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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 22, Issue 4 - Dec 2007
Volume 22, Issue 3 - Sep 2007
Volume 22, Issue 2 - Jun 2007
Volume 22, Issue 1 - Mar 2007
Selecting the target year
Stem Cells and Cell-Cell Communication in the Understanding of the Role of Diet and Nutrients in Human Diseases
Trosko James E. ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 1~14
The term, "food safety", has traditionally been viewed as a practical science aimed at assuring the prevention acute illnesses caused by biological microorganisms, and only to a minor extent, chronic diseases cause by chronic low level exposures to natural and synthetic chemicals or pollutants. "food safety" meant to prevent microbiological agents/toxins in/on foods, due to contamination any where from "farm to Fork", from causing acute health effects, especially to the young, immune-compromised, genetically-predisposed and elderly. However, today a broader view must also include the fact that diet, perse (nutrients, vitamins/minerals, calories), as well as low level toxins and pollutant or supplemented synthetic chemicals, can alter gene expressions of stem/progenitor/terminally-differentiated cells, leading to chronic inflammation and other mal-functions that could lead to diseases such as cancer, diabetes, atherogenesis and possibly reproductive and neurological disorders. Understanding of the mechanisms by which natural or synthetic chemical toxins/toxicants, in/on food, interact with the pathogenesis of acute and chronic diseases, should lead to a "systems" approach to "food safety". Clearly, the interactions of diet/food with the genetic background, gender, and developmental state of the individual, together with (a) interactions of other endogenous/exogenous chemicals/drugs; (b) the specific biology of the cells being affected; (c) the mechanisms by which the presence or absence of toxins/toxicants and nutrients work to cause toxicities; and (d) how those mechanisms affect the pathogenesis of acute and/or chronic diseases, must be integrated into a "system" approach. Mechanisms of how toxins/toxicants cause cellular toxicities, such as mutagenesis; cytotoxicity and altered gene expression, must take into account (a) irreversible or reversal changes caused by these toxins or toxicants; (b)concepts of thresholds or no-thresholds of action; and (c) concepts of differential effects on stem cells, progenitor cells and terminally differentiated cells in different organs. This brief Commentary tries to illustrate this complex interaction between what is on/in foods with one disease, namely cancer. Since the understanding of cancer, while still incomplete, can shed light on the multiple ways that toxins/toxicants, as well as dietary modulation of nutrients/vitamins/metals/ calories, can either enhance or reduce the risk to cancer. In particular, diets that alter the embryo-fetal micro-environment might dramatically alter disease formation later in life. In effect "food safety" can not be assessed without understanding how food could be 'toxic', or how that mechanism of toxicity interacts with the pathogenesis of any disease.
Microbiological Hazard Analysis of Botanical Raw Materials used for Functional Health Foods and Preliminary Screening for Irradiation of Aloe Powder Products
Sung, Dong-Eun ; Lee, Jee-Hye ; Oh, Sang-Suk ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 15~22
Health functional foods refer to food which manufactured in the form of a tablet, capsule, granule or pill, using materials and ingredients with useful function for a human body in Korea. It needs to be confirmed as safe. Microbiological analyses on 37 samples of botanical raw materials used in the health functional food were performed. Microbiological analyses and probability of irradiation using PSL on 4 samples of aloe powder products were studied. In health functional food ingredients APC was
and coliform counts were
. Among 37 samples B. cereus were found in 12 samples. Four samples of aloe powder products were tested for possible irradiation using preliminary PSL, Two samples of aloe powder products showed positive on preliminary PSL test for irradiation.
Muscle Tissue Distribution Level after Dipping Administration of Streptomycin in Olive Flounder (Paralichthys olivaceus), Rockfish (Sebastes schlegeli), and Red sea bream (Pagrus major)
Kim, Suk ; Chun, Myung-Sun ; Chung, Hee-Sik ; Jung, Won-Chul ; Kim, Dong-Hyeok ; Shon, Ho-Yeong ; Min, Won-Gi ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 23~28
The residue depletion of streptomycin was investigated in the olive flounder (Paralichthys olivaceus), rockfish (Sebastes schlegeli), and red sea bream (Pagrus major) after consecutive three days treatment with dipping water at a dose of 20 g/ton water. Fishes were sampled for muscle on 1st, 2nd, 3rd, 4th, and 5th day after treatment. Streptomycin concentrations were determined by high performance liquid chromatography with tandem mass spectrometry. The recovery rates of streptomycin in muscle samples ranged from 87.2 to 102.3% and from 80.4 to 94.1% for the concentration of 0.05 mg/kg and 0.1 mg/kg, respectively. Streptomycin concentrations detected on the 1st day after treatment were 0.066, 0.058, and 0.073 mg/kg in muscles of olive flounder, rockfish, and red sea bream, respectively. At day 2, residue concentrations of all samples were believed to decrease to lower than 0.05 mg/kg, the detection limit. From results of the present study, a withdrawal period of streptomycin is proposed on 3 days after consecutive three days treatment with dipping administration at a dose of 20 g/ton water to avoid the presence of excessive residues of the edible muscles of olive flounder, rockfish, and red sea bream. The present study showed that residue concentrations of streptomycin decreased to below 0.05 mg/kg after treatment 2nd day.
Survey on the Using Frequency of Processed Foods and Dietician' Perception against Management of Food Service at Food Service Institutions
Soh, Gowan-Soon ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 29~36
The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.
Antibacterial Activity of Sodium Phytate and Sodium Phosphates Against Escherichia coli O157:H7 in Meats
Hue, Jin-Joo ; Li, Lan ; Lee, Yea-Eun ; Lee, Ki-Nam ; Nam, Sang-Yoon ; Yun, Young-Won ; Jeong, Jae-Hwang ; Lee, Sang-Hwa ; Yoo, Han-Sang ; Lee, Beom-Jun ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 37~44
The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.
Antibiotics Resistance for Isolated Pathogenic Bacteria from Manufacturing Establishment of Sandwich Products
Kim, Ji-Young ; Kim, Jung-Sook ; Shim, Won-Bo ; Park, Sun-Ja ; Chung, Duck-Hwa ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 45~51
The Collected 70 samples from 5 sandwich shops were analysed for the pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of Listeria monocytogenes and Saphylococcus aureus were detected in 1 sample, 11 samples, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. The antibiotics test of isolated bacteria was pelformed by the disk diffusion method from NCCLS. The resistance rate of Listeria monocytogenes isolates was confirmed 38.5% to 10 species such as Am, B, P, and Va for antibiotics of 26 species. MRSA was determinated 4 strains in S. aureus isolates. The resistance pattern of Staphylococcus aureus isolates were confirmed 36.4% to P Am OX B K E CXM, 18.2% to P Am B K E CXM B, 9.1% to P Am B K, 27.3% to P Am B, and 9.1% to Te B Nb. Therefore, continuous surveillance and monitoring for antibiotic resistance strains are demanded for prevention of increases in multiple antibiotic resistance strains.
Monitoring of Lead and Antimony in Metallic Kitchenware
Lee, Sun-Hee ; Jung, Kyu-Jin ; Lee, Yoong-Kook ; Sung, Jun-Hyun ; Eom, Mi-Ok ; Lee, Yong-Ja ; Lim, Joung-Gyoon ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 52~56
In order to offer monitoring data about standard and specification of metallic kitchenware, we carried out the material test and migration test of lead and antimony in 71 kinds of kitchenwares. As a result of this study, Pb was detected less than 0.06% at the material test and Sb was not defected in 71 kinds of kitchenwares. Pb was also detected less than 0.41 mg/L at the migration test. Currently according to the Food Code of Korea, Pb and Sb in metal product shall not exceed 10% and 5%, respectively and Pb migrated from metal product shall not exceed 1.0 mg/L. Therefore, our all data are not exceeding the standard and specification of metal product and show that all the kitchenwares in domestic circulation may be safe.
Microbiological, pH and Sensory Evaluations of Refrigerated Pork Tender-Loins Treated with Potassium Sorbate
Kim, Chang-Ryoul ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 57~62
Microbiological, pH, and sensory evaluations on pork tender-loins treated with potassium sorbate (PS) during storage at
were assessed. Treatments of 0.5-2.0% PS for 10 min effectively (P < 0.05) inhibited the growth of aerobic plate counts (APC) and gram-negative bacterial counts (GNC) compared to those of controls for 9 days at
, respectively. Results of this investigation demonstrate that antimicrobial activity on APC and GNC in all treatments enhanced by increasing concentrations of PS during storage at
. pH values of pork tender-loins treated with PS gradually increased by storage of 6 days at
. Sensory data showed that 0.5-1.0% PS treatments were quite close in odor and appearance compared to fresh controls. Results indicated that pork tender-loins treated with 1.0% PS for 10 min could extend shelf-life to 9 days during refrigerated storage at
without adversely affecting sensory quality.
A Survey on the Sanitary Management in Food Service Institutions
Soh, Gowan-Soon ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Journal of Food Hygiene and Safety, volume 22, issue 1, 2007, Pages 63~75
A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.