성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacillus spp. PAPI과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장 후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양에서 생균수가 더 많았다.

This experiment was conducted to investigate the effects of mixed culture with mycotoxigenic and non-mycotoxigenic fungi on mycotoxin production. For this work, Aspergillus flavus (aflatoxin producing strain), Aspergillus niger (non-mycotoxigenic strain) and Penicilhum griseofulvum (patulin producing strainvere cultured in 5 ml SLS medium for 15 days under single or mixed culture. Affatoxin was determined by direct competitive ELISA, whereas, patulin was measured by HPLC. The mycelial growth, pH and total acidity were also observed by general methods. The mycelial growth was slightly decreased in the mixed culture, meanwhile total acidity was increased and pH was shown lower than that in single culture. Aspergillus flavus produced 145 ㎍/ml of aflatoxin for 12 days single culture, but in mixed culture, aflatoxin was decreased to 93%, and was shown as 10.16 ㎍/ml level. Patulin production in mixed culture was also decreased to 69.3% and was shown only 23.72 ㎍/ml level as compared with in single culture.

전통 수산 발효식품인 젓갈은 부패를 억제하기 위하여 20∼25%의 식염을 첨가하므로 짠맛이 강하고 성인병 유발과 유관하다는 단점이 있으므로 저식염 젓갈이 개발되고 있으나 저염 젓갈류는 비린내와 부패취가 강하여 기호도가 떨어질 뿐만 아니라 발암성 N-nitrosamine(NA)의 생성 가능성이 높아지게 된다. 본 연구에서는 저염 젓갈의 저장성, 기호성 유지 및 NA 생성을 억제코져 두류(대두, 검정콩) 및 허브류 (애플민트, 페파민트. 레몬밤 및 스피아민트)의 에탄올 추출물을 각각 첨가한 저염 멸치젓을 제조하여 110일간 숙성시키면서 품질과 관련된 여러 인자 및 NA 생성 여부를 실험하였다. 저염 멸치젓 숙성 중 pH. 염도 및 산도는 모든 실험군에서 숙성 110일까지 큰 변화를 보이지 않았다. 휘발성 염기질소는 저장기간에 따라 점차 증가하는 경향을 보였는데 애플민트 추출물 첨가군이 가장 큰 폭으로 증가하였다. DMA 및 TMA 질소도 증가하는 경향을 보였는데 숙성 75일째부터 그 증가폭이 두드러졌다. 질산염 질소는 젓갈 숙성 중 점차 감소하는 경향을 보였으며, 아질산염 질소는 약간 증가하는 경향이었다. NA는 N-nitrosodimethylamine(NDMA)만이 검출되었으며 대조군에 비하여 전 실험군에서 더 낮은 함량이었으며 이때 평균 회수율은 63.9∼99.7%였다. 허브 추출물 첨가군에서 대조군에 비하여 월등히 낯은 함량의 NDMA가 검출되었는데 특히, 페파민트 추출물 첨가군에서는 숙성 75일까지 흔적량에 불과하였다.

In this study, occurrence of aflatoxin M₁ (AFM₁) in domestic milk and milk products was determined. The level of AFM₁ in market milk (0.047 ppb) was lower than that in raw milk (0.083 ppb) but this looks like that is due to dilution in collecting process rather than the effect of sterilization. In the case of nonfat dry milk, level of AFM₁ appeared high by 0.24 ppb but it is thought to be not different from market milk actually because nonfat dry milk is diluted at intake. In the case of ice cream, finished products were contaminated with AFM₁ of 0.020 ppb and also have the possibility of the contamination of AFB₁ due to secondary raw material such as nuts and alinond. On the basis of the results of this study and previous studies, Monte-Carlo simulation is conducted to estimate the contamination level of AFM₁ in domestic market milk. To consider uncertainty and variability fitting procedure was passed through. And we used beta distribution to estimate the prevalence and triangular distribution to estimate the concentration level of AFM₁ in milk. As a result, the 5%, 50% and 95% points of the distribution of the probability of AFM₁ contamination level in milk is 0.0214, 0.0946 and 0.1888 ppb, respectively. Also we estimate that AFM₁ in almost milk was low more than 0.5 ppb that is American acceptable level but 80.4% exceeded far 0.05 ppb that is European standard.

땅콩유 제조시 땅콩의 침지시에 NaHCO_3를 첨가하는 것과 분쇄전에 땅콩을 열처리 하는 것이 n-hexanal 함량에 미치는 영향을 조사하기 위하여 headspace gas chromatography 방법을 이용하여 조사하였다. 분쇄전에 땅콩을 열처리한 경우에는 n-hexanal 함량이 현저하게 감소됨을 알 수 있었으며 열처리 시간이 증가함에 따라 n-hexanal 함량도 감소하지만 땅콩유중의 총고형분과 단백질함량도 함께 감소하였다. 이상의 결과로 볼 때 콩비린내의 원인물질 중의 하나인 hexanal 함량의 감소를 위해서는 두유의 경우처럼 분쇄전에 땅콩을 열처리하는 것은 필수적 이지만 지나친 열처리는 땅콩유의 단백질함량을 감소시켜 영양가가 저하시키므로 땅콩을 10분간 가열하는 것이 가장 바람직한 가공조건이라고 판단된다.

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.

고정화 inulinase를 이용하여 inulin으로부터 fructose시럽을 연속적으로 생산하기 위하여 Bacillus sphaericus 188-1 이 생성하는 inulinase를 부분 정제한 후 5시간 NaIO_4로 산화시킨 Cellulose에 고정화시킨 다음 이들의 성질을 조사하였다. 산화 cellulose에 고정화시킨 inulinase의 활성은 g당 47 Unit 이었고 고정 화수율과 활성수율은 각각 41%와 39% 이었다. 고정화시킨 inulinase의 작용 최적온도와 pH는 각각 50℃, pH 9.0이었고 50℃, pH 8.0∼10.0에서 비교적 안정 하였다. 고정화 시킨 inulinase의 활성은 K^+, Ca^2+, Mn^2+ 과 Hg^2+에 의하여 활성화 되었으며 EDTA (10mM)에 의하여 심하게 저해되었다

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.

A study has been performed to estimate the average and high (90th percentile of consumers-only) daily intakes of sorbates by age-sex groups (＞ 3 years old) in Korea. The estimation of daily intakes was based on individual-based dietary intake data in `National Health and Nutrition Survey in 1998' and the contents of sorbates from samples. The estimated daily intakes (EDI) of sorbates for average consumers ranged from 0.09 mg/kg bw/day to 0.51 mg/kg bw/day corresponding to 0.4-2.1% of acceptable daily intake (ADI). For high consumers, the range of EDI of sorbates was 3.42-14.65 mg/kg bw/day corresponding to 13.7-58.6% of ADI. Foods that contributed most to the daily intakes of sorbates for all age-sex groups were processed fish products, processed meat products, and salted foods. There was an inverse relationship between age and the consumption of sorbates for average and high consumers, whereas no marked pattern was emerged by sex categories. The intake levels of sorbates even among high consumers were below the ADI in Korea.

본 연구에서는 서울 소재 초등학교와 고등학교 급식의 위생관리 실태를 분석하므로 학교급식의 안전성을 확보하여 식중독 사고예방 및 급식품질 개선을 이루고자 하였다. 이를 위해 HACCP에 기준한 위생관리 평가도구를 설문지로 개발하여 관리자들이 자가 평가하게 하고,그 결과를 분석하여 위생관리 실태를 파악하고 취약한 부분을 규명하였다. 위생관리 평가도구는 온도 소요시간, 개인위생 및 기기 설비위생의 3영역으로 구분 하여 33문항, 5문항, 15문항씩 총 53문항으로 구성하였다. 평가문항에 대해서는 5점척도를 이용하여 표시하도록 하였다. 조사된 학교는 초등학교 98.4%(253개교), 고등학교 1.6%(19개교)였다. 세 영역중 개인위생에 관한 수행수준은 평균 4.06$\pm$0.57로 나타나 가장 잘 수행되는 것으로 조사되었다. 기기.설비위생의 수행수준은 평균 3.84$\pm$0.53로 나타났고, 온도.소요시간은 평균 3.45$\pm$0.46으로 나타나 보통정도의 수행수준으로 조사되었다. 특히 전체 문항중 수행수준이 가장 낮은 것으로 조사된 ‘조리 후 보관(2.03$\pm$0.94)’의 경우는 현행 학교급식업체들이 조리가 끝난 식품을 취급할 열장 또는 보온 기기, 냉장고를 거의 구비하지 못하고 있으며, 조리된 음식이나 차게 배식하는 음식의 적정 온도유지를 위한 온도계 사용이 전혀 이루어지지 않고 있기 때문인 것으로 사료 된다. 기기 설비위생영역에서 가장 낮은 수행정도를 보인 ‘싱크대의 용도별로 분리사용 여부(3.03$\pm$1.10)’와 ‘손 씻는 시설의 적절한 장소 위치 여부(3.07$\pm$1.13)’의 수행수준을 향상시키려면 적절한 개수의 싱크대를 구비해야 하며, 조리실내에 손 씻는 시설을 갖추어야 할 것이다. 결론적으로 학교급식 안전성 확보를 위한 위생관리 업무 향상을 위해서는 본 연구에서 가장 취약한 부분으로 드러난 시설 및 기기들을 우선 보완해야 할 것으로 사료된다.

Staphylococcus aureus is gram positive, facultatively anaerobic, non-sporulative coccus, and positive for coagulase and DNase. The food oisoning outbrealc of Staphylococcus aureus increases in the world, and third occurnn happened in our country. Of 105 isolates (25.4%) obtained 413 fecal samples of food-poisoning suspicious patients. In those cases, the enterotoxins were detected firom a total of 45 isolates (42.9%), 9 isolates(20.0%) were A type, 33 isolates (73.3%) we H types, 2 isolates (4.4%) were G type and 1 isolate was a I type enterotoxin. Among the isolates possessing staphylococcal enterotoxins, 29 isolates had H type only(64.4%), 5 isolates had A type only and 4 isolates had both A and H type. 'Iieo isolates had G type only and 1 isolate had I type only. In the antibiotic susceptibility, 48 isolates (46%) had at least one antibiotic resistance among 105 isolates, 34 isolates (70.8%) were resistant to penicillin, 1 isolate (2.1%) to ampicillin, 3 isolates (6.3%) to erythromycin and kanamycin. Seven were resistant to more than two antibiotics and especially 1 isolate was resistant to penicillin-ampicillin-nitrofurantoin.

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.