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민범식(Bum Sik Min),양호진(Ho Jin Yang),채현숙(Hyun Sook Chae),노건우(Geon Woo Noh) 국립공원연구원 2022 국립공원연구지 Vol.13 No.1
한려해상국립공원 조간대의 태형동물 분포 연구를 위해 2019년부터 2020년까지 한려해상국립공원[2019년 7월, 10월 한려해상국립공원(동부), 2020년 5월, 9월 한려해상국립공원]의 연안과 도서지방의 20개 지점으로부터 채집된 재료들을 동정한 결과 총 2강 3목 28과 30속 37종(한려동부: 2강 3목 22과 23속 27종 113군체, 한려: 2강 3목 26과 28속 33종 550군체)이 조사되었다. 지구별 종수로는 통영⋅한산지구 2강 20과 20속 23종, 거제도⋅해금강지구 2강 2목 11과 11속 13종, 사천지구 2강 3목 17과 17속 20종, 남해대교지구 1강 2목 3과 3속 3종, 상주⋅금산지구 2강 3목 23과 24속 26종, 오동도지구 1강 2목14과 14속 15종을 확인하였다. 한려해상국립공원 조간대에 서식하는 태형동물의 종 목록을 제시하고, 도판을 작성하였다. 위 결과는 한려해상국립공원의 조간대에 서식하는 태형동물만을 확인한것으로 조하대에 서식하는 태형동물을 추가적으로 조사한다면 더 많은 종수가 포함될 것이다. The intertidal bryozoan fauna of Hallyeohaesang National Park, Korea. This study aims to clarify the diversity of intertidal bryozoans which were collected from Hallyeohaesang National Park, Korea. A total of 37 species, 30 genera, 28 families, 3 orders and 2 classes of intertidal bryozoan were found in 20 locations (Tongyeong, Geoje, Sacheon, Namhae, and Yeosu) of Hallyeohaesang National Park from (July, October) 2019 to (May, September) 2020. Tongyeong⋅Hansan: 23 species, Geoje⋅Haegeumgang: 13 species, Sacheon: 20 species, Namhae: 3 species, Sangju⋅Geumsan: 26 species, Odongdo: 15 species were inhabited by region. The intertidal bryozoan of Hallyeohaesang National Park are provided with distributional data and detailed illustrations herein.
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대학급식의 미생물적 품질보증을 위한 HACCP의 적용 : 참치샐러드 Tuna Salad
김운주,최은희,최현미,배주희,채현숙 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1
The purpose of this study was to evaluate the microbiological quality, and to assure the safety of the food production process in the university foodservice facilities in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. The kitchen layout and time-temperature relationship, miciobiological quality(total plate count, coliform) were assessed to identify the critical point during each of the production phases. The results were as follows: 1) The kitchen layout had to be improved because contamination area was not separated from non-contamination area, and work table was in contact with washing sink. 2) Some employee did not follow personal hygiene standards(hand washing), and did not wear proper working uniforms(hair restraints). 3) The production time of tuna salad was 120 min, and environment temperature was 20.1~26.0℃. Improper receiving temperature, inproper holding practices(without cover at room temperature) were observed. 4) In the purchasing phase of the raw materials, the microbiological quality of green pepper was not at acceptable level based on the TPC(2.3×10^6CFU/g)and coliform(>14,000 MPN/g). During washing phase TPC was decreased about 3 log cycle. After cutting and holding phase the level of TPC and coliform were increased rapidly. At serving phase the microbiological quality of tuna salad were not at acceptable level(TPC 3.3×10^6 CFU/g, coliform 11,000 MPN/g) according to the standard set(TPC <10^5 CFU/g, coliform <100 MPN/g) by Sorberg et al. 5) For tuna salad, critical control points were purchasing and receiving of fresh vegetables, washing, cutting, holding, mixing and serving phase.
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