• Microbiology and Biotechnology Letters
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• 제43권3호
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• pp.177-186
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• 2015

With a view to supporting the provisions of the current Korean food code for the detection of Benzo[a]pyrene, various analytical methods of detection in foods were evaluated and established in terms of linearity, limits of detection/quantitation, efficiency, and accuracy, amongst others. It was observed that to improve the technologies involved in the application of these methods, complicated and combined preparation processes of foods, including extraction, separation and purification, have been the main focus of efforts at optimization. Recently, on-site quick reaction for the detection of hazardous substances in the environment and food materials aims at developing simplified examination processes, such as lable-free and non-invasive technological analysis, to reduce the costs and time involved in the examination. Herein, current benzo[a]pyrene detection methods are reviewed in addition to new Raman spectroscopy-based trials established to pursue improve the speed, simplicity and suitability of testing.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 한국식품영양과학회 2000년도 추계 연합심포지엄.학술발표회 논문발표집
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• pp.115-123
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• 2000

식품의 관능검사는 인간의 의식과 식품간의 반응결과를 객관적으로 나타내는 방법으로 수치, 언어적 묘사, 도표 등의 표현법을 사용하고 있으며 검사 요원들 간의 오차를 발생한다. 이 오차를 줄이기 위하여 통계 및 심리학적으로 접근하여 해결을 시도해 오고 있으며 오차를 심리적 잡음 (psychological noise)이라고 주장되고 있다. 식품의 기호도는 감각신경세포에서 전기적 신호로 전환되어 뇌에 전달되고 의식의 분석과 해석을 거쳐 얻어지는 것이므로 전기적 신호처리가 포함된다. 그러나 현재의 관능검사 방법들은 시간의 함수관계를 중시하고 있지 않다. 감각신경의 신호 전달체계의 유사성을 바탕으로 관능검사과정에 시간함수를 도인하는 개념이 요구된다. 시간을 개입하는 방법론으로 의식과 식품간의 일어나는 순차적 또는 병열적 행동과 의식체계를 분석하고 시간인자의 중요성을 부각시켰다. 시간함수의 도입방법으로 관능영향인자 표의 구성하고 bar-code를 생성하는 프로그램과 파형곡선으로 전환하는 개념을 제안하였다.

• Journal of Food Hygiene and Safety
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• 제35권3호
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• pp.252-260
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• 2020

This study was conducted to improve the standard method for vitamin B₁₂ and biotin contained in foods for special dietary uses to ensure the specificity of the complex matrix properties of foods. For the food code, the test method was improved to determine vitamin B₁₂ and biotin by high-performance liquid chromatography (HPLC)-UV using column-switching after concentration using immunoaffinity column. The immunoaffinity columns contain a gel suspension of monoclonal antibody specific to the vitamin of interest so that it can be used to concentrate the vitamin B₁₂ and biotin and remove interferences from the food extracts. Moreover, validation of advanced new methods was carried out to support the suitability of the proposed analytical procedure (specificity, linearity, detection limits (LOD), quantitative limits (LOQ), accuracy, and precision). The improved analytical method is being used to monitor relevant food items on sale. The results of this study showed that the new analytical method is suitable and appropriate for managing food intended for special dietary uses.

• Korean Journal of Food Science and Technology
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• 제35권5호
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• pp.812-817
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• 2003

This study was conducted to estimate the contents of heavy metals in tea products (n=200) and to provide a scientific basis for standardization of heavy metals in the Korea Food Code. The contents of mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As), copper (Cu), manganese (Mn), zinc (Zn), and aluminium (Al) were determined using a mercury analyzer, an AAS (atomic absorption spectrophotometer), and ICP (inductively coupled plasma spectrometer). The values of heavy metals in tea products were [minimum-maximum (mean), mg/kg] Hg: $N.D.{\sim}0.02$ (0.003), Pb: $N.D.{\sim}0.35$ (0.03), Cd: $N.D.{\sim}0.07$ (0.007), As: $N.D.{\sim}0.19$ (0.006), Cu: $N.D.{\sim}24.41$ (2.73), Mn: $N.D.{\sim}767.88$ (66.91), Zn: $N.D.{\sim}18.60$ (4.54), Al: $N.D.{\sim}1304.30$ (85.53). These results showed that metal contents in tea products in our markets were similar to those reported in other countries. The average weekly intakes of lead, cadmium, and mercury from tea products were $0.1{\sim}0.2%$ of PTWI (Provisional Tolerable Weekly Intake) that the JECFA (Joint FAO/WHO Expert Committee on Food Additives) has set to evaluate their safeties.

• Korean Journal of Food Science and Technology
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• 제47권2호
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• pp.145-148
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• 2015

According to the Korea Food Additives Code, sodium metasilicate is permitted for use as a filtering agent for edible oils and fats. Sodium metasilicate is currently used as a food additives to increase the weight of shark fins. In this study, we developed an analytical method to quantify sodium metasilicate in food. Sodium metasilicate content was estimated by measuring the moisture content, pH and silicon content of shark fins. Silicon content was analyzed using inductively coupled plasma-optical emission spectrometry (ICP-OES) following microwave-assisted digestion with $HNO_3$ (65%) and $H_2O_2$ (30%). Shark fin total silicon content was $7.17{\pm}8.92mg/kg$, while the soluble silicon content was $2.34{\pm}3.80mg/kg$. After soaking raw shark fin in an aqueous solution of sodium metasilicate, fin weight, pH and silicon content were measured. These results would be used as the basic information for shark fins safety management.

• Korean Journal of Food Science and Technology
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• 제46권3호
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• pp.288-294
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• 2014

Penicillin and its salts, including the benzatine, procaine, and sodium salts, have been widely used in human and veterinary medicine. Owing to their low toxicity, they currently form the most important group of antibiotics. However, overdose and abuse of these antibiotics may lead to potential risk in human health. Therefore, this study was conducted to validate the analysis method established by the Korea Food Code in 2012 and to monitor the levels of benzylpenicillin residues in products with reference to the maximum residue level (MRL). Of the 232 product samples tested, benzylpenicillin was detected in 11 livestock products and 2 marine products. Benzylpenicillin concentrations were found to be lower than the MRL in 12 products; however, the concentration of benzylpenicillin was found to be greater than the MRL in 1 pork product. The limit of quantification (LOQ) for benzylpenicillin was found to be 0.001-0.002 mg/kg, with an average recovery of 90.4-115.3%. Calibrations showed good linearity of 0.995 over a range of 0.002-0.05 mg/kg.

• The Journal of Korean Institute of Communications and Information Sciences
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• 제40권6호
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• pp.1166-1174
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• 2015

There were the attempts to prevent the spread of harmful materials of the agri-food through the record tracking of the products with the bar code, the partial information tracking of the agri-food storage and the delivery vehicle, or the control of the temperature by intuition. However, there were many problems in the attempts because of the insufficient information, the information distortion and the independent information network of each distribution company. As a result, it is difficult to prevent the spread over the life-cycle of the agri-food using the attempts. To solve the problems, we propose the mechanism mainly to do context awareness, predict, and track the harmful materials of agri-food using big data processing.

• Journal of Food Hygiene and Safety
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• 제22권1호
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• pp.52-56
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• 2007

In order to offer monitoring data about standard and specification of metallic kitchenware, we carried out the material test and migration test of lead and antimony in 71 kinds of kitchenwares. As a result of this study, Pb was detected less than 0.06% at the material test and Sb was not defected in 71 kinds of kitchenwares. Pb was also detected less than 0.41 mg/L at the migration test. Currently according to the Food Code of Korea, Pb and Sb in metal product shall not exceed 10% and 5%, respectively and Pb migrated from metal product shall not exceed 1.0 mg/L. Therefore, our all data are not exceeding the standard and specification of metal product and show that all the kitchenwares in domestic circulation may be safe.

• Journal of Microbiology and Biotechnology
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• 제1권1호
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• pp.17-21
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• 1991

A gene coding for ${\beta}-xylosidase$ in alkalophilic Bacillus sp. YC-335 isolated from soil was cloned into Escherichia coli HB101 using plasmid pBR322. The recombinant plasmid pYK40 was isolated, and the cloned HindIII fragment was 15 kilobases (kb). To reduce the size of the inserted DNA fragment of pYK40, the 15 kb HindIII fragment was subjected to a series of subclonings. A 6 kb subfragment was found to code for ${\beta}-xylosidase$ activity, and the recombinant plasmid was named pYK44. Southern hybridization analysis revealed that the cloned gene hybridized with 3.5 kb, 1.5 kb, and 1.0 kb of HindIII cleaved chromosomal DNA from Bacillus sp. YC-335. ${\beta}-xylosidase$ activity produced by recombinant E. coli was found to be 11 times higher than that produced by Bacillus sp. YC-335. Xylan was required to induce the production of ${\beta}-xylosidase$ in Bacillus sp. YC-335.

• Journal of Food Hygiene and Safety
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• 제10권3호
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• pp.175-180
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• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.