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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 27, Issue 4 - Dec 2012
Volume 27, Issue 3 - Sep 2012
Volume 27, Issue 2 - Jun 2012
Volume 27, Issue 1 - Mar 2012
Selecting the target year
Antimicrobial Activity of Ginger(Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction
Lee, Myung-Hee ; Lee, Kyoung-Hae ; Kim, Kyung-Tack ; Kim, Sung-Soo ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 109~116
DOI : 10.13103/JFHS.2012.27.2.109
The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under
and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar
, 250 bar
and 250 bar
. Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and
of extraction temperature.
Analysis of Microbiological Hazards of Preprocessed Namuls in School Food Service and Processing Plant
Kwak, Soo-Jin ; Kim, Su-Jin ; Lkhagvasarnai, Enkhjargal ; Yoon, Ki-Sun ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 117~126
DOI : 10.13103/JFHS.2012.27.2.117
This study was conducted to assess the levels of microbiological hazards of preprocessed Namuls, which were served at the school foodservice. 19 preprocessed ground or root vegetables were collected from 21 schools in May to June of 2011. Heavy contamination of aerobic plate counts (from 3.39 to 8.42 logCFU/g) and total coliform groups (from 3.16 to 7.84 logCFU/g), enterobacteriaceaes (from 2.53 to 7.55 logCFU/g) were detected in preprocessed Namuls. In addition, the detection rates of Escherichia coli, Staphylococcus aureus and Bacillus cereus (emetic form) were 4.3%, 11.7% and 2.1%, respectively. In addition, sanitary indicative bacterium at preprocessing steps of root vegetables (lotus root, burdock root, bellflower root) and blanched Namuls (bracken, sweet potato vine, chinamul) were analyzed. Aerobic plate counts, coliform groups, and enterobacteriaceaes were not effectively removed during preprocessing including washing and soaking steps. In the case of blanched Namuls (bracken, sweet potato vine, chinamul), contamination levels increased more after drying process and no significant reduction effect on the levels of microbial contamination was observed during preprocessing steps. Thus, effect of preprocessing steps on the microbiological hazards in Namuls must be reevaluated to improve the microbiological quality of preprocessed Namuls at the school foodservice and retail markets.
Changes of Organic Acids in Takju During Storage Conditions
Choi, Gyu-Il ; Kim, Hyun-Jeong ; Kim, Ho-Jin ; Kim, Hyo-Rin ; Kim, Dong-Ho ; Ahn, Jong-Sung ; Son, Young-Gyu ; Song, In-Ho ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 127~132
DOI : 10.13103/JFHS.2012.27.2.127
This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature(
). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(
). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.
Effect of Cadmium-contaminated Brown Rice Diet on Accumulation of Heavy Metal in Rats
Kim, Jae-Young ; Im, Hyo-Bin ; Kim, Seong-Jo ; Baek, Seung-Hwa ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 133~140
DOI : 10.13103/JFHS.2012.27.2.133
Movement and accumulation of cadmium in male Sprague-Dawley rats, fed with brown rice from nearby Janghang smeltery area were investigated. The rat fed with five different cadmium level diets made with Cd-polluted during 12 weeks. The brown rice-polluted with 0.87 ppm Cd (PBR) was sampled from products in the Janghang smeltery area. Diets of brown rice group were brown rice (BR, 0.002 ppm Cd), each 50% of BR and PBR (BR+PBR 50%, 0.44 ppm Cd) and PBR (PBR 100%, 0.87 ppm Cd). To compare with BR+PBR 50%, the another group diet composed the feed (FE, 0.002 Cd ppm) and each 50% of FE and PBR (FE+PBR 50%, 0.44 ppm Cd). Accumulation of Cd, Zn and Cu in blood, liver and kidney rats was measured by GF-AAS. The weight gain in BR groups and FE groups were different 0.22-0.26 and 1.08-1.26 g/day, respectively. Daily intake cadmium was 10.77 and 22.36
in BR+PBR 50% and PBR 100%, and 8.83
in FE+PBR 50%. Cadmium contents in diets were higher, and total intake of the heavy metals was more increased on the whole. Weights of liver and kidney in FE+PBR 50% group was 2.64 and 2.27 folds higher than those in BR+PBR 50% group. Cadmium contents in blood were increased with intake of BR diet, but Zn and Cu were decreased with them. In the diet groups with the same Cd concentration, Cd content of FE+PBR 50% was higher 1.27 times than that of BR+PBR 50%. In the diet group of BR, BR+PBR 50%, and PBR 100%, the increase of Cd concentration was significantly different to the increase of Cd content in the livers. In the same condition of Cd concentration, Cd contents were higher in the BR+PBR 50% group. In the diet groups of BR, BR+PBR 50%, and PBR 100%, the increase of Cd content in the kidneys led to the increase of Zn and Cu contents. In the same condition of Cd concentration, the diet group with the addition of BR was shown to be 3.11 times higher than with the addition of FE. In view of the results so far achieved, It was closely related with Cd, Zn, and Cu content.
Genotoxicity of Zizyphi Spinosi Semen in Bacterial Reverse Mutation (Ames) Test, Chromosomal Aberration and Micronucleus Test in Mice
Zhang, Mei-Shu ; Bang, In-Seok ; Kang, Chang-Su ; Park, Cheol-Beom ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 141~145
DOI : 10.13103/JFHS.2012.27.2.141
Zizyphi spinosi semen (Z. spinosi) has been used in traditional Chinese medicine for the treatment of rheumatoid arthritis and wounds. However, toxicity in high doses was often observed due to the presence of alkaloids. This study was conducted to investigate the potential genotoxicity of Z. spinosi in vitro and in vivo. This was examined by the Bacterial reverse mutation (Ames) test using Salmonella typhimurium TA98, TA100, TA1535, TA1537 and Escherichia coli WP2uvrA, Chromosomal aberration was investigated using Chinese hamster lung cells and the micronucleus test using mice. Z. Spinosi did not induce mutagenicity in the Ames test, and it did not produce chromosomal aberration in Chinese hamster lung cells with and without metabolic activation, nor in the micronucleated polychromatic erythrocytes in the bone marrow cells in mice. Based on these results, it is concluded that Z. spinosi does not have mutagenic potential under the conditions examined in each study.
A Comparison of Gene Extraction Methods for the Identification of Raw Materials from Processed Meat Products
Park, Yong-Chjun ; Kim, Mi-Ra ; Lim, Ji-Young ; Park, Young-Eun ; Shin, Jun-Ho ; Hwang, Cho-Rong ; Lim, Jan-Di ; Kim, Kyu-Heon ; Lee, Jae-Hwang ; Cho, Tae-Yong ; Lee, Hwa-Jung ; Han, Sang-Bae ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 146~151
DOI : 10.13103/JFHS.2012.27.2.146
In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.
Hazard Analysis of Tomato Farms at the Growing Stage for the Establishment of the Good Agricultural Practices (GAP)
Park, Su-Hee ; Kwon, Woo-Hyun ; Heo, Rok-Won ; Kim, Kyeong-Yeol ; Shim, Won-Bo ; Shim, Sang-In ; Chung, Duck-Hwa ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 152~160
DOI : 10.13103/JFHS.2012.27.2.152
The objective of this study was to analyze hazards for the growing stage of 6 tomato farms (A, B, C; soli farms, D, E, F; Nutriculture farms) located in Gyeongsangnam-do to establish the good agricultural practices (GAP). A total of 144 samples for analyzing hazards collected from cultivation environments (irrigation water, soil, nutrient solution, and air) and personal hygiene (hands, gloves, and cloths) were assessed for biological (sanitary indications and major food borne pathogens) and chemical hazards (heavy metals). Total bacteria, coliform, and fungi were detected at levels of 0.2-7.2, 0.0-6.1, and 0.0-5.4 log CFU/g, mL, hand or 100
, respectively. Escherichia coli were only detected in the soil sample from B farm. In case of pathogens, Bacillus cereus was detected at levels of 0.0-4.4 log CFU/(g, mL, hand or 100
), whereas Staphylococuus aureus, Listeria monocytogenes, E. coli O157, and Salmonella spp. were not detected in all samples. Heavy metals as a chemical hazard were detected in soil and irrigation water, but levels of them were lower than the permit limit. In conclusion, chemical hazard levels complied with GAP criteria, but biological hazards at the growing stage of tomato farms were confirmed. Therefore a proper management to prevent microbial contamination is needed.
Microbiological Contamination Levels in the Processing of Korea Rice Cakes
Jeong, Se-Hee ; Choi, Song-Yi ; Cho, Joon-Il ; Lee, Soon-Ho ; Hwang, In-Gyun ; Na, Hye-Jin ; Oh, Deog-Hwan ; Bahk, Gyung-Jin ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 161~168
DOI : 10.13103/JFHS.2012.27.2.161
This study was conducted to evaluate microbial contamination levels of Korea traditional rice cakes such as Sirutteok, Garaetteok and Gyeongdan in the manufacturing process and environment. The microbial contamination levels such as total aerobic bacteria, fungi, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens of rice cake products were analyzed. The contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in raw materials were in the range of 2.4~4.5, ND~1.9, 1.2~2.1 and 1.0~2.1 log CFU/g, respectively. The microbial contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in manufacturing process of rice cakes were increased in the soaking and grinding steps and were decreased in steaming step. E. coli, S. aureus and C. perfringens were not detected in any manufacturing process and environment. The microbial contamination levels of raw materials and final products of rice cake were suitable for microbial safety standard in Korea. However, the manufacturing environment such as equipments and employee's sanitation were in trouble for microbial safety. The results of this study suggest that safety educatio n for personal hygiene and safetymanagement in processing environment are continuously required to assure safety in working environment and employee's individual hygiene.
Evaluation of Selective Media for Isolation of Staphylococcus aureus from Agricultural Products
Kim, Se-Ri ; Lee, Seo-Hyun ; Seo, Min-Kyoung ; Kim, Won-Il ; Park, Kyeong-Hun ; Yun, Hye-Jeong ; Yoon, Yo-Han ; Yoo, Soon-Young ; Ryu, Kyoung-Yul ; Yun, Jong-Chul ; Kim, Byung-Seok ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 169~175
DOI : 10.13103/JFHS.2012.27.2.169
Five kinds of selective media, such as mannitol salt agar (MSA), Baird-Parker agar (BPA), Baird-Parker supplemented with rabbit plasma fibrinogen (BPA+RPF), CHROMagar Staphylococcus aureus (CSA), and Petrifilm Staph Express count system (Petrifilm), were compared to recommend the optimum selective media for isolation of Staphylococcus aureus from agricultural products. Seventy four target and non target bacteria were inoculated on five selective media to analyze sensitivity and specificity. In the recovery test of injured S. aureus cells, S. aureus was exposed to acid (1% lactic acid for 10 min), heat (
for 90s), and cold (
for 1h) conditions. And artificially contaminated agricultural products (iceberg lettuce, green pepper, and cherry tomato) was enumerated on five selective media. The sensitivity of BPA+RPF, CSA, Petrifilm, MSA, and BPA were 100%, 100%, 100%, 90.5%, 90.5%, respectively. In addition, the specificity of BPA+RPF, CSA, MSA, BPA and Petrifilm were 100%, 100%, 84.6%, 75.0%, 67.3%, respectively. However, no difference among five selective media was observed in recovery on injured S. aureus cell and enumeration from agricultural products. This results suggest that BPA+RPF and CSA are the optimum media for detection of S. aureus from agricultural products.
The Activities of APEC to Reinforce the Cooperation and the Competence of Food Safety Management in Asia Pacific Region
Lee, Ggot-Im ; Hwang, Myung-Sil ; Yoon, Hye-Jung ; Lee, Cherl-Ho ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 176~181
DOI : 10.13103/JFHS.2012.27.2.176
Persistent accidents related to food safety and expanded international trades have urged the world to be aware of the gravity of the accidents. Accordingly many countries have tried to come up with various laws, regulations, measures, support networks and educational programs for the agenda, particularly focusing on harmonizing food safety technologies among nations and fostering professionals. Also, APEC newly organized Food Safety Cooperation Forum (FSCF) in 2007 to exert multi-dimensional efforts to improve food safety for Asia Pacific nations. Up to now, 35 activities have been promoted since 2007 and additional 20 activities are waiting for their turns for action on the list of APEC project agenda. FSCF has the objective that it helps the stakeholders in food supply chain develop their own competence in that area, thus increase international trade among nations and maintain the globe healthy by applying the highest standards and best practices for the management of food safety ranging from production to consumption. To achieve this strategic objective, APEC subsequently formed Partnership Training Institute Network (PTIN) to build up the multilateral networks of specialists from governmental agencies engaging in food safety management, industries, academia and international organizations in Asia-Pacific region. This attempt made it possible for the world to exchange their scientific and technological information concerning food safety and strengthen related education and training. Today, international cooperation is essential for food safety management. Therefore, we need to participate actively in the activities of APEC FSCF to contribute to improving food safety technologies for the member countries of APEC. We also need to connect the domestic support programs with theirs.
Identification of Faulty Red Pepper Powder Containing Seasoned Red-pepper Sauce
Park, Yong-Chjun ; Lim, Ji-Young ; Kim, Mi-Ra ; Park, Young-Eun ; Lim, Jan-Di ; Hwang, Cho-Rong ; Kim, Kyu-Heon ; Lee, Jae-Hwang ; Cho, Tae-Yong ; Lee, Hwa-Jung ; Lee, Sang-Jae ; Han, Sang-Bae ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 182~187
DOI : 10.13103/JFHS.2012.27.2.182
In this study, the experimental method has been investigated using molecular biological way to identify raw materials from seasoned red-pepper sauce which is one of the most popular spices in Korea. 6 kinds of seasoned red-pepper sauces were chosen as a sample containing chilli pepper, garlic, onion as a major ingredient and species specific primers were used for the identification of the raw material of processed food. Selected samples were pre-treated to remove salt (samples were washed with distilled water 3~4 times for desalting), after that, to amplify the extracted genes, whole genome amplification (WGA) kit was performed. Afterwards, PCR products were confirmed through the electrophoresis. As a result, 102, 180, 280 bp of specific PCR products were confirmed for each major ingredients such as chilli pepper, garlic, onion. From this study, the gene extraction method was validated for the identification of ingredients from the spices and it would be applied to distinction of low quality chilli pepper powder including seasoned red-pepper sauce illegally.
Acute Oral Toxicity and Skin Irritation Studies on Natural Dyes Extracted from Chrysanthemum
Kwon, Jung-Ki ; An, In-Jung ; Lee, Jin-Seok ; Kim, Hae-Ri ; Park, Ha-Seung ; Kim, Dong-Chan ; Choi, Byung-Jun ; Lee, Kyu-Min ; Park, Yong-Jin ; Jung, Ji-Youn ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 188~193
DOI : 10.13103/JFHS.2012.27.2.188
This study was designed to evaluate to acute oral toxicity and skin irritation of Chrysanthemum dye in Sprague-Dawley (SD) rats. SD rats were orally treated with Chrysanthemum dye at a dose of 0, 1 and 2 ml/kg body weight. After oral administration, the rats were observed for 14days. In primary skin irritation test, SD rats were dermally treated with Chrysanthemum dye and observed for 3 days. To ensure the safety of Chrysanthemum dye such as the following were observed and tested. We examined the body weight, the feed intake, the clinical signs, the ophthalmological test, the histopathological test, the mortality and skin irritation. As a result, no significant differences were found in body weight, feed intake and histopathological test between control and Chrysanthemum dye treated group. In the result of skin irritation test, Chrysanthemum dye did not induce erythema and edema after topical application. Primary irritation index was "0" in the test. Therefore, it is suggested that Chrysanthemum dye has no effect on acute toxicity and side effect in SD rats and is non-irritant material based on the score "0" of primary irritation index.
Standardization of Identification-number for Processed Food in Food-traceability-system
Choi, Joon-Ho ;
Journal of Food Hygiene and Safety, volume 27, issue 2, 2012, Pages 194~201
DOI : 10.13103/JFHS.2012.27.2.194
Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.