식품 제조업체에서 식품 내에서 발생하는 곤충관련이물의 저감화를 위하여 과자류, 면류, 캔디류에서의 곤충관련이 물 클레임 발생 상황을 2010년부터 2018년까지 약 9년간 1481건의 곤충관련이물 클레임을 현물, 사진 등을 통하여 조사하였다. 과자류에서는 분류학적으로는 딱정벌레목, 생태학적으로는 저장해충류가 높은 빈도를 보였으며, 발생유 형으로는 치사성충의 빈도가 가장 높게 나타났다. 또한, 면류, 캔디류에서는 분류학적으로는 나비목, 생태학적으로는 저장해충류가 가장 높은 빈도를 차지하였으며, 발생유형으로는 치사성충의 빈도가 가장 높게 나타났다. 모든 식품유형 에서 공통적으로 곤충이물은 유통, 소비 단계에서 주로 유입되는 것으로 조사되었다.

지금까지 국내의 살충제 등록 및 관리는 농촌진흥청과 식품의약품안전처에 의해 이루어져 왔다. 농업해충을 방제하는 목적인 농약에 대해서는 농촌진흥청에 각 농약의 이화학적 분석자료, 약효 및 약해 시험성적서, 인축독성 시험성적서, 환경생물독성 시험성적서 및 잔류성 시험성적서 등을 구비하여 신청하며, 농촌진흥청에 등록된 농약은 농업해충의 방제를 비롯하여 검역해충(농림축산검역본부 관할) 및 산림해충(산림청 관할)의 관리 및 방제에도 사용된다. 이에 반하여, 기존 식품의약품안전처에서 ‘의약외품’이라는 명칭으로 등록 및 허가를 담당해오던 가정용 살충제(정식 명칭: 구제·방지·유인살충제) 및 방역용 살충제(정식 명칭: 감염병예방용 살충제)는 2019년 1월 기준으로 ‘살생물제’ 라는 명칭으로 환경부로 관리주체가 이관되게 되었으며, 향후 살생물제 물질 및 제품의 허가는 국립환경과학원을 통해 이루어지는 것으로 변경되었다. 관리주체 이관 및 관련법 변경과 관련한 많은 변화가 이루어졌고, 향후 더 많은 변화가 이루어 질 것으로 예상된다. 예를 들어, 기존 의약외품에서는 모기, 바퀴, 진드기, 벼룩 등 질병을 매개하는 위생해충만을 방제의 대상으로 지정하였으나, 살생물제는 가옥 또는 구조물 내 서식하는 모든 곤충 및 절지동물을 방제하는 화학제품은 살생물제로 보고 있으며, 이로 인해 기존 공산품으로 판매되며 법적인 기준이 없었던 좀벌레 방제제, 쌀벌레 방제제 및 날벌레 방제제 등의 판매를 위해서는 향후 살생물제 등록을 거쳐야만 하는 것으로 규정의 변화가 이루어지게 되었다. 이들 신규 살생물제 포함군에 대한 효력시험법 개발 등이 필요한 상황이며, 관련한 제품개발 연구인력, 허가 관련 행정인력, 사육 및 평가 전문가 등 다양한 분야의 신규 인력이 필요한 상황이다. 이러한 변화를 맞이하는 시점에서, 살충제에 대한 연구 및 규정 마련을 위해 해당학회 회원들의 역할과 책임에 대해 살펴보고자 한다.

1983년 대학 2학년 때 ‘식물분류학 및 실험’ 과목을 수강하면서 우리나라 곤충상을 제대로 밝혀 보겠다는 포부를 가지고 곤충분류연구실에 문을 두드렸던 기억이 여전히 생생합니다. 그를 계기로 다듬이벌레목 및 딱정벌레목의 바구미상과를 연구대상으로 곤충분류학에 입문하였습니다. 그 결과물로 한국산 바구미류에 대하여 2000년에는 373종, 2001년에는 150종에 대한 ‘원색도감’을 발간하게 되었으며, 2011～2014년에는 대한민국생물지 ‘한국의 곤충 - 바구미류 Ⅰ～Ⅴ권’을 발간함으로써 한반도 바구미상과 곤충상에 대한 이해의 폭을 넓힐 수 있었습니다. 1990년부터 농업해충 연구를 시작, 가옥해충 관리 분야에 관심을 가지게 되면서 1996년에 ‘저장곡물해충의 유충검색 및 생태’ 책자 및 2017년에 ‘저장곡물해충 및 위생해충(파리류) 도감’을 발간하였으며, 이 저장곡물해충으로부터 식품에서 문제를 일으킬 곰팡이독소 생성 병원균을 분리․동정(2018)하여 저장식품 관리의 기초를 제공하는 한편, 2008년에는 ‘박물관과 유해생물 관리’ 책자를 발간하여 문화재 관리에서 해충의 중요성을 일깨웠습니다. 1999년부터는 식물검역업무와 인연을 맺게 되면서 검역현장에서 필요로 하는 검역해충의 동정기술을 개발하여 식물검역관 교육에 힘쓰는 한편, 세계적으로 이슈화 되고 있는 침입외래해충에 대한 생물안보 분야 연구에 집중하게 되었습니다. 그 결과로 ‘외래해충의 검출 및 유입현황 분석(2012～2019)’과 ‘주요 침입해충종의 유입경로 파악(잔디왕 바구미(2009), 미국선녀벌레(2015, 2016), 꽃매미(2013), 블루베리혹파리(2015), 유럽좁쌀바구미(2018))’을 통해 생물안 보 업무에 되먹임(feedback) 및 과학적인 도구로 활용될 수 있도록 하였습니다. 2013년부터는 대학에서 친환경 해충관리 분야 연구를 집중하고 있습니다. 그 결과로 ‘노린재류 및 씨살이좀벌, 알락하늘소류 해충에 대한 효과적인 천적 탐색(2015～2018)’ 및 ‘인공알을 이용한 천적의 대량증식 기술(2018)’을 개발하여 종합적 해충관리의 학문적 발전을 유도하고 있습니다. 또한 산림청으로부터 수목진단센터를 유치하여 운영하는 한편, 나무의사제도의 안정적인 정착을 위해 생활권 수목에서 문제시 되는 해충을 올바르게 진단하고 효과적으로 관리할 수 있도록 산림해충 연구에 집중하고 있으며, 2019년 3월에는 ‘수목해충학’ 책자를 교재로 발간하였습니다. 오늘 송정곤충학상을 수상하게 됨을 계기로 제 자신을 뒤돌아보면서 농림해충관리 및 생물안보 분야에 있어서 농민 및 관계자 분들에게 조금이나마 유용한 정보 및 기술을 제공할 수 있도록 알찬 연구 및 후학양성에 더욱 매진할 것을 다짐해 봅니다. 우리나라 응용곤충학 분야의 권위 있는 송정곤충학상을 수상하게 되어 개인적으로 큰 기쁨이고 영광이라 생각하면서 한편으론 송구스럽기도 합니다. 저 자신의 노력보다는 연구방향을 지도편달해주신 많은 선생님 및 선배님, 같이 연구해온 많은 동료 및 후배님들 덕분에 이러한 영광을 누릴 수 있음을 밝히면서 한국응용곤충학회 모든 회원님들께 깊이 감사를 드립니다.

Revision work on the Codex Classification of Foods and Animal Feeds was undertaken in 2007 and presently, revisions for most food groups have been completed. For vegetables, the work was conducted during 2014-2017, and the final draft revision was adopted by the 40th Codex Alimentarius Commission (2017). Here, the revised classification of vegetable commodities is introduced in order to be utilized in various food-related fields, in particular, food safety regulation. The revised classification is briefly summarized as follows: Codex classified vegetables into 10 groups (Group 009-018): bulb vegetables (Group 009), Brassica vegetables (except Brassica leafy vegetables) (Group 010), fruiting vegetables, Cucurbits (Group 011), fruiting vegetables, other than Cucurbits (Group 012), leafy vegetables (including Brassica leafy vegetables) (Group 013), legume vegetables (Group 014), pulses (Group 015), root and tuber vegetables (Group 016), stalk and stem vegetables (Group 017) and edible fungi (Group 018). The groups are further divided into a total of 33 subgroups. In the Classification, 430 different commodity codes are assigned to vegetable commodities. Meanwhile, Korea's Ministry of Food and Drug Safety (MFDS) does not include potatoes, beans and mushrooms within a vegetable group. In addition, the MFDS divides one vegetable group into six subgroups including flowerhead Brassicas, leafy vegetables, stalk and stem vegetables, root and tuber vegetables, fruiting vegetables, Cucurbits, and fruiting vegetables other than Cucurbits. Therefore, care is needed in using the Codex Classification.

This study examined the effects of ‘Dietary education for children’s health UP’ (DECHUP) on the changes in knowledge, attitudes, and practice (KAP) of nutrition and food safety in 5th grade elementary school students in Incheon. The DECHUP program was conducted from May to October 2018 and consisted of education and activities focusing on the children’s levels of understanding. Data were collected before, immediately after, and 6 weeks after DECHUP using the same method. All data were analyzed using SPSS ver 20.0. The level of knowledge and attitudes of the subjects to nutrition and food safety was significantly higher after than before DECHUP, but the attitude of boys did not show any significant difference after 6 weeks. Although there were no significant differences in the behavior for nutrition in the practice of the subjects, there were significant positive changes in the behavior of food safety. The higher the satisfaction of DECHUP, the more positive the change in knowledge, and the more positive the attitude and practice behaviors. Therefore, DECHUP has positive effects on the KAP of the subjects, and it will be helpful for elementary school students to form desirable eating habits if it can be carried out periodically and continuously.

The effect of physical and chemical treatments to reduce staphylococcal phages was investigated. To determine impact of physical treatment on viability of phages, two staphylococcal phages (SAP84 and SAP89) were treated with multiple heat (55oC and 60oC) and pH (pH4, 7, 10) conditions. Viability of SAP 84 was dramatically reduced at 60C and SAP 89 was completely inactivated at 60C within 25 min. Overall, the two phages were stable under all the pH conditions tested except for the SAP 89 at pH 10. Treatments, a 10% FAS (Ferrous Ammonium Sulfate) solution and various density of ethanol and sodium hypochlorite were used to reduce the two phages. SAP 84 was unstable in 50% and 70% ethanol. However, SAP 84 and SAP 89 showed high tolerance after exposure to 100 ppm of sodium hypochlorite which is known as an effective sterilizer. As soon as the two phages were treated with 10% FAS, which is used as a virucidal agent, they were inactivated and did not form any plaque. The result of this study provides additional evidence that staphylococcal phages can be controlled by various physicochemical treatments.

In this study, viable cells, coliforms and food poisoning bacteria were identified according to the pH levels of the coagulant and immersion liquid during each stage in the production of konjac, and storage stability was confirmed for 3 months. A considerable number of bacteria were found in the raw material, or powdered konjac (Amorphophallus konjac), as well as in the processing water. However, it has been shown that the plastic package were safe from microorganisms. Due to the high pH of the added coagulant [2.0% Ca(OH)2], no contaminating bacteria were observed after konjac jelly formation. Coliforms were not detected any of the tested steps. During the molding process, the pH of konjac was adjusted to 9.5 ~ 12.5 at intervals of 0.5, and the number of bacteria was determined. As a result, no bacteria were detected in the alkaline range above pH 11.5. The pH of the immersion liquid was adjusted to 10.0 ~ 12.5, and after hardening, the konjac were stored at room temperature for 12 weeks. As a result, no bacteria, Escherichia coli or other food poisoning bacteria were detected at pH 11.5 or higher. Based on these results, it is expected that when the pH levels of the konjac and its immersion liquid are maintained at 11.5, it should be possible to keep the product for 3 months without additional sterilization process.

The objective of this study is to establish the shelf life of non-pasteurized whole egg, egg yolk and egg white liquid. Each sample was stored for two weeks at 5oC, 10oC, 15oC, and 25oC, and then sensory, microbial, and physicochemical tests were performed periodically. The estimation of shelf life was based on the microbial standards of total viable counts and coliforms. The chemical properties highly correlated with the sensory evaluation were also used. Our results showed that the shelf life was the most influenced by microbial properties. Exceptionally, however, whole egg and white liquid stored at 5oC and 10oC with limited bacterial growth were affected by chemical property. The shelf life of the three non-pasteurized liquids was calculated to be less than one day at over 15oC. At 5oC and 10oC, the shelf life was calculated to be 5 d and 1 d for egg yolk liquid, 5 d and 5 d for egg white, and 7 d and 5 d for whole egg, respectively. Therefore, it is advisable to establish reasonable shelf life in the more specific manner based on consideration of these findings.

Seafaring is an important occupation that requires stringent hand hygiene practices as a basic method for preventing food-borne illness and infectious diseases when the diseases occur on board. The purpose of this study is to provide fundamental data for the prevention of food-borne illness and infectious disease on the ship by investigating the level of hand hygiene practices and influencing factors. A total of 222 seafarers were surveyed at a seafarers’ educational institution between July and August 2017. Their hand hygiene practice were examined by a modified method using the guidelines which are recommended by the World Health Organization, the Centers for Disease Control and Prevention, and Hand Hygiene Australia. The mean of hand hygiene practice was 47.97 out of 75 points. By category, the most frequent hand hygiene practice was measured as 4.04 on a 5-point scale as ‘after working’. Factors affecting hand hygiene practices were ship tonnage relating to in job characteristics, exercise in healthrelated characteristics, and soap in relation to the characteristics of the hand hygiene environment on board. To improve hand hygiene among seafarers, it is necessary to raise awareness of hand hygiene among seafarers who work on small ships in particular, and to improve the systems of hand hygiene on ships with continuous education, hygiene practice evaluation and feedback.

We investigated coffee consumption in relation to the abdominal obesity as defined by waist circumference in Korean women aged 19~64 years, using data from the National Health and Nutrition Examination Survey 2012~2016. The participants to the study were classified according to 3-in-1 coffee consumption level (none-coffee, ≤1 time/day of 3-in-1 coffee, >1 time/day of 3-in-1 coffee) by a food frequency questionnaire. The analysis was conducted by the following age groups: <50 years and 50≤ years. The 3-in-1 coffee consumption group had significantly more smokers and more alcohol consumption frequency as compared to the none-coffee group. The energy intake from the participants in the 3-in-1 coffee consumption of ≤1 time/day of 3-in-1 coffee group, and >1 time/day of 3-in-1 coffee group were 131.2 kcal/day and 123.1 kcal/day. In the 50 years or over age group, >1 time/day of 3-in-1 coffee group was at a lower risk of abdominal obesity as defined by waist circumference, compared with the non-coffee group multivariable adjustment (OR: 0.44, 95% CI: 0.25~0.77). Our findings suggest that the 3-in-1 coffee consumption may be related to abdominal obesity as defined by waist circumference in Korean females aged 50 years or over.

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100oC) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80oC). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80oC) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80- 100oC for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100oC). Consequently, the result indicated that low temperature for a long time (80oC and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100oC and 1-3 min).

This study was aimed at investigating the levels of the natural preservatives of benzoic, sorbic and propionic acids in cereal grains, nuts and seeds. Benzoic and sorbic acid were analyzed by high-performance liquid chromatography with a diode-array detector (HPLC-DAD) and further confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), whereas propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and further confirmed by gas chromatography-mass spectrometry (GC-MS). Benzoic, sorbic and propionic acids were found in 44, 22, and 550 samples out of 702 samples, respectively. From the total of 702 samples. The concentrations of benzoic, sorbic and propionic acid were ranged from not detected (ND) to 23.74 mg/L, from ND to 7.90 mg/L, and from ND to 37.39 mg/L in cereal grains, nuts and seeds, respectively. The concentration ranges determined in this study could be used as standard criteria in the process of inspecting cereal grains, nuts and seeds for preservatives as well as to address consumer complaints or trade disputes.

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

In this study, the contents of water-soluble vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), and B12 (cyanocobalamin) in namuls (wild greens), such as salads and side dishes, consumed in Korea were quantified by high-performance liquid chromatography (HPLC) with UV and fluorescence detection. All samples were prepared with recipes used in Korea. All analyses were performed under the quality control of vitamin B1, B2, B3, and B12. The vitamin B1, B2, and B3 contents in namuls consumed in Korea were analyzed. The highest content of vitamin B1 was 3.018±0.016 mg/100 g in Putgochudoenjang- muchim. The highest contents of vitamin B2, B3, and B12 were 0.279±0.003 mg/100 g in Gul-muchim, 12.241± 0.040 mg/100 g in Chamchi-salad, and 8.133±0.371 μg/100 g in Pijogae-muchim, respectively. These results showed that animal-based ingredients in salads provided for good intake of vitamin B12. These results can be used as basic data for food composition tables and improvement of the national health of Koreans.

In the current study, 109 commercial nut samples were collected from different Korean markets and analyzed for the contamination of 5 different mycotoxins (aflatoxin, ochratoxin A, deoxynivalenol, zearalenone, and T-2 toxin) using ELISA kits. The results revealed that the most frequently detected mycotoxin was zearalenone (n=36, 33%), followed by aflatoxin (n=31, 28.4%) and ochratoxin A (n=30, 27.5%). Deoxynivalenol and T-2 toxin were also detected in 22 (20.3%) samples, respectively. Among 109 nut samples, 33 samples (30.3%) were contaminated only with one kind of mycotoxin, whereas 43 samples had at least 2 kinds of mycotoxins. Two samples were contaminated with as many as 4 different mycotoxins, and they were both walnuts. Although the monitoring results revealed the amount of aflatoxin contamination was under the safety criteria, there is no current safety guideline for other kinds of mycotoxins or multiple contaminations in Korea. Therefore, further studies should be performed to reveal the distribution of mycotoxin in different foods and propose appropriate safety guidelines for Korean markets.

For the vessel export of strawberries, modified atmosphere package (MAP) using polyamide (PA) film and linear low density polyethylene (LLDPE) film was investigated to extend the shelf life of strawberries. Because the temperature and relative humidity changes of the MAP were lower than the changes of the control, the weight loss of the MAP were lower than that of the control. The low oxygen level and high carbon dioxide level were effective to decrease the fungal decay rate and to increase the hardness of strawberries. The Hunter’s color differences before and after storage showed no distinct difference between the MAP and the control. The lightness had a tendency to decrease while the redness increased. There were no significant changes of the soluble solids during the storage. The shelf life of strawberries could be extended to 16 days using the MAP considering the weight loss and the fungal decay rate. Thus, this MAP method using PA film and LLDPE film was effective to extend the shelf life of strawberries.

Method development and validation of decursin for the standardization of Angelica gigas Nakai as a functional ingredient and health food were accomplished. The quantitative determination method of decursin as a marker compound of aerial parts of Angelica gigas Nakai extract (AAGE) was optimized by HPLC analysis using a C18 column (3×150 mm, 3 μm) with 0.1% TFA in water and acetonitrile as the mobile phase at a flow rate of 0.5 mL/ min and detection wavelength of 330 nm. The HPLC/PDA method was applied successfully to quantification of the marker compound in AAGE after validation of the method with linearity, accuracy, and precision. The method showed high linearity in the calibration curve at a coefficient of correlation (R2) of 0.9994 and the limit of detection and limit of quantitation were 0.011 μg/mL and 0.033 μg/mL, respectively. Relative standard deviation (RSD) values of data from intra- and inter-day precision were less than 1.10% and 1.13%, respectively. Recovery of decursin at 0.5, 1, 5 and 10 μg/mL were 92.38 ~ 104.11%. These results suggest that the developed HPLC method is very useful for the determination of marker compound in AAGE to develop a health functional material.

Purpose: The importance and satisfaction with the purchasing characteristics and choice attribute of home meal replacement (HMR) products for consumers aged between 20 and 40, or over 50. In addition to identify the factors that must be first considered in the development of HMR products importance-performance analysis. Methods: 791 consumers aged between 20 and 40, or over 50, living in Seoul have experience in purchasing HMR participated in the survey. The survey consisted of four sections: the purchasing characteristics of HMR, the importance and satisfaction with HMR choice attribute, and general questions. T-tests and IPA were conducted to compare the groups of consumers aged between 20 and 40, or over 50. Results: The factor analysis show the following results: 0.899 for “convenience”, 0.094 for “hygiene”, 0.871 for “quality”, 0.834 for “taste”, and 0.822 for “price”. The average score of the importance of the choice attribute when purchasing HMR products 3.50. For consumers aged between 20 and 40, the score 3.49. For consumers over 50, the score 3.52. There is a significant difference “hygiene (p<0.001)”, “quality (p<0.05)”, and “price (p<0.05)”. For consumers aged between 20 and 40, the score 3.72. For consumers over 50, the score was 3.78. There a significant difference only in “hygiene (p<0.05)”. Conclusion: The results of the IPA demonstrate that the categories that belong to “Focus here” are “new HMR products” and “diverse HMR products” for all consumers aged between 20 and 40 and over 50. Hence, food companies should endeavor to develop new and diverse HMR products first.

β-mannanase from Trichoderma reesei was purified by DEAE Sephadex A-50 ion exchange chromatography and Sephadex G-100 gel chromatography. The molecular weight was determined to be 54 kDa by tricine SDS-PAGE. Trigonella foenum-graecum galactomannan was hydrolyzed by the purified β-mannanase, and then the hydrolysates were separated by Bio-Gel P2 chromatography. The main hydrolysates were composed of D.P. (degree of polymerization) 2, 3, and 4, 6 galactomanno-oligosaccharides. To investigate the effects of Trigonella foenum-graecum galactomanno- oligosaccharides on in vitro growth of L. plantarum, were cultivated individually on a modified-MRS medium containing carbon sources such as low- and high-molecular-weight galactomanno-oligosaccharide. Lactobacillus plantarum grew 1.8-fold after treatment with high- and low-molecular-weight galactomanno-oligosaccharides, compared to 1.3-fold for those with standard MRS medium. Bacteriocin was purified by Sephadex G-100 gel chromatography and determined to be 122 kDa by tricine SDS-PAGE. The bacteriocin activated doubly more effectively after treatment with galactosmanno-oligosaccharides compared to those with standard MRS medium. Bacteriocin showed antimicrobial activity against Staphylococcus aureus. The inhibitory compound lost activity when heated to temperatures greater than 30oC and when inhibited to pH changes that lowered the pH below 4 or raised it above 5. Furthermore, its effects were inhibited by treatment with proteolytic enzymes.