Center for Food Safety Evaluation

Seoul, South Korea

Center for Food Safety Evaluation

Seoul, South Korea
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Lim S.-K.,National Veterinary Research and Quarantine Service | Nam H.-M.,National Veterinary Research and Quarantine Service | Jang G.-C.,National Veterinary Research and Quarantine Service | Lee H.-S.,National Veterinary Research and Quarantine Service | And 2 more authors.
Veterinary Microbiology | Year: 2012

In order to determine the presence of methicillin-resistant Staphylococcus aureus (MRSA) in pigs in Korea, a total of 657 nasal swabs were collected from pigs on 66 different pig farms nationwide during February 2008-May 2009. The prevalences of MRSA positive samples in pigs and farms were 3.2% (21/657) and 22.7% (15/66), respectively. Two different types were found among the 21 MRSA isolates: 17 strains of livestock-associated type (LA; ST398 or ST541/. spa t034) and 4 strains of human-associated type (HA; ST72/. spa t664 or t2461). The most prevalent type of MRSA strain was ST398/t034 (12/21, 57%), followed by ST541/t034 (5/21, 23.8%). The rest of the isolates were ST72/t664 (n=2) and ST72/t2461 (n=2), respectively. Our data provide evidence for the existence of not only LA types (ST398 and ST541) but also HA type (ST72) MRSA in pigs in Korea. This survey provides the first evidence of LA type MRSA in animals in Korea. In addition, the presence of human MRSA clones in pigs observed in this study suggests an additional reservoir for human MRSA infection, and vice versa. © 2011 Elsevier B.V.


Chung S.Y.,Center for Food Safety Evaluation | Yettella R.R.,University of Arkansas | Kim J.S.,Center for Food Safety Evaluation | Kwon K.,Center for Food Safety Evaluation | And 2 more authors.
Food Chemistry | Year: 2011

The concentrations of seven polycyclic aromatic hydrocarbons (PAHs) viz. chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, and indeno(1,2,3-c,d)pyrene in 150 samples of commercial meat products were determined. The PAHs were extracted with hexane, purified with Sep-Pak Florisil cartridges and determined by high-performance liquid chromatography using a fluorescence detector. Levels of PAHs were dependent on the method of cooking and type of heat source used. Relatively high levels of PAHs, 10.2 μg/kg on average, were found in charcoal-grilled pork samples. Average PAH levels in beef did not exceed 0.80 μg/kg. Charcoal grilling of pork samples resulted in extremely high levels of benzo(a)pyrene (3.0 μg/kg), while the average benzo(a)pyrene levels in charcoal-grilled beef samples were 0.15 μg/kg. These data can be used to estimate the dietary exposure of consumers to PAHs and to assess any potential risk associated with the ingestion of these foods. © 2011 Elsevier Ltd. All rights reserved.

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