• Journal of The Korean Society of Integrative Medicine
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• v.4 no.4
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• pp.109-117
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• 2016

Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC). Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit. Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.

• Korean Journal of Agricultural Science
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• v.26 no.2
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• pp.116-129
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• 1999

The objectives of the study mainly concentrated on identifying the political implication on genetically modified crops considering production potentials and problems. It is found that the comprehensive evaluation of the genetically modified crops could not be concluded and compromised in a word on account of the polarization and parallelism of the positive and negative benefits of genetically modified crops just like as the rail way. The genetically modified crops will be contributed to solving the food shortage problems in the world, when the issues such as food safety, ecological disturbance and loss and degradation of biodiversity can be guaranteed in transparency. And when the trade morality of the multi-national enterprises be accepted by the genetically modified crops consumers, the potentiality of genetically modified crops will be realized greatly. By the way, the first problems will be expected to be solved by scientific development. If the food safety of the genetically modified technology be verified in transparency, it will be greatly contributed to solve food problems of human beings in the world. But the second problem could not be expected to be easily solved from the view point of capital property. In conclusion, the genetically modified technology will be made a severe sense of incongruity and a seed of fire on it will be remained persistently. According to the results based on the analysing the genetically modified crops potentiality and problems, it was identified that the ex-ante preparation of counter-measures and actions on it should be necessary. Accordingly this study has recommended that how and what the R&D policy on genetically modified crops be established and suggested how to carried out the industrial and economic policy together with international negotiation, and organizational and institutional rearrangement and etc.

• Food Science and Industry
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• v.54 no.3
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• pp.184-195
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• 2021

Smart HACCP is a system that can check the monitoring of critical control point (CCP) in real time to implement improvement measures immediately after departure from limit criteria and prevent falsification of data by digitizing handwritten records. In this study, we developed the analysis model for the effectiveness ofsmart HACCP to compare and analyze with existing HACCP. By introducing of smart HACCP system, the evaluation index value of HACCP effectiveness for HACCP-certificated companies on a small scale increased by 9.25 points, corresponding to 11.52% of increase rate. General HACCP-certificated companies showed 4.52 point and 5.00% of increase rate by introducing of smart HACCP system. Thus, it was confirmed that the introduction of smart HACCP system contributes to the improvement of food safety management and especially it would be more effective for HACCP-certificated companies on a small scale than general HACCP-certificated companies.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.102-108
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• 2024

This study was performed to establish the epidemiological features of a food poisoning outbreak that occurred in the cafeteria of a company in Chungcheongnam-do Province, Korea, in October 2020, and to recommend measures to prevent similar outbreaks. Twenty-one patients with acute gastroenteritis, three food handlers, seven cooking utensils, and 12 preserved food samples were subjected to viral and bacterial analyses based on procedures described in the "Manual for Detection of Foodborne Pathogens at Outbreaks". Among 135 individuals who had been served the meals, 21 (15.6%) showed symptoms of nausea and vomiting within an hour of consuming the food. Bacillus cereus were isolated from 11 (52.4%) of the 21 patients, one food service employee, one item of cooking ware, and 12 preserved food samples. In addition, we confirmed the toxin genes CER, nheA, and entFM from the isolated B. cereus strains. Pulsed-field gel electrophoresis results indicated that all of the isolated B. cereus strains were closely related, with the exception of strains obtained from one patient and one sample of preserved food. These findings provide evidence to indicate that the isolated B. cereus originated from preserved foods and an unhygienic eating environment. This outbreak highlights that the provision of food in non-commercial food systems must be thoroughly managed. In addition, it emphasizes the necessity for the correct and timely identification of causal pathogens for tracing the cause of food poisoning outbreaks, and the need to preserve food under appropriate conditions. To prevent similar cases of food poisoning, it is necessary to investigate cases based on an epidemiological approach and share the findings.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.203-208
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• 2018

The objective of this study was to investigate the pathogenicity and antimicrobial resistance of foodborne pathogens isolated from farmstead cheeses. Twenty-seven isolates, including 18 Bacillus cereus, two Escherichia coli, and seven Staphylococcus aureus, were subjected to polymerase chain reaction (PCR) to detect virulence genes and toxin genes, and the antibiotic resistances of the isolates were determined. All E. coli isolates were determined by PCR to be non-pathogenic. Among the 18 B. cereus isolates, 17 isolates (94.4%) were diarrheal type, as indicated by the presence of nheA, entFM, hbIC, cytK and bceT genes, and one isolate (5.6%) was emetic type, based on the presence of the CER gene. Among the seven S. aureus isolates, three (42.9%) had the mecA gene, which is related to methicillin-resistance. Most B. cereus isolates (94.7%) showed antibiotic resistance to oxacillin and penicillin G, and some strains also showed resistance to ampicillin (26.3%), erythromycin (5.3%), tetracycline (10.5%), and vancomycin (5.3%). These results indicate that microbial food safety measures for farmstead cheese must be implemented in Korea because antibiotic resistant foodborne pathogens, with resistance even to vancomycin, harboring virulence genes were found to be present in the final products of farmstead cheese.

• Journal of Environmental Health Sciences
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• v.45 no.6
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• pp.622-629
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• 2019

Objectives: The occurrence of norovirus food poisoning in South Korea has been reported since 2003. This study was performed to investigate the characteristics of norovirus food poisoning outbreaks in Korea from 2006 to 2015 and to analyze the relationship between these outbreaks and climate factors. Methods: Data on norovirus food poisoning outbreaks were obtained from the Korea Ministry of Food and Drug Safety. Data on climate factors were obtained from the Korea Meteorological Administration. Frequency analysis and Pearson's correlation analysis were adopted for this study. Results: During the study period, norovirus was the greatest contributing factor of food poisoning outbreaks. Approximately half of the outbreaks of norovirus food poisoning occurred in winter. Average temperature, highest and lowest temperatures, precipitation, number of days with rainfall, and humidity all had a significant negative correlation with monthly number of outbreaks of norovirus food poisoning (p<0.05). Among these, the lowest and average temperature showed higher correlation coefficients. However, the sum of the outbreaks in spring and autumn was similar to that of winter, and more than one-third occurred in group meal-service settings, including school lunches. This was strongly assumed as the use of norovirus-contaminated groundwater for preparation of meals in some settings. Conclusion: The cold and dry of the winter season in Korea may assist the transmission of norovirus. Also, the use of groundwater in group meal service is suspected of inducing a larger scale of norovirus food poisoning. Both health authorities and community-based prevention and control measures are required to respond to these complex etiological outbreaks.

• Journal of Food Hygiene and Safety
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• v.21 no.3
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• pp.136-144
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• 2006

This study was conducted to investigate students' food consumption including potentially hazardous food (PHF) and food preference in elementary school lunch menus. High protein foods and raw or cooked vegetable dishes in the menus for three weeks were grouped as PHF-1 and PHF-2, respectively. Three hundred eight-four children from three different elementary schools, aged 10 to 12 years, completed the questionnaire that asked them to report on how much they eat, what foods they like the most and the least, and why they did not like it. Chisquare test was used to analyze the differences among schools, Evades and genders far food consumption using the SPSS. Results showed that students were exposed to at least two kinds of PHF in school lunches per day. 89% and 82% of students ate 100% amount of PHF-1 and PHF-2, respectively. There were significant differences in the amount of food consumption by school and day served. Students preferred high protein foods, such as meat ball, pork and chicken barbecues, which were consumed the most. These data indicate that appropriate control measures or procedure is needed to manage hazards associated with PHF in the menu items to decrease the risk of foodborne illness in school lunch.

• The Journal of Bigdata
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• v.3 no.2
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• pp.19-33
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• 2018

Owing to the increase of FTA, food trade, and versatile preferences of consumers, food import has increased at tremendous rate every year. While the inspection check of imported food accounts for about 20% of the total food import, the budget and manpower necessary for the government's import inspection control is reaching its limit. The sudden import food accidents can cause enormous social and economic losses. Therefore, predictive system to forecast the compliance of food import with its preemptive measures will greatly improve the efficiency and effectiveness of import safety control management. There has already been a huge data accumulated from the past. The processed foods account for 75% of the total food import in the import food sector. The analysis of big data and the application of analytical techniques are also used to extract meaningful information from a large amount of data. Unfortunately, not many studies have been done regarding analyzing the import food and its implication with understanding the big data of food import. In this context, this study applied a variety of classification algorithms in the field of machine learning and suggested a data preprocessing method through the generation of new derivative variables to improve the accuracy of the model. In addition, the present study compared the performance of the predictive classification algorithms with the general base classifier. The Gaussian Naïve Bayes prediction model among various base classifiers showed the best performance to detect and predict the nonconformity of imported food. In the future, it is expected that the application of the abnormality detection model using the Gaussian Naïve Bayes. The predictive model will reduce the burdens of the inspection of import food and increase the non-conformity rate, which will have a great effect on the efficiency of the food import safety control and the speed of import customs clearance.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.15-29
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• 2015

The illegal, unreported and unregulated fishing can be properly regulated only if fishing activities, transhipment and landing of illegally caught fish, and processing of fish at sea involved in it are integrally managed. To do this, flag States, port States, coastal States, market States and relevant regional fisheries management organizations shall closely cooperate. In addition, fishing boats involved in IUU fishing often ignore requirements of safety of navigation so that they could be exposed to more causes of incidents and could have less chances to be rescued. Then, it seems to be necessary for the regulation on IUU fishing to include a certain consideration of strengthening safety of those ships. International Maritime Organization(IMO) has developed and implemented international rules for the safety of shipping. IMO has cooperated with Food and Agricultural Organization on IUU fishing since 2000 and the third joint meeting is scheduled in November 2015. This paper reviews the recommendations adopted in the previous meetings, and the measures actually taken as a result of the cooperation and, in particular, focus on the additional roles of IMO for the eradication of the IUU fishing.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.89-98
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• 2013

The purpose of this study was to develop measures for establishing and enforcing legal nutrition labeling for Takju based on results from consumer awareness surveys, statistical model development, and evaluation of nutrients. The statistical model developed with consumer survey results showed that consumers would like to know the nutrients they intake from drinking Takju, as their awareness about Takju was low. Specifically, consumers would like to see information regarding alcohol content, calories, carbohydrates, and saccharides on the label. Structural equations from the research model showed that consumers who had some knowledge of Takju also had positive thoughts of the nutrition fact labels for Takju. Evaluation of nutrients in Takju showed that the starch sources and other ingredients used in Takju fermentation did not influence nutrient facts, and nutrient concentrations also varied among the different Takju. In addition, this research suggests methods for consumers to make reasonable selections and to inform them of the nutrition fact labeling for Takju. Benners and pop-up were manufactured to promote voluntary participation of companies and to provide nutrition facts from Takju. Eventually, a measure was suggested to establish and enforce nutrition labeling, using results from consumer and nutrient surveys of Takju.