• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.165-173
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• 2020

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing for conversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compositional characteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates (FRCs) from roe of Alaska pollack Theragra chlcogramma, bastard halibut Paralichythys olivaceus, and skipjack tuna Katsuwonus pelamis. The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs were protein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, and phosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100 g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 g protein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electrophoresis protein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate protein fortification material in human foods or animal feed.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.489-498
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• 2017

This study was conducted to compare the mortality number of swine between before and after HACCP implementation on swine farm. Also, we analyzed the reason for implementing HACCP system, advantage and disadvantage of HACCP system implemented swine farm. The study was carried out by randomly selected fifty swine farms located in all around Korea. The results were as follows: The mortality number of swine before HACCP system was found to be 288.30, 122.90, 91.08, 18.22, and 108.10 in respiratory, diarrhea, abortion (stillbirth), an accidental death and others, respectively. However, after HACCP implementation, it decreased, without significantly, to 261.60, 101.10, 85.91, 16.37, and 108.60, respectively. Therefore, Therefore, the total number of mortality pig decreased from 628.70 (before HACCP) to 573.60 (after HACCP). The enhancement of farm competitiveness (26.92%) and hygienic and safety pig production (23.43%) were ranked as the first and second proposes for implementing HACCP system on swine farm. The major advantage of implementing HACCP were improvement the farm sanitation management level (20.90%) and the major disadvantage was surveyed as HACCP records (23.10%). We are expecting that our results might be used for producing safer livestock products by improving livestock products HACCP policy.

• Korean Journal of Community Nutrition
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• v.22 no.2
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• pp.127-135
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• 2017

Objectives: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. Methods: 574 out of 600 middle school students in Seoul (95.7%) completed the study. Results: Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education. Conclusions: To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.623-628
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• 2008

This study was undertaken to determine the concentrations of airborne bacteria, fungi, particles, and endotoxin in swine and chicken houses. Six swine buildings and seven chicken houses were randomly selected in southern Gyonggi Province, South Korea. The geometric mean concentrations of airborne bacteria in swine and chicken houses were $2.7{\times}10^5\;CFU/m^3$ and $5.6{\times}10^7\;CFU/m^3$, respectively. The airborne bacteria concentrations in chicken houses were significantly higher than those of swine houses (p<0.05). The geometric mean concentration of airborne fungi in swine houses was $4.9{\times}10^3\;CFU/m^3$, which was higher than the value of $2.1{\times}10^3\;CFU/m^3$ found in chicken houses. The mean concentrations of airborne particles and endotoxin in swine houses were $3.48\;mg/m^3$ and $943.1\;EU/m^3$, and they were $15.43\;mg/m^3$ and $1,430.5\;EU/m^3$ in chicken houses, respectively. A significant difference between swine and chicken houses was found for total dust (p<0.05), but not for endotoxin. In this study, the concentrations of endotoxin in both swine and chicken houses as well as particles in chicken houses were high, and in about 50% of the samples exceeded the worker health safety levels of $614\;EU/m^3$ suggested in previous studies. These results may indicate a considerable respiratory hazard for workers in these environments.

• Journal of the Korean Applied Science and Technology
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• v.31 no.1
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• pp.14-22
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• 2014

Ethanol-based dry shampoo may provide an important and valuable resource in convenience for patients and busy people due to the unnecessity of water to wash out. In this research, ethanol-based dry shampoo was prepared by simple mixing of specific detergent materials and different contents of ethanol. Cytotoxicity was examined by the MTT assay to determine less-irritative materials of detergent and shampoo. Patch test on skin was performed to figure out the degree of skin irritation and also antimicrobial effect was examined by the eradication of bacteria. As a result, it was confirmed that ethanol-based dry shampoo had non-cytotoxicity as well as an antibiotic effect. Therefore, ethanol-based dry shampoo will be able to provide esthetic and hygienic hair treatment purposes with cleanliness and convenience.

• Korean Journal of Veterinary Service
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• v.31 no.2
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• pp.239-254
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• 2008

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.107-114
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• 1998

This study aimed for the examination of quality characteristics and safety of potassium sorbate-free meat products. Therefore, experiments were carried out on the frankfurter sausage and pressed ham, which were stored at 4 and 30$^{\circ}C$ for up to 40 days. The potassium sorbate concentrations of the frankfurter sausage and pressed ham obtained from local market ranged from 1.087 to 1.449g / kg, which were below the permitted value as prescribed in the Korean Hygienic Regulation. At the 0 day the total aerobic bacterial counts of frankfurter sausage and pressed ham were in the level of around 103.0 and 103.4 CFU / g, respectively. However, they were prominently increased after 20 days at 4$^{\circ}C$ and 10 days at 30$^{\circ}C$ to higher than 105 CFU / g. After 30 days the counts were increased to 106.5 and 107.2 CFU / g, respectively. The growth curve of lactic acid bacteria was shown to be similar with that of total bacteria. the counts of lactic acid bacteria of the products stored at 4$^{\circ}C$ were 101∼102 CFU / g lower than those stored at 30$^{\circ}C$. Coliform bacteria was not detected in both of the products stored at 4$^{\circ}C$ even after 40 days storage, but after 10 days at the 30$^{\circ}C$. No significant differences in the microbial counts examined in this study were observed between frankfurter sausage and pressed ham. The biochemical tests on the isolated colonies from Clostridein agar showed no presence of Clostridium botulinum and Clostridium perfringens in the meat products examined. The pH of frankfurter sausage and pressed ham at the beginning was about 6.6, which level was maintained relatively constant during the storage at 4$^{\circ}C$, but it was increased after decrease to about 5.5 during the storage at 30$^{\circ}C$. TBA value was increased slightly till 30 days, but after that time increased sharply. VBN value was increased slowly during the whole storage, but it was more than 30 mg% for the samples stored at 30$^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.542-549
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• 2017

To evaluate bacteriological and toxicological safety, the hygienic indicator bacterium and paralytic and diarrhetic shellfish toxins in the shellfish produced in the Kamakman Area from 2012 to 2016 were investigated. Fecal coliforms and E. coli of all 194 oyster samples tested did not exceed 230 MPN/100 g. The geometric mean of the fecal coliform analyzed with the oyster samples of harvesting period was 19.6 MPN/100 g, which was more stable than the non-harvesting period (26.5 MPN/100 g). For the toxicological evaluation of the Kamakman Area, 77 oyster samples and 350 mussel samples as an indicator were analyzed. Paralytic shellfish toxins were detected very low in the range of $40{\sim}46{\mu}g$/100 g in 13 mussel samples during late April and early June, but not in oyster samples. Diarrhetic shellfish toxin was detected in 2 of 180 samples, but it was found to be below the regulation value (0.16 mg OA equ./kg). Based on the bacteriological studies, it was confirmed that the shellfish produced in Kamakman area meets the standard of shellfish hygiene of the Food Sanitation Act and meets the Grade A of the shellfish production area of EU. As the results of the paralytic and diarrhetic shellfish toxin evaluation, it was confirmed that the Kamakman Area is also toxicologically safe for shellfish production.