• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2003.05a
• /
• pp.88-88
• /
• 2003

급식산업이 21C로 가면서 피급식자의 선호도 변화, 노동비 문제, 새로운 기술도입 등 급식환경에 있어 새로운 문제들에 직면하게 되면서 전통적인 급식제도 외에 음식의 생산과 소비가 비연속적인 대안의 급식제도가 운영되고 있다. 또한 외식의 보편화와 더불어 완전조리음식의 판매 및 이용의 증가가 계속될 전망이다. 이에 노동비와 식품비를 절감하면서 능률적인 급식생산을 위해 조리된 음식을 보관하게 되고 또한 가정에서의 조리와 달리 다량 조리라는 집단급식의 특성상 음식 생산 후 불가피하게 보관(Holding)되고 난 후에 소비되는 경우가 많다. (중략)

• Journal of Food Hygiene and Safety
• /
• v.38 no.4
• /
• pp.236-245
• /
• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

• Journal of Food Hygiene and Safety
• /
• v.38 no.5
• /
• pp.373-380
• /
• 2023

This study surveyed and compared the temperature distribution in domestic refrigerators and freezers used in Korea to determine whether temperature varied according to the location of food storage. We selected 50 people to collect temperature data; among them, 25 measured the temperature of refrigerators, while the remaining measured the temperature of freezers. Consequently, the lowest and highest temperatures measured in domestic refrigerators were found to be -8.2℃ and 15.8℃, respectively, with an average temperature of 3.73℃. The temperature distribution based on internal location was: 5.06±1.69℃ for the door storage compartment, 4.18±1.19℃ for the inside wall surface, and 3.41±1.36℃ for the inner storage box. Significant temperature differences between the top and bottom were only identified at the door storage compartment (P<0.01). Further, the minimum and maximum temperatures measured in the freezer was -30.3℃ and 0.7℃, respectively, with an average temperature of -17.95℃. The temperature distribution based on location was: -17.19±1.68℃ for the door storage compartment, -17.81±1.07℃ for the inside wall surface, and -18.78±1.72℃ for the inside storage box. The results were similar to that of the refrigerator, with the lowest temperature in the inside storage box, and a significant temperature difference between the top and bottom noted only at the door (P<0.01). The maximum temperature difference (between locations) within the refrigerator and freezer was found to be 2.18 and 2.02℃, respectively. In conclusion, the temperature in the entire space was not constant; there were significant deviations at different storage locations. Therefore, public authorities should actively advise customers on the recommended storage locations for each food type. People will benefit from awareness about storage management, including avoiding storage of temperature-sensitive foods in door compartment.

• Journal of Food Hygiene and Safety
• /
• v.38 no.5
• /
• pp.332-337
• /
• 2023

This study aimed to assess the effect of temperature alterations on the preservation of egg quality and determine suitable temperature management practices for unwashed eggs contaminated with Salmonella Enteritidis on their shells in an actual distribution environment. Unwashed eggs inoculated with Salmonella Enteritidis were stored for 7 d under six different conditions, constant temperature storage at 25℃ and five different temperature-changing storage conditions. For the temperature-changing conditions, the eggs were initially stored at 25℃, and then the temperature was changed to either 10 or 35℃. The indicators of egg quality, air cell height, weight loss, and specific gravity were preserved in the initial measurements when the storage temperature was lowered from 25 to 10℃ from day 3 to 4 after inoculation with Salmonella Enteritidis. In addition, the thick albumen ratio did not show significant alteration caused by the storage conditions when compared with that of fresh eggs. These findings indicate that lowering the storage temperature from 25 to 10℃ is appropriate for the safety management of unwashed eggs during actual distribution.

• Food Industry
• /
• s.97
• /
• pp.59-61
• /
• 1988

• Journal of Korean Home Economics Education Association
• /
• v.33 no.4
• /
• pp.65-84
• /
• 2021

The purpose of this study was to develop and evaluate the Home Economics(HE) Flipped Problem-Based Learning(FPBL) education plans focusing on 'food selection and storage' unit for middle school students. The results of this study are as follows. First, middle school students who participated in the class had mainly experienced lecture-style classes previously, but they preferred group activity classes to lecture-style classes. Their 'preferred on-line class tools' was 'Miricanvas', and the 'helpful on-line class tools for learning' was 'Tinkerbell'. Second, the HE FPBL education plan was designed and developed to conduct block time classes, twice a week for 3 weeks by applying the '13 stages of FPBL'. The main topic of the class is "food selection and storage that protects health and the environment". The practical and unstructured problems in the FPBL was to participate in the 'Food Selection and Storage to Protect Health and Environment' mission development contest of a TV entertainment program. Learning materials(stepping video, reading materials, activity sheets, and evaluation tools for process-based evaluation) were developed. The 206 senior students at a middle school in Haeundae-gu, Busan, took the class for three weeks and evaluated it as a good class that helps them learn, is satisfactory, interesting, and suitable, leads to class participation, and is differentiated from other teaching methods.

• 식품문화 한맛한얼
• /
• v.1 no.2
• /
• pp.79-81
• /
• 2008

• 식품문화 한맛한얼
• /
• v.1 no.3
• /
• pp.73-75
• /
• 2008

• Food Industry
• /
• s.56
• /
• pp.6-7
• /
• 1980

• Journal of Food Hygiene and Safety
• /
• v.35 no.5
• /
• pp.459-467
• /
• 2020

In this study, we investigated the changes in both ambient temperature and microbial contamination of fresh convenience foods (FCFs) caused by the behavior of consumers after purchase. According to consumer survey results, it took 0.5 to 3 h put the purchased FCF in a home refrigerator or consume it. Only aerobic bacteria and Staphylococcus aureus (below maximum permitted limit) were detected in FCFs obtained from a local market. During storage of FCFs in a vehicle trunk for up to 3 h. the external and internal temperatures of FCFs were found to be 19 and 18.5℃ in spring, 44 and 42℃ in summer, 31.3 and 29.2℃ in autumn, and 17.6 and 16.8℃ in winter, respectively. Changes in contamination levels of aerobic bacteria on FCFs stored in a vehicle trunk for up to 3 hours are as follows: 2.72 → 3.41 log CFU/g in spring, 3.11 → 4.32 log CFU/g in summer, 3.08 → 3.81 log CFU/g in autumn, 2.71 → 3.36 log CFU/g in winter. S. aureus exceeding the tolerance was detected even when the FCFs were stored in a vehicle trunk for 1 h in summer and autumn and 2 h in spring and winter. Among three boxes (corrugated box, styrofoam box, and corrugated box coated with an aluminum film), the styrofoam box maintained the lowest temperature and showed the lowest growth rate of microorganisms on FCF after storage for 3 h in the vehicle trunk depending on whether ice was added. These results indicated that the possibility of food poisoning occurs when FCFs are exposed to the external environment. It is necessary to provide guidelines regarding storage temperature and allowable time for safe consumption of FCFs after purchase.