• Journal of Veterinary Clinics
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• v.29 no.1
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• pp.63-67
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• 2012

Mosquitoes are the vectors of a number of viral diseases in cattle, such as Akabane disease, bovine ephemeral fever, Ainovirus infection, Chuzan virus infection, and Ibaraki disease. These diseases are transmitted from an infected animal to a non-infected host via the blood feeding of the vector. In Korea, the National Veterinary Research and Quarantine Services, Ministry for Food, Agriculture, Forestry and Fisheries is responsible for planning, implementation, laboratory investigations and reporting the results of the national surveillance program for mosquito-borne bovine diseases (MBD). The surveillance program, which was started in 1993, focused to determine the seroprevalence of each disease in cattle herds in space and time. From the epidemiological point of view, more important component of the surveillance program is to monitor infection rates in vectors for specific pathogens because this information is essential for a more precise understanding the dynamics of these diseases in a given environment and for determining risk of transmission. The aim of this study was to describe and compare methods for estimation of vector infection rates using maximum likelihood (MLE) and minimum infection rate in pooled samples. Factors affecting MLE such as number of pools, pooling size and diagnostic test performance are also discussed, assuming some hypothetical sampling scenarios for MBD.

• Journal of Microbiology and Biotechnology
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• v.29 no.12
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• pp.1975-1981
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• 2019

Recently, outbreaks of food-borne diseases linked to fresh produce have been an emerging public health concern worldwide. Previous research has shown that when human pathogens co-exist with plant pathogens, they have improved growth and survival rates. In this study, we have assessed whether Escherichia coli O157:H7 benefits from the existence of a phytopathogenic bacterium and the underlying mechanisms were further investigated. When Pseudomonas syringae pv. tomato DC3000 (Pst DC3000) and E. coli O157:H7 were co-inoculated by either dipping or infiltration methods, the populations of E. coli O157:H7 increased; however, no effect was observed when type three secretion system (T3SS) mutants were used instead, suggesting that E. coli O157:H7 benefits from the presence of Pst DC3000. In addition, this study confirmed that the E. coli O157:H7 populations increased when they occupied the tomato leaf intercellular space; this colonization of the interior of the leaves was possible due to the suppression of the PAMP-triggered immunity (PTI) by Pst DC3000, in particular with the AvrPto effector. In conclusion, our data support a plausible model that E. coli O157:H7 benefits from the presence of Pst DC3000 via AvrPto suppression of the PTI resistance.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.65-71
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• 1995

Bacteriocins from lactic acid bacteria have attracted much attention in recent years because of their useful worth in increasing safety and extending shelf life of foods. These substances show an inhibitory effect against some food spoilage bacteria and food-borne pathogens. The inhibitory effect fo the bacteriocin produces by lactic acid bacteria against Listeria monocytogenes(L. monocytogenes) was examined in this study. The culture supernatants of 5 kinds of bacteria among the 10 kinds of testes lactic acid bacteria had the inhibitory activity against Listeria sp., various Gram positive and Gram negative bacteria. Bacteriocin produced by Lactobacillus plantarum(Lact. plantarum) LMG 7945 was the most active toward L. monocytogenes. Bacteriocin production of the Lact. plantarum LMG 7945 cultured on MRS broth was increased late logarithmic phase over early stationary phase. This bacteriocin was stable at heat treatment and acidic pH relatively; The activity was retained after heating at 121$^{\circ}C$ for 15min and was active in the pH range of 2~4 but was lost above pH 5.

• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.225.1-230
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• 1995

The ethanol extract from the root bark of Morus alba showed the strongest antimicrobial activity on the growth of almost all the tested microorganisms which were food-borne pathogens and food-related microorganisms. 1) In order to isolate and purify of antimicrobial substance extracted from the root bark of Morus alba, the antimicrobial substance from the ethanol extract which exhibited a strong antimicrobial activity was purified by solvent fractionation, silica gel column chromatography, TLC and HPLC. Among the fractions fractionated by 4 kind of solvents from the ethanol extract, the antimicrobial activity of ethyl acetate fraction had the strongest antimicrobial activity against B. subtilis. Unknown compound were isolated from the ethyl acetate fraction by silica gel column chromatography, TLC and HPLC and the compounds showed strong absorbance at 207, 217 and 285 nm, therefore, it was supposed to be a kinds of aromatic compound.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.135-139
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• 2006

Most bacteria form biofilm as self-defence system, making efficient food sanitization, preservation, and instrument washing more difficult. Biofilm formation of Salmonella, E. coli, B. cereus, and S. aureus was observed during 24 hr food preservations by performing microtiter plate and glass wool assays. Most cells formed biofilm and attached onto glass wool. When biofilm formation and injury were analyzed on the microtiter plate, 10 and 20% acid-injured E. coli and S. aureus, respectively, 30-50% cold temperature $(4^{\circ}C)-injured$ B. cereus and E. coli, and 30-55% 6% sodium chloride solution-injured Salmonella showed significant biofilm formation. Results indicate biofilm formation level differed within species depending on type of stress.

• Korean Journal of Veterinary Research
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• v.49 no.4
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• pp.319-328
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• 2009

This study investigated the epidemiology of Listeria (L.) monocytogenes, a food-borne pathogen. The epidemiology of food-borne pathogens is of great importance for clarifying bacterial origin and preventing bacterial contamination and infection. This work examined 68 L. monocytogenes strains, including 11 reference strains and 57 isolates from imported US beef, domestic meats (beef, pork, chicken meat), raw milk, and milk plants. The random amplified polymorphic DNA (RAPD) techniques were optimized to develop a standard molecular epidemiological analysis of L. monocytogenes. There was great genetic variability among the isolates, which produced 24 and 34 RAPD patterns with primer HLWL85 and HLWL74, respectively. The discriminatory power of the RAPD methods with HLWL85 and HLWL74 primer were very high (DI = 0.957; S ${\geq}$ 80%, S ${\geq}$ 95%). Some RAPD types were specific to origin. A few RAPD types were specific for L. monocytogenes strains belonging to a particular serotype. Using the HLWL85 primer, the strains isolated from milk plants could be distinguished from the other strains. And using the HLWL74 primer, the strains isolated from imported beef (US) could be distinguished completely from the other strains.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.625-630
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• 2019

The pathogenic Vibrio genus contains halophilic bacteria that are distributed in marine and freshwater environments. Vibrio cholerae, Vibrio vulnificus, and Vibrio parahaemolyticus are potent human pathogens and leading causes of septicemia, wound infection, and seafood-borne gastroenteritis. The aim of this study was to investigate the presence of pathogenic Vibrio species in seawater off the west coast of Korea. Sixty-four seawater samples were obtained from different sites in Gomso Bay and Byeonsan from April 2018 to November 2018. Pathogenic Vibrio species were detected using a combination of most probable number (MPN)-polymerase chain reaction methods. V. cholerae, V. vulnificus, and V. parahaemolyticus were found in 0.0%, 20.3%, and 65.6% of seawater samples, respectively. Quantitative results revealed 3.6-23 MPN/100 mL of V. vulnificus, and 3.6-930 MPN/100 mL of V. parahaemolyticus in the samples. Overall, these results provide new insight into the necessity for seawater sanitation in Gomso Bay and Byunsan; they also provide evidence that will help reduce outbreaks of seafood-borne illness caused by pathogenic Vibrio species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.844-849
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• 2022

The pathogenic Vibrio genus denotes halophilic bacteria that are distributed in aquatic environments, including both sea and freshwater. V. cholerae, V. vulnificus, and V. parahaemolyticus are the main species that can be potent human pathogens and the leading cause of septicemia, wound infections, and seafood borne gastroenteritis. The aim of this study was to investigate the presence of pathogenic Vibrios in seawater. We obtained a total of 80 seawater samples from the Geum River estuary area in the west coast of Korea from April to December 2021. Pathogenic Vibrios was determined using a combination of the most probable number-polymerase chain reaction (MPN-PCR) methods. The detection levels of V. cholerae, V. parahaemolyticus, and V. vulnificus in the seawater samples were 7.5%, 68.8%, and 30.0%, respectively. The quantitative results were as follows: 3.6-3.6 MPN/100 mL in V. cholerae, 3.6-3,400 MPN/100 mL in V. parahaemolyticus, and 3.6-4,300 MPN/100 mL in V. vulnificus. Overall, these results provide novel insight into the necessity for seawater sanitation in the Geum River estuary area, and could help reduce the risk of seafood-borne outbreaks caused by pathogenic Vibrios.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.334-338
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• 2009

To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.