• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Journal of Environmental Health Sciences
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• v.12 no.2
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• pp.39-48
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• 1986

This study was carried out to investigate the bacterial contamination of Ice Tea sold on the l street in Seoul area. For this, study 81 samples were collected on the street from July to September, 1985 and were examined on the following items. 1. Degree of bacterial contamination. 2. The relation of the occurrence of fecal coliform and salmonella. 3. The change of bacterial contamination in Ice Tea against temperature. As the results of this study, the following conclusion were obtained. 1. The mean count of total viable bacteria by standard plate count was $6.5{\times}10^3$/ml, the mean count of total coliform and fecal coliform by MPN method were $3.4{\times}10^2$/100ml, 5.5/100ml and those of fecal streptococci was $3.2{\times}10^2$/100ml. 2. The mean count of Staphylococcus aureus was 10.5/ml, the isolated rate of salmonella was 7.41%. 3. In relation to the occurrence of fecal colfform and salmonella, salmonella isolated that for values above $10^2$ fecal coliform 100ml. 4. In the change of bacterial contamination in Ice Tea against temperature, the number of total coliform and fecal coliform increased at $25{\circ}$C, decreased at $4{\circ}$C, but fecal streptococci increased at $25{\circ}$C and $4{\circ}$C.

• Journal of the Korean Graphic Arts Communication Society
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• v.29 no.2
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• pp.59-70
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• 2011

Even though we could not count the total amount of plates in Korean printing industry per year, we would suppose the total amount of plates about $20,000km^2$ to $22,000km^2$ per year through our printing experience. On the standard of the end of 2010, it would be the market share of plates are that CTP plate is $9,000km^2$, CTcP plate is$4,000km^2$ and PS plate is $9,000km^2$, such as total amount of plates are $22,000km^2$. When there was no installed CTP setter in Korea, the domestic plate would be over 60% market share of plate in Korean printing industry. But now it would be less than 25% market share of plate. It is necessary to develop domestic CTP thermal plate from now because we have to keep the market share of domestic plate. On the study of the surface structure of substrate, roughness, anodized layer amount and coating amount between domestic CTP thermal plate and foreign CTP thermal plate, it would be the basic to develop domestic CTP thermal plate.

• Korean Journal of Veterinary Research
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• v.45 no.1
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• pp.121-125
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• 2005

The present study was carried out to produce the hematological and blood chemical findings after hypophysectomy in rats. Hypophysectomy was performed by the parapharyngeal method and the sham surgery was performed for the control group. Two weeks after the operation, the body weight of the hypophysectomized and control rats was measured daily for 5 days. We deleted the rats the weight gain of which is less than 5 g during 5 days from the hypophysectomy group. The successful operation rate was approximately 40%. In the hypophysectomized and control rats, their blood samples were collected from posterior vena cava after celiotomy under generally anesthesia with ether. Hematological parameters such as erythrocyte count, leukocyte count, hemoglobin concentration, hematocrit level, and platelet count were determined by Animal Blood Counter. The erythrocyte count, hemoglobin concentration, and hematocrit level were lower significantly (p<0.01), and the leukocyte count was lower significantly (p<0.05) in hypophysectomy group compared with control group. But the plate count did not show significant difference (p>0.05) between hypophysectomy group and control group. Also, blood chemical parameters such as glucose, blood urea nitrogen (BUN), aspartate animotransferase, albumin, total protein, cholesterol, calcium, and magnesium in serum were determined. Except BUN concentration, all parameters were not affected by hypophysectomy. But the BUN concentration was higher significantly (p<0.01) in hypophysectomy group compared with control group.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.85-98
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• 2001

This study was performed to describe the overall sanitation of baking utensils and equipments, employees, and environment in 9 bakeries. Microbiological tests on employees, utensils and equipments, were done according to standard procedure and included total plate count, coliforms, fungi and Staphylococcus aureus.. Microbiological testing is a value in determining hazards for developing a HACCP plan but were not detected throat and employee's hands before use. Staphylococcus aureus was detected nasal cavity and employees's hands after use. Employee's apron after use was detected fungi and coliform and was risk factor of cross-contamination to bread or cookies et al. Generally hygienic conditions of pan, kitchen board, knife, brush, and wooden scoop were worse than those of other baking utensils such as tray, bread tweezers, dusting brush and dish cloth. And refrigerator, freezer and fermentation chamber were detected fungi and coliforms. Total plate count of heating table, working table, distribution table, washbowl and refrigerator was increased in 2nd period. Temperature of refrigerator was 10.43$^{\circ}C$ and strict temperature control of refrigerations needs. Therefore, baking utensils and equipments were reguraly need to sterilize and clean. Additionary, it need to practice the effective sanitation education and training program for the bakery managers and employees.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.507-513
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• 2000

This study was conducted to investigate the shelf life of beef stored in antimicrobial pottery during 12days storage at 4'C and Five kinds of antimicrobial potteries were prepared with antimicrobial materials such as TiO$_2$, Ag (NO$_3$)$_2$, Cu(NO$_3$)$_2$ and Zn(NO$_3$)$_2$. In changes of color during storage, Hunter's L- and b-value of beef were not changed, but Hunter's a-value was low significantly. The pH of beef meats were low at 6 days, but were added from 6 days. TBA value of beef in "A" pottery containing TiO$_2$ 1% and "C" Pottery containing TiO$_2$ 0.5%, Cu(NO$_3$)$_2$ were lower than "B", "D" and "I" pottery. VBN contents of beef in "A", "B", "C", "D" and "I" Pottery stored during 12 days were 9.8, 12.5, 9.3, 11.9 and 13.7mg%, respectively. In changes of total plate count of beef during storage at 4$^{\circ}C$, the antimicrobial activity of "A" and "C" pottery were superior.g storage at 4$^{\circ}C$, the antimicrobial activity of "A" and "C" pottery were superior.ttery were superior.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.973-980
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• 2015

This study was done to investigate the quality characteristics of salmon frame with citric acid pretreatment. Sliced salmon frame samples were cured in soy sauce, sugar, pepper, and sodium nitrate for 12 h and then dried at 3 h and then dried at $60^{\circ}C$ for 3 h. As the autoclaving at $130^{\circ}C$ for 15 min, the pH, moisture content, crude ash, crude fat, crude protein, acid value (AV), peroxide value (POV), volatile basic nitrogen (VBN), trimethylamine (TMA), total plate count and E. coli were measured at $4^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ of storage days. The AV, POV, VBN, TMA and total plate count for all samples significantly increased as during storage days (p<0.05). All samples of storage, for autoclaving on salmon frame, there were no growth on E.coli. In the making of autoclaving on salmon frame, technologies for more safety from microbial growth should accompany pretreatment with citric acid.

• Korean Journal of Microbiology
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• v.38 no.3
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• pp.180-185
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• 2002

The direct viable count (DVC) and plate count (PC) methods was used to measure the number of bacteria in potable groundwater samples collected from bottled water from the market, mineral water, and edible groundwater near the urban areas and the stock farming congested areas. As a result, the number of living bacteria by DVC was comprised 30~80% of the total direct count (TDC), whereas the number of living bacteria by PC was around l~30% of DVC. Such results show that viable but non-culturable (VBNC) bacteria exist in the potable groundwater with high percentages. On the other hand, upon measuring the value from the conventional nutrient broth (NB), $10^-2$ fold diluted nutrient broth (DNB), and R2A broth, the values from the DNB and R2A showed 2~50 times higher than the conventional NB medium. These results indicate that oligotrophic bacterial groups which can multiply in the low nutrient broth abundantly exist in the oligotrophic environment like potable groundwater.

• Journal of Korean Society on Water Environment
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• v.25 no.3
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• pp.363-369
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• 2009

We developed the Eco medium for Escherichia coli and total coliforms, which was modified by Violet Red Bile (VRB) medium, and derived the standard curve of exponential phase at $OD_{410}$ by using type strains such as E. coli ATCC11303, Enterobacter cloacae KCTC2361, Klebsiella pneumoniae KCTC2241, and Citrobacter freundii KCTC2359. Also, we used total 93 samples of spring and stream water to compare the detection ability of total coliforms between the method using Eco medium and such as most probable number (MPN), and plate count methods. As a result, the qualitative analysis of E. coli and total coliforms using Eco medium contained ortho-nitrophenyl-$\beta$-galactoside (ONPG) and 4-methylumbelliferyl-$\beta$-D-glucuronide (MUG) was same as those of Korean standard methods (Colilert kit). And the colony forming unit (CFU) detected in Eco medium was similar to those of result from MPN and plate count methods. Moreover, the agreement, sensitivity, and specificity of the developed kit was more than 97.5% in comparison with Colilert kit for 350 samples. Thus, the Eco medium can be used both qualitative and quantitative analysis of E. coli and total coliforms.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.678-684
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• 2013

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.