• 제목/요약/키워드: food hygiene/safety

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패스트푸드점 튀김식품의 안전성 평가 (Evaluation of the Safety of Fried-Food in Fast Food Store)

  • 박건용;정보경;김애경;박경애;조성자;곽재은;장민수;배청호;조남준
    • 한국식품위생안전성학회지
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    • 제19권2호
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    • pp.55-59
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    • 2004

  • This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

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일부지역 대학생의 식품위생 안전실태 및 행동인식 조사 (Survey on Actual Status and Recognition of Food Safety among Undergraduate Students)

  • 박상섭;정지연;함순예
    • 한국학교ㆍ지역보건교육학회지
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    • 제9권2호
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    • pp.33-46
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    • 2008

  • Objectives: This study was conducted to find out the actual status and recognition of food safety among undergraduates in some areas and verified the results. Method: 328 undergraduate students at two colleges in J-city, J-province were chosen and data were collected from May 10 to June 20, 2008 and analyzed. For data analysis, SPSS 12.0 Version was utilized. Results: Of the students surveyed 66.8% had experienced food poisoning. Of the students who had experienced food poisoning, 57.1% were treated after food poisoning. 75.6% of the students surveyed said that food safety recognition on food distribution was insufficient. The relationship between expectation and satisfaction of food safety was positive(r=.575, p<.01). Recognition scale of food hygiene behavior was 1.32 points on average. And recognition scale of personal hygiene was 1.24 points and recognition of food management related-hygiene was 1.39 points.

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