우리나라 乳酸菌 製品의 Yeast, Mold 汚染에 關한 調査硏究(Ⅱ)

洪鍾海,李容旭 대한보건협회 1981 대한보건연구 Vol.7 No.1

This Study was carried out to investigate yeast and mold contamination in fermented milk products produced by 10 different domestic manufacturers from October 20. to December 5. 1980. The results obtained in the study were as follows; 1. pH values of the products were ranged from pH 3.14 to pH 4.20 and average of sour milk drinks was pH 3.66±0.19 and fermented milks pH 3.74±0.09. Therefore the difference of pH averge among sour milk drinks and fermented milks was statistically significant. (P<0.01) 2. In case of yeast contamination, yeast was found on all the four products produced at the same date, From this result, it seemed that yeast contamination occured during the manufacturing progress. 3. Degree of contamination by the indicator organisms was E. coli positive, 3.3%; over 1,000yeasts/ml, 13.3%; over 10 molds/ml, 1.7%. 4. In the range of over 1.000 yeasts/ml, degree of contamination by yeast was 5,6% in fermented milk and 16.7% in sour milk drink. 5. Yeasts in product D increased to the spoilage number within 5 days and in I increased within 10 days at 5℃. At 15℃, yeast increased to the spoilage number within 15 days in product B.E. 6. It seems that the yeast number of initial contamination should be important than the increase rate as criteria on the fermented milk products.

우리나라에서 보고된 집단 식중독의 발생 특징에 관한 연구(1981-1989)

홍종해,이용욱 한국식품위생안전성학회 1990 한국식품위생안전성학회지 Vol.5 No.4

Data used for this analysis were 281 outbreaks of food poisoning, excluding single cases, reported during 1981-1989. Patient size of 10 persons or less occupied 38.0% of the out breaks. The most frequently isolated bacterial pathogen was Vibrio, 35.4% ; followed by Salmonella, 27.2% ; Staphylococcus , 17.7% ; Escherichia coli , 17.7%. Plant toxin occupied 64% of poisonous substances. Sixty-six percent of food poisoning reported in urban area resulted from meals consumed in food consumed at home. Raw and under-cooked seafoods were the major cousative foods in food service establishments. Pork which frequently serviced at home ceremonies wes the major causative food in rural area. Mushroom poisoning generally occurred during regular meals at home.

美八軍 營內 學生食堂에서 發生된 葡萄狀球菌 食中毒에 關한 調査

洪種海 대한보건협회 1985 대한보건연구 Vol.11 No.2

On January 18, 1985, 576 cases of staphylococcal·food poisoning occurred at the school cafeteria of Eighth U.S. Army Camp in Yongsan, Seoul. Symptoms included abdominal cramps(43.5%), diarrhea(36.5%), vomiting(36.1%), nausea(12.0%). Incubation period of the illness ranged from 2 to 6 hours, with a median of 3 hours. None were hospitalized. Lunch menu was ham, apple sauce, milk, roll, margarine, and potato. Staphylococcus aureus was isolated from the vomitus of patients and the all foods except milk and apple sauce. Food histories, obtained from 976 pupils by using the questionnaire, implicated ham as the food associated with illness. The rate among those who ate ham was 50.2%, while only 20.8% of those who did not eat the ham became ill (p<0.01). The result of phage typing on the vomitus and the ham showed the same type 54,75. Ham was contaminated by Staphylococcus aureus when it was cooled in a cookroom after cooking. Because the ham was not handled with a proper sanitary way for the time of cooling. The contaminated ham induced secondary contamination of the other foods through the kitchen tools or/and the food handlers.

주한 미공군의 광견병 예방을 위한 사후 예방접종의 선택적 투여

홍종해,이용욱 한국예방수의학회 1992 예방수의학회지 Vol.16 No.1

안전한 돼지고기 생산과 양돈산업의 미래

홍종해 대한양돈협회 2001 養豚 Vol.23 No.7

돈육가공 작업환경에서 Listeria monocytogenes 의 분리와 혈청형 분포조사

홍종해,안상철 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.4

Three pork fabrication processing were examined for isolation and serotyping of Listeria monocytogenes. Three hundred thirty samples were collected from gloves, knife sharpeners, knives, cutting boards, conveyer belts, skinning machines, working room air, pig carcasses, and cut meat. Among the 234 samples taken from processing environment, the isolation rates of Listeria monocytogenes and other Listeria spp. were 17.5%, 34.2% respectively. Isolation rates of Listeria monocytogenes from different specimens during processing were 20.8% in gloves, 21.3% in knife sharpeners, 14.6% in knives, 20.8% in cutting boards, 28.6% in conveyer belts, 16.7% in skinnig machines. Listeria monocytogenes and other Listeria spp. were not detected in working room air. Isolation rate of Listeria monocytogenes 14.6% in pork was increased compared to that of 8.5% in pig carcasses (p$lt;0.05). The serovars of 41 isolates from processing environment were 4b 36.6%, 1/2a 24.4%, 4ab 17.0%, 4a 4.9%, 1/2c 2.4%, and 4c 2.4%. The serovars of 4b, 1/2a, 4ab were detected from carcassess and cut meats.

부도수도 항로 개선에 관한 연구

홍종해,정태권 해양환경안전학회 1999 海洋環境安全學會誌 Vol.5 No.2

This study aims at improving the channel of Pudo-sudo in Chinhae-Man according to the development project of the port of Masan, by investigating the design criteria of harbour facilities for the maximum sized ship. The new deep-water route was proposed and according to it the present separation scheme was adjusted appropriately. The width of the deep-water route is suggested to be 350m and would be wide enough for the 30,000 DWT container ship to go through However, the proposed channel will be tested and validated by the shiphandling simulator.

HACCP 적용을 위한 도계처리 공정내 미생물 오염의 분석

홍종해,권혁무,고주언 한국환경보건학회 1996 한국환경보건학회지 Vol.22 No.1

The application of HACCP system, which was adopted by Codex Alimentarius Committee for the safe meat and poultry production, is one of the urgent task for competing in the world trade markets. But there have been no useful analytical studies to identify the causes of contamination in the poultry meat processing plants in Korea. This study was conducted to investigate the potential hazards during the operations by the microbiological examination for the poultry meat processing plant (20,000 birds capacity a day) located in Kangwon province. In spite of air contamination of work places, it may not directly affect the surface contamination of poultry meats. But the risk of Campylobacter jejuni/coli contamination was high. The number of total count was decreased about ten times, but remarkable changes of microbial contamination could not be recognized in each procedure during the operations. The washing water was already contaminated as much as $10^{3-6}CFU/ml$ in SPC before the operations. It means that to keep water tanks hygienic is a primary step to prevent the occurrences of microbial contamination. The overflow and recirculation of water in scalding, washing, and chilling was aslo an important factor for a hygienic control. Based on this study, the followings could be regarded as an important factors for hygenic control in the poultry slaughtering plants on a small scale. The temperature of water used for scalding should be constantly maintained on a required temperature, and the overflow rate of 1~1.5 liter per bird. The carcass surface and the body cavity should be washed thoroughly and the cross-contamination due to facilities, workers, and tools should be prevented. The chilling water sholud be maintained under 5$\circ$C of temperature with ice and overflow, and residual chlorine level of 50 ppm.

도계장의 시설 및 위생개선을 위한 조사 연구

홍종해 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2001 동물자원연구 Vol.12 No.-

축산물가공장 HACCP 선행요건 평가항목 개선을 위한 비교분석

홍종해,조다혜 한국식품위생안전성학회 2008 한국식품위생안전성학회지 Vol.23 No.1

We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared. We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared.