• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.240-246
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• 2010

This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.675-682
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• 2005

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.591-595
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• 2003

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (Tl), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.125-131
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• 1998

This study were carried out for investigation of microbiological characteristics, and establishment of shelf-life of Korean vacuum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\times$1$^{\circ}C$ (C and D companies). In the analysis of microorganisms, the numbers of total plate counts were 3.72$\times$103~1.15$\times$104CFU / $\textrm{cm}^2$ at initial time. After 30 days, total plate counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples. Anaerobic counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples excluded one of A company after 30 days. Using regression equations, the estimation of shelf life were made : 32~37 days in storing at $0^{\circ}C$ and 27 days at 2$^{\circ}C$. In this case, the determination coefficients were 0.8624~0.9515 and 0.8236~0.8565, respectively.

• Journal of Korean Society on Water Environment
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• v.26 no.5
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• pp.871-879
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• 2010

To figure out the removal efficiency of indicator and pathogenic bacteria by unit processes of a sewage treatment plant using activated sludge process, analyses were done for incoming sewage, influent and effluent of primary clarifier, aeration tank, secondary clarifier and final discharge conduit of the plant. A matrix of bacterial items (average of bacterial reduction [log/ml], p value of paired t-test, number of decreased cases of twenty analyses, removal percentage only for decreased cases) between incoming sewage and final effluent of the plant were heterotrophic plate counts (1.54, 0.000, 20, 95.01), total coliforms (1.38, 0.000, 19, 83.94), fecal coliforms (0.90, 0.000, 20, 94.84), fecal streptococci (0.90, 0.000, 20, 98.08), presumptive Salmonella (0.23, 0.561, 7, 99.09), and presumptive Shigella (1.02, 0.002, 15, 92.98). Total coliforms, fecal coliforms, heterotrophic plate counts, and fecal streptococci showed highest decrease through secondary clarifier about 1-log (p<0.001) between 88% and 96%, and primary clarifier represented the significant (p<0.05) decrease. However, final effluent through discharge conduit showed higher total coliforms and fecal streptococci than effluent of secondary clarifier (p<0.05). In addition, final effluent once violated the water quality standard while effluent of secondary clarifier satisfied the standard. Hence some control measures including elimination of deposits in discharge conduit or disinfection of final effluent are necessary.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.55-62
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• 2011

The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin $D_2$ concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of $0\;kj/m^2$, $20\;kj/m^2$ and $40\;kj/m^2$, significantly increased the vitamin $D_2$ concentrations from $0\;{\mu}g/g$ dry weight (control) to $85.87\;{\mu}g/g$ dw and $116.28\;{\mu}g/g$ dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at $20\;kj/m^2$ and $40\;kj/m^2$ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from $1.0{\times}10^5$ (control) to $9.4{\times}10^3$ and $1.9{\times}10^3$at $20\;kj/m^2$ and $40\;kj/m^2$ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.612-618
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• 2009

The objective of this study was to determine the antioxidant and antimicrobial effects of garlic juice and onion juice in emulsified sausage during cold storage. The sausages were into five groups: control, 1% garlic juice (T1), 3% garlic juice (T2), 1% onion juice (T3), and 3% onion juice (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 7, 14 and 21 days. As storage time increased, the presence of garlic juice and onion juice resulted in decreased pH, residual nitrite value, and increased peroxide value, TBARS (thiobarbituric acid reactive substance) values, and total plate counts. The pH value, peroxide value, TBARS, residual nitrite and total plate counts were significantly decreased by the addition of garlic and onion juice relative to the control (p<0.05). Especially, T2 was significantly (p<0.05) more effective in delaying lipid oxidation compared to the other treatment groups. However, no significant difference (p<0.05) was found in total plate counts among all the formulations on day 0. Also, the use of garlic juice resulted in much better antioxidant and antimicrobial effects than the use of onion juice and the control. In conclusion, this study demonstrates that the addition of 3% garlic juice (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects during storage relative to the other treatment groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.157-165
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• 1975

This experiment was carried out to evaluate the sanitary quality of commercially frozen sea foods. One hundred and sixteen samples in six different items from several refrigeration plant in Busan city were examined from March to December in 1974. In addition, the changes in bacterial density through the process from thawing, round or semifilleted frozen alaska pollack to the finishing as frozen fillet blocks were observed. To evaluate the sanitary quality, sanitary indicative bacteria such as total coliform, fecal coliform, fecal streptococci and enterococci as well as plate counts were determined. From the results, the median value of fecal coliform MPN was 20 per 100 grams of the samples and that of enterococci was 790. The median value of plate counts was $2.2\times10^4$ per gram. The plate counts were not correlated with the number of sanitary indicative bacteria. The results suggest that enterococci could be used advantageously in preference to coliform organisms as indicative bacteria for the evaluation of sanitary quality of frozen sea foods. The plate counts at $20^{\circ}C$ of the samples were 14 times higher than that at $35^{\circ}C$. Geometric mean of total coliform MPN was 310 and that of enterococci was 143. Bacterial density was reduced by fleering. Morethan 50 percent for total coliform MPN and $35^{\circ}C$ plate counts, and about 35 percent for enterococci MPN and $20^{\circ}C$ plate counts were reduced under the contact freezing unit which was generally operated at $-40^{\circ}C$. About fifty-five percent of the samples were negative in fecal coliform test and 10 percent of those were exceeded $1.0\times10^5$ per gram in $35^{\circ}C$ plate counts.

• Journal of Environmental Health Sciences
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• v.33 no.6
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• pp.517-521
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• 2007

To assess possible risks from the consumption of drinking water from various sources, a survey of the microbiological quality of tap water, commercial bottled drinking water which is exploited from natural mineral water, and natural spring water was conducted. A total of 4 different brands of commercial bottled drinking water, and 4 types of spring water from different sources, and tap water from 4 private houses were tested for four index microorganisms, and the microbial quality changes of the water during the storage at room temperature or refrigerated temperature for 7 days. Aerobic plate counts of all of the initial water samples were still within 100 CFU/ml (drinking water standard of Korea). Total coliforms, fecal coliforms, and E. coli were not detected in all of the water samples at initial. However, aerobic plate counts of three types of spring water and three types of bottled drinking water stored at room temperature showed higher levels than the standards in 5 days. Total coliforms were detected in three types of spring water after one day's storage at room temperature, and in one type of bottled drinking water after 5 days' storage. These results indicate that some of the spring water surveyed are not safe to drink, and the spring water and bottled drinking water after opening the lid should not be stored at room temperature, if they are used for drinking.