국내 수박(Citrullus lanatus) 품종의 발아율에 대한 Solid Matrix Priming(SMP)의 영향을 평가하였다. Micro cel-E가 SMP 처리에 가장 이상적인 matrix로 밝혀졌으며, 종자:matix:물의 비율은 10:5:10(w/w/w)로, 25°C 에서 3일 동안 처리했을 때 유근의 돌출없이 발아속도가 촉진되었다. SMP 처리 과정 동안 초기 4시간 동안의 수분 흡수율은 급격하게 증가했으며, 이후 72시간 동안은 더 느린 속도로 흡수되었고, 처리 마지막 시간까지 수분 흡수 율은 41%이었다. 발아 온도와 상관없이, SMP 처리된 종자는 발아 시간이 단축되면서 발아율이 향상되었다. 특히, 최적 발아 온도보다 낮은 온도에서 발아율이 높았다. 품종별 차이는 있었으나, 특히 ‘해찬꿀’과 ‘리코스위트’ 품종 에서 발아율이 유의미하게 증가하였다. 또한 일부 품종에서 SMP 처리 종자의 유묘출현율과 초장, 생체중이 무처 리에 비하여 증가한 값을 보였으며, SMP 처리로 종자의 발아속도 및 유묘활력을 증진시켜 우량 묘 확보가 가능한 것으로 판단되었다.

The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4oC and 20oC) to determine the effect of storage temperature. When stored at 20oC, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

It is very important to treat infected livestock carcasses safely and quickly. In this study, the degradation characteristics and odor generation characteristics of carcasses were investigated during the treatment of swine carcasses using the anaerobic burial composting method. While the carcasses were decomposed, the temperature remained high, at 40~55°C on average, and most of the carcasses were decomposed rapidly. The major odorcontributing substances in the buried composting method are sulfuric odor substances such as H2S, CH3SH, dimethyl sulfide (DMS) and dimethyl disulfide (DMDS), and the odor contribution of these substances is 93~99%. Among them, CH3SH, which accounts for about 56~89% of odor contribution, was the most representative indicator substance. Despite the anaerobic digestion process, the methane concentration in the digestion process was as low as 0.5~0.8% at the burial point of the carcass. The odor and methane produced during the decomposition of the carcasses decreased considerably during the discharge to the surface layer through the buried layer consisting of compost. These results suggest that anaerobic high temperature burial composting is one of the most useful methods to treat carcasses of infected livestock.