• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.225-229
• /
• 2009

The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1227-1232
• /
• 2003

The solvent extracts of the aerial part of Artemisia capillaris extracted by using several solvents with different polarities were prepared and their antimicrobial activities were examined. The antimicrobial activities and cell growth inhibitions were investigated to each strain with the different concentrations of the aerial part of Artemisia capillaris Acetone extract showed the highest antimicrobial activity. Minimum inhibitory concentrations (MIC) for each strain were appeared to 20 mg/mL at Staphylococcus aureus and Bacillus subtilis, 40 mg/mL at Vibrio parahaemolyticus, and 80 mg/mL at Salmonella tyhimurium. The cell growth inhibitions were shown on Staphylococcus aureus, Bacillus subtilis, Vibrio parahaemolyticus, and Salmonella typhimurium for 48 hours. The acetone extract was further fractionated sequentially with hexane, chloroform, ethyl acetate, and butanol for purifying crude acetone extract. The solvent fraction of hexane, chloroform, ethyl acetate, and butanol showed the different antimicrobial activity, respectively.

• 월간산업보건
• /
• s.101
• /
• pp.44-44
• /
• 1996

• Journal of Food Hygiene and Safety
• /
• v.21 no.1
• /
• pp.41-46
• /
• 2006

This study was carried out to survey the prevalence of foodborne pathogens in Sangshik products and their raw materials far the purpose of ensuring safety of those products in market, and establishing microbial regulatory standard. From 2002 to 2004, a total of 191 Sangshik products were purchased from market or mail-order sales, and major foodborne pathogens; E. coli, Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, E. coli O157:H7, Vibrio parahaemolyticus were tested. B. cereus, C. perfringens and E. coli were detected from 29 samples (15.2%), 21 samples (11.0%) and 1 sample (0.5%), respectively. But other tested bacteria were not detected. For the identification of contamination source, 53 Sangshik ingredients were collected from 9 different manufacture factories. The results were similar with the Sangshik products. Aerobic plate counts were ranging from $1.0X10^3cfu/g\;to\;1.5X10^8cfu/g$. B. cereus was detected from 13 samples (24.5%), and counted as less than 100 cfu/g. C. perfringens were detected from 2 samples (3.8%), and counted as less than 100 cfu/g. Other foodborne pathogens were not detected except for B. cereus and C. perfringens. From the results, it was revealed that potential of microbial hazard by Sangshik was relatively low. However, it would be suggested that hygienic management and controling be needed for the prevention of growing contaminated pathogens and cross contamination during process and sale due to improper storage and management.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.307-310
• /
• 2004

본 연구는 젖소 유방염의 환경성 원인체인 그람음성균의 분포와 E. coli의 항생제 내성 및 사람 식중독과의 연관성을 조사하기 위해 E. coli 혈청형에 대해 조사한 바, 2001년과 2003년 그람음성균의 주요 균 중 분포에서 많은 차이가 났으며, 2003년에는 E. coli가 31.8%로 가장 높은 것으로 나타났다. 체세포수에 따른 그람음성균의 분포율에서는 1백만 cells/ml 이하가 65.3%로 가장 높았으며, 체세포수 3백만 이상의 유즙에는 10.8%만이 분포하고 있는 것으로 나타났다. 또한, E. coli의 항생제 내성율 양상에서는 페니실린, 클록싸신, 세팔로틴등이 70%이상의 높은 내성율을 나타내었으며, E. coli 혈청형에서는 O23, O111, O157과 같은 주요 장관출혈성 E. coli 식중독균은 분리되지 않았다.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.10a
• /
• pp.117-118
• /
• 2000

매년 많은 식중독 사고가 보고되고 있는데, 특히 우리나라에서는 생선의 소비량이 많기 때문에 Salmonella 다음으로 Vibrio에 의한 식중독 사고가 높은 것으로 보고되고 있다. 이러한 세균성 식중독은 일반적으로 미생물이 숙주세포에 침입을 해야 하는데, 이를 위해 우선적으로 숙주세포 표면의 여러 단백질 층을 분해해야 한다. 이때 작용하는 단백질 분해효소가 병원성에 직ㆍ간접적으로 관여된다고 생각되고 있으며, 비브리오균이 생산하는 여러 가지 단백질 분해효소가 인간이나 어류의 병원성에 관여되어진다고 보고되고 있다. (중략)

• Korean Journal of Human Ecology
• /
• v.20 no.6
• /
• pp.1213-1222
• /
• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.

• Microbiology and Biotechnology Letters
• /
• v.42 no.3
• /
• pp.211-218
• /
• 2014

In order to isolate probiotic lactic acid bacteria possessing high inhibitory activities against porcine and zoonotic pathogens, such as enterotoxigenic E. coli, Salmonella Typhimurium, and Clostridium perfringens, a total of 65 anaerobic strains were initially isolated from a variety of sources including cattle rumen fluids, chicken intestines and swine feces. Four Bifidobacterium strains were selected for their high anti-pathogenic bacterial activities. By using the 16S rDNA sequencing method, three B. boum strains and one B. thermophilum were identified. B. thermophilum demonstrated the best adhesive ability to epithelial cells of swine intestine among the isolates. Indeed, B. thermophilum was seen to have superior characteristics as a probiotic for swine, as judged by their high growth inhibitory activities against various pathogens, and high acid- and bile-tolerance.

• 건강소식
• /
• v.35 no.8
• /
• pp.22-23
• /
• 2011

연일 $30^{\circ}C$를 오르내리는 무더위에 자칫하면 식욕까지 떨어질 수 있다. 여름철에는 무더위로 입맛을 잃을 뿐 아니라 집중호우가 지나간 후 병균, 해충 등의 번식으로 식중독균, 전염병이 돌 수 있다. 여름철 입맛도 살리고 전염병도 예방할 수 있는 식사습관으로 어떤 것이 있을까?

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• v.11 no.2
• /
• pp.323-326
• /
• 2006