• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2013.06a
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• pp.163-165
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• 2013

IMO(International Maritime Organization) is existed the movement for revising ISM Code so that the maintenance history and the trouble information given trading in a ship can be transferred. An empirical analysis was made on the influence that will have upon shipping industry through surveying on the recognition on ISM Code revision in employees of the relevant field and on the expected problems given being amended ISM Code as the above. In conclusion, the positive effect is judged to be more in the aspect of ship safety, which is the aim of ISM Code, rather than the negative effect, which may take place given being revised ISM Code. In other words, the clean market can be formed through this because fairness is maintained on both sides given trading in a ship by which opening the maintenance record and the trouble history is applied equally to a buyer and a seller. Ships can be reduced a loss of time and cost in preventing similar problems and seeking solution that may appear in important equipments, through this maintenance record. Also, based on these materials, it comes to be available for analyzing a risk of ship and preventing and managing a risk, thereby being increased ability of maintenance and repair in a ship, resulting in being judged to likely contributing to ship safety and environmental-pollution prevention.

• Food Science and Industry
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• v.54 no.2
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• pp.93-101
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• 2021

Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.

• Food Science and Industry
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• v.54 no.1
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• pp.11-28
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• 2021

Air pollution caused by particulate matters (PM) has become a global issue. PM is known to threaten human health by causing respiratory and cardiovascular disease. PM can be introduced to human gastrointestinal track through food intake, causing inflammation and changes in gut microbiota. Even at low PM concentrations, prolonged exposure to PM can cause significant accumulation of PM in food products. The adsorption of PM onto food surfaces is expected to be strongly influenced by the properties of food surfaces, but few studies have been reported. This paper examines several important food surface properties that may affect the interactions between PM and food surfaces, including surface wettability, surface charge, and surface microstructure. Understanding the adsorption of PM onto food surfaces can provide useful guidance for classifying PM-sensitive foods and controlling food chains, including cultivation, processing, preservation, and cooking, to ensure food safety against PM.

• Food Science and Industry
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• v.50 no.4
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• pp.82-91
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• 2017

The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.