• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.75-79
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• 2001

Quality changes in sausage stuffed into irradiated natural pork and lamb intestine were studied. Total aerobic bacteria of the sausage prepared with irradiated natural pork and lamb casing were significantly lower than those of nonirradiated casing and the $D_{10}$ value of those sausages were 1.71 and 1.58 kGy, respectively. The sausages in pork intestine vacuum-packaged and stored in a $4^{\circ}C$ refrigerator showed negligible change in the 2-thiobarbituric acid reactive substances (TBARS) value during storage except for 10-day when the TBARS value was higher than other storage days. Total working force for shear value of the sausages were lower with both irradiated casings but sensory evaluation showed no difference between treatments. As a results, the gamma irradiation was effective for sanitizing the natural pork and lamb casings, thereby preparing high quality sausages.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.9 no.1
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• pp.14-22
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• 1999

This study was conducted to evaluate workplace protection factors(WPF) for two half-facepiece respirators (HR-1, HR-2) in welding workplace and to provide data on the workplace performance of negative-pressure, half-facepiece respirators against airborne particulate contaminants. The outside iron oxide(Fe2O3) concentration of welding fume for the respirator HR-1 ranged from 0.177 to $12.508mg/m^3$ with a geometric mean of $1.118mg/m^3$ and the HR-2 respirator showed a iron oxide range of 0.500 to $3.494mg/m^3$ with a geometric mean of $1.082mg/m^3$. But the inside oxide concentration of welding fume for the respirator HR-1 ranged from 0.002 to $0.364mg/m^3$ with a geometric mean of $0.019mg/m^3$ and the HR-2 respirator showed a iron oxide range of 0.012 to $0.639mg/m^3$ with a geometric mean of $0.041mg/m^3$. The iron oxide inside concentrations were significantly less than $5mg/m^3$(TLV) for both of respirators. The WPF were ranged from 3 to 3744 with a geometric mean of 60 for HR-1 and range from 2 to 129 a geometric mean of 26 for HR-2. And, in this study, the 5th percentile of the workplace protection factors for half-facepiece aspirators (HR-1, HR-2) were 11.2 and 7.1, respectively. The correlation relationship between the Quantative Fit Factors(QNFT) and the WPF for half-mask negative pressure respirators were 0.099 and 0.460.

• Journal of Nutrition and Health
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• v.46 no.6
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• pp.573-588
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• 2013

The objective of this study is to investigate various jobs and foodservice environments, as well as work performances of school foodservice dietitians and nutrition teachers in accordance to the years of service in Daejeon and Chungnam provinces. A survey was conducted among school foodservice dietitians and nutrition teachers; a total of 415 from selected elementary, middle and high schools in the areas. In this study, we surveyed the participants and analyzed the current state of general characteristics, status of their job environments and foodservice environments by frequency, and the averages and differences in work performance with regard to 12 work parts and 57 works using one-way ANOVA and Duncan's multiple range test according to the years of service. Six parts among 12 work parts were significantly different in work performance according to the years of service. The 6 work parts were menu (nutrition) management, utensil recovery and management, sanitation management, foodservice administration & evaluation, dietary habit guide, and other works. The 11-15 years group ranked as the top on the total score and means of work performance. While the 16-years or more group, 6-10 years group, and under 5 years group followed consecutively. Correlation analysis between job or foodservice environments and work performances showed that work performances of school dietitians were mostly influenced by employment status, education level, and annual salary among the variables of job or foodservice environments. Other works, dietary habit guides and menu management were mostly influenced by variables of job and foodservice environments.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.537-540
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• 2009

Bactericidal efficacies of various sanitizers and disinfectants against 10 Bacillus cereus strains isolated from Korean foods and 8 standard B. cereus strains were investigated. The sanitizing capabilities of ethanol, iodine, chloride, quaternary ammonium, hydrogen peroxide, and peroxide acetic acid were investigated using the EN 1276 method based on quantitative suspension testing. The resistance against sanitizers and disinfectants was higher for wild-type than standard strains, and the bactericidal activities decreased in dirty conditions. Ethanol, chlorine, and iodine at the maximum level allowed under Korean food sanitation laws showed a great effectiveness against B. cereus. Hydrogen peroxide at 1,100 ppm showed the lowest bactericidal activity against B. cereus. These results indicate that the legally allowed maximum concentrations of sanitizers and disinfectants in Korea do not reduce all B. cereus strains by at least $5\;{\log}_{10}\;CFU/mL$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.655-660
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• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.437-443
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• 2013

This thesis enhanced the degree of utilization of smart phone through carrying out the application/app. which search and visit matjip (reputable restaurant) at the travel sites using smart phones. When we search matjip (reputable restaurant) using materialized application, we can select the best matjip (reputable restaurant) we want. Especially, this application evaluates individual restaurants through the level of utilization and satisfaction by consumer including appropriate menus, the style and design of the restaurant, reasonableness of prices, service of restaurant employees and sanitation management by region and registered the information input to DB in advance while classifying based on the evaluation scores to keep track for individual tastes. And individuals can record their personal memories to input columns. On top of that, information field for transportation is also designed to enhance the accessibility during travel, and in the future the application can be further utilized through the expansion of the DB through the input of famous tour sites and acquaintance's house information.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.250-262
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• 2005

The purpose of this study was to evaluate the perception of students' and employees' perception with for their high school foodservicein Busan area. For this purpose, questionnaires were distributed among the 324 students and 93 employees in 12 high schools in the Busan area. The students assessed the importance and performance of school foodservice as 4.00/5.00 and 2.97/5.00., respectively, and T the employees assessed the importance and performance of as 4.07/5.00 and 3.77/5.00, respectively. The importance mean scores of students wereshowed significantly (p<0.01) higher scores in internal environment factor and sanitation factor than those of employees, but the performance mean scores of students wereshowed significantly (p<0.01) lower scores in all the factors than those of employees. The importance grid of students and employees showed that the items of the high with to the low with of consideration of preference in menu, appropriate the meal hours, rapidnessrapidity of service, and prompt dealing with complaints were high scores to the students, but low scores to the employees. The performance grid of students and employees showed that the items of the low with students to the high with employeesfreshness of food ingredients, offering the consistency of consistently good service, rapidnessrapidity of service, prompt dealing with complaints, communication between students and employees, and food cleanliness were low scores to the students, but high scores to the employees of dish. Therefore, it would seem to be desirable that the foodservice manager may be plans the strategies with the involvement of students in the process from planning the menu to proposinge of ideas for improvement.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.861-869
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• 2020

This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viable cell counts, not detected (ND)-1.0 log CFU/g for coliform bacteria, and ND for Escherichia coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli (EHEC), and Clostridium perfringens. In frozen oysters, the heavy metal concentration for viable cell counts was ND-0.030 mg/kg, for lead was ND-0.393 mg/kg, and for cadmium was 0.021-0.597 mg/kg. Benzo(a)pyrene, shellfish poison (paralytic shellfish and diarrhetic shellfish poisons), and radioactivity were not detected in the thawed oysters. These results suggest that frozen oysters can be safely used as a raw material for the preparation of seafood products.

• Journal of Microbiology and Biotechnology
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• v.31 no.12
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• pp.1709-1715
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• 2021

Outbreaks of food poisoning due to the consumption of norovirus-contaminated shellfish continue to occur. Male-specific (F+) coliphage has been suggested as an indicator of viral species due to the association with animal and human wastes. Here, we compared two methods, the double agar overlay and the quantitative real-time PCR (RT-PCR)-based method, for evaluating the applicability of F+ coliphage-based detection technique in microbial contamination tracking of shellfish samples. The RT-PCR-based method showed 1.6-39 times higher coliphage PFU values from spiked shellfish samples, in relation to the double agar overlay method. These differences indicated that the RT-PCR-based technique can detect both intact viruses and non-particle-protected viral DNA/RNA, suggesting that the RT-PCR based method could be a more efficient tool for tracking microbial contamination in shellfish. However, the virome information on F+ coliphage-contaminated oyster samples revealed that the high specificity of the RT-PCR- based method has a limitation in microbial contamination tracking due to the genomic diversity of F+ coliphages. Further research on the development of appropriate primer sets for microbial contamination tracking is therefore necessary. This study provides preliminary insight that should be examined in the search for suitable microbial contamination tracking methods to control the sanitation of shellfish and related seawater.