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Evaluation of Spindle system for effective detachment of microorganisms in food : 스핀들 시스템을 이용한 식품 표면에서의 미생물 탈리 효과 연구

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dc.contributor.advisorDong-Hyun Kang-
dc.contributor.author김도균-
dc.date.accessioned2017-07-14T06:46:49Z-
dc.date.available2017-07-14T06:46:49Z-
dc.date.issued2016-08-
dc.identifier.other000000136290-
dc.identifier.urihttps://hdl.handle.net/10371/125954-
dc.description학위논문 (석사)-- 서울대학교 대학원 : 농생명공학부, 2016. 8. 강동현.-
dc.description.abstractThis study was undertaken to compare the effect of the improved spindle systems and stomacher for detaching microorganisms from various food samples. The spindle is an apparatus for detaching microorganisms from food surfaces which was developed in my laboratory. When processed with the spindle, food samples were barely disrupted, original shape was maintained, and the diluent was clear, facilitating further detection analysis more easily than with stomacher treatment. The portable spindle is weight-reduced device from the first generation spindle and 4-section spindle consists of 4 sample bag containers (A, B, C, and D) to economize time and effort by simultaneously processing 4 samples. The aerobic plate counts (APC) of food samples were measured following spindle and stomacher treatment. Correlations between the two methods for the spindle and stomacher were very high (R2 > 0.97). One-tenth ml of foodborne pathogens suspensions were inoculated onto surfaces of food samples and ratios of spindle-to-stomacher enumerations were close to 1 between the spindle and stomacher. One of the greatest features of the spindle is that it can treat large-size samples which exceed 200 g. Uncut whole apples, carrots, green peppers, potatoes, and tomatoes were processed by the spindle and by hand massaging by 2 min. Large-size samples were also assayed for APC and recovery of the 3 foodborne pathogens, and the difference between each section of the spindle and hand massaging was not significant (P > 0.05). The suspension generated by the spindle showed lower turbidity and total protein concentration. Also, significantly different threshold cycles were observed in Real-time PCR analysis using suspensions generated by both methods.
This study demonstrated that the spindle apparatus can be an alternative device for detaching microorganisms from various types of samples, yielding a higher quality of suspensions which may be better suited for further molecular microbiological analysis and for field application.
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dc.description.tableofcontentsI. INTRODUCTION 1

II. MATERIALS AND METHODS 5
2.1. Bacterial strains and culture preparation 5
2.2. Spindle system 6
2.3. Detaching microorganisms by portable spindle 9
2.3.1. Sample preparation and inoculation 9
2.3.2. Microorganism detaching treatment 10
2.3.3. Enumeration of bacteria 10
2.4. Detaching microorganisms by multiple treatment spindle system 11
2.4.1. Sample preparation and inoculation 11
2.4.2. Microorganism detaching treatment 13
2.4.3. Enumeration of bacteria 14
2.4.4. Turbidity measurement 14
2.4.5. Total protein assay in meat sample suspensions 15
2.4.6. Real-time PCR analysis of pathogens from meat suspensions 16
2.5. Statistical analysis 17

III. RESULTS 19
3.1. Efficacy of detaching microorganisms from food samples by portable spindle system 19
3.1.1. Clarity of treated sample bags 19
3.1.2. Aerobic Plate Count of food samples 19
3.1.3. Foodborne pathogen detachment from various samples 22
3.2. Efficacy of detaching microorganisms from food samples by 4-section spindle system 25
3.2.1. Clarity of treated sample bags 25
3.2.2. Aerobic Plate Count from fresh produce and meat samples 27
3.2.3. Pathogen recovery from fresh produce and meat samples 30
3.2.4. APC and pathogen recovery from large-sized sample 36
3.2.5. Turbidity analysis of suspensions 41
3.2.6. Total protein concentration by BCA protein assay 44
3.2.7. Real-time PCR analysis of meat sample suspensions 46

IV. DISCUSSIONS 49

V. CONCLUSIONS 56

VI. REFERENCES 57

VII. 국문 초록 63
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dc.formatapplication/pdf-
dc.format.extent1299007 bytes-
dc.format.mediumapplication/pdf-
dc.language.isoen-
dc.publisher서울대학교 대학원-
dc.subjectSpindle-
dc.subjectdetachment-
dc.subjectfoodborne pathogens-
dc.subjectsample preparation-
dc.subject.ddc630-
dc.titleEvaluation of Spindle system for effective detachment of microorganisms in food-
dc.title.alternative스핀들 시스템을 이용한 식품 표면에서의 미생물 탈리 효과 연구-
dc.typeThesis-
dc.description.degreeMaster-
dc.citation.pages64-
dc.contributor.affiliation농업생명과학대학 농생명공학부-
dc.date.awarded2016-08-
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