Food Hygiene and Safety Science最新文献_第10页

[Collaborative Study of an LC-MS/MS Method for Determination of Chlorpropham in Feeds]. hplc -MS/MS法测定饲料中氯苯胺的协同研究

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.122

Zenya Takeda, Chinami Kurashima, Yasutoshi Sugimoto, Yoshihiro Sekiguchi

引用次数: 0

[Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan]. [日本与组胺中毒有关的鱼类和产生组胺的细菌类型的文献综述]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.109

Akiko Tomaru, Miou Toda, Yukiko Hara-Kudo

{"title":"[Literature Review on the Type of Fish and Histamine-producing Bacteria Associated with Histamine Poisonings in Japan].","authors":"Akiko Tomaru, Miou Toda, Yukiko Hara-Kudo","doi":"10.3358/shokueishi.63.109","DOIUrl":"https://doi.org/10.3358/shokueishi.63.109","url":null,"abstract":"Histamine poisoning has been reported worldwide. Improvements in refrigeration technology have led to a reduction in this food poisoning; however, it continues to occur. Misdiagnosis of fish allergies has compounded this problem and the number of patients subjected to histamine poisoning that are transported to the emergency ward because of anaphylactic shock-like symptoms should not be underestimated. We investigated incidents of histamine food poisoning in Japan from 1998 to 2020, and found that there were a mean 9.7 incidents/year and 195.3 cases/year. Facility-wise occurrence of the incidents per year was the highest in restaurants followed by lunch facilities, and these together accounted for approximately 70% of the incidents. Facility-wise total number of cases was the highest in lunch facilities followed by restaurants, and these together accounted for 80% of the cases. Fish associated with histamine poisoning were mainly tuna, marlin, and mackerel. Based on the current literature review, 23 genera of histamine-producing bacteria were isolated from fish purchased in Japan. The most frequently reported bacteria were Morganella morganii and Photobacterium damselae. Psychrophilic bacteria such as Morganella psychrotolerans and Photobacterium phosphoreum were also isolated. To prevent histamine poisoning, freezing or fast handling of fish and the products during processing and consuming is important because only refrigeration of fish is enough.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 3","pages":"109-116"},"PeriodicalIF":0.3,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40523907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Frequency of Worsening Clinical Test Values Related to Supplement Use: Estimation by Using Nationwide Online Survey]. [与服用补充剂相关的临床试验值恶化的频率:使用全国在线调查的估计]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.169

Chiharu Nishijima, Tsuyoshi Chiba, Keizo Umegaki

{"title":"[Frequency of Worsening Clinical Test Values Related to Supplement Use: Estimation by Using Nationwide Online Survey].","authors":"Chiharu Nishijima, Tsuyoshi Chiba, Keizo Umegaki","doi":"10.3358/shokueishi.63.169","DOIUrl":"https://doi.org/10.3358/shokueishi.63.169","url":null,"abstract":"This study examined the frequency of worsening clinical test values related to supplement use using a nationwide online survey, with a focus on liver function markers, and clarified the differences between outcome indices of diarrhea or skin manifestations. A nationwide online survey was conducted with 73,010 supplement users from the previous year. Of these, 221 individuals with worsening clinical test values responded to the full-scale survey. To compare surveys with different outcome indices, we used previously reported data from similar surveys.Only 0.5% of individuals who self-reported worsening of clinical test values caused by supplement use recognized an almost certain causal relationship. Among the test items, blood lipids were the most frequently reported. The frequency of worsening liver function markers was 0.2% in supplement users. Among those who experienced worsening clinical test values, 56.1% received no treatment and 82.4% did not report the incidence of worsening clinical test values anywhere. The ingredient-based classification of products revealed more \"Peptides or animal by-products\" and \"Combination products/not classifiable products\" than those associated with other categories. Compared to the results of the survey about the experience of diarrhea or skin manifestations, those who experienced worsening clinical test values were predominantly men, frequent and long-term users, and individuals whose products could not be identified.Few supplement users experience worsening of liver function markers, which does not seem serious. However, it is difficult for supplement users to recognize abnormal changes by themselves. Thus, it is important to record product information, usage, and changes in physical condition.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 5","pages":"169-176"},"PeriodicalIF":0.3,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40663537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Tetrodotoxin Intoxications in Nagasaki, Japan: Symptoms of Patients, Tetrodotoxin Levels in Leftover Food and Clinical Urine and Serum Samples]. [日本长崎河豚毒素中毒:患者症状、剩余食物中的河豚毒素水平以及临床尿液和血清样本]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.182

Kazunari Tsujimura, Hironobu Matsuo, Kaori Taniguchi, Hiroki Yoshimura

{"title":"[Tetrodotoxin Intoxications in Nagasaki, Japan: Symptoms of Patients, Tetrodotoxin Levels in Leftover Food and Clinical Urine and Serum Samples].","authors":"Kazunari Tsujimura, Hironobu Matsuo, Kaori Taniguchi, Hiroki Yoshimura","doi":"10.3358/shokueishi.63.182","DOIUrl":"https://doi.org/10.3358/shokueishi.63.182","url":null,"abstract":"Incidents of food poisoning associated with tetrodotoxin (TTX) contamination occur every year throughout Japan. Here, we determined TTX levels in leftover foods and serum and urine samples from eight food poisoning incidents associated with TTX contamination in Nagasaki, Japan, from 2011 to 2017.Seven food samples associated with four of these food poisoning incidents were classified as weakly toxic (four samples), moderate-to-strongly toxic (two samples), and strongly toxic (one sample).In comparison with previous reports, TTX was detected at harmful levels in the urine samples, but the grade of poisoning symptoms varied.The patients' time to maximum serum TTX levels (Tmax) was estimated to be 12-24 h after ingestion of TTX-containing foods. Additionally, serum TTX levels of 19.5 ng/mL or higher within 24 h after ingestion indicated Grade 3 poisoning associated with respiratory abnormalities.These conditions were considered indicators of severe symptoms, while TTX levels of 1-3 ng/mL relate to the onset and disappearance of symptoms. A negative correlation was found between the logarithm of serum TTX concentration and the time after ingestion for two patients, indicating that the TTX serum levels decreased logarithmically. Furthermore, the TTX serum half-lives (T1/2) were 17.5 and 23.7 h.The results of this study enhance our understanding of TTX food safety and contribute to TTX risk assessment.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 5","pages":"182-189"},"PeriodicalIF":0.3,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40663539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Internal Quality Control of Residual Pesticides Analysis Using Multiple Stable Isotope Labeled Compounds]. [多种稳定同位素标记化合物在农药残留分析中的内部质量控制]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.163

Kosuke Fukatsu, Tomoyuki Tsuchiyama, Masaru Taniguchi, Kazumasa Niwa, Jun Sugiura, Hitoshi Miyazaki

引用次数: 0

[Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10℃]. [评估组胺产生细菌在 10℃储存期间产生组胺的能力]。

IF 0.2 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.129

Yusuke Chiba, Akane Fujiwara, Noritaka Yoshino, Misa Ohsaka, Mika Sato, Saeko Takase, Rie Doi, Kayoko Ohtsuka, Shinichi Shimada, Rie Ishii

{"title":"[Evaluation of the Capacity to Produce Histamine by Histamine-Producing Bacteria during Storage at 10℃].","authors":"Yusuke Chiba, Akane Fujiwara, Noritaka Yoshino, Misa Ohsaka, Mika Sato, Saeko Takase, Rie Doi, Kayoko Ohtsuka, Shinichi Shimada, Rie Ishii","doi":"10.3358/shokueishi.63.129","DOIUrl":"10.3358/shokueishi.63.129","url":null,"abstract":"Histamine is produced from histidine using histidine decarboxylase of histamine-producing bacteria. However, associated histamine food poisoning demands microbiological controls. Furthermore, studies reported that histamine production by histamine-producing bacteria is affected by temperature. Therefore, to prevent histamine food poisoning, it is desirable to store foods below 4℃. However, it is challenging to maintain the storage temperature of food substances in refrigerators constantly below 4℃. Thus, we investigated histamine production capacity using seven histamine-producing bacterial strains under storage at 10℃, a more reasonable cold storage condition. Subsequently, we examined the variation of histamine production in buffers, the correlation between bacterial density and histamine production quantities, and the growth rate in broths. Results showed that similar levels of histamine were produced in buffers even after 5 days of storage under certain conditions in which histamine-producing bacteria did not grow. Moreover, bacterial density was proportional to histamine production, and the coefficient of determination was more than 0.97, and the bacterial density required to produce 200 μg/mL of histamine during storage at 10℃ was calculated to be 4×107-4×108 CFU/mL. When the initial bacterial density was 102-103 CFU/mL, psychrophilic bacteria required 2 or 3 days and mesophilic bacteria required more than 4 days to grow above 107 CFU/mL. The above results suggest that understanding the capacity of histamine-producing bacteria to produce histamine and its growth rate in foods is important for the prevention of histamine food poisoning.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 4","pages":"129-135"},"PeriodicalIF":0.2,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40336838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

[Proteome Analysis for Identification of the Origin of Biological Foreign Substances]. 生物外来物质来源鉴定的蛋白质组学分析

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.218

Yukako Sato, Tomoko Dewa, Koji Suzuki, Yasushi Nagatomi, Tetsuro Magarifuchi, Yasuhisa Miyamoto

引用次数: 0

[Determination of Quinclorac in Livestock Products by LC-MS/MS]. [LC-MS/MS法测定畜产品中喹诺灭]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.177

Yutaro Takewaki, Ryo Okabe, Satoru Nemoto, Mitsutoshi Aoyagi

引用次数: 0

[Single-laboratory Validation of an Analytical Method for Detarmination of Fusarium toxins in Buckwheat and Job's Tears]. [荞麦和薏米中镰刀菌毒素脱毒分析方法的单一实验室验证]。

IF 0.2 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.117

Miho Kawanishi, Kazuya Suenaga, Tomohiro Hirano

引用次数: 0

[Detection of Tetrodotoxin in Vomit and Urine from a Patient Suffering from Pufferfish Poisoning]. [一例河豚中毒患者呕吐物和尿液中河豚毒素的检测]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.225

Junko Namba, Toyohiro Urayama, Hidefumi Kaneko, Atsushi Sato, Kae Fujimoto, Noriko Shigeta

引用次数: 0