한국형 육포제조를 위한 원료 돈육의 미생물 분포 및 병원성 미생물의 확인

김현욱,김혜정,김태훈,김태임,이주연,김천제,백현동,Kim, Hyoun-Wook,Kim, Hye-Jung,Kim, Tae-Hoon,Kim, Tae-Im,Lee, Joo-Yeon,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

시중의 정육점 및 백화점 등에서 유통 중인 10종의 돈육 원료에 대한 일반세균, 저온균, 고온균, 혐기성균 및 진균류, 대장균군 등의 미생물학적 분포와 병원성 미생물에 대한 분리동정을 실시하였다. 실험 결과, 원료 돈육에서 중온균은 $3.9{\times}10^2-3.9{\times}10^5cfu/g$으로 높은 분포를 보였고, 저온균은 $1.5{\times}10^3-8.6{\times}10^2cfu/g$, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 검체에 대해서 검출되지 않았으며, 곰팡이와 효모 등 진균류는 $3.8{\times}10^1-5.1{\times}10^2cfu/g$으로 검출되었다. B. cereus는 돈육 sample B와 J에서 분리되었고, S. aureus의 경우 돈육 sample B에서만 검출되었다. B. cereus는 API kit를 이용한 간이동정에서 99.8%의 상동성을 보였고, S. aureus는 97.8%의 상동성을 보였다.

HACCP 적용을 중심으로 본 해외 식품운반 관리체계의 특징과 우리나라 축산물 유통단계 안전관리 현황 조사 연구

김현욱,백현동,홍완수,이주연,Kim, Hyoun-Wook,Paik, Hyun-Dong,Hong, Whan-Soo,Lee, Joo-Yeon 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

한국형 슬라이스 우육포의 미생물학적, 이화학적 및 관능적 품질특성 평가

김현욱,이은경,한두정,최지훈,김천제,백현동,Kim, Hyoun-Wook,Lee, Eun-Kyung,Han, Doo-Jeong,Choi, Ji-Hun,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 한국형 슬라이스 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 형태와 조미한 양념과 환경조건에 따른 육포의 미생물 균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장 중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 관능검사의 결과 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 종합적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.3의 값을 나타내었다. 실온조건저장의 경우 종합적인 기호도는 6.3정도로 우수한 관능검사 성적을 나타내었다. 따라서, 본 실험의 결과를 종합해 볼 때 새롭게 개발한 한국형 슬라이스 육포는 미생물적 안전성이 우수하고, 이화학적 품질과 관능적 품질이 우수하며, 장기간 저장할 수 있는 우수한 품질의 육포라고 판단된다. We evaluated the microbial safety and quality characteristics of Korean slice beef jerky, and investigated these properties over 28-day and 90-day storage periods at room temperature ($25^{\circ}C$) and elevated temperature ($35^{\circ}C$). After microbial counts of all samples, mesophilic bacteria were detected at 1.23 Log CFU/g at day 0. Counts of mesophilic bacteria did not change significantly in all samples, and coliforms and Bacillus cereus were not detected in all samples during storage at either $25^{\circ}C$ or $35^{\circ}C$. TBA values, Aw, and pH were investigated. The Aw of korean slice beef jerky stored at room temperature was 0.71 at day 0, and was reduced to 0.61 after 90 days. The TBA value increased as storage time increased, and its TBA value was 0.48 after 90 days of storage. The pH of all samples did not change significantly. At $35^{\circ}C$ storage, TBA values, Aw, pH were not significantly different than those stored at $25^{\circ}C$. Also, the sensory properties of all samples were not significantly different between two storage temperatures. In conclusion, these results suggest Koran slice beef jerky ould be used as basic study for development of the commercial beef jerky.

Effect of Tenderizer on Physical Quality and Microbial Safety during Korean Beef Jerky Production

김현욱,한두정,김천제,백현동,Kim, Hyoun-Wook,Han, Doo-Joung,Kim, Cheon-Jei,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.5

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

한국형 고추장 양념 돈육포의 미생물학적, 이화학적 및 관능적 품질 특성

김현욱,이경아,한두정,김천제,백현동,Kim, Hyoun-Wook,Lee, Kyoung-Ah,Han, Doo-Jeong,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

본 연구는 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 양념, 포장조건과 환경조건에 따른 육포의 미생물균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 전 저장기간 동안 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 모든 육포에서의 관능검사는 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 전체적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.54의 값을 나타내었다. 실온조건 저장의 경우 전체적인 기호도는 7.13으로 우수한 관능검사 성적을 나타내었다. 따라서 본 실험의 결과를 통해 새롭게 개발한 한국형 고추장 양념 돈육포는 미생물학적인 안전성이 우수하고, 이화학적 품질과 관능적 품질이 비교적 우수한 육포라고 판단하였다. The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.

우유 및 유제품의 안전성 평가를 위한 병원성미생물 검사법

김현욱 ( Hyoun Wook Kim ),설국환 ( Kuk Hwan Seol ),함준상 ( Jun Sang Ham ),장애라 ( Aera Jang ),김동훈 ( Dong Hun Kim ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2011 Journal of Dairy Science and Biotechnology (JMSB) Vol.29 No.2

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.

저장 온도에 따른 Bacillus cereus의 성장 변화 및 독소 생성 변화

김현욱 ( Hyoun Wook Kim ),김기환 ( Ki Hwan Kim ),박범영 ( Beam Young Park ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2014 Journal of Dairy Science and Biotechnology (JMSB) Vol.32 No.2

Food safety is a global health goal, and food-borne disease are a significant public health threat throughout the world. Dairy products are susceptible to contamination through a wide variety of physical, microbial, and chemical hazards. Risks of microbiological hazards are of immediate and serious concern to human health. Milk was inoculated with Bacillus cereus and stored at 10, 15, 20, and 30℃ for 7 days. We monitored the effect of the temperature on growth rate and variance of toxin production. The growth rate of B. cereus was suppressed in low temperature. We confirmed that the growth rate and the toxin production were accelerated when the storage temperature was increased. B. cereus began to produce toxins when the number of bacteria was higher than 107 CFU/mL. Therefore, managing the storage temperature of milk is important to inhibit the growth and the toxin production of B. cereus.

비피도박테리움 롱검의 기능성과 치즈 제조에 활용

김현욱 ( Hyoun Wook Kim ),정석근 ( Seok Geun Jeong ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2016 Journal of Dairy Science and Biotechnology (JMSB) Vol.34 No.2

Members of the genus Bifidobacterium are prevalent in the human colon and represent up to 90% of all bacteria in fecal samples of breast-fed infants, and 3~5% of adult fecal microbiota. Bifidobacteria produce organic acids, thus reducing the colon pH to a level inhibitory for pathogenic bacteria. They can also detoxify a number of toxic compounds and adhere to the colon mucosa, thus preventing the adherence of pathogens and induction of colon cancer. Recently, we identified a novel Bifidobacterium longum subsp. longum strain, KACC 91563, in a fecal sample of a Korean neonate, and demonstrated its functional properties. We showed that B. longum KACC 91563 alleviates food allergy through mast cell suppression and produces antioxidative and antihypertensive peptides by casein hydrolysis. Dairy products are considered as an ideal food system for the delivery of probiotic cultures to the human gastrointestinal tract. Cheese affords protection to probiotic microbes during gastric transit due to its relatively high pH, more solid consistency, higher fat content, and higher buffering capacity. Incorporation of B. longum KACC 91563 into cheese making is currently under study.

우유 및 유제품 중 미생물 동정을 위한 MALDI-TOFMS활용

김현욱 ( Hyoun Wook Kim ),함준상 ( Jun Sang Ham ),설국환 ( Kuk Hwan Seol ),한상하 ( Sang Ha Han ),박범영 ( Beam Young Park ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.2

Rapid and reliable identification of microorganisms is a key for tracing the relationship between the target bacteria and related infectious diseases. Various identification methods such as classical phenotypic analysis, numerical taxonomic analysis, and DNA sequencing have been widely used to classify microorganisms in milk and dairy products. Matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry (MS) identifies targeted bacteria in milk and milk products. Several studies have demonstrated that MALDI-TOF MS identification is an efficient and inexpensive method for the rapid and routine identification of isolated bacteria. MALDI-TOF MS could provide accurate identification of bacteria in milk and milk products at the serotype or strain level and enable antibiotic resistance profiling within minutes.

우유 및 유제품의 안전성 평가를 위한 바이오센서의 이용

김현욱 ( Hyoun Wook Kim ),한상하 ( Sang Ha Han ),함준상 ( Jun Sang Ham ),설국환 ( Kuk Hwan Seol ),장애라 ( Ae Ra Jang,),김동훈 ( Dong Hun Kim ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2011 Journal of Dairy Science and Biotechnology (JMSB) Vol.29 No.2

Milk and dairy products are nutritionally one of the most important food in human health and the quality of raw milk is significantly important to ensure safety of dairy products. However, milk and dairy products are commonly related with chemical and microbial contaminations. Therefore, rapid and reliable detection of hazardous (e.g. pathogenic bacteria, pesticides, antibiotics, microbial toxins) in milk and dairy products is essential to ensure human health and food safety. Conventional methods for detection of food hazardous are mostly time-consuming to yield a results. Recently, biosensors have been focused as its rapidity and high sensitivity to analyse chemical and microbial hazardous from a variety of foods and environments. This study reviewed the recent trends and applications of biosensors as rapid detection method of hazardous in milk and dairy products.