Characterization of pathogenic Escherichia coli strains linked to an outbreak associated with kimchi consumption in South Korea, 2012

Cho, Joon-Il; Joo, In-Sun; Park, Kun-Sang; Han, Minkyung; Son, Na-Ry; Jeong, Sook-Jin; Heo, Jin Seok; Kim, Yoonjeong; Oh, Mi-Hyun; Kim, Soon-Han; Lee, Soonho

doi:10.1007/s10068-014-0028-1

Cited by 13 publications

(7 citation statements)

References 25 publications

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“…Bacterial pathogens are a major threatening contaminant in fermented food due to its multidrug resistance, as evident by previous reports on outbreaks of Escherichia coli O157:H7, Listeria monocytogens , Staphylococcus aureus and Salmonella in the fermented food [ 25 – 27 ]. E .…”

Section: Introductionmentioning

confidence: 99%

Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties

Chellia

Saravanakumar

et al. 2018

PLoS ONE

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This study aimed at investigating the antimicrobial activity of different solvent extracts of Chinese cabbage Brassica rapa subsp. pekinensis (BRARP) and their antioxidant and cytotoxicity properties. Of the different solvents extracts, the chloroform extracts (CE) were significantly inhibited the bacterial pathogens at minimum inhibitory concentration (MIC) of 16.5 mg.mL-1. Biochemical analysis revealed that total phenol (62.6 ± 0.05 mg GAE.g-1) and flavonoids (27.6 ± 0.04 mg QE.g-1) were higher in the extracts of BRARP, which resulted in enhanced antioxidant activity in CE. A total of eight dominant compounds were detected in the potent antimicrobial extract from BRARP based on GC-MS analysis. The molecular interactions study revealed that, among the screened compounds the 1,2-benzenedicarboxylic acid and 2,3-dicyanopropionamide interacted with the active site of pathogenicity and survival related protein with lipopolysaccharide (LpxC) with higer binding energy. This work concluded that the 1, 2-Benzenedicarboxylic acid and 2, 3-Dicyanopropionamide from BRARP was reported to be good non-cytotoxic and antioxidant antimicrobials against bacterial pathogens.

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Section: Introductionmentioning

confidence: 99%

Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties

Chellia

Saravanakumar

et al. 2018

PLoS ONE

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“…Two E. coli isolates from regions II and I were not confirmed using O antisera. Cho et al [45] described that an outbreak associated with consumption of Kimchi in Korea in 2012 was caused by enterotoxigenic E. coli (ETEC) and enteroaggregative E. coli (EAEC) isolated from Kimchi and a patient. In addition, ETEC was categorized as either the O99 or O120 serotype, and EAEC was belonged to the O120 serotype.…”

Section: Resultsmentioning

confidence: 99%

Microbiological quality and characteristics of isolated Escherichia coli in irrigation water used in Napa cabbage cultivation

et al. 2018

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To ensure the safety of Kimchi, the safety of Napa cabbage is the most important. Contaminated irrigation water can be a major cause of pathogens during growth of Napa cabbage. The purpose of this study was to investigate the microbial quality of irrigation water used in the cultivation of Napa cabbage. A total of 111 samples including surface water (n = 75) and groundwater (n = 36) collected from four different regions in Korea where Napa cabbage is intensively cultivated were analyzed for a fecal indicator (Escherichia coli) Moreover, 164 E. coli isolates from irrigation water were investigated for pathogenic characteristics including antibiotic resistance, pathogenic genes, serotype, and toxicity using Caenorhabditis elegans. E. coli was detected in 96% of surface water samples and 25% of groundwater samples. The level of E. coli in surface water (0.2-3.2 log MPN/100 mL) was higher than that in groundwater (0-2.0 log MPN/100 mL). When the 164 E. coli isolates were investigated concerning antibiotic resistance, resistance rates were 11.0%, 2.4%, 3.0%, 1.8%, 2.4%, 4.3%, and 3.0% for ampicillin, ampicillin/sulbactam, cefazolin, cefoxitin, gentamicin, levofloxacin, and trimethoprim/sulfamethoxazole, respectively. In addition, 10 (6.1%) of the isolates were positive for the eaeA gene, indicative of enteropathogenic E. coli. Eight of these 10 isolates were obtained from the surface water of the mountainous region II and were toxic to C. elegans. The results indicate the need to manage the microbial risk of irrigation water to enhance the safety of cultivated Napa cabbage.

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“…An epidemiological investigation was done and determined that on September 6 th , 421 students from one of the 7 schools reportedly became ill and additional 772 students from the other 6 nearby school became ill on September 6 th to 10 th . The outbreak confirmed that it is pathogenic E. coli O120 EAEC, O120 ETEC, and O99 ETEC; however, the source of the pathogen was inconclusive (Cho, et al, 2014). Pathogenic E. coli outbreak is a serious concern.…”

Section: Characterization Of Pathogenic Escherichia Coli Strains Linked To An Outbreak Associated With Kimchi Consumption In South Korea mentioning

confidence: 92%

Kimchi

Park¹,

Sciences²,

Sidhu³

et al. 2015

ephj

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Background: The increasing number of kimchi consumers in Metro Vancouver raises food safety concerns over the kimchi being out in the ambient temperature. Although kimchi is known to have lactic acid pro-ducing bacteria as its normal flora, environmental health officers have no specific reference to the change in pH with respect to time. The purpose of this study was to understand the rate at which kimchi ferments at different temperatures and determine whether kimchi is a hazardous food or not. Methods: Freshly made kimchi at researcher’s residence were divided into two groups; 4 oC and 25 oC. 30 samples for each set with equal amounts were left at these two different conditions. PH and temperature were measured at the time of separation and for three weeks weekly using the Waterproof Palm pH analyzer. Results: There was a steeper decline in the 25 oC set compared to 4 oC. It took some time between 22 hours and 34 hours for 25 oC set to show a drop in pH. On the other hand, 4 oC set did not show a significant decline in pH within the time period of the experiment.

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Characterization of pathogenic Escherichia coli strains linked to an outbreak associated with kimchi consumption in South Korea, 2012

Cited by 13 publications

References 25 publications

Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties

Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties

Microbiological quality and characteristics of isolated Escherichia coli in irrigation water used in Napa cabbage cultivation

Kimchi

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