• YAKHAK HOEJI
• /
• v.51 no.6
• /
• pp.508-516
• /
• 2007

Thymus magnus is an endemic (Ulleung Island) species in Korea. This plant is used as diaphoretics and carminatives in traditional medicine. In the literature, few scientific assays were realized on this species, such as antibiotic (Streptococcus pneumoniae, Staphylococcus aureus, Salmonella enteritidis, and S. typhimurium) and antifungal activities. In order to clarify whether essential oil of T. magnus have pharmacological effects, anti-inflammatory, sedative, anti-depressant, analgesic, and sleep-prolonged effects were investigated using animal models. From this study, the following conclusions were attained; 1) Essential oil of T. magnus did not show any acute toxicity on mice when orally administered at the dose of 2-3 g/kg body weight. 2) Essential oil of T. magnus possessed strong anti-inflammatory activity, similar to that of a positive control prednisolone. 3) Essential oil of T. magnus had excellent analgesic activity, comparable to that of aspirin. 4) The essential oil of T. magnus possessed strong sleep-prolonged effect on pentobarbital induced-sleep test in mice model. 5) In the hot plate test, the essential oil of T. magnus had moderate effect. 6) And the essential oil of T. magnus had no significant effects in forced-swimming test and open-field test.

• Journal of agricultural medicine and community health
• /
• v.17 no.2
• /
• pp.123-127
• /
• 1992

Of 80 cases of Salmonellosis reported in a provincial area in 1992, 90% were related to outbreaks, which occurred from Apr. to Nov. And the serotypes include the following: typhimurium, hadar, and enteritidis etc. Among these outbreaks the authors carried out the epidemiological investigation for 'I-eup'(highest attack region) outbreak. The results obtained were as follows: 1. The S. typhimurium isolated from stools of 7 cases among 29 cases. 2. The common-source of exposure was boiled pork and/or skewered slices of seasoned meat. 3. The incidence rate was 65.1%(29 cases). 4. The incidence showed significant difference between males(32.1%) and females(80.0%). 5. The incidence in under 20 years of age and 40 years of age were much higher than other age groups but there was no significant difference among much age groups. 6. The mean and the median incubation period were 18.5 and 17.0 hours respectively. 7. The secondary attack was not appeared.

• Journal of Radiation Protection and Research
• /
• v.46 no.1
• /
• pp.8-13
• /
• 2021

Background: Salmonella enteritidis (SE) was the main cause of the pandemic of foodborne salmonellosis. The surface of eggs' shells can be contaminated with this bacterium; however, washing them with sodium hypochlorite solution not only reduces their flavor but also heavily impacts the environment. An alternative to this is surface sterilization using low-energy electron beam. It is known that irradiation with 1 kGy resulted in a significant 3.9 log reduction (reduction factor of 10,000) in detectable SE on the shell. FAO/IAEA/WHO indicates irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard. On the other hand, the Food and Drug Administration has deemed a dose of up to 3 kGy is allowable for eggs. However, the maximum dose permitted to be absorbed by an edible part (i.e., internal dose) is 0.1 Gy in Japan and 0.5 Gy in European Union. Materials and Methods: The electron beam (EB) depth dose distribution in the eggshell was calculated by the Monte Carlo method. The internal dose was also estimated by Monte Carlo simulation and experimentation. Results and Discussion: The EB depth dose distribution for the eggshells indicated that acceleration voltages between 80 and 200 kV were optimal for eggshell sterilization. It was also found that acceleration voltages between 80 and 150 kV were suitable for reducing the internal dose to ≤ 0.10 Gy. Conclusion: The optimum irradiative conditions for sterilizing only eggshells with an EB were between 80 and 150 kV.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.4
• /
• pp.197-206
• /
• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• Biomedical Science Letters
• /
• v.26 no.4
• /
• pp.383-388
• /
• 2020

Ingestion of food contaminated with microorganism, if not always, could lead to severe health problem. Preservatives has been added to food to prevent food from being contaminated with microorganism. But, these have potential to threaten the health. Therefore, much effort has been taken to find the safe materials showing the anti-microbial activity. In this study, we investigated the anti-bacterial activity of Oenothera lamarckiana aerial part extract against eight bacteria strain. In paper disc assay, extract inhibited the growth of Staphylococcus aureus, Methicillin-resistant S. aureus, Bacillus cereus and Shigella dysenteriae at 200 μg/disc, but not against Escherichia coli, E. coli O157:H7, Salmonella Typhi and S. enteritidis. Minimum inhibitory concentration (MIC) against Staphylococcus aureus, Methicillin-resistant S. aureus, Bacillus cereus and Shigella dysenteriae is 250, 250, 500 and 500 μg/mL, respectively. Compared with reported MIC of other plant resources, O. lamarckiana aerial part extract showed the relatively high anti-bacterial activity. O. lamarckiana aerial part could be suitable for the preservative development. But, it still remains to be studied to evaluate safety and so on.

• Journal of environmental and Sanitary engineering
• /
• v.3 no.2 s.5
• /
• pp.23-41
• /
• 1988

Two hundred and eighty-six strains of Salmonella species were isolated from the twelve provincial institutes of health and 19 general hospitals of urban and rural areas in Korea from January to December in 1986. The antimicrobial susceptibility test of these cultures was done by the method of agar diluton. The resistance frequency of Salmonella cultures was $29.7\%$. Among these resistant cultures, the most provalent resistance pattern of Salmonella was ampicillin, carbenicillin, chloramphenicol, tetracycline, streptomycin, and its resistance frequency was $15\%$. In plasmid profile of resistance strains, average number of plasmid harboring in Salmonella was 1-4 and molecular weight of plasmid ranged 1.6 to 70 megadalton (Md.). Plasmid pattern of strains isolated from Seoul and Kang-won showed the same or similar profiles. Plasmid pattern was identical in the same resistance pattern.

• Korean Journal of Microbiology
• /
• v.43 no.3
• /
• pp.186-192
• /
• 2007

This study was conducted to survey the hygienic status of chicken meats on the microbial levels, which were collected from poultry processing plants located in the local provinces in nationwide including the JeJu island (n=15) in 1997. In particular, Salmonella spp., Campylobacter jejuni, and Listeria monocytogenes, which were retarded as one of the most important entero-pathogens relating to food home illness from poultry, were investigated on their isolation frequency including the other pathogens related on the food-borne illness. A total of 115 processed chickens were submitted on the present study. In general, the bacterial contamination frequency showed more or less lower $(10{\sim}100 cells)$ than those of sold on the retail and super markets and department stores because of lacking of cross-contamination incidences, depending on the total cells, Coliforms and Staphylococcal cells count. While, Salmonella species, Campylobacter jejuni, Listeria monocytogenes, and coagulase positive Staphylococcus aureus isolation frequency of chicken meats from slaughter houses were 58.3%, 37.4%, 43.5%, and 30.4%, in order. But the present microbial isolation data were a little lower levels than those of sold on the retail and super markets and famous department stores in Seoul and GyeongGi province at the same period. It seemed that the cross-contamination problems (including the human, environmental and instrumental factors) during the marketing stage (after the last processing procedure; rinsing step) had the major roles on the increasing of the microbial contamination frequency on the chicken meats after the slaughter houses.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.3
• /
• pp.389-394
• /
• 2005

This study was performed to investigate the antimicrobial activity of the Rubia akane Nakai extract against food-borne pathogens. First, the Rubia akane Nakai was extracted with methanol at room temperature and the fractionation of the methanol extract was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol. The antimicrobial activity of the Rubia akane Nakai extract was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The methanol extract of Rubia akane Nakai showed the highest antimicrobial activity against Bacillus cereus and Pseudomonas aeruginosa. Synergistic antimicrobial effect was observed when Rubia akane Nakai extract was mixed with Viscum album var. coloratum extract as compared to each extract alone. Finally, the growth inhibition curves were determined by using methanol extract of Rubia akane Nakai against Bacillus cereus and Pseudomonas aeruginosa. The methanol extract of Rubia akane Nakai had strong antimicrobial activity against Pseudomonas aeruginosa at the concentration of 4,000 ppm. At this concentration, the growth of Pseudomonas aeruginosa was retarded more than 72 hours and up to 48 hours for Bacillus cereus. From these results, it was concluded that the methanol extract of Rubia akane Nakai inhibited effectively Bacillus cereus and Pseudomonas aeruginosa.

• Food Science and Biotechnology
• /
• v.14 no.4
• /
• pp.474-478
• /
• 2005

Because it possesses anti-inflammatory, antifungal, antiviral, and tissue regenerative properties, propolis has been used for thousands of years in folk medicine for multiple purposes. Although the antimicrobial activity of propolis has already been demonstrated, very few studies have been conducted on bacteria of clinical relevance in dentistry. The aim of this study is to evaluate the antimicrobial, anti-inflammatory, and anti-oxidative activities of 0.1% and 1.0% propolis, both of water-extracted (proAQ) and ethanol-extracted (proAL) propolis, for industrial applications. In studies of antimicrobial activity, the growth of Staphylococcus aureus ATCC 35556, Salmonella enteritidis ATCC 12021, Escherichia coli O157:H7, and Candida parapsilosis KCCM 35428, all general food or clinical pathogens, were tested. The culture medium used was trypticase soy broth including 0.6% yeast extract; after 6 hr of incubation, the turbidities were measured at 620 nm with a spectrophotometer. The results indicate that the antimicrobial effects of both 1.0% proAQ and 1.0% proAL were greater against the growth of S. aureus ATCC 35556 and C. parapsilosis KCCM 35428 rather than those of S. enteritidis ATCC 12021 and E. coli O157:H7. Additionally, it appears that the anti-inflammatory effects of proAL are greater than those of proAQ. The anti-inflammatory effects were evaluated by measurement of the inhibition of hyaluronidase activity in vitro. At a 1% concentration, the anti-inflammatory effects of proAL were greater than those of proAQ. Finally, the anti-oxidative effects of 1% and 10% solutions of each extract sample were measured according to the TBA method at $40^{\circ}C$ for 1, 2, 3, and 5 days and were compared with 1.0% BHT. The results indicate that the anti-oxidative effects at 0.1% for both proAQ and proAL were not significantly different than the anti-oxidative effects at 1.0% BHT (p<0.05). Thus, it appeared that the alcohol-extracted propolis had greater antimicrobial, anti-inflammatory, and anti-oxidative effects than the water-extracted propolis. This is based on the presumption that major biofunctional components were fat-soluble, rather than water-soluble.

• Journal of Animal Science and Technology
• /
• v.52 no.2
• /
• pp.141-148
• /
• 2010

The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.