DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.
Kim, Mi-Gyeong;Oh, Mi-Hwa;Lee, Gun-Young;Hwang, In-Gyun;Kwak, Hyo-Sun;Kang, Yun-Sook;Koh, Young-Ho;Jun, Hong-Ki;Kwon, Ki-Sung
Food Science and Biotechnology
/
v.17
no.3
/
pp.483-488
/
2008
Foodborne pathogenic bacteria in various food samples in Korea were monitored and the obtained data was statistically analyzed. A total of 1,240 food samples including 280 sashimi, 244 processed frozen products, 258 kimbab (cooked rice wrapped with seaweed), 337 soybean pastes were obtained from 7 cities including Seoul in Korea. Microorganisms tested were Bacillus cereus, Salmonella spp., Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The contaminated microorganisms in food samples were comprised of 10.55% B. cereus, 2.7% S. aureus, 2.0% V. parahaemolyticus, 0.8% C. perfringens, 0.2% Y. enterocolitica, and 0.1% of L. monocytogenes, respectively. Salmonella spp., C. jejuni, and E. coli O157:H7 were not detected in any of the food samples. Particularly, B. cereus that harbors the enterotoxin gene was detected in various foods and regions in Korea, therefore it should be a given special consideration not to allow the hazardous level of contamination.
The allergenic food labeling system for 12 foods has been operated in Korean school food service since 2012. This study was conducted to evaluate the food allergy status of Korean elementary school children's and their parents' perceptions of allergenic food labeling system. The parents of school aged(6-9yr olds) children in Gyeongbuk area were recruited to assist in this survey. Surveys were conducted by 404 parents. The prevalence of food allergy was 18.1%(73 students) and about one-half of the food allergic children had a family history of allergies, in particular, maternal family history. The major symptoms were related to skin and the major allergenic foods were mackerel, eggs, milk, wheat, crab and tomatoes. The parents eliminated the allergenic food from diet of 43.8% of the children with food allergy. Participants had an average knowledge score of 68% correct. The average knowledge score was higher for parents with food allergic children than for parents with intact children(p<.05). Over 61% of the respondents were not satisfied with allergenic food labeling system operated in school food service. The requirements for the allergenic food labeling system were the front-of-package labeling, conspicuous description and insert of warning sign. The parents estimated that the most important effect of the allergenic food labeling system was the improvement of psychological and physical health in children with food allergy. Because the only prevention method for food allergy is the restriction of allergenic food, the institutional device to expand the food labeling to unpackaged food as well as packaged food and to make people trust the food labeling should be prepared.
A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.
This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.
Purpose: Adolescence is a critical period for growth and development; hence, knowledge about good food habits is essential amongst children. This study was conducted to investigate prevalence of awareness among food sellers, which could probably influence children's health and perceptions on food around schools towards adulterated food management beliefs, competencies, and food safety practices. Methods: Data was collected from 195 dealers around 25 elementary, middle and high schools in Daegu and Gyeongbuk provinces using a self-administered questionnaire in July and August, 2015. The data was analyzed using frequency analysis, one-way analysis of variance, $x^2$-test, factor analysis, and reliability analysis by SPSS Statistics (ver. 23.0). Results: A total of 121 people (62.1%) reported satisfaction of providing information and education on adulterated food. The perception of hazardous substances was found to be related to food poisoning bacteria and viruses (65.6%), heavy metals (42.1%), environmental hormones (36.4%), residual pesticides (27.2%), and irradiated food (26.7%). The perceived score on hygiene practices for processed food seller was $4.04{\pm}0.56/5.00$ and for cooked food seller was $4.09{\pm}0.45$. The capacity of adulterated food management practice of food sellers was significantly correlated with food knowledge on adulteration and public relation capacity, necessity of adulterated food management, and perception of hygiene practices (p<0.01). Similarly, knowledge and public relation capacity were significantly different according to ages (p<0.01). The perception of the necessity of adulterated food management was significantly different according to education levels (p<0.05), and the evaluation of hygiene practices was significantly different according to age (p<0.01). Conclusion: In order to solve the problem of adulterated food, which is one of the four social evils, and to strengthen the capacity of children to solve social problems, various practices like campaign on health promotion, goof food habits, education, and adulterated food management, should be actively promoted not only for children but also for food sellers around the schools.
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.
The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.
This study was implemented to offer materials for the activation of On-line food shopping mall though census about purchasing food. A percentage of people who had accessed to On-line food shopping mall was 53.8%, and who had an experience of purchasing food at the On-line sopping mali was 18.9%. The number of food purchasing in On-line food market is $1{\sim}3$ times(67.7%). It is general that an amount of food purchase is less than 100,000 wons. And the health assistant food is the most interesting item followed by Meet, Special products like a laver and mushroom, and an anchovy. in purchasing food at On-line market, customer thought that the confidence and the freshness of food are important because customer can't choose a product directly. In the future of food purchase using On-line shopping mall, 38.1% of people show their intend of purchasing at the mall. People who had experience of food purchase though the Internet have more positive view about repurchase than ones had not.
Zainazor, Tuan;Hidayah, M.S. Noor;Chai, L.C.;Tunung, R.;Ghazali, F. Mohamad;Son, R.
Journal of Microbiology and Biotechnology
/
v.20
no.2
/
pp.229-237
/
2010
Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with acute gastroenteritis are normally found to be positive with norovirus when the stools and vomit are analyzed. This paper reviews various activities and previous reports that describe norovirus contamination in various food matrixes and the relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported that are involved with fresh produce (such as vegetables, fruits), shellfish, and prepared food. Food produce processed by infected food handlers may therefore become easily contaminated. In addition, foods that required much handling and had been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only a few methods for detection of norovirus in food samples have been developed until now.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.