• Title/Summary/Keyword: microbiological culture

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Relationships between Actual Sanitary Management Practices during Production and Distribution, and Microbiological Quality of Dosirak Items Marketed in CVS (편의점 판매용 도시락 생산 및 유통과정시의 위생관리 실태와 시판제품에 대한 미생물적 품질간의 상관관계)

  • Kwak, Tong-Kyung;Kim, Sung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.11 no.2
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    • pp.235-242
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    • 1996

  • Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.

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A Study on the Microbial Quality Control of Chicken Meat Salad by Adding Green Tea Extracts in Foodservice Operations (급식소에서 생산되는 닭고기 샐러드의 녹차추출물 첨가에 따른 미생물적 품질 평가)

  • Kim, Heh-Young;Ko, Sung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.20 no.6
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    • pp.675-682
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    • 2005

  • This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

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Survey on Microbiral Incidence of Meats in Slaughtered Cattles and Pigs (소ㆍ돼지 도축지육 표면의 세균분포조사)

  • 최해연;정운선
    • Korean Journal of Veterinary Service
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    • v.17 no.1
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    • pp.61-66
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    • 1994

  • Microbiological culture was conducted in the meat surface of cattles and pigs that was slaughtered in the Chung -Ju area and the result are as follows : 1. The number of bacteria in antemortem meat surface was higher ten times in March and ten to one thousand times in June to August compared with postmortem meat surface. 2. Microbes isolated in the meat surface, at the time of slaughter, was Stahylococcus spp., E. coli, Fungus and Streptococcus spp. 3. Bacteria was isolated in every parts of meat surface regardless to their location and many Fungus was isolated during summer.

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