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Volume 54 (2013)
- Issue 6 Pages 385-
- Issue 5 Pages 351-
- Issue 4 Pages 251-
- Issue 3 Pages 173-
- Issue 2 Pages 83-
- Issue 1 Pages 1-
Volume 54, Issue 6
Displaying 1-8 of 8 articles from this issue
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Original Papers
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Kentaro YOGI, Naomasa OSHIRO, Seiko MATSUDA, Satsuki SAKUGAWA, Toshiak ...Article type: Original Paper
2013 Volume 54 Issue 6 Pages 385-391
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSCiguatoxins (CTXs) responsible for ciguatera fish poisoning (CFP) in Amami Islands, Kagoshima, Japan in 2008 were determined by LC-MS/MS analysis. Ciguatoxin-1B (CTX1B), 54-deoxyCTX1B, and 52-epi-54-deoxyCTX1B were detected in Variola louti and Lutjanus monostigma. The toxin profile distinctly differed from that of a CFP-related fish from Miyazaki, which mainly contained ciguatoxin-3C type toxins. Toxin profiles were species-specific, as observed in fish from Okinawa. The LC-MS/MS and mouse bioassay (MBA) methods produced comparable data, though 54-deoxyCTX1B was not taken into consideration owing to the lack of toxicity data. To improve assessment, toxicity data for this compound are needed. A reef fish caught on the same occasion and judged nontoxic by MBA (<0.025 MU/g) was found to contain low levels of CTX, indicating a potential risk for CFP.View full abstractDownload PDF (729K) -
Naoki FUKUI, Satoshi TAKATORI, Yoko KITAGAWA, Masahiro OKIHASHI, Keiji ...Article type: Original Paper
2013 Volume 54 Issue 6 Pages 392-396
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSIf pesticide residues are detected at over the uniform limit (0.01 ppm) in processed foods, the maximum residue limits of pesticides in each ingredient should be considered. For that purpose, analysis of pesticide residues in the ingredients would be required, but in many cases it is difficult to obtain ingredients from the same lot, or the processed foods may have been manufactured overseas. Thus, a means of estimating pesticide concentrations in ingredients before processing would be important. In this study, we estimated the concentration of paclobutrazol, which was detected in LM pickles (LMPs), that would have been present in Takana (LM; mustard leaf) before processing. The LMPs mainly consisted of LM and seasoning liquid (SL), and other ingredients (sesame seeds or red pepper) accounted for less than 0.2% (w/w) of the LMPs. The LM and SL were separated and their paclobutrazol concentrations were determined. The concentration of paclobutrazol in the SL was approximately 1/10 of that detected in LM. Loss of water from LM during processing was taken into account to calculate the content of paclobutrazol in LM before processing, based on the analytical result of processed LM.View full abstractDownload PDF (312K) -
A Shellfish Monitoring System for Paralytic Shellfish Toxins Using Enzyme-Linked Immunosorbent AssayTakashi SHINOZAKI, Ryuichi WATANABE, Kentaro KAWATSU, Kiyonari SAKURAD ...Article type: Original Paper
2013 Volume 54 Issue 6 Pages 397-401
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSWe investigated the applicability of enzyme-linked immunosorbent assay (PSP-ELISA) using a monoclonal antibody against paralytic shellfish toxins (PST) for screening oysters collected at several coastal areas in Kumamoto prefecture, Japan. Oysters collected between 2007 and 2010 were analyzed by PSP-ELISA. As an alternative calibrant, a naturally contaminated oyster extract was used to quantify toxins in the oyster samples. The toxicity of the calibrant oyster extract determined by the official testing method, mouse bioassay (MBA), was 4 MU/g. Oyster samples collected over 3 years showed a similar toxin profile to the alternative standard, resulting in good agreement between the PSP-ELISA and the MBA. The PSP-ELISA method was better than the MBA in terms of sensitivity, indicating that it may be useful for earlier warning of contamination of oysters by PST in the distinct coastal areas. To use the PSP-ELISA as a screening method prior to MBA, we finally set a screening level at 2 MU/g PSP-ELISA for oyster monitoring in Kumamoto prefecture. We confirmed that there were on samples exceeding the quarantine level (4 MU/g) in MBA among samples quantified as below the screening level by the PSP-ELISA. It was concluded that the use of PSP-ELISA could reduce the numbers of animals needed for MBA testing.View full abstractDownload PDF (639K) -
Ryota HAYAKAWA, Naoki KOBAYASHI, Noboru KATO, Yukiko HARA-KUDO, Emiko ...Article type: Original Paper
2013 Volume 54 Issue 6 Pages 402-409
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSTo investigate histamine formation in Japanese marine fish, model samples were made from fish meat mixed with intestines of commercial 73 fish species. After the samples were stored at 25℃ for 12 hr, histamine was detected in 35 fish species at 50 mg/kg or more. These fish species might potentially be related to histamine poisoning. In addition, the effect of frozen storage at -45℃ on histamine formation was examined. Although histamine was formed in some fish species, and Photobacterium damselae and Photobacterium iliopiscarium were isolated from the frozen samples, the amount of histamine formed in the model samples was reduced in all tested fish species after frozen storage. Therefore frozen storage of fish may be effective to control histamine formation, even though histamine forming bacteria survived under these conditions.View full abstractDownload PDF (406K)
Notes
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Ryota MITSUHASHI, Hiroshi MIZUNO, Shinjiro SAEKI, Sho-ichi UCHIYAMA, M ...Article type: Note
2013 Volume 54 Issue 6 Pages 410-414
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSInago (edible grasshoppers, Oxya spp.) was a popular food in the Fukushima area, before the reactor accident at Fukushima Dai-ichi Nuclear Power Station in March 2011. We investigated the radioactivity of Cs-134 and Cs-137 contained in Inago captured in Sukagawa, Motomiya, Inawashiro, Date, and Iidate in Fukushima prefecture in 2011 and 2012. The maximum combined radioactivity of Cs-134 and Cs-137 in Inago was 60.7 Bq/kg, which is below the maximum permitted level (100 Bq/kg) in foods established by the government of Japan in April 2012. Furthermore, conventional cooking processes decreased the radioactivity in cooked Inago to under 15.8 Bq/kg, a quarter of that in uncooked Inago. Therefore, we concluded that the health risk of eating Inago is low.View full abstractDownload PDF (596K) -
Hiromi NABESHI, Hiroyuki KIKUCHI, Tomoaki TSUTSUMI, Akiko HACHISUKA, R ...Article type: Note
2013 Volume 54 Issue 6 Pages 415-418
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSAfter the Fukushima No. 1 Nuclear Power Plant accident, high levels of radioactive cesium were detected in beef. Many prefectural governments decided to conduct blanket tests on meat from local beef cattle to prevent distribution of beef contaminated with radioactive cesium exceeding the provisional regulation value. In some cases, different concentrations of radioactive cesium were found in different cuts of beef from the same cows. These results raised questions about the reliability of the test results. Here, we investigated the reason for the differences in radioactive cesium concentration in different cuts of beef from the same cows. The concentrations of radioactive cesium in five different parts cuts of beef from three cows were negatively correlated with fat content, suggesting that the difference in radioactive cesium concentration is due to differences in fat content in the meat. In addition, our results showed that the concentration of radioactive cesium in muscle was more than 7-fold higher than that in fat in the same cow. These results suggested that it is necessary to use muscle for testing of radioactive cesium in cows.View full abstractDownload PDF (347K)
Reports
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Kohei KAZUMA, Motoyoshi SATAKE, Katsuhiro KONNOArticle type: Report
2013 Volume 54 Issue 6 Pages 419-425
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSTwo people out of three who accidentally ate boiled aconite leaves died in 2012. This was a typical case of aconite poisoning in Japan: Aconite (Aconitum spp.) was mistakenly collected instead of Anemone flaccida, an edible wild plant. The leaves of these plants are quite similar to each other. Chemical analyses of the aconite plant left at the scene suggested intake of a fatal amount of aconitine alkaloids by each person. The collector, who died, had missed the botanical differences between the two plants, even though he owned a wild plant guidebook. A. flaccida should be collected with its flowers in order to aid positive indentification and avoid aconite poisoning.View full abstractDownload PDF (1275K) -
Naoki FUKUI, Satoshi TAKATORI, Yoko KITAGAWA, Masahiro OKIHASHI, Keiji ...Article type: Report
2013 Volume 54 Issue 6 Pages 426-433
Published: December 25, 2013
Released on J-STAGE: December 28, 2013
JOURNAL FREE ACCESSA rapid multi-residue method for determination of pesticide residues in processed foods manufactured from agricultural products was examined. Five mL water was added to 5 g sample in a polypropylene tube, and the tube was left to stand at room temperature for 30 min. Then, 20 mL acetonitrile was added to the sample. The mixture was homogenized in a high-speed homogenizer, followed by salting out with 1 g NaCl and 4 g anhydrous MgSO4. After centrifugation, the organic layer was purified on a graphitized carbon/PSA cartridge column. After removal of the solvent, the extract was resolved in methanol–water and analyzed with LC-MS/MS. The recoveries of 93 pesticides fortified into 5 kinds of processed foods [Chinese cabbage kimchi, marmalade, raisin, umeboshi (pickled plum) and worcester sauce] were examined at the concentrations of 0.02 and 0.1 μg/g (n=5). The recoveries of 61 pesticides in all foods were 70–120% with relative standard deviation below 20% at both concentrations. Seventy-four processed foods obtained from markets in Japan were examined with this method. Pesticide residues over the maximum residue limit (0.01 μg/g) were detected in 2 processed foods.View full abstractDownload PDF (410K)
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