• 대한영양사협회학술지
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• 제15권3호
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• pp.262-277
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• 2009

Fresh-cut foods have been widely used in the school foodservice industry due to their convenience and saving effects of labor and working hours. This study evaluated the effectiveness of using fresh-cut foods in school foodservice with respect to cost efficiency, customer satisfaction, employee satisfaction, and productivity. First, in terms of cost efficiency, the cost of the fresh-cut food per meal price significantly increased by 2.6% via the new production plan. Meanwhile, the costs of labor and food wastes significantly decreased by 3.0% and 0.3%, respectively, after implementing the new plan. Second, customer satisfaction towards foodservice significantly increased, from 2.94 points prior to the new plan to 3.45 points. Third, foodservice productivity such as of the number of meals per full-time equivalent employee increased by 5.7 meals, from 143.0 meals to 148.7 meals after intervention. The productivity index of work hours for producing a meal also increased and was reflected by a work time reduction of 0.77 minutes, specifically from 4.25 minutes to 3.48 minutes. The labor cost per meal also decreased by 29.9 won, from 331.91 won to 301.97 won, but there was no significant difference. Through these results, we identified that using pre-process foods in school foodservice has positive effects on labor saving, customer satisfaction, and employee work satisfaction.

• 한국식품위생안전성학회지
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• 제39권4호
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• pp.335-342
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• 2024

2023년 2월에서 2023년 11월까지 온라인으로 구매한 신선편의식품 110건과 즉석섭취식품 115건을 대상으로 위생지표균(일반세균, 대장균군 및 대장균)과 식중독균(Staphylococcus aureus, Salmonella spp., Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, 병원성대장균)의 오염도를 조사하였으며, 분리된 균주를 대상으로 병원성 유전자를 확인하였다. 배송 형태는 보냉제를 사용해 배송 시간은 평균 24시간이 소요되어 일반 택배로 배송되었고 제품 표면온도 평균은 11.3 ℃이었다. 일반세균 정량분석 결과, 신선편의식품의 평균 일반세균수는 4.5 log CFU/g, 즉석섭취식품의 평균 일반세균수는 10.6 log CFU/g로 나타났다. 대장균군 정량분석 결과, 신선편의식품, 즉석섭취식품 각각 평균 1.2 log CFU/g이었고, 대장균은 검출되지 않았다. S. aureus, Salmonella spp., C. perfringens, 병원성대장균은 모든 제품에서 검출되지 않았다. B. cereus의 경우 신선편의식품 및 즉석섭취식품에서 각각 3건(2.7%), 1건(0.9%) 검출되었고, 오염 수준은 신선편의식품에서 평균 0.05 log CFU/g, 즉석섭취식품에서 0.01 log CFU/g으로 나타났다. B. cereus 검출된 4건의 검체에서 B. cereus가 생성하는 독소 유전자 6종(hblC, bceT, entFM, nheA, CytK, CER)에 대한 유전자 확인시험 결과 4주가 분리되었고, 구토독소를 제외한 1개 이상의 장독소 유전자가 확인되었다. L. monocytogenes의 경우 즉석섭취식품에서는 검출되지 않았고, 신선편의식품 1건(0.9%)이 검출되었다. 분리한 L. monocytogenes에서 iap 등 6종의 병원성유전자가 검출되었고, 1/2a 혈청형이 확인되어 식중독 발생 위험이 있음을 확인하였다.

• 한국식품위생안전성학회지
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• 제24권1호
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• pp.50-55
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• 2009

본 연구에서는 위해 수준이 상대적으로 클 것으로 추정되는 가열하지 않고 그대로 섭취하는 신선 채소류를 대상으로 이들 식품군에서 많은 발생하는 Listeria monocytogenes에 대한 국내 오염수준 모니터링 자료와 신선 채소류의 섭취량, L. monocytogenes의 양-반응 모델(dose-response models)을 바탕으로 위해 수준을 추정할 수 있는 모델을 개발하였고, 이를 바탕으로 위해 수준을 평가하였다. 개발된 모델을 @RISK를 이용하여 시뮬레이션 한 결과 신선 채소류의 섭취를 통한 L. monocytogenes에 의한 1인1일당 리스테리아증 발생가능성은 평균 $8.76{\times}10^{-16}$로, 연간 천만명당 발생환자수는 $3.23{\times}10^{-6}$로 추종되었다. 또한 본 연구에서 개발된 모델을 바탕으로 추후 더욱 발전된 미생물위해평가(MRA) 연구와 결과를 도출하기 위한 제언을 추가하였다.

• 한국축산식품학회지
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• 제38권4호
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• pp.829-834
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• 2018

The objective of this study was to determine the minimum enrichment time for different types of food matrix (pork, beef, and fresh-cut lettuce) in an effort to improve Escherichia coli detection efficiency. Fresh pork (20 g), beef (20 g), and fresh-cut lettuce (20 g) were inoculated at 1, 2, and 3 Log CFU/g of Escherichia coli. Samples were enriched in filter bags for 3 or 5 h at $44.5^{\circ}C$, depending on sample type. E. coli cell counts in the samples were enriched in E. coli (EC) broth at 3 or 5 h. One milliliter of the enriched culture medium was used for DNA extraction, and PCR assays were performed using primers specific for uidA gene. To detect E. coli (uidA) in the samples, a 3-4 Log CFU/mL cell concentration was required. However, E. coli was detected at 1 Log CFU/g in fresh pork, beef, and fresh-cut lettuce after 5, 5, and 3-h enrichment, respectively. In conclusion, 5-h enrichment for fresh meats and 3-h enrichment for fresh-cut lettuce in EC broth at $44.5^{\circ}C$, and PCR analysis using uidA gene-specific primers were appropriate to detect E. coli rapidly in food samples.

• 한국지역사회생활과학회지
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• 제20권3호
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• 동아시아식생활학회지
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• 제21권1호
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• pp.125-133
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• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• 한국포장학회지
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• 제23권2호
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• pp.109-117
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• 2017

Due to the rise of customer's alertness about fresh foods to health, in the past few years, the consumption of fresh food has increased sturdily. The use of gas scavengers is the most appropriate packaging technologies for fresh, fresh-cut produces and in ready to eat products. The gas absorber/scavenger has ability to protect or stabilize the wanted properties and shelf life of food. The success of gas absorbers in food depends on many parameters such as types of foods, storage temperature, relative humidity, initial gas concentration, and the characteristics of package materials. In this review article, we focus on the most recent research trends in gas scavenging systems used in food packaging, future trends. Intense research from industry and engineers remains important to the development of gas scavenging package that fulfill consumer requirements, enhance product quality, and offer environmentally friendly design and cost-effective application.

• 한국식품영양학회지
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• 제36권4호
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• pp.253-263
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• 2023

The purpose of this study was to analyse factors related to Home Meal Replacement (HMR) use among university students and to determine the dietary quality according to its consumption. A survey on the consumption of HMR and Nutrition Quotient (NQ) was conducted from September to November 2021. The study included 232 university students (88 males, 144 females) from Chungcheong. The proportion of consumption at least once a week was 71.55% for ready-to-eat foods, 55.60% for ready-to-cook foods, 40.95% for fresh-cut products, and 21.12% for meal-kits. The preference ratings were as follows: ready-to-eat foods, 3.77 out of 5 points, meal-kits, 3.53 points, fresh-cut products, 3.52 points, and ready-to-cook foods, 3.45 points. In terms of satisfaction, convenience (4.06 out of 5 points), taste (3.71 points), variety (3.67 points), and food hygiene (3.62 points) were rated the highest. The scores in the moderation NQ were significantly lower in the groups that consumed ready-to-eat foods (p=0.0002), ready-to-cook foods (p=0.0002), and meal-kits (p=0.0068) at least once a week compared to the groups that consumed them less than once a week. In conclusion, the results will serve as basic data for nutrition education for proper consumption of HMR among university students.

• 한국축산식품학회지
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• 제34권5호
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• pp.665-673
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• 2014

We compared standard culture methods as well as conventional PCR and real-time PCR for the detection of Listeria monocytogenes (L. monocytogenes) in milk, cheese, fresh-cut vegetables, and raw beef that have different levels of background microflora. No statistical differences were observed in sensitivity between the two selective media in all foods. In total, real-time PCR assay exhibited statistically excellent detection sensitivity (p<0.05) and was less time consuming and laborious as compared with standard culture methods. Conventional culture methods showed poor performance in detecting L. monocytogenes in food with high levels of background microflora, generating numerous false negative results. While the detection of L. monocytogenes in fresh cut vegetable by culture methods was hindered only by L. innocua, various background microflora, such as L. innocua, L. welshimeri, L. grayi, and Enterococcus faecalis appeared on the two selective media as presumptive positive colonies in raw beef indicating the necessity of improvement of current selective media. It appears that real-time PCR is an effective and sensitive presumptive screening tool for L. monocytogenes in various types of foods, especially foods samples with high levels of background microflora, thus complementing standard culture methodologies.

• 대한영양사협회학술지
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• 제26권2호
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• pp.116-125
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• 2020

The purpose of this study was to assess the sugars contents of home meal replacement (HMR) products currently sold in Korea. This study surveyed and examined the sugars contents in 835 popular HMRs (294 ready-to-eat foods; RTE, 499 ready-to-cook foods; RTC, 42 fresh-cut vegetables; FCV) through the nutrition labels. The average price, weight and energy content of 835 HMR products were 3,917.5 Korean won, 336.0 g, and 522.7 kcal, respectively. The sugars content per product was significantly higher in the RTCs (13.4 g) and RTEs (10.3 g) than that in the FCVs (4.2 g) (P<0.001), and the percentage of energy from sugars was 9.7% for the RTEs, 10.2% for the RTCs, and 8.7% for the FCVs without any significant difference. The sugars contents of 9 RTE types were in the order of side dishes (34.3 g), sunsik (22.5 g) and hamburgers (12.1 g) per package. The percentage of energy from sugars was highest in side dishes (28.1%), followed by kimchi (24.9%), sunsik (17.2%), and hamburgers (10.6%). Among 14 RTC types, the sugars contents were in the order of hot dogs (52.9 g), tteokbokki (30.4 g) and noodles (21.2 g) per package. The percentage of energy from sugars was the highest at 22.9% for sauces, followed by side dishes (17.3%), porridges (14.4%), instant stews (14.3%), and hot dogs (13.1%). Strategies and practices are needed to reduce the sugars contents of HMR producers and the sugars intakes of HMR consumers.