• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.628-638
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• 2010

This study examined the current status of caution labels on cooking utensils made from plastics or glass, toward suggesting improvements in labeling for consumer's safe use. Distributors were categorized into four types, plastic kitchen utensils were categorized into seven types according to usage, and glass kitchen utensils were categorized into two types. Generally, the percentage of cooking utensils made from plastics or glass that have caution labels were not high. For the types of labels on cooking utensils made from plastic and glass, stickers were the most frequently used, and of these, a high percentage scored "fair" in label perception. On the basis of these results, regulations are needed to strengthen caution labels for kitchen utensils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.965-970
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• 2002

This study was conducted to investigate inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments which were used to food service. Samples swabbed using cotton were collected from the surface of stainless steel, wood and plastic utensils and equipments which were used to food service at four elementary schools in Busan and analyzed by measuring the total, coliform and Salmonella spp. count. Total plate counts were 10$^4$~10$^{5}$ CFU/100 cm$^2$ in most of utensils and equipments except plastic cutting board. There were lots of coliforms in slicer (2.8$\times$10$^1$CFU/100 cm$^2$) and peeler (1.1$\times$10$^1$CFU/100 cm$^2$). It was indicated that the sanitary condition of some utensils and equipments such as slicer and peeler should be improved promptly. To investigate inhibition effect of sanitizers against E. coli, the surface of utensils and equipments used in food service was treated at different concentration of sodium hypochlorite for 1 minute and 3 minutes, respectively. The plastic utensils and equipments were most effective aganist E. coli at 100 ppm sodium hypochlorite for 3 minutes. But the stainless steel and wood were most effective at 200 ppm sodium hypochlorite for 3 minutes. It was also treated with 70% ethyl alcohol for 10 seconds and 30 seconds, respectively. The stainless steel utensils and equipments were most effective aganist E. coli at 10 seconds, but plastic and wood were most effective at 30 seconds. Therefore, the results of this study indicated that standardization of disinfection method of utensils and equipments used in food service should be given and sanitation training for dietition should be conducted continuously.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.736-749
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• 2015

The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo's foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.596-610
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• 2015

This study is on the alcohol beverage utensils represented on the Chinese tomb mural paintings of Song, Liao, Jin, and Yuan those countries had foreign exchange with Koryo Dynasty. These mural paintings are distributed in the areas such as Hebei, Henan, Inner mongolia, Shanxi, Shaanxi, Peijing. etc. The Alcohol beverage vessels were classified mainly into storage vessel, pouring vessel, drinking vessel and ladles according to the purpose. The storage vessels of Song, Liao and Jin were called Jiuping, Jingping, Jiuzun as well as Meiping. Pouring vessels are basically one set of Zhuzi, Wenwan and Jiuzhu, or Zhuhu and Zhuwan. On the mural paintings of Yuan Dynasty, Meiping as storage vessels disappear, and a variety of shapes of pouring vessels such as Mayu and Yuhuchunping appear. This trend indirectly indicates the new arrival of distilled liquor, which seems to have affected transition of the alcohol beverage utensils.

• Food Science and Preservation
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• v.12 no.4
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• pp.317-322
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• 2005

The purposes of this study were to assess the microbiological contamination level of various disposable kitchen utensils and evaluate the effectiveness of gamma irradiation as a sterilization process for the utensils. The 51 kinds in 17 groups of disposable kitchen utensils were tested for the enumeration of total aerobic plate count, coliforms, fungi and Salmonella. Generally, cell density of microorganisms in disposable kitchen utensils were lower than that of cooking utensils currently using in kitchen. The survivals of total aerobic plate counts, putrefactive bacteria, on the surface of the disposable utensils were ranged up to $10^3\;CFU/100\;cm^2$. Filamentous fungi were detected in 13 samples. Coliform bacteria were detected in two kinds of samples but Salmonella spp. was detected below detection limits in all the samples. The microorganisms survived on the surface of utensils were effectively eliminated by gamma irradiation process at 3 kGy.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.51-59
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• 2021

In this study we analyzed the elution rates of 11 metals from 82 metallic kitchen utensils purchased in the market. The elution frequency of the 11 types of metals was iron > aluminum > chromium, nickel > zinc > copper > lead > arsenic > antimony > stannum > cadmium. For metallic kitchen utensils, the elution rate of heavy metals was 7.3-93.9%, and the average elution concentration was 0.001-13.473 mg/L. The average elution concentration of heavy metals was ranged between none-detected (N. D.) to 30.473 mg/L for non-coated kitchen utensils and 0.000-10.005 mg/L for coated kitchen utensils. The average elution concentration of metals from domestic kitchen utensils ranged from 0.001-25.145 mg/L, and from 0.000-33.518 mg/L for imported kitchen utensils. In particular, aluminum was found to be high in domestic kitchen utensils while iron was high in imported kitchen utensils. The average elution concentration of heavy metals was N.D.-2.670 mg/L for stainless steel, N.D.- 31.575 mg/L for aluminum, and N.D.-307.737 mg/L for iron. The amount of transition to food after cooking was investigated.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.211-216
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• 2009

In order to cope with risk issues of overseas on 4,4'-diaminodiphenylmethane (4,4'-MDA) known to used in the production of polyamide resins, we investigated on 4,4'-MDA migration from plastic cooking utensils. 93 samples of plastic cooking utensils were collected from the retail markets in 7 major cities of Korea during March to June, 2007 and 4,4'-MDA levels migrated to food simulants, water, 4% acetic acid, 20% ethanol and n-heptane, on plastic cooking utensils was quantified by liquid chromatography with tandem mass spectrometry (LC-MS/MS). 4,4'-MDA was detected in 14 samples, and the levels of 4,4'-MDA migrated to food simulants were in the range of $0.001{\sim}0.026$ ppm. Among them, the 4,4'-MDA migration amounts of 2 samples were above 0.01 ppm defined by the EU.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.120-127
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• 2011

To identify "Gongsik", defined as food-sharing by picking food from a common plate using personal utensils, we conducted 7 focus group interviews including 47 university students during a 6 month period. Focus group discussions were audio taped, transcribed, and categorized into major themes. We divided Gongsik into the following categories: practical reasons, socio-psychological reasons, boundaries, suppressive situations, emotional characteristics, attitudes towards using different utensils, and future prospects. Gongsik appeared to be useful for fostering quick food sharing, intimacy and solidarity, and a fixed behavior learned at home. If the amount of food was too small to provide individual servings, as in Jjigae, Gongsik was likely to occur spontaneously. Family, close relatives, friends, and lovers sharing common activities and/ or blood ties were composed the boundaries of Gongsik. However, Gongsik was avoided in elegant restaurants or in view of foreigners. Participants showed mixed feelings towards Gongsik. Gongsik conducted with a spoon was considered to increase the degree of suggested intimacy in a food sharing context. Half of the students believed that the practice of Gongsik would be maintained into the future. Gongsik is a culturally-specific behavior that includes both positive and negative meanings. Aside from improving understanding of the cultural aspects of food-sharing, we suggest that the negative aspects of Gongsik related to the issue of hygiene be considered in food and nutrition education.

• The Journal of Korean Society for School & Community Health Education
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• v.8 no.2
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.