Research Publications (Food Safety)

The developed miniaturized test (s) rapidly detects Escherichia coli/coliforms colorimetrically utilizing specific enzyme substrates and selective agents incorporated in media. High sensitivity and selectivity for target bacteria. A total of 139 milk samples were tested for presence of E.coli/coliforms using developed test (s). Abstract Current investigation was aimed to develop colorimetric tests for rapid detection of Escherichia coli/coliforms. These test (s) for E.

Growth behavior of Salmonella (A–E) and Shigella (F–J) in tomato–cucumber, modified tomato–cucumber, tahini tomato–cucumber, coleslaw, and toum sauce salads, respectively, stored for 5 days at 4, 10, and 24°C. Abstract This study evaluated the behavior of Salmonella and Shigella (5–6 log CFU/g) in tomato–cucumber (TC) salad without additives (control), TC with 1.0% lemon juice and 0.5% salt, TC with 10% wt/wt tahini, coleslaw, and toum sauce at 4, 10, or 24°C for 5 days.

The microbial population of kefir made from Korean kefir grain was profiled via next‐generation sequencing technology at the species level. Interestingly, Acetobacter fabarum was the second most predominent bacteria in kefir. We isolated Acetobacter fabarum DH1801 strain and revealed its potent and broad‐spectrum antimicrobial activity against pathogenic bacteria. This could contribute to the anti‐contamination and probiotic attributes of Korean kefir.

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