• Title/Summary/Keyword: RTE

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A Survey on the Ready-to-Eat Foods' Consumption Practices of University Students and Microbiological Quality Assessment of Kimbab (대학생의 즉석섭취식품류 소비 실태와 김밥류의 미생물학적 품질 평가)

  • Lee, Jin-Hyang;Bae, Hyun-Joo
    • Korean journal of food and cookery science
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    • v.31 no.2
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    • pp.153-161
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    • 2015
  • This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

Effects of Real Time Enterprise on SCM Performance (실시간 기업의 특성이 공급사슬성과에 미치는 영향)

  • Park, Kwang O.
    • The Journal of the Korea Contents Association
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    • v.13 no.6
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    • pp.390-400
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    • 2013
  • The purpose of this study is to investigate the effect of RTE characteristics on SCM performance. Extant approaches for evaluating the SCM performance adopt financial measures, non-financial measures, Balanced Score Card (BSC) methodology and Supply Chain Operations Reference (SCOR) methodology etc., but researches on SCM performance measurement are not sufficiently reviewed. In this study, SCM performance is measured with the Combinative Capabilities which are divided into four categories of product quality, delivery speed, process flexibility, price leadership. The experimental results with the three factors of visibility, agility and combinative capabilities variables show the followings: (i) Visibility had a significant impact on agility. (ii) Visibility had a significant impact on combinative capabilities. (iii) Agility also had a significant impact on combinative capabilities.

Investigation on the Thermal Deformation Patterns of Packages Used for Ready-to-eat Food During Microwave Heating (즉석 섭취식품의 전자레인지 가열 시 포장재의 열 변형 패턴 조사)

  • Lee, Hwa Shin;Cho, Ah Reum;Moon, Sang Kwon;Yoon, Chan Suk;Lee, Keun Taik
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.21 no.3
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    • pp.97-106
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    • 2015
  • Thermal deformation of packaging materials was observed in some ready-to-eat food products for microwave use. Therefore, the deformation patterns depending on packaging types and shapes of 9 domestic and 11 foreign products after microwave heating were investigated. Among the domestic and foreign products, thermal deformations of packaging material were observed in 5 and 8 samples, respectively. Besides, thermal deformation occurred on the lid and cup body of tray filled with a spicy chicken sauce after having microwaved where previously no deformation had been observed with other food types. No consistent results of thermal deformation were obtained by the analysis of salinity, brix, pH and viscosity of RTE products for microwave heating. However, thermal deformations of packages were less found in the packages used for the RTE foods contained very high or low viscosity than those with medium viscosity. Furthermore, the degree of thermal deformations was dependent on the food composition and shape as well as package type. In order to prevent the thermal deformation of packaging materials, therefore, technological advances and further studies are required to develop the heat-resistant packaging system and to improve the non-uniformity during microwave heating of RTE foods.

Isolation and Growth Pattern of Bacillus cereus from Ready-to-Eat Foods. (즉석조리식품에서의 Bacillus cereus오염실태조사 및 생육 pattern 분석)

  • 김순한;김미경;강민철;손영욱;이창희;김인복;이영자;최수영
    • Journal of Life Science
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    • v.14 no.4
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    • pp.664-669
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    • 2004
  • The contamination of Bacillus cereus was investigated in 240 RTE (ready-to-eat) food samples including 118 seafoods, 82 Korean packaged meals and 40 other RTE foods. Many B. cereus presumptive strains were isolated from the enrichment culture in Tryptic Soy Broth (TSB) added polymyxin, followed by selective culture in Mannitol Egg Yolk Polymyxin (MYP) agar and Gram staining. A total of 36 strains (16 in seafoods, 17 in Korean pack-aged meals and 3 in other RTE foods) were identified as B. cereus by the analysis of 61 biochemical tests of the API 50CHB/20E system test and supplementary tests of $\beta$-hemolysis, rhizoid growth, motility and oxidase activity. The 28 strains out of 36 B. cereus isolates produced diarrhoeal enter-otoxin in Brain Heart Infusion (BHI) broth. All isolates were resistant to ampicillin and penicillin antibiotics, and most of them were susceptible to gentamicin, vancomycin, bacitracin, chloram-phenicol, kanamycin and streptomycin. The growth of B. cereus was affected by environmental temperature and incubation time. Culture with temperature under 1$0^{\circ}C$ effectively restricted the growth of B. cereus.