• 한국식품위생안전성학회지
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• 제20권2호
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• pp.103-113
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• 2005

Sanitary codes of retail ffod establishment of Korea, Japan, China, and America were reviewed in order to figure out the differences of the codes. The codes of Korea & Japan are similar in many aspects. The code of America regulates food safety procedures in detail and are easy to interpret. The code of China is broad and not specific in the procedures. Korean code deals with many administration affairs and Japanese code deals with food test and business. Chinese code also deals with administration and standards. American code defines 90 different terms while the codes of rest of the countries define only few terms. For sanitization American code specifies the procedures in specific terms in detail but others do not specify the procedures. For facilities, the American code specifies location, material and procedures but other codes also specify the material but the contents of the codes are not so much specific to compare with American code.

• Journal of Information Processing Systems
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• 제19권2호
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• pp.139-148
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• 2023

Current food-traceability platforms suffer from problems such as inconsistent traceability standards, a lack of public credibility, and slow access to data. In this work, a combined code and identification method was designed that can achieve more secure product traceability using the dual anti-counterfeiting technology of a QR code and a hidden code. When the QR code is blurry, the hidden code can still be used to effectively identify food information. Based on this combined code, a food-safety traceability platform was developed. The platform follows unified encoding standards and provides standardized interfaces. Based on this innovation, the platform not only can serve individual food-traceability systems development, but also connect existing traceability systems. These will help to solve the problems such as non-standard traceability content, inconsistent processes, and incompatible system software. The experimental results show that the combined code has higher accuracy. The food-safety traceability platform based on the combined code improves the safety of the traceability process and the integrity of the traceability information. The innovation of this paper is invoking the combined code united the QR code's rapidity and the hidden code's reliability, developing a platform that uses a unified coding standard and provides a standardized interface to resolve the differences between multi-food-traceability systems. Among similar systems, it is the only one that has been connected to the national QR code identification platform. The project has made profits and has significant economic and social benefits.

• 한국잡초학회지
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• 제30권3호
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• pp.308-321
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• 2010

우리나라 농경지에서 발생하는 잡초 68과 433종에 대한 공통적인 약어(가칭 KSWS code, the Korean Society Weed Science code)를 만들어 잡초연구자의 연구효율성을 증진시키고자 한다. 이들 약어는 이미 미국잡초학회에서 널리 사용되고 있는 Bayer code를 인용하여 한국 잡초 현황에 맞게 재구성하였다. KSWS code는 알파펫 5자로 구성되며, 속명에서 3자, 종소명에서 2자를 떼어내어 조합을 만들었다. 그리고 변이종이 있을 경우에는 속명의 1자, 변이종명의 1자로 KSWS code를 조합하였다.

• 한국식품위생안전성학회지
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• 제21권1호
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• pp.1-8
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• 2006

본 연구는 식품첨가물공전, 식품공전 및 Codex 에서의 첨가물관리현황을 비교 분석하여 첨가물공전 체계의 개선방향을 제시함으로서 국제적으로 조화가능한 과학적 및 체계적 기준 규격을 수립할 수 있도록 하기위해 착수되었다. 그 결과를 요약하면 국내에서의 식품의 분류 및 명칭을 Codex 식품분류체계와 비교, 검토한 후 우리나라 전통식품의 첨가물 사용과 관련하여 Codex 식품분류에 포함될 수 있도록 모색하였다. 식품공전에 있는 식품들을 검색한 결과 한과류, 엿류, 두부류와 묵류, 식용유지류, 다류, 조미식품, 김치전임식품, 인삼 및 홍삼제품의 8개 식품군에 속하는 식품들의 분류, 정의, 명칭, 첨가물 사용여부를 감안하여 Codex 기준과 조화시키기 위한 개별적인 개선방안을 제시하였다.

• 한국환경농학회지
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• 제18권2호
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• pp.154-163
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• 1999

A multiresidue method(MRM) for pesticides must be rapid and must test a wide variety of pesticides at relevant toxicological concentrations. In this study, three kinds of major analytical methods such as Korean Food Code Method, CDFA MRM, and Holstege's method are tested to compare the average recoveries, solvent consumption, and required time for the analysis of 18 organochlorines, 18 organophosphates, and 6 carbamates in spinach samples. Samples for pesticides analysis were extracted and cleaned up according to the respective methods and detected by gas chromatography with selective detectors, ECD and NPD, HPLC with postcolumn reaction system(PCRS). Average recovery of 42 pesticides by Korean Food Code method, CDFA method, and Holstege's method were 91.3%, 88.1%, 89.0%, respectively. Amount of solvent consumption and required time for the analysis of Korean Food Code method were from two and a half times to three times as much as those of another two methods. For the development and legal application of more rapid and effective MRMs, prolonged study is necessary.

• 식품보건융합연구
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• 제5권3호
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• pp.35-40
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• 2019

In this study, general bacterial counts and coliform counts, which are hygienic indicator microorganisms, were tested for candy, chocolate, and jelly which are easily available and enjoyed around. After dropping each sample on the desk, indoors, and outdoors, it is immediately collected, or washed and collected to confirm the myth of the 3-second rule. Immediately after removing the wrapping paper, each sample was dropped on the desk, indoors, and outdoors, and after 3 seconds from the moment of contact with the surface, and then collected in a sample bag using sterilized sanitary gloves. After the same operation, each sample was rinsed for 5 seconds using sterilized sanitary gloves and sterilized distilled water, and then collected in a sample bag. The number of bacteria detected in non-washing candies was 41 CFU/g at outdoor and the number of bacteria detected in non-washing chocolate was 76 CFU/g at outdoor. The number of bacteria detected in non-washing jellies was 79 CFU/g at outdoor. Coliform group was not detected in all samples. This showed good results at the level of m = 10,000 or less, which is an allowable value suggested in the Food Code. Also, effect of washing on contaminated food was confirmed. This result is remarkably low compared with the microorganism specimens shown in Food Code, and it is confirmed that contamination occurs but not high value. Therefore, the myth of the 3-second rule is true compared to the figures based on Food Code. However, it showed the characteristics of bacteria that could survive and cross-contaminate on dry food surfaces and emphasized the importance of hygiene through food contact to unsanitary surfaces to minimize the risk of food poisoning.

• 한국해양학회지
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• 제21권1호
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• pp.25-33
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• 1986

미국 Texas 남쪽 해안에 위치한 Redfish Bay의 해초생태계에 우점종으로 나 타나는 4어종인 darter goby(Gobionellus bolesoma), pinfish(Lagodon rhomboides), code goby(Gobiosoma robustum), 그리고 Gulf pipefish(Syngnathus scovelli)에 대 한 성장에 따른 먹이 선택의 변화를 정량적으로 연구하였다. 가장 우점종인 darter goby는 비교적 다양한 먹이를 먹는 잡식성 어류로 amphipods, copepods, polychaetes, filamentous algae, diatoms 그리고 detritus등이 주된 먹이였다. 이 종 은 성장에 따른 먹이 선택의 변화가 크지 않았다. 반면에 pinfish, code goby 및 Gulf pipeifish는 성장함에 따라 먹이 종류가 크게 달라졌다. pinfish의 경우, 4단계 의 먹이 선택의 변화를 보이는데, 초기에는 육식성으로 주로 copepods를 섭식하였 으나, 조금 성장하면 주된 먹이가 amphipods로 바뀌며, 조금 더 성장하면 잡식성으 로 변해 filamentous algae, diatoms, amphipods 그리고 aolychaetes등의 다양한 먹 이를 먹으며, 그후 더욱 성장하면 seagrass와 seagrass위에 붙어있는 algae 그리고 그들의 debris를 주로 먹는 초식성으로 먹이 습성이 바뀌었다. code goby 와 Gulf popefish 는 비교적 적은 종류의 동물성 먹이에만 의존하는 육식성 어류들이었다.또한 두조은 비슷한 성장에 딸느 먹이 선택의 변화를 보이는데,초기에는 주로 copepods 를 섭이하였으나 성장함에 따라 점진적으로 보다 큰 amphipods로 먹이 선택이 바뀌었다.

• 보건행정학회지
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• 제11권1호
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• pp.37-61
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• 2001

In the course of this research, we developed FRIS(Food Replica Information System), which calculates calories and nutrient values of foods in a very simple and interesting manner, and experienced of application to some communities. We expect that individuals will have opportunities to raise their consciousness of food, nutrients, and healthy living by participating in FRIS. 154 kinds of commonly consumed Korean foods were selected and one serving sized food replicas, having the same shapes, size, and color as the real foods, were constructed with attached bar code labels. An application program with food replicas and bar code was also developed in order to provide information on calories and nutrient values for people's meals or selected foods based on survey results of housewives' requirements related to foods and nutrients. FRIS should be a basic tool in nutrition education and consultation. Its applicability would vary according to the nutritionist's flexibility and contents of developed application programs. Technical stability should be strengthened and more useful contents of application prograln be added to spread the use of the system. Additionally, in future research, more delicate models should be developed and an analytical method should be applied to examine the effects of FRIS to individual behavioral changes in their eating habits.

• 좋은식품
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• 통권102호
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• pp.76-82
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• 1989

• 식품기술
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• 제19권3호
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• pp.78-97
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• 2006