• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.484-491
• /
• 2005

Quantitative microbial risk assessment (QMRA) analyzes potential hazard of microorganisms on public health and offers structured approach to assess risks associated with microorganisms in foods. This paper addresses specific risk management questions associated with Staphylococcus aureus in kimbab and improvement and dissemination of QMRA methodology, QMRA model was developed by constructing four nodes from retail to table pathway. Predictive microbial growth model and survey data were combined with probabilistic modeling to simulate levels of S. aureus in kimbab at time of consumption, Due to lack of dose-response models, final level of S. aureus in kimbeb was used as proxy for potential hazard level, based on which possibility of contamination over this level and consumption level of S. aureus through kimbab were estimated as 30.7% and 3.67 log cfu/g, respectively. Regression sensitivity results showed time-temperature during storage at selling was the most significant factor. These results suggested temperature control under $10^{\circ}C$ was critical control point for kimbab production to prevent growth of S. aureus and showed QMRA was useful for evaluation of factors influencing potential risk and could be applied directly to risk management.

• The Journal of Industrial Distribution & Business
• /
• v.10 no.9
• /
• pp.37-43
• /
• 2019

Purpose - The self quality inspection which is mandatory in Republic of Korea can play an important role in promoting food safety, but the cost for self quality inspection is also a big burden especially for small businesses. In addition, excessive or duplicated inspection costs resulting from the standard gaps of various ministries and agencies ultimately effect negative social utility. Thus, this paper aims to suggest ways to improve the analysis of self quality inspection for the Ready-to-Eat Foods in terms of dried laver, in order to reduce costs caused by overinclusion. Research design, data, and methodology - The focus of interest is seaweed in Kimbab, which is to be exempted from the Vibrio parahaemolyticus test on the three grounds. First, existing literature provides little support for the necessity of performing a microbiological test. Second, laver products do not require the V.parahaemolyticus test by international standards such as the CODEX. Third, no case was found for seaweed products on the list of information on failed food items over the 2015~16 period. Results - Other types of seaweed such as exportable and seasoning seaweed are not subject to the test. Hence, exclusion of the V.pahaemolyticus test on seaweed is a valid point, bringing about large expected cost savings to many small businesses. Conclusions - Based on a complete survey of 75 food-testing agencies from March 20th to 30th, 2018, this paper finds that the proposed revision of the Kimbab test is likely to save an average of 130,000 won per business per year. Especially, in the case of the testing fee of Salmonella spp.(n,c,m,M), the cost difference by agencies was found to be up to five times. The regional gap in testing fees can be considered an unfair barrier. Accordingly, it is necessary to examine whether the testing fee is set at an appropriate level through the cost-extraction program proposed by the Ministry Food and Drug Safety. Hence, the survey results also point out that harmonization of testing fees charged by different food-testing agencies is appropriate with respect to transparency and efficiency.

• Journal of Food Hygiene and Safety
• /
• v.29 no.1
• /
• pp.16-20
• /
• 2014

The prevalence of Bacillus cereus was determined in salad and Kimbab obtained from commercial retailers. Among the 100 salad samples analyzed, 54 samples were negative for B. cereus, whereas the bacterial count was < 10 colony forming units (CFU)/g in 8 samples, < 100 CFU/g in 25 samples, < 1,000 CFU/g in 11 samples, and > 1,000 CFU/g in 2 samples. The mean (standard deviation) was 1.18 log CFU/g (${\pm}0.71$ log CFU/g). In Kimbab, B. cereus was isolated from 20 samples; the mean bacterial count was 1.01 log CFU/g (${\pm}0.71$ log CFU/g). On the basis of the monitoring data, a statistical sampling plan was determined with the NEW sampleplan program (ICMSF), which was used as an analytical tool. To identify the most suitable sampling plan, the microbial limits (m, M) and the maximum allowable number of sample units yielding unsatisfactory test results (c) were varied, but the number of samples units, n = 5, was fixed. Sampling plans showing an acceptable probability (Pa) over 0.95 were considered suitable. Two plans (A and B) were finally suggested. Parameters for plan A are n = 5, c = 0, m = 1,000, and M = 10,000 and for plan B are n = 5, c = 2, m = 100, and M = 1,000. Interestingly, the latter plan was identical to the microbial sampling plan used in New Zealand. Thus, it was concluded that the suggested plan can be used as a sampling plan that is in line with international standards.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.3
• /
• pp.342-352
• /
• 2007

We investigated the intake trends of street foods for middle school, high school and colleges students through the survey study. In addition, the factors affecting the students' consumption of street foods and their perception toward hygiene status of street vendor were studied. The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul were counted using 3M petrifilms. More than ninety seven % of the respondents had experienced street foods. All the respondents ate street foods 1 to 5 times a month. Forty percent of the respondent stated that 'good taste' and 'time-saving convenience' were their reason for eating the street foods. Their favorite foods were ddokbokgi and various fried foods. All the students responded that frying oil, drinking water, and soy sauce as well as the street vendors' attire and their cooking tools in street vendor were unsanitary. Forty percent of the respondents ranked frying oil as the most unsanitary substance. Eighty percent of the respondents responded that an enforcement of hygiene should be imposed on the street foods vendor. There were significant differences (p<0.001) among the student's age in the opinion related to the reasons of eating street foods, hygiene enforcement, existence of street foods and interest of hygiene status of street foods. High correlation (p<0.05) between the frequency of street foods and snack intakes was shown, regardless of student's age. The result shows that those who eat snacks more than once a day tend to eat street foods more frequently. Aerobic plate counts in Kimbab in 5 different vendors exceeded 10$^5$/g and contamination levels of enterobacteriaceae or coliform in Kimbab exceeded more than 10$^3$/g, which did not satisfy the microbiological standards. In conclusion, although the respondents thought that the sanitation of street foods was poor, most of them want the street food vendor to be maintained with better hygiene condition. This indicated that the regulation for safe street foods should be enforced and educational information about the preparation and serving for safe street foods should be provided to street food vendor.

• Journal of Food Hygiene and Safety
• /
• v.23 no.4
• /
• pp.285-290
• /
• 2008

This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich, sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Collection of 440 samples of ready- to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of micro organism with value of20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respectively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.

• Korean Journal of Food Science and Technology
• /
• v.31 no.4
• /
• pp.1115-1119
• /
• 1999

Chitosan was used to treat lavers during the production of dried lavers. In the procedure of washing the harvested lavers, the lavers were treated with various solutions of 0.1 and 0.01% of 30 cp chitosan and of 0.005 and 0.04% of 90 cp chitosan. Then treated lavers were processed as usual for the production of dried lavers. Significant differences between chitosan-treated and non-treated lavers were observed in flavor, in total microbial counts, and in the number of coliform microorganisms. Off-flavor of dried lavers was reduced significantly by treating with chitosan. Total microbial count was $3.7{\times}10^{4}$ cells/g in the non-treated dried lavers, but they were $5.7{\times}10^{3}$ cells/g and $2.1{\times}10^{3}$ cells/g, respectively, in the dried lavers treated with 0.01% and 0.1% of 30 cp chitosan. The number of coliform microorganisms was 240 cells/g in non-treated dried lavers. However, coliform microorganisms were not detected in the dried lavers treated with 0.1% of 30 cp chitosan. When the dried lavers were used to make Kimbab (rice rolled with laver), the number of total microorganisms increased very slowly during storage time at $20^{\circ}C$ in the Kimbab rolled with chitosan-treated dried lavers compared to that in the Kimbab rolled with non-treated dried lavers.

• Culinary science and hospitality research
• /
• v.23 no.2
• /
• pp.11-22
• /
• 2017

This study is focused on five franchise snack bars to create an effective marketing strategy by analyzing the competitive relationships among them and by grasping selection properties that satisfy customers. Discriminant Analysis was utilized to suggest methodological frameworks, and the results show three factors (food quality, employees' service, and physical environment) were extracted that contains twenty five questions. A one-way analysis of variance (ANOVA) was carried out in order to verify if there were statistically meaningful differences in the Franchise snack bars, and post hoc comparisons were conducted using the Duncan method. In addition, Multidimensional Scaling (MDS) was used to measure brand similarity, selection attributes, and brand preferences. The results of the analysis show that Addal had the highest scores on average in all three factors (food quality, employees' service, and physical environment), Bong-Gus Babberger had two higher scored factors (employees' service and physical environment) than the average, and Gobongmin kimbab had also two higher scored factors (food quality and physical environment) than the average. Kimbab chunguk appeared to have lower scores than the average in all three factors (food quality, employees's service, and physical environment). The findings of this study provide a useful positioning map of competitiveness among five brands and offer practical marketing proposals.

• Korean Journal of Community Nutrition
• /
• v.8 no.2
• /
• pp.181-191
• /
• 2003

The purpose of this study was to investigate the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of 618 university students located in the Gwangju area, from November twentieth to November thirtieth, 2002. The subjects included 301 males (48.7%) and 317 females (51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index (BMI) was 3.7, 88.0 and 8.3 far the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time (65.1%) of the cases. Self-reported eating habit problems were eating irregular meal (52.4%), overeating (21%), prejudiced meal (12.4%) and skipping meal (7.4%). The type of favorite snack was biscuit (31.9%) and cup Ramyon (31.9%). The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 28% respectively. Males ate fiequently cup Ramyon (2.08 $\pm$ 2.95), fries (pork cutlet, fried potato) (1.91 $\pm$ 2.58), Ramyon (1.81 $\pm$ 3.00) and kimbab (1.70 $\pm$ 3.17) more frequently, while females ate kimbab (2.25 $\pm$ 3.26), cup Ramyon (1.89 $\pm$ 2.09), fries (pork cutlet, fried potato) (1.77 $\pm$ 2.67), Ramyon (1.46 $\pm$ 1.1.95) and fish paste (1.45 $\pm$ 2.22) more frequently. The nutritional knowledge score was higher in females than in males. The mean consumption patterns of convenience foods of students living in home were lower than that of students living in dormitory and boarding w/cooking. When the amount of pocket money available and the body mass index increased and the nutritional knowledge level was low, the mean consumption of convenience foods increased. The mean consumption of convenience foods correlated negatively with nutritional knowledge (p < 0.01). Therefore, nutritional education for university students is needed so as to improve their health and nutritional education program should be developed to meet the various needs of these students. (Korean J Community Nutrition 8(2) : 181~191, 2003)

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.134-149
• /
• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.4
• /
• pp.482-495
• /
• 2006

The purpose of this study was to investigate the eating behavior and food preference of preschool children in day care facilities. Subjects of this study were 192 young children who lived in Sungnam city, Gyeonggi-Do. The results are summarized as follows: The parents reported that 34% of the children ate 'unbalanced diet'. And 16% of the children ate small portions of food. The parents picked up several reasons for their children's 'unbalanced diet' such as 'dislike of the tastes(29.2%), 'texture in the mouth(28.6%)', 'smell of food(18.2%)' Fifty-six percent of parents took 'to change the cooking methods' as the best way to make their children have good eating habits in their home. The highest score of preference among the children was noodles with bean sauce and kimbab for staple food, stews seaweed soup for soups and stews, bulgogi and fried chicken for side dish. The young children's preference score fur side dish made with meats were higher than made with vegetables. This study made a suggestion to parents of children ages 4 to 6 and to teachers in preschool that they prepare for foods made with vegetables.