• Journal of the Korean Society of Industry Convergence
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• v.26 no.4_2
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• pp.553-559
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• 2023

In the case of a government's digital platform, that is exploring public software for the first time through private investment, it's important to conduct a feasibility analysis and select appropriate methods before promoting digital projects. Looking ahead, it's crucial to provide direction for the private-invested public software market to enter the global software market.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.502-507
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• 2019

Cephalopods are one of the most important fishery resources in the world because of their desirable taste and nutritional value. In south Korea, one of the countries in which a large amount of seafood is consumed, cephalopods (e.g., octopus, squid, and cuttlefish) have an annual consumption rate of over 400,000 metric tons. In this study, octopus and squid products (n=28) sold on the market were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). For species identification, the NCBI BLAST database was screened with the sequences and analyzed as a query. In this BLAST search, twelve squid products showed 99-100% sequence identity to Dosidicus gigas (n=3) and Todarodes pacificus (n=9). In the case of the other 16 products that were declared using octopus as raw materials on the labels, six products were identified as Cistopus taiwanicus (n=1), Amphioctopus marginatus (n=1), Scaeurgus unicirrhus (n=1), and Dosidicus gigas (n=3). Monitoring results indicated that a significant percentage (37.5%) of mislabeling was present in octopus products sold on the South Korean market.

• The monthly packaging world
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• s.244
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• pp.118-123
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• 2013

식품의약품안전처는 합성수지제에 대한 궁금증을 해소하고 올바른 정보를 제공하고자 "합성수지제에 대하여 알아봅시다!" Q&A를 제작, 배포했다. 본 고에서는 주요내용과 함께 합성수지 각 재질의 특징에 대해 살펴보도록 한다.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.37-44
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• 2020

The virus isolated from patients with severe pneumonia of unknown etiology in Wuhan City, Hubei province in China was termed SARS-CoV-2 and the World Health Organization (WHO) named the disease caused by this virus as coronavirus disease 2019 (COVID-19). The COVID-19 infection has spread rapidly and become a pandemic. In July 2020, there were 13.25 million infected patients and over 570,000 deaths worldwide, and 13,711 infected patients and 294 deaths were reported in South Korea. Since the primary mode of transmission of COVID-19 is through respiratory droplets, the importance of preventive measures, including social distancing, has become important in daily life. In response to the continuous spread of COVID-19, this study developed three guidelines for preventing COVID-19 for the food service industry including childcare centers, institutional foodservices and restaurants by the integration of the manual of controlling foodborne illness. These are included the COVID-19 prevention action methods for food deliverers, for food service administrator, for foodservice works and for customers. All guidelines were designed for easy understanding using illustrations and have been systematically explained subject wise. Thus, these COVID-19 prevention guidelines can be appropriately applied depending on the specific situation and workplace. In addition, they are worthy as educational materials that contribute to the food safety.

• The monthly packaging world
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• s.265
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• pp.95-97
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• 2015

식품의약품안전처는 식품표시에 대한 국민의 요구에 부합할 수 있도록 원재료명을 제품명으로 사용한 경우 활자크기 확대, 식품 알레르기 표시대상 확대 및 표시방법 개선을 통하여 소비자에게 정확한 식품 표시 정보를 전달하고, 식품 산업계 발전을 도모하기 위해 식품등의 표시기준을 일부개정, 고시했다. 본 고에서는 주요 내용과 함께 신구조문을 비교해 살펴본다.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.220-227
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• 2021

Fluoroimide is a fungicide and is also used as a pesticide for persimmons and potatoes. The established fluoroimide pesticide analysis method takes a long time to perform and uses benzene, a carcinogen. In addition, a lower limit of quantification is required due to enforcement of the Positive List System. Therefore, this study aimed to improve the analysis method for residual fluoroimide to resolve the problems associated with the current method. The analytical method was improved with reference to the increased stability of fluoroimide under acidic conditions. Fluoroimide was extracted under acidic conditions by hydrogen chloride (4 N) and acetic acid. MgSO₄ and NaCl were used with acetonitrile. C₁₈ (octadecylsilane) 500 mg and graphitized carbon black 40 mg were used in the purification process. The experiment was conducted with agricultural products (hulled rice, potato, soybean, mandarin, green pepper), and liquid chromatograph-tandem mass spectrometry was used for the instrumental analysis. Recovery of fluoroimide was 85.7-106.9% with relative standard deviations (RSDs) of less than 15.6%. This study reports an improved method for the analysis of fluoroimide that might contribute to safety by substituting the use of benzene, a harmful solvent. Furthermore, the use of QuEChERS increased the efficiency of the improved method. Finally, this research confirmed the precise limit of quantification and these results could be used to improve the analysis of other residual pesticides in agricultural products.

• The monthly packaging world
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• s.249
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• pp.119-129
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• 2014

식품의약품안전처는 기구 및 용기 포장의 효율적인 안전관리 체계 구축을 위하여 식품 기계 기구용 윤활제 및 재활용 식품 기구 및 용기 포장 관련 규정을 신설하고, 재질별 용출시험용액의 조제 등 시험법을 재정비하고자 기구 및 용기 포장의 기준 및 규격을 일부 개정고시했다. 본 고에서는 주요 내용 및 신구조문을 비교해 살펴보도록 한다.

• The monthly packaging world
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• s.246
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• pp.111-121
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• 2013

식품의약품안전처는 기구 및 용기 포장의 효율적인 안전관리 체계 구축을 위하여 식품 기계 기구용 윤활제 및 재활용 식품 기구 및 용기 포장 관련 규정을 신설하고, 재질별 용출시험용액의 조제 등 시험법을 재정비하고자 기구 및 용기 포장의 기준 및 규격 일부개정고시(안) 행정예고를 했다. 본 고에서는 주요 내용 및 신 구조문을 대비해 살펴보도록 한다.

• The monthly packaging world
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• s.256
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• pp.97-101
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• 2014

식품의약품안전처(처장 정승)는 그대로 먹거나 바로 간편하게 데워 먹을 수 있는 레토르트(retort) 식품에 사용되는 포장재에 대하여 소비자에게 올바른 정보를 제공하고자 '레토르트 포장재에 대해 알아봅시다!'를 제작했다. 주요 내용은 ▲ 레토르트 포장재의 특징 ▲ 레토르트 포장재의 안전성 ▲ 레토르트 식품의 올바른 섭취방법 등이다. 본 고에서는 그 내용에 대해 자세히 살펴본다.

• Food Science and Industry
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• v.49 no.2
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• pp.34-44
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• 2016

Given that fermented foods, such as kimchi and doenjang, are main food sources for high sodium intake in Korea, there have been needs to develop sodium-reduced kimchi and doenjang with the proper quality. However, small and medium sized business could not actively develop the sodium-reduced products due to lack of techniques and information as well as economical reasons. The most important aspects is to address food safety issues including microbial contaminations in sodium-reduced foods. Hurdle Technology, physical, biological, chemical control technique, would have to be preferentially considered to increase the hygiene safety standards in entire processing steps including raw materials, process water, manufacturing environments, and so on. Once the food hygiene level is stable, the next challenges are to improve the taste of the sodium reduced-products as well as to packaging and storage technologies. The development of a variety of sodium-reduced fermented foods would result in significant mitigation of sodium intake by Korean. This report provides the directions to develop sodium-reduced kimchi, doenjang or pickled food products for small and medium sized business, based on the technical consulting results of sodium reduction project supported by Ministry of Food and Drug Safety in 2015.