• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.252-260
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• 2009

Whereas the numbers of childcare centers and kindergartens are increasing rapidly, systematic management to control the food safety of foodservice operation is not yet well established. Samples from 12 centers in Seoul and Gyeonggi Province were collected to assess the microbiological quality of 32 raw materials, 24 cooked foods, 76 food-contact surfaces (knives, cutting boards, dish towels and gloves), 17 employees' hands and 12 air-borne bacteria. The microbiological analyses were performed for aerobic plate counts (APC), Enterobacteriaceae, E. coli and 7 pathogens (B. cereus, C. jejuni, C. perfringens, L. monocytogenes, Salmonella spp., S. aureus, and V. parahaemolyticus). Among raw materials, E. coli ($1.39{\sim}2.08\;\log\;CFU/g$) were detected in 4 out of 6 meats and 7.46 log CFU/g of APC in tofu. High enterobacteriaceae levels of 4.23, 5.14 and 4.19 log CFU/g were found in cucumber salad, steamed spinach with seasonings and steamed bean sprout with seasonings, respectively. No pathogens were found in all samples except for C. perfringens detected from raw spinach and raw lotus root. Only APC and enterobacteriaceae were found in food-contact surfaces. Two of the 23 knives and three of the 24 kitchen boards showed over 500 CFU/$100\;cm^2$ of APC; also, APC levels (5.03 to 5.44 log CFU/g) were detected in 4 of the 12 dish towels. Only one glove showed Enterobacteriaceae (2.44 log CFU/glove) contamination. Enterobacteriaceae were found in 2 employees' hands ($2.37{\sim}4.44\;\log\;CFU$/hand) among the 16 employees. The contamination levels of air-borne bacteria were shown unacceptable in two (2.25 and 2.30 log CFU/petri-film/15 min) out of the 12 kitchen areas. These results suggest that the microbiological hazards in some foods and environments are not well controlled and thus a guideline should be provided to ensure the food safety in childcare center and kindergarten foodservice operations.

• Journal of dental hygiene science
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• v.14 no.4
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• pp.537-545
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• 2014

We conducted a study to access the effectiveness of glove and washing hands for the prevention of microbial contamination during the dental clinical practice. Microbial numbers at unwashed hands and gloves were $9.938{\time}10^3(CFU)/ml$, those at washed with soap were $9.44{\time}10^3CFU/ml$ And those at washed with a typical liquid soap including disinfectant, Dettol (Reckitt Benckiser, Slough, SL1 3UH, UK) were $6.58{\time}10^2CFU/ml$. In case of unwashed hand and hand washing with soap had similar microbial numbers and in case of hand washing with Dettol showed a rapid decrease of microbial number. Hand washing with Dettol was effective to prevent microbial contamination than hand washing with soap. Also microbial numbers in all case wearing gloves decreased. It showed effectiveness of gloves for prevention of microbial contamination. In addition to microbial numbers showed a tendency to increase from 3 hours on wearing gloves, the change of new gloves after 3 hours on wearing is necessary to minimize the danger of microbial contamination.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.430-440
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• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• 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.

• Korean Journal of Poultry Science
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• v.13 no.1
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• pp.41-48
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• 1986

In order to investigate the storage period of packed chicken meat in relation to the bacterial contamination of each processing part, a special grade poultry processing plant located at Dongdoochun-City, Gyeonggi-Do, was surveyed mainly in point of sanitary conditions. The results are summarized as follows. 1. processing room near reception and packing room next to shipping area showed the highest bacterial counts in air. 2. Equipments and instruments for slaughtering also showed a high degree of bacterial contamination even before the operation. This finding suggested that the possibility of the bacterial contamination of carcasses through equipments and instruments would be high, if the continuous sanitary control measures are not properly taken. 3. The bacterial count of scalding water was 3${\times}$10$\^$7/ for standard plate count and 4${\times}$10$\^$5/ for most probable number of coliform bacteria at 1 hour after the start of operation. These values were maintained until the completion of processing. 4. At the ending of chilling process, the bacterial counts of chilling water were 3.3 ${\times}$10$^4$ and 3.0${\times}$10$^3$for standard plate count, when the volume of water used per bird were 21 and 51, respectively. Bacterial contamination was further decreased about 10$\^$-3/-10$\^$-4/ times as the effective chlorine concentration in chilling water was maintained about 50 ppm. 5. An average standard plate count of the residual water In abdominal cavity of carcasses was 3.9${\times}$10$^4$immediate after chilling, however, it increased to 4.7${\times}$10$\^$7/ when the carcasses were packed and stored for 10 days at 4$^{\circ}C$. off-odour development was observed as the bacterial count was not less than 10$\^$6//$m\ell$ of the residual water of the packed carcasses. Data indicated that if the standard plate count of the residual water in abdominal cavity of carcasses was not less than l0$^4$immediate after chilling, the packed chicken meat would not be stored longer than 5 days at 4$^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.100-105
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• 2019

In this study, viable cells, coliforms and food poisoning bacteria were identified according to the pH levels of the coagulant and immersion liquid during each stage in the production of konjac, and storage stability was confirmed for 3 months. A considerable number of bacteria were found in the raw material, or powdered konjac (Amorphophallus konjac), as well as in the processing water. However, it has been shown that the plastic package were safe from microorganisms. Due to the high pH of the added coagulant [2.0% $Ca(OH)_2$], no contaminating bacteria were observed after konjac jelly formation. Coliforms were not detected any of the tested steps. During the molding process, the pH of konjac was adjusted to 9.5 ~ 12.5 at intervals of 0.5, and the number of bacteria was determined. As a result, no bacteria were detected in the alkaline range above pH 11.5. The pH of the immersion liquid was adjusted to 10.0 ~ 12.5, and after hardening, the konjac were stored at room temperature for 12 weeks. As a result, no bacteria, Escherichia coli or other food poisoning bacteria were detected at pH 11.5 or higher. Based on these results, it is expected that when the pH levels of the konjac and its immersion liquid are maintained at 11.5, it should be possible to keep the product for 3 months without additional sterilization process.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.599-604
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• 2017

The purpose of this study was to explore methods for efficient management of the quality and safety of simple processed agricultural products in Busan. We tested 258 samples of simple processed agricultural products for distribution of aerobic bacteria and coliforms, and identified food-borne pathogens. The average aerobic bacterial and coliforms counts were 7.1 and 4.1 log CFU/g in simple processed vegetables, 6.8 and 3.5 log CFU/g in dried vegetables, and 6.2 and 2.9 log CFU/g in simple processed fruits. Additionally Staphylococcus aureus, Salmonella spp., Campylobacter jejuni/coli and Listeria monocytogenes were not detected in any samples. However, Bacillus cereus, Clostridium perfringens and E. coli were detected in 41 samples (16.3%), 2 samples (0.8%), and 4 samples (1.6%), respectively. This analysis revealed that none of C. perfringens and E. coli isolates harbored pathogenic toxic genes. However, all of B. cereus isolates carried at least 1 toxin gene.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.64-64
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• 2003

대구 인공종묘 생산 기술 개발의 일환으로 수정란에 기생하여 폐사를 유발하는 세균 및 세균 감염 경로를 파악함으로써 수정란의 생존율과 부화율 향상을 위하여 본 실험을 실시하였다. 세균 감염 경로를 파악하기 위하여 난소와 정소 자체 세균 감염 여부를 조사하였다. 일반배지 (BHIA)와 비브리오 선택배지 (TCBS)를 사용하여 세균검사를 실시하였다. 난소의 세균 검사는 생식소 내부를 일부 절개한 후 멸균 roop를 찔러 세균을 검사하였고, 정소는 채정하기 전 복부를 절개하여 멸균 roop로서 적출하여 배지에 도말한 후 배양하였다. 수정란 내 세균 수는 수정란을 각각 20개씩 샘플하여 난 외부에 기생하는 세균을 제거하기 위하여 난소독제로 이용되고 있는 benzalkonium 0.1%로 1분간 소독한 후 멸균 생리식염수로 3회 세척하여 호모게나이즈하여 검사하였다. 호모게나이즈한 액 중 100${\mu}\ell$를 pipetting하여 일반배지(BHIA)에 도말하여 인큐베이터에서 배양하였다. 난소와 정소 내에서 세균이 검출됨에 따라 수정 시 세균 감염을 억제하기 위하여 자외선 살균해수와 일반해수를 수정액으로 사용하여 발생율을 비교 시험하였다. 수정 시간은 1분으로 동일하게 적용하였으며, 수정 용기는 멸균 처리된 일회용 100$m\ell$ 플라스틱 용기를 사용하였다. 수정 후 과다한 정자를 제거하기 위한 세란은 1$\ell$ 멸균 비이커에서 5회 30분 가량 실시하여 정자를 제거하였고 멸균 봉으로 저어주면서 수정란의 점착력을 제거하였다. 수정란은 100$\mu\textrm{m}$ 그물망으로 수정란 유실을 방지한 플라스틱 용기에 수용하여 유효수량 270$\ell$ FRP 수조에 수용하여 3$\ell$/min 환수하였고, 수온은 자연수온 1$^{\circ}C$로 유지하였다. 발생율은 만능투영기로 3회 측정하였다. 수정 후 세균과 기생충에 의한 수정란의 폐사를 억제하기 위하여 수정 직후, 수정 후 1일, 2일째 oxytetracycline과 iodine 처리에 따른 발생율 변화를 조사하였다. 발생율은 만능투영기로 조사하였고, 시험구별로 3회 측정하였다. 경과 일수별로 약제 처리는 약제 미처리 수정란 중 정상적인 발생이 이루어지고 있는 것을 선별하여 조사하였다. 약제 처리에 따른 배체 발생 단계는 수정 후 1일째는 상실기, 2일째는 포배기였다. 수정란 및 대구 자어에서 분리된 V. splendidus 에 의한 폐사를 예방하기 위해 in vivo에서 oxytetracycline 외 5종의 항생제를 대상으로 96well plate에서 최고 농도 250ppm부터 2 fold로 단계 희석하여 $25^{\circ}C$에서 48시간 배양하여 MIC를 조사하였다. 세균 감염경로 파악을 위하여 난소, 정소 및 정자에서 세균을 분리한 결과 일반배지 및 비브리오 선택배지에서 모두 균이 검출되었고, 균 동정 결과 터봇 자어에서 검출된 것으로 보고된(Gatesoupe et al., 1999) V. splendidus로 나타났다. 수정액과 정자 및 미수정란의 세균 분리 결과 일반배지에서 3$\times$10/ml ~ 7$\times$10/ml로 균이 검출되었다. 수정액을 일반해수와 자외선 살균 해수를 사용하여 발생율을 비교한 결과 수정 후 3일째 발생율은 자외선 살균해수 72.3%, 일반해수 52.7%였으며, 수정 후 7일째 40.9%와 25.1%로 자외선 살균해수가 유의적으로 높게 나타났다. 수정 후 경과 일수별로 oxytetracycline과 Iodine을 처리한 결과 수정 직후 처리한 시험구는 7일째 19.8%와 18.9%로 대조구 23.1%와 유의적인 차이가 없는 것으로 나타났다. 수정 후 1일째 처리한 시험구는 54.5%와 56.8%, 수정후 2일째 처리구는 47.9%와 50.6%로 두 시험구 모두 대조구와 수정 직후 처리구보다 유의적으로 높게 나타났다. 수정란 및 대구 자어에서 분리된 V. splendidus 에 의한 폐사를 예방하기 위해 in vivo에서 항생제 종류별 MIC 조사 결과 oxytetracycline이 0.48ppm으로 가장 효과가 높은 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.586-592
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• 2011

The storage quality of soybean sprouts washed with various electrolyzed waters was investigated. The washing solutions consisted of tap water (TW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). The number of bacteria on the soybean sprouts after 5 min of exposure to TW, SHEW, and SAEW resulted in >0.5, 2.0, and 2.0 log CFU/g reductions, respectively. At both $4^{\circ}C$ and $25^{\circ}C$, the number of bacteria, weight loss ratio, and b value rapidly increased, and pH and L value rapidly decreased in soybean sprouts washed with TW. Whereas, the number of bacteria, pH, weight loss ratio, and color slowly changed in the soybean sprouts washed with SHEW and SAEW. Consequently, these results indicate that washing with electrolyzed water is an effective means of maintaining the quality and enhancing the shelf-life of soybean sprouts; both SHEW and SAEW reduced bacterial growth without affecting the other properties of soybean sprouts during storage.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.237-242
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• 2003

Sequences of industrial microbial counts of foods shows irregular fluctuating patterns as adeinition of fluctuating microbial counts(FMC). Recently, it beame clear that the FMC was considered as having a lognormal distribution as a first order approximation. Application of lognormal distribution to the industrial microbial counts could produce useful information in practice. This study is intended to verift the application method of lognormal idstribution in FMC. The one year's records for microbial counts of frozen dumplings from two companies were obtained, and the statistical analysis was carried out to estimate the frequencies of future events where counts exceeding selected levels and to compare the sanitation level of the two companies. The results showed that this spplication method enable translation of irregular recourds of microbial counts into an useful information such as te actual probalities of outburst of a given level and the quantitative predictions of potential hazards in the processing.