scholarly journals Liquid Smoke Antimicrobial Test of Cocoa Fruit Peel Against Eschericia Coli and Staphylococcus Aureus Bacteria

2019 ◽  
Vol 365 ◽  
pp. 012049
Author(s):  
I K Budaraga ◽  
D P Putra
Keyword(s):  
Staphylococcus Aureus ◽  
Fruit Peel ◽  
Liquid Smoke ◽  
Antimicrobial Test ◽  
And Staphylococcus Aureus

scholarly journals PRODUK ENKAPSULASI ASAP CAIR SEKAM PADI DAN APLIKASINYA UNTUK MENGAWETKAN TAHU PUTIH

2020 ◽  
Vol 13 (02) ◽  
pp. 180
Author(s):  
Ana Andiana ◽  
Nur Aini ◽  
Karseno Karseno
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Rice Husk ◽  
Storage Time ◽  
Total Phenol ◽  
Plate Count ◽  
Liquid Form ◽  
Liquid Smoke ◽  
And Staphylococcus Aureus

Tofu is a perishable food product, thus requiring a safe natural preservative. Liquid smoke from rice husk can be used as a tofu preservative, but its use in liquid form is less practical. Liquid smoke encapsulation process is a way to resolve the issue. The research objectives were to study the antibacterial activity of liquid smoke from rice husks and their encapsulated products, the effect of the concentration of liquid smoke encapsulation products on the shelf life of white tofu during storage, and the optimal concentration of liquid smoke encapsulation products that were able to maintain the quality of white tofu during storage. This type of research was experimental using a Split Plot Design, with the main plot was the concentration of encapsulated products, while the sub-plot was the storage time. Factors studied were the storage time (0, 2, 4 and 6 days) and encapsulation product concentrations (0, 0.5, 1, 1.5 and 2%). There were 20 combinations of treatment, repeated two times in order to get 40 units of trial. The results showed that the liquid smoke of rice husk had total phenol of 1,624.62 mg GAE/g, also had antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. Encapsulation product of rice husk liquid smoke had total phenol of 3,125 mg GAE/g and antibacterial activity against Escherichia coli ATCC and Staphylococcus aureus ATCC. The concentration of the encapsulated product affected the value of water content, protein content and the total plate count (TPC) during storage. The concentration of 2% encapsulated product produced the lowest changes during storage. The concentration of 1% encapsulated product resulted in tofu quality that was still organoleptically feasible until the second day of storage. Keywords: encapsulation, liquid smoke, white tofu

scholarly journals Minimum Inhibitory Concentration (MIC) Of Liquid Smoke Produced from Piper Betle L Against Salmonella sp and Staphylococcus aureus

2020 ◽  
Vol 11 (1) ◽  
pp. 89-98
Author(s):  
Dodi Irwandi ◽  
Ai Emalia Sukmawati
Keyword(s):  
Staphylococcus Aureus ◽  
Minimum Inhibitory Concentration ◽  
Inhibitory Concentration ◽  
Piper Betle ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Betel Leaf ◽  
Liquid Smoke ◽  
Grade 3 ◽  
And Staphylococcus Aureus

The betel (Piper betle L) is an herb that has one of the properties, namely as an antibacterial. Several studies have shown green betel leaf extract can inhibit the growth of Gram-positive and Gram negative bacteria. In this study, the antibacterial activity of liquid smoke produced from betel leaf by pyrolysis using a simple pyrolysis reactor was tested. Tests are carried out on 2 types of liquid smoke namely grade 3 which is the first product of the pyrolysis process and grade 2 which is the result of distillation from grade 3. Both types of liquid smoke are prepared into concentration of 100%, 75%, 50%, 25% respectively water as a solvent. Two types of bacteria are used, namely Salmonella sp as Gram-negative bacteria and Staphylococcus aureus as Gram-positive. The test results show that grade 3 and grade 2 liquid smoke give minimum inhibitory concentration (MIC) at the same concentration of 50% against Salmonella sp and, Staphylococcus aureus at 25%, 75% concentrations, respectively.

Validation of Bacon Processing Conditions To Verify Control of Clostridium perfringens and Staphylococcus aureus

2005 ◽  
Vol 68 (9) ◽  
pp. 1831-1839 ◽  
Author(s):  
PETER J. TAORMINA ◽  
GENE W. BARTHOLOMEW
Keyword(s):  
Staphylococcus Aureus ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Thermal Conditions ◽  
Laboratory Scale ◽  
Vegetative Cells ◽  
Liquid Smoke ◽  
Ground Pork ◽  
Fully Cooked ◽  
And Staphylococcus Aureus

It is unclear how rapidly meat products, such as bacon, that have been heat treated but not fully cooked should be cooled to prevent the outgrowth of spore-forming bacterial pathogens and limit the growth of vegetative cells. Clostridium perfringens spores and vegetative cells and Staphylococcus aureus cells were inoculated into ground cured pork bellies with and without 1.25% liquid smoke. Bellies were subjected to the thermal profiles of industrial smoking to 48.9°C (120°F) and normal cooling of bacon (3 h) as well as a cooling phase of 15 h until the meat reached 7.2°C (45°F). A laboratory-scale bacon smoking and cooling operation was also performed. Under normal smoking and cooling thermal conditions, growth of C. perfringens in ground pork bellies was <1 log regardless of smoke. Increase of S. aureus was 2.38 log CFU/g but only 0.68 log CFU/g with smoke. When cooling spanned 15 h, both C. perfringens and S. aureus grew by a total of about 4 log. The addition of liquid smoke inhibited C. perfringens, but S. aureus still achieved a 3.97-log increase. Staphylococcal enterotoxins were detected in five of six samples cooled for 15 h without smoke but in none of the six samples of smoked bellies. In laboratory-scale smoking of whole belly pieces, initial C. perfringens populations of 2.23 ± 0.25 log CFU/g were reduced during smoking to 0.99 ± 0.50 log CFU/g and were 0.65 ± 0.21 log CFU/g after 15 h of cooling. Populations of S. aureus were reduced from 2.00 ± 0.74 to a final concentration of 0.74 ± 0.53 log CFU/g after cooling. Contrary to findings in the ground pork belly system, the 15-h cooling of whole belly pieces did not permit growth of either pathogen. This study demonstrates that if smoked bacon is cooled from 48.9 to 7.2°C (120 to 45°F) within 15 h, a food safety hazard from either C. perfringens or S. aureus is not likely to occur.

DECONTAMINATION OF VETERINARY SURVEILLANCE OBJECTS BY NEW GENERATION MEDICINE

1970 ◽  
pp. 64-67
Author(s):  
М. S. Saypullaev ◽  
А. U. Koychuev ◽  
Т. B. Mirzoeva
Keyword(s):  
Staphylococcus Aureus ◽  
Inhalation Exposure ◽  
Gram Negative Bacteria ◽  
Hazard Class ◽  
E Coli ◽  
Highly Efficient ◽  
Mucous Membranes ◽  
Environmentally Safe ◽  
New Generation ◽  
And Staphylococcus Aureus

The successful conduct of disinfection measures largely depends on the availability of veterinary practice a highly efficient, environmentally safe disinfectants. In this regard, finding new highly efficient disinfectant remains relevant. Studies found that the "Polied" (OOO "Razvitie XXI Vek, Russia) can be attributed to the highly efficient and environmentally friendly means. Solutions "Polied" have a high disinfectant activity against smooth and rough surfaces in the laboratory against gram-positive, gram-negative bacteria, mycobacteria and spores of microorganisms. Studies have established that solutions should be "Polied" obezzarajivatmi E. coli (EA 1257) concentrations of 0.1% on smooth surfaces and Staphylococcus aureus concentration of 0.05% in 1 hour from the calculation of 0.25-0.3 litres/m2. Disinfection of rough test surfaces against Escherichia coli and Staphylococcus aureus occurred after treatment with 0,3% solution of 3-hour exposure, at a rate of 0.5 l/m2. It was also found that 1.0% solution "Polied" fully obezzarazhivatel test the surface of mycobacteria (PCs-5) and at double the 0.6% concentration for 24 hours. Disinfection of rough test surfaces contaminated with spores of B. cereus (PCs 96) was achieved with a 4.0% solution at twice the irrigation rate of 0.5 l/m2 at an exposure of 24 hours. Toxicity solutions of the drug "Polied" refer to "moderate" threat (hazard class 3) and low-hazard substances (4 hazard class) when applied to the skin, mucous membranes of the eyes, and inhalation exposure on the respiratory system.

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