• Obstetrics & gynecology science
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• 제61권6호
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• pp.688-692
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• 2018

Listeriosis is a rare foodborne infection caused by Listeria monocytogenes. It is 12-20 times more prevalent in pregnant women compared to the general population, with a 20-40% mortality rate in neonates. Early treatment with appropriate antimicrobial agents is critical for pregnancy outcomes; however, the infection is difficult to control because the nonspecific clinical manifestations and rarity of the disease often preclude early diagnosis. We encountered 2 cases of pregnancy-associated listeriosis that occurred at 29 and 37 weeks of gestation. Both neonates were delivered by emergent cesarean section due to fetal condition, and one of the preterm infants died immediately after birth. Pregnancy-associated listeriosis should be considered in the management of unexplained fever or inflammatory conditions in pregnant women.

• Journal of Microbiology and Biotechnology
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• 제27권8호
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• pp.1449-1456
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• 2017

The prevalence and toxin characteristics of Bacillus thuringiensis isolated from 39 organic vegetables were investigated. B. thuringiensis was detected in 30 out of the 39 organic vegetables (76.9%) with a mean value of 2.60 log CFU/g. Twenty-five out of the 30 B. thuringiensis isolates (83.3%) showed insecticidal toxicity against Spodoptera exigua. The hblCDA, nheABC, and entFM genes were found to be the major toxin genes, but the ces gene was not detected in any of the tested B. thuringiensis isolates. The hemolysin BL enterotoxin was detected in all 30 B. thuringiensis isolates (100%). The non-hemolytic enterotoxin complex was found in 27 out of 30 B. thuringiensis isolates (90.0%). The B. thuringiensis tested in this study had similar toxin gene characteristics to B. cereus, which possessed more than one toxin gene. B. thuringiensis could have the potential risk of foodborne illness based on the toxin genes and toxin-producing ability.

• 한국식품위생안전성학회지
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• 제32권1호
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• pp.20-26
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• 2017

국제적으로 식중독 세균이 오염된 농산물의 신선 섭취에 따른 식중독 사고가 빈번하게 발생되고 있다. 본 연구는 국내 생산단계 수박, 참외, 고추, 당근, 상추, 배추, 양배추, 셀러리, 버섯, 보리, 옥수수, 복숭아, 포도를 대상으로 위생지표세균과 식중독 세균의 오염도를 분석하였다. 2013년부터 2015년까지 각 작물별로 3곳 이상의 주산지에서 총 1,820점의 시료를 수집하여 일반호기성세균, 대장균군, B. cereus, S. aureus의 정량적 분석과 E. coli, E. coli O157:H7, Salmonella spp., L. monocytogenes의 정성적 분석을 수행하였다. 일반호기성세균은 전체 시험대상 농산물에서 0.01~7.18 log CFU/g 범위의 밀도를 나타냈고, 대장균은 총 651점의(35.8%) 시료에서 나타났다. B. cereus는 0.01~2.48 log CFU/g 범위로 총 169점의(9.3) 시료에서 나타났고, S. aureus는 총 14점의(0.7%) 시료에서 0.01~1.69 log CFU/g 범위로 나타났다. 정성적 분석에서 E. coli는 총 101점의(5.5%) 시료에서 양성인 것으로 나타났고, E. coli O157:H7, Salmonella spp., L. monocytogenes는 모두 음성인 것으로 나타났다. 본 연구 결과를 통해 국내 생산단계 농산물의 전반적인 미생물학적 오염도를 파악할 수 있고 농산물 중 미생물 기준 설정 등에 대한 과학적 근거로써 미생물위험평가(Microbiological Risk Assessment)의 기초자료로써 활용이 가능할 것으로 기대한다.

• 한국식품위생안전성학회지
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• 제16권3호
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• pp.159-167
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• 2001

집단식중독 환자에서 분리한 Staphylococcus aureus에 대한 항생제 감수성, enterotoxin 형별을 PCR로 조사한 결과는 다음과 같았다. 1. 의심환자분변 413건중 105건(25.4%)에서 Staphylococcus aureus coagulase 양성 균주가 분리되었다. 2. enterotoxin 생산성을 PCR로 조사한 결과 총 45주(42.9%)에서 enterotoxin gene이 확인되었으며, 이 중 H형 단독생산주가 29주(64.4%)로 가장 많았으며. A형 단독생산주 5주(11.1%), A형 및 H형 혼합생산주 4주(8.9%), G형 생산주 2주(4.4%)및 I형 생산주 1주(2.2%)이었다. 3. 시험한 105주 중 48주(45.7%)에서 항생제 내성이 확인되었으며, 이 중 penicillin에 대한 내성이 38.1%로 가장 높았으며, ampicillin과 penicillin은 중등도 내성이 각각 42.9%, 61.0%이었다. chloramphenicol, clindamycin, methicillin. trimethoprim, vancomycin은 모두 감수성이었다. 또한 단제 내성이 85.4%를 차지하였으며, 2제 내성이 12.5%, 3제내성이 2.1%이었다.

• 대한수의학회지
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• 제44권1호
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• pp.57-64
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• 2004

The common pathogen Salmonella enteirtidis (S. enteritidis) is the major cause of foodborne disease. Protein identification by peptide mass fingerprinting using the matrix-assisted laser desorption ionization time of fight (MALDI-TOF) mass spectrometry (MS) can analysis unambiguously identity the spots from 2-dimensional electrophoresis (2-DE) gel. In this report, we examined protein components from patterns of S. enteritidis proteins. In addition, antigens that are recognized by sera can be identified by immunoblotting. This study that 2-DE analysis of S. enteritidis yields useful information concerning S. enteritidis proteome, the results that have been obtained led to a more detailed understanding of Salmonella pathology and open further interesting fields for future work.

• 한국식품위생안전성학회지
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• 제24권1호
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• pp.50-55
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• 2009

본 연구에서는 위해 수준이 상대적으로 클 것으로 추정되는 가열하지 않고 그대로 섭취하는 신선 채소류를 대상으로 이들 식품군에서 많은 발생하는 Listeria monocytogenes에 대한 국내 오염수준 모니터링 자료와 신선 채소류의 섭취량, L. monocytogenes의 양-반응 모델(dose-response models)을 바탕으로 위해 수준을 추정할 수 있는 모델을 개발하였고, 이를 바탕으로 위해 수준을 평가하였다. 개발된 모델을 @RISK를 이용하여 시뮬레이션 한 결과 신선 채소류의 섭취를 통한 L. monocytogenes에 의한 1인1일당 리스테리아증 발생가능성은 평균 $8.76{\times}10^{-16}$로, 연간 천만명당 발생환자수는 $3.23{\times}10^{-6}$로 추종되었다. 또한 본 연구에서 개발된 모델을 바탕으로 추후 더욱 발전된 미생물위해평가(MRA) 연구와 결과를 도출하기 위한 제언을 추가하였다.

• 대한수의학회지
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• 제56권2호
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• pp.103-108
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• 2016

Salmonellosis is a major bacterial zoonosis that causes self-limited enteritis in animals and foodborne disease and typhoid fever in humans. Recently, multi-drug-resistant strains of Salmonella spp. have increased and caused more serious problems in public health. The present study investigated the antibacterial effects of egg-white lysozyme (EWL) against Salmonella (S.) Typhimurium and the therapeutic effects of EWL for murine salmonellosis. Evaluation of the antibacterial effects of EWL against S. Typhimurium revealed a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of EWL of 6.25 and $300{\mu}g/mL$, respectively. In the bacterial growth inhibition test, EWL at 300 (p < 0.05) and $600{\mu}g/mL$ (p < 0.01) significantly inhibited the growth of S. Typhimurium at 4 h post-incubation. EWL administration at MIC (LYS-1), MBC (LYS-2) and $2{\times}MBC$ (LYS-3) for 14 days resulted in mortality of mice infected with S. Typhimurium of 70, 40 and 10%, respectively, while that of control mice (CON) was 90%. Counts of S. Typhimurium in murine spleens were significantly lower in LYS-2 and LYS-3 than CON (p < 0.05). The results of this study indicate that EWL has the potential for treatment of ICR mice infected with S. Typhimurium.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• 한국식생활문화학회지
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• 제9권5호
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• 동아시아식생활학회지
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• 제23권2호
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• pp.153-170
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• 2013

This study examined awareness and information acquisition behavior regarding food hygiene and safety of university students to improve safe dietary practices and to get basic information to develop educational materials for food safety. It was conducted among 276 university students of Qingdao University and Liaocheng University in Shandong province, China through a self-administered questionnaire. Data were analyzed by SPSS Windows V.19.0. To describe characteristics of the respondents, frequency distributions were used. In addition, t test, one-way analysis of variance and Duncan's multiple range tests were conducted. The results were as follows: The respondents were generally interested in food hygiene and safety. However, the level of awareness regarding the food hygiene and safety system in China was not high. Almost forty-five percent of the respondents did not think that foods produced and distributed in China were safe. For the reasons for their distrust, most of the students replied that they did not trust the safety 'because of distrust for hygiene of the food process', followed by 'because of distrust for food distribution' and 'because of excess or illegal use of food additives on food process'. The respondents answered for the concern level toward food hygiene and safety foodborne disease threatened food safety the most, followed by heavy metal contamination and endocrine disruptors. The respondents acquired most information from electronic media including TV and radio. Most of the students wanted to participate in food hygiene and safety education. Finally, when they found hazardous or foreign materials in food the most frequent reaction was 'paying attention in the next purchase', followed by 'notifying others', and 'letting it go this time but never buying that product in the future'.