• Korean Journal of Environmental Agriculture
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• v.6 no.1
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• pp.61-66
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• 1987

1. In the vegetable crops, only MEP and Malathion showed a litte higher positive rate than other pesticides in general. On the other hand, parathion and captan were not detectable at all. 2. In the fruits, pesticides, MEP, PAP and Parathion had a little high positive rate, and Diazinon, and captan were not detectable at all. 3. However, the detected values of the pesticides in the vegetables and fruits were far below from korean tolerances and internationally recommended limits and tolerances, showing only $\frac{1}{3}{\sim}\frac{1}{66}$ and $\frac{1}{8}{\sim}\frac{1}{500}$ of Korean tolerance in vegetables and fruits, respectively.

• Food Engineering Progress
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• v.14 no.4
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• pp.316-321
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• 2010

The efficacy of the ozonated water (0.1, 0.2, 0.4, 0.6, and 1.0 ppm) in reducing the risk of food-borne disease was investigated in this study. After inoculation of Listeria monocytogenes (ATCC 19112), Salmonella enterica subsp. enterica biovar Typhimurium (ATCC 12598), Escherichia coli O157:H7 (ATCC 43890) to lettuce, spinach, and beef, inhibition effect with different washing concentrations, time, and methods with ozonated and tap water were evaluated. As a result, there were 2.16 to 3.85 log CFU/mL reduction in different foods and 7 log CFU/mL reduction on cutting boards after watering with ozonated water. Higher than 0.2 ppm of ozonated water treatment reduced the growth of food-borne disease bacteria with increasing washing time and ozone concentration. These results suggested that the ozonated water treatment effectively improved the microbiological quality and food safety.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.702-709
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• 2020

The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers. Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 ㎠ and 1.7±0.9 log cfu/100 ㎠, respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 ㎠ and 1.7±0.8 log cfu/100 ㎠, respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.189-194
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• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.392-400
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• 2011

The objectives of this study were to analyze environmental microbial contamination levels by sampling the surfaces of processing lines and equipment and to verify CCPs of the HACCP plan in a fresh-cut produce processing plant The level of airborne microorganisms in the processing plant was $10^1$ log CFU/plate/15min. Total plate counts and coliform groups of the processing facilities were 1~2 log CFU/100 $cm^2$. No E. coli or S. aureus were detected in the processing plant. However, total plate counts on the cutting board for raw materials and on the spin-dryer were $4.20{\pm}2.12$ log CFU/$cm^2$ and $4.57{\pm}0.92$ log CFU/$cm^2$, respectively. These levels were higher than the safe microbial level, and therefore, the chance of cross-contamination during processing was increased. According to the results of microbiological analyses, total aerobic bacteria and coliform groups of the samples were increased after the second washing and spin-drying steps, due to cross-contamination from the spin-dryer. Thus, an effective method that can be used for microbial control during the washing and drying steps is needed for microbial control in fresh-cut produce processing plants. The results of a verification study also suggest that modification of the HACCP plan is needed along with additional CPs, which were identified as a second washing, spin drying, and the cold storage of final products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.249-257
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• 2015

The purposes of this study were to develop a small scale post-harvest facility, and consequently to evaluate the effects of applying the facility along with hygiene education on the level of microbial safety in Korean leeks production. A total of 135 samples were collected at three Korean leeks farms in Yangju, Gyeonggi province. Food safety indicators (Aerobic plate count (APC), coliform count, and Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) on/in the samples were assessed. The microbial load measured as APC with harvesting tools such as comb, chopping board, and knife, at the farms where the small scale post-harvest facility had been operated (Farms A and B) was lower than that at another farm having no post-harvest facility (Farm C) by 1.44~2.33 log CFU / $100cm^2$. Moreover, the chopping board from Farm C was observed being contaminated with B. cereus at 6.03 log CFU / $100cm^2$. The coliform counts from the samples increased by 0.57~1.89 log CFU/g after leeks was submerged in ground water for washing. E. coli was recovered from leeks, soil, and the ground water used in the washing process, while no E. coli O157:H7, Salmonella spp., and L. monocytogenes was detected. Our results indicated that the small scale post-harvest facility developed in this study as well as the hygiene education played an important role in enhancing the level of microbial food safety in the leeks production environment. However, a disinfection technique could be needed during the washing step in order to prevent a potential contamination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.969-977
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• 2001

The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area, The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel sanitized by sodium hypochlorite and hot water, but above 51% of slicer. grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products, The method of disinfection was related to dietitians age and career number of total serving, duration of foodservice and serving place, The disinfection time was also affected by dietitians age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitians sanitation training also should be conducted continuously.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.26-34
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• 2024

In this study, the food service management levels of cafeterias in childcare facilities were investigated based on the number of meal recipients and the working status of the kitchen staff. The study included 199 childcare facilities nationwide that received food supplies from the food ingredients distribution company, Pulmuone Foodmerce, from 2021 to 2022. The assessment was conducted using 61 inspection items. The analysis revealed that, as the number of meal recipients and kitchen staff members decreased, the documentation of inspection results was less likely to be conducted (P<0.05). Facilities with fewer meal recipients showed less adequate health status checks for kitchen staff, and those with fewer kitchen staff showed insufficient compliance with hygienic clothing (P<0.05). Additionally, facilities with fewer meal recipients showed a higher frequency of lapses in checking the expiration dates of stored ingredients (P<0.05), requiring increased management attention. They also exhibited the absence of internal temperature measurement records during heating processes (P<0.05). Furthermore, facilities with fewer meal recipients demonstrated inadequate maintenance of kitchen facilities (P<0.05). Significantly higher adenosine triphosphate (ATP) levels were detected on the hands and cutting boards of the kitchen staff in facilities with fewer meal recipients and fewer kitchen staff (P>0.05). Overall, facilities with fewer meal recipients exhibited insufficient infrastructure management for kitchen operations and inadequate hygiene management. These results are expected to provide foundational data for the selection of national support programs for childcare facilities in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.746-756
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• 2016

The purpose of this study was to investigate food safety knowledge, food safety attitudes, and handling behavior in the elderly. The survey was conducted on 358 individuals over 65 years old in urban and rural areas. Data were analyzed with descriptive analysis and ${\chi}^2$ test analysis of variance using SPSS. From the results on elderly's food safety knowledge, the item 'tangerines should be washed before eating' was correctly answered by urban subjects (75.4%) than rural subjects (49.7%). 'Is it okay to cook meat left on the sink since afternoon in the evening' showed the lowest correct answer rate in both urban (23.1%) and rural (31.9%) subjects. For the item related to food keeping, 'Bacterial cells do not multiply in Samgyetang when it is kept in a refrigerator right after boiling thoroughly', 58.5% of urban and 54.6% of rural elderly answered correctly. Most elderly people showed a tendency to think that boiled foods might be safe to eat. Secondly, for food safety attitudes, urban elderly had more proper attitude regarding the item, 'Namul is very tasty only when mixed with bare hands' (disagree rate 34.9%) than rural elderly (P<0.05)'. On the other hand, rural elderly had more positive attitudes regarding the store principle "first in, first out" compared to urban elderly (P<0.001). Thirdly, regarding food safety behaviors, only 67.9% of urban and 58.7% of rural elderly responded that they washed their hands right after answering the telephone while cooking. Exactly 33.8% of urban and 39.6% of rural older people replied 'defrost meat on top of sink or table' as the defrost method for frozen foods, showing that elderly did not recognize the risk of foodborne illness during improper defrosting at room temperature.