• Journal of Microbiology and Biotechnology
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• 제31권12호
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• pp.1701-1708
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• 2021

Food safety is the most important global health issue due to foodborne pathogens after consumption of contaminated food. Foodborne bacteria such as Escherichia coli, Salmonella enterica, Staphylococcus aureus, Campylobacter spp., Bacillus cereus, Vibrio spp., Yersinia enterocolitica and Clostridium perfringens are leading causes of the majority of foodborne illnesses and deaths. These foodborne pathogens often come from the livestock feces, thus, we analyzed fecal microbial communities of three different livestock species to investigate the prevalence of foodborne pathogens in livestock feces using metagenomics analysis. Our data showed that alpha diversities of microbial communities were different according to livestock species. The microbial diversity of cattle feces was higher than that of chicken or pig feces. Moreover, microbial communities were significantly different among these three livestock species (cattle, chicken, and pig). At the genus level, Staphylococcus and Clostridium were found in all livestock feces, with chicken feces having higher relative abundances of Staphylococcus and Clostridium than cattle and pig feces. Genera Bacillus, Campylobacter, and Vibrio were detected in cattle feces. Chicken samples contained Bacillus, Listeria, and Salmonella with low relative abundance. Other genera such as Corynebacterium, Streptococcus, Neisseria, Helicobacter, Enterobacter, Klebsiella, and Pseudomonas known to be opportunistic pathogens were also detected in cattle, chicken, and pig feces. Results of this study might be useful for controlling the spread of foodborne pathogens in farm environments known to provide natural sources of these microorganisms.

• 식품기술
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• 제18권1호
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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.

• 한국식품과학회지
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• 제31권5호
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• pp.1315-1323
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• 1999

Automated turbidometer, Bioscreen(Labsystem)을 이용하여 tryptic soy broth에 에탄올(3%, 5%. 7%(v/v)) 및 유기산( 초산, 구연산 .젖산, 피로피온산 및 주석만(W/V))을 단독으로 첨가하거나, 혼합하여 Staphylococcus aureus, Salmonella typimurium, Escherichia coil O157 : H7, Listeria monocytogenes의 증식 곡선의 면적(AREA)과, 최대성장율(MGR), MGT(minimum generation time), DT(detection time)를 조사하였다. 모든 균주는 7% 에탄올에서 24 시간 동안 전혀 증식하지 못했으나 0.1% 유기산에서는 미생물의 종류와 유기산의 종류에 따라 다양한 양상을 보였다. S. aureus의 경우 프로피온산이 뚜렷한 증식 저해 효과를 나타내었으며, S. typhimurium의 경우 초산이 비교적 높은 효과를 보였다 L. monocytogenes에 대해서는 프로피온산, 주석산 및 젖산이 뚜렷한 증식 저해 효과를 보인 반면, E. coil O157 : H7의 경우에는 초산과 프로피온산이 효과가 있었다. 1%· 에탄올과 0.01% 유기산을 병용했을 때 S. typhimurium은 AREA에서 2% 에탄올 및 0.05% 초산의 증식 저해율과 비슷한 효과를 보였으며, L. monocytogenes는 AREA에서 0.05%프로피온산 및 MGR, MGT, DT에서 2% 에탄올과 비슷한 저해율을 보였다. S. aureus은 0.01% 프로피온산을 단독으로 사용했을 때가 오히려 0.01% 프로온피산과 1% 에탄올을 동시에 처리한 경우보다도 월등히 증식 저해 효과를 나타내었으며, E. coil O157 : H7은 1% 에탄올과 0.01% 유기산을 동시에 사용해도 AREA를 제외하고는 증식 저해를 받지 않았다.

• Food Science and Biotechnology
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• 제17권3호
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• pp.483-488
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• 2008

Foodborne pathogenic bacteria in various food samples in Korea were monitored and the obtained data was statistically analyzed. A total of 1,240 food samples including 280 sashimi, 244 processed frozen products, 258 kimbab (cooked rice wrapped with seaweed), 337 soybean pastes were obtained from 7 cities including Seoul in Korea. Microorganisms tested were Bacillus cereus, Salmonella spp., Staphylococcus aureus, Escherichia coli, E. coli O157:H7, Vibrio parahaemolyticus, Yersinia enterocolitica, Listeria monocytogenes, Campylobacter jejuni, and Clostridium perfringens. The contaminated microorganisms in food samples were comprised of 10.55% B. cereus, 2.7% S. aureus, 2.0% V. parahaemolyticus, 0.8% C. perfringens, 0.2% Y. enterocolitica, and 0.1% of L. monocytogenes, respectively. Salmonella spp., C. jejuni, and E. coli O157:H7 were not detected in any of the food samples. Particularly, B. cereus that harbors the enterotoxin gene was detected in various foods and regions in Korea, therefore it should be a given special consideration not to allow the hazardous level of contamination.

• 한국자원식물학회지
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• 제23권5호
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• pp.430-435
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• 2010

본 연구는 천연 식품보존료 개발의 일환으로 한약 재료로 이용되고 있는 개머루덩굴을 에탄올로 추출하여 식품부패 및 병원성 미생물에 대한 항균활성을 조사하였다. 개머루덩굴 에탄올 추출물은 식품부패 및 병원성 미생물에 대해 농도 의존적으로 항균효과를 보였으며, 그 중에서 Escherichia coli O157:H7 균에 대해 가장 높은 항균효과를 보였다. 또 개머루덩굴 에탄올 추출물이 식중독 유발세균의 성장에 미치는 효과를 검정하기 위해 Salmonella typhimurium, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli O157:H7 균들의 배양액에 개머루덩굴 에탄올 추출물의 농도를 250, 500, 1,000, 2,000 mg/L 각 농도별로 첨가하여 생육을 조사한 결과 250 mg/L까지는 대조군과 별 차이를 보이지 않았으나 500 mg/L 이상에서는 유의적인(p<0.05) 감소를 관찰할 수 있었다. 본 연구결과는 개머루덩굴 에탄올 추출물이 식중독을 유발시키는 세균에 대하여 우수한 항균작용을 나타내고 있으며, 따라서 개머루덩굴이 효과적인 천연보존료로서 이용될 수 있음을 시사하고 있다.

• 한국식품위생안전성학회지
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• 제35권5호
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• pp.419-429
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• 2020

식품 매개 병원균에 의한 문제는 식품산업뿐 아니라 세계 공공 보건에서도 문제가 된다. 최근 몇 년 간, 발효기술은 식품 내 병원성 미생물의 불활성화 및 이를 조절하기 위한 값 싸고 안전한 방법이라는 것이 밝혀졌다. 유산균 발효는 병원성 세균 및 바이러스에 대해 유의적인 항균효과를 갖는 과학적 증거를 보였다. 유기산, 박테리오신 및 과산화수소와 같은 유산균 대사체는 식품 매개 병원균에 대해 악영향을 미치고 이는 이들의 저해작용으로 이어진다. 이 화합물들은 물리적 결함만을 야기하는 것이 아니라 병원균의 유전자 발현에 대해서도 유의적인 저해 효과를 나타낸다. 게다가, 식품 내 유산균의 존재는 병원균에 대해 영양적인 경쟁을 제공하며 모든 요인이 그 성장을 억제한다. 본 연구는 유산균의 항균력, 분자생물학적 메커니즘 및 식품 매개 병원균의 불활성화를 위한 응용에 대하여 우리의 현 지식을 검토한다.

• 한국식품조리과학회지
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• 제17권6호
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• pp.565-570
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• 2001

본 연구에서는 쇠비름을 메탄올로 추출하여 식품의 부패나 식중독성을 유발하는 세균과 곰팡이에 대한 추출물의 항균활성을 검토하고 그들의 최소생육저해농도를 결정하였으며 쇠비름 추출물의 구성성분과 함량을 분석하였다. 쇠비름은 특히 P. citreonigrum 균주에 대해 매우 높은 항균효과를 보였고 S aureus, K. pneumoniae에 대해서는 benzoic acid에 상응할 만한 항균효과를 나타내었다. 쇠비름 메탄올 추출물은 200mg/$m\ell$ 농도에서 S. aureus와 P. citreonigrum의 생육을 억제하였고, 250 mg/$m\ell$ 농도에서 K. pneumoniae의 생육을 억제하였으며, 300 mg/$m\ell$ 농도에서 P. aeruginosa와 E. coli의 생육을 억제하였다. 따라서 이들 균주에 의한 식품의 부패 및 식중독이 우려되는 식품의 항균제로서 쇠비름의 사용 가능성을 볼 수 있었다. 쇠비름 메탄올 추출물의 분석결과 전체 147가지 성분이 분석되었으며 acid 및 ester류가 41.06%로 추출물의 가장 많은 부분을 차지하고 있었다. 또한 세균, 곰팡이, 효모와 같은 미생물에 항균활성을 나타내는 것으로 보고되어 있는 2,3-dihydro-benzofuran, 4-hydroxy-3-methoxy- benzoic acid와 4-hydroxy benzeneethanol 등의 성분들이 검출되었다.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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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.

• 한국축산식품학회지
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• 제44권1호
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• pp.19-38
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• 2024

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

• 한국식품영양학회지
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• 제31권2호
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• pp.308-312
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• 2018

Even though chlorine dioxide ($ClO_2$) is utilized in a pre-treatment due to its effective sterilizing activity for microorganisms and its safety for food, it has a limitation in maintaining freshness of the food product. In this study, a low-concentration $ClO_2$ gas was produced in a packaging form of air-permeable gel pack so that it could be released continuously over several days. The amount of $ClO_2$ gas emission and microbial inactivation effect against foodborne pathogens were measured during the release of $ClO_2$ gas. As a result of measuring the change of color in order to confirm whether the chlorine dioxide gas was eluted in the form of a sustained release, the yellowness was significantly higher at higher gel pack concentration and higher value during storage periods. The slow-released $ClO_2$ gel-pack showed clear inactivation effect against Escherichia coli and Staphylococcus aureus with 99.9% inactivation efficiency. As a result of measuring the sterilization effect of Listeria monocytogenes by the concentration of chlorine dioxide gas, the sterilization effect was increased as the concentration was increased. Therefore, the slow-released $ClO_2$ gel-pack is feasible to apply for industry usages.