• Journal of the Korean Society of Safety
• /
• v.35 no.2
• /
• pp.1-7
• /
• 2020

In this paper, we describe fire risk of Kimchi refrigerator. The Kimchi refrigerator has been widely spread and used starting from the first half of 2000 and recently fire accidents caused by the Kimchi refrigerator emerged as social concern. In particular, in products of a specific manufacturer, it is not an environmental factor, but a characteristic that the fire is caused due to a defect of the product itself is shown. These features are judged to be formed by unique defects regardless of external factor by forming electrically arc mark in the relay element. In this paper, we analyzed the cause of the fire occurring in the Kimchi refrigerator and finally confirmed the characteristic that the fire occurred mainly in the relay element due to insufficient capacity of the relay element. Therefore, when a fire occurs in a product of the same maker as the Kimchi refrigerator mentioned in this paper, it is always judged that the inspection of the relay element should be carried out.

• Journal of Microbiology and Biotechnology
• /
• v.25 no.12
• /
• pp.2049-2057
• /
• 2015

Various salt concentrations (1.0%, 1.3%, 1.6%, 1.9%, and 2.1% labeled as sample A, B, C, D, and E, respectively) were investigated for microbial diversity, identification of Lactic Acid Bacteria (LAB) in salted kimchi cabbage, prepared under laboratory conditions. These samples were stored at 4°C for 5 weeks in proper aluminum-metalized pouch packaging with calcium hydroxide gas absorber. A culture-independent method known as polymerase chain reaction - denaturing gradient gel electrophoresis was carried out to identify LAB distributions among various salt concentration samples that had identified 2 Weissella (W. confusa and W. soli), 1 Lactobacillus (Lb. sakei), and 3 Leuconostoc (Lc. mesenteroides, Lc. lactis, and Lc. gelidum) in the overall kimchi samples. The pH, titratable acidity, viable cell counts, and coliform counts were not affected by salt variations. In order to assess sensory acceptance, the conducted sensory evaluation using a 9-point hedonic scale had revealed that samples with 1.3% salt concentration (lower than the manufacturer's regular salt concentration) was more preferred, indicating that the use of 1.3% salt concentration was acceptable in normal kimchi fermentation for its quality and safety. Despite similarities in pH, titratable acidity, viable cell counts, coliform counts, and LAB distributions among the various salt concentrations of kimchi samples, the sample with 1.3% salt concentration was shown to be the most preferred, indicating that this salt concentration was suitable in kimchi production in order to reduce salt intake through kimchi consumptions.

• Journal of the Economic Geographical Society of Korea
• /
• v.27 no.1
• /
• pp.1-17
• /
• 2024

The purpose of this study is to identify the role of each party in relation to the contract farming of cabbage which is taking place under the contract between the local trader of agricultural produce that supplies raw cabbage to company "D," a manufacturer of kimchi, and the cabbage farm where the cabbage is grown, and to describe the changes brought by the contract farming to the agriculture of the contract area. As a result of the study, it was discovered that, while the farming of cabbage in the contract area used to be led by farmers, it is now increasingly being controlled by the local traders of agricultural produce. First, as the key player in the decision-making related to the cabbage farming in the main cabbage producing areas, local traders of agricultural produce are replacing the role of farmers by supervising the entire production process and controlling the overall cabbage farming in the contract area. Second, in the main cabbage producing areas, local traders of agricultural produce are becoming a key farming entity by carrying out functions that are comparable to those of farmers and playing a major role in the second half of the agricultural work at the farms in the contract area. This can be considered as the result of the balance between the demands of the local traders of agricultural produce who need to secure contract volume and manage the quality of their produce and the demands of the farmers in key cabbage producing areas who are facing difficulties due to the increase in the number of elderly farmers and a shortage of manpower.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.137-145
• /
• 1996

Chemical changes, lactic acid bacteria and yeast counts in kimchi prepared by a commercial manufacturer in large scale were monitored at different fermentation temperature. The optimum pH of kimchi, around pH 4.2, reached within 2 days at $25^{\circ}C$, 3 days at $15^{\circ}C$ and 23 days at $5^{\circ}C$ fermentation, respectively. The optimum acidity calculated as lactic acid was not exactly coincident with pH. The total viable count reached at maximum within 2 days at $25^{\circ}C$, 6 days at $15^{\circ}C$ and 12 days at $5^{\circ}C$ fermentation, respectively. The identified strains of Lactobacilli during kimchi fermentation were L. brevis, L. plantarum and L. acidophilus with 3 unidentified strains. L. brevis, L. plantarum appeared from the first stage of fermentation to the terminal at $15^{\circ}C$ and $25^{\circ}C$ with keeping a constant level of viable number. In case of Leuconostoc species, L. mesenteroides subsp. mesenteroides was identified. This strain increased in viable number at the beginning of fermentation and dropped sharply at all fermentation temperatures. Pediococcus species including P. pentosaceus and one unidentified strain increased at the first stage of fermentation and decreased after on. Streptococcus faecium subsp. casseliflavus which appeared at the middle stage and Aerococcus viridans which was sole strain were also confirmed during kimchi fermentation. Cryptococcus laurenti was identified at all fermentation temperature and disappeared at the first stage of fermentation. It was reappeared 10 days only after fermentation at $25^{\circ}C$.

• Journal of the Korean Home Economics Association
• /
• v.47 no.6
• /
• pp.11-20
• /
• 2009

The purpose of this study was to investigate the perception and utilization of salted seafood in Korean women. We also asked them about their opinions on how to increase the production range of popular salted seafood. Data were collected from 1,137 women and were analyzed with SAS 9.1 program. Women aged between 40 and 59 had higher positive perception of salted seafood than women aged between 20 and 39. The older age group (i.e. 40 to 59) believed that the production of salted seafood, such as like as Kimchi and soy sauce, should be globalized because of their taste and nutritional value. However, the younger age group (i.e. 20 to 39) had negative perceptions of salted seafood because of their unhygienic production and excess amount of salt. Women aged 50 and over used salted seafood frequently as a side dish or seasoning to make Kimchi, stew, or soup. The younger age group preferred to purchase a small package (200g or less) of salted seafoods from the grocery store instead of preparing it themselves. When purchasing salted seafood, they considered the taste, manufacturer, and expiration date. Finally, all interviewees agreed on the importance of salted seafood as part of traditional Korean cuisine, and wanted to see further local development. However, manufacturing and packaging processes need to be standardized, and hygiene and nutritional contents should be improved in order to achieve good quality local production. To succeed and develop high quality salted seafood, younger consumers need to be enticed with better nutritional value, taste, and hygienic production. Furthermore, the production range of popular salted seafood needs to be expanded beyond Kimchi and Soy Sauce. Hence new recipes are needed.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.562-571
• /
• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.

• Journal of Nutrition and Health
• /
• v.53 no.6
• /
• pp.648-662
• /
• 2020

Purpose: Sodium intake is persistently decreasing because of the government's sodium reduction policy. This study aimed to identify foods and dishes that contributed to the reduction of sodium intake and evaluate the effects of the sodium reduction policy. Methods: The subjects were 57,809 participants in the Korea National Health and Nutrition Survey from 2010 to 2017. To identify food and dish sources of sodium intake, the food and dish groups were classified into 23 and 21 groups, respectively. Foods and dishes that contributed to sodium intake were categorized according to the production and cooking venues: production by manufacturers, home cooking, cooking at catering service, and restaurant cooking. Results: Sodium intake was 4,876 mg in 2010 to 3,477 mg in 2017, showing a 29.7% decrease in intake in 2010. Sodium intake was decreased mainly in foods produced by manufacturers and home-cooked foods. The main contributory factors to sodium from the food and dish groups differed according to the food manufacturer and cooking venue. The kimchi produced by manufacturers, cooked soup/tang/jjigae/hotpot at home and catering services, and cooked noodles/dumplings in restaurants were the main contributors to the sodium intake. Conclusion: The type of foods and dishes that contribute to sodium intake tended to expand over the years from specific foods and dishes to various groups of foods and dishes. These results provide evidence for the development and production of low-salt foods and dietary education related to low-salt intake.