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식품미생물학안전성

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식품미생물학안전성 연구실 소개

식품미생물학안전성연구실(Food Microbiology and Safety Laboratory)은 식품 및 환경으로부터 생물학적 안전성을 확보하기 위한 목적으로, 다양한 측면에서 식중독 발병의 원인이 되는 병원성 세균의 생리적 특성 분석, 위해성 평가, 제어 연구 및 검출진단기술 발굴을 수행하고 있습니다. 특히, 병원성 세균을 보다 효과적으로 저감,제어하고 식품의 안전성과 저장성을 개선하고자 기존 위생 시스템 최적화(가공공정/살균소독 효율), 새로운 살균소독 기술 개발 및 저감,제어 기작 규명을 통해 더욱 안전한 식품을 확보하기 위한 연구를 실시하고 있습니다.
식품미생물학안전성 실험실 소개
담당교수

윤 재 현 (Jae-Hyun Yoon)
연구실

생명산업과학대학 식품영양학과 (E6호관,105호실)

연구영역

식품위생/미생물

연락처

061) 750-3651

E-mail

nevbge999@scnu.ac.kr

연구논문

  • Yoon, J.-H., Y.-M. Bae, Y. Shin, and S.-Y. Lee. 2023. Escherichia coli O157:H7 had a high degree of acid resistance in the presence of osmolytes (glycerol, glycine or fructose) by altering its lipid membrane composition. Food Microbiology, 117, article 104388. https://doi.org/10.1016/j.fm.2023.104388.
  • Han, A., J.-H. Yoon, Y.-S. Choi, Y. Bong, G. Jung, S.-K. Moon, and S.-Y. Lee. 2023. Toxigenic diversity of Bacillus cereus isolated from fresh produce and effects of various factors on the growth and the cytotoxicity of B. cereus. Food Science and Biotechnology, online-published. https://doi.org/10.1007/s10068-023-01330-0.
  • Yoon, J.-H., J.-Y. Kim, Y.-M. Bae, and S.-Y. Lee*. 2023. Control of Salmonella enterica serovar Typhimurium and Listeria monocytogenes on lettuce and radish sprouts by combined treatments with thymol, acetic acid, and ultrasound. Food Control, 147, Article 109588. https://doi.org/10.1016/j.foodcont.2022.109588.
  • Yoon, J.-H., J.-Y. Kim, Y.-M. Bae, J.-H. Yoo, and S.-Y. Lee*. 2023. Development of a selective medium for the enumeration of lactic acid bacteria and bifidobacteria in food products. Food Science and Biotechnology, 32, 713-721. https://doi.org/10.1007/s10068-022-01202-z.
  • Yoon, J.-H., and S.-Y. Lee*. 2022. A double layer agar plate method results in an improvement for enumerating Vibrio vulnificus and Vibrio parahaemolyticus exposed to nutrient deficiency and refrigeration temperature. Food Microbiology, 107, article 104085. https://doi.org/10.1016/j.fm.2022.104085.
  • Lee, S., A. Han, J.-H. Yoon, and S.-Y. Lee*. 2022. Growth evaluation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in fresh fruit and vegetable juices via predictive modeling. LWT-Food Science and Technology, 162, article, 113485. https://doi.org/10.1016/j.lwt.2022.113485.
  • Yoon*, J.-H., D.-Y. Jeong, S.-B. Lee, and S.-R. Kim. 2021. Control of Listeria monocytogenes and Escherichia coli O157:H7 in enoki mushrooms (Flammulina velutipes) by combined treatments with organic acids, nisin, and ultrasound. Food Control, 129, article 108204. https://doi.org/10.1016/j.foodcont.2021.108204.
  • Yoon*, J. H., S.-A Kim, W.-B. Shim, D.-C. Seo, S. Choi, S.-Y. Lee, and S.-R. Kim. 2021. Colonization of Listeria monocytogenes in potting soils as affected by bacterial community composition, storage temperature, and natural amendment. Food Science and Biotechnology, 30(6), 869-880. https://doi.org/10.1007/s10068-021-00925-9.
  • Yoon*, J.-H., D.-Y. Jeong, S.-B. Lee, S. Choi, M.-I. Jeong, S.-Y. Lee, and S.-R. Kim. 2021. Decontamination of Listeria monocytogenes in king oyster mushrooms (Pleurotus eryngii) by combined treatments with organic acids, nisin, and ultrasound. LWT-Food Science and Technology, 144, article 111207. https://doi.org/10.1016/j.lwt.2021.111207.
  • Yoon, J.-H., Y.-M. Bae, H. Song, S. Lee, S.-K. Moon, S.-W. Oh, and S.-Y. Lee*. 2021. Development of enhanced selective media for detection of Vibrio parahaemolyticus in oysters. Food Science and Biotechnology, 30(3), 475-485. https://doi.org/10.1007/s10068-021-00877-0.
  • Choi, S.-Y., M.-K. Seo, J.-H. Yoon, N. Rajalingam, I. Hwang, and S.-R. Kim*. 2021. Establishment of sample preparation method for PCR detection of Clostridium perfringens from agricultural products. Journal of Food Hygiene and Safety, 36(1), 93-99. https://doi.org/10.13103/JFHS.2021.36.1.93.
  • Rajalingam, N., J.-H. Yoon, B. Yoon, N. B. Hung, W.-I. Kim, H. Kim, B. Y. Park, and S.-R. Kim. 2021. Prevalence and molecular characterization of Escherichia coli isolates during radish sprout production in the Republic of Korea. Applied Biological Chemistry, 64, article 29. https://doi.org/10.1186/s13765-021-00597-3.
  • Yoon, J.-H., Y.-M. Bae, S. Jo, S.-K. Moon, S.-W. Oh, and S.-Y. Lee*. 2020. Optimization of resuscitation-promoting broths for the revival of Vibrio parahaemolyticus from a viable but nonculturable state. Food Science and Biotechnology, 30(1), 159-169. https://doi.org/10.1007/s10068-020-00843-2.
  • Yoon*, J.-H., H. Chu, D.-Y. Jeong, S. Choi, I.-J. Hwang, S.-Y. Lee, and S.-R. Kim. 2020. Decontamination of Listeria monocytogenes in enoki mushrooms using a 405-nm light-emitting diode illumination combined with organic acid dipping. LWT-Food Science and Technology, 133, article 110048. https://doi.org/10.1016/j.lwt.2020.110048.
  • Yoon, J.-H., and S.-Y. Lee*. 2020. Characteristics of viable but-nonculturable Vibrio parahaemolyticus induced by nutrient-deficiency at cold temperature. Critical Reviews in Food Science and Nutrition, 60(8), 1302-1320. https://doi.org/10.1080/10408398.2019.1570076.
  • Choi, S.-Y., H.-J. Chu, N. Rajalingam, H.-B. Chae, J.-H. Yoon, I. Hwang, and S.-R. Kim*. 2020. Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage. Korean Journal of Food Preservation, 27(7), 850-858. https://doi.org/10.11002/kjfp.2020.27.7.850.
  • Kim, S.-R.*, W.-I. Kim, J.-H. Yoon, D.-Y. Jeong, S.-Y. Choi, I. Hwang, and N. Rajalingam. 2020. Growth survival of Listeria monocytogenes in enoki mushroom (Flammulina velutipes) at different temperatures and antilisterial effect of organic acids. Journal of Food Hygiene and Safety, 35(6), 630-636. https://doi.org/10.13103/JFHS.2020.35.6.630.
  • Hwang, I., D. Park, H. Chae, E. Kim, J.-H. Yoon, N. Rajalingam, S. Choi, and S.-R. Kim*. 2020. Microbiological quality and antibiotic susceptibility of Escherichia coli isolated from agricultural water in Gyeonggi and Gangwon provinces. Korean Journal of Environmental Agriculture, 39(4), 343-351. https://doi.org/10.5338/KJEA.2020.39.4.41.
  • Yoon, J.-H., S.-K. Moon, C.-S. Choi, B.-Y. Ryu, and S.-Y. Lee*. 2019. Detection of viable but nonculturable Vibrio parahaemolyticus induced by prolonged cold and starvation conditions using propidium monoazide real time polymerase chain reaction. Letters in Applied Microbiology, 68(6), 537-545. https://doi.org/10.1111/lam.13157.
  • Yoon, J.-H., A.-R. Han, J.-Y. Park, and S.-Y. Lee*. 2019. Evaluation of non-isothermal inactivation kinetics on the survivals of pathogenic bacteria by predictive models. LWT-Food Science and Technology, 101, 366-373. https://doi.org/10.1016/j.lwt.2018.11.023.
  • Song, H.-N., J.-H. Yoon, Y.-S. Choi, A.-R. Han, J.-Y. Kim, J.-H. Kim, J.-E. Hyun, Y.-M. Bae, Md. A. Huq, C.-S. Choi, K.-H. Park, and S.-Y. Lee*. 2019. Evaluation of the microbial contamination of fresh produces and their cultivation environments from farms in Korea. Food Science and Biotechnology, 28(4), 1265-1274. https://doi.org/10.1007/s10068-019-00570-3.
  • Yoon, J.-H., J.-E. Hyun, H.-N. Song, J.-Y. Kim, J.-H. Kim, and S.-Y. Lee*. 2018. Food residuals on the food-contacting surfaces of stainless steel and polypropylene influence the efficacy of ultraviolet-light in killing food-borne pathogens. Journal of Food Safety, 38(5), article e12506. https://doi.org/10.1111/jfs.12506.
  • Huq, A., S. Akter, M. Z. Siddiqi, S. R. Balusamy, S. Natarajan, J.-H. Yoon, and S.-Y. Lee*. 2018. Sphingobium tyrosinilyticum sp. nov., a tyrosine hydrolyzing bacterium isolated from Korean radish garden. Archives of Microbiology, 200(8), 1143-1149. https://doi.org/10.1007/s00203-018-1531-1.
  • Hyun, J.-E., J.-H. Yoon, and S.-Y. Lee*. 2018. Response surface modeling for the inactivation of Bacillus cereus on cooked spinach by natural antimicrobials at various temperatures. Journal of Food Safety, 38(5), article e12484. https://doi.org/10.1111/jfs.12484.
  • Bae, Y.-M., J.-H. Yoon, J.-H. Kim, and S.-Y. Lee*. 2018. Identifying the mechanisms of Escherichia coli O157:H7 survival by the addition of salt in the treatment with organic acids. Journal of Applied Microbiology, 123(1), 241-253. https://doi.org/10.1111/jam.13613.
  • Yoon, J.-H., and S.-Y. Lee*. 2017. Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Critical Reviews in Food Science and Nutrition, 58(18), 3189-3208. https://doi.org/10.1080/10408398.2017.1354813.
  • Yoon, J.-H., Y.-M. Bae, and S.-Y. Lee*. 2017. Effect of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosms. Food Science and Biotechnology, 26(3), 829-839. https://doi.org/10.1007/s10068-017-0105-3.
  • Hwang, J.-H., J.-H. Yoon, Y.-M. Bae, M.-R. Choi, and S.-Y. Lee*. 2017. Effects of the pre-cutting process on sanitizing treatments for reducing pathogens in vegetables. Food Science and Biotechnology, 26(2), 531-536. https://doi.org/10.1007/s10068-017-0073-7.
  • Yoon, J.-H., J.-H. Hwang, A.-R. Han, Y.-S. Choi, J.-E. Hyun, and S.-Y. Lee*. 2016. Evaluation of the microbiological quality of jacopevers and plaices in Korea, 2015-2016. Food Science and Biotechnology, 25(6), 1677-1681. https://doi.org/10.1007/s10068-016-0258-5.
  • Hyun, J.-E., J.-H. Hwang, Y.-S. Choi, A.-R. Han, J.-H. Yoon, Y.-M. Bae, H. Lee, C. Kim, M.-G. Shim, K.-H. Im, and S.-Y. Lee*. 2016. Microbiological and physico-chemical quality characteristics of raw noodles with natural food preservatives. Journal of the East Asian Society of Dietary Life, 26(5), 435-444. https://doi.org/10.17495/easdl.2016.10.26.5.435.
  • Yoon, J.-H., Y.-M. Bae, and S.-Y. Lee*. 2016. Evaluation of diluents and a selective agar for enumerating the viable number of Vibrio spp. in laboratory broth and on mackerels. Journal of Food Safety, 36(3), 332-340. https://doi.org/10.1111/jfs.12248.
  • Yoon, J.-H., Y.-M. Bae, and S.-Y. Lee*. 2015. Predictive modeling on the growth of Staphylococcus aureus inoculated on Korean style cooked foods stored at various temperatures. Journal of the Korean Society for Applied Biological Chemistry, 58(5), 693-701. https://doi.org/10.1007/s13765-015-0093-z.
  • Hyun, J.-E., Y.-M. Bae, H. Song, J.-H. Yoon, and S.-Y. Lee*. 2015. Antibacterial effect of various essential oils against pathogens and spoilage microorganisms in fresh produce. Journal of Food Safety, 35(2), 206-219. https://doi.org/10.1111/jfs.12162.
  • Hyun, J.-E., Y.-M. Bae, J.-H. Yoon, and S.-Y. Lee*. 2015. Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage. Food Control, 51, 307-313. https://doi.org/10.1016/j.foodcont.2014.11.030.
  • Yoon, J.-H., Y.-M. Bae, S.-Y. Jung, M.-H. Cha, K. Ryu, K.-H. Park, and S.-Y. Lee*. 2014. Predictive modeling for the growth of Listeria monocytogenes and Salmonella Typhimurium on fresh-cut cabbage at various temperatures. Journal of the Korean Society for Applied Biological Chemistry, 57(5), 631-638. https://doi.org/10.1007/s13765-014-4096-y.
  • Yoon, J.-H., Y.-M. Bae, S.-W. Oh, and S.-Y. Lee*. 2014. Effect of sodium chloride on the survival of Shigella flexneri in acidified laboratory media and cucumber puree. Journal of Applied Microbiology, 117(6), 1700-1708. https://doi.org/10.1111/jam.12637.
  • Jung, S.-Y., Y.-M. Bae, J.-H. Yoon, J.-E. Hyun, J.-S. Lee, M.-H. Cha, K. Ryu, K.-H. Park, and S.-Y. Lee*. 2014. Survey on perception and performance of restaurant employees on food safety management against climate change in Seoul-si, Korea. Journal of the East Asian Society of Dietary Life, 24(3), 432-439. https://doi.org/10.17495/easdl.2014.06.24.3.432.
  • Lee, J.-S., Y.-M. Bae, J.-H. Yoon, B.-R. Kim, J.-H. Yoo, J.-E. Hyun, S.-Y. Jung, M.-H. Cha, K. Ryu, K.-H. Park, and S.-Y. Lee*. 2014. Evaluation of food safety performance and food storage condition in restaurants against climate change. Journal of Food Hygiene and Safety, 29(3), 195-201. https://doi.org/10.13103/JFHS.2014.29.3.195.
  • Yoon, J.-H., Y.-M. Bae, K.-S. Jung, S. Heu, and S.-Y. Lee*. 2013. Combined effect of calcium oxide and sonication to reduce food-borne pathogens on fresh produce. Food Science and Biotechnology, 22(1), 275-278. https://doi.org/10.1007/s10068-013-0037-5.
  • Choi, N.-Y., S.-Y. Baek, J.-H. Yoon, M.-R. Choi, D.-H. Kang, and S.-Y. Lee*. 2012. Efficacy of aerosolized hydrogen peroxide-based sanitizer on the reduction of pathogenic bacteria on stainless steel surface. Food Control, 27(1), 57-63. https://doi.org/10.1016/j.foodcont.2012.02.027.

수상 경력

  • The Grand Prize in Poster Presentation (최우수논문발표상). (201106). Combined effect of organic acids, nisin, and ultrasound on the reduction of Listeria monocytogenes and Escherichia coli O157:H7 in enoki mushrooms (Flammulina velutipes). The Korean Society of Food Hygiene and Safety, Busan Exhibition and Convention, (48060) 55 APEC-ro, Haeundae-gu Busan-si, Republic of Korea.
  • The Grand Prize in Poster Presentation (학술논문발표회 최우수논문발표상). (171103). Detection of viable-but-nonculturable Vibrio parahaemolyticus by using a propidium monoazide staining with real-time polymerase chain reaction. The Annual Meeting of Korean Society of Food Service Sanitation, (02447) Kyung Hee University, Cheongwoon Building, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul-si, Republic of Korea
  • The Excellence Award in Oral and Poster Presentation (국제학술대회 우수논문선발·발표회 장려상). (170622). Intracellular characteristics of Vibrio parahaemolyticus and Vibrio vulnificus in a viable but nonculturable state against prolonged cold and starvation challenges. The Korean Society of Food Science and Technology, The K-Hotel, (06769) 70 Baumoe-ro 12-gil, Seocho-gu, Seoul-si, Republic of Korea.
  • The Excellence Award in Poster Presentation (국제학술대회 우수논문선발회 우수상). (170407). Evaluation of the cytotoxicity of Vibrio parahaemolyticus and Vibrio vulnificus in a nonculturable state. The Annual Meeting of Korean Society of Food Service Sanitation, Dong-Duk Women’s University, (02748) 60 Hwarang-ro 13-gil, Seongbuk-gu, Seoul-si, Republic of Korea.
  • The Grand Prize in Poster Presentation (학술논문발표회 최우수논문발표상). (161020). Development of an enhanced selective medium for detecting Vibrio parahaemolyticus and Vibrio vulnificus on seafood. The Korean Society of Food Hygiene and Safety, The K-Hotel, (06769) 70 Baumoe-ro 12-gil, Seocho-gu, Seoul-si, Republic of Korea.
  • The Grand Prize in Poster Presentation (학술논문발표회 최우수상). (151127). Loss of the culturability of pathogenic bacteria into a viable but non culturable state during low temperature storage. The Korean Society of Food Service Sanitation, The K-Hotel, (06769) 70 Baumoe-ro 12-gil, Seocho-gu, Seoul-si, Republic of Korea.
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