• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.80-84
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• 1988

The change of cell counts of Vibrio vulnificus in meat homogenates of fish and shellfish by the storage time and temperature was examined to get basic information for precautionary steps against septicemia from slices of raw fish (sashimi). Therefore, we inoculated raw and cooked meat homogenates of fish and shellfish with Vibrio vulificus M-8 (isolated from shellfish ) and stored them at $-20^{\circ}C,\;4^{\circ}C\;and\;30^{\circ}C$ for 72 hours. Vibrio vulnificus M-8 was not detected in 32 hours when it was frozen and stored at $-20^{\circ}C$ after inoculating them into phosphate buffer solution at concentration of $10^5\;cell/ml$, while the existance of Vibrio vulnificus was identified after 72 hours of storage at the same temperature in case of inoculation into the meat homogenate of yellow tail. The cell count of Vibrio vulnificus was decreased as about $20\%$ of initial count after 2 hours storage at $4^{\circ}C$ in phosphate buffer solution with fish and shellfish homgenates. From the experimental results it was recognized that Vibrio vulnificus was labile to the cold stress. In comparison to the growth of growth of Vibrio M-8 at $30^{\circ}C$ in the raw and cooked meat of the yellow tail(Seriola guingueradita), snapper(Chrysophrys major), ark shell(Anadra brouhgtonii), and oyster(Crassostrea gigas), the raw meat homogenates were more excellent than the cooked ones though all fish and shellfish meat homogenates were proves to be good for the growth of the microbe.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.158-160
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• 1997

Food poisoning accident occurred on May, 1996 at Oepo, Geoje County, Kyeongnam Province, Korea, and two persons were died within a few hours after ingestion of the soup prepared with wild mussel, Mytilus edulis, harvested on the sea rock. Paralytic shellfish poisons (PSP) were elucidated as the responsible toxins for the food poisons accident because the wild mussels caught after three days at the near place from the accident contained high toxicity of PSP ranged $650\~1000MU/g$ of edible meat by mouse bioassay. Gonyautoxin-1+4 $(42.7\%)$ and C1+C2 $(40.0\%)$ were detected as the major toxins in the mussels by fluorometric HPLC method. Although, the poison extracted out with drip during freezing and thawing, and the toxicity gradually decreased by boiling for 20 minutes, over 30 MU/g of toxins remained in the soup and meat, which indicated that they could be able to make food poisoning.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.18-25
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• 1990

Paralytic Shellfish Poison (PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness when occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists. No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below $70^{\circ}C$ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, $121^{\circ}C$ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 $\mu$g PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.

• The Korean Journal of Malacology
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• v.2 no.1
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• pp.1-9
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• 1986

The authors carried out paralytic shellfish poison bioassay on the 9 kinds of shellfishes collected from Pusan and Kyungnam areas of Korea from April to July, 1986. The areas are the main producing district of fisheries in Korea and the samples were collected from their producing sites-natural, cultured and marketed. There were little or no PSP in the majority of the shellfishes, but 3 natural (Pusan Il-Kwang $700{\mu}g$, Koje Okpo $648{\mu}g$, Chungmoo Madong $124{\mu}g/100gm$ meat) and 1 marketed (Pusan Chakalchi $490{\mu}g/100gm$ meat) blue mussels contained relatively high PSP only in April. It is considered that there will be a possibility of paralytic shellfish poisoning, and control program for preventing the poisoning is necessary in Korea.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• Journal of Preventive Medicine and Public Health
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• v.47 no.1
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• pp.18-26
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• 2014

The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.48-51
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• 1971

The raw surf clam meat was pretreated with BHA, EDTA or $NaHSO_3$. The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer. In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products. The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage. The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.2
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• pp.61-65
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• 1971

It is well known that shellfish absorb and accumulate heavy metals in the water environment. When the concentration of the heavy metals in the water is above guideline, we find abnormal accumulation of them in the body of shellfish. This study on green oysters is an instance showing the relationship between the abnormal accumulation of heavy metal and industrial wastewaters containing it. The influence of the industrial wastewaters upon shellfish has been discussed from the statistical, physiological, and saprobiensystematic points of view, and the author wants to make clear of the absorption and accumulation mechanism of the heavy metals and physiological situation. This paper deals with the copper-contents in the meat of oysters which were collected in Changhang Bay and Daechun area, the latter being not supposed to be influenced by the water of the Kum River during the period from October 1970 to february 1971. The mean value of the copper contents in oysters caught at the sampling station in the Changhang Bay area is ranged from 851.5 to 143.1mg Cu/kg wet base, and that of Daechun area varied from 13.0 to 27.4mg Cu/kg wet base, so an evident difference is seen at a significance of $0.1\%$. It appears that one of the environmental factors making copper concentrated in the oysters of the Changhang area is due to the copper-contaning slug being discharged into the sea water by the Changhang Ore Refinery.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.4
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• pp.293-299
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• 1987

At various times and places all over the world men have become ill and some have died after eating shellfish that were intoxicated with paralytic shellfish poison(PSP) caused by Protogonyaulax spp. In late March, 1986, two persons were dead by ingesting wild sea mussels, Mytilur edulis, grown at bottom of an anchored waste ship to be dismantled at Gamchun Bay, Pusan, Korea. The samples were collected from the bottom of the ship during April $1\~April$ 8 of the year to find the cause of the food poisoning accident. The toxicity was estimated by bioassay with ICR male mouse, while the toxins were extracted and characterized. The toxins were extracted with acidified $80\%$ ethanol. The extract was defatted three times with dichloromethane, treated with activated charcoal, and then purified by chromatography on Bio-Gel P-2 and Bio-Rex 70. The toxic fractions obtained were analysed by cellulose acetate membrane electrophoresis, thin layer chromatography and high performance liquid chromatogaphy. The range and the average of PSP-toxicity of the samples were $132\~295\;MU/g$, 203 MU/g respectively. The amount of PSP was $26.4\~58.9{\mu}g/g$ of whole meat in range and $40.6{\mu}g/g$ in average. The toxicity of the digestive gland of the samples was 9 times higher than that of edible meat (except digestive gland) as $439\~979MU/g$, and it was about $70\%$ in total toxin. The compositional analytical results of the paralytic shellfish toxin, Gonyautoxin $1\~4$ were the major part of the PSP and Saxitoxin and neosaxitoxin were detected as the minor component. It was concluded that the food poisoning accident was caused not by Saxitoxins but by Gonyautoxins.

• Safe Food
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• v.7 no.1
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• pp.9-14
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• 2012