• Proceedings of the Korean Sanitation Conference
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• 2006.11a
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• pp.33-42
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• 2006

We decided Miomotegawa river was the object of our investigation since it is one of the most important salmon rivers in Japan. A great number of salmonshave returned to the river, and it was expected to contain relatively lower cation concentrations since granite is widely distributed in the river catchment area. The concentration of calcium and magnesium were less than a half of that of other major rivers. The concentration of analyzed parameters indicating water quality effect on salmons, $NO_{3},\;SO_{4}\;and\;NH_{4}$, were 1.37, 4.08 and 0.01mg/l, respectively. Most parameters down stream were greater in concentration than in the upper stream.

• Proceedings of the Korean Geotechical Society Conference
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• 1994.03a
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• pp.65-74
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• 1994

In this paper, various aspects of landfill liners such as guide of liner installation, type of bottom liners and vertical barriers, domestic companies producing and dealing liners, quality assurance and control of liners, are investigated. Although sanitary landfilling of domestic municipal wates has begun at the last decade, we still need to strengthen the regulation for designing and constructing the liner systems and to diversify the types of liners used in the landfills. Technologies of quality control for selecting and installing landfill liners should be improved as soon as possible. In order to develop the technologies and to slove th problems related to landfill liners, more efforts should be taken among the engineers and the agencies who are interested in maintraining safe subsurface environments.

• Proceedings of the Korean Sanitation Conference
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• 2005.12a
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• pp.50-63
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• 2005

Cheap, low quality food products that are unhealthy are prevailing among children. These low quality products are stirring up the urge to purchase among children and so it is pointed out as a problem. In order to arrive at a solution for the indication of negligence on the side of manufacturing, processing, circulation, and marketing management, a survey asking about interests and preferences on insanitary food products was held during May 2, 2005 to June 30. The subjects were 540 students and 510 parents form 5 elementary schools located at Gwangjin Gu, Seoul including Ja-yang elementary school, etc. This study aims at arranging measures against insanitary food products and contribution to maintenance of children's health.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.283-292
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• 1985

A sanitary quality of a university foodservice establishment was assessed in terms of time and temperature, pH and Aw, and microbiological evaluation. Critical control points during various phases in product flow of fried fish cake soup were identified using hazard analysis concept. The results are summarized as follows : 1) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, and hot - holding of soup before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that microbial quality of ingredients was in poor condition. A holding practice of cooked ingredients at room temperature might provide the chance for microbial contamination and multiplication. Hot - holding time and temperature of soup should be strictly controlled to assure the food safety, since the microbial quality of serving food can be directly influenced by the hot - holding temperature of soup. 4) Microbiological test results for food containers, equipments, working surfaces, and supplies indicated that sanitary conditions of earthenware, gloves, wiping cloths and cutting board should be improved promptly. 5) Critical control points identified were : ingredients, pre - preparation, post - preparation, and holding before assembly and service. 6) Guidelines for the effective quality control program for this operation were suggested.

• Journal of Microbiology and Biotechnology
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• v.34 no.3
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• pp.622-633
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• 2024

For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation. Pretreatment sterilization effectively suppressed microorganisms that threatened the sanitary value and quality of kimchi. In addition, pretreatment based on sterilization effectively reduced the number of initial microbial colonies in kimchi, creating an environment in which kimchi LAB starters could settle or dominate, compared to non-sterilized kimchi. These differences in the initial microbial composition following the sterilization process and the addition of kimchi LAB starters led to differences in the metabolites that positively affect the taste and flavor of kimchi. The combined processing technology used in our study, that is, pre-sterilization and LAB addition, may be a powerful approach for kimchi quality standardization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.584-591
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• 2014

Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-dried brown croaker for the development of high quality salted semi-dried products. The chemical properties ranged from 64.2 to 77.1% (mean $74.7{\pm}3.5%$) for moisture content, from 2.1 to 9.5% for salinity, from 14.1 to 58.1 mg/100 g for volatile basic nitrogen, and from 19.1 to 107.2 meq/kg for peroxide values. The viable cell counts and Escherichia coli were 4.2~8.3 log(CFU/g) [mean: 6.2 log(CFU/g)] and 18>~4.6 log(MPN/100 g), respectively. The chemical and microbial results of commercial salted semi-dried brown croaker suggest that provisions should be established for development of high quality salted semi-dried products.

• Journal of environmental and Sanitary engineering
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• v.23 no.2
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• pp.35-45
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• 2008

In order to recommend criteria for the administration law on indoor air quality, this study was conducted to examine the distribution and the concentration of indoor air pollutants ($PM_{10},\;CO_2$, CO, HCHO, TBC, $NO_2$, Rn, VOCs, asbestos, $O_3$) in public facilities in the Chung-Nam area. The concentrations of indoor air pollutants were obtained from sixty seven public facilities such as a cinema, an office, a restaurant, a theater and an academy. This study was performed from August to December, 2005. The results of this study showed that the concentrations of indoor air pollutants such as $PM_{10},\;CO_2$, CO, HCHO, TBC, Rn and $O_3$ were less than the recommended limits. However, the average concentration of VOCs was $521.73{\mu}g/m^3$ (GM : $221.69{\mu}g/m^3$), which was higher than the recommended limit of $400{\mu}g/m^3$. Moreover, the average concentration of $NO_2$ was 345.66ppb (GM : 69.95ppb), which was higher than the recommended limit of 50 ppb. The correlation between the concentrations of indoor air pollutants and the type of facilities with respect to $CO_2$, TBC and Rn was statistically low (p<0.05). However, the correlation was high in terms of the CO and $O_3$ concentrations (p<0.01). No relationship between the indoor air pollutants and the type of facilities was observed for $PM_{10}$, VOCs and $NO_2$. The year of construction was compared to the concentrations of indoor air pollutants. Specifically, when the construction date was less than 3 years, the HCHO, VOCs and TBC concentrations were $44.75{\mu}g/m^3,\;555.07{\mu}g/m^3$ and $337.79CFU/m^3$, respectively. These concentrations were $120{\mu}g/m^3$ and $211.84CFU/m^3$ higher for VOCs and TBC than the concentrations obtained from the facilities more than 3 years. However, the concentration of HCHO was similar between the facilities older and younger than 3 years of age. Year, temperature, humidity and indoor air pollutant correlation analyses showed that temperature and humidity, temperature and TBC, temperature and $O_3,\;PM_{10}$ and $NO_2$, HCHO and VOCs, $CO_2$ and Rn had positive relationships. However temperature and Rn, humidity and $CO_2,\;CO_2$ and $O_3,\;O_3$ and Rn had negative relationships. Accordingly, it will be necessary to manage the factors affecting indoor air quality so that the residents can have a more comfortable and healthier living environment. Ultimately, the results of this study are expected to be utilized as baseline data.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.477-484
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• 2010

The majority of currently domestic dried sea foods is holding sanitary safety on storage and distribution, a structural problem to be in quality serious to sun drying. This paper the productive times and the on-site operation that production is fixed are easy, and it have reported the experimental results that carried out on development of a drying system toward field which can keep the highest quality and economy.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.