Volume.35 No.5 October 2020

• Yessotoxins: Causative Organisms and Seafood Contaminations

  Mungi Kim, Seung Ho Baek, Seongjin Hong

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.411-418

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.411

  Open abstract

• Inactivation of Foodborne Pathogens by Lactic Acid Bacteria

  Frank Daliri, Agnes Achiaa Aboagye, Eric Banan-Mwine Daliri

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.419-429

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.419

  Open abstract

• Electronic Sensors and Multivariate Approaches for Taste and Odor in Korean Soups and Stews

  Chang Guk Boo, Seong Jun Hong, Jin-Ju Cho, Eui-Cheol Shin

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.430-437

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.430

  Open abstract

• Natural Occurrence of Aflatoxigenic Aspergillus Species and Aflatoxins in Traditional Korean Fermentation Starters, Meju and Nuruk

  So Young Woo, Sang Yoo Lee, Fei Tian, A-Yeong Jeong, Cha Nee Yoo, Seung Yoon Kang, Hyang Sook Chun

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.438-446

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.438

  Open abstract

• Monitoring of Veterinary Drug Residues in Cultured Fishery Products in Chungcheongnam-do Province

  Kang-Bum Lee, Nam-Woo Kim, Dong-Uk Kim, Myeong-Hee Sin, Mi-Young Lee

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.447-451

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.447

  Open abstract

• Underestimation of Dietary Exposure to Pesticide Residues in Relation to Residue Definition in South Korea

  Mi-Gyung Lee

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.452-458

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.452

  Open abstract

• Changes in Internal and External Temperature and Microbiological Contamination depending on Consumer Behavior after Purchase of Fresh-Cut Produces

  Hyun-Jin Park, Jeong-Eun Lee, Sol-A Kim, Won-Bo Shim

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.459-467

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.459

  Open abstract

• Microbiological Quality and Safety Assessment of Commercial Ready-to-Eat Side Dishes Sold in Gyeonggi-do

  Sun-Il Hwang, Sang-Tae Kim, Na-Eun Han, Yu-Mi Choi, Hye-Young Kim, Hyun-Kyung Ham, Chan-Mi Lee, Yong-Bae Park, Mi-Hui Son

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.468-476

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.468

  Open abstract

• Distribution of Foodborne Pathogens from Garlic Chives and Its Production Environments in the Southern Part of Korea

  Jieun Jung, Kwang Kyo Oh, Seung-Mi Seo, SuIn Yang, Kyu-Seok Jung, Eunjung Roh, Jae-Gee Ryu

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.477-488

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.477

  Open abstract

• Evaluation of Mineral Content in Convenience Baby Food

  Young-Sun Cho, Ki-Cheol Kim, Sang-Woon Shin, Jin-Hee Sung, Ji-Eun Kim, Eun-Jin Baek, Eun-Bin Lee, Hye-Jin Kim, Yong-Bae Park, Mi-Hye Yun

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.489-494

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.489

  Open abstract

• Development of Predictive Models of Listeria monocytogenes in Fresh-Cut Fruits and Vegetables

  Geun Hyang Kim, Ju Young Lim, Yeon Ho Kim, So Young Yang, Ki Sun Yoon

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.495-502

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.495

  Open abstract

• Quality Characteristics and Antioxidant Activity of Puffed Rice Vinegar Added with Lemon Balm Extracts

  Seung Kwon Choi, Yong-Suk Kim

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.503-512

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.503

  Open abstract

• Antioxidant Effect of Histidine-Containing Low-Molecular-Weight Peptides Seperated from Tuna Meat

  Hong Kil Kim, Ho-Su Song

  Journal of Food Hygiene and Safety :: Vol.35 No.5 pp.513-520

  DOI:https://doi.org/10.13103/JFHS.2020.35.5.513

  Open abstract