• Journal of Food Hygiene and Safety
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• v.8 no.1
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• pp.55-61
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• 1993

Soil samples and the intestinal contents of arthropods, mollusca, pisces, aves, and mammals were examined for the presence of Clostridium botulinum. Demonstration of Clostridium botulimun was accomplished by identifying its toxin in liquid cultures inoculated with soil or material from the alimentary tract of tested animals with toxin neutralization tests in addition to morphological, cultural and biochemical tests. Incidences of Clostridium botulinum in tested samples were 5.0% in soil, 6.7% in mammal and 8.7% in fish, respectively. All of the positive cultures were identified as Clostridium botulinum type E and any other type was not demonstrated throughout the survey. Canned foods and solid ham/sausage mixture formulated as can with distilled water were inoculated with Clostridium botulinum type E and checked for toxin production by using the mouse bioassay. Clostridium botulinum type E toxin was produced as a large quantity in canned foods of fish, shell, meat and ham and, however, no significant toxin was detected in sausages and fruit samples.

• Korean Journal of Veterinary Research
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• v.53 no.3
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• pp.149-153
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• 2013

Animal poisoning has been occurred in Korea. However, the lack of the data about animal poisoning in Korea makes clinicians and diagnostician difficult to obtain information on poisoning cases. In this paper, we tried to gather information about animal poisoning from 1974 to June 2013 in Korea. Animal and Plant Quarantine Agency (QIA) record database were used to examine recent trends in animal poisoning. The analysis showed that the cattle was reported to be the most common species involved in animal poisoning and botulinum toxin constituted the primary group of toxicants. Animal poisoning occurred frequently on January and in Gyenggi-do. Although the data present in this manuscript is a little, it will be helpful to understand the general trend of animal poisoning in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1073-1077
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• 2018

Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum (C. botulinum) that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products. However, N-nitroso compounds can be produced from nitrite, which are considered as carcinogens. Thus, consumers desire processed meat products that contain lower concentrations (below conventional concentrations of products) of nitrite or no nitrite at all, although the portion of nitrite intake by processed meat consumption in total nitrite intake is very low. However, lower nitrite levels might expose consumers to risk of botulism poisoning due to C. botulinum or illness caused by other foodborne pathogens. Hence, lower nitrite concentrations in combination with other factors such as low pH, high sodium chloride level, and others have been recommended to decrease the risk of food poisoning. In addition, natural compounds that can inhibit bacterial growth and function as color-fixing agents have been developed to replace nitrite in processed meat products. However, their antibotulinal effects have not been fully clarified. Therefore, to have processed meat products with lower nitrite concentrations, low pH, high sodium chloride concentration, and others should also be applied together. Before using natural compounds as replacement of nitrite, their antibotulinal activities should be examined.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1646-1652
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• 2002

Si-Raw is a raw cured meat (raw, cured meat fermented with steamed rice) produced by the aboriginal people of Taiwan. In order to prevent food poisoning or intoxication from botulism, new methods of monitoring the production base on hurdle technology were investigated. New methods investigated incorporated citric acid, sodium hypophosphite, Monascus anka mash, plum paste or lactic acid bacteria inoculum added separately to meat with steamed rice and salt to lower the Aw (water activity) and pH values of the products to control the microbial growth. Results showed that anaerobic bacterial counts, lactic acid bacterial counts and aerobic bacterial counts for the products of all treatments were less than $10^6$, $10^5$ and $10^2cfu/g$, respectively. Sodium chloride content of all products was above 5.46%, water activity was below 0.939 and pH value was below 4.27. IMP was lower and ATP and hypoxanthine were higher. ATP concentrations were higher in the samples which contained the anka mash. Result of sensory panel test indicated that most people preferred the products with added sodium hypophosphite. Except for the fact that the content of tryptamine in the sample with Monascus anka mash was higher, the amine concentrations for all treatments were lower than those of other fermented meat products. The amino acid nitrogen content was higher in the product made from raw meat treated with citric acid, but lower in the other products. Neither Clostridium botulinum nor Trichinella spiralis were detected in any of the treatments. The result may indicate that hurdle technology is effective for hygiene and safe producing Si-Raw.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.76-81
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• 2008

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.