• Title/Summary/Keyword: Salmonella

Search Result 2,511, Processing Time 0.038 seconds

Evaluation of the Level of Microbial Contamination in the Manufacturing and Processing Company of Red Pepper Powder (고춧가루 제조.가공업체의 시설 및 공정별 미생물학적 오염도 평가)

  • Woo, Hye-Im;Kim, Jong-Bae;Choi, Ji-Hee;Kim, Eun-Hye;Kim, Dong-Sul;Park, Kun-Sang;Kim, Eun-Jeong;Eun, Jong-Bang;Om, Ae-Son
    • Journal of Food Hygiene and Safety
    • /
    • v.27 no.4
    • /
    • pp.427-431
    • /
    • 2012
  • This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers' hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers' hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.

Antibacterial and Rinsing Activities Against Potentially Harmful Bacteria in Rice during Rice Flour Production (쌀가루 제분용 백미 내 잠재적 위해 세균에 대한 살균 및 세척 효과)

  • Han, Jae-Kwang;Cha, Min-Hee;Kim, Min-Ju;Kim, Keun-Sung
    • Journal of Food Hygiene and Safety
    • /
    • v.29 no.2
    • /
    • pp.117-122
    • /
    • 2014
  • Rice can be the contaminating with soil-borne bacteria. Furthermore, the contaminated bacteria can be grown during immersion process for produce wet-milled rice flour. Therefore, disinfectants can be added during the immersion process. Antibacterial activities of the natural disinfectant, fermented rice spent water (FRSW), and the chemical disinfectants, chlorine dioxide (CD) and sodium benzoate (SB), were respectively determined when added in pure cultures of target bacteria such as Salmonella typhimurium, Escherichia coli, and Bacillus cereus or when added to immersion water in the immersion process. In addition, rinsing effects for removing bacteria were determined when rice was rinsed with water before and after the immersion process. Antibacterial activities were rapidly increased as increasing amounts of the disinfectants are added to the pure cultures of the target bacteria. Antibacterial activity of CD was the most effective among the three tested disinfectants when added to the pure cultures of the target bacteria, respectively. Those of the same disinfectants were increased when they were increasingly added to the immersion water. However those of the disinfectants were less effective when added to the immersion water. On the other hand, rinsing effects for removing bacteria were the most effective when rice was rinsed only with water without the immersion process. Collectively, rinsing rice with water only was more effective than using disinfectants in the immersion water during rice flour production.

Physiological Characteristics and Tyrosinase Inhibitory Activity of Lactobacillus plantarum M23 Isolated from Raw Milk (원유에서 분리한 Lactobacillus plantarum M23의 Tyrosinase 활성 저해 및 생리적 특성조사)

  • Heo, In-Sook;Kim, Kee-Sung;Yang, Seung-Yong;Lee, Nam-Hyouck;Lim, Sang-Dong
    • Food Science of Animal Resources
    • /
    • v.27 no.4
    • /
    • pp.501-508
    • /
    • 2007
  • In order to develop a new starter for fermented milk, Lactobacillus plantarum M23 was isolated from raw milk and investigated for physiological characteristics. It showed good tyrosinase inhibitory activity compared with commercial lactic acid bacteria. The optimum growth temperature of Lactobacillus plantarum M23 was $40^{\circ}C$ and cultures took 17 hr to reach pH 4.3. Lactobacillus plantarum M23 showed more sensitivity to Penicillin-G, Oxacillin, Novobiocin, Chloramphenicol in a comparison of 12 different antibiotics, and showed most resistance to Vancomycin. It showed higher leucine arylamidase and ${\beta}-galactosidase$ activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hours. It showed high resistance to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 77.8%, 86.5% and 83.8%, respectively. Based on these and previous results, Lactobacillus plantarum M23 could be an excellent starter culture for fermented milk with high resistance to melanin.

A Study on the Sensory Characteristic of Yogurt and Antimicrobial Activity of Lactobacillus plantarum LHC52 Isolated from Kimchi (김치에서 분리한 Lactobacillus plantarum LHC52의 항균활성과 요구르트의 관능성 연구)

  • Lee, Seung-Gyu;Han, Ki-Sung;Jeong, Seok-Geun;Oh, Mi-Hwa;Jang, Ae-Ra;Kim, Dong-Hun;Bae, In-Hyu;Ham, Jun-Sang
    • Food Science of Animal Resources
    • /
    • v.30 no.2
    • /
    • pp.328-335
    • /
    • 2010
  • The aim of our study was to develop a new starter culture for fermented milk. Polymerase chain reaction screening of 103 acid-producing isolates from Kimchi identified 72 Lactobacillus strains. The ability of the strains to inhibit the growth of the food-borne human pathogens (Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus) was measured, using a conventional paper disk method. Among the 72 strains, strain LHC52 displayed potent antagonistic activity. Use of 16S rDNA sequencing and the API 50CHL system identified the strain as Lactobacillus plantarum and it was designated L. plantarum LHC52. Biochemical analyses revealed especially high antibacterial activity against E. coli. Yogurt produced using L. plantarum LHC52 did not show different microbiological and physicochemical properties compared to conventionally-prepared yogurt, implicating L. plantarum LHC52 as a useful, potently antibacterial starter culture for yogurt preparation.

Genotoxicological and Acute Toxicological Safeties of Gamma Irradiated Beef (감마선조사 쇠고기의 유전독성 및 급성독성학적 안전성평가)

  • Kang, Il-Jun;Kwak, Hee-Jin;Lee, Byung-Hoon;Kim, Kwang-Hoon;Byun, Myung-Woo;Yook, Hong-Sun
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.4
    • /
    • pp.775-780
    • /
    • 1998
  • Gamma irradiation at 5 kGy was applied to beefs for evaluation of their possible genotoxicity and acute oral toxicity. The genotoxicity of 5 kGy irradiated beef was evaluated by Salmonella typhimurium reversion assay and in vivo micronucleus assay using mouse bone marrow cells. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects were not shown in vivo mouse micronucleus assay at 5 kGy dose tested. In an acute toxicity test, 5 kGy-irradiated beef was administrated orally at a dose level of 313 to 5,000 mg/kg, and then number of deaths, clinical signs, body weights, and pathological examinations were examined daily for 14 days post-administration. The results indicate that 5 kGy irradiated beef did not show any toxic effect on mice and oral $LD_{50}$ value was over 5,000 mg/kg on ICR mice.

  • PDF

Antimicrobial Characteristics of Metabolites of Lactic Acid Bacteria Isolated from Feces of Newborn Baby and from Dongchimi (신생아 분변 및 동치미에서 분리한 젖산균 대사산물의 항균특성)

  • Lee, Ji-Young;Park, Yeong-Soo;Kim, Yong-Suk;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
    • /
    • v.34 no.3
    • /
    • pp.472-479
    • /
    • 2002
  • The antimicrobial effects of metabolites from isolated strains from feces of Korean newborn baby and from Dongchimi against six food-borne microorganisms, and characteristics of the metabolites were investigated.. The metabolites from isolated strains adjusted pH to 3.5, 4.0, and 4.5 showed strong growth inhibition against S. Typhimurium, and S. Enteritidis. The metabolites has kept its inhibition activities to the pathogens after catalase, trypsin or pepsin treatment. In addition, antimicrobial activity of metabolites was not decreased by heat treatment at $121^{\circ}C$ for 15 min. D2 and F35-2 strains were confirmed homofermentative and F20-3 was heterofermentative bacteria identified by final organic acid and gas production. The amount of lactic acid produced by D2 and F35-2 strains after 24 h of incubation was 1.84 and 1.85% respectively, but F20-3 strain produced acetic acid (0.22%) and lactic acid (0.91%).

Antimutagenic Effect of Extract of Eleutherococcus senticosus Maxim (가시오갈피 추출물의 항돌연변이 효과)

  • Park, Jeong-Seob;Oh, Chan-Ho;Koh, Ha-Young;Choi, Dong-Seong
    • Korean Journal of Food Science and Technology
    • /
    • v.34 no.6
    • /
    • pp.1110-1114
    • /
    • 2002
  • Antimutagenic effect of Eleutherococcus senticosus Maxim. on the mutagenicity induced by 2-AF and Trp-P-1 was studied using the Ames test with Salmonella typhimurium TA98 and TA100. In S. typhimurium TA98, the methanol extract $(500\;{\mu}g/plate)$ of root, stem, and leaf of E. senticosus showed inhibitory effects of 72.8, 70.0, and 78.7% on the mutagenicity induced by 2-AF, and 69.2, 64.9, and 59.4% by Trp-P-1, respectively, whereas none was observed in S. typhimurium TA100. These results suggest that the methanol extract of E. senticosus inhibits a frame shift mutation. And then the methanol extract further fractionated by chloroform, butanol, and water. The chloroform fractions of root, stem, and leaf showed strong antimutagenic effects induced by 2-AF and Trp-P-1 in S. typhimurium TA98, whereas none was observed in the butanol and aqueous fractions. The chloroform fractions of root, stem, and leaf showed antimutagenic effects of $13{\sim]92%$ in a dose-dependent manner.

Culture Conditions on the Antimutagenic Effects of Lactobacillus plantarum KLAB21 isolated from Kimchi against N-methyl-N'-nitro-N-nitrosoguanidine and 4-nitroquinoline-1-oxide (김치에서 분리한 Lactobacillus plantarum KLAB21의 배양조건에 따른 N-methyl-N'-nitro-N-nitrosoguanidine과 4-nitroquinoline-1-oxide에 대한 항돌연변이 효과)

  • Rhee, Chang-Ho;Park, Heui-Dong
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.2
    • /
    • pp.417-423
    • /
    • 2000
  • Lactobacillus plantarum KLAB21 isolated from Kimchi has been reported to produce antimutagenic subtance(s) in the culture medium. In this study, antimutagenic effects of the strain KLAB21 were investigated to under various culture conditions maximize the production of antimutagenic substance(s) against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) on Salmonella typhimurium TA100 and 4-nitroquinoline-1-oxide(NQO) on S. typhimurium TA98. Glucose(2%) as a carbon source and yeast extract(1%) as a nitrogen source resulted in the highest production of the antimutagenic substance(s) against both mutagens in the culture supernatant of L. plantarum KLAB21. The most effective concentrations of bactopeptone as a nitrogen source were 1% against MNNG and 1.5% against NQO. Optimal pH of the medium, culture temperature, and shaking speed for the antimutagenic substance(s) production were pH 7.0, $37^{\circ}C$ and 150 rpm, respectively. Under the optimal condition, the antimutagenic effects of L. plantarum KLAB21 culture supernatant were 98.4% against MNNG on S. typhimurium TA100 and 57.3% against NQO on S. typhimurium TA98.

  • PDF

Mutagenicity of Thermally Oxidized Soybean Oil (가열산화 대두유의 돌연변이원성)

  • Lee, Jin-Young;Ahn, Myung-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.6
    • /
    • pp.1213-1220
    • /
    • 2000
  • The mutagenicity of the thermally oxidized soybean oils was investigated. Each oil sample was taken after 0, 8, 16, 24, 32, 40, and 48 hours of heating at a temperature of $180{\pm}3^{\circ}C$, and was used to study the changes of peroxide value(POV), acid value(AV), iodine value(IV), conjugated dienoic acid content(CDA content, %), and fatty acid composition. Another set of samples was fractionated into non-oxidized and oxidized fractions by column chromatography using silica gel. The mutagenicity of the samples taken from the thermally oxidized oils as well as the non-oxidized and oxidized fractions was investigated with the Ames test. Bacterial tester strains used in the present study were the histidine auxotrophic strains of S. typhimurium TA100, TA1535 and TA 102 for the detection of base pair, and TA98 and TA1537 for frame shift mutations. Each set of samples was dissolved in tetrahydrofuran and tested at doses ranging from 0.05 to 5 mg/plate. The oxidized fractions increased significantly the number of $His^+$ revertant colonies of TA100, TA1537 and TA102, thereby showed mutagenic activity on these strains. However none of the oil samples taken within the 48 hours oxidation period showed any mutagenic activity with and without metabolic activation.

  • PDF

Biological and Chemical Hazards Factor Analysis for CCP(Critical Control Point) in Fried Process of Fried Noodles (유탕면류의 유탕공정 중 중요관리점(CCP)을 위한 미생물학적, 화학적 위해요소분석)

  • Kwon, Sang-Chul
    • Journal of the Korea Academia-Industrial cooperation Society
    • /
    • v.13 no.8
    • /
    • pp.3578-3585
    • /
    • 2012
  • The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$, Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.