대학급식의 미생물적 품질보증을 위한 HACCP의 적용 : 참치샐러드 Tuna Salad

김운주,최은희,최현미,배주희,채현숙 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1

The purpose of this study was to evaluate the microbiological quality, and to assure the safety of the food production process in the university foodservice facilities in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. The kitchen layout and time-temperature relationship, miciobiological quality(total plate count, coliform) were assessed to identify the critical point during each of the production phases. The results were as follows: 1) The kitchen layout had to be improved because contamination area was not separated from non-contamination area, and work table was in contact with washing sink. 2) Some employee did not follow personal hygiene standards(hand washing), and did not wear proper working uniforms(hair restraints). 3) The production time of tuna salad was 120 min, and environment temperature was 20.1~26.0℃. Improper receiving temperature, inproper holding practices(without cover at room temperature) were observed. 4) In the purchasing phase of the raw materials, the microbiological quality of green pepper was not at acceptable level based on the TPC(2.3×10^6CFU/g)and coliform(>14,000 MPN/g). During washing phase TPC was decreased about 3 log cycle. After cutting and holding phase the level of TPC and coliform were increased rapidly. At serving phase the microbiological quality of tuna salad were not at acceptable level(TPC 3.3×10^6 CFU/g, coliform 11,000 MPN/g) according to the standard set(TPC <10^5 CFU/g, coliform <100 MPN/g) by Sorberg et al. 5) For tuna salad, critical control points were purchasing and receiving of fresh vegetables, washing, cutting, holding, mixing and serving phase.

인천지역 초등학교 급식의 냉동가공식품 이용률 및 관리실태

박경숙,최은희,류경 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.2

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chiken, chikenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improve labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition( 17.6%). The management practices of frozen convenience foods through food assessed. Average performance rate was 84.1%. Dietitians should observe sanitary practices to enlarge the usage of frozen convenience foods in foodservice operations.

충북지역 주부의 식품 위생 지식 및 행동 평가

김운주,최은희 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.5 No.-

The purpose of this study was to evaluate food safety knowledge and behaviors of housewives in Chungbuk province areas; and examine relationships between knowledge and behaviors. Results of this study showed respondents reported a satisfactory level of food safety knowledge(correct rate 78.5%). Respondents were most knowledgeable about 'food production & holding(80.5%)' and least konwledgeable about 'food poisoning(75.4%)'. The performance of food safety behaviors were not satisfactory(3.3). There were areas for improvement on 'I use different chopsticks to eating food, instead of using the cooking chopsticks'. 'I sanitize the cutting board daily.' 'I wash my hands with soap after cracking eggs.' 'I don't use hands to tasting sample foods'. 'I use different knives for meats and vegetables', 'I use different cutting boards by food'. 'I don't issue frozen item before cooking', 'I don't refreeze thawed food'. The Pearson correlations were calcuated between food safety knowledge and behaviors. A weak statisticallysignificant relationship was found between the two variables(r=0.285, p<0.01). The major source of food safety information was TV·radio (50.4%). Respondents' perception rate of HACCP symbol was 22.0%.

TV 요리프로그램 진행자의 전문성 여부에 따른 구성내용의 질에 대한 시청자의 평가

김운주,최은희,김기현,김정숙,송현숙,정은옥 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.1

The purpose of this study was to develop the instrument to assess the TV cooking program contents and to indentify the difference of cooking program contents according to professionalism of MC. The evaluation sheet was composed of 5 sectors(sanitary practices, cooking process, information & proceeding, table setting & tasting, applicability) with all 32 questions, 5-Likert scale was used. College students majoring in food & nutrition were very interested in cooking program and 72.4% of respondents knew the cable TV Food channel. The major source of cooking information was TV(51.5%). The comparison of four TV cooking programs with professional MC(2 program) and amateur MC(2 program) was performed. Except applicability sector, the mean evaluation scores of professional cooking program were higher than amateur cooking program. In the amateur MC program, 'hand washing', 'use of hair restraints', 'separate use of cutting board', 'dish towel cleanliness', 'separation of service table', 'taking a chair in tasting', 'use of individual dish' items rated low rating score(<2.00) so more control was needed. The findings of this research suggest that cooking professional should be participate in developing TV cooking program as MC or staff.

Thiocholine ester 기질을 이용한 Acetylcholinesterase 활성부위의 구조특성

이천배,주은희,최수라,석대은,명평근 충남대학교 기초과학연구소 1999 忠南科學硏究誌 Vol.26 No.1

The inhibition pattern of three inhibitors(tacrine, decamethonium and propidium) on the hydrolysis of various thiocholine ester substrates by eel acetylcholinesterase was comparatively examined. When the substrate was acetylthiocholine, it showed a similar competitive inhibition by tacrine inhibitor, and a mixed type inhibition by decamethonium and propidium inhibitors. When the substrate was pentanoylthiocholine, it showed an uncompetitive inhibition by tacrine, and a noncompetitive inhibition by decamethonium. When the substrate was laurylthiocholine, it showed mixed type and uncompetitive inhibition by tacrine, and a competitive inhibition by decamethonium and propidium. Those results suggest that the active site of acetylcholinesterase has the existence of hydrophobic site besides the anionic and esteratic site.

Thiocholine ester 기질을 이용한 Acetylcholinesterase 활성부위의 구조특성

이천배,주은희,최수라,석대은,명평근 충남대학교 약학대학 의약품개발연구소 1999 藥學論文集 Vol.15 No.-

The inhibition pattern of three inhibitors(tacrine, decamethonium and propidium) on the hydrolysis of various thiocholine ester substrates by eel acetylcholinesterase was comparatively examined. When the substrate was acetylthiocholine, it showed a similar competitive inhibition by tacrine inhibitor, and a mixed type inhibition by decamethonium and propidium inhibitors. When the substrate was pentanoylthiocholine, it showed an uncompetitive inhibition by tacrine, and a noncompetitive inhibition by decamethonium. When the substrate was laurylthiocholine, it showed mixed type and uncompetitive inhibition by tacrine, and a competitive inhibition by decamethonium and propidium. Those results suggest that the active of acetylcholinesterase has the existence of hydorphobic site besides the anionic and esteratic site.

식품 기준·규격의 합리적 관리 ·운영에 관한 연구(Ⅰ) : 두부,식용유지, 전분의 분말상 원료에 관하여 Powdered marerials of Tofu, Edible oil, Starch

김희연,홍진환,박혜경,한상배,박종석,이은주,이정성,송경희,최은희,최영준,소경아,성영제,이주엽 식품의약품안전청 2000 식품의약품안전청 연보 Vol.4 No.-

본 연구는 분말상 원료(전분, 대두분)의 저장유통시 품질변화를 건전성과 안전성 측면에서 검토하여 식품의 기준 ·규격 설정f.」 합지적으로 반영하고자 하였다. 전분과 패두분의 이물을 검사하고, 2종 대두분(중국산, 미국산)을 ?0일간 IS'c와 30t에 저장하면서 성상, 수분, 산가, 과산화물가, 지방산 조성,아플라톡신 BB의 생성여부를 분석하였다. 중국산 대두분 30'』 저장군에서 50일 이후 곰팡이가 발생한 것 이외에 모든 시료에서 양호한 성상을 나타내었고, 전분과 대두닥 모든 시료에서 이물은 검출되지 않았다. 산가는 중국산과 미국산 시료간에 편차를 보여 증국산 30"C, 50일 저장시료에서 약 10배끙도 증가하였고, 과산화물가는 저장 90일후 15'E 저장군은 약 2.3배, 30'c 저장군은 3배정도 증가하였다. 대두분의 주요 지방산은 linoleic acidf18. 2), oleic acid(18 : 1), palmitic acid(16 : 0)이었으며, 3개월 저장에 따른 지방산 함량의 변화는 미미하였다. 아플라톡신 B₁은 모든 시료에서 검출되지 않았다. The objective of this study was to investigate auality changes of type raw materials(starch, soy flour) during various storage conditions. Starchflour(source of China, U.S.A) were slfred under two temperature(15'C, 30'c) forSensory evaluation, (o.reign material test, moisture content, acid value, peroxide ualue,composition, aflatorin Bi were analyzed. China soy flour(stor·ed 30'f) was contaminated by fungj on 50 days. Except for soy flour contardnated by fungi, sensory characteristics were not changed and foreign mater;als were notdetected. Acid value of China soy flour(stored at 30'C, 90 days) was about 10 times higherlevel before storage and acid value was more influenced by source(China, USA). Peroxide valuewas in proportion with the storage period slightly. The major fatty acid of soy flour waslinoleic acid(18 . 2), an(3 the change of fatty acid composition was not observed. Aflatoxlrl Blwas not detected.

심첨부 비후 심근증에서 심근 내 미세 관상동맥의 혈류 예비력 평가 : 경흉부 도플러 심초음파를 이용한 연구 Study Using Transthoracic Doppler Echocardiography

윤호중,박철수,신재원,임상현,조은주,정해억,전희경,오용석,정욱성,김재형,최규보,홍순조 대한순환기학회 2004 Korean Circulation Journal Vol.34 No.3

Low waist circumference prior to percutaneous coronary intervention predict the risk for end-stage renal disease: a nationwide Korean population based-cohort study

Eun Hui Bae,Sang Yup Lim,Eun Mi Yang,Tae Ryom Oh,Hong Sang Choi,Chang Seong Kim,Seong Kwon Ma,김봉성,Kyung-Do Han,Soo Wan Kim 대한내과학회 2022 The Korean Journal of Internal Medicine Vol.37 No.3

Background/Aims: The obesity paradox has been known in end-stage renal disease (ESRD). However, the effect of body mass index (BMI) or waist circumference (WC) prior to percutaneous coronary intervention (PCI) on the development of ESRD is not clear. Methods: Using nationally representative data from the Korean National Health Insurance System, we enrolled 140,164 subjects without ESRD at enrolment who underwent PCI between 2010 and 2015, and were followed-up until 2017. Patients were stratified into five levels based on their baseline BMI and six levels based on their WC with 5-cm increments. BMI and WC were measured at least 2 years prior to PCI. The primary outcome was the development of ESRD. Results: During a median follow-up of 5.4 years, 2,082 (1.49%) participants developed ESRD. The underweight group (hazard ratio [HR], 1.331; 95% confidence interval [CI], 0.955 to 1.856) and low WC (< 80/< 75) (HR, 1.589; 95% CI, 1.379 to 1.831) showed the highest ESRD risk and the BMI 25 to 30 group showed the lowest ESRD risk (HR, 0.604; 95% CI, 0542 to 0.673) in all participants after adjusting for all covariates. In the subgroup analysis for diabetes mellitus (DM) duration, WC < 85/80 cm (men/women) increased ESRD risk in only the DM group (DM < 5 years and DM ≥ 5 years) compared to the reference group (85–90/80–85 of WC), but not the normal or impaired fasting glucose group. Conclusions: Low WC prior to PCI showed an increased ESRD risk in patients with DM undergoing PCI as compared to those without DM.

The effects of socioeconomic status on major adverse cardiovascular events: a nationwide population-based cohort study

( Eun Hui Bae ),( Sang Yup Lim ),( Eun Mi Yang ),( Tae Ryom Oh ),( Hong Sang Choi ),( Chang Seong Kim ),( Seong Kwon Ma ),( Bongseong Kim ),( Kyung-do Han ),( Soo Wan Kim ) 대한신장학회 2023 Kidney Research and Clinical Practice Vol.42 No.2

Background: Although multiple factors influence the risk of major adverse cardiovascular events (MACE), the effects of socioeconomic status on MACE in the presence and absence of renal dysfunction (RD) have not been comprehensively explored in Korea. Methods: We examined the effects of socioeconomic status on MACE in individuals with and without RD. The data of 44,473 Koreans from 2008 to 2017 were obtained from the Health Care Big Data Platform of the Ministry of Health and Welfare in Korea. Their socioeconomic status was assessed using a socioeconomic score (SES) based on marital status, education, household income, and occupation. The incidence of myocardial infarction (MI), stroke, and death was compared according to SES level (0-4). Multiple linear regression analysis was used to evaluate the hazard ratios and 95% confidence intervals for outcomes based on participant SES. Results: MI risk was only affected by education level. The participants’ income, education, and SES affected their stroke risk, whereas death was associated with all four socioeconomic factors. The incidence of stroke and death increased as SES worsened (from 0 to 4). SES was positively related to risk of stroke and death in participants without RD. SES did not affect MI, stroke, or death in participants with RD. Conclusion: A low socioeconomic status is associated with risk of stroke and death, especially in individuals without RD.