• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1996.06a
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• pp.3-7
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• 1996

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.97-100
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• 1992

The optimum condition for the extraction of antimicrobial substance from Lithospermi radix was investigated. For the purpose of obtaining basic data for the development of natural preservatives and for the prevention of food poisoning accidents, its antimicrobial activity was tested against several kinds of saprophytic microbes and food poisoning bacteria. The optimum condition for extraction of antimicrobial substance was to steep Lithospermi radix into 95% ethanol for 24 hours at room temperature. Antimicrobial activity was observed at the pH range $5.0{\sim}8.0$, but its activity became stronger at acidic condition. The result of ion exchange chromatography was showed that the antimicrobial activity of anionic portion was more apparent than that of cationic portion. The antimicrobial activity against Gram positive bacteria was stronger than that of Gram negative bacteria and the growth of food poisoning bacteria such as S. aureus and V. parahaemolyticus was inhibited in the concentration of 0.1% for 48 hours. As for mold and yeast, the growth of some kinds of these organisms was inhibited in the concentration of 0.1 % for 48 hours and the growth of nearly all the fungi was inhibited in the concentration of 0.15% for 96 hours.

• 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.

• 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.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2000.11a
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• pp.158-158
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• 2000

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.285-295
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• 2022

The ability of volatile components of essential oils (EO) from cinnamon, clove, and lemongrass to inhibit biofilms formed on polyethylene and stainless steel by six types of food poisoning bacteria was investigated. The main components of cinnamon EO were identified as cinnamaldehyde (38.30%), linalool (9.61%), β-caryophyllene (8.90%), and 1,3,4-eugenol (8.19%). 1,3,4-Eugenol (61.84%) was the dominant component of clove EO. The major component of lemongrass EO was citral. Citral is a natural mixture of two isomeric acyclic monoterpene aldehydes: geranial (trans-citral, 19.11%) and neral (cis-citral, 19.23%). Among these major compounds, cinnamaldehyde, linalool, eugenol, and citral exhibited comparatively strong antimicrobial activity in the disc diffusion assay. Treatments with 0.1% eugenol and citral were highly effective on biofilm inhibition on both tested surfaces. Cinnamaldehyde (0.1%) was effective against biofilm formation by Listeria monocytogenes ATCC 19112 and Staphylococcus aureus KCCM 11812. These results suggested the potential of cinnamaldehyde, eugenol, and citral treatments in inhibiting the formation of biofilms by food poisoning bacteria.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.204-208
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• 2000

The contamination levels of food poisoning bacteria was investigated from 350 samples of beef, 338 samples of pork, and 360 samples of chicken during the period from March 1996 to October 1998. The contamination levels of pathogenic organisms were higher in refrigerated meat than packed frozen meat and were relatively higher in chicken and packed meat than in beef The highest level detected for each of the various pathogens was . less than 10,000 cfu/g for Staphylococcus aureus : less than 0.9 MPN/g for Salmonella and Literia monocytogenes: 7MPN/g for Campylobacter jejuni /coli. In the comparisions of cross- contamination ratio of tested meat for low species food poisoning bacteria 14.3% of beef, 23.5% of pork and 55.0% of chicken were contained only one species of pathogen, whereas 2.7 of beef, 5.6% of pork and 14.7% of chicken contained two species and 2.3% of pork contained a total of three species. Generally, pathogens was encounted higher isolation freguency in packed frozen chicken meat than in chilled chickens.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.9-15
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• 2000

This study was conducted to investigate the antimicrobial activity of grapefruit extracts and polylysine mixture against food-borne pathogens. The mixture was showed a potent and quick antibacterial activity for 5 major bacteria causing food poisoning i.e. Escherichia coli, Escherichia coli O-157, Salmonella typhi, Staphylococcus aureus, Vibrio cholerae. The antibacterial effect of the mixture on the ordinary bacteria inhibiting on the surface of lettuce was lasted even 6 hrs after the treatment, however the mixture was non-effective on the color, smell and taste of lettuce. The treatment with 10% mixture solution of the foods such as fish, meat, rice and bread suppressed the growth of the bacteria and kept the foods more freshly than the untreated foods.