• Food Industry
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• s.152
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• pp.12-18
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• 1999

• 식품문화 한맛한얼
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• v.1 no.2
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• pp.35-38
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• 2008

국민생활수준 향상에 따라 식품소비패턴이 변화되고 소비자의 안전 농식품에 대한 요구도 증대하고 있다. 2005년 12월 국무조정실에서 실시한 설문조사에 따르면 식품구입 시 가장 우선적으로 고려하는 요소로 응답자의 약 34%가 '위생안전'을 꼽았다. 이는 유통기한을 선택한 36%까지 합하면 무려 70%가량이 안전성을 가장 우선적으로 생각한다는 결과이다. 최근 미국산 쇠고기 수입재개와 관련하여 나타난 식품안전에 대한 국민들의 관심과 수준은 단순히 통계수치와는 비교도 할 수 없는 거대한 전율을 느끼게 만들기에 충분한 것이었다. 식품안전에 대해 이렇게 수준 높은 소비자들의 욕구를 모두 만족시킬 수있는 정책을 단기간에 개발하기란 쉽지 않겠지만 한편으로는 올바른 정보들이 충분히 제공된다면 현명한 소비자들이 있기에 정책이 더욱 정교해지고 발전할 수 있을 것이라 생각한다.

• Proceedings of the Fisheries Business Administration Society of Korea Conference
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• 2005.07a
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• pp.131-158
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• 2005

• KOREAN POULTRY JOURNAL
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• v.43 no.4
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• pp.114-117
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• 2011

정부는 지난 8월 [농수산물의 원산지 표시에 관한 법률]을 개정 확대하면서 금년 2월부터 모든 음식점 및 배달용 치킨에도 원산지표시를 의무적으로 시행하고 있다. 포장재, 스티커, 전단지 등 소비자가 알아보기 쉽도록 '국내산' 또는 '수입산'으로 정확히 명기해야하며 이를 위반할 경우, 100만원에서 최고 300만원까지의 과태료를 부과 또는 처벌받게 된다. 이 같은 추세에서 본회는 지난해 말부터 '국산닭고기인증제' 사업을 진행하고 있다.' 국산닭고기인증제'는 생산단계에서 판매단계까지 투명한 관리체계를 통해 100% 국내산닭고기만을 취급하는 업체를 대상으로 '인증마크'를 부여하는 제도로써 국산 닭고기에 대한 소비자의 신뢰를 구축하기 위해 시작되었다. 이미 여러 업체에서 국산닭고기인증을 획득, 인증마크를 부여받으면서 앞으로도 꾸준히 신청업체가 늘어날 것으로 기대된다. 본고를 통해 '국산닭고기인증제' 사업에 대해 요약 정리한 내용을 소개하고자 한다.

• 베이커리
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• no.5 s.454
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• pp.173-173
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• 2006

지난 3월24일 중앙회관 세미나실에서 개최된 2006년도 제2차 이사회는 갈수록 엄격해지는 농산물 원산지표시요령 개정(안)등 식품관련 법규나 제도에 대한 실질적인 대응방안을 마련하기 위한 자리였다. 이날 이사회에서는 업계 현실을 감안한 법 개정에 대해 다양한 의견이 모아졌다.

• Korean Journal of Organic Agriculture
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• v.28 no.2
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• pp.139-154
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• 2020

The purpose of this study is to improve some problems of the country-of-origin labeling based on the perception of consumers. For this, we surveyed 636 people. The questions of the survey are largely divided into three categories; 1) criteria and subject for imposition of fine, 2) the possibility of getting consumers confused with the products using domestic regional names as domestic products, 3) criteria for the country-of-origin transplantation of agricultural products and forestry products. According to the results, more than 30.0% of consumers preferred that it is adequate for imposing fine as much as its total sales, regardless of the type of business. In addition, in the case of products using domestic regional names, consumers can be confused about the products with domestic ones, even though there is a standard for confusing country-of-origin labeling. Standard for changing the country-of-origin of agricultural, forestry products and livestock, fisheries products are not balanced. The results of this study can be used as basis data for revising the country-of-origin labeling.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.380-384
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• 2003

Optimal extraction, separation and capillary rinsing conditions for capillary electrophoresis (CE) were established to discriminate the geographical origin of ligusticum root (Ligusticum wallichii) using 113 samples (domestic sample n = 62, foreign sample n = 51). Ligusticum root was extracted with 30% ethanol and separated on a uncoated fused-silica $(50\;{\mu}m{\times}27\;cm)$ capillary. Conditions for optimal analysis include: temperature, $40^{\circ}C$; voltage, 10 kV; and pressure injection time, domestic and foreign samples were 5 sec and 2 sec, respectively. The optimal separation buffer was 0.1 M phosphate buffer (pH 2.5) containing 15 mM iminodiacetic acid with 40% methanol. Under the optimal conditions established for CE, the ratio of specific peak area (peak LW-1) to other peak area (peak LW-5) was effective in discrimination geographical origin of ligusticum root. The mean accuracy for correct discrimination of geographical origin of domestic and foreign ligusticum roots were 65% and 63%, respectively.

• Food Science and Preservation
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• v.16 no.6
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• pp.999-1007
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• 2009

We investigated consumer perception of and concern for food safety. The subjects of this study were 275 urban housewives aged more than 20years. The results showed that vegetables and fruit showed the highest purchase frequency of 29.2%, and meat was the highest with 17.2% in the food which feel concerned about safety. Respondents observed that 'domestic food was safer than imported food' (3.92 on a 5 point scale) and 'I always feel concerned about food safety' (3.37). The study also showed that respondents were aware of environmental hormones (3.57), natural toxins (3.51), mad cow disease (3.48), and avian influenza (3.43), in that order. Finally, respondents were deeply concerned about mad cow disease (4.43), heavy metals in food (4.05), environmental hormones (4.02), food poisoning bacteria (3.96), avian influenza (3.87), agrichemical residues (3.86), and food additives (3.84), in that order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1639-1644
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• 2012

This study analyzed the Importance-Performance Analysis of selective attributes of Home Meal Replacement (HMR). This study was conducted using a primary field survey on department stores and wholesale markets in Seoul and Gyeonggi province. A total of 201 out of 234 questionnaires were analyzed. First, the highest intake frequency was 1~3 times a month (100 respondents: 48%), the most common purchasing place was wholesale market (148 respondents: 73.6%), and the most cited reason for preference was convenience (115 respondents: 57.2%). According to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'quality', 'health', 'hygiene', 'origin of food', and 'safety'. These results suggest that the microbiological and sensory qualities of HMR production should be improved to meet consumer's expectations.

• Food Science and Industry
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• v.54 no.4
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• pp.293-300
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• 2021

Food safety accidents have been increasing by 2% over 5,000 cases every year since 2009. Most people know that the best method to prevent food safety accidents is a quick inspection, but there is a lack of inspection technology that can be used at the non-analytic level to food production and distribution sites. Among the recent on-site diagnostic technologies, the methods for testing gene-based food poisoning bacteria were introduced with the STA technology, which can range from sample to detection. If food safety information can be generated without forgery by directly inspecting food hazard factors by remote, unmanned, not human, pollution sources can be managed by predicting risks more accurately from current big-data and artificial intelligence technology. Since this information processing can be used on smartphones using the current cloud technology, it is judged that it can be used for food safety to small food businesses or catering services.