• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.6-15
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• 2014

This study was performed to acquire the information on the foodborne pathogen risk management programs in a couple of developed countries by the expert meeting and searching the information on the web. The backgrounds, strategies and effects related to microbial hazards of the foodborne pathogen reduction programs in fresh produce (US), Escherichia coli O157:H7 in ground beef (US), Salmonella in chicken, pork and eggs (Denmark), and Vibrio parahaemolyticus in seafood (Japan) were investigated for case study. A comparison among the pathogen reduction programs was conducted to find advantages and disadvantages and implications of the policies to bring out implications of the programs. A model for foodborne pathogen reduction program was developed based on both the CODEX risk management scheme and the case studies as follows; 1) preliminary risk management activities, 2) planing a foodborne pathogen reduction program, 3) option identification and selection, 4) implementation (conducting the each stake-holders role and applying the intervention methods), 5) monitoring activities, 6) interim review, 7) continuation or amendment of implementation method by the interim review before achieving the goal, and 8) final review and additional cost-benefit analysis if necessary. This proposed model according to the role of the stake-holders can be used to conduct microbial risk management programs in Korea in the near future.

• Bulletin of Food Technology
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• v.18 no.1
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• pp.91-98
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• 2005

Aims: As a preliminary experiment on new sanitizer delivery tools, the efficacy of aerosolizedsanitizer on foodborne pathogens was investigated in larger model chamber system.Methods: Peroxyacetic acid and hydrogen peroxide were aerosolized in a model system againstartificially inoculated target microorganisms on laboratory media. Cultures of 4 different foodborne pathogens were inoculated and affixed onto 3 different heights (bottom, wall, and ceiling), and 3different orientations (face-down, vertical, and face-down) inside a commercial semi-trailer cabinet(14.6 x 2.6 x 2.8 m). Sanitizer was aerosolized into 2 m droplet size fog and treated for 1 h atambient temperature.Results: Populations of Bacillus cereus, Listeria innocua, Staphylococcus aureus, and Salmonellatyphimurium were reduced by an average of 3.09, 7.69, 6.93 and 8.18 log units per plate, respectively.Interestingly, L. innocua, Staph. aureus, and Salm. typhimurium showed statistically not different (P$\leq$ 0.05) reduction patterns relative to height and orientation that were never expected in a sprayingsystemConclusion and significance: Aerosolized sanitizers diffuse like gaseous sanitizers, so it has greatpotential for use in commercial applications.

• Biomedical Science Letters
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• v.28 no.2
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• pp.83-91
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• 2022

This study was performed to investigate the contamination status of microorganisms that cause food poisoning in shellfish distributed in the metropolitan area of South Korea. The analyses were conducted according to the sample type, season, and region. In particular, the genotype of food poisoning viruses that explosively cause collective food poisoning was analyzed. Total 483 each of four types of shellfish (Crassostrea gigas, Mytilus coruscus, Pectea albicans albicans, and Scapharca subcrenata) were collected from four distribution sites located in the metropolitan area. We investigated foodborne pathogen by multiplex PCR and RT/Nested PCR from shellfish. As a result, Vibrio parahaemolyticus and Bacillus cereus were detected in 13 and 21 samples and Norovirus (NoV) GI and GII were detected in 7 and 12 samples, respectively. V. parahaemolyticus and NoV GI and GII showed differences in types of shellfish and seasons, and no correlation was confirmed with regional differences. Also, as a result of genotyping for the detected NoV GI and GII, they were confirmed as NoV GI.7, GI.5 and GII.3, which are causes of collective food poisoning. Therefore, cross-infection with shellfish can cause food poisoning. In particular, attention must be paid to the handling and cooking of shellfish in organizations that implement group feeding, and it is necessary to establish a management system for microorganisms that cause food poisoning in the process of shellfish farming and distribution.

• Journal of Biosystems Engineering
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• v.41 no.3
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• pp.240-254
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• 2016

Background: Foodborne pathogens are a growing concern with respect to human illnesses and death. There is an increasing demand for improvements in global food safety. However, it is a challenge to detect and identify these harmful organisms in a rapid, responsive, suitable, and effective way. Results: Rapid developments in biosensor designs have contributed to the detection of foodborne pathogens and other microorganisms. Biosensors can automate this process and have the potential to enable fast analyses that are cost and time-effective. Various biosensor techniques are available that can identify foodborne pathogens and other health hazards. Conclusions: In this review, biosensor technology is briefly discussed, followed by a summary of foodborne pathogen detection using various transduction systems that exhibit specificity for particular foodborne pathogens. In addition, the recent application of biosensor technology to detect pesticides and heavy metals is briefly addressed.

• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.367-378
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• 1997

• Journal of Microbiology and Biotechnology
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• v.24 no.3
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• pp.297-312
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• 2014

Food safety is increasingly becoming an important public health issue, as foodborne diseases present a widespread and growing public health problem in both developed and developing countries. The rapid and precise monitoring and detection of foodborne pathogens are some of the most effective ways to control and prevent human foodborne infections. Traditional microbiological detection and identification methods for foodborne pathogens are well known to be time consuming and laborious as they are increasingly being perceived as insufficient to meet the demands of rapid food testing. Recently, various kinds of rapid detection, identification, and monitoring methods have been developed for foodborne pathogens, including nucleic-acid-based methods, immunological methods, and biosensor-based methods, etc. This article reviews the principles, characteristics, and applications of recent rapid detection methods for foodborne pathogens.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.9-15
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• 2024

This study was performed to survey the distribution of Listeria spp. in fresh agricultural products in the Busan area, the Republic of Korea, from January to November 2022. We investigated the pathogenicity and epidemiological relationships by tracing isolated strains using polymerase chain reaction and pulsed-field gel electro-phoresis (PFGE) methods. Forty cases of Listeria spp. were detected in the 210 samples of fresh agricultural products analyzed. Four species, Listeria rocourtiae, L. innocua, L. grayi, and L. monocytogenes were detected only in green vegetables (lettuce, perilla leaps) and the others (L. innocua, L. monocytogenes, and L. grayi) were detected in enoki and oyster mushrooms. L. innocua was detected in 22 samples and L. grayi in six samples. L. monocytogenes, which causes foodborne diseases, was only detected in enoki mushrooms and the strains that were isolated had genes responsible for the pathogenicity of listeriosis (iap, prfA, inlA, inlC, inlJ, and hly). To investigate the genetic similarity and contamination route of L. monocytogenes, serotyping and PFGE were conducted for 12 strains isolated from fresh agricultural (10 strains) and poultry (2 strains) products distributed at a market in the Busan area. Two serotypes (1/2a, 1/2b) were detected in strains isolated from the agricultural and poultry products, but serotype 1/2b was only detected in strains isolated from agricultural products. PFGE analysis showed index of similarity values of 45.7 to 100% and the same patterns were represented in isolates from some enoki mushrooms. These isolates had the same serotypes and showed significant epidemiological relationships.

• Journal of Applied Biological Chemistry
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• v.48 no.2
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• pp.58-64
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• 2005

Listeria monocytogenes is a high-risk foodborne pathogen responsible for foodborne listeriosis outbreaks, and is particularly dangerous to immuno-compromised people with mortality rate of about 30%. This review summarizes subtyping of L. monocytogenes using Pulsed Field Gel Electrophoresis, widely used to trace origin of foodborne outbreaks and to determine relationship between isolates.

• Journal of Microbiology and Biotechnology
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• v.23 no.6
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• pp.878-884
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• 2013

Salmonella is a major foodborne pathogen that causes a variety of human diseases. Development of ligands directly and specifically binding to the Salmonella will be crucial for the rapid detection of, and thus for efficient protection from, the virulent bacteria. In this study, we identified a RNA aptamer-based ligand that can specifically recognize Salmonella Typhimurium through SELEX technology. To this end, we isolated and characterized an RNase-resistant RNA aptamer that bound to the OmpC protein of Salmonella Typhimurium with high specificity and affinity ($K_d$ ~ 20 nM). Of note, the selected aptamer was found to specifically bind to Salmonella Typhimurium, but neither to Gram-positive bacteria (Staphylococcus aureus) nor to other Gram-negative bacteria (Escherichia coli O157:H7). This was evinced by aptamer-immobilized ELISA and aptamer-linked precipitation experiments. This Salmonella species-specific aptamer could be useful as a diagnostic ligand against pathogen-caused foodborne sickness.

• Safe Food
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• v.5 no.3
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• pp.13-18
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• 2010