• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2005년도 International Meeting of the Microbiological Society of Korea
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• pp.187.3-187
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• 2005

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2005년도 International Meeting of the Microbiological Society of Korea
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• pp.184.3-184
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• 2005

• 한국식생활문화학회지
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• 제11권2호
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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.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 1991년도 춘계학술발표대회 논문집
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• pp.157-172
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• 1991

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2009년도 International Meeting of the Microbiological Society of Korea
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• pp.70-71
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• 2009

• 한국식생활문화학회지
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• 제20권6호
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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.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2005년도 International Meeting of the Microbiological Society of Korea
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• pp.170-170
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• 2005

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2007년도 International Meeting of the Microbiological Society of Korea
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• pp.95-96
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• 2007

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2005년도 International Meeting of the Microbiological Society of Korea
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• pp.187.2-187
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• 2005

• 한국동물위생학회지
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• 제17권1호
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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.