Kyu-Seok Jung

Combined effect of calcium oxide and sonication to reduce foodborne pathogens on fresh produce

This study was conducted to investigate the antibacterial activity of calcium oxide (CaO), sonication, and their combination against foodborne pathogens on several fresh produce. The results showed that combined treatment inhibited Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on fresh produce. However, the effectiveness of treatments for reducing populations of foodborne pathogens varied depending on the types and condition of the fresh produce. This study demonstrated that the antibacterial potency of CaO and its application with sonication could be one of alternatives for controlling foodborne pathogens on fresh produce.

Growth Characteristics and Biofilm Formation of Various Spoilage Bacteria Isolated from Fresh Produce

UNLABELLED This study investigated the characteristics of spoilage bacteria isolated from fresh produce including growth at various temperatures, biofilm formation, cell hydrophobicity, and colony spreading. The number of spoilage bacteria present when stored at 35 °C was significantly greater than when stored at lower temperatures, and maximum population size was achieved after 10 h. However, Bacillus pumilus, Dickeya zeae, Pectobacterium carotovorum subsp. Carotovorum Pcc21, and Bacillus pumilus (RDA-R) did not grow at the storage temperature of 5 °C. The biofilm formation by Clavibacter michiganensis, Acinetobacter calcoaceticus, and A. calcoaceticus (RDA-R) are higher than other spoilage bacteria. Biofilm formation showed low correlation between hydrophobicity, and no significant correlation with colony spreading. These results might be used for developing safe storage guidelines for fresh produce at various storage temperatures, and could be basic information on the growth characteristics and biofilm formation properties of spoilage bacteria from fresh produce. PRACTICAL APPLICATION Growth of spoilage bacteria was different depending on the bacteria strains and storage temperature. Between biofilm formation and cell hydrophobicity was low correlation on spoilage bacteria. Therefore, growth characteristics and biofilm formation of spoilage bacteria might be used for developing safe storage guidelines for fresh produce at various storage temperatures.

Monitoring of Pathogenic Bacteria in Organic Vegetables from Korean Market

This study was undertaken to assess the microbiological quality and prevalence of pathogens in organic vegetables produced in Korea. A total of 189 organically grown vegetable samples (perilla leaf 50, lettuce 50, tomato 39, cucumber 50) were analyzed for the presence of aerobic plate count, Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and Yersinia enterocolitica. The total aerobic plate counts were in the range of 4.2 to for perilla leaf, 5.0 to for lettuce, 4.0 to for tomato, and 6.6 to for cucumber. The highest counts were found in cucumber. E. coli O157:H7, Salmonella spp., S. aureus, L. monocytogenes, and Y. enterocolitica were not detected from any organically grown vegetable samples. This research suggests that continuous monitoring in organic vegetables is required to improve fresh produce safety.

Characterization and genomic analysis of two Staphylococcus aureus bacteriophages isolated from poultry/livestock farms.

Staphylococcus aureus is one of the most important pathogens, causing various diseases in humans and animals. As methicillin-resistant S. aureus (MRSA) has become increasingly prevalent, controlling this pathogen with standard antibiotic treatment has become challenging. Bacteriophages (phages) have attracted interest as alternative antibacterial agents to control MRSA. In this study, we isolated six S. aureus phages from soils of poultry/livestock farms. Based on the results of host range determination with 150 S. aureus strains and restriction enzyme treatment of phage DNA, two phages, designated SP5 and SP6, were selected for further characterization and genome sequencing. Both SP5 and SP6 were classified as members of the family Siphoviridae. The genome of SP5 comprises 43 305 bp and contains 63 ORFs, while the SP6 genome comprises 42 902 bp and contains 61 ORFs. Although they have different host spectra, the phage genomes exhibit high nucleotide similarity to each other. Adsorption assay results suggested that the host range determinants of the two phages are involved in both adsorption and infection. Comparative genomic analyses of the two phages provided evidence that the lysogenic/lytic control module and tail proteins may be important for host specificity.

Inhibitory Effect of Organic Acids and Natural Occurring Antimicrobials Against Staphylococcus aureus Isolates from Various Origins

The purpose of this study is to evaluate antimicrobial effects of organic acid and some natural occurring antimicrobials against Staphylococcus aureus isolated from various origins (vegetables, peanut, pea leaf, kim- bab, person, perilla leaf, and animal) and to calculate their MIC and MBC values. Five organic acids (acetic, lactic, citric, malic, and propionic acid), three essential oils (carvacrol, thymol, and eugenol), and two other natural antimicrobials (nisin and cinnamic acid) were evaluated for their antimicrobial effects against 113 strains of S. aureus using combination treatments. Propionic acid (7%), nisin (1%), thymol (1%), carvacrol (1%) showed antimicrobial activities against S. aureus strains in agar disc diffusion test. And, carvacrol, thymol, and nisin were found to be the most effective with the lowest MIC values of 0.0313%, 0.0625%, and 0.0625% against S.aureus, respectively. Propi- onic acid (0.2313%) and citric acid (0.6000%) were the most effective among organic acids tested. Therefore, these five antimicrobials were selected for next combination treatments. Combination of propionic acid and citric acid were showed the strongest inhibitory effectiveness against S. aureus among combination treatments. These results suggest that organic acid such as propionic and citric acid, and natural occurring antimicrobial such as nisin, carvacrol, and thymol might be possibly used as preservatives for inhibiting S. aureus in foods. Key wards: Stapylococcus aureus, Essential oil, Antimicrobial

Persistence of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in Soil, Liquid Manure Amended Soil, and Liquid Manure

While searching for healthier diets, people became more attentive to agricultural organic products. However, organic foods may be more susceptible to microbiological contamination because of the use of livestock manure compost and liquid manure, potential sources of pathogenic bacteria. This study was undertaken to investigate the persistence of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in soil, liquid manure amended soil, and liquid manure. Loamy soil, liquid manure amended soil, and liquid manure were inoculated with S. enterica, E. coli O157:H7, and L. monocytogenes. Samples were incubated in consistent moisture content at 25°C. Samples had been periodically collected during 120 days depending on the given conditions. S. enterica and E. coli O157:H7 survived over 120 days in loamy soil and over 60 days in liquid manure amended soil, respectively. L. monocytogenes decreased faster than other pathogens in soil. S. enterica, E. coli O157:H7, and L. monocytogenes survived for up to 5 days in liquid manure. S. enterica and E. coli O157:H7 in soil decreased by 2 to 2.5 log CFU g -1 for 120 days. S. enterica and E. coli O157:H7 in liquid manure amended soil decreased slowly for 21 days. However, S. enterica, E. coli O157:H7, and L. monocytogenes sharply decreased after 21 days. S. enterica, E. coli O157:H7, and L. monocytogenes in soil increased by 0.5 to 1.0 log CFU g -1 for 7 days. Foodborne pathogens in soil and liquid manure amended soil gradually decreased over time.

Isolation and Identification of Spoilage Bacteria on Organic and Conventional Fresh Produce in Korea

This study was conducted to investigate spoilage bacteria on organic and conventional fresh pro- duce in Korea. Three samples (perilla leaf, cabbage, and romaine lettuce) of organic and conventional fresh produce were stored at 4 o C for 14 days and examined for spoilage bacteria on TSA. Isolated bacteria from organic and conven- tional fresh produces were identified using 16S rRNA sequencing method. Population of total aerobic bacteria on con- ventional perilla leaf, cabbage, and romaine lettuce were 7.59, 7.01, and 5.84 log 10 CFU/g, and populations of total aerobic bacteria were 6.72, 6.15, and 5.85 log 10 CFU/g for organic perilla leaf, cabbage, and romaine lettuce, respec- tively. Major spoilage bacteria of organic and conventional fresh produces were similar however their levels were lit- tle different. For example, a major spoilage bacterium resulting the highest level on conventional perilla leaf was Stenotrophomonas maltophilia whereas that was Microbacterium sp. for organic produce. From these results, micro- flora or spoilage microorganism could be different depending on their cultivation types as conventional or organic produces and this information might be used for developing effective preservation method for different types of fresh produce.