• Korean Journal of Medicinal Crop Science
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• v.28 no.2
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• pp.119-127
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• 2020

Background: The aim of this study was done to identify whether mass produced wild ginseng culture broth prepared from cultivated wild ginseng roots could have an application in enhancing the agricultural utility value of leafy vegetables. Methods and Results: Leafy vegetables Lactuca sativa and Brassica juncea were treated with wild ginseng culture broth. Plants were examined and treatment (100 ㎖) applied twice a week over an eight week period. Total phenolic and flavonoid content of treated plants was then measured. Wild ginseng culture broth treatment resulted in phenolic and flavonoid content of 0.40 mg·GAE/㎖ and 0.36 mg·QE/㎖, respectively in L. sativa. When treated with wild ginseng culture broth, free radical scavenging ability was found to be higher in both L. sativa and B. juncea whereas antimicrobial activity was found to be higher in B. juncea (625 ㎍/㎖) than in L. sativa. Inorganic element analysis of L. sativa and B. juncea showed that Ca and Mg were higher in the wild ginseng broth treatment group, whereas harmful elements such as As were reduced. Conclusions: Rather than discarding the wild ginseng culture broth, it can be used as a fresh biomaterial by reprocessing it as agricultural products that can promote growth and improve functionality in plants.

• Korean Journal of Agricultural Science
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• v.48 no.1
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• pp.33-43
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• 2021

Along with the widespread use of pesticides in the world, concerns over human health impacts are rapidly growing. There is a large body of evidence on the relationship between the exposure to pesticides and the elevated rate of chronic diseases such as different types of cancers, diabetes, neurodegenerative disorders like Parkinson, Alzheimer, and amyotrophic lateral sclerosis (ALS), birth defects, and reproductive disorders. This research assessed the health risk of pesticide residues by the dietary intake of vegetables collected from the agro-based markets of Dhaka, Bangladesh. As some of the banned pesticides were also found in vegetable samples, they may pose a higher risk because of cheaper availability and hence the government of Bangladesh should take strong measures to control these banned pesticides. Five organo phosphorus (chlorpyrifos, parathion, ethion, acephate, fenthion) and two carbamate (carbaryl and carbofuran) pesticide residues were identified in twenty four samples of two common vegetables (tomato and brinjal). The pesticide residues ranged from below a detectable limit (< 0.01) to 0.36 mg·kg^-1. Acephate, chlorpyrifos, ethion, and carbaryl were detected in only one sample, while co-occurrence occurred twice for parathion. Continuous monitoring and strict regulation should be enforced regarding the control of pesticide residues in fresh vegetables and other food commodities in Bangladesh.

• Journal of Radiation Protection and Research
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• v.46 no.4
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• pp.178-183
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• 2021

Background: This study was carried out to provide environmental transfer parameter values to estimate activity concentrations of these radionuclides in agricultural crops when direct contamination occurred. Materials and Methods: Mass interception fractions (F_Bs) and weathering half-lives (T_ws) of ¹³¹I and radiocesium were calculated using openly available monitoring data obtained after the Fukushima Daiichi Nuclear Power Plant accident. F_B is the ratio between the initial radioactivity concentration of a radionuclide retained by the edible part of the plant (Bq·kg^-1 fresh weight [FW]) and the amount of deposited radionuclide in that area (Bq·m^-2). T_w values can be calculated using activity concentrations of crops decreased with time after the initial contamination. Results and Discussion: Calculated F_B and T_w values for ¹³¹I and radiocesium were mostly obtained for leafy vegetables. The analytical results showed that there was no difference of F_Bs between ¹³¹I and radiocesium by t-test; geometric mean values for leafy vegetables cultivated under outdoor conditions were 0.058 and 0.12 m²·kg^-1 FW, respectively. Geometric mean T_w value of ¹³¹I in leafy vegetables grown under outdoor conditions was 8.6 days, and that of radiocesium was 6.6 days; there was no significant difference between T_w values of these radionuclides by Wilcoxon rank sum test. Conclusion: There was no difference between ¹³¹I and radiocesium for F_Bs and T_ws. By using these factors, we would be able to carry out a rough estimation of the activity concentrations of ¹³¹I and radiocesium in the edible part of leafy crops when a nuclear accident occurred.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.250-257
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• 2006

The purpose of this study is to evaluate microbiological contamination of leafy vegetables. Total aerobic bacteria and coliforms were monitored to get the contamination levels and Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni to detect pathogens with risk of foodpoisoning from fresh vegetables. The colony count of total aerobes and coliforms was also performed to determine the efficacy of washing with tab water by common consumers. 124 samples which are divided into 8 kinds of vegetables - Sesame leaf, Dropwort, Chinese cabbage, Korean leek, Lettuce, Crown daisy, Pimpinella brachycarpa, Chicory were sampled in 2 wholesale markets in Incheon. Mean counts of total aerobic bacteria for individual vegetables ranged from $2.2\times10^6\;CFU/g\;to\;6.0\times10^7\;CFU/g$ and total coliforms were from $4.1\times10^5\;CFU/g\;to\;9.8\times10^6\;CFU/g$. Both show the peaks in summer on this study from March to September. Decrease rates after washing with tab water averaged 81.0% and 82.5% in total aerobic bacteria and coliform counts respectively. Staphylococcus aureus was isolated 8.1%, Bacillus cereus 14.5%, Clostridium perfringens 5.6%, Escherichia coli 18.5%. 11 samples showed overlapped bacterial contamination. For respective vegetables Staphylococcus aureus isolated from 0.0% to 22.2%, Bacillus cereus from 0.0% to 29.4%, Clostridium perfringens from 0.0% to 23.1 %, Escherichia. coli from 0.0% to 35.0%. Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni were not isolated. This study is expected to be available as the reference for the basal data of pathogens in fresh vegetables.

• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.38-43
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• 2018

A few authors have already investigated microbial contamination of leafy vegetables in distribution condition and examined the effect of temperature abuse on microbial safety or product quality. But this study analyzed proliferation of indicator microorganisms and food poisoning bacteria in real situation in Korean agroindustry and investigated washing effect of micobial contamination on leaf surface. Leafy vegetables were found to be contaminated with aerobic bacteria at $0.1{\sim}0.32{\times}10^3CFU/g$. Staphylococcus aureus and Bacillus cereus were detected in leafy vegetables at $0{\sim}0.54{\times}10^3CFU/g$. However, Salmonella spp., Coliforms, Clostridium spp. and Listeria spp. were not detected in any samples. Indicator microorganisms and food poisoning bacteria on leafy vegetables increased at room temperature when simulatively distributed condition. After clean-up, the indicator microorganisms and food poisoning bacteria of kimchi cabbage, lettuce and perilla leaf were decreased to a very low level. This study suggests that it is necessary to improve the level of hygiene management such as use of cold chain system and hygiene management of transport tools during the distribution process for fresh leafy vegetables.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.164-169
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• 2023

Vegetables are rich sources of dietary fiber, which exhibit various health benefits. In the Republic of Korea, vegetables are consumed after cooking using different methods. However, they are most commonly eaten raw or blanched. In this study, chamnamul, sesame leaf, Fischer's ragwort, burdock root, and garlic stem from Korea were analyzed according to the Korean Food Code, and changes in dietary fiber content after blanching were compared. Blanching reduced the total dietary fiber (TDF) content in chamnamul (from 3.67±0.03 to 2.61±0.14 g/100 g), burdock root (from 4.95±0.40 to 3.89±0.10 g/100 g), and sesame leaf (from 4.32±0.12 to 3.65±0.17 g/100 g), but increased it in Fischer's ragwort (from 6.09±0.49 to 6.43±0.01 g/100 g) and garlic stem (from 4.52±0.35 to 5.09±0.04 g/100 g). Sucrose, glucose, and fructose were detected in the vegetables; however, sesame leaf did not have sucrose. Fresh burdock root had the highest sucrose content (1.71±0.07 g/100 g) whereas garlic stem had the highest glucose and fructose content (1.65±0.02 and 1.73±0.02 g/100 g, respectively) compared with other vegetables. Upon blanching, the free sugar content of vegetables decreased for all sugars except for sucrose, which increased in Fischer's ragwort (from 0.10±0.01 to 0.14±0.01 g/100 g) and garlic stem (from 0.76±0.00 to 0.83±0.01 g/100 g). These results can provide information on blanching-associated changes in the content of dietary fiber and free sugar in foods prepared using these vegetables.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.306-313
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• 2017

This study systemically analyzed the data on the microbial levels in fresh vegetables in Korea to identify the points to control. We scanned the studies published between 2001 and 2015 in peer-reviewed research papers on the microbial levels in fresh vegetables produced in Korea. Plant products were categorized by using the US IFSAC (Interagency Food Safety Analytics Collaboration) category. The most consumed, the non-heat treated, the epidemiological foodborne diseases sources of fresh vegetable in foodservice (KCDC data) were identified by literature review. Articles were screened using National Digital Science Library (NDSL) search engine regarding to microbial hazards in plant products. Based on the total plate count number and coliforms on the 89 data cases from 26 published articles, the total plate count number was high in the order of sprouts, leaf and stem, bulbs and roots, vine-grown, solanaceous, melons, and pome. Escherichia coli was frequently detected in leaf and stem and sprouts products. Focused on the microbial data of leek, lettuce and cabbage, the levels of total plate count, coliforms and Bacillus cereus showed the levels of 4.15~7.69 log CFU/g, 1~6.99 log CFU/g, and 0.51~3.9 log CFU/g, respectively, by 33 published papers. The levels of environmental factors affecting the microbial safety of lettuce and leek before harvest were investigated. Manure, soil, hands, scale, gloves were the major potential microbial contamination points to control. In addition, GAP (good agricultural practice), microbial testing, and improvement of irrigation methods are required to provide the safer fresh produce.

• Food Science and Preservation
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• v.16 no.4
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• pp.573-578
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• 2009

Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from $10^1{\sim}10^2$ CFU/100 $cm^2$, $10^0{\sim}10^4$ CFU/100 $cm^2$, and $10^4{\sim}10^6$ CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to $10^2$ CFU/100 $cm^2$ and $10^4{\sim}10^5$ CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were $10^0{\sim}10^1$ CFU/plate and $10^1{\sim}10^3$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.759-768
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• 2003

This study examined the factors related to stages of dietary behavioral changes among 1449 child bearing aged women (mean age $\pm$ SD = 25.6 $\pm$ 5.3 years) residing in large cities. A self administered questionnaire was used to assess stages of dietary behavioral change, meal balance and regularity, food availability, nutrition knowledge, body mass index, nutrient intake, and psycho-social factors including self efficacy, perceived benefits and barriers, social modeling. Undesirable dietary behaviors (precontemplation and contemplation) were shown among 45.1-57.4% of the participants, among those, 33.4-43.0% were precontemplators. Participants' self efficacy scores associated with dietary changes were higher in specific situations (3.42) as compared to general situations (2.86). Similarly, they appeared to perceive more benefits (3.86) rather than barriers (2.76) by changing their inappropriate eating habits. Perception and accuracy scores of nutrition knowledge were relatively high, indicating 90.9 and 80.1, respectively. In terms of food availability at home, fresh fruits received the highest score, followed by milk and milk products, vegetables, meat, alcoholic beverages and soft drinks. In social modeling assessment, family members, as compared to friends, appeared to have better dietary habits. Stages of dietary behavioral change assessed in terms of meal regularity were associated with nutrient intake, showing higher energy and carbohydrate intakes but lower fat intake among those who belonged to the action and maintenance stage. They also presented higher self efficacy and perceived more benefits and less barriers regarding the change of undesirable eating habits. Fresh meat and vegetables were more available among those maintaining desirable dietary habits. Results of this study presented the significant relations of motivational and reinforcing social factors with stages of dietary behavioral changes and a need for the development of tailored nutrition education program considering these factors for child-bearing aged Korean women.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.393-398
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• 2016

The objective of this study was to isolate pathogenic Escherichia coli from fresh vegetables with selective media and Petrifilm, and identify a suspicious colony using biochemical identification. Twenty gram of lettuce, twenty gram of cabbage and ten gram of sprout were prepared, and a 5-strain mixture of pathogenic E. coli (Enterohemorrhagic E. coli NCCP11142, Enterotoxigenic E. coli NCCP14037, Enteropathogenic E. coli NCCP14038, Enteroaggregative E. coli NCCP14039, Enteropathogenic E. coli NCCP15661) was inoculated to obtain 1, 2 and 3 log CFU/g. Eighty to ninety milliliter of buffered peptone water (BPW) was placed and pummeled for 60 s. As a results, the Petrifilm method was all positive, but enrichment method of qualitative analysis was negative except for 3-log CFU/g inoculated lettuce. Regarding biochemical identification of pathogenic E. coli, the identification rates were dependent on type of methods and vegetables; lettuce: API 20E 100% (44/44), Microgen GNA 100% (44/44) and Food System 66.7% (10/15), cabbage: API 20E 64.7% (22/34), Microgen GNA 50% (16/32) and Food System 60% (9/15), sprout: API 20E 65.1% (28/43), Microgen GNA 62.3% (27/43) and Food System 53.3% (8/15). These results could be useful in determining an appropriate method to detect pathogenic E. coli in fresh vegetables.