Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Effects of Water on the Putrefaction of Fishes

Eizaburo NOGUCHI

1962 Volume 3 Issue 2 Pages 101-106
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.101

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Determination of Residual Organo-phosphorus Insecticides in Foodstuffs

Sei-ichi OKUI

1962 Volume 3 Issue 2 Pages 106-113
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.106

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On the Antioxidants and Tocopherols as the Food Addititve

Yazo KOTAKE

1962 Volume 3 Issue 2 Pages 114-120
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.114

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Toxicity and Metabolism of Food Antioxidants

Isamu AOKI

1962 Volume 3 Issue 2 Pages 120-125
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.120

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On the Chronic Toxicity Test of Food Additive (Part 3)

Yoshio IKEDA

1962 Volume 3 Issue 2 Pages 125-129
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.125

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Polarographic Studies on Storage of Meats (XVII)

Influences of NH₄OH Concentrations and Electrolyzing Temperatures on Protein Waves of Water Extracts from Aquatic Animals

Tetsujiro OBARA, Yasokichi OGASAWARA, Masao KUSAMA, Sumiko SHIROTA

1962 Volume 3 Issue 2 Pages 130-140
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.130

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In a previous report we have examined influences of CoCl₂ and NH₄Cl concentrations on the protein waves obtained from the water extracts of the meats in the aquatic animals of 85 species. The results of the above experiment have shown that as there is a characteristic change in the protein waves of many species, the polarography may be useful in the practical inspection of foods. However, there are many species which can not be distinguished from one another. Therefore, other new methods for the determination of the protein waves must be devised.
In present experiment we have examined influences of NH₄OH concentration and electrolyzing temperature on the protein waves obtained from the water extracts of the meats in the aquatic animals of 85 species under the same conditions as in a previous experiment. The result of the above experiment is as follows:
When the experiments under the influences of NH₄OH concentrations and electrolyzing temperature are carried out, there is a characteristic variation in the height, shape and crossing point of each protein wave obtained from the meat of respective species. Consequently, when a suitable combination among some results in the height curves and crossing points of their protein waves is performed, the qualities in the meats of the aquatic animals belonging to the same group may be better discriminated.
For these reasons, it is obvious that when the meats of the aquatic animals are estimated by the polarography, the characteristics of their proteins may be determined quickly and simply. We hope greatly the various new methods for the estimation of the protein waves be more devised and applied to the practical inspection in the qualities of foods.

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Studies on High-Voltage Paper-Electrophoretic Analysis of Water-Soluble Coal-Tar Dyes (III)

On the Subsidiary Dye of Violamine R

Toshio TERASHIMA

1962 Volume 3 Issue 2 Pages 140-144
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.140

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1) By using high-voltage paper electrophoresis and paper chromatography, the existence of Violamine disulfonate was identified, as the subsidiary dye, in the commercial sample of Violamine R and the amount ratio of main to subsidiary dye was spectrophotometrically found to be about 3:1.
2) Violamine R was, as a result of examination, most efficiently produced by agitating the base for 3 hours with 96% H₂SO₄ in the case of sulfonation.

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Studies on the Storage of Grapes

Tokunari KOBAYASHI, Osamu TSURUTA, Yoshimichi MATSUNAMI, Hiroshi TSUNO ...

1962 Volume 3 Issue 2 Pages 145-154
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.145

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About the practical storage method for fruits, there are a few reports for apple and mandarin orange, but for other fruits, we only know some reports which give us a suggestion.
Then we studied to know the best conditions of storage of grapes, which may be more frequently used in our country.
In our experiment, we arranged five stages of humidity: 100%, 94%, 87%, 81%, and 76%; for temperature: 4°, 10°, and 15°.
The test items in these storage periods were as follows: Apparent alternations of qualities with the naked eye, correlation between hardness and weight of fruit, fluctuation of moisture, acidity, sugar density and transition of pH of fruit juice. Furthermore, we tested the fungi, which cause the fruit rot. The results from these tests are summarized as follows:
1) When humidity is less than 81%, the wiltings appear on the fruit stalk and granules, more than 94%, the fallings of fruit granules are observed, therefore the best degree of humidity is 87%.
2) In the temperature, the result obtained at 4° was the best.
It is recognized that if the storage of grapes are controled with the best conditions mentioned above, the ingredients of grapes almost do not change, and the storage for longer period is possible.

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Studies on the Acute Toxicity of Chlortetracycline Hydrochloride, with Special Reference to the Effect of Heating on its Toxicity

Yoshio IKEDA, Mitsuo SHINODA, Hamako YOSHIMOTO, Tsukasa KUWAMURA, Yuki ...

1962 Volume 3 Issue 2 Pages 155-160
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.155

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Toxicity studies were made on chlortetracycline hydrochloride (CTC) in ddN mice, emphasis being placed on the effect of heating at 100°C for 30 minutes on its toxicity.
1) pH of CTC solutions in distilled water at the concentrations of 0.75% to 2.0%, suitable for assessing LD₅₀ in mice, was in the range of 2.98 to 2.70.
2) pH of CTC buffer solutions consisting of 1/30M of KH₂PO₄ and Na₂HPO₄·2H₂O at a ratio of 3 to 7, was 6.37 to 6.3 in the 0.75% and 1.0% solutions, and 2.77-3.96 in the 2.0% solution.
3) When injected intraperitoneally, both vehicles and heating exerted no significant changes on the LD₅₀ value of CTC.
4) In the intravenous route, heating had no effect on the LD₅₀ value of CTC in the acid solutions, and elevated its value remarkably in the buffered solutions. But LD₅₀ values of CTC in the latter solutions before and after heating were far less than those in the acid solutions, indicating that the addition of buffer agents mentioned above intensified the toxicity of CTC.

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On Enterococci in Marketed Animal Foods (Meat, Fish, Milk and their Products)

Tadatsugu ICHIKAWA, Akira TAGUCHI

1962 Volume 3 Issue 2 Pages 161-168
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.161

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The authers investigated on the contamination of enterococci in 1700 marketed meat, fish, milk and their products from food hygienic point review and these investigations were performed between 1951 and 1960, and the results were summerized as follows.
The contamination rate of enterococci in samples were considerably high, especially remarkable in ground meat, fresh fish and row milk. The contamination degree by enterococci was between 10⁴ and 10⁵ per g. When the number of enterococci was compared with total viable counts and coli-group counts in the same samples, it was found that enterococci was from one over hundred to one over thousand of total viable counts and almost equal to coli-group.
In classfing of enterococci strains, 85% of isolated belonged to Str. faecalis, 4.92% to Str. liquefaciens, 1.14% to Str. zymogenes, 1.85% to Str. durans, 6.44% to Unidentified enterococci. 9 out of strains of 218 enterococci isolated from samples were toxic to mice and 6 were enterotoxin producing strains. In the test of heatresistability on 163 strains isolated, whole strains could not survived at 70°C for 30 minutes but 7.8% of strains survived at 65°C for 60 minutes and 48% of stranis survived at 65°C for 30 minutes.

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Low Tempetature Storage System of Cereals Observations on Growth of Injurious Microorganisms under the Conditions Concerning the Storage System

Osamu TSURUTA

1962 Volume 3 Issue 2 Pages 169-171
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.169

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The storage system of controled temperature lower than normal has again been recognized recently to be recommendable, since the system was effective to prevent degradation and deterioration of the quality as to chemical components as well as appearance from putrifaction and insect damage. The present paper describes some of observations on the growth of injurious microorganisms at lower temperature, to solve the problems found in the actual current system of the cereal storage.

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Studies on Food Preservatives (I)

Separation and Analysis of Mixed Food Preservatives by means of Solvent Extraction Method

Seiji FUJII, Moto-o HARADA

1962 Volume 3 Issue 2 Pages 172-178
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.172

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The mixure of preservatives has been permitted in specified foods. These preservative mixtures were divided into five groups.
(1) Mixtures of salicylic acid and esters of p-hydroxybenzoic acid.
(2) Mixtures of benzoic acid, esters of p-hydroxybenzoic acid and methylnaphthoquinone.
(3) Mixtures of benzoic acid, esters of p-hydroxybenzoic acid and dehydroacetic acid.
(4) Mixtures of sorbic acid, nitrofurazone and nitorofurylacrylamide.
(5) Mixtures of dehydroacetic acid and nitrofurylacrylamide.
The mixtures of these preservatives were extracted and separated by solvent extraction method. Each component extracted was determined by ultraviolet absorption method.
Nitorofurazone only was carried out by phenylhydrazin method.
These analytical data are tabulated (Tables 4-8). Recoveries were found more than 95%, but that of nitrofurylacrylamide was less than 95%.

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Detection and Determination of Nitrofurazone and nitrofurylacrylamide in Milk

Seiji FUJII, Toshio HAYASHI

1962 Volume 3 Issue 2 Pages 179-181
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.179

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The methods for the detection and determination of nitrofurazone and nitrofurylacrylamide added in milk are described.
These substances, extracted by dimethylformamide, were detected by color reaction with 1N sodium hydroxyde solution. The method for the determination of nitrofurazone was based on the formation of 5-nitro-2-furfural phenylhydrazone, which was estimated by colorimetric method, and nitrofurylacrylamide was determined by the absorbance measurement of that extracted with dimethylformamide.

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On the Analysis of Food Additives (II)

Part I Antiseptics B

Iwao KAWASHIRO, Yutaro HOSOGAI

1962 Volume 3 Issue 2 Pages 182-187
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.182

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Determination of Total Solids in Milk with Special Aluminum Dish

Taro KOMODA, Toshiro KANI, Sei-ichiro YUGE

1962 Volume 3 Issue 2 Pages 187-190
Published: June 25, 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.187

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Erratum to : Mites in Food and Drugs

1962 Volume 3 Issue 2 Pages 206a
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.2_206a

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Erratum to : Some Experiments on the Control of Food Insects

1962 Volume 3 Issue 2 Pages 206b
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.2_206b

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Erratum to : Studies on Coloring Materials for Artificial sake (III)

1962 Volume 3 Issue 2 Pages 206c
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.2_206c

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Erratum to : Studies on the Inspection of Protein Foods

1962 Volume 3 Issue 2 Pages 206d
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.2_206d

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Erratum to : On the Simple Papar Chromatography of Food Colors

1962 Volume 3 Issue 2 Pages 206e
Published: 1962
Released on J-STAGE: December 11, 2009

DOIhttps://doi.org/10.3358/shokueishi.3.2_206e

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