• Safe Food
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• v.6 no.4
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• pp.3-12
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• 2011

• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.249-257
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• 2015

The purposes of this study were to develop a small scale post-harvest facility, and consequently to evaluate the effects of applying the facility along with hygiene education on the level of microbial safety in Korean leeks production. A total of 135 samples were collected at three Korean leeks farms in Yangju, Gyeonggi province. Food safety indicators (Aerobic plate count (APC), coliform count, and Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) on/in the samples were assessed. The microbial load measured as APC with harvesting tools such as comb, chopping board, and knife, at the farms where the small scale post-harvest facility had been operated (Farms A and B) was lower than that at another farm having no post-harvest facility (Farm C) by 1.44~2.33 log CFU / $100cm^2$. Moreover, the chopping board from Farm C was observed being contaminated with B. cereus at 6.03 log CFU / $100cm^2$. The coliform counts from the samples increased by 0.57~1.89 log CFU/g after leeks was submerged in ground water for washing. E. coli was recovered from leeks, soil, and the ground water used in the washing process, while no E. coli O157:H7, Salmonella spp., and L. monocytogenes was detected. Our results indicated that the small scale post-harvest facility developed in this study as well as the hygiene education played an important role in enhancing the level of microbial food safety in the leeks production environment. However, a disinfection technique could be needed during the washing step in order to prevent a potential contamination.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.115-123
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• 2013

Food safety management should be based on scientific evidences. FAO and WHO presented risk analysis as one of four principles in food safety management. WTO also admits the self safety regulation only when it is made on the basis of risk assessment. Without scientific analysis, tracing and eliminating the cause of food poisoning is impossible. Research and development plays a key role to produce scientific evidences. The Korean government ran over 40 programs in 11 agencies from 2008 to 2010. However, there is no statistics on food safety R&D at present. In this research, food safety projects conducted from 2008 to 2010 are listed up by means of analysing National Science and Technology Information Service (NTIS). The analytical criteria are the name of programs, national standard classification of science and technology, and keywords. As result, Korea Food and Drug Administration, Ministry for Food, Agriculture, Forestry and Fisheries, and Rural Development Administration play major role in the food safety R&D. The portion of more than one year projects should rise up in order to achieve the data for risk assessment, which is strongly required to improve. Besides, the research should be deeper so as to publish more SCI papers. The R&D portfolio should be changed in direction to raise up the portion of biological hazards such as norovirus. In order to do so, a large number of food safety programs should be emerged. The categories of food safety management and the hygiene/quality management of the agricultural and livestock products in the national standard classification of science and technology should be emerged because they are set up reflecting agencies' interests in spite of few differences between them.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.23-32
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• 2009

This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.117-121
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• 1994

On the purpose of epidemiological survey related to foods poisoning, a total of 316 specimens collected from street vended foods in Pusan area were examined for the presence of Campylobacter Jejuni(C. jejuni) and also the isolation rates, biochemical properties and antibiotic susceptibility were investigated. Of the 316 specimens, 13 strain(4.1%) of Campylobacter jejuni were isolated. Isolation rate for each food was 37.5% in gizzard, 4.1% in Korean sausage and 3.9% in kimpop. Isolated C. jejuni were grouped as biotype I(84.6%), II(7.7%) and IV(7.7%). C. jejuni isolated from street vended foods were resistant to cephalothin(100%), penicillin(84.6%) and erythromycin(76.9%), but sensitive to gentamicin(92.3%), kanamycin(84.7%) and chloramphenicol(77.0%).

• Korean Journal of Human Ecology
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• v.20 no.3
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• pp.665-675
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• 2011

The purpose of this study was to examine the attitude toward food safety and the HACCP of college students in Daejeon. 51.9% of respondents had experienced food poisoning. The main symptoms of food poisoning were diarrhea(73.4%), stomachache(57.3%), and vomiting(24.7%). Most students answered that food hygiene was important and more students in private residences recognized the importance of food hygiene than in non-private residences (p<0.05). More information about hygine was obtained from TV & radio(44.9%) than the internet(38.1%). Half of them were afraid of food safety and more females felt unsafe about food sold than males(p<0.01). 37.6% of them were aware of HACCP, more females(44.6%) than males(28.4%) had such knowledge(p<0.001). The more information they had on HACCP, the higher the perception of the HACCP mark(p<0.001). 45.4% of them had seen HACCP mark on food packages and more females had seen it than males(p<0.001), 64% of them purchased HACCP products, The more information they had on HACCP, the more experience they had with HACCP consumption(p<0.001), 44% of them were willing to buy HACCP products. Males(32.3%) wanted to buy HACCP products for their health and females(49.6%) wanted to buy HACCP products if they were the same price (p<0.001). Education about food hygiene and HACCP should be conducted for collage students' health though TV, radio, and the internet.

• Journal of the Korean Dietetic Association
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• v.22 no.1
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• pp.1-12
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• 2016

The purpose of this current study was to examine the effects of nutrition and food safety management support by the Center for Children's Foodservice Management (CCFSM) in foodservice facilities for children in the Ulsan area. From December 2014 to July 2015, the status of nutrition practices and hygiene practices was assessed by dietitians using nutrition and hygiene practice checklists. The subjects of study were 48 institutional foodservice facilities for children. Some nutrition practice items showed significant increases in average scores of 'using CCFSM menus (P<0.001), revising menus (P<0.05), and reconfirm menus (P<0.01)' from pre-support to post-support. Regarding hygiene practices, some items between pre-support to post-support showed significant increases in average scores of 'having equipment for hand washing & disinfecting' (P<0.01), 'wearing disinfected clothing for kitchen hygienically' (P<0.05), 'proper sterilization' (P<0.05), 'recording the origin of ingredients' (P<0.01), 'use of different knives/cutting boards' (P<0.05), and 'an appropriate thawing process' (P<0.05) from pre-support to post-support. Based on the above results, we found that nutrition and hygiene management support by CCFSM in foodservice facilities for children had a positive influence on status of some nutrition and food safety practices.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.38-48
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• 2004

This study was performed to investigate knowledge, attitudes and related behavior on the food hygiene and safety management of school food-service programs among mothers and to find factors affecting their knowledge, attitudes and behavior. A self-administered questionnaire was offered to a random sample of 301 mothers who have children attending elementary schools in one region of Korea. The survey was carried out over a two-month period (April-May,2001). They had lower behavior scores compared to the scores of knowledge and attitudes (p〈0.05). The micro levels of the knowledge, attitudes and behavior scores also showed the same tendency. Logistic regression analysis showed that mothers' education level affected their knowledge and attitudes, while the participating activity in school food-service programs affected their behavior the most frequently. Pearson's correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.61404, p〈0.001). The results indicate that the knowledge and attitude levels of mothers regarding the food hygiene and safety of school food-service programs were good, however, their behavior levels were not satisfactory. The findings highlight the importance of participating programs in school food-service programs to close gaps between the behavior and knowledge or attitudes of mothers and to improve their behavior levels.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.181-187
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• 2013

Identification of main ingredients in starches has been investigated using physicochemical analysis method mainly. However, physicochemical properties such as particle size have limitations in determining the differences among mixed starches. Therefore, we developed a molecular biological method to identify materials used in starch, as a sample, 11 kinds of starches including sweet potato starch, potato starch, corn starch, and tapioca starch. DNeasy plant mini kit, magnetic DNA purification system, and CTAB methods were used to extract DNA from samples. After gene extraction, whole genome amplification (WGA) was performed to amplify the extracted DNA. Species-specific primers were used as followings: ib-286-F/ib-286-R (105 bp), Pss 01n-5'/Pss 01n-3' (216 bp), SS11b 3-5'/SS11b 3-3' (114 bp), and SSRY26-F/SSRY26-R (121 bp) gene for sweet potato, potato, corn, and tapioca, respectively. In this study, we could confirm the main ingredients using WGA and PCR method.

• Safe Food
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• v.7 no.4
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• pp.18-21
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• 2012