• Journal of Environmental Health Sciences
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• v.46 no.5
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• pp.525-531
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• 2020

Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.209-213
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• 2011

Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.464-473
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• 2018

The objective of the current study was to evaluate the effects of roasting methods on volatile flavor compounds of boricha using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. The barley roasting methods tested were air roasting (AR), drum roasting (DR), and air/drum roasting (ADR). Twenty, twenty-one, and eighteen aroma-active compounds were detected in the products of AR, DR, and ADR, respectively. Guaiacol (smoky), 2-acetylpyrazine (almond-like), and furfuryl alcohol (burnt sugar-like) were detected as high intensity aroma-active compounds. Intensities of most aroma-active compounds produced by the DR method were higher. On the other hand, aroma intensities of phenols produced by the AR method, such as guaiacol and 2-methoxy-4-vinylphenol (curry-like), tended to be stronger. Aroma characteristics of phenols are not considered to be desirable for boricha. Although roasting time for DR was longer than that for AR, DR may be an effective barley roasting method for enhancing desirable aroma characteristics of boricha.

• Food Science and Preservation
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• v.23 no.3
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• pp.422-431
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• 2016

To investigate the causes of the thermal deformations of packaging materials when microwave-heating ready-to-eat sauce products packaged in stand-up pouches, patterns of temperature changes were determined using an infra-red thermal imaging camera, a thermo-sensitive tape, and a fiver-optic thermometer. The temperature distributions of spicy chicken sauce and Indian curry samples in a stand-up pouch were found to be uneven during micrewave heating. A sharp increase in the temperature was detected, especially above the filling layers and in the corners of sealing layers of the package. The temperature measurements using an infra-red thermal imaging camera are restricted to the surface, and therefore might underestimate the actual temperature. Using a thermo-sensitive tape, temperature up to $200^{\circ}C$ were measured in the spicy chicken sauce sample showing package deformation. When the temperature is measured using a fiber-optic thermometer, it is crucial to have precise sensor performance to accurately measure the temperature in a narrow hot-spot area of the package. In this experiment, the fiber-optic thermometer was attached to a GaAs crystal sensor, which obtained more sensitive and accurate temperature measurements than those by a convectional sensor.

• Child Health Nursing Research
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• v.20 no.4
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• pp.247-254
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• 2014

Purpose: Maternal-fetal attachment in a pregnant woman is important for her health and for her child's emotional stability. This study was done to identify the contribution of maternal fatigue, social support, and Taegyo to maternal-fetal attachment based on a survey of pregnant women. Methods: The study was a descriptive correlation study. Participants were 211 from two women's health clinic centers. Data were analyzed using t-test, ANOVA, Pearson correlation coefficients and stepwise multiple regression. Results: Mean scores for maternal-fetal attachment, Taegyo, maternal fatigue, and social support were 93.74 (range 25-125), 64.76 (17-85), 24.12 (10-40), and 54.43 (22-132), respectively. There were significant differences in maternal-fetal attachment according to parity, breast feeding experience, and putting prenatal education into practice. Multiple regression analysis showed that the key determinants of maternal-fetal attachment, were Taegyo (${\beta}$=.67), maternal fatigue (${\beta}$=.21), and social support (${\beta}$=.13), and these explained 55% of the total variance of attachment. Conclusion: The results suggest a need to encourage Taegyo in prenatal management program and provide methods for fatigue resolution and promotion of social support.

• Journal of Mushroom
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• v.3 no.2
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• pp.52-59
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• 2005

The Aphyllophorales is a large order containing about 2,000 known species. Many of these are the bracket and coral fungi. The vast majority of these fungi are saprophytic on the plant debris. Many species are significant in decomposing plant remains, as they are able to digest cellulose or lignin that occurs in plant cell walls. Many of these fungi have been involved in everyday human affairs. A few were used medicinally by the Greeks and Romans as a remedy for many complaints, including colic, fractured limbs and bruises. Other bracket fungi have been used as curry combs for horses, as snuff, as razor strops and as a source of dye for clothing. The texture of the basidiocarp may be similar to that of cork, wood, leather, paper, or cartilage. Unlike the basidiocarps of the Order Agaricales, the basidiocarps of the Aphyllophorales are not fleshly and moist. Division of the members of the Aphyllophorales into genera was originally made on the basis of gross morphology of the basidiocarp and hymenium and Donk(1964) recognizes 22 families in this order. The species and genus whose typical in Aphylloporales were listed in Table. with related information. The ITS region sequence of some genus were found by BLAST search. Sequences retrieved from GenBank were visually aligned by the program CLUSTAL G. As a result, the medicinal mushroom was separated in four groups. In this multiple alignment, the sequence analysis among Fomes group, Inonotus group and Phellinus group showed high genetic similarity except Hericium group and Sparassis group.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.753-760
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• 2010

The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang's chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.398-410
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• 2020

In this study, the contents of soluble vitamins B₁ (thiamin), B₂ (riboflavin), and B₃ (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.