소규모 베이커리에서의 HACCP적용을 위한 미생물학적 위해도 평가

엄애선,권성희,정덕화,오상석,이헌옥 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4

Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.

신선편이식품 표시제도의 문제점과 개선방안

엄애선;조태제;백민경 한양대학교 2007 韓國 生活 科學 硏究 Vol.27 No.1

Convenience is key benefits in today's market place. Fresh Convenience Foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and postmeal activities. The objective of this study is to analyze the labeling system associated with Fresh Convenience Foods in Korea. Since there is some inconsistency on regulations in the Acts, this study recommends that Acts needs to be merged into the integrated act to keep consistencies. Also, the related Acts should be clearly identified through harmonization of Fresh Convenience Food classification criteria and the labeling system in food items should be expanded at products based to increase the relevancy between raw products and processed foods.

마늘의 효능과 안전성에 관한 연구

이애정;이상화;조강진;김인혜;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1

Galic is the fresh or dehydrated bulb obtained from Allium scorodorpasum var. viviparum Regel, a genus of the lily family. Garlic has been widely used as oriental medicine having various health benefits, such as cardiovascular, antineoplastic, antimicrobial and antiinflammatory. The average daily intake in western people is 4g/day of fresh garlic whereas it in Koreans 5.8g/day. However, consumption of excessive amount of raw garlic can cause gastrointestinal disease, dermatitis, asthma, allergic reaction, anticoagulant action, breath and body odor. Additionally, its antithrombotic properties prompt patients to stop taking garlic 14 days before having surgery or dental work. Therefore, we reviewed the safety of garlic on the basis of literatures published and then further studies on the safe amount of garlic consumption should be considered.

서울 지역 사업체 급식의 위생 관리 수행 평가

심재영,엄애선,이헌옥 漢陽大學校 韓國生活科學硏究所 2002 韓國 生活 科學 硏究 Vol.- No.20

This study was conducted to investigate the sanitary management proceedings of the industry foodservice in Seoul area. Total 247 foodservice managers participated a survey and 159 participants among them were selected for analysis. Topics investigated include time-temperature and other sanitation, personal sanitation, and equipment-facilities sanitation. Foodservice managers responded were 27.3 years in average age and 2.4 years in duration of employment. 36.5% of participants employed service work and they mainly concerned sanitation within foodservice as a critical point (49.7%). Total mean score of sanitary management proceedings on HACCP was evaluated by 5-point scale. Time-temperature/etc. fall 3.91 out of 5.00, personal sanitation 4.02 out of 5.00 and equipment and facilities sanitation 3.85 out of 5.00. Of sanitary management proceedings, the 30-34 year old group had high score in time-temperature/etc. and equipment and facilities sanitation & the 25-29 year old group in personal sanitation, compared to other age groups. However, both were not significant(p>0.05). 95.6% of foodservice managers had sanitation checklist, and sanitary management proceedings were significantly(p<0.05) higher in personal sanitation than the group without checklist.

지용성 비타민 A의 안전성 및 기능성에 대한 연구 (I)

이헌옥,엄애선 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.24

In this study, we evaluated the pharmacological effects and safety of the fat-soluble vitamin A as functional food ingredients in Korea, USA and Japan. We reviewed its action and pharmacology, precaution, adverse reaction, dosage and administration based on recent studies. The results from this study would be useful to officialized some guidelines in the functional food policies and be helpful to develop functional food in the industry.

개정 학교급식제도와 식중독 예방 : 운영방식 중심으로

백민경;조태제;엄애선 한양대학교 2007 韓國 生活 科學 硏究 Vol.27 No.1

School lunch program provides both health and education service. School lunch program targets on properly educating students which requires both safety and sanitation, and regulations and methods should be ready in order to prevent foodborne disease. But there are many weak points which current School Lunch Act can be used as a mean to prevent many sanitary problems. In order to settle school lunch program safely, programs must alleviate direct management in law and reduce responsibility of parents’ of the cost. In other side, preventing re-occurrence of similar foodborne disease is needed by detecting and improving all problems every step after the accident take place.

효과적인 우유 섭취지침에 관한 연구

신현아;이애정;이지선;우혜임;조아라;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1

Over the past decade, there has been growing scientific evidence that dietary milk plays a role in beneficial effects for human health. Milk provides a number of good ingredients, in particular with growth factors and different types of proteins such as α -lactalbumin and β-casein. As well as essential amino acids of leucine and isoleucine are make to a positive way of human physical conditions. Therefore, those ingredients are directly involved in the human body, fluid composition and involved in metabolism of protein or carbohydrate. In addition, the development of physical strength and bone health associated with milk consumption. Thus, milk is one of good food for prevention of osteoporosis. Nowadays, several dietary guidelines suggest that people should intake two or three cups of dairy products including milk a day. However, some people cannot drink milk because they appear many adverse effects with regard to intake of milk like allergic reactions, lactose intolerance and weight gain problem. Consequently, it is worthy to discuss about these matters. Person pose the health problems regarding milk consumption should select dairy products carefully. Milk substitutes such as partially-hydrolyzed formula, yogurt, cheese and non- and low-fat dairy products are suggested. They prevent the allergy and lactose intolerance due to lactase in fermented milk digesting the lactose into glucose and galactose. Taking all of these into account, milk consumption is very important to maintain the human health. Although there are several adverse effects with regard to milk consumption, it would not be shown any health problem only if it follows the milk dietary guidelines. Therefore, a milk drinking should be actively encouraged for the public health.

수용성 비타민 C의 기능성에 대한 고찰

김인혜;이헌옥;심재영;엄애선 한양대학교 2008 韓國 生活 科學 硏究 Vol.28 No.1

Vitamin C is one of the most water-soluble vitamins and an essential nutrient for maintaining normal metabolism in body. The major deficiency syndromes of vitamin C are scurvy, dry eyes and connective tissue damages. Vitamin C is classified into two forms the reduced ascorbic acid and the oxidized dehydroascorbic acid(DHA). The reduced ascorbic acid is transported by sodium vitamin C cotransporter (SVCP) and th oxidized DHA by glucose transporter(GLUT). Additionally, vitamin C is an important dietary antioxidant under various oxidative stress circumstance. It plays also role in the prevention of certain chronic degenerative disorders such as coronary heart disease and cancers. Vitamin C is relatively nontoxic but daily dose above 1mg might cause some problems such as nausea or diarrhea. This article highlights several functionality of vitamin C. In addition, we discussed on mechanism of vitamin C transport, bioavailability and current limitations related vitamin C.

Effects of Temperature, pH, and Relative Humidity on Growth of Penicillium expansum OM1 and its Patulin Production on Apple Puree Agar Medium

Haiyi Yu,Jeoung Gyu Lee,Wencai Zhao,Shengming Gao,Qing Chu,Shuxian Ma,Yidan Ji,Jinhuan Qu,Junzheng Wang,Liyuan Hao,Sung-Yong Hong,Ae-Son Om 한국식품영양과학회 2022 한국식품영양과학회 학술대회발표집 Vol.2022 No.10

식품 위해 요소중점 관리 기준에 대한 서울지역 사업체 급식관리자의 위생관리평가

이헌옥,심재영,김영경,조민호,최호순,엄애선 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.6

Hazard Analysis Critical Control Point(HACCP) is becoming an important component of food safety worldwide. The aim of this study was to investigate comprehensively the education and knowledge level of food service managers on HACCP as well as applying HACCP system to industrial foodservice. Total 247 foodservice managers participated in the survey and 159 responses were used for analysis. The results were as follows; 1) 89% of foodservice managers were educated about HACCP, and 40.9% felt they did fully understand HACCP and 47.8% did half. 2) The score for the implementation of HACCP was in the order of apparatus and facility sanitation, personal sanitation, and time-temperature/etc. sanitation. 3) Foodservice managers who were taught HACCP kept a deep attention to food and personal sanitation, compared with those without education(p<0.05). However, the education time on HACCP affected conducting safety management. The results suggest that education and understanding of HACCP are positively related, and understanding of HACCP has a positive influence on conducting safety management.