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The Antibacterial Effects of Backryeoncho(Opuntia ficus-indica var. saboten) Extracts as Applied to Kimchi Fermentation with Lactic Acid Bacteria and Food Poisoning Bacteria (백련초 추출물의 김치발효 젖산균과 식중독균에 대한 항균효과)

  • Lee, Young-Sook;Sohn, Hee-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
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    • v.20 no.6
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    • pp.1213-1222
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    • 2011
  • This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.

Hygienic Superiority of Kimchi (김치의 위생학적 우수성)

  • Kim, Yong-Suk;Shin, Dong-Hwa
    • Journal of Food Hygiene and Safety
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    • v.23 no.2
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    • pp.91-97
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    • 2008
  • Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

Comparison of Antibacterial Activities of Garlic Juice and Heat-treated Garlic Juice (생마늘즙과 열처리 마늘즙의 항균활성 비교)

  • Chung, Kun-Sub;Kim, Ji-Yeon;Kim, Young-Min
    • Korean Journal of Food Science and Technology
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    • v.35 no.3
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    • pp.540-543
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    • 2003
  • Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

Analysis of Food Poisoning Outbreaks Occurred in Chungnam Korea, 2019 (2019년 충남지역에서 발생한 식중독 현황과 원인분석)

  • Lee, Hyunah;Nam, Hae-Sung;Choi, Jihye;Park, Seongmin;Park, Jongjin;Kim, Hyeonmin;Cheon, Younghee;Park, Junhyuk
    • Journal of Environmental Health Sciences
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    • v.46 no.2
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    • pp.184-191
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    • 2020
  • Objectives: This study was performed to analyze cases of food poisoning outbreaks reported in Chungcheongnamdo Province in 2019 and report it as effective data for preventing food poisoning in the future. Methods: Food poisoning outbreaks were analyzed to detect virus, bacteria, and protozoa according to the Manual for Detection of Foodborne Pathogens in Outbreaks to clarify the causes of food poisoning that occurred in Chungcheongnam-do Province in 2019. Results: Among the 79 cases of food poisoning outbreaks, 59 cases (74.7%) were in general restaurants, 15 cases (19.0%) in food service institutions, three cases at banquets, and two cases in take-out food. The 42 cases at general seafood restaurants made up the majority of food poisoning in Chungcheongnam-do. Food poisoning pathogens were shown in 13 cases (86.7%) out of the 15 cases at food service institutions, and 10 cases were related to Norovirus. Among the 79 cases, food-borne pathogens were identified in 35 cases of outbreaks, accounting for 44.3%. The confirmed pathogens were as follows: bacteria (24 cases), Norovirus (12 cases) and Kudoa septempunctata. (five cases). The food-borne bacteria were pathogenic E. coli (12 cases), Staphylococcus aureus (six cases), Salmonella spp. (two cases), Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, and Vibrio parahaemolyticus (one case). Conclusions: To prevent food poisoning, it is necessary to analyze regional characteristics and environments and to hold a campaign for the prevention of food poisoning based on that analysis. In addition, when food poisoning occurs, the results of analyzing its cause and spread based on accurate epidemiological survey need to be shared.

Antimicrobial Activity of Bamboo (Sasa borealis) Leaves Fraction Extracts against Food Poisoning Bacteria (조릿대 잎 분획 추출물의 식중독균에 대한 항균활성)

  • Park, Yeon-Ok;Lim, Hyeon-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.12
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    • pp.1745-1752
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    • 2010
  • This study was conducted to investigate the antimicrobial activity of 70% ethanol (EtOH) extract and the five fractions of the crude extract from Sasa borealis leaves against seven food poisoning bacteria, Staphylococcus aureus, Micrococus luteus, Listeria monocytogens, Bacillus subtilis, Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa. The yield of 70% EtOH extract was 11.4% and those of n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous fractions were 3.0%, 1.1%, 0.6%, 1.3%, and 5.1%, respectively. The 70% EtOH extract and the four fractions except aqueous fraction demonstrated antimicrobial activity against all the seven food poisoning bacteria at a concentration of 0.5%, although it was less compared to benzoic acid. Minimal inhibitory concentration (MIC) of the 70% EtOH extract against all the food poisoning bacteria except S. aureus was $50{\mu}L$/disc. Moreover, chloroform fraction was $35{\mu}L$/disc against 3 food poisoning bacteria and $50{\mu}L$/disc against the other 4 food poisoning bacteria; ethyl acetate fraction was $50{\mu}L$/disc against all the food poisoning bacteria. In addition, n-butanol fraction was $50{\mu}L$/disc against all the food poisoning bacteria except S. aureus. Aqueous fraction, which did not show antimicrobial activity at 5%, was $200{\mu}L$/disc against only S. aureus and L. monocytogen. The 0.25%, and 0.5% of ethyl acetate fraction inhibited the growth of all the food poisoning bacteria 8 to 12 hours and 24 hours, respectively. These results indicate that the Sasa borealis leaves may be useful as a natural antimicrobial substance.

Sensitivity Test on the Food Poisoning Bacteria of the Garlic Extract (마늘추출물의 식중독균에 대한 항균검사)

  • Yoon, In-Sook
    • The Journal of the Korea Contents Association
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    • v.9 no.2
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    • pp.339-349
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    • 2009
  • Garlic (Allium sativum, L.) has a long history of reputed value and actual use for its medicinal, antimicrobial, and pesticidal properties. This study was conducted to find possible developments to natural food preservatives from garlic extracts. Garlic extracts were prepared from fresh crushed garlic and diluted with sterilize distilled water. The sensitivity test was conducted to investigate the antimicrobial effect of garlic extract against six strains of food poisoning bacteria such as Staphylococcus aureus, Escherichea coli, Salmonella typhimurium, Vibrio parahemolyticus, Bacillus subtilis, and Listeria monocytogenes. The results of sensitivity test were then compared with those of Vancomycin and Imipenem which were used as treatment for G. (+) bacteria and G. (-) bacteria, respectively. All of the 6 tested strains exhibited strong or moderate activity. V. parahemolyticus exhibited susceptible only in undiluted solution, but not in diluted garlic extracts.

Growth Inhibition of Salmonella typhimurium and Staphylococcus aureus in Naengmyon-Broth by Addition of Antibacterial Dongchimi-Juice (항균성 동치미액의 첨가에 의한 냉면국물 중의 Salmonella typhimurium 및 Staphylococcus aureus 생육억제)

  • 조신호
    • The Korean Journal of Food And Nutrition
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    • v.12 no.2
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    • pp.124-132
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    • 1999
  • Juice of Dongchimi a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth, This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria Salmonella typhimurium and Staphylo-coccus aureus in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice femented with lactiv acid bacteria and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during stor-age at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Sal-monella typhimurium and Staphylococcus aureus were rapidly decreased from 106CFU/ml to 106CFU/ml in 16 hours and 32 hours repectively. In Naengmyon-broth containing 10% Donchimi-juice the growths of the two food pois-oning bacteria were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ that at 1$0^{\circ}C$ and was more active against Salmonella typhimurium than against Staphylococcus aureus.

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Dyeability and Antibacterial Activity against Food Poisoning Bacteria Dyed with Geranium nepalense Extracts (이질풀 추출물로 염색한 면직물의 염색성과 항식중독균성)

  • Park, Yun-Jum;Kim, Hyun-Ju;Park, Yong-Seo;Cho, Ja-Yong;Jang, Hong-Gi;Heo, Buk-Gu
    • Korean Journal of Medicinal Crop Science
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    • v.14 no.3
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    • pp.139-142
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    • 2006
  • This study was conducted to develop antibacterial hand towel and dishcloth against food poisoning bacteria, and to examine the dyeability and the antibacterial activity of cotton fabrics against food poisoning bacteria, which was dyed with 1 % extracts of Geranium nepalense at $50\;to\;60^{\circ}C$ minutes. Surface colors of cotton fabrics treated nothing, alum $[AIK(SO_4)_2{\cdot}nH_2O]$, and calcium hydroxide $[Ca(OH)_2]$ with mordants showed grayed-yellow group, that treated copper sulfate $(CUSO_4)$ with mordant was grey-brown group, and that treated sulfate of iron $(FeSO_4{\cdot}7H_2O)$ made grayed-green group. Hue value of cotton fabrics dyed with the extracts of Geranium nepalense and dried until twenty times was an order of descent Y, that dried thirty to forty an order of descent YR. Cotton fabrics dyed with the extracts of Geranium nepalense had the antibacterial activity against food poisoning bacteria such as Staphylococcus aureus, Escherichia coil and Salmonella typhimurium by over 99.99%. And that dried over thirty times showed the antibacterial activities against food poisoning bacteria by 52.91%.

Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage (울금을 첨가한 오리 훈연육의 저장 중 품질변화)

  • Lee, In Ok;Ro, Hee Kyong
    • Journal of the Korean Society of Food Culture
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    • v.34 no.1
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    • pp.68-74
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    • 2019
  • This study was conducted to evaluate the effects of adding gradually increasing concentrations of turmeric extract (0, 0.1, 0.2, and 0.4%) to smoked duck meat on its chromaticity, antibiosis, and antiseptic degree against food poisoning bacteria, number of bacteria, lipid rancidity, sensory evaluation, and preference. The brightness, red color intensity and yellow color intensity changed significantly when 0.2% turmeric extract was added and the sodium nitrate concentration was reduced. Additionally, no antibiosis or antiseptic activities against food poisoning bacteria were observed in any turmeric treated samples, whereas the number of bacteria was increased in control samples compared to turmeric treated samples after 10 days of preservation. The TBARS value decreased during storage when turmeric extract concentration increased, resulting in positive sensory evaluation of its color, succulence, taste and hardness. In the preference test, the surface and meat color increased as the concentration of turmeric extracts increased. Hardness was highest at 0.2%, whereas taste was highest between 0.2 and 0.4%. The overall preference test was highest for the 0.2% extract samples. Overall, the results indicated that addition of 0.2% turmeric to smoked duck meat will lead to better nutrition, function, and overall preference.