• Analytical Science and Technology
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• v.35 no.6
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• pp.267-273
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• 2022

In this study, a quality evaluation was conducted to change the sell-by date of fish cakes to the use-by date. For product quality evaluation, storage conditions were set at 5, 10, and 15 ℃, and five tests of pH, acid value, volatile basic nitrogen, bacterial count, and coliform group were performed. As a result of the experiment, the quality safety limit period of fish cakes stored at 5 ℃ was 43 days, that of fish cakes stored at 10 ℃ were 30 days, and that of fish cakes stored at 15 ℃ was 7 days. Among the five test items used for quality evaluation, the quality-limit indicators were acid value, number of bacteria, and coliform groups. The index that determined the quality safety-limit period under the three storage conditions was the bacterial count. The sell-by date of the fish cake used in this experiment was 10 days. However, through quality evaluation, the use-by date at 10 ℃ was 28.5 days, which was calculated by multiplying the 30 days; the quality limit period, by a safety factor of 0.95. However, this study conducted a quality study on one item of fish cakes from a single company, and it was difficult to use the quality safety-limit period and use-by date set in this study universally. To change the sell-by date to the use-by date, extensive quality research on various products will be required. If this system is well established, it can help reduce food waste through proper consumption of food, and consumers will be able to consume food with confidence.

• Journal of Environmental Science International
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• v.10 no.5
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• pp.365-371
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• 2001

The optimum dosage of quicklime in producing organic fertilizer using livestock wastes vith a greater than 80% water content was analysed. After one day had elapsed to allow for the organic fentilizer to dry, the quicklime dosage and the composition of the organic fertilizer were analysed. Any from done to the organic fertilizer was also assessed. The amount of the quicklime required to stabilize livestock wastes was determined by water content of livestock wastes. For J farm(slurry style) of which livestock wastes have 94.6% of water concentration, less than 3% of total amount of livestock wastes, for H farm (scraper style) of which livestock wastes have 85% of water concentration, less then 4% of total livestock wastes and Y farm(traditional style) of which livestock wastes have 80% of water concentration, less then 5% of total livestock wastes. Generally, in order to pack the organic fertilizer, water containing quicklime0stabilized livestock wastes should be less than 35%. It takes 9 days to keep this water content for the wastes from H and Y farms(less than 85% in water content), and 12 days for the wastes from J (94.6% in water content). According to the classification standard for compost constitution by Higgins, the crude fertilizers from all 3 farms had high grade $K_2O$ and CaO, the middle grade T-N and middle or low grade $P_2O_5$. Stabilization by quicklime is known to inhibit bacterial decomposition of organic matter and the activity of pathogenic organisms. In this study, more then 99.99% of coliform group, fecal group and viable cell count were reduced. Our results indicate that livestock wastes of greater 80% water content could be used to produce organic fertilizer without the addition of a material for moisture control.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1509-1517
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• 2004

A study was conducted to determine the safety of feeding processed broiler litter (BL) to beef cattle. The litter was processed by deepstacking, ensiling and composting. The health issues addressed relevant to the safety of feeding litter included pathogenic bacteria, mycotoxins, heavy metals, medicinal drugs and pesticide residues. Exp. 1 evaluated the feed hygiene of processed rice hulls-bedded BL. The presence of pathogenic bacteria in BL was determined before and after deepstacking. A total of 21 BL samples were collected over a 3-year period of commercial and experimental production of BL for beef cattle. Exp. 2 evaluated the safety of meat of cattle fed deepstacked BL. In Exp. 1, there were no pathogenic bacteria, such as coliform, E. coli, E. coli O157:H7, Salmonella, Listeria and Proteus, in deepstacked BL. Levels of heavy metals (Cu, Fe, Mn and Zn) and toxic heavy metals (As, Pb, Cd and Hg) were lower than the commercial feed tolerances. Aflatoxin, medicinal drug and pesticide residues were detected at extremely low levels. In Exp. 2, the meat of the BL-fed animals exhibited few differences in all analyzed items from that of the control group, showing safety from pathogenic microorganisms and heavy metals. When BL was withdrawn for 14 days prior to slaughtering the BLfed cattle, no medicinal drug residues were detected in the meat. Pesticides in the tissues of either group of animals were much lower than the tolerances. In conclusion, processed rice hulls-bedded BL and the meat of cattle fed BL were safe from the potential hazards of pathogenic bacteria, heavy metals, aflatoxin, medicinal drugs and pesticide residues.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.334-338
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• 2009

To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.

• Food Science and Preservation
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• v.11 no.3
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• pp.394-399
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• 2004

The effects of gamma irradiation to improve the hygienic quality and microbiological shelf stability of whole baked egg were investigated by comparison with autoclaving process. The contamination levels of coliform, total aerobic bacteria and fungal group in a fresh egg were 10$^{5}$ CFU/g, 10$^{2}$ CFU/g and 10$^{1}$ CFU/g, respectively. After baking process, total aerobic bacteria and fungi were not exceeded to 10$^{1}$ CFU/g. Also, coliform was not detected under the aseptic process. However, cell counts of the baked egg after packaging reached to 10$^{4}$ CFU/g of total aerobic bacteria, 10$^{1}$ CFU/g of coliform, and 10$^{2}$ CFU/g of fungi. Therefore, it was assumed that microbial contamination of baked and packaged egg was mainly originated from an environmental uptake during packaging process. Microbiological shelf stability of the non sterilized control was about a week. Whereas, the baked eggs irradiated at more than 5 kGy were stable over 12 weeks at ambient condition as like those being autoclaved. Analytical texture profIle was stable within 10 kGy, but it became hardened in the sample treated with autoclaving. About 67$\%$ of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample. The baked egg irradiated at 10 kGy and autoclaved had lower acceptability than the control or samples irradiated lower than 5 kGy. Therefore, it was considered that optimal irradiation dose for radiation sterilization of baked and packaged egg was 5 kGy. At that point, it was recommended that appropriate microbiological shelf-life was 12 weeks at ambient condition.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.87-95
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• 2012

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, $E.$ $coli$ and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. $E.$ $coli$ was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely $Bacillus$ $cereus$ and $Listeria$ $monocytogenes$ were detected in 1 sample sold at traditional markets, respectively, and $Bacillus$ $cereus$ was detected in 4 samples sold at super markets. However, other pathogens such as $Salmonella$ spp., $Shigella$ spp., $Vibrio$ $parahaemolyticus$, $Yersinia$ $enterocolitica$, $Clostridium$ $perfringens$, $Camphylobacter$ $jejuni$ and Pathogenic $E.$ $coli$ were not detected. The $Saengchae$ and $Seasoned$ $Jeotgal$ were relatively vulnerable compared to the others in the food-borne pathogens.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.139-147
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• 2021

Livestock manure is used as an organic fertilizer to replace chemical fertilizers after sufficient fermentation in an aerobic bioreactor. On the other hand, liquid manure disposal problems occur repeatedly because soil spraying is restricted during the summer when the crops are growing. To use liquid fertilizer (LF) as an additional nutrient source for crops, it is necessary to reduce the amount of suspended solids (SS) in the liquid fertilizer and secure stability problems against pathogenic microorganisms. This study examined the effects of the simultaneous SS removal and E.coli sterilization in the LF using the microbubble (MB) generator (FeMgO catalyst insertion). The remaining SS were further removed using the integrated microbubble and microfilter system. During the floating process in the MB device, the SS were removed by 57.9%, and the coliform group was not detected (16,200→0 MPN/100 mL). By optimizing the HRT of the integrated system, the removal efficiency of the SS was improved by 92.9% under the 0.1h of HRT condition. After checking the properties of the treated LF, 64.5%, 70.1%, 54.9%, and 51.5% of the TCOD, SCOD, PO4-P, and TN, respectively, were removed. The treated effluent from such an integrated system has a lower SS content than that of the existing LF and does not contain coliforms; therefore, it can be used directly as an additional fertilizer.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.281-286
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• 2010

In this study, feeding fermented colostrum to Holstein calves was investigated to find out the effects on their growth and inhibition of diarrhea. The results of this study showed that the mixture of L. rhamnosus and E. faecium would be proper bacteria for fermentation of colostrum because of favorable odor, inhibition of coliform bacteria and high number of lactic acid bacterial count. Among the groups of calves fed 0, 5, 10 and 20% of fermented colostrums, average body weight gain for 28 days on feeding fermented colostrum were 16.6, 16.6, 17.4 and 18 kg, respectively showing that calves fed 20% fermented colostrum achieved the highest body weight gain. Occurrence of diarrhea due to feeding various levels of fermented colostrum was also recorded. Three calves out of 5 suffered diarrhea in 0%, 5%, and 20% group, on the other hand, all 5 calves suffered diarrhea in 10% group. Diarrhea persisted for durations were 2.7, 2.4, 4.0, and 2.4 days in 0, 5, 10, and 20% group, respectively. Fermented colostrum did not prevent the occurrence of diarrhea. In overall, addition of fermented colostrum above 10% level showed favorable effects in gaining body weight under the conditions of adding more portions of the fermented colostrum either for 14 days or longer feeding period of the fermented colostrum. On the other hand, fermented colostrum showed no beneficial effect in prevention of diarrhea in this study.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.725-732
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• 2015

This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at $4^{\circ}C$ for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.