• Title/Summary/Keyword: bacterial reduction

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Microbiological Quality of Myungran Jeotkal and Its Ingredients and Improvement of Shelf-stability by Gamma Irradiation (명란젓갈 및 부재료의 미생물 오염도 및 감마선 조사를 이용한 유통안정성 향상)

  • Kim, Bin-Na;Jang, Ae-Ra;Song, Hyun-Pa;Kim, Yun-Ji;Ko, Byung-Ho;Jo, Cheorun
    • Food Science and Preservation
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    • v.15 no.4
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    • pp.606-611
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    • 2008
  • Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

Effect of Irradiation on the Quality of Pale, Soft, Exudative (PSE) Pork During Storage at 4℃ (방사선 조사가 PSE 돈육의 냉장저장 중 품질에 미치는 영향)

  • Jang, Aera;Liu, Xiande;Jo, Cheorun
    • Korean Journal of Agricultural Science
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    • v.34 no.1
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    • pp.67-75
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    • 2007
  • The effect of irradiation on the quality characteristics of pale-soft-exudative (PSE) pork was studied. The pork loin with severe PSE appearance was selected by meat grader,irradiated at 0 and 4.5 kGy, and meat quality characteristics including pH, color, lipid oxidation development, microbial and sensory quality were analyzed during 2 weeks of storage at $4^{\circ}C$. The pH values of non-irradiated and 4.5 kGy-irradiated PSE raw pork loin was not different. Hunter color $a^*$-value, which represents redness of meat surface showed significant increase (P<0.05) in irradiated PSE pork loin. This higher Hunter color $a^*$-value maintained during 2 weeks of storage. By 4.5 kGy of irradiation, approximately 2 log reduction of total aerobic bacterial counts was achieved during 2 weeks of storage when compared with non-irradiated control. Sensory panelists prefer the color of irradiated PSE meat than that of non-irradiated control because of redness. From the results, it is possible to use an irradiation technology to improve not only microbiological safety but also the color of meat which has severe defect such as PSE.

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Pseudomonas aeruginosa Exotoxin A Induces Apoptosis in Chemoresistant YD-9 Human Oral Squamous Carcinoma Cell Line Via Accumulation of p53 and Activation of Caspases (항암제에 저항성을 가지는 YD-9 human oral squamous carcinoma cell line에서 Pseudomonas aeruginosa exotoxin A의 p53 단백질 누적과 caspase를 활성화 경로를 통해 유도된 세포자멸사)

  • Kim, Gyoo-Cheon;Gil, Young-Gi
    • Journal of Life Science
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    • v.19 no.8
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    • pp.1047-1054
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    • 2009
  • Oral squamous carcinoma (OSC) cells present resistance to chemotherapeutic agents-mediated apoptosis in the late stages of malignancy. Advances in the understanding of bacterial toxins have produced new strategies for the treatment of cancers. It was demonstrated here that Pseudomonas aeruginosa exotoxin A (PEA) significantly decreased the viability of chemoresistant YD-9 cells in the apoptosis mechanism. Apoptotic manifestations were evident through changes in nuclear morphology and generation of DNA fragmentation. PEA treatment induced caspase-3, -6 and -9 cleavage, and activation. These events preceded proteolysis of the caspase substrates poly (ADP-ribose) polymerase (PARP), DNA fragmentation factor 45 (DFF45), and lamin A in YD-9 cells. The reduction of mitochondrial membrane potential, release of cytochrome c and SmacjDlABLO from mitochondria to cytosol, andtranslocation of AlF into nucleus were shown. While p53, p21 and $14-3-3{\gamma}$ were upregulated, cyclin Band cdc2 were downregulated by PEA treatment. Taken together, PEA induces apoptosis in chemoresistant YD-9 cells via activation of caspases, mitochondrial events and regulation of cell cycle genes.

Effect of UV or Ethanol Treatment on the Arcobacter butzleri Contaminated on Pork (돈육에 오염 된 Arcobacter butzleri에 대한 자외선 또는 에탄올 처리에 따른 효과)

  • Lee, Min-Hwa;Choi, Chang-Sun
    • Food Science of Animal Resources
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    • v.32 no.2
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    • pp.204-211
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    • 2012
  • Although Arcobacter butzleri is a foodborne emerging pathogen causing gastroenteritis in human and animals, there are a few researches on the physical and chemical control methods. The aim of this study was to investigate the effect of ultraviolet radiation or ethanol treatment on A. butzleri. To demonstrate the UV effect, 8 ${\log}_{10}CFU$/mL of A. butzleri were spiked on stainless steel and the pork was then exposed to 250 nm of ultraviolet light for 108-648 mWs/$cm^2$. To ascertain the effect of ethanol, A. butzleri and A. butzleri spiked pork were soaked or sprayed 10, 35 and 70% of ethanol for 10 to 30 min. A. butzleri significantly decreased all of the UV doses in stainless steel, whereas, the reduction was just $0.92{\pm}0.62-1.29{\pm}0.34\;{\log}_{10}CFU$/mL in pork spiked with A. butzleri. In the ethanol groups, A. butzleri decreased significantly in 35% or 70% of ethanol in contrast, the bacterial counts were dropped slightly in A. butzleri spiked pork groups. Therefore, it is necessary to develop various kinds of control methods or hurdle technology for A. butzleri.

Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapaL. ssp. Pekinensis) during salting process (절임 공정 중 절단 배추의 품질 향상을 위한 maltodextrin과 grape seed extract 첨가조건 최적화)

  • Park, Sang-Un;Choi, Eun Ji;Chung, Young Bae;Han, Eung Soo;Park, Hae Woong;Chun, Ho Hyun
    • Food Science and Preservation
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    • v.23 no.7
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    • pp.913-922
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    • 2016
  • The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

Reduction of Antigenicity of Bovine Casein by Microbial Enzymes (미생물효소에 의한 우유 casein의 항원성 저감화)

  • Choe, Hyeon-Seok;Ahn, Jong-Nam;Jeong, Seok-Geun;Ham, Jun-Sang;In, Yeong-Min;Kim, Dong-Un
    • Journal of Dairy Science and Biotechnology
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    • v.21 no.2
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    • pp.97-104
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    • 2003
  • It is extremely important to destroy the antigenicity of milk proteins for dietetic treatment of infants with milk allergy. Enzymatic digestion of milk protein is not only effective for destroying antigenicity, but it also is less liable to alter the nutritive value. Bovine casein was hydrolyzed with eight different commercial proteases derived from bacterias or fungi, either individually or in combination to eliminate protein allergenicity. The average molecular weight of casein hyrdolysates determined by size exclusion chromatography is about 550${\sim}$2,300 dalton range. Antigenicity of the casein hyrdolysates was not detected by heterologous passive cutaneous anaphylaxis in guinea pig-rabbit antiserum system. The inhibition test on the enzyme-linked immunosorbent assay(ELISA) showed that the antigenicity of casein hydrolysates is lowed up to 1/8,000 than that of intact bovine casein. As the enzyme reaction was carried out by the combination of bacterial and fungal protease, casein hydrolysates showed much lower bitterness and antigenicity. It suggests that these hydrolysates will be applied to many kinds of foods including the development of hypo-allergenic infant formula.

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The Improvement Effects of β-Glucan on Adiposity and Serum Lipids Levels in High Fat Diet-Induced Obese Rats (베타-글루칸의 고지방 식이 유도 비만쥐에서 체지방 및 혈청지질 개선효과)

  • Hong, Kyung Hee;Kim, Hyun-Soon;Jang, Ki-Hyo;Kang, Soon Ah
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.16 no.6
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    • pp.3973-3981
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    • 2015
  • This study was aimed to investigate the effect of dietary ${\beta}$-glucan obtained from bacterial fermentation on the adiposity and serum lipids level in rats. Sprague-Dawley rats fed high fat diet for 6 weeks to induce obesity, and subsequently fed with 0% (high fat control group), 0.1% or 0.5% ${\beta}$-glucan supplemented high-fat diets (w/w) for another 5 weeks. For comparison, normal control groups fed AIN-76A diet. Supplemented with 0.1% ${\beta}$-glucan resulted in a significant reduction of high-fat induced peritoneal fat and visceral fat development by 16%, 19%, and 28%, respectively(P<0.05). Serum free fatty acid levels were reduced(by 19%), whereas the HDL cholesterol level was increased(by 50%) by 0.1% dietary ${\beta}$-glucan(P<0.05). In conclusion, dietary ${\beta}$-glucan reduced adiposity and improved serum lipids in obese rats fed high fat diet. The present study suggest that ${\beta}$-glucan supplementation to the diet is beneficial in suppressing diet-induced obesity and dyslipidemia.

Analysis of Microbiological Contamination in Kimchi and Its Ingredients

  • Lee, Ji-Hyun;Ha, Ji-Hyoung;Lee, Hae-Won;Lee, Jae Yong;Hwang, Ye-Seul;Lee, Hee Min;Kim, Sung Hyun;Kim, Su-Ji
    • Journal of Food Hygiene and Safety
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    • v.33 no.2
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    • pp.94-101
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    • 2018
  • Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined. Total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, and Clostridium perfringens were quantified. In addition, B. cereus, Salmonella spp., Enterohemorrhagic E. coli, C. perfringens, Campylobacter jejuni/coli, Staphylococcus aureus, Vibrio parahaemolyticus, Listeria monocytogenes, and Yersinia enterocolitica were analysed qualitatively. Total aerobic bacteria count was approximately 1.4-9.0 log CFU/g, which were highest in ginger (8.8 log CFU/g), and Chonggak Kimchi (9.0 log CFU/g). The range of coliform counts detected in all raw materials was 0.5-7.3 log CFU/g and ginger showed the greatest number 7.3 log CFU/g among others. Contamination was decreased to 0.2-3.2, 0.3-2.7, and 1.0-3.9 log CFU/g for total aerobic bacteria, coliforms, and B. cereus, respectively, after washing. Minimising microbial contamination in Kimchi ingredients is necessary to ensure the safety of Kimchi. These results indicate that washing is a useful method to reduce bacterial contamination in Kimchi.

Effectiveness Analysis on the Application of Ultraviolet and Plasma Treatment Devices for Water Sterilization (용수 살균을 위한 자외선과 플라즈마 처리장치 적용에 따른 효과분석)

  • Kim, Young Jae;Park, Jeon Oh;Lee, Haeng Lim
    • Journal of Marine Life Science
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    • v.4 no.2
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    • pp.86-90
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    • 2019
  • This study aimed to compare the disinfection efficiencies of the ultraviolet and plasma systems, the two systems designed and commercialized to disinfect water in aquaculture, by putting each in a 100 ℓ water tank and concentrating 1.0 ℓ of treated water to check the changes in the number of bacteria in the samples. Each system was operated for 6 hours to culture the typical seawater bacteria in the Marine agar, Thiosulfate citrate bile salts sucrose agar and Salmonella Shigella agar media, respectively, to check the number of bacteria in the media, and the changes in the number of Edwardsiella piscicida in the treated water were checked after the artificial inoculation of E. piscicida in the disinfected seawater. As a result, the two disinfection systems showed the almost similar levels of bacterial reduction efficiency between 99.5% and 99.9%. However, the result of this study showed that, with 100 ℓ of water treated for the same length of time using the two systems, the plasma system turned out to disinfect bacteria in a shorter period of time than the UV system. However, as the changes in the number of bacteria were checked for a short length of time (6 hours) in this study, it was judged that, considering the actual aquaculture environment in which the quality of water significantly changes with feed residues, excretions and coastal contamination, etc., and a lot of biofilms and organic matter exist, the plasma system would be more efficient than the UV system as the former is capable of continuously maintaining a certain level of efficiency than the latter that is limited in terms of efficiency depending on the level of turbidity and the existence of organic matter.

Effects of mouth rinsing with foam vitamins and its intake on reduction in oral microorganisms (발포비타민을 이용한 구강세정 및 섭취가 구강내 치주질환 유발 세균 감소에 미치는 효과 비교)

  • Park, Hyun-Kyung;Lee, Min-Kyung;Jeon, Eun-Suk;Yu, Su-Bin;Kim, Hye-Jin
    • Journal of Korean society of Dental Hygiene
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    • v.19 no.3
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    • pp.387-397
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    • 2019
  • Objectives: This study was conducted to examine the subjects' oral health status and changes in the oral environment after mouthwash with effervescent Vitamin C and its intake and to understand the impact on changes in the number of bacteria causing periodontal diseases in the oral cavity based on the oral health status and oral environmental condition. Methods: After obtaining approval from the Institutional Review Board of D-University, 45 people (24 in an experimental group and 21 in a control group) who participated in the oral health program were selected, among visitors of the Clinical Dental Hygienics Laboratory of D. University in B. Results: Based on the subjects' periodontal health status, the number of bacteria causing periodontal diseases in the oral cavity decreased in both experimental and control groups before and after the experiment. However, in the experimental group, it was significant when the Bleeding on Probing(BOP) level was below average, and Calculus index(CAL) was above average, in Aggregatibacter actinomycetemcomitans and the red complex. It was also significant when CAL was above average in the orange complex in the control group. Regarding bacterial changes in periodontal diseases based on the subjects' oral environmental condition, there was a significant change in the Adenosine Tri Phosphate (ATP : intraoral contaminants test) test in the oral cavity in A. actinomycetemcomitans and the red complex in the experimental group and in the O'Leary index in the control group. Further, there was a significant change in the orange complex in the ATP test in the experimental group. Conclusions: A comprehensive analysis of the results revealed that the oral health care program for dental hygiene decreased the number of bacteria causing periodontal diseases in the oral cavity in both experimental and control groups.