Browse > Article

Antibiotic Resistance and Assessment of the Food-borne Pathogenic Microorganisms in Ready to Eat Meals  

Hong, Eun-Kyung (Department of Pharmacy, Sahmyook University)
Kim, Yun-A (Department of Pharmacy, Sahmyook University)
Lee, Do-Kyung (Department of Pharmacy, Sahmyook University)
Kang, Byung-Yong (Research Institute for Life Science, Sahmyook University)
Ha, Nam-Joo (Department of Pharmacy, Sahmyook University)
Publication Information
Korean Journal of Microbiology / v.42, no.4, 2006 , pp. 265-270 More about this Journal
Abstract
This study was performed in order to measure the level of food-borne pathogenic bacteria and antibiotic resistance pattern of found ready to eat meals such as Him-bap, Cho-bap, Hamburger, Sandwich and packed lunch boxes. A total of 497 samples were collected from supermarket and department of Seoul, Kyung-ki, Inctleon, Kang-won, Chung-Cheong from November, 2005 to March, 2006. The contaminated microorganisms were in most cases tract relative strain like E. coli and S. aureus. Result have shown E. coli was detected 4 strains and S. aureus was detected 22 strains. 26 strains were also tested the antibiotic resistance pattern. 26 strains were shown to be relatively susceptible to synercid, vancomycin, teicoplanin, ciprofloxacin, gentamycin, lincomycn, cefotaxime, meropenem, cephalosporin, amoxicillin-clavulanic acid by the MIC dilution method, but E. coli 1 strain was resistant to amoxicillin-clavulanic acid.
Keywords
antibiotic resistance pattern; Escherichia coli; food-borne pathogenic bacteria; ready to eat meals; Staphylococcus aureus;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 김승곤, 김충환, 김태운, 이건섭, 정경석. 2002. 최신병원위생학. 고문사. p. 251-256
2 Bean, N.H. and P.M. Griffin. 1990. Foodbome disease outbreaks in the United States, 1973-1987: pathogens, vehicles and trends. J. Food Prot. 53, 804-817   DOI
3 Food and drug administration. 2002. Bacteriological Analytical Manual
4 Kim, D.H., K.R. Kwon, K.H. Lee, Y.R. Ju, and K.S. Oh. 1988. Study on Staphylococcal enterotoxin. Report of NIH Korea. 25, 297-307
5 식품의약품안전청. 1993, 1994, 2005. 식품공전
6 Kang, Y.S, S.K. Yoon, S.H. Jwa, D.H. Lee, G.J. Woo, Y.S. Park, and C.M. Kim. 2002. Prevalence of Staphylococcus aureus in Kimbap. J. Fd Hyg. Safety 17, 31-35
7 Lee, K.U., Y.J. Kim, M.S. Lee, and B.H. Kim. 1998. Nonstaining method for determination of gram reactions and comparison of the API Staph (OMS) and Cowan and Steel procedures for the identification of Staphylococcus and Micrococcus. Report NIH Kor. 25, 277-288
8 Ryu, P.Y., Y.I. Kim, J.H. Rhee, S.S. Chung, T.H. Ahn, J.H. Shin, D.W Ryang, and Y.H. Kim. 1995. AntiMicrobiol resistance and plasmid profile of methicillin-resistant S. aureus. J. Infection 27, 15-29
9 Kim, D.H., K.R. Kwon, K.H. Lee, Y.R. Ju, K.S. Oh, and H.S. Kark. 1989. Studies on staphylococcal food-poisoning and enterotoxin productivity. Report of National Institute of Health, 26, 111-121
10 식품의약품안전청. 2004. 식품의약품안전청 식중독 발생현황
11 Jung, C.H. and H.J. Kang. 1993. AntiMicrobiol susceptibilities and lactamase production of S. aureus isolate from bulk milk and domestic animals. Kor. J. Vel. Publ. Hlth. 17(3)
12 Suk, S.U. and S.C. Park. 1985. Staphylococcal infection. J. Infection. 17, 115-122
13 Lee, J.W., K.S. Park, J.G. Kim, S.H. Oh, Y.S. Lee, J.H. Kim, and M.W. Byun. 2005. Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak. Radiat. Phys. Chem. 72, 49-56   DOI   ScienceOn
14 Notermans, S. and M. Borgdorf. 1997. A global perspective of food borne disease. J. Food Prot. 60, 655-666   DOI
15 Atanassova, V., A. Meindl, and C. Ring. 2001. Prevalence of Sta-phylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham-a comparison of classical culturing detection and RFLP=PCR. Int. J. Food Microbiol. 68, 105-113   DOI   ScienceOn
16 Schlundt, J. 2002. New directions in foodbome disease prevention. Int. J. food Microbiol. 78, 3-17   DOI   ScienceOn
17 Kim, H.J., J.G. Park, D.S. Lee, and H.D. Paik. 2002. Changes of Indicator Microorganisms and Pathogenic Bacteria in Spinach during Cook-Chill Process. Kor. J. Food Ssi. Thchnol. 34, 927-930   과학기술학회마을
18 Mortmore, S. 2001. How to make HACCP really work in practice. Food Control. 12, 209-215   DOI   ScienceOn
19 Cho, D.T. 1995. signifinance of methicillic-resistant S. aureus as anosocomial pathogen. J. Infect. 27, 11-13   DOI
20 Yi, D.H. and H.S. Hong. 1999. Isolation and cultural conditions of Actinomycetes strain producing effective antibiotic for MRSA. 건국기술연구논문집. 24