• 한국지역사회생활과학회지
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• 제19권1호
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• pp.135-144
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• 2008

This study was carried out to investigate alcohol consumption and dietary behavior of college students in the Chungbuk area. Alcohol consumption, dietary behavior, food preferences, food intake frequency and one-day dietary records were surveyed using questionnaires given to 387 college students. The mean heights and weights of subjects were $175.0{\pm}5.6cm\;and\;69.1{\pm}9.3kg$ in males, and $162.5{\pm}4.8cm\;and\;52.3{\pm}7.9kg$ in females. About 89% of subjects (male 90.6%, female 87.3%) consumed alcohol, and most of them had experienced their first drink due to peer pressure in high school. Usually the subjects were drinking with their friends 1-2 times/week and the amount of alcohol consumed was one or more bottles of Soju. More than 69% of the subjects had tried to quit drinking but more efficient campaigns promoting non-drinking behavior are still necessary since the recognition of the hazards of alcohol seemed not enough to convince college students to stop. The dietary behavior of college students was generally inadequate showing indifference to dietary balance, irregularity of meals, and skipping breakfast. It was more inadequate in the frequent drinking group. In the drinking group, while the food intake frequency scores for milk & dairy products, and fruits were significantly lower, the scores for fast food, frozen food and instant ramen were significantly higher. The mean DVS and DDS were found to be 12.61 and 3.93, respectively, and there was no significant difference shown by alcohol consumption. The dietary management of college student needs to be improved in many aspects. It is further troubled by alcohol consumption. Therefore, a nutrition education program including information on the hazards of alcohol and responsible drinking should be developed and provided.

• Journal of Nutrition and Health
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• 제44권2호
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• pp.171-180
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• 2011

식품으로부터의 유해물질 노출 평가를 위해 개발한 식생활 조사지의 신뢰도와 타당도를 평가하고자 216명을 대상으로 식생활 조사를 2회 반복 실시하여 비교하였고, 3일 식사기록 결과와도 비교하였다. 1) 식품 구매 시 주로 사용하는 용기에 대해 동일한 응답을 한 비율은 전체 식품 평균 73.5%였다. 상대적으로 포장 용기가 다양하지 않은 식품에 대한 구매 용기 응답 일치도가 높게 나타났으며, 판매 시 다양한 포장 용기를 사용하는 식품에 대한 구매 용기 응답 일치도는 낮게 나타났다. 2) 식품 보관 시 주로 사용하는 용기에 대한 응답 일치도는 평균 71.9%였다. 가공된 식품을 구매하여 보관하는 식품에 대한 보관 용기 일치도가 높았으며, 조리 후 보관을 하는 식품에 대한 용기 일치도는 낮게 나타났다. 3) 주로 사용하는 조리방법에 대한 응답의 일치도는 평균 83.0%였다. 조리방법이 다양한 식품들에 대한 일치도가 낮게 나타났으며, 조리하지 않고 그대로 먹는 식품에 대한 일치도가 높게 나타났다. 4) 식품섭취빈도조사를 2회 실시하였을 때, 평균 상관계수가 0.71 (range: 0.50~0.83)이었고, 2차 식품섭취빈도조사와 식사기록법의 식품 섭취 횟수의 평균 상관계수는 0.21(range: 0.04~0.48)이었다. 5) 식품섭취빈도조사와 식사기록법으로 산출된 각 식품군별 식품 섭취 횟수를 사분위수로 나누었을 때 모든 식품군의 일치 및 근접 일치도의 합은 50% 이상이었다. 6) 본 연구에서 개발한 조사지는 식생활 항목의 신뢰도가 높고, 섭취빈도의 순위를 분류하는 타당도가 높으므로, 대규모 역학조사에서 질적인 노출수준 평가에 활용할 수 있을 것으로 사료된다.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.117-126
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• 2012

본 연구는 학교급식에 유통되는 전처리 나물류의 오염도를 조사하기 위하여 서울지역의 초, 중, 고등학교에 납품되는 전처리 나물류 19가지 종류의 총 94개 샘플을 대상으로 일반세균, 대장균군, 대장균, 장내세균, S. aureus 및 B. cereus의 미생물 오염도를 분석하였다. 일반세균의 오염수준은 3.39~8.42 logCFU/g, 대장균군의 오염수준은 3.16~7.84 logCFU/g, 대장균 0~3.62 logCFU/g, 장내세균 2.53~7.55 logCFU/g, S. aureus 0~3.82 logCFU/g, B. cereus 0~4.72 logCFU/g 으로 결론적으로 전처리 나물류의 경우 세척, 데침 등의 전처리를 한 후 유통됨에도 불구하고 공정의 효과가 없이 높은 오염수준을 나타냈다. 6가지 전처리 나물류의 공정과정별 미생물학적 오염도를 확인한 본 연구에서는 나물종류, 균 종류에 따라 차이가 있었지만 침지, 세척과정에서의 미생물 감소 효과가 많이 나타나지 않았고 특히 탈수과정에서 오히려 증가하는 경향을 나타내 세척 공정과정에서의 방법 설정 및 위생관리에 대한 추가 연구가 필요할 것으로 사료된다. 따라서 나물원료의 전처리 과정에 대한 공정방법 및 과정을 재검토하고 보관 및 유통단계에서의 냉장온도 관리를 철저히 하여 최종 유통단계에 이르기까지 안전을 위한 총체적인 위생관리 방안의 수립이 필요할 것으로 사료된다.

• 한국지역사회생활과학회지
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• 제16권3호
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• pp.87-96
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• 2005

This survey was conducted to assess the perception of hazards and washing behavior of vegetables of 500 housewives in Korea. The subjects were selected by the stratified random sampling method. The survey was performed using a structured questionnaire through telephone interviews by skilled interviewers. Most people have bought vegetables and fruits in the supermarket or (traditional) markets rather than stores, department stores, or direct transactions. Eighteen percent of the subjects felt vegetables were secure and were not concerned about safety. But $42.8{\%}$ were concerned about vegetable safety. The perceptions of vegetable-related hazards differed significantly by the respondent's socioeconomic characteristics. Higher concern about vegetable safety was reported by subjects with higher income, children, and who usually buy vegetables in supermarkets or department stores. Most subjects ($88.6{\%}$) perceived that residues of chemical substances such as pesticides were the most significant potential vegetable risk factor, followed by heavy metal, and pathogens. Housewives mainly rinsed vegetables in flowing-water ($85.2{\%}$ of subjects), 3${\~}$4 times ($63.8{\%}$ of subjects), and without detergent ($90.6{\%}$). Subjects believed that hazards decreased by blanching or boiling vegetables rather than washing. Subjects realized more or less correctly the removal rate of pesticide and pathogen through the washing and cooking processes. However, the removal rate of heavy metals was less than subjects thought it would be. Therefore, the scientifically assessed results on safety in the washing and cooking process should be opened to the public to provide the right-to-know and assure confidence in consumers.

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.152-158
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• 1999

Polystyrene is frequently used for food packaging because of its eaxy processing rigidity , and low cost. Styrene, which is present in detectable amouts in the polymer, is usually considered to be the substance responsible for the possible tainting of a polystyrene-packed food by migration. The contamination of foods and beverages by trace amounts of materials which have migrated from plastics use din packaging is a concern both on the grounds of adversely affecting product quality and of food safety. These lead to increasing attention to the potentional hazards of a large variety of plastic materials and foods. In this paper we reviewed the history of Styrene and various analytical methods of sample preparation and detection to assess the extent to which styrene is present in food-grade polystrene materials and to what extent it leaked into foods and food stimulants.

• 한국식품과학회지
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• 제36권6호
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• pp.1032-1040
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• 2004

생식은 건강 지향적 식생활 양상의 변화로 최근 소비가 급증하고 있으나, 업체의 영세성에 따른 위생관리가 미비하며 제조공정의 표준화가 되어 있지 않아 안전성 문제가 대두되고 있다. 본 연구는 생식의 위생적 생산을 위한 생식 생산 공정의 HACCP 일반모델을 개발을 위해 생식 원료의 세척에서부터 최종제품 포장까지 각 제조공정별로 생물학적, 물리적, 화학적 요인의 위해요인을 분석하고 중요관리점(CCPs)를 설정하고자 하였다. 원료의 세척부터 최종제품 포장까지 각 제조공정별로 생물학적, 물리적, 화학적 요인의 위해요인을 분석하였다. 생식원료의 오염수준은 $2.82-8.23\;{\log}_{10}\;CFU/g$의 일반세균수가 검출되었으며, 또한 $1.40-6.57\;{\log}_{10}\;CFU/g$의 coliforms이 검출되었다. 최종제품 중 일반세균수는 $1.51-7.40\;{\log}_{10}\;CFU/g$이 검출되었다. 제조공정 중 미생물 수 변화는 모든 원료에서 공정별로 유사한 패턴을 보여 주었는데 세척과 동결건조공정에서 일반세균수와 대장균군은 감소하였다. 물리적 요인인 이물 혼입과 화학적 요인인 수분함량의 변화가 위해 요인으로 분석되었다. 생식의 제조공정 중 CCP는 미생물 감소를 위한 세척 단계, 수분 관리를 위한 건조단계, 그리고 금속 등 이물질의 혼입단계로 설정되었다.

• 한국산학기술학회논문지
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• 제13권8호
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• pp.3578-3585
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• 2012

유탕면류의 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 유탕 공정-CCP(Critical Control Point)에 대한 미생물학적(Biological hazards)과 화학적(Chemical hazards) 한계 기준 설정을 위한 목적으로 수행하였으며, 경기도 이천 소재의 P사에서 실행하였다. 유탕공정은 각각의 시간과 온도 측정에 따라 미생물학적, 화학적 위해요소를 제거하거나 감소에 대해 실험하였다. 실험결과 Standard plate count와 식중독균은 유탕공정(Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec)에 의해 검출되지 않았다. 유탕공정에 의해 생성되는 화학적 위해 기준의 산가는 법적 기준치인 0.6보다 낮은 0.2 이하였다. 증숙실과 유탕실의 공중낙하균을 측정한 결과 3 CFU/mL, 3 CFU/mL 검출되었다. 따라서 유탕공정의 CCP-BC는 일반세균과 식중독균, 산화생성물 생성을 예방, 제거하는데 좋은 대안책이 될 것이다. 결론적으로 HACCP을 위해 유탕공정에 대한 한계기준설정, 모니터링방법, 개선조치, 검증방법, 교육, 기록관리가 필요하다고 생각된다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2017년도 춘계공동학술대회
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• pp.136-136
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• 2017

By-products has been considered lately in Total Mixed Ration (TMR) as an alternative to livestock feed around the world. This is due to the high cost of using forage as feed, less expense in exploring by-products of agriculture origin and environmental concerns with their disposal. However, by-products usually contain contaminants and the production process requires fermentation using a storage and fermentation tank. Animal feed is the start point of the food safety chain in the 'farm-to-fork' model. This necessitated a study to model a protocol that will culminate to safe feed production. Hazard analysis and critical control points (HACCP), a systematic preventive approach to food safety from biological, chemical and physical hazards in production processes that can cause the finished product to be unsafe was explored. Implementation of this model provides a mechanism that ensures product safety is continuously achieved. The entire production process of By-products feed production was evaluated using HACCP wizard software. This includes the plant layout, technical standards, storage and fermentation tank cleansing method, staff assignment, safety control method, and distribution. The potential biological, chemical, and physical hazards that may exist in every step of the production process were identified, and then critical control points (CCPs) were selected. This will ensure the safety of products made from livestock that consumes by-product feed. These includes cheese, milk, beef, etc.

• 한국식품과학회지
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• 제45권6호
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• pp.785-790
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• 2013

The purpose of this study was to investigate the hazards from onions and their cultivation areas. A total of 32 samples were collected from onion farms and tested for biological (sanitary indicators, and pathogenic bacteria and fungi) and chemical (heavy metals and pesticide residues) hazards. Aerobic bacteria and coliforms were detected at a level of 0.2-7.1 log CFU/g (or mL) in the soil and agricultural water, 1.6-3.6 log CFU/g on surface of the onion, 0.0-6.0 log CFU/hand (or $cm^2$) on the workers' hands, clothes, and gloves, and 4.7 log $CFU/cm^2$ on the onion bags. Fungi were detected at a level of 0.0-5.0 log CFU/g (or mL, hand, or 100 $cm^2$) in all the samples. Staphylococcus aureus was detected at a level of 1.2 log CFU/hand on the workers' hands, the detection level of Bacillus cereus was up to 4.8 log CFU/g in the soil. However, Escherichia coli (and in particular strain O157:H7), Listeria monocytogenes, and Salmonella spp. were not detected. Although heavy metals were detected in the environment (in soil and agricultural water) and pesticide residues were detected in onion, the levels were lower than the regulation limits.

• Food Science and Biotechnology
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• 제15권5호
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• pp.651-663
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• 2006

Hazard Analysis and Critical Control Point (HACCP), a systematic process that identifies, assesses, and controls hazards, has been developed as an effective alternative to conventional end-point analysis for food safety control. The importance of HACCP has been emphasized recently due to the development of new food processing technologies and the increase in international trade demanding worldwide of food product safety. This paper provides a review of HACCP and a generic HACCP template for its implementation for aseptic processing of a juice drink.