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
Effects of White Mulberry (Morus alba) Leaves on Blood Vessel Reactivity in Hyperchloesterolemic Rats
Choi, Sang-Hoon ; Park, Kwan Ha ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 195~201
DOI : 10.13103/JFHS.2013.28.3.195
In atherosclerosis, blood vessels become sensitive to vessel-constricting agents leading to reduced control in the event of abrupt blood pressure changes. Mulberry trees (Morus alba L., MA) have been claimed to contain various bioactive principles that could possibly prevent atherosclerosis development caused by high cholesterol consumption. In order to examine whether MA feeding can prevent the sensitization of blood vessels, MA leaves were fed to rats for 8 weeks and pressor responses to vasoconstricting agents were assessed. Animals were pithed before blood pressure assessments to eliminate reflex compensation in vessel responses. Feeding diets containing high levels of cholesterol led to potentiated pressor responses to sympathetic nerve stimulation, or to injection of norepinephrine, phenylephrine, angiotensin II and vasopressin in pithed rats. These potentiated pressor responses were prevented in rats fed MA leaf-containing diets at 2 or 10% levels. It was also examined in anesthetized non-pithed rats whether similar cholestrol-related sensitization and MA prevention could be observed. However, high cholesterol-induced sensitization in pressor responses were not observed, suggesting that destruction of central cardiovascular control by pithing must have revealed the sensitization responses. It was concluded that MA leaves seem to be active in preventing abnormal blood vessel reactivity caused by hypercholesterolemia.
Betulinic Acid Induces Apoptosis in Humam Mucoepidermoid Carcinoma Cells Through Regulating Specificity Protein 1 and Its Downstream Molecule, Survivin
Lee, Jung-Eun ; Jung, Ji-Youn ; Yoo, Hyun-Ju ; Cho, Sung-Dae ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 202~206
DOI : 10.13103/JFHS.2013.28.3.202
High-grade mucoepidermoid carcinomas (MECs) have difficulty in cure and 5-year survival rate is quiet low. Therefore, we need new therapeutic agents and molecular targets. Betulinic acid (BA) is one of the materials which is easily found in the world and shows tumor-suppress effects in various tumor types. In addition, many kinds of normal tissues have a resistance to BA treatment. In this study, we investigated the anti-proliferative activity of BA and its molecular targets in MC-3 human MEC cells using western blot analysis and DAPI staining. BA inhibited cell viability and induced apoptosis in MC-3 cells. It affected Specificity protein 1 (Sp1) and its downstream molecule, survivin whereas it did not affect myeloid cell leukemia-1 (Mcl-1). Therefore, we suggest that BA can be a potential anti-cancer drug candidate regulating Sp 1 and survivin to exert apoptotic cell death.
Raising Public Recognition of Climate Change Adaptation to Ensure Food Safety
Cho, Sun-Duk ; Lee, Hwa Jung ; Kim, Gun-Hee ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 207~212
DOI : 10.13103/JFHS.2013.28.3.207
Recent changes in the global climate environment have resulted in a wide variety of climate-related disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as "Climate Change Threatening Food Safety", "Earth getting warmer, your dining table is at risk", "Warning signs ahead for the globe", and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.
Application of a Lateral Flow Immunoassay to Determine Ampicillin Residues in Muscle Tissue of Olive Flounder (Paralichthys olivaceus)
Cha, Chun Nam ; Yu, Eun-Ah ; Shin, Min Jung ; Park, Eun Kee ; Choi, Hyunju ; Kim, Suk ; Lee, Hu Jang ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 213~216
DOI : 10.13103/JFHS.2013.28.3.213
Antibiotic Detection Kit (Combination I), a lateral flow immunoassay (LFIA) developed for the detection of antibiotic residues in milk, was utilized for the analysis of antibiotic residues in the muscle tissue of olive flounder. After 60-min treatment by dipping in water dosed with ampicillin (200-g/ton water), the residue depletion of ampicillin was investigated in 25 cultured olive flounder (Paralichthys olivaceus). Muscles of fish were sampled on the 1st, 2nd, 3rd, 4th and 5th day after drug treatment. The concentration of ampicillin in the muscle was determined by LFIA. The absorbance ratio of the sample to the control blank (Bs/Bo) was employed as an index to determine the muscle residues in olive flounder. To investigate the recovery rate, standard solutions were added to muscle samples to give final concentrations in the muscle of 4 and 8 ng/ml. The recovery rates of all spiked samples were > 96% of the spiked value. Ampicillin was detected in the muscle of fish treated with the drug until the 2nd day of the withdrawal period. The present study showed that the LFIA can be easily adopted to predict ampicillin residues in tissue of farmed fishes.
Mathematical Models to Predict Staphylococcus aureus Growth on Processed Cheeses
Kim, Kyungmi ; Lee, Heeyoung ; Moon, Jinsan ; Kim, Youngjo ; Heo, Eunjeong ; Park, Hyunjung ; Yoon, Yohan ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 217~221
DOI : 10.13103/JFHS.2013.28.3.217
This study developed predictive models for the kinetic behavior of Staphylococcus aureus on processed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated samples were then stored at
(72 h), and
(48 h), and the growth of all bacteria and of S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of S. aureus to calculate growth rate (
), lag phase duration (LPD; h), lower asymptote (log CFU/g), and upper asymptote (log CFU/g). The growth parameters were further analyzed using the square root model as a function of temperature. The model performance was validated with observed data, and the root mean square error (RMSE) was calculated. At
, S. aureus cell growth was not observed on either processed cheese, but S. aureus growth on the mozzarella and cheddar cheeses was observed at
values increased, but LPD values decreased as storage temperature increased. In addition, the developed models showed acceptable performance (RMSE = 0.3500-0.5344). This result indicates that the developed kinetic model should be useful in describing the growth pattern of S. aureus in processed cheeses.
Development of an Analytical Method for Chloropicrin Determination in Hulled Rice by GC-ECD and GC-MS
Do, Jung-Ah ; Choi, Jeong-Heui ; Park, Hyejin ; Park, Yong-Chun ; Yoon, Hae-Jung ; Choi, Dongmi ; Oh, Jae-Ho ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 222~226
DOI : 10.13103/JFHS.2013.28.3.222
A simple and sensitive analytical method was developed using gas chromatograph with electron capture detector (GC-ECD) and gas chromatograph-mass spectrometer (GC-MS) for determination and identification of chloropicrin. Because of small molecular weight and high volatile properties of chloropicrin, analytical method was developed utilizing headspace extraction and direct injection to the GC. The developed method was validated using hulled rice sample spiked with chloropicrin at different concentration levels, 0.1 and 0.5 mg/kg. Average recoveries of chloropicrin (using each concentration three replicates) ranged 77.7~79.3% with relative standard deviations less than 10% and calibration solutions concentration in the range
, and limit of detection (LOD) and limit of quantification (LOQ) were 0.004 and 0.01 mg/kg, respectively. The result showed that developed analytical methods was successfully applied to detect a small amount of chloropicrin in hulled rice.
Susceptibility of Foodborne Pathogens Isolated from Fresh-Cut Products and Organic Vegetable to Organic Acids and Sanitizers
Park, Kyung Min ; Baek, Minwoo ; Kim, Hyun Jung ; Kim, Byeong Sam ; Koo, Minseon ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 227~233
DOI : 10.13103/JFHS.2013.28.3.227
In this study, we evaluated the ability of various disinfectants to suppress the growth of microorganisms in fresh-cut products and organic vegetable. The growth of more than 50% of B. cereus isolates were suppressed by 50% ethanol, 0.1% hydrogen peroxide, 0.4% sodium hypochlorite or 1% calcium oxide. E. coli generally showed high susceptibility to concentration of 10% ethanol, 0.4% sodium hypochlorite and 1% calcium oxide. Eighty percent or more of S. aureus isolates exhibited resistance to ethanol, hydrogen peroxide and sodium hypochlorite, but the isolates were susceptible to concentrations of 1% calcium oxide. All isolates evaluated in this study were sensitive to benzalkonium chloride (BAC) and growth in the presence of
of BAC was completely inhibited. These pathogens showed widely different susceptibilities to different organic acids. Greater than 0.5% acetic acid and 2% and higher concentrations of malic acid and tartaric acid inhibited the growth of 60% of the isolates of B. cereus. Two percent acetic acid and tartaric acid inhibited 50% of the S. aureus isolates. Seventy percent of the E. coli isolates were resistant to malic acid and susceptible to 1% acetic acid and 10% tartaric acid. The antibacterial effects of the various sanitizers evaluated in this study were not only dependent on the type of disinfectant but also on the pathogen. Thus, it is important to select a sanitizer that is safe and effective at removing specific types of microorganisms.
Bactericidal Efficacy of Fumagari OPP
, Fumigant Against Escherichia coli and Salmonella typhimurium
Park, Eun-Kee ; Kim, Yongpal ; Yu, Eun-Ah ; Yoo, Chang-Yeol ; Choi, Hyunju ; Kim, Suk ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 234~240
DOI : 10.13103/JFHS.2013.28.3.234
This test was performed to evaluate the bactericidal efficacy of Fumagari OPP
, fumigation disinfectant, containing 20% ortho-phenylphenol against Escherichia coli (E. coli) and Salmonella typhimurium (S. typhimurium). In preliminary tests, both E. coli and S. typhimurium working culture suspension number (N value) was
CFU/mL. And all of the colony numbers on the carriers exposed the fumigant (n1, n2, n3) were higher than 0.5N1 (the number of bacterial test suspentions by pour plate method), 0.5N2 (the number of bacterial test suspentions by filter membrane method) and 0.5N1, respectively. In addition, the mean number of bacteria recovered on the control-carriers (T value) was
CFU/mL. In the bactericidal effect of the fumigant, the reduction number of S. typhimurium and E. coli (d value) was 5.26 and 5.64 logCFU/mL, respectively. According to the French standard for the fumigant, the d value for the effective bactericidal fumigant should be over than 5 logCFU/mL. With the results of this study, Fumagari OPP
has an effective bactericidal activity, then the fumigant can be applied to disinfect food materials and kitchen appliances contaminated with pathogenic bacteria.
Microbial Growth Characteristics on Foods Containing Collagen
Lee, Sunah ; Yoon, Hyunjoo ; Choi, Soonyoung ; Moon, Min-Jung ; Jin, So-Yeon ; Yoon, Yohan ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 241~246
DOI : 10.13103/JFHS.2013.28.3.241
The objective of this study was to evaluate microbial growth patterns on Korean foods containing collagen. Samgyetang, Ugultang, Odolbyeboguem, Jeonyak, and Jokbal were inoculated with Staphylococcus aureus and Salmonella spp., and incubated at
(3 days), and
(36 h). Cell counts of S. aureus and Salmonella spp. were enumerated on mannitol salt agar and xylose lysine deoxycholate agar, respectively. Of the 5 foods, S. aureus and Salmonella cell counts decreased (P < 0.05) only in Jeonyak. To understand this reduction in cell growth on Jeonyak, extracts of ingredients such as clove, cinnamon, pepper, ginger, and jujube were examined to determine minimal bactericidal concentrations (MBC; AU/mL). Clove (3.13 AU/mL), cinnamon (50 AU/mL), pepper (25 AU/mL), and ginger (50 AU/mL) extracts displayed antimicrobial activity against S. aureus, and clove and cinnamon extracts displayed antimicrobial activity against Salmonella. The results indicate that Jeonyak has antimicrobial activity against S. aureus and Salmonella, and clove and cinnamon are the primary antimicrobial agents in this food.
Simultaneous Determination of Non-steroidal Anti-inflammatory Drugs and Corticosteroids Added to Foods as Adulterants using LC-ESI-tandem Mass Spectrometry
Lee, Yongcheol ; Park, Ju-Sung ; Kim, Sung-Dan ; Yang, Hye-Ran ; Kim, Eun-Hee ; Yi, Yun-Jung ; Cho, Sung-Ja ; Jo, Han-Bin ; Kim, Jung-Hun ; Chae, Young-Zoo ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 247~251
DOI : 10.13103/JFHS.2013.28.3.247
The objective of present study was to develop a simultaneous determination method of 5 medical compounds, including beclomethasone, dexamethasone, prednisolone, ketoprofen, phenylbutazone in foods, using LC-MS/MS. To optimize MS analytical condition of 5 compounds, each parameter was established by MRM mode. The chromatographic separation was achieved on a C18 column successfully, with a mobile phase made up of A (0.1% formic acid) and B (0.1% formic acid in acetonitrile), at a flow rate of 0.3 mL/min for 17 min with a gradient elution. LOD and LOQ of 5 compounds were in the range of 0.40~4.60 ng/mL and 0.81~11.46 ng/mL, respectively. As a result of analyzing the three concentrations of the standard mixture added to blank samples, the results showed that the mean recovery rate of 5 compounds was in the range of 81.52~103.83%, and RSD (%) of Intra- and Inter-day assay were 0.52-10.45. Since relatively fine selectivity, accuracy and reproducibility were shown in this qualified experimental method, it could be utilized efficiently to investigating those 5 compounds to see if it is added to food products illegally.
Comparison of an Automated Technique TEMPO with Direct Plate Count Method for the Enumeration of Staphylococcus aureus
Cho, Yong Sun ; Lee, Da-Yeon ; Lee, Joo-Young ; Wang, Hae-Jin ; Shin, Dong-Bin ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 252~257
DOI : 10.13103/JFHS.2013.28.3.252
In this study the automated technique TEMPO STA method, a new automated enumeration based on MPN method, was compared to the direct plate count method by testing various ready-to-eat compound food products. Artificially inoculated food samples with Staphylococcus aureus - Bibimbap, Bibimnaengmyeon, Mulnaengmyeon, Kimmaki, Salad, Japchae, and Sushi- were tested. Statistical analysis of the results showed above 99% in agreement between the two enumeration methods. Also, we monitored 466 various ready-to-eat compound food products samples. The measure uncertainties of the two methods is also familiar, while TEMPO STA automated method is simpler, less time-consuming, more effective and more stable.
Comparison of Irradiated Food with Electron Beam and Gamma-ray by PSL and TL Methods
Kim, Kyu-Heon ; Kwak, Ji-Young ; Yoon, Jin-Ho ; Park, Young-Eun ; Lee, Jae-Hwang ; Park, Yong-Chjun ; Jo, Tae-Yong ; Lee, Hwa-Jung ; Lee, Sang-Jae ; Han, Sang-Bae ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 258~266
DOI : 10.13103/JFHS.2013.28.3.258
This study was conducted to determine the PSL and TL properties of foods irradiated with electron beam and gamma-ray. 5 kinds of food including cereal, pulse, fish powder, dried vegetable and tea were irradiated at 0 to 10 kGy by electron beam accelerator or
gamma-ray irradiator. The PSL analysis showed negative results for most of the non-irradiated samples. Non-irradiated shrimp powder showed intermediate result. Irradiated samples gave negative or intermediate or positive value which presented the limitation of PSL technique. In TL analysis, there were TL glow curves at around
with low intensity on non-irradiated samples. Maximum peak in the range of
was appeared on irradiated samples. TL ratio obtained by re-irradiation with 1 kGy was less than 0.1 on non-irradiated samples and higher than 0.1 on irradiated samples. Therefore, in PSL measurement, electron-beam irradiated samples could obtain more clear results. TL analysis showed obvious difference between non-irradiated and irradiated samples. But the identification was impossible for the sample of rice and lemon tea. Because of it's low contents of mineral.
Survey of Aflatoxin B
and Ochratoxin A on Commercial Dried Red Pepper and Red Pepper Powder
Jegal, Seung ; Kim, Ji-Hyeung ; Joo, Gwang-Sig ; Jung, Se-Jin ; Na, Hyeon-Ju ; Jo, Nam-Gyu ; Lee, Jea-Man ; Kim, Yong-Hee ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 267~271
DOI : 10.13103/JFHS.2013.28.3.267
A survey of aflatoxin
and ochratoxin A was conducted on dried red pepper and red pepper powder. Total number of 193 samples were collected from local markets in Incheon. The presence of aflatoxin
and ochratoxin A was determined by high performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. The recovery rate of aflatoxin
and ochratoxin A were more than 80% and the limits of quantification were 0.13
for ochratoxin A. Aflatoxin
was detected in 33 samples (17.1%) with a range of 0.14~9.67
and ochratoxin A was detected in 40 samples (20.7%) with a range of 0.31~3.31
. These results show that the occurrence of aflatoxin
and ochratoxin A in dried red pepper and red pepper powder tested in this study is low compared with the standard in Korea Food Code (10
as ochratoxin A).
Survival and Cross-contamination of Escherichia coli O157:H7 on Various Agricultural Product-Contact Surfaces
Kim, Se-Ri ; Choi, Song-Yi ; Seo, Min-Kyoung ; Kim, Won-Il ; Chung, Duck-Hwa ; Ryu, Kyoung Yul ; Yun, Jong-Chul ; Kim, Byung-Seok ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 272~278
DOI : 10.13103/JFHS.2013.28.3.272
To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions (
, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at
, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.
Establishment of Sample Preparation Method to Enhance Recovery of Food-borne Pathogens from Produce
Kim, Se-Ri ; Choi, Song-Yi ; Seo, Min-Kyoung ; Lee, Ji-Young ; Kim, Won-Il ; Yoon, Yohan ; Ryu, Kyoung Yul ; Yun, Jong-Cul ; Kim, Byung-Seok ;
Journal of Food Hygiene and Safety, volume 28, issue 3, 2013, Pages 279~285
DOI : 10.13103/JFHS.2013.28.3.279
To establish sample preparation method for detection of food-borne pathogens from lettuce, perilla leaves, cucumber, pepper, and cherry tomato, the influences of diluent composition, processing time, and proportion of diluent to sample were examined. Each produce was inoculated with 6.0 log
of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. Each produce was treated with 0.1% peptone water, and D/E neutralizing broth. Processing time of produce was 30, 60, 90, and 120s, and the proportion of diluent to sample was 2 : 1, 4 : 1, 9 : 1, and 19 : 1. The number of bacteria after treatment of D/E neutralizing broth was higher than that of 0.1% peptone water (P<0.05). In cherry tomato, the population of S. typhimurium recovered from treated with D/E broth was higher than that recovered from treated with 0.1% peptone water by 1.05 log
(P<0.05). No difference in numbers of pathogens was observed in processing time. Optimum proportion of diluent to perilla leaf, iceberg lettuce, cucumber, green pepper, and tomato was 9 : 1, 4 : 1, 2 : 1, 2 : 1, and 2 : 1, respectively. These data suggest that D/E neutralizing broth should be recommend as diluent, and the diluent volume applied to produce should be determined in proportion to produce surface area per weight (g).