• 한국미생물·생명공학회지
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• 제27권1호
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• pp.70-74
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• 1999

Vibrio vulnificus, a normal bacterial inhabitant of estuaries, is of concern because it can be a potent human pathogen, a causing septicemia, wound infections and gastrointestinal disease in susceptible host. In this survey, total 431 samples were obtained from different sites of the Chonman coastal area during the periods from Mar. 1997 to Feb. 1998. Vibrio vulnificus was isolated from the middle of May to the begining of November of 1997 in Chonman coastal area, as the seawater temperature was at 20$^{\circ}C$ and 15$^{\circ}C$, respectively and was rapidly increased to above 40% from July to September. The isolation rates of V. vulnificus from sediment, seawater, raw seafoods and aquarium water were 52.1%, 49.1%, 32.5%, and 27.3%, respectively and isolation rate was highest in oyster among various collected samples. V.vulnificus was also isolated from 73.1%(38/52) of sampling sites of Chonman coastal area.

• 한국전자통신학회논문지
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• 제10권8호
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• pp.867-874
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• 2015

어촌계를 중심으로 부두나 해안가에는 인양기가 설치되어 있다. 인양기는 어구 및 해산물의 하역작업에 사용되거나, 태풍이나 악천후에 어선을 방파제 또는 육상으로 인양하기 위한 장치이다. 본 논문에서 제안하는 선착장 안전 모니터링을 위한 이동 객체 추적 시스템은 이러한 기본 역할에 선착장에서 발생하는 선박의 파손, 도난 및 침입 탐지 등의 안전을 수행할 수 있는 영상 감지 및 이동 객체 추적을 위한 시스템이다. 모션템플릿을 활용하여 광역감시에서 움직임을 실시간으로 감지하고 이동하는 객체(사람, 선박 등)에 대해 PTZ 카메라를 이용하여 집중 감시하는 객체 추적 시스템이다.

• 한국식품위생안전성학회지
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• 제9권4호
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• pp.191-198
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• 1994

The major purpose of the present study is to syrvey vegetables, meats, seafoods, processed foods and imported foods for the presence of Listeria spp. and to prevent listeriosis caused by the contamination of Listeria monocytogenes. Listeria spp. was not found in vegetables and processed foods. The optimum growth condition of isolates indentified as Listeria monocytogenes was pH 7.0 and 37$^{\circ}C$. the antimicrobial effect of grapefruit seed extract(GFSE) was observed in the level of more than 100ppm by disk method. When 1ml(2.5$\times$106 CFU/ml) of Listeria monocytogenes was inoculated and incubated for 3 days at 3$0^{\circ}C$, the total cell number of the organism was 4.5$\times$109 in the control, 7.2$\times$103 in 100 $\mu\textrm{g}$/ml of GFSE medium, and 3.5 $\mu\textrm{g}$/ml of GFSE medium. Direct visualization of microbial cells by using both transmission electron microscope and scanning electron microscope showed microbial cell membrane the function of which was destroyed by treating with the dilute solutions of GFSE. It could be confirmed that GFSE completely inhibited the growth of the test strain of Listeria monocytogenes.

• Journal of Microbiology and Biotechnology
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• 제5권4호
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• pp.181-187
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• 1995

The cells of Vibrio vulnificus can be induced to the viable but nonculturable (VBNC) state by natural environmental parameters. The V. vulnificus cells in the VBNC state can not be recovered by ordinary laboratory techniques. This nonculturability could often hamper development of effective processing strategies to minimize the number of V. vulnificus in seafoods. Even with V. vulnificus cells in a culturable state, the length of time required to identify the bacteria in contaminated food by phenotyphic characterization may prevent appropriate in-time responses by public health agencies to infections of the bacteria. In the present study, we used polymerase chain reaction (PCR) to develop a rapid and direct detection method for V. vulnificus in small octopus (Octopus variabilis) which is consumed as a raw food in Korea. The region targeted was a 704-base pair (bp) portion of the hemolysin gene, vvhA, of V. vulnificus. The primers designed for PCR amplification were specific for all V. vulnificus sp. tested. Several methods were examined to extract total DNA directly from V. vulnificus seeded into the octopus homogenate and the guanidine isothiocyanate (CITC) method appeared to be most effective. From the octopus homogenate seeded by V. vulnificus at an initial level of $10^2$ CFU/ml of the homogenate and then incubated for 12 h, the targeted sequence was successfully amplified by PCR and the 704-bp DNA fragment was observed by gel electrophoresis. The total completion of this assay requires less than one day.

• 한국식품영양과학회지
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• 제26권3호
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• pp.450-455
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• 1997

Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.

• 한국수산과학회지
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• 제19권4호
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• pp.356-362
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• 1986

This experiment was designed to evaluate effects of freezing and frozen storage on survival of sanitary indicative bacteria in seafoods. Culture of bacteria such as Escherichia coli type I, Citrobacter freundii type I, Klebsiella aerogenes type I and Streptococcus faecalis was inoculated into homogenates of pollack, shrimp, and sardine frozen in a contact plate freezer at $-40^{\circ}C$ and chest freezer at $-20^{\circ}C$, stored at $-20^{\circ}C$, and then survival of the inoculated bacteria was determined over a period of 95 days. Coliform group was highly sensitive to freezing and frozen storage showing survival of about $2\%$ after 95 days of frozen storage at $-20^{\circ}C$, whereas Streptococcus faecalis was relatively resistant with $20\%$ survival rate. The sanitary indicative bacteria count was rapidly decreased in the early stage of frozen storage revealing 90 to $95\%$ loss of coliform group and 40 to $70\%$ loss in case of Streptococcus faecalis after 10 days storage. In determining recovery rate, most probable number (MPN) method gave more reproducible recovery of the tested strain than did the selected agar plate method.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• 한국식품조리과학회지
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• 제7권1호
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• pp.1-9
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• 1991

The purpose of this study is to investigate the management of Indigenous fermented foods during the period of economic development starting from 1960 until now, and to specify their correlation, while paying special concern to the variables of social change such as the increase of people's income, ceaseless migration of population, change in the family structure, heightening up of the educational level of women and the resulting increase of chances for getting employment, all of which may affect the management of Indigenous fermerted foods in korean families. The result is as follows. Basic seasonings and dishes such as soy bean sauce, red pepper paste, pickled seafoods, and Kimchi, are inclined to be bought as readymade products or provided by relatives in case of many nuclear families rather than made at home, which is a traditional way of home life. However, Kimchi and basic sauces or redpepper paste still show high rate of being made at home. Social variables which affect such tendency are the number of family members, the age and educational level of housewife, and the type of residence.

• 한국식생활문화학회지
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• 제20권6호
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• pp.668-674
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• 2005

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

• ALGAE
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• 제23권4호
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• pp.251-255
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• 2008

In Gamak Bay, Paralytic Shellfish Poisoning (PSP) was first detected from seafoods in 2003, however the toxin source is unknown yet. In this study, we report potential PSP producers of toxic dinoflagellates, describing morphology and abundance of cysts isolated from surface sediment of Gamak Bay. The most abundant type in these cysts was characterized with ellipsoidal and transparent wall identical to Alexandrium catenella and/or A. tamarense. Germination experiment of the cysts revealed that all motile cells germinated were morphologically identified as A. tamarense. This result suggests that A. tamarense may relate to PSP contaminations in Gamak Bay. Moreover, bottom water temperature in Gamak Bay is favorable for germination of A. tamarense cysts. Further studies are required to carry out the PSP monitoring for preventing the risk of PSP events that may outbreak in future at Gamak Bay.