• Title/Summary/Keyword: 식중독균

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살균제의 처리에 의한 신선채소의 미생물 감소

  • 김상범;박헌국
    • Proceedings of the Korean Journal of Food and Nutrition Conference
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    • 2004.07a
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    • pp.50-50
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    • 2004
  • 소비자의 수요 변화에 부응한 고품질, 안전 농산물의 생산에 대한 요구가 증대되고 있는 현실에서, 생산자와 소비자가 신뢰할 수 있도록 미생물 안전성이 확보된 안전 농산물 생산을 위한 기술 개발 및 연구가 필요한 실정이다. 본 연구에서는 주로 생식으로 섭취되는 엽채류 중 상추를 대상으로 하여 살균액 처리 방법에 의한 미생물 경감을 조사하였다. 그램 양성균인 Becillus subfilis와 그램 음성균인 Escherichia coli, 저온 식중독균인 Listeria monocytogenes를 대상으로 하여 과산화수소수, 차아염소산나트륨 수용액, 초산수용액의 미생물 감소 효과를 측정한 결과 3% 과산화수소수 용액에 1분 이상 침지하는 방법이 90% 이상 (1/10 수준)의 경감 효과를 보였다. (중략)

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Antibacterial Action against Food-Borne Pathogens by the Volatile Flavor of Essential Oil from Chrysanthemum morifolium Flower (국화 꽃 휘발성 향기성분의 식중독균에 대한 항균 작용)

  • Jang, Mi-Ran;Seo, Ji-Eun;Lee, Je-Hyuk;Chung, Mi-Sook;Kim, Gun-Hee
    • The Korean Journal of Food And Nutrition
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    • v.23 no.2
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    • pp.154-161
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    • 2010
  • The aim of this study was to investigate antibacterial activities of essential oil from C. morifolium against four Grampositive bacteria and six Gram-negative bacteria. The antibacterial activity of the oils was determined by agar-well diffusion assay, minimum inhibitory concentration(MIC), and minimum bactericidal concentration(MBC). Essential oil of C. morifolium had a large inhibition zones especially against Salmonella enterica(21 mm) and Bacillus cereus(19 mm). Essential oil of C. morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. MIC of essential oil from C. morifolium was 5 ${\mu}g/m{\ell}$ against ten food-borne pathogens. MBC values were determined to be from 5 to 20 ${\mu}g/m{\ell}$ against eight bacteria except Salmonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. morifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.

Evaluation of Selective Media for Isolation of Foodborne Bacteria (주요 식중독균 분리용 선택배지의 타당성 연구)

  • Jo, Seo-Hee;Ha, Ji-Hyoung;Kim, Keun-Sung;Shim, Young-Hwan;Kwon, Ki-Sung;Han, Jeong-A;Hwang, In-Gyun;Ha, Sang-Do;Oh, Deog-Hwan
    • Journal of Food Hygiene and Safety
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    • v.22 no.4
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    • pp.388-394
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    • 2007
  • This study was conducted to evaluate the selective media listed in currently available Food Code in Korea. The 29 different types of media of five different types of foodborne bacteria including Salmonella spp., Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus were tested in the broth and food. The recovery test for five different types of foodborne bacteria was performed in the artificially inoculated into chicken, rice, pork and mackerel. There was no significant differences in isolation capabilities among twenty nine different types of isolation selective media for five different types of foodborne bacteria in broth condition, while there was significantly a little differences in isolation capabilities among those on foods (P<0.05). The higher number of foodborne pathogens were isolated from conventional selective media approved in Food Code than newly developed selective media such as chromogenic media. This results suggest that there was differences of selectivities among currently available isolation selective media in many countries and further studies are needed to be approved by Korean Food and Drug Administration.

Survival of Food-borne and Pathogenic Microorganisms in Hot Spring Water (온천수에서 식중독 및 병원성 미생물의 생존 양상)

  • Zheng Jian-Bin;Ahn Yong-Sun;Jeong Do-Yeong;Kim Yong-Suk;Shin Dong-Hwa
    • Journal of Food Hygiene and Safety
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    • v.21 no.1
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    • pp.36-40
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    • 2006
  • This study was conducted to investigate the effects of hot spring water against the survival of food-borne and pathogenic microorganisms. Staphylococcus aureus, Bacillus cereus, and Escherichia coli, which are food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are skin disease pathogens, and Helicobacter pylori, gastritis inducing microorganism, were tested. The content of fluoride in tested hot spring water is 14.1 mg/L, which is higher than the standard of safe for drinking water 1.5 mg/L, but the results on 48 other items were up to the standard. Hot spring water didn't show the bactericidal effects against food-borne microorganisms, C. albicans, and H. pylori tested. However, the viable cell populations of B. cereus and T. mentagrophytes were decreased, which were depends on the temperature of hot spring water. From these results, we confirmed that hot spring water didn't show the bactericidal effects against food-borne microorganisms, skin disease pathogens, and gastritis inducing microorganism, but the growth of some microorganisms were inhibited by high temperature ($41^{\circ}C$).