• 한국식품조리과학회지
• /
• 제21권5호
• /
• pp.557-566
• /
• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.684-694
• /
• 2004

The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures $(3,\;10^{\circ}C)$ and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water, performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.

• 한국식품조리과학회지
• /
• 제20권6호
• /
• pp.667-676
• /
• 2004

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

• ETRI Journal
• /
• 제38권2호
• /
• pp.376-386
• /
• 2016

Currently, web applications are gaining in prevalence. In a web application, an input may not be appropriately validated, making the web application susceptible to cross-site scripting (XSS), which poses serious security problems for Internet users and websites to whom such trusted web pages belong. A taint inference is a type of information flow analysis technique that is useful in detecting XSS on the client side. However, in existing techniques, two current practical issues have yet to be handled properly. One is URL rewriting, which transforms a standard URL into a clearer and more manageable form. Another is HTML sanitization, which filters an input against blacklists or whitelists of HTML tags or attributes. In this paper, we make an analogy between the taint inference problem and the molecule sequence alignment problem in bioinformatics, and transfer two techniques related to the latter over to the former to solve the aforementioned yet-to-be-handled-properly practical issues. In particular, in our method, URL rewriting is addressed using local sequence alignment and HTML sanitization is modeled by introducing a removal gap penalty. Empirical results demonstrate the effectiveness and efficiency of our method.

• 대한통합의학회지
• /
• 제4권4호
• /
• pp.109-117
• /
• 2016

Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC). Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit. Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.

• 한국식품조리과학회지
• /
• 제25권5호
• /
• pp.632-642
• /
• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• 대한인간공학회지
• /
• 제6권1호
• /
• pp.41-44
• /
• 1987

Researches were made on foot-warming, anti-bacteria and deodorant treatment. Feet, the very important organ to human body, perspire much and their temperature is lower than those of other parts. Hence, keeping feet warm, sanitary and deodorant is the area of this study. Latex sponge of activated carbon, impregnated open cell foam, treated with Vikol DZ-anti-bacteria finishing agent, was developed and tested for warmth-keeping by KSK 0560 test method and for sanitization by AATCC 90 HALO test method and for deodorization by wearing tests. The results show that the new developed latex spongee has warmth-keeping ratio of 2.5 times higher than that of the conventional spong and it has an excellent anti-bacteria effect. Actual wearing function tests also show that it improves significantly the performance of deodorization, sanitization, warmth-keeping and bulkiness.

• 한국식품과학회지
• /
• 제39권4호
• /
• pp.419-424
• /
• 2007

생 홍고추를 열수, 오존수, 과산화수소와 차아염소산나트륨으로 살균 처리하여 적정 살균조건을 선정하고 선정된 조건에서 살균한 홍고추를 $-70^{\circ}C$로 냉동하여 $-30^{\circ}C$에서 30일 동안 저장한 후 품질변화를 측정하였다. $95^{\circ}C$에서 4분간 열수 처리하였을 때 E. coli와 coliform이 음성을 나타내었으며, 오존수 처리는 0.5 ppm에서 6분간 살균 처리하였을 때, 과산화수소는 2% 용액으로 12분간 살균처리로 음성을 나타냈다. 차아염소산나트륨 처리는 3% 용액으로 4분간 처리하였을 때 음성을 나타내었다. 선정된 각 최적조건에서 살균 처리하여 냉동저장 후 품질변화를 측정한 결과, 드립발생은 열수처리 시료가 15%로 가장 높았다. Ascorbic acid 함량은 오존수 처리 시료를 제외한 다른 처리구들은 대조구의 40%에도 미치지 못하는 함량을 나타내었으며, carotenoids 함량은 오존수 처리 시료가 124.16-182.87 mg%로 가장 적은 손실을 보였다. 관능검사 결과 오존수 처리 시료를 제외한 다른 처리구들은 내피의 탈색이 심하게 일어나고, 특히 열수처리의 경우 살균 처리에 의해 과육이 물러져서 외관이 심하게 손상되어 대조구와 유의적 차이를 나타내었다(p < 0.05). 따라서 시험한 살균방법 중에서 오존수처리가 가장 우수한 품질의 살균 생 홍고추를 생산하는데 적합한 방법으로 평가되었다.

• 생명과학회지
• /
• 제19권6호
• /
• pp.751-755
• /
• 2009

본 연구는 새싹채소 중에서 알팔파싹, 브로콜리싹, 클로버싹 및 적무싹을 대상으로 초기 미생물오염도가 비교적 높은 원재료를 선별하여 염소수처리를 한 후 미생물적.관능적 품질을 평가하였다. 본 연구에서 사용된 알팔파싹, 브로콜리, 클로버, 및 적무 새싹채소의 미생물오염도는, 총균수 $10^{7}$ CFU/g 이상, 대장균군수 $10^{6}$ CFU/g 이상으로 높게 나타났고, 대장균수의 경우 알팔파싹과 클로버싹에서는 검출되지 않았으나 브로콜리싹과 적무싹에서는 $10^3{\sim}10^4$ CFU/g의 수준으로 검출되어 초기 미생물 오염 수준이 상당히 높은 것으로 확인되었다. 이와같이 초기오염도가 높은 새싹채소를 50, 100, 150 ppm의 염소수로 처리 후에 미생물적 품질을 평가한 결과, 100 ppm의 염소수 처리군에서 가장 낮은 세균수를 나타내어 살균 효과가 큰 것으로 확인되었다. 그리고 염소수의 침지시간은 5분간 처리군 보다는 60분 처리군에서 대조구 대비 $1.3{\sim}2.2$ log scale의 가장 큰 감균효과를 나타냈다. 그러나 클로버에서 $3.6{\times}10^{6}$ CFU/g의 총균수가 검출되었고 모든 처리군에서 $10^{4}$ CFU/g 이상의 대장균군이 검출되어 생야채의 미생물 안전 기준치를 초과하는 것으로 나타났다. 이는 새싹채소의 원재료 자체가 높은 미생물 오염이 높은경우에는 염소수처리에 의하여 $1{\sim}2$ log scales 정도의 감균효과를 나타내더라도 생야채의 안전 기준치에는 미치지 못하는 것으로 사료된다. 따라서 단체급식소의 식품 안전성을 확보하기 위해서는 생산 및 유통과정에서 새싹채소의 초기 미생물 오염도를 낮추는 것이 필수적이며, 아울러 새싹채소의 전처리 단계에서 미생물 제어에 효과적인 살균방법의 체계적인 연구가 지속되어야 할 것으로 사료된다.

• 생명과학회지
• /
• 제25권9호
• /
• pp.1036-1042
• /
• 2015

병원균의 조기 차단을 목적으로 본 연구에서는 사용이 간편한 chlorine oxide 기포 발생형 살균세정용 타블렛 정제의 살균효과를 검증하였다. 대한민국 식품의약품안전처 고시 2012-10호의 사용기준에 따른 살균력의 검증결과, 본 연구에서 사용한 살균세정제를 20±1℃에서 5분±10초 처리하였을 때 Escherichia coli ATCC 10536 및 Staphylococcus aureus ATCC 6538의 균에 대하여 초기균수(cfu/ml)를 99.999% 이상 감소하였다. 살균세정제를 희석 농도 0.1%의 경수에 1일 사용한 양말과 상하 내의를 1시간 침지한 후 CHROMagar 배지를 사용하여 살균정도를 조사한 결과 살균세정제가 투여된 처리구에서는 균이 전혀 검출되지 않았으나 무 처리 대조군의 경우 Staphylococcus sp. 등을 포함한 총 6.5×10⁴ cfu/ml의 균체가 자랐다. 또한 1.5×10⁸ cfu/ml의 실험용 E. coli BL21 균주에 살균세정제 0.1% (w/v)을 투여한 결과 투여 5분 내에 모든 균이 사멸하였다. 본 연구에서 검증한 기포발생형 살균세정제는 병원균, 실험용 대장균 및 생활용품에 대하여 뛰어난 살균효과가 있는 것으로 판명되었다.