• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.361-365
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• 2011

To evaluate the indoor air quality of food manufacturing plants, the presence of viable bacteria and fungi was assessed in the indoor air of the facilities at which 9 food items were manufactured. Air samples were collected from the general zone, low clean zone and clean zone of each factory with an air sampler, in combination with plate counts agar using for bacteria, and dichloran-glycerol agar for fungi. The samples were incubated at $25^{\circ}C$ for 4 to 7 days. After culture, the colony forming units (CFU) on each plate were counted and corrected with a positive hole conversion table. The average concentration of bacteria was $2.2{\times}10^3\;CFU/m^3$ in the general zone, $1.2{\times}10^3\;CFU/m^3$ in the low clean zone and $7.3{\times}10^2\;CFU/m^3$ in the clean zone. The average concentration of fungal microbes was $2.5{\times}10^3\;CFU/m^3$ in the general zone, $2.6{\times}10^3\;CFU/m^3$ in the low clean zone, and $2.0{\times}10^2\;CFU/m^3$ in the clean zone. No meaningful differences were detected between the general zone and the low clean zone, but the clean zone had significantly lower concentrations than the other zones. Additionally, the identification of the fungi was performed according to morphological method using a giant culture and slide culture. The fungi were identified as belonging to 18 genera, and the genera Cladosporium(33%), Penicillium(29%) and Aspergillus(26%), predominated. Aspergillus isolates were identified to species level, and A. ochraceus, a mycotoxigenic species, was identified. As part of the effort to control the quality of the indoor air of food manufacturing plants, our results show that continued studies are clearly warranted.

• Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.48-53
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• 2002

The HACCP (hazard analysis critical control point) concept becomes an important aspect of Good Manufacturing Practices (GMP) in safe food production. The HACCP plan was developed with food safety objective. The authors already carried out hazards analysis on Changran Jeotgal manufacturing process in a previous report. In this study we developed a HACCP plan on the manufacturing process of Changran Jeotgal. We could decide two CCPs those were salt concentration and eliminations of foreign materials before packaging. Foreign materials should be certainly checked out with laser detector just before packaging. Salt should be maintained more than $8\%$ to inhibit pathogenic bacteria in end product. On the Jeotgal process free water is removed after salting and Jeotgal is seasoned with several subsidiary materials such as com syrup. In result end products have $8\%$ salt with water activity 0.82. Most bacteria are inhibited but some can live in this condition. Materials on the working may be contaminate by pathogens, chemicals or physical hazards. It will be decreased by SSOP (standard sanitary operating program). The SSOP needed in Jeotgal plants is nearly same as other general food manufacturing plants but essential to fulfill HACCP program.

• Safe Food
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• v.2 no.1
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• pp.38-47
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• 2007

• Weed & Turfgrass Science
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• v.3 no.3
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• pp.221-224
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• 2014

Genetically modified (GM) crops are not permitted to be cultivated in Korea, but can only be imported as food or feed purposes. The import of GM crops has sharply increased in recent years, thus raising concerns with regard to the unintentional escape of these crops during transport and manufacturing as well as the subsequent contamination of local, non-GM plants. Hence, monitoring of GM crops was studied in or outside of grain receiving ports as well as from feed-processing plants in Korea during July 2008. We observed spilled maize grains and established plants primarily in storage facilities that are exposed around the harbors and near transportation routes of the feed-processing areas. Based on the PCR analyses, a total of 17 GM maize plants and 11 seeds were found among the samples. In most cases, the established maize plants found in this study were at the vegetative stage and thus failed to reach the reproductive stage. This study concludes that, in order to prevent a genetic admixture in the local environment for GM crops or seeds, frequent monitoring work and proper action should be taken.

• The Journal of the Convergence on Culture Technology
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• v.9 no.3
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• pp.817-823
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• 2023

Manufacturing plants face the challenge of reducing energy use in response to climate change. Reducing energy consumption can be seen as one of the most important issues, such as reducing production costs and improving efficiency. Among manufacturing industries, the increase in energy consumption in the food industry is gradually increasing along with the improvement of the standard of living and the increase in population. In order to save energy in food processing plants, it is important to identify and analyze energy consumption characteristics in energy-consuming processes. Prior to this, it is necessary to monitor and analyze existing energy consumption to derive reduction measures. In this study, a small and medium-sized food processing plant producing processed meat products was used as a case study to identify and analyze the energy consumption structure at typical cycle/stage level of the batch heating process. From this, we tried to establish realistic and quantitative goals that can be obtained under individual process operating conditions. The results of this study will be used as basic data for the development of diffusion and pervasive energy saving FEMS technology for common core processes of food factories of small and medium-sized enterprises in the future.

• Proceedings of the EASDL Conference
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• 2007.10a
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• pp.15-23
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• 2007

Tea plant(Camellia sinensis) is one of a very few plants containing caffeine, a kind of narcotics, originates from Yunnan in China and was utilized as a medicine at the beginning and then as a drink as well as a food. The tea was introduced to Japan from China. Japanese people well developed tea manufacturing technology to produce unique teas such as Matcha(抹茶) and Sencha(煎茶), resulting in creating a culture, Tea ceremony [Chado or Sado(茶道)].

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.599-603
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• 2006

This study investigated the efficacy of common sanitizers and disinfectants on E. coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella Typhimurium spiked on the surface of the main processing machine. All four microorganisms were greatly reduced by hydrogen peroxide (1,100 ppm), iodophors (25 ppm) and quarternary ammonium compounds (200 ppm). The reduction levels of E. coli, S. aureus, S. Typhimurium, and L. monocytogenes were 3.5, 3.4, 3.0, and 2.8 $log_{10}CFU/100cm^2$, respectively. Peroxy compounds and quaternary ammonium compounds can be applied to animal food manufacturing plants as a good sanitizer.

• Journal of the Korean Dietetic Association
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• v.21 no.1
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• pp.25-36
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• 2015

In this study, we attempted to improve hospital food delivery service quality and customer satisfaction by using FMEA (Failure Mode and Effect Analysis), which is applied to the quality control of products in manufacturing plants. Subjective food delivery service quality improvement was judged based on a 5-point likert scale. Traditional FMEA uses an RPN (Risk priority number) to evaluate the risk level of a component or process. The RPN index was determined by calculating the product of severity, occurrence, and detection indexes. In our results, total RPN value (P<0.01) significantly decreased after FMEA introduction, whereas customer satisfaction (P<0.001) and food delivery service quality (P<0.001) significantly increased. Specifically, foodservice errors (P<0.01) and loss cost (P<0.01) were significantly improved by FMEA introduction. Taken together, we suggest that FMEA reduces critical activities and errors in foodservice delivery caused by simple priority selection.

• Food Science and Industry
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• v.50 no.4
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• pp.65-81
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• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.347-351
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• 2023

Flying fish Cypselurus agoo roe is a popular food ingredient due to its abundant nutrition, unique texture, and flavor. It contains high levels of polyunsaturated fatty acids, protein, and minerals such as calcium, phosphorus, potassium, and vitamins (A, B₁, B₂, B₆, and niacin), making it a highly utilized food ingredient. Additionally, it is widely used as a raw material for food and cooking in several countries. After harvesting, flying fish roe is dried and transported to processing plants, where it performed a re-moisturizing process. However, the conventional re-moisturizing process is time-consuming and results in some loss of quality. Thus, this study investigates the conditions required for the re-moisturization of flying fish roe including the composition of the immersion solution, immersion time, and conditions that could minimize damage to the roe. The results suggest a reasonable composition of immersion solution to minimize damage to flying fish roe and the most appropriate immersion time for re-moisturization. These results may provide valuable insights for the industry to enhance the quality of re-moisturized flying fish roe, leading to an increase in its market value and demand.