• 한국축산식품학회지
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• 제23권4호
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• pp.361-375
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• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• 한국식품조리과학회지
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• 제4권2호
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• 한국식품조리과학회지
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• 제32권6호
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• 한국식품영양학회지
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• 제23권2호
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• pp.240-246
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• 2010

This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

• Applied Biological Chemistry
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• 제51권4호
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• pp.251-257
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• 2008

Different types of milk products, such as kwacha golla, mawa, cheese, curd, and chocolate are popular in Bangladesh. However, the microbiological safety of these products is poorly understood. This study was performed to assess the microbiological quality of kwacha golla, a local milk product. Kwacha golla samples were collected from ten different areas of Rajshahi and Kushtia regions, and the quality of the each sample was assessed using various parameters including standard plate count, total coliform, fecal coliform, total fungi, and spore-forming bacteria, as well as food-borne microorganisms. Out of 300 samples, total coliform was detected at 56.66% (n= 300), exceeding the minimum allowable limit of 36.66%. Similarly, experiments were carried out with fungi and food-borne pathogens including Escherichia coli, Listeria monocytogenes, Salmonella sp., and Staphylococcus aureus. Results revealed 85.33, 53, and 49.33% of the samples were contaminated by fungi, E. coli, and L. monocytogenes, respectively. However, all samples showed no contaminations of Salmonella sp. and Staphylococcus sp. Therefore, this study could be helpful to the people of Bangladesh by providing information on the possibility of a major health problem caused by the consumption of kwacha golla.

• 한국동물위생학회지
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• 제25권1호
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• pp.9-14
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• 2002

This survey was conducted to evaluate the microbiological quality and to detect of pathogenic microorganisms on the surface of slaughtered beef and pork products in two abattoirs located in Seoul from January 2001 through December 2001. Two hundred and twenty-five beef and 215 hog were surveyed for microbiological quality and 630 beef and 625 hog were detected for pathogenic microorgainsms. 1. The prevalence level on number of standard plate count(SPC) less than $10^4$cfu/$cm^2$in beef and hog were 89.8% and 90.7%, respectively. 2. Escherichia coli less than $10^2$cfu/$cm^2$ in beef and less than $10^3$cfu/$cm^2$ in hog were 98.2% and 99% 3. E coli 0157:H7 was recovered from 2 beef carcasses(0.32%), and Staphylococcus aureus from 12 pork carcasses(1.90%), Listeria monocytogenes from 1 beef and 4 pork carcasses (0.15%, 0.64%) and clostridium perfringens from 14 beef and 11 pork carcasses(2.22%, 1.76%), respectively.

• 대한영양사협회학술지
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• 제10권4호
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.

• 한국식품조리과학회지
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• 제24권5호
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• pp.713-721
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• 2008

The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2006년도 International Meeting of the Microbiological Society of Korea
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• pp.116-118
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• 2006

• 한국동물위생학회지
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• 제27권1호
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• pp.1-6
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• 2004

It was conducted to evaluate the microbiological quality on the surface of slaughtered beef and pork products in Seoul from January 2003 to December 2003. Two hundreds four beefs and 284 pork carcasses were surveyed on generic E coli, total bacterial count for microbiological quality, and Salmonella spp as food-borne pathogen. The prevalence of the excellent or good grade(10$^4$ CFU/$\textrm{cm}^2$ in SPC) of beef and pork carcasses were 99.7% and 97.9%, respectively. The frequency of beef carcasses with less than 10$^2$ CFU/$\textrm{cm}^2$ of E coli was 100%, while that of pork carcasses was 98.2%. Salmonella spp was not recovered from all of beef and pork carcasses.