• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.470-474
• /
• 2003

DNA sequence information on small-subunit rRNA gene (16S rDNA) obtained from food-poisoning bacterial culture was used to investigate the presence of bacterial pathogens in food. By reverse dot blot detection method, presence of food-poisoning bacteria could be confirmed on hybridization of digoxigenin-labeled 16S rDNA Polymerase Chain Reaction (PCR) primer product and biotin-labeled specific oligonucleotide probe. Escherichia coli, Bacillus cereus. and Salmonella sp. were used as the representative food-poisoning bacterial microorganisms. An oligonucleotide probe, based on the variable region of 16S rRNA gene, was used as the specific probe. These tools may be more useful than classic biochemical method for rapid identification of contaminated food.

• Journal of Digital Convergence
• /
• v.14 no.3
• /
• pp.319-327
• /
• 2016

This research attempts an analysis that fuses the big data concerning weather variation and health care from January 1, 2011 to December 31, 2014; it gives the weather factor as to what kind of influence there is for the incidence of food poisoning, and also endeavors to be helpful regarding national health prevention. By using R, the Logistic and Lasso Logistic Regression were analyzed. The main factor germ generating the food poisoning was classified and the incidence was confirmed for the germ of bacteria and virus. According to the result of the analysis of Logistic Regression, we found that the incidence of bacterial food poisoning was affected by the following influences: the average temperature, amount of sunshine deviation, and deviation of temperature. Furthermore, the weather factors, having an effect on the incidence of viral food poisoning, were: the minimum vapor pressure, amount of sunshine deviation and deviation of temperature. This study confirmed the correlation of meteorological factors and incidence of food poisoning. It was also found out that even if the incidence from two causes were influenced by the same weather factor, the incidence might be oppositely affected by the characteristic of the germs.

• Journal of Food Hygiene and Safety
• /
• v.3 no.4
• /
• pp.241-250
• /
• 1988

최근에 외국에서 갑자기 관심이 높아지고 있는 Listeria Moncytogenes의 식중독사건은 치사율이 높고 이 균의 분포가 식품 전반에 걸쳐 광범위 하다는데 초점이 모아지고 있다. 이균의 역사적 배경과 특성을 정리해 본다..

• Journal of Food Hygiene and Safety
• /
• v.31 no.6
• /
• pp.406-413
• /
• 2016

This study was performed to evaluate and establish a sample preparation method for the detection of food-borne pathogens in animal origin foods. Ham, yogurt, and Korean beef inoculated with Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium, were tested for the effects of diluent composition, processing time, and proportion of diluent to sample. The diluents used were peptone water (PW), Saline solution (SS), Butterfield's phosphate buffered dilution water (BPD), and Buffered peptone water (BPW). The processing time periods considered for the samples were 30, 60, 90, 120, and 300 sec, and the proportions of diluent to samples tested were 1:2, 1:4, 1:9, and 1:19. Yogurt and beef showed the highest number of bacteria when treated with BPW (p < 0.05). However, ham showed no significant difference between the treatments with four different diluents. Optimum proportions of diluent to ham, yogurt, and beef were 1:9, 1:2, and 1:4, respectively. The processing time of 120 sec was chosen as optimum, because it showed the best recovery rate in all sample types. In this manner, detection of food-borne bacteria with the selected optimal conditions was indicated by a recovery rate of more than 85%. These data suggest that an appropriate diluent composition and diluent volume should be used depending on the type of sample, which would thereby increase the accuracy of detecting food-borne bacteria in animal origin foods.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2003.10a
• /
• pp.96-96
• /
• 2003

무화과의 성숙정도에 따른 항균활성을 검색하고자 메탄올과 용매계통분획물에 대하여 8종의 식중독균(Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Yersinia enterocolitica, Salmonella enteritidis, Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli)에 대한 성장억제 효과를 검색하였다. 미숙, I, II기 및 성숙 무화과의 메탄올추출물은 10mg/mLshd도에서 L. monocytogenes, V. parahaemolyticus, E. coli O157:H7과 E. coli에 대해 강한 저해활성을 나타내었다. (중략)

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.637-642
• /
• 2005

The antibacterial effect of methanol and water extracts from edible mushrooms on the growth of pathogenic bacteria (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Echerichia coli O-157, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhi) were investigated. The Lyophyllum cinerascens and Pleurotus ostreatus2 methanol extracts treated with 5.0 mg/disc showed the highest antimicrobial activity against 7 kinds of pathogenic bacteria. And methanol extracts of edible mushrooms showed higher antimicrobial activity against gram positive and gram negative microorganisms than water extracts. The methanol extracts of mushrooms revealed high inhibitive activites in cytotoxicity on human cancer HepG2 and HT-29 cells. The growth of cancer HepG2 and HT 29 cells which treated with 1 mg/mL of Cordyceps militaris and Sarcodon aspratus methanol extracts were strongly inhibited to $67\%$ and $81\%$ respectively. And most of the methanol extracts exhibited the stronger effects against these cells, at the same concentration, comparing with water extracts. Particularly, the methanol and water extracts of Cordyceps militaris, Agaricus blazei, Lyophyllum ulmarium, Ganoderma lucidum and Sarcodon aspratus have the strongest antitumoral effects on HepG2 and HT-29 cells. From these results, it is considered that wild mushrooms have stronger antimicrobial and in vitro cytotoxic effects.

• Journal of Food Hygiene and Safety
• /
• v.26 no.3
• /
• pp.248-253
• /
• 2011

KFDA compiles the statistical data of food poisoning outbreaks two or more persons since 2002 in Korea and release them to the public on the web. There is a gap of outbreak number between the real situation and the reports. To reduce the gap, addition of sporadic individual case of food poisoning may be one of the solution method. The statistical data of Japan where food consumption pattern is similar to Korea, were used in this study to compare the ratio and the pattern between the outbreak cases two or more persons and individual cases. By doing so, the data of Japan regarding to outbreak cases two or more persons will be comparable to that of Korea. The data of 2002 and 2003 in Japan showed that sporadic individual cases were 43.3% in the total food poisoning cases. The individual cases occurred highly in unknown places (90-92.3%) and home (6.2-8.5%) whileas the outbreaks two or more persons occurred mostly in the place of restaurants (46.6-50.l%) and inns (9.2-9.8%). The food-borne pathogens attributed to the individual cases were C. jejuni (51.9%), Salmonella spp. (35.3%), and V. parahaemolyticus (9.8%) while those to the outbreak cases two or more persons were norovirus (31.3%), Salmonella spp. (20.8%), C. jejuni (15.5%) in Japan. The data of 2002-2009 between Korea and Japan showed the outbreak case report rate was 1:1.5 based on the total population number.

• Journal of Food Hygiene and Safety
• /
• v.27 no.4
• /
• pp.366-374
• /
• 2012

Recently pathogenic E. coli is one of the main foodborne pathogens resulting in many patients in Korea. To understand the characteristics of pathogenic E. coli outbreaks in Korea, the epidemiological investigation reports of pathogenic E. coli outbreak in 2009 (41 reports) and in 2010 (27 reports) were collected in the web site of the Korea Centers for Disease Control and Prevention, reviewed and analysed in this study. The main places of the pathogenic E. coli outbreaks were food catering service area (64.8%) and restaurants (25.0%). The main type of the pathogens were EPEC (44.7%) and ETEC (34.2%). EAEC and EHEC was responsible for 10.5 and 9.2%, respectively. Eight of 68 outbreak cases were caused by more than 2 types of pathogenic E. coli which implicates the complicated contamination pathways of pathogenic E. coli. The incidence rate of pathogenic E. coli was $33.6{\pm}30.5%$ and the main symptoms were diarrhea, stomach ache, nausea, vomiting, and fever etc. The two identified food sources were identified as frozen hamburger pattie and squid-vegetable mixture. To improve the food source identification by epidemiological investigation, food poisoning notification to the agency should not be delayed, whole food items attributed the outbreak should be collected and detection method of the various pathogenic E. coli in food has to be improved. In conclusion, the characteristics between the EHEC outbreaks in the western countries and the EPEC or ETEC outbreaks in Korea needs to be distinguished to prepare food safety management plan. In addition, the development of the trace back system to find the contamination pathway with the improved detection method in food and systemic and cooperative support by the related agencies are necessary.

• The Journal of the Korea Contents Association
• /
• v.9 no.2
• /
• pp.339-349
• /
• 2009

Garlic (Allium sativum, L.) has a long history of reputed value and actual use for its medicinal, antimicrobial, and pesticidal properties. This study was conducted to find possible developments to natural food preservatives from garlic extracts. Garlic extracts were prepared from fresh crushed garlic and diluted with sterilize distilled water. The sensitivity test was conducted to investigate the antimicrobial effect of garlic extract against six strains of food poisoning bacteria such as Staphylococcus aureus, Escherichea coli, Salmonella typhimurium, Vibrio parahemolyticus, Bacillus subtilis, and Listeria monocytogenes. The results of sensitivity test were then compared with those of Vancomycin and Imipenem which were used as treatment for G. (+) bacteria and G. (-) bacteria, respectively. All of the 6 tested strains exhibited strong or moderate activity. V. parahemolyticus exhibited susceptible only in undiluted solution, but not in diluted garlic extracts.

• Journal of Food Hygiene and Safety
• /
• v.13 no.3
• /
• pp.299-304
• /
• 1998

From 1993 to 1996, 1,500 cases of foodborne disease was reported annually in Korea. Salmonellosis were 55.1% of the reported bacterial fordborne disease cases. However, in general, it is estimated that the reported incidence of salmonellosis represents less than the real incidence. This study showed that salmonellosis estimates 177,000 cases (about 150 times of reported cases) costing 5.9 billion won in Korea. Only medical costs and productivity losses were included in the estimate of costs of the 177,000 cases estimated to occur in 1996. This estimates were considerably difference to U.S.A. in cases and costs, but not significantly difference in cases/population (%), expense/GDP (%). Understanding the social economic costs of foodborne disease will be endorsed risk assessment as a necessary method for evaluation and improving food safety regulatory programs in Korea.