• Title/Summary/Keyword: food safety service

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A Study on the Sanitary Management Procedures of University and Industry Foodservice Operations in Pusan (부산지역 대학 및 사업체 급식소의 위생관리 수행 수준에 관한 연구)

  • 김소희;이용우
    • Journal of Food Hygiene and Safety
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    • v.16 no.1
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    • pp.1-10
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    • 2001
  • The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

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Exploration of Virulence Markers and Genes of Listeria monocytogenes Isolated from Animal Products (축산물유래 Listeria monocytogenes의 virulence marker 및 gene 조사)

  • Yi, Chul-Hyeon;Song, Hyeon-Ho;Kim, Mi-Ryung;Kang, Ho-Jo;Son, Won-Geun
    • Journal of Food Hygiene and Safety
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    • v.23 no.3
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    • pp.248-256
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    • 2008
  • To investigate the epidemiological characteristics of 68 Listeria monocytogenes isolates, including 11 reference strains and 57 isolates from imported US beef, domestic meats(beef, pork, chicken meat), raw milk, and milk plants. L. monocytogenes was to evaluate the production of virulence proteins, such as hemolysin(LLO) and lecithinase(LCP), the adsorption of Congo red(CRA), and to detect virulence genes using the polymerase chain reaction(PCR). In the study of virulence protein production, 68(100%), 62(91.2%), and 54(79.4%) of the 68 L. monocytogenes strains were positive for LLO production, the LCP test, and the CRA test, respectively, while strains of other species, such as L. innocua, L. gray, L. murrayi, and L. welshimeri, were not. There were no significant differences between L. monocytogenes serotypes and the ability to produce LLO or LCP. L. monocytogenesstrains had very high hemolytic titers(2 to 16 fold), while the other Listeria species, other than L. ivanovii and L. seeligeri, did not. The hemolysin activities of L. monocytogenes, L. ivanovii, and L. seeligeri usually exceeded 1.0 HU/mg, while those of other Listeria spp. were less than 0.04 HU/mg. In the PCR assay, all of the L. monocytogenes strains contained the hlyA, plcA, plcB, inlA, and inlB virulence genes and produced a product of the expected size. In the PCR of the actA gene, the expected 385-bp product was seen in 39(57.4%) L. monocytogenesstrains, while an unexpected 268-bp product was seen in 29(42.6%) strains. Most L. monocytogenes strains isolated from Hanwoo beef produced the 385-bp actA gene product, while strains of imported US beef usually produced the 268-bp actA gene product. By contrast, no virulence gene products were amplified in the other Listeria spp.

Assessment of the Level of Microbial Contamination in Jinmichae (시판 진미채의 미생물학적 오염도 평가)

  • Om, Ae-Son;Kim, Ji-Hee;Moon, Ji-Hea;Jang, Mi-Kyung;Lee, Hyun-Ju
    • Culinary science and hospitality research
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    • v.15 no.4
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    • pp.1-8
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    • 2009
  • The aim of this study is to investigate the microbial contamination assessment of raw Jinmichae to cook and to establish its control. Three kinds of Korean Jinmichae products(K1, K2, K3) and three kinds of imported Jinmichae products(Chile: F1, Peru: F2, Mexico: F3) were collected from markets and department stores in Seoul and Gyeonggi-do. The results were as follows; Aerobic mesophilic bacteria in raw Jinmichae(F2) was detected $7.20{\times}10^7$ CFU/g, which exceeded the acceptable standard level, $1.0{\times}10^6$ CFU/g. The rest of raw groups fell up to $1.0{\times}10^3{\sim}1.0{\times}10^4$ CFU/g. Aerobic mesophilic bacteria were detected in blanched and fried Jinmichae groups. Boiled Jinmichae group did not exceed the acceptable standard level of $1.0{\times}10^6$ CFU/g. However, all the fried groups exceeded the level. E. coli were detected in raw Jinmichae but it was able to be controlled by blanching. Unlike this, E. coli was not completely controlled by roasting for 20 seconds relative to 40, 60 seconds. S. aureus were effectively controlled by boiling, however, it was not controlled by roasting. After roasting Jinmichae for 60 seconds, S. aureus were detected in the half of all groups. In this study, Jinmichae were found to be favorable one of side dishes in school meal service. Jinmichae can be contaminated by microbial pathogens such as S. aureus, E. coli, etc. Therefore, further studies are needed to monitor microbial pathogens and to provide their control.

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Web Accessibility of Healthcare Websites of Korean Government and Public Agencies: Automated and Expert Evaluations (정부 및 공공기관의 보건 관련 웹 사이트의 웹 접근성 - 자동 및 전문가 평가 -)

  • Yi, Yong Jeong
    • Journal of the Korean BIBLIA Society for library and Information Science
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    • v.26 no.4
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    • pp.283-304
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    • 2015
  • The purpose of this study was to identify Web accessibility issues of healthcare websites of the Korean government and public agencies by evaluating these websites' accessibility in accordance with the Korean Web Contents Accessibility Guideline. This study conducted both automated and expert testing to assess the accessibility of a total of 27 health-related websites. The results of the assessment which was conducted in two stages indicated that institutions such as the National Hospital and National Rehabilitation Center demonstrated almost no Web accessibility error. In addition, the Korea Health Insurance Review and Assessment Service, the Ministry of Health and Welfare, the Health Services Agency, the Ministry of Food and Drug Safety, and the Korea Medical Dispute Mediation and Arbitration Agency attained very high web accessibility. However, the results of an expert evaluation highlighted that there were considerable errors in providing appropriate alternative text, which was not found in the automated test, and the color contrast of the text content did not comply with Web accessibility standard. Therefore, these websites did not support web accessibility for the sight-impaired. Furthermore, the present study found that it was difficult to deliver accurate information to users due to errors in the default language display and markup, and also, issues of skipping repeated content, content linearization, and compliance with keyboard use were considered as challenges that might arise for people with sight, cognitive and mobility impairments with respect to Web accessibility. It is the first study that evaluated accessibility of healthcare websites of the Korean government and public agencies based on the Korean Web Contents Accessibility Guideline. The present study made a contribution to research on Web accessibility by conducting expert testing, which provided a more complete assessment that identified the degree and specific issues of accessibility errors when compared to automated testing.

Through SNS Eat Out Select Properties, Customer Satisfaction, Recommendation of Others Affect Relations (SNS를 통한 외식선택속성이, 고객만족도, 타인추천 영향관계)

  • Kim, Geon-Whee;Han, Ji-Soo
    • Culinary science and hospitality research
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    • v.22 no.4
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    • pp.143-155
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    • 2016
  • This study conducted a survey and emperical analysis of SNS based consumer experience visits to eat out companies. A total of 350 questionnaires were collected of which 28 were deemed unreliable, leaving 322 responses to be used in the analysis. SPSS 22.0 was employed to carry out frequency analysis, factor analysis, and reliability analysis, correlation analysis, and regression analysis. First, choose eat out properties multiple regression analysis on the impact on customer satisfaction, overall explanatory power of the regression equation $R^2=.521$ (adjusted $R^2=.515$) and F values were analyzed statistically significant the influence of the positive (+) with 86.325 p=0.000 and the regression equation. Content type pursuit of independent variables (B=0.540, p<0.001), seeking safety type (B=0.292, p<0.001) were significantly appeared showed the influence of the positive (+), Pursuit convenience-type (B=0.071, p<0.001) and the pursuit of dignity type (B=0.002, p<0.001) the sub-showed the influence of (-). Second, the multiple regression analysis on the impact on customer satisfaction to others is recommended explanatory power is $R^2=.539$ (adjusted $R^2=.538$) and F values are analyzed by a statistical regression equation p=0.000 and 374.765 in significance showed that the model fit the regression line. Customer satisfaction is the independent variable was the influence of the positive (+) to (B=0.540, p<0.001).

Effects of Candida norvegensis Live Cells on In vitro Oat Straw Rumen Fermentation

  • Ruiz, Oscar;Castillo, Yamicela;Arzola, Claudio;Burrola, Eduviges;Salinas, Jaime;Corral, Agustin;Hume, Michael E.;Murillo, Manuel;Itza, Mateo
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.2
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    • pp.211-218
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    • 2016
  • This study evaluated the effect of Candida norvegensis (C. norvegensis) viable yeast culture on in vitro ruminal fermentation of oat straw. Ruminal fluid was mixed with buffer solution (1:2) and anaerobically incubated with or without yeast at $39^{\circ}C$ for 0, 4, 8, 16, and 24 h. A fully randomized design was used. There was a decrease in lactic acid (quadratic, p = 0.01), pH, (quadratic, p = 0.02), and yeasts counts (linear, p<0.01) across fermentation times. However, in vitro dry matter disappearance (IVDMD) and ammonia-N increased across fermentation times (quadratic; p<0.01 and p<0.02, respectively). Addition of yeast cells caused a decrease in pH values compared over all fermentation times (p<0.01), and lactic acid decreased at 12 h (p = 0.05). Meanwhile, yeast counts increased (p = 0.01) at 12 h. C. norvegensis increased ammonia-N at 4, 8, 12, and 24 h (p<0.01), and IVDMD of oat straw increased at 8, 12, and 24 h (p<0.01) of fermentation. Yeast cells increased acetate (p<0.01), propionate (p<0.03), and butyrate (p<0.03) at 8 h, while valeriate and isovaleriate increased at 8, 12, and 24 h (p<0.01). The yeast did not affect cellulolytic bacteria (p = 0.05), but cellulolytic fungi increased at 4 and 8 h (p<0.01), whereas production of methane decreased (p<0.01) at 8 h. It is concluded that addition of C. norvegensis to in vitro oat straw fermentation increased ruminal fermentation parameters as well as microbial growth with reduction of methane production. Additionally, yeast inoculum also improved IVDMD.

Ethnocentrism and Taiwanese Consumer's Preference and Consumption Behaviors on Dried Persimmon (자민족중심주의에 따른 대만소비자의 곶감선호도와 소비행태 분석)

  • You, So-Ye;Park, Myung-Eun;Park, Jaehong
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.11
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    • pp.252-262
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    • 2017
  • In recent years, there has been a growing need for measuring consumer demand in overseas markets in order to increase the sales of Korean dried persimmons. The country of origin of products is associated with consumer ethnocentrism and has become one of the important factors for explaining consumer demand in overseas markets. The purpose of this study was to analyze the Taiwanese consumers' preferences and consumption behaviors concerning dried persimmon based on ethnocentrism. Results found no significant differences in the consumer awareness of imported dried persimmons according to the level of ethnocentrism. The perception and preference of Korean dried persimmons were statistically significant in terms of satisfaction, taste, color, safety, packaging, and hardness by level of ethnocentrism. The factors affecting Taiwanese consumer's preference of Korean dried persimmon were found to be the satisfaction of Korean dried persimmon. Age was the most influential factor in the purchase experience of Korean dried persimmon. This implies that it would be necessary to increase consumer awareness of Korean dried persimmons by targeting the segmented market and promoting marketing strategy in the Taiwan market for securing sales channels and generating profit.

Floristic Study of Daeheuksando in Korea (대흑산도의 관속식물상)

  • Jang, Chang-Seok;Yang, Sun-Gyu;Jang, Hyun-Do;Lee, Ro-Young;Park, Min-Su;Kim, Ki-Hong;Oh, Byoung-Un
    • Korean Journal of Plant Resources
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    • v.27 no.5
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    • pp.518-533
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    • 2014
  • The flora in the region of Daeheuksando ($N34^{\circ}37^{\prime}{\sim}34^{\circ}42^{\prime}$, $E125^{\circ}23^{\prime}{\sim}125^{\circ}38^{\prime}$) was surveyed from June 2010 to October 2011. The vascular plants from 22 field surveys were revealed to total of 496 taxa: 113 families, 316 genera, 446 species, four subspecies, 43 varieties and three forms. 124 taxa were the first records from this region. This field study discovered significant plants in various categories. Korean endemic plants numbered 7 taxa, and 6 taxa designated by Korean Forest Service as rare plants were investigated in this region. The taxa in the category II of rare and endangered plants and higher than the third degree among the floristic regional indicator plants designated by Korean Ministry of Environment were one taxon and 47 taxa, respectively. Especially, it was proved that Spiraea chartacea, Hosta yingeri, Hemerocallis hongdoensis and Saussurea polylepis were endemic to Heuksan-myeon including Daeheuksando in Korean peninsular. In addition, the naturalized plants of 46 taxa were recorded.

Isolation, Identification and Characterization of Paraquat Activity-Inhibiting Substances in Squash (Cucurbita moschata Duchesne ex Poiret) Leaves (호박잎에서 Paraquat 활성 억제 물질의 분리, 동정 및 특성 구명)

  • Hyun, Kyu-Hwan;Yun, Young-Beom;Jang, Se-Ji;Shin, Dong-Young;Kwon, Oh-Do;Choi, Hyun-Sug;Jung, Ha-Il;Kuk, Yong-In
    • Korean Journal of Weed Science
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    • v.32 no.3
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    • pp.211-221
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    • 2012
  • The fourth leaves (younger leaves) amongst extended 4-upper leaves in 18 squash cultivar were the highest tolerance to the paraquat application, followed by third, the second, and the first leaves (older leaves). The forth leaves in Joongangaehobak showed more than three times higher tolerance to the paraquat application than did the first leaves. When the combining of water extract from the fourth leaves with paraquat were applied to the leaves and stems of maize, the paraquat phytotoxicity in maize was reduced compared to the paraquat application alone. Therefore, this study continued to investigate if the phytotoxicity inhibitor exist in the fourth leaves. The water extract in the fourth leaves were isolated by silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and HPLC, and the substance in the extract was speculated as a malic acid by identifying through NMR. The mixture malic acid and paraquat were applied to the maize to verify the application effect of malic acid on paraquat toxicity. The 100 ${\mu}M$ of paraquat application alone showed 62% of paraquat toxicity to the corn leaves, while the combined application of 100 ${\mu}M$ paraquat with malic acid at 0.1, 0.3, 0.5, and 1.0% did not show the symptom.

A Study of the Client′s Importance Perception on the Factors Affecting the Foodservice Management Contract (위탁급식 업체선정에 영향 미치는 요인에 대한 고객사의 중요도 인식 조사)

  • 김현아;양일선;이보숙;박진영
    • Journal of Nutrition and Health
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    • v.37 no.5
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    • pp.406-414
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    • 2004
  • The purposes of this study were 1) to investigate the importance level on factors affecting the foodservice management contract perceived by the clients in the office building, government and public offices and manufacturing company in Seoul and Kyungi 2) to compare the perceived importance levels of the present contract and future contract 3) to compare the perceived importance levels of the competitive bid with those of the private contract. To collect the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to 280 clients. The questionnaires were responded from the 50 clients (respondent rate: 25%). On the factors affecting the present contract and the future contract, among the 4 categories (the appropriateness of foodservice operation plan, the evaluation of the foodservice company, sales ability, the conditions of the cost in the contract), the importance level of the appropriateness of foodservice operation plan was higher than those of the other categories. In the comparison of the perceived importance level between the present contract and the future contract, the importance level of 4 items (sanitation and safety management plan, menu management plan, service management plan, food cost per meal) in the future contract were significantly higher than those in the present contract (p<.01, p<.05, p<.05, p<.01). There were the significant differences between the private contract and competitive bid on the factors affecting the present contract in the 3 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$, $\ulcorner$strategic alliance with the contractor$\lrcorner$, $\ulcorner$lobby of the foodservice company$\lrcorner$ (p<.05, p<.05, p<.05). And on the factors affecting the future contract, there were significant differences in the 2 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$and $\ulcorner$cost per meal$\lrcorner$in comparing the competitive bid and private contract (p<.05, p<.01). The clients perceived the appropriateness of foodservice operation plan was more important than the other categories in the future foodservice management contract. It was proposed that the foodservice management contract company should focus on the foodservice operation to satisfy the customers and clients in order to get more contract in the future.