• Journal of Industrial Convergence
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• v.17 no.3
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• pp.9-16
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• 2019

In this study, we wanted to analyze the causes of food poisoning and its major occurrence in September 2018 and analyze the relevance of the HACCP certification system to report the correlation. Based on three-year food poisoning cases and causative substances data, and big data on HACCP certification companies and food poisoning frequency, Hygiene 1: 'Salmonella would have spread through school food processing medium.' Hypothesis 2: The difference in the number of food poisoning cases in the last three years as the number of HACCP certifier increases, the number of food poisoning cases will be verified and the cause of food poisoning in September 2018. Studies show that the food poisoning in September 2018 was caused by salmonella bacteria and that outsourced food provided through school meals was the cause. It was also shown that the expansion of HACCP certification did not significantly contribute to the reduction of food poisoning. Therefore, the management operation measures were proposed as a solution to prevent salmonella and to become HACCP certification that could reduce food poisoning.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.132-136
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• 2013

Antimicrobial resistance and multi-drug resistance patterns have been carried out on total of 210 isolated of Salmonella spp. and pathogenic E. coli isolated from food poisoning patients on January through December 2012 in Incheon, Korea. The highest percentage of antibiotics resistance was found to the following antimicrobial agents: tetracycline 43.8%, ampicillin 34.8%, nalidixic acid 23.8%, sulfamethoxazole/trimethoprim and chloramphenicol 12.4%, and ampicillin/sulbactam 11.4%. The highest percentage of resistance was 37.5% to ampicillin for Salmonella spp. and 59.0% to tetracycline for pathogenic E. coli. Overall the multidrug resistance rates of 1 drug was 26.2%, 2 drugs 9.0%, 3 drugs 9.5%, 4 drugs 7.1%, and 5 or more drugs 12.46%. The multi-drug (MDR) strains to four or more antimicrobial agents among the resistant organisms were quite high: 15.9% and 22.1% for Salmonella spp. and pathogenic E. coli, respectively. The study implies that limitation of unnecessary medication use is pertinent in order to maintaining the efficacy of drugs.

• Journal of Food Hygiene and Safety
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• v.11 no.4
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• pp.277-285
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• 1996

Retrospective study on the comparison of outbreaks of food poisoning for food hygiene in Korea and Japan. The average value of morbidity rate by year in Korea during the period of 1971 to 1992 was 2.9 per 100,000 population, and that of Japan was 29.1. The mean value of mortality rates in case of food poisoning by year in Korea was 2.33%, and that of Japan was 0.07%. When compared the rates of morbidity and mortality between Korea and Japan during the same period, the morbidity rates of Japan were much higher than those of Korea (p<0.01). However, mortality rate of patients in Korea were much higher then those of Japan(p<0.01). Resulting from comparative observation of food poisoning by preparing facilities between Korea and Japan. The highest list the places where the outbreaks occurred was home-made foods accounted for 48.8% of the total cases in Korea and that of Japan was restaurants accounted for 33.0%. Causative foods in Korea, the most common incrimination vehicles were seafood, meat and animal products and grain and vegetables, including mushroom. However, in the case of the common incrimination vehicles Japan were unknown and other foods, seafood, vegetables and meat and animal products etc.. Food poisoning of pathogenic substance in Korea were 60.9% of bacterial food poisoning of the total cases showing that Vibrio species, Salmonella spp., Staphylococcus spp., pathogenic E. coli, Clostridium spp. and other spp. were 33.3%, 26.2%, 16.3%, 5.3%, 0.4% and 18.5%, respectively. On the other hand, in Japan, major causes were Vibrio spp. (45.7%), Staphylococcus spp. (23.7%), Salmonella spp. (16.8%), pathogenic E. coli (3.8%), Clostridium spp. (0.2%) and other spp. (9.6%).

• Toxicological Research
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• v.29 no.2
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• pp.129-135
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• 2013

Salmonella is one of the major pathogenic bacteria that cause food poisoning. This study investigated whether heat-killed as well as live Lactobacillus protects host animal against Salmonella infection. Live and heat-killed Lactobacillusacidophilus was administered orally to Sprague-Dawley rats for 2 weeks before the rats were inoculated with Salmonella. Rise in body temperature was moderate in the group that was treated with heat-killed bacteria as compared to the Salmonella control group. The mean amount of feed intake and water consumption of each rat in the heat-killed bacteria group were nearly normal. The number of fecal Salmonellae was comparable between the live and the heat-killed L. acidophilus groups. This finding shows that L. acidophilus facilitates the excretion of Salmonella. Moreover, the levels of pro inflammatory cytokines, including tumor necrosis factor (TNF)-alpha and interleukin (IL)-1 beta, in the heat-killed L. acidophilus group were significantly lower when compared to the levels in the Salmonella control group. These results indicate that nonviable lactic acid bacteria also could play an important role in preventing infections by enteric pathogens such as Salmonella.

• Journal of Life Science
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• v.33 no.1
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• pp.56-63
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• 2023

In this study, two cases of food poisoning caused by Salmonella that occurred in Gyeongsangnam-do in September 2021 are reported. One of the outbreaks occurred in a school and the other in a company. The molecular epidemiological characteristics of the isolated strains in the two outbreaks were analyzed. In the case of the school outbreak, 29 (4.9%) of 588 individuals experienced diarrhea and abdominal pain. As a result of a test of 36 individuals (patients, n=29; cook workers, n=7), Salmonella enterica serotype Enteritidis was detected in 17 (47.2%) patients, suggesting this serotype was the principal cause. Meanwhile, Salmonella spp. were not detected in 35 food and environmental samples. In the company outbreak, 87 (3.0%) of 2,900 individuals who had intaked from the same source experienced diarrhea, abdominal pain, and fever. In a test of 50 individuals (patients, n=40; cook workers, n=10), S. Enteritidis was detected in 28 patients (56.0%). Also, Vibrio cholerae (NAG) was detected in four patients with S. Enteritidis, and V. cholerae (NAG) only was detected in one patient. Salmonella spp. were not detected in 118 preserved foods, but S. Enteritidis was detected in one eaten food (toast) delivered in group by the company. Through PFGE genetic homology analysis of the isolated strains, all S. Enteritidis detected in patients and consumed foods were the same type. It seems that these S. Enteritidis isolates were the same type as detected in a previous school outbreak and in patients of group food poisoning in other regions, leading to an enhanced problem of food poisoning and epidemiology. Our analytic results can provide data for epidemiological management and food poisoning prevention based on molecular characteristics.

• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.205-212
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• 1990

Data used for this analysis were 281 outbreaks of food poisoning, excluding single cases, reported during 1981-1989. Patient size of 10 persons or less occupied 38.0% of the out breaks. The most frequently isolated bacterial pathogen was Vibrio, 35.4% ; followed by Salmonella, 27.2% ; Staphylococcus , 17.7% ; Escherichia coli , 17.7%. Plant toxin occupied 64% of poisonous substances. Sixty-six percent of food poisoning reported in urban area resulted from meals consumed in food consumed at home. Raw and under-cooked seafoods were the major cousative foods in food service establishments. Pork which frequently serviced at home ceremonies wes the major causative food in rural area. Mushroom poisoning generally occurred during regular meals at home.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.124-132
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• 1999

Juice of Dongchimi a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth, This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria Salmonella typhimurium and Staphylo-coccus aureus in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice femented with lactiv acid bacteria and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during stor-age at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Sal-monella typhimurium and Staphylococcus aureus were rapidly decreased from 106CFU/ml to 106CFU/ml in 16 hours and 32 hours repectively. In Naengmyon-broth containing 10% Donchimi-juice the growths of the two food pois-oning bacteria were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ that at 1$0^{\circ}C$ and was more active against Salmonella typhimurium than against Staphylococcus aureus.

• Journal of Medicine and Life Science
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• v.18 no.2
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• pp.25-30
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• 2021

Many people reported suspected food poisoning after consuming food at the same snack bar on June 18, 2020. Thus, an in-depth epidemiological investigation was conducted to identify the infectious agent and establish additional food poisoning prevention measures. The study included people who reported to the local public health center after June 18 with acute gastroenteritis symptoms within 4 days of consuming food from the snack bar. The onset of symptoms and food items consumed by individuals were then investigated via phone calls and on-site visits. Afterward, the infectious agent was identified from human samples (stool or rectal swab) of four restaurant employees and 89 people and from environmental samples (materials, cooking utensils, and water). The analysis revealed that the incubation period ranged from 2 hours to 92 hours, with a median and mode of 16 hours and 12 hours, respectively. Moreover, the epidemic curve had a unimodal shape because of common exposure, which reached its peak on June 18. After monitoring for 8 days, which is more than twice the maximum incubation period of 92 hours, the end of the epidemic was declared on June 28 as no additional cases were reported. Analysis of human and environmental samples revealed Salmonella bareilly of the pulsed-field gel electrophoresis pulsotype SAPX01.017 as the causative agent. Therefore, it was concluded that the food poisoning outbreak was caused by S. bareilly.

• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.50-57
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• 2018

Salmonella continue to be a major cause of food poisoning worldwide. The rapid detection method of food-borne Salmonella is an important food safety tool. A real-time polymerase chain reaction (PCR) has been used as a rapid method for the detection of pathogens. It has been recently reported that NBS LabChip real-time PCR is a novel, ultrafast, and chip-type-convenient real-time PCR system. We developed the assay method based on NBS LabChip real-time PCR for the rapid detection of Salmonella, which its reaction time was within 20 minutes. Two target genes (invA and stn) were selected to design target specific primers and probes. The new method was validated by checking specificity and sensitivity (limit of detection). This study included forty-two target and twenty-one non-target strains to assess the specificity. This assay was able to identify the 42 Salmonella strains correctly. The limit of detection (LOD) was $10^1copies/{\mu}L$ in Salmonella genomes DNA, while LOD incubated for 4 hr in the inoculated sausage sample ranged from $10^1CFU/g$ to $10^2CFU/g$ as an inoculated cell count. The assay developed in this study could be applied for the investigation of food poisoning pathogens.

• Korean Journal of Veterinary Research
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• v.18 no.1
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• pp.15-18
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• 1978

Ten strains of Salmonella were isolated from feces and lymph nodes of swine slaughtered at Daegu slaughter-house and the rate of isolation was 6.0 percent. Nine strains of Salmonella were isolated by enrichment in selenite F broth and one strain by direct culture on SS agar, but none of Salmonella were isolated from MacConkey ager and in SS broth. Among Salmonella isolated, Salmonella typhimurium occupied over half (6 strains) and the importance of Salmonella in swine for the incidence of food poisoning in man was discussed.