우리나라 주요 냉장판매식품의 보관온도 실태 조사

이유시,하지형,박기환,이숙연,최윤주,이동호,박선희,문은숙,류경,신형수,하상도 한국식품위생안전성학회 2008 한국식품위생안전성학회지 Vol.23 No.4

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest (7.5 ℃) and the lowest (6.4 ℃) temperature spaces in a refrigerator was 1.1 ℃, the corresponding difference between the highest (8.9 ℃) and lowest (7.5 ℃) food surface temperatures was 1.4 ℃. The average temperatures of both chilled food surfaces and refrigerator spaces were 7 ℃ (max. 22.9 ℃) and 8.2 degrees C (in. -0.4 ℃), respectively. The temperatures of chilled food surfaces were 6.1~10.6 ℃ for soybean curds, 6~12.3 ℃ for fish paste, 2.3~18.2 ℃ for kimbab, 4.6~12.2 ℃ for salads, 3.4~12.6 ℃ for wet noodles, and 7.1~19 ℃ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below 10 ℃ with careful recording of the warmest area of the refrigerator

스테인리스 스틸 식품기구 표면에 사용되는 주요 살균소독제의 살균력 평가 및 살균예측모델 개발

이유시,박준희,하상도,김동호 한국식품위생안전성학회 2011 한국식품위생안전성학회지 Vol.26 No.3

This study was to evaluate the efficacy of sanitizer concentrations and treatment time against two major food-borne pathogenic microorganisms such as Escherichia coli and Staphylococcus aureus on a stainless steel surface. As a result, stainless steel, treated with 100 ppm of chlorine showed reduction of E. coli(1.56, 1.49, 1.95 log cfu/25 ㎠) and S. aureus(0.49, 0.88, 1.27 log cfu/25 ㎠) after 0, 5 and 10 min, but none was not detected in treatment with 200 ppm. The population of E. coli(0.73, 0.90, 1.55 log cfu/25 ㎠) and S. aureus(0.37, 1.00, 1.45 log cfu/25 ㎠) reduced in 35.5% ethanol treated group, but none was not detected in treatment with 70%. The population was reduced E. coli(0.28, 0.64, 1.07 log cfu/25 ㎠) and S. aureus(0.53, 0.87, 0.99 log cfu/25 ㎠) by treatment with 45.5ppm of hydrogen peroxide, but none was not detected in treatment with 91 ppm. Quarternary ammonium compound with 100 ppm was reduced E. coli(0.82, 1.62, 1.71 log cfu/25 ㎠) and S. aureus(0.46, 0.93, 1.38 log cfu/25 ㎠), but none was not detected in treatment with 200 ppm. Predictive models of sterilization for all 4 disinfectants were suitable to use with r2 value of higher than 0.94. These models may be of use to food services and manufacture of safe products by controlling E. coli and S. aureus without the need for further detection of the organisms.

즉석 섭취 식품에서 Staphylococcus aureus와 Bacillus cereus 검출을 위한 Conventional PCR과 Real-Time PCR법 비교

이유시,김석환,김미경,김순한 한국식품위생안전성학회 2021 한국식품위생안전성학회지 Vol.36 No.2

Staphylococcus aureus와 Bacillus cereus는 식중독을 일으키는 주요한 원인균 중 하나로 각종 식품에서 검출되면서 많은 주의가 요구되고 있다. 식중독 발생의 원인균을 신속하고 정확하게 검출할 수 있는 여러 가지 방법 중 DNA 분석을 기반으로 하는 PCR 검출법이 보편적으로 사용되고 있다. 본 연구에서는 샌드위치와 같은 즉석 섭취 식품에서 식중독을 유발할 수 있는 S. aureus와 B. cereus 의 신속검출을 위해 conventional PCR과 real-time PCR의 특이도 및 민감도를 비교하였다. 그 결과, 검출한계 범위가 배양액에서는 cPCR의 경우 S. aureus (104-106 CFU/mL), B. cereus (103-105 CFU/mL) 이였고, real-time PCR의 경우 S. aureus (103-106 CFU/mL), B. cereus (102-105 CFU/mL) 이였다. 식품에서는 cPCR의 경우 S. aureus (104-106 CFU/mL), B. cereus (103-105 CFU/mL) 이고, real-time PCR의 경우 S. aureus (104-106 CFU/mL), B. cereus (103-105 CFU/mL) 으로 나타났다. Real-time PCR법이 cPCR법 보다 10배 이상 더 민감한 것으로 나타났다. 따라서 real-time PCR은 우수한 민감도를 지닌 검출기법으로 식중독 세균 검출에 있어 매우 효과적인 방법으로 사료된다. In the present study, the performance of different PCR assays was compared for the rapid detection of S. aureus and B. cereus in ready-to-eat foods such as sandwiches. The limit of detection (LOD) and specificity of two assays (conventional PCR and real-time PCR) were compared. The LOD of real-time PCR ranged from 103 to 106 CFU/mL for S. aureus and from 102 to 105 CFU/mL for B. cereus. The LOD of conventional PCR ranged from 104 to 106 CFU/mL for S. aureus and from 103 to 105 CFU/mL for B. cereus. The LOD of real-time PCR assay for S. aureus and B. cereus in sandwiches ranged from 104 to 106 CFU/mL and from 103 to 105 CFU/mL, while the LOD of conventional PCR was from 104 to 106 CFU/mL and from 103 to 105 CFU/mL, respectively. The LOD of the real-time PCR was 10-fold higher than that of the conventional PCR. In conclusion, these results show that real-time PCR could be used as an effective screening test for the rapid detection of S. aureus and B. cereus in sandwiches compared to conventional PCR.

친환경농산물 소비행태 조사 -대형할인마트 고객을 중심으로-

이유시,홍미현,류경,김애정,하상도 한국식품위생안전성학회 2009 한국식품위생안전성학회지 Vol.24 No.2

We investigated the consumption inclinations of consumers for environmentally-friendly agricultural products (EFAP) for better production and distribution of EFAP. Consumer inclinations in large supermarkets from April 7th to 30th, 2008 were surveyed. Data were analyzed using the SPSSWIN 12.0 program. Results showed that 90.4% of consumers recognized EFAP and 76.4% of those who recognized the products had actually bought the products. Members of the "have purchased group" bought EFAP once a week because they believed these products were safe from hazards, such as pesticide. The amount spent on EFAP was less than 20% of the total food budget and the major consumed items were green vegetables and fruits. The sale location was mainly large supermarkets and agricultural cooperation outlets. Although many people were satisfied with EFAP from the viewpoint of nutritional and sensory qualities and safety compared with general agricultural products, they were notsatisfied with the price. Many consumers trusted that EFAP were safe and nutritional. Members of the "not purchased group" also trusted the nutritional and sensory qualities of EFAP and recognized the safety issue, but they were not satisfied with the price, compared with general agricultural products. Consequently, to succeed in the market, EFAP should maintain the confidence of the consumer while decreasing in price.

회원논단 : 국가별 식품 기준,규격 및 시험법 공정서 운영체계 현황 분석

이유시 ( Yu Si Lee ),권찬혁 ( Chan Hyeok Kwon ),박희라 ( Hee Ra Park ),권기성 ( Ki Sung Kwon ),하상도 ( Sang Do Ha ) 한국식품위생안전성학회 2011 Safe Food Vol.6 No.2

Ultrafast Real-time PCR법을 이용한 살모넬라의 신속 검출

김석환,이유시,주인선,곽효선,정경태,김순한 한국식품위생안전성학회 2018 한국식품위생안전성학회지 Vol.33 No.1

Salmonella continue to be a major cause of food poisoning worldwide. The rapid detection method of food-borne Salmonella is an important food safety tool. A real-time polymerase chain reaction (PCR) has been used as a rapid method for the detection of pathogens. It has been recently reported that NBS LabChip real-time PCR is a novel, ultrafast, and chip-type-convenient real-time PCR system. We developed the assay method based on NBS Lab- Chip real-time PCR for the rapid detection of Salmonella, which its reaction time was within 20 minutes. Two target genes (invA and stn) were selected to design target specific primers and probes. The new method was validated by checking specificity and sensitivity (limit of detection). This study included forty-two target and twenty-one non-target strains to assess the specificity. This assay was able to identify the 42 Salmonella strains correctly. The limit of detection (LOD) was 101 copies/μL in Salmonella genomes DNA, while LOD incubated for 4 hr in the inoculated sausage sample ranged from 101 CFU/g to 102 CFU/g as an inoculated cell count. The assay developed in this study could be applied for the investigation of food poisoning pathogens.

항균 필름과 저장 온도의 고등어 저장성 및 미생물학적 안전성에 대한 병행 효과

하상도,이유시,허선경,배동호,박상규,황선순,하지형 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4

The purpose of this study was to investigate the antibacterial effect of films on shelf-life andmicrobiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coliO157:H7, Listeria monocytogenes, Vibrio parahaemolyticus d during storage of 5-14 daysat 5oC, 10oC and 15oC. Antimicrobial films were developed with addition of a natural substance, wasabi extracts(Wasabia japonica). At 5oC storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocyto-genes were inhibited higher than at 10 and 15oC. Especially, the numbers of V. parahaemolyticus were decreased grad-ually at 5oC even in the control sample, and about 1 log10 cfu/g and 1.8 log10 cfu/g reductions were observed at 1 and4 days, respectively. After 7 days, V. parahaemolyticus in al samples were not detected. There is a limit of a singletreatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film wereshown by addition of 5oC refrigeration.

행주 내 식품위해미생물에 대한 쌀뜨물 발효액의 살균 효과

하상도,이유시,이석주,황선순,하지형 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4

study was conducted to seek optimum concentration and treatment time of fermented ricewater (Rizen) to disinfect food-borne bacteria in kitchen towel. 2.65 log10 cfu/g of E. coli was reduced when doubleor triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crudeand double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple,quadruple, quintuple diluted solutions needed 24 hours for complete sterilization. The effect of fermented rice wateras a disinfectant was compared with water, detergent and chlorine treatment against E. coli and S. Typhimurium con-taminated in kitchen towel. The initial number of E. coli in untreated kitchen towel were 5.05 log10 cfu/g and weredecreased to 4.32, 3.70 and 3.02 by treatments of water, detergent and chlorine, respectively. The double and triplediluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchentowel to 2.43, 2.30 and 1.88 log10 cfu/g, respectively. The initial number of S. Typhimurium in untreated kitchen towelwere 4.80 log10 cfu/g and were decreased to 4.12, 3.58 and 2.81 by treatments of water, detergent and chlorine, respec-tively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water alsoreduced the E. coli 10 cfu/g, respectively. Consequently, the fermented ricewater is thought to be a good disinfectant to reduce food-borne bacteria like E. coli and Salmonella contaminated inkitchen towel.

Prediction of the Shelf-life of Chilled Foods at Various Temperatures

박새롬,이유시,하지형,박기환,이숙연,최연주,이동호,박선희,류경,신형수,배동호,김애정,하상도 한국응용생명화학회 2008 Journal of Applied Biological Chemistry (J. Appl. Vol.51 No.4

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/ g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

항균 필름과 저장 온도의 돼지고기 저장성 및 미생물학적 안전성에 대한 병행 효과

하지형,이유시,허선경,배동호,박상규,하상도 한국식품위생안전성학회 2008 한국식품위생안전성학회지 Vol.23 No.3

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological Safety of pork meat. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus in pork meat were evaluated during storage of 14 days at 5℃, 10℃ and 15℃. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At 5℃ storage, growth of total aerobic bacteria, E. coli O157:H7, L. monocytogenes were inhibited higher than at 10 and 15℃. Especially, the numbers of S. Typhimurium and S. aureus were increased gradually at 5℃ even in the control sample, and it takes more than 14 days to increase in every sample upto 6 log10 cfu/g. The higher antimicrobial effects of the films were observed at storage of 5℃ than at 10oC and 15℃. There was a limit of a single treatment of antimicrobial film to prolong shelf-life of pork meat. The synergistic effect of antimicrobial film were observed with addition of refrigeration at 5℃. The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological Safety of pork meat. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus in pork meat were evaluated during storage of 14 days at 5℃, 10℃ and 15℃. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At 5℃ storage, growth of total aerobic bacteria, E. coli O157:H7, L. monocytogenes were inhibited higher than at 10 and 15℃. Especially, the numbers of S. Typhimurium and S. aureus were increased gradually at 5℃ even in the control sample, and it takes more than 14 days to increase in every sample upto 6 log10 cfu/g. The higher antimicrobial effects of the films were observed at storage of 5℃ than at 10oC and 15℃. There was a limit of a single treatment of antimicrobial film to prolong shelf-life of pork meat. The synergistic effect of antimicrobial film were observed with addition of refrigeration at 5℃.