• Journal of Community Nutrition
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• 제7권3호
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• pp.141-148
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• 2005

Food handling practices playa key role in the prevalence of food-borne illness. Despite the fact that pregnant women are high risk groups for food-borne disease, little is known about their actual food handling practices at home. The objective of this study was to investigate behaviors regarding food-related hygienic practices of pregnant women. The questionnaire included questions in five major areas : personal hygiene ; adequate cooking ; avoiding cross contamination ; keeping food at safe temperatures ; and avoiding food from unsafe sources. Analysis of 488 questionnaires showed the respondents were unaware of the importance of safe food handling practices. Especially, pregnant women in our study should be encouraged to be careful about either risk of adequate cooking $(2.08\pm0.66)$ and keeping foods at safe temperatures $(2.69\pm0.63)$. Residency and number of children were consistent independent predictors of food handling behaviors. Previous food safety education also was found to have significant effect on food handling practices. TV news and newspapers were considered the most usable sources of food safety information by respondents. The behaviors identified in this study represent ones of particular importance for high-risk populations, like pregnant women. These population characteristics identified in this study could be incorporated in development of food safety educational programs for pregnant women being vulnerable on food-borne illness. Our results could have implications for the design of effective food safety educational efforts. This study indicates the need for continued and improved food safety education and for enforcing systematic food safety education for pregnant women.

• Toxicological Research
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• 제1권1호
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• pp.31-41
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• 1985

The Japanese Good Laboratory Practice (GLP) Standard on Drugs was finalized as a guideline and implemented in April, 1983. This standard is intended to ensure the quality and integrity of the data from nonclinical toxicity studies submitted to the Ministry of Health and Welfare in support of applications for approval to manufacture or import new drugs or to be used in the reevaluation of previously approved drugs. The standard includes a guideline for organizational matters, personnel, facility, equipment, testing operation, documentation and conduct of studies. Principles and influences of implementation of Japanese GLP will be discussed briefly in comparison with foreign GLPs.

• Safe Food
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• 제9권1호
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• pp.4-12
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• 2014

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2005년도 제61회 국제 유가공 심포지움
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• pp.11-19
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• 2005

Heat treatment is essential for hygienic safety and for extending shelf-life of milk. Heating of milk affects principally its physicochemical, nutritional and organoleptic properties. The most important changes are the decrease in whey protein solubility and the decrease in stability of casein micelles. Maillard reactions are also important and undesirable consequences.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 방사선 조사 식품의 안전성 및 실용화에관한 국제심포지움
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• pp.35-49
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• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• 유통과학연구
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• 제13권12호
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• pp.23-31
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• 2015

Purpose - The purpose of this study is to determine consumers' awareness of hygiene and the perceived risks in the service areas of coffee shops and diners, or simply coffee shops. Research design, data, and methodology - A literature review was conducted on related publications, essays, and periodicals to find correlations among the variables. We developed a research model and hypothesis, and conducted empirical research for statistical data analysis. Results - The results satisfied adequacy standards, with GFI=0.926, AGFI=0.901, RMR=0.020, NFI=0.941, X²=403.197, and p-value=0.120. The results also displayed satisfied adequacy standards for the moderating effects of shop types, with GFI=0.998 (≥0.9 desirable), AGFI=0.998 (≥0.9 desirable), RMR=0.004 (≤0.05 desirable), NFI=0.999 (≥0.9 desirable), X²=1.572, and p-value=0.814 (≥0.05 desirable). Conclusions - A higher consumer hygienic awareness results in a better brand image. Moreover, greater perceived risk results in a worse brand image. Perceived risk is a vital determinant of brand image and it deeply influences customers' decisions to visit. Therefore, perceived risk is a vital determinant of forming a brand image and must be incorporated when devising strategies.

• Nutrition Research and Practice
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• 제15권sup1호
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• pp.70-78
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• 2021

BACKGROUND/OBJECTIVES: The recent coronavirus disease 2019 pandemic has brought to light issues regarding personal and environmental cleanliness. Individuals may have concerns about cleanliness at food service establishments when they consume food prepared at a restaurant. In Korea, a new restaurant hygienic certificate system was implemented in 2017. The effect of this new system has not been evaluated. SUBJECTS/METHODS: This study investigated consumers' perceptions of these new certificates using the protection motivation theory (PMT). An online survey was conducted to collect data and then exploratory factor analysis, analysis of variance, and multiple regression tests were run. RESULTS: The results of this study indicate that 3 different certificates had significant differences in threat (P < 0.001) and benefit (P < 0.001) perception. However, experience with a foodborne illness from a restaurant did not effect on the PMT variables. In addition, the 3-tier certificate did not motivate consumers to protect themselves against foodborne illnesses, while previous experiences of foodborne illness (P < 0.05), coping (P < 0.001), and benefits (P < 0.01) affected this protection motivation. CONCLUSIONS: This study suggests that consumers were not influenced by different certificate levels regarding their motivation to protect themselves from foodborne illnesses. Therefore, an improved plan should be initiated to clarify the meaning of these certificates. The results of this study can help the application and development of a new system for future adaptations.

• 한국농촌건축학회논문집
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• 제20권1호
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• pp.45-52
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• 2018

The purpose of this study is to investigate safety and dangerous awareness of environment on walking trails. For this purpose, questionnaire survey are carried out by people who had experience using walking trails during 2016. It is evaluated that environments of walking trails located inside big cities are inferior than ones located in small and medium-sized cities and countryside in air pollution, bed smell, water pollution, noise, and waste. Needs about management and number installed public restroom are high for hygienic environment of walking trails. With waste treatment, users of 2.4 percentage are showed improper behavior that they left their rubbish at the place out of view but others bring their trash. Accident likelihood is highly appreciated and possibility of physical accident like slipping is showed at the highest. The reasons of accident on walking trails are responded with carelessness of walkers and improper of installation or management of safety facility at the most. For safety environment of walking trails, needs of installation of safety fences and notices of dangerous area are requested. In order to separate prevention from paths of walking trails, signposts are needed at visual clearness, maintenance, installation with proper interval and location, and correct contents. Respondents of 2.4 percentage have experiences of accident on walking trails and physical accident like slipping is occurred at the most.

• 한국식품위생안전성학회지
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• 제3권3호
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• pp.99-103
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• 1988

현행 보건사회부 고시 제86-5호 식품 등의 규격 및 기준에 근거한 아질산근의 정량법에 대한 검토사항 등을 종합하여 새로운 정량법을 확립하고 이 방법 및 기기 분석 방법의 도입 가능성에 대하여 검토한 결과는 다음과 같다. 1) 종래의 비색방법과 개선과 방법에 의하여 분석과 결과, 참치햄의 경우 아질산염의 함량이 30.7~32.4ppm으로 분석 방법들 간에는 큰 차이를 나타내지 않았다. 또한 소시지 A 에서는 7.0~9.9ppm의 범위이었으며 로스구이 힘에서는 33.7~34.9ppm 이었다. 2) 참치햄, 소시지 A 및 로스구이 햄의 아질산염 함량은 식품 등의 규격 및 기준에 근거한 벙법에서 높게 나타났다. 3) 생선알젓제품에서는 알적 (1)의 경우에서는 0.9~1.0ppm이었지만 식품 등의 규격 및 기준에 근거한 방법에서는 검출되지 않았다. 4) 생선알젓 (2), (3) 에서는 3가지 방법 모두 2.2~2.6 ppm의 범위로 아질산염 함량에는 큰 차이가 없었다. 5) HPLC 정량조건에 의한 아질산염의 검량곡선은 검토된 아질산성 질소 $0.5~3\;\mu\textrm{g}/ml$의 농도 범위에서 직선성을 나타내었다. 6) PHLC에 의한 분석방법으로 아질산염을 정량한 결과 생선알젓류에서는 종래의 비색법과 거의 동일한 함량은 2.0 ppm으로 정량되었다. 7)소시지 B에서는 20.0~24.0 ppm으로 검토된 3가지 방법들 간에는 큰 차이가 없었다.

• 수산경영론집
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• 제46권3호
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• pp.51-61
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• 2015

The purpose of this study is to find food safety approach in the Eco-label Chain of Custody(CoC) which is only focused to traceability. Because, consumers want to be assured the certified seafood comes from sustainable fishery as well as hygienic. In order to this approach, we used Analytic Hierarchy Process(AHP) method as belows. We first understood the CoC criteria for using pair-wise comparison and analyzed and selected each Eco-label certifications and standards. Second, we carried out a survey to the targeted standard Marine Stewardship Council(MSC) CoC auditors all over the world and analyzed the priorities of food safety approach to 4 principles and 12 criteria belong the MSC CoC Standard. As the results, we found out that 'Management System' has the highest priority in the principles and 'Documentation' and 'Keeping Record' are the most important criteria for this approach. In addition, 'Training' and 'Identification' are also higher priority of criteria. So, we suggested food safety approach method for improvement of these criteria in conclusion based on discussion with specialist in this field.