• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.379-389
• /
• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

• Food Science and Preservation
• /
• v.19 no.3
• /
• pp.376-384
• /
• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.4
• /
• pp.522-529
• /
• 2014

Sea tangle (Laminaria japonica) is well known as having anti-diabetic and hypolipidemic effects in animals as well as in humans. In this study, we evaluated the effects of sea tangle-added patty on postprandial blood glucose and lipid profiles in borderline-hypercholesterolemic (cholesterol ${\geq}200$ mg/dL) adults. Eleven subjects voluntarily participated in the experiment, and each subject provided written consent. Experimental patty (E) was made by adding 2.25 g of sea tangle powder as a substitution to 1.125 g each of pork and chicken. In the first week, 200 g of Control patty (C) was provided to each subject, who had fasted more than 12 hours. In the second week, the same amount of E patty was supplied under the same conditions. Serum glucose levels increased significantly less at 30, 60, and 120 min after consumption of E patty compared to the levels at all time points after eating C patty. Thus, the change in the area under curve (${\Delta}AUC$) of serum glucose levels through 120 minutes was lower when consuming E patty compared to C patty. Although serum C-peptide concentrations were not significantly different at all time points between the two patties, the ${\Delta}AUC$ of serum C-peptide concentrations through 120 minutes was lower when consuming E patty compared to C patty. However, there were no differences in serum levels of triglyceride, total cholesterol, LDL-C, and HDL-C at 30, 60, 120, 180, and 240 min between the two patties. Further, each ${\Delta}AUC$ of these lipid levels through 240 minutes was not significantly different between the two patties. The results indicate that sea tangle-added patty may decrease postprandial plasma glucose concentrations and reduce insulin secretion, although it might not ameliorate serum lipid profiles in adults with borderline-hypercholesterolemia.

• Journal of Food Hygiene and Safety
• /
• v.27 no.2
• /
• pp.146-151
• /
• 2012

In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.430-440
• /
• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.659-666
• /
• 2005

The purpose of this study was to compare the intake status of calcium, phosphorus, iron, and zinc of Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural (n=137), coastal (n=100), and urban district (n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 58.1 years for rural district, 57.7 years for coastal district, and 48.6 years for urban district. There was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban area were the highest among three districts. The calcium, phosphorus, iron, and zinc intakes were $60.1\%,\;123.9\%,\;95.2\%,\;and\;73.1\%$ of RDAs, respectively. The calcium intakes as percentage of RDA in rural and coastal district were significantly (p<0.01) lower than that in urban district. A larger number of subjects from coastal or urban district ate under $75\%$ of zinc RDA compared to those from rural village. Major sources of dietary calcium in total subjects were anchovy, kimchi, milk, soybean curd, rice, ice cream, sea mustard, yogurt, loach, and welsh onion. Rice supplied $15.5\%$ for phosphorus, $22.1\%$ for iron, and $35.9\%$ for zinc of total intake. Except for rice, major sources of dietary zinc were pork, beef, small red bean, dog meat, chicken, jacopever, soybean curd, glutinous millet, and kimchi. In conclusion, the food and mineral intakes of adults differed according to the regions in which they resided. The food and nutrient intakes of coastal district were not satisfactory, and calcium and zinc intakes of three regions did not meet RDAs. Therefore, it is required unique and discriminatory nutritional education with each region for increasing intakes of calcium and zinc.

• Journal of Nutrition and Health
• /
• v.47 no.1
• /
• pp.77-88
• /
• 2014

Purpose: This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management. Methods: The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively). Conclusion: Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.