• Journal of Hospice and Palliative Care
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• v.14 no.4
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• pp.218-226
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• 2011

Purpose: This study aimed to explore the public attitude toward the development of national health program for cancer survivorship. Based on the results of this survey suggest the necessity of national health program for cancer survivorship. Methods: We surveyed 1,015 adults who were over 20 years of age from the sixteen cities and local districts of Korea. We conducted a telephone survey with a structured questionnaire on the post-treatment care at the nation and on the permission as the handicapped for cancer. Results: Fifty-six percent of respondents answered that post-treatment program at the national level is very necessary and twenty-seven percent replied that it is necessary. Respondents emphasized 'Expanding insurance coverage for post-treatment care' (29.8%) and 'Systematic education and rehabilitation programs after treatment' (25.6%). This study found that a lower educational level [adjusted odds ratio (aOR)=1.36; 95% confidence interval (CI)=1.04~1.77], earning under 300 per month [aOR=1.36; 95% CI=1.04~1.77], being married (60.2%) [aOR=1.79; 95% CI=1.34~2.37] and thought higher level of cancer treatment in Korea than the advanced (64.4%) [aOR=1.56; 95% CI=1.15~2.12] influenced the positive attitude toward a national health program. Sixty-eight percent of respondents answered 'Strongly agree' or 'agree' to permission for cancer survivors as the handicapped. People who have been married (72.4%) [aOR=1.89; 95% CI=1.41~2.53] and who have had a lower educational level [aOR=1.35; 95% CI=1.03~1.78] responded that they agree more to permission for cancer survivors as the handicapped. Conclusion: This study shows the positive public attitude of the public toward the national health program for the cancer survivors.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.542-549
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• 2017

To evaluate bacteriological and toxicological safety, the hygienic indicator bacterium and paralytic and diarrhetic shellfish toxins in the shellfish produced in the Kamakman Area from 2012 to 2016 were investigated. Fecal coliforms and E. coli of all 194 oyster samples tested did not exceed 230 MPN/100 g. The geometric mean of the fecal coliform analyzed with the oyster samples of harvesting period was 19.6 MPN/100 g, which was more stable than the non-harvesting period (26.5 MPN/100 g). For the toxicological evaluation of the Kamakman Area, 77 oyster samples and 350 mussel samples as an indicator were analyzed. Paralytic shellfish toxins were detected very low in the range of $40{\sim}46{\mu}g$/100 g in 13 mussel samples during late April and early June, but not in oyster samples. Diarrhetic shellfish toxin was detected in 2 of 180 samples, but it was found to be below the regulation value (0.16 mg OA equ./kg). Based on the bacteriological studies, it was confirmed that the shellfish produced in Kamakman area meets the standard of shellfish hygiene of the Food Sanitation Act and meets the Grade A of the shellfish production area of EU. As the results of the paralytic and diarrhetic shellfish toxin evaluation, it was confirmed that the Kamakman Area is also toxicologically safe for shellfish production.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.460-469
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• 2017

The aim of this work was to study the comparison of anti-oxidative activity in a single serving size of commercial coffees and teas. Commercial regular coffees and teas, including, brand regular coffees ($BC_A$, $BC_B$, $BC_C$, $BC_D$, and $BC_E$), green tea ($GT_A$, $GT_B$, $GT_C$, and $GT_D$), black tea ($BT_A$, $BT_B$, and $BT_C$), pu-erh tea ($PT_A$, $PT_B$, and $PT_C$), chamomile tea ($CT_A$, $CT_B$, and $CT_C$), peppermint tea ($P_A$, $P_B$, and $P_C$), polygonatum odoratum tea ($POT_A$, $POT_B$, and $POT_C$), and jujube tea ($JT_A$, $JT_B$, and $JT_C$) were assayed for the levels of ascorbic acid, caffeine, total content of polyphenols and flavonoids, and ability to scavenge free radicals, using two in vitro antioxidant assays. The scavenging abilities of $BC_A$ and $BC_C$ were $664.91{\pm}48.87mg$ ascorbic acid equivalent/serving size and $624.36{\pm}16.18mg$ ascorbic acid equivalent/serving size, respectively. The four beverage samples ($BC_A$, $BC_C$, $GT_D$, and $BT_A$) significantly reduced the production of reactive oxygen species (ROS) and intracellular oxidative stress induced by $H_2O_2$. These results suggest that the beverages possess significant radical scavenging ability, which may be due to the presence of antioxidants. Furthermore, the significant reducing level of ROS evidences the potential antioxidant effects of these beverages in human cells.

• Journal of Food Hygiene and Safety
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• v.33 no.2
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• pp.124-130
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• 2018

The Ministry of Food and Drug Safety (MFDS) is amending its test methods for the use of health functional foods (dietary food supplement), in order to establish regulatory standards and specifications in Korea. In this regard, we continue to pursue and perform our research on the analytical method development for the items being researched and reviewed. In this study, we have developed a sensitive and selective test method that could simultaneously separate and determinate six major bioactive flavonolignans in silymarin, which are based on the use of a liquid chromatographic-tandem mass spectrometry (LC-MS/MS). The standard calibration curves presented a linearity effect with the correlation coefficient ($r^2$) > 0.999. The limits of detection (LODs) and limits of quantitation (LOQs) were in the range of $0.3{\sim}9.0{\mu}g/L$ and $0.8{\sim}27.3{\mu}g/L$, respectively. The recovery results ranged between 96.2~98.6% at 3 different concentration levels, and its relative standard deviations (RSDs) were less than 5% as noted in this study. The proposed analytical method was characterized with a noted high resolution of the individual silymarin constituents, and the assay was fully validated as well. Our research can provide a significant scientific evidence that can be useful to amend the silymarin test method for the Health Functional Food Code.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.147-153
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• 2017

The purpose of this study was to isolate Escherichia coli from flies and to assess pathogenic genes and antibiotic resistance of the isolates. A total of 188 flies were captured in agricultural environment including fruits farms (n = 19), fermented soybean farms (n = 9), municipal waste (n = 46), livestock farms (n = 66), slaughterhouses (n = 38), and manure ground (n = 10). E. coli isolates of captured flies were tested for pathogenic gene and antibiotic resistance using PCR methods and VITEK2 systems. As a result, E. coli from 63% (119/188) of the captured flies has been detected, and the detection rate of E. coli was the highest (89%, 31/34) in flies captured at particular slaughterhouse. Of the 34 isolates, 94% (32/34) were pathogenic gene (ST gene) positive. Twenty-six percent (31/119) of the E. coli isolates were observed being resistant to one or more antibiotics. Markedly, one of E. coli isolates from Livestock farms was resistant to 7 antibiotics including ampicillin, ampicillin/sulbactam, cefazolin, cefotaxime, gentamicin, levofloxacin, and trimethoprim/sulfamethoxazole. In addition, it was ESBL positive. The results of the present study may suggest a risk of transmission of pathogenic and antimicrobial resistant bacteria from flies to livestock environment Therefore, it may need to prevent introducing flies into the agricultural production environment for safe food production.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.19 no.1
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• pp.25-32
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• 1983

The corner reflector is used to increase the echoing area of radar targets in the air, and it can also be applied to increase the echoing area of the sonar targets under water. As the basic research for this application, the authors investigated the ultrasonic reflection characteristics under water for the corner reflector which was made of aluminum plate. The experiments were made by pulse measuring method with the magnetostrictive ferrite transducers of 28, 50 and 75KHz in the experimental water tank. The results obtained are as follows; 1. The target strength of corner reflectors were increased in proportion to the diameter and were greater at higher frequency of 75KHz than at lower frequency of 28KHz. 2. In the case of 5 corner reflectors of 150mm in diameter which have corner angles of 15$^{\circ}$, 30$^{\circ}$, 45$^{\circ}$, 60$^{\circ}$ and 90$^{\circ}$the measured values of the maximum target strength at 75KHz were-25.0 dB, -17.2dB, -15.1dB, -13.4dB and 11.0dB, and then the number of main lobes showing the maximum target strength in the backscattering patterns were 24, 12, 8, 6 and 4, respectively. 3. When 7 corner reflector of 80mm in diameter and 90$^{\circ}$ in the corner angle was located on the minor axis of the horizontal section with directional angles of 0$^{\circ}$, 2.5$^{\circ}$, 5.0$^{\circ}$, 7.5$^{\circ}$, 10$^{\circ}$ and 12.5$^{\circ}$ against the sound beam axis, the measured values of the target strength on each position at 75KHz were -21.2dB, -21.9dB, -26.0dB, -30.5dB and -36.8dB, respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.19 no.1
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• pp.1-11
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• 1983

Data on the trawl operation was compiled from the Korea stern trawlers operated in the sea off the Sahara coast of Africa from May 1975 to April 1976. The distribution of some important demersal fishes were investigated by calculating the catch per haul in every fishing ground sections divided by every fishing ground sections divided by every 30' of latitude and longitude. The results obtained are as follows; 1. The mean catch per haul calculated as: squid 14.9kg, large cuttlefish 29.9kg, small cuttlefish 37.8kg, octopus 44.1kg, sole 8.0kg, seabream 9.3kg and miscellaneous fishes 63.1kg. Where cuttlefish is divided into two sizes, large or small by if it weighs over 300kg or not. 2. Squid were caught mostly from August to November in the northern part of 24$^{\circ}$30'N and southern part of 23$^{\circ}$30'N. 3. Large cuttlefish were caught mostly from December to May of the next year, in the coast from 23$^{\circ}$00'N to 25$^{\circ}$00'N, where as small cuttlefish were caught mostly from April to June and from November to January of next year, in the coast from 23$^{\circ}$30'N to 25$^{\circ}$00'N. 4. Octopus were caught mostly from September to January of the next year and from March to April. in the coast from 23$^{\circ}$00'N to 25$^{\circ}$00'N rather in the offshore than in the near coast. 5. Miscellaneous fishes including seabream were caught from May to November, sole from June to November and the others from May to October.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.7-14
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• 2003

This study mainly focused on to investigate the effects of Schizandra chinensis on the growth of a bacterium, CS6 which was isolated from kimchi. CS6 was final]y identified to lactobacillus plantarum that caused acidification of kimchi. The ethanolic extract of Schizandra chinensis(EES) inhibited the growth of L. plantarum. Minimum inhibition concentration of crude EES on L. plantarum was 62.5mg/$m\ell$. In broth culture, 5$\mu\textrm{g}$/$m\ell$ of EES completely inhibited the growth of L. plantarum during fermentation. The addition of 0.4% of EES has no apparent effect on quality including the taste and color on kimchi. It was expected that EES-containing kimchi could extend the period of preservation. Analysis of organic acids in water fractions of EES was carried out by HPLC. It is apparent that antimicrobial active fractions contained the highest concentration of succinic acid, a little tartaric acid and malic acid. Among these organic acids, succinic acid showed the strong inhibitory effect against L. plantarum CS6 in vitro. Succinic acid-containing kimchi with a concentration of 0.4 and 0.5% had the inhibitory effect on growth of L. plantarum. Inhibitory effect of EES on amylase, cellulase and pectinase was also tested. In conclusion, the present experiment demonstrated that EES inhibited the growth of L. plantarum, and various enzyme activity. EES-containing kimchi was sustained the hardness, and initial acidity during fermentation. EES was considered as the possible additive of kimchi process and EES added in kimchi increase the quality, and storage period of kimchi.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.22-28
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• 2003

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid(acid treated young antler) has been fermented for 15 days at 11$^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that of raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42${\mu}$㏖/$m\ell$ in boiled young antler Kimchi, 17.83${\mu}$㏖/$m\ell$ in raw young antler Kimchi, 14.48${\mu}$㏖/$m\ell$ in acid treated young antler Kimchi, 17.60${\mu}$㏖/$m\ell$ in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09${\times}$ 10$\^$8//g in boiled young antler Kimchi, 1.08${\times}$10$\^$8//g in control Kimchi, 9.88${\times}$10$\^$8//g in acid treated young antler Kimchi and 6.6${\times}$ 10$\^$8//g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste, and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.617-625
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• 2006

This study was done to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of foods which were prepared using the sous vide cook-chill system and the conventional cook-chill system, according to the preparation methods and storage temperature. Simmered chickens in soy sauce were prepared using the sous vide cook-chill system and the conventional cook-chill system and their quality was evaluated at the time of preparation and storage. Firstly, foods were prepared using the sous vide cook-chill (SVCC) system and the conventional cook-chill (CC) system and the redquired time and temperature during each preparation stage were measured and physicochemical (pH, Aw, and moisture content) and microbial qualities were evaluated. Secondly, in order to evaluate the quality and safety, the moisture content and microbial (standard plate count, coliform count, psychrotrophic bacteria count, and anaerobic bacteria count) qualities were evaluated according to the preparation methods and temperatures after the foods were stored at 3$^{\circ}C$ and 10$^{\circ}C$ for 10 days and reheated.