초록 ▼

1. 단체급식용 식재료 위생개선을 위한 방사선 기술 적용 기반연구
가. 단체급식 식재료 미생물학적 위해도 평가
(1) 단체급식 식재료별 미생물학적 위해도 분석
(2) 단체급식 식재료의 안전성 확보를 위한 방사선 조사효과 검증
(3) 방사선 조사된 단체급식 식재료를 이용한 관능평가
2. 단체급식용 방사선 조사 식재료의 안전성 평가
가. 방사선 조사 단체급식 식재료의 유전독성학적 안전성 평가
(1) 세포독성 시험법을 이용한 방사선 조사된 단체급식 식재료의 안전성 평가
나. 방사선 조사식품의 안

1. 단체급식용 식재료 위생개선을 위한 방사선 기술 적용 기반연구
가. 단체급식 식재료 미생물학적 위해도 평가
(1) 단체급식 식재료별 미생물학적 위해도 분석
(2) 단체급식 식재료의 안전성 확보를 위한 방사선 조사효과 검증
(3) 방사선 조사된 단체급식 식재료를 이용한 관능평가
2. 단체급식용 방사선 조사 식재료의 안전성 평가
가. 방사선 조사 단체급식 식재료의 유전독성학적 안전성 평가
(1) 세포독성 시험법을 이용한 방사선 조사된 단체급식 식재료의 안전성 평가
나. 방사선 조사식품의 안전성 관련 국내외 연구현황 분석
(1) 방사선 조사식품의 유전독성학적 안전성 및 방사능 잔류
(2) 방사선 조사식품에 의한 식품 성분변화 및 잔류농약 분해산물의 안전성
(3) 방사선 조사된 한약재 및 식품포장재 분해산물의 안전성
(4) 방사선 조사식품의 소비자 수용성 및 인식도
3. 단체급식 안전관리 체계 구축을 위한 방사선 조사기술 적용방안 연구
가. 단체급식 식재료별 위해도 및 문제점 분석
나. 단체급식 식재료의 안전성 확보를 위한 방사선 기술 적용 연구
4. 방사선 조사식품 수용성 홍보 /인식제고
가. 방사선 조사식품 단체급식 적용을 위한 홍보 동영상 제작
(1) 방사선 조사식품 홍보 동영상 제작
나. 학부모대상 교육매체별 단체급식 및 방사선조사식품 인지도 조사
(1) 학교급식위생관리체계에 대한 인식도 조사
(2) 방사선 조사 식품에 대한 소비자 인식도 조사
(3) 교육방법에 따른 소비자 인식변화 조사
다. 학교 급식 영양사 대상 교육 매체별 방사선조사 식품 인지도 조사
(1) 단체급식 관련 인지도 양상 분석결과
(2) 방사선 조사기술에 대한 인지도 양상 분석결과
(3) 교육 매체에 따른 방사선조사기술에 대한 인지도 변화
라. 방사선 조사된 단체급식용 식재료의 식품영양학적 건전성 검토 및 개선 방안 도출에 관한 연구
(1) 방사선 조사식품의 식품학적 고찰
(2) 방사선조사식품의 영양학적 고찰
(3) 방사선 조사식품의 단체급식에의 적용에 관한 전문가 의견 수렴
마. 방사선 조사된 축산식품의 식품영양학적 안전성 고찰
(1) 국내 단체급식 및 축산식품의 위해성
(2) 단체급식용 축산식품의 방사선 기술 적용 문헌 고찰

Abstract ▼

Irradiation technology has been used for food preservation and hygienic quality storage worldwide. Till now, 26 food items were registered and permitted to irradiate from 2004 in Korea. However, Industrial application of irradiation technology was considerably low in Korea because of vague afraidnes

Irradiation technology has been used for food preservation and hygienic quality storage worldwide. Till now, 26 food items were registered and permitted to irradiate from 2004 in Korea. However, Industrial application of irradiation technology was considerably low in Korea because of vague afraidness and misunderstanding about atomic energy (Radiation). Therefore, many reviews and studies are necessary to prove the safety and healthiness of food irradiation on scientific establishment which should be achieved through the national research and development project. In this study, it is expected that the evidence of safety on food irradiation provide for better understanding and acceptance of irradiated food for consumption. This could lead to promotion of food irradiation industry in Korea which contributes to national hygiene. Extensive collection of data demonstrates that irradiated foods using a variety of sources under a variety of conditions are toxicologically safe. The carcinogenicity and mutagenicity studies with irradiated food and feed have not demonstrated any treatment related effect. Based on the body of toxicological data reviewed here, it was concluded as follow. 1) Food irradiation is toxicologically perhaps the most thoroughly investigated food processing technology. 2) The sensitivity of the methods used to assess safety is adequate, and many studies purposely used higher doses and larger amounts of irradiated food in an attempt to elicit a positive response. 3) The large number of toxicological studies including carcinogenicity bioassays and multigeneration reproductive toxicology evaluations, did not demonstrate any short-term or long-term toxity related to the process. 4) With the exception of a few easily rationalized positive results, the highly diverse and sensitive mutagenicity studies on a variety of foods, including radiation-sterilized chicken, are overwhelmingly negative. 5) Foods that are appropriately prepared, packaged and irradiated to high doses under proper conditions to sterilize them should be deemed safe.
Nutritional aspects of the application of irradiation to food processing was reviewed with the recent publications and the effects were evaluated firstly with the changes in the five macro-nutrients and secondly with the alteration in the nutrients in a specific food items. Among nutrients, vitamin B group is the most susceptible to irradiation, especially Vt. B1. Vt C and Vt E are also found to be sensitive but other nutrient (sugar), such as carbohydrate (sugar), protein (amino acid), lipid (fatty acid), and mineral are very stable to the irradiation. Content of phenol in teas are increased as the dosage of gamma irradiation was increased but phytic acid content in the teas was not altered. In a category of carbohydrate food group, the usage of irradiation to the soybean powder has been studied extensively. The fructose content of soybean powder was increased as the dosage of irradiation increased but the amount of sucrose was reduced. Lysine and arginine in the soybean powder, not from other food items in the carbohydrate and in the other food categories, was the most sensitive amino acids destroyed by the irradiation. Besides these amino acids, rest of the amino acids were very stable. In a sea food category, Vt. D3 content in the irradiated dried anchovy was increased. The carotenoids in the red sea tangle was increased but chlorophyll was not changed. In a fruit group, vitamin C contents of papaya and rambutan were slightly increased, while those for lichi and carambola was reduced by 5 and 20 %, respectively due to the 0.75 kGy irradiation. Vt. C content in the apple, tangerine orange and strawberry was not reduced in a low dosage of irradiation. Nutritional quality of the chestnut during 6 months of storage was significantly improved compared to the ones treated with methyl bromide (MB). The amounts of sugar and Vt. C remained after 6 months were comparably high, and Vt C content of the irradiated chestnut was 10 times higher than MB treated ones. In the fermented food group, citric acid and succinic acid in chungkukjang was increased by 10% from the irradiation up to 20kGy. Besides these organic acids, none of the nutrients Denjang, Gochujang and Chungkukjang were altered by the irradiation up to this dosage. However, linoleic acid and linolenic acid of Chungkukjang was reduced by 40 kGy. Alcohol production during the fermentation of Gochujang was inhibited by 15kGy for 60days while alcochol content was continuously increased during the entire period of fermentation in the control group. In conclusion, most of the nutrients except vitamin B1, B2, and E in the foods irradiated according to the guidelines for each food item established by WHO, FAO, IAEA and Codex in 1998 were stable.
In the study of experts' opinion for establishment of strategies on utilization of irradiated food in institutional foodservice, the questionnaires were distributed to experts in foodservice and hygienes such as professors, researchers, and charges of institutional foodservice to collect opinions. The survey questionnaires were consisted of perception of irradiated foods, perception of safety and application of irradiated food in institutional foodservice, and strategies for utilization of irradiated food in institutional foodservice. From November 11 to 25, in 2007 the questionnaires were e-mailed to 78 professors in foodservice and hygienes and 63 employees in foodservice companies and food companies, and 52 and 46 questionnaires were responded (response rate : 69.5%), respectively. 1) Question regarding experts' perception of irradiated foods, education of irradiated food for experts should be conducted because the level of experts' perception of irradiated foods were low. Although they recognized highly the application and usefulness of irradiated food, they had passive attitude toward expansion of irradiated food. 2) Question regarding experts' perception on safety of irradiated foods, the experts group had a conservative attitude for the perception on the safety of irradiated food. In the future, it is prior to assure the safety of irradiated food through consumers' right understanding in order to decrease the feeling of insecurity about irradiated food. The long-term and consistent evaluations should be made to prove the safety of irradiated food. At the same time, the laws and regulations for irradiated food should be properly set up. 3) Question regarding experts' perception of utilization of irradiated foods in institutional foodservice, the experts recognized 'a preventive effect of foodborn disease' and 'extension of food storage' as the merits of irradiated food. However, they had the very conservative attitude for application of irradiated food in institutional foodservice. Therefore, it is premature to utilize irradiated food in foodservice area. The public relations toward parents of student and object of foodservice are very important for the application of irradiated food in institutional foodservice in the future. 4) Question regarding establishing the strategies for utilization of irradiated food in institutional foodservice, the following strategies are suggested. At first, constructions of scientific and objective data for the safety of irradiated food should be made not in short-term but long-term, especially focused on the human health and safety. Secondly, public relations strategies for safety of irradiated food should separately approach tin their own effective way towards all interested parties including general public, foodservice operators, objects of foodservice, journalists, and consumer groups. Thirdly, government should settle down the laws and regulations about irradiated food to get the reliability from the public nations. At fourth, application of irradiated food in institutional foodservice should be practised step by step in long-term perspectives. Through this study, the experts' opinion could be analyzed about perception of irradiated food and utilization of irradiated food in institutional foodservice, establishing of the strategies could be possible for the application of irradiated food in institutional foodservcie. Also, this study proposed the public relations strategies in various ways towards all interested parties including general public, foodservice operators, objects of foodservice, journalists, consumer groups.
This project was done for safety evaluation of irradiated food material for institutional food-service and improvement in consumer acceptance. The results obtained in this project were as follows:
1. This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials.
From some reports on the presence of radioactive trace, the risk from intake of irradiated red meat even with a broad energy spectrum, would be trivial, and the ${}^{40}K$ activity for soy products, which was exported from Brazil, was lower than the limits of detection. The activities for the natural nuclear chain (${}^{228}Th$ and ${}^{226}Ra$) and the ${}^{137}Cs$ (artificial radionuclide) of other foods, such as sulfite-treated sugar, mate tea, and mint, were presented.
From the evaluations on the trace residues of gamma irradiated pesticide, under the assumption of whether irradiation of pesticide residues might produce radiation products that were more toxic or less toxic than the original pesticide, the irradiation of malathion to 10 kGy, a recommended upper dose for most food irradiations, did not significantly alter its toxicity in these in vitro systems.
From the analysis of radiolysis products of packaging materials in food irradiation by GC and HPLC, the chromatograms of ethylene co-vinyl alcohol (EVOH), which is often used in food applications, is not approved by the FDA for pre-packaged irradiated foods, obtained from different dosages showed that non-volatile radiolytic compounds were not formed in EVOH and it would, therefore be in compliance with safety demands of USFDA.
The public expressed worries about carcinogenicity of irradiated foods, risk to workers in irradiation facilities, pollution from these facilities, and risk of transportation of radioactive materials from several consumer surveys. Use of food irradiation is still limited. Lack of consumer acceptance and the unwillingness of major retailers to stock irradiated products has delayed the widespread adoption of this technology.
From safety evaluations on Chinese medicinal herbs, some extracts of them, such as Houttuynia cordata Thunberg and Lycium chinense Miller, Curcuma longa Linne, Paeonia japonica Miyabe, Scutellaria baikalensis George, Astragali radix, Surantii nobilis Percarpium, Glycyrrhizae radix, aurantii nobilis Percarpium, Bupleuri radix, Atractylodes rhixoma, Cimicifugae rhizome, Rehmanniae radix, etc, were irradiated and tested for stabilities of functional properties, biological system, and chemical components. There were no difference in the effects between irradiated and non-irradiated those medicinal plants.
From several studies on genotoxicological safety tests of irradiated food materials (beef, pork, fermented soybean sauces, fermented fish sauces, fresh vegetable juice, cereal powders, semi dried Colobabis seira), they did not also show any mutagenicity.
In addition, from the evaluations of toxicity of irradiation sterilized thaumatin, cashew nut, and Paeoniae radix, irradiation did not cause changes in any toxicological and chemical significance. However, 2-alkylcyclobutanones (2-ACBs) showed cyto and genotoxic properties under in vitro conditions, and displayed a promoter effect for the development of tumors in the colon of rats. Whether they pose a risk for the consumption of irradiated foods could at present not be quantified, due to the lack of necessary studies on their metabolism and interaction with other food constituents
As shown above, many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food.
2. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

목차 Contents

• 표지...1
• 제출문...2
• 보고서 초록...3
• 요약문...4
• SUMMARY...19
• 목차...27
• 제 1 장 연구개발과제의 개요...31
• 제 2 장 국내외 기술개발 현황...35
• 제 1 절 국제적 동향...35
• 1. 국외 방사선 조사식품의 관련 규정...36
• 2. 국외 단체급식에 방사선 조사식품 적용사례...47
• 가. 미국 정부기관(USDA/FDA/CDC)의 연구결과...47
• 나. 미국 영양사협회(American Dietetic Association)...49
• 제 2 절 국내의 동향...50
• 1. 방사선 조사식품 관련 국내 주요실적 ...50
• 2. 국내.외 기술수준 비교...51
• 3. 국내 식품방사선 조사 현황 및 관련규정...51
• 4. 방사선 조사식품의 수용성 증진을 위한 연구 사례...54
• 제 3 장 연구개발수행 내용 및 결과...58
• 제 1 절 단체급식용 식재료 위생개선을 위한 방사선 기술 적용 ...58
• 1. 서 론...58
• 2. 연구내용 및 방법...60
• 가. 단체급식 식재료별 미생물학적 위해도 평가...60
• (1) 시료...60
• (2) 미생물학적 평가방법...60
• (3) 방사선 조사된 단체급식 재료 관능품질 평가...60
• 3. 연구결과 및 고찰...62
• 가. 단체급식 식재료 미생물학적 위해도 평가...62
• (1) 단체급식 식재료별 미생물학적 위해도 분석...62
• (2) 단체급식 식재료의 안전성 확보를 위한 방사선 조사효과 검증...68
• (3) 방사선 조사된 단체급식 식재료를 이용한 관능평가...69
• 제 2 절 단체급식용 방사선 조사 식재료의 안전성 평가...70
• 1. 서 론...70
• 2. 연구내용 및 방법...71
• 가. 방사선 조사식품의 안전성 관련 국내외 연구현황 분석...71
• 나. 방사선 조사 단체급식 식재료의 유전독성학적 안전성 평가...71
• (1) 시료 및 감마선 조사...72
• (2) 복귀돌연변이 시험...72
• (3) 염색체 이상 시험...72
• (4) 소핵유발시험...73
• 3. 연구결과 및 고찰...74
• 가. 방사선 조사식품의 안전성 관련 국내외 연구현황 분석...74
• (1) 방사선조사 식품의 안전성 평가...74
• (2) 방사선조사 한약재의 안전성 평가...107
• (3) 방사선 조사식품의 소비자 수용성 및 인식도...122
• 나. 방사선 조사 단체급식 식재료의 유전독성학적 안전성 평가...140
• (1) 단체급식 식재료의 복귀돌연변이원성...140
• (2) 단체급식 식재료의 염색체이상 유발능...141
• (3) 단체급식 식재료의 소핵 유발능...142
• 제 3 절 단체급식 안전관리체계구축을 위한 방사선조사기술 적용방안연구...143
• 1. 국내 단체급식의 문제점 분석...143
• 2. 방사선 조사기술의 단체급식 적용시 효과 및 개선점 예측...150
• 3. 방사선 조사기술 적용성 평가를 위한 식재료 선정/평가 모델 설계...153
• 가. 축산물 및 가공품 모델...153
• 나. 샐러드류의 모델...154
• 다. 생채 및 숙채류의 모델...155
• 라. 양념류 모델...156
• 4. 적용 예...157
• 가. 연구내용 및 방법...157
• (1) 방사선 조사된 시판 도토리묵의 특성 평가...157
• (2) 방사선 조사된 콩나물무침의 특성 평가...158
• (3) 방사선 조사된 시금치나물의 특성 평가...160
• 나. 연구결과 및 고찰...163
• (1) 방사선 조사된 시판 도토리묵의 특성 평가...163
• (2) 방사선 조사된 콩나물무침의 특성 평가...169
• (3) 방사선 조사된 시금치나물의 특성 평가...176
• 제 4 절 방사선 조사식품 수용성 홍보 /인식제고...183
• 1. 학부모대상 교육매체별 단체급식 및 방사선조사식품 인지도 조사...183
• 가. 연구개발의 개요...183
• 나. 연구개발 내용 및 방법...184
• (1) 조사의 내용 ...184
• (2) 조사 및 분석 방법 ...184
• (3) 표본추출방법 ...184
• (4) 조사 시점 : 2007년 11월6일 ~ 12월3일 ...184
• (5) 표본구성 (응답자 특성)...185
• 다. 연구개발 결과 및 고찰...186
• (1) 학교급식 위생관리체계에 대한 인식...186
• (2) 방사선 조사 식품에 대한 소비자 인식...196
• (3) 교육 방법에 따른 소비자 인식 변화 ...212
• 라. 총론...216
• 2. 학교 급식 영양사 대상 교육 매체별 방사선조사 식품 인지도 조사...218
• 가. 연구내용 및 방법...218
• (1) 조사 대상 및 조사 기간...218
• (2) 자료 분석방법...218
• (3) 연구방법...218
• 나. 연구결과 및 고찰...219
• (1) 조사대상 영양사들의 특성...219
• (2) 단체급식 영양사들의 급식에 대한 견해...220
• (3) 교육 전, 단체급식 영양사들의 방사선조사식품에 대한 견해...225
• (4) 교육 후, 단체급식 영양사들의 방사선 조사에 대한 견해...228
• (5) 학교급식 영양사 대상 일반특성별 방사선 조사 식품 인지도 ...233
• (6) 학교급식 영양사 대상 교육 매체별 방사선 조사식품 인지도 분석...244
• 다. 결 론...250
• 3. 방사선 조사된 단체급식용 식재료의 식품영양학적 건전성 검토 및 개선 방안 도출에 관한 연구...252
• 가. 방사선 조사식품의 식품영양학적 문헌 고찰...252
• 나. 방사선 조사식품의단체급식에의 적용에 관한 전문가 의견 수렴...285
• (1) 연구방법 및 범위...285
• (2) 연구결과 및 고찰...286
• (3) 결론 및 제언...307
• 4. 방사선 조사된 축산식품의 식품영양학적 안전성 고찰...310
• 가. 국내 단체급식 및 축산식품의 위해성...310
• 나. 단체급식용 축산식품의 방사선 기술 적용 문헌 고찰...319
• (1)방사선 조사 축산식품의 미생물학적 특성 고찰...321
• (2) 방사선 조사 축산식품의 이화학적 특성 고찰...339
• (3) 방사선 조사 축산식품의 영양학적 특성 고찰...366
• (4) 방사선 조사 축산식품의 안전성 고찰...370
• 제 4 장 목표달성도 및 관련분야에의 기여도...377
• 제 5 장 연구개발결과의 활용계획...379
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보...380
• 제 7 장 참고문헌...381
• 서지정보양식...399
• BIBLIOGRAPHIC INFORMATION SHEET...400