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Food Safety in South Korea and Role of KFRI
Chun, Hyang SookKorea Food Research Institute
KFRI KFRI LocationLocation
http://www.http://www.kfrikfri.re..re.krkr
Korea Food Research Institute
Organization
Vice President
Food Function Research Division (4 Teams)
Traditional Food Research Division (3 Teams)
Strategic Program Division (3 Groups)
Planning Division (3 Teams)
Administration Division (3 Teams)
Food Safety Research Division (3 Teams)
President
Food Material Processing Technology Division (4 Teams)
Food Industry Promotion Division (3 Teams)
KFRI Missions
� To advance food science and technology
� To raise value of agricultural, forestry and
fishery products
� To uplift the quality and safety of foods
� To strengthen global competitiveness of
food industry
As a leading incubator for the food science and technology in South Korea
Employees : 318
TotalTotal318318
Contract Researchers: 170
Researchers : 116(94 Ph.D.)
AdministrativeOfficials : 19 Technical
Services : 13
RegularEmployees: 148
Major Research Areas
� Healthy and functional foods� Fresh and safe foods� Convenient foods� Traditional foods
� Carbohydrate, protein & lipid science� Food safety and risk Assessment � Separation Science � Food microbiology and biotechnology� Food processing and engineering� Post-harvest technology
Focus on
Work on
Trend in Food Safety
� While food poisoning used to be reported mostly in the summer, it is now reported all year long.
� Outbreaks in restaurant and school meals haveincreased tremendously with the development of the food-service and restaurant industries.
Foodborne illness outbreaks and cases
average
Out
brea
k
0
25
50
75
100
125
150
19961998
20002002
2003
8,000
4,000
6,000
2,000
Cases
�
�
�
�
�
In South Korea, although food hygiene has been improving, the numbers of foodborne illness outbreaks and cases appear to have increased, triggering growing public concern.
Major causative agents of foodborne illness outbreaks, 2003
average
Out
brea
k
0
500
1000
1500
2000
2500
Salmonella
V. parahaemolyticus
S. aureus
Norovirus
Unknown
30
15
22.5
7.5
Rate (%
)
�
��
�
�
The major microorganisms causing foodborne illness are changing
Projects and budget for key chemicals and microorganismsin 2005 and 2006 (Unit: Million Won)
Source: KFDA (2005)
ExposureAssessmentMonitoringToxicityTargets
Acrylamide ’06 : 30Nutrition TeamTrans faffy acid
’06: 100Stevioside
’05 30’06: 50Analogues of Viagra
’06 149Dioxins (PCB)
’05 3,000*Cd
Iodine
Cyanides
’05 150B. cereus
’05 150S. aureus
Std. & Spec.
*: Hazardous heavy metals in 10 agricultural products
SOUTH KOREA
Support and promote the KFRI effort to create an environment for Farm-to-Table Food Safety Concept.
BIOLOGICAL HAZARDS CHEMICAL HAZARDS
PHYSICAL HAZARDS FREE FROM HAZARDS
Challenges to Food Safety
� Changes in agronomic processAgricultural practices have contributed to the increased risks associated with fresh fruit and vegetables.
� Increase in international tradeInternational trade allows for the rapid transfer of contaminantsfrom one country to another.
� Changes in food or agricultural technologyAdvances in processing, preservation, packaging, shipping andstorage technologies bring new forms of foods to the market, and even new hazards.� The emergence of Listeria monocytogenes due to the use of
refrigeration, GM food etc.
Challenges to Food Safety� Changes in animal husbandry
Mordern intensive animal husbandry practices resulted in the emergence and increased prevalence of several humanpathogens requiring increased use of antibiotics.
� Increase in travelPersons exposed to foodborne illnesses in one country can expose to others in a thousands of miles from the original.
� Increase in susceptible populations By the year 2025, more than one billion of the world’s population will be over 60 years of ages who are susceptible to foodbornediseases.
� Changes in lifestyle and consumer demandsConsumer like to access seasonal foods all year, andindustrialization and urbanization have incurred massconsumption of food prepared outside the home or street food.