• Journal of Food Hygiene and Safety
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• v.18 no.2
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• pp.43-50
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• 2003

A liquid chromatographic method, using matrix solid-phase dispersion (MSPD) is developed for the extraction of residual furazolidone in chicken eggs. Blank or fortified egg samples (0.5 g) were blended with Octadecylsilyl (Bulk $C_{18}$, 40${\mu}{\textrm}{m}$, 18%. load, endcapped. 2 g) derivatized silica. After homogenization, $C_{18}$/egg and Na$_2$S $O_4$matrix were transferred to a column made of 10 ml glass syringe and filter paper and compressed 4.0∼4.5 ml volume. The column was washed with 8 ml of hexane and dried under $N_2$ gas. Furazolidone was eluted with acetonitrile (8 ml) under gravity. The eluate containing furazolidone was free from interfering compounds when analyzed by HPLC with UV detection (365 nm, photodiode array). Calibration curves were linear (r = 0.99985) and inter- (1.47%) and intra-assay (5.29%) variabilities for the concentration range examined (7.8∼497 ng/g of eggs, 20 ${mu}ell$ injection volume) were indicative of an acceptable methodology for the analysis of furazolidone. Average recovery of furazolidone added to egg was 96.2%. The limit of detection for the proposed method was 1 ng/g for furazolidone. The method using MSPD is proposed as an alternative assay to the classical method which involves the use of large volumes of a harmful solvent and requires a long tedious separation and clean-up processes prior to its determination.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.309-325
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• 2024

The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intense pulsed light (IPL) technology. Several factors affect the inactivation of microorganisms by IPL treatment, including light intensity (fluence), treatment duration, pulse frequency, and the distance between the lamp and the samples. Meat products have been studied for IPL treatment, resulting in microbial reductions of approximately 0.4-2.4 Log. There are also impacts on color, sensory attributes, and physico-chemical quality, depending on treatment conditions. Processed meat products like sausages and ham have shown microbial reductions of around 0.1-4 Log with IPL treatment. IPL treatment has minimal impact on color and lipid oxidation in these products. Egg products and dairy items can also benefit from IPL treatment, achieving microbial reductions of around 1-7.8 Log. The effect on product quality varies depending on the treatment conditions. IPL technology has shown promise in enhancing the safety and quality of various food products, including meat, processed meat, egg products, and dairy items. However, the research results on animal-based food are not diverse and fragmentary, this study discusses the future research direction and industrial application through a review of these researches.

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.278-288
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• 2020

This study examined the effects of response-facilitating factors(Food-related Knowledge, Response-Efficacy, and Self-Efficacy) and response-inhibiting factors(Severity, Vulnerability, and Consumer Stress) on the consumer' behavior intention based on protection motivation theory, which explains the behavioral change to protect oneself. This study was conducted to reduce the customers' concerns regarding food safety accidents and introduce ways to make them more interested in food safety. A sample of 225 adults over 19 years of age was collected in February 2018 through a self-administered questionnaire. The results of the cognitive mediation process of protective motivation theory showed that the consumers' knowledge and self-efficacy which are response-facilitating factors, positively influence the behavioral intention. Severity and consumer stress were response-inhibiting factors. On the other hand, response-efficacy, which is a response-facilitating factor, and vulnerability, which is a response-inhibiting factor, did not influence the behavioral intention. Therefore, severity and consumer stress are response-inhibiting factors. The results were analyzed as a result of a behavioral change to protect oneself from food safety accidents. The applicability of the theory of protection motivation on the topic of food safety was also confirmed.

• Korean Journal of Veterinary Research
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• v.40 no.3
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• pp.551-561
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• 2000

Swine respiratory diseases have induced severe economic losses in swine industry worldwide. Several methods have been developed and applied to prevent and control the disease. However, those are still problematic in swine industry. Recently, the use of egg yolk antibodies with several advantages was introduced and applied to control diseases in animal as well as human. As the first step of the use of egg yolk antibodies in the control of the swine respiratory diseases, we investigated the immunogens of the causative agensts of the diseases and immune response in egg yolk of hens immunized with them. Bacterial antigens prepared from Bordetella bronchiseptica, Pasteurella multocida 3A and 4D, and Actinobacillus pleuropneumaniae serotype 2 and 5 were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Western blot and toxicity test in mice. The antigens were injected into laying hens in order to produce antibodies against them in egg yolk. After chickens were immunized three times in 2 weeks interval, the profile of antibody production was examined by ELISA. The production of antibody in egg yolk was started in 2 weeks after the first injection, reached peak in 6-8 weeks and maintained until 12 weeks. Of two adjuvants used in this study, ISA70 was more effective than aluminum hydroxide gel in enhancing immunogenecity, laying rates and safety in hens. These results suggested that egg yolk antibodies could be a good source for production of antibodies specific to pathogenic bacteria inducing respiratory diseases of swine.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1605-1614
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• 2022

The strains associated with foodborne Salmonella enterica Thompson outbreaks in Korea have not been identified. Therefore, we characterized S. Thompson strains isolated from chocolate cakes linked to foodborne outbreaks in Korea. A total of 56 strains were isolated from preserved cake products, products in the supply chain distribution, the manufacturer's apparatus, and egg white liquid products used for cream preparation. Subsequently, serological typing, pathogenic gene-targeted polymerase chain reaction (PCR), pulsed-field gel electrophoresis (PFGE), and whole-genome multi-locus sequence typing (wgMLST) were performed to characterize these isolates. The antigen formula of all isolates was 7:k:1,5, namely Salmonella enterica subsp. enterica Serovar Thompson. All 56 isolates harbored invA, his, hin, and stn, and were negative for sefA and spvC based on gene-targeted PCR analyses. Based on PFGE results, these isolates were classified into one group based on the same SP6X01.011 pattern with 100% similarity. We selected 19 strains based on the region and sample type, which were subjected to wgMLST. Although the examined strains showed 100% similarity, they were classified into seven clusters based on allelic differences. According to our findings, the cause of these outbreaks was chocolate cake manufactured with egg white liquid contaminated with the same Salmonella Thompson. Additionally, comparative analysis of wgMLST on domestic isolates of S. Thompson from the three outbreaks showed genetic similarities of over 99.6%. Based on the results, the PFGE and wgMLST combination can provide highly resolved phylogeny and reliable evidence during Salmonella outbreak investigations.

• Korean Journal of Veterinary Service
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• v.24 no.4
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• pp.369-374
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• 2001

This study was conducted to investigate the hatchability and infertility of the ostrich eggs. Seven batches of ostrich eggs were imported from Australia into Korea in winter season under quarantine restrictions. Single stage incubation was carried out and the eggs were weighed before incubation. The weight of imported ostrich eggs was varied from 1,074 to over 1,650g and the average egg weights for batches were similar. The hatchability of all eggs batch was reached between 11 and 31%. The infertility of seven batches was varied from 36 to 63%. The first batch of eggs showed relatively low infertility(39％) and high hatchability (31％). On the contrary, the last batch of eggs had low Infertility(36%), and it had the lowest hatchability(11%). The result of this study suggests that hatchability of ostrich eggs imported in late laying season is significantly low because the number of infertile eggs is increased.

• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.193-200
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• 2018

The purpose of this study was to evaluate the influence and safety of spraying Farm Clean-S (FC-S) containing 70% Chamaecyparis obtusa essential oil on the elimination of red mite in laying hens. In total, 300 laying hens (ISA brown) aged 72 weeks and infected with red mite were assigned to individual cages for five treatments with five replicates for 18 days. Treatments consisted of distilled water (negative control; NC), commercial spray product (positive control; PC), FC-S 0 (original concentration), FC-S 50 (50 times diluted) and FC-S 100 (100 times diluted). The number of red mites, egg production and weight of each group were evaluated daily throughout the whole experimental period. Egg quality and blood biochemical parameters were measured at the end of the experiment. Safety tests were confirmed by feed intake, respiration, lethargy, diarrhea and mortality symptoms after the feeding trial. As the result, more than 80% of red mites were eliminated by the FC-S 0 spray treatment, and FC-S 50 also showed a higher elimination percentage than did PC (P<0.01). However, the elimination effect of the FC-S 100 spray was lower than that of the PC, but higher than that of the NC (P<0.01). These results confirmed that the optimum FC-S dilution rate ranged from 0~50 times with distilled water to eliminate the red mite effectively. The performance, egg quality, blood parameter and safety tests were not significantly different among treatments. Thus, FC-S 0 and FC-S 50 spray treatments can effectively and sustainably control red mite infestations without detrimental effects on the performance, egg quality and plasma biochemical properties of laying hens.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.991-997
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• 2019

This study was conducted to investigate the laying period performance of two crossbred Korean native chicken (KNC) grand parent stock (GPS) layer during 20 to 40 weeks. A total of 351 20-week-old KNC GPS were allocated in a completely randomized design to give 4 birds per each cage. The chickens were fed commercial diets [i.e., week 20 - 32, crude protein (CP) 18.0% and metabolizable energy (ME) 2,850 kcal/kg; week 32 - 40, CP 17.0% and ME 2,800 kcal/kg)] and fresh water during the whole experiment period ad libitum basis. Body weight, age of sexual maturity, egg weight, hen-day egg production (HDP) and feed conversion ratio (FCR) were measured during the experiment period (week 20 - 40). The results show no significant difference in the Body weight, age of sexual maturity, egg weight, and hen-day egg production (HDP) except for egg weight. 1B had a higher egg weight on week 36 only. We expect that the reason why most factors showed no significant difference is the lack of nutrients caused by limited feeding which follows the standard feeding system for the grand-parent stock. These results provide basic information for laying data in 2-way crossbred Korean native chickens.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.37-44
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• 2004

It has been recognized that the hen, like its mammalian counterparts, provides young chicks with antibodies as protection against hostile invaders. This system facilitates the transfer of specific antibodies from serum to egg yolk, and provides a supply of antibodies called immunoglobulin Y(IgY) to the developing embryo and the hatched chick. The protection against pathogens that the relatively immune-incompetent newly hatched chick has, is through transmission of antibodies from the mother via the egg. Egg yolk, therefore, can be loaded with a large amount of IgY against pathogens which can immobilize the existing or invading pathogens during the embryo development or in day-old chicks. Thus, the immunization of laying hens to various pathogens results in production of different antigen-specific IgY in eggs. Egg yolk contains 8∼20 mg of jmmunoglobulins (IgY) per ml or 136∼340 mg per yolk suggesting that more than 30 g of IgY can be obtained from one immunized hen in a year. By immunizing laying hens with antigens and collecting IgY from egg yolk, low cost antibodies at less than $10 per g compared to more than $20,000 per g of mammalian IgG can be obtained. This IgY technology opens new potential market applications in medicine, public health, veterinary medicine and food safety. A broader use of IgY technology could be applied as biological or diagnostic tool, nutraceutical or functional food development, oral-supplementation for prophylaxis, and as pathogen-specific antimicrobial agents for infectious disease control. This paper has emphasized that when IgY-loaded chicken eggs are produced and consumed, the specific antibody binds, immobilizes and consequently reduces or inhibits the growth or colony forming abilities of microbial pathogens. This concept could serve as an alternative agent to replace the use of antibiotics, since today, more and more antibiotics are less effective in the treatment of infections, due to the emergence of drug-resistant bacteria.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.1024-1039
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• 2023

In this study, we performed a quantitative microbial risk assessment (QMRA) of Salmonella through intake of egg consumption after cooking (dry-heat, moist-heat, and raw consumption). Egg samples (n = 201) from retail markets were analyzed for the presence of Salmonella. In addition, temperature and time were investigated during egg transit, storage, and display. A predictive model was developed to characterize the kinetic behavior of Salmonella in eggs, and data on egg consumption and frequency were collected. Eventually, the data was simulated to estimate egg-related foodborne illnesses. Salmonella was not found in any of the 201 egg samples. Thus, the estimated initial contamination level was -4.0 Log CFU/g. With R² values of 0.898 and 0.922, the constructed predictive models were adequate for describing the fate of Salmonella in eggs throughout distribution and storage. Eggs were consumed raw (1.5%, 39.2 g), dry-heated (57.5%, 43.0 g), and moist-heated (41%, 36.1 g). The probability of foodborne Salmonella illness from the consumption of cooked eggs was evaluated to be 6.8×10^-10. Additionally, the probability of foodborne illness not applied cooking methods was 1.9×10^-7, indicating that Salmonella can be reduced by cooking. Therefore, the risk of Salmonella infection through consumption of eggs after cooking might be low in S. Korea.