• 한국동물위생학회지
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• 제45권1호
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• pp.39-45
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• 2022

The total bacteria count is significantly important factor for hygienic quality in raw milk. BactoScan FM^TM and BactoCount IBC^TM are the automated instruments for the determination of the total bacterial count in raw milk. They have been used after calibration by standard plate count (SPC) method in South Korea since 2000. It is necessary to re-evaluate for total bacterial counter according to the improvement of milk quality and the change of milk quality grade. Therefore, this study was evaluated the conversion mode of the two machines by SPC method. We collected 921 bulk-tank milk samples throughout the concentration range of 1,000~1,000,000 CFU/mL from June 2020 to October 2021. As a result, when compared by the SPC value, there was a slight difference in total bacterial count in BactoScan below 10,000 CFU/mL and above 200,000 CFU/mL and in BactoCount above 100,000 CFU/mL, respectively. Therefore, the conversion factor for BactoScan and the conversion equation for BactoCount were newly adjusted based on SPC value, and then the correlation coefficients (R²) was 0.85 or higher. In addition, the correlation (R²) between BactoScan and BactoCount was 0.91, which means the results were high positive correlation. These results are expected to contribute to improving the accuracy of the automated instruments for determining of total bacterial count in raw milk.

• 한국환경보건학회지
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• 제13권2호
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• pp.65-74
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• 1987

This study was carried out to investigate the bacterial contamination of retailed beef and pork in Seoul area. For this study 44 samples were collected at butcheries and department stores from March to April, 1987 and were examined on the following items. 1. Comparison of bacterial contamination between butcheries and department stores. 2. Degree of bacterial enumeration by repair method of injured microorganisms in the frozen beef and pork. 3. Degree of bacterial contamination in the frozen beef and pork. As the result of this study, the following conclusions were obtained. 1. Difference of bacterial contamination between butcheries and department stores was not significant. 2. Enumeration of total bacterial count by solid repair procedure resulted in about 1.5-fold increase in beef and about 1.8-fold increase in port. 3. Enumeration of total coliform count by liquid repair procedure resulted in about 32.1-fold increase in beef and about 12.0-fold in pork. 4. Salmonella species were not detected, but Staphylococcus species were detected 8 cases (18.2%) in beef, 7 cases (15.9%) in pork. 5. In total bacterial count, all beef samples were lower than 10$^6$/g, but 2 pork samples were higher than 10$^6$/g. 6. The ratio of total coliform count to total bacterial count was 0.07 in beef, 0.05 in pork by standard method and 0.48 in beef, 0.25 in pork by repair method.

• 한국동물위생학회지
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• 제43권3호
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• pp.147-154
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• 2020

Standard samples were prepared for this study, and applied for BactoScan^TM and BactoCount^TM in order for quality control evaluation for total bacterial count in raw milk. Accordingly, the preparation of two lots of standard samples for quality control were lyophilized, which contain Lactobacillus lactis. The standard samples were prepared into three different levels of bacterial counts, those were Low 30,000~40,000, Medium 70,000~90,000, High 150,000~220,000 CFU/mL, respectively. Then, the proficiency tests were performed in total 19 laboratories for measuring total bacterial counts. The total bacterial counts in the standard samples showed 37~42, 82~105, 214~240 CFU/mL in the first lot, and it showed 30~36, 67~75, 131~163 CFU/mL in the second lot in low, medium and high levels, respectively. Based on these results, the absolute values of z-scores of six standard samples in 18 laboratories were ≤2, which means the samples are satisfactory. However, z-score in one laboratory was ≤3, which means the sample is questionable. Using two standard samples, the correlation between BactoScan^TM and BactoCount^TM was 0.9982, which means the results of total bacterial count measurement of both equipment were equivalent. Therefore, the standard samples manufactured in this study for quality control of total bacterial count using BactoScan^TM and BactoCount^TM in the raw milk could be applied to proficiency tests.

• Neonatal Medicine
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• 제24권1호
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• pp.26-31
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• 2017

Purpose: To identify the factors associated with differential diagnosis of neonatal bacterial meningitis at the earliest opportunities possible and to evaluate the value of the bacterial meningitis score especially in neonates. Methods: We conducted a single-center, retrospective study of neonates diagnosed meningitis at our hospital between January 2000 and March 2014. We compared the general characteristics, clinical manifestations, laboratory findings, bacterial meningitis scores between the bacterial group and the aseptic group. Results: Bacterial meningitis differs significantly from aseptic meningitis in platelet count, the cerebrospinal fluid polymorphonuclear leukocyte count, and the serum protein including also the albumin (P<0.05). Except two infants, the bacterial meningitis score over 2 accurately predict bacterial meningitis in the other 11 infants. Conclusion: The bacterial meningitis score appears highly useful to identify neonatal infants with bacterial meningitis. However, its diagnostic and prognostic value is just 'adjunctive', because low score cannot rule out bacterial meningitis.

• 한국환경보건학회지
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• 제12권2호
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• pp.39-48
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• 1986

This study was carried out to investigate the bacterial contamination of Ice Tea sold on the l street in Seoul area. For this, study 81 samples were collected on the street from July to September, 1985 and were examined on the following items. 1. Degree of bacterial contamination. 2. The relation of the occurrence of fecal coliform and salmonella. 3. The change of bacterial contamination in Ice Tea against temperature. As the results of this study, the following conclusion were obtained. 1. The mean count of total viable bacteria by standard plate count was $6.5{\times}10^3$/ml, the mean count of total coliform and fecal coliform by MPN method were $3.4{\times}10^2$/100ml, 5.5/100ml and those of fecal streptococci was $3.2{\times}10^2$/100ml. 2. The mean count of Staphylococcus aureus was 10.5/ml, the isolated rate of salmonella was 7.41%. 3. In relation to the occurrence of fecal colfform and salmonella, salmonella isolated that for values above $10^2$ fecal coliform 100ml. 4. In the change of bacterial contamination in Ice Tea against temperature, the number of total coliform and fecal coliform increased at $25{\circ}$C, decreased at $4{\circ}$C, but fecal streptococci increased at $25{\circ}$C and $4{\circ}$C.

• 한국식품과학회지
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• 제26권6호
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• pp.764-769
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• 1994

본 실험은 원유내외 세균을 빠르고, 일관성있고, 신뢰성이 있는 평가 system을 얻기 위함이며, 원유 내외 총균수와 저온성균수, 대장균군수를 malthus의 detection time과 regression equation과 상관관계를 조사하였다. Conductance method는 종래의 plate count method보다빠르고 자동적이며, 노동력을 최대한 절감할 수 있다. 그 결과는 다음과 같다. 1. Conductance detection time을 (Y), total bacterial log count를 (X)라고 할 때 regression equation Y=18.27651-2.07550X, 상관계수는 -0.95(n=201)로 나타났다. 2. Conductance detection time을 (Y), total bacterial log counts를 (X)라고 할때 regression equation Y=9.32048-1.15598X, 상관계수는 -0.90(n=207)로 나타났다. 3. Conductance dotection time을 (Y), psychrotrophic bacterial log counts를 (X)라 할때 regression equation Y=29.96008-3,02487X 상관계수는 -0.90(n=201)로나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권6호
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• pp.889-893
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• 2003

Immunomodulatory and therapeutic potential of Enrofloxacin was studied in bovine sub clinical mastitis (SCM). The therapeutic efficacy was adjudged by Somatic cell count and Total bacterial count of the milk, whereas, the immuno modulatory potential of the drug was assessed by measuring myeloperoxidase (MPO) and acid phosphates (ACP) enzyme level in the milk leukocytes. Forty-five cows were divided into three equal groups. Gr I consisting 15 cows served as healthy control, whereas, 30 cows (SCM), Gr II and Gr III, selected on the basis of California Mastitis Test (CMT) positive reaction. Gr II cows received 150 mg of Enrofloxacin, once a day for three days and Gr.III received sterile 5 ml PBS (pH 7.4) for 7days, both the treatment were given by intramammary route. The observation was made up to 30 days post-treatment (PT). The CMT of the healthy milk was negative (0), whereas, it ranged between 1 point score and 2 point score in SCM. The Somatic cell count (SCC) and Total bacterial count (TBC) decreased significantly (p<0.05) on day 3 PT in GrII cows in Enrofloxacin treated group, however, such changes were insignificant in PBS treated group. Traces of MPO and ACP enzyme were found in the healthy milk. The mean ACP level enhanced by 70% on day 3 PT in GrII and only 18.7% in Gr. III cows. The mean MPO level enhanced to 32% in Gr. II and 18 % in Gr. III cows on day 3 PT. Concomitant use of Enrofloxacin in SCM at sub optimal dose was found to reduce the bacterial load by increasing the bactericidal enzyme level in the milk polymorphonuclear cells (PMNs) in bovine SCM, which indicates its immunomodulatory potential in mastitis.

• 한국동물위생학회지
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• 제23권4호
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• pp.361-366
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• 2000

The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack$\textregistered$ system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than $10^4$ CFU/$\textrm{cm}^2$ and Escherichia coli less than $10^2$ CFU/$\textrm{cm}^2$ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.

• 한국식생활문화학회지
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• 제23권5호
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.