• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• 한국조리학회지
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• 제23권6호
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• pp.20-26
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• 2017

To guarantee the safety of rice cake production, the Hazard Analysis Critical Control Points system was applied to the production process. The purpose of this study was to analyze the microbiological hazards of the manufacture of rice cakes, and establish critical limits in the process of the manufacturing rice cakes. To control the microbiological hazards, the sterilization process was set to a critical limit. The process of manufacturing rice cakes can reduce these microbiological hazards during the steaming process. A microorganism test for each specimen was conducted three times and compared with before and after steaming processes. The finished product was conducted by microbiology experiment and the validity of the steaming process was verified. The results were determined to be capable of reducing the biological element of Critical Control Point via the steaming process. Microbiology such as aerobic plate count, coliform, Escherichia coli(E. coli), Listeria monocytogenes, Enterohemorrhagic E. coli, Salmonella spp., Bacillus cereus, Staphylococcus aureus and Clostridium perfringens was evaluated by the experimental method of Korean Food Standards Codex. Aerobic plate count was reduced by steaming process, and no microorganism were detected. All rice cakes in the finished product were judged to be safe for both the Escherichia coli and general bacteria. In conclusion, it suggested that a HACCP plan was necessary for management standard and systematic approach in the establishment of critical limit, problem resolution, verification method, education, and records management. Based on this study, it is intended to provide a baseline for improving quality control standards and improving hygiene levels for small manufacturers.

• 한국대기환경학회지
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• 제15권4호
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• pp.371-383
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• 1999

This paper discusses the importance of indoor air quality based on literaure review of domestic and foreign studies. A number of international efforts to propose standards and guidelines for indoor environmental quality are also reviewed. The pattern of major studies on indoor air quality focussed on characterizaton of gaseous pollutants, particulates, and other specific pollutants during the past decades, whereas VOCs, specific carcinogen, and microbiological agents might be good target pollutants to investigate the effects of human health in recent years. Management of indoor air quality requires a different approach than that adopted for outdoor air. Adequate ventilation of the indoor environment is essential, and a balance between energy conservation and the need for good air quality is required. The ways for managing indoor air quality that will be of great importance are discussed a role of control policy for guidance on how to achieve good indoor air quality.

• 한국식품위생안전성학회지
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• 제1권1호
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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.

• 한국식품조리과학회지
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• 제29권6호
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• 한국축산식품학회지
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• 제32권5호
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• pp.531-539
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• 2012

To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.

• 한국식품과학회지
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• 제26권2호
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• pp.167-171
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• 1994

편의식품 제조용으로 사용되는 시금치 분말의 미생물학적 품질개선을 목적으로 ethylene oxide와 감마선 조사의 살균효과 비교와 품질 안정성에 미치는 영향을 조사하였다. 시금치 분말시료의 미생물 혼입도는 $10^{2}{\sim}10^{4}\;cells/g$ 수준으로 내열성포자균, 내산성세균, 곰팡이, 대장균 등이 확인되었다. 상법의 EO 훈증법은 오염미생물의 살균에 불충분하였다. 7 kGy 이하의 감마선은 검사된 미생물을 모두 사멸시켰고 호기성 전세균에 대한 방사선 감수성$(D_{10})$은 2.93kGy로 나타났다. 시금치 분말의 ascorbic acid 및 환원당 함량은 EO 처리에 의해 유의적으로 감소되었으나 10 kGy 이하의 감마선 조사에 대하여 비교적 안정하였고, 살균선량으로 조사된 분말의 색소특성은 관능적 품질에 영향을 미치지 않았다.

• 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.

• 미생물학회지
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• 제31권1호
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• pp.85-92
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• 1993

팔당호의 부영양화 진행과 오염특징을 관찰하기 위해 1986년 7월 부터 1987년 6월까지 팔당호수질의 미생물학적 화학적 분석을 실시하였다. 팔당호 수질의 투명도와 엽록소-a 의 양은 각각 0.5~3 m, 3~17 ${\mu}gI^{-1}$ 의 분포를 보였고 용존산소 및 생화학적 산소요구량은 각각 7~12 ppm, 약 0.5~2.3 ppm 사이에서 변화를 나타냈다. 팔당호 종속영양세균의 계절적 분포는 수층의 경우 $3.0{\times}10^{3}-5.0{\times}10^{5}/ml$, 최적토의 경우 $2{\times}10^{6}-1{\times}10^{8}/g$ dry sediment 의 범위를 나타냈다. 수리학적 체류시간이 약 5일 정도로 매우 짧은 팔당호의 경우 물의 유동과 상류수 수질이 호소내수질은 결정짓는 중요한 요인 중 하나로 사료된다. 호소수질 영양상태 기준에 의하면 팔당호의 수질은 중영양 상태에서 부영양 상태입을 나타내었다. 또한 대장균 분포 결과는 이와 같은 팔당호의 오염이 주변 지역의 인간 활동에 기인되로 있다는 것을 시사하고 있으며 이에 대한 향후 대책이 요구된다.

• 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.