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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 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
Inhibitory Effect of Aerosolized Commercial Sanitizers against Foodborne Pathogens
Lee, Sun-Young ; Jung, Jin-Ho ; Jin, Hyun-Ho ; Kim, Young-Ho ; Oh, Se-Wook ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 235~242
This study was conducted to investigate the effect of aerosolized chemical sanitizers on inhibiting foodborne pathogens such as Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes. Five domestic commercial sanitizers subjected to five groups of sanitizer (chlorine-based, hydrogen peroxide-based, Iodophor-based, quaternary ammonium-based, and alcohol-based sanitizers) were aerosolized by an aerosol generator into a model cabinet and treated in laboratory media containing three pathogens for 1 h at room temperature. Aerosolized hydrogen peroxide-based and quaternary ammonium-based sanitizers were effective at inhibiting levels of E. coli O157:H7 (ca. 4-9 log reductions) whereas other aerosolized sanitizers such as chlorine-based, Iodophor-based, and alcohol-based sanitizers did not significantly reduced the levels of E. coli O157:H7. For S. typhimurium, the only aerosolized hydrogen peroxide-based sanitizer was effective and resulted in ca. 5-9 log reduction. Aerosolized hydrogen peroxide-based, Iodophor-based, and quaternary ammonium-based sanitizers significantly reduced levels of L. monocytogenes and especially, aerosolized quaternary ammonium-based sanitizer was strongly effective to kill L. monocytogenes, resulted in higher than 8.8 log reduction. And there was no special trend in inhibitory efficacy of sanitizers aerosolized by 1.6 or 2.4 MHz aerosol generators. From these results, aerosolization has great potential for use in commercial applications however it's efficacy could be very different depending on type of sanitizers.
Analysis of Benzene in Beverages by Headspace-GC/MS
Kim, Eun-Ju ; Park, Sang-Aeh ; Choi, Dong-Mi ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 243~247
A selective analytical method of headspace-GC/MS has been applied to determine levels of benzene in beverages. Food samples were 85 including 2 fruit juices, 6 fruit beverages, 11 carbonated beverages, 55 mixed beverages, and 4 beverage concentrations, and 7 extracted beverages. For phase equilibration of headspace, sample was stirred at
for 30 min. The oven temperature was
and elevated to
. The internal standard was benzene-d6. The identification was done by the selected target ions such as m/z 51, 77, and 78 and the confirmation was done by the response ratio of m/z 77 to m/z 78 between sample and standard. The overall recoveries were ranged from 91% to 101% and the limit of quantification was
. The average level of benzene were
for fruit beverages,
for carbonated beverages,
for mixed beverages and
for extracted beverages.
Rapid Enumeration of Salmonella spp. in Contaminated Pork Meat Using Competitive PCR
Moon, Ae-Rie ; Choi, Weon-Sang ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 248~256
In this study, the competitive polymerase chain reaction (cPCR) was used to develop a direct enumeration method of Salmonella spp. in pork meat. After comparing three DNA extraction methods, the modified guanidine thiocyanate-phenol-chloroform method was chosen for Salmonella DNA extraction in artificially inoculated pork meat. The previously reported 284-bp invA gene (Rahn et al. Mol. Cell. Probes 1992) was tested for specificity, and 57 Salmonella strains and 24 non-Salmonella strains were evaluated. All Salmonella strains tested were invA positive, and all non-Salmonella strains produced no false positive amplification products. The detection limit achieved was as low as 1,460 colony-forming units (cfu) per 0.1g of pork meat. For cPCR, the invA gene, which features a 82 bp-deletion, was cloned in the pGEM-4Z vector. A known amount of competitor DNA, which has the same primer binding sites, was co-amplified with Salmonella chromosomal DNA from the artificially inoculated pork meat. The cell-number determined by cPCR was approximately equal to the cfu from the most probable number (MPN) method. Finally, the whole procedure took only 5 hr.
Quantitative Analysis of Contents of Vegetable Oils in Sesame Oils by NIRS
Kim, Jae-Kwan ; Kim, Jong-Chan ; Ko, Hoan-Uck ; Lee, Jung-Bock ; Kim, Young-Sug ; Park, Yong-Bae ; Lee, Myung-Jin ; Kim, Myung-Gil ; Kim, Kyung-A ; Park, Eun-Mi ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 257~267
The possibility of rapid non-destructive qualitative and quantitative analysis of vegetable oils such as perilla, com, soybean and rapaseed oils in sesame oils was evaluated. A calibration equation calculated by MPLS(Modified Partial Least Squares) regression technique was developed and coefficients of determination for perilla oil, com oil, soybean oil and rapaseed oil contents were 0.9992, 0.9694, 0.9795 and 0.9790 respectively. According to the data obtained from validation study,
of contents of perilla, com, soybean, rapaseed oils were 0.997, 0.848, 0.957 and 0.968, and SEP of content of them 0.747, 5.069, 3.063 and 3.000 by MPLS respectively. The results indicate that the NIRS procedure can potentially be used as a non-destructive analysis method for the rapid and simple measurement of sesame oil mixed with other vegetable oils. The detection limits of the NIRS for perilla oil, com oil, soybean oil and rapaseed oil were presumed as 2%,
and 10%, respectively.
Changes of Biogenic Amine Level during Storage and Development of New Quality Index on Silkworm Pupa
Cho, Tae-Yong ; Han, Gyu-Hong ; Kang, Byung-Sun ; Kim, Seon-Bong ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 268~272
A study on the evolution of acid value, peroxide value and biogenic amines in silkworm pupa during 7 days at different temperature of storage (-18, 25 and
) was performed. Seven biogenic amines (putrescine, cadaverine, histamine, tyramine, spermidine, spermine and 2-phenylethylamine) were determined. Acid value in Silkworm pupa increased both during normal temperature
and room temperature
and thebiogenic amine (histamine, tyramine) content generally increased in
with storage time. Significant differences were found (P<0.05) in the levels of tyramine and histamine among Silkworm pupa. The relationship of storage time and acid value of Silkworm pupa were resolved a simple linear equation, and histamine and tyramine could be predicted using this equation. Quality indices related to the contents of the major biogenic amines were calculated and they correlated well with physicochemical characteristics qualities such as acid value.
A Study on the Sanitation Condition for Products of Powdered Raw Grains and Vegetables
Cho, Bae-Sick ; Gang, Gyung-Lee ; Lee, Hyang-Hee ; Ha, Dong-Ryong ; Kee, Hye-Young ; Seo, Kye-Won ; Kim, Eun-Sun ; Park, Jong-Tae ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 273~278
Recently, the demand for the powdered products to process raw grains and vegetables has been expanded, and the growth possibility of their fields(markets) in the future will be highly valued with the westernization of living environment and the change of the dietary life. We have bought and analyzed the 111 products of raw grains and vegetables from the large-sized marts, markets and internet orders from March to October 2006. The rate of moisture content was
. We also found out that the foods over 10% moisture content was 8 of those samples we bought or collected. Their ash rates were averagely
. The number of those foods that the alien substances were detected was 2. The tar pigments, artificial sweeteners and sulfur dioxides of components that contained food additives were not detected. Each detection range of Cadmium, Lead and Arsenic of the injurious heavy metals was non-detectable
, while the average detection content were 0.08, 0.48, 0.01 mg/kg. By investigating the contamination degree of the microflora, we discovered that the number of the aerobic plate count, B. cereus over 1,000 cfu/g and C. perfringens over 100 cfu/g was 36 (32.4%), 9 (8.1%) and zero, and that the whole sanitation condition of the products of powdered raw grains and vegetables circulated in the market was not so good.
Effect of Water Temperature and Packing Type on Quality of Fresh-cut Chicory
Chang, Min-Sun ; Kim, Gun-Hee ; Kim, Byeong-Sam ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 279~287
Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at
. Fresh chicory was trimmed and washed 3 times with cold water
and tap water
for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at
. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at
. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at
. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.
Changes of Microorganisms During Fresh-Cut Cabbage Processing: Focusing on the Changes of Air-Borne Microorganisms
Seo, Jung-Eun ; Lee, Jong-Kung ; Oh, Se-Wook ; Koo, Min-Seon ; Kim, Young-Ho ; Kim, Yun-Ji ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 288~293
To evaluate effects of airborne microorganisms in fresh cut processing plant, microorganisms in air, equipments, raw material, water and final product were isolated and identified using Vitek (R)2 compact system. Airborne microorganisms were isolated from 1000L air using air sampler for floating microorganisms and plate count agar for falling microorganisms. And contaminated microorganisms of equipment, water, and product were isolated from plate count agar plate. Total plate counts for floating and falling, raw material, equipments and final product were
, respectively. From the result of isolated microorganism identification from raw material to final product, airborne microorganisms could affect the flora of final product.
E. faecalis and E. faecium Isolated in Dried Marine Products
Ham, Hee-Jin ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 294~299
Eighty seven strains were isolated from 164 dried marine products(dried squid and dried alaska pollack etc) in Seoul Garak wholesale market. Among 87 isolates, twenty four E. faecalis and 4 E. faecium were identified by API strep kit. Twenty eight strains of E. faecalis, and E. faecium were resistant in streptomycin (95.6%), kanamycin (84.5%), gentamycin (66.7%), cephaloxin (97.8%), ampicillin/sulbactam (88.9%), ticarcillin(66.7%), amikacin (97.8%), sulfonamides (97.8%), ceftriaxone (75.6%), nalidixic acid (100.0%), and cefoxitin (100.0%), and were susceptible in amoxicillin/clavulanic acid(97.8%), chloramphenicol(95.6%), sulfamethoxazole/trimethoprim (97.8%), and tetracycline (71.1%). Also, ten strains of E. faecalis was resistant in
drugs simultaneously. Conclusively, E. faecalis strains from dried marine products were resistant on antibiotic drugs residue.
Residual Patterns of Pesticides on Vegetables During Drying Process
Nam, Hwa-Jung ; Kwak, Young-Ju ; Kim, Chul-Gi ; Han, Young-Sun ; Oh, Se-Heung ; Jang, Jin-Seob ; Lim, Soo-Sun ; Kwon, Sung-Hee ; Jang, Seung-Eun ; Yeo, Eun-Young ; Lee, Eun-Ju ; Kim, Soon-Sim ; Yoon, Sin-Won ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 300~305
The purpose of this study is to examine changes in the residues of procymidone and diazinon in Chwinamul, pepper leaves, and young radish according to drying method. When the three vegetables were dried at room with air stream, the residues of procymidone and diazinon increased, but after being adjusted to reflect the decrease in water content of the vegetables, the residues declined by 10 to 83 percent. When they were dried in a oven, the residues of the pesticides in the vegetables also increased, but after being adjusted to reflect the drop in the water content, the residues decreased by 44 to 71 percent. According to the results, the residues of the pesticides mostly decreased after being adjusted to reflect the drop in the water content of the dried vegetables. Therefore, when judging dried agricultural products not only the decreased water content of dried vegetables but also other factors that affect pesticide residues during the drying process should be considered. This raises the need for additional research on such factors.
Dietary Exposure to 3-Monochloropropane-1,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning
Kim, Hyun-Jung ; Chun, Hyang-Sook ; Ha, Jae-Ho ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 306~310
As a preliminary study for risk assessment of 3-monochloropropane-1,2-diol (3-MCPD) from processed food, the levels of 3-MCPD in commercial sauces and instant fried noodle (ramyun) seasoning were analyzed with gas chromatography/mass spectrometry. In August and September 2005, twenty-five samples of commercial sauces and twenty-five samples of instant fried noodle (ramyun) seasoning were collected from retail outlets and markets in Seoul, Korea. Six out of twenty-five sauces contained 3-MCPD and the highest concentration was 0.045 mg/kg. On the basis of per capita consumption of sauces and mean concentration of 3-MCPD, the estimated daily exposure to 3-MCPD from sauces was
. None of the twenty-five instant fried noodle (ramyun) seasoning samples was contained 3-MCPD. Therefore consumption of instant fried noodle (ramyun) seasoning was estimated not to contribute dietary exposure to 3-MCPD.
A Study on Variation of Trans Fatty Acid with Heat Treatment of Corn Oils
Kim, Myung-Gil ; Kim, Jong-Chan ; Ko, Hoan-Uck ; Lee, Jung-Bok ; Kim, Young-Sung ; Park, Yong-Bae ; Lee, Myung-Jin ; Kim, Jae-Kwan ; Kim, Kyung-A ; Park, Eun-Mi ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 311~316
Trans fatty acid components separated and quantified using a SP-2560 capillary column in a gas chromatograph (GC) with flame ionization detector (FID). Trans fatty acid and total fatty acid contents were measured in 21 corn oils. Ranges of values for trans fatty acid (tFAs) contents of total fat (as g/100g fatty acids) were com oils
. Corn oils were heated at
. The contents of tFAs (g/100) were increased from 0.292 (0 time) to 2.585 (15 times) in com oil. When frying oils (15 times) were incubated at
for 150 days, the contents of tFAs (g/100g) were increased from 2.585 to 3.683 in com oil. The amounts of tFAs (g) per serving size of frying oils (15 times) were increased from 0.01 to 0.18 in corn oil. The levels of the 18:1 trans isomers increased significantly the time of reusing of com oil.
Combined Effects of Antibacterial Film and Storage Temperature on Shelf-life and Microbiological Safety of Mackerel
Ha, Ji-Hyoung ; Lee, Yu-Si ; Heo, Sun-Kyung ; Bae, Dong-Ho ; Park, Sang-Kyu ; Hwang, Sun-Soon ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 317~322
The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus in mackerel were evaluated during storage of 5-14 days at
. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At
storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes were inhibited higher than at 10 and
. Especially, the numbers of V. parahaemolyticus were decreased gradually at
even in the control sample, and about
reductions were observed at 1 and 4 days, respectively. After 7 days, V. parahaemolyticus in all samples were not detected. There is a limit of a single treatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film were shown by addition of
Shelf-life of Prepacked Kimbab and Sandwiches Marketed in Convenience Stores at Refrigerated Condition
Koo, Min-Seon ; Kim, Yoon-Sook ; Shin, Dong-Bin ; Oh, Se-Wook ; Chun, Hyang-Sook ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 323~331
This study was designed to estimate self-life of Kimbab and sandwiches marketed in convenience store. While the 12 different type of Kimbab (n=6) and sandwiches (n=6) were kept at
for 72 hours, quality changes including volatile basic nitrogen, aerobic plate count, pathogens detection and sensorial property was monitored, and effective quality indicators were selected. Volatile basic nitrogen, indicator for protein deterioration was slightly increased during storage periods in all samples. E. coli, Staphylococcus aureus, Salmonella spp. and Vibrio parahaemolyticus were not detected from any of samples. Change of aerobic plate count of Kimbab and sandwiches were increased moderately but increased dramatically after 48 hours of storage. Overall acceptability were maintained over 5, purchasing power limit, for 40 hours in 4 general Kimbab, 48 hours in 2 samgak Kimbab and 42 hours in 2 sandwiches. Shelf-life of each item was calculated from regression equation between reference limit from effective quality indicators, aerobic plate count and sensory property, and storage period. Estimated shelf-lives of general Kimbab were
hours, samgak Kimbab were 32 hours and sandwiches were
Adherence Rate of Listeria monocytogenes Contaminated from Pork Meat During Pork Meat Processing
Kim, Seong-Jo ; Bahk, Gyung-Jin ; Oh, Deog-Hwan ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 332~337
This study was done to determine the adherence rate of Listeria monocytogenes(LM) from pork meat to pork meat, conveyer belt and stainless steel, and cutting board at
for given times (2, 4, 24 hours). The adherence rates of ATCC and wild type LM from pork meat to red meat or fat meat after 2 hour contact time were approximately 65-79%, but 100% adherence rates of both LM after 6 hours were observed. The adherence rate of ATCC LM from pork meat to conveyer belt and stainless steel after 24 hours was 0.15%, while the adherence rate of wild type LM was rapidly increased from 4.34 after 2 hours to 28.6% after 24 hours. Also, The adherence rate of ATCC LM from pork meat to stainless steel after 24 hours ranged from 2.63% after 2 hours to 0.39% after 24 hours, while the adherence rate of wild type LM ranged from 0% after 2 hours to 24.4% after 24 hours. In the meantime, no adherence rate of both LM from pork meat to cutting board was observed. This results suggest that the adherence rate of LM from pork meat to pork meat or food contact surfaces was significantly affected by contact time and wild type LM showed much higher adherence rate to pork meat or food contact surfaces than ATCC LM.
Survey on Practical use of Sanitizers and Disinfectants on Food Utensils in Institutional Foodservice
Lee, Yu-Si ; Lee, Seong-Hee ; Ryu, Kyung ; Kim, Yong-Soo ; Kim, Hyung-Il ; Choi, Hyun-Chul ; Jeon, Dae-Hoon ; Lee, Young-Ja ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 338~345
This study surveyed on the actual conditions of using sanitizers and disinfectants for improvements of sanitization on food utensils at 105 school and 20 industry foodservice operations. The questionnaire which was administered to 125 foodservices was used as a mail or visitation method. The answers of asking "Perception on temporary authorization system of sanitizers and disinfectants on food utensils" were 75% in contract managed school foodservices, 81.8% in self operated school foodservices, and 50% in industry. Main factors to choose sanitizers were sterilizing power (38.6%, 28.6%, 38.9%) and safety (32.6%, 46.1%, 33.3%) at every foodservices. Keeping ratio of sanitizers and disinfectants guidelines in contract managed school, self operated school and industry foodservices were 64.8%, 52% and 73.7%, respectively. If easy and practical guideline is developed, most foodservices replied to use if for disinfection of foodservices. Most of the foodservices were not only knowing sanitizers and disinfectants but also possessing a guideline. However, they didn't perform disinfection according to the guideline due to its complexity. Consequently, we suggest that it is necessary to provide an easy and practical "sanitizers and disinfectants guideline" and useful information.
Survey of the Presence of Aflatoxins in Compound Feeds and Feed Ingredients
Jang, Han-Sub ; Jo, Hyun-Jung ; Lee, Kyung-Eun ; Lee, Chan ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 346~352
Contamination of aflatoxins(AFs) was monitored in 447 compound feeds and 138 feed ingredients samples distributed in South KOREA in 2006 and 2007. The degree of
contamination in compound feed was 20% and 3%, respectively. The levels of detection were ranged from 0.48 to 10.46 ppb for
and from 0.25 to 0,42 ppb for
. Thirty eight percent of compound feeds were contaminated with
at concentration between 0.43 and 5.52 ppb and
was detected in 2% of compound feeds at levels ranging 0.26-0.40 ppb. The highest degree of
contamination was observed in compound feeds for beef cattle (75%) followed by for dairy cattle (72%) and in bran among feed ingredients (30%). Bran exhibited the highest level of
contamination (3.1 ppb). Vegetable proteins and compound feeds for dog showed relative lower degree of contamination at 2.9 and 1.9 ppb, respectively.
were not detected in any compound feeds and feed ingredients samples.
Survey of the Presence of Ochratoxin A in Compound Feeds and Feed Ingredients distributed in Korea
Jang, Han-Sub ; Kim, Dong-Ho ; Lee, Kyung-Eun ; Lee, Chan ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 353~358
Contamination of ochratoxin A (OTA) was studied in 194 compound feeds and 59 feed ingredients samples distributed in South KOREA in 2006 and 2007. The degree of OTA contamination in feed ingredients was 27%, and its detected levels were ranged from 0.27 to 3.39 ppb. Seventy six percent of compound feeds were contaminated with OTA at concentration between 0.21 and 13.64 ppb. The highest degree of OTA contamination was observed in compound feeds for dairy cattle (96%) followed by for poultry (85%) and swine (79%). Beef cattle exhibited the highest level of OTA contamination (2.2 ppb). Compound feeds for dairy cattle and feed ingredients for vegetable proteins showed relative lower level of contamination at 1.6 and 1.2 ppb, respectively.
Free Radical Scavenging Effect and Extraction Condition of Ethanol Extracts of Epimedium Koreanum Nakai Containing Different Icariin Quantity
Kim, Seo-Jin ; Oh, Deog-Hwan ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 359~364
This study was conducted to determine the optimum condition of extraction and antioxidant activity of ethanol extracts of Epimedium koreanum Nakai based on the icariin quantity. Also, further organic solvent fractions of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of Epimedium koreanum Nakai at different temperatures. Total ethanol extraction yield of wild grape seed ranged from 11.8% to 39.3% depending on the concentration of icariin as well as different ethanol concentration, extraction temperature and time condition. Among different extraction temperatures and time, the highest extraction yield of 39.3% was obtained at 70% ethanol for 3 hour at
in the sample containing the 0.596% icariin (KE9412). In the meantime, the strongest free radical scavenging effect
in the KE9412 sample was observed in 70% ethanol extract of Epimedium koreanum Nakai extracted for 7 hour at
was observed in the KE9405 (0.20% icariin content) sample at same condition. Also, antioxidant activity of ethanol extracts of Epimedium koreanum Nakai increased as icariin concentration increased. Among each fraction obtained from organic solvents, butanol fraction was found to have the strongest
and followed by ethylacetate
, and chloroform fraction
Antibacterial Effect of Fermented Rice Water against Food-borne Bacteria in Kitchen Towel
Ha, Ji-Hyoung ; Lee, Yu-Si ; Lee, Seok-Joo ; Hwang, Sun-Soon ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 365~369
This study was conducted to seek optimum concentration and treatment time of fermented rice water (Rizen) to disinfect food-borne bacteria in kitchen towel.
of E. coli was reduced when double or triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crude and double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple, quadruple, quintuple diluted solutions needed 24 hours for complete sterilization. The effect of fermented rice water as a disinfectant was compared with water, detergent and chlorine treatment against E. coli and S. Typhimurium contaminated in kitchen towel. The initial number of E. coli in untreated kitchen towel were
and were decreased to 4.32, 3.70 and 3.02 by treatments of water, detergent and chlorine, respectively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchen towel to 2.43, 2.30 and
, respectively. The initial number of S. Typhimurium in untreated kitchen towel were
and were decreased to 4.12, 3.58 and 2.81 by treatments of water, detergent and chlorine, respectively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchen towel to 2.14, 2.03 and
, respectively. Consequently, the fermented rice water is thought to be a good disinfectant to reduce food-borne bacteria like E. coli and Salmonella contaminated in kitchen towel.
Multiresidue Determination of Tetracyclines in Eggs using Liquid Chromatography with Ultraviolet Detection
Lee, Sang-Hee ; Shim, You-Sin ; Choi, Yoon-Hee ; Lee, Beom-Gil ; Kim, Hyun-Ju ; Shin, Dong-Bin ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 370~374
An analytical method for the simultaneous determination of four tetracycline (oxytetracycline, tetracycline, chlortetracycline, doxycycline) in egg samples was developed and validated using liquid chromatography with ultraviolet detection. Egg samples were extracted by the liquid-liquid extraction based on acetonitrile. The chromatographic separation was achieved on a reverse phase C8 column with gradient elution using a mobile phase of 20 mM oxalic acid (pH 1.5)/acetonitrile. The procedure was validated according to the Food Drugs Administration guideline determining accuracy, precision, and limit of detection. Mean recovery of tetracyclines from spiked egg samples (50, 100, 200, 400, and
) were 78.8-109.3%. Linearity in concentration range of
was obtained with the correlation coefficient
of 0.994-0.999. The intra- and inter-day precision (relative standard deviation; RSD) was between 0.3-12.8 and 0.2-11.7%, respectively. Limit of detection (LOD) and limit of quantification (LOQ) for the investigated tetracyclines were 30 and
depending on egg samples, respectively. This method was reliable, sensitive, economical and suitable for routine monitoring of tetracycline residues in dairy egg.
Co-occurrence of Deoxynivalenol and Zearalenone in Cereals and their Products
Ok, Hyun-Ee ; Chang, Hyun-Joo ; Choi, Sung-Wook ; Lee, Na-Ri ; Kim, Hyun-Jung ; Koo, Min-Sun ; Chun, Hyang-Sook ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 375~381
Deoxynivalenol (DON) and zearalenone (ZEN) are naturally occurring toxins produced by Fusarium species, which may grow on cereals. The aims of this study were to determine the incidence and contamination levels of DON and ZEN in cereal products. Seventy samples of cereal products were randomly selected from retail outlets during 2005 and 2006. DON and ZEN were analyzed by using high performance liquid chromatography with fluorescence and UV-detector, respectively. Detection limits were
for DON and
for ZEN. DON and ZEN were detected in 37 and 17, respectively, of the 70 samples, but the levels found were very low. In particular, out of 70 samples, 12 samples of corn and barley were co-contaminated with DON and ZEN, with levels ranging from 5.6 to
for DON and 12.1 to
for ZEN, respectively. However, DON and ZEN were not detected in breakfast cereals and wheat flour. The highest level was found in dried corn kernel samples that confirmed by LC-MS. This study show that DON and ZEN co-contaminate with low levels in cereal products.
Antibacterial Activity of Sodium Phytate Against Salmonella typhimurium in Meats
Baek, Dong-Jin ; Hue, Jin-Joo ; Lee, Yea-Eun ; Lee, Ki-Nam ; Nam, Sang-Yoon ; Yun, Young-Won ; Jeong, Jae-Hwang ; Lee, Sang-Hwa ; Lee, Beom-Jun ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 382~387
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. 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 activity of sodium phytate (SPT) against Salmonella typhimurium in tryptic soy broth with different pHs and in chicken, pork and beef. In tryptic soy broth, SPT at the concentrations of 0.1, 0.5, and 1.0% effectively inhibited the growth of Salmonella typhymurium in a concentration-dependent manner. At pH 5.5-7.0 similar to meat pHs, 1% SPT almost completely inhibited the bacterial growth. The inhibitory effect of SPT was stronger at pH 7.0 than pH 5.5. In chicken, pork, and beef, SPT at the concentrations of 0.1, 0.5, and 1% significantly inhibited the growth of Salmonella typhimurium in a dose-dependant manner (p<0.01). The addition of 1% SPT in the meats significantly increased the meat pHs. These results indicate that SPT is very effective for inhibition of bacterial growth as a muscle food additive for increasing food safety and functions.
Evaluation of Selective Media for Isolation of Foodborne Bacteria
Jo, Seo-Hee ; Ha, Ji-Hyoung ; Kim, Keun-Sung ; Shim, Young-Hwan ; Kwon, Ki-Sung ; Han, Jeong-A ; Hwang, In-Gyun ; Ha, Sang-Do ; Oh, Deog-Hwan ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 388~394
This study was conducted to evaluate the selective media listed in currently available Food Code in Korea. The 29 different types of media of five different types of foodborne bacteria including Salmonella spp., Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus were tested in the broth and food. The recovery test for five different types of foodborne bacteria was performed in the artificially inoculated into chicken, rice, pork and mackerel. There was no significant differences in isolation capabilities among twenty nine different types of isolation selective media for five different types of foodborne bacteria in broth condition, while there was significantly a little differences in isolation capabilities among those on foods (P<0.05). The higher number of foodborne pathogens were isolated from conventional selective media approved in Food Code than newly developed selective media such as chromogenic media. This results suggest that there was differences of selectivities among currently available isolation selective media in many countries and further studies are needed to be approved by Korean Food and Drug Administration.
Removal of Cyanogenic Compounds in Apricot Kernel during Heating Process
Do, Byung-Kyung ; Kwon, Hoon-Jeong ; Lee, Dong-Ha ; Nah, Ahn-Hee ; Choi, Youn-Ju ; Lee, Sook-Yeon ;
Journal of Food Hygiene and Safety, volume 22, issue 4, 2007, Pages 395~400
Apricot Kernel, consumed as herbal medicine, contains amygdalin which generate HCN upon hydrolysis. Dyspnea was reported by ingesting large amount of apricot kernel, and neurological disorders such as tropic ataxic neuropathy or konzo were known as chronic toxicity of amygdalin. Other cyanogen containing plants, including flaxseed and almond, are consumed as food around the world. Moreover, some of them are promoted as functional food, leading to higher consumption, and posing health risk by cyanogenic components. The objective of this study was to find a method for the reduction of the cyanogenic compound, using apricot kernel as a model food. The most effective reduction was obtained by boiling the slices of the kernel for one hour in pH 1 HCl solution, showing 90% removal. However, the common process known to reduce the cyanogen contents, i.e., long incubation at the low temperature, did not show significant change in cyan concentration. Our data contribute to the safety of the plants containing cyanogenic compounds if they were to be developed as foodstuff.