Study on Characterizations of Campylobacter jejuni Isolated from Street Vended Foods

노변식품에서 분리한 Campylobacter jejuni의 특성에 관한 연구

  • 빈재훈 (부산직할시보건환경연구원) ;
  • 차인호 (경상대학교 수의과대학) ;
  • 김용환 (경상대학교 수의과대학) ;
  • 하상태 (경상대학교 수의과대학) ;
  • 김경숙 (일본 국립건강·영양연구소) ;
  • 권혁동 (부산직할시보건환경연구원) ;
  • 이채남 (부산직할시보건환경연구원)
  • Published : 1994.09.01


On the purpose of epidemiological survey related to foods poisoning, a total of 316 specimens collected from street vended foods in Pusan area were examined for the presence of Campylobacter Jejuni(C. jejuni) and also the isolation rates, biochemical properties and antibiotic susceptibility were investigated. Of the 316 specimens, 13 strain(4.1%) of Campylobacter jejuni were isolated. Isolation rate for each food was 37.5% in gizzard, 4.1% in Korean sausage and 3.9% in kimpop. Isolated C. jejuni were grouped as biotype I(84.6%), II(7.7%) and IV(7.7%). C. jejuni isolated from street vended foods were resistant to cephalothin(100%), penicillin(84.6%) and erythromycin(76.9%), but sensitive to gentamicin(92.3%), kanamycin(84.7%) and chloramphenicol(77.0%).