• Korean Journal of Environmental Biology
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• v.41 no.3
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• pp.325-334
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• 2023

The invasive red swamp crayfish, Procambarus clarkii, is native to south-central United States and northeastern Mexico. Recently, it has been being spreading in the wild in South Korea. However, its primary sources, introduction routes, establishment, and expansion in South Korea remain unclear. Here, we analyzed genetic diversity and population genetic structures of its domestic natural populations during early invasion, commercial stock from local aquaria (a suspected introduction source), and original United States population using mitochondrial COI gene sequences for 267 individuals and eight microsatellite markers for 158 individuals. Natural and commercial populations of P. clarkii showed reduced genetic diversity (e.g., haplotype diversity and allelic richness). The highest genetic diversity was observed in one original source population based on both genetic markers. Despite a large number of individuals in commercial aquaria, we detected remarkably low genetic diversity and only three haplotypes among 226 individuals, suggesting an inbred population likely originating from a small founder group. Additionally, the low genetic diversity in the natural population indicates a small effective population size during early establishment of P. clarkii in South Korea. Interestingly, genetic differentiation between natural populations and the United States population was lower than that between natural populations and aquarium populations. This suggests that various genetic types from the United States likely have entered different domestic aquariums, leading to distinct natural populations through separate pathways. Results of our study will provide an insight on the level of genetic divergence and population differentiation during the initial stage of invasion of non-indigenous species into new environments.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.349-355
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• 2016

This study was performed to investigate food safety of 18,446 distribution foods in the northern Gyeongii area from 2010 to 2014 year. Food safety analysis was conducted by using Korean food code and food additives code. Fail determination about standards and specifications was 184 cases of 18,446 distribution foods, which represented about 1.00% fail rate of total cases. In the case of collected by food sanitation inspector, fail determination was 124 cases of 13,706 foods and showed about 0.90% fail rate. In the case of requested for food safety inspection, fail determination was 42 cases of 3,419 foods and showed about 1.23% fail rate. Results of fail determination by years, 61 cases (about 1.66%) detected fail among 3,683 foods in 2010 year, 37 cases (about 0.96%) detected fail among 3,863 foods in 2011 year, 44 cases (about 1.18%) detected fail among 3,721 foods in 2012 year, 25 cases (about 0.68%) detected fail among 3,669 foods in 2013 year, and 17 cases (about 0.48%) detected fail among 3,510 foods in 2014 year. In distribution of fail rate by month, september was showed the highest fail rate at 2.54% compared with other months. Fail determination by type of foods showed that 23 cases of perilla oil detected fail in 204 foods (about 11.27%), 32 cases of sesame oil detected fail in 394 foods (about 8.12%), 9 cases of pickles detected fail in 177 foods (about 5.08%), and 10 cases of red pepper powder detected fail in 283 foods (about 3.53%). For analysis of fail determination by examination items, microorganism was 28 fail cases (15.22%) and that was the highest level among examination items, linolenic acid and acid value were 27 fail cases (14.67%), iodine value was 19 fail cases (10.33%), content amount was 16 fail cases (8.70%), and sulfur dioxide was 9 fail cases (4.89%). In conclusion, the result of this study indicate that various fail determination items were detected of distribution foods on the market during the past five years and it was showed to higher hazard occurrence potential due to food. Therefore, more strict food safety control will be need for improving human health by prevent food health problem and ensure food safety.