• Journal of Dairy Science and Biotechnology
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• v.25 no.1
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• pp.37-45
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• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• Journal of the Korean Society of Safety
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• v.33 no.6
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• pp.8-14
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• 2018

Recently, serious problems occurred such as insecticide eggs, sanitary pads with carcinogens, radon(Rn) emitting beds in domestic. It had not been establishing the inspection system to evaluate safety and human harmfulness before occurring real accidents. This research was conducted to test preliminary experimental inspection for consideration of safety insensibility. The influence of corrosion of metals and plants was studied through aerosol type spraying of agricultural pesticide products coming into the market. These products contain primary three insecticide ingredients(Flufenoxuron, Etoxazole, Fipronil) in recent accidents. Visual examination, SEM-EDS and optical microscope were used for the analysis for corrosion effect. Results show that a lot of ingredients contain in the crop protection products, and various type of corrosion exist in the surface of metals and plants. Therefore, it is necessary to provide health warning and accurate range of use for crop protection products containing insecticide ingredients.

• Korean Journal of Poultry Science
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• v.27 no.2
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• pp.109-114
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• 2000

The objective of these experiments was to develop an attenuated thermostable Newcastle disease virus(NDV), CBP-1 strain isolated from infected pheasants. Safety, pathogenicity and protective effects against velogenic NDV were also investigated to evaluate if the attenuated NDV, CBP-1 strain could be a candidate for a new NDV vaccine strain. CBP-1 strain was passaged up to the 173 times by nine days old embryonated eggs and chicken embryo fibroblast(CEF) cell cultures. Its sensitivitly to lipid solvents and low pH, thermostability, mean death time(MDT), intracerebral pathogenicity index(ICPI) of one day old chicks and intravenous pathogenicity index(IVPI) of four weeks old chicks were examined. Safety, boosting and protective effects were tested by chicks mortality. CBP-1 NDV strain had significant thermostability at 56$\^{C}$ for 30 minutes. by hemagglutinin activity and egg infectivity test, but was not resistant to lipid solvent. It showed possibility to use as a feed or water vaccine because of the resistance to low pH. MDT, ICPI and IVPI of CBP-1 were attenuated from 51.5, 1.96, 2.60 to 112.4, 1.12, 1.45. These results implied that the 173rd passages in embryonated egg and CEF cell cultures induced a substantial attenuation of the pathogenicity of the parent virus, changing the virulence from velogenic to intermediate between mesogenic and lentogenic. After vaccination with CBP-1 at one day old by drinking water mortality was 17.5%. However, spray vaccination with B1 at one day old, CBP-1 at two weeks ild and challenge with velogenic Kyojeongwon strain at four weeks old showed 93.5% survival rate. Mortality of chicks, vaccination with 173rd passaged CBP-1 strain at one day old, two weeks old and challenge with Kyokeongwon strain at four weeks old, was 20.0%. The results of these studies indicated that partial attenuated CBP-1 strain tended to be a low safety for ND of broiler chicks and would need to be more successive attenuation.

• Journal of Food Hygiene and Safety
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• v.6 no.2
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• pp.17-22
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• 1991

Great attention form a public health aspect has centered on the safety of tissues residues of veterinary drugs and environmental contaminants, with intensification of animal husbandry, the use of veterinary drugs will become increasingly important. Heavy responsibility is placed on the veterinarian and livestock producer to observe the period for withdrawal of drug prior to slaughter to assure that illegal concentrations of drug residues in meat, milk and egg do not occur. Every nation has their own regulations in relation to the residues and the guidelines on the use of veterinary drugs to fulfil the regulations, and their own national residue programs to monitoring and eliminate illegal products. Good practice of veterinary drug by users and governmental surveillance programs are very important to ensure animal food safety.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.687-694
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• 2018

This study was conducted to investigate the laying performance of six strains of Korean domestic chickens (KDC 1A, 2A, 3A, 1B, 2B and 3B). A total of 288 20-week-old KDC hens were allocated in a completely randomized design to give 12 replicates per each strain (4 chickens per pen). The chickens were fed commercial diets (i.e., week 20 - 32, crude protein [CP] 18.0% and metabolizable energy [ME] 2,850 kcal/kg; week 32 - 40, CP 17.0% and ME 2,800 kcal/kg) ad libitum together with fresh water during the 20-week experiment. Body weight, age of sexual maturity, egg weight, hen-day egg production (HDP) and feed conversion ratio (FCR) were measured during the experiment period (week 20 - 40). Our results show that strain 3B had an improved (p < 0.05) HDP and FCR compared with the other strains on week 24 - 28. However, strain 3A had an improved (p < 0.05) HDP and FCR compared to the other strains on week 28 - 40. Similarly, strain 3A had a higher egg weight (p < 0.05) compared to the other strains on week 28, 32 and 40. In conclusion, the higher laying performance of strain 3A indicates its potential in the development of a KDC strain with improved commercial laying performance.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.502-511
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• 1997

This study was to Investigate the consumer's understanding and purchasing foods, which were produced by organic agricultured method. The results of this study were as follows: 1. When shopping foods, the items which were deeply considered were taste of family and food safety. 2 Contaminants which were considered to be dangerous were, in decreasing order, agricultural chemical residue, food additives, environmental contaminant, and microbial hazard. Consumer's perception to agricultural chemical residue In foods was 'be much serious' and over 4.0 by Likert 5 scale. 3. Among of characteristics which was associated with organic farmming foods, taste and nutrition were considered the least important characteristic, whereas safety and good health were considered the most important characteristic. 4. The foods which were thought to be polluted by agricultural chemical residue were, in decreasing order fruit, vegetable, cereal, egg, meat, milk, and fish & shellfish. 5. The respondants' purchasing degree for organic farmming foods was 'often purchase' and 3.44 by Likert 5 scale. These result showed significant difference for age(p＜0.05), for education level (p＜0.05), for income(p＜0.05) and for food expenditure(p＜0.05), respectively 6. The type of organic farmming food which frequently purchased were, in decreasing order, vegetable. fruit, egg, cereal, milk, and meat. The reasons why consumer purchased organic farmming food were, in decreasing order, no pesticide/therbicides, no artifical fertilizer, no growth regulators, residue free, and good quality. 7. 78% of respondants Indicated that they bought organic farmming food in this year increasely or same as last year and 91.9% of respondants Indicated that they plan to buy organic farmming foods in next year.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.139-145
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• 2002

Hen egg-white lysozyme, ovalbumin, egg-yolk phosvitin, acid-precipitated soy protein and $\alpha$$_{sl}$ milk casein were covalently linked with galactomannan through a controlled dry-heating at 6$0^{\circ}C$ under 79% relative humidity without any chemical reagent. Neoglycosylation by the covalent binding of polysaccharide chains brought a significant improvement into the surface functionalities of food proteins. Excellent emulsifying properties and foaming properties were observed in all protein-galactomannan conjugates. Bacterial mutagenesis tests and animal dose test were done to evaluate the food safety of the protein-galactomannan conjugates. The neo-glycoproteins were negative for Ames test using Salmonella typhimurium TA100 (hisG46) and TA98 (hisD3052) strains, and rec-assay using Bacillus subtilis Hl7 (rec) and M45 (re $c^{+}$) strains. All substances were also nontoxic for oral administration to rats. L $D_{50}$ 's of these substances were all more than 7.5 g/kg body-weight of rat. No effect was also observed in the weight increases and the concentrations of total cholesterol, triglyceride and phospholipids in blood serum of the administrated rats with 7.5 g/kg conjugates. Thus, Maillard-type protein-polysaccharide conjugates prepared by covalent attachment of galactomannan to food proteins were proposed to be useful as a safe functional biopolymer in this study.y.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.267-271
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• 2005

Lecithin is a naturally occurring group of phospholipids found in nearly every living cell and has been widely used as the ingredient of functional foods. Lecithin has high content of phosphatidylcholine(PC), pharmaceutical material which promotes metabolism through the cell membrane. This study was carried out to improve the present inconvenient analytical method of PC in law for health & functional foods. The commodities used in this experiment, were two kinds of egg yolk and eight kinds of soybean lecithin functional foods. PC was separated with isocratic elution with hexane : isopropanol : D.W (30:60:8) through silica column (2.1$\times$150 mm) by HPLC with Evaporative Light-Scattering Detector (ELSD). The flow rate of the eluent was 0.5 ml/mim and infect volume was 10ul. The neubilizer temperature of detector was $60^{\circ}C$, drift tube temperature of that was $75^{\circ}C$ and gas flow was 30 psi. Quantification was carried out by external standardization. Limit of quantification was 0.15ppm. Lecithin contents of egg yolk and soybean Products were > $66\%$ and > $81\%$), respectively. Phosphatidylcholine contents of egg yolk and soybean products were > $74\%$ and > $18\%$, respectively.

• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.61-66
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• 2003

This study was conducted to produce the egg yolk Imunoglobulin (IgY) on Vibrio parahaemolyticus from immunized hen with lipopolysaccharide (LPS). Vibrio parahaemolyticus is considered as a potentially pathogenic bacteria, the causative agents of the gastroenteritis. According as the LPS antigens were injected into laying hens in order to produce antibodies against Vibrio parahaemolyticus in egg yolk. After chickens were immunized four times in 2 weeks interval and three times booster in 2 weeks interval, the profile of antibody Production was examined by ELISA. The Production of antibody in egg yolk was started in 1 week after the first immunization, reached peak in 7 weeks and maintained until 13 weeks later. The antibody titre in serum showed similar tendency as IgY. No significant difference in antibody titre when the titre compared to water diluted IgY and commercial IgY kit. Purified IgY reacted with only Vibrio parahaemolyticus, but other Vibrio species and food-borne pathogenic bacteria. In conclusion, we showed that it is possible to obtain a high antibody titre in chicken with quite low amounts of LPS antigen. These results suggested that egg yolk antibodies could be a good source for production of specific antibodies to pathogenic bacteria inducing epidemic gastroenteritis.