• Title/Summary/Keyword: Coliform group

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The Environmental Factors and Coliform Group in Suyeong Bay : 1. The environmental factors and coliform group during summer in Suyeong bay (수영만의 수질환경과 대장균 1. 하계의 수질환경과 대장균에 관하여)

  • Lee, Won-Jae;Park, Young-Tae;Kim, Mu-Chan;Seong, Hee-Kyung
    • Journal of fish pathology
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    • v.4 no.1
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    • pp.15-21
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    • 1991
  • The environmental factors and the distribution of coliform group were investigated in Suyeong bay on the summer, 1989. The ranges of environmental factors were as follows : Dissolved oxygen $0.54{\sim}6.82m{\ell}/{\ell}$, COD(Chemical Oxygen Demand) 0.28~9.84ppm, Salinity 14.7~33.5%, Nitrite $0.13{\sim}20.49{\mu}g-at/{\ell}$, Nitrate $0.89{\sim}62.77{\mu}g-at/{\ell}$, Ammonia $3.81{\sim}246.98{\mu}g-at/{\ell}$, Silicate $6.12{\sim}177.5{\mu}g-at/{\ell}$. The coliform group ranged $10^4{\sim}10^5/100m\ell$ in the mouth and it was decreased in the open sea. Among the composition of coliform group, E. coli I type was dominent at distance area. The correlation between coliform group and ammonia was r=0.629. There were negative correlation between salinity, dissolved oxygen and coliform group during study period.

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STUDIES ON SANITARY QUALITY OF JARHI-DOM CHROMIS NOTATUS (자리돔의 식품위생학적 연구)

  • AHN Cheol-Woo;HWANG Yun-Hi
    • 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.

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A Study on the Disinfection of Coliform Group in the Effluent of Sewage Plant by High Voltage Electric Field Treatment (고전압 전기장을 이용한 하수처리장 방류수 중의 대장균군 소독에 관한 연구)

  • Lee, Min-Gyu;Chung, Geun-Sik;Kam, Sang-Kyu
    • Journal of Environmental Science International
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    • v.17 no.7
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    • pp.817-826
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    • 2008
  • Using high voltage electric fields induced by high voltage AC (10-12 kV/cm, 20 kHz) and pulsed (20-30 kV/cm, 40 Hz) electric field generator as a semipermanent and environment-friendly disinfecting apparatus, the disinfection effect of coliform group in the effluent of sewage plant was investigated. The effects of electric field strength, treatment time, discharge area of a discharge tube, water quality factors (electric conductivity, pH and SS) on its death rate were examined. The death rate of coliform group was increased with increasing electric field strength and treatment time. For AC and pulsed electric field generator, the critical electric field strength was 6 kV/cm and 2 kV/cm, respectively, and the critical treatment time was 5 min and 2 min, respectively, regardless of electric field strength. Comparing the death rate of coliform group by AC and pulsed electric fields used in this study, its death rate was higher for the latter than the former, but did not increase linearly with increasing electric field strength. The results obtained for the effects of discharge area, electric conductivity, pH and SS on the death rate of coliform group using AC electric field (12 kV/cm, 20 kHz) were as follows: its death rate showed the trend to increase linearly with increasing discharge area; for the effect of electric conductivity, its death rate was increased with increasing electric conductivity, regardless of ionic species, increased with increasing cationic valency, but was similar between the same cationic valency; the pH $5{\sim}9$ used in this study did not affect its death rate; its death rate was decreased with increasing SS concentration.

Effect of Microbial Control on Alfalfa Sprout Vegetable by Depending on Sanitization Method in Kindergarten Foodservice (유치원 급식으로 이용되는 알팔파 새싹채소의 소독방법에 따른 미생물제어 효과)

  • Woo, Suhee
    • Journal of The Korean Society of Integrative Medicine
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    • v.4 no.4
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    • pp.109-117
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    • 2016
  • Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC). Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit. Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.

Studies on the Microbiological Distribution for Fish Products (어육 연제품의 미생물 분포에 관한 조사)

  • 문조종;안장수;곽인신;박윤수;양화영
    • Journal of environmental and Sanitary engineering
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    • v.5 no.2
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    • pp.53-62
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    • 1990
  • There has been considerable organisms the most indicative of the sanitary quality of food products. Of the suggested indices of sanitary quality of foods are coliform organism and SPC. In addition to the usual index organisms on fish products it is also necessary to determining the sanitary quality The authors have tested with 282 fish products (spring : 39, summer : 109, autumn : 112, winter . 22) 1. The range of microbial organism in fish products are as follows Spring : SPC is $13{\times}10^3\; to\; 50{\times}10^8/g$, coliform group is $16{\times}10^2\; to\; 48{\times}10^8/g$ and 2. coli is 50 to $22{\times}10^4/100g$. Summer : SPC is 70 to$64{\times}10^9/g$. coliform group is 25 to $26{\times}10^8/g$ and E. coli is 20 to $22{\times}10^4/100g$. Autumn : SPC is $10{\times}10^3\; to\; 46{\times}10^8/g$, coliform group is 200 to $20{\times}10^5/g$ and E. coli is 20 to $22{\times}10^4/100g$. Winter : SPC is $30{\times}10^3\; to\;30{\times}10^8/g$. coliform group is $21{\times}10^2\;to\;16{\times}10^3/g$ and E. coli is 20 to 790/100g. Salmonella and Staphylococcus species were not in 282 fish products.

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A Study on Ingredient and Bacterial Contamination of Bean Curd on the Market (市販豆腐 成分 및 細菌汚染에 관한 硏究)

  • Hong, Ki-Wha
    • Journal of Environmental Health Sciences
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    • v.9 no.2
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    • pp.1-10
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    • 1983
  • The purpose of this study was to analyze general ingredient of bean cured on the market and to examine its exposure to bacterial contamination. For this study, 17 samples (each 9 samples for general bean curd, soft bean curd, and uncurdled bean curd) were randomly collected from nine areas in Seoul from the beginning of April, 1983 to the beginning of June, 1983. The result of ingredient analysis of moisture, ash, and protein of bean curd was compared with the standard set by the Ministry of Health & Social Affairs. In order to find out exposure of bean curd on the market to bacterial contamination, total biological bacteria and coliform group were examined. Experimental results were shown as follows 1) Results of ingredient analysis of moisture, ash, and protein of general bean curd showed that total samples in both moisture and protein met the standard set by the Ministry of Health & Social Affairs but 44.4% of the samples in ash was below the above standard, indicating average 82.0%, 0.9% and 9.6% in moisture, ash, and protein order. 2) Experimental results of moisture, ash, and protein of soft bean curd demonstrated 90.2%, 0.5% and 4.3% respectively total samples in both moisture and protein satisfied the self-criteria set by the Soft Food Co-operative Association of Seoul City but 11.1% of the samples in ash didn't meet the self-criteria. 3) Total samples of uncurdled bean curd satisfied the self-criteria set by the above association, indicating average 92.0%, 0.4%, and 3.5% in moisture, ash, and protein order. 4) Total biological bacteria and coliform group detected in general bean curd showed that more than 10$^5$/g in total biological bacteria accounted for 88.8% of the samples and that 10$^4$/g or more in coliform group accounted for 77.7% of the samples. The result proves that general bean curd has been exposured to a severe bacterial contamination. 5) Result of total biological bacteria and coliform group detected in such packed bean curd as uncurdled bean curd and soft bean curd showed that 61.6% of the samples exceeded 10$^6$/g in total biological bacteria and 27.7% of the samples exceeded 10$^3$/g in coliform group. 6) According to the change with time and temperatures in total biological bacteria and coliform group of general bean curd, general bean curd began to decay around 72 hours at 4$\circ$C and around 48 hours at 23$\circ$C and around 24 hours at 37$\circ$C and, at that time, total biological bacteria approached 10$^6$/g while coliform group did 10$^6$/g. The result indicates that temperature has a great effect on bacteria counts and decay.

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Change of General Bacteria and Coliform Group in Drinking Water according to Storage Condition (음용수의 저장에 따른 일반세균과 대장균군의 변화)

  • 양지영;김병철;이재우
    • Journal of Food Hygiene and Safety
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    • v.14 no.4
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    • pp.433-435
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    • 1999
  • The number of viable microorganism in drinking water was monitored according to storage temperature and storage period. The number of general bacteria in underground water was 10$^2$~10$^{5}$ CFU/ml and that of coliform group was decreased after 7days. The number of general bacteria in bottle water was increased until 7days but decreased after that day. Coliform group in bottle water were detected only 1 sample. The number of general bacteria in purified water was 10$^3$~10$^4$CFU/ml and 10$^2$~10$^4$CFU/m1 at 8$^{\circ}C$ and $25^{\circ}C$, respectively. Coliform group were not detected in purified water.

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The Environmental Factors and Coliform Group in Suyeong Bay 2. The environmental factors and coliform group during winter in Suyeong bay (수영만의 수질환경과 대장균 2. 동계의 수질환경과 대장균에 관하여)

  • Lee, Won-Jae;Park, Young-Tae;Kang, Won-Bae;Lim, Wol-Ae;Lee, Jeong-Hwa
    • Journal of fish pathology
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    • v.4 no.1
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    • pp.23-30
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    • 1991
  • This paper deals with the distribution of coliform group bacteria and the environmental factors in Suyeong Bay from November 1990 to February 1991. The ranges of environmental factors were as follows : Salinity 16.84~34.93%, Dissolved Oxygen $0.58{\sim}6.79m{\ell}/{\ell}$, COD 0.48~5.06 ppm, Nitrite $0.42{\sim}18.82{\mu}g-at/{\ell}$, Nitrate $0.50{\sim}53.23{\mu}g-at/{\ell}$, Ammonia $3.73{\sim}56.16{\mu}g-at/{\ell}$, Silicate $5.18{\sim}147.29{\mu}g-at/{\ell}$. The coliform group and fecal coliform group ranged $1.1{\times}10^2{\sim}2.4{\times}10^5/100m{\ell}$, $1.7{\times}10{\sim}3.5{\times}10^4/100m{\ell}$ each other. The ratio of TC/FC was 1.73~58.49 during study periods. Among the composition of coliform group, E. coli was dominent(64.4%), which was appeared all studying stations. E. coli I type was accounted for 97.4% in the E. coli.

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BACTERIOLOGICAL STUDIES ON MARKET SEA FOODS 2. Sanitary Indicative Bacteria in Slices of Raw Fish (시판 수산식품에 대한 세균학적 연구 2. 생선회의 위생지표 세균에 관하여)

  • CHANG Dong-Suck;CHOE Wi-Kyung
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.6 no.3_4
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    • pp.92-96
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    • 1973
  • This examination was carried out to evaluate the sanitary quality of slices of raw fish being served in the restaurants. Twenty five kinds of slices of raw fish collected from various restaurants in Busan Korea were examined during the period from March to May in 1971. As the evaluation factors of sanitary quality, the contents of sanitary indicative bacteria such as coliform group, fecal coliform, feral streptococci and enterococci and plate counts were determined. The results obtained are as in below: 1. The numbers of fecal streptococci and enterococci MPN were much greater than those of coliform group and fecal coliform. 2. The median value of coliform group MPN was 3,300 per 100 grams of the sample examined and those of enterococci was 5,400. The median value of plate counts was $1.8\times10^5$ per gram. 3. Fifty-two percent of the samples examined were exceeded fecal coliform MPN 930 per 100 grams. 4. As a sanitary indicative bacteria fecal coliform MPN was more reasonable than enterococci 5. The grade of restaurants was not correlated with the bacterial quality of the foods served. 6. No correlation between the numbers of sanitary indicative bacteria ana plate counts was observed.

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A Study on the Coliform Contamination of Sea Water at Bathing Places in Korea (해수용역의 대양균오염에 대한 조사연구)

  • 노병의;정문식
    • Journal of Environmental Health Sciences
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    • v.1 no.1
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    • pp.1-4
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    • 1974
  • A study was carried out to find out the biological contamination of beaches in Korea from May 16, to June 2, 1972. Turbidity was measured and coliform groups were examined by membrane filter method as well as general sanitary condition of beaches. Main findings were as follows: 1. The average coliform group count was 5.0 per 100 ml of tested water, and the range of coliform. group count was 0~120 out of 8 beaches, Chungmun beach was found to be the least contaminated while Daechun was the most contaminated (23. 3/100 ml), however, those beaches surveyed. were satisfactory as far as bacteriological contaminations were concerned. 2. The average coliform group count of water samples from rising tides was 2.8/100 ml. The range of coliform count from rising tide was 0~26/100 ml, and those from receding were 1~120/100 ml. 3. The average turbidity of the water in Korean western beaches was 5.0 ppm, while that of Chejudo was 2.0 ppm. of 8 beaches surveyed, the turbidity of Daechon beach was the highest (7.0 ppm). 4. Out of 8 beaches surveyed shower facilities existed at only 4 beaches (50%), however the drainages of showers and bath rooms were not sanitarily adequate.

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