• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.397-407
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• 1999

A survey was conducted to investigate the attitudes of the food specialist to the food developed by gene recombination. The mail survey was distributed to 1,400 food specialists and received 464, a response rate of 33.1%. Respondents were asked about knowledge, concerns of potential hazards, purchasing and labeling of the gene recombination foods. Most respondents (98.7%) have some knowledge on the gene recombination foods. 91.3% of respondents recognized necessity of gene recombination technology. However, they also point out its potential hazards (80.9%). The groups with less knowledge showed their increased worry on the hazard in comparison with ones of having more knowledge(p<0.01). The result indicated that there was negative relationship between knowledge and worry on the gene recombination foods. The groups with more knowledge showed their increased purchasing on gene recombination foods in comparison with ones of having less knowledge(p<0.01). The result indicated that there was positive relation-ship between their purchase intent for gene recombination foods and knowledge. 68.4% of respondents showed their interest on purchasing the gene recombination foods. In this group, most of them (44.9%) has on condition that low cost (27.0%). In addition, they also have not use the foods for their children (17.9%) if they buy it. Most respondents (85.3%) want labeling on the gene recombination foods.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.230-237
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• 2015

BACKGROUND: To identify the sources of inaccuracy in LC/MS/MS methods used in the routine quantitation of small molecules are described and discussed. METHODS AND RESULTS: Various UPLC coupled to triple quadrupole mass spectrometer and time of flight (TOF) were used to identify the potential sources of inaccuracy and inducing the pitfalls of qualification and quntitation during the veterinary drug residue analysis. Some of stable isotope labelled veterinary drugs, which were used as internal standards, presented "cross-talk", regardless of manufactures of mass spectrometer and types of spectrometer. Group of sulfonamides also presented inaccuracy qualification and quantitation due to the multi-residue analytical method with the same fragment ions at the close retention times. CONCLUSION: The phenomena of "cross-talk" occurring between subsequently monitored transition from stable isotope labelled and isotope non-labelled authentic chemical were identified. To prevent errors and achieve more accurate data during the analysis of small molecules by LC/MS/MS SRM method, Followings should be taken care of and kept checking; purity and concentration of stable isotope as an internal standard, prevention of carry-over during the separation in column, minimizing the ion suppression by matrix effect, identification of retention time, precursor ion and product ion, and full knowledge of data processing including smoothing and peak integration.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.201-214
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• 2015

The purpose of this study is to find factors which induce a purchase experience of natural seasonings. The findings and implications of the research can be summarized as follows. First, there is a significant difference in purchase experience of natural seasonings based on gender, a academic background, dining out frequency, and amount of food consumption. Second, knowledge of safety regulations on MSG has a negative effect on purchase experience of natural seasonings. Third, the results shows a positive effect of attitude to food safety on purchase experience of natural seasonings. Fourth, food-explore or health-oriented types regarding food-related lifestyle has positive effects on purchase experience of natural seasonings. These results will contribute by helping the food and restaurant industry develop efficient marketing strategies.

• Journal of the Korean Dietetic Association
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• v.24 no.3
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• pp.231-245
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• 2018

This study was conducted to investigate the status of food allergy knowledge and management of the teachers and operators of child care facilities in the Daejeon Area. Surveys of 262 teachers and 50 operators of child care facilities in Dong-gu and Jung-gu in Daejeon were conducted. The prevalence of food allergies was found to be 3.6% (102 children). The average score of teachers in the anaphylaxis knowledge survey was $0.18{\pm}0.22$. Additionally, the needs for food allergy education among teachers and operators was 88.2% and 98%, respectively. The survey revealed that all child care facilities in this study provide food service menus to parents, but only 14 facilities (28%) provided alternative food to children with food allergies, and some of these 14 facilities did not provide adequate alternatives. To ensure the safety and healthy growth of children with food allergies, it is necessary to provide food allergy education to teachers and operators, as well as to establish safe food service and allergy management systems in all child care facilities.

• Journal of Nutrition and Health
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• v.46 no.4
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• pp.357-368
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• 2013

Tailored nutritional education is generally found to be more effective in changing behaviors and to be more fully implemented than a non-tailored equivalent. This study was conducted in order to develop tailored nutritional education materials on food additives in processed foods based on need and levels of knowledge of educational targets of elementary-school students in Seoul Metropolitan City. The focus group interview was conducted with six elementary-school nutrition teachers in order to gather information and to develop a tailored quantitative questionnaire for the survey. Based on the results from 138 nutrition teachers, all answered that education on food additives in processed foods for students is necessary and both teachers and students need to receive education regarding definition, safety, and use of food additives for each processed food, in the form of video, PPT, and teaching-learning plan. Nutritional education materials for two classes were developed using video clips (grocery shopping and cooking class) about food additives in processed foods, PPTs with activity papers, two teaching-learning plans, and school newsletters to parents. In conclusion, the current study warrants conduct of further studies short-term and long-term impacts and efficacy of tailored need-based nutrition education in promotion of healthy nutrition by conveying proper scientific knowledge regarding food additives in processed foods for elementary-school students.

• Korean Journal of Health Education and Promotion
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• v.33 no.3
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• pp.83-93
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• 2016

Objectives: This study aimed (1) to share findings from the U.S. on customer use of social media for information seeking and sharing about food recall risks, and (2) to discuss the implications of the findings for the context of food safety and risk communication in Korea. Methods: A cross-sectional survey was conducted with 1,026 social media users aged 18 years or older in the U.S., recruited from the Knowledge Network's nationally representative panel. Results: About 26 percent of respondents used social media either to seek or share food recall information in the past year, with social networking sites being the most popular tool. With respect to social media use for information seeking, being married, perceived risk of getting foodborne diseases, and trust in Internet were significant, positive predictors; being Whites and trust in health professionals were negative predictors. Social media use for information sharing was positively associated with education, being married, foodborne disease history, and perceived risk of foodborne diseases; Whites, income, and trust in health professionals were negative predictors. Conclusions: The study gives theoretical, methodological, and practical implications for the context of food safety and risks in Korea.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

• Safety and Health at Work
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• v.8 no.1
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• pp.49-58
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• 2017

Background: This study determined current status of laboratory biosafety in Nigerian veterinary research facilities. Methods: A questionnaire was developed to obtain information from researchers across Nigeria from July 2014 to July 2015. Information regarding demographics, knowledge of laboratory biosafety, availability and proper use of personal protective equipment (PPE), any priority pathogens researched, attitude on and use of standard laboratory practices, and biosafety awareness was obtained using a numeric scoring system. Data were analyzed with descriptive statistics, and univariate and multivariate logistic regression. Results: A total of 74 participants from 19 facilities completed the questionnaire. General knowledge scores ranged from 3 to 28 (out of 28 possible points), with 94.6% of respondents receiving low scores (scores < mean + 1 standard deviation). Very few (17.6%) reported availability or use PPE. Many participants (63.5%) reported no access to biosafety level (BSL)-1-3 facilities. None reported availability of a BSL-4 facility. Knowledge scores pertaining to biosafety management practices ranged from 0 to 14 (out of 14 possible points) with 47.3% of respondents receiving good scores (scores > mean + 1 standard deviation). Only 16.2% of respondents (from four facilities) reported having biosafety officers. Rabies virus was the most researched pathogen (31.1% of respondents). The majority (71.6%) were unaware of laws guiding biosafety. Researchers [odds ratio (OR) = 18.0; 95% confidence interval (CI): 1.63, 198.5; p = 0.023], especially in BSL-2 (OR = 258.5; 95% CI: 12.71, 5256; p < 0.001) facility of research institute (OR = 25.0; 95% CI: 5.18, 120.6; p < 0.001), are more likely to have adequate access to and properly utilize biosafety devices and PPE. Conclusions: Current knowledge of laboratory biosafety is limited except among a few researchers.

• Nutrition Research and Practice
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• v.10 no.4
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• pp.424-432
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• 2016

BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared to other countries. Thus, this study was performed to investigate the overall perception of allergenic food labeling and its practice level in food manufacturing company employees. SUBJECTS/METHODS: The survey was administered to food safety employees and food development teams at food companies located in metropolitan areas. A total of 399 (93.8%) valid samples were used in the final analysis. Statistical analyses, including Frequency Analysis, t-test, Anova, PCA (Principal Component Analysis), and Pearson Correlation Analysis using SPSS ver. 21.0, were performed. RESULTS: The correct answer rate in the analysis of allergy-related knowledge level ranged from 15.0% to 89.7%. Analysis of differences in allergy-related perception by knowledge level showed significant differences in introduction of a food recall system, strengthening of relevant laws and regulations, content labeling, description of substitutional food, and differentiated package by age. CONCLUSIONS: It can be concluded that labeling of allergenic foods should be made easier and more convenient for checking by employees, developers, and consumers, and it is necessary to provide contents through the development of publicity, guidelines, or APP along with labeling.

• Journal of the Korean Home Economics Association
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• v.44 no.4 s.218
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• pp.75-86
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• 2006

The purpose of this study was to develop and evaluate the educational program of life safety for low grade elementary school students. The objectives of the life safety education were established, and the contents and instructions of the educational program were organized according to the needs of the 560 children and their mothers. Both experimental and control groups were evaluated before, immediately after and 3 weeks after the education in terms of knowledge about safety, attitudes and behaviors. The results of this study were as follows: 1. Twelve contents for safety education consisted of safety for electronic games, playing facility, mobile exercise machines, elevator/escalators, traffic and prevention for injury, pricking/cutting, collision/fall/slippery, drowning, burning, electric shock, food toxicity and child missing/sexual harassment/kidnapping. 2. The score of knowledge for safety, attitude, and behavior of the experimental group was improved after the post-tests. Thus, the educational effects were demonstrated to be significant in all evaluation sections.