• Food Science of Animal Resources
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• v.43 no.1
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• pp.73-84
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• 2023

Campylobacteriosis is a common cause of gastrointestinal disease. In this study, we suggest a general strategy of applying gold nanoparticles (AuNPs) in colorimetric biosensors to detect Campylobacter in chicken carcass. Polymerase chain reaction (PCR) was utilized for the amplification of the target genes, and the thiolated PCR products were collected. Following the blending of colloid AuNPs with PCR products, the thiol bound to the surface of AuNPs, forming AuNP-PCR products. The PCR products had a sufficient negative charge, which enabled AuNPs to maintain a dispersed formation under electrostatic repulsion. This platform presented a color change as AuNPs aggregate. It did not need additional time and optimization of pH for PCR amplicons to adhere to the AuNPs. The specificity of AuNPs of modified primer pairs for mapA from Campylobacter jejuni and ceuE from Campylobacter coli was activated perfectly (C. jejuni, p-value: 0.0085; C. coli, p-value: 0.0239) when compared to Salmonella Enteritidis and Escherichia coli as non-Campylobacter species. Likewise, C. jejuni was successfully detected from artificially contaminated chicken carcass samples. According to the sensitivity test, at least 15 ng/μL of Campylobacter PCR products or 1×10³ CFU/mL of cells in the broth was needed for the detection using the optical method.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.513-520
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• 2005

The purpose of this study is to measure the total bacterial count, the number of foodborne pathogens and the change of PH by the addition of grapefruit seed extract (GFSE) in kanjang Paste and kochujang paste, respectively. The change of inoculated foodborne pathogens such as Salmonella enteritidis IFO 3313, Staphlococcus aureus IFO 12732, Listeria monocytogenes ATCC 19115, Escherichia coli O157:H7 ATCC 43894 in kanjang Paste and kochujang paste were measured for 14 days at the storage temperatures of $4^{\circ}\;and\;20^{\circ}C$. In kanjang paste, the changes of pH were not showed between the control and the addition of GFSE at $4^{\circ}C$. However, pH were decreased about 2 pome in the control and the addition of GFSE 250 ppm at $20^{\circ}C$. In the addition of GFSE 500 ppm, pH decreased about 1.2 points at $20^{\circ}C$. In the growth-inhibitory effect on foodborne pathogens, when comparing with the con01 and the addition of GFSE 250 ppm and 500 ppm the addition of GFSE was decreased more than the control in kanjang paste at storage temperatures of $4^{\circ}C\;and\;20^{\circ}C$. Otherwise, there were no differences of the number of foodborne Pathogens in kochujang paste as additions. But in kochujang paste stored at storage temperatiues of $4^{\circ}C\;and\;20^{\circ}C$ there were differences of the number of foodborne pathogens. When kochujang paste stored $20^{\circ}C$ at least for 10 days, tested all foodborne Pathogens were not detected.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.103-107
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• 2004

This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7${\times}$12${\times}$2cm) and seasoned with five Korean traditional seasonings such as garlic paste (Tl), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -1${\pm}$1$^{\circ}C$ for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5${\times}$l0$^3$ CFU/$\textrm{cm}^2$ of Escherichia coli O157 was inoculated, the numbers were slightly increased to 10$^3$-10$^4$ CFU/$\textrm{cm}^2$ at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers were below 10$^3$ CFU/$\textrm{cm}^2$ during 28 days in T3 and T4, while they were increased to 10$\^$6/ CFU/$\textrm{cm}^2$ in Tl and T2 at 3 and 13 days respectively, and decreased to 10$^4$ CFU/$\textrm{cm}^2$. In the inoculation with Salmonella enteritidis (3${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers increased to 10$\^$5/ CFU/$\textrm{cm}^2$ at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.

• Korean Journal of Veterinary Research
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• v.38 no.4
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• pp.793-802
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• 1998

Salmonellosis caused by a number of serotypes of Salmonella is an infectious, acute or chronic, zoonotic disease and characterized by enteritis and diarrhea, septicemia in animal. In these studies we investigated the prevalent serotypes of Salmonella causing animal salmonellosis in Korea and the 71 strains of Salmonella spp. were isolated from materials such as mesenteric lymph nodes, fecal samples from slaughtered animal. With the identification test results, the most prevalent serotypes were, in order, S stanley 31 strains (43.7%), S typhimurium 19 strains (26.8%) and S montevideo 11 strains (15.5%), respectively. And we could establish the method for detection of antibodies to broad variety of Salmonella serotypes. Lipopolysaccharide(LPS) antigen extracted from Salmonella was more sensitive and specific than outer membrane protein antigen from that for detection of Salmonella antibody by using an indirect ELISA. The optimal concentration of antigen was 100ng/ml of LPS, the dilutions of conjugate and serum were 1 : 1,000~2,000 and 1 : 200~400, respectively. The mix LPS-ELISA which was used by mixing LPS from S typhimurium (group B), S choleraesuis (group C) and S enteritidis (group D) were more rapid and effective than that used LPS from individual strain for detection of Salmonella serogroup O4, O7 and O9 antibody at the same time. We could obtain the high values of optical density ($0.73{\pm}0.32$) by mix LPS-ELISA on the farm which had occurred salmonellosis, but very low values of $0.17{\pm}0.06$ on the negative farm of salmonellosis. So, the mix LPS-ELISA may be used to monitor the serological surveillance for the presence of infection with a number of serotypes of Salmonella and would be useful for prevention and control of salmonellosis in animal.

• The Journal of the Korean Society for Microbiology
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• v.21 no.1
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• pp.73-95
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• 1986

A total of 5,462 isolates suspicious of Salmonella, Shigella and E. coli which were isolated during 1983 to 1985 by 12 City Hygine Laboratories and General Hospital Laboratories were received and identified at the National Salmonella Center, Seoul, Korea. The result of identification of these strains were summarized as follows: 1. It was confirmed that the total organisms broke down into 2,014 strains of Salmonella 1,294 of which were S. typhi, 887 strains of Shigella and 2,561 strains of E. coli. 2. For seasonal distribution of enteric pathogens, July was the month with the highest out breaks of salmonellosis, May was the month of Shigellosis, and April was of the highest month it in the case of E. coli. 3. Salmonella typhi with the highest incidence of isolation was shown to belong to various phage types, especially with the strains detected in Seoul. M1 type was widely distributed all over the country, but the majority was E1 type in 1983. 4. For age distribution of patients, the 20-29 age group had the highest incidence of salmonellosis whileas the 1 to 9 age group had the highest incidence of Shigellosis. 5. For sexuly distribution of Salmonella and Shigella infections seemed to be relatively higher in the female than in the male. However, E. coli. had no relationship to both sex. 6. The antibiotic sensitivity patterns of S. typhi cultures showed a tendancy to be resistant to colistin, gentamycin, neomycin, tetracycline and streptomycin. 7. The isolates of S. paratyphi-A, S. typhimurium and S. enteritidis seemed to have a tendency of multiple drug resistance. 8. 93.9 percent of 1,568 E. coli strains showed negative reactions to the antisera of enteropathogenic E. coli and 15.6 percent of them produced a heat-labile enterotoxin, but positive reaction to the antisera was 6.1 percent and 11.6 percent of them producled the enterotoxin.

• Food Science and Preservation
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• v.15 no.4
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• pp.568-575
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• 2008

The antimicrobial activities of raw garlic and garlic juice heated for 30 min at $65^{\circ}C,\;80^{\circ}C,\;and\;95^{\circ}C$ were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at $65^{\circ}C$ showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at $80^{\circ}C$ was much less, and no antimicrobial activity was seen in garlic juice heated at $95^{\circ}C$. Raw garlic and garlic juice heated at $65^{\circ}C$ completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at $80^{\circ}C$ were much lower, against all bacteria tested.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.153-159
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• 2013

Lactic acid bacteria are microorganisms that are closely associated with human and/or animal environments, and are categorized as generally recognized as safe (GRAS) organisms due to their ubiquitous appearance in foods and their contribution to the healthy microflora of mucosal surfaces. This study was performed to isolate and identify lactic acid bacteria with antagonistic effects against food-borne pathogens. A total of 3,000 acid-producing bacteria were isolated from infant feces, cattle feces, goat feces, dog feces, pig feces, vaginal tracts, vegetables, fruits, Kimchi, Jeotgal, fermented sausages, raw milk, cheese, yogurt, Cheonggukjang, Meju, and Makgeolli cultured on MRS agar with 0.05% bromocresol purple. For the isolation of bacteriocin-producing bacteria, the diameter of the clear zone was measured on MRS agar plates. Twenty-six isolates exhibited strong antibacterial activity against indicator strains such as Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis. Lactic acid bacteria were identified as Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus acidophilus, Lactobacillus amylovorus, Lactobacillus curvatus, Lactobacillus plantarum, and Pediococcus acidilactici by 16S rDNA gene sequence analysis. The results of this study suggest that the isolates could be used as potential probiotic starters for functional food applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.663-669
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• 2007

The solvent extracts of Sargassum muticum, which were extracted by using several solvents with different polarities, were prepared for use as natural preservatives. The S. muticum extract with 80% ethanol was sequentially fractionated with n.hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for natural preservatives agents, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the S. muticum extracts. Through the screening system, we found that dichloromethane and ethylacetate fraction had high antioxidant activity with increments of the extract concentration. The antimicrobial activities and cell growth inhibition were investigated for each strain with the different concentrations of S. muticum extracts. Antimicrobial activities were shown in ethanol, dichloromethane, and n.hexane fractions of S. muticum. However, butanol, ethylacetate and water fractions showed weak antimicrobial activity against the tested microorganisms. Among the five fractions, dichloromethane fraction showed the highest antimicrobial activities against microorganisms tested, such as Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis and Pseudomonas aeruginosa. The polyphenolic compounds from ethanol, n.hexane, dichloromethane, ethylacetate, butanol, and water fractions were 63.96 mg/g, 8.49 mg/g, 28.11 mg/g, 172.64 mg/g, 114.56 mg/g, and 34.91 mg/g, respectively. The dichloromethane fraction could be suitable for development as a food preservative.

• Food Science and Preservation
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• v.12 no.5
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• pp.470-475
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• 2005

Antimicrobial activities of pyroligneous liquor were investigated by determining Minimal Inhibitory Concentration (MIC). The solvent extracts of pyroligneous liquor, which were extracted by using solvents with different polarities such as hexane, ethylacetate, or butanol. The activities were examined by disc diffusion method using MIC against 7 food poisoning microbe type strains. Antimicrobial activities were shown in hexane, ethylacetate, butanol, and aqueous fractions of pyroligneous liquor. Among the four fractions, ethylacetate fraction showed the highest inhibitory effect on the microorganism such as Shigella sonnei, and Yersinia enterocolitica at the concentration of 2.0 mg/disc. The purified P-1 and P-2 fractions isolated by silica gel column chromatography from ethylacetate fraction of pyroligneous liquor had the highest antimicrobial activity. The total phenolic compounds content in ethylacetate, hexane, butanol, and aqueous fraction was 488.3 mg/g, 403.8 mg/g, 83.6mg/g, and 74.5 mg/g, respectively. Taken together, these results suggest that the ethyl acetate fraction could be suitable for the development of isolation and identification of antimicrobial compound from pyroligneous liquor, resulting from the above antimicrobial activity.

• Journal of Dairy Science and Biotechnology
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• v.41 no.3
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• pp.126-137
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• 2023

In this study, we isolated lactic acid bacteria from Allium wakegi and examined the usability of culture supernatants obtained from these lactic acid bacteria. The antibacterial activity of the culture supernatant obtained from the isolated lactic acid bacteria against the pathogens Escherichia and Salmonella spp. was measured. The obtained lactic acid bacteria culture medium showed significant antibacterial activity against pathogenic bacteria in a dose-dependent manner. The effects of pH and heat denaturation on the observed anti-pathogenic bacterial activity was also investigated. Adjusting the culture supernatant to pH 7 resulted in loss of all antibacterial activity against pathogenic bacteria, suggesting that the antibacterial activity of the obtained culture supernatant against pathogenic bacteria is influenced by organic acids. Assessment of the heat stability of the anti-pathogenic bacterial activity revealed that heat treatment did not diminish activity. The obtained lactic acid bacteria culture medium is thus stable against heat.