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조미김의 HACCP 시스템 구축을 위한 생물학적 위해도 평가 연구
김강열,윤성이,Kim, Kang-Yul,Yoon, Sung-Yee 한국환경보건학회 2013 한국환경보건학회지 Vol.39 No.3
Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, were studied at varying temperatures from 100 to $300^{\circ}C$. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from $10^5-10^7$. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to $10^5$ after being subjected to temperatures of $100-250^{\circ}C$, but heating to over $270^{\circ}C$ reduced the number to below $10^3$, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process ($270-280^{\circ}C$) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.
7beta-[2-(치환 Benzylthio)Alkanamido]Cephalosporins의 합성 및 항균작용
박정섭(Jung Sup Park),김강열(Kang Yual Kim),유응걸(Eung Kul Ryu) 대한약학회 1988 약학회지 Vol.32 No.4
A series of substituted benzylthioalkanamidocephalosporins 3a-3p were synthesized and tested in vitro antibacterial activity. Of these new cephalosporins exhibited good antibacterial activity against Gram-positive bacteria whereas none of the compounds possessed the activity against Gram-negative bacteria at the concentration tested.