• Food Industry And Nutrition
• /
• v.18 no.1
• /
• pp.1-7
• /
• 2013

• Journal of the Korean Society of Safety
• /
• v.36 no.3
• /
• pp.24-30
• /
• 2021

Heat is generated during the synthesis and mixing process of chemical compounds due to a change in activation energy during the reaction. A runaway reaction occurs when sufficient heat is not removed during the heat control process within a reactor, rapidly increasing the temperature, reaction speed, and rate of heat generation inside the reactor. A risk assessment was executed using an RC-1 (Reaction Calorimeter) during Friedel-Crafts acylation. Friedel-Crafts acylation runs the risk of rapid heat generation during Active Pharmaceutical Ingredient (API) manufacturing; it was used to confirm the risk of a runaway reaction at each synthesis stage and during the mixing process. This study used experimental data to develop a safety efficiency improvement plan to control the risks of runaway and other exothermic reactions, which was implemented at the production site of a chemical plant.

• Food Science and Biotechnology
• /
• v.17 no.3
• /
• pp.655-658
• /
• 2008

Although arabinose isomerase (E.C. 5.3.1.4), a commercial enzyme for edible tagatose bioconversion, can be expressed in an Escherichia coli system, this expression system might leave noxious by-products in food. To develop an eligible tagatose bioconversion with food-safe system, we compared the tagatose production activity of immobilized arabinose isomerase expressed in Bacillus subtilis (a host generally recognized as safe) with that of the enzyme expressed in E. coli. A 48% increase in tagatose production (4.3 g tagatose/L at $69.4\;mg/L{\cdot}hr$) was found using the B. subtilis-expressed immobilized enzyme system, compared to the E. coli-expressed enzyme system (2.9 g tagatose/L). The increased productivity with safety of the B. subtilis-expressed arabinose isomerase suggests that it is a more eligible candidate for commercial tagatose production.

• Industry Promotion Research
• /
• v.9 no.1
• /
• pp.13-20
• /
• 2024

In this study, we conducted a compositional analysis of five darkening shampoos available in the South Korean market and evaluated their active ingredients and safety based on the analysis results. GC-MS analysis was employed to identify the main components of each shampoo, revealing discrepancies between the detected compounds and the ingredient lists provided by the manufacturers. These differences are interpreted as being due to the limitations of the GC-MS analysis and the volatility of certain compounds. Further investigations were carried out to explore compounds potentially contributing to hair darkening. However, it was not definitively concluded that these compounds are directly involved in the hair darkening process. It is speculated that they may enhance hair care product performance and offer additional benefits to hair, or improve product texture, stability, or preservation. Additionally, the GC-MS analysis identified several compounds with potential safety concerns, necessitating caution when used as cosmetic ingredients.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.4
• /
• pp.573-582
• /
• 2016

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.2
• /
• pp.261-274
• /
• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• Food Science and Industry
• /
• v.53 no.4
• /
• pp.382-389
• /
• 2020

"Eating cosmetic" market comes to prominence worldwide. Inner Beauty has established itself as the top trend nowadays and is leading the health functional food market. Another noticeable trend other than beauty-from-within is that products using "plant-based" natural botanical raw material are increasing. Based on these trends above, we have developed a plant extract named Agatri® for skin health using Agastache rugosa. By ingesting Agatri®, it is expected that the formation of skin wrinkles is suppressed, and skin elasticity is increased by suppressing the decrease in collagen content caused by ultraviolet rays. At the same time, it is possible to prevent skin aging by improving skin hydration and trans-epidermal water loss (TEWL). The studies show that it significantly increased production of hyaluronic acid and collagen, and decreased production of matrix metalloproteinases (MMPs). And Agatri® has been approved as an "Individually recognized functional ingredient for skin health by the Ministry of Food and Drug Safety, Korea in 2020. As a result, Agatri® is a good solution for those who are in need of skin protection from exposure to UV and aging.

• Journal of the Korea Convergence Society
• /
• v.12 no.3
• /
• pp.53-59
• /
• 2021

When using Medical Information Retrieval services, a typical retrieval method is to use the Anatomic Therapyutic Chemical Classification (ATC) code. Traditional ATC code-based medical information retrieval is very useful for single ingredient product retrieval with single ingredient. However, in the case of complex, retrieval errors often occur. The cause of this problem is that ATC code-based retrieval proceeds by pattern matching ATC code.In this work, we design the mapping scheme based on ATC code by analyzing the requirement scenarios for retrieval based on main ingredient in ATC code-based retrieval. the mapping scheme based on ATC is a schema that stores the ATC code of the complex and all the ATC code of the single agent included in the complex. ATC code-based retrieval using this schema retrieves a complex as ingredient of a single ingredient product, thus having higher accuracy than existing methods. the mapping scheme based on ATC is expected to increase the efficiency of doctors' prescription of patients and increase the accuracy of drug safety use services.

• Korean journal of food and cookery science
• /
• v.26 no.3
• /
• pp.252-262
• /
• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• Journal of the Korean Dietetic Association
• /
• v.15 no.2
• /
• pp.113-127
• /
• 2009

This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.