• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.366-374
• /
• 2012

Recently pathogenic E. coli is one of the main foodborne pathogens resulting in many patients in Korea. To understand the characteristics of pathogenic E. coli outbreaks in Korea, the epidemiological investigation reports of pathogenic E. coli outbreak in 2009 (41 reports) and in 2010 (27 reports) were collected in the web site of the Korea Centers for Disease Control and Prevention, reviewed and analysed in this study. The main places of the pathogenic E. coli outbreaks were food catering service area (64.8%) and restaurants (25.0%). The main type of the pathogens were EPEC (44.7%) and ETEC (34.2%). EAEC and EHEC was responsible for 10.5 and 9.2%, respectively. Eight of 68 outbreak cases were caused by more than 2 types of pathogenic E. coli which implicates the complicated contamination pathways of pathogenic E. coli. The incidence rate of pathogenic E. coli was $33.6{\pm}30.5%$ and the main symptoms were diarrhea, stomach ache, nausea, vomiting, and fever etc. The two identified food sources were identified as frozen hamburger pattie and squid-vegetable mixture. To improve the food source identification by epidemiological investigation, food poisoning notification to the agency should not be delayed, whole food items attributed the outbreak should be collected and detection method of the various pathogenic E. coli in food has to be improved. In conclusion, the characteristics between the EHEC outbreaks in the western countries and the EPEC or ETEC outbreaks in Korea needs to be distinguished to prepare food safety management plan. In addition, the development of the trace back system to find the contamination pathway with the improved detection method in food and systemic and cooperative support by the related agencies are necessary.

• Journal of the Korean Professional Engineers Association
• /
• v.38 no.6
• /
• pp.10-12
• /
• 2005

Recently, the KFDA(Korea Food & Drug Administration) has announced that the Malachite Green was found from imported fishes and eels. Malachite Green is used for remedy of diseased fishes. The administration has a plan to intensify monitoring system for distribution of fishes. It is necessary to operate the improved warning system for public health.

• Journal of Microbiology and Biotechnology
• /
• v.27 no.4
• /
• pp.856-867
• /
• 2017

Supplement of dietary fibers (DF) is regarded as one of the most effective way to prevent and relieve chronic diseases caused by long-term intake of a high-fat diet in the current society. The health benefits of soluble dietary fibers (SDF) have been widely researched and applied, whereas the insoluble dietary fibers (IDF), which represent a higher proportion in plant food, were mistakenly thought to have effects only in fecal bulking. In this article, we proved the anti-obesity and glucose homeostasis improvement effects of IDF from pear pomace at first, and then the mechanisms responsible for these effects were analyzed. The preliminary study by real-time PCR and ELISA showed that this kind of IDF caused more changes in the gut microbiota compared with in satiety hormone or in hepatic metabolism. Further analysis of the gut microbiota by high-throughput amplicon sequencing showed IDF from pear pomace obviously improved the structure of the gut microbiota. Specifically, it promoted the growth of Bacteroidetes and inhibited the growth of Firmicutes. These results are coincident with previous hypothesis that the ratio of Bacteroidetes/Firmicutes is negatively related with obesity. In conclusion, our results demonstrated IDF from pear pomace could prevent high-fat diet-induced obesity in rats mainly by improving the structure of the gut microbiota.

• Journal of Food Hygiene and Safety
• /
• v.34 no.6
• /
• pp.509-518
• /
• 2019

To monitor the levels of antimicrobials, allergens, pathogens and other contaminants in foods meant for human consumption, it is imperative to have quick, accurate and low-cost tests. Advanced techniques (e.g. label-free biosensor assays) have been developed over the past 10-15 years to solve some of these problems. As biosensors, immunosensors can provide real-time measurements, a high degree of automation, and improved throughput and sensitivity. By comparison with conventional methods, immunosensors are less expensive, less sophisticated physicochemical instruments that require less time for analysis while also being more user-friendly. In this review, we discuss our current knowledge about immunosensors, their strengths and weaknesses, as well as the future of these biosensors in food safety.

• Journal of Environmental Health Sciences
• /
• v.36 no.2
• /
• pp.95-107
• /
• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Food Science of Animal Resources
• /
• v.29 no.5
• /
• pp.557-565
• /
• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• Journal of Korean Library and Information Science Society
• /
• v.39 no.4
• /
• pp.171-188
• /
• 2008

This study investigated general problems concerning the food and nutrition field in the KDC 4th edition based comparative analysis DOC, NDC, and Disciplinary Classification System of Korean Research Foundation, and suggested on some ideas for the improvements of them. Results of the study is summarized as follows. First, the knowledge classification of the food and nutrition field is divided by nutrition, food, and food service management. Second, the library classification of the food and nutrition field deals separately with nutrition and food, namely the nutrition is subdivided in medical science and food is subdivided in home economics. Third, the food and nutrition field in the KDC 4th edition had to be improved to use current terminology, to choose appropriate headings, and to subdivide the subjects more to introduce new topics.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.4
• /
• pp.307-317
• /
• 2002

The purpose of this study was to research Koreans western food experiences and the influence of sauce on food quality. Among 1,340 respondents, 660 were males and 680 femails in Daegu and Kyeongbuk area. The first part of this study was about their experiences on western foods. As the main motivation to visit western restaurants, 33.2% responded the facilities and atmosphere and 23.7% because they liked western foods. Family was the most common group of company with 33.5% of respondents when they visited the restaurants. In terms of monthly frequency, most of them (60.7%) visited 1~2 times a month. Taste of food was the main factor (34.0%) for choosing western foods. But taste of food was also the most common dissatisfaction with western foods for 36.2% of respondents. Price of foods was next (31.6%) and quality of waiter and waitress services was the third most common factor (13.6%). The second part of the study was an investigation of the influence of sauce on food quality. 35.0% of respondents tasted the sauce at the hotel restaurant. 40.5% of respondents indicated sauce influenced the image of the western foods and 40.9% indicated the level of the influence as substantial. In total, 81.4% of respondents answered that the quality of the quality of the sauce influenced the image of the western foods. In general, the influence of sauce on western food quality was perceived as a significant contributing factor with an average 4.00 on 5-point scale in 15 questionaires. Notably, the questionnaire, "The taste of the western food is improved mostly with sauce." ranked the highest with 4.45 on the 5-point scale.int scale.

• Food Science and Biotechnology
• /
• v.15 no.6
• /
• pp.851-855
• /
• 2006

Acarviosine-glucose (AcvGlc) is an ${\alpha}$-glucosidase inhibitor and has similar inhibitory activity to acarbose in vitro. We synthesized AcvGlc by treating acarbose with Bacillus stearothermophilus maltogenic amylase and fed C57BL/6J and db/db mice with diets containing purified AcvGlc and acarbose for 1 week. AcvGlc (50 and 100 mg/100 g diet) significantly reduced plasma glucose and triglyceride levels in db/db mice by 42 and 51 %, respectively (p<0.0001). The hypoglycemic and hypotriglyceridemic effects of AcvGlc were slightly, but significantly, greater than those seen with acarbose treatment (p<0.0001) in C57BL/6J mice. In an oral glucose tolerance test, glucose tolerance was significantly improved at all time points (p<0.01). The expression of two novel glucose transporters (GLUTs), GLUT10 and GLUT12, were examined by Western blot analysis. GLUT10 was markedly increased in the db/db livers. After AcvGlc treatment, the expression of hepatic GLUT10 was decreased whereas intestinal GLUT12 was significantly increased in both strains of mice. Our results show that AcvGlc improves plasma lipid and glucose metabolism slightly more than acarbose. Regulation of hepatic GLUT10 and intestinal GLUT12 may be important in controlling blood glucose levels.

• Korean journal of food and cookery science
• /
• v.29 no.6
• /
• pp.825-831
• /
• 2013

The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.