There is increasing awareness of the devastating socio-economic cost of cardiovascular disease. As a result there have been a lot of extensive researches both on basic mechanisms involved and on the areas of epidemiology and clinical trials. Now, it is being generally accepted that dietary n-3 fatty acids abundant in marine products, may reduce the incidence of cardiovascular disease. Fish oil, with its complement of n-3 fatty acids, has been shown to have diverse and sometimes potent actions on cells of the blood and vasculature, which may explain some of its positive effects on vascular disease. However, the appropriate intake of n-3 fatty acids has not been established. This may vary with desired effects, the duration of ingestion, the type of seafood or fish oil and amount of other fatty acids, especially nf fatty acid being consumed in the diet, Although the beneficial effects have been extensively studied, little is known about potential adverse effects with excessive intake of n-3 fatty acids. Thus, it is needed to study on the possible unfavorable effects including genetic effects.

Fish pathology is one of the main scientific bases upon which this expansion in aquaculture has been dependent and requires a wide knowledge of the environmental constraints, the physiology and characteristics of the various pathogens, the responses of the host and the methods by which they may be controlled. The primary disease and parasite problems in aquaculture animals relate to viral, bacterial, fungal and protozoan epizootics. Parasitic nematodes, trematodes and cestodes are commonly found in aquaculture animals, but seldom are they present in concentrations sufficinet to cause significant problems. When an epizootic does occur and chemical treatment is indicated, the appropriate chemical must be selected and properly applied. We have antibiotics, sulfa, nitrofuran and other chemicals for treatment of fish diseases. Some may be mixed with the fred during formulation, added to the pellets of feed as a surface coating, given in the dorm of an injection or used as a bath. Even though a drug or chemical has been officially approved for use in aquaculture, the substance should never be used unless there is a clear need. Some of the reasions for this view are as follows: (1) the constant use of antibiotics can lead to the development of resistant strains of bacteria, (2) biofilter efficiency may be impaired or destroyed by chemicals added to closed recirculating water systems, and (3) the injudicious use of chemicals can have a damaging effect on the environment as well as on human.

농산물은 모든 인간이 섭취해야 하는 식품이기 때문에 안정적인 생산공급과 안전성을 확보하는 일은 그 무엇보다도 중요하다. 안정적인 생산공급을 위해서는 천재지변을 제외하면 병해충의 방제가 가장 중요한 과제이며 농약은 병해충방제에 가장 확실하고 최종적인 수단이 되고 있다. 따라서 병해충 방제에 사용된 농약이 농산물 중에 잔류되어 우리에게 피해를 줄 수도 있으므로 이에 대한 대책 마련에 많은 노력을 기울이고 있다. 우리나라는 농산물중 농약의 잔류허용기준 (MRL)을 설정하여 고시하고 이를 법적으로 규제하고 있으며 또한 농산물의 생산단계에서 안전성을 확보하기 위해서 농약의 안전사용기준을 설정하여 이를 준수하도록 의무화하고 있다. 한편 신규 농약의 등록시에는 안전성에 관련된 모든 자료를 면밀히 검토하여 안전성이 확인된 농약만을 고시하고 있으며 사용중인 농약이라고 위해성이 문제될 때는 단계적인 시험조사와 자료검토를 통하여 규제의 범위를 결정하고 있다. 최근에 조사한 국내 생산 농산물 중의 농약잔류량은 MRL을 초과하는 것이 없으며 이들을 식품으로 했을 때의 농약섭취량도 개개의 농약은 물론 잔류농약 전체를 합하여도 ADI에 훨씬 하회하고 있어 안전성이 높은 것으로 평가된다. 금후에도 안전한 농산물을 생산 공급하기 위해서는 생산자인 농민이 농약안전사용기준을 철저히 준수하며 농약을 살포하는 것이 무엇보다도 중요하며 농약잔류량의 체계적인 조사 연구가 계속 확대 추진되어야 할 것이다.

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.