본 실험은 유기농 신선초(Angelica utilis)포장에서 점박이응애(Tetranychus urticae)의 발생지점 및 확산 양상을 확인하고자 수행하였다. 실험은 17주 동안 강원도 원주시 신림면 용암리에 위치한 유기작목반 비닐온실(625㎡/동)에서 진행되었다. 온실 입구부터 5m 간격으로 확대경을 이용해 해충 밀도를 조사한 결과 A농가에서는 1주차에 입구에서 95m 지점의 해충밀도가 가장 높았으며, 시간이 경과함에 따라 앞쪽으로 확산되었다. 이는 A농가 뒤쪽 우거진 수풀에서 점박이응애가 유입되어 도로변이 있는 앞쪽으로 확산된 것으로 보인다. B농가의 경우 1주차에 입구에서 50m 지점의 해충밀도가 가장 높았으며 시간이 경과함에 따라 뒤쪽으로 확산되었다. 이는 B농가 앞쪽에 있는 신선초온실에서 해충이 유입되어 확산된 것으로 보인다. 또한 점박이응애의 천적을 1주일간격으로 3회 방사한 결과 A농가는 방사 6주차에, B농가는 방사 3주차에 100% 해충방제효과를 보였다. 신선초는 1년 상시 재배되는 작형인 만큼 계절별, 지리적 특성에 따라 해충 양상이 달라질 수 있으므로 추후 체계적인 모니터링을 통해 효과적인 천적방사시기 및 방사지점을 확인한다면 해충발생초기에 소량의 천적투 입으로 방제효과 극대화, 노동력과 방제비용의 절감을 기대할 수 있을 것으로 기대된다.

Predictive food microbiology(PFM) is an emerging area of food microbiology since the later 1980's. It does apply mathematical models to predict the responses of microorganism to specified environmental variables. Although, at present, PFM models do not completely developed, models can provide very useful information for microbiological responses in HACCP(Hazard Analysis Critical Control Point) system and Risk Assessment. This study illustrates the possible use of PFM models(PMP: Pathogen Modeling Program win5.1) with milk in several elements in the HACCP system, such as conduction of hazard analysis and determination of CCP(Critical Control Points) and CL(Critical Limits). The factors likely to affect the growth of the pathogens in milk involved storage temperature, pH, Aw and NaCl content. The variable factor was storage temperature at the range of 4-15℃ and the fixed factors were pH 6.7, Aw 0.993 and NaCl 1.3%. PMPwin5.1 calculated generation time, lag phase duration, time to level of infective dose for pathogens across a range of storage temperature. The levels of safety associated with milk which were defined based on various storage temperature as affecting microbial growth according to PMPwin5.1 were classified in $quot;safe temperature zone$quot;, $quot;caution temperature zone$quot; and $quot;danger temperature zone$quot;, respectively. These zone ranges were determined by the lag phase duration and time to level of infective dose based on shelf life of milk, which is required 5 days in domestic legal. These results can be used to conduct a hazard analysis and set the criteria for CCP or CL. Though PFM contains limitation in the use, PFM models can be useful instrument to support of guarantee of food safety.

This study was undertaken with packed tofu products to serve as a basic source for sanitary control of tofu production by detecting spoilage bacteria in tofu from which are isolated, investigating heat-resistance and growth characteristics of spoilage bacteria. Isolated strains were confirmed as relevant strains in tofu spoilage, and Strain No. Tl, T2 show 92% probability to be Enterobacter amnigenus, and 96% to be Flavobacterium indologenes according to the result of identifying strains by using Vitek system. Both strains had high viability at 35℃, pH 6.5. In the heat-resistance test of isolated strains, Enterobacter amnigenus T1 was treated for 2 mins, the number remained 56.3% of the initial number at 60℃, 37.8% at 70℃, 34.0% at 80℃ and 22.2% at 90℃, and Flavobacterium indologenes T2 was treated for 2 mins, the number remained 74.8% of the initial number at 60℃, 65.7% at 70℃, 37.8% at 80℃ and 9.3% at 90℃.

The extraction yield of MeOH extract of green teas, oolong tea and black tea were 3 to 5, 4 to 5, and 5 to 7 fold higher than those of EtOH and EtAC extract, respectively. The amount of total catechins of EtAC extract of the black tea, and of the green teas and oolong tea were three- and two-fold higher than that of EtOH or MeOH extract of the corresponding teas, respectively. The antioxidative activities of EtOH, MeOH and EtAc extract were considerably higher than that of BHT and dl-α-tocopherol at 200 ppm level. The antioxidative activities of EtOH and MeOH extract at 200 and 500 ppm level, and of EtAc extract at 200 ppm level varied depending on the type of tea as follows : green tea I $gt; green tea II $gt; green tea III $gt; oolong tea $gt; black tea. The antioxidative activity increased as the content of EGC increased. But the antioxidative activity of MeOH extract at 1000 ppm level, and of EtAc extract at 500 and 1000 ppm level were not affected by the content of EGC and EGCG.