• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.200-203
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• 2009

The risk ranking of food groups included the Korea Food Code is a potentially powerful means to prioritize food safety management strategies. Although the interest in risk ranking of food groups has been increasing worldwide, there was, until recently, no standard system in Korea for the risk ranking of food groups. This study was conducted to rank food groups using theoretically estimated comparative risk scores of 101 food groups included the Korea Food Code. These scores were estimated using the risk evaluation model, which focuses on 3 aspects, namely, exposure assessment, severity assessment, and consumption part. The results of this study revealed that the risk was the highest in the case of ready-to-eat (RTE) food items, followed by fish products and breads. Using this ranking system, we can identify the food with high risk scores and design risk management strategies targeted specifically at these items.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.468-476
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• 2020

We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4℃ up to 24 h, whereas bacteria rapidly grew at 20 and 35℃ after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.274-278
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• 2005

Contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and Bacillus cereus In commercial Samgakkimbabs and sandwiches from southern Gyeounggi-do were monitored. Total aerobic bacteria counts in Samgakkimbabs and sandwiches were 3.50-5.54 and $3.88-6.29log_{10}CFU/g$, for coliforms 1.25-317 and $1.53-5.08log_{10}CFU/g$, for S. aureus 0.30-5.20 and $0.10-4.18log_{10}CFU/g$, and for B. cereus 0.88-2.48 and $0.22-2.18log_{10}CFU/g$, respectively. E. coli was not isolated from all Samgakkimbabs and sandwiches except from one sample of sandwich salad ingredient. Results indicate hygiene of commercial Samgakkimbabs and sandwiches was deleterious.

• The Journal of Industrial Distribution & Business
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• v.10 no.9
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• pp.37-43
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• 2019

Purpose - The self quality inspection which is mandatory in Republic of Korea can play an important role in promoting food safety, but the cost for self quality inspection is also a big burden especially for small businesses. In addition, excessive or duplicated inspection costs resulting from the standard gaps of various ministries and agencies ultimately effect negative social utility. Thus, this paper aims to suggest ways to improve the analysis of self quality inspection for the Ready-to-Eat Foods in terms of dried laver, in order to reduce costs caused by overinclusion. Research design, data, and methodology - The focus of interest is seaweed in Kimbab, which is to be exempted from the Vibrio parahaemolyticus test on the three grounds. First, existing literature provides little support for the necessity of performing a microbiological test. Second, laver products do not require the V.parahaemolyticus test by international standards such as the CODEX. Third, no case was found for seaweed products on the list of information on failed food items over the 2015~16 period. Results - Other types of seaweed such as exportable and seasoning seaweed are not subject to the test. Hence, exclusion of the V.pahaemolyticus test on seaweed is a valid point, bringing about large expected cost savings to many small businesses. Conclusions - Based on a complete survey of 75 food-testing agencies from March 20th to 30th, 2018, this paper finds that the proposed revision of the Kimbab test is likely to save an average of 130,000 won per business per year. Especially, in the case of the testing fee of Salmonella spp.(n,c,m,M), the cost difference by agencies was found to be up to five times. The regional gap in testing fees can be considered an unfair barrier. Accordingly, it is necessary to examine whether the testing fee is set at an appropriate level through the cost-extraction program proposed by the Ministry Food and Drug Safety. Hence, the survey results also point out that harmonization of testing fees charged by different food-testing agencies is appropriate with respect to transparency and efficiency.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.324-330
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• 2021

In this study, the microbial levels on mixed vegetable salads, fresh fruits, and frozen fruits distributed in Korea were comparatively analyzed by food group, region, and quarter. Samples were collected from big markets in large cities from 2018 to 2019 and used for microbiological analysis. The levels of aerobic bacteria for mixed vegetable salads, fresh fruits, and frozen fruits were 6.48, 5.07, and 3.78 log CFU/g, respectively. As a result of analyzing the quarterly contamination levels of aerobic bacteria, the first quarter contamination level was 5.12 log CFU/g while the second quarter showed 6.26 log CFU/g, the third quarter 5.73 log CFU/g, and the fourth quarter 4.42 log CFU/g. A higher number of aerobic bacteria was observed in the second and third quarters when the temperature was higher. There was no difference in the number of bacteria by region. The levels of the coliform group were 1.98 - 3.93 log CFU/g in all samples, and Escherichia coli was detected at 1.38 log CFU/g in 3 out of 27 mixed vegetable salads. Since the mixed vegetable salad and fresh fruit used in this study exceeded the standard (3 log CFU/g) for unheated foods and E. coli was detected in three fresh fruits, stricter hygiene management in the manufacturing stage of salads and fresh fruit is required.