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암모니아수(水) 처리가 소콕시디아 오시스트 포자형성(胞子形成)에 미치는 영향(影響)
위성환,강영배,장환,이희수,최상호,Wee, Sung-hwan,Kang, Yung-bai,Jang, Hwan,Lee, Hee-su,Choi, Sang-ho 대한수의학회 1990 大韓獸醫學會誌 Vol.30 No.1
Effects of ammonia water on the spornlation of coccidial oocysts collected from bovine feces were studied with particular reference to the various levels of ammonia water (1% to 10%) for 30 minute conservation at room temperature. The sporulation rates showed a negative linear coorelation according to the treatment leavels of ammonia water, 85.3% at 1% level to 8.9% at 10% level. The optimum level of ammonia concentration was regarded as 5% to 10% with more than 80% of sporulation inhibition effect.
2003년 한국의 돼지콜레라 전국적 확산에 대한 기술역학
박최규,이은섭,윤하정,위성환,송재영,문운경,최은진,김현수,이주호,안수환,Park, Choi-Kyu,Lee, Eune-Sub,Yoon, Hachung,Wee, Sung-Hwan,Song, Jae-Young,Moon, Oun-Kyeong,Choi, Eun-Jin,Kim, Hyun-Soo,Lee, Joo-Ho,An, Su-Hwan 대한수의학회 2006 大韓獸醫學會誌 Vol.46 No.3
In March 2003, classical swine fever (CSF) infection was reported in a piggery located at Iksan city, Jeollabuk-do in Korea. Subsequently, a total of 72 infected farms were confirmed between March and December, 2003. Based on epidemiological investigation of the earlier confirmed infected farms, the source of infection was shown to be from a breeding farm. Targeted surveillance of 82 piggeries that had acquired pigs from this breeding farm showed 44 piggeries were infected with CSF virus. CSF virus was introduced into this breeding farm by movement of selected breeder pigs from its 12 contracted farms which were located in areas that had been affected by CSF epidemic in late 2002. CSF had then spread through out the country mainly by direct transmission through the sale and movement of pigs from this breeding farm. Consequently, 47 (62%) among 72 CSF affected farms were associated, directly and indirectly, with this breeding farm. This study showed that inadequate control for breeding farms and transport restriction in CSF outbreak areas resulted in the nationwide spread of CSF and the failure of the eradication campaign that has been underway for several years by the Korean animal hygiene authority as well as the fanners. Improvements of control policy through further research of the 2003 CSF epidemic will be needed to reestablish the Korean CSF eradication program in the future.
알 및 알가공품의 유통기한 설정을 위한 지표개발 및 산출 연구
안지희,박정민,구자경,윤수진,이정수,김장미,김세헌,김영주,박재우,송성옥,위성환,김진만,An, Ji-Hui,Park, Jung-Min,Gu, Ja-Gyeong,Yoon, Su-Jin,Lee, Jeong-Soo,Kim, Jang-Mi,Kim, Sae-Hun,Kim, Ryong-Joo,Park, Jae-Woo,Song, Sung-Ok,Wee, Sung-Hwan 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3
본 연구는 국내에서 유통되고 있는 식용란 및 전란액의 품질지표설정을 통하여 유통기한을 산출하기 위해 수행하였다. 식용란은 및 전란액(살균, 비살균)에 대한 저장기간별 저장온도에 따른 미생물학적, 이화학적, 관능적 특성을 측정하였다. 품질지표 개발을 위해 저장기간별 저장온도에 따라 식용란은 세균수, 대장균군, Salmonella sp., VBN, pH, 산가, Haugh unit을 품질지표로 설정하여 측정하였으며, 전란액은 Haugh unit을 제외하여 측정하였다. 유통기한은 품질지표 중 가장 먼저 품질한계에 도달한 성상(관능)을 근거로 하여 $10^{\circ}C$에서는 42일, $15^{\circ}C$에서는 27일,$25^{\circ}C$에서는 9일, $35^{\circ}C$에서는 2일, $45^{\circ}C$에서는 1일로 산출하였다. 전란액은 품질지표 중 가장 먼저 품질한계에 도달한 세균수를 근거로 하였으며, 살균전란액은 $10^{\circ}C$에서는 7일, $15^{\circ}C$에서는 3일, $25^{\circ}C$에서는 2일, $35^{\circ}C$에서는 1일, $45^{\circ}C$에서는 1일 미만으로 산출하였고 비살균전란액은$10^{\circ}C$에서는 4일, $15^{\circ}C$에서는 2일, $25^{\circ}C$에서는 1일, $35^{\circ}C$와 $45^{\circ}C$에서는 1일 미만으로 유통기한을 산출하였다. 결론적으로 저장기간과 가장 높은 상관관계를 가진 온도의 품질 한계일을 유통기한으로 산출하였다. 따라서 식용란은 27일, 살균전란액은 7일, 비살균전란액은 4일로 유통기한을 산출하였다. The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures ($10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at $10^{\circ}C$, 27 d at $15^{\circ}C$, 9 d at $25^{\circ}C$, 2 d at $35^{\circ}C$, and 1 d at $45^{\circ}C$ in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at $10^{\circ}C$, 3 d at $15^{\circ}C$, 2 d at $25^{\circ}C$, 1 d at $35^{\circ}C$, and less than one d at $45^{\circ}C$ in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at $10^{\circ}C$, 2 d at $15^{\circ}C$, 1 d at $25^{\circ}C$, and less than 1 d at $35^{\circ}C$ and $45^{\circ}C$ in total plate count.