Food Hygiene and Safety Science最新文献_第8页

[Surveillance of Acaricides in Honey]. 蜂蜜中杀螨剂的监测。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-04-25 DOI: 10.3358/shokueishi.63.92

Yumi Ohba, Takayuki Nakajima, Maki Kanda, H. Hayashi, Chieko Nagano, Souichi Yoshikawa, Youko Matsushima, Hiroshi Koike, Momoka Hayashi, K. Otsuka, Takeo Sasamoto

引用次数: 1

[Secondary Contamination by Wheat Allergens across Cooking Bowls through the Use of Sponge Scourers]. [通过使用海绵洗涤器在烹饪碗中产生的小麦过敏原二次污染]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-04-25 DOI: 10.3358/shokueishi.63.70

Hiroyuki Hashimoto, Tatsuya M. Ikeda, Masato Yoshimitsu, Kyohei Kiyota

{"title":"[Secondary Contamination by Wheat Allergens across Cooking Bowls through the Use of Sponge Scourers].","authors":"Hiroyuki Hashimoto, Tatsuya M. Ikeda, Masato Yoshimitsu, Kyohei Kiyota","doi":"10.3358/shokueishi.63.70","DOIUrl":"https://doi.org/10.3358/shokueishi.63.70","url":null,"abstract":"After washing the cooking utensils used to prepare liquid batter, flour may remain in the scrubbing sponge. Secondary contamination of cooking devices with wheat allergens is a concern if such scrubbing sponges are used to clean other equipment. Therefore, in this study, bowl washing with detergent, using a scrubbing sponge was evaluated as a cleaning method following liquid batter cooking. Multiple trials revealed that wheat allergens were transferred from a bowl coated with 10 g of liquid batter to an unused bowl via sponge scrubbing with a positive rate of approximately 80%. Residual batter was observed in the scrubbing sponge after cleaning and rinsing procedures, with a residual rate of about 20%. Detailed observation of the residue revealed that proteins such as gluten were attached to the cell skeleton, and between the skeletons of the sponge, and starch granules were attached to the proteins. Even with sponge rinsing conditions added to the protocol, complete removal of wheat allergen was difficult. These studies indicate that particular scrubbing sponges for cleaning the residual wheat on cooking utensils should be dedicated exclusively in cooking facilities that prepare allergy-friendly-foods to avoid risk of allergen contamination.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"26 9 1","pages":"70-78"},"PeriodicalIF":0.3,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82550946","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

[Isolating Venomous Constituents of Paralepistopsis acromelalgaand Simultaneous Analysis of Its Compounds]. 肢端藻副鼻藿有毒成分的分离及其化合物的同时分析。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-04-25 DOI: 10.3358/shokueishi.63.79

Y. Ishida, H. Ouchi, T. Kan, H. Shinohara, Katsunori Nakajima, Yuka Nagaoka

引用次数: 1

[Survey of Total Mercury Content in Fishery Products]. [渔业产品中总汞含量调查]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-04-25 DOI: 10.3358/shokueishi.63.85

Aiko Yutani, T. Nakatani, A. Ozaki, Yukihiko Yamaguchi, T. Yamano

{"title":"[Survey of Total Mercury Content in Fishery Products].","authors":"Aiko Yutani, T. Nakatani, A. Ozaki, Yukihiko Yamaguchi, T. Yamano","doi":"10.3358/shokueishi.63.85","DOIUrl":"https://doi.org/10.3358/shokueishi.63.85","url":null,"abstract":"The total mercury content in 112 fishery products, purchased from Osaka city during 2013-2018, was measured using a heating vaporization mercury analyzer. The average total mercury content in all tuna processed products was found out to be 0.115 μg/g (median=0.070 μg/g). Notably, albacore tuna exhibited the highest mercury content with an average concentration of 0.301 μg/g (median=0.296 μg/g). The total mercury concentration of the fishery products, except processed tuna and Kezuribushi (comprising shavings of dried and smoked mackerel, sardine, as well as horse mackerel), was generally low (<0.1 μg/g).The provisional tolerable weekly intake (PTWI) for mercury as set by the Joint FAO/WHO Expert Committee on Food Additives is 4.0 μg/kg body weight/week. On an average, for Japanese diet, the total weekly mercury intake from fishery products for a person weighing 50 kg was estimated to be 0.13 μg/kg body weight/week, which was 3.3% of the PTWI. These values indicate that it was not a problem to consume fishery products normally. However, albacore tuna cans have a relatively high total mercury concentration; thus, pregnant women consuming them daily may exceed the tolerable weekly intake of methylmercury (2 μg/kg body weight/week) as set by the Food Safety Commission of Japan.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"42 1","pages":"85-91"},"PeriodicalIF":0.3,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86547184","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: 1

[Study of Rapid Simultaneous Determination of 6 Fungicides in Lemon Using Three-Layer Extraction]. [三层萃取法快速同时测定柠檬中6种杀菌剂的研究]

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-02-25 DOI: 10.3358/shokueishi.63.47

Takumi Daimon, Kunihiko Takahashi

引用次数: 0

[Recognition and Prevalence of "Designated Ingredient, etc." in Health Foods]. 【保健食品中“指定成分等”的认识与流行】。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-02-25 DOI: 10.3358/shokueishi.63.20

T. Chiba, N. Tanemura, C. Nishijima, K. Umegaki

{"title":"[Recognition and Prevalence of \"Designated Ingredient, etc.\" in Health Foods].","authors":"T. Chiba, N. Tanemura, C. Nishijima, K. Umegaki","doi":"10.3358/shokueishi.63.20","DOIUrl":"https://doi.org/10.3358/shokueishi.63.20","url":null,"abstract":"From 2012 to 2017, many adverse events, such as irregular vaginal bleeding and menstrual disorders, associated with the use of health foods containing Pueraria mirifica were reported in PIO-NET. Health foods containing P. mirifica claim mastogenic or body shaping effects, and it is for this reason that many women use these products. As a result, the Japanese government investigated and assessed the possibility of the occurrence of adverse effects associated with the use of other ingredients in health foods and labelled P. mirifica, Coleus forskohlii, black cohosh, and greater celandine as \"designated ingredient, etc.\"The present study showed that recognition of \"designated ingredient, etc.\" was 45.9% and that there was a difference between consumers and healthcare professionals. The prevalence of food containing P. mirifica use was 1.2%. Almost half of users experienced adverse events, such as irregular vaginal bleeding and menstrual disorder. Some subjects had a good perception towards \"designated ingredient, etc.,\" such as \"It seems effective\"(32.7%) and \"It seems good for health\"(18.9%). After reading the descriptive text, their positive perceptions decreased.In conclusion, the recognition of \"designated ingredient, etc.\" is insufficient. To avoid adverse events associated with \"food containing designated ingredient, etc.,\" detailed information should be provided.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"10 1","pages":"20-26"},"PeriodicalIF":0.3,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80440737","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: 1

[Study of Rapid HPLC Method for the Determination of Antioxidants in Foods, and Standard Solution Stability during Storage]. 快速高效液相色谱法测定食品中抗氧化剂及标准溶液贮存稳定性的研究

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-02-25 DOI: 10.3358/shokueishi.63.12

Yoko Mikami, Y. Takagi, H. Miyakawa, Y. Yamajima, Narue Sakamaki, C. Kobayashi

{"title":"[Study of Rapid HPLC Method for the Determination of Antioxidants in Foods, and Standard Solution Stability during Storage].","authors":"Yoko Mikami, Y. Takagi, H. Miyakawa, Y. Yamajima, Narue Sakamaki, C. Kobayashi","doi":"10.3358/shokueishi.63.12","DOIUrl":"https://doi.org/10.3358/shokueishi.63.12","url":null,"abstract":"In this study, we simultaneously determined three antioxidants, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tert-butylhydroquinone (TBHQ), using HPLC equipped both with a photodiode array detector and a fluorescence detector in 25 minutes per sample. Due to the combined use of the two detectors, we could achieve improved target selectivity. Further, quantification at the specific wavelengths for each target substance particularly increased BHT detection sensitivity. This approach enabled us to avoid repeated measurements during daily inspections. Furthermore, detections were performed using LC-MS/MS instead of GC-MS to overcome the problem of helium gas shortage.In addition, we investigated antioxidant stability in standard solutions during storage. Although TBHQ was stable in methanol with ascorbic acid at -20℃, ascorbic acid storage has possibility to lead to decrease in BHT and BHA concentrations. We recognized that the mixture of BHT and BHA dissolved in methanol at 4℃ and that of BHT, BHA and TBHQ dissolved in methanol with ascorbic acid at -20℃ were suitable for about one year.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"19 1","pages":"12-19"},"PeriodicalIF":0.3,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86534839","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: 2

[Important Points at Interpretation ofNongenotoxic-Carcinogenicity Induced by Pesticidesin Rodent Bioassays]. [在啮齿动物生物测定中解释农药诱导的非基因毒性致癌性的要点]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-02-25 DOI: 10.3358/shokueishi.63.34

Hiroshi Satoh, Satoshi Machino, Tatsuya Fujii, Midori Yoshida, Satoshi Asano, Yoko Yokoyama, Katsuhiro Miyajima

{"title":"[Important Points at Interpretation ofNongenotoxic-Carcinogenicity Induced by Pesticidesin Rodent Bioassays].","authors":"Hiroshi Satoh, Satoshi Machino, Tatsuya Fujii, Midori Yoshida, Satoshi Asano, Yoko Yokoyama, Katsuhiro Miyajima","doi":"10.3358/shokueishi.63.34","DOIUrl":"https://doi.org/10.3358/shokueishi.63.34","url":null,"abstract":"Assessment of carcinogenicity is important for human health at dietary risk assessment of pesticide residues. This article indicated important points on interpretation of carcinogenicity in toxicological evaluation of pesticide residues based on principles of risk analysis in foods by CODEX to be a guide for risk assessors. This guidance was referred from the guidance on carcinogenicity evaluation by international and/or national organizations, and the interpretations of Food Safety Commissions of Japan (FSCJ) published in their risk assessment reports. We focused on carcinogenicity obtained from routine carcinogenicity bioassays in rodents. The guidance includes the purpose and usefulness of the bioassay studies, consideration points to be carcinogenicity and influencing factors to carcinogenicity in the test to judge carcinogenic hazard at hazard identification. Considering on human relevance as carcinogenic hazard also was proposed using practical case examples. Next, a carcinogenic hazard is evaluated on dose-response relationship to judge points of departure on carcinogenicity. At the end of this article, we challenged our recommendation on future assessment of carcinogenicity to progress from hazard to risk.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 1 1","pages":"34-42"},"PeriodicalIF":0.3,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89574280","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

[Consultation and Information Source of Interaction between Drugs and Health Foods among Pharmacists and Dietitians]. [药师、营养师对药品与保健食品相互作用的咨询及信息来源]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-02-25 DOI: 10.3358/shokueishi.63.27

T. Chiba, N. Tanemura, C. Nishijima

{"title":"[Consultation and Information Source of Interaction between Drugs and Health Foods among Pharmacists and Dietitians].","authors":"T. Chiba, N. Tanemura, C. Nishijima","doi":"10.3358/shokueishi.63.27","DOIUrl":"https://doi.org/10.3358/shokueishi.63.27","url":null,"abstract":"The prevalence of health food use is increasing not only among healthy individuals but also among patients. Many patients consume drugs and health foods concomitantly, and most of them use more than one drug and one health food. In this regard, the interactions between drugs and health foods should be addressed. However, it is not clear where healthcare professionals can get sufficient information about the interactions between drugs and health foods. To address this issue, we conducted an online questionnaire about the consultation and attitude concerning and information source of interactions between drugs and health foods among pharmacists and dietitians. Only 29.7% of pharmacists and 14.0% of dietitians always confirmed the use of health foods among their patients, even though they work at pharmacies or hospitals. Regarding concomitant use, 79.2% of pharmacists and 60.2% of dietitians allowed their patients to continue concomitant use, and less than 20% of them advised their patients to avoid concomitant use. Most of them checked the manufacturer's website and could not obtain sufficient information about the interactions between drugs and health foods. However, they utilized the \"Information system on safety and effectiveness for health foods (HFNet),\" which is the website of the National Institutes of Biomedical Innovation, Health and Nutrition, to obtain information, if they were aware of this. In conclusion, pharmacists and dietitians need more information about the interactions between drugs and health foods, and HFNet may play an important role as information source.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"12 1","pages":"27-33"},"PeriodicalIF":0.3,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72490755","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: 2

[Validation Study on an Improved Quantitative Method for Aflatoxins in Foods]. 食品中黄曲霉毒素定量检测改进方法的验证研究

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-02-25 DOI: 10.3358/shokueishi.63.43

Masato Yoshimitsu, Kotaro Uchida, Masakazu Osakada, Hiroshi Matsui, Ryosei Ueno, Takuya Fujiwara, K. Akutsu, M. Shinya

{"title":"[Validation Study on an Improved Quantitative Method for Aflatoxins in Foods].","authors":"Masato Yoshimitsu, Kotaro Uchida, Masakazu Osakada, Hiroshi Matsui, Ryosei Ueno, Takuya Fujiwara, K. Akutsu, M. Shinya","doi":"10.3358/shokueishi.63.43","DOIUrl":"https://doi.org/10.3358/shokueishi.63.43","url":null,"abstract":"As an analytical method for aflatoxins in foods, the analytical method based on the notification by the director of the Food Safety Department, Pharmaceutical and Food Safety Bureau, Ministry of Health, Labour and Welfare (August 16, 2011) has been established. In order to improve the operability and analytical performance of the conventional method, this study aimed to construct an improved method that optimized selection of immunoaffinity column (IAC) and purifying condition, and omitted evaporation after the purification with IAC. In the recovery test performed by adding 2.5 ng/g of aflatoxin B1, B2, G1 and G2 standard solutions into 9 kinds of food samples, the improved method achieved the established target values: 77.0-99.7% of recovery, 1.7-5.6% of intra-assay coefficient of validation, and 0.9-3.6% of inter-assay of coefficient of variation, respectively. The improved method also achieved 4.3-10.5% greater recovery and 1.5 hours shorter preparation time than the conventional one. These results indicate applicability of the improved method for 9 kinds of foods and its efficacy as an analytical method for aflatoxins in foods.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"120 1","pages":"43-46"},"PeriodicalIF":0.3,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87748449","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