• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.258-264
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• 2009

The principal objective of this study was to estimate the measurement uncertainty associated with determination of deoxynivalenol (DON), a mycotoxin generated by Fusarium strain, in food. In service of this goal, wheat as a food matrix was analyzed via high performance liquid chromatography-ultraviolet (HPLC-UV) detection using an immunoaffinity column for clean-up. The uncertainty sources in the measurement process were identified by sample weight, final volume, and sample concentration in extraction volume with components including standard stock solution, working standard solution, 5 standard solutions, calibration curve, matrix, and instrument. The expanded uncertainty for DON at a concentration of 300 ${\mu}g/kg$ was estimated as 71.62 ${\mu}g/kg$ using a coverage factor of two, which provides a confidence level of approximately 95%. The most influential component in the uncertainty sources was the recovery of the wheat matrix, followed by the calibration curve. These results indicate that all efforts may be directed toward reducing the uncertainties of the recovery of the wheat matrix and the calibration curve to obtain a reliable HPLC-UV method for DON analysis in wheat.

• Journal of Families and Better Life
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• v.20 no.2
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• pp.215-225
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• 2002

This research is intended to understand the housework performance of husbands that live away from their family and the human resources that may have effects while they do the housework. The research has been done by the interviews with twelve selected males who are married and live away from their family The results are as follows: First, the amount of time that the interviewees spend on the housework is less than thirty minutes a day. As for the clothing life area, they seem to depend on washers, cleaners and their wives for their laundry, except for six interviewees that wash their socks by hands. As for their food life area, they either have quick breakfast or do not have breakfast, and they go to a restaurant more than twice a day. Therefore, they tend to depend on services, and they only make the bed and clean the house. Second, affective components and cognitive components are the factors that make their housework difficult while physical components do not have any great effect. These two components have a great deal of effect on the interviewees'clothing related housework and food related housework.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.43-50
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• 2003

A liquid chromatographic method, using matrix solid-phase dispersion (MSPD) is developed for the extraction of residual furazolidone in chicken eggs. Blank or fortified egg samples (0.5 g) were blended with Octadecylsilyl (Bulk $C_{18}$, 40${\mu}{\textrm}{m}$, 18%. load, endcapped. 2 g) derivatized silica. After homogenization, $C_{18}$/egg and Na$_2$S $O_4$matrix were transferred to a column made of 10 ml glass syringe and filter paper and compressed 4.0∼4.5 ml volume. The column was washed with 8 ml of hexane and dried under $N_2$ gas. Furazolidone was eluted with acetonitrile (8 ml) under gravity. The eluate containing furazolidone was free from interfering compounds when analyzed by HPLC with UV detection (365 nm, photodiode array). Calibration curves were linear (r = 0.99985) and inter- (1.47%) and intra-assay (5.29%) variabilities for the concentration range examined (7.8∼497 ng/g of eggs, 20 ${mu}ell$ injection volume) were indicative of an acceptable methodology for the analysis of furazolidone. Average recovery of furazolidone added to egg was 96.2%. The limit of detection for the proposed method was 1 ng/g for furazolidone. The method using MSPD is proposed as an alternative assay to the classical method which involves the use of large volumes of a harmful solvent and requires a long tedious separation and clean-up processes prior to its determination.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.412-418
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• 1998

It was perfomed to investigate for Yersinia species from 2,841 spring waters in Seoul, from 1994 to 1998. Of them, Yersinia spp. were isolated 86 isolated (3.3%). Of 86, sixty two isolates(71.1%) were Yesinia enterocolitica, followed by Y. aldovae (11 strains), Y. pseudotuberculosis (5 strains), Y. frederiksenii (3 strains), unclassified Yersinia spp. (5 strains). Yersinia spp. were highest isolated from Nowon-Gu (22 samples asd Bukhan Mountain Park isolated(18 samples). We tested 1.186 samples for SPC and colifrom from 1996 to 1998. of these tests, the positive rate of coliform was 23.6%, SPC, 9.1%, and either coliform of SPC positive 27.1%. The positive rates of coliform and SPC were decreased 26.7%, 12.7% in 1996, 25.8%, 6.3% in 1997 and 18.1%, 7.6% in 1998 , rerspectively. Of Y. enterocolitica, 78% was resistant to ampicillin and carbenicillin. In the case of Y. aldovae, only 3 of 11 isolated were resistant to carbenicillin. Y. pseudotuberculosis were resistant to colistin. Also Y. frederiksenii to carbenicillin. There were many spring waters of Y. enterocolitical isolated from Nowon-Gu and Buk-han Mountain Park. So, it needs to clean the environment of those regions.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.595-601
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• 2000

The seven trace metals contents of agricultural products in Kwang-ju were investigated to provide the basic data for its residual limits. Ten kinds of agricultural products (onion, welsh onion, garlic, lettuce, cabbage, pepper, spinach, radish, pear, peach) collected within from Kwang-ju in 1999 were analyzed by Mercury Analyzer for mercury. Inductively Coupled Plasma spectrometer and Atomic Absorption spectrophotometer equipped with Vapor Generation Accessory for Cu, Cd, Mn, Pb, Zn and As. Hg contents were not detected in all samples and As content were detected N.D. ∼0.005 ppm. Cd and Pb contents were detected N.D ∼0.088 ppm and N.D.∼0.096 ppm, respectively, Cu, Mn and Zn contents were 0.109∼1.072 ppm. 0.829∼6.195 ppd and 0.731∼6.176 ppm, respectively. The trace metal concentrations of the agricultural products in Kwang-ju called clean area were within the background level which growth is facilitated.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.178-195
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• 2008

This examination was conducted as follows; 189 copies were coated in total, and demonstratively analyzed by SPSS WIN 15.0 program. The methods used in data for this analysis are as follows; Sensitivity, Reliability, Frequency, Internal consistency, One way ANOVA(Scheffe's examination) Analysis, T-test, etc. The findings of this study are as follows; firstly, it was revealed that respondents who were regular customers of Italian restaurants regarded convenient transportation, property of space, property of pastoral, visibility, and accessibility as importance. This means that Italian restaurant marketers should consider some of factors of location for business with a good view, good parking lot, location at main street, smooth flow of traffic, luxury, atmosphere of freedom, clean area around restaurants, elegant interior of the building, comfortable, luxurious, and deluxe atmosphere, and so on. Secondly, it was revealed that respondents who were regular customers of buffet restaurant either considered the same factors as the Italian restaurants above or regarded those factors less important. This suggests that restaurants should be located on main streets, on trunk roads, and in large-scale residential districts of apartment complex. Thirdly, it was revealed that respondents who were regular customers of traditional restaurants did not consider the locational factors above. This shows that traditional restaurants should be located in nearby customers' houses or their working places, and that marketers should consider focusing on their restaurants' homelike atmosphere, cleanliness, food flavors, and so on.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.18-22
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• 2007

The objective of this study was to develop and assess the performance of an aseptic system for liquid milk contained in plastic bottles, from a small-scale production standpoint. Commercial sterility tests conducted on the bottled milk were utilized in our assessments of the system, via the identification and monitoring of the principal points of the process. Four 150 L batches of milk with pH values of approximately 6.7 were heat-processed at between 137 and $143^{\circ}C$ for 10 see in a plate heat exchanger, and then aseptically transferred to 500 mL high-density polyethylene (HOPE) bottles, in an ISO class 7 clean room. The aseptic condition of the bottles was achieved via 10 see of rinsing with a mixture containing 0.5% peracetic acid and 0.8% hydrogen peroxide at $30^{\circ}C$, followed by another rinse with sterile water. Of the 4 batches processed, 2 were determined to exhibit commercial sterility, on the basis of the physical-chemical and microbiological criteria adopted. It was concluded that some adjustment of the processing line was required in order to achieve full commercial sterility for all processes. The aseptic system developed and assessed in this study was demonstrated to have great potential for the processing and transferring of milk into plastic bottles, from a small-scale production standpoint.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.171-176
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• 1986

ABSTRACT-In order to detect the aflatoxins in home-made Takju and peanut butter, the samples were collected in Chungbuk region and cleaned up Sep-pak silica cartridge. Aflatoxins were detected by thin layer chromatographic and high performance liquid chromatographic behavior. Determination was carried out by thin layer densitometer. The results were as follows; 1. Aflatoxin B, was detected in 78% of the home-made Takju, and the highest concentration was 1.2 ppb and average 0.36 ppb. 2. Aflatoxins were not detected in any peanut butter smaples. 3. Clean-up method by Sep-pak silica cartridge was more efficient and economical than column chromatography of AOAC method.method.

• Journal of Apiculture
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• v.32 no.4
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• pp.391-394
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• 2017

Propolis is made by bees collecting protective material or essence of plants and mixing with saliva and enzymes produced by the salivary glands. It is used to repair the inside of the honeycomb, keep it sterile, and adjust the temperature and humidity. Propolis is a natural antibiotic substance that it is used to make a clean room by coating the cell before the queen bee lay eggs, and preventing the bacteria from invading by using with wax when sealing the nursery room. Propolis extract is a health functional food with antioxidant and oral antimicrobial effects. In order to use propolis in food, its active ingredients are extracted with ethanol. Water-soluble propolis was prepared by mixing and stirring honey and ethanol extracted propolis (EEP) solution. When 1kg of honey and 100ml of ethanol extracted propolis solution were mixed and stirred, the total flavonoid content of water-soluble propolis was $6.6{\pm}1.1mg/10g$, and the free radical scavenging effects of water-soluble propolis were 54 to 74%.