Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis

  • Park, Si-Hong (Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University) ;
  • Jung, Sang-Hoon (Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University) ;
  • Kim, Hyun-Joong (Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University) ;
  • Chung, Yun-Hee (Test and Research Center, Korean Consumer Protection Board) ;
  • Kim, Hae-Yeong (Department of Food Science and Biotechnology, Institute of Life Sciences and Resources, Kyung Hee University)
  • Published : 2006.04.30
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Abstract

The food-borne pathogen Listeria monocytogenes is commonly associated with meats and unpasteurized dairy products. To identify this pathogen in meats more efficiently than has been done in the past, we purchased meats from Korean markets and performed sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and serotyping analysis on Listeria organisms isolated from meat samples. Each Listeria species showed specific protein band patterns on SDS-PAGE. Whole-cell protein SDS-PAGE profiles indicated that the organisms isolated from meats sold in local Korean markets were L. monocytogenes with the serotypes 1/2a, 1/2b, 1/2c, and 4b. We suggest that it is possible to carry out molecular subtyping of L. monocytogenes using SDS-PAGE.

Keywords

References

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