• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.277-280
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• 1997

The effects of acetic acid (AA) on aerobic plate counts (APC), gram-negative bacterial counts (GNC), and generation time (GT) in chicken wings stored at 4* were assessed. Chicken wings were treated with 0.5-1.5% (v/v) AA at exposure times of 5 min. Treatments of AA for 5 min significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken wings for 8 days, respectively. After 4 days of storage, treatments of 1.0% AA and 1.5% AA for 5 min completely (P<0.05) inhibited APC and GNC compared to initial controls. Based on these results, treatments of 1.0% AA and 1.5% AA for 5 min prolonged the microbiological shelf-life for 8 days compared to those of 0.5% AA and the controls. All treatments of AA increased the lag phase and GT of aerobic microorganisma.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.238-242
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• 1998

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at $2{\pm}2^{\circ}C$, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P<0.05). Chicken wings from retailsale store significantly (P<0.05) decreased generation time (GT) compared to other chicken carcasses.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.26-32
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• 1990

Attempts were made to define the characteristics of microbial community as an indicator of Kimchi fermentation. Determination of communities was carried out by simple Gram-stain, followed by direct microcopic counts. In room-temperature $(15^{\circ}C)$ fermentation, microbial succession was occurred in the order of communities of Gram-positive bacteria, yeasts and Gram-negative bacteria. It was characteristic that Gram-positive bacterial community was developed during the production of lactic acid, yeasts community was developed to cause rancidity, and Gram-negative bacterial community was relevant to maceration (or softening) as well as rancidity. The fluctuation of apparent Gram-negative reaction group might be used as a criterion of death or aging of Gram-positive bacterial populations. In low-temperature fermentation $(5^{\circ}C)$, however, it was found that yeasts and Gram-negative bacterial communities did not developed but only Gram-positive bacterial community did. It follows from these results mentioned above that maturity of Kimchi depends on the development of Cram-positive bacterial community. Thus, the size and occurrence of microbial community are avaiable for an indicator of Kimchi fermentation, and also determination of community could be a useful method to predict the maturity.

• Pediatric Infection and Vaccine
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• v.4 no.1
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• pp.79-89
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• 1997

Purpose : Neonatal bacterial meningitis is the disease which clinical manifestations are nonspecific and several neurologic complications may occur. We studied neonatal bacterial meningitis, particularly in treatment and prognosis according to causative organisms -gram positive and gram negative bacteria- to assist in treatment of neonatal bacterial meningitis. Methods : We analysed twenty-four cases retrospectively who had been admitted in NICU or pediatric ward in Chung-ang Gil hospital from Jan. 1991 to Jun. 1996, and who had proven causative organisms in culture or latex agglutination[n test in CSF. Results : 1) The ratio of male to female was 2.4: 1. The mean birth weight and gestational age in cases with gram positive bacterial meningitis were $2.91{\pm}0.79kg$ and $38.4{\pm}2.74$ weeks and those in cases with yam negative bacterial meningitis were $3.30{\pm}0.90kg$ and $37.7{\pm}3.33$weeks respectively. There was no significant difference between the two groups. 2) The perinatal predisposing factors were pematurity, mecoinium staining amnionic fluid, matemal diabetes and pregnancy-induced hypertension, etc. The clinical manifestations Were fever, seizure, poor oral intake and fontanel bulging, etc. There were eleven cases with early onset bacterial meningitis(four cases by gram positive bacteria, seven cases by gram negative bacteria), and thirteen cases with late onset bacterial meningitis(seven cases by gram positive bacteria, six cases by gram negative bacteria). There was no significant difference between the two groups in terms of onset. 3) There were eleven cases with yam positive bacterial meningitis and they were coagulase-negative staphylococci(three cases), group B streptococci(three cases), Staphylococcus aureus(two cases), Streptococcus viridans(two cases), and enterococci(one case). And there were thirteen cases with gram negative bacterial menir gitis and they were Escherichia coli(seven cases), Klevsiella pneumoniae(three cases), Pseudomonas aeruginosa(one case), Acinetobactor(one case) and Enterobacter(one case). 4) The initial CSF WBC counts in cases with yam negative bacterial meningitis were significantly higher than those in cases with gram positive bacterial meningitis but the CSF protein and glucose levels were no significant difference in the two groups statistically. 5) The number of cases with abnormal findings in brain ultrasonography was seven in gram positive bacterial meningitis and ten in gram negative bacterial meningitis. 6) There were relatively high sensitivity to penicillin derivatives, the first generation cephalosporin and vancomycin in gram positive bacteria and to the third generation cephalosporin and amikacin in gram negative bacteria. 7) The mortality rate was 20.8%(5 cases were expired or discharged hopelessly). There was no significant difference between the two groups in prognosis. Conclusions : We recommend active treatment in noenatal bacterial meningitis to improve prognosis because the prognosis is poor.

• Journal of Korean Academy of Nursing
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• v.9 no.2
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• pp.17-26
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• 1979

This research is to prevent the infection of maternity in the hospital by examining the microbes contaminations in maternity through airbone microbes and those who are engaged in the ward of O.B. ＆ G.Y. and to furnish the basic data available to hospital management. The bacterial growth of airbone microbes contaminations in nosocomial air and who thor the nasal cavity of passers by (doctors, nurses, parturient women) who went to the ward of O.B. ＆ G.Y. contaminated or not were examined in“E”Univ. Hospital from July to August, 1979 by using thioglycollate broths and agar plates. The following results were obtained: 1. The average colony number of airborne microbes revealed as follows the pediatric ward (36 colonies), the internal ward (33 colonies), the ward of O.B. ＆ G.Y. (30 colonies), the ward of surgery (24 colonies), delivery-waiting room (11 colonies), and the delivery room (3 colonies). 2. The bacterial growth beforenoon differed from that of afternoon. Namely, the latter (24 colonies) was higher than the former (21 colonies). 3. The type of strains isolated from the air of the ward revealed staphylococci (82%), Gram negative bacilli (18%), fungi (17%), Gram positive diplococci (13%), and Bacillus subtilis (2.8%). 4. The strains isolated in the delivery-waiting room revealed staphylococci (66.7%), Gram negative bacilli (33.6%), and revealed staphylococci (75%), Gram positive diplococci (8.3%), and fungi (8.3%), in delivery room. 5. Most of strains isolated in the ward of O.B. & G.Y. revealed staphylococci (100.0%), Gram positive diplococci (8.3%), and Gram negative bacilli (6.7%). 6. The strain isolated in the surgical ward revealed staphylococci (91.7%), fungi (33.3%), Gram positive diplococci (25%), Gram negative bacilli (25%) and Bacillus subtilis (8.3%). 7. The strain isolated in the pediatric ward revealed staphylococci (75%), fungi (25%), Gram positive diplococci (8.3%), Bacillus subtilis (8.3%), and Gram negative bacilli (8.3%). 8. The strain isolated in the internal ward revealed staphylococci (91.7%), fungi (33.3%), Gram positive diplococci (25%), and negative bacilli (16.7%). The strains isolated from the nasal cavity of those doctors and nurses who and enaged in the ward of O.B. & G.Y. revealed staphylococci (80%), Bacillus subtilis (10%), and Gram negative bacilli (10%), from doctors and Gram positive diplococci (10%), instead of Gram negative bacilli (10％), from nurses. 10. The strain isolated from nasal cavity of parturient women on admission revealed staphylococci (90%), and Gram negative bacilli (10%), but after admission revealed staphylococci (70％), Gram positive diplococci (10%), and Gram negative bacilli (10%). 11. Of the total 91 staphylococci isolated from the air of the ward, the Coagulase pastive was 36 (39.6%), and the negative 55 (60.4%), As a result of the coagulase experiment of the staphylococci isolated from the nasal cavity of those who are engaged in the ward of O.B. ＆ G.Y. all were revealed as negative that belonged to non-pathogenic. 12. Consequence of the biochemic examination of the gram negative bacilli isolated from the air of the ward the aerobacter aerogens revealed was (16.7%) E-coli 5％ in the nasal cavity of those came and went to the of O.B. ＆ G.Y. and Aerobacter aerogens 7.5%.

• Journal of Life Science
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• v.10 no.1
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• pp.74-78
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• 2000

This study was investigated to evaluate the distribution of airborne microorganisms at underground shops in Seomyun and Nampodong, Pusan. The number of bacterial colonies on the nutrient agar plate plates were calculated by the open petri dish method for 30 minutes in indoor air of underground shops at every seasons in a year. There was no statistically significant difference between Seomyun and Nampodong in mean colony counts. Isolation rates of Gram positive rods was highest, and Gram positive cocci and Gram negative rods were followed. In Nampodong underground shops, Enterobacteriaceae strains was isolated. Mean colony counts according to seasons was higher at summer and autumn in Seomyun, and spring and winter in Nampodong. In near future, a study on the distribution of bacteria causing respiratory infection should be followed.

• Korean Journal of Microbiology
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• v.25 no.3
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• pp.244-248
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• 1987

Attempts were made to enumerate the number of Gram positive and negative bacteria in the development of natural fermentation rapidly and simultaneously. A general Gram stain was applied to this study. The number of cells by Gram stain was proportional to the cell turbidity by spectrophotometer within a range of 0.7 absorbance at 610nm. The cells washed out during procedures were not exceeded about 8 percentage. The standard error of separate counts in the mixture of Cscherichia coli and Micrococcus luteus was $5.1\pm2.3$%. The possible range of counting was $5.5\times 10^{7}-1.0\times 10^{9}$ cells/ml. Therefore, it is believed that a general Gram stain could be applied to the separate counting of mixture of Fram positive and negative bacterial populations too. In practice, growth kinetics of hemp retting and Kimchi fermentation were presented.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.16-20
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• 2001

Microbiological and sensory evaluations of refrigerated chicken (average weight of 500g) legs treated with acetic acid (AA), lactic acid (LA), or citric acid (CA) during between June and August, 1998 were assessed. Chicken legs were immersed in solutions containing 1% individual acids for 10 min. Chicken legs treated with AA for 10 min during storage of 16 days at 4$^{\circ}C$ had a significantly (P<0.05) lower levels of aerobic plate counts (APC) and gram-negative bacterial counts (APC) compared to those of LA or CA. AA had greater antimicrobial activity than LA or CA. Microbiological shelf-life of refrigerated chicken legs treated with AA increased eight-additional days compared to the controls. Sensory scores of chicken legs treated with acidulant were in the “liked less”to typical category during storage of days at 4$^{\circ}C$

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.