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딸기 시설재배지 토양 및 농산물 중 잔류성유기오염물질(POPs)의 잔류량-유기염소계 농약
임성진 ( Sung Jin Lim ),오영탁 ( Young Tak Oh ),조유성 ( You Sung Jo ),노진호 ( Jin Ho Ro ),최근형 ( Geun Hyoung Choi ),양지연 ( Ji Yeon Yang ),박병준 ( Byung Jun Park ) 한국환경농학회 2016 한국환경농학회지 Vol.35 No.1
BACKGROUND: Residual organochlorine pesticides (OCPs) are chemical substances that persist in the environment, bioaccumulate through the food web, and pose a risk of causing adverse effect to human health and the environment. They were designated as persistent organic pollutants (POPs) by Stockholm Convention. Greenhouse strawberry is economic crop in agriculture, and its cultivation area and yield has been increased. Therefore, we tried to investigate the POPs residue in greenhouse soil and strawberry. METHODS AND RESULTS: Extraction and clean-up method for the quantitative analysis of OCPs was developed and validated by gas chromatography (GC) with electron capture detector (ECD). The clean-up method was established using the modified quick, easy, cheap, effective, rugged, and safe(QuEChERS) method for OCPs in soil and strawberry. Limit of quantitation (LOQ) and recovery rates of OCPs in greenhouse soil and strawberry were 0.9-6.0 and 0.6-0.9 μg/kg, 74.4-115.6 and 75.6-88.4%, respectively. The precision was reliable sincerelative standard deviation (RSD) percentage (0.5-3.7 and 2.9-5.2%) was below 20, which was the normal percent value. The residue of OCPs in greenhouse soil was analyzed by the developed method, and dieldrin, β-endosulfan and endosulfan sulfate were detected at 1.6-23, 2.2-28.4 and 1.8-118.6 μg/kg, respectively. Those in strawberry were not detected in all samples. CONCLUSION: Dieldrin, β-endosulfan and endosulfan sulfate in a part of investigated greenhouse soil were detected. But those were not detected in investigated greenhouse strawberry. These results showed that the residue in greenhouse soil were lower level than bioaccumulation occurring.
닭고기에서 병원성 및 변질미생물의 감소를 위한 염소와 유산의 병용처리 효과
이철현 ( Chul Hyun Yi ),변유성 ( You Sung Byun ),황보원 ( Bo Won Hwang ),강호조 ( Ho Jo Kang ) 한국동물위생학회 1999 한국동물위생학회지 (KOJVS) Vol.22 No.4
In this studies, the ability of chlorine and lactic acid to reduce bacterial population of the pathogenic microorganisms were examined on artificially inoculated chicken skin. About 10(5) cells of staphylococcus aureus, salmonella enteritidis, listeria monocytogenes and escherichia coli O157:H7 were inoculated in chicken skin. The contaminated samples were washed for 1 min with sodium hypochlorite solutions that contained 2, 5, 10, 20 and 50mg/ℓ available chlorine and counted number of the agents. Viable population were no significantly difference (p ≥ 0.05) between concentration of chlorine and strains of the pathogens. In the samples inoculated with pathogens were washed in 20mg/ℓ chlorine and then stored at 5°C for up to 10 days, the initial counts of psychrotrophs and aerobic plate counts were 4.02 to 4.36 log cfu/cm2 and increased slightly in course of time. But 10 days after, the pathogens were a little reduced from 3.66~4.91 log cfu/cm2 to 2.54~4.66 log cfu/cm2. In the case of washed skin with solution of 20mg/ℓ chorine and 0.5% lactic acid then store at 5°C for up to 10 days, population of psychrotrophs and aerobic plate counts on chicken skin were markedly reduced immediately after treatment, but the numbers of contaminants were slightly increased after 6 and 8 days. Specifically, numbers of St aureus, S enteritidis, L monocytogenes and E coli 0157:H7 were reduced to 0.5, 0.4, 0.3 and 1.15 log cfu/cm2 after 10 days of storage, respectively, on aerobic plate counts.
도계처리 단계별 도체와 처리수의 세균오염 및 염소처리 효과
이철현 ( Chul Hyun Yi ),변유성 ( You Sung Byun ),황보원 ( Bo Won Hwang ),조광제 ( Kwang Je Cho ),강호조 ( Ho Jo Kang ) 한국동물위생학회 1997 한국동물위생학회지 (KOJVS) Vol.20 No.2
This study was carried out assess the effect of the chlorine treatment into water for processing chicken products in each stage of slaughtering, with a special viewpoint related reducing the viable number of microorganisms by which the water and the chicken body were contaminated. The mean bacterial number on chicken samples after picking process was log5.37±0.20~5.84±0.16CFU/㎠. When assessed by standard plate count method, it was the higher one than any other processing stage in which eviscerating, pinning, packaging, and chilling was followed in order of the mean bacterial number. The coliform bacterial numbers on carcasses after sampling from different processing stages were log2.11±0.63~2.88±0.25MPN㎠, which show almost similar numbers in each processing stage. But, after chilling process the number was decreased slightly. The bacterial counts in the water for scalding and chilling showed log3.43±0.59~5.06±0.21 and log 4.30±0.21~6.62±0.33CFU/ml, respectively. In the coliform counts for the water taken out from the 2nd chilling tank, the number was log1.97±0.35~2.91±0.22MPN/ml which showed higher than those of the 1st and the 3rd chilling tank water. The effect of chlorination in reducing the bacterial numbers was accepted at the residual chlorine concentration of 1mg/l by showing the reduction from 108 to 104CFU level and the numbers were decreased less than 10CFU at the concentration of 5mg/l, when assessed by viable cell counts. In conclusion, these results suggested that chlorination in chilling water with final concentration of 5mg/l was strongly recommended to reduce the bacterial numbers on final chicken products.