Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product

김남희,구재명,이민석,Kim, Nam Hee,Koo, Jae Myung,Rhee, Min Suk Korean Society of Food Science and Technology 2015 한국식품과학회지 Vol.47 No.5

This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and $65^{\circ}C$. The D value for B. cereus at $55^{\circ}C$ was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At $60-65^{\circ}C$, the order was L. monocytogenes ($D_{60-65^{\circ}C}=3.4-0.9min$), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and $7.7^{\circ}C$, respectively. The Korean national standard for retort food products was achieved by thermal processing at $124{\pm}2^{\circ}C$ for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork

Young Min Choi,Sang Hoon Lee,Jee Hwan Choe,Kyoung Heon Kim,Min Suk Rhee,Byoung Chul Kim 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.5

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-CO2) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa CO2 at 31.1oC for 10 min. The SC-CO2 treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-CO2 treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-CO2 treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-CO2 applied at 15.2 MPa and 31.1oC for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-CO2 treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

Effects of Supercritical Carbon Dioxide Treatment on Meat Quality and Sensory Evaluation in Soy Sauce and Hot-pepper Paste Marinated Pork

Choi, Young Min,Lee, Sang Hoon,Choe, Jee Hwan,Kim, Kyoung Heon,Rhee, Min Suk,Kim, Byoung Chul Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.5

The objective of this study was to investigate the effects of supercritical carbon dioxide (SC-$CO_2$) treatment on meat quality and sensory evaluation of marinated pork. Meat marinated in two traditional Korean marinades, soy sauce and hot-pepper paste, and raw marinated meat were then treated with 7.4, 12.2, or 15.2 MPa $CO_2$ at $31.1^{\circ}C$for 10 min. The SC-$CO_2$ treatments had no effect on the meat pH (p>0.05) or Warner-Bratzler shear force (p>0.05). There was no significant difference (p>0.05) in the total loss (sum of treatment loss and cooking loss) between the control and SC-$CO_2$ treated samples at 15.2 MPa (soy sauce marinated pork: 21.78 vs. 18.97%; hot-pepper marinated pork: 21.61 vs. 18.01%). After the SC-$CO_2$ treatment, lighter surface colors were observed in the treatment samples compared to those of the control samples (p< 0.001). However, tasting panelists were unable to distinguish a difference in color or in overall acceptability of the control and treatment (p>0.05). In the case of soy sauce marinated pork, when SC-$CO_2$ applied at 15.2 MPa and $31.1^{\circ}C$for 10 min, treatment samples showed a tenderer meat than the control samples. Therefore, the SC-$CO_2$ treatment conditions had no adverse effects on the sensory quality characteristics of the marinated meat products.

圓光醫大 附屬 第2病院 神經精神科 患者에 對한 統計的 考察(Ⅱ)

박민철,장광철,김상원,김한주,유미경,김훈,유용진,김현정,박남진,오상우,이귀행,노승호,백영석 圓光大學校 醫科大學 神經精神科學敎室 1992 圓光精神醫學 Vol.8 No.1

본 연구는 1986년 7월 11일부터 1991년 7월 10일까지 원광의대 부속 제2병원 신경정신과에서 의래 및 입원치료를 받았던 6,072명의 환자를 대상으로 병원 역학조사를 실시하고 그 결과를 1차조사 (박민철 등1986)와 비교했다. 1.전체 환자 중 남자가 54.4%로 여자보다 많았고, 이리와 이리 인접지역이 84.0%로 대부분의 지역을 나타났다. 의료보장상태는 보험환자가 57.1%, 의료보호환자21.8%, 일반환자 21.1%였으며 연령별로는 20대 24.6%, 30대 22.8%로 20대 30대가 절반정도를 차지했다. 2.외래환자에서는 신경중성장애가 46.0%로 가장 많고 정동장애, 경련성장애 순이며, 입원환자에서는 정신분열증이 30.5%로 가장 많고 기질성정신장애, 정동장애의 순이었다. 3.남자는 신경증성쟝애(23.4%), 정신분열증, 기질성정신장애 순이고 여자는 신경증성장애(39.9%), 정동장애, 정신분열증의 순이었다. 남자가 여자보다 많은 진단은 알코올정신장애(94.6%), 기질성정신장애, 소아정신장애 순이고, 여자가 남자보다 많은 진단은 정동장애(64.5%), 신경증성장애였다. 4.진단별 연령분포에서 신경증성장에는 30대(25.3%), 20대, 40대 순이고, 정신분열증은 20대(40.5%), 30대, 40대 순이며, 정동장애는 20대, 30대, 50대 순이나 비교적 비슷한 융이었다. 5.진단별 발병연령에서 신경증성장에는 20대, 30대가 절반이고,정신분열증은 20대(51.3%), 10대, 30대 순이며 정동장애는 20대(30.7%), 30대, 50대 순이었다. 진단별 평균 발병연령은 신경증성장애 32.7세, 정동장애 36.1세, 정신분열증 23.6세였다. 6.진단별 이병기간은 2년이상이 신경증성장에 28.3%, 정신분열증 68.5% 정동장애 43.9%인데 전체적으로 41.0%였다. 진단별 평균 이병기간은 정신분열증 73.2개월, 정동장애 45.5개월, 신경증성장애 29.5개월이었다. We examined epidemiologic study of 6,072 patients who visited Wonkwang Neuropsychiatric hospital since July 11 of 1986 until July 10 of 1991 and compared this results with previous study(Park et al 1986). The study revealed as follows:1. Of total patients males visited this hosptial more than females as 57.1%, Most of them(84.0%) resided Iri and neighbouring Iri. In the point of insurance, insured patients, medicaid patients and uninsured patients were 57.1%, 21.8% and 21.1% respectively. On the distribution of age, the twenties, the thirties were 24.6%, 22.8% respectively and twenties and thirties were about half of total patients. 2. Of outpatients neurotic disorder was the most as 46.0%, secondly mood disorder and thirdly convulsive disorder, but of inpatients schizophrenia was the most as 30.5%, secondly organic mental disorder and thirdly mood disorder. 3. Of males neurotic disorder was the most as 23.4%, secondly schizophrenia, and thirdly organic mental disorder, but of females neurotic disorder was the most as 39.9%, secondly mood disorder and thirdly schizophrenia. alcoholic mental disorder(94.6%), organic mental disorder, child mental disorder were mostly found in males,but mood disorder(64.5%) and neurotic disorder were mostly found in females. 4. On the distribution of age neurotic disorder was found the most in the thirties(25.3%), next in the twenties and in the forties, and schizophrenia was found the most in the twenties(40.5%), next in the thirties and in the forties, but mood disorder was found the most in the twenties, next in the thirties and in the forties but revealed similar rates relatively. 5. On the distribution of age of onset neurotic disorder developed nearly half during the twrnties and the thirties, schizophrenia developed mostly during the twenties (51.3%), secondly the teens and thirdly the thirties, but mood disorder developed firstly the twenties(30.7%), secondly the thirties and thirdly the fifties. on the average age of onset of illness neurotic disorder, mood disorder and schizophrenia were 32.7 years, 36.1 years and 23.6 years respectively. 6. On the duration of illness more than two years was 28.3% in neurotic disorder, 68.5% in schizophrenia and 3.9% in mood disorder and on the average duration of illness schizophrenia, mood disorder and neurotic disorder were 73.2 months, 45.5 months and 29.5 months respectively.

알코올 사용 장애 환자의 스트레스와 대처 양식 및 부적응에 관한 연구

박민철,오상우,이귀행,노승호,백영석,이상열,김재현 圓光大學校 醫科學硏究所 1999 圓光醫科學 Vol.15 No.2

Background: This study was explored the influences of perceived stress, coping style on maladaptation of patients with alcohol use disorders. Methods: To investigate these objects, 66 patients with alcohol use disorders were completed scales for the perceived stress, coping style, dysfunctional attitude, alcohol expectancy, self-efficacy, social support, state-trait anxiety, quantity of alcohol use, problems of alcohol use and BDI. The data were analyzed by t-test, correlation and multiple regression analysis. Results: First, the results showed the significant difference between long term group and short term group on the problem-related alcohol use and trait anxiety. Second, the results showed the significant difference between severe problem related alcohol use group and mild problem related alcohol use group on cognitive coping, negative expectancy, quantity of alcohol use. Third, among each variables of patients with alcohol use disorders, quantity of alcohol use had significantly high correlation with quantity of alcohol by family, quantity of alcohol by friends, perceived stress, negative expectancy. Problems of alcohol use had significantly high correlation with negative expectancy, cognitive coping, percieved stress, social support and self efficacy. Finally, vulnerability-stress model predicted 26.1% of variances of quantity of alcohol use, 48.9% of variances of problems of alcohol use and 13.9% variances of depression. Conclusions: The results of the study indicated the superiority of vulnerability stress model to predict quantity of alcohol use, problems of alcohol use and depression.

신장질환이 동반된 고혈압 환자에서 칼승길항제 Felodipine의 효과

신영태,정민수,이순구,김성숙,이강욱 大韓臨床藥理學會 1993 臨床藥理學會誌 Vol.1 No.1

척수 손상 장애인의 삶의 만족도 영향요인 : 장애정체감의 매개효과 검증 연구

이익섭,신은경,이민규,이범석 한국장애인고용촉진공단 고용개발원 2007 장애와 고용 Vol.17 No.2

본 연구는 척수손상 장애인의 삶의 만족도에 영향을 미치는 요인을 구조방정식 모형으로 검증한 것이다. 손상정도와 접근성, 그리고 삶의 만족도와의 관련성을 장애정체감을 매개변수로 구성하여 검증하였다. 척수손상 장애인 총 397명을 응답대상으로 한 구조모형 검증결과, 본 연구에서 설정한 손상정도와 접근성, 장애정체감과 장애인의 삶의 만족도의 관계에 관한 모형의 적합도가 TLI .911, RMSEA .054(90% 신뢰구간 : .047-.062)로 나타나 연구의 측정모형의 적합도는 좋은 것으로 나타났다. 검증된 구조방정식의 관계구조를 보면, 손상정도와 삶의 만족은 직접효과가 통계적으로 유의미하지 않다고 검증되었고, 그 외에 손상정도가 장애정체감에 미치는 영향과 접근성이 장애정체감에 미치는 영향, 장애 정체감이 삶의 만족도에 미치는 영향, 그리고 접근성이 삶의 만족도에 미치는 영향은 모두 통계적으로 유의미한 영향을 미치는 것으로 나타났다. 또한 장애정체감의 매개효과에 관한 Arion 검증(Baron and Kenny, 1986) 결과, 장애정체감의 매개효과가 통계적으로 유의미한 것으로 나타났다. 따라서 척수손상 장애인의 삶의 만족도를 높이기 위해서는 사회심리적 개입전략이 요청된다고 할 수 있다. The purpose of this study was to examine factors affecting the life satisfaction of the persons with spinal cord injury using the structural equation model. Thus, this was attempted to examine the direct effect of disability severity, accessibility and mediating effect of disability identity on the life satisfaction. Actually 397 samples were analyzed for the research model. Finding in this study are as follow : First, This model showed the reasonable fitness in the analysis of structural equation model(TLI.911, RMSEA .054). Second, the disability severity indirectly exerts on the life satisfaction of the persons with spinal cord injury. But results show accessibility, directly and indirectly, affect on the life satisfaction of the persons with spinal cord injury. Third, Through Arion test, the result shows that the disability identity has a mediating effect between disability severity, accessibility and the life satisfaction of the persons with spinal cord injury. In conclusion, this study confirmed that in order to enhance the life satisfaction of the persons with spinal cord injury, social work practice must consider psycho-social intervention.

Citrus fruit extracts with carvacrol and thymol eliminated 7-log acid-adapted <i>Escherichia coli</i> O157:H7, <i>Salmonella</i> typhimurium, and <i>Listeria monocytogenes</i>: A potential of effective natural antibacterial agents

Chung, Doohyun,Cho, Tae Jin,Rhee, Min Suk Elsevier 2018 Food Research International Vol.107 No.-

<P>Despite the widespread belief that citrus fruit extracts (CFEs) are microbiologically safe due to their acidity, limited bactericidal effect results in low applicability as antibacterial agent and outbreaks occurred by acid-adapted pathogens. Here, we examined the antibacterial effects of CFEs [lime (Citrus medica), lemon (Citrus limon), calamansi (Citrus microcarpa)] combined with essential oil components (EOCs; carvacrol and thymol) against non-acid-adapted/acid-adapted Escherichia coli 0157:H7, Salmonella Typhimurium, and Listeria monocytogenes under 22 degrees C for 5 min. CFEs (< 20%) alone or small amounts of EOCs (2.0 mM; 0.032%) alone could not inactivate the target bacteria effectively. However, combined treatments exhibited marked synergy: CFE + EOCs eliminated all the bacteria (> 6.9 log CFU/ml). Among the CFEs tested, the highest synergism was shown by calamansi, an exotic citrus fruit previously unrecognized as an antibacterial agent. Although acid-adaptation improved bacterial survival, calamansi (< 20%) + EOCs (< 0.032%) completely inactivated even the most resistant pathogen (E. coli 0157:H7). Validation test also showed that all tested commercial juice products also eliminated acid -adapted pathogens when used with EOCs. Physicochemical analysis of tested CFEs (pH measurement and HPLC analysis of components) revealed that low pH and flavanone (hesperidin) did not contribute to the synergistic bactericidal effects. Rather, the high citric acid content is likely to contribute to the strong synergistic effect with EOCs by damaging susceptible bacterial membranes. Sensory scores for CFEs were not altered by addition of EOCs at concentrations up to 1.5 mM. This study provides new insight into the utility of CFEs with EOCs to improve not only the microbiological safety of food products containing CFEs but also their applicability as natural antibacterial complex.</P>

즉석섭취식품 도시락에서 Clostridium perfringens와 Bacillus cereus의 정량적 미생물 위해 및 관리 평가

김수진(Su Jin Kim),이정연(Jeong Yeon Lee),하상도(Sang Do Ha),이민석(Min Suk Rhee),윤요한(Yo Han Yoon),윤기선(Ki Sun Yoon) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.9

본 연구에서는 즉석섭취식품인 도시락에서 C. perfringens와 B. cereus의 정량적 리스크를 평가하고 안전관리 방안연구를 진행하였다. 국내 편의점에서 판매되고 있는 도시락 제품에서 C. perfringens는 검출되지 않았으나, B. cereus는 80개의 제품 중 23개 제품에서 검출되었다. 즉석섭취식품 도시락에서 C. perfringens는 포장방법에 상관없이 4°C에서 25°C 사이의 온도 범위에서 모두 사멸하였고, B. cereus는 15°C에서 사멸을, 17°C에서는 증식하였다. @RISK 프로그램을 이용한 정량적 위해평가분석 결과에 따르면 1일 1회 즉석섭취식품 도시락 섭취로 C. perfringens로 인한 식중독 발생 확률은 호기/진공 포장 각각 3.67×10<SUP>-13</SUP>, 2.15×10<SUP>-11</SUP>으로 매우 낮은 것으로 확인되어 즉석섭취식품 도시락에서 미생물학적 기준설정에 대한 제고가 필요한 것으로 판단된다. 그러나 B. cereus의 경우 본 연구에서는 설사형 B. cereus로 연구가 진행되었기 때문에 다른 유전형에 대한 연구가 추가로 필요할 것으로 사료된다. 본 연구에서는 또한 즉석섭취식품 도시락을 구입 후 B. cereus가 증식할 위험이 있는 상온에 보관한 경우를 고려하여 섭취하기까지 허용 가능한 수준(FSO)으로 줄이기 위해 전자레인지 가열을 통한 저감화 효과를 평가하였다. 섭취 전 20°C 이상의 상온에 보관 후 전자레인지 가열시간의 효과는 3분으로 가열하는 것이 2분, 2분 30초 가열하는 것보다 FSO를 만족시키는 보관시간을 연장할 수 있음을 확인하였다. 본 연구 결과는 현재 즉석섭취식품 도시락에서 C. perfringens와 B. cereus의 미생물학적 기준설정 제고와 안전관리 방안설정에 대한 과학적 근거 자료로 활용할 수 있을 것으로 사료된다. Quantitative risk assessment of Clostridium perfringens and diarrheal Bacillus cereus in RTE lunch boxes from convenience stores was performed. The efficacy of control measures using a microwave for B. cereus in RTE lunch boxes was also evaluated using the stochastic food safety objective (FSO) tool. The risk of C. perfringens and B. cereus due to consumption of RTE lunch boxes was estimated with @RISK. The results of the worst-case exposure assessment indicate that the probability of foodborne illness caused by C. perfringens was 1.22×10<SUP>-10</SUP> per one serving per day from a vacuum-packaged lunch box, while the probability of foodborne illness caused by B. cereus was zero. Storage time for lunch boxes could be extended up to 6 h at 20°C, 4 h at 25°C, and 2 h at 30°C with microwave heating for 3 min.

Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line

Lee, Na Young,Kim, Nam Hee,Jang, Il Sang,Jang, Sung Ho,Lee, Soon Ho,Hwang, In Gyun,Rhee, Min Suk Elsevier 2014 Food Research International Vol.64 No.-

<P><B>Abstract</B></P> <P>The decontamination efficacy of neutral electrolyzed water (NEW) was evaluated using shredded cabbages and carrots in both a scalable laboratory system (experiment I) and an actual processing line in a plant (experiment II). In experiment I, the antimicrobial effect of highly concentrated NEW (up to the maximum regulated level: 200ppm) was tested to determine the appropriate conditions for use in an actual plant test: (1) hypochlorous acid (HClO) concentration (100, 150, and 200ppm), (2) ratio of sample weight to NEW volume (1:5, 1:10, and 1:20), and (3) treatment time (5, 10, 20, and 30min), using 2kg of shredded cabbages and carrots. In experiment II, the feasibility of the NEW treatment was validated on an actual processing line (treatment unit: 20kg), including cutting, three washing steps (two air bubble washes for 5min each and 150ppm NEW for 5min at ratio of 1:10), rinsing (5min), and dehydration (5min). Overall, the microbial reductions tended to increase as the HClO concentration, ratio of sample to NEW, and treatment time increased. The results obtained from experiment I indicated that the maximum conditions (NEW 200ppm, 1:20, 30min) achieved 3.3–3.5 log CFU/g reductions in the coliform counts. After treatment with 200ppm NEW for >10min, however, there were noticeable color changes (color differences, DE>5.0) in both the shredded cabbages and carrots. In the experiment II, the microbial populations were not affected by cutting and two air bubble treatments, whereas washing with NEW greatly reduced both the aerobic plate counts (1.93–2.17 log CFU/g) and coliform counts (0.97–1.51 log CFU/g). More than 2 log CFU/g of indigenous flora were reduced from raw materials to final products with both shredded cabbages (2.05–2.48 log CFU/g) and carrots (2.34–2.76 log CFU/g). These results may provide useful recommendations for the practical application of highly concentrated NEW in the fresh-cut produce industry to improve the microbiological safety without quality deterioration.</P>