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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39049

Title: Identification of hydrogen peroxide as a causative agent in noodles implicated in food poisoning
Authors: SHU-CHU SU
SHIN-SHOU CHOU
PI-CHIOU CHANG
DENG-FWU HWANG
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: food poisoning
hydrogen peroxide
udon
noodle
Date: 2001-12
Issue Date: 2016-11-23T01:33:25Z
Publisher: Journal of Food and Drug Analysis
Abstract: ABSTRACT: Noodles and udon noodles were involved in two food poisoning outbreaks in Taiwan in May, 2000. Samples were collected from the uneaten portions of the victims' meals. Hydrogen peroxide (H2O2) in samples is determined by a reflectoquant peroxide test with a detection limit of 1.0 ppm. The level of H2O2 in udon and noodles ranging from 597 to 1,656 ppm. The gastro-enterological symptoms of the victims along with the high content of H2O2 in udon and noodles consumed provided reasonable evidence that the food poisoning was directly associated with H2O2. Furthermore, each of the 30 samples of commercial noodles collected from markets in Taipei and Kaohsiung were determined. The ratio of detected samples was 26.7% and 3.3% in Taipei and Kaohsiung, respectively. Eight noodle samples purchased from traditional markets in Taipei contained H2O2 residues ranging from 50 to 1,240 ppm. One noodle sample purchased from a traditional market in Kaohsiung contained an H2O2 residue of 263 ppm. No H2O2 residue was detected in the other samples purchased from supermarkets in Taipei and Kaohsiung.
Relation: 9(4)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39049
Appears in Collections:[食品科學系] 期刊論文

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