• 한국식품과학회지
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• 제28권3호
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• pp.482-489
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• 1996

건고추를 통고추와 분말고추로 구분하고 감마선 조사기법을 이용, 포장재별(통고추; PC 마대 및 PE/PC 마대, 분말고추; NY/PE - laminated film) 및 저장온도별 품질 안전성 시험을 수행하여 위생화와 장기 안전저장성을 검토하였다. 건고추(통고추)는 실온조건에서 6개월 저장후 기존의 PC마대로 단독포장한 경우에 중량변화, 해충발생, 변색, 성분변화 등의 품질열화로 상품가치를 완전 상실하였으나, PE/PC병용포장후 5-7.5 kGy 범위의 감마선 조사는 실온에서 2년간 장기 안전저장이 가능하였다. 7.5-10 kGy 조사된 분말고추에서도 실온 및 저온($5-10^{\circ}C$)에서 2년간 저장동안 양호한 위생적, 이화학적, 관능적 품질을 유지하였다.

• 수산해양교육연구
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• 제27권4호
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• 한국식품위생안전성학회지
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• 제16권2호
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• pp.96-102
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• 2001

위생적인 신선육 처리 방안을 모색하기 위하여 도체처리 과정과 식육처리 과정 중 고기의 표면 및 작업도구의 위생실태를 계절별로 검토하였다. 하절기에 총균수, 저온성 균수, 대장균군수 모두 높게 나타났으며, 특히 도체 세척전보다 세척 후에 미생물 오염도가 높았고, 계절에 관계없이 수송 후의 오염도가 가장 높았다. 칼, 도마와 장갑에서 하절기에 $10^{5}$ $ extrm{cm}^2$을 나타내어 높은 미생물 오염도를 나타내었다. 도체 처리 과정 중 도체 표면에서 Escherichia. coli O157, Pseudomonas aeruginosa, Klebsiella, ornithinolytica, Staphylococcus aureus, E. Tatumella, ptyseos, Serratia odorifera, Aeromonas, Aeromonas sobria, Enterobacter colacae, Flavimonas oryzihabitans oryzihabitans를 분리하였으며, 도마에서는 S. aureus, Listeria grayi, L. monocytogenes, 장갑에서 L. grayi, Erwinia spp., Salmonella spp. S aureus, 골발육에서는 Citrobacter freundii, L. momocytogenes, S. aureus가 분리.동정하였다.

• Toxicological Research
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• 제13권1_2호
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• pp.55-60
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• 1997

Gamma irradiation was applied to Angelicae gigantis radix and Aloe to improve their hygienic quality. The effective dose of irradiation was 7 kGy in Angelicae gigantis radlx and 5 kGy in Aloe for the sterilization of all contaminated microorganisms tested. After 8 months of storage at room temperature, no growth of microorganisms was observed in the irradiated products. The safety of these products were evaluated by Salmonella typhimurium reversion assay and in vivo micronucleus assay using mouse bone marrow cells. They were negative in the bacterial reversion assay with S. typhimurium TA 98, TA100, TA1535 and TA1537. In the in vivo mouse micronucleus assay, they did not show any clastogenic effect at all doses tested. These results indicate that the gamma irradiation of Angelicae gigantis radix at 12 kGy and of Aloe at 10 kGy have no genotoxic effects under these experimental conditions.

• 한국식품위생안전성학회지
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• 제12권2호
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• pp.111-116
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• 1997

For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

• Journal of Dairy Science and Biotechnology
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• 제19권1호
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• pp.30-38
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• 2001

The most important task in Korean dairy industry is to keep the seasonal and annual balance of raw milk supply and demand. Too much surplus milk supply which causes dumping sale of market milk makes dairy industries get in trouble of management, and eventually affects to farmers and consumers economically. As balancing of supply and demand is so important in the fee economic market system, the adaption of the quota system of milk production and seasonal price differentiation has been recommended very often as a method of controlling the milk supply and demand. However, this recommendation did not go through successfully due to the strong objection of dairy farmers. Recently, the voice of consumer's requirement for safer and more hygienic, and high protein, low fat level dairy product is getting stronger. By knowledge of this kind changes, quality improvement in nutrients and hygiene is the most positive way to expand the volume of milk consumption. To meet the consumer's demand, therefore, it is necessary to revise the level of milk fat content and the hygienic grading system for the payment system of raw milk.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.205-209
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• 1997

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

• 한국식품조리과학회지
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• 제23권5호
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Nutrition Research and Practice
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• 제2권2호
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• pp.93-99
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• 2008

A community-based longitudinal study was conducted in the Manya Krobo District of the Eastern Region of Ghana with the objective of assessing how caregiving practices influence nutritional status of young children in Ghana. The study subjects were one hundred mothers with infants between the ages of 6 and 12 months. Each child was visited at home monthly for a period of six months. On each visit, information was collected on caregiver household and personal hygiene, child's immunization status, child's dietary diversity, caregiver responsiveness during feeding, caregiver hygienic practices related to feeding and child's weight and length. At the end of the study, summary scores were generated for each variable and quality of care practice determined based on their distribution. Classification of child nutritional status was based on z-scores for both weight-for-age and length-for-age. The results revealed that caregivers who exhibited better quality of care practice had well-nourished children. Such caregivers were more likely to practice good household and personal hygiene than those of poorly nourished children (97.1% vs 31.8%, p<0.001). They were also more likely to complete their children's immunization schedules (88.2% vs 62.2%, p<0.001), provide good quality diets from highly diversified sources (79% vs 23%, p<0.001), exhibit high responsiveness during feeding (100% vs 22.7%, p<0.001) and feed under hygienic conditions (100% vs 22.7%, p<0.001). Based on the findings it was concluded that good caregiving practices are associated with improved child nutritional status.

• 한국식품저장유통학회지
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• 제19권1호
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• pp.54-61
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• 2012

신선편이식품 생산업체의 가공환경에 대한 관리수준 평가 결과, 공통적으로 작업 중에 배수구 및 바닥의 오염과 출입구 손잡이와 같이 작업자의 손이 닿는 곳의 오염도가 심한 것으로 조사되었다. 이는 재료로 전이될 가능성이 높으므로 재료에 손이 직접 닿지 않도록 하는 등 이에 대한 관리가 필요할 것으로 사료되었다. 낙하균의 조사 결과, 전체적으로 오염 정도는 크지 않으나, 원료 전처리 작업실에서는 원료 표면에 있는 흙이나 미생물이 작업과정에서 공기 중으로 퍼져 검출되는 경우도 있고 세척작업실에서 검출된 낙하균의 경우 공정 중의 제품을 오염시킬 가능성이 있으므로 작업장 내 공기 유입 시 필터를 사용하거나, 천장 등 작업시설의 청소 작업을 통해 낙하균을 감소시키거나 검출되지 않도록 하는 등 이에 대한 관리가 필요할 것으로 판단되었다. 가공공정 및 설비에 대한 관리수준 평가에서는 전반적으로 모든 미생물 군에서 도마 작업 후 증가율이 높았으나 대부분 청소 후에 완전히 제거되었다. 다만, 일반세균의 경우 작업 전에 모든 대상에서 검출됨에 따라 제품이 오염되지 않도록 이에 대한 처리방안이 필요한 것으로 판단되었다. 또한, 설비를 대상으로 미생물오염 정도를 조사한 결과, 청소 후에 대부분의 미생물이 제거되었으나 뜰망에서는 일반세균과 곰팡이 및 효모가 일부 검출되어 이에 대한 위생조치가 필요한 것으로 판단되었다.