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소매시장에서 판매하는 돼지고기와 닭고기에서 분리된 Escherichia coli의 병원성 인자
최선금,이민화,이복희,정지윤,최창순,Choi, Sun-Keum,Lee, Min-Hwa,Lee, Bog-Hieu,Jung, Ji-Youn,Choi, Chang-Sun 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.1
The aim of this study was to investigate the virulence factor profiles of Escherichia coli strains isolated from pork and chicken meats purchased from retail markets in Korea. From 943 pork and 142 chicken meats, 217 isolates of E. coli were cultured. The presence of 11 virulence factors (elt, estI, estII, astA, stx, cdt, cnf, agg, inve, eae, afa) were detected by polymerase chain reaction. Forty one (18.9%) of 217 E. coli isolates carried at least one virulence factor. Among 175 E. coli isolates from pork, the detection rate of astA, elt, eae, estII, estI, afa, and cnf were 6.9%, 4.6%, 4.6%, 4.0%, 2.3%, 1.1%, and 0.6%, respectively. However, stx, agg, and cdt were not detected in our isolates. Therefore, we conclude that astA is the most prevalent virulence factor in E. coli isolates contaminated in pork and chicken meats in Korea.
최창순 ( Chang Sun Choi ),이민화 ( Min Hwa Lee ),이강범 ( Kang Bum Lee ),최선금 ( Sun Keum Choi ),김수경 ( Su Kyoung Kim ),강주희 ( Ju Hee Kang ),탁홍민 ( Hong Min Tahk ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2008 생활과학논집 Vol.27 No.-
The market of organic produces which are cultivated without insecticide or chemical fertilizer is growing very fast. However, several food poisoning cases are caused by microbiologically contaminated organic vegetables. Therefore the aim of this research is to compare the microbiological contamination level of organic and inorganic vegetables produced in Korea. Each 10 samples of organic and inorganic vegetables (Chicory, Romaine, Red Lettuce, and Red chard) were collected from retail market and submitted to the microbial evaluation. The number of total microbes, Escherichia coli 0157, Salmonella spp., and Staphylococcus aureus were investigated with the standard methods of Food Code in Korea. Statistical analysis of each group was performed using SAS (version 9.1) program. The average number of total microbes and Staphylococcus aureus in organic vegetables were much lower than that of inorganic vegetables (6.91 vs. 6.44; 7.04 vs. 6.89 respectively) but contamination of E. coli 0157 and salmonella spp. were vice versa. Our data may support that organic vegetables are not free from microbiological contamination which can cause food poisoning.