Go to the main menu
Skip to content
Go to bottom
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 18, Issue 4 - Dec 2003
Volume 18, Issue 3 - Sep 2003
Volume 18, Issue 2 - Jun 2003
Volume 18, Issue 1 - Mar 2003
Selecting the target year
Matrix Solid-Phase Dispersion (MSPD) Isolation and Liquid Chromatographic Determination of Residual Furazolidone in Eggs
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 43~50
A liquid chromatographic method, using matrix solid-phase dispersion (MSPD) is developed for the extraction of residual furazolidone in chicken eggs. Blank or fortified egg samples (0.5 g) were blended with Octadecylsilyl (Bulk
, 18%. load, endcapped. 2 g) derivatized silica. After homogenization,
/egg and Na
matrix were transferred to a column made of 10 ml glass syringe and filter paper and compressed 4.0∼4.5 ml volume. The column was washed with 8 ml of hexane and dried under
gas. Furazolidone was eluted with acetonitrile (8 ml) under gravity. The eluate containing furazolidone was free from interfering compounds when analyzed by HPLC with UV detection (365 nm, photodiode array). Calibration curves were linear (r = 0.99985) and inter- (1.47%) and intra-assay (5.29%) variabilities for the concentration range examined (7.8∼497 ng/g of eggs, 20
injection volume) were indicative of an acceptable methodology for the analysis of furazolidone. Average recovery of furazolidone added to egg was 96.2%. The limit of detection for the proposed method was 1 ng/g for furazolidone. The method using MSPD is proposed as an alternative assay to the classical method which involves the use of large volumes of a harmful solvent and requires a long tedious separation and clean-up processes prior to its determination.
Identification of Gamma-Irradiated Fruits by using Germination Test
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 51~55
A germination method was used to detect biological changes in gamma-irradated apple, orange, and lemon at low doses at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Ten fruit seeds of each sample were placed on moistened cotton and germinated at 3
for 7 days. Shoot lengths of all fruits were gradually grown for 7 days, but the growth was signficantly slow down by fifth day. During 7 days of germination, the growth of unirradiated fruits were significantly highter than the irradiated fruits. By examining the gamma-Irradiated fruits in this study, a germination method could be possibly one of the screening test to identify irradiated fruits.
Effects of Houttuynia cordata Thunb on Lipidperoxide and Cholesterol in 2,3,7,8-TCDD-damaged Rats
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 56~60
TCDD, one of the notorious toxic environmental pollutants, damages various organs including liver and is regarded as an endocrine disrupter. To investigate the effects of Houttuynia cordata Thunb (HCT) on the biochemical parameters of function, liver and serum of TCDD-treated rats were used. Seven days after the injection of TCDD (1
/kg), HCT (200 mg/kg) was administered to rats on every other day for four weeks. The lipidperoxide activity was examined by measuring the level of total cholesterol, HDL-cholesterol, LDL-cholesterol, total lipid and triglyceride (TG) in serum, and malondialdehyde (MDA) in liver tissue of rats. Result showed that lipidperoxidation was inhibited In the significant level when 2,3,7,8-TCDD-damaged rats were treated with HCT
Production and Specificity of Imunoglobulin yolk (IgY) on Vibrio parahaemolyticus
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 61~66
This study was conducted to produce the egg yolk Imunoglobulin (IgY) on Vibrio parahaemolyticus from immunized hen with lipopolysaccharide (LPS). Vibrio parahaemolyticus is considered as a potentially pathogenic bacteria, the causative agents of the gastroenteritis. According as the LPS antigens were injected into laying hens in order to produce antibodies against Vibrio parahaemolyticus in egg yolk. After chickens were immunized four times in 2 weeks interval and three times booster in 2 weeks interval, the profile of antibody Production was examined by ELISA. The Production of antibody in egg yolk was started in 1 week after the first immunization, reached peak in 7 weeks and maintained until 13 weeks later. The antibody titre in serum showed similar tendency as IgY. No significant difference in antibody titre when the titre compared to water diluted IgY and commercial IgY kit. Purified IgY reacted with only Vibrio parahaemolyticus, but other Vibrio species and food-borne pathogenic bacteria. In conclusion, we showed that it is possible to obtain a high antibody titre in chicken with quite low amounts of LPS antigen. These results suggested that egg yolk antibodies could be a good source for production of specific antibodies to pathogenic bacteria inducing epidemic gastroenteritis.
Primers for typing Listeria spp. using Random Amplified Polymorphic DNA (RAPD) ANalysis
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 67~72
Random amplified Polymorphic DNA (RAPD) analysis Is based on the amplification of random DNA segment using a single arbitrary primer. Polymorphic DNA patterns identified by this method can be used for typing Listeria monocytogenes. To select the primers for RAPD typing Listeria spp., the performance of 31 primers were compared by analyzing 13 Listeria spp. reference strains. Reproducible electrophoresis patterns were obtained. Among 31 primers, 6 primers (primer 6, HLWL74, UBC155, UBC127, Lis5, Lis11) showed better differentiation, when discrimination index, band clarity, band number, difficulty of band scoring were considered than the others. These primers will be useful far typing Listeria spp. in the future. Currently, we are under investigation for the RAPD typing of contaminated L. monocytogenes for the risk analysis of pork processing plant using these primers.
Studies of Egg-Shell Calcium (II) -A Study on Absorption Rate of Egg-Shell Calcium in Rat-
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 73~78
This study was to investigate interaction between ionization rate and absorption rate of calcium(Ca) in each feeding Ca sources in rats. The results were as follows. 1. The ionized Ca ions 134 into rats were absorbed in about two hours while Ca from other sources like powdered egg-shell Ca or precipitable Ca carbonate caused more than five hours to be absorbed. This means that the ionization of Ca is essential for the fast absorption in rat. 2. Absorption rate were increased in the rank order to brown rice vinegar-Ca acetate > brewed vinegar-Ca acetate > precipitated Ca carbonate > egg-shell Ca powder by feeding sources in rat and absorption rate of brown rice vinegar Ca was appeared 4 times highly than egg-shell Ca powder. 3. Absorption rate of brewed vinegar Ca acetate were appeared excellent, 1.4 times highly in case of the brewed vinegar at no ventilation condition than ventilation condition. 4. Ca concentration in blood serum was significantly enhanced the increased ionization rate of Ca in the above experiment rat models regardless of dietary Ca levels.
Screening of MRSA (Methicilline Resistant Staphylococcus Aureus) and seb Gene in Producing Strains Isolated from Food Service Environment of Elementary Schools
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 79~86
Most of food poisoning is frequently raised from mass catering. Especially, staphylococci takes the large part of pathogenic agents which are related to the hygienic condition. Among total 98 samples, four staphylococci were isolated from food service environment such as drinking water (A), hands (D), refrigerator and apron (E) of 5 elementary school (A, B, C, D, E) in Gyeongnam Province. These isolated strains are characterized as 1 MRCNS (Methicilline Resistant Coagulase Negative Staphylococcus aureus) and 3 MSCPS (Methicilline Sensitive Coagulase positive Staphylococcus aureus). Also, production of enterotoxin B (sob gene) were examined by PCR which has known as a big problem because of their temperature resistance. Hence, PCR was performed on isolated 4 staphylococci. The all 4 isolated Staphylococcus aureus have 477 bp of seb gene. Antibiotics susceptibility test was completed on PCR detected strains. All strains were fully resistance to ampicillin and penicillin. The drinking water of A place has resistance to oxacilline, therefore this strain turned out to be MRSA (Methicilline Resistant Staphylococcus Aureus).
Effects of Cooking and Processing on the Reduction of Aflatoxin Content in Corn
Journal of Food Hygiene and Safety, volume 18, issue 2, 2003, Pages 87~93
This study was performed to investigate aflatoxin reduction resulting from the pre-treatment and the cooking and processing of corn. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on a type of corn imported from the United States. The aflatoxin-produced com (AC) was pre-treated in three ways in order to reduce aflatoxin: exposure to sun light for 7 days (SC); ultraviolet irradiation for 56 hours (UC); and washing with water three times (WC). Four kinds of cooking and processing methods (boiling, steaming, baking, and popping) were used to reduce aflatoxin in the AC control, SC, UC, and WC. These treatments produced com gruel, com cakes, com bread and popcorn. The aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level of the AC was significantly decreased by sun light and UV (p<0.05), and decreased by washing. After cooking and processing the AC, SC, UC, and WC, and averaging the total aflatoxin levels in the final products, the greatest reduction was found in the com gruel, then the popcorn, then the corn cakes, and the least reduction in the com bread. These results indicate that sunlight and ultraviolet energy could be effective factors in aflatokin degradation in corn before cooking and processing. This study also indicates that boiling, steaming, baking and popping were helpful in reducing the aflatoxin level in the com and that the most helpful factors were exposure time to heat. More research is needed to reduce the aflatoxin level down to below the maximum tolerable level of aflatoxin in foods.