본 연구에서는 어린이집 급식실 실내공기와 급식테이블 및 조리종사자 손의 미생물학적 안전성을 평가하고자 하였다. 본 실험에서 사용된 재료는 어린이집 조리 종사자 24명의 손과 어린이집 18곳의 급식테이블 및 93곳의 실내공기를 실험대상으로 하였다. 조리 종사자 손의 미생물 채취는 Glove juice법, 급식테이블의 표면 미생물 채취는 Swab 법에 따라 채취하였다. 어린이집 실내공기의 미생물 오염도는 자연 방치법에 따라 실험하였다. 조리 종사자 손의 일반세균 오염도는 평균 5.8±1.9 log CFU/hand로 나타났고, 대장균군 오염도는 평균 4.0±2.4 log CFU/hand로 나타났다. 급식테이블의 일반세균 오염도는 평균 4.3±3.0 log CFU/100 cm2 로 나타났고, 대장균군 오염도는 평균 2.6±3.3 log CFU/ 100 cm2로 나타났다. 어린이집 조리 종사자 손과 급식테이 블에서 B. cereus가 각각 2건씩 검출되었다. 실내공기 중 일반세균수 오염도는 평균 28±7.2 CFU/plate, 대장균군 오염도는 평균 3.1±2.9 CFU/plate로 나타났다. 또한, 실내공기 중 B. cereus 오염도는 평균 1.7±0.2 CFU/plate, S. aureus 오염도는 평균 1.6±0.5 CFU/plate로 나타났다. 이러한 결과를 종합해 볼 때, 어린이집 급식테이블 표면에 존재하는 미생물 오염도를 감소시키기 위한 식사 전 소독이 필요한 것으로 판단되었다. 또한, 실내공기 중 미생물 오염도 저감화를 위해 주기적인 환기와 급식 관계자들의 위생모, 마스크 및 위생복 등의 청결관리가 필요한 것으로 판단되었다.

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attaché dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminary table’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.

This study is an empirical research to find out the effect on the management performance of hidden champions of food manufacturing companies when using blue ocean strategy for new product development. In order to achieve the purpose of this study, we conducted a questionnaire survey on hidden champions in the domestic food manufacturing industry and proceeded empirical analysis. When small and medium-sized enterprises in food manufacturing industries develop a new product, searching for non-customer, rebuilding the market boundary, and linking the external networks have a significant impact on their management performance. However, the fair procedure did not have a significant effect on the management performance. In terms of relative influence, rebuilding the market boundary was most affecting, followed by searching for non-customer and linking the external networks. On the other hand, this study implicated the management performance of hidden champions of food manufacturing industries when new products is developed by using the blue ocean strategy. Obtained results are as follows. If small and medium-sized enterprises of food manufacturing industries develop new products, it will be able to improve the management performance by utilizing strategies such as searching for non-customer, rebuilding the market boundary, and linking the external networks. In particular, the rebuilding the market boundary among the blue ocean strategies has a relatively high impact on management performance.

Salmonella is one of the most important bacterial pathogens responsible for many zoonotic food-related infectious diseases. Quantitative detection of the foodborne Salmonella contamination in various food sources is therefore critical for preventing the related disease outbreaks. In this study, we developed and evaluated a reliable real-time polymerase chain reaction (RT-PCR) assay to detect the Salmonella contamination quantitatively. The experimental results showed that our invA gene-specific quantitative RT-PCR (qRT-PCR) assay provides a strong correlation between the Cq values and the direct plate counts of Salmonella species in the artificially formulated samples. Further study may be necessary to identify more accurate correlation and equation that can apply to Salmonella spp.

이 논문은 루이자 메이 올코트의『작은 아씨들』에 드러난 음식과 식탁 교제에 관한 장면들을 기독교의 관점에서 분석하고자 하였다.『작은 아씨들』에 드러나는 식사 장면은 루이자 메이 올코트에게 지대한 영향을 준 기독교의 나눔 정신과 프루트랜드 공동체의 경험이 녹아들어 있다. 올코트 가족이 참여했던 프루트랜드는 다른 생명에게 고통을 준 음식을 식탁에 올리지 않는다는 원칙으로 빵과 야채의 소박한 식사를 주식으로 허용하였고, 올코트 가의 정신적 지주가 되었던 기독교는 가난한 이웃과 음식을 나누는 헌신과 배려의 식탁으로 이들을 이끌었다. 타인의 생명을 소중히 여기며 이웃을 보살피는『작은 아씨들』의 마치 가족은 자신들의 식탁을 가난한 이웃을 위해 기꺼이 내어주고, 타인의 눈에 그럴듯하게 보일 겉치레의 식탁이 아닌 자신들의 사정에 맞는 식탁을 차리는 것이 행복을 가져다주는 것임을 깨닫는다. 기독교적 실용주의를 실천한 올코트 가족의 부엌은 검소함과 헌신으로 공동체의 생명력을 양육한다.

This study aimed to evaluate dietary behaviors and food allergy status of preschool children in Gwangsan-gu, Gwangju Metropolitan city. The survey included 592 preschool children aged 1-5 years old in 31 childcare facilities. General characteristics, feeding type, complementary feeding, food allergy, dietary behaviors based on the NQ-P questionnaire, and dietary habits of their family were considered. Exclusively breast-fed children was 32.2% of the subjects and the breast feeding duration was 6.5 months. Subjects who had complementary feeding within 6 months was 77.2% and starting time of complementary feeding was 6.1 months. Fifteen percent of the subjects had food allergies and foods that induced allergy were instant foods, eggs, milk and dairy products, nuts, seafood. Food allergy was not related to breast feeding nor complementary feeding. The NQ-P score and its 3 factors including ‘balance’, ‘moderation’, and ‘environment’ were 59.9, 61.1, 56.0, 62.6, respectively. There were positive relations between children’s dietary behaviors and family dietary habits such as breakfast eating frequency and meal regularity. As age of children increased, instant food intake increased and breakfast eating frequency decreased. Proper nutrition education is needed to children, their parents, and their care givers at childcare facilities to improve children’s dietary behavior and health.

The objective of this study was to review and evaluate the growing subject of food tourism research, and thus identify the trend of food tourism research. Using a Text mining technique, this paper discovered the trends of the literature on food tourism that was published from 2004 to 2018. The study reviewed 201 articles that include the words ‘food’ and ‘tourism’ in their abstracts in the KCI database. The Wordscloud analysis results presented that the research subjects were predominantly ‘Festival’, ‘Region’, ‘Culture’, ‘Tourist’, but there was a slight difference in frequency according to the time period. Based on the main path analysis, we extracted the meaningful paths between the cited references published domestically, resulting in a total of 12 networks from 2004 to 2018. The Text network analysis indicated that the words with high centrality showed similarities and differences in the food tourism literature according to the time period, displaying them in a sociogram, a visualization tool. This study has implications that it offers a new perspective of comprehending the overall flow of relevant research.

This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.

In this study, a survey was conducted among university students (119 men and 134 women) in Chungbuk province using questionnaires to investigate the variables and eating patterns related to the use of food delivery apps. A survey was conducted from March 22, 2019 to April 3, 2019. Of the total respondents, 77.2% reported that they had ordered food at least once using food delivery apps on smartphones. Further, 63.3% of the total subjects had ordered food delivery through smartphone apps once or twice a month, and the most preferred cuisine for food delivery was fast food, followed by Bunsik (Korean street food/snack), western food, and Chinese food. The average satisfaction scorefor food delivery apps was 3.8 points, and the satisfaction score was the highest with the convenient ordering process (4.0), followed by good taste (3.9) and good portion (3.8). The subjects who used smartphone food delivery apps three times or more a month showed a significantly higher frequency of instant food intake (p=0.0132), dining out (p=0.0282), and late-night eating (p=0.0047) than the subjects who ordered food using delivery apps less than three times a month. In conclusion, these study results may be applied as baseline data for dietary education among university students.

This study examined the document Shaemirok, which recorded the daily lives of people from Jangsoo (長水), Junrado to Pyeongang (平康), Gangwondo, from 1591 to 1601. This book represents the mid Josun dynasty Noble Lineage's diary together with Muk-Jae (默齋日記). This study analyzed the Shaemirok of Noble lineage’s seasonal food and traditional Korean food through the lens of the Shaemirok. The Shaemirok recorded that Josun people practiced the Julsa (節祀) and Julshik (節食) during the spring, as follows: Sakil (中和節) five times on February 1, Dapchungil (Samjiknal) six times on March 3, Hanshikil five times on March 8, and Deungsuk (Chopile) three times on April 8. Samjiknal on March 3, which is mentioned six times, is the spring Julsa and Julshik that show up most frequently within the Shaemirok’s records. The Shaemirok recorded that Josun people, practiced the Julsa and Julshik during the summer, as follows: Danyang (Danoh) eight times on May 5 Youdoojul six times on June 15, Chilsuk five times on July 7, and Bakjoong five times on July 15. Dangohjul on May 5, which is mentioned eight times, is the summer Julsa and Julshik that show up most frequently within the Shaemirok’s records. The Shaemirok’s author recorded Julsa and Julshik practiced in the autumn eight times annually. Joongangjul, which is mentioned six times, is the autumn Julsa and Julshik that show up most frequently within the Shaemirok’s records. Shaemirok recorded that Josun people practiced the Julsa and Julshik during the winter, as follows: Dongji during November, Sul on January 1, and Daebohrum on January 15 Dongji and Sul, Daebohrum are mentioned eight and seven times, respectively, in the Shaemirok. The people of the Four Main Families of the mid-period Josun practiced more Julsa and Julshik in the winter than in any other season. The Josun people stored the most food during winter, thus had the highest abundance of food. This seasonal factor explains Dongji and Sul, Daebohrum’s unusual frequency with which they were celebrated.

사람이 섭취하는 식품 내의 항생제, 알레르기 유발 물질, 병원균 및 기타 오염물질의 수준을 모니터링하기 위해서는, 빠르고 정확하며 저렴한 비용으로 테스트 해야 한다. 이러한 문제 중 일부를 해결하기 위해 지난 10-15년 동안 진보된 기술(label-free biosensor assays)이 개발되어 왔다. 이 면역감지키트들은 실시간 측정이 가능하고, 높은 수준의 자동화를 제공하며, 향상된 처리율과 민감도를 가지고 있다. 또한, 기존의 방법과 비교하여 가격이 저렴하고, 덜 복잡하며, 분석 시간을 단축시켜주는 사용자 친화 적 키트이다. 이 리뷰에서는 면역감지키트의 장단점, 그리고 미래의 식품안전검사에서의 사용성에 관한 것에 대해 논의해 볼 것이다.

최근 할랄 시장의 규모는 매우 커지고 있으며, 전세계적으로 연구 및 발전되어야되는 가장 진보된 사업 중 하나로 주목 받고 있다. 이러한 배경으로 한국과 같은 무슬림 소수 국가들은 지역 경제를 활성화하기 위해 할랄 식품 산업에 진출하여 주도권을 잡으려는 계획을 진행하고 있다. 하지만 할랄 산업 연구에 대한 중요성과 학술 자원에 제한적인 가용성으로 인한 지식 격차는 여전히 남아 있는 실정이다. 본 연구는 할랄 식품 소비자의 구매행동을 고려하여 점점 증가하고 있는 할랄 시장 규모에 대한 정부의 진행방향에 도움을 줄 수 있는 할랄 연구의 기초 자료로 활용될 수 있다. 이를 위해 본 연구의 목적은 한국의 무슬림 소비자들 할랄 식품 구매 의도에 영향을 줄 수 있는 요인 조사를 목적으로 하였다. 본 연구를 위해 477명의 설문참여자를 통해 데이터를 수집하였으며, 한국의 행정구역에서 설문참여자를 모으기 위해 목적표본추출법이 사용 되었다. 이 연구의 가설 결과는 할랄 인증, 종교적 신념 및 할랄 브랜드 등 이 세가지 변수가 무슬림 소비자들 사이에서 할랄 구매 의도와 크게 관련이 있음을 확인하는 것이다. 본 연구의 결과는 제조업체들이 무슬림 소비자들의 할랄 구매 의도를 이해하는데 유용할 뿐만 아니라 소비자들이 일상 생활에서 할랄의 의미를 인지하는데 도움이 될 것으로 예상된다.

This study investigated the effect of offering eco-friendly fashion items on consumers’ perceived image of stores and their intention to purchase food in a hybrid cafe setting. The data were collected using an online survey of 465 adults aged 20 to 49 years. In order to compare ‘a general cafe’ where only food is sold and ‘a hybrid cafe’ which offers eco-friendly fashion items as well as food, we developed two store types (general×hybrid) with two store designs (modern×eco-friendly) as stimuli, resulting in four scenarios. The results indicated that offering eco-friendly fashion items at a cafe did not significantly affect consumers’ perceived eco-friendly image of the store. Further, this negatively affected consumers’ perceived healthy and tasty images of the store and intention to purchase food. Such negative effects on the healthy and tasty images of the store increased in the store with a modern design. In conclusion, offering eco-friendly fashion items at cafes may not contribute to enhancing the stores’ images or sales.

The purpose of this study was to derive practical improvement measures for the food traceability system that could improve food reliability and secure food safety. To this, in our survey May-June, 2019, 567 adult males and females were analyzed for recognition and experience of the food traceability system, measures to improve the system, and intention to make additional payments to improve the system. In the case of a food safety accident, 2.54 of 5 points were given on if the food was recalled or not. Approximately 77.4 percent of the respondents had never seen indication of a food traceability system, and approximately 93.8 percent had no access to, or experience with, using the system. Most respondents said that the food traceability system should be applied to items that need to be applied. As the volume of data that is recorded and managed by the government is recognized as high, improvement is needed. Finally, it was analyzed that the company intends to pay an additional 1.34% on average to expand its food traceability system. A more sophisticated cost analysis is needed to apply the improvements proposed to complement the plans that are acceptable to consumers and the industry.

This study examined the status of food specialties in Korea during the Japanese colonial period through『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

본 연구에서는 방사선 촬영 기법을 사용하여 국내에 서식 하는 무미양서류인 청개구리 (Hyla japonica), 옴개구리 (Glandirana rugosa), 참개구리 (Pelophylax nigromaculatus), 황소개구리 (Lithobates catesbeianus)의 체성분과 골밀도를 분석하였다. 이중 엑스선 촬영 장치 (Dual-energy Xray absorptiometry)를 사용하여 체성분과 골밀도를 측정하 였으며 암수 간 차이와 종 간 차이를 파악하였다. 또한 방사선 촬영 기법을 사용한 신체 상태 평가 방법의 효용성을 확인하기 위해 무미양서류 4종의 먹이자원 가용성을 파악하고 신체상태와의 관계를 확인하였다. 신체를 구성하는 성분인 골, 지방, 제지방 비율과 골밀도는 암수 간 차이가 없었지만 무미양서류 4종 간 차이는 있었다. 골밀도와 먹이자원 가용성은 황소개구리가 가장 높았으며 청개구리가 가장 낮았다. 옴개구리와 참개구리의 먹이자원 가용성은 차이는 없었다. 골밀도와 먹이자원 가용성은 유의미한 상관관계를 가졌으며 먹이 상태를 나타내는 질소 안정동위원소비는 골밀도에 의해서만 변화하는 것을 확인하였다. 기회적 포식자인 무미양서류의 먹이 상태 혹은 자원 가용성이 체성분은 물론 골밀도에 영향을 미칠 수 있다. 개체의 신체 상태를 나타내는 체성분과 골밀도는 무미양서류에서 서식지의 안정성을 평가하는 생태지표로서 사용이 가능할 것으로 보인다.

This study constructed a wheat-specific primer and a probe using the internal transcribed spacer (ITS). 2 regions of wheat (Triticum aestivum) and real-time PCR conditions were established. The calibration curve showed a slope of -3.356, a correlation coefficient of 0.998, and an amplification efficiency of 98.589%. Experiments were carried out on the rice flour mixed with 50%, 10%, 1%, 0.1%, 0.01%, and 0.001% of wheat. The result showed that it was possible to detect samples mixed with up to 0.01% of wheat. As a result of checking, the wheat detection potential of rice, 34 processed foods, and seven processed foods was ascertained. The real-time PCR method using the wheatspecific primer and probe developed in this study can be used to identify the authenticity of the raw materials, such as the incorrect indication of the raw materials utilized and the unintended mixing of wheat during the manufacturing process.

Food traceability (FT) is being developed while food traceability system (FTS) has become the hot topic for the food safety of the food supply chain (FSC), government regulations, and customer’s satisfaction. This survey explored the Korean consumer’s awareness, preferred information, and willingness to pay for the traceability of processed food. 35.2% of the respondents were not aware of FT whereas 77.5% did not know about FTS. The customer’s perception on the purpose of FT was as a consumer's right to know (51.8%), rather than as one enhancing food safety. The customers’ awareness of FT on processed and functional food was lower than that on agricultural, livestock, and fisheries products. The important stage of FSC that the consumers perceive was manufacturing and importing (51.5%), and the preferred information was related with raw materials. Only 7.2% of the respondents perceived FT as food safety-related certifications, which is much lower than HACCP (62.9%) and GMP (17.6%). The consumers had willingness to pay for FT at a premium of 5-10% higher than the regular price. Consumers are paying attention to food safety and quality but they are still unfamiliar with FT. Stakeholders in FSC should work together to increase consumer awareness of FT/FTS and improve consumers’ behavior.