• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.49-54
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• 2004

The prevention of infectious disease from contaminated foods is very important in public health. Quantitative microbial risk assessment has been used in advance countries to achieve the safety of public health against hazardous microbial causing contaminated foods. This study was conducted to estimate maximum edible time without producing enterotoxin from Staphylococcus aureus in Kimbap selling at different domestic store using Food MicroModel and monitoring data and to compute maximum edible time by temperature with 99th percentile safety probability based on only restaurant data. For estimating maximum edible time, model operation conditions like reaching time at 2 ${\times}$ 10$^{7}$ , which enterotoxin was known as producing point from S. aureus, temperature of 28∼3$0^{\circ}C$, pH 5.2, NaCl 0.22%, aw(water activity) 0.99, and intaking one serving size of 171g in Kimbap were considered. Estimated maximum edible times by regarding outdoor temperature in summer were 3.9∼4.6 hrs in restaurant, 6.7∼7.9 hrs in department store and 7.4∼8.7 hrs in convenient store. Based on restaurant data, estimated maximum edible times with 99th percentile safety probability by temperature were 1.9 hrs in 3$0^{\circ}C$ and 17.7 hrs in 15$^{\circ}C$.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.22 no.4
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• pp.14-34
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• 2023

The purpose of this study was to calculate the appropriate yellow-signal time for intersections, to find out the relationship between the approach speed and intersection width when calculating the time, and to secure safety by minimizing conflicts and dilemma sections in intersections that change according to the signal operation. For this purpose, 6,824 data points from 5 intersections were collected and analyzed. The main results of the study are as follows. First, the approach speed of individual vehicles in different lanes was analyzed, and the width of an intersection was defined by considering the conflict in each direction. Second, we developed a multiple regression model based on the approach speed and conflict points, which compensated for the problems of an existing formula. Third, a standard table is presented for applying the appropriate yellow-signal time according to the approach speed and intersection width based on a development formula. A method is also presented to determine the safety of the length of the dilemma according to the change in the yellow-light time by presenting a calculation table that can cross-analyze the yellow-signal time and a dilemma section using the relationship.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.89-94
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• 1973

Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed. Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at $75^{\circ}C$, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at low temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.

• Microbiology and Biotechnology Letters
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• v.30 no.2
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• pp.111-115
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• 2002

To produce yellow pigment selectively, mutants were induced from Monascus anka Nakazawa et Sato IFO 4478 (KCCM 11832 strain), and their characteristics were evaluated. Five kinds of auxotrophic mutants which required amino acids for growth and pigmentation, were isolated through a series of mutagenic treatments. Especially, asparagine auxotroph Y7 produced high ratio of yellow pigment. This mutant showed all the morphological characteristics of Monascuceae but the shape of colony and the diameter of conidia. Mutant Y7 was propagated by sexual reproduction more often than asexual reproduction, which could be effective in production of pigments. Yellow pigment produced extracellularly by the mutant Y7 was more soluble in polar solvents such as ethanol and water than in nonpolar solvents. Its productivity of yellow pigment was 2.2 times higher in the mutant Y7 than in parents. In addition, its yellow pigment showed characteristics of maximum absorption at 373 nm. Moreover, the hue of pigment produced by the mutant Y7 was bright yellow, and it was stable through the subculture over 10 generations.

• Food Science and Preservation
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• v.13 no.2
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• pp.192-197
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• 2006

The optimum cultural conditions for production of yellow pigment by Monascus purpureus MMK2 were investigated in liquid culture. Monascus purpureus MMK2 was shown to give the maximum production of yellow pigment in the medium containing of 3.0% wheat flour, 0.15% $NaNO_3$, 0.25% $Na_2HPO_4\;12H_2O\;and\;0.15%\;MgSO_4\;7H_2O$. The optimal culture conditions for temperature and initial pH were $30^{\circ}C$ and 6.5, respectively. The yellow pigment production reached a maximum level at the 7th day of cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.655-660
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• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.97-105
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• 1994

To investigate the characteristic and the cause of the yellow water zones in the estuary of keum River, physico-chemical measurement and analyses were made on seawater samples collected from 18 stations in May, July, august, October in 1992, and February in 1993 respectively. The yellow water zones were recorded as grade 9 on the forel water color meter and appeared consistently at the stations 1, 2, 3, 4, 5, 7, 8, 9, 13, 14, 15 and 17 through out the year. The organically polluted matter gradually increased in the study area. The nutrient concentrations of inner waters of water zones were higher than that of the surrounding waters and were over red tide criteria levels. But abnormal aggregation of phytoplanktons could not occur because of lack of light and high current velocity. In Conclusion, this yellowish colored water zone was caused not by abnormal aggregation of phytoplanktons but by inorganic matters such as sand or soil particles, $85\%$ of which consisted of suspended solids.

• Journal of the Korean Society of Radiology
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• v.82 no.2
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• pp.475-480
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• 2021

Xanthogranulomatous pyelonephritis (XGP) is a rare type of chronic bacterial nephritis, which rarely involves the invasion of adjacent organs or the formation of fistulas due to tissue-destructive granulomatous reactions. Although the invasions of various adjacent organs have been reported in several cases of XGP, MRI data on their features are limited. MRI has a better soft-tissue resolution than CT. Thus, it can identify the extent of extrarenal involvement in advanced XGP, and the findings can be used in treatment planning. Herein, we report a rare case of XGP with nephropleural fistula formation diagnosed using CT and MRI.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.366-369
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• 2011

In this study, the contamination levels of total aerobic bacteria, E. coli, total coliform and S. aureus of seasoned dried fishes (SDF) in Korea were investigated. A total of 81 SDF samples were purchased randomly from 28 stores. Contamination range of total aerobic bacteria, total coliform and S. aureus were 150~1,700,000, 10~31,000 and 10~220 CFU/g, respectively. E. coli was detected in only one samples in the qualitative test. We have analyzed quantitatively Staphylococcal enterotoxins (SE-type A, C and D) produced by S. aureus contaminated in SDF using a TECRA kit and standard curve. The curve equation was Y = 0.1499 * X + 0.1183 and maximum amount of SEs in SDF was 0.71 ng/ml. Reduction speed of S. aureus in SDF stored at $37^{\circ}C$ was the highest among the samples stored for 8 days at different temperature of 7, 18 and $37^{\circ}C$. On the basis of the results, SDF in Korea can be contaminated by a variety of pathogenic bacteria. Therefore, precautionary measures are necessary for consumer protection, including the improvement of sanitary conditions in the processing plants in Korea.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.194-198
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• 2007

Yield and ginsenoside contents of ginseng (Panax ginseng C. A. Meyer) is affected by light intensity and quality, and the color and the thickness of PE shading net when PE net is utilized for shading material. This study was carried out to investigate the effect of light quality on root yield and ginsenoside contents off-year-old ginseng by using polyethylene shading net with each blue and yellow color, Spectral irradiance under blue and yellow shading net showed the peak at 498 nm and 606 nm, respectively, which made distinct difference in light quality. Heat injury ratio of blue shading net was increased distinctly more than that of yellow shading net in summer season because of higher transmitted quantum (23%)and air temperature (0.3 $^{\circ}$C) in blue shading net than those of yellow shading net. Chlorophyll content and leaf area under yellow shading net were higher than those of blue shading net, and its heat injury ratio was lower than those of blue. These effects may led to 48% higher increase of root yield under yellow shading net than that under blue shading net. The content of total ginsenoside in taproot was not significantly differed between blue and yellow shading net, while the content in lateral and fine root was significantly increased in blue shading net compared to yellow shading net. PDM ratio of blue shading net showed more significant increase in lateral root than that of yellow shading net. All of Rb$_1$/Rg$_1$ ratio in three parts of root under blue shading net was higher than that of yellow shading net, but there were no significant increase in the ratio of lateral root.