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.

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.

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with 3.5 ± 1.8 ℃ as mean, minimum and maximum were 0 ℃ and 7 ℃ . However, the surface temperatures of cold food on sale ranged with 10.7 ± 2.9 ℃ as a mean, minimum 4.6 ℃ and maximum 18.4 ℃ . Totally, the surface temperature of cold food on sale was 7.2 ℃ , as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than 10 ℃ in surface temperature and only 47% was less than 10 ℃ . The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with −20.7 ± 1 ℃ as a mean. However, the surface temperatures of frozen food on sale showed a range with −15.4 ±5 ℃ as a mean, minimum −28 ℃ and maximum −4.6 ℃ (included defrosting). The surface temperatures of frozen food,frozen meats, frozen processed foods and ice creams were −13.8 ℃ , −15.9 ℃ , and −16.8 ℃ , respectively. Only 32.3%of surveyed frozen foods showed less than −18 ℃ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

We surveyed the sanitary conditions for 17 cold and frozen food storage warehouses in Korea,using the following 5 inspections items: “putting into warehouse (A)”, “prevention of cross-contamination (B)”, “storage management (C)”, “temperature control (D)”, and “management of records and documents (E)”, We included 20detailed items. The results of distribution for frequency by five major inspection items showed that “(E)” was the highest,the next “(D)”, “(C)”; and “(B)” was the lowest. In the correlation of inspection scores between total scores, “(B)”and “(C)” were highly related to the total score, therefore, the higher score of “(B)” or “(C)”, the higher for the total score. In details of inspection items, “the management of cross-contamination upon taking product out of the warehouse”had the lowest score with a mean, of 2.67 ± 1.80, and also ranked as first of the 20 items.

The prevalence and serotype of food-borne pathogens was investigated from 888 samples of chilled meat, 222 samples of packed frozen meat and 117 samples of imported frozen meat during the period from March 1996 to October 1998. Isolation rates of pathogens associated with food poisoning were revealed in order of Staphyloccus aureus, Campylobacter jejuni/coli, Listeria monocytogenes and Salmonella spp, but Escherichia coli O157:H7 was not isolated in all of the meat samples. Amusingly, Cczmpylobacter jejuni/coli were isolated highly in refrigerated meat, but was not isolated in packed frozen meat. L. monocytogenes was encounted higher isolation frequency in packed frozen chicken meat than in refrigerated chicken meat. In the distribution of serotypes of isolates, most isolates of Sta. aureus classified as enterotoxin type C and D. All of the Salmonella spp. isolated from pork were diagnosed group A and most of isolates from chicken meat were grouped B and D. Most of L. monocytogenes isolated from chicken meat were grouped type 1 and a few number of isolates classified as type 4.

이 연구의 목적은 대구 경북지역 초등학교에 공급되는 냉장, 냉동유통 제품인 어육류와 냉동가공제품의 유통단계를 분석하고, 유통과정에서의 미생물 변화와 학교급식에 이용되는 식재료의 미생물 품질 평가를 위하여 실시되었다. 쇠고기와 돼지고기는 가공업체에서 학교로 냉동차량을 이용하여 직배송 되었으나 다른 어육류와 냉동가공제품들은 농산물과 함께 직납업체를 거쳐 냉장()으로 혼재 배송되고 있었다. 학교 도착 후 일반세균과 대장균군의 수는 각각 절단생선 ,