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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Food Hygiene and Safety
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Journal DOI :
The Korean Society of Food Hygiene and Safety
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Volume & Issues
Volume 7, Issue 4 - Dec 1992
Volume 7, Issue 2 - Sep 1992
Volume 7, Issue 1 - Mar 1992
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Study on the Distribution of Vibrio parahaemolyticus from Various Kinds of Shells in Kunsan Bay
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 137~142
The distribution of V. parahaemolyticus was surveyed from various kinds of shells in Kunsan Bay from July to September, 1987. 1be morphological, biochemical and serological characteristics of the isolated strains were studied. The results were as follows: 1. 41 strains were isolated from 1,350 specimens of shells (Crassostrea gigas, Tapes philippinarum, Meretrix Iusoria) 2. The isolation rates of V. parahaemolytieus were 3% in July, 3.8% in August, and 2.2% in September, respectively. 3. V. parahaemolytkus was more frequently isolated from Kunsan (20 strains) than Bideukgi (12 strains) and Gae Hwa-do (9 strains). 4. V. parahaemolyticus was more frequently isolated from C gigas (23 strains) than other shells. 5. Kanagawa hemolysis reactions were all negative. 6. 6 Strains positive to K pooled antiserum included K IV, K V, K VI and K vn type.
Effects of Ascorbic acid on the Phototoxicity of Phenothiazines
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 143~147
This study was conducted to investigate the effects of ascorbic add on their phototoxicity of four phenothiazine derivatives such as chloropromazine, perphenazine, trifluoperazine and thioridazine. Effects of the test compounds on RBes were monitored with a spectrophotometer by the method of Kahan et al. The extent of photohemolysis by chlorpromazine, perphenazine and thioridazine were decreased with the use of ascorbic acid. It was observed that toxic photoproducts were formed by chlorpromazine and thioridazine with preirtadiated. Although red blood cell hemolysis by preirradiated chlorpromazine was decreased with the use of ascorbic acid but thioridazine was not changed.
Survey on the Contents of Residual Pesticide in the Agricultural Products on Kangweon-Do
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 149~156
This study was carried out to determine residues of 17 pesticides and provide basic information on dietary safety of 35 kinds of Kangweon-do agricultural products. Residual leyels of organochlorine and organophosphorus pesticides were analyzed by using GLC-ECO and GLC-NPD, respectively. A total of 157 agricultural products of Kangweon-do were analyzed. At least one kind of pesticide residues were detected in 48.4% of the analyzed samples and two or more kinds were found in 15.3%. Residue of Captan was detected in 43 samples of 81 agricultural products which was 53.1%. But residues of Endrin, Captafol, Parathion, Fenitrothion, Fenthion and EPN were not found in the all samples tested. Ranges of the pesticide residue leyels detected were ND-0.142 ppm for organochlorine pesticides, ND-0.075 ppm for organophosphorus pesticides and ND-1.067 ppm for Captan. Results of this monitoring study demonstrated that pesticide residue leyels in Kangweon-do agricultural supply were generally well below regulatory limits.
Function of Dietary Fibers as food ingredients
Hwang, Jae-Kwan ;
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 153~163
Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.
Antimicrobial Activity of the Essential Oils of Artemsia Princeps var. orientalis
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 157~160
The essential oils of Aritemisia princeps var. orientalis (wonnwood) were tested against the standard cultures &cherichia coli, Bacillus subtilis, Pleurotus oststreatus. Fusarium soiani, Aspergillus niduians. Escherichia coli was not susceptible to the wonnwood essential oil but the growth of Bacillus subtilis, Aspergillus niduians, Fusarium solani and Pleurotus ostreatus was severely inhibited by essential oil. The growth of Bacillus subtilis in 1O~100 ppm was a tenth of the control. The wonnwood essential oil also exhibited strong inhibited of the growth of tested fungi. The growth of Pleurotus ostreatus was fully stopped at 1,000 ppm concentration.
Antimutagenic Effects of the Edible Mountain Herb Juices Against Trp-P-1 and 2-AF
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 161~168
On the mutagenicity induced by 3-amino-l,4-dimethyl-5-H-pyrido[4,3-b]indol (Trp-P-1) and 2-aminotluorene (2-AF), the antimutagenic effects of edible muntain herb juices were examined by the Ames assay using Salmonella typhimurium TA98 and TA100. Juices prepared from aralia bud, small water dropwort, mugwort, roots of belltlower and sedum didn't have mutagenicity. Most of sample juices showed the antimutagenicity. Especially, juices prepared from aralia bud, small water dropwort and mugwort were found to possess strong antimutagenic effects. Sedum was moderatly effective and root of belltlower had little effect on mutagenicity caused by Trp-P1 and 2-AF. The experimental results with TA98 were similar to those with TA100 in the antimutagenicity test of edible mountain herb juices. In this study, antimutagenicity on Trp-P-1 was more effective than that on 2-AF.
Effect of Dietary Fiber on Mineral Bioavailability
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 165~172
Among the nutrients of biological importance, minerals are of particular interest in human nutrition because the range of adequate intake is so narrow. As the results of a series of interaction experiments between dietary fiber sources and minerals, there are many inconsistencies in the experimental data regarding the effect of dietary fibers on mineral bioavailability. the mechanism by which dietary fiber might influence mineral absorption is related to its physicochemical properties. These properties involve the ability of dietary fiber to (1) act as a weak cation exchanger, (2) decrease transit time, (3) dilute mineral concentration by increasing fecal bulk and (4) resist digestion in the large bowel. Regardless of the large number of human and animal studies available, a carful review of these publications dose not provide the answer as to whether the adverse effect of dietary fibers on mineral absorption is the fiber itself or some associated dietary factors( e.g. phytate, oxalate, ascorbate, citrate and protein, mineral-mineral interaction, etc) that are responsible for this action. As a result of the complexity of interaction that may take place between minerals. dietary fiber, and other component of food ; it becomes very difficult to blame fiber alone as a negative factor of mineral nutrition. We absolutely need more research with advanced tools rather than metabolic balance study.
Nutritional Role of Dietary Fiber-Recent Knowledge on Dietary fiber
Tsuji, Keisuke ;
Journal of Food Hygiene and Safety, volume 7, issue 4, 1992, Pages 173~176
Non-absorbable substances in foods, for instance dietary fiber had been previously known as a non-nutritive part of foods. Recently , such a category has been gradually changed to as one of nutrients, As a main reason, dietary fibers includes many poly-or oligo-saccharides, which as resistant to alimentary hydrolyzing enzyme, However, parts of them are fermented by intestinal micro-organism to produce short chain fatty acids and so on. They are absorbed and utilized by human being. Now, it may be naturally accepted that dietary fiber is a kind of nutrients. Dietary fiber exerts many useful functions on body. They are classified into three large function , physicochemical function, physiological function and biological function. The last function of dietary fiber will be presented in the symphosium. Dietary fiber has several kinds of nutritional properties. One is energy source. Short chain fatty acids(SCFA) are oxidized and produced energy in body. Dietary fiber has not high energy, but not zero kilocalories. Another one is to be a constitutional component of higher animals' tissue. Last but most important one is physiological functions of dietary fiber.