• Korean Institute of Interior Design Journal
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• v.27 no.2
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• pp.154-165
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• 2018

For the foundational study on automatic review of the barrier free Environment certification for the socially disadvantaged using BIM modeling information, we first confirm the need of the automatic review by analyzing the barrier free Environment certification an by investigating the existing studies on barrier free Environment certification. After that, we select a primary approach for our research by investigating the related works such as automatic review of the building code. As a next step, we generate the BIM modeling information, extract the classification system, analyze and extract items in the barrier free Environment certification according the extracted system, compares the items with the BIM generation information, and allocate them. And, we showed the potential usability of automatic review by deriving a process to prepare the ruleset structure for the automatic review and to prepare a criteria for BIM modeling guide.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.721-727
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• 2023

This study was conducted to evaluate the level of microbial contamination in smoked salmon products sold in hypermarkets in major metropolitan cities in Korea. Listeria monocytogenes is the primary cause of smoked and raw salmon product recalls. Here, we used L. monocytogenes as a bacterial hygiene indicator and investigated the microbial contamination level of frozen/refrigerated smoked salmon products collected from hyper markets. Contamination levels were analyzed by seasons, manufacturers, and consumption regions. For hygiene indicator bacteria, total bacteria count, coliforms, and Escherichia coli were examined according to the food code established by the Ministry of Food and Drug Safety, and polymerase chain reaction (PCR) was performed to detect Listeria sp. The highest contamination level was observed in spring in Busan among five consumption regions. Listeria was detected at a level of 2.1% among all samples collected. And especially L. monocytogenes was detected in two cases from the samples collected from Daegu and Daejeon. Sanitary standards and specifications should be established according to the contamination level of smoked salmon products investigated in this study, and continuous monitoring is necessary.

• Journal of fish pathology
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• v.23 no.1
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• pp.99-106
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• 2010

Aquatic animal diseases control act which is to assure the prevention of outbreak and spread of aquatic animal diseases in Korea has come into effect since 22 December 2008. In order to prevent outbreak and spread of aquatic animal diseases, risk analysis is newly introduced. The introduction of risk analysis for movement of aquatic animals related to implementation of recommendation of the World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary Measures and should be conducted in accordance with guidelines of OIE Aquatic Animal Health Code. This report involves gathering and analysing the information of international regulation and situations of risk analysis framework in Korea for movement of aquatic animals.

• Journal of Microbiology and Biotechnology
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• v.27 no.12
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• pp.2141-2150
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• 2017

This study was conducted to develop a screening method using Colilert-18 and a device for the detection of E. coli from agri-food production environments and fresh vegetables. The specificity and sensitivity of Colilert-18 by temperature ($37^{\circ}C$ and $44^{\circ}C$) were evaluated with 38 E. coli and 78 non-E. coli strains. The false-positive rate was 3.8% (3/78) and 0% (0/78) at $37^{\circ}C$ and $44^{\circ}C$, respectively. The detection limit of E. coli at $37^{\circ}C$ at <1.0 log CFU/250 ml was lower than that at $44^{\circ}C$. The efficiency of the developed device, which comprised an incubator equipped with a UV lamp to detect E. coli in the field, was evaluated by measuring the temperature and UV lamp brightness. The difference between the set temperature and actual temperature of the developed device was about $1.0^{\circ}C$. When applying the developed method and device to various samples, including utensils, gloves, irrigation water, seeds, and vegetables, there were no differences in detection rates of E. coli compared with the Korean Food Code method. For sanitary disposal of culture samples after experiments, the sterilization effect of sodium dichloroisocyanurate (NaDCC) tablets was assessed for use as a substitute for an autoclave. The addition of one tablet of NaDCC per 50 ml was sufficient to kill E. coli cultured in Colilert-18. These results show that the developed protocol and device can efficiently detect E. coli from agri-food production environments and vegetables.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.1-8
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• 2008

This study was conducted to develop a traceability system for systematic animal identifi- cation to increase efficiency of animal production, post production and processing to ensure that quality and sanitary meat products reach the consumers of the entire country. The new animal identification traceability system was designed for easy management, data collection and storage considering bar code, registration number and farm number.Specifically the system aimed 1) To provide standard radio frequency technology identification (RF-ID) for livestock management, standard of ear tag, microchip and ear tag identification equipment, 2) To guarantee meat product label thereby safeguarding the consumers 3) To give incentives to farmers for producing quality meat products and 4) To provide unified system for national livestock management.Results of the research which started in July 2003 which was used by several farmers’ cooperatives and Department Store revealed the feasibility of using the RF-ID system although much will be done to conform to global nomenclatures.

• Korean Journal of Environmental Agriculture
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• v.30 no.2
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• pp.166-172
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• 2011

BACKGROUND: Food Sanitary Act establishes Maximum Residue Limits (MRLs) of pesticides in food that are newly registered and used per each quarter, as stipulated by Agro-chemical Control Act. Current Food Code contains the MRLs for a total of 418 pesticides in 184 food types. METHODS AND RESULTS: National MRLs for pesticides have been established by based on scientific data of good agricultural practice, acceptable daily intake (ADI), food intake, average body weight and others. MRLs for pesticides are generally set under the principle that theoretical maximum daily intake (TMDI) are always below ADI. As results, 27 MRLs in agricultural products were newly proposed for 22 pesticides (fungicide: azoxystrobin, fludioxonil, fluquinconazole, flusilazole, iprovalicarb, kresoxim-methyl, mandipropamid, metconazole, pyraclostrobin, tebuconazole, triflumizole, etc., Insecticide: dinotefuran, flubendiamide, indoxacarb, cyhalothrin, spinetoram, thiacloprid, thiamethoxam, metaflumizone, etc., Acaricide(miticide): cyenopyrafen, lufenuron) in 2010. CONCLUSION(s): There is no intake concerns for establishment of pesticide MRLs on foods in this time. Because the ratio of theoretical maximum daily intake (TMDI) are set below that of ADI.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.399-403
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• 2018

In this study, safety investigations on harmful microorganisms and mycotoxins were conducted on honeybee drone pupae as a new food material, which is rich in nutrients and capable of being mass produced in apiaries. The honeybee drone pupae produced in apiaries were collected from three different regions in Korea and frozen immediately. Subsequently, the samples were subjected to freeze-drying. According to the Korean Food Code test method, coliforms, Salmonella species, Staphylococcus aureus, and enterohemorrhagic Escherichia coli were not detected in 280 honeybee drone pupas. In addition, mycotoxins, aflatoxin $B_1$, ochratoxin A, deoxynivalenol, and zearalenone were not detected. Therefore, it is proposed that the honeybee drone pupae collected from the beehives and immediately frozen as safe from harmful microorganisms and mycotoxins and can be used as a food material.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.198-205
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• 2008

In this study, microbial investigation is accomplished for 554 Jeot-kal samples(102 of Jeot-kal, 448 of Seasoned Jeot-kal and 4 of Sik-khe, respectively) that corresponds with Coliform-bacteria, Escherichia coli, Aerobic live bacteria as hygienic indicator microorganisms, and Staphylococcus aureus, Vibrio parahaemolyticus as Food-borne pathogenic microorganisms, Based on the methods in Korea Food Code, reliable data are obtained as follows; in 31.9% rate of the samples, Coliform bacteria are verified in the extent of $0{\sim}20,000$ CFU/g as 2.3 logCFU/g. Especially, Seasoned Jeot-kal(37.7%,2.3 logCFU/g) are detected to 6 and 2 folds higher than those of Jeot-kal, 5.9% and 1.4 logCFU/g. Likewise, Escherichia coli is detected from 9 samples only in Seasoned Jeot-kal, that includes seasoned squid, seasoned octopus, seasoned roe of pollack, seasoned large-eyed herring and seasoned hairtail. Aerobic live bacteria are also detected in the range of $0{\sim}8.9{\times}10^8CFU/g$. Against salinity, E. coli are detected in samples only less than 10% salinity. Concomitantly, aerobic live bacteria count is decreased to $5.5{\sim}3.6$ log CFU/g upon the salinity is increased up to 25%. However, S. aureus and V. parahaemolyticus are not detected in 554 samples, presumptively referring Jeot-kal products are somehow free from such food-borne pathogens. As the results above, we deliberately consider that the sanitary control in Jeot-kal, which be necessarily fermented- as well as non-microbially inactivated should be ensured in near future and also suggest an effectual microbial standard corresponding to the Negativity in E. coli for Jeot-kal products.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.146-151
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• 2020

This study investigated microbiological safety of employees' hands, dining tables, and indoor air in cooking areas and lunchrooms in child care centers. Microbiological tests were performed according to the Korea Food Code. Total numbers of aerobic bacteria and coliform bacteria were measured as 5.8±1.9 log CFU/hand and 4.0±2.4 log CFU/hand on employees' hands, and 4.3±3.0 log CFU/100 ㎠ and 2.6±3.3 log CFU/100 ㎠ on dining tables. Bacillus cereus were detected in two cases each of employees' hands and dining tables, respectively. The analysis of microbiological contamination of indoor air in chid care centers showed that the total numbers of aerobic bacteria and coliform bacterial were 28±7.2 CFU/plate and 3.1±2.9 CFU/plate, respectively. Bacillus cereus and Staphylococcus aureus were counted as 1.7±0.2 CFU/plate and 1.6±0.5 CFU/plate from the indoor air in child cate centers. These results indicate that indoor-air in child care centers is considered more safe compared to previous reports. In conclusion, it is necessary to carry out hygienic management using alcohol-based disinfectants before meals to remove microorganism contamination on dining tables and hands. In order to reduce microbial contamination in indoor air, it is also deemed necessary to freshen the sanitary caps, masks, and clothing of the catering staff with periodic ventilation of indoor air.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.367-373
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• 2019

In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at $-5^{\circ}C$, $-10^{\circ}C$, and $-18^{\circ}C$, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.