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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
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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
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Assessment of Pubertal Development to Parabens-induced Estrogenic Effect in Male Mice
Kim, Sun-Jung ; Hwang, Jae-Woong ; Park, Jung-Ran ; Lee, Seong-Hun ; Lee, Yeong-Geon ; Chung, Ji-Hye ; Jeong, Yun-Hyeok ; Lee, Soo-Jin ; Jung, Ji-Won ; Jung, Ji-Youn ; Lee, Yong-Soon ; Kang, Kyung-Sun ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 197~203
Parabens are most wildly used in food, cosmetics and pharmaceutic products as preservatives caused of safety and cheap. we had examined that paraben had estrogenic activity through the in vivo and in vitro experiments in last year. We demonstrated that most of parabens(ethyl, butyl, propyl, isobutyl, isopropyl) increased significantly uterus weight as well as induced proliferation of MCF-7 cell and binding of estrogen receptor as endocrine disrupter compounds. In this study, we evaluated that whether parabens have effect on male reproductive system or not. the male rats were administrated parabens by oral injection then examined separation of preputial day for
. As the results, most parabens delayed pubertal development compare to control group. The separation of preputial day of Butyl and Propyl parabens at high concentration were PND 44 days and PND 45days compared to control group as PND 40 days. Even though, parabens as endocrine disrupter wildly spread in food, cosmetics and pharmaceutic products, we didn't have the safe guideline. In abroad, they are re-evaluating safety assessment for parabens. In conclusion, parabens delayed pubertal development in juvenile parabens are consider as endocrine disrupter chemicals.
Quantitative Analysis of Acid Value, Iodine Value and Fatty Acids Content in Sesame Oils by NIRS
Kim, Jae-Kwan ; Lee, Myung-Jin ; Kim, Myung-Gill ; Kim, Kyung-A ; Park, Eun-Mi ; Kim, Young-Sug ; Ko, Hoan-Uck ; Son, Jin-Seok ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 204~212
This study was conducted to investigate the possibility of rapid and non-des tructive evalution of AV (Acid Value), IV (Iodine Value) and fatty acids in sesame oils. The samples were scanned over the range
using transmittance spectrum of NIRS(Near-infrared spectroscopy). A calibration equation calculated by MPLS regression technique was developed and correlation coefficient of determination for AV, IV, palmitic acid, stearic acid, linoleic acid and linolenic acid content were 0.9907, 0.9677, 0.9527, 0.9210, 0.9829, 0.9736 and 0.9709 respectively. The validation model for measuring the AV content had R of 0.989, SEP of 0.058 and IV content had R of 0.944, SEP of 0.562 and palmitic acid content had R of 0.924, SEP of 0.194 and stearic acid content had R of 0.717, SEP of 0.168 and oleic acid content had R of 0.989, SEP of 0.221 and linoleic acid content had R of 0.967, SEP of 0.297 and linolenic acid content had R of 0.853, SEP of 0.480 by MPLS. The obtained results indicate that the NIRS procedure can potentially be used as a non-destructive analysis method for the purpose of rapid and simple measurement of AV, IV and fatty acids in sesame oils.
The Effect of LDL on Vibrio vulnificus Septicemia
Kim, Jong-Hyeon ; Kim, Jong-Suk ; Yoo, Wan-Hee ; Hur, Hyeon ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 213~217
The halophilic bacterium Vibrio vulnificus is known to be a foodborne pathogen that causes septicemia in human. V. vulnificus infection is characterized by the high fatality rates and the primary attack against a person who have underlying diseases such as liver cirrhosis. However, there is no effective treatment for V. vulnificus septicemia except for classical treatments such as antibiotics. Recently, it has been known that lipoprotein (LDL) plays a major role in the protection against infection and inflammation. Consequently in this paper we analyzed the effects of LDL on V. vulnificus septicemia. We purified V. vulnificus cytolysin, a major virulent factor of V. vulnificus infection and measured inhibitory effects of mouse serum, cholesterol, and LDL on its hemolytic activity. Next experiments were performed to investigate whether LDL has a protective role against septicemia induced by V. vulnificus in mice. Intraperitoneal injection of LDL (1mg as protein) into mice 3hr before V. vulnificus
injection, and V. vulnificus -induced lethality was determined. For the determination the relationship between LDL or cholesterol and prognosis, we determined serum levels of cholesterol and lipoprotein from V. vulnificus septicemia patients (n=15) who had visited the Chonbuk National University Hospital in Chonju. V. vulnificus cytolysin -induced hemolysis of mice erythrocytes was completely inhibited by serum, cholesterol, and low-density lipoprotein. V. vulnificus- induced lethality of mice injected with LDL showed only 40% compared to 100% of control. In survival groups (n=4) of V. vulnificus septicemia patients (n=15), their serum LDL and cholesterol revealed normal levels (
, Total cholesterol). However, in death groups (n=11) showed very low levels (
, Total cholesterol). Our study indicates that cholesterol and LDL are a prognosis indicator of V. vulnificus septicemia as well as an inhibitor of virulent action of V. vulnificus cytolysin. We suggested that the serum levels of cholesterol or LDL would be major index in the treatment and prevention of V. vulnificus septicemia.
Microbiological and Sensory Evaluations on Sesame Leaf of Bio Soybean Paste
Kim, Chang-Ryoul ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 218~222
Microbiological and sensory evaluations of bio soybean paste prepared by sesame leaf and immobilized cells of Bifidobacterium animalis DY 64 were assessed. Bio soybean paste treated with 3.0-5.0% (w/w) of sesame leaf combined with 10% (w/w) immobilized cells increased a consumer acceptance due to enhancing odor and flavor. Aerobic microorganisms in bio soybean paste were significantly (P < 0.05) increased during 15 days of storage and then decreased slightly (P < 0.05) after 30 days of storage at room temperature. Food pathogens of Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in bio soybean paste during storage. It is concluded that preparation of bio soybean paste using sesame leaf, and immobilized cells of Bifidobacterium animalis DY 64 could be used to industrial application for enhancing consumer acceptance.
Physicochemical Characteristics of Traditional Fermented Soybean Products Manufactured in Folk Villages of Sunchang Region
Kim, Jong-Wook ; Kim, Yong-Suk ; Jeong, Pyeong-Hwa ; Kim, Hyung-Eun ; Shin, Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 223~230
For standardization of quality of traditional fermented soybean products manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 28 Kochujang, 28 Doenjang, and 18 Chunggukjang were compared. Moisture contents of Kochujang, Doenjang, and Chunggukjang were
, respectively. On the basis of average moisture contents, crude protein, crude fat, and crude ash contents were calculated to
in Doenjang, and
in Chunggukjang, respectively. Reducing sugar, salinity, and water activities in Kochujang were
, in Doenjang were
, and in Chunggukjang were
, respectively. Amino-type nitrogen contents, which affects delicate flavors of fermented soybean products, of Kochujang, Doenjang, and Chunggukjang were
, respectively. Lightness (l), redness (a), and yellowness (b) values in color of Kochujang were
, respectively, and the redness was lower than that of other ones. Those of Doenjang were
, respectively, and those of Chunggukjang were
, respectively. These results indicate that the salt concentration and quality of traditional fermented soybean products manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.
The Monitoring on Plasticizers and Heavy Metals in Teabags
Eom, Mi-Ok ; Kwak, In-Shin ; Kang, Kil-Jin ; Jeon, Dae-Hoon ; Kim, Hyung-Il ; Sung, Jun-Hyun ; Choi, Hee-Jung ; Lee, Young-Ja ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 231~237
Nowadays the teabag is worldwide used for various products including green tea, tea, coffee, etc. since it is convenient for use. In case of outer packaging printed, however, there is a possibility that the plasticizers which is used for improvement in adhesiveness of printing ink may shift to inner tea bag. In this study, in order to monitor residual levels of plasticizers in teabags, we have established the simultaneous analysis method of 9 phthalates and 7 adipates plasticizers using gas chromatography (GC). These compounds were also confirmed using gas chromatography-mass spectrometry (GC-MSD). The recoveries of plasticizers analyzed by GC ranged from 82.7% to 104.6% with coefficient of variation of
and the correlation coefficients of each plasticizer was
. Therefore this simultaneous analysis method was showed excellent reproducibility and linearity. And limit of detection (LOD) and limit of quantitation (LOQ) on individual plasticizer were
respectively. When 143 commercial products of teabag were monitored, no plasticizers analysed were detected in filter of teabag products. The migration into
water as food was also examined and the 16 plasticizers are not detected. In addition we carried out analysis of heavy metals, lead (Pb), cadmium (Cd), arsenic (As) and aluminum (Al) in teabag filters using ICP/AES.
Pb per teabag and
Al per teabag were detected in materials of samples and Cd and As are detected less than LOQ (0.05 ppm). The migration levels of Pb and Al from teabag filter to
water were upto
per teabag, respectively and Cd and As were not detected in exudate water of all samples. Collectively, these results suggest that there is no safety concern from using teabag filter.
Microbiological Population of Vibrio parahaemolyticus in Oysters of Wholesale Seafood Markets
Lee, Hyang ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 238~243
The populations of V. parahaemolyticus were enumerated in oysters collected in wholesale seafood markets in Seoul and tested in various possible condition. The populations of oysters soled in the markets were ranged $<2\sim1.4\times10^6$ MPN/100 g from April to November in 2005. In the case of oysters added with V. parahaemolyticus of
CFU/100 g, the highest population numbers were
CFU/100 g and
CFU/100 g at
after culturing for 15 hours, at
after 15 hours and at
after 15 hours, respectively. But the difference of the populations of V. parahaemolticus in oysters stored in the icebox with ice for bulked sale and displayed in stalls on ice for the small packaged sale was not significant. In the case of oysters carried with ambient temperature at
, the V. parahaemolyticus density was dramatically increased from
MPN/100 g. It was indicated it is important to carry the oysters to home with ice after purchase. Even after the washing two times with 21 tap water, the common cooking method in Korea was not greately make the decrease of V. parahaemolyticus density from
MPN/100 g to
MPN/100 g. So it is noticed to stored in low temperature after cooking, especially in hot seasons.
Muscle Tissue Distribution Level of Amoxicillin in Olive Flounder (Paralichthys olivaceus), Rockfish (Sebastes schlegeli), and Red Sea Bream (Pagrus major) Following Oral Administration
Chung, Hee-Sik ; Kim, Suk ; Min, Won-Gi ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 244~249
The residue depletion of amoxicillin was investigated in the olive flounder (Paralichthys olivaceus), rockfish (Sebastes schlegeli), and red sea bream (Pagrus major) after 7 days treatment with medicated feed at a dose of 400 mg/kg bw/day. Fishes were sampled for muscle on 1st, 2nd, 3rd, 4th, and 5th day after treatment. Amoxicillin concentrations were determined by high performance liquid chromatography with fluorescence detector. The recovery rates of amoxicillin in muscle samples ranged 84.3-101.3% and 75.0-91.5% for the concentration of 0.05 mg/kg and 0.1 mg/kg, respectively. Amoxicillin concentrations detected on 1st day after treatment were 0.137, 0.131, and 0.172 mg/kg in the muscle of olive flounder, rockfish, and red sea bream, respectively. After a withdrawal of 3 days, muscle concentrations were 0.012, 0.010, and 0.017 mg/kg in the olive flounder, rockfish, and red sea bream, respectively. Amoxicillin was not detectable in muscle samples on 4 days following withdrawal of the medicated feed. From results of the present study, a withdrawal period of amoxicillin is proposed on 4 days after 7 days treatment with medicated feed at a dose of 400 mg/kg bw/day to avoid the presence of excessive residues of the edible muscles of olive flounder, rockfish, and red sea bream.
Microbiological Evaluation of Raw Vegetables
Jung, Seung-Hye ; Hur, Myung-Je ; Ju, Jeong-Hwa ; Kim, Kyung-Ae ; Oh, Sung-Suck ; Go, Jong-Myoung ; Kim, Yong-Hee ; Im, Jeong-Soo ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 250~257
The purpose of this study is to evaluate microbiological contamination of leafy vegetables. Total aerobic bacteria and coliforms were monitored to get the contamination levels and Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Escherichia coli, Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni to detect pathogens with risk of foodpoisoning from fresh vegetables. The colony count of total aerobes and coliforms was also performed to determine the efficacy of washing with tab water by common consumers. 124 samples which are divided into 8 kinds of vegetables - Sesame leaf, Dropwort, Chinese cabbage, Korean leek, Lettuce, Crown daisy, Pimpinella brachycarpa, Chicory were sampled in 2 wholesale markets in Incheon. Mean counts of total aerobic bacteria for individual vegetables ranged from
and total coliforms were from
. Both show the peaks in summer on this study from March to September. Decrease rates after washing with tab water averaged 81.0% and 82.5% in total aerobic bacteria and coliform counts respectively. Staphylococcus aureus was isolated 8.1%, Bacillus cereus 14.5%, Clostridium perfringens 5.6%, Escherichia coli 18.5%. 11 samples showed overlapped bacterial contamination. For respective vegetables Staphylococcus aureus isolated from 0.0% to 22.2%, Bacillus cereus from 0.0% to 29.4%, Clostridium perfringens from 0.0% to 23.1 %, Escherichia. coli from 0.0% to 35.0%. Escherichia coli O157:H7, Salmonella spp., Vibrio parahaemolyticus, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni were not isolated. This study is expected to be available as the reference for the basal data of pathogens in fresh vegetables.
Histopathologic Changes to Additive Effect of Endocrine Disruptors in Mice
Jung, Ji-Youn ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 258~262
To investigate additive effects of endocrine disruptors, we have histopathologically studied the exchanges of the reproductive organ to ovariectomized ICR mice. Female ICR mice were ovariectomized and then treated with endocrine disruptors after two weeks. Macroscopic exchanges, which were body weight, feed and water intake, of all groups were not seen during experiment period. Histopathological changes of uterine epithelial cells, vaginal epithelial cells, mammary glands and the diameter in uterine tubles were observed. In the results, the histopathological sensitivity to endocrine disruptors effect was more seen to the vaginal epithelial cell height than others. The additive estrogenic effects of endocrine disruptors, which were combinations of DEHP, DBP and BPA, were seen with E2 and BPA treatments. These results offers a sysmatic and mechanistically informative approach to assessing estrogenicity. It provides a useful profile of activity using a reasonable amount of resources and is compatible with the study of individual chemicals as well as the investigation of interactions among combinations of chemicals.
Microbiological Contamination Levels of in Salad and Side Dishes Distributed in Markets
Seo, Kyo-Young ; Lee, Min-Jeong ; Yeon, Ji-Hye ; Kim, Il-Jin ; Ha, Ji-Hyung ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 263~268
The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 FS, 11 AF and 7 SP. The contamination levels of total aerobic bacteria in FS, AF and SP were
CFU/g (AF), respectively. The contamination levels of coliform groups were
CFU/g (AF), respectively. The contamination levels of E. coli were
CFU/g (AF), respectively. The difference of completed packaging salad and instant packaging salad are not different about contamination levels. In conclusion, the results of this study indicated that the hygienic levesl of salads, hard-boiled foods and salted fishes were very poor. So our government need to improve the control plan for food safety from manufacturing process to market.
Inhibition of Gap Junctional Intercellular Communication by Food Preservatives Potassium Sorbate
Hwang, Jae-Woong ; Chung, Ji-Hye ; Jung, Ji-Won ; Jung, Ji-Youn ; Kim, Sun-Jung ; Park, Jung-Ran ; Ahn, Ji-Yun ; Ha, Tae-Youl ; Kim, Sung-Ran ; Lee, Yong-Soon ; Kang, Kyung-Sun ;
Journal of Food Hygiene and Safety, volume 21, issue 4, 2006, Pages 269~273
Potassium Sorbate (PS) is a potassium salt version of sorbic acid, which has antimicrobial and fungistatic features in foods. Therefore, PS is used as a food preservative against fungi and mold. PS has been found to be non-toxic even when taken in large quantities given its trait to be broken down in the body into water and carbon dioxide. Gap Junctional Intercellular Communication (GJIC) is essential in the maintenance of tissue homeostasis during development and differentiation. This study was made of the effects of PS on GJIC in WB-F344 rat liver epithelial (WB) cells. We found dramatic decrease of cell viability in time- and dose-dependent manners when WB cells were treated with PS. The effect of PS on GJIC is strong inhibition, and it took place in parallel with a hyperphosphorylation of connexin 43 expression. The finding that PS interferes with gap junction functionality should be considered with respect to the mechanism of PS-induced hepatotoxicity.