• 환경위생공학
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• 제19권3호
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• pp.65-70
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• 2004

This study was peformed to survey and evaluate contents of Pb and Cd in colored plastic kitchenwares by Korea Food Sanitation Act. The tested samples were 160 products(32 PE, 65 PP, 10 PS, 18 ABS and 35 MF) in a local market. The Pb and Cd contents range in the samples were $ND\~357.1mg/kg\;and\;ND\~376.6mg/kg$. Pb contents in 6 samples(1 PE, 1 PP, 2 PS and 2 MF) and Cd contents of 2 samples(1 PE and 1 ABS) were above the legal limits. Among the illegal smples, Pb contents were 140.8mg/kg, 283.4mg/kg, 134.0mg/kg, 329.2mg/kg, 357.1mg/kg and 218.3mg/kg, respectively and Cd contents were 123.1mg/kg and 376.6mg/kg. Pb and Cd in various food simulants were not detected in migration test for illegal samples. Simulants were tested at $25^{\circ}C\;and\;60^{\circ}C$ for n-heptane and $4\%$ acetic acid, and $60^{\circ}C\;and\;95^{\circ}C$ for water.

• 대한지역사회영양학회지
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• 제18권2호
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• pp.154-164
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• 2013

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

• 한국수산과학회지
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• 제57권5호
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• pp.530-539
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• 2024

We evaluated the bacteriological content of seawater and shellfish in Gangjin Bay from January 2021-December 2023. We analyzed sanitary indicator microorganisms such as the coliform group, fecal coliforms, and Escherichia coli in the discharge water of major inland pollutants, seawater and shellfish. In 1,692 seawater samples from designated and non-designated areas, the fecal coliform counts ranged from <1.8 to 1,600 MPN/100 mL and <1.8 to 3,500 MPN/100 mL, respectively. The geometric mean (GM) and estimated 90th percentile of fecal coliforms in the designated and non-designated areas were 1.9-2.8 MPN/100 mL and 2.9-11.5 MPN/100 mL, and 1.9-2.8 MPN/100 mL and 3.9-17.4 MPN/100 mL, respectively. E. coli levels in 248 shellfish (oyster, shortenck clam, and ark shell clam) were <18 to 490 MPN/100 g, and their standard plate count ranged from <30 to 9,200 CFU/g. Fecal coliform levels and their radial spread in the impacted area of 10 contaminants were <1.8 to 790,000 MPN/100 mL and 5 to 5,153 m, respectively. Thus, the bacteriological levels of the in Gangjin Bay met the US water quality standards for designated oyster cultivation area and was classified as Class A under EU regulations.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.103-109
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• 1995

Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• 한국유기농업학회지
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• 제21권1호
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• pp.19-31
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• 2013

As a result of analysis on situations of environment-friendly school meals, it was obtained that student's parents were interested in food safety and the importance of sanitary supervision. Many parents responded that environment-friendly school meals increased the health and eating habits of their children. The higher and higher educated parents responded that environment-friendly school meals effected on the children's health positively. Also, the higher educated parents responded that environment-friendly school meals effected on the children's eating habits positively. After the environment-friendly school meals, the item increase to purchase was vegetables by 25% of the consumers who purchase environment-friendly agri-products. The second and third increasing items were respectively fruits and rice. When environment-friendly agri-products were consumpted and influenced positively through school meals, the consumption of environment-friendly agricultural products will be increased. The expansion of environment-friendly school lunch program cannot bring the consumption expansion of environment-friendly agri-products immediately. However, when the persistent promotion and student's parents confidence on environment-friendly agri-products were accumulated and experienced positive effects through school meals, it will give a positive effect on the consumption of environment-friendly agr-products.

• 대한위생학회:학술대회논문집
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• 대한위생학회 2004년도 심포지움
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• pp.95-105
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• 2004

정부의 방침에 따라 학교급식을 실시하는 학교가 점차 증가하고 있고 따라서 일생에 있어 건강의 기초를 형성하는 시기라고 할 수 있는 초$\cdot$중$\cdot$고등학교 시기의 학생들은 학교급식을 통해 식생활을 영위하고 있다고 해도 과언이 아니다. 또한 한국인의 식탁에서 빠질 수 없는 간장은 우리나라 조미식품의 대표라고 할 수 있는데 화학적 제조방법을 사용하는 산분해간장의 위해성에 대한 논란이 그치지 않고 있는 실정이다. 본 연구에서는 특히 학교급식을 통해 성장기를 지내고 있는 초$\cdot$중$\cdot$고등학교 학생들이 섭취하고 있는 간장의 종류를 조사하여 학교급식을 통한 안전성 문제를 파악하고자 하였다. 서울시 노원구 및 경기도 의정부시의 초$\cdot$중$\cdot$고등학교를 대상으로 조사하였으며 그 결과 양조간장의 사용 율이 $46.3\%$로 가장 높았고 혼합간장 $4l/8\%$, 산분해 간장$11.9\%$의 사용 율을 보였다.

• 대한지역사회영양학회지
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• 제15권6호
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• pp.806-819
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• 2010

We investigated the foodservice sanitation status of the childcare centers in Chungnam Asan area to provide the information for sanitation guidelines and checklist in various operation types of childcare centers. Self-completed questionnaires were collected from the directors of 95 centers: national-public 9 (9.5%), corporation 10 (10.5%), private 52 (54.7%), and home care 24 (25.3%) types. The analyzed results are shown in foundation type; the investigated items are about critical hygienic problems and safety recognition level, presence of sanitation guideline, demand of dietian's employment and the role, hygienic management and education level, and the present and future of sanitary facility and equipment. From this study we found that home care center, which had low capacity, was comparatively poor at sanitation status, the use of hygienic standard and guideline, and safety recognition level. In our opinion, the use and application of same sanitation standard to any type and size of center is not appropriate and rational. The reestablishment of the sanitation guideline and checklist considering the conditions of various operation types would be necessary. Also periodic hygienic education by hygenic professionals, continuous parents' attention and cooperation of related government organizations are needed for improvement of foodservice sanitation status of childcare centers.

• 한국안전학회지
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• 제17권4호
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• pp.25-30
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• 2002

This paper demonstrates the effects of dust electrical resistivity on electrostatic precipitability. The effects of gas temperature, velocity and humidity on the collection efficency were considered by used of coal fly ashes from fluidized bed combustion boiler. The experiments for collection efficiency were carried out in the pilot plant. The ashes which have non-spherical geometry and high electrical resistivity were used. Electrical resistivity is an important property for the collection efficiency in the electrostatic precipitators. Fly ash resistivity as a function of temperature up $350{\circ}C$ and water concentration(up to 15%) has been experimentally investigated using the resistivity test equipment consisted of the movable electrode, dust cup, and furnace. As the resistivity of fly ash in the operating temperature($150{\circ}C$) of an electrostatic precipitator was measured higher than $1010{\Omega}{\cdot}$cm, flue gas conditioning in the electrostatic precipitator to reduce the resistivity of fly ash is required.

• 한국수산과학회지
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• 제56권5호
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• pp.721-727
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• 2023

This study was conducted to evaluate the level of microbial contamination in smoked salmon products sold in hypermarkets in major metropolitan cities in Korea. Listeria monocytogenes is the primary cause of smoked and raw salmon product recalls. Here, we used L. monocytogenes as a bacterial hygiene indicator and investigated the microbial contamination level of frozen/refrigerated smoked salmon products collected from hyper markets. Contamination levels were analyzed by seasons, manufacturers, and consumption regions. For hygiene indicator bacteria, total bacteria count, coliforms, and Escherichia coli were examined according to the food code established by the Ministry of Food and Drug Safety, and polymerase chain reaction (PCR) was performed to detect Listeria sp. The highest contamination level was observed in spring in Busan among five consumption regions. Listeria was detected at a level of 2.1% among all samples collected. And especially L. monocytogenes was detected in two cases from the samples collected from Daegu and Daejeon. Sanitary standards and specifications should be established according to the contamination level of smoked salmon products investigated in this study, and continuous monitoring is necessary.