[논문]Comparative study of Clostridium perfringens, Salmonella spp. and E. coli focused on characteristics of E. coli O157 isolated from pigs of HACCP- and non-HACCP-accredited swine farms in Korea

Keum, Hyun Ok; Kim, Hye Kwon; Rho, Se Mi; Moon, Hyoung Joon; Park, Seong Jun; Park, Bong Kyun

Comparative study of Clostridium perfringens, Salmonella spp. and E. coli focused on characteristics of E. coli O157 isolated from pigs of HACCP- and non-HACCP-accredited swine farms in Korea 원문보기

大韓獸醫學會誌 = Korean journal of veterinary research, v.50 no.2 = no.139, 2010년, pp.113 - 116

Keum, Hyun Ok (College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University) , Kim, Hye Kwon (College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University) , Rho, Se Mi (College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University) , Moon, Hyoung Joon (College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University) , Park, Seong Jun (College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University) , Park, Bong Kyun (College of Veterinary Medicine and BK21 Program for Veterinary Science, Seoul National University)

Abstract ▼ AI-Helper

To determine the prevalence of Escherichia (E.) coli O157 : H7 from pigs after the Hazard Analysis and Critical Control Point (HACCP) system has been applied to Korean swine farm since 2006, 291 fecal samples were tested between May and December in 2008. Four E. coli O157:non-H7 (1.4%) were isolated from 4 different non-HACCP-accredited farms and they didn't have virulent genes which can cause illness for human. Also, Clostridium (C.) perfringens, Salmonella spp. and E. coli enterotoxins were tested using multiplex PCR. The positive rate for these pathogens of non-HACCP-accredited farms was higher than that of HACCP-accredited farms, and especially in case of C. perfringens, E. coli enterotoxins LT and STa, it was statistically significant (p < 0.05). Thus, the early implementation of the HACCP program is expected to greatly contribute to the safety of livestock products as well as food hygiene.

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문제 정의

The system has been applied to slaughter house mandatorily in 2004, and to swine farms optionally in 2006 due to the effbrts of governments to eri야ire the food safety. Thus, the main purpose of this study was to investigate the patterns and characteristics ofE coli 0157 isolated from pigs recently after the HACCP system application. Additionally, since Salmonella spp.

제안 방법

coll. Further confirmation was done by Triple Sugar Iron (Oxoid, England) test and Vitek2 GN (bioMerieux, USA) test. To identify serogroup/type, serum agglutination test was performed using 0157 antigen and H₇ antigen antisera (Difco, USA).
Further confirmation was done by Triple Sugar Iron (Oxoid, England) test and Vitek2 GN (bioMerieux, USA) test. To identify serogroup/type, serum agglutination test was performed using 0157 antigen and H₇ antigen antisera (Difco, USA). All isolates confirmed to be E.

데이터처리

coll STb (Heat-stable toxin b), Seeplex Porcine Diarr-B Detection Kit (Seegene, Korea) was used according to the manufacturer^ instructions. The data were analyzed using the Pearson^ chi-square test in order to determine whether there were any differences in their detection rate between HACCP-accredited and non-HACCP-accredited forms.

후속연구

In conclusion, despite of the limitation of time and number of farms, this study emphasizes the regular monitoring and surveillance of the hazard that can be brought at breeding steps among the HACCP-accredited and non-HACCP-accredited farms. Finally, the early establishment and implementation of the HACCP program is expected to greatly contribute to the safety of livestock products as well as food hygiene.
Although detection rate of several enteric bacteria and toxins was significantly lower in HACCP-accredited forms, differential study about pathogenic or non- pathogenic bacteria fbr human infection was not included in this study. Therefore, further study on relationship between risk factors and other human pathogens should be needed to validate the HACCP system in swine forms.

참고문헌 (12)

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