• Korean Journal of Veterinary Service
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• v.14 no.1
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• pp.7-12
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• 1991

Fecal samples were taken from 402 cows in Posung, Chonnam where was designated as a place for Korean native cattle breeding. Prevalence of intestinal parasitism were determined by the fecal examinations using the floatation and sedimintation procedures. 62.9% of the cows were found as positive cases with excretion of the eggs of Fasciola hepatica in the fecal specimens. Of those infected with F.hepatica 97 cows free of the pathogenic intestinal parasites were chosen for albendazole treatment. Albendazole tablets(10mg / kg) were administered to the cows twice at the interval of 4 weeks. Blood samples were collected via jugular vein prior to the first treatment. four weeks after the first treatment and four weeks after the second treatment respectively. At the same time fecal samples were collected for parasitological examination by sedimintation methods. The mean treatment count was 44 fluke egg per gram of feces, which compared with 27 EPG and 17 EPG four weeks after the first and second treatment, respectively. Most of the hematological values fluctuated within the normal range during the experiment. Eosinophil counts were high initially, decreased after the first treatment and there after remained steady.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.547-554
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• 1994

This paper presents the effects of supplementary feeding and internal parasites on the growth rates of female weaner goats raised under improved management. A completely randomized $3{\times}3{\times}2$ factorial design was used. Factors were genotype (Thai native: TN, 75% TN $\times$ 25% Anglo-Nubian: An and 50% TN $\times$ 50% AN), feeding grazing only, low (1.0% BW/d) and high (1.5% BW/d) supplementation and parasite control (undrenched and drenched). It was shown that native goats had significantly (p<0.05) higher growth rates than did the cross-bred goats from 12-24 weeks of the trial. The growth rate of goats grazing improved pasture depended on the amount of concentrate offered as a supplement. There was no significant difference in growth rates between undrenched and drenched goats. There was no interaction effect on growth rates between the treatments. Drenched goats had significantly (p<0.01) lower egg counts per gram of gastro-intestinal nematode than did undrenched goats. There was no significant difference between the treatments for blood constituents (total protein, haemoglobin, packed cell volume, eosinophils, lymphocytes, monocytes and basophils).

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.208-217
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• 2018

Objective: Examine the effects of supplementing bahiagrass hay (BG) with potentially anthelmintic quantities of hays of perennial peanut (PEA) or sericea lespedeza (LES) or seeds of velvet bean (Mucuna pruriens L.; MUC) or papaya (PAP) on the intake and nutritive value (Experiment 1), and the performance and parasite burden (Experiment 2) of goats. Methods: In Experiment 1, 38 male goats ($27.4{\pm}5.7kg$ body weight) were randomly assigned to each of 5 treatments: i) BG alone and BG plus; ii) PEA; iii) LES; iv) MUC; and v) PAP. Goats were fed for ad libitum consumption and adapted to the diets for 14 d followed by 7 d of measurement. The PEA, LES, MUC (50%, 50%, and 10% of the diet dry matter [DM], respectively), and PAP (forced-fed at 10 g/d) were fed at rates that would elicit anthelmintic effects. In Experiment 2, goats remained in the same treatments but were allocated to 15 pens (3 pens per treatment) from d 22 to 63. All goats were infected with parasites by grazing an infected bahiagrass pasture from 0800 to 1500 h daily and then returned to the pens. Results: Dry matter intake tended to be greater in goats fed PEA and LES than those fed BG (757 and 745 vs 612 g/d, respectively). Digestibility of DM (59.5% vs 54.9%) and organic matter (60.8% vs 56.0%) were greater in goats fed MUC vs BG, respectively. In Experiment 2, feeding PAP, LES, and PEA to goats reduced nematode fecal egg counts by 72%, 52%, and 32%, reduced abomasal adult worm counts by 78%, 52%, and 42%, and decreased plasma haptoglobin concentrations by 42%, 40%, and 45% relative to feeding BG alone, respectively. Conclusion: Supplementation with PEA, LES, and PAP decreased the parasite burden of goats but did not increase their performance. PAP was the most effective anthelmintic supplement.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.396-401
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• 2009

Microorganisms or their toxins can be transferred to eggs and cause food poisoning in humans. Therefore, this study was conducted to detect microbial contamination of eggs and to identify microorganisms in any contaminated eggs. Four different brands of eggs were collected from hypermarkets in the northern Gyeonggi area. The total bacterial counts on the shells of the eggs varied greatly between brands. In addition, various bacterial species including Klebsiella pneumoniae, Pseudomonas mendocina, Alcaligenes xylosoxidans, Alcaligenes faecalis, and Enterobacter cloacae were identified on eggshells. Furthermore, mean of total bacterial counts of four brands was $3.4{\times}10^4 cfu/m{\ell}$ and E. coli was detected on the eggshell of one brand egg. However, Salmonella was not identified on all brands of collected eggs. We also demonstrated that the E. coli isolated from the eggshell was not pathogenic based on the absence of pathogen-specific gene expression patterns. Taken together, the result of this study indicate that strict quality control and improved distribution controls are required to decrease microbial contamination and improve human health.

• Journal of agricultural medicine and community health
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• v.11 no.1
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• pp.3-11
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• 1986

In order to observe the infestation rate and intensity of C. sinensis in Yeoju Eup, Kyung-gi Do, 9,512 stool specimens were collected from the inhabitants through student's helps. The specimens were examined by cellophane thick smear technique and Stoll's egg dilution technique. The epidemiological status was analysed statistically by the regession equation and catalytic curve with the results obtained from this area. The results are as follows: 1) Collection rate oft he stool samples was 66.5%, 9.512 out of 14,300 inhabintants complied with our survey. 2) The infestation rate of C.sinensis was 5.0%, and for male 7.8%, for female 2.3%. 3) Average E.P.G. by Stoll's egg dilution technique in this area was 1,572, and for male 1,853, for female 676. 4) The degree of the intensity of C. sinensis infection by E.P.G. count was distributed as 65.2% in light infection, 32.0 % in moderate infection, 2.8% in heavy infection and none in very heavy infection. 5) The intensity of endemicity in this area was represented with the regression equation calculated with cumulative percentages of E.P.G. counts. Regression equation was y=3.887+1.695 log x and Cs. $D_{50}$ was 4.54. 6) The two-stage catalytic model was applied and the calculation lead to the equation $y=0.267(e^{-0.004t}-e^{-0.019t})$; a=0.004 < b=0.019. 7) Other helminthic infection rate in this area was 1.4% in A.lumbricoides 2.7% in T. trichiura, 1.6% in M. yokogawai md 0.2% in Taenia sp. respectively.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• Korean journal of applied entomology
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• v.14 no.3 s.24
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• pp.137-140
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• 1975

Field experiments on red-pepper were conducted in Suweon area during 1972-1974 to determine the seasonal fluctuation of Heliothis assulta H. using black light traps and direct counts. Adult moths emerged in late May, and showed three peaks of fluctuation from late June to middle July, from middle August to late August, and in mid-September. Eggs were first discovered in the field in early July, with peak incidence Iron late August to early September. Larval peaks occurred in late July to early August, in late August and mid-September to mid-October Initial hatching in the field occurred in early July. The numbers of the first larval generation were the highest. The parasitization ratio of Trichogramma spp. on eggs averaged 51 percent during mid-July to mid-September. The numbers of Trichogramma spp. emerging from one tobacco bud-worm egg ranged from one to four, but in most cases one or two egg parasitizing wasps emerged.

• Food Science and Preservation
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• v.15 no.5
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• pp.774-781
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• 2008

was performed and Staphylococcus sciuri, Bacillus cereus, Escherichia coli, Proteus mirabilis, and Enterococcus faecalis were identified. No Salmonella strain, a typical contaminant of eggs, was found. The radiation sensitivities of isolated bacteria and Salmonella typhimurium, in an inoculated model system, were expressed in $D_{10}$ values. The ranges of $D_{10}$ values shown by S. typhimurium, S. sciuri, B. cereus, E. coli, P. mirabilis, and E. faecalis were 0.365-0.399 kGy, 0.418-0.471 kGy, 1.075-1.119 kGy, 0.280-0.304 kGy, 1.132-1.330 kGy, and 0.993-1.290 kGy, respectively. The growth of all six test bacteria in eggs (inoculated at $10^6-10^7\;CFU/g$) during 3 days of post-irradiation storage at ambient conditions ($25^{\circ}C$) was recorded. S. typhimurium was eliminated by irradiation at 3 kGy, and E. coli and S. sciuri were eliminated by irradiation at 5 kGy. The viable cell counts of B. cereus, P. mirabilis, and E. faecalis in eggs showed 4-6 log reductions after irradiation with 5 kGy.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.