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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal for Food Science of Animal Resources
Journal Basic Information
Journal DOI :
Korean Society for Food Science of Animal Resources
Editor in Chief :
Volume & Issues
Volume 32, Issue 6 - Dec 2012
Volume 32, Issue 5 - Oct 2012
Volume 32, Issue 4 - Aug 2012
Volume 32, Issue 3 - Jun 2012
Volume 32, Issue 2 - Apr 2012
Volume 32, Issue 1 - Feb 2012
Selecting the target year
Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage
Chu, Gyo-Moon ; Kang, Suk-Nam ; Kim, Hoi-Yun ; Ha, Ji-Hee ; Kim, Jong-Hyun ; Jung, Min-Seob ; Ha, Jang-Woo ; Lee, Sung-Dae ; Jin, Sang-Keun ; Kim, Il-Suk ; Shin, Dae-Keun ; Song, Young-Min ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 133~141
DOI : 10.5851/kosfa.2012.32.2.133
This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen
3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE
), yellowness (CIE
) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.
Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats
Kang, Jong-Ok ; Hong, Sung-Moon ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 142~148
DOI : 10.5851/kosfa.2012.32.2.142
This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness (
) gradually increased, but yellowness (
) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.
Effects of the Oral Administration of a Probiotic Combination on the Expression of Cytokine and the Histopathology of the Large Intestine in an Animal Model of Enteritis
Seo, Jae-Gu ; Chung, Myung-Jun ; Lee, Hyun-Gi ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 149~154
DOI : 10.5851/kosfa.2012.32.2.149
It is known that lactic-acid bacteria (LAB) helps keeping the intestine healthy and to enhance its immunologic competence. In addition, it is known to control the composition of the enterobacteria and the intestinal inflammatory reaction by inducing immunological enhancement. This study was performed, in a mouse model, to test the treatment and preventive effects of LAB of inflammatory bowel disease (IBD), which was induced by a blend of LAB-administering trinitrobenzene sulfonic acid (TNBS). To obtain the animal model of IBD, 2% TNBS was rectally administered once to a five-week-old male Balbc/J mouse. A probiotic combination was administered to the prevention group five times a week for eight weeks before the inducement of enteritis, and the mixture was administered to the treatment group five times a week, after the administration of TNBS. The changes in the levels of the cytokines of the lymph nodes and the tissue of the large intestine were observed, both with the naked eye and with a microscope. The observation showed that the levels of inflammatory cells, infiltration, and necrosis were much lower in the LAB-administered groups than in that of the control group. In addition, the inflammatory cytokines (e.g., TNF-
, IL-17A) decreased in the lymph nodes and the tissues of the large intestine. The results indicated that the administration of the combination to the animal model suppressed the inflammatory cytokines in the large intestine and in the lymph nodes, which in turn suppressed the progression of colitis.
Encapsulation of Lactic Acid in Starch by Extrusion for using as pH Regulated Binder of Meat Products
Hong, Geun-Pyo ; Lee, Yeun-Sul ; Baek, Ji-Yoo ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 155~161
DOI : 10.5851/kosfa.2012.32.2.155
This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer
, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.
Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat
Jung, Samooel ; Jo, Cheo-Run ; Kang, Min-Gu ; Ahn, Dong-Uk ; Nam, Ki-Chang ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 162~167
DOI : 10.5851/kosfa.2012.32.2.162
Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at
/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at
compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500 mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.
Effects of HACCP System Implementation on Domestic Livestock Product Plants
Baek, Seung-Hee ; Kang, Soo-Cheol ; Lee, Won-Cheol ; Nam, In-Sik ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 168~173
DOI : 10.5851/kosfa.2012.32.2.168
The objective of this study was to investigate the problems and benefits associated with the implementation of HACCP on livestock product of plants in Korea. The survey was carried out by randomly selecting 115 HACCP accredited meat processing plants, all across the country. A total of 105 complete responses were selected for analysis. The results were as follows: approximately 60% of the respondents employed less than twenty workers. The average period of operating HACCP system was 3.4 years. The respondents replied that the major incentive to implement the HACCP system was to improve hygiene management ability. More than half of the respondents (59.05%) claimed that the implementation of the HACCP system cost less than 400 million won, and the highest investment in terms of cost was the freezer/refrigerator. In the preparation period taken to implement the HACCP system, the 6-12 mon category had the highest percentage (55.24%). Most respondents replied that there was an increase in the customer satisfaction, plant image and turnover, after HACCP implementation (p<0.05). A total of 98.09% of respondents had the opinion that their plant workers had improved in their understanding of food hygiene by HACCP implementation (p<0.05). Approximately 79% of respondents indicated that customer complaints decreased, as a result of HACCP implementation.
Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters
Choi, Yun-Sang ; Kim, Hyun-Wook ; Hwang, Ko-Eun ; Song, Dong-Heon ; Park, Jae-Hyun ; Lee, Soo-Yeon ; Choi, Min-Sung ; Choi, Ji-Hun ; Kim, Cheon-Jei ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 174~183
DOI : 10.5851/kosfa.2012.32.2.174
The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.
Effects of Dietary Supplementation of Mulberry Leaves Powder on Chicken Meat Quality Stored during Cold Storage
Park, Chang-Ill ; Kim, Young-Jik ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 184~189
DOI : 10.5851/kosfa.2012.32.2.184
This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at
for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.
The Antioxidant Activity of Yacon (Polymnia sonchifoliaty) and its Application to the Pork Patties as a Natural Antioxidant
Park, Jin-Sun ; Kim, Hyeong-Sang ; Chin, Koo-Bok ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 190~197
DOI : 10.5851/kosfa.2012.32.2.190
This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p<0.05). A 1,1- diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity and reducing power of both extracts showed a higher rate at 0.5% level. Ground pork patties, which contain 0.5% YEE and YPE, were manufactured and BHT (0.01%) was used as a reference. Physicochemical properties and microbial counts of ground pork patties, containing a different type of Yacon, were evaluated during the 14 d of storage at
. A pH level, and lightness (Hunter L), as well as the yellowness (Hunter b) values of treatments were not different from those of the control (p>0.05), but increased during storage, at
. Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at
(p<0.05), and pork patties with YPE or YEE retarded the lipid oxidation, during refrigerated storage, as compared to that of the CTL. Thus, YPE could be used as a potential possibility to inhibit the lipid oxidation of processed meats, during the refrigerated storage.
Effect of Ozone Treatment for Sanitation of Egg
Choi, Goo-Hee ; Lee, Kyung-Haeng ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 198~203
DOI : 10.5851/kosfa.2012.32.2.198
To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8 ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p<0.05). However, those of ozonated samples for 10-30 min were 4.22-5.25 log CFU/g, which was lower than that of the control. Especially, ozone treatment for 30 min achieved about 2 decimal reductions and the numbers were maintained during storage. Other physical and chemical characteristics of eggs by ozone treatment, including Haugh unit, yolk color, pHs of egg white and yolk, foaming ability, foam stability and lipid oxidation development were not different when compared with that of the control. Therefore, ozone treatment is one of the available methods to improve hygienic quality of eggs.
Effect of UV or Ethanol Treatment on the Arcobacter butzleri Contaminated on Pork
Lee, Min-Hwa ; Choi, Chang-Sun ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 204~211
DOI : 10.5851/kosfa.2012.32.2.204
Although Arcobacter butzleri is a foodborne emerging pathogen causing gastroenteritis in human and animals, there are a few researches on the physical and chemical control methods. The aim of this study was to investigate the effect of ultraviolet radiation or ethanol treatment on A. butzleri. To demonstrate the UV effect, 8
/mL of A. butzleri were spiked on stainless steel and the pork was then exposed to 250 nm of ultraviolet light for 108-648 mWs/
. To ascertain the effect of ethanol, A. butzleri and A. butzleri spiked pork were soaked or sprayed 10, 35 and 70% of ethanol for 10 to 30 min. A. butzleri significantly decreased all of the UV doses in stainless steel, whereas, the reduction was just
/mL in pork spiked with A. butzleri. In the ethanol groups, A. butzleri decreased significantly in 35% or 70% of ethanol in contrast, the bacterial counts were dropped slightly in A. butzleri spiked pork groups. Therefore, it is necessary to develop various kinds of control methods or hurdle technology for A. butzleri.
Effect of Addition of Phosvitin and High Pressure Processing on Microbiological Quality and Lipid and Protein Oxidation of Minced Chicken Leg Meat
Jung, Samooel ; Kang, Min-Gu ; Kim, Il-Suk ; Nam, Ki-Chang ; Ahn, Dong-Uk ; Jo, Cheo-Run ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 212~219
DOI : 10.5851/kosfa.2012.32.2.212
The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600 MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color (
value) of the samples were measured during storage for 7 d at
. In raw meat, the number of total aerobic bacteria was decreased by HP at 300 MPa (4 Log reductions) and 600 MPa (5 Log reductions) after 7 d of storage (p<0.05). HP at 600 MPa increased lipid oxidation of samples at all storage days and protein oxidation of samples during storage at 3 and 7 d. HP induced the changes of meat color by increase of
value and decrease of
value (p<0.05). The total aerobic bacteria was not detected in the cooked samples, regardless of HP pressure, and the lipid or protein oxidation of the cooked sample treated by 600 MPa was higher than that of the control (0.1 MPa) on day 7 or control on day 3, respectively (p<0.05). The results suggested that HP can improve the shelf life of minced chicken leg meat. However, phosvitin might be a limited antioxidative agent for the improvement of oxidation stability induced by HP.
Influence of Coating Materials and Emulsifiers on Nanoparticles in Manufacturing Process
Kim, Byeong-Cheol ; Chun, Ji-Yeon ; Park, Young-Mi ; Hong, Geun-Pyo ; Lee, Si-Kyong ; Choi, Mi-Jung ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 220~227
DOI : 10.5851/kosfa.2012.32.2.220
The objective of this study was to investigate the influence of emulsion processing with various homogenization treatments on the physical properties of nanoparticles. For the manufacturing of nanoparticles, by taking the emulsion-diffusion method, various coating materials, such as gum arabic, hydroxyethyl starch, polycarprolactone, paraffin wax,
-carrageenan and emulsifiers like Tween
80, monoglyceride and Pluronic
F68, were added into the emulsion system. Furthermore, the various speeds (7,000 rpm to 10,000 rpm), and times (15 s to 60 s) of homogenization were treated during the emulsion- diffusion process. NEO II homomixer was the most effective homogenizer for making nanoparticles as 51 nm (
) and 26 nm (
). To manufacture smaller nanoparticles, by using NEO II homomixer, 10,000 rpm of agitation speed, polycaprolactone as coating material, and Pluronic
F68 as an emulsifier were the optimum operating conditions and components. For the stability of nanoparticles for 7 days,
of storage temperature was appropriate to maintain the particle size. From these results, the type of homogenizer, homogenization speed, homogenization time and storage temperature could affect the particle size. Moreover, type of coating materials and emulsifier also influenced the size and stability of the nanoparticles.
Growth Performance, Immune Response and Carcass Characteristics of Finishing Pigs by Feeding Stevia and Charcoal
Choi, Jung-Soek ; Jung, Dong-Soon ; Lee, Ju-Ho ; Choi, Yang-Il ; Lee, Jae-Joon ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 228~233
DOI : 10.5851/kosfa.2012.32.2.228
This study was conducted to determine the effects of stevia (Stevia rebaudiana bertoni) and charcoal supplementation on growth performance, immune response and carcass characteristics of finishing pigs. A total of 420 pigs (LYD) were randomly allocated into 7 treatments with 3 replications. Dietary treatments were 1) T1 (basal diet), 2) T2 (basal diet+0.3% stevia), 3) T3 (basal diet+0.6% stevia), 4) T4 (basal diet+0.3% charcoal), 5) T5 (basal diet+0.6% charcoal), 6) T6 (basal diet+0.3% stevia+0.3% charcoal) and 7) T7 (basal diet+0.6% stevia+0.6% charcoal). During the experimental period, average daily gain (ADG) was higher in T2 and T6 groups than the other treatments (p<0.05). Feed conversion ratio (FCR) was higher in T6 group compared to the others (p<0.05). There were no significant differences in total cholesterol level and glutamic pyruvic transaminase (GPT) activity of blood among treatments. In glutamic oxaloacetic transaminase (GOT) activity, T3, T5, T6 and T7 groups showed lower values (p<0.05) compared to T1. Insulin-like growth factor-1 concentration was higher in T2 and T6 groups than the others (p<0.05), but there were no significant differences in immunoglobulin G, lymphocyte, eosinophil, basophil and atypical lymph levels among treatments. In neutrophil, T6 showed higher level compared to the others (p<0.05). In the carcass characteristics, T6 showed higher level of a carcass grade compared to the other treatments. However, carcass length did not show any significant difference among treatments. As a result, dietary supplementation of 0.3% stevia and 0.3% charcoal showed higher ADG, higher FCR and better immune response resulting in better growth performance and carcass characteristics of finishing pigs.
Effect of Pig Skin Gelatin Hydrolysates on the Bone Mineral Density of Ovariectomized Rats
Park, Jeong-Eun ; Ham, Jun-Sang ; Kim, Hey-Kyung ; Lee, Chi-Ho ; Kim, Dong-Wook ; Seol, Kuk-Hwan ; Oh, Mi-Hwa ; Kim, Dong-Hun ; Jang, Ae-Ra ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 234~240
DOI : 10.5851/kosfa.2012.32.2.234
This study was conducted to examine the effects of low molecular weight gelatin hydrolysates (GH, less than 3kDa), extracted from pig skin collagen on the bone metabolism of ovariectomized (OVX) rats. The rats in the experimental groups were randomly segregated into six different treatment groups such as 1) NC, the normal rat fed AIN 93 diet (basal diet) only; 2) OC, the OVX rat fed the basal diet only; 3) GH 0.1, the OVX rat fed the basal diet with 0.1% GH; 4) GH 0.8, the OVX rat fed the basal diet with 0.8% GH; 5) G 0.1, the OVX rat fed the basal diet with 0.1% gelatin; 6) G 0.8, the OVX rat fed the basal diet with 0.8% gelatin. Body weight gain in the GH 0.1, GH 0.8, and G 0.8 was significantly higher than those in the NC and OC. Feed intake of the GH 0.1 and GH 0.8 was higher than that of the NC and OC, while no significant difference was found in feed efficiency ratio (FER). BMD of the GH 0.8 was higher than that of the OC. However, gelatin hydrolysates and gelatin resulted in higher BMC level compare to the OC. Serum HDL-cholesterol of rat fed GH and gelatin was higher than that of OC (p<0.05). LDL-C of the GH 0.1 and the GH 0.8 tended to be less than that of OC. Serum alkaline phosphatase (ALP) of the GH 0.1 was lower than that of the OC. The serum of GH 0.8 showed lower osteocalcin value than the OC (p<0.05). In addition, GOT and GPT levels significantly decreased in all treatment groups. These results indicated that gelatin hydrolysates from pig skin gelatin hydrolysates enhanced BMD and serum biochemical parameters related to bone metabolism. Therefore, the gelatin hydrolysates could be used as a beneficial material to improve bone health.
Simultaneous Detection of 10 Foodborne Pathogens using Capillary Electrophoresis-Based Single Strand Conformation Polymorphism
Oh, Mi-Hwa ; Hwang, Hee-Sung ; Chung, Bo-Ram ; Paik, Hyun-Dong ; Han, Sang-Ha ; Kang, Sun-Moon ; Ham, Jun-Sang ; Kim, Hyoun-Wook ; Seol, Kuk-Hwan ; Jang, Ae-Ra ; Jung, Gyoo-Yeol ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 241~246
DOI : 10.5851/kosfa.2012.32.2.241
This report outlines the development of a rapid, simple, and sensitive detection system for pathogenic bacteria using a capillary electrophoresis-based, single strand conformation polymorphism (CE-SSCP) combined with PCR. We demonstrate that this method, used with primers targeting the V4 region of the16S rRNA gene, is capable of the simultaneous detection of 10 microbes that could be associated with foodborne illness, caused by animal-derived foods: Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, Vibrio parahaemolyticus, and Enterobacter sakazakii. The traditional detection techniques are time-consuming and labor-intensive, due to the necessary task of separate cultivation of each target species. As such, the CE-SSCP-PCR method, that we have developed, has the potential to diagnose pathogens rapidly, unlike the traditional technique, in order to prevent foodborne illness in a much more efficient manner.
Quantitative Analysis of Central Nervous System Tissues (CNST) in Beef By-Products in Retail Market
Lim, Dong-Gyun ; Lee, Moo-Ha ;
Korean Journal for Food Science of Animal Resources, volume 32, issue 2, 2012, Pages 247~251
DOI : 10.5851/kosfa.2012.32.2.247
This study was carried out to investigate the applicability of the detection of central nervous system tissues (CNST) in beef by-products in retail market. Beef by-products including large intestine, brain, spinal cord, liver, lung, spleen and heart were purchased and tested for the presence of CNST using an ELISA method. The ELISA test was evaluated and showed a high correlation coefficient by a standard curve (R value = 0.999). Based on the analytical instruction, the positive indication of the CNST contamination of brain and spinal cord was detected above 0.1% but large intestine, liver, lung, spleen, and heart was negative. Result suggests that the ELISA method is applicable to a real meat system and may provide a method to ensure confidence for consumer against bovine spongiform encephalopathy (BSE).