• Korean Journal of Pharmacognosy
• /
• v.53 no.3
• /
• pp.170-180
• /
• 2022

Polycyclic aromatic hydrocarbons(PAHs) contents were analyzed by measuring benz(a)anthracene(BaA), chrysene(Chr), benzo(b)fluoranthene(BbF) and benzo(a)pyrene(BaP), and the related risk characterization was conducted for 113 samples out of 14 different agricultural products used for food and medicine. Detection rate of PAHs was 90.3% as a whole, and the highest one was 80.5% for BaP. The detection rate of BaP exceeding the maximum permitted concentration of Rehmanniae Radix Preparata and Rehmanniae Radix, 5.0 ㎍/kg was 1.8%, and the detection rates of BaA, Chr and BbF were within the range of 2.7~10.6%. The highest average concentration of BaA was 3.41 ㎍/kg detected from Lycii Fructus, while those of Chr, BbF, BaP and PAH4(sum of detected BaA, Chr, BbF and BaP) were 5.00, 1.79, 2.36, 12.36 ㎍/kg, respectively, detected from Rehmanniae Radix Preparata. As for the risk characterization on PAHs, the overall MOE(Margin of Exposure) values were measured within the range of 10⁵~10⁷, which is unlikely to cause direct health concerns, but the worring values of MOE were measured 6.57×10⁴ for BaP and 6.10×10⁴ for PAH4 from Rehmanniae Radix Preparata, which may require an improvement plan to reduce BaP contents.

• Korean Journal of Food Science and Technology
• /
• v.53 no.4
• /
• pp.495-500
• /
• 2021

This study investigated the prevalence, serotypes, virulence genes, and antimicrobial resistance patterns of Listeria monocytogenes isolates collected from salmon products. A total of 16 out of 65 salmon products (24.6%) were positive for L. monocytogenes. Bacteria were most frequently identified in smoked salmon products (15/53, 28.3%). Serological tests revealed that serotype 1/2b (62.5%) was the predominant serotype of L. monocytogenes, followed by 1/2a (37.5%). All isolates harbored 10 virulence-associated genes (inlA, inlB, plcA, plcB, hlyA, actA, prf, fbpA, iap, and mpl), confirming their potential pathogenicity. The isolates of L. monocytogenes showed resistance to cefotetan (100%), cefotaxime (87.5%), cefepime (31.3%), erythromycin (6.3%), and tetracycline (6.3%); however, most of the strains were susceptible to antimicrobials except cephalosporins. These results provide useful information regarding the contamination of salmon products with L. monocytogenes, which may have implications for public health.

• Journal of Food Hygiene and Safety
• /
• v.38 no.4
• /
• pp.255-263
• /
• 2023

The standards for heavy metal levels in crustaceans are 0.5 mg/kg and 1.0 mg/kg or lower for lead and cadmium, respectively. Further, the contamination levels of arsenic, mercury, methyl mercury, and tin are being continuously investigated, considering their current exposure levels. Shrimps are potentially exposed to heavy metals because they inhabit areas with abundant organic matter, such as sandy or muddy shores, places with a lot of seaweed, and estuaries. This study measured the monetary value of reducing consumer anxiety and increasing consumer confidence if the government prohibits the sale of shrimp species that exceed the threshold for specific heavy metals and of the top shrimp species for which no threshold for heavy metals is specified. We derived consumer willingness-to-pay (WTP). Combining the estimated WTP with the number of households in the country, the total value of benefits was estimated to be 363.9 billion won. The results of this study will provide an important empirical finding, showing to what extent specific policies regarding heavy metals in seafood can alleviate consumer anxiety and provide psychological reassurance.

• Analytical Science and Technology
• /
• v.22 no.3
• /
• pp.201-209
• /
• 2009

Four heavy metals (Pb, Cd, As, and Hg) in 38 species (total 325 samples) of oriental animality medicines were monitored by inductively coupled plasma-mass spectrometry (ICP-MS) and automatic mercury analyzer (AMA). The detected concentration range of Pb, Cd, As was presented as $0.02{\mu}gkg^{-1}$ $(D.L){\sim}11.29mgkg^{-1}$, $0.01{\mu}gkg^{-1}$ $(D.L){\sim}2.50 mgkg^{-1}$, $0.12{\mu}gkg^{-1}$ $(D.L){\sim}5.27mgkg^{-1}$, respectively. In case of Hg, it the concentration range was $0.01{\sim}77.11mgkg^{-1}$ except one sample which exceeded detection limit. In all samples of Amydae Carapax and Gallnut, it was not detected over the maximum residue limits of metals. Pb is in charge of the greatest portion of contamination in 22 species of animality medicines, and in case of Hg, 54.46% of total samples were over the maximum residue limits. Therefore, environmental levels of Pb and Hg are needed to continue the researches and the studies for tracking pollution source are required.

• The Korean Journal of Pesticide Science
• /
• v.18 no.4
• /
• pp.383-395
• /
• 2014

When we investigated seed infestation by fungal pathogens from 51 varieties in 9 crops, the contamination rate of rice and sesame seeds was high. Therefore, to control seed-borne diseases, we obtained extracts from commercial products of Kimchi, Gochujang, Doenjang, Ganjang, Makgeolli and Tohajut and their suppressive effects against seed-borne diseases were studied. In addition, bacterial strains were screened to control rice seed-borne diseases in vitro and in vivo. Among forty food extracts, eleven food-extracts suppressed incidence of seedling rots in vitro and five food extracts increased 8-33% of healthy seedling in the greenhouse. Among 218 isolates from 40 fermented foods, 43 isolates showed high antifungal activity against seven fungal pathogens. When we tested 43 isolates for the reduction of rice seed borne disease, 32 isolates were able to reduce the rice seed borne disease. Among 32 isolates, 17 isolates reduced significantly seedling rot and increased healthy seedlings, the other isolates except for Kc4-2 and Mkl 2-2 increased shoot emergence and the percentage of healthy plants. Thirty isolates with high antifungal activity and suppressive effect against rice seedling rots were identified by 16S rRNA sequencing. Twenty one of thirty isolates were identified as Bacillus spp. Three isolates from Makgeolli were identified as Saccharomyces cerevisiae. B. amyloliquifaciens were isolated from six Korean traditional fermented foods except for Ganjang. B. amyloliquifaciens were majority in the effective bacterial population of Gochujang and Jutgal. Relatively diverse Bacillus species including B. subtilis, B. pumilus, and B. amyloliquificiens were isolated from Kimchi. The selected effective microorganisms from Korean fermented foods founded to be effective for controlling seed-borne diseases of rice in vitro and in the greenhouse. We think that Korean fermented foods and their useful microorganisms can be used as biocontrol agents for suppressing rice seed-borne diseases based on above described results.

• Journal of Food Hygiene and Safety
• /
• v.32 no.1
• /
• pp.35-41
• /
• 2017

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Food-borne pathogens were not detected out of 92 side dishes.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.700-705
• /
• 2013

The purpose of this study is to investigate the quality changes and contamination of microorganisms such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in cherry tomatoes and head lettuces during the storage of different temperatures and periods. This study determines the pH levels, color changes and the growth patterns of microorganisms in cherry tomatoes and head lettuces during storage of 14 days at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, the pH level is being reduced with storage periods in cherry tomatoes and head lettuces. The $L^*$, $a^*$ and $b^*$ values of cherry tomatoes are decreased with storage period, whereas the $a^*$ and $b^*$ values have increased with storage of the head lettuces. With regards to the types of microorganisms, the aerobic count plate (ACP), coliform count (CC), mold and yeast are being detected when cherry tomatoes and head lettuces are stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$, whereas the S. aureus and E. coli are not being detected at 14 days of storage. The ACP, CC and yeast of cherry tomatoes increase with storage period, whereas the mold of cherry tomatoes was decreased after 14 days of storage. For the head lettuces, APC and CC have significantly increased with storage, whereas the mold stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ decreased after 21 days of storage. From these studies, we can confirm that changes in quality characteristics and the types of microorganisms existed in cherry tomatoes and head lettuces during storage were the ACP, CC, mold and yeast, whereas the E. coli and S. aureus are not detected.

• The Korean Journal of Pesticide Science
• /
• v.16 no.4
• /
• pp.315-321
• /
• 2012

Fate of acetamiprid and imidacloprid aerially sprayed to control pine wood nematode (Bursaphelenchus xylophilus) were studied in a forest of Haman area. Acetamiprid 20% SL or imidacloprid 20% DC were diluted 100 times and applied two times as rate of 50 L/ha using an aircraft of Bell 206 L helicopter. Average acetamiprid deposits on forest floor ranged from 2 to 4% of standard aerial application rate. Following to the second application, acetamiprid deposits in the pine needle ranged 1.8~8.5 mg/kg and then gradually decreased to 1.2~2.1 mg/kg after 48 days. Deposits on the plant washed off by rainfall and reached to soil surface was ca. 17% of the application rate. All of acetamiprid on the ground resided in the forest floor covering the soil surface, where acetamiprid residues were decreased to a quarter at 48 days after the second application, but they were not detected in soil beneath it. And the only low level of acetamiprid residues, 0.0003 mg/L, was detected in the reservoir nearby the experimental forest on the day of aerial application. The acetamiprid detection was presumably due to spray drift. And average imidacloprid deposits on forest floor ranged from 1 to 3% of standard aerial application rate. Following to the second application, imidacloprid deposits in the pine needle analysed very low concentration of 0.1 mg/kg, but the amount of imidacloprid in wash-off in standard and two-fold treatment were ca. 8% and 4% of the application rate, respectively. Most of imidacloprid on the ground also resided in the forest floor, where imidacloprid residues were decreased to a twentieth at 111 days after the second application, and they were detected below 0.5% of the application rate in sol beneath it. And the low level of imidacloprid, 0.0003~0.0017 mg/L, were detected in the streams in the experimental forest. It was not to the level of contamination concerns.

• Journal of Life Science
• /
• v.23 no.12
• /
• pp.1477-1485
• /
• 2013

The aim of this study was to evaluate changes in the meat quality and natural di-peptide (carnosine and anserine) content in the loin and ham cuts of female, Korean Native Black Pigs (KNBP) during cold storage for 10 days. The pH value of the loin and the ham cuts increased with an increase in the number of storage days. The lightness ($L^*$) of the loin cuts did not show any significant difference; however, the lightness of the ham cuts was decreased at storage day 10 (p<0.05). The redness ($a^*$) of the ham was higher than the redness of the loin (p<0.05) during the entire 10-days of storage. The water holding capacity of the loin was decreased from 78.5% to 67.9% during storage (p<0.05). The total number of microorganisms and coliforms was increased in both the loin and the ham during storage, and the initial total microbial contamination was higher in the ham cut (5.16 log CFU/g) than it was in the loin cut (4.87 log CFU/g). The carnosine content of the loin and the ham was in the range of 1.12-1.35 mg/ml and no significant difference was found between those two pork cuts. The anserine content of the ham cut was higher than it was in the loin cut until storage day 3. The ratio of carnosine and anserine increased with an increase in the number of storage days and it ranged from 27.6-59.7 for the loin cut and from 20.1-51.2 for the ham cut. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the loin and the ham cuts significantly decreased as the number of storage days increased. For both types of KNBP cuts, lipid oxidation and volatile basic nitrogen significantly increased after storage day 5. These results found that natural antioxidants carnosine and anserine decreased as the number of storage days increased, and anserine decreased more rapidly than carnosine (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.464-477
• /
• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.