Výsledky vyhledávání - "Seung-Bum Baek"

Immunomagnetic separation combined with RT-qPCR for determining the efficacy of disinfectants against human noroviruses

Autor: Christine L. Moe, Pengbo Liu, Jeehyoung Ha, Sang-Do Ha, Seung-Bum Baek, James M. Slauch, Christine Kranz, Myung L. Kim, David J. Schlesinger

Publikováno v: Journal of Infection and Public Health, Vol 8, Iss 2, Pp 145-154 (2015)

Summary: Little is known about the effectiveness of disinfectants against human noroviruses (NoV) partially because human NoV cannot be routinely cultured in laboratory. The objective of this study was to develop a NoV monoclonal antibody-conjugated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::787adb1464bf6f8fcebf14325779b107
https://doi.org/10.1016/j.jiph.2014.08.007

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Chlorine Treatment To Inactivate Norovirus on Food Contact Surfaces

Autor: Sang-Do Ha, Seok-Won Kim, Changsun Choi, Seung-Bum Baek, Ji-Hyoung Ha, Min Hwa Lee

Publikováno v: Journal of Food Protection. 75:184-188

This study was conducted to determine the concentration and optimal treatment time of chlorine for reducing feline calicivirus (FCV) and murine norovirus (MNV) as surrogates of norovirus (NoV) on stainless steel surfaces and to develop a predictive i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40bac851a8b9554df2173bbf2ee60bb2
https://doi.org/10.4315/0362-028x.jfp-11-243

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Reduction of Escherichia coli on Surfaces of Utensils and Development of a Predictive Model as a Function of Concentration and Exposure Time of Chlorine

Autor: Seok-Won Kim, Sang-Do Ha, Seung-Bum Baek

Publikováno v: Foodborne Pathogens and Disease. 9:1-6

Cross-contamination to fruit and vegetables can readily occur through contaminated surfaces; thus, there is a need to develop methods to inactivate microorganisms on the surfaces of various materials. The aim of this study was to develop methods to r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::617a6dba81a73ca0717b9bca2f656e86
https://doi.org/10.1089/fpd.2011.0910

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Ethanol inactivates feline calicivirus and murine norovirus, as human norovirus surrogates on stainless steel surfaces

Autor: Seok Won Kim, Seung-Bum Baek, Min Hwa Lee, Sang-Do Ha, Chang Sun Choi

Publikováno v: Journal of the Korean Society for Applied Biological Chemistry. 54:915-920

Ethanol is a popular agent for preventing cross-contamination with human norovirus (NoV) on stainless steel (STS) surfaces that are used for food preparation and manufacture. A polynomial equation was used to evaluate the anti-viral efficacy of ethan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::97089618d1fba2c7f7620b4999bb74e2
https://doi.org/10.1007/bf03253180

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Development of a predictive model for the reduction of Escherichia coli on the surface of materials as a function of concentration and treatment time with ethanol

Autor: Sang-Do Ha, Seung-Bum Baek, Se-Ra Oh, Seok-Won Kim

Publikováno v: Food Science and Biotechnology. 20:1555-1560

The purpose of this study was to develop a model that could predict the reduction of Escherichia coli on different surfaces treated with ethanol as a function of concentration and treatment time. The reduction in E. coli on the surfaces of stainless

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5df5dd34df5c4d45e91d2f0ba783606e
https://doi.org/10.1007/s10068-011-0215-2

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Maturation and survival of Cronobacter biofilms on silicone, polycarbonate, and stainless steel after UV light and ethanol immersion treatments

Autor: Seung-Bum Baek, Seo-Hee Jo, Sang-Do Ha, Ji-Hyoung Ha

Publikováno v: Journal of food protection. 73(5)

Cronobacter sakazakii cells in biofilms formed on silicone, polycarbonate, and stainless steel coupons immersed in reconstituted powdered infant milk formula were treated with ethanol (10 to 70%) and UV light (12 to 2,160 mW.s/cm(2)) as antibacterial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b4f8e2c0baef830eed982762061064e
https://pubmed.ncbi.nlm.nih.gov/20501047

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A response surface model to describe the effect of temperature and pH on the growth of Bacillus cereus in cooked rice

Autor: Seung-Bum Baek, Ji-Young Lee, Sang-Do Ha, Sun-Kyung Heo

Publikováno v: Journal of food protection. 72(6)

This study was performed to develop a predictive model for the growth rate of Bacillus cereus in cooked rice. A response surface methodology (RSM) was used with a combination of storage temperature (10 to 40°C) and pH value (5.4 to 6.8). The growth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::045c65787f1a8facb22c26dd5d140d42
https://pubmed.ncbi.nlm.nih.gov/19610344

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