• 한국지역사회생활과학회지
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• 제24권1호
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• pp.27-36
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• 2013

This study was performed to investigate the antimicrobial effect against food-borne pathogens of Sanguisorbae officinalis L. ethanol extract. The antimicrobial activity of the ethanol extract was determined using a paper disc-diffusion method and the diameter of the clear zone was measured. The diameters of the clear zone in the presence of 10 mg of the ethanol extract were the maximum against Staphylococcus aureus among the tested 4 gram-positive bacteria and Pseudomonas aeruginosa among the tested 7 gram-negative bacteria. Analysis of the minimum inhibition concentrations (MIC) showed that the ethanol extract exhibited a similar efficacy as sorbic acid, well-known chemical preservatives. The growth inhibitory effects of the ethanol extract in the concentrations of 250, 500, 1,000 and 2,000 mg/L on food-borne pathogens were determined against Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium and Pseudomonas aeruginosa. The growth of the microorganisms was significantly (p<0.05) inhibited by the ethanol extract in the concentrations higher than 250 mg/L. Thus, the results of the present study demonstrate that the ethanol extract exhibits antimicrobial effects against food-borne pathogens, suggesting that Sanguisorbae officinalis L. could be used as natural antibacterial agent in food.

• 한국식품과학회지
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• 제36권3호
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• pp.501-506
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• 2004

생식제품의 미생물학적 안전성을 확보를 위한 기초 자료로 활용하고자 생식제품 및 제조 공정 중에 있어서 Bacillus cereus, Clostridium perfringens, Staphylococus aureus 등 식중독세균을 중심으로 한 자연 환경 유래 위해미생물의 분포 및 주 오염공정을 조사하였다. 생식 원료 중 위해미생물의 검출율이 높은 원료는 주로 곡류이었으며, 원료를 일반수도수로 세척하고 동결건조 하여도 위해미생물은 완전히 제거되지 않아 원료에 대한 비가열살균 대책이 필요할 것으로 사료된다. 한편 최종제품의 위해미생물의 검출율이 원료보다 높게 나타나 제조공정 중 미생물 오염이 증가하는 것을 알 수 있었으며 위해미생물은 원료의 1차 분쇄 후 공정이 진행됨에 따라 증가하였고, 특히 외주분말(하청공장에서 원료를 세척, 건조, 분쇄한 것)을 혼합한 후 균수가 급속히 증가하였다. 공중부유균은 분쇄실과 혼합실에서 많이 검출되었으며, 생식 제조 공정에 사용되는 기계 및 기구에서도 위해미생물이 검출되어 공중부유균과 기계 및 기구의 오염, 그리고 기계에 끼여 있는 분말 찌꺼기가 제조공정 중 생식의 미생물 오염 원인이라는 것을 알 수 있었으며, 따라서 공중부유균의 살균대책 및 하청공장의 철저한 위생관리가 요구되며, 분쇄기 및 혼합기의 정기저인 소독 및 살균이 필요 할 것으로 사료된다.

• 한국환경농학회지
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• 제30권4호
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• pp.459-465
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• 2011

BACKGROUND: Nowadays, Chemical antiseptics have become great problems for health and environmental, so that developing of new substitutes for chemical antiseptics is more and more important. Natural product is a kind of environment-friendly additive that could be used as antiseptic in food industry. Thuja orientalis cv Aurea Nana is a gymnospermous plant of the family Cupressaceae, native to northwestern China and widely naturalised elsewhere in Korea and Japan. This study was aimed to investigate the antibacterial potential of various organic extracts from T. orientalis cones against some food-borne and food-spoilage bacteria. METHODS AND RESULTS: Hexane extract (HE), chloroform extract (CE), ethyl acetate extract (EAE) and methanol extract (ME) were obtained from female cones of T. orientalis. The antibacterial activities of various extracts were tested by standard agar diffusion and minimum inhibitory concentrations (MICs) against five gram-positive and six gram-negative bacteria. Cell viability and morphology change of L. monocytogenes ATCC 10943 treated with hexane extract were also observed. The various extracts displayed remarkable antibacterial effects against all the gram-positive bacteria but did not show any effect against the gram-negative bacteria. Hexane extract has the highest inhibitory effect on cell viability of L. monocytogenes ATCC 10943. SEM observation also demonstrated the damaging effect of the hexane extract on the morphology of L. monocytogenes ATCC 10943 at the minimum inhibitory concentration. CONCLUSION(s): The tested gram-positive bacteria were significantly inhibited by organic extracts of T. orientalis cone. Hexane extract was the most potent against Listeria monocytogenes ATCC 10943, as evidenced by the lowest MIC level and the complete inhibition of cell viability within shortest exposure time, along with SEM observation.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.306-311
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• 2004

This study was performed to investigate the antimicrobial effects of Portulaca oleracea extracts against food-borne pathogens. First, the Portulaca oleracea was extracted with methanol at room temperature, and then further fractionated by using petroleum ether, chloroform, ethyl acetate and methanol, respectively. The antimicrobial activity of the Portulaca oleracea extracts was determined using a paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Portulaca oleracea showed the highest antimicrobial activity against Staphylococcus aureus and Shigella dysenteriae. There was also a synergistic effect of the combined extracts of Portulaca oleracea and Indigofera kirilowii as compared to each extract alone. Finally, the growth inhibition curve of ethyl acetate extracts of Portulaca oleracea against Staph­ylococcus aureus and Shigella dysenteriae was determined The ethyl acetate extract of Portulaca oleracea showed strong antimicrobial activity against Staphylococcus aureus at the concentration of 4,000 ppm. The 4,000 ppm of ethyl acetate extract from Portulaca oleracea, retarded the growth of S. aureus by more than 24 hand Shigella dysenteriae up to 12 h at $37^{\circ}C$.

• Food Science and Biotechnology
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• 제14권3호
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• pp.311-316
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• 2005

This study was performed to investigate the antimicrobial effect of Sophora angustifolia extracts against food-borne pathogens. First, Sophora angustifolia was extracted with methanol at room temperature, and the methanol extracts from Sophora angustifolia were fractionated using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Sophora angustifolia extracts was determined using the paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Sophora angustifolia showed the highest antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium. A synergistic effect was found in the combined extracts of Sophora angustifolia and Portulaca oleracea, compared to the activity of each extract alone. Finally, the growth inhibition curve was determined using the methanol extracts of Sophora angustifolia against Staphylococcus aureus and Salmonella typhimurium. The methanol extract of Sophora angustifolia showed strong antimicrobial activity against Staphylococcus aureus at a concentration of 5,000 ppm. The 5,000 ppm methanol extract from Sophora angustifolia retarded the growth of S. aureus for more than 24 hours and of Salmonella typhimurium for up to 12 hours.

• Journal of Applied Biological Chemistry
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• 제51권6호
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• pp.285-291
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• 2008

A potential probiotics bacterial strain, CS90, was isolated from Korean soybean paste (doenjang). The strain CS90 showed antimicrobial activity against food-borne pathogenic bacteria including Salmonella enterica, Salmonella enteritids, Salmonella typhymurium, Bacillus cereus, Listeria ivanovii, Listeria. monocytogenes, Sthaphylococcus aureus, and Sthaphylococcus epidermidis and showed a significant survival rate of 35.7 to 57.8% under the artificial gastric acidic condition (pH 2 to 3). The strain CS90 was classified as Bacillus subtilis based on morphological, physiological, chemotaxonomic features and phylogenetic analysis based on 16S rDNA sequence and designated as B. subtilis CS90. B. subtilis CS90 can be used as a potential probiotics.

• 한국지역사회생활과학회지
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• 제21권1호
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• pp.13-18
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• 2010

This study was performed to investigate the antimicrobial effects of Euphorbia humifusa ethanol-extract against food-borne pathogens. The growth inhibitory effects of the extract at a concentration of 250, 500, 1,000 or 2,000 mg/L on food poisoning microorganism were determined against Salmonella typhimurium, Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli O157:H7 and Staphylococcus aureus. The microorganisms growth was not affected by the extract at the concentration up to 250 mg/L, but was significantly (p<0.05) inhibited by the extract at a concentration higher than 1,000 mg/L. The extract of Euphorbia humifusa had strong antimicrobial activity against all test strains at a concentration of 2,000 mg/L. The results in the present study demonstrate antimicrobial effects of Euphorbia humifusa ethanol-extract against food-borne pathogens, suggesting that Euphorbia humifusa could be an effective natural antibacterial agent in food.

• Food Science and Biotechnology
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• 제15권2호
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• pp.260-263
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• 2006

In this study, we investigated the antimicrobial effect of 14 different herbal petal extracts on various foodborne and food spoilage bacteria. Herbal petal extracts were prepared with 70% ethanol followed by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. Antimicrobial activity was highest in the ethanol fraction from roselle (Hibiscus sabdariffa L.) petals as determined by the paper disc method. The roselle ethanol extract retarded the growth of food spoilage bacteria in kimbap (rice rolled in dried laver). Foodborne microorganisms (e.g. Bacillus cereus and Clostridium perfringens), on the other hand, were most efficiently inhibited by the ethyl acetate fraction of the roselle petal extract as determined by growth inhibition curves. Our study shows that roselle petals harbor antimicrobial activity against foodborne and food spoilage microorganisms. The critical ingredient is highly enriched in the ethyl acetate fraction of the extract.

• Safe Food
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• 제2권4호
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• pp.11-12
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• 2007

• Food Science and Biotechnology
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• 제15권4호
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• pp.499-505
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• 2006

Clostridium botulinum spores are widely distributed in nature. Type A and proteolytic type B bacteria produce heat-resistant spores that are primarily involved in most of the food-borne botulism outbreaks associated with low-acid canned foods. Food-borne botulism results from the consumption of food in which C. botulinum has grown and produced neurotoxin. Growth and toxin production of type A and proteolytic type B in canned foods can be prevented by the use of thermal sterilization alone or in combination with salt and nitrite. The hazardousness of C. botulinum in low-acid canned foods can also be reduced by preventing post-process contamination and introducing hazard analysis and critical control point (HACCP) practices during production. Effectiveness of non-thermal technologies such as high pressure processing with elevated process temperatures on inactivation of spores of C. botulinum will be discussed.