Campylobacter spp. isolated and identified from the raw chicken carcasses in food service, were characterized. Total bacterial counts on the skins of raw chicken were 10 ⁴-10^6 CFU/g and a total of 205 strains were primarily isolated after enrichment culture and selective culture of the sample with candle and microaerophilic chamber method. Among them, twenty eight strains of Gram-negative, catalase-positive and oxidase-positive were further isolated by the determination of biochemical characteristics. Only sixteen strains of them were finally identified as Campylobacter with PCR of pA and pB primers. Nine strains, more than half of them, have grown at 42℃ and 25℃ and seven strains defined as thermophilic Campylobacter grew not at 25℃, but at 42℃. Therefore, more careful management of food safety for raw chicken is needed in food service. Particularly, we should concern the raw chicken carcasses with high bacteria contamination, more them 10^5CFU/g, which possibly includes Campylobacter spp. grown at low temperature.

Listeria monocytogenes and L. ivanovii are important food-pathogens for human and animal. The diagnostic of Listeria in food using culture medium requires time and laborwork, because there are many other nonpathogenic species like L. innocua, L. welshimeri, L. seeligeri and L. grayi in Genus Listeria. For these reasons, Lismix multiplex PCR method was developed as a rapid method for the detection and identification of Listeria. In this study we developed a practical system of Lis-mix PCR detection for the application to food samples and new developed Siw-mix III PCR system. Using this Lis-mix PCR system overall 69 listerial strains were successful species-identified and confirmed. Also, the Siw-mix III PCR system allows the species-specific identification among L. ivanovii, L. welshimeri and L seeligeri in a single PCR.

식품의 맛은 미각, 후각, 시각, 청각, 촉각에서 느낀 여러 가지 인상과 개인의 경험이나 기호가 복합적으로 적용되어 인식된다 특히, 맛을 결정하는 영향요인 중에서 시각을 통해 인지하는 색은 실제 맛을 지각하기 전에 맛에 대한 이미지를 연상시킴으로써 식품선택에 결정적인 영향을 준다. 따라서, 식품색을 적용함에 있어 식품 자체의 맛 이미지를 효과적으로 전달할 수 있는 색을 활용함으로써 소비자들이 좀더 관능적으로 선호할 수 있는 식품을 개발할 수 있을 것이다. 본 연구에서는 소비자들이 특정식품을 선택하여 구매하고자 할 때 인지하게 되는 맛의 종류와 느낌을 효과적으로 전달하기 위한 도구로써 색채를 사용하기 위해 문헌조사를 바탕으로 사례연구를 진행하였다. 사례연구는 초콜릿색에서 연상되는 맛에 관한 웹설문을 통해 진행되었다. 설문결과를 바탕으로 식품색에서 연상하게 되는 맛에 영향을 주는 요인을 추출하고, 초콜릿의 맛의 종류와 느낌의 정도에 따른 주요 색채의 경향성을 도출함으로써 시각을 이용하여 보다 정확하게 초콜릿맛의 공감각적 특성을 전달하기 위한 기초자료를 제안하였다.

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were 28~29 years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

This study was conducted to investigate the consumers' recognition and information need for food safety, especially focused on pesticide residues, foodborne illness, and food additives. The data were collected from 350 adults living in Taegu and Pusan by the self-administered questionnaire. Frequencies and chi-square tests were conducted by SPSS. The results of the survey were as follows: (1) the consumers' concerns about food safety were high, (2) many respondents worried about eating vegetables, fruits and grains in turn because of pesticide residues, and did not trust the results from food-safety tests, (3) the major factor for foodborne illness was regarded as unfreshed or contaminated food stuffs, (4) many consumers concerned highly about preservatives among food additives, and tried to consume food containing less food additives, and (5) many respondents wanted to get the information about harmfulness of pesticide residues in foods, method to choose fresh food, and safety of food additives.

This study was performed to investigate the pattern of health food usage of the adults by food lifestyles pattern in contemporary Seoul. This study views health food consumption as a cultural practice in which people produce (and reproduce) diverse social relationships and cultural meanings. It also identifies food lifestyles and health food usage pattern of Korean adult in Seoul. This topics were discussed based on field research data collected by nutritional survey with questionnaire. To identify the relationships between pattern of health food and food lifestyles, 503 men and 437 women aged 18 to 65 years were divided into 5 groups of food lifestyles : Health Eaters, In-a-Dither, Traditional Eaters, Conscientious and People on the Go. As a substantial percentage of the subjects were used some kinds of nutrients supplement. The higher the age and family income were, the higher the percentage of health food usage was. There was the significant difference between sexes in usuage of health food. Health food usage was higher in the food lifestyle pattern of Health Eater than other food lifestyles.

Predictive food microbiology(PFM) is an emerging area of food microbiology since the later 1980's. It does apply mathematical models to predict the responses of microorganism to specified environmental variables. Although, at present, PFM models do not completely developed, models can provide very useful information for microbiological responses in HACCP(Hazard Analysis Critical Control Point) system and Risk Assessment. This study illustrates the possible use of PFM models(PMP: Pathogen Modeling Program win5.1) with milk in several elements in the HACCP system, such as conduction of hazard analysis and determination of CCP(Critical Control Points) and CL(Critical Limits). The factors likely to affect the growth of the pathogens in milk involved storage temperature, pH, Aw and NaCl content. The variable factor was storage temperature at the range of 4-15℃ and the fixed factors were pH 6.7, Aw 0.993 and NaCl 1.3%. PMPwin5.1 calculated generation time, lag phase duration, time to level of infective dose for pathogens across a range of storage temperature. The levels of safety associated with milk which were defined based on various storage temperature as affecting microbial growth according to PMPwin5.1 were classified in $quot;safe temperature zone$quot;, $quot;caution temperature zone$quot; and $quot;danger temperature zone$quot;, respectively. These zone ranges were determined by the lag phase duration and time to level of infective dose based on shelf life of milk, which is required 5 days in domestic legal. These results can be used to conduct a hazard analysis and set the criteria for CCP or CL. Though PFM contains limitation in the use, PFM models can be useful instrument to support of guarantee of food safety.

A survey of consumers' awareness and attitudes about food biotechnology was conducted during May through August of 2001 with a random sample of 750 Korean consumers. More than 70% of the respondents was exposed to some informations related to genetically modified (GM) foods. The greatest benefit of the development of GM foods was thought to be the remedy for the food shortage in the future. More than 90% of Korean consumers wanted GM foods labeled. About 20% of the respondents would buy GM foods voluntarily, whereas over 50% would not until they found out more. More consumers responded that they would not buy herbicide-tolerant GM soybean but buy vitamin-enriched GM soybean. It seemed to be that many Korean consumers do not make decisions of acceptance or rejection of GM foods not on the basis of biotechnology but on the basis of the words) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest safety-threatening factor of Korean foods and that the most interested information on food labels was whether the food was produced by biotechnology.

This study was undertaken to assess grade and gender differences in dietary behavior, food preference and perception about body image of students in 4, 5 and 6th grades in elementary school in Kwangju. Anthropometric data showed that mean height and weight were 137.98±6.79cm 32.69±6.09kg, in the 4th grade, 144.11±6.91cm, 36.88±7.60kg in the 5th grade and 151.52±7.47cm, 42.68±8.06kg in the 6th grade. Height and weight of male and female students of each grade were very similar to those of the Korean standard Growth data. Females in the 5th and 6th grades were taller than those in male students, which suggested the height growth spurt in females. Furthermore, both genders showed marked variability even in the same group. All the three different obesity indices(BMI, Rohrer and % of ideal body weight) showed higher value in males than in females consistently. Male respondents desired taller and heavier body shape while females perceived they were heavy and desired only taller and thinner body image. There were significant differences in satisfaction with height, weight and body image by grade(p〈0.05). 36.7% of subjects responded that they did not eat despite hunger. In higher grade they felt guilty after eating sweet things. Strikingly, it was noted a small number of students tried to take a diet pills or vomited on purpose. Data on food preference showed that female did not like sweet food and pork. While male students preferred red meat and chicken. Thus result indicated that there was a great difference in food preference by gender.

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

A survey was conducted to assess the food-purchase behavior of 197 Taejon full time housewives 30 to 49 years of age. Food purchase was assessed using a questionnaire and the resulting data were analyzed using SPSS programs. Demographic data revealed that most of the households have three to five family members and that the Engel Indices of the participating households were mostly between 10 and 30%. Noticeable results of the food purchase assessment are as follows. In the grain and grain products items, the low-education group purchased more rice and barley than the high-education group, whereas the high-education group purchased more glutinous rice, brown rice, bread, macaronis and spaghetti than the low-education group. In the vegetable items, the low-education group purchased more Chinese cabbage and radish than the high-education group, while the high-education group purchased more head lettuce, broccoli and sweet pepper than the low-education group. In the meat items, the beef purchase was higher in the high-education than in the low-education group, while the pork purchase was higher in the low-education than in the high-education group . In the processed meat items, ham was the most favorite purchase item regardless of the education level. In the fish and shellfish items, Pacific cod and Alaska pollack were purchased more in the low-education than in the high-education group, and salmon and dried icefish strip were purchased more in the high-education than in the low-education group. No items in fruit group showed significant differences in the purchase amount between the low-education and the high-education group although the latter purchased more imported-fruits such as melons, kiwis, grapefruits, and oranges. Dairy products such as milk, cheese and butter were purchased more in the high-education than in the low-education group. It was also found that both the number of food items and the consumption of foods coming from animals were higher in the high-education than in the low-education group.