• Food Science of Animal Resources
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• v.33 no.4
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

• The Korean Journal of Food & Health Convergence
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• v.6 no.4
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.333-341
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• 2020

This study aimed at comparing the antioxidant activity of premature mandarin (PM) vinegars by varying harvest periods (July, August, and September) and raw material conditions (PM fruit, PMF; PM fruit with 10% dried Citri Unshius Pericarpium Immaturus (CUPI), PMF-D, and PM fruit with 10% roasted CUPI, PMF-R). We found that the PM harvested in July exhibited the highest phenol content. Meanwhile, the July and August harvests showed stronger DPPH radical scavenging and reducing power. The phenol content of PMF-R vinegar was 0.62±0.02 ㎍ GAE/mL, more than two times higher than that of PMF vinegar. The DPPH radical scavenging capacity and reducing power were the highest in the PMF-R vinegar, at 4.71±0.07 and 7.47±0.28 nL/mL, respectively. Therefore, it could be expected that PM vinegar prepared by adding roasted CUPI and harvested in July would exhibit high antioxidant activity and could be used as functional vinegar.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Journal of the Korean Home Economics Association
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• v.41 no.10 s.188
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• pp.101-116
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• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.570-577
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• 2016

The purpose of this study is to investigate the food hygiene and safety awareness of academic and specialized high school students, in order to provide basic materials characterization and demonstrate the need for differentiated food hygiene safety education by type of school in the Chungnam area. This study shows that the academic high school students attach more importance to Food Hygiene and Safety than the specialized high school students, but that the latter think it is easier get information about food safety and are more confident in choosing safe food than the former. Regardless of the type of school, 50.5% and 49.3% of the students believed that the safety of the agricultural and livestock products and processed food distributed for sale in the country is acceptable, respectively. 40.7% and 17.2% of the students answered that school food hygiene safety education is required and strongly required, respectively. Compared to the specialized high school students (average 3.17), the academic high school students (average 2.81) responded that they did not receive sufficient food safety education. Those students who were confident in choosing safe food showed a positive correlation with those who were confident in the hygienic handling of food (r = .662) and with those who have sufficient education on food safety (r = .504). We suggest that different food hygiene safety education is needed by academic and specialized high school students until they have sufficient confidence in the hygienic choosing and handling of food.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.309-314
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• 2015

The purpose of this study is to monitor the microbial contamination of ice collected from food stores or restaurants from all over the country. From the ice collected on a regional basis, it was observed that the average number of total aerobic bacteria (TAB) of samples from Seoul was the highest, showing 2.31 log CFU/g, while that of samples from Jeolla-do was the lowest, showing 1.83 log CFU/g. The food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes) were not detected from the ice. Also the average number of TAB of packaged ice (commercial ice) was 0.45 log CFU/g lower than that of ice from ice-making machine. Among three types of stores (the bakery, the dessert store and the beverage store), ice from dessert store showed the highest number of TAB (2.37 log CFU/g). This study suggests that the hygienic management of the ice from the stores is necessary. Therefore, to ensure the hygienic management of ice, not only the ice-making machine should be sanitized on a regular basis but also a thorough individual hygiene is required from food manufacturing workers.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.167-172
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• 2007

This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 ($log_{10}$ CFU/g), respectively (p<0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 ($log_{10}$ CFU/g) for TAB, YM and coliforms, respectively (p<0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p<0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level ($log_{10}$ CFU/g), respectively (p<0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or $4^{\circ}C$), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.

• Journal of the Korea Fashion and Costume Design Association
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• v.25 no.2
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• pp.83-95
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• 2023

The purpose of this study was to identify the effect of skin care salons' decision factors on customer satisfaction and revisit intention during the COVID-19 pandemic. The subjects of this study were 220 women in their 20s to 50s who reside in Seoul and the Gyeonggi-do area and are users of skin care salons. The data was statistically analyzed using SPSS V.25.0 and detailed research results are as follows. For the analysis of this study, frequency analysis, factor analysis, reliability verification, independent sample T-Test, one-way analysis of variance, post hoc test, Duncan test, and regression analysis were conducted. First, as a result of examining whether skin care salon decision factors during the pandemic have a positive (+) effect on customer satisfaction, hygienic environment satisfaction and service environment satisfaction, which are sub-factors of customer satisfaction, had a significant effect on professionalism, kind service, and distance, which are sub-factors of decision factors, and are independent variables. Second, as a result of examining whether skin care salon decision factors during the pandemic have a positive (+) effect on revisit intention, decision factors, which are independent variables, including professionalism, kind service, price, and distance showed significant effects on human revisit intention, As for physical revisiting intention, only kind service, distance, and professionalism showed significant effects, while price did not have a significant effect. Third, as a result of examining whether customer satisfaction during the pandemic has a positive (+) effect on revisiting intention, the service environment satisfaction and hygienic environment satisfaction, which were sub-factors of independent variables, showed significant results for human and physical revisit intentions. In this study, service environment and hygienic environment satisfaction were important variables for skin care salon decision factors. Professionalism and kind service were important for human revisit intention. Therefore, overall service environment, hygiene, and safety should be prioritized to increase revisit intention and efforts must be made to retain and improve customer satisfaction