[Molecular Epidemiological Analysis of Hepatitis A Viruses Circulating in Tokyo, 2016-2017].
Authors: Oda M, Somura Y, Nagano M, Kimoto K, Okutsu Y, Shinkai T, Sadamasu K Abstract Hepatitis A virus (HAV) is a common infectious agent that causes acute hepatitis worldwide. Since the incubation period of HAV infection is about one month, it is difficult to identify the source of infection based only on medical interviews. Molecular epidemiological analysis of HAV isolated from patients can help to reveal the infection route and to identify diffuse outbreaks caused by common food vehicles. In the present study, samples were collected from 108 cases notified to the active epidemiological investigation system in...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2019 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of Insect Order by Analyzing Mitochondrial Gene ND5].
Authors: Yamauchi H, Harada M, Tajima R Abstract Polymorphism in the mitochondrial gene ND5 enables the determination of the order, a taxonomic rank, of many insects from the 5 major insect orders-Diptera, Hymenoptera, Hemiptera, Coleoptera, and Lepidoptera. DNA nucleotide sequences of multiple species were determined and more than 19 nucleotides characteristic of each order were identified; this makes it possible to discriminate insects at the order level more precisely and easily than when using conventional techniques. PMID: 30626783 [PubMed - in process] (Source: Shokuhin eiseigaku zasshi. Journal of the Fo...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2019 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Surveillance of Cadmium Concentration in Chocolate and Cocoa Powder Products Distributed in Japan].
Authors: Kataoka Y, Watanabe T, Hayashi K, Akiyama H Abstract Chocolate and cocoa are manufactured from cacao beans produced by the cacao tree (Theobroma cacao). These products may contain cadmium (Cd), which originates from contaminated soil. Here, we surveyed the Cd concentrations in dark chocolate, milk chocolate, white chocolate and cocoa powder products purchased at retail stores in Japan, using inductively coupled plasma mass spectrometry. The Cd concentrations in these chocolate and cocoa powder products ranged from 0.00021 to 2.3 mg/kg and from 0.015 to 1.8 mg/kg, respectively. A weak positive correlation w...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2019 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Survey of Aluminium Content of Processed Food Using Baking Powder (2015-2016)].
Authors: Takanashi M, Ogimoto M, Suzuki K, Haneishi N, Shiozawa Y, Tomioka N, Kimura C, Okamura R, Teramura W, Uematsu Y, Monma K, Kobayashi C Abstract The aluminium (Al) content of Japanese confectionery and foods containing flour was investigated. Some of these items were investigated in previous studies, which examined foods that made use of baking powder containing aluminium potassium sulfate (Alum). Al was detected in 41 of the 123 samples at levels ranging from 0.01 (limit of quantitation) to 0.40 mg/g. The detection rate of Al in almost all confectionery (except Japanese confectionery) was decreased as compa...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2019 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Establishment of Test Methods for Overall Migration Test into Vegetable Oil Applied to Food Contact Materials Intended for Contact with Oils and Fatty Foods].
Authors: Nakanishi T, Kawamura Y, Joichi K, Watanabe Y, Sugimoto T, Abe Y, Mutsuga M Abstract The evaporation residue test designated in the Japanese Food Sanitation Act is used to determine the total migration amount of substances that food contact materials release into foods. Vegetable oil would be the most suitable food simulant for oils and fatty foods, but it is difficult to remove by heating due to its high boiling point, so heptane and 20% ethanol are used as substitute food simulants in the test for plastics and rubbers. The EU has introduced an overall migration test into olive oil for plastics intended...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

Development of Enzyme-Linked Immunosorbent Assay for Analysis of Total Aflatoxins Based on Monoclonal Antibody Reactive with Aflatoxins B1, B2, G1 and G2.
Authors: Yamasaki T, Miyake S, Sato N, Hirakawa Y, Iwasa S, Narita H, Watanabe T Abstract A direct competitive enzyme-linked immunosorbent assay (dc-ELISA) was developed for the determination of total amount of aflatoxin B1, B2, G1 and G2 (AFB1, AFB2, AFG1 and AFG2), using a mouse monoclonal antibody that shows similar reactivity to each of these AFs. The working range of the developed dc-ELISA was 50-230 pg/mL for AFB1, 50-270 pg/mL for AFB2, 60-390 pg/mL for AFG1 and 65-700 pg/mL for AFG2. The recovery of AFs from spiked roasted peanuts was 98%. Further, when 4 samples actually contaminated with AFB1, AFB2, AFG...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of Cyromazine in Livestock Products by LC-MS/MS on an Anion-Cation Exchange Mode ODS Column].
Authors: Okutomi Y, Hayashi H, Matsushima Y, Ohba Y, Nakagawa Y, Koike H, Nagano C, Sekimura K, Kanda M, Hashimoto T Abstract Cyromazine in livestock products was determined using a validated LC-MS/MS method. There are three key points in our methods. First, the extraction was performed with two solutions, methanol and pH 3.0 McIlvaine buffer. The process was optimized for each type of sample. Secondly, cleanup was performed using a reversed-phase and strong cation exchange mixed-mode cartridge. The cartridge was washed with 0.14% ammonium solution. Thirdly, the chromatographic separation was performed on an anio...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[A Screening Analysis Method for Stevia Sweetener in Processed Foods by LC-MS/MS].
Authors: Miyakawa H, Sugiki M, Tahara S, Yamamoto S, Yamajima Y, Uematsu Y, Monma K Abstract A LC-MS/MS-based screening method was developed for stevia sweetener in processed foods. After extraction of stevia sweetener from processed foods by dialysis, the dialysate was diluted with water, and stevia sweetener was measured by LC-MS/MS. Recovery from 5 kinds of processed foods spiked with 10 mg/kg of stevioside (SS), 10 mg/kg of rebaudioside A (RS), or 100 mg/kg of α-glu-cosyltransferase-treated stevia (Gts) product was excellent, and no interfering peak was observed. Thirty-six commercial processe...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

Differentiation of Laboratory Strains of Red Flour Beetle Tribolium castaneum Collected from Various Areas.
Authors: Yamauchi H, Harada M, Miyanoshita A Abstract We recently reported polymorphism in the mitochondrial genes of Tribolium castaneum, a stored grain pest. Here, we show that T. castaneum samples from the main island of Japan can be easily differentiated from samples from other areas by using real-time PCR with minor groove binding (MGB) TaqMan probes containing a single nucleotide polymorphism (SNP) to amplify a 179-bp fragment. This assay was also applicable to samples stored at room temperature for 5 months after natural death, and samples whose DNA was artificially degraded by heat, pressure, or gamma-ray i...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Verification and Improvement of an Official Method for Determining Chlorophyll Decomposition Products Including Pheophorbide].
Authors: Furukawa Y, Fujimoto A, Ueno A, Ogiso M, Fujita K Abstract The official method described in Direction Notification Kanshoku No. 99 (May 8, 1981) for the determination of chlorophyll decomposition products including pheophorbide was verified and improved in order to overcome several problems. Firstly, extraction with a mortar required improvement because of the difficulty of maintaining equal power for a long time. Secondly, the saturated sodium sulfate reagent caused a red-shift of the absorption maximum wavelength from the measured wavelength given in the official method; consequently, the absorption ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Chlorpyrifos-Methyl, Pirimiphos-Methyl and Fenitrothion Residues in Commercial Wheat Products].
Authors: Watanabe M, Noguchi M, Hashimoto T, Yoshida S Abstract We measured the concentrations of organophosphorus pesticide (chlorpyrifos-methyl, pirimiphos-methyl and fenitrothion) residues in domestic and imported commercial wheat products (flour, noodles, cookies) collected from 2008 to 2016. Chlorpyrifos-methyl and fenitrothion in domestic flour samples were detected in 16 out of 34 samples at levels of <0.001 to 0.016 ppm, and in 14 out of 34 samples at levels of <0.001 to 0.004 ppm. Chlorpyrifos-methyl was detected in 22 out of 38 domestic cookies at levels of <0.001 to 0.054 ppm (median: 0.0...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

Surveillance of Chlorantraniliprole Residues in Vegetables and Fruits Using LC-MS/MS.
Authors: Nakajima T, Otsuka K, Tomizawa S, Masubuchi T, Kamijo K, Yamaki Y, Yoshikawa S, Hasegawa E, Kokaji Y, Watanabe S, Hashimoto T Abstract We measured the residual amounts of chlorantraniliprole in various vegetables and fruits. Sample solutions were prepared according to our routine procedure based on the QuEChERS method and analyzed by LC-MS/MS. Performance characteristics were evaluated for 8 kinds of food samples by means of recovery tests of 5 replicates at the concentration of 10 ng/g. Recoveries and RSDs (%) ranged from 50.2 to 93.4% and from 2.1 to 9.7%, respectively. Application of this method t...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Concentration of Radioactive Cesium in Domestic Foods Collected from the Japanese Market in Fiscal Years 2014-2016].
Authors: Imamura M, Nabeshi H, Tsutsumi T, Uekusa Y, Matsuda R, Maeda T, Soga K, Teshima R, Hachisuka A, Akiyama H Abstract Between fiscal years 2014 and 2016, we surveyed the concentration of radioactive cesium in commercial foods produced in areas where there is a risk of radiation contamination due to the Fukushima Daiichi nuclear disaster. The number of samples with a concentration of radioactive cesium that exceeded the regulatory limit (100 Bq/kg for general foods) was 9 out of 1,516 (0.6%) in fiscal 2014, 12 out of 900 (1.3%) in fiscal 2015, and 10 out of 654 (1.5%) in fiscal 2016. Even...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Development of LC-MS and LC-MS/MS Methods for Free Asparagine in Grains].
Authors: Chikasou M, Inohana S, Yokozeki T, Tuchiya H, Fujita K Abstract New analytical methods for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains were developed using LC-MS and LC-MS/MS. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, appropriately diluted with 0.1% (v/v) formic acid solution, and then analyzed by LC-MS or LC-MS/MS. HPLC separation was performed by isocratic elution on a Penta Fluoro Phenyl (PFP) column using 0.1% (v/v) formic acid and acetonitrile mixture as the mobile phase. The calibration ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - November 16, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Major Vehicles and O-Serogroups in Foodborne Enterotoxigenic Escherichia coli Outbreaks in Japan, and Effective Detection Methods of the Pathogen in Food Associated with An Outbreak].
Authors: Konishi N, Obata H, Kai A, Ohtsuka K, Nishikawa Y, Terajima J, Hara-Kudo Y Abstract Enterotoxigenic Escherichia coli (ETEC) is a common pathogen in developing countries, and causes foodborne infections through contaminated vegetables and water. ETEC also caused some foodborne infections in developed countries, though the vehicles are often unclear. We analyzed ETEC foodborne outbreaks in Japan based on the National Food Poisoning Statistics. Vegetables and private well water accounted for 50% and 22.2% of vehicles, respectively. The main vehicles were similar to those in developing countries. Serogroups of...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - August 31, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of Hexazinone and Its Major Metabolites in Livestock Products by LC-MS/MS].
Authors: Kubota A, Okabe R, Kakimoto Y, Nemoto S, Aoyagi M Abstract A method for the determination of hexazinone and three metabolites (hexazinone metabolite B, hexazinone metabolite C, hexazinone metabolite F) in livestock products by LC-MS/MS was developed. Hexazinone and the three metabolites were extracted from a sample with acetonitrile in the presence of n-hexane, and lipid was removed by acetonitrile/n-hexane partition. The acetonitrile extract was cleaned up using a SAX/PSA cartridge column. Average recoveries (n=5) of hexazinone and the three metabolites from cattle meat, fat, liver and milk spiked at the ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - August 31, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[A Rapid and Simple Method for Detection of Colchicum autumnale Using PCR].
Authors: Terai A, Hagino K, Asakura H, Ogai M, Yanagihara M, Kimura K, Tanaka T, Kan K, Nakamura K, Aragane M, Nakano H, Monma K, Sasamoto T Abstract Colchicum autumnale is a perennial, toxic plant that originated in Europe and North Africa. Although inedible, it is occasionally consumed accidentally because it resembles the edible Allium victorialis and other related species. This misidentification has led to episodes of food poisoning in Japan. However, determining the causative agent of a food poisoning outbreak by observing the sample visually or analyzing the chemical composition is challenging when dealing wi...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - August 31, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Analytical Method of PCBs in Fishes by GC-MS/MS Using an Accelerated Solvent Extractor].
Authors: Otani H, Tamura Y, Baba I, Hayashi M, Morioka M, Shindo T, Hashimoto T Abstract An analytical method for PCBs in fishes using an accelerated solvent extractor (ASE) and GC-MS/MS was evaluated. After the extraction of ASE at 125℃ with n-hexane and clean-up with an AgNO3 silica gel/H2SO4 silica gel multilayer column, samples were analyzed by GC-MS/MS. This method was fast, effective and easy to operate. The limit of quantitation of the method was calculated to be 0.78 μg/kg for total PCBs. The recovery and the coefficient of variation of PCBs (n=5) from 6 fishes (Japanese sea perch, chub mackerel, yello...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - August 31, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Inter-laboratory Study of an HPLC-UV Method for Free Asparagine in Grains].
Authors: Yokozeki T, Tsuchiya H, Fujita K Abstract In order to validate an HPLC-UV method for the determination of free asparagine, which is a precursor of acrylamide, in grains using dansyl derivatization, an inter-laboratory study was performed in 9 laboratories using 5 kinds of grains (non-glutinous brown rice flour, corn flour, strong flour, whole wheat flour, and whole rye flour), which naturally contain free asparagine. The relative standard deviations for repeatability (RSDr) and reproducibility (RSDr) were in the ranges of 0.5-2.2 and 2.3-5.9%, respectively. The HorRat values ranged from 0.4 to 0.6. These r...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - August 31, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Nationwide Online Survey Method to Estimate Ongoing Adverse Events Caused by Supplement Use: Application to Diarrhea].
Authors: Nishijima C, Chiba T, Sato Y, Yamada H, Umegaki K Abstract The current adverse event reporting systems are inadequate to prevent potential health damage caused by dietary supplement use, and a better case-collecting system is needed. The aim of this study was to examine whether online surveys would be a useful methodology for estimating ongoing adverse events, focusing on diarrhea as a model symptom. We used four online survey companies and requested that they administer the same questionnaire to their registrants regarding experiences of adverse events associated with supplement use and details of diarrhe...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Toxicity of d-Arabinose in Male and Female Rats].
Authors: Higaki S, Matsuo T Abstract In order to investigate the feasibility of using the rare sugar d-arabinose as a functional food material, we examined its toxicity in rats. In an acute toxicity study, the lethal dose (LD50) was calculated to be 12.1 g/kg in males and 11.6 g/kg in females. On the other hand, in a short-term toxicity test, rats developed diarrhea when given feed containing 5% d-arabinose, which was the minimum amount added, so the maximum nontoxic amount was estimated to be less than 5%. Thus, the toxicity of d-arabinose is stronger than that of another rare sugar, d-psicose, which was reported ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of Histamine by a Rapid Fluorescamine-UPLC Method].
Authors: Murakami Y, Nakai N, Ando N, Okayama A Abstract We have developed a rapid analysis method for determination of histamine using ultra-performance liquid chromatography and fluorescamine derivatization. Histamine was extracted from foods with trichloroacetic acid after homogenization. The supernatant obtained by centrifugation was filtered and derivatized without solid-phase extraction. The mobile phase was 10 mM phosphate-acetonitrile (75 : 25) without ion-pairing. Recovery tests of histamine from fishes, seasoning and fish products gave acceptable recovery (95.8-117.7%). This method should be useful for ra...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Development of a Method for Simultaneous Analysis of Egg and Milk Major Allergens in Beverage Products Using High-Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry].
Authors: Yamashita A, Miyamoto Y, Harayama K, Suzuki K Abstract A method for simultaneous analysis of egg and milk allergens using LC-QTOF-MS was developed. The proteins measured were α-casein, β-lactoglobulin, and ovalbumin, which are the main protein allergens in milk and eggs. The proteins were digested using trypsin, and the digests were analyzed by LC-QTOF-MS. Sixteen peaks were detected that confirmed the amino acid sequences of the digests, and a MRM method with high resolution (MRM-HR) using product ions of these peaks was applied for quantification. Next, validation studies were performed using ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[PCR-RFLP Method for Rapid Discrimination of Toxic Plants Involved in Food Poisoning].
Authors: Shinozaki J, Kazuma K, Satake M, Kondo K, Konno K Abstract Food poisoning caused by natural toxins, especially poisonous plants, is characterized by severe symptoms and a relatively high mortality rate. Therefore, rapid and accurate identification of the causative agent is extremely important. From plant toxin food poisoning data published by the Ministry of Health, Labour and Welfare of Japan from 1989 to 2015, we selected five plants (Veratrum spp., Datura spp., Aconitum spp., Narcissus spp. and Colchicum spp.) that are frequently involved in poisoning outbreaks, and developed a PCR-RFLP assay to discrim...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Improved Reliability of Vitamin Analysis in Foodstuffs Using a Microbiological Assay Method: Construction of Calibration Curves Using Logistic Modeling].
In this study, we evaluated the effects of various models (linear, quadratic, and cubic regression models and a four-parameter logistic model (4PLM)) for calibration curve construction on the determination of vitamin B6 in infant formula. Among the four models, the calibration curve constructed with 4PLM was the most reliable for vitamin B6 determination. Moreover, the calibration curve based on 4PLM showed robustness for extrapolation; even if the vitamin concentration in the sample solution deviated from the range of the standard solution, a reasonable result could be obtained. Similarly, the 4PLM calibration curve was t...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Enhancement of Pesticide Peak Response in GC-MS in the Presence of Multiple Co-Existing Reference Pesticides].
Authors: Yoshimitsu M, Akutsu K, Kitagawa Y, Takatori S, Fukui N, Osakada M, Yamaguchi S, Namikawa M, Ban S, Okubo Y, Nakashima R, Maruyama R, Kakutani N, Miyamoto I, Yamashita K, Nishiyama T, Shinto M, Yamamoto N, Takai Y, Hinoshita K, Kajimura K, Obana H, Watanabe T Abstract We carried out a collaborative study in six laboratories to confirm the universality of the enhancing effect of co-existing reference pesticides on the GC-MS peak response to a target pesticide (malathion, procymidone, or flucythrinate). First, we confirmed the response enhancement of the target pesticides with increasing numbers of co-existi...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Detection of DNA in Highly Processed Foods].
Authors: Kishine M, Noguchi A, Mano J, Takabatake R, Nakamura K, Kondo K, Kitta K Abstract Highly processed foods, including soy sauce, cornflakes, starch sugar, beet sugar and vegetable oil, are not currently subject to genetically modified (GM) food labeling, because DNA could not be detected in these food products. Here we re-examined the method of DNA extraction from starch syrup, beet sugar and vegetable oil using commercially available DNA extraction kits. We found that DNA was not stably detected by PCR targeting a species-specific endogenous plant gene. The reason for this may have been that the DNA yield w...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Single-Laboratory Validation Study of Determination of Patulin by GC-MS in Juice].
We examined whether the analytical method of patulin (a mycotoxin found in fruit juice) developed in Nagano prefecture meets the criteria in the Codex Procedural Manual and Guidelines on Analytical Terminology. The trueness, repeatability, within-laboratory reproducibility and HorRat value were 98.8-103.4%, less than 6.4, 8.1 and 0.4%, respectively, for apple juice and pear juice.Thus, the trueness and precision met the required criteria. PMID: 30033994 [PubMed - in process] (Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan)
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Method of Quantitative Analysis by HPLC and Confirmation by LC-MS/MS of Erythritol, Maltitol, Lactitol and Trehalose in Foods].
Authors: Takemori M, Sakamaki N, Sadamasu Y, Uematsu Y, Monma K, Shindo T, Kobayashi C Abstract A quantitative determination method of erythritol, maltitol, lactitol and trehalose in foods by HPLC, and confirmation method by LC-MS/MS were developed. HPLC analysis was performed on a separation column packed with amino group-binding polymer with acetonitrile-water (80 : 20) as the mobile phase. The column was operated at room temperature, and the three sugar alcohols and trehalose were quantified. LC-MS/MS confirmation was performed on an amino group-bound column with acetonitrile-ammonium acetate solution as the mob...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - July 25, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of Hesperidin and Monoglucosylhesperidin Contents in Processed Foods Using Relative Molar Sensitivity Based on 1H-Quantitative NMR].
Authors: Nishizaki Y, Sato-Masumoto N, Nakanishi A, Hashizume Y, Tandia M, Yamazaki T, Kuroe M, Numata M, Ihara T, Sugimoto N, Sato K Abstract We designed an off-line combination of HPLC/photodiode array detector (PDA) and 1H-quantitative NMR (1H-qNMR) to estimate the relative molar sensitivity (RMS) of an analyte to a reference standard. The RMS is calculated as follows: a mixture of the analyte and the reference is analyzed using 1H-qNMR and HPLC/PDA. The response ratio of the analyte and the reference obtained by HPLC/PDA is then corrected using the molar ratio obtained by 1H-qNMR. We selected methylparaben (MPB...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Quantitative Analysis of L-Ascorbic Acid and Erythorbic Acid in Foods by HPLC, and Confirmation Method by LC-MS/MS].
Authors: Sadamasu Y, Morikawa M, Sakamaki N, Monma K, Kobayashi C Abstract Analysis of L-ascorbic acid (AsA) and erythorbic acid (ErA) in foods is generally performed by HPLC measurement after extraction with metaphosphoric acid solution. But this method can not always measure the concentrations of AsA and ErA precisely due to the presence of interfering compounds, and the reproducibility of retention time is poor. We considered that quantitative analysis by HPLC and confirmation by LC-MS/MS using an identical extraction solvent might be an effective approach for AsA and ErA analysis. Chelate fiber was added to the...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of Nitrite in Meat and Fish Products using Dialysis Extraction].
Authors: Sasaki T, Tahara S, Tanaka M, Mizumachi T, Yamajima Y, Miyakawa H, Uematsu Y, Monma K Abstract A simple and useful method for the determination of nitrite in meat and fish products was developed. The sample (2.5 g) was extracted and cleaned up by dialysis in tris hydroxymethyl aminomethane solution with shaking at 80℃ for 2.5 hr. Nitrite in the dialysate was quantified by colorimetric analysis. Furthermore, the dialysate was cleaned up with SPE under cooling, and nitrite in the resulting solution was determined using LC-UV with an anion exchange column for confirmation. The recoveries of nitrite from fra...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Quantitative Analysis of Unicapsula seriolae in Greater Amberjack Associated with Unidentified Food-Borne Disease].
In this study, we quantified U. seriolae in greater amberjack meats involved in food-poisoning episodes. U. seriolae DNA was detected in 26 samples out of 29 samples by means of quantitative real-time PCR(qRT-PCR). The major symptoms were diarrhea and vomiting within 12 hours after consumption. No seasonal trend in the outbreaks was apparent. The number of spores in samples with qRT-PCR-detected U. seriolae DNA ranged from 1.9×105 to 1.7×107 spores/g. However, no spores were detected in greater amberjack purchased from markets. These results indicate that U. seriolae was responsible for the outbreaks. The copy ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods].
[Method of Quantitative Analysis Using Enzymatic Hydrolysis of α-Glucosyltransferase-Treated Stevia in Foods]. Shokuhin Eiseigaku Zasshi. 2018;59(1):30-35 Authors: Sugiki M, Miyakawa H, Tahara S, Yamamoto S, Sakamaki N, Sadamasu Y, Uematsu Y, Monma K Abstract A quantitative analysis by HPLC of α-glucosyltransferase-treated stevia in foods was considered. This analysis is the way which hydrolyzed α-glucosyltransferase-treated stevia in the stevioside (SS) and the rebaudioside A (RS) using a glucoamylase. Recovery (%) of α-glucosyltransferase-treated stevia, spiked at 200 mg/kg in...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Content and Origin of Nonvolatile Amines in Various Commercial Pickles].
Authors: Handa A, Kawanabe H, Ibe A Abstract The content of nonvolatile amines (putrescine, cadaverine, histamine, tyramine, and spermidine) in commercial pickles and their raw materials was determined in order to investigate the origin of these amines and to evaluate possible health risks. The nonvolatile amine content varied depending on the type of pickle; histamine and tyramine contents were relatively high, namely, 6.0-264 and 2.0-369 μg/g, respectively, especially in soybean paste pickles and moromi pickles. Amines derived from raw materials were detected in soy sauce pickles, soybean paste pickles, and mo...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Inhibition of Growth of Seed-Borne Fungi and Aflatoxin Production on Stored Peanuts by Allyl Isothiocyanate Vapor].
Authors: Okano K, Nishioka C, Iida T, Ozu Y, Kaneko M, Watanabe Y, Mizukami Y, Ichinoe M Abstract Aspergillus parasiticus contamination of peanuts results in the production of highly toxic metabolites, such as aflatoxin B1, B2, G1 and G2, and its incidence in imported peanuts is reported to be increasing. Here, we examined whether the antifungal compound allyl isothiocyanate (AIT), which is present in mustard seed, could inhibit the growth of seed-borne fungi and aflatoxin-producing fungi. Peanuts produced in China and Japan were inoculated with A. parasiticus and exposed to AIT vapor released by a commercial musta...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Determination of S-421 in Commercial Fish and Shellfish].
Authors: Watanabe M, Noguchi M, Hashimoto T, Yoshida S Abstract S-421 is a synergist of pyrethroid and organophosphorus pesticides, which are used as termiticides or household insecticides. S-421 is stable and ubiquitous in the environment. Here we describe the concentrations of S-421 in domestic and imported commercial fish collected from 2009 to 2016. Samples were extracted with acetone/hexane and S-421 was purified on a silica gel column. Quantitative analysis was performed by GC-ECD. S-421 was detected in 78 of 116 samples of domestic fish and shellfish at levels of
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 1)].
Authors: Ohno H, Mutsuga M, Abe T, Abe Y, Amano H, Ishihara K, Ohsaka I, Ohno H, Ohno Y, Ozaki A, Kakihara Y, Kobayashi H, Sakuragi H, Shibata H, Shirono K, Sekido H, Takasaka N, Takenaka Y, Tajima Y, Tanaka A, Tanaka H, Tonooka H, Nakanishi T, Nomura C, Haneishi N, Hayakawa M, Miura T, Yamaguchi M, Watanabe K, Sato K Abstract An interlaboratory study was performed to evaluate the equivalence between an official method and a modified method of evaporation residue test using three food-simulating solvents (water, 4% acetic acid and 20% ethanol), based on the Japanese Food Sanitation Law for food contact products. Tw...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 2)].
Authors: Ohno H, Mutsuga M, Abe T, Abe Y, Amano H, Ishihara K, Ohsaka I, Ohno H, Ohno Y, Ozaki A, Kakihara Y, Kobayashi H, Sakuragi H, Shibata H, Shirono K, Sekido H, Takasaka N, Takenaka Y, Tajima Y, Tanaka A, Tanaka H, Nakanishi T, Nomura C, Haneishi N, Hayakawa M, Miura T, Yamaguchi M, Yamada K, Watanabe K, Sato K Abstract An interlaboratory study was performed to evaluate the equivalence between an official method and a modified method of evaporation residue test using heptane as a food-simulating solvent for oily or fatty foods, based on the Japanese Food Sanitation Law for food contact products. Twenty-three ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - May 12, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Analysis of Acidic Tar Dyes in High-Protein Foods: Achievement of Improved Recoveries and Shortened Operation Time by Loading Sample Extract onto Polyamide Columns at pH 8.5].
Authors: Osuga A, Uematsu Y, Yamajima Y, Tahara S, Miyakawa H, Takanashi M, Monma K Abstract The recoveries of xanthene dyes in the analysis of acidic tar-dyes in high-protein foods were improved by loading them onto polyamide columns at pH 8.5, instead of using the conventional pH 3-4 solution. The experimental scale was reduced to approximately half that of the conventional method. Furthermore, instead of eliminating the organic solvent in the extract by evaporation, the extract was diluted with water prior to PA column cleanup in order to reduce the ratio of organic solvent so that acidic tar-dyes would be bette...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - April 28, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Notable Adverse Events Associated with Concomitant Use of Health Foods and Drugs Derived from the Analysis of HFNet Data on the Safety and Effectiveness of Health Foods].
Authors: Kojima A, Sato Y, Chiba T, Umegaki K Abstract Health foods are commonly consumed at their own discretion by patients with various diseases who are also being treated with conventional drugs. Both health foods and drugs are diverse, and enormous numbers of possible combinations exist, so that it is very difficult to identify adverse events that may occur due to their interactions. Here, we analyzed the characteristics of adverse events related to the concomitant use of health foods and drugs using data from the "Information system on safety and effectiveness for health foods (HFNet)" website (http...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - April 28, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Inactivating Effect of Heat-Denatured Lysozyme on Murine Norovirus in Bread Fillings].
In this study, we investigated the viability of murine norovirus strain 1 (MNV-1), a surrogate for human norovirus, in bread fillings used for making stuffed buns and pastries. The inactivating effect of heat-denatured lysozyme, which was recently reported to have an antiviral effect, on MNV-1 contaminating the bread fillings was also examined. MNV-1 was inoculated into two types of fillings (chocolate cream, marmalade jam) at 4.5 log PFU/g, and the bread fillings were stored at 4℃ for 5 days. MNV-1 remained viable in the bread fillings during storage. However, addition of 1% heat-denatured lysozyme to the fillings resul...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - April 28, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Analysis of Safety Alerts Associated with Dietary Supplements from Japan and Overseas].
In this study, we analyzed the characteristics of safety alerts from 2010 to 2016 in HFNet (total: 2,124 alerts). The most common reason for alerts was illegal adulteration with pharmaceutical substances (85%), and sexual enhancement or weight loss products accounted for 68% of all alerts. Most alerts were based on market surveillance reports or recall information. However, 181 adverse event reports were identified, and most of them were related to weight loss or disease treatment in patients. In Japan, a majority of the adverse events was caused by products intended for weight loss or purchased online, and young female us...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - April 28, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Development of an HPLC-UV Method for Free Asparagine in Grains].
Authors: Yokozeki T, Nishikawa K, Ogiso M, Fujita K Abstract A novel analytical method was developed for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, and the crude extract was cleaned up using a reversed-phase solid-phase cartridge. The cleaned extract was derivatized with dansyl chloride and analyzed by HPLC-UV. HPLC separation was performed by gradient elution on a ODS column using 0.01 mol/L ammonium acetate and acetonitrile mixture as the mobile phase. The calibration curve was line...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Tetrodotoxin (TTX) Monitoring of Biological Specimens and Toxin Profile in a Food Poisoning Case Caused by the Scavenging Gastropod Nassarius (Alectrion) glans "Kinshibai"].
[Tetrodotoxin (TTX) Monitoring of Biological Specimens and Toxin Profile in a Food Poisoning Case Caused by the Scavenging Gastropod Nassarius (Alectrion) glans "Kinshibai"]. Shokuhin Eiseigaku Zasshi. 2017;58(6):253-259 Authors: Tsujimura K, Yoshimura H, Taguri T, Motomura H Abstract In November 2015, a patient presented with symptoms of toxicity after eating whole boiled samples of the scavenging gastropod Nassarius (Alectrion) glans "Kinshibai" in Nagasaki. This food poisoning case was the third recorded in Japan. The case was investigated by evaluation of the toxin profile of th...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Serial Food Poisoning Outbreaks Caused by Norovirus-Contaminated Shredded Dried Laver Seaweed Provided at School Lunch, Tokyo, 2017].
Authors: Somura Y, Kimoto K, Oda M, Okutsu Y, Kato R, Suzuki Y, Siki D, Hirai A, Akiba T, Shinkai T, Sadamasu K Abstract In February 2017, four food poisoning outbreaks occurred in Tokyo, involving ten schools. Shredded dried laver seaweed processed by a single food manufacturer in December 2016 was provided in common for the school meals that caused all four outbreaks. Of 4,209 persons exposed, 1,193 (28.3%) had symptoms of gastroenteritis. Norovirus (NoV) GII was detected in 207 (78.1%) of 265 cases by real-time RT-PCR. Thirty-one shredded dried laver seaweed samples were examined and seven (22.6%) of them were p...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[A Systematic Review to Identify Unacceptable Intake Levels of Vitamin B6 among Patients Taking Levodopa].
This study investigated the incidence of unacceptable intake levels of vitamin B6 among levodopa users by means of a systematic review. We searched two databases (PubMed and "Igaku Chuo Zasshi") for articles about adverse events due to the interaction of levodopa and vitamin B6 published up to August 2017. Of 98 citations retrieved, 11 studies met the selection criteria. The results indicated that a vitamin B6 intake level of more than 50 mg/day could reduce the efficacy of levodopa. The recommended intake of vitamin B6 for Japanese adults is 1.4 mg/day for men and 1.2 mg/day for women. Therefore, the acceptable ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Surveillance of Chromium(VI) Concentrations in Mineral Water Products].
Authors: Kataoka Y, Watanabe T, Hayashi K, Ozawa R, Takizawa K, Akiyama H Abstract We developed and evaluated a method of quantifying chromium(VI) in mineral water (MW). After a performance evaluation, we performed a surveillance of chromium(VI) concentrations in 150 kinds of MW products purchased from markets in 2016. Recovery rates, as examined by using 150 spiked samples prepared from the purchased MW products, ranged from 93 to 107%. These results strongly suggest that the validated method is suitable for quantifying chromium(VI) in MW. Chromium(VI) was detected in 65 kinds of MW products; the detection rate wa...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

[Validation Study of Analytical Method for Determination of Amnesic Shellfish Poison in Bivalves].
Authors: Yamamoto A, Kudo S, Nakaya M, Hanaishi R, Masuda Y, Kimura J, Sakuraba A, Shibata M, Kudo S, Itsukaichi T, Sato H, Murakami A, Kogawa A Abstract Amnesic shellfish poison (ASP) is regarded as one of the shellfish poison groups in the EU, though it is not subject to regulation in Japan. We have developed an analytical method of ASP based on the report by Hatfield et al. and other methods. Validation studies were carried out with certified compositional reference materials (CRM). Performance parameters were estimated based on 17 analytical results. The estimate of trueness was 97.5%, and the estimate of intra...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 11, 2018 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research

Determination of Formetanate Hydrochloride in Agricultural Products by LC-MS/MS.
Authors: Kobayashi M, Sakai N, Kamijo K, Koike H, Nemoto S, Shindo T Abstract An analytical method based on LC-MS/MS was developed for the determination of formetanate hydrochloride in agricultural products. Formetanate hydrochloride was confirmed to be stable in acetonitrile. It was therefore extracted from samples with acetonitrile, and the crude extracts were purified using a combination of ethylenediamine-N-propyl silylation silica gel and graphite carbon mini columns. Formetanate hydrochloride in the resulting sample solutions was quantified by LC-MS/MS utilizing an external solvent calibration curve. The aver...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - October 31, 2017 Category: Food Science Tags: Shokuhin Eiseigaku Zasshi Source Type: research