• 한국식품위생안전성학회지
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• 제26권4호
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• pp.361-365
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• 2011

To evaluate the indoor air quality of food manufacturing plants, the presence of viable bacteria and fungi was assessed in the indoor air of the facilities at which 9 food items were manufactured. Air samples were collected from the general zone, low clean zone and clean zone of each factory with an air sampler, in combination with plate counts agar using for bacteria, and dichloran-glycerol agar for fungi. The samples were incubated at $25^{\circ}C$ for 4 to 7 days. After culture, the colony forming units (CFU) on each plate were counted and corrected with a positive hole conversion table. The average concentration of bacteria was $2.2{\times}10^3\;CFU/m^3$ in the general zone, $1.2{\times}10^3\;CFU/m^3$ in the low clean zone and $7.3{\times}10^2\;CFU/m^3$ in the clean zone. The average concentration of fungal microbes was $2.5{\times}10^3\;CFU/m^3$ in the general zone, $2.6{\times}10^3\;CFU/m^3$ in the low clean zone, and $2.0{\times}10^2\;CFU/m^3$ in the clean zone. No meaningful differences were detected between the general zone and the low clean zone, but the clean zone had significantly lower concentrations than the other zones. Additionally, the identification of the fungi was performed according to morphological method using a giant culture and slide culture. The fungi were identified as belonging to 18 genera, and the genera Cladosporium(33%), Penicillium(29%) and Aspergillus(26%), predominated. Aspergillus isolates were identified to species level, and A. ochraceus, a mycotoxigenic species, was identified. As part of the effort to control the quality of the indoor air of food manufacturing plants, our results show that continued studies are clearly warranted.

• 한국환경과학회지
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• 제21권7호
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• pp.865-873
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• 2012

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.520-526
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• 2009

This study proposed the optimum design values for the biological clean room system observing the regulations of Hazard Analysis Critical Control Point (HACCP). Even though the standard for industrial clean room system has been well established, the basis for biological food clean room system is the first stage. In order to prevent the contaminations in advance for food storages, processes, and distributions, the criterion of Hazard Analysis Critical Control Point is positively required. This study also suggested the possible ways of how to avoid the hazardous contaminations.

• 식품산업과 영양
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• 제20권1호
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• pp.11-14
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• 2015

• 한국식품위생안전성학회지
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• 제8권4호
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• pp.251-254
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• 1993

Extraction and Clean-up procedures coupled with quantitation by high performance liquid chromatography(HPLC) was evaluated for the detection of 4 aflatoxins, B1, B2, G1 and G2, in peanut butter. The Sep-pak clean-up method showed poorer separation and repeatability than did the modified DeVries' and an immunoaffinity column clean-up methods. No significant difference of detected aflatoxins between the affinity column clean-up and modified DeVries' method. The coefficients of variation for the 4 aflatoxins were ranging from 6.3∼32.3 by the modified DeVries' method and 5.3∼9.8 by the affinity column clean-up.

• 한국실내디자인학회논문집
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• 제20권5호
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• pp.178-187
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• 2011

This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1999년도 추계학술세미나 및 학술발표회 - 식품의 위생관리와 안전성평가에 대한 최근 연구동향
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• pp.29-70
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• 1999

Current food sanitation systems for meat and livestock in Australia ar underpinned by HACCP-based quality assurance. HACCP-based quality assurance programs have been implemented by all australian red meat industry sectors, from 'farm-to-fork'. These quality assurance programs are (along with other quality and food safety considerations) the collection of a series of sanitation steps and strategies that aim to ensure that only healthy, clean livestock are presented for slaughter; those healthy, clean animals enter a clean processing plant; contact of carcase surfaces with potential sources of contamination is avoided; carcase surfaces are decontaminated before chilling; and subsequent growth of potential contaminants is avoided. Prospects for food sanitation systems for meat and livestock in Australia lie largely in enhancing current and applying new sanitation strategies and procedures within our HACCP-based quality assurance framework. Prospects include increased focus on actual (Versus perceived) risks; on-farm/feedlot pathogen elimination; increased implementation of existing (or new) decontamination technologies; and an improved cold chain.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• 공기청정기술
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• 제23권3호
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• pp.1-9
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• 2010

This study proposed the optimum design values for the biological clean room system observing the regulations of Hazard Analysis Critical Control Point (HACCP). Even though the standard for industrial clean room system has been well established, the basis for biological food clean room system is the first stage. In order to prevent the contaminations in advance for food storages, processes, and distributions, the criterion of Hazard Analysis Critical Control Point is positively required. This study also suggested the possible ways of how to avoid the hazardous contaminations.

• 한국식품저장유통학회지
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• 제23권4호
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• pp.522-529
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• 2016

클린라이스의 제조방식에 따른 품질 특성을 제시 및 비교하기 위하여 건식, 반건식, 가수정미방식으로 각각 제조하여 품질 특성에 대해 연구하였다. 건식 제조방식에서 도정도를 변화시키며 백도에 따른 CBB index, 탁도, 건고물량의 변화를 고찰하였다. 건식 방식에서 백도가 증가할수록 호분층이 완전히 제거되어 CBB index와 탁도는 감소하였고 우수한 클린라이스 품질을 나타내었으나, 높은 백도는 과도한 중량 감소로 수율이 낮아지게 되므로 백도 42 이하로 도정할 필요가 있다. 건식, 반건식, 가수정미방식의 품질을 비교하기 위해 건식, 반건식에서는 백도 39, 40, 41, 42 수준으로 가공하였고, 가수정미방식은 건식에서 제조된 시료를 사용하여 수세 및 건조하였으며, 백도에 따른 품질 특성을 측정하였다. 도정이 진행될수록 곡물온도가 상승하고, 강도가 저하하여 싸라기 발생량이 증가하는데, 도정, 수세와 건조의 여러 과정을 거치는 가수정미방식이 싸라기 발생량이 가장 높게 나타났으며, 반건식이 가장 낮게 나타났다. 국내 탁도 품질기준안 16.0 NTU를 클린라이스의 기준으로 하였으며, 건식과 반건식에서는 백도 42에서 만족하였으며, 가수정미방식에서는 39~42 범위의 모든 백도에서 만족하였다. 백도 16.0 NTU를 만족하는 각 제조방식의 백도에서 완전미수율을 비교하였을 때, 백도 40의 가수정미방식에서 완전미수율은 백도 42의 건식 방식보다 1.4% 높게 나타났으며, 백도 39의 가수정미방식에서 완전미수율은 백도 42의 건식 방식보다 3.0% 높게 나타났다. 그러나 가수정미방식은 저장성이 떨어지기 때문에 높은 저장성이 요구될 경우 반건식 방식이 유리하며, 백도 39~42에서 건식보다 평균 2.2% 높은 완전미수율을 나타냈다.