• Korean Journal of Food Science and Technology
• /
• v.33 no.4
• /
• pp.461-468
• /
• 2001

The effectiveness and safety of Enzyme Food, a group of dietary supplements designated by Korean Food Law, were evaluated and the possibility of HACCP (Hazard Analysis Critical Control Point) application was investigated. Chemical composition, enzyme activities and the degree of bacterial contamination in 12 samples of different brands sold in Korean market were measured. The chemical composition of the selected products varied and inconsistent to those claimed in the label description. It is known that effectiveness of Enzyme Food depends on enzyme activity, but enzyme activities of ${\alpha}-amylase$ varied from $1,793\;{\mu}g/min$ g to $159\;{\mu}g/min$ g and those of ${\beta}-amylase$ ranged from $171\;{\mu}g/min$ g to $11\;{\mu}g/min$ g. The protease activities varied from $27.57\;{\mu}g/min$ g to $0.18\;{\mu}g/min$ g. In coli-form bacterial test, positive reactions were appeared in the 50 % of the samples. Numbers of bacteria ranged from $1.3\;{\times}\;10^5\;to\;1.2\;{\times}\;10^9$. Five CCPs were identified; heating, inoculation, cultivation, drying and granulation. Consideration of HACCP system indicated that the pretreatment of raw material, checking of bacterial contamination and stability of enzyme activity during fermentation process were important factors for the quality of Enzyme Foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1154-1161
• /
• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Korean Journal of Agricultural Science
• /
• v.37 no.3
• /
• pp.399-404
• /
• 2010

Single nucleotide polymorphisms (SNPs) in chicken lysozyme (LYZ) gene were investigated in this study. The identification of SNPs in both exon and intron in LYZ gene has led to understanding of evolution for the domestic chicken populations. A total of 24 samples from two Korean native commercial chicken populations (CCPs) were used for the initial identification of SNPs by mixing three DNA samples for sequencing experiments. By comparing with red jungle fowl (RJF), two commercial chicken populations have 18 common polymorphisms. Between two commercial chicken populations, 15 polymorphisms were identified. Of the 33 polymorphisms identified, two indels (21 and 4 bp) were found. Whereas, only one polymorphism in exon 2 at the bp position 1426 was a non-synonymous substitution (p.Ala49Val), indicating the amino acid changes. The identified non-synonymous substitution (p.Ala49Val) is located close to the catalytic sites of the enzyme, which might affect its activity. In our investigation, the polymorphisms in LYZ gene can provide broad ideas for the variation of Korean native chicken populations from the ancestor of chicken breeds as well as the some biological functions of the LYZ gene.

• Journal of the Korean Institute of Gas
• /
• v.23 no.6
• /
• pp.39-60
• /
• 2019

Korea Gas Safety Corporation is developing consequence analysis system for combustible materials release events to enhance risk assessment technology and its efficiency. Unlike general consequence analysis programs, the final consequence area was implemented through ETA analysis based on API-581 standard, and a convenient user interface was constructed based on HTML5-based responsive web technology. In addition, a phase equilibrium module using third-order state equations (such as Peng-Robinson, SRK, and RK) and fugecity was implemented to analyze the mixture quality. Also. using the consequence analysis algorithm introduced in CCPS books and TNO Yellow Book, we developed material leak analysis module, fireball, pool fire, jet fire, flash fire, and vapor cloud explosion consequence assessment module. In addition, the conditions for calculating the safety distance were prepared with using the control values in the EIGA standard, PAC, and Bevi Reference Book.

• Journal of Nutrition and Health
• /
• v.36 no.2
• /
• pp.223-230
• /
• 2003

The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service operation in Daegu. Critical control points (CCP) were determined based on food preparation processes: non-heating, preparation after heating, and heating. We evaluated the effects of HACCP implementation by checking microbiological quality, time and temperature at each of the CCPs during the receiving, preparation, cooking, and serving stages. After HACCP implementation, the biggest changes in microbiological qualities were in heated foods. At the cooking and serving stages, the microbiological qualities of heated foods improved to the standard levels. HACCP education helped employees ensure that the internal temperatures of the heated foods were kept higher than the standard (74 $^{\circ}C$) and the food holding temperature avoided the dangerous zone (5-6$0^{\circ}C$), thus lowering microbiological levels. At the serving stage, the microbiological levels of utensils also improved after HACCP education. This result strongly suggests that it is essential to educate employees in managing the temperature to treat foods safely. However, HACCP education didn't affect the microbiological levels of non-heated foods and foods prepared after heating, which continued to be higher than the standard. The reason for this was that poor microbiological quality seasonings were added to those types of foods. This indicates that seasoning factories as well as food service operations should implement HACCP to reduce hazards.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.1 no.1
• /
• pp.49-57
• /
• 2013

Recently, recycling of industrial by-products and CO2 reduction have been important issues in the world. In this reason, applications and reuse of Fly ash as a binder for concrete, which is generated in thermoelectric power plant, have been one of the effective recycle methods. In order for Fly ash to be applied to concrete, Korean Standard(KS) has selected and managed quality such as $SiO_2$, fineness, specific gravity, ignition loss and activity index. However, there is a limits for activity index, whose test period required is at least 28 days or 91 days. Activity index is the critical indication standard to determine mechanical strength of concrete that contained Fly ash. To complement the disadvantage of test method, this research provided "API test method", which quickly measure Pozzolanic reaction of Fly ash can be considered as a alternative of activity index. Then, the adaptable API test method need to be investigated through comparative analysis with the test result of API, activity index and K-value. The test method can make evaluation of Fly ash quality faster and more accurate. As a result, most Fly ash produced in Korea has not been satisfied in the KS quality standard except water content and specific gravity, and especially fluidized bed boiler ash has its characteristics. Also, API, activity index and K-value have superior interrelationship. The interrelationship between API and activity index and K-value gets increased as the material age gets higher, so API test can be considered as very useful test method for Pozzolanic reaction evaluation of Fly ash.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.3 no.2
• /
• pp.109-114
• /
• 2015

Recently, numerous studies were dedicated on the HVFA concrete using high volume CCPs. In initial studies, main topics are dependent on material properties of HVFA concrete, but several studies were dedicated on the structural behavior of HVFA concrete such as elasticity modulus, stress-strain relationship and structural behavior nowadays. Therefore, in this paper, on the basis of recent studies on the structural behavior, 2 large-scale test members were manufactured with 7.5m span length and fly ash replacement ratio 50%, concrete compressive strength 50MPa in order to apply to the practical structure and evaluate possibility of application. From the test results, although there were small differences between test results and existing research results on the stress-strain relationship, the application to practical structure is not hard. In flexural test, as the produced pattern of displacement and strain were similar to those of general concrete without fly ash, the difference between 50% fly ash concrete and general concrete is very small. And the concrete shear strength obtained by test was similar to that of design code, so existing design code will be also able to apply.

• Journal of the Korean Institute of Gas
• /
• v.21 no.1
• /
• pp.43-51
• /
• 2017

Recently, ammonia leak occurred frequently in the domestic refrigeration manufacturing facilities. Ammonia caused great damage to the environment and human health in the event of an accident as combustible gases and toxic gases. After considering the types of ammonia accidents of domestic refrigeration manufacturing facilities and selected accident scenarios and to analyze the risk analysis through Impact range estimates and frequency analysis and there was a need to establish measures to minimize accident damage. In this study, depending on the method of analysis quantitative risk assessment we analyzed the risk of the receiver tank of ammonia system. Scenario analysis conditions were set according to the 'Technical guidelines for the selection of accident scenario' under the chemicals control act and 'Guidelines for chemical process quantitative risk analysis' of center for chemical process safety. The risk estimates were utilized for consequence analysis and frequency analysis by SAFETI program of DNV, event tree analysis methodology and part count methodology. The individual risk of ammonia system was derived as 7.71E-04 / yr, social risk were derived as 1.17E-03 / yr. The derived risk was confirmed to apply as low as reasonably practicable of the national fire protection association and through risk calculation, it can be used as a way to minimize accidents ammonia leakage accident damage.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.1
• /
• pp.25-38
• /
• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.319-331
• /
• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.