Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

곤충병원성선충과 곰팡이를 이용한 파리의 생물적 방제 가능성을 검토한결과, 여과지상에서의 큰집파리에 대한 고충병원성선충의 병원력은 동래에서 분리한 Steinernema glaseri strain이 2.8%의 치사유을 보여 가장 효과가 좋았으며, 다음이 S. carpocapsae로서 0.0%였고 함양에서 분리한 Heterorhabditis bacteriophora strain은 2.7%, 포천에서 분리한 S. carpocapsae strain은 9.4%였다. 농가 화장실에 곤충병원성선충 260,000마리씩을 처리한 경우, H. bacteriophora 함양 strain이 100%, S. glaseri 동래 strain이 3.9%, S. carpocapsae 포천 strain이 6.1%의 파리유충을 치사시켰다. 곤충병원성곰팡이 Beauveria brongniartii 7.0TEX109/TEX cfu를 단독처리한 농가 화장실에서는 집파리유충의 치사율이 0.1%였으나, S. carpocapsae포천 strain이 130,000마리와 곰팡이 혼합처리에서는 77.83.9%, H. bacteriophora 함양 strain 130,000마리와 곰팡이 혼합처리에서는 5.1%의 치사율을 보여, 파리방제의 곤충병원성선충과 곰팡이의 이용가능성이 있었다.

The ethanol extract from the root bark of Mores alba showed the strongest antimicrobial activity on the growth of almost all the tested microorganisms which were foodborne pathogens d food-related microorganiama. Therefore, fatty acid composition, amino acid composition and shape change of microorganisms treated with the ethanol extract from the root bark of Mores alba were examined. In effects of treatment with the ethanol extract on the fatty acid compositions of B. aubtilis, S. aureus and E. coli, fatty aicd compositions such as hexadecanoic acid (16:0) and octadecanoic acid (18:0)/octadecadienoic acid (18:2) of the tested strains were increased but pentadecanoic acid (15:0), heptadecanoic acid (17:0) and octadecenoic acid (18:1) of E. subtilis, pentadecanoic acid (15:0) of S. ctureus and hexadecenoic acid (16:1) and octadecenoic acid (18:1) of E. coli were decreased. The ethanol extract did not significantly affect the amino acid composition of the tested strains. Tranamisaion electron micrographa of microorganisms treated with the ethanol extract exhibited morphological changes that irregularly contracted cell surface in S. aureus and destructed cell walls in B. subtilis and E. coli.

우리나라의 남부지방의 대부분 농가에서 대량 생산되고 있으나 농가소득에는 기여하지 못하고 있는 떫은 감의 손쉬운 가공에 의한 대량 소비를 촉진시키기 위하여 감장아찌의 화학적 품질 특성을 규명하고 감장아찌 제조 및 유통과정에서의 품질과 관련된 미생물을 순수분리하여 동정함으로써 감장아찌의 품질관리에 기여코자 하였다. 제조된 감장아찌 완제품의 수분함량은 80.04%, 당질함량은 13.72%로 원료감과 큰 차이가 없었으나 조회분함량은 염액에 침지한 감장아찌의 특성때문에 원료감보다 훨씬 높은 4.26%였다. 수용성 탄닌함량은 81.04mg%로 635.45mg%인 원료감보다 크게 감소되었고 총 비타민 C는 23.76mg%로 약간 감소되었으며 유리당은 포도당, 과당, 자당의 순으로 함유되었다. 유리아미노산은 총 17종이 함유된 것으로 분석되었고 그 함량은 glutamic acid(24.97mg%), aspartic acid(24.02mg%), leucine(22.33mg%)의 순으로 높았으며 methionine이 2.42mg로 가장 낮았다. 감장아찌 제조와 관련된 미생물로는 세균 4균주와 효모 3균주가 각각 동정되었는데 동정된 Bacillus subtilis, B. cereus, B. pumilus, B. thuringiensis였고 효모는 Candida glabrata, C. guilliermondi and Hansenula였으며 진공포장하여 상품화한 감장아찌 완제품의 유통과정에서 포장의 부풀림과 감장아찌 맛의 변화를 일으키는 원인균은 효모인 Candida glabrata인 것으로 확인되었다.

Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 10³/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is 103 CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

This study was to investigate an effective biological control of forage diseases and provide a basic data and a model in improving variety of antagonistic bacteria, with growth promoting effect on forage, through cell fusion. The results obtained were sum

호기성 미생물의 배양중 산소전달 및 소비를 계량적으로 표현하는 방법을 고찰하였다. 용존산소가 미생물에 이르기까지의 과정을 5단계로 모델화하였으며 이들 단계중 특히 film resistance에 대해 고찰하였다. 일단 균체에 전달된 산소는 균체의 표면에 형성된 film resistance를 통해 균에 이른다. 균이 pellet을 형성하였을 때 균사체내에서의 diffusion rate와 diffusion되면서 일어나는 산소의 소비속도와의 관계를 Lumped model 및 Distributed model을 도입하여 설명하였고, 계량화 하였다.

In this research, characteristics of nitrification and denitrification using the microorganism attached on sponge and plates were examined. The denitrification and nitrification performance were investigated under the anaerobic and aerobic condition for about 2 months. Because the basins of denitrification and nitrification were connected in series, wastewater was flowed from denitrification basin to nitrification one. The 90% of influent flowrate was returned from nitrification basin to denitrification one. Most of organic material was removed in nitrification basin, wherease the only exact amount of organics required in denitrification process was removed in denitrification one. This experiment resulted in that heterotrophic bacteria existing in aerobic basin governed the removal efficiency of organic compounds. In case the influent BOD concentration into nitrification basin was 80mg/l, it did not affect to accumulation of nitrifying bacteria, the balance of heterotrophic bacteria was proved to be an important factor in nitrification/denitrification method such as anaerobic and aerobic cycling type.