首页 > 最新文献

Food safety (Tokyo, Japan)最新文献

英文 中文
Aseptically Filled Tofu (Microorganisms and Viruses): Summary. 无菌豆腐(微生物和病毒):综述。
Pub Date : 2019-12-27 eCollection Date: 2019-12-01 DOI: 10.14252/foodsafetyfscj.D-19-00018

Aseptically filled Tofu was necessary to be refrigerated under the previous standards for tofu. Food Safety Commission of Japan (FSCJ) was requested by the Ministry of Health, Labour and Welfare (MHLW) to assess a food safety risk to human health on changing the standards to ambient temperature storage. Clostridium botulinum and Bacillus cereus can be significant hazards. Assuming that manufacturing procedures including sterilizing processes follow the MHLW-indicated condition, under a full hygienic control, C. botulinum and B. cereus would not exist in the final products. Therefore, FSCJ concludes that there are no substantial risks of human health irrespective of the change in the storage standard for aseptically filled Tofu.

按照以前的豆腐标准,无菌填充的豆腐需要冷藏。日本卫生、劳动和福利部(厚生劳动省)要求食品安全委员会(食品安全委员会)评估将标准改为环境温度储存对人类健康造成的食品安全风险。肉毒杆菌和蜡样芽孢杆菌可能是显著的危害。假设生产过程包括灭菌过程遵循mhlw指示的条件,在完全卫生控制下,肉毒杆菌和蜡样芽孢杆菌不会存在于最终产品中。因此,FSCJ的结论是,无论无菌填充豆腐的储存标准如何变化,都不会对人体健康造成重大风险。
{"title":"Aseptically Filled Tofu (Microorganisms and Viruses): Summary.","authors":"","doi":"10.14252/foodsafetyfscj.D-19-00018","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.D-19-00018","url":null,"abstract":"<p><p>Aseptically filled Tofu was necessary to be refrigerated under the previous standards for tofu. Food Safety Commission of Japan (FSCJ) was requested by the Ministry of Health, Labour and Welfare (MHLW) to assess a food safety risk to human health on changing the standards to ambient temperature storage. <i>Clostridium botulinum</i> and <i>Bacillus cereus</i> can be significant hazards. Assuming that manufacturing procedures including sterilizing processes follow the MHLW-indicated condition, under a full hygienic control, <i>C. botulinum</i> and <i>B. cereus</i> would not exist in the final products. Therefore, FSCJ concludes that there are no substantial risks of human health irrespective of the change in the storage standard for aseptically filled Tofu.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 4","pages":"95"},"PeriodicalIF":0.0,"publicationDate":"2019-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.D-19-00018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37592979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
A Summary Report of FSCJ Workshop "Future Challenges and Opportunities in Developing Methodologies for Improved Human Risk Assessments". FSCJ 研讨会 "开发改进人类风险评估方法的未来挑战和机遇 "总结报告。
Pub Date : 2019-11-22 eCollection Date: 2019-12-01 DOI: 10.14252/foodsafetyfscj.2018017
Kaoruko Tachibana, George E N Kass, Atsushi Ono, Takashi Yamada, Weida Tong, Daniel R Doerge, Yasushi Yamazoe

This is a summary report of FSCJ (Food Safety Commission of Japan) workshop entitled "Future Challenges and Opportunities in Developing Methodologies for Improved Human Risk Assessments, which held in November 2018. Scientific advancements have facilitated the development of new methods for chemical risk assessments with the expansion of toxicological databases. They are promising tools to overcome challenges, such as situations of data insufficiency, estimation of internal exposure and prediction of hazard, and enable us to improve our human health risk assessment in food safety. In this review, current understandings on developments in chemical risk assessments, especially focusing on Threshold of Toxicological Concern (TTC) approach, non-testing and in-silico approaches (e.g. read-across), and physiologically based pharmacokinetics (PBPK) modeling are discussed as possible promising tools. It also discusses future challenges and opportunities regarding social environment buildings in which all stakeholders including scientific experts, risk managers and consumers are able to accept these new risk assessment technologies. International collaboration would increase and enhance the efficiency in forming innovative ideas and in translating them into regulatory practices. It would strengthen technical capacity of experts who contribute to regulatory decisions and also promote acceptance of new methodologies among stakeholders. Cross-sectional collaboration such as making good use of human data of pharmaceutical drugs will facilitate a development of fresh tools for food safety domains. Once a new methodology is recognized in risk assessment agencies as implementable, it needs to be acknowledged and accepted by wider range of different stakeholders. Such stakeholders include scientific experts who conduct risk assessment for the risk assessment agencies, food industries and consumers. Transparency in the risk assessment work performed by regulatory agencies should strengthen their credibility and promote the acceptance of risk assessment including the new methodologies used in it. At the same time, efforts should be continued by regulatory agencies to further communicate with consumers about the concept of risk-based assessment as well as the concept of uncertainty.

本文是2018年11月举行的FSCJ(日本食品安全委员会)研讨会的总结报告,题为 "开发改进人类风险评估方法的未来挑战和机遇"。随着毒理学数据库的扩大,科学进步促进了化学风险评估新方法的发展。它们是克服数据不足、内部暴露估计和危害预测等挑战的有前途的工具,使我们能够改进食品安全中的人类健康风险评估。在这篇综述中,讨论了目前对化学品风险评估发展的理解,尤其侧重于毒理学关注阈值(TTC)方法、非测试和硅学方法(如读取交叉),以及基于生理的药物动力学(PBPK)建模,将其作为可能的有前途的工具。报告还讨论了未来在社会环境建设方面的挑战和机遇,在社会环境建设中,包括科学专家、风险管理者和消费者在内的所有利益相关者都能接受这些新的风险评估技术。国际合作将提高形成创新理念并将其转化为监管实践的效率。国际合作将加强参与监管决策的专家的技术能力,并促进利益相关者接受新方法。跨部门合作,如充分利用人类的药品数据,将有助于为食品安全领域开发新的工具。一旦风险评估机构认为新方法可以实施,就需要得到更多不同利益相关者的认可和接受。这些利益相关者包括为风险评估机构进行风险评估的科学专家、食品工业和消费者。监管机构风险评估工作的透明度应能提高其可信度,促进对风险评估包括评估中使用的新方法的接受。同时,监管机构应继续努力,进一步向消费者宣传基于风险的评估概念和不确定性概念。
{"title":"A Summary Report of FSCJ Workshop \"Future Challenges and Opportunities in Developing Methodologies for Improved Human Risk Assessments\".","authors":"Kaoruko Tachibana, George E N Kass, Atsushi Ono, Takashi Yamada, Weida Tong, Daniel R Doerge, Yasushi Yamazoe","doi":"10.14252/foodsafetyfscj.2018017","DOIUrl":"10.14252/foodsafetyfscj.2018017","url":null,"abstract":"<p><p>This is a summary report of FSCJ (Food Safety Commission of Japan) workshop entitled \"Future Challenges and Opportunities in Developing Methodologies for Improved Human Risk Assessments, which held in November 2018. Scientific advancements have facilitated the development of new methods for chemical risk assessments with the expansion of toxicological databases. They are promising tools to overcome challenges, such as situations of data insufficiency, estimation of internal exposure and prediction of hazard, and enable us to improve our human health risk assessment in food safety. In this review, current understandings on developments in chemical risk assessments, especially focusing on Threshold of Toxicological Concern (TTC) approach, non-testing and <i>in-silico</i> approaches (e.g. read-across), and physiologically based pharmacokinetics (PBPK) modeling are discussed as possible promising tools. It also discusses future challenges and opportunities regarding social environment buildings in which all stakeholders including scientific experts, risk managers and consumers are able to accept these new risk assessment technologies. International collaboration would increase and enhance the efficiency in forming innovative ideas and in translating them into regulatory practices. It would strengthen technical capacity of experts who contribute to regulatory decisions and also promote acceptance of new methodologies among stakeholders. Cross-sectional collaboration such as making good use of human data of pharmaceutical drugs will facilitate a development of fresh tools for food safety domains. Once a new methodology is recognized in risk assessment agencies as implementable, it needs to be acknowledged and accepted by wider range of different stakeholders. Such stakeholders include scientific experts who conduct risk assessment for the risk assessment agencies, food industries and consumers. Transparency in the risk assessment work performed by regulatory agencies should strengthen their credibility and promote the acceptance of risk assessment including the new methodologies used in it. At the same time, efforts should be continued by regulatory agencies to further communicate with consumers about the concept of risk-based assessment as well as the concept of uncertainty.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 4","pages":"83-89"},"PeriodicalIF":0.0,"publicationDate":"2019-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6957455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37592977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Aluminium Ammonium Sulfate and Aluminium Potassium Sulfate (Food Additives). 硫酸铝铵和硫酸铝钾(食品添加剂)。
Pub Date : 2019-09-30 eCollection Date: 2019-09-01 DOI: 10.14252/foodsafetyfscj.D-19-00015

Food Safety Commission of Japan (FSCJ) conducted a risk assessment of aluminium ammonium sulfate and aluminium potassium sulfate. This evaluation was requested from Ministry of Health, Labour and Welfare (MHLW) to revise the standards for use of additives. Aluminium ammonium sulfate and aluminium potassium sulfate as additives are assumed reasonably to behave as ions after dissociation, such as aluminium, ammonium, potassium, and sulfate ions, in digestive tract prior to their absorption. FSCJ thus evaluated the safety of aluminium ammonium sulfate and aluminium potassium sulfate used as additives, in considering the substances that are composed of ammonium ion, sulfate ion, potassium ion and aluminium ion. FSCJ concluded that there were no safety concerns of sulfate, ammonium and potassium ions as the use of aluminium ammonium sulfate and aluminium potassium sulfate for food additives. FSCJ specified the lowest no-observed-adverse-effect level (NOAEL) of 30 mg/kg bw/day for aluminium ion based on the reproductive developmental toxicity studies in rats. FSCJ also recognized no carcinogenicity of aluminium additives. FSCJ judged no clear relationship of dietary intake of aluminium with the influences on the bone, mainly due to the insufficient amounts of evidence. FSCJ judged no sufficient evidence to indicate a causal relationship between dietary intake of aluminium and neurological diseases including Alzheimer's disease. FSCJ confirmed that no human data exist to indicate the clear association of the dietary intake with human health effects of aluminium. FSCJ specified this metal (Al) to be 1.0 mg/kg bw/week for the children (1 to 6 years) and 0.57 mg/kg bw/week for the general population. A safety factor of 100 was applied to the NOAEL of 30 mg/kg bw/day obtained in a developmental toxicity study in rats. Converting the value thus obtained to the aluminium intake per a week, FSCJ established a tolerable weekly intake (TWI) of 2.1 mg/kg bw/week (as Al) for aluminium.

日本食品安全委员会(FSCJ)对硫酸铝铵和硫酸铝钾进行了风险评估。此项评估应厚生劳动省(MHLW)的要求进行,目的是修订添加剂使用标准。作为添加剂的硫酸铝铵和硫酸铝钾被合理地假设为在吸收前在消化道中解离后表现为离子,如铝、铵、钾和硫酸盐离子。因此,FSCJ在考虑铵离子、硫酸盐离子、钾离子和铝离子组成的物质时,评价了硫酸铝铵和硫酸铝钾作为添加剂的安全性。FSCJ认为,使用硫酸铝铵和硫酸铝钾作为食品添加剂,不存在硫酸盐、铵离子和钾离子的安全问题。FSCJ根据对大鼠生殖发育毒性的研究,规定了最低无观察到的不良反应水平(NOAEL)为30 mg/kg bw/day。FSCJ也认为铝添加剂没有致癌性。FSCJ认为膳食铝摄入量与骨骼影响之间没有明确的关系,主要是由于证据不足。FSCJ认为没有足够的证据表明膳食铝摄入量与包括阿尔茨海默病在内的神经系统疾病之间存在因果关系。FSCJ确认,没有人类数据表明铝的饮食摄入与人体健康影响之间存在明确关联。FSCJ规定,对于儿童(1至6岁),这种金属(Al)的含量为1.0毫克/公斤体重/周,对于一般人群为0.57毫克/公斤体重/周。在大鼠发育毒性研究中获得的NOAEL为30 mg/kg bw/day,安全系数为100。FSCJ将由此获得的值转换为每周铝摄入量,确定了铝的可耐受周摄入量(TWI)为2.1 mg/kg bw/week (as Al)。
{"title":"Aluminium Ammonium Sulfate and Aluminium Potassium Sulfate (Food Additives).","authors":"","doi":"10.14252/foodsafetyfscj.D-19-00015","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.D-19-00015","url":null,"abstract":"<p><p>Food Safety Commission of Japan (FSCJ) conducted a risk assessment of aluminium ammonium sulfate and aluminium potassium sulfate. This evaluation was requested from Ministry of Health, Labour and Welfare (MHLW) to revise the standards for use of additives. Aluminium ammonium sulfate and aluminium potassium sulfate as additives are assumed reasonably to behave as ions after dissociation, such as aluminium, ammonium, potassium, and sulfate ions, in digestive tract prior to their absorption. FSCJ thus evaluated the safety of aluminium ammonium sulfate and aluminium potassium sulfate used as additives, in considering the substances that are composed of ammonium ion, sulfate ion, potassium ion and aluminium ion. FSCJ concluded that there were no safety concerns of sulfate, ammonium and potassium ions as the use of aluminium ammonium sulfate and aluminium potassium sulfate for food additives. FSCJ specified the lowest no-observed-adverse-effect level (NOAEL) of 30 mg/kg bw/day for aluminium ion based on the reproductive developmental toxicity studies in rats. FSCJ also recognized no carcinogenicity of aluminium additives. FSCJ judged no clear relationship of dietary intake of aluminium with the influences on the bone, mainly due to the insufficient amounts of evidence. FSCJ judged no sufficient evidence to indicate a causal relationship between dietary intake of aluminium and neurological diseases including Alzheimer's disease. FSCJ confirmed that no human data exist to indicate the clear association of the dietary intake with human health effects of aluminium. FSCJ specified this metal (Al) to be 1.0 mg/kg bw/week for the children (1 to 6 years) and 0.57 mg/kg bw/week for the general population. A safety factor of 100 was applied to the NOAEL of 30 mg/kg bw/day obtained in a developmental toxicity study in rats. Converting the value thus obtained to the aluminium intake per a week, FSCJ established a tolerable weekly intake (TWI) of 2.1 mg/kg bw/week (as Al) for aluminium.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 3","pages":"79-82"},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.D-19-00015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37592976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Examining the Presence of Cronobacter spp. in Ready-to-eat Edible Insects. 在即食食用昆虫中检测克罗诺杆菌。
Pub Date : 2019-09-24 eCollection Date: 2019-09-01 DOI: 10.14252/foodsafetyfscj.D-19-00004
Jake P Greenhalgh, Daniel Amund

Edible insects present a potential solution to increasing global food insecurity. However, there is limited research on the microbial hazards they may pose. These include opportunistic pathogens like Cronobacter spp. (formerly Enterobacter sakazakii). In this study, nine types of ready-to-eat edible insect products purchased in the UK were examined for their microbial load (total aerobic count, total Enterobacteriaceae count), and screened for the presence of Cronobacter sakazakii (C. sakazakii) by selective enrichment and plating on chromogenic agar. While microbial load was generally low, presumptive Cronobacter spp. were detected in five of the edible insect products. Four of the isolates were identified as C. sakazakii, using the Remel RapID ONE biochemical test kit. Genotypic characterisation of the isolates by ITS-PCR, however, demonstrated that the isolates may be other species of Cronobacter instead. Further studies into understanding microbial hazards linked to edible insects for human consumption are required.

食用昆虫为日益严重的全球粮食不安全问题提供了一个潜在的解决方案。然而,对它们可能造成的微生物危害的研究有限。这些包括机会性病原体,如克罗诺杆菌(原阪崎肠杆菌)。本研究对从英国购买的9种即食食用昆虫产品进行了微生物负荷检测(总需氧菌数、总肠杆菌科菌数),并通过选择性富集和镀色琼脂法筛选阪崎克罗诺杆菌(C. sakazakii)的存在。虽然微生物负荷普遍较低,但在5种食用昆虫产品中检测到克罗诺杆菌。采用Remel RapID ONE生化检测试剂盒鉴定4株为阪崎梭菌。然而,通过ITS-PCR对分离株的基因型特征分析表明,分离株可能是其他种类的克罗诺杆菌。需要进一步研究了解与人类食用昆虫有关的微生物危害。
{"title":"Examining the Presence of <i>Cronobacter</i> spp. in Ready-to-eat Edible Insects.","authors":"Jake P Greenhalgh,&nbsp;Daniel Amund","doi":"10.14252/foodsafetyfscj.D-19-00004","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.D-19-00004","url":null,"abstract":"<p><p>Edible insects present a potential solution to increasing global food insecurity. However, there is limited research on the microbial hazards they may pose. These include opportunistic pathogens like <i>Cronobacter</i> spp. (formerly <i>Enterobacter sakazakii</i>). In this study, nine types of ready-to-eat edible insect products purchased in the UK were examined for their microbial load (total aerobic count, total <i>Enterobacteriaceae</i> count), and screened for the presence of <i>Cronobacter sakazakii</i> <i>(C. sakazakii)</i> by selective enrichment and plating on chromogenic agar. While microbial load was generally low, presumptive <i>Cronobacter</i> spp. were detected in five of the edible insect products. Four of the isolates were identified as <i>C. sakazakii</i>, using the Remel RapID ONE biochemical test kit. Genotypic characterisation of the isolates by ITS-PCR, however, demonstrated that the isolates may be other species of <i>Cronobacter</i> instead. Further studies into understanding microbial hazards linked to edible insects for human consumption are required.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 3","pages":"74-78"},"PeriodicalIF":0.0,"publicationDate":"2019-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.D-19-00004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37593950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Current Status of Campylobacter Food Poisoning in Japan 日本弯曲杆菌食物中毒现状
Pub Date : 2019-08-10 DOI: 10.14252/foodsafetyfscj.D-19-00001
Torrung Vetchapitak, N. Misawa
According to the annual food poisoning statistics compiled by the Ministry of Health, Labour and Welfare (MHLW) in Japan, Campylobacter replaced Salmonella and Vibrio parahaemolyticus as the leading bacterium responsible for food poisoning in 2003. Although in 2006 the number of cases of Campylobacter food poisoning was 3,439 on the basis of the MHLW statistics, it was estimated to be 1,545,363 on the basis of active surveillance, suggesting that passive surveillance yields an incidence about 450 times lower than that revealed by active surveillance. Epidemiological investigations of Campylobacter food poisoning in Japan have shown that chicken meat and its products are the most important sources of infection, as is the case in other industrialized nations. Over the last two decades, the consumption of fresh raw chicken meat and liver has been increasing in Japan. Although the MHLW recommends that chicken meat should only be eaten after thorough cooking, it is likely to account for much of the increased incidence of human campylobacteriosis. In response to this situation, the Expert Committee on Microorganisms/Viruses, Food Safety Commission of Japan, Cabinet Office, Government of Japan (FSCJ) has revised the previous risk profile of C. jejuni/coli in chicken meat by adding new findings for 2018. Moreover, the MHLW revised the Poultry Slaughtering Business Control and Poultry Meat Inspection Act in 2014 aiming at stepwise introduction of the Hazard Analysis Critical Control Point (HACCP) system into poultry processing plants. Subsequently, the Japanese government amended the Food Sanitation Act in 2018, requiring all food business operators to implement hygiene control based on HACCP principles as a general rule. This paper reviews the current status of Campylobacter food poisoning due to consumption of chicken meat in Japan and extracts the issues underlying each step of the food supply chain in order to examine the implementation of effective measures for risk management.
根据日本厚生劳动省(MHLW)编制的年度食物中毒统计数据,弯曲杆菌在2003年取代沙门氏菌和副溶血性弧菌成为导致食物中毒的主要细菌。根据卫生和社会福利部的统计,2006年弯曲杆菌食物中毒的病例数为3,439例,但根据主动监测,估计为1,545,363例,这表明被动监测的发生率比主动监测所显示的发生率低约450倍。日本对弯曲杆菌食物中毒的流行病学调查显示,与其他工业化国家的情况一样,鸡肉及其制品是最重要的感染源。在过去的二十年里,日本对新鲜生鸡肉和鸡肝的消费一直在增加。尽管卫生和社会福利部建议,鸡肉只应在彻底煮熟后食用,但这可能是导致人类弯曲杆菌病发病率增加的主要原因。针对这一情况,日本内阁府食品安全委员会微生物/病毒专家委员会(FSCJ)修订了之前鸡肉中空肠杆菌/大肠杆菌的风险概况,增加了2018年的新发现。此外,福利部于2014年修订了《家禽屠宰企业控制及禽肉检验法》,旨在逐步将危害分析关键控制点(HACCP)制度引入家禽加工厂。随后,日本政府于2018年修改了《食品卫生法》,规定所有食品企业都必须以HACCP原则为基础进行卫生管理。本文回顾了日本因食用鸡肉引起的弯曲杆菌食物中毒的现状,并提取了食品供应链各个环节的问题,以检验有效的风险管理措施的实施情况。
{"title":"Current Status of Campylobacter Food Poisoning in Japan","authors":"Torrung Vetchapitak, N. Misawa","doi":"10.14252/foodsafetyfscj.D-19-00001","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.D-19-00001","url":null,"abstract":"According to the annual food poisoning statistics compiled by the Ministry of Health, Labour and Welfare (MHLW) in Japan, Campylobacter replaced Salmonella and Vibrio parahaemolyticus as the leading bacterium responsible for food poisoning in 2003. Although in 2006 the number of cases of Campylobacter food poisoning was 3,439 on the basis of the MHLW statistics, it was estimated to be 1,545,363 on the basis of active surveillance, suggesting that passive surveillance yields an incidence about 450 times lower than that revealed by active surveillance. Epidemiological investigations of Campylobacter food poisoning in Japan have shown that chicken meat and its products are the most important sources of infection, as is the case in other industrialized nations. Over the last two decades, the consumption of fresh raw chicken meat and liver has been increasing in Japan. Although the MHLW recommends that chicken meat should only be eaten after thorough cooking, it is likely to account for much of the increased incidence of human campylobacteriosis. In response to this situation, the Expert Committee on Microorganisms/Viruses, Food Safety Commission of Japan, Cabinet Office, Government of Japan (FSCJ) has revised the previous risk profile of C. jejuni/coli in chicken meat by adding new findings for 2018. Moreover, the MHLW revised the Poultry Slaughtering Business Control and Poultry Meat Inspection Act in 2014 aiming at stepwise introduction of the Hazard Analysis Critical Control Point (HACCP) system into poultry processing plants. Subsequently, the Japanese government amended the Food Sanitation Act in 2018, requiring all food business operators to implement hygiene control based on HACCP principles as a general rule. This paper reviews the current status of Campylobacter food poisoning due to consumption of chicken meat in Japan and extracts the issues underlying each step of the food supply chain in order to examine the implementation of effective measures for risk management.","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 1","pages":"61 - 73"},"PeriodicalIF":0.0,"publicationDate":"2019-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.D-19-00001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44773652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 26
Current Status of Campylobacter Food Poisoning in Japan. 日本弯曲杆菌食物中毒的现状。
Pub Date : 2019-08-10 eCollection Date: 2019-09-01
Torrung Vetchapitak, Naoaki Misawa

According to the annual food poisoning statistics compiled by the Ministry of Health, Labour and Welfare (MHLW) in Japan, Campylobacter replaced Salmonella and Vibrio parahaemolyticus as the leading bacterium responsible for food poisoning in 2003. Although in 2006 the number of cases of Campylobacter food poisoning was 3,439 on the basis of the MHLW statistics, it was estimated to be 1,545,363 on the basis of active surveillance, suggesting that passive surveillance yields an incidence about 450 times lower than that revealed by active surveillance. Epidemiological investigations of Campylobacter food poisoning in Japan have shown that chicken meat and its products are the most important sources of infection, as is the case in other industrialized nations. Over the last two decades, the consumption of fresh raw chicken meat and liver has been increasing in Japan. Although the MHLW recommends that chicken meat should only be eaten after thorough cooking, it is likely to account for much of the increased incidence of human campylobacteriosis. In response to this situation, the Expert Committee on Microorganisms/Viruses, Food Safety Commission of Japan, Cabinet Office, Government of Japan (FSCJ) has revised the previous risk profile of C. jejuni/coli in chicken meat by adding new findings for 2018. Moreover, the MHLW revised the Poultry Slaughtering Business Control and Poultry Meat Inspection Act in 2014 aiming at stepwise introduction of the Hazard Analysis Critical Control Point (HACCP) system into poultry processing plants. Subsequently, the Japanese government amended the Food Sanitation Act in 2018, requiring all food business operators to implement hygiene control based on HACCP principles as a general rule. This paper reviews the current status of Campylobacter food poisoning due to consumption of chicken meat in Japan and extracts the issues underlying each step of the food supply chain in order to examine the implementation of effective measures for risk management.

根据日本厚生劳动省(MHLW)编制的年度食物中毒统计数据,2003 年,弯曲菌取代沙门氏菌和副溶血性弧菌成为导致食物中毒的主要细菌。虽然根据厚生省的统计数据,2006 年弯曲杆菌食物中毒的病例数为 3 439 例,但根据主动监测估计的病例数为 1 545 363 例,这表明被动监测产生的发病率比主动监测显示的发病率低约 450 倍。日本弯曲杆菌食物中毒的流行病学调查显示,鸡肉及其制品是最重要的传染源,其他工业化国家也是如此。在过去二十年中,日本新鲜生鸡肉和鸡肝的消费量不断增加。虽然厚生省建议只有经过彻底烹饪后才能食用鸡肉,但这很可能是人类弯曲杆菌病发病率增加的主要原因。针对这种情况,日本政府内阁府食品安全委员会微生物/病毒专家委员会(FSCJ)修订了之前的鸡肉中空肠/大肠杆菌风险简介,增加了 2018 年的新发现。此外,厚生省于 2014 年修订了《家禽屠宰业管理和家禽肉类检查法》,旨在逐步将危害分析关键控制点(HACCP)系统引入家禽加工厂。随后,日本政府于 2018 年修订了《食品卫生法》,要求所有食品企业经营者普遍实施基于 HACCP 原则的卫生控制。本文回顾了日本因食用鸡肉导致弯曲杆菌食物中毒的现状,并提取了食品供应链各个环节背后的问题,以研究风险管理有效措施的实施情况。
{"title":"Current Status of <i>Campylobacter</i> Food Poisoning in Japan.","authors":"Torrung Vetchapitak, Naoaki Misawa","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>According to the annual food poisoning statistics compiled by the Ministry of Health, Labour and Welfare (MHLW) in Japan, <i>Campylobacter</i> replaced <i>Salmonella</i> and <i>Vibrio parahaemolyticus</i> as the leading bacterium responsible for food poisoning in 2003. Although in 2006 the number of cases of <i>Campylobacter</i> food poisoning was 3,439 on the basis of the MHLW statistics, it was estimated to be 1,545,363 on the basis of active surveillance, suggesting that passive surveillance yields an incidence about 450 times lower than that revealed by active surveillance. Epidemiological investigations of <i>Campylobacter</i> food poisoning in Japan have shown that chicken meat and its products are the most important sources of infection, as is the case in other industrialized nations. Over the last two decades, the consumption of fresh raw chicken meat and liver has been increasing in Japan. Although the MHLW recommends that chicken meat should only be eaten after thorough cooking, it is likely to account for much of the increased incidence of human campylobacteriosis. In response to this situation, the Expert Committee on Microorganisms/Viruses, Food Safety Commission of Japan, Cabinet Office, Government of Japan (FSCJ) has revised the previous risk profile of <i>C. jejuni</i>/<i>coli</i> in chicken meat by adding new findings for 2018. Moreover, the MHLW revised the Poultry Slaughtering Business Control and Poultry Meat Inspection Act in 2014 aiming at stepwise introduction of the Hazard Analysis Critical Control Point (HACCP) system into poultry processing plants. Subsequently, the Japanese government amended the Food Sanitation Act in 2018, requiring all food business operators to implement hygiene control based on HACCP principles as a general rule. This paper reviews the current status of <i>Campylobacter</i> food poisoning due to consumption of chicken meat in Japan and extracts the issues underlying each step of the food supply chain in order to examine the implementation of effective measures for risk management.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 3","pages":"61-73"},"PeriodicalIF":0.0,"publicationDate":"2019-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977775/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37593949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Dietary Deoxynivalenol Exposure Assessment in University Students from Japan. 日本大学生膳食中脱氧雪腐镰刀菌烯醇暴露评估
Pub Date : 2019-06-28 eCollection Date: 2019-06-01 DOI: 10.14252/foodsafetyfscj.2018021
Lei Xia, Yoshiko Sugita-Konishi, Yunyun Gong, Michael Routledge

This study was conducted to give a preliminary estimation of deoxynivalenol (DON) dietary exposure in Japanese university students (n = 30, aged 22-25 years) using a biomarker approach and to examine the correlation between wheat food intake and DON exposure levels. Spot urine samples were collected from 30 students of Azabu University, Tokyo. Urine samples were treated with enzyme digestion (for total DON measurement) and without (for unconjugated DON analysis) before clean-up using an immuno-affinity column and analysis using an LC-MS method, with a 13C15- DON internal standard used for accurate quantification. The limit of detection for this method is 0.5 ng/mL urine. The geometric mean (95% CI) of DON concentration was 2.03 (1.64 - 6.87) ng per mL urine. Ninety of the urine samples had detectable levels of urinary DON. The DON dietary intake exposure estimation suggested that one out of the 30 subjects had an intake of DON that exceeded Joint FAO/WHO Expert Committee on Food Additives (JECFA) provisional maximum tolerable daily intake (PMTDI) level. Mean ratio of free DON to total DON was determined to be 19%. Wheat intake assessed using a basic food frequent questionnaire method did not show a significant correlation with the urinary DON level.

本研究采用生物标记法对日本大学生(n = 30,22-25 岁)从膳食中摄入的脱氧雪腐镰刀菌烯醇(DON)进行了初步估计,并研究了小麦食品摄入量与 DON 摄入量之间的相关性。研究人员收集了东京麻布大学 30 名学生的点滴尿样。在使用免疫亲和柱进行净化和使用 LC-MS 方法进行分析之前,对尿液样本进行酶消化处理(用于测定总 DON)和不进行酶消化处理(用于分析非结合型 DON),并使用 13C15- DON 内标进行精确定量。该方法的检测限为 0.5 纳克/毫升尿液。DON 浓度的几何平均数(95% CI)为每毫升尿液 2.03(1.64 - 6.87)纳克。有 90 份尿样检测到了尿液中的 DON 含量。DON膳食摄入量估计表明,30名受试者中有一人的DON摄入量超过了粮农组织/世卫组织食品添加剂联合专家委员会(JECFA)暂定的每日最高容许摄入量(PMTDI)。游离 DON 与总 DON 的平均比率为 19%。采用基本食物频率问卷法评估的小麦摄入量与尿液中的 DON 含量没有明显的相关性。
{"title":"Dietary Deoxynivalenol Exposure Assessment in University Students from Japan.","authors":"Lei Xia, Yoshiko Sugita-Konishi, Yunyun Gong, Michael Routledge","doi":"10.14252/foodsafetyfscj.2018021","DOIUrl":"10.14252/foodsafetyfscj.2018021","url":null,"abstract":"<p><p>This study was conducted to give a preliminary estimation of deoxynivalenol (DON) dietary exposure in Japanese university students (n = 30, aged 22-25 years) using a biomarker approach and to examine the correlation between wheat food intake and DON exposure levels. Spot urine samples were collected from 30 students of Azabu University, Tokyo. Urine samples were treated with enzyme digestion (for total DON measurement) and without (for unconjugated DON analysis) before clean-up using an immuno-affinity column and analysis using an LC-MS method, with a <sup>13</sup>C<sub>15</sub>- DON internal standard used for accurate quantification. The limit of detection for this method is 0.5 ng/mL urine. The geometric mean (95% CI) of DON concentration was 2.03 (1.64 - 6.87) ng per mL urine. Ninety of the urine samples had detectable levels of urinary DON. The DON dietary intake exposure estimation suggested that one out of the 30 subjects had an intake of DON that exceeded Joint FAO/WHO Expert Committee on Food Additives (JECFA) provisional maximum tolerable daily intake (PMTDI) level. Mean ratio of free DON to total DON was determined to be 19%. Wheat intake assessed using a basic food frequent questionnaire method did not show a significant correlation with the urinary DON level.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 2","pages":"48-53"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6978884/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37593946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Isobutylamine, Isopropylamine, sec-Butylamine, Propylamine, Hexylamine, Pentylamine and 2-Methylbutylamine (Flavoring Substances). 异丁胺,异丙胺,仲丁胺,丙胺,己胺,戊胺和2-甲基丁胺(调味物质)。
Pub Date : 2019-06-28 eCollection Date: 2019-06-01 DOI: 10.14252/foodsafetyfscj.D-1900003

Food Safety Commission of Japan (FSCJ) conducted risk assessments of isobutylamine, isopropylamine, sec-butylamine, propylamine, hexylamine, pentylamine and 2-methylbutylamine, which are used as food additives (flavors) (hereinafter, referred to as "the flavoring agents"), based on the Guidelines for the Assessment of Flavoring Substances in Foods on Health (Decision of the Commission Dated May 2016, hereinafter, referred to as the Guidelines on Flavoring Substances), using various documents. Based on the structural and metabolic similarity, FSCJ regarded that the identical procedures are applicable for the risk assessments of all the flavoring agents. FSCJ judged that the seven flavoring agents have no genotoxicities relevant to human health on the basis of the evaluation of analogous compounds. FSCJ metabolized to innocuous products with no food safety concerns. The estimated daily intakes of all the flavoring agents are within the range of 0.02 μg/person per day to 2 μg/person per day, which are below the threshold of concern (i.e., 1,800μg/person per day for Class I), and therefore, FSCJ judged that the flavoring agents are considered to be of no concern for food safety. In summary, FSCJ concluded, as a result of the safety assessment, that there is no safety concern with the flavoring agents, isobutylamine, isopropylamine, sec-butylamine, propylamine, hexylamine, pentylamine, and 2-methylbutylamine, as long as they are used as flavorings in foods.

日本食品安全委员会(FSCJ)根据《食品中健康调味物质评估指南》(2016年5月委员会决定,以下简称《调味物质指南》),使用各种文件,对用作食品添加剂(香料)的异丁胺、异丙胺、仲丁胺、丙胺、己胺、戊胺和2-甲基丁胺(以下简称“调味剂”)进行了风险评估。基于结构和代谢的相似性,FSCJ认为相同的程序适用于所有调味剂的风险评估。FSCJ在对类似化合物进行评价的基础上,判定这7种调味剂不存在与人体健康相关的基因毒性。FSCJ代谢为无害产品,没有食品安全问题。所有调味剂的估计日摄入量均在0.02 μg/人/天至2 μg/人/天范围内,均低于关注阈值(即ⅰ类1800 μg/人/天),因此,食品科学委员会认为这些调味剂对食品安全不存在关注。综上所述,FSCJ的安全评估结果表明,只要在食品中作为调味剂使用,异丁胺、异丙胺、仲丁胺、丙胺、己胺、戊胺和2-甲基丁胺等调味剂就不存在安全问题。
{"title":"Isobutylamine, Isopropylamine, <i>sec</i>-Butylamine, Propylamine, Hexylamine, Pentylamine and 2-Methylbutylamine (Flavoring Substances).","authors":"","doi":"10.14252/foodsafetyfscj.D-1900003","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.D-1900003","url":null,"abstract":"<p><p>Food Safety Commission of Japan (FSCJ) conducted risk assessments of isobutylamine, isopropylamine, <i>sec-</i>butylamine, propylamine, hexylamine, pentylamine and 2-methylbutylamine, which are used as food additives (flavors) (hereinafter, referred to as \"the flavoring agents\"), based on the Guidelines for the Assessment of Flavoring Substances in Foods on Health (Decision of the Commission Dated May 2016, hereinafter, referred to as the Guidelines on Flavoring Substances), using various documents. Based on the structural and metabolic similarity, FSCJ regarded that the identical procedures are applicable for the risk assessments of all the flavoring agents. FSCJ judged that the seven flavoring agents have no genotoxicities relevant to human health on the basis of the evaluation of analogous compounds. FSCJ metabolized to innocuous products with no food safety concerns. The estimated daily intakes of all the flavoring agents are within the range of 0.02 μg/person per day to 2 μg/person per day, which are below the threshold of concern (i.e., 1,800μg/person per day for Class I), and therefore, FSCJ judged that the flavoring agents are considered to be of no concern for food safety. In summary, FSCJ concluded, as a result of the safety assessment, that there is no safety concern with the flavoring agents, isobutylamine, isopropylamine, <i>sec</i>-butylamine, propylamine, hexylamine, pentylamine, and 2-methylbutylamine, as long as they are used as flavorings in foods.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 2","pages":"54-55"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.D-1900003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37593947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Hexavalent chromium (Contaminants). 六价铬(污染物)。
Pub Date : 2019-06-28 eCollection Date: 2019-06-01 DOI: 10.14252/foodsafetyfscj.D-1900002

The Food Safety Commission of Japan (FSCJ) conducted a risk assessment of hexavalent chromium, hereinafter referred to as Cr (VI), related to the amendment of the standards for beverages established by the Ministry of Health, Labour and Welfare. Major toxicities induced by Cr (VI) were damages to small intestine and anemia in experimental animals. The finding observed at the lowest LOAEL was diffuse hyperplasia of mucosal epithelium in the duodenum in mice. Regarding to carcinogenicity, Cr (VI)-treatment by drinking water significantly increased incidences of tumors in the small intestine in mice and in the oral mucosa and tongue in rats. Therefore, FSCJ considered that Cr (VI) is carcinogenic. Cr (VI) showed positive results in many genotoxic studies in vitro, and in vivo after parenteral administration, whereas no clear positive results were obtained after the oral administration. These data indicate the genotoxic properties of Cr (VI), though genotoxicity by the oral administration including drinking water remains unclear. The mechanism of small intestinal tumors in mice is considered as follows: Continuous damage to mucosal epithelium in the small intestine by long-term exposure to Cr (VI) induces the hyperplasia in the crypt of small intestine, which would lead to the formation of tumor. In the in vivo gene mutation assays using transgenic rats and mice, no significant increases in mutant frequencies of the transgenes were observed in the carcinogenic target tissues, after exposure to Cr (VI) in drinking water for either 28 (rats) or 90 days (mice)1), 2). On the basis of these results, FSCJ judged that the carcinogenic mechanism of Cr (VI) intakes through drinking water was hardly attributable to the genotoxicity. FSCJ considered that the quantitative risk assessment of Cr (VI) through drinking water was difficult to conduct based on the results from epidemiological studies of non-occupational and occupational exposures in human population. Consequently, specifying a tolerable daily intake (TDI), based on the results of animal studies with oral exposure to Cr (VI) through drinking water, is rather feasible. FSCJ specified the TDI of Cr (VI) as 1.1 μg/kg bw/day after applying the uncertainty factor of 100 to BMDL10 of 0.11 mg/kg bw/day, which was ascribed on the diffuse epithelial hyperplasia in the duodenum in male mice observed in the two-year oral exposure study. Since chromium in food is regarded to be present as trivalent chromium3), FSCJ estimated daily intake of Cr (VI) from consumption of mineral water and tap water. The estimation gave the mean and high intakes as ca. 0.04 μg/kg bw/day and 0.290 μg/kg bw/day, respectively. Since both of these two values were lower than the TDI, 1.1 μg/kg bw/day, FSCJ concluded the risk of health effects from Cr (VI) at the current exposure through the consumption of mineral water and tap water to be extremely low.

日本食品安全委员会(FSCJ)对六价铬(以下简称Cr (VI))进行了风险评估,该评估与厚生劳动省制定的饮料标准修正案有关。Cr (VI)对实验动物的主要毒性是小肠损伤和贫血。在最低LOAEL下观察到的结果是小鼠十二指肠粘膜上皮弥漫性增生。在致癌性方面,饮用水处理Cr (VI)显著增加小鼠小肠和大鼠口腔黏膜和舌头肿瘤的发生率。因此,FSCJ认为Cr (VI)具有致癌性。Cr (VI)在体外和体内经肠外给药后的许多基因毒性研究中显示阳性结果,而口服给药后没有明显阳性结果。这些数据表明了铬(VI)的遗传毒性,尽管包括饮用水在内的口服给药的遗传毒性尚不清楚。小鼠小肠肿瘤的发生机制认为:长期暴露于Cr (VI)对小肠黏膜上皮的持续损伤,导致小肠隐窝增生,从而导致肿瘤的形成。在转基因大鼠和小鼠的体内基因突变实验中,在饮用水中暴露Cr (VI) 28天(大鼠)或90天(小鼠)后,致癌靶组织中转基因基因的突变频率均未见显著增加(1),2)。基于这些结果,FSCJ判断通过饮用水摄入Cr (VI)的致癌机制很难归因于遗传毒性。FSCJ认为,基于人群非职业暴露和职业暴露的流行病学研究结果,很难对饮用水中铬(VI)进行定量风险评估。因此,根据通过饮用水口服接触铬(VI)的动物研究结果,确定每日可耐受摄入量(TDI)是相当可行的。FSCJ对0.11 mg/kg bw/day的BMDL10应用不确定因子100确定了Cr (VI)的TDI为1.1 μg/kg bw/day,这是由于两年口服暴露研究中观察到的雄性小鼠十二指肠弥漫性上皮增生所致。由于食物中的铬被认为是三价铬(3),FSCJ估计每天从饮用矿泉水和自来水中摄入的铬(VI)。平均和高摄食量分别约为0.04 μg/kg bw/d和0.290 μg/kg bw/d。由于这两个值均低于TDI 1.1 μg/kg bw/day,因此FSCJ认为,在目前通过饮用矿泉水和自来水暴露的Cr (VI)对健康的影响风险极低。
{"title":"Hexavalent chromium (Contaminants).","authors":"","doi":"10.14252/foodsafetyfscj.D-1900002","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.D-1900002","url":null,"abstract":"<p><p>The Food Safety Commission of Japan (FSCJ) conducted a risk assessment of hexavalent chromium, hereinafter referred to as Cr (VI), related to the amendment of the standards for beverages established by the Ministry of Health, Labour and Welfare. Major toxicities induced by Cr (VI) were damages to small intestine and anemia in experimental animals. The finding observed at the lowest LOAEL was diffuse hyperplasia of mucosal epithelium in the duodenum in mice. Regarding to carcinogenicity, Cr (VI)-treatment by drinking water significantly increased incidences of tumors in the small intestine in mice and in the oral mucosa and tongue in rats. Therefore, FSCJ considered that Cr (VI) is carcinogenic. Cr (VI) showed positive results in many genotoxic studies <i>in vitro</i>, and <i>in vivo</i> after parenteral administration, whereas no clear positive results were obtained after the oral administration. These data indicate the genotoxic properties of Cr (VI), though genotoxicity by the oral administration including drinking water remains unclear. The mechanism of small intestinal tumors in mice is considered as follows: Continuous damage to mucosal epithelium in the small intestine by long-term exposure to Cr (VI) induces the hyperplasia in the crypt of small intestine, which would lead to the formation of tumor. In the <i>in vivo</i> gene mutation assays using transgenic rats and mice, no significant increases in mutant frequencies of the transgenes were observed in the carcinogenic target tissues, after exposure to Cr (VI) in drinking water for either 28 (rats) or 90 days (mice)<sup>1),</sup> <sup>2)</sup>. On the basis of these results, FSCJ judged that the carcinogenic mechanism of Cr (VI) intakes through drinking water was hardly attributable to the genotoxicity. FSCJ considered that the quantitative risk assessment of Cr (VI) through drinking water was difficult to conduct based on the results from epidemiological studies of non-occupational and occupational exposures in human population. Consequently, specifying a tolerable daily intake (TDI), based on the results of animal studies with oral exposure to Cr (VI) through drinking water, is rather feasible. FSCJ specified the TDI of Cr (VI) as 1.1 μg/kg bw/day after applying the uncertainty factor of 100 to BMDL<sub>10</sub> of 0.11 mg/kg bw/day, which was ascribed on the diffuse epithelial hyperplasia in the duodenum in male mice observed in the two-year oral exposure study. Since chromium in food is regarded to be present as trivalent chromium<sup>3)</sup>, FSCJ estimated daily intake of Cr (VI) from consumption of mineral water and tap water. The estimation gave the mean and high intakes as ca. 0.04 μg/kg bw/day and 0.290 μg/kg bw/day, respectively. Since both of these two values were lower than the TDI, 1.1 μg/kg bw/day, FSCJ concluded the risk of health effects from Cr (VI) at the current exposure through the consumption of mineral water and tap water to be extremely low.</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 2","pages":"56-57"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.D-1900002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37593948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Erratum: Author Correction: Induction of Mucosal Humoral Immunity by Subcutaneous Injection of an Oil-emulsion Vaccine against Salmonella Enterica subsp. enterica serovar Enteritidis in Chickens. 作者更正:皮下注射抗肠炎沙门氏菌油乳剂疫苗诱导粘膜体液免疫。鸡血清型肠炎。
Pub Date : 2019-06-28 eCollection Date: 2019-06-01 DOI: 10.14252/foodsafetyfscj.2018020
Yuuichi Ishida, Eishi Sakai, Katsuo Sato, Einori Sugiyama, Kazuyuki Mima, Akira Taneno, Hirofumi Shimomura, Longzhu Cui, Yoshikazu Hirai

[This corrects the article DOI: 10.14252/foodsafetyfscj.2018003.].

[这更正了文章DOI: 10.14252/ foodsafyfscj .2018003.]。
{"title":"Erratum: Author Correction: Induction of Mucosal Humoral Immunity by Subcutaneous Injection of an Oil-emulsion Vaccine against <i>Salmonella Enterica</i> subsp. <i>enterica</i> serovar Enteritidis in Chickens.","authors":"Yuuichi Ishida,&nbsp;Eishi Sakai,&nbsp;Katsuo Sato,&nbsp;Einori Sugiyama,&nbsp;Kazuyuki Mima,&nbsp;Akira Taneno,&nbsp;Hirofumi Shimomura,&nbsp;Longzhu Cui,&nbsp;Yoshikazu Hirai","doi":"10.14252/foodsafetyfscj.2018020","DOIUrl":"https://doi.org/10.14252/foodsafetyfscj.2018020","url":null,"abstract":"<p><p>[This corrects the article DOI: 10.14252/foodsafetyfscj.2018003.].</p>","PeriodicalId":73044,"journal":{"name":"Food safety (Tokyo, Japan)","volume":"7 2","pages":"58-59"},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.14252/foodsafetyfscj.2018020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"37593329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
期刊
Food safety (Tokyo, Japan)
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1