• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.1-8
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• 2006

This project was undertaken to compare the Korea Food Standards Code, Food Additives Code and Codex Food Category System and to propose necessary measures to improve the regulatory system of food additives which are scientifically reasonable and harmonizable with international standards. Current food grouping and nomenclature in Korea were specifically compared with the Codex Food Category System and measures to solve any problems in connection with the use of additives in traditional foods were attempted. Among the food commodities in the Korea Foods Standards Code, 8 food groups including Korean confections, semisolid starchy syrups, bean curds and starch gels, edible oils and fats, tea beverages, seasoning foods, kimchi and salted vegetables, and ginseng products were chosen to propose some improvement measures to harmonize the classification, nomenclature, definition and use of additives with the Codex standards.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.142-148
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• 2008

We conducted this analysis to make consumers have useful information about consumed foods on the market by investigating the additives contained in food. Korean food additive code (2007) allowed 634 kinds of food additives to be used in domestic products. The food additives consisted of 426 kinds of synthetic additives, 201 kinds of natural additives and 7 kinds of mixture additives. We purchased total 117 kinds of samples; 94 items including sorts of nuts, vegetables and dried fishery products from local markets and discount marts, and 23 kinds of traditional liquors from March to November, 2007, and we researched for various food additives like artificial sweetener, tar pigments and sulfur dioxide. We detected 11.5 to 4,452.3 mg/kg of sulfur dioxide in 18 out of 94 samples except liquors, finding out some artificial sweetener of sodium saccharin in 2 out of 23 liquors, however, no tar pigments were detected from all of the samples. We found out that 2 cases of shredded jujube from china (2476.6 and 4,452.3 mg/kg) proved to exceed regulatory guidance (2000 mg/kg) in sulfur dioxide. Also, we found out that one dried cherry tomato from china contained 88.9 mg/kg and one domestic dried pumpkin 1653.7 mg/kg of sulfur dioxide which should not be detected in vegetables. In traditional liquors, 2 items out of all samples contained 0.4 and 11.1 mg/kg of sodium saccharin which is strictly prohibited to use in liquors.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.82-91
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• 2006

Standard and lead limit test in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), USA, and EU on synthetic and natural food additives were compared. There were found that the general test methods in 'Korea Food Additives Code' were different from standards of various institutes on lead limit test. For the lead limit test of food additives, Korea used dithizone method, Japan used atomic absorption spectrophotometry, and USA used dithizone method, flame atomic absorption spectrophotometric method, atomic absorption spectrophotometric graphite furnace method, and APDC extraction method. In addition, JECFA and EU used dithizone method and atomic absorption spectrophotometric method. The dithizone methods of Korea, USA, and JECFA were nearly identical. In the case of USA, JECFA, and EU, the analytical methods for lead limit test were shown in individual monograph. Lead limit test against 13 synthetic, such as magnesium stearate and L-cystine, and 12 natural, such as gua gum and diatomaceous earth, food additives distributed in Korea were performed by the analytical method of each institute. Although all institutes use various methods for analysis of lead, contents of lead in food additives tested fell into the standard of each institute.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.134-140
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• 2005

Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.253-257
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• 2005

This study was performed to develop management system of artificial flavor in Korea that considered the usage and management of artificial flavor within or outside (Europe, USA and JECFA) and to offer a yardstick for judgement and prevent from confusing when manufacture or import artificial flavoring substances. In questionnaire survey for flavoring manufacture form, ideal management system and others in companies related artificial flavor, the replier answered that artificial flavor was mainly used to drinks as water soluble from and that the countries exporting flavoring substances most frequently to Korea were Japan. Europe and America sequentially. On the basis of above results, we prepared the positive list (proposal) on about 1800 artificial flavoring substances for application to regulations in Korea Food Additives Code.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.145-148
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• 2015

According to the Korea Food Additives Code, sodium metasilicate is permitted for use as a filtering agent for edible oils and fats. Sodium metasilicate is currently used as a food additives to increase the weight of shark fins. In this study, we developed an analytical method to quantify sodium metasilicate in food. Sodium metasilicate content was estimated by measuring the moisture content, pH and silicon content of shark fins. Silicon content was analyzed using inductively coupled plasma-optical emission spectrometry (ICP-OES) following microwave-assisted digestion with $HNO_3$ (65%) and $H_2O_2$ (30%). Shark fin total silicon content was $7.17{\pm}8.92mg/kg$, while the soluble silicon content was $2.34{\pm}3.80mg/kg$. After soaking raw shark fin in an aqueous solution of sodium metasilicate, fin weight, pH and silicon content were measured. These results would be used as the basic information for shark fins safety management.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.544-549
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• 2000

This study was performed to compare optimum analytical method for the contents of naturally occurring sulfur dioxide in foods and to investigate the contents of sulfur dioxide in foods in order to provide a fundamental data when distinguish between added and naturally occurring sulfur dioxide. The determination of the contents of sulfur dioxide in foods from the 20 kinds, 180 cases of samples has been analyzed by the optimized Monier-Williams method, modified Rankine method and Acid Distillation/Ion Chromatography. As a result of the study, the contents of naturally occurring sulfur dioxide in foods by the optimized Monier-Williams method showed from 1.02 to 43.87 ppm and highly content of 43.87, 15.37, 11.50, 11.21 and 10.60ppm were observed in garlic, platicodon, green onion, cabbage and onion, the others were less than 10.00ppm. The sulfur dioxide contents in green onion and garlic by modified Rankine method were showed to be 2.87 and 6.14ppm, respectively, the others were detected less than 2.50ppm. The contents of sulfur dioxide by Acid Distillation/Ion Chromatography showed 15.43, 9.82, 5.74, 5.37, 2.14 and 0.49ppm in garlic, cabbage, green onion, onion, potato and apple, respectively and the others were not detected. And the contents of sulfur dioxide in green onion, onion, cabbage and garlic showed higher levels of sulfur dioxide in these foods than the others because of the naturally occurring sulfur containing compounds. The optimized Monier-Williams method, which is the of official analytical method of Korean Food Code, was suitable for monitoring of sulfur dioxide of most foods. Acid Distillation/Ion Chromatography was thought to be adequate for sulfur containing foods such as green onion, onion and cabbage. In order to distinguish between added and naturally occurring sulfur dioxide, it is though to be need of the fundamental data for the contents of sulfur dioxide in sulfite-free foods and continue the investigation for it.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.379-384
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• 2019

This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.466-473
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• 2018

An analytical method of sodium polyacrylate in processed food products was developed and monitored by using size-exclusion chromatography. GF-7M HQ column and UV/VIS detector were selected based on peak shape and linearity. Flow rate, column oven temperature, and mobile phase were selected as 0.6 mL/min, $45^{\circ}C$, and 50 mM sodium phosphate buffer of pH 9.0, respectively. Samples for analysis of sodium polyacrylate were extracted with 50 mM sodium phosphate buffer of pH 7.0 for 3 hr at $20^{\circ}C$ and 150 rpm. Analytical method validation revealed proper selectivity and calibration curve was selected in the range of 50-500 mg/L, and correlation coefficient of calibration curve was more than 0.9985. Limit of detection of sodium polyacrylate was 10.95 mg/kg and limit of quantification was 33.19 mg/kg. Accuracy and coefficient of variation for sodium polyacrylate analysis was 99.6-127.6%, 3.0-8.3% for intra-day and 94.3-121.9%, 1.3-2.6% for inter-day, respectively. Sodium polyacrylate was detected in 40 samples among monitored 125 processed food products. Detected contents were less than 0.2%, limited by the Food Additives Code. Results suggest the established size-exclusion chromatography method could be used to analyze sodium polyacrylate in processed food products.

• Annals of Occupational and Environmental Medicine
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• v.35
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• pp.3.1-3.11
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• 2023

Background: Studies on the risk of mercury (Hg) in Korean fishery products focus primarily on total Hg levels as opposed to methylmercury (MeHg) levels. None of the few studies on MeHg in tuna investigated tuna from Japanese restaurants. Few have evaluated lead (Pb), cadmium (Cd) and arsenic (As) in tuna. Thus, this study aimed to conduct a risk assessment by evaluating heavy metal concentrations in tuna from Japanese restaurants. Methods: Thirty-one tuna samples were collected from Japanese restaurants in the Republic of Korea. They were classified according to region and species. The concentration of heavy metals in the samples was analyzed using the Ministry of Food and Drug Safety Food Code method. The rate of exceedance of maximum residue levels (MRLs) and the risk compared to the provisional tolerable weekly intake (PTWI) set by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (%PTWI) were evaluated for risk assessment. Results: The mean of MeHg, Pb, Cd and As concentrations were 0.56 ± 1.47 mg/kg, 33.95 ± 3.74 ㎍/kg, 14.25 ± 2.19 ㎍/kg and 1.46 ± 1.89 mg/kg, respectively. No sample exceeded the MRLs of Pb and Cd, but 9.7% of the samples exceeded the MRL of MeHg. The %PTWIs of MeHg, Pb, Cd and As were 4.2037, 0.0162, 0.0244 and 1.1627, respectively. The %PTWI of MeHg by age group and sex was highest among men aged 19-29 years (10.6494), followed by men aged 30-49 years (7.2458) and women aged 19-29 years (4.8307). Conclusions: We found that 3 out of 31 samples exceeded the MRL of MeHg. The %PTWI of MeHg showed significant differences based on age and sex, and the value was likely to exceed a safe level depending on individuals' eating behaviors. Therefore, improved risk management for MeHg is required.