ATP luminescence measurements (using Relative Light Units, RLU) has been used to assess the levels of bacterial contamination on the surfaces of various materials. However, not much is known about their suitability in assessing bacterial contamination on paper surfaces. This study was conducted to evaluate the feasibility of using ATP luminometers in measuring levels of bacteria contamination on paper surfaces. The three ATP luminometers studied were Clean-Q, smart PD-30, and 3M™ Clean-Trace™ LM1 manufactured by different companies. There were some differences in RLU results among the three ATP luminometers when they were tested with different concentrations of Micrococcus luteus cell suspension. 106 - 107 cells were required in order to effectively detect Bacillus subtilis, Escherichia coli, and Micrococcus luteus on the surfaces of A4 printing sheets (100 cm2) when using the three ATP luminometers. The sizes and physical properties of surface areas varied slightly among the swabs used for the three ATP luminometers. Concentration-specific measurements (RLU) of M. luteus taken from the surfaces of six kinds of paper (fine print paper, medium print paper, ground paper, newsprint paper, practice paper, tracing paper) were possible using the smart PD-30 and LM1 ATP luminometers. ATP detection values of M. luteus varied among the six types of paper. The highest ATP detection values were found on the surfaces of tracing paper. If the RLU value is recorded at the level of 1000, this could indicate a very high bacterial contamination level of 105 to 106 CFU/4 cm2.

가열하지 않은 간편섭취 농산물의 섭취를 통한 세균 감염의 가능성을 줄이고자, 가정에서 쉽게 구할 수 있고 잔류에 대한 염려가 없는 천연 항균성 식품을 이용하여 세척할 경우, 물 세척에 비해 세균의 감소효과가 있는지 확인하고자 하였다. 여러 가지 항균성 식품성분 중 마늘의 allicin, 생강의 gingerol, 녹차의 catechin, 계피의 cinnamic aldehyde, 고추냉이의 allyl isothiocyanate의 단계별 희석액으로 세척한 후, 단순 물 세척의 세척효과와 비교한 결과, 단순 물 세척에 비하여 세균 감소의 효과가 큰 것으로 통계적으로 확인되었다. 간편섭취 농산물에서 검출된 Bacillus cereus 오염의 유래 및 연관성을 확인하고자 유전적 상관성을 분석해 본 결과 유사도가 매우 높은 균주들이 많이 검출되었다. 이 사실을 통해 간편섭취 농산물의 생산, 가공, 포장, 유통 등의 과정에서 공통적인 요인에 의한 지속적인 오염의 가능성 및 소비자의 감염 가능성을 파악할수 있었으며, 감염을 예방하기 위한 사전적이고 체계적인 관리가 필요함을 확인하였다.

Since equipment currently being used in the department of radiological technology in hospitals comes into contact with patients carrying diseases, there inevitably will be the existence of pathogenic bacteria. Therefore, in order to increase the importance of using disinfectant in hospital infection precaution and the recognition of hospital infection management, comparisons were made by measuring the bacterial contamination levels in radiology room within the department of radiological technology and comparing the measurements with post disinfection levels. Disinfecting the rooms from detected bacteria was conducted with water, tissue cleaner, or 70% alcohol. When measuring bacterial contamination levels in radiology rooms, a variety of bacteria was detected. When disinfecting the interior of radiology rooms the effectiveness of destroying bacteria and preventing hospital infection was greatest when using 70% alcohol compared to water, tissue cleaner and ventilation. Therefore, there needs to be a development of a better antiseptic for destroying bacteria because there is a possibility for hospital medical equipment to be constantly contaminated. Efforts need to be made to prevent hospital infections and patient secondary infection by disinfecting and sterilizing equipment.

본 연구는 항생제가 첨가되지 않은 돼지 혼합액상 정액을 17 정액 보관고에 보관하면서 보관일수의 증가가 따라 정자의 운동성, 정액 내 세균의 증식 여부 및 체외 수정란 생산 효율에 미치는 영향을 조사하고자 하였다. 정자의 운동성은 1일 (78.72.4%)에 비하여 3일(78.72.4%)과 5일째(64.82.4%)는 유의적으로(p<0.05) 낮은 운동성을 나타내었다. 보관일수에 따른 정액 내 세균수의 변화는 보관 5일이 Cfu로 0일과 3일의 Cfu와 C

콘택트렌즈 관리용액의 세균오염은 안과질환을 유발할 수 있다고 보고되었다. 우리 나라에는 용량이 큰 식염수를 콘태트렌즈 관리에 사용하고 있어 방부제가 포함된 식염 수 1 종과 무방부제 식염수 2종을 대상으로 안전성을 조사하였다. 콘택트렌즈 착용자 120명을 대상으로 식염수를 3일에서 3주 동안 사용하도록 지시 한 후 사용한 식염수의 일부를 취하여 BHI 배지에서 배양하였다. 배양된 세균의 16S rRNA는 중합효소반웅(PCR) 과 자기염기서열분석기를 이용해 분석하였으며， nucleotide database의 BLAST program올 이용하여 비교 분석하여 동정하였다. 실험에 사용한 120 병의 식염수 중 오염된 식염수는 49병으로 (45%) 나타났고， 오염 도는 방부제가 포함된 식염수에서는 최고 66,000 CFU/ml, 무방부제 식염수에서는 최 고 180，α)()CFU/ml로 나타났다. 오염 된 균주는 Achromobacter xylosoxi따15， Alcaligenes sputorum, Pseudomonas huttiensis. Stap따locoCiα'Js epidermidis, Pseudomonas huttiensis, Achromobacter xylosoxidαIS 맞 Pseudomonas aeruginosa 둥 총 27 개 균종이 검 출되 었다. 식염수는 방부제 포함 유무에 상관없이 개봉 후 오염되기 시작하여 시간이 경과하 면 오염도가 급격히 증가하는 것으로 나타났으며， 오염된 세균은 대부분 기회감염 또 는 병원감염에 관련된 세균으로 결막염， 각막염， 각막궤양， 안내염올 유발하는 균주로 조사되었다.

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3 × l0³/g(n=30) when the kimbabs were delivered to restaurant and it e×ceeded the legal level 1 × 10^5/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9 × 10^5/g. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 10⁴-10^5/g for kim (layer), 10⁴-l0^5/g for sausage, 10⁴-l0^6/g for boiled-spinach, 10³-10^7/g for carrot, and 10³-10^6/g for Danmyji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbaba. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

Strawberries are among the leading ready-to-eat agricultural products that have superior taste and nutrition. Thus, consumer concerns about the safety of eating strawberries are growing. To evaluate the contamination levels of strawberries according to their cultivation methods (nutriculture, pesticide-free culture and organic farming) and parts [fruit (flesh), stalk (pedunle) and leaf (calyx)], 1,020 parts of strawberry samples were collected at 12 farms in Nonsan-si and quantitatively or qualitatively examined for the indicators of food safety and food poisoning bacteria. The total aerobic bacteria count in the whole samples was 2.3~6.8 log10 CFU/g, and coliform bacteria were detected in 14.2% of the whole samples with a contamination level range of 2.1~4.5 log CFU/g. E. coli were detected in 0.9% of the whole samples with a contamination level range of 2.1~2.8 log CFU/g. The analysis of the bacterial levels according to the cultivation methods showed that the total aerobic bacteria and coliform counts were higher in the strawberries that were grown via organic farming than in those that were grown via nutriculture and pesticide-free culture. However, the E. coli counts of the strawberries that were grown via organic farming and via pesticide-free culture were similar and differed from that of the strawberries that were grown via nutriculture. The analysis of the contamination levels according to the parts of the strawberries showed that the total aerobic bacteria, coliform and E. coli counts of the fruits, stalks and leaves of the strawberries did not significantly differ. Staphylococcus aureus was detected in two organically grown strawberries, but Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were not detected in the whole samples. These results show that the bacterial contamination levels of the strawberries differed based on their cultivation methods. Thus, a suitable method of reducing the bacterial contamination levels of strawberries according to their farming methods is needed

파프리카(Capsicum annuum var. angulosum)는 우리나라의 대표적인 수출농산물로서 지속적인 수출확대를 위해서는 안전성 확보가 중요하다. 지금까지 수출과채류의 생물학적 위해요소에 대한 연구는 많이 이루어 지지 않았다. 본 연구는 우리나라의 대표적인 수출 농산물인 파프리카를 대상으로 미생물오염실태를 모니터링하고, 보관온도에 따른 세균오염도 변화를 분석하였다. 파프리카의 평균 총호 기성균 수는 log CFU/g이었으며, 대장균군은