• Food Science and Preservation
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• v.10 no.4
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• pp.569-573
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• 2003

To determine the antimicrobial activity of methanol extracts form 'Formosa' plum against 4 kinds of pathogenic bacteria, the fermosa were got at different growth stages and were extracted using methanol, respectively. The Formosa methanol extracts treated with 5.0 mg/disc showed the highest antimicrobial activity against 4 kinds of pathogenic bacteria and those of Formosa 1-4(immature fruit), which thin out 10∼25 days before foal harvest, showed higher antimicrobial activity against gram positive and gram negative microorganisms than Formosa 5-6(mature fruit). Especially, the methanol extracts of Formosa 1 and 2 were exhibited the strongest growth inhibiting activities to these bacteria. The minimal inhibitory concentrations(MIC) of immature Fomosa methanol extracts was 320 $\mu\textrm{g}$/mL against Escherichia coli 0157:H7 and 160 $\mu\textrm{g}$/mL against Staphylococcus aureus respectively. The MIC of immature Formosa methanol extracts to Salmonella typhimurium and Listeria monocytogenes were 640 $\mu\textrm{g}$/mL. These results suggest that methanol extracs of immature formosa can be used as an effective natural antimicrobial agent in food.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.486-491
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• 2016

Efficacy of dielectric barrier discharge-cold plasma treatment (DBD-CPT) for microbial decontamination of onion powder was evaluated. Onion powder, inoculated with Escherichia coli O157:H7, Salmonella Enteritidis, or Listeria monocytogenes, was treated with helium DBD-CPT. DBD-CPT (9 kV, 20 min) inhibited E. coli O157:H7, S. Enteritidis, and L. monocytogenes by $1.4{\pm}0.5$, $2.3{\pm}0.3$, and $1.2{\pm}0.0log\;CFU/cm^2$, respectively. The inactivation levels of E. coli O157:H7, S. Enteritidis and L. monocytogenes increased by $2.2{\pm}0.1$, $2.5{\pm}0.1$ and $1.9{\pm}0.3log\;CFU/cm^2$, respectively, as water activity increased from 0.4 to 0.8, and increased by $2.3{\pm}0.4$, $2.1{\pm}0.1$ and $1.6{\pm}0.1log\;CFU/cm^2$, respectively, as the particle size increased from 0.3 to $1.0cm^2$. Neither the ascorbic acid and quercetin concentrations nor the color of onion powder was changed by DBD-CPT (p>0.05). These results demonstrate the potential for application of DBD-CPT in improving microbiological safety of onion powder while preserving the physicochemical properties.

• Monthly Korean Chicken
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• v.3 no.10 s.28
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• pp.2-8
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• 1997

일본 진출위해 안전성 확보, 출하체중 확대시급 - 수입닭고기에서 식중독유발균 검출 - 하반기 물량감소로 가격 유지 전망 - 미국, 육계산업 대규모산업으로 발전 - 농업경쟁력 강화를 추구하는 미국의 농업정책 - 닭고기시장 회복되는 EU - 중국, 냉장 닭고기 대일 수출 증가 - 덴마크, 계육산업 안정적인 성장 계속 - O-157 대장균 검출 철저한 대책 촉구 - 복수증으로 경제적 손실 증가 추세

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.657-668
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• 2021

We prepared the growth and survival models of enterohemorrhagic Escherichia coli (EHEC) and Campylobacter jejuni in milk as a function of temperature and assessed the microbiological risks associated with the consumption of whole milk. EHEC and C. jejuni were not detected in whole milk (n=195) in the retail market. The minimum growth temperature of EHEC in milk was 7℃. The lag time of EHEC in whole milk was longer than that in skim milk. The survival ability of C. jejuni in milk was better at 4℃ than at 10℃. Lower delta values were observed in whole milk than in skim milk, indicating that C. jejuni survived better in skim milk. The probability of foodborne illness from whole milk consumption was 5.70×10^-5 for EHEC and 9.86×10^-9 for C. jejuni. Sensitivity analysis results show that the market temperature of EHEC and the dose-response model of C. jejuni are correlated with the probability of foodborne illness.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.9-15
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• 2024

This study was performed to survey the distribution of Listeria spp. in fresh agricultural products in the Busan area, the Republic of Korea, from January to November 2022. We investigated the pathogenicity and epidemiological relationships by tracing isolated strains using polymerase chain reaction and pulsed-field gel electro-phoresis (PFGE) methods. Forty cases of Listeria spp. were detected in the 210 samples of fresh agricultural products analyzed. Four species, Listeria rocourtiae, L. innocua, L. grayi, and L. monocytogenes were detected only in green vegetables (lettuce, perilla leaps) and the others (L. innocua, L. monocytogenes, and L. grayi) were detected in enoki and oyster mushrooms. L. innocua was detected in 22 samples and L. grayi in six samples. L. monocytogenes, which causes foodborne diseases, was only detected in enoki mushrooms and the strains that were isolated had genes responsible for the pathogenicity of listeriosis (iap, prfA, inlA, inlC, inlJ, and hly). To investigate the genetic similarity and contamination route of L. monocytogenes, serotyping and PFGE were conducted for 12 strains isolated from fresh agricultural (10 strains) and poultry (2 strains) products distributed at a market in the Busan area. Two serotypes (1/2a, 1/2b) were detected in strains isolated from the agricultural and poultry products, but serotype 1/2b was only detected in strains isolated from agricultural products. PFGE analysis showed index of similarity values of 45.7 to 100% and the same patterns were represented in isolates from some enoki mushrooms. These isolates had the same serotypes and showed significant epidemiological relationships.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.87-95
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• 2012

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, $E.$ $coli$ and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. $E.$ $coli$ was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely $Bacillus$ $cereus$ and $Listeria$ $monocytogenes$ were detected in 1 sample sold at traditional markets, respectively, and $Bacillus$ $cereus$ was detected in 4 samples sold at super markets. However, other pathogens such as $Salmonella$ spp., $Shigella$ spp., $Vibrio$ $parahaemolyticus$, $Yersinia$ $enterocolitica$, $Clostridium$ $perfringens$, $Camphylobacter$ $jejuni$ and Pathogenic $E.$ $coli$ were not detected. The $Saengchae$ and $Seasoned$ $Jeotgal$ were relatively vulnerable compared to the others in the food-borne pathogens.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.342-349
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• 2003

Escherichia coli O157：H7, Staphylococcus aureus and Salmonella enteritidis are food borne pathogens involved in food poisoning in numerous countries. This study aimed to obtain knowledges on the survival of Esc coli O157：H7, Sta aureus and Sal. enteritidis in the yoghurt added with water extract of Omija(Schizandra chinensis). The growth inhibition of Schizandra chinensis extract on the food borne pathogens were measured by total microbial count and effect of growth inhibition was correspondent to the concentration of Schizandra chinensis extract. The highest growth inhibition effect of Schizandra chinensis extract was shown on the Sta aureus followed by Sal. enteritidis and Esc. coli O157：H7. The number of surviving Esc. coli O157：H7 cell(3.55${\times}$10$\^$5/ CFU/mL) was decreased to 1.00${\times}$10$^1$∼3.00${\times}$10$^1$ CFU/mL after 24 hours incubation by the addition of 0.4∼l.0％ of Schizandra chinensis extract in the yoghurt. And also the viable cell counts of surviving Sta. aureus cells (initial inoculum 1.24${\times}$10$\^$5/ CFU/mL) were decreased gradually to 4.00${\times}$10$^2$∼8.50${\times}$10$^2$ CFU/mL after 48 hours of incubation, but the viable cells of Sal. enteritidis were not detected after 24 hours of incubation. Growth of the food borne pathogens was strongly inhibited by the addition and incubation of Schizandra chinensis extract for 48 hours in the yoghurt.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.43-49
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• 2016

Emulsion PCR (ePCR) has recently gained interest in the areas of food safety and biotechnology owing to its highly specific and sensitive performance in the amplification of target DNA. To facilitate the applications of ePCR to food safety and biotechnology, this paper describes the principles of ePCR and the factors that should be considered in designing ePCR. In addition, current research and applications related to ePCR are discussed.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.125-126
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• 2001

전국 20개 지점의 대형 C 할인마트내 즉석식품 제조ㆍ판매대에서 판매되고 있는 식품을 대상으로 2000년 10월부터 2001년 09월까지, 격월로 미생물학적 위생조사를 실시하였다. 즉 김밥, 샐러드, 순대, 초밥 등의 즉석조리식품과 도마, 칼, 수저 등의 조리기구 등을 대상으로 일반세균수, 대장균군(Coliforms)과 대논균(E.coli), 그리고 Salmonella, Vibrio,Staphylococcus등의 식중독균의 검출을 시도하였다. (중략)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4924-4931
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• 2011

This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria and pathogenic micro organism. General bacteria are found from four samples of storage of agricultural products at process stage and water was detected 8.67~14.67 CFU/ml. However, all samples were detected less than 105 CFU/ml as a legal standards after the process of UV sterilization. For the outcome of experiment of E.coli, E.coli O157:H7, B.cereus, L.moonocytogenes, Salmonella spp, Staph.aureus as the food poisoning bacterial, E.coli was detected until UV pre-step process in storage process and B.cereus was detected partly till 1st washing. Since all bacterial, Yeast and Mold are detected in main materials, pre-control method is a necessary to establish for decreasing with a number of initial bacteria of main materials and it is considered to establish the effective ways of washing and sterilization such as production facilities for cross contamination prevention of bacteria and Sthaphylococcus. Based on above results, the process of UV sterilization should be managed with CCP as an important process to reduce or eliminate the general and food poisoning bacterial of green vegetable juice products, including lactic acid bacteria. Therefore, it is considered to need an exhaustive HACCP plan such as control manual of UV sterilization, solution method, verification, education and training and record management.