This study will propose newly emerging food businesses followed by demographical changes of customers or development of internet based environment and considered food safety related laws or legal application on it. This emerging food business could not be defined as classical criteria based on the food safety laws, so that they have to be controlled by differentiated legal criteria. Total fourteen related laws which have to be applied on newly emerging food business retailing general food or packed animal products have been considered and administrative disposition criteria was also suggested in this study. This study systematically propose the legal criteria for changing or emerging food business and highlight the importance of sustainable or differentiated food safety management of possible future food business.

Even though the red pepper is one of the most important seasoning vegetables in Korea, the volume of usage of domestic red pepper has shrunk due to decrease in consumption. Thus, researchers and government officers need to seek for solutions to extend usage of domestic red pepper of food processing industry which consumes considerable amount of it. The purpose of this paper is to analyze the factors of the usage of domestic red pepper in food processing companies using cross-tabulation analysis and multiple regression model and to find the implications for promoting the usage of domestic red pepper. The results of studies present that specific characteristics of food processing companies affect the usage of domestic red pepper, including size of sales, shape of company, food product processed by company, human organization for purchase of food material, registered trademark, and support of government. This study also suggests that government needs to offer more supporting programs to sauce industry and improve the system of program to promote the usage of domestic red pepper.

본 연구에서는 식품을 용기·포장 채로 조리하는 경우 니트로사민의 함량이 증가하는 사례에서 용기·포장에서의 니트로사민이 용출되는지 확인하였다. 조리를 할 수 있는 용 기·포장 31종에 대해 각 식품 유형별로 침출용매를 선택 하여 단면용출시험을 진행하였다. 용출 시험을 진행한 결과, 용기·포장에서는 NDMA, NDEA, NDBA가 모두 정량 한계 미만으로만 검출되었다. 따라서 용기·포장물질에서 침출용매로의 용출은 미미하였고 침출용매가 아닌 특정 식품에 의한 차이가 있는지 확인하고자 하였다. 토마토소 스를 제외한 레토르트 시료는 조리 전과 후의 유의적인 함량 차이가 없었으며 컵라면 시료의 경우는 모든 시료에서 조리 전 NDMA가 불검출되었지만 조리 후 NDMA 함 량이 trace~0.93 μg/kg로 검출되었다. 컵라면의 NDMA 함 량 증가 원인을 파악하기 위해 구성요소인 면, 분말스프, 건더기스프, 물을 면밀히 검토하였다. 그 결과, 면과 분말 스프를 조합하여 조리한 경우에만 NDMA가 생성되었으며 폴리스티렌 제품의 경우 모든 구성요소를 함께 조리할 때보다는 NDMA 함량이 적게 검출되었다. 따라서 컵라면 시료는 면과 분말스프 내의 니트로사민 전구체가 NDMA 생성에 기여하는 것으로 추정되며 건더기스프도 NDMA 함량 증가에 기여하는 것으로 보였다. 따라서 각 구성요 소 내의 전구체에 대한 검토가 필요하며 조리 중 가열에 따른 반응을 검토하는 후속연구가 필요할 것으로 추정된다.

본 연구는 전북권내 냉장·냉동식품 유통차량을 대상으로 온도관리에 대한 현황을 파악하고자 중소기업 2곳과 대기업 5곳의 운송차량 총 8대를 대상으로 온도현황을 조사하였다. 냉장·냉동식품 유통차량의 실제공간상의 온도분 포 조사결과, 참여 중소기업의 냉장차량과 냉동차량 평균 온도는 각각 8.35 ± 5.72oC, −3.45 ± 16.88oC이었고, 대기 업의 냉장차량과 냉동차량 평균온도는 각각 3.92 ± 1.44oC, −15.38 ± 2.98oC로 중소기업 보다는 낮은 온도로 운영되는 것으로 나타났다. 냉장식품 적재함의 공간위치별 온도 차이는 평균적으로 2.40oC ± 1.45oC, 냉동식품 적재함은 2.37oC ± 2.52oC의 차이가 나타났지만 공간위치별 냉장, 냉동온도 모두 통계적으로 유의하지 않았다(p > 0.05). 냉장·냉동식품 하역에 따른 유통차량 문 개·폐 전·후의 식품 표면온 도는 냉장식품의 경우 열린 직후 평균 2.17 ± 1.90oC에서 닫힌 직후 2.72 ± 2.36oC로 약 0.55oC 상승하였으며, 냉동 식품은 열린 직후 −18.58 ± 3.66oC에서 닫힌 직후 −17.76 ± 4.15oC로 약 1.18oC의 온도 상승이 나타났다. 본 연구결과 냉장·냉동식품 유통차량의 공간위치별, 이동 시간별, 그리 고 유통차량 문의 개·폐에 따라 다양한 온도변화가 나타 날 수 있음이 확인되었다. 따라서 유통 및 이동과정 중 온도변화를 실시간으로 확인할 수 있는 온도이력(Time- Temperature History) 추적시스템 도입에 대한 현장 적용 연구가 수행되어야 할 것으로 생각된다.

본 연구는 대다수의 초중등학교 교사들이 식품첨가물에 대해 부정적인 인식을 갖고 있는 점에 착안하여, 초중등 교사들을 대상으로 식품첨가물에 대한 직무연수 프로그램 을 개발하여 실시하고, 그 연수를 받은 교사가 다시 학교 현장에서 학생들을 대상으로 올바른 전달교육을 실시할 수 있도록 하기 위해 수행되었다. 직무연수 프로그램은, 식품안전과 식품첨가물에 대한 이해, 식품첨가물 교육 매체 소개, 교수학습지도안 개발, 식약처 전문가와의 만남, 지역 식약청 실험실 탐방, 학생 대상 수업 적용과 확산, 연수 평가로 구성된 총 15시간으로 구성하였고, 2016년 8 월 S교대 교육연수원을 통해 2차례에 걸쳐 총 60명을 대상으로 진행하였다. 그 결과, 연수에 참여한 교사들은 4.2~4.5(5점 척도)의 높은 만족도를 보였고, 91.5%가 학교 수업에 도움이 된다고 응답하였다. 특히, 본래 직무연수 신청의도와 달리 식품첨가물에 대한 인식 전환의 기회가 되었고 지속적인 연수의 개설과 함께 초중등 교과서에 발견되는 식품첨가물에 대한 부정적 정보의 수정을 요구하였다. 또한 직무연수 후 학교 현장에서 학생들(n = 1,172) 을 대상으로 식품첨가물에 대한 교육을 실시하였을 때, 초 중등 학생들의 식품첨가물에 대한 낮은 이해와 부정적 인 식이 유의하게 개선되었다(p < 0.001). 본 연구결과는, 식품첨가물에 대한 편향된 정보가 교사를 통해 학생들에게 전달되고 있는 문제점의 개선과 함께, 교사 대상 연수가 식품첨가물 외에도 식품위해정보전달을 촉진할 수 있는 효과적인 채널로 활용될 수 있음을 제시하였다.

Diffusion of innovation theories have been used to explain the adaptation process of Chinese college students to Korean food. This study examined and compared Korean food adaptation among Chinese college students in Gyeonggido and Daejeon. A total of 141 Chinese college students were surveyed from August 01 to November supported by the Chinese Students Association in Gyeonggido. The results show that the adaptation process of Chinese college students to Korean food was different between Gyeonggido and Daejeon. Chinese college students did not have many opportunities to learn about Korean food and search information about Korean food. The adaptation process of Chinese college students to Korean food was different by residential type and period. The adaptation process of Chinese college students in Gyeonggido to Korean food was composed of three factors: interest-reinvention-adoption, awareness, and evaluation-trial-adoption. Three factors of the adaptation process of Chinese college students in Daejeon to Korean food were awareness-evaluationtrial, adoption-reinvention-trial, and interest.

인터넷과 스마트폰의 보급과 함께 사람들은 관심 있는 정보를 포털사이트에서 실시간으로 검색할 수 있게 되었다. 그에 따라 빅데이터가 비정형적으로 형성되고 이를 이용하기 위한 연구 분야가 발전하고 있다. 최근 식품분야 에서도 빅데이터를 활용한 연구의 필요성이 꾸준히 제기 되고 있다. 본 연구는 국내 최대 규모의 포털 사이트인 네이버의 검색 통계를 활용하여, 사람들의 연관 검색어 빈도에 따른 식품안전 사고 원인 식품과 식중독 원인 병원 체들의 관계를 분석하였다. 특히 식중독과 관련된 식품과 식중독 원인 병원체의 포털사이트 키워드 검색 건수와 해당 원인 식품 및 병원체의 뉴스검색 건수를 분석하였으며, 최종적으로 키워드 검색 건수와 실제 식중독 발생 시기의 상관관계를 분석하였다. 분석결과, 일반적으로 식중독 발생 직후 관련 키워드 검색 건수가 증가하는 것으로 나타 났으며, 특별하게 굴과 같은 계절성 식품의 경우 키워드 검색 건수 증가 이후에 식중독 사고가 발생한 것으로 나타났다. 따라서 본 연구결과를 통해 검색 건수가 증가하는 식중독 세균이나 식품들을 식중독 사전 예방적 차원의 정보로 활용할 수 있다면 식중독 사고 발생 가능성을 낮출 수 있을 것으로 사료된다.

Nitrite and nitrates are usually used in the production of meat products as food additives even though they pose a secondary risk. In this study, the residues of nitrite and nitrate ions in 366 processed meat products distributed in Seoul were analyzed using ion chromatographs and UV spectrophotometers. In all tested products, the residues of nitrite were below 70 mg/kg, which met the processing standard and component specification for livestock products. Evaluation of nitrite ions, revealed a mean concentration of 7.1 - 11.9 mg/kg in hams, sausages, and bacons, while higher ratios of nitrite were found in other types of products. Among the studied processed meat products, at least 60% of hams and sausages had indications of nitrite, as did 90% of bacons and dry meats. No spiced meat and less than 10% of crushed meat had indications of nitrite. However, all dried meats showed below 1 mg/kg, regardless of whether they had indications of nitrite. Up to 9.7 mg/kg of nitrite was detected in the products with no indication of nitrite, and 14.6% of all products had at least 1 mg/kg of nitrite. This can be attributed to the reduction of residual nitrate ions in the products into nitrite ions. A review of the concentrations of nitrate ions in processed meat products by type suggests that the mean concentration was 22.3 (maximum 110.2) mg/kg in hams, 31.8 (maximum 89.5) mg/kg in sausages, 16.4 (maximum 28.2) mg/kg in bacons, 16.8 (maximum 61.1) mg/kg in spiced meats, 20.2 (maximum 99.4) mg/kg in crushed meats, and 121.0 (maximum 216.5) mg/kg in dried meats. Therefore, dried meats showed much higher nitrate ion concentrations than other types of meat products; however, the residue of nitrite ions in actual dried meats was found to be lower than 1 mg/kg, suggesting that the concentrations of nitrate ions do not affect those of nitrite ions. However, a certain concentration of nitrate ions was observed even when nitrate ions were not used in the products, as nitrite ions were transformed into nitrate ions and nitrite ions were detected even the products with no indication of nitrite ions. Therefore, continuous monitoring and preparation of relevant standards of the use of nitrate in processed meat products are necessary.

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in ‘balanced diet’. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted ‘balance between eastern and western foods’ and ‘new dishes’ for the menu of school meals. For the distribution of meals, ‘various kinds of side dishes’ and ‘warmth of dishes’ were mainly required. The main problems of the current environment of school meals were ‘long waiting time’ and ‘noise of the cafeteria’. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs’ cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs’ kindness'. In the preference of foods, students preferred ‘white rice’; whereas they did not like ‘bean rice’; and ‘fried rice' was preferred. In side dishes with meat and fish, most of the meats including ‘Tangsuyuk’ and ‘Bulgogi’ were preferred. For fish, ‘fried hairtail’ was preferred; whereas, ‘fried Spanish mackerel’ was not. In case of kimchi, ‘Chinese cabbage kimchi’ and ‘cubed radish kimchi’ were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students’ preferences to be reflected in the menu is also needed

This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.

This study was to investigate the perception about the popularization of temple food, known as health food and adult disease prevention food as an object of total 248 residents in Youngnam region. From the result of this research above, it may be summed up as follows. This study has found out that the advantages of temple food showed the statistical significant difference according to the gender, age, and size of family (p<0.01). The reason 'because of health food' (66.7%) had such high percentage. The necessity of popularization of temple food had big difference according to the gender and age (p<0.01). In addition, this study has shown the statistical significant difference in the cooking form for popularization by age, and future improvement for popularization by age and size of family (p<0.001). And, this study has found out that the 'traditional way as it is' (57.3%) was high in the cooking form, and 'use of various materials' (27.4%) in the improvement. Furthermore, the necessity of using meat for temple food had significant difference according to the gender and age, and 'need' (33.9%) showed rather higher tendency. The necessity of using osinchae, five forbidden pungent roots like garlic, green onions, Korean leeks, wild chives, and asafetida had significant difference according to the gender, age and size of family (p<0.05, P<0.001). The 'need' (61.3%) was considerably high. Based on the above results, general customers thought that the need for popularization of temple food and use of osinchae was very positive.

Foreign materials with a variety of types and sizes are found in food; thus, extraordinary efforts and various analytical methods are required to identify the types of foreign materials and to find out accurate causes of how they unintentionally enter food. In this study, human, cow, pig, mouse, duck, goose, dog, and cat were chosen as various types of animal hairs because they can be frequently incorporated into food during its production or consumption step. We morphologically analyzed them using stereoscopic, optical, SUMP method, and scanning electron microscopes, showing differences in each type. In addition, X-ray fluorescence spectrometer (XRF) was used to analysis chemical compositions (11Na~92U, Mass%) of samples. As a result, we observed that mammalian hairs were mainly composed of sulfur. Organic compounds of samples were further analyzed by fourier transform infrared spectroscopy (FT-IR) that can compare spectra of given materials; however, this method did not show significant differences in each sample. In this study, we suggest a rapid method for the identification of the causes and types of foreign materials in food.

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at -80oC and subjected to different power treatments. The phase change times (-5 to 0oC) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and 16.8oC at 50 W; 23.5, 15.5, 27.3, 12.3, and 19oC at 100 W; 42, 26.9, 45.7, 22.1, and 39.4oC at 200 W; and 48.5, 54.7, 63.6, 57.3, and 44.9oC at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.

The purpose of this study was to analyze the current status relating to food packaging and design for status of small and medium food enterprises. A company survey was conducted from June to October, 2015 and targeted 1300 small and medium domestic food enterprises. Finally, a total of 1300 (recovery rate 100%) useable data were selected. Statistical analyses were performed on the data utilizing the SPSS PASW Statistics 18.0 for Windows, such as descriptive statistics and frequency analysis. According to the results, awareness and importance of food labeling were high, but performance of English inscription of product name was relatively low. The most important reason for food labeling was ‘providing correct information on food’ 910 (72.8%). Accordingly, a system which can provide the latest information by continuously monitoring mandatory disclosure requirements for types of foods in individual countries is needed.

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Foodborne pathogens were not detected out of 92 side dishes.

This study aimed to analyze the beverage usage behavior according to the food-related lifestyle in Seoul, Gyeonggi province area. Group 1, named ‘health & safety seeking’ group, consists of high percentage of women in their 40s, as well as a high percentage of high income and highly educated. Group 2, was group of ‘high interest in dietary life’, consists of a high percentage of women in their 30s, highly educated, earned 3~5 million won. Group 3, named ‘convenience seeking’ group, had a high percentage of men and of those in their 20s who earned less than 2 million won. In verifying the difference between food-related lifestyle groups in terms of their behaviors and attitudes towards the usage of beverage specialty shop, group 1 showed significantly high score in the number of visit beverage specialty shops, the intention to spend higher average expenditure per visit per person, importance of selection attributes of beverage specialty sho

The purpose of this study was to determine the relationship between conspicuous consumption tendency, brand attitudes, and purchase intentions of college students regarding eating out by limiting conspicuous consumption tendency among several psychological variables to acquire a more precise and concrete influence factor on consumption behavior to eat out. First, as for sensing other people, pursuing individuality and brand orientation among conspicuous consumption tendency of restaurant costumers had significant effects on brand attitudes, whereas the influence of status symbols and pursuing trend factor on brand attitudes was not verified. Second, as for sensing other people, pursing individuality, pursuing trends, and brand orientation factor among conspicuous consumption tendency had significant effects on purchasing intention. Otherwise, the significant effect relationship between status symbols factor and purchasing intentions was not confirmed. Third, as purchase intentions increased, brand attitudes of consumers increased according to existing research. Thus, this study suggests a more departmentalized marketing strategy method to create profits and enhance competitiveness of food service enterprises, and academic implications suggest fundamental data of relevant studies on conspicuous consumption tendency and purchasing behavior of consumers to eat out

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

A voltammetric analysis of doxycycline was developed using DNA immobilized onto a carbon nanotube paste electrode (PE). An anodic peak current was indicated at 0.2 V (versus Ag/AgCl) in a 0.1M NH4H2PO4 electrolyte solution. The linear working range of the cyclic and square wave stripping voltammetry was obtained to 1-27 ngL-1 with an accumulation time of 800 s. Final analytical parameters were optimized to be as follows: amplitude, 0.35 V; frequency, 500 Hz; and pH, 5.43. Here detection limit was found to be 0.45 ngL-1, this result can be applied in foods systems and in the biological diagnostics