• 한국조리학회지
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• 제24권3호
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• pp.93-103
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• 2018

The purpose of this study was to investigate customer perception of food safety and food safety orientation behavior. A survey was conducted from 458 adults aged 20 and over. The results of this study showed as follows. Food safety was the most important consideration when purchasing food, followed by freshness, taste, nutrition, price, and quantity. 87.1% of respondents had more than usual concern about food safety, and women were more aware of food safety than men. The food safety information was usually acquired from the mass media (TV, radio, Internet). As for the reasons for food safety accidents, they pointed out in the order of lack of awareness of food safety, deficient sense of responsibility of the people who produce, lack of distribute and sell food products, and lack of legal system. In conclusion, it is expected that accurate information about food safety is efficiently communicated, and the government's continuous effort is needed. In addition, effective ways to inform customers of food safety should be identified. Long-term views should be considered when develope food safety related policies and food safety education.

• Human Ecology Research
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• 제54권1호
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• pp.69-81
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• 2016

Consumer anxiety about food safety is increasing, and the ability to make an accurate assessment is inadequate due to the lack of food safety information. This research focuses on relations among main variables, such as food hazard awareness, food apprehension, food safety information awareness, and food safety management system evaluation. In addition, to the moderating effects of food safety information awareness between food hazards awareness, food apprehension, and food safety management system evaluation. First, food hazards awareness and apprehension was slightly higher than the average level, also there was a significant difference in food hazard apprehension according to food hazard awareness. However, the level of food safety information was not high, meaning consumers were not as well informed as expected. We divided food safety management system evaluation into awareness and practice, subsequently, the results of both were at a low level. Food safety information awareness' moderating effect was also confirmed. Consumer organizations and the government need to provide specific and correct information to Korean consumers, that also implement a wide range of consumer education related policies.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.34-44
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• 1999

A survey was conducted to investigate the attitudes of public officials related to food hygiene toward food safety. The official groups were divided into four sub-groups based on their area, agency, gender and age. Response of each group to the survey was statistically analysed. The survey's results showed that most of them (87.0%) were satisfied with a domestic level of food hygiene. But, some of then (29.8%) considered unsatisfactoryly on safety of the food they eat. Their response to food safety did not statistically significant between each group of area, agency and age but, in case of gender, female group showed stastically more negative attitude to food safety than male one (P<0.05). All groups chose residues of chemical substances such as pesticides and food additives as the most potential food risk factor followed by foodborne pathogens, heavy metals and animal drug residues. The results are not consistent with the scientific judgement. Therefore, more education and information were needed fro these groups. They pointed out food manufacturer as a responsible group for poor food hygiene (48.7%). In addition, food manufacture and processing were selected as main business types with the lowest level in the food hygiene but official, working in the area of the central government and Seoul metropolitan city, pointed out food services establishments as the poorest hygiene one (P<0.01). This results suggested that education and information to let mind of responded groups change, working in this part, and governmental financial support are needed to improve hygiene level of food manufacture and processing (70.3%). They also chose HACCP as the most effective way for improving the level of food hygiene followed by Recall, PL (Product Liability), monitoring, labeling and increasing of number of company with good manufacture and processing (GMP).

• 한국가정과교육학회지
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• 제19권3호
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• pp.119-131
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• 2007

본 연구는 춘천 지역에 소재한 고등학교 1학년 540명(남학생 264명, 여학생 276명)을 대상으로 식품 안전성에 대한 기본 인식을 알아본 것이다. 식품안전 상태에 대해서 49.4%의 학생들이 우려하고 있었으나 40.0%는 식품안전성에 대해 관심이 없는 것으로 나타났다. 식품안전에 대한 정보는 대부분이 대중매체를 통해서 접했고, 식품안전 사고의 발생이유는 식품을 생산하거나 유통시키고 판매하는 관련자들의 책임의식이 부족하기 때문이라고 인식했다. 또한 식품의 안전을 위협하는 가장 큰 요인으로는 중금속(24.8%)이 가장 높았고, 다음으로는 환경호르몬(24.4%), 식품첨가물(17.0%)이라고 하였다. 잔류농약이 가장 우려되는 식품은 채소 및 과일류이고, 농산물은 잔류농약 때문에 안전하지 못하며 92.4%의 학생들은 잔류농약이 인체에 해롭다고 인식하였다. 중금속에 의한 식품의 오염 인식도에서는 87.4%가 안전하지 못하다고 했으며 중금속에 의해 가장 우려되는 식품은 생선류로 나타났다. 또한 가공식품에 대해 가장 불안하게 여기는 요인은 식품첨가물이었고 대부분의 학생들이 식품의 포장재료나 용기에 대해 유독하다고 생각했다. 식품구입시 식품안전성을 확인하는 학생은 25.0%뿐이고, 식품을 구입할 때 식품안전성 여부를 확인한다는 학생이 식품의 안전성을 중요시하는 비율이 높았으며 식품안전성 여부를 확인하지 않는 학생은 비교적 맛을 중요시하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제28권2호
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• pp.149-158
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• 2012

The purpose of this study was to investigate differences in the perception and attitudes of middle school students toward food safety between those who possess high behavioral intentions to prevent contracting a foodborne illness and those who do not. The survey collected 871 usable data from several middle schools in Seoul, Korea in July 2007. Using six behavioral intention measurement items, a two-step cluster analysis approach was conducted resulting in a strong intention group and a weak intention group. Perception and attitudes toward foods safety were different between the two groups. Students with strong behavioral intentions to prevent foodborne illness tended to possess a stronger perception and attitude toward various food safety issues. Students with strong intentions were more certain of consumer's right to purchase safe foods, more concerned about foodborne illness and food safety, believed that the government should put more efforts toward establishing a safe food chain, possess more distrust for food suppliers, were more aware of specific foodborne illness pathogens, had more food safety education/training, and washed their hands more frequently than those with less strong intentions. No significant differences were found between the groups but,overall, chemical residues and food additives were perceived as more harmful and more serious food safety issues than those of foodborne illness pathogens despite that microorganisms are the main cause of foodborne illness outbreaks in schools. Participants seemed to underestimate the importance of temperature control for preventing foodborne outbreaks. Several implications and suggestions on how to improve the behavioral intentions of middle school students to prevent possible foodborne illness were provided.

• Food Science and Biotechnology
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• 제16권6호
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• pp.868-872
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• 2007

The microbiological and chemical identification of antibiotic residues was attempted for livestock and seafood products including pork (n=34), beef (n=34), chicken (n=32), flatfish (n=37), armorclad rockfish (n=36), and sea bream (n=27). The meat (n=100) and seafood (n=100) samples were collected from 9 markets in 5 major Korean cities. Antibiotic substances were identified from the classes of tetracyclines, macrolides, penicillins, aminoglycosides, polyethers, peptides, sulfonamides, quinolones, chlorampenicols, and novobiocins using a microbiological assay, the Charm II test and high performance liquid chromatography (HPLC) with ultra violet (UV) and fluorescence detectors. The results showed that 2 tetracyclines (oxytetracycline and tetracycline) and 3 quinolones (ciprofloxacin, norfloxacin, and enrofloxacin) were detected in 4 samples of flatfish among all 100 seafood samples tested. No antibiotic residues were detected in the 100 livestock product samples tested. The amounts (min-max, mg/kg) of the residual antibiotics were as follows; tetracycline 0.78-0.85, oxytetracycline 0.49-0.74, ciprofloxacin 0.09-0.83, norfloxacin 0.01-0.21, enrofloxacin 0.12-2.98. These data indicate that the total detection rate of antibiotics in livestock and seafood products was approximately 2%.

• 한국식생활문화학회지
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• 제28권6호
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• pp.623-630
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• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.855-864
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• 2016

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

• 한국조리학회지
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• 제14권2호
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• 한국생활과학회지
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• 제14권5호
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• pp.871-881
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• 2005

This study examined the children's knowledge and behaviors towards food safety and hygiene. The data were collected from 521 elementary school students in Youngnam region by the self-administered questionnaires. Frequencies and analysis of variance (ANOVA) were conducted by SPSS WINDOWS. The results of the survey were as follows: first, the knowledge level of child towards food safety and hygiene was not that high. Additionally, behavior level was various according to the category of food safety and hygiene. Second, the knowledge and behavior levels for food safety and hygiene were high proportionated to the interest levels for them. Third, there were significant relationships between the knowledge and the behaviors for food safety and hygiene. These results suggest that the education for food safety and hygiene should be performed for the elementary school students to improve the levels of knowledge and behaviors of them.