• The Journal of the Korean Society for Microbiology
• /
• v.22 no.2
• /
• pp.155-162
• /
• 1987

To determine the prevalence of antibiotic resistance in fecal E. coli and to investigate possible associations between antibiotic resistance and other plasmid-mediated virulence properties, antibiotic disk susceptibility tests for nine antibiotics were done on 141 strains of E. coli isolated from diarrheal children and well controls. Eighty two percent of the test strains were resistant to one or more antibiotics. Antibiotics to which the test strains were most resistant in descending order were ampicillin (85%), trimethoprim/sulfamethoxazol (60%), and cephalothin (55%). Seventy nine percent of these resistant strains were resistant to two or more antibiotics. All 141 test strains were sorted into enterotoxigenic E. coli (ETEC), enteropathogenic E. coli (EPEC), enteroadherent E. coli (EAEC) and non-pathogenic E. coli and the percentages of strains resistant to multiple antibiotics were compared. Among ETEC regardless of its source, multiple drug resistance was more frequent in strains producing heatstable enterotoxin (ST) only than in strains producing only heat-labile enterotoxin (LT) or both. In EAEC, multiple resistance was more frequently associated with strains isolated from diarrheal patients than with those from well controls. The major antibiotic resistance patterns possessed by multiple resistant enteropathogenic strains were $SXT^R$ $AM^R$, $CR^R$, and $SXT^R$ $AM^R$ $CR^R$. Of 28 ST- producing $SXT^R$ ETEC, 26(96%) were also resistant to ampicillin and 17 (61%) were resistant to cephalothin. The similar pattern was observed in EAEC and EPEC as well. This study has important implications for the treatment of E. coli diarrhea with antibiotics because it is possible that dissemination of virulence could occur under the force of selective antibiotic pressure. In addition, this study suggests that the in vivo efficacy of SXT in treating diarrheal illness be reevaluated.

• Korean Journal of Veterinary Service
• /
• v.24 no.2
• /
• pp.117-126
• /
• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• Archives of Pharmacal Research
• /
• v.29 no.4
• /
• pp.298-301
• /
• 2006

This study was investigated the bactericidal effects of calcium oxide (CaO) on three common foodborne pathogenic bacteria: Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. Each bacteria level was determined in a CaO solution (0.01, 0.03, 0.05, 0.10, 0.15, and $0.20\%$ [w/v]) exposed for either 15 sec, 30 sec, 1 min, 2 min, 3 min, 5 min, 10 min, or 30 min. All three bacteria were not greatly affected by CaO solutions at concentrations of 0.01 and $0.03\%$, however, the decline of E. coli $(99\%;\;2.78\;log_{10}CFU/mL)$, L. monocytogens $(45\%;\;1.44\;log_{10}CFU/mL)$, and S. typhimurium $(70\%;\;2.08\;log_{10}CFU/mL)$ was greatest when they were exposed to $0.05\%$ CaO solution for 10 min. Moreover, the bactericidal action of CaO was maintained for at least 24 h of storage. The results of this study provide evidence that CaO, as a substitute for synthetic chemical substances has potential for use in the disinfection and sanitization of foods and food processing equipment.

• Korean Journal of Veterinary Research
• /
• v.39 no.3
• /
• pp.554-559
• /
• 1999

The purpose of this study was to evaluate effect of chitosan-oligosaccharides (CHIOL) on hydrophobicity of pathogenic E coli including a field isolate from suckling piglet with diarrhea, E coli-O157 : H7, and E coli-O149 : K88ac. E coli field isolate appeared adhesion of 100% to n-hexadecane between 0.00125% and 0.05% CHIOL. E coli-O157 : H7 occurred adhesion of 69% and 64% under the level of 0.00125% and 0.025% CHIOL, respectively. E coli-O149 : K88ac showed adhesion of 100% in higher than 0.025% CHIOL. For cationic action, the adhesion of E coli isolate and E coli-O149 : K88ac to n-hexadecane were inhibited at level of higher than 10mM $Ca^{2+}$ but did not induce any difference among the concentrations used(p < 0.01). However, the adhesion of E coli-O157 : H7 to n-hexadecane was inhibited at level of higher than 50mM $Ca^{2+}$. In a field trial, control piglets showed average mortality of up to 58% during 3 days after the onset of diarrhea. In contrast, the prevalence of E coli-induced diarrhea in CHIOL-treated groups without mortality was dropped down to average 34% on the 1st day after the treatment of CHIOL, and average 2% on the 4th day. After then, piglets with diarrhea was not present. In conclusion, the low concentrations of CHIOL were most likely to associate with the enhancement of hydrophobicity to pathogenic E coli. Calcium inhibited the hydrophobicity of E coli by CHIOL. These results suggested that CHIOL could be played an efficient and reliable role in treating enteric colibacillosis of piglets.

• Journal of Food Hygiene and Safety
• /
• v.4 no.2
• /
• pp.155-163
• /
• 1989

Three species of lactobacilli (L. casei, L. acidophilus, L. bulgaricus) were tested for their antibacterial activity. They all were antagonistic to growth of enteropathogenic Escherichia coli and Salmonella enteritidis in associative cultures in YS-medium (0.1 % yeast extract + skimmilk). Sal. enteritidis was more sensitive to the inhibition than was E. coli. Control cultures of E. coli and Sal. enteritidis were pH 5.08 and 5.70 in 72 hrs of incubation and the associative cultures were pH 3.35-4.48. The increases in pH resulting from growth of the lactobacilli in the associative cultures appeared to be sufficient and mainly responsible for the antagonistic actions exerted on the pathogens.

• Korean Journal of Agricultural Science
• /
• v.43 no.3
• /
• pp.415-423
• /
• 2016

This study was carried out to obtain basic data for the industrial use of Weissella koreensis and Lactobacillus sakei. The antibacterial activity of supernatants obtained from W. koreensis and L. sakei were tested against pathogenic bacteria such as Escherichia coli KCCM 11234, Salmonella enteritidis KCCM 3313, Salmonella enteritidis KCCM 12021, Salmonella typhimurium KCCM 40253, and Salmonella typhimurium KCCM 15. The supernatant of L. sakei showed antibacterial activity against E. coli KCCM 11234, S. enteritidis KCCM 12021, and S. typhimurium KCCM 15, while the supernatant of W. koreensis showed antibacterial activity against E. coli KCCM 11234 and S. enteritidis KCCM 12021. The effect of pH changes and heat treatment on antibacterial activity of the supernatants was examined using the sensitive pathogenic bacteria (E. coli KCCM 11234, S. enteritidis KCCM 12021 and S. typhimurium KCCM 15). Antibacterial activity against sensitive pathogenic bacteria was maintained under heat treatment at all temperatures, but there was no antibacterial activity associated with pH modification. Furthermore, it was confirmed that the antibacterial activity of the supernatants obtained from W. koreensis and L. sakei was a result of organic acids including, lactic, acetic, phosphoric, succinic, pyroglutamic, citric, malic, and formic acids. Therefore, the present study showed that the organic acids produced by L. sakei and W. koreensis exhibited a strong antibacterial activity against pathogenic bacteria. Moreover, in the food industry, these organic acids have the potential to inhibit the growth of pathogenic bacteria and improve the quality of stored food.

• Food Science of Animal Resources
• /
• v.38 no.4
• /
• pp.727-736
• /
• 2018

In this study, an immuno-magnetic bead (IMB)-based assay was developed to simultaneously detect Escherichia coli, Staphylococcus aureus, and Salmonella spp. and was tested in four animal-derived foods: beef, ham, egg, and ricotta cheese. The IMB-based assay exhibited good specificity by binding to five E. coli serotypes [capture efficiency (CE) average (avg.) 90.4%], five S. aureus strains (CE avg. 91.4%), and five Salmonella serotypes (CE avg. 95.4%) but not binding to non-target bacteria (CE<10%). Furthermore, the assay detected all three pathogens with a detection limit of 10 CFU/g without the need for enrichment or additional platforms. Since the results demonstrated that the IMB-based assay can effectively separate and enrich target bacteria from a variety of animal-derived food matrixes, the assay exhibits good specificity for potential use in providing rapid, immunological, presumptive identification of pathogenic bacteria.

• Korean Journal of Veterinary Research
• /
• v.55 no.3
• /
• pp.191-197
• /
• 2015

Escherichia (E.) coli is commensal bacteria found in the intestine; however, some pathogenic strains cause diseases in animals and humans. Although E. coli does not typically produce hydrogen sulfide ($H_2S$), $H_2S$-producing strains of E. coli have been identified worldwide. The relationship between virulence and $H_2S$ production has not yet been determined. Therefore, characteristics of $H_2S$-producing isolates obtained from swine feces were evaluated including antibiotic resistance patterns, virulence gene expression, and genetic relatedness. Rates of antibiotic resistance of the $H_2S$-producing E. coli varied according to antibiotic. Only the EAST1 gene was detected as a virulence gene in five $H_2S$-producing E. coli strains. Genes conferring $H_2S$ production were not transmissible although the sseA gene encoding 3-mercaptopyruvate sulfurtransferase was detected in all $H_2S$-producing E. coli strains. Sequences of the sseA gene motif CGSVTA around Cys238 were also identical in all $H_2S$- producing E. coli strains. Diverse genetic relatedness among the isolates was observed by pulsed-field gel electrophoresis analysis. These results suggested that $H_2S$-producing E. coli strains were not derived from a specific clone and $H_2S$ production in E. coli is not associated with virulence genes.

• Journal of Microbiology
• /
• v.37 no.3
• /
• pp.168-174
• /
• 1999

Escherichia coli O157 is an important pathogenic organism which causes diarrhea, haemorrhagic colitis, and haemolytic ureamic syndrome (HUS) in human. E. coli O157 KNIH317 was isolated form patients suffering with HUS in Korea. We designed a primer set for cloning shiga-like toxin (slt) gene. The amplified PCR product was used to Southern and colony hybridization as a probe. As a result, we cloned 4.5-kb KpnI fragment containing the slt gene encoding shiga-like toxin from chromosomal DNA of E. coli O157 KNIH317. This recombinant plasmid was named pOVT45. E. coli XL1-Blue harboring pOVT45 showed cytotoxicity in Vero cells. We sequenced the slt gene of this strain. The A-subunit gene of the slt was composed of 960 base pairs with ATG initiation codon and TAA terminationcodon. The B-subunit was composed of 270 base paris with ATG initiation codon and TGA termination codon. Nucleotide sequence comparison of the slt gene exhibited 100%, 98.4%, 93.7%, and 93.7% identity with that of shiga-like toxin type II (sltII) of E. coli bacteriophage 933W, variant slt of E. coli, slt of E. coli, and variant sltII of E. coli, respectively. From these results, it was concluded that the cloned slt gene belongs to SltII family and that the strain used in this study may be a lysogeny of E. coli bcteriphage 933W.

• Korean journal of food and cookery science
• /
• v.18 no.1
• /
• pp.57-62
• /
• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.