• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.

• Journal of Nutrition and Health
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• v.57 no.3
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• pp.336-348
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• 2024

Purpose: The use of food delivery services is increasing continuously in Korea, which may lead to nutritional problems and obesity. Despite this, the research on the association between delivered food consumption and obesity has been insufficient. This study examined the relationship between delivered food consumption and dietary behaviors and obesity among young adults in Jeju. Methods: An online survey was conducted from March 15 to April 5, 2023; 312 participants aged 19-39 years were included in the final analysis. The frequency, types, and time of delivered food consumption were measured using a questionnaire. The dietary behaviors included the following: eating out, breakfast consumption, recognition of nutrition labels, and eating salty foods, vegetables, and fruit. Obesity was defined using the body mass index based on self-reported body weight and height. Results: Approximately 59.3% of the participants ordered delivery foods more than one time/week. The frequency of delivered food consumption was higher in people who consumed breakfast < 5 times/week than those who consumed ≥ 5 times/week (p = 0.0088). People who usually eat salty foods tended to consume delivered food more frequently than those who did not (p = 0.0377). On the other hand, people who consumed fruits ≥ 1 time/day had a higher frequency of delivered food consumption than those who consumed fruits < 1 time/day (p = 0.0110). After adjusting for the confounding variables, the group who consumed delivered foods more than three times/week had an increased odds ratio (OR) of obesity compared to those who consumed less one time/week (OR, 2.38; 95% confidence intervals, 1.12-5.06). Conclusion: Young adults in Jeju who frequently consume delivered foods tended to have poor dietary habits including skipping breakfast and eating salty, and they had an increased odds of obesity. The overall dietary patterns can be improved by providing nutrition education and developing policies to promote or support healthy food choices when ordering delivered foods or eating out.

• Biomolecules & Therapeutics
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• v.23 no.1
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• pp.90-97
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• 2015

Water chestnut (Trapa japonica Flerov.) is an annual aquatic plant. In the present study, we showed that the treatment of water chestnut extracted with boiling water resulted in a significant increase 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and decrease the intracellular $H_2O_2$-induced accumulation of reactive oxygen species. In addition, water chestnut extract (WCE) inhibited lipopolysaccharide (LPS)-induced nitric oxide production and suppressed mRNA and protein expression of the inducible nitric oxide synthase gene. The cytokine array results showed that WCE inhibited inflammatory cytokine secretion. Also, WCE reduced tumor necrosis factor-${\alpha}$- and interleukin-6-induced nuclear factor-${\kappa}B$ activity. Furthermore, during sodium lauryl sulfate (SLS)-induced irritation of human skin, WCE reduced SLS-induced skin erythema and improved barrier regeneration. These results indicate that WCE may be a promising topical anti-inflammatory agent.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.321-334
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• 2000

This study was performed by questionnaire to investigation the nutrition knowledge, the recognition, the preference and the actual state of use of sea mustard. The subjects of this study were consisted of 901 people (426 males and 475 females) in the Daegu and Kyungpook area. The results were summarized as follows: The nutrition knowledge score of sea mustard was 11.1 for male and 12.8 for female, respectively. The recognition non sea mustard dishes showed a high mean value of 4.11 to "healthy food". 54% of the respondent liked sea mustard and favorite dish was in the order of soup, fresh, cold soup, Wrapped, salted, fried sea mustard. Soup of sea mustard was the best favorite dish, followed by fresh sea mustard, cold soup, wrapped, salted, fried sea mustard, in descending order. Soaking time of sea mustard was 11~20 minutes and its percentage is 31.1%, 39.6% of responders suggested ′good quality′ as facts that has been improved in the commercial sea mustard.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.4
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• pp.282-287
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• 2006

A Caulobacter crescentus epoxide hydrolase(CCEH) from a recombinant Escherichia coli was purified to homogeneity using a three-step procedure. The CCEH protein was purified 7.3-fold with a 22.9% yield in overalll activity. The optimal reaction temperature and pH were determined to be $37^{\circ}C$ and pH 8.0, respectively. The addition of 10%(v/v) dimethylsulfoxide as a cosolvent improved the enantioselectivity of CCEH for a batch kinetic resolution of racemic indene oxide.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.132-137
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• 1995

The lambda integrase (lnt) is believed to bind to several arm and core sites of attP DNA in order to facilitate intasome formation. We have done systematic mutagenic analysis on all 5 arm sites and found that P1 is absolutely required for integration while P2 is not. We also found that all 3 P' arm sites(P'1, P'2, and P'3) are required for efficient integrative recombination. P'1, which is an important binding site for excision, also seems to be crucial for integration when preincubation of attP DNA with Int and IHF is performed before recombination. Preincubation assay revealed that preincubation with Int and IHF improved the efficiency of recombination of wild type attP DNA and demolished recombinations of P'1 mutant attP DNAs.

• Journal of Chest Surgery
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• v.21 no.5
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• pp.935-940
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• 1988

Perforated esophagus is a surgical emergency; it is the most serious and frequently the most rapidly lethal perforation of the gastrointestinal tract. Contamination of the mediastinum and often a pleural cavity with corrosive fluids, food material and bacteria leads to cardiorespiratory embarrassment, shock, major fluid losses and fulminating infection. Despite the improved diagnostic and treatment modalities, a perforation or leak from the esophagus remains a major source of morbidity and mortality. When esophageal perforation occurs, a successful outcome can be expected only when it is diagnosed soon after the event and repaired early. Esophageal perforations have a poor prognosis after delayed surgical treatment. With the use of the Thai onlay gastric patch method, a case of postemetic spontaneous perforation of the esophagus was successfully managed 6days after the event.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.22 no.12
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• pp.891-896
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• 2010

The objective of the present study is to reveal the effects of a phase-change material on the performance of a Kimchi refrigerator. Two-percent salt water, of which melting temperature was $-1.1^{\circ}C$, was used for the phase-change material. The salt water was packed in silicon cases and inserted between Kimchi container and the copper pipe of the evaporator. The maximum and minimum temperatures of the inner wall of the Kimchi container without salt-water pack were $-0.2^{\circ}C$ and $-8.9^{\circ}C$, which were remarkably improved by using the salt-water packs, resulting $-0.5^{\circ}C$ and$ -1.9^{\circ}C$. This shows a useful application of using phase-change materials for accurate temperature controls.

• Proceedings of the Microbiological Society of Korea Conference
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• 2004.05a
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• pp.132-136
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• 2004

Understanding the molecular pathogenesis of the multifaceted host-pathogen interaction is critical in the development of improved treatment and prevention, as well as elucidating how certain bacteria can circumvent host defenses, multiply in the host, and cause such extensive damage. Disease caused by infection with V. vulnificus is remarkable for the invasive nature of the infection, ensuing severe tissue damage, and rapidly fulminating course. The characterization of somatic as well as secreted products of V. vulnificus has yielded a large list of putative virulence attributes, whose known functions are easily imagined to explain the pathology of disease. These putative virulence factors include a carbohydrate capsule, lipopolysaccharide, a cytolysin/hemolysin, elastolytic metalloprotease, iron sequestering systems, lipase, and pili. However, only few among the putative virulence factors has been confirmed to be essential for virulence by the use of molecular Koch's postulates. This presentation describes molecular biological characterization of the virulence factors contributing to survival as well as to toxigenesis of V. vulnificus.