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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 16, Issue 4 - Dec 2001
Volume 16, Issue 3 - Sep 2001
Volume 16, Issue 2 - Jun 2001
Volume 16, Issue 1 - Mar 2001
Selecting the target year
Application of Multiplex PCR Using Lis-mix Primers in Food test and Specific Detection of Listeria ivanovii
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 251~257
Listeria monocytogenes and L. ivanovii are important food-pathogens for human and animal. The diagnostic of Listeria in food using culture medium requires time and laborwork, because there are many other non-pathogenic species like L. innocua, L welshimeri, L. seeligeri and L. grayi in Genus Listeria. For these reasons, Lismix multiplex PCR method was developed as a rapid method for the detection and identification of Listeria. In this study we developed a practical system of Lis-mix PCR detection for the application to food samples and new developed Siw-mix III PCR system overall 69 listerial strains were successful species-identified and confirmed. Also, the Siw-mix III PCR system allows the species-specific identification among L. ivanovii, L. welshimeri and L seeligeri in a single PCR.
Isolation and Identification of Campylobacter spp. from Raw Chicken Carcasses in food Service
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 258~263
Campylobacter spp. isolated and identified from the raw chicken carcasses in food service, were characterized. Total bacterial counts on the skins of raw chicken were 10
CFU/g and a total of 205 strains were primarily isolated after enrichment culture and selective culture of the sample with candle and microaerophilic chamber method. Among them, twenty eight strains of Gram-negative, catalase-positive and oxidase-positive were further isolated by the determination of biochemical characteristics. Only sixteen strains of them were finally identified as Campylobacter with PCR of pA and pB primers. Nine strains, more than half of them, have grown at 42
and seven strains defined as thermophilic Campylobacter grew not at
, but at 42
. Therefore, more careful management of food safety for raw chicken is needed in food service. Particularly, we should concern the raw chicken carcasses with high bacteria contamination, more them 10
CFU/g, which possibly includes Campylobacter spp. grown at low temperature.
Antimicrobial Activity of Lactobacillus reuteri Against Major Food-Borne Pathogens
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 264~273
Antimicrobial activities of ave different probiotics (Lactobacillus reuteri, L. acidophillus, L. bulgaricus, L. casei and Bifidobacterium longum) against 8 bacterial pathogens were determined on the Mueller Hinton Agar containing supernatant of probiotics obtained from 3 different growth conditions (MRS without glycerol, MRS with 0.5 M glycerol or 0.25 M glycerol solution). Though antimicrobial activity of L. reuteri in the first two conditions was not better than the others', the activity was significantly higher than that of others in 0.25 M glycerol solution. This prominent effect might be attributable to reuterin, produced by L. reuteri using glycerol. We could detect the presence of reuterin in the supernatant of 0.25 M glycerol solution with 500 MHz Nuclear Magnetic Resonance (NMR). The result of minimum bactericidal concentration (dilution fold) has revealed that reuterin showed pan-bactericidal effects against 8 major food-borne pathogens. To examine any changes of antimicrobial activities of the probiotics, the probiotics were treated with different pH conditions, pepsin or trypsin digestion. Antimicrobial activity of reuterin was not entirely affected by any of these treatments, while the activities of the other probiotics were significantly decreased.
The Screening of Aflatoxin Producing Fungi from Commercial Meju and Soy Bean Paste in Western Gyeongnam by Immunoassay
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 274~279
Generally, non-aflatoxigenic fungi, such as Aspergillus oryzae, and Aspergillus are main microflora in Korean traditional fermented foods including Meju and soybean paste, but sometimes, Aspergillus flavus and Aspergillus parasiticus can be contaminated and accumulated aflatoxins during fermentation and storage. So the screening of aflatoxigenic strains in fermented traditional food is very important to improve the sanitary quality of those foods. In this work, we screened aflatoxin producing fungi from commercial Meju and soybean paste in Western Gyeongnam by immunoassay. Samples were randomly purchased from market of the commercial Meju(10 EA) and soybean paste(20 EA) in nine areas of Western Gyeongnam. Of the samples collected,24 strains and 22 strains of Aspergillus sp. were isolated from Meju and soybean paste, respectively. The isolated strains were cultured on SLS media at
for 15 days. The cultured broth were extracted with ethyl acetate and were analysed to determine aflatoxin B
) by direct competitive ELISA(DC-ELISA). Six strains(25%) isolated from Meju, and 2 strains(9%) isolated from saybean paste, were confined as aflatoxin producing strains. The average range of aflatoxin productivity of isolates from Meju was 54.6
38.7 ng/ml and that from soybean paste was 11.1
8.6 ng/ml, respectively. Among them, isolated strain No. M-5-4 produced a high level of AFBl and showed 98.26 ng/ml of AFB
. Every isolates were also re-confined their AFB
productivity by thin layer chromatography(TLC). The TLC results also showed same trend as DC-ELISA results. As the above results, the screening of hazard mycotoxigenic fungi from traditional fermented foods should be necessary for the safety and the application of HACCP system in the food manufactory in Korea.
Monitoring and Trends Analysis of Food Poisoning Outbreaks Occurred in Recent Years in Korea
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 280~294
Despite to the reality that the outbreaks from flood poisoning in Korea have been continuously increasing in the last two decades, it was very much neglected even in the public health field in Korea. Food poisoning outbreaks resulted in many cases not only in the damage of health but also in the death of many lives. However, this problem can be effectively solved by effects through health education activities, but not solely by the legal measures. This study was carried out to provide information that can be used in planning health education programs and proposing new rules to prevent any possible outbreaks from flood poisoning. The main problems contributing to flood poisoning outbreaks in an institutional setting or school catering and at home were reviewed and analyzed through the epidemiological investigations and articles related to flood poisoning in the last a decade (1991 ∼ 2000). Accordingly, the data presented in this study are sufficient to show and prove the significant trends in food poisoning accidents in Korea. The major findings investigated in this study are as follows. The frequency of food poisoning accidents as well as the number of victims have continuously increased in Korea. The number of victims per food poisoning accident is also increased from 20 persons in 1990 to 69.8 persons in 2000. Therefore, we should realize that the group poisoning outbreaks occur more frequently and the size of group poisoning accidents is getting larger. Among four seasons, the food poisoning accidents occurred more frequently in the summer (May ∼September) until 1997, However, after 1997, the food poisoning accidents occurred evenly in three seasons except the winter. The most important bacteria that cause food poisoning in Korea were Salmonella spp., Vibrio spp. and Staphylococcus aureus. They occupied 85∼90% of the rates of accidents and the number of victims.
A Evaluation of the Caffeine Contents in Commercial Foods
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 295~299
This study was performed to survey and evaluate the contents of caffeine in commercial palatability foods by HPLC. The contents of caffeine in commercial palatability foods were 9.0~49.2 mg in black tea, 35.9~141.4 mg in coffee, 12.4~48.0 mg in green tea, 7.1 ~16.5 mg in brown rice green tea, 22.8 mg in cocoa tea, 10.3~25.0 mg in cola and 10.0~48.2 mg in ice bar(coffee) respectively. The contents of caffeine extracted from black tea, coffee(roasted beans) and green tea were rapidly increased for five minutes from the extraction initiation, and were not nearly changed after ten minutes. Moreover, the caffeine contents were increased until 10
of extraction temperature.
A Study on the Contents of Inorganic Metals and the Safety in Botanical Pills
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 300~307
This study was conducted to determine the content of inorganic metals in botanical pills and assess the safety of mineral balance in body. Inorganic metals (Fe, Ca, Zn, Na, Mg, K, Pb, Cd, Cr) were detected in 11 kinds, 51 samples by Atomic Absorption Spectrophotometer. The average concentration of inorganic metals in botanical pills was in the order of K(7933.32 mg/kg)>Na(5848.58mg/kg)>Ca(2741.60mg/kg)>Mg(1595.34mg/kg)>Fe(353.14mg/kg)>Zn(22.49mg/kg)>Cr(3.51mg/kg)>Pb(0.24mg/kg)>Cd(0.09mg/kg). In samples, Morus and Laminaria contained a great quantity of K and Na, Acanthopanacis cortex, Eucommia ulmoides, Pinus densiflora, Lycii fructus, Allium sativum for. pekinense, and Platycode radix had much more amount of K than that of Na, in the mean time, Artemisia capillaris, Carthamus tinctorius seed, and Rubi fructus had various kinds of plenty inorganic metals.
A Study on the Contents of Heavy Metals in the Commercial Processed Foods
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 308~314
This study was conducted to determine the content of heavy metals in canned foods and soft drinks available on the Korean markets. Trace metals (Pb, Cr, Cd, and Sn) were detected in 24 kinds, 120 samples by Atomic Absorption Spectrophotometer. The average concentration of heavy metals in canned foods was in the order of Sn (6.930 ppm)>Cr (0.050 ppm)>Pb (0.030 ppm)>Cd (0.008 ppm), which was the same order in soft drinks as Sn (3.519 ppm)>Cr (0.080 ppm)>Pb (0.024 ppm)>Cd (0.001 ppm). The total contents of heavy metals in canned fruits and fruit juices were relatively higher than those in cans and drinks made of vegetable and fish. It can be supposed that the high acidity owing to the organic acid of fruit itself promotes to extract metals from can materials, and although fish usually contains more heavy metals than vegetables, canned fish revealed low level because internal organs and most of skin which had more heavy metals than meat were removed throughout canning process. Because processed foods such as canned foods and soft drinks are very popular with the children and adolescence according to the change of life style and eating habit, and the possibility of exposure to heavy metals by the habitual intake of these is increasing simultaneously, it is suggested that more practical study about the process of exposure and the amount in each step is needed fur the assessment of safety.
Heavy Metals in Fishery Products, Sold at Fish Markets in Seoul
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 315~323
This study was concentrated that the contents of heavy metals were estimated from 782 samples of sold fisheries in Seoul(33 species in fishes, 15 in bivalves, 12 in crustaceans and 10 in others) by Atomic Absorption Spectrometer. The contents of As, Cd and Pb [minimum~maximum (mean)] were N.D.~0.162 mg/kg(0.021),0.001~0.120 mg/kg(0.014) and 0.015~0.499 mg/kg(0.111) in fishes, 0.003~0.311 mg/kg(0.052), N.D.~1.905 mg/kg(0.182) and 0.013~0.462 mg/kg(0.138) in bivalves, N.D.~0.328 mg/kg(0.042), 0.002~1.113mg/kg(0.079) and 0.006~-.510 mg/kg(0.109) in crustaceans, N.D. ~0.181 mg/kg(0.024), 0.001~0.214 mg/kg(0.033) and 0.010~0.877 mg/kg(0.118) in others respectively, bivalves were the highest than others. The average weekly intakes of three metals from sold fisheries took about 1.4~26.4% of PTWI (provisional tolerable weekly intakes) that FAO/WHO Joint Food Additive and Contaminants Committee had set to evaluate their safety.
Contamination and Risk Analysis of Heavy Metals in Korean Foods
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 324~332
Foods constitute a large portion of heavy metal exposure toward general population and attract a deep concern with respect to assuring human health. This study summarized published data in Korea on the content, and dietary intake of heavy metals and assessed their risk potential in comparison with foreign data. An analysis for the yearly fluctuation of metal contents including arsenic, cadmium, mercury and lead by flood group (marine fishes, coastal shellfishes, freshwater fishes, cereal grains) exhibited a decreasing trend from the 1970s to the 1990s. When compared with domestic standards of heavy metals, their mean contents were below the limit and their maximum values seldom exceeded the limit. The data on the dietary intake of heavy metals by Koreans showed a decreasing trend from the 1980s to the 1990s. The average intakes offs and Hg were 6∼8% and those of Cd and Pb were 50∼80% of PTWI(provisional tolerable weekly intake), all of which were below the tolerance. As the extreme intakes of these metals may exceed the PTWI, a careful assessment for them may be necessary. Dietary intakes of Cd, Hg and Pb by Koreans lie in the mid-level among countries cited in the GEMS/Food monitoring data. As fishery foods are suspecious of contamination with Hg, Cd and As, and floods in general are with Pb, it is necessary to establish legal limits for these metals and monitor any progress of their contamination. Furthermore, overall assessment of exposure to heavy metals from all sources including floods, air, drinking water and occupation should be made in order to confirm the dietary risk factors and to assure the safety of food resources.
Comparison of the Overall Migration Values from Various Plastic Food Packaging Materials into Food Simulants Under High Temperature Testing Conditions as Described in the Regulations of Different Country areas
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 333~341
The actual overall migration data obtained from plastic food packaging materials into food simulants under high temperature testing conditions as described in the regulations of European Union, USA, and Korea or Japan were compared. Overall migration values(OMVs) with non-fatty food simulants under high temperature conditions were observed to be generally below 2.5 mg/dm
except polyamides(CPA and PA 6,6) which were tested at 121
for 2 hrs. As for the fatty food simulants, the OMVs with soybean oil were higher than other simulants. Among the films tested, PVC wrap showed higher OMVs ranging between 23.9 and 54.6 mg/dm
than others. The OMVs were measured at higher level with the elevation of contact temperature and the extension of contact time, and in fatty food simulants rather than in non-fatty simulants. Under similar testing temperature and time conditions. the OMVs tended to be increased in polar films like PA with polar simulants, and contrarily in non-polar films like PO with non-polar simulants. It is noteworthy that a discrepancy with regard to the result of OMVs was observed for some films as a result of different migration testing methods and conditions of each country areas.
Inhibition of Chitin Sulfate on Human Low Density Lipoprotein(LDL) Oxidation by Macrophages
Ryu, Beung-Ho ; Yang, Seung-Taek ; Moon, Yoon-Hee ;
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 342~348
Growing evidence indicates that oxidized low density lipoprotein (LDL) may promote atherogenesis. Therefore, inhibition of LDL oxidation may impede this process. The effect of chitin sulfate on the susceptibility of human low density lipoprotein (LDL) to macrophages-induced oxidation was investigated by monitoring a thiobarbituric acid reactive substance (TBARS). Chitin sulfate inhibited LDL oxidation by macrophages in a dose dependent manner, with a 50~100
M, as assessed by TBAaS assay. Chitin sulfate, at 100
M, almost completely inhibited the macrophage-induced increase in electrophoretic mobility of LDL. Also, chitin sulfate almost completely inhibit
￣ at concentration of 100
M. These observations suggest that chitin sulfate might be an effective in prevention of atherosclerosis.
Antioxidant Effects of Sesamin and Sesamolin in Streptozotocin-induced Diabetes Mellitus Rat
Journal of Food Hygiene and Safety, volume 16, issue 4, 2001, Pages 349~354
Oxidative stress is believed to play an important role in the development of vascular complications associated with diabetes mellitus. We examined the antioxidative effect of sesamin and sesamolin on the preventing the development of insulin dependent diabetes mellitus using streptozotocin-induced Spraque Dawley diabetic rats. From 48 hours after injection of streptozotocin (60 mg/kg body weight), a portion of diabetic rats were fed with 0.2% sesamin and sesamolin containing diet for 3 weeks. There were significant differences of blood glucose and kidney weight between diabetic ports and control. Sesamin and sesamolin increased glutathione-S-transferase activity in kidney. The concentration of the thiobarbituric acid-reactive substances in the serum, liver, and kidney of diabetic rats administered sesamin and sesamolin decreased significantly as compared with that of the non-treated diabetic group. Dietary sesamin and sesamolin suppressed the oxidative stress in the diabetic rats. These results demonstrated that sesamin and sesamolin are potential and effective antioxidants that can protect the complications associated with diabetes.