Food Hygiene and Safety Science最新文献_第5页

[Estimation of the Distribution of Dietary Exposure to Lead Using Two-Dimensional Monte Carlo Simulation: An Attempt to Apply to Total Diet Samples]. [利用二维蒙特卡罗模拟估计饮食中铅暴露的分布:试图应用于总饮食样本]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.1

Yoshinari Suzuki, Midori Kondo, Ikuko Kitayama, Hiroshi Akiyama, Tomoaki Tsutsumi

{"title":"[Estimation of the Distribution of Dietary Exposure to Lead Using Two-Dimensional Monte Carlo Simulation: An Attempt to Apply to Total Diet Samples].","authors":"Yoshinari Suzuki, Midori Kondo, Ikuko Kitayama, Hiroshi Akiyama, Tomoaki Tsutsumi","doi":"10.3358/shokueishi.64.1","DOIUrl":"https://doi.org/10.3358/shokueishi.64.1","url":null,"abstract":"The average dietary exposure to lead (Pb) in male and female Japanese individuals >1 year of age was estimated using 280 total diet samples representing 14 food groups from 10 areas over a two-year period. A probabilistic exposure estimation was performed using a two-dimensional Monte Carlo simulation (2D-MCS) with a Bayesian estimation that consided the uncertainty of the estimation process. The Bayesian estimation was performed using the likelihood function with cumulative distribution function between the lower and upper boundary values for no-detected values. The median dietary exposure to Pb was estimated as 5.82 μg/person/day. The 90% interval was 2.51-16.9 μg/person/day. Comparison with previously reported Pb exposure values indicates that the estimation of Pb exposure distribution using total diet samples is reasonable. The contribution to Pb exposure was highest in the order of food group 8 (light-colored vegetables, mushrooms, and seaweeds: 20.0±16.1%)>food group 1 (rice and rice products: 12.3±19.0%)>food group 10 (fish and shellfish: 10.5±13.9%). Owing to the high uncertainties of contribution ratios, it was not possible to identify dominant food groups contributing to Pb exposure. However, it was evident that the uncertainty of the estimation of Pb exposure was influenced by the uncertainty of Pb concentration than the uncertainty of food consumption rate. In particular, the effect of uncertainty from the Pb concentration of the food group 1 was 68.2%. When the margin of exposures were calculated, the estimated probabilities that a value would be <1 were 14.5% for developmental neurotoxicity to children (1-6 years old), 0.13% for blood pressure and 0.93% for kidney disease in Japanese individuals ≥1 year of age. The findings suggest that the health risk due to dietary Pb exposure is small but not negligible.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 1","pages":"1-12"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10823509","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

[Plasticizers Used in Polyvinyl Chloride Toys (2019-2020)]. [聚氯乙烯玩具中使用的增塑剂(2019-2020)]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.145

Yutaka Abe, Miku Yamaguchi, Yohei Kataoka, Motoh Mutsuga, Kyoko Sato, Naoki Sugimoto

{"title":"[Plasticizers Used in Polyvinyl Chloride Toys (2019-2020)].","authors":"Yutaka Abe, Miku Yamaguchi, Yohei Kataoka, Motoh Mutsuga, Kyoko Sato, Naoki Sugimoto","doi":"10.3358/shokueishi.64.145","DOIUrl":"https://doi.org/10.3358/shokueishi.64.145","url":null,"abstract":"We determined the fifteen types of plasticizers, including four kinds of phthalic acid esters (PAEs) used in 220 polyvinyl chloride (PVC) toys on Japanese market from 2019 to 2020. Three kinds of previously undetected types of PAEs were also detected, but not identified in this study. Di (2-ethylhexyl) terephthalate (DEHTP) was the highest detection rate in 209 soft PVC toys out of 220 toys, with 71.2% for designated toys and 88.9% for not-designated toys, respectively, showing a gradual increase from the previous reports in 2009 and 2014. On the other hand, the usages of o-acetyl tributyl citrate and adipic acid esters decreased, but the six types of PAEs prohibited to use for the designated toys in Japan were not detected in them, the usage of diisobutyl phthalate were increased. In contrast, four types of PAEs were detected in not-designated toys. Among them, the detection ratio of di (2-ethyhexyl) phthalate decreased to about 1/10. The content levels of plasticizers in per each sample were continued to keep low level from the report five years ago. These results showed that the main plasticizer used in PVC toys is DEHTP, and that the usage of other plasticizers was decreased.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 4","pages":"145-153"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10180846","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

[Perception of Public Health Nurses on Health Foods and Utilization of Health Food Informationduring Specific Health Guidance]. 【公共卫生护士对保健食品的认知与专项健康指导中保健食品信息的利用】。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.167

Daisuke Furushima, Miku Tateyama, Tsuyoshi Chiba, Shoko Ishikawa, Asami Sonobata, Miki Hagihara, Mai Matsutani, Serika Toyokura

{"title":"[Perception of Public Health Nurses on Health Foods and Utilization of Health Food Informationduring Specific Health Guidance].","authors":"Daisuke Furushima, Miku Tateyama, Tsuyoshi Chiba, Shoko Ishikawa, Asami Sonobata, Miki Hagihara, Mai Matsutani, Serika Toyokura","doi":"10.3358/shokueishi.64.167","DOIUrl":"10.3358/shokueishi.64.167","url":null,"abstract":"This study aimed to investigate the awareness of public health nurses (PHNs) regarding health foods and the actual utilization of health food-related information in specific health guidance. A questionnaire survey among PHNs working in municipalities in Kagoshima Prefecture (n=170, response rate; 41.5%) was conducted in September 2022. As a result, 39.4% of the PHNs had experience using health foods, and 43.5% consulted about health food from local residents. Major topics of consultation included effectiveness (78.4%) and drug interactions (35.1%). Approximately 10.2% of the PHNs always confirm the use of health food during specific health guidance, while 41.6% did not ever check. Additionally, 36.3% of the PHN were aware of the obligation to report adverse events caused by health foods to the prefectural governments and Ministry of Health, Labor, and Welfare. The present study showed that recognition and intelligibility on health foods varied among PHNs. Therefore, knowledge acquisition on safety and efficacy is needed for proper use of health foods.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 5","pages":"167-173"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50163709","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

[Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning]. [引起食物中毒的 Omphalotus guepiniformis 的颜色反应鉴定]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.232

Hideyuki Shinohara, Ryuma Okawara, Ikuko Ito, Yoshitaka Ishida, Kosuke Ota, Yuka Nagaoka

引用次数: 0

[Modified Methods for Analyzing Bisphenol A Content for Migration Tests from Polycarbonate Food Apparatuses, Containers, and Packaging]. [用于从聚碳酸酯食品器具、容器和包装中迁移试验的双酚A含量分析的改进方法]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.111

Yohei Kataoka, Motoh Mutsuga, Yutaka Abe, Midori Kondo, Michiyo Yotsuyanagi, Kyoko Sato

引用次数: 0

[Applicability of Qualitative Real-Time PCR Methods for Detecting Wheat, Buckwheat, and Peanut in Processed Food]. [定性实时荧光定量PCR检测加工食品中小麦、荞麦和花生的适用性]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.34

Akiko Miyazaki, Hiromu Taguchi, Satoshi Watanabe, Kyoko Ogata, Yasuaki Nagatomi, Ryota Ueda, Ken Shimizu, Takashi Hirao

引用次数: 0

[Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS]. [HPLC - LC-MS/MS法分析食品中游离泛酸]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.47

Masakazu Horie, Moe Watanabe, Atsuko Tada, Kyoko Sato

{"title":"[Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS].","authors":"Masakazu Horie, Moe Watanabe, Atsuko Tada, Kyoko Sato","doi":"10.3358/shokueishi.64.47","DOIUrl":"https://doi.org/10.3358/shokueishi.64.47","url":null,"abstract":"A simple and reliable analytical method has been developed for the determination of pantothenic acid in food. For the high-protein food, 20 mL of water was added to 2 g of sample, and after homogenization extraction, 1 mL of 15% zinc sulfate solution was added, mixed well, centrifuged, and the supernatant was filtered to make the test solution. For the low-protein food, 20 mL of 1% formic acid solution was added to 2 g of sample, homogenized, extracted, centrifuged, and the supernatant was filtered to make the test solution. The HPLC separation was carried out on a L-column2 ODS column with 0.02 mol/L phosphate solution (pH 3.0)- acetonitrile (95 : 5) as the mobile phase, and detected at 200 nm. The LC-MS/MS conditions were L-column2 ODS as the separation column, 5 mmol/L ammonium formate (containing 0.01% formic acid)-methanol (85 : 15) as the mobile phase, and multiple reaction monitoring (MRM) was used for detection. The recoveries of pantothenic acid in milk powder and nutritional food products were more than 88% with high precision. As a result of analyzing commetrcially available foods labeled as containing pantothenic acid, analytical values almost identical to the labeled values were obtained, and a high correlation was observed between the values obtained by HPLC and LC-MS/MS.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 1","pages":"47-52"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10823510","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

[Surveillance of the Naturally Derived Benzoic Acid Levels in Fruits and Fruit Products, and Comparison of Analytical Methods]. [水果和水果制品中天然苯甲酸含量的监测及分析方法的比较]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.94

Yu Shiozawa, Itoko Baba, Keiko Iwakoshi, Rina Nakamura, Yukiko Yamajima, Narue Sakamaki, Chigusa Kobayashi, Kenji Otsuka

引用次数: 0

[Validation of Method for Nitrite Determination in Foods]. [食品中亚硝酸盐测定方法的验证]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.240

Kyoko Sato, Shoko Terami, Takahiro Sasaki, Hikaru Sakurai, Akira Shimoyama, Haruko Sekido, Shoichi Tahara, Takahiko Hara, Takudo Ito, Shinji Yamamoto, Mika Yoshida, Takahiro Watanabe, Chiye Tatebe, Hiroki Kubota, Atsuko Tada

{"title":"[Validation of Method for Nitrite Determination in Foods].","authors":"Kyoko Sato, Shoko Terami, Takahiro Sasaki, Hikaru Sakurai, Akira Shimoyama, Haruko Sekido, Shoichi Tahara, Takahiko Hara, Takudo Ito, Shinji Yamamoto, Mika Yoshida, Takahiro Watanabe, Chiye Tatebe, Hiroki Kubota, Atsuko Tada","doi":"10.3358/shokueishi.64.240","DOIUrl":"10.3358/shokueishi.64.240","url":null,"abstract":"In general, nitrite in food is extracted under slightly alkaline conditions, deproteinized, and analyzed by a colorimetric method using color development by diazotization. However, depending on the sample, the sample solution may become cloudy and difficult to filter by the deproteinization treatment of the analytical method. Recently, an improved analytical method that solves these problems has been reported. Therefore, a validation study was performed on the improved analytical method was performed. The concentrations of sodium nitrite added to cod roe, fish sausage, and ham, which were not labeled with sodium nitrite, were set at the upper limits of the standards for use. We set the target values of 70-120% for trueness, less than 15% for intralaboratory reproducibility, and less than intralaboratory reproducibility for repeatability. As a result, the target values were met for the three samples verified: 88-92% for trueness, 2.0-3.0% for repeatability, and 3.2-4.3% for intralaboratory reproducibility. In addition, an interlaboratory study was conducted by eight institutes on the improved analytical method for nitrite. At each institution, sodium nitrite was added to the same three samples as in the validation study, at concentrations equivalent to twice the lower limit of quantification and the upper limit of the standards for use and analyzed in triplicate. The estimated trueness from the obtained analyses ranged from 82 to 95%, the repeatability ranged from 2.3 to 5.8%, and the inter-room reproducibility ranged from 3.5 to 11%. Thus, the improved analytical method could be useful for determining nitrite in foods.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 6","pages":"240-245"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139089381","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

[Characteristics of Adverse events of Dietary Supplements Provided byMedical Professionals and their Application in Causality Evaluation Algorithm]. 医学专业人员提供的膳食补充剂不良事件特征及其在因果评价算法中的应用

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.13

Keizo Umegaki, Hirotomo Nakamura, Hiroshi Yamada

{"title":"[Characteristics of Adverse events of Dietary Supplements Provided byMedical Professionals and their Application in Causality Evaluation Algorithm].","authors":"Keizo Umegaki, Hirotomo Nakamura, Hiroshi Yamada","doi":"10.3358/shokueishi.64.13","DOIUrl":"https://doi.org/10.3358/shokueishi.64.13","url":null,"abstract":"This study aimed to characterize the adverse events of dietary supplements provided by medical professionals and to examine whether there are challenges when applying each case to the causality evaluation algorithm. Data from 290 individual cases collected by the Tokyo Metropolitan Government in cooperation with the Tokyo Medical Association and Tokyo Pharmaceutical Association were analyzed. The causality evaluation algorithm that was used in this study was reported previously. Female patients accounted for 73% of those who experienced adverse events. Both male and female patients who had adverse events were in their 60s and 70s. Many of the participants had underlying diseases and aimed to improve their medical conditions. Furthermore, skin symptoms were the most common. Many of the supplements were made from natural substances, with an average of 7.7 ingredients in each product. More than half of the products were used for less than one month. In most cases, symptoms improved after discontinuation of the products or after the administration of medications. When each event was applied to the causality assessment algorithm, it was necessary to understand the information as follows: in cases of product discontinuation with simultaneous medications recovery was not concluding the product discontinuation, and the physician's judgement should be place as objective evidence. The algorithm was successfully applicable to cases provided by medical professionals and the evaluated results for all cases were 30% possible and 62% highly possible. The evaluated results indicate the relationship between products/ingredients and the symptom, and by adding information on the symptom and its severity, it is possible to clarify the phenomenon to be noted.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 1","pages":"13-20"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10823513","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