• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.103-113
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• 2005

Sanitary codes of retail ffod establishment of Korea, Japan, China, and America were reviewed in order to figure out the differences of the codes. The codes of Korea & Japan are similar in many aspects. The code of America regulates food safety procedures in detail and are easy to interpret. The code of China is broad and not specific in the procedures. Korean code deals with many administration affairs and Japanese code deals with food test and business. Chinese code also deals with administration and standards. American code defines 90 different terms while the codes of rest of the countries define only few terms. For sanitization American code specifies the procedures in specific terms in detail but others do not specify the procedures. For facilities, the American code specifies location, material and procedures but other codes also specify the material but the contents of the codes are not so much specific to compare with American code.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.111-119
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• 2017

We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.

• Journal of the korean veterinary medical association
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• v.30 no.3
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• pp.172-182
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• 1994

광견병(rabies)은 국제수역사무국에서 지정한 동물전염병 분류 List B에 속하며, 전염병 코드 번호는 B 058이다. 본 병의 병명은 영어로는 , 불어로는 , 스페인어로는 로 표기하며, 특히 인체에서의 본병에 대하여는 로 표현한다. 우리말로는 동물에서의 질병을 <광견병>, 인체에서의 본병을 <공수병>으로 부르고 있다. 병인체는 Rhabdoviridae에 속하는 Lyssavirus이며, 최대 잠복 기간(maximum incubation period)은 6개월로 알려져 있다. 인수공통전염병(zoonosis)의 1종이다. 매개체(vector)로 작용하는 절지동물은 없는 것으로 알려져 있다. 광견병과 관련하여, 동물의 국제교역을 위한 동물검역 시행에 있어서 반드시 적용하여야 할 사항인 국제수역사무국(O.I.E) 제정 동물위생 규약(Zoo-sanitary Code)을 번역하여 소개한다.

• Korean Institute of Interior Design Journal
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• no.23
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• pp.74-84
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• 2000

The objective of this study is to develop the evaluation checklist in the public interior spaces for the elderly and the Disabled people. The propriety and intensity of three architectural codes and two standards were examined by comparing with each other and the score was made according to the value. Findings revealed that Korean accessibility code had more mandatory items than others. The essential items to the handicapped's behaviour should be preserved, but less important things could be reconsidered. Also Korean code stressed the vertical moving equipments. But Swedish code had obligatory items in fire refugees facilities, and American code emphasized the corridor and sanitary facilities. Therefore, American and Swedish mandatory items and recommendations which were not addressed in Korean code and guidelines should be considered to apply to ours by investigating a user's problems and adaptation. This research can be used as a basic checklist for public spaces by users as well as guidelines of final design.

• The Korean Journal of Food & Health Convergence
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• v.5 no.3
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• pp.35-40
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• 2019

In this study, general bacterial counts and coliform counts, which are hygienic indicator microorganisms, were tested for candy, chocolate, and jelly which are easily available and enjoyed around. After dropping each sample on the desk, indoors, and outdoors, it is immediately collected, or washed and collected to confirm the myth of the 3-second rule. Immediately after removing the wrapping paper, each sample was dropped on the desk, indoors, and outdoors, and after 3 seconds from the moment of contact with the surface, and then collected in a sample bag using sterilized sanitary gloves. After the same operation, each sample was rinsed for 5 seconds using sterilized sanitary gloves and sterilized distilled water, and then collected in a sample bag. The number of bacteria detected in non-washing candies was 41 CFU/g at outdoor and the number of bacteria detected in non-washing chocolate was 76 CFU/g at outdoor. The number of bacteria detected in non-washing jellies was 79 CFU/g at outdoor. Coliform group was not detected in all samples. This showed good results at the level of m = 10,000 or less, which is an allowable value suggested in the Food Code. Also, effect of washing on contaminated food was confirmed. This result is remarkably low compared with the microorganism specimens shown in Food Code, and it is confirmed that contamination occurs but not high value. Therefore, the myth of the 3-second rule is true compared to the figures based on Food Code. However, it showed the characteristics of bacteria that could survive and cross-contaminate on dry food surfaces and emphasized the importance of hygiene through food contact to unsanitary surfaces to minimize the risk of food poisoning.

• Journal of the korean veterinary medical association
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• v.30 no.3
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• pp.149-161
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• 1994

광견병(rabies; OIE List B 058)과 관련, 국제수역사무국 (OIE; Office deInternational Epizooties)에서 제공한 최근의 발생정보를 중심으로 역학동향과 주요국가별 광견병 관리대책을 검토하였다. 최근에 수집된 광견병 해외발생 역학정보 자료는 92/93년도 보고자료이므로 실제적으로는 91/92년도의 발생실태로 보면된다. * 자료 : Animal Health Yearbook (OIE/FAO/WHO) International Zoo-sanitary Code (OIE) HANDISTATUS; Computer Data Base (IICA)

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

• Journal of Environmental Health Sciences
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• v.27 no.4
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• pp.107-114
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• 2001

The number of covered carts selling snack foods along the streets are increasing in Korea and people enjoy eating foods at these carts. However there are only a few reports on the contamination or sanitary condition of the food carts. This study was performed to investigate the sanitary condition of food and water at the street food carts in the eight major areas of a city. Water and several kinds of food, kimbop(laver rollers) ddeokbokki(stir fried rice cake in hot pepper paste) oemuk(fish cakes) fish cake soup, and soy sauce were collected from four street carts from each of the 8 areas from June to August in 2001 The standard plate counts(SPCs) and coliform groups were examined according to the Food Code of Korea. The nufitness rates of SPCs of the samples were 0~15.6%: 15.6% in kimbop:6.3% in fish cake soup; and 3.1% in water samples SPCs were not detected in some samples. of ddeokbokki, oemuk and soy sauce. The unfitness rates of coliform groups were 0~62.5%; 46.9% in kimbop; 6.3% in ddeokbokki,;22.9% in oemuk 62.5% in fish cake soup; and 3.1% in soy sauce. Coliform groups were not detected in water sample The numbers and unfitness rates of SPCs and coliform groups showed increasing tendencies over time within a day. The higher the air temperature was the more increase of bacteriological growth was observed These results indicate that the level of bacteriological contamination of foods and water in the street carts should be monitored and strict inspection is necessary. There should be legal consequences for serving contaminated food to the public.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.41-46
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• 2000

The level of plasticizer such as diethyl phthalate (DEP), di-n-propyl phthalate (DprP), di-n-butyl phthalate (DBP), di-n-pentyl phthalate (DPP), butylbenzyl phthalate (BBP), di-(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-(2-ethylhexyl) adipate (DEHA) was determined in disposable sanitary gloves. Samples of disposable sanitary gloves were taken at retail shops, and their overall extractions in carbon tetrachloride were measured, after establishment of soxhlet appratus in 6 hours. All of 8 samples of disposable sanitary gloves at retail shops were polyethylene (PE). All of the manufactures was voluntarily labelled their boxes of gloves in line Korea Food Code. The level of phthalate esters and DEHA in all of 8 samples were not exceed the detection limit. The detection limits of DEP, DprP, DBP, DPP, BBP, DEHP, DCHP and DEHA were 1.8, 1.9, 1.3, 1.1, 0.9, 0.7, 2.1 and 0.8 mg/L, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.