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Baik S, Ha J. CAREGIVING STRESSORS, MULTIPLE ROLES, AND LIFE SATISFACTION OF SPOUSAL CAREGIVERS IN KOREA. Innov Aging 2018. [DOI: 10.1093/geroni/igy023.2443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Ha J, Kim J, Jeong J, Ahn JH, Jung K, Lee H, Gong G, Chae E, Kim H, Chung I, Ko B, Kim SB. Tumor-infiltrating lymphocytes and pathologic complete response among the patients with HER2 positive breast cancer receiving neoadjuvant docetaxel, carboplatin, trastuzumab and pertuzumab (TCHP): Single center experience. Ann Oncol 2018. [DOI: 10.1093/annonc/mdy427.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Oh H, Kim S, Lee S, Lee H, Ha J, Lee J, Choi Y, Choi KH, Yoon Y. Prevalence, Serotype Diversity, Genotype and Antibiotic Resistance of Listeria monocytogenes Isolated from Carcasses and Human in Korea. Korean J Food Sci Anim Resour 2018; 38:851-865. [PMID: 30479494 PMCID: PMC6238023 DOI: 10.5851/kosfa.2018.e5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/29/2018] [Accepted: 06/03/2018] [Indexed: 11/22/2022] Open
Abstract
This study investigated the prevalence of Listeria monocytogenes in slaughterhouses, and determined serovars and genotypes, and antibiotic resistance of the isolates obtained from slaughterhouses and humans in Korea. Two hundred ninety samples were collected from feces (n=136), carcasses [n=140 (cattle: n=61, swine: n=79)], and washing water (n=14) in nine slaughterhouses. Eleven human isolates were obtained from hospitals and the Korea Center for Disease Control and Prevention. Listeria monocytogenes was enriched and identified, using polymerase chain reaction (PCR) and 16S rRNA sequencing. Serovars and presence of virulence genes were determined, and genetic correlations among the isolates were evaluated by the restriction digest patterns of AscI. Antibiotic resistance of L. monocytogenes isolates were examined against 12 different antibiotics. Of 290 slaughterhouse samples, 15 (5.17%) carcass samples were L. monocytogenes positive. Most L. monocytogenes isolates possessed all the virulence genes, while polymorphisms in the actA gene were found between carcass and human isolates. Serovars 1/2a (33.3%) and 1/2b (46.7%) were the most frequent in carcass isolates. Genetic correlations among the isolates from carcass and clinical isolates were grouped within serotypes, but there were low geographical correlations. Most L. monocytogenes isolates were antibiotic resistant, and some strains showed resistance to more than four antibiotics. These results indicate that L. monocytogenes are isolated from carcass and human in Korea, and they showed high risk serotypes and antibiotic resistance. Therefore, intensive attentions are necessary to be aware for the risk of L. monocytogenes in Korea.
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Choi Y, Lee S, Lee H, Lee S, Kim S, Lee J, Ha J, Oh H, Lee Y, Kim Y, Yoon Y. Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis. Korean J Food Sci Anim Resour 2018; 38:829-834. [PMID: 30206442 PMCID: PMC6131372 DOI: 10.5851/kosfa.2018.e19] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 07/15/2018] [Accepted: 07/22/2018] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to determine the minimum enrichment time for different types of food matrix (pork, beef, and fresh-cut lettuce) in an effort to improve Escherichia coli detection efficiency. Fresh pork (20 g), beef (20 g), and fresh-cut lettuce (20 g) were inoculated at 1, 2, and 3 Log CFU/g of Escherichia coli. Samples were enriched in filter bags for 3 or 5 h at 44.5°C, depending on sample type. E. coli cell counts in the samples were enriched in E. coli (EC) broth at 3 or 5 h. One milliliter of the enriched culture medium was used for DNA extraction, and PCR assays were performed using primers specific for uidA gene. To detect E. coli (uidA) in the samples, a 3-4 Log CFU/mL cell concentration was required. However, E. coli was detected at 1 Log CFU/g in fresh pork, beef, and fresh-cut lettuce after 5, 5, and 3-h enrichment, respectively. In conclusion, 5-h enrichment for fresh meats and 3-h enrichment for fresh-cut lettuce in EC broth at 44.5°C, and PCR analysis using uidA gene-specific primers were appropriate to detect E. coli rapidly in food samples.
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Lee S, Lee H, Kim S, Lee J, Ha J, Choi Y, Oh H, Choi KH, Yoon Y. Microbiological safety of processed meat products formulated with low nitrite concentration - A review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:1073-1077. [PMID: 29531192 PMCID: PMC6043430 DOI: 10.5713/ajas.17.0675] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 10/27/2017] [Accepted: 03/05/2018] [Indexed: 12/15/2022]
Abstract
Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum (C. botulinum) that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products. However, N-nitroso compounds can be produced from nitrite, which are considered as carcinogens. Thus, consumers desire processed meat products that contain lower concentrations (below conventional concentrations of products) of nitrite or no nitrite at all, although the portion of nitrite intake by processed meat consumption in total nitrite intake is very low. However, lower nitrite levels might expose consumers to risk of botulism poisoning due to C. botulinum or illness caused by other foodborne pathogens. Hence, lower nitrite concentrations in combination with other factors such as low pH, high sodium chloride level, and others have been recommended to decrease the risk of food poisoning. In addition, natural compounds that can inhibit bacterial growth and function as color-fixing agents have been developed to replace nitrite in processed meat products. However, their antibotulinal effects have not been fully clarified. Therefore, to have processed meat products with lower nitrite concentrations, low pH, high sodium chloride concentration, and others should also be applied together. Before using natural compounds as replacement of nitrite, their antibotulinal activities should be examined.
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Ha J, Lee H, Kim S, Lee J, Lee S, Choi Y, Oh H, Yoon Y. Quantitative microbial risk assessment of Campylobacter jejuni in jerky in Korea. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 32:274-281. [PMID: 30056649 PMCID: PMC6325380 DOI: 10.5713/ajas.18.0322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 07/26/2018] [Indexed: 11/27/2022]
Abstract
Objective The objective of this study was to estimate the risk of Campylobacter jejuni (C. jejuni) infection from various jerky products in Korea. Methods For the exposure assessment, the prevalence and predictive models of C. jejuni in the jerky and the temperature and time of the distribution and storage were investigated. In addition, the consumption amounts and frequencies of the products were also investigated. The data for C. jejuni for the prevalence, distribution temperature, distribution time, consumption amount, and consumption frequency were fitted with the @RISK fitting program to obtain appropriate probabilistic distributions. Subsequently, the dose-response models for Campylobacter were researched in the literature. Eventually, the distributions, predictive model, and dose-response model were used to make a simulation model with @RISK to estimate the risk of C. jejuni foodborne illness from the intake of jerky. Results Among 275 jerky samples, there were no C. jejuni positive samples, and thus, the initial contamination level was statistically predicted with the RiskUniform distribution [RiskUniform (−2, 0.48)]. To describe the changes in the C. jejuni cell counts during distribution and storage, the developed predictive models with the Weibull model (primary model) and polynomial model (secondary model) were utilized. The appropriate probabilistic distribution was the BetaGeneral distribution, and it showed that the average jerky consumption was 51.83 g/d with a frequency of 0.61%. The developed simulation model from this data series and the dose-response model (Beta Poisson model) showed that the risk of C. jejuni foodborne illness per day per person from jerky consumption was 1.56×10−12. Conclusion This result suggests that the risk of C. jejuni in jerky could be considered low in Korea.
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Ha J, Oh H, Kim S, Lee J, Lee S, Lee H, Choi Y, Moon SS, Choi KH, Yoon Y. Effect of Gene actA on the Invasion Efficiency of Listeria monocytogenes, as Observed in Healthy and Senescent Intestinal Epithelial Cells. J Microbiol Biotechnol 2018; 28:59-64. [PMID: 29121703 DOI: 10.4014/jmb.1710.10026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Listeria monocytogenes can asymptomatically inhabit the human intestine as a commensal bacterium. However, the mechanism by which L. monocytogenes is able to inhabit the intestine without pathogenic symptoms remains unclear. We compared the invasion efficiency of L. monocytogenes strains with the 268- and 385-bp-long actA gene. Clinical strains SMFM-CI-3 and SMFM-CI-6 with 268-bp actA isolated from patients with listeriosis, and strains SMFM-SI-1 and SMFM-SI-2 with the 385-bp gene isolated from carcasses, were used for inoculum preparation. The invasion efficiency of these strains was evaluated using Caco-2 cells (intestinal epithelial cell line), prepared as normal and healthy cells with tightened tight junctions and senescent cells with loose tight junctions that were loosened by adriamycin treatment. The invasion efficiency of L. monocytogenes strains with the 268-bp-long actA gene was 1.1-2.6-times lower than that of the strains with the 385-bp-long gene in normal and healthy cells. However, the invasion efficiency of both types of strains did not differ in senescent cells. Thus, L. monocytogenes strains with the 268-bp-long actA gene can inhabit the intestine asymptomatically as a commensal bacterium, but they may invade the intestinal epithelial cells and cause listeriosis in senescent cells.
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Choi Y, Lee S, Kim HJ, Lee H, Kim S, Lee J, Ha J, Oh H, Choi KH, Yoon Y. Pathogenic Escherichia coli and Salmonella Can Survive in Kimchi during Fermentation. J Food Prot 2018; 81:942-946. [PMID: 29745760 DOI: 10.4315/0362-028x.jfp-17-459] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The survival of Escherichia coli and Salmonella strains during diced white radish kimchi fermentation was studied. Kimchi batches inoculated with the pathogens were fermented at 4, 15, and 25°C for 42 to 384 h. Cell counts of E. coli and Salmonella were enumerated on E. coli-coliform count plates and xylose lysine deoxycholate agar, respectively. Baranyi (primary model) and polynomial (secondary model) models, validated by root mean square error, were used to describe the kinetic behavior of the pathogens. In the primary model, both the death phase shoulder ( E. coli: 208.18 to 8.25 h, 4 to 25°C; Salmonella: 79.91 to 0.97 h, 4 to 25°C) and bacterial cell counts (log CFU per gram per hour) decreased with increasing temperature ( P < 0.05) (death rate: E. coli: -0.02 to -0.09, 4 to 25°C; Salmonella: -0.01 to -0.10, 4 to 25°C), the results being equally significant in the secondary model. The root mean square error (0.480 to 0.485) showed that the model performance was good. The fermentation temperature and time are the critical factors that control pathogenic E. coli and Salmonella in kimchi.
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Jang K, Lee J, Lee H, Kim S, Ha J, Choi Y, Oh H, Yoon Y, Lee S. Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses. Korean J Food Sci Anim Resour 2018; 38:203-208. [PMID: 29725238 PMCID: PMC5932968 DOI: 10.5851/kosfa.2018.38.1.203] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 01/30/2018] [Accepted: 01/30/2018] [Indexed: 12/29/2022] Open
Abstract
The objective of this study was to investigate the pathogenicity and antimicrobial resistance of foodborne pathogens isolated from farmstead cheeses. Twenty-seven isolates, including 18 Bacilluscereus, two Escherichiacoli, and seven Staphylococcusaureus, were subjected to polymerase chain reaction (PCR) to detect virulence genes and toxin genes, and the antibiotic resistances of the isolates were determined. All E. coli isolates were determined by PCR to be non-pathogenic. Among the 18 B. cereus isolates, 17 isolates (94.4%) were diarrheal type, as indicated by the presence of nheA, entFM, hbIC, cytK and bceT genes, and one isolate (5.6%) was emetic type, based on the presence of the CER gene. Among the seven S. aureus isolates, three (42.9%) had the mecA gene, which is related to methicillin-resistance. Most B. cereus isolates (94.7%) showed antibiotic resistance to oxacillin and penicillin G, and some strains also showed resistance to ampicillin (26.3%), erythromycin (5.3%), tetracycline (10.5%), and vancomycin (5.3%). These results indicate that microbial food safety measures for farmstead cheese must be implemented in Korea because antibiotic resistant foodborne pathogens, with resistance even to vancomycin, harboring virulence genes were found to be present in the final products of farmstead cheese.
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Choi Y, Lee S, Kim HJ, Lee H, Kim S, Lee J, Ha J, Oh H, Yoon JW, Yoon Y, Choi KH. Serotyping and Genotyping Characterization of Pathogenic Escherichia coli Strains in Kimchi and Determination of Their Kinetic Behavior in Cabbage Kimchi During Fermentation. Foodborne Pathog Dis 2018; 15:420-427. [PMID: 29589963 DOI: 10.1089/fpd.2017.2391] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study determined the serotyping and genotyping properties of Escherichia coli strains isolated from kimchi and various raw vegetables used for kimchi preparation. In addition, the kinetic behavior of E. coli strains in kimchi during fermentation was also determined using a predictive microbiological model. The study results revealed that E. coli isolated from napa cabbage (3.3%; 1/30) was enterohemorrhagic E. coli (O6:H34), and eight typical colonies isolated from kimchi (15%; 6/40) were enteropathogenic E. coli (H8, H8, H12, H34, H30, O20:H39, H39, and H12). The genetic correlation of the strains did not show close genetic correlations. On the other hand, the kinetic behavior of E. coli strains in kimchi during fermentation using a predictive Baranyi model (primary model) and a polynomial equation (secondary model), followed by validation by calculating root mean square error (RMSE), revealed that the pathogenic E. coli cell counts increased (with RMSE of 0.280 in growth curve) in the early stage of fermentation and decreased (with RMSE of 0.920 in death curve) thereafter depending on fermentation temperature. Therefore, this finding indicated that pathogenic E. coli isolated from kimchi and related vegetables underwent proliferation at the beginning of fermentation, which decreased thereafter. Thus, these results of this study suggest intake of sufficiently fermented kimchi to prevent potential foodborne illness due to pathogenic E. coli.
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Lee S, Kim S, Lee H, Ha J, Lee J, Choi Y, Oh H, Yoon Y, Choi KH. icaA Gene of Staphylococcus aureus Responds to NaCl, Leading to Increased Biofilm Formation. J Food Prot 2018; 81:412-416. [PMID: 29446687 DOI: 10.4315/0362-028x.jfp-17-238] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to elucidate the role of the icaA gene in biofilm formation of Staphylococcus aureus exposed to NaCl. The icaA-deletion mutant of S. aureus ATCC 13565 was constructed with the temperature-sensitive plasmid pIMAY. Microtiter plate assays were performed to confirm biofilm formation for both the wild type and the mutant at 0% (control), 2, 4, and 6% NaCl. The microtiter plate assay revealed that biofilm formation by the wild type increased ( P < 0.05) as NaCl concentration increased, but biofilm formation of the mutant was not affected by NaCl concentration. Biofilm formation by the mutant was lower ( P < 0.05) than that by the wild type. These results indicate that icaA plays an important role in biofilm formation by S. aureus when the pathogen is exposed to NaCl.
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Kim S, Jeong J, Lee H, Lee J, Lee S, Ha J, Choi Y, Yoon Y, Choi KH. Kinetic Behavior of Campylobacter jejuni in Beef Tartare at Cold Temperatures and Transcriptomes Related to Its Survival. J Food Prot 2017; 80:2127-2131. [PMID: 29166177 DOI: 10.4315/0362-028x.jfp-17-236] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to examine the kinetic behavior of Campylobacter jejuni in raw beef tartare by using mathematical models and to identify genes related to C. jejuni survival at cold temperatures. C. jejuni was inoculated onto beef tartare samples, stored at 4, 10, 15, 25, and 30°C, plated on modified charcoal-cefoperazone-deoxycholate agar, and enumerated. The survival data was fitted to the Weibull model to calculate delta (δ), which is the time required for the first 1-log reduction of the cells. The Davey model was then fitted to the δ to evaluate the effect of temperature. To evaluate the performance of the developed model, the root mean square error (RMSE) was calculated by comparing the observed data with the predicted data. The mRNA was extracted from samples stored at 4 and 30°C under aerobic and anaerobic conditions, and the expression of oxidative stress response and stress response genes was evaluated. C. jejuni survived in beef tartare longer at 4°C (δ = 657.1 ± 79.6 min) than at other temperatures (9.7 ± 11.2 to 465.7 ± 139.3°C) even under aerobic conditions. The RMSE (0.475) suggested that the developed model was appropriate to describe the kinetic behavior of C. jejuni. Quantitative real-time PCR results revealed that oxidative stress and stress response genes were related to C. jejuni survival at cold temperatures, even under aerobic conditions. These results indicate that the model will be useful for describing the kinetic behavior of C. jejuni in beef tartare and that this pathogen can survive at cold temperatures because of the expression of the sodB, katA, and clpP genes.
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Park K, Kim H, Oh B, Lee E, Ha J. 286 Assessment of hair surface roughness by objective analysis. J Invest Dermatol 2017. [DOI: 10.1016/j.jid.2017.07.284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kim K, Lee H, Lee S, Kim S, Lee J, Ha J, Yoon Y. Microbial Risk Assessment of Non-Enterohemorrhagic Escherichia coli in Natural and Processed Cheeses in Korea. Korean J Food Sci Anim Resour 2017; 37:579-592. [PMID: 28943771 PMCID: PMC5599579 DOI: 10.5851/kosfa.2017.37.4.579] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 08/06/2017] [Accepted: 08/07/2017] [Indexed: 12/26/2022] Open
Abstract
This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. coli strains in cheese during distribution and storage. In addition, data on the amounts and frequency of cheese consumption were collected from the research report of the Ministry of Food and Drug Safety. For hazard characterization, a dose-response model for non-EHEC E. coli was used. Using the collected data, simulation models were constructed, using software @RISK to calculate the risk of illness per person per day. Non-EHEC E. coli cells in natural- (n=90) and processed-cheese samples (n=308) from factories and markets were not detected. Thus, we estimated the initial levels of contamination by Uniform distribution × Beta distribution, and the levels were -2.35 and -2.73 Log CFU/g for natural and processed cheese, respectively. The proposed predictive models described properly the fates of non-EHEC E. coli during distribution and storage of cheese. For hazard characterization, we used the Beta-Poisson model (α=2.21×10-1, N50=6.85×107). The results of risk characterization for non-EHEC E. coli in natural and processed cheese were 1.36×10-7 and 2.12×10-10 (the mean probability of illness per person per day), respectively. These results indicate that the risk of non-EHEC E. coli foodborne illness can be considered low in present conditions.
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Kim S, Lee S, Lee H, Ha J, Lee J, Choi Y, Oh H, Hong J, Yoon Y, Choi KH. Evaluation on Antimicrobial Activity of Psoraleae semen Extract Controlling the Growth of Gram-Positive Bacteria. Korean J Food Sci Anim Resour 2017; 37:502-510. [PMID: 28943762 PMCID: PMC5599570 DOI: 10.5851/kosfa.2017.37.4.502] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/21/2017] [Accepted: 07/04/2017] [Indexed: 11/06/2022] Open
Abstract
This study investigated bacterial growth-inhibitory effect of 69 therapeutic herbal plants extracts on 9 bacterial strains using a disc diffusion assay. Especially, the antimicrobial activity of Psoraleae semen, which showed different activity on pathogenic Gram-positive and Gram-negative bacteria, was evaluated by MIC (minimal inhibition concentration) and biofilm formation assay. The effect of Psoraleae semen extract on bacterial cell membranes was examined by measurement of protein leakage (optical density at 280 nm) and scanning electron microscope (SEM). No clear zone was formed on discs containing Gram-negative bacteria, but Gram-positive bacteria exhibited clear zones. The MICs of Psoraleae semen extract were 8 μg/mL for Streptococcus mutans, and 16 μg/mL for Enterococci and Staphylococcus aureus. In addition, biofilm formation was inhibited at concentration 8-16 μg/mL. Protein leakage values and SEM images revealed that cell membranes of Gram-positive bacteria were impaired following exposure to the extract. Further, the extract inhibited the growth of Listeria monocytogenes in sausages. These results indicate that Psoraleae semen extract could be utilized as a natural antimicrobial agent against Gram-positive bacteria.
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Park KH, Kim HJ, Oh B, Lee E, Ha J. Assessment of hair surface roughness using quantitative image analysis. Skin Res Technol 2017; 24:80-84. [DOI: 10.1111/srt.12393] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/21/2017] [Indexed: 12/12/2022]
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Min L, Ha J, Park P, Cherry-Bukowiec J. BRIEF PRE-INJURY FUNCTIONAL STATUS MEASURE PREDICTS TWO-YEAR DECLINE AND DEATH AFTER GERIATRIC TRAUMA. Innov Aging 2017. [DOI: 10.1093/geroni/igx004.2509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Shin Y, Ha J. IMPACT OF CARING FOR GRANDCHILD ON DEPRESSION FOR KOREAN OLDER ADULTS: HEALTH AND INCOME AS MODERATOR. Innov Aging 2017. [DOI: 10.1093/geroni/igx004.1363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Ha J, Kim S, Lee J, Lee S, Lee H, Choi Y, Oh H, Yoon Y. Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers. Korean J Food Sci Anim Resour 2017; 37:464-468. [PMID: 28747833 PMCID: PMC5516074 DOI: 10.5851/kosfa.2017.37.3.464] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/11/2017] [Accepted: 06/12/2017] [Indexed: 11/06/2022] Open
Abstract
The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA sequences for pig, cattle, chicken, and sheep were obtained from GenBank and aligned. The 294-bp mitochondrial DNA D-loop region was selected as the pig target DNA sequence and appropriate primers were designed using the MUSCLE program. To evaluate primer sensitivity, pork-beef-chicken mixtures were prepared as follows: i) 0% pork-50% beef-50% chicken, ii) 1% pork-49.5% beef-49.5% chicken, iii) 2% pork-49% beef-49% chicken, iv) 5% pork-47.5% beef-47.5% chicken, v) 10% pork-45% beef-45% chicken, and vi) 100% pork-0% beef-0% chicken. In addition, a total of 35 commercially packaged products, including patties, nuggets, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats, were purchased from commercial markets. The primers developed in our study were able to detect as little as 1% pork in the heat treated pork-beef-chicken mixtures. Of the 35 processed products, three samples were pork positive despite being labeled as beef or chicken only or as a beef-chicken mix. These results indicate that the developed primers could be used to detect pork adulteration in various processed meat products for application in safeguarding religious food ethics, detecting allergens, and preventing food adulteration.
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Yu GE, Kwon S, Hwang JH, An SM, Park DH, Kang DG, Kim TW, Kim IS, Park HC, Ha J, Kim CW. Effects of cell death-inducing DFF45-like effector B on meat quality traits in Berkshire pigs. GENETICS AND MOLECULAR RESEARCH 2017; 16:gmr-16-02-gmr.16029408. [PMID: 28549200 DOI: 10.4238/gmr16029408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Cell death-inducing DFF45-like effector (CIDE) B is a member of the CIDE family of apoptosis-inducing factors. In the present study, we detected a single nucleotide polymorphism (SNP), c.414G>A, which corresponds to the synonymous SNP 414Arg, in CIDE-B in the Berkshire pigs. We also analyzed the relationships between the CIDE-B SNP and various meat quality traits. The SNP was significantly associated with post-mortem pH24h, water-holding capacity (WHC), fat content, protein content, drip loss, post-mortem temperature at 12 h (T12) and 24 h (T24) in a co-dominant model (P < 0.05). A significant association was detected between the SNP and post-mortem pH24h, fat content, protein content, drip loss, shear force, and T24 in gilts; and color parameter b*, WHC, and T24 in barrows (P < 0.05). The SNP was significantly correlated with the fat content, and CIDE-B mRNA expression was significantly upregulated during the early stage of adipogenesis, suggesting that CIDE-B may contribute towards initiation of adipogenesis (P < 0.05). Furthermore, CIDE-B mRNA was strongly expressed in the liver, kidney, large intestine, and small intestine, and weakly expressed in the stomach, lung, spleen, and white adipose tissue. These results indicate that the CIDE-B SNP is closely associated with meat quality traits and may be a useful DNA marker for improving pork quality.
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Jeong J, Lee J, Lee H, Lee S, Kim S, Ha J, Yoon KS, Yoon Y. Quantitative Microbial Risk Assessment for Campylobacter Foodborne Illness in Raw Beef Offal Consumption in South Korea. J Food Prot 2017; 80:609-618. [PMID: 28282225 DOI: 10.4315/0362-028x.jfp-16-159] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the risk of Campylobacter foodborne illness caused by the intake of raw beef offal in South Korea. The prevalence of Campylobacter spp. in raw beef offal (liver and tripe) was investigated by plating samples on modified charcoal-cefoperazone-deoxycholate agar with Preston enrichment broth. Data were collected about storage temperature and length of storage of raw beef offal, and probabilistic distributions for the data were determined, using @RISK software. Predictive models were developed to describe the fate of Campylobacter in raw beef offal, and the amount and frequency of consumption and dose-response model were surveyed. Subsequently, these data were used to estimate the risk of Campylobacter foodborne illness caused by the intake of raw beef offal. Of 80 beef offal samples, 1 (1.25%) was contaminated with Campylobacter jejuni . Predictive models were used for exposure assessment. An exponential distribution was selected to represent beef offal consumption by people who eat this occasionally, with a mean of 60.2 g and 3.6% monthly consumption frequency. Simulations using @RISK predicted that the probability of Campylobacter foodborne illness per person per month is 1.56 × 10-5 for home consumption and 1.74 × 10-5 for restaurant consumption in South Korea, which indicates the risk of Campylobacter foodborne illness by intake of raw beef offal in South Korea.
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Crawford T, Suarez-Pierre A, Magruder J, Grimm J, Ha J, Stephens R, Kim B, Merlo C, Broderick S, Bush E. 5-Year Mortality Is Superior in COPD Patients That Receive Double vs Single Lung Transplants. J Heart Lung Transplant 2017. [DOI: 10.1016/j.healun.2017.01.1516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Lee J, Gwak E, Lee H, Ha J, Lee S, Kim S, Oh MH, Park BY, Choi KH, Yoon Y. Effects of low NaNO 2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:432-438. [PMID: 27739291 PMCID: PMC5337924 DOI: 10.5713/ajas.16.0391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/18/2016] [Accepted: 10/03/2016] [Indexed: 12/12/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. METHODS Emulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. RESULTS Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions. CONCLUSION These results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.
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Kim S, Lee H, Lee S, Lee J, Ha J, Choi Y, Yoon Y, Choi KH. Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds. J Dairy Sci 2017; 100:871-880. [DOI: 10.3168/jds.2016-11264] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2016] [Accepted: 09/09/2016] [Indexed: 11/19/2022]
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Lee J, Gwak E, Ha J, Kim S, Lee S, Lee H, Oh MH, Park BY, Oh NS, Choi KH, Yoon Y. Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO 2 under Aerobic or Evacuated Storage Conditions. Korean J Food Sci Anim Resour 2017; 36:752-759. [PMID: 28115886 PMCID: PMC5243959 DOI: 10.5851/kosfa.2016.36.6.752] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/28/2016] [Accepted: 11/05/2016] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO2, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and 15℃ for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at 10-15℃. At 10-15℃, NaCl and NaNO2 did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for NaNO2. The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below 10℃. Furthermore, NaNO2 does not effectively inhibit S. aureus growth.
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