적무 새싹종자의 소독제 처리에 의한 발아 시 미생물 제어효과

전소윤(So-Yun Jun),김윤화(Yun-Hwa Kim),성정민(Jung-Min Sung),정진웅(Jin-Woong Jeong),문광덕(Kwang-Deog Moon),권중호(Joong-Ho Kwon),이연경(Yeon-Kyung Lee) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.10

건강웰빙식품의 하나로서 수요가 증가하고 있는 새싹채소는 미생물학적 관점에서 안전성 확보방안이 요구되고 있다. 따라서 새싹채소의 병원성 미생물을 제거하기 위해 적무종자의 발아 전 침지동안 종자 소독처리에 따른 미생물 제어효과와 발아율을 평가하였다. L. monocytogenes ATCC 19111가 3~4 log CFU/g의 농도로 접종된 적무 종자는 20,000 ppm calcium hypochlorite, 50 ppm과 100 ppm 염소수, 오존수, 전해산화수 및 전해환원수로 처리하였으며, 증류수에 침지시킨 종자를 대조군과 비교하였다. 발아율은 각처리군에 대해 48시간 동안 조사하였다. 일반세균과 L. monocytogenes 모두 20,000 ppm calcium hypochlorite에 침지 후 3 logs 이상의 가장 큰 감소효과를 보였고, 염소수, 전해산화수와 전해환원수 침지 후 일반세균과 L. monocytogenes 수는 각각 3 logs와 2 logs 감소되었으며, 염소수와 오존수를 제외하고는 온도변화에 따른 유의적인 차이는 없었다. 종자 발아 후 일반세균 수는 모든 처리군에서, L. monocytogenes 수는 염소수 50 ppm과 오존수를 제외한 모든 처리군에서 대조군보다 유의하게 낮았으며, 염소수 100ppm을 제외하고는 온도변화에 따른 유의적인 차이는 없었다. 발아율은 48시간 후 calcium hypochlorite(82.3~84.8%)를 제외하고 다른 모든 소독제 처리 시 93.5~97.7%로 나타났으며 대조군과 유의한 차이가 없었다. 이 연구에서 사용된 소독제 처리가 적무 종자에 접종된 L. monocytogenes를 완전히 사멸시키지는 못했지만, 발아 동안 재배수의 소독처리가추가 병행된다면 생존한 균의 급속한 성장을 지연시킬 수 있을 것으로 사료된다. The antibacterial effects of seed decontamination during presoaking before sprouting as an intervention step for eliminating foodborne pathogens on red radish seeds were evaluated. The effect of seed decontamination on seed germination rate was also evaluated. Red radish seeds were inoculated (at a level of 3 to 4 log CFU/g) with Listeria monocytogenes ATCC 19111 and decontaminated with 20,000 ppm calcium hypochlorite, 50 and 100 ppm chlorinated water, acidic electrolyzed water, low-alkaline electrolyzed water, and ozonated water for 6 hours. The control seeds were immersed in distilled water. The germination rate was measured on each treatment for 48 hours. Treatments with 20,000 ppm calcium hypochlorite, acidic and low-alkaline electrolyzed water were more effective than treatments with chlorinated water and ozonated water. Immersion in 20,000 ppm calcium hypochlorite resulted in the largest microbial reduction (more than 3 logs). Treatments with acidic and low-alkaline electrolyzed water reduced APC by 3 logs and L. monocytogenes counts by 2 logs. After sprouting, APC and L. monocytogenes counts on seeds treated with 20,000 ppm calcium hypochlorite, acidic and low-alkaline electrolyzed water were significantly lower than the control. The germination rate ranged from 93.5% to 97.7% except for 20,000 ppm calcium hypochlorite (from 82.3% to 84.8%) after 48 hours. Although the treatments tested in this study will not eliminate L. monocytogenes on inoculated red radish seeds, the results show that rapid growth of surviving cells during sprouting could be prevented if red radish seeds are given a presoak treatment used in combination with a disinfectant treatment of irrigation water.

새싹채소 생산현장에서 재배공정별 미생물학적 위해 평가

전소윤 ( So Yun Jun ),김태훈 ( Tae Hun Kim ),권중호 ( Joong Ho Kwon ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2009 한국식품저장유통학회지 Vol.16 No.6

새싹채소 및 쌈채소의 선호도 및 소비실태

전소윤 ( So Yun Jun ),김태훈 ( Tae Hun Kim ),황성헌 ( Sung Heon Hwang ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5

The purpose of the study was to provide baseline information that could encourage consumers and establish the direction of development for sprouts and leafy vegetables. A survey on the consumption and preference for sprouts and leafy vegetables of 823 people over 20 years of age in Seoul and Gyeonggi province was conducted. The preference for sprouts was higher in men (3.75±0.96) than in women (3.64±0.84), whereas the preference for leafy vegetables was higher in women (4.06±0.74) than in men (3.88±0.90). Based on age, the respondents in their 40s or above had high preferences for sprouts and leaf vegetables due to the importance that they accorded to health and nutrition (p<0.01). The sprouts and leafy vegetables were purchased mainly for their high nutritional value. The purchase frequency of once a month or more for leafy vegetables (82.7%) was higher than that for sprouts (57.1%). The consumers purchased sprouts and leafy vegetables mainly from a large discount store. The respondents in their 20s showed the highest percentage of purchasing from a local store whereas the older ones showed a high preference for traditional markets. The reason for the choice of the place of purchase was convenience. The freshness and price were important factors in the consumption of sprouts and leafy vegetables. In the case of leafy vegetables, the consumers preferred to buy them using the conventional weight measurement system rather than in small packages. On the other hand, mixed small packages were preferred for sprouts. The purchase frequency was correlated with the preferences, need for improvement and purchase intent for sprouts and leafy vegetables. The aspects that require improvement for producing high-quality sprouts and leafy vegetables were the nutritional and functional properties. To increase the consumption of sprouts and leafy vegetables, there is need for variations and improvement of the quality and safety of the products.

학교급식에 공급되는 식재료의 유통단계별 미생물 평가 -채소류, 가공식품-

김윤화 ( Yun Hwa Kim ),전소윤 ( So Yun Jun ),류경 ( Kyung Ryu ),이연경 ( Yeon Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회지 Vol.17 No.5

대형 외식업소 조리종사자 위생인지도와 수행도 및 고객 위생만족도

박유화(Park You-Hwa),전소윤(Jun So-Yun),이연경(Lee Yeon-Kyung) 韓國營養學會 2007 Journal of Nutrition and Health Vol.40 No.6

The purpose of this study was to investigate the foodservice employees’ awareness and performance in sanitation and customers’ satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees’ awareness of sanitation and customers’ satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees’ hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees’ awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants; and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers’ satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants; with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants; with servers, tableware, and utensils in Japanese style restaurants; and with kitchen environments and servers in buffetstyle restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

외식업소 업주 및 조리종사자를 위한 위생교육매체 개발 및 평가

박유화 ( You Hwa Park ),김현희 ( Hyun Hee Kim ),신은경 ( Eun Kyung Shin ),전소윤 ( So Yun Jun ),이연경 ( Yeon Kyung Lee ) 대한영양사협회 2008 대한영양사협회 학술지 Vol.14 No.2

단체급식소 나트륨 섭취감소를 위한 영양교육 프로그램 개발 및 효과 평가

신은경(Eun Kyung Shin),이혜진(Hye Jin Lee),전소윤(So Yoon Jun),정윤영(Yun Young Jung),박은정(Eun Jung Park),안문영(Moon Young Ahn),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.2

The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p<0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p<0.05), and there was greater satisfaction with the lower concentration (p<0.001). This was a positive indication of the program`s success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p<0.05, p<0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed. (Korean J Community Nutrition 13(2) :216~227, 2008)