• 패션비즈니스
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• 제19권3호
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• pp.121-129
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• 2015

Aloe is a popular and effective agent used to cosmetic ingredient. It could replace artificial pigment on make-up base product and it is highly probable that might be useful as ingredients of multi-functional color cosmetic. In this study, we made a makeup base containing aloe extract and tested the effectiveness, safety and stability. Contents of polyphenol and flavonoid from the aloe extract were measured. To determine the antimicrobial effect from the aloe we used the paper disc diffusion method. We assessed the safety of make-up base containing aloe to cultured macrophage RAW 264.7 cells by MTT assay. Polyphenol contents of aloe extract and flavonoid respectively were 48 mg/g and 10 mg/g, in the 10 % concentration aloe extract. In case of aloe make-up base, the clear zone against Stapylococcus epidermidis was 9~11 mm and Stapylococcus aureus was also 9~11 mm. Growth activity of macrophage RAW 264.7 cells was over 80% in all concentration of make-up base containing aloe and general make base product. In conclusion aloe extract may be able to substitute the synthetic pigments and considered to be uses for ingredients multi-functional color cosmetic's ingredient.

• 식품과학과 산업
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• 제50권1호
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• pp.67-73
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• 2017

Control of food pathogens is critical in food safety field. Norovirus is one of the major causes of gastroenteritis and food poisoning worldwide, however, currently, there is not a vaccine or a specific drug available for its treatment. There are several methods to inactivate norovirus during food processing by chemical and physical treatments, however, the use of natural substance has been suggested as an optional strategy due to their safety and consumer preference. In this study supported by Ministry of Food and Drug Safety in Korea, we identified novel plant-derived substances with significant anti-norovirus activities. The aim of this project was to determine the antiviral activity of a wide range of natural substances, including plant-derived extracts and essential oils, using a norovirus surrogate system, human norovirus replicon-bearing cells, and mouse in vivo experiments. During the activity screening test, we identified novel anti-norovirus substances or oils using plaque assay with MNV-1. Six selected substances were formulated into an optimum mixture and used as an ingredient for salad sauce of which anti-novovirus activity was confirmed(pending for patent and paper submission). The potential application of selected natural substances as a metal surface sanitizer was also tested. Interestingly, the mixture of selected natural compounds showed a significant inhibitory effect against norovirus. These results suggest that these substances may be used as food ingredient with anti-norovirus antivity or components for surface sanitizers to prevent norovirus contamination.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Journal of Microbiology and Biotechnology
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• 제31권2호
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• pp.290-297
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• 2021

Leptolyngbya sp. KIOST-1 (LK1) is a newly isolated cyanobacterium that shows no obvious cytotoxicity and contains high protein content for both human and animal diets. However, only limited information is available on its toxic effects. The purpose of this study was to validate the safety of LK1 powder. Following Organisation for Economic Co-operation and Development (OECD) guidelines, a single-dose oral toxicity test in Sprague Dawley rats was performed. Genotoxicity was assessed using a bacterial reverse mutation test with Salmonella typhimurium (strains TA98, TA100, TA1535, and TA1537) and Escherichia coli WP2 uvrA, an in vitro mammalian chromosome aberration test using Chinese hamster lung cells, and an in vivo mammalian erythrocyte micronucleus test using Hsd:ICR (CD-1) SPF mouse bone marrow. After LK1 administration (2,500 mg/kg), there were no LK1-related body weight changes or necropsy findings. The reverse mutation test showed no increased reverse mutation upon exposure to 5,000 ㎍/plate of the LK1 powder, the maximum tested amount. The chromosome aberration test and micronucleus assay demonstrated no chromosomal abnormalities and genotoxicity, respectively, in the presence of the LK1 powder. The absence of physiological findings and genetic abnormalities suggests that LK1 powder is appropriate as a candidate biomass to be used as a safe food ingredient.

• Safe Food
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• 제9권1호
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• pp.28-33
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• 2014

• 대한영양사협회학술지
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• 제14권4호
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• pp.382-395
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• 2008

This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.

• 식품보건융합연구
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• 제9권4호
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• 한국식품조리과학회지
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• 제17권4호
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• pp.405-411
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• 2001

선행연구에서 식품 구매시에 확인정도가 높았던 식품표시사항인 유통기한과 원재료명 표시에 대한 소비자의 이해도, 선호도 및 요구도를 설문지법으로 검토하였다. 유통기한에 대한 이해도를 알아보기 위한 질문인 ‘유통기한 이후에 판매할 수 없다’에 대한 정답자의 비율은 과자류 67.7%, 햄 80.1%로서 대부분의 응답자가 유통기한의 의미를 바르게 이해하고 있었다. 원재료명에 대한 이해도는 질문의 내용에 따라 차이를 보였는데 ‘원재료명의 함량’에 대한 이해도가 가장 높았으며, ‘원재료의 용도’, ‘원재료명의 표기순서’의 순 이었다. 표시방법에 대한 선호도를 검토한 결과, 유통기한의 표시는 표시방법에 따라 큰 차이를 보이지 않았다. 원재료명의 표시에 대해서는 대부분의 응답자가 ‘모든 원재료명의 표기를 원한다’고 답하였으며, 연령(p＜.001), 결혼여부(p＜.05), 직업(p＜.05), 소득 (p<.001)에 따라 유의적 차이를 보였다. 원재료명의 함량 표기는 모든 원재료의 함량 표기를 원하는 응답자가 69.6%로서 가장 많았으며, 연령(p＜.001), 결혼여부(p＜.001), 직업(p＜.001), 소득(p＜.01)에 따라 유의적 차이를 나타냈다. 또한 식품 처가물 표기에 대해서는 거의 모든 응답자(92.6%)가 ‘다른 원료와 구별해서 표기해야 한다’고 답하였다. 표시내용에 대한 요구도를 검토한 결과, 유통기한 관련표시 내용으로 ‘개봉상태에서 소비 가능한 기간’의 표기를 가장 원하고 있었으며, ‘유통기간 중 가장 품질이 좋은 기간’의 순으로 요구도가 낮았다. 원재료명 중 식품 첨가물 관련 표시내용으로 가장 필요로 하는 것은 ‘위해성’의 표기였으며, 함량, 명칭, 용도의 순 이었다. 표시형태에 대한 선호도를 조사한 결과, 유통기한은 일괄표시 장소에 보존방법과 같이 표기하는 것을 선호하였으며, 원재료명은 진한 글씨로 다른 표시내용과 구별하여 모든 원재료의 명칭과 함량을 표기하고, 아울러 한 줄에 한가지 원재료를 표기하는 것을 선호하였다.

• 한국지능시스템학회논문지
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• 제7권1호
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• pp.34-44
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• 1997

The Belgian Nuclear Research Centre(SCK${\cdot}$CEN) has been a pioneer of the peaceful uses of nuclear energy after over forty years of existence. Recently, SCK${\cdot}$CEN's financial support of doctoral and postdoctoral research in close collaboration with universities has been a vital ingredient for securing a quality profile committed to the pursuit of execllence. FLINS, Fuzzy Logic and Intelligent technologies in Nuclear Science, was initially built within one of the postdoctoral research project at SCK${\cdot}$CEN. Among SCK${\cdot}$CEN's activities which will have an important impact on its scientific future, the application of fuzzy logic and intelligent technologies in nuclear science and engineering opens new domains in radiation protection, safety assessment, human reliability, nuclear reactor control, waste and disposal, etc. In this paper, we review the available literature on fuzzy logic in nuclear applications. We then present the initiative of R&D on fuzzy logic applications at SCK${\cdot}$CEN, namely, (1) safety control for a nuclear reactor, and (2) a safety evaluation model for nuclear transmission lines. By these two examples of nuclear applications, we illustrate the potential use of fuzzy logic in nuclear safety issues.

• 식품과학과 산업
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• 제51권2호
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• pp.157-164
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• 2018

Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.