• 한국식품위생안전성학회지
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• 제3권3호
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• pp.117-129
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• 1988

서울·경기지역 도시락 제조업체의 작업환경 및 도시락의 부식인 동태전 생산과정의 위생상태를 위생 점검표 및 미생물 검사를 토대로 분석, 평가한 결과는 다음과 같다. 1) 주방의 위생 상태는 향상 가능성이 있는 보통상태로 나타났고, 종업원의 위생습관은 대·중규모 업체는 향상가능성이 있는 보통상태이었으며 소규모 업체는 위험요인이 존재하는 불량상태로 나타났다. 2) 도시락 제조업체별로 동태전의 생산과정에서 원재료와 전처리 후의 재료는 미생물적인 품질이 낮았다. 3) 조사결과 조리한 음식을 실온에서 보관하는 단계와 출고하기 전까지 조합하고 포장하는 동안 실온에서 방치하는 단계는 온도 및 소요시간이 미생물 증식에 적합한 환경이 되는 위험한 단계이었다. 4) 각 업체에서 사용하는 칼, 도마 ,행주의 미생물 수치가 높아 cross contamination의 가능성이 높았다. 5) 도시락 제조업체에서 동태전의 생산 과정중의 critical control points 는 전처리단계 , 보관단계, 조합과 포장단계 및 기구로 지적되었다.

• 한국식품과학회지
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• 제53권6호
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• pp.809-814
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• 2021

우리나라는 1인 가구와 맞벌이 가구가 증가하면서 신선편이 식품의 수요가 늘어나고 있지만 신선편이 과일의 오염도에 대한 자료는 거의 없는 실정이다. 따라서 본 연구에서는 국내에서 시판되고 있는 신선편이 과일 9종에 대한 중온균, 저온균, 대장균군, 대장균, 효모와 곰팡이, Bacillus cereus, Staphylococcus aureus, Salmonella spp. 그리고 E. coli O157:H7의 오염도를 평가하였다. 중온균, 저온균, 효모와 곰팡이의 평균은 각각 4.51, 5.35, 4.31 log CFU/g으로 유사한 결과를 보였다. 대장균군의 평균은 2.42 log CFU/g으로 관찰되었고 대장균은 모든 시료에서 검출되지 않았다. 식중독 세균의 경우 B. cereus와 S. aureus는 각각 2.5%와 7.5%의 시료에서 검출되었으며 Salmonella spp.와 E. coli O157:H7은 모든 시료에서 불검출 되었다. 시료들 가운데 배의 오염도가 전반적으로 가장 높았으며, 배 1건은 식품공전의 B. cereus 기준 규격을 초과하는 것으로 관찰되었다. 또한 2건의 방울토마토도 S. aureus가 검출되면서 엄격한 위생 관리가 필요한 것으로 확인되었다. 본 연구에서 평가한 대부분의 미생물들은 저온에서 증식이 억제된다는 것을 확인할 수 있었으므로 신선편이 식품에 대한 소비자들의 안전한 섭취를 위해서는 철저한 저온 관리 및 위생 관리가 필요한 것으로 사료된다.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.189-196
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• 1996

Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.21-27
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• 1994

For the purpose of improving microbiolgical quality of carrot powder, which is being used as minor ingredients of convenience foods, comparative influence of Υ-irradiation and ethylene oxide(E.O) fumigation was investigated with emphasis on sterilizating effect and physicochemical propertied Carrot powder sample was contaminated with thermophiles 4.0$\times$103/g, acid tolerant bacteria 3.7$\times$103/g and coliforms 1.6$\times$102/g, respectively. And thus sanitation process was required. E.O fumigation in commercial practice was not enough to destroy thermophilic bacteria, while Υ-irradiation at below 5 kGy could reduce all microorganisms up to undectected levels. Radiosensitivity(D10) of thermophiles was shown to be 2.25 kGy. The applicable dose of irradiation to the improvement of microbiological quality showed insignificant influences on the physicochemical quality of the sample.

• 한국수산과학회지
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• 제56권4호
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• pp.512-519
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• 2023

Pacific oysters Crassostrea gigas are a popular shellfish in the Republic of Korea. However, due to their abundant moisture and nutrient content, oysters are susceptible to microbiological growth and biochemical changes, which lead to quality degradation. Therefore, the present study aimed to investigate the effectiveness of modified atmosphere packaging (MAP) in maintaining the quality of raw oysters during storage. Microbiological and physicochemical parameters such as pH, glycogen content, soluble protein, turbidity, and volatile basic nitrogen (VBN) were analyzed for oysters stored under various gas compositions and storage periods. The results showed that there was no significant increase in viable cell count in MAP oysters after six days in MAP oysters. Moreover, the physicochemical quality of non-MAP oysters deteriorated rapidly, whereas the quality of MAP oysters were maintained during storage. This study suggests that MAP can be an effective technique for maintaining the freshness of raw oysters during distribution and storage, and may also be useful for extending the shelf-life and maintaining the quality of other seafood products.

• 한국축산식품학회지
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• 제37권2호
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• pp.264-273
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• 2017

The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 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.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.121-125
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• 2004

Effects of chemical treatment with a citric acid solution or ozonated water on microbiological changes in lettuce and cabbage during storage were studied. Fresh lettuce and cabbage samples were cut into small pieces and treated by soaking in either ozonated water or a citric acid solution. After treatment, populations of total bacteria, yeast and mold, and E. coli were determined. Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth. Among treatments, 1 % citric acid treatment was the most effective in terms of microbiological change and inhibition of polyphenoloxidase (PPO). For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%. These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.

• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• 한국식품조리과학회지
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• 제33권1호
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.