• Analytical Science and Technology
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• v.22 no.2
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• pp.172-185
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• 2009

To help understanding about hazard chemicals occurring newly in food, it has been reviewed characteristics, mechanism, food standards and analytical trend of the hazard chemicals occurring avoidably in food manufacturing process. The new hazard chemicals in food are classified by 4 regarding mechanism such as heat, fermentation, additives and unknowns. The new hazard chemicals by heat process are acrylamide, furan, HCAs and PAHs. By the fermentation, ethylcarbamate and biogenic amines are occurred. According to food additives, 3-MCPD, benzene and nitrosamines can be produced. And the last group is the illegal compounds including anti-impotence drug analogues and anti-obesity drug analogues. To analyze the new hazard chemicals in food, GC or LC with UVD, FLD or MSD are used mainly after sample pretreatment by LLE, SPE or headspace method.

• Food Science and Industry
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• v.42 no.3
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• pp.20-27
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• 2009

• Food Science and Industry
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• v.42 no.3
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• pp.2-7
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• 2009

• 주류산업
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• v.23 no.4
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• pp.41-50
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• 2003

식품의약품안전청의 고시형태로 규정되어 있는 식품공전은 상위법령인 식품위생법에 근거하고 있다. 식품위생법 제7조에 식품의약품안전청장은 국민보건 상 필요하다고 인정하는 때에는 판매를 목적으로 하는 식품 또는 식품첨가물이 제조. 가공. 사용. 조리 및 보존의 방법에 관한 기준과 그 식품 또는 식품첨가물의 성분에 관한 규격을 정하여 고시하게 되어있다.

• Food Industry
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• s.223
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• pp.23-46
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• 2011

식품의약품안전청은 HACCP 적용을 원하는 소규모 식품업체의 눈높이에 맞춰 쉽고, 빠른 시간내에 적은 비용으로 HACCP 지정을 받을 수 있도록 "소규모 업소용 HACCP 표준기술서"를 보급하고 있으며 이번 표준기술서는 어유가공품 중 어묵류, 냉동수산식품 중 어류 연체류 조미가공품, 냉동식품 중 피자류 만두류, 면류, 빙과류, 비가열음료, 레토르트식품, 김치류 중 배추김치에 대해 기술되어 있어 관련 자료를 요약 연재하고자 함.

• Analytical Science and Technology
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• v.19 no.2
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• pp.142-148
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• 2006

To determine malachite green and leuco-malachite green residues in sea food, a liquid chromatographic method has been optimized. The target compounds were extracted in the homogenized edible tissues with a mixture of McIlvaine buffer-acetonitrile and partitioned against dichloromethane. After concentrating the lower layer, the resulting residues were re-dissolved in methanol and analyzed by the HPLC with visible detector at 620 nm using acetonitrile-acetate buffer. For the analysis of leuco-malachite green with malachite green simultaneously, post-column packed with lead(IV) oxide was used for oxidizing leuco-malachite green to malachite green. The correlation coefficients($r^2$) was 0.9989 for malachite green, and 0.9995 for leuco-malachite green. The limit of detection was 0.005 mg/kg for the combined of malachite green and leuco-malachite green at signal/noise${\geq}3$. The recovery rate was within a reliable range of 84~98% (CV 3~16%). Leuco-malachite green were detected in carp and crusian carp.

• Food Science and Industry
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• v.40 no.2
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• pp.3-10
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• 2007

• Food Science and Industry
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• v.40 no.1
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• pp.2-5
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• 2007

• The monthly packaging world
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• s.281
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• pp.98-100
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• 2016

식품의약품안전처는 의약품 투약계량기의 기준 및 시험방법을 대한민국약전 이외에 식품의약품안전처장이 정하는 공정서 및 의약품집을 따를 수 있도록 하고, 규정된 시험방법보다 정확도와 정밀도가 더 좋은 시험방법이 있는 경우 규정된 시험방법을 대신해 시험할 수 있도록 하는 등 의약품 투약계량기의 시험방법을 합리적으로 운영하기 위해 의약품 안전용기 포장 및 투약계량기에 관한 규정 일부개정고시안을 행정 예고했다. 다음에 주요내용과 신 구조문대비표 등에 관해 살펴보도록 한다.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.15-21
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• 2013

The detection characteristics of irradiated spices were investigated depending on radiation sources and doses by photostimulated luminescence (PSL) and Thermoluminescence (TL). 6 kinds of spices (turmeric, onion powder, red pepper, basil, parsley, black pepper) were irradiated at 0 to 10 kGy under ambient conditions by both a $^{60}Co$ gamma irradiator and an electron beam (EB) accelerator, respectively. The PSL analysis showed negative results for non-irradiated spices, while irradiated spices gave intermediate and positive value, which presented the limited potential of PSL technique. In TL measurement, TL glow curves on non-irradiated samples appeared at about $300^{\circ}C$ with low intensity. All irradiated samples were easily distinguishable through radiation-specific strong TL glow curves with maximum peak in range of $150{\sim}200^{\circ}C$. TL ratio ($TL_1/TL_2$) obtained by a re-irradiation step could verify the detection result of $TL_1$ glow curves, showing ratios lower than 0.1 in the non-irradiated sample and higher than 0.1 in irradiated ones. Therefore, in PSL measurement, the identification of irradiated spices showed more clear results in electron beam irradiated samples. TL analysis showed obvious difference between non-irradiated and irradiated samples in gamma ray and electron beam irradiated samples.