• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.483-487
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• 2018

The objective of this study was to examine the natural origin of propionic acid in rice cakes by investigating the growth characteristics of the microflora and their production of propionic acid in the Joraengyi rice cake during storage period. The experiment was done in two stages within a period of three month: the rice cake fresh and contaminated with cocktail propionibacterium. The propionic acid production was analyzed according to the storage time and temperature by GC-FID (Gas chromatograph with flame ionization detector). During the storage of the fresh Joraengyi rice cake without alcohol at $30^{\circ}C$, about 95 mg/L of propionic acid was detected in 1st week, 330 mg/L in 4th week, 850 mg/L in 6th week, 970 mg/L in 8th week, and 1,040 mg/L in 12th week. During the storage of the Joraengyi rice cake which was contaminated with cocktail propionibacterium at $30^{\circ}C$, about 100 mg/L was detected from the rice cake with alcohol in the 1st week, 270 mg/L in 2nd week, about 470 mg/L in 4th week, and 660 mg/L in 8th week. This study demonstratesd the natural production of propionic acid during storage of the Joraengyi rice cake. To prevent the production, it is necessary to thoroughly manage hygiene and store it at refrigerated temperature or below $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.621-628
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• 2018

We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and $35^{\circ}C$). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be $2.77{\times}10^{-16}$ per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• Journal of Navigation and Port Research
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• v.44 no.6
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• pp.524-533
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• 2020

The free-trade-zone system has been implemented in industrial-complex-type free-trade zones with a focus on the manufacturing industry since 1970, and was intended to attract foreign investment and increase trade by providing benefits such as tax reduction and deregulation to tenant companies. However, foreign investment in these industrial-complex-type free trade zones has decreased significantly. On the other hand, port-type free-trade zones have great potential to attract foreign investment for development due to the increase in port traffic. The developmental trends in the free-trade-zone system have been studied primarily in the manufacturing industry, and those studies must be extended. In this paper, the role and operation of free-trade zones are examined and problems highlighted. We analyzed a business model specialized in port-type free-trade zones to identify problems, propose measures to improve the system for re-exporting domestic goods to the customs area for storage, and upgrade overall operations. The effects of our measures were analyzed by simple simulation. These proposed improvements in the operation of port-type free-trade zones will help attract foreign companies to these international logistics hubs and global delivery centers.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.102-108
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• 2024

This study was performed to establish the epidemiological features of a food poisoning outbreak that occurred in the cafeteria of a company in Chungcheongnam-do Province, Korea, in October 2020, and to recommend measures to prevent similar outbreaks. Twenty-one patients with acute gastroenteritis, three food handlers, seven cooking utensils, and 12 preserved food samples were subjected to viral and bacterial analyses based on procedures described in the "Manual for Detection of Foodborne Pathogens at Outbreaks". Among 135 individuals who had been served the meals, 21 (15.6%) showed symptoms of nausea and vomiting within an hour of consuming the food. Bacillus cereus were isolated from 11 (52.4%) of the 21 patients, one food service employee, one item of cooking ware, and 12 preserved food samples. In addition, we confirmed the toxin genes CER, nheA, and entFM from the isolated B. cereus strains. Pulsed-field gel electrophoresis results indicated that all of the isolated B. cereus strains were closely related, with the exception of strains obtained from one patient and one sample of preserved food. These findings provide evidence to indicate that the isolated B. cereus originated from preserved foods and an unhygienic eating environment. This outbreak highlights that the provision of food in non-commercial food systems must be thoroughly managed. In addition, it emphasizes the necessity for the correct and timely identification of causal pathogens for tracing the cause of food poisoning outbreaks, and the need to preserve food under appropriate conditions. To prevent similar cases of food poisoning, it is necessary to investigate cases based on an epidemiological approach and share the findings.

• Journal of Dairy Science and Biotechnology
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• v.42 no.2
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• pp.64-76
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• 2024

This study analyzed the physicochemical properties and rheology of frozen condensed skim milk during thawing at 5 room temperature (20℃). The viscosity of the condensed milk was 80 cps (21.5℃) immediately after manufacture, and this value was decreased to 0 cps (21. 5℃) during storage at day 7. The particle sizes of the condensed skim milk were 0.128 mm just after manufacture, and 0.522 and 0.818 mm at days 3 and 5 of thawing at 20℃, respectively. Condensed skim milk with no temperature abuse had lower acidity than those stored at room temperature on the 3rd and 7th days. Additionally, a sandy texture was observed as the thawing period increased. Based on the comprehensive results of this study, when frozen condensed skim milk is added to a product as a raw material, the longer the thawing period at room temperature, the longer the ice crystals inside melt and become water drips. Quality defects, such as weight loss, decreased pH, protein denaturation, and texture deterioration, are expected to occur.

• Journal of fish pathology
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• v.28 no.2
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• pp.63-69
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• 2015

The biological characteristics of Bacillus sp.CPB-St as a probiotic strain to control fish streptococcosis was determined. Based on 16S rRNA sequencing, Bacillus sp.CPB-St was identified as Bacillus pumilus and named B. pumilus CPB-St (Abbreviated as CPB-St). Growth inhibitory activity of CPB-St against Streptococcus spp. was examined at three different incubation temperatures ($20^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$) and three culture media (NA, TSA, and BHIA) based on the diameter of inhibition zone. Its activity (inhibition zone of 11~29 mm) at $20^{\circ}C$ was higher than that (12~21 mm) at $30^{\circ}C$. Its activity (29 mm) in NA media was the same as that (29 mm) in TSA media. However, it was higher than that (22 mm) in BHIA media. The inhibitory activity of CPB-St against Streptococcus spp. was high at pH7. However, its activity was the same at salinity of 0.5% to 3%. CPB-St showed maximum growth after incubation at $25^{\circ}C$ for 48 h. To use CPB-St as probiotics, settlement studies in fish intestine and its efficacy through feeding are needed. CPB-St was highly resistant to gastric juice at pH4 and flounder's bile salt as well as deoxycholic acid at $300{\mu}g/ml$. CPB-St showed optimal viability in 1% NaCl. It showed similar growth in 0% to 7% NaCl. CPB-St could tolerate $-20^{\circ}C$ and $-70^{\circ}C$ for 45 min. There was no difference in the growth of the strain between room temperature and $4^{\circ}C$. Fish diet supplemented with CPB-St could be stored at low temperature without cell loss. Therefore, CPB-St might be used as probiotics to control streptococcosis of fish.

• Journal of the korean academy of Pediatric Dentistry
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• v.27 no.1
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• pp.54-61
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• 2000

Amalgam, though a widely used dental material, does not bond to the tooth substrate Therefore, retentive preparation of the cavity is necessary. Such amalgam restorations, until corrosion products form and plug the margin, will show significant marginal leakage. Unless this is prevented early on, saliva and bacteria may enter the cavity causing postoperative hypersensitivity, dissolution and collapse of the restoration, discoloration of the margin and secondary caries, leading to shortened life-span of the restoration and pulpal pathosis. Recently, a method of restoration has been introduced whereby tooth material can be preserved, cavity margin can be sealed and preventive treatment of pit and fissure can be administered while retaining all the advantages of conventional amalgam restorations. Such sealed amalgams involve removing the carious lesion without extending the cavity for prevention and using pit and fissure sealants to seal cavity margins and pit and fissures to reduce microleakage. In this study, finishing of the amalgam and sealant application were performed after different intervals following of amalgam restoration to compare the microleakage of sealed and conventional amalgam restorations. Thirty bicuspids were prepared with Class V cavity preparations on the buccal and lingual surfaces. After amalgam placement, they were divided into the following groups and treated accordingly. Group 1 : Polishing after 24 hours Group 2 : Immediate sealant application without polishing Group 3 : No polishing, but sealant applied after thermocycling 500 times After treatment, the samples were thermocycled 500 times between $5^{\circ}C$ and $55^{\circ}C$ with a dwell time of 30 seconds. After thermocycling, the samples were dipped into 1% methylene blue kept in a $37^{\circ}C$ incubator at 100% humidity for 24 hours. The teeth were then embedded in resin and cut bucco-lingually along the tooth axis and observed with a stereomicroscope to determine the degree of microleakage, The following results were obtained : 1. Group 2 showed the least microleakeage, while group 1 showed the greatest. 2. Group 1 showed significantly greater microleakage compared to group 2 (p<0.05). However, no significant differences were found between group 1 and 3(p>0.05). No significant differences in microleakage were also found between cup 2 and 3(p<0.05).

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.109-115
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• 2007

This study was carried out to determine occurrence and damage of golden apple snail, Pomacea canaliculata on water seeding area in Jeonnam province. The density of golden apple snail maintained hlgh until October 2003, but quickly decreased from November. They overwintered only in a portion of the water canals but could not find in dried paddy field. They reproduced from May and June in the canal water and paddy field, respectively. Feeding time of golden apple snail on rice seedlings was 235.2 seconds, feeding length of that was 8.4cm. When golden apple snail fed rice seedlings, the stem remain only 2.5cm from areal part which could not recover. The more density of golden apple snail, the fester feeding rate. Density and number of eggs laid of golden apple snail after overwintering was higher on bank around of paddy field than on middle of that. The percent of shell size after over wintering was higher in small (below 25mm) than big (over 36mm). But in case of Boseong area, the slze was reverse because the soil has soft mud. The survival rate of overwintering golden apple snail was lower than that of breeding. They did not move when the temperature changed rapidly, but the temperature increased they start to move. They dead almost below $-3^{\circ}C$. The damage of rice by golden apple snail in the direct water seeding was 20%. In machine transplanting, rice damaged only fore-end of leaf and recovered subsequently. When golden apple snail release in direct water seeding field, the percent of damage was 5.6% in immediately release plot. The later release, the lower damage.

• Journal of Animal Environmental Science
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• v.14 no.3
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• pp.201-210
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• 2008

Farmers directly spread the livestock manure compost on their arable land as an organic fertilizer. However, there are some difficult problems to solve. first, we are unsure of whether the livestock manure compost can meet the nutritional demand of plant. Second, application of the current powered livestock manure compost to crop land is very difficult work due to heavy weight of compost and its powdered shape. For this reason, this study was carried out to develope high quality pelletized livestock manure compost. In pelletizing process with composted manure, the optimal water content for pelletizing was around 30$\sim$40%. When rice bran was mixed with 5% as a bonding agent on volume basis, the pelletizing effect was remarkably improved. On a dry matter basis, the contents of N and P of manure compost were 1.31%, and 0.58%, respectively. After pelletizing, the contents of compost pelleted were 1.37% and 0.54%, respectively. The same parameters of pelletized compost made by screw type Instrument were 1.37% and 0.53%, respectively. The other hand, N and P content of pelletized compost made by pellet mill type instrument were 1.06% and 0.18%, respectively.