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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
Ecological Characteristics of Vibrio vulnificus in Estuary of Kum River
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 53~59
Vibrio unlnificus, a normal inhabitant in estuaries, is of great concern because it is a potent human pathogen causing septicemia, wound infection and gastrointestinal disease in Kum river, sampling was undertaken in five station from March, 26, 1993 to February, 22, 1994. Samples of 54 and 49 were collected from seawater and bottom deposit. The total detection rate of V. unlnificus was 11.7%. The detection rates of V. unlnificus in the seawater and the bottom deposit were 9.3% and 14.3% respectively. V. unlnificus was mainly detected in estuary water when temperature was above 23
and salinity was below 15%. We suppose that water when temperature, salinity, pH and COD affect growth of V. unlnificus.
Effect of Recombinant Bovine Somatotropin Administration on Bovine Somatotropin Levels in Cow Milk
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 61~64
The present study was conducted to examine the effect of recombinant bovine somatotrpin(
BST), which was administered to cow to promote milk production, on bST levels in milk. Fourteen cows were divided cows were divided into two groups: 1) control cows received neither
bST nor vehicle, 2) treated cows were administered twice at two-week interval with 500 mg
bST each cow byj after lst injection. Milk samples were taken on day 0 (prior to injection), day 7 (7 days after lst injection), day 21 (7 days after 2nd injection) and day 35 (21 days after 2nd injection). Milk bST concentration was measured by the radioimmunoassay method. There was no statistical difference(p<0.05) in milk bST levels between two groups showing bST levels in the range of 1.8 ng/m/ to 3.1 ng/m/. That is,
bST administration did not increase bST levels in milk.
Antibacterial Activity and Characteristics of Bacteriocin Produced by Lactobacillus plantarum LMG 7945
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 65~71
Bacteriocins from lactic acid bacteria have attracted much attention in recent years because of their useful worth in increasing safety and extending shelf life of foods. These substances show an inhibitory effect against some food spoilage bacteria and food-borne pathogens. The inhibitory effect fo the bacteriocin produces by lactic acid bacteria against Listeria monocytogenes(L. monocytogenes) was examined in this study. The culture supernatants of 5 kinds of bacteria among the 10 kinds of testes lactic acid bacteria had the inhibitory activity against Listeria sp., various Gram positive and Gram negative bacteria. Bacteriocin produced by Lactobacillus plantarum(Lact. plantarum) LMG 7945 was the most active toward L. monocytogenes. Bacteriocin production of the Lact. plantarum LMG 7945 cultured on MRS broth was increased late logarithmic phase over early stationary phase. This bacteriocin was stable at heat treatment and acidic pH relatively; The activity was retained after heating at 121
for 15min and was active in the pH range of 2~4 but was lost above pH 5.
Effect of Marine Toxins on the Rabbit Platelets
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 73~79
Incidents of seafood and massive fish kills have been rapidly increasing in both frequency and geographical distribution and the socioeconomic impacts brought by those incidents. However, the biological origins of those marine toxins have not been well clarified. Most of the marine organisms investigated are filter-feeder, which accumulate toxins from their food and/or their symbiotic microalgae. We have examined the action on rabbit platelets of marine toxins isolated from cultured dinoflagellates and sponge collected at Okinawa. Maitotoxin (MTX) is a water-soluble toxin isolated from the cultured dinoflagellate Gambierdiscus toxicus which causes a seafood poisoning in tropical regions. Zooxanthellatoxin A (ZT-A) was isolated from exteracts of cultured symbiotic dinoflagellate Symbiodinium sp. (socalled zooxanthella) from flatworms of the genus Amphiscolops collected at Okinawan marine sponge Theonella sp. MTX caused a disaggregation and a dissolution of large aggregates. ZT-A caused a dissolution of small aggregates followed by a increment of light tranmission. TZ-A caused an initial and transient shape change followed by a sustained aggregation and a increment of large aggregates. In conclusion, marine toxins exert unique patterns on the light trasmission and the size of aggregates in rabbit platelets by their concentrations and kinds
Dietary Exposure of Aflatoxin
and Cancer Risk Assessment
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 81~87
Daily exposure of aflatoxin B1 (AFB1) was estimated in foods (rice, barley, soybean, peanut, soysauce, soybean paste) by ELISA (enzyme linked immunosorbent assay) using polyclonal antibody R101. Before ELISA, a simple extraction method was applied for the quantitation of AFB1 in foods using chloroform which showed high recovery (70
12%). AFB1 levels in foods were 0.32 ng/ml (rice), 0.24ng/ml (barley), 0.22 ng/ml (peanut), 0.30~0.78 ng/ml (soysauce), and 0.2 ng/ml (soybean paste). Based on food consumption, we estimated that Koreans were exposed to AFB1 at the level of 1.86
0.46 ng/kg/day and liver cancer incidence attributed to AFB1 exposure (assuming that AFB1 as a single hepatocarcinogenic agent) might be calculated to be 13.1 per 100, 000 population. Our data demonstrate that AFB1 levels in foods were below the regulation of 10 ppb in foods and might not be the major risk factor for the high incidence of lover cancer in Korea.
Contamination of Listeria spp. in Market Beef
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 89~95
Highly lethal Listeria monocytogenes, causing bromatoxism through vegetables, dairy products, meat products and shellfish etc, was examined for possible contamination in market beef. USDA, FDA, Malthus and Modified Cold Enrichment methods were used for the detection of Listeria spp.. Samples of domestic and imported market beef were collected from local meat shopsat Seoul, Korea. Total two hundreds and six of Listeria spp. were isolated and identified from beef. Among 206 isolates, the number of L. welshimeri was one hundred and twenty-one(44.8%). The numbers of isolated L. innocua, L. murrayi, L. monocytogenes, L. grayi, L. seeligeri, and L. ivanovii were 49(18.1%), 14(5.2%), 12(4.4%), 6(2.2%), 2(0.7%), and 2(0.7%), respectively. Detection rates of Listeria spp. varied among four methods. The highest detection rate of Listeria spp. in market beef was found at USDA method and that of L. monocytogenes was found at Malthus method.
Effects of Storage Temperature and Packaging Methods on the Physicochemicl Quality of Boiled-Dried Anchovies
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 97~102
For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18
was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5
as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.
Effects of Storage Temperature and Packaging Methods on the Microbiological and Organoleptic Qualities of Boiled-Dried Anchovies
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 103~109
Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33
, RH 5
95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15
). However, cooling(5~1
) as well as well as freezing temperatures(
) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.
A Study on the Shelf-life of Sausages in Refrigerated Storage
Journal of Food Hygiene and Safety, volume 10, issue 2, 1995, Pages 111~131
Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4
), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4
. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.