Food Hygiene and Safety Science最新文献_第9页

[Electrophysiological Effect of Citreoviridin on Human InducedPluripotent Stem Cell-derived Cardiomyocytes]. [黄绿霉素对人多能干细胞源性心肌细胞的电生理影响]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.210

Yosuke Uchiyama, Daiju Yamazaki, Naoki Kobayashi, Yasunari Kanda, Yoshiko Sugita-Konishi

{"title":"[Electrophysiological Effect of Citreoviridin on Human InducedPluripotent Stem Cell-derived Cardiomyocytes].","authors":"Yosuke Uchiyama, Daiju Yamazaki, Naoki Kobayashi, Yasunari Kanda, Yoshiko Sugita-Konishi","doi":"10.3358/shokueishi.63.210","DOIUrl":"https://doi.org/10.3358/shokueishi.63.210","url":null,"abstract":"Citreoviridin (CTV) is a mycotoxin produced by various fungi, including Penicillium citreonigrum. One of the toxicities reportedly associated with CTV is neurotoxicity. CTV is also suspected to be associated with acute cardiac beriberi (also known as \"Shoshin-kakke\") and Keshan disease, which can have adverse effects on the heart, so the in vivo and in vitro toxicity of CTV on the heart or cardiomyocytes in experimental animal models have been reported. However, the toxicity of CTV for the human heart, especially its electrophysiological effect, remains poorly understood. Therefore, to investigate the electrophysiological effect of CTV on the human cardiomyocytes, we conducted a multi-electrode array (MEA) using human induced pluripotent stem cell-derived cardiomyocytes (hiPSC-CMs). The MEA revealed that 30 μmol/L of CTV stopped the beating of hiPSC-CMs, and the field potential duration and first peak amplitude were shortened at 10 μmol/L. Before the hiPSC-CMs stopped beating, the length of the inter-spike interval varied two- to four-fold. These results demonstrated that CTV induced an electrophysiological disturbance on human cardiomyocytes. This is first paper to elucidate the electrophysiological effect of CTV on human heart directly and may aid in analyzing the risk associated with CTV to ensure food safety.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 6","pages":"210-217"},"PeriodicalIF":0.3,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9419923","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

[Analysis of Ciguatoxins in the Spotted Knifejaw, Oplegnathus punctatus from the Waters of Japan]. [日本水域斑点刀颚鱼(Oplegnathus punctatus)的雪卡毒素分析]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.190

Takumi Tomikawa, Kyoko Kuniyoshi, Shiori Ito, Satsuki Sakugawa, Akira Ishikawa, Toshio Saito, Takashi Kojima, Hiroshi Asakura, Tsuyoshi Ikehara, Naomasa Oshiro

{"title":"[Analysis of Ciguatoxins in the Spotted Knifejaw, Oplegnathus punctatus from the Waters of Japan].","authors":"Takumi Tomikawa, Kyoko Kuniyoshi, Shiori Ito, Satsuki Sakugawa, Akira Ishikawa, Toshio Saito, Takashi Kojima, Hiroshi Asakura, Tsuyoshi Ikehara, Naomasa Oshiro","doi":"10.3358/shokueishi.63.190","DOIUrl":"https://doi.org/10.3358/shokueishi.63.190","url":null,"abstract":"Ciguatera fish poisoning (CFP) is recognized as the most frequent seafood poisoning due to the consumption of fish containing the principal toxins, ciguatoxins (CTXs). In Japan, CFP events have been reported annually from Okinawa and Amami Islands, locating subtropical regions. In addition, there have been reported several outbreaks due to consumption of the fish caught from the Pacific coast of the Mainland and they were often caused by the matured spotted knifejaw, Oplegnathus punctatus. As part of our research on CFP in Japan, we investigated CTXs analysis by LC-MS/MS on 176 individuals of O. punctatus (weight: 100-6,350 g, standard length: 13-60 cm) from the coast of the Mainland (Honshu, Shikoku, and Kyushu), Amami, Okinawa, and Ogasawara (Bonin) Islands. CTXs were detected from only two specimens collected from Okinawa. Total CTXs levels of the two specimens were at 0.014 and 0.040 μg/kg, respectively, exceeding FDA guidance level at 0.01 μg CTX1B equivalent/kg. However, they might be little risk of CFP because consuming over 1.5 kg of flesh is needed to develop intoxication. The toxins consisted of CTX1B analogs including CTX1B, 52-epi-54-deoxyCTX1B, CTX4A, and CTX4B, and no CTX3C analogs, supporting the finding that ciguatoxic fishes in Okinawan Waters containing only CTX1B analogs.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 5","pages":"190-194"},"PeriodicalIF":0.3,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40663540","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

[Determination of Chlorothalonil Metabolite I in Livestock Products by LC-MS/MS]. 畜产品中百菌清代谢物I的LC-MS/MS测定

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.195

Maki Kobayashi, Naoko Sakai, Yuki Ohmachi, Yuka Morita, Satoru Nemoto, Kenji Ohtsuka

引用次数: 0

[AFM₁ Content Survey in Dairy Products for Infants]. [AFM1婴幼儿乳制品含量调查]。

IF 0.3 4区农林科学

Food Hygiene and Safety Science Pub Date : 2022-01-01 DOI: 10.3358/shokueishi.63.158

Sayaka Teratani, Masami Ki, Taro Murakami, Satoshi Takatori

{"title":"[AFM1 Content Survey in Dairy Products for Infants].","authors":"Sayaka Teratani, Masami Ki, Taro Murakami, Satoshi Takatori","doi":"10.3358/shokueishi.63.158","DOIUrl":"https://doi.org/10.3358/shokueishi.63.158","url":null,"abstract":"Infant formula in liquid for childcare can be stored at room temperature for a certain period of time, reducing the burden of childcare and preparing for disasters. Against this background, domestic manufacturing and sales began in March 2019. AFM1 is a metabolite of aflatoxin B1 (AFB1), a carcinogenic mycotoxin, and is contained in the milk of livestock fed a diet contaminated with AFB1. At present, standard values have not been set for infant formula in liquid as well as prepared infant formula in liquid, and infants consume a large amount of dairy products per body weight, so care must be taken in the intake.In this study, we investigated the actual condition of AFM1 content in dairy products with high intake of infants. As a result of the investigation, the AFM1 of the detected dairy products was 0.001 to 0.005 μg/kg, which was extremely small compared to the AFM1 in the dairy products reported so far. Since infant nutrition depends on dairy products, it is undeniable that they may consume more than adults, so continuous research is needed.","PeriodicalId":54373,"journal":{"name":"Food Hygiene and Safety Science","volume":"63 4","pages":"158-162"},"PeriodicalIF":0.3,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40335168","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

[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

[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

[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