• 한국조리학회지
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• 제9권4호
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• pp.81-97
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• 2003

서울시내에 위치한 위탁급식을 실시하는 중학교에서 제공하는 음식 중 잡채의 생산공정별 각 단계에서 HACCP을 적용하여 시간, 온도, 미생물 분석을 통하여 위해 요소를 분석하고 통제하는 방법을 모색하였다. 잡채의 음식의 생산단계에서 음식의 위해 요인의 발생은 온도, 소요시간, 미생물 증식, 용기의 위생 등 복합적 요인에 기인하는 것으로 나타났고 거의 모든 원재료, 전처리 및 저장단계, 배식단계가 CCP로 설정되었다. 잡체 원재료의 미생물학적 품질은 검수단계에서 총균수($10^2$∼$10^{5}$ ), 대장균군수(0∼$10^3$)으로 검출되었으나 세척이나 살균과정을 거치면서 총균수는 거의 검출되지 않았으며 대장균군은 검출되지 아니하였다. 잡채 제조후 시간이 경과하면서 3시간만에 총균수가 5.1${\times}$$10^2$/g으로 증가되었다. 원재료의 철저한 검수, 전처리 과정시 교차오염의 방지와 생야채의 소독이 필수적이었고 조리과정시 세균사멸에 필요한 열장 온도를 지키며 저장과정과 조리후 급식까지 방치되는 시간을 최대한 줄여 미생물의 증식을 억제할 필요가 있었다. 또한, 급식되는 음식의 안전을 위해서는 최상의 원료구입과 음식생산단계에서의 시간단축, 적절한 온도에서의 보관, 위생적 기구사용을 통해 미생물의 증식방지 및 위생관리, 그리고 조리 종사원의 위생상태에 대한 습관화에 노력해야 함을 알 수 있었다.

• 한국축산식품학회지
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• 제38권1호
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• Food Science and Biotechnology
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• 제17권1호
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• 한국식품조리과학회지
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• 제30권1호
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• 한국식품위생안전성학회지
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• 제5권1호
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• pp.21-26
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• 1990

양송이의 감마선조사와 저장에 따른 미생물 생육새험에서 일반세균은 조사 직후 조사선량의 증가와 더불어 2~4 log cyles 정도의 격감을 가져왔으며, 저장 중 생육억제효과로 뚜렷하여 2~3kGy 조사구는 $9\;{\pm}\;1^{\circ}C$ 저장에서 비조사구에 비해 2주 이상 일반세균의 생육을 억제시킬 수 있었다. 효모 및 곰팡이의 생육변화는 저장초기 $10^{3}~10^{4}\;CFU/g$ 정도 오염된 것이 비조사구에서는 계속 증식하여 저장 4이경부터 외관상 버섯표면에 청회색의 포자가 형성되고 버섯균사인 솜털곰팡이가 버섯을 덮기 시작하였으나 2~3 kGy 조사구에서 저장 20일까지도 저장초기의 오염도보다 낮은 수치를 나타내었으며 외관상 곰팡이의 포자형성이 없었다. 대장균군은 저장초기 $10^3\;CFU/g$ 정도로 높게 오염되어 있었으나 2kGy 이상 조사로서 완전 사멸되어 식품위생적 측면에서도 감마선조사가 바람직함을 알 수 있었다. 따라서 감마선 조사는 양송이의 미생물상(microflora)에 대한 질적, 양적 변화를 가져옴으로써 버섯의 전반적인 저장성을 향상시켰다.

• 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.

• 한국환경보건학회지
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• 제43권6호
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• pp.499-508
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• 2017

Objective: This study was conducted to investigate changes in microbiological quality according to various storage conditions in the drinking process of bottled mineral water. Methods: Heterotrophic plate counts ($21^{\circ}C$ and $36^{\circ}C$) and pathogenic indicators (total coliforms, fecal Streptococcus, Pseudomonas aeruginosa, Clostridium perfringens, Salmonella, and Shigella) were analyzed in commercial bottled mineral water stored under different conditions ($4^{\circ}C$, $20-25^{\circ}C$, $36^{\circ}C$) after injecting saliva. The heterotrophic plate counts were analyzed twice per day for the first week and once per day for the three weeks after. Pathogenic indicators were analyzed at the beginning and end (initial and final). Results: The results of the microbiological quality of the bottled mineral water in contact with saliva showed that heterotrophic plate counts ($21^{\circ}C$) had a tendency to be sustained or decrease slightly after 10 days. Heterotrophic plate counts ($36^{\circ}C$) had a high population in the initial samples and gradually decreased at $4^{\circ}C$ storage, but it remained constantly high in storage at $20-25^{\circ}C$ and $36^{\circ}C$. In the general drinking condition, the population was slightly higher than the control, but the overall trend was similar. Conclusions: As a result of the microbiological quality of mineral bottled water in contact with saliva during the process of drinking, heterotrophic plate counts ($21^{\circ}C$ and $36^{\circ}C$) showed a high population compared to the control, which was only opened and not in contact with saliva. In some samples, pathogenic indicators were also detected. Therefore, it is desirable to consume bottled mineral water as soon as possible after opening.

• 한국축산식품학회지
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• 제40권1호
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• pp.11-20
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• 2020

The intent of this study was to scrutinize the consequence of salt type [sundried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free salts added were not significant. Nitrate pickling salt samples were significantly higher in protein level, whereas those were lower in fat level during ripening (p<0.05). The pH of salamis treated with NP was higher than that of other salt treatments, while weight losses of those was lower (p<0.05). During the ripening and drying, NP produced lower extent of volatile basic nitrogen and lipid oxidation than those with other salts (p<0.05). The total aerobic population counts of NP samples revealed lower than that of other samples over the ripening time. The addition of NP in salamis produced redder sausages. The salamis containing NP found to be better physicochemical and microbiological quality attributes than the other salt types.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.23-28
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• 1999

Commercial red ginseng, which was manufactured for the past 6 years, showed a microbial level of 2.0${\times}$10\ulcorner to 7.2${\times}$10\ulcorner CFU/g of total aerobic bacteria and molds. The moisture content of commercial products was ranged from 13.54 to 17.26%, which were higher than that of the product standard, 14%. Irradiation of red ginseng at 2.5 kGy resulted in the reduction of microorganisms contaminated to below the detectable level. Irradiation prevented mold growth on red ginseng during storage at RH 90% and 25$^{\circ}C$; molds were found at the 72nd day after storage in 2.5 kGy-irradiated sample, while 41st day in the nonirradiated control. At this point of time, irradiated samples showed an increased level of moisture content required for mold growth, 22.2% in 2.5 kGy group and 21.5% in control group. Based on the above results, microbiological qualities of red ginseng could be effectively improved by the optimum dose of irradiation, which was expected to secure the quality stability of red ginseng during distribution under the high-moistured conditions.

• 한국식생활문화학회지
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• 제35권5호
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• pp.450-458
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• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.