• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.195-209
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• 2003

The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, 1) pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and 2) time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows: The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ∼ 20.0$^{\circ}C$ for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ∼ 25.2$^{\circ}C$ for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok, than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few S. spp. was detected in the pan-fried oak mushroom and meat, but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok. The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli O157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodok, the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.6
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• pp.1002-1011
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• 2020

Objective: This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea. Methods: Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates were identified using sequencing of internal transcribed spacer region. Results: The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per hazard analysis critical control point regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these Penicillium, Aspergillus, and Cladosporium were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by Penicillium (76%), while Aspergillus in a single farm. Among 39 species, the prominent members were Penicillium commune, P. oxalicum, P. echinulatum, and Aspergillus versicolor. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms. Conclusion: The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.

• Agribusiness and Information Management
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• v.3 no.2
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• pp.43-62
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• 2011

The goal of this study is to determine, based on survey results, the underlying factors that affect the intention of the farmers who have not adopted the Hazard Analysis and Critical Control Points (HACCP) system for the rearing phase of pig production to adopt this system in the future. The research model for this study was con structed based on strategic contingency theory, the theory of the diffusion of innovation, and the technology acceptance model (TAM). Using structural equation modeling with partial least squares (PLS), this study analyzes the effects of the intensity of competition, the environmental uncertainty, the innovativeness and self-efficacy of the individual farmers, and the impact of the credibility of the Agricultural Technology Service Center (ATSC), which acts as the principal agent of technology dissemination and as a leader of change, on the perceived usefulness of technology and the farmers' intention to adopt the system. The results of the analysis are as follows. First, with regard to the underlying factors affecting the intention to adopt the new system, the intensity of competition within the industry and the institutional credibility of the ATSC were inferred to underlie the perceived usefulness. Second, institutional credibility has a positive impact on the perceived usefulness of the system, and the perceived usefulness, in turn, has a positive impact on the intention to adopt. The perceived ease of use also has a positive impact on the intention to adopt. Because the factor that has the biggest impact on the intention of a farm to adopt is the credibility of the ATSC, it is crucial for extension organizations, such as the ATSC, to make greater efforts to promote the expansion of the HACCP system. Because farmers feel that the implementation of the HACCP system is an instrumental strategy for coping with the high intensity of competition within the industry, they attempt to gain a competitive edge through the production of safe livestock products.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.232-244
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• 2000

Domestic market of mass catering establishments has been increased greatly since early 90's with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to dove op HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.202-206
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• 2014

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.230-237
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• 2003

For hygenic evaluation, microbiological tests of seasoned raw vegetal)les from five high school foodservice operations were conducted. The antimicrobiological effect of pre-preparation with vinegar against microorganisms on vegetables in foodservice operations was also investigated. Total plate counts of leek gukgalli, broad bellflower saengchae and vegetable salad ranged from 10$^4$ CFU/g to 10$^{6}$ CFU/g. Coliform levels of those ranged from 10$^2$CFU/g to 10$^4$ CFU/g. Leek washed three times was pre-prepared at different concentration (0.05%,0.1%,0.5%,1% and 2%) and temperature ( 1$0^{\circ}C$ 2$0^{\circ}C$ and 4$0^{\circ}C$) for 5, 10 and 30 minutes. The higher the concentration and temperature of vinegar were, the more the antimicrobiological activity increased. The sanitizing activity of vinegar increased with treatment time. Considering the quality of vegetable and the expense, when the levels of total plate counts and coliform of vegetable were 10$^{6}$ and 10$^3$ CFU/g, pre-preparation with 0.5% of vinegar at 2$0^{\circ}C$ for 10 minutes was best. The population of total plate count and coliform on row and leek washed three times increased during storage for 72 hours. However, The levels of microorganism on leek samples pre-prepared with 0.5% and 1% vinegar decreased during storage. After the treatment of vinegar at 1$0^{\circ}C$ for 10 minutes, Staphylocucus aureus, Escherichia coli O157, Shigella sonnei, Salmonella entritidis, Listeria monolytogenes were not detected.

• Journal of Life Science
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• v.26 no.2
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• pp.190-197
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• 2016

Aflatoxin M₁ can be produced in cow’s milk when cows eat contaminated produce. Milk is a major source of food for infants and for children who have a weak level of immunity, and the detection of Aflatoxin M₁ for risk assessment is necessary in order to reduce the amount of it in milk. In this study, the Aflatoxin M₁ level was monitored for one year in raw milk samples obtained from Chungnam Province, Korea. The milk samples were divided into three categories: 1. milk samples from a standard general farm, 2. milk samples from a HACCP controlled farm, and 3. milk samples from the supply of Aflatoxin M₁ reduced fodder. The average concentrations of Aflatoxin M₁ in milk were 0.023±0.005 ug/l for the standard general farm, 0.017±0.004 ug/l for the HACCP controlled farm, and 0.013±0.003 ug/l for the supply of Aflatoxin M₁ reduction fodder. Milk collected from the supply of Aflatoxin M₁ reduction fodder had the lowest level of Aflatoxin M₁. However, when efficiency and economic aspects are considered the most effective way of reducting Aflatoxin M₁, could be taking milk from the HACCP controlled farm and implementing good feed management. Institutional support from the government, careful management of dairy farming, and a strict farm sanitation program are required in order to lower the level of Aflatoxin M₁ in milk.