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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Food Hygiene and Safety
Journal Basic Information
Journal DOI :
The Korean Society of Food Hygiene and Safety
Editor in Chief :
Volume & Issues
Volume 1, Issue 2 - Dec 1986
Volume 1, Issue 1 - Nov 1986
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Studies on the Long-Term Preservable Meat Products Based on the Water Activity Control
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 115~120
This experiment was carried out to develop long-term preservable meat products by controlling a water activity which has a potential inhibitory effects on the growth of microorganism and germination of spore. For this purpose the accuracy of instrument for the measurement of water activity, electric hygrometer was used for this study as well as water activity of final products were investigated according to the various amounts of different kinds of additives. Spore of Bacillus spp, Clostridium sporogenes and Cl. botulinum were inoculated to the meat products with different aw and their growth states in
were observed to find out the lowest aw which inhibit their growth (aw 0.950).
A Study for the Improvement of the Sanitary Condition as well as Quality of Foods Served in Various Types of Restaurants in Seoul City Area
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 121~131
Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.
Effects of Ethylene Oxide Fumigation and Gamma Irradiation on the Quality of Dried Agricultural Products
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 133~141
Gamma irradiation as a new physical treatment was applied to comparative researches with a conventional chemical fumigant on the microbiologicai and physicochemical qualities of selected agricultural products such as powdered hot pepper soybean paste,. oyste.mushroom powder, carrot flake, and raw sesame. The microorganisms contaminated in the sample, including total bacteria, thermophiles, acid tolerant bacteria, fungi, osmophilic molds and coliforms were sterilized with irradiation doses of 7-10 kGy, while ethylene oxide (E.O) fumigation proved insufficient for the destruction of them. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples.
Protective Effects of Vitamin E on Chronic Paraquat Toxicosis
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 143~149
A Study on the Deterioration of Raw Milk Quality by the Growth of Psychrotrophic Bacteria
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 151~156
A trial was carried out to check the seasonal variation in total bacterial counts (T.B.C.) and psychrotrophic bacterial counts (P.B.C.) and to investigate the quality deterioration of raw milk collected from dairy farms in Kyunggi area, Korea. T.B.C. of raw milk exceeded
in summer and
in winter 1980, but they have gradually decreased from 1983. In 1985, the counts showed less than
through the whole year. The same tendency of improvement in coliform counts was shown. The counts were higher than
in summer and
in winter 1982, but they were kept lower than
in 1985 through the whole year. Free fatty acids and free amino acids were increased in raw milk stored at
, by the growth of psychrotrophic bacteria.
The Effects of Temperature Cycling on the Production of Aflatoxin by Aspergillus parasiticus R-716
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 157~162
ABSTRACT-This study was designed to observe the effects of temperature cycling on the aflatoxin production by Aspergillus parasiticus R-716 in modified SLS medium. Temperature cycling resulted in total aflatoxin production more than did constant incubation at either
, which was considered to be optimum for aflatoxin production, or
, which had the same total thermal input as the temperature cycling. The aflatoxin biosynthesis correlated with the color intensity of media, but was controversal with lipid biosynthesis, and aflatoxin concentration is not related to changes in the fatty acid compositions of used strain.strain.
The Residues of Organochloltine Pesticides in each Tissues of Meats
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 163~169
The Detection of Aflatoxin in Home-made Takju and Peanut butter
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 171~176
ABSTRACT-In order to detect the aflatoxins in home-made Takju and peanut butter, the samples were collected in Chungbuk region and cleaned up Sep-pak silica cartridge. Aflatoxins were detected by thin layer chromatographic and high performance liquid chromatographic behavior. Determination was carried out by thin layer densitometer. The results were as follows; 1. Aflatoxin B, was detected in 78% of the home-made Takju, and the highest concentration was 1.2 ppb and average 0.36 ppb. 2. Aflatoxins were not detected in any peanut butter smaples. 3. Clean-up method by Sep-pak silica cartridge was more efficient and economical than column chromatography of AOAC method.method.
A Study on the Mineral Contents in Edible Mushrooms Produced in Korea
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 177~179
Seven species of mushrooms (Sarcodon asparatus, Agaricus bisporus. Calocybe gambosa, Len tin us ,edodes.Ramariabotrytis.Pleurotus ostreatus and Tricholoma matsutake) produced in Korea were investigated on their mineral contents mainly by using Inductively coupled plasma-technique. The obtained results are summerized as follows: 1) Fe, N a and Zn are relativel highly contained in almost all mushrooms tested in this study. 2) Harmful elements such as Cd, Hg. Pb and As, were found only in trace amounts. 3) Sb, Se and Sn were not detected in all mushrooms.hrooms.
Organophosphorus Insecticide Residues in Fruits and Vegetables
Journal of Food Hygiene and Safety, volume 1, issue 2, 1986, Pages 181~186
Organophosphorus insecticide residues were investigated in six kinds of fruits and five kinds of vegetables.The materials used in this experiment were grape, musk melon, apple, peach, plum, apricot, lettuce, green pepper, cucumber, pumpkin and tomato which were collected from June to september 1986 in Seoul. Residual pesticides investigated were Diazinon, Parathion, MEP (Fenitrothion), Malathion, EPN, MPP (Fenthion), PAP (Phenthoate) and Dimethoate and all samples were analysed by gas chromatographic technique with NPD (Nitrogen Phosphorus Detector). No sample was found to approach proposed national maximum residue limits in Korea.