• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.699-705
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• 2014

This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.618-623
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• 2005

Kimchi was prepared with 2.5% and 5% Monascus purpureus Koji(MPK) paste(20%), fermented at $10^{\circ}C$ for 15 days, and sampled at 3-day intervals during storage. Samples were extracted using 80% ethanol. Ethanol extracts of kimchi prepared with MPK paste (MPK kimchi extracts) and control kimchi extracts at 1mg/mL showed 40% decrease in proliferation of cancer cells, such as AGS, KATOIII, HepG2, and Hela. MPK kimchi extracts showed highest cytotoxic effect against cancer cells compared with control at 2mg/mL. Antibacterial effect of MPK kimchi extracts decreased during fermentation, and was higher than that of control kimchi extracts during fermentation, particularly after six days. The 5% MPK kimchi extracts showed higher antibacterial activity against Escherichia coli O157:H7 and Vibrio parahaemolyticus than other groups. Results indicate kimchi added with M. purpureus Koji paste has stronger antibacterial and anticancer effects in vitro than control kimchi.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.29-34
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• 2003

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. This study was carried out to examine the antimicrobial effect of juice from Prunus mume against pathogens such as Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The juice of Prunus mume had the strongest antimicrobial activity to Sal. enteritidis. The concentrations of Prunus mume juice for the formation of clear zone were 1% for Sai. enteritidis(15.0mm), 3% for Lis. monocytogenes(14.7mm), and 5% for Bac. cereus(14.75mm), Esc. coli(13.45mm) and Sta. aureux(11.9mm). The growth of all tested microorganisms was inhibited apparently in tryptic soy broth containing 3% and 4% Prunus mume juice. And it was found that the Prunus mume juice showed the highest antimicrobial properties, followed by Sal. enteritidis, Bac. cereus, Sta. aureus, Lis. monocytogenes, Esc. coli.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.560-564
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• 2016

The objective of this study was to investigate the anti-Bacillus cereus activity of actinonin. Actinonin inhibited the growth of B. cereus in a dose dependent manner. The growth-inhibitory activity of actinonin was evaluated using a broth micro-dilution method, and minimum inhibitory concentration (MIC) and agar disk diffusion tests. B. cereus showed high susceptibility to actinonin in a concentration-dependent manner and MIC was determined to be $0.192{\mu}g/mL$. Additionally, 1 and 2 mM actinonin induced formation of B. cereus inhibition zones. In addition, as compared to B. cereus alone, B. cereus added with $10{\mu}M$ actinonin showed a lower level of cytotoxicity in HeLa cells in vitro. Thus, this study revealed that actinonin could be a potential source of a natural antimicrobial agent or a pharmaceutical component against B. cereus.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.199-255
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• 1989

We reviewed studies on food poisoning in Korea from 1959-1988. Three hundred fifty three papers including original articles, review articles, and special editions were selected from thirty two journals and others. In the late 196Os, sujects related with environmental pollution were found. After the middle 1980s, the number of papers abruptly increased owing mainly to publishing the Korean Journal of Food Hygiene. The most frequently studied subject matter was Salmonellosis.

• Vending industry
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• v.10 no.2
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• pp.36-37
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• 2010

식품자판기에 대한 미생물 기준이 마련되었다. 식품의약품안전청은 식품자판기 다류 커피 음료류에 대한 미생물기준을 담은 "식품의 기준 및 규격"를 일부 개정 고시했다. 이 기준이 마련된 것은 청결상태 등 위생관리가 불량하여 지속적으로 문제가 되고 있는 식품자동판매기 음료 등에 대해 효율적인 관리를 위한 기준이 필요하다는 판단 때문이다. 식품자판기 다류 커피 음료류에 적용되는 세균기준은 3,000/mL 이하(다만, 유가공품, 유산균, 발효제품 및 가열하지 아니한 과일 채소류음료가 함유된 경우는 제외)이어야 하며, 대장균은 음성이어야 한다. 이외 살모넬라(Salmonella spp.), 황색포도상구균(Staphylococcus aureus), 장염비브리오균(Vibrio parahaemolyticus), 클로스트리디움 퍼프린젠스(Clostridium perfringens), 리스테리아 모노사이토제네스(Listeria monocytogenes), 대장균 O157:H7(Escherichia coli O157:H7), 캠필로박터 제주니(Campylobacter jejuni), 여시니아 엔테로콜리티카(Yersinia enterocolitica) 등의 식중독균이 검출되어서는 아니 된다. 또한 가공식품에서 많이 검출되는 바실러스 세레우스(Bacillus cereus)는 g 당 1,000 이하(단 멸균제품은 음성이어야한다)이어야한다. 이번 미생물기준의 마련은 앞으로 법정기준을 위반시 처벌대상이 된다는 점에서 유의해야할 사항이다. 이전까지는 식품자판기에 대한 미생물기준이 마련이 되어 있지 않기 때문에 마땅한 법적인 처벌 기준이 없었던 게 사실이다. 따라서 자판기 운영업체에서는 보다 철저한 위생관리가 요구되고 있다. 위생점검에서 미생물 기준을 지키지 않은 지판기에 대해서는 법적 처벌 근거가 마련이 되는 만큼 식품자판기 위생성 향상에 만전을 기해야 할 것이다. 6월 16일 개정고시된 미생물기준은 7월 1일부터 적용된다.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.146-150
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• 2017

Staphylococcus aureus is a pathogenic bacterium that causes food poisoning, exhibits a strong capacity to form biofilm, and is highly resistant to antimicrobial agents. The purpose of this study was to investigate the antimicrobial characteristics of corosolic acid against S. aureus. S. aureus showed high susceptibility to corosolic acid in a concentration-dependent manner. The minimum inhibitory concentration and colony-forming ability determined by the broth microdilution method showed that corosolic acid had strong antimicrobial activity against the bacteria. The diameters of the inhibition zone and numbers of colony forming units at each concentration of corosolic acid were also measured. In addition, corosolic acid displayed potent biofilm inhibition activity against S. aureus at concentrations below its minimum inhibitory concentration. These results suggest that corosolic acid can be used to effectively prevent biofilm formation by S. aureus, thereby making S. aureus more susceptible to the action of antimicrobials.

• Bulletin of Food Technology
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• v.9 no.4
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• pp.108-114
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• 1996

• Bulletin of Food Technology
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• v.24 no.3
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• pp.467-476
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• 2011

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.84-97
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• 2016

Isolates from Korean fermented soybean paste were identified as Enterococcus faecium SBP12, Pediococcus halophilus SBP20, Lactobacillus fermentum SBP33, Leuconostoc mesenteroides SBP37, Pediococcus pentosaceus SBP41, Lactobacillus brevis SBP49, Lactobacillus acidophilus SBP55, and Enterococcus faecalis SBP58 according to conventional morphological and biochemical characteristics, carbohydrate fermentation profiling, and 16S rRNA sequence comparison. Strain SBP20, SBP33, SBP49, and SBP55 showed very resistance to simulated gastric and intestinal juices with final populations exceeding 6 log CFU/ml, whereas cells of SBP12 and SBP58 after exposure to low pH were dramatically decreased within 2 h. Among 4 strains having good tolerance to gastrointestinal conditions, the high adhesive ability to HT-29 cells, antibiotic resistance, and antimicrobial activity against food-borne pathogens Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 6538 were observed with SBP49 and SBP55, therefore, these two strains were confirmed as putative probiotic candidates. There was no significant difference between the sourdoughs fermented with SBP49 and SBP55 with respect to the values of pH, total titratable acidity, and viable cell count. During sourdough fermentation, SBP49 strain produced significantly greater amounts of lactic acid than SBP55 strain, which secreted large quantities of hydrogen peroxide. SBP49 and SBP55 strains producing the antimicrobial substances such as lactic acid, hydrogen peroxide, and bacteriocin effectively inhibited B. cereus and S. aureus inoculated in the sourdough.