• Toxicological Research
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• v.35 no.2
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• pp.103-117
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• 2019

The mixture of 5-chloro-2-methylisothiazol-3(2H)-one (CMIT) and 2-methylisothiazol-3(2H)-one (MIT), CMIT/MIT, is a preservative in cosmetics. CMIT/MIT is a highly effective preservative; however, it is also a commonly known skin sensitizer. Therefore, in the present study, a risk assessment for safety management of CMIT/MIT was conducted on products containing 0.0015% of CMIT/MIT, which is the maximum MIT level allowed in current products. The no observed adverse effect level (NOAEL) for CMIT/MIT was 2.8 mg/kg bw/day obtained from a two-generation reproductive toxicity test, and the skin sensitization toxicity standard value for CMIT/MIT, or the no expected sensitization induction level (NESIL), was $1.25{\mu}g/cm^2/day$ in humans. According to a calculation of body exposure to cosmetics use, the systemic exposure dosage (SED) was calculated as 0.00423 mg/kg bw/day when leave-on and rinse-off products were considered. Additionally, the consumer exposure level (CEL) amounted to $0.77512{\mu}g/cm^2/day$ for all representative cosmetics and $0.00584{\mu}g/cm^2/day$ for rinse-off products only. As a result, the non-cancer margin of safety (MOS) was calculated as 633, and CMIT/MIT was determined to be safe when all representative cosmetics were evaluated. In addition, the skin sensitization acceptable exposure level (AEL)/CEL was calculated as 0.00538 for all representative cosmetics and 2.14225 for rinse-off products; thus, CMIT/MIT was considered a skin sensitizer when all representative cosmetics were evaluated. Current regulations indicate that CMIT/MIT can only be used at concentrations 0.0015% or less and is prohibited from use in other cosmetics products. According to the results of this risk assessment, the CMIT/MIT regulatory values currently used in cosmetics are evaluated as appropriate.

• 한국문화재보존과학회:학술대회논문집
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• 2005.03a
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• pp.153-155
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• 2005

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1998.11a
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• pp.461-461
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• 1998

• Journal of Life Science
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• v.22 no.2
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• pp.156-160
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• 2012

The essential oil obtained by steam distillation of the herbs of Jeju Agastache rugosa has shown significant DPPH radical scavenging activity. For the elucidation of its volatile components, the essential oil was analyzed by GC-MS. Each component was identified by GC or mass spectral analysis. The compounds identified were as follows: pulegone, L-menthone, DL-limonene, isopulegone, beta-caryophyllene, beta-myrcene, and estragole. Several abundant components with phenylpropanoid-type structures may have contributed to the activity. The results suggest that the essential oil may be suitable for development as a food preservative and alternative antioxidant.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.68-72
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• 1999

Dried plantain (Plantago asiatica L.) was evaluated as a natural food preservative. The methanol extract of dried plantain at tie concentration of 2,000$\mu\textrm{g}$/ml completely inhibited the growth of B. subtilis, L. monocytogenes and V. parahaemolyticus. When the extract was added to noodles and rice cakes at the concentration of 1, 3 or 5%, less microbial growth was observed compared with the control group. While the noodles with 1% plautain extract were evaluated favorable in terms of color, chewiness and overall guality, 3% addition of the extract gave the best score for rice cakes.

• Toxicological Research
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• v.34 no.4
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• pp.355-361
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• 2018

Methylisothiazolinone (MIT) has been used in combination with methylchloroisothiazolinone (CMIT) for cosmetic products such as shampoo, body lotion, and skin care products. The mixture of CMIT/MIT has been found to cause allergic contact dermatitis and is thus no longer permitted for use as a preservative in leave-on cosmetics. However, MIT itself was approved as a stand-alone preservative at a maximum concentration of 100 ppm as the toxicity was derived from CMIT rather than MIT. However, in many countries, allergic skin irritation caused by MIT remains a social concern. In this study, skin irritation was assessed for the presence of MIT, propylene glycol, and their mixture using a 3D human skin model $EpiDerm^{TM}$. Although non-diluted MIT causes serious skin toxicity, skin irritation was not observed at a concentration of 100 ppm, the maximum permissible level for cosmetics and personal care products according to European regulations. Propylene glycol, the most widely used vehicle for MIT, did not cause skin irritation in the 3D skin model. The results are expected to provide information for regulatory policies and guidelines on the use of biocides in consumer products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.101-107
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• 2005

The term 'antimicrobial' packaging encompasses any packaging technique(s) used to control microbial growth in the food product. These include packaging materials and edible films and coatings that contain antimicrobial agents, and also techniques that modify the atmosphere within the package. In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products. Reflecting this demand, the preservative agents must be applied to packaging in such a way that only low levels of preservatives come into contact with the food. The film or coating technique is considered to be more effective, although more complicated to apply. New antimicrobial packaging materials are being developed continually. Many of them exploit natural agents, to control common food-borne microorganisms. Current trends suggest that in due course, packaging will generally incorporate antimicrobial agents and the sealing systems will continue to improve. The focus of packaging in the past has been on the appearance, size and integrity of the package. A greater emphasis on safety features associated with the addition of antimicrobial agents is perhaps the next area for development in packaging technology.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.212-218
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• 2005

Most of cosmetics are emulsion products that contain the source of nutrition vegetable oil, mineral oil, natural extract and carbohydrate etc. There are many possibilities to be contaminated by microbials. We investigated the effect of antimicrobial and minimum inhibitory concentration(MIC) with thiamine dilauryl sulfate(TDS), which was prepared to use cosmetic lotion formulation. Staphylococcus aureus(S. aureus) and Escherichia col(E. coli) were used as test organism. MIC value of TDS was determined aganist microorganism for the growth inhibition by concentration of TDS. From the MIC results, antimicrobial effect of TDS was generally more effective to gram positive than gram negative. Antimicrobial effect with pH value against some microorganism appeared in the following order : pH 5 > pH 6 > pH 7. It showed strong antimicrobial activities against S. aureus, and weak antimicrobial activities against E. coli. If it was possible to determine the formulations with TDS, it would be effective to reduce the artificial preservatives.

• Journal of the Korea Furniture Society
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• v.26 no.3
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• pp.222-228
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• 2015

To evaluate the natural decay durability of valuable domestic softwoods which are used for preservative treatment in our country, we carried out decay test by European standard method. Of all test wood species, Japanese larch (Larix leptolepis) showed slightly high natural decay durability compared to other 4 wood species, Japanese red pine (Pinus densiflora), pitch pine (Pinus rigida), Japanese cedar (Cryptomeria japonica), and scots pine (Pinus sylvestris). However, all of evaluated domestic softwood species in this study caused high weight losses over about 30% in heartwood by test fungus, Poria placenta. We can hardly expect a good natural decay durability from these softwood species. According to the classification of the natural durability of European standard (EN 350-1), they are classified into "Not durable" or "Slightly durable". Therefore, if using these softwoods as exterior materials, we must do preservative treatment to ensure durability.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.139-145
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• 1995

In order to develop a natural food preservative, the root bark of Morus alba was extracted with several solvents, and then antimicrobial activity was investigated. The optimum extracting condition for the antimicrobial substance from the sample, minimum inhibitory concentration (MIC) of the extracted substance against microorganisms were also examined. The antimicrobial activity of the ethanol extract form the sample was stronger than those of the extracts by the other solvents such as water, methanol. ethyl acetate and acetone. The optimum extracting condition for antimicrobial substance from the sample was shaking extraction twice for 5 hours at room temperature in case of 7 times of absolute ethanol added to the crushed root bark of Morus alba. The ethanol extract from the root bark of Morus alba had strong B. cereus, L. monocytogenes and S. aureus. Especially, Bacillus species was the most susceptible to the extracted substance. The ethanol extract showed antimicrobial activity against Gram negative bacteria(MIC, 160~1600 ug/ml) and yeasts(MIC, 1600 ug/ml) such as C. albicans and S. acidifaeciens. The extract also showed growth inhibition against molds such as A. niger, A. parasiticus, A versicolar and T. viride.