• Korean Journal of Environmental Agriculture
• /
• v.12 no.3
• /
• pp.255-263
• /
• 1993

The demand of safety assessment for pesticide residues in foods is growing in Korea. In order to assess the actual dietary exposure toward pesticide residues, the problems in utilization of pesticide residue data were reviewed and optimization of food factors applicable to Korean population was conducted. The problems and current status in setting pesticide residue tolerance-domestic and foreign-in foods were also argued. The conclusion is summarized as follows: (1) Anticipated residue estimates(ARE) calculated from field trial residue data, the percentage of crop treated, and the effects of cooking or processing should be utilized for dietary exposure assessment in a real sense. (2) Average daily intake of total foods per person in Korea was 1,104g in 1970's and 1,240g in 1980's. Much variation was observed between the two decades by food commodities. (3) Pesticide residue tolerances in Korea have been established at relatively lower levels in comparison with FAO/WHO or western countries. More extensive studies and data accumulation as related to tolerance setting are called for in future for the sake of health protection and smooth interstate trade.

• Journal of Veterinary Clinics
• /
• v.33 no.4
• /
• pp.205-209
• /
• 2016

A 6-year-old male domestic shorthair cat was referred to Gyeongsang National University Animal Medical Center for labored breathing. According to the patient's history, the client had fed him commercial dog foods. The patient's hematological, radiographic, and echocardiographic examinations were evaluated for diagnosis. Echocardiography results showed marked dilations of ventricles and atriums and mitral regurgitation. A systolic dysfunction was detected. Plasma taurine concentration was lower than the reference range. Based on these results, the patient was diagnosed with feline dilated cardiomyopathy associated with taurine deficiency. Treatment included feline commercial foods, taurine, digoxin, furosemide, and clopidogrel. Digoxin was changed to pimobendan when normal blood pressure was achieved. Clinical signs improved gradually and no abnormalities were detected on echocardiograms at 10 weeks following onset of treatment.

• The Korean Journal of Community Living Science
• /
• v.12 no.2
• /
• pp.119-135
• /
• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
• /
• 1994.03a
• /
• pp.35-49
• /
• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• Food Science and Industry
• /
• v.54 no.4
• /
• pp.278-292
• /
• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.

• Journal of Food Hygiene and Safety
• /
• v.38 no.6
• /
• pp.476-482
• /
• 2023

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.592-600
• /
• 2008

The perceived performance of food management and the food utilization status of school food service managers in nine sectors of management in the Kyunggido area were evaluated[ED highlight - please ensure this is correct]. The results of this study revealed that 84.5% of the service managers used domestic food and $20{\sim}40%$ used organic food, with an average of 80% using one of these types of foods. In addition, the average use of pre-handling food varied widely when compared to other food items[ED highlight - very confusing, please ensure my changes do not alter your intended meaning] Additionally, most respondents used frozen food (72.0%), processed food (83.9%), and substitute food (53.4%), for the average of 20%,[ED highlight - I cannot infer your intended meaning here, what is an average of 20%? Please clarify]; however, 40.6% did not use any food substitutes. The most common reason given for using pre-handled[ED highlight - do you mean pre-packaged or pre-prepared? Please clarify] food was to save time (32.2%), whereas frozen foods were most often used to help with menu organization (37.5%). Additionally, the respondents most common reason for using processed food was its high acceptability (47.8%), while substitute foods were most often used due to non suitable foods beingreturned (75.3%). Among the varieties of food that were used, those that are easily obtained and cooked were used the most. Furthermore, the mean score for the perceived performance of food sanitary management was $4.51{\pm}0.425$ (based on the 5-point Likert scale). Finally, it was generally believed that the overall food management well executed, but that more active management of unsatisfactory food suppliers is required[ED highlight - please ensure my changes do not alter your intended meaning].

• The Korean Journal of Food And Nutrition
• /
• v.28 no.1
• /
• pp.24-33
• /
• 2015

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students' recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students' consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

• Microbiology and Biotechnology Letters
• /
• v.34 no.1
• /
• pp.23-27
• /
• 2006

Molecular subtyping of Listeria monocytogenes, including type strains and isolates from Korean foods, were performed using random amplification of polymorphic DNA (RAPD). Each Listeria species showed specific RAPD band patterns, and L. monocytogenes serotypes and isolates were divided into two clusters. RAPD results showed that L. monocytogenes isolates from Korean foods were divided into two groups. Group I contained L. monocytogenes serotypes 1/2b and 4b, whereas Group II contained serotypes 1/2a and 1/2c. These results suggested RAPD as possible subtyping methods for Listeria species. Also, RAPD Results showed significant correlation between molecular subtyping and serotyping of L. monocytogenes, and classified two different groups of L. monocytogenes isolated from Korean foods.

• Korean Journal of Food Science and Technology
• /
• v.27 no.1
• /
• pp.1-5
• /
• 1995

The texture profile of frankfurter sausages was carried out by comparing the domestic(A) and imported(B) products. Fourteen character notes were identified: elasticity, surface moisture, surface smoothness, center hardness, skin toughness, cohesiveness, denseness, chewiness, moisture release, cohesiveness of mass, lumpiness, graininess, skin separation, and oiliness. Reference scales and the $0{\sim}3$ point numerical scaling method were also established. Panelists evaluated sausage A harder than the sausage B. It had higher skin separation and elasticity scores requring more chewing. Sausage B had lower surface moisture and cohesiveness of mass, but higher moisture release and graininess. Panelists commented that the sausage B were oilier but had milder tastes.