RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      검색결과 좁혀 보기

      • 좁혀본 항목

      • 좁혀본 항목 보기순서

        • 원문유무
        • 음성지원유무
          • 원문제공처
          • 등재정보
          • 학술지명
          • 주제분류
          • 발행연도
          • 작성언어
          • 저자

        오늘 본 자료

        • 오늘 본 자료가 없습니다.
        더보기
        • 무료
        • 기관 내 무료
        • 유료
        • KCI등재

          Stem Cells and Cell-Cell Communication in the Understanding of the Role of Diet and Nutrients in Human Diseases

          Trosko James E. The Korean Society of Food Hygiene and Safety 2007 한국식품위생안전성학회지 Vol.22 No.1

          The term, "food safety", has traditionally been viewed as a practical science aimed at assuring the prevention acute illnesses caused by biological microorganisms, and only to a minor extent, chronic diseases cause by chronic low level exposures to natural and synthetic chemicals or pollutants. "food safety" meant to prevent microbiological agents/toxins in/on foods, due to contamination any where from "farm to Fork", from causing acute health effects, especially to the young, immune-compromised, genetically-predisposed and elderly. However, today a broader view must also include the fact that diet, perse (nutrients, vitamins/minerals, calories), as well as low level toxins and pollutant or supplemented synthetic chemicals, can alter gene expressions of stem/progenitor/terminally-differentiated cells, leading to chronic inflammation and other mal-functions that could lead to diseases such as cancer, diabetes, atherogenesis and possibly reproductive and neurological disorders. Understanding of the mechanisms by which natural or synthetic chemical toxins/toxicants, in/on food, interact with the pathogenesis of acute and chronic diseases, should lead to a "systems" approach to "food safety". Clearly, the interactions of diet/food with the genetic background, gender, and developmental state of the individual, together with (a) interactions of other endogenous/exogenous chemicals/drugs; (b) the specific biology of the cells being affected; (c) the mechanisms by which the presence or absence of toxins/toxicants and nutrients work to cause toxicities; and (d) how those mechanisms affect the pathogenesis of acute and/or chronic diseases, must be integrated into a "system" approach. Mechanisms of how toxins/toxicants cause cellular toxicities, such as mutagenesis; cytotoxicity and altered gene expression, must take into account (a) irreversible or reversal changes caused by these toxins or toxicants; (b)concepts of thresholds or no-thresholds of action; and (c) concepts of differential effects on stem cells, progenitor cells and terminally differentiated cells in different organs. This brief Commentary tries to illustrate this complex interaction between what is on/in foods with one disease, namely cancer. Since the understanding of cancer, while still incomplete, can shed light on the multiple ways that toxins/toxicants, as well as dietary modulation of nutrients/vitamins/metals/ calories, can either enhance or reduce the risk to cancer. In particular, diets that alter the embryo-fetal micro-environment might dramatically alter disease formation later in life. In effect "food safety" can not be assessed without understanding how food could be 'toxic', or how that mechanism of toxicity interacts with the pathogenesis of any disease.

        • KCI등재

          Changes in Korean Consumers' Perception on Food Preservatives by a Risk Communication Booklet

          Kim, Suna,Kim, Ji-Sun,Kang, Hee-Jin,Lee, Gunyoung,Lim, Ho Soo,Yun, Sang Soon,Kim, Jeong-Weon The Korean Society of Food Hygiene and Safety 2018 한국식품위생안전성학회지 Vol.33 No.6

          본 연구는 학부모를 대상으로 식품첨가물 및 보존료에 대한 인식 수준과 정보요구도를 파악하고 이를 바탕으로 학부모의 식품첨가물 및 보존료에 대한 올바른 이해와 안전한 식생활을 위한 교육자료를 개발하고자 하였다. 2014년 서울 경기지역 초등학생을 둔 학부모 381명을 대상으로 식품첨가물 및 보존료에 대한 인식 및 정보요구도에 대한 설문조사를 수행한 결과 응답자 중 가공식품 구입 시 안전성을 가장 중요한 요소라고 응답하였으며, 41.5%가 식품 첨가물을 가장 식품안전을 위협하는 것이라고 응답하였으며, 식품 첨가물 중에서는 보존료가 가장 위험하다고 응답하였다. 그러나 응답자의 90.6%가 식품첨가물 및 보존료에 대한 교육 경험이 없다고 응답하였다. 설문결과와 학부모들의 정보요구도에 따라 교육홍보책자인 '보존료 바르게 알기'를 개발하였다. '보존료 바르게 알기'는 '보존료란 어떤 물질인가요?', '보존료는 어떤 종류가 있나요?', '보존료는 안전한가요?', '가공식품, 어떻게 섭취해야 하나요?', '식품첨가물은 식약처가 철저히 관리하고 있어요' 등의 5장으로 구성하여 소비자인 학부모들이 알고 싶어하는 내용들을 알기 쉽고 재미있게 전달할 수 있도록 구성하였다. 개발된 교육홍보책자를 초등학교 학부모에게 시범 적용한 결과, 사전 18.9%만이 보존료가 무엇인지 알고 있다고 응답한 수준에서 사후 90.9%가 그 역할을 이해하고 72.7%가 안전하다고 응답하여 개발된 책자가 보존료에 대한 이해도를 크게 높이고 보존료에 대한 오해를 바로잡을 수 있는 것을 확인할 수 있었다. 따라서 본 연구에서 개발된 교육홍보책자는 학부모를 비롯한 일반소비자들에게 보존료에 대한 이해를 높일 수 있는 효과적인 정보전달매체로 활용될 수 있을 것이다. Food preservatives are very important food additives for the biological and chemical safety of processed foods. The purposes of this study were to investigate Korean consumer's perception and information needs on food preservatives, to develop an educational booklet as a risk communication material on food preservatives, and to assess the educational effect of the developed booklet. To understand perception on food preservatives, a self-administered questionnaire survey was conducted by 381 parents having elementary school students at Seoul and Geoynggi area in Korea. Based on the survey results, brain storming of the authors along with consultation from the professionals, we developed a risk communication booklet about food preservatives. It was exposed to 35 parents of elementary school children, and their evaluation was collected by using a questionnaire and analyzed statistically. Respondents considered food safety (44.8%) as the most important factor while purchasing processed foods. They still perceived food additives as the most hazardous one (41.5%), and among those, food preservatives were the most concerned (45.9%). Total 67.7% of the respondents considered the consumption of food preservatives as hazardous or very hazardous. However, 90.6% of respondents did not have any educational experience about food additives and food preservatives. Based on their information needs, a science-based booklet consisting of the definition, classification, safety, intake, and management of food preservatives was developed. When the booklet titled as 'Food preservatives, Just Know Them!' was exposed to the parents via elementary school teacher, their negative perceptions on food additives and food preservatives were changed positively by increasing the understanding level on preservatives from 18.9% to 90.9% and obtaining 72.7% positive answers on their safety. Therefore, it could be used as an effective risk communication material on food preservatives.

        • KCI등재

          Raising Public Recognition of Climate Change Adaptation to Ensure Food Safety

          Cho, Sun-Duk,Lee, Hwa Jung,Kim, Gun-Hee The Korean Society of Food Hygiene and Safety 2013 한국식품위생안전성학회지 Vol.28 No.3

          Recent changes in the global climate environment have resulted in a wide variety of climate-related disasters, including floods, tidal waves, forest fires, droughts, etc. In addition, global warming raises the risk of food poisoning, which may increase the spread of infectious diseases and alter their structure. Under these circumstances, it is necessary to provide accurate and persuasive information to consumers so that they can be fully informed of climate change and alter their behavior accordingly. Therefore, the intention of this study was to develop posters and contents for image production related to climate change and food safety. The posters are focused on consumers with headings such as "Climate Change Threatening Food Safety", "Earth getting warmer, your dining table is at risk", "Warning signs ahead for the globe", and more. Five poster drafts were selected initially, and a survey was carried out amongst 1,087 people regarding their preferences, with the most preferred design chosen. The images related to climate change and food safety defined climate change, how it relates to food safety, the risks it poses to the food industry, and lastly, how the public can respond in the future. Therefore, to further communicate the importance of food safety to consumers, the development, education, and promotion of these contents should be performed to provide safety information to consumers in the future.

        • KCI등재

          Detection of Food-Grade Hydrogen Peroxide by HRP-Biocomposite Modified Biosensors

          Chang, Seung-Cheol The Korean Society of Food Hygiene and Safety 2017 한국식품위생안전성학회지 Vol.32 No.6

          본 연구의 목적은 식품 제조 중 표백 및 살균에 사용되는 과산화수소($H_2O_2$)의 잔류 농도 검출에 활용 될 수 있는 유리탄소전극 기반의 바이오센서의 개발이다. 미국 FDA 및 국내 식품의학안전처 등 식품 용 과산화수소(food grade $H_2O_2$)는 국내외적으로 35% $H_2O_2$ 수용액으로 규정한다. 연구에서 개발한 바이오센서는 감응 물질로 사용된 horseradish peroxidase를 graphene oxide와 aniline과 함께 biocomposite를 형성시킨 후 중성 pH에서 본 연구에서 새롭게 개발된 전기화학적 증착법을 수행하여 개발되었다. 센서구조 및 특성 평가를 위하여 SEM, 순환 전압 전류법 등을 수행하였으며 본 연구에서 개발된 바이오센서는 $10-500{\mu}M$ 농도의 $H_2O_2$에 대하여 직선상의 농도 의존적인 반응을 나타내었으며 최저 검출 한계는 $0.12{\mu}M$으로 산출되었다. 본 연구에서 개발된 센서의 전략적 가치는 향후 오징어포, 건어물 등 널리 유통되는 식품 중에 함유된 식품용 $H_2O_2$ 미량을 현장에서 쉽게 분석 할 수 있어서 비용-효과적 측면에서 그 가치가 우수하다는 것을 제시한다. A new amperometric biosensor has been developed for the detection of hydrogen peroxide ($H_2O_2$). The sensor was fabricated through the one-step deposition of a biocomposite layer onto a glassy carbon electrode at neutral pH. The biocomposite, as a $H_2O_2$ sensing element, was prepared by the electrochemical deposition of a homogeneous mixture of graphene oxide, aniline, and horseradish peroxidase. The experimental results clearly demonstrated of that the sensor possessed high electrocatalytic activity and responded to $H_2O_2$ with a stable and rapid manners. Scanning electron microscopy, cyclic voltammetry, and amperometry were performed to optimize the characteristics of the sensor and to evaluate its sensing chemistry. The sensor exhibited a linear response to $H_2O_2$ in the range of 10 to $500{\mu}M$ concentrations, and its detection limit was calculated to be $1.3{\mu}M$. The proposed sensing-chemistry strategy and the sensor format were simple, cost-effective, and feasible for analysis of "food-grade $H_2O_2$" in food samples.

        • KCI등재

          Correlation Between food Processing-Associated Stress Tolerance and Antimicrobial Resistance in Food Pathogens

          Woode, Benjamin Kojo,Daliri, Frank,Daliri, Eric Banan-Mwine The Korean Society of Food Hygiene and Safety 2020 한국식품위생안전성학회지 Vol.35 No.2

          최근 최소한으로 가공된 안전한 식품에 대한 소비자의 수요가 기하급수적으로 증가하고 있다. 이러한 이유로 많은 식품가공 업체에서는 식품안전을 강화하고 유통기한을 연장하기 위한 최소한의 가공공정 중 허들기술(hurdle technology)을 적용하고 있다. 한편, 연구에 따르면 식품에 함유된 병원균을 비활성화하기 위한 공정 및 방법들은 식중독세균들의 스트레스 적응 메커니즘을 촉발시켜 심지어 후속 치료로 부터 교차 보호를 준다. 또한, 항생제와 제초제 사용과 같은 일상적인 농장 관행은 항생제 내성을 가진 병원균의 생성을 초래할 수 있다. 이러한 항생제 내성 박테리아는 식품 처리과정과 관련된 스트레스에 내성을 가질 수 있고 가공 식품에서 생존할 수 있는 가능성을 높일 수 있다. 이 리뷰에서는 식품가공과 관련된 스트레스와 항생제 내성의 상관관계에 대해 논의한다. 또한, 항균성 화합물 및 기타 식품 처리 관련 스트레스에 대한 교차 보호 수단으로서 시그마 인자(sigma factors), SOS 반응 경로(SOS response pathways) 및 유출 펌프(efflux pumps)의 사용과 같은 분자유전학적 기작에 대해서도 논의한다. Recently, consumer demand for safe but minimally processed food has rapidly increased. For this reason, many food processing industries are applying hurdle technology to enhance food safety, extend shelf life, and make foods appear minimally processed. Meanwhile, studies have shown that a treatment (stress) meant to inactivate foodborne pathogens may trigger adaptation mechanisms and could even offer cross protection against subsequent treatments. Also, certain routine farm practices such as antibiotic and herbicide use could result in the development of antibiotic-resistant pathogens. Such bacteria may be tolerant to food processing-associated stress and be more likely to remain viable in processed foods. In this review, we discuss the correlation between food processing-associated stress and antibiotic resistance. We also discuss molecular mechanisms such as the use of sigma factors, SOS response pathways and efflux pumps as means of cross protection against antimicrobial compounds and other food processing-associated stresses.

        • KCI등재

          Korea Total Diet Study-Based Risk Assessment on Contaminants Formed During Manufacture, Preparation and Storage of Food

          Kwon, Kisung,Jo, Cheon-Ho,Choi, Jang-Duck The Korean Society of Food Hygiene and Safety 2021 한국식품위생안전성학회지 Vol.36 No.3

          Hazardous substances are formed during food manufacturing, processing, or cooking, and may pose a threat to food safety. Here, we present a dietary exposure assessment of Korean consumer's intake of hazardous materials through a Total Diet Study (TDS) which was conducted by the Ministry of Food and Drug Safety (MFDS). The levels of exposure to materials such as acrylamide, furan, biogenic amines, etc., were estimated and risk assessments were then performed. Acrylamide and furan were selected as hazards with high priority of reduction control due to their having a margin of exposure (MOE) lower than 10,000. Risk assessment of exposure to ethyl carbamate, benzene and 3-MCPD showed MOEs higher than 100,000, indicating "safe". Dietary exposure to polycyclic aromatic hydrocarbons and benzopyrene was also found to be safe MOE levels >10,000. In addition, the results indicated safe MOEs (>1,000,000) for heterocyclic amines, nitrosamines, and biogenic amines. Most of the potential food contaminants were being kept at safe levels, however, it is necessary to continue to monitor and control exposure levels in accordance with the 'as low as reasonably achievable' (ALARA) principle. 식품의 제조, 가공, 조리 및 저장 중 많은 유해물질이 발생하며 이들은 소량이지만 장기간 노출되면 식품안전에 위협이 될 수 있다. 본 연구에서는 식품의약품안전처에서 수행한 총 식이조사(TDS) 자료를 기반으로 우리나라에서 식품섭취를 통한 이들 주요 유해물질에 대한 노출 및 위해평가 상황을 파악하고 소비자 및 기업으로 하여금 관련 위험을 저감하는 방안을 제시하고자 하는 것이다. 식품의 제조, 가공, 조리 및 저장 중 생성 유해물질 중 대표적인 아크릴아미드, 퓨란, 에틸 카바메이트, 3-MCPD, 바이오제닉 아민류, 니트로아민류 화합물, 다환 방향족화합물, 벤젠 등에 대한 식이를 통한 노출량을 조사하고 위해평가를 수행한 바, 아크릴아미드 및 퓨란의 경우 노출안전역(MOE) 10,000이하로 저감화 우선 물질로 판단되며, 나머지 물질 등의 경우 모두 노출안전역이 10,000 또는 100,000 이상으로 안전한 수준에 있는 것으로 나타났음. 그러나 향후 지속적으로 모니터링을 수행하고 ALARA 원칙에 따라 가능한 노출 저감화를 위해 노력을 기울여야한다.

        • KCI등재

          Inactivation of Foodborne Pathogens by Lactic Acid Bacteria

          Daliri, Frank,Aboagye, Agnes Achiaa,Daliri, Eric Banan-Mwine The Korean Society of Food Hygiene and Safety 2020 한국식품위생안전성학회지 Vol.35 No.5

          식품 매개 병원균에 의한 문제는 식품산업뿐 아니라 세계 공공 보건에서도 문제가 된다. 최근 몇 년 간, 발효기술은 식품 내 병원성 미생물의 불활성화 및 이를 조절하기 위한 값 싸고 안전한 방법이라는 것이 밝혀졌다. 유산균 발효는 병원성 세균 및 바이러스에 대해 유의적인 항균효과를 갖는 과학적 증거를 보였다. 유기산, 박테리오신 및 과산화수소와 같은 유산균 대사체는 식품 매개 병원균에 대해 악영향을 미치고 이는 이들의 저해작용으로 이어진다. 이 화합물들은 물리적 결함만을 야기하는 것이 아니라 병원균의 유전자 발현에 대해서도 유의적인 저해 효과를 나타낸다. 게다가, 식품 내 유산균의 존재는 병원균에 대해 영양적인 경쟁을 제공하며 모든 요인이 그 성장을 억제한다. 본 연구는 유산균의 항균력, 분자생물학적 메커니즘 및 식품 매개 병원균의 불활성화를 위한 응용에 대하여 우리의 현 지식을 검토한다. The problems caused by foodborne pathogens are not only a concern to the food industry but also with regard to global public health. Over the years, fermentation technology has proved to be one of the cheapest and safest methods for inactivating and controlling pathogenic microorganisms in food. Scientific evidence shows that lactic acid bacteria fermentation exerts significant antimicrobial effect against pathogenic bacteria and viruses. Lactic acid bacteria metabolites such as organic acids, bacteriocins and hydrogen peroxides have adverse effects on foodborne pathogens which lead to their inhibition. These compounds do not only cause physical injuries, but also have significant effects on the pathogens' gene expression. Furthermore, the presence of lactic acid bacteria in food provides nutritional competition among foodborne pathogens, and all these factors together suppress their growth. This study reviews our current knowledge of the antimicrobial abilities of lactic acid bacteria, their molecular mechanisms, and their application for inactivating foodborne pathogens.

        • KCI등재
        • KCI등재

          In Vitro Antibacterial Effect of the Combination of Galla rhois ethanol extracts and Sodium chlorate against Intramacrophage Brucella abortus

          Cha, Chun-Nam,Hong, Il-Hwa,Yu, Eun-Ah,Park, Eun-Kee,Yoo, Chang-Yeol,Kim, Suk,Lee, Hu Jang The Korean Society of Food Hygiene and Safety 2014 한국식품위생안전성학회지 Vol.29 No.1

          This study investigated the antibacterial effects of GR ethanol extracts (GRE), sodium chlorate (SC) and a combination of GRE and SC (GS) on Brucella abortus (B. abortus). The antibacterial activities of GRE, SC and GS towards B. abortus were evaluated by incubating B. abortus with GRE, SC and GS. Following treatment with GRE, SC and GS, B. abortus survival and intracellular proliferation in macrophages were monitored. In the cellular cytotoxicity assay, GRE, SC and GS are not cytotoxic at concentrations less than $400{\mu}g/ml$, 15 mM and 0.6GS (1 of GS, GRE $1,000{\mu}g/ml$ + SC 30 mM), respectively. The viability of B. abortus was markedly decreased in a dose-dependent manner in all treatment groups. In addition, B. abortus intracellular proliferation within macrophages was significantly reduced in cells treated with GRE ($400{\mu}g/mL$), SC (15 mM) and 0.5GS (GRE $500{\mu}g/mL$ + SC 15 mM) after 48 hr-incubation (GRE, p < 0.01; SC and 0.5GS, p < 0.001). Especially, in the treatment of GS, the synergistic effect of GRE and SC treatment on B. abortus in macrophage was observed. In conclusion, GS is useful as an antibacterial candidate against B. abortus, and can be applied in the field of meat and milk hygiene. 본 연구는 오배자 에탄올 추출물 (GRE), 염소산나트륨 (SC) 그리고 오배자 에탄올 추출물과 염소산나트륨 합제 (GS)의 B. abortus에 대한 항균효과를 확인하기 위해 수행되었다. GRE, SC 그리고 GS를 B. abortus에 처리하여 배양한 후, B. abortus의 생존수를 확인하였으며, 마우스 탐식세포 내 감염된 B. abortus의 증식 억제효과를 경시별 (2, 24, 48시간)로 조사하였다. GRE, SC 그리고 GS는 각각 $400{\mu}g/mL$ 이하, 15 mM 그리고 0.6GS (GS 1, GRE $1,000{\mu}g/mL$ + SC 30 mM) 이하의 농도에서 세포독성을 나타나지 않았다. 모든 처리구에서 B. abortus의 생존율은 용량-의존적으로 현저하게 감소하는 결과를 나타내었다. 또한, GRE ($400{\mu}g/mL$), SC (15 mM) 그리고 0.5GS (GRE $500{\mu}g/mL$ + SC 15 mM)를 처리한 세포에서 배양 48시간 후에, B. abortus의 증식이 통계적으로 유의성 있게 감소하였으며 (GRE, p < 0.01; SC and 0.5GS, p < 0.001), 특히, GS를 처리한 경우, B. abortus의 세포내 증식이 GRE와 SC의 상승작용에 의한 강력한 항균효과를 나타내었다. 결론적으로, GS는 B. abortus에 대한 항균물질로서 유용할 뿐만 아니라, 식육과 우유 위생 분야에 적용할 수 있을 것으로 생각된다.

        • KCI등재

          Detection of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus using duplex real-time PCR assay with melting curve analysis on fresh lettuce

          Lee, Na-Ri,Kwon, Kyung-Yoon,Choi, Sung-Wook,Koo, Min-Seon,Chun, Hyang-Sook The Korean Society of Food Hygiene and Safety 2011 한국식품위생안전성학회지 Vol.26 No.2

          본 연구에서는 신선편의 채소와 과일에서 주로 검출되는 대장균(E. coli Ol577:H7), 리스테리아(L. monocytogenes), 살모넬라(Salmonella, spp.), 형색포도상구균(S. aureus)을 검출하고 동정할 수 있는 real time PCR 방법을 melting curve 분석을 활용하여 single tube 반응으로 두 종의 식중독균을 동시 검출하는 방법을 개발하고자 하였다. 대장균의 ${\beta}$-glucuronidase (uidA), 황색포도상구균의 thermonuclease (nuc), 리스테리아의 hemolycin (hly), 살모넬라의 tetrahionate reductase (ttr) 를 특이적으로 검출할 수 있는 4종의 프라이머 세트에 대한 real-time PCR의 melting curve 분석을 통하여 황색포도상구균과 대장균 동시분석 시 $T_m$ 값이 $80.6{\pm}0.9^{\circ}C$와 $86.9{\pm}0.5^{\circ}C$, 리스테리아와 살모넬라 동시분석 시 Tm 값이 $80.4{\pm}0.6^{\circ}C$와 $88.1{\pm}0.11^{\circ}C$로 확인하였고, 그 결과 정제되어진 각 식중독균의 genomic DNA를 주형으로 한 duplex real-time PCR 방법이 uniplex real-time PCR 방법과 마찬가지로 10 genome equivalents 까지 검출할 수 있는 민감도를 나타내었다. 또한, 양배추에 네 종의 식중독균을 접종하고, 증균배양 없이 DNA를 추출하여 duplex real-time PCR 을 수행한 결과 모든 식종목균에서 $10^3$ CFU/g의 검출 한계를 나타내었다. 결과적으로 개발된 melting curve 분석을 이용한 duplex real-time PCR 방법은 식품안전 증진을 위한 시간, 노동력, 비용 절감에 있어서 유효한 방법이 될 것으로 판단된다. In this study, two duplex real-time PCR approach with melting curve analysis is presented for the detection of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus, which are important food-borne bacterial pathogens usually present in fresh and/or minimally processed vegetables. Reaction conditions were adjusted for the simultaneous amplification and detection of specific fragments in the ${\beta}$-glucuronidase (uidA, E. coli), thermonuclease (nuc, S. aureus), hemolycin (hly, L. monocytogenes) and tetrathionate reductase (ttr, Salmonella spp.) genes. Melting curve analysis using a SYBR Green I real-time PCR approach showed characteristic $T_m$ values demonstrating the specific and efficient amplification of the four pathogens; $80.6{\pm}0.9^{\circ}C$, $86.9{\pm}0.5^{\circ}C$, $80.4{\pm}0.6^{\circ}C$ and $88.1{\pm}0.11^{\circ}C$ for S. aureus, E. coli O157:H7, L. monocytogenes and Salmonella spp., respectively. For all the pathogens, the two duplex, real-time PCR was equally sensitive to uniplex real-time PCR, using same amounts of purified DNA, and allowed detection of 10 genome equivalents. When our established duplex real-time PCR assay was applied to artificially inoculated fresh lettuce, the detection limit was $10^3$ CFU/g for each of these pathogens without enrichment. The results from this study showed that the developed duplex real-time PCR with melting curve analysis is promising as a rapid and cost-effective test method for improving food safety.

        맨 위로 스크롤 이동