• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.348-354
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• 2017

Internationally different food safety regulation and standards could cause troubles in trade unless those are built on scientific knowledge. In this research, we monitored the microbial population and analyzed the results to determine the level of microbial contamination in foodstuffs using relatively new statistical analysis (microbiological sampling plan, International Commission on Microbiological Specification for Foods). The goal of this research falls on establishing entirely new standards for various food categories addressed in the Korean "Food Code". Targets for monitoring were indicator organisms (i.e. total aerobic count, coliform and Escherichia coli) and foodborne pathogens (i.e. Bacillus cereus, Staphylococcus aureus and Clostridium perfringens) in ready-to-eat (RTE) products. As the result of the monitoring, total aerobic count, coliform, E. coli, and B. cereus in RTE products were found at the mean values of 2.10 log CFU/g, -0.60 log CFU/g, -1.33 log CFU/g and -1.23 log CFU/g, respectively. S. aureus was detected with the level of -1.35 log CFU/g only in fresh-cut food, while C. perfringens was -1.37 log CFU/g only in ready-to-cook food. Other samples did not have any food borne pathogens. Total aerobic count, B. cereus, S. aureus and C. perfringens satisfied the Food Code (the MFDS). On the basis of the analysis, we proposed a draft of microbial criteria for RTE products.

• The Korean Journal of Mycology
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• v.21 no.4
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• pp.279-284
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• 1993

The metE gene coding for $N^{5}-methyl-H_{4}-folate;$ homocysteine methyltransferase from the basidiomycete Ganoderma lucidum was cloned by complementation of methionine-requiring mutants of E. coli. The size of a inserted DNA was about 1.54 kb and had 5 restriction enzyme sites. A physical map was constructed. Southern blot analysis confirmed the presence of a transforming DNA in the genome of Ganoderma lucidum. indicating the presence of a single copy.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.600-608
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• 2016

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.301-305
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• 2003

This study was conducted to develop an HPLC method for determining vitamin B$_{12}$ in fortified foods which has typically been determined by microbiological assays according to AOAC and Korean Food Code approved methods. Vitamin B$_{12}$ (cyanocobalamin) was determined by reversed-phase HPLC with a triple column and UV/VIS dectector (550 nm) using the column switching technique after extraction with 5 mM potassium phosphate solution by sonication without a clean-up procedure. The recovery of spiked samples and limit of detection (LOD) by HPLC were 78.6 ∼107.5 % and 2 ppb ($\mu\textrm{g}$/kg), respectively. The LOD of the microbiological assay (MBA) was much lower than that of HPLC. The concentrations of vitamin B$_{12}$ analyzed in all tested samples (n=12) confirmed compliance with declared label claims. The range of recovery ratio by the HPLC method when compared to the microbiological assay was 76.2 ∼140.0 %. There was not significant difference between the HPLC and MBA methods (p < 0.01) with r=0.9791 and linear regression y=0.9923x-0.04. The HPLC method for determining vitamin B$_{12}$ using the column-switching technique appears to be suitable for determining vitamin B$_{12}$ concentrations above 1 $\mu\textrm{g}$/100 g in fortified foods.ied foods.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.123-137
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• 2007

The purpose of this study was to investigate the current nutritional labeling practices in the processed foods industry. Package labels provide consumers with reliable nutritional information, which has been considered a useful aid for food selection and a potent educational tool for nutrition in a daily life. To assess the nutritional composition labeling and nutritional claims on the food package labels in the Korean market, 2,691 processed foods were purchased from a wholesale market in August, 2004, under the food categories specified in the 2004 Food Code. Nutritional composition labels were found on 674 out of the 2,691 processed foods items. The study findings were as follows. Milk and dairy products showed the highest percentage(56.6%) of nutritional composition labeling among the food categories, while 86.2% of processed foods carried inappropriate types of nutrition labels. The title of nutritional composition labeling was ordered according to the nutritional composition presented on the top part of the box. The regulations method which it indicates was 77.8%. The expression unit of the nutritional composition labeling was per 100g(32.8%) or per OOg (29.4%). Of total processed foods, 83(3.1%) offered nutritional claims in their labels. These claims were divided into two ways: nutrient content claims and nutrient comparative claims. The most frequently used term in nutrient content claims was "contained"(67.2%). "More" or "Plus" were frequently used term in nutrient comparative claims(11.2%). Calcium was the most popular among nutrients claimed by processed foods(34.3%).

• Journal of Environmental Health Sciences
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• v.36 no.2
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• pp.95-107
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• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.251-262
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• 2019

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

• Journal of Microbiology and Biotechnology
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• v.11 no.1
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• pp.1-6
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• 2001

Ten strains of plasmid-harboring Bifidobacterium sp. were isolated from the feces of adults and children, and named as Bifidobacterium sp. GE1-GE8, ST, and SH5. These plasmids were categorized into three homologous groups (pKJ50-homologous, pKJ36-homologous, and non-homologous groups) according to Southern hybridization patterns using the formerly characterized bifidobacterial plasmids, pKJ50 and pKJ36, as probes. nine strains harboring the plasmids were shown to accumulate single-stranded DNA as a replication intermediate, based on the S1 nuclease treatment and Southern hybridization. These results suggest that the strains replicate by a rolling circle mechanism. Minimal inhibitory concentrations (MIC) of the isolated bifidobacteria against several antibiotics were determined. Two strains, GE2 and GE3, showed relatively high MiC values against tetracycline ($793.6{\mu}g/ml$) and erythromycin ($153.6{\mu}g/ml$), respectively. The tetracycline resistance of GE2 disappeared when the resident plasmid of GE2 was cured by ethidium bromide. These results show that pKJ36-homologous and pKJ50-homologous plasmids are prevalent among various Bifidobacterium strains and some Bifidobacterium plasmids appear to code for antibiotic resistance.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.9-18
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• 2020

B. cereus-produced cereulide as an emetic toxin is commonly isolated in starch-based cooked foods. This study examined the prevalence of B. cereus from ready-to-eat foods in markets by polymerase chain reaction analysis and determined the relationship between the level of B. cereus and the quantity of cereulide in the sample after different storage times and temperatures. The prevalence of general B. cereus in 43 starch foods was 32.6%, and the level of B. cereus ranged from 0.5 to 1.95 log cfu/g, meeting the Korea Food Code Specifications of 3 log CFU/g of B. cereus. No samples revealed emetic B. cereus. Fried rice samples were inoculated with a cereulide-producing reference strain, B. cereus NCCP 14796, to determine the level of B. cereus and the quantity of cereulide in the samples after storage for 0, 4, 6, 8, 20, 24, 30, 48, 72, and 96 h at 7, 25, 35, and 57℃. The average levels of B. cereus at 7, 25, 35, and 57℃ were 4.38, 7.31, 7.88, and 3.82 log cfu/g, and the levels of cereulide were 150.41, 1680.70, 2652.65, and 77.83 ㎍/mL, respectively, showing a significant difference according to the incubation time (P<0.05) and temperature (P<0.001).

• Culinary science and hospitality research
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• v.10 no.2
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• pp.16-29
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• 2004

Today, well-being appears as new trend-code all of society. Likewise foodservice industry is influenced by that trend and as a result general menu items tend to change into healthy menu items. Therefore, the purpose of this study is to examine the customers attitude toward healthy menu. One of major research finding is that consumers better interested to healthy menu than past and have potential needs to consume it. So need to extent healthy menu market and develop to consume of healthy menu, should get competitiveness on tastes and price of healthy menu and to segment of healthy menu consumer market.