Chemical Inhibition of Growth of Fish Spoilage Bacteria

1944 ◽  
Vol 6c (3) ◽  
pp. 257-266 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Fish Muscle ◽  
Ethyl Formate ◽  
Ethylene Dichloride ◽  
Sodium Chlorite ◽  
Inhibition Of Growth ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Pure Cultures ◽  
Chloramine T ◽  
Chemical Inhibition

Inhibition of the growth of fish spoilage bacteria in naturally contaminated fish muscle, and in some instances of pure cultures of such organisms cultivated on laboratory media, by penicillic acid, 4-methoxy-2:5 toluquinone, methyl formate, ethyl formate, ethylene oxide, propylene oxide, methyl ether, ethyl ether, chloroform, ethylene dichloride, ethyl chloride, 1:4 dioxane, Chloramine B, Chloramine T, a mixture of isomeric glycerol formais, sodium chlorite, sodium benzoate, sodium nitrite, and one patent fish preservative was investigated. The results are discussed and are summarized in detail.

Action of Nitrates and Nitrites on Bacteria

1944 ◽  
Vol 6c (3) ◽  
pp. 233-242 ◽  
Author(s):  
H. L. A. Tarr
Keyword(s):  
Culture Medium ◽  
Fish Muscle ◽  
Experimental Conditions ◽  
Acid Ph ◽  
Fish Spoilage ◽  
Spoilage Bacteria

The amount of NaNO2 formed by reduction of NaNO3 by growing heterotrophic fish spoilage bacteria depended largely on the pH of the culture medium used. Thus NaNO2 formation was strongly inhibited in media controlled at acid pH, but amounts as high as 6,950 p.p.m. were formed when the pH was permitted to rise unchecked. NaNO3, in presence or absence of 200 p.p.m. of NaNO2, had either a very trivial effect, or no effect, on the growth of fish spoilage bacteria in broth medium or fish muscle, and it was either not, or but feebly, reduced in fish muscle under the experimental conditions.

Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria

2020 ◽  
Vol 40 (5) ◽  
Author(s):  
Qiuying Li ◽  
Jinxiu Xu ◽  
Dongdong Zhang ◽  
Keli Zhong ◽  
Tong Sun ◽  
...  
Keyword(s):  
Edible Film ◽  
Fish Spoilage ◽  
Spoilage Bacteria

Incidence, Radioresistance, and Behavior of Psychrobacter spp. in Rabbit Meat

2005 ◽  
Vol 68 (3) ◽  
pp. 538-543 ◽  
Author(s):  
JOSÉ M. RODRÍGUEZ-CALLEJA ◽  
MARGARET F. PATTERSON ◽  
ISABEL GARCÍA-LÓPEZ ◽  
JESÚS A. SANTOS ◽  
ANDRÉS OTERO ◽  
...  
Keyword(s):  
Similar Increase ◽  
Chilled Storage ◽  
Relative Incidence ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Pure Cultures ◽  
Maximum Cell ◽  
Rabbit Meat ◽  
Cell Densities ◽  
And Behavior

The relative incidence of Psychrobacter spp. in rabbit meat, the radioresistance of these bacteria, and the growth of nonirradiated and irradiated psychrobacter isolates, alone and in coculture, during chilled storage of inoculated sterile rabbit meat was investigated. Psychrobacter spp. accounted for 4.2% of the storage psychrotrophic flora of 30 rabbit carcasses. The radiation D10-values of 10 Psychrobacter isolates, irradiated at 4°C in minced rabbit meat, ranged from 0.8 to 2.0 kGy, with significant (P < 0.05) differences among strains. Over 12 days of storage at 4°C, pure cultures of two nonirradiated psychrobacter strains (D10 = 2 kGy) were capable of substantial increases (up to 3 log CFU/g) in sterile rabbit meat, but when the fastest growing strain was cocultured with Pseudomonas fluorescens and Brochothrix thermosphacta isolates, maximum cell densities and growth rates were significantly (P < 0.01) lower. After irradiation (2.5 kGy) of pure cultures in sterile rabbit meat, surviving cells of both Psychrobacter strains decreased for a period of 5 to 7 days and then resumed multiplication that, at day 12, resulted in a similar increase (1.6 to 1.7 log CFU/g) over initial survivor numbers. When irradiated in combination with the spoilage bacteria, one of the strains required 12 days to reach initial numbers. In conclusion, Psychrobacter spp. are radioresistant nonsporeforming bacteria with a low relative incidence among the storage flora of rabbit meat, unable to compete with food spoilage bacteria in this ecosystem and apparently not a major contributor to the spoilage of rabbit meat after irradiation.

The Surface Concept in Measurement of Fish Spoilage

1942 ◽  
Vol 6a (1) ◽  
pp. 53-62 ◽  
Author(s):  
A. J. Wood ◽  
G. J. Sigurdsson ◽  
W. J. Dyer
Keyword(s):  
Human Consumption ◽  
Plate Method ◽  
Fish Products ◽  
Surface Ph ◽  
Contact Plate ◽  
Fish Spoilage ◽  
Spoilage Bacteria ◽  
Composite Samples ◽  
Surface Changes

The contact plate method as used for cod muscle has revealed that the major changes rendering fish unfit for human consumption can be attributed almost entirely to surface pollution of the fish with spoilage bacteria. This is confirmed by three chemical tests, trimethylamine, tyrosine, and surface pH. The relative rates of increase in all three are much greater at the surface than in the interior of cod and haddock fillets. The more rapid surface changes are taken as evidence that tests for spoilage in fish products should be based on samples from the surface of the products and not from composite samples.

scholarly journals Inhibition of Intracellular Growth of Salmonella enterica Serovar Typhimurium in Tissue Culture by Antisense Peptide-Phosphorodiamidate Morpholino Oligomer

2009 ◽  
Vol 53 (9) ◽  
pp. 3700-3704 ◽  
Author(s):  
Georgi M. Mitev ◽  
Brett L. Mellbye ◽  
Patrick L. Iversen ◽  
Bruce L. Geller
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enterica Serovar Typhimurium ◽  
Viable Cell ◽  
Start Codon ◽  
Intracellular Bacteria ◽  
Inhibition Of Growth ◽  
Serovar Typhimurium ◽  
Pure Cultures ◽  
Phosphorodiamidate Morpholino Oligomers ◽  
Antisense Peptide

ABSTRACT Two types of phosphorodiamidate morpholino oligomers (PMOs) were tested for inhibition of growth of Salmonella enterica serovar Typhimurium. Both PMOs have the same 11-base sequence that is antisense to the region near the start codon of acpP, which is essential for lipid biosynthesis and viability. To the 3′ end of each is attached the membrane-penetrating peptide (RXR)4XB (R, X, and B indicate arginine, 6-aminohexanoic acid, and β-alanine, respectively). One peptide-PMO (AcpP PPMO) has no charge on the PMO moiety. The second PPMO has three cations (piperazine) attached to the phosphorodiamidate linkages (3+Pip-AcpP PPMO). A scrambled-sequence PPMO (Scr PPMO) was synthesized for each type of PMO. The MICs of AcpP PPMO, 3+Pip-AcpP PPMO, and either one of the Scr PPMOs were 1.25 μM (7 μg/ml), 0.156 μM (0.94 μg/ml), and >160 μM (>900 μg/ml), respectively. 3+Pip-AcpP PPMO at 1.25 or 2.5 μM significantly reduced the growth rates of pure cultures, whereas AcpP PPMO or either Scr PPMO had no effect. However, the viable cell count was significantly reduced at either concentration of 3+Pip-AcpP PPMO or AcpP PPMO, but not with either Scr PPMO. In other experiments, macrophages were infected intracellularly with S. enterica and treated with 3 μM 3+Pip-AcpP PPMO. Intracellular bacteria were reduced >99% with 3+Pip-AcpP PPMO, whereas intracellular bacteria increased 3 orders of magnitude in untreated or Scr PPMO-treated cultures. We conclude that either AcpP PPMO or 3+Pip-AcpP PPMO inhibited growth of S. enterica in pure culture and that 3+Pip-AcpP PPMO reduced intracellular viability of S. enterica in macrophages.

An Evaluation of Historical Bleaching with Chlorine Dioxide Gas, Sodium Hypochlorite, and Chloramine-T at the Fogg Art Museum

2012 ◽  
Vol 33 (3-4) ◽  
Author(s):  
Theresa Smith
Keyword(s):  
Twentieth Century ◽  
Formic Acid ◽  
Sodium Hypochlorite ◽  
Chlorine Dioxide ◽  
Art Museum ◽  
Sodium Chlorite ◽  
Chlorine Dioxide Gas ◽  
Brightness Reversion ◽  
Chloramine T

AbstractIn the mid-twentieth century, drawings by Jean-Auguste-Dominique Ingres at the Fogg Art Museum were treated with chemical bleaches such as chlorine dioxide gas, sodium hypochlorite, and chloramine-T. Fifty years later, the darkened condition of the drawings was attributed to bleaching with chlorine dioxide gas. This paper discusses the three methods developed by Rutherford John Gettens to generate chlorine dioxide gas from sodium chlorite, formaldehyde and formic acid, examines the use of these bleaching methods to treat Ingres drawings at the Fogg, and discusses the sodium hypochlorite and chloramine-T bleaching methods also in use at the time. The treatments of two Ingres drawings are compared and evaluated in light of later bleaching studies and the current condition of each drawing. All of these historical bleaching methods, as practiced on the works studied, contributed to the darkening and colour/brightness reversion of drawings.

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