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조미오징어 (Dosidicus gigas)의 가공 공정 중 미생물 오염도 및 오염원에 관한 연구
최규덕 ( Kyoo Duck Choi ),박욱연 ( Uk Yeon Park ),신일식 ( Ii Shik Shin ) 한국수산과학회(구 한국수산학회) 2012 한국수산과학회지 Vol.45 No.5
This study examined microbial contamination during seasoned and dried squid Dosidicus gigas processing, including the apparatus, machines, and employee`s gloves at each step in processing at two companies. The numbers of bacteria floating in air in each processing area were also examined. The numbers of Staphylococcus aureus (3.6-6.0 log CFU/g) and Escherichia coli (1.3-1.4 log MPN/1 00 g) in domestic and imported daruma (a semi-processed product of seasoned and dried squid) at companies A and B exceeded the regulatory limits of the Food Sanitary Law of Korea (S. aureus, 2.0log CFU/g; E. coil, negative). S. aureus in both daruma was reduced to below the detection limit or 3.6 log CFIJ/g after the roasting step, but increased again to 3.3 and 5.5 log CFU/g after the mechanical tearing step at companies A and B, respectively. E. coli showed similar tendencies at both companies. The surfaces of the apparatus, machines, and employee`s gloves that contacted daruma were also contaminated with S. aureus (1.0-5.5 log CFU/m2) and E. coli (neg-alive-to 3.5 log MPN/m2). The numbers of bacteria floating in air were high (1.7-5.1 log CFU/m3) at both companies. These results suggest that sanitation standard operating procedures (SSOP) must be developed to control of microbial cintamination in seasoned and dried squid.
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김윤정(Yun-Jung Kim),최규덕(Kyoo-Duck Choi),신일식(Il-Shik Shin) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.5
격막식으로 생산한 강산성전해수(SEW)의 유효염소농도는 35±1.2 ppm, pH는 2.3±0.2, ORP는 1,140±20.4 ㎷이었으며, AEW의 유효염소농도는 0.1±0.01 ppm, pH는 11.6±1.1, ORP는 -900±18.2 ㎷이었다. 6종의 병원성세균(초기 균수 1.0×10? CFU/㎖)에 대한 SEW의 살균효과를 조사한 결과, 대조구로 사용한 유효염소농도 35 ppm의 차아염소산 나트륨 용액의 경우, 60초간 처리하여도 2~4 ? 정도의 균밖에 감소하지 않았으나 SEW는 60초간 처리로 포자를 형성하는 B. cereus를 제외한 나머지 5종의 병원성세균을 모두 살균하였으며, B. cereus의 경우 완전하게 살균하지는 못하였지만 약 4 ? CFU/g 이상이 감소하여, 같은 유효염소농도라도 SEW가 차아염소산나트륨 용액보다 살균력이 뛰어나다는 것을 알 수 있었다. 채소의 경우, AEW로 세척 후 SEW 처리하였을 때가 SEW 단독처리보다 살균효과가 더 좋았다. 한편 콩나물, 무순의 경우 AEW로 30초간 세척 후 SEW로 30초간 처리하여도 균수는 각각 2.50±0.13, 2.19±0.13만 감소하였고 4 ? CFU/g 이상의 균이 잔존하고 있었다. 식기와 컵은 차아염소산나트륨 용액(유효염소농도 35 ppm) 30초간 처리로는 1.19~1.28 ? CFU/100 ㎠ 정도만 감소하였지만, SEW 30초간 처리로 균이 검출되지 않았다. 고무장갑의 경우 유일하게 대장균군이 검출되었으며 SEW 30초간 처리로 고무장갑 표면의 일반세균과 대장균군은 대조군인 수도수에 비하여 약 2 ? CFU/100 ㎠ 이상 감소하였으나 완전한 살균은 되지 않았다. The properties and bactericidal activities of strongly acidic electrolyzed water (SEW) against food-borne pathogenic bacteria, vegetables and kitchen apparatuses were investigated. The available chlorine concentration, pH and oxidation reduction potential (ORP) of SEW were 35±1.2 ppm, 2.3±0.2, and 1,140±20.4 ㎷, respectively. Five strains of food-borne bacteria with initial cell number of 7.00 ? CFU/㎖ were not detected except Bacillus cereus after treatment with SEW for 60 sec. The numbers of Bacillus cereus were reduced to 2.08±1.00 ? CFU/㎖ at the same condition. In vegetables, SEW treatment after washing strongly in alkalic electrolyzed water (AEW) showed better bactericidal effects than SEW only. The viable cell on stainless steel bowl (3.86±2.49 ? CFU/100 ㎠) and cup for water (2.40±1.80 ? CFU/100 ㎠) were not detected by SEW treatment (35 ppm of available chlorine concentration) for 30 sec, but survival of more than 1.00 ? CFU/100 ㎠ of viable cell was shown by washing of sodium hypochlorite solution at the same condition. On the other hand, the coliform group bacteria (5.08±4.00 CFU/100 ㎠) were detected on rubber globe only, and more than 2.00 ? CFU/100 ㎠ of viable cell and coliform group bacteria on it survived, though it was washed with flowing SEW for 30 sec.
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넙치 배합사료에 고추냉이 추출물, 키토산 및 김 분말 첨가 효과
서주영 ( Joo Young Seo ),김경덕 ( Kyoung Duck Kim ),신일식 ( Il Shik Shin ),최규덕 ( Kyoo Duck Choi ),이상민 ( Sang Min Lee ) 한국수산학회 2009 한국수산과학회지 Vol.42 No.3
Two feeding trials were conducted to investigate the effects of several dietary additives on growth and feed utilization of juvenile flounder. In the first experiment, three replicate groups of juveniles (average weight 1.5g) were fed diets with or without wasabi extract and chitosan for 7 weeks. Survival rate, weight gain, protein efficiency ratio, hepatosomatic index and condition factor were not affected by the different dietary additives (P>0.05). Feed efficiency of fish fed the wasabi extract diet was significantly higher than that of fish fed the control diet (P<0.05). Daily feed intake of fish fed the wasabi extract diet was significantly lower than that of fish fed the other diets (P<0.05). In the second experiment, three replicate groups of juveniles (average weight 1.4 g) were fed diets with or without Pophyra powder for 7 weeks. Survival rate and weight gain were not significantly affected by dietary Pophyra powder (P>0.05). Feed efficiency and protein efficiency ratio of fish fed the Pophyra diet were significantly lower than those of fish fed the control diet (P<0.05). The results of these experiments suggest that feed efficiency of juvenile flounder may be improved by dietary supplementation with wasabi extract.
ScienceON
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