The major purpose of the present study is to survey vegetables, meats, seafoods, processed foods and imported foods for the presence. of Listeria spp. and to prevent listeriosis caused by the contamination of Listeria monocytogenes. Listeria spp. was isolated from 6.0% of meats, 3.4% of seafoods, and 11.4% of imported foods but was not found in vegetables and processed foods. The optimum growth condition of isolates indentified as Listeria monocytogenes was pH 7.0 and 37℃. The antimicrobial effect of grapefruit seed e×tract (GFSE) was observed in the level of more than 100ppm by disk method. When lml(2.5× 10^6 CFU/ml) of Listeria monocytogenes was inoculated and incubated for 3 days at 30, the total cell number of the organism was 4.5 × 10^9 in the control, 7.2 × 10³ in 100 μg/ml of GFSE medium, and 3.5 μg/ml of GFSE medium. Direct visualization of microbial cells by using both transmission electron microscope and scanning electron microscope showed microbial cell membrane the function of which was destroyed by treating with the dilute solutions of GFSE. It could be confirmed that GFSE completely inhibited the growth of the test strain of Listeria monocytogenes.

Historically recognized as a valuable nutritional source, milk contains essential carbohydrates, proteins, and fats that play diverse functional roles in the human body. While the functional roles of milk nutrients and their derivatives are acknowledged, the corresponding functional foods for each milk component remain inadequately documented in Korea. This review aims to describe the functional roles of milk components and their derivatives, as well as assess the landscape of functional food products available in the Korean market. Milk components demonstrate noteworthy functions such as preventing muscle wasting, fortifying bones, aiding in weight control, stabilizing nerves, and serving as prebiotics. Despite these known functions, there exists a plenty of functional substances within milk that have not been comprehensively investigated. Presently, only a limited number of milk-derived functional ingredients are registered in Korea, with a few making their way into commercialization. To advance this field, scientists and industries need research effort to uncover novel functions of milk ingredients and subsequently introduce innovative products to the market. This proactive approach not only promises to broaden the spectrum of functional ingredients but also stands to positively impact the domestic health functional food market and the dairy industry. The development and introduction of new products derived from milk may hold the potential to significantly contribute to the diversification of functional ingredients, fostering a healthier and more robust health food market.

식용 귀뚜라미를 고압증기멸균한 뒤 동결건조하였으며, 이를 분쇄하여 AL/PET/LLDPE film에 포장 후 25, 35 및 40℃에서 6개월 동안 저장하며 한 달 간격으로 품질변화를 측정하였다. 수분함량은 저장기간 중 모든 구에서 증가하 였으나, 저장 6개월 차에 저장온도별 유의적 차이는 없었다. 산가의 초기값은 1.83 mg KOH/g 이였으며, 저장 6개월 차에 25, 35 및 40℃ 저장구는 1.93, 2.04 및 2.15 mg KOH/g 으로 증가하였다. 지방산은 palmitic acid, oleic acid 및 linoleic acid가 24.79, 28.58 및 28.55 g/100 g으로 높은 함량 을 나타내었으며, palmitic acid 및 linoleic acid는 저장온도 별 증·감소의 경향이 뚜렷하지 않았으나, oleic acid는 저장 기간 중 감소하는 경향을 나타내었다. 일반세균 및 대장균 군은 저장기간 동안 검출되지 않았다. 관능검사의 경우 25 및 35℃ 저장구는 유의적 차이가 없으나, 40℃ 저장구는 유의적 차이를 나타내었다(p<0.05). 저장기간 중 품질에 영 향을 미치는 인자는 수분함량, 산가, oleic acid 및 flavor로 판단되었으며, 이들의 한계 기준을 각각 5%, 3 mg KOH/g, 26.5 g/100 g 및 6으로 설정하여 유통온도 25℃를 기준으로 VSLSF 프로그램으로 유통기한을 산출하였다. 수분함량, 산가, oleic acid 및 flavor의 유통기한을 산출한 결과 23, 61, 150 및 155개월이었으며, 유통기한이 가장 짧은 항목에 안전계수 0.8을 적용하여 18개월로 설정하였다. 이상의 결 과는 제조 후 25℃ 유통조건에서 18개월까지는 귀뚜라미 분말의 품질 안정성이 유지되는 것으로 판단되었다.

발효콩을 주원료로 한 기능성 식품의 에탄올 추출물과 분획물에 대한 항산화 활성을 측정한 결과, 에틸아세테이트 분획물에서 31.6/mL의 강한 항산화 활성을 나타내었다. 직접 변이원인 MNNG에 대한 항돌연변이 효과에서 S. typhimurium TA100 균주에 대해 발효 콩을 주원료로 한 기능성 식품의 에탄올 추출물(200 /plate)에서 84.8%의 억제효과를 나타내었다. Trp-P-1에 대해서는 S. typhimurium TA98과 TA