• Journal of Radiation Protection and Research
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• v.31 no.3
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• pp.141-148
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• 2006

Surveys of radioactive contamination were performed for imported foodstuffs in 2003. The following samples among imported foodstuffs were selected from markets and Korea Food and Drug Administration(KFDA); the imported samples from country associated with the Chernobyl nuclear accident, the samples produced around the nuclear power plants or nuclear tests, the foodstuffs reported as radioacitive contamination materials in foreign country. After pretreatments such as drying and homogenization, samples were analyzed. The $^{137}Cs$ radionuclide was only measured among the regulation radionuclides($^{137}Cs,\;^{134}Cs,\;^{131}I$) of food code. All foodstuffs except Inonotus Obliquus(Chaga mushooms) are less than 17.0 Bq/kg or below the minimum detectable activity(MDA). The activity concentrations of Chaga mushrooms from Russia ranged up to 131.25 Bq/ltg which is almost 35 % of the maximum permitted level of food code. The fraction of imported foodstuffs having meaningful radioactivity is small, however, the radioactive contamination survey of imported foodstuffs is still needed.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.357-367
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• 2009

This study was carried out to investigate the current status of pesticide residues in 3,735 agricultural products in the northern area of Seoul from January to December in 2008. 3,735 samples, comprising 119 types of agricultrural products were assessed via a multiresidue method to detect 260 pesticides. Pesticide residues were detected in 19.7% (737 of 3,735 samples), and the rate at which the detected residues violated the maximum residue levels(MRLs) of the Korean Food Code was 3.2% (121 of 3,735 samples). Pesticide residues were detected in 72 spin-aches, 64 peppers, 45 sweet peppers, 40 perilla leaves, 38 korean cabbages and 37 dried agricultural products. The samples that violated the MRLs included 14 perilla leaves, 13 spinaches, 12 leek, 6 lettuces(leaf), 6 chards and 6 gyeojchaes. Procymidone, endosulfan, chlorfenapyr, cypermethrin, bifenthrin, tebuconazole and fenvalerate were all frequently observed. Procymidone, endosulfan, dimethomorph and diniconazole were the pesticides most frequently detected at levels that violated the Korean Food Code MRLs.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.142-148
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• 2008

We conducted this analysis to make consumers have useful information about consumed foods on the market by investigating the additives contained in food. Korean food additive code (2007) allowed 634 kinds of food additives to be used in domestic products. The food additives consisted of 426 kinds of synthetic additives, 201 kinds of natural additives and 7 kinds of mixture additives. We purchased total 117 kinds of samples; 94 items including sorts of nuts, vegetables and dried fishery products from local markets and discount marts, and 23 kinds of traditional liquors from March to November, 2007, and we researched for various food additives like artificial sweetener, tar pigments and sulfur dioxide. We detected 11.5 to 4,452.3 mg/kg of sulfur dioxide in 18 out of 94 samples except liquors, finding out some artificial sweetener of sodium saccharin in 2 out of 23 liquors, however, no tar pigments were detected from all of the samples. We found out that 2 cases of shredded jujube from china (2476.6 and 4,452.3 mg/kg) proved to exceed regulatory guidance (2000 mg/kg) in sulfur dioxide. Also, we found out that one dried cherry tomato from china contained 88.9 mg/kg and one domestic dried pumpkin 1653.7 mg/kg of sulfur dioxide which should not be detected in vegetables. In traditional liquors, 2 items out of all samples contained 0.4 and 11.1 mg/kg of sodium saccharin which is strictly prohibited to use in liquors.

• Journal of Microbiology and Biotechnology
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• v.1 no.4
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• pp.251-255
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• 1991

A 16 kilobase (kb) HindIII fragment of alkalophilic Bacillus sp. YC-335 containing a gene for xylanase synthesis was inserted at the HindIII site of pBR322 and cloned in Escherichia coli HB101. After subcloning of recombinant plasmid pYS52, the 1.5 kb fragment was found to code for xylanase activity, and the hybrid plasmid was named pYS55. The DNA insert of the plasmid was subjected to restriction enzyme mapping, which showed that pYS55 had single site for PuvII and SstI in the 1.5 kb insert fragment. Southern hybridization analysis revealed that the cloned gene was hybridized with chromosomal DNA from alkalophilic Bacillus sp. YC-335. About 64% of the enzyme activity was observed in the extracellular and periplasmic space of E. coli HB10l carrying pYS55.

• 한국경영정보학회:학술대회논문집
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• 2007.06a
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• pp.184-189
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• 2007

Concerns about food safety continue to rise and under this situation, governments of some countries have reinforced their regulations more strictly for food safety. In order to prevent food safety incidents or, at least to minimize the impact, the preparedness is very important. As a consequence of this, traceability system has become an essential tool for food safety. Recently, it requires more prevention-based food safety control system. One of the most generally used systems for food safety control is Hazard Analysis and Critical Control Point (HACCP). Both traceability and HACCP systems can be integrated through Electronic Product Code (EPC) Sensor Network technologies which have four value propositions. In this paper, we will introduce the concept of product and process traceability system (P2TS) through the integration of three systems to improve food safety management. The final aim is to find out the added values of the P2TS.

• The Korean Journal of Mycology
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• v.40 no.2
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• pp.73-77
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• 2012

Nomenclatural code for fungi was dramatically modified in the 18th International Botanical Congress (IBC) held in Melbourne, Australia in July 2011. Its name was changed into International Code of Nomenclature for Algae, Fungi and Plants (ICN), which was formerly called as International Code of Botanical Nomenclature (ICBN) of the Vienna Code of 2005. The most important change for fungi is abandoning dual nomenclature and introducing one fungus/one name system (2013. 1). Since more than 10,000 species of fungal names should be renamed based on this new classification system (one fungus/one name system), it is challenging to both mycologists and taxonomic users such as plant pathologists and food scientists. Here, we introduced background, progress and future plan for its transition into one fungus/one name system. The new code is allowing electronic-only publication of names of new taxa (2102. 1) and the requirement for a Latin validating diagnosis was changed to allow either English or Latin for the publication of a new name (2011. 1). Furthermore, pre-publication deposit of key nomenclatural information in a recognized repository is mandatory in ICN (2013. 1). The aims of this manuscript are to introduce new code of fungal nomenclature and recent trends in one fungus/one name system to Korean mycological society.

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.67-81
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• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.2
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• pp.41-51
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• 2004

Recycled plastic containers, so-called 'Tarai' in Korea which are often used as food containers, were collected from 23 domestic manufacturers. Then, their components were analyzed to find out whether they are safe for the use of food-contact material, to meet the standards and specifications of Korean hygienic regulations, the 'Food Code.' The components of the material were analyzed by using Fourier Transform-Infrared (FT-IR), Differential Scanning Calorimeter (DSC), and Elementary Analyzer (EA). The analysis of the FT-IR and the DSC showed that the main component of the samples was polyethylene. Furthermore, the analysis of the EA for 'Tarai' sample revealed the same ratio of C and H elements as in the case of polyethylene which was 1 to 2. Phenol and formaldehyde were not detected in all the samples. As for the antioxidant tests, Irganox 1010, Irganox 1076 and Irganox 1330 were detected in various samples. With regard to the material test for heavy metals, 7 out of 23 samples exceeded the limit value of 100 mg/kg in lead contents. No standard and specification is yet prescribed in the 'Food Code' for the material of 'Tarai' as plastic containers for food. This study suggests that the use of 'Tarai' as a food container should be strictly controlled.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.297-304
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• 2023

Domoic acid (DA), a neurotoxin produced naturally by diatoms, is responsible for incidents of amnesic shellfish poisoning. In this study, a modified analytical method was established to determine domoic acid in seafood using solid phase extraction cleanup and optimizing the amount of sample and extraction solvent to reduce interference effects. The modified method using high-performance liquid chromatography with ultraviolet detection was validated using three seafood matrices (mussel, red snow crab, and anchovy) at three concentrations (1, 2, and 4 mg/kg) and compared to the Food Code method. Compared to the Food Code method, the modified method showed better performance in terms of linearity (R²>0.999), detection limit (0.02-0.03 mg/kg), quantification limit (0.05-0.09 mg/kg), intra-/inter-day accuracy (86.2-100.4%), and intra-/inter-day precision (0.2-4.0%). Furthermore, the method was successfully applied for the analysis of 87 seafood samples marketed in Korea, and DA was detected at a low concentration of 140 ㎍/kg in one anchovy sample. These results suggest that the modified method can be used for routine determination of DA in seafood.