• Fisheries and Aquatic Sciences
• /
• v.24 no.8
• /
• pp.277-283
• /
• 2021

Kudoa septempunctata has been reported as a new parasite in aquacultured olive flounder Paralichthys olivaceus, and also as a causative agent of food poisoning in humans. This paper investigated the infection of K. septempunctata in 216 sashimi and 20 sushi made of olive flounders in Busan, Korea. Among 236 samples, K. septempunctata was detected in eleven sashimi with 6-7 polar capsules by the microscopy. Among eleven sashimi, five sashimi were positive in Polymerase Chain Reaction (PCR) assay with the targets of 18S rDNA and 28S rDNA. The genotype of all the five PCR results is identified as the genotype ST3 which is common in Korea. K. septempunctata was found in olive flounders sashimi from Samcheonpo and Wando outside of Jeju Island. These findings would contribute to establish the standard of K. septempunctata for preventing food-borne outbreaks in advance and providing further preventive management for the seafood safety.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.2
• /
• pp.232-238
• /
• 1998

To developed natural food preservatives, ethanol and water extracts were prepared from the defatted camellia(Camellia japonica L.) seeds. Antimicrobial activities were examined against 14 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract showed antimicrobial activities against several microorganisms tested, but not on lactic acid bactria. Especially, minimum inhibitory concentrations(MIC) for yeasts were as low as 1mg/ml. Water extract exhibited antimicrobial activities for the yeasts tested, but almost bacteria were not observed. The ethanol extract was fractionated in the order of hexane, chloroform, ethylaetate and butanol fractions to test antimicrobial activity. The strongest activity for the tested yeasts were found in the butanol fractions, but bacteria were chloroform fraction. Hansenula anomala treated with ethanol were observed by scanning electron micrograph, and the results exhibited morphological changes, including the irregularly contracted cell surface and expanded ellipsoidal shape.

• Journal of Environmental Health Sciences
• /
• v.46 no.5
• /
• pp.525-531
• /
• 2020

Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.

• Journal of Environmental Health Sciences
• /
• v.45 no.5
• /
• pp.434-442
• /
• 2019

Objectives: This study was performed in order to report the epidemiological features of a food poisoning outbreak caused by multiple pathogens in a high school in Chungcheongnam-do Province, Korea in April 2019 and to suggest measures to prevent a similar incidence. Methods: A total of 39 patients with diarrhea were examined. Environmental samples were obtained from 6 food handlers, 4 food utensils, 72 preserved foods served during the food poisoning outbreak, 9 door handles, 10 drinking water samples from water dispensers, and 6 ground water samples from water taps. These analyzed to detect viruses and bacteria. Results: Among the 39 patients, 21 cases (53.8%) of enteroaggregative E. coli (EAEC), 7 cases of Staphylococcus aureus (17.9%), and 17 cases of norovirus (43.6%) were positive, and in 16 of the cases a co-infection with at least one other pathogen were observed. EAEC was assumed to be transmitted from contaminated drinking water because it was also detected in the water sample from a water dispenser in the dormitory. Staphylococcus aureus was isolated only in the fecal samples of patients, meaning it was not possible to trace its origin. The genotype of norovirus detected in the drinking water and ground water was consistent with that isolated from patients, and it was determined that the norovirus infection originated from the school's water environment. Conclusions: These findings indicate that a lack of environmental hygiene management related to school meals caused the food poisoning incident. In particular, a lack of management of drinking water, water supply, and personal hygiene should be pointed out. This should be urgently addressed and continuous monitoring should be carried out in the future. In addition, students and staff should be educated and trained to improve their personal hygiene.

• Journal of Food Hygiene and Safety
• /
• v.16 no.3
• /
• pp.159-167
• /
• 2001

Staphylocorccus aureus is gram positive, facultatively anaerobic, non-sporulative coccus, and positive for coagulase and DNase. The food-poisoning outbreak of Staphylococcus aureus increases in the world, and third occurrence happened in our country. Of 105 isolates (25.4%) obtained 413 focal samples of food-poisoning suspicious patients. In those cases, the enterotoxins were detected from a total of 45 isolates (42.9%), 9 isolates(20.0%) were A type, 33 isolates (73.3%) were H types, 2 isolates (4.4%) were G type and 1 isolate was a I type enterotoxin. Among the isolates possessing staphylococcal enterotoxins, 29 isolates had H type only(64.4%), 5 isolates had A type only and 4 isolates had both A and H type. Two isolates had G type only and 1 isolate had I type only. In the antibiotic susceptibility, 48 isolates (46%) had at least one antibiotic resistance among 105 isolates, 34 isolates (70.8%) were resistant to penicillin. 1 isolate (2.1%) to ampicillin, 3 isolates (6.3%) to erythromycin and kanamycin. Seven were resistant to more than two antibiotics and especially 1 isolate was resistant to penicillin-ampicillin-nitrofurantoin.

• Journal of Food Hygiene and Safety
• /
• v.14 no.4
• /
• pp.327-332
• /
• 1999

The prevalence and serotype of food-borne pathogens was investigated from 888 samples of chilled meat, 222 samples of packed frozen meat and 117 samples of imported frozen meat during the period from March 1996 to October 1998. Isolation rates of pathogens associated with food poisoning were revealed in order of Staphyloccus aureus, Campylobacter jejuni /coli, Listeria monocytogenes and Salmonella spp, but Escherichia coli O157:H7 was not isolated in all of the meat samples. Amusingly, Campylobacter jejuni /coli were isolated highly in refrigerated meat, but was not isolated in packed frozen meat. L. monocytogenes was encounted higher isolation frequency in packed frozen chicken meat than in refrigerated chicken meat. In the distribution of serotypes of isolates, most isolates of Sta. aureus classified as enterotoxin type C and D. All of the Salmonella spp. isolated from pork were diagnosed group A and most of isolates from chicken meat were grouped B and D. Most of L. monocytogenes isolated from chicken meat were grouped type 1 and a few number of isolates classified as type 4.

• Microbiology and Biotechnology Letters
• /
• v.48 no.2
• /
• pp.121-128
• /
• 2020

Diarrhea is a major public health concern associated with pathogenic Escherichia coli infections. Food-borne pathogenic E. coli can lead to large diarrheal outbreaks and hence, there is a need to estimate the frequency of pathogenic E. coli load in the various types of meat available in markets. In the present study, we classified and characterized diarrheagenic E. coli isolates collected from 399 raw meat samples from retail sources in Korea. Shiga toxin-producing E. coli (STEC) were detected in 11 (9.7%) samples, including nine strains (8.0%) in beef and two strains (1.8%) in chicken. The frequency of the detected virulence markers were as follows: astA, 28.3%; escV,18.6%; eaeA,17.7%; ent, 7.0%; EHEC-hly, 4.4%; stx1, 3.5%; and stx2, 3.5%. We did not observe any typical EPEC, EIEC, or ETEC virulence determinants in any of the samples. The STEC serotype O26 was detected in one sample, but no other serogroups (O91, O103, O128, O157, O145, O111, and O121) were found. Further research is needed to better understand the virulence mechanism of STEC serotypes, their ecology, and prevalence in animals, food, and the environment. These results will help improve risk assessment and predict the sources of food poisoning outbreaks.

• Journal of Food Hygiene and Safety
• /
• v.36 no.6
• /
• pp.520-527
• /
• 2021

In this study, toxin gene and antibiotic resistance of food poisoning strains isolated from indoor air in the cafeteria were analyzed to prevent food poisoning. Staphylococcus aureus (16 strains) and Bacillus cereus (37 strains) isolated from indoor air in child care center were tested. The toxin genes of S. aureus and B. cereus were detected by PCR assay. The antimicrobial susceptibility test followed the disc diffusion method described by the Clinical and Laboratory Standard Institute. The seg and sei toxin genes were detected in 11 of 16 S. aureus strains (68.6%). The nheA and nheB toxin genes were detected in 37 B. cereus strains. In this study, a total of 12 toxin gene patterns of B. cereus were found, among which the nheA-nheB-nheC toxin gene was found to be the most frequent pattern. The result of the antimicrobial susceptibility test of S. aureus revealed 93.8% and 87.5% resistance to ampicillin and penicillin antibiotics, but methicillin resistance S. aureus and vancomycin resistance S. aureus were not detected. All 37 B. cereus tested in this study were resistant to ampicillin and penicillin antibiotics. Based on the result of this study, it was judged that regular ventilation and air quality management were necessary to prevent food poisoning caused by S. aureus and B. cereus contaminated in the indoor air of child care centers.

• Journal of Life Science
• /
• v.33 no.1
• /
• pp.56-63
• /
• 2023

In this study, two cases of food poisoning caused by Salmonella that occurred in Gyeongsangnam-do in September 2021 are reported. One of the outbreaks occurred in a school and the other in a company. The molecular epidemiological characteristics of the isolated strains in the two outbreaks were analyzed. In the case of the school outbreak, 29 (4.9%) of 588 individuals experienced diarrhea and abdominal pain. As a result of a test of 36 individuals (patients, n=29; cook workers, n=7), Salmonella enterica serotype Enteritidis was detected in 17 (47.2%) patients, suggesting this serotype was the principal cause. Meanwhile, Salmonella spp. were not detected in 35 food and environmental samples. In the company outbreak, 87 (3.0%) of 2,900 individuals who had intaked from the same source experienced diarrhea, abdominal pain, and fever. In a test of 50 individuals (patients, n=40; cook workers, n=10), S. Enteritidis was detected in 28 patients (56.0%). Also, Vibrio cholerae (NAG) was detected in four patients with S. Enteritidis, and V. cholerae (NAG) only was detected in one patient. Salmonella spp. were not detected in 118 preserved foods, but S. Enteritidis was detected in one eaten food (toast) delivered in group by the company. Through PFGE genetic homology analysis of the isolated strains, all S. Enteritidis detected in patients and consumed foods were the same type. It seems that these S. Enteritidis isolates were the same type as detected in a previous school outbreak and in patients of group food poisoning in other regions, leading to an enhanced problem of food poisoning and epidemiology. Our analytic results can provide data for epidemiological management and food poisoning prevention based on molecular characteristics.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.4
• /
• pp.169-188
• /
• 2020

Salmonella spp. is the most common cause of gastrointestinal food poisoning worldwide, and human salmonellosis is mostly caused by the consumption of contaminated food. Therefore, the development of rapid detection methods for Salmoenlla spp. and rapid identification of the source of infection by subtyping are important for the surveillance and monitoring of food-borne salmonellosis. Therefore, this review introduces (1) History and nomenclature of Salmoenlla spp., (2) Epidemiology of Salmoenlla spp., (3) Detection methods for Salmoenlla spp. - conventional culture method, genetic detection method, molecular detection methods, and aptamer, and (4) Subtyping methods for Salmoenlla spp. - pulsed-field gel electrophoresis and repetitive sequence-based polymerase chain reaction (PCR).