Development of analysis method for -xylenediamine as aldehyde scavenger using HPLC-PDA.

The objective of this study was to develop an analytical method for -xylenediamine (-XDA), an aldehyde scavenger, in various food simulants and food matrices. The analysis was performed using HPLC-UV (270 nm) with a Capcell pak MGII C18 column (4.6 × 250 mm, 5 μm).

Validation, measurement uncertainty, and determination of polysorbate-labeled foods distributed in Korea.

Unlabelled: This study reports the improvement and validation of a colorimetric method to quantify polysorbates (20, 60, 65, and 80) in food by measuring absorbance at 620 nm using ultraviolet-visible spectrophotometry. The method was validated for linearity, limit of detection (LOD), limit of quantitation (LOQ), precision, accuracy, and measurement uncertainty. The coefficient of determination was linear (  ≥ 0.

Monitoring of Pesticide Residues in Chili Peppers Using International Pesticide Monitoring Data for Safety Management.

Repeated pesticide residue detection in chili peppers in the Republic of Korea has become a serious health concern. Thus, monitoring domestically grown and imported chili peppers for pesticide residues is of great significance. Here, we investigated pesticide residues detected in imported and domestically grown chili peppers using global pesticide residue monitoring data.

Inactivation of Foodborne Pathogens on Inshell Walnuts by UV-C Radiation.

Abstract: Inshell walnuts can be contaminated with pathogens through direct contact or cross-contamination during harvesting and postharvest hulling, drying, or storage. This study aimed to assess the efficacy of UV-C radiation in inactivating foodborne pathogens on inshell walnut surfaces. Intact inshell walnut surfaces were inoculated separately with Salmonella,Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus and then were subjected to UV-C radiation at doses of 29.

Influence of sodium reduction and storage temperature on the growth of total microbes and in naturally contaminated hamburger patty and loaf bread.

This study aimed to investigate the influence of sodium reduction and storage temperature on the growth of total microbes and in naturally contaminated hamburger patty and loaf bread, respectively. The sodium reduction rate of hamburger patty and loaf bread was 20% and 30%, respectively, and experimental samples were kept at 4 °C, 25 °C, and 40 °C for 60 h. The microbiological analysis included the colony count of total microbes and The water activity (Aw), titratable acidity (TA), and pH were assessed as factors that inhibit microbial growth.

Validation of analytical methods for organochlorine pesticide detection in shellfish and cephalopods by GC-MS/MS.

This study validated the analysis of organochlorine pesticides (OCPs) in shellfish and cephalopods using a gas chromatograph equipped with a mass spectrometry (GC-MS/MS), and monitored residual pesticide levels. The QuEChERS method was used to analyze OCPs and was validated by checking the linearity, limit of detection (LOD), limit of quantitation (LOQ), accuracy, and precision. and were purchased from four cities in the South Korean peninsula.

Occurrence of Deoxynivalenol, Nivalenol, and Their Glucosides in Korean Market Foods and Estimation of Their Population Exposure through Food Consumption.

Major type B trichothecene mycotoxins, including deoxynivalenol (DON), nivalenol (NIV), and their respective glucoside conjugates, deoxynivalenol-3-β-D-glucose (DON3G) and nivalenol-3-β-D-glucose (NIV3G), are present in food products, such as cereals, legumes, and their processed products. Thus, here, DON, NIV, and their 3-β-D-glucosides were monitored in 506 Korean market foods, and exposure to these mycotoxins was estimated in the population consuming these foods. The accuracy and precision of our method, which simultaneously determined four toxins, were 80.

Safety assessment of antioxidants and color fixatives for the Korean population using dietary intake monitoring.

Food additives such as antioxidants and color fixatives are substances used in food intentionally for technical effect, such as decolorizing or intensifying the color of food. Based on the necessity of re-evaluating food additives for safety and to improve consumer perception, we conducted safety assessments for food additives according to the Risk Assessment Guidelines of the Korean Ministry of Food and Drug Safety. These safety assessments evaluated new risk information based on toxicology data and estimates of dietary intake exposures to food additives in comparison with the acceptable daily intake (ADI).