Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 42, Issue 6 - Dec 2010
Volume 42, Issue 5 - Oct 2010
Volume 42, Issue 4 - Aug 2010
Volume 42, Issue 3 - Jun 2010
Volume 42, Issue 2 - Apr 2010
Volume 42, Issue 1 - Feb 2010
Selecting the target year
Rapid and Simple Analytical Method for Removing Patulin from Apple Juice Using Solid Phase Extraction
Yim, Jong-Gab ; Jang, Hae-Won ; Lee, Kwang-Geun ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 257~262
Patulin, a secondary metabolite of mold, is commonly found in rotten apples. Many countries regulate patulin at levels ranging from 30 to
. Most analytical methods for removing patulin from apple juice include liquid-liquid extraction (LLE), which is time and labor intensive. To replace the LLE method, a solid-phase extraction (SPE) method has been developed for apple juice and unfiltered apple juice. A portion of the test sample was applied to a macroporous copolymer cartridge and washed with 5 mL of 1% sodium bicarbonate, followed by 5 mL of 1% acetic acid. Patulin was eluted with 5 mL of 2% acetonitrile in anhydrous ethyl ether. The mobile phase was tetrahydrofuran in water (0.8:99.2) and was detected with a UV detector at 276 nm. Recoveries ranged from 95 to 101% in test samples, and the minimum detectable level was 30 ppb. Because this SPE method is fast, easy, reliable, and inexpensive, it could be applicable for companies or analytical agencies to analyze patulin concentrations in apple juice.
Monitoring Ochratoxin A in Coffee and Fruit Products in Korea
Park, Ji-Eun ; Heo, Seok ; Lee, Mi-Seon ; Kim, Eun-Jung ; Park, Jong-Seok ; Oh, Jae-Ho ; Jang, Young-Mi ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 263~268
This research was conducted to evaluate the occurrence of ochratoxin A (OTA) in coffee and fruit products in Korea. A total of 388 coffee and fruit product samples were collected from retail or outlet markets; 177 samples were coffee and 211 were fruits or their products. Analytical methods including AOAC and Comit
en de Normalisation (CEN) were selected and modified by method validation to detect and quantify the OTA in samples. All samples were analyzed by liquid chromatography with fluorescence detection. OTA was detected in 3.9% of 177 kinds of coffee and 0% of 211 kinds of fruit products. The levels of OTA were
in green coffee,
in roasted coffee,
in mixed coffee, and
in instant coffee. However, OTA was not detected in liquid coffee, dried fruits, or grape juice. OTA levels of all samples detected were less than the European Union legislation of
in raisins and
in grape juice. Therefore, the risk of OTA in coffee and fruit products in Korea is relatively low at safe levels.
Monitoring Total Mercury and Methylmercury in Commonly Consumed Aquatic Foods
Joo, Hyun-Jin ; Noh, Mi-Jung ; Yoo, Ji-Heon ; Jang, Young-Mi ; Park, Jong-Seok ; Kang, Myoung-Hee ; Kim, Mee-Hye ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 269~276
Total mercury and methylmercury concentrations were determined in 15 commonly consumed aquatic food species using total mercury analyzer and gas chromatography with electron capture detector. The mean total mercury and methylmercury concentrations (mg/kg) were 0.088 and 0.034 in mackerel, 0.061 and 0.016 in hair tail, 0.030 and 0.005 in yellow croaker, 0.032 and 0.008 in Alaska pollock, 0.059 and 0.023 in eastern catfish, 0.110 and 0.045 in snakehead, 0.030 and 0.011 in Japanese common squid, 0.026 and 0.009 in common octopus, 0.035 and 0.008 in swimming crab, 0.009 and not detected (ND) in oyster, 0.011 and ND in shortneck clam, 0.008 and ND in mussel, 0.018 and ND in sea mustard, 0.007 and ND in nori, and 0.019 and ND in sea tangle, respectively. The total weekly dietary intakes of total mercury and methylmercury were estimated, respectively, using food consumption data from diet surveys and the concentrations of total mercury and methylmercury from this study. They were
body weight (b.w.)/week (3.57% of provisional tolerable weekly intake (PTWI)) and
b.w./week (3.34% of PTWI) respectively, and all were within their respective PTWI set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, considering that the main contributor to mercury intake in the diet is aquatic foods and that the 15 aquatic food species examined in this study are highly consumed, it is concluded that the mercury levels in the foods measured in this study do not present a concern for consumer health.
Decreased Stability of Bisphenol A by Photosensitization
Park, Chan-Uk ; Lee, Jae-Hwan ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 277~280
Bisphenol A (BPA) is an endocrine disruptor frequently used in food containers, including epoxy resin and polycarbonates. BPA concentrations were monitored by high performance liquid chromatography (HPLC) under photosensitization of riboflavin (RF), methylene blue (MB), rose bengal (RB), or titanium dioxide (
) and the involvement of singlet oxygen was determined using sodium azide (
). The stability of BPA decreased significantly in the order of RF, RB, and MB photosensitization (p<0.05), while the concentration of BPA in samples with
was not significantly different from that of control samples without photosensitizers under light (p>0.05). The stability of BPA decreased in an MB concentration-dependent manner and increased as the concentration of added
increased, implying that singlet oxygen was involved in the photodegradation of BPA during MB photosensitization. The results of this study may help control the BPA content in foods or the environments using photosensitized oxidation and visible light irradiation.
Microbial Analysis of Baechu-kimchi during Automatic Production Process
Kim, Ji-Sun ; Jung, Jee-Yun ; Cho, Seung-Kee ; Kim, Ji-Eun ; Kim, Tae-Jip ; Kim, Beom-Soo ; Han, Nam-Soo ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 281~286
The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.
Simultaneous Determination and Monitoring of Three Macrolide Antibiotics in Foods by HPLC
Park, Sang-Ouk ; Lee, Sang-Ho ; Ahn, Jong-Hoon ; Jung, Young-Ji ; Kim, Seong-Cheol ; Kim, Ji-Yeon ; Keum, Eun-Hee ; Sung, Ju-Hyun ; Kim, Sang-Yub ; Jang, Young-Mi ; Kang, Chan-Soon ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 287~291
In this study, a simple and rapid pre-treatment method based on liquid extraction was applied for the simultaneous determination of three macrolides (spiramycin, tylosin, and tilmicosin) residues. In these studies, the stock farm products was used as a matrix sample. When the liquid extraction method was compared with the solid phase extraction (SPE) method, the former showed higher recovery percentages and simpler steps than the latter. The macrolids were separated using a reverse-phase C18 (
) column and a gradient elution with mobile phases consisting of phosphate buffer (pH 2.5) and acetonitrile. Tylosin and tilmicosin were detected at 288 nm and spiramycin was detected at 232 nm. The average recovery percentage ranged between 83.0-90.2% for samples spiked with the three macrolids at 50 and 100 ng/g The validation results showed that the limit of detection (7 (spiramycin), 12 (tilmiconsin), 12 (tylosin) ng/g)) was under the regulatory tolerances and the linearity from calibration curves was satisfactory for determining the multi-residue of three macrolids in farm products. Monitoring samples were collected at the main cities in Korea as Seoul, Busan, Deajeon, Incheon, Deagu, and Gwangju. Microlide antibiotics were not detected in most samples.
Texture, Pasting and Thermal Properties of Lodged Rice
Hwang, Tai-Jeong ; Lee, Won-Jong ; Shin, Jin-Chul ; Kim, Young-Joon ; Kim, Suk-Shin ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 292~297
This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.
Physicochemical Characteristics of Korean Traditional Wine Fermented from Foxtail Millet (Setaria italica Beauvios) and Nuruk at Different Addition Rates
Woo, Koan-Sik ; Lee, Jae-Saeng ; Ko, Jee-Yeon ; Song, Seuk-Bo ; Oh, Byeong-Geun ; Kang, Jong-Rae ; Nam, Min-Hee ; Ryu, In-Soo ; Seo, Myung-Chul ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 298~303
This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from foxtail millet and nuruk at different mixing rates. The alcohol contents of fermented wine ranged from 12.70 to 13.38%. Two kinds of commercial nuruks, SH and BS nuruk, were used. The brix degrees of foxtail millet wine fermented by SH and BS nuruks were 21.6 and
, respectively. The pH, total acidity, and turbidity of the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With an increase in the amount of foxtail millet, brix degree, pH, turbidity, b-value and L-value decreased, and total acidity and a-value increased. Total color difference (
) parameter of the wine fermented by SH nuruk were 8.58, 22.59 and 22.55, while those by BS nuruk were 0.35, 4.08 and 7.16 in 30, 70 and 100% addition rates of foxtail millet, respectively. With an increase in the amount added of foxtail millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at the 30% addition rate of foxtail millet.
Effect of Trehalose on Moisture and Texture Characteristics of Instant Baekseolgi Prepared by Microwave Oven
Kang, Ho-Jin ; Kim, Seung-Hee ; Lim, Jae-Kag ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 304~309
Instant Baekseolgi containing 0, 1, 2, and 3% trehalose prepared using a microwave oven, after which quality characteristics were investigated over 24 hr. The sample was prepared to internal and external parts. The moisture content of Baekseolgi without trehalose (control) was not reduced. However, the presence of trehalose reduced moisture content of two different groups (p<0.05). Weight reduction of Baekseolgi was decreased with increased threhalose content (p<0.05). The hardness, and chewiness of Baekseolgi with trehalose was decreased with increased trehalose (p<0.05). However adhesiveness, springiness, and cohesiveness were not significantly changed. The results of sensory evaluation showed that moisture and hardness were reduced between the internal and external parts of the Baekseolgi with increased trehalose (p<0.05). This study shows that the addition of trehalose to Baekseolgi had a positive impact on quality characteristics, including moisture content, weight reduction, texture, and sensory properites.
Effect of Whole Egg Spray-drying Conditions on Physical and Sensory Properties of Sponge Cake
Yang, Hae-Young ; Lee, Jin-Sung ; Park, Ki-Hwan ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 310~316
The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of
. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at
are sufficient for making sponge cakes with acceptable physical and sensory attributes.
Influence of Gamma-Irradiation on the Growth of Aspergillus spp. on Feeds for Ensuring Feed Safety
Nam, Bo-Ram ; Kim, Kyeong-Yeol ; Ryu, Hee-Jeong ; Nam, Min-Ji ; Shim, Won-Bo ; Yoon, Yo-Han ; Kim, Jae-Hun ; Lee, Ju-Woon ; Byun, Myung-Woo ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 317~322
Aspergillus spp. is widely spread in the world on feeds and foods. They have been known to produce aflatoxins, which are mutagenic and carcinogenic to humans. The objective of this study was to determine the optimum gamma-irradiation dose for controling the growth of Aspergillus spp. to ensure safety of feeds. Four species fungal spore (
spore/mL) exposed to 0, 1, 3, 5, 7 and 10 kGy of gamma radiation were inhibited in their growth and
. Meantime, the growth of fungal inoculated on feeds was inhibited at
presented in aqueous solution was not be inactivated completely by
irradiation. These results indicate that Aspergillus spp. on feeds could be controlled by 5 kGy gamma-irradiation but detoxification of
demands a higher dose of gamma-irradiation (
Fermentation Properties of Low-Salted Doenjang Supplemented with Licorice, Mustard, and Chitosan
Lim, Seong-Il ; Song, Sun-Mi ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 323~328
After supplemention with the licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan as food additives to low-salted doenjang containing 30% lower salt than control doenjang (12.7% salt), fermentation properties of doenjang were investigated for 40 days. Adding the licorice, mustard, and chitosan to low-salted doenjangs containing 10.2% and 8.9% of salt did not affect the acidity, viable cell count, or color of doenjang. A white pellicle-forming strain was detected at the surface of low-salted doenjangs (10.2% and 8.9% salt) but not the control doenjang and low-salted doenjangs added with mixed additives (licorice, mustard, and chitosan). The amino nitrogen content of 8.9% salted doenjang added with mixed additives at 20 days was 332 mg% and this value was similar to that of 12.7% salted doenjang at 40 days. In sensory evaluation, the 8.9% salted doenjang added the additives had the highest score in overall palatability. These results indicate that salt contents of doenjang could be lowered to 8.9% by adding licorice, mustard, and chitosan, resulting in improved palatability, shortened fermentation period, and inhibited abnormal fermentation.
Production of Monoclonal Antibody against Escherichia coli O157:H7 and Development of Enzyme Linked Immunosorbent Assay
Ryu, Hee-Jeong ; Kim, Jeong-Sook ; Kim, Kyeong-Yeol ; Nam, Bo-Ram ; Nam, Min-Ji ; Shim, Won-Bo ; Kim, Nam-Soo ; Cho, Yong-Jin ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 329~334
Escherichia coli O157:H7 causes hemolytic uremic syndrome and hemorrhagic colitis in humans. The objectives of this study were to produce monoclonal antibody(MAb) against E. coli O157:H7 and to develop an enzyme linked immunosorbent assay(ELISA) for the rapid detection of E. coli O157:H7 in agri-stockbreeding. The characterization of MAb produced from hybridoma cell (HKEC 4G8-5) was validated by ELISA and Western blot. The produced MAb was specific to E. coli O157:H7 and showed weak cross-reaction to Staphylococcus aureus. The detection limit of ELISA based on 4G8-5 MAb was
. Although the ELISA could not detect E. coli O157:H7 in the meat and sprout samples inoculated with
/10 g without enrichment, the same samples after enrichment for 6 hr were confirmed to be positive by ELISA. These results indicated that the ELISA combined with short enrichment (6 hr) is useful tool for rapid screening of E. coli O157:H7 in various samples.
Effect of Korean Red Ginseng on the Stability of the Tight Junction of Intestinal Epithelial Cells
Shon, Dong-Hwa ; Kim, Mi-Hye ; Kim, Young-Chan ; Kim, Sung-Soo ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 335~342
Bioactive components involved in the tight junction stabilization of intestinal epithelial cells from Korean red ginseng were studied by analyzing transepithelial electrical resistance (TEER) values of the Caco-2 cell monolayer between the apical and basolateral sides for 96 hr. The treatment with less than
of the Korean red ginseng extract to the apical side of Caco-2 cell monolayer gave higher TEER values than the control. However, the treatment with more than
of the Korean red ginseng extract drastically decreased the TEER values, and these effects were not due to its cytotoxicity. When fractions of low molecular weight compounds, polysaccharides, proteins, saponins, and polyphenols derived from Korean ginseng were applied to the apical side of the Caco-2 cell monolayer, polyphenols showed high tight junction stabilizing activity and saponins showed low activity, but the others showed no significant activity. These results suggest that Korean red ginseng might be useful for the prevention of food allergy by stabilizing the tight junction of intestinal epithelial cells leading to hindering absorption of food allergens.
Effects of Cirsium japonicum Powder on Plasma Glucose and Lipid Level in Streptozotocin Induced Diabetic Rats
Han, Hye-Kyoung ; Je, Hee-Sun ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 343~349
This investigation was conducted to assess the influence of Cirsium japonicum consumption on the plasma glucose and lipid profiles in streptozotocin (STZ)-induced diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats weighing 230 g by injection of STZ into the tail vein at 45 mg/kg body weight. The rats were randomly assigned into four groups: a normal and STZ-control fed an AIN-93 diet group, and diabetic groups whose diets were supplemented with 10% Cirsium japonicum powder containing leaf or root for four weeks. To observe the effects of Cirsium japonicum in the animal model, the levels of glucose, cholesterol, HDL-cholesterol, triglyceride and free fatty acid in the plasma and the levels of glycogen in the tissue were determined after four weeks. Treatment of STZ-induced diabetic rats with leaf consumption significantly lowered the diet intake when compared with STZ-control rats. The relative weights of the liver and kidney differed significantly between the normal and diabetic groups. The weights of the kidneys in the leaf group were significantly lower than those in the STZ-control group. The level of hematocrit was also significantly lower in diabetic rats whose diets were supplemented with leaves when compared to those of STZ-control rats. The plasma glucose level was found to be significantly lower in the leaf group than the STZ-control group. The effect was significant after 2 weeks. The HDL-cholesterol levels increased in all of the diabetic experimental groups when compared to the STZ-control group. These results suggest that supplementation with Circicum japonicum leaves induced considerable hypoglycemic effect in STZ-induced diabetic rats and that these leaves may be useful for the management of diabetes mellitus.
Immunomodulating Activity of Laminaria japonica Polysaccharides
Ryu, Deok-Seon ; Oh, Seung-Min ; Kim, Ki-Hoon ; Kim, Soo-Hwan ; Choi, Hyun-Ju ; Lee, Dong-Seok ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 350~354
Laminaria japonica polysaccharides (LP) were prepared from L. japonica through hot water extraction, ultrafiltration and gel chromatography. In this study, we investigated the immunomodulating activity of LP (0.25-1 mg/mL) on the mitogen/alloantigen reactive proliferation and killing activity of the Balb/c mouse splenocytes. The LP directly induced the proliferation of splenocytes that was stimulated with mitogen or alloantigen in a dose-dependent manner. The killing activity of cytotoxic T lymphocytes (CTLs) and lymphokine activated killer cells (LAKs) were enhanced significantly in the LP treated cells. Also, the treatment of splenocytes with LP increased production of interleukin-2 (IL-2). These results suggest that polysaccharides from L. japonica show a substantial immunomodulating activity in mouse immune cells.
Comparison of the Standard Culture Method and Real-time PCR for the Detection of Vibrio parahaemolyticus in Seafoods and Vegetables
Chon, Jung-Whan ; Hyeon, Ji-Yeon ; Hwang, In-Gyun ; Kwak, Hyo-Sun ; Han, Jeong-A ; Chung, Yun-Hee ; Song, Kwang-Young ; Seo, Kun-Ho ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 355~360
Vibrio parahaemolyticus (V. parahaemolyticus), which is commonly found in raw seafood, causes gastroenteritis in humans. Rapid and effective methods have been developed as culture methods require up to 5-7 days. In this study, real-time PCR was compared with the standard culture method for detecting V. parahaemolyticus in seafood and radish sprout samples. Five hundred grams of the samples were artificially contaminated with V. parahaemolyticus then divided into 20 samples. The samples were incubated in alkaline peptone water and then streaked onto thiosulfate-citrate-bile saltssucrose agar. Biochemical tests for suspicious colonies were performed using the API 20NE strip. In parallel, real-time PCR was performed targeting the toxR gene using the enrichment broth. The real-time PCR was sensitive in discriminating V. parahaemolyticus from other foodborne pathogens. The detection limit of the real-time PCR was
in phosphate-buffered saline. Although the real-time PCR detected more positive samples (76 out of 180, 42%) than the culture method (66 out of 180, 37%), there was no significant statistical difference (p>0.05) between the two methods. In conclusion, real-time PCR assays could be an alternative to the standard culture method for detecting V. parahaemolyticus in seafood and radish sprouts, which has many advantages in terms of detection time, labor, and sensitivity.
Toxin Gene Analysis of Bacillus cereus and Bacillus thuringiensis Isolated from Cooked Rice
Jeon, Jong-Hyuk ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 361~367
Bacterial contamination of cooked rice was analyzed to evaluate the microbial safety. Thirty raw rice samples were collected in Korea and cooked in an electric rice cooker. Mesophilic aerobe, food-poisoning Bacillus cereus group, and their toxin genes were determined on cooked rice. The percentage of total mesophilic aerobe based on 1-3 log CFU/g was 27% among the samples. Bacillus spp. in MYP selective medium was similar to the number of mesophilic aerobe, whileas Bacillus spp. was detected in most samples after enrichment. Thirty-seven isolates from 30 cooked rices were identified as B. thuringiensis, B. cereus, B. valismortis, B. pumilus, B. coagulans, B. licheniformis, Geobacillus stearothermophilus, and Brevibacillus laterosporus. Twenty isolates (54%), more than half of the isolates, were B. thuringiensis while nine (27%) were identified as B. cereus. All B. thuringiensis isolates possessed non-hemolytic toxin genes and interestingly, seven B. cereus among nine isolates possessed emetic toxin genes. More B. thuringiensis was present on the cooked rice than B. cereus and most B. cereus possessed emetic toxin genes rather than diarrheal toxin genes. Therefore, food-borne outbreak due to B.cereus on the cooked rice kept at room temperature might be examples of emetic food-poisoning.
Changes in the Quality Characteristics of Muskmelon Treated with Different Concentrations of 1-MCP During Storage
Kim, Ji-Young ; Lee, Hye-Ok ; Yoon, Doo-Hyun ; Cha, Hwan-Soo ; Do, Jeong-Ryong ; Kim, Byeong-Sam ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 368~372
Changes in the quality characteristics of muskmelon were analyzed by treating samples with 500, 1,000, and 1,500 ppb 1-MCP every 4 days and then storing the samples at
. The weight losses of the MCP treated samples were lower than those of the control, while there were no differences in the concentrations among treatments. The firmness was maintained at a higher value in 1-MCP treated samples than the control during the storage period and showed the highest value in the 1,000 ppb treatment. The L-values (brightness of samples) in the 500 and 1,000 ppb treatments were kept constant during the storage period, while that of the control showed a decreasing trend after four days of storage. The bvalues and yellowness, were decreased after showing an increasing trend in both treatments and the control as the storage period passed. The respiration rates of 1-MCP treated samples were lower than the control, with the lowest value being observed in the 1,000 ppb treatment. The texture observed upon sensory evaluation was higher and freshness was maintained longer in the 1,000 ppb treatment. Therefore, 1,000 ppb 1-MCP was considered to be the most effective concentration for treatment of muskmelon.
Statistical Probability Analysis of Storage Temperatures of Domestic Refrigerator as a Risk Factor of Foodborne Illness Outbreak
Bahk, Gyung-Jin ;
Korean Journal of Food Science and Technology, volume 42, issue 3, 2010, Pages 373~376
The objective of this study was to present the proper probability distribution model based on the data obtained from surveys on domestic refrigerator food storage temperatures in home. Domestic refrigerator temperatures were determined as risk factors in foodborne disease outbreaks for microbial risk assessment (MRA). The temperature was measured by directly visiting 139 homes using a data logger from May to September of 2009. The overall mean temperature for all the refrigerators in the survey was
, with 23.6% of the refrigerators measuring above
. Probability distributions were also created using @RISK program based on the measured temperature data. Statistical ranking was determined by the goodness of fit (GOF, i.e., the Kolmogorov-Smirnov (KS) or Anderson-Darling (AD) test) to determine the proper probability distribution model. This result showed that the LogLogistic (-10.407, 13.616, 8.6107) distribution was found to be the most appropriate for the MRA model. The results of this study might be directly used as input variables in exposure evaluation for conducting MRA.