• Bulletin of Food Technology
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• v.18 no.1
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• pp.91-98
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• 2005

Aims: As a preliminary experiment on new sanitizer delivery tools, the efficacy of aerosolizedsanitizer on foodborne pathogens was investigated in larger model chamber system.Methods: Peroxyacetic acid and hydrogen peroxide were aerosolized in a model system againstartificially inoculated target microorganisms on laboratory media. Cultures of 4 different foodborne pathogens were inoculated and affixed onto 3 different heights (bottom, wall, and ceiling), and 3different orientations (face-down, vertical, and face-down) inside a commercial semi-trailer cabinet(14.6 x 2.6 x 2.8 m). Sanitizer was aerosolized into 2 m droplet size fog and treated for 1 h atambient temperature.Results: Populations of Bacillus cereus, Listeria innocua, Staphylococcus aureus, and Salmonellatyphimurium were reduced by an average of 3.09, 7.69, 6.93 and 8.18 log units per plate, respectively.Interestingly, L. innocua, Staph. aureus, and Salm. typhimurium showed statistically not different (P$\leq$ 0.05) reduction patterns relative to height and orientation that were never expected in a sprayingsystemConclusion and significance: Aerosolized sanitizers diffuse like gaseous sanitizers, so it has greatpotential for use in commercial applications.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.260-263
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• 2006

In this study, we investigated the antimicrobial effect of 14 different herbal petal extracts on various foodborne and food spoilage bacteria. Herbal petal extracts were prepared with 70% ethanol followed by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. Antimicrobial activity was highest in the ethanol fraction from roselle (Hibiscus sabdariffa L.) petals as determined by the paper disc method. The roselle ethanol extract retarded the growth of food spoilage bacteria in kimbap (rice rolled in dried laver). Foodborne microorganisms (e.g. Bacillus cereus and Clostridium perfringens), on the other hand, were most efficiently inhibited by the ethyl acetate fraction of the roselle petal extract as determined by growth inhibition curves. Our study shows that roselle petals harbor antimicrobial activity against foodborne and food spoilage microorganisms. The critical ingredient is highly enriched in the ethyl acetate fraction of the extract.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.93-94
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• 2003

In recent, there are many report about nonthermal disinfection using electorlyzed water, Also, foodborne illnesses associated with pathogenic bacteria such as Listeria monocytogenes and Escherichia coli O157:H7 have raised concerns about the adequacy of disinfectants (Kim et at., 2000). Foodborne pathogens in vegetables and kitchen apparatus are not easy to disinfect but also hard to use chemical compounds for disinfection. (omitted)

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1997.10a
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• pp.13-19
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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 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 service establishments. Food safety practices of school lunch programs in foreign countries were reviewed. Temperature control is the most critical part of keeping the foods safe. In order to prevent foodbrorne 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 contamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• Food Science and Industry
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• v.53 no.3
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• pp.264-276
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• 2020

Ionizing radiation is one of the efficient non-thermal pasteurization methods. The US Food and Drug Administration (FDA) allows the use of ionizing radiation to a dose up to 10 kGy for controlling foodborne pathogens and extending the self-life of foods. Recently X-rays, generated on absorption of high energy electrons in an appropriate metal target, have been used commercially for sterilization purposes. X-rays have the advantages of higher penetration power than E-beams and absence of harmful radioactive sources, such as Cobalt-60 or Cesium-137 associated with gamma-rays. That is why it has continued to receive attention as an attractive alternative to gamma-ray or E-beam irradiation. In this article, the potential of X-ray irradiation for controlling foodborne pathogens in various food products and necessary pre-requisite knowledge for the introduction of X-ray irradiation to the Korean food industry will be provided.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.345-352
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• 2023

Antibacterial activity against foodborne bacteria (Bacillus cereus, Staphylococcus aureus, Salmonella Enteritidis) and inhibitory activity against murine norovirus, a human norovirus surrogate, of 28 extracts from plants endemic to Korea were investigated in this study. All plant extracts showed antibacterial activity only against gram-positive bacteria, B. cereus and S. aureus. Extracts from Callistemon speciosus and Nymphaea tetragona showed inhibition zones of 16.54 and 24.35 mm against B. cereus and S. aureus, respectively, presenting the highest antibacterial activities recorded in this study. Among all samples, Ardisia japonica extract at concentrations of 100 and 200 ㎍/mL showed the highest virucidal activities of 96.6 and 100.0%, respectively. Ardisia japonica, Duchesnea indica, Polygonum aviculare, and Geum japonicum extracts showed high antibacterial and virucidal activity simultaneously without Raw 264.7 cell cytotoxicity. These plant extracts may serve as potential antimicrobials to control foodborne infections.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.68-76
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• 2021

Foodborne outbreaks frequently occur worldwide and result in huge economic losses. It is the therefore important to estimate the costs associated with foodborne diseases to minimize the economic damage. At the same time, it is difficult to accurately estimate the economic loss from foodborne disease due to a wide variety of cost components. In Korea, there are a limited number of analytical studies attempting to estimate such costs. In this study we investigated the components of economic cost used in foreign countries to better estimate the cost of foodborne disease in Korea. Seven recent studies investigated the cost components used to estimate the cost of foodborne disease in humans. This study categorized the economic loss into four types of cost: direct costs, indirect costs, food business costs, and government administration costs. The healthcare costs most often included were medical (outpatient) and hospital costs (inpatient). However, these cost components should be selected according to the systems and budgets of medical services by country. For non-healthcare costs, several other studies considered transportation costs to the hospital as an exception to the cost of inpatient care. So, further discussion is needed on whether to consider inpatient care costs. Among the indirect costs, premature mortality, lost productivity, lost leisure time, and lost quality of life/pain, grief and suffering costs were considered, but the opportunity costs for hospital visits were not considered in any of the above studies. As with healthcare costs, government administration costs should also be considered appropriate cost components due to the difference in government budget systems, for example. Our findings will provide fundamental information for economic analysis associated with foodborne diseases to improve food safety policy in Korea.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.6-15
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• 2014

This study was performed to acquire the information on the foodborne pathogen risk management programs in a couple of developed countries by the expert meeting and searching the information on the web. The backgrounds, strategies and effects related to microbial hazards of the foodborne pathogen reduction programs in fresh produce (US), Escherichia coli O157:H7 in ground beef (US), Salmonella in chicken, pork and eggs (Denmark), and Vibrio parahaemolyticus in seafood (Japan) were investigated for case study. A comparison among the pathogen reduction programs was conducted to find advantages and disadvantages and implications of the policies to bring out implications of the programs. A model for foodborne pathogen reduction program was developed based on both the CODEX risk management scheme and the case studies as follows; 1) preliminary risk management activities, 2) planing a foodborne pathogen reduction program, 3) option identification and selection, 4) implementation (conducting the each stake-holders role and applying the intervention methods), 5) monitoring activities, 6) interim review, 7) continuation or amendment of implementation method by the interim review before achieving the goal, and 8) final review and additional cost-benefit analysis if necessary. This proposed model according to the role of the stake-holders can be used to conduct microbial risk management programs in Korea in the near future.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.356-365
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• 2012

There have been growing concerns among people about food safety due to insufficient information on foodborne pathogens. In this study, we developed a risk priority of 15 foodborne pathogens. For the priority determination we collected risk profile criteria information from CODEX Alimentarius Commission and developed countries. The basis for criteria we selected from information of surveillance were frequency and severity of disease, frequency of consumption and probability of cross-contamination. We also considered foodborne pathogens which have been managed in developed countries though those pathogens are not currently managed appropriately in Korea. Priorities were divided into three groups following these consideration. The first priority group includes Norovirus, pathogenic E. coli, Salmonella spp, Clostridium botulinum and Listeria monocytogenes. The second priority group includes Vibrio parahaemolyticus, Stapylococcus aureus, Campylobacter jejuni and Bacillus cereus, and the third priority group includes Clostridium perfringens, Yersinia enterocolitica, Shigella spp, Cronobacter sakazakii and Hepatitis A virus. Our results could be applied to prevent foodborne illness from fresh produce.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1753-1762
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• 2017

Sea cucumber (Apostichopus japonicus) is a popular seafood source in Asia, including South Korea, and its consumption has recently increased with recognition of its medicinal properties. However, because raw sea cucumber contains various microbes, its ingestion can cause foodborne illness. Therefore, analysis of the microbiota in the whole body of sea cucumber can extend our understanding of foodborne illness caused by microorganisms and help to better manage products. We collected 40 sea cucumbers from four different sites in August and November, which are known as the maximum production areas in Korea. The microbiota was analyzed by an Illumina MiSeq system, and bacterial amounts were quantified by real-time PCR. The diversity and bacterial amounts in sea cucumber were higher in August than in November. Alpha-, Beta-, and Gammaproteobacteria were common dominant classes in all samples. However, the microbiota composition differed according to sampling time and site. Staphylococcus warneri and Propionibacterium acnes were commonly detected potential pathogens in August and November samples, respectively. The effect of experimental Vibrio parahaemolyticus infection on the indigenous microbiota of sea cucumber was analyzed at different temperatures, revealing clear alterations of Psychrobacter and Moraxella; thus, these shifts can be used as indicators for monitoring infection of sea cucumber. Although further studies are needed to clarify and understand the virulence and mechanisms of the identified pathogens of sea cucumber, our study provides a valuable reference for determining the potential of foodborne illness caused by sea cucumber ingestion and to develop monitoring strategies of products using microbiota information.