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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 20, Issue 4 - Dec 2005
Volume 20, Issue 3 - Sep 2005
Volume 20, Issue 2 - Jun 2005
Volume 20, Issue 1 - Mar 2005
Selecting the target year
Determination for Inflow Routes of Insects Caused by Manufacturing and Drinking Process in Korean Rice-wine
Kim Seung-jin ; Lee Jeoung-hoon ; Choi Yuung-hwan ; Kim Gye-won ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 123~127
To determine the possibility of inflow routes for insect in Korean rice-wine, we investigated catalase (CAT) activity and oxygen bubble formation through stereoscopic microscope in pasteurized insects (bee, fly, fruit fly) treated with
. The pasteurization condition was 30 and 60 min heating at 65 and
. Bubble was not shown under the CAT level of 50
. CAT activity level was more sensitive compared with oxygen bubble formation, but the CAT activity had correlation with oxygen bubble formation method. We also tested bubble formation at room temperature, 65 and
for 30 days. The bubble formation was slowly decreased in all insects at room temperature during experiment, but it was rapidly decreased at 65 and
. The fruit fly was not shown bubble formation at 65 and
. These results suggest that bubble farmation method was a new simple method for inflow routes of insects caused by manufacturing and drinking process in pasteurized Korean rice-wine.
Purity Improvement of Calcium Lactate and Calcium Citrate Prepared with Shell of Anadarac tegillarca granosa
Kang mee-Sook ; Soh Gowan-Soon ; Shin Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 128~133
Ash of Anadarac tegillarca granosa shell was used for preparation of calcium lactate and calcium citrate, and improvement of their purity was carried out by using ammonium chloride process (ACP) and ammonium nitrate process (ACP). Purity of calcium lactate and calcium citrate made by the reaction of ash of Anadarac tegillarca granosa shell with lactic acid solution and with citric acid solution was 94.35-96.72 and
, respectively. However, purity of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified from the ash of Anadarac fegiliarca granosa shell using ACP and ANP method was 99.53-100.34 and
, respectively. The purity of these calcium products were higher than those of calcium lactate and calcium citrate made with ash of Anadarac tegillarca granosa shell. Whiteness of calcium lactate and calcium citrate prepared with purified calcium carbonate pre-purified using ACP and ANP method was 94.8-98.5 and 99.4-101.5, respectively. Whiteness of these calcium products was higher than that of calcium lactate (91.8) and calcium citrate (92.9) made with the ash of Anadarac tegillarca granosa shell. Therefore, we estimated that calcium lactate and calcium citrate prepared with purified calcium carbonate using ACP and ANP method could be used potentially as a food additive for calcium supplement.
Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives
Shin Dong-Hwa ; Kim Yong-Suk ; Lee Young-Hwan ; Bang Jeong-Ho ; Om Ae-Son ; Shin Jae-Wook ; Lee Tal-Soo ; Jang Young-Mi ; Hong Ki-Hyoung ; Park Sung-Kwan ; Kwon Yong-Kwan ; Park Jae-Seok ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 134~140
Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.
Studies on Simultaneous Determination of Chlorophyll a and b, Pheophorbide a, and
in Chlorella and Spirulina Products
Lee Young Ja ; Kim So Hee ; Kim Jin-Sook ; Han Jeong A ; Seo Hae Jeom ; Lim Hyo Jeong ; Choi Soo Young ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 141~146
A simple and sensitive analysis method based on reverse phase (RP) HPLC with UV detector was developed for simultaneous determination of chlorophyll a and b, pheophorbide a and
in Chlorella and Spirulina products. For added concentration
of chlorophyll a and b, pheophorbide a and
, recoveries of those were 70.3, 71.6, 60.1 and
, respectively, with relative standard deviations of 2.8,6.0, 10.6 and
. Limit of detection and quantification had ranges of
, respectively. Calibration curve was linear with correlation coefficient of 0.995 for chlorophyll a and b, pheophorbide a and
. Results of simultaneous determination in Chlorella and Spirulina products were showed ranges of
for chlorophyll a,
for chlorophyll b,
for pheophorbide a and
, respectively. Chlorophyll b contents in Chlorella products were detected above 30 times level to those in Spirulina products.
contents in Spirulina products were detected 2.7 times level to those in Chlorella products.
Study on Handling Practices and Consumption of Potentially Risky Foods in Family Home
Yoon, Ki-Sun ; Yoon, Hyun-Joo ; Koo, Sung-Ja ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 147~158
A food safety survey was conducted to assess the housewives' handling practices and consumption of potentially risky foods in family home. More than
of the respondents wash their hands without soap or use their wash towels after contact with potentially risky foods such as meat, poultry, fish, shellfish, raw eggs, meat processed foods, raw fruits and vegetables. Over half of the respondents have consumed undercooked eggs without recognizing the potential health risk of consumption of raw eggs.
of the respondents do not wash their hands after breaking raw eggs, indicating high risk of cross contamination while handling raw eggs. More than
of the respondents just use running water to wash fresh fruits and vegetables.
of the respondents have consumed sushi/sashimi or raw oysters, respectively in the past 12 months. The results of this study indicate the substantial risks of unsafe food-handling practice at the points of cross-contamination, cooling practices, storage time, and consumption of potentially risky foods at home. Considering the housewives' participation in school food service, development of food safety education program for the housewives is needed to promote safe handling practices of potentially risky foods.
Simultaneous Determination of Simetryn and Buprofezin by Gas Chromatography with Nitrogen Fhosphorus Detector
Kim Eunjeung ; Kim Sungdan ; Lee Jaekyoo ; Kim Soojin ; Lee Sangmi ; Han Sunhee ; Kang Heegon ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 159~164
This method was described for the simultaneous determination of simetryn and buprofezin in rice, vegetables, and fruits by gas chromatography(GC) with nitrogen phosphorus detector. The GC method of simetryn and buprofezin was shown to give a linear detection ranges between
, respectively. For evaluation of GC method, simetryn spiked into rice, vegetables and fruits at the level of 4.653mg/kg was determined. The recoveries of simetryn by GC method were ranged from 57.9 to
. For evaluation of GC method, buprofezin spiked into rice, vegetables and fruits at the level of 2.817mg/kg was determined. The recoveries of buprofezin by GC method were ranged from 56.5 to
A Survey on Pesticide Residues of Commercial Agricultural Products in Gwangju Area
Kim Jongpil ; Gang Gyunglee ; Yang Yongshik ; Lee Hyanghee ; Chung Jaekeun ; Kim Eunsun ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 165~174
This survey was conducted to monitor the current status of pesticide residues in agricultural products collected in wholesale markets and big retailers in Gwangju, in 2004. A total of 751 samples was analyzed by multiresidue method. Vegetables and fruits accounted for the largest proportion of the commodities analyzed and those two commodity groups comprised 604
of the total number of 751 samples. Of these 751 samples, 112 samples
had pesticide residues and 29 samples
had violative residues. The detection rate was the highest
in January and the lowest
in June. The violation rate was the highest
in March and the lowest
in April. The violation rate in wholesale products was higher than that in big retailer products,
. And of 112 samples with pesticide residues, the agricultural product in which the pesticide residues were the most flequently detected was perilla leaf
followed by korean lettuce
and korean cabbage
and among 112 samples, 22 samples
had more than one pesticide. Procymidone
were the most frequently found in agricultural product analyzed.
Bacterial Reverse Mutation Test of Clean Natural using Salmonella typhimurium
Chun Myung-Sun ; Han Sang-Wook ; Cho Yoon-Hee ; Lim Yeong-Yun ; Kim Eui-Gyung ; Lee Hu-Jang ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 175~178
Clean Natural is a new disinfectant of which main components are propolis and wood vinegar from Quercus mongolica. To evauate the bacterial reverse mutation of Clean Watural, the in vitro Ames test using Salmonella typhimurium TA98, TA100, TA102, TA1535 and TA1537 were performed with clean natural at the concentrations 0, 5, 2.5, and 1.25 mg/ml/plate. Clean Natural was negative in Ames test with Salmonella typhymuyium with and without rat liver microsomal enzyme (S-9 fraction). These results indicate that Clean Watural does not cause bacterial reverse mutation.
Evaluation of the Quality on Confectionary
Park Geon-yong ; Hong Chae-kyu ; Cho Sung-ae ; Choi Young-hee ; Shin Young ; Han Sang-un ; Chough Nam-joon ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 179~184
This study was carried out to evaluate the quality of confectioneries among processed foods. Total samples were 3,716, and violative samples among them were 36. The snacks in confectioneries showed violative rate of
, and the traditional snack in snacks showed
. Violative items were acid value and peroxide value for the most part, so the fried snacks need to control the management hygienically. The nutrition ingredients were measured far carbohydrates, protein, fats, sodium and calories in bread. Indication values at packing were not suited to 18 of 20 breads on the indication criterion of ingredient. And nutrition ingredients were not indicated to breads of some company nevertheless be sure to indicated. The processed food should be managed thorough with regard indicated nutrition ingredient.
Hygienic Consideration on the Quality Change of Perilla Oil
Park Geon-yong ; Cho Sung-ja ; Jung Bo-kyung ; Kim Tea-rang ; Lee Chan-soo ; Chough Nam-joon ;
Journal of Food Hygiene and Safety, volume 20, issue 3, 2005, Pages 185~190
Perilla oil was measured on hygiene state and quality change for oil press condition. All sample .was commercially salted perilla oil, and was tested standard items. The result showed violative rate of
, and violative items were acid value and iodine value. Relationship between D.B.I. and iodine value was 0.78, so that unsuitability of iodine value should be caused of oxidation factor. But acid value was not relationship comparatively. The quality change appeared very small by roasting conditions, but quality of perilla seed gaye many influence on quality of oil. Therefore use of fresh perilla seed is a matter of great importance to quality of perilla oil. Perilla oil was demanded many attention on Quality management for stage and sold period because of high possibility of quality change.