• Journal of Nutrition and Health
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• v.31 no.3
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• pp.305-314
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• 1998

Microflora in 14 breast-fed(BF) and 15 formula-fed(FF) infants were investigated before (2-3 months after birth) and after weaning (5-7 months birth) to find the floral differences between the two lactation groups and the floral changes after weaning. Bifidolbacteria showed the highest count among the species of microflora in the BF group before and after weaning, but in the FF group, streptococci showed the highest count before weaning and bifidobacteria after weaning. Before weaning , the count of bifidobacteria, lactobacilli and total acaerobes were significantly higher in the BF group than in the FF. However, the frequencies of clostridia and klesidella , along with the counts of streptococci and eubacteria, were higher in the FF group. After weaning , the only difference was that the total count of aerobic bacteria was higher in the BF group. The counts of streptococci in the BF group and lactobacilli and total anaerobes in the FF group after weaning were significantly higher than before weaning. However, the count of total aerobes in the FF group after weaning was significantly lower than the count before weaning.

• The Korean Journal of Malacology
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• v.24 no.1
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• pp.25-32
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• 2008

In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.232-235
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• 2004

Since ready-to-use (RTU) products are not fully cooked, the shelf-life of the product is comparably short and the products are easily spoiled when contaminated with food-borne pathogens. Low-dose gamma irradiation of 0.5, 1, or 2 kGy effectively reduced the total aerobic bacterial counts in 2 Korean manufactured RTU products by 1.63 to 2.95 log CFU/g during cold storage. Irradiation at 2 kGy reduced the psychrotrophic bacterial counts in most of the samples to below the limit of detection (< log CFU/g). Irradiation at 0.5 kGy completely eliminated Escherichia coli from the commercial RTU samples.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.742-750
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• 2014

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.525-532
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• 2014

This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure ($10{\times}10^{-6}kg\;O_3h^{-1}$) at $4^{\circ}C$ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE $a^*$ value of samples over storage time. The CIE $L^*$ and CIE $b^*$ values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.349-356
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• 2014

The objective of this study was to evaluate the effects of molasses and propionic acid on the fermentation quality and aerobic stability of total mixed ration (TMR) silages prepared with whole-plant corn in Tibet. TMR (354 g/kg DM) was ensiled with four different treatments: no additive (control), molasses (M), propionic acid (P), and molasses+propionic acid (PM), in laboratory silos (250 mL) and fermented for 45 d. Silos were opened and silages were subjected to an aerobic stability test for 12 days, in which chemical and microbiological parameters of TMR silages were measured to determined the aerobic deterioration. After 45 d of ensiling, the four TMR silages were of good quality with low pH value and ammonia/total N (AN), and high lactic acid (LA) content and V-scores. M silage showed the highest (p<0.05) LA content and higher dry matter (DM) recovery than the control and P silages. P silage had lower (p<0.05) LA content than the control silage. During aerobic exposure, lactic acid contents decreased gradually in the control and M silages, while that of P and PM silages increased, and the peak values were observed after 9 d. M silage had similar yeast counts with the control silage (> $10^5$ cfu/g FM), however, it appeared to be more stable as indicated by a delayed pH value increase. P and PM silages showed fewer yeasts (< $10^5$ cfu/g FM) (p<0.05) and were more stable than the control and M silages during aerobic exposure. It was concluded that M application increased LA content and improved aerobic stability of TMR silage prepared with whole-plant corn in Tibet. P application inhibited lactic acid production during ensiling, and apparently preserved available sugars which stimulated large increases in lactic acid during aerobic exposure stage, which resulted in greater aerobic stability of TMR silage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.940-944
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• 2006

The propose of this study was to evaluate the microbiological hazards of the customers' hands in university foodservice operation. A total of 190 customers' hands were sampled to test about aerobie plate counts, coliforms, E. coli and Staphylococcus aureus. The average number of aerobic plate counts was 3.11 log CFU/hand Ifrom 0.70 to 6.47 log CFU/hand) and that of coliform counts was 1.06 log CFU/hand (from not detected to 5.04 log CFU/hand). The mean level of aerobic plate counts (t=9.87, p<0.001) and coliforms (t=7.91, p<0.05) was significantly different by gender. E. coli was not detected, but Staphylococcus aureus was detected in 39 (20.5%) of 190 samples. The average of hand-washing frequency was 6.46 time per day. By the hand-washing frequency, the mean level of aerobic plate counts was significantly different (F=527, p<0.001), but coliforms was not significantly different. This study shows that it is needs to be given attention to hygiene handlers but also for customers in foodservice operations.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.468-476
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• 2020

We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4℃ up to 24 h, whereas bacteria rapidly grew at 20 and 35℃ after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.