• Korean Journal of Veterinary Research
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• v.31 no.3
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• pp.271-277
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• 1991

To investigate the epidemiological trait of listeriosis, Listeria spp were isolated from poultry meat, products and environmental specimens in chicken slaughterhouse. Also determined were isolation rates by the different enrichment procedures, the biochemical properties of isolates. In a total of 307 samples including poultry meat, liver, feathers, feces, chiller water, scalding water overflow and slaughterhouse floor, Listeria spp were isolated predominantly from scalding water overflow (90.0%), body skin before washing (66.7%), liver (20.0%) and feathers(15.0%) However, few Listeria spp were isolated from body skin after washing and feces. The higher isolation rates were obtained in the secondary enrichment procedure (7.2%) than in the primary enrichment (3.9%); after stored the secondary enrichment cultures for 2 weeks at $4^{\circ}C$, Listeria spp were present in 9.8%. The majority of the isolated Listeria spp were identical to those of the standards strains in biochemical and cultural properties. Overall, Listeria spp were present in 13.4% of the specimens tested, and were in order of prevalence of L innocua(11.1%), L monocytogenes(3.3%), L grayi(0.7%) and L murrayi(0.3%).

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.425-429
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• 1998

Three pork fabrication processing were examined for isolation and serotyping of Listeria monocytogenes. Three hundred thirty samples were collected from gloves, knife sharpeners, knives, cutting boards, conveyer belts, skinning machines, working room air, pig carcasses, and cut meat. Among the 234 samples taken from processing environment, the isolation rates of Listeria monocytogenes and other Listeria spp. were 17.5%, 34.2% respectively. Isolation rates of Listeria monocytogenes from different specimens during processing were 20.8% in gloves, 21.3% in knife sharpeners, 14.6% in knives, 20.8% in cutting boards, 28.6% in conveyer belts, 16.7% in skinnig machines. Listeria monocytogenes and other Listeria spp. were not detected in working room air. Isolation rate of Listeria monocytogenes 14.6% in pork was increased compared to that of 8.5% in pig carcasses (p<0.05). The serovars of 41 isolates from processing environment were 4b 36.6%, 1/2a 24.4%, 4ab 17.0%, 4a 4.9%, 1/2c 2.4%, and 4c 2.4%. The serovars of 4b, 1/2a, 4ab were detected from carcassess and cut meats.

• Journal of Veterinary Clinics
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• v.17 no.2
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• pp.316-320
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• 2000

The present study conducted to evaluate the isolation frequency of Salmonella sap., Escherichia O157:H7 and Listeria monocytogenes in fecal samples collected form 33 dairy cow feedlots in West Gyeong-nam province from tan. 179\ulcorner to Feb. 1999. Salmonella spp. were isolated from 8.7% of fecal samples and 57.5% of dairy cow feedlots participaiting in this study had at least one positive fecal 7ample. The isolation rates of Salmonella spp. in each herd size were 42.9% in ln less than 125 heads, 63.6% in 25% to 50 heads and 75% in more than 50 heads. Of the positive sample, the most common serogroup recovered was Bl(31.5%), followed by C1 and D(22.9%), C2(16.2%), A(4.2%) and E(2.1%), in order. However, E. coli O157:H7 and Listeria monocytogenes were net detected in the fecal samples collected from all feedlots.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.669-673
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• 2015

The aims of this study were to investigate the occurrence of Listeria species in turkey meats and to check the antimicrobial susceptibility of the isolated strains. Hundred and fifteen raw turkey meat samples were randomly collected from the supermarkets, butchers and restaurants. Strain isolation and identification were made according to the ISO11290-1 method. Antimicrobial susceptibility was determined by the standard disc diffusion method. A total of 47 Listeria spp. were isolated from 115 (40.9%) raw turkey meat samples. The isolates were distributed between L. monocytogenes (25.53%), L. innocua (34.04%), L. grayi (31.91%) and L. welshimeri (8.51%). A total of 55.3 % of Listeria spp. isolates were multi-resistant to at least 3 of the antimicrobial agent tested. The level of multi-resistance was higher in L. monocytogenes strains (66.7%) than in L. innocua (62.5%) and L. grayi (53.3%). Listeria spp. isolates were highly resistant to ampicillin, cephalothin, penicillin, meticillin, oxacillin, and trimethoprime-sulfamethoxazole. The isolates particularly L. monocytogenes are increasingly resistant to one or more antibiotics and may represent a potential risk for public health because these antibiotics are common used in treatment of listeriosis. The correct and controlled use of antibiotics in veterinary medicine is important to the emergence of resistant strains.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.232-236
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• 2005

This study was performed to find out the patterns of Listeria spp. contamination during Kimbab preparation at the specialized restaurants. Samples were collected from ingredients, containers, equipments, and environments from two Kimbab restaurants from July through September, 2004. Isolation rate of Listeria spp. was $43.2\%$ among 264 samples. Strains isolated were Listeria innocua $35.9\%$, L. murrayi $6.8\%$, and L. grayii $0.3\%$. No L. monocytogenes was detected. Contamination level of ingredients, containers, equipments, and Kimbab sampled during afternoon was all significantly higher than the samples collected during morning(P < 0.05). The most influencing factor of contamination was improper handling or no disinfection procedures during Kimbab preparation. Safety controls are recommended as follows; prevention of cross-contamination during ingredients Preparation, temperature control for ingredients and Kimbab during holding, cleaning and disinfection of chopping boards and knives during preparation processing, and frequent changes of disposable gloves. Kimbab restaurants should recognize the importance of safety control using the Good Hygienic Practices.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.327-332
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• 1999

The prevalence and serotype of food-borne pathogens was investigated from 888 samples of chilled meat, 222 samples of packed frozen meat and 117 samples of imported frozen meat during the period from March 1996 to October 1998. Isolation rates of pathogens associated with food poisoning were revealed in order of Staphyloccus aureus, Campylobacter jejuni /coli, Listeria monocytogenes and Salmonella spp, but Escherichia coli O157:H7 was not isolated in all of the meat samples. Amusingly, Campylobacter jejuni /coli were isolated highly in refrigerated meat, but was not isolated in packed frozen meat. L. monocytogenes was encounted higher isolation frequency in packed frozen chicken meat than in refrigerated chicken meat. In the distribution of serotypes of isolates, most isolates of Sta. aureus classified as enterotoxin type C and D. All of the Salmonella spp. isolated from pork were diagnosed group A and most of isolates from chicken meat were grouped B and D. Most of L. monocytogenes isolated from chicken meat were grouped type 1 and a few number of isolates classified as type 4.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1324-1329
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• 1999

This study was carried out to investigate the distribution and characteristics of Listeria monocytogenes isolated from frozen Mandoo and pizza in 1998. A total 72 samples were examined and USDA, FDA and modified cold enrichment methods were used for the detection of Listeria spp. Overall prevalence of L. monocytogenes in frozen foods was 9.7% and L. monocytogenes was isolated from 11.1% of frozen Mandoo and 5.6% of frozen pizza. The highest detection rate of Listeria spp. in frozen Mandoo was found at USDA method and the serotype of L. monocytogenes isolates was 4. Isolated L. monocytogenes was confirmed by PCR method with Hly 1 and 2 as primers. It would be necessary to develop more rapid and specific method to isolate and confirm L. monocytogenes from foods because USDA and PCR methods used in this study took 3-4 days. D value of L. monocytogenes isolate in tryptic soy broth was 49.2 sec at $60^{\circ}C$ and 8.8 sec $at\;65^{\circ}C$, and D value of L. monocytogenes in foods with high distribution rate of Listeria spp. would be necessary to evaluate for the safe use of frozen foods.

• Korean Journal of Veterinary Service
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• v.25 no.1
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• pp.31-37
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• 2002

Major hazards existed in slaughterhouse are pathogenic microorganisms originated from intestinal microflora of slaughtered animals. This study was intended for the identification of microbial contamination sources during pork slaughtering in small plants. Total aerobic bacteria, Coliform group, Salmonella spp, Listeria monocytogenes, and Campylobacter jejuni/coli were isolated from the surface sample of pork carcasses. Contamination level among different sampling points of ham, belly and neck did not showed statistical differences. Therefore, the mixed sampling from belly and neck of carcass could be effective for microbiological monitoring. Isolation rates of pathogenic microorganisms showed Salmonella spp 20.9%, Listeria monocytogenes 10.5%, and Campylobacter jejuni/coli 8.1% from 296 sampling points. High prevalence rate of Salmonella spp indicated that the contamination of intestinal microflora occurred due to unsanitary processing control, which required HACCP system in small plants. It was recommended that the prerequisite program should be a key factor for a successful HACCP system implementation especially in small size slaughterhouse.

• Korean Journal of Veterinary Research
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• v.31 no.3
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• pp.279-284
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• 1991

To investigate the epidemiological aspects of listeriosis, serotypes of L monocytogenes and antimicrobial susceptibilities of Listeria spp isolated from chicken carcases and chicken slaughter house environmental specimens were determined. Of 28 L monocytogenes strains, 12 strains(42.9%) were serotype 4, and the remaining 16 strains were untypable. Peak distributions of minimum inhibitory concentration$({\mu}g/ml)$ of the isolates were $0.78{\mu}g/ml$ for ampicillin, $0.39{\mu}g/ml$ for erythromycin and penicillin G, $1.56{\mu}g/ml$ for tetracycline and $6.25{\mu}g/ml$ or $12.5{\mu}g/ml$ for chloramphenicol, and $3.13{\mu}g/ml$ to > $100{\mu}g/ml$ for kanamycin and neomycin. Most of 214 isolates were sensitive to ampicillin and erythromycin, but 20. 1~78. 0% of the strains were resistant to tetracycline, kanamycin, penicillin-G and neomycin. Single or double drug resistance were observed in 75.8% of the resistant strains. The most common resistance patterns were Nm P-G(37.4%) in double pattern and P-G(23.7%) in single pattern.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.388-394
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• 2007

This study was conducted to evaluate the selective media listed in currently available Food Code in Korea. The 29 different types of media of five different types of foodborne bacteria including Salmonella spp., Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus were tested in the broth and food. The recovery test for five different types of foodborne bacteria was performed in the artificially inoculated into chicken, rice, pork and mackerel. There was no significant differences in isolation capabilities among twenty nine different types of isolation selective media for five different types of foodborne bacteria in broth condition, while there was significantly a little differences in isolation capabilities among those on foods (P<0.05). The higher number of foodborne pathogens were isolated from conventional selective media approved in Food Code than newly developed selective media such as chromogenic media. This results suggest that there was differences of selectivities among currently available isolation selective media in many countries and further studies are needed to be approved by Korean Food and Drug Administration.