• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.217-227
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• 2023

The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4℃ and 20℃) to determine the effect of storage temperature. When stored at 20℃, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

• Journal of the Korean Dietetic Association
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• v.26 no.2
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• pp.116-125
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• 2020

The purpose of this study was to assess the sugars contents of home meal replacement (HMR) products currently sold in Korea. This study surveyed and examined the sugars contents in 835 popular HMRs (294 ready-to-eat foods; RTE, 499 ready-to-cook foods; RTC, 42 fresh-cut vegetables; FCV) through the nutrition labels. The average price, weight and energy content of 835 HMR products were 3,917.5 Korean won, 336.0 g, and 522.7 kcal, respectively. The sugars content per product was significantly higher in the RTCs (13.4 g) and RTEs (10.3 g) than that in the FCVs (4.2 g) (P<0.001), and the percentage of energy from sugars was 9.7% for the RTEs, 10.2% for the RTCs, and 8.7% for the FCVs without any significant difference. The sugars contents of 9 RTE types were in the order of side dishes (34.3 g), sunsik (22.5 g) and hamburgers (12.1 g) per package. The percentage of energy from sugars was highest in side dishes (28.1%), followed by kimchi (24.9%), sunsik (17.2%), and hamburgers (10.6%). Among 14 RTC types, the sugars contents were in the order of hot dogs (52.9 g), tteokbokki (30.4 g) and noodles (21.2 g) per package. The percentage of energy from sugars was the highest at 22.9% for sauces, followed by side dishes (17.3%), porridges (14.4%), instant stews (14.3%), and hot dogs (13.1%). Strategies and practices are needed to reduce the sugars contents of HMR producers and the sugars intakes of HMR consumers.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• YAKHAK HOEJI
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• v.52 no.6
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• pp.434-440
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• 2008

The purpose of this research was to investigate the microbiological quality and antimicrobial susceptibilities of the ready-to-eat side dishes, which are were collected from the grocery stores, big markets, and department stores in Seoul throughout November, 2007. Of total 124 samples, presence of staphylococci and enteric bacilli was observed in 38 samples (31%) and 53 samples (43%), respectively. And 30 samples (24%) were shown to be of unsatisfactory quality for total bacterial count (>$10^5$). Antimicrobial susceptibilities of the staphylococci isolated from the side dishes were tested for six different antimicrobial agents, which are in widespread clinical use in Korea, as well as four new antimicrobials, daptomycin, linezolid, quinupristin/dalfopristin and tigecycline. As a result, the staphylococcal isolates were found to be resistant to oxacillin (${MIC}_{90}$, >128 ${\mu}g$/ml), teicoplanin (${MIC}_{90}$, >128 ${\mu}g$/ml), mupirocin (${MIC}_{90}$, >128 ${\mu}g$/ml), linezolid (${MIC}_{90}$, 128 ${\mu}g$/ ml) and quinupristin/dalfopristin (${MIC}_{90}$, 32 ${\mu}g$/ml). Especially, some of the staphylococcal isolates exhibited high level and multi-drug resistance. Moreover, these bacteria were also resistant to new antimicrobials, except tigecycline.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.49-62
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• 2003

Breakfast consumption is important for nutritional balance in all population groups. The objective of this study is to seek healthy Korean with continuous traditional breakfast consumption of rice. One thousand participants who go to work or school every morning were selected by stratified method and interviewed by regional home extension workers in 24 cities, Kyeonggi province, Korea. The questions included breakfast eating habits, perceived health status,and food preferences for breakfast. The students (70.5%) were composed with elementary (17.2%), middle school(15.7%), high school(16.5%), and university(21.l%)students. The rest 29.5% were workers. The recognized importance of eating breakfast was negatively correlated with the perceived health status. It means that lowering health status made them recognize the importance of breakfast. Workers had more boiled rice with side dishes for breakfast(58.6%) than students (40.2%). The reasons of selected items for breakfast were habit (28.5%), and health (14.6%). The propensity of convenience and preference was more frequent in male workers than male students. For breakfast, ready-to-eat food (rice-roll or rice ball, retort rice, and fast-food) preferred more in middle & high school students, but boiled rice with side dishes was preferred more in workers. Boiled rice with divers cereals was selected for main dish in workers, however boiled rice only in students if obliged. We suppose the problem in next decade would be skipped breakfast in regular attendance position. For breakfast with ready-to-eat rice or something to eat in short time, students and workers should be educated to those who are too busy to eat breakfast for the enhancement of human resources.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.251-258
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• 2005

The purposes of this study were to conceptualize the Home Meal Replacement (HMR) in Korea and to gather professionals' opinions of prospect and task for HMR industry in Korea. A total of 67 experts participated in a three round survey by Delphi technique, which was used to integrate and share the each expert's professional idea. According to the result, HMR was translated into 'Gajeongsiksa daeyongsik' in Korean and given definition to 'a meal taken directly or through brief cooking process at home by purchasing ready to eat or ready to end-cook type of food'. As the result of categorizing HMR products of Korean food, 'I. Ready to eat' such as side dishes, kimchi, salad, sandwich, kimbab, and so on and 'II. Ready to heat' such as rice, porridge, retort food (soup, broth, curry, spaghetti, etc.), frozen pizza, grilled food, jabchae, instant soup, and so on were construed in a limited sense of the HMR. In addition, 'III. Ready to end-cook' such as frozen dumpling, frozen pork cutlet, seasoned meat, powder-type soup, and so on as well as these two kinds were interpreted in a broad sense of the HMR. In the prospect of HMR industry in Korea, the Korean HMR industry would develop continuously accompanied by increasing of consumers using HMR products. Introduction and generalization of HMRs would serve the convenience for meal preparation and then influence the change of home meal pattern. Nevertheless, it was concerned about that using HMRs might have limitation on solving the problems of dietary life including irregular meal, skipping a meal, and so on and influence the nutrition imbalance. For the development of HMRs, developing various menu and the packaging materials for HMR products, constructing the thorough sanitary management, and strengthening R & D for the HMR of Korean food were the future tasks in Korean HMR industry.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.547-555
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• 2003

Carbohydrate intake is decreasing along with the reduction of rice consumption among the Korean population. There is an increasing trend of diet-related degenerative diseases with the increased consumption of animal food, and therefore, the increase of animal food intake can be considered as one of causes of the diet-related disease. The objective of this study is to investigate the differences in rice preference and breakfast patterns between the subjects have breakfast regularly and those skipping it. One thousand participants were selected by the stratified sample method from the primary, middle, high school and college, and company workers from 24 cities of Kyeonggi-do. The interviewing procedure was carried by regional home extension workers. Approximately half participants (49.9％) were under the age of 20. Although 86％ of the subjects considered eating breakfast good for health. only 46.4％ of the subjects had breakfast regularly (HB). The rest of them skipped breakfast (SB) more than twice a week. The proportion of subjects hiving no breakfast were 9.3％ of male and 12.2％ of female subjects. The main reason for not having breakfast was due to the limited time. For their breakfast 85％ of the HB ate boiled rice with the side dishes. More subjects in SB (27.8％) preferred the boiled rice with various grains for breakfast than those of HB (21.8％). The subjects in HB (65.5％) preferred boiled plein rice more than those of SB (56.9％). In cases they must have breakfast, 47.7％ of the subjects wanted rice with the side dishes,24.2％ preferred rice ball or rice roll with laver, 10.5％ preferred a rice beverage. More subjects in HB (59.8％) wanted rice with side dishes than those in SB (36.9％). It was found out that selecting rice at the breakfast is still the main choice. Diverse ready-to-eat rice menus have to be developed to increase the rice consumption, specially to increase breakfast eating frequencies of SB through saving time and effort. (Korean J Community Nutrition 8(4) : 547∼555, 2003)

• 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 Community Nutrition
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• v.17 no.1
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• pp.81-90
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• 2012

This study is to research the use and the demand of the elderly generation that pursue economic ability and active lifestyle. The composition of the meals were "homemade meals" 65.3%, "homemade & convenience meals" 26.7% overall. For the "never miss a meal" category, 70-74 years old was 48.3%, over 80 years old was 60.0%. The elderly under 70 years old showed a high frequency in the use of alternative meals (p < 0.05) and the elderly with higher education used the alternative meals more frequently (p < 0.01). The rice-cakes, bread, tuna cans, Korean side-dishes, beverages, meat, cup-noodles and seafood as alternative meals are in the order of most frequency. Also, 96.0%, 59.0% and 46.5% of the elderly had experience in using "Ready to eat (RTE)", "Ready to heat (RTH)" and "Ready to cook (RTC)". The oldest group surveyed, the elderly at the age of 80 years old and above showed lower preference for "completely cooked state" but showed highest results in the "half-cooked state". This shows the difference between people's perception and the behavior that showed high frequency of 96.0% in the experience with "RTE". This can be inferred that the elderly needs the development of convenience food that is moderately packaged according to the newer lifestyle where the elderly live independent from their children. Moreover, there is a higher demand in the healthy convenience food, which means that there is a need for development in the quality of the convenience food that will allow more faith in convenience food by the elderly.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.263-268
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• 2006

The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 FS, 11 AF and 7 SP. The contamination levels of total aerobic bacteria in FS, AF and SP were $4.56\sim7.45\;log_{10}$ CFU/g (FS), $2.43\sim7.03\;log_{10}$ CFU/g (AF), respectively. The contamination levels of coliform groups were $4.51\sim6.71\;log_{10}$ CFU/g (SP). $4.00\sim6.66\;log_{10}$ CFU/g (FS), $1.70\sim5.20\;log_{10}$ CFU/g (AF), respectively. The contamination levels of E. coli were $2.50\sim4.42\;log_{10}$ CFU/g (SP), $0\sim3.58\;log_{10}$ CFU/g (FS), $1.11\sim4.68\;log_{10}$ CFU/g (AF), respectively. The difference of completed packaging salad and instant packaging salad are not different about contamination levels. In conclusion, the results of this study indicated that the hygienic levesl of salads, hard-boiled foods and salted fishes were very poor. So our government need to improve the control plan for food safety from manufacturing process to market.