• Toxicological Research
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• 제9권1호
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• pp.13-21
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• 1993

The chromosomal aberration of the trichothecene mycotoxins such as T-2 toxin (T-2), HT-2 toxin (HT-2), nivalenol (NIV) and deoxynivalenol (DON) which are one of the most important food borne contaminants produced by Fusarium species fungi, was investigated in the chinese hamster lung cells. These trichothecene mycotoxins showed high cytotoxicity in order of T-2, HT-2, NIV, and DON to the chinese hamster lung cells. Nevertheless high cytotoxicity of these trichothecene mycotoxins, no clastogenicity of T-2 and HT-2 in the range of 0.01-0.0025 ng/ml, of NIV in that of 0.3-0.075ng/ml, and of DON in that of 1.0-0.25 ng/ml was observed in both with and without metabolic activation system.

• 방사선산업학회지
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• 제8권2호
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• pp.71-76
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• 2014

Endocrine disrupting chemicals (EDCs) and potential EDCs are mostly man-made, found in various materials such as pesticides, additives or contaminants in food, and personal care products. The high energy ionizing radiation has the ability to remove the EDCs with a very high degree of reliability and in a clean and efficient manner. The ionizing radiation interacts with EDCs both directly and indirectly. Direct interaction takes place with EDCs and the structure of EDCs is destroyed or changed. During indirect interaction, radiolysis products of water result in the formation of highly reactive intermediates which then react with the target molecules, culminating in structural changes. To confirm the radiation reduction of EDCs in industrial sludge, a pilot scale experiment up to 50 kGy of electron beam (EB) was conducted with samples from the textile dyeing industries. The experimental result showed the over 90% of reduction of Nonylphenol (NP) and Di(2-ethylhexyl) phthalate (DEHP) at around 10 kGy of absorbed doses.

• 한국식품위생안전성학회지
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• 제33권5호
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• pp.361-368
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• 2018

니트로사민은 산성이나 열을 가했을 때 2급 아민과 질소산화물이 반응해서 생성되는 발암물질이다. 일반적으로 위해 물질에 대한 안전성평가는 그 노출량을 mg/kg body weight/day로 산출하여 독성기준치와 비교하는 방법을 사용한다. 이런 방법은 정책 근거자료로는 적합하나 소비자들에게 식생활 정보로 제공하기에 미진한 부분이 있다. 따라서 주재료 및 조리법으로 분류한 음식군에 대한 NDMA(N-nitrosodimethylamine), NDBA (N-nitrosodibutylamine) 및 6종 니트로사민(NDMA, NDBA, NDEA (N-nitrosodiethylamine), NPYR (N-nitrosopyrrolidine), NPIP (N-nitrosopiperidine), NMOR (N-nitrosomorpholine) 함량 분포를 파악하여 식습관 교육에 도움을 주고자 본 연구를 실시하였다. 2014~2016년 국민건강영양조사 24시간 회상법 자료를 사용하여 만 7세 이상을 연구 대상으로 음식별 레시피와 섭취량을 추출하였고, 2013~2015년 총식이조사 원자료를 바탕으로 음식 한끼니 제공량 내 니트로사민 함량 분포를 R프로그램으로 산출하였다. 볼락, 장어, 멸치 육수, 명태 등의 기여로 어패류 및 해조류를 주재료로 한 음식군은 섭취량과 상관없이 NDMA, NDBA 및 총 6종 니트로사민 모두에 대한 노출을 높이는 것으로 나타났다. 또한 조리법에 따른 분류에서는 국 및 탕류와 찌개 및 전골류가 가장 크게 노출에 기여하는 것으로 나타났다. 곡류, 과실류 및 유제품류 주재료 음식군, 밥류 및 밥 외의 다른 재료를 부가한 음식군들의 니트로사민 노출에 대한 기여도는 매우 낮은 것으로 나타났다. 니트로사민의 경우 조리시 생성되는 여타 화합물과는 달리 국, 탕, 찌개, 전골 등 끓임을 주로 하는 음식과 어패류를 주재료로 하는 음식에서의 기여율이 매우 높은 것으로 나타났으며, 이는 기존에 가공육류를 니트로사민의 주노출원으로 생각하던 것과는 매우 큰 차이를 보인다.

• 한국포장학회지
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• 제18권1_2호
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• pp.27-32
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• 2012

본 연구에서는 식품포장재로 이용되는 재활용 및 비재활용 종이류가 안전한지를 평가하기 위해 식품공전 규격에 준하여 실험하였다. 식품포장재 중에서도 피자상자를 선택하였는데, 이는 피자가 고온에서 조리되어 포장되며 다량의 기름 성분을 함유하여 오염물질이 이행될 가능성이 상대적으로 높을 것으로 예상됐기 때문이다. 식품공전에서는 PCBs, 납, 카드뮴, 수은, 6가크롬, 비소, 포름알데히드 및 형광증백제의 허용 잔존농도를 정하여 식품포장재로 이용되는 종이류에 잔존하는 유해물질을 규제하고 있다. PCBs의 여섯개의 표준품과 모든 시료의 피크가 일치하지 않았으므로 피자상자에는 PCBs가 잔존하지 않는 것으로 판단된다. 카드뮴, 수은, 6가크롬에 대한 재질규격 평가를 위한 분석이 추가적으로 필요하다고 사료된다. 비소와 납은 모든 시료에서 기준치의 10배 이하의 양이 검출되어 식품포장재로 사용되었을 때 안전성에 큰 영향을 미치지 않을 것으로 판단된다. 포름알데히드는 모든 시료에서 기준치보다 낮은 농도로 검출되었지만 잉크를 많이 함유하고 있는 표면에서 미량이지만 상대적으로 높게 검출되었다. 형광증백제는 비재활용 종이 소재의 상자에서는 검출되지 않았다. 그러나, 상자 내 피자 포장 유무나 잉크의 함량 정도에 상관없이 재생용지로 만들어진 상자 시료에서는 형광증백제가 검출되었다. 형광증백제는 불검출이 기준이므로 포함된 재활용지를 식품 포장으로 이용할 때는 식품과의 직접 접촉을 피하기 위해 중간에 안전성이 입증된 간지 등을 삽입하는 방법을 사용하여 최종 식품의 안전성에 영향을 주지 않는 것이 바람직할 것이다.

• 한국식품영양학회지
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• 제25권4호
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• pp.968-973
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• 2012

This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was -25.15 and the other 18 products showed -22.15~-23.96. The carbon isotope ratio of all 19 EE type products showed -21.91~-23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.

• Journal of Nutrition and Health
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• 제37권1호
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• pp.38-44
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• 2004

Food irradiation has been steadily increased in many countries concomitantly with increasing international trades and concerns about naturally occurring harmful contaminants of food. Although, irradiation provides an excellent safeguard for the consumer by destroying harmful bacteria, it would be necessary to investigate nutritional adequacy of irradiated foods with a special emphasis on such foods as red pepper powders, cold-water fishes (mackerel), sesame seeds that are widely consumed in Korea. These food items are of special concern due to the fact that most of them are imported and that several nutrients contained in them are sensitively reacting to irradiation. We observed changes in the antioxidant nutrients contents, such as vitamin A, $\beta$-carotene, vitamin C and total phenol, and also vitamin B$_1$ in the foods that were irradiated at different dose levels. The nutrients contents in red pepper were respectively 98.6% and 92.3％ for total phenol, and 97.8% and 94.5% for $\beta$-carotene, right after irradiation at the dose of 10 and 20 kGy. The vitamin C contents decreased with irradiation doses up to 76.4% (10 kGy) and 68.5% (20 kGy) and B$_1$ contents decreased to 54.9% and 80.7% of non irradiated red pepper. When the mackerel was irradiated at the applied dose of 3 and 7 kGy, total phenol concentration of the irradiated fish was respectively 91.3% and 94.2% of non irradiated fish. The amounts of vitamin A were 82.6% (3 kGy) and 78.0% (7 kGy) of unirradiated sample and vitamin B$_1$ contents reduced to 30.5% and 51.5%. $\alpha$-Tocopherol content was 33.9% of the non-irradiated one when it was irradiated at 7 kGy. Vitamin A and ${\gamma}$-tocopherol contents in sesame seeds linearly decreased with the applied doses (5 and 10 kGy) Vitamin A contents decreased up to 87.8% (5 kGy) and 82.9% (10 kGy) and that of ${\gamma}$-tocopherol were 72.4% and 66.5% of the unirradiated sample.

• 한국식품조리과학회지
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• 제31권1호
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• pp.1-8
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• 2015

Organic acids are known as natural sanitizers. We examined the sanitizing effects of five organic acids (acetic acid, propionic acid, citric acid, malic acid, and lactic acid) and their persistence on three pectinolytic yeast strains isolated from decayed citrus, and the persistence of their sanitizing effects was determined during storage at $4^{\circ}C$ and $16^{\circ}C$. The 7~8 log CFU/mL of the mixed three yeast mixture was exposed to various concentrations of each organic acid for 1 min. The yeast mixtures decreased under detection limit(1 log CFU/mL) in 1% of acetic acid, followed by in 3% of propionic acid with the reduction of 5 log CFU/mL. The citric acid, malic acid, and lactic acid decreased the number of yeasts under detection limit at 7.5%. When treated with deionized water and 1~5% of organic acids were treated on the surfaces of citrus contaminated by yeasts, total numbers of the yeasts decreased under detection limit(3 log CFU) at 5% of acetic acid and 4 log CFU/piece at 5% propionic acid compared with deionized water. When treated with acetic acid and propionic acid on the stem ends of the contaminated citrus, total numbers of the yeasts significantly decreased 0.5 log CFU/piece at 3% of both organic acids. During storage at $4^{\circ}C$ and $16^{\circ}C$ for 20 days, total number of yeasts significantly decreased at 2% acetic acid compared with deionized water. This study suggested that organic acids could be used to sanitize microbial contaminants from citrus for storage and transportation.

• 한국식품과학회지
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• 제41권3호
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• pp.258-264
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• 2009

본 연구에서는 밀 시료에서 면역친화컬럼을 이용한 HPLC분석법으로 데옥시니발레놀을 분석함에 있어서 발생될 수 있는 측정 불확도를 GUM 지침에 따라 산정하였다. 분석과정에서의 불확도 요인은 시료량 측정, 최종 시료부피, 보관표준용액, 작업표준용액, 표준용액, 기기, 매질, 검량선 작성으로 구분하였다. 불확도 요인의 구성요인은 저울의 안정성, 분해능, 재현성, 표준물질의 순도, 분자량, 농도, 표준용액 희석, 검량선, 회수율 및 분석기기의 재현성 등이 작용하였다. 공시료에 데옥시니발레놀 300 ${\mu}g/kg$을 첨가하여 분석한 결과 $255.29{\pm}71.62$ ${\mu}g/kg$으로 측정되었다. 확장불확도는 합성표준불확도 35.81 ${\mu}g/kg$에 포함인자(k=2, 신뢰수준 95%)를 곱하여 산출하였다. 밀에서 데옥시니발레놀을 분석함에 있어 불확도에 영향을 주는 주요인자는 시료의 회수율과 검량선 작성인 것으로 파악되었다. 따라서 밀 시료에서 데옥시니발레놀 분석의 정밀성을 높이기 위해서는 회수율과 검량선 작성에 영향을 끼칠 수 있는 면역친화컬럼에 의한 시료의 정제과정과 표준물질의 희석과정에 주의를 기울이고 주기적으로 마이크로피펫을 교정하는 등 세심한 관리가 필요할 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제27권3호
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• pp.312-316
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• 2012

본 연구는 국내에서 냉장보관창고 온도에 대한 조사를 수행하여, 온도분포를 추정하였고, 이를 미생물 위해평가의 입력변수로 활용할 수 있도록 적정 확률분포 모델을 제시하였다. 국내 냉장보관창고의 온도분포는 최저 $-3.2^{\circ}C$, 최대 $14.9^{\circ}C$, 평균 $2.55{\pm}3.55^{\circ}C$로 나타났고, $10^{\circ}C$이상 비율은 2.5%로 나타났으며, 대부분의 냉장창고 온도는 설정온도보다 높은 것으로 나타났다. 공간 위치별 온도분포는 상단(2.4~4 m) $0.8{\pm}1.69^{\circ}C$, 중단(1.5~2.4 m) $0.59{\pm}1.68^{\circ}C$, 하단(0.7~1.5 m) $0.65{\pm}1.46^{\circ}C$로 중단 온도가 가장 낮았으며, 위치별 온도차이는 최대 $1.11^{\circ}C$로 공간상에서 온도가 일정하게 유지되는 것이 아니라 어느 정도의 편차가 존재하는 것으로 나타났다. 이상의 수집된 온도자료는 @RISK 를 이용, 적합성 검정(GOF: K-S와 A-D test)을 수행하여, MRA에서 활용할 수 있는 국내 냉장창고 온도분포에 대한 가장 적합한 확률분포모델로 LogLogistic(-4.189, 5.9098, 3.2565)을 선정하였다.

• 한국식품위생안전성학회지
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• 제8권4호
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• pp.241-249
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• 1993

This study was performed to investigate the remainity of synthetic surfactant (LAS) by HPLC and the microbial contamination on stainless steel dishes. For the maintenance and the improvement of school lunch program's safety, the remainity of synthetic surfactants (LAS) on stainless steel dishes washed with auto dishwasher was investigated by HPLC, and the microbial contamination on same dishes was surveyed. The results were as follows: (1) The remainity of synthetic surfactant (LAS) a) The residue of LAS was very small because of the repeated washing of dishes by strong pressurized water. b) The remainity range of LAS on stainless steel dishes was 2.1~7.2 $\mu\textrm{g}$/dish. The remainity of general surfactants was higher in cold water then warm water. The amount of residual general surfatants was 5.95 $\mu\textrm{g}$/dish in cold water, and 2.95 $\mu\textrm{g}$/dish in warm water. There was no difference of the remainity of special surfactants by water temperature. The amount of residual surfactants was 3.9 $\mu\textrm{g}$/dish. c) There was no difference of residue amount by washing times. (2) The microbial contamination after washing with general surfactants. 1) The mean MPN of E. coli was 203(53~345) on 1 hr, 19(6~28) on 2 hrs, in cold water, and 1100(only 1 dish of 1 school) on 1 hr, 24(6~42) on 2hrs. 2) After washing with general surgactants the mean of contamination by general microbials was 956(25~2300)on 1 hr, 694(45~2500) on 2 hrs. in cold water and 803(5~2300) on 1 hr, 671(5~2500)on 2 hrs. After washing with special surfactants the mean of contamination by general microbials was 788(136~2900) on 1 hr, 1122(15~3000) on 2 hrs, in cold water and 537(5~2000) on 1 hr, 88(15~150) on 2 hrs in warm water. (3) Like the results of this study, the good washing methods of stainless steel dishes for school luch program were as follows. First, for washing stainless steel dishes, the use of special surfactants was recommended at 30~4$0^{\circ}C$ water. Second, at 7$0^{\circ}C$ water, the rinsing of dishes was recommended. Third, the final rinsing at 8$0^{\circ}C$ combined with simple disinfection and dry was recommended.