• Korean Journal of Veterinary Research
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• v.32 no.1
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• pp.91-98
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• 1992

Listeria monocytogenes antigens were detected with the avidinbiotinperoxidase complex(ABPC) method in formalin-fixed, paraffin-embedded tissues from experimentally infected rats, mice and guinea pigs. The anti-Lirteria monocytogenes serum used as first antibody was prepared by immunizing rabbits with Listeria monocytogenes serotype 1/2a. Rats, mice and guinea pigs that had been given inoculation of L monocytogenes(serotype 4b, Scott A strain) via intraperitoneally allotted to 3 groups. Rats were pretreated with the dexamethasone(DM-rats) for 7 consecutive days, mice and guinea pigs were inoculated intraperitoneally with L. monocytogenes At necropsy white necrotic foci of the liver, spleen and kidney were seen in mice and DM-rats, whereas not in guinea pigs. Organisms stained by the ABPC method were identified as pleomorphic dark brown staining structures in the livers, spleens and kidneys of mice and DM-rats. They were present in high numbers in center and peripherial regions of necrobiotic and necrotic foci of the liver and spleen as well as in glomerulus of the renal cortex. and liable tool for confirmative diagnosis of these bacterial diseases.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.77-81
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• 2007

Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.

• Korean Journal of Veterinary Service
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• v.16 no.1
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• pp.20-33
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• 1993

The studies were conducted to determine the effects of preservatives such as sodium chloride, sodium nitrite, sodium benzoate and sorbic acid on the survival of L. monocytogenes with regard to interaction of temperature, heat and pH of the medium. Inactivation of L. monocytogenes Scott A was more predominent by combination of sodium chloride and the other preservatives than sodium chloride alone, and inactivation was more exhilarated at $4^{\circ}C$ than at $35${\circ}C.$ The organism was not inactivated when sodium chloride, sodium nitrite, sodium benzoate and sorbic acid were added to 3%, 100ppm, 0.1, or lower, respectively, but was inactivated in the concentration increased twice. In TSB(tryptic soy broth) at pH 5.0 or lower, the organism did not grow regadless of the kinds of preservatives, and inactivation effect particularly was prominent in the presence of sodium nitrite and sorbic acid. On the other hand, at pH 6.0 or higher L. monocytogenes gradually increased in numbers and the effects of inhibition was higher in the presence of sorbic acid than in the other preservatives. When the preservatives were added to the concentration commonly used, incubation in TSB at $4^{\circ}C$ gradually resulted in growth of the bacterium and the organism rapidly decreased in numbers at $20^{\circ}C\; or\; 35^{\circ}C$ after incubation for 1 week. When L. monocytogenes was inoculated in TSB containing various preservatives and heated at $55^{\circ}C$ for 30minutes, the organism decreased in numbers at all preservatives. Particularly, viability rate of the organism was the lowest as 0.07% in the presence of sorbic acid.