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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 30, Issue 4 - Dec 2015
Volume 30, Issue 3 - Sep 2015
Volume 30, Issue 2 - Jun 2015
Volume 30, Issue 1 - Mar 2015
Selecting the target year
Sample Size Estimation for Risk Assessment and Monitoring Based on Heavy Metal Monitoring Data from Food Items
Kang, Hui Seung ; Ko, Ahra ; Jeong, Da-Hyun ; Ha, Mira ; Hwang, Myung-Sil ; Hong, Jin-Hwan ; Hwang, In Gyun ; Yoon, Hae-Jung ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 127~131
DOI : 10.13103/JFHS.2015.30.2.127
This study aimed to calculate the required sample size to monitor food items during risk assessment studies. Based on a data set from a previous study (2,400 data points for heavy metal assessment from 17 food items), the required sample size was estimated by using a single equation with the standard deviation value, error range, and 95%-99% confidence intervals. The required sample size was calculated with each of the heavy metals for the assessment. The results showed that cadmium, lead, and mercury of required sample sizes for further monitoring were range of 7-90, 7-1, 062, and 11-238, respectively. We found that the required sample size varied depending on the standard deviation of the previous monitoring data. This study provides a basic method to determine the minimum sample size required in food monitoring to devise practical sampling strategies.
Development of a Mobile Application for Promoting Risk Communication on Food Additives Based on the Information Needs of Parents
Kim, Suna ; Kim, Ye jee ; Kim, Ji-Sun ; Kim, Jeong-Weon ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 132~142
DOI : 10.13103/JFHS.2015.30.2.132
The purpose of this study was to investigate the perception and information needs about food additives from the parents of elementary school children, and to develop a smartphone application (App) providing information about food additives, and finally to assess its educational effects. A survey was conducted in April 2013 by using a self-administered questionnaire, and total 358 responses were collected from the parents living in Seoul and Gyeonggi province. While purchasing processed foods, parents considered safety (40.5%) as the most important factor, and first checking item except production and expiration dates was origin labelling (35.4%), and chose foods with less food additives (63.1%). Parents recognized food additives as the most dangerous (42.7%), and 75.1% responded the level of danger as 'very dangerous'. However, 82.4% of parents didn't have experiences to get educations about food additives. Based on their information needs including the safety, legal standards and the foods containing food additives. a smartphone App designated as 'Catch up Food Additives' consisting of the definition, safety, food labelling guideline, management, animation about food additives was developed. When the App was exposed to the parents (n = 27), their negative perceptions on food additives were improved significantly. These results showed that providing information and education about food additives using smartphone App was very fast and effective for the promotion of risk communication on food additives with the parents.
Simultaneous Determination of Water Soluble Vitamins B Group in Health Functional Foods etc. by HPLC
Kim, Seon Hee ; Kim, Jae-Hyun ; Lee, Hwa Jung ; Oh, Jae Myoung ; Lee, Sung Hye ; Bahn, Kyeong Nyeo ; Seo, Il Won ; Lee, Young Joo ; Lee, Jin Hee ; Kang, Tae Seok ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 143~149
DOI : 10.13103/JFHS.2015.30.2.143
This study was conducted to simultaneous analysis methods for water soluble vitamins B group (vitamin
, nicotinic acid, nicotinamide, vitamin
) which is used as health functional foods etc. Analytical methods of water-soluble vitamins B group by HPLC were established through instrumental analytical conditions, and the examination of data such as domestic and foreign reliable methods, and papers of journal. HPLC method analyzing water soluble vitamins B group was established using Capcell Pak C18 UG 120 column in 270 nm through test of columns. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for water soluble vitamins B group. An excellent linearity (
) was observed for vitamin
, nicotinic acid, nicotinamide, vitamin
in the concentration range (
). Observed recovery of vitamin
was found to be between 100 and 103%, vitamin
was found to be between 104 and 112%, nicotinic acid was found to be between 82 and 85%, nicotinamide was found to be between 121 and 124% and vitamin
was found to be between 95 and 104%. LOQ of vitamin
was found to be
was found to be
, nicotinic acid was found to be
, nicotinamide was found to be
was found to be
. Repeatability precision for vitamin
was found to be 0.4%, vitamin
was found to be 0.4%, nicotinic acid was found to be 0.5%, nicotinamide was found to be 0.7% and vitamin
was found to be 0.4% relative standard deviation (RSD). Also, verify the accuracy of the simultaneous analysis methods, we monitored the labeled contents of the health functional foods and children's preferred foods.
Establishment of Elution and Concentration Procedure for Rapid and Sensitive Detection of Norovirus in Foods of Diverse Matrices
Ahn, Jaehyun ; Kwon, Youngwoo ; Lee, Jeong-Su ; Choi, Weon Sang ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 150~158
DOI : 10.13103/JFHS.2015.30.2.150
This article reports the development of an effective test procedure for detection of norovirus (NoV) in foods of diverse matrices. In this study, target foods included fermented milk, soybean paste, powders made from uncooked grains and vegetables, sesame leaves preserved in soy sauce, pickled mooli, and mooli. Viral recovery varied depending on the food matrices or elution buffers tested. Buffers were compared to determine effective elution buffers from artificially virus-contaminated foods. The conventional test procedure for concentrating viruses from food (elution-polyethylene glycol(PEG) precipitation-chloroform-PEG precipitation) was modified to save time by eliminating one PEG precipitation step. The modified procedure (elution-chloroform-PEG precipitation) was able to concentrate viruses more effectively than the conventional procedure. It also removed RT-PCR inhibitors effectively. The modified procedure was applied to target food for genogroup II NoV detection. NoV RNA was detected at the initial inoculum levels 3.125-12.5 RT-PCR units per 10-25 g tested food. The use of this newly established procedure should facilitate detection of low levels of norovirus in diverse foods.
Analysis of the Level of Microbial Contamination in the Manufacturing Company of Ginseng Products
Shim, Won-Bo ; Lee, Chae-Won ; Choi, Young-Dong ; Park, Sang-Gon ; Jeong, Myeong-Jin ; Kim, Jeong-Sook ; Kim, Se-ri ; Park, Ki-Hwan ; Chung, Duck-Hwa ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 159~165
DOI : 10.13103/JFHS.2015.30.2.159
The aim of this study was to investigate microbiological contamination levels in the manufacturing company of ginseng products (white and red ginseng). Firstly, the contamination level for ginseng and each stage ginseng were 1.8~4.9 log CFU/g (total bacteria), 1.2~3.0 log CFU/g (coliform), 0.8~4.1 log CFU/g (fungi). However, only Bacillus cereus among pathogenic bacteria was detected from a few sample. The contamination of total bacteria tended to decrease as ginseng was being processing. Therefore, that of finished products (white and red ginseng) showed the lowest contamination level among each stage ginseng sample. That of fungi decreased steadily, although the contamination of fungi has tended to increase right after ginseng was steamed. Secondly, the contamination level for working tools and facilities were
(fungi). Especially, washing and peeling machines were higher contamination level. Finally, the contamination level of worker who washed and steamed ginseng was higher than worker who shaped, sorted and stored ginseng. Also, Staphylococus aureus was detected at 0.2~0.7 log CFU/hand on some wokers' hands. These results showed proper heating condition (temperature and time) and tidy manufacturing facility are the most important to avoid developing any microbiological problem of Ginseng Products.
Study on Reduction of Microbial Contamination on Daruma by Combination Treatment of Strong Acidic Hypochlorous Water and Ultrasonic Waves
Chung, Won-Hee ; Ko, Jun-Soo ; Shin, Il-Shik ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 166~172
DOI : 10.13103/JFHS.2015.30.2.166
This study was performed to develop treatment method for reducing microbial contamination on Daruma (a semi-processed product of seasoned and dried squid) by combination of strong acidic hypochlorous water (SAHW) and ultrasonic waves (UW). The available chlorine concentration, oxidation reduction potential (ORP) and pH of SAHW were
and 2.79, respectively. The 1.49 log CFU/g of viable cell count and 1.32 log CFU/g of Staphylococcus aureus was reduced, and Escherichia coli was reduced below detection limit when the Daruma was treated with 20 times (w/v) of sodium hypochlorite solution (SHS) for 120 min. The 3.62 log CFU/g of viable cell count and 3.22 log CFU/g of Staphylococcus aureus was reduced, and Escherichia coli was reduced below detection limit when the Daruma was treated with 20 times (w/v) of SAHW for 120 min. The antibacterial effects of SAHW were stronger than those of SHS at same available chroline concentration. SAHW treatment after washing strongly alkalic electrolyzed water (SAEW) showed better bactericidal effects than SAHW treatment only. The 4.0 log CFU/g of viable cell count was reduced, S. aureus was reduced below regulation limit (Log 2.0 CFU/g), and E. coli was reduced below detection limit when the Daruma was treated with 20 times (w/v) of SAHW for 90 min after washing with 20 times (w/v) of SAEW for 60 min. The viable cell number was reduced below detection limit and S. aureus was reduced below regulation limit when the Daruma was treated with 20 times (w/v) of SAHW for 60 min in ultrasonic washer. E. coli was reduced below detection limit when the Daruma was treated with 20 times (w/v) of SAHW for 10 min in ultrasonic washer. These results suggest that combination of SAHW and UW may be a good technique to reduce the microbial contamination in daruma.
Development of Analytical Methods of Hyperoside from Rosa canina L.
Oh, Jae Myoung ; Lee, Hwa Jung ; Bahn, Kyeong Nyeo ; Seo, Il Won ; Lee, Young Joo ; Lee, Jin Hee ; Park, Ji Min ; Kang, Tae Seok ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 173~177
DOI : 10.13103/JFHS.2015.30.2.173
Rosa canina L. is health functional food materials that can help to temporarily relieve symptoms of arthritis. This study has been conducted to develop and validate analytical methods for hyperoside of Rosa canina L.. Methods based on HPLC with ultraviolet detection (UVD) were established through instrumental analytical conditions, and the examination of data, such as domestic and foreign reliable methods and journals. HPLC UVD analysis using Capcell Pak
MG II column at 353 nm was determined on test through the column, mobile phase. The validation has been performed on the method to determine linearity, accuracy, limits of quantification (LOQ) and repeatability for hyperoside. The method showed high linearity in the calibration curve at a coefficient of correlation (
) of 0.999, and the LOQ was
. Relative standard deviation (RSD) values of data from repeatability precision was between 0.6 and 2.6%. Recovery rate test at hyperoside scored between 98 and 99%. These results indicate that the established HPLC method is very useful for the determination of hyperoside in Rosa canina L. to develop a health functional material.
Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products
Jo, Hye Jin ; Choi, Beom Geun ; Wu, Yan ; Moon, Jin San ; Kim, Young Jo ; Yoon, Ki Sun ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 178~188
DOI : 10.13103/JFHS.2015.30.2.178
Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and
. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At
, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at
, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.
Contents of Sodium and Potassium for Restaurant Dishes in Seoul
Jang, Mi-ra ; Hong, Mi-sun ; Choi, Bu-chuhl ; Han, Sung-hee ; Lee, Kyeong-ah ; Kim, Li-la ; Lee, Jib-ho ; Kim, Jung-hun ; Jung, Kweon ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 189~195
DOI : 10.13103/JFHS.2015.30.2.189
To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as
, while average contents of Na and K were lowest in Seolleongtang as
respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as
, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as
followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as
followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was
close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.
Characteristic of Pesticide Residues in Some Leafy Vegetables at the Whole Market in Gyeonggi-do from 2009 to 2013
Kwon, Sun-Mok ; Kwon, Yong-Hae ; Choi, Ok-Kyung ; Park, Myong-Ki ; Kim, Ki-Cheol ; Kang, Suk-Ho ; Kang, Heung-Gyu ; Ha, Jin-Ok ; Yu, Su-Hwan ; Lee, Moo-Young ; Jang, Jin Ho ; Park, Kwang Hee ; Kim, Jung-Beom ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 196~201
DOI : 10.13103/JFHS.2015.30.2.196
This study was conducted to monitor the current status of pesticide residues and to calculate the correlation between monthly price fluctuation and distribution of pesticide residues in leafy vegetables at the whole market in Gyeonggi-do from 2009 to 2013. From the result, the maximum residue limit (MRL) were frequently exceeded in 5 leafy vegetables which were 48 cases of crown daisy (5.8%), 28 cases of chard (5.1%), 28 cases of spinach (3.4%), 25 cases of perilla leaves (3.4%) and 24 cases of chamnamul (3.7%). The high rate of monthly pesticide residues exceeding MRL showed on crown daisy and chard observed in June and September, spinach in October to November and December to January, perilla leaves in July to August and January, and chamnamul in August to September. To calculate the correlation between monthly price fluctuation and distribution of pesticide residues, we performed the Pearson's correlation analysis. From the results, there were significant differences between monthly price and pesticide residues detected in chamnamul, spinach and perilla leaves (p < 0.05). There were also significant differences between monthly price and pesticide residues exceeding MRL in chamnamul and crown daisy (p < 0.05). Although the small number of leafy vegetables and short period were analyzed in this study, the consolidation monitor of pesticide residues according to the season and price will be needed to acquire the safety of agricultural products.
Protective Effects of Capsosiphon fulvescens and Pheophorbide a on Streptozotocin-induced Oxidative Stress in Testicular
Son, Won-rak ; Nam, Mi-Hyun ; Han, Ah-Ram ; Pyo, Min-Cheol ; Kim, Se-Wook ; Jung, Hye-Lim ; Lee, Hwa ; Kim, Ji-Yeon ; Lee, Kwang-Won ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 202~209
DOI : 10.13103/JFHS.2015.30.2.202
We investigated the effect of Capsosiphon fulvescens (CFE) and pheophorbide a (PhA) contained in CFE on oxidative stress regarded as a factor for diabetic complication. Streptozotocin (STZ), known as an oxidative stress inducer, was intraperitoneal injected for causing diabetes. After 7 days, CFE (4 and 20 mg/kg body weight) and PhA (0.2 mg/kg body weight) were treated once a day for 9 weeks. After the sacrifice, testis tissues were collected for the experiments. We confirmed that the treatment with CFE and PhA in diabetic animals not only decreased level of lipid peroxidation and serum nitric oxide compared with the diabetes group, but also the activities of glutathione peroxidase and glutathione-S-transferase were restored remarkably. Furthermore the activity of antioxidant enzymes, catalase and superoxide dismutase, were significantly recovered. With these results, our study suggest that CFE containing PhA may prevent seminal glands damages induced by oxidative stress in diabetic condition.
Antibacterial Activity of Aqueous Garlic Extract Against Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus aureus
Lee, Seung-Yoon ; Nam, Sang-Hyun ; Lee, Hyun-Jung ; Son, Song-Ee ; Lee, Hu-Jang ;
Journal of Food Hygiene and Safety, volume 30, issue 2, 2015, Pages 210~216
DOI : 10.13103/JFHS.2015.30.2.210
This study was investigated about the antibacterial effects of aqueous garlic extract (AGE) against Escherichia coli O157:H7 (E. coli O157:H7), Salmonella typhimurium (S. typhimurium) and Staphylococcus aureus (S. aureus). The minimum inhibitory concentration (MIC) of AGE against E. coli O157:H7, S. typhimurium, and S. aureus was 24, 48 and 24 mg/mL, respectively. In addition, the minimum bactericidal concentration (MBC) of AGE against E. coli O157:H7, S. typhimurium, and S. aureus was all of 96 mg/mL. The growth of E. coli O157:H7 was significantly inhibited at the concentration of AGE 24 mg/mL at 24 hr post-incubation (p < 0.01), but that of S. aureus was not significantly inhibited at the same concentration. However, the growth of S. aureus at the concentration of AGE 96 mg/mL was significantly inhibited at 24 hr post-incubation compared to that of untreated bacteria (p < 0.01). At the concentration of AGE 48 (p < 0.05) and 96 mg/mL (p < 0.001), the growth of S. typhimurim was significantly inhibited at 24 hr after incubation compared to that of untreated bacteria. With the results of this study, AGE can be used as alternative to antibiotics and chemical food preservatives.