• Title/Summary/Keyword: Safe foods

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A Strategy for Safe Addition of Selected Micronutrients to Foods for Children (어린이를 위한 일반식품에의 일부 미량영양소 임의영양 강화 안전 수준 평가)

  • Oh, Se-Young
    • Journal of Nutrition and Health
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    • v.42 no.2
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    • pp.128-134
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    • 2009

  • For children, voluntary addition of micronutrients to foods must be done without health risk to any of them. This study examined safe maximum levels of vitamin A and C, and calcium for children based on nutrient intake data from the 2001-2002 and 2005 National Health and Nutrition Examination Survey (NHANES) in Korea, while using the safe strategy for addition of micronutrients to foods suggested by EU. For the respective 2001-2002 and 2005 NHANES data proportions of potentially fortifiable energy intake ranged 0.36-0.40 and 0.31-0.34 and the $95^{th}$ percentile intake of energy were 2,325-3,296 kcal and 2,286-3,814 kcal depending upon age groups. Ninety-fifth percentile intake levels of vitamin A were over or close to UL, even without considering supplement intake for some age groups, which suggest that vitamin A fortification to foods required further consideration. For calcium, 12-14 year old children were the most sensitive group for excessive intake and nutrient fortification to foods. In these children, maximum levels for fortification were 242-290 mg and 484-580 mg with 0.135 and 0.068 proportions of fortified food (PFF) assumed, respectively, without considering calcium intake from supplements. With consideration of calcium intake from both diet and supplement, the maximum levels for fortification were 20-36% of those without supplement intake. The maximum fortification levels of vitamin C were the lowest in 3-5 year old children, showing 77-187 mg and 68-164 mg with and without supplement intake, respectively. These results suggest that the model used for risk assessment in this study can be used to help risk managers to set maximum levels for safe addition of micronutrients to foods.

  • https://doi.org/10.4163/kjn.2009.42.2.128 인용 PDF KSCI

A Study on Students' Intake of Street Foods and Their Perception toward Hygiene Status of Street Foods and Microbiological Analysis (길거리 음식에 대한 중${\cdot}$고${\cdot}$대학생의 섭취 및 위생상태 인식과 미생물 분석)

  • Kim, Mi-Jeong;Oh, Se-Young;Yoon, Ki-Sun
    • Journal of the Korean Society of Food Culture
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    • v.22 no.3
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    • pp.342-352
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    • 2007

  • We investigated the intake trends of street foods for middle school, high school and colleges students through the survey study. In addition, the factors affecting the students' consumption of street foods and their perception toward hygiene status of street vendor were studied. The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul were counted using 3M petrifilms. More than ninety seven % of the respondents had experienced street foods. All the respondents ate street foods 1 to 5 times a month. Forty percent of the respondent stated that 'good taste' and 'time-saving convenience' were their reason for eating the street foods. Their favorite foods were ddokbokgi and various fried foods. All the students responded that frying oil, drinking water, and soy sauce as well as the street vendors' attire and their cooking tools in street vendor were unsanitary. Forty percent of the respondents ranked frying oil as the most unsanitary substance. Eighty percent of the respondents responded that an enforcement of hygiene should be imposed on the street foods vendor. There were significant differences (p<0.001) among the student's age in the opinion related to the reasons of eating street foods, hygiene enforcement, existence of street foods and interest of hygiene status of street foods. High correlation (p<0.05) between the frequency of street foods and snack intakes was shown, regardless of student's age. The result shows that those who eat snacks more than once a day tend to eat street foods more frequently. Aerobic plate counts in Kimbab in 5 different vendors exceeded 10$^5$/g and contamination levels of enterobacteriaceae or coliform in Kimbab exceeded more than 10$^3$/g, which did not satisfy the microbiological standards. In conclusion, although the respondents thought that the sanitation of street foods was poor, most of them want the street food vendor to be maintained with better hygiene condition. This indicated that the regulation for safe street foods should be enforced and educational information about the preparation and serving for safe street foods should be provided to street food vendor.

  • https://doi.org/10.7318/KJFC.2007.22.3.342 인용 PDF KSCI

Development of the Supplementary Foods for Infants Using Korean Foods - Safety Storage Assay and Sensory Evaluation of the Supplementary Foods for Infants - (국내식품을 이용한 이유식 개발에 관한 연구(II) - 이유식의 미생물검사와 관능검사 -)

  • Min, Sung-hee;Sohn, Kyung-Hee;Yoon, Sun
    • Korean journal of food and cookery science
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    • v.9 no.2
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    • pp.105-108
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    • 1993

  • This study was carried out in order to investigate the condition of storage and to evaluate preference of supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed. A safety storage assay and sensory evaluation were conducted. The results are as follows: 1. In the safety storage assay, the microbiological quality of the products was good during the 13 day-storage in refrigerator. After 14 days, the total plate counts in the products were low and were determined safe. During the 17 day-storage in refrigerator, coliform was not found. 2. In the sensory evaluation, fruit products scored high in acceptability and cow liver products scored low.

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