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서울지역 중,고등학교 조리종사자의 위생관리 수행 및 위생교육 평가
홍완수 ( Wan Soo Hong ),임정미 ( Jeong Mi Yim ) 대한영양사협회 2009 대한영양사협회 학술지 Vol.15 No.2
This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.
연구논문 : 자외선 B파 조사가 느타리버섯의 이화학적 특성에 미치는 영향
이진실 ( Jin Sil Lee ),임정미 ( Jeong Mi Yim ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.1
The aim of this study was to investigate the effects of UV-B irradiation on the quality characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin D2 concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of 20 kJ/㎡ and 40 kJ/㎡, significantly increased the vitamin D2 concentrations from 0 ㎍/g dry weight (control) to 85.87 ㎍/g dw and 116.28 ㎍/g dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at 20 kJ/㎡ and 40 kJ/㎡ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from 1.0×105 (control) to 9.4×103 and 1.9×104 at 20 kJ/㎡ and 40 kJ/㎡ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.