• Title/Summary/Keyword: Contamination evaluation

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Quality Characteristics of Milk Porridge (Tarakjuk) Sterilized with Radiation Technology (방사선 조사 기술을 이용하여 제조한 멸균 우유죽(타락죽)의 품질 특성)

  • Han, In-Jun;Park, Jae-Nam;Park, Jin-Gyu;Song, Beom-Seok;Lee, Ju-Woon;Kim, Jae-Hun;Ryu, Hong-Soo;Park, Jeong-Ro;Chun, Soon-Sil
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.6
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    • pp.885-891
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    • 2011
  • We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

Monitoring of the residues of some pesticides in mulberry leaves and their safety evaluation (뽕잎중 잔류농약의 monitoring 및 안전성 평가)

  • Lee, Jae-Koo;Kwon, Jeong-Wook;Ahn, Ki-Chang;Moon, Jae-Yu
    • The Korean Journal of Pesticide Science
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    • v.2 no.2
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    • pp.45-52
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    • 1998
  • In order to evaluate the safety of mulberry leaves for sericultural purpose to the contamination by pesticide residues, the analyses of dichlorvos, acephate, phenthoate, pyrazophos, deltamethrin, and cypermethrin were done for 24 samples collected in spring and fall over two consecutive years (1996 and 1997), each, from 8 provinces across the country, by selecting three representative farmhouses in each province. In spring samples of 1996, the residual amounts of dichlorvos, acephate, and phenthoate were $0.018{\sim}0.032$, $0.013{\sim}0.072$, and 0.051 ppm, respectively, whereas, pyrazophos was not detected, and the detection frequencies were 29, 58, and 4%, respectively. In fall samples, on the other hand, those of the above pesticides were $0.012{\sim}0.048$, $0.020{\sim}0.156$, and $0.018{\sim}0.050$ ppm, respectively, and pyrazophos was not detected either and the detection frequencies were 42, 17, and 13%, respectively. While in spring samples of 1997, the residual amounts of dichlorvos, acephate, and cypermethrin were $0.014{\sim}0.064$, $0.033{\sim}0.061$, and $0.019{\sim}0.068$ ppm, respectively, and deltamethrin was not detected. The detection frequencies were 75, 13, and 8%, respectively. In fall samples, on the other hand, those of the above pesticides were $0.013{\sim}0.062$, 0.015, and $0.009{\sim}0.013$ ppm, respectively, and deltamethrin was not detected either. The detection frequencies were 88, 4, and 17%, respectively. Almost all of the samples turned out to be non-toxic to silkworms, except that one sample (No. 10, spring 1997) contaminated by a high concentration of cypermethrin (0.068 ppm) was judged to do harm to silkworms. In the GC analyses, the selection of columns, the change in column temperature, and the use of MSD made the separation and identification of the vague compounds possible.

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The Prediction of Shelf-life of Pickle Processed from Maengjong bambo (맹종죽순 장아찌의 유통기한 설정)

  • Kim, Dong-Chung;Cho, Eun-Hye;In, Man-Jin;Oh, Chul-Hwan;Hong, Ki-Woon;Kwon, Sang-Chul;Chae, Hee-Jeong
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.6
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    • pp.2641-2647
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    • 2012
  • Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

Evaluation and Reduction of Microbiological Hazard of Spoon and Spoon Case Carried by Nursery School Children (어린이집 유아 휴대 수저 및 수저집의 미생물학적 위해 분석 및 저감화)

  • Kim, Jung-Beom;Park, Yong-Bae;Kim, Ki-Cheol;Kim, Dae-Hwan;Kang, Suk-Ho;Lim, Young-Sik;Park, Po-Hyun;Yoon, Mi-Hye;Lee, Jong-Bok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.1
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    • pp.116-122
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    • 2011
  • This study was conducted to investigate the microbiological hazard of spoons and their cases carried by nursery school children and to evaluate the reduction effects of washing methods and ultraviolet (UV) treatments against Escherichia coli on the spoon and spoon case. A total of 78 spoons and their cases were sampled to test about total aerobic bacteria, coliform bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella spp. Total aerobic bacteria were detected over 2.7 log CFU/100 $cm^2$ in 20 out of 36 spoons (55.6%), 9 out of 20 zipper-type spoon cases (45.0%) and 13 out of 22 plastic-type spoon cases (59.1%). Coliform bacteria were also detected in 19 out of 36 spoons (52.8%), 14 out of 20 zipper-type spoon cases (70.0%) and 14 out of 22 plastic-type spoon cases (63.6%). The pathogens tested in this study were not found in all samples except for the zipper-type spoon cases which were contaminated with Staph. aureus (2 samples) and B. cereus (3 samples). The results indicated that the sanitary conditions of spoons and their cases should be improved promptly. To evaluate the reduction effects of washing methods and UV treatments against E. coli, the spoons and their cases were treated at different cleaning times with and without soap, and different UV exposure times, respectively. E. coli with initial cell number of 4 log CFU on the spoons and their cases was not detected when they were cleaned at running water for 30 sec after dish sponging with soap for 30 sec. In UV treatments, E. coli with the same level of washing method was not detected after UV exposure for 15 minute in the spoons and their cases. From the results, the washing and UV treatment should be used to control the microbial contamination of spoons and their cases for more than 1 and 15 minutes, respectively.

Microbiological Quality of Raw and Cooked Foods in Middle and High School Food Service Establishments (서울시 일부 중.고등학교의 급식용 식재료 및 조리식품의 미생물학적 품질)

  • Kim, Myung-Hee;Shin, Weon-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.10
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    • pp.1343-1356
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    • 2008
  • The evaluation of microbiological quality for school food samples collected from 19 selected middle and high schools located in Seoul was undertaken. Eighty-nine food samples consisting of 38 non-pretreated vegetables, 13 pre-washed and cut vegetables, 9 meats and poultry, 3 fish and shellfish, 7 dried fish, and shellfish and 20 processed foods were collected. Aerobic plate count, total coliforms, and Escherichia coli (E. coli ) were detected using $Petrifilm^{TM}$, and the food-borne pathogens were screened by multiplex PCR with species-specific primer sets. Sequentially, the quantitative and confirmative test of the food-borne pathogens were carried out with the selective media and biochemical kits. The contamination of coliform counts was observed on the pre-washed vegetables ($3.4{\sim}4.3\;log\;CFU/g$) and meats ($2.2{\sim}4.3\;log\;CFU/g$). Also, the cooked foods were heavily contaminated with coliform, ranging from 1.0 to $5.5\;log\;CFU/g$. E. coli counts were found in 16 raw and cooked food samples, exceeding the microbiological standards for the guideline of safety management for school foods. Through PCR detection, B acillus cereus was detected in 32 raw and cooked foods, and quantitatively found in pre-washed carrot, radish, and pan-broiled dried shrimp and filefish ranging from $2.3{\sim}3.6\;log\;CFU/g$, respectively. E. coli O157:H7 was detected on frozen pork sample and was confirmed with API kit. Campylobacter jejuni was found in 3 ready-to-eat type vegetables. Vibrio parahaemolyticus were found in 4 pre-washed vegetables and 2 cooked foods, indicating unsatisfactory quality based upon the microbiological standards of ready-to-eat vegetables and cooked foods by Korea Food and Drug Administration. Salmonella spp. was detected in frozen chicken sample and confirmed by API kit and latex antisera agglutination.

Numerical Simulation for Evaluation the Feasibility of Using Sand and Gravel Contaminated by Heavy Metals for Dam Embankment Materials (중금속으로 오염된 사력재의 댐축조 재료 활용 가능성 평가를 위한 수치 모델링)

  • Suk, Hee-Jun;Seo, Min-Woo;Kim, Hyoung-Soo;Lee, Jeong-Min
    • Economic and Environmental Geology
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    • v.40 no.2 s.183
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    • pp.209-221
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    • 2007
  • Numerical analysis was performed to investigate the effect of heavy metal contamination on neighboring environment in case a dam is constructed by using rockfill materials contaminated by heavy metals. The numerical simulation carried out in this research includes both subsurface flow and contaminant transport in the inside of the CFRD(Concrete Faced Rockfill Dam), using two commercial programs, SEEP2D and FEMWATER. The three representative cases of scenarios were chosen to consider a variety of cases occurring in a dam site; (1) Scenario 1 : no crack in the concrete face slab, (2) Scenario 2 : a crack In the upper part of face slab, and (3) Scenario 3 : a crack between plinth and face slab in the lower part of face slab. As a result of seepage analysis, the amount of seepage in scenario 2 was calculated as $14.31\sim14.924m^3/day$ per unit width, corresponding to the 1,000 times higher value than that in other scenarios. Also, in the simulation of contaminant transport by using FEMWATER, specified contaminant concentration of 13 ppb in main rockfill zone was set to consider continuous leakage from the rock materials. Through the analysis of contaminant transport, we found that elapsed times to take for the contaminant concentration of about 2 ppb to arrive at the end of a dam are as follows. Scenario 1 has the elapsed time of 55,000 years. In Scenario 2. it is 50 years. Finally, scenario 3 has 27,000 years. The rapid transport of the contaminant in scenario 2 was attributed to greater seepage flow by 500 times than other scenarios. Although, in case of upper crack in the face slab, it was identified that the contaminant might transport to the end of a dam within 100 years with about 2 ppb concentration, however, it happened that the contaminant was hardly transported out of the dam in other scenarios, which correspond to either no crack or a crack between plinth and face slab. In conclusion, the numerical analysis showed that the alternative usage of the contaminated sand and gravel as the dam embankment material can be one of the feasible methods with the assumption that the cracks in a face slab could be controlled adequately.

Evaluation of Standardized Uptake Value applying Prompt Gamma Correction on 68Ga-DOTATOC PET/CT Image (68Ga-DOTATOC PET/CT에서 Prompt Gamma Correction을 적용한 SUV의 평가)

  • Yoon, Seok Hwan
    • Journal of the Korean Society of Radiology
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    • v.12 no.1
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    • pp.1-7
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    • 2018
  • $^{68}Ga$ was eluted from a $^{68}Ge/^{68}Ga$ radionuclide generator. $^{68}Ga$ decays into $^{68}Zn$, with a half life=67.8min. The decay is 88.9 % by ${\beta}$+ and 11.1 % by EC. The main ${\beta}$+ decay (87.7 %) is to the ground level of $^{68}Zn$ and it is a pure positron emission branch. A small fraction decays ${\beta}$+ (1.2 %) into an excited level of $^{68}Zn$, which promptly decays into the ground level with a ${\gamma}$ (1.077 Mev). This can constitute prompt gamma contamination in the PET data, if the 1.077 Mev ${\gamma}$ has a scatter interaction in the patient, and generates a lower energy ${\gamma}$ in coincidence with the positron annihilation pair. The purpose of this study was to evaluate standardized uptake value(SUV) before and after applying prompt gamma rays correction on $^{68}Ga$-DOTATOC PET/CT image. Fifty patient underwent PET/CT 1 hour after injection of the $^{68}Ga$-DOTATOC. The SUVmax and SUVmean of lesions and normal tissues (Pituitary, Lung, Liver, Spleen, Kidney, Intestine) were evaluated before and after applying prompt gamma correction on $^{68}Ga$-DOTATOC PET/CT image. Additionally, the SUVmax of each lesions and SUVmean of the soft tissues were measured on images. and target to background ratios (TBR) were calculated as quantitative indices. Among 15 patients, 25 of lesions (Pancreas, Liver, Thoracic Spine, Brain) with increased uptake on $^{68}Ga$-DOTATOC PET/CT image. SUVmax and SUVmean were increased in lesion site and normal tissue after prompt gamma rays correction. TBR was $51.51{\pm}49.28$ and $55.50{\pm}53.12$ before and after prompt gamma rays correction, respectively. (p<0.0001)

Effects of Gamma Irradiation and Ethylene Oxide Fumigation for the Quality Preservation of Spices and Dry Vegetables (건조향신 조미식품의 품질보존을 위한 효과적인 살균방법에 관한 비교연구)

  • 신광순;마점술;조종후
    • Journal of Food Hygiene and Safety
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    • v.4 no.2
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    • pp.119-132
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    • 1989
  • Gamma irradiation as a new physical treatment was applied to comparative investigates with a conventional ethylene oxide fumigant on the microbiological and physicochemical qualities of selected spices and dry vegetables such as powdered red pepper, black pepper, welsh onion, onion, garlic, carrot, korean cabbage and instant ramyon soup. The microorganisms contaminated in the sample, including total viable count, thermophilic bacteria, aerobic spore and fungi counts between the $10^4\;to\;10^6/g$ range. Coliforms were found only in black pepper and welsh onion powder as the $10^2\;to\;10^3/g$ level. A radiation dose of 7 to 10 KGy were sterilized completely to the contaminated microorganisms, while ehthylene oxide (E.O.) fumigation reduced of them to the $10^3/g$ level. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples. Comparison gamma irradiation with E.O. gas treatment showed that E.O. treatment was less effective than radiation in cotrolling microbial contamination of spices and vegetables.

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Monitoring Country-of-origin Labels and Sanitation on the Meat Markets in Seoul, Korea (서울시 축산물(식육)판매업소의 원산지 표시실태 및 위생상태 모니터링)

  • Park, Jung-Min;Gu, Hyo-Jung;Jeong, Jong-Youn;Chang, Un-Jae;Suh, Hyung-Joo;Kang, Duk-Ho;Kim, Cheon-Jei;Kim, Jin-Man
    • Food Science of Animal Resources
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    • v.27 no.2
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    • pp.185-189
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    • 2007
  • Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures (단기숙성 살라미의 냉장 및 실온저장 중 품질 특성 변화)

  • Lee, Keun-Taik;Lee, Youn-Kyu;Son, Se-Kwang;Choi, Suk-Ho;Lee, Seung-Bae
    • Food Science of Animal Resources
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    • v.29 no.1
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    • pp.24-33
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    • 2009
  • This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.