• 한국식품위생안전성학회지
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• 제21권1호
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• pp.1-8
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• 2006

본 연구는 식품첨가물공전, 식품공전 및 Codex 에서의 첨가물관리현황을 비교 분석하여 첨가물공전 체계의 개선방향을 제시함으로서 국제적으로 조화가능한 과학적 및 체계적 기준 규격을 수립할 수 있도록 하기위해 착수되었다. 그 결과를 요약하면 국내에서의 식품의 분류 및 명칭을 Codex 식품분류체계와 비교, 검토한 후 우리나라 전통식품의 첨가물 사용과 관련하여 Codex 식품분류에 포함될 수 있도록 모색하였다. 식품공전에 있는 식품들을 검색한 결과 한과류, 엿류, 두부류와 묵류, 식용유지류, 다류, 조미식품, 김치전임식품, 인삼 및 홍삼제품의 8개 식품군에 속하는 식품들의 분류, 정의, 명칭, 첨가물 사용여부를 감안하여 Codex 기준과 조화시키기 위한 개별적인 개선방안을 제시하였다.

• 한국환경농학회:학술대회논문집
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• 한국환경농학회 2009년도 정기총회 및 국제심포지엄
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• pp.157-168
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• 2009

Frequent outbreaks of foodborne illness have been increasing the awareness of agro-food safety. Conventional methods for pathogen detection and identification are labor.intensive and take days to complete. The increasing use of rapid food safety testing is receiving more and more attention. The major reason for this trend is that the food industry requires quick and accurate results. The rapid detection of contaminants in food is critical for ensuring the safety of consumers. Recent advances in technology make detection and identification faster, more sensitive and more specific than traditional method. In this paper, technology trends and recent developments in rapid methods for agro-food safety are discussed.

• Journal of Microbiology and Biotechnology
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• 제28권1호
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• pp.87-94
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• 2018

This study investigated the feasibility of the lytic, tailed Bacillus cereus-specific phage for use in a ferromagnetoelastic (FME) biosensor as a novel recognition element. The phage was immobilized at various concentrations through either direct adsorption or a combination of 11-mercapto-1-undecanoic acid (11-MUA) and [N-(3-dimethylaminopropyl)-N'-carbodiimide hydrochloride and N-hydroxysuccinimide (EDC/NHS)]. The effects of time and temperature on its lytic properties were investigated through the exposure of B. cereus (4 and 8 logCFU/ml) to the phage (8 logPFU/ml) for various incubation periods at $22^{\circ}C$ and at various temperatures for 30 and 60 min. As the phage concentration increased, both immobilization methods also significantly increased the phage density (p < 0.05). SEM images confirmed that the phage density on the FME platform corresponded to the increased phage concentration. As the combination of 11-MUA and EDC/NHS enhanced the phage density and orientation by up to 4.3-fold, it was selected for use. When various incubation was conducted, no significant differences were observed in the survival rate of B. cereus within 30 min, which was in contrast to the significant decreases observed at 45 and 60 min (p < 0.05). In addition, temperature exerted no significant effects on the survival rate across the entire temperature range. This study demonstrated the feasibility of the lytic, tailed B. cereus-specific phage as a novel recognition element for use in an FME biosensor. Thus, the phage could be placed on the surface of foods for at least 30 min without any significant loss of B. cereus, as a result of the inherent lytic activity of the B. cereus-specific phage as a novel recognition element.

• 급식외식위생학회지
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• 제2권2호
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• 한국포장학회지
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• 제8권2호
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• pp.49-59
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• 2002

플라스틱 포장재의 주요 기능은 식품을 수송, 보관과정에서 안전하게 보존하는 것이다. 식품과 플라스틱 포장재간의 반응은 식품의 품질과 안전성 문제에 있어서 상당한 이슈가 되고 있는데 이는 주로 플라스틱에 남아있는 잔류용제, 단량체, 첨가물 등이 식품으로 전이되는 문제들이다. 플라스틱 포장재에 항산화제를 첨가하는 것은 필름의 열화는 물론 포장된 식품, 특히 유지가 많은 제품의 산화를 막을 수 있다. 현재 BHT와 같은 항산화제를 플라스틱 포장재에 적용하는 것이 상업화되어 제품의 유통기간을 연장시키는 방법으로 사용되고 있다. Alpha tocopherol은 가장 중요한 자유기 제거제의 하나로 생물 시스템에는 잘 알려져 있는데 이것을 포장재에 사용함으로써 생산자와 소비자 모두 매우 긍정적인 반응을 보이고 있다. Alpha tocopherol은 폴리올레핀계 레진에 적용되어 BHT를 대체하고 있다. 이 연구는 포장재와 제품간의 증발-흡착 메카니즘을 이용한 항산화제의 효과와 그 적용, 그리고 이러한 메카니즘을 예측할 수 있는 분석기법을 설명하였다.

• 식품과학과 산업
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• 제49권4호
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• pp.40-63
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• 2016

John Glenn, America's first man to eat anything in the near-weightless environment of Earth orbit, found the task of eating fairly easy. With improved packaging came improved food quality and menus. By the time of the Apollo Program, the quality and variety of food increased even further. Apollo astronauts were the first to have hot water, which made rehydrating foods easier and improved the food's taste. Thermostabilized pouches were also introduced on Apollo. The task of eating in space got a big boost in Skylab. It also had a food freezer and refrigerator a convenience offered by no other vehicle before or since. Two different food systems will be used for future long-duration missions to other planets, one for traveling to and from the distant body and one for use on the surface of the moon or Mars. The transit food system will be similar to the space station food system with the exception that products with three-to five-year shelf lives will be needed. Thus, this part of the trip will be similar to what occurs aboard space missions now. The surface food system, be it lunar or planetary, will be quite different. It will be similar to a vegetarian diet that someone could cook on Earth. Once crew members arrive on the surface and establish living quarters, they can start growing crops. Once the crops are processed into edible ingredients, cooking will be done in the spacecraft's galley to make the food items. Disposal of used food packaging will be an issue since there will be no Progress vehicles to send off and incinerate into the Earth's atmosphere. Packaging materials will be used that have less mass but sufficient barrier properties for oxygen and water to maintain shelf life as those now in use.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2020년도 학술발표회
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• pp.119-119
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• 2020

Globally, the demand for food and water resources are increasing rapidly with the growing concerns of meeting the projected population upsurge, specifically by 2050. The global population is projected to hit 9.8 billion in 2050 while the food demand is expected to increase by 77% from the 2007 base year. Moreover, the already scarce water resources, especially in the food-producing regions, expected to be significantly affected as food production already accounts for over 70% of the global water resources. However, the estimated food demand encapsulated the actual demand for both human consumption and animal feed in addition to the exuberant food waste at the consumption stage of the supply chain, notably in the developed countries. Managing the food consumption demand and food waste can have across-the-board benefits on water resources and other associated food production impacts. This study assessed the water-saving potentials through food waste in Korean households using the food waste data obtained from the direct weighing analysis. The household food waste collection and characterization were carried out during the summer (July), fall (September), and winter (December) seasons of 2019. The water footprint related to the food waste within Korean households was based on the water footprint concept, i.e. indirect water use. The results of our estimation showed that an average Korean household wasted 6.15 ± 4.36 kg daily, amounting to 12.53 ± 11.10 m3 of water resources associated with the waste. On the per capita basis, an average of 0.024 ± 0.017 kg/capita/day of food was wasted resulting to 0.049 ± 0.044 m3/capital/day of water resources wasted. The food waste types that accounted for the principal share in the water footprint were beef, soybean, rice and pork with values 30.7, 10.1, 9.6, and 7.5%, respectively. Considering that the production of meat and meat products are water intensive and the agricultural water use in Korea is largely for rice production, addressing the food waste of these two important agricultural products can be a hotspot for water saving potential in the country. This study therefore provides an insight to addressing the water scarcity in the country through reducing household food waste.

• Journal of Nutrition and Health
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• 제16권3호
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• pp.154-161
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• 1983

The purpose of this study is to describe the nutritional status of lacto-ovo vegetarian college male students related food habits, nutrient intake, food analysis, blood content and blood pressure. This survey was conducted at Korean Union College June 13 through 20 in 1982 (7days), and the questionnaires were designed to find out the food habits for 113 men students. The results obtained are summarized as follows: 1) They often use whole cereals, vegetables, pulses, nuts and fung; they don't use seasonings or animal foods. 2) It seemed that vegetarian's personalities were stable and they had good endurance. 3) All nutrients were taken sufficiently, and the ratios of carbohydrates, lipids and proteins were 70, 16, 14 respectively. 4) No one had anemia prevalences of Hb, Hct, or serum Iron compared with the anemic criteria of W.H.O. The mean value of serum cholesterol was 126 mg%. 5) The mean value of blood pressure was 72/110 mmHg.

• Agribusiness and Information Management
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• 제5권2호
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• pp.17-26
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• 2013

The purpose of this study is to prove that new values for the agricultural food area can be created by combining various big data collected in the agricultural food area and analyzing them in an appropriate analysis method. For this, the analysis techniques generally used were studied, and the use of the big data in the various areas of the current society was explored through practical application instances. In addition, by the current status and analysis instances of the big data use in the agricultural food area, this study was conducted to verify how the new values found were being used.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2003년도 정기총회 및 54차 학술발표회:건강기능식품의 유효성평가
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• pp.74-77
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• 2003

A new health paradigm may be evolving that would place emphasis on the positive aspects of diet, identifying components that are physiologically active and that contribute to the prevention of disease onset. It has been increasingly difficult to evaluate the impact of new bioactive materials and food products on the well being of society. Thus, testing systems for both health function and toxicity have become very elaborate, complex, and interrelated, making their interpretation difficult and open to controversy. To select the proper starting materials, to screen the appropriate health functionality and to determine the efficacy of product, a reliable, reproducible, sensitive and predictive assay is required. Particularly, in uitro assay is the first stage in preclinical test on physiologically active materials and have many advantages in terms of time, cost and convenience. However, several factors as well as some limitations should be considered in this assay system. This presentation, therefore, will address the use of in uitro assays for evaluating physiological functionality of foods coupled with general consideration.