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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 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
Elution Buffers for Human Enteric Viruses in Vegetables with Applications to Norovirus Detection
Moon, Aerie ; Ahn, Jaehyun ; Choi, Weon Sang ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 287~292
DOI : 10.13103/JFHS.2013.28.4.287
The efficient elution of viruses from contaminated food is a critical step for its detection. In this study, conditions optimal for enteric viral recovery from three leafy vegetables (cabbage, lettuce, sesame leaf) and three root vegetables (carrot, onion, mooli) were analyzed to find common buffers (statistically not different) applicable to the leafy and root vegetables. Viral recovery varied depending on the food matrices or elution buffers. Buffer solutions containing 0.25M threonine / 0.3M NaCl (pH 9.5) or 0.25M glycine / 0.14M NaCl (pH 9.5) could efficiently recover poliovirus from five out of six vegetables. The threonine buffer was applied to one leafy vegetable (sesame) and one root vegetable (carrot) for genogroup II norovirus (NoV) detection. The detection sensitivity was significantly higher from the leafy vegetable compared to the root vegetable. The use of these common elution buffers should facilitate the detection of low levels of NoV and other enteric viruses in a wide range of vegetables.
Assessment of Estimated Daily Intake of Sorbic Acid and Benzoic Acid in the Korean Population
Lee, Kyung-Hyun ; Kim, Ae-Young ; Choi, Sung-Hee ; Lim, Ho-Soo ; Choi, Jae-Chun ; Kim, Mi-Hye ; Kim, So-Hee ; Ha, Sang-Do ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 293~298
DOI : 10.13103/JFHS.2013.28.4.293
In this study, sorbic acids and benzoic acids frequently used in foods retailed in Korea were monitored and their estimated daily intakes were assessed for a purpose to ensure food additives safety management. The estimated daily intakes were calculated by categorizing the assessment items into the national average, by gender, by age and the high intake (
) groups based on concentrations of preservatives in foods as well as national health and nutrition survey data. The calculations were then compared with the ADI of the JECFA and the possibility of risk to be imposed on the people was examined. The results indicated that the estimated daily average intakes of preservatives were
of sorbic acids and
of benzoic acids. Compared to the ADI, the intake levels were 0.89 and 0.55% respectively, which were in a safe range. The estimated daily intakes of sorbic acids and benzoic acids in the high intake group (
, which were 4.56% and 3.90% of the ADI (%) respectively, indicating that the intake levels of sorbic acids and benzoic acids in the high intake group were within a safe range. As for gender difference, the amount of benzoic acids intake was slightly larger in men than in women. However, gender differences were not observed in terms of the intake of sorbic acids. In terms of the levels of intake by age, the rates were found to be in the range of 0.52-2.10% for sorbic acids and 0.15-1.23% for benzoic acids. Therefore, the levels of sorbic acids and benzoic acids intakes were found not to exceed the ADI in all groups, and thus were within the safe ranges.
A Survey on the Calorie and Nutrient in Children-favored Food within Green Food Zone in Gwangju
Yang, Yongshik ; Seo, Jungmi ; Mun, Sujin ; Kim, Taesun ; Kim, Bokyung ; Choi, Sooyeon ; Cho, Baesik ; Ha, Dongryong ; Kim, Eunsun ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 299~305
DOI : 10.13103/JFHS.2013.28.4.299
This study surveyed the real state of children-favored food sold within the green food zone in Gwangju and whether they were high calorie and low nutrition food (HCLNF) or not. A total of 124 samples, which were kimbab (8), tteokbokki (7), toast (12), and Mandu (8) in meal and fried (potato, 6), fried (etc, 6), sundae (7), chicken (skewed, 7), chicken (gangjeong, 5), hot dog (7), corn dog (7), oden (7), slush (27), and oden soup (10) in between meal, were surveyed. The test items are moisture, ash, crude fat and protein, carbohydrate, free sugars, sodium, and saturated fat. In 35 samples of four meal categories, every samples had sodium more than the criteria (600 mg per serving size) and had saturated fat lower than the criteria (4 g per serving size) except twelve toasts. All of toasts were identified as HCLNF due to saturated fat and sodium contents. Four toasts also exceeded the calorie criteria (500 Kcal per serving size). In 89 samples of ten between meal categories, every samples had protein more than the criteria (2 g serving size) excepting slushes and had free sugars lower than the criteria (17 g per serving size) excepting one chicken (gangjeong). Most of fried foods, chickens (gangjeong), and corn dogs had saturated fat more than the criteria (4 g per serving size). But only five fried foods and five chickens (gangjeong) were identified as HCLNF due to calorie (500 Kcal per serving size). In 27 samples of slushes, 20 samples had free sugars more than the criteria (17 g per serving size) with no protein, so they all were identified as HCLNF.
Isolation and Identification of Spoilage Bacteria on Organic and Conventional Fresh Produce in Korea
Jung, Soon-Young ; Zheng, Ling ; Jung, Kyu-Seok ; Heu, Sunggi ; Lee, Sun-Young ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 306~311
DOI : 10.13103/JFHS.2013.28.4.306
This study was conducted to investigate spoilage bacteria on organic and conventional fresh produce in Korea. Three samples (perilla leaf, cabbage, and romaine lettuce) of organic and conventional fresh produce were stored at
for 14 days and examined for spoilage bacteria on TSA. Isolated bacteria from organic and conventional fresh produces were identified using 16S rRNA sequencing method. Population of total aerobic bacteria on conventional perilla leaf, cabbage, and romaine lettuce were 7.59, 7.01, and
, and populations of total aerobic bacteria were 6.72, 6.15, and
, for organic perilla leaf, cabbage, and romaine lettuce, respectively. Major spoilage bacteria of organic and conventional fresh produces were similar however their levels were little different. For example, a major spoilage bacterium resulting the highest level on conventional perilla leaf was Stenotrophomonas maltophilia whereas that was Microbacterium sp. for organic produce. From these results, microflora or spoilage microorganism could be different depending on their cultivation types as conventional or organic produces and this information might be used for developing effective preservation method for different types of fresh produce.
Microbiological Hazard Analysis of Ginseng Farms at the Cultivation Stage to Develop a Good Agricultural Practices (GAP) Model
Shim, Won-Bo ; Kim, Jeong-Sook ; Chung, Duck-Hwa ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 312~318
DOI : 10.13103/JFHS.2013.28.4.312
This study validated microbiological hazards of ginseng farms at the cultivation stage and suggested recommendations to develop a good agricultural practices (GAP) model. A total of 96 samples were collected from cultivation environments (soil, irrigation water, and atmosphere), plants (ginseng and its leaf), personnel hygiene (glove, cloth, and hand) of 3 ginseng farms (A, B, and C) and were tested to analyze sanitary indicator bacteria (aerobic plate count, coliforms and Escherichia coli), major foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus), and fungi. Total bacteria, coliform, and fungi in the 3 ginseng farms were detected at the level of 1.3~6.0, 0.1~5.0, and 0.4~4.9 v/g (or mL, hand, and
), respectively. Only irrigation water collected from one ginseng farm was confirmed to be E. coli positive. In case of pathogenic bacteria, B. cereus was detected at levels of 0.1~5.0 log CFU/g (or mL, hand, and
) in all samples, but other pathogen bacterias were not detected in any samples from all farms. Although E. coli were detected in irrigation water, the level of microbial for the three farms was lower than the regulation limit. According to the results, the ginsengs produced from the 3 farms were comparatively safe with respect to microbiological hazard. However, cross-contamination of bacteria from environments and workers to ginseng has been considered as potential risks. Therefore, to minimize microbial contamination in ginseng, GAP model should be applied for ensuring the safety of ginsengs.
Microbial Contamination Levels of Ginseng and Ginseng Products Distributed in Korean Markets
Shim, Won-Bo ; Kim, Jeong-Sook ; Kim, Se-Ri ; Park, Ki-Hwan ; Chung, Duck-Hwa ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 319~323
DOI : 10.13103/JFHS.2013.28.4.319
The objective of this study was to investigate the microbial contamination levels of ginseng and ginseng products distributed in markets. A total of 81 ginseng and ginseng products samples (fresh ginseng 37, white ginseng 15, red ginseng 15, red ginseng beverage 14) were tested to analyze sanitary indicator bacteria (total aerobic bacteria, coliforms and Escherichia coli), major foodborne pathogens, and fungi. The contamination levels of total aerobic bacteria and coliforms were in the range of 3.19 to 7.02 log CFU/g for fresh ginseng, 0.25 to 7.31 log CFU/g for white ginseng, 0 to 2.89 log CFU/g for red ginseng and 0 to 1.70 log CFU/mL for red ginseng beverage. In case of major foodborne pathogens, B. cereus was detected at levels of 0.50 to 2.41 log CFU/g in samples except red ginseng beverage. Fungi was detected at levels of 2.41 log CFU/g in fresh ginseng, the contamination levels of the other ginseng products samples were lower than 1 log CFU/g or mL. These results indicate that the ginseng and ginseng products were comparatively safe with respect to microbiological hazard.
Survey of Microbial Contamination of Tomatoes at Farms in Korea
Kim, Won-Il ; Jo, A-Ra ; Lee, Ju-Han ; Kim, Se-Ri ; Park, Kyeong-Hun ; Nam, Ki-Woong ; Yoon, Yohan ; Yoon, Deok-Hoon ; Oh, So-Yong ; Lee, Mun Haeng ; Ryu, Jae-Gee ; Kim, Hwang-Yong ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 324~329
DOI : 10.13103/JFHS.2013.28.4.324
This study investigated and evaluated contamination levels of bacteria on tomatoes at farms stage to evaluate potential hazards associated with fresh tomatoes. A total of 170 samples, 90 samples from 5 sampling sites from 18 farms and 80 samples from 1 sampling site from 4 farms every month for four months, were analyzed to enumerate aerobic bacterial counts, coliforms, E. coli, Bacillus cereus, Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes. Aerobic bacterial counts ranged from 0.48 to 6.15 Log CFU/g, with the lowest and the highest bacterial cell counts recorded for A site and E site, respectively. Thirty five percent of the samples from the E site contained more than 2 Log CFU/g. Six samples (6.6%) of 90 samples contained B. cereus less than 1 Log CFU/g. In addition, the contamination level of indicator bacteria and B. cereus in tomatoes were higher on March than on April, May and June (P < 0.05). S. aureus, E. coli, E. coli O157:H7, Salmonella spp. and L. monocytogenes were not detected in the tomato samples. The microbial contamination levels of tomatoes determined in this study may be used as the data for microbiological risk assessment.
A Study on the Antigastritic Effects of Rheum Species Extracts and Their Active Components
Hwang, In Young ; Jeong, Choon Sik ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 330~336
DOI : 10.13103/JFHS.2013.28.4.330
Rheum tanguticum has long been used in oriental medicine as antipyretics, analgesics, anti-inflammation, aperient, hypertension medicine and medicine for skin disease. This study has investigated the effectiveness of defense for gastritis making use of Rheum tanguticum and its similar plants, Rumex cripus, Rheum officinale, Rhem palmatum and Rheum undulatum. Chysophanol, chrysophanol-8-O-glc, Desoxyrhaponticin desoxyrhaponti-genin, emodin, isorhaponticin, 2-methoxy-4-hydroxyanthraquinone-5-O-glc, physcion, pirace-tannol-3'-O-glc, resveratrol, rhaponticin and rhapontigenin are used as the components of Rheum tanguticum. In HCl ethanol-induced gastritis in rat, the most effective extract was 70 percent ethanol which is of Rheum tanguticum, showing the inhibition of 91.8 percent to the gastric lesions. 70% ethanol extract of Rhem palmatum and Rumex cripus shown inhibition of 75.6 percent and 73.2 percent, respectively. This effectiveness is considered as acid-neutralizing capacity, anti-H.pylori and anti-oxidant activity. 70% ethanol extract of Rheum tanguticum and its component, piracetannol-3'-O-glc exhibited higher free radical scavenging activity than others. These results suggest that Rheum species extracts and their active components could be utilized for the treatment of gastritis. Furthermore, these results are expected to contribute the standardization with objectivity and reliability for Rheum species, medicinal herbs. In addition, it can contribute to the prevention of indiscriminate distribution of imitation, and the rising rate of dependence on imports of medicinal herbs, and mixing prevention of low-quality goods.
Study on the Antioxidant Activity in the Various Vegetables
Suh, Junghyuck ; Paek, Ock Jin ; Kang, YoungWoon ; Ahn, Ji Eun ; Yun, Jisuk ; Oh, Keum-Soon ; An, Yeong-Soon ; Park, Sun-Hee ; Lee, Sang-Jae ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 337~341
DOI : 10.13103/JFHS.2013.28.4.337
After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of
(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were
and DPPH radical scavenging activity (
) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.
Anti-Inflammatory Effect of Peel Extracts from Citrus Fruits
Lee, Sook-Hyun ; Suh, Seok-Jong ; Lee, Kyoung-Hae ; Yang, Jong-Beom ; Choi, Sung-Up ; Park, Sung-Soo ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 342~348
DOI : 10.13103/JFHS.2013.28.4.342
The following study was presented to investigate the anti-inflammatory effect of peel extracts (PE) from three citrus fruits: Citrus unshiu, Citrus limonia Osbeck and Citrus hallabong. According to this study, cytotoxicity, NO-production and protein levels of iNOS (inducible nitric oxide synthase) in macrophage cell were analyzed, which had been incubated in murine macrophage cell line RAW 264.7 cell of PE from those three citrus fruits. According to Citrus unshiu peel extracts (CUP), Citrus limonia Osbeck peel extracts (CHP) and Citrus hallabong peel extracts (CLP) treatment, the result showed that there was no cell growth inhibited below 2 mg/mL. Comparing the NO-production of the cell with LPS (100 ng/mL) and the treatment without LPS, significant increase of NO-production was detected. However NO-production also showed decrease trend, as the concentration increased. For each treatment, at the concentration of 1 mg/mL, NO-ihibitory activity showed significant result with following order: CUP > CHP > CLP. According to the result from Western blot, the inhibitory activities of iNOS protein from CUP and CHP showed fairly similar performances. Also inhibitory activity of COX-2 showed the following order: CUP > CHP> CLP. There was no doubt that all the treatments of CUP, CHP and CLP have anti-inflammatory effect and also that the inhibitory activity of the CUP treatment was the strongest among those three.
Bactericidal Efficacy of Fumagari OPP
, Fumigant Against Staphylococcus aureus
Cha, Chun-Nam ; Park, Eun-Kee ; Choi, Hyunju ; Kim, Yongpal ; Yoo, Chang-Yeol ; Kim, Suk ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 349~353
DOI : 10.13103/JFHS.2013.28.4.349
This study was performed to evaluate the bactericidal efficacy of Fumagari OPP
, fumigation disinfectant, containing 20% ortho-phenylphenol against Staphylococcus aureus (S. aureus). In this research, efficacy test of fumigant against S. aureus was carried out according to French standard NF T 72-281. S. aureus working culture suspension number (N value), all of the colony numbers on the carriers exposed with the fumigant (n1, n2, and n3), the number of bacterial test suspentions by pour plate method (N1), the number of bacterial test suspentions by filter membrane method (N2) and the mean number of bacteria recovered on the control-carriers (T value) were obtained from the preliminary test. In addition, the reduction number of S. aureus exposed with the fumigant (d value) was calculated using T value, the mean number of bacteria in recovery solution (n'1) and the mean number of bacteria on carriers plated in agar (n'2). N value was
CFU/mL, and n1, n2, and n3 were higher than 0.5N1, 0.5N2 and 0.5N1, respectively. Additionally, T value was
CFU/mL. In the bactericidal effect of the fumigant, the d value was 6.43 logCFU/mL. According to the French standard for the fumigant, the d value for the effective bactericidal fumigant should be over than 5 logCFU/mL. The results indicated that Fumagari OPP
had an effective bactericidal activity against S. aureus, then the fumigant can be applied to disinfect food materials and kitchen appliances contaminated with pathogenic bacteria.
Antioxidative and Antiaging Effects of Fermented Soybean, Rice Bran, and Red Ginseng by Mixed Ratios
Son, Jeong-Hyeon ; Ha, Bae-Jin ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 354~359
DOI : 10.13103/JFHS.2013.28.4.354
This study was performed to elucidate the antioxidative and antiaging activities of mixed rates 2:6:2(262), 6:2:2(622) and 4:4:2(442) of fermented soybean, fermented rice bran, fermented red ginseng based on the comparision with their separate results of our three previous studies. The antioxidative and antiaging effects of 262, 622 and 442 mixed ratios were evaluated by the determination of superoxide radical scavenging activities, hydroxy radical scavenging activities, linoleic acid inhibition activtiy, elastin synthesis activity, and cell viability of B16F10. The material of 442 ratio showed the higher effects than those of 262 and 622 ratios, and presented the higher effect than the separate material of red ginseng in the antioxidative and antiaging activities. Therefore, this study suggested that the material of 442 ratio in the production of red gineng-containing cosmetics could be preferred as a useful cosmetic ingredient for antioxidation and antiaging.
Evaluation of Macrophage Activity and Repeated Oral Dose Toxicity in Sprague-Dawley Rats on Multivitamin
Kim, Hye-Ri ; Jang, Hye-Yeon ; Lee, Hae-Nim ; Park, Young-Seok ; Park, Byung-Kwon ; Kim, Byeong-Soo ; Kim, Sang-Ki ; Cho, Sung-Dae ; Nam, Jeong-Seok ; Choi, Chang-Sun ; Chang, Soon-Hyuk ; Jung, Ji-Youn ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 360~366
DOI : 10.13103/JFHS.2013.28.4.360
The objective of this study is to investigate the effect of multivitamin on macrophage activity in Raw 264.7 cell and repeated oral dose toxicity in Sprague-Dawely rat of multivitamin. Raw 264.7 cells were treated with 50 and
multivitamin for 24 h. To measure the activity of macrophages, NO and TNF-
assays were performed in Raw 264.7 cells. Treatment with 50 and
multivitamin for 24 h significantly increased production of NO and TNF-
compared with control groups, indicating activation of macrophages. The female rats were treated with multivitamin of control group, low group (0.24 g/kg), medium group (1 g/kg) and high group (2 g/kg) intragastrically for 4 weeks, respectively. We examined the body weight, the feed intake, the clinical signs and serum biochemical analysis. We also observed the histopathological changes of liver, ovary, brain, adrenal gland, spleen, kidney, heart and lung in rats. No significant differences in body weights, feed intake, biochemical analysis and histopathological observations between control and multivitamin treatment group were found. In conclusion, multivitamin is physiologically safe and improve macrophage activity.
Effects of Kalopanax Pictus Extracts and Their Related Origin on Gastric Lesions
Hwang, In Young ; Hwang, Seon A ; Jeong, Choon Sik ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 367~375
DOI : 10.13103/JFHS.2013.28.4.367
Kalopanax pictus has pharmacologically anti-inflammatory and analgesic effect and is known to respond to treatment of backache, knee pain and etc. In this study, we investigated the effects on gastric lesions of Kalopanax pictus both from Korea (KPK) and China (KPC) compared with their related origin, Znthoxylum ailanthoide both from Korea (ZAK) and China (ZAC), and Korean Bombax malabaricum (BMK). In preliminary screening, KPK and KPC shown effective inhibition of HCI EtOH-induced gastritis in rats. To elucidate their protective effects on gastric lesions, we assessed inhibition of H. pylori colonization, 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activities, reducing power test, and inhibition of lipid peroxidation. KPK was the most effective from antioxidant assays. KPK also shown the inhibition of indomethacin-induced gastric ulcer in rats. Gastric secretion in rats, KPK reduced the secretion of gastric juice and total acidity and raised pH. Therefore, it is possible that KPK can be developed as health functional food and natural medicine. In addition, it can contribute to the standardization with objectivity and reliability for KPK through the criteria establishment of the precise origin of medicine, the prevention of indiscriminate distribution of imitation, and the rising rate of dependence on imports of medicinal herbs, and mixing prevention of low-quality goods.
The Determination of Perfluorooctane sulfonate in Food Packing Materials by HPLC-MS/MS
Kim, Il-Young ; Kim, Au-Kyoung ; Jung, Bo-Kyoung ; Shin, Young ; Kim, Ji-Young ; Kim, Jung-Han ; Chae, Young-Zoo ;
Journal of Food Hygiene and Safety, volume 28, issue 4, 2013, Pages 376~380
DOI : 10.13103/JFHS.2013.28.4.376
Determination of PFOS in instant food packing materials by LC-MS/MS was developed. The procedure involves an extraction of the Food Packing Materials with 100% methanol soxcelet extraction method. The LC separation was performed by Hypersil Gold (
5 um) with mobile phases of 2 mM amoniumacetate solution and acetonitrile. The Mass spectral acquisition was done in negative ESI/SRM using the TSQ Quantum Ultra. With this method, good linear relationship, sensitivity and reproducibility were obtained. The rate of recoveries of PFOS from paper material spiked with 1.0 ug/L were 99.84%, respectively. The limit of quantitation and limit of detection were below 0.03 ug/L and 0.009 ug/L. The method had been applied to determination of PFOS in instant food packing materials.