A survey was conducted to investigate consumers' attitudes toward the foods developed by gene recombination techniques from December, 1999 to April, 2000. The questionnaires were mailed to 1,500 people, and the 1,101 people responded. The consumers were asked about knowledge, acceptance, intention of purchasing, and labeling information. Although the portion of the consumers (88.8%) knowing the genetically modified foods (GMF) was lower than that of the food expert group (98.7%), many consumers had some knowledge on the GMF, which may be influenced by news released from mass media. Seventy-nine percent of the consumers responded that gene recombination technology is necessary in food production, which is similar to the findings on the survey of the expert group. The portion of the consumers responding that these foods are potentially hazard was 88.1 %, which is a little higher than the data (80.9%) from the expert group. The consumers having greater knowledge less worried about a potential hazard of the gene recombinant foods (p＜0.01). Although 62.9% of the consumers responded to be willing to purchase those foods, only 16.2% of them responded to purchase the foods with no conditions, which is lower to that from the expert group (23.5%). There was no statistically significant relationship between the knowledge and the intention of purchasing. The ninety point three percent of the consumers wanted the information on gene recombination to be labeled on the foods. The data from this survey suggest that knowledge of the consumers on the GMF are not accurate, so proper strategy for consumer education may need to be developed. In addition, it is necessary to improve safety assessment sys0etn and analytical techniques for genetically modified foods (GMF) and to build pre- and post-market surveillance system for efficient implementation of the GMF labeling.

A survey was conducted to investigate the attitudes of the food specialist to the food developed by gene recombination. The mail survey was distributed to 1,400 food specialists and received 464, a response rate of 33.1%. Respondents were asked about knowledge, concerns of potential hazards, purchasing and labeling of the gene recombination foods. Most respondents (98.7%) have some knowledge on the gene recombination foods. 91.3% of respondents recognized necessity of gene recombination technology. However, they also point out its potential hazards (80.9%). The groups with less knowledge showed their increased worry on the hazard in comparison with ones of having more knowledge(p$lt;0.01). The result indicated that there was negative relationship between knowledge and worry on the gene recombination foods. The groups with more knowledge showed their increased purchasing on gene recombination foods in comparison with ones of having less knowledge(p$lt;0.01). The result indicated that there was positive relationship between their purchase intent for gene recombination foods and knowledge. 68.4% of respondents showed their interest on purchasing the gene recombination foods. In this group, most of them (44.9%) has on condition that low cost (27.0%). In addition, they also have not use the foods for their children (17.9%) if they buy it. Most respondents (85.3%) want labeling on the gene recombination foods.

Commonly eaten fish, meat and other protein-containing foods show some level of mutagenic activity following normal cooking such as broiling, frying, grilling, roasting etc. The main food mutagens found in cooked products are $quot;heterocyclic aromatic amines$quot; . Several of them have been shown to be carcinogenic in rodent and suggested to be relevant for human cancer etiology. This review summarizes the chemistry, formation, occurrence and toxicity of food-borne heterocyclic aromatic amines. Factors that influence the formation of them are also discussed with special emphasis on dietary factors. From a health safety point of view, it is desirable to estimate the intake of heterocyclic amines via foods, and reduce or prevent the formation of food mutagens.

Safety of present food has been accepted on the basis of extensive use and experience for a long time. Many food resources have been developed by traditional techniques without any significant adverse impacts on the safety of food. Recently recombinant DNA techniques are being used to develop new food resources. These techniques enable developers to make specific genetic modifications in food resources that introduce substances that could not be introduced by traditional methods. With these techniques food resources are being to resist pests and disease, to tolerate herbicides, and to have improved characteristics for food preservation and nutritional contents. Because the properties of an organism result from interaction between biochemical pathways controlled by many genes, the genes conferring these traits usually encode directly responsible proteins for the new trait as well as proteins that indirectly modify carbohydrates or lipids in food. Therefore, this kind of food is regarded as new food that has not been existed before, and the safety of the food developed by recombinant DNA techniques should be evaluated upon scientific basis. In this paper, the issues upon safety of the food developed by gene manipulation are discussed in terms of composional changes that can be introduced, potential food safety harzards that might arise, present status of safety regulations in various countries and international organizations, and suggestions for the safety regulation in Korea.

A survey was conducted to investigate the attitudes of public officials related to food hygiene toward food safety. The official groups were divided into four sub-groups based on their area, agency, gender and age. Response of each group to the survey was statistically analysed. The survey's results showed that most of them (87.0%) were satisfied with a domestic level of food hygiene. But, some of them (29.8%) considered unsatisfactoryly on safety of the food they eat. Their response to food safety did not statistically significant between each group of area, agency and age but, in case of gender, female group showed stastically more negative attitude to food safety than male one (P$lt;0.05). All groups chose residues of chemical substances such as pesticides and food additives as the most potential food risk factor followed by foodborne pathogens, heavy metals and animal drug residues. The results are not consistent with the scientific judgement. Therefore, more education and information were needed for these groups. They pointed out food manufacturer as a responsible group for poor food hygiene (48.7%). In addition, food manufacture and processing were selected as main business types with the lowest level in the food hygiene but official, working in the area of the central government and Seoul metropolitan city, pointed out food services establishments as the poorest hygiene one (P$lt;0.01). This result suggested that education and information to let mind of responded groups change, working in this part, and governmental financial support are needed to improve hygiene level of food manufacture and processing (70.3%). They also chose HACCP as the most effective way for improving the level of food hygiene followed by Recall, PL (Product Liability), monitoring, labeling and increasing of number of company with good manufacture and processing (GMP).

먹거리의 국제화에 따라 식품이나 식품원료의 수입이 급증하고 식품규제에 대하여 국제적 조율이 강조되는 등 먹거리를 둘러싼 환경이 크게 변하고 있다. 식품산업도 고품질을 유지하면서 안전성을 확보하는 것이 시급해졌는데 안전성 확보에는 미생물학적, 물리적 위해(이물질 혼입 등)와 함께 식품첨가물, 잔류농약 등의 화학적 위해분석을 빠뜨릴 수 없다. 이들 먹거리의 안전성평가기술의 대표적인 것이 HACCP이다. HACCP절차는 식품가공과 식품저장의 모든 형태에서 식품안전을 확인하는 필수요소이다. 전통적인 최종제품검사가 품질결함을 찾아내기 위한 것이라면 HACCP은 식품의 안전성 결함을 방지하기 위하여 제품계통이나 가공인자 그리고 실제운전에 규제사항을 설계하는 것이다. 본보는 HACCP시스템에 필요한 기기를 중점적으로 요약한 것이다.

The objective of this study is to investigate the effect of pesticide-related accident on prices and sales of eggs and the perception of food safety accidents among consumers. For this, we analyzed the impact of the pesticide incident on consumers’ purchases by separating large discount stores and eco-friendly specialty stores with econometrics methods. In addition, the value changes for each egg certification were analyzed after the accident. Perception of food safety accidents was conducted through a survey to investigate the awareness of the pesticiderelated accidents, changes in purchases, and the causes of the pesticide accidents. Furthermore, the risk analysis was conducted. This results show the importance of trust and communication in food safety accidents between distributors, consumers and concerned authorities. Also, after the accident, consumers’ interest and premium exist in the breeding process such as animal welfare, not only in the final product. Therefore in order to actively respond to food safety accidents such as pesticidesrelated accident, response and improvement are necessary considering various aspects such as risk assessment, risk management, and risk communication.

최근 햄버거 병을 시작으로 살충제 계란파동, E형간염 소시지까지, 급증한 식품안전 사고는 국민식품소비를 위축시키고 막연한 공포감 조성으로 올바른 식품섭취를 유지할 수 없도록 한다. 국민소득 증가와 더불어 식품의 안전성에 대한 소비자의 관심이 높아지고 있으며, 소비자는 보다 안전한 먹거리를 공급해줄 것을 요구하고 있다. 이에 대한 대응책을 마련하고자 정부와 식품업계, 학계 등은 고심하고 있다. 본 연구는 4차산업혁명에 발맞추어 식품안전분야에 ICT기술을 활용한 생산에서 소비자까지의 식품 공급망의 안전관리를 체계화하는 FSMS(Food Safety Management System)을 구성해보고 그를 통한 식품의 안전도를 시험분석을 통해 효과를 검증하는 것이 목적이다. 본 연구는 FSMS의 기술요소인 빅데이터, 온습도IoT센서 등을 Pilot Test하고 FSMS 도입전과 도입후의 검체를 체품하여 공인식품시험검사기관에서 검체의 미생물수 분석을 통해 최종적으로 FSMS의 도입효과와 모형도를 제시하였다.

In this study, the clinical safety and toxicology of oral ingestion of supplement capsules containing ginsengradix was investigated in healthy young volunteers. This study was a pilot randomized, double blinded, placebo controlledtrial. The healthy volunteers were divided into 6 groups of 20 each (10males and 10 females). They took the ginseng powderfor 35 days (3g/day) for safety evaluation. There were measured general healthy levels such as hematological, biochemical andelectrocardiographic parameters. After the first week, besides Korean white ginseng the other treatments led to an significantincrease of white blood cells. Korean red ginseng increased UREA (blood urea nitrogen) in healthy volunteers, but it didn’texceed the range of normal values, and in the subsequent process of treatment there is no effect of elevating UREA. After thethree weeks, Korean white ginseng showed relatively low the content of blood glucose and low-density lipoprotein cholesterol.After the five weeks, compared with the other treatments, Korean red ginseng increased white blood cells, platelet distributionwidth and average volume of platelet. Korean white ginseng decreased low-density lipoprotein cholesterol. American ginsengdecreased blood creatinine in healthy volunteers. In conclusion, through test the blood routine, urine routine, liver function,renal function, blood glucose, blood lipid and electrocardiogram, the healthy volunteers continuous taking ginsengfor 35 days (3g/day) is safe and reliable, and have no obvious adverse reactions and side effects.

Even though consumers’ concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students’ interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students’ consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with foodsafety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

본 연구는 대도시 주부들의 식품안전에 대한 전반적인 인식과 식품위해요소별 우려도를 조사하여 소비자들의 식품안전에 대한 신뢰구축 및 식품안전성 교육프로그램 개발에 필요한 기초자료를 제공하고자 수행되었다. 연구를 위한 조사는 서울과 경기지역 거주 만 20세 이상 주부 275명을 대상으로 이루어졌다. 조사결과, 주요 구입식품은 채소류 및 과실류가 29.2%로 가장 높았고, 육류(17.9%), 곡류 및 서류(13.1%), 생선 및 해산물(12.2%) 등