• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.211-216
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• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.188.1-188
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• 2005

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.219.3-219
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• 2005

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.206.1-206
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• 2005

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.206.2-206
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.129-129
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• 2003

• Proceedings of the Microbiological Society of Korea Conference
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• 1999.04a
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• pp.58.2-58.2
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• 1999

• Food Science of Animal Resources
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• v.23 no.4
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• pp.361-375
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• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• Journal of Pharmaceutical Investigation
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• v.27 no.2
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• pp.125-131
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• 1997

Ethoxycarbonyloxyethyl ester of ceftezole (CFZ-ET) was synthesized as a prodrug by esterification of ceftezole (CFZ) with ethoxycarbonyloxyethyl chloride and was confirmed by spectroscopic analyses. CFZ-ET was more lipophillic than CFZ as assessed by n-octanol and water partition coefficients at various pH. CFZ-ET itself did not show any microbiological activity in vitro, but showed substaintial microbiological activity after oral administration of CFZ-ET, indicating that CFZ-ET is converted to microbiologically active metabolite, probably CFZ, in the body. When CFZ-ET was incubated in blood, liver and intestine homogenates of rabbits, liver homogenate showed the fastest conversion of CFZ-ET. CFZ-ET appears rapidly metabolized in the liver when given orally due to the hydrolysis of the ester to CFZ, the parent drug of CFZ-ET. In vivo metabolism of CFZ-ET to CFZ was confirmed in rabbit by HPLC analysis. CFZ-ET were higher than those in the serum samples taken after oral administration of equivalent amount of CFZ. Oral bioavailability of CFZ-ET was 1.5-fold higher than that of CFZ in rabbits because of enhanced lipophilicity and absorption. Based on these findings, CFZ-ET appears useful as a prodrug of CFZ to improve the oral bioavailability of CFZ.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.