• 한국환경독성학회:학술대회논문집
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• 한국환경독성학회 2004년도 Sharing Experience of Human and Ecological Risk Assessment and Management in Asia/Pacific Region
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• pp.36-37
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• 2004

• 한국식품위생안전성학회지
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• 제34권1호
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• pp.1-12
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• 2019

신선한 농산물 섭취와 관련된 많은 장점들이 전세계적으로 발표되고 있으며, 지속적인 섭취를 장려하고 있다. 일반적으로 과일과 채소는 최소한으로 가공되기 때문에 천연의 성분들이 건강을 증진시키는 역할을 하기도 하지만 그만큼 질병을 일으킬 수 있는 매개체가 존재할 수 있는 가능성이 매우 높다. 세계 보건기구 (WHO)의 보고서에 따르면 10명 중 1명이 식품에 의해 발생하는 질병으로 고통 받고 있으며, 전 세계적으로 매년 42만 명이 식중독으로 사망하는 것으로 밝혀졌다. 이러한 신선 식품은 농장에서 수확할 때부터 소비자의 식탁에 오르기까지 다양한 경로에서 쉽게 오염 될 수 있다. 본 리뷰논문에서는 신선식품에 의해 발생할 수 있는 질병을 이해하기 위해 화학적, 생물학적, 그리고 물리학적 위험요소로부터 식중독을 일으키는 원인과, 증상, 그리고 검출 방법에 대해서 기술 하였다. 화학적 위험요소의 대표적인 예로는 농약(살충제, 살균제, 및 제초제), 천연 독소 (곰팡이 독소 및 식물 독소), 그리고 중금속 (수은 및 카드뮴) 등이 있으며 이는 크로마토그래피 및 나노 기술 등을 이용하여 검출 할 수 있다. 하지만, 여러 실험에도 불구하고 화학적 위험 요소는 그 구조가 다양하기 때문에 위험 요소를 검출하는 하나의 표준 방법을 수립하기 힘들다. 신선한 과일과 채소는 영양분과 수분이 풍부하기 때문에 박테리아성 병원균 (Salmonella, E. coli O157: H7, Shigella, Listeria monocytogenes, Bacillus cereus), 바이러스 또는 기생충에 의해 쉽게 오염이 되며, 이를 검출하기 위해 주로 다양한 분자 생물학적 기술이 사용되고 있다. 마지막으로 물리적 위험요소인 유리, 금속, 자갈 등과 같은 매개체는 가공 공정 중에 식품에 유입되어 소비자에게 신체적 상해를 줄 수 있다. 이러한 위험요소를 줄이기 위해서 X-선 검사와 같은 투시 시스템을 이용하여 위해물질을 탐지하거나, 생산에 관여하는 직원 교육을 통해 2차 감염을 줄일수 가 있다.

• 한국수산과학회지
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• 제52권1호
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Nutrition Research and Practice
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• 제4권2호
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• pp.163-172
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• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• 한국수산과학회지
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• 제51권2호
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• pp.121-126
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• 2018

The purpose of this study was to assess bacteriological hazards in the following 7 kinds of minimally processed shellfish products purchased from Korean seafood retail outlets: raw oysters stored with seawater in polyethylene bags, frozen oysters, raw mussels, frozen mussels, boiled mussels, raw short-necked clam, and frozen short-necked clams, obtained from Korean seafood retail outlets. The total coliform and Escherichia coli counts determined in all samples were detected below regulation limit of the Korean government guidelines (Food Code). In addition, the high-risk bacterial pathogens, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were not detected in any samples. Low-risk pathogens such as Staphylococcus aureus and Vibrio parahaemolyticus were detected at levels above $1.0{\times}10^2$ colony forming unit (CFU)/g in some minimally processed shellfish products. Notably, S. aureus was detected in all samples. Raw oysters stored with seawater in polyethylene bags, frozen oysters, and boiled blue mussels are commonly ingested without heating, and therefore these minimally processed shellfish products pose bacteriological hazards. The detection of S. aureus in all shellfish products, an organism indicative of poor personal hygiene, which can grow and multiply during distribution, indicates the necessity of improving the food safety of minimally processed shellfish products.

• Journal of Nutrition and Health
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• 제44권1호
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• pp.61-73
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• 2011

본 연구는 유해물질 인체 노출 요인의 가장 큰 부분을 차지하는 식생활에 대한 과학적이고, 유해물질 인체 노출 조사 결과의 신뢰성을 높일 수 있는 표준화된 설문지를 개발하는 것이다. 본 연구의 결과를 요약하면 다음과 같다. 1) 본 연구에서는 문헌고찰 및 자문회의를 통해 식품으로인한 유해물질 노출의 대상물질을 11종 선정하였다. 11개 유해물질은 프탈레이트, 아플라톡신, 비스페놀A, PAHs, 다이옥신, PCBs, 수은, 납, 카드뮴, 비소, 아크릴아마이드를 선정하였다. 2) 선정된 유해물질별로 종류와 특성을 파악하고, 식품을 통한 노출 수준, 노출방법, 노출경로 등을 조사하였다. 유해물질별로 노출 특성을 반영하여 선정된 11개의 유해물질 노출평가를 위한 공통 설문 문항을 도출하였다. 3) 11개의 유해물질 노출평가를 위한 설문지를 토대로 통합적인 설문지를 개발하였다. 개발한 식생활 조사지는 인구학적 특성, 직업 특성, 사회경제적 특성, 건강 관련 특성, 식품 섭취 행태 관련 문항을 포함하였다. 식품섭취행태를 조사하기 위해 19개의 식품군을 세분화하여 총 99개의 식품목록으로 개발하였고, 지난 1년간 섭취한 식품의 빈도와 구매시 주로 사용하는 용기, 보관시 주로 사용하는 용기, 주로 사용하는 조리방법에 대한 질문을 포함하였다. 이상의 연구 결과를 토대로 본 연구에서 개발한 식품으로 인한 통합적 유해물질 노출평가 설문 조사지를 이용하여 우리 국민의 유해물질 노출 수준을 파악하고, 위험 집단을 선별하는 연구 수행을 실시할 수 있을 것이다. 이를 통해 유해물질 노출관리를 위한 정책 수립을 위한 기초 자료를 생산할 수 있다는데 그 의의가 있다.

• 한국식품조리과학회지
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• 제31권3호
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• Safe Food
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• 제2권4호
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• pp.17-22
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• 2007

• 한국식품영양학회지
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• 제35권1호
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• pp.51-61
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• 2022

This study aimed at elementary, middle, and high school dietitians who purchase ingredients for school meals. Therefore, for the study, the awareness and usage of nutritional information by 108 teachers and dieticians on 5 hazard-free meals using multivariate analysis of variance were investigated during May 18~21, 2021. Among the five questions that asked the general perceptions of school meal dietitians of 5 hazard-free meals, the perception that the "5 hazard-free foods can be easily distinguished" was the lowest. Problems were associated with using the 5 hazard-free meals such as "expensive price," "no variety in items," "disruption in the supply and demand," "inconsistent quality," and "lack of taste," in that order. Therefore, to improve 5 hazard-free school meal service, it is necessary to not only lower the price burden by providing subsidies to schools but also improve the development and distribution structure of various 5 hazard-free foods.

• Safe Food
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• 제4권4호
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• pp.8-13
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• 2009