• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.234-241
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• 2006

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.1-10
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• 2013

The exposure of food to ionizing radiation has been recognized as a safe and effective mode of food preservation in more than 55 countries. The benefits include eradication of insect pests, inactivation of food pathogens, extension of shelf-life, and improvement in food hygiene. Regulatory authorities around the world have emphasized the implementation of various national and international regulations to facilitate trade and development of consumers' confidence in purchasing irradiated foods. Therefore, the need for reliable irradiation detection methods has increased to enforce these regulations. At present, a number of promising analytical approaches have been developed and evaluated. Moreover, about 10 European Standards have been adopted as General CODEX Alimentarius methods for the detection of irradiated foodstuffs. However, most of these methods demand relatively expensive equipment and prolonged sample preparation. Therefore, simple and cost-effective approaches would be advantageous for rapid screening of foodstuffs. The suspected samples need to be analyzed further with more validated techniques to confirm the screening results. In this review, existing screening methods (i.e. physical, chemical, and biological) for the identification of irradiated foods have been outlined along with their principles, scopes and limitations.

• Journal of Crop Science and Biotechnology
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• v.10 no.2
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• pp.73-78
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• 2007

The green revolution has significantly helped in increasing the food production. So far, various breeding methods have been exploited, besides them recombination DNA technology provides another approach for increasing the food production. By means of this technology the losses in food production incurred by various biotic and abiotic stresses can be effectively controlled. In most of the transgenic studies scientists have used antibiotic resistant genes as markers for easy selection of transformants but there are risks involved in use of GM foods. To make such foods safer and environment friendly we have discussed a novel strategy i.e. Cre-lox which involves site specific recombination. By means of Cre-lox the marker genes can be specifically removed once the selection of transformants is over. In addition, this strategy can be used to module the hybrid chromosomes, avoid gene silencing and incorporate single copy of a transgene for its higher expression.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.331-343
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• 2011

A survey of consumer awareness and attitudes was conducted about genetically modified (GM) foods and the labeling regulations. The questionnaires were distributed to 4,620 consumers who lived in a variety of areas in Korea, and 4,076 people responded. The consumers were asked about knowledge, labeling information, and the source of obtaining information about GM foods. More than 11.5% of the consumers had never heard about GM foods and 86.9% of consumers had less than a normal level of knowledge about GM foods. No statistically significant relationship was found between genders, but the teachers group had moderate knowledge (p<0.001). In total, 28.4% of consumers did not know the GMO labeling regulations. They answered that the reason to buy GM food was do not know>nothing wrong>create benefit>think as safe>inexpensive. The answers to the question of what was the first benefit were: solve food shortage>functional and nutritious food>cultivate in bad condition>nothing>various cultivars. They answered that the worst factor was the next generation effect>environmental disruption. Regarding the development of GM food in Korea, males answered do not know>stronglyrecommend>defer>strongly suppress. Female answered: don't know>defer>strongly recommend>strongly suppress. More than half of the respondents did not have much information about GM foods; 88.3% of respondents answered they did not have educational experience about GM food.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1324-1329
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• 1999

This study was carried out to investigate the distribution and characteristics of Listeria monocytogenes isolated from frozen Mandoo and pizza in 1998. A total 72 samples were examined and USDA, FDA and modified cold enrichment methods were used for the detection of Listeria spp. Overall prevalence of L. monocytogenes in frozen foods was 9.7% and L. monocytogenes was isolated from 11.1% of frozen Mandoo and 5.6% of frozen pizza. The highest detection rate of Listeria spp. in frozen Mandoo was found at USDA method and the serotype of L. monocytogenes isolates was 4. Isolated L. monocytogenes was confirmed by PCR method with Hly 1 and 2 as primers. It would be necessary to develop more rapid and specific method to isolate and confirm L. monocytogenes from foods because USDA and PCR methods used in this study took 3-4 days. D value of L. monocytogenes isolate in tryptic soy broth was 49.2 sec at $60^{\circ}C$ and 8.8 sec $at\;65^{\circ}C$, and D value of L. monocytogenes in foods with high distribution rate of Listeria spp. would be necessary to evaluate for the safe use of frozen foods.

• 한국유가공학회:학술대회논문집
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• 2006.06a
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• pp.47-56
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• 2006

The common recognition which the organic product is compared as safe to baby does not mean there is especially plentiful nutrition in organic product. The part mineral content of agricultural products follows in soil quality, therefore plentiful chemical fertilizer-use to change soil quality results in the possibility of the mineral content change. The vitamin, carbohydrate, protein and fatty acid composition does not change largely from original nutrition facts. Rather than, the most advantage of organic product is relieving baby from agricultural chemical harms. It will be a strong desire for consumers to eat safe, believable and healthy food like organic foods. Furthermore, it will be sincerely good to environment and ecosystem.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.141-148
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• 2005

Food handling practices playa key role in the prevalence of food-borne illness. Despite the fact that pregnant women are high risk groups for food-borne disease, little is known about their actual food handling practices at home. The objective of this study was to investigate behaviors regarding food-related hygienic practices of pregnant women. The questionnaire included questions in five major areas : personal hygiene ; adequate cooking ; avoiding cross contamination ; keeping food at safe temperatures ; and avoiding food from unsafe sources. Analysis of 488 questionnaires showed the respondents were unaware of the importance of safe food handling practices. Especially, pregnant women in our study should be encouraged to be careful about either risk of adequate cooking $(2.08\pm0.66)$ and keeping foods at safe temperatures $(2.69\pm0.63)$. Residency and number of children were consistent independent predictors of food handling behaviors. Previous food safety education also was found to have significant effect on food handling practices. TV news and newspapers were considered the most usable sources of food safety information by respondents. The behaviors identified in this study represent ones of particular importance for high-risk populations, like pregnant women. These population characteristics identified in this study could be incorporated in development of food safety educational programs for pregnant women being vulnerable on food-borne illness. Our results could have implications for the design of effective food safety educational efforts. This study indicates the need for continued and improved food safety education and for enforcing systematic food safety education for pregnant women.

• Safe Food
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• v.7 no.2
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• pp.26-34
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• 2012

• Safe Food
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• v.7 no.1
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• pp.41-46
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• 2012

• Safe Food
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• v.8 no.3
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• pp.3-11
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• 2013