• Food Science of Animal Resources
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• v.40 no.3
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1205-1215
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• 2017

In this study, the hydrolysis rate of palm kernel oil (HPKO) and shea butter were compared by in vitro digestion to develop low-digestible fats. HPKO exhibited a higher hydrolysis rate than shea butter. The initial rate and ${\Phi}max$ value of HPKO were 0.315 mM/s and 78.0%, while the corresponding values for shea butter were 0.117 mM/s and 41.4%. When the two fats were blended at various ratios, the hydrolysis rate, in terms of the ${\Phi}max$ value, was similar to that of shea butter until 2:8 (HPKO : shea butter, w/w). After the analysis of triacylglycerol species and the positional fatty acid composition, the factors that affected the hydrolysis rate were determined. The results suggest that the low hydrolysis rate of shea butter would be due mostly to the stearic acid located at the sn-1,3 positions of triacylglycerol molecules. These properties of shea butter are expected to be the nutritional benefits as a low-digestible fat in foods.

• Journal of Veterinary Science
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• v.23 no.4
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• pp.51.1-51.10
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• 2022

Background: Due to the unavailability of an effective vaccine or antiviral drug against the African swine fever virus (ASFV), rapid diagnosis methods are needed to prevent highly contagious African swine fever. Objectives: The objective of this study was to establish the ladder-shape melting temperature isothermal amplification (LMTIA) assay for the detection of ASFV. Methods: LMTIA primers were designed with the p72 gene of ASFV as the target, and plasmid pUC57 was used to clone the gene. The LMTIA reaction system was optimized with the plasmid as the positive control, and the performance of the LMTIA assay was compared with that of the commercial real-time polymerase chain reaction (PCR) kit in terms of sensitivity and detection rate using 200 serum samples. Results: Our results showed that the LMTIA assay could detect the 10⁴ dilution of DNA extracted from the positive reference serum sample, which was the same as that of the commercial real-time PCR kit. The coincidence rate between the two assays was 100%. Conclusions: The LMTIA assay had high sensitivity, good detection, and simple operation. Thus, it is suitable for facilitating preliminary and cost-effective surveillance for the prevention and control of ASFV.

• Journal of Microbiology and Biotechnology
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• v.33 no.9
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• pp.1228-1237
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• 2023

The CRISPR-Cas system has emerged as the most efficient genome editing technique for a wide range of cells. Delivery of the Cas9-sgRNA ribonucleoprotein complex (Cas9 RNP) has gained popularity. The objective of this study was to develop a quantitative polymerase chain reaction (qPCR)-based assay to quantify the double-strand break reaction mediated by Cas9 RNP. To accomplish this, the dextransucrase gene (dsr) from Leuconostoc citreum was selected as the target DNA. The Cas9 protein was produced using recombinant Escherichia coli BL21, and two sgRNAs were synthesized through in vitro transcription to facilitate binding with the dsr gene. Under optimized in vitro conditions, the 2.6 kb dsr DNA was specifically cleaved into 1.1 and 1.5 kb fragments by both Cas9-sgRNA365 and Cas9-sgRNA433. By monitoring changes in dsr concentration using qPCR, the endonuclease activities of the two Cas9 RNPs were measured, and their efficiencies were compared. Specifically, the specific activities of dsr365RNP and dsr433RNP were 28.74 and 34.48 (unit/㎍ RNP), respectively. The versatility of this method was also verified using different target genes, uracil phosphoribosyl transferase (upp) gene, of Bifidobacterium bifidum and specific sgRNAs. The assay method was also utilized to determine the impact of high electrical field on Cas9 RNP activity during an efficient electroporation process. Overall, the results demonstrated that the qPCR-based method is an effective tool for measuring the endonuclease activity of Cas9 RNP.

• Journal of Integrative Natural Science
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• v.14 no.3
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• pp.107-115
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• 2021

The demand for traceability of meat and livestock supply chains is growing due to the high-profile incidents of hormonal contamination. E. coli, dioxin, BSE, and antibiotics have been recorded. In this paper, we present blockchain-based poultry information management system design and implementation using Hyperledger Fabric. The proposed system offers accurate, decentralized, immutable and consensus process that promote trust and transparency between stakeholders. The main tasks of the system include the recording of the information associated with poultry rearing (from a hatchery to a farm), status report of the farm activities on a monthly basis. The system can track movement of docks through the supply chain until delivery to the final consumer through the retail outlet. The ability to trace the source of livestock product through all the stages of rearing/production, processing and distribution is essential for ensuring food safety as recall of contaminated product can easily be done thereby increasing consumer confidence.

• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.50-57
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• 2018

Salmonella continue to be a major cause of food poisoning worldwide. The rapid detection method of food-borne Salmonella is an important food safety tool. A real-time polymerase chain reaction (PCR) has been used as a rapid method for the detection of pathogens. It has been recently reported that NBS LabChip real-time PCR is a novel, ultrafast, and chip-type-convenient real-time PCR system. We developed the assay method based on NBS LabChip real-time PCR for the rapid detection of Salmonella, which its reaction time was within 20 minutes. Two target genes (invA and stn) were selected to design target specific primers and probes. The new method was validated by checking specificity and sensitivity (limit of detection). This study included forty-two target and twenty-one non-target strains to assess the specificity. This assay was able to identify the 42 Salmonella strains correctly. The limit of detection (LOD) was $10^1copies/{\mu}L$ in Salmonella genomes DNA, while LOD incubated for 4 hr in the inoculated sausage sample ranged from $10^1CFU/g$ to $10^2CFU/g$ as an inoculated cell count. The assay developed in this study could be applied for the investigation of food poisoning pathogens.

• Microbiology and Biotechnology Letters
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• v.41 no.1
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• pp.96-104
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• 2013

Staphylococcus aureus is a major human pathogen that produces a wide array of toxins, leading to a number of adverse symptoms. We examined 275 strains of Staphylococcus aureus isolated from various foods between 2006 and 2008 for antimicrobial susceptibility. At least 259 (94.2%) of the tested strains showed antibiotic resistant properties, and 106 (40.7%) of them showed multiple antibiotic resistance. Eleven of the tested strains were resistant to oxacillin and mec A-positive. Moreover, oxacillin-resistant strains were significantly more likely to be multi-drug resistant (p < 0.01). Of the 275 isolates tested, 24.4% were noted as being positive for slime production and 30.5% were positive for biofilm assay. Antibiotic resistance was not associated with a significantly higher prevalence of biofilm formation. Twenty strains were classified using the DiversiLab system. Most of the strains could be classified into 2 clusters and 4 unique types. All 10 mec A-positive strains (cluster I) were grouped together into the same sub-cluster. Cluster II (6 strains) was not found to be resistant to oxacillin in this study. Although the prevalence of methicillin-resistant S. aureus in food is currently low, the risk of its transmission through the food chain cannot be disregarded.

• Korean Journal of Veterinary Service
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• v.35 no.4
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• pp.321-325
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• 2012

Hazard Analysis Critical Control Point (HACCP) system application is expanded to food chain from farm to table to supply safe livestock products with consumers in Korea. The objectives of this study were to analyze the HACCP operating conditions in butcher shops and to suggest for better HACCP implementation. We analyzed the HACCP inspection reports for butcher shops implemented by the Korea Livestock Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to compare the rate of HACCP non-compliances. The overall rate of non-compliances was higher in 2010~2012 than 2007~2009. The current inadequate HACCP operating level was directly related with the business size. Ninety-nine percent of the butcher shops were very small business with under 10 employees in Korea, and these small-sized businesses usually had great difficulties in implementing HACCP due to lack of technical expertise and financial resources. To overcome the obstacles and to facilitate more effective HACCP application and operation in butcher shops, government should play a leading role in developing flexible and simplified HACCP-based system which merges both the pre-requisite and HACCP principles.

• Korean Journal of Veterinary Service
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• v.34 no.4
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• pp.441-448
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• 2011

According to the Korean government policy of expanding HACCP system application to food chain from farm to meat market, the importance of HACCP assessment to keep balance among the certified HACCP plants is urged. The objective of this study is to recommend more effective HACCP assessment methods. We reviewed major foreign countries HACCP implementation policy focused on the audit system, and compared with the Korean HACCP assessment system. We found that the checklist guidelines of prerequisite program were not enough for precise evaluation and many of the items were not directly related to the risk occurrences. And current rating grade for each items and judgments were inadequate to induce non-compliances and corrections for better HACCP implementation. We suggest revision points as follows; (1) checklists should be revised and reorganized according to the possibility of risk occurrences, (2) all the items should be supported by detailed guidelines for more objective inspection, (3) non-compliances identified must be reconfirmed after correction, (4) the items for HACCP plan should be divided into an accreditation inspection and a regular inspection, (5) rating grade 'high', 'medium', 'low', 'failure' was better for indicating non-compliances.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.332-345
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• 2002

It is a recent observation that about 80 per cent of the body's immune system is localized in the gastrointestinal tract. This explains to a large extent why eating right is important for the modulation the immune response and prevention of disease. In addition it is increasingly recognized that the body has an important digestive system also in the lower gastrointestinal tract where numerous important substances are released by microbial enzymes and absorbed. Among these substances are short chain fatty acids, amino acids, various carbohydrates, poly-amines, growth factors, coagulation factors, and many thousands of antioxidants, not only traditional vitamins but numerous flavonoids, carotenoids and similar plant- and vegetable produced antioxidants. Also consumption of health-promoting bacteria (probiotics) and vegetable fibres (prebiotics) from numerous sources are known to have strong health-promoting influence. It has been calculated that the intestine harbours about 300,000 genes, which is much more than the calculated about 60,000 for the rest of the human body, indicating a till today totally unexpected metabolic activity in this part of the GI tract. There are seemingly several times more active enzymes in the intestine than in the rest of the body, ready to release hundred thousand or more of substances important for our health and well-being. In addition do the microbial cells produce signal molecules similar to cytokines but called bacteriokines and nitric oxide, with provide modulatory effects both on the mucosal cells, the mucosa- associated lymphoid system (MALT) and the rest of the immune system. Identification of various fermentation products, and often referred to as synbiotics, studies of their role in maintaining health and well-being should be a priority issue during the years to come.