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노우섭 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.1
유부의 가공공정에 대한 위해분석을 통한 위생관리방안을 모색하기 위하여 가공공정별 시설?설비와 작업장 환경 및 원재료와 가공공정별 시료에 대한 미생물 변화와 오염원인을 분석하였으며, 포장유부를 10℃에서 자장하면서 저장수명을 예측하고 이의 적절한 평가를 위한 품질지표를 도출코자 하였다. 가공공정의 효율성을 도모하고 최종제품의 저장수명을 개선하기 위해서는 가공공정 특히 사용용수, 침지, 성형, 절단, 유탕이후의 공정에서의 작업장 환경시설?설비에 대한 위생관리대책과 침지와 성형공정에서의 미생물 증식 억제방안의 마련이 필요하였다. 유부의 저장수명을 예측하기 위한 품질지표로는 조직감 같은 관능지표와 육안적 곰팡이 발생 및 일반세균수가 매우 유용하게 이용 것으로 판단되었으며, 유부의 저장수명은 최대 6일로 예측되었다. 이러한 연구는 유부의 가공조건 설정과 저장수명 평가에 대해서 적절한 기초자료로 활용될 수 있을 것으로 기대된다. This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.
콜레스테롤 投與 흰쥐에 있어서 乳酸菌 醱酵乳의 飮用效果
李容旭,盧宇燮 서울大學校保健大學院 1992 國民保健硏究所硏究論叢 Vol.2 No.1
This study was performed to investigate the long term effect of fermented milk in drink in rats fed by hypercholesterolemic diet for 12 months. In order to attain the object, 150 of 3-week-old male rats of Sprague-Dawley strain were divided into six groups according to diet and content of fermented milk in drink. This first group served as normal control group fed by standard diet. The second, cholesterol control group, was treated with standard diet containing 1% of cholesterol and 500,000 IU/㎏ of vitamin D₂. The other four groups, fermented milk groups, FM-25, FM-50, FM-75 and FM-100 were treated with standard diet containing 1% of cholesterol and 500,000 IU/㎏ of vitamin D₂ and supplied simultaneously with 25%, 50%, 75% and 100% of fermented milk in drink, respectively. The animals were sacrificed for analysis in 3,6,9 and 12 months. The results were as follows: 1. Rats in all groups treated with cholesterol and vitamin D₂ showed significantly lower food intake than did that of normal control (p<0.05). The drink consumption of fermented milk groups were significantly higher than those of normal control and cholesterol control groups(p<0.05). 2. Rats in all groups treated with cholesterol and vitamin D₂ lost weight in 6 months. The body weight of the rats in fermented milk groups increased after 6 months while all the rats in the cholesterol control group died. The more percentage of fermented milk in drink increased, the more they gained weight. 3. Food and protein efficiency ratios of each group showed a tendency similar to that of body weight change. The ratios in fermented milk groups increase in 12 months while that became blunted in normal control group. 4. The relative weights of liver, kidney, heart, spleen, and adrenal gland in cholesterol were higher than those in normal control group (p<0.05). No tendency of the relative organ weight among fermented milk groups and feeding period was observed. 5. The content of calcium in serum by feeding period significantly decreased in all groups (p<0.05). In case of the content of inorganic phosphorous in serum, no significant difference among groups or feeding periods was observed though that was the highest in the cholesterol control group. 6. The fermented milk groups showed significantly lower total cholesterol than did the cholesterol control group(p<0.05). The more percentage of fermented milk in drink increased, the lower the content got. The ratio of HDL-cholesterol to total cholesterol in fermented milk groups was significantly higher than that in cholesterol control group though it showed a tendency of decreasing by feeding periods. No tendency of content of serum protein and glucose among groups and feeding periods was observed.
우리나라에서 발생한 실제 살모넬라 식중독환자수 추정 및 사회경제적 손실비용 추계
박경진,노우섭 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.3
loom 1993 to 1996, 1,500 cases of foodborne disease was reported annually in Korea. Salmonellosis were 55.1% of the reported bacterial fordborne disease cases. However, in general, it is estimated that the reported incidence of salmonellosis represents less than the real incidence. This study showed that salmonellosis estimates 177,000 cases (about 150 times of reported cases) costing 5.9 billion won in Korea. Only medical costs and productivity losses were included in the estimate of costs of the 177,000 cases estimated to occur in 1996. This estimates were considerably difference to U.S.A. in cases and costs, but not significantly difference in cases/population (%), expense/GDP (%). Understanding the social economic costs of foodborne disease will be endorsed risk assessment as a necessary method for evaluation and improving food safety regulatory programs in Korea.