• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1555-1564
• /
• 2010

This study investigated consumer's recognition of food labeling in order to contribute to the development of food labels which are more informative to consumers. The questionnaires had been collected from 120 male and female customers living in Seoul with the age between 10's and 60's from November 2nd to November 7th 2009. For checking the food label at the time of purchase, 58.3% of the consumers checked the food label and the main reason for checking the food label was to confirm sell-by date (60.1%). Sixty percent of the consumers were satisfied with the current food labeling. Among those who are not satisfied, 30.6% complained about difficult terms to understand and 25.8% were dissatisfied with insufficient information. In every age group, most people were not satisfied with labeling on food ingredient and additives, followed by date of manufacture and sell-by date. 53.1% of consumers demanded to label date of manufacture and sell-by date together. For more clear information, consumers wanted use-by date (47.5%) rather than sell-by date (23.3%). 56.7% of consumers was dissatisfied with warning information such as allergic warning and the reasons for dissatisfaction were poor visibility (37.5%) and insufficient information (33.4%). Moreover most consumers (90.0%) showed little knowledge on irradiation. To improve of the food labeling standards into consumer-oriented standards, both amendment of the food labeling standards and consumer education will be necessary.

• Journal of the Korean Dietetic Association
• /
• v.13 no.4
• /
• pp.389-406
• /
• 2007

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×$10^3$ CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9×$10^3$ and 5.3×$10^3$ CFU/100$cm^2$) and the coliforms level of one (1.1×$10^3$ CFU/100$cm^2$) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.

• Korean Journal of Clinical Pharmacy
• /
• v.24 no.3
• /
• pp.219-228
• /
• 2014

Objectives: This paper was aimed to investigate the adhesion control standards of pain relieving patch (PRP) drugs and to survey it's adverse effects on the skin of patients for safe use of PRP drugs. Methods: In this study, the related documents of PRP drugs of Korea pharmacopoeia (KP), United States pharmacopoeia (USP), Japanese Pharmacopoeia (JP), European pharmacopoeia (EP), and information web sites of the Ministry of Food and Drug Safety (MFDS) were surveyed. Also, the past and current labeling of PRP drugs marketed in the pharmacy was investigated and compared. Results: In KP and JP, the lower limit standard for PRP's adhesion control is established, but the upper limit standard is not designated. In USP and EP, neither the lower nor upper limit standard is established. The main reasons of skin adverse effects are considered as inherent adverse reactions of the applied drugs for PRP. Another reason is involved in patient's medication mistakes related to PRP's adhesion control, respiratory depression of skin according to physical skin closure, and microbial growth, etc. Conclusion: For safe use of PRP drugs, we proposed ensured guidelines like additional instructions of pharmacist's prescription and detailed labeling systems for usage of PRP drugs applied on skin.

• Korean journal of food and cookery science
• /
• v.30 no.1
• /
• pp.51-63
• /
• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.477-492
• /
• 2003

The purposes of the study were to establish HACCP-based standards and guidelines for conducting a plan review to build, or renovate, hospital food service establishments, and ensure the safety of foodservice and reduce the risk of food borne illness. The scope of the study included suggestion for the planning of hospital foodservice facilities: layout, design, equipment and modeling. The results of this study can be summarized as follows: 1) The development of a foodservice facility plan based on the results of a survey, literature reviews and the results of interviews with foodservice managers from 9 general hospitals. This was composed of operational policies in foodservices, layout characteristics, space allocation, selection, design, specification standards for equipment and the construction principles of foodservice facilities. 2) Two foodservice facility models were developed, one for general hospitals with 900 beds (2,000 patients and 2,500 employee meals per day) and the other for general hospitals with 300 beds (600 patients and 650 employees meals per day). 3) The suggested kitchen space requirements for the foodservice facility models were 341.2 ㎡ (W 17,100mm x L 23,700mm) and 998.8㎡ (W 35,600mm x L 32,800mm) for the 300 and 900 beds hospitals, respectively, with both designs being rectangular. The space requirements for the equipment, in relation to the total operational area, in terms of ratios were 1:3.5 and 1:3.8 for the 300 and 900 beds hospitals, respectively. The recommended space allowances per bed for the developed foodservice facility models were 1.15 ㎡ and 1.11 ㎡ for the 300 and 900 beds hospitals, respectively, which were increased by more than 30% compared to those suggested in the precedent study, and considered appropriate for the implementation of the HACCP system. 4) The hospital foodservice facilities plans and models were developed based on the general sanitation standards, guidelines and the HACCP system, and included foodservice facility layout, product flow, physical separation between contaminated and sanitary areas, foodservice facility specifications with a 1/300 scale for a 300 bed, and a 1/400 scale for a 900 beds blueprint. 5) The main features of the developed foodservice facility plans and models were; physical separation between contaminated and sanitary areas to prevent cross contamination, product flow in one direction from the arrival of the raw material to the finished product, and separation of different work areas and the process of receiving & preparation of products, refrigeration & storage, cooking, assembly, cleaning & disinfection, employee areas and janitorial facilities. The proposed models from this study were presented as examples for those wanting to build, or renovate, their facility for the production of foods.

• Journal of Haehwa Medicine
• /
• v.22 no.1
• /
• pp.129-143
• /
• 2013

This study was conducted to investigate the residue amount of pesticide on the 41 medicinal herbs in Daejeon area. This study was carried out to monitor the current status of pesticide residues in commercial medicinal herbs for sale of food use in 2012. It was performed using GC/ECD, GC/NPD, HPLC to analyze pesticides residues. Residues of 283 pesticides were analyzed by a simultaneous multiresidue method in 41 medicinal herbs being on sale in Daejeon. The medicinal herbs detected pesticides in 10 of 41 cases, showed a detection rate of 24.39%. The medicinal herbs which exceed the maximum residue limit were five cases as Cnidii Rhizoma, Osterici Radix, Artemisiae Capillaris Herba, Zizyphi Fructus and Alismatis Rhizoma. And pesticide residue of Cnidii Rhizoma and Alismatis Rhizoma exceeds the limit standard presented in only medicine use of KFDA. The residual pesticides which had the high detection rate were Chlopyrifos, Tebuconazole and Endosulfan in the detection of medicinal herbs. For further research, standards of Pesticide Residues in medicinal herbs should be added and more research of pesticide residues in medicinal herbs required. And standards of pesticide residues in medicinal herbs should be applied equally as medicines and food.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2000.11b
• /
• pp.188-195
• /
• 2000

This study was conducted to measure the moisture content of powdered food using RF impedance spectroscopic method. In frequency range of 1.0 to 30㎒, the impedance such as reactance and resistance of parallel plate type sample holder filled with wheat flour and red-pepper powder of which moisture content range were 5.93∼-17.07%w.b. and 10.87 ∼ 27.36%w.b., respectively, was characterized using by Q-meter (HP4342). The reactance was a better parameter than the resistance in estimating the moisture density defined as product of moisture content and bulk density which was used to eliminate the effect of bulk density on RF spectral data in this study. Multivariate data analyses such as principal component regression, partial least square regression and multiple linear regression were performed to develop one calibration model having moisture density and reactance spectral data as parameters for determination of moisture content of both wheat flour and red-pepper powder. The best regression model was one by the multiple linear regression model. Its performance for unknown data of powdered food was showed that the bias, standard error of prediction and determination coefficient are 0.179% moisture content, 1.679% moisture content and 0.8849, respectively.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.1
• /
• pp.39-50
• /
• 2009

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

• Korean Journal of Environmental Agriculture
• /
• v.15 no.1
• /
• pp.128-144
• /
• 1996

The usage level of pesticides in Korea reached the relatively high extent of 13 kg a.i./ha for arable land, and therefore, establishment of legal standards on pesticide residues in soil environment has been requested. This paper presents relevant information on soil contamination and proposes tentative standards on 20 pesticides in agricultural, urban and forest soils, respectively, as well as needed background data to support the justification of the standards.

• Analytical Science and Technology
• /
• v.18 no.6
• /
• pp.520-528
• /
• 2005

Two biological Certified Reference Materials (CRMs), KRISS 108-04-001 (oyster tissue) and 108-05-001 (water dropwort stem), were prepared by Korea Research Institute of Standards and Science (KRISS)during FY '01. The certified values of these materials had been determined by Isotope Dilution Mass Spectrometry (IDMS) for six elements (Cd, Cr, Cu, Fe, Pb and Zn). Additional analytical works are now progressing to certify the concentrations of a number of the environmental and nutrimental elements in these CRMs. The certified values in a CRM are usually determined by using a single primary method with confirmation by other method(s) or using two independent critically-evaluated methods. Instrumental Neutron Activation Analysis (INAA) plays an important role in the determination of certified values as it can eliminate the possibility of common error sources resulting from sample dissolution. In this study INAA procedure was used in determination of 23 elements in these two biological CRMs to acquire the concentration information and the results were compared with KRISS certified values.