This study investigated the antibacterial activity against Staphylococcus (S.) aureus, Salmonella (S.) typhimurium and Escherichia (E.) coli O157:H7, and skin irritation in New Zealand white rabbits using methanol extracts of Curcuma (C.) aromatica Salisb. The minimum inhibitory concentration (MIC) of C. aromatica extracts against S. aureus, S. typhimurium and E. coli O157:H7 was 0.250, 0.250 and 0.125 mg/ml, respectively, and the minimum bactericidal concentration (MBC) of the extracts against S. aureus, S. typhimurium and E. coli O157:H7 was 0.50, 0.50, 0.250 mg/ml, correspondingly. From the skin irritation test, extremely minor erythema and very slight edema were formed at 24 h after application of the extracts on the skin on abraded lesions of 2 and 1 rabbits, respectively. The primary irritation index score was estimated to be 0.13 indicating non-irritation. In conclusion, this study suggests that C. aromatica extract has the antibacterial activity against major food-borne pathogens and is not irritant to skin.

The senior dog population (ages 7+) is increasing worldwide because of a larger interest in the health of companion dogs. In this study, we aimed to develop dog foods via fermentation to address the nutritional needs of senior dogs. The dog food ingredients were fermented with candidates of starter culture and then the fermentation efficiency was compared using pH and ammonia nitrogen for selection of optimum strains. The fermentation was carried out with a moisture content of 60% and starter culture of 1.0×107 cfu/g at 3 7℃ for 24 h. And there were manufactured pre- and post-senior dog foods (treatments) including fermented rice, fermented pinto bean, and fermented soybean meal and it compared with non-fermented dog foods (controls) on fermentation characteristics, in vitro dry matter and crude protein digestibility, and palatability. As results of this study, fermentation efficiency was higher when rice or wheat was inoculated with Lactobacillus brevis (ΔpH; -2.74 ~ -2.94) and meat and bone meal with Lactobacillus reuteri (ΔNH3-N conc.; 4.29 g/L). The ammonia nitrogen level, total volatile fatty acid content, in vitro dry matter and crude protein digestibility of L. brevis-fermented dog food were significantly greater than those of non-fermented dog food (p<0.05). Further, in case of palatability tests, fermented foods tended to have higher palatability compared to non-fermented foods, and no negative effect was observed in fermented foods. These results suggest that fermented food is suitable for senior dogs and could help to maintain adult dog health.

본 연구는 2019년 8월 한반도 주변해역(동해, 서해, 남해, 동중국해)에서 탄소 및 질소 안정동위원소 기법을 활용하여 하위영양 단계에서의 먹이망 구조를 파악하였다. 입자성 유기물(POM)의 δ13C 범위는 -26.18 ~ 20.61 ‰, δ15N 범위는 5.36 ~ 15.20 ‰의 넓은 범위를 보였다. POM과 각 생물별 개체군 사이의 δ13C 분별작용의 결과는 대부분 micro-POM을 섭식하는 것으로 확인하였으나 해역 간 차이를 보였 다. 각 생물별 영양단계는 chaetognaths (3.40±0.61)가 가장 높은 영양단계에 있음을 확인하였다. 동위원소 혼합모델을 적용한 결과에서 chaetognaths의 먹이원으로 copepods (13 ~ 48 %)와 euphausiids (20 ~ 51 %)가 가장 높은 기여도를 나타냈다. 본 연구결과 각 해역별 먹이원의 제한적 공급 및 다양성의 차이가 먹이망 구조 및 각 생물별 동위원소 비에 영향을 미친 것으로 판단된다.

S. aureus, E. coli, C. albicans, A. niger 등 4종의 식중독균에 대해 agar diffusion법을 이용하여 홍삼(Panax ginseng C.A.Meyer)으로부터 조제한 홍삼농축액, 조사포닌, 비수용성 분획에 대한 항균활성을 조사하였다. 그 결과, 홍삼농축액 및 비수용성분획은 E. coli, C. albicans, A. niger에 대해서는 항균활성을 나타내지 않았고 조사포닌도 고농도인 30%를 제외한 모든 농도에서 항균활성을 나타내지 않았다. S. aureus는 Gram positive 세균으로서 화농성 식중독의 원인균이면서 동시에 아토피성 피부염의 원인균으로 알려져 있는데, 홍삼농축액은 30% 농도에서 이 균에 대해 항균활성을 나타내었고 조사포닌도 7.5%에서 항균활성을 나타내었다. 홍삼으로부터 조제한 비수용성 분 획도 10~200 mg/mL 농도로 실험한 결과 모든 분획에서 항균효과를 나타내었다. 조사포닌 및 홍삼농축액의 미생물 생육저해양상을 조사하기 위해 미리 S. aureus를 접종 한 0.85% 생리식염수에 농축액 및 조사포닌을 농도별로 첨가하고 35oC, 12시간 배양한 후 생균수를 측정한 결과, 홍삼농축액은 10% 이상의 농도에서, 조사포닌은 2% 이상의 농도에서 각각 균의 생육을 억제하였다. 그러나 이러한 농도에서도 생균수는 완전히 사멸되지 않아서 홍삼농 축액 및 조사포닌의 S. aureus에 대한 생육억제작용은 살균작용이 아닌 정균 작용으로 추정되었다. 사포닌의 항균 활성 유무를 확인하기 위해 순수 분리된 ginsenoside 6종 (PT saponin, PD saponin, ginsenoside-Rb2,-Rc,-Rd,-Rf,- Rg2)의 항균활성을 50~200 μg/mL의 농도에서 조사한 결 과 모두 항균효과가 관찰되지 않아서 ginsenoside는 S. aureus에 대해서는 항균효과가 없는 것으로 사료된다. 한편 사포닌을 제외한 비사포닌 성분인 비수용성분획에 대해 상기의 4종 병원성미생물을 대상으로 항균활성을 조사한 결과 E. coli, C. albicans, A. niger에 대해서는 항균효과가 관찰되지 않았고 S. aureus에 대해서만 선택적인 항균활성을 나타내었다. 항균활성 발현 비수용성분획 중 15% methanol분획(MF-1)이 가장 높은 항균활성을 나타내어 이에 대한 최소생육저해농도를 조사한 결과 0.625 mg/mL 이었다. MF-1 분획을 질량분석기(HPLC-MS)로 조사한 결과 주요한 활성성분은 분자량 179.55 및 187.55를 가지는 물질로 추정되었다.

서울약령시장과 서울경동시장 등에서 유통되고 있는 식약공용 농·임산물 29품목 171건에 대하여 ICP-MS와 수은 분석기를 이용하여 중금속(납, 카드뮴, 비소, 수은) 함량을 분석하고 위해도를 평가하였다. 납, 카드뮴, 비소, 수은의 검출 범위는 각각 ND-4.719 mg/kg, ND-1.019 mg/kg, 0.002-8.696 mg/kg, ND-0.058 mg/kg로 나타났다. 171건의 검체 중 Artemisiae Capillaris Herba(인진호) 1건과 Actinidiae Ramulus et Fulium et Fructus Vermicultus(목천료) 1건에서 각각 카드뮴과 비소 항목이 허용기준을 초과 하여 부적합 판정을 받았으며 나머지는 모두 허용기준 이내였다. 위해도를 평가 했을 때 비발암위해도지수(HI)가 1을 초과한 품목은 없었고, 발암위해도가 납은 모든 품목에서 10-6 이하였으며 비소는 10-4-10-6 으로 나타나 전반적으로 안전한 수준으로 평가되었다. %PTWI는 납, 카드뮴, 비 소, 수은 모두 100이하로 나타났다. 유통중인 식약공용 농 ·임산물의 중금속(납, 카드뮴, 비소, 수은) 함량을 분석하고 비발암위해도지수(HI), 발암위해도, %PTWI를 평가한 결과 안전한 수준으로 평가되었다.

이 논문의 목적은 빅데이터 분석기법의 하나인 연관규칙 분석법을 이용하여 소비자가 구매하는 신선식품 간의 상호 연관성을 살펴보는 것이다. 농촌진흥청의 「농식품 소비자 패널조사」에서 가공식품을 제외한 신선식품의 구매내역 정보를 이용하여 전통시장, 대형마트, 기업형 슈퍼마켓에서 나타나는 연관규칙을 계절별로 분석하였다. 소비자를 2011년을 기준년도로 하여 30, 40, 50대로 구분한 후에, 연령대･구입장소별로 도출된 연관규칙 을 매년 등장한 규칙, 빈번하게 나타난 규칙, 새로 생성된 규칙 세 가지로 구분하였다. 또한 각 연도별로 나타난 공통된 연관규칙에서 향상도의 변화를 분석하여 장바구니에서 나타나는 연관 구매의 동태적인 변화 패턴을 살펴보았다. 분석결과는 소매점포가 묶음상품을 개발하거나 매대를 구성할 때 또는 소비자에게 발송할 상품 홍보용 전단지를 만들 때 유용하게 사용될 것이다.

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. This study was conducted on 398 Chinese international students residing in Gyeonggi area between October and December 2019. Among the total 373 survey subjects, gender was 183 male students (49.1%) and 190 female students (50.9%). This study was conducted by questionnaire method with reference to previous studies. There are significant differences in economic pursuit and taste pursuit for delivery food use, economic pursuit and taste pursuit for delivery food information, health pursuit and taste pursuit in delivery food ordering method, and economic pursuit and convenience pursuit for delivery food use (p<0.05). Delivery food usage time was significantly different in convenience pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05), and the delivery food preference menu was significantly different in economic pursuit, health pursuit, eating out pursuit, and taste pursuit (p<0.05). The menu positive factors among satisfaction factors showed statistically significant differences in economic pursuit (β=0.188, t=3.531) and health pursuit (β=0.160, t=3.099) among food related lifestyle factors. In conclusion, this study presented the desirable direction of delivery food usage in Chinese students.

This study was conducted to develop a high-moisture food waste dryer that uses steam as a direct heat source to improve the drying speed. Another objective was to verify its performance through experiments. A dryer with a drying capacity of 10,000 kg/hr, which uses steam from an incineration plant as a drying heat source, was fabricated. The performance and applicability of the dryer were verified through drying experiments, in which the food waste collected from large restaurants near the incineration plant was used as the experimental material. The drying experiment results showed that the input steam temperature increased by 21℃ from approximately 145℃ to 166℃ compared to the case in which drying was performed by converting steam into heated air. The drying speed increased by 1.5 times from approximately 0.63 to 0.94 %/hr, and drying up to approximately 20%(wb) moisture content was possible. The drying energy rate, which represents the ratio of the energy consumed for drying to the input energy, increased by approximately ten times from 7.17% to 70.87%. The total drying time still remained approximately 100 hr due to the re-condensation of moisture. When steam was directly used as a drying heat source to improve the drying speed of food waste containing high moisture, the drying speed, water content after drying, and drying energy rate were clearly improved compared to the case in which steam was converted into heated air for use. Therefore, it was deemed necessary to develop a dryer that directly uses steam from an incineration plant for drying. To shorten the total drying time, it is necessary to develop a device that solves the problem of moisture condensation in the dryer.

This is a summary of a comparative study of the national policies to foster the agri-food industry implemented by the leading countries of the industry before and after the COVID-19-induced global economic crisis. By comparing the policies of each country, we discovered that key leading countries of the agri-food industry had given up or suspended one-on-one, face-to-face support programs that they had maintained for years, and have started providing financial assistance to companies or self-employed people in relative industries. Korea should implement such decisive policies for the Korean agri-food industry to tackle this unprecedented economic shrink and maintain the competitiveness of the industry. Considering the scale and speed of the spreading of the pandemic, the new policies should be implemented swiftly and boldly.

This study was conducted to investigate dietary adaptations and use of university foodservice in Korea according to the religion of international students. The survey was conducted from April to June in 2017 and included 609 subjects studying at a university in Busan. Muslims showed the highest percentage of eating three meals per day (42.4%) but the highest rate of eating unbalanced meals (64.7%) and midnight meals (41.8%). The most frequent problematic eating habit among Buddhists was irregular mealtimes (46.0%). Adaptation frequency to Korean diet was lowest among Muslims and highest among Christians. Securing halal foods was difficult for Muslims in Korea, and demand for halal foods as a school restaurant menu was high. The response rate for experiencing Korean food at university foodservice was highest among Christians (79.7%) and lowest among Muslims (45.3%). The main reason for not using university foodservice for Muslims was “no menu to eat” for religious reasons, and other religious groups cited “lack of menu variety.” Preferred types and recipes of meats, fish, and vegetables also showed significant differences according to religion. As a result, efforts should be made to increase adaptation to life abroad in Korea, including changes in university foodservice management, considering the religious characteristics of international students.

식품첨가물 중 주용도로 보존료가 제시되어 있는 발색 제 3품목, 보존료 17품목 및 표백제 6품목을 대상으로 가공식품 유형별 사용 현황을 조사하였다. 발색제 3품목 중 아질산나트륨이 257건으로 가장 많이 사용되었으며, 양념 젓갈(71.21%), 즉석섭취식품(7.78%), 빵류(7.00%) 등에 사용하였다. 보존료로 사용되는 안식향산류 중 안식향산나트륨의 사용 건수는 1,215건으로 안식향산류(총 1,236건) 의 대부분을 차지하였고, 음료베이스(39.51%), 혼합음료 (22.47%), 인삼·홍삼음료(8.89%) 등 음료류에 81.16%를 사용하였다. 데히드로초산나트륨은 총 57건 중 빵류(49.12%) 와 마가린(21.05%)에 주로 사용하였다. 자몽종자추출물은 3,291건 사용되어 보존료 중 가장 많이 사용된 것으로 나 타났다. 자몽종자추출물은 소스(54.65%), 액상차(10.46%), 기타가공품(5.15%), 인삼·홍삼음료(3.83%) 등 가공식품 식품유형 44종류에 사용되었다. 파라옥시안식향산에틸의 사용 건수는 2,957건으로서 파라옥시안식향산류의 대부분을 차지하였고, 소스(92.15%), 혼합간장(2.77%), 절임식품 (1.52%) 등의 식품유형에 96.44%를 사용하였다. 프로피온 산류 3종은 거의 대부분 빵류에 사용되었다. 소브산칼륨 은 789건 중 절임식품(40.43%), 어묵(34.09%), 조미건어포 (7.22%), 소스(4.06%) 등 주로 절임식품과 수산물가공식품류(총 47.15%)에 사용한 것으로 나타났다. 소브산은 27건의 사용사례 모두 어묵(100%)에 사용된 것으로 나타났다. 표백제로 사용되는 아황산염류 6품목 중 산성아황산나트륨과 차아황산나트륨은 주로 과자류, 빵류 또는 떡류에, 메타중아황산칼륨, 메타중아황산나트륨 및 무수아황산은 주로 과실주 등 주류에, 아황산나트륨은 절임식품에 주로 사 용하는 것으로 나타났다. 본 연구 결과는 보존료를 주용도로 하는 식품첨가물을 가공식품에 사용하는데 유용하게 이용될 수 있을 것으로 생각된다.

This study examined the eating habits and preferences of foods according to the age of children with autism spectrum disorders and identified the nutritional needs of parents to support their healthy eating habits and provide basic data for the development of educational programs. A survey of 100 parents of children with autism spectrum disorders was conducted on their children’s snack intake, food preferences, and parents’ nutrition education needs. As a result, there were four times more boys than girls, and the body mass index differed according to age (p<0.001). Most children ate snacks more than once a day, and parents found that they wanted to develop nutritious snacks that could replace high-protein, low-calorie meals with the minimal use of additives. For the food preference, there was a significant difference in grains and starches, vegetables/seafood and fruits, milk and dairy products (p<0.05), fats and sugars, and Korean fermented pastes (p<0.01) between the two age groups. Regarding whether nutrition education was required, many parents had a high demand for nutrition education (4.24±0.70), and the intention to participate was 3.62±1.09. The most important content to be dealt with in parent education was ‘Inducing a change in bad eating habits and behaviors’, which was the highest (63%), and mostly face-to-face education was preferred. In conclusion, young children require diet education, and older children need to focus on weight control and obesity.

In this study, the Korea National Health and Nutrition Examination Survey in 2016 examined the nutrient and food intake of women in their 20s and 30s according to the number of meals a day, and the results were as follows: The study included 256 women in their 20s and 474 women in their 30s. Women in their 20s and 30s ate two meals a day, indicating that the notion of three meals a day was gradually changing to two to three meals a day. Those in their 20s and 30s who eat one, two or three meals a day were consuming less than the estimated energy requirement of the DRI for Koreans 2015. The vitamin A and C were eating less than the recommended intake in all meals. In the case of minerals, calcium was taken less than the recommended intake in all meals, but sodium was taken above the goal intake in all groups. Women in their 20s and 30s must reduce their intake of saturated fatty acids and sodium, and increase their intake of vitamins A, C, calcium, and potassium. Women in their 20s and 30s drank a lot of coffee, ate baechu-kimchi and rice frequently per week.