• International Journal of Quality Innovation
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• 제9권1호
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• pp.134-152
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• 2008

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that 'food regulations,' 'role of the industry,' 'government policies and interventions,' 'training on food safety and hygiene,' and 'food contamination and/or poisoning' share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

• Safe Food
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• 제9권1호
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• pp.28-33
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• 2014

• 한국식품위생안전성학회지
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• 제35권3호
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• pp.252-260
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• 2020

본 연구는 특수용도식품에 함유되어 있는 비타민B₁₂와 비오틴에 대하여 식품의 복잡한 매질 특성에 특이성을 확보할 수 있도록 현행 식품공전 시험법을 개선하고자 하였다. 식품공전에서 비타민B₁₂와 비오틴의 시험법에 항체반응을 통해서 분석물질과 특이적으로 결합하여 그 외의 성분들을 효과적으로 제거할 수 있는 면역친화성 컬럼을 도입하여 시험용액을 정제 및 농축함으로써 전처리 과정을 개선하였다. 식품 등 시험법 마련 표준절차에 관한 가이드라인에 따라 밸리데이션(특이성, 직선성, 검출한계, 정량한계, 정확도, 정밀도)을 수행하고 개선된 시험법을 이용하여 유통 중인 특수용도식품의 대상 품목에 대해 시험법 적용여부를 확인하였다. 본 연구사업의 수행으로 시험·검사의 정확성을 증대시켜 특수용도식품 품질관리에 대한 신뢰성을 더 높일 것으로 본다.

• 한국축산식품학회지
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• 제38권2호
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• pp.291-301
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• 2018

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to $2.43{\times}10^{-3}mol/L$ after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to $23.35{\times}10^{-3}mol/L$. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.

• Food Science and Biotechnology
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• 제16권6호
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• pp.868-872
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• 2007

The microbiological and chemical identification of antibiotic residues was attempted for livestock and seafood products including pork (n=34), beef (n=34), chicken (n=32), flatfish (n=37), armorclad rockfish (n=36), and sea bream (n=27). The meat (n=100) and seafood (n=100) samples were collected from 9 markets in 5 major Korean cities. Antibiotic substances were identified from the classes of tetracyclines, macrolides, penicillins, aminoglycosides, polyethers, peptides, sulfonamides, quinolones, chlorampenicols, and novobiocins using a microbiological assay, the Charm II test and high performance liquid chromatography (HPLC) with ultra violet (UV) and fluorescence detectors. The results showed that 2 tetracyclines (oxytetracycline and tetracycline) and 3 quinolones (ciprofloxacin, norfloxacin, and enrofloxacin) were detected in 4 samples of flatfish among all 100 seafood samples tested. No antibiotic residues were detected in the 100 livestock product samples tested. The amounts (min-max, mg/kg) of the residual antibiotics were as follows; tetracycline 0.78-0.85, oxytetracycline 0.49-0.74, ciprofloxacin 0.09-0.83, norfloxacin 0.01-0.21, enrofloxacin 0.12-2.98. These data indicate that the total detection rate of antibiotics in livestock and seafood products was approximately 2%.

• Food Science and Biotechnology
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• 제17권4호
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• pp.819-823
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• 2008

Mercury and methylmercury concentrations were measured in 225 marine fish samples purchased from retail markets in 5 major Korean cities in 2005. The results showed that the concentrations of mercury and methylmercury ranged from 0.006-0.455 (mean=$0.054{\pm}0.025$) mg/kg and 0.004-0.120 (mean=$0.021{\pm}0.008$) mg/kg, respectively, in fish caught from the coastal waters of the Korean Peninsula. The concentrations in deep-sea fish including tuna ranged from 0.066-2.315 (mean=$0.095{\pm}0.640$) mg/kg for mercury and 0.027-0.897 (mean=$0.281{\pm}0.182$) mg/kg for methylmercury. The estimated weekly intakes (EWIs) of mercury and methylmercury reached 3.92 and 4.70% of the provisional tolerable weekly intakes (PTWI), respectively. Consequently, the levels of mercury and methylmercury in marine fish from current retail markets do not pose any significant health risks for Koreans.

• 한국환경농학회지
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• 제41권2호
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• pp.82-94
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• 2022

BACKGROUND: Spiropidion and its metabolite are tetramic acid insecticide and require the establishment of an official analysis method for the safety management because they are newly registered in Korea. Therefore, this study was to determine the analysis method of residual spiropidion and its metabolite for the five representative agricultural products. METHODS AND RESULTS: Three QuEChERS methods (original, AOAC, and EN method) were applied to optimize the extraction method, and the EN method was finally selected by comparing the recovery test and matrix effect results. Various adsorbent agents were applied to establish the clean up method. As a result, the recovery of spiropidion was reduced when using the dispersive-SPE method with MgSO₄, primary secondary amine (PSA), graphitized carbon black (GCB) and octadecyl (C₁₈) in soybean. Color interference was minimized by selecting the case including GCB and C18 in addition to MgSO₄. This method was established as the final analysis method. LC-MS/MS was used for the analysis by considering the selectivity and sensitivity of the target pesticide and the analysis was performed in MRM mode. The results of the recovery test using the established analysis method and inter laboratory validation showed a valid range of 79.4-108.4%, with relative standard deviation and coefficient of variation were less than 7.2% and 14.4%, respectively. CONCLUSION(S): Spiropidion and its metabolite could be analyzed with a modified QuEChERS method, and the established method would be widely available to ensure the safety of residual insecticides in Korea.

• 농약과학회지
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• 제19권1호
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• pp.5-13
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• 2015

농산물 중 잔류농약의 안전관리를 위해 2014년 신규 기준설정 농약인 imazapyr의 분석법을 개발하였고 분석법의 정확성, 재현성, 정밀성, 선택성, 직선성에 대한 검증을 통하여 잔류농약 분석을 위한 공정분석법으로서의 유효성을 검증하였다. Imazapyr는 imidazolinone계 화합물로 아미노산의 생성을 억제하여 잡초의 생장을 방제하는 제초제이다. Imazapyr는 CODEX를 포함한 미국, 일본 등에서 잔류허용기준(MRL)이 설정되어 있으며, 우리나라에서도 대두에 대해 잔류허용기준을 설정할 예정이다. 비록 기준은 대두에 우선 설정되지만 농산물 전반에 대한 안전관리를 위해 곡류, 콩류, 채소류, 과일류, 서류에 대한 분석법를 개발하였고, 각 농산물군의 대표작물인 대두, 고추, 감귤, 현미, 감자 시료에 대해 분석법을 개발하였다. 시료 중 imazapyr를 methanol을 이용해 추출하고 dichloromethane으로 액-액 분배하여 극성 간섭물질을 제거하였으며, 현미 및 대두 등 유지시료의 경우 n-hexane/acetonitrile 분배법을 적용하여 유지성분을 추가로 제거하였다. 분석기기로는 Imazapyr의 낮은 증기압과 UV 파장의 빛에 대한 흡광성을 감안하여 HPLC-UVD를 사용하였다. 확립된 분석법에서 검량선의 상관계수($r^2$)는 0.99% 이상으로 우수한 직선성을 보였으며, 5개 대표 농산물에 imazapyr를 3개 농도에서 5회 반복하여 수행한 결과 회수율은 72.1-108.0%이었고 분석오차는 10% 미만으로 잔류농약 분석을 위한 CODEX 가이드라인(CAC/GL 40, 2003)에 적합하였다. 본 연구에서 확립된 분석법은 식품 중 imazapyr의 안전관리를 위한 공정분석법으로 사용될 것이다.

• 한국식생활문화학회지
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• 제28권6호
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• pp.623-630
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• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

• 한국식품과학회지
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• 제47권5호
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• pp.556-560
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• 2015

본 연구는 다류 중 천연으로 카페인을 함유하고 있는 식물성 원료를 중심으로 천연유래 카페인, 테오브로민, 테오필린 함유량을 조사하였다. 물을 이용하여 환류냉각 방식으로 추출하였으며, 추출액은 SPE (C18 카트리지)를 이용하여 정제하는 전처리 방법을 확립하였다. 분석방법의 유효성 검증을 위하여 직선성, 검출한계, 정량한계, 회수율 등을 측정하여 HPLC를 이용한 동시 분석법의 유효성을 확인하였다. 확립된 방법으로 다류 중 천연유래 카페인 함량을 측정하기 위하여 228건의 시료를 수거하여 분석한 결과 카페인은 5.4-58.2 mg/g의 범위로 검출되었으며, 테오브로민은 ND-11.2 mg/g의 범위로 검출되었고 테오필린은 ND-0.7 mg/g의 범위로 검출되었다. 본 연구결과를 통하여 다류 중 천연유래 카페인, 테오브로민과 테오필린 함유량을 확인 할 수 있었으며 그 결과를 바탕으로 식품 중 카페인의 천연유래 여부 판단 시 근거자료로 활용될 수 있는 것으로 사료된다.