• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.137-144
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• 2007

Koji is steamed rice that has had koji-kin, or koji mold spores, cultivated onto it. The isolation, culture, and microscopic examination of molds in the koji require the use of the selective media and special microscopic slide techniques. If simple wet mount slides of molds were attempted, it became apparent that wet mount slides made from mold colonies usually don't reveal the arrangement of spores that is so necessary in identification. The process of merely transferring hyphae to a slide breaks up the hyphae and sporangiophores in such a way that identification becomes very difficult. The slide culture method is superior to wet mounts in that the hyphae, sporangiophores, and spores remain more or less intact when transferred. The procedure that will be used to produce a mold culture on a slide that can be observed directly on the slide. We investigated the contamination rate of penicillium spp. on the 21 kinds of koji distributed at Korea. The contamination rate of Penicillium spp. were not detected at 21 products by slide culture method. These results will be used to reestablish a mold determination of koji and food in Food Additives Code.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.145-151
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• 2001

EpoxidiBed soy bean oil (ESBO) is a plasticizer of PVC which is being widely used as a gaskets for the lid of glass jars including baby food. Using reverse mutation assay, chromosome aberration test and micronucleus test, ESBO were evaluated the mutagenicity. In the reverse mutation test, ESBO did not induced mutagenicity in Salmonella typhimurium TA98, TA100, TA1535, TA1537, TA102 with and without metabolic activation. In the chromosome aberration test using CHL cells, the results showed no increased structural and numerical aberrations in the concentration of sample producing cytotoxicity with and without metabolic activation. The in vivo induction of micronuclei was measured in polychromatic erythrocytes of bone marrow of young (3weeks old) and adult (6 weeks old) ddY mice of both sex. At 24 hours after treatment with ESBO 20, 10, 5, 2.5 g/B.W. kg/corn oil 10 ml by oral route animals were sacrificed and bone marrow cells were prepared for smear slides. The results showed no increased micronucleated polychromatic erythrocytes regardless of sex and age. It was concluded that water soluble ESBO did not show certain genotoxicity within our studies conducted.

• Resources Recycling
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• v.18 no.5
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• pp.63-71
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• 2009

Recyclable wastes coming into material recovery facilities(MRFs) is mostly packed by plastic bag or sack bag. Bag rupturing device is essential to improve capacity and efficiency of MRFs. Bag opening works of MRFs is mostly done by numerous workers and shredder-type bag rupturing device. It often makes a problems; decreased capacity, shredded recyclables, worker safety by explosion and broken glasses, etc. In the present work, bag rupturing device with octagonal rotating blade drums has been developed to solve the existing problems and environment assessment is also performed during operation of the device. Capacity of the device was about 5.6 ton/hr at 8.2 rpm of drum revolution speed and 1.25 m/min of belt conveyor speed. It satisfied initial designed capacity(5.0 ton/hr) and max. capacity 8.8 ton/hr was achieved at 12.5 rpm of drum revolution speed and 1.50m/min of belt conveyor speed. Bag rupturing efficiencies on outer and inner bag were obtained at 100% and about 95.6% as average, respectively and original form of glass bottles in the bag was maintained without broken by about 96.5%. This result shows that the safety in hand sorting by the workers could be improved. As result of environmental assessment on the noise, vibration and particulates, the measured levels on noise, vibration and particulates show the below standard regulatory limits. It could be concluded that the problems of existing devices in MRFs could be solved by adopting the bag rupturing device with octagonal rotating blade drums in on-site operation.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.398-410
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• 2020

In this study, the contents of soluble vitamins B₁ (thiamin), B₂ (riboflavin), and B₃ (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.

• Journal of the Korean Institute of Gas
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• v.13 no.6
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• pp.34-38
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• 2009

Nitrous oxide, which is used as an anesthetic gas, has been shown to be a chronic health hazard. It is necessary to monitor and control the nitrous oxide exposure of the operating theaters staff. In this study, N2O exposure level of the operating nurses is assessed with a GC-ECD. The nitrous oxide gas is collected on a molecular sieve 5A contained in a glass tube and desorbed for 12 hours at $100^{\circ}C$ in heating block. As a result of the test using GC-ECD, calibration curve's $R^2$ of $N_2O$ is 0.9992, LOD is $0.96{\mu}g$/injection, LOQ is $3.21{\mu}g$/injection, desorption efficiency is 94.78 4.50% in average and break through is within 10% compared with the concentration. The average concentration before operation is 5.12ppm and it is 42.3ppm during operation. There are a significant difference showing that the P value is lower than 0.05. Assessing exposure level to nitrous oxide based on nurses' working positions, the exposure levels do not show significant difference( P>0.005). And $N_2O$ in active sampling method is higher than passive sampling method(P<0.05).

• The Journal of the Convergence on Culture Technology
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• v.7 no.3
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• pp.553-564
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• 2021

This study analyzed the the risk of halogen lamp for pigsty heating and its fire prevention. Halogen lamps are used for keeping warm in pen because of their excellent economy and convenience. However, there is a high risk of fire due to poor safety management and exposure to animal movements. In fact, after exploring old pigsty and cattle shed, it was easy to confirm that they were exposed to fire risks. We noted this point and studied the possibility of fire by experiment due to combustible contact with halogen lamp and carelessness in use. The experiment was conducted under conditions similar to the actual use environment. After installing halogen lamps to the height used in actual pen, the temperature change was observed with infrared camera with straw, sawdust and rice husks on the floor. And assuming abnormal conditions, the experiment was also conducted under conditions the lamp dropped on the floor or combustible material came into contact with the glass tube inside the lamp. If halogen lamps were used in normal condition, there was no risk of fire. However, in abnormal use environments, smoke comes out or even ignited. Even if it is convenient for use or highly utilized, high risk of fire will require setting up fire prevention measures or regulation of use. Through in-depth fire investigation and research, we should promote the risk of fire and make efforts to prevent fire to minimize human life and property damage.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.496-507
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• 2023

This study investigated species identification and labeling compliance of 48 shrimp products sold in the Korean online markets. Species identification was conducted using the standard DNA barcoding method, using the cytochrome c oxidase subunit I gene. The obtained sequences were compared with those deposited in the NCBI GenBank and BOLD Systems databases. Additionally, phylogenetic analysis was performed to further verify the identified shrimp species. Consequently, 16 shrimp species were identified, including Penaeus vannamei, Pandalus borealis, Palaemon gravieri, Leptochela gracilis, Penaeus monodon, Pleoticus muelleri, Metapenaeopsis dalei, Euphausia pacifica, Lebbeus groenlandicus, Trachypenaeus curvirostris, Argis lar, Metanephrops thomsoni, Metapenaeopsis barbata, Alpheus japonicus, Penaeus chinensis, and Mierspenaeopsis hardwickii. The most prevalent species was Penaeus vannamei, found in 45.8% of the analyzed products. A significant mislabeling rate of 72.9% was found; however, upon excluding generic names such as shrimp, the mislabeling rate reduced to 10.4%. The mislabeling rate was higher in highly-processed products (89.3%) compared with that in minimally-processed products (50%). No correlation was found between the country of origin and mislabeling rate. The results of this study provide crucial data for future monitoring of shrimp products and improving the labeling of shrimp species in Korea.

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.343-349
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• 2012

Exposure and risk assessments were conducted to evaluate the relative safety of mixing/loading work of indoxacarb between wettable powder (WP) and water dispersible granule (WG). Hand exposure was monitored using cotton gloves while inhalation exposure was measured using personal air monitor. Method validation for the exposure monitoring was established successfully through several experiments. Limit of determination and limit of quantitation were 0.25 and 1 ng, respectively. $R^2$ of calibration curve linearity was more than 0.9999 and reproducibility was 0.7-6. Recovery of indoxacarb from gloves, solid sorbent and glass fiber filter at three different levels was 81.5-108.8%. Trapping efficiency and breakthrough tests gave 981.5-108.8% of recovery. During mixing/loading procedure, hand exposure amount (75 percentile of 30 repetitions) for indoxacarb WP was 6 folds (459.8 mg/kg a.i) than that of WG (81.4 mg/kg a.i). This result indicates that WG has less drift than WP thanks to its granular type of formulation. Inhalation amount was $10^{-8}-10^{-7}%$ of spray mixture prepared and $10^{-4}-10^{-3}%$ of hand exposure. In inhalation case, no significant differences were observed between two formulations. Margin of safety was calculated for risk assessment using male Korean average body weight and acceptable operator exposure level as the important exposure factors. Mixing/loading procedures for both of the formulations were considered to be of least risk because calculated MOS values were more than 1.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.1-12
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• 2019

The health benefits associated with consumption of fresh produce have been clearly demonstrated and encouraged by international nutrition and health authorities. However, since fresh produce is usually minimally processed, increased consumption of fresh fruits and vegetables has also led to a simultaneous escalation of foodborne illness cases. According to the report by the World Health Organization (WHO), 1 in 10 people suffer from foodborne diseases and 420,000 die every year globally. In comparison to other processed foods, fresh produce can be easily contaminated by various routes at different points in the supply chain from farm to fork. This review is focused on the identification and characterization of possible sources of foodborne illnesses from chemical, biological, and physical hazards and the applicable methodologies to detect potential contaminants. Agro-chemicals (pesticides, fungicides and herbicides), natural toxins (mycotoxins and plant toxins), and heavy metals (mercury and cadmium) are the main sources of chemical hazards, which can be detected by several methods including chromatography and nano-techniques based on nanostructured materials such as noble metal nanoparticles (NMPs), quantum dots (QDs) and magnetic nanoparticles or nanotube. However, the diversity of chemical structures complicates the establishment of one standard method to differentiate the variety of chemical compounds. In addition, fresh fruits and vegetables contain high nutrient contents and moisture, which promote the growth of unwanted microorganisms including bacterial pathogens (Salmonella, E. coli O157: H7, Shigella, Listeria monocytogenes, and Bacillus cereus) and non-bacterial pathogens (norovirus and parasites). In order to detect specific pathogens in fresh produce, methods based on molecular biology such as PCR and immunology are commonly used. Finally, physical hazards including contamination by glass, metal, and gravel in food can cause serious injuries to customers. In order to decrease physical hazards, vision systems such as X-ray inspection have been adopted to detect physical contaminants in food, while exceptional handling skills by food production employees are required to prevent additional contamination.

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.238-244
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• 2010

Currently, in vitro suspension tests using tubes are used as a authorized test method for sanitizers and disinfectants. However, the methods could not accurately assess the efficacy of sanitizers and disinfectant on the food-contacted surfaces in the field. This study evaluated the effectiveness of 5 kinds of representative sanitizers and disinfectants against E. coli and S. aureus to compare three quantitative surface testing methods that have been internationally standardized. As a result, the ASTM E2111-05 (ASTM(1)) test method obtained 5.18 $\pm$ 0.03 and 5.27 $\pm$ 0.04 log cfu/carrier reduction in dealing with E. coli and S. aureus, respectively, the ASTM E2197-02 (ASTM(2)) test method obtained 4.63 $\pm$ 0.04 and 3.97 $\pm$ 0.03 log cfu/carrier reduction and the CEN EN 13697 test method should 6.14 $\pm$ 0.05 and 5.31 $\pm$ 0.10 log cfu/carrier reduction in clean condition (CEN(1)) but 4.37 $\pm$ 0.02 and 4.06 $\pm$ 0.01 log cfu/carrier reduction in dirty condition (CEN(2)). Among them, CEN(1) showed the highest bactericidal effects, whereas ASTM(2) and CEN(2) revealed low performance (p < 0.05). In conclusion, the bactericidal effects of the ASTM(2) method and the CEN EN 13697 method adopting stainless steel were lower than the ASTM(1) method, which uses glass. The effectiveness assessment results among nationally accredited test methods were different each other. This implies that they could not fit for in the accurate evaluation of sanitization and disinfection on food-contact surfaces in practical food-processing fields. These results could be used as a basic data for establishment of an official surface test methods applicable in the field.