• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.47-50
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• 1986

Sanitary condition for raw milk in Korea was investigated in this study. It is hoped that the information will be used for reference in future endeavors of study in the field of public health and food sanitation in Korea. The results were summerized as follows: 1) The viable cell counts of bacteria in raw milk were tend to be increased under the various atmospheric temperature, and the correlation coefficient between temperature and total viable cells was r=+0.921(p<0.01). 2) The correlation coefficient between methylene blue reduction time test and viable cell counts of bacteria in raw milk was r=-0.799(p<0.01). 3) The relationship between total solid rate(%) and milk fat rate(%) was highly significant level as r=+0.745(p<0.01). 4) Highly significant correlation coefficient was r= +0.945(p<0.01) between milk fat and protein rate in raw milk.

• Molecules and Cells
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• v.42 no.1
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• pp.79-86
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• 2019

Endolysins are bacteriophage-derived enzymes that hydrolyze the peptidoglycan of host bacteria. Endolysins are considered to be promising tools for the control of pathogenic bacteria. LysB4 is an endolysin produced by Bacillus cereus-infecting bacteriophage B4, and consists of an N-terminal enzymatic active domain (EAD) and a C-terminal cell wall binding domain (CBD). LysB4 was discovered for the first time as an L-alanoyl-D-glutamate endopeptidase with the ability to breakdown the peptidoglycan among B. cereus-infecting phages. To understand the activity of LysB4 at the molecular level, this study determined the X-ray crystal structure of the LysB4 EAD, using the full-length LysB4 endolysin. The LysB4 EAD has an active site that is typical of LAS-type enzymes, where $Zn^{2+}$ is tetrahedrally coordinated by three amino acid residues and one water molecule. Mutational studies identified essential residues that are involved in lytic activity. Based on the structural and biochemical information about LysB4, we suggest a ligand-docking model and a putative endopeptidase mechanism for the LysB4 EAD. These suggestions add insight into the molecular mechanism of the endolysin LysB4 in B. cereus-infecting phages.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.572-584
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• 2014

The purpose of this study was to investigate the levels of recognition, practice and information acquisition behaviors regarding food additives of university students for development of educational programs. The data were collected from 283 students in the Yeungnam region through a self-administered questionnaire. The level of concern about food additives was intermediate. The level of checking labels for food additives when buying processed foods was not high. The main reason for not checking labels for food additives was "Buying the special brand products repeatedly". In the factor analysis for perception of food additives, three factors were categorized; effect of food additives on human health, administration and regulation of food additives, and necessity of food additives. According to regression analyses, grade, concern about food additives and perception of amount of food additives had significant effects on human health. The significant variables for administration and regulation of food additives were gender, grade, major, monthly allowance and concern about food additives. In addition, major was a significant variable for the necessity of food additives. Many respondents did not reduce intake of food additives; males did less than females. Most respondents answered they did not acquire sufficient information about food additives. Regarding needs for information content on food additives, respondents wanted information about safety of food additives the most, followed by items of labels for food additives, and ways to reduce intake of food additives.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.672-677
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• 2013

The aim of this study was to develop sample preparation method and evaluate the exact cholesterol content in egg and egg powder purchased from Korean markets, and to determine whether significant differences exist among various egg products, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To evaluate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification to determine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of 92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionization detector. Therefore, the total cholesterol content in whole egg was estimated between 160.8 and 226.3 mg/egg (AV(average) $186.8{\pm}3.5$), which is similar or lower than previously reported levels. The value for cholesterol in egg powder was estimated between 2.94 and 3.49 mg/g (AV $3.23{\pm}0.15$). We suggested method that can be applicable to chicken egg and egg powder matrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpful for processed food producers for deciding food labels of cholesterol content.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.432-439
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• 2014

This study investigated the perception of employees in restaurants located in Seoul concerning climate change, food safety against climate change and performance of food safety management. The survey was administered to 535 respondents from June 10~13, 2013. Exactly 52.2% of respondents answered that knew of climate change, whereas 7.3% of respondents answered that they didn't know about climate change. 86.6% of respondents recognized that climate change affects food safety. Among food safety management performance, the highest score was observed for thoroughly cooked foods (more than 1 min at $74^{\circ}C$ as internal temperature of foods). For importance of role of operator, respondents recognized that 'confirming food safety guideline' and 'cleaning and disinfecting environment' were important. For 'whether have you seen the food safety guideline against climate change', 32.5% said 'yes' while 67.3% answered 'no' or 'don't know'. Based on these results, employees in restaurants generally recognize climate change and its relationship with food safety. However, food safety education and related guidelines need to be improved to provide related information.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.352-356
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• 2009

The purpose of this study was to introduce the toxicological study review to evaluate the safety of PDMS on the 69th JECFA meeting. Polydimethylsiloxane is a polymer and its ADI was established at 23rd JECFA meeting in 1979. The ADI was maintained although the specification was expanded at its 26th, 29 th, 37 th meetings. Recently, it was reported that PDMS with low molecular weight and viscosity has high absorption rate and different toxicity, so it was submitted at 69th meeting. Toxicological studies of PDMS were submitted from the sponsor and additional information is collected from a document searching. The toxicological studies were reviewed in accordance with the 'Guidelines for the preparation of toxicological working papers for the Joint FAO/WHO Expert Committee on Food Additives'. In the available acute, sub-chronic and chronic toxicity studies on PDMS, dose-related increases in incidence and severity of ocular lesions(corneal crystal, inflammation of the corneal epithelium etc.) were consistently observed after oral dosing. It seems to be a local irritant effect, but the mechanism by which the ocular lesions arose is unclear, although the lack of absorption of PDMS indicates that it is unlikely to be a direct systemic effect. Consequently, the relevance of the ocular lesions for food use of PDMS could not be determined. The ADI of PDMS was re-established from 0-1.5 mg/kg bw/day to 0-0.8 mg/kg bw/day by applying additional safety factor 2 based on its ocular toxicity. The result of 0-0.8 mg/kg bw/day is a temporary ADI until further data are provided to 2010.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.398-406
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• 2012

The acid value of the oil extracted from the three kinds of 15 fried foods ranged from 0.89 to 3.92, the peroxide value ranged 10.0~57.14 meg/kg. Among the samples, popcorn chicken contained the highest crude fat content, showing $6.64{\pm}0.26(%)$, while the french-fries showed $2.87{\pm}0.31(%)$, which was the lowest. The content of the trans fatty acid per 100 g of the foods were; the fried foods: 0.02~0.06 g. The french-fries contained the lowest saturated fatty acid per 100 g of the foods, showing 0.41~1.55 g, while the popcorn chicken showed the highest content, 1.16~3.43 g. The fried foods contained the highest linoleic acid content. Further, fried foods exhibited safe levels of trans fat content. The "School Zone", which sells snacks, candies, chocolates flow, was not detected in the saccharin. Cookies, candies, chocolate was not detected in the tar colors. Aerobic plate count were ranged from 0~4,700 cfu/g in cookies, Salmonella test came out negative.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.199-206
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• 2013

This study was performed to compare the dietary food and nutrient intakes according to supplement use in pregnant and lactating women in Seoul. The subjects were composed of 201 pregnant and 104 lactating women, and their dietary food intake was assessed using the 24-h recall method. General information on demographic and socioeconomic factors, as well as health-related behaviors, including the use of dietary supplements, were collected. About 88% and 60% of the pregnant and lactating women took dietary supplements, respectively. The proportion of dietary supplements used was higher in pregnant women with a higher level of education. After adjusting for potential confounders, among the pregnant women, supplement users were found to consume 45% more vegetables, and those among the lactating women were found to consume 96% more beans and 58% more vegetables. The intakes of dietary fiber and ${\beta}$-carotene among supplement users were higher than those of non-users, by 23% and 39%, respectively. Among pregnant women, the proportion of women with an intake of vitamin C (from diet alone) below the estimated average requirements (EAR) was lower among supplement users [users (44%) vs. non-users (68%)], and the proportion of lactating women with intakes of iron (from diet alone) below the EAR was lower among supplement users [usesr (17%) vs. non-users (38%)]. These results suggest that among pregnant and lactating women, those who do not use dietary supplements tend to have a lower intake of healthy foods, such as beans and vegetables, as well as a lower intake of dietary fiber and ${\beta}$-carotene, which are abundant in these foods, and non-users are more likely than users to have inadequate intake of micro-nutrient such as vitamin C and iron.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.642-654
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• 1998

In order to examine the television(TV)'s role of nutrition education and the nutritional interests and problems of the general public in the 1990s, a comtents analysis was done on two nutrition-related TV programs, a regular round-table talk show and a newscast. Broadcast from January 1993 to July 1997 and from January 1997 to July f1997, respectively. Nutrition-related information was classified into five categories. Food and nutrient(39.5%) and diseases(34.7%) were most frequently telecasted, which were followed by food habits and general health(13.0%), traditional dishes and cookery(8.2%), and food sanitation and safety(4.6%). In becoming the latest year, some trends in the issues displayed increased telecasts about disease, dish and cookery, and food safety, while the telecasting of food and nutrient decreased. The contents about the relations hip between life-style(including diet) and chronic degenerative diseases and the importance of balanced diets and regualr meals for health promotion became particularly emphasized. Overall, two TV programs provided the public with positive, practical, and sometimes practive nutrition education messages for improving eating life and health care. They also raised the public's awareness of the nutritional importance of Korean staple foods such as rice, kimchi, seaweed, and soysauce, and they sometimes satified the audience's curiosities by introducing Korean food culture or foods of Buddhist priests. When the accident of food toxicity occurred concrete information about how to manage it was rapidly given to the public. In addition they played a role in food balance policy by telecasting over-product foods such as garlic and onion. However some negative points appeared. Telecasts on milk and its products and diabetes mellitus showed the least frequently. These shows should be broadcast more often considering the present nutrition and health problems in Korea. Some functions or effects of foods were mostly explained by only physicians of Chinese medicine. Sometimes misinformed, unclear, overemphasized, biased, or unfair information was televised to the public. If these problems could be solved through the sincere cooperation between nutrition faculty and TV produces, become televison could a more complete and effective medium for educating the public about nutrition.

• Analytical Science and Technology
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• v.31 no.1
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• pp.14-22
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• 2018

After signing the WHO FCTC in 2003, South Korea ratified the FCTC in 2005. This study was conducted to provide data on toxic constituents that can be used as useful information for the level of exposure to Korean smokers. Emissions data from five brands of cigarettes were tested under the ISO and "Canadian Intense (HCI)" smoking regimes, respectively. We conducted an analysis of 25 compounds containing nicotine, tar, carbonyls, phenolics, volatile organic compounds (VOCs), and semi-VOC cigarette smoke. Tar and nicotine showed levels of 4.3 to 5.8 mg/cig and 0.4 to 0.5 mg/cig, respectively, which are within the range of tolerance presented in ISO 8243. In the case of carbonyls, formaldehyde was detected within a range of 8.2 to $14.3{\mu}g/cig$, and acetaldehyde was present within a range of 224.7 to $327.2{\mu}g/cig$ under the ISO smoke regime. Crotonaldehyde was not detected under the ISO regime, and all of the carbonyls showed values 2.3 to 4.5 times higher under the HCI regime than those under the ISO regime. Catechol, which showed a level of 47.0 to $80.5{\mu}g/cig$ under the ISO regime and 117.5 to $184.7{\mu}g/cig$ under the HCI regime, was the highest constituent among the phenols. The amount of isoprene was 91.7 to $158.3{\mu}g/cig$ under the ISO regime and 221.0 to 377.0 under the HCI regime. To summarize, most of the constituents showed a tendency to be detected at levels 2 to 4 times higher under the HCI regime than under the ISO regime. Above all, these results represent the first analysis in Korea from an independent institute of tobacco companies under accreditation of ISO 17025.