• The Journal of Korean Society for School & Community Health Education
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• v.2 no.1
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• pp.19-30
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• 2001

Korea has experiencing outbreaks of food borne illnesses since school feeding programs had been introduced to students. In order to prevent food borne diseases, preventive measures applicable to Korean school system were reviewed. The conclusions are summarized as follows; 1. Raw materials should be purchased through reliable sources in order to ensure the quality of food stuffs in the aspect of food safety and hygiene. 2. The potential causes of food borne illnesses should be carefully identified and control system should be established in order to monitor critical points. 3. Temperature of refrigeration should be monitored and controled continuously in order to safeguard the quality of foods. 4. National and local governments have to provide adequate equipment and utensils to the food establishments of school systems, and public health authorities have to make evaluation of the facilities periodically. The food handlers should be trained in safe food handling and the ways how to prevent food borne illnesses.

• Journal of Environmental Health Sciences
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• v.38 no.5
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• pp.415-423
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• 2012

Objectives: This study was performed in order to evaluate antibiotic resistance and analyze the multiple antibiotic resistance of food-borne pathogens isolated from indoor air and an air cleaner at a lunch room in a child care center. Methods: An antibiotic test of food-borne pathogens, including four Staphylococcus aureus and 23 Bacillus cereus was conducted through the disk diffusion method from Clinical and Laboratory Standard Institute. Results: All Staph. aureus was resistant to Ampicillin and Penicillin, while B. cereus was also resistant to Ampicillin, Cefepime and Penicillin. All isolates showed Vancomycin susceptibility but three out of four Staph. aureus and all B. cereus were resistant to Oxacillin. Staph. aureus and B. cereus presented two or more multiple antibiotic resistances. Conclusions: The results indicated that food-borne pathogens isolated from indoor air and an air cleaner at a lunch room in a child care center showed multiple antibiotic resistances. The repeated control of indoor environment quality is required and continuous surveillance of antibiotic resistant strains is demanded.

• Food Science and Biotechnology
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• v.15 no.4
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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.

• Journal of Dairy Science and Biotechnology
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• v.38 no.1
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• pp.37-44
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• 2020

The antimicrobial activity of the ethanol extract of Hibiscus sabdariffa L. (Roselle) powder against various food-borne pathogens was tested using the lawn diffusion assay. The results showed that the ethanol extract exhibited antimicrobial activities against Staphylococcus aureus (total inhibition), Salmonella enteritidis (partial inhibition), Listeria monocytogenes (partial inhibition), Escherichia coli (partial inhibition), Cronobacter sakazakii (partial inhibition), and Bacillus cereus (partial inhibition). Therefore, it is strongly recommended that Hibiscus sabdariffa L. (Roselle) should be considered for use as a natural food-grade additive for the inhibition of various food-borne pathogens, including both gram-positive and gram-negative pathogens, and the improvement of the overall quality of various dairy products, including milk.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.182-187
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• 2005

This study was performed to investigate the antimicrobial effect of the Viscum album var. coloratum extracts against food-borne pathogens. First, the Viscum album var. coloratum was extracted with methanol at room temperature and the fractionation of the methanol extracts was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol, respectively. The antimicrobial activity of the Viscum album var. coloratum extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The petroleum ether extracts of Viscum album var. coloratum showed the highest antimicrobial activity against Bacillus cereus and Shigella dysenteriae. Synergistic effect in inhibition was observed when Viscum album var. coloratum extract was mixed with Perillae folium extract as compared with each extract alone. Finally, the growth inhibition curves were determined by using petroleum ether extracts of Viscum album var. coloratum against Bacillus cereus and Shigella dysenteriae. The petroleum ether extract of Viscum album var. coloratum had strong antimicrobial activity against Bacillus cereus at the concentration of 5,000 ppm. At this concentration, the growth of Bacillus cereus was retarded more than 24 hours and up to 12 hours for Shigella dysenteriae. In conclusion, the petroleum ether extracts of Viscum album var. coloratum inhibit efficiently Bacillus cereus and Shigella dysenteriae.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.213-218
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• 2005

This study was performed to investigate the antimicrobial effect of Ulmus davidiana var. japonica extracts against food-borne pathogens. First, Ulmus davidiana var. japonica was extracted with methanol at room temperature and the fractionation of the methanol extracts was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol respectively. The antimicrobial activity of Ulmus davidiana var. japonica extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extracts of Ulmus davidiana var. japonica showed the highest antimicrobial activity against Staphylococcus epidermidis and Escherichia coli. Finally, the growth inhibition curves were determined by using methanol extracts of Ulmus davidiana var. japonica against Staphylococcus epidermidis and Salmonella typhimurium. The methanol extract of Ulmus davidiana var. japonica had strong antimicrobial activity against Staphylococcus epidermidis at the concentration of 4,000 ppm. At this concentration, the growth of Salmonella typhimurium was retarded more than 48 hours and up to 12 hours for Staphylococcus epidermidis. In conclusion, the methanol extracts of Ulmus davidiana var. japonica inhibit efficiently Staphylococcus epidermidis and Salmonella typhimurium.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.217-227
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• 2023

The consumption of ready-to-eat side dishes is rapidly growing in South Korea. These foods are particularly vulnerable to microbiological contamination as they are often cooked without any treatment, such as heating or stored at room temperature after cooking. Hence, in 2022, we analyzed the ready-to-eat side dishes sold in Gyeongsangnam-do, South Korea for microbiological contamination. We collected 100 samples from supermarkets in 7 cities, and then examined them for presence of food-borne pathogens and sanitary indicator bacteria. In the analysis of the food-borne pathogens, Bacillus cereus and Clostridium perfringens were isolated from 51 samples (51.0%) and 3 samples (3.0%), respectively. However, both quantitatively met the Korean Food Standards Codex. Genes of five different enterotoxins and one emetic toxin were analyzed from the 51 isolated B. cereus strains. We detected enterotoxin entFM (100.0%), nheA (94.1%), hblC (58.8%), cytK (56.9%), and bceT (41.2%) in 51 isolates, and emetic toxin gene, CER, in only one (2.0%) isolate. We did not detect C. perfringens toxin gene (cpe) that causes food poisoning in any one of the three C. perfringens isolates. In the case of sanitary indicator bacteria, Kimchi had the highest levels of total aerobic bacteria and coliforms, followed by Saengchae, Jeotgal, Jeolim, Namul, and Jorim, respectively. We counted total aerobic bacteria at two different storage temperatures (4℃ and 20℃) to determine the effect of storage temperature. When stored at 20℃, total aerobic bacteria count increased in most of the ready-to-eat side dishes, except for Jeotgal. This result conclusively shows the need for refrigerating the ready-to-eat side dishes after purchase. Further research is needed to assess the risk and safety of the ready-to-eat side dishes available in the market and determine appropriate safety management practices.

• The Korean Journal of Community Living Science
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• v.24 no.1
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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.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.141-148
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• 2005

Food handling practices playa key role in the prevalence of food-borne illness. Despite the fact that pregnant women are high risk groups for food-borne disease, little is known about their actual food handling practices at home. The objective of this study was to investigate behaviors regarding food-related hygienic practices of pregnant women. The questionnaire included questions in five major areas : personal hygiene ; adequate cooking ; avoiding cross contamination ; keeping food at safe temperatures ; and avoiding food from unsafe sources. Analysis of 488 questionnaires showed the respondents were unaware of the importance of safe food handling practices. Especially, pregnant women in our study should be encouraged to be careful about either risk of adequate cooking $(2.08\pm0.66)$ and keeping foods at safe temperatures $(2.69\pm0.63)$. Residency and number of children were consistent independent predictors of food handling behaviors. Previous food safety education also was found to have significant effect on food handling practices. TV news and newspapers were considered the most usable sources of food safety information by respondents. The behaviors identified in this study represent ones of particular importance for high-risk populations, like pregnant women. These population characteristics identified in this study could be incorporated in development of food safety educational programs for pregnant women being vulnerable on food-borne illness. Our results could have implications for the design of effective food safety educational efforts. This study indicates the need for continued and improved food safety education and for enforcing systematic food safety education for pregnant women.

• Current Research on Agriculture and Life Sciences
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• v.24
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• pp.9-16
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• 2006

Ultraweak photons could be emitted from the chemical reaction without any electromagnetic radient. These chemiluminescence could be detected by highly sensible photomultiplier recently. We will introduce the principal of chemiluminescence generation reaction, and the application studies in the determination of food-borne microorganisms in field. The counts of surface contaminated microorganism in mackeral and chicken for cold storage determined by ATP-chemiluminescence method had good correlation with the counts by standard agar plate method. However, there was little correlation between 2 methods in ginseng powder whose microbial counts were lower than 10,000 CFU.