식품에서 대장균군을 효율적으로 분리하기 위해 대장균군 선택배지 5종: Chromocult Chromocult coliform agar (Merck), Hicrome coliform agar (Sigma), CHROMagar ECC, Brilliance E.coli/coliform medium (OXOID), endo agar (Merck)을 선별하여 식품 분리 대장균군 83종 및 표준균주 21종에 대해서 민감도와 특이도를 분석한 결과 Chromocult coliform agar와 HICrome coliform agar에서 94%도 민감도가 가장 높았으며, Brilliance E.coli/coliform medium는 93%, CHROMagar ECC는 92%, ENDO agar는 74%의 민감도를 나타냈다. Chromocult coliform agar와 HICrome coliform agar는 대장균군의 회수율도 높았다. 그러므로 Chromocult coliform agar와 HICrome coliform agar는 대장균군을 분리하는데 가장 효율적인 배지로 생각된다.

This study was designed to compare the effectiveness and applicability of the HApS (Hazard Analysis process System; HUKO, Seoul, Korea) based on Petrifilm^(TM)(3M, St. Paul, MN, USA) with the AOAC (the Association of Official Analytical Chemists) standard total aerobic count (TAC) method and coliform count (CC) method for meat products. The comparisons were carried out using 230 meat samples collected from various retailers: 80 pork samples, 80 chicken samples, and 70 beef samples. In the comparison of the correlation coefficient (r) between conventional method and HApS^(TM) method by a linear regression analysis, the correlation coefficients in total microorganism were 0.97767, 0.90712, and 0.95594 in pork, beef, and chicken samples, respectively. The correlation coefficients in coliform count were 0.82062, 0.94833, and 0.96839 in pork, beef and chicken samples, respectively. All the independent t-test on measun:ment values between conventional method and HApS^(TM) method represented no significant differences in the means between two methods at the 0.05 of significance level(α=0.05). Based on the high correlation between HApS^(TM) and the AOAC standard methods in the TAC and CC, it might be compatible to employ the HApS method to measure the microbial contamination in livestock products. HApS^(TM) method was simpler and less time-consuming in sample preparation and procedures faster than the conventional method. These results suggested that the HApS method could be substitute for the conventional methods in the analysis of microbial contamination measurement in meat products.

A total of 136 coliform bacteria isolated from spring water (112 strains) and ground water (24 strains), submitted to Seoul Health and Environmental Research Institute from June to July in 1997, were characterized biochemically and microbiologically. Colonical characteristics of each isolate were also noted, including color and texture on EMB agar. Among the 136 isolates, 50.7% were greenish metallic sheen color, 44.2% were pink and 5.1% were violet. The sixty four percent were smooth, 34.6% were mucoid and 0.7%. were rough. Twenty three bacterial species were identified by IMViC and API 20E test. Among the 136 coliform bacteria known to species, 39 isolates (28.6%) were Escherichia spp., 32 isolates (23.5%) were Klebsiella ssp., 30 isolates (22.1%) were Enterobacter spp., 19 isolates (14.0%) were Serratia spp., 6 isolates (4.4%) were Citrobacter spp., 4 isolates (3.0%) were Kluyuera spp. and 7 isolates (5.1%) were other bacterial species. Strains, which were gas-positive in lactose broth but gas-negative in Kligler Iron Agar were Ent. intermedium, Ser. liquefaciens, Ser. marcescenes and Salmonella arizoae. Strains, which were H2S production were also Kleb. pneumoniae, Kleb. oxytoca, Kleb. ornithinolytica, Ent. sakazakii, Ent. cloacae, Ser. liquefaciens, Ser. ficaria, Cit. freundii and Sal. arizoae. In the present study, most of coliform isolated from spring and ground water were E. coli, Klebsiella spp. and Enterobacter spp. Since coliform with pink colony in EMB agar was isolated as frequent as coliform with greenish metallic sheen colony, coliform with pink colony should be considered as important colony. Our results suggested that new coliform strains may be emerging on the basis of biochemical and microbiological testes.