• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.202-208
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• 1995

Puksin Bay located in the northwestern pan of Tongyeong, Korea has been contaminated by municipal wastewaters. In Puksin Bay, red tides have occured almost every year since the early 1980's. This experiment was carried out two times in a month in the winter in 1990, the summer' 1991, and the winter in 1994 so as to clarify the distribution marine bacteria and coliform groups in Puksin Bay. The water quality of Puksin Bay was not only move polluted than that of any other costal area around Tongyeong, but also its water quality was investigated to keep going bad. Viable cell counts in Puksin Bay were $4.9\times10^3/ml$ in 1990's winter, $3.6\times10^6/ml$ in 1991's summer, and $2.1\times10^4/ml$ in 1994's winter. The variation of seasonal total and fecal coliform MPN/100ml in Puksin Bay were $6.7\times10^2\;and\;2.6\times10^2$ in 1990's winter, $1.5\times10^4$ and $5.4\times10^3$ in 1991's summer, and $1.5\times10^3$ and $5.6\times10^2$ in 1994's winter, respectively. The changes of stational total coliform MPN/100m1 from station 1 to station 8 in Puksin Bay were 95,000, 1600, 1,000, 182, 151, 94, 43 and 13 in winter, and 110,000, 29,000, 2,400, 4,100, 1,700, 1,700, 810 and 150 in 1991's summer, and 3,381, 1928, 1582, 256, 161, 59 and 23 in 1994's winter. During the study period, the number of viable cell was ranged from $10^4\;to\;10^7/ml$ and 307 bacteria strains were isolated from Puksin Bay. The dominant species were Acinetobacter spp. 86 $(28.3\%)$, Pseudomonas spp. 51 $(16.6\%)$, Flavobacterium spp. 41 $(13.4\%)$, Escherichia coli 36 $(11.7\%)$, and Vibrio spp. 27$(8.8\%)$. The results obtained in this study indicate that this bay is getting to contaminate far more with municipal wastewaters and cultivation of the shellfish and finfish in this bay is not proper. When municiple wastewaters keep flowing into this bay, any other coastal area around Tongyeong may be contaminated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.1
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• pp.17-25
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• 1996

The results identified for bacterial flora 174, Vibrio spp.132, and coliform group 183 strains isolated from the areas of last China Sea and Yosu coastal sea during from August 6th. to 14th. 1992 were as follow: 40 strains among the 74 strains of bacteria flora isolated from fast China sea area were Pseudomonas spp.$(54\%)$ and 60 strains among the 100 strains isolated from Yosu sea area were Enterobacteriaceae $(60\%)$. Four strains were Vibrio alginoliticus and one strain of V, parahaemolyticus among 5 strains of genus Vibrio isolated from last China Sea. While 54 strains were V. alginolyticus $(43\%)$ and V, parahaemolyticus $(17\%)$ among 127 strains genus Vibrio isolated from Yosu coastal sea area. Seventy nine strains among the 156 strains of coliform group isolated from Vosu sea area were Escherichia coli I $(51\%)$ and each one strain Citrobacter freundii I and II. 3 strains among 27 strains isolated from last China sea area were E. coli$(11\%)$ and 1 strain of C. freundii I. Coliform group was grouped into 16 types by IMViC system, $44^{\circ}C$, gelatin liquefaction test.

• Journal of Environmental Health Sciences
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• v.38 no.3
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• pp.241-250
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• 2012

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.

• Journal of Environmental Health Sciences
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• v.39 no.1
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.198-205
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• 2017

Objective: This study aimed to investigate the effects of single or/and double strains of probiotic supplement on feed efficiency, growth performance, and microbial population in distal gastrointestinal tract (GIT) of weaning rabbits. Methods: Sixty-four weaning (28 days old) New Zealand White rabbits were randomly distributed into four groups with treatments including: basal diet without probiotic supplement (control) or supplemented as follows: $1{\times}10^6cfu/g$ B. subtilis (BS group), $1{\times}10^7cfu/g$ L. acidophilus (LA group), or $0.5{\times}10^6cfu/g$ B. subtilis plus $0.5{\times}10^7cfu/g$ L. acidophilus (BL group). During the research, the male and female rabbits were fed separately. Body weight of the rabbits was recorded at 28, 42, and 70 d of age. Results: There was an increase (p<0.05) in body weight gain for the LA group at 42 d. Rabbits fed BL responsed with a greater growth (p<0.05) and better feed conversion ratio (p<0.05) than those fed with no probiotic. Digestibility coefficients of dry matter, organic matter, crude protein, neutral detergent fiber, and gross energy were higher (p<0.05) in LA and BL groups than those in the control group. Male rabbits had higher (p<0.05) Bacilli spp. and Coliformis spp. in the ileum than female rabbits. Rabbits supplemented with BS had greater (p<0.05) numbers of bacilli in all intestinal segments than those receiving no probiotic, whereas intestinal Lactobacilli populations were greater (p<0.001) in the LA and BL diets compared to control. Average intestinal coliform populations were lowest (p<0.05) in the rabbits supplemented with LA as compared to those fed the control and BS. Conclusion: Supplementation of L. acidophilus alone or in combination with B. subtilis at a half of dose could enhance number of gut beneficial bacteria populations, nutrient digestibility, cecal fermentation, feed efficiency, and growth performance, but rabbits receiving only B. subtilis alone were not different from the controls without probiotic.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.277-284
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• 2012

The objective of this study was to investigate and evaluate microbial contamination levels of leafy greens (perilla leaf and lettuce) and its distributing conditions at different seasons (Feb, May, Aug, and Nov of the year 2011) in order to provide insight into any potential health hazards associated with consumption of these commodities. Leafy greens were collected from a farm located in Geumsan, Chungnam and wholesale markets (WM) and traditional markets (TM) located in Suwon. At the same time, temperature and relative humidity fluctuations experienced by the leafy greens during distribution from the farm to the distribution center were measured by a data logger. The contamination levels of perilla leaf and lettuce were determined by analyzing total plate count. Coliform groups, Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were determined. The contamination levels of total aerobic bacteria, coliform groups and B. cereus in both vegetables sampled during May and August found to be higher than those sampled during February and November. E. coli O157:H7, Salmonella spp., L. monocytogenes were not detected in the vegetables analyzed in this study. There were no significant trends between samples at WM and TM in the contamination levels. Relative humidity of vegetables distributed from the farm to the distribution center showed over 90% during distribution regardless of measured seasons. In the case of background microflora on leafy greens, the density was significantly increased at 20, 30 and $37^{\circ}C$ during storage of 24h. E. coli O157:H7 and B. cereus inoculated on the leaves also showed similar increases in the storage tests. The microbial contamination levels determined in this study may be used as the fundamental data for microbial risk assessment.

• Journal of Environmental Health Sciences
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• v.38 no.6
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• pp.510-519
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• 2012

Objectives: This study was conducted in order to evaluate the microbiological contamination of the indoor air of the lunchrooms at child care centers and investigate the toxin genes and toxin production ability of food-borne pathogens. Methods: A total of 64 child care centers were sampled to test total aerobic bacteria, coliform bacteria, fungi, Staphylococcus aureus, Bacillus cereus and Salmonella spp. according to the Korea Food Code. All toxin genes of pathogens were detected using the Polymerase Chain Reaction method. The Sthaph. aureus enterotoxin was detected by a Staphylococcus aureus enterotoxin-reversed passive latex agglutination kit. The heamolysin BL (HBL) and non-heamolytic enterotoxin (NHE) produced by B. cereus were detected using a B. cereus enterotoxin-reversed passive latex agglutination kit and Bacillus diarrheal enterotoxin visual immunoassay kit, respectively. Results: The means of total aerobic bacteria and coliform bacteria were $1.91{\pm}1.84$ log CFU/plate and $0.47{\pm}0.62$ log CFU/plate, respectively. The mean of fungi also showed $0.59{\pm}0.71$ log CFU/plate. Among the pathogenic bacteria tested in this study, Staphy. aureus and B. cereus were detected in four (6.3%) and 21 (32.8%) out of 64 indoor air samples from lunchrooms in child care centers, respectively. All Staphy. aureus tested in this study possessed no toxin genes and did not produce enterotoxin. The detection rate of nheABC, hblCDA, entFM and ces toxin gene in B. cereus was 100, 57.1, 76.2 and 0%, respectively. B. cereus isolates were classified into four groups according to the presence or absence of toxin genes. The nheABC gene was the major toxin gene among B. cereus tested in this study. The HBL was detected in 11 out of 21 B. cereus isolates (52.4%) and three B. cereus isolates produced NHE (14.3%). Conclusion: The results indicated that the contamination by microorganisms in the indoor air of lunchrooms was unqualified to supply safe catering in child care centers. The ongoing control of indoor air quality is required.

• Food Science and Preservation
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• v.12 no.4
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• pp.317-322
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• 2005

The purposes of this study were to assess the microbiological contamination level of various disposable kitchen utensils and evaluate the effectiveness of gamma irradiation as a sterilization process for the utensils. The 51 kinds in 17 groups of disposable kitchen utensils were tested for the enumeration of total aerobic plate count, coliforms, fungi and Salmonella. Generally, cell density of microorganisms in disposable kitchen utensils were lower than that of cooking utensils currently using in kitchen. The survivals of total aerobic plate counts, putrefactive bacteria, on the surface of the disposable utensils were ranged up to $10^3\;CFU/100\;cm^2$. Filamentous fungi were detected in 13 samples. Coliform bacteria were detected in two kinds of samples but Salmonella spp. was detected below detection limits in all the samples. The microorganisms survived on the surface of utensils were effectively eliminated by gamma irradiation process at 3 kGy.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.147-156
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• 2015

This study was conducted to investigate the effects of dietary resveratrol on growth performance, blood biochemical parameters, immunoglobulin, and blood antioxidant activity in broiler chicks. Three hundred twenty one-day old broiler chicks were divided 8 treatments (C(-), basal diet; C(+), basal diet with antibiotics; DL-${\alpha}$-tocopherol 20 IU; DL-${\alpha}$-tocopherol 200 IU; resveratrol 20 ppm; resveratrol 200 ppm; methylated resveratrol 20 ppm; methylated resveratrol 200 ppm) with 4 replicates and 10 birds per replicate. Birds were reared for 35 days, and, at the age of 35 days, eight birds of average weight from each replicate were selected for blood samples collection. There were no significant differences on feed intake and feed conversion ratio. But final body weight and weight gain in antibiotics, resveratrol and methylated resveratrol treatments were significantly higher than no-antibiotics and ${\alpha}$-tocopherol treatments (P<0.05). There were no significant differences on carcass rate and relative organ weights among treatments, however, weights of liver and bursa of februcius in antibiotics, resveratrol and methylated resveratrol treatment were lower than other treatments. Weight of pancreas was high in resveratrol and methylated treatment. On the cecal microflora (total microbes, Coliform bacteria, Salmonella spp., and lactic acid bacteria), these in resveratrol and methylated resveratrol treatments didn't show the differences compared with those in no-antibiotics, antibiotics, and ${\alpha}$-tocopherol treatments. In the serum, there were no significant differences on creatinine, blood urea nitrogen (BUN), total protein, albumin, globulin, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) among treatments, though globulin contents of reseveratrol 200 ppm and methylated resveratrol 20 ppm treatments decreased compared to those of other treatments. Immunoglobulin (IgA, IgG and IgM) were significantly decreased in antibiotics and resveratrol treatments compared to that of no-antibiotics and ${\alpha}$-tocopherol treatments (P<0.05). Superoxide dismutase (SOD) like activity tended to increase in resveratrol groups (P<0.05), however, there was no significant difference on malondiakdehyde (MDA) content among treatments. In conclusion, these results showed that resveratrol derived from mulberry can be used as alternative of antibiotics through improvement of broiler's performance and maintain of health.