• Microbiology and Biotechnology Letters
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• v.29 no.3
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• pp.169-175
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• 2001

This study was conducted to investigate the effects of bifidobacteria on the growth and Caco-2 cell-adherence of Escherichia coli O157:H7 .Dur-ing momo-culture of E. coli O157:H7 and mixed culture with Bifidobacterium infantis K9, pH viable cell count, and ammonia concentration were measured Co-cultivation of E. coli O157:H7 with bifidobacteria. producing acidic metabolites rapidly decreased the viable cell count of E. coli O157:H7 In addition rapid decrease of ammo- nia concentration was observed during mixed culture after 8 hrs incubation compared to single culture of E. coli O157:H7 Therefore it is likely that bifidobacteria assimilate ammonia produced by E. coli O157:H7 P4 B, infantis K9 showed quite similar adherence on the Caco-2 cells in either case. On the other hand adherence of E. coli O157:H7 decreased from 2.6% to 1.86% when B infantis K9 was adhered to Caco-2 cell 2 hrs prior to the application of E. coli O157:H7 In conclusion in adherence of E coli O157:H7 to Caco -2 cell was inhibited by competition of its binding to the adherence site with bifidobacteria. In addition inhibitory effects of bifidobacteria on E coli O157:H7 appeared to be much higher with increae of the number of bifidobacteria and its ability of adherence to Caco-2 cells.

• Clinical and Experimental Pediatrics
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• v.50 no.5
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• pp.457-461
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• 2007

Purpose : Urinary tract infection (UTI) is a common bacterial infectious disease in childhood. Especially UTI in infant and young children is associated with urinary tract anomalies such as hydronephrosis, vesicoureteral reflux. The aim of this study was to compare the clinical and laboratory characteristics, and uroradiologic findings of UTI caused by pathogens other than E. coli with UTI caused by E. coli in infant and young children. Methods : We retrospectively reviewed medical records of 170 infants and children, who had been admitted for UTI to Il Sin Christian Hospital from January 2003 to December 2005. All patients were divided into two groups; E. coli and non-E. coli UTI, and they were compared for demographic data, clinical data (degree and duration of fever, time to defervescence, and length of hospital stay), underlying urinary tract anomalies (by history and ultrasonography), recurrent infection (by history and past medical records), and laboratory data [urinalysis, white blood cells (WBC) count in peripheral blood, erythrocyte sedimentation rate (ESR), C-reactive protein (CRP), and serum creatinine level]. Results : Of the 170 UTI patients, the number of non-E. coli UTI was 114 (67.1%) and E. coli UTI was 56 (32.9%). As compared to E. coli group, non-E. coli group was younger in age ($0.52{\pm}0.59years$ vs $0.84{\pm}1.39years$, P<0.05), had higher rates of urinary tract anomalies [n=46 (82.1%) vs n=53 (46.5%), P<0.001], higher recurrence rate, shorter time to defervescence, less peripheral blood WBC count, lower level of CRP, lower level of ESR. Conclusion : The characteristics of non-E. coli UTI compared to E. coli UTI was younger age, milder clinical symptoms and signs, higher rates of urinary tract anomalies and higher recurrence rate.

• Journal of Korean Society on Water Environment
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• v.25 no.3
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• pp.363-369
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• 2009

We developed the Eco medium for Escherichia coli and total coliforms, which was modified by Violet Red Bile (VRB) medium, and derived the standard curve of exponential phase at $OD_{410}$ by using type strains such as E. coli ATCC11303, Enterobacter cloacae KCTC2361, Klebsiella pneumoniae KCTC2241, and Citrobacter freundii KCTC2359. Also, we used total 93 samples of spring and stream water to compare the detection ability of total coliforms between the method using Eco medium and such as most probable number (MPN), and plate count methods. As a result, the qualitative analysis of E. coli and total coliforms using Eco medium contained ortho-nitrophenyl-$\beta$-galactoside (ONPG) and 4-methylumbelliferyl-$\beta$-D-glucuronide (MUG) was same as those of Korean standard methods (Colilert kit). And the colony forming unit (CFU) detected in Eco medium was similar to those of result from MPN and plate count methods. Moreover, the agreement, sensitivity, and specificity of the developed kit was more than 97.5% in comparison with Colilert kit for 350 samples. Thus, the Eco medium can be used both qualitative and quantitative analysis of E. coli and total coliforms.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.11
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• Food Science and Preservation
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• v.9 no.4
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• pp.434-440
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• 2002

The growth characteristics of 5. coli O157:H7 CDFI, A. sobria CDF3 and S. aureus CDF2 isolated from surface of carcass were investigated to improve hygienic quality of beef. The total count of carcass surface before washing was higher than that of after washing. Total count of after cooling decreased about 10$^1$∼ 10$^2$/㎠ compare with before cooling. Total count of carcass surface after transfer increased regardless seasons. The growth E. coli O157:H7 CDF1 occurred at pH 4 and 6% NaCl but A. sobria CDF3 and S. aureus CDF2 did not grow at the same conditions. Although the growth of E. coli O157:H7 CDF1 and S. aureus CDF2 was inhibited by 0.3％ lactic acid, but A sobria CDF3 did not grow in TSB containing 0.3％ lactic acid. E. coli O157:H7 CDF1 grew rapidly after 3 days incubation at 10$\^{C}$ but did not grow at 4$\^{C}$. But A. sobria CDF3 grew rapidly after 3 days incubation at 4$\^{C}$. E. coli O157:H7 CDF1 and A. sobria CDF3 were destroyed by heat treatment for 3 min at 60$\^{C}$. S. aureus CDF2 did not detect after heat treatment for 2 min at 70$\^{C}$.

• Korean Journal of Veterinary Service
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• v.23 no.4
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• pp.361-366
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• 2000

The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack$\textregistered$ system during the process of chilling and transport Of the 100pigs tested, the prevalence of level on number of standard plate count (SPC) less than $10^4$ CFU/$\textrm{cm}^2$ and Escherichia coli less than $10^2$ CFU/$\textrm{cm}^2$ in pig were 82% and 80%, respectively. Suface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.287-293
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• 2005

Microbial contamination levels in commercial strawberry juices were examined for sanitary indication bacteria, such as aerobic plate count (APC), coliforms, and Escherchia coli, and pathogenic bacteria such as E. coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. APC and coliform count ranged 0-5.2 and $0-2.8\;log_{10}\;CFU/(mL,\;g,\;100cm^{2},\;hand)$, respectively, and 80% strawberry juices were contaminated with E. coli and S. aureus, detected at 19%, was found in employee's hands, strawberries, and strawberry juices, whereas E. coli O157:H7, Salmonella spp, and L. monocytogenes were not detected. These results will provide microbiological information for introduction of Hazard Analysis Critical Control Point (HACCP) system in juice shops.

• Preventive Nutrition and Food Science
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• v.15 no.3
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• pp.239-243
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• 2010

The antimicrobial effects of a commercially available, buffered sodium citrate (BSC) were evaluated for the reduction of total aerobic bacteria count, Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in a liquid medium and ground beef. BSC at 0, 1, 2 and 4.8% (wt/vol) or 0, 3, and 4.8% (wt/wt) was mixed into inoculated brain heart infusion (BHI) broth and ground beef (80% lean), respectively. BSC at concentrations of 1 and 2% did not inhibit growth of the pathogens tested in BHI broth. E. coli O157:H7 in BHI broth with 4.8% BSC was significantly reduced (p<0.05) by 3～4 log CFU/mL compared with the control for up to 4 days. At 4.8%, BSC treatment of ground beef most significantly reduced (p<0.05) total aerobic count and E. coli O157:H7 by 2.1 and 2.0 log CFU/g, respectively. This study indicates that the legally allowable level of 1.3% (wt/wt) BSC is not effective for reducing the pathogens tested in ground beef stored at $7^{\circ}C$.

• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Journal of Life Science
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• v.19 no.6
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• pp.751-755
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• 2009

This study was attempted to provide basic data for effective sanitization of sprouts. Sanitization treatments were performed by dipping four sprouts (alfalfa, broccoli, clover and red radish) into chlorine water. Microbial analyses were composed of the total plate count (TPC), coliform count, and E. coli count. All examined sprouts exhibited high levels of TPC ($10^{7}$ CFU/g) and coliform ($10^{6}$ CFU/g). E. coli was detected in broccoli and red radish sprouts in the range of $10^3{\sim}10^4$ CFU/g. Among chlorine water sanitization, the microbial reduction was largest in 100 ppm chlorine water, and its TPC and coliform counts decreased to $8.0{\times}10^5{\sim}2.7{\times}10^6$ CFU/g and $4.3{\times}10^5{\sim}4.6{\times}10^5$ CFU/g, respectively. E. coli was not detected in all sprouts that were given 100 ppm chlorine water treatment. The effective dipping time in 100 ppm chlorine water treatment was 30 min and 60 min, in which TPC were below the microbiological safety limits of ${\times}10^{6}$ CFU/g. Coliform counts were decreased to $9.1{\times}10^4{\sim}2.4{\times}10^5$ CFU/g when the sprouts were dipped for 30min, and kept the similar level after that time. These levels exceeded the microbiological safety limits of $10^{3}$ CFU/g. E. coli was not detected in samples by 100 ppm chlorine water treatment.