• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.30 no.1
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• pp.75-86
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• 2020

Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM_2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM_2.5, TVOCs, CO, and CO₂ were instantaneously high, but the average concentration was low. NO₂ was not detected. Conclusions: The results show that harmful substances such as PM_2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1225-1237
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• 2023

BACKGROUND/OBJECTIVES: Unhealthy dietary behaviors constitute one of risk the factors for chronic and cardiovascular diseases, which are prevalent in middle-aged and older populations. Milk and dairy products are high-quality foods and important sources of calcium. Calcium protects against osteoporosis and cardiovascular disease. Therefore, this study investigated the association of milk and dairy product consumption with cardio-cerebrovascular disease incidence in middle-aged and older Korean adults. SUBJECTS/METHODS: Data were derived from the Ansan-Anseong cohort study, and a total of 8,009 individuals aged 40-69 years were selected and followed up biennially. Cox proportional hazard models were used to examine the association of milk and dairy product consumption with cardio-cerebrovascular disease incidence. RESULTS: During a mean follow-up period of 96.5 person-months, 552 new cases of cardio-cerebrovascular disease were documented. Milk consumers (< 1 serving/day) exhibited a 23% lower risk of cardio-cerebrovascular disease incidence than non-milk consumers (hazard ratio [HR], 0.77; 95% confidence interval [CI], 0.61-0.97; P for trend = 0.842). High yogurt consumption was associated with a 29% lower incidence risk (≥ 0.5 servings/day vs. none: HR, 0.71; 95% CI, 0.53-0.96; P for trend = 0.049), whereas high ice cream consumption was associated with a 70% higher risk of cardio-cerebrovascular disease incidence (≥ 0.5 servings/day vs. none: HR, 1.70; 95% CI, 1.01-2.88; P for trend = 0.070). CONCLUSIONS: This study indicates that less than one serving of milk and high yogurt consumption are associated with a lower cardio-cerebrovascular disease risk in the middle-aged and older populations.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.61-73
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• 2011

The aim of this study was to develop a reliable dietary questionnaire to assess human exposure to food-borne hazards. Eleven food-borne hazards were chosen as a priority control list through a literature review and advisory committees. The 11 food-borne hazards were phthalate, aflatoxin, bisphenol A, polycyclic aromatic hydrocarbons, dioxin, polychlorinated biphenyls, mercury, lead, cadmium, arsenic, and acrylamide. The characteristics, exposure level, and paths of these hazards were reviewed, and questionnaire items were identified to assess human exposure from the literature. A questionnaire was developed for each selected food based on its characteristics. Based on the items in the individual questionnaires, a comprehensive questionnaire, which contained demographic characteristics, job information, socioeconomic factors, health related lifestyles, and dietary behaviors, was developed. A 99-item food frequency questionnaire (FFQ) to assess food-borne hazard exposure was also developed. The FFQ included frequency of food intake during the previous year, container type for purchasing and storing food, and cooking method. The questionnaire developed in this study could be applied to assess dietary factors during an exposure assessment of food-borne hazards in a large population. A validation study for the questionnaire is needed before applying it to surveys.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.267-270
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• 2000

This study was designed to predict the risk of a hazard chemical, vinyl chloride, by applying dose-response assessment that are one of the major process in practicing risk assessment. After extrapolating from the high dose exposure of vinyl chloride based upon animal carcinogenic data to the low dose exposed to human using several mathematical models, we calculated the cancer potency factors as well as virtually safe dose and the resulted values were compared. This process will provide the new insight to assess the risk of a chemical accurately imposed to human in the future.

• The Korean Journal of Food & Health Convergence
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• v.5 no.6
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• pp.11-16
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• 2019

The construction environment has been declared as a hazard prone area due to high number of accident and death. The study aims to identify influential factors that contribute to poor safety practices and its consequences on construction workers in Cape Coast Metropolis. Seventy respondents were taken as the sample size for the study. Descriptive analysis was used to analyze the data obtained from the field. Findings show that poor site management, working without safety gadgets, failure to use their Personal Protective Equipment (PPE) and negligence of workers were the main causes of accidents on sites. Poor site management had the highest ranking among the seven variables. Effects of poor safety practices on building construction site and delays in work execution were due to injury of workers, extra cost due to payment of compensation to injured victims, not motivated due to injury of worker and declined reputation of firm. Management team should motivate workers for safe work done, provide adequate PPE for their workers on site and have documented health and safety policy on site. Site authorities and management team should be on site regularly to ensure proper safety practices on construction site.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.447-459
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• 2004

Fortified foods are consumed widely in modem society according to increased concern on health oriented foods. This study investigated the patterns of vitamin-and/or mineral-fortified food use among 677 teenage students(13-18 years of age) in Chungnam province and Daejeon city in Korea using questionnaire. More than 63.7% of total subjects consumed more than one package of fortified foods belonged to more than three categories of five categories including sweets/biscuits, ramyons, beverages, milk and dairy products, and breads as a frequency of more than 1-2 times/week during previous three months prior to present survey. Consumption of fortified foods was higher in middle school students than in high school students(p<0.05), and in females than in females(p<0.001). Users of fortified foods took the snacks more often(p<0.001), and they tended to believe more positively that fortification can be helpful in health maintenance than did non-users. Users preferred vitamin C and Ca(calcium) as a fortified nutrient. Major fortified nutrients in fortified foods taken by users were various; vitamin B-complex and Ca from sweets/biscuits, Ca from ramyons, vitamin C and Ca from beverages, Ca and iron from milk and dairy products and breads. These results suggest that fortified foods are used commonly and are influenced by several factors among teenagers. Types of fortified nutrient, in fortified foods taken by subjects, are various and fortification is performed unspecifically. As a consequence both nutrition education and government regulation on fortified foods should be enforced to maximize the benefits and minimize the hazard of their use.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.467-478
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on hamburger by the microbiological investigation. The degree of microorganic pollution on the ingredients and equipments for hamburger manufacturing and the variation of microorganisms at storage time and temperatures were investigated. The magnitudes of total aerobic bacteria In hamburger were highly detected to be in the order of resting placed in expressway > convenience stores > fast food stores, and coliforms were lowly detected as convenience stores > fast food stores > resting places in expressway. In investigation of basic ingredients, the degree of microorganic pollution showed highly on patty. cabbage and cucumber. In investigated result of mocroorganic distribution at the various phases in hamburger manufacturing, total aerobic bacteria counts were detected over 5.5$\times$10$^2$ CFU/g, and coliforms counts were detected over 2.0$\times$10$^2$ CFU/g. In investigated result of microorganic distribution on the instruments and equipments for hamburger manugacturing, total aerobic bacteria counts were detected over 10$\^$5/ CFU/100cm2 and coliforms counts were detected over 10$^2$CFU/100㎠. Staphylococcus aureus was detected at wagon and refrigerator. Salmonella spp. was detected at grinder and Vibrio parahaemolyticus was not detected. At various storage temperatures, total aerobic bacteria counts insreased 3.0$\times$10$^3$ CFU/g to 7.0$\times$10$^4$ CFU/g, 4.2$\times$10$\^$7/ CFU/g and 8.1$\times$10$\^$8/ CFU/g at 10$\^{C}$, 20$\^{C}$, 30$\^{C}$ after 48 hours respectively. coliform counts also increased 4.5$\times$10$^2$ CFU/g to 2.2$\times$10$^3$ CFU/g, 5.4$\times$10$\^$5/ CFU/g, 4.5$\times$10$\^$6/ CFU/g at 10$\^{C}$, 20$\^{C}$, 30$\^{C}$ after 48 hours respectively. The establishment of critical control point CCP was divided into CCP1 and CCP2 by the removing level of hazard factor, and then CCP1 was established on basic ingredients, and CCP2 was established on the phases of mixing, pouring, packaging, transporting and preserving.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.378-387
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• 2007

In this study, we investigated the application of HACCP for a prepared side dish of sweet potato stems, within a free meal service system for the elderly in the Sungnam area. Total bacterial counts (TBC) and levels of coliforms and Esherichia coli (E.coli) were analyzed through an eight step cooking process. The TBCs of the raw samples ranged between 3.30 and 1.37${\times}10^4$ CFU/g per 100 cm$^2$ The trimmed, blanched, and drained sweet potato stems showed a mean TBC value of 1.37${\times}10^4$ CFU/g, and the level of coliforms was 1.48${\times}10^3$ CFU/g. Among the eight samples, however, after stir-frying and serving, the TBC decreased to a standard satisfactory level, and a coliforms and E. coli were not found. A five step process was used and samples were taken to check the microbial quality of the cook and cooking equipment. Here we tested for TBC, coliforms, Staphylococcus aureus (S. aureus), and Salmonella. Specifically, the TBC and number of coliforms were examined on the cook's hand's, cutting board, and knife, as they represented hazards for cross-contamination. The three inspection steps of preparation of the trimmed, rinsed, blanched, and drained sweet potato stems, cook's' hands, cutting board and knife were all considered CCPs, and a manual of cooking process management was established to improve the risk factors in this study. In conclusion, this study reinforces that microbiological analysis is as a valuable tool for checking what points and stages of the cooking process must be controlled.

• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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• pp.65-71
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• 2005

Powered infant formula and baby food contaminated with Enterobacter sakazakii were reported to cause infection among infants and to be associated with sporadic cases and outbreaks of sepsis, menigitis, cerebritis, and necrotizing enterocolitis. Salmonella contamination of infant formula has also been responsible for multiple outbreaks. Other species of Enterobacteriaceae in powdered infant formula may be causative agents, about which there has been no report. Other pathogenic bacteria have been isolated from powdered infant formula but they were not associated with outbreaks among infant. While Enterobacter sakazakii caused disease in all age groups, premature infants under 28 days old and with birth weight are most sensitive to its infection. Even if low contamination level of the bacteria in powdered infant formula and baby food may not cause infection, the possibility to multiplicate during preparation and storage of reconstituted formula may increase. The etiological factors and pathogenecity of S. sakazakii have not been elucidated. There were wide variability in phenotype and genotype between its strains. S. sakazakii has been isolated from factory facility and surroundings more frequently than Salmonella and thus factory environment should be the source for post-processing contamination of the formula with S. sakazakii. Considering current technology to manufacture power infant formula and baby food it is impossible to sterilize powdered formula but the frequency of outbreak hazard by S. sakazakii can be reduced by pasteurizing the formula base before drying and shortening storage time of the reconstituted formula.