• Title, Summary, Keyword: food-borne pathogenic bacteria

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Study on Reducing Methods of Natural Food-borne Pathogenic Microorganisms Originated from Saengshik (생식 중 자연환경유래 위해미생물 저감화 방법에 관한 연구)

  • Chang, Tae-Eun;Han, Jeong-Su;Song, Ok-Ja;Chung, Dong-Hwa;Shin, Il-Shik
    • Korean Journal of Food Science and Technology
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    • v.36 no.6
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    • pp.1020-1025
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    • 2004
  • In previous paper, contaminations of food-borne pathogenic bacteria of Saengshik was found to occur during processing, because detection rates of food-borne pathogenic bacteria in final products were higher than those of raw materials. In this study, methods to reduce food-borne pathogenic bacteria and improved manufacturing process were developed for microbial safety of Saengshik. Food-borne pathogenic bacteria in raw materials were reduced to about 0.5-2.0 log cfu/g when seven kinds of raw materials were washed with electrolyzed water and ozonated water, but food-borne pathogenic bacteria could not be removed completely. After improvement of manufacturing process, numbers of food-borne pathogenic bacteria were same or decreased to levels of raw materials. Gaseous ozone and Biocon could control air-borne bacteria under $1{\times}10^1$ cfu/1000 L of air in pulverization and mixing rooms.

Antibacterial Activity of Dielectric Barrier Discharge Plasma against Main Food-borne Bacteria in Suspensions (유전체장벽방전 플라즈마에 의한 주요식중독세균의 살균 효과)

  • Choi, Man-Seok;Kim, Ji Yoon;Jeon, Eun Bi;Park, Shin Young
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.617-624
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    • 2019
  • Dielectric barrier discharge (DBD) plasma is one of the promising next generation non-thermal technologies for food sterilization. The present study investigated the effects of DBD plasma on the reduction of most common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus, Salmonella enterica) and sanitary indicative bacteria (Escherichia coli) in the suspension (initial inoculum of approx. 9 log CFU/mL). The bacterial counts were significantly (P<0.05) reduced with the increase in the treatment time (1-30 min) of DBD plasma in the suspension. The D-values (time for 90% reduction) of DBD plasma by first-order kinetics for S. aureus, B. cereus, V. parahaemolyticus, S. enterica, and E. coli were 17.76, 19.96, 32.89, 21.55, and 15.24 min, respectively (R2>0.90). These results specifically showed that 30 min of DBD plasma treatment in > 90% reduction of seafood-borne pathogenic and sanitary indicative bacteria. This suspension study may provide the basic data for use in seafood processing and distribution.

Effect of Chaff Vinegar on the Growth of Food-Borne Pathogenic Bacteria

  • Jo, Seong-Chun;Rim, A-Ram;Park, Hee-Jin;Park, Sun-Min;Lee, Seung-Cheol
    • Preventive Nutrition and Food Science
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    • v.10 no.2
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    • pp.130-133
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    • 2005
  • The growth inhibitiory effect of chaff vinegar against various food-borne pathogenic bacteria was evaluated. Bacterial growth was evaluated in chaff vinegar at concentrations of 15, 30, 50, 65, 80, and $100\%$ using the paper disc diffusion method and 0.5, 1.0, 1.5, 1.8, 2.0, 2.2 and $2.5\%$ in broth. In the paper disc diffusion assay, chaff vinegar showed a clear zone on both the Gram-positive bacteria; Listeria monocytogenes, Staphylococcus aureus and Gram-negative bacteria; Escherichia coli O157:H7, Salmonella Typhimurium, and Vibrio parahaemolyticus. Chaff vinegar exhibited the greatest growth inhibition for V. parahaemolyticus. The bactericidal effect of chaff vinegar on the E. coli O157:H7 was tested at concentrations ranging from 0.5 to $2.5\%$ (v/v) in the LB broth media. Chaff vinegar retarded the lag phase time of the growth curve in proportion in a concentration-dependent manner. Chaff vinegar at $2.5\%$ completely inhibited the growth of E. coli O157:H7.

Microflora of Manufacturing Process and Final Products of Saengshik (시판생식의 제조공정 및 최종제품의 미생물분포)

  • Chang, Tae-Eun;Moon, Sung-Yang;Lee, Kun-Wook;Park, Jang-Mi;Han, Jeong-Su;Song, Ok-Ja;Shin, Il-Shik
    • Korean Journal of Food Science and Technology
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    • v.36 no.3
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    • pp.501-506
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    • 2004
  • Microflora and contamination process of Saengshik products were investigated to ensure microbial safety of Saengshik. Food-borne pathogenic bacteria, such as Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens detected mainly from grains were not removed by washing with tap water and freeze-drying. Contaminations of food-borne pathogenic bacteria occurred through raw material powder processed at other factories and during actual product manufacturing process, because detection rates of final products were higher than those of raw materials. Concentration of food-borne pathogenic bacteria increased with advancing of process after first pulverization. Dusts of powder and powder attached to machine were good media for air-borne microorganisms and caused to increase of food-borne pathogenic bacteria during process. Improvement of manufacturing process and sanitary control of machines arc necessary to ensure microbial safety of Saengshik.

Characterization of Potential Probiotics Bacillus subtilis CS90 from Soybean Paste (Doenjang) and Its Antimicrobial Activity against Food-borne Pathogens

  • Cho, Kye-Man
    • Journal of Applied Biological Chemistry
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    • v.51 no.6
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    • pp.285-291
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    • 2008
  • A potential probiotics bacterial strain, CS90, was isolated from Korean soybean paste (doenjang). The strain CS90 showed antimicrobial activity against food-borne pathogenic bacteria including Salmonella enterica, Salmonella enteritids, Salmonella typhymurium, Bacillus cereus, Listeria ivanovii, Listeria. monocytogenes, Sthaphylococcus aureus, and Sthaphylococcus epidermidis and showed a significant survival rate of 35.7 to 57.8% under the artificial gastric acidic condition (pH 2 to 3). The strain CS90 was classified as Bacillus subtilis based on morphological, physiological, chemotaxonomic features and phylogenetic analysis based on 16S rDNA sequence and designated as B. subtilis CS90. B. subtilis CS90 can be used as a potential probiotics.

Simultaneous Detection of Food-borne Pathogenic Bacteria in Ready-to-eat Kimbab Using Multiplex PCR Method

  • Cho, Kye-Man;Kambiranda, Devaiah M;Kim, Seong-Weon;Math, Renukaradhya K;Lim, Woo-Jin;Hong, Su-Young;Yun, Han-Dae
    • Food Science and Biotechnology
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    • v.17 no.6
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    • pp.1240-1245
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    • 2008
  • Kimbab is the most popular ready-to-eat (RTE) food in Korea. A rapid detection method based on multiplex PCR technique was developed for detection of major food-borne pathogens like Salmonella spp., Shigella spp., Bacillus cereus, Listeria monocytongenes, and Staphylococcus aureus. Specific bands were obtained as 108 bp (Sau, S. aureus), 284 bp (Sal, S. enterica, S. enteritids, and S. typhmurium), 404 bp (Lmo, L. monocytogenes), 475 bp (Bce, B. cereus), and 600 bp (Shi, S. flexineri and S. sonnei). Visible cell numbers varied from 4.14-5.03, 3.61-4.47, and 4.10-5.11 log CFU/g in randomly collected June, July, and August samples, respectively. Among the 30 kimbab samples obtained 83.3% samples were contaminated and 16.7% samples were free from contamination. The highest rate of contamination was with S. aureus (56.7%) followed by B. cereus (43.3%), Salmonella spp. (36.7%), Shigella spp. (13.3%), and L. monocytogenes (6.7%). The identification of the pathogenic species could be faster using one polymerase chain reaction (PCR) and the ability to test for food-borne pathogenic species in kimbab will save time and increase the ability to assure its quality.

Effect of Ozone Water to Reduce Pathogenic Microorganisms on Chopping Board (도마표면의 병원성미생물 제어를 위한 오존수 처리효과)

  • Park, In-Sook;Kim, Yong-Soo;Baek, Seung-Bum;Kim, Ae-Young;Choi, Sung-Hee;Lee, Young-Ja;Jeon, Dae-Hoon;Kim, Hyoung-Il;Ha, Sang-Do
    • Korean Journal of Food Science and Technology
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    • v.41 no.2
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    • pp.225-229
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    • 2009
  • The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.

Antibacterial Activity of Euphorbia humifusa Extracts on Food-Borne Pathogenic Bacteria (비단풀 추출물의 식중독세균에 대한 항균활성)

  • Choi, Moo-Young
    • The Korean Journal of Community Living Science
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    • v.21 no.1
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    • pp.13-18
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    • 2010
  • This study was performed to investigate the antimicrobial effects of Euphorbia humifusa ethanol-extract against food-borne pathogens. The growth inhibitory effects of the extract at a concentration of 250, 500, 1,000 or 2,000 mg/L on food poisoning microorganism were determined against Salmonella typhimurium, Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli O157:H7 and Staphylococcus aureus. The microorganisms growth was not affected by the extract at the concentration up to 250 mg/L, but was significantly (p<0.05) inhibited by the extract at a concentration higher than 1,000 mg/L. The extract of Euphorbia humifusa had strong antimicrobial activity against all test strains at a concentration of 2,000 mg/L. The results in the present study demonstrate antimicrobial effects of Euphorbia humifusa ethanol-extract against food-borne pathogens, suggesting that Euphorbia humifusa could be an effective natural antibacterial agent in food.

Distribution of Pathogenic Vibrio Species in Seawater in Gomso Bay and Byeonsan, West Coast of Korea (곰소만 및 변산 해역 해수에 병원성 비브리오균(Vibrios spp.)의 분포)

  • Cho, Eui-Dong;Park, Kwon-Sam
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.625-630
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    • 2019
  • The pathogenic Vibrio genus contains halophilic bacteria that are distributed in marine and freshwater environments. Vibrio cholerae, Vibrio vulnificus, and Vibrio parahaemolyticus are potent human pathogens and leading causes of septicemia, wound infection, and seafood-borne gastroenteritis. The aim of this study was to investigate the presence of pathogenic Vibrio species in seawater off the west coast of Korea. Sixty-four seawater samples were obtained from different sites in Gomso Bay and Byeonsan from April 2018 to November 2018. Pathogenic Vibrio species were detected using a combination of most probable number (MPN)-polymerase chain reaction methods. V. cholerae, V. vulnificus, and V. parahaemolyticus were found in 0.0%, 20.3%, and 65.6% of seawater samples, respectively. Quantitative results revealed 3.6-23 MPN/100 mL of V. vulnificus, and 3.6-930 MPN/100 mL of V. parahaemolyticus in the samples. Overall, these results provide new insight into the necessity for seawater sanitation in Gomso Bay and Byunsan; they also provide evidence that will help reduce outbreaks of seafood-borne illness caused by pathogenic Vibrio species.