• Journal of Periodontal and Implant Science
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• v.32 no.3
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• pp.685-695
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• 2002

황색 포도상구균은 급성 구강 감염에 있어서의 병원균이다. 그러나 그러한 황색 포도상구균의 병원성 기전은 완전히 이해되지 않았다. 이전 실험에서 황색 포도상구균의 단백질 A와 골격근의 액틴 필라멘트는 인체 상피 세포로의 황색 포도상구균의 침입에 관여한다. 구강 내 감염에 있어서의 황색 포도상구균의 병원성 기전을 조사하기 위해 인체의 치은 섬유모 세포에 대한 침입이 연구되고 있다. 급성 구강 감염을 가진 환자로부터 분리된 ATCC 25923 황색 포도상구균과 OPT 2 황색 포도상구균의 침입은 시간(0-120분)에 의존한다는 사실을 밝혀냈다. 60분을 초과하는 배양시간은 다시 배양된 균집락수 증가를 가져왔다. 배지에 접종한 세균의 숫자가 증가할 때 (100?10,000,000 cfu/ml/well), 직선적으로 증가한다. 단백질 A가 결핍된 Wood 46 황색 포도상구균의 침입은 단백질 A가 발현된 균주(ATCC 25923과 OPT 2)의 침입보다 훨씬 낮았다. 액틴 필라멘트의 합성을 방해하는 Cytochalasin D는 인체 치은 섬유모세포로 황색 포도상구균 (ATCC 25923과 OPT 2)이 침입하는 것을 방해한다. 이러한 결과는 구강내 감염을 일으키는 황색 포도상구균의 병원성 기전이 세포내 침입에 관여하고, 황색 포도상구균 단백질 A와 골격근의 액틴 필라멘트가 인체 치은 섬유모세포로의 황색 포도상구균의 침입 조절에 관여한다는 것을 보여준다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.2 s.57
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• pp.93-97
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• 2006

Staphylococcus aureus is found on the skin of $78{\sim}100%$ of children and adults with atopic dermatitis (AD) but only on the skin of $2{\sim}25%$ of healthy subjects. It is known that S. aureus and their endotoxins as superantigen have important roles in the exacerbation and prolongation of AD. This study was carried out for the detection of S. aureus in the skin of AD, age, sex, outbreak age of AD, treatment duration, aggravation season, and the relation of ooze and S. aureus. Most patients (84%) with AD show colonization of the skin with S. aureus and there is a correlation between the degree of colonization and the serous exudate. It seems likely that the inhibition of S. aureus is associated with improvement in the skin of AD patients.

• Journal of the Korean Chemical Society
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• v.57 no.1
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• pp.81-87
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• 2013

Staphylococcus aureus is the most important pathogen in nosocomial infections, including bloodstream infections. Prompt identification of S. aureus from blood cultures and detection of methicillin resistance are essential in cases of suspected sepsis. We have studied a new method for the sequence-specific visual detection of minute amounts of nucleic acids using intercalating reaction by addition of SYBR Green to amplicons of LAMP, and it's a unique gene amplification method in which DNA can be isothermally amplified using only one enzyme. Staphylococcus-LAMP, which targets the spa gene, encoding S.aureus-specific protein A, and the mecA gene, encoding penicillin-binding protein-2' for methicillin resistance, detected MRSA and MRSE. In this study, by using LAMP assay, I detected for Staphylococcus aureus and Staphylococcus epidermidis concentration in the clinical sample. The detection of Staphylococcus aureus and Staphylococcus epidermidis was tested by using serial 10-fold dilutions standard solution. I have accurate detected the limit of detection, sensitity, specificity and reproducibility of the assay. The Bio-chip based LAMP assay allowed easy, rapid, accurate and sensitive detection of infection with Staphylococcus and especially applicable in a resource-limited situation.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.648-654
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• 2011

Staphylococcus aureus, a major human pathogen, produces a wide array of toxins, which causes various types of disease symptoms. Prevalence of S. aureus in various foods collected during 2006-2008 in Korea was investigated. S. aureus was isolated from 275 of 5,186 (5.3%) food samples collected from hyper-markets in Korea. Seasonal temperature affected the prevalence of S. aureus in various foods with high isolation rate during the summer. Most of the enterotoxigenic strains produced enterotoxin A only or enterotoxin A in combination with another toxin. A total of 54.5% of the tested strains contained either one or more enterotoxin genes and 3.6% possessed a tst gene. This study offers basic information for securing the stability of food during storage and circulation, and provides an epidemiological tool to study the cause, origin and temporal spread of S. aureus food poisoning.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.661-669
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• 2020

Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37℃). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10℃. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10-10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.121-128
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• 2008

The aim of this study was to develop a LightCycler-based real time PCR (LC-PCR) assay and to evaluate its diagnostic use for the detection of Staphylococcus aureus in raw milk samples. Following amplification of 113 bp of coa gene encoding an coagulase precursor specific for Staphylococcus aureus, melting curve and DNA sequencing analysis was performed to verify the specificity of the PCR products. Amplification of 209 bp gene encoding an altered penicillin-binding protein, PBP2a (mecA), melting curve analysis and DNA sequencing analysis was performed to verify methicillin resistance Staphylococcus aureus (MRSA). According to this study, 6 of 647 raw milk samples showed S. aureus positive and 2 of them showed a mecA positive and the detection limit was 10 fg of DNA. And we also isolated Staphylococcus chromogenes a causative agent of exudative epidermitis in pigs and cattle from 3 samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.938-943
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• 2007

This study investigated the hazard analysis of ready-to-eat sandwiches sold in various establishments. Sandwich samples were collected from convenience stores, discount stores, sandwich chain stores, bakery shops, fast-food chain stores, and food service operations located in Daegu and Gyeongbuk. Out of 174 samples, 18 (10.3%) contained coagulase positive staphylococci with counts ranging from 0.30 to 4.08 log CFU/g. There was significant seasonal difference in Staphylococcus aureus isolation; the average count in summer (3.24 log CFU/g) was 3 times higher than that of winter (1.10 log CFU/g) (P<0.001). According to the microbiological guidelines of PHLS for ready-to-eat foods, 95.4% of the samples were acceptable. As a result of enterotoxin producing experimental data ($35^{\circ}C$, pH 5.8, NaCl 0.5%), enterotoxin was not produced in a sandwich until Staphylococcus aureus increased to a level greater than 4.95 log CFU/g. This microbiological hazard analysis data could be applied to future studies on quantitative risk assessment of ready-to-eat foods.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.49-54
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• 2004

The prevention of infectious disease from contaminated foods is very important in public health. Quantitative microbial risk assessment has been used in advance countries to achieve the safety of public health against hazardous microbial causing contaminated foods. This study was conducted to estimate maximum edible time without producing enterotoxin from Staphylococcus aureus in Kimbap selling at different domestic store using Food MicroModel and monitoring data and to compute maximum edible time by temperature with 99th percentile safety probability based on only restaurant data. For estimating maximum edible time, model operation conditions like reaching time at 2 ${\times}$ 10$^{7}$ , which enterotoxin was known as producing point from S. aureus, temperature of 28∼3$0^{\circ}C$, pH 5.2, NaCl 0.22%, aw(water activity) 0.99, and intaking one serving size of 171g in Kimbap were considered. Estimated maximum edible times by regarding outdoor temperature in summer were 3.9∼4.6 hrs in restaurant, 6.7∼7.9 hrs in department store and 7.4∼8.7 hrs in convenient store. Based on restaurant data, estimated maximum edible times with 99th percentile safety probability by temperature were 1.9 hrs in 3$0^{\circ}C$ and 17.7 hrs in 15$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.655-660
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• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1001-1008
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• 1996

Staphylococcal food poisoning is the major cause of bacterial food poisoning occurring in this country. Therefore government regulates commercial foods through Official Dictionary of Food that there should be free of enterotoxigenic Staphylococcus aureus in Korean rice cakes, bread, and a box lunch. Since at least 5 days are required to identify the S. aureus by the official method in the Dictionary it is difficult to prevent the food poisoning and the investigation of the outbreaks. In this report an improved determination method of the S. aureus has been developed using polymerase chain reaction (PCR) technique. Sense and antisense primers for specific amplification of genes encoding staphylococcal enterotoxins were designed and synthesized for the PCR. Rapid chromosomal DNA isolation method was also developed from S. aureus using lysostaphin. The PCR condition was developed as follows. Reaction solution $(50\;{\mu}l)$ consisted of target DNA $2\;{\mu}l$ (about 20ng), 10X buffer $5\;{\mu}l$, primer 100pmole, dNTP (10 mM) $4\;{\mu}l$ and Taq DNA polymerase 2.5 unit in a thin-wall tube. Operation condition of the PCR was 5 min pre-denaturation at $94^{\circ}C$, 15 sec denaturation at $94^{\circ}C$, 15 sec annealing at $50^{\circ}C$, 20 sec extension at $72^{\circ}C$, and 5 min post-extension at $72^{\circ}C$, and 30 cycles of denaturation-annealing- extension. Using the PCR with Perkin Elmer GeneAmp PCR system 2400, types of enterotoxigenic S. aureus could be identified from Ddok or bread in a day.