• Food Science and Industry
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• v.52 no.3
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• pp.208-219
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• 2019

Probiotics are very closely related to gut microbiome and recognized as beneficial microorganisms for our health. They have various biological effects such as inhibition of pathogenic bacteria, activation of beneficial bacteria, prevention of diarrhea and constipation, enhanced immune activity etc. Prebiotics, non-digestible carbohydrates such as galactooligosaccharide and fructooligosaccharide, are utilized by beneficial gut bacteria such as bifidobacteria and lactobacilli, resulting in production of short chain fatty acids which inhibit pathogenic bacteria in the gut and function for human health. Synbiotics are introduced for synergistic effects when probiotics are combined with prebiotics and now commercially available. At the moment many functional ingredients are developed and commercialized. Probiotics, prebiotics, and synbiotics might be hot items in the functional food market and the values will increase according to the results of human gut microbiome researches. To meet the situation, systematic and scientific studies as well as marketing effects should be accompanied.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.111.1-111.1
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• 2003

Bacterial infection is a very complex process in which both pathogens and host cells play crucial roles, and the host cells undergo drastic changes in their physiology, releasing various proteins in response to the pathogenic infection. Human airway epithelial surface serves as a first line of defense against microorganisms and the external environment. It is well known that bronchial epithelial cells secrete various chemokines and cytokines such as IL-6 and IL-8 to cope with various respiratory pathogens. (omitted)

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.2
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• pp.113-119
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• 2003

Soybean sprout pathogenic bacteria were isolated from the large, deep containers of a commercial factory. Over a period of one year, 40 pathogenic-like bacteria were isolated among a total of 732 isolates. In addition to bacteria previously reported to be associated with rotting, such as Pseudomonas putida and Erwinia carotovora, several other genera were also identified: Acinetobacter spp., Chryseobacterium spp., Klebsiella sp., Pantoea agglomerans, Bacillus sp. Fatty acid methyl ester (FAME) analysis using the Microbial ID (MIDI) system, and 16s rRNA sequence analysis, yielded identical results, confirming the identities of these microorganisms. Several types of selective media were not good for identification and determination of population structure in commercial environments, as colony type was not specific to the genus. There was no dominant bacterium, and we were not able to find the main bacterium responsible for soybean spout rot. Even though we did not identify a major target for controlling rot or screening for resistant cultivars, the results of this study indicated that bacterial rot of soybean sprout is endemic. In addition, it emerged that factory epidemics in summer are not caused by the bacteria isolated in this study.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1337-1340
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• 2008

The objective of this study was to evaluate the microbial safety of raw beef used to produce Korean beef jerky, The raw beef samples harbored large populations of microorganisms. In particular, psychrophilic bacteria were found to be most numerous ($9.2{\times}10^3-1.0{\times}10^5\;CFU/g$) in the samples. Mesophilic bacteria and anaerobic bacteria were present in average numbers ($10^3-10^5\;CFU/g$). Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $2.2{\times}10^1-7.8{\times}10^2\;CFU/g$ in the raw beef. Ten samples of raw beef were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from sample B, G, and H. The B. cereus isolates from raw beef samples were identified with 99.8% agreement according to the API CHB 50 kit.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.53-63
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• 2005

This study was carried out to determine the inhibitory effect of methanol extract from kimchi ingredients against Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Esherichia coli which are pathogenic microorganisms and Aspergillus sp. Penicillium sp. Antimicrobial activity of methanol extracts was tested against bacteria by paper disc method. Antifungal activity of methanol extracts was shown by hyphal growth inhibition ratio. The methanol extracts from all materials were effective against E. coli among them. And the antimicrobial activity of the methanol extracts from ginger and onion were lower than the others. The antifungal activity of the methanol extracts from radish, ginger, and garlic were effective against Aspergillus sp. and Penicillium sp. In the result of identifying antimicrobial effect rate, the methanol extracts from red pepper and radish had more than $40\%$ against S. typhimurium and more than $30\%$ against E. coli. Also the methanol extracts from onion had an high inhibitory effect rate of more than $50\%$ against S. typhimurium and that from garlic had more than $60\%$ against S. aureus. The minimum inhibitory concentration(MIC) of red pepper was examined 500 $\mu$g/mL against L. monocytogenes. This value was the lowest among the others.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.941-947
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• 2005

The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and CyeongNam province area. Tested microorganisms were Salmonella spp. Staphyloroccus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bncillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (30.5%), B. cereus (9.9%), S. aureus (3.8%) and other pathogenic bacteria (1.4%). from July to October, total isolation rates were greater than 50% and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate (49.2%) in raw seafoods including shellfishes was higher than one (28.9%) in sliced raw fish. V. parahaemelyticus isolates were resistant to ampicillin (96.9%), amikacin (29.2%) and tetracycline (27.7%), and B. cereus isolates were resistant to ampicillin (100%), Penicillin G (100%), rifampicin (71.4%) and tetracycline (14.3%). The growth of V. parahaemolyticus and B. rereus was greatly inhibited below $10^{\circ}C$, but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under $10^{\circ}C$, sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1509-1517
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• 2004

A study was conducted to determine the safety of feeding processed broiler litter (BL) to beef cattle. The litter was processed by deepstacking, ensiling and composting. The health issues addressed relevant to the safety of feeding litter included pathogenic bacteria, mycotoxins, heavy metals, medicinal drugs and pesticide residues. Exp. 1 evaluated the feed hygiene of processed rice hulls-bedded BL. The presence of pathogenic bacteria in BL was determined before and after deepstacking. A total of 21 BL samples were collected over a 3-year period of commercial and experimental production of BL for beef cattle. Exp. 2 evaluated the safety of meat of cattle fed deepstacked BL. In Exp. 1, there were no pathogenic bacteria, such as coliform, E. coli, E. coli O157:H7, Salmonella, Listeria and Proteus, in deepstacked BL. Levels of heavy metals (Cu, Fe, Mn and Zn) and toxic heavy metals (As, Pb, Cd and Hg) were lower than the commercial feed tolerances. Aflatoxin, medicinal drug and pesticide residues were detected at extremely low levels. In Exp. 2, the meat of the BL-fed animals exhibited few differences in all analyzed items from that of the control group, showing safety from pathogenic microorganisms and heavy metals. When BL was withdrawn for 14 days prior to slaughtering the BLfed cattle, no medicinal drug residues were detected in the meat. Pesticides in the tissues of either group of animals were much lower than the tolerances. In conclusion, processed rice hulls-bedded BL and the meat of cattle fed BL were safe from the potential hazards of pathogenic bacteria, heavy metals, aflatoxin, medicinal drugs and pesticide residues.

• International Journal of Advanced Culture Technology
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• v.8 no.1
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• pp.182-187
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• 2020

Silver nanoparticles (AgNPs) have been manufactured in recent years and widely used in various fields. Reactive oxygen species (ROS), which occur in AgNPs, destroy cell membranes. It is widely accepted that ROS generated in this manner inhibit microorganisms growth and causes toxic effects, However, it does not affect cell membranes directly but positively affects growth in plants with cell walls. The nanoball used in this experiment is a new material that generates ROS stably and is used in aqueous solution. Results of this study indicate a 30% increase in yield of Ginseng mixed with culture soil. The analysis of soil condition after cultivation showed that the possibility of repetitive cultivation in soil mixed with Nanoball was high. This suggests that Nanoball is an antimicrobial active material due to the microbial / extermination effect of pathogenic microorganisms. Therefore, there may be potential applications in agricultural cultivation sites as a repetitive cultivation technology that reuses soil.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.292-298
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• 2004

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932-0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.