• Clinical and Experimental Pediatrics
• /
• v.52 no.10
• /
• pp.1090-1102
• /
• 2009

Purpose:To evaluate current feeding practices and maternal nutritional knowledge on complementary feeding. Methods:Mothers of babies aged 9-15 months who visited pediatric clinics of 14 general hospitals between September and December 2008 were asked to fill questionnaires. Data from 1,078 questionnaires were analyzed. Results:Complementary food was introduced at 4-7 months in 89% of babies. Home-made rice gruel was the first complementary food in 93% cases. Spoons were used for initial feeding in 97% cases. At 6-7 months, <50% of babies were fed meat (beef, 43%). Less than 12-month-old babies were fed salty foods such as salted laver (35%) or bean-paste soup (51%) and cow's milk (11%). The following were the maternal sources of information on complementary feeding: books/magazines (58%), friends (30%), internet web sites (29%), relatives (14%), and hospitals (4%). Compared to the 1993 survey, the incidence of complementary food introduction before 4 months (0.4% vs. 21%) and initial use of commercial food (7% vs. 39%) had decreased. Moreover, spoons were increasingly used for initial feeding (97% vs. 57%). The average maternal nutritional knowledge score was 7.5/10. Less percentage of mothers agreed with the following suggestions: bottle formula weaning before 15-18 months (68%), no commercial baby drinks as complementary food (67%), considering formula (or cow's milk) better than soy milk (65%), and feeding minced meat from 6-7 months (57%). Conclusion:Complementary feeding practices have considerably improved since the last decade. Pediatricians should advise timely introduction of appropriate complementary foods and monitor diverse information sources on complementary feeding.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.774-784
• /
• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Journal of Bio-Environment Control
• /
• v.28 no.4
• /
• pp.335-341
• /
• 2019

In order to provide basic data for uniformization of temperature distribution in heating greenhouses, heating experiments were performed in two greenhouses with a hot water heating system. By analyzing heat transfer characteristics and improving pipes layout, measures to reduce the variation of pipe surface temperature and to improve the uniformity were derived. As a result of analyzing the temperature distributions of two different greenhouses and examining the maximum deviation and uniformity, it was found that the temperature deviation of greenhouses with a large amount of hot water flow and a short heating pipe was small and the uniformity was high. And it was confirmed that the temperature deviation was reduced and the uniformity was improved when the circulating fan was operated. The correlation between the surface temperature of the heating pipe and the indoor air temperature was a positive correlation and statistically significant(p<0.01) in both greenhouses. It was confirmed that the indoor temperature distribution in a hot water heating greenhouse was influenced by the surface temperature distribution of heating pipe, and the uniformity of indoor temperature distribution could be improved by arranging the heating pipe to minimize the temperature deviation. Analysis of the heat transfer characteristics of heating pipe showed that the temperature deviation increased as the pipe length became longer and the temperature deviation became smaller as the flow rate in pipe increased. Therefore, it was considered that the temperature distribution and the uniformity of environment in a greenhouse could be improved by arranging the heating pipe to shorten the length and controlling the flow velocity in pipe. In order to control the temperature deviation of one branch pipe within $3^{\circ}C$ in the tube rail type hot water heating system most used in domestic greenhouses, when the flow velocity in the pipe is 0.2, 0.4, 0.6, 0.8, $1.0m{\cdot}s^{-1}$, the length of a heating pipe should be limited to 40, 80, 120, 160, 200m, respectively.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.16 no.2
• /
• pp.57-65
• /
• 2008

Wastewater containing strong organic matter is very difficult to treat by utilizing general sewage treatment plant. but the wastewater is adequate to generate biomass energy (bio-gas; methane gas) by utilizing anaerobic digestion. EcoDays Plug Flow Reactor (E-PFR), which was already proved as an excellent aerobic wastewater treatment reactor, was adapted for anaerobic food wastewater digestion. This research was performed to improve the efficiency of bio-gas production and to optimize anaerobic wastewater treatment system. Food wastewater from N food waste treatment plant was applied for the pilot scale experiments. The results indicated that the efficiency of anaerobic wastewater treatment and the volume of bio-gas were increased by applying E-PFR to anaerobic digestion. The structural characteristics of E-PFR can cause the high efficiency of anaerobic treatment processes. The unique structure of E-PFR is a diaphragm dividing vertical hydraulic multi-stages and the inversely protruded fluid transfer tubes on each diaphragm. The unique structure of E-PFR can make gas hold-up space at the top part of each stage in the reactor. Also, E-PFR can contain relatively high MLSS concentration in lower stage by vertical up-flow of wastewater. This hydraulic flow can cause high buffering capacity against shock load from the wastewater in the reactor, resulting in stable pH (7.0~8.0), relatively higher wastewater treatment efficiency, and larger volume of bio-gas generation. In addition, relatively longer solid retention time (SRT) in the reactor can increase organic matter degradation and bio-gas production efficiency. These characteristics in the reactor can be regarded as "ideal" anaerobic wastewater treatment conditions. Anaerobic wastewater treatment plant design factor can be assessed for having 70 % of methane gas content, and better bio-gas yielding and stable treatment efficiency based on the results of this research. For example, inner circulation with generated bio-gas in the reactor and better mixing conditions by improving fluid transfer tube structure can be used for achieving better bio-gas yielding efficiency. This research results can be used for acquiring better improved regenerated energy system.

• Korean Journal of Food Science and Technology
• /
• v.48 no.2
• /
• pp.147-152
• /
• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.4
• /
• pp.521-529
• /
• 2010

Two experiments were conducted to evaluate multi-microbe submerged liquid (SLF) and solid substrate (SSF) fermented probiotic products in broilers. The SLF and SSF probiotics were comprised of Lactobacillus acidophilus ($1.1{\times}10^9$ and $4{\times}10^8$ cfu/g), Bacillus subtilis ($1.1{\times}10^9$ and $4{\times}10^9$ cfu/g), Saccharomyces cerevisiae ($1.5{\times}10^7$ and $1.0{\times}10^4$ cfu/g) and Aspergillus oryzae ($2.6{\times}10^7$ and $4.3{\times}10^7$ cfu/g), respectively. In Exp. 1, 640 day-old Ross chicks were allotted to 4 treatments, each comprising 4 replicates (40 chicks/replicate). The basal diet was prepared without any antimicrobials (negative control, NC), and 20 mg/kg avilamycin (positive control, PC), 0.3% SLF and 0.3% SSF probiotics were added to the basal diets as treatments. Birds fed PC and SSF diets showed improved (p<0.001) overall weight gain and F/G than birds fed NC and SLF diets; whereas, birds fed SLF diet had better weight gain and F/G than birds fed NC diet. Retention of CP was higher (p<0.05) in birds fed the SSF diet than birds fed PC, SLF and NC diets. Birds fed the SLF diet tended to have higher (p<0.10) cecal total anaerobic bacteria than birds fed PC and NC diets; whereas, lesser cecal coliforms were noticed in birds fed PC, SLF and SSF diets than birds fed the NC diet. In Exp. 2, 640 day-old Ross chicks were randomly allotted to 4 treatments in a $2{\times}2$ factorial arrangement. Each treatment had 4 replicates (40 chicks/replicate). Two different multi-microbe probiotic products (0.3% SLF or SSF) each with two different antibiotics (10 mg/kg colistin, or 20 mg/kg avilamycin) were used as dietary treatments. Birds fed the SSF diet had greater weight gain (p<0.001), better F/G (p<0.05), greater retention of energy (p<0.001) and protein (p<0.05), and lesser cecal Clostridium (d 35) than birds fed SLF diet. Birds fed the colistin-supplemented diet had less (p<0.01) cecal coliforms when compared with birds fed the avilamycin diet. Additionally, birds fed the avilamycin diet had greater energy retention (p<0.05) than birds fed the colistin diet. Thus, the results of this study suggest the multi-microbe probiotic product prepared by a solid substrate fermentation method to be superior to the probiotic product prepared by submerged liquid fermentation; moreover, feeding of probiotics with different antibiotics did not elicit any interaction effect between probiotic and antibiotic.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1399-1408
• /
• 2007

This study was conducted to compare health and nutritional status of 45 home-living elderly people receiving free Meals on Wheels (MOW) (13 men, 32 women) and 81 low income class elderly people receiving free congregate meals (CM) (10 men, 71 women) served in Seoul. Data were obtained from questionnaires, anthropometry and interviews for the 24-hour dietary recall methods. There were no significant differences between the two groups in age and body mass index. Education level, type of housing, family type and income of the two groups also were not significantly different. In MOW, frequencies of exercise were lower while the prevalence of stroke, respiratory disease and loneliness were higher, compared with the CM. The scores of ADL, IADL and food habit of MOW were lower than those of CM. The average daily nutritional intake of both MOW and CM were as a whole under the DRI for Koreans. Energy and macro-nutrient intakes of MOW were tended to be lower than CM (except protein intakes for female). Ca, K, vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin C and folate intakes of MOW were less than 50% of DRI. Percentages of subjects consuming energy less than 75% of EER and 4 nutrients intakes less than EAR were higher in MOW (42.2%) than in CM (1.2%). Our results indicated that dietary nutritional status of MOW was very poor, especially in the case of female elderly groups. For the welfare of the home-living elderly people receiving free MOW, meal service programs should be improved in quality of diet by national supports.

• Journal of Life Science
• /
• v.22 no.6
• /
• pp.703-712
• /
• 2012

Adeno-associated virus (AAV) has been considered to be a very safe and efficient gene delivery system. However, the major obstacles to therapeutic usage of AAV have been to achieve highly efficient and reproducible production processes, and also to develop a reliable quantifying method of various serotypes with a simple protocol. We compared the efficiency of the conventional production protocol of AAV2 and adenovirus (Ad) co-infection to that of a new method containing AAV2 infection followed by pHelper transfection. We tested HEK293 and 293T, and further examined the time-dependent changes of AAV2 production. The new method of AAV2 and pHelper DNA gave about ten times higher production efficiency than that of the conventional protocol. The highest production efficiency in 293T was achieved as $1.61{\times}10^5$ virus genomes (v.g.)/cell by the new method of 10 MOI of AAV2 infection and 5 days post-infection. This protocol of the highest efficiency was then applied to produce various AAV serotypes and showed the efficiencies higher than $10^5$ v.g./cell. Next, we designed the universal PCR primers of highly conserved regions for various AAV serotypes to develop a simple and reliable titration method. The universal primers could amplify all the tested AAV serotypes with similar sensitivities by ten molecular copies. Therefore, this pair of universal primers can be further utilized to detect AAV contaminants in therapeutic adenoviral vectors.

• Journal of Food Hygiene and Safety
• /
• v.31 no.5
• /
• pp.375-379
• /
• 2016

Atmospheric pressure plasma (APP) was applied to examine microbial safety and qualities of commercial Sunsik. APP was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air) and dielectric barrier discharge plasma treatment was applied for periods of 0, 5, 10, and 20 minutes. The total aerobic bacterial count in the control was 4.44 log CFU/g. Under plasma treatment for 20 minutes, Sunsik samples inoculated with Bacillus cereus, B. subtilis, and Escherichia coli O157:H7 resulted in a reduction of bacterial counts by approximately 2.20, 2.22, and 2.52 log CFU/g, respectively. The pH of the sample was found to decrease after APP treatment. Although hunter color $L^*$ of Sunsik increased, $a^*$ and $b^*$ value decreased as a result of APP. Increasing the APP time also enhanced the peroxide value. Further, sensory evaluation revealed that APP decreased color, flavor, taste and overall acceptability. The results of this study indicated that APP treatment improved the microbial quality of Sunsik, although further studies should be conducted to reduce the deterioration of sensory quality induced by APP.

• Journal of Food Hygiene and Safety
• /
• v.33 no.1
• /
• pp.1-11
• /
• 2018

It is ten years since the Good Agricultural Practices (GAP) certification system was implemented in Korea, and the government aims to acquire GAP certification up to 25% of the total agricultural areas by 2022. As of the end of 2017, 6.3% of the total cultivated area and 8.1% of the total farm households were certified, which is slower than expected. The purpose of this study was to investigate the causes of the GAP accreditation through the surveys and on site inspections of the GAP certified farmers and to propose the development plans according to the problems analysis of the current system in order to expand the GAP certification. Certified farmers recognized the need for agricultural safety and hygiene, but there were a lot of nonconformities regarding practical practices. This is due to the ambiguity of the certification standards and the wrong ways in the training method for the producers. GAP certification is slow to expand to farmers and low consumer awareness is considered a structural problem of GAP certification system, and improvement measures are needed accordingly. It is necessary to convert the state-led GAP certification system into a state-led private certification system. It is necessary for the government to focus on policy, research and follow-up management. In addition, it is necessary to establish a separate organization in the form of a contribution organization for the certification, education, and public relations. In addition, long-term plan must be established and systematically carried out. It is necessary to integrate too many certification agencies compared to the farming scale of Korea, and it is necessary to realize the application fee for realizing the financial independence of the certification body and correct certification work. In addition, inspector qualification standards should be strengthened and training system should be improved to nurture high quality inspectors. Simplified certification standards based on statutes need to be subdivided into practical action plans. In order to improve the GAP certification system, it is necessary to have a discussion through a committee composed of specialists from industry and academia, and it will be possible to contribute to the safety of the food of the people through the production of safe by drawing concrete development plans.