• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.13-21
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• 1993

Vibrio septicemia,, resulting in high mortality, has been caused by Vibrio vulnificus. Ingestion of marine products or contact with sea water contaminated with Vibrio vulnificus can cause septicemia. Vibrio vulnificus has been detected world wide and west sea area of Korea, Kum river estuary in particular, showed high detection rate. Higher detection rate of Vibrio vulnificus were reported in the bottom deposit with low depth of water, low salinity, and high COD. Man with the liver disease can easily come down with Vibrio septicemia and the main source is the sliced raw fish dish. The preventive measure for this disease is to wash raw fish material thoroughly with tap water and handle in sanitary conditions. Washing with sea water is strictly prohibited . It may be necessary to forbid the small-scale businessmen from selling the sliced ray fish dish in the vicinity of seashore. Man with the liver disease of diabetes should not swim or consume the raw fish dish in the contaminated area during summer.

• Membrane Journal
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• v.20 no.2
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• pp.127-134
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• 2010

This study is conducted about the system that reduces organism after fermenting food waste from a food waste disposal equipment, divides gas made when food waste is fermented into gas and water, and then sends gas to a reactor again, condenses water, and apply it to the MBR system with submerged MF hollow fiber membranes. A submerged MF hollow fiber membrane module was installed to a food waste disposal equipment and a water treatment system made by Bio Hitech Co,. Ltd. to process food waste generated from a staff cafeteria in a H institute for 90 days. For initial seeding of a food waste disposal equipment, 305 kg of rice bran, chaff, and sawdust as well as 1,648 kg of food were input during the operation, and 1,600 L of condensed wastewater occurred. Fermented by-product after finishing running a food waste disposal equipment was 386 kg and its reduction was shown to be 80%. The organism was processed by applying submerged MF hollow fiber membrane module to the MBR system of condensed wastewater, and the result shows reduction rates were BOD 99.9%, COD 97.5%, SS 98.6%, T-N 54.6% and T-P 34.7% and the total colon bacillus was perfectly eliminated.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.299-305
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• 2010

The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak's study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.

• Food Industry And Nutrition
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• v.10 no.2
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• pp.40-45
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• 2005

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.101-101
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• 2001

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.594-599
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• 2012

The objective of this study was to determine the processing conditions for salt dried rockfish Sebastes schlegeli by sun drying and cold-air drying, as measured by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activity. We processed salt dried rockfish samples. The salinity of rockfish samples was within 1% following salting with 25% salt brine for 3 h. The moisture content of salt dried rockfish was found to reduce linearly from 70.12 to 39.5 g/100 g over the same time interval. The water activities of salt dried rockfish by sun and cold-air drying were 0.94 and 0.87, respectively, after three days of drying. Acid values (AV) were 10.71 and 5.96 mg KOH/g, respectively, after the three day drying period. The ADH activity in a water extract from salt dried rockfish following sun and cold-air drying for 24 h was 228.5% and 226.1% at 13.3 mg/mL, respectively, and was higher than that when drying lasted for 48 and 72 h. The ALDH activity was not affected but both ADH and ALDH activity tended to decrease as the drying time increased from 24 to 72 h. The conditions of processing for the best quality of salt dried rockfish were determined to be drying with a cold-air system for 24 h. These results indicated that water extracts from salt dried rockfish have valuable biological attributes owing to the metabolizing of alcohol and can provide useful information for the design of drying systems for salt dried rockfish.

• Food Science and Preservation
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• v.23 no.1
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• pp.20-26
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• 2016

In this study, the anti-inflammatory effect of hyaluronidase (HAase) inhibition was determined from 92 species of oriental herbal medicine extracted with water and ethanol solvents because of their non-toxicity in the human body. The water extracts of Evodia officinalis (86.8%), Thuja orientalis (80.8%), Carthami semen (66.5%), Melia azedarach (74.7%), Siegesbeckia pubescens (61.3%), Saururus chinensis (49.15%) showed a relatively greater anti-inflammatory activity. The ethanol extracts of Ailanthus altissima and Saururus chinensis demonstrated the highest anti-inflammatory effect at above 90%. Saururus chinensis was selected for its high anti-inflammatory effect in both water and ethanol extract. Ethanol was more effective than water and optimal extraction conditions for phenolic compounds was determined to be extraction with 50% ethanol for 12 hours. The extracts from Saururus chinensis in optimal condition showed 70~80% anti-inflammatory effect when $100{\sim}250{\mu}g/mL$ phenolic concentration was treated. Concentration of above $500{\mu}g/mL$ decreased the inhibitory effect. The anti-inflammatory effect and extraction yield were increased by ultra-fine grind technology, indicating that this method can be used to increase the extraction yield of phenolic compounds from medicinal plants.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.587-601
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• 2020

Exposure to hazardous substances occurs through multiple pathways. Aggregated risk assessment, which includes all potential exposure pathways to a single toxicant, is necessary to prevent exposure to harmful substances. We aimed to estimate cadmium and lead exposure through various media, such as food, water, air, smoking, cosmetics, and female hygiene products. This study covered 10,733 subjects from the Seventh Korea National Health and Nutrition Examination Survey(2016, 2017). Dietary exposure was estimated using 24-hour recall data. For water and inhalational exposure, regional variations were considered. Water was classified as tap, bottled, and public water. Inhalational exposure was estimated using the '2014 Time Use Survey' based on daily lifestyle and social status. The frequency and volume of cosmetic usage were randomly approximated by sex and age. Post-menarcheal and premenopausal women were assumed to use feminine hygiene products. Non-carcinogenic aggregated risks were estimated using the Aggregate Risk Index from EPAs and the Total Exposure Hazard Index from Korean government guidelines. For carcinogenic risk assessment, excessive cancer risk was estimated. Ingestion, especially food, was the major route for both cadmium and lead exposure. Smoking was also associated with high cadmium exposure. Exposure to lead from cosmetics was remarkable but not critical. In aggregate risk assessments, median cadmium and lead exposure did not exceed the reference value. Sex, age, smoking status, and income affected exposure levels, unlike to regional variations.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.6
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• pp.914-918
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• 2018

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

• Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.71-78
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• 2013

Subcritical water hydrolysis was carried out in a batch reactor to produce valuable materials, such as low-molecular weight (MW) peptides and essential amino acids with antioxidant properties, from heat-dried squid viscera. Hydrolysis of squid viscera was performed at 160 to $280^{\circ}C$ for 3 min. The yield was increased by increasing the temperature and pressure, while the protein content of squid viscera hydrolysate decreased with increasing temperature. Low-MW peptides were detected in all hydrolysates by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The highest yields of free and structural amino acids in heat-dried squid viscera hydrolysate were at $160^{\circ}C$ and were $411.95{\pm}1.15$ and $346.62{\pm}1.25$ mg/100 g, respectively. All essential amino acids were detected in viscera hydrolysates; leucine was the most abundant. Antioxidant activities of hydrolysates were highest at $220^{\circ}C$. Greater than $98{\pm}0.26%$ of the ABTS antioxidant activity was retained in hydrolysates after long-term heat treatment.