• Food Science and Biotechnology
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• v.18 no.1
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• pp.12-17
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• 2009

The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and high titratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against the pathogens. When kimchi was fermented at 0, 4, 10, or $20^{\circ}C$ to pH 4.4, higher kimchi fermentation temperature resulted in higher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at $20^{\circ}C$, while L. monocytogenes were inactivated in kimchi fermented at $0^{\circ}C$ in situ. This study showed that appropriately fermented kimchi can inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor in determining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organic acids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.

• Journal of Preventive Medicine and Public Health
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• v.43 no.4
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• pp.352-361
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• 2010

Objectives: This study estimated the annual socioeconomic costs of food-borne disease in 2008 from a societal perspective and using a cost-of-illness method. Methods: Our model employed a comprehensive set of diagnostic disease codes to define food-borne diseases with using the Korea National Health Insurance (KNHI) reimbursement data. This study classified the food borne illness as three types of symptoms according to the severity of the illness: mild, moderate, severe. In addition to the traditional method of assessing the cost-of-illness, the study included measures to account for the lost quality of life. We estimated the cost of the lost quality of life using quality-adjusted life years and a visual analog scale. The direct cost included medical and medication costs, and the non-medical costs included transportation costs, caregiver's cost and administration costs. The lost productivity costs included lost workdays due to illness and lost earnings due to premature death. Results: The study found the estimated annual socioeconomic costs of food-borne disease in 2008 were 954.9 billion won (735.3 billion won-996.9 billion won). The medical cost was 73.4 -76.8% of the cost, the lost productivity cost was 22.6% and the cost of the lost quality of life was 26.0%. Conclusions: Most of the cost-of-illness studies are known to have underestimated the actual socioeconomic costs of the subjects, and these studies excluded many important social costs, such as the value of pain, suffering and functional disability. The study addressed the uncertainty related to estimating the socioeconomic costs of food-borne disease as well as the updated cost estimates. Our estimates could contribute to develop and evaluate policies for food-borne disease.

• Preventive Nutrition and Food Science
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• v.9 no.4
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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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• v.14 no.3
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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.

• The Korean Journal of Community Living Science
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• v.21 no.1
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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.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.165-170
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• 2013

Milk and dairy products are not only excellent foods for humans, providing plentiful varied nutrients, but are also a good medium for detrimental food-borne pathogens. Although the food safety field has stabilized due to standardization of food processing, such as the hazard analysis critical control point (HACCP), outbreaks and cases caused by food-borne pathogens still occur at high rates. In approximately 30% of cases, the disease-causing pathogenic organism is undetermined. Recently, a biosensor was developed that has a simple and fast response and overcomes the problems of conventional methods such as cultivation, immuno-assay, polymerase chain reaction, and microarray. Due to the high selectivity and sensitivity of optical biosensors, it is a suitable method for the immediate detection of food-borne pathogens in milk and dairy products.

• The Korean Journal of Community Living Science
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• v.26 no.4
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• pp.697-705
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• 2015

This study investigates antimicrobial effects of food-borne pathogens and the antioxidant activity of Torreya nucifera extract. The growth of food-borne pathogens including Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans was inhibited by the extract. The antimicrobial activity of the extract was highest for Staphylococcus aureus among seven gram-positive bacteria and for Pseudomonas aeruginosa among six gram-negative bacteria. The extract exhibited slightly lower DPPH radical-scavenging activity, but its ABTS radical-scavenging activity was higher than that of ${\alpha}$-tocopherol. The results demonstrate the extract's antimicrobial effects on food-borne pathogens as well as potent antioxidant capacity and suggest that Torreya nucifera may be used as a natural antibacterial agent and an effective antioxidant in food.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.1020-1025
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• 2004

In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under $1{\times}10^1$ cfu/1000 L of air in pulverization and mixing rooms.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.19-26
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• 2009

This study was undertaken to analyze the hygienic problems of group food services and to predict the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of worker's hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC), non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and bibimbab, soybean sprouts muchim, spinach namul, cucumber sengchae, jabchae, and pork bulgogi as prepared food items. Frozen (${\leq}\;-20^{\circ}C$) and refrigerated ($0{\sim}10^{\circ}C$) processed foods are popular items in group food services. Their storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.171-177
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• 2013

The dairy industry has consistently grown via the expansion of dairy-based food categories. Dairy product consumption is stable since the nutrient composition in dairy products is ideal for human health. However, dairy products are highly susceptible to food-borne pathogens. Controlling the safety of dairy products is thus important when considering the nutrient-rich matrix of this food category. Currently, immunoassays or molecular biology techniques have been used to evaluate the safety of dairy products in Korea. These methods are based on the detection of proteins and thus have low reproducibility and sensitivity. Recent techniques to detect food-borne pathogens have focused on genetic analyses. Rapid detection methods for food-borne pathogens in milk and dairy products using polymerase chain reaction (PCR) techniques, such as conventional PCR, real-time PCR, repetitive sequence-based (rep)-PCR, PCR-denaturing gradient gel electrophoresis (DGGE), and digital PCR, are reviewed in this article. The aim of this review was to contribute knowledge of the relationship between microflora and the quality of dairy products. This study will also assist in the immediate monitoring of food-borne pathogens in milk and dairy products when an outbreak related to this food category occurs.