• Korean journal of food and cookery science
• /
• v.31 no.2
• /
• pp.153-161
• /
• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• Food Science and Biotechnology
• /
• v.17 no.6
• /
• pp.1240-1245
• /
• 2008

Kimbab is the most popular ready-to-eat (RTE) food in Korea. A rapid detection method based on multiplex PCR technique was developed for detection of major food-borne pathogens like Salmonella spp., Shigella spp., Bacillus cereus, Listeria monocytongenes, and Staphylococcus aureus. Specific bands were obtained as 108 bp (Sau, S. aureus), 284 bp (Sal, S. enterica, S. enteritids, and S. typhmurium), 404 bp (Lmo, L. monocytogenes), 475 bp (Bce, B. cereus), and 600 bp (Shi, S. flexineri and S. sonnei). Visible cell numbers varied from 4.14-5.03, 3.61-4.47, and 4.10-5.11 log CFU/g in randomly collected June, July, and August samples, respectively. Among the 30 kimbab samples obtained 83.3% samples were contaminated and 16.7% samples were free from contamination. The highest rate of contamination was with S. aureus (56.7%) followed by B. cereus (43.3%), Salmonella spp. (36.7%), Shigella spp. (13.3%), and L. monocytogenes (6.7%). The identification of the pathogenic species could be faster using one polymerase chain reaction (PCR) and the ability to test for food-borne pathogenic species in kimbab will save time and increase the ability to assure its quality.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.4
• /
• pp.253-263
• /
• 2023

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

• Korean Journal of Community Nutrition
• /
• v.29 no.1
• /
• pp.34-50
• /
• 2024

Objectives: Transformation through a sustainable food system to provide healthy diets is essential for enhancing both human and planetary health. This study aimed to explain about sustainable diets and illustrate appropriate measurement of adherence to sustainable diets using a pre-existing index. Methods: For literature review, we used PubMed and Google Scholar databases by combining the search terms "development," "validation," "sustainable diet," "sustainable diet index," "planetary healthy diet," "EAT-Lancet diet," and "EAT-Lancet reference diet." For data presentation, we used data from National Health and Nutrition Examination Survey, 2017-2018, among adults aged 20 years and older (n = 3,920). Sustainable Diet Index-US (SDI-US), comprising four sub-indices corresponding to four dimensions of sustainable diets (nutritional quality, environmental impacts, affordability, and sociocultural practices), was calculated using data from 24-hour dietary recall interview, food expenditures, and food choices. A higher SDI-US score indicated greater adherence to sustainable diets (range: 4-20). This study also presented SDI-US scores according to the sociodemographic status. All analyses accounted for a complex survey design. Results: Of 148 papers, 16 were reviewed. Adherence to sustainable diets fell into 3 categories: EAT-Lancet reference diet-based (n = 8), Food and Agriculture Organization (FAO) definition-based (n = 4), and no specific guidelines but including the sustainability concept (n = 4). Importantly, FAO definition emphasizes on equal importance of four dimensions of diet (nutrition and health, economic, social and cultural, and environmental). The mean SDI-US score was 13 out of 20 points, and was higher in older, female, and highly educated adults than in their counterparts. Conclusions: This study highlighted that sustainable diets should be assessed using a multidimensional approach because of their complex nature. Currently, SDI can be a good option for operationalizing multidimensional sustainable diets. It is necessary to develop a Korean version of SDI through additional data collection, including environmental impact of food, food price, food budget, and use of ready-made products.

• Journal of Food Hygiene and Safety
• /
• v.39 no.4
• /
• pp.335-342
• /
• 2024

This study aimed to examine the delivery conditions and microbial contamination of fresh-cut and ready-to-eat foods purchased from online markets between February and November 2023. Upon arrival, the average surface temperature of the products was 11.3℃. In the fresh-cut foods, the average number of total aerobic bacteria and coliforms was 4.5 log colony-forming units (CFU)/g and 1.2 log CFU/g, respectively, whereas in the ready-to-eat foods, these values were 10.6 log CFU/g and 1.2 log CFU/g, respectively. Pathogens, such as Staphylococcus aureus, Salmonella spp., Clostridium perfringens, Listeria monocytogenes, and pathogenic Escherichia coli were absent from all samples. Bacillus cereus was found in 2.7% of the fresh-cut foods and 0.9% of the ready-to-eat foods, with contamination levels averaging 0.05 log CFU/g and 0.01 log CFU/g, respectively. In the four samples in which B. cereus was detected, genetic testing of the six toxin genes produced by B. cereus revealed the presence of at least one enterotoxin gene, excluding the emetic toxin. L. monocytogenes was absent from ready-to-eat foods but was detected in 0.9% of fresh-cut foods. Analysis of the isolated L. monocytogenes confirmed the presence of six pathogenicity-related genes, including iap, indicating the potential risk of foodborne diseases.

• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.137-141
• /
• 2008

To evaluate safety of commercial skate product, Korean traditional ready-to-eat raw-fish, during from June to August in 2006, microbial and chemical properties such as levels of total plate count, coliform, food-borne pathogens, VBN-value, pH and ammonium concentration in ready-to-eat skate product were evaluated. Total plate counts of ready-to-eat skate product were ranges from 4.8 to 7.5 log CFU/g, and coliform was detected in 1 sample (2.48 log CFU/g) among 18 samples. Staphylococcus aureus, was detected in 2 samples among 18 samples, but Escherichia coli, Salmonella, spp., Vibrio parahaemolyticus, and Listeria monocytogenes were not detected. VBN-values and pH of skate were ranges from 12.6 to 593.9 mg% and from 6.7 to 9.4 depending on strength of fermentation, respectively. Ammonium concentrations of fermented skate were ranges from 4.4 to 14.1 mg/g and 2 samples, pre-fermented skate, were not detected.

• Journal of Korean Home Economics Education Association
• /
• v.34 no.4
• /
• pp.131-142
• /
• 2022

The purpose of this study was to investigate the status of viewing online audiovisual dietary-related broadcast, or Cookbang, by university students. The association between the viewing degree of Cookbang and students' dietary habits was also evaluated. Based on the degree of Cookbang viewing, we divided the participants into a frequently-watched group, a moderately-watched group, and a not-watched group. The frequently watched group showed significantly higher 'watch them for more than 4 days a week (p<.001)', and 'watch them for more than 1 hour a day (p<.01)'. The frequently watched group were significantly higher in 'got better influence on dietary life (p<.05)', 'eat alone (p<.05)', and 'cook on their own (p<.01)'. Concerning dietary habit, the group that frequently watched Cookbang had a significantly higher frequency of the following answers: 'Take vegetables other than kimchi every meal (p<.01)', 'Have fruits every day (p<.001)', 'Do not eat the processed food often (p<.05)', 'Do not eat animal fat often (p<.05)', 'Do not eat out often (p<.05)', 'Do not drink the alcohol too much (p<.05)', and 'General food habit(p<.05)'. In summary, university students who frequently-watched Cookbang showed a higher level of desirable dietary habits. Therefore, the results of this study can serve as basic data for research and education related to the dietary habits of university students.

• Journal of Nutrition and Health
• /
• v.34 no.2
• /
• pp.198-212
• /
• 2001

This study was designed to compare the prevalence rate of obesity, food attitude, food frequency and food habits between children in Kangnung and Seoul areas. 1,005 children aged 9-12 were included in this study. They were composed of 343 children living in Kangnung from one elementary school, and 662 children in Seoul from two elementary schools. The body weight, height, waist and hip circumferences of children were measured and food frequency scores of Korean and Western foods were examined by questionnaire. And questionnaires about food attitude, food habits and life style were administered to the mother of each child. There was no significant difference in body weight and obesity index among three groups(one school of Kangnung area and two schools of Seoul area). The male children\`s prevalence rates of obesity in Kangnung and two schools(A, B) of Seoul were 10.3%, 10.3% and 7.3%, respectively. Female children\`s prevalence rate were 5.4%, 4.7%, and 6.3%, respectively. Children in Seoul turned out to more frequently eat such Korean foods like pulkogi, kalbi and fried rice and such western foods like butter, margarine, hamburger, pizza, and fried chicken. Children in Seoul had more tendency to eat regularly and spent less time in sleeping and watching TV and more time in exercise than the respondents in Kangnung. The obesity index of parents had a significantly positive correlation with that of children. These results suggest that children in Seoul have tendency to eat high-energy food frequently and to have more energy expenditure than children in Kangnung. In conclusion, further studies on the evaluation of energy intake and energy expenditure of obese and normal children different in area should be conducted. (Korean J Nutrition 34(1) : 198∼212, 2001)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.694-699
• /
• 2004

To evaluate combined effect of gamma irradiation and rosemary extract powder, hamburger steak was treated with 200 or 500 ppm of rosemary extract powder, or 200 ppm of butylated hydroxyanisole (BHA), gamma irradiation at the absorbed doses of 5, 10 and 20 k㏉, and stored at 5$^{\circ}C$ for 3 months. The content of TBARS of irradiated ready-to-eat hamburger steak after gamma irradiation was in order of : Control＞Rosemary 200＞BHA＞Rosemary 500. Gamma irradiation accelerated lipid oxidation and decreased sensory qualify. However, the combined treatment of the addition of rosemary extract powder and irradiation was helpful for retarding the oxidation process and improving tie sensory characteristics during storage. Gamma irradiation decreased hardness and increased redness (a value) of ready-to-eat hamburger steak.

• Nutrition Research and Practice
• /
• v.8 no.4
• /
• pp.377-385
• /
• 2014

BACKGROUND/OBJECTIVES: Abundant consumption of seaweeds in the diet is epidemiologically linked to the reduction in risk of developing cancer. In larger cases, however, identification of particular seaweeds that are accountable for these effects is still lacking, hindering the recognition of competent dietary-based chemo preventive approaches. The aim of this research was to establish the antiproliferative potency and angiosuppressive mode of action of Stoechospermum marginatum seaweed methanolic extract using various experimental models. MATERIALS/METHODS: Among the 15 seaweeds screened for antiproliferative activity against Ehrlich ascites tumor (EAT) cell line, Stoechospermum marginatum extract (SME) was found to be the most promising. Therefore, it was further investigated for its anti-proliferative activity in-vitro against choriocarcinoma (BeWo) and non-transformed Human embryonic kidney (HEK 293) cells, and for its anti-migratory/tube formation activity against HUVEC cells in-vitro. Subsequently, the angiosuppressive activity of S. marginatum was established by inhibition of angiogenesis in in-vivo (peritoneal angiogenesis and chorioallantoic membrane assay) and ex-vivo (rat cornea assay) models. RESULTS: Most brown seaweed extracts inhibited the proliferation of EAT cells, while green and red seaweed extracts were much less effective. According to the results, SME selectively inhibited proliferation of BeWo cells in-vitro in a dose-dependent manner, but had a lesser effect on HEK 293 cells. SME also suppressed the migration and tube formation of HUVEC cells in-vitro. In addition, SME was able to suppress VEGF-induced angiogenesis in the chorio allantoic membrane, rat cornea, and tumor induced angiogenesis in the peritoneum of EAT bearing mice. A decrease in the microvessel density count and CD31 antigen staining of treated mice peritoneum provided further evidence of its angiosuppressive activity. CONCLUSIONS: Altogether, the data underline that VEGF mediated angiogenesis is the target for the angiosuppressive action of SME and could potentially be useful in cancer prevention or treatment involving stimulated angiogenesis.