• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• Journal of Microbiology
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• v.40 no.4
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• pp.327-330
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• 2002

The purpose of this research was to test multiplex polymerase chain reaction in investigating the microbiological quality of the risky surfaces in social living places of a military base where over 15 thousand people live together. In 22 samples of 99, there were no bacteria. Only four of the samples contained Shigella, and one of them contained Salmonella, but 77 of the samples contained thermotolerant coliform organisms. There was no statistically significant difference among the microbiological quality of different sites and different equipment surfaces (p>0.05).

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.223-230
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• 2003

The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service operation in Daegu. Critical control points (CCP) were determined based on food preparation processes: non-heating, preparation after heating, and heating. We evaluated the effects of HACCP implementation by checking microbiological quality, time and temperature at each of the CCPs during the receiving, preparation, cooking, and serving stages. After HACCP implementation, the biggest changes in microbiological qualities were in heated foods. At the cooking and serving stages, the microbiological qualities of heated foods improved to the standard levels. HACCP education helped employees ensure that the internal temperatures of the heated foods were kept higher than the standard (74 $^{\circ}C$) and the food holding temperature avoided the dangerous zone (5-6$0^{\circ}C$), thus lowering microbiological levels. At the serving stage, the microbiological levels of utensils also improved after HACCP education. This result strongly suggests that it is essential to educate employees in managing the temperature to treat foods safely. However, HACCP education didn't affect the microbiological levels of non-heated foods and foods prepared after heating, which continued to be higher than the standard. The reason for this was that poor microbiological quality seasonings were added to those types of foods. This indicates that seasoning factories as well as food service operations should implement HACCP to reduce hazards.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.482-495
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• 2014

The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at $-20{\pm}1^{\circ}C$. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best one. As the number of freeze-thaw cycles increased color and odor declined significantly before cook within the cycles and tenderness, overall acceptability also declined among the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding capacity (WHC) increased (p<0.05) until two cycles and then decreased. Cooking loss increased in cycle 1 and 3, but decreased in cycle 2. pH decreased significantly (p<0.05) among the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) by thawing methods within the cycles. 2-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Total viable bacteria, total coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological quality of beef, causing the deterioration of beef quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety but it may be concluded that repeated freeze and thaw should be minimized in terms of beef color for commercial value and WHC and tenderness/juiciness for eating quality.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.222-233
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• 2012

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over $60^{\circ}C$ or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.567-578
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• 2007

This study was designed to provide basic data for the application and practical use of vinegar disinfection for raw vegetable preparation in foodservice operations. The test materials were washed and disinfected by three different methods(tap water washing, chlorine water disinfection, vinegar disinfection) and stored at $3^{\circ}C$ and $10^{\circ}C$ for 7 days. Then, their microbiological qualities were compared. Total plate counts increased over the course of the storage period, and all samples, except in the case of tap water washing, remained under the permitted limit until the 7th day of storage. In particular, vinegar disinfection showed the lowest increase in total plate counts(2.35${\sim}$4.03 log CFU/g). While the total plate counts of chlorine and vinegar disinfection were within the 6.00 limit of microbiological safety, the tap water washing treatment passed the permitted limit. The psychrotrophic counts increased steadily over the course of the storage period, and increased least at $3^{\circ}C$, however, the tap water washing showed the most drastic increase, while vinegar disinfection yielded the smallest increase.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.263-269
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• 1998

This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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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$0^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.257-260
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• 2006

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.