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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 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
Analysis of Microbiological Contamination in Ready-to-eat Foods
Kim, Ha-Kyu ; Lee, Hak-Tae ; Kim, Jong-Ho ; Lee, Sang-Sun ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 285~290
This study was carried out to examine microbiological contamination of ready-to-eat foods (kimbab, sushi, salad, sandwich, sashimi) and to prove hazard of ready-to-eat foods by microbiological analysis. Collection of 440 samples of ready- to-eat foods were obtained from department stores, discount stores, super-markets in Seoul, Gyeonggi, Chungcheong, Gyeongsang, Honam areas. Sushi showed the highest detection rate of micro organism with value of20.4%, and then detection rates of kimbab, sashimi and salad were 13.0%, 12.5% and 6.9%, respectively. S. aureus was the most detected microorganism with value of 6.6%, and then Coliform and L. monocytogenes were detected 2.7% and 2.3%.
Evaluation of the Efficacy of Sanitizers on Food Contact Surfaces Using a Surface Test Method
Kim, Hyung-Il ; Jeon, Dae-Hoon ; Yoon, Hae-Jung ; Choi, Hyun-Cheol ; Eom, Mi-Ok ; Sung, Jun-Hyun ; Park, Na-Young ; Won, Sun-Ah ; Kim, Nan-Young ; Lee, Young-Ja ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 291~296
The study was undertaken to provide information on the efficacy of sanitizers against bacteria with and without organic road dried on to food contact surfaces using the surface test method which EU and USA are currently implementing as one of their official test methods. Escherochia coli ATCC 10536 or Staphylococcus aureus ATCC 6538 was inoculated on to food contact surfaces, such as stainless steel, polypropylene, and silicon, which was then treated with benzalkonium chloride, sodium hypochlorite, or ethanol as a sanitizer for 5minutes at
. Results indicated that the type of surface had little affected the efficacy of various sanitizers. In addition, 200 ppm of benzalkonium chloride or 200 ppm of sodium hypochlorite showed no definite reduction of bacterial populations in the present of organic load, while 40% ethanol showed reduction to
/carrier or more in viable count in the organic load.
Effect of Naringin on Lipid Metabolism and Antithrombotic Capacity in Rat
Kim, So-Jung ; Kim, Jin ; Kim, Hyeong-Jin ; Kim, Soo-Hyun ; Lee, Seung-Ho ; Park, Young-Seok ; Park, Byung-Kwon ; Kim, Byeong-Soo ; Kim, Sang-Ki ; Yoon, Seong-Il ; Choi, Chang-Sun ; Jung, Ji-Youn ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 297~303
Naringin, major citrus flavonoids, has been identified to exert antioxidative, antidiabetic, and lipid lowering effects. In this study, we examined the effect of 0.2 g/kg, 0.5 g/kg naringin supplementation for 3 times/week for 5 weeks on lipid metabolism and antithrombotic capacity in rat. Eighteen five week-old Sprague Dawley(SD) female rats, which had initial body weights of
, were randomly divided into three groups: Control (non naringin group); Low (0.2 g/kg naringin-supplemented group); High (0.5 g/kg naringin-supplemented group). Three groups of rats were supplemented with three experimental diets for 5 weeks and we investigated antithrombotic capacity before sacrifice. Naringin did not significantly alter the body weight gain, relative organ weight. However, the level of serum triglyceride, serum free fatty acid, serum total lipid and serum glucose levels were significantly lowered compared to those of control. The high group (0.5 g/kg naringin-supplemented group) was showed significantly increased bleeding time compared to control group. These results suggest that naringin supplemental diets reduces the level of hypertension, glycosuria and fatness on the female SD rats, when orally administered below the dosage 0.5 g/kg for 5 weeks.
Survey on Storage Temperature of Domestic Major Chilled Foods in Refrigerator
Lee, Yu-Si ; Ha, Ji-Hyoung ; Park, Ki-Hwan ; Lee, Sook-Yeon ; Choi, Youn-Ju ; Lee, Dong-Ho ; Park, Sun-Hee ; Moon, Eun-Sook ; Ryu, Kyung ; Shin, Hyoung-Soo ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 304~308
We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest (
) and the lowest (
) temperature spaces in a refrigerator was
, the corresponding difference between the highest (
) and lowest (
) food surface temperatures was
. The average temperatures of both chilled food surfaces and refrigerator spaces were
) and 8.2 degrees C (in.
), respectively. The temperatures of chilled food surfaces were
for soybean curds,
for fish paste,
for wet noodles, and
for mook. Our results indicate that chilled foods require careful management for storage at temperatures below
with careful recording of the warmest area of the refrigerator.
Inactivation Activity of Bronze Alloy Yugi for Reduction of Cross-Contamination of Food-borne Pathogen in Food Processing
Lee, Eun-Jin ; Park, Jong-Hyun ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 309~313
To investigate the antibacterial activity of the traditional bronze alloy Yugi, the cultures of Salmonella spp., Escherichia coli O157, Enterobacter sakazakii, and Bacillus cereus were exposed to the metal coupons of bronze, copper, tin, and stainless steel, and the sterilizing activities were analyzed. Antibacterial efficacy of copper coupon toward S. Typhimurium, E. coli, and E. sakazakii were the highest among them and those were followed by bronze, tin, and then stainless steel in the activity order. However, there was little sterilizing activity on Gram-positive B. cereus. Minimal inhibitory concentrations of cupric ion were 25 ppm for S. Typhimurium, E. coli, and E. sakazakii, and 50 ppm for B. cereus. Yugi bronze alloy showed more rigidity and practicality in comparison with copper, and has been used in Korea. Therefore, the bronze alloy may be more effective to reduce the cross-contamination of S. Typhimurium, E. coli, and E. sakazakii than stainless steel in food processing surface.
Comparison of Macroscopic Inspection and Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) for the Detection of Anisakis simplex complex
Kang, Ju-Hee ; Lee, Min-Hwa ; Lee, Kang-Bum ; Choi, Chang-Sun ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 314~318
This research aimed to compare the detection methods of Anisakis simplex in Sea fish by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and macroscopic inspection. We examined 18 Trichiurus lepturus, 11 Scomber japonicus, and 65 Todarodes pacificus collected from the retail markets in the areas of Uljin, Kyuonggi province and Seoul. As the result of examinations, we found that detection rate of Anisakis simplex by macroscopic observation was 89% in Trichiurus lepturus, 90.9% in Scomber japonicus, 32.3% in Todarodes pacificus. The detection rate of Anisakis simplex by PCR-RFLP was 77.7% in Trichiurus lepturus, 81.8% in Scomber japonicus, 26.1% in Todarodes pacificus. We could conclude that PCR-RFLP method of Anisakis simplex was more specific rather than macroscopic observation.
Analysis of Florfenicol in Meats
Kuk, Ju-Hee ; Song, Young-Me ; Bae, Min-Seok ; Go, Myoung-Jin ; Yoo, Myung-Sang ; An, Eun-Suk ; Park, Eun-Heui ; Go, Myoung-Jin ; Kang, Kil-Jin ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 319~323
Analytical method for determination of florfenicol was developed for estimate veterinary drug residue of unestablished MRLs in meat. The method was validated in correspondence with the CODEX guideline for florfenicol residue in meat. The samples mixed with sodium sulfate were extracted with ethyl acetate. After clean-up, the residue was dissolved in mobile phase and analyzed using high-performance liquid chromatography with fluorescence detector. The calibration curve showed good linearity(
) within the concentration range of
. The limit of detection(LOD) and limit of quantification(LOQ) were validated at 0.012 and 0.039 mg/kg, respectively. The recoveries in fortified meat ranged from 85.6 to 95.6%(
RSD) at the 0.05 to 0.4 spiking levels. We monitored 150 samples of meats that were purchased in Korea(Seoul, Busan, Daegu, Daejeon and Gwangju). Among tested samples, florfenicol was detected in 1 of pig at the level of 0.040 mg/kg, and below LOQ in 1 of cattle, 2 of pig and 2 of chicken. The residues of florfenicol in the tested samples were within the MRLs.
Simultaneous Determination of Quinolones in Flatfish and Egg Using liquid Chromatography with Fluorescence Detection
Lee, Sang-Hee ; Shim, You-Shin ; Kim, Hyun-Ju ; Choi, Yoon-Hee ; Shin, Dong-Bin ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 324~329
An analytical method for the simultaneous determination of nine quinolones (QNs) namely, marbofloxacin, norfloxacin(IS), ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid, and flumequine in flatfish and egg was developed and validated using liquid chromatography with fluorescence detection (LC-FD). The samples were extracted using a traditional liquid-liquid extraction process; deproteinization was accomplished by the addition of trichloroacetic acid and acetonitrile (ACN), and defatting was performed with hexane. Chromatographic separation was achieved on a reverse phase C8 column with gradient elution using a mobile phase of 200 mM ammonium acetate buffer (pH 4.5) and ACN. The proposed method was validated according to the CODEX guideline. Mean recoveries of QNs from flatfish and egg were 89.6-106.5% with relative standard deviations (RSDs) below 15% at three different concentrations of 50, 100 and
. Linearity was obtained with a correlation coefficient (
) of 0.9989-1.0000. The LOD for the investigated QNs was
depending on flatfish and egg. The present method can be applied simultaneously to determine QNs in muscle of flatfish and egg.
A study on the Shelf-life Extension of Minimally Processed Carrot
Lee, Kyoung-Hae ; Lim, Hui-Kyoung ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 330~337
Betarich carrots were washed at various hypochloric acid(HCA) concentration and steeping time and packed in PE bag keeping at
for 12 days, in order eventually to examine microbiology, firmness, surface color, whiteness index(WI) and sensory quality. It was found that total bacterial counts at T-II and T-III with the 3 minute steeping were
respectively, showing slight decrease compared to control condition. E. coli was not detected at all treatments but less coliforms were detected at the 8-day treatments of T-II and T-III. Treatment of 3-minute steeping showed smaller reduction in firmness than that of I-minute steeping at 12-days, and T-1 (T-3) had the largest (smallest) reduction among them. It was also found that during the treatment the L-value showed decreasing trend, but the parameter a- and b-value showed increasing trend. WI increased, and its change was small with the increase in HCA concentration. The sensory quality check after 8 day storage showed that evaluation of the off-flavor appeared to be significantly high (p<0.05) at both non-treatment and HCA treatment. On the basis of the results above, it is likely to be more effective to prolong the period of circulation of beta rich carrots if you use HCA over 50 ppm for washing betarich carrots. This study will contribute to improve safety and quality in circulation of beta rich carrots.
Choline Contents Survey in Commercial Milks
Jung, Won-Chul ; Kim, Young-Il ; Shon, Ho-Yeong ; Kim, Suk ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 338~342
Choline is important an organic compound for normal membrane function, acetylcholine synthesis, lipid transport, and methyl metabolism. In biological tissues and foods, there are multiple choline compounds that contribute to choline content. Many researches suggest that memory and intelligence are improved by the supplement of choline. Recently, according to the effects of choline for memory, choline has been added to milk. In this study, the content of choline was analyzed the commercial whole milks and flavored milks by enzymatic method. The standard curve was linear with 0.00316 slope and 0.994 correlation coefficient. Recoveries varied between 89.8 and 97.6%. Contents of choline in whole milks and flavored milks were 14.56-15.19 and 4.11-11.50 mg/100g, respectively. The results of this study may be usable for the establishment of choline adequate intake for Korean.
Survival, isolation and characterization of Bacillus cereus from Sunshik
Cho, Yong-Sun ; Jung, Eun-Young ; Lee, Myung-Ki ; Yang, Cheul-Young ; Shin, Dong-Bin ;
Journal of Food Hygiene and Safety, volume 23, issue 4, 2008, Pages 343~347
Recently, Sunshik has been issued because of easy-cook and well-being food. Sunshik basically was made of the heated cereals. Amount of spore-forming Bacillus cereus was detected and it has been caused some problem of food safety. B. cereus was isolate from 57 out of 161 Sunshik samples resulting in the isolation rate of 35.4%. Quantitative analysis of 57 samples showed that 21 samples were less than 100 CFU/g, 33 samples were between 100 and 1,000 CFU/g and distinctively even 3 (1.9%) samples had over 1,000 CFU/g. Typical morphology of B. cereus isolated from Sunshik was observed on MYP agar and then further characteristics was identified by using VITEK 2 (Biomeriux, France). 53 strains out of 57 strains isolated from Sunshik (about 93.0%) produced diarrheal enterotoxin in brain heart infusion broth which was detected by the Bacillus cereus enterotoxin reversed passive latex agglutination test kit (Oxoid England). The D-values of the B. cereus spores were
(3.1mim) respectively. The Z-value was calculated
in Sunshik sample inoculated with B. cereus. Therefore, the management of B. cereus in Sunshik is required for the food-safety.