• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.427-431
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• 2012

This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers' hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers' hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.

• Food Science and Industry
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• v.48 no.4
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• pp.34-42
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• 2015

• 축산식품과학과 산업
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• v.10 no.1
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• pp.22-30
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• 2021

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.78-79
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• 1971

• Food Industry And Nutrition
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• v.8 no.2
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• pp.38-42
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• 2003

• Food Industry And Nutrition
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• v.8 no.2
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• pp.43-50
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• 2003

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2003.11a
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• pp.5-13
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• 2003

• Food Industry And Nutrition
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• v.10 no.1
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• pp.6-10
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• 2005

• Food Industry And Nutrition
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• v.5 no.1
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• pp.13-17
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• 2000

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1055-1062
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• 2004

The food bank program is one of the social welfare programs that collects surplus food and grocery products from food service and manufacturing industries, and then distributes them to those in need. The objective of this study was to investigate the food donors' perception of the program and the current status of food donation, and make a few suggestions to improve the program. A total of 200 respondents from 84 restaurants, 40 buffet restaurants, 40 bakeries, and 36 contract food service management companies participated in this study. The average amount of surplus food was 5.39 kg/day, and its 51.4% was being done away with. One of the donation benefits that most respondents expected was public relations for themselves as a program participant. The respondents' main information sources about the program were newspapers, magazines, and TV. Needs assessments regarding the program information showed that the respondents needed information about formalities, process, and donation benefits. One of the major setbacks in improving the program was insufficient information on it.