A visceral helminth of the squid, Todarodes pacificus, is reported from the East Sea, the Republic of Korea. Total 39 squid samples were purchased from a fish market in Jumunjin-eup, Gangneung-si (City) from August 2014 to July 2015 and were examined for helminth parasites with naked eyes and under a stereomicroscope after opening the abdominal cavity with a pair of scissors. Whitish larval worms were mainly found in the stomach and abdominal cavity of the squid. They were detected in 25 (64.1%) out of 39 squids examined, and the infection density was 7 larvae per infected squid. Spatula-shaped larvae were 8.2×2.0 mm in average size, round to slightly flattened anteriorly, with round hatching posteriorly, and had characteristic 4 tentacles with numerous hooklets in the scolex. The larvae were identified as the plerocercoid stage of Nybelinia surmenicola by their morphological features. This finding represents a new host record and the first report of N. surmenicola infection in T. pacificus squids from the east coast of Korea.
Abdominal Cavity ; Decapodiformes* ; Helminths ; Korea ; Larva ; Parasites ; Republic of Korea* ; Stomach

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5x10(3) CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9x10(3) and 5.3x10(3) CFU/100cm2) and the coliforms level of one (1.1x10(3) CFU/100cm2) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.
Checklist ; Cooking ; Decapodiformes ; Education ; Meals ; Salmonella ; Staff Development

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over 60degrees C or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.
Checklist ; Cooking and Eating Utensils ; Decapodiformes ; Drinking Water ; Humans ; Seasons ; Vegetables

PURPOSE: The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiolo-gical quality. METHODS: Meals were provided by two social enterprises, one franchise, and one convenience store. There were a total of six meal samples; two samples (social enterprise meal 1; SEM 1, social enterprise meal 2; SEM 2) from two social enterprises, respectively, two samples (franchise meal 1; FM 1, franchise meal 2; FM 2) from one franchise, and two samples (convenience store meal 1; CSM 1, convenience store meal 2; CSM 2) from one convenience store. Microbiologi-cal analysis and assessment were performed by Korean food standards codex (KFSC). RESULTS: General bacteria and E. coli in SEM 1 were detected, but the levels were not over KFSC, and Coliform less than 9.2 x 10 CFU/g was also de-tected in seasoned bean sprouts of SEM 1. General bacteria was detected at 1.6 x 10(6) CFU/g in cabbage kimchi of SEM 2. Coliform was detected in cabbage kimchi, squid cutlet, stir-fried pork, and fried chicken of FM1 and 2, but the levels were not over KFSC. In addition, S. aureus was detected in cabbage kimchi and seasoned dried white radish of FM 1 and 2 (9.8 x 10(2) CFU/g, 9.4 x 10(3) CFU/g respectively), thus was over KFSC. B. cereus was detected in stir-fried pork and fried chicken (1.2 x 10(3) CFU/g, 1.5 x 10(3) CFU/g respectively) of FM 1 and 2, thus was over KFSC. Finally, S. aureus was detected in stir-fried dried squid, seasoned spicy chicken, and stir-fried kimchi of CSM 1 and 2, and was over KFSC too (9.5 x 10(4) CFU/g, 2.4 x 10(2) CFU/g, 1.3 x 10(3) CFU/g respectively). CONCLUSION: Results of this study suggest that systemic management of hygiene is necessary to safely providing meals to poorly-fed children.
Bacteria ; Brassica ; Chickens ; Child* ; Decapodiformes ; Humans ; Hygiene* ; Meals* ; Raphanus ; Seasons

Anisakiasis occurs after ingestion of raw marine fish or inadequately cooked saltwater fish or squid containing nematode larvae of the Anisakis genus. Ingested larvae invade the gastrointestinal wall and cause clinical symptoms, including cramping, abdominal pain, nausea, vomiting, and various gastrointestinal lesions. Although enteric Anisakiasis is extremely rare, it can induce intestinal obstruction. Here, we report a case of intestinal obstruction caused by Anisakiasis, along with a brief review of the relevant literature.
Abdominal Pain ; Anisakiasis ; Anisakis ; Decapodiformes ; Eating ; Intestinal Obstruction ; Larva ; Muscle Cramp ; Nausea ; Vomiting

Anisakiasis occurs when humans ingest raw or inadequately cooked saltwater fish or squid that is infested with anisakis larvae. The larvae invade the gastrointestinal mucosa and cause abdominal pain, nausea, vomiting and various gastrointestinal lesions. Anisakiasis of the stomach has been reported occasionally but involvement of the small bowel or colon is extremely rare. We report three cases of anisakiasis in the colon with a brief review of the relevant literature.
Abdominal Pain ; Anisakiasis* ; Anisakis ; Colon* ; Decapodiformes ; Humans ; Larva ; Mucous Membrane ; Nausea ; Stomach ; Vomiting

Anisakiasis refers to the infestation of humans by a species of marine nematode larvae belonging to the subfamily Anisakidae, and this condition is seen in people who eat inadequately prepared or raw salt-water fish and squid. Because Koreans like to eat raw fish, anisakiasis of the stomach has been reported occasionally, but involvement of the small bowel or colon is relatively rare. In the case of the colon, anisakiasis of the ascending colon or the transverse colon has been only infrequently reported, and the incidence of rectal anisakiasis is very rare. The present case is a 58-year-old man with no definite abdominal symptoms who visited our hospital for a medical checkup. A 2 cm sized whitish linear live larva was revealed in the rectum and it was removed by colonoscopy.
Anisakiasis* ; Anisakis ; Colon ; Colon, Ascending ; Colon, Transverse ; Colonoscopy ; Decapodiformes ; Humans ; Incidence ; Larva ; Middle Aged ; Rectum ; Stomach

STATEMENT OF PROBLEM: Recently, there have been increased esthetic needs for posterior dental restorations. The failure of posterior dental ceramic restoration are possible not only by the characters of the component materials but also by the type of food. PURPOSE: The research aim was to compare the in vitro fracture resistance of simulated first molar crowns fabricated using 4 dental ceramic systems, full-porcelain-occlusal-surfaced PFG, half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon and selected Korean foods. MATERIAL AND METHODS: Eighty axisymmetric crowns of each system were fabricated to fit a preparation with 1.5- to 2.0-mm occlusal reduction. The center of the occlusal surface on each of 15 specimens per ceramic system was axially loaded to fracture in a Instron 4465, and the maximum load (N) was recorded. Afterwards, selected Korean foods specimens (boiled crab, boiled chicken with bone, boiled beef rib, dried squid, dried anchovy, round candy, walnut shell) were prepared. 15 specimens per each food were placed under the Instron and the maximum fracture loads for them were recorded. The 95% confidence intervals of the characteristic failure load were compared between dental eramic systems and Korean foods. Afterwards, on the basis of previous results, 14Hz cyclic load was applied on the 4 systems of dental ceramic restorations in MTS. The reults were analyzed by analysis of variance and Post Hoc tests. RESULTS: 95% confidence intervals for mean of fracture load 1. full porcelain occlusal surfaced PFG Crown: 2599.3 to 2809.1 N 2. half porcelain occlusal surfaced PFG Crown: 3689.4 to 3819.8 N 3. Ice Zirkon Crown: 1501.2 to 1867.9 N 4. Empress 2 Crown: 803.2 to 1188.5 N 5. boiled crab: 294.1 to 367.9 N 6. boiled chicken with bone: 357.1 to 408.6 N 7. boiled beef rib: 4077.7 to 4356.0 N 8. dried squid: 147.5 to 190.5 N 9. dried anchovy: 35.6 to 46.5 N 10. round candy: 1900.5 to 2615.8 N 11. walnut shell: 85.7 to 373.1 N under cyclic load (14Hz) in MTS, fracture load and masticatory cycles are: 1. full porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 4796.8 - 9321.2 cycles under 2224.8 N (round candy)load, no fracture under smaller loads. 2. half porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 881705.1 - 1143565.7 cycles under 2224.8 N (round candy). no fracture under smaller loads. 3. Ice Zirkon Crown fractured at 95% confidence intervlas of 979993.0 - 1145773.4 cycles under 382.9 N (boiled chicken with bone). no fracture under smaller loads. 4. Empress 2 Crown fractured at 95% confidence intervals of 564.1 - 954.7 cycles under 382.9 N (boiled chicken with bone). no fracture under smaller loads. CONCLUSION: There was a significant difference in fracture resistance between experimental groups. Under single load, Korean foods than can cause fracture to the dental ceramic restorations are boiled beef rib and round candy. Even if there is no fracture under single load, cyclic dynamic load can fracture dental posterior ceramic crowns. Experimental data with 14 Hz dynamic cyclic load are obtained as follows. 1. PFG crown (full porcelain occlusion) was failed after mean 0.03 years under fracture load for round candy (2224.8 N). 2. PFG crown(half porcelain occlusion) was failed after mean 4.1 years under fracture load for round candy (2224.8 N). 3. Ice Zirkon crown was failed after mean 4.3 years under fracture load for boiled chicken with bone (382.9 N). 4. Empress 2 crown was failed after mean 0.003 years under fracture load for boiled chicken with bone (382.9 N).
Candy ; Ceramics ; Chickens ; Crowns ; Decapodiformes ; Dental Porcelain ; Ice ; Juglans ; Lithium Compounds ; Molar ; Ribs

This study was conducted to illustrate standard menu items available in the school foodservice industry, and to establish higher nutritional standards in this industry. We reviewed menu items from 125 middle and high schools from the Seoul area for three months. These menus were then classified into 12 representative menu items, as follows: beef seeweed soup, egg soup, sliced rice rod soup, spaghetti, sauted squid with hot sauce, fish cutlet, simmered pork-egg in soy sauce, sweet and sour meat, sauted pork, acorn starch jelly salad, cucumber salad. And standard recipes of these 12 representative menu items were established, based on a survey from 150 dietitians who completed a questionnaire of 97 questions. According to the survey results, 89% of the dietitians answered positively('yes') about the necessity of establishing standard recipes for the school foodservice industry. 69% of the dietitians were educated standard recipes for the school foodservice, 91% will use standard recipes for the school foodservice Moreover, we discovered there was a consensus on what type of menu items should be included on the menus; demographic factors only affected a small range of recommended items. In order to confirm real application of resulted standard recipe, it is required to conduct quantity food production at real foodservice and study on more suitable standard recipe.
Consensus ; Decapodiformes ; Demography ; Humans ; Meals* ; Meat ; Nutritionists ; Ovum ; Surveys and Questionnaires ; Seoul ; Soy Foods ; Starch

Aniskiasis is caused by the accidental infestation of human by larvae of marine mammals found in saltwater fish and squid. The clinical picture may be severe enough to stimulate an acute surgical abdomen. More commonly, colicky pain, diffuse abdominal tenderness, nausea, vomiting, fever, and leukocytosis are seen. Gastroscopically, 2-to 4-cm larvae can be seen penetrating the mucosa. More characteristically, the larvae burrow into the mucosa of the stomach. Here they produce eosinophilic granulomatous tumors with edema, thickening, and induration which may be mistaken for gastric canceer. The pathalogic changes are thought to be the result of a hypersensitivity reaction. We report a case of chronic gastric anisakiasis, which was diagnosed as submucosal tumor with massive bleeding.
Abdomen ; Anisakiasis* ; Abdominal Pain ; Decapodiformes ; Edema ; Eosinophils ; Fever ; Hemorrhage* ; Humans ; Hypersensitivity ; Larva ; Leukocytosis ; Mammals ; Mucous Membrane ; Nausea ; Stomach ; Vomiting