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dc.contributor.authorHyunsook Kim-
dc.date.accessioned2019-11-22T05:38:36Z-
dc.date.available2019-11-22T05:38:36Z-
dc.date.issued2017-04-
dc.identifier.citationFOOD SCIENCE AND BIOTECHNOLOGY, v. 26, no. 2, page. 545-548en_US
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs10068-017-0075-5-
dc.identifier.urihttps://repository.hanyang.ac.kr/handle/20.500.11754/113570-
dc.description.abstractBeef 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.sponsorshipThis 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.isoen_USen_US
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOSTen_US
dc.subjectClostridium perfringensen_US
dc.subjectprevalenceen_US
dc.subjectbeefen_US
dc.subjectmeat market typeen_US
dc.subjecttoxin typingen_US
dc.titlePrevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul, Koreaen_US
dc.typeArticleen_US
dc.relation.no2-
dc.relation.volume26-
dc.identifier.doi10.1007/s10068-017-0075-5-
dc.relation.page545-548-
dc.relation.journalFOOD SCIENCE AND BIOTECHNOLOGY-
dc.contributor.googleauthorJeong, Dana-
dc.contributor.googleauthorKim, Dong-Hyeon-
dc.contributor.googleauthorKang, Il-Byeong-
dc.contributor.googleauthorChon, Jung-Whan-
dc.contributor.googleauthorKim, Hyunsook-
dc.contributor.googleauthorOm, Ae-Son-
dc.contributor.googleauthorLee, Joo-Yeon-
dc.contributor.googleauthorMoon, Jin-San-
dc.contributor.googleauthorOh, Deog-Hwan-
dc.contributor.googleauthorSeo, Kun-Ho-
dc.relation.code2017011141-
dc.sector.campusS-
dc.sector.daehakCOLLEGE OF HUMAN ECOLOGY[S]-
dc.sector.departmentDEPARTMENT OF FOOD & NUTRITION-
dc.identifier.pidhyunsk15-
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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