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 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
Antibacterial Activity of Fresh Prunus mume and Prunus mume Liqueur Byproduct
Park, La-Yeung ; Chae, Myeung-Hee ; Lee, Shin-Ho ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 77~81
Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at
, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.
A Study on Safety of Ready-to-eat Compound Foods with a By-products of Meat as the Base
Song, Sung-Min ; Lee, Gil-Bong ; Kim, Myeong-Hee ; Jeung, Ji-Yeol ; Hwang, Won-Mu ; Yun, Ga-Ri ; Kim, Sun-Hoi ; Go, Jong-Myeung ; Kim, Yong-Hee ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 82~87
This research was performed to investigate chemical and microbiological hazards of Ready-to-eat(RTE) compound foods which uses the by-product of meat. For this experiment, 51 samples of RTE compound foods in by-product of meat distributed in Incheon from January to December 2006 were tested. The contents of heavy metals in the main ingredient of RTE compound foods were in the range of
for lead (Pb),
for cadmium (Cd) and
for mercury (Hg). The concentrations of residual ABS(alkyl benzene sulfate) in the small intestine which is a main ingredient of Gopchang-casserole were
(Ave. 10.3ppm). Staphylococcus aureus was isolated from 11 samples (21.6%) among 51 main ingredients of RTE compound foods. The isolation rates of Salmonella spp. and Clostridium perfringens were 2.0% (1/51) and 5.9% (2/51), respectively. By types of main ingredient, the small intestine was showed the highest isolation rate as 35.3% (12/34), ham and the sausage which are main ingredients of the Budae-pot stew were 25% (2/8) and other meat products were 20% (1/5). Food poisoning bacteria was not found in the blood of pig which is a main ingredient of the Sunji-pot stew. 28.4% (27/95) of sauce included in each RTE compound foods were coliform bacteria positive. Pesticide residues were found in four of 45 vegetables which are the additional ingredient of RTE compound foods. The concentrations of pesticide were chlorothalonil 2.8 ppm, EPN 10.3 ppm, chlorpyrifos 0.4ppm and indoxacarb 0.7ppm. In 33 bean sprout samples, captan and carbendazim were not detected.
Analysis of ITX from Commercial Carton Packs in Korean Market
Eom, Mi-Ok ; Yoon, Hae-Jung ; Choi, Hyun-Cheol ; Jeon, Dae-Hoon ; Kim, Hyung-Il ; Sung, Jun-Hyun ; Park, Na-Young ; Lee, Eun-Joon ; Sung, Duk-Hwa ; Lee, Young-Ja ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 88~92
Isopropylthioxanthone(ITX) is used as a photoinitiator In UV-cured inks, triggering the radical polymerization of the acrylic component of such inks and thus causing the liquid ink film to cure. Recently ITX was detected in carton packed food in Italy. In order to cope with risk issues of overseas and acquire monitoring data on ITX, we have established the method using HPLC/FLD for ITX analysis after reviewing parameters of the analytical methods. Limit of detection (LOD) and limit of quantification (LOQ) were 0.02 ppb and 0.1 ppb, and linearity and RSD (%) were 0.9991 and 1.09, respectively. We have investigated ITX levels migrated to food on 87 commercial products packed in carton and ITX was not detected any food. Therefore it is supposed that UV-cured ink containing ITX as photoinitiator is not currently used in printing of carton pack in Korea.
Single Oral Dose Toxicity Study of WK-38 in Rats
Chang, Bo-Yoon ; Kim, Yoon-Chul ; Lee, An-Sook ; Kang, Dae-Gill ; Lee, Ho-Sub ; Kim, Sung-Yeon ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 93~98
Acute toxicity of WK-38, a herbal preparation for the atherosclerosis, was examined using male and female Sprague-Dawley rats. WK-38 is composed of Rhei Rhizoma, Magonoliae Cortx, Moutan Cortex Radicis. Rats were treated with the WK-38 intragastrically at 0 mg/kg, 5 mg/kg, 50 mg/kg, 500 mg/kg or 2,000 mg/kg and observed for two weeks. No mortality was observed at the doses used. Abnormal clinical signs such as eye bleeding, nasal bleeding and hyperemia had been shown temporary after administration. All rats were appeared to be healthy and normal during the 2 week observation. Also there was no difference in net body weight gain, gross pathological findings, and urine analysis among the groups rats treated with different doses of the WK-38.
Growth Inhibition of Yeast Isolated from Processed Rice Cake with Ethanol and Organic Acids
Kim, Jong-Shin ; Lee, Hyun-Jun ; Lee, Young-Tack ; Chang, Hak-Gil ; Park, Jong-Hyun ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 99~104
To defend putrifaction of the processed rice cake from gas-forming yeast during storage and distribution it needed to reduce and remove them. The sanitizers of ethanol and organic acids were applied on Pichia anomala, Candida tropicalis, and isolated yeasts from the putrified cut rice cake. Although growth inhibition effect by the sanitizer of 20% ethanol, 1% acetic acid, or 1% lactic acid respectively were very low, the combined sanitizer of 20% ethanol and 1% acetic acid, or 1% lactic acid showed very high sterilizing effect toward the yeasts. Six log cfu/ml of the yeast was reduced with this combined sanitizers for 30 minutes. In addition, the combined sanitizer heated from 20 to
had more the increased sterility. Therefore, the sanitizer of the combined ethanol with the acetic acid or the lactic acid for 30 minutes at
might reduce or sterilize the putrifying yeast at the processed rice cake. The result might be also applied to the effective pre-treatment of many agricultural food stuffs, against yeast, especially unsterilized stuffs, without any hazards from the special sanitizers and nutritional loss from harsh sterilization.
Assessment of Microbial Contamination and Safety of Commercial Shrimp Jeotgal (Salt Fermented Shrimp)
Ha, Ji-Hyoung ; Moon, Eun-Sook ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 105~109
This study monitored and compared the contamination levels of total aerobic bacteria, coliform groups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3 department stores (DS) and 3 super markets (SM) located on seoul, Korea. Moreover this study was carried out to survey the concentrations of NaCl and heavy metal (lead; Pb) of the Shrimp Jeotgal. The contamination levels of total aerobic bacteria in the Shrimp Jeotgai were
as a mean and
for SM. The coliform groups were contaminated in 50% of Shrimp Jeotgal and it means that the hygienic control is needed urgently. S. aureus were not detected in every sample. The levels of NaCl were between 17.9 and 28.5%. Heavy metal (lead; Pb) was detected in only 1 product at the level of 0.02 ppm out of 16 products. Although microbiological contamination levels of Shrimp Jeotgal were not much high, hygienic management like HACCP is thought to be needed for the production of Shrimp Jeotgal in traditional market.
Skin Irritation and Sensitization Studies on a Disinfectant Composed of 4-Chloro-m-cresol, Didecyl Dimethyl Ammonium Chloride, and Glutaraldehyde for the Bactericide
Chung, Hee-Sik ; Kim, Suk ; Chung, Myung-Sun ; Jung, Won-Chul ; Kim, Dong-Hyeok ; Lim, Jeong-Ju ; Shon, Ho-Yeong ; Kim, Moo-Suk ; Kim, Gon-Sup ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 110~115
This test was performed to evaluate the skin irritation and sensitization of Creocomplex, disinfectant, Containing 10% 4-chloro-m-cresol, 10% didecyl dimethyl ammonium chloride, and 10% glutaraldehyde. In primary skin irritation test, rabbits were dermally treated with Creocomplex for 24 hrs. The disinfectant did not induce any adverse reactions such as erythema and edema on intact skin sites, but on abraded skin sites, some rabbits showed very slight erythema and edema 24hr after topical application. So, the disinfectant was classified as a practically non-irrifating material based on the score 0.13 of primary irritation index. In the skin sensitization test, guinea pigs were sensitized with intradermal injection of 0.1ml Creocomplex for 24 hr. After 1 week, Creocomplex was treated on the site of injection, and challenged 2 weeks later. Creocomplex did not induce any allergic reactions. Therefore, 10% Creocomplex was graded as a weak material from 0 in both sensitization score· and rate. From results of the present study, it is suggested that 10% Creocomplex does not cause contact irritation and sensitization.
Antimicrobial Resistance Profiles of eae Positive Escherichia coli
Lee, Min-Hwa ; Choi, Chang-Sun ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 116~119
The antimicrobial susceptibility and antibiotic resistance patterns of 67 eae positive Escherichia coli strains isolated from pigs were investigated by disc diffusion method. Sixty-seven E. coli isolated from pigs showed susceptibility to Ceftiofur (98.5%), Lincomycin+Spectinomycin (74.6%), Danofloxacin (73.1%), Enrofloxacin (64.2%), and Neomycin (41.8%). However, the multiple resistance patterns were also seen in eae+E. coli isolates. Neomycin+Tylosin+Penicillin+Tetracycline, Tylosin+Penicillin+Tetracycline, and Neomycin+Tylosin+Danofloxacin+Penicillin+Tetracycline+Enrofloxacinwere the most prevalent patterns of multiple antibiotic resistance.
The Antioxidant and Antitumor Effects of the Extract of Bulnesia sarmientia
Jo, Dae-Hyoun ; Min, Kyung-Jin ; Cha, Chun-Geun ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 120~126
Present study have been performed to develop Bulnesia sarmienti as a functional food. Methanol, n-hexane, chloroform, ethyl acetate and butanol extracts of Bulnesia sarmienti contained total phenol by 5.81 to 7.47%. It is high content than fruits which were known as high contests of total phenol. The electron donating ability of the extract of Bulnesia sarmienti were increased along with increasing concentrations of extracts. At
, the all extracts showde more than 80% of scavenging abilities, which means the equal effect of the antioxidant, BHT. Nitrite scavenging abilities were measured as follows: methanol, butanol, 5.53, 5.77% at
, respectively. The ethyl acetate extract was 73.29% at
which showed the highest activity and methanol, butanol, n-hexane, chloroform and water extract were 65.65, 65.02, 47.49, 52.51, 45.54% which also showed relatively high activities. The growth inhibitory effects of each solvent extract on tumor cell were as follows: test against SUN-1, the gastric carcinoma cell, exhibited the highest inhibitory effects at
where the n-hexane extract was 61.6%. The ethyl acetate and water extracts did not revealed any inhibitory effects. Hela, the uterine carcinoma cell, exhibited the highest inhibitory effects at
where the n-hexane extract was 75.1%. The water extracts did not revealed any inhibitory effects. HT-29, the colon carcinoma cell, also exhibited the highest inhibitory effects at
where n-hexane extract was 57.4%. In conclusion, Bulnesia sarmienti have been shown the antioxidant and antitumor effects, and that it is expected to be developed as functional foods.
Assessment of Both Standard and Isolated Vibrio parahaemolyticus on Efficacy of Commercial Sanitizers and Disinfectants
Kim, Il-Jin ; Kim, Yong-Su ; Kim, Hyung-Il ; Choi, Hyun-Chul ; Jeon, Dea-Hoon ; Lee, Young-Ja ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 127~131
This study evaluated the bactericidal effect of 10 sanitizers and disinfectants such as ethanol (75 and 95%), iodine (15 and 25 ppm), chlorine (100 and 200 ppm), quaternary ammonium, acid, hydrogen peroxide, and peroxide acetic acid against V. parahaemolyticus. Ten strains of V. parahaemolyticus isolated from Korean foods and 4 strains of standard V. parahaemolyticus were compared for efficacies of various sanitizers and disinfectants by EN 1276 method based on quantitative suspension test. Ethanol (75 and 95%), 25 ppm of iodine, 100 ppm of quaternary ammonium, 145 ppm of hydrogen peroxide and acid showed more than
reduction in both clean and dirty conditions. Tests result of chlorine (100 ppm) showed more than
reduction in clean condition. Iodine (15 ppm) showed more than
reduction except 4 isolated and 1 standard V. parahaemolyticus in clean condition. iodine (15 ppm) also showed under
in dirty condition. Eleven hundred ppm of hydrogen peroxide was evaluated as weak sanitizer and disinfectant due to their
reduction on both clean and dirty conditions. Consequently, ethanol, iodine (25 ppm), chlorine (200 ppm), quaternary ammonium, acid and peroxide acetic acid were thought to be effective sanitizer and disinfectant against V. parahaemolyticus.
Evaluation on Efficacies of Sodium Hypochlorite and Benzalkonium Chloride against Listeria monocytogenes and Salmonella spp.
Kim, Hyung-Il ; Yoon, Hae-Jung ; Choi, Hyun-Cheol ; Jeon, Dae-Hoon ; Eom, Mi-Ok ; Sung, Jun-Hyun ; Park, Na-Young ; Won, Sun-Ah ; Kim, Nam-Hee ; Sung, Deok-Wha ; Kwak, Hyo-Sun ; Kwon, Ki-Sung ; Lee, Young-Ja ;
Journal of Food Hygiene and Safety, volume 22, issue 2, 2007, Pages 132~136
Disinfectants/sanitizers, showing the bactericidal activity of
reduction against E. coli ATCC 10536 and Staphylococcus aureus ATCC 6538 used far assessing disinfectants/sanitizers efficacies, were examined whether showing similar efficacies against Salmonella spp. and Listeria monocytogenes, the major food poisoning bacteria, isolated from foods in current Korean market. The bactericidal efficacies on sodium hypochlorite and benzalkonium chloride were assessed by quantitative suspension tests in both 'clean' and 'dirty' conditions, respectively. Test organisms were consisted of E. coli ATCC 10536, Staphylococcus aureus ATCC 6538, Salmonella typhimurium ATCC 13311, Salmonella Enteritidis ATCC 13076, Listeria monocytogenes ATCC 19111, 10 kinds of Salmonella spp. from foods, and 11 kinds of Listeria monocytogenes from foods. More than
reduction in viable count for all strains was only achieved with benzalkonium chloride at the tolerance exemption concentration under dirty conditions. However, all strains were achieved more than
reduction under clean conditions.