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돼지 위궤양(胃潰瘍) 발생(發生)에 관한 병리학적(病理學的) 조사(調査)
조병왕 ( Byung Whang Cho ),오재효 ( Jae Hyo Oh ),하종호 ( Jong Ho Ha ),최원식 ( Won Sik Choi ),김성원 ( Sung Won Kim ) 한국가축위생학회 1990 韓國家畜衛生學會誌 Vol.13 No.2
Based on the gross lesion, a survey of ulcer prevalence was carried out on pigs (3,161 heads) at a slaughterhouse in seoul from April to December in 1989. The pigs stomachs were observed anatomically and classified, according to the presence or absence of foreign bodies. Ulcer prevalence is usually classified according to size of pig farm, ages, and supplied month. The results in the studies were as follows. 1. Fundus followed the highest rate with 28.2%, esophagus with 24.5% each of cardiac and pyloric part with 7.8% and 4.1% in cases of gastric mucosa pathological studies examed total 3,161. In the acute ulcer prevalence, fundus follwed with 5.4%, esophagus with 2.6%, each of cardiac and pyloric part with 0.8% and 0.3%. When prevalent frequencies of fundus are compared with cardiac and pyloric part, they have meaning (P<0.05). 2. In the survey pig of total 3,161, pathological changes of epithelium tissue followed 44.0%, erosion(11.5%), chronic ulcer(14.8%), acute ulcer(1.6%), scar formation (1.7%) and perforation (0.9%). 3. In general monthly prevalence rates of gastric lesion are higher in spring and fall than in summer. 4. In the size of pig farms, ulcer showed higher rate at professional farms than raising on the side. 5. When there are more fluid condition in stomach and they are old, the ulcer appeared.
서울지역 식육판매업소의 미생물학적 오염도 및 위생관리수준 평가
전해창 ( Hae Chang Jeon ),김지은 ( Jee Eun Kim ),손장원 ( Jang Won Son ),채희선 ( Hee Sun Chae ),진경선 ( Kyung Sun Jin ),오재효 ( Jae Hyo Oh ),신방우 ( Bang Woo Shin ),이정학 ( Jung Hark Lee ) 한국가축위생학회 2011 韓國家畜衛生學會誌 Vol.34 No.4
This study was performed to evaluate the microbial contamination level of meat processing in butcher`s shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher`s shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged 0∼2.2×106 CFU/cm2 from the utensils & equipments, 1×102∼2.7×108 CFU/ glove from the cotton work gloves and 1×102∼9.3×106 CFU/g from the meat samples. The level of count on E. coli ranged 0∼2.5×103 CFU/cm2 from the utensils, 0∼8.6×104 CFU/glove from the cotton work gloves and 0∼1.4×105 CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher`s shops. In order to improve sanitation of meat in butcher`s shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.