• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.76-81
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• 2008

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.295-300
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• 2009

The specificity and sensitivity of oligonucleotide primers were examined for the rapid detection of Salmonella in meat samples. The oligonucleotide primers used in this study were designed with the modification of mdh and invA sequence in the chromosome of Salmonella Typhimurium. Through the subsequent analysis of the specificity and sensitivity of the primers, two types of oligonucleotide primers, SLM1 and SLT4 were selected for the detection of Salmonella genus specific and S. Typhimurium species specific, respectively. The lowest detection limit of each primer was represented as 1 cell per reaction when reacted with a prepared DNA solution. The detection efficiency of the two primers was analysed with beef and pork samples intentionally contaminated with a mixture of Salmonella culture, and three preparation methods -, namely direct reaction after extraction, enrichment after extraction, and DNA extraction after enrichment for PCR reaction, - were also compared. No differences were found in the results according to meat sources and preparation methods.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.50-54
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• 2012

$Salmonella$ spp. and $Brucella$ spp. have caused a considerable disease of farmed animals and economic loss in animal farming and food industry. In this study, the disinfection efficacy of Vital-$Oxidel^{(R)}$, a commercial disinfectant, composed to chlorine dioxide, betaine hydrochloride, and propylene glycol was evaluated against $S.$ $typhimurium$ and $Brucella$ $ovis$. A bactericidal efficacy test by broth dilution method was used to determine the lowest effective dilution of the disinfectant following exposure to test bacteria for 30 min at $4^{\circ}C$. Vital-$Oixdel^{(R)}$ and test bacteria were diluted with distilled water (DW), hard water (HW) or organic matter suspension (OM) according to treatment condition. On OM condition, the bactericidal activity of Vital-$Oixdel^{(R)}$ against S. typhimurium and Brucella ovis was lowered compared to that on HW condition. As Vital-$Oxidel^{(R)}$ possesses bactericidal efficacy against animal pathogenic bacteria such as $S.$ $typhimurium$ and $Brucella$ $ovis$, this disinfectant solution can be used to control the spread of bacterial diseases.

• Food Science and Preservation
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• v.18 no.3
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• pp.423-428
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• 2011

Inactivation kinetic data of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium, and Salmonella Enteritidis via treatment with aqueous chlorine dioxide treatment at a specific concentration were evaluated using the first-order kinetic and Weibull models. The Weibull model showed a better fit with the kinetic data than the first-order kinetic model. The survival curves after the aqueous chlorine dioxide treatment showed $t_R$ values(time required to reduce microbial populations by 90%) of 2.49 min for E. coli O157:H7 at 5 ppm, 1.47 min for L. monocytogenes at 5 ppm, 0.94 min for S. aureus at 5 ppm, 0.87 min for S. Typhimurium at 1 ppm, and 0.08 min for S. Enteritidis at 1 ppm, according to the Weibull model.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.207-213
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• 1999

This study was carried out to get a industrial information about a possibility of IgY antibody production, antimicrobial activity and properties of IgY antibody in egg yolk. The residual antibody activities of IgY were 91.5% after heating for 30min at 6$0^{\circ}C$. At the same time. these activities, were 73.2% after heating 15min at $65^{\circ}C$ and decreased vapidly at 7$0^{\circ}C$ and little antibody activity was left after heating for 15min at 8$0^{\circ}C$. When the prepared IgY was incubated at various pH ranges from 7 to 2 for 5hr at 37$^{\circ}C$., the antibody activity was stable from pH 7 to 4 and remained to 69.8% at pH 3.

• Food Science and Preservation
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• v.20 no.1
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• pp.111-120
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• 2013

Sprassis crispa was cultivated using soybean curd whey, and its antimicrobial activities were examined against those of eight microorganisms that were foodborne pathogens or food-poisoning bacteria. The culture broth of soybean curd whey was superior in mycelium content (17.76 g/L) to that of the defined culture broth, and the ${\beta}$-glucan content was about 10.64 percent (w/w). The antimicrobial activities of the culture broth were confirmed against those of B. cereus, St. aureus, L. monocytogenes and S. typhimurium using the paper disk method. The antimicrobial activity was also maintained after the heat treatment and alcalase treatment. The filtrate with less than 3 kDa M.W. also showed the antimicrobial activity against four strains: B. cereus, St. aureus, L. monocytogenes and S. typhimurium. The minimum inhibitory concentration (MIC) was about 1.26 mg/mL in the B. cereus and 12.6 mg/mL in the St. aureus and L. monocytogenes. The S. typhimurium showed a MIC of 62.8 mg/mL. Thus, the culture of Sparassis crispa using soybean curd whey provides a thermally stable antimicrobial agent that can be used as a natural preservative in the biofood industry.

• Korean Journal of Veterinary Service
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• v.32 no.1
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• pp.61-76
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• 2009

At the present study, it was aimed to explore the molecular genetic characterization of multiple antimicrobial resistant Salmonella spp. isolates from pigs and cattle. A total of 138 Salmonella Typhimurium (S. Typhimurium) isolates were typed with phage, among them, 83.3% of S. Typhimurium tested could divide into a 10 phage types. Definitive type 193 (DT193) (25.4%) and DT195 (24.6%) were exhibited as the dominant types. DT104 and U302 were found from pigs and cattle. On the other hand, S. Enteritidis had 6 phage types, of them, phage type 21 (PT21) and PT11b were the popular types. In the plasmid profiles, 135 of S. Typhimurium isolates were exhibited 1 to 6 plasmid bands which molecular weight ranged from 90 to 2kb. 35 isolates (25.4%) harbored a 90kb plasmid which is thought to be the serotype specific virulence plasmid. Two of twenty five S. Enteritidis had common plasmids at 2 and 1.5kb. With multiplex polymerase chain reaction, virulence genes (invA and spvC) were detected from all Salmonella spp. from 167 of S. Typhimurium, S. Enteritidis and chloramphenicol resistant S. Schwarzengrund, but some drug resistant genes, such as PSE-1, cml/tetR and flo were not determined but other drug resistant genes, for example TEM and int were found. The detection rates of spvC, TEM and int gene was 35.3%, 29.3% and 72.5%, respectively. The TEM gene was highly popular in S. Typhimurium, which was detected from ampicillin and amoxicillin resistant strains as 95.9%. int gene was able to detect from all the isolates identified as multidrug resistsnt (MDR), particularly DT193 was thought as the most prevalent virulence and multidrug resistance isolate. The major plasmid profile and drug resistance pattern of DT193 were 90, 40, 10.5, 6.3, 3.0kb and ACCbDNaPSSuT, respectively. MDR was commonly found in other phage types, particularly DT104, U302 and DT203.

• Journal of Life Science
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• v.11 no.1
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• pp.27-29
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• 2001

Vibrio vulnificus endotoxin was extracted, analyzed the chemical composition, tested its biological activity, and compared to those of Escherichia coli and Salmonella typhimurium. The major fatty acid of three endotoxins were different each other; V. vulnificus endotoxins were different each other; V. vulnificus endotoxin was myristric acid (C14:0), E. coli was lauric acid (C12:0), S. typhimurium was capric acid (C10:0). The biological activities of V. vulnificus endotoxin were similar to those of E. coli and S. typhimurium in terms of the gelation activity of the Limulus amebocyte lysate and the lethal toxicity. But the result of enzyme (AST, ALT, and LDH) analysis showed that the enzyme activity of V. vulnificus endotoxin was similar to that of E. coli, but smaller than that of S. typimurium.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.147-153
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• 2003

In this study, Artemisia capillaries, which has been used as a folk remedy, was investigated for its antimicrobial activity. First, the Aremisia capillaris was extracted with methanol at room temperature, and fractionation of the methanol extracts from Artemisia capillaris was carried out using petroleum ether, chloroform, and ethyl acetate. Second, the antimicrobial activity of the Artemisia capillaris extracts was determined using a paper disc method and minimum inhibitory concentration of ethyl acetate extracts from Artemisia capillaris against food-borne pathogens and food spoilage bacteria was measured. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Artemisia capillaris against Staphylococcus aureus and Salmonella typhimurium. The ethyl acetate extract of Artemisia capillaris showed strong antimicrobial activity against S. typhimurium at a concentration of 1,000 ppm. The 3,000 ppm of ethyl acetate extract from Artemisia capillaris retarded the growth of S. aureus and S. typhimurium for up to 6 hours.

• IMMUNE NETWORK
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• v.15 no.1
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• pp.27-36
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• 2015

In the present study, we investigated the protection conferred by a live attenuated Salmonella enterica serovar Typhimurium (ST) strain against Salmonella Typhimurium, Salmonella Gallinarum (SG), and Salmonella Enteritidis (SE) infection in layer chickens. Birds were orally primed with the attenuated ST strain at 7 days of age and then boosted at 4 weeks post prime immunization (PPI). Sequential monitoring of plasma IgG and mucosal secretory IgA (sIgA) levels revealed that inoculation with ST induced a significant antibody response to antigens against ST, SE, and SG. Moreover, significant lymphoproliferative responses to the 3 Salmonella serovars were observed in the immunized group. We also investigated protection against virulent ST, SE, and SG strain challenge. Upon virulent SG challenge, the immunized group showed significantly reduced mortality compared to the non-immunized group. The reduced persistence of the virulent ST and SE challenge strains in the liver, spleen, and cecal tissues of the immunized group suggests that immunization with the attenuated ST strain may not only protect against ST infection but can also confer cross protection against SE and SG infection.