• 제목, 요약, 키워드: food safety

검색결과 5,683건 처리시간 0.052초

Detection of CTX-M Type ESBL Producing Salmonella in Retail Meat in Korea

  • Kim, Yong Hoon;Joo, In Sun;Kim, Yoon Jeong;Oh, Mi Hyun;Cho, Joon Il;Han, Min Kyong;Kim, Soon Han;Moon, Tae Wha;Park, Kun Sang
    • 한국식품위생안전성학회지
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    • v.29 no.1
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    • pp.47-52
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    • 2014
  • This study was performed to evaluate antimicrobial resistance of food-borne pathogens isolated from retail meat in Korea. A total of 157 samples of beef, pork, and chicken were collected and analyzed for E. coli, Salmonella, Campylobacter. Resistances to tetracycline were declined in accord with reduced usage of tetracycline in live stock production. E. coli stains from chicken meat had higher multi-drug resistance ratio than strains from other meat. One extended spectrum beta lactamase (ESBL) producing E. coli and two ESBL producing Salmonella were identified in this study. ESBL producing Salmonella strains were confirmed to carry CTX-M-1 type genes.

Total Diet Studies as a Tool for Ensuring Food Safety

  • Lee, Joon-Goo;Kim, Sheen-Hee;Kim, Hae-Jung;Yoon, Hae-Jung
    • Toxicological Research
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    • v.31 no.3
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    • pp.221-226
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    • 2015
  • With the diversification and internationalization of the food industry and the increased focus on health from a majority of consumers, food safety policies are being implemented based on scientific evidence. Risk analysis represents the most useful scientific approach for making food safety decisions. Total diet study (TDS) is often used as a risk assessment tool to evaluate exposure to hazardous elements. Many countries perform TDSs to screen for chemicals in foods and analyze exposure trends to hazardous elements. TDSs differ from traditional food monitoring in two major aspects: chemicals are analyzed in food in the form in which it will be consumed and it is cost-effective in analyzing composite samples after processing multiple ingredients together. In Korea, TDSs have been conducted to estimate dietary intakes of heavy metals, pesticides, mycotoxins, persistent organic pollutants, and processing contaminants. TDSs need to be carried out periodically to ensure food safety.

식품안전 인지도와 식품안전 관련 구매행동 조사 (A Study of Consumer Perceptions of Food Safety and Food Buying Behavior)

  • 김현아;정현영
    • 한국조리학회지
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    • v.24 no.3
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    • pp.93-103
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    • 2018
  • The purpose of this study was to investigate customer perception of food safety and food safety orientation behavior. A survey was conducted from 458 adults aged 20 and over. The results of this study showed as follows. Food safety was the most important consideration when purchasing food, followed by freshness, taste, nutrition, price, and quantity. 87.1% of respondents had more than usual concern about food safety, and women were more aware of food safety than men. The food safety information was usually acquired from the mass media (TV, radio, Internet). As for the reasons for food safety accidents, they pointed out in the order of lack of awareness of food safety, deficient sense of responsibility of the people who produce, lack of distribute and sell food products, and lack of legal system. In conclusion, it is expected that accurate information about food safety is efficiently communicated, and the government's continuous effort is needed. In addition, effective ways to inform customers of food safety should be identified. Long-term views should be considered when develope food safety related policies and food safety education.

DACUM(Developing A Curriculum)을 이용한 식품 안전 전문가 직무 분석 (Job Analysis of Food Safety Specialist Based on the Developing A Curriculum(DACUM) Method)

  • 송태희
    • 한국식품영양학회지
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    • v.22 no.1
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    • pp.123-131
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    • 2009
  • The purpose of this study was to define the job description for food safety specialist, and to describe the duties and tasks of the job based on the detailed analysis of specific food safety work performed by dietitians. The job analysis was 8 professional panels and a Developing A Curriculum(DACUM) facilitator. The research was done in order to fully define the task element, process, and sequence of a food specialist and was completed by DACUM analysis. The job definition of food safety specialist is one who manages food safety through analysis, safety evaluation, inspection, and hazard blocking in all processes related to the purchase, distribution, storage, manufacture, and marketing of foods and food materials. The job description on the DACUM research chart for food safety specialist contained 7 duties and 79 tasks. Its duties were defined as the specific and independent work of a food safety specialist, and were composed of 7 duties, i.e. hazard analysis of foods and related affairs, safety evaluation of purchased food materials, safety management of food/food materials distribution/storage, safety management of food manufacture, safety examination of food marketing, administration affairs on food safety, and self-development. For the future, this study suggests a curriculum, that shall be basis of program planning and food safety operation for subjects within many schools.

식품위해 인식과 식품불안감이 식품안전관리제도평가에 미치는 영향: 식품안전정보 인식의 조절효과를 중심으로 (Food Hazard Awareness and Food Apprehension towards Food Safety Management System Evaluation: Focus on Moderating Effect of Food Safety Information Awareness)

  • 이승신
    • Family and Environment Research
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    • v.54 no.1
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    • pp.69-81
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    • 2016
  • Consumer anxiety about food safety is increasing, and the ability to make an accurate assessment is inadequate due to the lack of food safety information. This research focuses on relations among main variables, such as food hazard awareness, food apprehension, food safety information awareness, and food safety management system evaluation. In addition, to the moderating effects of food safety information awareness between food hazards awareness, food apprehension, and food safety management system evaluation. First, food hazards awareness and apprehension was slightly higher than the average level, also there was a significant difference in food hazard apprehension according to food hazard awareness. However, the level of food safety information was not high, meaning consumers were not as well informed as expected. We divided food safety management system evaluation into awareness and practice, subsequently, the results of both were at a low level. Food safety information awareness' moderating effect was also confirmed. Consumer organizations and the government need to provide specific and correct information to Korean consumers, that also implement a wide range of consumer education related policies.

Synthetic Cannabinoid-Induced Immunosuppression Augments Cerebellar Dysfunction in Tetanus-Toxin Treated Mice

  • Yun, Jaesuk;Gu, Sun Mi;Lee, Tac-hyung;Song, Yun Jeong;Seong, Seonhwa;Kim, Young-Hoon;Cha, Hye Jin;Han, Kyoung Moon;Shin, Jisoon;Oh, Hokyung;Jung, Kikyung;Ahn, Chiyoung;Park, Hye-Kyung;Kim, Hyung Soo
    • Biomolecules & Therapeutics
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    • v.25 no.3
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    • pp.266-271
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    • 2017
  • Synthetic cannabinoids are one of most abused new psychoactive substances. The recreational use of abused drug has aroused serious concerns about the consequences of these drugs on infection. However, the effects of synthetic cannabinoid on resistance to tetanus toxin are not fully understood yet. In the present study, we aimed to determine if the administration of synthetic cannabinoids increase the susceptibility to tetanus toxin-induced motor behavioral deficit and functional changes in cerebellar neurons in mice. Furthermore, we measured T lymphocytes marker levels, such as CD8 and CD4 which against tetanus toxin. JWH-210 administration decreased expression levels of T cell activators including cluster of differentiation (CD) $3{\varepsilon}$, $CD3{\gamma}$, CD74p31, and CD74p41. In addition, we demonstrated that JWH-210 induced motor impairment and decrement of vesicle-associated membrane proteins 2 levels in the cerebellum of mice treated with tetanus toxin. Furthermore, cerebellar glutamatergic neuronal homeostasis was hampered by JWH-210 administration, as evidenced by increased glutamate concentration levels in the cerebellum. These results suggest that JWH-210 may increase the vulnerability to tetanus toxin via the regulation of immune function.

Identification of College Students' Food Safety Awareness and Perceived Barriers to Proper Food Handling Practices

  • Cha, Myeong-Hwa;Park, Jyung-Rewng
    • Preventive Nutrition and Food Science
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    • v.10 no.1
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    • pp.74-80
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    • 2005
  • The purpose of this study was to investigate culinary arts and hospitality students' food safety practice behaviors, intentions, attitudes, and barriers to food safety compliance. This descriptive study used the self-report questionnaire. The convenience sample was composed of 266 college students majoring in culinary arts and hospitality. The students indicated that they never or rarely use a thermometer to determine if meats have been adequately cooked. Examples of positive food handling behaviors were hand washing, sanitation of fruits and vegetables, discarding of food past its expiration date, counter top sanitation, and proper food storage. Students strongly agreed it is their responsibility to practice food safety and to educate their employees about food safety. The primary barrier to proper food safety as ranked by student respondents is the misunderstanding about food labeling. Previous food safety education and internship experience appeared to improve the student respondents' perceived attitudes toward following the principles of food safety practices (p < 0.05), although behaviors and intentions to use the correct food safety practices were not affected. The findings of this study suggest that programs should consider integrating information and experiential learning opportunities in their courses that would be enhance student understanding about food safety. The outcomes of this study can be applied to develop food safety education materials and programs for culinary arts and hospitality students.