In vitro influence of d/l-lactic acid, sodium chloride and sodium nitrite on the infectivity of feline calicivirus and of ECHO virus as potential surrogates for foodborne viruses

2011 ◽  
Vol 151 (1) ◽  
pp. 93-97 ◽  
Author(s):  
J. Straube ◽  
T. Albert ◽  
J. Manteufel ◽  
J. Heinze ◽  
K. Fehlhaber ◽  
...  
1992 ◽  
Vol 33 (1) ◽  
pp. 27-32
Author(s):  
H. Korkeala ◽  
T. Alanko ◽  
T. Tiusanen

1984 ◽  
Vol 47 (5) ◽  
pp. 354-358 ◽  
Author(s):  
M. RACCACH ◽  
E. C. HENNINGSEN

Growth of Yersinia enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat at 35°C was controlled (inhibition of 3.9 to 4.0 log10 CFU/g) by each one of the lactic acid bacteria (LAB) Pediococcus pentosaceus, Pediococcus acidilactici and Lactobacillus plantarum. The pH of the meat was reduced by LAB to 4.9 to 5.1. At 27°C, growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat was almost totally controlled with or without LAB. This inhibition of growth was observed with populations of Y. enterocolitica up to 106 CFU/g of meat. In plain meat (devoid of any additive) at 27°C, LAB inhibited (by 1.9 to 2.7 log10 CFU/g) the growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g). No change in pH of the meat was observed. Sodium chloride (3.0%) and sodium nitrite (156 mg/kg) were also observed to play an important role in the inhibition (2.3 to 3.6 log10 CFU/g) of growth of Y. enterocolitica 0:3 and 0:8. Sodium nitrite (156 mg/kg), at a concentration about 200 times lower than that of sodium chloride (3.0%), was as efficient an inhibitor to Y. enterocolitica as sodium chloride. Dextrose was slightly inhibitory to Y. enterocolitica 0:3 only. Spices, garlic powder and white pepper did not control the growth of either serotype of Y. enterocolitica. A temperature of 27°C in combination with either curing salts or LAB played an important role in controlling the growth of Y. enterocolitica in meat thus contributing to the safety of the product.


1999 ◽  
Vol 65 (12) ◽  
pp. 5350-5356 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc de Vuyst

ABSTRACT The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth ofLactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because sakacin K production follows primary metabolite kinetics, a decrease in cell formation resulted in a decrease in sakacin K production as well. Sodium chloride dramatically influenced bacteriocin production by decreasing both biomass production and specific bacteriocin production. Sodium nitrite, however, had no effect on specific bacteriocin production and decreased bacteriocin production only because of its effect on cell growth. Moreover, sodium nitrite enhanced the toxic effect of lactic acid on bacterial growth.


2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  

2020 ◽  
Vol 65 (6) ◽  
pp. 1142-1153
Author(s):  
В.Д. Микоян ◽  
◽  
Е.Н. Бургова ◽  
Р.Р. Бородулин ◽  
А.Ф. Ванин ◽  
...  

The number of mononitrosyl iron complexes with diethyldithiocarbamate, formed in the liver of mice in vivo and in vitro after intraperitoneal injection of binuclear dinitrosyl iron complexes with N-acetyl-L-cysteine or glutathione, S-nitrosoglutathione, sodium nitrite or the vasodilating drug Isoket® was assessed by electron paramagnetic resonance (EPR). The number of the said complexes, in contrast to the complexes, formed after nitrite or Isoket administration, the level of which sharply increased after treatment of liver preparations with a strong reducing agent - dithionite, did not change in the presence of dithionite. It was concluded that, in the first case, EPR-detectable mononitrosyl iron complexes with diethyldithiocarbamate in the absence and presence of dithionite appeared as a result of the reaction of NO formed from nitrite with Fe2+-dieth- yldithiocarbamate and Fe3+-diethyldithiocarbamate complexes, respectively. In the second case, mononitrosyl iron complexes with diethyldithiocarbamate appeared as a result of the transition of iron-mononitosyl fragments from ready-made iron-dinitrosyl groups of binuclear dinitrosyl complexes, which is three to four times higher than the content of the mononuclear form of these complexes in the tissue...


2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Beatriz Martines de Souza ◽  
Mayara Souza Silva ◽  
Aline Silva Braga ◽  
Patrícia Sanches Kerges Bueno ◽  
Paulo Sergio da Silva Santos ◽  
...  

AbstractThis in vitro study evaluated the protective effect of titanium tetrafluoride (TiF4) varnish and silver diamine fluoride (SDF) solution on the radiation-induced dentin caries. Bovine root dentin samples were irradiated (70 Gy) and treated as follows: (6 h): 4% TiF4 varnish; 5.42% NaF varnish; 30% SDF solution; placebo varnish; or untreated (negative control). Microcosm biofilm was produced from human dental biofilm (from patients with head-neck cancer) mixed with McBain saliva for the first 8 h. After 16 h and from day 2 to day 5, McBain saliva (0.2% sucrose) was replaced daily (37 °C, 5% CO2) (biological triplicate). Demineralization was quantified by transverse microradiography (TMR), while biofilm was analyzed by using viability, colony-forming units (CFU) counting and lactic acid production assays. The data were statistically analyzed by ANOVA (p < 0.05). TiF4 and SDF were able to reduce mineral loss compared to placebo and the negative control. TiF4 and SDF significantly reduced the biofilm viability compared to negative control. TiF4 significantly reduced the CFU count of total microorganism, while only SDF affected total streptococci and mutans streptococci counts. The varnishes induced a reduction in lactic acid production compared to the negative control. TiF4 and SDF may be good alternatives to control the development of radiation-induced dentin caries.


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