Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Volume 16, Issue 2
Displaying 1-10 of 10 articles from this issue
  • Nitrite and Nitrate Concentrations in Human Saliva Collected from Salivary Ducts
    Hajimu ISHIWATA, Akio TANIMURA, Morizo ISHIDATE
    1975 Volume 16 Issue 2 Pages 89-92_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    The concentrations of nitrite and nitrate in human saliva directly collected from salivary ducts were studied.
    In the previous papers of this series, it was observed that human saliva contained nitrite and nitrate and their concentrations were affected by the amount of nitrate in ingested foods.
    In the present paper, it was elucidated that high amounts of nitrite and nitrate were detected in saliva which was accumulated in mouth, but only nitrate was detected in saliva which was directly collected from the ducts of salivary glands. The similar phenomena were observed during 10hr after the ingestion of sodium nitrate.
    From these results, it seemed that nitrite was not secreted in saliva, but produced newly from secreted nitrate in mouth.
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  • Changes of Nitrite and Nitrate Concentration in Incubated Human Saliva
    Hajimu ISHIWATA, Prakai BORIBOON, Motoo HARADA, Akio TANIMURA, Morizo ...
    1975 Volume 16 Issue 2 Pages 93-98_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    When the human whole saliva containing 11.8ppm of nitrite and 65.0ppm of nitrate was incubated at 37°C for 1hr, these concentrations changed to 15.3 and 36.2ppm, respectively. Potassium ferricyanide-reducing substance in saliva was also determined, but no relation between the amounts of nitrite, nitrate and the reducing substance was found. In the saliva, either heated at 100°C for 10min or filtered with a membrane filter, any change of nitrite and nitrate contents was not observed during incubation at 37°C for 2hr. However, when the filtered saliva was supplemented with the residue on a filter, the changes of nitrite and nitrate concentration was restored to the level of the unfiltered saliva.
    From these results, it might be concluded that bacteria in human mouth plays a main role in the reduction of nitrate.
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  • Norihiko MATSUDA, Naoki MATSUMOTO, Sanae USHIZAWA, Yoko KAKEGAWA
    1975 Volume 16 Issue 2 Pages 99-104_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    Mesophilic Clostridial and Bacillial spores in raw meat obtained from canning plants were quantified. Most of the samples were imported from foreign countries, and some of them were frozen and the others were defrozen to use in manufacture.
    Two procedures, the anaerobic pouch method using Modified Angelotti agar (MAA, Bladel, 1965) and the tube method to obtain most probable number using differential reinforced clostridium medium (DRCM, Gibbs and Freams, 1965), were employed for differential count of Clostridial spores. The samples indicated very small Clostridial count, and none of Clostridial spore could be detected in more than a half of samples investigated. The low level of Clostridial spores was maintained during and after the defreezing process.
    The incidences of Bacillial spores in the samples were different between frozen and defrozen meat, and the level of defrozen meat showed ten-fold count of frozen meat. The mean levels of Bacillial spores were 10 to 100/g for frozen meat and 100 to 1000/g for defrozen meat.
    The reliability concerning with the respective differential reactions, blackening or non-blackening, of the medium employed was discussed by generic discrimination of organisms isolated from the colonies or the tubes those had shown the respective differential characteristics. Clostridia occupied in the colonies or the tubes, those had shown blackening or non-blackening, were 65 and 37% in MAA, and 65 and 16% in DRCM, respectively.
    None of toxigenic Clostridia was detected in the samples.
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  • Nobuhiro YANO, Tokuzo ISHII, Ryozaburo IRIE
    1975 Volume 16 Issue 2 Pages 105-109_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    By means of direct inoculation of spores of the assay organism, Bacillus stearothermophilus var. B. calidolactis C953, a modification of the IDF standard method for the detection of antibiotics in milk and milk products was investigated. A new sporulation medium, composed of peptone 1%, polypepton 1%, MnSO4·5H2O 0.004%, and agar 2%, was developed. High yield of spores of the assay organism was obtained on this medium. With crude or purified spore suspensions prepared from the agar plate cultures of the organism, the modified method was examined and it gave the same results to those obtained by the original IDF method, provided the spores were inoculated in the range of 2×107 to 5×107 in 1ml of the disk plate agar. Spore suspensions could be prepared readily by usual means in the laboratory, and purification was not necessary. The spore suspensions could be preserved without any deterioration for 12 months at 5°C. It was enable us to shorten the time required for the assay of antibiotics in this modified method, since the time consuming steps of preparation of the seed cultures could be omitted.
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  • Motohiro NISHIJIMA, Masamitsu KANMURI, Shyoko TAKAHASHI, Hisashi KAMIM ...
    1975 Volume 16 Issue 2 Pages 110-115_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    The determination of dimethylpolysiloxane (DMPS) in foods by atomic absorption spectrophotometry was studied. The separation of DMPS from the edible oil was carried out as follows: The sample mixed with DEAE cellulose powder placed on a DEAE cellulose column kept at -70°C, then n-hexane was poured into the column. The solvent of the eluate was removed, and the residual was dissolved in ethyl ether. Other samples were extracted with ethyl ether. The ethyl ether solution was cleaned up with activated charcoal column. Ether in the eluates were removed, and the residual was redissolved in methyl isobutyl ketone. The operating conditions were as follows:
    Analytical line; 2516Å for Si
    Lamp current; 40mA
    Nitrous oxide flow rate; 13.0L/min
    Acetylene flow rate; 8.5L/min
    The recoveries of DMPS added in food were more than 95%. The presence of silicon dioxide and silicate in foods at natural level did not interfere. As the results of the survey of commercial foods by the use of above mentioned procedures, DMPS was detected in some samples.
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  • Yoshio ITO, Masahiro IWAIDA
    1975 Volume 16 Issue 2 Pages 116-118_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    In order to establish standards and requirements of the natural thickening agent “carrageenan”, sulfate and viscosity tests were studied, to be included in the General Tests of the Japanese Standards of Food Additives, at the same time. Sulfate was determined by the well-known barium sulfate gravimetric method. Sulfate contents of commercial carrageenans, expressed as SO4, were found to be within the range of 20-40%. Viscosities were measured on 1.5% of carrageenan solution at 75°C by use of either BN type rotation viscosimeter (Wells-Brookfield micro viscosimeter) or Ubbelohde viscosimeter. Standard viscosity solution JS-200 was used for the scale adjustment of rotation viscosimeter. The values obtained by use of the two viscosimeters were found to be in good accordance, the viscosities of commercial carrageenans tested were found to be above 5cps, in accordance with the regulation of FDA.
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  • Yasuhiro TAKAGI, Hiroyoshi TANAKA, Shinroku MASUNAGA
    1975 Volume 16 Issue 2 Pages 119-122_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    A simple method has been developed for the determination of fluoride ion in unpolished rice by fluoride ion-selective electrode after pretreatment of the sample using oxygen bomb combustion.
    A trace amount of fluoride ion can be determined as follows; The sample was burned in an oxygen bomb (25kg/cm2) conventionally using 10ml of water as a absorber. The ionic strength was adjusted with 10ml of 1, 2-cyclohexanediamine-tetraacetic acid buffer solution and the solution was filled up 25ml with water. The fluoride activity was measured by fluoride ion-selective electrode 20min after start of measurement. Effect of diverse ions on determination of fluoride ion was preliminarily examined, and the upper limits of concentration of them were found.
    Reprobability of this method was satisfactory. Coefficient of variation was 0.9% and recovery was 92-103%. The trace amount of fluoride ion in unpolished rice in Fukui prefecture ranged from 1.4 to 2.0ppm.
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  • Ayako SAKAI, Motoo HARADA, Akio TANIMURA
    1975 Volume 16 Issue 2 Pages 123-128_1
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
    Detection of 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide (furylfuramide, FF) in foods by thin-layer chromatography (TLC) was studied.
    Two methods of the extraction of FF from foods in the “Standard Methods of Analysis for Hygienic Chemists” authorized by the Pharmaceutical Society of Japan were compared and we found the method described in the section of quantitative analysis was better.
    There were trans- and cis-FF in the extracts from foods and they were separated to two spots on a thin-layer chromatoplate in the solvent system of benzene: acetone (7:3) or ether: acetone (7:3). Therefore, it was inappropriate that TLC was carried out using only trans-FF as the standard substance. Then, the preparation of standard solution for TLC was improved.
    The extracts from ham and sausage gave fluorescent spots on a thin-layer chromatoplate by irradiation of UV light, and some of the fluorescent spots interfered the detection of FFs on the thin-layer chromatogram in the case of developing with benzene: acetone (7:3 or 1:1) and with ether: acetone (7:3 or 3:2). However, on the thin-layer chromatograms developed with the proposed solvents system, chloroform: ethyl alcohol (19:1) and with chloroform: acetone (9:1), the spot of FF was completely separated from the interfering spots.
    It was found out that the main substances of the interfering spots were natural spices contained in ham and sausage.
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  • Hideaki MIYATA, Akio NAKAMURA, Takashi KASHIMOTO
    1975 Volume 16 Issue 2 Pages 129-131
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
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  • Determination of Barium by UHF Plasma Spectra Analyzer
    Katsuhiko IKEBE, Yukio TANAKA, Ryoichi TANAKA, Nobuharu KUNITA
    1975 Volume 16 Issue 2 Pages 132-135
    Published: April 05, 1975
    Released on J-STAGE: December 11, 2009
    JOURNAL FREE ACCESS
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