• Journal of Nutrition and Health
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• v.50 no.6
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• pp.655-663
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• 2017

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1049-1057
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• 2008

The purpose of this study was to microbiologically evaluate common foods and preparation processes in three large (over 100 pyeong) western-style restaurants in Daegu. Microbiological testing was conducted for pathogens including E. coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7, Vibrio parahaemolyticus, and Bacillus cereus, as well as total plate count and coliforms. Food samples selected for testing represent common menu items and preparation processes. These samples included: 1) hamburger steak (cooking process), 2) mashed potatoes (reheating process), and 3) salad (non-heating process). The results showed that E. coli and S. aureus were detected in the raw ground beef used to prepare hamburger steak, but they were not detected after cooking at $82{\sim}86^{\circ}C$, 10 min. Microbiological quality of the mashed potatoes was better after reheating than during storage in a refrigerator after cooking. Total plate count and coliforms increased, and E. coli was detected in the salad ingredients stored in the refrigerator before serving. In order to serve foods of good microbiological safety and quality in western-style restaurants, standard cooking and reheating temperatures must be maintained during the cooking and reheating processes, and sanitation standard operating procedures must be followed for washing and storage of non-heated and refrigerated menu items.