• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.114-122
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• 2017

N-nitrosamines can be produced in the process of heating, processing, storage and packaging. Migration specifications for N-nitrosamines exist only for rubber baby bottle nipples, which are regulated by the Ministry of Food and Drug Safety (MFDS). There is no regulation for other food contact substances (FCS) and studies on N-nitrosamines migration from FCS are rather limited. A pilot study showed an increase in N-nitrosamines contents when cooking instant noodles. Thus, the migration from the packaging was suspected and it was necessary to monitor the migration of N-nitrosamines from food packaging materials and to examine the change in N-nitrosamines contents when cooking instant foods. Three N-nitrosamines, NDMA (N-nitrosodimethtlamine), NDEA (N-nitrosodiethylamine), NDBA (N-nitrosodibutylamine), were analyzed in migration test solutions from plastics such as polyethylene, polypropylene and polystyrene, papers and aluminium containers. In all test solutions, N-nitrosamines were detected less than method quantitation limits (MQLs). Food samples were also investigated to ensure that there is no effect from food contact substances when cooking instant foods. In retort sauces such as curry, black soybean sauce and tomato sauce, NDMA concentration was ranged from 0.54 to $3.81{\mu}g/kg$, but there were no significant differences between unheated and heated samples. However, the NDMA contents were significantly increased in most of the instant noodle samples tested when cooked (p < 0.05). No effects from the food contact substances or cooking water was observed. Only when the seasoning powder and noodles were cooked together was NDMA detected. Individual components (noodle, seasoning powder or dried vegetable) or other combinations such as noodles and dried vegetables did not generate N-nitrosamines. Therefore, it is speculated that NDMA may be formed from the precursors in noodles and seasoning powders when they are solubilized in a medium of water.

• Corrosion Science and Technology
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• v.14 no.4
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• pp.166-171
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• 2015

Knowledge of how metal releases from the stainless steels used in food processing applications and cooking utensils is essential within the framework of human health risk assessment. A new European standard test protocol for testing metal release in food contact materials made from metals and alloys has recently been published by the Council of Europe. The major difference from earlier test protocols is the use of citric acid as the worst-case food simulant. The objectives of this study were to assess the effect of citric acid at acidic, neutral, and alkaline solution pH on the extent of metal release for stainless steel grades AISI 304 and 316, commonly used as food contact materials. Both grades released lower amounts of metals than the specific release limits when they were tested according to test guidelines. The released amounts of metals were assessed by means of graphite furnace atomic absorption spectroscopy, and changes in the outermost surface composition were determined using X-ray photoelectron spectroscopy. The results demonstrate that both the pH and the complexation capacity of the solutions affected the extent of metal release from stainless steel and are discussed from a mechanistic perspective. The outermost surface oxide was significantly enriched in chromium upon exposure to citric acid, indicating rapid passivation by the acid. This study elucidates the effect of several possible mechanisms, including complex ion- and ligand-induced metal release, that govern the process of metal release from stainless steel under passive conditions in solutions that contain citric acid.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.101-107
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• 2005

The term 'antimicrobial' packaging encompasses any packaging technique(s) used to control microbial growth in the food product. These include packaging materials and edible films and coatings that contain antimicrobial agents, and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such a way that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are being developed continually. Many of them exploit natural agents, to control common food-borne microorganisms. Current trends suggest that in due course, packaging will generally incorporate antimicrobial agents and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

• The Journal of Korean Academy of Prosthodontics
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• v.52 no.1
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• pp.27-33
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• 2014

Purpose: The purpose of this study was to investigate the food impaction between implant prostheses and adjacent natural teeth. Materials and methods: For this study, 51 patients with food impaction were selected and investigated mobility, tightness of contact area, gingival index, plaque index, attachment loss, alveolar bone level, proximal caries, marginal ridge distance and occlusal relationships. Results: Food impaction was found in the upper teeth (60.7%) more than the lower teeth (39.2%). Food impaction was occurred on mesial side of implant prostheses (86.2%) more than distal side (13.7%). Food impaction was mostly found in loose or open contact area (94.2%). Food impaction was frequent on stepped relationship between implant and adjacent teeth. Conclusion: Treatment plan should include proper adjacent and antagonistic occlusal plane and occlusal surface, to prevent food impaction, and the plan should include less adjacent tooth mobility with proper tightness between implant prostheses and adjacent teeth.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.2
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• pp.42-58
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• 1999

Packaging materials and articles that are used in food contact applications can transfer constituents in the foodstuffs. This kind of risk of possible health hazards to consumers has been generally recognized for a long time with the consequence of establishing corresponding food regulations in most developed countries. However, the language of these laws, their interpretation, and their level of enforcement vary from country to country. Accordingly, the actual migrating levels from packaging materials can be varied depending on the migration testing methods as prescribed in the national legislation in each countries. Therefore, there are needs of elimination of non-tariff trade barriers raised by sanitary and phytosanitary or technical measures under the Final Act of the UR Agreement. In this connection, the EU and USA are currently in an ongoing process of legislation harmonization to overcome potential barriers to free trade. In general, regulations governing component transfer in the USA are more complicated and comprehensive than similar regulations in Europe. In future, standard migration testing procedures for microwave heat susceptor materials and for the use of fatty food simulant should be established and also harmonized among countries. The objective of this investigation is to compare the current regulations for migration testing for plastic containers and packaging materials in USA, EU and Korea or Japan. For those regulations, Korean standards are required to be kept up with the international standards. By doing this, the related Korean regulation could be amended along with the worldwide progress for harmonization.

• Proceedings of the KSME Conference
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• 2001.06d
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• pp.665-670
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• 2001

The purpose of this study is to develop a new type dryer, which is to proceed mixing and drying of wet-materials at the same time and drying process is carried out in a closed system. In this drying system, thermal contact occurs, when a fluidized zone is created by paddle mechanism. Accordingly, wet-materials is dried in a short time without any damage. Also wet-materials could be dried uniformly to low moisture contents. It is suitable to dry a small quantity of multi-kind materials. And drying process is carried out in a closed system, so as for environmental pollution dust not to be emitted into the atmosphere. Accordingly, it could be used to dry not only food and chemical materials, but also environmental pollution materials.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.107-112
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• 2018

The purpose of this study was to investigate the migration levels of lead (Pb), cadmium (Cd) and arsenic (As) from polycarbonate food contact materials into food simulant at different temperatures ($70^{\circ}C$ and $100^{\circ}C$). The method was validated by linearity of calibration curves, limit of detection (LOD), limit of quantification (LOQ), recovery, precision and uncertainty. All of 200 samples, including bottles, cups, containers, ladles, spoons and tongs were purchased from domestic markets and analyzed by inductively coupled plasma mass spectrometry (ICP-MS). Mean concentrations of positive samples were higher at $100^{\circ}C$ than $70^{\circ}C$ as showing a dependency of migration temperature. The migration concentrations ranged from not-detected (ND) to $4.67{\mu}g/L$, ND to $0.49{\mu}g/L$L and ND to $2.91{\mu}g/L$ for Pb, Cd and As, respectively, which were far below the migration limits of Korea standards and specifications for food utensils, containers and packages.

• Journal of Environmental Health Sciences
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• v.42 no.3
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• pp.160-168
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• 2016

Objectives: Materials coming into contact with food may result in the migration of chemical substances into the food. To protect consumers from exposure, Regulation (EU) No. 10/2011 specifies the use of standard migration tests. Polyethylene terephthalate (PET), widely used for food packaging materials, has drawn the attention of researchers because unwanted migration of PET into food might occur when consumers reuse packaging material. The aim of this study was to predict and develop a migration model for two components, acetaldehyde and butyraldehyde in PET, into food simulants under conditions of changing pH and solvents, such as those observed in fermented foods like kimchi or sauerkraut. Methods: Using a migration model based on Fick's second law of diffusion in one dimension, the migration of acetaldehyde and butyraldehyde from PET into a simulant of fermented food at $20^{\circ}C$ over 10 days was evaluated. The simulant for fermented food was modelled as 10% ethanol for three days, followed by 3% acetic acid for seven days. Results: The migration of acetaldehyde into the 10% ethanol was 0.36 times that of a simulated fermented food system, while that of butyraldehyde was 1.34 times greater. These results may have been influenced by the chemical interactions among the migrants, polymers and simulants, as well as by the solubilities of the migrants in polymers and simulants. Conclusion: Because food simulants have a limited capacity to mimic real food systems under the current migration model, an appropriate simulant and migration test should be considered in the case of increasing acidity. Furthermore, since the accuracy of the worst-case estimation of migration predicted by the current model is severely limited under changing food conditions, food simulants and their interactions should be further investigated with respect to conservative migration modelling.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.27-32
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• 2012

There are many possibilities that recycled papers adulterate contaminants during the process. The objective of this research was to evaluate safety of paper-based packaging materials for food, especially commercial pizza boxes in Korea. Ultimately, we compared recycled and non-recycled commercial paper packaging materials. This study was based on Korean Food and Drug Administration (KFDA) regulation. PCBs were measured by GC-ECD. Arsenic and lead were analyzed using an ICP-MS. Formaldehyde was determined by LC-MS. Fluorescent materials were detected by UV lamp. The result of this study shows that non-recycled paper packaging materials meets all the tested hygienic specifications for food packaging materials, whereas recycled paper-based paperboard box may be contaminated by fluorescent whitening agent. Though these results need to be further studied, it is recommended to avoid using recycled paper in direct contact with food when used in food packaging.

• Nutrition Research and Practice
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• v.13 no.3
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• pp.189-195
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• 2019

BACKGROUND/OBJECTIVES: Although aged black garlic has various biological activities such as anti-allergy, anti-inflammation and neuroprotection, effect of aged black garlic on chemically contact dermatitis is unclarified. MATERIALS/METHODS: To evaluate anti-dermatitic activity of aged black garlic extract, we investigated effects of a fraction of aged black garlic extract (BG10) on both in vivo and in vitro. RESULTS: BG10 almost inhibited formation of nitric monoxide and interleukin-6 (IL-6; $IC_{50}$, $7.07{\mu}g/mL$) at $25{\mu}g/mL$, and dose-dependently reduced production of tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$; $IC_{50}$, $52.07{\mu}g/mL$) and prostaglandin $E_2$ ($IC_{50}$, $38.46{\mu}g/mL$) in lipopolysaccharide-stimulated RAW264.7 cells. In addition, BG10 significantly inhibited the expression of inducible nitric oxide synthase, cyclooxygenase-2 and nuclear $NF-{\kappa}B$, and improved that of cytosolic levels of $NF-{\kappa}B$ and $I{\kappa}B{\alpha}$ in the cells. Consistent with in vitro studies, BG10 (0.5 mg/mL) not only reduced ear edema but also suppressed the formation of IL-6 and $TNF-{\alpha}$ induced by 12-O-tetradecanoylphorbol-13-acetate in ear tissues of mice. CONCLUSIONS: These findings suggest BG10 has anti-dermatitic activity through inhibiting activation of macrophages. Therefore, such effects of BG10 may provide information for the application of aged black garlic for prevention and therapy of contact dermatitis.