1
|
Lee W, Choi HJ, Zin H, Kim E, Yang SM, Hwang J, Kwak HS, Kim SH, Kim HY. Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation. J Microbiol Biotechnol 2021; 31:1552-1558. [PMID: 34489379 PMCID: PMC9705866 DOI: 10.4014/jmb.2108.08038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 12/15/2022]
Abstract
The diverse microbial communities in kimchi are dependent on fermentation period and temperature. Here, we investigated the effect of enterotoxigenic Escherichia coli (ETEC) during the fermentation of kimchi at two temperatures using high-throughput sequencing. There were no differences in pH between the control group, samples not inoculated with ETEC, and the ETEC group, samples inoculated with ETEC MFDS 1009477. The pH of the two groups, which were fermented at 10 and 25°C, decreased rapidly at the beginning of fermentation and then reached pH 3.96 and pH 3.62. In both groups, the genera Lactobacillus, Leuconostoc, and Weissella were predominant. Our result suggests that microbial communities during kimchi fermentation may be affected by the fermentation parameters, such as temperature and period, and not enterotoxigenic E. coli (ETEC).
Collapse
Affiliation(s)
- Woojung Lee
- Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea,Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Hyo Ju Choi
- Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea
| | - Hyunwoo Zin
- Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea
| | - Eiseul Kim
- Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Seung-Min Yang
- Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Jinhee Hwang
- Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea
| | - Hyo-Sun Kwak
- Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea,Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Soon Han Kim
- Division of Food Microbiology, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Cheongju 28159, Republic of Korea,Corresponding authors S.H. Kim E-mail:
| | - Hae-Yeong Kim
- Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea,
H.Y. Kim Phone: +82-31-201-2123 Fax: +82-31-204-8116 E-mail:
| |
Collapse
|
2
|
Nam GW, Jeong M, Heo EJ, Chang OK, Kim MG, Kwak HS, Suh SH. Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea. Food Sci Biotechnol 2021; 30:1455-1464. [PMID: 34790429 PMCID: PMC8581111 DOI: 10.1007/s10068-021-00997-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/06/2021] [Accepted: 10/12/2021] [Indexed: 11/30/2022] Open
Abstract
Owing to convenience, ease of preparation, and price, the consumption of commercial kimchi is gradually rising in South Korea. Here, we estimated the risk level posed by pathogenic Escherichia coli in commercial kimchi products using the quantitative microbial risk assessment (QMRA) approach to develop measures for preventing potential foodborne outbreaks from kimchi consumption. We collected 610 samples of commercial kimchi products produced in Korea, 267 kimchi samples from foreign countries imported to Korea, and 187 raw materials used in kimchi preparation, and analyzed them for contamination with pathogenic E. coli. A Predictive model was developed to observe the survival characteristics of pathogenic E. coli. A dose-response model was selected, and the risk level was estimated using @RISK software. Although a prior epidemiological study indicated the frequent occurrence of foodborne outbreaks arising from contaminated kimchi products consumed in food service facilities, we found a low probability of foodborne illness caused by pathogenic E. coli in commercial kimchi products.
Collapse
Affiliation(s)
- Gun Woo Nam
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159 Republic of Korea
| | - Myeongkyo Jeong
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159 Republic of Korea
| | - Eun Jeong Heo
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159 Republic of Korea
| | - Oun Ki Chang
- Hazardous Substances Analysis Division, Gwangju Regional Office of Food and Drug Safety, Gwangju, 31012 Republic of Korea
| | - Mi-Gyeong Kim
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159 Republic of Korea
| | - Hyo-Sun Kwak
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159 Republic of Korea
| | - Soo Hwan Suh
- Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 187 Osongsaengmyeong 2-ro, Osong, Cheongju, Chungbuk 28159 Republic of Korea
- Present Address: Division of Viral Diseases, National Center for Immunizations and Respiratory Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333 USA
| |
Collapse
|
3
|
Choi SJ, Yang SY, Yoon KS. Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi. Food Microbiol 2021; 100:103868. [PMID: 34416967 DOI: 10.1016/j.fm.2021.103868] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/10/2021] [Accepted: 07/12/2021] [Indexed: 11/28/2022]
Abstract
Kimchi is one of the primary sources of high sodium content in the Korean diet. Low-sodium kimchi is commercially manufactured to minimize the health effects of high salt. We investigated the influence of lactic acid bacteria (LAB) as starter culture in combination with 1% or 2.5% salt on the survival of pathogenic Escherichia coli and physicochemical properties of kimchi during fermentation at 10 °C and 25 °C. Among ten strains of LAB isolated from kimchi, Leuconostoc mesenteroides (KCTC 13374) and Lactobacillus plantarum (KCTC 33133) exhibited antimicrobial activities against pathogenic E. coli (EPEC, ETEC, and E. coli O157:H7) and strong tolerance to low pH (2 and 3) and 0.3% bile salts. Thus, L. mesenteroides and L. plantarum were used as starter cultures for kimchi that contained 1% and 2.5% salt. All pathogenic E. coli strains survived in kimchi regardless of starter cultures or salt concentration for over 15 days at 10 °C, but they died off within 4 days at 25 °C. Survival of pathogenic E. coli was better in naturally fermented kimchi (titratable acidity:0.65%) than kimchi fermented with starter cultures (titratable acidity:1.0%). At 10 °C, the average delta value of E. coli O157:H7 (16.15 d) was smaller than those of EPEC (20.76 d) and ETEC (20.20 d) in naturally fermented kimchi. Overall, survival ability of E. coli O157:H7 was lower than EPEC and ETEC, although differences were not significant. Reduced salt concentration from 2.5% to 1% in kimchi did not affect the growth of LAB and the fermentation period. Pathogenic E. coli died at a faster rate in kimchi fermented with starter cultures and 1% salt than in naturally fermented kimchi with 2.5% salt.
Collapse
Affiliation(s)
- So Jeong Choi
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - So Young Yang
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea.
| |
Collapse
|
4
|
Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
5
|
Choi EJ, Park HW, Kim SB, Ryu S, Lim J, Hong EJ, Byeon YS, Chun HH. Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.). Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
6
|
Zhao C, Shu L, Lu Z, Huang J, He S, Li Y. Optimization of pork jerky fermentation with
Lactobacillus bulgaricus. J Food Saf 2017. [DOI: 10.1111/jfs.12406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Changqing Zhao
- College of BioengineeringSichuan University of Science and EngineeringZigong China
| | - Li Shu
- College of BioengineeringSichuan University of Science and EngineeringZigong China
| | - Ziyang Lu
- College of BioengineeringSichuan University of Science and EngineeringZigong China
| | - Jing Huang
- College of BioengineeringSichuan University of Science and EngineeringZigong China
| | - Sha He
- College of BioengineeringSichuan University of Science and EngineeringZigong China
| | - Yubin Li
- College of BioengineeringSichuan University of Science and EngineeringZigong China
| |
Collapse
|
7
|
Park SY, Ha JH, Kim SH, Ha SD. Effects of high hydrostatic pressure on the inactivation of norovirus and quality of cabbage Kimchi. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
8
|
Zhao C, Zhao X, Lu Z, Huang J, He S, Tan H, Wang G, Li Y, Liu D. Production of fermented pork jerky using Lactobacillus bulgaricus. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.060] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
9
|
Patra JK, Das G, Paramithiotis S, Shin HS. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. Front Microbiol 2016; 7:1493. [PMID: 27733844 PMCID: PMC5039233 DOI: 10.3389/fmicb.2016.01493] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Accepted: 09/07/2016] [Indexed: 12/19/2022] Open
Abstract
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem, and health benefits of kimchi.
Collapse
Affiliation(s)
- Jayanta Kumar Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul Goyang, South Korea
| | - Gitishree Das
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul Goyang, South Korea
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens Athens, Greece
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul Goyang, South Korea
| |
Collapse
|
10
|
Zhao C, Lu Z, Huang J, He S, Tan H, Wang G, Liu D, Li Y. Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast. Indian J Microbiol 2016; 56:287-92. [PMID: 27407292 DOI: 10.1007/s12088-016-0603-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2015] [Accepted: 05/20/2016] [Indexed: 11/24/2022] Open
Abstract
Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaricus and Angel Yeast were: a pH of 6.5, a 1:1 (v/v) ratio of L. bulgaricus to Angel Yeast, a fermentation time of 42 h and temperature of 25 °C. The results showed that the pork jerky fermented with the combined strains was not very sour which was close to the pH of 7.0 and had a higher free amino acid content which was more than 68.3 mg/100 g compared with the pork jerky fermented by either L. bulgaricus or Angel Yeast alone. Overall, the results demonstrate that fermentation of raw pork with combined strains of L. bulgaricus and Angel Yeast improves the quality and flavor of pork jerky.
Collapse
Affiliation(s)
- Changqing Zhao
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| | - Ziyang Lu
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| | - Jing Huang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| | - Sha He
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| | - Hui Tan
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| | - Gang Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| | - Dayu Liu
- College of Bioengineering, Chengdu University, Chengdu, 610106 China
| | - Yubin Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000 China
| |
Collapse
|
11
|
Comparison of the murine norovirus-1 inactivation in cabbage Kimchi with two different salinities during storage. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Seo J, Seo DJ, Oh H, Jeon SB, Oh MH, Choi C. Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage. Korean J Food Sci Anim Resour 2016; 36:186-93. [PMID: 27194926 PMCID: PMC4869544 DOI: 10.5851/kosfa.2016.36.2.186] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 01/04/2016] [Accepted: 01/07/2016] [Indexed: 12/28/2022] Open
Abstract
This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to inhibit E. coli O157:H7 in artificially contaminated meat samples. Bacteriophage BPECO19 significantly reduced E. coli O157:H7 bacterial load in vitro in a multiplicity of infection (MOI)-dependent manner. E. coli O157:H7 was completely inhibited only in 10 min in vitro by the treatment of 10,000 MOI BPECO19. The treatment of BPECO19 at 100,000 MOI completely reduced 5 Log CFU/cm(2) E. coli O157:H7 bacterial load in beef and pork at 4 and 8h, respectively. In chicken meat, a 4.65 log reduction of E. coli O157:H7 was observed at 4 h by 100,000 MOI. The treatment of single bacteriophage BPECO19 was an effective method to control E. coli O157:H7 in meat samples.
Collapse
Affiliation(s)
- Jina Seo
- Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea
| | - Dong Joo Seo
- Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea
| | - Hyejin Oh
- Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea
| | - Su Been Jeon
- Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, Rural Development Administration, Wonju 55365, Korea
| | - Changsun Choi
- Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea; School of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea
| |
Collapse
|
13
|
Chuah LO, Shamila-Syuhada AK, Liong MT, Rosma A, Thong KL, Rusul G. Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak. Food Microbiol 2016; 58:95-104. [PMID: 27217364 DOI: 10.1016/j.fm.2016.04.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2016] [Revised: 03/29/2016] [Accepted: 04/02/2016] [Indexed: 01/20/2023]
Abstract
This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak.
Collapse
Affiliation(s)
- Li-Oon Chuah
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | | | - Min Tze Liong
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Ahmad Rosma
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Kwai Lin Thong
- Institute of Biological Sciences, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Gulam Rusul
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| |
Collapse
|
14
|
Zhang Q, Chen G, Shen W, Wang Y, Zhang W, Chi Y. Microbial safety and sensory quality of instant low-salt Chinese paocai. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.041] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
15
|
Park JH, Jung S, Shin J, Lee JS, Joo IS, Lee DY. Three gastroenteritis outbreaks in South Korea caused by the consumption of kimchi tainted by norovirus GI.4. Foodborne Pathog Dis 2015; 12:221-7. [PMID: 25764445 DOI: 10.1089/fpd.2014.1879] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
BACKGROUND In April 2013, outbreaks of acute gastroenteritis were reported at three schools in Jeonju, South Korea. Epidemiological investigations were performed to characterize the outbreaks and implement appropriate control measures. MATERIALS AND METHODS Retrospective cohort studies were performed at these schools. Stool and environmental samples were collected for bacterial and viral assessment. A food supplier of the schools, food company X, was inspected, and samples of cabbage kimchi and groundwater were tested for norovirus by real-time reverse-transcriptase polymerase chain reaction. The relatedness of the detected norovirus strains was evaluated by phylogenetic analysis. RESULTS Of the 3347 questionnaires distributed, 631 (attack rate: 18.9%) met the case definition. Among the consumed food items, kimchi products (i.e., cabbage and fresh kimchi) were significantly associated with illness. The kimchi products were supplied by food company X. Among stool samples from 95 students and 34 food handlers at the 3 schools, 39 (41.1%) and 14 (41.2%) samples, respectively, were positive for norovirus. The samples of groundwater and cabbage kimchi at food company X were positive for norovirus. The predominant genotype of norovirus detected in the patient, groundwater, and cabbage kimchi samples, GI.4, shared high nucleotide identity. CONCLUSIONS Kimchi products tainted with norovirus GI.4 from contaminated groundwater were linked to the acute gastroenteritis outbreaks. Therefore, kimchi manufacturers in South Korea should apply chlorine disinfection when using groundwater. Moreover, more stringent sanitation requirements and strict regulations for food companies are recommended.
Collapse
Affiliation(s)
- Ji-Hyuk Park
- 1 Department of Preventive Medicine, Donngguk University College of Medicine , Gyeongju-si, Gyeongsangbuk-do, South Korea
| | | | | | | | | | | |
Collapse
|
16
|
Cheon SH, Seo HY, Chung YB, Chun HH. Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12987] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Seon Hwa Cheon
- Research and Development Division; World Institute of Kimchi; Gwangju 503-360 Korea
| | - Hye Young Seo
- Research and Development Division; World Institute of Kimchi; Gwangju 503-360 Korea
| | - Young Bae Chung
- Research and Development Division; World Institute of Kimchi; Gwangju 503-360 Korea
| | - Ho Hyun Chun
- Research and Development Division; World Institute of Kimchi; Gwangju 503-360 Korea
| |
Collapse
|
17
|
Park SY, Ha SD. Influence of NaCl on the inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional salted oyster product “Eoriguljeot” during storage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.039] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
18
|
Seo DJ, Lee MH, Seo J, Ha SD, Choi C. Inactivation of murine norovirus and feline calicivirus during oyster fermentation. Food Microbiol 2014; 44:81-6. [PMID: 25084649 DOI: 10.1016/j.fm.2014.05.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2013] [Revised: 04/30/2014] [Accepted: 05/25/2014] [Indexed: 12/17/2022]
Abstract
Fermented seafood is popular in Asian countries. This study examined the survival of feline calicivirus (FCV) and murine norovirus (MNV) during oyster fermentation. Oysters spiked with FCV and MNV were fermented with 5% or 10% salt at 18 °C for 15 days, and MNV and FCV titers, lactic acid bacteria (LAB) populations, pH, and enzymatic activity were measured at 0, 1, 3, 5, 7, 10, and 15 days post-fermentation (DPF). Reductions in MNV and FCV were greater in 5% NaCl-supplemented oysters than in 10% NaCl-supplemented oysters. In 5% NaCl oysters, MNV and FCV titers significantly decreased by 1.60 log and 3.01 log, respectively, at 15 DPF. Populations of LAB increased from 3.62 log10 colony-forming units/g at 0 DPF to 8.77 log10 colony-forming units/g at 15 DPF during oyster fermentation supplemented with 5% NaCl supplementation, and the pH decreased gradually from 5.38 at 0 DPF to 4.17 at 15 DPF. During oyster fermentation, α-amylase, proteinase, and lipase were produced at higher levels in 5% salted oysters than in 10% salted oysters (P < 0.01). We concluded that many of the antimicrobial factors produced in fermented oysters could contribute to a reduction in foodborne viruses.
Collapse
Affiliation(s)
- Dong Joo Seo
- Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea
| | - Min Hwa Lee
- Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea
| | - Jina Seo
- Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea
| | - Sang-Do Ha
- School of Food Science and Technology, Chung-Ang University, Ansung-Si, Gyounggi, South Korea
| | - Changsun Choi
- Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea; School of Food Science and Technology, Chung-Ang University, Ansung-Si, Gyounggi, South Korea.
| |
Collapse
|
19
|
Zhang Q, Lu Y, Liu X, Bie X, Lv F, Lu Z. Preservative effect of food-based fermentate from Lactobacillus acidophilus NX2-6 on chilled pork patties. J Food Prot 2014; 77:459-65. [PMID: 24674438 DOI: 10.4315/0362-028x.jfp-13-359] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The food-based fermentate (FBF) from Lactobacillus acidophilus NX2-6 has a broad-spectrum antibacterial activity but has not previously been reported as a food preservative. Experiments were conducted to assess its application as a preservative in pork patties. The effect of freeze-dried FBF on the microbiological parameters, physicochemical changes, and sensory evaluations of chilled pork patties stored for 15 days at 4°C was investigated. The five treatments evaluated included a control (meat only), nisin (meat plus 0.5% nisin), L.1 (meat plus 2% freeze-dried FBF), L.2 (meat plus 4% freeze-dried FBF), and L.3 (meat plus 8% freeze-dried FBF). The results showed that freeze-dried FBF could significantly (P < 0.05) inhibit aerobic bacteria, coliforms, Pseudomonas spp., and lactic acid bacteria, with the lowest microbial counts observed in L.3. The addition of freeze-dried FBF resulted in concentration-dependent decreases in total volatile basic nitrogen values and pH values but increases in lipid oxidation and color instability. Based on the criteria regarding microbiological and physicochemical parameters, the shelf life was 9 to 12 days for L.1, 12 to 15 days for L.2, and over 15 days for L.3, while the shelf-lives of the control and nisin treatments were 3 to 6 days, indicating that freeze-dried FBF could extend the shelf life by more than 3 days. Although the shelf life of L.1 was shorter than those of L.2 and L.3, the appearance of L.1 was much better than those of L.2 and L.3. Overall, treatment with 4 or 8% freeze-dried FBF could be improved if color and lipid oxidation could be improved by appropriate stabilizers, and a lower concentration (2%) of freeze-dried FBF has great potential as a natural and safe preservative in chilled pork patties.
Collapse
Affiliation(s)
- Qianying Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Yingjian Lu
- Department of Nutrition and Food Sciences, University of Maryland, College Park, Maryland 20742, USA
| | - Xiaoxi Liu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Xiaomei Bie
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Fengxia Lv
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Food Processing and Quality Control of Ministry of Agriculture, Nanjing 210095, People's Republic of China.
| |
Collapse
|
20
|
Medina E, Brenes M, Romero C, Ramírez E, de Castro A. Survival of foodborne pathogenic bacteria in table olive brines. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
21
|
Song WJ, Sung HJ, Kim SY, Kim KP, Ryu S, Kang DH. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by gamma irradiation. Int J Food Microbiol 2013; 172:125-9. [PMID: 24370971 DOI: 10.1016/j.ijfoodmicro.2013.11.017] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 11/14/2013] [Accepted: 11/16/2013] [Indexed: 10/26/2022]
Abstract
This study evaluated the efficacy of gamma irradiation to inactivate foodborne pathogens in black pepper (Piper nigrum) and red pepper (dried Capsicum annuum). Black pepper and red pepper inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were subjected to gamma irradiation in the range of 0, 1, 2, 3 and 5 kGy, and color change was evaluated after treatment. Pathogen populations decreased with increasing treatment doses. A gamma irradiation dose of 5 kGy decreased E. coli O157:H7 and S. Typhimurium populations >4.4 to >5.2 log CFU/g in black pepper without causing color change. Similarly, 5 kGy of gamma irradiation yielded reduction of 3.8 to >5.2 log CFU/g for E. coli O157:H7 and S. Typhimurium in red pepper. During gamma irradiation treatment, L*, a* and b* values of red pepper were not significantly changed except for 297 μm to 420 μm size red pepper treated with 5 kGy of gamma irradiation. Based on the D-value of pathogens in black pepper and red pepper, S. Typhimurium showed more resistant to gamma irradiation than did E. coli O157:H7. These results show that gamma irradiation has potential as a non-thermal process for inactivating foodborne pathogens in spices with minimal color changes.
Collapse
Affiliation(s)
- Won-Jae Song
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Hye-Jung Sung
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Sung-Youn Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Kwang-Pyo Kim
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju 561-756, Republic of Korea
| | - Sangryeol Ryu
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.
| |
Collapse
|
22
|
Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.03.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
23
|
Lee MH, Yoo SH, Ha SD, Choi C. Inactivation of feline calicivirus and murine norovirus during Dongchimi fermentation. Food Microbiol 2012; 31:210-4. [PMID: 22608225 DOI: 10.1016/j.fm.2012.04.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2011] [Revised: 03/16/2012] [Accepted: 04/04/2012] [Indexed: 12/11/2022]
Abstract
Among the traditional fermented vegetables in Korea, Dongchimi is a type of kimchi with a large water base. We aimed to investigate the survival of norovirus surrogates during Dongchimi fermentation. Dongchimi spiked with feline calicivirus (FCV) or murine norovirus (MNV) was prepared following a traditional recipe. Dongchimi was initially fermented at room temperature overnight and then kept at 4 °C. The number of lactic acid bacteria, pH, acidity, and virus titer were measured 0, 1, 2, 3, 5, 7, 10, 15, 20 days after fermentation. During the fermentation process, lactic acid bacteria and acidity increased. At the end of the fermentation, population of FCV and MNV decreased about 4.12 and 1.47 log units, respectively. Based on the significant reduction of norovirus surrogate during Dongchimi fermentation, we conclude that the risk of norovirus in Dongchimi may be low.
Collapse
Affiliation(s)
- Min Hwa Lee
- Department of Food and Nutrition, Chung-Ang University, Republic of Korea
| | | | | | | |
Collapse
|