The main component of the Mustard and Horseradish extracts, which are used as natural food additives in Japan, is allyl isothiocyanate (AITC). The determination of AITC using GC-FID is the official method employed in the quality control assessments for these products. In this method, a commercially available AITC reagent is used as a calibrant. However, ¹H-quantitative NMR (qNMR) analysis revealed that the AITC reagents contain impurity. Therefore, we examined the GC-FID and HPLC-refractive index detector (LC-RID) method based on relative molar sensitivities (RMSs) to high-purity single reference (SR). The RMSs of AITC/SR under the GC-FID and LC-RID conditions were accurately determined using qNMR. The AITC in two types of food additives was quantified using qNMR, SR GC-FID, and SR LC-RID methods. Both SR GC-FID and SR LC-RID showed good agreement within 2% with the AITC content determined by direct qNMR.

Boiled noodles are considered to be one of the most perishable foods due to their high moisture content and high water activity. Thus, the hygiene control measures based on HACCP manuals has been recommended in the noodle manufacturing industry. However, there were several cases in which post-packaged products manufactured at the Boiled noodles factory of small-to-medium size company detected a viable cell count higher than their voluntary standards. To identify the source of microbial contamination, an investigation based on the Plan-Do-Check-Act (PDCA) cycle was conducted. The results showed that the bacteria causing the contamination were environmental bacteria. Secondary contamination occurred during the cooling process after sterilization. Airborne environmental bacteria and oxygen may have been introduced into the rinsing and cooling water tank by the strong water flow during the rinsing and cooling process, inducing growth of microorganisms in the cooling water and contaminating the final product. This is a new finding, as such occurrence was not listed in the HACCP manual and should be contributed to plan HACCP system.

The mouse bioassay (MBA) for paralytic shellfish toxins (PSTs) in bivalves has been used as an official method in Japan. It is necessary to develop an alternative method to animal experiments in PSTs assay because 3Rs (Replacement, Reduction, and Refinement) of animal experiments are required from the animal welfare point of view. Various methods such as HPLC-FL, receptor binding assay, LC-MS/MS and ELISA have been established to detect PSTs without performing animal experiments. The present study was undertaken to develop a screening method using oligonucleotide lateral flow immunoassay (OLFIA) for detecting PSTs in bivalves. The screening level was defined as positive at 2 MU/g of MBA that is the half regulation limit of PSTs monitoring in Japan. All 20 positive (equal to or more than 2 MU/g) samples judged from MBA showed a positive reaction in the OLFIA. No positive samples resulted in a false negative reaction. The OLFIA exhibited high accuracy at 2 MU/g of screening criteria. The authors demonstrated here that the OLFIA can be useful for rapid detection of PSTs in bivalves.

From July 2017 to January 2019, total of 645 retail fresh vegetables collected from 19 retail shops and markets was investigated to know the contamination of enterohemorrhagic Escherichia coli (EHEC) and enterotoxigenic E. coli (ETEC). Of 645 samples, 2 samples (0.3%) were positive for pathogenic E. coli. Of 2 pathogenic E. coli positive samples, 1 was EHEC (stx2 positive) and the other was ETEC (sta positive). Two pathogenic E. coli strains were isolated from crisphead lettuce. EHEC strain was not serotyped by commercial antisera and ETEC was serotyped as O20. EHEC and ETEC strains showed multi-drug resistance against 4 and 7 antibiotics, respectively. These results indicate that retail fresh vegetables seem to be not an important source of human EHEC and ETEC infection in the Mekong Delta, Vietnam.

A microwave digestion method for the analysis of tin, arsenic and lead in soft drinks was studied and its performance was evaluated. The trueness, repeatability (RSD) and Intralaboratory reproducibility (RSD) of the method were estimated to be in the ranges of 93–100, 0.7–6.1 and 0.9–8.6%, respectively. In the preparation of the samples for tin analysis, the addition of sulfuric acid after microwave digestion improved the recovery rate and reproducibility. To verify the applicability of this method, recovery tests were conducted on five types of soft drinks, and the results were satisfactory. It was confirmed that this method is applicable to the digestion of a wide range of soft drinks and to the analysis of tin, arsenic, and lead, and that it reduces working time and makes the work easier compared to the conventional method.

The diazotization method is used for nitrite determination in meat products. In this method, it is known that the presence of reducing substances such as ascorbic acid and cysteine in the sample interferes with nitrite determination. We speculated that soy sauce, fish sauce and mirin, which are used in meat products, might be the reducing substances, so investigated meat products which contain soy sauce and other ingredients. The results showed that quantitative disturbance was observed in soy sauce and fish sauce, and the recovery in spiked samples of these products decreased in proportion to the increase in soy sauce and fish sauce content. However the antioxidant of soy sauce and fish sauce depending on manufacturing methods, so quantitative disturbance dose not be observed each time, so nitrite determination in meat products, and to conduct simultaneous determination using different sample amounts to confirm whether there is any difference in the quantitative values.