Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Eun Bi Jeon"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Human norovirus can accumulate in shellfish in contaminated waters through their filter-feeding mechanism, and they can retain the virus for extended periods. It is important to note that this bioaccumulation can pose a risk to human health if the sh
Externí odkaz:
https://doaj.org/article/d2d09aa4dfcb4529baf6eda29718041e
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1875 (2024)
In this study, we evaluated the antibacterial effect of floating electrode–dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s, 1–60 min) against Staphylococcus aureus and Salmonella Typhimurium in fried fish paste. In additi
Externí odkaz:
https://doaj.org/article/f103c33406bc48b4840a77c9ccd80571
Autor:
So Hee Kim, Pantu Kumar Roy, Eun Bi Jeon, Jin-Soo Kim, Min Soo Heu, Jung-Suck Lee, Shin Young Park
Publikováno v:
Viruses, Vol 16, Iss 1, p 110 (2024)
The current study investigated the effects of heat treatment (85 °C or 100 °C for 5–20 min) on human norovirus (HuNoV) GII.4’s capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distinguish in
Externí odkaz:
https://doaj.org/article/63bb210db1d44ebe92b66d2ed0b6fc72
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
The coronavirus disease 2019 (COVID-19) pandemic, which began in 2019, has far-reaching ramifications, including economic losses and health challenges that still affect various parts of the world. During our review, we learned that the entire world i
Externí odkaz:
https://doaj.org/article/57ff97e99b2a4ab8918f97edfb04f5cd
Publikováno v:
Viruses, Vol 15, Iss 7, p 1599 (2023)
Human norovirus (HuNoV) is a common cause of outbreaks linked to food. In this study, the effectiveness of a non-thermal method known as high-pressure processing (HPP) on the viable reduction of an HuNoV GII.4 strain on raw crabs was evaluated at thr
Externí odkaz:
https://doaj.org/article/4e1336f480604d89a4d82487cf8aa0b5
Publikováno v:
Antibiotics, Vol 12, Iss 6, p 1008 (2023)
Listeria monocytogenes, a bacterium that is transmitted by tainted food, causes the infection listeriosis. In this study, quercetin was tested for its antibacterial properties and effectiveness as a food additive in preventing the growth of L. monocy
Externí odkaz:
https://doaj.org/article/45e073b6cb794def9c8b2aa278d90ef2
Autor:
Min Gyu Song, Pantu Kumar Roy, Eun Bi Jeon, So Hee Kim, Min Soo Heu, Jung-Suck Lee, Jae-Suk Choi, Jin-Soo Kim, Shin Young Park
Publikováno v:
Antibiotics, Vol 12, Iss 3, p 609 (2023)
Listeria monocytogenes is a major foodborne pathogen. Various methods can be used to control biofilms formed by foodborne pathogens. Recently, the food industry has become interested in plasma, which can be used as a non-thermal technology with minim
Externí odkaz:
https://doaj.org/article/7661c164374b469791987c53d0109731
Autor:
Min Gyu Song, Ji Yoon Kim, Eun Bi Jeon, So Hee Kim, Min Soo Heu, Jung-Suck Lee, Jin-Soo Kim, Shin Young Park
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3513 (2023)
The hepatitis A virus (HAV), which can be a threat to humans, can be found in oysters. Oysters need sterilization technology that does not cause quality changes because they are eaten raw. Therefore, in this study, antiviral effects and quality chang
Externí odkaz:
https://doaj.org/article/4d0c13c56fe94b9e8571e135732c428b
Autor:
Min Gyu Song, So Hee Kim, Eun Bi Jeon, Kwang Soo Ha, Sung Rae Cho, Yeoun Joong Jung, Eun Ha Choi, Jun Sup Lim, Jinsung Choi, Shin Young Park
Publikováno v:
Foods, Vol 12, Iss 5, p 1030 (2023)
Human norovirus (HNoV) GII.4 and Vibrio parahaemolyticus may be found in sea squirts. Antimicrobial effects of floating electrode-dielectric barrier discharge (FE-DBD) plasma (5–75 min, N2 1.5 m/s, 1.1 kV, 43 kHz) treatment were examined. HNoV GII.
Externí odkaz:
https://doaj.org/article/fa81d1f86b1f42229271d7259d43987a
Publikováno v:
Microorganisms, Vol 10, Iss 10, p 1902 (2022)
Vibrio parahaemolyticus, one of the most common foodborne pathogenic bacteria that forms biofilms, is a persistent source of concern for the food industry. The food production chain employs a variety of methods to control biofilms, although none are
Externí odkaz:
https://doaj.org/article/49f988a41f004069bd53174844a3868b