Time filter

Source Type

Chon J.-W.,Konkuk University | Hyeon J.-Y.,Konkuk University | Choi I.-S.,Konkuk University | Park C.-K.,Konkuk University | And 5 more authors.
Journal of Food Protection | Year: 2011

In this study, three different selective media, modified cefoperazone charcoal deoxycholate agar (mCCDA), Karmali agar, and Preston agar, were compared for isolating Campylobacter jejuni from artificially contaminated ground beef and fresh-cut vegetables that have different levels of background microflora. Concurrently, an automated enzyme-linked immunosorbent assay method for detecting Campylobacter spp. (VIDAS Campylobacter) was evaluated by comparing it with the culture methods. Food samples inoculated with C. jejuni were enriched in Bolton broth at 42°C for 44 h and then streaked onto the three different selective media, followed by incubation under microaerobic conditions at 42°C for 48 h. The enriched Bolton broth (1 ml) was used in the VIDAS Campylobacter assay. No statistical differences in sensitivities were observed between the three selective media for ground beef and fresh-cut vegetables, but the selectivity of Preston agar was better (P < 0.05) than those of mCCDA and Karmali agar. The VIDAS Campylobacter assay showed a recovery rate similar (P > 0.05) to those of all of the medium combinations in ground beef. However, more positive samples (P < 0.05) were detected with the VIDAS Campylobacter than with the selective agars, except for the combinations of mCCDA plus Preston agar or mCCDA plus Karmali agar plus Preston agar in fresh-cut vegetables. Copyright © International Association for Food Protection.


Jung H.R.,Health Research Planning Team | Park Y.-B.,Health Research Planning Team | Lee M.-J.,Health Research Planning Team | Kim K.-C.,Health Research Planning Team | And 7 more authors.
Korean Journal of Food Science and Technology | Year: 2011

Excess sugar intake by food consumption may contribute to the development of diabetes, dental caries, attention deficit hyperactivity disorder (ADHD), and cardiovascular disease. The objective of this study was to investigate the sugar intake from meals at nursery schools in Gyeonggi-Do, and to construct a database for reduction policies sugar intake. A total of 601 samples were analyzed for sugar intake in summer and winter, respectively. The average sugar intake from food service was 2.22 g/meal, which was 5% of the Recommended Daily Intake (RDI). Furthermore, the analysis results of sugar content were in the decreasing order of fruits (5.05 g/100 g), fried food (2.92 g/100 g), and braised food (2.31 g/ 100 g). The habit of excessive sugar intake in childhood can be threaten health in adulthood. Thus, it is necessary for nursery school children to consume schoolmeals that contain less sugar. © The Korean Society of Food Science and Technology.


Choi J.-K.,Woosong University | Shin I.-S.,Gangneung - Wonju National University | Kim D.U.,Research Planning and Management Division | Kim H.-Y.,Woosong University
Korean Journal of Food Science and Technology | Year: 2015

This study was performed to determine optimum approaches for control of microorganisms in school refectories and kitchens. A reduction of more than 5.0 log CFU/mL was noted for Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Streptococcus mutans after treatment with 5 ppm ozone water for 60 s. Treatment of different vegetables with ozone water for 5 min showed bactericidal effects with 2-4 log reduction of viable cell number; the bactericidal effects differed according to the kinds of vegetables. The viable cell number on kitchen apparatus and tableware was not detected by ozone water treatment for 60 s. In addition, the count of the bacteria floating in the air in refectories and kitchens decreased 2.0 log CFU/1,000 L air to 0-1 CFU/1,000 L air on treatment with 45 ppm ozone gas for 12 hr. Therefore, ozone water and ozone gas may be good candidates as antimicrobial agents that can be used to improve sanitary conditions in school refectories and kitchens.


Kim J.-B.,Gyeonggi do Institute of Health and Environment | Park J.-S.,Research Planning and Management Division | Kim M.-S.,Sempio Food Company | Hong S.-C.,Gangneung - Wonju National University | And 2 more authors.
International Journal of Food Microbiology | Year: 2011

Bacillus cereus is divided into emetic and enterotoxin producing strains. Emetic B. cereus showed the low level of genetic diversity and single evolutionary lineage but no specific study of the genotypic characterization of emetic B. cereus Korean strains has been conducted. The objective of this study was to investigate the genotypic diversity of emetic B. cereus Korean strains. A total 39 strains (35 clinical and 4 food isolates) was analyzed for the genotypic characterization. A total of 17 distinct patterns were obtained from the random-amplified polymorphic DNA (RAPD) banding patterns and the majority of clusters belong to group 3. The pulsed-field gel electrophoresis (PFGE) banding patterns were divided into 17 distinct pulsotypes, and groups B and C were dominated. Emetic B. cereus Korean strains showed diverse pulsotypes in contrast with previous studies. All strains were resistant to β-lactam antibiotics such as penicillin and ampicillin. Combining biochemical properties, PFGE types, RAPD types and antibiotic resistance types, a total of 7 composite clusters were found. The majority of composite clusters were consisted with cluster 5 and 6. Enterotoxin producing reference strains belong to composite cluster 7. However, JNHE 6 (Jeollabuk-do Research Institute of Health & Environment; cluster 1) and JNHE 36 (cluster 2) which possessed the ability of starch hydrolysis and saline fermentation showed different composite clusters comparing with most emetic B. cereus. JNHE 7 and JNHE 53 formed composite cluster 3 and 4. Emetic B. cereus Korean strains showed genotypic diversity comparing with the previous studies. © 2011 Elsevier B.V.


Jung H.-R.,Gyeonggi do Institute of Health and Environment | Lee M.-J.,Gyeonggi do Institute of Health and Environment | Kim K.-C.,Gyeonggi do Institute of Health and Environment | Kim J.-B.,Gyeonggi do Institute of Health and Environment | And 6 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2010

The prevalence rate for chronic diseases such as obesity, diabetes, hypertension etc. caused by the increment of national income and the change of food life according to the globalization in Korea have been increased. Especially excess sodium intake may contribute to the development of hypertension, increasing cardiovascular disease risk. The objective of this study was to investigate sodium intake of nursery school meals in Gyeonggi-Do, and to construct database for lesser sodium intake policy. Survey consisted of 601 sample intakes of sodium in summer and in winter. A food weighed record method was used for measuring food intakes. Average intakes of ten children per nursery school were measured. The sodium contents of meals were analyzed by ICP-OES (inductively coupled plasma-optical emission spectrometer) after acid digestion by microwave. The sodium contents on food groups showed that sources (693 mg/100 g), grilled foods (689 mg/100 g) and kimchies (643 mg/100 g) had respectively higher sodium contents and the average sodium intake per meal was 582±204 mg. The sodium contents of soups & hot soups and kimchies had 37.5% and 15.8% of total sodium intakes per meal, respectively. Sodium intakes per meal in summer and winter showed 572.3 mg and 592.3 mg, respectively. Regional ranking of sodium intakes showed the ascending order of apartment (514.3 mg/meal), rural region (540.5 mg/meal), multiplex house (635.9 mg/meal) and industrial complex (696.4 mg/ meal). A habit of excessive sodium intakes in childhood will threaten their health when they grow up to be adults; thus lesser intake of sodium per meal is needed for children in nursery school.

Loading Research Planning and Management Division collaborators
Loading Research Planning and Management Division collaborators