• Korean Journal of Veterinary Service
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• v.23 no.3
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• pp.227-233
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• 2000

Salmonella enteritidis is the most prevalent etiologic agents of foodborne acute gastroenteritis. Direct isolation and identification of S enteritidis are time consuming work and not so highly sensitive. This study was conducted to develop for the specific detection of S enteritidis using polymerase chain reaction(PCR). PCR primers were selected to amplify a 351-base pair(bp) DNA fragment from the salmonella plasmid virulence A(spv A) gene of S enteritidis. With the primers, 351 bp DNA products were amplified from S enteritidis but not from other B, D, Cl serogroup Salmonella spp. It was sensitive to detect up to 40 pg of template DNA by agarose gel electrophoresis. This PCR assay is very rapid and specific method and less time consuming than the standard bacteriological methods.

• Korean Journal of Microbiology
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• v.45 no.4
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• pp.318-323
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• 2009

The aim of this work was to investigate the antibacterial effect of the food-poisoning bacterium, Salmonella enteritidis JK-15 exposed to rose extracts. Initially, the isolate S. enteritidis JK-15 was enriched and isolated from stale food. BIOLOG and 16S rRNA analyses revealed that strain S. enteritidis JK-15 was 98% similar to the S. enteritidis species cluster; therefore we have designated this strain as S. enteritidis JK-15. Bactericidal effects of S. enteritidis JK-15 exposed to rose extracts ranging from 5 mg/ml to 100 mg/ml were monitored, and complete bactericidal effects were achieved within 6 h at 100 mg/ml and 12 h at 50 mg/ml, respectively. SDSPAGE with silver staining revealed that the amount of lipopolysaccharides increased or decreased in the strain S. enteritidis JK-15 treated to different concentrations and exposing periods of rose extracts in exponentially growing cultures. Scanning electron microscopic analysis, demonstrated the presence of irregular rod shapes with umbilicated surfaces for cells treated with rose extracts.

• Korean Journal of Veterinary Service
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• v.24 no.1
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• pp.69-82
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• 2001

The result of studying the pathogenicity of Salmonella typhimurium and S enteritidis isolated from domestic animals in Gyeongbuk province were summarized as follows. In Congo-red binding test, S typhimurium had much more rough types than S enteritidis. In colicin production test, 4 strains of S typhimurium were positive but all of S enteritidis were negative. In hemolysin production test, all of S typhimurium and S enteritidis were negative. In Guinea pig serum resistant test, all of S typhimurium and S enteritidis were positive. As a result of pathogenicity test to mice, 54.4% of mice were died. Therefore, S typhimurium and S enteritidis were considered as highly pathogenic. S typhimurium DT104 and S enteritidis PT4 were more pathogenic to mice than other phage types of same serovar. S typhimurium and S enteritidis were considered not so pathogenic for 6-day-old chickens. The recovery rates of Salmonella stains from mice and chickens inoculated were 96.8%, and 54%, respectively. In chickens, proportional to the time from 2 weeks after challenge inoculation, the recovery rates were noticeably decreased.

• Journal of Environmental Science International
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• v.11 no.12
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• pp.1307-1313
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• 2002

This study was performed to investigate the single and combined effect of concentrations of garlic juice according to the pH and temperature on the growth of Salmonella enteritidis in brain heart infusion broth, and to develope Response surface model for the effect of concentrations of garlic extract. The results of electric conductibility of Salmonella enteritidis growing in the range of incubation temperature ($25~42^{\circ}C$), pH (5.5~9.0) and concentration of garlic Juice (0~0.8%) showed that a badge with high temperature had low D.T.value and concentration of garlic extract were significantly correlated with D.T.value (p<0.01). Growth of Salmonella enteritidis in the condition of $37^{\circ}C$ and pH 7.0 presented the lowest D.T.value.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.12 no.1
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• pp.84-87
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• 2009

We report a rare case of acute acalculous cholecystitis (ACC) caused by Salmonella enteritidis infection in a previously healthy 9-year-old boy. Salmonella enteritidis was isolated from stool and bile culture. The diagnosis of ACC was established upon clinical, laboratory, and ultrasonographic findings. The patient was successfully treated using percutaneous transhepaticcholecystic drainage (PTCCD) in combination with antibiotics therapy.

• Journal of Environmental Health Sciences
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• v.33 no.5
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• pp.403-407
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• 2007

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1351-1356
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• 2003

Antibacterial activities of Chinese cabbage kimchi juice were determined against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Enterobater cloacae ATCC 13047. It was found out that 2% content of Chinese cabbage kimchi juice reduced the colony numbers of Salmonella enteritidis ATCC 13076, Enterobater cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p and Vibrio parahemolyticus ATCC 17802 by 63%, 72%, 76% and 90%, respectively. 6% content of Chinese cabbage kimchi Juice completly inactivated Vibrio parahaemolyticus. But at the same content (6%) of Chinese cabbage kimchi juice, colony number of Salmonella enteritidis ATCC 13076 Enterobater cloacae ATCC 13047 and Staphylococcus aureus ATCC 6538p were reduced to 11%, 10% & 9%, respectively.10% Chinese cabbage kimchi juice had 100% inhibitory effect on all test bacteria. Therefore, Chinese cabbage kimchi has effective antibacterial activities against Staphylococcus aureus ATCC 6538p, Salmonella enteritidis ATCC 13076 Vibrio parahaemolyticus ATCC 17802 and Enterobacter cloacae ATCC 13047.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.269-275
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• 1998

The purpose of this study was to determine the thermal inactivation of Salmonella enteritidis, Salmonella typhimurium and E. coli O111 in liquid cultures treated with microwave energy. Furthermore, this study was to introduce new methodologies for studying nonthermal microwave effects on microorganisms, using controlled microwave energy and specially designed apparatuses. For the automatic temperature control during microwave heating, the real time data acquisition and computation system is designed with BASIC routine. The automatic temperature control system used in the experiments perform relatively stable control at the experiment temperature of 45, 50, 55 60$^{\circ}C$ and 65$^{\circ}C$ for 30 minutes. The effects of microwave heating on liquid cultures was compared with that of conventional heating, still reduces effectively the number of pathogenic bacteria in liquid cultures. While no particular differences between microwave heating and conventional heating was observed in the activation of E. coli at 45$^{\circ}C$ test, the activation of Sal. enteritidis and Sal. typhimurium was slightly reduced during the microwave treatments.

• Journal of Life Science
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• v.11 no.3
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• pp.266-272
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• 2001

A total of 79 Salmonella spp. were isolated from Pusan area in 2000. The serotypes of 79 Salmonella isolates were classified as 42 strains of S. typhi(53.1%), 24 strains of S. enteritidis(30.4%), 9 strains of S. montevideo(11.4%), 2 strains of S. typhimurium(2.5%), 1 strain of S. infantis(1.3%) and 1 strain of S. indiana(1.3%) strains(16.5%) of Salmonella sp. were isolated at May July, respectively. The isolates of S. typhi were sensitive to most sntibiotics except streptomycin. All isolates of S. typhi were especially sensitive to tobramycin, gentamicin, colistin, kanamycin, samikacin, sulfamethozazole/ trimethoprim, cefriaxone, ceftazdime, cifrofloxacin, cefoxitin and cefotaxime. Isolates of S. enteritidis wer presented higher resistance than isolates of S. typhi. Twenty-four strains of S. enteritidis were sensitive to kanamycin, amikacin cifrofloxacin, cefoxitin and cefotaxime, however 13 strains(54.2%) of S. enteritidis were resistant to carbenicillin, ampicillin and ticarcillin. Nine strains of S. montevideo were sensitive to most antibiotics except carbenicillin and streptomycin. Each 1 stain of S. indiana and S. infantis was sensitive to most antibiotics used in this study except streptomycin. Three kinds of resistant pattern (CB, SM, TE, AM, TC). In the case of S. enteritidis isolates, 9 kinds resistant pattern were detected. Most frequent resistant pattern of S. enteritidis isolates was CB, AM, TC type(16.7%)

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.386-393
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• 2013

This experiment was conducted to evaluate anti-Salmonella enteritidis (anti-SE) bacteriophage as feed additives to prevent Salmonella enteritidis in broilers. The experimental diets were formulated for 2 phases feeding trial, and 3 different levels (0.05, 0.1 and 0.2%) of anti-SE bacteriophage were supplemented in basal diet. The basal diet was regarded as the control treatment. A total of 320 1-d-old male broilers (Ross 308) were allotted by randomized complete block (RCB) design in 8 replicates with 10 chicks per pen. All birds were raised on rice hull bedding in ambient controlled environment and free access to feed and water. There were no significant differences in body weight gain, feed intake and feed conversion ratio (FCR) at terminal period among treatments (p>0.05). Relative weights of liver, spleen, abdominal fat and tissue muscle of breast obtained from each anti-SE bacteriophage treatment were similar to control, with a slightly higher value in anti-SE bacteriophage 0.2%. In addition, a numerical difference of glutamic-oxaloacetic transaminase (GOT), glutamic-pyruvic transaminase (GPT) and LDL cholesterol level was observed in the 0.2% anti-SE bacteriophage application even though blood profiles were not significantly affected by supplemented levels of anti-SE bacteriophage (p>0.05). In the result of a 14 d record after Salmonella enteritidis challenge of 160 birds from 4 previous treatments, mortality was linearly decreased with increasing anti-SE bacteriophage level (p<0.05), and Salmonella enteritidis concentration in the cecum was decreased with increasing levels of anti-SE bacteriophage (p<0.05). Based on the results of this study, it is considered that supplementation of 0.2% anti-SE bacteriophage may not cause any negative effect on growth, meat production, and it reduces mortality after Salmonella enteritidis challenge. These results imply to a possible use of anti-SE bacteriophage as an alternative feed additive instead of antibiotics in broilers diet.