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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 26, Issue 4 - Dec 2011
Volume 26, Issue 3 - Sep 2011
Volume 26, Issue 2 - Jun 2011
Volume 26, Issue 1 - Mar 2011
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Inhibitory Effects of YP 12, A Newly Synthesized Obovatol Derivative on Rat Aortic Vascular Smooth Muscle Cell Proliferation
Lim, Yong ; Lee, Mi-Yea ; Jung, Jae-Kyung ; Pyo, Myoung-Yun ; Yun, Yeo-Pyo ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 187~191
Platelet derived growth factor (PDGF)-BB is one of the most potent vascular smooth muscle cell(VSMC) proliferative factors, and abnormal VSMC proliferation by PDGF-BB plays an important role in the development and progression of atherosclerosis. The aim of this study was to assess the effect of YP 12, a newly synthesized obovatol derivative, on the proliferation of PDGF-BB-stimulated rat aortic VSMCs. The anti-proliferative effects of YP 12 on rat aortic VSMCs were examined by direct cell counting and by using
thymidine incorporation assays. It was found that YP 12 potently inhibited the growth of VSMCs. The pre-incubation of YP 12 (1-4
) significantly inhibited the proliferation and DNA synthesis of 25 ng/ml PDGF-BB-stimulated rat aortic VSMCs in a concentration-dependent manner. In accordance with these findings, YP 12 revealed blocking of the PDGF-BB-inducible progression through G0/G1 to S phase of the cell cycle in synchronized cells. Whereas, YP 12 did not show any cytotoxicity in rat aortic VSMCs in this experimental condition by WST-1 assay. These results also show that YP 12 may have potential as an anti-proliferative agent for the treatment of restenosis and atherosclerosis.
Proximate Compositions Changed Before and After Fermentation of Rice Spent Water
Kim, Min-Ju ; Park, Sung-Soo ; Kim, Dong-Ho ; Kim, Keun-Sung ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 192~197
Rice spent water (RSW) is generated when rice is rinsed before cooking. RSW has been discarded into sewerages due to its low usage in our daily life and become a major domestic wastewater for many years. But RSW can be used as a value-added resource because it contains various beneficial bioactive components. Therefore, fermented rice spent water (FRSW) has been already produced in our previous value-added fermentation process. In this study, proximate compositions and contents of other typical fermentation products were compared between RSW and FRSW. Both RSW and FRSW contain approximately 99.3% moisture and 0.7% total solids. Compared to those of RSW on a dry basis, carbohydrate content of FRSW was decreased by 44.8% and crude protein, lipid, and ash contents of FRSW were increased by 16.4%, 18.8%, and 36.6%, respectively. In addition, starch granules of RSW were intact as those of rice flour were, but those of FRSW were not. RSW did not have lactic acid, but FRSW had 212.13 and 181.25 g/kg D- and L-lactic acid, respectively. Free amino and ammoniacal nitrogen contents of FRSW were 12 and 7 times higher than those of RSW, respectively. Lactic acid, free amino, and ammonical nitrogen contents were considered to be increased in FRSW because carbohydrates could be disintegrated into lactic acids and proteins into free amino or ammoniacal nitrogens during the fermentation process.
Quantitative Analysis of Microbiological Profiles of Retailed White Rice
Kim, Min-Ju ; Kim, Byung-Hoon ; Park, Sung-Soo ; Park, Sung-Hee ; Kim, Dong-Ho ; Kim, Keun-Sung ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 198~202
Rice has been the most important staple food in everyday meals of Korean people for thousands of years. Nowadays, it is getting increasingly used as flour ingredients in a variety of processed foods, so that it is consumed in more diversified ways. As a consequence, production volume of rice flour to manufacture rice cakes, noodles, breads, or confectioneries is recently getting increased in Korea. But there are not sufficient research outcomes to guarantee Korean consumers microbiological qualities of rice flour as well as rice. As a preliminary experiment, therefore, the microbiological profiles (aerobic mesophilic bacteria (AMB), spore-forming aerobic bacteria (SAB), lactic acid bacteria (LAB), yeasts and molds (YM), and Escherichia coli and coliforms) have been monitored for nine retailed white rice samples in this study. AMB counts ranged
CFU/g for all the nine white rice samples. All the nine rice samples have SAB counts within a narrow range
CFU/g). LAB was detected in two white rice samples (
CFU/g), YM was detected in one white rice sample (
CFU/g) only. E. coli was not detected from all the nine samples. Coliforms were detected in one white rice sample (
CFU/g) only. All the rice samples were conclusively considered to have various microorganisms, though most of them are harmless and some, such as coliforms, may be harmful.
Evaluation of Efficacy and Development of Predictive Model of Sanitizers and Disinfectants on Reduction of Microorganisms on Food Contact Surfaces
Lee, Yu-Si ; Ha, Sang-Do ; Kim, Dong-Ho ; Park, Joon-Hee ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 203~208
This study was to evaluate the efficacy of sanitizer concentrations and treatment time against two major toad-borne pathogenic microorganisms such as Escherichia coli and Staphylococcus aureus on a stainless steel surface. As a result, stainless steel, treated with 100 ppm of chlorine showed reduction of E. coli(1.56, 1.49, 1.95 log cfu/25
) and S. aureus(0.49, 0.88, 1.27 log cfu/25
) after 0, 5 and 10 min, but none was not detected in treatment with 200 ppm. The population of E. coli(0.73, 0.90, 1.55 log cfu/25
) and S. aureus(0.37, 1.00, 1.45 log cfu/25
) reduced in 35.5% ethanol treated group, but none was not detected in treatment with 70%. The population was reduced E coli(0.28, 0.64, 1.07 cfu/25
) and S. aureus(0.53, 0.87, 0.99 log cfu/25
) by treatment with 45.5 ppm of hydrogen peroxide, but none was not detected in treatment with 91 ppm. Quarternary ammonium compound with 100 ppm was reduced E. coli(0.82, 1.62, 1.71 log cfu/25
) and S. aureus(0.46, 0.93, 1.38 log cfu/25
), but none was not detected in treatment with 200 ppm. Predictive models of sterilization for all 4 disinfectants were suitable to use with
value of higher than 0.94. These models may be of use to food services and manufacture of safe products by controlling E. coli and S. aureus without the need for further detection of the organisms.
Estimation of Shelf-Life of Commercially Sterilized Fried Rice Containing Meat
Jeong, Se-Hee ; Ha, Ji-Hyoung ; Jeong, Young-Gil ; Jo, Byung-Chul ; Kim, Dong-Ho ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 209~213
Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35
for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.
Analysis and Survey for Contamination of Deoxynivalenol and Zearalenone in Feed by High Performance Liquid Chromatography
Kim, Dong-Ho ; Choi, Kyu-Il ; Hong, Kyung-Suk ; Kim, Hyun-Jung ; Song, Yeong-Jin ; Gang, Seung-Hun ; Jang, Han-Sub ; Cho, Hyun-Jung ; Han, Gye-Su ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 214~221
Deoxynivalenol (DON) and zearalenone (ZEN) are mainly contaminated mycotoxins in feeds. The study was carried out to analyze and survey the contamination of DON and ZEN in one hundred thirteen samples of feeds. After cleaning all samples with immunoaffinity column, the mycotoxins were analysed by using high performance liquid chromatography/fluorescence with diode array detector (HPLC/FLD with DAD). The average recoveries of DON were 88.76 and 95.40% at the levels of 200 and 1,000
and 87.09 and 98.40% of ZEN were recovered at the levels of 100 and 500
, respectively. The limit of detection (LOD) were 6.0 and 3.0
for DON and ZEN, respectively. The average concentrations of DON were 372.1, 324.0 and 990.9
in chicken, pig and cattle feed, respectively. Those of ZEN were 76.1, 43.7 and 196.2
for them, individually.
Evaluation of Antibacterial and Therapeutic Effects of a Sodium salts Mixture against Salmonella typhimurium in Murine Salmonellosis
Lee, Yeo-Eun ; Cha, Chun-Nam ; Park, Eun-Kee ; Kim, Suk ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 222~226
Salmonellosis is a major bacterial zoonosis that causes self-limited enteritis to fatal infection in animals and food-borne infection and typhoid fever in humans. Multidrug-resistant strains of Salmonella spp. has increased over the last several decades and recently causes more serious problems in public health. The present study was investigated bacteriocidal effects of sodium chlorate, sodium azide, sodium cyanide, and sodium salts mixture containing sodium chlorate, sodium azide, and sodium cyanide on infection with S. typhimurium in macrophage RAW 264.7 cells, and antibacterial effects of sodium salts mixture for murine salmonellosis. In infection assay of S. typhimurium in RAW 264.7 cells, bacterial survival rates within macrophage in all treated groups was significantly reduced comparing to that of the control group with the passage of incubation time. Administration of sodium salts mixture showed a therapeutic effect for S. typhimurium infected ICR mice. The mortality of mice treated with sodium salts mixture was 70% until 12 days, while that of control mice was 100% until 9 days after S. typhimurium infection. The results of this study strongly indicate that sodium salts mixture has a potency treatment for murine salmonellosis.
Monitoring of Trans Fatty Acid and Cholesterol of Bakery Products Sold at Retail in Seoul Area
Park, Young-Hye ; Kang, Sung-Tae ; Hwang, Young-Ok ; Tu, Ock-Ju ; Shin, Jae-Min ; Lee, Kyeong-Ah ; Shin, Ki-Young ; Chae, Young-Zoo ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 227~234
The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA
SD%] bread (54.04
5.27), pastry (53.41
4.80), and whipping cream cake(70.09
8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2,36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).
Protective Effects of Angelica keiskei Extracts Against D-Galactosamine (GalN)-induced Hepatotoxicity in Rats
Choi, Sang-Hoon ; Park, Kwan-Ha ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 235~241
Although the vegetable Angelica keiskei (AK) has widely been utilized for the purpose of general health improvement among Korean population, its functionalities are not very well defined. In this study, we examined the effects of methanol extract of AK in rats on the biochemical changes induced by two hepatotoxins, D-galactosamine (GalN) and carbon tetrachloride (
). AK was orally administered once daily for 7 days to male rats at 200 and 500 mg/kg, before hepatotoxins. Effects of AK were assessed 24 hr later. AK pretreatments at 200 and 500 mg/kg significantly blunted GalN-induced elevation in liver lipid peroxidation, plasma aspartate-transaminase (AST) and alanine-transaminase (ALT) activities. AK also prevented, after 500 mg/kg but not after 200 mg/kg, the GalN-induced elevation in triglyceride, total cholesterol and LDL-cholesterol levels. Differently from against GalN-induced toxicity, AK did further elevate the
-induced rise in AST, ALT and lipid peroxidation. These results suggest that AK, when pre-administered prior to GalN, exerted protective effects against GalN-induced hepatotoxicity, in contrast however, AK exacerbated that induced by
. To explore possible mechanism for the toxicity-potentiating effects of AK on
, the activity of hepatic drug metabolism after AK treatment was assessed. It was observed that AK increased the activity of aniline hydroxaylase, a cytochrome P450 isoenzyme responsible for metabolic activation of
. This finding suggests that hepatoprotective effects of AK are not equally expected depending on hepatotoxins employed.
Lack of Mutagenecity of Green Pigments in Salmonella typhimurium
Kim, Han-Byul ; Park, Han-Ul ; Lee, Ju-Young ; Kwon, Hoon-Jeong ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 242~247
A greening phenomenon has been observed in some plant foods such as chestnut, sweet potato, burdock, and others during processing. The formation of the pigments was postulated as reactions of primary amino compounds with chi orogenic acid or caffeic acid ester, yielding acridine derivatives. Acridine derivatives have been regarded as mutagenetic agents. For the reason, the bacterial reverse mutation test was carried out to evaluate the genotoxicity of green pigment using Salmonella typhimurium TA98 and TA100. Alanine, arginine, aspartic acid, glycine, lysine, and phenylalanine were reacted repectively with chlorogenic acid to synthesize model compound. Green pigment was extracted from sweet potato. Maximum concentration of 2 and 50 mg/plate was tested for the synthetic green pigments and extracted green pigment respectively, taking bacterial survival, solubility, and color intensity into consideration. There was no signigicant increase in the reverse mutation either with or without S9 activation system by any test material. Though further studies with other genotoxicity test system are necessary, both synthetic and sweet potato green pigments seemed not to cause mutation despite the acridine moiety in their structures.
A Comparative Study Between Food-Borne Outbreaks Two or More Persons and Individual Cases by Using Statistics of Japan
Lee, Jong-Kyung ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 248~253
KFDA compiles the statistical data of food poisoning outbreaks two or more persons since 2002 in Korea and release them to the public on the web. There is a gap of outbreak number between the real situation and the reports. To reduce the gap, addition of sporadic individual case of food poisoning may be one of the solution method. The statistical data of Japan where food consumption pattern is similar to Korea, were used in this study to compare the ratio and the pattern between the outbreak cases two or more persons and individual cases. By doing so, the data of Japan regarding to outbreak cases two or more persons will be comparable to that of Korea. The data of 2002 and 2003 in Japan showed that sporadic individual cases were 43.3% in the total food poisoning cases. The individual cases occurred highly in unknown places (90-92.3%) and home (6.2-8.5%) whileas the outbreaks two or more persons occurred mostly in the place of restaurants (46.6-50.l%) and inns (9.2-9.8%). The food-borne pathogens attributed to the individual cases were C. jejuni (51.9%), Salmonella spp. (35.3%), and V. parahaemolyticus (9.8%) while those to the outbreak cases two or more persons were norovirus (31.3%), Salmonella spp. (20.8%), C. jejuni (15.5%) in Japan. The data of 2002-2009 between Korea and Japan showed the outbreak case report rate was 1:1.5 based on the total population number.
Inhibitory Effects of Garlic Oil on Human Low Density Lipoprotein Oxidation
Yang, Seung-Taek ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 254~259
Growing evidence indicates that oxidized low density lipoprotein (LDL) may promote atherogenesis. Therefore, inhibition of LDL oxidation may impede this process. The inhibitory effected on the susceptibility of human LDL to
or macrophages induced oxidation was investigated by monitoring thiobarbituric acid reactive substances(TBARS). Organosulfur compounds of garlic oil contains diallyldisulfide, diallyltrisulfide, diallyltetrasulfide, and diallyl pentasulfide in order. Garlic oil inhibited LDL oxidation by
, or macrophages in a dose dependently, with a 20~60
, as increased TBARS assay. Garlic oil, at 60
, almost completely inhibited macrophages induced increase in electrophoretic mobility of LDL. When compared with several other antioxidants, probucol showed highest ability, and then garlic oil showed a much higher ability than natural occurring antioxidants,
-tocopherol and ascorbic acid. The results suggested that garlic oil might play the inhibitory effects in the process of LDL oxidation.
Protective Effect of Plantago asiatica L. Leaf Ethanolic Extract Against Ferric Nitrilotriacetate-Induced Prostate Oxidative Damage in Rats
Hong, Seung-Taek ; Hong, Chung-Oui ; Nam, Mi-Hyun ; Ma, Yuan-Yuan ; Hong, Yun-Jin ; Son, Da-Hee ; Chun, Su-Hyun ; Lee, Kwang-Won ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 260~265
Plantago asiatica L. (P. asiatica) has been used as one of the popular folk medicines in Asia for human health care practices. Various activities of P. asiatica have been reported, such as anti-oxidant, anti-glycation, anti-inflammatory and hepatoprotective activity. Therefore, the potential of P. asiatica to reduce oxidative stress has been studied in several ways for over 20 years, especially at liver and kidney. However no investigation has been reported revealing its protective effect on prostate. Method: Treatment of P. asiatica leaf ethanolic extract (PLE) (1 g/kg body weight (b.w.), 2 g/kg b.w., or 4 g/kg b.w.) were given separately to animals for pretreatment once per day for 7 days, and on the seventh day ferric nitrilotriacetate (Fe-NTA; 0.24 mmol Fe/kg b.w.), which is known as an oxidative stress-inducer at prostate, was administrated by i.p to negative control group. At the end of the study period, dissection was carried out for detecting the prostate protective effect of PLE. Result: Fe-NTA-treated animals produced reactive oxygen species (ROS) resulting in depletion of antioxidant biomaker, such as glutathione (GSH), glutathione reductase (GR), and glutathione s-transferase (GST) and increase of lipid peroxidation in prostate. However, PLE pretreatment resulted in an increase in the GSH, GST and GR levels concentration dependent manner and in an significant decrease in the levels of lipid peroxidation. Conclusion: Our data suggest that PLE may be effective in protecting oxidative stress-induced damage of prostate, and PLE may be an chemopreventive agent against Fe-NTA-mediated prostate oxidative damage.
Safety Assessment of Liquid-Type Herbal Preparations
Jo, Hyun-Ye ; Jeon, Jong-Sup ; Kim, Beom-Ho ; Cho, Sang-Hun ; Park, Sin-Hee ; Kim, Young-Sug ; Yoon, Mi-Hye ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 266~272
The safety of liquid-type herbal preparations (47 samples) and beverages containing herbal medicines (18 samples), which are distributed in Gyeonggi province was studied by analyzing heavy metals, benzo(a)pyrene, preservatives and sugar content and to explain the differences between medicine and food based on the labeling standards. The herbal preparation is regarded as medicine and can be differentiated from the beverages containing herbal medicine, which is food, based on the fact that the herbal preparation should be labeled with usage, dosage, efficiency and effect. The mean concentrations of Pb, As, Cd, Hg were found to be 0.014 mg/kg, 0.113 mg/kg, 0.004 mg/kg and 0.003 mg/kg in herbal preparation and 0.009 mg/kg, 0.122 mg/kg, 0.003 mg/kg and 0.002 mg/kg in beverages containing herbal medicines, respectively. In 10 cases of herbal preparations and 6 cases of beverages containing Rehmanniae Radix Preparata (Sukjihwang), benzo(a)pyrene was not found. According to preservative test on herbal medicine, dehydroacetic acid was found less than the indicated content in 6 cases out of 37 cases, which labeled with preservatives, and benzoic acid, dehydroacetic acid and methylparaben were contained with 164.0~198.0 mg/kg, 149.8~272.5 mg/kg and 88.4 mg/kg, respectively, in 3 cases out of 10 cases, which was not labeled with preservatives. Among 16 cases of beverages containing herbal medicines, 3 cases of preservative-labeled beverages had the preservatives, and the rest of all, which was not labeled with preservatives, did not show that they contain any preservative, therefore, it was suitable for the labeling standards. As a result of sugar content test, preservative-labeled products were not appreciably different from the others.
Hazard Analysis for the Application of Good Agricultural Practices(GAP) on Paprika During Cultivation
Nam, Min-Ji ; Chung, Do-Yeong ; Shim, Won-Bo ; Chung, Duck-Hwa ;
Journal of Food Hygiene and Safety, volume 26, issue 3, 2011, Pages 273~282
This study established hazards which may cause risk to human at farm during cultivation stage of paprika. Samples of plants (paprika, leaf, stem), cultivation environments (water, soil), personal hygiene (hand, glove, clothes), work utensils (carpet, basket, box) and airborne bacteria were collected from three paprika farms (A, B, C) located in Western Gyeongnam, Korea. The collected samples were assessed for biological (sanitary indications and major foodborne pathogens), chemical (heavy metals, pesticide residues) and physical hazards. In biological hazards, total bacteria and coliform were detected at the levels of 1.9~6.6 and 0.0~4.610g CFU/g, leaf, mL, hand or 100
, while Escherichia coli was not detected in all samples. In major pathogens, only Bacillus cereus were detected at levels of
1.5 log CFU/g, mL, hand or 100
, while Staphylococuus aureus, Listeria monocytogenes, E. coli O157 and Salmonella spp. were not detected in all samples. Heavy metal and pesticide residue as chemical hazards were detected at levels below the regulation limit, physical hazard factors, such as insects, pieces of metal and glasses, were also found in paprika farms. Proper management is needed to prevent biological hazards due to cross-contamination while physical and chemical hazards were appropriate GAP criteria.