scholarly journals Broiler recycled litter treatments against Clostridium perfringens and enterobacteria in conventional and dark house systems

2021 ◽  
Vol 56 ◽  
Author(s):  
João Paulo Benedet ◽  
Fernanda Felicetti Perosa ◽  
Isabela Gimenes da Silva ◽  
Marcella Zampoli Troncarelli ◽  
Ricardo Hummes Rauber ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Bacterial Load ◽  
Combined Treatment ◽  
Poultry Litter ◽  
Microbiological Analysis ◽  
Broiler Litter ◽  
Subsequent Application ◽  
Conventional Systems ◽  
Broiler House

Abstract: The objective of this work was to evaluate the effectiveness of quicklime and shallow fermentation applications on the reduction of Clostridium perfringens and enterobacteria in recycled poultry litter, in dark house and conventional systems. Eighty litter samples were evaluated, being divided into four groups: litter treated with quicklime in dark house; litter treated with shallow fermentation and quicklime in dark house; and litter treated with quicklime in conventional broiler house; litter treated with shallow fermentation and quicklime in conventional broiler house. Samples were collected one day before slaughter and five days after litter treatment and were subjected to the quantitative microbiological analysis of enterobacteria and C. perfringens. The bacterial load in pre-treated litter was similar between the dark house and conventional systems. The groups treated only with quicklime showed a significant reduction of enterobacteria in both systems. The reduction of C. perfringens was only observed in the litter group treated with shallow fermentation and quicklime, in conventional broiler house. The use of 500 g m-2 quicklime is the most effective method to reduce enterobacteria load in broiler litter both in the dark house and conventional broiler house systems. The combined treatment of shallow fermentation for seven days with the subsequent application of 500 g m-2 quicklime is efficient for the reduction of C. perfringens in broiler litter, in conventional broiler house.

scholarly journals Effectiveness of 0.66% Povidone-Iodine Eye Drops on Ocular Surface Flora before Cataract Surgery: A Nationwide Microbiological Study

2021 ◽  
Vol 10 (10) ◽  
pp. 2198
Author(s):  
Rosario Musumeci ◽  
Pasquale Troiano ◽  
Marianna Martinelli ◽  
Matteo Piovella ◽  
Claudio Carbonara ◽  
...  
Keyword(s):  
Cataract Surgery ◽  
Ocular Surface ◽  
Povidone Iodine ◽  
Bacterial Species ◽  
Bacterial Flora ◽  
Bacterial Load ◽  
Controlled Study ◽  
Eye Drops ◽  
Microbiological Analysis ◽  
Contralateral Eye

A multicenter, nonrandomized, prospective, controlled study was conducted to evaluate, as perioperative prophylactic treatment, the anti-infective effectiveness of 0.66% povidone-iodine eye drops (IODIM®) against the bacterial flora of the conjunctival surface of patients who undergo cataract surgery. Eye drops containing 0.66% povidone-iodine were applied to the eye undergoing cataract surgery; the untreated contralateral eye was used as control. One hundred and twenty patients set to receive unilateral cataract surgery were enrolled in 5 Italian Ophthalmology Centers and pretreated for three days with 0.66% povidone-iodine eye drops. The contralateral eye, used as control, was left untreated. Conjunctival swabs of both eyes were collected at the baseline visit and after three days of treatment, just before the cataract surgery. A qualitative and quantitative microbiological analysis of bacterial presence was evaluated by means of bacterial culture, followed by identification. Methicillin resistance determination was also performed on staphylococci isolates. Bacterial load before and after treatment of the eye candidate for cataract surgery was evaluated and compared to the untreated eye. A reduction or no regrowth on the culture media of the bacterial load was observed in 100% of the study subjects. A great heterogenicity of bacterial species was found. The 0.66% povidone-iodine eye drops, used for three days prior to cataract surgery, were effective in reducing the conjunctival bacterial load. The 0.66% povidone-iodine eye drops (IODIM®) might represent a valid perioperative prophylactic antiseptic adjuvant treatment to protect the ocular surface from microbial contamination in preparation of the surgical procedure.

Culture Concordance in Different Sections of the Metatarsal Head: Interpretations of Microbiological Results

2021 ◽  
pp. 153473462110037
Author(s):  
Raul Juan Molines-Barroso ◽  
Esther García-Morales ◽  
David Sevillano-Fernández ◽  
Yolanda García-Álvarez ◽  
Francisco J. Álvaro-Afonso ◽  
...  
Keyword(s):  
Diabetic Foot ◽  
Bone Biopsy ◽  
Bacterial Load ◽  
False Negative ◽  
Metatarsal Bone ◽  
High Rate ◽  
Microbiological Analysis ◽  
High Tendency ◽  
Metatarsal Bones ◽  
Bone Biopsies

Microbiological cultures of per-wound bone biopsies have shown a lack of correlation and a high rate of false-negative results when compared with bone biopsy cultures in diabetic foot osteomyelitis. The selection of samples from the area of active osteomyelitis, which contains a complete census of the microorganisms responsible for the infection, is essential to properly guide antimicrobial treatment. We aimed to comparatively evaluate the quantitative and qualitative cultures taken from different areas, in metatarsal heads resected for osteomyelitis. For this purpose, we consecutively selected 13 metatarsal heads from 12 outpatients with plantar ulcers admitted to our diabetic foot unit. Metatarsal heads were divided transversally into 3 portions: plantar (A), central (B), and dorsal (C), and the 39 resulting samples were cultured. Qualitative and quantitative microbiological analysis was performed, and the isolated species and bacterial load, total and species specific, were compared between the 3 metatarsal bone segments. The primary outcome of the study was the bacterial diversity detected in the different bone sections. Cultures were positive in 12 of the 13 included metatarsal heads (92%). A total of 34 organisms were isolated from all specimens. Ten of the 12 cultures (83%) were polymicrobial. Ten of the 13 metatarsal heads (77%) had identical microbiological results in each of the 3 bone sections. The largest number of microorganisms was found in the central section. The overall concordance between sections was 91%. The predominant microorganisms were coagulase-negative staphylococci (41%). Statistical differences were not found in the bioburden between sections (range 3.25-3.41 log10 colony-forming unit/g for all sections; P = .511). The results of our study suggest that microorganisms exhibit a high tendency to spread along the metatarsal bone and that the degree of progression along the bone is species dependent. The central portions of metatarsal bones tend to accumulate a higher diversity of species. Thus, we recommend this area of bone for targeted biopsy in patients with suspected osteomyelitis.

scholarly journals Single versus Double Skin Preparation for Infection Prevention in Proximal Humeral Fracture Surgery

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Davide Blonna ◽  
Valeria Allizond ◽  
Enrico Bellato ◽  
Giuliana Banche ◽  
Anna Maria Cuffini ◽  
...  
Keyword(s):  
Proximal Humeral Fracture ◽  
Povidone Iodine ◽  
Bacterial Load ◽  
Positive Culture ◽  
Humeral Fracture ◽  
Microbiological Analysis ◽  
Coagulase Negative Staphylococci ◽  
Skin Preparation ◽  
Double Skin ◽  
Deltopectoral Approach

Preoperative skin preparation plays a major role in preventing postoperative infections. This study aims to compare a single skin preparation (povidone iodine) with a double skin preparation (chlorhexidine gluconate followed by povidone iodine). Forty patients affected by proximal humeral fracture were included in the study. The day of surgery the two skin preparation strategies were performed in the same shoulder, divided into two areas, at the level of the deltopectoral approach. Skin swabs were collected from each area and subjected to microbiological analysis. Both skin preparations significantly reduced the positive culture rate. Coagulase-negative staphylococci (CoNS) dropped from 92.5% to 40% and to 7.5% after the single and double skin preparation (p<0.001), respectively. The positivity rate was reduced from 50% to 17.5% (p=0.002) and from 27.5% to 0% (p= 0.001) for Propionibacterium acnes and Staphylococcus aureus, respectively, with no difference between the two preparations. The double skin preparation had a more significant effect on bacterial load against CoNS compared to the single skin preparation (p<0.001 versus p= 0.015). In conclusion, both the approaches reduced S. aureus and P. acnes skin load, whereas the double skin preparation is more effective than the single one against CoNS. In light of our findings, preoperative strategies able to reduce bacterial load could potentially increase the final efficacy of perioperative traditional skin preparations.

scholarly journals Association of Broiler Litter Microbiome Composition and Campylobacter Isolation

2021 ◽  
Vol 8 ◽  
Author(s):  
Robert Valeris-Chacin ◽  
Maria Pieters ◽  
Haejin Hwang ◽  
Timothy J. Johnson ◽  
Randall S. Singer
Keyword(s):  
Beta Diversity ◽  
Conditional Logistic Regression ◽  
Statistical Significance ◽  
Alpha Diversity ◽  
Rrna Gene ◽  
Campylobacter Coli ◽  
Broiler Litter ◽  
Logistic Regression Models ◽  
Microbiome Composition ◽  
Broiler House

Infection with Campylobacter species is one of the leading causes of bacterial diarrhea in humans in the US. Chickens, which become colonized on the farm, are important reservoirs of this bacterium. Campylobacter can establish itself in the broiler house via a variety of sources, can survive in the litter of the house, and possibly persist over successive flock cycles. However, the role of the broiler litter microbiome on Campylobacter persistence is not clear. A matched case-control study was conducted to determine whether the broiler litter microbiome composition was associated with Campylobacter isolation within the broiler house. Flocks were classified as cases when either Campylobacter jejuni or Campylobacter coli was isolated in boot sock samples, or as controls otherwise. Case and control flocks were matched at the broiler house level. Composite broiler litter samples were collected and used for DNA extraction and 16S rRNA gene V4 region sequencing. Reads were processed using the DADA2 pipeline to obtain a table of amplicon sequence variants. Alpha diversity and differential bacterial relative abundance were used as predictors of Campylobacter isolation status in conditional logistic regression models adjusting for flock age and sampling season. Beta diversity distances were used as regressors in stratified PERMANOVA with Campylobacter isolation status as predictor, and broiler house as stratum. When Campylobacter was isolated in boot socks, broiler litter microbiome richness and evenness were lower and higher, respectively, without reaching statistical significance. Campylobacter isolation status significantly explained a small proportion of the beta diversity (genus-level Aitchison dissimilarity distance). Clostridium and Anaerostipes were positively associated with Campylobacter isolation status, whereas Bifidobacterium, Anaerosporobacter, and Stenotrophomonas were negatively associated. Our results suggest the presence of bacterial interactions between Campylobacter and the broiler litter microbiome. The negative association of Campylobacter with Bifidobacterium, Anaerosporobacter, and Stenotrophomonas in litter could be potentially exploited as a pre-harvest control strategy.

Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

2019 ◽  
Author(s):  
Tsegaye Shamebo Arficho ◽  
Asefa Hamato Kebede
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Southern Ethiopia ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Mannitol Salt Agar ◽  
Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

Acceptability, Shrinkage and Microbial Growth of Vacuum Packaged Pork Comparing Intact Packages, Leaking Packages and Roasts Sprayed with Sodium Hypochlorite

1989 ◽  
Vol 52 (1) ◽  
pp. 35-40 ◽  
Author(s):  
GONZALO FANDIÑO ◽  
GEORGE C. SKELLEY ◽  
DALE L. HANDLIN
Keyword(s):  
Clostridium Perfringens ◽  
Sodium Hypochlorite ◽  
Microbial Growth ◽  
Bacterial Load ◽  
Vacuum Packaging ◽  
The Other ◽  
Sensory Panel ◽  
Treatment Groups ◽  
Linear Fashion ◽  
Pork Loin

Fifty four boneless pork loin roasts from three slaughter sessions were assigned to three treatments: (A) roasts sprayed with sodium hypochlorite (200 ppm) prior to vacuum packaging (sprayed), (B) roasts vacuum packaged and mechanically punctured (leaker), and (C) roasts vacuum packaged (control). Roasts within treatments were assigned to six storage (2.8 ± 1°C) intervals (24 h to 5 weeks). Shrinkage was greater (P&lt;.05) for roasts in leaker bags and roasts sprayed with sodium hypochlorite than for the controls. An increase in tenderness was observed up to the first week of storage and roasts from swine 3 months older were less tender throughout the experiment. The roasts stored in the leaker bags were rated lower (P&lt;.05) than the roasts from intact bags for all sensory panel traits. The panel members were unable to detect differences (P&lt;.05) between samples from the intact vacuum stored roasts for up to the fourth week (treatment A and C); however, small pinholes (treatment B-leaker) caused the roasts to become unacceptable at the fourth week sampling. Storing vacuum packaged boneless fresh pork loins up to 4 weeks did not decrease overall acceptance or sensory characteristics unless the package was a leaker. The psychrotrophic count was higher (P&lt;.05) for the leakers than for the other two treatment groups. A spray of sodium hypochlorite (200 ppm) did not cause a decrease (P&lt;.05) in the bacterial load when compared with the control. Clostridium perfringens was not detected in the study. TBA values increased during storage in a linear fashion for all treatments, and the increase was greatest for the leakers.

scholarly journals The Hygienic Quality of Raw Romanian Goat Milk Depending on the Milking Season

2018 ◽  
Vol 75 (1) ◽  
pp. 50
Author(s):  
Zorica VOŞGAN ◽  
Lucia MIHALESCU ◽  
Stela JELEA ◽  
Anca DUMUŢA ◽  
Flavia POP
Keyword(s):  
Normal Values ◽  
Bacterial Load ◽  
Goat Milk ◽  
Microbiological Analysis ◽  
Lactation Period ◽  
Milk Samples ◽  
Goat Farm ◽  
Number Of Microorganisms ◽  
Production Period

The milk samples were yielded by manual milking from a goat farm that was maintained in extensive system, at monthly intervals during the production period (spring, summer, autumn). Goat milk from a traditional stall in the Maramures County, depending on the lactation period and the season has been analyzed in this study. The milk samples were collected aseptically and transported in laboratory for microbiological analysis. During springtime, when milking is done three times a day, and the amount of milk is higher, the total number of germs is 77.8×103 CFU/ml. A smaller number compared to the number of microorganisms recorded in the summer (97.3×103 CFU/ml) when milking is done twice a day and there are higher temperatures. During autumn, in the conditions of low milk production, at the end of the lactation period and when the samples are harvested only once a day, the number of microorganisms was 81.5×103 CFU /ml. Somatic cells from milk indicating an excess of the normal values especially towards the end of the lactation period. Particular attention should be paid to hygiene conditions when handling milk, to improve its quality. Thus, goat milk has a higher bacterial load (SPC) during summer, and SCC exceeds the recommended limits, especially in the autumn.

Increased Inactivation of Ozone-Treated Clostridium perfringens Vegetative Cells and Spores on Fabricated Beef Surfaces Using Mild Heat†

2004 ◽  
Vol 67 (2) ◽  
pp. 342-346 ◽  
Author(s):  
JOHN S. NOVAK ◽  
JAMES T. C. YUAN
Keyword(s):  
Heat Treatment ◽  
Clostridium Perfringens ◽  
Combined Treatment ◽  
Ozone Treatment ◽  
Combined Treatments ◽  
Vegetative Cells ◽  
Initial Concentration ◽  
Subsequent Heating ◽  
Confocal Fluorescence ◽  
Margin Of Safety

Ozone treatment of beef surfaces enhanced the effectiveness of cooking temperatures ranging from 45 to 75°C against enterotoxin-producing strains of Clostridium perfringens. Vegetative cells on beef surfaces at an initial concentration of 5.59 ± 0.17 log CFU/g were reduced significantly (P &lt; 0.05) to 4.09 ± 0.72 log CFU/g and 3.50 ± 0.90 log CFU/g after combined treatments with aqueous ozone (5 ppm) and subsequent heating at 45 and 55°C, respectively. Spores on the beef surface were likewise significantly reduced from an initial concentration of 2.94 ± 0.37 log spores per g to 2.07 ± 0.38 log spores per g and 1.70 ± 0.37 log spores per g after the combined treatment with aqueous ozone (5 ppm) and subsequent heating at 55 and 75°C, respectively. Fluorescent nucleic acid stains were used with confocal fluorescence microscopy to show that spores remaining attached to the meat were protected from treatment-specific injury. This study provides evidence for the decreased resistance of both vegetative cells and spores of C. perfringens with ozone treatment that is followed by heat treatment at temperatures that would not otherwise be as effective, thus lowering the requirements for cooking beef while maintaining a margin of safety.

scholarly journals Microbiological Analysis of Dried Goose Carcasses

2016 ◽  
Vol 39 (2) ◽  
pp. 143-152 ◽  
Author(s):  
Ufuk Kamber ◽  
Hilmi Yaman
Keyword(s):  
Public Health ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Health Risks ◽  
Viable Count ◽  
Microbiological Analysis ◽  
Potential Health ◽  
Potential Health Risk ◽  
Public Health Risks ◽  
Meat Samples

AbstractMicrobiological studies on chicken meat and carcasses are well documented, but very few studies exist on goose meat and carcasses. Therefore, in this study, dried goose carcass samples were collected from the local households in Kars/Turkey and microbiologically analyzed in terms of public health risks. The total mesophilic viable count was found to be 6.58 (mean log10 CFU g−1) (100%). The number of Enterobacteriaceae was 4.85 (92.8%). Coliform bacteria was counted at the numbers of 2.98 (67.8%), while it was 3.95 (91.1%) for the enterococci, 0.42 (26.7%) for the clostridia, 0.04 (3.5%) for the Clostridium perfringens, and 0.41 (12.5%) for the coagulase positive staphylococci. The numbers of mould and yeast were 0.93 (25%) and 4.81 (94.6%), respectively. Salmonellae and Bacillus cereus could not be isolated in the samples. The results indicate that the dried goose meat samples had poor hygienic quality, contained some of the pathogen microorganisms that are likely to pose a potential health risk.

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