A Study to Evaluate the Efficacy of an 810-nm Diode Laser in the Maintenance of Dental Implants: A Peri-Implant Sulcular Fluid Analysis

2020 ◽  
Vol 46 (4) ◽  
pp. 381-388
Author(s):  
Prerna Sanjay Ghodke ◽  
Rashmi Hegde ◽  
Waqas Ansari ◽  
Sangeeta Muglikar ◽  
Alia S. Dholkawala
Keyword(s):  
Real Time ◽  
Dental Implants ◽  
Diode Laser ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Microbiological Analysis ◽  
Median Percentage ◽  
Fluid Analysis

Biological implant failures are primarily related to biofilm, which can lead to peri-mucositis and, further on, peri-implantitis. The 810-nm diode laser has an affinity for pigmented chromophores, so its use in the peri-implant sulcus has a significant bactericidal effect on the black-pigmented anaerobes such as Porphyromonas gingivalis. Therefore, it can be used to eliminate or reduce the bacterial count in the peri-implant sulcular fluid (PISF), thus increasing the life of the implants and reducing the chances of failure. The purpose of this study was to evaluate the efficacy of the 810-nm diode laser for the maintenance of dental implants and its use as a regular in-office tool for limiting the microbiological count in the PISF. Twenty patients undergoing implant treatment at the Department of Periodontology and Oral Implantology were randomly selected for the study. PISF samples were collected before and after the sulcus was lased with an 810-nm diode laser and sent for quantitative microbiological analysis using universal bacterial count, and the quantity of P gingivalis was evaluated using real-time polymerase chain reaction (PCR). The analysis revealed that after diode application, the median percentage drop in the microbial count was 76.67% and the median percentage drop in P gingivalis count was 99.28%. The use of an 810-nm diode laser resulted in the following outcomes: (1) drastic reduction in the total bacterial count around the implant and (2) significant reduction in the P gingivalis count, as evaluated by real-time PCR.

Incidence of Microorganisms on Environmental Surfaces in Some Secondary Schools in Birnin Kebbi, Kebbi State, Nigeria

2019 ◽  
pp. 1-14
Author(s):  
Famubo, Joseph A. ◽  
Oladunjoye, Bunmi B. ◽  
Sofoluwe, Yetunde O.
Keyword(s):  
Secondary School ◽  
Secondary Schools ◽  
Representative Sample ◽  
School Setting ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Mannitol Salt Agar ◽  
Environmental Surfaces ◽  
Bacteria And Fungi

Due to the ubiquitous nature of bacteria and fungi, the microbiological analysis of environmental surfaces (chairs, tables, floors, hand rails, toilet door knobs and class door knobs) of five (5) secondary schools in Birnin Kebbi metropolis was carried out. Surface swabbing method was used for the collection of a representative sample on the surfaces. Media such as Nutrient agar, Eosin methylene blue, Sabouraud dextrose agar, and Mannitol salt agar were used for the isolation of the organisms. The total bacterial count ranged from 1.1×102 to 9.9×103 CFU/ml, while the total fungi count ranged from 0.0 to 3.6 ×103 CFU/ml. The bacteria isolated include: Corynebacterium kutsceri, Lactobacillus casei, Bacillus sphaerious, Staphlococcus aureus, Bacillus subtilis, Aeromonas spp, staphylococcus epidermidis, Pseudomonas spp, Micococcus varians, while the fungi isolated include Rhizopus stolonifer, Saccharyomyces cerevisae, Alternaria alternate, Aspergillus niger, Mucor spp., Fusarium spp. The isolation of these organisms followed series of procedures, starting with samples collected with swab sticks emulsified with peptone water, followed by the sterile dilution of each sample to a factor of 10-1 for chairs, tables, hand rail and door knobs while floor was diluted to a factor of 10-2. One millilitre (1ml) aliquots of which was used as a representative sample used for isolation of pure colonies was followed by series of biochemical test to confirm the identification of each isolate. Despite the routine cleaning practiced in secondary school setting, isolation of microorganisms from secondary school setting is inevitable.

scholarly journals Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

2021 ◽  
Vol 10 (2) ◽  
pp. 383-397
Author(s):  
Saleem Ehsan ◽  
Zahir Al-Attabi ◽  
Nasser Al-Habsi ◽  
Michel R. G. Claereboudt ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Shelf Life ◽  
Electronic Nose ◽  
Principal Component ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Accurate Estimation ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Linear Discriminant

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

scholarly journals Effect of fortification of skim milk with coconut milk on the proximate composition and manufacture of dahi, a traditional sweet curd

2016 ◽  
Vol 2 (2) ◽  
pp. 247-252
Author(s):  
Md Rezaul Hai Rakib ◽  
Morsheda Yesmin ◽  
Md Abu Hemayet ◽  
Md Ahsanul Kabir ◽  
Md Nurul Islam
Keyword(s):  
Nutritional Value ◽  
Skim Milk ◽  
Bacterial Count ◽  
Coconut Milk ◽  
Partial Replacement ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Alternative Source ◽  
Organoleptic Score ◽  
Different Levels

The experiment was conducted to measure the feasibility of partial replacement of skim milk with different levels of coconut milk in the manufacture of dahi. Skimmed milk was replaced by 0, 5, 10, 15 and 20% of coconut milk to produce Dahi designated as A, B, C, D and E. All the samples were analyzed for organoleptic, chemical and microbiological qualities. Replacement of skim milk up to 10% with coconut milk increased total organoleptic score but score decreased when level of coconut milk was 15% and 20%. Dahi manufactured by incorporating 5% coconut milk gave superior results for body and consistency and also for colour and texture. In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while protein and pH content were significantly decreased in Dahi samples. Total bacterial count was higher in the dahi manufactured by replacement of coconut milk than control. It could be concluded that 5 and 10% replacement of skim milk with coconut milk for the manufacturing of Dahi was acceptable and reduced the production cost and they were better in compare to others, according to organoleptic, chemical and microbiological analysis. The work showed the potential of coconut as an alternative source of skim milk in dahi manufacturing with improved nutritional value and consumer acceptability.Asian J. Med. Biol. Res. June 2016, 2(2): 247-252

Electric pasteurizer of milk.

10.12737/1353 ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. 80-83
Author(s):  
Родионова ◽  
Anastasiya Rodionova ◽  
Новикова ◽  
Galina Novikova
Keyword(s):  
Electromagnetic Field ◽  
Cylindrical Cavity ◽  
Cavity Resonator ◽  
Bacterial Count ◽  
Bactericidal Effect ◽  
Ultraviolet Rays ◽  
Total Bacterial Count ◽  
Physical Factors ◽  
Regional Flow ◽  
The Impact

There were designed, manufactured and tested in a production a setting for disinfection of milk by exposure of physical factors, which has a new design concept of the working part in the form of a cylindrical cavity resonator, coupled to a reservoir of the ultrasonic generator, located in the shielding enclosure. The technological scheme of milk pasteurization in the developed electric pasteurizer comprises the steps of: supplying milk into the cavity, dielectric heating milk in a cylindrical cavity; the heating of milk due to the impact of the regional flow of electromagnetic field of microwave at its end from the cavity to the reservoir of the ultrasonic generator; cavitational heating milk in the tank of the ultrasonic generator; repeatedly pumping milk with a pump on the milk line; the bactericidal effect of ultraviolet rays on the flow of milk through the milk line; drain the milk in aseptic packaging. The study the dynamics of heating milk by combined effect of physical factors such as ultrasonic vibration and electromagnetic field of microwave, showed that the increase in temperature was over 200 ... 240ºC with 47 ... 48ºC. The study of microbiological parameters of bacterial contamination of milk with 5,1 * 106 KFU/cm3 showed that during the disinfection of milk by combined action of physical factors the total bacterial count (TBC) decreased to 100,000 KFU/cm3.

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

scholarly journals Supplemental Effects of Eucalyptus (Eucalyptus camaldulensis) Leaves on Growth Performance, Carcass Characteristics, Blood Biochemistry and Immune Response of Growing Rabbits

2019 ◽  
Vol 19 (3) ◽  
pp. 779-791 ◽  
Author(s):  
Moataz Fathi ◽  
Magdy Abdelsalam ◽  
Ibrahim Al-Homidan ◽  
Tarek Ebeid ◽  
Mohamed Shehab-El-Deen ◽  
...  
Keyword(s):  
Immune Response ◽  
Growth Performance ◽  
Eucalyptus Camaldulensis ◽  
Bacterial Count ◽  
Feed Additive ◽  
Control Group ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Feed Conversion ◽  
High Level

AbstractThis research aimed to study the effect of dietary eucalyptus (Eucalyptus camaldulensis) leaves powder (EL) on growth performance, blood parameters, immune response and caecal microbiota in 84 growing Jabali and V-Line rabbits raised under high environmental temperature. The experiment started at 10 weeks of age and lasted 6 weeks. Rabbits were randomly distributed into three dietary eucalyptus treatments; control (no EL) and two groups supplemented with 0.1% and 0.2% EL powder. Rabbits were weighed at the beginning and at the end of the experiment. Feed intake, weight gain and feed conversion ratio were determined. Cell-mediated immune response was evaluated. At the end of the experiment, 54 rabbits were slaughtered (nine rabbits/sub-group). The results showed that the high level of EL (0.2%) had a negative effect on growth performance, dressing %, mid part % and significantly increased cell-mediated response. Rabbits fed the high level of EL showed shortening in caecum length. Significant linear reduction of total bacterial count and E. coli was observed in both groups given either 0.1% or 0.2% EL compared to the control group. Similar trend was found in the percentage of Salmonella sp. detection in both breeds. Jabali rabbits were significantly heavier than V-line rabbits and had better FCR and carcass traits except for fore part %. Additionally, they showed lower total microbial count. The current study indicated that EL could be utilized as an effective feed additive to improve cellular immunity and to reduce caecal bacterial counts in rabbits raised under high ambient temperature.

scholarly journals Assessment of physicochemical, microbiological, mineral and heavy metal parameters of honey

2021 ◽  
Vol 4 (1) ◽  
pp. 013-018
Author(s):  
Bello Muhammed Magaji ◽  
Bamidele Joshua Awogbemi ◽  
Agnes Yemisi Asagbra ◽  
Fatunmibi Omolara Omowumi ◽  
Femi Maroof Adams
Keyword(s):  
Bacterial Count ◽  
Total Solid ◽  
Reducing Sugar ◽  
National Standards ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Acidity ◽  
Mineral Analysis ◽  
Physico Chemical ◽  
Metallic Contaminants

The qualities of the honey were evaluated using the following attributes Physico-chemical, Microbiological, minerals and metallic contaminants respectively. The Physico-chemical analysis revealed a moisture content of 17.45%, Ash 0.64%, Total solid 81.25%, Fat 0.64%, Protein 0.25%, Fibre 0.03%, Total carbohydrate81.22%, Energy value of 329.5 Kcal, [email protected], Sucrose content 5.48%, Nitrogen content 0.004%, Total acidity 3.45%, Reducing sugar 61.82%, insoluble water content 0.06%, Refractive index of 1.477, and Specific gravity of 1.234 respectively. The microbiological analysis showed a total bacterial count TBC of 7x102 cfu/g, Yeast count 2x101cfu/g and Mould count 2x101cfu/g, which was within the national standards range by SON as 1x102 cfu/g, 5x101 cfu/g, and 5x101 cfu/g respectively while the Coliform count, Escherichia count, Salmonella count, Staphylococus count and Clostridium count were not detected this research. Generally, honey may contain organisms from bees, soil, air and dust that may be introduced during post-harvest handling. This is evidence that honey is well preserved against bacteria so that these organisms would not survive unfavourable conditions. The mineral analysis showed the presences of potassium{K), Calcium (Ca), Sodium (Na), Magnesium (Mg), Zink (Zn), Iron (Fe) Arsenic (As) respectively with values of 70.5, 21.0, 95.0,12.0, 1.3, 1.0, and 1.0 (Mg/100g) while Cupper and Lead were not detected.

scholarly journals Fertility Index and Microbial Population of Acid Sand Receiving Cassava Mill Effluent in of Uyo, Nigeria

2020 ◽  
Vol 3 (2) ◽  
Keyword(s):  
Soil Fertility ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Discharge Data ◽  
Fertility Index ◽  
Fertility Status ◽  
Effluent Discharge ◽  
Soil Fertility Index ◽  
And Control

A study was conducted to examine the changes in fertility and microbial indices of acid sand, under cassava effluent discharge at varying periods. Three cassava mill sites at Uyo discharging cassava effluent within three periods: less than 5 years discharge, 10 years discharge and 15 years discharges were used. Adjacent plots to each of the sites served as control. Soil samples were collected on the surface along the discharge strides in the morning, afternoon and evening. Measured soil nutrients were fitted into fertility index to determine the fertility status while total bacterial count, total fungal count for mold were the parameters used to assed the microbial count as influenced by cassava mill effluent discharge. Data were analyzed using descriptive statistics and analysis of variance at 5% probability level. Soil fertility index was greater in discharge site of 15 years (25) compared to 10 years (10), less than 5 years (7) and control (12). Total bacterial count was significantly high in site with 15 years discharge period (6.36cfug-1) compared to 10 years (2.88cfug-1), less than 5 years (2.72cfug-1) and control (3.83cfug-1). Total fungal count for mold was significantly high in site with 15 years discharge period (4.32cfug-1) compared to 10 years (3.27cfug-1), less than 5 years (2.18cfug-1) and control (3.77cfug-1). Calcium was significantly highest at noon (4.7cmol.kg-1) under less than 5 years period and in the morning (5.1cmol.kg-1) at site with 10 years period of discharge whereas Ca was highest in the evening (6.00 cmol.kg-1) in location that received effluent for 15 years. High soil fertility due to increase in population of microbes status was seen in the site receiving effluent for 15 years compared to other periods.

scholarly journals Influence of Ozone on the Biochemical Composition of Birch Sap

2021 ◽  
Vol 11 (7) ◽  
pp. 2965
Author(s):  
Simona Paulikienė ◽  
Justas Mingaila ◽  
Vladas Vilimas ◽  
Edmundas Bartkevičius ◽  
Pranas Viskelis ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Biochemical Composition ◽  
Statistical Significance ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Ozone Treatment ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Total Sugars ◽  
Number Of Microorganisms

Studies have shown that ozone is a good oxidizer and a strong disinfectant. There are many uses for ozone in the food industry, but there is relatively little information about the influence of ozone on biochemical composition and the capacity to reduce the number of microorganisms in birch sap. In this study, sap was ozonated at different intervals for 5 min (O3: 0.087 ± 0.009 mg L−1), 10 min, 15 min, 20 min, 25 min, or 30 min (O3: 0.99 ± 0.09 mg L−1). The parameters of the birch sap were studied immediately after the ozone treatment as well as during storage for seven days at 2 °C and for five days at 20 °C. The parameters of ozonated birch sap were compared with the parameters of fresh sap (control). The microbiological analysis included total bacterial count, lactic acid bacterial count, and yeast and mold count. Birch sap color, pH, titratable acidity, and ºBrix values were also determined. Evaluation of monosaccharides, sucrose, total sugars, and ascorbic acid was carried out in fresh sap as well as sap ozonated for 30 min, immediately after ozonation. The results show the statistical significance of the inactivation of microorganisms after treatment in most cases. The microorganism counts gradually reduced with increasing intervals of ozone treatment. The best results were obtained after 25 and 30 min of ozonation. Ozone treatment did not significantly influence the pH, titratable acidity, or °Brix statistically. Values of monosaccharides, sucrose, total sugars, and ascorbic acid were influenced within the margin of error. Ozone had a significant influence on the chroma and hue angle.

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