Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan RSS feedThis is an RSS file. You can use it to subscribe to this data in your favourite RSS reader or to display this data on your own website or blog.

Simultaneous Determination of Pesticide Residues in Brown Rice Using GC-MS/MS and LC-MS/MS
This study developed a method that simultaneously detected 283 pesticide residues in brown rice using GC-MS/MS and LC-MS/MS. In this method, we examined the desirable amount of sodium chloride required for salting out and the SPE cartridge required for clean-up. Pesticide residues from the sample were extracted with acetonitrile using a homogenizer and mixed with salts including anhydrous magnesium, two types of citrate, and sodium chloride. The sample solution of the acetonitrile layer was cleaned up using the GCB/NH2 (200 mg/200 mg, 6 mL) SPE cartridge. The determination method was validated using two concentrations (0.0...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Yoshie Kokaji Sanae Tomizawa Kyoko Kamijo Takayuki Nakajima Kazuoki Yamamoto Yuri Saito Tomomi Takada Hiroko Shiradoh Yoshihiro Ohsawa Ayane Oyama Maiko Noguchi Tomoko Yokoyama Takeo Sasamoto Source Type: research

Method Improvement for Quantitative Analysis of Chlorophyll Degradation Compounds, Including Pheophorbide, in Chlorella Products
In this study, we thoroughly examined each step of the official method to enhance the operability and develop an alternative method that eliminates the need for saturated sodium sulfate solution. The developed method was evaluated for pheophorbide a and pyropheophorbide a at 100 mg%. Satisfactory analytical performance was achieved with trueness of 100% for pheophorbide a and 90% for pyropheophorbide a, and relative standard deviations of intra- and inter-day precision below 5% for both compounds. The proposed method is considered suitable for regulatory analysis of chlorophyll degradation compounds and would be useful for...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Shizuka Saito-Shida Maki Saito Tomoaki Tsutsumi Source Type: research

Analysis of Maximum Growth Rate and Construction of Predictive Growth Model for Bacillus cereusin Mashed Potato by Calorimetric Method
Shokuhin Eiseigaku Zasshi. 2023;64(6):200-205. doi: 10.3358/shokueishi.64.200.ABSTRACTThe maximum growth rate (μmax) of Bacillus cereus was estimated using a non-destructive isothermal calorimetric method, and a growth prediction model was constructed based on the measurement results. SCD medium and mashed potato were inoculated with serial-diluted inoculum of B. cereus. Heat generation curves were determined using an isothermal calorimeter at 35, 25, and 15℃. The μmax was determined from the relationship between the increase in B. cereus cell number and incubation time, which was detected through the heat generation o...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Rie Togawa Satomi Kanagawa Saya Fukumoto Fia Noviyanti Yukie Hosotani Daisuke Koizumi Keishi Iohara Jun Shimodaira Susumu Kawasaki Source Type: research

Detection of Gamma-Ray Irradiation History of Dried Plant-Based Foods via the Analysis of 5,6-Dihydrothymidine
Shokuhin Eiseigaku Zasshi. 2023;64(6):206-213. doi: 10.3358/shokueishi.64.206.ABSTRACTIrradiation is widely used worldwide to sterilize and kill insects in food, and prevent the germination of agricultural products. However, in Japan, food irradiation is prohibited except to prevent potato sprouting. Herein, 5,6-dihydrothymidine (DHdThd) residue-a damaged nucleoside generated from the thymidine (dThd) residue in DNA contained in food upon irradiation-was used as a detection indicator. Eight dried plant-based food samples were gamma ray-irradiated in the range from 3.2 to 8.3 kGy. Subsequently, DNA was extracted from the ir...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Naoki Fukui Takuya Fujiwara Masakazu Furuta Satoshi Takatori Source Type: research

Quantitative Survey of Campylobacter on Chicken Livers in Japan
Shokuhin Eiseigaku Zasshi. 2023;64(6):214-217. doi: 10.3358/shokueishi.64.214.ABSTRACTChicken liver is a potential source of campylobacteriosis in humans. Therefore, we determined the number of Campylobacter in chicken liver. In total, 33 vacuum-packed liver products were obtained from retail stores, and found that 27 of the 33 products (81.8%) were contaminated with Campylobacter. Moreover, Campylobacter was isolated from 138 of 149 livers (92.6%) collected from the 27 Campylobacter-positive products. The mean Campylobacter count was 2.3 log10 CFU/g, while Campylobacter count in 22 of the 138 contaminated livers (15.9%) w...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Yoshimasa Sasaki Kenzo Yonemitsu Yoshika Momose Masashi Uema Source Type: research