• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.675-682
• /
• 2005

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

• Korean Journal of Microbiology
• /
• v.3 no.1
• /
• pp.7-10
• /
• 1965

Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature ($0^{\circ}C$-$^5{\circ}C$) than at room temperature and they vanished after seven days of storage at room temperature. At 30.deg.C and 35.deg.C, these organisms were more effected than at room temperature. E. coli cells, inoculated in red pepper mash, were not recovered at room temperature after five days incubation. Soy-bean mash, completely fermented at normal conditions, were detected to contain $10^8$- $10^9$ organisms per gram of sample. On the contrary, marketable soy-bean mash were found to have more than 10$^{9}$ per gram samples. Since samples were found to have more than $10^9$ aerobes and anaerobes per gram, contamination of coliforms seemed to be apparent.

• 한국해양학회지
• /
• v.7 no.1
• /
• pp.24-45
• /
• 1972

The Han River is an important water source in Seoul and neighbouring districts, for public and industrial supply, and for agriculture and fishery. Nowadays, more than six million inhabitants are supplied withe water from this river. The total length of the river is 470km, and has 17 10$\^$9/㎥ an average annual flow. The hydrographic characteristics at Seoul are 653㎥/sec in an average flow, 4,608㎥/sec in the maximum average flow, and 201㎥/sec in the minimum average flow. These are influenced in some degree by snowmelt in early spring, and greatly by the flood during summer. For the pollution problems, the periods of low flow are critical ones. As a rule they occur around the months November through June. Nowadays, most of the sewage from towns and industries is discharged untreated. Apart from domestic and industrial sewages, there are some discharges of mineral matter by mines in the upriver region. In general, water quality of the Han River is kept very clean and healthy until Kwangnaru of the upper region of Seoul. A large pollution, however, is received in the downstream by the domestic and industrial sewages of Seoul. It can be seen that dissolved oxygen, COD and BOD$\sub$5/ diminish markedly, and the intensity of almost every water parameter of the river continues to increase. Comparison of the figures for 1971 derived from a sampling point 40km downstream of Kwangnaru leads to the conclusion that hardness, Ca and Mg were no changed; alkalinity, Si and soluble- Fe were slightly increased; CO$\sub$2/, acidity, Cl, NO$\sub$2/-N, Cu, Zn and Al were increased in 2 and 3 times; total residue, total ignitious residue, COD, BOD$\sub$5/, NH$\sub$4/-N, PO$\sub$4/-P, Mn, Pb and total-Fe were increased in 4 to 7 times; and SO$\sub$4/, particulate-Fe and Cd were increased in 10 to 11 times. On the other hand, coliforms were increased in 650 times; fecal coliforms in 365 times; enterococci and total plate counts in 30 times, respectively. In view points of water quality standards, the down Han River water is now leveling out in Cd, coliforms and fecal coliforms for the agricultural use; in dissolved oxygen and some trace elements (Cu, Zn, Pb and Cd) for the fishery use; in ammonia, COD, BOD$\sub$5/, and Cd for the drinking use.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.2
• /
• pp.224-230
• /
• 2021

This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, and Staphylococcus aureus, and qualitative analysis of Bacillus cereus, Salmonella spp., Listeria spp., and Vibrio spp. in four frozen-raw sliced fishes (cuttlefish, flatfish, salmon, and shrimp) for sushi production. The total aerobic bacteria, fungi, and coliforms were 2.95-3.38, 1.96-2.88, and 0.92-1.29 log CFU/g, respectively. In particular, shrimp was highly contaminated with total aerobic bacteria (3.38 log CFU/g) and fungi (2.88 log CFU/g). Over 3 log CFU/g of total aerobic bacteria was also detected in cuttlefish, flatfish, and salmon. Less than 1-2 log CFU/g of E. coli was detected in all frozen samples. S. aureus was detected at 2.25-3.13 log CFU/g in most samples. B. cereus was qualitatively detected at 25% in most samples, except for salmon (0%). Salmonella spp., L. monocytogenes, and Vibrio spp. were qualitatively detected at 25-50% of all four samples. The microbial contamination levels determined in the current study may be potentially used as basic data to perform microbial risk assessments of frozen-raw sliced fishes.

• Journal of Food Hygiene and Safety
• /
• v.27 no.3
• /
• pp.215-223
• /
• 2012

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in full-service restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

• Journal of Life Science
• /
• v.22 no.3
• /
• pp.324-331
• /
• 2012

Bacteriological examination of spring water in Jeju City was conducted. A total of 21 spring water samples were collected from January to April, 2010. During the study period, the range of temperature was 0.6 to $15.4^{\circ}C$, and the results of the analyses showed that hydrogen ion concentrations (pH) for spring water were 0.43 to 7.9. Salinity levels for the samples averaged from 3.0 to 1.64%, and levels of water-dissolved oxygen were 1.85 to 6.06 mg/l. The range of total coliforms in spring water samples at 21 stations located in the designated spring water were <1.8->1,600 MPN/100 ml. Furthermore, the range of geometric means of total coliforms was 9.9-151.6 MPN/100 ml, while the range of fecal coliforms in spring water samples at 21 stations located in the designated spring water area was <1.8->1,600 MPN/100 ml. Finally, the range of geometric mean of fecal coliforms was 3.1-151.6 MPN/100 ml. The level of microbial contamination was examined in 21 samples for indications of bacterial contamination such as heterotrophic bacteria, Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus, and Shigella spp. were frequently detected in the spring water. Salmonella spp., Shigella spp., Vibrio parahaemolyticus, and S. aureus were detected in the range of $0-0.5{\times}10^1$, $0-0.1{\times}10^1$, $0-0.1{\times}10^1$, and $0-0.3{\times}10^1$ CFU/ml, respectively, while E. coli O157:H7 was not detected in the examined spring water samples.

• Journal of Korean Society of Water and Wastewater
• /
• v.30 no.4
• /
• pp.361-367
• /
• 2016

Pollutants removal and disinfection effect of secondary effluent from final settling tank of sewage treatment plant of W city were investigated in Loop Reactor using ordinary granular activated carbon(GAC) and GAC coated with silver nanoparticles. The results showed that the removal efficiency of $COD_{Mn}$, T-N and T-P using GAC with silver nanoparticles were higher than using the ordinary GAC. The removal efficiency of T-P using GAC with silver nanoparticles is 45.4% and that of T-P using ordinary GAC is 30.9% in the same case of the input amount of 20 g/L of GAC. The total califorms is reduced according to increasing input amount of GAC with silver nanoparticles and ordinary GAC. The disinfection efficiency of total coliforms in case of GAC with silver nanoparticles is much higher than that in case of ordinary GAC. For all experiments using the silver nanoparticles, the total coliforms is under 26 cfu/mL and this shows very excellent disinfection effect.

• Korean journal of food and cookery science
• /
• v.19 no.5
• /
• pp.555-561
• /
• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• Journal of Food Hygiene and Safety
• /
• v.29 no.1
• /
• pp.1-5
• /
• 2014

Many community gardens in large cities worldwide grow vegetables; however, no information regarding the levels of sanitary indicator bacteria and prevalence of foodborne pathogens in vegetables grown in urban community gardens is available. To evaluate the microbiological quality of vegetables from urban community gardens in Korea, 530 samples (nine types of vegetable, including Chinese cabbage, lettuce, radish leaves, spinach, mustard leaves, crown daisy, leek, Korean cabbage, and chicory) were collected at 11 urban community gardens in Seoul, Korea from September through October 2012. The levels of total aerobic bacteria, Escherichia coli, total coliforms, Salmonella spp. Listeria monocytogenes, and E. coli O157:H7 were evaluated quantitatively and/or qualitatively. The mean numbers of total aerobic bacteria and coliforms were 6.3 log CFU/g (range 3.8-8.1 log CFU/g) and 4.3 log CFU/g (range 2.1-6.4 log CFU/g), respectively. Total coliforms were detected on 67% of whole vegetables. Chicory showed the highest number of total aerobic bacteria and coliforms, whereas the lowest number of coliforms was detected on leeks. E. coli was detected on 2.3% of whole vegetables, including lettuce, radish leaves, mustard leaves, and chicory; however, foodborne pathogenic bacteria were not detected on any of the vegetable samples using this highly sensitive and validated procedure. Based on these findings, the presence of coliforms and E. coli demonstrates that opportunity for improvement of microbiological safety exists throughout the produce production chain, although no major foodborne pathogens were present in vegetables grown in urban community gardens.

• Journal of Food Hygiene and Safety
• /
• v.37 no.3
• /
• pp.181-188
• /
• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.