• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.271-276
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• 2022

This study aimed to investigate microbial contamination of Dutch coffee in Gyeonggi province, South Korea. A total of 70 different Dutch coffee were purchased from an offline market (food service business operator). Two types of coffee were considered: "coffee made from food service business operator" and "coffee made from food manufacturer." The levels of total aerobic bacteria were 0.74-6.21 log CFU/mL in 15 samples and fungi were 0.70-4.00 log CFU/mL in 21 samples. Total aerobic bacteria was detected at higher levels in "coffee made from food service business operator" than in "coffee made from food manufacturer," and the difference was not significant. Three samples in "coffee made from food manufacturer" exceeded the standard for total aerobic bacteria. Escherichia coli, Coliform, and 12 types of foodborne bacteria were not detected in all samples. The extraction method detected no difference in cell counts of total aerobic bacteria and fungi. Therefore, to reduce microbial contamination of Dutch coffee, managing hygiene while maintaining the refrigeration temperature from the bean management stage to the sale process is crucial.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Current Research on Agriculture and Life Sciences
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• v.24
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• pp.9-16
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• 2006

Ultraweak photons could be emitted from the chemical reaction without any electromagnetic radient. These chemiluminescence could be detected by highly sensible photomultiplier recently. We will introduce the principal of chemiluminescence generation reaction, and the application studies in the determination of food-borne microorganisms in field. The counts of surface contaminated microorganism in mackeral and chicken for cold storage determined by ATP-chemiluminescence method had good correlation with the counts by standard agar plate method. However, there was little correlation between 2 methods in ginseng powder whose microbial counts were lower than 10,000 CFU.

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.99-107
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• 1991

Lignocellulose and lignolic compounds were absolutely given much weight In the biosphere, and their degradation was essential for continuous biological carbon circulation. Whereas aerobic cellulolytic microorganism dissolved the cellulose into their elements in the first stage, strict anaerobic cellulolytic microorganism's role was taken I increasing interest through the recent research. It was reviewed that anaerobic microbial degradation process of lignocellulose and its derivatives (cellulose, lignin, oligolignol and monoaromatic compound), and function of anaerobic microorganism on the. environmental ecology.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.203-210
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• 2017

The purpose of this study was to compare hand washing awareness and microorganism contamination on the hands for evaluating the difference between awareness and conditions of hand hygiene. The average number of total aerobic bacteria and coliform was 2.7 log CFU/hand and 1.8 log CFU/hand, respectively. Coliform bacteria were detected in all of the students tested in this study. The questionnaire survey data obtained via a direct interview were collected from 100 university students with microorganism analysis. A majority (90%) of the students recognized that good hand hygiene is important in order to prevent food poisoning. In the hand washing survey data, the responses suggesting "always washed" from "before eating food", "after handling money", "after finishing study" and "after visiting patients" were observed in 18, 13, 15 and 33 out of the 100 students, respectively. The questionnaire data of hand washing frequency and time duration showed that 14 students and 6 students answered "more than 8 times of hand washing per day" and "more than 30 seconds of hand washing time", respectively. These results indicated that improper hand washing practices and poor hand hygiene were identified in the majority of the students. This emphasizes the difference between awareness and conditions of hand hygiene. Repeated hand washing education about the frequency, time duration and methods is constantly required to improve hand hygiene. Installation of hand washing equipment in the space of a restaurant and cafeteria is suggested for enhancing hand hygiene before eating food.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.298-302
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• 2004

The study was conducted to determine the antioxidant activity of EM (Effective Microorganism) fermented glasswort liquid for utilizing as a functional food material. Glasswort leaves by freezing-dried were showed the highest 20.19% contents, it was 20% salt contents of cooked salts. To compare antioxidant effects of glasswort plant parts (dried ground leaves, stems, and roots of glasswort) were exploited for investigation of antioxidant activity. Antioxidant activity for the samples was investigated by TBA (Thiobarbituric acid reactive method). EM fermented glasswort liquid from coastal region, the highest antioxidative activity showed in the oven-dried leaves at 14 days after storage. It was showed antioxidant effect more than 5.3 times than control. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS (Thiobarbituric acid reactive substances).

• Bulletin of Food Technology
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• v.24 no.1
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• pp.74-79
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• 2011

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1030-1034
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• 2009

A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging of doenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolated by cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examined by gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extract medium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis. The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extract medium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B. subtilis HS-1.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.104-107
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• 1995

This study was attempted to simplify the complex steeping mechanism and propose the scientific approach of microorganism. As Enzyme activity showed that as steeping hours increase, the а-amylase activity increased. Most commonly microorganisms in steeping liquid were Corynebacter spp., Candida spp. and Lactobacillus spp. According to results, steeping acidifies the character of glutinous rice, affec-ting the starch's n-amylase and bring about component's changes. As Candide spp. and Lactobaillus spp. of the steeping liquid increase, the character of liquid is acidifying.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.11 no.sup1
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• pp.127-135
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• 2008

According to the hygiene hypothesis, westernized and urbanized life style leads to the increase of allergic disease. This hypothesis supports the use of probiotic therapy for the prevention or treatment of food allergy. The probiotics which contains potentially beneficial microorganism have been used for the treatment of some gastrointestinal disorders and atopic disease as dietary supplements. Many results of studies support the immunologic bases of probiotics therapy. The most important mechanism is that probiotics suppress Th2-skewed immunity as the stimulation of regulatory T cell. The difficulties of diagnosis of food allergy, variable symptoms, many kinds of microorganism, diet style and non-standardized study designs are attributed to the variety and controversy of the effectiveness of probiotics in food allergy with infant and children. More studies is needed to confirm the efficacy of probiotics in infant and children with food allergy.