Korean Journal of Veterinary Service (한국동물위생학회지)

The Korean Society of Veterinary Service (한국동물위생학회)
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A study on safety of functional healths foods

건강기능식품에 대한 안전성 조사연구

  • Hwang, Won-Moo (Incheon Metropolitan Health & Environment Research) ;
  • Kim, Myeong-Hee (Incheon Metropolitan Health & Environment Research) ;
  • Yun, Ga-Ri (Incheon Metropolitan Health & Environment Research) ;
  • Lee, Gil-Bong (Incheon Metropolitan Health & Environment Research) ;
  • Go, Jone-Myeung (Incheon Metropolitan Health & Environment Research) ;
  • Kim, Yong-Hee (Incheon Metropolitan Health & Environment Research)
  • 황원무 (인천광역시보건환경연구원) ;
  • 김명희 (인천광역시보건환경연구원) ;
  • 윤가리 (인천광역시보건환경연구원) ;
  • 이길봉 (인천광역시보건환경연구원) ;
  • 고종명 (인천광역시보건환경연구원) ;
  • 김용희 (인천광역시보건환경연구원)
  • Published : 2008.06.30
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Abstract

This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals (lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria (common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives (sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about $4.8{\times}105cfu/g$ in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.

Keywords

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