• 한국환경보건학회지
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• 제37권4호
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• pp.298-305
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• 2011

Objectives: There has been a great amount of controversy in the food industry over the effectiveness of using gloves. The objectives of this study were to examine the microbial contamination of food handlers' hands and determine if using gloves could ensure safe handling of foods. Methods: Samples were collected through the glove-juice method from the bare and gloved hands of food handlers at work and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichiacoli, Staphylococcus aureus, and Salmonella spp. Microbiological testing was conducted according to the Food Code of Korea. Results: Microbial contamination was consistently higher with bare hands than with gloved hands, although the microbial loads on both hands increased over time. Under certain conditions, there were significant differences between the bacterial loads on bare and on gloved hands (p<0.05). E. coli, S. aureus, and Salmonella spp. were still alive on both bare and gloved hands at the time the food handlers finished their work. Conclusions: Wearing gloves was associated with a marked reduction of bacterial contamination of the hands. However, the practice of continuously wearing gloves during food handling increases the potential for cross-contamination of bacteria. The findings of this study emphasize the need for a rational use of gloves, and strict adherence to hand hygiene compliance among food handlers.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.301-305
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• 2003

This study was conducted to develop an HPLC method for determining vitamin B$_{12}$ in fortified foods which has typically been determined by microbiological assays according to AOAC and Korean Food Code approved methods. Vitamin B$_{12}$ (cyanocobalamin) was determined by reversed-phase HPLC with a triple column and UV/VIS dectector (550 nm) using the column switching technique after extraction with 5 mM potassium phosphate solution by sonication without a clean-up procedure. The recovery of spiked samples and limit of detection (LOD) by HPLC were 78.6 ∼107.5 % and 2 ppb ($\mu\textrm{g}$/kg), respectively. The LOD of the microbiological assay (MBA) was much lower than that of HPLC. The concentrations of vitamin B$_{12}$ analyzed in all tested samples (n=12) confirmed compliance with declared label claims. The range of recovery ratio by the HPLC method when compared to the microbiological assay was 76.2 ∼140.0 %. There was not significant difference between the HPLC and MBA methods (p < 0.01) with r=0.9791 and linear regression y=0.9923x-0.04. The HPLC method for determining vitamin B$_{12}$ using the column-switching technique appears to be suitable for determining vitamin B$_{12}$ concentrations above 1 $\mu\textrm{g}$/100 g in fortified foods.ied foods.

• 한국환경보건학회지
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• 제39권1호
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• 한국수산과학회지
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• 제52권1호
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• 분석과학
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• 제20권2호
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• pp.170-175
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• 2007

올리브유중 벤조피렌을 분석하기 위하여 고속액체크로마토그래피/형광검출기를 이용하였다. 시료의 지방성분을 헥산으로 제거한 후 N,N-DMF 수용액을 다시 헥산으로 추출하여 후로리실 SPE 카트리지로 정제한 후 기기분석하였다. 이동상으로는 아세토니트릴과 물의 혼합용액(8:2)을 사용하였으며 형광검출기의 여기파장은 294 nm이었고 형광파장은 404 nm이었다. 평균 회수율은 95%이었으며, 정량한계는 $0.9{\mu}g/kg$이었다. 대상 식품인 올리브유 중 벤조피렌의 검출수준은 불검출~$1.9\mu}g/kg$이었으나, 식품공전의 기준인 올리브유중 벤조피렌의 최대수준 $2.0{\mu}g/kg$이하이었다.

• 한국식품위생안전성학회지
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• 제37권6호
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• pp.418-428
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• 2022

본 연구는 코덱스 식품분류에 포함된 식물성 가공식품에 대해 그 원료식품에 대한 코덱스 식품원료 분류 정보(그룹 및 subgroup)와 국내 식품원료 분류 포함 여부를 파악하기 위해 수행되었다. 연구 결과를 간략히 요약하면 다음과 같다. 첫째 코덱스 주요 가공식품 그룹별로 코덱스 분류 내용을 가공식품 그룹(분류 코드의 수/원료식품이 포함되는 식품원료 그룹 수/식품원료 분류에 포함되지 않은 원료식품의 수)로 보면, 건조 과일류(46/8/0), 건조 채소류(76/11/1), 건조 허브류(54/4/12), 곡류 도정 가공품(36/1/0), 차(19개 코드, 가공식품으로만 분류), 식물성 조제유(17/4/3), 식물성 정제유(34/8/9), 과일 주스(20/8/0), 채소 주스(3/2/0)로 나타났다. 둘째 국내 식품원료 분류에 포함되어 있지 않은 원료식품의 수는 건조 과일류 9종, 건조 채소류 14종, 건조 허브류 35종, 곡류 도정 가공품 0종, 차 6종, 식물성 조제유 3종, 식물성 정제유 9종, 과일 주스 2종, 채소 주스 0종이었다. 셋째 코덱스와 국내 식품 분류에 차이를 보이는 코코넛(코덱스는 열대과일뿐만 아니라 견과로도 분류), 올리브(유지종실뿐만 아니라 열대과일로도 분류) 그리고 코덱스 분류에서 특이점을 보이는 건조 고추(향신료로 분류, 건조채소류로 분류하지 않음), 토마토 주스(원료식품은 채소류, 주스는 과일주스로 분류), 생강(잎은 식품원료 분류에 포함되어 있지 않으나 뿌리줄기는 향신료에 포함)과 같은 식품에 대해 코덱스 식품 분류를 활용하는 데 주의가 필요한 것으로 나타났다.

• 한국균학회지
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• 제21권4호
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• pp.279-284
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• 1993

담자균류의 영지버섯으로부터 homocysteine methyltransferase를 code하는 metE 유전자를 methionine 요구성 균주인 대장균에 complementation시켜 cloning하였다. 그 결과 삽입된 DNA의 크기는 약 1.54 kb 이었고, 5개의 제한효소 부위가 존재하였다. 이 clone체의 제한지도를 작성하였고, southern blot 분석으로 metE 유전자는 영지버섯의 genome으로부터 유래하였으며, 단일 복제수로 존재함을 확인하였다.

• Journal of Microbiology and Biotechnology
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• 제11권1호
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• pp.1-6
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• 2001

Ten strains of plasmid-harboring Bifidobacterium sp. were isolated from the feces of adults and children, and named as Bifidobacterium sp. GE1-GE8, ST, and SH5. These plasmids were categorized into three homologous groups (pKJ50-homologous, pKJ36-homologous, and non-homologous groups) according to Southern hybridization patterns using the formerly characterized bifidobacterial plasmids, pKJ50 and pKJ36, as probes. nine strains harboring the plasmids were shown to accumulate single-stranded DNA as a replication intermediate, based on the S1 nuclease treatment and Southern hybridization. These results suggest that the strains replicate by a rolling circle mechanism. Minimal inhibitory concentrations (MIC) of the isolated bifidobacteria against several antibiotics were determined. Two strains, GE2 and GE3, showed relatively high MiC values against tetracycline ($793.6{\mu}g/ml$) and erythromycin ($153.6{\mu}g/ml$), respectively. The tetracycline resistance of GE2 disappeared when the resident plasmid of GE2 was cured by ethidium bromide. These results show that pKJ36-homologous and pKJ50-homologous plasmids are prevalent among various Bifidobacterium strains and some Bifidobacterium plasmids appear to code for antibiotic resistance.

• 급식외식위생학회지
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• 제1권1호
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• pp.9-18
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• 2020

B. cereus-produced cereulide as an emetic toxin is commonly isolated in starch-based cooked foods. This study examined the prevalence of B. cereus from ready-to-eat foods in markets by polymerase chain reaction analysis and determined the relationship between the level of B. cereus and the quantity of cereulide in the sample after different storage times and temperatures. The prevalence of general B. cereus in 43 starch foods was 32.6%, and the level of B. cereus ranged from 0.5 to 1.95 log cfu/g, meeting the Korea Food Code Specifications of 3 log CFU/g of B. cereus. No samples revealed emetic B. cereus. Fried rice samples were inoculated with a cereulide-producing reference strain, B. cereus NCCP 14796, to determine the level of B. cereus and the quantity of cereulide in the samples after storage for 0, 4, 6, 8, 20, 24, 30, 48, 72, and 96 h at 7, 25, 35, and 57℃. The average levels of B. cereus at 7, 25, 35, and 57℃ were 4.38, 7.31, 7.88, and 3.82 log cfu/g, and the levels of cereulide were 150.41, 1680.70, 2652.65, and 77.83 ㎍/mL, respectively, showing a significant difference according to the incubation time (P<0.05) and temperature (P<0.001).

• 대한영양사협회학술지
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• 제13권2호
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• pp.123-137
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• 2007

The purpose of this study was to investigate the current nutritional labeling practices in the processed foods industry. Package labels provide consumers with reliable nutritional information, which has been considered a useful aid for food selection and a potent educational tool for nutrition in a daily life. To assess the nutritional composition labeling and nutritional claims on the food package labels in the Korean market, 2,691 processed foods were purchased from a wholesale market in August, 2004, under the food categories specified in the 2004 Food Code. Nutritional composition labels were found on 674 out of the 2,691 processed foods items. The study findings were as follows. Milk and dairy products showed the highest percentage(56.6%) of nutritional composition labeling among the food categories, while 86.2% of processed foods carried inappropriate types of nutrition labels. The title of nutritional composition labeling was ordered according to the nutritional composition presented on the top part of the box. The regulations method which it indicates was 77.8%. The expression unit of the nutritional composition labeling was per 100g(32.8%) or per OOg (29.4%). Of total processed foods, 83(3.1%) offered nutritional claims in their labels. These claims were divided into two ways: nutrient content claims and nutrient comparative claims. The most frequently used term in nutrient content claims was "contained"(67.2%). "More" or "Plus" were frequently used term in nutrient comparative claims(11.2%). Calcium was the most popular among nutrients claimed by processed foods(34.3%).