• Korean Journal of Radiology
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• v.20 no.1
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• pp.134-147
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• 2019

Gadolinium-based contrast agents (GBCAs) are commonly used for enhancement in MR imaging and have long been considered safe when administered at recommended doses. However, since the report that nephrogenic systemic fibrosis is linked to the use of GBCAs in subjects with severe renal diseases, accumulating evidence has suggested that GBCAs are not cleared entirely from our bodies; some GBCAs are deposited in our tissues, including the brain. GBCA deposition in the brain is mostly linked to the specific chelate structure of the GBCA: linear GBCAs were responsible for brain deposition in almost all reported studies. This review aimed to summarize the current knowledge about GBCA brain deposition and discuss its clinical implications.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1992.07a
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• pp.7-19
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• 1992

Fish pathology is one of the main scientific bases upon which this expansion in aquaculture has been dependent and requires a wide knowledge of the environmental constraints, the physiology and characteristics of the various pathogens, the responses of the host and the methods by which they may be controlled. The primary disease and parasite problems in aquaculture animals relate to viral, bacterial, fungal and protozoan epizootics. Parasitic nematodes, trematodes and cestodes are commonly found in aquaculture animals, but seldom are they present in concentrations sufficinet to cause significant problems. When an epizootic does occur and chemical treatment is indicated, the appropriate chemical must be selected and properly applied. We have antibiotics, sulfa, nitrofuran and other chemicals for treatment of fish diseases. Some may be mixed with the fred during formulation, added to the pellets of feed as a surface coating, given in the dorm of an injection or used as a bath. Even though a drug or chemical has been officially approved for use in aquaculture, the substance should never be used unless there is a clear need. Some of the reasions for this view are as follows: (1) the constant use of antibiotics can lead to the development of resistant strains of bacteria, (2) biofilter efficiency may be impaired or destroyed by chemicals added to closed recirculating water systems, and (3) the injudicious use of chemicals can have a damaging effect on the environment as well as on human.

• The Korean Journal of Franchise Management
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• v.14 no.1
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• pp.1-21
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• 2023

Purpose: During COVID-19, consumers prefer social distancing or contactless activities for safety, and hygienic condition has become one of the most important factors in evaluating restaurants. Therefore, this study aims to investigate whether offline/online word-of-mouth is affected by restaurant quality. Research design, data and methodology: The data were collected from 480 consumers who had experiences of visiting a restaurant in the past 90 days and analyzed with SPSS 28.0 and SmartPLS 4.0 programs. Results: Physical environment and menu had positively significant effects on brand love, while employee service and hygiene had no significance on brand love. Restaurant environment, menu, and hygiene had negatively significant effects on brand hate, but employee service had not significant impact on brand hate. Brand love had positively significant effects on offline and online word-of-mouth, and brand hate had negatively significant effects on offline and online word-of-mouth. Conclusions: First, restaurants need to develop a pleasant space where customers can have emotional experiences. Second, restaurants need to fulfill customers' desire for global food consumption. Third, restaurants should ensure hygiene and safety to prevent customers' brand hate. Lastly, restaurants need to establish offline/online word-of-mouth strategy to identify which restaurant quality attributes influence brand love/hate and offline/online word-of-mouth.

• The Journal of Korean Medicine
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• v.27 no.1 s.65
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• pp.78-90
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• 2006

Background : Traditional herbal medicine is used extensively among the Korean populations, and other Asian countries employ similar therapies as well. In recent years, extensive focus was laid on adulteration of the herbal medicine with liver damage. The use of herbal preparations as remedies for various medical conditions has continuously increased in Korea. Large proportions of Korean patients use herbal medicinal products, folk remedies, and health food. However, studies on the safety of herbal products are conducted on a less than sufficient basis even in the countries like Korea where herbal medicine is being used extensively. Some of the reports on the safety of herbs were done by the doctors of western medicine but lack of knowledge and misclassification led to misunderstandings. Objectives : This study aims to verify the evidences on safety of frequently used 4 herbal medications (Sipjeondaebo-tang, Bojungikgi-tang, Ohjeok-San, Yukmaijihwang-tang) in the lab animal model. Methods : Sprague-Dawley rats was treated by 4 herbal medications during 31 days. After 1 month, we checked body weight, liver weight, and serum enzyme associated with liver function. Results : There is no significant difference in body weight and liver weight after 1 month of administrations. In all experimental groups, no abnormal findings was observed in histotogical research and lab liver Functions test(AST, ALT etc). Conclusions : These four herbal medications, frequently used in oriental medicine clinics and hospitals, are safe from hepatoxic events in the lab animal model.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.217-233
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• 1998

Foodservice management practices in 52 educare centers in Jeonbuk province were evaluated in order to provide basic informations and guidelines for the standardization of foodservice management and facilities in the educare centers. The survey was conducted using the structured questionnaire. The results are summarized as follows: 1. Only 10% of the centers investigated had the stationed dietitian, therefore most of foodservice management was not conducted by a professional personnel. The average number of kitchen employees was 1.3 and significantly different with type(p<0.05) and size(p<0.001) of the centers, which was not enough to meet the regulation. 2. Menu planning was performed mostly(59.6%) by managers and teachers of educare centers. Food items were purchased(94.7%) and recieved(91.6%) by kitchen employees or center managers and teachers. Produced foods were also evaluated(97.7%) and distributed(100%) by kitchen employees or center managers and teachers depending on their experience without any supervision of the professional personnel for the mass production. 3. Among the centers studied, 84.6% of them conducted nutrition education programs regularly by teachers. About 77.3% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of nutritional knowledge(54.5%) and educational media(27.3%). 4. In general, the hygienic maintenance was evaluated as fair state to need the improvement. 5. Kitchen facilities and equipments were similar to those of home cooking and did not meet the standards for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 6. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.657-672
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• 2011

This study was a survey of consumer awareness and attitudes about genetically modified foods and their labeling regulations. Questionnaires were distributed to 4,620 consumers who lived in different areas of Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and their sources of information about GM foods. Respondents from Seoul, Jeonnam, and Gyeongnam answered mostly "nearly don't know > moderate > never know > know a little." Respondents from Gyeonggi answered "moderate > nearly don't know > never know > know a little." According to occupation, housewives, company employees, consultants, and students answered mostly "nearly don't know > moderate > never know > know a little. "Consumers answered about the intent to buy GM foods differently according to area, occupation, and education. Seoul and Gyeonggi residents said that reinforcing factors to relieve the insecurity of GM foods were "evaluating safety > management of GM foods by the government > GM food regulation system." There were other answers according to area, occupation, and education. About GM-related education methods that they wished to have, residents of the Seoul area said "books/leaflets" most often, but residents of the Gyounggi area said "attending a lecture" most often. Housewives also said "attending a lecture," but teachers and students said "Internetbased education" most often. About the kinds of education that they could join, Seoul residents answered "consumer groups > school parents > public institutions," but Gyeonggi and Chungnam area residents answered "public institutions > consumer groups > school parents." Housewives and students answered "consumer groups" most often, but consultants and private business owners answered "public institutions" most often. We realized that different education methods were necessary for different areas, occupations, and education levels.

• Advances in concrete construction
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• v.16 no.1
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• pp.69-78
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• 2023

This investigation delves into the adverse repercussions stemming from the impact of arsenic on steel pipes concealed within soil designated for rice cultivation. Simultaneously, the study aims to ascertain effective techniques for detecting arsenic in the soil and to provide strategies for mitigating the corrosion of steel pipes. The realm of nanotechnology presents promising avenues for addressing the intricate intersection of renewable energy, oil, and environmental pollution from a novel perspective. Nanostructured materials, characterized by distinct chemical and physical attributes, unveil novel pathways for pioneering materials that exert a substantial impact across diverse realms of food production, storage, packaging, and quality control. Within the scope of the food industry, the scope of nanotechnology encompasses processes, storage methodologies, packaging paradigms, and safeguards to ensure the safety of consumables. Of particular note, silver nanoparticles, in addition to their commendable antibacterial efficacy, boast anti-fungal and anti-inflammatory prowess, environmental compatibility, minimal irritability and allergenicity, resilience to microbial antagonism, thermal stability, and robustness. Confronting the pressing issue of arsenic contamination within both environmental settings and the food supply is of paramount importance to preserve public health and ecological equilibrium. In response, this study introduces detection kits predicated upon silver nanoparticles, providing an expeditious and economically feasible avenue for identifying arsenic concentrations ranging from 0.5 to 3 ppm within rice. Subsequent quantification employs Hydride Atomic Absorption Spectroscopy (HG-AAS), which features a detection threshold of 0.05 ㎍/l. A salient advantage inherent in the HG-AAS methodology lies in its capacity to segregate analytes from the sample matrix, thereby significantly reducing instances of spectral interference. Importantly, the presence of arsenic in the soil beneath rice cultivation establishes a causative link to steel pipe corrosion, with potential consequences extending to food contamination-an intricate facet embedded within the broader tapestry of renewable energy, oil, and environmental pollution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.550-557
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• 2014

Objectives: This study was conducted to examine the preferences and needs of typical Korean females adults for food and nutrition information provided by the mass media. Methods: A total of 343 females (77 in their 20s, 85 in their 30s, 88 in their 40s and 93 in their 50s) residing in the Seoul/Gyeonggido area was surveyed on general characteristics, main sources of food and nutrition information and needs for sources and contents of nutrition information. Results: The survey showed that typical Korean females obtained knowledge of food and nutrition mainly through the Internet (30.4%) and broadcasting (29.0%). Typical Korean females were interested in 'dietary management for weight control' (21.9%), 'the prevention and treatment of disease' (20.0%), 'food safety' (16.8%), 'proper dietary habits' (14.6%), 'cookery' (11.8%), 'functional foods' (9.6%), 'restaurant details' (3.5%) and 'life-cycle-specific dietary guideline' (1.6%). Needs for food and nutrition program forms on TV were 'educational programs' (34.3%), 'documentaries' (20.8), 'expert lecture-style' (13.0%), 'entertainment programs' (11.9%), 'expert conversation' (11.4%), 'news-style' (4.6%) and 'public campaign advertisements' (4.0%). On the Internet, 38.6% of the respondents preferred to get information provided by food and nutrition-related institutions (38.6%) while 26.1% preferred webtoons for nutritional information. The favored forms in mobile applications were 'monitoring their diets' (29.5%), 'data-based texts information' (21.4%), 'experts feedback' (20.6%), 'communities' (15.1%) and 'games' (13.1%). The rates of the preference to obtain information from experts such as nutritionists and dietitians and doctorsor dietitian turned reporters increased markedly with older ages. Conclusions: Since the mass media is a main source of food and nutrition information for the general public, the effectiveness and accuracy of the information provided should be enhanced by taking the needs of the public into account. The quality of information should be improved by involving more nutrition experts.

• Journal of the Korean Society of Radiology
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• v.8 no.6
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• pp.309-315
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• 2014

This paper presents basic supporting data necessary for planning an educational intervention strategy as part of a communication strategy that would form an extensive national consensus on and enhance national understanding of irradiated foods. A survey was conducted to collect data on the knowledge, attitude, and behavior with regard to irradiated foods among high school students, on whom education has a great ripple effect compared with the general public. The results show that 82.9% (627 students) have acquired no information, whereas 89.3% (675 students) have received no education on irradiated foods. The reason for these overwhelmingly large percentages is the lack of available opportunity for education(88.2%). Their level of knowledge on irradiated foods scores 1.71 points (out of 10 points), which is very low, whereas their attitude toward the safety of irradiated foods scores 2.76 points (out of 5 points), which is relatively low as well. As such, we predict that their tendency to purchase and consume irradiated foods is low, given their very low level of knowledge of and negative attitude toward irradiated foods. The students who have been educated on irradiated foods show a higher level of positive attitude (p<0.001) toward irradiated foods compared with those who have had no education. This result suggests the need to provide high school students with knowledge on irradiated foods as well as education in the same to help them form a proper attitude toward these food items.