Food Hygiene and Safety Science最新文献_第6页

[A Simple and Rapid Analysis Method for Nonvolatile Amines via LC-MS/MS]. 非挥发性胺的LC-MS/MS快速分析方法

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.136

Yoshitsugu Okubo, Tomotada Iwamoto

引用次数: 0

[Storage Stability of Nitrite in Nitrite Analysis of Meat Products]. [肉制品亚硝酸盐分析中亚硝酸盐的储存稳定性]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.226

Sumiyo Yamamoto, Shoichi Tahara, Etsuko Ishii, Yuko Takagi, Chigusa Kobayashi

{"title":"[Storage Stability of Nitrite in Nitrite Analysis of Meat Products].","authors":"Sumiyo Yamamoto, Shoichi Tahara, Etsuko Ishii, Yuko Takagi, Chigusa Kobayashi","doi":"10.3358/shokueishi.64.226","DOIUrl":"10.3358/shokueishi.64.226","url":null,"abstract":"For the analysis of nitrite ions in food, the stabilities of nitrite ions in meat products and their standard solutions were evaluated. Nitrite is easily oxidized or reduced; hence, products with standard solutions or colour retention agent must be carefully handled. To assess the stability and decreasing trend of nitrite, we examined the storage stability of standard solutions using calibration curves, the time course of nitrite in chopped meat products stored under different conditions, and the time course of nitrite in the sample solutions. Regarding calibration curves, the storage stability was determined for standard solutions that were prepared with ultrapure water at concentrations of 0.025 and 0.4 μg/mL and were stored at 5℃ for one year. The results revealed no changes in concentration of any solution over time, suggesting that no readjustments to the standard solution concentration were necessary before testing until one year after their preparation. Time course of nitrite in chopped meat products stored under different conditions showed a significant decrease in nitrite in refrigerated storage (5℃), whereas stability of nitrite was maintained for up to 1 day in frozen storage (-20℃) and for 14 days in frozen storage (-40℃). The time course of nitrite in the sample solutions showed that the quantitative values of nitrite in the extract remained unchanged within one week of extraction for the meat products tested in the study.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 6","pages":"226-231"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139089379","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

[The Validity of the Poisson Distribution to Analyze Microbial Colony Counts on Agar Plates for Food Samples]. [泊松分布分析食品样品琼脂平板上微生物菌落计数的有效性]。

IF 0.2 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.174

Hiroshi Fujikawa

{"title":"[The Validity of the Poisson Distribution to Analyze Microbial Colony Counts on Agar Plates for Food Samples].","authors":"Hiroshi Fujikawa","doi":"10.3358/shokueishi.64.174","DOIUrl":"10.3358/shokueishi.64.174","url":null,"abstract":"Microbial colony counts of food samples in microbiological examinations are one of the most important items. The probability distributions for the colony counts per agar plate at the dilution of counting had not been intensively studied so far. Recently we analyzed the colony counts of food samples with several probability distributions using the Pearson's chi-square value by the \"traditional\" statistics as the index of fit [Fujikawa and Tsubaki, Food Hyg.Saf.Sc., 60, 88-95 (2019)]. As a result, the selected probability distributions depended on the samples. In this study we newly selected a probability distribution, namely a statistical model, suitable for the above data with the method of maximum likelihood from the probabilistic point of view. The Akaike's Information Criterion (AIC) was used as the index of fit. Consequently, the Poisson model were better than the negative binomial model for all of four food samples. The Poisson model was also better than the binomial for three of four microbial culture samples. With Baysian Information Criterion (BIC), the Poisson model was also better than these two models for all the samples. These results suggested that the Poisson distribution would be the best model to estimate the colony counts of food samples. The present study would be the first report on the statistical model selection for the colony counts of food samples with AIC and BIC.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 5","pages":"174-178"},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50163711","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

[Determination of Flubendazole and Metabolite in Livestock Products Using LC-MS/MS]. 畜产品中氟苯达唑及其代谢物的LC-MS/MS测定

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.130

Ryo Okabe, Satoru Nemoto, Mitsutoshi Aoyagi

引用次数: 0

[Validation Study on Developed Methods for Anions and Bromic Acid in Various Mineral Waters by Ion Chromatography]. [离子色谱法测定各种矿泉水中阴离子和溴酸方法的验证研究]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.161

Hiroshi Sakuragi, Masako Suzuki, Hiroyuki Ohno

{"title":"[Validation Study on Developed Methods for Anions and Bromic Acid in Various Mineral Waters by Ion Chromatography].","authors":"Hiroshi Sakuragi, Masako Suzuki, Hiroyuki Ohno","doi":"10.3358/shokueishi.64.161","DOIUrl":"https://doi.org/10.3358/shokueishi.64.161","url":null,"abstract":"Five kinds of anions namely fluoride, chlorate, chlorite, nitrate and nitrite ions, and bromic acid were determined in various mineral waters (MWs), and the methods were validated. MWs are varying in the degree of hardness and contents of carbonate. When the five anions were measured based on the official method of tap water, the peak shape of fluoride ion in MWs with high degree of hardness was different from the standard solution, making it difficult to determine. The same phenomenon was also observed when bromic acid was measured. In order to achieve accurate determination, five-fold dilution with ultrapure water was carried out on the samples. With the additional step, the abnormal peak of both analytes was improved, and no difference in the retention times between standard and sample solutions was observed. The validation tests were performed using the developed methods with the additional diluting step, and the results of all target substances met the criteria of the guideline on analytical method validation for MW in Japan. Our results suggested that the methods we developed could be useful for the accurate determination of the anions and bromic acid in various MWs on the market.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 4","pages":"161-165"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10180850","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

[Efficacy of Bright Greenish-Yellow Fluorescence Sorting on Mycotoxin-Contaminated Nutmeg Selection and Characterization of Fungal Flora Related to Mycotoxin Production]. 【明亮绿黄色荧光分选对真菌毒素污染的肉豆蔻的效果——与真菌毒素产生相关的真菌区系的选择和鉴定】。

IF 0.2 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.179

Naoki Kobayashi, Kiyoshi Okano, Yoshiko Sugita-Konishi

引用次数: 0

[Development of Analytical Method and Surveillance ofGibberellic Acid in Banana, Cherry, and Kiwi Fruit]. [香蕉、樱桃和猕猴桃中赤霉素的分析方法开发与监测]。

IF 0.2 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.123

Yuki Yamasaki, Yoshinari Suzuki, Ikuko Kitayama, Mari Nunome, Midori Kondo, Takatoshi Sakai, Satoru Nemoto, Hiroshi Akiyama, Tomoaki Tsutsumi

{"title":"[Development of Analytical Method and Surveillance ofGibberellic Acid in Banana, Cherry, and Kiwi Fruit].","authors":"Yuki Yamasaki, Yoshinari Suzuki, Ikuko Kitayama, Mari Nunome, Midori Kondo, Takatoshi Sakai, Satoru Nemoto, Hiroshi Akiyama, Tomoaki Tsutsumi","doi":"10.3358/shokueishi.64.123","DOIUrl":"10.3358/shokueishi.64.123","url":null,"abstract":"Gibberellic acid (GA3) is commonly used as a plant growth regulator in many food crops owing to its essential signaling functions during plant growth and development. In Japan, a threshold for administrative action for GA3 content of 0.3 mg/kg applies in produce in which maximum residue limits have not been established. Although the threshold is based on previous studies, the GA3 concentrations in individual foods are still unknown. Thus, we surveyed the concentrations of GA3 in banana, cherry, and kiwi fruit on the Japanese market. We developed and validated a method for the analysis of GA3 using solid-phase extraction and LC-MS/MS in accordance with accepted criteria of trueness, repeatability, and selectivity. The limits of detection and of quantification were determined as 0.005 and 0.05 mg/kg, respectively, in all fruits. Concentrations of GA3 did not exceed 0.3 mg/kg regardless of ripeness, suggesting the reasonability of the current regulation of GA3 in banana, cherry, and kiwi fruit. These findings can support prompt administrative action on these fruits, contributing to the regulation of GA3 in Japan.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 4","pages":"123-129"},"PeriodicalIF":0.2,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10180849","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

[Improvement of Nitrite Analysis Method in Food Products]. 食品中亚硝酸盐分析方法的改进

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.21

Takahiro Sasaki, Shoichi Tahara, Mari Morikawa, Tomoki Igarashi, Yuki Sadamasu, Keiko Ushiyama, Yukiko Yamajima, Chigusa Kobayashi

{"title":"[Improvement of Nitrite Analysis Method in Food Products].","authors":"Takahiro Sasaki, Shoichi Tahara, Mari Morikawa, Tomoki Igarashi, Yuki Sadamasu, Keiko Ushiyama, Yukiko Yamajima, Chigusa Kobayashi","doi":"10.3358/shokueishi.64.21","DOIUrl":"https://doi.org/10.3358/shokueishi.64.21","url":null,"abstract":"The conventional analysis method has problems with extraction efficiency, operability, and reproducibility. In this study, we attempted to solve these problems and improve the analytical method to obtain sufficient extraction efficiency and good operability and accuracy. The conventional method was able to get sufficient extraction in dried meat products, where the extraction efficiency of the conventional method was low, by increasing the concentration of sodium hydroxide solution at the time of homogenization. Suction filtration after adding the defoaming agent was added allowed for accurate volume adjustment. The turbidity of the extract caused by insufficient addition of zinc acetate solution was removed by increasing the amount of zinc acetate solution that was added. Turbidity caused by starch was removed by adding pancreatin. The RSD of the quantitative values was improved by adding sodium hydroxide solution and 80-90℃ water and immediately homogenizing. Furthermore, by changing the dilution factor of the extract solution in the colorimetric method, the inhibition of coloration by reducing substances was suppressed, and more accurate quantitative values could be obtained than with the conventional method. The recovery rate was 78.5-105% (RSD 0.7-5.8%), which was a good result. This method was considered to be a useful analytical method that can contribute to improving the inspection accuracy of nitrite ion analysis.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 1","pages":"21-28"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10823515","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

[Development of a Simple Identification Method for Omphalotus guepiniformis by Color Reaction]. 一种简便的颜色反应鉴别方法的建立

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.108

Hideyuki Shinohara, Ryuma Okawara, Yuka Nagaoka

引用次数: 0

[An LC-MS/MS Analytical Method for Moenomycin A in Livestock Products]. 畜产品中莫诺霉素A的LC-MS/MS分析方法[j]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2023-01-01 DOI: 10.3358/shokueishi.64.61

Hiroyuki Kikuchi, Takatoshi Sakai, Tomoko Okura, Satoru Nemoto, Hiroshi Akiyama, Takaaki Taguchi, Tomoaki Tsutsumi

{"title":"[An LC-MS/MS Analytical Method for Moenomycin A in Livestock Products].","authors":"Hiroyuki Kikuchi, Takatoshi Sakai, Tomoko Okura, Satoru Nemoto, Hiroshi Akiyama, Takaaki Taguchi, Tomoaki Tsutsumi","doi":"10.3358/shokueishi.64.61","DOIUrl":"https://doi.org/10.3358/shokueishi.64.61","url":null,"abstract":"A simple and sensitive method for the determination of moenomycin A residues in livestock products using LC-MS/MS was developed. Moenomycin A, a residual definition of flavophospholipol, was extracted from samples with a mixture of ammonium hydroxide and methanol (1 : 9, v/v) preheated at 50℃. The crude extracted solutions were evaporated and purified by liquid-liquid partitioning between a mixture of ammonium hydroxide, methanol and water (1 : 60 : 40, v/v/v) and ethyl acetate. The alkaline layer was taken, and cleaned up using a strong anion exchange (InertSep SAX) solid phase extraction cartridge. The LC separation was performed on an Inertsil C8 column with liner gradient elution using 0.3 vol% formic acid and acetonitrile containing 0.3 vol% formic acid. Moenomycin A was detected using tandem mass spectrometry with negative ion electrospray ionization. Recovery tests were conducted using three porcine samples (muscle, fat and liver) and chicken eggs. Samples were spiked with moenomycin A at 0.01 mg/kg and at the Japanese Maximum Residue Limits (MRLs) established for each sample. The trueness ranged from 79 to 93% and precision ranged from 0.5 to 2.8%. The limit of quantification (S/N≥10) of the developed method is 0.01 mg/kg. The developed method would thus be very useful for regulatory monitoring of flavophospholipol in livestock products.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"64 2","pages":"61-68"},"PeriodicalIF":0.3,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9503178","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