• 한국식생활문화학회지
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• 제15권2호
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• pp.123-137
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• 2000

Korea market of food service industry has been increased greatly since early 90's with the emergence of professional catering business and the expansion of school food service. Because of the characteristics of food service establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Currently, many catering businesses are interested in HACCP(Hazard Analysis Critical Control Points), a new sanitary management system, and are trying to develop HACCP Plans for their food service establishment. Microbiological hazard analysis, a most important step for developing HACCP Plan, provides also basic information for evaluating sanitary aspect of prepared foods and their materials. There are not extensive data of microbiological hazard analysis for food service operations, especially for prepared foods and raw materials, which are helpful for developing a HACCP Plan. The extensive microbiological hazard analyses for 65 prepared foods and 51 raw materials selected from a couple of food service establishment were performed in this research. These results will provide useful information to determine hazards for developing a HACCP plan, and also to understand sanitary status for prepared foods and raw materials in food service establishment.

• 한국환경보건학회지
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• 제37권5호
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• pp.376-386
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• 2011

Objectives: The aim of this study was to evaluate the microbial hazards posed by food utensils and fixtures in food service operations at selected middle and high schools located in Seoul, Korea. Methods: We collected 200 samples of utensils and fixtures including cups, spoons/chopsticks, food trays and tables from five different schools in Seoul. Target microorganisms of this study were divided into two groups: total bacterial count and total coliform as indicators of microbial contamination and Bacillus cereus and Staphylococcus aureus as pathogens of food poisoning. We used selective media to quantify microbial concentration and 16S rRNA PCR assay for qualitative analysis. In addition, intensive interviews with nutritionists were conducted and observations were made to identify factors that may affect microbial contamination. Logistic regression analysis was employed to examine the relationship between the microbial concentration and operation characteristics of each operation. Results: The level of microbial concentration in school B and C were significantly lower than in school A, D and E (p<0.05). Some samples from school A, D and E showed over 3.4 log CFU/100 $cm^2$ (total bacterial count) and 1.0 log CFU/100 $cm^2$ (total coliform), which requires immediate hygienic action. The number of customers per staff member, periodicity of hygiene education for staff and daily operation time of sterilizers were also found to be important factors related with the microbial contamination of food service operations. Conclusions: These results suggested that not only a HACCP (Hazard Analysis and Critical Control Point) approach, but also efforts to assess internal risk factors within operations be needed to reduce the microbial contamination of food utensils and fixtures. This study is expected to provide preliminary data for assessing microbial hazards in food service operations.

• 한국수산과학회지
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• 제52권4호
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• pp.344-348
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• 2019

This study assessed the microbiological hazards of gloves worn during the shell shucking process of the oyster Crassostrea gigas, and we suggest an in situ method for minimizing microbial contamination. The study consisted of two groups, one in which the working gloves were periodically replaced (PRG) with new gloves, and another in which the gloves were not replaced (NRG). In the PRG group, gloves were replaced every 2 h during 8 h of processing. Food pathogenic bacteria Escherichia coli, Salmonella species, and Listeria monocytogenes were not found in any samples, including gloves and shucked oysters. However, Staphylococcus aureus (SA) was detected in some samples, and the contamination levels were correlated with the working time and the regular replacement of gloves. SA was not detected on gloves or oysters of the PRG group. However, it was detected in the range of <$15CFU/15cm^2$ to $2.9{\times}10^2CFU/15cm^2$ on gloves after 6 h of continuous work, and from <$15CFU/15cm^2$ to $2.23{\times}10^2CFU/15cm^2$ on oysters after 8 h. These results indicate that the SA contamination in shucked oysters originated from the working gloves, and that replacement of working gloves every 2-4 h will minimize SA contamination in oyster products.

• 급식외식위생학회지
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• 제4권1호
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• pp.1-6
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• 2023

This study was conducted to evaluate the chemical hazards of 74 kinds of commercial anchovy fish sauce in Korea by measuring their biogenic amine content. The biogenic amines detected in commercial anchovy fish sauce were tryptamine, putrescine, cadaverine, tyramine, spermidine, spermine, and histamine. Among them, histamine content was the highest with an average of 1,439.62±812.62 mg/kg. Excessive intake of histamine could result in chemical food poisoning characterized by high blood pressure, headache, and diarrhea. Accordingly, by simulating histamine exposure (repetition=10,000 times) based on the daily intake of 0.969 g of domestic anchovy fish sauce, we found that the estimated average histamine exposure was 24.49±55.48 ㎍/kg bw/day and that the margins of exposure (MOE) value were 139.18 at 1% and 66,141.07 at 95% of 10,000 simulations (9,500 times). As such, it was confirmed that 9,500 out of 10,000 simulations of MOE analysis significantly exceeded MOE 10. Therefore, the risk of exposure to histamine from ingestion of commercial anchovy fish sauce is approximately very low.

• 한국산업보건학회지
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• 제29권2호
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• pp.119-140
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• 2019

Objectives: This study was based on the occurrence of a coffee roasting process-related disorder(bronchiolitis obliterans; published by NIOSH in the US) among workers exposed to chemicals called diacetyl in a coffee processing facility. Flavorings added to coffee contain diacetyl and 2,3-pentanedione, all of which are subject to exposure in a number of food manufacturing processes, including coffee roasting, grinding, and packaging. Therefore, this study aims to review the toxicity to workers related to food processing and food additive manufacturing to prevent occupational diseases. Methods: We surveyed the related literature, domestic and international references, and the status of relevant domestic and foreign professional organizations. The present situation of workers was investigated by reviewing literature on the safety and health of workers in the coffee roasting process using domestic and foreign literature and presentations. Expert advisory opinions were reflected, and experts were consulted by participating in domestic and overseas academic conferences. Results: Most of the fragrance materials for coffee were harmful and hazardous substances according to the GHS classification, and research was carried out through a second external consultation. A literature review on the measurement of air pollutant emissions from coffee roasters and the estimation of air pollutant emissions during coffee roasting examined the characteristics of pollutants emitted during coffee roasting. Conclusions: Two chemicals identified as causing bronchiolitis obliterans in the coffee roasting process are believed to explain why the disease is difficult to treat. This information can be used effectively in the future prevention of this disease. Future studies should clearly identify the potential for toxicity of alpha-diketones and the bases of OELs in relation to the occurrence of obstructive bronchiolitis, including measurement of various organic compounds and alpha-diketones from ground coffee, as well as various coffee grinds and coffee bean varieties. In particular, it is necessary to clarify the current understanding of the dose-response relationship between alpha-diketone and lung disease in workers involved in coffee roasting.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.287-296
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• 2023

세계적으로 버섯에 대한 소비는 매년 증가하고 있으며 한국에서는 느타리버섯, 양송이버섯, 팽이버섯이 주로 유통되고 있다. 하지만, 버섯의 재배와 가공 과정에서 미생물 오염을 예방하기 위한 대안의 부재로 인하여 Listeria monocytogenes와 같은 병원성 미생물의 오염이 검출되고 있으며 버섯에 의한 식중독 및 리콜 사례가 다수 보고되고 있다. 버섯에서 오염된 미생물을 저감화하는 방법으로는 화학적 및 물리적 처리, 또는 이들을 결합하여 사용하는 병용처리 방법이 이용되고 있다. 화학적 처리로는 염소 혼합물, 과산화아세트산, 4차 암모늄이온 화합물이 주로 사용되고 있으며 오존과 전해수를 이용한 방법도 최근에 개발되었다. 물리적 처리로는 초음파, 방사선조사, 콜드 플라즈마 기술이 이용되고 있으며, 병용처리 방법으로는 자외선/염소 혼합물, 오존/유기산, 초음파/유기산 등이 연구되었다. 본 리뷰에서는 국내에서 소비되는 버섯의 종류와 그에 대한 미생물 오염도를 조사하고, 버섯에 오염된 미생물을 제어할 수 있는 기술에 대하여 조사하여, 정리하였다.

• 한국약용작물학회지
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• 제24권2호
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• pp.143-151
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• 2016

Background: The public has increasing concerns about herbal crops owing to insufficient information on biological hazards such as foodborne pathogens. Therefore, the objective of this study is the development of a herbal crop quality control system through monitoring with biological hazard analysis. Today, it is estimated that millions of people become ill every year from food contamination. The public demands agricultural products of stable and consistent quality. Governments have the responsibility of establishing the standards, legislation and enforcement programs necessary to control food quality and safety. However, research on the biosafety of herbal crop products is still insufficient. Therefore, the implementation of monitoring systems with high standards is critical for public safety. Methods and Results: In this study, we collected 52 samples of herbal crop products, and conducted both quantitative and qualitative biological hazard analysis. With biological hazard analysis, aerobic bacteria, Staphylococcus aureus, Salmonella spp., Escherichia coli, Coliforms, and Listeria spp. could be detected. Conclusions: Herbal crops were found to be contaminated with aerobic bacteria at $3.69{\pm}0.32log\;CFU/g$. Staphylococcus aureus, Salmonella spp., Escherichia coli, Coliforms, and Listeria spp. were not detected in any of the samples. This research suggests that continuous monitoring of biological hazards is required to improve the quality of herbal crops.

• 대한영양사협회학술지
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• 제18권4호
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• pp.372-384
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• 2012

The purpose of this study was to provide a basic resource for establishment of hygienic management standards for meal delivery from the central kitchen to schools. Flow diagrams for delivery of food were analyzed, and time-temperature conditions of the food and environment were measured. Four different foods samples including Mexican salad, radish salad, stir-fried pork and vegetables, and stir-fried chicken and vegetables were collected after production and before service. Microbiological analysis was performed for aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, C. perfringens, and L. monocytogenes. After completion of production of cooked foods 2~3 hours were taken for the cooked foods to reach the temperature danger zone. Food temperatures at the meal service did not meet the recommended temperatures ($10/57^{\circ}C$) for conventional school food service systems. The highest APC counts were observed in radish salad (5.70 log CFU/g), followed by Mexican salad (5.18 log CFU/g). Enterobacteriaceae and coliform counts were within acceptable levels of those recommended by the UK Public Health Laboratory Service. No E. coli or pathogens were found. These results provide useful information for determination of microbiological hazards in school food service systems, and suggest that time-temperature control during delivery is necessary for the safety of cooked foods.

• 한국식품영양학회지
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• 제22권3호
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• pp.338-344
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• 2009

This study analyzed consumers' willingness to pay for price increases to avoid the purchase of GM foods by the expansion of GMO labeling. The subjects were asked about their knowledge of GM, concerns of potential hazards, and sources of obtained GM information. The logit model was employed and marginal effects were calculated to interpret the results. The results showed that consumers who perceived the safety of GM technology were less likely to pay for price increases, while consumers who had concerns about GM foods were more likely to pay. In addition, the study demonstrated that consumers residing in urban areas and with low levels of education and income were also less likely to pay for price increases.

• Journal of Biosystems Engineering
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• 제41권3호
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• pp.240-254
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• 2016

Background: Foodborne pathogens are a growing concern with respect to human illnesses and death. There is an increasing demand for improvements in global food safety. However, it is a challenge to detect and identify these harmful organisms in a rapid, responsive, suitable, and effective way. Results: Rapid developments in biosensor designs have contributed to the detection of foodborne pathogens and other microorganisms. Biosensors can automate this process and have the potential to enable fast analyses that are cost and time-effective. Various biosensor techniques are available that can identify foodborne pathogens and other health hazards. Conclusions: In this review, biosensor technology is briefly discussed, followed by a summary of foodborne pathogen detection using various transduction systems that exhibit specificity for particular foodborne pathogens. In addition, the recent application of biosensor technology to detect pesticides and heavy metals is briefly addressed.