• 한국식품영양학회지
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• 제14권5호
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• pp.467-478
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on hamburger by the microbiological investigation. The degree of microorganic pollution on the ingredients and equipments for hamburger manufacturing and the variation of microorganisms at storage time and temperatures were investigated. The magnitudes of total aerobic bacteria In hamburger were highly detected to be in the order of resting placed in expressway > convenience stores > fast food stores, and coliforms were lowly detected as convenience stores > fast food stores > resting places in expressway. In investigation of basic ingredients, the degree of microorganic pollution showed highly on patty. cabbage and cucumber. In investigated result of mocroorganic distribution at the various phases in hamburger manufacturing, total aerobic bacteria counts were detected over 5.5$\times$10$^2$ CFU/g, and coliforms counts were detected over 2.0$\times$10$^2$ CFU/g. In investigated result of microorganic distribution on the instruments and equipments for hamburger manugacturing, total aerobic bacteria counts were detected over 10$\^$5/ CFU/100cm2 and coliforms counts were detected over 10$^2$CFU/100㎠. Staphylococcus aureus was detected at wagon and refrigerator. Salmonella spp. was detected at grinder and Vibrio parahaemolyticus was not detected. At various storage temperatures, total aerobic bacteria counts insreased 3.0$\times$10$^3$ CFU/g to 7.0$\times$10$^4$ CFU/g, 4.2$\times$10$\^$7/ CFU/g and 8.1$\times$10$\^$8/ CFU/g at 10$\^{C}$, 20$\^{C}$, 30$\^{C}$ after 48 hours respectively. coliform counts also increased 4.5$\times$10$^2$ CFU/g to 2.2$\times$10$^3$ CFU/g, 5.4$\times$10$\^$5/ CFU/g, 4.5$\times$10$\^$6/ CFU/g at 10$\^{C}$, 20$\^{C}$, 30$\^{C}$ after 48 hours respectively. The establishment of critical control point CCP was divided into CCP1 and CCP2 by the removing level of hazard factor, and then CCP1 was established on basic ingredients, and CCP2 was established on the phases of mixing, pouring, packaging, transporting and preserving.

• 약학회지
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• 제39권3호
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• pp.223-230
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• 1995

The phannacokinetics and tissue distribution of DWQ-013, a new quinolone, were examined in rats and mice following a single intravenous and oral administration. DWQ-013 in plasma and urine was determined by both HPLC and microbiological assay. The plasma concentration of the drug declined biexponentially. The terminal half life of the drug was 11.11$\pm$0.14 hour after intravenous dosing. The volume of distribution at terminal elimination phase(Vd$_\beta$) and total clearance of the drug were 1.29$\pm$0.15 l/kg and 0.78$\pm$0.09 l/h/kg. The bioavailability of DWQ-013 after oral administration was 56.0% (HPLC) and 77.2%(bioassay), respectively. Twelve-hour urinary recovery of drug was measured by HPLC and bioassay to 0.035$\pm$0009% and 4.71$\pm$066% after oral dosing, to 0.055$\pm$0.014% and 7.65$\pm$1.53% after intravenous dosing, which may indicate the presence of biologically active metabolites. Binding of the drug to plasma proteins ranged from 97%~99% at various concentrations. The drug was highly distributed in order of liver, kidney and lung after 1.5 hours in mice.

• 대한지역사회영양학회지
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• 제12권5호
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• pp.617-629
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• 2007

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.

• Journal of Microbiology
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• 제35권1호
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• pp.1-9
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• 1997

Distribution of airborne microorganisms was determined with two different types of air samplers, the Anderson cascade sampler and the Aerobioscope sampler, in the vicinity of Taejon. The size distribution of particles carrying bacteria and fungi was concurrently measured. The concentration of detected viable airborne particles was greatly varied. It was observed that the number of microbial particles increased in April and October. The most isze o particles carrying bacteria was larger than 4.7 .mu.m in mean aerodiameter, which made up 69.8% of the total particle fraction. About 63.2% of fungi-carrying particles were smaller than 4.7 .mu.m in aerodiameter. The distribution of particles on Yellow Sand Phenomena days was also analyzed. The number of fine particles having mass median aero-diameter from 1.0 to 10.mu.m increased on Yellow Sand Phenomena days to about 6 times that on normal days and the n umber of colony forming unit (CFU/$\textrm{m}^3$) of airborne bacteria also increased by 4.3 times in April. The reuslts from the Anderson sampler showed that the concentration of bacteria increased greatly on the fraction of fine particles ranging from 0.6 $\mu$m to 4.7 $\mu$m in diameter. Unlike the increase in bacterial floraon Yellow Sand Phenomena days, the fungal concentration slightly decreased and showed a normal size distribution parttern. This study suggests that a long-range transmission of bacteria results form bacteria adsorbing onto the fine particles during the Yellow Sand Phenomena.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.608-614
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• 2017

본 연구는 저장 및 유통과정 중 곶감의 품질 변화를 방지하기 위한 방법으로 기존에 사용되어 왔던 유황 훈증 대체 물질로 이산화염소 훈증 방법의 효과를 확인하고자 하였다. 곶감을 이산화염소 가스 훈증 농도(0, 15, 30, 45 ppm) 및 시간(0, 15, 30, 45 min)에 따라 처리한 후 상온에서 보관하면서 미생물학적 변화, 물성 및 색도를 관찰하였다. 이산화염소 가스 훈증 처리 후 총 호기성 세균과 효모 및 곰팡이 수는 대조구와 비교하였을 때 미생물 수가 감소하였으며, 총 호기성 세균의 저해 효과는 저장기간 동안 지속되었고, 효모 및 곰팡이 수의 경우에도 총 호기성 세균과 유사한 경향을 나타내었다. 곶감의 물성 및 색도는 이산화염소 가스 훈증 농도 및 시간에 의해 영향을 받지 않는 것으로 나타났다. 이산화염소 가스 훈증 처리는 곶감의 저장 중 미생물학적 안전성 확보를 위한 처리 기술로 활용될 수 있을 것으로 기대된다.

• Journal of Microbiology
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• 제34권2호
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• pp.131-136
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• 1996

In order to known the extend of contribution to the degradation of organic materials and nutrient recycling by sulfate-reducing bacteria (SRB) and methane-producing bacteria (MPB) in sediment, the distribution and activity of these two groups of microorganisms were studied montly in 1994 at two sites, one littoral (Sanggulri) and the other profunndal (DAM), in Lake Soyang. In the seasonal distribution of two microorganisms, SRB were 1.07 $\times$ 10$^{3}$-2.42 $\times$ 10$^{5}$ cells/g-dry weight at Sanggulri, 2.40 $\times$ 10$^{5}$ -1.29 $\times$ 10$^{6}$ at Dam and MPB were 0.52 $\times$ 10$^{3}$ cells/g-dry weight at Sangguri and 1.44 $\times$ 10$^{3}$-6.89 $\times$ 10$^{3}$ at Dam. In these results, the density of SRB in Lake Soyang is much higher than other lakes. These high values might be due to higher sulfate concentration, 0.69-4.05 mM, than normal freshwater, 0.01-1.2 mM. And a good correlation of SRB and chlorophyll a concentration implied that the important environmental factor on distribution of SRB might be the concentration of available organic matter. In a comparison of sulfate-reducing rate and methane producing rate in 1995, the activity of SRB for the degradation of organic matter was higher than MPB by factor of 359. Conclusively SRB superior to MPB in the distribution and activity are more important annearobic bacteria in Lake Soyang sediments.

• 한국식품영양학회지
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• 제27권4호
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• pp.551-557
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• 2014

취나물의 보존과 유통 시에 미생물 품질을 높이기 위하여 hurdle technology를 이용한 데침, 위생처리제와 감압포장 처리에 따른 분석을 하였다. 데침 열처리 후 위생처리제로는 20% 에탄올과 10% NaCl에서 6일 후에 총 세균수가 2 log CFU/g으로 효과적으로 제어되었다. 데침 시의 물온도는 $100^{\circ}C$ 온도가 균의 제어에 더 유리하였으며, 보관온도는 $4^{\circ}C$ 온도가 균 증식을 적게 하였다. 2회 반복적인 데침과 NaCl 첨가 $80^{\circ}C$ 데침 물온도의 처리에서도 현저한 증식 억제 효과를 확인하였다. 데침 시에 접촉되었던 물이 없는 감압포장 상태에서의 데침도 10일간 2 log CFU/g 총세균수를 보여 주어 세균 억제에 효과적임을 알았다. 그리므로 $80{\sim}100^{\circ}C$에서 10% NaCl 물로 2회 반복 데침이 취나물의 미생물적인 품질을 높여 주었고, 물 접촉이 없는 반복 데침도 취나물의 보관 유통에 도움이 됨을 알 수가 있었다.

• 환경위생공학
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• 제20권1호
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• pp.12-22
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• 2005

This study was performed to survey distribution of microorganisms and food-borne pathogenic bacterium in order to estimate microbiological safety in seonsik and saengsik. Total aerobic bacteria was detected over $10^5\;CFU/g$ in raw materials($4.3\%$) and products($35.7\%$) of saengsik. Coliforms were detected over $10^2\;CFU/g$ in seonsik products($27.3\%$) and in raw materials($4.3\%$) and products($35.7\%$) of saengsik. Cl. perfringens was detected in saengsik products($4.8\%$). B. cereus was detected in raw materials($12.5\%$) and products($18.2\%$) of seonsik and raw materials($13.0\%$) and products($23.8\%$) of saengsik. Concentration and detection rate of microorganisms in products were higher than raw materials. These results show some food hygiene problems but do not cause food poisoning because concentration of Clostridium perfringens and B. cereus were lower than $10^5\;CFU/g$.

• 미생물학회지
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• 제30권3호
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• pp.187-192
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• 1992

서해 경기만의 6개 정점을 대상으로 1990년 3월부터 1991년 10월까지 총 8외에 걸처 석유 분해세균의 공간적, 시간적 분포를 조사하였다. 또한, 서로 다른 배양 조건하에서의 해양 세균 군집의 석유 뷴해능도 연구하였다. 연구 기간 중, 종속 영양세균수와 석유분해세균수는 각각 7,000-108,000 CFU/ml, 0-2, 800 MPN/100 ml 로 측정되었다. 석유분해세균의 공간적 분포는 석유 탄화수소의 존제에 의하여 심하게 영향을 받은 것으로 나타났다. 실혐실내 실험에서, 석유 분해는 배양액에 yeast extract, cell free extract 의 첨가 그리고 석유뷴해세균의 접종에 의하여 증진되었다.

• 미생물학회지
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• 제11권3호
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• pp.134-151
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• 1973

1976년 7월부터 1979년 11월까지 격월로 진해만 일대의 연안해수에 대한 미생물의 분포를 주사하생물의 그 분포와 환경요인과의 상관관계를 검토하였는데 그결과는 다음과 같다. 일반세균은 수온이 올라갈수록 그 수가 증가하고 있으며 정점 1보다는 정점 2와3에서 더 많은 수가 분포하며 균류는 표층에서는 경향성이 없이 분포하나 층에서는 저층에서는 7월에 가장 높은 값을 보여주고 효모는 3월에 증가하나 계절적으로 큰 변화를 보여주고 있지 않다. 미생물과 환경요인과의 상관관계는 표층에서는 유의한 상관관계를 보이지 않으며 저층에서는 수온과 일반세균과는 매우 큰 상관관계를 보였으며, 용존산소와 일반세균, 효모와 분도 비교적 상관관계가 높은 것으로 나타났다.