• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.211-216
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• 2009

In order to cope with risk issues of overseas on 4,4'-diaminodiphenylmethane (4,4'-MDA) known to used in the production of polyamide resins, we investigated on 4,4'-MDA migration from plastic cooking utensils. 93 samples of plastic cooking utensils were collected from the retail markets in 7 major cities of Korea during March to June, 2007 and 4,4'-MDA levels migrated to food simulants, water, 4% acetic acid, 20% ethanol and n-heptane, on plastic cooking utensils was quantified by liquid chromatography with tandem mass spectrometry (LC-MS/MS). 4,4'-MDA was detected in 14 samples, and the levels of 4,4'-MDA migrated to food simulants were in the range of $0.001{\sim}0.026$ ppm. Among them, the 4,4'-MDA migration amounts of 2 samples were above 0.01 ppm defined by the EU.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.2
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• pp.24-30
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• 1999

The migration mechanism of trace elements, Pb, Cd, Cu, Zn and Sn from brass food-contact utensiles was investigated. The migration of metals from brass was affected by the migration temperature (30, 60, 80 and $95^{\circ}C$), the simulant pH (2.5, 4.3, 6.0 and 7.0) and the migration time (30, 90, 180 and 360 min.). The amount of Pb migration was maximum at $95^{\circ}C$ with pH 2.5. This study indicated that the equilibrium of Pb migration was reached at 180 minutes. The mechanism of Pb migration was investigated with Scanning Electron Microscope (SEM) and Electron Probe Micro Analyzer (EPMA). To correlate the relations between the migration and the content of Pb in brass samples, ten brass samples having known content of Pb (the quantities of Pb in brass ; 0, 0.02, 0.09, 0.1, 0.2, 0.5, 0.9, 1.4, 5.4 and 9.2% (w/w)) were tested in the following conditions, 4% acetic acid, $95^{\circ}C$ and 30 minutes. The result represented that content of Pb in brass samples must be below 0.2% (w/w) to satisfy the 1.0 ppm (as Pb) of Korea Food Code.

• Journal of the Korea Society of Computer and Information
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• v.8 no.2
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• pp.51-56
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• 2003

The structuring of Web information supports a strong user side viewpoint that a user wants his/her own needs on snooping a specific Web site. Not only the depth first algorithm or the breadth-first algorithm, but also the Web information is abstracted to a hierarchical structure. A prototype system is suggested in order to visualize and to represent a semantic significance. As a motivating example, the Web test site is suggested and analyzed with respect to several keywords. As a future research, the Web site model should be extended to the whole WWW and an accurate assessment function needs to be devised by which several suggested models should be evaluated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.167-173
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• 2017

This study suggests the possibility of a product integration of cookware and eco-friendly food culture as a new product, not merely a product for exhibition purpose. In order to, in addition to that, reflect the design produced in this project to be commercialized, it can be considered to make prototype products through a separate production processes including 3D rendering, 3D mock up. After that, various product expansions can be considered through consultation with manufacturers. This study offers the cookware product design, such as steak fans, which can be applied both domestic and international markets; everyone can cook food or grill meats to suit their tastes. It is well suited to the modern food culture with advance functions that can't be found in the existing grill fans, and it can lead the cookware product trends that seeks the originality and innovation with its design which can get across in aspects of emotion and appearance.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1039-1048
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• 2009

The purpose of this study was to establish a model of the use-utility of cooking equipments and kitchen centers using survey data and to compare U.S.A. with Korea. The survey was conducted to identify attributes that were related to the efficiency of kitchen centers as well as equipments. Indices for the most important attributes were developed and used to compare different selections of equipment. The impact of adding an equipment item was found to vary with the attributes of the item, the degree of importance ascribed to the attributes of the work center and specific functions performed there. Similarities and differences between the U.S.A. and Korea are discussed, and implications for those who have interest in the use-utility model of cooking equipment and kitchen centers are provided.

• Investigative Magnetic Resonance Imaging
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• v.6 no.2
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• pp.152-157
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• 2002

Purpose : The differential diagnosis between Modic type I degenerative spine and infectious spondylitis sometimes is difficult, because the affected bone marrows in both disease show similar signal intensity on conventional MR imaging. We evaluate the usefulness of diffusion-wighted MR imaging for differential diagnosis between Modic type I degenerative spine and infectious spondylitis. Materials and methods : The spin-echo and diffusion-weighted MR images of eight patients with Modic type I degenerative spines and 14 patients with infectious spondylitis diagnosed by clinical findings or CT-guided biopsies we re analyzed. The diffusion-weighted imaging sequence was based on reversed fast imaging with steady-state precession (PSIF). Signal intensity changes of the vertebral bone marrow on conventional spin-echo and diffusion-weighted MR imaging were compared between degenerative spine and infectious spondylitis. Results : On T1-weighte d images, the affeted bone marrow in both disease showed hypointense signals. On T 2-weighted images, all of type I degenerative spine and 11 of infectious spondylitis showed hyperintensity, and three of infectious spondylitis showed heterogeneo us mixed signal intensity. On diffusion-weighted MR images, all of type I degenerative spine were hypointense with peripheral high signal intensity to normal vertebral body, but infectious spondylitis was hyperintense (n = 11) and hypointense (n=3). Conclusion : Diffusion-weighted MR imaging is useful to differentiate Modic type I degenerative spine from infectious spondylitis. On diffusion-weighted images, the high singal intensity of bone marrow suggests infectious spondylitis, whereas the low signal intensity of bone marrow with peripheral focal high signal intensity suggests type I degenerative spine.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.121-131
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• 1986

Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.706-712
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• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.