• 동아시아식생활학회지
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• 제21권3호
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• pp.401-417
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• 2011

The purpose of this study was to investigate consumer concerns about hazardous elements on foods and recognition of the roles of government, food producers, and consumers in securing food safety. The data were collected from the 443 adult consumers living in Seoul, Busan, Daegu, Incheon, Kwangju and Daejeon through a self-administered questionnaire. Frequencies, t tests, analysis of variance and Duncan's multiple range tests were conducted using SPSS Windows. The results of the survey were as follows: (1) the respondents were worried about health risks related to hazardous elements on foods, (2) many respondents were more worried about preservatives of imported foods than those of domestic foods, and (3) most respondents mentioned that observance of enforcement regulations by producers was the most important factor for ensuring food safety in the future. These results imply that regulations regarding the safety of imported foods should be increased.

• KSBB Journal
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• 제30권5호
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• pp.253-256
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• 2015

송이버섯 추출액의 박테리아에 대한 항균력을 측정하기 위하여 최소저해농도를 확인한 결과 젓갈 제조시 빈번하게 발생하는 부패균, 어병원인 균등 9가지 박테리아에 대해 성장이 저해되는 것을 확인하였다. 확인된 송이버섯 추출액의 항균력을 저염 젓갈의 제조 공정에 적용하기 위해 식품보존제인 사과산나트륨과 아질산나트륨을 함께 첨가하여 S. aureus에 대한 최소저해농도를 확인하였다. 그 결과 사과산나트륨과 아질산나트륨의 최소저해농도가 각각 0.25 g/L와 0.025 g/L로 크게 낮아지는 것을 확인할 수 있었다. 본 연구를 통해 항균력을 갖는 송이버섯 추출액을 첨가함으로써 일반적으로 첨가되는 식품보존제의 농도를 크게 낮출 수 있었을 뿐 아니라 송이버섯의 다양한 기능성이 추가된 고급화된 저염 젓갈을 개발할 수 있을 것으로 예상된다.

• 한국수산과학회지
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• 제53권6호
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• pp.851-860
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• 2020

Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.

• 한국식품과학회지
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• 제20권1호
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• pp.23-27
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• 1988

Bacillus subtilis의 생육 억제에 미치는 보존료의 병용효과 및 식염과의 상승효과를 조사하기 위하여 tryptone glucose-yeast extract 액체배지에 potassium sorbate와 sodiun bnzoate를 각각 최고허용농도의 1/2인 0.1%, 0.03%로 처리하고 이에 미생물의 내염성 기준도인 2% 식염을 첨가하여 진탕배양(4시간) 또는 정치배양 (4일)하면서 생육 상태를 조사한 결과, 두 보존료의 상승효과가 정치 및 진탕배양에서 모두 나타나지 않았으나 potassium sorbate와 식염의 병용처리구에서는 상승효과가 현저하게 나타났다.

• 한국포장학회지
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• 제11권2호
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• pp.101-107
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• 2005

The term 'antimicrobial' packaging encompasses any packaging technique(s) used to control microbial growth in the food product. These include packaging materials and edible films and coatings that contain antimicrobial agents, and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such a way that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are being developed continually. Many of them exploit natural agents, to control common food-borne microorganisms. Current trends suggest that in due course, packaging will generally incorporate antimicrobial agents and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• 한국지역사회생활과학회지
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• 제24권1호
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• pp.27-36
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• 2013

This study was performed to investigate the antimicrobial effect against food-borne pathogens of Sanguisorbae officinalis L. ethanol extract. The antimicrobial activity of the ethanol extract was determined using a paper disc-diffusion method and the diameter of the clear zone was measured. The diameters of the clear zone in the presence of 10 mg of the ethanol extract were the maximum against Staphylococcus aureus among the tested 4 gram-positive bacteria and Pseudomonas aeruginosa among the tested 7 gram-negative bacteria. Analysis of the minimum inhibition concentrations (MIC) showed that the ethanol extract exhibited a similar efficacy as sorbic acid, well-known chemical preservatives. The growth inhibitory effects of the ethanol extract in the concentrations of 250, 500, 1,000 and 2,000 mg/L on food-borne pathogens were determined against Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium and Pseudomonas aeruginosa. The growth of the microorganisms was significantly (p<0.05) inhibited by the ethanol extract in the concentrations higher than 250 mg/L. Thus, the results of the present study demonstrate that the ethanol extract exhibits antimicrobial effects against food-borne pathogens, suggesting that Sanguisorbae officinalis L. could be used as natural antibacterial agent in food.

• Journal of Microbiology and Biotechnology
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• 제25권4호
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• pp.479-491
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• 2015

Lactobacillus species have been shown to enhance intestinal epithelial barrier function, modulate host immune responses, and suppress the growth of pathogenic bacteria, yeasts, molds, and viruses. Thus, lactobacilli have been used as probiotics for treating various diseases, including intestinal disorders, and as biological preservatives in the food and agricultural industries. However, the molecular mechanisms used by lactobacilli to suppress pathogenic bacterial infections have been poorly characterized. We previously isolated Lactobacillus plantarum JSA22 from buckwheat sokseongjang, a traditional Korean fermented soybean food, which possessed high enzymatic, fibrinolytic, and broad-spectrum antimicrobial activity against foodborne pathogens. In this study, we investigated the effects of L. plantarum JSA22 on the growth of S. Typhimurium and S. Typhimurium-induced cytotoxicity by stimulating the host immune response in intestinal epithelial cells. The results showed that coincubation of S. Typhimurium and L. plantarum JSA22 with intestinal epithelial cells suppressed S. Typhimurium infection, S. Typhimurium-induced NF-κB activation, and IL-8 production, and lowered the phosphorylation of both Akt and p38. These data indicated that L. plantarum JSA22 has probiotic properties, and can inhibit S. Typhimurium infection of intestinal epithelial cells. Our findings can be used to develop therapeutic and prophylactic agents against pathogenic bacteria.

• Journal of Dairy Science and Biotechnology
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• 제37권2호
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• pp.83-93
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• 2019

Food spoilage by fungi is responsible for considerable food waste and economical losses. Among the food products, fermented dairy products are susceptible to deterioration due to the growth of fungi, which are resistant to low pH and can proliferate at low storage temperatures. For controlling fungal growth in dairy products, potassium sorbate and natamycin are the main preservatives used, and natamycin is approved by most countries for use in cheese surface treatment. However, a strong societal demand for less processed and preservative-free food has emerged. In the dairy products, lactic acid bacteria (LAB) are naturally present or used as cultures and play a key role in the fermentation process. Fermentation is a natural preservation technique that improves food safety, nutritional value, and specific organoleptic features. Production of organic acids is one of the main features of the LAB used for outcompeting organisms that cause spoilage, although other mechanisms such as antifungal peptides obtained from the cleavage of food proteins and competition for nutrients also play a role. More studies for better understanding these mechanisms are required to increase antifungal LAB available in the market.

• 한국식품위생안전성학회지
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• 제33권1호
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• pp.83-88
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• 2018

시중에 유통 중인 물휴지 62 품목을 선정하여 살균보존제 성분 및 유해물질 함유 여부 등의 안전성을 조사하였다. 일반적으로 화장품 및 식품에 가장 많이 사용하는 살균 보존제인 안식향산나트륨은 46 품목에서 200~3500 ppm 검출되었고 파라벤류는 1 품목에서 파라옥시안식향산메칠이 9 ppm 검출되었다. 사용할 수 없는 살균보존제인 메칠클로로이소치아졸리논과 메칠이소치아졸리논(3:1)혼합물이 1 품목에서 검출되어 부적합 판정되었으며, 메칠클로로이소치아졸리논 5 ppm, 메칠이소치아졸리논 140 ppm 검출되었다. 염화세틸피리디늄은 5 품목에서 7~13 ppm 검출되었으며, 모두 허용기준 이내로 나타났다. 잔류유해물질인 포름알데히드 검사결과는 $0.069{\sim}1.796{\mu}g/g$로 허용기준인 $20{\mu}g/g$ 이하였다. 메탄올은 5~51 ppm 검출되었으며, 이 중 4 품목에서 허용기준인 20 ppm보다 2배 이상의 농도가 나타났다. 안전한 제품이 유통될 수 있도록 메탄올의 잔류경로에 대한 지속적인 조사 및 모니터링이 필요하다고 판단된다. 물휴지의 pH를 측정한 결과 4.0~8.2로 나타나 유통화장품의 pH 3.0~9.0 기준에 적합하였으나, 물휴지에는 pH 기준이 설정되어 있지 않으므로 안전관리를 위해서는 pH 기준을 설정하는 고시개정이 필요할 것이다.