• Title/Summary/Keyword: Clean food

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HACCP Model Development for Chicken Dishes Served by Elementary School Lunch Program in Seoul Area

  • Cho, Kyung-Dong;Lee, Bog-Hieu
    • Proceedings of the Korean Society of Food and Cookery Science Conference
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    • 2003.05a
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    • pp.103-103
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    • 2003
  • The study was conducted to establish the HACCP model for chicken dishes (deep-fried sirloin chicken, chicken and potato in red pepper paste, smothered chicken) sewed in 3 different elementary school lunch program during 2002. the hygienic conditions of the food facilities and environment were at the lowest limit of normal grade. Workers' practices should be improved: sanitary handling and proper holding of foods and utensils. Kitchen layout should be remodeled for separation of soiled and clean work areas. pH values of all items were over 6.0 which required careful attention. (omitted)

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Physical Approach of the FIR Heater Design for Food Waste Fermentation (음식물 쓰레기 발효기 제작을 위한 원적외선 가열장치 설계의 물리학적 접근)

  • 한두희
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.3 no.2
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    • pp.131-135
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    • 2002
  • The reclamation of food waste is brought by law in order to clean the underground water. Thus the food waste feed back system should be prepared. The electric heater and mixing tool for FIR radiation were developed in order to control the food waste fermentation. Also we suggest the optimum temperature 19$0^{\circ}C$, black enamel ware for food waste control.

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Measuring Service Quality Perception of University Faculty Members & Staffs Towards Faculty Foodservice Based on Lifestyle Segmentation (대학 교직원의 라이프스타일에 따른 세분시장별 대학 교직원 급식소 서비스 품질 인식 분석)

  • 박문경;양일선;김동훈;신서영;이해영
    • Korean Journal of Community Nutrition
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    • v.8 no.4
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    • pp.556-565
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    • 2003
  • Market segmentation helps providers to find better marketing opportunities and allows foodservice managers to develop the right product for each target market. Therefore, this study, taking university faculty and staff as subject, is intended to diagnose the relative value of service quality attribute, on the basis service quality scenario of faculty foodservice; to suggest price for improving customer loyalty in market segments. A questionnaire was developed ar d mailed to 600 Yonsei university faculty and staffs. A total of 385 questionnaires were usable; resulting in a 58.7% of faculty and a 69.7% of staff response rate, respectively. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive Analysis, ANOVA, principal factor analysis, cluster analysis, reliability test and discriminant analysis. The results of the study are as below. Eighteen questions were selected for measuring respondents' lifestyle by AIO method and the seven lifestyle factors derived from factor analysis and aggregated distinct 4 clusters. Service quality attributes of the scenario were determined with 'food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation'. 'Food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation', in decreasing order, were identified as improving customer loyalty. However, most faculty and staffs were satisfied with the present meal price. The result of this study indicates that the relative value of service quality was differed significantly among the various market segments. 'Food quality', 'menu variety', and 'atmosphere' were determined as major service quality attributes. Thus, customer loyalty could be increased by improving food taste and quality, atmosphere, and service delivery. (Korean J Community Nutrition 8(4) : 556 ∼565, 2003)

Assessment of Both Standard and Isolated Vibrio parahaemolyticus on Efficacy of Commercial Sanitizers and Disinfectants (Vibrio parahaemolyticus 표준 및 식품분리 균주에 대한 살균소독제 유효성분별 감수성 평가)

  • Kim, Il-Jin;Kim, Yong-Su;Kim, Hyung-Il;Choi, Hyun-Chul;Jeon, Dea-Hoon;Lee, Young-Ja;Ha, Sang-Do
    • Journal of Food Hygiene and Safety
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    • v.22 no.2
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    • pp.127-131
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    • 2007
  • This study evaluated the bactericidal effect of 10 sanitizers and disinfectants such as ethanol (75 and 95%), iodine (15 and 25 ppm), chlorine (100 and 200 ppm), quaternary ammonium, acid, hydrogen peroxide, and peroxide acetic acid against V. parahaemolyticus. Ten strains of V. parahaemolyticus isolated from Korean foods and 4 strains of standard V. parahaemolyticus were compared for efficacies of various sanitizers and disinfectants by EN 1276 method based on quantitative suspension test. Ethanol (75 and 95%), 25 ppm of iodine, 100 ppm of quaternary ammonium, 145 ppm of hydrogen peroxide and acid showed more than $5log_{10}CFU/mL$ reduction in both clean and dirty conditions. Tests result of chlorine (100 ppm) showed more than $5log_{10}CFU/mL$ reduction in clean condition. Iodine (15 ppm) showed more than $5log_{10}CFU/mL$ reduction except 4 isolated and 1 standard V. parahaemolyticus in clean condition. iodine (15 ppm) also showed under $5log_{10}CFU/mL$ reduction $(0.93{\sim}3.73log_{10}CFU/mL)$ in dirty condition. Eleven hundred ppm of hydrogen peroxide was evaluated as weak sanitizer and disinfectant due to their $0.99{\sim}4.79log_{10}CFU/mL$ reduction on both clean and dirty conditions. Consequently, ethanol, iodine (25 ppm), chlorine (200 ppm), quaternary ammonium, acid and peroxide acetic acid were thought to be effective sanitizer and disinfectant against V. parahaemolyticus.

Evaluation of Food Behavior of Secondary School Students in Seoul and Kyunggi Area (서울.경기 일부 중등학생의 식사 행동 및 구내식당 , 매점 이용에 관한 조사)

  • Lee, Won-Myo;Kim, Ol-Sang;Lee, Yeong-Nam
    • Journal of the Korean Dietetic Association
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    • v.5 no.1
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    • pp.85-98
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    • 1999
  • The purpose of this study was to find the proper methods of school food service conducted from June 20th July 30th in 1996. The subjects of this study were 587 parents of students, 794 students and 359 school teachers at 508 middle and high schools in Seoul and Kyunggi area. And the result was as follow. A total of 48.3% of respondent answered they had breakfast regularly. The reasons why they had breakfast, were habits(34.4%) followed by hunger(28.2%), health(19.9%), parent's persuasion(17.5%). They reasons why they didn't have breakfast are, lacks of time(68.8%) followed by absence of appetite(20.5%), diet(4.5%). About the question the problem of eating habits the most of parents of students, chose an unbalanced diet(25.9%), followed by overeating of snacks(21.7%), voracious eating(18.0%), not eating meals(17.5%), eating little(10%) and overeating(6.8%). At the research of an unbalanced diet, the 63.3% of respondents said they eat evenly while the 36.7% said they had an unbalanced diet. From the research of correlativity between food service at elementary schools and eating habits, we knew that the experience of school food service had an effect on an unbalanced diet. And the students living in Seoul complained more than in Kyunggi. The question about the quality of food, 69.0% of respondents said they were not so bad. While 21.2% said not delicious at all just 9.8% of students said they were very satisfied with the taste. Interestingly, more middle school students both in Kyunggi and Seoul answered the food was delicious than high school students. About the question of the price, 49.5% of students thought appropriate(49.5%) while 44.3% said it was too high. Just 5.9% students answered cheap(5.9%). And students living in Kyunggi thought the price was high than students in Seoul. 62.9% of respondents think their refectories were clean while 22.8% think not clean. And 14.3% answered said dirty. Snack bars at school were managed by the contract with trusters(63.2%), while by the school itself(32.6%).

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Efficacy of Sanitizers Due to the Changes of Contact Time and Temperature (사용시간 및 온도조건 변화에 따른 살균소독제의 유효성)

  • Kim, Hyung-Il;Park, Sung-Kwan;Kwak, In-Shin;Sung, Jun-Hyun;Lim, Ho-Soo;Kim, Hoo-Jung;Kim, So-Hee
    • Journal of Food Hygiene and Safety
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    • v.25 no.4
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    • pp.325-332
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    • 2010
  • The bactericidal efficacy of three common sanitizers (100 or 200 ppm of sodium hypochlorite, 100 or 200 ppm of n-alkyl($C_{12}-C_{18}$)benzyldimethyl ehloride, and 50 or 100 ppm of peroxyacetie acid) against Escherichia coli ATCC 10536 and Staphylococcus aureus ATCC 6538 was studied using the suspension test method at various exposure temperatures (4~$40^{\circ}C$) and times(1~60min) under both dirty and clean conditions, respectively. During the suspension tests, sodium hypochlorite (200 ppm) showed higher bactericidal activity than the other sanitizers under clean conditions, with 5 log reductions against E. coli as well as S. aureus in the first 1 min of treatments at $4^{\circ}C$, However, the efficacy of sodium hypochlorite decreased markedly under dirty conditions due to its susceptibility to interfering substances. The efficacy of the n-alkyl($C_{12}-C_{18}$)benzyldimethyl chloride increased considerable as the exposure temperature and time increased. The bactericidal efficacy of the n-alkyl($C_{12}-C_{18}$)benzyldimethyl chloride might be less effective on low temperature, however, the longer time the sanitizer is in contact, the more effective the sanitization effect. Treatment with peroxyacetic acid (100 ppm) showed at least 5 log reduction against E. coli and S. aureus for 5 min at $4^{\circ}C$ under both clean and dirty conditions. The efficacy of the peroxyacetic acid was not much altered by interfering substances and aflected by changes in temperature or time.

Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials (생식원료 야채의 전처리공정에서 Hypochlorous Acid의 미생물 제어 효과)

  • Koh, So-Mi;Kim, Jeong-Mok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.4
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    • pp.637-642
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    • 2010
  • Pre-treatment steps of fresh produce as Saengshik raw materials are followed by initial clean-up, dipping, primary washing, and cutting. Hypochlorous acid solution was applied in the dipping step to reduce natural microflora. Also, procedures were changed by cutting, dipping and then primary washing, and the efficacy of hypochlorus acid was evaluated. Potatoes, carrots, kales, and angelicas were submerged in water or 100 ppm of hypochlorous acid for 5 min. After initial clean-up, the aerobic plate counts of potatoes, carrots, kales and angelicas were 4.7, 5.3, 5.6, and 5.7 log CFU/g, respectively. When samples were submerged into water, it only reduced the population of natural microflora by 0.2 to 1.1 log CFU/g, whereas when treated with hypochlorous acid, it reduced the population by 0.5 to 2.8 log CFU/g. Reductions of natural microflora in green leafy vegetables were more highly achieved than bulbs such as potatoes and carrots. However, the numbers of natural microflora were increased after cutting step. To control the cross contamination at the cutting process, the process was changed as follows: initial clean-up, cutting, dipping in hypochlorous acid, and then primary washing. It showed effective reduction of the population by 2.3 to 3.2 log CFU/g. Hypochlorous acid solution could be useful as a sanitizer for surface washing of fresh vegetables.

Determination of Histamine in a Pharmaceutical Preparation after Clean-Up by Solid- Phase Extraction

  • Kim, Chang-Soo;Kim, Naml-Lee;Jeong, Min-Gyo;Hong, Seung-Hwa;Moon, Dong-Cheul
    • Proceedings of the PSK Conference
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    • 2002.10a
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    • pp.397.1-397.1
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    • 2002
  • A human immune globulin preparation (histobulin\ulcorner) are made to bind a small amount of histamine (0.15 $\mu$g) to the protein (12 mg) to increase the resistance of histamine susceptibility in the treatment of allergic diseases. Strict control of histamine content of the drug are required since intake of histamine might result in hypo- or hypertension. headache. or anaphylactic shock syndromes. HPLC analytical method with pre-column fluorescent derivatizalion after clean-up by solid-phase extraction (SPE) was developed. (omitted)

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Investigation of Domoic acid in Shellfish Collected from Korean Fish Retail Outlets

  • Choi, Kyu-Duck;Lee, Jong-Soo;Lee, Jong-Ok;Oh, Keum-Soon;Shin, Il-Shik
    • Food Science and Biotechnology
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    • v.18 no.4
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    • pp.842-848
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    • 2009
  • The purpose of this study was to determine the extent of domoic acid (DA) a potent neurotoxin, responsible for the syndrome amnesic shellfish poisoning (ASP) contamination of various species of bivalve shellfish purchased from fish market in Korea and the implications for food safety. Liquid chromatography (LC) methods were applied to quantify DA in shellfish after sample clean-up using solid-phase extraction (SPE) with strong anion exchange (SAX) cartridges. Toxin detection was achieved using photodiode array ultraviolet (LC-UV) and electrospray ionization-mass (LC-ESI-MS). DA was identified in 4 bivalve shellfishes of 872 shellfishes collected from March, 2006 to October, 2007 in Korea. DA amount of 3 surf clams (Mactra veneriformis) collected at Seoul, Daejeon, and Daegu were 4.13, 1.99, and 1.94 mg/kg, respectively. DA amount of 1 pink butterfly shell (Peronidia venulosa) collected at Seoul was 3.02 mg DA/kg. The amounts of DA that were present in 4 bivalve shellfishes were within EU guideline limits for sale of shellfish (20 mg DA/kg).

A Survey on Consciousness of Middle and High School Students Using Fast Food Restaurants in Kwangju (패스트푸드점을 이용하는 광주 지역 중.고등학생의 의식에 관한 조사)

  • 김경애;조수한
    • Journal of the East Asian Society of Dietary Life
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    • v.4 no.2
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    • pp.27-37
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    • 1994
  • A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.