• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.128-132
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• 2016

In this study, polyethylene glycol (PEG) was used to improve DNA amplification efficiency during whole genome amplification (WGA). Amplification efficiency was determined by adding PEG with different molecular weights to the WGA reaction. The greatest increase in amplification efficiency was obtained with PEG 4,000 used at 1.5% concentration. Foodborne pathogenic DNA was amplified by WGA and quantitatively analyzed by real-time polymerase chain reaction. DNA of Salmonella serotype Typhimurium, Listeria monocytogenes, and Vibrio parahaemolyticus was amplified 7,777.01, 9,981.22, and 1,239.03 fold, respectively, by WGA. On adding PEG in the WGA reaction (i.e., enhanced WGA [eWGA]), 18-40-fold more DNA amplification was achieved. Thus, these analyses showed that foodborne pathogens, which are usually present at very low concentration in foods, can be detected by real-time PCR and WGA.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.743-751
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• 2017

During slaughtering, animal blood is typically discarded, resulting in water pollution. However, this discarded blood has valuable components, such as immunoglobulin (Ig). Although several studies have been conducted to develop methods for effective recycling of slaughterhouse blood, they have not been commercially utilized in Korea. Here, we extracted an Ig-rich fraction from porcine blood that was then subjected to various in vitro tests, including pathogen growth inhibition, antigenic cross-reactivity, and anti-toxin activity. The porcine immunoglobulin concentrate (PIC) was effectively purified by eliminating other components, such as albumin, and consisted of approximately $63.2{\pm}2.9%$ IgG and $7.2{\pm}0.4%$ IgM on a protein basis. The results showed that it significantly suppressed the growth of pathogenic bacteria, and bound to all tested pathogens, including both gram-positive and gram-negative species, although the degree of activity differed according to strain. The PIC bound to two types of lipopolysaccharide (LPS) obtained from Escherichia coli O111:B4 and Salmonella enterica serotype typhimurium in a concentration-dependent manner. In addition, the PIC restored the proliferation activity of the lymphoblast K-562 cells when co-incubated with pathogenic LPS. These results confirm that the PIC prepared in this study is a potentially valuable functional food material or diet supplement as an alternative to antibiotics that can protect animals from pathogenic bacteria.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.603-608
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• 2010

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.875-877
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• 2005

Presence of Enterobacter sakazakii, occasional pathogen of powdered infant formula causing rare, but life-threatening diseases such as neonatal meningitis, bacteremia, necrotizing enterocolitis, and necrotizing meningoencephalitis after ingestion was examined in 45 powdered infant formula products manufactured in Korea using chromogenic Druggan-Forsythe-Iversen (DFI) medium, and isolates were identified with API 20E. Ent. sakazakii was isolated from three products. Ent. sakazakii isolates were genotyped by RAPD-PCR using two random primers, and their banding patterns were compared.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.425-431
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• 2009

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

• International Journal of Industrial Entomology and Biomaterials
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• v.26 no.1
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• pp.1-12
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• 2013

The commercial rearing of polyphagous Indian tasar silkworm, Antheraea mylitta Drury being practiced on naturally grown primary food plants like Terminalia arjuna, (Arjun) Terminalia tomentosa (Asan), and Shorea robusta (Sal) available in the tropical forests of central India, at times, is seriously affected by the disease- Pebrine, caused by Nosema sp., a microsporidian pathogen. The present investigation on comparative larval, silk gland weight and also cocoon parameters in Pebrine-free and Pebrine-infected ecorace of tasar silkworm Antheraea mylitta Drury (Daba TV), illustrates the tasar silkworm larvae infected with pebrine disease causing heavy losses to the economy of the silk industry.

• Journal of environmental and Sanitary engineering
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• v.12 no.1
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• pp.1-8
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• 1997

The microbial distribution on 115 transmitter of telephone in 5 site were studied during the period Mar to May 1996. The result were follows: 1. The public telephone at Kangnam terminal showed highest contamination of total bacteria (1.5 $\times $ 10$^{4}$/cm$^{2}$ and the telephone at home showed lowest contamination at the mean 4.6/cm$^{2}$ 2. The most frequent bacteria was staphylococcus epidermides and staptylococcus aureus which is pathogen of food poison was frequently isolated. 3. The public telephone at Seoul showed the highest contamination of fungi and the telephone at home showed lowest contamination of Fungi 4. In fungi 631 strains of 16 species were isolated that of highest frequency is confirmed to be Asperillus fumigatus which is pathogen of Aspergillosis, Nigar and Penicillium spp. were frequently isolated.

• Infection and chemotherapy
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• v.50 no.4
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• pp.362-366
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• 2018

Millerozyma farinosa (formerly Pichia farinosa) is halotolerant yeast mainly found in food and ubiquitous in the environment. It was a rare yeast pathogen, but it has recently emerged as a cause of fungemia in immunocompromised patients. Optimal therapy for invasive fungal infection by this pathogen remains unclear. We report a case of catheter related blood stream infection caused by M. farinosa in a 71-year-old patient who recovered successfully after removal of the central venous catheter and treatment with micafungin.

• Journal of Environmental Science International
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• v.21 no.12
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• pp.1529-1533
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• 2012

The objective of this study was to evaluate the effect of applying alum (aluminum sulfate) and aluminum chloride on pH and pathogen populations of Hanwoo manure. A total of 36 steers (8 months old and averaging 300 kg in weight) were used in this trial and allotted to 9 pens (3 replication pens per group with 4 steers per experimental unit, $5{\times}8$ m). Chemical additives were applied as a top dressing with garden rake to a depth of 1 cm of manure with wood shavings in each treatment. The chemical amendments were control (without chemical amendments), 50 g of alum and 50 g of aluminum chloride/kg of Hanwoo manure. The experiment was carried out for 4 weeks. Adding alum and aluminum chloride to Hanwoo manure reduced (P < 0.05) pH compared to untreated controls during the 4-wk period. Both levels of the alum and aluminum chloride treatments tested decreased (P < 0.05) Escherichia coli and Salmonella enterica populations in Hanwoo manure at 2 and 4 weeks. It appears that the reduction in pathogen populations was primarily associated with the lower manure pH. If more strict environmental regulations are put into effect regarding pathogen populations from Hanwoo facilities, treating Hanwoo manure with alum and aluminum chloride may be a good management practice.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.12-17
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• 2009

The effect of kimchi, traditional Korean fermented vegetables, on inactivating food-borne pathogens and the kimchi factors affecting the antimicrobial activity were investigated. More cells of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella typhimurium were inactivated in the kimchi that had low pH and high titratable acidity. Of the raw ingredients in kimchi, raw garlic showed the strongest antimicrobial activity against the pathogens. When kimchi was fermented at 0, 4, 10, or $20^{\circ}C$ to pH 4.4, higher kimchi fermentation temperature resulted in higher titratable acidity. The greatest inactivation of S. typhimurium occurred in kimchi fermented at $20^{\circ}C$, while L. monocytogenes were inactivated in kimchi fermented at $0^{\circ}C$ in situ. This study showed that appropriately fermented kimchi can inactivate various food-borne pathogens and that the fermentation temperature of the kimchi is an important factor in determining the ability of the kimchi to inactivate specific pathogens. Lactic acid bacteria (LAB) multiplication and organic acids produced according to LAB metabolism play a role in inactivating food-borne pathogens in kimchi.