Jeon H.-K.,Chungbuk National University |
Kim K.-H.,Gyeongin Regional Food and Drug Administration |
Eom K.S.,Chungbuk National University
Parasitology International | Year: 2011
The majority of Taenia tapeworm specimens in the museum collections are usually kept in a formalin fixative for permanent preservation mainly for use in morphological examinations. This study aims to improve Taenia tapeworm identification even of one preserved in formalin for a maximum of 81. years. Taenia tapeworms were collected by the parasite collection unit of the Swiss Natural History Museum and from units in Indonesia, Japan and Korea. A small amount of formalin-fixed tissue (100. mg) was crushed in liquid nitrogen and then soaked in a Tris-EDTA buffer for 3-5. h. The sample was then digested in SDS and proteinase K (20. mg/ml) for 3-5. h at 56 °C. After the addition of proteinase K (20. mg/ml), SDS and hexadecyl-trimethyl-ammonium bromide (CTAB), incubation was continued for another 3. h at 65 °C. A maximum yield of genomic DNA was obtained from this additional step and the quality of genomic DNA obtained with this extraction method seemed to be independent of the duration of storage time in the formalin fixative. The molecular identification of Taenia tapeworms was performed by using PCR and DNA sequences corresponding to position 80-428 of cox1 gene. T. asiatica was detected in the isolates of Indonesia, Japan and Korea. Improvements in the genomic DNA extraction method from formalin fixed museum collections will help in the molecular identification of parasites. © 2010 Elsevier Ireland Ltd.
Cho J.-I.,Gyeongin Regional Food and Drug Administration |
Cheung C.-Y.,Gyeongin Regional Food and Drug Administration |
Lee S.-M.,Gyeongin Regional Food and Drug Administration |
Ko S.-I.,Gyeongin Regional Food and Drug Administration |
And 8 more authors.
Journal of Food Safety | Year: 2011
This study was conducted to evaluate the microbial quality of street-vended foods in Korea. The microbiological contamination levels of aerobic mesophilic bacteria ranged from 0 to 7.43logcfu/g with a mean value of 4.71±1.53logcfu/g, while the level of total coliforms ranged from 0 to 6.86logcfu/g with a mean value of 3.24±1.40logcfu/g. Staphylococcus aureus (SA) and Escherichia coli (EC) were detected in 9% (mean value: 3.75±0.56logcfu/g) and 3% (mean value: 2.33±0.90logcfu/g) of 326 examined samples, respectively. Vibrio parahaemolyticus, Salmonella spp. and Listeria monocytogenes were not detected. More than 50% of the isolated SA were found to be enterotoxin producers and these organisms primarily possessed type A toxin genes. Conversely, verocytotoxin-producing EC were not detected. Taken together, these results indicate that consumption of street-vended foods may pose a risk of foodborne disease and that good hygienic practices should be required to ensure public health. +PRACTICAL APPLICATIONS: Accurate and up-to-date data for microbiological contamination of ready-to-eat foods are necessary for consumer protection to improve sanitary conditions in food processing plants in Korea. Known contamination levels can be used by administrators to establish national regulations for the control of foodborne diseases. © 2011 Wiley Periodicals, Inc..
Lee S.,Gyeongin Regional Food and Drug Administration |
Chang E.,Gyeongin Regional Food and Drug Administration |
Choi J.,Gyeongin Regional Food and Drug Administration |
Bahn K.,Gyeongin Regional Food and Drug Administration |
Kim M.,South Korea National institute of Food and Drug Safety Evaluation
Korean Journal of Food Science and Technology | Year: 2010
The purpose of this research was to estimate dietary sodium exposure and to determine the sodium contents of school lunches in Incheon and Gangwon. In this study, we collected 1,334 samples from 8 elementary schools and 8 middle schools for 15 days. The average lunch intakes at the elementary and middle schools were 381.2±73.8 g and 460.4±81.5 g, respectively. The sodium contents of main dishes, side dishes, and desserts were 49.7±105.6 mg/100 g, 517.2±409.2 mg/100 g, and 135.4±195.5 mg/100 g, respectively. The average sodium intakes through lunch at the elementary and middle schools were 863.0±291.1 mg and 1,052.1±323.4 mg, and average potassium intakes were 571.1± 193.0 mg and 655.8±198.4 mg respectively. The results of this study show that sodium intake from school lunches is about 47% of the recommended daily intake (RDI, 2,000 mg per day) established by the WHO. Therefore, it is recommended that sodium exposure be continuously monitored. © The Korean Society of Food Science and Technology.