Seventy-four Vibrio strains were isolated from imported frozen seafoods and identified according to their physiological and biochemical properties. They included two V. cholerae non-0l sp., two V. diazotrophicus sp., one V. hollisae sp., five V. natriegens sp., eight V. fluvialis sp., and four V. nereis sp. Two of them were not identified as Vibrio species. When these strains were tested using API-20E ket for identification, however, only the results for two V. cholerae and five of the V. fluvialis strains matched the results obtained previously. Due to the importance of detecting V. cholerae from foods, phylogenetic identification of the strains was attempted based on restriction fragment length polymorphism (RFLP) of the 16S rDNAs amplified by PCR. The results suggested that the two strains had identical RFLP patterns which were more closely related to that of V. proteolyticus than V. cholerae. The problems associated with identification of pathogens originated from seafoods demand development of accurate and rapid identification methods.

To develop a lactic starter to produce antimicrobial substance for inhibiting the growth of a variety of foodborne spoilage bacteria in fermented foods, we investigated the antibacterial effect of the antibacterial substance, produced by Lactobacillus amylovorus IMC-1, against foodborne spoilage strains, and its sensitivity on the treatment of proteolytic enzymes. L. amylovorus IMC-1, which was isolated from a traditional cheese in Inner Mongolia, produced a maximum amount of antibacterial substance in the skim milk medium after 72 h incubation at 37℃, and further incubation resulted in the same activity. The substance obtained from gel filtration inhibited all strains used such as Bacillus subtilis IFO 3025, Staphylococcus aureus IAM 1011, Listeria monocytogenes VTU 206, Escherichia coli RB, and Pseudomonas fragi IFO 3458 at the concentration of 20 units/ml. This substance was found to show bactericidal action against B. subtilis, E. coli, and Ps. fragi, and bacteriostatic activity against both Staph. aureus and L. monocytogenes. The bactericidal action was due to cellular lysis. The substance is not organic acid, hydrogen peroxide and proteinaceous compound.

There were few data for the distribution of the indicator organisms in the commercial plant foods, and for the normal flora and for the foodborne agents within the country. First of all it must be investigated the distribution of the indicator organisms. And also it is very important to prepare the sanitation criteria for the plant foods through the microbiological e×amination and the investigation of tendency to change of the indicator organisms according to the storage temperature and period. The average number of total viable counts for grains was 2.9 × 10^5/g, psychrophilic bacteria 2.9 × 10^6/g, heterotrophic bacteria 3.1 × 10³/g, heat-resistant bacteria 2.1 × 10³/g Pseudomonas aeruginosa 23/g. That for beans was 6.3 × 10²/g, psychrophile 34/g, heterotroph 1.7 × 10²/g. That for sesames was 1.4 × 10^5/g, coliform 350/g, psychrophile 7.4 × 10⁴/g, heterotroph 5.8 × 10⁴/g, Pseud. aeruginosa 2.3 × 10³/g. heat-resistant bacteria 150/g. That for potatoes was 2.0 × 10^7/g, coliform 5.0 × 10⁴/g, psychrophile 1.8 × 10^7/g, heterotroph 1.4 × 10^7/g, heatresistant bacteria 3.3 × 10¹/g, Staphylococcus 2.7 × 10^5/g, fecal streptococcus 4.5 × 10³/g, Pseud. aeruginosa 7.0 × 10³/g. That for mushrooms was 1.2 × 10^8/g, psychrophile 9.4 × 10^7/g, heterotroph 1.0 × 10^9/g, heat-resistant bacteria 1.6 × 10^5/g, Pseud. aeruginosa 1.3 × 10³/g. That for vegetables was 5.9 × 10^(11)/g, coliform 1.8 × 10^6/g, psychrophile 1.1 × 10²/g, heterotroph 8.4 × 10^(11)/g, heatresistant bacteria 7.6 × 10^6/g, Staphylococcus 1.1 × 10^7/g, fecal streptococcus l.1 × 10⁴/g, Pseud. aeruginosa 5.2 × 10⁴/g. That for nuts 3.9 × 10⁴/g, coliform 3.9 × 10³/g, psychrophile 4.0 × 10^8/g, heterotroph 3.2 × 10^8/g, heat-resistant bacteria 400/g. In commercial grains and beans, SPC, psychrophile, heterotroph and heat-resistant bacteria stored at 10℃, 20℃, 30℃ were constant. Staphylococcus, coliform, Pseud. aeruginosa were decreased a little in grains, but were not detected in beans. In mushrooms, all indicator organisms were increased as time goes on and were increased rapidly at 20. In sesames, coliform was not detected at all temperature. psychrophile was increased for 7 days, the otners were constant. In potatoes, SPC, psychrophile, heat-resistant bacteria, heterotroph had a tendency to increase and the others were constant. In vegetables, indicator organisms were had a tendency to increase, psychrophile, heterotroph were rapidly increased after 7 days. In nuts, SPC, coliform, psychrophile, heterotroph, heat-resistant bacteria, Pseud. aeruginosa were constant, staphylococcus and fecal streptococcus were not detected.

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseud. aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus 1/g, fecal streptococcus 9.1/g. That for fermented milk was 10^7/ml, heatresistant bacteria 10^6/ml, fecal streptococcus 2400/100 ml, lactobacillus 3.2 × 10^(15)/ml, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at 10℃ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseud. aeruginosa were constant. At 20℃, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseud. aeruginosa were increased a little. At 30℃, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at 10℃, but SPC, psychrophile and heterotroph in meat products stored at 20℃ were increased at the level of 10^5/g. It showed that the indicators in meat products stored at 30℃ had a tendency to increase at the level of l0₂/g relative to those stored at 20℃. SPC, psychrophile and heterotroph in milk stored at 10 increased up to the level of 10₄/ml, but coliform, staphylococcus, fecal streptococcus and Pseud. aeruginosa were not detected. As stored at 20℃ and 30℃, they were increased rapidly for 1 or 3 days and then constant for a long time.

The effect of gamma irradiation on the survival of spore bacteria was investigated in frozen cells (-18℃) with 0.1 M phosphate buffer and inoculated cells in beef. In the case of the frozen cells at log phase, the radiation D_(10) and 12D_(10) values were 0.29 kGy and 3.48 kGy in Bacillus subtilis, 0.39 kGy and 4.68 kGy in Bacillus cereus and 0.46 kGy and 5.52 kGy in Clostridium perfrigens. And inactivation factors were 6.52-10.34 and 10.87-17.24 at the dosage of 3 kGy and 5 kGy, respectively. The radiosensitivity of inoculated cells in beef showed the D_(10) value of 0.59-0.76 kGy, the 12D_(10) value of 7.08-9.12 kGy, and inactivation factors of 3.95-8.47. The radiosensitivity of the frozen cells was higher than that of inoculated cells in beef.

This paper intends to investigate commercial fish and shellfish 25 species (fish 8 species, shellfish 7 species, crustacean 3 species, molusc 4 species and echinodermata) for the distribution of sanitary indicator organisms (total viable counts, coliforms, staphylococci, vibrios, and enterococci) and diatributional change of indicator organisms according to storage temperature and period. The logarithmic mean of total viable counts for total commercial fish and shellfish 25 species was 5.41±0.26 CFU/g, and in accordance with fish and shellfishes, crustacean 6.76±0.67 CFU/g, shellfish 5.67±0.56 CFU/g, echinodermata 5.47±0.50 CFU/g, fish 5.021±0.38 CFU/g, and mollusc 5.03±0.65 CFU/g. The logarithmic mean of enterococci was 2.36±0.37 CFU/g, and in accordance with fish and shellfish, crustacean 3.44±0.12 CFU/g, shellfish 3.87±0.45 CFU/g, echinodermata 3.38±0.0 CFU/g, fish 2.16±0.41 CFU/g and mollusc 0.01±0.0 CFUIg. The logarithmic mean of vibrios was 1.60±0.59 CFUIg, and in accordance with fish and shellfish, crustacean 4.23±0.11 CFU/g, shellfish 3.58±0.90 CFUIg, echinodermata 1.64±0.34 CFU/g, fish 1.79±0.67 CFU/g and mollusc 1.07±0.61 CFU/g. The logarithmic mean of staphylococci was 1.60±0.59 CFU/g, and in accordance with fish and shellfish, shellfish 0.01±0.00 CFU/g, echinodermata 3.51±0.60 CFU/g, fish 1.68±0.64 CFU/g, crustacean 0.34±0.33 and mollusc 2.90±0.11 CFU/g. The logarithmic mean of coliforma was 2.2±0.32 CFU/g, and in accordance with fish and shellfish, echinodermata 3.58±0.89 CFU/g was highest, shellfish 3.25±0.30 CFU/g, crustacean 3.23±0.49 CFU/g, fish 2.18±0.63 CFU/g, peeled shellfish 1.80±0.51 CFU/ g and mollusc 1.55±0.95 CFU/g. As the results of research of the change of the contaminated indicator microflora in working with storage period at 10℃, 20℃ and 30℃, total viable counts was increased without storage temperature and enterococci were decreased slowly at 10℃, but increased at 20 and 30℃ Vibrios were decreased slowly at 10℃, decreased at 20℃ and 30℃ in 2 days after increased rapidly. Staphylococci were increased promptly without storage temperature in 2 days, then the total viable counts were maintained. Coliforms were increased at 10℃ by 7 days, then decreased or maintained after 14 days, changed at 20℃ in accordance with fish species in 2 days, then returned to the initial total viable count, and decreased rapidly at 30℃ on 2 days. By the way, there were no difference among the species.

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3 × l0³/g(n=30) when the kimbabs were delivered to restaurant and it e×ceeded the legal level 1 × 10^5/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9 × 10^5/g. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 10⁴-10^5/g for kim (layer), 10⁴-l0^5/g for sausage, 10⁴-l0^6/g for boiled-spinach, 10³-10^7/g for carrot, and 10³-10^6/g for Danmyji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbaba. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

The purpose of this study was to investigate the main source of contamination of dried red pepper by assessing microbial loads on red peppers, washing water, washing machines, harvesting containers, and worker gloves that had come in contact with the dried red pepper. To estimate microbial loads, indicator bacteria (total bacteria, coliform bacteria and Escherichia coli) and pathogenic bacteria (E. coli O157:H7, Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) were enumerated. The results showed that the numbers of indicator bacteria increased significantly after washing red peppers compared with that before washing (p<0.05). Moreover, E. coli and Listeria spp. were recovered from the red peppers after washing and from the ground water used in the washing process. The number of indicator bacteria on red peppers dried in the green house was lower than that on red peppers dried in a dry oven (p<0.05). However, E. coli O157:H7, Salmonella spp., L. monocytogenes, and C. perfringens were not detected. These results suggested that a disinfection technique may be needed during the washing step in order to prevent potential contamination. In addition, hygienic practices during the drying step using the dry oven, such as establishment of an optimal temperature, should be developed to enhance the safety of dried red pepper.

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 log10 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

파프리카(Capsicum annuum var. angulosum)는 우리나라의 대표적인 수출농산물로서 지속적인 수출확대를 위해서는 안전성 확보가 중요하다. 지금까지 수출과채류의 생물학적 위해요소에 대한 연구는 많이 이루어 지지 않았다. 본 연구는 우리나라의 대표적인 수출 농산물인 파프리카를 대상으로 미생물오염실태를 모니터링하고, 보관온도에 따른 세균오염도 변화를 분석하였다. 파프리카의 평균 총호 기성균 수는 log CFU/g이었으며, 대장균군은

계란의 주요 오염 미생물을 분리하여 계란의 난각 표면과 내부에 접종한 다음 감마선 살균을 실시하여 각 미생물의 감마선 감수성을 평가하였다. 본 실험에서 시중 유통 계란으로부터 분리된 미생물을 16S rDNA 염기서열분석을 통하여 잠정 동정한 결과 Staphylococcus sciuri, Bacillus cereus, Escherichia coli, Proteus mirabilis 및 Enterococcus faecalis의 5 종의 미생물이 확인