• Journal of agricultural medicine and community health
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• v.1 no.1
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• pp.10-21
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• 1976

The traditional application of night soil to vegetable gardens and rice paddies results in a most wide spread condition of parasitism, with a variety of helminths found in Korea. In addition to the above fact, the peculiar habit of the consumption of raw vegetables, fish, crustaceans and mammals provides a means of infestations of helminths. During the last sixty years numerous reports were found on the prevalence of helminths amongst the Korean population in different parts of the country, and it was generally recognized that ascariasis, hookworm disease, filariasis, clonorchiasis and paragonimiasis constitute the important helminthic disease in Korea. In practical measures of parasite control activities the main measures are summarized as mass-treatment, night-soil disposal and transmission control. Among the three, the mass-treatment has been commonly applied, however, no reduction of transmission has been obtained by treatment of a population. Therefore, the ultimate eradication of parasites will depend upon the application of comprehensive environmental sanitation measures. The basic environmental measures will be concerned with (a) the safe disposal of human excreta, (b) the provision of adequate and safe water supplies in such a way as to promote a higher standard of personal hygiene in the population, and (c) the prevention of food contamination by faecal material. Additional environmental measures will deal with the improvement of housing and housing hygiene and with general community development. Community development means social and cultural as well as economic development. The control measures on the parasitic endemic diseases, such as clonorchiasis and paragonimiasis are the good examples for community health development in Korea. The control of Clonorchis and Paragonimus infections are theoretically very simple, as the infection can only invade the human body by way of encysted metacercaria which are taken into the body when eating passive intermediate hosts(fishes, crabs and crayfishes). Although prophylactic measures in the case of the infections deal with above merely consist the fishes in cooking or submerging in hot water before eating them, it is exceedingly difficult to carry out such simple measures in face of century old traditions, to which the relatively primitive population clings with great tenacity. There is no one universally applicable method of control. The choice of methods must be dictated by the nature of the environment. the habit and custom of the people. the pattern of transmission and the resources of the country. There must exist a well organized public health infrastructure. Since a control programme is of necessity on a longterm basis and continuity in its implementation is essential. An investigation should be made on the prevalence of the diseases and its relationships to irrigation engineering, freshwater ecology, agricultural methods, hydro-electric schemes, and the development of communities in affected areas. In conclusion, however. the control of clonorchiasis and paragonimiasis in Korea is not an impossible task. A combination of efforts with major emphasis on health education and mass chemotherapy coupled with governmental aid in enforcing legislative public health measures could reduce the diseases. Health education in particular attempts following four things: (a) It supplies a person with enough general knowledge about a disease to make the preventive measures. (b) It makes a person feel sufficiently about the importance of his own health to make him alter his behavior and adopt these preventive measure. (c) It makes him concerned for the health others. (d) It tries to make him feel so strongly about the first three that be supports and even initiates preventive action by the community. Educational efforts should be directed primarily toward school children because it is during the early years that most persons become infected, and also because children are less entrenched in their food habits so that, the educational process should be involved at various levels in successive changes of knowledge, attitude, beha viour, habit and custom of their lives. The most parasitic endemic diseases are related to community diseases. In caring for a sick community. the first stage is to gather epidemiological data, the next is to make inferences from it-to make the community diagnosis. The third is to prescribe community treatment or community health action part of a community health action programme. The community health action is the sum of the steps decided upon to remedy the critical features revealed by the community diagnosis. Action takes various forms; health education is the most important.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.57-63
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• 2009

In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

• Journal of Life Science
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• v.23 no.2
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• pp.213-221
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• 2013

Bibimbab (mixed rice) is a traditional Korean one-dish meal. This study was carried out to investigate the anti-inflammatory and antioxidative effects of raw and seasoned ingredients used in Bibimbab (Cucurbita moschata P., Platycodon grandiflorum A., Vigna radiata L., Porphyra yezonensis udea, Allium ampeloprasum L., Pterdium aguilinum, Raphanus sativus). Human mast cells (HMC-1) were pretreated with 70% ethanol extracts of Bibimbab and further cultured for an appropriate time after the addition of phorbol 12-myristate 13-acetate (PMA) and calcium ionophore A23187. Cell viability was determined by an MTT assay. None of the ingredients showed cytotoxic effects at a concentration of 1.0 ${\mu}g/ml$. Anti-inflammatory effects were analyzed at 0.01, 0.1, and 1.0 mg/ml concentrations of the raw, seasoned ingredients of PMA. A23187 stimulated HMC-1. Among the various ingredients, seasoned A. ampeloprasum L. extract showed the highest inhibition of TNF-${\alpha}$ and IL-6 secretion (90% and 93%, respectively) at a concentration of 1.0 mg/ml. The R. sativus extract showed the highest inhibition (85%) of IL-8 secretion. DPPH analysis of the antioxidation properties of the ingredients showed that raw and seasoned A. ampeloprasum extracts exhibited the highest DPPH free radical scavenging activity (67.50 and 73.65%, respectively). These results suggest that seasoned ingredients used in Bibimbab have lower anti-inflammatory effects in relation to TNF-${\alpha}$ and IL-6 secretion than raw ingredients in PMA- and A23187-treated HMC-1. In addition, the seasoned ingredients showed a tendency to increase antioxidative activity. Therefore, the ingredients used in Bibimbab have potential as anti-inflammatory and antioxidation agents.

• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.