• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.867-876
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• 2005

The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1-2 and 1-1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively. Coliforms were also detected 1-2 Log CFU/g in the ice cream with different flavors. Listeria inocua and Escherichia coli were detected from 3 commercial samples but Salmonella spp. was not detected using API kit. Gamma irradiation significantly reduced the level of the contaminated total aerobic bacteria, yeast and molds and coliform population in the ice creams. These results indicated that irradiation(5kGy or less) is effective to ensure safety of ice cream.

• Economic and Environmental Geology
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• v.35 no.5
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• pp.395-406
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• 2002

The sixty natural springs and community wells used as a drinking water in the Daejeon area are mainly located at the parks and the natural green districts. The purpose of this study is to investigate the characteristics of water quality and the contamination of the springs and the wells, and to suggest the management strategy for the springs and wells. For this study, we undertook water quality data from Daejeon City. According to the statistic analysis of water quality data, unacceptable rate as a drinking water was about 28 percent in 1999 and 24.5 percent in 2000, respectively. Major unacceptable factor is coliform, and others are bacteria, yersinia, color, turbidity, Fe and F. The unacceptable rate shows a roughly positive relationship with precipitation, that is, it shows highest rate during a rainy season between June and September. The major contamination source is likely to be the excrement of wild animals around natural springs and wells. Most of springs are vulnerable to the contamination of coliform and bacteria because of short residence time and shallow circulation in subsurface environment. The water samples collected from 31 springs or wells show weak acidic pHs, the electrical conductivity ranging from 63 to 357 $\mu\textrm{S}$/cm, and the hydrochemical types of Na(Ca)-HC0$_3$ and Ca-HC0$_3$. The groundwater samples of low total dissolved solid(TDS) belong to Na(Ca)-HC0$_3$. type, and the groundwater of high total dissolved solid is shifted towards Ca-HC0$_3$ type in the chemical composition. These hydrochemical characteristics indicate that most natural springs is in the early stage of geochemical evolution. The natural springs should be closed during a rainy season, which shows a high contamination rate. We suggest that a protection barrier around the springs should be built to keep wild animals away from the springs.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.473-476
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• 2017

Social network service (SNS) plays an important role in food service industry consumers SNS restaurants, and other consumers review the reputations. It was assumed that bad reputation could have poor food hygiene. Therefore, this study evaluated the relation between reputations SNS and food hygiene. Restaurants were searched using web portals and 12 restaurants (six for good and six for bad reputation) were selected. Microbiological analysis (total aerobic bacteria, coliform, and Escherichia coli) for main and side dish was performed. Detection frequencies for total aerobic bacteria were not different between good and bad restaurants. However, bad restaurants had higher detection frequencies (70.8%) with mean of 3.2 log CFU/g for coliform than good restaurants (62.5%; mean of 2.3 log CFU/g). In addition, bad restaurants had higher detection frequencies (25%) of E. coli with mean of 0.8 log CFU/g than good restaurants (8.3%; mean of 0.5 log CFU/g). This result indicates that consumer reputations SNS are related to food hygiene, and the reputation data can be used for food hygiene inspection by food safety agencies.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.263-268
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• 2006

The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 FS, 11 AF and 7 SP. The contamination levels of total aerobic bacteria in FS, AF and SP were $4.56\sim7.45\;log_{10}$ CFU/g (FS), $2.43\sim7.03\;log_{10}$ CFU/g (AF), respectively. The contamination levels of coliform groups were $4.51\sim6.71\;log_{10}$ CFU/g (SP). $4.00\sim6.66\;log_{10}$ CFU/g (FS), $1.70\sim5.20\;log_{10}$ CFU/g (AF), respectively. The contamination levels of E. coli were $2.50\sim4.42\;log_{10}$ CFU/g (SP), $0\sim3.58\;log_{10}$ CFU/g (FS), $1.11\sim4.68\;log_{10}$ CFU/g (AF), respectively. The difference of completed packaging salad and instant packaging salad are not different about contamination levels. In conclusion, the results of this study indicated that the hygienic levesl of salads, hard-boiled foods and salted fishes were very poor. So our government need to improve the control plan for food safety from manufacturing process to market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.687-693
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• 2004

The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 k㏉, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5$^{\circ}C$ for 4 months and at 3$0^{\circ}C$ for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 k㏉, tile microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts of 10$^{6}$ ∼10$^{7}$ CFU/g and those of the steaks irradiated at 0, 5 and 10 k㏉ were ranged among 14, 28∼42 and 98∼112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at 5 and 10 k㏉ was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf-stability of ready-to-eat ham-burger steak. However, when the storage temperature was abused (3$0^{\circ}C$), the rosemary extract powder had not sufficient effect on the shelf- stability of hamburger steaks.

• Korean Journal of Poultry Science
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• v.49 no.1
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• pp.45-51
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• 2022

This study aimed to evaluate the dietary effects of ferulic acid-based preparation on the performance, blood profiles, and microflora of broiler chicks. A total of 400 chicks (1 day old Ross × Ross) were divided into 20 groups and assigned to four treatments: a basal diet (control) or a treatment diet containing 0.1%, 0.2%, or 0.3% ferulic acid-based preparation. The birds were fed from 1 to 30 d of age. Average daily gain improved compared to that in the control group in all periods (P<0.05). There was no significant difference between treatments in Average daily feed intake during all periods. Feed conversion ratio during starter (day 1 to 21) and total day 1 to 30 periods significantly improved (P<0.05) in the treatments containing ferulic acid-based preparation compared to that in the control. The total cholesterol levels in all the treatments containing ferulic acid-based preparation were significantly lower than that in the control (P<0.05). The globulin content was significantly higher (P<0.05) in the treatment with 0.2% and 0.3% ferulic acid-based preparations than that in the control and 0.1% ferulic acid-based preparation treatments. Among the treatments, there was no significant difference in the total number of cecal bacteria. The number of lactic acid bacteria significantly increased in all treatments containing ferulic acid-based preparation compared to that in the control (P<0.05). The number of coliforms significantly decreased in all treatments containing ferulic acid-based preparation compared to that in the control (P<0.05). In conclusion, the addition of ferulic acid-based preparation to the diet improved broiler performance, blood profiles, and intestinal flora.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.170-174
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• 1985

This study was intended to develop a sanitary and economic storage method using gamma irradiation for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to $4^{\circ}C$ for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were $7.8{\times}10^5,\;3.6{\times}10^5$ and $1.1{\times}10^3$ per gram of the samples, respectively, and yeast & mold and coliform group were $3.0{\times}10^3$ and $2.1{\times}10^3$ per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus, it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.210-214
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• 2009

This study identified microbial risk factors in agricultural products processing center (APC) through the microbial hazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings (basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand) to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. The levels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7 log CFU/100 $cm^2$ and 2.3-5.7 log CFU/100 $cm^2$ or hand for surroundings, and workers, respectively samples were 2.3-5.7 log CFU/100 $cm^2$ or hand. Escherichia coli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered from surroundings were 3.0-4.4 log CFU/100 $cm^2$ and close to detection limit, respectively. Corresponding bacterial populations to worker's samples were 2.8-5.2 log CFU/100 $cm^2$ or hand (S. aureus) and below detection limit (Salmonella). Bacterial populations of APC certified facilities were similar (p${\geq}$0.05) with those of uncertified facilities. These results showed that this study should be useful in development of GAP models to improve microbial safety in APCs.

• Journal of environmental and Sanitary engineering
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• v.4 no.2 s.7
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• pp.47-59
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• 1989

In order to investigate the bacteriological contamination of water in Han river, the survey was carried out in eight reservoirs of Seoul water supply during the period from January to December in 1985. 1. The counts by means of total bacteria in eight reservoirs by standard plate count method were as follows: $7.7\times10^2$ per ml in Paldang reservior, $9.6\times10^3$ per ml in Gueiri, $8.4\times10^4$ per ml in Doogdo, $1.6\times10^6$ per ml in Bogwang, $2.5\times10^6$ per ml in Noryangjin, $2.2\times10^6$per ml in Seon yoo, $5.9\times10^6$ per ml in Yungdeungpo and $1.9\times10^7$per ml in Gayang. 2. The average counts of total coliform in eight reservoirs by MPN method were as follows : $2.4\times10$ per 100 ml in Paldang, $5.6\times10^2$ per 100 ml in Gueiri, $2.3\times10^3$ per 100 ml in Doogdo, $5.1\times10^4$ per 100 ml in Noryang-jin, $1.2\times10^5$ per 100 ml in Bogwang, $6.2\times10^4$ per 100 ml in Seonyoo, $1.1\times10^5$ per 100 ml in Yungdeungpo and $2.8\times10^5$ per 100 ml Gayang. 3. The counts by means of fecal coliform in eight reservoirs by MPN method were as follows : non detection per 100 ml in Paldang, 5.2 per 100 ml in Gueiri, $1.2\times10^2$ per 100 ml in Doogdo, $1.6\times10^3$ per 100ml in Bogwang, $2.0\times10^3$per 100ml in Noryangjin, $6.6\times10^2$ per 100ml in Seonyoo, $1.2\times10^3$ per 100 ml in Yungdeungpo and $2.5\times10^3$per 100 ml in Gayang. 4. The counts by means of fecal streptococci in eight reservoirs by MPN method were as follows: non detection per 100 ml in Paldang and Gueiri, $6.9\times10$ per 100 ml in Doogdo, $3.2\times10^2$ 102 per 100 ml in Bogwang, $2.9\times10^2$ per 100 ml in Noryangjin, $3.0\times10^2$ per 100 ml in Seonyoo, $4.0\times10^2$ per 100 ml in Yungdeungpo and $14\times10^3$ per 100 ml in Gayang. 5. The counts means of pseudomonas aeruginosa in eight reservoirs by MPN method were as follows; non detection per 100 ml in Paldang, 2.4 per 100 ml in Gueiri, $1.5\times10$ per 100 ml in Doogdo, $2.0\times10$ per 100ml in Bogwang,$6.2\times10$ per 100mI in Noryangjin, $2.1\times10$ per 100ml in Seonyoo, $6.4\times10$ per 100mI in Yungdeungpo and $7.1\times10$ per 100ml in Gaynag.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.748-757
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• 2019

The objective of the present study was to evaluate effects of probiotic mixture (PM) including Bacillus subtillus, Streptomyces galilaeus and Sphingobacteriaceae on egg production, egg quality, and eliminating odor in laying hens. A total of 240 Hy-Line Brown laying hens (50 wks of age) were divided into four treatment groups (60 replicates of birds, each) in completely randomized design. Groups were assigned to four experimental diets: CON (a basal diet of no PM additive as control), basal diet supplemented with either CP3 (0.3% commercial probiotics), PM3 (0.3% PM), or PM5 (0.5% PM 0.5). Data of egg production and egg quality were obtained during 6 weeks of experimental period. Egg production, Haugh unit, shell thickness, breaking strength, yolk color, and albumin high were significantly increased in CP3 and PM3 compared to those in CON and CP3. Ammonia levels and numbers of E. coli, total aerobic bacteria, Coliform, and Salmonella in feces were significantly increased in order of CON>CP3>PM3>PM5. The present study indicates that addition of 0.3% probiotic mixture including B. subtillus, S. galilaeus and Sphingobacteriaceae to diets may improve egg production, egg quality, and eliminate fecal ammonia of laying hens.