Various sterilization methods were applied to the powder of ginseng for the improving hygienic quality. Ultra-violet (UV) and Infrared ray (IR) treatments could not inhibit highly growth of bacteria in ginseng powder. However, high hydrostatic pressure treatment showed high inhibition rate against bacterial growth in ginseng powder. Changes of viable cell count by the pressure showed positive relationship between growth inhibition rates and the pressures applied. When powder was treated with 2,000 kg/㎠ for 10 min at 25℃, initial viable cell count of the powder, 2.0 × 10⁴ CFU/g, was decreased to 1.0 × 10⁴ CFU/g. When it treated with 3,000, 4,000 and s,000 kg/㎠ of pressures under the same condition, viable cell counts were 8.0 × 10³, 7.0 × 10³ and 1.8 × 10³ CFU/g, respectively. Ginseng saponins of the powders were all detected when analyzed by TLC chromatography after treatment with the pressures. Therefore, it was considered that saponin of ginseng powder was stable under the condition of 5,000 kg/㎠ of pressure, even though the treatment induced coagulation of the powder.

To evaluate antimicrobial activities of chongkukjang slime fermented by different strains, growth characteristics were compared using various standard microorganisms with addition of chongkukjang slime. Chongkukgang slime was prepared by fermenting cooked soybean after inoculating with Bacillus circulars K-1, Bacillus spp N-1 and Bacillus subtilis CH-1, respectively. Significant antimicrobial activity was observed by chongkukjang slime on gram positive bacteria (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Micrococcus luteus), gram negative bacteria(Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas fluorescens), and yeast (Pichia membranaefaciens, Saccharomyces cerevisiae, Candida albicans). In case of B. cereus growth inhibition of 80% was achieved by the addition of chongkukjang slime; on the contrary, to Escherichia coli O157:H7 only 20% inhibition was observed. Slime from Bacillus subtilis CH-1, in parkicular, inhibition of 40% toward bacteria and yeast, whereas slime from Bacillus circulars K-1, Bacillus spp N-1 showed only 20% inhibition.

부영양화된 연못에서 규산질다공체(CelICaSi)와 미생물응집제를 이용한 녹조제어의 효과를 조사하였다. 녹조 발생 남조류인 Microcystis aeruginosa에 대한 응집능이 우수한 S-2 균주가 생산한 미생물응집제를 선정하여 현장의 조류응집에 적용하였다. 초기의 인산염농도는 대조구에서 131μgl-1를 기록하였음에 비해서, CelICaSi가 첨가된 3개의 처리구에서는 1-14μgl-1를 기록하며 크게 감

Lactococcus lactis subsp. lactis ATCC l1454의 유산균 배양액을 3.96 log units, 4.10 log units 및 4.23log units의 농도로 처리한 돼지고기 등심은 4℃ 저장 9일 동안 호기성 부패세균의 증식억제와 저장 안정성 증진 가능성을 나타내었다. 유산균 배양액 처리구는 4℃ 저장 3일 동안 대조구 보다 유의적으로 낮은 pH 가를 나타내었다 유산균 배양액으로 처리한 돼지고기 등심의 외관과 냄새에 대한 관능평가 결과는 4℃ 저장 9일 동안 신선한 대조구와 유사하거나 보다 낮게 좋은 것으로 등급되었다.

Bacteriological quality of beef carcass and distributions of pathogens in beef processing environments were investigated to improve the hygienic quality of fresh beef. Total bacterial contamination of carcass surface in slaughtering process and cutting board in cut-meat process showed 10^5-10^6CFU/㎠ and l0^5CFU/㎠ in summer, respectively. The viable bacterial count of cotton glove was similar to that of cutting board during and entire period of year. Microbial contamination of carcass surface, cutting board, cotton glove and deboned meat showed the highest in summer and the lowest in winter during the year. Escherichia coli O157, Pseudomonas aeruginosa, Klebsiella. ornithinolytica, Staphylococcus aureus, E. coli, Tatumella. ptyseos, Serratia odorifera, Aeromonas sobria, Enterobacter cloacae and Flavimonas oryzihabitans were isolated from carcass surface during slaughter treatments. S. aureus, Listeria grayi and L. monocytogenes were isolated from cutting board and L. grayi, Erwinia spp. Salmonella spp. and S. aureus were isolated from cotton glove in cut-meat process environments. Citrobacter freundii, L. monocytogenes, and S. aureus were isolated from deboned meat.

중금속을 처리하는 방법에는 일반적으로 화학적, 물리적 그리고 생물학적 처리방법 등이 있다. 이중 생물학적 처리방법은 미생물들의 자연 생체기작을 이용하는 방법으로, 생체축적 (biosorption & bioaccumulation), 산화환원반응 (oxidation & reduction), 메칠화 및 탈메칠화반응 (methylation & demethylation), 금속 유기물질 복합반응 (metal-organic complexation)과 비용해성 복합

Microbiological and sensory evaluations of refi-igerated chicken (average weight of 500g) legs treated with acetic acid (AA), lactic acid (LA), or citric acid (CA) during between June and August, 1998 were assessed. Chicken legs were immersed in solutions containing 1 % individual acids for 10 min. Chicken legs treated with AA for 10 min during storage of 16 days at 4℃ had a significantly (P$lt;0.05) lower levels of aerobic plate counts (APC) and gram-negative bacterial counts (APC) compared to those of LA or CA. AA had greater antimicrobial activity than LA or CA. Microbiological shelf-life of refrigerated chicken legs treated with AA increased eightadditional days compared to the controls. Sensory scores of chicken legs treated with acidulant were in the $quot;liked less$quot; to typical category during storage of 12 days at 4℃.

Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10¹-10^5 CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10²-10⁴ CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.

2000년 4월부터 10월까지 총 3회에 걸쳐 통영 연안해역 10개 정점 표층수와 저층수에서 종속영양세균, 대장균군세균, 균류의 계절별 분포를 조사하였다. 조사기간 중 미생물의 생균수는 평판계수법으로 측정되었고 종속 영양세균은 표층수에서 4월 3.1×102- 4.0×103cfu ml-1, 8월 2.7×103- 1.2×10-5 ml-1, 10월 1.3×

Effect of gamma irradiation on quality properties of half-cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25℃ for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D_(10) values of aerobic bacteria were 2.34-2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A_w were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

This study was conducted to investigate the application of ATP bioluminescence to measure the degree of microbial contamination from raw meat, meat processing and milk processing lines. Samples collected from slaughter house, meat and milk processing plants were tested for estimation of bacterial number by using ATP bioluminescence and conventional method. The former result was transffered to R-mATP value(log RLU/㎖), and the latter transffered to CFU(log/㎖). Correlation coefficient(r) between aerobic counts(CFU, log/㎖) and R-mATP(log RLU/㎖) value was 0.93(n=408). R-mATP of aerobic counts from beef, pork, chicken was 0.93(n=220), and that was 0.93(n=187) between meat processing and dairy processing plants. In addition, Correlation coefficient(r) between aerobic counts and R-mATP was 0.87(n=252) under 1 × 10^5/㎖ of bacterial count and 0.74(n=152) over l0^5 respectively.

본 연구는 찹쌀가루액에 효소처리 및 미생물 접종을 시킴으로써 유과의 제조시 수침과정을 거치지 않고도 유과를 만들 수 있는 새로운 방법을 개발하기 위하여 시도되었다. 찹쌀 수침액에 분포된 미생물은 Bacills spp. 와 Lactobacillus spp.로 나타났다. 찹쌀수침액에 인위적으로 상기 미생물을 배양하였을 때 유과를 제조하기 위한 최적 조건은 30℃에서 18시간 이었다. 이때 찹쌀수침액의 pH는 배양 시간이 증가함에 따라 감소하였다. 이 찹쌀 수칩액에서는 수침시간이 증가함에 따라 α-amylase 활성이 증가하여 효소 처리된 시료액의 효소 활성과 유사한 경향을 나타내었다. 유과의 팽화도는 효소처리시킨 혼합 접종처리군을 제외한 모든 처리군에서 28일간 수침한 것과 유사하게 나타났다. 경도와 peak수는 모든 처리군에서 28일간 수침시킨 대조군에 비해 유의적으로 더 낮게 나타났다(p<0.05). 미세구조에서 기공수는 효소처리시킨 단독 접종군이 다른 모든 처리군에 비해 더 많은 기공수를 지니고 있었고 기공의 둘레 및 면적도 유의적으로 낮은 수치를 나타내었다(p<0.05). 따라서, 수침공정을 대폭 단축할 수 있었으며, 향후 미생물 접종을 고려한 효소처리 조건을 정밀 분석한다면 수침공정이 없어도 유과의 품질 특성을 나타내는 것이 가능 할 것으로 보인다.

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.