• Food Science of Animal Resources
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• v.29 no.1
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• pp.24-33
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• 2009

This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.441-447
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• 1998

This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut ($0.5\;cm\;{\times}\;10\;cm\;{\times}\;10\;cm$, 25 g), tested for Salmonella contamination (results: negative), inoculated with S. typhimurium ($10^{7}\;CFU/g$), then treated in various conditions related to cooking. Mter thawing for 24 hours in various conditions, the number of S. typhimurium was increased to $10^{10}\;CFU/g$ at a refrigerated temperature ($4~10^{\circ}C$), and to $10^{21}\;CFU/g$ at room temperature ($22~29^{\circ}C$). Mter thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to $10^{8}\;CFU/g$. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was $10^{10}\;CFU/g$ after 24 hours, $10^{13}\;CFU/g$ after 48 hours, and $10^{20}\;CFU/g$ after 72 hours. At room temperature the number of bacteria reached $10^{11}\;CFU/g$ in 2 hours, $10^{15}\;CFU/g$ in 4 hours, $10^{16}\;CFU/g$ in 8 hours, $10^{18}\;CFU/g$ in 12 hours, and $10^{21}\;CFU/g$ in 24 hours. Mter cooking in a frying pan (150{\pm}7^{\circ}C$) for 3 minutes, the bacterial count was $10^{16}\;CFU/g$. After cooking in hot water for 20 minutes, the bacterial count was $10^{7}\;CFU/g\;at\;60^{\circ}C,\;10^{6}\;CFU/g\;at\;63^{\circ}C,\;and\;10^{4}\;CFU/g\;at\;65^{\circ}C$. The fried pork was mixed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took $10{\pm}2$ minutes. The bacterial count in the japchae increased to $10^{7}\;CFU/g$ from the count of $10^{6}\;CFU/g$ of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over $65^{\circ}C$ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.

• Journal of the Korean Society of Industry Convergence
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• v.21 no.1
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• pp.9-16
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• 2018

Aloe gel layer is well known as raw materials of medicines and cosmetics due to their antioxidant and anti-inflammatory properties. In aloe gel extracting process, the outer part of the leaf was removed. It contains high quality of fiber and many nutrients. However, this part is thrown away and generally used as fertilizer. The purpose of this research was to examine the important nutrient of Aloe saponaria. Moreover, the feasibility of using aloe as a dietary supplement by feeding fermentation treatment of aloe was investigated. To do this, the aloe leaf was divided into several parts including leaf skin, bottom of the leaf, tip of the leaf, middle of the leaf, and leaf flesh. Then the saponin content were analyzed from each part. The extraction method was used to clarify the saponin content. The aloe then fermented to improve it benefit. The fermented Aloe then given as dietary food to group of pig. Finally, the appropriate feed level was determined and the pork meat quality was analyzed. The extraction of saponin shows that the highest concentration of saponin located on the skin of the leaf. The feeding experiment shows that there is no significant difference in pig growth without aloe dietary food and groups with aloe as dietary food. It was conclude that fermented aloe can replace the pigs normal feeder as an alternative feeding solution.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.10
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• pp.5953-5956
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• 2013

Background: Cholangiocarcinoma (CCA) is the most common cancer in Northeast Thailand. It is also a crucial health problem for Thai people. Various risk factors for CCA have been identified in the upper part of Northeast Thailand, but no similar studies of risk factors have been conducted in the lower parts of the region. This study aimed to investigate factors associated with CCA in the resident population. Materials and Methods: A hospital-based case-control study was conducted during 2009-2012 with the recruitment of 123 CCA cases and 123 non-CCA patient controls, matched for sex, age and residential area. Information was collected by interview with a structured questionnaire. Blood samples were collected for assays of anti-OV antibodies. Associations between various personal factors, dietary habits, family history, the presence of anti-OV antibodies and CCA were analyzed using multiple conditional logistic regression. Results: Patients who consumed raw meat (beef, pork) and alcoholic beverages ${\geq}3$ times per week had a higher risk of CCA than non-consumers ($OR_{adj}$=4.33; 95%CI=1.14-16.35 and $OR_{adj}$=2.13; 95%CI=1.00-4.55, respectively). Patients who had a family history of cancer had a higher risk than those who did not ($OR_{adj}$=4.34; 95%CI=1.80-10.43). Also, patients who had anti-OV antibodies (AU>23.337) had a higher risk than those whose anti-OV antibodies were below the cut-off ($AU{\leq}23.34$) ($OR_{adj}$=3.09; 95%CI=1.04-9.16). Conclusions: As is the case in the upper part of Northeast Thailand, OV infection is a crucial risk factor for CCA in people who live in lower part of the region. Similarly, a family history of cancer and the consumption of alcohol are risk factors for CCA.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.387-394
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• 2007

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.37-44
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 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 Food Hygiene and Safety
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• v.21 no.3
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• pp.136-144
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• 2006

This study was conducted to investigate students' food consumption including potentially hazardous food (PHF) and food preference in elementary school lunch menus. High protein foods and raw or cooked vegetable dishes in the menus for three weeks were grouped as PHF-1 and PHF-2, respectively. Three hundred eight-four children from three different elementary schools, aged 10 to 12 years, completed the questionnaire that asked them to report on how much they eat, what foods they like the most and the least, and why they did not like it. Chisquare test was used to analyze the differences among schools, Evades and genders far food consumption using the SPSS. Results showed that students were exposed to at least two kinds of PHF in school lunches per day. 89% and 82% of students ate 100% amount of PHF-1 and PHF-2, respectively. There were significant differences in the amount of food consumption by school and day served. Students preferred high protein foods, such as meat ball, pork and chicken barbecues, which were consumed the most. These data indicate that appropriate control measures or procedure is needed to manage hazards associated with PHF in the menu items to decrease the risk of foodborne illness in school lunch.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.53-63
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• 1979

In continuation of the previous $studies^{2{\sim}3)}$, the folate activity levels in 226 Korean food items were determined by a modified microbiological assay with Lactobacillus casei. There was a large variation in folate activity between the different food groups as well as between each individual food. There was also a wide variation in the biologic availability of folate in foods and the different forms of the folate with different foods in varying amounts. Data showed that almost always, foods cooked and/or processed were lower in folate activity than fresh or raw food and the amount of the loss varied greatly in each food. In calculating dietary intake, total rather than free folate activity levels should he used. In addition, loss of folate activity during cooking and processing of foods should be considered as a major concern for appraising diets and food supplies. Among all assayed food items, including Part $I^{2)}}$ and $I^{3)}$, yeast 2800. ug total per 100g the highest folate level. Soybean, spinach, Shepherd's purse and liter of beef and pork had over 100 ug total per 100 g folate activity. Folate ranging over 50 ug total per 100 g was found in all dried legumes, nuts and seeds assayed, Garland Chrysanthemum, leek, mugwort, wafer cress, asparagus, e99 folk and beef kidney. Wheat, sweet Potatoes,dried fungus, green onion, hotrod pepper, lettuce, radish and some fermented soybeen products had considerably higher folate content ranging around 40 ug total per 100 g. Substantial amounts of folate were not found in many food groups, and among specific groups, in part in starch, sweets, fruits, meat, fish, milk, and cooked and processed foods. Soused fish, oils and fats, beverages, liquor and seasonings, other than fermented soybean products, had almost no folate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.261-266
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• 2009

All of the subjects of the investigation (n=141) were schools that have food services under direct management. The number of students who get food services at the schools were $1,001{\sim}1,500$ students with 46.8% investigation. In school food services, fried foods were highly preferred and the biggest merits of fried foods were (in order of highest importance) 'improvement of food services satisfaction'> 'source of calories supply'> 'easiness of cooking process'. Service frequency of fried food were in the order of 'twice a week'> 'three times a week'> 'once a week', and for the factors to decide service frequency of fried food, 'preference leaning on fried food', and 'excessive fat intake' were the most considered. The most considered factors in the case of choosing fried food were 'preference' and 'calories and nutritional value'. For the cautious steps during the frying process, 'keeping after frying' was picked the most, and the reasons were 'lack of containers to keep in appropriate temperature and quality' and 'time consuming'. For preference and service frequency of ingredients in fried foods, 'chicken' and 'pork' were very high. As the result, it was analyzed that preference by ingredients matched service in school lunches by using a ranking test. Total cooking and processing time of fried foods required in school lunches were approximately $237{\pm}99$ minutes ${\sim}291{\pm}141$ minutes which showed total required time was about same no matter what ingredients were used. As the result of comparing and analyzing the processes, vegetables took less thawing and frying time, but the processing time for vegetables was more complicated since handling time before frying was longer compared to meat. In the important management process by the main groups of fried foods, the frying process was the most cautious cooking process in the category of meat or fish and shellfish used as ingredients. In addition, if vegetables were used as ingredients, storing it after frying was the process that needed the most care.