• Korean journal of food and cookery science
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• v.19 no.2
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• pp.195-209
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• 2003

The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, 1) pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and 2) time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows: The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ∼ 20.0$^{\circ}C$ for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ∼ 25.2$^{\circ}C$ for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok, than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few S. spp. was detected in the pan-fried oak mushroom and meat, but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok. The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli O157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodok, the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.203.2-203
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 1994.06a
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• pp.166-167
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• 1994

• Proceedings of the Korean Society of Crop Science Conference
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• 1994.06a
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• pp.168-169
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• 1994

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2000.10a
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• pp.23.2-23
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• 2000

• Proceedings of the Korea Society of Environmental Biology Conference
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• 2005.12a
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• pp.134-134
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• 2005

• Bulletin of the Korean Space Science Society
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• 2008.04a
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• pp.23.3-23.3
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• 2008

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2002.05a
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• pp.164-165
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• 2002

• Journal of Forest and Environmental Science
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• v.36 no.2
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• pp.143-155
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• 2020

A juniper pocket rot fungus, Pyrofomes demidoffii is a basidiomycetous fungus responsible for damage of living Juniperus spp. However, its effect on the residual strength and on the extent of decay of juniper's trunk was not determined in any prior studies. The purpose of this study was to study the features of J. procera infected by P. demdoffii, and to estimate the level of strength loss and decay severity in the trunk at D.B.H height using different five formulas. Infected juniper stands were examined in two Ethiopian forests through Visual Tree Assessment (VTA) followed by a slight destructive drilling of the trunk at D.B.H height. The decayed juniper tree is characterized by partially degraded lignin material at incipient stage of decay to completely degraded lignin material at final stage of decay. In the evaluated formulas, results of ANOVA showed that a significantly higher mean percentage of strength loss and decay severity were recorded in the trees of larger D.B.H categories (p<0.001). The strength loss formulas produced the same to similar patterns of sum of ranks of strength loss or decay severity in the trunk, but the differences varied significantly among D.B.H categories in Kruskal Wallis-test (p<0.001). In conclusion, the employed formulas showed similar to different degree of variability in quantification of strength loss or decay severity in the trunk. The findings of our study could be used as the baseline for further study on juniper's strength loss or decays in the trunk of Juniperus spp. and unequivocally helps to design the corresponding management as result of P. demidoffii.

• Journal of Microbiology
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• v.42 no.3
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• pp.216-222
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• 2004

In a previous paper, the ogdH gene that encodes 2-oxoglutarat dehydrogenase was isolated from Salmonella typhimurium. The catalytic N-terminal region in the enzyme was found to be very specific for the Salmonella species. Therefore, the aim of the present study was to detect S. typhimurium in food sources using primers designed for OGDH-l and OGDH-2 which were based on the salmonella-specific region of the ogdH gene. A simple polymerase chain reaction (PCR) detection method was developed to detect low numbers of S. typhimurium in a chicken meat microbial consortium. Using the ogdH-specific primers under stringent amplification conditions and for gene probe analysis, fewer than 100 colony-forming units (CFUs) were detectable when pure cultures were employed. When the PCR assay was run on S. typhimurium-contaminated meat contents, only the positive meat samples containing as few as 200 CFUs reacted to the assay. The method employed for sample processing is simple and it was determined to provide a sensitive means of detecting trace amounts of S. typhimurium-specific sequences in the presence of mixed meat microbial populations. When compared with six representative intestinal gram-negative bacterial strains in foods, including Vibrio parahaemolyticus, V. vulnificus, Enterobacter cloacae, E. coli O157:H7, Pseudomonas aeruginosa, and Proteus sp., S. typhimurium had a unique and distinct PCR product (796 bp). In conclusion, the two OGDH primers were found to be rapid and sensitive detectors of Salmonella spp for the PCR method.