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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 9, Issue 4 - Dec 1994
Volume 9, Issue 3 - Sep 1994
Volume 9, Issue 2 - Jun 1994
Volume 9, Issue 1 - Mar 1994
Selecting the target year
A Study on the Hypocholesterolemic Effect of Milk in Rats
Journal of Food Hygiene and Safety, volume 9, issue 2, 1994, Pages 57~66
The benefits of milk on the rats supplemented with cholesterol and vitamin D2 in diet was investigated. A total of 150 male rats of Sprague-Dawley strain, 5 weeks of age, were divided into 6 groups with the diet. Cholesterol control group was fed the diet containing 1.0% choleterol and 50,000 IU/100 g of vitamin D2 for 24 months, and M0.5, M1, M2 and M5 of milk groups were fed the diet containing cholesterol, vitamin D2 and 0.5, 1, 2 and 5 of reference daily intakes of whole milk, respectively. No remarkable differences of growth, diet intake, and food effciency ratio among groups were observed though rats in cholesterol control group showed abrupt decrease of diet intake and body weight showed slightly higher relative organ weights than did the rats in control group. The rats in cholesterol control group showed the highest serum total cholesterol level. The rats in milk groups showed lower total cholesterol level and higher high density lipoprotein (HDL)-cholesterol fraction than did the rats in cholesterol control group though no tendency was observed among milk groups. In milk groups, aorta, heart, kidney and liver of rats showed milder calcification and necrosis or fat degeneration compared with those in cholesterol control group. The above results suggest that whole milk could have beneficial effect on the cholesterol-and -vitamin D2-induced atherosclerosis in rats.
Studies on the Genotoxicity of the Gamma-irradiated Panax Ginseng Radix In Vitro and In Vivo
Journal of Food Hygiene and Safety, volume 9, issue 2, 1994, Pages 67~74
This study was aimed to find out the comparative effects between non-irradiated, and 5kGy-10kGy of gamma-irradiated Panax Ginseng Radix powder on the genotoxicity for identification of possibility of DNA damage causing cancer. Four different short-term mutagenicity tests were used: (1) Salmonella typhimurium reversion assay (Ames test) (2) Chromosome aberration test in cultured Chinese hamster lung (CHL) fibroblast cells. (3) Micronucleus test in ddY mouse (4) Somatic mutation and recombination test in the wing cells of Drosophila melanogaster.Gamma-irradiated Panax Ginseng Radix powder revealed negative results in these four mutagenicity tests. This means gamma-irradiated ginseng could be safe on the genotoxic point of view.
Effects of Ursodeoxycholic Acid on Acute Hepatic Lesion
Journal of Food Hygiene and Safety, volume 9, issue 2, 1994, Pages 75~80
The effects of ursodeoxycholic acid (UDCA) were studied on the hepatotoxicity induced by several hepatotoxicants such as carbonte trachloride, thioacetamide and 1-naphthylisothiocyanate in ICR male mice. UDCA (50 mg/kg, 100 mg/kg) decreased the elevated serum bilirubin in carbon tetrachloride intoxicated mice, the elevated serum AST, alkaline phosphatase in thioacetamide intoxicated mice, the elevated serum AST and bilirubin in 1-naphthylisothiocyanate intoxicated mice.
Composition of Lipid and Amino Acid in Semisulcospira gottschei Tissues
Journal of Food Hygiene and Safety, volume 9, issue 2, 1994, Pages 81~87
This study was performed to investigate the detailed lipid content, lipid composition and amino acid composition of Semisulcospira gottschei tissues. Lipids of Semisulcospira gottschei tissues were extracted by the mixture of chloloform-methanol, fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography and the composition of these lipid classes were determined by TLC and GLC. the amino acids in Semisulcospira gottschei tissues was analyzed by the amino acid auto analyzer. The total lipids content was 1.4% and the main components of the total lipids were neutral lipids 67.9%, glycolipids 19.3% and phospholipids 12.8%, respectively. The main fatty acids of total lipids were palmitic acid (20.5%), palmitoleic acid (16.45) and linolenic acid+eicosenoic acid (15.0%) and linoleic acid(13.1%), the main fatty acids of glycolipids were palmitic acid (41.9%), palmitoleic acid (19.7%) and oleic acid (11.7%), and the main fatty acids of phospholipids were linolenic acid+eicosenoic acid (55.1%), oleic acid (17.3%) and palmitic acid (11.4%). The main amino acids were glutamic acid (16.0%) and aspartic acid (11.1%).
Studies on the Analytical Methods and Quantity of Residual 2,4-D in Imported Fruits
Journal of Food Hygiene and Safety, volume 9, issue 2, 1994, Pages 89~94
A simple, safe, and sensitive gas chromatographic method using packed column and electron capture detector to analyze 2, 4-D herbicide in imported lemon, grapefruit, and orange was described and its usefulness evaluated. In this scheme of analysis the acid herbicide was converted into its alkyl esters by an one-step reaction prior to analysis. The herbicide in the fruits was extracted with ethyl acetate and partitioned against dichloromethane for purification, and the extracts finished partitioning were derivatized with alcohol, using sulfuric acid as a catalyst to form the corresponding alkyl derivatives. The analytical scheme studiedwas found to be applicable for the herbicide in the fruits without a column clean-up procedure. The mean recoveries of the herbicide for lemon samples fortified at 0.1 mg/kg and 1.0 mg/kg were 93% and 95%, respectively. The detection limit was 0.5
/kg for 2.4-D methyl ester.
An Analysis on the Contents of the Food Sanitation in the Primary, Middle and High School Textbooks
Journal of Food Hygiene and Safety, volume 9, issue 2, 1994, Pages 95~104
A study on food sanitation in school textbooks was performed for 7 months from October 1, 1992 through may 31, 1993. A total of 243 textbooks (77 from elementary school level, 52 from junior high school level and 114 from senior high school level) were reviewed and analyzed. This study was performed in order to develop better method for teaching the subjet of food sanitation to students effectively. The results are as follows: 1) A total number of pages of textbooks dealing with food sanitation were 48 pages (0.53%) in elementary level textbooks, 38.05 pages (0.31%) in junior high school level and 105.05 pages (0.34%) in senior high school level. 2) 104.05 pages were allocated for the subject of food storage, 33 pages for insect and rodent control, 32 pages for food poisoning, 15 pages for food contamination and 7 pages for kitchen hygiene. 3) Of the four categories of textbooks, the numbr of pages dealing with food sanitation were 145 in home economics, 31 in physical education, 12 in social studies and 3.0 in science. 4) Home economics and physical education textbooks allocated many pages in dealing with food sanitation. Home economics textbooks had 88 pages for food storage, 26.05 pages for food poisoning, 7 pages for food contamination, and 2 pages for kitchen hygiene. Physical education textbooks had 15 pages about food storage, 4 pages for food poisoning, 5 pages for food contamination, and 1 page for kitchen hygiene. 5) Social studies textbooks had 5 pages for food storage, 4 pages for insect and rodent control, 3 pages for food contamination. 6) The number of pages dealing with food sanitation in elementary school level textbooks were 20 in physical education, 13 in home economics, 12 in social studies, 3 in science respectively. 7) The number of pages dealing with food sanitation in junior high school level textbooks were 31.05 in home economics, and 7.00 in physical education textbooks. 31.50 pages were about food storage, 6 pages about food poisoning, 13 pages about insect and rodent control, and 1 page about kitchen hygiene. 8) The number of pages dealing with food sanitation in senior high school level textbooks were 101.05 in home economics and 4 in physical education textbooks. 64 pages were about food storage, 21.05 about food poisoning, 13 about insect and rodent control, 4 about kitchen hygiene, and 3 about food contamination. 9) Pictures, drawings and tables were used in explaining food sanitation in the textbooks, 32 drawings of a total of 38 cuts in elementary school level textbooks, 8 pictures of 10 cuts in junior high school level and 13 tables of 14 cuts in senior high school level were used. 10) 5th grade textbooks of elementary school did not have a subject on food poisoning. Other grade textbooks in elementary school level did not contain a subject on food contamination and insect and rodent control. It's recommended that these subjects be contained in the textbooks. 11) It is necessary to teach a subject on health or health and environment independently and contain food sanitation in the subject. It is recommended that a textbook on health or health and environment be published and taught to students. 12) It is recommended that teachers specialized in health education be assigened to schools to teach health related subjects. 13) It is recommended that book publishers use the latest information in the textbooks and technical terms be unified.