• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1540-1549
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• 2017

Objective: Increasing food safety demands in the animal product market have created a need for a system to trace the food distribution process, from the manufacturer to the retailer, and genetic traceability is an effective method to trace the origin of animal products. In this study, we successfully achieved the farm tracing of 6,018 multi-breed pigs, using single nucleotide polymorphism (SNP) markers strictly selected through least absolute shrinkage and selection operator (LASSO) feature selection. Methods: We performed farm tracing of domesticated pig (Sus scrofa) from SNP markers and selected the most relevant features for accurate prediction. Considering multi-breed composition of our data, we performed feature selection using LASSO penalization on 4,002 SNPs that are shared between breeds, which also includes 179 SNPs with small between-breed difference. The 100 highest-scored features were extracted from iterative simulations and then evaluated using machine-leaning based classifiers. Results: We selected 1,341 SNPs from over 45,000 SNPs through iterative LASSO feature selection, to minimize between-breed differences. We subsequently selected 100 highest-scored SNPs from iterative scoring, and observed high statistical measures in classification of breeding farms by cross-validation only using these SNPs. Conclusion: The study represents a successful application of LASSO feature selection on multi-breed pig SNP data to trace the farm information, which provides a valuable method and possibility for further researches on genetic traceability.

• Korean Journal of Veterinary Service
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• v.33 no.1
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• pp.59-66
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• 2010

This study was carried out to investigate the characters of Listeria monocytogenes isolated from food, animal feces, dry cattle food, and the environment in Seoul and Kyonggi province during the period from 1998 to 2003. Serotyping of 70 L. monocytogenes isolates was performed according to the manufacturer's instruction. Minimum inhibitory concentrations (MICs) were determined by the microdilution method according to the guidelines of the Clinical and Laboratory Standards Institute. All the isolates were tested against 20 antimicrobial agents. The serotypes of the 70 L. monocytogenes isolates were 1/2c (62.8%), 1/2a (20%) and 1/2b (17.2%). Of the 70 L. monocytogenes isolates, 67.1%, 57.1%, 11.4%, 5.7%, 2.8%, 1.4% and 1.4% were resistant to tetracycline (Te), minocycline (Mi), norfloxacin (Nor), ciprofloxacin (Cip), neomycin (N), chloramphenicol (C) and cephalothin (Cf), respectively. However, all isolates were 100% sensitive to antibiotics such as amikacin, ampicillin, erythromycin, gentamycin, imipenem, kanamycin, ofloxcin, streptomycin, penicillin, trimethoprim, trimethoprim/sulfamethoxazole, tobramycin, and vancomycin. Multiple resistance patterns of the isolates were observed in TeMiNor Cip (1.4%), TeMiNor (7.1%), TeMiCip (2.9%), TeMiN (1.4%) and TeMi (44.3%). The results of this study indicate that many L. monocytogenes isolates are resistant to antimicrobial agents including Te and Mi. The possibility that the isolates could increasingly acquire multiple antimicrobial resistant properties cannot be precluded.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.15-18
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• 1978

For a general ingredients analysis and E Coli-form bacteria surveyed on the marketed milk, samples of bottled milk produced by four different companies were collected in Cholla Buk-do area and examined. The results are: 1) In water content samples A and C exceeded the standard slightly whereas B and D were good. 2) The contents of crude fat and crude protein of all samples were slightly higher than the standard. 3) All samples were deficient in contents of the crude ash and lactose. 4) In spite of the winter, all samples contained more coli-form bacteria than the standard allowance. Through the above results, it could be seen that all samples of marketed milk were a little poor in the contents of general ingredients and contained more coli-form bacteria than the standard allowances. Therefore, considering the general trends of increasing milk consumption and its influence on the national public health. it is necessary for the milk manufacturer to try to streng hen the scientific inspection and improve, the handling of milk products during the distribution.

• Journal of Distribution Science
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• v.14 no.2
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• pp.47-56
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• 2016

Purpose - The purpose of this study is to investigate the difference in the degree of significance and satisfaction perceived by college students and ordinary consumers on the HMR product attributes. Comparison of the difference on HMR product attributes between ordinary consumers and college students who belong to the current and future consumption groups of HMR will provide information for clear marketing strategies and PR on target consumers from the aspects of companies. Also, overall difference on HMR was investigated through IPA(importance-performance analysis) on significance and satisfaction with each product attribute. This result will provide information to food companies that produce or supply HMR products to be supplemented and improved. Finally, IPA was conducted between groups on product attribute to find which difference exists between groups. This result is also expected to provide crucial information to companies as suggested in the first purpose. Research design, data, and methodology - The procedure of analysis is as follows. First, independent sample t-test was conducted on the significance and satisfaction on HMR product attributes. Second, with using IPA, the significance and satisfaction on HMR product attributes of the respondents were checked to investigate marketing strategy direction on overall HRM products. Third, the difference between generations was verified using IPA on the college student and consumer groups. According to this result, the direction of marketing strategy on HRM products was to be proposed to food companies. Results - It was known that consumers consider HMR product attributes statistically and significantly such as nutrient content(nutrition), country of origin, brand, main raw material, packaging, and awareness of manufacturer. They keep after purchase more importantly than college students who considered only volume and price than consumers. In comparison with the difference in satisfaction on HMR product attributes, the college student group was more satisfied than ordinary consumers only in flavor, condition of food additives, and volume. Also, HMR related food companies must maintain taste, cooking method, manufacturing date, expiration date, and safety on current products continuously. Finally, as a result of analysis from the groups, the attributes such as cooking method, manufacturing date, expiration date, and safety were considered significantly with high achievement by the two groups. It was known that college students considered food texture to be important, but consumers considered storage method to be important after purchasing it. Conclusions - There is necessity to differentiate effectiveness of products when releasing HMR products subject to consumers and college students. The result will give great assistance to the improvement of companies, produce or supply HMR products. It will also provide entry strategies on target groups of companies that are planning for entry. The factors that consumers commonly considered not to be significant were brand, package form(appearance), cooking time, and sale(purchase) location, which were found in the comparison with the groups that awareness about manufacturers and storage method after purchase corresponded to college students and that distribution route corresponded to ordinary consumers.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.122-126
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• 2007

Expenditure on meat and meat products has been increased in Korea due to the increase of income and the change of diet. From raising farm animals to eating the meat, various hazardous elements can make their ways into the meat and meat products. Recently the issues on food safety and hygiene are drawing a lot of attention, and the current system for managing the safety of foods is still needed to be improved. This survey was aimed to monitor the current situation of country-of-origin labels and hygiene for the meat markets at 4 regions Korea. The survey was performed by collecting samples from whole- sale and retail stores in the nation, which were selling beef. The markets were divided into groups as to territory and the size of the market (Large size, Medium size, and Small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beef, all the market of 4 regions showed good agreements. However, such labels indicating the methods of cooking and storage were not properly posted on the products. Especially for Ho-nam region, corrections are needed. The results of monitoring sanitation conditions for the butcher shops at 4 regions in Korea showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothing, caps, and shoes. The problem with food safety is so complicated that producer, consumer, food manufacturer, the press, the government, and scholar should solve altogether. It is necessary to educate farmers, food handlers, consumers, etc. and provide them with an accurate information and knowledge.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.35-42
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• 2015

This study was performed for both evaluating the safety of other processed products and providing basic information for making the general standard for contaminants in the category of other processed products. We analyzed the contents of three heavy metals, thirty six anti-impotence drugs and their analogues, three anti-obesity drugs and their analogues, twenty eight steroid drugs and their analogues, collecting in Incheon Metropolitan City. Any illegal compound was not detected in those products. However the contents of lead, cadmium and mercury of those products were at the range of 0.001-13.390 mg/kg, 0.03-1.231 mg/kg and 0.001-0.650 mg/kg respectively. Because there are no standards of heavy metals against other processed products, we compared the analytical results with relevant standards of both S. Korea and foreign countries. As a result, two products exceeded the relevant standards of lead, and other two products exceeded the relevant standards of mercury. The relative hazards compared to PTWI of FAO/WHO (Codex), Seafoods-pajeonmix, Perilla seed powder exceeded PTWI standards 0.214. The compulsory standards of each food product are determined by the category of the products. Because there is no standard of heavy metals in the category of other processed products in S. Korea, any food products registered as other processed product by manufacturer are free with those standards. Abusing similar problems on the categorization of food products could cause consumers' health problem. To prevent these problems, detail regulations on the categorization of food products have to be introduced.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.117-121
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• 2007

The number of internet users and the scale of electronic on-line trading are on the increase due to the development of information technology and the internet. The aim of this study was to monitor the accuracy of country-of-origin labels and the indicated contents of meat available by electronic on-line trading by using a structural interview sheet for 100 on-line meat product markets. The result of this investigation showed a 100% level of accuracy for business name and telephone number whereas the company address, meat manufacturer and supplier, and business registration were less reliable. We also investigated the accuracy of site policy, e-mail address, and fax number. The results showed that the accuracy of fax numbers was the lowest. The product name and the kind of meat actually in the product showed a 100% level of conformity, while the price (96.3%), place of origin (93.6%), capacity (90.4%), meat parts (80.9%) and contents of the product (73.4%) showed a relatively low level of conformity. Serious safety issues were exposed by the disturbingly low 20.2% accuracy of indicated expiration dates and 5.3% accuracy of indicated manufacturing dates. To ensure food safety, it is essential to improve consumer understanding and trust regarding food safety through continuous public relations. More education and information are needed to raise consumer awareness of the facts versus myths regarding food safety.

• KSBB Journal
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• v.25 no.6
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• pp.572-576
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• 2010

Biological products, such as live varicella vaccine, are composed of biological substances derived from biological organisms. It is very difficult to identify these biologics' characteristics by analysis of simple physical and chemical methods alone. So the reference material is essential in order to evaluate the quality of bilogics. The 1'st national standard for varicella live vaccine was manufactured, established in 2002 and 2003, and have been used for the manufacturer's quality control and national lot release since then. As the lack of its availability and the decrease of its stability, this study was initiated by National Institute of Food and Drug Safety Evaluation (NiFDS) in 2008 to manufacture and establish the 2nd national standard for varicella live vaccine. The candidate material was manufactured from one of domestic manufacterers and the joint research of the NiFDS and manufacturers of varicella live vaccine was conducted to estimate of the reliable virus content. In the collaborative study, 3 laboratories including NiFDS performed the virus content test more than 7 times and all assay results were statistically analyzed. The mean coefficient of variation (CV) was 1.24%, and the geometric mean titre (GMT) variation range of each laboratory was low. On the basis of the results of this study, the candidate material of 2nd national standard for varicella live vaccine was assigned a potency of 4.26 log10 pfu/0.5 mL, when reconstituted in 0.7 mL.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.375-380
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• 2017

This study assessed the technology to minimize the discoloration to reduce the defect rate and penetrate the curing solution through the egg shells to produce quality smoked eggs that meet the preference of consumers. The discoloration refers to the defects on the colors of egg shells due to overheated smoking fluids, causing the eggs to be discarded. The manufacturing process was prepared by the manufacturer of the regular smoked egg manufacturing process. A preliminary study found that the preferred salinity of smoked eggs was 1.67~2.00% and the major processing factors have been set to maintain the optimal salinity of smoked eggs and an industrially attainable minimum defect rate below 3%. When the eggs were aged at $50^{\circ}C$ for 96 hours to produce the smoked eggs, the discoloration rate was 0%. When the circulatory dipping method was applied, 3.00% salinity was achieved after 8 hours. When the eggs were smoked at that time, the salinity was 1.67%. With a $2.07kg/cm^2$ pressure, 3.33% salinity was achieved after 4 hours and 2.00% salinity was achieved when the smoked eggs were produced. To identify the most efficient pressurizing method, 0.52, 1.55, 1.86, 2.07, 2.38, 2.58, and $3.62kg/cm^2$ were applied, the discoloration rate was 2.2% after 4 hours under a $2.07kg/cm^2$ pressure. The aging and pressurized method is considered to be the basis for reducing the manufacturing time and decreasing the rate of error during the smoked eggs process.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.