• Journal of Preventive Medicine and Public Health
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• v.45 no.1
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• pp.1-7
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• 2012

Using three Austrian case studies, the variegated applications of molecular typing in today's public health laboratories are discussed to help illustrate preventive management strategies relying on DNA subtyping. DNA macrorestriction analysis by pulsed field gel electrophoresis has become the gold standard for subtyping of food borne pathogens like listeria, salmonella, campylobacter and Bacillus cereus. Using a Salmonella Mbandaka outbreak from the year 2010 as example, it is shown how the comparison of patterns from human isolates, food isolates, animal isolates and feed isolates can allow to identify and confirm a source of disease. An epidemiological connection between the simultaneous occurrence of tuberculosis in cattle and deer with cases of human tuberculosis due to Mycobacterium caprae in 2010 was excluded using mycobacterial interspersed repetitive units variable-number tandem repeats subtyping. Also in 2010, multilocus sequence typing with nonselective housekeeping genes, the so-called sequence based typing protocol, was used to elucidate connections between an environmental source (a hospital drinking water system) and a case of legionellosis. During the last decades, molecular typing has evolved to become a routine tool in the daily work of public health laboratories. The challenge is now no longer to simply type microorganisms, but to type them in a way that allows for data exchange between public health laboratories all over the world.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.923-935
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• 2021

Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freezethaw process were determined to assess the effects of the added fat on lipolysis and lipid oxidation of grass carp surimi. Freeze-thaw treatment increased free fatty acid content, mainly due to the decomposition of phospholipids and some neutral lipids by lipase. With repeated freeze-thaw treatment, the levels of free fatty acids and phospholipids were correlated with the lipid oxidation indexes and lipoxygenase activity, indicating that lipid degradation can promote lipid oxidation. In the same freeze-thaw cycle, surimi products with high fat content are more vulnerable to oxidative damage, neutral lipids are the main source of free fatty acids in the early stage of freeze-thaw, and phospholipids are the main source of free fatty acids in the late stage.

• Food Science and Industry
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• v.55 no.2
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• pp.176-187
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• 2022

Because of human population growth, longer lifespans, and climate change, there is growing concern around world to produce enough food and feed. Insects are regarded as an alternative with high potential because the production of insects demands limited amounts of water and land, and they can add value to low-value by-products. Insects have high levels of crude protein, lipids and minerals. The relative amount of protein can vary substantially, with crude protein content ranging from 23% to 76%, depending on insect species. Their amino acid composition is good and protein digestibility is high. Insect to be a significant sustainable source as a replacement of ingredients such as soya or fishmeal in the feeds of terrestrial livestock or fish. This review provides an overview of nutritional value of insect in animal feed and challenges required to develop a sustainable, safe, and affordable insect farming industry.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.121-137
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• 2005

Today's rapid industrialization and population concentration in cities lead to a vast economic growth, and consequently, people's increased desire of spending demands abundant and diverse food. As a result in Korea, annual food waste is 4.1 million tons (24.6% of household waste) and daily food waste amount to 11,397 tons which is equivalent to 1,400 loads of 8-ton truck. It is best to recycle toed waste as manure, forage, and fuel than reclamation but separate collection of food waste is very difficult by reason of water content. So only a little portion of food waste from large-scaled restaurants and cafeterias that handle food waste relatively well. requirement for recycling food wastes into forage and manure needless to say, reduction activity is best way. Therefore, large-scaled restaurants and cafeterias need to seek plans to minimize food resource waste thus reducing the cost and waste processing cost by implementing appropriate reduction program.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.12-18
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• 2016

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

• Journal of Korean Society on Water Environment
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• v.18 no.4
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• pp.371-377
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• 2002

The purpose of this study is to develop effective operating process in order to achieve more suitable conditions of Anoxic-Oxic-Anoxic-Stripper(AOAS) SBR through real-time control. To improve the removal efficiency, glucose, methanol and synthetic food waste acid fermentant were added as an external carbon source, In the case of glucose and synthetic food waste acid fermentant, TN, TP were removed to average 86.9%, 73.0% respectively. Methanol was removed to average 64.6%, 55.4% respectively. The synthetic food waste acid fermentant proved to be the most efficient and allowed for the substitution of an external carbon source. The removal rate of $COD_{Cr}$, was approximately 90% at all cases. The results of the study that a correlation between ORP (Oxidation-Reduction Potential), pH and DO and nitrification or denitrification when an external carbon source is added and when it isn't was showed that ${\Delta}ORP$ is suitable parameter. ORP reacted properly to denitrification (${\Delta}ORP<-10$) and nitrification (${\Delta}ORP<0$). The use of real-time control saved anywhere between 61 and 67 minutes at the anoxic(1) stage and 26 to 52 minutes at the oxic(1) stage. When the time saved from the anoxic(1) and oxic(1) was added to the anoxic(2) stage for the removal efficiency of TN and TP increased from 0.7 to 13.9% and 12 to 35 % respectively.

• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.124-130
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• 2017

This paper describes in detail proximate composition, nutritional profile, phytochemical constituents, antioxidant activities, antimicrobial potential, and antihemolytic activity (towards human erythrocytes) of various fractions of wild Ganoderma lucidum. Proximate analysis established that wild G. lucidum comprises about $87.02{\pm}5.45%$ of moisture, and the remaining part is a rich source of proteins ($8.59{\pm}0.37%$), crude fiber ($54.21{\pm}1.2%$), and carbohydrate (35.16%) with smaller fat content (3.33 %). Similarly, phytochemical screening revealed the presence of flavonoids ($217.51{\pm}0.30mg/g$), ascorbic acid ($116{\pm}7.32mg/g$), phenolics ($360.72{\pm}34.07mg/g$), ${\beta}$-carotenes ($0.42{\pm}0.04{\mu}g/g$), and lycopene ($0.05{\pm}0.00{\mu}g/g$). Extracts of wild G. lucidum in various solvents provided first line protection against Escherichia coli and Pasteurella multocida in the order of ethyl acetate> ethanol> methanol> n-hexane> water. Furthermore, aqueous and methanolic extracts of wild G. lucidum were found to be safe towards human erythrocytes. Overall, wild mushroom (G. lucidum) was found to be a good source of dietary supplements, antimicrobial and antioxidant agents in the pursuance of its commercial utilization in food and pharmaceutical industries.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Journal of Aquaculture
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• v.13 no.2
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• pp.147-152
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• 2000

To reduce the production cost of the rotifer, different combinations of Chlorella and Baker's yeast were used to mass culture of Brachionus calyciflorus. Rotifer density tended to decrease abruptly at 100% Chlorella-feeding, when unionized ammonia level ranged from 14.1 to 29.6 ppm and DO level from 0.2 to 0.3 ppm. Hence DO level > 0.3 ppm and unionized ammonia level < 14 ppm should be maintained. Production cost of the rotifer was the highest, when a combination of 100 % Chlorella was chosen as food source, but it was about 1.8 times less, when a combination of 70 % Chlorella and 30% yeast was used as food source. However, the highest rotifer density remained almost at the same level, when either of the combination was chosen as food source. A combination of 70 % Chlorella and 30 % yeast is recommended for maximum production of the rotifer at the lowest feed cost.

• Nutrition Research and Practice
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• v.13 no.5
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• pp.434-443
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• 2019

BACKGROUND/OBJECTIVES: The intake of sugar has increased worldwide, and it is well established that childhood experiences and food preferences affect lifelong eating habits. To discourage sugar intake, nutrition education was imparted, and the effectiveness of the nutrition education program was investigated by considering the nutrient density and major dietary sources of sugar intake. SUBJECTS/METHODS: Twenty four-hour dietary recall and sugar intake frequency of 96 pre-school children (educated n = 47; non-educated n = 49) were collected on 3 consecutive days (1 weekend day, 2 weekdays) after 11 weeks of imparting nutrition education. Dietary intake of nutrients and total sugar were analyzed, and the intake frequency of sugar source foods were identified. All nutrition education programs were focused on a hands-on education program, and consisted of cooking lab, play, activity, animation, and visual materials. The difference between the two groups was verified by the Chi-square test or t-test. All statistical analysis was performed with significance level at P < 0.05. RESULTS: Compared to the non-educated group, the intakes of protein (P < 0.001), fiber (P < 0.01), potassium (P < 0.05), iron (P < 0.05), zinc (P < 0.05), and iodine (P < 0.001) were significantly higher, and the intakes of carbohydrate (P < 0.01) and total sugar (P < 0.05) were significantly lower in the educated group. The cumulative percent of sugar intake of top 20 sugar source foods in the educated group (82.80%) was lower than that of the non-educated group (85.75%). The contribution of beverages on total sugar intake was lower in the educated group. The average frequency of consuming sugary foods was significantly lower in the educated group (P < 0.05). CONCLUSIONS: Our results indicate that nutrition education on discouraging sugar intake is effective in reducing the amount of total sugar consumed, resulting higher nutrient density in the diets of pre-school children.