• Journal of Dairy Science and Biotechnology
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• v.39 no.2
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• pp.68-77
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• 2021

This study aimed to evaluate the effects of antibacterial activity of Tibetan mushroom exopolysaccharide against foodborne pathogenic bacteria Staphylococcus aureus 305, Listeria monocytogenes ATCC19114, Escherichia coli O157:H7 ATCC42894 and Escherichia coli O55. The yield of exopolysaccharide isolated from Tibetan mushroom culture was 620 mg/L. The antibacterial activity of exopolysaccharide against foodborne pathogenic bacteria exhibited 15 mm and 12 mm clear zone against S. aureus 305 and L. monocytogenes ATCC 19114, respectively. However, no clear zone was observed against E. coli O157:H7 ATCC 42894 and E. coli O55. In conclusion, exopolysaccharide isolated from Tibetan mushroom culture have the antibacterial activity only against Gram-positive foodborne pathogenic bacteria.

• Fisheries and Aquatic Sciences
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• v.24 no.8
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• pp.277-283
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• 2021

Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the infection of K. septempunctata in 216 sashimi and 20 sushi made of olive flounders in Busan, Korea. Among 236 samples, K. septempunctata was detected in eleven sashimi with 6-7 polar capsules by the microscopy. Among eleven sashimi, five sashimi were positive in Polymerase Chain Reaction (PCR) assay with the targets of 18S rDNA and 28S rDNA. The genotype of all the five PCR results is identified as the genotype ST3 which is common in Korea. K. septempunctata was found in olive flounders sashimi from Samcheonpo and Wando outside of Jeju Island. These findings would contribute to establish the standard of K. septempunctata for preventing food-borne outbreaks in advance and providing further preventive management for the seafood safety.

• Biomedical Science Letters
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• v.23 no.4
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• pp.333-338
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• 2017

This study was performed to assess microbial contamination of Aronia melanocarpa, blueberry, raspberry, and cranberry sold in several markets. We investigated total aerobic bacteria and detected foodborne bacteria by multiplex PCR from Aronia melanocarpa, blueberry, raspberry, and cranberry. Total aerobic bacteria of each sample showed mean 3.54 log CFU/g for Aronia melanocarpa, mean 1.90 log CFU/g for blueberry, and mean 1.40 log CFU/g for raspberry, but not detected in cranberry. Specially, Aronia melanocarpa contained high total aerobic bacteria contamination among various berries and contamination level reached 4.17 log CFU/g in sample 5. To evaluate the effect of distribution conditions, we also investigated total aerobic bacteria of various berries. Total aerobic bacteria showed mean 2.89 log CFU/g for berries in refrigerated distribution and 1.40 log CFU/g in frozen distribution, but not in dry distribution. For assessment of foodborne bacteria contamination, we conducted PCR with multiplex primers of E. coli O157, S. aureus, B. cereus, V. parahaemolyticus, L. monocytogenes, Y. enterocolitica, Salmonella spp., Shigella spp. Among these foodborne bacteria, B. cereus was amplified in Aronia melanocarpa in sample 4 and blueberry in sample 1, 2, 3, and 5. The result of quantitative analysis of B. cereus contamination showed 4.08 log CFU/g of Aronia melanocarpa in sample 4 and higher contamination rate 4.07 log CFU/g of blueberry in sample 3. These results suggest that strict food safety control in harvest and distribution of various berries is necessary to prevent foodborne disease and improve microbiological safety.

• Journal of Biosystems Engineering
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• v.39 no.2
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• pp.115-121
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• 2014

Background: Frequent outbreaks of foodborne illness have been increased awareness of food safety. CDC estimates that each year roughly 48 million people gets sick, 128,000 are hospitalized and 3,000 die of foodborne diseases in US. In Korea, 6,058 were hospitalized and 266 incidents were reported in 2012. It is required to develop rapid methods to identify hazard substances in food products for protecting and maintaining safety of the public health. However, conventional methods for pathogens detection and identification involve prolonged multiple enrichment steps. Purpose: This review aims to provide information on biosensors to detect pathogens in food products to enhance food safety. Results: Foodborne outbreaks continue to occur and outbreaks from various food sources have increased the need for simple, rapid, and sensitive methods to detect foodborne pathogens. Conventional methods for foodborne pathogens detection require tremendous amount of labor and time. Biosensors have drawn attentions in recent years because of their ability to detect analytes sensitively and rapidly. Principles along with their advantages and disadvantages of a variety of food safety biosensors including fiber optic biosensor, impedimetric biosensor, surface Plasmon resonance biosensor, and nano biosensor were explained. Also, future trends for the food safety biosensors were discussed.

• The Journal of Korean Society for School & Community Health Education
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• v.7
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• pp.75-85
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• 2006

This study was conducted to prepare information about foodborne disease outbreaks by year, eating place, etiological agent, area, and type of school lunch program. In the study, the reported data was reviewed, but only the data during recent five years were mainly analyzed because of data shortage.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.361-366
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• 1997

Foodborne diseases are serious problems throughout the world, because new pathogens have emerged. Nowadays many students eat school lunch provided by school lunch program. They are threatened by pathogens transmitted by foods. Many school children became victims of foodborne diseases. Most foodborne outbreaks were caused by mishandling foods at food serivece establishments. Temperature control is the most critical point of keeping the foods safe. In order to prevent foodborne diseases in schools, the managers in charge of school lunch program and officials in charge of food safety of local health department try to make sure that foods are out of danger zone of temperature. Prevention of cross sontamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• Journal of Applied Biological Chemistry
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• v.48 no.2
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• pp.58-64
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• 2005

Listeria monocytogenes is a high-risk foodborne pathogen responsible for foodborne listeriosis outbreaks, and is particularly dangerous to immuno-compromised people with mortality rate of about 30%. This review summarizes subtyping of L. monocytogenes using Pulsed Field Gel Electrophoresis, widely used to trace origin of foodborne outbreaks and to determine relationship between isolates.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.195-204
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• 2020

This research was investigated the effects of temperature and time against the formation of biofilms by foodborne pathogens on surfaces of polyethylene and stainless steel. After preliminary experiments with 32 strains from 6 species of foodborne pathogens (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Salmonella Typhimurium), one strain from each species with the highest biofilm formation efficiency was selected. All foodborne pathogens showed a tendency toward an increased ability for biofilm formation with increasing temperature, but there was no consistency between the two materials and between foodborne pathogens. At all tested temperatures, the biofilm formation ability of E. coli and P. aeruginosa on the polyethylene surface was higher than that on the stainless steel surface with significant differences. The foodborne pathogens all formed biofilms immediately upon inoculation, and biofilm formation by E. coli, P. aeruginosa, and S. Typhimurium increased on both the polyethylene and stainless steel surfaces at 1 h after inoculation compared to at 0 h. At 7 days after biofilm formation, the other strains except S. aureus showed no difference in survival rates on polyethylene and stainless steel. The ability of these 6 foodborne pathogens to form biofilms showed different trends depending on the type of bacteria and the instrument material, i.e., polyethylene and stainless steel.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.139-145
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• 2003

The purpose of this study was to investigate the awareness and practice of Korean consumer on food safety. A telephone survey was conducted from 1,040 adults randomly selected from each province and large city of Korea. Therefore, 12.4% of the subjects experienced foodborne illness at least once a year and 0.3% was hospitalized due to the illness. General restaurant (37.2%) and home (21.2%) were the main causative place of foodborne illness, and the most frequently associated foods were meat and meat products (41.7%) and fish and fish products (18.7%). Regarding the causative agent of foodborne illness, the respsondents were aware of Cholera (75.5%), Vibrio gastroenteritis (73%), Shigellosis (65.5%), Bacillary dysentery (65.5%) and Salmonellosis (47.5%) very well; however very few were aware of Listeriosis (9.9%) and brucellosis (8.3%) and ever believed they were not food-related illness. When the survey data were analyzed based on 3 models (Model 1: Knowledge about the pathogens associated food and water, Model 2: The awareness of food safety, Model 3: Attitudes and behavior about foodborne disease prevention and measure) by Multiple regression analysis. The results showed that the awareness of the causative agent of foodborne illness was significantly related with the previous experience of foodborne illness (OR: 1.714) followed by education level (OR: 0.536) and married status (OR: 0.527). The awareness of food safety was significatly related with education level (OR: 0.702). Education (OR: 0.816) and gender (OR:0.650) were the main factors affecting the awareness of the practice to prevent foodborne illness. However, the previous experience of foodborne illness and food safety education, and the awareness of food safety did not show any correlation, suggesting that the experience and awareness of foodborne illness do not affect the real practice of food safety.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.