• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.470-474
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• 2003

DNA sequence information on small-subunit rRNA gene (16S rDNA) obtained from food-poisoning bacterial culture was used to investigate the presence of bacterial pathogens in food. By reverse dot blot detection method, presence of food-poisoning bacteria could be confirmed on hybridization of digoxigenin-labeled 16S rDNA Polymerase Chain Reaction (PCR) primer product and biotin-labeled specific oligonucleotide probe. Escherichia coli, Bacillus cereus. and Salmonella sp. were used as the representative food-poisoning bacterial microorganisms. An oligonucleotide probe, based on the variable region of 16S rRNA gene, was used as the specific probe. These tools may be more useful than classic biochemical method for rapid identification of contaminated food.

• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.205-212
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• 1990

Data used for this analysis were 281 outbreaks of food poisoning, excluding single cases, reported during 1981-1989. Patient size of 10 persons or less occupied 38.0% of the out breaks. The most frequently isolated bacterial pathogen was Vibrio, 35.4% ; followed by Salmonella, 27.2% ; Staphylococcus , 17.7% ; Escherichia coli , 17.7%. Plant toxin occupied 64% of poisonous substances. Sixty-six percent of food poisoning reported in urban area resulted from meals consumed in food consumed at home. Raw and under-cooked seafoods were the major cousative foods in food service establishments. Pork which frequently serviced at home ceremonies wes the major causative food in rural area. Mushroom poisoning generally occurred during regular meals at home.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.594-603
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• 2009

The genus Bacillus includes a variety of diverse bacterial species, which are widespread throughout the environment due to their ubiquitous nature. A well-known member of the genus, Bacillus cereus, is a food poisoning bacterium causing both emetic and diarrhoeal disease. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. pumilus, and B. thuringiensis, have also recently been recognized as causative agents of food poisoning. However, reviews and research pertaining to bacilli have focused on B. cereus. Here, we review the literature regarding the potentially toxigenic Bacillus species and the toxins produced that are associated with food poisoning.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.540-543
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• 2003

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

• Journal of Food Hygiene and Safety
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• v.11 no.4
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• pp.277-285
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• 1996

Retrospective study on the comparison of outbreaks of food poisoning for food hygiene in Korea and Japan. The average value of morbidity rate by year in Korea during the period of 1971 to 1992 was 2.9 per 100,000 population, and that of Japan was 29.1. The mean value of mortality rates in case of food poisoning by year in Korea was 2.33%, and that of Japan was 0.07%. When compared the rates of morbidity and mortality between Korea and Japan during the same period, the morbidity rates of Japan were much higher than those of Korea (p<0.01). However, mortality rate of patients in Korea were much higher then those of Japan(p<0.01). Resulting from comparative observation of food poisoning by preparing facilities between Korea and Japan. The highest list the places where the outbreaks occurred was home-made foods accounted for 48.8% of the total cases in Korea and that of Japan was restaurants accounted for 33.0%. Causative foods in Korea, the most common incrimination vehicles were seafood, meat and animal products and grain and vegetables, including mushroom. However, in the case of the common incrimination vehicles Japan were unknown and other foods, seafood, vegetables and meat and animal products etc.. Food poisoning of pathogenic substance in Korea were 60.9% of bacterial food poisoning of the total cases showing that Vibrio species, Salmonella spp., Staphylococcus spp., pathogenic E. coli, Clostridium spp. and other spp. were 33.3%, 26.2%, 16.3%, 5.3%, 0.4% and 18.5%, respectively. On the other hand, in Japan, major causes were Vibrio spp. (45.7%), Staphylococcus spp. (23.7%), Salmonella spp. (16.8%), pathogenic E. coli (3.8%), Clostridium spp. (0.2%) and other spp. (9.6%).

• Journal of Digital Convergence
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• v.14 no.3
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• pp.319-327
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• 2016

This research attempts an analysis that fuses the big data concerning weather variation and health care from January 1, 2011 to December 31, 2014; it gives the weather factor as to what kind of influence there is for the incidence of food poisoning, and also endeavors to be helpful regarding national health prevention. By using R, the Logistic and Lasso Logistic Regression were analyzed. The main factor germ generating the food poisoning was classified and the incidence was confirmed for the germ of bacteria and virus. According to the result of the analysis of Logistic Regression, we found that the incidence of bacterial food poisoning was affected by the following influences: the average temperature, amount of sunshine deviation, and deviation of temperature. Furthermore, the weather factors, having an effect on the incidence of viral food poisoning, were: the minimum vapor pressure, amount of sunshine deviation and deviation of temperature. This study confirmed the correlation of meteorological factors and incidence of food poisoning. It was also found out that even if the incidence from two causes were influenced by the same weather factor, the incidence might be oppositely affected by the characteristic of the germs.

• Journal of The Korean Society of Clinical Toxicology
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• v.17 no.1
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• pp.1-6
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• 2019

Scombroid fish poisoning (SFP) is a form of histamine food poisoning caused by the ingestion of improperly stored fish. The term "scombroid" derives from the family name of the fish family first implicated, such as tuna and mackerel. On the other hand, non-scombroid fish species, such as sardine and herring, can also cause histamine poisoning. The histamine is converted from histidine by a bacterial enzyme in the causative fish. Because the symptoms of SFP can easily be confused with food allergies, it is believed to have been significantly under-reported. In 2016, an outbreak of SFP occurred among primary school students who had eaten yellowtail steak in Korea. The most common findings consisted of a rapid onset of flushing of the face and trunk, erythematous and urticarial rash, diarrhea, and headache occurring soon after consuming the spoiled fish. Usually, the course is self-limiting and antihistamines can be used successfully to relieve symptoms, but several life-threatening SFP cases have been reported. Clinical toxicologists should be familiar with SFP and have competency to make a differential diagnosis between fish allergy and histamine poisoning. SFP is a histamine-induced reaction caused by the ingestion of histamine-contaminated fish, whereas a fish allergy is an IgE-mediated reaction. This review discusses the epidemiology, pathophysiology, diagnosis, treatment, and preventive measures of SFP.

• Journal of environmental and Sanitary engineering
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• v.14 no.4
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• pp.9-20
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• 1999

This paper studies regarding the problems of transmitting disease through food and its prevention in terms of current problematic food poisoning and the transfer of bacterial disease while providing lunch for school children. As the problems of school lunch program, the number of food poisoning and of the transfer of bacterial disease is highly increasing because of the shortcomings of systematic safety management toward food and of the lack of meal supplier's awareness about sanitation.For the prevention the following suggestions are provided:1. It is necessary to shift from the system of meal supply for nutrition to that of meal supply for health. 2. A system that offers a responsibility for nutrition to that of meal supply to a person in charge of hygienist, or a cook, including the a nutritionist, is needed. 3. It is necessary to gain the help from the department of sanitation in city or country for the sanitation guidance and inspection of school meal supply, not to totally rely on the local ministry of education. 4. A manager or employees related to school/group meal supply need to get education constantly on sanitation and public information. 5. For the long term, a systematic sanitary management needs to be accomplished by introducing HACCP system.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1213-1222
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• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.