인천지역 식중독 환자에서 분리한 병원성 세균의 항생제 내성 및 다제 내성 양상

허명제 ( Myung Je Huh ),오성숙 ( Sung Suck Oh ),장재선 ( Jae Seon Jang ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.1

인천지역 식중독 환자에서 분리 배양된 병원성 세균 210주에 대한 항생제 내성시험 결과, tetracycline(43.8%)이 가장 높고, 이어서 ampicillin(34.8%), nalidixic acid(23.8%), sulfamethoxazole/trimethoprim와 chloramphenicol(12.4%), ampicillin/sulbactam(11.4%) 순을 나타냈다. 균주별 항생제 내성결과 살모넬라균은 ampicillin(37.5%)이 가장 높았고, 그 다음 nalidixic acid(30.7%), tetracycline(22.7%), chloramphenicol(20.5%), ampicillin/sulbactam (13.6%) 순을 나타냈다. 병원성 대장균은 tetracycline(59.0%)이 가장 높고, 그 다음 ampicillin(32.8%), nalidixic acid와 sulfamethoxazole/trimethoprim(18.9%), cephalothin(13.1%) 순을 나타냈다. 분리 동정된 병원성 세균의 항생제 다제 내성률은 10개 항생제에 대하여 1제(26.2%, 55/210주), 2제(9.0%, 19/210주), 3제(9.5, 20/210주) 내성 균주의 비율이 높은 반면, 9제 이상에 내성을 나타낸 균주(0.5%, 2/210주)는 적었다. 10개 항생제에 대하여 살모넬라균의 다제 내성율은 1제(10.2%, 9/88주), 2제(13.6%, 12/88주), 3제(11.4%, 10/88주) 내성 균주 비율이 높고, 4제 이상의 내성을 보인 것은 15.9%(14/88주)로 나타났다. 병원성 대장균은 1제(37.7%, 46/122주)가 높고, 2제(5.7%, 7/122주), 3제(8.2%, 10/122주) 4제 이상의 항생제 내성을 보인 것은 22.1%(14/88주)였다. Antimicrobial resistance and multi-drug resistance patterns have been carried out on total of 210 isolated of Salmonella spp. and pathogenic E. coli isolated from food poisoning patients on January through December 2012 in Incheon, Korea. The highest percentage of antibiotics resistance was found to the following antimicrobial agents: tetracycline 43.8%, ampicillin 34.8%, nalidixic acid 23.8%, sulfamethoxazole/trimethoprim and chloramphenicol 12.4%, and ampicillin/sulbactam 11.4%. The highest percentage of resistance was 37.5% to ampicillin for Salmonella spp. and 59.0% to tetracycline for pathogenic E. coli. Overall the multidrug resistance rates of 1 drug was 26.2%, 2 drugs 9.0%, 3 drugs 9.5%, 4 drugs 7.1%, and 5 or more drugs 12.46%. The multi-drug (MDR) strains to four or more antimicrobial agents among the resistant organisms were quite high: 15.9% and 22.1% for Salmonella spp. and pathogenic E. coli, respectively. The study implies that limitation of unnecessary medication use is pertinent in order to maintaining the efficacy of drugs.

비가열 섭취 채소류의 미생물 오염도 조사

정승혜,허명제,주정화,김경애,오성숙,고종명,김용희,임정수 한국식품위생안전성학회 2006 한국식품위생안전성학회지 Vol.21 No.4

아로니아, 비트, 백년초 분말 첨가 순무 물김치의 품질특성 및 항산화 활성 비교

김선회,김지형,엄선아,한영선,허명제,Kim, Sun Hoi,Kim, Ji Hyeung,Eom, Sun Ah,Han, Young Sun,Heo, Myung Je 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3

Purpose: This study examined the effects of aronia, beet and prickly pear powder on the properties of mul-kimchi made of turnip. Methods: Each turnip mul-kimchi was made by adding 0.2% aronia, beet or prickly pear powder. After a 24 hour fermentation process at $25^{\circ}C$, it was stored at $4^{\circ}C$. The antioxidant activities and quality characteristics of turnip mul-kimchi during 34 days of storage at $4^{\circ}C$ were compared. The antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging methods, as well as FRAP (ferric reducing antioxidant power) assays and the total polyphenol content. Results: The antioxidant activity of aronia-added turnip mul-kimchi was higher than that of the control and others. The vitamin C content was the highest on day 6, with the following levels: aronia-added turnip mul-kimchi (182.36 mg/kg), beet-added turnip mul-kimchi (171.80 mg/kg), prickly pear-added turnip mul-kimchi (163.80 mg/kg) and control group (158.85 mg/kg). Conclusion: The addition of aronia powder can improve the quality characteristics and antioxidant activities of turnip mul-kimchi.

유통 판매중인 콜드브루커피의 미생물 오염도 및 카페인함량 모니터링

권성희,김경선,이보민,한영선,허명제,권문주,엄애선,Kwon, Sung Hee,Kim, Kyung-Seon,Lee, Bo Min,Han, Young Sun,Heo, Myong-Je,Kwon, Mun-Ju,Om, Ae-Son 한국식품위생안전성학회 2021 한국식품위생안전성학회지 Vol.36 No.4

최근 원액상태로 장시간 보관이 용이하고 특유의 향을 유지할 수 있는 콜드브루커피가 남녀노소에게 크게 인기를 얻음에 따라 커피판매업체의 규모와 수가 증가하고 있으며, 명절 선물용으로도 각광을 받고 있다. 콜드브루커피는 차가운 물로 장시간 추출한 커피이므로 세균에 노출될 가능성이 크다. 따라서 본 연구는 시중판매되고 있는 콜드브루커피의 안전성을 조사하여 소비자에게 올바른 정보와 건강한 먹거리를 제공하고자 하였다. 총 75건의 콜드브루커피를 대상으로 식품공전 액상커피의 규격기준(세균수, 대장균군)과 식중독균 9종 및 카페인 함량검사를 실시하였다. 조사한 결과 온라인에서 구매한 9개 제품의 세균수가 규격기준을 크게 초과하여 검출되었으며, 대장균군 및 식중독균 9종은 검출되지 않았다. 또한 조사한 콜드브루 제품의 평균 카페인 함량은 1.6 mg/mL(240 mL 제품의 경우 카페인 384 mg 함유)이며, 카페인 과다 섭취 시 불면증, 신경과민 등 부정적인 작용들이 존재하므로 성인 기준으로 카페인 최대 일일섭취권고량 400 mg/day을 초과하지 않도록 주의가 필요한 것으로 나타났다. Cold brew coffee extracted from cold water for a long time has drawn public concern over hygiene. This study was carried out to investigate the microbiological contamination levels and caffeine contents in cold brew coffee. A total of 75 cold brew coffees were purchased from offline and online sources. As a result, the average number of bacteria in samples purchased online was 1.14 log CFU/mL (0-6.57 log CFU/mL), while bacteria were not detected in samples purchased offline. Therefore, stricter surveys are required to avoid the food contamination. However, Esherichia coli and nine types of foodborne pathogens were not detected in all samples. The average caffeine content of the samples was 1.6 mg/mL (384 mg/240 mL), so the caffeine almost reached to acceptable daily intake levels (400 mg for adults). However, ten products did not provide any precautions for consumer safety, so improvement of the system is needed. This monitoring data can contribute to the protection of consumer rights and improvement in the safety of cold brew coffee.

차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성

한영선,최혜진,이승리,권문주,허명제,조남규,김혜영 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.5

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

강화 교동면 주민과 들쥐의 쯔쯔가무시병 및 발진열에 대한 혈청역학 조사

최은정 ( Eun Jeong Choi ),허명제 ( Myoung Jei Hur ),오보영 ( Bo Young Oh ),박진수 ( Jin Su Park ),이미연 ( Mi Yeon Lee ),이제만 ( Jea Man Lee ),고종명 ( Jong Myoung Go ),김용희 ( Yong Hee Kim ) 한국가축위생학회 2003 韓國家畜衛生學會誌 Vol.26 No.3

Scrub typhus and murine typhus are common endemic febrile illness in the fall in Korea. Scrub typhus is caused by Orientia tsutsugamushi, murine typhus is caused by Rickettsia typhi. Trombiculid mites are known as both the vector and the reservoir host of O tsutsugamushi, the mites which transmit O tsutsuga,nushi have been reported to be Leptotrombidium jxzllidum and L scutellare. The author carried out an epidemiological study of scrub typhus and murine typhus in Kyodong-Myeon, Kanghwa-Gun, Incheon in relation to the residents and the host rodents, such as their distribution, seroepideniiology, and population density of chigger mites. 1. Out of 900 residents, 33(3.7%) showed positive reaction to 0 tsutsuga`nushi, 24(2.7%) to R typhi. 2. In the seropositives to O tsutsugamushi or R typhi, between the sixties and the seventies of the age were dominant. 3. In the seropositives to O tsutsutzmushi serotypically Gilliarn was dominant. 4. Among the total 42 field rodents trapped by the sherman traps, 18 rodents were Apodemus agrarius(42.9%), 13 rodents were Crocidura lasiura(31.O%), 5 rodents were Mus musculus(11.9%), 2 rodents(4.8%) were Crocidura suaveolens, Rattus norvegicus, Tscherskia triton, respectively. 5. Out of 42 field rodents, 25 were parasitized by 4,149 chigger mites, showing 59.5% of the infestation rate and 98.8 of the chigger index. L jxillidum parasitized in A agrarius, C lasiura, M musculus, R norvegicus and T triton, and L scutellare parasitized only C lasiura. 6. Antibodies in the sera of field rodents against O tsutsugamushi and R typhi were investigated by indirect immunofluorescent antibody technique. Positive rate of antibody against 0 tsutsugamushi were 11.9%(5 of 42) and all of the positive is A agrarius. Antibody against R typhi was not detected. These results might provide the basic information for the management of scrub typhus and murine typhus in Kyodong-myeon, where the epidemiological studies on scrub typhus and murine typhus was not carried out enough.

국산 백침계 오이와 수출용 백침계 오이의 오이 물김치 제조가 저장 중 품질에 미치는 영향

이혜정,김정근,고종명,허명제 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3

국산 백침계 오이와 수출용 백침계 오이로 제조한 오이 물김치의 저장 중 변화는 다음과 같다. 1. pH는 적정 pH인 3.5±0.1에 이르는 시기가 세 시료 모두 14일로 이 수준은 백다다기 오이로 7% 용액에 CaCl_2, 첨가 및 microwave를 이용한 후 열 처리군과 유사한 경향을 보였다. 2. 총산도의 변호는 발효 완결 기준을 1.4±0.1%로 볼 때 대조군은 14일, 수출용 오이들은 7일로 대조군이 수출용 오이들에 비해 발효가 지연되는 경향을 보였다. 3. 환원당의 변화는 대조군이 14일부터 감소하고, 수출용 오이들은 지속적으로 감소 추세를 보였고 대조군은 미생물 증식 속도가 늦은 경향을 보였다. 4. 총균수는 세 품종 모두 발효 적기인 14일에 최대 균수를 보인 후에도 증가가 계속되어 발효가 서서히 진행되는 경향을 보였다. ◁표삽입▷ 원문을 참조하세요 5. 세 품종의 젖산균수도 총균수의 변화와 경향은 유사했으나 발효 적기인 14일에 최대균수를 보인 후 발효말기까지 큰 변화를 나타내지 않았다. 6. 물성도의 변화는 저장 14일 째에 측정한 결과 견고도는 대조군이 수출용 오이들보다 높은 것으로 나타났다. 7. 관능 검사 결과 저장 기간 동안 의관은 세 시료 모두 높은 값을 나타내고, 저장기간과 시료간의 Pearson의 상관 계수는 초록색의 정도와 아작함이 유의 수준내에서 음의 관계를 보였다. In this research, we targeted to see if there was difference of shelf-lives of two different species cucumber. We pickled domestic and exporting cucumber to make comparison while they were fermented and stored. As for the domestic cucumber we choose CHICHEONG and for the exporting cucumber we choose special BAEKSEONG and SHARP I. We blanched them and soaked them into hot saline water for 8 hours. Two kinds of cucumber Kimchi were at room temperature for first day and 5℃ from 2nd to 28th day. It was found, from the results, that all of samples of pH reached at 305℃0.1 on the 14th of fermentation. The titratable acidity of the control increased on 14th day of fermentation, which was bit late than change of others. The reducing sugar contents of the control did not decrease until 7th day of fermentation while reducing sugar contents of others decreased gradually from the beginning. the patterns of microfloral changes of two kinds of Cucumber Kimchi were similar during fermentation period. The number of total cell increased up to 14th day, similarly the numbers of lactic acid bacteria increased up to 14th day then barely decreased. The hardness of the control was bit higher than others when it was measured on 14th day of fermentation. The sensory evaluation of Cucumber Kimchi with different species showed that both species had significant high negative scores in green color and crispness when those were compared between fermentation time and samples.

유리섬유쉬트로 보강된 철근(鐵筋)콘크리트보의 휨 증진효과(効果)

김홍근 ( Kim Hong-keun ),허명제 ( Heo Myong-jae ),김진식 ( Kim Jin-sik ) 한국구조물진단유지관리공학회 2000 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.4 No.1

A series of nine under-reinforced concrete T-beams were tested to study the effectiveness of using externally applied composite fabrics as a method of increasing a beam's flexural capacity. Woven composite fabrics made of glass fiber, and glass fibers were bonded to the web and bottom of the T-beam using a epoxy bond. The three different fabrics were chosen to allow various fabric stiffness and strengths to be studied. The beams were tested in flexures, and the performance of six beams with stirrups was compared to results of three control beams without stirrups. Three beams failed in compression and the rest in shear. The beams with composite fabrics displayed excellent flexural capacity. For the enhanced strength by U-Jacket and bottom composite fabrics., increases in ultimate strength of 30 to 100 percent were achieved.

인천 유통 수산물 중 잔류동물용의약품 조사

장진섭(Jin-Seob Jang),허명제(Myong-Je Hur),김명희(Meyong-Hee Kim),한영선(Young-Sun Han),권성희(Sung-Hee Kwon),여은영(Eun-Young Yeo),홍성희(Seong-Hee Hong),김지선(Ji-Sun Kim),이승리(Seung-Ri Lee) 한국환경보건학회 2018 한국환경보건학회지 Vol.44 No.5

Objectives: This study was carried out to provide safe seafood to the public through simultaneous analysis rapid inspections for residual veterinary drugs in 150 fishery products in 2016. Methods: Quinolones (9), Sulfonamides (14), Penicillins (2), Cephalosporins (3), Tetracyclines (4), Macrolides (4), Lincosamides (2), Pleuromutilin (1), Phenicols (4), benzylpyrimidines (2), Others (1) Malachite green (2), and Melamine (1) were analyzed for 49 species using by HPLC and HPLC-MSMS. Results: There were six unsuitable samples, five among fish and one for crustaceans. Within the standard detection were five fish. The antibiotics found were Quinolones (50%), Tetracyclines (33%) and Penicillins (17%). Conclusions: As a result of the experiment, there were six unsuitable samples, five for fish and one for crustaceans. The most prevalent antibiotics were Quinolones. The quinolone antibiotics are highly persistent in fish tissues, so they require more time than the withdrawal period for other common veterinary drugs. Careful attention is required when they are used in fish farms.

유통 한약재 초과(草果) 중 벤조피렌 오염실태 조사

황경화,염미숙,이희정,조아름,최은정,허명제,권문주 한국생약학회 2020 생약학회지 Vol.51 No.2

Amomum Tsao-ko used as a traditional oriental herbal medicine, is indigenous to several Asia countries. This study was carried out to investigate the contamination by Benzo(a)pyrene in Amomum Tsao-ko Fruit of Medicinal Herbs. 20 samples of Amomum Tsao-ko Fruit were evaluated for the Benzo(a)pyrene contamination. They were analyzed for Benzo(a)pyrene using high-performance liquid chromatogrphy(HPLC)-fluorescence detection and the positive samples were confirmed using gas chromatography tandem mass spectrometry. The levels of Benzo(a)pyrene were from 9.2 to 95.5 μg/kg and the average was 40.6 μg/kg. There are no Benzo(a)pyrene standards for Amomum Tsao-ko Fruit of Medicinal Herbs. These data will be used as a basic data for the future legislation on the regulation and control of benzo(a)pyrene of Amomum Tsao-ko Fruit of Medicinal Herbs.