• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.430-440
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• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.659-666
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• 2005

The purpose of this study was to compare the intake status of calcium, phosphorus, iron, and zinc of Korean adults residing in different regions. Subjects were recruited and divided into three groups according to the districts where they lived, which included rural (n=137), coastal (n=100), and urban district (n=117). Subjects were interviewed using a general questionnaire and 24-hour recall method for dietary intake. The average age of the subjects were 58.1 years for rural district, 57.7 years for coastal district, and 48.6 years for urban district. There was no significance in total food intake by regions. The food intakes from cereals, mushrooms, vegetables of rural district, that from fishes of coastal district, and those from sugars, milks, oils of urban area were the highest among three districts. The calcium, phosphorus, iron, and zinc intakes were $60.1\%,\;123.9\%,\;95.2\%,\;and\;73.1\%$ of RDAs, respectively. The calcium intakes as percentage of RDA in rural and coastal district were significantly (p<0.01) lower than that in urban district. A larger number of subjects from coastal or urban district ate under $75\%$ of zinc RDA compared to those from rural village. Major sources of dietary calcium in total subjects were anchovy, kimchi, milk, soybean curd, rice, ice cream, sea mustard, yogurt, loach, and welsh onion. Rice supplied $15.5\%$ for phosphorus, $22.1\%$ for iron, and $35.9\%$ for zinc of total intake. Except for rice, major sources of dietary zinc were pork, beef, small red bean, dog meat, chicken, jacopever, soybean curd, glutinous millet, and kimchi. In conclusion, the food and mineral intakes of adults differed according to the regions in which they resided. The food and nutrient intakes of coastal district were not satisfactory, and calcium and zinc intakes of three regions did not meet RDAs. Therefore, it is required unique and discriminatory nutritional education with each region for increasing intakes of calcium and zinc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1408-1413
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• 2003

This study was conducted to analyze manganese contents of Korean common foods. Contents of manganese in 30 foods were analyzed by ICP spectrometer. And daily manganese intake through 30 common foods was calculated using analysis data of this study and daily food intakes cited from report on 1998 national health and nutrition survey. The average manganese contents of foods analyzed were 949.6 $\mu\textrm{g}$ for rice, 236.1 $\mu\textrm{g}$ for Korean chinese cabbage kimchi, 27.2 $\mu\textrm{g}$ for citrus fruit, 2.6 $\mu\textrm{g}$ for milk, 214.6 $\mu\textrm{g}$ for radish root, 40.0 $\mu\textrm{g}$ for apple, 60.4 $\mu\textrm{g}$ for persimmon, 13.9 $\mu\textrm{g}$ for pork, 9.5 $\mu\textrm{g}$ for beef, 638.3 $\mu\textrm{g}$ for soybean curd, 184.0 $\mu\textrm{g}$ for radish kimchi, 56.0 $\mu\textrm{g}$ for pear, 18.4 $\mu\textrm{g}$ for beer, 11.3 $\mu\textrm{g}$ for egg, 9.5 $\mu\textrm{g}$ for carbonated beverage, 345.0 $\mu\textrm{g}$ for bread, 50.7 $\mu\textrm{g}$ for soju, 270.3 $\mu\textrm{g}$ for potato, 236.1 $\mu\textrm{g}$ for sweet potato, 91.2 $\mu\textrm{g}$ for ramyeon, 32.5 $\mu\textrm{g}$ for onion, 68.0 $\mu\textrm{g}$ for nabak kimchi, 538.2 $\mu\textrm{g}$ for soybean sprout, 112.5 $\mu\textrm{g}$ for welsh onion, 336.7 $\mu\textrm{g}$ for rice cake, 589.9 $\mu\textrm{g}$ for Korean chinese cabbage, 430.4 $\mu\textrm{g}$ for somyeon, 144.3 $\mu\textrm{g}$ for pumpkin, 3.0 $\mu\textrm{g}$ for yoghurt, and 614.4 $\mu\textrm{g}$ for spinach per 100 g of each food. The daily manganese intake through 30 common foods of Koreans in 1998 was 3420.7 $\mu\textrm{g}$. Major sources of dietary manganese were rice, kimchi, and soybean curd. Especially, rice supplied 68.1% of total dietary manganese intake through 30 common foods. Further studies are required to establish database and RDA of manganese.