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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 Degradation Process of Organophosphorus Insecticides depending on Variation of pH in Several Waters
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 185~189
This study was to investigate time-dependent degradation process under various pH condition for organophosphorus(org-p) insecticides, namely Demeton-s-methyl, diazinon, Parathion, Phenthoate, and EPN in several waters. They were analysed by GC-FTD according to standard methods for the examination of water and wastewater. In pH=4, diazinon showed disappearance after 14 days in chromatogram. In pH=11, org-p insecticides were almost degradable after 7 days. In this condition, effect of pH on degradation process was greater than of light. In pH=7, org-p insecticides persisted residues after 112 days except Demeton-s-methyl. In BOD5 120, 250 ppm and domestic water, org-p insecticides showed also rapid degradation process.
Outbreaks and Control of Listeriosis Attributed to Agricultural, Marine and Animal Husbandry Products
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 191~198
The major purpose of the present study is to syrvey vegetables, meats, seafoods, processed foods and imported foods for the presence of Listeria spp. and to prevent listeriosis caused by the contamination of Listeria monocytogenes. Listeria spp. was not found in vegetables and processed foods. The optimum growth condition of isolates indentified as Listeria monocytogenes was pH 7.0 and 37
. the antimicrobial effect of grapefruit seed extract(GFSE) was observed in the level of more than 100ppm by disk method. When 1ml(2.5
106 CFU/ml) of Listeria monocytogenes was inoculated and incubated for 3 days at 3
, the total cell number of the organism was 4.5
109 in the control, 7.2
103 in 100
/ml of GFSE medium, and 3.5
/ml of GFSE medium. Direct visualization of microbial cells by using both transmission electron microscope and scanning electron microscope showed microbial cell membrane the function of which was destroyed by treating with the dilute solutions of GFSE. It could be confirmed that GFSE completely inhibited the growth of the test strain of Listeria monocytogenes.
Oxidation Products of Cholesterol in Tallow Heated at Deep-Fat Frying Temperatures
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 199~203
The oxidation of cholesterol in tallow heated at three frying temperatures, 130, 150 and 18
was studied by assaying cholesterol oxidation products(COP)by GC-MS. The correlation between levels of COP and changes of physicochemical parameters (peroxide value, polymer, polar components and dielectric constant) in tallow heated were studied. As temperature increased, the amount of cholesterol was decreased proportionally with heating time. However, the levels of COP did not increase considerably with increased frying temperature. The rate of cholesterol disappearance was the greatest at 18
and the smallest at 13
. Larger amounts of COP formed were found at 15
than at 18
. The levels of COP formed in tallow heated showed highly correlation with(r=0.94, n=30, p<0.01) polymer, polar components and dielectric constant, respectively.
Biodegradative Characteristics of Benzoate and m-Toluate by Pseudomonas sp.
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 205~211
From 120 soil and activated sludge, the strains able to grow on benzoate and m-Toluate have been isolated after selective enrichment which were later identified as Psudomonas sp. according to its morphological and biochemical characteristics. Ben-2 strain contained two plasmid DNA having about 120 Kb and below 2.0 Kb by agarose gel electrophoresis. Form the comparative investigation of catechol 1,2-oxygenase and catechol 2,3-oxygenase activities in Ben-2 strain and its cured strain, Ben-2 strain has both of these two enzymes while cured strain has catechol 1,2-oxygenase only.
A Study on Rancidity of Edible Soybean Oil by Cooking Frequency in Mass Meal Services and Homes
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 213~220
Customary usage of oil at homes and rancidity of edible soybean oil by cooking frequency at homes and mass meal services were investigated. 80% of house wives bought the cooking oil by 1.8ι unit container and 70% of them read either the manufactured date or explanatory note for use. 85% of house wives kept oil in the storage case under sink or in the pantry chest, and 80% of oils were used once or twice and 20% used three times for cooking. Acid value(AV), iodine value(IV), peroxide value(POV), carbonyl value(CoV) and thiobarbituric acid value(TBAV) of fresh soybean oil were lower than standard level. In the rancidity by cooking frequency, the acid value, peroxide value, carbonyl value and thiobarbituric acid value increased significantly when oil was used once and iodine value decreased significantly when used once and twice at both mass meal services and homes. The level of the acid value, iodine value, carbonyl value and thiobarbituric acid value of oil used at mass meal services did not show significant difference from those of oil used at homes. But, the peroxide value of oil used thrice at mass meal services was significantly higher than those of homes.
Analysis of Ochratoxin A from Deonjang, Kanjang, Gochujang Collected from Houses and Traditional Markets
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 221~228
The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1
3.7 ng/g for Deonjang, 2.1
4.1 ng/g Kanjang were found in the traditional commercial products. Residual OT-A in the home-made products was comparatively far less than that of the traditional commercial products. At heat stability test of OT-A in the traditional fermented foods was found to be stable even at 121
for 120 min.
Sanitary Chemical Conditions of Farmwaters in Choongcheongnam and Kangwon Province According to Spring and Summer
Journal of Food Hygiene and Safety, volume 9, issue 4, 1994, Pages 229~235
It is very important to investigate the sanitary chemical conditions of farmwaters used for cattle breeding in the dairy farms. For this purpose we examined pH, KMnO4 consumption, total hardness, chloride, sulfate, NH3-N, NO3-N, fluoride, lead, iron, manganese, cadmium, copper, zinc and chrome in the farmwaters sampled 2 times(spring and summer)in Choongcheongnam and Kangwon Province. The pH of farmwaters in Choongcheongnam and Kangwon Province was 6.49
0.06, total hardness 90.21
6.38 mg/ι, consumption of KMnO4 4.13
0.26mg/ι, NO3-N 6.51
0.58 mg/ι, chloride ion 20.51
1.36 mg/ι and sulfate ion 6.61
1.30 mg/ι, respectively. But NH3-N was scarcely detected. Fluoride, iron, lead, cadmium, zinc, manganese and chrome were not detected from the tested farmwaters. There was high significance between each other in total hardness, NO3-N, chloride ion and sulfate ion. There was regional and seasonal significance in only NO3-N but only regional significance in total hardness and chloride ion.