• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.1
• /
• pp.25-38
• /
• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Journal of the Korean Society for information Management
• /
• v.29 no.2
• /
• pp.7-25
• /
• 2012

The proliferating use of e-journals has led increasing interest in collecting and analyzing usage statistic information. However, the existing manual method and simple journal usage reports provided by publishers hinder the effective collection of large-scale usage statistics and the comprehensive/in-depth analysis on them. Thus we have proposed a hybrid automatic method of collecting e-journal usage statistics based on screen scraping and SUSHI protocol. In addition, the generation method of summary statistics presented in graphs, charts and tables has been suggested in this study. By utilizing the suggested system and analysis data, librarians can compose various reports on budget or operation of the libraries.

• The Journal of Society for e-Business Studies
• /
• v.19 no.4
• /
• pp.61-72
• /
• 2014

Recently usage on digital scholarly information has been analyzed with various respects by various parties since the rapid expansion of digital scholarly information use and the increasing availability of large-scale log data. Nevertheless, no standard platform for distributing usage statistics of scholarly information at the national scale has been suggested so far. Therefore, this paper suggests a generalized SUSHI (Standardized Usage Statistics Harvesting Initiative) platform for distributing usage statistics of digital scholarly information at the national scale.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.3
• /
• pp.303-310
• /
• 2006

This study was performed by questionnaire to investigate the satisfaction and preference on the menu of Japanese restaurant customers in Seoul. The subjects were consisted of 386 participants in Seoul. The results are as follows: Respondents consider that the preferred menu of Japanese restaurants' foods is menus such as 'assorted raw fish', 'sushi', and 'dessert' rather than menus such as 'jin mi', 'seasonal appetizer', 'raw fish with vinegar' and 'clean soup'. The higher intake Japanese cuisine menus was 'dessert' (3.71 point), 'noodle and soup' 'sushi' 'fried dishes', and but 'jin mi' (1.91 point), 'seasonal appetizer' scored the lowest. In result of analyzing difference between importance and satisfaction of the menu, importance is much higher than satisfaction. In terms of IPA analysis on Japanese cuisine menu, it was noteworthy that the 2nd quadrant with high fulfillment but low importance for customers included 'noodle and soup'. The menus that need continuous keeping management with high importance and high fulfillment included 'assorted raw fish', 'roasted dishes', 'fried dishes', 'beef and seafood casserole', 'sushi', 'deopbap', 'dessert'.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2005.09a
• /
• pp.774-776
• /
• 2005

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.18
• /
• pp.8633-8636
• /
• 2016

Background: To investigate the expression of insulin-like growth factor-I receptor (IGF-IR) and sushi domain containing protein 3 (SUSD3) in breast cancer tissue, and analyze their relationship with clinical parameters and the correlation between the two proteins. Materials and Methods: The expression of IGF-IR and SUSD3 in 100 cases of breast cancer tissues and adjacent normal breast tissues after surgery was detected by immunohistochemical technique MaxVisionTM, and the relationship with clinical pathological features was further analyzed. Results: The positive rate of IGF-IR protein was 86.0% in breast cancer, higher than 3.0% in adjacent normal breast tissue (P<0.05). The positive expression rate of SUSD3 protein was 78.0% in breast cancer, higher than 2.0% in adjacent normal breast tissue (P<0.05). The expression of IGF-IR and SUSD3 was related to estrogen receptor and pathological types (P<0.05),but not with age, stage, the expression of HER-2 and Ki-67 (P>0. 05). The expression of IGF-IR and SUSD3 in breast cancer tissue was positively related (r=0.553, P<0.01). Conclusions: The expression of IGF-IR and SUSD3 may be correlated to the occurrence and development of breast cancer. The combined detection of IGF-IR, SUSD3 and ER may play an important role in judging prognosis and guiding adjuvant therapy after surgery of breast cancer.

• The Journal of Fisheries Business Administration
• /
• v.50 no.1
• /
• pp.39-54
• /
• 2019

The purpose of this paper is to analyze the difference of seafood dining consumer behavior by demographic characteristics (age, gender). This research surveyed 251 people in Busan, Korea. t-test, one-way ANOVA, and MDS were used to identify the difference of consumer behavior by demographics. The result of the research revealed the difference between demographic characteristics and seafood dining consumption. 20's showed to accept the trendy dining culture represented by salmon, sushi and shrimp, and 30's also have similar tendency. 40's have higher spending tendency to seafood dining like tuna restaurants. 50's and 60's showed conservative consumption propensity represented by grilled fish, braised fish and raw fish restaurants. In gender analysis, male have higher frequency than female about grilled eel. In the future, the seafood dining market would be reorganized with the expansion of sushi, salmon and shrimp dishes, which can be classified as a new dining market. In this research, we suggested fisheries supply and production strategies according to age and gender.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.2
• /
• pp.224-230
• /
• 2021

This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, and Staphylococcus aureus, and qualitative analysis of Bacillus cereus, Salmonella spp., Listeria spp., and Vibrio spp. in four frozen-raw sliced fishes (cuttlefish, flatfish, salmon, and shrimp) for sushi production. The total aerobic bacteria, fungi, and coliforms were 2.95-3.38, 1.96-2.88, and 0.92-1.29 log CFU/g, respectively. In particular, shrimp was highly contaminated with total aerobic bacteria (3.38 log CFU/g) and fungi (2.88 log CFU/g). Over 3 log CFU/g of total aerobic bacteria was also detected in cuttlefish, flatfish, and salmon. Less than 1-2 log CFU/g of E. coli was detected in all frozen samples. S. aureus was detected at 2.25-3.13 log CFU/g in most samples. B. cereus was qualitatively detected at 25% in most samples, except for salmon (0%). Salmonella spp., L. monocytogenes, and Vibrio spp. were qualitatively detected at 25-50% of all four samples. The microbial contamination levels determined in the current study may be potentially used as basic data to perform microbial risk assessments of frozen-raw sliced fishes.

• Fisheries and Aquatic Sciences
• /
• v.24 no.8
• /
• pp.277-283
• /
• 2021

Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the infection of K. septempunctata in 216 sashimi and 20 sushi made of olive flounders in Busan, Korea. Among 236 samples, K. septempunctata was detected in eleven sashimi with 6-7 polar capsules by the microscopy. Among eleven sashimi, five sashimi were positive in Polymerase Chain Reaction (PCR) assay with the targets of 18S rDNA and 28S rDNA. The genotype of all the five PCR results is identified as the genotype ST3 which is common in Korea. K. septempunctata was found in olive flounders sashimi from Samcheonpo and Wando outside of Jeju Island. These findings would contribute to establish the standard of K. septempunctata for preventing food-borne outbreaks in advance and providing further preventive management for the seafood safety.

• The Journal of Fisheries Business Administration
• /
• v.37 no.2 s.71
• /
• pp.61-83
• /
• 2006

In Side of Supply and Demand of Fisheries Products, The Aquacultural Industry stayed in subsidized situation for the whole fishery industry of korea when it's dawned. But now a day, the Aquacultural Industry has been developed to unique industry itself, and it could be said the Hoe - korean style Sashimi or Sushi culture of korea can't exist without its aquacultural industry. So it could be said that the Aquacultural industry is not only a part of the fishery industry but also inevitable unique industry. The main objective of this paper is to analysis the present situation for production of Flatfish, distribution of Flatfish, and consumption structure of Flatfish. Especially, the production for aquacultural Flatfish in 2005 has been raised over 38 times against the production in 1990, and it takes the status as the major fish which leads the domestic aquacultural industry compare with others. The distribution of Flatfish can be divided to the domestic and export mainly. In field of its domestic distribution, Flatfish is the major item with Rockfish, and the deal of its over 90% happens in Similarity Fishery Wholesale Markets such as In-chon, Ha-nam, and Bu-san Fishery Wholesale Market not in the common distribution process of the fishery products. At present, the exporting of Flatfish take 13.9% among the whole Aquacultural Industry of korea, and Flatfish mainly export to Japan. Also, through the development of chinese economy, Hoe consumption culture is expanded gradually. And the future of exporting Flatfish is very bright because of developing of the U.S. market. The brief introduction of the consumption style of live fish is as belows. According to the research, generally the most of korean consumers prefer individual item as their food to combination style in korean Hoe consumption culture and the favorite item of korean consumers are Flatfish and Rockfish.