• Current Research on Agriculture and Life Sciences
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• v.24
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• pp.9-16
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• 2006

Ultraweak photons could be emitted from the chemical reaction without any electromagnetic radient. These chemiluminescence could be detected by highly sensible photomultiplier recently. We will introduce the principal of chemiluminescence generation reaction, and the application studies in the determination of food-borne microorganisms in field. The counts of surface contaminated microorganism in mackeral and chicken for cold storage determined by ATP-chemiluminescence method had good correlation with the counts by standard agar plate method. However, there was little correlation between 2 methods in ginseng powder whose microbial counts were lower than 10,000 CFU.

• 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.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.36-40
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• 2006

This study was conducted to investigate the effects of hot spring water against the survival of food-borne and pathogenic microorganisms. Staphylococcus aureus, Bacillus cereus, and Escherichia coli, which are food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are skin disease pathogens, and Helicobacter pylori, gastritis inducing microorganism, were tested. The content of fluoride in tested hot spring water is 14.1 mg/L, which is higher than the standard of safe for drinking water 1.5 mg/L, but the results on 48 other items were up to the standard. Hot spring water didn't show the bactericidal effects against food-borne microorganisms, C. albicans, and H. pylori tested. However, the viable cell populations of B. cereus and T. mentagrophytes were decreased, which were depends on the temperature of hot spring water. From these results, we confirmed that hot spring water didn't show the bactericidal effects against food-borne microorganisms, skin disease pathogens, and gastritis inducing microorganism, but the growth of some microorganisms were inhibited by high temperature ($41^{\circ}C$).

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.500-506
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• 2017

Kimchi cabbage is one of the four major vegetable crops in Korea. The total annual production of kimchi cabbage, the main material of kimchi, was 20,559 tons in 2015. Kimchi cabbage is one of the majer crops produced by farmers which accounts for about 80% of the total leaf vegetable production in Korea. As the consumption of environmental-friendly agricultural products increases, food safety is one of the major public health concerns. We analyzed the biological hazards of kimchi cabbage produced by two types of cultivation methos such as organic farming and conventional farming using various culture media and microscopy. A total of 432 samples were analysed for presence of sanitary indicator microorganisms (aerobic plate count, coliform count, yeast & mold) and food-borne pathogens (Staphylococcus aureus, environmental Listeria, Bacillus cereus). The population of sanitary indicating microorganisms and food borne pathogens was under 5 Log CFU/g in all tested samples. The results of total microorganism numbers of leaf surface showed a positive correlation to those of soil samples. Additionally, we examined chemical factors such as pesticide residues and heavy metals in soil samples. All tested samples did not shown contamination levels higher than the standard limit.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.214-222
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• 1999

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. The purpose of this study was to investigate the antimicrobial activity of beverages containing Prunus mume extracts against Staphylococcus aureus, Shigella dysenteriae, Shigella flexneri, Shigella sonnei, Escherichia coli and Pseudomonas aeruginosa. Seven different types of Prunus mume extracts containing beverages have been prepared for the test in which minimum inhibitory concentration for each microorganism has been determined by serial dilution method using either TSA or TSB medium. Pseudomonas aeruginosa showed least resistance and 0.3g/$m\ell$ concentrations of 5% Prunus mume extracts containing beverage had antimicrobial property against the organism. Beverages containing more than 15% of Prunus mume extracts showed antimicrobial activity against all tested microorganisms at the MIC value of less than 0.25g/$m\ell$. The effect of Prunus mume on the growth of food-borne pathogens has been also studied using a spectrophotometer. In the growth assay, each of the Prunus mume extracts containing beverage was added to the medium at the concentration of 25% (v/v). Beverage containing 20% Prunus mume extracts showed inhibitory effect on the growth of all tested microorganisms.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.260-263
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• 2006

In this study, we investigated the antimicrobial effect of 14 different herbal petal extracts on various foodborne and food spoilage bacteria. Herbal petal extracts were prepared with 70% ethanol followed by sequential hexane, chloroform, ethyl acetate, n-butanol, and water fractionation. Antimicrobial activity was highest in the ethanol fraction from roselle (Hibiscus sabdariffa L.) petals as determined by the paper disc method. The roselle ethanol extract retarded the growth of food spoilage bacteria in kimbap (rice rolled in dried laver). Foodborne microorganisms (e.g. Bacillus cereus and Clostridium perfringens), on the other hand, were most efficiently inhibited by the ethyl acetate fraction of the roselle petal extract as determined by growth inhibition curves. Our study shows that roselle petals harbor antimicrobial activity against foodborne and food spoilage microorganisms. The critical ingredient is highly enriched in the ethyl acetate fraction of the extract.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.850-856
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• 2008

White, red, and extruded ginsengs were studied against 8 strains of food-borne pathogens and/or food spoilage microorganisms. The ginseng powders were extracted with different extractants and screened for antimicrobial activity using the disc diffusion and broth dilution techniques. The results showed that the yield of extraction was higher with increase of aqueous solution content and temperature. Preliminary screening revealed that the red ginseng extracts were most active, that has been found to be highly effective against all tested microbe except Listeria monocytogenes. Moreover, Bacillus subtilis has shown highly susceptible, which the diameters of inhibition zone values of 28 extracts were between 7 and 14 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) recorded for the different crude ginseng extracts against microorganism using ranged from 6.25 to 100 mg/mL, indicated that the methanol extract of ginseng were more effective than ethanol and water extracts. The 60% methanol extract of red ginseng had the greatest effects against B. subtilis with MIC and MBC values at 6.25 mg/mL.

• Bulletin of the Korean Chemical Society
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• v.30 no.12
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• pp.2993-2998
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• 2009

An enzyme-linked immunosorbent assay (ELISA)-on-a-chip (EOC) biosensor combined with cell concentration technology based on immuno-magnetic separation (IMS) was investigated for use as a potential tool for early screening of Listeria monocytogenes (L. monocytogenes) in food products. The target analyte is a well-known pathogenic foodborne microorganism and outbreaks of the food poisoning typically occur due to contamination of normal food products. Thus, the aim of this study was to develop a rapid and reliable sensor that could be utilized on a daily basis to test food products for the presence of this pathogenic microorganism. The sensor was optimized to provide a high detection capability (e.g., 5.9 ${\times}\;10^3$ cells/mL) and, to eventually minimize cultivation time. The cell density was condensed using IMS prior to analysis. Since the concentration rate of IMS was greater than 100-fold, this combination resulted in a detection limit of 54 cells/mL. The EOC-IMS coupled analytical system was then applied to a real sample test of fish intestines. The system was able to detect L. monocytogenes at a concentration of 2.4 CFU/g after pre-enrichment for 6 h from the onset of cell cultivation. This may allow us to monitor the target analyte at a concentration less than 1 CFU/g within a 9 h-cultivation provided a doubling time of 40 min is typically maintained. Based on this estimation, the EOC-IMS system can screen and detect the presence of this microorganism in food products almost within working hours.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.222-227
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• 2017

This study aimed to explore the potential for food-industry application of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganism. The effects of the key parameters such as power, oxygen ratio, exposure time and distance on Escherichia coli KCCM 21052 sterilization by the atmospheric pressure DBD plasma treatment were investigated. The experimental results revealed that increasing the power, exposure time or oxygen ratio and decreasing the exposure distance led to an improvement in the sterilization efficiency of E. coli. Furthermore, the atmospheric pressure DBD plasma (1.0 kW power, 1.0% (v/v) $O_2$, 5 min exposure time and 20 mm exposure distance) treatment was very effective for the sterilization of food-borne pathogenic bacteria. The sterilization rate of E. coli, Bacillus cereus KCCM 40935, Bacillus subtilis KCCM 12027, Bacillus thuringiensis KCCM 11429 and Bacillus atrophaeus KCCM 11314 were 72.3%, 74.6%, 88.5%, 84.7% and 91.3%, respectively.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.198-205
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• 2008

In this study, microbial investigation is accomplished for 554 Jeot-kal samples(102 of Jeot-kal, 448 of Seasoned Jeot-kal and 4 of Sik-khe, respectively) that corresponds with Coliform-bacteria, Escherichia coli, Aerobic live bacteria as hygienic indicator microorganisms, and Staphylococcus aureus, Vibrio parahaemolyticus as Food-borne pathogenic microorganisms, Based on the methods in Korea Food Code, reliable data are obtained as follows; in 31.9% rate of the samples, Coliform bacteria are verified in the extent of $0{\sim}20,000$ CFU/g as 2.3 logCFU/g. Especially, Seasoned Jeot-kal(37.7%,2.3 logCFU/g) are detected to 6 and 2 folds higher than those of Jeot-kal, 5.9% and 1.4 logCFU/g. Likewise, Escherichia coli is detected from 9 samples only in Seasoned Jeot-kal, that includes seasoned squid, seasoned octopus, seasoned roe of pollack, seasoned large-eyed herring and seasoned hairtail. Aerobic live bacteria are also detected in the range of $0{\sim}8.9{\times}10^8CFU/g$. Against salinity, E. coli are detected in samples only less than 10% salinity. Concomitantly, aerobic live bacteria count is decreased to $5.5{\sim}3.6$ log CFU/g upon the salinity is increased up to 25%. However, S. aureus and V. parahaemolyticus are not detected in 554 samples, presumptively referring Jeot-kal products are somehow free from such food-borne pathogens. As the results above, we deliberately consider that the sanitary control in Jeot-kal, which be necessarily fermented- as well as non-microbially inactivated should be ensured in near future and also suggest an effectual microbial standard corresponding to the Negativity in E. coli for Jeot-kal products.