• Food Science of Animal Resources
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• v.23 no.3
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• pp.269-277
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• 2003

This study was carried out to evaluate the safety of Korean human milk. The microorganisms were identified from human milk of 149 healthy mothers by two collection methods, hand and pump expression. The means of total bacterial counts were 2.33x10$^4$ cfu/mL on the samples collected by the pump expression and 7.83xl0$^3$ cfu/mL on those collected by the hand expression. Therefore, the total bacterial counts of pump expression samples was 9.80xl0$^2$∼3.06x10$^4$ cfu/mL more than that of hand expression samples. The coliform counts of pump expression was 9.36xl0$^3$∼8.57xl0$^4$ cfu/mL more than that of hand expression. However, there was any significant differences of the lactic acid bacterial counts between the two samples collected by each methods. 100 strains of 5 patterns of total bacterial counts were isolated based on the morphology of colony in the standard plate count agar. 13 species were identified among the isolated strains. The dominant species in Korean human milk were Staphylococcus which 7 subspecies identified(81% in the rate of total bacteria, 1.07x10$^4$ cfu/mL). Other species identified were Micrococcus, Bacillus, Providencia, Pseudomonas, Yersinia and Acinetobacter. 36 strains of 6 patterns of lactic acid bacterial counts were isolated based on morphology of colony in the BCP agar. 7 species were identified among the isolated strains. The dominant species of lactic acid bacteria in Korean human milk were Lactobacillus brevis(50.9% in the rate of lactic acid bacteria, 4.72xl0$^4$ cfu/mL). Others species identified(49.1% lactic acid bacteria) were Lactobacillus curvatus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus acidophilus, Leuconostic lactis and Streptococcus salivarius subsp. thermophilus.

• Food Science and Preservation
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• v.16 no.4
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• pp.573-578
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• 2009

Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from $10^1{\sim}10^2$ CFU/100 $cm^2$, $10^0{\sim}10^4$ CFU/100 $cm^2$, and $10^4{\sim}10^6$ CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to $10^2$ CFU/100 $cm^2$ and $10^4{\sim}10^5$ CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were $10^0{\sim}10^1$ CFU/plate and $10^1{\sim}10^3$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.

• Food Science and Preservation
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• v.16 no.4
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• pp.567-572
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• 2009

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to $10^1$ CFU/100 $cm^2$, $10^0{\sim}10^3$ CFU/100 $cm^2$, and $10^3{\sim}10^4$ CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to $10^3$ CFU/100 $cm^2$ and $10^3{\sim}10^4$ CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to $10^0$CFU/plate and $10^1{\sim}10^2$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.

• Journal of environmental and Sanitary engineering
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• v.18 no.1
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• pp.1-7
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• 2003

There are lots of waterborne diseases which are caused by pathogenic microorganisms disseminated in contaminated environment. The purpose of this study is to investigate the status of water qualify and in order to investigate the sanitary condition of water purifier in northern part of Gyeonggi-do. We analyzed pathogenic microorganisms and 44 items of drinking water criteria from April to July in 2002. The results were as follows. 1. In 774 samples of water purifier, Pathogenic bacteria(salmonella, E coli O-157, O-26, O-111, shigella, pseudomonas etc.) were not isolated and total coliforms not detected. 2. About 76.5% of the water with purifier are found to be appropriated to the drinking water quality criteria. but 182 samples(23.5%) were without limits of drinking water criteria. 3. In the microbiological examination, 774 samples of purified water showed that 169 samples(21.9%) exceed the range of recommended limits(100 $CFU/m{\ell}$) to the total viable bacterial counts by pour plate method.

• Journal of environmental and Sanitary engineering
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• v.4 no.2 s.7
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• pp.47-59
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• 1989

In order to investigate the bacteriological contamination of water in Han river, the survey was carried out in eight reservoirs of Seoul water supply during the period from January to December in 1985. 1. The counts by means of total bacteria in eight reservoirs by standard plate count method were as follows: $7.7\times10^2$ per ml in Paldang reservior, $9.6\times10^3$ per ml in Gueiri, $8.4\times10^4$ per ml in Doogdo, $1.6\times10^6$ per ml in Bogwang, $2.5\times10^6$ per ml in Noryangjin, $2.2\times10^6$per ml in Seon yoo, $5.9\times10^6$ per ml in Yungdeungpo and $1.9\times10^7$per ml in Gayang. 2. The average counts of total coliform in eight reservoirs by MPN method were as follows : $2.4\times10$ per 100 ml in Paldang, $5.6\times10^2$ per 100 ml in Gueiri, $2.3\times10^3$ per 100 ml in Doogdo, $5.1\times10^4$ per 100 ml in Noryang-jin, $1.2\times10^5$ per 100 ml in Bogwang, $6.2\times10^4$ per 100 ml in Seonyoo, $1.1\times10^5$ per 100 ml in Yungdeungpo and $2.8\times10^5$ per 100 ml Gayang. 3. The counts by means of fecal coliform in eight reservoirs by MPN method were as follows : non detection per 100 ml in Paldang, 5.2 per 100 ml in Gueiri, $1.2\times10^2$ per 100 ml in Doogdo, $1.6\times10^3$ per 100ml in Bogwang, $2.0\times10^3$per 100ml in Noryangjin, $6.6\times10^2$ per 100ml in Seonyoo, $1.2\times10^3$ per 100 ml in Yungdeungpo and $2.5\times10^3$per 100 ml in Gayang. 4. The counts by means of fecal streptococci in eight reservoirs by MPN method were as follows: non detection per 100 ml in Paldang and Gueiri, $6.9\times10$ per 100 ml in Doogdo, $3.2\times10^2$ 102 per 100 ml in Bogwang, $2.9\times10^2$ per 100 ml in Noryangjin, $3.0\times10^2$ per 100 ml in Seonyoo, $4.0\times10^2$ per 100 ml in Yungdeungpo and $14\times10^3$ per 100 ml in Gayang. 5. The counts means of pseudomonas aeruginosa in eight reservoirs by MPN method were as follows; non detection per 100 ml in Paldang, 2.4 per 100 ml in Gueiri, $1.5\times10$ per 100 ml in Doogdo, $2.0\times10$ per 100ml in Bogwang,$6.2\times10$ per 100mI in Noryangjin, $2.1\times10$ per 100ml in Seonyoo, $6.4\times10$ per 100mI in Yungdeungpo and $7.1\times10$ per 100ml in Gaynag.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.899-906
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• 2011

The objectives of this study were to apply the Baranyi model to predict the growth of natural microflora in liver sausage with added kimchi powder. Kimchi powder was added to the meat products at 0, 1, 2, and 3% levels. To determine and quantify the natural microflora in the meat products, total plate counts and counts of anaerobic bacteria and lactic acid bacteria were examined throughout the 28 d of storage. The obtained data were applied to the Baranyi growth model. The indices used for comparing predicted and observed data were $B_f$, $A_f$, root mean square error (RMSE), and $R^2$. Twelve predictive models were characterized by a high $R^2$ and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.153-161
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• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• Journal of Microbiology and Biotechnology
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• v.27 no.5
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• pp.995-1004
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• 2017

Culture-dependent methods, such as heterotrophic plate counting (HPC), are usually applied to evaluate the bacteriological quality of hemodialysis water. However, these methods cannot detect the uncultured or viable but non-culturable (VBNC) bacteria, both of which may be quantitatively predominant throughout the hemodialysis water treatment system. Therefore, propidium monoazide (PMA)-qPCR associated with HPC was used together to profile the distribution of the total viable bacteria in such a system. Moreover, high-throughput sequencing of 16S rRNA gene amplicons was utilized to analyze the microbial community structure and diversity. The HPC results indicated that the total bacterial counts conformed to the standards, yet the bacteria amounts were abruptly enhanced after carbon filter treatment. Nevertheless, the bacterial counts detected by PMA-qPCR, with the highest levels of $2.14{\times}10^7copies/100ml$ in softener water, were much higher than the corresponding HPC results, which demonstrated the occurrence of numerous uncultured or VBNC bacteria among the entire system before reverse osmosis (RO). In addition, the microbial community structure was very different and the diversity was enhanced after the carbon filter. Although the diversity was minimized after RO treatment, pathogens such as Escherichia could still be detected in the RO effluent. In general, both the amounts of bacteria and the complexity of microbial community in the hemodialysis water treatment system revealed by molecular approaches were much higher than by traditional method. These results suggested the higher health risk potential for hemodialysis patients from the up-to-standard water. The treatment process could also be optimized, based on the results of this study.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.113-118
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• 1976

For this study, from July to December in 1975, the total of 160 samples of packaged ice creams(75 samples of carton, 50 samples of cone, and 35 samples of bar), manufactued by five different plants, were collected at markets in Seoul city area. And the chemical composition and microbial quality of those were analyzed and compared with each other samples. The results obtained are as follows: 1. The average milk fat contents of ice cream samples were 6.28% in carton, 6.42% in cone and 4.94% in bar. 2. The average total solid contents of ice cream samples were 33.45% in carton, 34.22% in cone and 29.46% in bar. 3. The average total protein contents of ice cream samples were 3.45% in carton, 3.16% in cone and 2.42% in bar. 4. The average milk solids-not-fat contents of ice cream samples were 10.46% in carton, 8.52% in cone and 7.72% in bar. 5. The average milk lactose contents of ice cream samples were 6.42% in carton, 5.57% in cone and 4.94% in bar. 6. The average crude ash contents of ice cream samples were 0.86% in carton, 0.78% in cone and 0.67% in bar. 7. The average Reichert-Meissl values of ice cream samples were 28.82 in carton, 27.85 in cone and 25.97 in bar. 8. In the both experiments of standard plate count and coliform count, the samples of ice cream in cone and carton showed lesser numbers than those in the form of bars. Of a total 160 samples examined, 6 samples gave standard plate counts of over 40,000/ml and 14 samples gave coliform counts of over 10/ml.