• Food Science of Animal Resources
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• v.41 no.1
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• pp.135-144
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• 2021

This study determined the antibiotic resistance patterns of Escherichia coli and Staphylococcus aureus from the raw meat and feces of three game species from three different farms across South Africa. The Kirby-Bauer disk diffusion method was used according to the Clinical and Laboratory Standards Institute 2018 guidelines. E. coli was tested against ampicillin, ceftazidime, chloramphenicol, streptomycin, sulphafurazole and tetracycline. S. aureus was tested against tetracycline, erthromycin, vancomycin, penicillin, oxacillin and cefoxitin. There were no significant differences in the E. coli antibiotic resistance profiles between the meat and fecal samples (except towards ceftazidime where 5% of the meat isolates were resistant and 0% of the fecal isolates). The S. aureus meat isolates showed high (75%) resistance towards penicillin and on average, 13% were resistant to oxacillin/ cefoxitin, indicating methicillin resistance. The results from this study indicate that there is incidence of antibiotic resistant bacteria from the feces and meat of wildlife species across South Africa, suggesting that cross contamination of the meat occurred during slaughter by antibiotic resistant bacteria from the abattoir personnel or equipment and or from carcass fecal matter. In addition, the results highlight the importance of food safety and hygiene procedures during slaughter to prevent cross-contamination of antibiotic resistant bacteria, as well as pathogens, onto raw meat.

• Toxicological Research
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• v.32 no.3
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• pp.259-267
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• 2016

Animal testing was used traditionally in the cosmetics industry to confirm product safety, but has begun to be banned; alternative methods to replace animal experiments are either in development, or are being validated, worldwide. Research data related to test substances are critical for developing novel alternative tests. Moreover, safety information on cosmetic materials has neither been collected in a database nor shared among researchers. Therefore, it is imperative to build and share a database of safety information on toxicological mechanisms and pathways collected through in vivo, in vitro, and in silico methods. We developed the CAMSEC database (named after the research team; the Consortium of Alternative Methods for Safety Evaluation of Cosmetics) to fulfill this purpose. On the same website, our aim is to provide updates on current alternative research methods in Korea. The database will not be used directly to conduct safety evaluations, but researchers or regulatory individuals can use it to facilitate their work in formulating safety evaluations for cosmetic materials. We hope this database will help establish new alternative research methods to conduct efficient safety evaluations of cosmetic materials.

• 축산식품과학과 산업
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• v.9 no.2
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• pp.18-22
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• 2020

• Food Science of Animal Resources
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• v.33 no.5
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• pp.672-677
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• 2013

The aim of this study was to develop sample preparation method and evaluate the exact cholesterol content in egg and egg powder purchased from Korean markets, and to determine whether significant differences exist among various egg products, since a variety of products are available in Korean markets and there are no recent databases for cholesterol. To evaluate the cholesterol content in chicken egg sold in Korean local market, a simple method using non-heated saponification to determine cholesterol for emulsified foods was applied. The results of recovery for egg and egg powder were in a range of 92.4-105.0%, with a relative standard deviation between 1.1% and 2.8% by using gas chromatography-flame ionization detector. Therefore, the total cholesterol content in whole egg was estimated between 160.8 and 226.3 mg/egg (AV(average) $186.8{\pm}3.5$), which is similar or lower than previously reported levels. The value for cholesterol in egg powder was estimated between 2.94 and 3.49 mg/g (AV $3.23{\pm}0.15$). We suggested method that can be applicable to chicken egg and egg powder matrix as providing rapid and accurate determination of cholesterol in egg and egg powder. This information will be helpful for processed food producers for deciding food labels of cholesterol content.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.213-218
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• 2001

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.480-489
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• 2020

Objective: Sow milk (SM) may not be able to meet the piglet's nutritional needs in late lactation. Hence, this study was conducted to investigate the effects of early commercial milk (CM) supplement on the mucosal morphology, bacterial community and bacterial metabolites in jejunum of piglets. Methods: Ten litters of newborn piglets ([Yorkshire×Landrace]×Duroc) were randomly divided into 2 groups of 5 litters. The piglets in the control group were suckled by the sow (SM), while the piglets in the treatment group (CM supplement) were supplemented with a CM supplement along with suckling from d 4 to d 28 of age. Results: No significant differences were observed about jejunal mucosal morphology on d 28 and d 35 between two groups. On d 28, the activity of lactase in the jejunum was significantly decreased in the CM group, while the activity of sucrase and the ratio of maltase to lactase were significantly increased (p<0.05). On d 35, the activity of maltase in the jejunum was significantly increased in the CM group (p<0.05), and maltase to lactase ratio tended to increase in the CM group (p = 0.065). In addition, piglets in the CM group had a higher abundance of Clostridium XI, Tuicibater, and Moraxella in the jejunum on d 28, while the abundance of Lactobacillus was significantly increased on d 35 (p<0.05). Conclusion: The early CM supplement improved the maturation of the jejunum to some extent by enhancing the maltase and sucrase activities. Moreover, the early CM supplement could help maintain the homeostasis of internal environment in jejunum by increasing the microbial-derived metabolites.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.20-34
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• 2020

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.227-231
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• 2001

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.185-190
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• 2001

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.195-199
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• 2001