본 연구는 전화코칭을 병행한 운동프로그램이 지역사회 거주 독거노인의 균형능력, 악력 및 우 울에 미치는 효과를 조사하기 위한 단일집단 사전사후 원시실험연구이다. 연구대상자는 경기도 S시에 위치 한 노인복지관에 등록된 독거노인 20명이 참여하였으며, 자료수집기간은 2021년 7월 03일부터 2021년 10 월 14일까지 총 12회기 프로그램을 시행하였다. 프로그램 전후에 대상자 가정에 직접 방문하여 4단계 균형 검사, 근력검사, 악력 및 우울을 측정하였다. 중재 프로그램은 탄력밴드와 악력볼을 이용하여 구성하였으며 매주 전화코칭 중재를 제공하였다. 연구결과, 전화코칭을 병행한 운동 프로그램은 대상자의 4단계 균형기 능(3단계)(t=-2.37, p=.029), 4단계 균형기능(4단계)(t=-2.46, p=.024), 우측 악력(t=-2.18, p=.042), 우울 (t=2.82, p<.001)에서 통계적으로 유의한 차이가 나타났다. 본 연구 결과를 바탕으로 전화코칭을 병행한 운 동프로그램은 독거노인의 균형능력, 악력 향상 및 우울 감소를 위한 간호중재로 활용될 수 있을 것으로 기 대된다.

The purpose of this study was to analyze the effects of the pre-treatment method on the measurement of probiotic cell counts. The probiotic cell count was not significantly different in the pre-treatment method such as experimenters, diluted solution, medium, and homogenization duration. The mean value of probiotic cell count with capsule was 2.2×1010±9.5×109 CFU/g. This probiotic cell count was converted into 2.8×1010±1.2×1010 CFU/g based on the net weight. The mean value of probiotic cell count without capsules was 4.3×1010±1.8×1010 CFU/g. As a result of this comparison, probiotic cell count showed significant difference with and without capsules. Thus, it is suggested that the probiotic cell count is measured by removing the capsule in capsule probiotics.

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and 36° Brix, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

본 연구에서는 국산과 중국산 능이버섯과 송이버섯의 일반성분과 아미노산 조성을 분석하여 채취지역에 따른 능이버섯과 송이버섯의 식품학적 품질을 비교하고자 하였다. 송이버섯의 조회분 함량은 중국 티벳산이 5.52%, 운남 5.40%, 연길 6.95%, 한국 양양 6.40%로 시료 간에 차이를 나타내었다. 조지방 함량은 한국 양양산이 1.19%로 가장 낮았고, 조단백질 함량은 중국 티벳산이 16.83%로 가장 낮아 시료 간에 차이를 나타내었다. 송이버섯의 총아미노산 함량은 중국 연길 11,490.14±892.07 mg%, 중국 운남 8,000.03±2072.65 mg%, 티벳 6,815.48± 771.82 mg%, 한국 양양 6,074.74±814.86 mg% 순으로 나타났다. 능이버섯의 조회분, 조지방, 조단백질, 총아미노산 함량은 한국산과 중국산 시료 간에 차이를 나타내지 않았다. 본 실험결과 조회분 함량을 중국 남방지역(티벳, 운남) 송이버섯과 한국 양양 및 중국 북방(연길) 송이버섯의 구분지표로 활용할 수 있을 것으로 사료되며 무기질 성분에 대한 추가 실험을 통해 지표 무기질 도출이 필요한 것으로 판단된다.

This study was performed to compared the effectiveness of individual treatments (electrolyzed water: EW, organic acid, and ultrasound) and their combination on reducing foodborne pathogens from perilla leaves. Perilla leaves were innoculated with a cocktail of Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus. Inoculated perilla leaves were treated with EW combined with different concentration of acetic acid (0.5%, 1.0%, 1.5%, 2.0%) for 1 min at room temperature. Treatment of 3 pathogens on perilla leaves with electrolyzed water combined with ultrasound (25 kHz) and 0.5% acetic acid was also performed for 1 min. While the numbers of S. Typhimurium and B. cereus showed reduced with increasing acetic acid concentration, there is no difference in the number of S. aureus treated with EW containing 0.5% to 1.5% acetic acid. Discoloration was observed the perilla leaves treated with EW combined with more than 1.0% acetic acid. For all three pathogens, the combined treatment of EW and ultrasound resulted in additional 0.42 to 0.72 log10 CFU/g. The maxium reductions of S. Typhimurium and B. cereus were 0.95, 1.23 log10 CFU/g after treatment with EW combined with 0.5% acetic acid and ultrasound simultaneously. The results suggest that the treatment of EW combined with 0.5% acetic acid and ultrasound increased pathogens reduction compared to individual treatment.

Five kinds of selective media, such as mannitol salt agar (MSA), Baird-Parker agar (BPA), Baird- Parker supplemented with rabbit plasma fibrinogen (BPA+RPF), CHROMagar Staphylococcus aureus (CSA), and Petrifilm Staph Express count system (Petrifilm), were compared to recommend the optimum selective media for isolation of Staphylococcus aureus from agricultural products. Seventy four target and non target bacteria were inoculated on five selective media to analyze sensitivity and specificity. In the recovery test of injured S. aureus cells, S. aureus was exposed to acid (1% lactic acid for 10 min), heat (60oC for 90s), and cold (−20oC for 1h) conditions. And artificially contaminated agricultural products (iceberg lettuce, green pepper, and cherry tomato) was enumerated on five selective media. The sensitivity of BPA+RPF, CSA, Petrifilm, MSA, and BPA were 100%, 100%, 100%, 90.5%, 90.5%, respectively. In addition, the specificity of BPA+RPF, CSA, MSA, BPA and Petrifilm were 100%, 100%, 84.6%, 75.0%, 67.3%, respectively. However, no difference among five selective media was observed in recovery on injured S. aureus cell and enumeration from agricultural products. This results suggest that BPA+RPF and CSA are the optimum media for detection of S. aureus from agricultural products.

본 연구에서는 대표적인 향신료가공품인 고춧가루, 후춧가루, 생강가루, 마늘가루의 일반세균, 대장균군 및 식중독세균 오염도를 분석하여 시중 유통 중인 향신료 제품의 미생물학적 안전성을 평가하고자 하였다. 본 실험에 사용된 재료는 고춧가루 45건, 후춧가루 28건, 생강가루 29건, 마늘가루 17건, 총 119건의 향신료를 사용하였다. 일반세균, 대장균군 및 식중독 세균은 식품공전에 따라 실험하였으며, B. cereus의 독소 유전자는 PCR을 이용하여 분석하였다. 일반세균수는 HACCP 인증 제품에서 평균 6.2±1.2 log CFU/g, HACCP 미인증 제품에서 평균 5.4±1.8 log CFU/g으로 나타났다. 대장균군 오염도는 HACCP 인증 제품에서 35.1%, HACCP 미인증 제품에서 32.9% 검출되어 HACCP 인증 제품에서 높은 오염도를 나타내었다. Salmonella spp., Listeria monocytogenes, Bacillus cereus, E. coli O157, Yersinia enterocolitica, Vibrio parahaemolyticus, Staphylococcus aureus 등 7종의 식중독균을 실험한 결과 17건의 향신료에서 B. cereus가 검출되었다. 또한 HACCP 인증된 37건 중 7건(18.9%), HACCP 미인증 82건 중 10건(11.8%)에서 B. cereus가 검출되었다. 본 실험결과 시중 유통되고 있는 향신료 제품의 경우 HACCP 인증 여부와 관계없이 대장균군 및B. cereus 오염도를 나타내어 향신료 재배에 농산물우수관리 제도를 도입하여 대장균군 등 미생물 오염 원인을 관리하고 기존 HACCP 시스템의 미생물 살균공정 등을 개선하여야 할 것으로 판단되었다.

This study investigated the prevalence of total aerobic bacteria, coliform and food poisoning (Bacillus cereus) bacteria in commercial Jeotgal for the evaluation of microbiological safety. The mean mass of total aerobic bacteria was 4.8±1.4 log CFU/g in Jeotgal. Coliform was detected in 17 (48.6%) of 35 seasoned Jeotgal; 14 (42.4%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal; and in three (37.5%) of eight HACCP certificated Jeotgal compared with 14 (32.6%) of 43 non-HACCP certificated Jeotgal. Bacillus cereus was detected in two (12.5%) of 16 non-seasoned Jeotgal compared with 20 (57.1%) of 35 seasoned Jeotgal; in 19 (57.6%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal, and in four (50.0%) of eight HACCP certificated Jeotgal compared with 18 (41.9%) of 43 non-HACCP certificated Jeotgal. Overall, our results showed that coliform and B. cereus contamination was highest in the seasoned and low salted Jeotgal. It is necessary to improve the microbiological safety low salted and seasoned Jeotgal. The HACCP system in Jeotgal is reconfirmed for the enhancement of microbiological safety.