Food Hygiene and Safety Science最新文献

{"title":"[Quantification of Antioxidants in Farmed Salmon Using GC-APCI-MS/MS].","authors":"Yuki Ohmachi, Maki Kobayashi, Yuka Morita, Yuki Hiraishi, Shouichi Tahara","doi":"10.3358/shokueishi.67.102","DOIUrl":"https://doi.org/10.3358/shokueishi.67.102","url":null,"abstract":"<p><p>An analytical method based on GC-MS/MS was developed to quantify antioxidants, namely, butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT) and ethoxyquin (EQ), in farmed salmon.Antioxidants in farmed salmon were extracted with acetone-n-hexane (1 : 1, v/v) in the presence of sodium chloride. The antioxidants extracted were then purified using a combination of octadecyl silylated silica gel (C18), ethylene diamine-N-propyl silylated silica gel (PSA) and trimethyl aminopropyl silylated silica gel (SAX) cartridge columns. The sample solution was analysed by GC-MS/MS and quantified using the absolute calibration curve.At spiking levels corresponding to maximum residue limits, 0.1 mg/kg (BHT) and 0.01 mg/kg (BHA, EQ), the trueness of BHA (n=12) from pacific salmon ranged from 92.7-99.8%, repeatability ranged from 2.1-2.6% and intermediate precision varied from 2.4-4.1%, the trueness of BHT (n=12) from pacific salmon ranged from 91.0-92.9%, repeatability ranged from 1.9-6.2% and intermediate precision varied from 3.2-7.1%, the trueness of EQ (n=12) from pacific salmon ranged from 90.7-101.1%, repeatability ranged from 2.2-2.7% and intermediate precision varied from 2.2-3.1%. The limit of quantitation of the method was 0.1 mg/kg for BHT and 0.01 mg/kg for BHA and EQ.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 3","pages":"102-108"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148413822","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}

{"title":"[Survey of Compliance with Regulatory Limits of Migrants from Rubber Gloves].","authors":"Takanari Wakayama, Yuino Gonda, Mitsutaka Yabutani, Miku Yamaguchi, Yutaka Abe, Motoh Mutsuga","doi":"10.3358/shokueishi.67.79","DOIUrl":"https://doi.org/10.3358/shokueishi.67.79","url":null,"abstract":"<p><p>When handling food, gloves are often used, it is necessary to use gloves that comply with the Food Sanitation Act. However, it remains unclear whether the gloves used in licensed food business establishments necessarily meet the standards specified by the Act. In this study, a total of 28 commercially available rubber gloves, primarily those without labeling indicating compliance with the Food Sanitation Act on their packaging, were investigated for compliance with regulatory limits for migrants from rubber products (phenol, formaldehyde, zinc, lead, and evaporated residue).Prior to the survey, a performance evaluation confirmed that all analytical methods satisfied the target criteria and demonstrated sufficient analytical performance. In the survey, all nine rubber gloves with compliance labeling met the standards, whereas three of the 19 rubber gloves without such labeling exceeded the regulatory limits for zinc or evaporation residue.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 2","pages":"79-84"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148320626","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}

{"title":"[Identification of a Chemically Modified Nutrient for Direct Evidence of Ethylene Oxide Fumigated Foods].","authors":"Kosuke Nakamura, Hiroaki Sahara, Yasuo Tanaka, Ryo Ogasawara, Marina Otsuka, Takako Hayashi, Toru Fukumitsu, Kenichi Kumasaka, Haruyuki Hirata","doi":"10.3358/shokueishi.67.165","DOIUrl":"10.3358/shokueishi.67.165","url":null,"abstract":"<p><p>Ethylene oxide (ETO) is a highly reactive sterilizing agent classified as a carcinogen, and its use in foods is prohibited in many countries. Regulatory monitoring currently relies primarily on the detection of ETO and/or 2-chloroethanol (2CE), a chloride-derived reaction product. However, ETO is volatile and difficult to detect directly in commercial foods, and 2CE may occur naturally or arise from non-food-related sources, raising scientific concerns regarding its specificity as a fumigation marker. In this study, we applied a food-processing metabolomics approach to comprehensively investigate the chemical alterations induced by ETO fumigation of cumin (Cuminum cyminum L.) seeds using gas chromatography-mass spectrometry. Fumigated and non-fumigated samples were clearly discriminated by principal component analysis of the data containing fumigation-specific metabolites. Here, we report that high-resolution gas chromatography quadrupole time-of-flight mass spectrometric analysis identified a characteristic compound with a molecular formula consistent with a trimethylsilylated derivative of C₆H₁₀O₆ containing a single ETO incorporation. Fragmentation patterns and accurate mass measurements suggested that this compound was an ETO adduct of malic acid. In vitro fumigation experiments using authentic malic acid reproduced the same chromatographic retention time and mass spectrum pattern, confirming its formation. A targeted gas chromatography-tandem mass spectrometric analysis further demonstrated the presence of the malic acid-ETO adduct (m/z 233 → 73) in fumigated sesame and soybean, indicating its potential broader presence across ETO fumigated plant-derived matrices. Collectively, these findings provide the first direct evidence that ETO fumigation induces the formation of a nutrient-derived adduct in foods. The identified ETO-modified nutrient represents a promising chemical marker for verifying ETO fumigation beyond conventional 2CE-based approaches, thereby contributing to improved analytical specificity and regulatory reliability in food safety control.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 4","pages":"165-173"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148882504","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}

{"title":"Optimization of Ninhydrin Test for Amino Acids by Multiple Reaction Monitoring Analysis.","authors":"Takashi Kurohara, Chiye Tatebe, Yumiko Fujiwara, Fuyuko Hioki, Tokiko Yanagimoto, Shohei Takada, Atsuko Tada, Naoki Sugimoto","doi":"10.3358/shokueishi.67.22","DOIUrl":"10.3358/shokueishi.67.22","url":null,"abstract":"<p><p>The ninhydrin test is a well-known amino acid identification test used in official specification monographs worldwide. Ruhemann's purple (RP) is considered a key product; however, its formation and the color used for identification can be affected by reaction conditions. Since the quality of various reagents used in the ninhydrin test has varied over time, the reaction efficiency can also be affected. In this study, ninhydrin tests for amino acids and related compounds, as specified in Japan's specifications and standards for food additives (JSFA), were performed using high-purity reagents. Results suggested that the colors of the reaction mixtures for several amino acids, including L-asparagine, L-cystine, and L-lysine salts, were not well-suited for their identification tests, potentially leading to misjudgments. To improve the accuracy of the judgment, optimal reaction conditions were investigated using an RP monitoring method via UHPLC/MS/MS. An analysis of the reaction mixtures of L-cystine by HPLC-PDA revealed that sufficient production of RP, relative to other brown-colored by-products, is important for achieving the desired purple coloration. Based on these findings, improved ninhydrin test conditions that can be adopted in JSFA in the future were established. This study provides valuable insights into the ninhydrin reaction based on theoretical and scientific results and contributes to the improvement of identification tests using the ninhydrin reaction specified by the JSFA.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 1","pages":"22-30"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147312538","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}

{"title":"[Validation of a Method for the Simultaneous Determination of Pesticide Residues in Soybeans and Brown Rice by GC-MS/MS Using a Multi-Functional SPE-Based Sample Preparation Procedure].","authors":"Tomoya Yano, Shiori Masuda, Junko Tsunematsu, Makoto Kinoshita, Hideki Sato, Yuko Kido, Mie Ishii","doi":"10.3358/shokueishi.67.133","DOIUrl":"https://doi.org/10.3358/shokueishi.67.133","url":null,"abstract":"<p><p>A method for the simultaneous determination of pesticide residues in soybeans and brown rice was developed using GC-MS/MS with a SPE-based sample preparation procedure. Samples were extracted according to the official method of the Ministry of Health, Labour and Welfare (MHLW) of Japan, followed by pH adjustment, salting-out, and dehydration in 50 mL polypropylene centrifuge tubes using procedures adapted from the QuEChERS method. The method was designed to reduce solvent consumption during purification with a multi-functional SPE column. For soybeans, citrate salts were used for pH adjustment and anhydrous magnesium sulfate was used for dehydration. For brown rice, a citrate buffer containing sodium chloride and additional sodium chloride were used for pH adjustment and salting-out, followed by partial removal of the lower aqueous phase. Purification was performed using InertSep VRA-PR (1,600 mg/6 mL),which contains a mixture of C18, PSA, and SAX, to obtain the final test solutions. A validation study was conducted over two days with five replicates at two fortification levels (0.01 μg/g and 0.1 μg/g).As a result, 268 pesticide compounds in brown rice and 231 in soybeans met the target criteria specified in the validation guidelines of the MHLW of Japan.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 3","pages":"133-140"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148413927","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}

{"title":"[Analysis of Additives and Resin Components in Food Containers and Packaging Using Pyrolysis GC-MS].","authors":"Yoshiko Chiba, Tatsunari Shingai, Yoko Namioka, Kentaro Aneha, Mitsue Kondo","doi":"10.3358/shokueishi.67.186","DOIUrl":"https://doi.org/10.3358/shokueishi.67.186","url":null,"abstract":"<p><p>In response to the enforcement of the positive list (PL) system for food containers and packaging, we investigated the applicability of pyrolysis GC-MS as a testing method for evaluating compliance with this list. Samples were heated using a pyrolysis device, and the analytical conditions were established based on thermograms obtained from evolved gas analysis (EGA)-MS. Volatile components, such as additives and residual monomers, were detected using thermal desorption (TD)-GC/MS, whereas polymeric components and other base materials were analyzed using pyrolysis (Py)-GC/MS. The results demonstrated that the method enabled the estimation of the compounds and materials. However, similarly to previously reported methods aimed at compliance with the PL system, compounds that did not match the library or those presumed to be non-intentionally added substances (NIAS) were also detected. However, compared to conventional methods, the proposed approach requires a smaller sample amount, does not need pretreatment, is simple and rapid, allows material identification in a single series of analyses, and can detect additives at low levels. Therefore, this method is considered useful for monitoring and providing guidance related to the PL system.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 4","pages":"186-190"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148882210","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}

{"title":"[Development of a Multi-Residue Analytical Method for Veterinary Drugs, Including Four Tetracyclines, in Pig Muscle by Membrane Filtration].","authors":"Minami Okamoto, Chinami Azechi, Takafumi Matsushita, Ayato Kawashima","doi":"10.3358/shokueishi.67.141","DOIUrl":"https://doi.org/10.3358/shokueishi.67.141","url":null,"abstract":"<p><p>The distribution of livestock products containing veterinary drugs exceeding the residue standards established under the Food Sanitation Act is prohibited. The freshness and quality of livestock products deteriorate over time, necessitating rapid and highly precise inspection methods. In this study, a multiresidue method for determination of veterinary drugs in pig muscle was developed, with a focus on tetracycline antibiotics, which account for a large proportion of total veterinary drug sales. To achieve rapid analysis, the QuEChERS method was employed as the basis for extraction, and membrane filtration (SPEEDIA) was used for sample cleanup. The extraction conditions (solvent type, chelating agent concentration, and pH) and the purification process were optimized. As a result, the trueness of the four tetracycline antibiotics (n=12) ranged from 97 to 111% at the spiking level of 0.01 mg/kg and from 84 to 111% at 0.1 mg/kg. In addition, it was confirmed that approximately 90% of all compounds in pig muscle samples satisfied the target criteria for recovery and precision specified in the method validation guidelines. Furthermore, the comparison with the official method demonstrated that sample pretreatment time and organic solvent consumption could be significantly reduced. These findings suggest that the proposed method is a useful, rapid, and simple analytical approach for the simultaneous determination of multiple veterinary drugs in pig muscle.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 4","pages":"141-151"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148882429","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}

{"title":"[Development of an Analytical Method for Simultaneous Determination of Deoxynivalenol and Ochratoxin A in Wheat].","authors":"Tomoya Yoshinari, Yaeko Shichinohe, Yuki Hara, Masaru Taniguchi, Osamu Tokumoto, Mamiko Goto, Eiko Sato, Toru Fukumitsu, Takayuki Asakura, Kazuaki Ishida, Shunsuke Zama, Takahiro Ohnishi","doi":"10.3358/shokueishi.67.152","DOIUrl":"https://doi.org/10.3358/shokueishi.67.152","url":null,"abstract":"<p><p>A simultaneous analytical method was developed for the determination of deoxynivalenol (DON) and ochratoxin A (OTA) in wheat. Analytes were purified from wheat extracts by a multifunctional column and quantified by LC-MS/MS. An interlaboratory study was conducted to validate the analytical method using three spiked and two contaminated wheat samples. The ranges of mean recoveries of DON and OTA were 88-89% and 91-96%, respectively. The RSDs for repeatability and reproducibility were all ≤15%. Furthermore, the levels of DON and OTA in artificially contaminated wheat samples were analyzed by the simultaneous analytical method. The results showed that the developed analytical method yielded analytical values equivalent to those obtained when analyzing DON and OTA individually by existing analytical methods. Based on these results, the simultaneous analytical method for DON and OTA in wheat developed in this study is considered suitable as an alternative to the methods for analyzing each mycotoxin individually.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 4","pages":"152-160"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148882447","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}

{"title":"[Surveillance of the Compliance of Commercial Polyvinyl Chloride Gloves with the Japanese Food Sanitation Act].","authors":"Hiroshi Sakuragi, Mitsutaka Yabutani, Yutaka Abe, Motoh Mutsuga","doi":"10.3358/shokueishi.67.191","DOIUrl":"10.3358/shokueishi.67.191","url":null,"abstract":"<p><p>Gloves that come into contact with food are required to comply with the Japanese Food Sanitation Act. However, it has been reported that licensed food establishments do not always use gloves that meet these requirements. In this study, evaporation residue tests were conducted on polyvinyl chloride gloves, and qualitative analysis of migrants was performed to assess compliance with the positive list. Furthermore, the contents and migration levels of six phthalates were quantified. While samples labeled as compliant with the Act met the standards, all samples that were either non-labeled or of unknown compliance exceeded the evaporation residue standard when heptane was used as a food-simulating solvent. Analysis of the major migrant substances revealed that some components in two samples were not included on the positive list. Moreover, quantification of six phthalates revealed that one sample contained bis (2-ethylhexyl) phthalate. The migration level of this sample was approximately 3000 µg/mL. These findings indicate the need for enhanced guidance to licensed food establishments to promote the use of compliant gloves, as well as increased awareness among general consumers.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"67 4","pages":"191-196"},"PeriodicalIF":0.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148882545","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}

{"title":"[Prevalence of Anisakis Larvae in \"Ready-to-cook\" Mackerel Fillets Distributed in Mie Prefecture, Central Area of Japan].","authors":"Kana Sugimoto, Shigeru Oshima, Nobuo Ohta","doi":"10.3358/shokueishi.66.68","DOIUrl":"10.3358/shokueishi.66.68","url":null,"abstract":"<p><p>The prevalence of Anisakis contamination in \"ready-to-cook (RTC)\" mackerel products distributed in Mie Prefecture, central area of Japan, was examined to assess the risk of anisakiasis. Of 136 mackerel fillets examined, 30 samples (22.1%) were positive for Anisakis larvae. The mackerels caught in the Sea of Japan were higher in frequency of Anisakis contamination (41.4%) compared with those from the Pacific Ocean (7.7%) (p<0.01). Number of Anisakis larvae isolated from RTC mackerel fillets was 169, of which 147 (87.0%) were still alive. Around a half of the Anisakis larvae in mackerel fillets were localized in the mid-part of the abdominal side. Two mackerel species were commonly distributed in Japan, however, Anisakis contamination was mainly observed in Scomber japonicus, but rare in S. australasicus. These findings suggest that the risk of anisakiasis transmitted through RTC mackerels might not be low, however, the risk seems to vary depending on the mackerel species, seasons, fishing grounds, and also distribution of fish products.</p>","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"66 4","pages":"68-73"},"PeriodicalIF":0.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145453327","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}