PCR법은 특정 유전자를 증폭하는 기술로 작물 및 식품에서 유전자 변형체 함유 여부를 가리는 효과적인 방법이다. 그러나 핵산의 추출법에 따라 PCR의 감도가 크게 달라지므로 정확한 추출법의 선정이 매우 중요하다. 본 연구는 현재 컬럼형 상용화 키트와 기존의 용매 추출방법을 이용하여 콩과 옥수수가공식품에 대한 각 유전자 부위의 검출감도를 비교 분석하였다. 핵산의 추출효율과 도입유전자의 증폭효율면 모두 상용화 키트인 Wizard™, DNeasy™ 추출법이 우수하였다. DNeasy법은 대부분의 식품에서 우수한 추출효율을 보였으나, 옥수수가공식품에서 수율이 감소하는 단점을 나타내었다. Wizard법은 모든 가공식품에서 고른 추출효율을 보였으며, PCR반응에 의한 증폭산물도 잘 보존되어 가공식품의 GMO검출에 적합한 것으로 나타났다. 한편 CTAB법은 콩가공식품에서 약간 효율이 좋은 것으로 나타났으나 대부분의 경우 효율이 낮았으며, 식품의 종류에 따라 편차가 심하게 나타났다. pheno/chloroform법은 대부분의 식품에서 핵산의 분리가 어려운 방법으로 나타나 GMO분석에는 적합하지 않은 방법으로 확인되었다.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

유전자재조합식품의 안전성과 표시에 관한 일반국민의 의식을 2000년과 2001년 5월 9월 사이에 각각 750명과 979명을 대상으로 설문조사하였다. 평균 67.7%의 응답자가 유전자재조합식품에 관한 정보를 접한 경험이 있었다. 유전자재조합식품이 줄 수 있는 최대의 이점은 식량난해결이라는 의견을 나타냈다. 유전자재조합식품에는 90%이상의 응답자가 표시하기를 바랐으며 현재 구입하여 먹겠다는 사람은 18%이었고 기다려보겠다는 관망형이 49%를 넘어서 표시를 희망하면서도 결정을 유보하는 사람의 비율이 많았다. 유전자재조합기술로 개발된 제초제 내성 콩을 먹겠다는 사람보다 같은 방법으로 개발된 비타민 함량이 높은 콩을 먹겠다는 사람이 상대적으로 많은 것으로 보아 제품의 특성을 중시하지 유전자재조합 여부에는 큰 관심을 두지 않는 것으로 나타났다. 우리가 먹는 생물 유래의 식품에 유전자가 있다는 사실을 바르게 알고있는 응답자는 전체의 40% 정도였다. 유전자재조합식품이 위험할 것이라고 생각하는 사람은 지극히 적어서 응답자의 4%정도를 유지하였다. 유전자재조합 옥수수인 스타링크의 뉴스를 접한 경험이 있는 응답자가 66%나 되었던 반면 2001년 7월부터 실시된 유전자재조합 표시제의 시행에 대해 알고있는 소비자는 22%에 지나지 않았다.

The purpose of this study was to investigate several aspects of eating out behaviors especially in relation to Chinese food. Self-administrated questionnairs were completed by 556 food-related major college students in Kangwon-do area. The results were as follows: 1. The frequencies of eating out were not significantly different by gender, type of residence, and the amount of spending money per month of the subjects. 2. Korean foods had a tendency to be selected as a first choice of eating out with both family and friends. The subjects preferred Korean foods, Western foods, Chinese foods and Japanese foods in order with their family but flour based foods, western foods and chinese foods in order with their friends. Japanese foods were not selected at all when they ate out with friends. 3. The 80.7% of male subjects and the 58% of female subjects liked Chinese foods. High calorie food was the feeling about Chinese foods for the male subjects and greasy food was for the female subjects. Taste was the most considered factor for choosing Chinese foods. 4. The 80% of subjects answered that Chinese food culture affected that of Korea. The 77% of subjects thought Chinese noodles were settled down to Korea. 5. Using MSG to Chinese foods was recognized as health-concerning factor for 67% of male subjects and 72% of female subjects.

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

This study examined the consumers' awareness and information need toward the irradiated foods and environmental hormones. The data were collected from 350 adults living in Daegu and Busan by the self-administered questionnaire. Frequencies and chi-square tests were conducted by SPSS. The results of the survey were as follows: (1) consumers' awareness regarding the irradiated foods and environmental hormones were low, while consumers' concerns for them were high, (2) the orders of the information needs for the irradiated foods are safety of irradiated foods, dose permitted for food irradiation, benefits of irradiated foods, kinds of permitted irradiated foods, and legislations of food irradiation, and (3) the orders of the information needs for the environmental hormones are harmfulness of environmental hormones, standards for contamination by environmental hormones, materials releasing environmental hormones, methods to prevent environmental hormones, and kinds of environmental hormones.

Foods constitute a large portion of heavy metal exposure toward general population and attract a deep concern with respect to assuring human health. This study summarized published data in Korea on the content and dietary intake of heavy metals and assessed their risk potential in comparison with foreign data. An analysis for the yearly fluctuation of metal contents including arsenic, cadmium, mercury and lead by food group (marine fishes, coastal shellfishes, freshwater fishes, cereal grains) exhibited a decreasing trend from the 1970s to the 1990s. When compared with domestic standards of heavy metals, their mean contents were below the limit and their maximum values seldom exceeded the limit. The data on the dietary intake of heavy metals by Koreans showed a decreasing trend from the 1980s to the 1990s. The average intakes of As and Hg were 6-8% and those of Cd and Pb were 50-80% of PTWI(provisional tolerable weekly intake), all of which were below the tolerance. As the extreme intakes of these metals may exceed the PTWI, a careful assessment for them may be necessary. Dietary intakes of Cd, Hg and Pb by Koreans lie in the mid-level among countries cited in the GEMS/Food monitoring data. As fishery foods are suspecious of contamination with Hg, Cd and As, and foods in general are with Pb, it is necessary to establish legal limits for these metals and monitor any progress of their contamination. Furthermore, overall assessment of exposure to heavy metals from all sources including foods, air, drinking water and occupation should be made in order to confirm the dietary risk factors and to assure the safety of food resources.

This study was conducted to determine the content of heavy metals in canned foods and soft drinks available on the Korean markets. Trace metals (Pb, Cr, Cd, and Sn) were detected in 24 kinds, 120 samples by Atomic Absorption Spectrophotometer. The average concentration of heavy metals in canned foods was in the order of Sn (6.930 ppm)$gt;Cr (0.050 ppm)$gt;Pb (0.030 ppm)$gt;Cd (0.008 ppm), which was the same order in soft drinks as Sn (3.519 ppm)$gt;Cr (0.080 ppm)$gt;Pb (0.024 ppm)$gt;Cd (0.001 ppm). The total contents of heavy metals in canned fruits and fiuit juices were relatively higher than those in cans and drinks made of vegetable and fish. It can be supposed that the high acidity owing to the organic acid of fruit itself promotes to extract metals from can materials, and although fish usually contains more heavy metals than vegetables, canned fish revealed low level because internal organs and most of skin which had more heavy metals than meat were removed throughout canning process. Because processed foods such as canned foods and soft drinks are very popular with the children and adolescence according to the change of life style and eating habit, and the possibility of exposure to heavy metals by the habitual intake of these is increasing simultaneously, it is suggested that more practical study about the process of exposure and the amount in each step is needed for the assessment of safety.

This study was performed to survey and evaluate the contents of caffeine in commercial palatability foods by HPLC. The contents of caffeine in commercial palatability foods were 9.0-49.2 mg in black tea, 35.9-141.4 mg in coffee, 12.4-48.0 mg in green tea, 7.1-16.5 mg in brown rice green tea, 22.8 mg in cocoa tea, 10.3-25.0 mg in cola and 10.0-48.2 mg in ice bar(coffee) respectively. The contents of caffeine extracted from black tea, coffee(roasted beans) and green tea were rapidly increased for five minutes from the extraction initiation, and were not nearly changed after ten minutes. Moreover, the caffeine contents were increased until 100℃ of extraction temperature.

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.

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.

Toxicological safety on 20 kGy-gamma irradiated Kanjang (soy sauce), Doenjang (soybean paste), Kochujang (hot pepper paste) and Chungkukjang (soy paste) was determined by SOS Chromotest. As the strain of the SOS Chromotest, Escherichia coli PQ37 was used in the condition of presence or absence of an exogenous metabolizing system (S-9 mix). Water extract or organic solvent extract was prepared from samples, concentrated and tested by SOS Chromotest with S-9 mix or not. All irradiated samples were not different from non-irradiated one in the bacterial assay maintaining the below 1.5 of IF(induction factor) values in the adapted dose of 10,000 ㎍/assay. The results indicated that any mutagenicity was not observed in 20 kGy-irradiated traditional soybean fermented foods.

A survey was conducted to investigate consumers' attitudes toward the foods developed by gene recombination techniques from December, 1999 to April, 2000. The questionnaires were mailed to 1,500 people, and the 1,101 people responded. The consumers were asked about knowledge, acceptance, intention of purchasing, and labeling information. Although the portion of the consumers (88.8%) knowing the genetically modified foods (GMF) was lower than that of the food expert group (98.7%), many consumers had some knowledge on the GMF, which may be influenced by news released from mass media. Seventy-nine percent of the consumers responded that gene recombination technology is necessary in food production, which is similar to the findings on the survey of the expert group. The portion of the consumers responding that these foods are potentially hazard was 88.1 %, which is a little higher than the data (80.9%) from the expert group. The consumers having greater knowledge less worried about a potential hazard of the gene recombinant foods (p＜0.01). Although 62.9% of the consumers responded to be willing to purchase those foods, only 16.2% of them responded to purchase the foods with no conditions, which is lower to that from the expert group (23.5%). There was no statistically significant relationship between the knowledge and the intention of purchasing. The ninety point three percent of the consumers wanted the information on gene recombination to be labeled on the foods. The data from this survey suggest that knowledge of the consumers on the GMF are not accurate, so proper strategy for consumer education may need to be developed. In addition, it is necessary to improve safety assessment sys0etn and analytical techniques for genetically modified foods (GMF) and to build pre- and post-market surveillance system for efficient implementation of the GMF labeling.

Gamma irradiation at 20 kGy was applied to Kanjang (soy sauce), Doenjang (soybean paste), Kochujang (hot pepper paste) and Chungkukjang for their possible genotoxicity The genotoxicity of 20 kGy-irradiated samples was evaluated by Salmonella typhimurlum reversion assay. The Salmonella tester strains included TA98, TA100, TA1535 and TA1537 in the absence and presence of an exogenous metabolizing system (S9 mix). All samples were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537. The results indicated that 20 kGy of gamma irradiation on water-soluble fraction of Kanjang, Doenjang, Kochujang and Chungkukjang were not shown mutagenicity.

This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p〈0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were 15~20% (38.68% of the subjects) and 20-30% (41.51% of the subjects), respectively.

국내 유통식품에서 verotoxin(VT)을 생성하는 대장균의 오염도를 조사하고 이로 인한 식중독의 발생을 사전에 예방하기 위하여 1997년부터 1999년 사이 햄버거. 식육 및 채소류에서 VT생성 대장균의 분포조사를 실시하였으며, 이 결과 분리된 대장균에 대한 분자생물학적 특성을 조사하였다 식육, 햄버거 및 채소류 총 1,700건의 식품 중에서 VT를 생성하는 대장균이 검출된 것은 3건으로 매우 낮은 검출율을 보였는데, 분리주의 혈청형은 각각 026 : H4, 0157 : H7 및 055 : Hl2였다. 혈청형 026 : H4 분리주는 VT I과 VT II를 생성하였고,055 : Hl2주는 VT I을 각각 생성하였으며, 두 분리주에서 eae유전자와 60 MDa plasmid DNA는 검출되지 않았다. 혈청형 0157 : H7주는 VT II를 생성하였고 60 MDa plasmid DNA는 검출되었으나 eae유전자는 확인되지 않았다. 따라서 분리된 VT생성 대장균들은 eae 유전자가 검출되지 않아 질병유발 가능성은 낮은 것으로 추정되었다. 항생제 내성능에서 혈청형 0157 : H7 분리주는 ampicillin과 streptomycin에 내성을 나타낸 반면, 혈청형 026 : H4주와 혈청형 055 : Hl2주는 ampicillin, carbenicillin, cephalothin, trimethoprim/sulfamethoxazole과 tetracycline에 내성을 보여 분리주의 다재내성능을 확인하였다 세포배양액으로 실시한 vero cell과 HeLa cell에 대한 세포독성능은 3주의 분리주에서 확인되었다.

This study was carried out to propose a simple method for the extraction of seven tar dyes such as tartrazine, sunset yellow FCF, amaranth, erythrosine, allura red, brilliant blue FCF and indigo carmine using aminopropyl amine cartridge and to determine the content of the dyes in candies, soft drinks, ice bars and okchuns produced in Korea. The tar dyes were simultaneously analyzed by reverse phase high performance liquid chromatography(HPLC). The recovery rates of the dyes ranged from 65.8% to 99.6%. The contents of the dyes in candies, soft drinks, ice bars and octhuns were N.D.-50.1 mg/kg, N.D.-49.9 mg/kg, N.D.-56.0 mg/kg and N.D.-867.3 mg/kg, respectively. The types of the dyes used most frequently for candies, soft drinks and ice bars were tartrazine, brilliant blue and amaranth, respectively. Of the samples, tartrazine was used frequently, and indigo carmine was not used at all.

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassier oleracea var. acephala, Cucumber; Cucumis satiaus, Onion; Album cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis sppJon the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, from the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7%; and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.