• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.253-260
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• 1999

Occurrences of foodborne disease outbreaks are increasing in Korea. Among the outbreaks, Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus are the most important organisms and meat and meat product the major sources of infection. Hazard Analysis Critical Control Point system is a process control system designed to identify and prevent microbial and other hazards in food production. It is considered to be the best process management system by the National Advisory Committee for Microbiological Criteria for Foods, the National Academy of Science, and the Codex Alimentarius Commission. The Korean Ministry of Health and Welfare established a legal basis for the implementation of the HACCP system in Article 32-2 (Hazard Analysis Critical Control Point) of the Food Sanitation Act in December 1995. The Ministry of Agriculture and Forestry has granted research funds for the development of this model system for application to traditional food products and processed fishery products as well as to raw meats. Implementation of the HACCP system is an important step and the Korean food industry and the Government are focused on ensuring food safety in Korea.

• 한국식품위생안전성학회지
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• 제15권3호
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• pp.186-198
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• 2000

우리 나라의 학교급식, 병원급식, 및 위탁급식 등에서 위생관리의 수준을 알아보고 앞으로의 개선 및 발전 방안을 논의하였다. 앞으로 발전을 위한 10가지 방안으로서 이들 집단급식에서 (1)인력과 전문성 보강, (2) 건물과 시설의 전용화, (3)조리장 시설 설비의 보강, (4)주 ·부재료 공급 방법의 개선 및 품질관리, (5) 정확한 기계 ·설비류의 생산과 구비, (6)검사 장비와 설비의 보강, (7)개인위생관리의 여건 강화, (8)다양한 위생교육 및 훈련, (9)수입개방에 대한 능동적 대처, (10)관련 연구 및 background data의 축적 강화 등이 이루어져야 할 것으로 도출되었다. 식품 재료를 생산하여 먹기까지에는 여러 가지 단계를 거친다. 그 중에서 조리는 먹기 직전의 단계이다. 영양적으로 우수하고 위생적으로 안전한 재료를 취득하였다 하더라도 이 과정에서 취급이 잘못되면 대규모의 건강 위해를 야기할 수 있다 또 비록 재료가 안전하지 못하였다 하더라도 이 과정에서의 위생관리를 철저히 함으로써 그 위해를 상당히 줄일 수도 있다. 바로 이러한 측면에서 우리는 집단급식 시설의 위생관리가 얼마나 중요한 가를 다시 강조하지 않을 수 없다. 음식물에 의한 위해를 예방하고 위해 요소를 사전에 차단하기 위한 노력의 일환으로 세계적으로 식품위해요소중점관리기준(HACCP)의 도입이 활발하다. 우리 나라에서는 이를 식품제조 ·가공업소에 먼저 도입하였으나 급식 시설에서 시급히 적용하여 건강 위해를 최소화하여야 할 것으로 본다.

• 대한영양사협회학술지
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• 제16권4호
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• pp.318-331
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• 2010

The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians' perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. 'Musculoskelectal injuries or disorders (65.5%)', 'slips or falls (64.8%)', 'burns (57.7%)', and 'cuts and punctures (48.6%)' were the predominant accidents in foodservice. 'Knives (76 points)', 'steam kettles (41 points)', 'vegetable cutters (34 points)' and 'turn kettles (26 points)' were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, 'carpal tunnel syndrome while washing (2.83 points)', 'burned by frying oil (2.64 points)', 'cut by sharp tools (2.55 points)', 'musculoskelectal injury by moving heavy weight food materials (2.41 points)', and 'injury by slipping on wet workplace floors and trenches (2.19 points)' were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians' perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1551-1556
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• 2016

Broiler meat production worldwide has been plagued by lethal food-poisoning bacteria diseases, including listeriosis. A fatality rate of 15.6% was recorded in human beings in the EU in 2015. During 2013, a total of 200 poultry farm samples, including litter, chicken breast, farm feed, and drinking water, were collected to generate baseline data for the characterization of the genus Listeria in broiler poultry farms. Listeria spp. were detected in a total of 95 (47.5%) poultry farm samples. The isolates of Listeria spp. included L. innocua (28.5%), L. ivanovii (12.5%), L. welshimeri (4.5%), and L. monocytogenes and L. seeligeri (1% each). Listeria spp. contamination rates were higher in farm feed (70%), followed by litter (52.5%), chicken breasts (42.2%), and drinking water (10%). Almost all Listeria spp. isolates were resistant to more than three classes of antibiotics (multidrug resistant). Besides this, we observed a significant resistance level to penicillin and fluoroquinolone drugs. However, lower resistance levels were recorded for broad-spectrum cephalosporins. The inlA, inlC, and inlJ virulence genes were detected in almost all of the L. monocytogenes isolates. Thus, food safety management approaches and interventions at all stages of the broiler rearing cycle were needed to control cross-contamination and the zoonotic potential of listeriosis.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1992년도 학술강연회
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• pp.33-45
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• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Agribusiness and Information Management
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• 제4권1호
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• pp.13-23
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• 2012

Understanding climate change is not only complex but also extensive. Humanity has never embarked on such a huge challenge of trans-national scope: a problem that began in the past continues now and will be continuing for a long time in the future. Nepalese have also significantly felt the impact of global climate change. The scenarios of climate change indicate that the increased temperatures will cause snow-melt which will result in floods, droughts, and uneven weather patterns. The impact of such unexpected climate hazards and weather patterns have already been felt and will continue to be felt in Nepal. These climate change-induced hazards and risks particularly threaten the agriculture sector, which results in food insecurity and makes poor and vulnerable people face increasingly unanticipated impacts to their lives and wellbeing. This paper explores the climate vulnerability of the Nepalese in terms of their physical, social, economic and primarily agricultural losses due to the increasing impact of climate change. The paper argues the need for a timely adaptation of measures to maintain an environment suitable for agriculture and for the well-being of the population residing in the area.

• Journal of Dairy Science and Biotechnology
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• 제32권2호
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• pp.101-104
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• 2014

Food safety is a global health goal, and food-borne disease are a significant public health threat throughout the world. Dairy products are susceptible to contamination through a wide variety of physical, microbial, and chemical hazards. Risks of microbiological hazards are of immediate and serious concern to human health. Milk was inoculated with Bacillus cereus and stored at 10, 15, 20, and $30^{\circ}C$ for 7 days. We monitored the effect of the temperature on growth rate and variance of toxin production. The growth rate of B. cereus was suppressed in low temperature. We confirmed that the growth rate and the toxin production were accelerated when the storage temperature was increased. B. cereus began to produce toxins when the number of bacteria was higher than $10^7CFU/mL$. Therefore, managing the storage temperature of milk is important to inhibit the growth and the toxin production of B. cereus.

• 한국산업보건학회지
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• 제22권4호
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• pp.265-275
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• 2012

Objectives: The aim of this study was to investigate the distribution patterns and exposure concentrations of biological hazards in waste handling industries. Methods: We selected 3 recyclable waste sorting plants(RWS), 2 food recycling plants(FR), 1 landfill area(LA) and 1 waste incineration plant(WI). Total airborne bacteria and fungi were measured with single stage impactor and gelatin filters. Endotoxin and glucan were measured with polycarbonate filters in total and respirable dust. Results: The geometric mean of airborne bacterial concentration was the highest in FR($3,273CFU/m^3$), followed by LA, RWS, and WI as 1,334, 934, and $860CFU/m^3$. The fungal concentrations were 6,031, 5,052, 3,307, and $713CFU/m^3$ in RWS, WI, FR, and LA, respectively. By process, WI pit showed the highest concentrations of bacteria, fungi, and endotoxin, followed by inside of bulldozer in LA. The indoor to outdoor ratios of bacteria, fungi, endotoxin and glucan were 2.3, 4.0, 2.3, and 5.0 in RWS, 29.5, 4.9, 7.6, and 5.0 in FR, 5.3, 8.7, 26.8, and 9.5 in WI, respectively. Conclusions: We found that biological hazards, specifically bacteria in FR, fungi in RWS and endotoxin in WI pit and bulldozer at LA, should be controlled to prevent worker's respiratory diseases.

• 대한수의학회지
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• 제44권4호
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• pp.593-605
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• 2004

An egg has been considered as one of the most important food sources because of it's nutritional superiority and reasonable price. With the complexity of egg flow system from production to consumption in Korea, preventive measures for egg safety have been required. Therefore, our study was carried out to analyze hazards for the egg under farm level and develope preventive measures with a purpose of obtaining egg safety. To analyze biological hazards, microbial contamination of egg(normal, dirty and cracked), water, feed, manure and equipments associated with laying were investigated. One isolate of Salmonella enteritidis and S. bardo were detected from the manure and dirty egg shell respectively. The sanitary conditions in the farm were surveyed by questionaries. Confirmation of vaccination for purchasing chicks and establishment of sanitary guidances for water and type of water suppliers ought to be preceded. Feed supplier systems including feed tanks, feed pipes and hoppers were known that their contamination might give it a chance to infect individuals and egg content and shell. The safe and rapid disposal of dead chickens and rodent were reported as more crucial factors to prevent infectious disease and manage good sanitation. Egg selector and collecting belt should be kept properly not to be contaminated from egg fluids and feces. It should be also considered that regular gathering of eggs, removal of dirty or cracked ones, storage under refrigeration and the use of disposable egg tray were continuously fulfilled. Conclusively, Our results suggested that HACCP-based system for providing fresh and safe eggs to consumers should be applied to the farm.

• 한국잡초학회지
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• 제13권4호
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• pp.195-202
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• 1993

The benefits of pesticides in improving the food quantity and quality requirements for an increasing world population are significant, and they can be described in agronomic, economic and social terms. The risks are assessed from the hazards which are likely to occur in practice ; the hazards are defined by the toxicity of the pesticide to non-target organisms at various exposure levels. There are ways of reducing the risks (mainly by reducing exposure in practice) and improving the benefits of pesticides ; these are known as risk management and benefit management respectively. The overall risk-benefit assessment is facilitated if each component can be expressed in financial terms, but it must be made nationally or locally on a sound technical basis against the prevailing agronomic, socio-economic and political circumstances. Paraquat is used to illustrate the risk-benefit assessment process in general terms, and the conclusion is that the benefits greatly outweigh the risks. It is important to keep the risks of pesticides in perspective with those associated with other naturally occurring chemicals in our diet and with other everyday aspects of life. In an overall context, the pesticide risk is small.