• 한국축산식품학회지
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• 제38권5호
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• pp.1055-1063
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• 2018

The aim of study was to investigate the correlation between the level of 17 antibiotic residues and 6 antibiotic resistances of Escherichia coli isolates in chicken meats. A total of 58 chicken meats were collected from retail grocery stores in five provinces in Korea. The total detection rate of antibiotic residues was 45% (26 out of 58). Ten out of 17 antibiotics were detected in chicken meats. None of the antibiotics exceeded the maximum residue level (MRLs) in chicken established by the Ministry of Food and Drug Safety (MFDS). The most detected antibiotics were amoxicillin (15.5%), followed by enrofloxacin (12.1%) and sulfamethoxazole (10.3%). In a total of 58 chicken meats, 51 E. coli strains were isolated. E. coli isolates showed the highest resistance to ampicillin (75%), followed by tetracycline (69%), ciprofloxacin (65%), trimethoprim/sulfamethoxazole (41%), ceftiofur (22%), and amoxicillin/clavulanic acid (12%). The results of study showed basic information on relationship between antibiotic residue and resistance for 6 compounds in 13 chicken samples. Further investigation on the antibiotic resistance patterns of various bacteria species is needed to improve food safety.

• 한국환경농학회지
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• 제28권4호
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• pp.412-418
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• 2009

This study is conducted in order to know the residue patterns of insecticide cypermethrin and fungicide diethofencarb in ginseng sprayed by various application methods. Two pesticides were sprayed separately on ginseng using traditional, soil and vinyl mulching applications. The vinyl mulching application was that head part of ginseng protected from pesticides. When cypermethrin was sprayed on ginseng by traditional application, its residue amount in ginseng was 0.25 mg/kg which exceeded 0.1 mg/kg, maximum residue limit(MRL) established by Korea Food & Drug Administration(KFDA). But in case of vinyl mulching and soil application, its residue amounts were 0.04 and 0.07 mg/kg, respectively. The residue amount of diethofencarb in ginseng was 3.01 mg/kg which exceeded the MRL, 0.3 mg/kg. Further, in case of vinyl mulching and soil application, its residue amounts were 1.71 and 9.39 mg/kg which exceeded the MRL 0.3 mg/kg. Although the residue amounts of both pesticides exceeded the MRLs for ginseng, we can explain that pesticides remained in head part of ginseng is probably the reason why higher pesticides residue levels were observed.

• 동아시아식생활학회지
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• 제16권4호
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• pp.468-473
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• 2006

This study was conducted to develop pigment of flowers as a food material and the red rose(Rosa hybrida L.) was used for this study. To check the possibility of using the rose pigment as a food additive we have extracted the pigment from rose and examined all the factors (pH, temperature, free sugars, organic acids, metal ions) for stability. The results obtained are as follows: In examining the stability of the pigment, the residue of the pigment noticeably decreased with the increase of the pH and the temperature, and among free sugars (fructose, glucose, sucrose) the addition of fructose made the residue the lowest. With the addition of organic acids the samples exhibited the hyperchromic effect throughout the period of the storage. The pigment residue decreased when the amount of the metal ions increased and especially the Cu$^{2+}$ ion was most destructive.

• 한국환경과학회지
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• 제2권4호
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• pp.357-365
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• 1993

This study was conducted for the efficient utilization of biomaterials such as starch residue, tangerine skin, and green tea residue, which are agricultral by-products discarded in Cheju Province annually, as adsorbents and biomaterials were examined for their removal ability of heavy metal ions in waste water by batch adsorption experiments. The removal efficiency of biomaterials for heavy metal ions was above 80-90% and almost similar to activated carbon and the adsorption ability of those treated with 포르말린 was improved in the green tea residue only for $Pb^{2+}$, $Cu^{2+}$, and $Zn^{2+}$. In the conditions of pH, the removal efficiency of heavy metal ions was high in the range of 5-7. In the solutions which heavy metal ions were mixed, the removal efficiency was similar at $Ag^+$, $Pb^{+2}$ and reduced to about 10% at the other ions, as compared with the solutions they were not mixed. Adsorption isotherm of biomaterials was generally obeyed to Freundlich formular than Langmuir formular and Freundlich constant, 1/n were obtained in the range of 0.1-0.5.

• Asian-Australasian Journal of Animal Sciences
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• 제24권12호
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• pp.1744-1751
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• 2011

This study was conducted to compare the effects of feeding dry or fermented (aerobically or anaerobically with or without lactic acid bacteria) restaurant food residue mixture-containing diets on animal performance and blood profiles. Rats were used as the model animal for the simulation of laboratory rodents, rabbit or horse feeding and fed for 4 wks. The results were compared with feeding a dry diet (control) with the same ingredient composition as diets processed by aerobic and anaerobic methods. Feeding all the fermented diets tended to increase (p>0.05) average daily gain of rats resulting in improved (p<0.01) feed efficiency. Apparent digestibility of NDF was increased (p<0.05) by feeding the fermented diets, although digestibilities of DM, OM, CP, and NFC were not affected (p>0.05). Compared with the aerobically fermented diet, digestibility of ADF was increased (p<0.05) for the anaerobically fermented diet and for the 0.5% LAB culture plus anaerobically fermented diet. The digestibility of crude ash tended to increase (p>0.05) with feeding of the fermented diets. Feeding either of the fermented diets had little effects on serum nutrients, electrolytes, enzymes and blood cell profiles of rats except sodium and uric acid concentrations. These results showed that compared with feeding a dry food residue-containing diet, feeding aerobically or anaerobically fermented diets showed better animal performance as indicated by higher feed efficiency and rat growth rate. These improvements were attributed to the desirable dietary protein conservation during the food residue fermentation process and to higher total tract digestibilities of NDF and crude ash in the fermented food residue diets.

• Journal of Microbiology and Biotechnology
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• 제34권5호
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• pp.1040-1050
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• 2024

To isolate and analyze bacteria with Verticillium wilt-resistant properties from the fermentation residue of kitchen wastes, as well as explore their potential for new applications of the residue. A total of six bacterial strains exhibiting Verticillium wilt-resistant capabilities were isolated from the biogas residue of kitchen waste fermentation. Using a polyphasic approach, strain ZL6, which displayed the highest antagonistic activity against cotton Verticillium wilt, was identified as belonging to the Pseudomonas aeruginosa. Bioassay results demonstrated that this strain possessed robust antagonistic abilities, effectively inhibiting V. dahliae spore germination and mycelial growth. Furthermore, P. aeruginosa ZL6 exhibited high temperature resistance (42℃), nitrogen fixation, and phosphorus removal activities. Pot experiments revealed that P. aeruginosa ZL6 fermentation broth treatment achieved a 47.72% biological control effect compared to the control group. Through activity tracking and protein mass spectrometry identification, a neutral metalloproteinase (Nml) was hypothesized as the main virulence factor. The mutant strain ZL6ߡNml exhibited a significant reduction in its ability to inhibit cotton Verticillium wilt compared to the strain P. aeruginosa ZL6. While the inhibitory activities could be partially restored by a complementation of nml gene in the mutant strain ZL6CMߡNml. This research provides a theoretical foundation for the future development and application of biogas residue as biocontrol agents against Verticillium wilt and as biological preservatives for agricultural products. Additionally, this study presents a novel approach for mitigating the substantial amount of biogas residue generated from kitchen waste fermentation.

• 한국환경농학회지
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• 제37권1호
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• pp.41-48
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• 2018

BACKGROUND: This study was performed to calculate the biological half-lives and regression coefficient of bistrifluron and cyenopyrafen dissipation in peach and to estimate the Pre-Harvest Residue Limits (PHRLs). METHODS AND RESULTS: The bistrifluron and cyenopyrafen were prepared on the basis of good agricultural practice for peach and treated with a single application. Peaches were harvested at 0, 1, 3, 5, 7, 10 and 14 days after application, prepared for analysis, and analyzed by HPLC-DAD. The limits of quantitation (LOQ) of bistifluron and cyenopyrafen were 0.02 mg/kg and 0.04 mg/kg, respectively. The recoveries of bistrifluron and cyenopyrafen were 99.5~108.7% and 88.4~98.9% at two different concentration levels. The biological half-lives of field I (Sejong) and field II (Pyeongtaek) were 6.1 and 7.0 days for bistifluron, and 6.3 and 7.0 days for cyenopyrafen, respectively. The 95% confidence intervals of dissipation rate constants of bistrifluron in peach were 0.0805~0.1457 and 0.0577~0.1417 for field I and field II, respectively, and those of cyenopyrafen were 0.0911~0.1278 and 0.0576~0.1417, respectively. CONCLUSION: Residue dissipation of bistrifluron and cyenopyrafen in peach were similar to that of correction to sample weight difference during the harvest periods. This study suggests that residue dissipation rate would be helpful to set the PHRLs that protect public health.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 한국환경농학회지
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• 제42권3호
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• pp.193-202
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• 2023

Residue monitoring of propiconazole (PCZ) in cabbage, shallot, and spinach was conducted under multi-trial greenhouse conditions. This study aimed to understand the fate of the applied fungicide in these vegetables. Furthermore, the associated health risk of PCZ in leafy vegetables was assessed through dietary risk assessment. Commercially available PCZ (22% suspension concentrate) was administered thrice according to the OECD fungicide application interval guideline. The plant samples were extracted using a slightly modified QuEChERS technique and analyzed using gas chromatography-tandem mass spectrometry. The average PCZ recovery was between 84.5% and 117.6%, with a <5% coefficient of variance. The dissipation of PCZ residue in cabbage, shallot, and spinach after 14 days was 96%, 90%, and 99%, respectively, with half-lives of <5 days. Meanwhile, dietary risk assessments of PCZ residues in the studied vegetables using the risk quotient (RQ) were significant < 100 (RQ < 100). Thus, the population groups considered in this study were not at substantial risk from consuming leafy vegetables sprayed with PCZ following critical, good agricultural practices.

• 한국환경농학회지
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• 제42권1호
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• pp.21-27
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• 2023

Pre-harvest residue limits (PHRLs) have been proposed as criteria for a proactive role to exceed the maximum residue limit (MRL) of pesticides in agricultural products at harvest. However, PHRL numbers are significantly less than those of established MRLs. This study was performed to determine the dissipation constants and residual concentrations of lufenuron after application on crown daisy and chamnamul under green house conditions. Two residue field trials for each crown daisy and chamnamul were selected to consider a different geographical site at least 20 km far from one another. The pesticide was treated according to critical GAP. After samples were sprayed with lufenuron, they were collected at 0, 1, 3, 5, 7, 10, and 14 days and analyzed using HPLC-DAD. The mean recoveries of crown daisy and chamnamul were within the range of 70-120% with below 20% coefficient variation, which is within the acceptable limits specified by the manual of pre-harvest residue study for pesticides (MFDS, 2014). The biological half-lives in field I and field II were 7.0 and 4.6 days for crown daisy and 2.7 and 2.8 days for chamnamul, respectively. The lower bounds of 95% confidence intervals of dissipation rate constants of lufenuron in crown daisy were determined to be 0.0692 and 0.1298 for field I and field II, respectively, and in chamnamul were 0.2067 for both field I and field II. After applying lufenuron 5% EC, the lufenuron residues on crown daisy and chamnamul at the pre-harvest intervals (14 days for crown daisy and 7 days for chamnamul) were below the safe levels. The dissipation rates of lufenuron in crown daisy and chamnamul were evaluated for similarities with leafy vegetables based on a 95% confidence interval.