• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.180-184
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• 2010

This study surveyed the change of housewives' purchase behaviors by food safety incidents; the outbreak of 2008 Melamine incident in Korea as for example. 565 housewives in Gunsan were interviewed in March 2009. 52.3% of respondents were regarded as unsatisfactory for food safety management in Korea. Despite the result of scientific assessment for melamine, 74.6% of respondents were yet regarded as health-threatening substance. By the point of before, during and after Melamine-related food safety incident, we were surveyed the level of purchase for melamine-related food items as five scales, the results were $2.47{\pm}0.97$, $1.80{\pm}0.92$ and $1.62{\pm}0.92$, respectively (p < 0.001). After the incident happened, the purchase level was even more reduced. This study also found that there were significance difference (p < 0.05) among the respondents' knowledge for melamine toxicity and food safety management in Korea concerning housewives' purchase behaviors, i.e. the more accurately for melamine toxicity and higher satisfactory of consciousness of food safety, there were less change of purchase behaviors. In conclusion, the consciousness of food safety and accurate knowledge of hazards were significantly affected for the change of housewives' purchase behaviors by food safety incidents. Therefore, it can be suggested that the need for more scientific risk communication strategies with consumer.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.470-475
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• 2013

The objective of this study was to investigate the perceptions and purchase behaviors on foreign matters in food. For that, we conducted a survey of 348 adults living in a metropolitan area. Concern over the presence of foreign matters in food was a lower than that for other harmful factors such as heavy metals, BSE, harmful microbes and so on. 70% of respondents would not take the snack which was detected a rat's head, including the manufacturer's product and similar products with it after the foreign matter incident. In contrast, about of 54% respondents were willing to buy canned tuna after the incident. It is necessary to prepare more detail management and policy on foreign matters in food.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.108-114
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• 2013

To describe the comparative awareness between media and industry, we conducted a survey with a professional group including 28 food safety managers at food corporations and 17 food journalists to find out the differences in perception of 'reporting terms' and 'correspondence terms' when food safety incident occurs. We surveyed by questionnaire methods and did the statistical analysis by SPSS. The results showed that 70.6% of the journalists and 92.9% of the corporation workers answered 'yes indeed' about the question whether the media has a great influence when food safety incident occurs. In the perception that use of the stimulating terms of the media was the cause of company damage, 83% of the corporate workers answered 'yes indeed', and 70.6% of the journalists answered 'yes'. It means that both groups agreed on stimulating terms causing company damage. In the question whether the 'reporting terms' of the media and the 'correspondence terms' of the government and academia made a difference in the consumers' perception and the spread of the incident, 92.9% of the corporate workers and 35.3% of the journalists answered 'yes indeed'. It means that both groups showed a common opinion that the difference in choice of words expanded the perception of consumers, and the spread of the incident. However, the corporate workers agreed with this in a more serious manner than the journalist group. In standardization of 'reporting terms' and restricting use, corporate workers were overall at a positive stand while journalists showed a big difference in opinion within the group. In conclusion, it is necessary to establish a measure to standardize the terms used by corporations, journalists, and professionals in order to decrease the differences of terms and the damage of consumers and the company when food safety incident occurs.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.162-168
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• 2009

This study was conducted the analysis of food safety incidents between January 1998 and October 2008 using media reports. Total number of food safety incident was 569 through the study period. The average of food safety incident per year and month was 51.7and 4.9, respectively. The top 10 food types involved in the lists of food safety incidents were as follows; marine products, meat and meat products, confectionaries, beverages, special nutritional food, teas, noodles, soy and bean paste sauces, and milk and milk products etc. The top 10 single foods also were as follows; ready-to eats, meat, confectionary, health support foods, steeping tea, infant formula, meat products, ginseng products, foods for body weight control etc. Of the total 569 incidents, 247 (43.4%) were related with chemical hazards involving pesticide, food additives etc, biological hazards were 126 (22.1 %), and physical hazards were 97 (17.0%) incidents. In analysis stage in the food chain at which breakdown in food safety occurred, primary production were the most common stage with 364 (64%) incidents, and incidents at the manufacture handling and distribution stages were with 151 (26.5%), and 44 (7.7%), respectively. The results of this study can be used as a better data for risk analysis or food safety strategies.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.509-515
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• 2007

The purpose of this study was to determine the service quality satisfier and dissatisfier factors of family restaurants in Korea by using a qualitative research method, the critical incident technique(CIT). The CIT helps researchers find new factors or attributes by grouping key issues and categorizing common factors from the raw data, critical incidents which critically satisfied or dissatisfied customers. The respondents must describe the incidents in details. There are many previous studies on the attributes related to service qualities, selections, and revisiting intentions and the relationships between the attributes. These studies offer many insights for general trends and directions for managing service qualities, but not how to improve service quality practically. It is difficult to know specific service quality factors especially influencing Korean customers because the factors come from previous research and not from the respondents themselves. Therefore, this research categorized key satisfier and dissatisfier factors from 402 critical incidents described by 261 respondents into 5 groups and 33 subcategories. Real cases and examples are also explained that either critically satisfied for dissatisfied customers at family restaurants.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.184-193
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• 2008

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.

• 한국해양학회지
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• v.22 no.4
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• pp.271-278
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• 1987

Attempts were made to elucidate the responsible toxin in mussel Mytilus sp. which caused a food pisoning incident in March 1986 in Pusan, Korea. Two persons were dead and 15 persons intoxicated in the incident. The mid-gut glands of the mussel collected were extracted with dichlorlmethane, filtered through a Diaflo ulteafiltration membrane, and then purified by chromatography on Bio-Gel P-2 and Bio-Rex 70. The toxic fractions obtained were analysed by electrophoresis, TLC and ion-pairing reversed phase HPLC analyses. The results showed that the fractions contained GTW$\_$1-4/ as the major component, along with neoSTX, PX$\_$1,2/ as the minor. It was concluded from these results that the causative mussel toxin of the above food poisoning was PSP.

• Agribusiness and Information Management
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• v.9 no.1
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• pp.23-36
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• 2017

The incidents of garbage dumplings in 2004 and the report on giant castella are the examples that shows how big the influence of broadcasting on the industry is. There were discussions on the importance of securing the objectivity of broadcasting, however, the existing related researches have lacked the analysis of actual proof for the influence of broadcasting contents, and as that of the law and system was confined to theoretical arguments, there were not enough suggestions for realistic alternatives. In this paper, we will examine the influence of broadcasting contents on the food industry through an analysis of actual proof, and propose alternatives in terms of the law and policy for securing the objectivity and fairness of broadcasting, to solve this problem.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.315-322
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• 2015

This study was performed to investigate the influence of Corporate Social Responsibility (CSR) activity on corporate image and repurchase intention (pre and post measure) after the news of food incident. A questionnaire survey was carried out for 235 college students in Seoul, Korea. The participants were given an instruction with CSR activity of company in food industry and completed the survey. We collected the survey and did the statistical analysis by SPSS. The result of this study was as follows: Significant differences (p < 0.05) were found between the two groups, one was aware of corporation's CSR activity and the other was not. The ranges of score of each question on corporate images after and before providing CSR information were 3.21-3.94 and 3.89-4.62, respectively. Also, the ranges of score of each question on repurchase intention after and before providing CSR information were 3.11-4.64 and 3.60-4.67, respectively. Thus, the result confirms that the previous studies' conclusion which explains CSR can shield consumers' negative attitude toward the company. The finding of this study emphasizes the importance of CSR activity to the companies in food industry and the need for making public awareness of CSR activity.

• Korean Journal of Organic Agriculture
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• v.27 no.1
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• pp.17-32
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• 2019

The objective of this study is to investigate the effect of pesticide-related accident on prices and sales of eggs and the perception of food safety accidents among consumers. For this, we analyzed the impact of the pesticide incident on consumers' purchases by separating large discount stores and eco-friendly specialty stores with econometrics methods. In addition, the value changes for each egg certification were analyzed after the accident. Perception of food safety accidents was conducted through a survey to investigate the awareness of the pesticide-related accidents, changes in purchases, and the causes of the pesticide accidents. Furthermore, the risk analysis was conducted. This results show the importance of trust and communication in food safety accidents between distributors, consumers and concerned authorities. Also, after the accident, consumers' interest and premium exist in the breeding process such as animal welfare, not only in the final product. Therefore in order to actively respond to food safety accidents such as pesticides-related accident, response and improvement are necessary considering various aspects such as risk assessment, risk management, and risk communication.