신선한 딸기의 생산 및 유통 단계에서의 미생물 모니터링 및 미생물 오염 방지 또는 저감화 방법 모색

김솔아,이정은,김고운,김수환,심원보 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.6

This study investigated to determine the microbial contamination levels of strawberries at harvest and distribution stages and to suggest a control measure for reducing the microbial contamination of strawberries by replacing worker’s gloves used at harvest and distribution stages. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were in the order of soil (7.12 ± 0.61 log10 CFU/g), gloves (6.06 ± 1.80 log10 CFU/cm2), strawberry (3.28 ± 0.98 log10 CFU/g), and water (3.08 ± 0.55 log10 CFU/mL) at harvest stage. TAB of strawberry at was harvest stage reduced from 3.28 ± 0.98 log10 CFU/g to 1.85 ± 0.21 log10 CFU/g and 2.6 ± 0.30 log10 CFU/g at cold and room temperature storage, respectively. By the replacement of worker’s gloves and distribution temperature, TAB levels of the strawberries were significantly reduced when compared to those of the strawberries treated without replacement of worker’s gloves and distributed at room temperature. For reusing the replaced gloves, washing with a commercial disinfectant, clorox, was effective to reduce microorganisms contaminated on the worker’s gloves. These results demonstrated that appropriate replacement of gloves at the harvest and distribution stages is an effective method for reducing microbial contamination of fresh strawberries.

20대 남녀 대학생의 다이어트 지식, 태도 및 동기가 식습관에 미치는 영향

김솔아,심은경 한국피부과학연구원 2018 아시안뷰티화장품학술지 Vol.16 No.1

Purpose: This study attempted to investigate the effects of weight-loss knowledge, attitude, and motivation on dietary habits among college students in their 20s. The goal is to help them have correct dietary habits and maintain a healthy lifestyle. In addition, this paper is targeted to provide basic data for an obesity control program. Methods: To examine the weight-loss knowledge, attitude, motivation, and dietary habits among young adults in their twenties, a self-administered questionnaire was conducted, and 267 questionnaires completed by youngsters from Gyeongsangnamdo, Busan, and Seoul were analyzed. Results: Participants with a high level of weight loss-related knowledge were highly interested in weight loss. They reported that they received information regarding weight loss through mass media and noted a lack of willpower and wrong dietary habits as the reasons for failing to achieve weight loss. Participants from the group that exhibited a statistically significant weight-loss attitude and motivation spent at least 100,000 KRW per month on weight loss, showed a high interest in weight loss, and received weight-loss-related information through mass media. In terms of dietary habits, the group that obtained information regarding weight loss through mass media, acquaintances, and weightrelated organizations displayed good dietary habits with a statistical significance. In addition, positive correlations were observed between weight loss attitude and motivation (p<0.01). With regard to impact on dietary habits favoring weight loss, weight loss attitude was more relevant and inflential than weight loss motivation and weight loss knowledge (p<0.01). Conclusion: Weight-loss knowledge had no inflence on dietary habits. As weight-loss attitude and motivation increased, better dietary habits were observed. 목적: 본 연구에서는 20대 남녀 대학생의 다이어트 지식, 태도 및 동기가 식습관에 미치는 영향을 살펴보고자 한다. 이를 통해 대학생들의 올바른 식습관 형성과 건강한 생활을 유지할 수 있도록 도움을 주는데 목적이 있다. 또한 영양 관련 교육 프로그램의 기초자료로 제공하고자 한다. 방법: 경상남도, 부산, 서울 지역의 20대 남녀 대학생을 대상으로 다이어트 지식, 태도, 동기 및 식습관을 알아보기 위하여 자기 기입식 설문지를 사용하였다. 회수된 설문지 최종 267부를 분석하였다. 결과: 다이어트 지식 수준이 높은 그룹은 다이어트 관심도가 높았고 미디어를 통해 정보를 얻으며, 실패원인을 의지력 부족과 잘못된 식습관이라고 응답하였다. 공통적으로 다이어트 태도 수준과 동기가 통계적으로 유의하게 높은 그룹은 다이어트 지출비용을 10만원 이상 사용하며, 관심도가 높고 미디어를 통해 정보를 얻는 그룹이었다. 식습관에서는 다이어트 정보를 미디어, 주변 사람들, 다이어트 관련 전문기관이라고 응답한그룹이 유의하게 식습관이 좋은 것으로 나타났다. 또한, 다이어트 태도와 다이어트 동기는 정(+)의 상관관계를 보였다(p<0.01). 식습관에는 다이어트 태도가 다이어트 동기, 지식보다 더 유의한 관련성을 보였다(p<0.01). 결론: 다이어트 지식은 식습관에 영향을미치지 않았으며 다이어트에 대한 태도 수준과 다이어트 동기가 높을수록 좋은 식습관을 가진다고 조사되었다.

Discovery of PTE-1, Tourist-like miniature inverted repeat transposable element (MITE), and its activation in transgenic Brassica rapa ssp. pekinensis plants

김솔아,YoungJi Jeon,박지수,박영두 한국원예학회 2019 Horticulture, Environment, and Biotechnology Vol.60 No.6

Miniature inverted-repeat transposable elements (MITEs) are class II, non-autonomous DNA transposons that occupy a large portion of the genome, most in an inactive state. Because transposition of MITEs can have a broad impact on the structure and function of the genome, it is important to identify activated MITEs and analyze their propensity for transposition. However, to date the activity of only a few MITEs has been analyzed. In this study, MITE activation during the transformation processes in Chinese cabbage was analyzed by using next-generation sequencing. Using genome wide analysis, we found PTE-1 was activated during the transformation process. The active transposition of PTE-1 was analyzed by PCR amplification. We determined the sequence of PTE-1 by cloning the PCR products. Based on its target site duplications sequence and terminal inverted repeats structure, we inferred that the element belongs to the Tourist family. The characteristics of PTE-1, including structure and copy number, were identified by bioinformatics approaches. The results suggest that PTE-1 activation could be induced by the transformation process and reveal the first detection of activated MITE in tissue culture derived from Brassica rapa plants.

식품 시설 또는 조리도구 표면에서 땅콩 알레르겐을 효과적으로 제거하는 세척 방법

김솔아,이정은,신재민,심원보,Sol-A Kim,Jeong-Eun Lee,Jaemin Shin,Won-Bo Shim 한국식품위생안전성학회 2023 한국식품위생안전성학회지 Vol.38 No.4

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50℃ showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for the Rapid Detection of Pork Fat Adulterated in Heat-Processed Beef Meatballs

김솔아,이정은,김동현,이송민,양희경,심원보 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.6

Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorbent assay (iELISA) based on a monoclonal antibody specific to thermal stable-soluble protein in pork fat tissue and apply it to detect pork fat tissue in heat-processed (autoclave, steam, roast, and fry) beef meatballs. To develop a sensitive iELISA, the optimal sample pre-cooking time, coating conditions, primary and secondary dilution time, and various buffer systems were tested. The change in the iELISA sensitivity with different 96-well microtiter microplates was confirmed. The detection limit of iELISA performed with an appropriate microplate was 0.015% (w/w) pork fat in raw and heat-treated beef. No cross-reactions to other meats or fats were shown. These results mean that the iELISA can be used as an analytical method to detect trace amounts of pork fat mixed in beef.

식품알레르기에 대한 경남지역 제과제빵 종사자들의 인식도 조사

김솔아,이정은,조성래,장지윤,심원보 한국식품위생안전성학회 2018 한국식품위생안전성학회지 Vol.33 No.5

본 연구의 목적은 경남지역의 제과제빵 종사자들의 식품 알레르기에 대한 인식수준을 조사하고 이것을 바탕으 로 식품 알레르기 인식 개선 및 관리방안을 모색하는데 있다. 경남지역의 제과협회에 등록된 업체 대표자 및 종사자를 대상으로 조사를 실시하였으며 설문지는 식품 알 레르기와 제과제빵의 연관성, 개발 시 식품 알레르기 고려 여부, 식품 알레르겐 다량 함유 여부, 유발 원인 및 알 레르기 증상에 대한 차이를 확인하기 위해 작성 되었다. 102개 업체에 설문지를 배포하였고 그 중 67.7%(69개/102 개) 업체로부터 설문지가 회수 되어 통계 분석에 사용하 였고 수집 된 69개의 설문결과에 따르면 식품 알레르기에 대하여 알거나 들은 경험이 있는 제과제빵 종사자는 87%(60 명/69명)으로 대부분 경험이 있는 것으로 나타났으며, 일 부 13%(9명/69명)의 종사자가 경험이 없다고 답하였다. 그 러나 제조과정 중 식품 알레르기를 ‘고려한다’ 73.9%(51 명/69명) 수준으로 응답했지만 식품 알레르겐과 식품 알 레르기 증상을 관리하는 방법에 대해서 대부분 알지못했 다. 제과제빵 종사자들을 위한 식품 알레르기교육 참가 여 부에 대해 ‘매우 그렇다’ 30.4%(21명/69명), ‘그렇다’ 40.6% The aims of this study were to investigate the perception of confectionery bakers working in Gyeongnam province for food allergy and to find ways to improve and manage food allergy in confectionery and bakery. The questionnaire was composed of general questions and other questions related to food allergy in confectionery and bakery, and the questionnaires were distributed to the bakers working in Gyeongnam. Sixty nine of 102 confectioneries and bakeries responded to this study, and 60 (87.0%) out of 69 people were aware or had heard about food allergy. However, 54 (78.3%) out of 69 lacked prior education about the management of food allergy. Fifty one (73.9) of 69 people responded that they strongly considered food allergy in the manufacture of the products, but they were not educated about the management of food allergens and symptoms of food allergy. Confectionery bakers were aware about food allergies, but did not label food allergen on the products and have a specific management for food allergens at the work site. Therefore, it is necessary to educate the confectionery bakers about food allergy and to develop and distribute a manage program of food allergens in the field. The result from the present study could be used as basic data for the investigation of awareness for food allergy of confectionery bakers working in Korea.

우측 이하선에 발생한 타액관 암종: 증례보고 및 문헌 고찰

김솔아,유미현,황대석 대한구강악안면병리학회 2021 대한구강악안면병리학회지 Vol.45 No.5

Salivary duct carcinoma is a highly malignant tumor that arises from salivary gland. Pathologically, Salivary duct carcinoma is similar to high-grade breast ductal carcinoma. The tumor is commonly associated with pain and facial paralysis and is known to have high rates of recurrence and metastasis. Surgical resection and postoperative radiation is mainstream of the treatment. In this study, we report a case of this tumor which was seen predominantly benign-looking in fine needle aspiration biopsy. The features of this tumor are presented with a review of literature.

비대면 기반의 소아 환자 응급 상황 판단 서비스디자인 제안

김솔아,김여정,우민우,최다혜,구유리 인제대학교 디자인연구소 2023 Journal of Integrated Design Research (JIDR) Vol.22 No.3

Background : This study is based on the current situation in which policy efforts are attempted due to the occurrence of a pediatric medical gap, but improvement is insufficient. Lack of appropriate response in an emergency can have negative consequences for the anxiety of the caregivers of pediatric patients, recovery of the patient, and emotional stability. Therefore, in order to minimize damage to pediatric medical gaps, we would like to present a service to improve the emergency room visit experience by assisting caregivers in appropriate judgment and response in emergencies. Methods : In this study, through literature research, the satisfaction of caregivers and patients in emergency situations, the characteristics and terms of information search were defined. Quantitative and qualitative surveys were conducted on caregivers, and interview results were analyzed, cluster analysis, and the value and core functions of service provision were derived. In cluster analysis, service scenarios were categorized through opportunity factors linked to caregivers' characteristics. The service scenarios were verified by usability testing and in-depth interviews. Results : This study proposes a service by deriving a persona using quantitative behavior data of emergency patient caregivers. It is an emergency medical service that reflects the needs of direct stakeholders and guides appropriate countermeasures for infants and toddlers. This helps the safety of pediatric patients, the psychological stability of guardians, and the emergency medical system for children through AI technology that facilitates medical information search. Conclusion : This study proposes a service by analyzing the needs of patient caregivers in relation to emergency medical services. It is an emergency medical service that assists with appropriate measures to determine the life and prognosis of infants in emergencies that reflect the practical feedback and needs of direct stakeholders. This is meaningful because AI technology that facilitates information search in the medical sector can be used for pediatric emergency medical care by securing the safety of pediatric patients and psychological stability of caregivers.

제초제 내성 유전자 변형 옥수수 중 PAT단백질에 특이한 단크론성 항체의 생산과 특성 확인

김솔아,이정은,심원보,강성조,정덕화 한국식품위생안전성학회 2018 한국식품위생안전성학회지 Vol.33 No.3

In this study, PAT protein of genetically modified maize was prepared from the recombinant E. coli strain BL21 (DE3), and mice were immunized with the recombinant PAT protein. After cell fusion and cloning, two hybridoma cells (PATmAb-7 and PATmAb-12) were chosen since the monoclonal antibodies (Mabs) produced by them were confirmed to be specific to PAT protein in the indirect enzyme-linked immunsorbent assay (ELISA) and western blot tests. There were no cross-reactions of either Mabs to other GM proteins or to the extracts of non-GM maize. The ELISA based on the PATmAb-7 can sensitively detect 0.3 ng/g PAT protein in corn. These results indicate that the developed Mabs can be used as bio-receptors in the development of immunosensors and biosensors for the rapid and simple detection of GM corn adulterated in foods.

소규모 한과제조업체의 제조공정에 대한 미생물 오염 조사

김솔아,이정은,박현진,박미선,최송이,심원보 한국식품위생안전성학회 2021 한국식품위생안전성학회지 Vol.36 No.6

본 연구에서는 한국 전통 과자인 유과와 강정을 원·부재료와 기기 및 도구, 작업자의 개인위생, 제조공정별 원료에 대한 미생물학적 오염을 분석하였다. 유과제조 과정 중 현장에서 사용하고 있는 세척 방법과 횟수에 따른 미생물 저감효과를 확인하고자 하였다. 강정의 제조 공정 중 튀밥에서 일반세균수 1.2 Log CFU/g, 완제품의 경우 3.7 Log CFU/g까지 점차 증가하였다. 유과의 제조 공정 중 일반세균수는 불림공정에서 일반세균 최대 6.5 Log CFU/g 수준으로 증가하다가 튀김공정에서 1.3 Log CFU/g수준으로 감소하였으나 완제품에서 4.0 Log CFU/g 수준으로 재오염되는 것으로 확인되었다. 이는 제조과정 중에 작업도구와 기기 또는 작업자 등에 의한 교차오염으로 판단되었다. 작업 도구인 주걱의 경우 일반세균 약 4.4 Log CFU/g, 대장균군 4.2 Log CFU/g으로 매우 오염도가 나타났다. 유과의 불림단계에서 7일동안 일반세균 수가 최대 10 Log CFU/g 이상, 대장균군의 경우 6.8 Log CFU/g으로 증가하였다. 손 또는 도구를 이용한 세척 방법과 흐르는 물에 세 척한 방법을 비교하였을 때, 손을 이용하여 수돗물로 10 회 세척하였을 때 일반세균 5.0 Log CFU/g, 대장균군 2.8 Log CFU/g 감소한 것으로 확인되었다. 이상의 결과로 볼 때, 소규모 업체의 전통 한과 제조 시 작업자나 작업 도 구 및 기기 사용 후 세척 및 소독하는 과정이 요구되며 완제품의 미생물 오염도를 감소시키기 위해 현장에 적용할 수 있는 저감화 방법이 필요한 것으로 판단되었다. The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it’s required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.