• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.791-795
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• 2013

The aim of this study was to compare the performance of a standard culture method and polymerase chain reaction (PCR) for the detection of Staphylococcus aureus (S. aureus) in milk and meat products. Milk, dried infant formula, sausage and ground beef that had been artificially inoculated with S. aureus were enriched in tryptic soy broth. After the enrichment, a loopful was inoculated onto Baird-Parker agar with egg-yolk-tellurite. In parallel, 23S rRNA was amplified by PCR from samples of the enriched broth. Suspected S. aureus colonies grown on selective agars were finally confirmed by a coagulase test and colony PCR. No significant statistical differences were observed between the incidence of S. aureus detected by the culture method and the incidence detected by PCR, in milk or dried infant formula. However, in sausage and ground beef, the number of positives detected by PCR was significantly higher than by the culture method (p<0.05). Our findings suggest that PCR could be an effective screening tool for the detection of S. aureus compared to the standard culture method.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.249-253
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• 2017

This study aimed to compare the automated most-probable-number (MPN) TEMPO BC and the quantitative mannitol-egg yolk-polymyxin (MYP) plate methods for enumeration of Bacillus cereus in food samples known to be frequently contaminated. Food products that were naturally or artificially contaminated with B. cereus were analyzed by both methods. A difference of less than 1 log (CFU/g) between the two methods was noted in 95.3% samples. There were no significant differences in artificially contaminated products between the two methods in terms of $R^2$ values for sauce products, jorim products, fish products, etc. However, a significant difference was noted for sunsik, fermented soybean products, and products. The linear equation of naturally versus artificially contaminated food was $log_{(TEMPO\;BC)}=0.8453{\times}log_{(MYP\;plate\;agar)}+0.1642$. Statistical analysis of the results showed good agreement between the two methods. Due to growing interest in food safety, the use of the TEMPO BC method may increase. In response to this trend, the results from this study will offer valuable comparative data on the feasibility of existing methods and help develop new approaches for food safety testing.

• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.1
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• pp.109-118
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• 2015

In order to obtain basic informations about impact assessment of marine life by suspended solids in coastal waters, the survey about recent study related with suspended solids effects on exploitable marine life (shellfish, fish, seaweed.) was tried. 1) The paper concerning impacts of suspended solids on marine life has been mainly focused on shellfish. 2) Effects of suspended solids on marine life mainly investigated for acute toxicity. 3) Experiments with suspended solids are intended on adult and juvenile in shellfish, egg and juvenile in fish, and spores in seaweed. Biological impacts of suspended solids can vary depending on concentrations, duration, and life stage, and these informations would improve a knowledge of the effects of suspended solids on marine life.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.248-251
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• 2000

Electron spin resonance (ESR) spectroscopy was used to detect irradiated chicken eggs, to investigate the effect of irradiation dose on the ESR signal intensity and to identify the stability of radicals under 77 days of storage. Raw chicken eggs were irradiated with doses of 0, 0.5, 1, 2, 3 and 5 kGy at room temperature using a Co-60 irradiator. The samples were prepared by separating, drying and powdering shells from the raw eggs. The irradiated chicken egg shells presented an asymmetric absorption in shape at g$_1$=2.0023$\pm$0.00004 and g$_2$=1.9979$\pm$0.00005, different from the non-irradiated ones. The strength of the ESR signal increased linearly with the applied doses (to S kGy). The intensity of the ESR signals after irradiation were stable even after 77-day of storage at 5$^{\circ}C$ and/or room temperature.

• Journal of Veterinary Clinics
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• v.35 no.2
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• pp.39-45
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• 2018

We evaluated the effects of green tea extract (GTE) supplementation at different dilution steps on boar sperm freezing and in vitro fertilization. Sperm intracellular hydrogen peroxide ($H_2O_2$), motility, viability, acrosome integrity and morphology were determined. In addition, sperm IVF parameters (penetration and monospermy) and glutathione (GSH) levels of presumptive zygotes (PZs) were evaluated. Semen was diluted in lactose egg yolk (LEY) and cooled at $5^{\circ}C$ for 3 h (first dilution step) and then diluted in LEY with 9% glycerol and maintained at $5^{\circ}C$ for 30 min (second dilution step). Four experimental groups were compared: first and second dilution steps without GTE (control), first dilution step with GTE (Step 1), second dilution step with GTE (Step 2) and first and second dilution step with GTE (Step 1+2). The spermatozoa were frozen in nitrogen vapor. Higher sperm motility, viability and acrosome integrity after thawing were observed in Step 1, Step 2 and Step 1+2 groups compared with the control (P < 0.05). Lower $H_2O_2$ level was observed in Step 1+2 compared with control and Step 1 (P < 0.05). For IVF, matured oocytes were co-cultured with spermatozoa frozen according to the experimental groups. GSH levels of PZs were significantly higher in Step 2 and Step 1+2 than in control and Step 1 (P < 0.05) without a significant difference in IVF parameters. In conclusion, supplementation with GTE in both first and second dilution steps during the freezing process resulted in better boar sperm cryopreservation and might be beneficial for further embryo development.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.5
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• pp.435-442
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• 2011

This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at $5^{\circ}C$ for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was $1,257\;g{\times}cm$, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.552-563
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• 2014

This study was performed to investigate the dietary habits and nutritional knowledge of elementary school students (boy : 250, girl : 250) by gender. Frequency of skipping breakfast was high in both boys and girls. Duration of mealtime was significantly higher for boys compared with girls (p<0.001). Regularity of meals was not significantly different between boys and girls. Reason for irregular meals was 'no appetite' for both boys (39.6%) and girls (40.0%). Unbalanced diet was high in both boys (60.8%) and girls (59.6%), and problems related to dietary habits were in order of 'unbalance diet', 'irregular mealtime', 'overeating', 'skip a meal frequently', and 'eat out frequently'. Frequency of snack intake was significantly higher for girls compared to boys(p<0.05). The criterion for selecting snacks was higher for 'nutrition' compared to 'good taste' for both boys and girls. Frequency of eating out was statistically insignificant, and eating out preferences were in the order of 'Korean food', 'western food', and 'Chinese food'. Eating behavior 'eat meat, fish, egg, tofu every meal' was significantly higher for boys compared to girls (p<0.01). 'Healthful' response rates were 57.6% for boys and 58.8% for girls. Practice level of nutritional knowledge was significantly higher in girls compared to boys (p<0.001). To establish good eating behaviors, we should develop systematic and continuous education programs.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.21 no.1
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• pp.67-83
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• 1995

Skin irritations accompany the series of complex, physical and chemical changes. Alternative methods which reflect the biological phenomenon more sensitively are necessary for the purpose of reducing the animal tests and improving the accuracy and reliability. Chorioallantoic membrane (CAM) vascular assay is a in vitro method which utilizes the chorioallantoic membrane of hen's fertilized egg of about 10 days old. Test substances are placed directly onto the surface of the CAM and 1 hour later the CAM vasculature is subjectively evaluated to determine with a chemically related-injurious reponse including the appearance of haemorrage, congestion, coagulation, and so on. In this research, using the various surfactants, the correlations of CAMVA with in vivo models (intradermal safety test and human primary irritation test) were investigated. And CAMVA closely correlated to intradermal safety test (r=0.89) and human primary irritation test (r=0.90). From the result, it seems that CAMVA can also be used as a method for predicting the skin irritaions.

• Korean Journal of Environmental Agriculture
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• v.42 no.3
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• pp.220-230
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• 2023

Imidacloprid is a neonicotinoid insecticide widely used for insect control in a variety of crops. The evaluation of imidacloprid total residues in animal feeds derived from crop by-products is required to ensure the safety of livestock products. We performed simultaneous LC/MS/MS analyses of imidacloprid and its metabolites in five different livestock products including beef, pork, chicken, milk and egg from domestic markets. The methods for sample preparation and instrumental analysis were established by modifying QuEChERS method to meet the Codex guidelines. The methods generated 0.0035 mg/kg of the limit of determination (LOD), 0.01 mg/kg of the limit of quantitation (LOQ) and standard calibration linearity with >0.983 of the coefficients of determination (R²). The methods exhibited the recovery values of imidacloprid and its metabolites ranging from 65.66 to 119.27% without any interference between matrices. Imidacloprid total residues in the livestock products were found as values lower than the LOQ and maximum residue limits (MRLs). This study suggests that the methods are successfully applicable for the safety evaluation of imidacloprid total residues in livestock products from domestic markets.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.93-98
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• 2014

This study was conducted to analysis the reason for implementing HACCP system, advantage and disadvantage of HACCP system implemented laying hen farm. The study was carried out by randomly selected fifteen laying hen farms located in all around Korea. All data were collected from fifteen laying hen farms before and after the implementation of HACCP system. The results were as follows: The egg production rate, livability rate and monthly used animal medicine fee did not changed after HACCP system implementation. However, monthly used disinfectant fee tended to be higher in HACCP farm compared to non-HACCP farm. 26.92% of the laying hen farmer responded enhancement of their farm competitiveness as the major propose for implementing HACCP system. The advantages of HACCP implemented laying hen farms were methodical farm management (22.39%), improvement of awareness (21.18%), improvement of the farm sanitation management level (15.30%), safety egg production (15.05%), productivity enhancement (7.29%), reduction of mortality rate (6.82%), and improvement of labor's welfare (5.89%). The disadvantages of HACCP implemented laying hen farms were HACCP recording (43.30%), alteration of consciousness (22.60%), HACCP monitoring (11.11%), HACCP education (9.97%), HACCP verification (6.90%), and A high turnover of labor (6.13%). In conclusion, implementation of HACCP system to laying hen farm did not affect on the productivity or the use of animal medicine. However, the HACCP system may enhance safety and sanitation of egg production for consumer.