• 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.

• Korean Journal of Veterinary Research
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• v.22 no.2
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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.

• 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$0^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.211-216
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• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.

• Journal of Periodontal and Implant Science
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• v.51 no.1
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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.

• Culinary science and hospitality research
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• v.23 no.6
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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.

• Journal of Life Science
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• v.16 no.5
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• pp.870-875
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• 2006

This study was carried out to investigate the whitening effect of mycelial culture broth of P. japonica in the mixture of cucumber and grape extracts. In the inhibition test of melanin biosynthesis of melanoma cell, B16BL6, the culture broth of P. japonica more then $50\;{\mu}l/ml$ (5%) concentration inhibited the melanin biosynthesis of the cell entirely without cytotoxicity. More then 10 days incubation of P. japonica in the mixture was required to have the inhibition activity. In vitro inhibition test of melanin biosynthesis of the culture broth of P. japonica was investigated in the concentration dependent manner of 10% to 50%. 30% concentration of the culture broth inhibited completely tyrosinase activity. In the cytotoxicity test, cucumber and grape extract itself has a strong cytotoxicity to the melanoma cell, B16Bl6. The value of $IC_{50}$ of the cucumber and grape extracts against the melanoma cells was 5% concentration. However, the culture broth of P. japonica incubated in the cucumber and grape extracts did not show the cytotoxcity up to 20% against melanoma cell, B16BL6. Therefore, we concluded that the culture broth of P. japonica in the mixture of cucumber and grape extracts can be used as a whitening cosmetic resource.

• Ecology and Resilient Infrastructure
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• v.4 no.2
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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.

• Korean journal of food and cookery science
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• v.16 no.1
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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.

• Korean journal of food and cookery science
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• v.19 no.5
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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.