• 한국식품조리과학회지
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• 제26권2호
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• pp.165-170
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• 2010

Although the demand of ready-to-eat (RTE) foods such as Kimbab is growing, large quantities and wide distribution of these foods is difficult due to their short shelf-life, exposed packaging with hygienic risk, and decreased quality at refrigerator temperatures. This study was undertaken to develop preservation and storage methods to extend the shelf-life of RTE rice products using microwave and packaging methods such as vacuum and modified atmosphere packages. RTE rice ball samples inoculated with Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus or Bacillus cereus were microwave treated for 0, 30, 60, 90 and 120 seconds. Populations of pathogens on the rice balls were significantly reduced with an increase in treatment time. There were more than 5 log reductions of all pathogens when the samples were microwave treated for 60 seconds. RTE rice balls inoculated with two pathogens (S. aureus and B. cereus) were packaged via air, vacuum, $N_2$ gas, and $CO_2$ gas following microwave treatment for 90 seconds. The initial S. aureus and B. cereus concentration before treatment was 7.60 and 6.59 log CFU/g, and these levels were reduced by 3.37 and 2.18 log CFU/g after microwave treatment. The levels of pathogens were significantly increased during storage time at room temperature. $CO_2$ packaging was the most effective at inhibiting microbial growth among the tested packaging methods. The levels of total mesophilic count, S. aureus and B. cereus after 5 days of storage were 7.7, 8.8 and 9.3 log CFU/g in air packaged samples and 2.4, 3.2 and 8.3 log CFU/g in $CO_2$ gas packaged samples, respectively. However, after 3 days of storage higher levels of B. cereus were observed in all samples, indicating that the samples were not safe to be consumed. Base on these results, microwave treatment and MAP packaging methods using $CO_2$ gas could be used as a potential method for extending the shelf-life of RTE foods.

• 한국식품과학회지
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• 제43권1호
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• pp.39-44
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• 2011

국내에 유통되고 있는 즉석섭취 편의식품에 대한 미생물 모니터링 검사를 실시하고자 식품품목별로 일반세균수, E. coli 정성 및 정량, S. aureus 정량, B. cereus group 정량, L. monocytogenes 정성 및 정량검사를 실시하였다. 즉석섭취 편의식품은 해산물함유, 육류함유, 빵류, 밥류, 샐러드류, 신선편의식품류로 유형을 분류하고 식품군별 미생물 오염도를 비교분석하였다. 일반 세균수에서는 대부분 3-5 log CFU/g의 오염분포를 보였으며, 가장 높은 오염도와 유의적인 차이를 보이면서 가장 높은 평균값(4.4 log CFU/g이상)를 보인 품목은 빵류, 밥류와 신선편의식품이었다. E. coli는 밥류 2건에서 식품기준 및 규격을 초과하였으며, S. aureus은 해산물함유 1건 및 빵류 1건에서 식품공전 기준 및 규격 이상을 초과하여 이들 식품군들의 식품위생관리가 더 요구되는 것으로 나타났다. 본 연구결과를 종합해 보면, 식중독균은 계절에 상관없이 E. coli, S. aureus 및 B. cereus group의 오염도를 꾸준히 보이고 있으며, 즉석섭취 편의식품의 미생물오염 관리는 계절에 상관없이 개인위생 및 환경위생에 지속적인 관리가 필요한 것으로 사료된다. 또한 즉석섭취 편의식품의 미생물적 안전성확보를 위해서는 제조업체의 생산단계부터 사용재료에 대한 정확한 분석, 운반과정에 대한 관리, 제조 및 유통단계에서의 위생관리 등 전반적인 위생관리가 적용되어할 것으로 판단된다.

• 동아시아식생활학회지
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• 제26권1호
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• pp.1-10
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• 2016

The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent's chewing & swallowing degree were "Not uncomfortable chew" 31.5%, "Hard food, and a big food is a little difficult to intake". 37%, "Hard food, and a big food is difficult to intake" 11.5%, "Small food, and soft foods can intake" 11.5%, and "It is difficult to intake solid food" 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted "Ready to eat (RTE)" 53.9%, "Ready to heat (RTH)" 15.8%, "Ready to cook (RTC)" 21.2%, and 'Fresh cut product" 9.1%.