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 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
A Study on Establishing a Standardized Process for the Development and Management of Food Safety Health Indicators in Korea
Byun, Garam ; Choi, Giehae ; Lee, Jong-Tae ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 217~226
DOI : 10.13103/JFHS.2015.30.3.217
This study was conducted to establish a standardized process for developing food safety health indicators. With this aim, we proposed a standardized process, accessed the validity of the suggested process by performing simulations, and provided a method to utilize the indicators. Developing process for domestic environmental health indicators was benchmarked to propose a standardized process for developing food safety health indicators, and DPSEEA framework was applied to the development of indicators. The suggested standardized process consists of an exploitation stage and a management stage. In the exploitation stage, a total of 6 procedures (initial indicators suggestion, candidate indicators selection, data availability assessment, feasibility assessment, pilot study, and final indicator selection) are conducted, and the indicators are routinely calculated and officially announced in the management stage. The exploitation stage is operated by an interaction between a task force team who manages the overall process, and an advisory committee (minimum of 4 in academia, 2 in research, 4 in specialists of Ministry of Food and Drug Safety) who reviews and performs evaluations on the indicators. The standardized process was simulated with 45 initial indicators, and total of 4 indicators (17 detailed indicators) were selected: 'Proportion of domestic fruit/vegetable receiving 'acceptable' in the evaluation of pesticide/herbicide residues', 'Food-borne disease outbreaks', 'Food-borne legal infectious disease incidence', 'Salmonellosis incidence'. Synthetic food safety health index was derived by calculating percent difference with the data from 2010 to 2012. Results showed that when comparing the year 2010 to 2011, and 2011 to 2012, the overall food safety status improved by 10.37% and 9.87%, respectively. In addition, the contribution of indicators to the overall food safety status can be determined by looking into the individual indicators, and the synthetic index may be illustrated to enhance the ease of interpretation to the public and policy makers. In overall, food health safety indicators can be useful in many ways and therefore, attention should be drawn to conduct further studies and establish related legislations.
A Case Study for the Utilization of Food Safety Health Indicators in Korea: Computation of Composite Indices to Verify Important Indicators and Understand Correlations with Socioeconomic Status
Choi, Giehae ; Byun, Garam ; Lee, Jong-Tae ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 227~235
DOI : 10.13103/JFHS.2015.30.3.227
Food-Health indicators have been developed and utilized internationally in the 'Food' domain of environment and health indicators. In Korea, however, Food Safety Health Indicators which are in the introductory stage had been developed separately from Environmental Health Indicators. The aim of the current study is to suggest feasible applications of the domestic Food Safety Health Indicators as a case study. We introduced 3 possible applications which are as follows: 1) production of two types of Integrated Food Safety Health Index; 2) conduction of correlation analysis between the Integrated Food Safety Health Index and Food Safety Health Indicators; 3) conduction of regression analysis to evaluate the relationship between the Integrated Food Safety Health Index and socioeconomic status. As a result, we provided the calculated Integrated Food Safety Health Index I and Integrated Food Safety Health Index II, which represents the regional food safety level in relative and absolute terms, respectively. Integrated Food Safety Health Index I was significantly correlated with the outbreaks of food-borne diseases (caused by Campylobacter jejuni, Bacillus cereus, Salmonella spp. and unknown cause) and incidence of E.coli infections. Integrated Food Safety Health Index II significantly decreased as the proportion of foreigners and women increased, and increased as the population density increased. Utilization of such Integrated Food Safety Health Indicators may be helpful in understanding the overall domestic food safety level and identifying the indicators which must be considered with priorities to enhance the food safety levels regionally and domestically. Furthermore, analyzing the association between Integrated Food Safety Health Index and factors other than food safety could be useful in conducting risk management and identifying susceptible populations. Food Safety Health Indicators can be useful in other applications, and may serve as a supporting material in establishing or modifying policy plans to enhance food safety. Therefore, keen interests by researchers accompanied by further studies on food safety health indicators are needed.
Study of the Characteristics of Roasted Coffee Bean in Seoul
Cho, In-soon ; Hong, Mi-sun ; Lee, Eun-seon ; Kim, Si-jung ; Lee, Yong-cheol ; Kim, Sung-dan ; Jo, Han-bin ; Kim, Jung-hun ; Jung, Kweon ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 236~241
DOI : 10.13103/JFHS.2015.30.3.236
This study was performed to survey and evaluate the contents of pH, total acidity, caffeine, harmful metals (Pb, Cd) and total polyphenol in coffee extraction. In total, coffee bean. Total fifty coffee samples were analysed. A 5 g portion of roasted ground coffee samples were extracted in coffee-maker with 100 mL of distilled water and the extraction were used in all experiments. The pH range was 4.72~5.25 (mean value = 4.99). According to increase of the roasting temperature, the pH were shown a tendency to increase. The contents of total acidity was 0.72~2.25% (mean value = 1.59%). According to increase of the roasting temperature, the contents of total acidity were shown a tendency to decrease. The contents of harmful metals (Pb, Cd) in coffee extractions were determined by ICP. The average contents of Pb and Cd were 0.0112 and 0.0011 mg/kg, respectively. The contents of caffeine in coffee extractions were determined by HPLC, the range of detection was 0.51~20.28 mg/mL (mean value = 12.29 mg/mL). According to increase of the roasting temperature, the contents of caffeine were shown a tendency to increase. The contents of total polyphenol in coffee extractions were determined by spectrophotometer, the range of detection was 18.88~43.90 mg/mL (mean value = 31.94 mg/mL). According to increase of the roasting temperature, the contents of total polypenol were shown a tendency to decrease.
Prevalence and Toxin Genes of Food-Borne Pathogens Isolated from Toothbrush in Child Care Center
Kim, Jong-Seung ; Kim, Jung-Beom ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 242~248
DOI : 10.13103/JFHS.2015.30.3.242
This study was performed to investigate the microbiological contamination on toothbrushes, toothbrush caps, and tooth cleaning cups in the child care centers and to evaluate the toxin genes, toxin production ability and antibiotic resistance of food-borne pathogens. The average number of total aerobic bacteria and fungi were 5.3 log CFU and 3.2 log CFU. Coliform bacteria were detected in 41 (54.7%) of 75 toothbrushes, 13 (44.8%) of 29 toothbrush caps, and 29 (44.6%) of 65 tooth cleaning cups. Salmonella spp. was not detected in all of samples but Bacillus cereus was isolated from 1 (1.3%) of 75 toothbrushes and 2 (3.1%) of 65 tooth cleaning cups. Staphylococcus aureus was detected in 1 (1.5%) of 65 tooth cleaning cups. The nheA, nheB, nheC, hblC, hblD, hblA and entFM toxin genes were possessed in B. cereus isolated from toothbrush which also produce NHE and HBL enterotoxins. S. aureus was resistant to ampicillin and penicillin, while B. cereus was resistant to
antibiotics. These results indicated that the sanitary conditions of toothbrushes and tooth cleaning cups in the child care centers should be improved promptly. The UV sterilization after drying and then storage in dried condition is required to improve the sanitary condition of toothbrushes and tooth cleaning cups in the child care center.
Effects of Small Scale Post-Harvest Facility and Hygiene Education on the Level of Microbial Safety in Korean Leeks Production
Kim, Se-Ri ; Kim, Jin-Bae ; Lee, Hyo-Sup ; Lee, Eun-Sun ; Kim, Won-Il ; Ryu, Song-Hee ; Ha, Jihyung ; Kim, Hwang-Yong ; Ryu, Jae-Gee ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 249~257
DOI : 10.13103/JFHS.2015.30.3.249
The purposes of this study were to develop a small scale post-harvest facility, and consequently to evaluate the effects of applying the facility along with hygiene education on the level of microbial safety in Korean leeks production. A total of 135 samples were collected at three Korean leeks farms in Yangju, Gyeonggi province. Food safety indicators (Aerobic plate count (APC), coliform count, and Escherichia coli) and foodborne pathogens (E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) on/in the samples were assessed. The microbial load measured as APC with harvesting tools such as comb, chopping board, and knife, at the farms where the small scale post-harvest facility had been operated (Farms A and B) was lower than that at another farm having no post-harvest facility (Farm C) by 1.44~2.33 log CFU /
. Moreover, the chopping board from Farm C was observed being contaminated with B. cereus at 6.03 log CFU /
. The coliform counts from the samples increased by 0.57~1.89 log CFU/g after leeks was submerged in ground water for washing. E. coli was recovered from leeks, soil, and the ground water used in the washing process, while no E. coli O157:H7, Salmonella spp., and L. monocytogenes was detected. Our results indicated that the small scale post-harvest facility developed in this study as well as the hygiene education played an important role in enhancing the level of microbial food safety in the leeks production environment. However, a disinfection technique could be needed during the washing step in order to prevent a potential contamination.
The Antioxidant and Skin Whitening Effect of Withania somnifera (Winter Cherry)
Kim, Dae Yong ; Kim, Mee Kyung ; Kim, Bong-Woo ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 258~264
DOI : 10.13103/JFHS.2015.30.3.258
Withania somnifera has been used in folk medicine to treat various ailments for centuries. In this studies to investigate the whitening effect of Withania somnifera extracts as an active ingredient for whitening cosmetics, the antioxidant capacity and the effects of Withania somnifera extracts on melanogenesis in B16-F10 melanoma cells were identified. Withania somnifera extracts significantly reduced both tyrosinase activity and melanin content in a concentration-dependent manner. Furthermore, it was found that Withania somnifera extracts decreased
(melanocyte-stimulating hormone)-induced tyrosinase activity and MITF(microphthalmia associated transcription factor) protein expression. These data indicate that Withania somnifera extracts attenuate
-MSH-stimulated melanin synthesis by modulating MITF expression and that they may be a useful therapeutic agent for treating hyperpigmentation and an ingredient of whitening cosmetics.
The Naturally Occurring Levels of Nitrate and Nitrite in Livestock Products
Choi, Jae-Chun ; Park, So-Ra ; Lim, Ho-Soo ; Ko, Kyung-Yuk ; Kim, Meehye ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 265~271
DOI : 10.13103/JFHS.2015.30.3.265
This study was done in order to investigate the naturally occurring levels of nitrate and nitrite in livestock products. Total samples of 458 consisting of meats (n = 223), processed meat products (n = 51), raw milks (n = 30), processed milk products (n = 142), eggs (n = 5) and processed egg products (n = 7) were analyzed for contents of nitrate and nitrite by ion chromatography (IC). That methods showed good results in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), recovery, reproducibility and uncertainty. Nitrate and nitrite were detected in 167 and 40 samples, respectively. The nitrate levels (mg/kg) were not detected (ND)~40.23 for modified milks, ND~37.97 for sauce meats, ND~32.40 for process cheeses, ND~31.50 for processed egg products, ND~27.73 for dry milks, ND~24.76 for sausages, ND~22.45 for bacons, ND~21.55 for natural cheeses, ND~20.82 for hams and fermented milks, ND~13.57 for eggs, ND~12.77 for butters, ND~9.31 for milks and ND~3.88 for meats while the nitrite levels (mg/kg) were ND~17.35 for processed egg products and ND~1.92 for meats. In conclusion, the result of this study of nitrate and nitrite in livestock products could be used as one of scientific base datum to determine whether they are naturally occurring or not, including ingredients and their percentage, manufacturing processes, other papers relating to naturally occurring levels of them, and so on.
Development of an Official Analytical Method for Determination of Phorate and its Metabolites in Livestock Using LC-MS/MS
Ko, Ah-Young ; Kim, Heejung ; Jang, Jin ; Lee, Eun Hyang ; Ju, Yunji ; Noh, Mijung ; Kim, Seongcheol ; Park, Sung-Won ; Chang, Moon-Ik ; Rhee, Gyu-Seek ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 272~280
DOI : 10.13103/JFHS.2015.30.3.272
A simultaneous official method was developed for the determination of phorate and its metabolites (phorate sulfoxide, phorate sulfone, phorate oxon, phorate oxon sulfoxide, phorate oxon sulfone) in livestock samples. The analytes were quantified and confirmed via liquid chromatograph-tandem mass spectrometer (LC-MS/MS) in positive ion mode using multiple reaction monitoring (MRM). Phorate and its metabolites were extracted from beef and milk samples with acidified acetonitrile (containing 1% acetic acid) and partitioned with anhydrous magnesium sulfate. Then, the extract was purified through primary secondary amine (PSA) and C18 dispersive sorbent. Matrix matched calibration curves were linear over the calibration ranges (0.005-0.5 mg/L) for all the analytes into blank extract with
> 0.996. For validation purposes, recovery studies were carried out at three different concentration levels (beef 0.004, 0.04 and 0.2 mg/kg; milk 0.008, 0.04 and 0.2 mg/kg, n = 5). The recoveries were within 79.2-113.9% with relative standard deviations (RSDs) less than 19.2% for all analytes. All values were consistent with the criteria ranges requested in the Codex guidelines. The limit of quantification was quite lower than the maximum residue limit (MRL) set by the Ministry of Food and Drug Safety (0.05 mg/kg). The proposed analytical method was accurate, effective and sensitive for phorate and its metabolites determination and it will be used to as an official analytical method in Korea.
Comparative Evaluation of the VITEK 2 System and Species-specific PCR Methods for the Detection of Vibrio Species Isolated from Shrimp
Lee, Jeong-Min ; Lee, Won-Jun ; Kim, Min-Ju ; Cho, Yong-Sun ; Lee, Jin-Sung ; Lee, Hyun-Jin ; Yoon, Sang-Woo ; Kim, Keun-Sung ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 281~288
DOI : 10.13103/JFHS.2015.30.3.281
Vibrio is a genus of Gram-negative, curved, halophilic, and non-spore-forming bacteria. Some of the Vibrio species, such as V. cholerae and V. parahaemolyticus, often contaminate seafood products and occasionally cause human diseases when the seafood products are ingested. A total of 24 Vibrio strains were isolated from shrimp samples on Thiosulphate citrate bile salt sucrose (TCBS) media in this study. All of the 24 isolates were confirmed to belong to the genus Vibrio by using 16S rRNA gene sequence analyses. Vitek 2 system and species-specific polymerase chain reaction (PCR) methods were used to further identify a total of 29 Vibrio strains at the species level, including the 24 shrimp Vibrio isolates and five Vibrio reference strains. The specificities of the two methods to identify Vibrio strains at the species level were compared in this study. The species-specific PCR method was designed to detect five different Vibrio species, such as Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio alginolyticus, and Vibrio mimicus. From the 24 Vibrio shrimp isolates, the Vitek 2 system method could identify 15 (62.5%) strains as Vibrio species and 7 (29.2%) strains as non-Vibrio species, but could not identify the rest 2 (8.3%) strains. But species-specific PCR method could identify 16 (66.7%) strains as Vibrio species and could not identify the rest 8 (33.3%) strains. Among the 24 Vibrio shrimp strains, these two methods could unanimously identify 7 (7/24, 29.2%) strains (2 V. parahaemolyticus, 4 V. alginolyticus, and 1 V. mimicus). Considering that such different identification results were obtained using the two different methods in this study, identification method for Vibrio species must be carefully chosen.
Development of Primer Sets for the Detection of Polygonum multiflorum, Cynanchum wilfordii and C. auriculatum
Kim, Kyu-Heon ; Kim, Yong-Sang ; Kim, Mi-Ra ; Lee, Ho-Yeon ; Lee, Kyu Ha ; Kim, Jong Hwan ; Seong, Rack Seon ; Kang, Tae Sun ; Lee, Jin-Ha ; Jang, Young-Mi ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 289~294
DOI : 10.13103/JFHS.2015.30.3.289
The aim of this study was to develop rapid screening method for the identification of Chinese herbal medicine species with similar appearance, Polygonum multiflorum, Cynanchum wilfordii and C. auriculatum, by using genetic markers. As a genetic marker, psbA-trnH gene in chloroplast was selected due to differences in sequence among the three species. Species-specific primers were designed based on the sequences of the marker gene of P. multiflorum, C. wilfordii, and C. auriculatum, and the expected size of PCR products was 160, 147, and 119 bp, respectively. Under the developed conditions, cross-reaction was not detected among these three plant species. To confirm the efficiency of our species-specific primers, the optimized method was applied to a variety of processed products composed of mostly P. multiflorum and C. wilfordii, demonstrating that our method was a rapid and easy screening assay. Our findings suggest this screening method can be utilized to prevent the distribution of economically motivated adulteration food and to improve consumer's right.
Optimization of Culture Condition for Enhancing the Probiotics Functions
Chang, Bo Yoon ; Han, Ji Hye ; Cha, Bum-Suk ; Ann, Sung-Ho ; Kim, Sung Yeon ;
Journal of Food Hygiene and Safety, volume 30, issue 3, 2015, Pages 295~301
DOI : 10.13103/JFHS.2015.30.3.295
The functions of probiotics, particularly Lactic acid bacteria, have been studied in a range of human diseases, including cancer, infectious diseases, gastrointestinal disorders, and allergies. Among the many benefits associated with the consumption of probiotics, modulation of immune activity has received the most attention. This study aimed at investigating the improved immune stimulatory and stability of L. plantarum when cultivated on modified basal media supplemented with the Undaria pinnatifida co-cultured with L. plantarum. An in vitro test showed that U. pinnatifida media cultured L. plantarum is strong enough to survive in the gastric juice (gastric and bile acid). Mouse macrophage-derived cell lines RAW 264.7 was used to measured immune stimulating activity of L. plantarum. When U. pinnatifida media cultured by L. plantarum was NO and
production is significantly increased compared to basal media cultured L. plantarum. These results show that U. pinnatifida could be applied for a component for cultivation of L. plantarum. This optimized U. pinnatifida medium can be used the improving of stability and immune function on production of probiotics.