• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.3
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• pp.252-258
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• 2013

The quality and quantity of food organisms in fish seed production are important. The marine microalgae Nannochloropsis oculata are used as initial food organisms in the field. We investigated the effects of salinity (0, 10, 20, 30, 40 and 50 psu) on the lipid and fatty acid composition of N. oculata. Cultivation of N. oculata at varying salinities showed the highest growth rate at 20 psu. Total lipid content ranged from 17.26 to 18.63% at salinities from 0 to 50 psu). The nonpolar lipid content increased markedly at 30 psu and was highest at 15.55%. The polar lipid content was lowest at 30 psu, by 84.45%. It was also found that the omega-3 and EPA contents were inversely proportional to salt concentration. For the polar and nonpolar lipid compositions, there was no significant effect of salinity. Omega-3 polyunsaturated fatty acid content especially the content of EPA in the seawater larvae is the essential fatty acid in this food organism. It is thus advantageous to culture N. oculata at 20 psu.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.590-596
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• 2010

Meat and meat products are a potential source of food-borne pathogens, including Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, and Bacillus cereus. A sensitive and specific PCR assay for the detection of these pathogens in meat and meat products was developed in this study, as part of a broader effort to reduce the potential health hazards posed by these pathogens. Initially, PCR conditions were standardized with purified DNA. Under standard conditions, the detection level for PCR was as low as 10 pg of purified bacterial DNA. After overnight growth of bacteria in a broth medium, as few as $10^2$ CFU of bacteria were detected by PCR assay. The primers employed in the PCR assay were found to be highly specific for individual organisms, and evidenced no cross-reactivity with heterologous organisms. Additionally, the multiplex PCR assays also amplified some target genes from the four pathogens, and multiplex amplification was obtained from as little as 10 pg of DNA, thus illustrating the excellent specificity and high sensitivity of the assay. In conclusion, this PCR-based technique provides a sensitive and specific method for the detection of S. aureus, Salmonella spp., E. coli O157:H7, and B. cereus in meat and meat products.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.03a
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• pp.35-49
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• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• Food Science and Industry
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• v.51 no.2
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• pp.157-164
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• 2018

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

• Food Science and Industry
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• v.52 no.2
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• pp.171-187
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• 2019

Novel food materials can be produced based on biotechnology such as genetic recombination, microbial fermentation, and enzymatic engineering by utilizing living organisms such as animal, plant, and microorganism or by applying the enzymes isolated from them. Especially, exploration and development of novel prebiotics and probiotics attracted great attention worldwide in the food industry, of which the research and industrial trends in food biotechnology field are promoting the production of next generation sweeteners and proliferation of beneficial bacteria in gastrointestinal tract. Development and commercialization of novel food materials by domestic bioprocessing technology have been sluggish due to the GMO/LMO food safety issues. Meanwhile, the US and EU do not perceive badly about gene manipulation technology, and the research is most active in the fields of crops and GMMs, respectively. Genetic scissors, which are considered as next generation technology, are notable since foreign genes do not remain in final products.

• Sleep Medicine and Psychophysiology
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• v.5 no.1
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• pp.34-44
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• 1998

Living organisms are influenced by many external rhythms and they have adapted their physiology to periodically changing conditions. These adaptive strategies are controlled by endogenous innate programs of behavior and physiology which are determined by external signals ("Zeitgeber"). There are many biological rhythms, each with its own characteristic functional adaptation. Among them, the presence of endogenous time control of feeding and drinking becomes obvious. There are increasing evidences that the control of food intake, food selection, and drinking are regulated by the endogenous rhythms including a circadian rhythm. However, there have been many restrictions in understanding the endogenous control of food intake itself and its mechanism. To broaden our know ledges of the endogenous time control of feeding and drinking, the author reviwed the characteristics of the endogenous timing for food intake, the influence of circadian pacemakers and food-entrainable oscillators, the interaction between the circadian control and the external and internal conditions in the control of food intake, the conseqences of feeding, the circadian control of food selection, and the biological cycles in energy balance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.95-104
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• 1997

Stomach contents of 518 specimens of the yellow goosefish, Lophius litulon caught by the off-shore stownet in the southern waters of Korea were examined by means of the calculation of the frequency of occurrence number and weight percentages, and index of relative importance (IRI) in each prey organisms. Prey organisms of the yellow goosefish consist of fishes, crustaceans, cephalopods. Fishes were dominant prey group, and occupied $98.8\%$ in IRI of prey organisms. Four species of fish, Pseudosciaena manchurica Collichthys niveatus, Engraulis japonica, Trichiurus lepturus were dominant as to the IRI and occupied $87.2\%$ of the total IRI. P. manchurica was a dominant prey organism in predator's stomach through the year, and the other dominant prey organisms occurred intermittently with seasonal progress. P. manchurica was a dominant prey organism to all fish size, too. C. niveatus and E. japonica decreased in importance in the diet as the fish size increased concomitant with an increase in importance of T. lepturus. Mean species number and mean individual number of prey organisms increased with the fish size.

• Journal of Environmental Health Sciences
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• v.41 no.2
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• pp.82-89
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• 2015

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

• Journal of the Korean Society of Marine Environment & Safety
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• v.26 no.5
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• pp.493-505
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• 2020

Food web structures in the lower trophic levels of the seas around the Korean peninsula were investigated in August 2019 using stable isotopes. There were variable ratios of the carbon (-26.18 ~ -20.61 ‰) and nitrogen stable (5.36 ~ 15.20 ‰) isotopes in the particulate organic matter (POM). Most of the organisms ingested micro-POM as a major food source, but this varied spatially. The chaetognaths (3.40 ± 0.61) occupied the highest trophic level. The isotope mixing model showed that the proportions (13 ~ 51 %) of some organisms (i.e., copepods and euphausiids) reflected the relative contributions as major food sources for chaetognaths at each site.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.