• Journal of the Korean Society of Food Culture
• /
• v.3 no.2
• /
• pp.115-124
• /
• 1988

• Fashion & Textile Research Journal
• /
• v.10 no.5
• /
• pp.762-770
• /
• 2008

The purpose of this study was to examine of the flower patterned fabrics used for the Shrouds during 15~18th century in Chosun Dynasty. The Shrouds at that time could be classified by the garments for the dead(殮襲衣) and the utensils used in religious services(殮襲諸具). And we looked into the types and the compounding methods of the flower pattern used for the utensils used in religious services(殮襲諸具) as well as the Shrouds accounting to the uses. Results of this study are as follows. 1) The flower patterned fabrics weaved as the uses of the garments for the dead(殮襲衣), item by item, were divided into the upper garment, the lower garment and men's Po(coat). 2) Seeing Jeogori, mixed various flower patterned fabrics, among the upper garment, there were focused on the various good meanings such as longevity, integrity and prosperity etc. 3) The flower patterns in men's Po(coat) were used a lot in Jangui and Dahnryoung. Cheollik, Dappo, Jeonbok, etc made of the flower patterned fabrics, were of small number but we can feel an aesthetic sense of men at that time. 4) The flower patterned fabrics weaved the lower garments, were used much more in the skirts than in the trousers, for reasons of the wrapping a dead body. 5) Seeing the flower pattern used the utensils used in religious services(殮襲諸具), the pattern of Lotus and Arabesque, among the types of flower pattern, had a majority.

• Korean Journal of Veterinary Service
• /
• v.36 no.3
• /
• pp.203-208
• /
• 2013

This survey was conducted to evaluate the microbial contamination level of butcher's shops in Seoul, Korea. For microbial inspections, a total of 584 samples (146 cotton work gloves, 146 utensils and equipments, 154 beef samples, 138 pork samples) were collected from butcher's shops. E. coli and pathogenic bacteria such as Staphylococcus aureus, Yersinia enterocolitica, Listeria monocytogenes, Salmonella spp., and E. coli O157:H7 were tested in the samples. As a result, the level of aerobic plate count (APC) ranged ${\leq}10^4\;CFU/cm^2$ from utensils and equipments, $10^1{\sim}10^9$ CFU/glove from cotton work gloves and ${\leq}10^6$ CFU/g from meat. The APC level of E. coli ranged ${\leq}10^1\;CFU/cm^2$ from utensils and equipments, ${\leq}10^5$ CFU/glove from cotton work gloves, and ${\leq}10^3$ CFU/g from meat, respectively. Staphylococcus aureus was detected in 2 beef samples, 1 pork sample, and 10 used cotton work gloves. Yersinia enterocolitica was detected in 3 beef samples, 1 pork sample, and 3 used cotton work gloves. Listeria monocytogenes was detected in 2 used cotton work gloves. In order to improve the sanitation status of butcher's shops, application of HACCP (Hazard Analysis Critical Control Point) or SSOP (Sanitation Standard Operating Procedure), regular hygiene education, and continuous monitoring for microorganisms will be required.

• Journal of the Korean Dietetic Association
• /
• v.18 no.3
• /
• pp.222-233
• /
• 2012

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over $60^{\circ}C$ or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.

• Korean journal of food and cookery science
• /
• v.32 no.2
• /
• pp.222-232
• /
• 2016

Purpose: Sodium intake in school meals is very high. Accordingly, many health problems have emerged. The objective of this study was to assess school dietitian's awareness and practice of sodium contents in urban and rural locations schools and suggest sodium reduction plan in school meal service. Methods: A total of 524 nationwide school dietitians from elementary, middle, and high schools in south Korea were surveyed using questionnaires to determine their awareness and practicing behavior for reducing high-salt contents in meals. Sodium reduction plan was then suggested accordingly. Results: Most school dietitians (83%, n=436) were aware of the necessities of sodium reduction in school meals. They were aware of optimum sodium levels at 700-1000 mg. However, the percentages of dietitians who had practicing behavior of using measuring utensils for seasoning were 20.7% (n=108), 14.9% (n=78), and 13.5% (n=71) in elementary, middle, and high schools, respectively (p<0.001). Dietitians in urban elementary and middle schools had significantly (p<0.01) higher practicing behavior of using measuring utensils compared to those in rural locations. Considering low levels of soup contents with high amount of leftover, the desirable soup portions to be reduced were '50-100 mL' (n=66, 12.7%) for elementary school and '100-150 mL' for middle school (n=62, 12.0%) and high school (n=57, 11.0%, p<0.001). Conclusion: Dietitians' awareness for sodium reduction was high but their practicing behavior was relatively low. Thus, continuous efforts are required to develop reduced-sodium menu by promoting the use of measuring utensils when preparing meals and by planning no soup meal day or educating students and teachers about the importances of reducing sodium in school meals.

• Journal of the Korean Home Economics Association
• /
• v.32 no.2
• /
• pp.1-16
• /
• 1994

This paper analysis the structure of Housing Consumption Expenditure of urban salary and wage-earners' households from 1982 to 1992 by employing Time-series. Data was based on " Annual report on the Family Income and Expenditure Survey" of the National Bureau of Statistic Planning Board, Republic of Korea. Percentile marginal-propensity to consume(MPC) and income elasticity of consumption expenditure are estimated by their socio-economic and demographic variables. The results are as follows: 1. The proportion of the expenditure for furniture and utensils and house mending has increased with the increase of income in urban salary and wage-earners' households, while fuel light and water charges and rents paid has decreased. 2.1) Engel Function by income group; MPC associated with rents paid and fuel light and water charges is higher in the lower income group than in the rest. The income elasticity estimates in rents paid and fuel light and water charges is less than 1 in all group while larger than 1 in furniture and utensils and house mending. 2) Engel Function by occupation of household head; The highest MPC in rents paid is associated with the sales profession. The income elasticity of fuel light and water charge is found be inelastic. The groups other than the sales group show irregular MPC. 3) Engel Function by family size; MPC in house mending and fuel light and water charge is increased while is decreased in rents paid in accordance with family size. The income elasticity of rents paid and fuel light and water charge is less than 1 in all groups while that of house mending and furniture and utensils is larger than 1. 4) Engel Function by age of housegold head; MPC in rents paid is decreased according to the age of housefold head. The income elasticity of rents paid and fuel light and water charge is less than 1 in all group while it is larger than 1.

• Journal of Families and Better Life
• /
• v.10 no.2
• /
• pp.19-36
• /
• 1992

The purpose of this paper is to analyze empirically the tendency of household consumption expenditure according to the change of social and economical condition, and the factor which influences consumption expenditure of urban household. The data used in analysis are time-series. The data are statistic form Urban Household Economy Survey published by the Economic Planning Board, dating form the first quarter of 1970 to the fourth quarter of 1989. The income of household and consumption expenditure materials were deflated as consumer price index to exclude the influence of prices and the influence of household composition are considered to deflated as the size of the household under assumption of homogeneity. The consumption expenditure items were categorized to 12 relatively large range items. The time-series data were analyzed by using the Two Stage Least Squares and the Ordinary Least Squares. The following is the result of analysis. 1) Rather than the income increase of previous years. the average income increase for two years influences more significantly on consumption expenditure of household. In the case of influence on consumption expenditure for each item by increase in disposable income, such categories as furniture and utensils. clothing and footwear, housing, medical care, culture and recreation, and transportation and communication have significant influence. 2) Among consumption expenditure categories, the increasing factors were furniture and utensils, and clothing and footwear. And the decreasing factors were housing, medical care, culture and recreation ,and transportation and communication. The relative prices, however, had significant influence on categories such as housing, furniture and utensils, medical care , culture and recreation, and transportation and communication and all of them were the decreation factors. 3) Among with changes of social and economical conditions, miscellaneous showed the highest increase in marginal propensity to consume and foods was the lowest. Also culture and recreation and housing brought up a great change of the income elasticity of demand.

• Journal of the FoodService Safety
• /
• v.2 no.2
• /
• pp.103-110
• /
• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• Journal of Food Hygiene and Safety
• /
• v.29 no.3
• /
• pp.189-194
• /
• 2014

This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate ($12.3{\pm}2.6$) was detected in total bacteria test plate, and also observed $10.3{\pm}3.9$ growth plates in Staphylococcus aureus test plate and $9.5{\pm}3.9$ growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates ($1.5{\pm}1.0$) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore, $4.5{\pm}0.6$ growth plates was detected in pre-operation floor and $4.3{\pm}1.0$ growth plates in floor. And high level of microorganism contamination also observed in tables as $3.3{\pm}1.0$ growth plates in cooking table and $3.0{\pm}0.0$ growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife ($2.0{\pm}0.8$) and fish cutting board ($1.3{\pm}1.5$) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.969-977
• /
• 2001

The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area, The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel sanitized by sodium hypochlorite and hot water, but above 51% of slicer. grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products, The method of disinfection was related to dietitians age and career number of total serving, duration of foodservice and serving place, The disinfection time was also affected by dietitians age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitians sanitation training also should be conducted continuously.