• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.438-446
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• 2018

The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives (2.35), followed by heavy metal (2.38) and endocrine disrupters (2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue (r = 0.674), than with endocrine disrupters (r = 0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced pro-actively engaging in food safety education. Meanwhile, 63.5% of subjects correctly responded to food safety knowledge items. The item 'the heavy metals are contaminated the most, in the roots of vegetables' revealed the lowest correct answer rate (38.1%). In food safety behavior, the item 'always wash hands before handling food and meal's revealed 3.85, and subjects with awareness and concern about food safety education, responded in significantly higher numbers than subject without awareness and concern about food safety. The most neglected concern was relative to frozen food thawed at room temperature. Together, students recognize that distributed foods are unsafe, and students with awareness and concern about food safety education showed higher knowledge compared to without awareness and concern experience about food safety eduction. So, systematic education using accurate and objective data is required to reduce anxiety and raise the level of awareness and concern about food safety.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.417-426
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• 2018

Food preservatives are very important food additives for the biological and chemical safety of processed foods. The purposes of this study were to investigate Korean consumer's perception and information needs on food preservatives, to develop an educational booklet as a risk communication material on food preservatives, and to assess the educational effect of the developed booklet. To understand perception on food preservatives, a self-administered questionnaire survey was conducted by 381 parents having elementary school students at Seoul and Geoynggi area in Korea. Based on the survey results, brain storming of the authors along with consultation from the professionals, we developed a risk communication booklet about food preservatives. It was exposed to 35 parents of elementary school children, and their evaluation was collected by using a questionnaire and analyzed statistically. Respondents considered food safety (44.8%) as the most important factor while purchasing processed foods. They still perceived food additives as the most hazardous one (41.5%), and among those, food preservatives were the most concerned (45.9%). Total 67.7% of the respondents considered the consumption of food preservatives as hazardous or very hazardous. However, 90.6% of respondents did not have any educational experience about food additives and food preservatives. Based on their information needs, a science-based booklet consisting of the definition, classification, safety, intake, and management of food preservatives was developed. When the booklet titled as 'Food preservatives, Just Know Them!' was exposed to the parents via elementary school teacher, their negative perceptions on food additives and food preservatives were changed positively by increasing the understanding level on preservatives from 18.9% to 90.9% and obtaining 72.7% positive answers on their safety. Therefore, it could be used as an effective risk communication material on food preservatives.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.24-33
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• 2021

For this study, we surveyed concentrations of 8 mycotoxins (aflatoxin B1, B2, G1, G2, ochratoxin A, fumonisin B1, B2 and zearalenone) in agricultural products used for food and medicine by liquid chromatography-tandem mass spectrometry and conducted a risk assessment. Samples were collected at the Yangnyeong Market in Seoul, Korea, between January and November 2019. Mycotoxins were extracted from these samples by adding 0.1% formic acid in 50% acetonitrile and cleaned up by using an ISOLUTE Myco cartridge. The method was validated by assessing its matrix effects, linearity, limit of detection (LOD), limit of quantification (LOQ), recovery and precision using four representative matrices. Matrix-matched standard calibration was used for quantification and the calibration curves of all analytes showed good linearity (r2>0.9999). LODs and LOQs were in the range of 0.02-0.11 ㎍/kg and 0.06-0.26 ㎍/kg, respectively. Sample recoveries were from 81.2 to 118.7% and relative standard deviations lower than 8.90%. The method developed in this study was applied to analyze a total of 187 samples, and aflatoxin B1 was detected at the range of 1.18-7.29 ㎍/kg (below the maximum allowable limit set by the Ministry of Food and Drug Safety, MFDS), whereas aflatoxin B2, G1 and G2 were not detected. Mycotoxins that are not regulated presently in Korea were also detected: fumonisin (0.84-14.25 ㎍/kg), ochratoxin A (0.76-17.42 ㎍/kg), and zearalenone (1.73-15.96 ㎍/kg). Risk assessment was evaluated by using estimated daily intake (EDI) and specific guideline values. These results indicate that the overall exposure level of Koreans to mycotoxins due to the intake of agricultural products used for food and medicine is unlikely to be a major risk factor for their health.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.694-700
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• 2012

The purpose of this study is to analyze the factor giving effect to department selection, learning adaptation and attributional-style after entering school by selecting university students as targets and help high school students who will graduate soon and university students select department and direction. Those were analyzed by using 287 questionnaire data from June 1 to June 30, 2011. The study result revealed that 64.5% of students considered 'popularity and employment prospect' first when they select department. Generally, it was researched that when selecting department, 68.8% of women and 78.7% of health major considered 'popularity and employment prospect'(P<0.05, P<0.01). For learning adaptation and attribution trend of each major, health major showed that learning adaptation was high when motif was high and application score was high and for the relationship with attributional-style, health major showed higher internal attributional-style, showing significant difference(P<0.05). When synthesizing the results above, it is necessary to develop and use the program that can develop internal attribution trend of students on the basis of attributional-style. For planned and careful selection, it is necessary to perform synthetic consulting through direction search program that considers entrance period of middle school or high school, general affairs of university or direction guide to increase department or direction adaptation in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.10
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• pp.4686-4693
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• 2012

The present study was conducted to identify the factors related to the hypertension, and to offer the evidence of 1st prevention of hypertension. 2,230 male workers aged 30-59 years were observed the relationships between hypertension and age, BMI, glucose intolerance, smoking, alcohol drinking, regular exercise, eating habits using data from health check-ups in 2011. As a results, the incidence rate of hypertension was 18.8% of 30-39 year old group, 23.8% of 40-49 year old group, 33.0% of 40-49 year old group. The incidence rate of hypertension was significantly higher as age and BMI ascend, and it was higher in the group of abnormal glucose intolerance, regular alcohol intake, no regular exercise than their respective counterparts. The multivariable-adjusted odds ratio of hypertension increased significantly as there is an increase in age, and the group of abnormal glucose intolerance, smoking, regular alcohol intake, no regular exercise. In conclusion, obesity, glucose intolerance, alcohol intake, and physical inactivity are risk factors for hypertension, therefore we need the control of these factors for 1st prevention of hypertension.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5317-5325
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• 2012

The purpose of this study was to estimate the prevalence of metabolic syndrome and determine the distribution of the clustering of the metabolic risk factors, and we wanted to evaluated the related factors in urban areas. 1,388 adults of 30 years and over, not recognized as taking medicines for or having cardiovascular diseases, who underwent health package check-up at the health promotion center of a university hospital. All subjects were measured by height, weight, waist circumference, blood pressure and blood chemistry(lipid profile). As a results, the prevalence rates of metabolic syndrome of study subjects were 21.7%, and the rates of metabolic risk factors were HDL-C, blood pressure, TG, abdominal obesity and FBS in that order. And the factors such influencing on metabolic syndrome as age, BMI, smoking habits, vegetable consumption and family history of the diabetes. Consequently, it is suggested that the evaluation and intervention for lifestyle factors may be needed in order to the risk management of metabolic syndrome.

• Journal of the Korean Institute of Landscape Architecture
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• v.30 no.4
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• pp.37-46
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• 2002

The main purpose of this research is to discuss the urban heat island which will be caused by urbanization, especially by the construction of new town on a wide green zone. Over the last ten years, five new towns have been developed around the Seoul metropolitan area. However these new towns become bedroom communities and create traffic problems between Seoul and its surrounding areas because of an increase in population and a lack of roads and other infrastructures. The construction of another such new town is under consideration in the Pan-gyo area. But it is important that Pan-gyo remains a wide green zone. Many studies show that green space can play an important role in improving urban eco-meteorological, ameliorative capability and air hygiene. The objective of this study is to analyze the urban heat islands of Bund-Dang Si which was constructed in 1996 and of the Pan-Gyo area planned as new town. To investigate the local thermal environment and its negative effects caused by change of the land use type and urbanization we used LANDSAT TM images for extraction of urban surface temperature according to change of land use over 15 years. These data were analyzed together with digital land use and topographic data. As a study result, we found that the thermal island of this area from 1985 to 1999 rapidly increased with a difference of mean temperature of more than 12'E. Before construction of Bun-Dang Si the temperature of this area was the same as the forest, but during the new town construction in 1991, an urban heat island developed. The temperature of forest with a size of over 50% of the investigation area was lowest, which leads us to conclude that the forest cools the urban and its surroundings. The mean temperature of the residential and commercial area is more than +4.5$^{\circ}C$ higher then forest, so this method of land use is the main factor increasing the urban heat island. Urban heat islands and green space play an important role in urban wind systems, i.e. Thermal Induced Air Exchange and Structural Wind Circulation, because of their special properties with regard to energy balance between constructed urban and land. The skill to allocate land use types in urban areas is a very important planning device to reduce air pollution and induce the fresh cold air from green space. An urban climatic experiment featuring a numerical wind simulation study to show the air corridor will be published in a following research paper.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.3794-3801
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• 2010

This study evaluated the linear dimensional changes with the factor of time and thickness using of three commercially available tissue conditioners (Coe-Comport, Visco-Gel, Soft-Liner). The thickness of materials were changed (1.5mm, 3.0mm) and the percentage changes in dimension were measured at 1h(baseline), 12h, 24h, 3 days and 7days after specimen preparation. The obtained data were analyzed by ANOVA with the SAS/PC statistical package. From the results, large differences appear between the various tissue conditioners. The results suggested that the period recommended for forming functional impression would be 36h to 3days after insertion in the mouth. Depending on the type of tissue conditioner over time, as there were significant differences in the elastic change(p<0.05). Tissue conditioner of the 1.5mm, 3.0mm thickness were significantly different by the dimensional stability(p<0.05). Elastic deformation of the ideal itself, and resilient when compared only the look, Visco-Gel 3.0mm group, stability was the most stable volume. In addition, it is important to select tissue conditioners suitable for functional impression because of the wide range of dimensional stability among the materials.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.