scholarly journals Minimum irradiance required to inhibit microbial growth to prevent ventilatorassociated pneumonia by an endotracheal tube equipped with blue LEDs

2021 ◽  
Vol 7 (2) ◽  
pp. 239-242
Author(s):  
Ben Sicks ◽  
Christina Stock ◽  
Sarah Peter ◽  
Tobias Meurle ◽  
Katharina Hoenes ◽  
...  
Keyword(s):  
Endotracheal Tube ◽  
Artificial Respiration ◽  
Antimicrobial Properties ◽  
Glass Tube ◽  
Microbial Reduction ◽  
Microbial Pathogens ◽  
Cellular Damage ◽  
Log Reduction ◽  
Colony Forming Units ◽  
Blue Wavelength

Abstract Artificial respiration is saving lives especially in the COVID-19 pandemic, but it also carries the risk to cause ventilator-associated pneumonia (VAP). VAP is one of the most common and severe nosocomial infections, often leading to death and adding a major economic burden to the healthcare system. To prevent a proliferation of microbial pathogens that cause VAP, an endotracheal tube (ETT) equipped with blue LEDs (LED-ETT) was developed. This blue wavelength exhibits antimicrobial properties but may also harm human tracheal cells at higher irradiances. Therefore, the aim of this study was to find the minimal required irradiance for microbial reduction of 1 log level in 24 h by applying LED-ETTs. A LED-ETT with 48 blue LEDs (450 nm) was fixed in a glass tube, which served as a trachea model. The investigation was carried out with irradiations of 4.2, 6.6 and 13.4 mW/cm² at 37 °C for 24 h. The experiments were performed with Acinetobacter kookii as a surrogate of Acinetobacter baumannii, which is classified as critical by the WHO. Samples of A. kookii suspensions were taken every 4 h during irradiation from the trachea model. Bacteria concentrations were quantified by determining colony forming units (CFU)/ml. A homogeneous irradiance of only 4.2 mW/cm² generated by the blue LEDs, at a LED forward current of 3.125 mA, is sufficient to achieve a 1 log reduction of A. kookii within 24 h. The total irradiation dose within this period was 360 J/cm2. Human cells survive this dose without cellular damage. Previous studies revealed that the pathogen A. baumannii is even more sensitive to blue light than A. kookii. Therefore, blue LED-ETTs are expected to reduce A. baumannii without harming human tracheal cells.

Salmonella Surrogate Reduction Using Industrial Peanut Dry Roasting Parameters

2014 ◽  
Vol 41 (2) ◽  
pp. 72-84 ◽  
Author(s):  
D. Poirier ◽  
T. H. Sanders ◽  
J. P. Davis
Keyword(s):  
Linear Trend ◽  
Air Flow ◽  
Microbial Reduction ◽  
Case Scenario ◽  
Worst Case ◽  
Log Reduction ◽  
Color Development ◽  
Colony Forming Units ◽  
L Value ◽  
Different Origins

ABSTRACT Studies were conducted to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using a Salmonella surrogate, Enterococcus faecium, which is slightly more heat tolerant than Salmonella. Runner-type peanuts were inoculated with E. faecium and roasted in a laboratory scale roaster simulator in which temperature, airflow, airflow direction and bed depth were highly controlled, allowing for conditions that duplicate industrial dry roasting. Temperature data were collected at the top, middle and bottom of the roasting bed in addition to internal peanut temperature via thermocouples in the bed of peanuts and embedded in a peanut. Regardless of roast conditions, peanuts in the middle of the roasting bed received the least amount of heat and hence, represent the worst case scenario for microbial reduction. E. faecium reductions, reported as the logarithm of colony forming units/g (log CFU/g), followed a linear trend with increasing roasting time when peanuts were roasted at 149, 163, and 177 C, with > 5-log CFU/g reductions occurring at the middle of the peanut bed after 21, 15 and 11 min, respectively, at a bed depth of 75 mm and an air flow of 1.3 m/s. Increased air flow increased E. faecium reduction. At 16 min roast time and a 75 mm bed depth, reduction at the middle of the bed was ≤ 3-log CFU/g at 1 m/s and > 5-log CFU/g at 1.3 m/s. When all other roast parameters were held constant, decreasing bed depth also increased reduction of E. faecium in the middle of the bed. Comparing various samples roasted at 149, 163 and 177 C over a range of times, roast color (Hunter L-value) was positively correlated (R2  =  0.73) with the log reduction of E. faecium. Most peanuts with an L-value darker than 53, a common threshold for light roast had ≥ 5-log CFU/g reductions; however, further study is required, including roasting peanuts from different origins and maturity, to fully understand the implications of roast color development and microbial reduction. This work provides valuable practical information for manufacturers of roasted peanuts when validating Salmonella reductions under a particular set of roasting parameters.

scholarly journals Inactivation of Bacteria Using Bioactive Nanoparticles and Alternating Magnetic Fields

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 342
Author(s):  
Vitalij Novickij ◽  
Ramunė Stanevičienė ◽  
Rūta Gruškienė ◽  
Kazimieras Badokas ◽  
Juliana Lukša ◽  
...  
Keyword(s):  
Magnetic Fields ◽  
Foodborne Pathogens ◽  
Morphological Changes ◽  
Foodborne Pathogen ◽  
Cellular Damage ◽  
Suitable Model ◽  
Log Reduction ◽  
Invasive Infections ◽  
Alternating Magnetic Fields ◽  
Inactivation Of Bacteria

Foodborne pathogens are frequently associated with risks and outbreaks of many diseases; therefore, food safety and processing remain a priority to control and minimize these risks. In this work, nisin-loaded magnetic nanoparticles were used and activated by alternating 10 and 125 mT (peak to peak) magnetic fields (AMFs) for biocontrol of bacteria Listeria innocua, a suitable model to study the inactivation of common foodborne pathogen L. monocytogenes. It was shown that L. innocua features high resistance to nisin-based bioactive nanoparticles, however, application of AMFs (15 and 30 min exposure) significantly potentiates the treatment resulting in considerable log reduction of viable cells. The morphological changes and the resulting cellular damage, which was induced by the synergistic treatment, was confirmed using scanning electron microscopy. The thermal effects were also estimated in the study. The results are useful for the development of new methods for treatment of the drug-resistant foodborne pathogens to minimize the risks of invasive infections. The proposed methodology is a contactless alternative to the currently established pulsed-electric field-based treatment in food processing.

scholarly journals Viability of lactic acid bacteria in different components of Ogi with anti diarrhoeagenic E. coli activities

2019 ◽  
Vol 3 (6) ◽  
pp. 206-213
Author(s):  
Roseline Eleojo Kwasi ◽  
Iyanuoluwa Gladys Aremu ◽  
Qudus Olamide Dosunmu ◽  
Funmilola A. Ayeni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Culture Method ◽  
Antimicrobial Activities ◽  
Drying Methods ◽  
Bacterial Strains ◽  
E Coli ◽  
Log Reduction ◽  
Freeze Dried

Background: Ogi constitutes a rich source of lactic acid bacteria (LAB) with associated health benefits to humans through antimicrobial activities. However, the high viability of LAB in Ogi and its supernatant (Omidun) is essential. Aims: This study was carried out to assess the viability of LAB in various forms of modified and natural Ogi and the antimicrobial properties of Omidun against diarrhoeagenic E coli. Methods and Material: The viability of LAB was assessed in fermented Ogi slurry and Omidun for one month and also freeze-dried Ogi with and without added bacterial strains for two months. A further 10 days viability study of modified Omidun, refrigerated Omidun, and normal Ogi was performed. The antimicrobial effects of modified Omidun against five selected strains of diarrhoeagenic E. coli (DEC) were evaluated by the co-culture method. Results: Both drying methods significantly affected carotenoids and phenolic compounds. The Ogi slurry had viable LAB only for 10 days after which, there was a succession of fungi and yeast. Omidun showed 2 log10cfu/ml reduction of LAB count each week and the freeze-dried Ogi showed progressive reduction in viability. Refrigerated Omidun has little viable LAB, while higher viability was seen in modified Omidun (≥2 log cfu/ml) than normal Omidun. Modified Omidun intervention led to 2-4 log reduction in diarrhoeagenic E. coli strains and total inactivation of shigella-toxin producing E. coli H66D strain in co-culture. Conclusions: The consumption of Ogi should be within 10 days of milling using modified Omidun. There are practical potentials of consumption of Omidun in destroying E. coli strains implicated in diarrhea. Keywords: Ogi, Omidun, lactic acid bacteria, diarrhoeagenic Escherichia coli strains, Viability.

scholarly journals Photoactivated Self-Sanitizing Chlorophyllin-Containing Coatings to Prevent Microbial Contamination in Packaged Food

Coatings ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 328 ◽  
Author(s):  
Gracia López-Carballo ◽  
Pilar Hernández-Muñoz ◽  
Rafael Gavara
Keyword(s):  
Antimicrobial Activity ◽  
High Efficiency ◽  
Antimicrobial Properties ◽  
Methyl Cellulose ◽  
Log Reduction ◽  
Gram Positive Bacteria ◽  
Sodium Magnesium ◽  
Pet Film ◽  
Packaged Food ◽  
Sodium Copper Chlorophyllin

Chlorophyllins are semi-synthetic porphyrins obtained from chlorophyll that—when exposed to visible light—generate radical oxygen substances with antimicrobial activity. In this work, chlorophyllins incorporated with polyethylene (PE), polyvinyl alcohol (PVOH), (hydroxypropyl)methyl cellulose (HPMC), and gelatin (G) were formulated for application as coatings in packages providing antimicrobial activity after photoactivation. First, the antimicrobial properties of two porphyrins (sodium magnesium chlorophyllin, E-140, and sodium copper chlorophyllin, E-141) were analyzed against L. monocytogenes and Escherichia coli. The results indicated that E-140 was more active than E-141 and that chlorophyllins were more effective against Gram-positive bacteria. In addition, both chlorophyllins were more efficient when irradiated with halogen lamps than with LEDs, and they were inactive in dark conditions. Then, coatings on polyethylene terephthalate (PET) film were prepared, and their effect against the test bacteria was similar to that shown previously with pure chlorophyllins, i.e., greater activity in films containing E-140. Among the coating matrices, those based on PE presented the least effect (1 log reduction), whereas PVOH, HPMC, and G were lethal (7 log reduction). The self-sanitizing effect of these coatings was also analyzed by contaminating the surface of the coatings and irradiating them through the PET surface, which showed high efficiency, although the activity of the coatings was limited to L. monocytogenes. Finally, coated films were applied as separators of bologna slices. After irradiation, all the films showed count reductions of L. monocytogenes and the usual microbial load; the gelatin coating was the most effective, with an average of 3 log reduction.

scholarly journals Surface Wiping Test to Study Biocide -Cinnamaldehyde Combination to Improve Efficiency in Surface Disinfection

2020 ◽  
Vol 21 (21) ◽  
pp. 7852
Author(s):  
Joana F. Malheiro ◽  
Catarina Oliveira ◽  
Fernando Cagide ◽  
Fernanda Borges ◽  
Manuel Simões ◽  
...  
Keyword(s):  
Cetyltrimethylammonium Bromide ◽  
Bacterial Resistance ◽  
Mechanical Action ◽  
Microbial Pathogens ◽  
Health Impacts ◽  
Cross Resistance ◽  
Efficacy Evaluation ◽  
Surface Disinfection ◽  
E Coli ◽  
Colony Forming Units

Disinfection is crucial to control and prevent microbial pathogens on surfaces. Nonetheless, disinfectants misuse in routine disinfection has increased the concern on their impact on bacterial resistance and cross-resistance. This work aims to develop a formulation for surface disinfection based on the combination of a natural product, cinnamaldehyde, and a widely used biocide, cetyltrimethylammonium bromide. The wiping method was based on the Wiperator test (ASTM E2967−15) and the efficacy evaluation of surface disinfection wipes test (EN 16615:2015). After formulation optimization, the wiping of a contaminated surface with 6.24 log10 colony-forming units (CFU) of Escherichia coli or 7.10 log10 CFU of Staphylococcus aureus led to a reduction of 4.35 log10 CFU and 4.27 log10 CFU when the wipe was impregnated with the formulation in comparison with 2.45 log10 CFU and 1.50 log10 CFU as a result of mechanical action only for E. coli and S. aureus, respectively. Furthermore, the formulation prevented the transfer of bacteria to clean surfaces. The work presented highlights the potential of a combinatorial approach of a classic biocide with a phytochemical for the development of disinfectant formulations, with the advantage of reducing the concentration of synthetic biocides, which reduces the potentially negative environmental and public health impacts from their routine use.

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Cranberry, Lemon, and Lime Juice Concentrates

2003 ◽  
Vol 66 (9) ◽  
pp. 1637-1641 ◽  
Author(s):  
MARA C. L. NOGUEIRA ◽  
OMAR A. OYARZÁBAL ◽  
DAVID E. GOMBAS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Escherichia Coli O157 ◽  
Bacterial Inactivation ◽  
Lime Juice ◽  
E Coli ◽  
Log Reduction ◽  
C 32

The production of thermally concentrated fruit juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and lime juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and lime juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consistently demonstrated at −23°C (−10°F), at least 5-log E. coli O157:H7 inactivation was consistently demonstrated at −11°C (12°F), and at least 5-log L. monocytogenes inactivation was consistently demonstrated at 0°C (32°F).

Reduction of Microbial Pathogens during Apple Cider Production Using Sodium Hypochlorite, Copper Ion, and Sonication

2004 ◽  
Vol 67 (4) ◽  
pp. 766-771 ◽  
Author(s):  
STEPHANIE L. RODGERS ◽  
ELLIOT T. RYSER
Keyword(s):  
Sodium Hypochlorite ◽  
Copper Ion ◽  
Microbial Pathogens ◽  
Sodium Hypochlorite Solution ◽  
Escherichia Coli O157 ◽  
Hypochlorite Solution ◽  
Apple Cider ◽  
E Coli ◽  
Log Reduction ◽  
Pathogen Reduction

Sodium hypochlorite (100 ppm), copper ion water (1 ppm), and sonication (22 to 44 kHz and 44 to 48 kHz) were assessed individually and in combination for their ability to reduce populations of Escherichia coli O157:H7 and Listeria monocytogenes on apples and in apple cider. Commercial unpasteurized cider was inoculated to contain approximately 106 CFU/ml of either pathogen and then sonicated at 44 to 48 kHz, with aliquots removed at intervals of 30 to 60 s for up to 5 min and plated to determine numbers of survivors. Subsequently, whole apples were inoculated by dipping to contain approximately 106 CFU/g E. coli O157:H7 or L. monocytogenes, held overnight, and then submerged in 1 ppm copper ion water with or without 100 ppm sodium hypochlorite for 3 min with or without sonication at 22 to 44 kHz and examined for survivors. Treated apples were also juiced, with the resulting cider sonicated for 3 min. Populations of both pathogens decreased 1 to 2 log CFU/ml in inoculated cider following 3 min of sonication. Copper ion water alone did not significantly reduce populations of either pathogen on inoculated apples. However, when used in combination with sodium hypochlorite, pathogen levels decreased approximately 2.3 log CFU/g on apples. Sonication of this copper ion–sodium hypochlorite solution at 22 to 44 kHz did not further improve pathogen reduction on apples. Numbers of either pathogen in the juice fraction were approximately 1.2 log CFU/ml lower after being juiced, with sonication (44 to 48 kHz) of the expressed juice decreasing L. monocytogenes and E. coli O157:H7 populations an additional 2 log. Hence, a 5-log reduction was achievable for both pathogens with the use of copper ion water in combination with sodium hypochlorite followed by juicing and sonication at 44 to 48 kHz.

Novel Bacterial Immobilization Compound Effectively Decreases Bacterial Counts in Healthy Volunteers

2010 ◽  
Vol 76 (1) ◽  
pp. 15-19 ◽  
Author(s):  
Diego F. Pabon ◽  
Michael J. Yost ◽  
Giselle C. Melendez ◽  
Tamsin M. Durand ◽  
Timothy Z. Brock ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Povidone Iodine ◽  
Antimicrobial Properties ◽  
Control Group ◽  
Skin Area ◽  
Bacterial Colony ◽  
Bacterial Counts ◽  
Log Reduction ◽  
Incisional Surgical Site Infection ◽  
Skin Flora

Skin flora immobilization technology is similar in efficacy to Iodine-Povidone in healthy volunteers. We did a prospective study in a university clinic with 60 healthy volunteers. Right inguinal skin area on healthy volunteers was used to compare the antimicrobial properties of cyanoacrylate sealant (FloraSeal, Adhesion Biomedical, Wyomissing, PA) versus standard surgical preparation Povidone-iodine (Betadine, Purdue Productions, Stamford, CT). Bacterial counts were measured at different time intervals: 15 minutes, 4 hours, and 24 hours. Bacterial colony forming units were compared between Povidone-iodine and cyanoacrylate sealant. The absolute log reduction was 5.568 for Povidone-iodine (7 absolute CFU); 5.028 for cyanoacrylate (59 absolute CFU); and 5.568 for Povidone-iodine and cyanoacrylate combined (21 absolute CFU). Cyanoacrylate was able to sustain a reduction on bacterial counts at 4 hours and 24 hours of more than 99.8 per cent as compared with the control group. Cyanoacrylate microbial sealant successfully reduces bacterial counts on normal healthy skin. The results were similar to Povidone-iodine alone. We believe this technology may be an excellent means of mitigating incisional surgical site infection by reducing the risk of contamination by skin flora and warrants further testing.

Antimicrobial Activity of Allyl Isothiocyanate Used To Coat Biodegradable Composite Films as Affected by Storage and Handling Conditions†

2012 ◽  
Vol 75 (12) ◽  
pp. 2234-2237 ◽  
Author(s):  
WEILI LI ◽  
LINSHU LIU ◽  
TONY Z. JIN
Keyword(s):  
Antimicrobial Activity ◽  
Polylactic Acid ◽  
Food Packaging ◽  
Storage Time ◽  
Storage Temperature ◽  
Composite Films ◽  
Antimicrobial Properties ◽  
Allyl Isothiocyanate ◽  
Microbial Reduction ◽  
Biodegradable Composite

We evaluated the effects of storage and handling conditions on the antimicrobial activity of biodegradable composite films (polylactic acid and sugar beet pulp) coated with allyl isothiocyanate (AIT). Polylactic acid and chitosan were incorporated with AIT and used to coat one side of the film. The films were subjected to different storage conditions (storage time, storage temperature, and packed or unpacked) and handling conditions (washing, abrasion, and air blowing), and the antimicrobial activity of the films against Salmonella Stanley in tryptic soy broth was determined. The films (8.16 μl of AIT per cm2 of surface area) significantly (P < 0.05) inhibited the growth of Salmonella during 24 h of incubation at 22°C, while the populations of Salmonella in controls increased from ca. 4 to over 8 log CFU/ml, indicating a minimum inactivation of 4 log CFU/ml on films in comparison to the growth on controls. Statistical analyses indicated that storage time, storage temperature, and surface abrasion affected the antimicrobial activity of the films significantly (P < 0.05). However, the differences in microbial reduction between those conditions were less than 0.5 log cycle. The results suggest that the films' antimicrobial properties are stable under practical storage and handling conditions and that these antimicrobial films have potential applications in food packaging.

scholarly journals The Viral Hypothesis in Alzheimer’s Disease: Novel Insights and Pathogen-Based Biomarkers

2020 ◽  
Vol 10 (3) ◽  
pp. 74 ◽  
Author(s):  
Sean X Naughton ◽  
Urdhva Raval ◽  
Giulio M. Pasinetti
Keyword(s):  
Risk Factors ◽  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Innate Immune System ◽  
Antimicrobial Properties ◽  
Significant Risk ◽  
Amyloid Β ◽  
Innate Immune ◽  
Microbial Pathogens ◽  
Viral Hypothesis

Early diagnosis of Alzheimer’s disease (AD) and the identification of significant risk factors are necessary to better understand disease progression, and to develop intervention-based therapies prior to significant neurodegeneration. There is thus a critical need to establish biomarkers which can predict the risk of developing AD before the onset of cognitive decline. A number of studies have indicated that exposure to various microbial pathogens can accelerate AD pathology. Additionally, several studies have indicated that amyloid-β possess antimicrobial properties and may act in response to infection as a part of the innate immune system. These findings have led some to speculate that certain types of infections may play a significant role in AD pathogenesis. In this review, we will provide an overview of studies which suggest pathogen involvement in AD. Additionally, we will discuss a number of pathogen-associated biomarkers which may be effective in establishing AD risk. Infections that increase the risk of AD represent a modifiable risk factor which can be treated with therapeutic intervention. Pathogen-based biomarkers may thus be a valuable tool for evaluating and decreasing AD risk across the population.

Sign in / Sign up

Export Citation Format

Share Document