scholarly journals Effect of shell disinfection with AQUALYTE (NEUTRAL ANOLYTE) on inactivation of Salmonella enteritidis and quality of edible eggs

2021 ◽  
Vol 935 (1) ◽  
pp. 012039
Author(s):  
S S Kozak ◽  
V G Semenov
Keyword(s):  
Salmonella Enteritidis ◽  
Food Poisoning ◽  
New Methods ◽  
Test Culture ◽  
Urgent Task ◽  
Egg Products ◽  
Chicken Eggs ◽  
Test Objects ◽  
Eggs Quality

Abstract The results of studies, conducted by a number of scientists, prove that chicken eggs can cause food poisoning, as well as poultry. To prevent foreign microfloraingress into egg products, scientists have developed a number of methods aimed at the pathogenic microflora inactivation on the surface of the table eggs shells; nevertheless, the search for new methods is an urgent task. The article describes the results of the studies on the effect of disinfecting the shells of table eggs using AQUALYTE NEUTRAL ANOLYTE (NA) on the eggs quality. NA disinfecting activity was studied using cambric test objects. For the purposes of studying NA disinfecting efficiency, an experimental contamination of the surface of the table eggs shells with a test culture of Salmonella enteritidis was made. It was established that disinfection of the table eggs shells with 100% (2 min exposure) and 50% (5 min exposure) NA solutions provides Salmonella inactivation on the shell, and it does not affect the veterinary and sanitary parameters of eggs.

scholarly journals Investigation of the influence of modification of the working tool for the manufacture of niobium case products

2021 ◽  
Vol 2094 (4) ◽  
pp. 042006
Author(s):  
E Yu Remshev ◽  
Z N Rasulov ◽  
S A Voinash ◽  
V A Sokolova ◽  
I A Teterina ◽  
...  
Keyword(s):  
Significant Proportion ◽  
Machine Building ◽  
Test Cycle ◽  
New Methods ◽  
Urgent Task ◽  
Main Production ◽  
The Stability ◽  
Cold Stamping

Abstract The main production of machine-building enterprises of various industries is the production of metal parts and products, 90-95% of which are manufactured using metal processing by pressure. Ensuring the stability of the technological processes of cold stamping is impossible without the use of interoperative coatings, which play the role of lubrication, preventing the diffusion “setting” (interpenetration at the atomic-molecular level) of the processed materials and tools. Therefore, one of the tasks in constructing the technology for manufacturing parts from these materials is to conduct a test cycle to establish the most acceptable coatings at the intermediate stages of processing. In the process of studying the operability and manufacturability, it is also advisable to use new methods for evaluating quality indicators at separate stages of processing semi-finished products and at the stages of control of finished products, which allows practically eliminating defects due to internal defects, ensuring the uniformity of the microstructure and predicting the operability of finished products during operation. Ensuring the quality of stamped semi-finished products made of refractory metals (niobium, molybdenum) is an urgent task due to the significant proportion of defects during cold stamping of these parts.

scholarly journals Heat treatment of liquid egg yolk

2020 ◽  
Author(s):  
Emna Ayari ◽  
Csaba Németh ◽  
Karina Ilona Hidas ◽  
Adrienn Tóth ◽  
Dávid Láng ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Differential Scanning Calorimetry ◽  
Apparent Viscosity ◽  
Processing Time ◽  
Egg Yolk ◽  
Endothermic Peak ◽  
Scanning Calorimetry ◽  
New Methods ◽  
Egg Products

AbstractStarting from mechanical revolution, each day new methods and new equipment have emerged. Today, the Ultra Heat Treatment (UHT) is one of the important technologies that permits to the industry to reduce processing time while maintaining the same quality of the products. Egg and egg products are known as heat-sensitive products, so the UHT enables us to preserve their qualities after a heat treatment.Our aim is to study the effect of UHT treatment (approximately 67 °C for 190 s) on the Liquid Egg Yolk (LEY). For twenty-one days, the color and the apparent viscosity were measured every seven days, we also studied the damage of protein using DSC (Differential Scanning Calorimetry).Comparing the two graphs of DSC, the denaturation of protein is distinct. The endothermic peak decreased. This could be seen also on the rheological curves. The apparent viscosity is diminished from 231 mPa.s on the 1st day of storage to 224 mPa.s on 21st day. However, the treated LEY could be stored for longer period than the raw LEY.

DAIRY PRODUCTIVITY OF COWS OBTAINED FROM SIRES WITH DIFFERENT ALLELES OF THE BOLA-DRB3 GENE

2021 ◽  
pp. 129-136
Author(s):  
G.V. RODIONOV ◽  
◽  
A.S. OREKHOVA ◽  
A.P. OLESYUK ◽  
L.P. TABAKOVA
Keyword(s):  
Genetic Structure ◽  
Occurrence Frequency ◽  
Milk Productivity ◽  
Cattle Breeding ◽  
Holstein Breed ◽  
New Methods ◽  
Urgent Task ◽  
Dairy Cattle Breeding ◽  
Productivity Indicators

An urgent task for dairy cattle breeding is to study the genetic structure of the population by polymorphic systems, which serves as one of the elements of genetic monitoring. Based on the analysis of new methods for assessing the genotypes of animals, it is advisable not only to increase the total amount of protein, but also to increase individual qualitative indicators of proteinmilk content. The purpose of the research is to study the occurrence frequency of the Bola-DRB3 gene alleles in sire bulls of the Holstein breed. Based on the analysis, it was noted that out of ten alleles of the Bola-DRB3 gene, in which a relationship was established with milk productivity indicators, the highest occurrence frequency of was observed in allele 22 (25.2%), and the lowest in alleles 10 and 26 (2%). Analysis of the assessment of sire bulls by the quality of offspring with sensitive (S), neutral (N) and resistant (R) groups of alleles showed that bulls having the sensitive alleles of the Bola-DRB3 gene featured higher evaluation rates.

STUDY OF DISINFECTING EFFICIENCY OF «PALOCID» FOR DISINFECTION OF OBJECTS OF VETERINARY SUPERVISION

2018 ◽  
Vol 1 (1) ◽  
pp. 44-49
Author(s):  
N. I. Popov ◽  
◽  
S. A. Michko ◽  
S. M. Lobanov ◽  
Z. E. Alieva ◽  
...  
Keyword(s):  
Coli Strain ◽  
Aureus Strain ◽  
Railway Transport ◽  
Viral Etiology ◽  
E Coli ◽  
Test Culture ◽  
Natural Contamination ◽  
And Control ◽  
Test Objects

The results of laboratory and production tests of the effectiveness of the disinfectant Palocid for the disinfection of objects of veterinary supervision are presented. As test microorganisms were used the museum cultures of E. coli (strain 1257), Staphylococcus aureus (strain 209-P), bacilli (strain B5), B. cereus (strain 96). Inactivated blood serum of the horse was used to simulate natural contamination of surfaces. The quality of the disinfection was controlled by examining the washings from the test and control test objects for the presence of a given test culture. The results of laboratory and industrial tests show that Palocid is an effective disinfectant and can be recommended for preventive and forced disinfection in livestock, poultry, fur farming, automobile and railway transport, while monitoring its quality in the isolation of bacteria of the E. coli and staphylococcus group, as well as forced disinfection at the objects of veterinary supervision for infectious diseases of bacterial (including tuberculosis) and viral etiology, especially dangerous infections (anthrax and other spore infections).

Activation of isolated heterophils from chicks stimulated in vivo with salmonella enteritidis-immune lymphokines

1996 ◽  
Vol 54 ◽  
pp. 760-761
Author(s):  
R. B. Moyes ◽  
R. E. Droleskey ◽  
M. H. Kogut ◽  
J. R. DeLoach
Keyword(s):  
Lamina Propria ◽  
Intestinal Mucosa ◽  
Salmonella Enteritidis ◽  
Intestinal Tract ◽  
Polymorphonuclear Cells ◽  
Subclinical Infection ◽  
Egg Products ◽  
Immune Lymphokines ◽  
Organ Invasion

Salmonella enteritidis (SE) is of great concern to the poultry industry due to the organism's ability to penetrate the intestinal mucosa of the laying hen and subsequently colonize the ovaries and yolk membrane. The resultant subclinical infection can lead to SE infection of raw eggs and egg products. Interference with the ability of the organism to invade has been linked to the activation and recruitment of inflammatory polymorphonuclear cells, heterophils, to the lamina propria of the intestinal tract.Recently it has been established that heterophil activation and increased resistance to SE organ invasion can be accomplished by the administration of SE-immune lymphokines (SE-ILK) obtained from supernatants of concanavalin-A stimulated SE immune T lymphocytes from SE hyperimmunized hens. Invasion of SE into the lamina propria provides a secondary signal for directing activated heterophils to the site of SE invasion.

Boilerplate

2012 ◽  
Author(s):  
Margaret Jane Radin
Keyword(s):  
Economic Efficiency ◽  
Analytical Framework ◽  
Daily Basis ◽  
Regulatory Agencies ◽  
Jury Trial ◽  
Comprehensive Treatment ◽  
New Methods ◽  
And Control ◽  
Fine Print

Boilerplate—the fine-print terms and conditions that we become subject to when we click “I agree” online, rent an apartment, or enter an employment contract, for example—pervades all aspects of our modern lives. On a daily basis, most of us accept boilerplate provisions without realizing that should a dispute arise about a purchased good or service, the nonnegotiable boilerplate terms can deprive us of our right to jury trial and relieve providers of responsibility for harm. Boilerplate is the first comprehensive treatment of the problems posed by the increasing use of these terms, demonstrating how their use has degraded traditional notions of consent, agreement, and contract, and sacrificed core rights whose loss threatens the democratic order. This book examines attempts to justify the use of boilerplate provisions by claiming either that recipients freely consent to them or that economic efficiency demands them, and it finds these justifications wanting. It argues that our courts, legislatures, and regulatory agencies have fallen short in their evaluation and oversight of the use of boilerplate clauses. To improve legal evaluation of boilerplate, the book offers a new analytical framework, one that takes into account the nature of the rights affected, the quality of the recipient's consent, and the extent of the use of these terms. It goes on to offer possibilities for new methods of boilerplate evaluation and control, and concludes by discussing positive steps that NGOs, legislators, regulators, courts, and scholars could take to bring about better practices.

EFFICIENT MANAGEMENT SYSTEM OF TEACHING TECHNICAL MEANS AT CENTRAL KINDERGARTEN PEDAGOGY COLLEGE IN INDUSTRIAL REVOLUTION 4.0

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Vũ Xuân Hùng
Keyword(s):  
Intellectual Development ◽  
Industrial Revolution ◽  
Current Period ◽  
Efficient Management ◽  
Urgent Task ◽  
Creative Learning ◽  
Cognitive Activities ◽  
And Control ◽  
Technical Teaching

In the process of teaching, technical teaching facilities are both a content and a means of conveying information, they help the lecturer organize and control the students' cognitive activities, in addition, they also help students be interested in learning, practice practical skills from which to form active and creative learning methods. Teaching technology is one of the necessary conditions to help teachers carry out their related work of educating, teaching and bringing up, and intellectual development, arouse the inherent intelligence qualities of students. Currently, the management of technical teaching facilities at the Central Kindergartens College has been carried out on a regular basis and achieved certain results, but in fact, there are still many inadequacies. Finding a number of limitations in the management of teaching technical facilities, thereby proposing solutions to overcome those limitations, improve the efficiency of investment, preservation and use of teaching technical facilities in the trend of Industry Revolution 4.0, improving the quality of teaching at Central Kindergarten Pedagogy colleges in the current period is a very important and urgent task.

scholarly journals Dental Education Challenges during the COVID-19 Pandemic Period in Italy: Undergraduate Student Feedback, Future Perspectives, and the Needs of Teaching Strategies for Professional Development

Healthcare ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 454
Author(s):  
Giuseppe Varvara ◽  
Sara Bernardi ◽  
Serena Bianchi ◽  
Bruna Sinjari ◽  
Maurizio Piattelli
Keyword(s):  
Undergraduate Student ◽  
Teaching And Learning ◽  
Dental Education ◽  
Student Feedback ◽  
Categorical Variables ◽  
Practical Training ◽  
Learning Approaches ◽  
New Methods ◽  
E Learning

The COVID-19 pandemic literally stopped most human movement and activities as it initially spread, which included dental practices and dental education. This defined the need for significative changes in teaching and learning with the use of “e-learning” methods, also for traineeships. This study was designed to determine the undergraduate student perception of these new methods as part of their education. This involved 353 students attending the Dental School of the G. D’Annunzio University of Chieti–Pescara, from the first to the sixth years. A questionnaire in Italian and was set-up using “Google Forms” and sent by email to the students. The questionnaire was divided into three parts: the first part included questions for general information, including age, sex and year of course; the second part had multiple choice questions related to their evaluation of the e-learning teaching, using a scale of opinion in the replies to each question (e.g., “scarce”, “fair”, “satisfying”, “very good” and “excellent”); and the third part included two open questions to indicate the strengths and limitations of these new teaching and learning approaches. The categorical variables in the first and second parts of the questionnaire were evaluated using Chi squared tests, setting significance at p < 0.05, while the comments were evaluated qualitatively. The student feedback showed significant appreciation (p < 0.05) of the new methods and the efforts that the lecturers put in to provide lectures of as high a quality as possible. However, a lack of practical training was significantly perceived as an important problem in the structure of their new curriculum (p < 0.05). COVID-19 has been an epic tragedy that has hit the human population not only in terms of health and healthcare, but also quality of life. This includes the quality of dental education within universities. However, the pandemic can be seen to also represent motivation to invest in the necessary technological innovation to deliver the best possible education to our future dentists.

Confidence in the future as an economic development factor

2021 ◽  
pp. 54-62
Author(s):  
V. E. Dementyev ◽  
Keyword(s):  
Interest Rates ◽  
Capacity Utilization ◽  
Well Being ◽  
Development Factor ◽  
Urgent Task ◽  
The Future ◽  
Business Confidence ◽  
Existing Structure ◽  
Economic Well Being

The level of confidence in the future is considered as one of the important characteristics of the quality of life. Social and economic well-being depends on what expectations prevail in a society. It is shown that the reduction of interest rates on loans is not a sufficient condition for overcoming investment pessimism. It is indicated that with low capacity utilization, cheap loans can lead to stagnation of industries, contributing to the preservation of the existing structure of used capacities. The quality of coordination of economic activity is considered as one of the factors of business confidence in the future. It is noted that the competitiveness of existing industries has a great impact on the formation of new industries in the economy. It is emphasized that the transition to the system of interactive strategic planning remains an urgent task for our country.

Salmonella Enteritidis in Meat, Poultry, and Pasteurized Egg Products Regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003

2007 ◽  
Vol 70 (3) ◽  
pp. 582-591 ◽  
Author(s):  
PATRICIA L. WHITE ◽  
ALECIA L. NAUGLE ◽  
CHARLENE R. JACKSON ◽  
PAULA J. FEDORKA-CRAY ◽  
BONNIE E. ROSE ◽  
...  
Keyword(s):  
Food Safety ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Control Point ◽  
Electrophoretic Pattern ◽  
Electrophoretic Analysis ◽  
Critical Control Point ◽  
Egg Products ◽  
Inspection Service ◽  
The U.S

The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction–Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples) contained Salmonella Enteritidis. The highest incidence of Salmonella Enteritidis was observed in ground chicken PR-HACCP samples (8 of 1,722 samples, 0.46%), and the lowest was found in steer-heifer PR-HACCP samples (0 of 12,835 samples). Salmonella Enteritidis isolates were characterized by phage type, pulsed-field gel electrophoretic pattern, and antimicrobial susceptibility. Phage typing of 94 Salmonella Enteritidis isolates identified PT13 (39 isolates) and PT8 (36 isolates) as the most common types. One isolate from a ready-to-eat ham product was characterized as PT4. Electrophoretic analysis of 148 Salmonella Enteritidis isolates indicated genetic diversity among the isolates, with 28 unique XbaI electrophoretic patterns identified. Of these 148 isolates, 136 (92%) were susceptible to each of 16 antimicrobials tested. Two isolates were resistant to ampicillin alone, and 10 isolates were resistant to two or more antimicrobials. Isolation of Salmonella Enteritidis from FSIS-regulated products emphasizes the need for continued consumer education on proper food handling and cooking practices and continued work to decrease the prevalence of Salmonella in meat, poultry, and pasteurized egg products.

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