• 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.

• Journal of Life Science
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• v.27 no.11
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• pp.1308-1314
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• 2017

The Chinese red-headed centipede Scolopendra subspinipes mutilans, a member of the arthropod class Chilopoda, is a traditional medicine used for the treatment of several allergic diseases, such as atopy. S. subspinipes mutilans samples were collected from different regions of South Korea: Sancheong, Gyeongnam; Yeonggwang, Jeonnam and Jeju-do. The nutritional values of the centipedes were analyzed to extend the species' applications. The crude protein and fat contents of all samples were high and ranged from 54.9-55.8% and from 26.8-30.6%, respectively. Essential amino acids were present; lysine was the most common and accounted for 3.4-3.6% of the essential amino acids. Glutamic acid, which assists in improving concentration, memory and other cognitive abilities, was the most common non-essential amino acid at 6.8-7.1%. It had a similar content percentage in all three regions' samples. Additionally, unsaturated fatty acids were present, and oleic acid, which prevents cancer and cardiac disease, was the most common at 41.3-48.6% of each sample. Mercury, a hazardous substance, was detected at a range of 0.08-0.11 mg/kg in all samples; the amount was lower than the standard food allowance. Additionally, no pathogenic microorganisms, such as Escherichia coli and Salmonella spp., were detected. There were no significant differences between the nutritional factors of the S. subspinipes mutilans samples from the three regions. Based on the nutritional analysis, Chinese red-headed centipedes have the potential to be food and medicinal ingredients due to their proteins, essential amino acids, unsaturated fatty acids and nutritive capacities.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.451-457
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• 2019

In this study, the characteristics of coffee grounds were reviewed by making them from solid fuel through heat-drying and oil-drying method. The differences in the higher calorific power by each dried sample were compared. And industrial analysis using the thermogravimetric analyzer was considered for applicability to organic waste and oily samples. Before and after drying, the surface of the specimen was observed with SEM equipment and the ingredients were measured through the EDS equipment. As a result, no other hazardous substances, such as heavy metals, were measured. Next, The differences between thermal decomposition and combustion reactions were considered through the TG and DTG curves. As a result, it is that the oil-dried coffee grounds is longer to burn than the heat-dried coffee grounds. Finally, the combustion gases emitted through the thermogravimetric analyzer were collected and the carbon monoxide and carbon dioxide performed qualitative and quantitative analysis using GC over time.

• Journal of Applied Biological Chemistry
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• v.57 no.3
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• pp.235-242
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• 2014

The purpose of this study is the establishment of scientific processes for making food safety policies. Thus, we investigated pesticide residue level of the agricultural commodities from market, and performed risk assessment. Fifteen agricultural items are chosen based on the frequency of Korean consumption. The samples were collected from 9 cities where populations are more than one million. Total 283 active ingredients were monitoring ( total sample number =232). Single-analysis of target pesticides was for three kinds of possible growth regulators and the multicomponent analysis was for 280 kinds of pesticides, a total of 283 species were selected to perform the pesticide residues. Before monitoring the analytes, the improvements of the analytical methods were done by method validations under the CODEX analytical method development guidelines and can produce metrics that represent the international standards applied in accordance with the guidelines. In addition to residual pesticides detected during monitoring we compare the ADI to EDI values using detected result and dietary consumption data which is extracted from annual market basket survey. The 163 samples were non-detected in the total 232 samples so it means that every agricultural commodity will residual pesticides-free in 70.3%. The detected residual pesticides showed for a total of 69 cases (29.7%). Two of samples violate Korean MRL (0.9%). The ratio of EDI compared to ADI resulted in only from 0.00087 to 0.902%. In result, we can assume that all detected residual pesticides are very safe level and current policies of Korean pesticides control may be working.

• Journal of Life Science
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• v.34 no.3
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• pp.191-198
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• 2024

To verify the nutritional value and safety of larvae fed with a soymilk residue-added food source, we compared and analyzed the nutritional components of and harmful substances in Tenebrio molitor larvae reared on wheat bran. Crude protein content based on dry weight was 1.2 times higher in the 10% soymilk residue-fed group (SR) (54.0%) than in the wheat bran-fed group (WB) (43.5%). Dietary fiber also tended to be 1.9 times more in the SR (4.9%) than the WB (2.5%). Among unsaturated fatty acids, the linoleic acid content was found to be 1.1-fold higher in the SR (32.9%) than in the WB (29.0%). Potassium, which was the most abundant among the macro minerals, was 1.1-fold more abundant in the WB (1,074.5 mg/100 g) than in the SR (1,014.0 mg/100 g). Among the micro minerals, zinc content was 1.2-fold higher in the SR (14.5 mg/100 g) than in the WB (11.9 mg/100 g). The results of the analysis of hazardous substances in the WB and SR revealed that the amount of heavy metals met the standards for heavy metals in edible insects, and food poisoning-inducing bacteria such as Escherichia coli and Salmonella spp. were not detected in all groups. These results indicate that mealworm larvae fed with 10% soymilk residue have abundant nutrients and are safe for intake. Thus, food sources with added soymilk residue has the potential to be used as feed ingredients.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.410-417
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• 2010

Various functional foods, marketing health and functional effects, have been distributed in the market. These products, being in forms of foods, tablets, and capsules, are likely to be mistaken as drugs. In addition, non-experts may sell these as foods, or use these for therapy. Efforts for creating health food regulations or building regulatory system for improving the current status of functional foods have been made, but these have not been communicated to consumers yet. As a result, problems of circulating functional foods for therapy or adding illegal medical to such products have persisted, which has become worse by internet media. The cause of this problem can be categorized into (1) product itself and (2) its use, but in either case, one possible cause is lack of communications with consumers. Potential problems that can be caused by functional foods include illegal substances, hazardous substances, allergic reactions, considerations when administered to patients, drug interactions, ingredients with purity or concentrations too low to be detected, products with metabolic activations, health risks from over- or under-dose of vitamin and minerals, and products with alkaloids. (Journal of Health Science, 56, Supplement (2010)). The reason why side effects related to functional foods have been increasing is that under-qualified functional food companies are exaggerating the functionality for marketing purposes. KFDA has been informing consumers, through its web pages, to address the above mentioned issues related to functional foods, but there still is room for improvement, to promote proper use of functional foods and avoid drug interactions. Specifically, to address these issues, institutionalizing to collect information on approved products and their side effects, settling reevaluation systems, and standardizing preclinical tests and clinical tests are becoming urgent. Also to provide crucial information, unified database systems, seamlessly aggregating heterogeneous data in different domains, with user interfaces enabling effective one-stop search, are crucial.