Go to the main menu
Skip to content
Go to bottom
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 28, Issue 4 - Dec 2013
Volume 28, Issue 3 - Sep 2013
Volume 28, Issue 2 - Jun 2013
Volume 28, Issue 1 - Mar 2013
Selecting the target year
Microbiological and Physicochemical Quality Characterization of Commercial Red Pepper Powders
Jeong, Mi-Seon ; Ahn, Jae-Jun ; Akram, Kashif ; Kim, Gui-Ran ; Im, Jung-Gyo ; Kwon, Joong-Ho ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 1~6
DOI : 10.13103/JFHS.2013.28.1.001
Ten commercially available red pepper powders were investigated for their hygienic quality (total aerobic count, yeasts and molds, and coliforms) and physicochemical properties (moisture content, pH, Hunter's color values, American Spice Trade Association (ASTA) color and particle size). Microbial analysis resulted in
CFU/g of total aerobic count and same of yeasts & molds, where 2 samples were positive (
CFU/g) for coliforms. The moisture contents (7.25% to 12.73%) were with in the range as described in the Korean Food Standards Codex. Noteworthy variations were observed in pH (4.97 to 5.15), Hunter's
values (47.19 to 58.04) and ASTA color values (89.31 to 98.61). Although the color differences were evident among the samples, but the Hunter values were not in good correlations with ASTA color values. The average particle sizes of the all samples were comparable ranging from
with few exceptions. There was a great variation in the key quality attributes of commercially available red pepper powders that should be considered for their various uses in food products.
Growth and Predictive Model of Wild-type Salmonella spp. on Temperature and Time during Cut and Package Processing in Cold Pork Meats
Song, Ju Yeon ; Kim, Yong Soo ; Hong, Chong Hae ; Bahk, Gyung Jin ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 7~12
DOI : 10.13103/JFHS.2013.28.1.007
This study presents the influence on growth properties determined using a novel predictive growth model of wild-type Salmonella spp. KSC 101 by variations in the temperature and time during cut packaging in cold, uncooked pork meat. The experiment performed for model development included an arrangement of different temperatures (
) and time durations (0, 1, 2, and 3 hours) that reflect actual pork-cut and packaging processes. No growth was observed at
, whereas some growth was observed at
, with a mean increase of only 0.34 log CFU/g. The growth observed at
was more robust than that observed at
, but the difference was not statistically significant (p > 0.05). However, compared with PMP (Pathogen Modeling Program), the wild-type Salmonella spp. KSC 101 showed a more rapid growth. We used the Gompertz 4 parameter equation as the primary model, and the exponential decay formula as the secondary model. The estimated
values were 0.99 or higher. The developed model was evaluated by comparison of the experimental and predictive values, and the values were in agreement with the
log CFU/g, although the RMSE (Root mean square error) value was 0.103, which indicates a slight overestimation. Therefore, we suggest that the developed predictive growth model would be useful as a tool for evaluating sanitation criteria in pork cut-packaging processes.
Monitoring of Pesticide Residues and Risk Assessment for Medicinal Plants
Ahn, Ji-Woon ; Jeon, Young-Hwan ; Hwang, Jeong-In ; Kim, Jeong-Min ; Seok, Da-Rong ; Lee, Eun-Hyang ; Lee, Sung-Eun ; Chung, Duck-Hwa ; Kim, Jang-Eok ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 13~18
DOI : 10.13103/JFHS.2013.28.1.013
This study was conducted to monitor residual pesticides in ginseng and balloon flower roots and to assess their risk to human health. All of 112 samples consisted of ginseng and balloon roots were purchased from traditional domestic markets and supermarkets in nine provinces of Korea in 2012. Multi-residue analysis of 122 pesticides was conducted and the analysis was performed by gas chromatography-electron capture detector, gas chromatography- nitrogen/phosphorus detector, and high-performance liquid chromatography. Seven pesticides were detected in 12 root samples and the detection rate was 10.7%. The detected twelve root samples were 10 ginseng root samples and 2 balloon root samples. Pesticides detected in root samples were procymidone, kresoxim-methyl, endosulfan, cypermethrin, tralomethrin, tetraconazole and chlorfluazuron. Among them, two pesticides as tetraconazole in a balloon flower root and cypermethrin in a ginseng root exceeded the recommended maximum residue limit set by Korea Food and Drug Administration. Five pesticides detected from 10 root samples were identified as unregistered pesticides in Korea. In order to do risk assessment with Korean medicinal plant consumption, estimated daily intake of residual pesticides were determined and compared to acceptable daily intake, referring to %ADI values. The range of %ADI values was from 0.006% to 0.333%. Taken together, it demonstrates the pesticides found in the two root samples were below the safety margin, indicating no effect on human health.
Determination of Four Macrolide Antibiotics Residues in Chicken Muscle Using High-Performance Liquid Chromatography
Lee, Sang-Hee ; Yoo, Miyoung ; Shin, Dong-Bin ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 19~23
DOI : 10.13103/JFHS.2013.28.1.019
A simple and rapid method has been developed and validated for simultaneous determination of each macrolides residues (spiramycin, josamycin, tilmicosin, tylosin) in chicken muscle by high-performance liquid chromatography- photo diode array (HPLC-PDA). Chicken muscle sample have been extracted with liquid-liquid extraction process; analytes was extracted by acetonitrile, and then defatted with hexane saturated by acetonitrile. The HPLC separation was performed on a Unison UK-
) with a gradient system of 0.1% trifloroacetic acid (TFA) and 0.1% trifloroacetic acid (TFA) in acetonitrile as the mobile phase. The drugs were detected at 232 nm for spiramycin and josamycin, and 287 nm for tilmicosin and tylosin. The limits of quantification (LOQs) were between 27 and
; and the intra- and inter-day precision (relative standard deviation; RSD) was between 0.9-13.2 and 2.4-13.1%, respectively in chicken muscle sample. The method may has been successfully applied for multiresidue determination of four macrolides below the maximum residue limits (MRLs) established by the European Union (EU).
A Study on the Amendment Scheme of Ginsenoside Content Standard Regulation for Red Ginseng Products in Korea
Kim, Ho Jin ; Kwak, In Ae ; Kim, Hyun Jung ; Ahn, Jong Sung ; Son, Young Bae ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 24~30
DOI : 10.13103/JFHS.2013.28.1.024
Red ginseng is a widely used dietary supplement and medicinal herb, and there are so many forms of ginseng products including tea, extract, capsule and jelly. The purpose of the present study was to propose some amendments on ginsenoside content of red ginseng products in Korea. For this purpose, we analyzed red ginseng products for simultaneous determination of 26 ginsenosides by ultra performance liquid chromatography with diode array detector. Some developmental aspects of Korea's ginsenoside content standard regulations for red ginseng products are needed to be examined as follows : Firstly, we proposed that four ginsenosides (
, Rf and
) would be detected in red ginseng products. Secondly, in case of red ginseng extracts, the sum of
would be 4.0 mg/g. The two proposals are helpful to comprehensive evaluation of quality of red ginseng products. In conclusion, the scientific studies on amendment scheme of ginsenoside content standard regulation of red ginseng product are very important to fortify quality control.
Removal of Pesticides during Washing and Cooking of Rice
Hwang, Lae-Hwong ; Kim, Ae-Kyung ; Jung, Bo-Kyung ; Lee, Jae-Kyoo ; Shin, Jae-Min ; Park, Young-Hye ; Park, Hye-Won ; Kim, Min-Jeong ; Park, Kyung-Ai ; Yun, Eun-Sun ; Kim, Moo-Sang ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 31~35
DOI : 10.13103/JFHS.2013.28.1.031
In this study, the pesticide residues of polished rice and brown rice were measured after washing and cooking process. The initial concentrations of isoprothiolane and fthalide were
for polished rice, and
for brown rice, respectively. After first washing process, the removal rates of isoprothiolane were 23.0% (polished rice) and 18.5% (brown rice). Also, the case of fthalide, the removal rates were 14.0% and 9.7%, respectively. The removal dose was increased, but the removal rate was decreased in proportion to the number of washing process, After the cooking process, the removal rates of isoprothiolane and fthalide were 66.0% and 79.0% (polished rice), and 88.7% and 92.9% (brown rice), respectively. The removal rate of isoprothiolane was higher in the washing process, and the case of fthalide was higher in the cooking process. The optimum washing process for the pesticides removal was five times and the cooking process was the most effective to use the new water after soaking the rice in water during 30 minutes.
Ranking Determination of Foods and Foodborne Pathogens for Impact of Climate Change on Microbiological Food Safety
Bahk, Gyung Jin ; Ha, Sang Do ; Oh, Deog Hwan ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 36~40
DOI : 10.13103/JFHS.2013.28.1.036
This study was performed to determine the ranking foods and related foodborne pathogens for the impact of climate change, e.g., increasing temperature, on microbiological food safety. To do this, we developed an impact-ranking model comprising an Excel spreadsheet by using Risk Ranger. Because of a lack of data, input values in this model were determined on the basis of an expert's opinion. These values also were converted to normal distribution, and the developed model was simulated using @RISK. In conclusion, the 5 superior ranking foods and related foodborne pathogens for climate change impact were as follows: ready-to-eat foods (RTE) (Staphylococcus aureus, Salmonella spp., and Escherichia coli O157:H7); bread and rice cakes (S. aureus and Bacillus cereus); meat and egg products (Salmonella spp., E. coli O157:H7, and S. aureus); tofu (bean curds) and jellies (B. cereus, E. coli O157:H7, and S. aureus); and fish products (S. aureus, Vibrio spp., and E. coli O157:H7).
Apoptotic Activity of Methanol Extract of Tongcao in HEp-2 Human Cervical Cancer Cells
Choi, Eun-Sun ; Jung, Ji-Youn ; Lee, Hang-Eun ; Cho, Sung-Dae ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 41~44
DOI : 10.13103/JFHS.2013.28.1.041
Although tongcao has been reported to have anti-oxidative, anti-inflammatory and antipyretic effects, there is no report of the chemopreventive effect of tongcao in cancer cells. In the present study, we investigated the anti-proliferative activity of methanol extract of tongcao (MET) and its molecular target in HEp-2 human cervical cancer cells using MTS assay, western blot analysis, and DAPI staining. MET significantly decreases cell viability and induces apoptotic cell death. It affects Bid protein to be truncated resulting in the release of cytochrome c from mitochondria to cytosol whereas it did not affect other Bcl-2 family members. Thus, we clearly suggest that tongcao can be a potential naturally occurring plants having chemopreventive activity in cervical cancer.
Detection of Heavy Metal Contents in Sesame Oil Samples Grown in Korea Using Microwave-Assisted Acid Digestion
Park, Min-Kyoung ; Yoo, Ji-Hyock ; Lee, Je-Bong ; Im, Geon-Jae ; Kim, Doo-Ho ; Kim, Won-Il ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 45~49
DOI : 10.13103/JFHS.2013.28.1.045
This study aimed to determine heavy metal contents in sesame oil samples produced in Korea through microwave-assisted acid digestion without using an emulsifier. Three heavy metal, cadmium (Cd), lead (Pb) and arsenic (As) in twelve sesame oil samples were determined by ICP-MS. The validation of analysis method was checked by standard addition method (10 and
). As a result, linearity (
) was above 0.999 and RSDs were lower than 4%. The recovery of Cd, Pb and As ranged between 98.5-101.6%, 100.3-101.3%, and 102.1-111.2%, respectively. The detected ranges in sesame oil samples were as follows; N.D. to
for Cd, 0.014 to
for Pb and 0.014 to
for As, respectively. Therefore, sesame seeds and products grown in heavy metal-polluted regions which are used as food should be given priority attention and consideration.
Development of Detection Method for Oilfish (Ruvettus pretiosus and Lepidocybirium flavobrunneum) as a Food Materials not Usable in Foods
Park, Yong-Chjun ; Kim, Mi-Ra ; Jung, Yong-Hyun ; Shin, Joon-Ho ; 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 28, issue 1, 2013, Pages 50~55
DOI : 10.13103/JFHS.2013.28.1.050
Since 1 June 2012, it is prohibited to sell oilfish as a food material but there are still many illegal cases of selling oilfish as if it is tuna or grilled Patagonian toothfish. So it is absolutely crucial to construct the system to distinguish the real food material from oilfish. There are two sorts of oil fish called Ruvettus pretiosus and Lepidocybirium flavobrunneum involved in Percifomes order and Gempylidae class. 16S DNA gene region in mitochondria was selected to design the specific primers. For design species-specific primer, the theoretical experiment were performed for the sequences of R. pretiosus, L. flavobrunneum, Thunnus thynnus, Thunnus albacores, Makaira mitsukurii and Xiphias gladius, registered at the Gene bank from the National Centre for Biotechnology Information, using BioEdit 18.104.22.168. program. Through the analysis of the result from experiments, it was possible to design the 4 kinds of primers to distinguish R. pretiosus and L. flavobrunneum. As a comparison group, 3 kinds of tuna and 4 kinds of billfishes were selected and experimental verification was performed. As a result, for R. pretiosus and L. flavobrunneum, R.P-16S-006-F/R.P-16S-008-R and L.F-16S-004-F/L.F-16S-006-R primers were selected eventually and PCR condition was established. In addition, 178bp and 238bp of PCR products were confirmed from the established condition and non-specific band was not amplified among similar species. Therefore, the species-specific primers developed in this study would be very useful and used in various ways such as internet shopping mall and illegal distributions with fast and scientific results.
Analytical Method Development of 2,6-dimethylnaphthalene Dicarboxylate (2,6-NDC) and 2,6-naphthalene Dicarboxylic Acid (2,6-NDA) in Poly (ethylene naphthalate) (PEN)
Sung, Jun-Hyun ; Oh, Jae-Myoung ; Shin, Dong-Woo ; Choi, Jae-Chon ; Lim, Ho-Soo ; Park, Se-Jong ; Park, Geon-Woo ; Kim, So-Hee ; Kim, Meehye ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 56~62
DOI : 10.13103/JFHS.2013.28.1.056
Poly (ethylene naphthalate) (PEN), which is likely to be widely used in various application due to good barrier properties, is manufactured by condensation polymerization of 2,6-dimethylnaphthalene dicarboxylate (2,6-NDC) or 2,6-naphthalene dicarboxylic acid (2,6-NDA) with ethylene glycol. In this study, an analytical method to determine monomers in food simulants, which might migrate from PEN food contact materials into food, was developed. The HPLC-UV method was validated for 2,6-NDC and 2,6-NDA. The obtained validation parameters were selectivity, sensitivity, linearity, precision and recovery. The simultaneous HPLC method was considered the be most effective analytical method to determine 2,6-NDC and 2,6-NDA in food simulants.
Determination of Residue Levels of Ethyl Carbamate in Alcoholic Beverages by Gas Chromatography/Tandem Mass Spectrometry (GC/MS/MS)
Kim, Dong-Ho ; Jang, Han-Sub ; Choi, Gu-Il ; Kim, Hyun-Jung ; Kim, Ho-Jin ; Kim, Hyo-Lin ; Kim, Keun-Sung ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 63~68
DOI : 10.13103/JFHS.2013.28.1.063
Ethyl carbamate (EC) is a contaminant generated in the fermentation processes of various fermented foods. In this study, residue levels of EC in 95 alcoholic beverage samples were determined by using Gas Chromatography/Tandem Mass Spectrometry (GC/MS/MS). All the samples were purified by a liquid-liquid extraction (LLE) method using dichloromethane. The LLE method enables an improvement in time and cost to detection and specificity over the conventional extraction methods. The limits of detection and quantification (LOD and LOQ) to analyze EC were 1.3 and 4.0 ng/mL, respectively. The recovery rates of EC were ranged from 90.0 to 97.5% at the levels of 50, 100, and 500 ug/L. Among traditional grain-based alcoholic beverage samples (n = 34), the average residue levels of EC in takju, yakju, and cheongju were 0.63, 7.01, and 14.11 ug/L, respectively. Among fruit-based alcoholic beverage samples (n = 48), those of EC in japanese apricot spirits, bokbunjaju, grape wines, and other fruit wines were 79.18, 1.66, 2.64, and 2.39 ug/L, respectively. Among distilled or diluted alcoholic beverage samples (n = 13), those of EC in soju (distilled or diluted), general distillates, liquors, and brandies were 0, 3.30, 8.20, and 8.52 ug/L, respectively. Therefore, this study reports that the residue levels of EC in the alcoholic beverages, distributed in the current domestic markets, did not reach its maximum allowed levels of 30 and 400 ug/L established for grape and fruit wines in Canada, respectively.
Microbiological Hazard Analysis for HACCP System Application to Vinegared Pickle Radishes
Kwon, Sang-Chul ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 69~74
DOI : 10.13103/JFHS.2013.28.1.069
This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was
CFU/g before washing but it was not detected after washing and Yeast and Mold was
CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346
, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as
, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.
Simultaneous Determination and Mornitoring of Aflatoxin and Ochratoxin A in Food
Park, Ji-Won ; Yoo, Myung-Sang ; Kuk, Ju-Hee ; Ji, Young-Ae ; Lee, Jin-Ha ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 75~82
DOI : 10.13103/JFHS.2013.28.1.075
The simultaneous analysis and monitoring of aflatoxin
and ochratoxin A in foods were carried out by HPLC with fluorescence detection. The samples were extracted with methanol/water mixture. The extract was centrifuged, diluted with phosphate buffer saline (PBS), filtered, and applied to an immunoaffinity column containing antibodies specific to both aflatoxins and ochratoxin A. After washing the column with PBS and water, the toxins were eluted from the column with methanol, and quantified by HPLC, with a run time of approximately 30 min. The recoveries for aflatoxin
and ochratoxin A in foods were 78.4~101.5%, 73.3~102.1%, 81.7~106.7%, 67.0~104.6% and 78.7~120.8%, respectively. The limits of detection of aflatoxins and ochratoxin A ranged from 0.05 to
. According to monitoring result with the established method, aflatoxin
and ochratoxin A were found in 13 of 151 domestic commercial foods. The contamination levels were
for ochratoxin A. Therefore, this study showed all commercial foods monitored were safe under the Korean standards for aflatoxins and ochratoxin A.
Multifactorial Risk Based Prioritization of Foreign Matters in Food
Kim, Hyun Jung ; Choi, Sung-Wook ; Chun, Hyang Sook ;
Journal of Food Hygiene and Safety, volume 28, issue 1, 2013, Pages 83~88
DOI : 10.13103/JFHS.2013.28.1.083
Foreign matters in foods are important food safety issue of consumers, retailers, food manufacturers and food safety authorities in Korea. In order to provide information for development of risk management options and detection technology for foreign matters, multifactorial risk of foreign matters in foods was estimated based on various factors including detection rate, health adverse effect, economic and social aspects. For the each of five food items and foreign matters which were selected from previous study, factors including detection rates, health adverse effects, annual production amounts and willingness to additional pay to reduce foreign matters in foods were quantitatively estimated. The highest risk score was estimated for metal-noodle combination followed by insect-noodle and metal-beverage combinations. The multifactorial risk assessment on foreign matters in food could provide useful information to support risk managers and scientist in complex decision making when various factors should be concerned and different food-foreign matter combinations are compared.