• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.222-228
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• 1986

Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined. Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours). In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids, The amount of oleic acid and linoleic acid was larger than any other fatty acid. The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine. In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine. The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.137-145
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• 1983

Trend of foods and nutrients intake per person per day in Korea from 1970 to 1979, based on reports on national nutrition survey, was analyzed. The average rates of population, GNP and per capita national income were 1.7, 9.6 and 536.2%, respectively. The consumption of cereals, pulses and potatoes was decreased; whereas that of fresh vegdtables, fruits, meat, fresh fish and shells, eggs, milks, and fats and oils was increased. Calorie intake was remained essentially constant, but protein and fat intake was increased by 11.6% and 52.3%, respectively, in ten years. The main sources for calcium, iron and vitamin A were vegetables. Among various nutrients, intake of riboflavin and animal protein were less than RDA.

• Food Science and Preservation
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• v.18 no.4
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• pp.612-619
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• 2011

Cronobacter sakazakii has been isolated from a wide range of environmental sources and from several foods of animal and plant origin. The objective of this study was to determine the resistance of C. sakazakii (ATCC 12868, ATCC 29004, and ATCC 29544) in cold, cold-freeze thaw, cold-acid, and cold starvation-freeze thaw stress. The number of C. sakazakii decreased to 1 log CFU/mL at $5^{\circ}C$ (cold storage) for 10 days. When C. sakazakii was cultivated at a low temperature ($13^{\circ}C$), the population of C sakazakii ATCC 12868 and 29004 increased to $10^9$ CFU/mL, and the population of C. sakazakii ATCC 29544 increased to $10^8$ CFU/mL. For C. sakazakii ATCC 12868 and 29004, the cold-adapted cells ($5^{\circ}C$ 24 hr) decreased by 4 log CFU/mL, and the low-temperature-cultivated cells ($13^{\circ}C$) decreased by 0.5 log CFU/mL. In this study, low-temperature cultivation enhanced the freeze-thaw cross-resistance due to the metabolic changes in the cells. Cold stress ($5^{\circ}C$ 48 hr, $13^{\circ}C$ cultivation) enhanced the cold-acid cross-resistance. The cold-starved cells in the sterilized 0.1% peptone water enhanced the freeze-thaw cross-resistance with significant differences (p<0.05). Therefore, the increased tolerance of the cold-adapted or low-temperature-cultivated C. sakazakii cells to freeze-thaw, acid, or starvation suggests that such environments should be considered when processing minimally processed foods or foods with extended shelf life.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.449-456
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• 2023

In this study, we developed Rapid Enrichment Broth for Vibrio parahaemolyticus (REB-V), a broth capable enriching V. parahaemolyticus from 10⁰ CFU/mL to 10⁶ CFU/mL within 6 hours, which greatly facilitates the rapid detection of V. parahaemolyticus. Using a modified Gompertz model and response surface methodology, we optimized supplement sources to rapidly enrich V. parahaemolyticus. The addition of 0.003 g/10 mL of D-(+)-mannose, 0.002 g/10 mL of L-valine, and 0.002 g/10 mL of magnesium sulfate to 2% (w/v) NaCl BPW was the most effective combination of V. parahaemolyticus enrichment. Optimal V. parahaemolyticus culture conditions using REB-V were at pH 7.84 and 37℃. To confirm REB-V culture efficiency compared to 2% (w/v) NaCl BPW, we assessed the amount of enrichment achieved in 7 hours in each medium and extracted DNA samples from each culture every hour. Real-time PCR was performed using the extracted DNA to verify the applicability of this REB-V culture method to molecular diagnosis. V. parahaemolyticus was enriched to 5.452±0.151 Log CFU/mL in 2% (w/v) NaCl BPW in 7 hours, while in REB-V, it reached 7.831±0.323 Log CFU/mL. This confirmed that REB-V enriched V. parahaemolyticus to more than 10⁶ CFU/mL within 6 hours. The enrichment rate of REB-V was faster than that of 2% (w/v) NaCl BPW, and the amount of enrichment within the same time was greater than that of 2% (w/v) NaCl BPW, indicating that REB-V exhibits excellent enrichment efficiency.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.1-12
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• 2019

The health benefits associated with consumption of fresh produce have been clearly demonstrated and encouraged by international nutrition and health authorities. However, since fresh produce is usually minimally processed, increased consumption of fresh fruits and vegetables has also led to a simultaneous escalation of foodborne illness cases. According to the report by the World Health Organization (WHO), 1 in 10 people suffer from foodborne diseases and 420,000 die every year globally. In comparison to other processed foods, fresh produce can be easily contaminated by various routes at different points in the supply chain from farm to fork. This review is focused on the identification and characterization of possible sources of foodborne illnesses from chemical, biological, and physical hazards and the applicable methodologies to detect potential contaminants. Agro-chemicals (pesticides, fungicides and herbicides), natural toxins (mycotoxins and plant toxins), and heavy metals (mercury and cadmium) are the main sources of chemical hazards, which can be detected by several methods including chromatography and nano-techniques based on nanostructured materials such as noble metal nanoparticles (NMPs), quantum dots (QDs) and magnetic nanoparticles or nanotube. However, the diversity of chemical structures complicates the establishment of one standard method to differentiate the variety of chemical compounds. In addition, fresh fruits and vegetables contain high nutrient contents and moisture, which promote the growth of unwanted microorganisms including bacterial pathogens (Salmonella, E. coli O157: H7, Shigella, Listeria monocytogenes, and Bacillus cereus) and non-bacterial pathogens (norovirus and parasites). In order to detect specific pathogens in fresh produce, methods based on molecular biology such as PCR and immunology are commonly used. Finally, physical hazards including contamination by glass, metal, and gravel in food can cause serious injuries to customers. In order to decrease physical hazards, vision systems such as X-ray inspection have been adopted to detect physical contaminants in food, while exceptional handling skills by food production employees are required to prevent additional contamination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.659-666
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• 2005

The purpose of this study was to compare the intake status of calcium, phosphorus, iron, and zinc of Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural (n=137), coastal (n=100), and urban district (n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 58.1 years for rural district, 57.7 years for coastal district, and 48.6 years for urban district. There was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban area were the highest among three districts. The calcium, phosphorus, iron, and zinc intakes were $60.1\%,\;123.9\%,\;95.2\%,\;and\;73.1\%$ of RDAs, respectively. The calcium intakes as percentage of RDA in rural and coastal district were significantly (p<0.01) lower than that in urban district. A larger number of subjects from coastal or urban district ate under $75\%$ of zinc RDA compared to those from rural village. Major sources of dietary calcium in total subjects were anchovy, kimchi, milk, soybean curd, rice, ice cream, sea mustard, yogurt, loach, and welsh onion. Rice supplied $15.5\%$ for phosphorus, $22.1\%$ for iron, and $35.9\%$ for zinc of total intake. Except for rice, major sources of dietary zinc were pork, beef, small red bean, dog meat, chicken, jacopever, soybean curd, glutinous millet, and kimchi. In conclusion, the food and mineral intakes of adults differed according to the regions in which they resided. The food and nutrient intakes of coastal district were not satisfactory, and calcium and zinc intakes of three regions did not meet RDAs. Therefore, it is required unique and discriminatory nutritional education with each region for increasing intakes of calcium and zinc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1408-1413
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• 2003

This study was conducted to analyze manganese contents of Korean common foods. Contents of manganese in 30 foods were analyzed by ICP spectrometer. And daily manganese intake through 30 common foods was calculated using analysis data of this study and daily food intakes cited from report on 1998 national health and nutrition survey. The average manganese contents of foods analyzed were 949.6 $\mu\textrm{g}$ for rice, 236.1 $\mu\textrm{g}$ for Korean chinese cabbage kimchi, 27.2 $\mu\textrm{g}$ for citrus fruit, 2.6 $\mu\textrm{g}$ for milk, 214.6 $\mu\textrm{g}$ for radish root, 40.0 $\mu\textrm{g}$ for apple, 60.4 $\mu\textrm{g}$ for persimmon, 13.9 $\mu\textrm{g}$ for pork, 9.5 $\mu\textrm{g}$ for beef, 638.3 $\mu\textrm{g}$ for soybean curd, 184.0 $\mu\textrm{g}$ for radish kimchi, 56.0 $\mu\textrm{g}$ for pear, 18.4 $\mu\textrm{g}$ for beer, 11.3 $\mu\textrm{g}$ for egg, 9.5 $\mu\textrm{g}$ for carbonated beverage, 345.0 $\mu\textrm{g}$ for bread, 50.7 $\mu\textrm{g}$ for soju, 270.3 $\mu\textrm{g}$ for potato, 236.1 $\mu\textrm{g}$ for sweet potato, 91.2 $\mu\textrm{g}$ for ramyeon, 32.5 $\mu\textrm{g}$ for onion, 68.0 $\mu\textrm{g}$ for nabak kimchi, 538.2 $\mu\textrm{g}$ for soybean sprout, 112.5 $\mu\textrm{g}$ for welsh onion, 336.7 $\mu\textrm{g}$ for rice cake, 589.9 $\mu\textrm{g}$ for Korean chinese cabbage, 430.4 $\mu\textrm{g}$ for somyeon, 144.3 $\mu\textrm{g}$ for pumpkin, 3.0 $\mu\textrm{g}$ for yoghurt, and 614.4 $\mu\textrm{g}$ for spinach per 100 g of each food. The daily manganese intake through 30 common foods of Koreans in 1998 was 3420.7 $\mu\textrm{g}$. Major sources of dietary manganese were rice, kimchi, and soybean curd. Especially, rice supplied 68.1% of total dietary manganese intake through 30 common foods. Further studies are required to establish database and RDA of manganese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.322-331
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• 2002

This study was carried out to evaluate the effect of vitamin $B_{6}$ intake by normal term delivery pregnant women on the concentration of vitamin $B_{6}$ in the material plasma, the umbilical cord plasma, and the placental tissue. Dietary intake data were obtained from a semi-quantitative frequency questionnaire. The daily mean energy and protein intakes were 2189.5 kcal (93.2% of RDA) and 79.3 g (113.3% of RDA), respectively. The average daily vitamin $B_{6}$ intake was 1.7 mg (91.4% of RDA) for the pregnant women. Their main sources of vitamin $B_{6}$ were cereal & starch (50%), and vegetables & fruits (33%). The pyridoxal phosphate (PLP) concentration of the maternal plasma, the umbilical cord plasma, and the placenta were 16.7 $\pm$ 4.1 nmol/1, 61.3 $\pm$ 19.8 nmol/l and 898.6 $\pm$ 159.2 ng/g, respectively. The PLP level was the highest in the placenta. The PLP level of the maternal plasma was significantly lower than the of the umbilical cord plasma (p < 0.001). The PLP level of maternal plasma correlated positively with that of the placenta (p < 0.0001) and the umbilical cord plasma (p < 0.05). Also the PLP level of the placenta correlated positively with that of the umbilical cord plasma (p < 0.05). These findings indicate that the vitamin $B_{6}$ nutritional status of the fetus is affected by placental vitamin $B_{6}$ levels, and that the placental vitamin B$_{6}$ levels reflect the maternal vitamin $B_{6}$ status. The umbilical cord plasma PLP level showed a positive correlation with the gestational length (p < 0.05). A negative association was observed between the PLP level showed of the umbilical cord plasma and the pregnancy weight gain (p < 0.03). The results suggest that the transfer of PLP from maternal plasma to the placental tissue could be an active transport, white the transfer of PLP from the placenta to the fetus is by means of simple diffusion. Thus, neonatal vitamin $B_{6}$ nutrition is influenced by the maternal nutritional status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.526-534
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• 2010

The prevalence rate for chronic diseases such as obesity, diabetes, hypertension etc. caused by the increment of national income and the change of food life according to the globalization in Korea have been increased. Especially excess sodium intake may contribute to the development of hypertension, increasing cardiovascular disease risk. The objective of this study was to investigate sodium intake of nursery school meals in Gyeonggi-Do, and to construct database for lesser sodium intake policy. Survey consisted of 601 sample intakes of sodium in summer and in winter. A food weighed record method was used for measuring food intakes. Average intakes of ten children per nursery school were measured. The sodium contents of meals were analyzed by ICP-OES (inductively coupled plasma-optical emission spectrometer) after acid digestion by microwave. The sodium contents on food groups showed that sources (693 mg/100 g), grilled foods (689 mg/100 g) and kimchies (643 mg/100 g) had respectively higher sodium contents and the average sodium intake per meal was $582\pm204$ mg. The sodium contents of soups & hot soups and kimchies had 37.5% and 15.8% of total sodium intakes per meal, respectively. Sodium intakes per meal in summer and winter showed 572.3 mg and 592.3 mg, respectively. Regional ranking of sodium intakes showed the ascending order of apartment (514.3 mg/meal), rural region (540.5 mg/meal), multiplex house (635.9 mg/meal) and industrial complex (696.4 mg/ meal). A habit of excessive sodium intakes in childhood will threaten their health when they grow up to be adults; thus lesser intake of sodium per meal is needed for children in nursery school.