• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.1095-1105
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• 2010

Objectives : This paper is designed to help the public prevent their future dental caries, based on the studies of xylitol about it's efficacy and effectiveness, and its appropriate usage. Methods : This study of xylitol on the basis of existing research papers and literature is not only to learn about the mechanism of what xylitol acts, but also to search the effectiveness of incompleteness of xylitol-containing foods, bacterial infection between xylitol and mother-baby, and the side-effects of xylitol. Results : 1. Xylitol's continuous intake of teeth effects the decrease of calculus amount, cleanness of teeth, as well as the remineralization process. The xylitol effect varies depending on the weight of xylitol, which has no effect on root caries. 2. Mouth gargle solution is higher resistant against acids; recalcification is significantly reduced; and remineralization effect represents. 3. It is reported that regular consumption of xylitol by mothers just during two years after birth has significantly decreased the spread possibility of mutans streptococcei. 4. The reduction of dental caries by xylitol is happened by its restraining the growth of bacteria resource caries, with their presence in amount of uncontrolled growth. 5. When a small amount of eating xylitol is absorbed slowly into gastrointestinal tract, being followed by glucose metabolism in the liver, while its excessive amount of eating can cause gastrointestinal problems. Conclusion : Dental hygienists should be required to provide dental information to the public on the basis of academic knowledge. In situation that one is not yet sure of xylitol on solid and multifaceted researches, there must be needed more accurate and detailed reviews on the side-effects of xylitol and the overall impact on the oral environments.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.805-817
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• 2008

The aim of this study was to determine the predictors of desirable pregnancy outcomes. The subjects were 795 pregnant women participating in the 2007 Mom and Baby Expo. They were grouped by gestational age: group I (3-12 wk: n = 95), group II (13-25 wks: n = 263) and group III (26-42 wks: n = 437). We collected data for general characteristics, sociocultural factors, life styles and nutrient intakes. We also collected pregnancy outcome data of 634 pregnant women including birth weight, maternal weight gain and gestational age. Dietary intakes of the subjects were estimated by Food Frequency Questionnaire. folate, iron and calcium intakes from foods of pregnant women were 88%, 79% and 58% of KDRIs, respectively. Bivariate analysis showed that birth weight was significantly associated with pre-pregnancy BMI, maternal weight gain, maternal age, gestational age and intakes of iron, potassium, $vitaminB_1$, $B_6$, fatty acids, MUFA. And also, bivariate analysis showed that maternal weight gain was significantly associated with pre-pregnancy BMI, maternal age, gestational age and intakes of energy, potassium. Further multivariate analyses suggest that vitaminB6 may be a significant predictor for low birth weight and energy intake and maternal age for maternal weight gain. Our findings suggest that dietary and lifestyle interventions during pregnancy can improve maternal and infant pregnancy outcomes. Prepregnancy weight control and intakes of energy and vitamin $B_6$ need to be taken into considerations in developing strategic prenatal care programs to promote desirable pregnancy outcome.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.1-14
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• 2000

This paper is on the Kasaya that reveals conspicuously the religious meaning among the Korean Buddhist costumes. The Kasaya has the most special meaning among Korean costume culture. It has the most important historical value, for Buddhism is the oldest religion that begins at 4th century A.D.. It has the most unordinary shape that we could not find any other costume culture. It has very important meaning to study on the Kasaya in the religious and cultural history of Korean costume. We have to study Korean Kasaya from surveying Indian Buddhist Kasaya diachronicaly. Buddha establishes himself the rules of weaving, coloring and wearing Kasaya. Bunso costume(분소의)is the first shape of Kasaya that he has worn during his ascetic practice. Bunso costume was a kind of shari. It is made with diapers those clean ordure of baby It symbolizes the life of ascetic practice. However Buddha could not stick to it as the only costume of monks. From his age Buddhist devotees have thought Buddha and monks as sacred beings. So they eagerly want to Provide the sacred beings with foods. clothes and other things that samgha(승가) need to live and accomplish their duties. At that time there are many kings, aristocracies and rich merchants among the devotees. They often offered them the luxurious silk Kasaya. that the ascetic monks could not wear. to express their deep faith. So the rules of the samgha has been distorted. The samgha has enlarged day by day as a great huge religious association. There are many different shapes of Kasaya. The Buddhist samgha need to establish a minute and rigid rules of Kasaya to order living of monks and to teach the moral and educational life to ordinary people. That book of rule is Vinaya pitaka(율장) . There are many kinds of Vinaya pitaka. This paper surveys the rules of Kasaya from Southern Vinaya pitaka(남전율장). This study will be the basic ground to research the Korean Buddhist Kasaya.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.944-951
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• 2011

An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature $90^{\circ}C$, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was $250^{\circ}C$ for 25 min, the oven temperature was increased to $290^{\circ}C$ by $10^{\circ}C$/min ratio, and finally the oven temperature remained at $290^{\circ}C$for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.

• Journal of Community Nutrition
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• v.4 no.2
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• pp.71-77
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• 2002

The U.S. government have concerned about food safety over the last two decades. The concept of the continuum, “from farm to table” was created to explore ways to prevent foodborne illnesses in all stages of food systems. On the continuum, consumers were recognized as the last line of defense to prevent foodborne illnesses, and much efforts were made to educate them safe food handling. This research was conducted to investigate infant formula handling and hand-washing behaviors of low-income families, especially parents and guardians of infants. The subject was selected from participants of the Special Supplemental Nutrition Program for Women, Infants, and Children(WIC), a federal program for low-income families in the U.S. Stratified 200 local WIC offices were randomly selected based on the number of WIC participants in each state, and 20 randomly selected WIC participants from each selected office were asked to complete questionnaires. SPSS for Windows was used for statistical analyses including frequency, cross- tabulation, and chi-square analyses. A total of 87 WIC offices returned completed question-naires (N = 1,598), and 492 were parents/guardians of infants. Most respondents were white (51.3%), high school graduates (41.5%) , and participated in WIC>1 yew. Most respondents (80.9%) teamed about food safety from WIC, and only limited number of respondents (10.2%) used the Internet for food safety information. Most respondents stored prepared formula safely (94.6%) and discarded formula left in the bottle after feeding (84.5%) , but fewer used brushes to wash formula bottles (71.3%) and boiled water(15.2%) Chi-square analyses showed respondents in different race/ethnicity had different food handling behaviors. Respondents showed generally good hand-washing behaviors as 94.2% always washing hands after using restroom, 93.2% after touching meat items, and 87.l% before preparing foods. Fewer respondents, however, washed hands after changing baby diapers (77.0%) and touching pets (67.2%). Researchers concluded that WIC education on food safety was effective, as limited food safety education covered during WIC education were followed well (e.g., storing prepared formula and discarding leftover). However, results also indicated that there were many behaviors needed to be reinforced especially to overcome family tradition and culture on food handling behaviors. The WIC may serve as good food safety resources and education agents utilizing mandatory education sessions because the vast amount of food safety information on the Internet was not readily accessible for this low-Income Population.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.207-210
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• 2014

Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the delivery foods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standards and specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over $10^6CFU/g$ in 4 samples and coliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacillus cereus in ready-to-cook food.

• Journal of Dairy Science and Biotechnology
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• v.34 no.2
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• pp.91-98
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• 2016

The goal of this study was to develop hydrolyzed whey protein powder (23%-GNANA) manufactured with high content of sialic acid, a marker compound that is usually present at 7% concentration in GMP obtained from the milk protein. It is a safe food, used worldwide in infant and baby foods, etc. The test substance was prepared using (7% sialic acid containing) GMP as a raw material. Alcalase, an enzyme approved as a food additive, was used after separating sialic acid, with 100% efficiency, and 23%-GNANA (composed of 23% sialic acid and protein; product name: HELICOBACTROL-23), provided by MEDINUTROL Inc. (Korea), manufactured to have high (23%) content through ethanol soaking and enrichment. Bacterial reverse mutation (Ames) test was conducted in accordance with the GLP Guideline using the test substance specified above. To detect its mutagenicity potential in microorganisms, histidine auxotrophic strains of Salmonella typhimurium, TA98, TA100, TA1535, and TA1537, and tryptophan auxotrophic Escherichia coli strain, WP2uvrA, were used. The bacterial reverse mutation (Ames) test was performed using five concentrations of the test substances (0, 61.7, 185, 556, 1,670, $5,000{\mu}g/plate$). The evaluation did not reveal repetitive increase of colony generating values and positive criteria for reverse mutagenicity for any tested concentration in the five strains regardless of the presence of metabolic activation system, and no dose-dependency. In conclusion, the safety of 23%-GNANA test substance was verified by the bacterial reverse mutation test conducted before registration of 23%-GNANA as a food additive.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.149-155
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• 2012

Although bacterial outbreaks from ready-to-eat foods such as sprouts have increased, the information on microbial biocontrol by means of sanitizers is limited. Twenty sprouts of red cabbage, baby radish, alfalfa, and broccoli each were collected from the wholesale markets in Seoul. Ethanol and organic acids including acetic acid, citric acid, and lactic acid were used to control the amount of mesophilic bacteria and Bacillus cereus. Sanitizer mixtures of ethanol and organic acids showed a remarkable reduction of viable counts and, in particular, the sanitizer mixture comprised of 20% ethanol and 1% lactic acid seemed to be best by a reduction of 7~8 log CFU/g on the sprouts after a 10 minute exposure. At the same time, the sanitizer comprised of 20% ethanol and 1% lactic acid showed the same reduction for Escherichia coli, Salmonella typhimurium, B. cereus, Staphylococcus aureus, and Enterococcus faecalis, with more effect toward the Gram-negative bacteria. Sensory evaluation by texture, browning, off-flavour, and overall acceptability seemed better just after treatment when compared to one day after treatment with the sanitizer. Therefore, the sanitizers of ethanol-organic acid might be an effective means to control the bacterial contamination of sprouts in palce of sodium hypochloric acid.

• Analytical Science and Technology
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• v.24 no.2
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• pp.150-157
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• 2011

Aflatoxins are secondary metabolites of the molds of Aspergillus flavus and Aspergillus parasiticus. They are highly carcinogenic compounds and can affect a wide range of vegetable commodities such as cereals (especially corn), nuts, peanuts, fruits and oil seeds, in the field and during storage. In fact, oilseeds are often stored for weeks in conditions that promote the mould growth, and the possible consequent presence of aflatoxins in oilseeds can lead to their transfer in oil. In addition, aflatoxins can be found as a natural contaminant in multi-cereals and beans making baby food for infants and young-children. The objective of this study was to validate the liquid extraction method or develop an analytical method for edible oil and infant-children foods. Therefore, this study developed condition of extract for aflatoxins ($B_1$, $B_2$, $G_1$ and $G_2$) in edible oil using a high performance liquid chromatography with florescence detector (HPLC/FLD). Aflatoxins were extracted from edible oil samples by means of MSPD (Matrix solid phased dispersion), utilizing $C_{18}$ as dispersing material and purified by using immunoaffinity column. The gression line coefficients were above 0.999. The recoveries for aflatoxins ranged from 85.9 to 93.0%, and relative standard deviations were below 5.7%. The new developed method of aflatoxins effectively enhanced recoveries by using MSPD-Immunoaffinity column compared with liquid extraction. The analytical method for liquid extraction of aflatoxin was appropriate for infant-children food. Reviewing the current method, the recoveries of aflatoxins ($B_1$, $B_2$, $G_1$ and $G_2$) were 89.5~92.3%.