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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Food Hygiene and Safety
Journal Basic Information
Journal DOI :
The Korean Society of Food Hygiene and Safety
Editor in Chief :
Volume & Issues
Volume 30, Issue 4 - Dec 2015
Volume 30, Issue 3 - Sep 2015
Volume 30, Issue 2 - Jun 2015
Volume 30, Issue 1 - Mar 2015
Selecting the target year
Microbial Contamination in Kitchens and Refrigerators of Korea Households
Hong, Joonbae ; Lim, Seung-Yong ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 303~308
DOI : 10.13103/JFHS.2015.30.4.303
The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was
, chopping boards, and refrigerator drawers were
, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.
Monitoring of Microorganism Contamination of Ice for Foods in the Store and Hygienic Management Methods
Jang, Hong Keun ; Lee, Ho ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 309~314
DOI : 10.13103/JFHS.2015.30.4.309
The purpose of this study is to monitor the microbial contamination of ice collected from food stores or restaurants from all over the country. From the ice collected on a regional basis, it was observed that the average number of total aerobic bacteria (TAB) of samples from Seoul was the highest, showing 2.31 log CFU/g, while that of samples from Jeolla-do was the lowest, showing 1.83 log CFU/g. The food-borne pathogens (Staphylococcus aureus, Listeria monocytogenes) were not detected from the ice. Also the average number of TAB of packaged ice (commercial ice) was 0.45 log CFU/g lower than that of ice from ice-making machine. Among three types of stores (the bakery, the dessert store and the beverage store), ice from dessert store showed the highest number of TAB (2.37 log CFU/g). This study suggests that the hygienic management of the ice from the stores is necessary. Therefore, to ensure the hygienic management of ice, not only the ice-making machine should be sanitized on a regular basis but also a thorough individual hygiene is required from food manufacturing workers.
The Impact of Corporate Social Responsibility in Food Incidents
Lim, Jeehyun ; Yoon, Yohan ; Lee, Soomin ; Youn, Hyewon ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 315~322
DOI : 10.13103/JFHS.2015.30.4.315
This study was performed to investigate the influence of Corporate Social Responsibility (CSR) activity on corporate image and repurchase intention (pre and post measure) after the news of food incident. A questionnaire survey was carried out for 235 college students in Seoul, Korea. The participants were given an instruction with CSR activity of company in food industry and completed the survey. We collected the survey and did the statistical analysis by SPSS. The result of this study was as follows: Significant differences (p < 0.05) were found between the two groups, one was aware of corporation's CSR activity and the other was not. The ranges of score of each question on corporate images after and before providing CSR information were 3.21-3.94 and 3.89-4.62, respectively. Also, the ranges of score of each question on repurchase intention after and before providing CSR information were 3.11-4.64 and 3.60-4.67, respectively. Thus, the result confirms that the previous studies' conclusion which explains CSR can shield consumers' negative attitude toward the company. The finding of this study emphasizes the importance of CSR activity to the companies in food industry and the need for making public awareness of CSR activity.
A Study on the Relationship between School Foodservice Employees' Attitudes toward Food Hygiene Education and Hygiene Practices
Heo, Ja Gyung ; Lee, Jee Hye ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 323~328
DOI : 10.13103/JFHS.2015.30.4.323
In order to provide efficient information ensuring school food safety, this current study investigated the relationship between general characteristics of food service operation and food hygiene practices and employee's attitudes toward food hygiene education and food hygiene practices. Data were collected from a total of 185 school food service employees in the GyeongSangNam-do area. As for the differences in the overall the evaluation of sanitary practice level in accordance with the general characteristics about the school food service employees, there were significant differences in the type of school food service and times of serving food per day. Also, hygiene practices in solo foodservice were better than in joint foodservice. The respondents who had positive attitudes toward food safety education showed better food safety practices. It is recommended that consistent food safety education based on various methods can contribute to appropriate food safety performance.
Consumers Perceptions on Sodium Saccharin in Social Media
Lee, Sooyeon ; Lee, Wonsung ; Moon, Il-Chul ; Kwon, Hoonjeong ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 329~342
DOI : 10.13103/JFHS.2015.30.4.329
The purpose of this study was to investigate consumers' perceptions of sodium saccharin in social media. Data was collected from Naver blogs and Naver web communities (Korean representative portal web-site), and media reports including comment sections on a Yonhap news website (Korean largest news agency). The results from Naver blogs and Naver web communities showed that it was primarily mentioned 'sodium saccharin-no added' products, properties of sodium saccharin, and methods of reducing sodium saccharin in food. When media reported the expansion of food categories permitted to use sodium saccharin, search volume for sodium saccharin has increased in both PC and mobile search engines. Also, it was mainly commented about distrust of government, criticism of food product price, and distrust of food companies below the news on the news site. The label of sodium saccharin-no added products in market emphasized "no added-sodium saccharin". These results suggest that consumers are interested in sodium saccharin and especially when media reported the expansion of food categories permitted to use it. Consumers were able to search various information on sodium saccharin except safety or acceptable daily intake through social media. Therefore media or competent authority should report item on sodium saccharin with information including safety or acceptable daily intake based on scientific background and reference or experts' interview for consumers to get reliable information.
A Study on the Business Characteristics, and Online/Offline Food Hygiene Education Comparative Analysis of Rice Cake Producer in Korea
Lee, Hyeong Kook ; Kim, Ji Yeon ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 343~349
DOI : 10.13103/JFHS.2015.30.4.343
A study survey about the rice cake producers completing the food hygiene education in Korea was investigated by characteristics of the rice cake business. The difference between their online and offline awareness of food hygiene education were compared. The average age of rice cake producers is 50 (40.1%), with a high school education (52.6%), 10-20 years of service (34.3%) showed the highest percentage. In relation to sales and work area, workshop personnel are engaged in two (79.5%), An area of less than
(92.0%), rent (60.2%) with most paying a monthly rental amount of less than 1 million won (54.8%). There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the item number was less than 20 types of analysis (86.7%). Case of food hygiene education graduates are women, the lower the age, the higher the education level, was preferred online. Online education was chosen because of 'time, economic, convenience'(73.7%). Online graduates have recognized that health education is more conducive to business. There was no significant difference between the sales online and offline graduates. For hygienic management response was that online graduates are well above the 7.4% offline graduates. Online and offline graduates 60.7% appeared to be more satisfied than the previous training institutions.
Evaluation of the Microbiological Safety for the Seawater in a Part of the South Coast, Korea
Park, Yeong Min ; Yoon, Hyun Jin ; Ham, In Tae ; Yoo, Hean Jae ; Choi, Jong-Duck ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 350~358
DOI : 10.13103/JFHS.2015.30.4.350
This study was designed to evaluate the sanitary characteristics of sea water in a part of the south coast, Korea and to check the seawater which is in compliance with the recommended bacteriological criteria for shellfish cultivation. The samples of sea water were collected at 14 sampling stations established in the survey area between March 2014 and October 2014. Food poisoning caused by seafood consumption is often associated with pathogenic microorganisms originated from fecal contamination. Therefore, fecal coliform is very important criteria for evaluating the safety of fisheries in coastal areas. The range of geometric mean (GM) and the estimated 90th percentile values of total coliform were 4.1~83.1 MPN/100 mL, and 11.7~834.1 MPN/100 mL, respectively. The GM and the estimated 90th percentile values of fecal coliform were 2.5~22.7 MPN/100 mL and 2.5~170.0 MPN/100 mL, respectively. Therefore, the bacteriological safety of seawater at this shellfish-growing area met with the Korean Shellfish Sanitation Program (KSSP) criteria for a growing area. However, the values are seasonally exceed the KSSP criteria, suggesting that the monitoring and evaluation of seawater quality is very important in shellfish-growing area.
A Study on Contents of Sugar and the Activities of Amylase in Enzyme Foods and Enzyme-shaped Foods
Kim, Myeong-Gil ; Oh, Moon-Seog ; Kang, Suk-Ho ; Kim, Han-Taek ; Yoon, Mi-Hye ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 359~365
DOI : 10.13103/JFHS.2015.30.4.359
The purpose of this study was to investigate the contents of sugars and
-amylase activities in 98 specimen with enzyme foods and enzyme-shaped foods (the other processed foods, beverage bases, fermented drinks, liquid teas). The
-amylase activity in enzyme foods and the other processed foods were ranged 4.9~53,854.6 U/g and 2.9~1,182.7 U/g, respectively, there was a big difference in the same type. The
-amylase activity of the fermented products (beverage bases, fermented drinks, liquid teas) were ranged 0.1~1.7 U/g. The average of
-amylase activity in enzyme foods, the other processed foods, the fermented products were found 126.0 U/g, 5.6 U/g and 10.5 U/g, respectively, enzyme-shaped foods were a lot lower than enzyme foods. Total contents of sugars were average 22.4 g/100 g in enzyme foods, 14.8 g/100 g in the other processed foods, 46.9 g/100 g in beverage bases, 41.1 g/100 g in fermented drinks, 39.5 g/100 g in liquid teas, total contents of sugars appeared high amount in the fermented products. Correlations between
-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.644) and it was strong in the other processed foods (r = 0.903). Correlations between
-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.648) and it was strong in the other processed foods (r = 0.757). There was a significant relationship between
-amylase activities in enzyme foods and the other processed foods (r = 0.869, r = 0.760). That is, it was found that also the proportional relationship established among the
Analysis of Hexaconazole in Agricultural Products using Multi Class Pesticide Multiresidue Method
Choi, Su Jeong ; Hwang, In Sook ; Cho, Tae Hee ; Lee, Jae In ; Lee, In Sook ; Yook, Dong Hyun ; Park, Won Hee ; Kim, Moo Sang ; Kim, Gun Hee ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 366~371
DOI : 10.13103/JFHS.2015.30.4.366
This work was conducted to apply the multi class pesticide multiresidue method for determining the use of hexaconazole in the agricultural products using GC-NPD. The multi class pesticide multiresidue method results were validated for the assay of hexaconazole by using linearity, accuracy, precision, limit of detection and quantitation. The linearity in the concentration ranged from 0.025 to 5.0 mg/L (
> 0.999). Lettuce recoveries ranged from 89.42% to 94.15% with relative standard deviations below 7.78%, for spiking levels from 0.04 to 4.0 mg/kg. The limit of detection was 0.04 mg/kg, and the limit of quantitation was 0.11 mg/kg. The intra- and inter-day precisions were 2.42~3.49% and 4.90~7.78%, respectively. We suggested that the multi class pesticide multiresidue method for determining hexaconazole was highly accurate and reproducible, and it will be used as a routine analysis in agricultural products.
Antimicrobial Activity of Lactobacillus plantarum LP2 against Helicobacter pylori
Kim, Tae-Jung ; Moon, Gi-Seong ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 372~375
DOI : 10.13103/JFHS.2015.30.4.372
A lactic acid bacterium LP2 strain, which was previously isolated from a natural cheese, was confirmed to produce 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth factor. The strain was identified as Lactobacillus plantarum (99% identity) by a homology search of the 16S rRNA gene sequence and named Lactobacillus plantarum LP2. The culture supernatant of the strain presented an antimicrobial activity against Helicobacter pylori KCTC 12083, where the DHNA might have influenced on the activity.
Inhibitory Effect of Penthorun chinense Extract on Allergic Responses in vitro and in vivo
Jo, So young ; Kim, Young Mi ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 376~382
DOI : 10.13103/JFHS.2015.30.4.376
Allergic diseases have rapidly increased in recent years. Mast cells play a critical role in IgE-mediated allergy responses and, therefore, closely associated with rhinitis, asthma, and atopic dermatitis. We studied anti-allergic effect of Penthorum chinense extract (PCE) in vitro and in vivo. PCE inhibited the degranulation of mast cells by antigen stimulation and its effect was dose-dependent and reversible in mast cells. PCE also suppressed the production of inflammatory cytokines such as TNF-
and IL-4 by antigen in mast cells. Mechanistically, PCE inhibited the activation of Syk/LAT pathway which is a key signaling pathway for the activation of mast cells by antigen. Notably, PCE suppressed IgE-mediated allergic responses by antigen in mice. These results strongly suggest that PCE is a potential candidate for anti-allergic treatment.
Antioxidative Effect of Fermented Rhynchosia nulubilis in Obese Rats
Bae, Gui-jeong ; Ha, Bae-jin ;
Journal of Food Hygiene and Safety, volume 30, issue 4, 2015, Pages 383~389
DOI : 10.13103/JFHS.2015.30.4.383
This study was to examine the antioxidative activity of fermented Rhynchosia nulubilis (FRN) in obese rats. Oxidative stress due to reactive oxygen species (ROS) can cause oxidative damage to cells. Mitochondria are especially important in the oxidative stress as ROS have been found to be constantly generated as an endogen threat. Mitochondrial defense depends mainly on superoxide dismutase whereas microsomal defense depends on catalase, which is an enzyme abundant in microsomes. Seven weeks-aged female Sprague-Dawley rats were divided into four groups and fed high fat diets for 44 days. Also fermented Rhynchosia nulubilis was administered orally for 44 days at 7.5 ml/kg of body weight of rats. The antioxidative activities of fermented Rhynchosia nulubilis were measured by the superoxide dismutase, catalase, malondialdehyde levels in liver homogenate. The levels of malondialdehyde in FRN-treated groups were lower than those in obese groups. Superoxide dismutase and catalase levels were significantly increased. These results demonstrated that fermented Rhynchosia nulubilis had the inhibitive effects of oxidative stress in obese rats, suggesting that fermented Rhynchosia nulubilis would be used as an ingredient of the useful functional products.