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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Food Hygiene and Safety
Journal Basic Information
Journal DOI :
The Korean Society of Food Hygiene and Safety
Editor in Chief :
Volume & Issues
Volume 3, Issue 4 - Sep 1988
Volume 3, Issue 3 - Sep 1988
Volume 3, Issue 2 - Jun 1988
Volume 3, Issue 1 - Mar 1988
Selecting the target year
Studies on Analysis of Food Additives (II). Determination of Nitrite by High Performance Liquid Chromatography
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 99~103
For the purpose of discussing two colorimetric methods modified from the Standard Methods of Sanitary Inspection. Guide issued by the Ministry of Health and Social Affaires of Korea (1985), the Standard Methods of Analysis of Hygienic Chemists authorized by the Pharmaceutical Society of Japan.(1980) and HPLC (high performance liquid chromatography) method were studied. Two kinds of ham, sausage samples and four kinds of roe samples were analyzed by the HPLC method and the results agreed well with those obtained by the diazotization-coupling colorimetric method prescribed in the Standard Methods of Analysis for Hygienic Chemists authorized by the Pharmaceutical Society of Japan (1980) and two modified methods.
Detection of Adulteration of Sesame Oil (II). Chromatographic Determination of Rapeseed Oil in Sesame Oil
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 105~109
To develop a method for detecting and e&timating the quantity of adulterant rapeseed oil in sesame oil, five kinds of sesame oils and three kinds of rapeseed oils collected from different sources were fractionated by TLC (thin layer chromatography) and separated on the basis of PN (partition number) by HPLC (high performance liquid chromatography). These obsenations indicate that the proportion of adulterant rapeseed oil when mixed minimum 4% with sesame oil can be detected.
Antitumor Activity of Protein-Plysacharides Produced form Vibrio anguillarum
Yu, Byeong-Ho ; Chi, Boung-Ho ; Kim, Dong-Suck ; Jang, Mi-Kyung ; Kim, Hae-Sung ; Chung, Soo-Ja ;
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 111~116
The antitumor activity of protein-polysaccharide produced by a strain, Vibrio anguilfarum, No. 17 isolated from sea water was investigated. The extracellular protein,polysaccharide used in this experiment was obtained through the cultivation of Vibrio anguillarum No. 17 at
for 5-7 days in the sea water medium containing 0.5% peptone and 0.1% yeast extract. The compositional monosaccharides of protein-polysaccharide were xylose, mannose, galactose, glucose and fructose in order and its major amino acids were glutamic acid, serine and aspartic acid. The antitumor activity of the protein-polysaccharide at a dose of 0.5mg/kg/day or 5mg/kg/day against Sarcoma-180 in mice were 20.9% and 43.9%, respectively.
A Study for the Improvement of the Sanitary Condition and the Quality of Packaged Meals(Dosirak) Produced in Packaged Meal Manufacturing Establishments in Seoul city and Kyungki-do Province
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 117~129
Packaged meal manufacturing establishments in Seoul city and Kyungkido province were assessed in terms of the sanitary conditions and practices, time and temperature, and microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled packaged meal manufacturing establishments. Microbiological tests on.food containers, equipments, and foods in various phases of product flow were done. The results of the study are summarized as follows; 1) Sanitary condition of kitchen.and sanitary practices of employees in.large and medium establishments were evaluated as the some improvement required in order to meet all standards. But sanitary practices of employees in small establishments were evaluated as the unsatisfactory state with negligence or ignorance of safe practice. 2) The microbiological quality of basic ingredients and food materials after pre-preparation were poor. 3) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, assembly and packaging before delivery were critical. 4) Microbiological test results for food containers, equipments indicated that sanitary conditions of stainless steel ware, knife, wiping clothes and cutting board should be improved promptly. 5) Critical control points identified were ingredients, pre-preparation, Holding, and assembly and packaging. 6) Guidelines were suggested for effective quality control of packaged meals production.
A Monitoring Survey on Pesticide Residues in Pears and Sweet Persimmons
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 131~137
A pesticide monitoring survey was undertaken for the both 30 samples of pears and sweet persimmons from chief producing districts in1985 to evaluate pesticide residues in these agrcultural products and also to give basic informations in establishing maximum residue limits. Pesticide residues in pears were detected with fairly low in 7-60% of total samples. Even the maximum residue levels were only in the amount of 1/53-2/3 compared with maximum residue limits established in fruits in Environment Administration, Korea. Most of the residues (71-82%) was remained in peels of pears. Incase of sweet persimmons, captan, captafol, EPN, parathion, and phenthoate residues were also detected with fairly low in 3-20% of total samples. Presently, it is considered that pesticide residues in pears and sweet persimmons may be no harmful levels for food commodities.
식품위생 행정제도의 문제점과 개선책
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 141~166
식품중의 잔류물질의 규제현황과 대책
Journal of Food Hygiene and Safety, volume 3, issue 3, 1988, Pages 167~180