• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.181-188
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• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.202-210
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• 2003

This study aims at making a HACCP(Hazard Analysis Critical Control Point)plan to be applied to soybean curd and verifing its effectiveness. First, we develped a general model of HACCP according to the guidelines of Codex (FAO/WHO). And we applied the model to 4 soybean curd workshops for 3 months. The HACCP model is composed of these procedures; HACCP team organization, production description, work flow chart, hazatd analysis, CCP (critical control point) decision, CL (critical limit) establishment, monitoring method decision, correction, verification and documentation. CCP were selection procedure and refrigeration procedure in non-wrapped soybean curd. CCP were selection procedure, heat-sterilizing and refrigeration in wrapped soybean curd. The result of bacterial experiment after apling the model for 3 months, the bacterial numbers of soybean curd box, wrapper, and soybean curd production were lower after appling than before appling, the model. We could verify that the appications of the HACCP model were effective to the soybean curd workshops.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.

• Journal of the Korean Society of Hazard Mitigation
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• v.9 no.1
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• pp.41-47
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• 2009

Transverse rib web of orthotropic steel decks is highly susceptible to stress concentration due to out-of-plane and oil canning deformation caused by longitudinal rib distortion. In particular, stress concentrations are observed in the crossing point of longitudinal rib-transverse rib-deck plate, and cutout parts of transverse rib. The main objective of this study is to improve structure performance and to reduce the stress concentration of aforementioned susceptible parts. It is known that the installation of diaphragm alleviates stress concentrations between crossing point ant cutout. The influence of transverse rib placement and cutout width on stress concentrations was thoroughly investigated through numerical analyses. The numerical result showed that diaphragms produce the structural details for improved structure performance, when the transverse rib was placed in the same location with diaphragms. In any case, it is certain that the installation of diaphragms has more advantageous than the case without diaphragms in terms of structure performance of orthotropic steel decks. In this study, the distance ratio($y_i/y_{total}$) is defined as the ratio of the distance($y_{total}$) between the deck plate and longitudinal rib bottom to the distance($y_i$) between the deck plate and crossing point of longitudinal rib-transverse rib in cutout part. It has been found that the optimal distance ratio was 0.85 from the numerical simulation.

• Journal of the Korean Society of Hazard Mitigation
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• v.11 no.2
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• pp.147-156
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• 2011

The purpose of multipurpose reservoir operation in flood season is to reduce the peak flood at a control point by utilizing flood control storage or to minimize flood damage by controlling release and release time. Therefore, the most important thing in reservoir operation for flood season is to determine the optimal release and release time. In this study, goal programming is used for the optimal reservoir operation in flood season. The goal programming minimizes a sum of deviation from the target value using linear programming or nonlinear programming to obtain the optimal alternative for the problem with more than two objectives. To analyze the applicability of goal programming, the historical storm data are utilized. The goal programming is applied to the reservoir system operation as well as single reservoir operation. Chungju reservoir is selected for single reservoir operation and Andong and Imha reservoirs are selected for reservoir system operation. The result of goal programming is compared with that of HEC-5. As a result, it was found that goal programming could maintain the reservoir level within flood control level at the end of a flood season and also maintain flood discharge within a design flood at a control point for each time step. The goal programming operation is different from the real operation in the sense that all inflows are assumed to be given in advance. However, flood at a control point can be reduced by calculating the optimal release and optimal release time using suitable constraints and flood forecasting system.

• Korean Journal of Organic Agriculture
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• v.26 no.4
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• pp.759-774
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• 2018

This study was conducted to establish scores according to the importance levels of each HACCP evaluation item in cattle farm. The importance levels and score of each HACCP evaluation item was derived through the non-compliance rate and severity levels of hazard. In order to change the score criteria according to the importance of each HACCP evaluation item, we analyzed the importance of each HACCP evaluation item by using the portfolio mapping method according to the occurrence frequency and severity levels of hazard. The scores were classified into 3 point, 2 point, and 1 point, respectively, by classifying the importance of each category as 'high', 'middle' and 'lower'. Accordingly, we have established a now scoring system of each HACCP evaluation item through this study. Through the result of this study, the objectivity of the comparative evaluation was verified by implementing the currently used HACCP evaluation item to the cattle farm. In conclusion, Implementation of the result of this study to cattle farm may help to increase the objectivity and also improve more safety and hygienic cattle management and raw milk production.

• The Journal of the Korea institute of electronic communication sciences
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• v.12 no.2
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• pp.255-260
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• 2017

In Korea, traffic accidents between pedestrians and vehicles in 2015 account for 38.8% of all accidents. This study proposes a system design that can measure the risk of conflict between a vehicle and a pedestrian. Firstly the systemdetect and estimate the position, speed, and directional data of the vehicle and the pedestrian. And then it estimate the conflict point between a vehicle and a pedestrian. The risk of conflict is quantified by estimating the pedestrian safety margin (PSM), which is the time difference between the arrival of the pedestrian at the crossing point to the point of conflict and the vehicle approaching the point. In this system each data is acquired through an external monitoring based evaluation module and an individual wearing module. In the future, such a system can be used for decision making such as the design of road hazard improvement facilities and the designation of the elderly protection area.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.556-560
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• 2005

The measurement method by Laser Speckle Interferometry which uses the interference law which will grow precedes and with it explains a resolution measurement ability and together the change of place arrowhead and general measurement, at real-time measurement sensitivity it has application boat song from candle precise measurement field it is increasing. But, currently the domestic application technique to sleeps and optical science military merit by optical science interferometer and directness it composes purchases to the level which it applies the expensive commercial business equipment the outside and in spite of the technical ripple effect is deficient even in many strong point. The hazard which complements like this problem point form technical development it leads from the research which it sees and an application degree and to sleep as the measurement equipment which tries to develop the small-sized optical science interference sensor and an interpretation program it raises it does.

• Journal of the Korean Applied Science and Technology
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• v.28 no.3
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• pp.351-358
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• 2011

It was researched to be alternative of TGIC type hardener with human hazard element as PT 910 mix powder paint with hardener. Generally PT 910 was compared with TGIC & Epoxy resin of hardener to be used at thermosetting powder paint. We inquired a property of matter for paint through Gel time, glass transition temperature, melting point and a property of matter for film through a property of adhesion, a property of tolerance, softness, gloss, acid-resistant, alkali-resistant, salt water spray-resistant, facilitation climatic. When PT 910 is used of hardener, it was shown the excellent results in gel time, softness, salt water spray-resistant, fracilitation climatic and the similar results in melting point, a property of tolerance, a property of adhesion, gloss, acid-resistant, alkali-resistant, as compared with the powder paint used by TGIC hardener. The glass transition temperature was little low. But there was slightly different results. After the study results, we reached the conclusion that thermosetting powder used by PT 910 is alterative to by TGIC hardener.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).