• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.117-129
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• 1988

Packaged meal manufacturing establishments in Seoul city and Kyungkido province were assessed in terms of the sanitary conditions and practices, time and temperature, and microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled packaged meal manufacturing establishments. Microbiological tests on.food containers, equipments, and foods in various phases of product flow were done. The results of the study are summarized as follows; 1) Sanitary condition of kitchen.and sanitary practices of employees in.large and medium establishments were evaluated as the some improvement required in order to meet all standards. But sanitary practices of employees in small establishments were evaluated as the unsatisfactory state with negligence or ignorance of safe practice. 2) The microbiological quality of basic ingredients and food materials after pre-preparation were poor. 3) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, assembly and packaging before delivery were critical. 4) Microbiological test results for food containers, equipments indicated that sanitary conditions of stainless steel ware, knife, wiping clothes and cutting board should be improved promptly. 5) Critical control points identified were ingredients, pre-preparation, Holding, and assembly and packaging. 6) Guidelines were suggested for effective quality control of packaged meals production.

• Journal of Korean Society of Forest Science
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• v.98 no.6
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• pp.696-702
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• 2009

Yellow poplar (Liriodendron tulipifera L.) is an insect-pollinated tree species with large, perfect flower, and its seed sets average only about 10 percent naturally. In its controlled pollination, pollination bags are usually taken to prevent unwanted pollination, but bagging is an expensive and time-consuming process. Therefore, this study was conducted to determine the need of pollination bag by estimating how much unintended pollination would occur when different cross methods were applied. Five different pollination methods were applied as follows: 1) natural open pollination (i.e. insect pollination) as a reference, 2) self-pollination; no removing reproductive organs with bagging, 3) open pollination; emasculated(removing sepal, petal and stamen) without bagging, 4) controlled pollination; emasculated with bagging and 5) controlled pollination; emasculated without bagging. Very low value of full seed rate (0.2%) was observed in method 3, it was suggested that removing stamen and petal restrict the activity of pollen vectors like bee. Difference in the full seed rate between method 4 and method 5 was not significant (27.9% versus 24.0%, respectively). Consequently, controlled pollination without bagging might be an alternative method for extensive breeding and mass production of seeds in yellow poplar.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.47-52
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• 2007

Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at $4^{\circ}C$ were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at $4^{\circ}C$ was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at $4^{\circ}C$. For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color $L^*$ values compared to controls. Hunter color $a^*$ and $b^*$ values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.128-135
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• 2009

Hand-washing is one of the most important factors in infection control and in preventing cross-contamination. The objective of this study was to investigate female university students' awareness of hand-washing, their hand washing practices, and the difference between their awareness and practices. A self-administered questionnaire survey and direct observation in restrooms were separately carried out in a university campus and over four weeks' period. A total of 97.4% of the survey respondents claimed to wash their hands after using toilet, and 98.2% of the observed students actually did so according to the unnoticed observational study. However, only 6.3% of the students who washed their hands in the direct observation washed for more than 10 seconds, although 46.4% of respondents in the survey reported that they usually wash their hands for more than 10 seconds. Among the observed students who washed their hands, only 0.9% used soap, and 0.9% washed four parts of their hands. Paper towel was the most common hand-drying method in the direct observation and also in the survey. Significant differences were found in duration, use of soap, part of washing, and hand-drying method between the questionnaire survey and the direct observation (p<0.05). This study indicates that there is a noticeable difference between the awareness of hand-washing and hand-washing practices among female university students. Further research should examine hand-washing practices of female university students in restrooms outside the university campus.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1184-1187
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• 1996

A simple and rapid detection system for $aflatoxin\;M_1\;(AFM_1)$ in cow's milk by an enzyme-linked immunosorbent assay (ELISA) was developed. Specific antibodies against $AFM_1$, conjugated to bovine serum albumin $(AFM_1-BSA)$ were raised in rabbits and purified. The cross-reactivities of the antibodies against aflatoxin analogs were less than 29.9%. When a competitive direct ELISA (cdELISA) for $AFM_1$, established by use of the antibodies was applied to the spike test of $AFM_1$ onto uncontaminated cow's milk, the assay recovery was unstable unless cow's milk was diluted to 40% (2:3) with phosphate buffered saline (PBS). In that condition of sample dilution, the mean ELISA recovery of $AFM_1$, from the cow's milk was 113% (coefficient of variation (CV) of each recovery percentage, 8.2%) in the range of $0.3{\sim}3.0\;ppb$. These results showed that the ELISA system could be a convenient tool to monitor the contamination of AFM1 more than 0.5 ppb in cow's milk (FDA allowance limit) easily.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.943-956
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• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• Biomedical Science Letters
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• v.18 no.1
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• pp.79-82
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• 2012

Acinetobacter infections are of great concern in clinical settings because of multi-drug resistance (MDR) and high mortality of the infected patients. The MDR Acinetobacter baumannii has emerged as a significant infectious agent in hospitals worldwide. The purpose of this study was to determine for molecular characterization of MDR A. baumannii clinical isolates obtained from the Wonju Christian Hospital in Gangwon province of Korea. A total of seventy nonduplicate A. baumannii isolates were collected from the Wonju Christian Hospital in Korea from March to April in 2011. All of the MDR A. baumannii isolates were encoded by $bla_{OXA-23-like}$ gene and all isolates with the $bla_{OXA-23-like}$ gene had the upstream element ISAba1 to promote increased gene expression and subsequent resistance to carbapenem. 16S rRNA methylase gene (armA) was detected in 44 clinical isolates which were resistant to amikacin, and phosphotransferase genes encoding aac(3)-Ia and aac(6')-Ib were the most prevalent. A combination of 16S rRNA methylase and aminoglycoside-modifying enzyme genes (armA, aac(3)-Ia, aac(6')-Ib, and aph(3')-Ia) were found in 31 isolates. The sequencing results for the quinolone resistance-determining region (QRDR) of gyrA and parC revealed the presence of Ser (TCA) 83 Leu (TTA) and Ser (TCG) 80 Leu (TTG) substitutions in the respective enzymes for all MDR. Molecular typing for MDR A. baumannii could be helpful in confirming the identification of a common source or cross-contamination. This is an important step in enabling epidemiological tracing of these strains.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.114-120
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• 2012

The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.

• Korean Journal of Environmental Agriculture
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• v.16 no.4
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• pp.333-340
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• 1997

An analytical method was developed to determine residues of haloxyfop-R and its methyl ester in soils and soybeans using gas-liquid chromatography (GLC) with electron capture detector (ECD). Soil or soybean sample was acidified and extracted with acetone. The extract was then subjected to ion-associated partition to individually separate haloxyfop-R and the neutral methyl ester. One phase containing haloxyfop-R was methylated with $BF_3$/methanol, partitioned to n-hexane and analyzed by GLC/ECD. The other phase containing the methyl ester was further purified by Florisil column chromatography prior to GLC determination. No cross contamination was found between two phases containing each of the acid and methyl ester, thus two compounds can be separately determined as the identical haloxyfop-R-methyl. Overall recoveries of haloxyfop-R from fortified samples averaged 88.2${\pm}$3.9% (n=12) and 88.3${\pm}$4.0% (n=6) for soils and soybeans respectively, and those of haloxyfop-R-methyl showed mean values of 89.2${\pm}$4.0% (n=12) and 85.6${\pm}$5.6% (n=6). Detection limits of both haloxyfop-R and its methyl esterwere 0.005㎎/㎏ and 0.01㎎/㎏ for soil and soybean samples respectively.