• Safe Food
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• 제9권1호
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• pp.13-23
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• 2014

• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• 한국식품위생안전성학회지
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• 제20권1호
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.

• Food Science and Biotechnology
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• 제15권5호
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• pp.651-663
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• 2006

Hazard Analysis and Critical Control Point (HACCP), a systematic process that identifies, assesses, and controls hazards, has been developed as an effective alternative to conventional end-point analysis for food safety control. The importance of HACCP has been emphasized recently due to the development of new food processing technologies and the increase in international trade demanding worldwide of food product safety. This paper provides a review of HACCP and a generic HACCP template for its implementation for aseptic processing of a juice drink.

• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.

• 한국수산과학회지
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• 제50권4호
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.409-431
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• 2022

Various insects have emerged as novel feed resources due to their economical, eco-friendly, and nutritive characteristics. Fish, poultry, and pigs are livestock that can feed on insects. The digestibility of insect-containing meals were presented by the species, life stage, nutritional component, and processing methods. Several studies have shown a reduced apparent digestibility coefficient (ADC) when insects were supplied as a replacement for commercial meals related to chitin. Although the expression of chitinase mRNA was present in several livestock, indigestible components in insects, such as chitin or fiber, could be a reason for the reduced ADC. However, various components can positively affect livestock health. Although the bio-functional properties of these components have been verified in vitro, they show positive health-promoting effects owing to their functional expression when directly applied to animal diets. Changes in the intestinal microbiota of animals, enhancement of immunity, and enhancement of antibacterial activity were confirmed as positive effects that can be obtained through insect diets. However, there are some issues with the safety of insects as feed. To increase the utility of insects as feed, microbial hazards, chemical hazards, and allergens should be regulated. The European Union, North America, East Asia, Australia, and Nigeria have established regulations regarding insect feed, which could enhance the utility of insects as novel feed resources for the future.

• Toxicological Research
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• 제31권3호
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• pp.227-240
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• 2015

Recent amendment on the Food Sanitation Act in Korea mandated the Minister of Food & Drug Safety to secure the scientific basis for management and reevaluation of standards and specifications of foods. Especially because the current food safety control is limited within the scope of 'Farm to Market' covering from production to retail in Korea, safety control at the plane of true 'Farm to Fork' scope is urgently needed and should include 'total diet' of population instead of individual food items. Therefore, 'Total Diet Study (TDS)' which provides 'closer-to-real' estimates of exposure to hazardous materials through analysis on table-ready (cooked) samples of foods would be the solution to more comprehensive food safety management, as suggested by World Health Organization and Food and Agriculture Organization of the United Nations. Although the protection of diets from hazards must be considered as one of the most essential public health functions of any country, we may need to revisit the value of foods which has been too much underrated by the meaningless amount of some hazardous materials in Korea. Considering the primary value of foods lies on sustaining life, growth, development, and health promotion of human being, food safety control should be handled not only by the presence or absence of hazardous materials but also by maximizing the value of foods via balancing with the preservation of beneficial components in foods embracing total diet. In this regard, this article aims to provide an overview on TDS by describing procedures involved except chemical analysis which is beyond our scope. Also, details on the ongoing TDS in Korea are provided as an example. Although TDS itself might not be of keen interest for most readers, it is the main user of the safety reference values resulted from toxicological research in the public health perspective.

• Journal of Biosystems Engineering
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• 제41권3호
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• pp.240-254
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• 2016

Background: Foodborne pathogens are a growing concern with respect to human illnesses and death. There is an increasing demand for improvements in global food safety. However, it is a challenge to detect and identify these harmful organisms in a rapid, responsive, suitable, and effective way. Results: Rapid developments in biosensor designs have contributed to the detection of foodborne pathogens and other microorganisms. Biosensors can automate this process and have the potential to enable fast analyses that are cost and time-effective. Various biosensor techniques are available that can identify foodborne pathogens and other health hazards. Conclusions: In this review, biosensor technology is briefly discussed, followed by a summary of foodborne pathogen detection using various transduction systems that exhibit specificity for particular foodborne pathogens. In addition, the recent application of biosensor technology to detect pesticides and heavy metals is briefly addressed.

• Journal of Nutrition and Health
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• 제44권1호
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• pp.61-73
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• 2011

본 연구는 유해물질 인체 노출 요인의 가장 큰 부분을 차지하는 식생활에 대한 과학적이고, 유해물질 인체 노출 조사 결과의 신뢰성을 높일 수 있는 표준화된 설문지를 개발하는 것이다. 본 연구의 결과를 요약하면 다음과 같다. 1) 본 연구에서는 문헌고찰 및 자문회의를 통해 식품으로인한 유해물질 노출의 대상물질을 11종 선정하였다. 11개 유해물질은 프탈레이트, 아플라톡신, 비스페놀A, PAHs, 다이옥신, PCBs, 수은, 납, 카드뮴, 비소, 아크릴아마이드를 선정하였다. 2) 선정된 유해물질별로 종류와 특성을 파악하고, 식품을 통한 노출 수준, 노출방법, 노출경로 등을 조사하였다. 유해물질별로 노출 특성을 반영하여 선정된 11개의 유해물질 노출평가를 위한 공통 설문 문항을 도출하였다. 3) 11개의 유해물질 노출평가를 위한 설문지를 토대로 통합적인 설문지를 개발하였다. 개발한 식생활 조사지는 인구학적 특성, 직업 특성, 사회경제적 특성, 건강 관련 특성, 식품 섭취 행태 관련 문항을 포함하였다. 식품섭취행태를 조사하기 위해 19개의 식품군을 세분화하여 총 99개의 식품목록으로 개발하였고, 지난 1년간 섭취한 식품의 빈도와 구매시 주로 사용하는 용기, 보관시 주로 사용하는 용기, 주로 사용하는 조리방법에 대한 질문을 포함하였다. 이상의 연구 결과를 토대로 본 연구에서 개발한 식품으로 인한 통합적 유해물질 노출평가 설문 조사지를 이용하여 우리 국민의 유해물질 노출 수준을 파악하고, 위험 집단을 선별하는 연구 수행을 실시할 수 있을 것이다. 이를 통해 유해물질 노출관리를 위한 정책 수립을 위한 기초 자료를 생산할 수 있다는데 그 의의가 있다.