• 한국축산식품학회지
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• 제33권4호
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

• 식품보건융합연구
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• 제6권4호
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• pp.1-6
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• 2020

Food hygiene and nutrition is a serious public health concern. It is the responsibility of providers and duty of consumers to ensure that hygienic and nutritious food is being served and consumed respectively. A cross-sectional study was conducted among 384 students to assess the perception of hygiene and nutrition of food in the restaurant of Pokhara Valley, Nepal. Data were collected by a self-administered questionnaire. Two-third of the respondents were female in this study. The taste was the most common reason for the consumption of food in the restaurant. In the same way, more than two-thirds of the respondents considered restaurants' food for not having a balanced diet. Around one-third of the respondents consumed food high in vitamins and minerals, protein, carbohydrate, and calories in restaurants. Around two-thirds of the respondents considered hygiene of food in restaurants as slightly hygienic. More than two-thirds of the respondents considered unhealthy to eat food in the restaurant. The study found the association between education status, family type with a taste of the food. Proper awareness, promotion activities for the healthy nutrition lifestyle & food safety education is highly recommended at the local level.

• 한국식품영양학회지
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• 제32권3호
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• 한국식품과학회지
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• 제52권4호
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• pp.333-341
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• 2020

항산화 활성이 우수한 풋귤 식초를 개발하기 위하여 풋귤의 수확 시기(7월-9월)에 따른 총 페놀 및 플라보노이드 함량 및 항산화 활성을 측정하고, 3가지 원료 조건(풋귤 분쇄액, 10% 건조 청피 첨가 풋귤 분쇄액, 10% 로스팅 청피 첨가 풋귤 분쇄액)으로 제조된 풋귤 식초의 발효 특성, 항산화 성분 및 항산화 활성을 비교하였다. 7월에 수확된 풋귤 착즙액은 1.02±0.02 ㎍ GAE/mL의 가장 높은 총 페놀 함량이 확인되었으며, 플라보노이드 함량은 수확시기에 따른 유의적인 차이가 존재하지 않았다. 항산화 활성은 7월-8월에 수확된 풋귤 착즙액이 9월에 수확된 풋귤 착즙액보다 유의적으로 높은 DPPH 라디칼 소거능 및 환원력을 나타내었으며, 이러한 결과를 바탕으로 7월에 수확된 풋귤 착즙액을 식초 원료로 선정하였다. 원료 조건을 달리하여 제조된 식초의 최종 산도는 풋귤 식초가 6.0%, 건조 청피 첨가 풋귤 식초가 6.3%, 로스팅 청피 첨가 풋귤 식초가 6.7%로 모두 85%의 높은 발효 효율을 보였다. 건조 또는 로스팅 청피가 첨가된 풋귤 식초는 발효 13일차에 5% 산도에 도달하였으며, 풋귤 식초보다 발효 기간이 단축되고 높은 산 생성능을 나타내었다. 원료조건에 따라 색도의 변화가 확인되었지만 유의적인 차이는 없었다. 유기산 함량은 건조 청피가 첨가된 풋귤 식초가 acetic acid를 비롯한 총 유기산 함량이 30,201 mg/L으로 가장 높았으며, 특히 풋귤 식초보다 1.4배 높았다. 총 페놀 함량은 로스팅 청피 첨가 풋귤 식초에서 0.62±0.02 ㎍ GAE/mL으로 풋귤 식초와 약 2배 이상의 차이를 보였으나, 총 플라보노이드 함량은 풋귤 식초가 3.00±0.15 ㎍ CE/mL로 가장 높았다. DPPH 라디칼 소거능의 EC₅₀ 값은 건조 및 로스팅 청피 첨가 풋귤 식초가 각각 5.83±1.66 nL/mL, 4.71±0.07 nL/mL으로 풋귤 식초(9.16±0.87 nL/mL)보다 유의적으로 높은 활성을 나타냈으며, 환원력에서는 로스팅 청피 첨가 풋귤 식초가 7.47±0.28 nL/mL으로 활성이 가장 높았다. 이상의 결과로부터 7월에 생산된 풋귤 착즙액을 원료로 로스팅 청피를 첨가한 풋귤 식초는 초산 발효가 우수하고 높은 유기산 및 페놀 함량으로 우수한 항산화 활성을 나타내어 기존 풋귤 식초보다 항산화능이 강화된 기능성 식초로 활용될 수 있을 것으로 사료된다.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.293-304
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• 1999

이 연구는 대학급식소를 대상으로 HACCP 개념을 적용하여 급식되는 생.숙채류(8종류)의 매생물적 품질을 평가하고 음식의 위생적 안전성을 확보하기 위해 실시하였다. 주방의 위생 상태 평가에서 주방 바닥의 물기제거와 조리기구의 소독방법에 대한 기준 설정이 필요하였고, 조리종사자가 위생장갑과 위생적 기구사용에 대한 교육이 요구되었다. 주방의 배치에서 가열조리대와 선반의 거리가 가까워 가열 시 발생하는 열에 의해 선반에 보관된 음식의 미생물 증식 가능온도($5~60^{\circ}C$)에서 다뤄지고 있었으며 육안으로는 신선한 것으로 보였던 원재로의 미생물 수치는 총균수 $10^{5}~10^{7}$, 대장균균 수 $10^{3}~10^{6}$으로 Solberg등이 제시한 총균수 $10^{6}$, 대장균군 수 $10^{3}$을 초과하여 보다 철저한 검수와 적절한 공급자 선정이 필요하였다. 생채의 경우 씻는 과정에서 미생물 수치가 다소 감소하는 경향을 보였으나 시간 경과에 따라 계속 증가하여 배식 단계에서는 모두 기준치를 초과하였다. 숙채는 데치기 혹은 볶는 과정에서 미생물이 거의 사멸되었으나 생채와 같이 시간이 경과함으로써 미생물의 재오염이 발생하였다. 사용도구에 대한 미생물 검사 결과 행주를 제외한 배식용기, 조리원의 손, 칼, 야채절단기는 모두 Harrigan과 McCanece가 제시한 총 균수 $100\;\textrm{cm}^2$당 500미만, 대장균군 수 100 $100\;\textrm{cm}^2$당 10 이하의 안전기준치를 초과하여 개선이 요구되었다. 결론적으로 급식되는 음식의 안전을 위해 최상의 원료구입과 음식생산단계에서의 시간단축, 적절한 온도에서는 보고나, 위생적 기구 사용등을 통해 미생물의 증식방지 및 위생 관리에 노력해야 하겠다.

• 대한가정학회지
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• 제41권10호
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• pp.101-116
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• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• 한국산학기술학회논문지
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• 제17권9호
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• pp.570-577
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• 2016

본 연구는 충남 지역 일반 고등학생과 특성화 고등학생의 식품위생안전인식을 알아보고 학교유형별 차별화된 식품위생안전교육의 필요성 제기와 기초자료를 제공하는데 목적이 있다. 연구 결과 일반 고등학생들은 특성화 고등학생들보다 유의적으로 식품위생 안전을 중요하게 생각하였으나, 일반 고등학생들보다 특성화고등학생들이 유의적으로 식품안전에 대한 정보를 얻기 쉽고, 안전한 식품을 고를 자신이 있다고 조사되었다. 학교유형별 차이 없이 우리나라에 판매 유통되는 농축산물에 대해서는 조사대상자의 50.5%가, 가공식품에 대해서는 49.3%가 안전성이 그저 그렇다고 응답하였고, 학교 내 식품위생 안전교육이 필요하다. 40.7%, 매우 필요하다는 17.2%의 학생들이 응답하였다. 특성화고등학생들(평균 3.17)에 비해 일반 고등학생(평균 2.81)들은 식품안전 교육을 충분히 받고 있지 않다고 응답하였고, 안전한 식품을 고를 자신이 있다는 학생은 '식품을 위생적으로 다룰 자신이 있다'(r=.662), '식품안전에 대한 교육을 충분히 받고 있다'(r=.504)와 양의 상관관계를 보였다. 본 연구 결과는 일반고와 특성화 고등학생들이 식품을 위생적으로 안전하게 고르고, 다룰 자신이 있도록, 차별화된 식품위생 안전교육이 필요함을 제언한다.

• 한국식품위생안전성학회지
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• 제30권4호
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• pp.309-314
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• 2015

전국의 식품접객업소에서 사용되는 얼음 500 품목의 미생물학적 오염도 평가 (지표세균 및 식중독미생물)를 실시하였다. 지역별 수거한 얼음의 일반세균 평균값은 서울지역이 $2.31log_{10}CFU/g$으로 가장 높게 나타났으며, 전라도지역이 $1.83log_{10}CFU/g$으로 가장 낮게 검출되었다. 식중독 관련미생물(S. aureus, L. monocytogenes)은 검출되지 않았으며, 제빙기얼음과 포장판매얼음을 비교한 결과 포장판매얼음의 일반세균 평균값이 $0.45log_{10}CFU/g$ 더 낮게 검출되었다. 접객업소는 베이커리 매장, 디저트 매장, 음료 매장 세 가지로 분류하여 분석하였는데, 디저트를 판매하는 접객업소 얼음의 일반세균 평균값이 $2.37log_{10}CFU/g$로 가장 높게 나타났으며, 이는 접객업소에서 사용하는 얼음의 형태와 관련이 있는 것으로 사료된다. 따라서 본 연구의 결과를 기초로 제빙기 및 포장판매얼음의 안전한 위생관리를 위해서는 개인위생과 함께 주기적인 얼음제조 설비의 세척관리가 이루어져야 한다고 제시하였다.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.167-172
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• 2007

This study was conducted to determine the effect of hygienic processing (HP) on the reduction of microorganisms during manufacturing of saengshik with two vegetables (carrots and cabbage) and two grains (barely and glutinous rice) compared to general processing (GP). For GP, distilled water was used for washing raw materials and equipment. For HP, aqueous ozone (3 ppm) in combination with 1% citric acid and 70% alcohol were used for washing raw materials and the equipment, respectively. In carrots, after cutting, total aerobic bacteria (TAB), yeast and mold (YM) and coliforms were significantly increased to 5.19, 8.04 and 2.08 ($log_{10}$ CFU/g), respectively (p<0.05). Washing effectively reduced the increased microorganisms from cross contamination during cutting, but cross contamination increased with subsequent GP drying and milling procedures to 8.56, 8.27 and 3.71 ($log_{10}$ CFU/g) for TAB, YM and coliforms, respectively (p<0.05). On the other hand, HP washing of carrots with 3 ppm ozone in combination with 1% citric acid showed higher antimicrobial effect than GP washing, significantly decreasing the number of microorganisms (p<0.05). Further cross contamination did not occur through drying and milling due to cleaning the equipments with 70% alcohol prior to processing. After milling, the number of TAB, YM and coliforms were significantly decreased to 3.89, 4.47 and not detectable level ($log_{10}$ CFU/g), respectively (p<0.05). Similar results were observed in cabbage and grains. During storage for two months at different temperatures (22 or $4^{\circ}C$), there were no changes in numbers of spoilage microorganisms in the packaged saengsik after either processing. This suggests the importance of HP for the reduction of microorganisms during saengsik production, and demonstrates the effectiveness of disinfection at each processing stage in minimizing contamination levels to enhance microbial safety of saengshik products.

• 한국의상디자인학회지
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• 제25권2호
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• pp.83-95
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• 2023

The purpose of this study was to identify the effect of skin care salons' decision factors on customer satisfaction and revisit intention during the COVID-19 pandemic. The subjects of this study were 220 women in their 20s to 50s who reside in Seoul and the Gyeonggi-do area and are users of skin care salons. The data was statistically analyzed using SPSS V.25.0 and detailed research results are as follows. For the analysis of this study, frequency analysis, factor analysis, reliability verification, independent sample T-Test, one-way analysis of variance, post hoc test, Duncan test, and regression analysis were conducted. First, as a result of examining whether skin care salon decision factors during the pandemic have a positive (+) effect on customer satisfaction, hygienic environment satisfaction and service environment satisfaction, which are sub-factors of customer satisfaction, had a significant effect on professionalism, kind service, and distance, which are sub-factors of decision factors, and are independent variables. Second, as a result of examining whether skin care salon decision factors during the pandemic have a positive (+) effect on revisit intention, decision factors, which are independent variables, including professionalism, kind service, price, and distance showed significant effects on human revisit intention, As for physical revisiting intention, only kind service, distance, and professionalism showed significant effects, while price did not have a significant effect. Third, as a result of examining whether customer satisfaction during the pandemic has a positive (+) effect on revisiting intention, the service environment satisfaction and hygienic environment satisfaction, which were sub-factors of independent variables, showed significant results for human and physical revisit intentions. In this study, service environment and hygienic environment satisfaction were important variables for skin care salon decision factors. Professionalism and kind service were important for human revisit intention. Therefore, overall service environment, hygiene, and safety should be prioritized to increase revisit intention and efforts must be made to retain and improve customer satisfaction