• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.167-180
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• 2018

Interest in the use of smart packaging systems for food products has increased in recent years. Therefore, food researchers are focusing on the development of new indicator based smart packaging technologies by using anthocyanin-based natural dye. Anthocyanins are one of the plant constituents known as flavonoids and responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers, and some cereal grains. Indicators of natural dyes such as anthocyanins could express the quality and shelf life of perishable food products. However, the sensitivity and stability for their use in smart food packaging should be established to reach the market proposals. This review article focuses on recent studies related to use of natural dyes based on anthocyanin for smart food packaging applications. This study offers valuable insight that may be useful for identifying trends in the commercialization of natural dyes or for identifying new research areas. This review also provides food and packaging scientists with a thorough understanding of the benefits of anthocyanin-based natural dyes for shelf life indicator when applied to package material specific foods and hence can assist in accelerating commercial adoption.

• Journal of Environmental Health Sciences
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• v.19 no.1
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• pp.90-93
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• 1993

Increasing Public Concern : Pesticide residue is probably one of the fastest growing problems in regard to environmental contamination. Pesticide use in agriculture in this century has produced certain benefits, including a decrease in crop waste and an increase in crop yields and food quality. However, pesticide use also creates problems of having effects on the environment and remaining in food chain. The presence of pesticide residue in food, water, and soil has aroused public concern over potential health hazards. Despite information provided by national and private level agencies suggesting that food is safe, consumer groups worldwide are demanding assurance as to the safely of agricultural products.

• Analytical Science and Technology
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• v.35 no.6
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• pp.267-273
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• 2022

In this study, a quality evaluation was conducted to change the sell-by date of fish cakes to the use-by date. For product quality evaluation, storage conditions were set at 5, 10, and 15 ℃, and five tests of pH, acid value, volatile basic nitrogen, bacterial count, and coliform group were performed. As a result of the experiment, the quality safety limit period of fish cakes stored at 5 ℃ was 43 days, that of fish cakes stored at 10 ℃ were 30 days, and that of fish cakes stored at 15 ℃ was 7 days. Among the five test items used for quality evaluation, the quality-limit indicators were acid value, number of bacteria, and coliform groups. The index that determined the quality safety-limit period under the three storage conditions was the bacterial count. The sell-by date of the fish cake used in this experiment was 10 days. However, through quality evaluation, the use-by date at 10 ℃ was 28.5 days, which was calculated by multiplying the 30 days; the quality limit period, by a safety factor of 0.95. However, this study conducted a quality study on one item of fish cakes from a single company, and it was difficult to use the quality safety-limit period and use-by date set in this study universally. To change the sell-by date to the use-by date, extensive quality research on various products will be required. If this system is well established, it can help reduce food waste through proper consumption of food, and consumers will be able to consume food with confidence.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.13-19
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• 2001

Since 1982, female agricultural workers are populous than male in Korea. Previous study was suggested that female workers are more sensitive to the agricultural medicine poisoning than male. This study was conducted with the aim of evaluating the impact on plasma components and nutrient intakes in female agricultural workers by the use of pesticides. Data were obtained from 44 females residing in Wonjoo, Kangwon-do area. Analysis for the general characteristics, nutrient intakes, and plasma components of the subjects were performed by physical examination, 24-hour recall method and venous blood sampling. They were divided into 3 groups according to the degree of the pesticide use: 8 in none(Non-expose group), 14 in low(<4/yr)(Low-expose group), and 22 in high$({\geq}4/yr)$(High-expose group). The results are summarized as follows. Serum glucose, SGOT, SGPT, triglyceride, HDL-cholesterol did not correlated with pesticide use and were not different among the groups. But serum total cholesterol was higher in pesticide use group. With increasing the number of pesticide use times, leukocyte count was tended to increased. Eighty two percent of the subjects were hemoglobin less than or equal to 12g/dl. Hematocrit, MCV, MCH, MCHC, serum Fe, Serum ferritin belonged to normal range and did not correlated with pesticide use. Intake of energy, Fe, vitamin $B_2$ were lower than RDA. Fe, K, and vitamin A intake were higher in don't use group than the other groups. There are not many differences according to using the pesticide in anthropometric measurements, nutrient intakes, and blood components, except for serum total cholesterol level and some nutrients intake. But these results suggest the need the systemic researches about the effects the pesticide using on nutritional status in Korean agricultural workers.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.461-474
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• 1998

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.

• Journal of Distribution Science
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• v.19 no.9
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• pp.91-100
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• 2021

Purpose: This study investigates the use intention of artificial intelligence (AI) food service stores for senior customers, which are becoming a trend in the service industry. Research design, data and methodology: For the study, the extended technology acceptance model (TAM) and motivated consumer innovativeness (MCI) variables, proven by existing researchers, were used. In addition to the effect of motivated consumer innovativeness on customer value, we investigated the effect of customer value on trust and use intention. For the study, 520 questionnaires were distributed online by an expert survey agency. Data was verified through validity and reliability. Results: The analysis results of the research hypothesis verified that functionally motivated consumer innovativeness (fMCI), hedonically motivated consumer innovativeness (hMCI), and socially motivated consumer innovativeness (sMCI) all had positive effects on usefulness and enjoyment. Furthermore, usefulness had a statistically significant positive effect on trust, but perceived enjoyment did not; trust was found to positively affect the intention to use. Conclusions: We compared the moderating effects of seniors' gender and age (at 60) between groups. Although there was no moderating effect of age, it was verified that regarding the effect of usefulness on trust, the male group showed a greater influence than the female group.

• Journal of Distribution Science
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• v.14 no.4
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• pp.117-125
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• 2016

Purpose - As consumers' needs for purchasing fresh and safe food have been bigger in Korea, their interest in local food is also growing recently. So, the number of local food stores has been increased from 3 in 2012 to 103 in 2015. Local food stores should operate a business responding consumers' needs in order that local food stores are not to be a one-time fad. Therefore, the purpose of this study is to analyze the characteristics of consumers who use a local food store and provide helpful implications to design a strategy for sustainable growth of local food store. Research design, data, and methodology - In this study, Probit model was used for empirical analysis in order to examine the effect of purchase choice attributes of agricultural products, consumer's satisfaction, and their demographic factors upon the intention to use a local food store. After estimating coefficients of the probit model, marginal effects were calculated as a standard normal, and cumulative distribution is differentiated with respect to explanatory variables. To collect the data, questionnaire survey was carried out with the consumers using the local food store (Youngjin Nonghyup near to Jeonju city located in Jeollabuk-do). Result - The data analysis found that the more consumers are satisfied with local food store, the higher intention they have to use the local food store. In addition, it was known that the factors related to quality of agricultural products and shopping convenience among the purchase choice attributes have a considerable impact on the purchase intention of a local food store. In demographic factors, income was turned out to be an important factor affecting purchase intention of local food. Such a result supports the hypothesis that high income consumers are likely to purchase local food, which is based on the inference that consumers who have a high income tend to pursue wellbeing life. Futhermore, information delivery, through a reputable media source among general factors, was known to play an important role in forming an intention to purchase local food. According to the analysis of marginal effects, probability of purchase intention of a local food store is increased by 11.4%, if a monthly average income of a household is above 4.5 million Won(Korean currency). If purchasing satisfaction with local food stores is high, the probability of purchase intention would be increased by 24.1%. Likewise, such a probability goes up by 8.7%, 5.8%, respectively as an increasing one unit of quality of agricultural products and shopping convenience of local food stores, respectively. Conclusion - For attaining sustainable growth in a local food store, it is considered necessarily to establish a proper store operation system to meet consumers' needs, especially for quality and shopping convenience of local food. Moreover, as it was found that appropriate communication through media source has a positive effect on the intention to use local food store, PR activity seems to be necessary to expand the consumers' demands for local foods.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.495-504
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• 2002

With the rapid growth of high-school food service in a short period as a result of the extensive implementation of school service, contract food service as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.284-286
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• 1989