• 급식외식위생학회지
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• 제3권2호
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.

• 한국식품위생안전성학회지
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• 제38권5호
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• pp.279-286
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• 2023

Rapid and accurate detection of pathogenic bacteria is crucial for various applications, including public health and food safety. However, existing bacteria detection techniques have several drawbacks as they are inconvenient and require time-consuming procedures and complex machinery. Recently, the precision and versatility of CRISPR/Cas system has been leveraged to design biosensors that offer a more efficient and accurate approach to bacterial detection compared to the existing techniques. Significant research has been focused on developing biosensors based on the CRISPR/Cas system which has shown promise in efficiently detecting pathogenic bacteria or virus. In this review, we present a biosensor based on the CRISPR/Cas system that has been specifically developed to overcome these limitations and detect different pathogenic bacteria effectively including Vibrio parahaemolyticus, Salmonella, E. coli O157:H7, and Listeria monocytogenes. This biosensor takes advantage of the CRISPR/Cas system's precision and versatility for more efficiently accurately detecting bacteria compared to the previous techniques. The biosensor has potential to enhance public health and ensure food safety as the biosensor's design can revolutionize method of detecting pathogenic bacteria. It provides a rapid and reliable method for identifying harmful bacteria and it can aid in early intervention and preventive measures, mitigating the risk of bacterial outbreaks and their associated consequences. Further research and development in this area will lead to development of even more advanced biosensors capable of detecting an even broader range of bacterial pathogens, thereby significantly benefiting various industries and helping in safeguard human health

• 한국미생물·생명공학회지
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• 제47권2호
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• pp.183-194
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• 2019

The consumption of fresh vegetables has been related to recurrent outbreaks of foodborne diseases (FBD) worldwide. Therefore, the development of effective alternative technologies is necessary to improve the safety of these products. This study aimed to isolate and identify epiphytic lactic acid bacteria (LAB) from fresh fruits and leafy vegetables and characterize their antagonistic capacity due to their ability to produce bacteriocins or antibacterial compounds. For this, 92 LAB isolates from fruits and leafy vegetables were screened for antagonistic activity. Two strains with the highest and broadest antagonistic activities were selected for further characterization; one from cantaloupe melon (strain CM175) and one from cilantro leaves (strain C15). The cell-free supernatants (CFS) of CM175 and C15 were found to exhibit antagonistic activity against FBD-causing pathogens. The CM175 and C15 strains were identified as Pediococcus pentosaceus and Lactobacillus graminis, respectively. Notably, the P. pentosaceus CM175 CFS stopped the growth of Salmonella Typhimurium, Salmonella Saintpaul, Staphylococcus aureus, and Listeria monocytogenes, and delayed Escherichia coli O157:H7 growth. Moreover, L. graminis C15 CFS delayed the growth of all indicator pathogens, but did not completely stop it. Organic acids and bacteriocin-like molecules were determined to be possibly exerting the observed antagonistic activity of the identified LAB strains. Thus, application of the antagonistic compounds produced by Pediococcus pentosaceus and Lactobacillus graminis could be a novel and ecological strategy in developing antimicrobial biopreservatives for the food industry and mitigating FBD by reducing the biological contamination in fruit and vegetable orchards, mainly via their potential in controlling both gram-negative and gram-positive pathogenic bacteria.

• 한국식품위생안전성학회지
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• 제18권4호
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• pp.229-236
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• 2003

본 연구는 식품을 오염시켜 식중독을 유발하는 주요 식중독 세균인 Escherichi, Salmonella, Shigella, Vibrio, Listeria등 5속의 병원성 세균들을 반복성 염기서열을 이용한 ERIC-PCR을 이용하여 동시에 동정할 때 이용되는 주요 PCR 반응성분인 $MgCl_2$, dNTPs, primers, template DNA의 최적 농도를 결정하였다. ,$MgCl_2$ 반응성분은 2 mM을 적용하였을 때부터 일정한 fingerprinting pattern을 얻을 수 있었으므로 2 mM을 $MgCl_2$의 최적농도로 결정하였다. dNTPs의 농도는 250 ${\mu}M$까지 증가함에 따라 6균주 모두 200 ${\mu}M$까지는 농도 증가와 비례하여 단편의 수와 강도가 점증하였으나 그 이상의 농도에서는 단편의 수와 강도가 일정하였다. 그러므로 일정한 ,fingerprinting pattern 을 얻기 위하여 200 ${\mu}M$의 dNTPs만으로도 충분하였다. ERIC primer들은 2 ${\mu}M$의 농도를 적용했을 때부터 일정한 fingerprinting pattern을 나타낼 수 있었으며, 그 이상의 농도를 적용했을 때 단지 단편들의 강도만이 증가하였다. Template DNA도 다른 PCR 반응성분에 대한 실험과 마찬가지로 적용한 DNA 양의 증가에 따라 단편의 간도가 증가하였다. 그러나 대부분의 적용 균주들에 대하여 DNA의 양이 최고일 때와 최대일 때 각각의 얻어지 fingerprinting pattern들을 비교할 때 단편의 수는 별 차이가 없었다.

• Journal of Applied Biological Chemistry
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• 제48권2호
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• pp.58-64
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• 2005

Listeria monocytogenes is a high-risk foodborne pathogen responsible for foodborne listeriosis outbreaks, and is particularly dangerous to immuno-compromised people with mortality rate of about 30%. This review summarizes subtyping of L. monocytogenes using Pulsed Field Gel Electrophoresis, widely used to trace origin of foodborne outbreaks and to determine relationship between isolates.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2006년도 한국약용작물학회 공동춘계학술발표회
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• pp.462-463
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• 2006

• 한국식품위생안전성학회지
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• 제34권6호
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• pp.557-561
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• 2019

본 연구에서는 가축분퇴비에 존재할 수 있는 식중독균의 검출을 위하여 기존의 배양을 이용한 방법을 대체할 수 있는 real-time PCR을 적용하고자 하였으며, 이에 따라 유전자 증폭에 영향을 미치는 DNA 추출 방법에 따른 식중독균 검출 효율을 비교하였다. 적용한 방법은 가열 처리, 유기용매 및 흡착제 처리, 효소 처리의 3가지로 구분할 수 있으며, 각 방법에 따른 DNA의 검출 효율을 실험 결과로 나타내었다. 가열 처리 방법에서는 가열 시간의 증가에 따라 DNA 검출 효율이 높아지는 경향을 나타냈으며, 유기용매 및 흡착제는 효과를 나타내지 않았고, 효소 처리의 경우에는 그람 양성균 보다는 그람 음성균의 DNA가 추출 효율이 더 높은 것으로 나타났다. 결론적으로 퇴비에서 30분 이상의 가열 처리와 효소의 처리를 통한 DNA 추출 방법은 real-time PCR을 적용한 식중독균 검출에 적합한 것으로 판단된다.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.197-206
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• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• 한국식품영양과학회지
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• 제24권2호
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• pp.293-298
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• 1995

Antimicrobial effect of tea extracts from green tea(steamed, roasted), oolong tea and black tea was investigated. Minimal inhibitory concentration(MIC) of tea extraxcts against 9 well known strains of foodborne pathogenic bacteria such as the Gram positive and Gram negative bacteria was determined at 37$^{\circ}C$. Significant antimicrobial activity was observed in the steamed green tea and the roasted green tea of the water-soluble fraciton, and the steamed green tea of the methanol-soluble fraction, and the steamed green tea, roasted green tea and the oolong tea of the crude catechin fraction. The MIC of these extracts against B. subtillis were 700$\mu\textrm{g}$/ml, 500$\mu\textrm{g}$/ml and 120 $\mu\textrm{g}$/ml, respectively. The crude catechin fraction possessed greater antimicrobial activity than did the other fractions. Among tea extracts, extracts of steamed green tea, roasted green tea and oolong tea showed higher antimicrobial activity than them of black tea. The MIC of the crude catechin fraction obtained from tea extracts against Gram-positive bacteria such as M. Iuteus, B. subtillis and S. mutans were 30~50$\mu\textrm{g}$/ml, 120~240$\mu\textrm{g}$/ml and 120~180$\mu\textrm{g}$/ml, and against Gram-negative bacteri such as e. aerogenes and V. parahaemolyticus were 50~60$\mu\textrm{g}$/ml and 60~70$\mu\textrm{g}$/ml in the broth medium, respectively. Especially, the MIC to Streptococcus mutans which has known as a causative bacteria of a decayed tooth were 120$\mu\textrm{g}$/ml, 140$\mu\textrm{g}$/ml, 180$\mu\textrm{g}$/ml and above 1,000$\mu\textrm{g}$/ml in steamed green tea, roasted green tea, oolong tea and black tea, respectively. Tea extracts had strong growth inhibition activity against foodborne pathogenic and dental bacteria.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2003년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.93-94
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• 2003

In recent, there are many report about nonthermal disinfection using electorlyzed water, Also, foodborne illnesses associated with pathogenic bacteria such as Listeria monocytogenes and Escherichia coli O157:H7 have raised concerns about the adequacy of disinfectants (Kim et at., 2000). Foodborne pathogens in vegetables and kitchen apparatus are not easy to disinfect but also hard to use chemical compounds for disinfection. (omitted)