• 한국식품과학회지
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• 제31권5호
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• pp.1144-1152
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• 1999

본 연구에서는 다류와 향신료로 사용되는 48종의 식물류중 천연으로 존재하는 안식향산과 소르빈산의 함량 분포를 식품공전의 방법과 GC를 이용하여 분석하였다. 실험결과 소르빈산은 82.5%. 안식향산은 94.5%로서 비교적 높은 회수율을 얻었다. 다류로 사용되는 39종의 원료식물류중 안식향산 함량은 대부분이 50 ppm 미만의 낮은 농도로 분석되었다. 향신료 식물의 안식향산 함량과 다류와 향신료 식물에서 소르빈산의 함량은 모두 10 ppm 내외의 낮은 함량을 함유하고 있었다. 다류와 향신료 식물류의 사용부위별로 안식향산 및 소르빈산 함량의 분포도를 보면, 잎을 식용하는 식물은 안식향산이 12.5 ppm, 소르빈산은 8.1 ppm이었고, 뿌리를 이용하는 식물은 각각 16.8 ppm, 3.7 ppm이었으며, 종실류는 각각 9.8 ppm 및 2.3 ppm, 과실류 33.8 ppm, 1.2 ppm, 버섯류는 18.3 ppm 및 14.6 ppm이었다. 본 실험결과 48종의 다류 및 향신료 원료식물류중 천연유래 안식향산과 소르빈산의 함량은 그 분포도가 식물별로 광범위하였으므로 안식향산 및 소르빈산과 같은 천연유래 보존료 성분 함량에 대하여 일률적으로 함량 기준을 적용할 수 없음을 알 수 있었다.

• 한국식품위생안전성학회지
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• 제24권3호
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• pp.200-203
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• 2009

우리나라 식품공전상에 수록된 식품군 및 식품유형에 대한 위해순위(risk ranking) 결정은 식품안전관련 위생관리 우선순위 적용 등에 있어 중요한 수단으로 작용할 수 있다. 하지만 세계적인 관심의 증대에도 불구하고 아직까지 국내에서는 체계적으로 수행된 적이 없었다. 본 연구는 식품공전에 포함되어 있는 101개의 식품유형에 대하여 상대적인 위해 순위를 결정하였다. 상대위해도는 노출평가, 심각성평가 및 섭취량 추정부분으로 구성된 위해평가모델을 이용하였다. 추정결과, 즉석섭취식품(RTE)이 가장 높은 위해수준을 나타내었고, 다음이 어육가공품, 빵류 등의 순으로 나타났다. 이러한 식품공전상의 식품유형에 대한 과학적인 위해순위 결과는 식품안전에 있어 가장 많은 영향을 미치는 식품과 이들 식품에 대한 관리목표를 설정하는데 크게 활용될 수 있을 것이다.

• 한국식품조리과학회지
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• 제14권4호
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• Journal of Community Nutrition
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• 제1권2호
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• pp.75-80
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• 1999

Special nutritional foods are one category of processed foods. In this category, 5 different food standards are defined in the current rule of the Korean Food Code ; that is, infant formulae, complementary foods for infants and young children, foods nutrient supplementation, processed dietary fiber-based foods, and foods for special dietary uses. The major differences between the special dietary uses. The major difference between the special nutritional foods and the other processed foods is that the special nutritional foods are characterized by their dietary uses for specific population groups rather than food ingredients or manufacturing and processing techniques which characterize and distinguish most of other processed foods. Although several countries establish similar standards for this type of foods, they use different legal names such as foods for special dietary uses(U.S.A., CODEX, Japan), foodstuffs intended for particular nutritional uses(EC), or special purpose foods(Australia). In addition, there are some other differences in the definitions for these food types and categorization of food types among countries. The major difference in the definitions is the description of 'special dietary uses' by specifying certain population groups whose nutrient requirements are different from those of ordinary men due to physiological or physical conditions and therefore may not be sufficiently met by consuming ordinary foods. The categorization of this type of foods is based on the type of dietary uses in the other countries, whereas we include foods simply supplemented with nutrients or foods having certain components such as dietary fibers even if these foods types do not have special dietary sues. Recently, a revision of standards for special nutritional food has been proposed. However, the description of 'special dietary uses' is not clearly indicated in the definition, and some food types which should not be categorized into the special nutritional foods still remain in this category. In order to correct these problems, the standard of food labeling in the Food Safety Law needs to be revised along with revision of food standards in the Food Code.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.194-201
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• 2012

식품이력추적관리번호는 식품이력추적관리를 위한 식별의 기준으로서 식품이력정보와 직접적으로 연결되어 있으며, 식품공급체인에 따라 각 단계별로 기록, 관리, 보관하는 이력정보를 연결시키는 연결고리의 역할을 하는 중요한 인자이다. 그럼에도 불구하고 우리나라에서 가공식품에 대한 식품이력추적관리번호를 자율적으로 부여하는 방식을 적용하고 있어 혼란이 야기되고 있는 실정이다. 실제 식품이력추적관리번호는 식품관련 산업분야에서 운영되고 있는 기존의 식별방법과 조화롭게 연계되지 않으면 그 효용성과 적합성이 낮아 산업현장과 소비자로부터 외면 받을 수밖에 없는 처지에 놓이게 될 것이다. 본 연구에서는 가공식품에 대하여 국제적으로 사용되는 바코드체계와 국내의 식품관련 법규를 접목하여 식품이력추적관리번호를 부여하는 표준화 방안을 제안하였다. 또한 이러한 식품이력추적관리번호를 실제 산업현장의 운영체계에 활용할 수 있는 방안도 함께 제시하였다. 제안하는 식품이력추적관리번호는 총 20자리로서 해당 상품(식품)의 기본정보에 해당하는 13자리의 GTIN 바코드, 표시기준으로 의무화된 6자리의 유통기한(제조년월일 또는 품질유지기한), 1자리의 추가정보(공장식별코드 또는 생산관리단위)로 구성되도록 하였다. 이러한 부여체계는 식품 산업과 유통(판매) 현장에서 운용되고 있는 기존 시스템과의 연계성을 높이고 식품이력추적관리체계의 도입에 따른 투입비용을 최소화하여 식품이력추적관리체계의 도입을 활성화하기 위한 목적도 포함하고 있다. 이는 국제적인 추세와 기존의 식품관련 정책 및 규정과도 무리 없이 조화가 이루어진다. 또한 식품이력추적관리 로고를 별도로 부착하여 식품이력추적관리번호를 인식하는 방법을 안내하여 소비자의 인식을 제고하고 식품이력추적관리번호를 최소 판매 포장단위에 추가로 표기하기 위한 별도의 투입비용을 제거하는 효과도 고려하였다. 식품이력추적관리시스템은 이력정보를 종합적으로 기록 관리 연계 활용하여 식품사고 발생 시 명확한 원인규명과 이력추적을 통한 위해식품의 신속한 차단 및 회수, 식품과 관련된 이력정보 제공 등의 기능을 수행하여야 한다. 본 연구에서 제안하는 식품이력추적관리번호의 표준화 방안은 현재 운영되고 있는 "위해상품 판매차단시스템"에서 위해식품을 신속하고 정확하게 차단하는 기능을 향상시킬 수 있을 뿐만 아니라 "위해식품 회수지침"에 따른 체계적인 회수과정과 검증체계 역시 효율적으로 도입할 수 있도록 하는 효과가 있다. 또한 전자통관시스템인 "UNI-PASS"와의 연계는 모든 수입식품을 대상으로 식품안전관리 범위를 확대할 수 있으며 "전자세금계산서 제도"에서 기록되는 거래정보와의 연계로 유통과정에 대한 투명한 관리체계의 도입을 앞당길 수도 있는 기폭제가 될 수 있다. 또한 소비자의 알권리 충족을 위한 식품이력정보의 조회과정에서 식품이력추적관리번호의 표준화로 입력오류를 최소화할 수 있을 뿐만 아니라 기존의 바코드 인식기능에 유통기한과 추가정보를 조회하는 기능을 부가적으로 도입하면 스마트 기기나 키오스크를 활용하여 실시간으로 식품이력정보를 조회할 수 있게 하는 장점도 있다.

• 대한지역사회영양학회지
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• 제25권2호
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• pp.150-158
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• 2020

Objectives: This study was conducted to estimate usual meat intake distribution, which may have been over/underestimated when estimations were made using only the third food codes of the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: For this purpose, 24-hour recall data from the 2009 Korea National Health and Nutrition Examination Survey, which conducted a partial 2-day survey of food intake, were used. The Multiple Source Method (MSM) was used to estimate the distribution of the usual intake of red and processed meats. Results: The results of this study show that the mean intake of red meat was 45.07 g while that of processed meat was 4.33 g. These results are slightly higher than the consumption calculated using only tertiary food code, and the difference was statistically significant. Furthermore, characteristics of the estimated usual intake distribution were a smaller standard deviation, increased lower percentiles, and decreased upper percentiles compared to the 2-day mean intake distribution for both red and processed meats. The proportion of individuals not consuming red meat decreased substantially from approximately 37% to 0.7%. The proportion of consumption that exceeded 90 g, which is the upper limit of red meat intake recommended by the National Health Service (NHS), was only approximately 10% in the distribution of usual intake. Conclusions: As the consumption of processed foods is expected to continuously increase, caution is needed regarding the processes used to calculate food (group) intake to avoid over/underestimation. Moreover, use of KNHANES data to calculate the proportion of the population at risk of insufficiency or excess intake of certain nutrients or food (group), based on one day intake that does not address within-individual variation, may lead to biased estimates.

• 산업경영시스템학회지
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• 제31권1호
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• pp.116-123
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• 2008

Food and Agriculture Organization (FAO) and many countries make an effort to conserve and utilization of animal genetic resources to prepare for our unpredictable future. In order to protect the customer and the producer from the animal diseases and unjust distribution, many country seek to appropriate solution. Among the solutions, RFID technology can be used as a basic technology, since this technology can be applied in the conservancy and utilization of animal genetic resources, object management for improved animal and traceability of animal's distribution flow. There are two main issues in making the efficient RFID environment. The first issue is the standardization of code system for object identification. International Organization for Standard (ISO) published the standard which regulates RFID of animal (ISO 11784 and ISO 11785). Based on these standards, many countries have tried to establish their national standard. In Korea, National Institute of Animal Science (NIAS) playa main role in establishing the standard of object identification code based on ISO 11784. Even though the standard format of object's identification is well established, the RFID system may not be operated well without the standardization of RFID network and related equipment. In Korea, National Internet Development Agency of Korea (NIDA) has proposed the RFID Network at 2006, which can be applied in the different kind of system at each phase. But, the implementation case of this RFID Network does not reported yet, since many company or agency who introduce RFID technology, implemented as an isolated individual system. In our study, we show that RFID network can be utilized for any kind of system at each phase, and propose the improvement point in order to be widely used.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

• 한국환경보건학회지
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• 제27권4호
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• pp.107-114
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• 2001

The number of covered carts selling snack foods along the streets are increasing in Korea and people enjoy eating foods at these carts. However there are only a few reports on the contamination or sanitary condition of the food carts. This study was performed to investigate the sanitary condition of food and water at the street food carts in the eight major areas of a city. Water and several kinds of food, kimbop(laver rollers) ddeokbokki(stir fried rice cake in hot pepper paste) oemuk(fish cakes) fish cake soup, and soy sauce were collected from four street carts from each of the 8 areas from June to August in 2001 The standard plate counts(SPCs) and coliform groups were examined according to the Food Code of Korea. The nufitness rates of SPCs of the samples were 0~15.6%: 15.6% in kimbop:6.3% in fish cake soup; and 3.1% in water samples SPCs were not detected in some samples. of ddeokbokki, oemuk and soy sauce. The unfitness rates of coliform groups were 0~62.5%; 46.9% in kimbop; 6.3% in ddeokbokki,;22.9% in oemuk 62.5% in fish cake soup; and 3.1% in soy sauce. Coliform groups were not detected in water sample The numbers and unfitness rates of SPCs and coliform groups showed increasing tendencies over time within a day. The higher the air temperature was the more increase of bacteriological growth was observed These results indicate that the level of bacteriological contamination of foods and water in the street carts should be monitored and strict inspection is necessary. There should be legal consequences for serving contaminated food to the public.

• 한국식품위생안전성학회지
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• 제21권2호
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• pp.82-91
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• 2006

식품첨가물공전의 일반시험법 중 납시험법에 대하여 국내에 유통되는 식품첨가물을 대상으로 한국, 일본, JECFA, 미국 및 EU의 규격 및 시험법에 따라 비교 분석하였다. 식품첨가물의 납 함량을 분석하는 방법으로서 한국은 비색법에 의한 디티존법을 채택하고 있으며, 일본은 원자흡광도측정법(분광광도계법)을, 미국은 디티존법(비색법), 원자흡광도측정법(분광광도계법), 원자흡광도측정법(흑연로법), APDC 추출법 등 4가지의 방법을, JECFA와 EU는 디티존법(비색법), 원자흡광도측정법(분광광도계법)을 채택하고 있다. 한국, 미국 및 JECFA의 디티존법은 거의 동일하였으며, 미국, JECFA및 EU는 검체의 종류에 따라 사용하는 방법을 개별 품목에 별도로 나타내고 있다. 국내에서 유통되는 112.스테아린산마그네슘 등 화학적합성품 13품목과 5.구아검 등 천연첨가물 12품목 등 검체의 납함량을 각 기관의 분석방법에 따라 분석한 결과 모두 각 기관의 규격 및 기준에 적합한 것으로 나타났으며, 시험 및 조작방법상의 문제점도 나타나지 않았다.