• Safe Food
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• 제5권4호
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• pp.33-37
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• 2010

• Food Science and Biotechnology
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• 제17권3호
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• pp.483-488
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• 2008

Foodborne pathogenic bacteria in various food samples in Korea were monitored and the obtained data was statistically analyzed. A total of 1,240 food samples including 280 sashimi, 244 processed frozen products, 258 kimbab (cooked rice wrapped with seaweed), 337 soybean pastes were obtained from 7 cities including Seoul in Korea. Microorganisms tested were Bacillus cereus, Salmonella spp., Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The contaminated microorganisms in food samples were comprised of 10.55% B. cereus, 2.7% S. aureus, 2.0% V. parahaemolyticus, 0.8% C. perfringens, 0.2% Y. enterocolitica, and 0.1% of L. monocytogenes, respectively. Salmonella spp., C. jejuni, and E. coli O157:H7 were not detected in any of the food samples. Particularly, B. cereus that harbors the enterotoxin gene was detected in various foods and regions in Korea, therefore it should be a given special consideration not to allow the hazardous level of contamination.

• 한국식품영양학회지
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• 제24권1호
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• pp.37-53
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• 2011

The objective of this study was to prepare the base on which Korean food can become a globally important health food. A focus group interview was conducted with a nutritionist and professor of food and nutrition to select the Korean food for a healthy menu. Five main categories were established to select a healthy menu based on the Korean food philosophy, including Korean food made from beans, Korean food made using fermentation, Korean food made using various colors, Korean food with high dietary fiber, and Korean food made with abundant unsaturated fatty acids. The 52 healthy menu items selected based on these standards were composed of easily available food materials. The efficacy of food materials described in Sikryochanyo, the traditional Chosun dietary therapy, was checked to verify the efficacy of this healthy menu. This study demonstrated that basic materials can be efficiently used to enable citizens to select Korean food as an international health food. As such, the results can be utilized to publicize Korean food as a healthy food.

• Safe Food
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• 제8권1호
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• pp.3-11
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• 2013

• Safe Food
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• 제5권3호
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• pp.19-26
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• 2010

• Safe Food
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• 제2권1호
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• pp.38-47
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• 2007

• 한국식품위생안전성학회지
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• 제20권2호
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• pp.73-76
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• 2005

국내에 유통되는 식용 타르색소 9종 및 그 알루미늄레이크 6종의 색소 함량을 한국, 일본, 미국 및 JECFA의 색소정량법에 따라 비교$\cdot$검토하였다. 색소정량법은 한국과 일본이 삼염화티탄에 의한 적정법, 미국은 KiPP generator를 이용한 삼염화티탄법과 spectrophotomete법의 평균값을 구하여 나타냈고, JECFA는 미국방법 중 삼염화티탄법을 사용하였다. 또한 색소의 종류에 따라 함량에 대한 규격기준이 달랐으며 분석 시료의 색소물질 함량은 $85.08-96.40\%$, 식용색소레이크의 함량은 $10.00-36.86\%$로서 모두 규격기준에 적합한 것으로 나타났다.

• 한국식품위생안전성학회지
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• 제26권4호
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• pp.302-307
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• 2011

One of the most important objectives of post-marketing monitoring of dietary supplements is the early detection of unknown and unexpected adverse events (AEs). Several causality algorithms, such as the Naranjo scale, the RUCAM scale, and the M & V scale are available for the estimation of the likelihood of causation between a product and an AE. Based on the existing algorithms, the Korea Food & Drug Administration has developed a new algorithm tool to reflect the characteristics of dietary supplements in the causality analysis. However, additional work will be required to confirm if the newly developed algorithm tool has reasonable sensitivity and not to generate an unacceptable number of false positives signals.

• Preventive Nutrition and Food Science
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• 제12권2호
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• pp.126-130
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• 2007

Noroviruses, members of the family Caliciviridae, are often found in shellfish grown in polluted water and are emerging as a leading cause of foodborne disease worldwide. As the presence of norovirus in food commodities becomes an important medical and social issue, there are increasing needs for designing improved detection methods for the virus. In this study, we tested the Agilent 2100 Bioanalyzer for the analysis of norovirus DNA amplified from oyster samples. Microchip electrophoresis provided us with more accurate information, compared to conventional agarose gel electrophoresis, in the resolution and quantification of amplified products. The development of an improved method for food-associated noroviruses would contribute to a rapid identification of contaminated food and improve our understanding of the modes of food contamination and norovirus transmission.

• 한국식생활문화학회지
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• 제33권6호
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• pp.501-511
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• 2018

Studies with various approaches are required for the globalization of Korean Food. The objectives of this study were i) how the preferences of foreign students residing in Korea on K-Wave, K-Drama, K-Pop and K-Friend affect their preference, satisfaction level and repurchase intention on Korean food, and ii) which of the factors have the strongest effects on their preference, satisfaction level and repurchase intention on Korean food. The results showed that the higher K-Wave, K-Drama, K-Pop and K-Friend preferences, the stronger effect on the preference, satisfaction level and repurchase intention on Korean food (p=0.0001). Among the factors for Korean food preference, the most critical one was K-Wave preference (p=0.0001), followed by K-Drama preference (p=0.0500). For the satisfaction level of Korean food, the most important factor among the four was K-Wave preference (p=0.0496), followed by K-Drama preference (p=0.0500). For the repurchase intention on Korean food, the most significant factor was the preference for K-Friend (p=0.0004), followed by K-Drama (p=0.0016) and K-Wave (p=0.0030). Based on these results, more efforts to invigorate the preferences for K-Wave and K-Drama, as well as various attempts to improve the preference for K-Friend are required for the globalization of Korean Food.