• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Food Science and Preservation
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• v.9 no.1
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• pp.102-108
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• 2002

The purpose of this study was to investigate antibacterial activity of extracts of Cordyceps spp.(Paecilomyces japonica and Cordyceps militaris), mugwort and pine needle. Fruiting body and mycelium of Cordyceps spp., mugwort and pine needle were extracted with water and 70% ethanol. Antibacterial activities of each extracts against 3 kinds of Gram positive (Bacillus subtilis, Listeria monocytogenes and Staphylococcus aureus) and 3 kinds of Gram negative pathogenic bacteria(Escherichia coli O157 : H7, Shigella sonnei and Salmonella typhimurium) were tested. The yields of water and ethanol extracts of fruiting body (39∼58%) were 2.4 ∼4.4 times higher than mycellium(9∼24%) in Cordyceps sup., while those of mugwort and pine needle were less than 9%. Ethanol extract of P. japonica mycelium(JFE) had antibacterial to S. monocytogenes at 1% level and ethanol extract of C. militaris fruiting body (MFE) had antibacterial to S. aureus at 3% level. Ethanol extract of mugwort was antibacterial against L monocytogenes and S. aureus at 1% level. Water extracts of Cordyceps spp.(P. japonica and C. militaris) and mugwort had no antibacterial activity against tested bacterial strains. Water extract of pine needle had antibacterial activity against all bacterial strains except E. coli and ethanol extract had antibacterial activity against all tested bacterial strains at 1% level. Pine needle extracts had the most wide antibacterial spectrum against bacterial strains used for this experiment. Growth inhibiting activities of pine needle extracts were higher in ethanol extract than water extract for most of tested bacteria in tryptic soy broth.

• Journal of Life Science
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• v.31 no.2
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• pp.149-157
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• 2021

Prunus mume Sieb. et Zucc is widely distributed in East Asia (Korea, Japan, and China), and its fruit is often used as a medication and food material. However, because most previous studies have only investigated the state of Prunus mume fruit extract, studies on the various ways of processing this extract are still needed to increase its utilization. In this study, we evaluated the physicochemical properties and physiological activities of spray-dried Prunus mume vinegar powder (SPP). The sugar content, pH, total acidity, and moisture content of the SPP were 8.90 °Brix, 3.19, 1.05%, and 3.07%, respectively. The SPP exhibited significantly high antioxidant activity in terms of DPPH radical scavenging activity (65.55%), reducing power (1.48), and hydrogen peroxide scavenging activity (48.07%). In addition, the SPP remarkably decreased the cell viability of human breast MDA-MB-231 and human skin cancer SK-MEL-28 in a dose-dependent manner. The morphological results of the treatment of MDA-MB-231 cells with SPP were distorted, shrunken cell masses. Furthermore, apoptotic bodies and nuclear condensation formed in the SPP-treated MDA-MB-231 cells. The total polyphenol and flavonoid contents of the SPP were 59.58 ㎍/g (gallic acid equivalent) and 57.56 ㎍/g (quercetin equivalent). The results of this study indicate that SPP, which has antioxidant activity and anticancer effects, can be useful in the development of natural medicines and functional food ingredients.

• Korean Journal of Environmental Agriculture
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• v.35 no.2
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• pp.152-157
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• 2016

BACKGROUND: Since bottom ash (BA) contains considerable amounts of CaO and MgO, it could be a useful amendment to increase soil pH and to immobilize cadmium (Cd). This study was conducted to evaluate effect of BA application in reducing Cd phytoavailability.METHODS AND RESULTS: Bottom ash was applied at the rate of 0, 20, 40, and 80 Mg/ha to Cd contaminated soil, and then lettuce was cultivated under field condition. soil pH and net negative charge increased slightly with increasing BA application; however, there was no statistical difference among the rates. Water soluble, exchangeable+acidic, reducible, and oxidizable fraction of Cd decreased with increasing bottom ash application rate, whereas residual fraction of Cd increased with increasing bottom ash application rate. Lettuce yield increased with rate of bottom ash up to 40 kg/ha. Visual evidences of cadmium toxicity and growth inhibition were not found during lettuce cultivation.CONCLUSION: Bottom ash was effective to reduce phytoextractability of Cd and to increase lettuce yield. Conclusively, BA could be a good soil amendment to reduce Cd phytoavailability in contaminated arable soil.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.161-168
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• 2011

The purpose of this study was to evaluate microbiological contamination of fresh vegetables in Korea. Twenty types of vegetables were tested for total aerobic bacteria, coliforms, Escherichia coli, yeast and mold, and pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella, E. coli O157:H7, Cronobacter sakazakii, Shigella, and Campylobacter. Levels of total aerobic bacteria and coliform on 20 vegetables were between 3.74 and 8.04 log CFU/g, and 0.16 and 5.02 log CFU/g, respectively. The highest contamination levels of total aerobic bacteria were observed on water dropwort, sprouts, mungbean sprout, and ballflower root. There was no significant difference (p>0.05) in microbial contamination levels of total aerobic count, coliform, E. coli, yeast and mold between organic and nonorganic vegetables. When isolation methods using selective agars were applied, L. monocytogenes, B. cereus, Salmonella and Campylobacter were isolated from some fresh vegetable samples. Results of API kit tests showed that L. monocytogenes was identified on Chinese cabbage, cucumber, soybean sprouts, and iceberg lettuce while Salmonella was identified on Korean leek. Furthermore, Campylobacter jejuni was also identified in more than 50 of the 100 samples. However, when positive samples from API kit were tested for real-time PCR or 16S rRNA sequencing method, only B. cereus from perilla leaf, carrot, water dropwort, and sprouts showed positive results. These results indicate that selective agar and API kit detection methods might result in false positive results for some pathogens. Therefore, studies need to improve isolation or confirmation methods for such pathogens.

• Food Science and Preservation
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• v.20 no.3
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• pp.323-329
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• 2013

Strawberries are among the leading ready-to-eat agricultural products that have superior taste and nutrition. Thus, consumer concerns about the safety of eating strawberries are growing. To evaluate the contamination levels of strawberries according to their cultivation methods (nutriculture, pesticide-free culture and organic farming) and parts [fruit (flesh), stalk (pedunle) and leaf (calyx)], 1,020 parts of strawberry samples were collected at 12 farms in Nonsan-si and quantitatively or qualitatively examined for the indicators of food safety and food poisoning bacteria. The total aerobic bacteria count in the whole samples was 2.3~6.8 ${\log}_{10}$ CFU/g, and coliform bacteria were detected in 14.2% of the whole samples with a contamination level range of 2.1~4.5 log CFU/g. E. coli were detected in 0.9% of the whole samples with a contamination level range of 2.1~2.8 log CFU/g. The analysis of the bacterial levels according to the cultivation methods showed that the total aerobic bacteria and coliform counts were higher in the strawberries that were grown via organic farming than in those that were grown via nutriculture and pesticide-free culture. However, the E. coli counts of the strawberries that were grown via organic farming and via pesticide-free culture were similar and differed from that of the strawberries that were grown via nutriculture. The analysis of the contamination levels according to the parts of the strawberries showed that the total aerobic bacteria, coliform and E. coli counts of the fruits, stalks and leaves of the strawberries did not significantly differ. Staphylococcus aureus was detected in two organically grown strawberries, but Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were not detected in the whole samples. These results show that the bacterial contamination levels of the strawberries differed based on their cultivation methods. Thus, a suitable method of reducing the bacterial contamination levels of strawberries according to their farming methods is needed.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.241-253
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• 2003

Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25$^{\circ}C$, 4$^{\circ}C$, -18$^{\circ}C$ for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day, with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day or room temperature storage and the rate or increase was low in chilled End frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat. on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging. and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V parahaemolyticus, E. coli O157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while the VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period, while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.150-157
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• 2014

The aim of this study was to suggest a convenient method of monitoring the gingival state through plaque detection. Quantitative Light-Induced Fluorescence-Digital (QLF-D), which can assess mature plaque, can be used to assess the oral hygiene status of individuals and to establish an adequate intervention plans for them. The subjects of the study participated in the clinical training at Department of Dental Hygiene, N University. The subjects completed questionnaires on general characteristics and oral hygiene methods. Then, photographs of maxillary and mandibular anterior teeth of the subjects were taken using the QLF-D. After the oral examinations, gingival state was recorded according to the $L{\ddot{o}}e$ & Silness's Gingival Index (GI). In addition, a plaque control record was calculated in percentage using disclosing agent. The analysis of the relation between the plaque control record and the QLF-D scores showed positive correlation (r=0.638, p<0.001), and the analysis of the relation between the QLF-D scores and the gingival bleeding index scores also showed positive correlation (r=0.562, p<0.001). Besides, the study classified the participants into healthy gingiva group and the gingivitis group according to the classification criteria of GI, and when the difference of QLF-D scores between the groups was analyzed, the QLF-D scores were statistically significantly higher (t=-2.785, p=0.007) in the gingivitis group ($1.71{\pm}1.545$) than the healthy gingiva group ($0.74{\pm}1.290$). When the differences in mean values of the QLF-D scores were analyzed against and the gingival bleeding index scores, the QLF-D scores of 0 and 1 belonged to the category of normal gingival state while the QLF-D scores of 2, 3 and 4 belonged to the category of gingivitis state. Therefore, it is deemed that the red fluorescence detected by the QLF-D from the mature supragingival plaque can be used for monitoring the state of gingivitis.

• Tuberculosis and Respiratory Diseases
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• v.48 no.2
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• pp.166-179
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• 2000

Background: The main reason for the failure of anti-cancer chemotherapy is the build up of resistance by cancer cells to apoptosis. The activation of NF-${\kappa}B$ in many cancer cell lines is reported to be underlying mechanism behind the build up of resistance of cancer cells to apoptosis. However, this relationship varied depending on the cells used in the experiments. In this study, the role of NF-${\kappa}B$ activation in the TNF-$\alpha$-induced apoptosis in lung cancer cell line was evaluated. Methods: NCI-H157 cells were used in all experiments. Cells were exposed to a high dose of TNF-$\alpha$(20 ng/ml) for 24 or 48 hours with or without blocking NF-${\kappa}B$ activation. TNF-$\alpha$-induced activation of NF-${\kappa}B$ was inhibited either by overexpression of $I{\kappa}B{\alpha}$-super repressor($I{\kappa}B{\alpha}$-SR) or by pre-treatment with proteasome inhibitor. Cell viability and apoptosis were evaluated with MTT assay and Western blot analysis for PARP fragment, respectively. Results: Cell viability of NCI-H157 cells was not affected by TNF-$\alpha$ treatment alone; however, combined treatment with TNF-$\alpha$ and cycloheximide reduced cell viability significantly, indicating that resistance to TNF-$\alpha$ is mediated by the new proteins synthesized after TNF-$\alpha$ stimulation. To evaluate the role of NF-${\kappa}B$ in the transcription of anti-apoptotic proteins. delete NF-${\kappa}B$ activation was inhibited before TNF-$\alpha$ stimulation. as described above. $AD5I{\kappa}B{\alpha}$-SR-transduction inhibited TNF-$\alpha$-induced nuclear translocation of p65. TNF-$\alpha$-induced cell death and apoptosis increased after inhibition of TNF-$\alpha$-induced activation of NF-${\kappa}$ by methods. Conclusion: These results suggest that TNF-$\alpha$-induced activation of NF-${\kappa}B$ may be closely related to the acquisition of the resistance to TNF-$\alpha$-induced apoptosis in lung cancer cells. Therefore. blocking of NF-${\kappa}B$ pathway can be a useful therapeutic modality in the treatment of lung cancer.

• The Journal of Korean Academy of Prosthodontics
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• v.50 no.3
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• pp.156-161
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• 2012

Purpose: This study was conducted to obtain difference in fracture strength according to the diameter of one-body O-ring-type of mini implant fixture, to determine the resistance of mini implant to masticatory pressure, and to examine whether overdenture using O-ring type mini implant is clinically usable to maxillary and mandibular edentulous patients. Materials and methods: For this study, 13 mm long one body O-ring-type mini implants of different diameters (2.0 mm, 2.5 mm and 3.0 mm) (Dentis, Daegu, Korea) were prepared, 5 for each diameter. The sample was placed at $30^{\circ}$ from the horizontal surface on the universal testing machine, and off-axis loading was applied until permanent deformation occurred and the load was taken as maximum compressive strength. The mean value of the 5 samples was calculated, and the compressive strength of implant fixture was compared according to diameter. In addition, we prepared 3 samples for each diameter, and applied loading equal to 80%, 60% and 40% of the compressive strength until fracture occurred. Then, we measured the cycle number on fracture and analyzed fatigue fracture for each diameter. Additionally, we measured the cycle number on fracture that occurred when a load of 43 N, which is the average masticatory force of complete denture, was applied. The difference on compressive strength between each group was tested statistically using one-way ANOVA test. Results: Compressive strength according to the diameter of mini implant was $101.5{\pm}14.6N$, $149{\pm}6.1N$ and $276.0{\pm}13.4N$, respectively, for diameters 2.0 mm, 2.5 mm and 3.0 mm. In the results of fatigue fracture test at 43 N, fracture did not occur until $2{\times}10^6$ cycles at diameter 2.0 mm, and until $5{\times}10^6$ cycles at 2.5 mm and 3.0 mm. Conclusion: Compressive strength increased significantly with increasing diameter of mini implant. In the results of fatigue fracture test conducted under the average masticatory force of complete denture, fracture did not occur at any of the three diameters. All of the three diameters are usable for supporting overdenture in maxillary and mandibular edentulous patients, but considering that the highest masticatory force of complete denture is 157 N, caution should be used in case diameter 2.0 mm or 2.5 mm is used.