A Resuscitation/Selection System for Rapid Determination of Salmonella in Foods

1991 ◽  
Vol 74 (3) ◽  
pp. 522-525 ◽  
Author(s):  
Alain Martin ◽  
Stanley E Katz
Keyword(s):  
Sodium Selenite ◽  
Rapid Determination ◽  
Sodium Thiosulfate ◽  
Selective Medium ◽  
Present System ◽  
Selection System ◽  
Sodium Pyruvate ◽  
Chicken Fat ◽  
Egg Products

Abstract A resuscitation medium was developed consisting of a trypticase soy broth base supplemented with 0.5% yeast extract, 0.25% sodium pyruvate, 0.01% sodium thioglycollate, and 0.1% chicken fat. After a resuscitation period of 4 h, the medium was made selective by addition of either sodium thiosulfate, bile salts and iodine, or sodium selenite and Lcystine. The now selective medium was incubated for 16 h. The presence or absence of Salmonella was determined by the Salmonella-Tek antibody-based detection kit. The present system was compared with a method of the Bacteriological Analytical Manual(BAM) for naturally contaminated foods. Nineteen egg products were screened; 3/19 were positive using the BAM method, 9/19 were positive using the present system. Seventeen chicken samples were assayed; 10/17 were positive using the BAM method; 13/17 were positive using the present system. Of 8 pepper samples, 4/8 were positive using the BAM method; 6/8 were positive using the present system. Of 8 spice samples, 6/8 were positive using the BAM method, 7/8 were positive using the present system. Of 6 onion products sampled, 5/6 were positive using the BAM method; 6/6 were positive using the present system.

Rapid Determination of Listeria monocytogenes in Foods Using a Resuscitation/Selection/Kit System Detection

1993 ◽  
Vol 76 (3) ◽  
pp. 632-634 ◽  
Author(s):  
Alain Martin ◽  
Stanley E Katz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Nalidixic Acid ◽  
Yeast Extract ◽  
Rapid Determination ◽  
Sodium Pyruvate ◽  
Chicken Fat

Abstract A resuscitation medium consisting of a trypticase soy broth base supplemented with 0.5% yeast extract, 0.25% sodium pyruvate, 0.01 % sodium thiogly col late, and 0.1 % chicken fat was used in the resuscitation of heat-injured and freeze-injured cells of Listeria monocytogenes. After a resuscitation period of 4-h, the medium was made selective through the addition of nalidixic acid, acriflavin, and cycloheximide. The organisms were incubated in the selectivized medium at 35°C for an additional 16 h. The numbers of resuscitated Listeria monocytogenes cells rose from 101 to 107 cells/mL in 20 h. Similar numbers of Staphylococcus aureus, Escherichia coli, and Salmonella bonn were grown together with Listeria monocytogenes; these organisms did not inhibit the growth of Listeria monocytogenes nor interfere with its detection by the Listeria-Tek kit system. The resuscitation/selection/ kit system (RSK) was compared with the methodology in the Bacteriological Analytical Manual (BAM) for the detection of Listeria monocytogenes in 22 naturally contaminated cheese samples: 8 of these were positive by the BAM system and 12 were positive by the RSK system. The 8 Listeria positives found by the BAM system were positive by the RSK system. All 12 Listeria-presumptive positive samples by the RSK system were confirmed to be Listeria monocytogenes. The use of the RSK system enhanced the recovery of the pathogen, and detection was accomplished within 24 h.

EXPRESS METHOD FOR DETERMINING OF IODINE NUMBER IN FATS AND OILS

2019 ◽  
Author(s):  
В.И. МАРТОВЩУК ◽  
Е.В. МАРТОВЩУК ◽  
А.А. ЛОБАНОВ ◽  
И.В. РЫБАНЧУК ◽  
Ю.Ш. ЮСУПОВА
Keyword(s):  
Iodine Number ◽  
Rapid Determination ◽  
Sodium Thiosulfate ◽  
Fats And Oils ◽  
Alcoholic Solution ◽  
Test Substance ◽  
Blue Color ◽  
Express Method ◽  
Excess Iodine

Разработан экспресс-метод определения йодного числа в жирах и маслах, исключающий применение агрессивных и токсичных реагентов и значительно сокращающий длительность измерения. Разработанный метод позволяет определить показатель степени непредельности жиров и масел, жиросодержащих пищевых продуктов. Методика предусматривает предварительную обработку масел в МХА. Затем навеску исследуемого вещества от 0,03 до 0,05 г, взятую с точностью до ± 0,0002 г, помещают в сухую коническую колбу с притертой пробкой. В колбу вносят 10 см3спирто-эфирной смеси (1 : 1), тщательно перемешивают. Затем к навеске добавляют 30 см3 спиртового раствора йода концентрацией 0,1 моль/дм3, перемешивают. Приливают 100 см3 дистиллированной воды. Колбу закрывают пробкой, встряхивают и выдерживают в темноте 20 мин. Избыточный йод оттитровывают раствором тиосульфата натрия концентрацией 0,1 моль/дм3. Перед окончанием титрования, когда раствор приобретет соломенно-желтый цвет, добавляют 1 см31%-го раствора крахмала и титруют до исчезновения синей окраски. Относительная погрешность определения йодного числа по разработанной методике невелика – от 0,141 до 0,149% при надежности 0,95. Разработанный метод рекомендован для оперативного определения йодных чисел масел и жиров в производственных и лабораторных условиях. Оперативность метода позволяет быстро вносить изменения в технологические процессы и обеспечивать стабильность производства и качества продукции. The express method of determination of iodine number in fats and oils, excluding the use of aggressive and toxic reagents and significantly reducing the duration of measurement, has been developed. The developed method allows define degree of unsaturated of the fats and oils containing fat of products. The technique involves the pretreatment of oils in a techno-chemical activator. Then the sample of the test substance from 0,03 to 0,05 g, taken with an accuracy of ± 0,0002 g, is placed in a dry conical flask with a ground glass stopper. In the flask make 10 cm3alcohol-ether mixture (1 : 1), mix sample thoroughly. Then add 30 cm3of an alcoholic solution of iodine with a concentration of 0,1 mol/dm3to the sample, mix. Then, pour 100 cm3of the distilled water. The flask is closed with a stopper, shaken and kept in the dark for 20 min. Excess iodine is titrated with a solution of sodium thiosulfate concentration of 0,1 mol/dm3. Before the end of titration, when the solution becomes straw yellow, add 1 cm3 of 1% starch solution and titrate until the blue color disappears. The relative error in the determination of the iodine number by the developed method is small – from 0,141 to 0,149% with a reliability of 0,95; that allows us to recommend the developed method for the rapid determination of iodine numbers of oils and fats in production and laboratory conditions. The efficiency of the method allows you to quickly make changes in technological processes and ensure the stability of production and product quality.

Weak Beam Imaging and Diffraction Studies of Stacking Faults in Silicon

1976 ◽  
Vol 34 ◽  
pp. 590-591
Author(s):  
T. Y. Tan ◽  
W. K. Tice
Keyword(s):  
Fast Neutron ◽  
Rapid Determination ◽  
Stacking Faults ◽  
Imaging Method ◽  
Large Reduction ◽  
Dislocation Loops ◽  
Fringe Spacing ◽  
Weak Beam ◽  
Kinematical Theory

In studying ion implanted semiconductors and fast neutron irradiated metals, the need for characterizing small dislocation loops having diameters of a few hundred angstrom units usually arises. The weak beam imaging method is a powerful technique for analyzing these loops. Because of the large reduction in stacking fault (SF) fringe spacing at large sg, this method allows for a rapid determination of whether the loop is faulted, and, hence, whether it is a perfect or a Frank partial loop. This method was first used by Bicknell to image small faulted loops in boron implanted silicon. He explained the fringe spacing by kinematical theory, i.e., ≃l/(Sg) in the fault fringe in depth oscillation. The fault image contrast formation mechanism is, however, really more complicated.

Methods for rapid determination of pecan (Carya illinoensis) seed viability

2017 ◽  
Vol 45 (2) ◽  
pp. 455-464
Author(s):  
T.T. Xue ◽  
J. Liu ◽  
Y.B. Shen ◽  
G.Q. Liu
Keyword(s):  
Rapid Determination ◽  
Seed Viability ◽  
Carya Illinoensis
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