• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.9-15
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• 2024

This study was performed to survey the distribution of Listeria spp. in fresh agricultural products in the Busan area, the Republic of Korea, from January to November 2022. We investigated the pathogenicity and epidemiological relationships by tracing isolated strains using polymerase chain reaction and pulsed-field gel electro-phoresis (PFGE) methods. Forty cases of Listeria spp. were detected in the 210 samples of fresh agricultural products analyzed. Four species, Listeria rocourtiae, L. innocua, L. grayi, and L. monocytogenes were detected only in green vegetables (lettuce, perilla leaps) and the others (L. innocua, L. monocytogenes, and L. grayi) were detected in enoki and oyster mushrooms. L. innocua was detected in 22 samples and L. grayi in six samples. L. monocytogenes, which causes foodborne diseases, was only detected in enoki mushrooms and the strains that were isolated had genes responsible for the pathogenicity of listeriosis (iap, prfA, inlA, inlC, inlJ, and hly). To investigate the genetic similarity and contamination route of L. monocytogenes, serotyping and PFGE were conducted for 12 strains isolated from fresh agricultural (10 strains) and poultry (2 strains) products distributed at a market in the Busan area. Two serotypes (1/2a, 1/2b) were detected in strains isolated from the agricultural and poultry products, but serotype 1/2b was only detected in strains isolated from agricultural products. PFGE analysis showed index of similarity values of 45.7 to 100% and the same patterns were represented in isolates from some enoki mushrooms. These isolates had the same serotypes and showed significant epidemiological relationships.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.224-230
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• 2006

Microbial contamination levels and legal preservative appropriation in child foods sampled from the neighborhood of elementary schools were investigated. Contamination levels of total aerobic bacteria in seasoned dried fish slices, bread and snacks, sausages, sugar products and dumplings were $1.70\~6.91,\;1.40\~6.66$, 4.50, $3.48\~5.88$, and $4.79\~4.82\;log_{10}$ CFU/g, respectively. Coliforms in four kinds of foods except for dumplings were $2.30\~6.60,\;4.22\~~5.98$, 2.00, and $2.78\;log_{10}$ CFU/g, respectively. Yeasts and molds in those foods were $0.10\~4.23,\;1.66\~4.91,\;1.46\~1.91,\;1.56\~4.26$, and $1.12\~1.84\;log_{10}$ CFU/g, respectively. S. aureus was isolated in $18\%$ of seasoned dried fish slices ($1.00\~2.84\;log_{10}$ CFU/g), $33\%$ of bread and snacks ($1.70\~1.79\;log_{10}$ CFU/g), $50\%$ of sausages ($3.28\;log_{10}$ CFU/g), $22\%$ of sugar products ($2.16\~2.88\;log_{10}$ CFU/g), and $100\%$ of dumplings $(1.18\~3.31\;log_{10}\;CFU/g)$ B. cereus was isolated in $21\%$ of seasoned dried fish slices $(0.70\~2.48\;log_{10}\;CFU/g)$, $50\%$ of bread and snacks $(0.70\;log_{10}\;CFU/g)$, and $11\%$ of sugar products $(0.30\;log_{10}\;CFU/g)$. Both E. coli and Salmonella spp. were not isolated in all samples. Preservative was only labeled on four products among 15 products but preservative on 13 products including 4 products haying an indication of preservative were not detected. Moreover, $0.30\%$ of sorbic acid was detected in one of Squid products . The results of this study indicated that the hygienic level of child foods in Gyeonggi and Incheon was very poor and need to be improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1678-1683
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• 2010

For extension of storage period of cabbage-kimchi, effects of heat treatment as well as nisin or yucca extract were examined on the growth of microbes. Firstly, when kimchi was heated at various temperatures in polyethylene plastic bottle or membrane pouch, the optimum inhibitory condition giving no sensory change was at $80^{\circ}C$ for 30 min in a plastic membrane pouch and this treatment made a reduction of $0.3\;log_{10}CFU/g$ in total microbes. The result showed that use of plastic bottle was inefficient due to low heat transfer rate. Interestingly, pasteurization of seasoning pastes at $80^{\circ}C$ for 30 min separately from cabbage resulted in better inhibitory effect reducing $0.5\;log_{10}CFU/g$ of total bacteria and $1.0\;log_{10}CFU/g$ of lactic acid bacteria, and this operation was regarded as a promising inhibitory method. Secondly, when nisin and yucca extract were separately added in kimchi, microbial growth was inhibited during storage period and their inhibition effects were enhanced at lower temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.593-601
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• 2016

This study was carried out to establish an effective marketing strategy based on Importance-Performance Analysis (IPA) of rice-convenience foods. IPA is one of the most efficient and simple methods to evaluate product quality. Data were collected from 652 people (320 males and 332 females) and analyzed by SPSS 19.0. Subjects consumed rice-convenience foods as a snack substitute (19.3%), breakfast (20.7%), lunch (37.4%), dinner (15.2%), and late-night meal (7.4%). The purpose for consumption of rice-convenience foods were as follows: light meal (34.8%), lack of time to prepare meal (42.2%), favorite restaurant is not nearby (2.3%), save money (3.4%), and outdoor activities (9.7%). All attributes about rice-convenience foods were categorized into intrinsic property and extrinsic property. As a result of factor analysis, health, sensibility, and diversity factors were extracted from intrinsic property. In addition, dependence and appearance factors were drawn from extrinsic property. In analyzing the differences between importance and performance, there were significant differences; 16 items in the intrinsic property (P<0.01), and 10 items in the extrinsic property (P<0.001). The IPA matrix is composed of four quadrants, and each represents different strategies; the first, 'keep up the good work', the second, 'possible overkill', the third, 'low priority for management', and the fourth, 'concentrate management'. As a result, factors of rice-convenience foods positioned in the fourth quadrant were 'safety (from food additives, etc.)' and 'price' in the intrinsic property and 'nutrition label' and 'safety of packaging material' in the extrinsic property. They need to be improved immediately. In this study, rice-convenience food factors for continuous maintenance and concentrative improvement were compared by IPA. Based upon the results of this study, it is necessary to develop methods to make efficient use of limited resources and practical marketing strategies.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.235-240
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• 2022

In this study, the delivery conditions and microbial contamination in Mille-feuille Nabe and fresh spring roll meal kits purchased online were assessed. The average surface temperature on the product arrival was 14.4℃. The average number of total aerobic bacteria and coliforms in Mille-feuille Nabe was 3.27 log CFU/g and 1.27 log CFU/g, respectively, in meat, and 6.66 log CFU/g and 2.94 log CFU/g, respectively, in vegetables. The average number of total aerobic bacteria and coliforms in fresh spring rolls was 3.82 log CFU/g and 1.93 log CFU/g in meat, and 5.62 log CFU/g and 3.31 log CFU/g in vegetables, respectively. Escherichia coli was detected in bok choy and perilla leaves, with an average of 0.86 log CFU/g. Salmonella spp. and E. coli O157:H7 were not detected in any of the samples; however, Listeria monocytogenes was detected in all three beef samples. Therefore, before consuming meal kits, sufficient washing and heating are recommended to prevent occurrences of food poisoning.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.149-156
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• 1992

This study was carried out to determine residues of 17 pesticides and provide basic information on dietary safety of 35 kinds of Kangweon-do agricultural products. Residual leyels of organochlorine and organophosphorus pesticides were analyzed by using GLC-ECO and GLC-NPD, respectively. A total of 157 agricultural products of Kangweon-do were analyzed. At least one kind of pesticide residues were detected in 48.4% of the analyzed samples and two or more kinds were found in 15.3%. Residue of Captan was detected in 43 samples of 81 agricultural products which was 53.1%. But residues of Endrin, Captafol, Parathion, Fenitrothion, Fenthion and EPN were not found in the all samples tested. Ranges of the pesticide residue leyels detected were ND-0.142 ppm for organochlorine pesticides, ND-0.075 ppm for organophosphorus pesticides and ND-1.067 ppm for Captan. Results of this monitoring study demonstrated that pesticide residue leyels in Kangweon-do agricultural supply were generally well below regulatory limits.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.263-266
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• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.2
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• pp.99-106
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• 2008

This experiment was carried out to show a reform measures by grouping for problems by the survey of TMR plants. Twenty total mixed ration (TMR) plants (10 cooperation and 10 private plants) were surveyed, of which 13 plants, 65% of total TMR plants, committed TMR formulae to a outside nutrition specialist (TMR formulator). With respect to consulting fee for TMR formulae, $500{\sim}900$ thousands Won was paid monthly. On the basis of dry matter 1kg, the prices of TMR products were $325.6{\sim}347.0$Won, whereas those of wet TMR products $365.7{\sim}375.0$Won, which was appeared to be factors to increase management cost. And also, because the TMR plants did not provide TDN (total digestible nutrient) value on their products, nutritional balance feeding for cows could not be managed in farms. It was calculated, based on ADF (acid detergent fiber) value, that TDN value in dry type TMR was 63.0% and 73.2% fur private and cooperation TMR plants, respectively and that the corresponding figure in wet type TMR was 64.9% and 67.2%. According to TMR plant employee's opinion, a prier items to enlarge TMR utilization were TMR education, TMR advertisement, and improvement of ability to make TMR formula. Therefore, for the purpose of further development of TMR, special education of persons related to TMR should be supported.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.185-191
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• 2010

In this study, monitoring of food additives as an artificial sweetener on favorite foods of children, which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame, potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates., 114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products, 211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8% (11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum) mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg) and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.730-737
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• 2006

High performance liquid chromatographic methods for the simultaneous determination of 12 biogenic amines were developed and contents of biogenic amines in 23 varieties of Korean commercial fermented food were analyzed. Dansyl derivatives of biogenic amine were very stable and had good peak resolution. Except agmatine, the recovery of biogenic amines from soybean paste with extraction of 0.1 N HC1 added biogenic amines to soybean paste was greater 85%. The calibration curve showed good linearity over a concentration range up to 50 ${\mu}g/mL$. In the determination of biogenic amine level in Korean commercial fermented foods, doenjang and chungkukjang (fermented soybean pastes), soy sauce, anchovy and pacific sand lance liquid jeotkal (fermented fish sauce products), and cabbage kimchi had high level biogenic amines. Especially, traditional doenjang had a histamine (HIS) level of 952.0 mg/kg, a tyramine (TYR) level of 1,430.7 mg/kg. Most cheese had low level of biogenic amines, but one Gouda cheese had a tyramine (TYR) level of 97.5 mg/kg. A low level of biogenic amines was detected in wines, beer, yoghurt, and sausage. Putrescine (PUT), cadaverine (CAD), tryptamine (TRY), histamine (HIS), tyramine (TYR), and 2-phenylethylamine (PHE) were mainly formed in fermented foods by the action of microorganism, so their levels were high with a range. On the other hand, spermidine (SPD), spermine(SPM), serotonin (SER), noradrenaline (NOR), and dopamine (DOP) were formed originally via biosynthesis with consequent low level.