• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1895-1904
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• 2015

Foodborne illness associated with food service establishments is an important food safety issue in Korea. In this study, foodborne pathogens (Bacillus cereus, Clostridium perfringens, Escherichia coli, pathogenic Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Vibrio parahaemolyticus) and hygiene indicator organisms [total viable cell counts (TVC), coliforms] were analyzed for food and environmental samples from foodservice establishments at schools in Gyeonggi province. Virulence factors and antimicrobial resistance of detected foodborne pathogens were also characterized. A total of 179 samples, including food (n=66), utensil (n=68), and environmental samples (n=45), were collected from eight food service establishments at schools in Gyeonggi province. Average contamination levels of TVC for foods (including raw materials) and environmental samples were 4.7 and 4.0 log CFU/g, respectively. Average contamination levels of coliforms were 2.7 and 4.0 log CFU/g for foods and environmental swab samples, respectively. B. cereus contamination was detected in food samples with an average of 2.1 log CFU/g. E. coli was detected only in raw materials, and S. aureus was positive in raw materials as well as environmental swab samples. Other foodborne pathogens were not detected in all samples. The entire B. cereus isolates possessed at least one of the diarrheal toxin genes (hblACD, nheABC, entFM, and cytK enterotoxin gene). However, ces gene encoding emetic toxin was not detected in B. cereus isolates. S. aureus isolates (n=16) contained at least one or more of the tested enterotoxin genes, except for tst gene. For E. coli and S. aureus, 92.7% and 37.5% of the isolates were susceptible against 16 and 19 antimicrobials, respectively. The analyzed microbial hazards could provide useful information for quantitative microbial risk assessment and food safety management system to control foodborne illness outbreaks in food service establishments.

• Korean Journal of Environmental Agriculture
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• v.29 no.3
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• pp.227-231
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• 2010

Slurry composting biofiltration(SCB) is considered as a treatment to produce a better fertilizer resource than raw pig slurry as it reduces odor and improves nutrients imbalance. For the agricultural use of SCB slurry as a nutrient source with minimum environmental impact, it is important to investigate the effect of different rate of SCB slurry application on nutrient (particularly for nitrogen) uptake and growth of crops. This study was conducted to investigate the influence of fertigation using pig slurry(PS) on growth and yield of red pepper and to evaluate the appropriate PS concentration in fertigation for soils with different nitrate concentration. To evaluate the effects of fertigation applied PS as a substitute of chemical fertilizer(CF), a single application of three different concentrations of PS: $N_{0.5}$ (43 mg/L), $N_{1.0}$ (86 mg/L) and $N_{1.5}$ (131 mg/L) were compared with CF $N_{1.0}$ (89 mg/L) as a control nitrogen fertilizer. Statistical analysis showed that the growths of red pepper were not affected by treatments. In addition, the yields were no significant difference among treatments, though the highest yield was obtained in PS $N_{1.0}$ by 20,580 kg/ha. In soil chemical properties, nitrate nitrogen on soil of between PS N1.0 and CF $N_{1.0}$ treatment showed similar patterns although they were higher than the preplant nitrogen content. Also, there was no significant difference in yield of red pepper between PS and CF treatment applied as fertigation on soils where nitrate nitrogen contents of each soil contains 10, 100 and 200 mg/kg respectively. Consequently, the application of PS, such as SCB, as a substitute of CF is available for growth and yield of red pepper, there could be accordingly estimated the optimal fertigation concentration of PS for red pepper cultivation.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.4
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• pp.297-300
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• 1986

A trial paste fertilizer for rice was manufactured by a developed process using major raw materials of waste liquid from glutamic acid fermentation, urea, phosphoric acid, diammomium phosphate and potassium chloride with potassium hydroxide for pH adjust and both glycerin and $HB_4O$ for enhancing and maintaining dispersion of paste. The ratios of N, $P_2O_5$ and $K_2O$ for trial products of paste fertilizer were 10:15:13 for Japonica var., and 12.5:15:13 for Indica var., and it was 6.0 in pH and 1.45g/cc in specific gravity.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.286-292
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• 2012

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

• Research in Community and Public Health Nursing
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• v.22 no.1
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• pp.56-65
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• 2011

Purpose: The goal of this study was to analyze the prevalence of Clonorchis sinensis infection in people living within 5 km of the Youngsan River basin, to develop an educational program to prevent the infection, and to examine the effects of the educational program. Methods: This study employed a one group pretest-posttest design, the subjects were 384. This study was conducted from November 20, 2008 to June 16, 2009. The results were analyzed with the SPSS/WIN 18.0 program. Results: Of the residents, 5.7% were infected with Clonorchis sinensis and the knowledge level about the prevention of Clonorchis sinensis was improved significantly from $9.57{\pm}5.12$ points before the education to $15.05{\pm}2.43$ points after the education. One of the important effects was that the willingness to eat raw fresh-water fish was reduced after the education. Conclusion: Based on the results of this study, a continuous research needs to be conducted on how education and knowledge level-up change people's living attitudes for the prevention of Clonorchis sinensis infection and the reduction of the infection rate in the future.

• Herbal Formula Science
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• v.28 no.4
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• pp.365-384
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• 2020

Objectives : This report describes 241 prescriptions related to the use of Gardenia Fructus blended prescriptions from Dongeuibogam. Methods : The following conclusions were reached through investigations on the prescriptions that use Gardeniae Fructus. Results : The Gardeniae Fructus is used in 49 fields of treatment such as urinary diseases, jaundice and furuncle, etc. Prescriptions that utilize Gardeniae Fructus are used in the treatment of fever, eye disease, hemorrhage, skin disease, ear disease, internal disease and so on. In the view of the causative agent of a disease, the prescriptions which are compounded with Gardeniae Fructus are related to endogenous agents such as jaundice, seven emotion, alcohol, exogenous agents such as cold, wind, heat and non-endo-exopathogenic factors like disease due to external factor, injury. The dosage of Gardeniae Fructus is 1pun(about 0.375) to 5don 5pun(about 21g), however 5pun(about 1.87g)~1don(about 3.75g) has been taken the most for clinical application. Conclusions : Hwangryunhaedok-tang is the most base prescriptions which use the Gardenia Fructus. Gardeniae Fructus is mainly used as a raw material.

• Analytical Science and Technology
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• v.31 no.5
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• pp.179-184
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• 2018

Diphencyprone (DPCP) is frequently used as a compounded preparation in dermatology for the treatment of alopecia and recalcitrant warts based on the immune reaction of skin allergy. However, DPCP is a non-recognized agent in Pharmacopoeia, because there are no criteria or analytical method for quality control of its powder and formulation. DPCP is unstable under light irradiation because as it easily decomposes to diphenylacetylene (DPA). This study aims to develop a simultaneous HPLC analytical method for analyzing DPCP and DPA in the raw materials and compounded preparation. The method required a C18 column ($250{\times}4.6mm$, $5{\mu}m$) at $40^{\circ}C$ with a mobile phase of (A) 0.01 M phosphoric acid in water and (B) acetonitrile at UV 220 nm. DPA conversion to DPCP in the powder and compounded preparations was accelerated after light exposure for 60 min. In addition, this resulted in different patterns depending on the wavelength of light and the formulation. That is, DPCP in compounded preparation was more unstable than that in the powder. However, the DPCP formulation in amber bottles was observed to remain stable, although the measured concentrations of DPCP were somewhat different from the nominal concentration of the compounded preparations. The control of the exact concentration is required for effective disease treatment, depending on the state of the patient. In conclusion, these results will be useful for the recognition of DPCP in Pharmacopoeia and new DPCP formulation development to prevent photodecomposition.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.5
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• pp.415-419
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• 2017

In recent years there have been large increases in the hydraulic loading rates used to design dissolved air flotation (DAF) facilities for drinking water applications. High rate DAF processes are now available at loading rates of 20 to $40m^3/m^2{\cdot}h$. This research evaluated dissolved air flotation as a separation method for algae and organic compounds from water treatment plants. During the service period of 2016. 5. to 2017. 6., DAF pilot plants ($500m^3/day$) process has shown a constantly sound performance for the treatment of raw water, yielding a significantly low level of turbidity (DAF treated water, 0.21~1.56 NTU). As a result of analyzing the algae cell counts in the influent source, it was expressed at 100-120 cells/mL. In DAF treated water, the removal efficient of alge cell counts was found to be upto 90%. The stable turbidity and algae removal were confirmed by operating the high rate DAF process under the condition of the surface loading rate of $30m^3/m^2{\cdot}hr$.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.