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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 29, Issue 4 - Dec 2014
Volume 29, Issue 3 - Sep 2014
Volume 29, Issue 2 - Jun 2014
Volume 29, Issue 1 - Mar 2014
Selecting the target year
Bactericidal Efficacy of a Disinfectant Solution Composed to Povidine-iodine Against Salmonella typhimurium and Brucella ovis
Park, Eun-Kee ; Cho, Youyoung ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 165~169
DOI : 10.13103/JFHS.2014.29.3.165
Salmonella spp. and Brucella spp. are associated with considerable diseases of both humans and animals. In addition, these microorganisms cause the economic loss in animal farming and food industry. In this study, the disinfection efficacy of a commercial disinfectant, composed to povidone-iodine was evaluated against S. typhimurium and B. ovis. A bactericidal efficacy test by broth dilution method was used to determine the lowest effective dilution of the disinfectant following exposure to test bacteria for 30 min at
. The disinfectant and test bacteria were diluted with hard water (HW) or organic matter suspension (OM) according to treatment condition. On HW condition, the bactericidal activity of the disinfectant against S. typhimurium and B. ovis was 400 and 150 fold dilutions, respectively. On OM condition, the bactericidal activity of the disinfectant was 5 and 20 fold dilutions against S. typhimurium and B. ovis, respectively. As the disinfectant composed to povidine-iodine possesses bactericidal efficacy against animal pathogenic bacteria such as S. typhimurium and B. ovis, the disinfectant solution can be used to control the spread of bacterial diseases.
Monitoring of Pesticide Residues and Risk Assessment on Agricultural Products Marketed in the Northern Area of Seoul in 2013
Kim, Nam Hoon ; Lee, Jeong Sook ; Kim, Ouk Hee ; Choi, Young Hee ; Han, Sung Hee ; Kim, Yun Hee ; Kim, Hee Sun ; Lee, Sae Ram ; Lee, Jeong Mi ; Yu, In Sil ; Jung, Kwon ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 170~180
DOI : 10.13103/JFHS.2014.29.3.170
The aim of this study was to investigate pesticide residues in 2,877 market vegetables in the northern area of Seoul in 2013. Pesticide residues in the samples were analysed by multiresidue method for 285 pesticides using GC-ECD/NPD and HPLC-DAD/FLD. 385 samples(13.4%) were detected with pesticide residues at or below MRL, and 15 samples(0.5%) were found to detect pesticide residues exceeding MRL. The most frequently detected samples were sedum(63.6%), chamnamul(45.8%), leek(44.5%) and green&red pepper(30.8%). Among the 15 violated samples, leek(5 cases) and welsh onion(4 cases) showed the highest violation rate. A total of 74 samples(18.5%) contained multiple pesticide residues in one vegetable. Procymidone, chlorofenapyr and cypermethrin were the pesticide most frequently found. As a tool of risk assessment through the consumption of pesticide detectable agricultural products, the ratio of estimated daily intake (EDI) to acceptable daily intake (ADI) was calculated into the range of 1.05~28.61%. The results have meant that there was no health risk through dieting commercial agricultural products detected with pesticide residues.
Microbial Hazard Analysis of Astragalus membranaceus Bunge for the Good Agricultural Practices
Kim, Yeon Rok ; Lee, Kyoung Ah ; Kim, Se-Ri ; Kim, Won-Il ; Ryu, Song Hee ; Ryu, Jae-gee ; Kim, Hwang-Yong ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 181~188
DOI : 10.13103/JFHS.2014.29.3.181
The objective of this study was to analyze the microbiological hazards of Astragalus membranaceus Bunge on the post-harvest processing. Samples from processing equipments (cleaner, water, cart, table, tray and packaging machine), personal hygiene (hand) and harvested crops (before washing, after washing, after sorting, and after drying) were collected from four farms (A, B, C, and D) located in Chungchengbuk-do, Korea. The samples were analyzed for sanitary indication bacteria and pathogenic bacteria. First, total aerobic bacteria and coliform in processing facilities were detected at the levels of 0.93~4.86 and 0.33~2.28 log CFU/
and/mL respectively. In particular, microbial contamination in hand (5.43~6.11 and 2.52~4.12 log CFU/Hand) showed higher than processing equipments. Among the pathogenic bacteria, Bacillus cereus was detected at the levels of 0.33~2.41 log CFU/
, 1.48~3.27 log CFU/Hand and 0.67~3.65 log CFU/g in equipments, hands, and plants and Staphylococcus aureus were detected in cleaner, table, hand and harvested crops (before washing and after sorting) by qualitative test. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were not detected. These results indicated that personal hygiene and processing equipments should be managed to reduce the microbial contamination of A. membranaceus Bunge. Therefore, management system such as good agricultural practices (GAP) criteria is needed for hygienic agricultural products.
The Microbiological Assessment and Identification of Food Utensils and Food Service Facilities in School
Hong, Seung-Hee ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 189~194
DOI : 10.13103/JFHS.2014.29.3.189
This study was conducted to evaluate microorganism contamination of food utensils and service facilities in school and to prevent hazards by food poisoning occurrence. As a result, the highest number of microorganism growth plate (
) was detected in total bacteria test plate, and also observed
growth plates in Staphylococcus aureus test plate and
growth plates in E. coli and coliform bacteria test plate. But we could detect to the lowest number of growth plates (
) in Vibrio test plate. We also assessed that floors were appeared to the highest microorganism contamination rate in food utensils and service facilities. Therefore,
growth plates was detected in pre-operation floor and
growth plates in floor. And high level of microorganism contamination also observed in tables as
growth plates in cooking table and
growth plates in dining table. The level of microorganism contamination of food utensils such as kitchen knife, cutting board, and food tray were lower than that in food service facilities. We analysed microorganism contamination according to purpose of use in kitchen knifes and cutting boards. The microorganism contamination rate in fish kitchen knife (
) and fish cutting board (
) were slightly higher than that of others purpose of use. As a result of microorganism identification, various strains of microorganism were contaminated in food service facilities and some strains could detected more than two times. Especially, Staphylococcus aureus was repeatedly identified in cooking table, trench, and kitchen knife. Bacillus cereus was identified in kitchen knife, and then Pseudomonas fluorescens and Pseudomonas aeruginosa were also detected in food utensils and service facilities as known to food spoilage microorganisms. Klebsiella pneumoniae was detected four times repeat, which widely distribute natural environment as normal bacterial flora but sometimes cause acute pneumonia. These results suggest that food utensils and service facilities are contaminated with not only major food poisoning microorganisms such as Staphylococcus aureus, but also food spoilage microorganisms. Taken together, strict personal hygiene control and efficient food service facilities management will be needed to enhance food safety in school feeding and to improve student health.
Evaluation of Food Safety Performance and Food Storage Condition in Restaurants against Climate Change
Lee, Jung-Su ; Bae, Young-Min ; Yoon, Jae-Hyun ; Kim, Bo-Ram ; Yoo, Jin-Hee ; Hyun, Jeong-Eun ; Jung, Soon-Young ; Cha, Myung-Hwa ; Ryu, Kyung ; Park, Ki-Hwan ; Lee, Sun-Young ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 195~201
DOI : 10.13103/JFHS.2014.29.3.195
This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systems in restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in which they were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 food ingredients. As results, regarding the performance degree of respondents on food hygiene management, the average scores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers (chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that they store food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage of pretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materials in the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreated food materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly with sanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cooking in order to prevent foodborne disease in restaurants especially during summer season.
Monitoring on Microbiological Contamination of Packed Ice Creams from Manufacturing Factories in Korea
Heo, Eun-Jeong ; Ko, Eun-Kyung ; Kim, Young-Jo ; Seo, Kun-Ho ; Park, Hyun-Jung ; Wee, Sung-Hwan ; Moon, Jin San ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 202~206
DOI : 10.13103/JFHS.2014.29.3.202
In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between
. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream (
) and others (
). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.
A Study on the Contamination of Bacillus cereus in Baby Food on the Online Market
Park, Min-Jung ; Hong, Hae-Geun ; Son, Jong-Seong ; Kwon, Yeon-Ok ; Lim, Young-Sik ; Lee, Hyun-Ho ; Kim, Gu-Hwan ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 207~210
DOI : 10.13103/JFHS.2014.29.3.207
Bacillus cereus is food poisoning bacteria frequently occured in starch food. Most of the delivery foods for infant is classified as ready-to-cook food. But unlike food for infant and young children, there are no standards and specifications of Bacillus cereus in ready-to-cook food. The purpose of this study is to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the food for infant and young children sold through internet. B. cereus was detected in 9 samples (8.3%), total aerobic bacteria was detected over
in 4 samples and coliforms were not detected in any samples. This will provide basic data for standards and specifications of Bacillus cereus in ready-to-cook food.
Inhibitory Effect of Antimicrobial Food against Bacillus cereus
Song, Miok ; Hwang, Youngok ; Kim, Soojin ; Ryu, Seunghee ; Jeong, Hyowon ; Park, Jungeun ; Kim, Dami ; Park, Geonyong ; Choi, Sungmin ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 211~216
DOI : 10.13103/JFHS.2014.29.3.211
Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature,
. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that
green tea extract, and
green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in
and green tea > garlic > cinnamon in
. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in
and with only garlic extracting in
at p < 0.05.
Sporicidal Efficacy of a Fumigation Disinfectant Composited to Ortho-phenylphenol Against Spores of Clostridium Perfringens
Cha, Chun-Nam ; Cho, Youyoung ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 217~222
DOI : 10.13103/JFHS.2014.29.3.217
This study was performed to evaluate the sporicidal efficacy of a fumigation disinfectant containing 20% ortho-phenylphenol against Clostridium perfringens (C. perfringens) spores. In this research, efficacy test of fumigant against C. perfringens spores was carried out according to French standard NF T 72-281. C. perfringens spores working culture suspension number (N value), all the spore numbers on the carriers exposed with the fumigant (n1, n2, and n3), the number of bacterial spore suspensions by pour plate method (N1), the number of bacterial spore suspensions by filter membrane method (N2) and the mean number of bacterial spore recovered on the control-carriers (T value) were obtained from the preliminary test. In addition, the reduction number of C. perfringens spores exposed with the fumigant (d value) was calculated using T value, the mean number of bacterial spore in recovery solution (n'1) and the mean number of bacterial spore on carriers plated in agar (n'2). N value was
, and n1, n2, and n3 were higher than 0.5N1, 0.5N2 and 0.5N1, respectively. Additionally, T value was
. In the sporicidal effect of the fumigant, the d value was 4.52log reduction. According to the French standard for the fumigant, the d value for the effective sporicidal fumigant should be over than 3log reduction. The results indicated that Fumagari
had an efficient sporicidal activity against spores of C. perfringens, then the fumigant can be applied to disinfect food materials and kitchen appliances contaminated with bacterial spores.
Prevalence and Molecular Characterization of Methicillin Resistant Staphylococcus aureus Isolated from Raw Milk Samples in Gyeonggi-do, Korea
Kang, SoWon ; Song, YoungCheon ; Choi, SungSook ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 223~227
DOI : 10.13103/JFHS.2014.29.3.223
This study was investigated to determine the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) isolated from raw milk samples and to further study on the molecular characteristics of the MRSA isolates. Using Staphylococcus Medium 110, Staphylococcus spp. were isolated from raw milk samples and further identification was carried by Vitek2 system. Minimum inhibitory concentrations (MICs) of antibiotics were conducted by serial dilution method according to the Clinical Laboratory Standards Institute (CLSI) guideline. For the detection of resistance genes and molecular characterization, PCR reaction was performed by gene specific primers and followed by DNA sequencing. Of the 698 milk samples, 94 Staphylococcus aureus (S. aureus) were identified (94 S. aureus/286 Staphylococcus spp.). Of the 94 S. aureus, seven isolates have mecA, a methicillin resistant gene. mecA positive seven isolates were then characterized by staphylococcal cassette chromosome mec (SCCmec) typing, and Panton-Valentine Leukocidin (pvl) gene using PCR. All of mecA positive isolates were resistant to ampicillin and oxacillin, but sensitive to teicoplanin, vancomycin and ciprofloxacin. One of seven isolates was SCCmec type II and six isolates were type IV and all seven isolates were pvl gene negative.
Monitoring of Antimicrobial Resistance and Genetic Analysis of Enterococcus spp. Isolated from Beef, Pork, Chicken and Fish in Korea
Kim, Yoon Jeong ; Oh, Mi Hyun ; Kim, Yong Hoon ; Kim, Soon Han ; Park, Kun Sang ; Joo, In Sun ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 228~233
DOI : 10.13103/JFHS.2014.29.3.228
This study was performed to examine antimicrobial resistance of Enterococcus spp. strains from retail raw meat and fish products purchased in 2012. 43 Enterococcus spp. strains were isolated from a total of 207 samples (beef, pork, chicken, fish) with contamination rate of 20.8%. The isolated strains were identified as E. faecalis (22 strains), E. gallinarum, E. hirae (5 strains), E. avium (4 strains), E. faecium (3 strains), E. duram, E. casseliflavus (2 strains). Susceptibility to 10 antibiotics was tested, and the highest resistance was observed to tetracycline. And antimicrobial resistance rates were presented below 20% with most of the other antimicrobial agents. The isolated Enterococci from chicken showed higher resistance also to ciprofloxacin and erythromycin, not only to tetracycline, compared to the isolated Enterococci from beef, pork and fish. Sixteen isolates (37.2%) were sensitive to all antibiotics. Four isolates (9.3%) were resistant to 3 or more antibiotics. Vancomycin-resistant enterococci (VRE) was not identified. According to the results of genetic similarity pattern analysis via PFGE and rep-PCR, Enterococci strains showed different patterns from these collected in 2011. This indicates that there is no genetic similarity among all the strains.
Development of an Analytical Method for Fluxapyroxad Determination in Agricultural Commodities by HPLC-UVD
Kwon, Ji-Eun ; Kim, HeeJung ; Do, Jung-Ah ; Park, Hyejin ; Yoon, Ji-Young ; Lee, Ji-Young ; Chang, Moon-Ik ; Rhee, Gyu-Seek ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 234~240
DOI : 10.13103/JFHS.2014.29.3.234
Fluxapyroxad is classified as carboxamide fungicide that inhibits succinate dehydrogenase in complex II of mitochondrial respiratory chain, which results in inhibition of mycelial growth within the fungus target species. This study was carried out to assure the safety of fluxapyroxad residues in agricultural products by developing an official analytical method. A new, reliable analytical method was developed and validated using High Performance liquid Chromatograph-UV/visible detector (HPLC-UVD) for the determination of fluxapyroxad residues. The fluxapyroxad residues in samples were extracted with acetonitrile, partitioned with dichloromethane, and then purified with silica solid phase extraction (SPE) cartridge. Correlation coefficient(
) of fluxapyroxad standard solution was 0.9999. The method was validated using apple, pear, peanut, pepper, hulled rice, potato, and soybean spiked with fluxapyroxad at 0.05 and 0.5 mg/kg. Average recoveries were 80.6~114.0% with relative standard deviation less than 10%, and limit of detection (LOD) and limit of quantification (LOQ) were 0.01 and 0.05 mg/kg, respectively. All validation parameters were followed with Codex guideline (CAC/GL 40). LC-MS (Liquid Chromatograph-Mass Spectrometer) was also applied to confirm the analytical method. Base on these results, this method was found to be appropriate fluxapyroxad residue determination and can be used as the official method of analysis.
A Study on Contents of Sugars and Sugar Alcohols in Processed Foods Met to Children's Taste
Kum, Jin-Young ; Hong, Mi-Sun ; Jang, Mi-Ra ; Choi, Bu-Chuhl ; Lee, Kyeong-Ah ; Kim, Il-Young ; Kim, Jung-Hun ; Chae, Young-Zoo ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 241~247
DOI : 10.13103/JFHS.2014.29.3.241
In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.
Effect of Methanol Extract of Dryopteris Crassirhizoma in Human Oral Cancer Cells
Jang, Boonsil ; Oh, Se-Jun ; Shin, Ji-Ae ; Lee, Hang-Eun ; Jeon, Jae-Gyu ; Cho, Sung-Dae ;
Journal of Food Hygiene and Safety, volume 29, issue 3, 2014, Pages 248~251
DOI : 10.13103/JFHS.2014.29.3.248
Dryopteris crassirhizoma is one of the naturally occurring substance wood ferns and is known for having anti-inflammatory, antiviral and anthelmintic activities. However, there is less report about its anticancer effect in human cancer cell lines. In the present study, the effect of methanol extract of dryopteris crassirhizoma (MEDC) on apoptosis in human oral cancer cell lines (MC3 and HN22 cells) was investigated. MEDC inhibited cell viability and induced apoptosis. MEDC significantly increased Bak and truncated Bid proteins in MC3 cells and elevated only truncated Bid compared to the control while other Bcl-2 family proteins were not altered. MEDC has anticancer activity by inducing apoptotic cell death through the regulation of either Bak or Bid. These findings suggest that its extract possibly may be used for treating oral cancer.