• Journal of Korean Society of Water and Wastewater
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• v.26 no.6
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• pp.889-896
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• 2012

In this study, simulation results of nitrogen and phosphorus removals and microbial activities for an $A_2O$ process in wastewater treatment plant are presented by using Activated Sludge Models (ASMs). Simulations were performed using pre-calibrated model and layout implemented in GPS-X simulation software. The models were used to investigate variations of SRT, water temperature, DO and C/N ratio effect on nutrients removal and microbial activity. According to the simulated results, the successful nitrification required SRT higher than 10.3 days, whereas increase of $NO_3$-N loading in the anaerobic reactor caused phosphorus release by PAOs; the effluent $NH_4$-N showed rapid change between $12^{\circ}C$(21.7 mg/L) and $13^{\circ}C$(3.2 mg/L); the effluent phosphorus was increased up to 1.9 mg/L at water temperature of $25^{\circ}C$; the DO increase was positive for heterotrophs and autotrophs growths but negative for PAOs growth; the PAOs showed low activity when C/N ratio was lower than 2.5. The experimental results indicated that the calibrated models can assure the prediction quality of the ASMs and can be used to optimize the $A_2O$ process.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1511-1517
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• 1999

Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of $5.8\;{\times}\;l0^5CFU/g$ of non-immersed lettuce and $2.3\;{\times}\;l0^5CFU/g$ of tap water immersed lettuce. Also coliforms was significantly decreased to 1/3,000 of $3.1\;{\times}\;10^3CFU/g$ after electrolyzed acid water washing. However, microbial levels of electrolyzed acid water treated one became to be similar to those of non-treated lettuce after 3 days of storage at $10^{\circ}C$. The color values of L and b of lettuce treated with electrolyzed acid water were somewhat higher than those of others. Though chlorophyll content of lettuce just after immersion in electrolyzed acid water was 9% lower than those of non-treated one, the content was decreased to the same level of other treatments during storage. Decaying ratio showed the lowest value in lettuce immersed in electrolyzed acid water until 6 days of storage. The sensory tests for overall acceptability and appearance of lettuce immersed in electrolyzed acid water showed higher than those of others until $3{\sim}6$ days of storage.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.62-67
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• 1998

This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.

• Journal of Environmental Health Sciences
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• v.39 no.1
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• pp.32-42
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• 2013

Objectives: Cryptosporidium, a protozoan parasite, has been recognized as a frequent cause of waterborne disease due to its extremely strong resistance against chlorine disinfection. Although there has as yet been no report of a Cryptosporidium outbreak through drinking water in Korea, it is important to estimate the health risk of Cryptosporidium in water supply systems because of the various infection cases in human and domestic animals and frequent detection reports on their oocysts in water environments. Methods: This study evaluated the annual infection risk of Cryptosporidium in tap water using the quantitative microbial risk assessment technique. Exposure assessment was performed upon the results of a national survey on Cryptosporidium on the water sources of 97 large-scale water purification plants in Korea, water treatment efficacy, and daily unboiled tap water consumption. The estimates of the US Environmental Protection Agency on the mean likelihood of infection from ingesting one oocyst were applied for effect assessment. Results: Using probabilistic methods, mean annual infection risk of Cryptosporidiosis by the intake of tap water was estimated to fall within the range of $2.3{\times}10^{-4}$ to $1.0{\times}10^{-3}$ (median $5.7{\times}10^{-4}$). The risk in using river sources was predicted to be four times higher than with lake sources. With 0.5-log higher removal efficacy, the risk was estimated to be $1.8{\times}10^{-4}$, and could then be lowered by one-third. Conclusions: These estimations can be compared with acceptable risk and then used to determine the adequacy and priority of various drinking water quality strategies such as the establishment of new treatment technology.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1502-1509
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• 2015

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60℃)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4℃ and 25℃. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60℃ for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60℃) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4℃ and 25℃, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60℃) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.

• Journal of Wetlands Research
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• v.26 no.2
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• pp.168-181
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• 2024

Constructed wetlands (CWs) deliver a range of ecosystem services, including the removal of contaminants, sequestration and storage of carbon, and enhancement of biodiversity. These services are facilitated through hydrological and ecological processes such as infiltration, adsorption, water retention, and evapotranspiration by plants and microorganisms. This study investigated the correlations between microbial populations, soil physicochemical properties, and treatment efficiency in a horizontal subsurface flow constructed wetland (HSSF CW) treating runoff from roads and parking lots. The methods employed included storm event monitoring, water quality analysis, soil sampling, soil quality parameter analysis, and microbial analysis. The facility achieved its highest pollutant removal efficiencies during the warm season (>15℃), with rates ranging from 33% to 74% for TSS, COD, TN, TP, and specific heavy metals including Fe, Zn, and Cd. Meanwhile, the highest removal efficiency was 35% for TOC during the cold season (≤15℃). These high removal rates can be attributed to sedimentation, adsorption, precipitation, plant uptake, and microbial transformations within the CW. Soil analysis revealed that the soil from HSSF CW had a soil organic carbon content 3.3 times higher than that of soil collected from a nearby landscape. Stoichiometric ratios of carbon (C), nitrogen (N), and phosphorus (P) in the inflow and outflow were recorded as C:N:P of 120:1.5:1 and 135.2:0.4:1, respectively, indicating an extremely low proportion of N and P compared to C, which may challenge microbial remediation efficiency. Additionally, microbial analyses indicated that the warm season was more conducive to microorganism growth, with higher abundance, richness, diversity, homogeneity, and evenness of the microbial community, as manifested in the biodiversity indices, compared to the cold season. Pollutants in stormwater runoff entering the HSSF CW fostered microbial growth, particularly for dominant phyla such as Proteobacteria, Actinobacteria, Acidobacteria, and Bacteroidetes, which have shown moderate to strong correlations with specific soil properties and changes in influent-effluent concentrations of water quality parameters.

• Journal of Environmental Health Sciences
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• v.27 no.4
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• pp.15-24
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• 2001

The objective of this study it to evaluate the microbial safety in rapid sand filters adapted in most drinking water treatment plants. The potential pathogens to cause water quality problems Are presumed to be Giardia and Gryptosporidium. They look like particles in view of their size. It has been reported that if the number of particles (larger than 2 ${\mu}{\textrm}{m}$ in water) is less than 100 per mL and its turbidity is below 0.1 NTU, it is considered as a safe water in terms of pathogens. In order to achieve such a good water quality. filter-aids (chemicals) were added to the inlet-channel of filter and their effectiveness was evaluated on the basis of water quality factors such as turbidity and particle counting. This study was conducted in she three steps of experiment: jar test. pilot plant test and real water treatment plant test (P plant in seoul). The experiment reult of the P water treatment showed that cationic polyamine was the most effective in the removal of particles and turbidity at the does of 0.25 mg/L. The turbidity without filer-aids showed in the range of 0.12 ~0.17 NTU during filtration and 0.14 NTU on the average. However. with addition of polyamine, the turbidity represented below(or less than) 0.1 NTU after 20 min in the start of filtration and kept 0.08 NTU on the average. On the other hand, as for number of particles, while no filter-aids led to the range of 111 ~270 per mL and 190 on the average, addition of polydmine led to 113 per mL on talc average, and kept below100 per mL after 20 min in the start of filtration.

• Environmental Engineering Research
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• v.19 no.3
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• pp.275-281
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• 2014

Aim of this study was to investigate biofilms attached in pipeline of water reuse from the MBR system treating sewage without chlorination in correlation to the outflow water quality. Two general pipe materials: polyvinyl chloride (PVC) and polyethylene (PE) were employed in the experiment. The peak growths were found at week 4 in both pipes. The maximum biofilms in PE pipe was $33mgVSS/cm^2$ with the growth rate of $4.75mgVSS/cm^2-d$ which was significant higher than that of PVC pipe. Biofilms examined by PCR-DGGE technique revealed five bacterial species in PE biofilms namely Sinorhizobium medicae WSM419, Sinorhizobium fredii NGR234, Geobacter sp. M18, Parachlamydia acanthamoebae UV-7, and Mycobacterium chubuense NBB4. The VSS concentrations in outflow had directly correlated to the biofilm attachment and detachment. High COD concentrations of outflow appeared during biofilm detaching phase. In summary, water quality of reuse water corresponded to the biofilms attachment and detachment in the pipeline.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1196-1202
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• 1999

This work was to determine the microbial and physico-chemical changes of HTST-pasteurized soymilk using microwave energy. Soymilk was HTST pasteurized$(at\;90^{\circ}C\;for\;20\;sec)$ by three methods: by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a defiled temperature and then holding in a hot water bath(MP1), and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count was in the order of MP0, MP2 and MP1. The three samples pasteurized by different methods showed the similar microbial quality with respect to the coliform count, psychrotrophic bacterial count and phosphatase activity. The destruction of trypsin inhibitor was in the order of MP0, MP1 and MP2. There were no significant differences in pH, titratable acidity, viscosity and vitamin $B_2$ content before and after pasteurization and among the different pasteurization methods. The similar or higher quality retention of the MP1 or MP2 supports the possibility of using microwave energy for the HTST pasteurization of soymilk and other fluid food products.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.576-582
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• 2017

This study evaluated the microbial quality of dried and powdered foods during storage with increased humidity because of climate change. Five types of dried and powdered foods (dried shredded squid, wheat flour, Sunsik, red pepper powder, and roasted sesame seed) were stored at different relative humidities (RH 23%, 43%, 68%, 85%, and 100%) and changes in water activity and microbial populations were measured during storage at $35^{\circ}C$ for 15 days. The results revealed that water activity values of dried and powdered foods were significantly increased during storage when samples were stored at RH 85 and 100%. In addition, levels of total mesophilic bacteria, yeast, and mold were significantly increased after storage for 6 days or 9 days at RH 85% and 100%. However, levels of Escherichia coli and coliform did not increase significantly during storage. Based on these findings, dried and powdered foods should not be stored at high RH because the increased water activity enables microbial growth.