온도와 시간을 주요 변수로한 훈제연어에서의 Listeria monocytogenes 성장예측모델

조준일,조준일,이순호,임지수,곽효선 한국식품위생안전성학회 2011 한국식품위생안전성학회지 Vol.26 No.2

Predictive mathematical models were developed for predicting the kinetics of growth of Listeria monocytogenes in smoked salmon, which is the popular ready-to-eat foods in the world, as a function of temperature (4, 10, 20 and 30℃). At these storage temperature, the primary growth curve fit well (r² = 0.989~0.996) to a Gompertz equation to obtain specific growth rate (SGR) and lag time (LT). The Polynomial model for natural logarithm transformation of the SGR and LT as a function of temperature was obtained by nonlinear regression (Prism, version 4.0,GraphPad Software). Results indicate L. monocytogenes growth was affected by temperature mainly, and SGR model equation is 365.3-31.94*Temperature+0.6661*Temperature^2 and LT model equation is 0.1162-0.01674*Temperature+0.0009303*Temperature^2. As storage temperature decreased 30℃ to 4℃, SGR decreased and LT increased respectively. Polynomial model was identified as appropriate secondary model for SGR and LT on the basis of most statistical indices such as bias factor (1.01 by SGR, 1.55 by LT) and accuracy factor (1.03 by SGR, 1.58 by LT).

Macroscopic ordering of helical pores for arraying guest molecules noncentrosymmetrically

조준일,Chunji Li,Yasuhiro Ishida 한국고분자학회 2015 한국고분자학회 학술대회 연구논문 초록집 Vol.2015 No.10

Characterization of Pathogenic Escherichia coli Strains Linked to an Outbreak Associated with Kimchi Consumption in South Korea, 2012

조준일,주인선,박건상,한민경,손나리,정숙진,허진,김윤정,오미현,김순한,이순호 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1

Pathogenic Escherichia coli (PEc) is a leadingcause of both foodborne and waterborne illness. In September2012, a major foodborne outbreak with PEc occurred,affecting approximately 1,200 students and food handlersfrom 7 schools in Gyeonggi province, South Korea causedby contaminated kimchi. For detection of PEc in kimchi,real-time polymerase chain reaction (RT-PCR) and traditionalculture methods were used. EAEC and ETEC genotypeswere identified in samples from individuals with the illnessand in kimchi using conventional PCR. Bacteria in stoolsamples were genetically similar to bacteria from kimchi(98% homology). PEc from kimchi was identified as thecausative agent of a foodborne outbreak in South Korea. Asignificant link between kimchi and individuals with foodborneillnesses after consuming kimchi was demonstrated.

Prevalence and Antimicrobial Resistance of Enterococcus spp. Isolated from Meat and Fishery Production in Korea

조준일,주인선,최준혁,정경훈,최은정,한민경,정숙진,손나리,이순호,황인균 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.1

From February to October 2011, 209 samples of retail raw meat and fishery products were randomly obtained from 41 grocery stores in Korea and cultured for the presence of Enterococcus spp. Ninety-six enterococcal isolates were recovered from 76 samples, with contamination rates ranging from 18.5% in fishery product samples to 43.9% in chicken samples. Antimicrobial disk susceptibility testing was conducted according to the Clinical and Laboratory Standards Institute protocol. The antibiotic resistance rates of the 96 enterococci isolates were as follows: tetracycline (TE) 77.1%; erythromycin (E) 50%;rifampin (RD) 44.8%; and vancomycin (VAN) 9.4%. Disk diffusion showed that 9 isolates were resistant to vancomycin. The minimum inhibitory concentration (MIC) was ≥32 μg/mL for all 9 isolates, and all were resistant to vancomycin. Among the 9 vancomycin-resistant enterococci (VRE)identified, the vanA gene was carried by 1 Enterococcus durans strain and the vanB gene was carried by 2Enterococcus faecium, and 1 Enterococcus hirae strains. Further genotyping of the VRE isolates using pulsed-field gel electrophoresis (PFGE) revealed extensive heterogeneity. The VRE were recovered from various animal sources with a particularly high prevalence of E. faecium found in fishery products and chicken.

Development of a Predictive Model Describing the Growth of Listeria Monocytogenes in Kimbab

조준일,이순호,임지수,곽효선,황인균 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

This study is to develop mathematical models to predict the growth of Listeria monocytogenes in kimbab as a function of storage temperature. Kimbab which was inoculated with L. monocytogenes were incubated at 4, 10,15, and 30^oC. The primary model showed a good fit (R^2=0.9845 to 0.9967) to a Gompertz equation to obtain specific growth rates (SGR) and lag time (LT) at each temperature. The SGR of L. monocytogenes in the kimbab increased and LT decreased by increasing temperature. Secondary polynomial model was developed using PRISM general nonlinear analysis software for SGR and LT. The secondary models were 0.1479-(0.02457×Temp)+(0.001296×Temp^2) for SGR and 312.8-(30.21×Temp)+(0.6654×Temp^2) for LT. This secondary polynomial model was judged as appropriate based on the coefficient of determination (R^2of the SGR and LT model=0.9995, 0.9556), the bias factor (Bf of the SGR and LT model=0.97, 0.94), and the accuracy factor (A_f of the SGR and LT model=1.10, 1.68). Reliable predictions of L. monocytogenes SGR and LT in kimbab were based on temperature.

샐러드용 신선 채소에서의 Listeria monocytogenes 성장예측모델 개발

조준일,황인균,이순호,곽효선,임지수 한국식품위생안전성학회 2011 한국식품위생안전성학회지 Vol.26 No.1

In this study, predictive mathematical models were developed to predict the kinetics of Listeria monocytogenes growth in the mixed fresh-cut vegetables, which is the most popular ready-to-eat food in the world, as a function of temperature (4, 10, 20 and 30oC). At the specified storage temperatures, the primary growth curve fit well (r2 = 0.916~0.981) with a Gompertz and Baranyi equation to determine the specific growth rate (SGR). The Polynomial model for natural logarithm transformation of the SGR as a function of temperature was obtained by nonlinear regression (Prism, version 4.0, GraphPad Software). As the storage temperature decreased from 30oC to 4oC, the SGR decreased, respectively. Polynomial model was identified as appropriate secondary model for SGR on the basis of most statistical indices such as mean square error (MSE = 0.002718 by Gompertz, 0.055186 by Baranyi), bias factor (Bf = 1.050084 by Gompertz, 1.931472 by Baranyi) and accuracy factor (Af = 1.160767 by Gompertz, 2.137181 by Baranyi). Results indicate L. monocytogenes growth was affected by temperature mainly, and equation was developed by Gompertz model (−0.1606 + 0.0574*Temp + 0.0009*Temp*Temp) was more effective than equation was developed by Baranyi model (0.3502 − 0.0496*Temp + 0.0022*Temp* Temp) for specific growth rate prediction of L. monocytogenes in the mixed fresh-cut vegetables.

조미건어포의 Staphylococcus aureus 오염도 및 생존패턴 분석

조준일,황인균,이순호,최준혁,최은정 한국식품위생안전성학회 2011 한국식품위생안전성학회지 Vol.26 No.4

In this study, the contamination levels of total aerobic bacteria, E. coli, total coliform and S. aureus of seasoned dried fishes (SDF) in Korea were investigated. A total of 81 SDF samples were purchased randomly from 28 stores. Contamination range of total aerobic bacteria, total coliform and S. aureus were 150~1,700,000, 10~31,000and 10~220 CFU/g, respectively. E. coli was detected in only one samples in the qualitative test. We have analyzed quantitatively Staphylococcal enterotoxins (SE-type A, C and D) produced by S. aureus contaminated in SDF using a TECRA kit and standard curve. The curve equation was Y = 0.1499 * X + 0.1183 and maximum amount of SEs in SDF was 0.71 ng/ml. Reduction speed of S. aureus in SDF stored at 37 ℃ was the highest among the samples stored for 8 days at different temperature of 7, 18 and 37℃ . On the basis of the results, SDF in Korea can be contaminated by a variety of pathogenic bacteria. Therefore, precautionary measures are necessary for consumer protection, including the improvement of sanitary conditions in the processing plants in Korea.

조사 선량에 따른 품목별 PSL과 TL 시험법 적용 가능성 검증

조준일,황인균,이지애,이순호,정형욱 한국식품위생안전성학회 2010 한국식품위생안전성학회지 Vol.25 No.1

This research was conducted to know application of Photostimulated luminescence (PSL) and Thermoluminescence (TL) methods by irradiation dose for leaching tea, sauces and starch approved in Korea. Leaching tea, sauces and starch powder were treated with 60Co gamma ray at dose 0~10 kGy for detection trial whether they are irradiated or not by measuring PSL and TL for whole samples. PSL values were less than threshold value 700 and were negative for non-irradiated samples but more than 5,000 and were positive for irradiated ones. PSL results of leaching tea and sauces showed the correct identification for non-irradiated and irradiated samples, respectively except starch samples. To enhance the reliability of the TL result, the first glow curve (TL1) was compared with the second glove curve (TL2) obtained after a re-irradiation step at 1 kGy. The TL ratio (TL₁/TL₂) was in good agreement with the reported TL threshold for both the non-irradiated (< 0.1) and irradiated (> 0.1) samples. TL results of leaching tea, sauces, starch showed the correct identification for non-irradiated and irradiated samples, respectively. This study was performed to know application of PSL and TL methods for leaching tea, sauces and starch, and the methods were able to detect the irradiation products.

광자극발광법과 열발광법을 이용한 국내 방사선 조사 허용 외 식품에 대한 실태 조사

조준일,황인균,이지애,이순호 한국식품위생안전성학회 2010 한국식품위생안전성학회지 Vol.25 No.1

This research was conducted to assess applicability of photostimulated luminescence (PSL) and Thermoluminescence (TL) methods for investigation of infant and young children products, nut, seasoned dried fish,spice, dried fruits, fruit & vegetable, grain and marine products, which are not approved for irradiation in Korea. PSL results show that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 700. In TL measurement, TL ratio of irradiated samples were higher than 0.1 or ones can decrease below 0.1 whereas the temperature range of TL Glow curve was between 150-250℃. Monitoring result about 8 class of 325 not approved to irradiated foods, photon counts of samples were less than 700, and after re-irradiation TL Ratio (TL₁/TL₂) through re-irradiation step at 1 kGy were higher than 0.1 for the all samples. Therefore, these results suggested that PSL and TL measurements were useful detection methods for 8 class food products not approved to irradiation in Korea and all sample (325 cases) were not irradiated when we analysed by PSL and TL methods.

Ostiomeatal Unit CT에서 관찰되는 시신경과 후방 부비동과의 해부학적 관계

조준일 대한영상의학회 1997 대한영상의학회지 Vol.37 No.2

Pupose : To determine the anatomic variations that can lead to optic nerve damage during the sugical treatment of posterior paranasal sinus lesionsMaterials and Methods : two hundred optic nerves of 100 persons were examined using ostiomeatal unit CT(OMU CT). The anatomical features of this nerve and posterior paranasal sinuses were classified into four types : the optic nerve adjacent to the sphenoid sinus without indentation of the sinus wall (type 1); the optic nerve adjacent to the sphenoid sinus, causing indentation of the sinus wall (type 2); the optic nerve passing through the sphenoid sinus (type 3); and the opic nerve adjacent to the sphenoid sinus and posterior ethmoid sinus (type 4). Bony dehiscence around the optic nerve and pneumatization of the anterior clinoid process were also evaluated.Results : The anatomical classification of the optic nerve and posterior paranasal sinuses was as follows : type 1, 1326(66%); type 2, 60(30%); type 3, 6(3%), and type 4, 2(1%).Bony dehiscence around the optic nerve had developed in 58 cases (29%) and pneumatization of the anterior clinoid process in 13(6.5%). These conditions were most common in type 3 optic nerve, and second most common in type 2.Conclusion : The 2 and 3 optic nerves, bony dehiscence around the optic nerve and pneumatization of the anterior clinoid process are the anatomic variations that can lead to optic nerve damage during the surgical treatment of posterior paranasal sinus lesions. To prevent optic nerve damage, these factors should be carefully evaluated by OMU CT.