• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.7-12
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• 2013

This study presents the influence on growth properties determined using a novel predictive growth model of wild-type Salmonella spp. KSC 101 by variations in the temperature and time during cut packaging in cold, uncooked pork meat. The experiment performed for model development included an arrangement of different temperatures ($0^{\circ}C$, $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$) and time durations (0, 1, 2, and 3 hours) that reflect actual pork-cut and packaging processes. No growth was observed at $0^{\circ}C$ and $5^{\circ}C$, whereas some growth was observed at $10^{\circ}C$, $15^{\circ}C$, and $20^{\circ}C$, with a mean increase of only 0.34 log CFU/g. The growth observed at $20^{\circ}C$ was more robust than that observed at $15^{\circ}C$, but the difference was not statistically significant (p > 0.05). However, compared with PMP (Pathogen Modeling Program), the wild-type Salmonella spp. KSC 101 showed a more rapid growth. We used the Gompertz 4 parameter equation as the primary model, and the exponential decay formula as the secondary model. The estimated $R^2$ values were 0.99 or higher. The developed model was evaluated by comparison of the experimental and predictive values, and the values were in agreement with the ${\pm}0.5$ log CFU/g, although the RMSE (Root mean square error) value was 0.103, which indicates a slight overestimation. Therefore, we suggest that the developed predictive growth model would be useful as a tool for evaluating sanitation criteria in pork cut-packaging processes.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.582-588
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• 2001

To control the growth of Salmonella on raw chicken supplied in food service, they were isolated and analysed for their physiological characteristics. Total viable microbe counts under the skin of the chicken amounted to 10% of numbers on their skin. Fifty one of Salmonella were isolated and identified from 75 chicken carcass samples. About 70% of the isolates showed resistance to more than four antibiotics, which indicated very high resistance among the strains ever reported in Korea. Lactic acid and trisodium phosphate(TSP) as sanitizing agent were applied to the Salmonella spp. isolates by agar diffusion method. The resistance by isolates to those sanitizing agents was compared with type strains of S. typhimurium ATCC 14028, S. typhimurium ATCC 12023, S. heidelberg and S. enteritidis. The isolates showed similar or less resistance to the type strains as for the lactic acid. However, as for trisodium phosphate known recently as a good sanitizer, 50% of the isolates showed more resistant compared with the type strains. Also, the treatment time and regeneration medium affected significantly the resistance of the isolates, which indicates that more careful test might be needed for TSP's practical application to raw chicken. Therefore, From the results, it is suggested that antibiotic treatment during breeding broiler and contamination after slaughtering should be minimized along with careful use of sanitizing agent in order to ensure more safe raw chicken supply.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.349-353
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• 2008

This study was performed to determine the adherence rates of standard type Salmonella Typhimurium (ST) and wild type Salmonella spp.(WT) in pork after the following contact types and times at $10^{\circ}C$: pork meat (2, 6, 24 hr), conveyer belt (2, 6 hr), stainless steel (2, 6 hr), and cutting board (2, 6 hr). After 6 hr of pork meat to meat fat contact, the adherence rates for ST and WT were approximately 4.21 and 26.87%, respectively, and after 6 hrs of pork meat to red meat contact they were 16.40 and 27.48%, respectively. However, after 24 hr of both types of contact, ST and WT showed 100% adherence rates. The adherence rates for ST after 2 hr and 6 hr of pork meat to conveyer belt contact were 1.34 and 0.60%, respectively, while the adherence rate for WT was 5.14% after 6 hr of contact. After pork meat to stainless steel contact, ST showed adherence rates of zero and 1.59% after 6 and 24 hr of contact, respectively, while the adherence rates for WT ranged from 0.17% after 2 hr to 5.01% after 6 hr. On the other hand, neither ST nor WT offered adherence data following pork meat to cutting board contact. These results suggest that the adherence rates of ST and WT after pork meat to pork meat contact or pork meat to processing surface contact were significantly affected by the contact time and WT presented much higher adherence rates for both types of transmission than ST.

• Korean Journal of Veterinary Service
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• v.43 no.3
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• pp.155-159
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• 2020

This study was conducted to investigate the infection of livestock diseases using 500 blood samples from wild boars captured in six cities and one county in northern Gyeonggi province, South Korea. We examined 239 cases of classical swine fever virus (CSFV), and each of 500 cases of foot and mouth disease virus (FMDV), porcine reproductive and respiratory syndrome virus (PRRSV), porcine circovirus type 2 (PCV2), Mycoplasma hyopneumoniae (MH), Actinobacillus pleuropneumoniae (APP), Pasteurella multocida type A (PMA), Hemophilus parasuis (HP), Salmonella (Sal.) spp. infections. Antibodies were detected against CSFV (23.4%), PRRSV (4.0%), PCV2 (60.4%), MH (3.0%), APP (69.2%), PMA (52.8%), HP (11.8%), and Sal. spp. infections (37.2%). No antibodies were detected against FMDV. As a result of antigenic analysis of 68 positive cases (13.6%) out of 500 PRRS antigen tests, 61 North American cases, 6 European cases, 1 North American-European complex case. PCV2 has 158 positive cases (31.6%) out of 500 antigen tests, and the results indicate that a considerable number of individuals are infected. To our knowledge, this is the first seroprevalence report of MH, APP, PMA, HP, and Sal. spp. infections in wild boars in South Korea.

• Journal of Microbiology and Biotechnology
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• v.26 no.7
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• pp.1173-1181
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• 2016

Salmonella spp. are gram-negative flagellated bacteria that cause a variety of diseases in humans and animals, ranging from mild gastroenteritis to severe systemic infection. To explore development of a potent vaccine against Salmonella infections, the gene encoding outer membrane protein L (ompL) was inserted into the swinepox virus (SPV) genome by homologous recombination. PCR, western blot, and immunofluorescence assays were used to verify the recombinant swinepox virus rSPV-OmpL. The immune responses and protection efficacy of rSPV-OmpL were assessed in a mouse model. Forty mice were assigned to four groups, which were immunized with rSPV-OmpL, inactive Salmonella (positive control), wild-type SPV (wtSPV; negative control), or PBS (challenge control), respectively. The OmpL-specific antibody in the rSPV-OmpL-immunized group increased dramatically and continuously over time post-vaccination, and was present at a significantly higher level than in the positive control group (p < 0.05). The concentrations of IFN-γ and IL-4, which represent Th1-type and Th2-type cytokine responses, were significantly higher (p < 0.05) in the rSPV-OmpL-vaccinated group than in the other three groups. After intraperitoneal challenge with a lethal dose of Salmonella typhimurium CVCC542, eight out of ten mice in the rSPV-OmpL-vaccinated group were protected, whereas all the mice in the negative control and challenge control groups died within 3 days. Passive immune protection assays showed that hyperimmune sera against OmpL could provide mice with effective protection against challenge from S. typhimurium. The recombinant swinepox virus rSPV-OmpL might serve as a promising vaccine against Salmonella infection.