• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.181-188
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• 2014

The objective of this study was to analyze the microbiological hazards of Astragalus membranaceus Bunge on the post-harvest processing. Samples from processing equipments (cleaner, water, cart, table, tray and packaging machine), personal hygiene (hand) and harvested crops (before washing, after washing, after sorting, and after drying) were collected from four farms (A, B, C, and D) located in Chungchengbuk-do, Korea. The samples were analyzed for sanitary indication bacteria and pathogenic bacteria. First, total aerobic bacteria and coliform in processing facilities were detected at the levels of 0.93~4.86 and 0.33~2.28 log CFU/$100cm^2$ and/mL respectively. In particular, microbial contamination in hand (5.43~6.11 and 2.52~4.12 log CFU/Hand) showed higher than processing equipments. Among the pathogenic bacteria, Bacillus cereus was detected at the levels of 0.33~2.41 log CFU/$100cm^2$, 1.48~3.27 log CFU/Hand and 0.67~3.65 log CFU/g in equipments, hands, and plants and Staphylococcus aureus were detected in cleaner, table, hand and harvested crops (before washing and after sorting) by qualitative test. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were not detected. These results indicated that personal hygiene and processing equipments should be managed to reduce the microbial contamination of A. membranaceus Bunge. Therefore, management system such as good agricultural practices (GAP) criteria is needed for hygienic agricultural products.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.153-159
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• 1981

A study was carried out to determine the optimal sterilization conditions of cooked rice packed in retort pouch and processed in a steam-air system retort. The cooked rice packed in retort pouch in various thickness (15, 20 and 25 mm) was processed at various heating temperature (110, 115 and $120^{\circ}C$) with $F_0$-value 6.0. In order to evaluate quality change during the thermal prosessing, C-values, based on z-value $33^{\circ}C$ and $F_0$ value 6.0, were also calculated at surface, center and mass average temperatures. Subsequent storage study revealed that the cooked rice packed in 15 mm thickness and processed at $120^{\circ}C$ with$F_0$-value 6.0 could be held without any spoilage and color change, when stored for 6 months at $38{\pm}1^{\circ}C$ under saturation humidity.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.755-764
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• 1996

A multispectral imaging system with selected wavelength optical filter was demonstrated feasible for food safety inspection. Intensified multispectral images of carcasses were obtained with visible/near-infrared optical filters(542-847 nm wavelengths) and analyzed. The analysis of textural features based on co-occurrence matrices was conducted to determine the feasibility of a multispectral image analyses for discriminating unwholesome poultry carcasses from wholesome carcasses. The mean angular second moment of the wholesome carcasses scanned at 542 nm wavelength was lower than that of septicemic (P$\leq$0.0005) and cadaver(P$\leq$0.0005) carcasses. On the other hand, for the carcasses scanned at 700nm wavelength , the feature values of septicemic and cadaver carcasses were significantly (P$\leq$0.0005) different from wholesome carcasses. The discriminant functions for classifying poultry carcasses into three classes (wholesome, septicemic , cadaver) were developed using linear and quadr tic covariance matrix analysis method. The accuracy of the quadratic discriminant models, expressed in rates of correct classification, were over 90% for the classification of wholesome, septicemic, and cadaver carcasses when textural features from the spectral images scanned at the wavelength of 542 and 700nm were utilized.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.341-350
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• 2019

Garlic is one of the most popular seasoning bulb vegetables in Korea and is the most commonly used food ingredient. However, the cultivation areas are decreasing every year as the price drops due to imported garlic, and labor is insufficient to produce garlic by conventional methods. Cultivation requires various tasks until garlic is harvested. Seeding is one of the important and laborious tasks; thus, mechanization is necessary. When seeding garlic, the sprout should face upwards; otherwise, it may rot or produce poor quality garlic. This study investigated the extent of growth of northern- and southern-type garlic in eight different positions. The results show when the roots were not planted properly, the stems were weak, and the garlic bulbs were small. A simple garlic planter was manufactured with a crank-press mechanism to plant garlic in an upright position. Using this machine, a three-fold experiment was carried out with 100 strips of garlic. The test results showed that 99.4% of the planted garlic strips were positioned upright or close to being upright, and 0.6% failed to take root. An image processing algorithm was developed to locate the root part of the garlic, and the result showed a success rate of 81%. A future study will develop an automatic garlic upright planting system with a viewing system.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.371-381
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• 2016

The present study investigated the effects of processing parameters such as time (10, 20, 30, 40 min), pressure (25, 50, 75, 100 MPa), and the salinity of brine (0~10%(w/v)) on jacopever (Sebastes schlegeli Hilgendorf) in order to establish optimization of the three factors using a high hydrostatic pressure (HHP) machine. To do so, it analyzed the quality characteristics of volatile basic nitrogen (VBN), trimethylamine (TMA), total bacterial counts, dynamic viscoelasticities, and differential scanning calorimetry (DSC) properties. First, when the time increased to 40 mins, by 10 min intervals, the total bacterial counts in HHP groups under $25^{\circ}C$, 100 MPa, and 4%(w/v) brine were significantly decreased except for the first 10 min in comparison to the control group. In regards to DSC properties, the onset temperature ($T_O$) of the first endothermal curve was significantly reduced. Second, when the pressure level increased up to 100 MPa by 25 MPa increments, the total bacterial counts in the HHP samples significantly decreased for 20 min at 50 MPa or higher. As the pressure increased, G', G" and the slope of tan ${\delta}$ decreased (except for 50 MPa). Third, in regards to the salinities of brine, when the HHP processing was treated at 100 MPa, $25^{\circ}C$ for 20 min, the total bacterial counts of all the HHP groups significantly decreased in comparison to those of the control group. A significant difference was found in the enthalpy of the second endothermic curve in the 6~10%(w/v) (except 7%(w/v)) HHP groups. Therefore, the salinity of the immersion water under the HHP condition was appropriate when it was lower than 6%(w/v). The present study demonstrated that the optimum parameter condition according to/under the condition of the microbial inhibition and economic effects using an HHP would be the reaction time for 20 min, reaction pressure at 100 MPa, and the salinity of 4%(w/v) brine.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.59-64
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• 1986

This study was designed to revive the disappeared Younsa and to investigate the optimum processing condition and characteristics of Younsa nade of the glutinous rice powder. Agitating time of base mixture, thickness of Younsa base, and frying time were examined as the influencing factors in Younsa processings. The textural parameters of Younsa were determined by sensory cvaluation and hardness of Younsa was measured by Rheometer. The results were found as follows; 1. In the sensory evaluation, 1) The Younsa base agitated for 10 minutes by agitating machine was favorable. It, however, did not showed any significant difference among products prepared under varying agitaing time-10 minutes, 20 minutes, and 30 minutes. (p<0.05) 2) The thinnest Younsa base (5 cm$\times$4cm, 1.1-1.5g) showed the most favorable quality and the second quality went to 5cm$\times$4cm, 1.6-2.0g, the third 5cm$\times$4cm, 2.1-2.5g, the fourth 5 cm$\times$4 cm, 2.6-3.0g. (p<0.05) 3) In examination of varying frying time, the optimal time for frying Younsa was 12 minutes was 12 minutes in $150 ^{\circ}C$. However, the quality was found no significant difference between 12 minutes's fried Younsa and 14 minutes's. (p<0.05). 2. The hardness of the most favorable Younsa, agitated for 10 minutes, the thinnest (5 cm$\times$4 cm, 1.1-1.5g), ana fried for 12 minutes in $150^{\circ}C$ was 0.59-0.73 kg/wt measured by Rheometer. The thickest Younsa base (5 cm$\times$4 cm, 2.6-3.0g) is the hardest (1.26 kg/wt). The most optimal conditions in this experiment were found the same ones which was written in historical literature.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.599-603
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• 2006

This study investigated the efficacy of common sanitizers and disinfectants on E. coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella Typhimurium spiked on the surface of the main processing machine. All four microorganisms were greatly reduced by hydrogen peroxide (1,100 ppm), iodophors (25 ppm) and quarternary ammonium compounds (200 ppm). The reduction levels of E. coli, S. aureus, S. Typhimurium, and L. monocytogenes were 3.5, 3.4, 3.0, and 2.8 $log_{10}CFU/100cm^2$, respectively. Peroxy compounds and quaternary ammonium compounds can be applied to animal food manufacturing plants as a good sanitizer.

• Journal of Intelligence and Information Systems
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• v.29 no.1
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• pp.121-142
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• 2023

As the number and weight of imported food are steadily increasing, safety management of imported food to prevent food safety accidents is becoming more important. The Ministry of Food and Drug Safety conducts on-site inspections of foreign food facilities before customs clearance as well as import inspection at the customs clearance stage. However, a data-based safety management plan for imported food is needed due to time, cost, and limited resources. In this study, we tried to increase the efficiency of the on-site inspection by preparing a machine learning prediction model that pre-selects the companies that are expected to fail before the on-site inspection. Basic information of 303,272 foreign food facilities and processing businesses collected in the Integrated Food Safety Information Network and 1,689 cases of on-site inspection information data collected from 2019 to April 2022 were collected. After preprocessing the data of foreign food facilities, only the data subject to on-site inspection were extracted using the foreign food facility_code. As a result, it consisted of a total of 1,689 data and 103 variables. For 103 variables, variables that were '0' were removed based on the Theil-U index, and after reducing by applying Multiple Correspondence Analysis, 49 characteristic variables were finally derived. We build eight different models and perform hyperparameter tuning through 5-fold cross validation. Then, the performance of the generated models are evaluated. The research purpose of selecting companies subject to on-site inspection is to maximize the recall, which is the probability of judging nonconforming companies as nonconforming. As a result of applying various algorithms of machine learning, the Random Forest model with the highest Recall_macro, AUROC, Average PR, F1-score, and Balanced Accuracy was evaluated as the best model. Finally, we apply Kernal SHAP (SHapley Additive exPlanations) to present the selection reason for nonconforming facilities of individual instances, and discuss applicability to the on-site inspection facility selection system. Based on the results of this study, it is expected that it will contribute to the efficient operation of limited resources such as manpower and budget by establishing an imported food management system through a data-based scientific risk management model.

• Journal of Distribution Science
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• v.22 no.4
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• pp.11-22
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• 2024

Purpose: This research delves into the various factors that influence the performance of restaurant businesses on social commerce platforms in Bangkok, Thailand. The study considers both internal and external factors, including but not limited to business characteristics and location. Moreover, this research also analyzes the effects of employing multiple social commerce platforms on business efficiency and explores the underlying reasons for such effects. Research design, data, and methodology: Restaurants can be classified into different price ranges: low, medium, and high. To further investigate, we employed natural language processing AI to analyze online reviews and evaluate algorithm performance using machine learning techniques. We aimed to develop a model to gauge customer satisfaction with restaurants across different price categories effectively. Results: According to the research findings, several factors significantly impact restaurant groups in the low and mid-price ranges. Among these factors are population density and the number of seats at the restaurant. On the other hand, in the mid-and high-price ranges, the price levels of the food and drinks offered by the restaurant play a crucial role in determining customer satisfaction. Furthermore, the correlation between different social commerce platforms can significantly affect the business performance of high-price range restaurant groups. Finally, the level of online review sentiment has been found to influence customer decision-making across all restaurant types significantly. Conclusions: The study emphasizes that restaurants' characteristics based on their price level differ significantly, and social commerce platforms have the potential to affect one another. It is worth noting that the sentiment expressed in online reviews has a more significant impact on customer decision-making than any other factor, regardless of the type of restaurant in question.