• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.26-30
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• 2008

Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• Research in Community and Public Health Nursing
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• v.9 no.1
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• pp.40-63
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• 1998

A long life is the desire of many people. The purpose of this study was to describe long life factors for people aged one hundred and above on Chju island. The research was conducted using a phenomenological method to add understanding to this subject. The field work for this study was done from July, 1997 to February, 1998 on Cheju island. The sample consisted of 10 persons of one hundred or above and 12 families. They were audio-recorded and analyzed using Colaizzi's (1978) method. The results of the present study shows the following: The thoughts of the persons one hundred and above showed ten important concepts; 'dietary regimen', 'mental regimen', 'sleep regimen', 'residence regimen', 'health regimen', 'labor regimen', 'exercise regimen', 'being born', 'filial piety and posterity', 'attachment to life'. Concerning 'Dietary Regimen': Dietary regulation, Preferential food intake, Living on vegetables, Light eating, and concern for longevity in food intake were important. Concerning 'Mental Regimen' : Harmony, Clearheadedness, Mildness, Abstinence, Generosity, Relaxation, Gaiety, Inspiration and Strength were important. Concerning 'Sleep Regimen'; Enough sleeping hours, Sound sleep, Curved sleeping posture, and Comfortable bedding were important. Concerning 'Residence Regimen' ; Clean dwelling, Pleasant surroundings, Thatched house life, Living in the village with good-hearted people, and Regular life were important. Concerning 'Health Regimen'; Temperance of drug, use Proper temperature, Proper humidity, and a Clean body were important. Concerning 'Labor Regimen'; Agricultural labor, Diligence, and Domestic labor were important. Concerning Exercise Regimen': Proper exercise, and Sunbathing were important. Concerning 'Being Born' ; Strong physical constitution, Longevity lineage, and Destiny were important. Concerning 'Filial Piety and Posterity' : Showing respect to a long-lived elder and Reducing anxiety were important. Concerning 'Attachment to Life' ; The desire to live long was important. The following conclusion was made from the above results. Human beings cannot avoid death, but the span of life can be prolonged to the maximum span of human life by wisdom, health care, and proper environmental conditions. As a result, a health regimen must be imposed for longevity such as controling food intake, having positive thoughts, being relaxed, sleeping enough, clean dwelling, taking care of oneself which can improve immunity and resistance to decrease, as well as proper labor and exercise. In addition, when filial piety is served, the desire of longevity and retaining one's youthfulness for a long time can be achieved. These should be done to live long and lead a qualitative life. By the results of this research, the following is suggesed for nursing. To satisfy the basic nursing principle that nursing must be practiced to help people live long, education must be spread to people who are nursed and their family so that they can lead a healthy life. And in nursing elders, nurses must recognize that elders have a strong desire for life, even though they may have negative thoughts about life at times. Therefore nurses have to respect the elders' value of life, and help them improve their self-esteem and self -fulfilment.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.104-107
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• 2007

To investigate the comparative susceptibility of E. coli and S. aureus strains isolated from Korean foods to sanitizer/disinfectants, the bactericidal efficacies of sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both 'clean' and 'dirty' conditions, respectively. The sanitizers/disinfectants achieved over 5-log reduction in viable counts of all strains at the tolerance exemption concentration, except in the case of S. aureus exposure to sodium hypochlorite under dirty condition. There were no significant differences in the susceptibility of antibiotic-resistrant and antibiotic-sensitive isolated strains to the sanitizers/disinfectants (p>0.05).

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.283-296
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• 2009

This study examined food safety management at preschool establishments in Daegu and Gyeongbuk province, to provide data that can be used for food safety improvements. Field assessments of 60 foodservice establishments were executed from July to October, 2007. Statistical analyses of the data were conducted using the SPSS package program (version 14.0 for windows). The results are summarized as follows: 93.3% of the preschool foodservices were self-operated, and 24.1% of the child care centers and 96.7% of the kindergartens had employed dietitians. According to the averaged food safety evaluation scores the kindergartens (80.73) had a significantly higher score than the child care centers (50.37), and the public centers (85.00) had a significantly higher score than the private centers (54.29). While the average score of facilities that employed dietitian (73.58) was significantly higher than that of facilities that did not employ a dietitian (52.65). In addition, the average score of facilities that served meals in a dining room (80.83) was significantly higher than that of facilities that served meals in a classroom (59.33). The highest scoring food safety items included verifying employee health inspection reports (1.87), utilizing non-municipal water and routinely cleaning and well-maintaining the water storage tank (1.85), and disposing small amounts of leftovers in a vat after serving (1.83). In contrast, the lowest scores were for physical separation of clean areas and unclean areas to prevent cross-contamination (0.52), and physical separation between staff and food material entry areas (0.62). In conclusion, the preschool foodservice evaluated in this study required improvements in food safety management, and many of the child care centers were in need of immediate attention. To improve food safety at these establishments, administrators should implement prerequisite food safety programs.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.558-567
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• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.1
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• Journal of the Korean Dietetic Association
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• v.8 no.1
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• pp.19-25
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• 2002

The purposes of this study were to : (1) identify the faculty and staffs' patronage behaviors, (2) evaluate customer perception and complaint on service quality attributes, (3) diagnose customer needs to construct scheme for building a new faculty foodservice. The qualitative method of this research was proceeded by interviewing 20 individuals. Most respondents considered that 'taste', 'atmosphere', 'clean and sanitation', and 'menu variety' were important rather than 'price' in general faculty foodservice. Therefore, 'taste', 'menu variety', 'atmosphere' were the most important service attributes for remodeling present faculty foodservice.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.636-645
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• 2012

The purpose of this study is to investigate factors influencing dietary satisfaction, and their perceived importance and performance, in North Korean refugees according to age. Questionnaires were completed by 220 North Korean refugees and data was analyzed with SPSS software. From our study we determined that fresh food, clean dishes, and proper vegetable oil are of high importance but considered poorly performed. 'Taste' and 'comfort' were factors with low importance but considered well-performed. The IPA technique proved that 8 items including Q4, Q5, Q6, Q7, Q8, Q9, Q11, Q13 were in 'Doing great, keep it up' and no items that got high importance and low performance were in 'Focus here'. North Korean refugees like Korean food more than Chinese, Japanese, and Western food. They specifically want to learn how to cook Korean casseroles, soups, and side dishes(e.g. Myeolchibokkum, Kongjorim). The North Korean refugees who resided in South Korea under a year have difficulties in understanding menus and Western table manners.