Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 엄애선 | - |
dc.date.accessioned | 2019-11-22T04:22:21Z | - |
dc.date.available | 2019-11-22T04:22:21Z | - |
dc.date.issued | 2017-04 | - |
dc.identifier.citation | FOOD SCIENCE AND BIOTECHNOLOGY, v. 26, no. 2, page. 545-548 | en_US |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://link.springer.com/article/10.1007%2Fs10068-017-0075-5 | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/113509 | - |
dc.description.abstract | Beef is the primary source of foodborne poisoning caused by Clostridium perfringens. We investigated the prevalence of C. perfringens in retail beef from four different types of meat markets in Seoul using a standard culture method and real-time PCR assay. From June to September 2015, 82 beef samples were collected from 6 department stores (n=12), 14 butcher shops (n=28), 16 traditional markets (n=32), and 5 supermarkets (n=10). The culture method and real-time PCR assay revealed that 4 (4.88%) and 10 (12.20%) samples were positive for C. perfringens, respectively. The beef purchased from the department store showed the highest prevalence (16.67%), followed by the traditional market (3.12%), butcher shop (3.57%), and supermarket (0%) (p > 0.05). All isolates were type A and negative for the enterotoxin gene. In conclusion, the real-time PCR assay used in this study could be useful for rapid detection and screening of C. perfringens in beef. | en_US |
dc.description.sponsorship | This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIP) (No. 2015R1A2A2A05001288) and by Korea Livestock Products HACCP Accreditation Service in 2015. | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | en_US |
dc.subject | Clostridium perfringens | en_US |
dc.subject | prevalence | en_US |
dc.subject | beef | en_US |
dc.subject | meat market type | en_US |
dc.subject | toxin typing | en_US |
dc.title | Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul, Korea | en_US |
dc.type | Article | en_US |
dc.relation.no | 2 | - |
dc.relation.volume | 26 | - |
dc.identifier.doi | 10.1007/s10068-017-0075-5 | - |
dc.relation.page | 545-548 | - |
dc.relation.journal | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.contributor.googleauthor | Jeong, Dana | - |
dc.contributor.googleauthor | Kim, Dong-Hyeon | - |
dc.contributor.googleauthor | Kang, Il-Byeong | - |
dc.contributor.googleauthor | Chon, Jung-Whan | - |
dc.contributor.googleauthor | Kim, Hyunsook | - |
dc.contributor.googleauthor | Om, Ae-Son | - |
dc.contributor.googleauthor | Lee, Joo-Yeon | - |
dc.contributor.googleauthor | Moon, Jin-San | - |
dc.contributor.googleauthor | Oh, Deog-Hwan | - |
dc.contributor.googleauthor | Seo, Kun-Ho | - |
dc.relation.code | 2017011141 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | aesonom | - |
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