Encystment and excystment of the paramphistomid trematode Zygocotyle lunata

2010 ◽  
Vol 85 (3) ◽  
pp. 300-303 ◽  
Author(s):  
K.E. LeSage ◽  
B. Fried
Keyword(s):  
Acetic Acid ◽  
Sodium Chloride ◽  
Potassium Permanganate ◽  
Lemon Juice ◽  
Soy Sauce ◽  
Aluminium Foil ◽  
Chemical Factors ◽  
Physical And Chemical ◽  
And Storage ◽  
Do So

AbstractThis study reports further observations on encystment and excystment of the paramphistomid trematode Zygocotyle lunata. Of numerous substrates tested in the laboratory for cercarial encystment, i.e. plastic and glass dishes, Styrofoam™, aluminium foil, snail shells, and cheesecloth, all but cheesecloth allowed for 100% encystment within 4 h of cercarial release at 28°C. Numerous physical and chemical factors were tested to kill cysts, and their capacity to do so was determined by the subsequent inability of cysts to excyst within a chemical excystment medium. Vinegar, Italian salad dressing, soy sauce and 10% solutions of sucrose, acetic acid and sodium chloride were the most detrimental. Freezing, boiling and storage of cysts for more than 2 years also killed them. Several marinades such as lemon juice, Worcestershire sauce, and various concentrations of potassium permanganate, did not kill the majority of cysts tested. Since Z. lunata is a potential foodborne trematode for humans and animals, it is important to determine suitable ways to control or kill these cysts.

Inactivation of Acid-Adapted and Nonadapted Escherichia coli O157:H7 during Drying and Storage of Beef Jerky Treated with Different Marinades

2002 ◽  
Vol 65 (9) ◽  
pp. 1394-1405 ◽  
Author(s):  
MEHMET CALICIOGLU ◽  
JOHN N. SOFOS ◽  
JOHN SAMELIS ◽  
PATRICIA A. KENDALL ◽  
GARY C. SMITH
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Soy Sauce ◽  
Escherichia Coli O157 ◽  
Bacterial Populations ◽  
Acid Adaptation ◽  
E Coli ◽  
Significant Difference ◽  
Beef Jerky ◽  
And Storage

The inactivation of both acid-adapted and unadapted Escherichia coli O157:H7 during the processing of beef jerky was studied. Following inoculation with the pathogen, beef slices were subjected to different predrying marinade treatments, dried at 60°C for 10 h, and stored at 25°C for 60 d. The predrying treatments evaluated were as follows: (i) no treatment (C), (ii) traditional marinade (TM), (iii) double-strength TM modified with added 1.2% sodium lactate, 9% acetic acid, and 68% soy sauce with 5% ethanol (MM), (iv) dipping into 5% acetic acid for 10 min followed by application of TM (AATM), and (v) dipping into 1% Tween 20 for 15 min and then into 5% acetic acid for 10 min followed by TM (TWTM). Bacterial survivors were determined during drying and storage using tryptic soy agar with 0.1% pyruvate, modified eosin methylene blue agar, and sorbitol MacConkey agar. Results indicated that bacterial populations decreased during drying in the order of TWTM (4.9 to 6.7 log) > AATM > MM > C ≥ TM (2.8 to 4.9 log) predrying treatments. Populations of acid-adapted E. coli O157:H7 decreased faster (P < 0.05) in AATM and TWTM than nonadapted cells during drying, whereas no significant difference was found in inactivation of acid-adapted and nonadapted inocula in C and TM samples. MM was more effective in inactivating the nonadapted than the adapted inoculum. Bacterial populations continued to decline during storage and dropped below the detection limit (−0.4 log10 CFU/cm2) as early as day 0 (after drying) or as late as day 60, depending on acid adaptation, predrying treatment, and agar medium. The results indicated that acid adaptation may not increase resistance to the hurdles involved in jerky processing and that use of additional antimicrobial chemicals or preservatives in jerky marination may improve the effectiveness of drying in inactivating E. coli O157:H7.

scholarly journals Determine The Manufacturing Characteristics of Iraqi Pasterma

2021 ◽  
Vol 910 (1) ◽  
pp. 012056
Author(s):  
Zaid I.H. Zainy ◽  
Amera M.S. Alrubeii
Keyword(s):  
Acetic Acid ◽  
Small Intestine ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Chemical Characteristics ◽  
Drip Loss ◽  
The Third ◽  
Kidney Fat ◽  
Physical And Chemical ◽  
And Storage

Abstract The Study was aimed to determine and fixed the fat source (beef or sheep) and percentages use for production of Iraqi pasterma and to determine the best treatment from them by use measurements of the physical and chemical characteristics and sensory evaluation of the pastrama where stored at a temperature of 4 C0 for a period of 21 days. four treatments were used, the first treatment was used 800 gm of meat with 200 g pelvic and kidney fat, the second treatment used 750 g of meat with 250 g of tail fat, the third treatment used 800 g of meat with 200 grams of tail fat, the fourth treatment used 750 grams of meat with 250 grams of pelvic and kidney fat. with the addition to salt, sugar, spices, then packaged in natural casings (from cleaned cow small intestine sterilized in 15% NaCl with 1% Acetic Acid). Treatments were stored for a storage period of 1,7 14,21 days. to study the effect of treatments and storage periods on properties (pH, WHC, Drip loss, coking loss TBA, moisture protein, fat and ash percentage and sensory evaluation ). The Results was found to be superior to the fourth treatment in the sensory evaluation and have the highest estimate in moisture and lipid measurements and the lowest pH. Results obtaining the best characteristics of fermented pastrami.

scholarly journals The need for a Net Zero Principles Framework to support public policy at local, regional and national levels

2020 ◽  
Vol 35 (7) ◽  
pp. 627-634
Author(s):  
Karen Turner ◽  
Antonios Katris ◽  
Julia Race
Keyword(s):  
Public Policy ◽  
Carbon Capture ◽  
Carbon Capture And Storage ◽  
Economic Returns ◽  
Net Zero ◽  
Local Areas ◽  
Zero Carbon ◽  
Near Term ◽  
And Storage ◽  
Do So

Many nations have committed to midcentury net zero carbon emissions targets in line with the 2015 Paris Agreement. These require systemic transition in how people live and do business in different local areas and regions within nations. Indeed, in recognition of the climate challenge, many regional and city authorities have set their own net zero targets. What is missing is a grounded principles framework to support what will inevitably be a range of broader public policy actions, which must in turn consider pathways that are not only technically, but economically, socially and politically feasible. Here, we attempt to stimulate discussion on this issue. We do so by making an initial proposition around a set of generic questions that should challenge any decarbonisation action, using the example of carbon capture and storage to illustrate the importance and complexity of ensuring feasibility of actions in a political economy arena. We argue that this gives rise to five fundamental ‘Net Zero Principles’ around understanding of who really pays and gains, identifying pathways that deliver growing and equitable prosperity, some of which can deliver near-term economic returns, while avoiding outcomes that simply involve ‘off-shoring’ of emissions, jobs and gross domestic product.

Further Studies upon Chemical Factors Affecting the Breeding of Anopheles in Trinidad

1934 ◽  
Vol 25 (4) ◽  
pp. 491-494 ◽  
Author(s):  
P. A. Buxton
Keyword(s):  
Analytical Study ◽  
Chemical Constituents ◽  
Physical Factors ◽  
Factors Affecting ◽  
Early Stages ◽  
Freshwater Biology ◽  
Chemical Technique ◽  
Chemical Factors ◽  
Physical And Chemical

During the last decade, entomologists have made progress in understanding the environment in which certain insects live; in particular, we begin to understand the effect of certain physical and chemical factors, which make up a part of the environment. With this gain in knowledge, it is sometimes possible to forecast outbreaks of insects and of diseases conveyed by them, and one can sometimes say that a particular alteration of the environment will result in loss or gain. But so far as mosquitos are concerned, one must admit that though much work has been devoted to the analytical study of the water in which the early stages are passed, the results are disappointing. A consideration of the published work suggests several reasons for this. Investigation into the ecology of the mosquito has had a vogue, and much of it has been done by workers who were isolated and whose knowledge of chemical technique and freshwater biology was limited. Apart from that, the inherent difficulties are great, for the worker must hunt for the limiting chemical and physical factors among a host of others which are doubtless unimportant, and there are few clues to indicate which of the chemical constituents of the water affects the mosquito. The data are therefore voluminous and it is difficult to reduce them to order and present them so that they can be readily understood.

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

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