• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.218-224
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• 2000

The antimicrobial activities of chitosan oligosaccharide(chitohexaose) and two types of chitosans M.W.(10,000 and M.W. 100,000) were examined against Escherichia coli O157 : H7(ATCC 43894), Staphylococcus aureus(ATCC 144458) and Candida albicans(KFRI 432). Chitosan with molecular weight of 10,000 showed the strongest antimicrobial activities to E. coil O157 : H7 and S. aureus, whereas chitohexaose acted most strongly against C. albicans. The most effective concentration of chitosan was measured to be 0.1 mg/mL for E. coil O157 : H7 and S. aureus, and that of chitohexaose to be 1 mg/mL for C. albicans. Antimicrobial activities of chitosans and chitohexaose were maintained for 60 min after their treatment. They were found to induce leakage of intracellular proteins and nucleic acids from treated microorganisms. The efflux determined by assaying the ${\beta}-galactosidase$ leaked from the lactose-induced E. coli O157 : H7 cells was observed to reach the highest level within 60 min after treatment with the antimicrobial agents and chitosan with 10,000 molecular weight gave the highest ${\beta}-galactosidase$ activity. Therefore, it is supposed that the antimicrobial activity of chitosan with its unique polycationic nature might be caused by its binding to anionic component(s) of the cell envelope and thereby inhibiting the membrane metabolism and/or leaking intracellular materials.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1315-1323
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• 1999

The antimicrobial effects of ethanol and organic acids(acetic, citric, lactic. propionic, tartaric acid), either alone or in combination against four foodborne microorganisms (Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Escherichia coli O157:H7) in tryptic soy broth were determined. Area under the growth curve, minimum generation time, maximum growth rate, and detection time were measured by using automated turbidometer Bioscreen(Labsystem, Finland), for 24 hr at $30^{\circ}C$. All microorganisms were not grown at 7% ethanol in the media. The 0.1% propionic acid showed the strongest inhibitory effects against S. aureus, L. monocytogenes and E. coli O157 : H7 compared with other organic acids, whereas 0.01% organic acids did not show significant inhibitory effect against microorganisms tested (p > 0.01) except S. aureus. The combination of 1% ethanol and 0.01% organic acids were significantly more effective than alone on growth of S. aureus and L. monocytogenes(p < 0.01).

• Korean Journal of Veterinary Research
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• v.36 no.2
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• pp.379-387
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• 1996

The objects of the present study were to establish the method of purification, subunit dissociation of verotoxin-2 (VT2) produced by Escherichia coli O157:H7, and to investigate the characteristics of purified verotoxin-2 such as molecular weight and composition of amino acid. The results were summerized as follows; Verotoxin-2 was extracted by addition of polymyxin B sulfate into bacterial cell lysate prepared from Escherichia coli O157:H7(KSC109). As an initial step, the bacterial cell lysate was precipitated with 30% saturated ammonium sulfate. The precipitated crude toxin was then subjected to anion-exchange, chromatofocusing and cation-exchange chromatography. Using this scheme, we obtained highly purified toxin with a specific activity of $1.1{\times}10^9$ $CD_{50}/mg$. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) for purified VT2 showed two protein bands. The upper band, approximately 32 Kd, was supposed as A subunit and the lower band, approximately 7.7 Kd, was supposed as B subunit. When the toxin was separated in the subunit-dissociating solution, two peaks emerged with retention times of 15 and 28 min by HPLC. These peaks represented A subunit and B subunit, respectively. The amino acid composition of purified VT2 were made up in order of glutamic acid, histamine, asparaginic acid, histidine, lysine, alanine and leucine etc. The largest amount among the amino acid composing VT2 was methionine.

• Microbiology and Biotechnology Letters
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• v.28 no.5
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• pp.279-284
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• 2000

This study was per-formed to screen lactic acid bacteria poultry for the probiotic use. Among the previously obtained acid tolerant, 139 strains, 111 strains were selected with MRS medium containing 0.3% oxgall. 34 strains of 111 was re-selected by Gram-staining and acid producing ability. These strains was identified by MIDI Sherlock Microbial Identification System. Among the identified 34 strains Lactobacillus fermenum YL-3 was selected for the final pro-biotic use because of the good growth and high survival rate at pH 2.0. 60%, 50% and 40% cells of Lactobacillus fermentum YL-3 survived at pH 3.0, 2.5 and 2.0, respectively. More than $10^{7}$ / CFU/ml survived when exposed with the number of $10^{8}$ CFU/ml at pH 2.0 after 12 hr. L.fermenum YL-3 maintained growth in MRS broth containing 0.3, 0.5, 1.0 and 2.0% oxgall for 24 hr. L.fermenum YL-3 showed an inhibitory effect against pathogenic strains of Sal. enteritidis and E. coli O157:H7. In mixed culture with L.fermenum YL-3 Sal. enteritidis lost ability com-pletely in 15 hrs and E. coil O157:H7 in 16 hrs.

• Journal of Environmental Health Sciences
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• v.39 no.3
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• pp.268-278
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• 2013

Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, were studied at varying temperatures from 100 to $300^{\circ}C$. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from $10^5-10^7$. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to $10^5$ after being subjected to temperatures of $100-250^{\circ}C$, but heating to over $270^{\circ}C$ reduced the number to below $10^3$, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process ($270-280^{\circ}C$) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.773-778
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• 2006

The objective of this study was to evaluate three verocytotoxin-producing Escherichia coli (VTEC) detection kits to detect the presence of VT genes: Doupath Verocytotoxin (GLISA) developed by MERCK, ProsPect Shiga Toxin E. coil (STEC) Microplate Assay (ELISA) developed by Remel, and a polymerase chain reaction method. Our laboratory verified artificially inoculated samples. All three methods could detect very low numbers of VTEC, but VT-PCR had the best sensitivity for VTEC detection. From April through September 2005, 257 ground-beefs from supermakets and traditional markets were examined for the presence of VTEC by polymerase chain reaction immediately after purchase and total viable counts (TVC) were determined. VTEC was isolated from 30 of 257 ground-beefs. A variety of serogroups was found, including 10 stains belonging to the virulence type EHEC, but major serogroups such as O157, O26 and O111 were nor found.

• 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.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.262-267
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• 2014

To analyze the presence of microbes in organic farm produce, green chillies, lettuce, tomatoes, apples, pears, and rice were collected at 47 production sites with organic and conventional produce. Total average bacterial counts of 4.07 log CFU/g in organic green chillies, 3.71 log CFU/g in conventional green chillies, and 6.76- 6.90 log CFU/g in the both lettuce were detected. Mean bacterial counts of 4.48 log CFU/g and 2.84 log CFU/g were detected in organic and conventional pear produce, respectively. Differences in bacterial counts in tomatoes, apples, and rice in organic and conventional produce were less pronounced. Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus were not detected in any produce sample. However, Bacillus cereus was detected with average counts of 1.04 log CFU/g in 11/47 (23%) conventional produce samples and 1.97 log CFU/g in 6/47 (13%) organic produce samples. Therefore, organic and conventional produce showed similar microbial prevalence patterns, and comparable safety in terms of pathogen contamination.