• Title/Summary/Keyword: Sanitary safety

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Fundamental Studies on the Food Sanitation for Raw Milk in Korea (국내산 원유에 대한 식품위생학적 연구)

  • 이원창;이상목;추범수;용준환
    • Journal of Food Hygiene and Safety
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    • v.1 no.1
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    • pp.47-50
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    • 1986
  • Sanitary condition for raw milk in Korea was investigated in this study. It is hoped that the information will be used for reference in future endeavors of study in the field of public health and food sanitation in Korea. The results were summerized as follows: 1) The viable cell counts of bacteria in raw milk were tend to be increased under the various atmospheric temperature, and the correlation coefficient between temperature and total viable cells was r=+0.921(p<0.01). 2) The correlation coefficient between methylene blue reduction time test and viable cell counts of bacteria in raw milk was r=-0.799(p<0.01). 3) The relationship between total solid rate(%) and milk fat rate(%) was highly significant level as r=+0.745(p<0.01). 4) Highly significant correlation coefficient was r= +0.945(p<0.01) between milk fat and protein rate in raw milk.

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Normal Flora and Effect of Storage Temperature and Period in the Commercial Fish and Shellfish (시판 어패류의 정상세균군과 저장온도 및 저장기간이 정산세균군 변화에 미치는 영양)

  • 박석기;이용욱;정지연;김성원
    • Journal of Food Hygiene and Safety
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    • v.12 no.1
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    • pp.20-25
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    • 1997
  • In order to investigate bacterial sanitary condition of fish and shellfish, we examined the normal flora in the 25 species of commercial fish and shellfish, and also proportional change of normal flora by storage period and temperature. Isolated 334 wereisolated in the normal fish and shellfish and predominant genera were Pseudomonas (25.2%), Staphylococcus(10%), Acinetobacter (7.2%), Vibrio (6.9%), Micrococcus (5.4%), Aeromonas (5.2%), and Enterobacter (5.2%). In accordance with storage period and temperature, Pseudomonas grew on high ratio at 1$0^{\circ}C$ steadily, but Proteus had increased proportionally at 2$0^{\circ}C$ and 3$0^{\circ}C$. Additionally, Yeast, and Micrococcus had decreased by period.

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Contamination of Shellfish with Vibrio vulnificus the Present Situation and Countermeasures (어패류의 비브리오패혈증 균 오염과 그 대책)

  • 김영만
    • Journal of Food Hygiene and Safety
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    • v.8 no.2
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    • pp.13-21
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    • 1993
  • Vibrio septicemia,, resulting in high mortality, has been caused by Vibrio vulnificus. Ingestion of marine products or contact with sea water contaminated with Vibrio vulnificus can cause septicemia. Vibrio vulnificus has been detected world wide and west sea area of Korea, Kum river estuary in particular, showed high detection rate. Higher detection rate of Vibrio vulnificus were reported in the bottom deposit with low depth of water, low salinity, and high COD. Man with the liver disease can easily come down with Vibrio septicemia and the main source is the sliced raw fish dish. The preventive measure for this disease is to wash raw fish material thoroughly with tap water and handle in sanitary conditions. Washing with sea water is strictly prohibited . It may be necessary to forbid the small-scale businessmen from selling the sliced ray fish dish in the vicinity of seashore. Man with the liver disease of diabetes should not swim or consume the raw fish dish in the contaminated area during summer.

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Interlaminar Shear Stresses of Laminated Composite Plates Subjected to Transversely Imp (횡방향 충격을 받는 적층복합판의 층간전단응력 해석)

  • Ahn, Kook-Chan;Park, Seung-Bum;Kim, Bong-Hwan
    • Journal of the Korean Society of Safety
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    • v.17 no.4
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    • pp.31-37
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    • 2002
  • This paper demonstrates the analyses of the interlaminar shear stress of laminated composite plates subjected to transversely impact. For this purpose, a plate finite element model based on the higher order shear deformation plate theory in conjunction with static contact laws is developed. Test materials were CFRP with cross-ply laminate $[O_4/{\theta}_4]_S$, $[90_4/{\theta}_4]_S$ stacking sequences and angle-ply laminate $[{\theta}_4/-{\theta}_4]_S$, $[{\theta}_4/-{\theta}_4]_S$ stacking deguences with $2^t{\times}40^w{\times}100^l(mm)$ dimension. As a result, stacking seguence and fiber orientation were found to have a significant effect on the interlaminar stresses in composite laminates.

A Comparison of Hygiene and Safety Management Execution depending on the Characteristics of Children's Food Service Facilities (어린이 급식소 특성에 따른 위생·안전관리 수행도 비교)

  • Lee, Jin-Young
    • The Korean Journal of Food And Nutrition
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    • v.29 no.4
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    • pp.573-582
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    • 2016
  • The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation

  • Su-Ji Kim;Sanghyun Ha;Yun-Mi Dang;Ji Yoon Chang;So Yeong Mun;Ji-Hyoung Ha
    • Journal of Microbiology and Biotechnology
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    • v.34 no.3
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    • pp.622-633
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    • 2024
  • For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.

A Study on the Sanitary Management Procedures of University and Industry Foodservice Operations in Pusan (부산지역 대학 및 사업체 급식소의 위생관리 수행 수준에 관한 연구)

  • 김소희;이용우
    • Journal of Food Hygiene and Safety
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    • v.16 no.1
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    • pp.1-10
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    • 2001
  • The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

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Microbial Contamination in Kitchens and Refrigerators of Korea Households

  • Hong, Joonbae;Lim, Seung-Yong
    • Journal of Food Hygiene and Safety
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    • v.30 no.4
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    • pp.303-308
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    • 2015
  • The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was $4.8{\pm}1.84log\;CFU/100g$, chopping boards, and refrigerator drawers were $4.04{\pm}1.53$, $4.11{\pm}1.65log\;CFU/100cm^2$, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.

The Formation of N-nitrosamine in yellow Corvenia During its Processing (굴비 가공중 N-nitrosamine의 생성)

  • 성낙주;이수정;정미자
    • Journal of Food Hygiene and Safety
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    • v.12 no.2
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    • pp.125-131
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    • 1997
  • Gulbi, salted and dried yellow corvenia, is a favorite diet food in Korea from the ancient times. A Few studies have dealt with sanitary concerns related to its products, while a number of investigators studied its taste compounds. This study attemps to establish the basic data for ensuring the safety of Gulbi. The contents of nitrate and nitrite were detected 1.2 and <0.1 mg/kg in raw sample, but their contents were detected 3.6~3.9 and 1.2~2.0 mg/kg during its processing and storage of Gulbi, respectively. TMAO contents decreased while betaine, TMA, DMA and formaldehyde increased in yellow corvenia during its processing and storage. Recovery from raw, salted, salt-dried and stored sample spiked with 10$\mu\textrm{g}$/kg for NDBA was 83.2~102.7% average 92.7%). N-nitrosamine such as NDMA, NDEA and NDPA was not detected in raw sample and drastically increased during Gulbi processing and storage. The levels of NDMA, NDEA and NDPA in Gulbi stored for 30 days were about 2.7,4.5 and 5.3 times higher than those in salted sample, respectively. Regardless of cooking methods, NDMA, NDEA and NDPA during cooking when sample were cooked using direct heating methods such as a gas and a briquet fire than when sample were cooked using indirect methods such as an microwave oven and a fried pan. Indirect cooking methods was effective to minimize the N-nitrosamine formation such as NDMA, NDEA and NDPA during cooking of Gulbi.

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Restaurants settled and health management awareness of employees of the Health Education System (요식업 종사원의 보건교육 시스템의 정착 및 보건관리 인식제고)

  • Yun, Young-Hwa;Kang, Kyung-Sik
    • Journal of the Korea Safety Management & Science
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    • v.18 no.1
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    • pp.179-190
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    • 2016
  • Awareness about health is still in short supply, sufficient research and investment is falling mothayeo made, the development of image and health technology for health compared to productivity enhancement technology behind the relative reality. Through the analysis and study of special measures and health education in the country catering to propose measures and methods for this. Current analyzed and summarized to find a special health and safety training relevant provisions appear in the national legislation. By analyzing the characteristics and to leverage to workers unearthed an in-depth awareness and issues for the institutions and laws. Survey research methods to analyze the documents and government publications and research through an Internet search. Survey Research conducted a self - survey on new knowledge and attitude toward the concessionaires to sanitation target, the attitude of the sanitary administration, attitudes to hygiene education and hygiene practice Conditions received health education carried out by catering Federation regularly. Health education is a systematic settlement system for the external reality of professional education. Health and health administrators to establish an organizational structure strengthening phase. Employers and health care workers are raising awareness. Employers have a responsibility to prevent industrial accidents. Consequently, special health education targeted construction workers changed to fit the content-driven information on the species and the proper arrangement of time "based health education" currently being conducted.