This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, E. coli and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. E, coli was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely Bacillus cereus and Listeria monocytogenes were detected in 1 sample sold at traditional markets, respectively, and Bacillus cereus was detected in 4 samples sold at super markets. However, other pathogens such as Salmonella spp., Shigella spp., Vibrio parahaemolyticus, Yersinia enterocolitica, Clostridium perfringens, Camphylobacter jejuni and Pathogenic E. coli were not detected. The Saengchae and Seasoned Jeotgal were relatively vulnerable compared to the others in the food-borne pathogens.

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjests who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

한국의 고유 식품인 깻잎은 위생적, 고품질 및 규격화된 가공방법의 개발이 요구된다. 본 연구에서는 깻잎 절임의 관능적, 위생상 안전성이 향상된 최적조리 조건을 확립하고자 하였다. 그 결과 반응표면분석에서는 저장기간에 따른 성분 조성의 최적값에는 차이가 있으나 저장식품인 경우를 고려할 때 간장 , 물엿 24 g이 전반적으로 적합한 것으로 나타났다. 깻잎의생균수는 세척전 8.08 cfu/g에서 세척 후 4.27 cfu/g 으로 약 50% 수준으로 감

우리나라의 전통 밑반찬류에 대한 재료 및 가공에 대하여 보존적 burdle의 특성을 파악한 결과 첫째는 밑반찬에 사용되는 재료들에서 1차적인 hurdle이 적용되고, 2차로 양념류에서 burdle이 적용되어 저장성과 안전성을 부여하고 있다. 둘째는 조리과정에서 삶고, 데치고, 끊이고, 볶고, 튀기는 공정을 거침으로써 수분활성도 및 pH를 조절하여 보존성을 향상 시킬 수 있는 것으로 나타났다. 대부분의 밑반찬들의 염 농도는 범위를 가지고 있으며,