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A Study on the Field Application through the Improvement of Scoring System for HACCP Evaluation Items of Cattle Farm (소 농장 HACCP 평가항목의 점수부여 체계 개선을 통한 현장 적용 연구)

  • Baek, Seung-Hee;Nam, In-Sik
    • Korean Journal of Organic Agriculture
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    • v.26 no.4
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    • pp.759-774
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    • 2018
  • This study was conducted to establish scores according to the importance levels of each HACCP evaluation item in cattle farm. The importance levels and score of each HACCP evaluation item was derived through the non-compliance rate and severity levels of hazard. In order to change the score criteria according to the importance of each HACCP evaluation item, we analyzed the importance of each HACCP evaluation item by using the portfolio mapping method according to the occurrence frequency and severity levels of hazard. The scores were classified into 3 point, 2 point, and 1 point, respectively, by classifying the importance of each category as 'high', 'middle' and 'lower'. Accordingly, we have established a now scoring system of each HACCP evaluation item through this study. Through the result of this study, the objectivity of the comparative evaluation was verified by implementing the currently used HACCP evaluation item to the cattle farm. In conclusion, Implementation of the result of this study to cattle farm may help to increase the objectivity and also improve more safety and hygienic cattle management and raw milk production.

A Study of Dispersion Characteristics of Sunsik Using Fluidized-Bed Granulator (유동층 과립기를 이용한 선식의 분산 특성)

  • Kim, Gorae;Hwang, Yunhee;Lee, Seokhoon
    • Food Engineering Progress
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    • v.21 no.3
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    • pp.267-272
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    • 2017
  • To improve dispersibility of cereal powder without additives, granulation of cereal powder was conducted using fluidized-bed granulator. Operation condition was sample 300 g, internal temperature $40^{\circ}C$, ventilation speed $30-90m^3/h$, inlet temperature $90^{\circ}C$ and spray pressure 2.5 bar. The amount of distilled water (20-45%) as binder, granulation time (10-15 min) and drying time (3-10 min) were controlled. Mean diameter over volume (Brouckere mean, $D_{4,3}$) was increased from $123{\mu}m$ to $263{\mu}m$ and dispersibility was improved from 73% to 92.25% at experiment conditions. Wettability (wetting time) was drastically decreased from 5,000 second to 7 second. Granulation of cereal powder did not affect sinkability and mean diameter over volume as wet analysis was about the same between raw and granulated cereals. Such phenomenon means that granulation with only water as binder enables cereal powder to disperse in water or milk without rapid sedimentation.

Exploration of Virulence Markers and Genes of Listeria monocytogenes Isolated from Animal Products (축산물유래 Listeria monocytogenes의 virulence marker 및 gene 조사)

  • Yi, Chul-Hyeon;Song, Hyeon-Ho;Kim, Mi-Ryung;Kang, Ho-Jo;Son, Won-Geun
    • Journal of Food Hygiene and Safety
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    • v.23 no.3
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    • pp.248-256
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    • 2008
  • To investigate the epidemiological characteristics of 68 Listeria monocytogenes isolates, including 11 reference strains and 57 isolates from imported US beef, domestic meats(beef, pork, chicken meat), raw milk, and milk plants. L. monocytogenes was to evaluate the production of virulence proteins, such as hemolysin(LLO) and lecithinase(LCP), the adsorption of Congo red(CRA), and to detect virulence genes using the polymerase chain reaction(PCR). In the study of virulence protein production, 68(100%), 62(91.2%), and 54(79.4%) of the 68 L. monocytogenes strains were positive for LLO production, the LCP test, and the CRA test, respectively, while strains of other species, such as L. innocua, L. gray, L. murrayi, and L. welshimeri, were not. There were no significant differences between L. monocytogenes serotypes and the ability to produce LLO or LCP. L. monocytogenesstrains had very high hemolytic titers(2 to 16 fold), while the other Listeria species, other than L. ivanovii and L. seeligeri, did not. The hemolysin activities of L. monocytogenes, L. ivanovii, and L. seeligeri usually exceeded 1.0 HU/mg, while those of other Listeria spp. were less than 0.04 HU/mg. In the PCR assay, all of the L. monocytogenes strains contained the hlyA, plcA, plcB, inlA, and inlB virulence genes and produced a product of the expected size. In the PCR of the actA gene, the expected 385-bp product was seen in 39(57.4%) L. monocytogenesstrains, while an unexpected 268-bp product was seen in 29(42.6%) strains. Most L. monocytogenes strains isolated from Hanwoo beef produced the 385-bp actA gene product, while strains of imported US beef usually produced the 268-bp actA gene product. By contrast, no virulence gene products were amplified in the other Listeria spp.

A Study on the Cooking in 'The Kosa-sibi Jip' (2) ("고사십이집(攷事十二集)"의 조리가공에 관한 분석적 연구(2))

  • 김성미
    • Journal of the East Asian Society of Dietary Life
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    • v.4 no.3
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    • pp.1-19
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    • 1994
  • In this paper, twenty-five kinds of food presented in Sooljip(戌集) 5 and 6 of Food collections of 'Kosa-sibi Jip(攷事十二集)' have been classified into four : Staple food, subsidiary food, Tuck(rice cake) and Han-gwa(Korean confectionery), and Tang-jng and tea. Cooking processes have been examined and scientifically analyzed in terms of cooking, Fourteen kinds of Jook (thick gruel with cereal) as well as Urak-Jook were presented among the methods of making Jook, one of staple foods. Milk and ground rice were boiled together into Urak-Jook, which was nutritious because of carbohydrate, added to milk. Hong-sa Myun was mode of ground shrimps, ground bean, ground rice and flour which were kneaded together. It was a nutritiously balanced food. Nineteen kinds of Kimchi presented in this book were classified by the recipes. The five of Jook-soon Ja, U-so Ja, Tam-bok Ja and Jo-gang were made by adding red malt and cereals(boiled rice or candies). Jo-gang, Jo-ga and Jo-gwa-chae were made by adding salt and rice wine. With salt and fermenters added, eight were made. Chim-jup-jeo-ga was made by adding Jang(soy-bean sauce) and the inner chaff of wheat instead of salt. The four of Ka-za-san, Hwang-gwa-san, Tong-gwa-san and Jo-gang were made by adding salt and vinegar. Jo-gang was made by adding salt, rice wine, residue of rice wine and candies. The four of Kae-mal-ga, Ku-cho-chim-chae, Un-gu-hwa and Suk-hwa-chim-chim-chae were made by adding salt and spices. San-got-Kimchi was made without salt. San-got-Kimchi and Suk-hwa-chim-chae were made originally in Korea. Suk-hwa-chim-chae, in particular, was first classified as a kind of Kimchi in this book and oysters were added, which is notable. Pork could be preserved longer when smoked oven the weak fire of thatch ten days and nights. Dog meat was sauced and placed on the bones in a pot. A porcelain was put on the top of the pot. Flour paste sealed the gap between the porcelain and the pot. Some water was poured into the porcelain, and the meat was steamed, with two or three thatched sacks burned, which was a distilled dry steaming. This process has been in use up to now. Various cooking methods of chicken were presented from in Umsik-dimi-bang to in Chosun Musang Sinsik Yori Jebup. These methods were ever present regardless of ages. Such measuring units as Guin(斤) and Nyang(兩) were most frequently used in cooking processes of this book, except in case of Jang(soy bean sauce), vinegar and liquor. Twenty eight kinds of kitchenware and cookers were used, of which porcelains wee most used and pans and sieves followed. The scientific eight cooking methods were as follows. First, salt was refined through saturated solution. Next, it was recommended Hong-sa Myun containing shrimps should not be taken along with pork, which is thought to be a proper diet in terms of cholesterol contained by shrimps and pork. Third, meat was coated with thin gruel and quickly roasted and cleared of the dried gruel membrane, which prevented nutrients from exuding and helped to make the meat well-done. Fourth, The fruit of paper mulberry trees has the protease which can soften meat. Therefore when meat was boiled with th fruit of paper mulberry trees, it can be softened easily. Fifth, pork was smoked over the weak fire of thatch. Sixth, in cooking dog meat, distilled dry steaming raised the boiling point and made it possible to preserve meat longer. Seventh, in boiling the sole of a bear, lime was added, which made meat tender by making the pH lower or higher than that of raw meat. Finally, in boiling down rice gluten, a porcelain in the pot prevented boiling over the brim, which is applied to pots in which to boil medical herbs.

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Quality Properties of Appenzeller Cheese Containing Sasam(Codonopsis lanceolate) Wine (사삼주를 이용한 아펜젤러 치즈의 품질 특성)

  • Choi, Hee-Young;Park, En-Ha;Yang, Chul-Ju;Choi, Kap-Sung;Kim, Hoi-Gyung;Bae, In-Hyu
    • The Korean Journal of Food And Nutrition
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    • v.23 no.3
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    • pp.352-360
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    • 2010
  • This study was performed to develop a Korean natural cheese with traditional medical wine, making it different from foreign natural cheese. The effects of cheese with Sasam(Codonopsis lanceolate) wine(CLW) on the quality properties during the ripening period of natural cheese were investigated. The properties investigated were growth of lactic acid bacteria, characteristics of ripening, and sensory characteristics. Four vats of cheese were made on the same day from the same tank of fresh milk. Cheese samples were prepared with CLW at 2.0%, 4.0% and 6.0% of raw milk. Changes in gross composition, viable cell counts, pH, water soluble nitrogen(WSN), non casein nitrogen(NCN), non protein nitrogen(NPN), and proteolysis during maturation were measured. Polyacrylamide gel electrophoresis(PAGE) patterns were determined with control cheese. Viable cell counts of control and CLW cheese were not significantly different. The pH of CLW cheese increased gradually during maturation, and saponin levels and levels of NPN, NCN, and WSN were higher in CLW cheeses than control cheese. For most compositional data, the 4.0% CLW cheese was most similar to the control cheese. The PAGE pattern of cheese caseins indicated that the CLW cheeses degraded more rapidly than the control cheese. Control and 2.0% CLW cheese had good sensory scores, while scores for 4.0% and 6.0% CLW cheese were lower. However, sensory data depreciated with added levels of CLW, especially at a level of 4.0% or more. Further studies on levels of CLW and processing methods are required to improve sensory quality.

Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area (전북지역 어린이급식관리지원센터에서 제공하는 어린이집 간식메뉴의 유형, 식품 다양성 및 학부모 만족도 연구)

  • Sym, Eun-Byul;Rho, Jeong-Ok
    • Journal of Nutrition and Health
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    • v.52 no.5
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    • pp.501-513
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    • 2019
  • Purpose: This study examined the menu pattern, food diversity, and satisfaction of parents with the snack menus of childcare centers provided by the Center for Children's Foodservice Management (CCFM) in Jeonbuk area. Methods: Data from 2,432 snack menus (1,321 for morning snacks and 1,111 for afternoon snacks) of March, June, September, and December 2017 from 13 CCFM in Jeonbuk area were analyzed. In addition, the participants for the survey were 247 parents in Jeonju and Kunsan. The data were analyzed using a t-test, ${\chi}^2$-test, and hierarchical regression analysis with SPSS v. 24.0. Results: Differences in the menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (61.6%) were one menu item. The percentage of 'G' (20.0%) was highest in the food group patterns. The morning snacks served mainly porridge, raw fruits, and milk, and the afternoon snacks served mainly flour-based foods, juices, and milk. The awareness level of parents about the snack menus of daycare centers was $4.09{\pm}0.82$, and its overall satisfaction was $4.06{\pm}0.69$. In the snack-quality attribute analysis, the hygiene of foods was the most important factor, and parents judged that they were doing well. Regression analysis showed that the hygiene of personnel was the most influential variable on the overall satisfaction, followed by balance with the main meal and the portion size. Conclusion: Therefore, it is important to establish snack menu guidelines considering the eating behaviors of the children and to strengthen hygiene for the increasing the satisfaction of various stakeholders in daycare centers.

The snacking pattern, diet, lifestyle and menu preferences of elementary school students in Gyeonggi area, considering the most frequently eaten snacks (자주 섭취하는 간식의 종류에 따른 경기지역 초등학교 고학년생의 간식섭취실태, 식생활과 생활습관 및 음식 기호도)

  • Park, Hyejin;Kang, Hyunjoo;Lee, Eun-Sook;Lee, Hongmie
    • Journal of Nutrition and Health
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    • v.54 no.5
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    • pp.547-559
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    • 2021
  • Purpose: This study compares the snacking pattern, diet, lifestyle, and food preference of children by evaluating the most frequently eaten snacks. Methods: The survey enrolled 435 students from three elementary schools in Gyeonggi. Based on the most frequently eaten snacks, the subjects were divided into 3 groups: fruits and milk/dairy products for natural snacks (NS, n = 114); noodles, snack foods and fast foods for meal-like snacks (MS, n = 74); cookies, beverages and bread as sweet snacks (SS, n = 247). Results: Compared to the MS group, preferences of the NS group were significantly higher for jabgokbap (cooked rice with multi-grains, p < 0.05) and saengchae (seasoned raw vegetables, p < 0.01), and significantly lower for gogitwigim (deep-fried meat, p < 0.05). Taste preference of the NS group was considered to be more desirable; the taste preference of more subjects was 'sweet taste' in the SS group, 'spicy taste' in the MS group, 'salty taste' in the MS and SS groups, and 'sour taste' and 'bland taste' in the NS group than the other groups. Compared to the MS and SS groups, the NS group was determined to exercise more frequently; exercising for more than 30 minutes/day was determined to be 76.3% in the NS group and 58.1% and 57.9% in the other groups (p < 0.01). Moreover, a higher proportion of subjects in the MS group tended to answer 'not hungry' as the reason for leaving school meals, as compared to other groups (p = 0.055), thereby suggesting that inappropriate snacking habits interfere with regular meals. Conclusion: This study provides evidence that healthy snacking habits, which include natural snacks such as milk/dairy products and fruits, are important for children during the elementary school years, since these habits are associated with healthier diet, lifestyle, and food and taste preferences. These results provide basic information for developing nutritional education materials for elementary school children.

Analysis of the consumer perception and related education effect on the reduction of sugar for elementary school students in Seoul and Gyeonggi-do (서울, 경기지역의 초등학생 대상 당 저감화에 관한 소비자 인식 및 관련 교육 효과 분석)

  • Kim, Ki Nam;Lee, Jung Sug;Shim, Jee-Seon;Chung, Hae Kyung;Chung, Hae Rang;Chang, Moon-Jeong
    • Journal of Nutrition and Health
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    • v.53 no.3
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    • pp.303-318
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    • 2020
  • Purpose: This study examined the effects of nutritional education related to sugar in elementary school children on nutritional knowledge, attitude, and dietary behavior. Methods: A questionnaire survey on the knowledge, attitudes, and intake related to sugar was conducted on 572 students in grades 4-5, who were attending five elementary schools in Seoul and Gyeonggi-do. Results: Among the survey subjects, 270 (49.8%) were cognitive in education, and 302 (50.2%) were non-cognitive. The sugar-related knowledge score was 3.67 points in the cognitive education group, which was significantly higher than the 3.55 points in the non-cognitive group. The rate of checking the sugar content in the nutrition label was 31.2% in the cognitive education group, which was significantly higher than in the non-cognitive group, 15.4%. The cognitive education group had a higher intake frequency of unsweetened candy, jelly, and raw fruits, and higher sugar intake of unsweetened bread, white milk, and raw fruits than the non-cognitive group. In the case of the cognitive education group, the total knowledge score showed a positive correlation with the food behavior scores, and a negative correlation with the frequency of purchasing snacks after school, and the average sugar intake per day. In the cognitive education group only, the education of nutrition teachers was analyzed as a factor to reduce the total sugar intake. The cognitive group of sugar education tried to eat foods with a lower sugar content than the non-cognitive group, and nutrition education was an important factor affecting the sugar intake. Conclusion: To reduce the sugar intake of elementary school students, it will be necessary to practice oriented-nutrition education by nutrition teachers continuously. In addition, it is important to develop and disseminate various types of nutrition education materials related to sugar that can be utilized easily by nutrition teachers.

Development of PCR Method for Rapid Detection of Allergic Materials in Foods (PCR을 이용한 식품 중 알레르기 유발물질 검출법 개발)

  • Park, Yong-Chjun;Kim, Mi-Ra;Shin, Jun-Ho;Kim, Kyu-Heon;Lee, Jae-Hwang;Cho, Tae-Yong;Lee, Hwa-Jung;Lee, Sang-Jae;Han, Sang-Bae
    • Journal of Food Hygiene and Safety
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    • v.28 no.2
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    • pp.124-129
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    • 2013
  • The method for detection foods containing allergenic materials by PCR was developed in this study. To detect allergenic raw material from processed food, species specific primer which up to 200bp for PCR product were designed or selected from advanced research. As target materials, 14 items were selected (12 target materials for allergen in Korea, 2 target materials for allergen in foreign countries). The amplicon size for eggs, milk, buckwheat, peanuts, beans, wheat, mackerel, crab, shrimp, pork, peach, tomato, almond, and sesame were confirmed 281, 131, 138, 120, 118, 127, 211, 174, 231, 138, 174, 132, 103, and 220bp, respectively. And any non-specific bands were not detected among each others. Detection method for allergenic material developed in this study could be used to investigate inaccurate goods for allergen labeling or non-intentional contaminant during processed foods manufacturing. In addition, the system will be usefully to detection accurate allergenic raw materials of export for other countries.

A study on Food Preference of Workers for Meal Served by Industry Foodservice (산업체 급식에 대한 근로자들의 기호도 조사 연구)

  • 조희숙
    • The Korean Journal of Food And Nutrition
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    • v.11 no.1
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    • pp.11-19
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    • 1998
  • This study was performed to investigate the information of food preference of workers for meal served by industry foodservice. The subjects were composed of 212 office workers and 220 laborers. The results were obtained as follows : 50.7% of the subjects were 30∼39 years old ; 72.0% of them had high school education ; the type of favored food was Korean style cooked rice ; food taste was the most important point in food selection. Preference form main foods : Cooked rice was preferred the most by the subjects. Both office workers and laborers liked Kalkooksoo and vegetable bread and cooked rice covered with beef was preferred by office workers and cooked rice covered with raw fish pieces was preferred by laborers. Also they disliked Hash rice, Curry rice and rice-cake soup in the pattern. Preference for side-dish : The Acceptances for side-dishes were high in soybean paste soup(office workers : 37.5%, laborers : 31.5%), hot chowder of corvina(26.1%, 25.7%), kimchi stew(30.5%, 28.8%), beef broiled in soy(32.5%, 30.5%), baked fish(32.5%, 31.9%), pachon(20.7%, 25.9%), a meat inside a razor clam(25.1$, 29.2%) and Chinese cabbage kimchi(44.5%, 46.3%), in that order by both of them. But in office workers, seasoned bean sprouts and steamed beef-rib were shown to have high preference and in laborers seasoned spinach and steamed pork-rib were high. Preference of snacks : The preferences for snacks were high in milk(office workers : 50.3%, laborers : 48.5%), Songpean(28.9%, 30.1%), coffee(30.8%, 32.5%), Sikhye(18.8%, 17.5%), in that order by two groups.

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