• 한국식품조리과학회지
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• 제18권1호
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• pp.20-29
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• 2002

Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{\circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${\pm}$0.01∼3.84 ${\pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${\pm}$0.01∼4.80${\pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${\pm}$0.99 and 6.40${\pm}$1.40 in Broiled Mackerel, 6.87${\pm}$0.35 and 6.73${\pm}$1.10 in Flounder Stew, 6.13${\pm}$0.99 and 6.07 ${\pm}$0.80 in Squid Bulgogi, respectively.

• Safety and Health at Work
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• 제4권2호
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• pp.100-104
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• 2013

Background: The aim of this study was to assess public and private medical diagnostic laboratories in Nigeria for the presence of biosafety equipment, devices, and measures. Methods: A total of 80 diagnostic laboratories in biosafety level 3 were assessed for the presence of biosafety equipment, devices, and compliance rate with biosafety practices. A detailed questionnaire and checklist was used to obtain the relevant information from enlisted laboratories. Results: The results showed the presence of an isolated unit for microbiological work, leak-proof working benches, self-closing doors, emergency exits, fire extinguisher(s), autoclaves, and hand washing sinks in 21.3%, 71.3%, 15.0%, 1.3%, 11.3%, 82.5%, and 67.5%, respectively, of all laboratories surveyed. It was observed that public diagnostic laboratories were significantly more likely to have an isolated unit for microbiological work (p = 0.001), hand washing sink (p = 0.003), and an autoclave ($p{\leq}0.001$) than private ones. Routine use of hand gloves, biosafety cabinet, and a first aid box was observed in 35.0%, 20.0%, and 2.5%, respectively, of all laboratories examined. Written standard operating procedures, biosafety manuals, and biohazard signs on door entrances were observed in 6.3%, 1.3%, and 3.8%, respectively, of all audited laboratories. No biosafety officer(s) or records of previous spills, or injuries and accidents, were observed in all diagnostic laboratories studied. Conclusion: In all laboratories (public and private) surveyed, marked deficiencies were observed in the area of administrative control responsible for implementing biosafety. Increased emphasis on provision of biosafety devices and compliance with standard codes of practices issued by relevant authorities is strongly advocated.

• 약학회지
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• 제52권6호
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• pp.434-440
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• 2008

The purpose of this research was to investigate the microbiological quality and antimicrobial susceptibilities of the ready-to-eat side dishes, which are were collected from the grocery stores, big markets, and department stores in Seoul throughout November, 2007. Of total 124 samples, presence of staphylococci and enteric bacilli was observed in 38 samples (31%) and 53 samples (43%), respectively. And 30 samples (24%) were shown to be of unsatisfactory quality for total bacterial count (>$10^5$). Antimicrobial susceptibilities of the staphylococci isolated from the side dishes were tested for six different antimicrobial agents, which are in widespread clinical use in Korea, as well as four new antimicrobials, daptomycin, linezolid, quinupristin/dalfopristin and tigecycline. As a result, the staphylococcal isolates were found to be resistant to oxacillin (${MIC}_{90}$, >128 ${\mu}g$/ml), teicoplanin (${MIC}_{90}$, >128 ${\mu}g$/ml), mupirocin (${MIC}_{90}$, >128 ${\mu}g$/ml), linezolid (${MIC}_{90}$, 128 ${\mu}g$/ ml) and quinupristin/dalfopristin (${MIC}_{90}$, 32 ${\mu}g$/ml). Especially, some of the staphylococcal isolates exhibited high level and multi-drug resistance. Moreover, these bacteria were also resistant to new antimicrobials, except tigecycline.

• 한국식품위생안전성학회지
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• 제22권2호
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• pp.105-109
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• 2007

본 연구는 젓갈류 식품 중 가장 많이 소비되고 있는 새우젓의 미생물 오염도 및 안전성 평가를 위하여 재래시장(3곳), 백화점(3곳), 대형할인마트(3곳) 총 9곳에서 구입한 16개 제품을 대상으로 총호기성균, 대장균군, S. aureus의 오염도와 식염 및 중금속(Pb) 함량을 조사하였다. 총호기 성균의 오염수준은 평균 $3.35log_{10}CFU/g$를 나타냈고, 판매유형별로 비교하면 재래시장이 평균 $3.71log_{10}CFU/g$로 가장 높았으며, 백화점이 $3.16log_{10}CFU/g$, 대형할인마트가 $2.84log_{10}CFU/g$ 순으로 나타났다. 대장균군 오염수준은 16개 제품 중 8개(50%) 제품에서 양성반응을 보였고 S. aureus는 모든 제품에서 검출되지 않았다. 식염의 함량은 평균 $23.8%(17,9{\sim}28.3%)$로 나타났으며 중금속(Pb)은 단 1개의 제품에서 기준치 이하인 0.02ppm이 검출되었다. 결론적으로 시중에서 판매되고 있는 새우젓의 위생 상태는 양호한 편이나 판매유형별로 비교할 때 재래시장의 위생적 관리제도가 취약함을 간접적으로 드러내면서 젓갈류에 대해서도 HACCP 수준의 위생관리 필요성을 입증하였다.

• 한국식품영양과학회지
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• 제36권7호
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• pp.938-943
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• 2007

향후 소비가 더욱 증가할 것으로 예상되는 즉석섭취식품 중 샌드위치를 대상으로 제조공정의 특성상 생물학적 위해 중 높은 빈도로 검출될 것으로 예상되는 황색포도상구균에 대해서 정성적${\cdot}$정량적 검출실험을 실시하였다. 분석시료는 편의점, 대형할인마트, 샌드위치 전문점, 개인운영제과점, 패스트푸드점, 급식소에서 판매되는 샌드위치를 대상으로 하였다. 분석결과 전체 174개의 시료 중 18개, 전체 10.3%에서 황색포도상구균이 검출되었으며 검출량은 평균 1.74 log CFU/g으로 0.30 log CFU/g에서 최대 4.08 log CFU/g까지 검출되었다. 황색포도상구균의 계절에 따른 검출량은 여름철(3.24 log CFU/g)이 겨울철(1.10 log CFU/g)에 비해서 3배 정도 많아 통계적으로 유의적인 차이가 있었다(p<0.001). 영국 PHLS의 즉석섭취식품의 황색포도상구균에 대한 미생물 가이드라인을 기준으로 평가했을 때 본 실험의 전체 분석 대상 시료 중 95.4%가 허용할 수 있는 수준이었다. 또한 햄 치즈샌드위치에 대한 독소형성 확인 실험 결과 4.95 log CFU/g 이상으로 황색포도상구균이 증식되지 않으면 독소가 생성되지 않는다는 것을 알 수 있었다. 샌드위치의 황색포도상구균에 대한 정량적 오염도 분석에 대한 본 실험 결과는 샌드위치를 포함한 즉석섭취식품의 정량적 위해평가를 위한 기초자료로써 활용될 수 있을 것으로 사료된다.

• 한국식품조리과학회지
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• 제13권5호
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• 한국식품위생안전성학회지
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• 제24권1호
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• pp.86-93
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• 2009

본 연구는 HACCP 의무적용품목 중 빙과류에 대한 미생물학적 위해 요소를 조사하기 위하여 수행하였다. HACCP 적용업체의 경우 원재료, 살균 전 혼합물, 살균 후 혼합물 및 완제품에서 총균수, 효모 및 곰팡이, 대장균군에 대한 오염수준이 비적용 업체에 비하여 전반적으로 낮은 것으로 나타났다. L. monocytogenes, Salmonella spp. B. cereus, S. aureus, Y. enterocolitica 등의 식중독 미생물은 HACCP적용업소나 비적용 업소 중 1제품에서 S. aureus균이 검출된 것을 제외하고는 모두 음성으로 나타났다. HACCP 비적용 E회사에서 원재료와 살균 전 혼합액에서 각각 1제품에서 S. aureus균이 검출되어 위생상태가 HACCP 적용업소에 비하여 취약한 것으로 나타났다.

• 대한치과의사협회지
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• 제54권6호
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• pp.429-437
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• 2016

Objectives: Photodynamic therapy has been proven to promote additional clinical and microbiological benefits in the treatment of chronic periodontitis and aggressive periodontitis. The purpose of this study is to assess the effectiveness of the photodynamic therapy for patient with periodontitis. Methods: We searched the eight Korean databases and Ovid-MEDLINE, Ovid-EMBASE, Cochrane Library. Total 300 studies were searched and 13 studies were included in the final assessment. Each of the stages from literature search and extraction of data were carried out independently by 2 researchers. We used tools of Scottish Intercollegiate Guidelines Networks for assessment of the quality of studies. Results: The safety of the photodynamic therapy was assessed by bleeding. The effectiveness of the photodynamic therapy was assessed by the reduction of Probing pocket depth (PPD) and the gain of Clinical attachment level (CAL). The mean difference of PPD was 0.46(95% CI 0.09~0.82), (p=.01).). The mean difference of CAL was ?0.49(95% CI ?1.12~0.14), (p=.13). Conclusion: The additional use of $^{\circ}{\infty}$Antimicrobial Photodynamic Therapy for Periodontitis$^{\circ}{\pm}$ caused hemorrhage to similar extents to conventional treatment modalities, where scaling and root planing are solely performed, in patients with periodontitis who are expected to have a lower degree of treatment response to non-surgical or surgical periodontal therapies (implant or refractory periodontitis) and those where there is a concern for the possible occurrence of antimicrobial side effects or resistance. This indicates that there are no problems with its safety. But there were no consistent reports about the effects of the additional use of photodynamic therapy. This led to a decision that the safety and efficacy of the current technology deserve further studies (Recommendation rating of A, Classification of technology II-a).

• 미생물학회지
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• 제52권3호
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• pp.306-312
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• 2016

미세조류는 수환경으로 유입되는 독성물질의 배출기준을 설정하거나 환경영향을 평가하기 위한 환경변화의 잠재적 생물지표이다. 본 논문에서 해양 미세조류인 녹조류 Tetraselmis suecica, 규조류 Ditylum brightwellii, 와편모조류 Prorocentrum minimum에 대한 내분비 교란물질(EDCs) 비스페놀 A (BPA)와 Aroclor 1016의 영향을 평가하였다. 처리한 EDCs에 대하여 각각의 종은 매우 다른 민감도 차이를 보였다. 각 종에 대한 50% 영향농도($EC_{50}$)는 Aroclor 1016가 BPA보다 더 유해하였다. 실험에 사용한 미세조류중에서 규조류 D. birghtwellii(0.037 mg/L BPA과 0.002 mg/L Aroclor 1016)가 다른 종보다 매우 민감하게 반응하는 것으로 조사되었다. 본 연구 결과는 수서생태계에로 배출되는 기준 농도 이상의 EDCs가 해양 생물에게 유해 효과가 있다는 것을 제시해 준다.

• 한국식생활문화학회지
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• 제22권4호
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.