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우리나라 乳酸菌 製品의 Yeast, Mold 汚染에 關한 調査硏究(Ⅱ)
洪鍾海,李容旭 대한보건협회 1981 대한보건연구 Vol.7 No.1
This Study was carried out to investigate yeast and mold contamination in fermented milk products produced by 10 different domestic manufacturers from October 20. to December 5. 1980. The results obtained in the study were as follows; 1. pH values of the products were ranged from pH 3.14 to pH 4.20 and average of sour milk drinks was pH 3.66±0.19 and fermented milks pH 3.74±0.09. Therefore the difference of pH averge among sour milk drinks and fermented milks was statistically significant. (P<0.01) 2. In case of yeast contamination, yeast was found on all the four products produced at the same date, From this result, it seemed that yeast contamination occured during the manufacturing progress. 3. Degree of contamination by the indicator organisms was E. coli positive, 3.3%; over 1,000yeasts/ml, 13.3%; over 10 molds/ml, 1.7%. 4. In the range of over 1.000 yeasts/ml, degree of contamination by yeast was 5,6% in fermented milk and 16.7% in sour milk drink. 5. Yeasts in product D increased to the spoilage number within 5 days and in I increased within 10 days at 5℃. At 15℃, yeast increased to the spoilage number within 15 days in product B.E. 6. It seems that the yeast number of initial contamination should be important than the increase rate as criteria on the fermented milk products.
洪鍾海 김천대학교 1985 김천대학교 논문집 Vol.5 No.-
Results of this survey could be summarized as follows: 1. Lactic acid fermented milk products improve digestive action on protein through coagulating protein and making enzyme activity easy, and promote digestive and absorp-tive power on fat. 2. Lactic acid bacteria having the acti-bacteral and the anti-cancerous materials keep the balance of microflora of intestine and prohibit production of the harmful substances and promote physical immunization activity. 3. For fixation of lactic acid bacteria in human intestine, fermented milk products should be taken in every day. 4. Still it is very difficult to make a conclusion on the mechanism between lactic acid bacteria and microflora of intestine. Study to prove the true state of this mechanism should be continued. 5. It is reasonable to make a new sanitary standard in accordance with variety of the products in a future the degree of yeast contamination is a good appraisal standard than Coliform group.
홍종해,정태권 해양환경안전학회 1999 海洋環境安全學會誌 Vol.5 No.2
This study aims at improving the channel of Pudo-sudo in Chinhae-Man according to the development project of the port of Masan, by investigating the design criteria of harbour facilities for the maximum sized ship. The new deep-water route was proposed and according to it the present separation scheme was adjusted appropriately. The width of the deep-water route is suggested to be 350m and would be wide enough for the 30,000 DWT container ship to go through However, the proposed channel will be tested and validated by the shiphandling simulator.
HACCP 적용을 위한 도계처리 공정내 미생물 오염의 분석
홍종해,권혁무,고주언 한국환경보건학회 1996 한국환경보건학회지 Vol.22 No.1
The application of HACCP system, which was adopted by Codex Alimentarius Committee for the safe meat and poultry production, is one of the urgent task for competing in the world trade markets. But there have been no useful analytical studies to identify the causes of contamination in the poultry meat processing plants in Korea. This study was conducted to investigate the potential hazards during the operations by the microbiological examination for the poultry meat processing plant (20,000 birds capacity a day) located in Kangwon province. In spite of air contamination of work places, it may not directly affect the surface contamination of poultry meats. But the risk of Campylobacter jejuni/coli contamination was high. The number of total count was decreased about ten times, but remarkable changes of microbial contamination could not be recognized in each procedure during the operations. The washing water was already contaminated as much as $10^{3-6}CFU/ml$ in SPC before the operations. It means that to keep water tanks hygienic is a primary step to prevent the occurrences of microbial contamination. The overflow and recirculation of water in scalding, washing, and chilling was aslo an important factor for a hygienic control. Based on this study, the followings could be regarded as an important factors for hygenic control in the poultry slaughtering plants on a small scale. The temperature of water used for scalding should be constantly maintained on a required temperature, and the overflow rate of 1~1.5 liter per bird. The carcass surface and the body cavity should be washed thoroughly and the cross-contamination due to facilities, workers, and tools should be prevented. The chilling water sholud be maintained under 5$\circ$C of temperature with ice and overflow, and residual chlorine level of 50 ppm.