Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

A Survey on the Recognition of Confectionery Bakers Working in Gyeongnam Province for Food Allergy

식품알레르기에 대한 경남지역 제과제빵 종사자들의 인식도 조사

  • Kim, Sol-A (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Lee, Jeong-Eun (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Cho, Sung-Rae (Jinhae Branch, Korea Confectionery association) ;
  • Chang, Ji-Yoon (World Institute of Kimchi) ;
  • Shim, Won-Bo (Department of Agricultural Chemistry and Food Science & Technology, Gyeongsang National University)
  • 김솔아 (경상대학교 응용생명과학부) ;
  • 이정은 (경상대학교 응용생명과학부) ;
  • 조성래 (대한제과협회 진해지부) ;
  • 장지윤 (세계김치연구소) ;
  • 심원보 (경상대학교 농화학식품공학과)
  • Received : 2018.06.12
  • Accepted : 2018.08.31
  • Published : 2018.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

본 연구의 목적은 경남지역의 제과제빵 종사자들의 식품 알레르기에 대한 인식수준을 조사하고 이것을 바탕으로 식품 알레르기 인식 개선 및 관리방안을 모색하는데 있다. 경남지역의 제과협회에 등록된 업체 대표자 및 종사자를 대상으로 조사를 실시하였으며 설문지는 식품 알레르기와 제과제빵의 연관성, 개발 시 식품 알레르기 고려 여부, 식품 알레르겐 다량 함유 여부, 유발 원인 및 알레르기 증상에 대한 차이를 확인하기 위해 작성 되었다. 102개 업체에 설문지를 배포하였고 그 중 67.7%(69개/102개) 업체로부터 설문지가 회수 되어 통계 분석에 사용하였고 수집 된 69개의 설문결과에 따르면 식품 알레르기에 대하여 알거나 들은 경험이 있는 제과제빵 종사자는 87%(60명/69명)으로 대부분 경험이 있는 것으로 나타났으며, 일부 13%(9명/69명)의 종사자가 경험이 없다고 답하였다. 그러나 제조과정 중 식품 알레르기를 '고려한다' 73.9%(51명/69명) 수준으로 응답했지만 식품 알레르겐과 식품 알레르기 증상을 관리하는 방법에 대해서 대부분 알지못했다. 제과제빵 종사자들을 위한 식품 알레르기교육 참가 여부에 대해 '매우 그렇다' 30.4%(21명/69명), '그렇다' 40.6%(28명/69명)로 교육의 필요성에 대한 인식이 높은 것으로 나타났다. 이러한 설문조사 결과는 종사자 간의 차이는 있었지만 현재 경남지역의 제과제빵 종사자들이 식품 알레르기에 대한 인식과 그 관리 방안에 대한 교육이 미흡하다는 것을 의미하고, 적절한 관리를 위해 제과제빵 종사자들을 위한 식품 알레르기에 대한 전반적인 교육프로그램이 필요한 것으로 확인하였다. 특히 제과제빵 종사자들에게 제품 제조과정에서 식품 알레르기를 유발하는 알레르겐을 관리하는 방법에 대한 교육이나 실제 매장의 갑작스러운 식품 알레르기사고와 응급처치 등의 지침과 같은 교육 및 지원이 필요한 것으로 보여진다. 이상의 결과는 경남지역에 종사하는 제과제빵 종사자에 대한 식품 알레르기 인식도 조사이지만 국내 제과제빵 분야에 종사하는 인력들에 대한 식품 알레르기 인식도 관련 기초 자료로써 활용이 가능할 것이라 판단된다.

Keywords

References

  1. Lee, S.Y.: Food allergy. Korean J. Pediatr, 47, 240-246 (2004).
  2. Asher, MI., Montefort, S, Bjoksten, B, Lai, C.K., Strachan, D.P., Weiland, S.K., Williams H.: Worldwide time trends in the prevalence of symptoms of asthma, allergic rhinoconjunctivitis, and eczema in childhood: ISAAC Phases One and Three repeat multicountry cross-sectional surveys. The Lancet, 368, 733-743 (2006). https://doi.org/10.1016/S0140-6736(06)69283-0
  3. Beasley R.: Worldwide variation in prevalence of symptoms of asthma, allergic rhinoconjunctivitis, and atopic eczema: ISAAC, The Lancet, 351, 1225-1232 (1998). https://doi.org/10.1016/S0140-6736(97)07302-9
  4. Kim, H.R., Song, K.H., Lee, Y.M., Han, Y.S., Kang, B.M., Kweoun. S.J.: Effectiveness evaluation of food allergy education program for elementary school childeren. J. East Asian Soc. Dietary Life., 26, 1058-1064 (2015).
  5. Jeon, B.H., Lee, J.C., Kim, J.W., Lee, H.S., Lee, K.H.: Atopy and sensitization rates to aeroallergens in children and teenagers in Jeju, Korea. Korean J Asthma Allergy Clin Immunol., 30, 14-20 (2010).
  6. Kwak, J.H., Kim, K.B.W.R, Lee, C.J., Kim, M.J., Kim, D.H., Sunwoo, C., Jung, S.A., Kang, J.Y., Kim, H.J., Choi, J.S., Kim, S.W., Ahn, D.H.: Changes in antigenicity of gliadin from medium flour by autoclave and microwave treatments. J. Korean Soc. Food Sci. Nutr.. 40, 1423-1429 (2011). https://doi.org/10.3746/jkfn.2011.40.10.1423
  7. Available from http://kca.go.kr/brd/m_32/view.do?seq=2395/ Accessed Mar. 14 (2018).
  8. Park, J.J., Park, G.Y., Han, Y.S., Shin, M.Y.: Survey of food allergy in elementary school children in Bucheon-city and relationship between food allergy and other allergic diseases. Allergy Asthma Respir Dis., 1, 266-273 (2013). https://doi.org/10.4168/aard.2013.1.3.266
  9. Choi, S.H., Rha, Y.H.: Food allergy in children. Korean J. Med Assoc., 52(11), 1090-1099 (2009). https://doi.org/10.5124/jkma.2009.52.11.1090
  10. Son, D.Y., Yoon, K.R., Lee, S.I.: Study of the most common allergic foods in Korea, Korean J. Food Sci. Technol., 34, 885-888 (2002).
  11. Available from https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAllergens/ucm530854.
  12. -htm/ Accessed Dec. 18 (2017).
  13. Available from http://www.mfds.go.kr/index.do?mid=1492&cd=4&pageNo=4&seq=18496&cmd=v/ Accessed Dec. 31 (2014).
  14. Available from https://www.mfds.go.kr/index.do?mid=686&pageNo=1&seq=11721&sitecode/ Accessed Mar. 08 (2017).
  15. Lee, S.Y., Kim, K.W., Lee, H.H., Lim, D.H., Chung, H.L., Kim, S.W., Lee, S.Y., Yang, E.S., Lee, J.M., Kim, K.E: Incidence and clinical characteristics of pediatric emergency department visits of children with severe food allergy. The Korean Academy of Asthma, Allergy and Clinical Immunology, 32, 169-175 (2012).
  16. Lee, S.H., Shin, M.S.: Characteristics of preparation of rice manju and rice flour with soaking and different particle sizes. J. Korea Food Cookery Sci., 25, 427-434 (2009).
  17. Han, Y.S., Chung, S.J., Cho, Y.Y., Ahn, K.M., Lee, S.I.: Analysis of the rate of sensitization to food allergen in children with atopic dermatitis. Korean J. Comm. Nutr., 9, 90-97 (2004).
  18. Park, N.S., Jeon, E.S., Kim, Y.N., Cho, K.D., Baek, O.H., Lee, B.H.: Comparative study on eating habits, dietary intake patterns, and nutrient intakes between elementary school children with and without atopic dermatitis. J. Korean Soc. Food Sci. Nutr. 38, 1543-1550 (2009). https://doi.org/10.3746/jkfn.2009.38.11.1543
  19. Lee, S.Y.: Oral immunotherapy for the treatment of immediate type food allergy. Allergy Asthma Respir. Dis. 2, 229-235 (2014). https://doi.org/10.4168/aard.2014.2.4.229
  20. Lee, S.Y., Kim, K.W., Ahn, K., Kim, H.H., Pyun, B.Y., Park, Y.M., et al.: Consumer's use and satisfaction of allergic food labels. Pediatr Allergy Respir. Dis. 21, 294-301(2011). https://doi.org/10.7581/pard.2011.21.4.294
  21. Lee, A.H., Kim, K.E., Lee, K.E., Kim, S.H., Wang, T.W., Kim, K.W., Kwak, T.K.: Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among Korean students. Allergy Asthma Respir. Dis. 1, 227- 234 (2013). https://doi.org/10.4168/aard.2013.1.3.227
  22. Park, J.Y.: Development of hypoallergenic bread using domestic wheat. Sungshin Women's University (2002).
  23. Yun, S.I.: A study on the influence of SNS characteristics on SNS utilization and business performance: Focusing on SNS education adjustment effect. Hansung University Dept. Knowledge Service & Consulting Graduate School of Knowledge Service Consulting (2018).