• Journal of Environmental Health Sciences
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• v.8 no.1
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• pp.45-53
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• 1982

To determine the effect of r-irradiation on the microorganisms destruction and the changes of general constituents of Ginseng Powder, three samples were analyzed at 1st and 3rd month after r-irradiation. The results were as follows: 1. Total bacterial counts were decreased during storage as the irradiation dose increased. It seems that about 300 Krad was satisfactory to the regulation of ginseng powder. ($5.0 \times 10^4 /g$) 2. Coliform group was also decreased during storage as the irradiation dose increased. Coliform group was not detected at the irradiation dose higher than 500 Krad. 3. Total bacterial counts and coilform group were in proportion to the content of moisture in ginseng powder. 4. The contents of moisture, ash, crude protein, crude lipid and total sugar in ginseng powder during storage had nearly no changes. 5. The content of reducing sugar in ginseng powder during storage had the increasing tendencies as the irradiation dose increased. 6. The content of amino-nitrogen in ginseng powder during storage had the decreasing tendencies as the irradiation does increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.991-996
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• 2003

Determination of regional microbial contamination in the process of rice rolled in dried laver (Kimbab) and effects of gamma irradiation on the improvement of hygienic quality and shelf stability were investigated. Total aerobic bacterial distribution of raw materials of Kimbab were; 10$^{6}$ ∼10$^{7}$ CFU/g in dried laver, 10$^3$ CFU/g in cucumber and below 10 CFU/g in steamed rice, ham, fried egg, and salted radish. Total coliform bacteria were 10$^3$ CFU/g in dried laver and detected below detection limit (10 CFU/g) in other raw materials. And it was arithmetically calculated that the levels of total aerobic bacteria and coliform bacteria in Kimbab does not exceed 10$^{5}$ CFU/g and 10$^1$ CFU/g under the aseptic process, respectively. However, microbial contamination levels in just prepared Kimbab in a market were about 10$^{6}$ CFU/g of total aerobic and coliform bacteria. Therefore, it was considered that microbial contamination of Kimbab is mainly originated from environmental uptake during the preparation. The representative media for putrefying bacterial growth were steamed rice. Coliform bacteria were mainly increased in ham and fried egg during storage. The bacteria in dried laver were radio-resistant and survived at 3 kGy of gamma irradiation. Coliform bacteria on EMB agar plate were eliminated at the dose of 2 kGy. The sensory acceptability of 2 kGy irradiated Kimbab was stable and the Kimbab can be preserved for 24 hour at 15$^{\circ}C$. Therefore, it was considered that optimal irradiation dose for radicidation of Kimbab was 2 kGy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.217-221
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• 1975

This study was carried out to evaluate the sanitary quality of Jarhi-dom, Chromis notatus, and its products, during the period from May to October, 1975. And bacterial density of the sea water in the estuary of Sogwipo was compared. The number of general bacteria and coliform group in the sea water appeared lower than that of other areas. Both Jarhimuchim-hoe and Jarhimul-hoe showed higher bacterial densities than the fresh fish when caught and sold in the market although Jarhimuchim-hoe showed slightly higher density than Jarhimul-hoe. Vibrio parahaemolyticus was detected in some samples of sea water and Jarhi-dom, but it was not regarded for food poisoning. Bacterial densities in total plate counts, coliform group and Vibrio parahaemolyticus was highest in August and September.

• Journal of Ecology and Environment
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• v.48 no.1
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• pp.110-119
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• 2024

Background: The Mae Kha Canal is one of Chiang Mai's most important waterways. It supports local agriculture, irrigation, and transportation as well as provides stormwater drainage to prevent floods. Due to the unregulated rapid urbanization of the city and lack of efficient waste and wastewater management systems over the past few decades, the canal has become heavily polluted. This study aimed to evaluate the water quality of Mae Kha canal through assessment of the physico-chemical water quality and coliform bacteria. Moreover, benthic macroinvertebrates were samples and assessed using the Biological Monitoring Working Party (BMWP^Thai) and Average Score Per Taxon (ASPT^Thai) as biological indices. Results: The physico-chemical showed low dissolved oxygen levels, high levels of ammonia and phosphates, and elevated levels of biochemical oxygen demand, indicating that the water quality had significantly deteriorated. The canal was found to be heavily polluted, with most sites falling into the polluted to very heavily polluted. Coliform bacteria analysis revealed alarmingly high levels of total coliform bacteria and fecal coliform bacteria in the canal. The BMWP^Thai and ASPT^Thai scores indicated poor to very poor water quality. Conclusions: The physico-chemical and coliform bacteria indicated that the water quality of the Mae Kha canal had significantly deteriorated. The biological indices also indicated the poor to very poor water quality. This study underscores the urgent need for comprehensive remediation efforts, emphasizing strategic planning, investment, and community engagement to revive the canal's ecological health and water quality.

• Journal of Environmental Health Sciences
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• v.15 no.1
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• pp.51-62
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• 1989

This survey was performed to investigate contamination degree and significance in each item of 406 samples of ground water, which was collected in Seoul area from Jan. to Dec. 1988. The results of this study were as follows 1. The unsuitable rate of ground water investigated was 69.7%(32.4% in only bacteria, 23.6% in both bacteria and physico-chemistry and 13.6% in only physico-chemical contamination). 2. The unsuitable rate in each item was the highest(54.2%) in standard plate countland 29.8% in coliform, 12.8% in turbidity, 11.3% in Zn, and 10.8% in Mn. 3. The total mean concentrations in each item were lower than standard except standard plate count, coliform, and Fe. 4. In the analysis of corelation, among items, both total hardness and residual solids were showed very high correlationship (P < 0.01) with other items, and both S.P.C. and coliform showed very highly significant (P < 0.01) with NH$_3$-N.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.764-769
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• 1994

This study was performed to obtain fast, consistant and reliable estimation system of bacterial counts of raw milk, which effectively related to the quality of sanitaion and the condition of production at the farm. This study compared regression equation and correlation coefficient relationship between standard plate counts and data of Malthus conductance method for the detection time of total, psychrotrophs, coliform bacterial counts in raw milk. Regression equation (RE) between conductance detection time (Y) and total bacterial log counts (X) was Y=18.27651 - 2.07550X, with correlation coefficient -0.95(n=201). In coliform, RE was Y=9.320848 - 1.15598X with correlation coefficient -0.90 (n=207). Psychrotrophs had the RE of Y=29.96008-3.02487 with correlation coeffecient -0.9 (n=201). This conductance method gave results more quickly and was less labor-intensive than traditional standard plate count method.

• Journal of Industrial Technology
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• v.17
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• pp.249-254
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• 1997

Photocatalytic reaction using $TiO_2$ thin film was applied for the inactivation of coliform bacteria and the degradation of formic acid. UV processes coupled with and without $TiO_2$ were tested for the river water samples. It took 5 and 15 minutes, respectively, to obtain 99% destruction of coliform bacteria in the total coliform test, which demonstrated the effectiveness of the photocatalytic reaction. Complete degradation of formic acid determined by TOC analysis was observed in 20 minutes by ozone/photocatalysis, while formic acid was degraded as little as about 20% during the first 100 minutes by ozone treatment alone. When ozone was supplied to the $TiO_2/UV$ system, however, it provided a synergetic effect for the degradation of formic acid.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• Food Science and Preservation
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• v.18 no.1
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• pp.98-102
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• 2011

We evaluated microbial inactivation in chicken cage litter, to ensure microbial safety, using aqueous chloride dioxide. Contamination by coliforms, Escherichia coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. was detected in fresh cage litter, and microbial populations increased if litters were repeatedly used. Aqueous $ClO_2$ treatment (500 ppm) significantly decreased the populations of coliforms, E. coli, Listeria spp., yeasts and molds, total aerobic bacteria, and Salmonella spp. in all litter samples tested. In particular, aqueous $ClO_2$ treatment on fresh litter reduced the initial populations of coliform, E. coli, Listeria spp., yeasts and molds, and total aerobic bacteria by 4.47, 1.29, 1.23, 3.24, and 5.2 log CFU/g, respectively. In addition, when litters used for 1 and 5 weeks were tested, treatment significantly reduced microbial populations. The results suggest that aqueous $ClO_2$ treatment is useful to reduce microbial hazards in chicken cage litter and to improve the microbial safety of slaughtered chickens.

• Journal of Environmental Health Sciences
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• v.13 no.2
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• pp.65-74
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• 1987

This study was carried out to investigate the bacterial contamination of retailed beef and pork in Seoul area. For this study 44 samples were collected at butcheries and department stores from March to April, 1987 and were examined on the following items. 1. Comparison of bacterial contamination between butcheries and department stores. 2. Degree of bacterial enumeration by repair method of injured microorganisms in the frozen beef and pork. 3. Degree of bacterial contamination in the frozen beef and pork. As the result of this study, the following conclusions were obtained. 1. Difference of bacterial contamination between butcheries and department stores was not significant. 2. Enumeration of total bacterial count by solid repair procedure resulted in about 1.5-fold increase in beef and about 1.8-fold increase in port. 3. Enumeration of total coliform count by liquid repair procedure resulted in about 32.1-fold increase in beef and about 12.0-fold in pork. 4. Salmonella species were not detected, but Staphylococcus species were detected 8 cases (18.2%) in beef, 7 cases (15.9%) in pork. 5. In total bacterial count, all beef samples were lower than 10$^6$/g, but 2 pork samples were higher than 10$^6$/g. 6. The ratio of total coliform count to total bacterial count was 0.07 in beef, 0.05 in pork by standard method and 0.48 in beef, 0.25 in pork by repair method.