• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.1
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• pp.8-14
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• 2018

We investigated the levels of microbial contaminants and microbial hazards during dried-laver processing. We analyzed 321 samples obtained from 18 dried-laver Pyropia spp. manufacturing facilities, including water, swab-, and processing samples as well as final products. The levels of microbial contaminants, including viable cell counts (VCC) and coliform bacteria, increased as processing progressed. The sanitary indicator bacterium, Escherichia coli, was not detected in the final products although VCC levels were high, generally exceeding 5 log CFU/g. We also investigated changes in microbial contaminants at each processing step. Both VCC and total coliform dramatically increased after 4 days of continuous processing, indicating that microbial contaminants originated, mainly, from cross contamination during processing.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.1-11
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• 2009

Consumers are very concerned about food safety as the risk with food increased. This study was conducted to evaluate the perceptions and practices of consumers on food safety in order to collect some information for the development of consumer education program. Total 500 consumers were asked to answer for survey constituted with 6 questions of generic information, 4 of food safety perceptions and 8 of food safety practices from June to July, 2006. More than half of respondents (51.8%) were unsatisfied with the food safety management of government while the individual practices on food safety were satisfactory. Especially, most respondents (98.7%) checked the expiration date of food when they purchased and 97% of respondents were washed hands before food preparation. The higher food safety perception, the better food safety practices of consumers. These results suggest that the systematic and continuous educations on food safety hazards and the principles of sanitation management are necessary for safe food handling and perception on food safety.

• Journal of Korean Home Economics Education Association
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• v.32 no.3
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• pp.63-79
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• 2020

This study aimed at analyzing the food safety units of technology and home economics textbooks, as 'safety' emerged as a key concept in the 2015 revised curriculum. From each textbook, the main text, auxiliary elements(including tables, figures, etc.), and related activities were analyzed. According to the results, first, the main texts emphasized the importance of food selection(3.08 pages), food safety hazards(2.93 pages), safe storage and management of food(2.63 pages), and meal preparation with safety and hygiene(0.98 pages). Secondly, when the auxiliary elements were examined, the food safety content was most often presented in the form of tables/illustrations/pictures, followed by supplementary learning materials, activities, captions, end-of-chapter summaries, the chapter introduction and review quiz, and unit introduction. Thirdly, most activities were individual activities rather than small group or collective activities and were focused on investigation, evaluation, craft, application, implementation, inference and judgment, utilization, and proposition. In conclusion, it is recommended for textbooks to evenly distribute the content in the main texts and auxiliary elements, and include more group activities when developing textbooks in the future.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.19-25
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• 2008

We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.197-201
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• 2014

This study was performed to identify and assess food hazards during dry laver processing. Samples including raw materials, intermediates, and finished products during dried-laver processing were collected from seven dried-laver processing facilities, and microbial analyses were conducted. Microbial levels such as total coliforms and total viable cell count (TVC) increased as the processing steps progressed. TVC and total coliforms ranged from <30 to $9.1{\times}10^7$ CFU/g and <18 to 27,600 MPN/100 g for intermediates and finished products obtained during dried-laver processing, respectively. However, no fecal coliform was detected in the samples. Additionally, food-borne bacteria including Bacillus cereus, Listeria monocytogenes, Salmonella sp., Staphylococcus aureus, and Vibrio parahaemolyticus were not identified in finished products. For heavy metal content, arsenic ranged from 30.18 to 39.05 mg/kg, mercury from 0.005 to 0.009 mg/kg, and cadmium from 0.076 to 0.318 mg/kg dry mass in all finished products. However, lead was not detected in samples tested in this study. In conclusion, dried-laver products were safe based on the levels of food-borne bacteria and heavy metal contents. However, it is important to reduce total viable cell counts and total coliforms during dried-laver processing.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.273-282
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• 2011

This study established hazards which may cause risk to human at farm during cultivation stage of paprika. Samples of plants (paprika, leaf, stem), cultivation environments (water, soil), personal hygiene (hand, glove, clothes), work utensils (carpet, basket, box) and airborne bacteria were collected from three paprika farms (A, B, C) located in Western Gyeongnam, Korea. The collected samples were assessed for biological (sanitary indications and major foodborne pathogens), chemical (heavy metals, pesticide residues) and physical hazards. In biological hazards, total bacteria and coliform were detected at the levels of 1.9~6.6 and 0.0~4.610g CFU/g, leaf, mL, hand or 100 $cm^2$, while Escherichia coli was not detected in all samples. In major pathogens, only Bacillus cereus were detected at levels of ${\leq}$ 1.5 log CFU/g, mL, hand or 100 $cm^2$, while Staphylococuus aureus, Listeria monocytogenes, E. coli O157 and Salmonella spp. were not detected in all samples. Heavy metal and pesticide residue as chemical hazards were detected at levels below the regulation limit, physical hazard factors, such as insects, pieces of metal and glasses, were also found in paprika farms. Proper management is needed to prevent biological hazards due to cross-contamination while physical and chemical hazards were appropriate GAP criteria.

• The Korean Journal of Pesticide Science
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• v.15 no.2
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• pp.218-229
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• 2011

Lepimectin is a insecticide agent. In order to register this new pesticide, the series of toxicity data on animal testing were reviwed to evaluate its hazards to consumers and to determine its acceptable daily intake. Lepimectin was mostly excreted by feces. It has low acute oral toxicity while it has no dermal, ocular irritation and skin sensitization (As the result of subchronic, chronic toxicity and carcinogenicity showed changes of hematology and clinical biochemistry parameter of serum and blood.). Two-generation reproduction toxicity, genotoxicity, carcinogenicity and prenatal development toxicity were not proven. Therefore, the ADI for Lepimectin is 0.02 mg/kg/ bw/day, based on the NOAEL of 2.02 mg/kg/ bw/day of two-years carcinogenic toxicity study in rats and applying an uncertainty factor of 100.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.83-94
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• 2024

The proportion of plant-based meat alternative (PBMA) consumers has recently increased in Korea. This is due to several reasons including protecting the environment, satisfying preferences, maintaining health, and improving eating habits. Accordingly, many companies produce and sell alternative meat using various materials. Alternative meats are classified into plant (such as soybeans and wheat), seaweed, insect, and cultured meats, depending on the raw materials used in manufacturing. PBMA is sold after undergoing processes such as grinding, seasoning, and molding. Therefore, monitoring the presence of any hazardous elements during this process is essential. Accordingly, in this study, we analyzed the harmful components of nine domestically distributed PBMA that are most easily accessible to consumers. After extracting fat from the samples and analyzing the rancidity level, samples F, G, and I were highly rancid. Trace amounts of aflatoxin were detected in samples A and B, but confirmed to be within the range. Cd and Pb were not detected in any sample. We hope that this study will help establish methods to ensure the safety of domestically sold PBMA.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.1
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.