The purpose of this study was to investigate perception of the Food Allergy Labeling System (FALS) of school foodservice in female middle school students. The subjects were 148 female middle school students in the Incheon metropolitan area. In this cross-sectional study, data were collected using self-administered questionnaires. Only 20.9% of subjects had experience of food allergy education. There was no significant difference in food allergy knowledge by grade. The scores of perception of food allergy labeling by school foodservice were significantly higher in lower grade students (p<0.001). In all grades, highest scores were observed for ‘food allergy labeling is necessary’, whereas the lowest scores were for ‘I check the food allergy labeling’. The percentages of subjects who wanted to participate in food allergy education were significantly different (p<0.01); 73.8% in 1st grade, 50.0% in 2nd grade, and 35.7% in 3rd grade. For desired education contents to enhance perception of FALS, 57.5% of subjects answered ‘emergency management’ and 23.0% said ‘information of food allergy causing food’. Therefore, it is necessary to increase food allergy education and educate female middle school students according to grade in order to enhance perception of FALS.

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

This study investigated the characteristics of main house food cultures in Gyeonggi-do using a case study on the head family. The subject of this study was selected through an advisory committee of experts; it incorporated intangible and tangible elements of the main family based on relevant data. Selected representative main house of Gyeonggi-do had 12 parts in total. The entire investigation was conducted in five parts; literature search, telephone survey, in-depth interviews, inheritance food research of the head family, and cuisine demonstrations. Twelve families within the researched family clan had members of high merit or scholarly reputation qualified enough to serve bulcheonwi, a form of important religious worship. Food in Gyeonggi-do, specifically, can be served for Bongjesa jeopbingaek, which is a combination of performance of ancestral rites and greeting guests. Meat ingredients were frequently used. Articles of clothing were colorful and vivid, with wootgi that needed lots of work. Soup and steamed dishes tended to favor simple but fresh tastes that come with their cultural and historical context.

The Chinese toxic milk scandal raised tremendous global concerns about food safety in China. To repair the tarnished reputation of domestic food production, Chinese authorities focused on compulsory food safety liability insurance. Unfortunately, the introduction of compulsory food safety liability insurance in the Food Safety Law of the PRC has been delayed by the disagreements of Chinese legal scholars. Chinese legal scholars have examined the legitimacy of compulsory food safety liability insurance in China mainly from the standpoint of domestic laws. The valuable insight of international laws has been ignored by them. This article attempts to fill this research gap by scrutinizing the Chinese endeavor of launching compulsory food safety liability insurance through the joint perspective of public and private international law. It further demonstrates that the ideology of human rights of public international law has already penetrated into the body of broadly-interpreted private international law.

2011년 이후 농식품 산업에서 연구개발 기술 자산들에 대한 평가를 수행할 때주도적으로 활용되고 있는 방법이 현금흐름할인(DCF) 방법이었으며, 최근에 종자기술 등과같은 기술자산의 경우에는 기술료 사례 정보를 기반으로 하는 기술평가를 병행하여 수행해오고 있다. 지금까지 알려진 현금흐름할인 방법은 추정되어야 할 입력변수가 많아 기술평가시에 정교한 추정이 요구되고 있다. 또한 기술료 사례 정보를 근거로 하는 거래사례비교 방법이나 업종별 산업표준(industry norm)을 적용할 때에도 평가대상 기술자산과 보다 근사한거래사례가 적용되어야 하는 것은 농식품 산업분야에서도 동일하게 고려되어야 하는 문제이다. 농식품 산업에서 기술평가 시 활용되고 있는 주요입력변수는 경제적 수명주기, 농식품업종 관련 재무적 정보, 할인율, 기술기여율 등이며, 해당 평가기관에서는 기반 정보구축과자료 최신화를 주기적으로 수행해오고 있다. 본 연구에서는 농식품 산업에서의 기존의 기술평가 시 평가결과에 가장 중요한 영향 미치는 주요변수를 탐색하고, 기술평가 입력 정보의 최신화를 통해 도출된 참조 지원정보를 활용하여 기존의 대표 평가사례들의 평가결과가 어떤 변화가 발생하였는지를 분석하였다. 또한입력자료 최신화가 기술평가 결과에 미치는 단편적 정보제공을 보완하기 위한 방안을 제시하면서 기존평가 결과와 자료 현행화 이후의 기술평가 결과를 비교 분석하였다. 이러한 분석을 수행하기 위해서 과거 농식품 산업에서 수행되었던 기술평가 사례를 선별하고 이를 바탕으로 입력변수들에 대한 민감도 분석 방법과 주요 핵심변수를 활용한 시뮬레이션 분석방법을 적용하였다. 본 연구결과는 농식품 분야에서 기술평가 시에 활용되고 있는 입력변수들에대한 자료 최신화 필요성과 핵심입력변수 기반 구축에 대한 중요한 정책적 시사점, 그리고기술가치평가 결과에 대한 보다 유용한 정보를 제공할 수 있을 것으로 기대된다.

국내 미지정 색소인 azorubine에 대한 우리나라의 공인분석법을 설립하기 위해 제외국의 공인분석법들(유럽연합의 EFSA, 영국의 FSA, 우리나라의 식품의약품안전평가원)이 비교되었다. 재현된 HPLC 방법들 중 FSA의 분석법이 가장 우수한 분석 결과를 나타내어 azorubine분석법으로 최종 선정되었다. Azorubine 분석을 위한 위 세 기관의 전처리 방법은 모두 낮은 회수율을 나타내었다. 따라서 식품의약품안전평가원의 전처리법을 개선한 새로운 전처리방법이 개발되었다. 최종 선정된 HPLC 분석법과 본 연구를 통해 개발된 새로운 식품 전처리법에 대한 분석법 밸리데이션을 실시하였다. 검증 실험에서 음료류에서 97~103%, 빵 및 과자류에서 95~101%, 기타 식품에서 93~102%의 회수율을 나타내었고, 실험실간 교차검증에서 -1.29~0.26의 z-score를 보여 신뢰할 수 있는 것으로 판단되었다. 이결과로부터 본 연구에서 확립된 전처리법 및 분석법은 미지정 색소 azorubine이 사용된 식품검사에 활용될 수 있는 분석법으로 확인되었다.

식초 농도를 달리하여 제조한 배합 초를 이용하여 만든초밥은 상온 25℃와 냉장온도인 4℃ 모두에서 초밥 제조직후에 측정한 결과값과 저장기간에 따른 pH의 변화는 유의적인 차이가 없는 것으로 나타났으며, 일반세균의 경우배합초를 첨가하지 않은 대조군은 저장 1일부터 세균수가 증가하였으나 식초를 첨가한 초밥의 경우에는 2배 산도및 3배 산도 식초를 사용한 초밥은 저장 5일째 가지 일반세균의 유의적인 변화가 없는 것으로 나타났다. 또한, 초밥 제조 시 식초의 농도 증가에 따라 초밥의 견고성, 탄력성, 응집성, 씹힘성, 부착성 및 깨짐성은 유의적으로 (p < 0.05) 감소하는 경향을 보였고, 상온 25℃에서 48시간저장기간 동안 견고성, 탄력성, 씹힘성, 깨짐성은 증가하였고, 부착성은 감소하였고, 저온 4℃에서 48시간 저장기간 동안 견고성은 상온 25℃에서 저장하는 것에 비해 견고성이 높은 것으로 나타났다. 저장온도 및 기간에 따른 색도의 변화를 측정한 결과대조구에 비해 식초를 첨가한 초밥의 명도(L)와 황색도(b)는 유의적으로(p < 0.05) 감소하였으나 초밥의 적색도(a)는 유의적인(p < 0.05) 차이가 없었다. 초밥은 4℃에서 48시간저장하는 동안 명도(L)는 유의적으로(p < 0.05) 증가하였으며, 적색도(a)는 저장하는 동안 초밥의 종류에 관계없이 (-)값이 증가하였다. 그리고 황색도(b)는 저장기간 동안 유의적인(p < 0.05) 변화는 없었다.

본 연구의 목적은 2010년부터 2014년까지 경기북부지역에서 유통 중인 식품 18,446건을 대상으로 식품의 안전성을 조사하고자 하였으며, 식품공전과 식품첨가물공전의 시험방법에 따라서 분석하였다. 조사대상 18,446건 중 전체 부적합은 184건으로 부적합율은 1.00%수준이었다. 연도별로 부적합률을 보면, 2010년에 3,683건 중에서 61건이 부적합으로 1.66%의 부적합률을 보였고, 2011년에는 3,863건 중에서 부적합이 37건으로 0.96%, 2012년에는 3,721건 중에서 부적합이 44건으로 1.18%, 2013년에는 3,669건 중에서 부적합이 25건으로 0.68%, 2014년에는 3,510건 중에서 부적합이 17건으로 0.48%의 부적합률을 보여 점차 감소하는 경향을 보였다. 또한 최근 5년간 부적합률을 월별로 분석하면 9월이 2.54%로 부적합률이 가장 높게 나타났다. 식품유형별 부적합 분포는 들기름이 204건중 23건이 부적합하여 11.27%, 참기름이 394건중 32건으로 8.12%, 절임류가 177건중 9건으로 5.08%, 고춧가루가 283건중 10건으로 3.53%, 추출가공식품이 451건중 15건으로 3.33%, 순으로 나타났다. 검사 항목별 부적합 건수의 분포는 전체 192건 중에서 세균수가 28건으로 15.22%로 가장 높았으며, 리놀렌산과 산가가 27건으로 14.67%, 요오드가가 19건으로 10.33%, 내용량이 16건으로 8.70%, 그리고 이산화황이 9건으로 4.89%을 보였다. 주요부적합 식품유형 및 검사 항목의 교차분석 결과는 참기름 32건에서는 리놀렌산이 27건으로 84.38%로 가장 높았으며, 요오드가가 6건18.75%, 그리고 벤조피렌이 2건으로 6.25%로 나타났다. 들기름 23건에서는 요오드가가 12건으로 52.17%로 가장 높았으며, 산가가 9건으로 39.13%와 벤조피렌이 2건으로 8.70%를 보였다. 과자류 20건에서는 산가가 10건으로 50.00%, 추출가공식품 15건에서는 세균수가 100%, 고춧가루 10건에서는 수분이 7건으로 70.00%로 각 품목에서 가장 높은 부적합율을 보였다. 식품유형에 따른 연도별 부적합 현황을 분석하면 참기름과 들기름의 경우, 2010년부터 2012년까지 10.00% 이상의 부적합률을 보이다가 2013년 이후 줄어들어 5.00%이하를 기록하였으며 2014년에는 부적합이 발생하지 않았다. 반면에 과자류의 경우는 부적합 건수가 줄어들지 않고 지속적으로 발생하고 있는 것을 알 수 있었다. 2010년에는 기타식초류가 9건 중에서 부적합이 5건으로 55.56%의 높은 부적합률을 보였다. 2011년과 2012년에는 참기름에서 각각 10.53%와 18.03%, 2013년에는 고춧가루에서 10.94%, 2014년에는 추출가공식품에서 12.50%의 부적합률을 보였다. 이상의 결과를 종합하면 최근 5년간 경기북부지역에서 제조되고 유통되는 식품에서 안전 기준에 부적합한 항목들이 검출되었으며, 이러한 결과는 식품으로 인한 위해가 발생할 가능성이 있다는 것을 확인할 수 있었다. 그러므로 식품으로 인한 위생상의 위해를 예방하고 안전성을 확보함으로써 국민의 건강을 증진하기 위하여 더욱 체계적이고 집중적인 식품의 안전관리가 필요할 것으로 사료된다.

In this study, we analyzed the dietary style of Chinese singles; in addition, the effect of convenience food consumption on the quality of life of singles was evaluated through construct model development on the relationship between the frequency of consumption and satisfaction with convenience food and quality of life. A statistical analysis of 153 surveys from Tianj was conducted using SPSS 12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of the data was confirmed by an exploratory factor analysis and Cronbach's alpha coefficient. The measurement model was confirmed as appropriate by a confirmatory factor analysis of the measurement model in conjunction with AMOS. The results of a factor analysis were as follows. Dietary style was categorized into four factors. The level of satisfaction with convenience food was categorized into seven factors and quality of life was categorized into four factors. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. For the level of satisfaction with convenience food based on dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. The results of all tests indicated that the model satisfied the recommended level of goodness of fit index and thus, the overall research model was appropriate. The current study highlights the increased interest in eating habits of singles and is necessary for further improvement in nutrition education.

The study presented attempts to analyze and categorize Chosun’s food ingredients and culture through a Western perspective based on 32 representative Western documents pertaining to old Korea. Before modernization, Westerners visited Chosun during their visits to old China or Japan. Westerners were most active in Chosun from the open port period to the annexation of Korea to Japan occupation. They were teachers, missionaries, diplomats, and doctors visiting Chosun with personal goals. In 31 book traveler’s journal, it records Chosen’s mainly produced ingredients, such as grains, spices, fruits, cabbage, chicken, and chestnuts; foods from Chosen include kimchi, soup, and tofu. Foreigners especially liked foods made of eggs and chicken, but they did not enjoy Chosun’s lack of sugar and dairy. Thirty-one book foreigners’ records describe Chosun’s Ondol, kitchen, crock, fermented foods, low dining tables, and chopsticks. Chosun people liked dog meat, unrestrained drinking culture, sungnyung, and tea culture. Foreign documentation on Chosun’s food culture allows modern scholars to learn about Chosun people’s lifestyles, as if their lives were a vivid picture

Strawberry jelly as a universal design food was developed using strawberry juice (SJ), sugar, xanthan gum (XG), and locust bean gum (LBG). Experimental variables included SJ concentration (30-40% (w/w)), sugar concentration (7.5-10.0% (w/w)), and the ratio of XG/LBG (0.3-4.0% (w/w)), and response variables were textural (hardness, gumminess, chewiness) and color properties. The formulation of strawberry jelly was optimized against hardness and the interactions among variables were predicted using the response surface methodology. Controlled storage test at 5 or 15°C was conducted to determine the values of the jelly at different temperatures. The optimal SJ and sugar concentrations and the ratio of XG/LBG against hardness were 40, 10, and 1.5%, respectively. The color did not change significantly during storage at 5 and 15°C (p>0.05). However, the textural characteristics during storage increased significantly at 5°C (p<0.05) and the hardness was appropriate to be used as a criterion for determining the shelf life of the jelly. The shelf life at 5°C generated from a zero-order kinetics (R²=0.96) was 40 d according to a criterial value, 1.8 N, of hardness. The Q10 value was calculated as 0.6, which allowed prediction of the shelf life values at different temperatures. The results from this study suggested a formulation of strawberry jelly as a universal design food and allowed determination of the shelf life of the food product.