• Animal Bioscience
• /
• v.34 no.12
• /
• pp.2003-2011
• /
• 2021

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L^*a^*b^*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b^*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

• Korean journal of food and cookery science
• /
• v.19 no.5
• /
• pp.647-658
• /
• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.706-712
• /
• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.

• Journal of Ginseng Research
• /
• v.25 no.3
• /
• pp.127-129
• /
• 2001

Bioluminescence technique was applied to ginseng powders. ATP bioluminescence can be used as a rapid method that can be implemented for microbiological monitoring of contaminated ginseng powders. The RLU (relative light units) of ATP was proportion to bacterial CFU (colony forming units) when in high contaminated ginseng powders ($\geq$ about 1.0$\times$10$^4$CFU/g). However, when in low contaminated ginseng powders ($\times$10$^4$CFU/g), the RLU was not proportion to CFU, respectively.

• Korean journal of food and cookery science
• /
• v.31 no.2
• /
• pp.153-161
• /
• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• Korean journal of food and cookery science
• /
• v.8 no.2
• /
• pp.137-145
• /
• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.107-121
• /
• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• The Microorganisms and Industry
• /
• v.16 no.2
• /
• pp.2-9
• /
• 1990

This paper outlines research to study two aspects of Cryptooridium. First, specific antigenic determinants were identified and followed through the growth cycle of C. parvum to investigate antigenic sharing of molecular epitopes among the different life cycle stages. Secondly, the importance of passive immune protective mechanisms in cryptosporidial infection was assessed by following the course of infection in neonatal mice which have been subjected to treatments using either monoclonal antibodies (mAbs) or hyperimmune bovine colostrum.

• Korean Journal of Soil Science and Fertilizer
• /
• v.47 no.3
• /
• pp.165-171
• /
• 2014

Assessment of sustainable production on a cropland can help to determine the most proper management practices. In this study, we evaluated the sustainable production on paddy field treated with green manure crops using sustainability index which based on nutrient index, microbiological index, and crop index related to nutrient-supplying capacity. Especially choosing appropriate indicators from a minimum data set (MDS) were used the principal components analysis (SI-2) as well as expert opinion (SI-1) usually used in sustainability index. Six treatments including the two tillage treatments and two green manure crops were investigated as follows; (i) moldrotary + rotary tillage without green manure crop (Con), with (ii) hairy vetch (Con-HV), and (iii) hairy vetch + green barely (Con-HV+GB), (iv) rotary tillage without green manure crop (Rot), with (ii) hairy vetch (Rot-HV), and (iii) hairy vetch + green barly (Rot-HV+GB). Con-HV and Rot-HV in SI-1 were maintained sustainability while Rot-HV and Rot-HV+GB in SI-2. Especially, treatments (Con and Rot) without green manure crops were more unsustainable than with green manure crops because of the low value of microbiological and crop index than with green manure crops. Meanwhile, sustainability indices and grain yield had the high correlation values ($R^2=0.756$ and 0.928 in SI-1 and SI-2, respectively). These results meant that application of green manure crops such as hairy vetch could improve both yield and soil quality in paddy.

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.584-592
• /
• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.