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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 8, Issue 4 - Dec 1993
Volume 8, Issue 3 - Sep 1993
Volume 8, Issue 2 - Jun 1993
Volume 8, Issue 1 - Mar 1993
Selecting the target year
A Study on the Determination of Residual Antibiotics and synthetic antibacterial agents in Meat(I) -Microbiological Assay-
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 1~8
A Study on the determination of Residual Antibiotics and Synthetic Antibacterial Agents in Meas (II) - Simultaneous Gas Charomatography/Mass Spectrometry Analysis of Penicillin G, Chloramphenicol and Thiamphenicol -
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 9~15
In an attempt to quantitate and qualitate residual antibiotics and antibacterial agents in meat simultaneously, we studied a gas chromatography-mass spectrometry(GC/M8) analysis. For a simultaneous analysis of penicillin G, chloramphenicol and thiamphenicol in meat, a simple and rapid clean-up procedure including extraction with 0.01 M EDTA-2Na Mcilvaine buffer (pH 4.0), defatting with n-hexane, and elution with 0.01M-methanolic oxalic acid from Bond Elute
cartridge, and quantitation by selected ion monitoring (SIM) mode after derivatization was performed. The recoveries (%) of penicillin G, chloramphenicol and thiamphenicol (CV, %) at 1 ppm fortification level were 63.5 (7.6), 76.3 (8.1) and 84.7 (2.0), and the detection limits of those were 0.6, 0.085 and
beef, respectively. This method using 81M mode allows excellent detection and quantitation of residual antibiotics and antibacterial agents in meat. Moreover, confirmation by a full scan electron impact mass spectrum is possible if residual level in the sample in above 1 ppm.
A study on the determination of residual Antibiotics and Synthetic Antibacterial Agents in Meat(III) Simultaneous Gas Chromatography/Mass Spectrometry Analysis of Erythromycin and Tylosin
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 17~23
In an attempt to quantitate and qualitate residual antibiotics and antibacterial agents n meat simultaneously, we studied a gas chromatogrphy-mass spectrometry (GC/MS) analysis. For a simultaneous analysis of macrolide antibiotics such as erythromycin and tylosin in meat, the homogenization with MeOH, defatting with n-hexane, extraction with CHCl3, elution with CHCl3 : MeOH=2:1 from Sep-Pak silica cartridge, acid gydrolysis, back extraction with CHCl3, and quantitation by selected ion monitoring(SIM) mode after trimethylsilyl derivatization were performed. The recoveries of erythromycin and tylosin (CV,%) at 10 ppm fortification level were 90.59(4.89) and 45.91(0.20) , and the detection limits of those were 0.02 and 2.0
/g beef, respectively. From these results, the developed analytical method using GC/MS-SIM mode allows excellent detection and quantitation of residual macrolide antibiotics in meats, using complementary method with bio-assay.
Simultaneous Determination of Residual Synthetic Antimicrobials in Animal Muscles by High Performance Liquid Chromatography
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 25~35
This study is conducted to deyelop more conyenient simultaneous determination method by HPLC for mixed antimicrobial agents (sulfamerazine; SMR, sulfamethazine; SMT, sulfamonomethoxine; SMMX, sulfadimethoxine; SDMX, sulfaquinoxaline; SQX, furazolidone; FZ, zolene; ZOL and ethopabate; EPB in muscles of boline, pork and chicken. The drugs were extracted by dichloromethane and water. The extract, after solyent eyaporation, was partitioned in hexane/water and water/dichloromethane. The dichloromethane layer was filtrated with anhydrous
glass filter and was eyaporated to dryness. The residue was dissoIYed in mobile phase. The test solution analyzed by HPLC. The chromatograpic conditions were as follows; Column-Spheri 5 RP-8(
), Wayelength-270 nm, Mobile phase-acetonitrile: 0.005 M oxalic acid (22 : 78). The ayerage recoyeries of drugs from muscles of boline, pork and chicken spiked standard solution were approximately 74~99%, 73~99% and 75~96%, respectiyely. The limits of detection were 5 ppb for SMR, SMT, SMMX, SDMX and EPB, and 8 ppb for SQX, FZ and ZOL.
Toxicity and Carcinogenicity of the Fusarium moniliforme MRC 826 Culture Material in Rats
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 37~53
F. moniliforme MRC 826, a common fungal contaminant of com, has been known to produce a group of mycotoxins, the fumonisins. By thin layer chromatography, fumonisin
was detected in the F. moniliforme MRC 826 com culture material(CM) extracts. This study was performed to compare the toxicity and carcinogenicity of F. moniliforme MRC 826 CM with those of aflatoxin
in rats. The toxicity was tested over a period of 7 days in ten female Sprague-Dawley (SD) rats. Treatment group were fed a 1 : 1 mixture(wt/wt) of ground CM and basal diet in powder form, while other negative control group were given basal diet alone. The principal pathological changes in rats treated with 50% CM were hepatocellular hydropic degeneration and renal tubular necrosis. The cancer-promoting activity of CM was evaluated in the rat liver diethylnitrosamine-two thirds partial hepatectomy(DEN-PH) model for carcinogenesis. 70 male SO rats(ca. 170 g) were randomized into 5 groups. Group I served as the positive controls and received the basal diet containing 2 ppm
group 2 received 5% CM, group 3 received 2.5% CM, group 4 received 5% normal com and group 5 received 2.5% normal com. 5% treated group showed cancer promoting activity in rat liver using DEN as initiator and the induction of glutathione S-transferase placental form positive foci as an end point after 6 weeks of promotion.
Incidence of Clostridium botulinum in Natural Reservoirs and Toxin Production in some foodservice
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 55~61
Soil samples and the intestinal contents of arthropods, mollusca, pisces, aves, and mammals were examined for the presence of Clostridium botulinum. Demonstration of Clostridium botulimun was accomplished by identifying its toxin in liquid cultures inoculated with soil or material from the alimentary tract of tested animals with toxin neutralization tests in addition to morphological, cultural and biochemical tests. Incidences of Clostridium botulinum in tested samples were 5.0% in soil, 6.7% in mammal and 8.7% in fish, respectively. All of the positive cultures were identified as Clostridium botulinum type E and any other type was not demonstrated throughout the survey. Canned foods and solid ham/sausage mixture formulated as can with distilled water were inoculated with Clostridium botulinum type E and checked for toxin production by using the mouse bioassay. Clostridium botulinum type E toxin was produced as a large quantity in canned foods of fish, shell, meat and ham and, however, no significant toxin was detected in sausages and fruit samples.
Development of Yogurt Containing Pumpkin
Myung Joo Han ; Young Kyung Lee ;
Journal of Food Hygiene and Safety, volume 8, issue 1, 1993, Pages 63~68
The healthy yogurt containing pumpkin was developed and evaluated an antioxidant effect of pumpkin in yogurt during storage. For the preparation of pumpkin yogurts, 15, 20 or 25 g of pumpkin level. and 5, 6 or 7 g of sugar level were added to 100 ml milk. There was a trend for more desirable color and texture of pumpkin yogurt at 20 g pumpkin level than 15 or 25 g pumpkin level. Pumpkin yogurt contained 7 g sugar level had a more desirable flavor, texture and overall accetability than those contained 5 or 6 g sugar level. To evaluate antioxidant effect of pumkin in yogurt during stroage, yogurts were prepared by milk alone, with pumpkin, with sugar, and with sugar and pumpkin. The sugar and pumpkin levels in yogurt were 7 g and 20 g per 100 ml milk. The malondialdehyde(MDA) content of yogurt prepared by milk alone were significandy affected by days of storage. During 13 days storage of yogurt, pumpkin and sugar exhibited antioxidant effect.