• Journal of Food Hygiene and Safety
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• 제19권3호
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• pp.140-150
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• 2004

It has been recognized that international food standards should be considered for a long time. The Codex Alimentarius programme initiated in the early 1960s has received valuable background documentation from the ICMSF (International Commission on Microbiological Specification for Foods) and also from ISO(the International Organization for Standardization). There has been a considerable move towards international harmonization of standards and methods of analysis. Many foreign countries recommend the guidelines for food microbiological standards quantitatively. To complement microbiological limits and tolerance levels for permissible number of defective samples, allowances should be made for sampling and other variations in laboratory methods. It may be necessary for guidelines of domestic food microbiological standards to be established so that the domestic food standards can be harmonized with foreign food standards. Food safety related microbiological guidelines of ICMSF, EU (European Union), UK (United Kingdom), China (Hong Kong) and Japan were reviewed and shown in examples.

• Food Science of Animal Resources
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• 제38권1호
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• pp.43-51
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• 2018

This study was conducted to analyze the microbiological contamination status of raw beef distributed in Korea, and evaluate the suitability of current aerobic plate count (APC) guidelines. We analyzed five years (2010-2014) of microbiological monitoring data obtained from the Ministry of Food and Drug Safety and investigated the microbiological status of raw beef collected from meat packing centers and meat shops in the Seoul/Gyeonggi, Gangwon, and Chungcheong regions in August 2015. From 2010-2014, most raw beef (>94%) displayed APC levels of < $1.0{\times}10^6CFU/g$. However, raw beef samples collected from all three regions in August 2015 had comparatively higher APC levels than those reported in previous years. To evaluate the relationship between the APC level and quality, changes in beef loin were evaluated during cold storage for 15 days at $4^{\circ}C$. On day 11, the mean APC level ($4.7{\times}10^6CFU/g$) conformed to current guidelines in Korea ($1.0{\times}10^7CFU/g$) and the pH value was 5.82. However, the sensory evaluation score for color and overall acceptability was under 3.0, meaning that the beef loin was not acceptable for eating. These results suggest that current APC guideline for raw beef should be lowered to $1.0{\times}10^6CFU/g$ to improve both the microbiological safety and palatability of raw beef.

• Journal of the Korean Society of Food Culture
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• 제11권2호
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• pp.235-242
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• 1996

Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.

• Korean Journal of Ecology and Environment
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• 제36권3호통권104호
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• pp.356-368
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• 2003

Water quality of effluent from wastewater treatment plants (WWTPS) was reviewed to examine the feasibility of agricultural reuse using USEPA and WHO guidelines. It might meet the guidelines for BOD and SS, however, the most critical microbiological concentration was too high and further treatment is required. The pilot study of three treatments were performed to reduce microbiological concentrations. The UV irradiation was proved to be very effective in disinfection of secondary level effluent, and about 30 mW ${\cdot}$ s/$cm^2$ of dose was suggested to meet the even most stringent USEPA guidelines. Slow sand filter demonstrated effective removal of bacteria, and effluent concentration of total coliform (TC), fecal coliform (FC), and E. coli. dropped from about 10,000/100 mL to 300, 200, and 150 MPN/100 mL, respectively, showing over 95% removal. These level of bacterial concentration sufficiently meet the WHO guidelines ($10^3\;{\sim}\;10^5$ FC/100 mL), and could meet the more stringent USEPA guidelines (200 FC/100 mL) if properly applied. Slow sand filter also provided about 50% removal of SS, turbidity, and BOD in addition to bacterial removal. The removal efficiency of pond system was relatively poor, but still showed over 85% removal and effluent concentration of TC, FC, and E. coli was all below 10,000/100 mL. The pond system alone could meet the WHO guidelines, but hardly meet the USEPA guidelines and further treatment might be necessary. Overall, three methods evaluated in the study treat the effluent to meet the WHO microbiological guidelines for agricultural reuse. The UV disinfection and slow sand filter might also could the USEPA guidelines, while the pond system can hardly meet the USEPA guidelines if applied alone. The WHO and USEPA guidelines were made based on data from upland field agricultural system and may not be directly applicable to the paddy field agricultural system. Therefore, national standards for agricultural reuse of reclaimed water should be made considering domestic agricultural systems as well as international guidelines. Also, further investigation is recommended to develop optimum and feasible treatment measures for agricultural reuse of effluent from WWTPs.

• Proceedings of the SCSK Conference
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.524-526
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• 2003

Lipsticks are cosmetics which do not contain water and are usually preserved with parabens. When submitted to the Challenge Test, theses products did not reach the CTFA criteria, which means that microbiological contamination could occur before the end of its shelf life. The aim of this study was to evaluate the contamination level of 130 lipsticks after its use. Microorganisms were isolated from 14,6 % of the samples. However, only in two samples (1,5%) the contamination level exceeded the 100 CFU/g level, which means that, although the preservative system was not efficient to eliminate bacteria, the lack of free water was enough to prevent the microbial development. Total bacteria and fungi were determined by conventional methodology, according to CTFA Microbiological Guidelines. The microbes were then isolated and characterized as normal skin flora microorganisms. This suggest that products were contaminated by the constant application of lipsticks by consumers. This could lead to cross contamination when the same product is shared by several people. Extra care should be taken into account when this type of products are available to be tested by several consumers in demonstration displays.

• Korean journal of food and cookery science
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• 제2권2호
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Korean journal of food and cookery science
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• 제7권4호
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• pp.111-118
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• 1991

The purpose of this study was to evaluate nutritional adequacy and microbiological quality of foods served in day-care centers, and to provide basic information and guidelines for the development of computerized standardized recipes and microbiological quality control program. Assessment was conducted for four day-care certers selected from each of the four groups categorized in the basic survey. Nutritional balance and amount of consumption of the food was calculated and microbiological analysis was conducted. The results of the study showed the followings: the nutritional assessment of food served in day-care centers indicated that energy and nutrients contents of foods were below the recommended level (RDA/3), except the case of a university day-care center; the percentage of leftovers for soups and vegetables was high, but that for a la carte was low; fecal coliform was not found in any of samples, however, the number of coliform in the salted Korean radish and salad was higher than guideline for microbial acceptability; the number of coliform checked from the surface of the cutting board was higher than acceptable level in most day-care centers.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.215-220
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• 2017

The consumption of natural cheese in Korea has dramatically increased since 1997. However, most of the cheeses consumed in Korea are imported. Thus, surplus milk has accumulated in Korea. To solve this problem, the Ministry of Agriculture, Food and Rural Affairs established a policy to create a farmstead dairy industry. Although the law governing the industry was established in 2016, food safety guidelines have not been prepared. Milk and cheese are prone to contamination with mycotoxins such as aflatoxin M1 and ochratoxin A, antibiotic residues such as penicillin and tetracycline, and pathogenic bacteria including Listeria monocytogenes, Escherichia coli, Salmonella, and Staphylococcus aureus. L. monocytogenes infections have a very high mortality rate; hence, special attention should be paid to preventing contamination of milk and cheese with this organism. To ensure the microbiological safety of farmstead dairy products, the HACCP model has been used. However, this model is not suitable for current processing environments of farmstead dairy products because of the small size of the operations. In addition, scientific data on the microbiological safety of farmstead dairy product are limited and are urgently needed.

• Korean journal of food and cookery science
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• 제32권6호
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• Journal of Food Hygiene and Safety
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• 제1권2호
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• pp.121-131
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• 1986

Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.