• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1303-1317
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• 2013

The purpose of this study was to determine the sodium (Na) and potassium (K) content of school meals served in elementary and junior high school in Korea. In this study, 872 kinds of school meal dishes were collected from twelve elementary and twelve junior high schools located in four different cities in Korea (Daegu, Masan, Gwangju, and Jeju). The dishes were classified into three main categories; staple dish, subsidiary dish, and dessert. Each main category was further sub-classified into 4 kinds of staple dishes, 15 kinds of subsidiary dishes, and 5 kinds of dessert dishes. The Na and K content of dishes were then analyzed by atomic absorption spectroscopy. The Na content of individual dishes showed considerable differences, ranging from 9 to 2,717 mg/100 g. Among the staple dishes, cooked rice contained relatively less Na, but other staple dishes such as a la carte, noodle, and rice-gruel contained considerably high amounts of Na. Regarding the subsidiary dishes, the Na content of salad was low, but those of Jangachi, stir-fried dishes, and kimchi were considerably high. Among the dessert dishes, beverages, fruit, and milk/dairy products contained relatively low amount of Na, while rice cakes and baked goods, and snacks contained noticeably high amounts of Na. Unlike the Na content, the K content between the dishes did not show much variability. Cooked rice and rice cakes contained relatively low amounts of K, similar to other dishes, and ranged from 104 to 220 mg/100 g. The Na/K ratio was especially high in rice cakes and Jangachi, while of the ratio in beverages, milk/dairy products, salad, and fruit were pretty low. The total content of Na and K and the Na/K ratio of elementary school meals were 974 mg, 378 mg and 2.7, respectively, and those in junior high school meals was 1,466 mg, 528 mg and 3.0. The results show that most school meals provide a significant amount of Na but significantly small amounts of K, as suggested by the Dietary Reference Intakes for Koreans.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.398-408
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• 2020

The purpose of the present study was to investigate the mechanism of metabolic partitioning between oxidization and esterification of liver fatty acids synthesized and secreted by the liver from egg yolk-fed laboratory rats. Animals were divided into four groups and orally administered egg yolk daily for 30 days: CON (control group, 1.0 g of saline solution), T1 (1.0 g of pork belly oil), T2 (1.0 g of egg yolk), and T3 (1.0 g of pork belly oil and 1.0 g of egg yolk, alternatively each week). The accumulation rate of [¹⁴C]-labelled lipid in liver was lowest in T2 among all treatments (P<0.05). Phospholipid secretion was higher in T2 than other treatments (P<0.05). The triglycerol secretion was highest in T1 and higher in the order of CON, T3, and T2 (P<0.05). Metabolic partitioning rate of phospholipid from total glycerolipid was highest in T2, followed by T3, CON and T1 (P<0.05). The ¹⁴CO₂ production from total glycerolipid was the highest in T2 and showed a high oxidation rate compared to CON, T1, and T3 (P<0.05). Metabolic partitioning of glycerolipid from the liver decreased in triglycerol of T2 compared to CON, T1, and T3, whereas phospholipids of T2 increased (P<0.05).

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.362-368
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• 2009

Roasting may lead to the formation of undesired compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, green coffee beans were roasted under controlled conditions and the formation of PAHs during the roasting process was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to $250^{\circ}C$ for 5, 10, and 20 min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels of total PAHs in Arabica (Colombia, Brazil) and Robusta (India) coffee samples were 1.26-215.07, 1.85-178.14, and 0.18-2.61 ${\mu}g$/kg, respectively.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.29-35
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• 2007

Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and some selected alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk of Korean people were estimated. In GC/MS/SIM analysis average 1.41, 19.44, 3.00 and 170.88 ${\mu}$g/kg of ethyl carbamates were detected in Baechu kimchi, Japanese soy sauces, Soju and fruit brandy, respectively. The average and maximum daily exposures to ethyl carbamate through major Korean fermented foods and alcoholic beverage consumption were 9.42 and 35.75 ng/kg bw/day for Korean female aged 20-64 years, and 12.73 and 48.87 ng/kg bw/day for Korean male respectively, which were mainly contributed by Baechu kimchi, Japanese soy sauces, Soju and fruit brandy. The average and maximum excess cancer risks were $4.7{\times}10^{-7}$ and $1.8{\times}10^{-6}$ for Korean female, and $6.4{\times}10^{-7}$ and $2.4{\times}10^{-6}$ for Korean male. Therefore, the industries related to fermented foods and alcoholic beverages need to make an effort to reduce the amount of ethyl carbamate in their products.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.158-163
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• 2023

This study aimed to determine mercury (Hg), methylmercury (MeHg), and selenium (Se) levels in deep-sea fishes distributed in Gyeonggi-do, South Korea. Concentrations of Hg, MeHg, and Se were measured by using a mercury analyzer and Inductively Coupled Plasma - Mass Spectrometry (ICP-MS). The average content (mg/kg) in the seafood samples was as follows: Hg, 0.7647 (0.0182-5.3620), MeHg, 0.0764 (0.0096-0.8750), and Se, 0.4728 (0.1075-3.5100). All the levels of MeHg were below the recommended standards of the Ministry of Food and Drug Safety i.e., <1.0 mg/kg. Recent studies have shown that Se prevents Hg toxicity. The average daily intake in humans was 3.3 ㎍/kg, which was lower than the recommended amount (50-200 ㎍/person/day). The weekly intake of Hg and MeHg was calculated to be 6.07% and 1.90%, respectively, of the provisional tolerable weekly intake (PTWI). This study showed that the weekly intake of Hg and MeHg from abyssal fish was less than the PTWI recommended by the Joint FAO/WHO expert committee on food additives. Therefore, the levels reported in this study are presumed to be adequately safe.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.260-270
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• 2022

In this study, we tested for pesticide residues in 114 samples representing 20 different types of fruit circulating in Gyeonggido. A total of 341 pesticides were identified via a multi-residue method using GC-NPD, GC-ECD, GC-MSMS, and LC-MSMS. In whole fruit, pesticides were detected in 48 cases, with a concentration range of 0.0025-0.1663 mg/kg. In the peels, pesticides were detected in 85 cases, with a concentration range of 0.0026-4.7185 mg/kg and a higher average concentration than was found in whole fruit. In the pulp, pesticides were detected in 8 cases, with a concentration range of 0.0021-0.0993 mg/kg. In most of the peels, pesticides were detected below MRL. In the kiwi peel, deltamethrin (with an MRL of 0.05 mg/kg) was detected at 0.1020 mg/kg. Since MRLs are applied to whole fruit, these levels are not unsuitable for ingestion. However, washing is recommended before ingestion to promote healthier and safer inclusion of the peel in the diet. Continuous monitoring of the peel and pulp is indicated.

• The Korean Journal of Pesticide Science
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• v.17 no.2
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• pp.117-125
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• 2013

A probabilistic exposure assessment was performed on the monitoring data of pesticides were assessed in agricultural products in Gyeonggi-do from 2006 to 2010. Chlorothalonil, chlorpyrifos, dicofol, endosulfan, EPN, ethoprophos, fenitrothion, methidathion, phenthoate and tebupirimfos were assessed. For this assessment, we used Monte Carlo simulation software and the distribution of concentration and intake were assumed to lognormal distribution by inputting mean and standard deviation. The hazard index (HI, %ADI) of average value and the $95^{th}$ percentile based on a probabilistic method were usually lower than those by a deterministic one. For the whole population, when non-detects data were assigned 0 mg/kg, HI of the average value and the $95^{th}$ percentile showed 0.05~0.70% and 0.11~1.94%, respectively. When nondetects data were assigned 0.005 mg/kg, HI of the average value and the $95^{th}$ percentile were 0.41~4.42% and 0.98~13.81%. For only consumers, when non-detects data were assigned 0 mg/kg, HI of the average value and the $95^{th}$ percentile were 1.24~10.16% and 3.72~33.81%, respectively. When non-detects data were assigned 0.005 mg/kg, HI of the average value and the $95^{th}$ percentile were 3.43~18.26% and 9.45~54.99%, respectively. Methidathion had highest values when both of 0 and 0.005 were assigned to non-detecs data for consumers only. This study showed that agricultural products in Gyeonggi-do were safe because they had less than 100 of HI (%ADI) based on probabilistic exposure assessment.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.213-219
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• 2021

Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer's intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and Drug Safety (MFDS). The levels of exposure to materials such as acrylamide, furan, biogenic amines, etc., were estimated and risk assessments were then performed. Acrylamide and furan were selected as hazards with high priority of reduction control due to their having a margin of exposure (MOE) lower than 10,000. Risk assessment of exposure to ethyl carbamate, benzene and 3-MCPD showed MOEs higher than 100,000, indicating "safe". Dietary exposure to polycyclic aromatic hydrocarbons and benzopyrene was also found to be safe MOE levels >10,000. In addition, the results indicated safe MOEs (>1,000,000) for heterocyclic amines, nitrosamines, and biogenic amines. Most of the potential food contaminants were being kept at safe levels, however, it is necessary to continue to monitor and control exposure levels in accordance with the 'as low as reasonably achievable' (ALARA) principle.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.263-268
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• 2010

This research was conducted to evaluate the occurrence of ochratoxin A (OTA) in coffee and fruit products in Korea. A total of 388 coffee and fruit product samples were collected from retail or outlet markets; 177 samples were coffee and 211 were fruits or their products. Analytical methods including AOAC and Comit$\acute{e}$ Europ$\acute{e}$en de Normalisation (CEN) were selected and modified by method validation to detect and quantify the OTA in samples. All samples were analyzed by liquid chromatography with fluorescence detection. OTA was detected in 3.9% of 177 kinds of coffee and 0% of 211 kinds of fruit products. The levels of OTA were $0.7-4.6\;{\mu}g/kg$ in green coffee, $0.3-4.8\;{\mu}g/kg$ in roasted coffee, $1.4\;{\mu}g/kg$ in mixed coffee, and $0.4-0.6\;{\mu}g/kg$ in instant coffee. However, OTA was not detected in liquid coffee, dried fruits, or grape juice. OTA levels of all samples detected were less than the European Union legislation of $5.0\;{\mu}g/kg$ in coffee, $10.0\;{\mu}g/kg$ in raisins and $2.0\;{\mu}g/kg$ in grape juice. Therefore, the risk of OTA in coffee and fruit products in Korea is relatively low at safe levels.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.396-401
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• 2006

This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.