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하상도,문은숙,하지형 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.2
This study monitored and compared the contamination levels of total aerobic bacteria, coliformgroups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3
하상도,이성희,류경,김용수,김형일,최현철,전대훈,이영자,이유시 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
. This study surveyed on the actual conditions of using sanitizers and disinfectants for improve-ments of sanitization on food utensils at 105 school and 20 industry foodservice operations. The questionnaire whichwas administered to 125 foodservices was used as a mail or visitation method. The answers of asking Perception ontemporary authorization system of sanitizers and disinfectants on food utensils were 75% in contract managed schoolfoodservices, 81.8% in self operated school foodservices, and 50% in industry. Main factors to choose sanitizers weresterilizing power (38.6%, 28.6%, 38.9%) and safety (32.6%, 46.1%, 33.3%) at every foodservices. Keeping ratio ofsanitizers and disinfectants gui operated school and industry foodserviceswere 64.8%, 52% and 73.7%, respectively. If easy and practical guideline is developed, most foodservices replied touse if for disinfection of foodservices. Most of the foodservices were not only knowing sanitizers and disinfectants butalso possessing a guideline. However, they didnt perform disinfection according to the guideline due to its complex-ity. Consequently, we suggest that it is necessary to provide an easy and practical sanitizers and disinfectants guide-line and useful information.
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.