Bacillus species related to food poisoning

Oh, Mi-Hwa,Kim, Gun-Hee 식물자원연구소 덕성여자대학교 2006 植物資源硏究誌 Vol.5 No.-

The major concern in the food industry is the outgrowth of pathogenic Bacillus species which have the potential to cause a food poisoning incident. Bacillus cereus is the most prevalent pathogenic Bacillus species found in food and other industrial processes. However, other species in the genus Bacillus, including B. subtilis, B. licheniformis, B. brevis, B. pumilus and B. thuringiensis have been implicated as potential agents of food poisoning.

자궁경부 상피내 병변 환자에서 LEETZ 원추절제술 후 HPV DNA Test 추적 검사의 임상적 의의

김미향,이태화,오영림,이천준,김원규 고신대학교 의과대학 2009 고신대학교 의과대학 학술지 Vol.24 No.2

Objective: This study was performed to investigate the clinical significance and timing of HPV test for follow up of patients after LEETZ treatment in CIN lesion Methods: From January 2005 to December 2008, 105 patients with CIN were treated with LLETZ at Kosin university gospel hospital, Busan, Korea. After LEETZ, HPV test and Pap smear were done after 3months. Every HPV typing was done by HPV DNA chip. Results: A total of 105 cases were enrolled in this study. There were 25 patients with CINⅠ, 38 with CINⅡ, 42 with CINⅢ. Mean age was 41.95 years (range, 23-71 years) at the time of LEETZ. Positive HPV DNA was found about 72.4% before LEETZ procedure and subtype 16 was the most common type (10.5%), follow by subtype 18 (6.6%) and subtype 58 (6.6%). During follow up after LEETZ, 65.6% had negative result after 3 month, 72.1% after 6 month, 73.9% after 9 month, 77.1% after 12 month, 79.2% after 15 month, 79.6% after 18 month, and 80.4% after 24 month. There were 2 cases of abnormal pap smear among persistent positive HPV DNA cases and no abnormal pap smear results in negative HPV DNA cases during follow up. Conclusion: Positive HPV DNA was found about 72.4% before LEETZ procedure and subtype 16 was the most common type (10.5%), follow by subtype 18 (6.6%) and subtype 58 (6.6%). We suggest that HPV DNA test is recommended per 6 Months, and close observation is recommended in persistent positive HPV DNA test cases.

대구지역 거주자의 식생활 습관과 위장질환과의 관계

오미정,김수월,양희면,현재식,허천식,이명화 한국건강관리협회 2000 건협 Report Vol.3 No.-

우유와 과즙으로 만든 발효유를 동결건조한 제품의 관능성 조사

고영태,오미화 德成女子大學校 1998 德成女大論文集 Vol.29 No.-

Fermented milk was prepared from milk or mixture of milk and apple juice/ grape juice and it was freeze dried. The sensory properties of freeze dried and freeze dried/ reconstitutied fermented milk sample were invesitgated. In case of freeze dried/reconstituted samples, the sensory properties of the mixed sample of fruit juice-milk were better than those of milk sample. Among several different ratios of fruit juice and milk, sample of 15:35 showed the best sensory property. When the sensory properties of freeze dried apple juice-milk sample and those of freeze dried grape juice-milk sample were compared, there was no significant difference (p>0.05). However, hedonic scale score of smaple added with apple juice was slightly higher than that of sample added with grape juice(6.55 vs. 6.28).

패각 폐자원을 활용한 악취제거기능을 갖는 폴리에틸렌 필름

전병철,정용찬,정미화,박정환,권오철 수원대학교 기능성생명소재연구소 2003 자연과학연구논문집 Vol.2 No.1

연간 250,000 톤 정도 생산되는 패각을 이용하여 악취제거기능을 갖는 폴리에틸렌 필름을 제조하기 위해, 패각 표면의 탄산이온을 바탕으로 양이온 또는 양이온성 계면활성제의 이온교환에 의한 표면흡착 및 이에 따른 표면 극성 변화를 통해서 악취제거능을 부여하였다. 패각 표면의 개질은 양이온성 계면활성제로서 DTAB (n-dodecyltrimethylammonium bromide), CTAB (n-cetyltrimethylammonium bromide), 그리고 DHAB(n-dihexadecyldimethylammonium bromide)를 사용하였다. 또한 양이온의 금속으로는 Ce3+, Mg2+, Al3+를 이용하여 계면활성제의 이온교환방법으로 표면을 개 질하였다. 표면개질된 패각 분말을 이용하여 LDPE와 패각 기준 20 wt%의 마스터 배치 (masterbatch, MB)를 제조한 후 다시 LDPE와 섞어서 패각 기준 3, 5, 10 wt%의 폴리에틸렌필름을 제조하였다. 생산된 필름의 규격은 폭 40 cm, 두께 40 μm 이었다. 제조된 패각 필름에 대한 기계적 물성 측정 결과 패각의 첨가로 인한 기계적 물성의 큰 저하는 관찰되지 않았으며, 순수 폴리에틸렌 필름 대비 80 % 이상의 물성을 유지하였다. 악취제거능은 양이온성 계면 활성제로 개질된 패각 필름이 시험된 모든 종류의 악취에 대하여 가장 우수한 악취 흡착 제거능을 보여주었으며, 개질되지 않은 패각 필름도 비교적 우수한 악취제거능을 보여주었다.

Antiviral Activity of Lactobacillus spp. and Polysaccharide

Oh, Mi-Hwa,Lee, Sung-Geun,Paik, Soon-Young 대한미생물학회 2010 Journal of Bacteriology and Virology Vol.40 No.4

Lactobacillus species have been widely used in both human and animals to prevent or treat gastrointestinal disorders. Recently, it was reported that Lactobacillus spp. inhibited infections by respiratory and gastroenteric viruses; however, its mechanism is not clear. Lactobacillus spp. play direct and indirect roles in the inhibitory effects of viral replication. 1) In vitro study: Highest protection effects were showed with the known probiotics L. rhamnosus GG (LGG) and L. casei Shirota against both rotavirus (RV) and transmissible gastroenteritis virus (TGEV). 2) In vivo study: L. acidophilus had significant immunopotentiating effects, and was therefore recommended for use as a safe oral adjuvant for rotavirus vaccines in pigs. Oral administration of lactobacilli, such as LGG and L. gasseri, might protect a host animal from influenza virus (IFV) infection. Polysaccharides are regarded to be potentially useful and biologically active as an ingredient for pharmaceutical uses due to a variety of biological activities. Especially, sulphated polysaccharides exhibit broad-spectrum antiviral activity against enveloped viruses in vitro. With respect to human immunodeficiency virus type 1 (HIV-1), its in vitro antiviral activity is, specifically, the inhibition of virus-cell attachment, the first step in the infection process. Recently, it was reported that sulphated polysaccharides exhibited antiviral activity against HBV, HCMV, HSV and IFV. In conclusion, Lactobacillus spp. and polysaccharides with antiviral activity against diverse viruses are potential candidates as ingredients for probiotics and medicine candidate for the prevention and treatment of viral infections in animals and humans.

Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

Oh, Mi-Hwa,Ham, Jun-Sang,Seol, Kuk-Hwan,Jang, Ae-Ra,Lee, Seung-Gyu,Lee, Jong-Moon,Park, Beom-Young,Kang, Eun-Sil,Kwon, Ki-Sung,Hwang, In-Gyun Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.1

The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and $10^{\circ}C$, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at $25^{\circ}C$, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at $25^{\circ}C$. Toxigenicity of B. cereus was observed only at temperatures above $25^{\circ}C$. In Kimbab, B. cereus produced toxin after 9 h at $30^{\circ}C$ and after 12 h at $25^{\circ}C$. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

Toxigenic Bacilli Associated with Food Poisoning

Mi-Hwa Oh,Julian M. Cox 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3

The genus Bacillus includes a variety of diverse bacterial species, which are widespread throughout the environment due to their ubiquitous nature. A well-known member of the genus, Bacillus cereus, is a food poisoning bacterium causing both emetic and diarrhoeal disease. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. pumilus, and B. thuringiensis, have also recently been recognized as causative agents of food poisoning. However, reviews and research pertaining to bacilli have focused on B. cereus. Here, we review the literature regarding the potentially toxigenic Bacillus species and the toxins produced that are associated with food poisoning.

Simultaneous Detection of 10 Foodborne Pathogens using Capillary Electrophoresis-Based Single Strand Conformation Polymorphism

Mi Hwa Oh,Hee Sung Hwang,Boram Chung,Hyun Dong Paik,Sangha Han,Sun Moon Kang,Jun Sang Ham,Hyoun Wook Kim,Kuk Hwan Seol,Aera Jang,Gyoo Yeol Jung 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

This report outlines the development of a rapid, simple, and sensitive detection system for pathogenic bacteria using a capillary electrophoresis-based, single strand conformation polymorphism (CE-SSCP) combined with PCR. We demonstrate that this method, used with primers targeting the V4 region of the16S rRNA gene, is capable of the simultaneous detection of 10 microbes that could be associated with foodborne illness, caused by animal-derived foods: Salmonella enter-ica, Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, Vibrio parahaemolyticus, and Enterobacter sakazakii. The traditional detection techniques are time-consuming and labor-intensive, due to the necessary task of separate cultivation of each target species. As such, the CE-SSCP-PCR method, that we have developed, has the potential to diagnose pathogens rapidly, unlike the traditional technique, in order to prevent foodborne illness in a much more efficient manner.

Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham

Oh, Mi-Hwa,Park, Beom-Young,Jo, Hyunji,Lee, Soomin,Lee, Heeyoung,Choi, Kyoung-Hee,Yoon, Yohan Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.5

This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ${\geq}$ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.