• Journal of Food Hygiene and Safety
• /
• v.36 no.3
• /
• pp.264-270
• /
• 2021

In this study we investigated the elution level of lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), nickel (Ni), antimony (Sb), germanium (Ge), aluminum (Al) and hexavalent chromium (Cr⁶⁺) from 69 home-cooking utensils into a food stimulants. The results of migration testing according to the Korea standards and specifications for utensils, containers and packages showed values the allowable migrantion limits. Al was detected in all 7 utensil materials with the average concentration ranging from 0.002-5.989 mg/L. According to the migration conditions for (180℃, 30 min), the average concentration of Al in paper was 7.2 times higher than 25℃, 10 min (P<0.05). The results of migration testing at 180℃, 30 min were also below the allowable migrantion limits. When comparing with the provisional tolerable weekly intake (PTWI) of Al, the estimated weekly intakes (EWI) accounted for 0.000-0.045% for Al.

• Analytical Science and Technology
• /
• v.26 no.1
• /
• pp.67-72
• /
• 2013

This study has been conducted to provide a management plan for recycled products (plastic wastes) by identifying hazardous substances present in it and conducting exposure assessment. The concentration of 7 heavy metals (Cd, Cr, Cu, Fe, Hg, Pb, Zn) was analyzed. Exposure scenario was assumed by the consumption of kimchi made in a recycled plastic bucket. According to the analysis, all of the analyzed samples were within the food code standard level except one sample (137.03 mg/kg, sum of Cd, $Cr^{6+}$, Pb and Hg). In leaching test, all of heavy metals were within the leaching standard (Standards specifications of utensil and container-Packing). In an oral exposure test, Fe, Pb and Zn were detected in cabbages and were below PMTDI (Provisional Maximum Tolerable Daily Intake). As one of the recycled plastic buckets exceeded the standard level, we conclude not to recommend the recycled plastic buckets for cooking purpose.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.317-322
• /
• 2005

The purposes of this study were to assess the microbiological contamination level of various disposable kitchen utensils and evaluate the effectiveness of gamma irradiation as a sterilization process for the utensils. The 51 kinds in 17 groups of disposable kitchen utensils were tested for the enumeration of total aerobic plate count, coliforms, fungi and Salmonella. Generally, cell density of microorganisms in disposable kitchen utensils were lower than that of cooking utensils currently using in kitchen. The survivals of total aerobic plate counts, putrefactive bacteria, on the surface of the disposable utensils were ranged up to $10^3\;CFU/100\;cm^2$. Filamentous fungi were detected in 13 samples. Coliform bacteria were detected in two kinds of samples but Salmonella spp. was detected below detection limits in all the samples. The microorganisms survived on the surface of utensils were effectively eliminated by gamma irradiation process at 3 kGy.

• Journal of Food Hygiene and Safety
• /
• v.30 no.1
• /
• pp.13-27
• /
• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.