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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 21, Issue 4 - Dec 2006
Volume 21, Issue 3 - Sep 2006
Volume 21, Issue 2 - Jun 2006
Volume 21, Issue 1 - Mar 2006
Selecting the target year
Classification of Korean Traditional Foods According to the Codex Food Category System
Lee Mi-Gyung ; Oh Won-Taek ; Lee Su-Rae ; Lee Tal-Soo ; Jang Young-Mi ; Hong Ki-Hyoung ; Park Sung-Kwan ; Kwon Yong-Kwan ; Han Youn-Jeong ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 1~8
This project was undertaken to compare the Korea Food Standards Code, Food Additives Code and Codex Food Category System and to propose necessary measures to improve the regulatory system of food additives which are scientifically reasonable and harmonizable with international standards. Current food grouping and nomenclature in Korea were specifically compared with the Codex Food Category System and measures to solve any problems in connection with the use of additives in traditional foods were attempted. Among the food commodities in the Korea Foods Standards Code, 8 food groups including Korean confections, semisolid starchy syrups, bean curds and starch gels, edible oils and fats, tea beverages, seasoning foods, kimchi and salted vegetables, and ginseng products were chosen to propose some improvement measures to harmonize the classification, nomenclature, definition and use of additives with the Codex standards.
Alternative Sweetener of Sucrose by using Threshold Value and Effects of Salt Addition on the Sweetness
Hwang Cheol-Seung ; Kim Yong-Suk ; Shin Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 9~13
In this study the expression of the sweetness by using threshold value and effects of salt addition on the sweetness was carried out in model system. Threshold value was 0.4% in sucrose solution and was 0.75-0.80% in the mixture of sweeteners such as low glutinous starch syrup and reduced starch syrup with sucrose solution. The equation between mixture of sweeteners and relative sweetness (
) on sucrose was induced. The sweetness of red bean paste prepared with low glutinous starch syrup and reduced starch syrup were estimated as 32.78-34.32 by using threshold value, and those lower than 55 of red bean paste prepared with sucrose alone. The synergistic effect of sweetness was observed when 0.05% salt in sugar solution (2.0%) and 0.2% salt in red bean paste were added, respectively. It showed that the addition of salt could be increase the degree of sweetness and decrease the quantity of sweeteners.
Comparison between Use Levels of Food Additives by Codex and Korea
Lee Mi-Gyung ; Lee Su-Rae ; Park Sung-Kwan ; Hong Ki-Hyoung ; Lee Tal-Soo ; Jang Young-Mi ; Kwon Yong-Kwan ; Park Seong-Guk ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 14~22
It is anticipated that difficulties are encountered in comparing the use levels of food additives between Korean and Codex systems because of the differences in the use level pattern and food classification method. This study was attempted to construct comparison tables between Korean and Codex standards for benzoic acid, food red No. 2, sulfur dioxide and polysorbate as well as for soybean paste, hot soybean paste and intstant noodle. Difficulties were found to be due to the food category system in use levels by additives and due to the mixed pattern of use level setting in Korea in use levels by food commodities. The comparison tables proposed in this study will be utilized momentously by regulatory authorities and food processing industry. This study showed the necessity to pay attention in comparing the use levels of food additives by country and food commodity.
Trend of Antimicrobial Susceptibility and Multiple drug Resistance Patterns of Salmonella entericia Serovar Enteritidis Isolated from Foodborne Patients in Seoul between 2001 and 2005
Park Seog-Gee ; Kim Moo-Sang ; Lee Young-Kee ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 23~30
Antimicrobial susceptibility and multiple drug resistance patterns have been carried out on total of 364 isolates of Salmonella enterica serovar Enteritidis isolated from foodborne patients in Seoul from 2001 to 2005. Overall, the highest percentage of resistance was found to the following antimicrobial agents: streptomycin (46.7%), ampicillin (37.3%), ticarcillin (36.7%), tetracycline (36.0%), nalidixic acid (20.7%), chloramphenicol (13.3%), amoxicillin/clavulanic acid (6.7%) and Ampicillin/sulbactam (4.0%). Seventy five percentage of isolates were found to be resistant to one or more of the antimicrobes tested. The resistant rates to nalidixic acid and chloramphenicol in S. Enteritidis tested were annually increased but the resistant rate to tetracycline was decreased and the resistant rates to streptomycin, ampcilin and ticarcillin were remained steadily. The most frequent patterns of multiresistant isolates were only nalidixic acid resistant (18.0%) and streptomycin-tetracycline (18.0%), streptomycin-ampicillin-ticarcillin (10%), and ampicillin-ticarcillin (5.5%). Overall the resistant rates of 1 drug was 19.3%,2 drugs 24.7%, 3 drugs 6.7% and 4 or more drugs 24.0%. The resistant rates of 1 drug and 2 drugs in 2005 were increased dramatically.
Quality Characteristic of Beverage with Gastrodia elata Blume Extract
Hong Sun-Pyo ; Jeong Hae-Sang ; Jeong Eun-Jeong ; Shin Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 31~35
This study was performed to evaluate the Quality characteristics of the beverage with Gastrodia elate Blume extract. In the sensory evaluation of Gastrodia elata Blume beverage, score of color, flavor, taste, and overall acceptability were the best for a mixing ratio of extract 50%, oligosaccharide 10%, citric acid 0.02%, apple juice 7%, and distilled water 32.98%. Brix and pH of Gastrodia elate Blume beverage were 16.97 and 4.27 Free sugars of Gastrodia elata Blume beverage were composed glucose (3417.72 mg/100g), fructose (2215.68 mg/100g), and sucrose (1615.68 mg/100g). Organic acids of Gastrodia elata Blume beverage were composed malic (472.60 mg/100g), citric (290.27 mg/100g), succinic (276.63 mg/100g), and fumaric acids (1.73 mg/100g).
Survival of Food-borne and Pathogenic Microorganisms in Hot Spring Water
Zheng Jian-Bin ; Ahn Yong-Sun ; Jeong Do-Yeong ; Kim Yong-Suk ; Shin Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 36~40
This study was conducted to investigate the effects of hot spring water against the survival of food-borne and pathogenic microorganisms. Staphylococcus aureus, Bacillus cereus, and Escherichia coli, which are food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are skin disease pathogens, and Helicobacter pylori, gastritis inducing microorganism, were tested. The content of fluoride in tested hot spring water is 14.1 mg/L, which is higher than the standard of safe for drinking water 1.5 mg/L, but the results on 48 other items were up to the standard. Hot spring water didn't show the bactericidal effects against food-borne microorganisms, C. albicans, and H. pylori tested. However, the viable cell populations of B. cereus and T. mentagrophytes were decreased, which were depends on the temperature of hot spring water. From these results, we confirmed that hot spring water didn't show the bactericidal effects against food-borne microorganisms, skin disease pathogens, and gastritis inducing microorganism, but the growth of some microorganisms were inhibited by high temperature (
Quantitative Evaluation of Foodborne Pathogenic Bacteria in Commercial Sangshik
Kwak Hyo-Sun ; Whang In-Kyun ; Park Jong-Seok ; Kim Mi-Gyeung ; Lee Kyun-Young ; Gho Young-Ho ; Bae Yoon-Young ; Moon Sung-Yang ; Byun Ju-Sun ; Kwon Ki-Sung ; Woo Gun-Jo ;
Journal of Food Hygiene and Safety, volume 21, issue 1, 2006, Pages 41~46
This study was carried out to survey the prevalence of foodborne pathogens in Sangshik products and their raw materials far the purpose of ensuring safety of those products in market, and establishing microbial regulatory standard. From 2002 to 2004, a total of 191 Sangshik products were purchased from market or mail-order sales, and major foodborne pathogens; E. coli, Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, E. coli O157:H7, Vibrio parahaemolyticus were tested. B. cereus, C. perfringens and E. coli were detected from 29 samples (15.2%), 21 samples (11.0%) and 1 sample (0.5%), respectively. But other tested bacteria were not detected. For the identification of contamination source, 53 Sangshik ingredients were collected from 9 different manufacture factories. The results were similar with the Sangshik products. Aerobic plate counts were ranging from
. B. cereus was detected from 13 samples (24.5%), and counted as less than 100 cfu/g. C. perfringens were detected from 2 samples (3.8%), and counted as less than 100 cfu/g. Other foodborne pathogens were not detected except for B. cereus and C. perfringens. From the results, it was revealed that potential of microbial hazard by Sangshik was relatively low. However, it would be suggested that hygienic management and controling be needed for the prevention of growing contaminated pathogens and cross contamination during process and sale due to improper storage and management.