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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 23, Issue 4 - Dec 2008
Volume 23, Issue 3 - Sep 2008
Volume 23, Issue 2 - Jun 2008
Volume 23, Issue 1 - Mar 2008
Selecting the target year
-Oryzanol Inhibits the Formation of C-7 Oxidized Cholesterol Derivatives (OCDs) in an Aqueous Model System during Cholesterol Autoxidation
Kim, Joo-Shin ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 1~5
The inhibition of cholesterol autoxidation by commercial
-Oryzanol (0, 50, 100, and 300 ppm) was studied in an aqueous model system for 20 h at pH 5.5 and
. The inhibition effectiveness of the commercial
-Oryzanol was followed by the retention of cholesterol and the formation of C-7 oxidized cholesterol derivatives (OCDs). Changes in the amount of
-Oryzanol in the aqueous system were determined during cholesterol autoxidation. A method to detect the levels of 7-ketocholesterol,
-hydroxycholesterol in an aqueous model system with
-Oryzanol was developed by using the hexane-ethyl acetate extraction system and high-performance liquid chromatography. Results showed that the levels of C-7 OCDs in an aqueous dispersion containing 300 ppm of
-Oryzanol were not significantly (p>0.05) increased, when compared to other treatments (0, 50, and 100 ppm), during the accelerated cholesterol oxidation.
Mercury Contents of Paddy Soil in Korea and its Uptake to Rice Plant
Park, Sang-Won ; Yang, Ju-Seok ; Kim, Jin-Kyoung ; Park, Byung-Jun ; Kim, Won-Il ; Choi, Ju-Hyeon ; Kwon, Oh-Kyung ; Ryu, Gab-Hee ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 6~14
Objective of this study was to investigate the residual levels of mercury (Hg) in soil for "Top-rice" area and its uptake into rice plant for making sure food safety as compared to "Top-rice" & common rice produced from 2005 to 2006. Hg was analyzed with the direct mercury analyzer (DMA 80, Milestone, Italy), which implements the US/EPA method 7473. The average concentration of Hg in paddy soil was 0.031 mg/kg, which was below at 1/25-1/65 fold of the threshold levels (concern level 4 mg/kg, action level 10 mg/kg) for soil contamination designated by "The Soil Environment Conservation Law" in Korea. The maximum residue level (MRLs) for Hg residue in the polished rice is not designated in Korea. Therefore, Hg contents in the polished rice of "Top-rice" brand and common rice were compared to other country's criteria. Hg contents in the polished rice of "Top-rice" brand was 0.0018 mg/kg, which was lower at 1/10-1/30 fold than the MRLs, 0.02 mg/kg of China criteria and 0.05 mg/kg of Taiwan criteria, respectively. Hg were 0.02788, 0.00896, 0.00182, 0.00189, 0.00166, 0.00452 and 0.00145 mg/kg in soil, rice straw, unhulled rice, rice hulls, brown rice, rice bran, and polished rice produced in 2006 "Top-rice" area, respectively. For the ratio of Hg as compared to Hg contents in soil, there were 0.321 of rice straw
0.162 of rice bran
0.068 of rice hulls > 0.065 of unhulled rice > 0.060 of brown rice> 0.052 of polished rice. And, the slope of Hg uptakes was steeped as following order; rice straw
rice hulls > unhulled rice > brown rice > polished rice. It means that the more slope steeped was the more uptakes. For the distribution of Hg uptaken, there was 83.8% into rice straw, and 16.2% into unhulled rice, 2.8% into rice hulls, 12.4% into brown rice, 3.5% into rice bran and 9.7% into polished rice. Consequently, it was appeared that the Hg contamination in the polished rice should not be worried in Korea.
Serotypes and Distributions of Escherichia coli Strains Isolated from Marine Products in Wholesale Market
Ham, Hee-Jin ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 15~18
For prevention of E. coli related with food poisoning including diarrhea, urinal infection, peritonitis and infant septicemia, two hundreds and twelve E. coli strains(10.3%) were isolated among 2,066 seafood products in Seoul Garak fishery market from 2005 to 2007. Most strains were isolated from fishes (7.0%), shellfishes (12.8%), crustaceans (8.7%), and molluscs (11.0%) in summer. Serotypes of E. coli isolates were determined as O6, O8, O25, O26, O27, O55, O78, O126, O158, O167, and O168. Conclusively, we knew that E. coli could be contaminated in various seafood products.
Comparative Analysis of the Prerequisite Items Applicable to the HACCP in Livestock Processing Plants
Hong, Chong-Hae ; Cho, Da-Hye ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 19~25
We analyze the HACCP Prerequisites of National Veterinary Research and Quarantine Service (NVRQS), Korea Food and Drug Administration(KFDA), and US Food Safety and Inspection Service (FSIS) and recommend contents and ranges to be complemented and used for the preparation of guidelines. We used the HACCP Notice of the Processing Livestock Act, the HACCP Application Manual for Livestock Processing Plants, the HACCP Notice of the Food Sanitation Act, US GPO 9 CFR and 21 CFR, US FSIS Directive 11,000.1, and HACCP-based Inspection reference guide of Consumer Services, North Carolina Department of Agriculture. The Prerequisites of NVRQS and KFDA are composed of 66 and 84 items respectively, without detailed guidelines for their application. This may decisively affect the application in the field and the evaluation activities. Water supplies, washing and disinfection monitoring tools, and examining and correcting plan are required to be improved. If the standards of compliance of each Prerequisite item as well as performance guidelines are given, the application and evaluation will be performed more effectively. The evaluation items should be associated with Prerequisite operations such as non-compliance complement, self-evaluation, and record keeping. Hazards found during official inspection should be promptly controlled not to contaminate the work places and processing items. As the HACCP is expected to spread from farms to tables, the standardized Prerequisite program among the official governments should be prepared.
Analysis of Benzo(a)pyrene in Red Ginseng Beverage
Hu, Soo-Jung ; Jin, Sun-Hee ; Choi, Dong-Mi ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 26~30
Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.
Development of Certification Mark of Food Quality for Children's Favorite Foods Safety Management
Cho, Sun-Duk ; Lee, Sung-Jin ; Yun, Jee-Hye ; Kim, Seo-Young ; Lee, Eun-Ju ; Park, Hye-Kyung ; Kim, Myung-Chul ; Chung, Kee-Hey ; Kim, Gun-Hee ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 31~39
This study was performed to develop children's food quality certification system as part of the children's favorite foods safety management projects. As a component of the research, we developed a quality certification logo to build up brand image which is familiar with children, as well as to offer the right standard and opportunity for food selection. The age level contains elementary graders from 8 to 13. The logo concept was focused on 'Safety', 'Certification, Guidance' and 'Health' in accordance with the vision of the Korea Food and Drug Administration (KFDA), "Safe food, good nutrition and healthy children". The logo name was proposed as "Best Food for Children", "Safety Food for Children" and "Children Good Food", which was decided by public subscription in the KFDA. The 36 tentative plans for a seal were proposed depending on names. We conducted a survey for the 12 logo samples, designed by the name of "Children Good Food", to use as the basic material for the development of logo to convey the meaning of children's food quality certification system effectively. This survey was conducted among 321 elementary graders and 331 parents of elementary graders. We selected the most favorite design through the survey and applied it for products practicality. It is expected that a steady policy may be possible to implement by applying the basis of the children's food project.
Prevalence of Food Poisoning Bacteria on Hands in Various Age Groups
Chung, Jae-Keun ; Kim, Min-Jee ; Kee, Hye-Young ; Choi, Mi-Hwa ; Seo, Jin-Jong ; Kim, Sun-Hee ; Park, Jong-Tae ; Kim, Myung-Goun ; Kim, Eun-Sun ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 40~50
Spread of pathogenic micro-organisms through contaminated hands is a well recognized way of transmitting disease such as food poisoning. We investigated the prevalence of aerobic plate counts, coliform bacteria, and food-poisoning bacteria on hands in various age groups. The average number of aerobic plate counts was 3.3 log CFU/hand in kindergarteners, 3.4 log CFU/hand in elementary students, 3.2 log CFU/hand in middle school students, 3.4 log CFU/hand in high school students, and 3.3 log CFU/hand in adults. Two kindergarteners, 6 elementary students, and 2 adults were positive for the coliform bacteria. Among the food poisoning bacteria we tested, S. aureus was isolated from 47 individuals. Eight isolates of B cereus were all from kindergarteners. C. perfringens was isolated from 7 individuals. Among 47 isolates of S. aureus, 25 isolates produced toxins. Seven of eight isolates of B. cereus produced toxins. None of seven C. peifringens isolates produced toxins. All 47 isolates of S. aureus were sensitive to ciprofloxacin, trimethoprim/sulfamethoxazole, clindamyccin, imipenem, rifampin and vancomycin. Four isolates (8.5%) were resistant to cefepime, chloramphenicol, cefotetan, and gentamycin. Five isolates (10.6%) were resistant to oxacillin and 6 isolates were resistant to tetracycline. This study shows that it is needs to be established policy of school lunch and personal sanitation management.
A Study on Labeling Regulation for Reliability and Understanding Improvement of Health Functional Food
Kang, Eun-Jin ; Kim, Ji-Yeon ; Kwon, O-Ran ; Kim, Myung-Chul ; Kim, Gun-Hee ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 51~61
This study was performed to improve of Health Functional Food(HFF) through investigating the label system. The logo on HFF to increase the reliance, understanding and quality warranty for consumers was developed through competition. In order to investigate the consumer's awareness about HFF label system a nationwide survey was conducted in metropolitan areas (6 cities) and middle-sizes cities (6 cities). The subjects was 2000(male 519, female 1481) adults aged 20 over, and information was collected by in-person interviews. The major results were as follows. 63.0% of consumer responded they need certification mark for HFF and trust function information of text/graphic format than text format. 85.3% of consumers chose the long claim including the mechanism because 38% reported that they could confide the information, 36% reported it is easy to understand and 26% reported that they thought it is more effective than short claim. As 58.8% of the total consumers answered that the manufacturers marked the nutrition function claim without the permit of the KFDA, a reliable certification mark developed by this research is expected to contribute in improving the label system of HFF, rising reliability and perception of consumer.
Survival of Listeria monocytogenes and Salmonella Typhimurium in Retail Mandarin Orange, Prunus mume (Maesil) and Kiwi Extracts
Kim, Mi-Ryung ; Woo, Ho-Chun ; Son, Won-Geun ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 62~67
Inactivation of Salmonella Typhimurium and Listeria monocytogenenes in mandarin orange, Prunus mume (maesil), and kiwi juices was evaluated. A three-strain mixture of S. Typhimurium or L. monocytogenes was inoculated (7 log CFU/ml) into a commercial mandarin orange juice and maesil juice, and home-maid kiwi extract. The inactivation effect of Maesil juice was estimated by the addition into the other two fruit juices. All fruit juices had acidic pH, ranging from 2.8 to 3.5 and it was not variable during all experimental period, being at
for 14 days, The present study demonstrated that Maesil juice inactivated throughly L. monocytogenes within 7 days, while kiwi extract and mandarin orange juice archived 3.0-log inactivation and 1.0-log inactivation, respectively, until 14 days of storage. S. Typhimurium was completely reduced by Maesil juice and kiwi extract within 14 days, but mandarin orange juice showed only 1.4-log inactivation. The inactivation of L. monocytogenes and S. Typhimurium was increased by adding 10% maesil juice to both mandarin orange juice and kiwi extract.
Heat Stability of the Antimicrobial Activity of Selected Plant Extracts against Aeromonas hydrophila
Xu, Hua ; Mustapha, Azlin ; Ahn, Ju-Hee ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 68~72
Antimicrobial stability of grape seed extract (
), pine bark extract (
), and oleoresin rosemary (
) on the growth of Aeromonas hydrophila was investigated in cooked ground beef. When compared to the control, the populations of A. hydrophila were most effectively reduced by 4.06 log CFU/g for 1%
added after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1%
added before cooking and 1.36 log CFU/g for
. Bacteriostatic and bactericidal activities were observed for
added before and after cooking, respectively.
consists of heat-labile and heat-stable compounds.
could be considered for use as multifunctional preservatives in meat and meat products.
Survey of Beauvericin Contamination in Korean Grains by HPLC and the Production of Beauvericin and Enniatin Derivatives by Fusarium oxysporum KFCC 11363P
Song, Hyuk_hwan ; Lee, Hee-Seok ; Lee, Chan ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 73~79
The productions of beauvericin and enniatins H, I, and MK1688 by Fusarium oxysporum KFCC 11363P were investigated on rice substrate at four temperatures (15, 20, 25, and
) and three moisture contents (10, 20, and 40%). The largest amount of beauvericin (
) was produced at
, and maximum levels of enniatin H (
), I (
), and MK1688 (
) were measured by high pressure liquid chromatography (HPLC) at the same temperature. The optimal moisture content for the production of beauvericin and enniatins H, I, and MK1688 was 40%, and the trace amounts of these toxins were observed at 10% moisture content. Sixty five grain samples (n=65) were tested for the monitoring of beauvericin. This mycotoxin was detected in six grain samples including three maize, two barley, and one wheat samples. The highest contamination level of beauvericin was observed in maize sample (
Risk Assessment for Identifying Maximum Level of Hazardous Chemicals in Foods
Lee, Hyo-Min ; Jung, Ki-Hwa ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 80~84
Maximum level of hazardous chemicals in foods can be settled after overall investigation of toxicological database, the representative exposure assessment, risk level on the present exposure level, the need of maximum level establishment, making of maximum level scenario proposed under consumer protection and verification of contamination reduction method and review of application efficiency on maximum level for risk management. The maximum level should be needed when the risk value of specific chemical caused by food ingestion was high and chronic human exposure was predicted continuously unless the maximum level exists. The key role of the risk assessment is to improve the efficiency of the risk management to reduce the present risk level and make the risk management policy scientifically by setting the representative result of the risk assessment.
Inhibition of Warmed-Over Flavor (WOF) and 7-Ketocholesterol in Refrigerated Precooked Pork Patties containing Commercial
Kim, Joo-Shin ;
Journal of Food Hygiene and Safety, volume 23, issue 1, 2008, Pages 85~89
The oxidative stability of refrigerated precooked pork patties containing commercial
-tocopherol was evaluated. Precooked pork patties containing either
-tocopherol showed higher oxidative stability (p<0.05) during storage at
than did the precooked pork patties without the additives (control). The thiobarbituric acid-reactive substances (TBARs) values and warmed-over flavor (WOF) of the precooked pork patties containing
-tocopherol were lower (p<0.05) than those of the control during refrigerated storage (0, 1, 4, and 8 days). The correlation between TBARs and WOF values was significant (p<0.05). 7-Ketocholesterol content was lower (p<0.05) than those of the control during refrigerated storage (0, 6, 12, 18, and 24 days). The correlation between TBARs values and 7-ketocholesterol content was also significant (p<0.05).