This paper introduced some major calamities on the sea in the world during 1904- 1988 and in Vietnam during 1985-1999 and some traffic accidents on the sea. The diseases related with the accidents on the sea included the water- drowning, trauma and burn. The salvage and first aid reduced mortality and life are saving. It should prepare ready the salvage team under-multisector combination.
Seafood ; sea

This survey's purpose was to understand the duties of the school dietitians' foodservice management and to identify the uses of preprocessed and processed food in Seoul Metropolitan area schools. The survey was distributed either via e-mail or in person to nutrition teachers and dietitians working at lementry, middle and high shools who participated in training sessions in Seoul, Gyeonggi and Incheon areas from December 2006 until June 2007. Four-hundred fifty-nine out of the total 760 schools that completed the surveys were analyzed. The following summarizes the main duties of school dietitians related to foodservice management: hygiene (100%), nutrition (99.8%), nutrition education (97.2%), cost (96.9%), and food production process control (96.3%). Preprocessed foods were ordered as the following: seafood (2.89)>poultry (2.78)>seeds (2.37). processed foods comprised the following order: pastes (4.94)>kimchi (4.91)>dressing materials (4.50). Based on these results, elementary schools must improve methods for developing effective study materials for nutrition education which are appropriate for each grade.
Electronic Mail ; Humans ; Hygiene ; Ointments ; Seafood

This survey's purpose was to understand the duties of the school dietitians' foodservice management and to identify the uses of preprocessed and processed food in Seoul Metropolitan area schools. The survey was distributed either via e-mail or in person to nutrition teachers and dietitians working at lementry, middle and high shools who participated in training sessions in Seoul, Gyeonggi and Incheon areas from December 2006 until June 2007. Four-hundred fifty-nine out of the total 760 schools that completed the surveys were analyzed. The following summarizes the main duties of school dietitians related to foodservice management: hygiene (100%), nutrition (99.8%), nutrition education (97.2%), cost (96.9%), and food production process control (96.3%). Preprocessed foods were ordered as the following: seafood (2.89)>poultry (2.78)>seeds (2.37). processed foods comprised the following order: pastes (4.94)>kimchi (4.91)>dressing materials (4.50). Based on these results, elementary schools must improve methods for developing effective study materials for nutrition education which are appropriate for each grade.
Electronic Mail ; Humans ; Hygiene ; Ointments ; Seafood

Aims: Edible coatings developed from biodegradable materials such as starch and zinc oxide nanoparticles (ZnO-NPS) are efficient antimicrobials that could be used as a food additive to reduce the bacterial load on the food surface. Therefore, this study was aimed to examine the effect of chemical and green synthesized ZnO-NPS with different concentrations on the survival of Escherichia coli and Staphylococcus aureus in fish fillets during chilling storage at 4 ± 1°C. Methodology and results: ZnO-NPS were chemically prepared by mixing zinc acetate dihydrate with sodium hydroxide. Lavandula officinalis was used for the green synthesis of ZnO-NPS. The sterile biodegradable coating containing 2 and 5% of both chemically and green synthesized ZnO-NPS were made using starch, gelatin, xanthan gum and glycerol. Different bacterial cocktail strains of both E. coli and S. aureus were inoculated onto Tilapia fillet samples. The coating solution with different antimicrobials was aseptically spread in Tilapia fillets and examined periodically within two days intervals for the survival of S. aureus and E. coli during chilling at 4 ± 1 °C. Both chemically and plantsynthesized ZnO-NPS reduced the growth of both S. aureus and E. coli by about 3.7 log10 CFU/cm2 of Tilapia fillet. The incorporation of L. officinalis increased the antibacterial activity of ZnO-NPS. Staphylococcus aureus was more sensitive than E. coli for both chemically and plant-synthesized ZnO-NPS. Moreover, zinc oxide biodegradable coating extended the shelf-life of chilled Tilapia fillets by about 4 days. Conclusion, significance and impact of study The results of the current study demonstrated the incorporation of L. officinalis into ZnO-NPS biodegradable coating which may be promising in reducing microbial growth on food surfaces.
Seafood ; Zinc Oxide ; Staphylococcus aureus ; Escherichia coli

Vibrio vulnificus is a halophilic gram-negative, marine bacterium which causes fulminating and potentially fatal human disease. A new sensitive and specific serogrouping procedure was developed for identifying V. vulnificus. Reference antis:ra(01-014) to V. vulnificus were prepared by vaccinated rabbits with heat-killed bacteria, and the antisera were examined whether erogrouping test will be available for rapid and sensitive identification method of V. vulnifiius or not. All of thirty-seven clinical strains tested were agglutinated with 5 kinds of aritisera such as 04A, 01, 013, 03, and 014. Of these serovar 04A was predominant(75.7%). The author investigated the correlation among certain serovars, consumed seafoods, and nortality rate to verify whether the serovar is of pognostic value. There was no significant orrelation among them. These results suggest theart serogrouping procedure could be of value in rapidly identifying V. vulnificus.
Bacteria ; Humans ; Immune Sera ; Rabbits ; Seafood ; Vibrio vulnificus* ; Vibrio*

The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spearman's rho revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant.
Brain ; Chickens ; Marketing ; Restaurants* ; Ribs ; Salmon ; Seafood ; Seoul

Vibrio fluvialis is a haplophilic gram-negative bacterium normally found in coastal water and seafood and causes gastroenteritis. There have been a few reports on V. fluvialis gastroenteritis in Korea, but no previous report of isolation from blood. We isolated V. fluvialis from the blood of two patients undergoing cancer chemotherapy.
Bacteremia* ; Drug Therapy* ; Gastroenteritis ; Humans ; Korea ; Seafood ; Vibrio*

OBJECTIVES: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction.METHODS: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.RESULTS: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05).CONCLUSIONS: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.
Daegu ; Food Services ; Perilla ; Salinity ; Seafood ; Seasons ; Sodium ; Soybeans

Vibrio cholerae strain other than O1 and O139 (Vibrio cholerae non-O1/O139) are associated with sporadic diarrhea and have often been reported in association with extraintestinal infections. We report a case of peritonitis by V. cholerae non-O1/O139 in 43-year-old male who was diagnosed cirrhosis. He, was complained of abdominal distension and fever without history of consumption of raw sea food and exposure to sea water. Gram negative bacilli were cultured from his peritoneal fluid and identified as V. cholerae sero group O14.
Adult ; Ascitic Fluid ; Cholera ; Diarrhea ; Fever ; Fibrosis ; Humans ; Male ; Peritonitis* ; Seafood ; Seawater ; Vibrio cholerae* ; Vibrio*

Vibrio cholerae strain other than O1 and O139 (Vibrio cholerae non-O1/O139) are associated with sporadic diarrhea and have often been reported in association with extraintestinal infections. We report a case of peritonitis by V. cholerae non-O1/O139 in 43-year-old male who was diagnosed cirrhosis. He, was complained of abdominal distension and fever without history of consumption of raw sea food and exposure to sea water. Gram negative bacilli were cultured from his peritoneal fluid and identified as V. cholerae sero group O14.
Adult ; Ascitic Fluid ; Cholera ; Diarrhea ; Fever ; Fibrosis ; Humans ; Male ; Peritonitis* ; Seafood ; Seawater ; Vibrio cholerae* ; Vibrio*