• Korean journal of food and cookery science
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• v.13 no.3
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• pp.330-337
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• 1997

The sensitivity of various pathogenic bacteria (Aeromonas hydrophila, Estherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium and Vibrio parahaemolyticus) to the spices, allspice, clove, oregano, and thyme, was tested. Tryptic soy broth (TSB) containing 0∼2% (w/v) of spices was inoculated with 10sup 5/∼10$\^$6/ cells/$m\ell$ of each bacterium and incubated at 35$^{\circ}C$ for 24 hr. The growth of pathogenic bacteria was inhibited with increasing concentrations of spices in the culture broth. At 2％ spice concentration, Gram positive bacteria were more sensitive than Gram negative bacteria with the exception of V. parahaemolyticus. Clove had the highest antibacterial activity, followed by allspice and oregano. At the concentration of 0.3%, clove inhibited the growth of all strains tested. Kanagawa-positive strain of V. parahaemolyticus displayed the highest sensitivity to clove and allspice. Thyme was the least effective for growth inhibition, while 1％ clove killed all pathogens tested.

• Journal of Microbiology and Biotechnology
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• v.33 no.9
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• pp.1162-1169
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• 2023

16S rRNA short amplicon sequencing-based microbiota profiling has been thought of and suggested as a feasible method to assess food safety. However, even if a comprehensive microbial information can be obtained by microbiota profiling, it would not be necessarily sufficient for all circumstances. To prove this, the feasibility of the most widely used V3-V4 amplicon sequencing method for food safety assessment was examined here. We designed a pathogen (Vibrio parahaemolyticus) contamination and/or V. parahaemolyticus-specific phage treatment model of raw oysters under improper storage temperature and monitored their microbial structure changes. The samples stored at refrigerator temperature (negative control, NC) and those that were stored at room temperature without any treatment (no treatment, NT) were included as control groups. The profiling results revealed that no statistical difference exists between the NT group and the pathogen spiked- and/or phage treated-groups even when the bacterial composition was compared at the possible lowest-rank taxa, family/genus level. In the beta-diversity analysis, all the samples except the NC group formed one distinct cluster. Notably, the samples with pathogen and/or phage addition did not form each cluster even though the enumerated number of V. parahaemolyticus in those samples were extremely different. These discrepant results indicate that the feasibility of 16S rRNA short amplicon sequencing should not be overgeneralized in microbiological safety assessment of food samples, such as raw oyster.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.438-443
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• 2006

Antibacterial effects of six volatile essential oils against Vibrio sp. were evaluated. Volatile components of essential oil were analyzed by gas chromatography and gas chromatography mass spectrometry. Ginger oil treatment inhibited growth of V. parahaemolyticus by 22.5-85.7%. Main volatile compounds of ginger oil were ${\beta}-bisabolene$ (35.19%, peak area) and ${\beta}-sesquiphellandrene$ (12.22%). V. parahaemolyticus was completely inhibited at 1,000 ppm by treatment with mustard oil. Tolerances of V. vulnificus 01 and 02 were twice higher than that of V. parahaemolyticus. Main volatile compound of mustard oil was allyl isothiocyanate (92.55%). Garlic oil treatment of 1,000 ppm inhibited growths of V. parahaemolyticus, V. vulnificus 01, and V. vulnificus 02 by 22.8, 14.6, and 32.9%, respectively. Main volatile compounds of garlic oil were dimethyl sulfide (49.39%) and methyl 2-propenyl disulfide (10.09%). Growth of V. vulnificus 02 was inhibited by 60.6-80.3% via treatment with bud, leaf, and whole oil of clove. Antibacterial activity of whole clove oil on V. vulnificus 02 was stronger than those of ginger, mustard, and garlic oil. Main volatile compounds were eugenol (83.33%) and ${\beta}-caryophyllene$ (7.47%) in clove bud, eugenol (87.46%) and ${\beta}-caryophyllene$ (10.03%) in clove leaf, and eugenol (86.04%) and ${\beta}-caryophyllene$ (9.71%) in whole clove. These results revealed essential oils from spices could be used as potential agents to inhibit Vibrio sp.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.260-262
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• 1999

Abies koreana Wilson is a proper tree to Korea. We tested the antimicrobial activity of the lignans isolated from it. The lignans inhibited the growth of Klebsiella pneumoniae and Vibrio parahaemolyticus at the concentration of $10^3\;ppm\;and\;10^4\;ppm$. Especially, the compound V showed higher inhibition activity to Vibrio parahaemolyticus by 1.7 times compared with the control. The compound III showed activity of 36% of the control to Klebsiella pneumoniae. The compounds II and VI had the high growth inhibition activity of 48, 66% respectively to Vibrio parahaemolyticus.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.33-36
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• 2001

V. parahaemolyticus possessed an extracellular alkaline protease activity during the stationary growth phase. Various factors such as initial pH of medium, incubation temperature and shaking rate were investigated far optimizing the production of alkaline protease from V. parahaemolyticus ATCC 17802. Maximal activity of the protease was obtained when the bacteria were grown in 2% skim milk medium in 0.1M tris/HCl buffer (pH 7.6). Maximal activity of the protease was obtained when the bacteria were growls at initial pH of 7.6, incubation temperature 37$^{\circ}C$ and shaking rate of 250 rpm.

• Journal of Environmental Health Sciences
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• v.27 no.4
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• pp.47-50
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• 2001

Of 643 aquarium water samples, 374(58.2%) were less than 1.0$\times$103 SPC/ml, seasonally, were 56.7% of samples in Spring. 38.7% in Summer,84.5% in Autumn, and 57.7% in Winter, respectively. a1so 3(0.47%) were over 1.0 $\times$ 105. E.coli and V. parahaemolyticus distribution was relatively high when SPC/ml was much. At the aspect of the water quality management, 98.3%(177/181) were cleaned over once a week. 69.1%(125/181) were cleaned over twice a week.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.248-254
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• 2018

To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standard recipe of RDA were applied. A consumption scenario for exposure assessment was developed and combined with a Beta-Poisson dose-response model. The estimated probability of illness from consumption of pathogenic V. parahaemolyticus in raw oysters during three separate months (April, October, and November) was $5.71{\times}10^{-5}$ (within the 5th and 95th percentile ranges of $2.71{\times}10^{-8}$ to $1.03{\times}10^{-4}$). The results of the quantitative microbial-risk assessment indicated that the major factors affecting the probability of illness were the initial contamination level at the retailer, the consumed amount, the prevalence of pathogenic strains [tdh or trh genes], and exposure temperature and time.

• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.584-589
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• 1995

To select new useful plants with antibacterial activity, ninety five sample of eighty different species of wild plants were collected, and extracted with methanol. Antibacterial activity of the methanol extracts was tested against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Vibrio parahaemolyticus. The methanol extracts from Artemisia capillaris, Hemistepta lyrata, Youngia japonica, Prunella vulgaris, Lamium amplexicaule and Juniperus chinensis was effective against all bacterial strains tested, and eight methanol extracts including Ixeris dentata, Gnaphalium affine, Chelidonium majus and Spiraea prunifolia exhibited the antibacterial activity against at least 3 bacterial strains. Methanol extracts from leaf of Syringa vulgaris, Drava nemorosa and clove of Erythronium japonicum showed a selective antibacterial activity against two gram negative bacteria, V. parahaemolyticus, and B. subtilis, respectively. With investigations on antibacterial activity against a certain bacterial strains tested, metahnol extracts from clove of Erythronium japonicum, Spiraea prunifolia, leaf and twig of Camelia japonica, and Drava nemorosa showed strongest activities against B. subtilis, S. aureus, E. coli, and V. parahaemolyticus, respectively. Nine methanol extracts based on the results were successively fractionated with n-hexane, chloroform, ethyl acetate and water portions, which were examined antibacterial activity against B. subtilis and V. parahaemolyticus. Among the all fractions tested, chloroform fractions of Hemistepta lyrata showed strongest antibacterial activity against both B. subtilis (17mm) and V. parahaemolyticus (29 mm). Chloroform fractions of Youngia japonica, n-hexane fractions of Artemisia capillaris, Iexeris dentata and Prunella vulgaris, and ethyl acetate fraction of leaf and twig of Camelia japonica showed relatively a strong antibacterial activity. On the other hand, Juniperus chinensis and Equisetum arvense was distributed to all fractions except for water fraction.

• Journal of Environmental Health Sciences
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• v.21 no.1
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• pp.39-46
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• 1995

This study was carried out to investigate antibacterial activities of the green tea extract according to storage temperature as death velocity constant. The survey data were collected from seven green teas (2 Korean, 2 Japanese, 2 Chinease and 1 Vietnamese) and experimental strains were used E. coli No. 11234, Ent. aerogenes No. 11783, Ps. fiu. orescens No. 11210, S. marscens No. 11808, St. mutans No. 11823 and V. parahaernolyticus No. 11965. The experimental results obtained were as follows: 1. Antibacterial activities of the green tea extracts according to the strains were strikingly difference. That is, those of the samples appeared to be conspicuous on [St. mutans No. 11823 (Range of death velocity constant a day after, at 20$\circ$C 4.85~5.22) and V. parahaemolyticus No. 11965 (4.70~6.00) while E. coli No. 11234 (0.59~-0.30) and Ent. aerogenes No. 11783 (0.24~-0.11)] were not so. 2. To storage temperature at 5$\circ$C than that at 20$\circ$C, antibacterial activities of the green tea extract on Ps. fluorescens No. 11210, S. marscens No. 11808, E. coli No. 11234, and Ent. aerogenes No. 11783 were sensitived but St. mutans No. 11823 and V. parahaemolyticus No. 11965 were not related to those. 3. Antibacterial activities to the strains were increased within two days.