Korea University · 農学・生物学
Professor Jee-Hoon Ryu's research lab focuses on food safety and microbial control, particularly targeting pathogenic bacteria such as Escherichia coli O157:H7. The lab investigates microbial resistance mechanisms—such as biofilm formation via curli and exopolysaccharides—and develops effective, non-thermal decontamination methods for fresh produce and food processing environments. Research also emphasizes preserving seed viability during pathogen inactivation, especially for sprout-producing seeds like radishes, using chemical sanitizers and thermal treatments. The lab’s work bridges microbiology, food processing, and sanitation strategies to enhance food safety without compromising product quality.
Figures are computed from collected data and may differ slightly.
ABSTRACT The resistance of Escherichia coli O157:H7 strains ATCC 43895-, 43895-EPS (an exopolysaccharide [EPS]-overproducing mutant), and ATCC 43895+ (a curli-producing mutant) to chlorine, a sanitizer commonly used in the food industry, was studied. Planktonic cells of strains 43895-EPS and/or ATCC 43895+ grown under conditions supporting EPS and curli production, respectively, showed the highest resistance to chlorine, indicating that EPS and curli afford protection. Planktonic cells (ca. 9 lo
Curli production by E. coli O157:H7 enhances its ability to form biofilm on stainless steel, thereby potentially resulting in increased difficulty in removing or killing cells by routine cleaning and sanitizing procedures used in food-processing plants.
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