Modified Resazurin Test for Estimating Bacterial Counts in Maple Sap: Color Standards

1972 ◽  
Vol 55 (1) ◽  
pp. 119-120
Author(s):  
J C Kissinger

Abstract An end point color standard based on reflectance, which can be described by the Munsell system of color notation, was developed for the modified resazurin test used to estimate bacterial counts in maple sap. In order to secure a reflected color, a sterile, nonfat milk solution was added to the clear sap-dye test solution to render it opaque. Results of tests made in accordance with this method are presented in graphic form.

1941 ◽  
Vol 19b (3) ◽  
pp. 68-72
Author(s):  
Paul Riou ◽  
Joachim Delorme

A systematic study of official methods of analysis of maple sap products has been made in order to investigate their validity as criteria of the purity of these products.A new value, the manganese number, is being proposed as a safer criterion but, in some cases, even this may lead to error.The conclusion of the writers is that, at the present time, it cannot be stated with certainty that a maple product is 100% pure; it is therefore necessary that research work be continued in order to find a criterion of purity that would be valid in every case.


1995 ◽  
Vol 58 (5) ◽  
pp. 478-481 ◽  
Author(s):  
MA. REFUGIO TORRES-VITELA ◽  
EDUARDO F. ESCARTIN ◽  
ALEJANDRO CASTILLO

To assess the potential risk of salmonellosis associated with consumption of chocolate, the prevalence of Salmonella spp. was investigated in retail wrapped and nonwrapped solid chocolate in Guadalajara, Mexico. Previously, the efficiency of preenrichment and enrichment methods to isolate low numbers of Salmonella in chocolate was compared. Though not completely efficient, a preenrichment in nonfat milk without brilliant green, followed by enrichment in tetrathionate and selenite cystine broths gave better results than the other methods studied. Regarding the survey of retail chocolate, Salmonella was isolated from 2 (4.5%) of 44 samples of wrapped chocolate and from none of 56 samples of nonwrapped chocolate. The serovars identified were Salmonella agona and Salmonella derby. There were no significant differences between coliform counts or total bacterial counts obtained from wrapped and nonwrapped chocolate. The presence of Salmonella in chocolate is of concern due to the several low-infective-dose Salmonella outbreaks that have been linked to chocolate. On the other hand, a technique capable of detecting low numbers of Salmonella in chocolate is still needed.


2007 ◽  
Vol 25 (32) ◽  
pp. 5070-5077 ◽  
Author(s):  
Jeff A. Sloan ◽  
Lawrence Berk ◽  
Joseph Roscoe ◽  
Michael J. Fisch ◽  
Edward G. Shaw ◽  
...  

Patient-reported outcomes (PROs) are often the primary end point in symptom management trials. The scientific field of PROs is evolving, as evidenced by the US Food and Drug Administration's February 2007 release of a draft guidance for using PROs in effectiveness claims for drug labeling. This article presents issues encountered during use of PROs in National Cancer Institute–sponsored symptom management trials. Selected trials are presented that exemplify the challenges often seen in symptom management trials, and solutions are described. The examples presented include defining the appropriate end point, selecting and validating assessments, and answering the research questions through statistical analysis and interpretation. Progress has been made in addressing some of the unique challenges of PRO-based symptom management research. Many challenges still remain, but a foundational body of work now exists for more consistent and rigorous application of PROs into symptom management trials. There remains a need for more research in several methodologic aspects of design, analysis, and interpretation of symptom management trials.


1965 ◽  
Vol 28 (9) ◽  
pp. 285-286 ◽  
Author(s):  
James D. Pulliam ◽  
Donald C. Kelley

Summary A preliminary study of the bacteriological comparisons of hot processed and normally processed hams was made in cured unsmoked and cured smoked hams. Higher bacterial counts were found in the hot processed hams. Staphylococci were isolated from both hot processed and normally processed hams. Coagulase-positive staphylococci were isolated from one hot processed ham.


1969 ◽  
Vol 52 (4) ◽  
pp. 714-716
Author(s):  
J C Kissinger

Abstract The resazurin test for bacterial counts in milk has been modified for estimating the bacterial cells in maple sap. This simple test provides an approximate bacterial cell count in 2–3 hr.


2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Daniele Casti ◽  
Christian Scarano ◽  
Carlo Pala ◽  
Francesca Cossu ◽  
Sonia Lamon ◽  
...  

<em>Ricotta salata</em> cheese is a salted variety of ricotta traditionally made in Sardinia (Italy) from the whey remaining after the production of <em>Pecorino Romano</em> protected designation of origin or other sheep milk cheeses. <em>Ricotta salata</em> cheese is very critical for the possible growth of pathogenic and spoilage microorganisms. Sporadic cases of listeriosis associated with <em>ricotta salata</em> cheese have been reported over recent years. The objective of the present study was to assess the evolution of spoilage and pathogen microorganism of vacuum-packed <em>ricotta salata</em> cheese during the entire product shelf-life. The durability study was conducted on 18 vacuum-packed <em>ricotta salata</em> cheese samples analysed at the beginning of the shelf-life and after 60 and 90 days of refrigerated storage. Pathogens as <em>Listeria monocytogenes</em> and <em>Bacillus cereus</em> were never detected. During shelf-life total bacterial counts ranged between 7.90±0.64 and 9.19±0.58 CFU g-1 on the rind and between 2.95±0.68 and 4.27±1.10 CFU g<sup>-1</sup> in the inner paste, while <em>Enterobacteriaceae</em> ranged between 4.22±0.66 and 5.30±0.73 CFU g<sup>-1</sup> on the rind and 3.13±1.80 and 2.80±0.88 CFU g<sup>-1</sup> in the inner paste. By considering the technology used, the intrinsic properties and the almost total absence of competing microflora, <em>ricotta salata</em> cheese can support the growth of spoilage and pathogen microorganisms originating from the processing environment. The high level of total bacterial counts and <em>Enterobacteriaceae</em> observed both on the rind and in the inner paste suggests contamination of the product from the processing environment. Therefore, a strict implementation of hygiene during processing is essential in order to reduce the load of environmental contaminants that may grow during refrigerated storage.


2014 ◽  
Vol 644-650 ◽  
pp. 112-116
Author(s):  
Lu Wei Guan ◽  
Cai Wen Ma ◽  
Jun Feng Han

A 2-DOF manipulator is modeled in PROE. In MATLAB, inverse kinematics is solved by geometric method. The desired trajectory, angular velocity and angular acceleration of each joint are obtained by the linear interpolation of parabola transition to complete the kinematics planning of the manipulator. The velocity of the end-point and the kinematics analysis are got by Newton-Euler method. In PROE, the expected trajectory of the end point is got by the simulation of the position planning. Kinematics simulation on the model is made in ADAMS. The simulation results are consistent with theoretical calculations to verify the correctness of the theory computing, which can provide an effective basis for the control of the manipulator.


2017 ◽  
Author(s):  
Sumitash Jana ◽  
Aditya Murthy

Eye and hand movements are often made in isolation but for reaching movements they are usually coupled together. While previous studies have demonstrated aspects of both kinematic and spatial coupling between eye and hand, few studies have investigated the influence of saccades on shaping a more complex curved hand movement trajectory profile. Here, using a novel obstacle avoidance task where the obstacle appeared in an infrequent number of trials, we try to establish the link between the saccade and hand trajectory. In the first part of the paper, we illustrate that the hand trajectory direction is influenced by the end location of the saccade, despite little temporal coupling between the two effectors. The x-position of the saccade end-point was related to whether the hand trajectory followed a straight or a curved path, while the y-position of the saccade end-point was related to whether the hand took a path passing from over or below the obstacle. In the second part of the paper, we establish the link between the saccade locations and hand sub-movements and observed that the number and timing of saccades and number of hand velocity peaks were related. Taken together these results indicate that saccades can influence complex hand movement trajectories.


1939 ◽  
Vol 17c (4) ◽  
pp. 97-108 ◽  
Author(s):  
Norman James ◽  
Marjorie L. Sutherland

Six 25-gm. aliquots taken from a well-mixed laboratory sample were plated, each in six replicate dilutions with four replicate plates from each dilution, for counts of fungi. The analysis of variance shows that there are not significant differences in counts of fungi among replicate dilutions from one aliquot, but that there are among aliquots from one laboratory sample. Each replicate dilution was raised and the final dilutions plated in four replicates for counts of bacteria. The data for bacterial counts show significant differences among dilutions from one aliquot, but not among aliquot samples.In a second experiment, one 25-gm. aliquot taken from a sample was diluted 1:10 and another was diluted 1:50. Each original dilution was raised to 1:5,000 in 11 replicate dilutions, which were plated in four replicates for fungi. The experiment was repeated 10 times. In this case, the data show that the 1:10 method of making the original dilution yields significant differences among the final dilutions and that the 1:50 system, which reached 1:5,000 in one transfer, is preferable. Each dilution was raised to 1:500,000 and the final dilutions were plated for bacteria in six replicates. The analysis shows that the 1:10 method is not reliable because of significant differences among dilutions and that the 1:50 method is preferable, although failing to reduce the differences to insignificance.The 1:50 and 1:100 systems of making the original dilution were compared in Experiment 3, as well as differences among aliquot samples. A fresh sample was plated in five aliquots for each system, each aliquot in ten replicate dilutions and each dilution in four replicate plates for bacteria. The 1:50 system again shows significant differences among dilutions and the 1:100 system is not preferable. Likewise, there are significant differences among aliquot samples in each case.In Experiment 4 all dilutions were raised from 1:50 original dilutions. Each trial consisted of six aliquots, raised in six replicate series of dilutions and plated in six replicate plates from each final dilution. This was repeated four times for fungal counts and six times for counts of bacteria. The analysis again shows that for fungal counts differences among dilutions are not significant, while for bacterial counts they are. Again, there are significant differences for aliquot samples in the case of both fungal and bacterial counts.In Experiments 2, 3, and 4, the plating, pouring, piling of plates in the incubator and counting of plates were carried out in one order. The analysis shows that none of these practices adds anything significant to the error of plating.As the errors of the sample used and of the dilution plated are significant, reliable information on the counts of bacteria, actinomyces, or fungi in a laboratory sample is not obtained by the usual procedures with one 25-gm. sample and one final dilution from it, regardless of the number of replicate plates made from the dilution. By the use of six aliquot samples with three replicate dilutions from each, and one plate for each dilution, the estimate would be based upon these three factors in about their proportionate weight.Only by carefully designed experiments and the application of statistical methods to check the validity of the results obtained can progress be made in developing the plate method of counting bacteria or fungi in soil to a stage where it may be used for practical application to the problems of agriculture.


1974 ◽  
Vol 57 (3) ◽  
pp. 544-547
Author(s):  
John C Kissinger

Abstract A modified resazurin test technique for rapid estimation of bacterial counts in maple sap was studied in 13 collaborating laboratories. Statistical analysis of the collaborators' results indicates that this method can rapidly identify heavily contaminated sap which would yield low grade sirup or would be unsuitable for sirup manufacture. The method has been adopted as official first action


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