• 한국식품조리과학회지
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• 제23권4호통권100호
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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.

• 대한수의학회지
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• 제22권2호
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• pp.273-278
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• 1982

A total of 136 dairy cows were subjected to test for bovine mastitis by AHI mastitis detector, microbiological test (MT) and California mastitis test (CMT). The results obtained were summarlized as follows: MT indicated that the most important causative microorganisms isolated from mastitic milk were Staphylococcus aureus (59.3%), Staphylococcus epidermidis (16.4%), Streptococcus agalactiae (12.4%) and Streoticoccus uberis (4.4%). In Holstein breed, the critical threshold of electrical conductivity values of normal and mastitic milk were found to be less than $6,900{\mu}S$ and above, $7,700{\mu}S$, respectively. Although there was goad agreement (92.0%) between AHI mastitis detector test and CMT for the diagnosis of bovine mastitis, the diagnostic efficiency of AHI mastitis detector (80.0%) was higher than that of CMT (74.0%) when compared with microbiological findings. In addition, handiness and objectivity of AHI mastitis detector for the detection of mastitic milk suggested that this could effectively be used for the diagnosis of both clinical and subclinical bovine mastitis in field.

• 한국식품위생안전성학회지
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• 제11권3호
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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$0^{\circ}C$.

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.211-216
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• 2014

본 실험은 2012년부터 2013까지 4,318건의 다양한 식품으로부터 155건의 B. cereus를 분리하고 그 중 140건에 대하여 $25^{\circ}C$와 $70^{\circ}C$의 추출온도에 따라 마늘, 계피, 생강, 녹차 추출물의 항균력 시험을 실시하였다. 식품유형별 균분리율은 고춧가루(48.65%), 농산물(31.08%), 김치류(25.61%)가 높았으며 식중독원인으로 의심되었던 식품접객업소 조리식품에서는 1.17%가 분리되었다. 항균성 시험에서는 $25^{\circ}C$ 마늘 추출물과 $25^{\circ}C$와 $70^{\circ}C$ 녹차 추출물에서만 140개의 모든 분리주에서 억제환이 나타났다. 억제환의 크기는 $25^{\circ}C$에서 마늘 > 녹차 > 계피의 순으로 $70^{\circ}C$에서는 녹차 > 마늘 > 계피의 순으로 나타나 온도에 따른 항균성의 차이가 있음을 알 수 있었다. 각 추출물들의 상관관계 분석에서 $25^{\circ}C$에서는 마늘과 녹차, 계피와 녹차가 유의적인 차이를 나타내었고 $70^{\circ}C$에서는 마늘과 녹차만이 유의적인 차이를 나타내었다.

• Journal of Periodontal and Implant Science
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• 제51권1호
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• pp.53-62
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• 2021

Purpose: This study aimed to evaluate the clinical and microbiological efficacy of adjunctive local delivery of minocycline (Periocline^®) in patients receiving supportive periodontal therapy (SPT) after initial treatment. Methods: The participants were 16 men and 8 women (age, 20-65 years) who had at least 15 natural teeth, underwent SPT for more than 1 year due to chronic periodontitis, had 4 or more periodontal pocket sites deeper than 5 mm, and showed >25% gingival bleeding on probing (BoP). They were randomly assigned to the test and control groups. In the test group, mechanical debridement and local antibiotic delivery were performed for all periodontal sulci/pockets; in the control group, mechanical debridement and saline irrigation were performed. In patients who underwent SPT for more than 1 year, clinical and microbiological examinations were performed at baseline and 1 and 3 months after SPT. The clinical examination included an assessment of the periodontal pocket depth, clinical attachment level, plaque index, and BoP. Microbial tests were performed using real-time polymerase chain reaction; the relative ratios of Porphyromonas gingivalis and Fusobacterium nucleatum were determined. Results: Both groups showed significant improvements in clinical parameters at 1 and 3 months from baseline; there were no significant changes between months 1 and 3. Intergroup differences were insignificant. The microbiological analysis revealed no significant differences in P. gingivalis and F. nucleatum ratios across time points. While intergroup differences were insignificant, there was a tendency for the P. gingivalis and F. nucleatum ratios to decrease in the test group. Conclusions: Mechanical debridement in patients receiving maintenance therapy resulted in clinically significant improvement; the effectiveness of additional local delivery of antibiotics was not significant. The ratios of P. gingivalis and F. nucleatum showed a tendency to decrease in the test group, although it was not significant.

• 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.

• 생명과학회지
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• 제16권5호
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• pp.870-875
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• 2006

포도와 오이즙액에 동충하초 균사체 배양액의 미백화장품 원료로서의 이용가능성을 조사하였다. B16BL6 mouse melanoma cell에 동충하초 균사체 배양액을 배양기간 및 농도별로 처리했을 때, 15일 동안의 배양조건과 $50\;{\mu}l/ml$ (5%)의 농도로 처리하였을 때 멜라닌 생성억제 효과가 가장 높은 것을 확인하였다. In vitro tyrosinase 활성억제효과에서는 포도와 오이즙액에 동충하초 균사체 배양액을 10% 농도로 첨가시 50%의 멜라닌 생성 억제율을 보였으며, 30% 농도에서는 100% 억제를 확인하였다. 결과적으로 포도와 오이즙액에 동충하초 균사체 배양액은 멜라닌 생성의 주 효소인 tyrosinase의 작용을 억제함으로써 미백 효과를 나타내는 것을 확인하였다. 또한 세포독성실험에서 포도, 오이즙액과 그 즙액에 동충하초 균사체 배양액을 각각의 농도로 B16BL6 mouse melanoma cell에 처리 한 결과 포도, 오이즙액의 5% 처리 시에는 50% 사멸, 9% 이상에서는 100% 세포가 사멸하는 것을 확인 할 수 있었다. 그러나 포도, 오이즙액에 동충하초 균사체를 배양한 배양액은 20% 까지 처리 시에도 세포독성이 나타나지 않는 것을 확인 하였다. 따라서 포도와 오이즙액에 동충하초 균사체를 배양한 배양액은 세포 독성이 없으며, 미백 효과가 뛰어난 것으로 미백화장품 원료로서 사용가능함을 확인하였다.

• Ecology and Resilient Infrastructure
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• 제4권2호
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• pp.93-96
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• 2017

Spatial variations of physicochemical and microbiological variables were examined to understand spatial heterogeneity of those variables in intertidal flat. Variograms were constructed for understanding spatial autocorrelations of variables by a geostatistical analysis and spatial correlations between two variables were evaluated by applications of a Cross-Mantel test with a Monte Carlo procedure (with 999 permutations). Water content, organic matter content, pH, nitrate, sulfate, chloride, dissolved organic carbon (DOC), four extracellular enzyme activities (${\beta}-glucosidase$, N-acetyl-glucosaminidase, phosphatase, arylsulfatase), and bacterial diversity in soil were measured along a transect perpendicular to shore line. Most variables showed strong spatial autocorrelation or no spatial structure except for DOC. It was suggested that complex interactions between physicochemical and microbiological properties in sediment might controls DOC. Intertidal flat sediment appeared to be spatially heterogeneous. Bacterial diversity was found to be spatially correlated with enzyme activities. Chloride and sulfate were spatially correlated with microbial properties indicating that salinity in coastal environment would influence spatial distributions of decomposition capacities mediated by microorganisms. Overall, it was suggested that considerations on the spatial distributions of physicochemical and microbiological properties in intertidal flat sediment should be included when sampling scheme is designed for decomposition processes in intertidal flat sediment.

• 한국식품조리과학회지
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• 제16권1호
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.

• 한국식품조리과학회지
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• 제19권5호
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.