Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan This 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.

Improved Indophenol Titration Method for Ascorbic Acid Using a Dropper and Electronic Balance: Enhanced Convenience and Efficiency
Shokuhin Eiseigaku Zasshi. 2024;65(1):1-6. doi: 10.3358/shokueishi.65.1.ABSTRACTThe analysis of ascorbic acid using the 2,6-dichloroindophenol (DCIP) titration method is a well-established technique, but requires the skilled handling of a burette for accurate measurements. In the present study, we propose a modified DCIP titrimetric method that replaces the burette with a dropper and employs an electronic balance to measure the titrated amount by weight. The dropper used can be flexibly selected, allowing for a wide range of drop sizes, from large to very small. This modification offers several advantages, including lower ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - March 3, 2024 Category: Food Science Authors: Keizo Umegaki Mika Ito Kaori Yokotani Shizuo Yamada Source Type: research

Analytical Method for Melengestrol Acetate in Livestock Products Using LC-MS/MS
Shokuhin Eiseigaku Zasshi. 2024;65(1):15-19. doi: 10.3358/shokueishi.65.15.ABSTRACTThe present study verified that it is possible to analyze melengesterol acetate using the existing multi-residue method. Melengestrol acetate was extracted from livestock products using acidic acetonitrile acidified with acetic acid in the presence of n-hexane and anhydrous sodium sulfate. The crude extracts were cleaned up using an octadecylsilanized silica gel cartridge column. Separation by HPLC was performed using an octadecylsilanized silica gel column with linear gradient elution of 0.1 vol% formic acid and acetonitrile containing 0.1 ...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - March 3, 2024 Category: Food Science Authors: Takatoshi Sakai Hiroyuki Kikuchi Satoru Nemoto Hiroshi Akiyama Takaaki Taguchi Tomoaki Tsutsumi Source Type: research

Implementation and Evaluation of Risk Communication Regarding Residual Pesticides
In this study, a public seminar on risk communication methods was conducted to raise awareness and disseminate accurate knowledge about residual pesticides to consumers. Additionally, surveys on consumer awareness were conducted on the attendees before and after the seminar to evaluate its effectiveness. Responses were obtained from 84 participants. The paired t-test was used to analyze the changes in awareness before and after the seminar. The results showed significant improvements in "trust in the government" and "understanding of residual pesticides." Furthermore, step-wise multiple regression analysis was performed to...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - March 3, 2024 Category: Food Science Authors: Nobuyuki Wakui Koichi Inoue Mari Nunome Yoshinari Suzuki Aya Takagi Rie Ito Yusuke Iwasaki Junkichi Sugiura Hiroshi Akiyama Source Type: research

Establishment of Rapid Simultaneous Analysis Method for Plant Toxins by LC-TOF-MS
Shokuhin Eiseigaku Zasshi. 2024;65(1):7-14. doi: 10.3358/shokueishi.65.7.ABSTRACTAssuming food poisoning caused by toxic plants, an LC-TOF-MS-based method for the rapid and simultaneous analysis of 16 plant toxins was established. After adding water-methanol (1 : 9) and n-hexane, the samples were homogenized and extracted, and then subjected to centrifugal separation. Without any purification procedures, LC-TOF-MS measurements were performed, and qualitative and quantitative analyses using monoisotopic ion [M+H]+ (m/z) were conducted. The addition-recovery test using curry showed that qualitative analysis was possible unde...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - March 3, 2024 Category: Food Science Authors: Hideki Sato Yoshinori Kawano Shiho Tanaka Junko Tsunematsu Miki Matsunaga Yoshihiro Miyao Keiko Nakamuta 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

Investigation of Genetically Modified Maize Imported into Japan in 2021/2022 and the Applicability of Japanese Official Methods
In this study, we investigated whether current Japanese official qualitative and quantitative methods (the current official methods) for GM maize can comprehensively target events in domestically distributed maize. For samples with the identity-preserved (IP) handling system and non-IP samples from the United States (US) and non-IP samples from Brazil, we performed event-specific real-time PCR targeting 25 authorized single GM maize events in addition to the current official methods. According to our results, 15 events targeted by the current official methods were detected, but insect-resistance (IR) Event5307 and herbicid...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Keisuke Soga Chie Taguchi Miyu Sugino Tomohiro Egi Jumpei Narushima Satoko Yoshiba Reona Takabatake Kazunari Kondo Norihito Shibata Source Type: research

Storage Stability of Nitrite in Nitrite Analysis of Meat Products
Shokuhin Eiseigaku Zasshi. 2023;64(6):226-231. doi: 10.3358/shokueishi.64.226.ABSTRACTFor 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 solut...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Sumiyo Yamamoto Shoichi Tahara Etsuko Ishii Yuko Takagi Chigusa Kobayashi Source Type: research

Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning
Shokuhin Eiseigaku Zasshi. 2023;64(6):232-235. doi: 10.3358/shokueishi.64.232.ABSTRACTSimple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Hideyuki Shinohara Ryuma Okawara Ikuko Ito Yoshitaka Ishida Kosuke Ota Yuka Nagaoka Source Type: research