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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 10, Issue 4 - Dec 1995
Volume 10, Issue 3 - Sep 1995
Volume 10, Issue 2 - Jun 1995
Volume 10, Issue 1 - Mar 1995
Selecting the target year
The Production of Antibody Against Sterigmatocystin Produced by Aspergillus vericolor
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 1~6
In order to establish the enzyme linked immunosorbent assay(ELISA) of sterigmatocystin produced by Aspergillus versicolor, we experimented and obtained following results. Two of three rabbits which had been immunized with sterigmatocystin-hemiacetal-BSA produced antibodies against sterigmatocystin at 15 weeks. The produced antibodies were specific for sterigmatocystin and sterigmatocystin-hemiacetal but didn't cross react with other sterigmatocystin analogues in a significant degree. DMF : 4% KC1 (18 : 2) mixed solution was most effective to dissolve sterigmatocystin. For the preparation of sample solution to determine sterigmatocystin by ELISA, sample was extracted with CHC13 and dried, than the dried sample was redissolved with 100
DMF + 4% KC1 mixture. 10~1,000 ng/
level of standard sterigmatocystin could be applied to the established ELISA. When artifically contaminated rice were assayed by the ELISA, the average recovery of sterigmatocystin spiked to 25~500 ng/g was 109% (97~116%), and mean interwell coefficient of variation was 21% (11~28%).
The Effects of Vegetable Extracts on the Growth of Listeria monocytogenes
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 7~12
The inhibitory effects of vegetables, collected from Jinju district, on the growth of Listeria monocytogenes were investigated. Among 12 vegerables, garlic, leek, onion and cabbage were remarkably effective to inhibit the growth of the strain. Especially with the addition of extract equivalent 0.25g of raw garlic per ml broth, the population of the strain was decreased wignificantly, and completely inhibited with the addition of 0.625g or more. During the incubation with the addition of extract equivalent 0.25g of raw garlic per ml broth, the degree of inhibition was gradually increased with the lapse of time, and completely inhibited the growth of the strain after 48 hrs. While the pH value of treated broth remained unchanged almost, those of control were slightly reduced.
Effects of Aloe vera Treatment on Blood Glucose Level and Clinical Chemistry in Diabetic Patients
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 13~17
In order to study the effects of Aloe vera treatment on blood glucose level and clinical chemistry in diabetic patients, eight diabetic patients were administered orally with 800 mg of Aloe vera three time a day for three months. The high levels of blood and urine glucose in diabetic patients were significantly reduced by administration of Aloe vera. The increased plasma triglyceride concentration was also significantly reduced by Aloe vera treatment. A little amount of urine bilirubin, hematuria, nitrite, urobilinogen, protein and ketone bodies were detected before treatment, but not detected after Aloe vera treatment. But other blood parameters of clinical chemistry values were not affected by Aloe vera treatment. These data suggest that Aloe vera can be effective in the treatment of the diabetic patients.
A Study on the Sensory Characteristics of Various Heat Treated Milks
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 19~22
Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.
Antimicrobial Property of the Ethanol Extract from Salvia miltiorrhiza
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 23~28
The effect of the ethanol extract from salviae miltiorrhizae radix (Salvia miltiorrhiza) on the microbial growht and the stability of the extracted antimicrobial material were investigated. The ethanol extract had strong growth inhibition activity (MIC, 3.13~50.0
/ml) against Gram-positive bacteria such as B. subtilis, L. monocytogenes and S. aureus. Among Gram-positive bacteria tested, B. subtilis was the most susceptible to the extracted substance. While the antimicrobial activity of the ethanol extract was weak (MIC, 400~800
/ml) to E. coli and yeasts (C. albicans, Sacch. diastaticus). The ethanol extract had bactericidal action at higher concentration than MIC against B. subtilis, while the extract had only bacteriostatic action against S. aureus. The extracted antimicrobial substance was stable in the pH range of 4.0 to 10.0, heat treatment at 121
for 15 min, and freezing and thawing
Hemolysis and Mutagenicity test on the Inclusion Complex of Omeprazol with
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 29~32
Inclusion complex of omeprazol with
-Cyclodextrin and Hydroxypropyl-
-Cyclodextrin were prepared by coprecipitation and freeze-drying method respectively. Effects of these inclusion complex on RBCs were monitored with a spectrophotometer by the method of Kahan et al. and the mutagenic activity based on the Ames plate incorporation test in the presence and absence of liver microsomal enzyme(S9 fraction) using Salmonella typhimurium TA98 and TA100. The RBCs hemolysis and mutagenic activity of these complex were not detected.
Development and Application of Natural Antimicrobial Agent Isolated from Grapefruit Seed Extract
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 33~39
The antibacterial and antifungal effect of grapefruit seed extract(GFSE) was investigated for its purpose of application to a diverse spectrum of field as sanitizers, disinfectants and preservatives. GFSE showed coparatively high content of such flavoniods as naringin and hesperidin and ascorbic acid. GFSE containing a low level of organic acids is a heavy viscous and water-soluble liquid. As a result of the antimicrobial test of GFSE, Bacillus subtilis and Aspergillus oryzae did not survive at detectable levels when treated with more than 100 ppm of GFSE. The minimum inhibitory concentrations of GFSE for a wide variety of pathogenic and putrefactive bacteria, fungi and yeasts were 100 ppm and 250 ppm, respectively. In the comparable electron micrograph of microbial cells treated with GFSE or not, we could conclude that GFSE destroy microorganisms by disrupting the functions of the cell wall membrane and microbial spores.
Bacterial Counts in Ginseng Products by Dry Rehydratable Film Method
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 41~43
Dry rehydratable film (Petrifilm) method was compared with the standard pate count (SPC) method for estimation of total bacteria in ginseng products. Ginseng products (7 sample) was analyzed for total count by the SPC, and Petrifilm methods, respectively. In the case of ginseng tea, ginseng extract, ginseng extract pill, ginseng powder capsule, and ginseng extract tea, they showed non-significant values at the 1% level. However, the values of ginseng powder and tablet showed significant at the 1% level. These results generally indicate the suitability of the dry rehydratable film methods as alternatives to the SPC method for estimating of total bacteria in ginseng product samples except to ginseng powder and ginseng tablet.
Effect of Ozone Treatment on Growth of Microorganisms Contaminated Ginseng Powders
Journal of Food Hygiene and Safety, volume 10, issue 1, 1995, Pages 45~51
Ozone treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain was isolated form ginseng powder contaminated. The strain designated as GT4, was identified as Escherichia coli species by IMVIC test method. Ozone inhibited strongly total bacteria and coliforms in ginseng powder(initial concentration 103/g) at 0.35 ppm. High ozone concentration reduced death time of the total bacteria in ginseng powder. However, ozone treatment caused significant degradation in saponins of ginseng powder. Ozone treatment also caused a increase in Hunter's color L value and decrease in a and b values of ginseng powder.