• Korean journal of food and cookery science
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• v.8 no.2
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• pp.137-145
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• 1992

A computer-assisted microbiological quality assurance program was developed based on HACCP data obtained from a 500 bed general hospital by assessing time and temperature conditions and microbiological qualities of six categories of menu items according to the process of food product flow. The purpose of the study was to develop a computer-assisted microbiological quality assurance program in order to simplify the assessment procedures and to provide a maximum assurance to foodservice personnel and the public. A 16-Bit personnel computer compatible with IBM-PC/AT was used. The data base files and processing programs were created using dBASE III plus packages. The contents of the computerized system are summarized as knows: 1. When the input program for hazard analysis runs, a series of questions are asked to determine hazards and assess their severity and risks. Critical control points and monitoring methods for CCPs are identified and saved in Master file. 2. Output and search programs for hazard analysis are composed of 6 categories of recipe data file list, code identification list, and HACCP identification of the specific menu item. 3. When the user selects a specific category of recipe from 6 categories presented on the screen and runs data file list, a series of menu item list, CCP list, monitoring methods list are generated. When the code search program runs, menu names, ingredients, amounts and a series of codes are generated. 4. When the user types in a menu item and an identification code, critical control points and monitoring methods are generated for each menu item.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.904-911
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• 2021

For the safety assessment of microbiological and chemical hazards in dried sea mustard, fifteen samples of dried sea mustards Undaria pinnatifida were purchased from the supermarkets distributed throughout Korea. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio spp., Clostridium perfringens, Enterohemorrhagic Escherichia coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Also, the heavy metals (lead, cadmium, total mercury, and inorganic arsenic), and radioactivity (¹³¹I, ¹³⁴CS+¹³⁷CS) were quantitatively assessed. This microbial and chemical analysis was performed using standard methods in Korean food code. The total viable bacteria ranged from 4.3×10² (5.0×10-1.5×10³) CFU/g. Coliforms and E. coli were not detected in all samples (ND, <1 log₁₀ CFU/g). All nine pathogenic bacteria were qualitatively detected as negative. The contamination levels of lead, cadmium, total mercury, and inorganic arsenic were 0.036 (0.015-0.051), 0.117 (0.088-0.156), 0.030 (0.017-0.048), and 0.058 (0.056-0.064) mg/kg, respectively. Radioactivity was also not detected in any sample. The microbial contamination levels determined in the current study may be potentially used as basis for performing microbial risk assessments of dried sea mustards.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.153-161
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• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.365-378
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• 2009

This study performed microbiological hazards analysis in raw food materials, cooking processes, kitchen staff, utensils, and the environment in order to obtain contamination levels of S. aureus in school foodservice operations. S. aureus was not detected in cooked foods offered by the foodservice operations; however, it was found in raw food materials prior to cooking. In the case of vegetables, S. aureus was detected in washed mung bean sprouts, parboiled mung bean sprouts, and bellflower roots both before and after disinfection, at levels of 2.2, 1.0, 1.0, and 1.0 log CFU/g, respectively. For processed foods, S. aureus was detected in one sample of packaged bean curd as well as in mung bean jelly cake at the level of 1.5 log CFU/g. For meat products, S. aureus was detected in beef brisket and chicken at levels of 2.3 and 1.3 log CFU/g, respectively. To determine microbiological hazard data for the hands and gloves of cooking personnel, the staff members were divided into two groups: a group presenting Enterobacteriaceae or coliforms, and another group presenting neither Enterobacteriaceae nor coliforms. The results showed that S. aureus was detected on the hands of staff in each group at levels of 2.0 and 2.1 log CFU/hand, respectively, and at 1.8 and 0.0 log CFU/hand on the gloves of staff in each group, respectively. Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.378-387
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• 2007

In this study, we investigated the application of HACCP for a prepared side dish of sweet potato stems, within a free meal service system for the elderly in the Sungnam area. Total bacterial counts (TBC) and levels of coliforms and Esherichia coli (E.coli) were analyzed through an eight step cooking process. The TBCs of the raw samples ranged between 3.30 and 1.37${\times}10^4$ CFU/g per 100 cm$^2$ The trimmed, blanched, and drained sweet potato stems showed a mean TBC value of 1.37${\times}10^4$ CFU/g, and the level of coliforms was 1.48${\times}10^3$ CFU/g. Among the eight samples, however, after stir-frying and serving, the TBC decreased to a standard satisfactory level, and a coliforms and E. coli were not found. A five step process was used and samples were taken to check the microbial quality of the cook and cooking equipment. Here we tested for TBC, coliforms, Staphylococcus aureus (S. aureus), and Salmonella. Specifically, the TBC and number of coliforms were examined on the cook's hand's, cutting board, and knife, as they represented hazards for cross-contamination. The three inspection steps of preparation of the trimmed, rinsed, blanched, and drained sweet potato stems, cook's' hands, cutting board and knife were all considered CCPs, and a manual of cooking process management was established to improve the risk factors in this study. In conclusion, this study reinforces that microbiological analysis is as a valuable tool for checking what points and stages of the cooking process must be controlled.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.

• Journal of Microbiology
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• v.41 no.2
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• pp.144-147
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• 2003

Listeria monocytogenes is a pathogen of major concern to the food industry and the potential cause of severe infections such as listeriosis. Early detection of this foodborne pathogen is important in order to eliminate its potential hazards. So, immunomagnetic separation (IMS) has been suggested as a means of reducing the total analysis time and for improving the sensitivity of detection. Atomic force microscopy (AFM) has been used for measuring the topographic properties of sample surfaces at nanometer scale. In this study, we used AFM to confirm both the sensitivity and the specificity of IMS. Regarding AFM analysis, the length and the width of the bacteria, which were in agreement with literature values, were found to be 2.993 $\mu\textrm{m}$ and 0.837 $\mu\textrm{m}$, respectively. As a result, AFM helped us both characterize and measure the bacterial and bead structures.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.77-95
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• 1986

In 1962 the governing bodies of FAO and WHO approved the establishment of a joint FAO/WHO Food Standards Programme, the creation of a jointly sponsored body to be known as the Codex Alimentarius commission to implement the Programme. It can reasonably be claimed that the Commission has assumad the leading role in establishing internation food standards throughout the world. The Codex Committee of Food Hygiene has received much advice and assistance from other international organization which have been working in this field for a number of years. In particular, it has received valuable background documentation from the International Commission on Microbiological Specifications for Foods(ICMSF) which was set up by the International Association of Microbiological Societies(IAMS), and also from the International Organization for Standardization (ISO). Nevertheless, in spite of the information supplied by governments and research bodies in this field, microbiological standards have proved to be a highly controversial subject from the point of view of Codex standards. When it is decided to establish a microbiological standard for a food or class of foods, the following technical and administrative aspects must be considered: 1) The standard should be based on factual studies and serve one or more of the following objectives: (1) to determine the conditions of hygiene under which the food should be manufactured; (2) to minimize the hazards to public health; (3) to measure the keeping quality and storage potential of the food 2) The standard should be attainable under practicable operating and commercial conditions and should not entail the use of excessive heat treatment or the additions of extra preservatives. 3) The standard should be determined after investigation of the processing operation. 4) The standard should be as simple and inexpensive to administer as possible, the number of tests being kept to a minimum. 5) Details of methods to be used for sampling, examining and reporting should accompany all published microbiological standards. 6) In establishing tolerance levels for the permissible number of defective samples, allowance should be made for sampling and other variations due to differences in the laboratory methods. The following additional points should be kept in mind: 1) It is not satisfactory to establish one set of microbiological standards for a miscellaneous group of foods, such as“frozen foods”or“precooked foods”. 2) Microbiological standards should be applied first to the more hazardous types of food on the basis of experience of expected microbiological levels, taking into account variations in composition, processing procedures, and storage. 3) When a standard is established, there should be a definite relationship between the standard and the hazard against which it is meant to protect the public. 4) The sensitivity, reliability, and reproducibility of the sampling and analytical methods should be compared in different laboratories and the methods to be used should be specified in detail as part of the standard. 5) Tolerances should be included in the standard to account for inaccuracies of sampling and analysis. 6) Standards should be applied on a voluntary basis before compliance is made mandatory.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5792-5799
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• 2013

The purpose of this study was the Application of the HACCP (Hazard Analysis Critical Control Point) system to Korean Rice Cakes. Main ingredients of rice cakes, work facilities and workers were provided from KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. As a result of this study, the microbiological hazard analysis on raw materials and finished products of rice cakes showed safe result. However, microorganism test on the manufacturing environment and workers suggested that microbiological hazard should be reduced through systematic cleaning and disinfection, accompanied by improved personal hygienes based on hygienic education on workers and management of microorganisms in the air.