Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Choi, Yukyung; Kang, Joohyun; Lee, Yewon; Seo, Yeongeun; Lee, Heeyoung; Kim, Sejeong; Lee, Jeeyeon; Ha, Jimyeong; Oh, Hyemin; Kim, Yujin; Byun, Kye-Hwan; Ha, Sang‐Do; Yoon, Yohan

doi:10.1007/s10068-020-00754-2

Cited by 9 publications

(3 citation statements)

References 31 publications

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“…In this study, the total prevalence rate of C. perfringens was significantly higher than that reported from Côte d'Ivoire (12.4%; 49 out of 395 food samples) [25], Kazakhstan (9%; 18 out of 197 food samples) [26] and Nigeria (13.18%; 29 out of 220 food samples) [16] and lower than that reported from Argentina (24.46%; 126 out of 515 food meat samples) [27], Japan (71.0%; 143 out of 200 total different meat products) [28], Turkey (92%; 92 out of 100 ground beef and sheep meat samples) [29], China (23.1 and 15.1%; 130 and 38 out of 562 broiler chicken and 252 retail chicken samples, respectively) [30] and Korea (19%; 38 out of 200 chicken, beef and pork meat samples) [31]. These differences may be because of strong variations in hygienic and sanitary conditions of handling, processing and distribution of the products [32]. However, the results of the C. perfringens prevalence rate in the raw meat samples showed that, regarding the lower prevalence rate, there is still a high risk with respect to contamination with this pathogen in raw meat products due to poor hygiene and low levels of sanitation practices that have been used during raw meat processing and distribution [19,31].…”

Section: Discussionmentioning

confidence: 99%

Prevalence, Antibiotic Resistance, Toxin-Typing and Genotyping of Clostridium perfringens in Raw Beef Meats Obtained from Qazvin City, Iran

Hassani

Pakbin

Brück³

et al. 2022

Antibiotics

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Background: Clostridium perfringens is one of the highest prevailing spore-forming foodborne pathogens, which is widely distributed and causes severe disease and outbreaks in humans and animals. Raw meat and poultry are the main vehicles of this pathogen. In this study, we investigated the prevalence, antibiotic resistance pattern, toxin-encoding genes and genetic diversity of C. perfringens isolates from raw whole and minced meat samples purchased from local markets in Qazvin city, Iran (the source of beef cattle production was also located in Qazvin city, Iran). Methods: We used conventional culture-based and Kirby–Bauer disk diffusion and conventional and arbitrary primer PCR methods. Results: A total of 18 C. perfringens strains were isolated from 133 raw meat samples (13.53%). Up to 44.4 and 55.5% of these isolates were detected in raw minced and whole meat samples, respectively. We found that 72.2, 66.6, 61.1, 37.8 and 33.3% of the C. perfringens isolates were resistant to ampicillin, tetracycline, amoxicillin, ciprofloxacin and chloramphenicol antibiotics, respectively. Multidrug resistance was found in 38% of the isolates. Among the four main toxin genes evaluated, the Cpa gene was detected in all isolates, and 61.1% of the isolates were mostly recognized as type A C. perfringens. High levels of genetic diversity were observed among the isolates, and they were classified into five distinct groups. Conclusions: The isolates from whole meat samples were more resistant to antibiotics. However, toxin genes were more detected in the isolates from minced meat samples. Our findings suggest that contamination of raw meat products with multidrug resistant C. perfringens could be regarded as one of the concerning pathogens in these products. Comprehensive monitoring of C. perfringens isolates is strongly recommended.

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Section: Discussionmentioning

confidence: 99%

Prevalence, Antibiotic Resistance, Toxin-Typing and Genotyping of Clostridium perfringens in Raw Beef Meats Obtained from Qazvin City, Iran

Hassani

Pakbin

Brück³

et al. 2022

Antibiotics

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“…Generally, the temperature of refrigerated food display showcases in large discount stores or general retail stores is controlled in the range of 4-10℃ (Choi et al, 2020;González et al, 2013). After ∼10 days in that temperature, the pH of kimchi decreases to 4.5 or less, thus increasing the acidity.…”

Section: Introductionmentioning

confidence: 99%

Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions

Kang¹,

Park²,

Shin³

et al. 2022

Korean J. Food Preserv.

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This study investigated changes in the quality and headspace O2/CO2 concentrations of young radish (Raphanus sativus L.) kimchi (YR-kimchi) packaged using a multilayer (ML) film with or without sachets containing a CO2 absorber and nano-foamed structure (NFS) film, respectively, during storage at −2.2 or 4.0°C. Compared to that in YR-kimchi samples stored at 4.0°C, the total lactic acid bacteria count and titratable acidity of YR-kimchi samples stored at −2.2°C increased rapidly until 21 days of storage, irrespective of the packaging. After 32 days of storage at 4.0°C, the reducing sugar content of young radish kimchi packaged in ML film, ML film with a CO2 absorber sachet, and NFS film decreased by 54.9, 80.7, and 79.9%, respectively, compared to before storage. However, the salinity of YR-kimchi samples packaged with different film types showed negligible differences during storage at −2.2 and 4.0°C. No significant O2 reduction or CO2 accumulation was observed in the headspace of NFS film-packaged young radish kimchi stored at either temperature. Hence, these results indicated that NFS film packaging combined with supercooled (−2.2°C) storage improved the shelf life of YR-kimchi without packaging expansion during storage.

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“…Clostridium perfringens and C. septicum are anaerobic, Gram-positive rod-shaped bacilli which have previously been isolated and identified in various diseases such as infections of the gut of humans and ruminants, foodborne illnesses, necrotic enteritis among other infections (Choi et al 2020;Hamad et al 2020;Harry et al 2020;Lu et al 2020). The pathogens have also been isolated for gangrenous infections, aortitis, and pneumorachis (Junior et al 2020;Ranchal et al 2020;Wongboonsin et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Essential oil combinations against Clostridium perfringens and Clostridium septicum ‐ the causative agents of gas gangrene

Khan

Vuuren

2021

J of Applied Microbiology

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Aims: The inhibitory and bactericidal effect of a wide range of essential oils, and their selected combinations against two pathogens (Clostridium perfringens and Clostridium septicum), the causative pathogens of gas gangrenous infections were investigated. Fractional inhibitory indices were also calculated to determine the interactions. Methods and Results: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays were used to determine the efficacy of the essential oils. Santalum austrocaledonicum demonstrated the highest activity inhibiting both Clostridial pathogens at the lowest concentration of 0Á02 mg ml −1 . Santalum austrocaledonicum combined with Cymbopogon martinii had the strongest inhibition against C. perfringens (MIC 0Á02 mg ml −1 ) and C. septicum (MIC 0Á01 mg ml −1 ). Selected combinations demonstrated synergy (ΣFIC ≤ 0Á50) in combination against both pathogens tested. Antagonism was also observed in many combinations. Conclusions: Selected essential oils, when studied either individually or in combination, have high inhibitory and bactericidal effects against both Clostridial strains. Nine combinations have proven to be synergistic with 23 combinations additive; 96 indifferent and 77 having an antagonistic effect against the pathogenic strains. Some combinations demonstrated extreme antagonism and as such, careful consideration needs to be given to essential oil selection against these pathogens. Significant Impact of the Study: Very few essential oils have been antimicrobially screened (MIC and MBC) against Clostridial strains and furthermore, the efficacies in combination are not known.

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Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Cited by 9 publications

References 31 publications

Prevalence, Antibiotic Resistance, Toxin-Typing and Genotyping of Clostridium perfringens in Raw Beef Meats Obtained from Qazvin City, Iran

Prevalence, Antibiotic Resistance, Toxin-Typing and Genotyping of Clostridium perfringens in Raw Beef Meats Obtained from Qazvin City, Iran

Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions

Essential oil combinations against Clostridium perfringens and Clostridium septicum ‐ the causative agents of gas gangrene

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