|
KMID : 0377619730240010025
|
|
Korean Jungang Medical Journal
1973 Volume.24 No. 1 p.25 ~ p.32
|
|
|
Effect of Korean Seasonings on Vibrio Parahaemolyticus
|
|
|
|
|
Abstract
|
|
|
Korean peoples have a custom of eating raw fish, and food poisoning due to Vibrio parahaemolyticus, a common enteropathogenic contaminant of sea fish, are frequently encountered in warm sasons among peoples eating raw fish. Infective ,doses of V. parahaemolyticus for man, as determined by accidental infections and by volunteer feeding experiments in Japan, were known to be from 106 to 109 organisms depending upon the conditions of stomach, types and quantities of food eaten, and buffering capabilities of ingested foods.
Raw sea fish and shell fish are eaten with some seasonings to have a better taste. Therefore, the use of seasonings would play a beneficial role for the prevention of food poisoning due to V parahaemolyticus, in case seasonings have some activity to inactivate this organism. In order to know the effect of seasonings on V. parahaemolyticus, subjected for the study were soy (Japanese type), soup soy (Korean type), red pepper jelly, and a mixture of seasonings containing soy, soup soy, red pepper jelly, vinegar, garlic and sugar, etc. which are popular for Korean and most frequently used for eating raw fish.
One-tenth ml of appropriate dilutions of 24-hour cultures of V parahaemolyticus grown in nutrient broth, supplemented with 2% sodium chloride, was inoculated into 5 ml of seasonings which were undiluted or diluted serially with 3°o NaC1 or 3% NaCl-peptone water. After varying periods of incubation at 37°C, 0. 1 ml of seasonings inoculated with V. parahaemolyticus was spread on Brom Thymol BlueTeepol agar, and colonies were counted after 24 hours at 37°C.
V. parahaemolyticus was inactivated immediately in undiluted soy, soup soy, and a mixture of seasonings, and slowly in red pepper, jelly. The inactivating activity of seasonings decreased when they were diluted with 3°a NaCl or peptone water containing 3% NaCI, and finally lost the activity in higher dilutions. The undiluted seasonings were pH 5.0 or lower, and pH increased when diluted. The seasonings neutralized with NaOH showed weak activity on V. parahaemolyticus. This organism failed to grow in peptone water containing 3% NaCl, when pH was adjusted to 5. 0 or lower. We realized from these results that the activity of seasonings on V. parahaemolyticus is mainly due to the low pH with mild activity of the components of seasonings themselves. The activity of these seasonings on V. cholerae was almost the same with V. parahaemolyticus.
We suppose with these findings that the properly used acid seasonings for eating raw fish would play a significant role, in co-operation with low pH of gastric juice, for the prevention of food poisoning due to V. parahaemolyticus by reducing or sterizing viable organisms in raw fish.
This research was supported by the U.S. Army Research and Development Group (Far East), Department of the Army under Grant No. DA-CRD-AFE-S92-544-71-G175.
This investigation was made possible in co-operation of R. Tak, S.Y. Seol, and C.K. Park.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|