• Journal of Environmental Health Sciences
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• v.9 no.2
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• pp.11-17
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• 1983

The soil-transmitted helminthes, such as ascaris, whipworm, hookworm and trichostrongylus, have been considered as the most prevalent parasitic diseases in a matter of several decades ago in Korea. In facts, the attached eggs and/or larvae to the vegetables have been played a great role on the transmission to human because of raw eating the vegetables without the proper recipe. The aims of this study is to outline the attached helminthes egg in vegetables and to define whether the detection rates on them show a decreasing pattern or not in present. The subjected vegetables were collected from the three markets which are located at Goo-Pa Bal, Soo-Yoo Dong, Cheon-Ho Dong in suburban area, Seoul from April to May 1983. A total of 180 samples including such as 60 Korean cabbages, 60 young radishes and 60 Korean onions were examined. For the detection of helminthes eggs, the both methods of formalin-ether sedimentation and zinc-sulfate floatation were applied. The results were summarized as follows: 1) The detected eggs of ascaris, whipworm, hookworm, trichostrongylus and either filariform larvae or rhabditoidform larvae of hookworm, as well as unknown ones were found in vegetables subjected. 2) Out of 180 subjects, the overall detection rate showed 48 (26.7%). And in case of Korean onion, the rate revealed 22 heads (36.7%) among 60, 17 heads (28.3%) out of 60 Korean cabbages, 9 roots (15.0%) out of 60 young radishes respectively. 3) The ascaris eggs were detected 6 heads (10%) out of 60 Korean cabbages, while the filariform larvae of hookworm appeared in 7 heads (11.7%) among 60 Korean onions. 4) In the results of present study, the detection rates in vegetables were appeared to be the marked decreasing tendency as like 28.3%, 36.7%, 15% compared with 96%, 100%, 88% of previous investigators (Choi et al. 1967)each on Korean cabbage, Korean onion, young radish.

• Parasites, Hosts and Diseases
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• v.32 no.3
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• pp.157-162
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• 1994

A highly endemic focus of human infection with Heterophves nocens (Heterophyidae) was discovered from a small coastal village of Shinan-gun, Chollanam-do, for the first time in Korea. Fecal examinations by cellophane thick smear and formalin- ether sedimentation techniques revealed 42.9% heterophyid egg Positive rate out of 98 inhabitants examined. It was difficult to confirm the species of heterophylds only by eggs. In order to collect the adult flukes, the egg Positive cases were treated with 10 mg/kg single dose of praziquantel and purged with magnesium sulfate, and the adult worms were collected from the diarrheic stools. From each of 18 cooperative patients 1 to 1,124 (total 4,730) H. nocens worms were recovered, together with a few to large numbers of heterophyids (Pvginiopsis summa, Stictonora juscatunl and for gymnophallids (Gvmopholloides stool) . It is speculated that H. nocen might be widely distributed along the southwestern coastal areas where the brackish water fish such as the mullets or gobies are popularly eaten raw.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.14-19
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• 2019

In this study, the possibility of using marine life for cosmetic materials was assessed by establishing a fermentation process of seaweed, such as Ecklonia cava, Enteromorpha prolifera, Chondria crassicaulis, Eiseniabicyclis, Codium fragile, Seaweed furcata, Gloiopeltis tenax, Grateloupia elliptica, Undaria pinnatifida, and Saccharina japonica. Lactobacillus sakei isolated from Kimchi was used for effective fermentation and whole milk powder was used as an additive. 2.0 % of crushed seaweed and 1.0 % of whole milk powder were added and afterwards, 1.0 % Lactobacillus sakei was added after cooling to $40^{\circ}C$. After cooling and filtering the fermented product, butylene glycol, glycerine, and 1,2-hexandiol, which have the effect of a preservative, were added to mix and complete the final product. Among the ten kinds of seaweeds, the process was found to be highly effective in the fermentation of Ecklonia cava, Codium fragile, Undaria pinnatifida, and Saccharina japonica. The amount of fermentable substances in cosmetics was determined and the safety of the raw material was verified using the HET-CAM (The Hen's egg test-Chorioallantoic membrane) test.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• Parasites, Hosts and Diseases
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• v.31 no.3
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• pp.207-214
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• 1993

This study was conducted to evaluate the current endemicity and the transition mode of the Clonorchis infection in Sanchong-gun Kyongsangnam-do. The areas of investigation, villages and schools surveyed, method and techniques used in this study were the same as in 1984. The egg positive rate of clonorchiasis in the general population of Sanchong-gun was 37.6% out of 837 exanuned persons. In the schoolchildren. the rate was 9.7% out of 145 persons examined. In the Intensity of the infEction among the cases. the mean EPG (Egg Per gram of feces) in the inhabitants and schoolchildren were 3, 310 (male 4, 221, female 1, 978) and 711 tamale 620. female 8331, respectively. Of the inhabitants with clonorchiasis, the cases of light infection (EPG < 1, 000) and moderate infection (1.000 < EPG < 10, 000) were 93.9%. The proportion with experience of eating raw freshwater-fish was 90.5% among the infecters. Out of 138 Inhabitants examined in both 1984 and 1992, the number of the positives by both examinations was 31 (22.5%), positive to negative conversion was 35 (25.4%), negative to positive conversion was 22(15.9%). The present results reveal that there are no chanties of the e99 Positive rate of clonorchiasis among inhabitants in Sanchong and the eating habit of raw freshwater-fish persists there. In this community, the eating habit Is the most important problem to be solved for control of this endemic diease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.991-996
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• 2003

Determination of regional microbial contamination in the process of rice rolled in dried laver (Kimbab) and effects of gamma irradiation on the improvement of hygienic quality and shelf stability were investigated. Total aerobic bacterial distribution of raw materials of Kimbab were; 10$^{6}$ ∼10$^{7}$ CFU/g in dried laver, 10$^3$ CFU/g in cucumber and below 10 CFU/g in steamed rice, ham, fried egg, and salted radish. Total coliform bacteria were 10$^3$ CFU/g in dried laver and detected below detection limit (10 CFU/g) in other raw materials. And it was arithmetically calculated that the levels of total aerobic bacteria and coliform bacteria in Kimbab does not exceed 10$^{5}$ CFU/g and 10$^1$ CFU/g under the aseptic process, respectively. However, microbial contamination levels in just prepared Kimbab in a market were about 10$^{6}$ CFU/g of total aerobic and coliform bacteria. Therefore, it was considered that microbial contamination of Kimbab is mainly originated from environmental uptake during the preparation. The representative media for putrefying bacterial growth were steamed rice. Coliform bacteria were mainly increased in ham and fried egg during storage. The bacteria in dried laver were radio-resistant and survived at 3 kGy of gamma irradiation. Coliform bacteria on EMB agar plate were eliminated at the dose of 2 kGy. The sensory acceptability of 2 kGy irradiated Kimbab was stable and the Kimbab can be preserved for 24 hour at 15$^{\circ}C$. Therefore, it was considered that optimal irradiation dose for radicidation of Kimbab was 2 kGy.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.77-84
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• 1976

The preservation efficiency, quality and utilization of silage from 3 species of pumpkins (Mammoth pumpkin, Queensland blue pumpkin, Korean pumpkin) without and with 10, and 20% wheat bran additive were studied in this experiment. Silages were analysised and tested the chemical composition, pH and quality of silages between at 40-60 days and egg performance were carried out with mammoth pumpkin silage without additive. The results were summaried as follows. 1. The losses of all silage ware lower and similar as about 15% at 6 monthes following after silage-making but all raw pumpkins were spoilaged during the winter storaging. 2. The moisture content of silages were higher as about 97% in mammoth pumpkin silage, 94% in Queensland pumpkin silage and 91% in Korean pumpkin silage without additive and all nutrient content of silage without and with additive were depended on its content of raw silage material of pumpkins and wheat bran. The contents of moisture and N-free extract were slightly decrease but not significantly difference during the silaging and other contents were not so much changed. 3. Good quality of silage were made from all pumpkins with and without additive. Organic acid contents were 2.09-2.93% of lactic acid, 0.68-1.71% of acetic acid and 0% of butyric acid and it was pH 3.8-4.0 in silages. 4. Feed intakes, egg production and quality of egg were showed good result in 5.0 and 7.5% silage feeding group as D.M. base for egg performance. (P<0.01) 5. It was concluded that good quality of silage were made from pumpkins with and without wheat bran additive and it was suggested that poor quality feedstuff may be improved it feeding value by extended palatability with pumpkin additive silage.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• Journal of the Korean Dietetic Association
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• v.22 no.2
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• pp.88-105
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• 2016

This study investigated anthropometric and biochemical characteristics, food and nutrient intakes, and changes in body mass index (BMI) of Korean middle age men (40~49 yrs). Data on BMI, anthropometric (height, weight, waist circumference, body mass index, blood pressure), and biochemical (total cholesterol, HDL-cholesterol, LDL-cholesterol, triglyceride, hemoglobin, GOT, GPT) characteristics, food and nutrients intakes, nutrient density, and index of nutrient quality were obtained from the Fifth Korea National Health and Nutrition Examination Survey (KNHANES, 2001, 2005, 2011). Subjects were divided into three groups by year. Weight, BMI, and hemoglobin increased significantly by year. All anthropometric factors except height showed a positive relation with BMI by year. Consumption of barley, chinese noodle, confections, soybean milk, egg, ice cream, pizza, fried foods, banana, coffee, and raw rice wine increased significantly by year. Intake ratios of nutrients except water and fiber were over 100% of KDRI generally. INQ according to intakes of protein, calcium, phosphorus, iron, vitamin A, thiamine, riboflavin, and niacin per 1,000 kcal increased significantly by year. Distribution of BMI status of subjects showed a significant difference by exercise. The findings of the present study show that BMI of subjects increased by year, and intakes of all nutrients except calcium and riboflavin showed aspects of overnutrition by year. Intakes of fruits decreased while intakes of raw rice wine and coffee increased by year. Therefore, practical and systematic nutrition programs are required to maintain optimum BMI and appropriate intakes of nutrients to maintain a desirable lifestyle and improve dietary life.

• Parasites, Hosts and Diseases
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• v.21 no.2
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• pp.150-156
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• 1983

Five cases of Diphyllobothrium latum infection were proved by collection of worms after treatment with bithionol, niclosamide or praziquantel, during 1975~1983. The patients were 4 males and one female aged 10~64 years residing in Seoul or Wando-gun, Chollanam-do, Korea. All of them remembered the history of eating several kinds of raw marine fish and 2 persons said they ate the raw mesh of perch, Lateolabrax japcnicus. Three amcnE them experienced abdominal pain, 2 natural discharge of a chain of segments, but none revealed any sign of anemia. The average egg size in stool varied $59~67{\times}41~48{\mu\textrm{m}}$ according to cases. The eggs were characterised by ovoid to elliptical shape, terminal operculum, and distinct abopercular protuberance. One naturally discharged segment (30cm) and 4 complete strobilae (320~680cm) with scolices obtained after treatments were examined. The morphological characters of proglottids such as rosette-form uterus with 3~6 loops, vaginal pore included in the cirrus sac, separated seminal vesicle from cirrus sac, etc. were all compatible with D. latum. These are the 7th~11th cases of D. latum infection proved by worms in Korea.