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Food Safety in South Korea and Role of KFRI

Chun, Hyang SookKorea Food Research Institute

hschun@kfri.re.kr

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.