scholarly journals Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

2021 ◽  
Vol 25 (2) ◽  
pp. 201-210
Author(s):  
Hassiba Difallah ◽  
Mohammed Ziane ◽  
Olfa Ben Braïek ◽  
Mohammed Bouamra ◽  
Habiba Louzim
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Conditions ◽  
The Other ◽  
Preparation Temperature ◽  
Meal Preparation ◽  
Production Preparation ◽  
And Storage ◽  
Bacterial Concentrations ◽  
Bacillus Cereus Sensu Lato

Abstract This work aimed to enumerate the Bacillus cereus sensu lato from infant’s flour sampled at Béchar city and evaluate its resistance to different heating conditions during meal preparation patterns at home. Our findings revealed a prevalence of 74% with 2.4 to 3.9 CFU/g in the analyzed samples. Regarding the heat resistance at 90 °C to 98 °C, our results showed heat resistance variability which depends on the isolate, for example, D90 °C and zT °C values varied from 3.24 to 5.52 min and 11.56 to 89.74 °C respectively. Then, the decimal reduction (n) was calculated at all preparation temperatures (50, 60, 70, 80, 90 and 100 °C). Low “n” was observed with the preparation at T≤50 °C as recommended by the fabricant. However, at the other temperatures, high “n” was observed at 100°C with median and 95th values of 2.22 and 12.36 respectively. Therefore, bacterial concentrations (99th) were estimated at 0.124 log CFU/g for 100 °C. These concentrations could be increased with bacterial growth during meal storage and then achieve critical concentrations. Thus, the results of this work highlight the interest to establish a risk assessment for babies and to improve the production, preparation, and storage conditions of the infant’s flour.

scholarly journals The survival and growth ofBacillus cereusin boiled and fried rice in relation to outbreaks of food poisoning

1974 ◽  
Vol 73 (3) ◽  
pp. 433-444 ◽  
Author(s):  
R. J. Gilbert ◽  
M. F. Stringer ◽  
T. C. Peace
Keyword(s):  
Heat Resistance ◽  
Bacillus Cereus ◽  
Storage Time ◽  
Aqueous Suspension ◽  
Food Poisoning ◽  
Optimum Temperature ◽  
Cooked Rice ◽  
Survival And Growth ◽  
And Storage

SummaryA number of outbreaks of food poisoning attributed toBacillus cereushave been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ‘take-away’ shops.Tests were made to assess the heat resistance ofB. cereusspores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4–55° C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores ofB. cereussurvived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30° and 37° C. and growth also occurred during storage at 15° and 43° C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63° C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15–50° C.

Stability of Suspension Formulations of Lansoprazole and Omeprazole Stored in Amber-Colored Plastic Oral Syringes

2000 ◽  
Vol 34 (5) ◽  
pp. 600-605 ◽  
Author(s):  
Jennifer L DiGiacinto ◽  
Keith M Olsen ◽  
Kimberly L Bergman ◽  
Eric B Hoie
Keyword(s):  
Proton Pump Inhibitor ◽  
Sodium Bicarbonate ◽  
Proton Pump ◽  
Drug Concentration ◽  
Storage Conditions ◽  
The Other ◽  
Refrigerated Storage ◽  
Hplc Assay ◽  
The Stability ◽  
And Storage

OBJECTIVE: To determine the stability of lansoprazole and omeprazole suspensions at ambient and refrigerated temperatures using HPLC. DESIGN: The contents of lansoprazole and omeprazole capsules were suspended in separate flasks containing sodium bicarbonate 8.4% to concentrations of 3 and 2 mg/mL, respectively. The contents of each flask were drawn into six amber-colored oral syringes, with one-half of the syringes stored at 22 °C (ambient) and the other half at 4 °C. Lansoprazole and omeprazole concentrations were determined by a stability-indicating HPLC assay at baseline and at 4, 8, 12, and 24 hours, and on days 4, 7, 14, 21, 30, 45, and 60 after mixing. Both omeprazole and lansoprazole were considered stable if they retained ≤90% of the baseline drug concentration. RESULTS: Omeprazole was stable for up to 14 days at 22 °C and 45 days at 4 °C. Lansoprazole was stable for eight hours at 22 °C and for 14 days at 4 °C. CONCLUSIONS: When compared with ambient or refrigerated storage conditions, omeprazole was stable for a longer duration than lansoprazole. Pharmacists may use these results to guide compounding and storage of proton-pump inhibitor suspensions.

scholarly journals Extracellular Vesicles as Biomarkers and Therapeutic Tools: From Pre-Clinical to Clinical Applications

Biology ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 359
Author(s):  
Maria Chiara Ciferri ◽  
Rodolfo Quarto ◽  
Roberta Tasso
Keyword(s):  
Clinical Trials ◽  
Extracellular Vesicles ◽  
Cancer Progression ◽  
Cell Types ◽  
Storage Conditions ◽  
Clinical Applications ◽  
The Other ◽  
The Past ◽  
Therapeutic Tools ◽  
And Storage

Extracellular vesicles (EVs) are ubiquitous masters of intercellular communication, being detectable in tissues, circulation, and body fluids. Their complex cargo reflects the (patho)physiologic status of the cells from which they originate. Due to these properties, the potential of EVs, and in particular exosomes, to serve as biomarkers or therapeutics has grown exponentially over the past decade. On one side, numerous studies have demonstrated that EV-associated nucleic acids and proteins are implicated in cancer progression, as well as neurodegenerative, infectious, and autoimmune disorders. On the other, the therapeutic use of EVs secreted by various cell types, and in particular stem/progenitor cells, present significant advantages in comparison to the corresponding parental cells, such as the less complex production and storage conditions. In this review, we examine some of the major pre-clinical studies dealing with EVs and exosomes, that led to the development of numerous completed clinical trials.

scholarly journals The Crystal Structure of Bacillus cereus HblL1

Toxins ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 253
Author(s):  
Harley L. Worthy ◽  
Lainey J. Williamson ◽  
Husam Sabah Auhim ◽  
Stephen H. Leppla ◽  
Inka Sastalla ◽  
...  
Keyword(s):  
Crystal Structure ◽  
Molecular Docking ◽  
Bacillus Cereus ◽  
Pore Formation ◽  
Food Poisoning ◽  
The Other ◽  
Bacillus Cereus Sensu Lato

The Hbl toxin is a three-component haemolytic complex produced by Bacillus cereus sensu lato strains and implicated as a cause of diarrhoea in B. cereus food poisoning. While the structure of the HblB component of this toxin is known, the structures of the other components are unresolved. Here, we describe the expression of the recombinant HblL1 component and the elucidation of its structure to 1.36 Å. Like HblB, it is a member of the alpha-helical pore-forming toxin family. In comparison to other members of this group, it has an extended hydrophobic beta tongue region that may be involved in pore formation. Molecular docking was used to predict possible interactions between HblL1 and HblB, and suggests a head to tail dimer might form, burying the HblL1 beta tongue region.

scholarly journals EFEITO DE EMBALAGENS, AMBIENTES E PERÍODOS DE ARMAZENAMENTO NA GERMINAÇÃO E NO VIGOR DAS SEMENTES DE CEDRO (Cedrela odorata) EM MANAUS - AM

FLORESTA ◽  
2011 ◽  
Vol 41 (4) ◽  
Author(s):  
Iza Maria Paiva Batista ◽  
Antenor Francisco de Figueiredo ◽  
Aldilane Mendonça da Silva ◽  
Têres Antônio Fabrício da Silva
Keyword(s):  
Natural Environment ◽  
Storage Conditions ◽  
The Other ◽  
Cedrela Odorata ◽  
Forest Species ◽  
Drastic Reduction ◽  
Other Hand ◽  
And Storage ◽  
Forest Seeds

A conservação de sementes de espécies florestais é prática fundamental para o melhor aproveitamento da produção de mudas. Dessa forma, o objetivo deste estudo foi avaliar o efeito de diferentes embalagens, ambientes e períodos de armazenamento de Cedrela odorata L., na conservação da viabilidade e vigor das sementes. As sementes foram submetidas a três períodos de armazenamento (3, 6 e 9 meses) mais testemunha, acondicionadas em saco plástico e de papel, nas condições de geladeira e ambiente natural. O delineamento foi inteiramente casualizado em esquema fatorial, com cinco repetições de 20 sementes. Analisaram-se as seguintes variáveis: a porcentagem de germinação e a formação de plântulas normais. Os resultados indicaram que as sementes armazenadas na condição ambiente natural apresentaram redução drástica na germinação e na formação de plântulas normais ao longo dos períodos de armazenamento, enquanto na geladeira a redução foi menos intensa. Quanto ao tipo de embalagem, não foi constatado efeito, independentemente do ambiente de armazenamento. Concluiu-se que a condição geladeira foi eficiente para preservar a germinação e vigor das sementes de cedro.Palavras-chave:  Sementes florestais; viabilidade; condição de armazenamento; umidade; temperatura. AbstractPackages, environment and storage periods effects in germination and vigor of cedar (Cedrela odorata) seeds in Manaus, AM. Conservation of seeds of forest species is an important practice for the best use of seedlings production. According to that, this research aimed to evaluate effects of different packaging, environments and periods of storage of Cedrela odorata in conservation of viability and vigor of seeds. The seeds had been submitted to three periods of storage (3, 6 and 9 months) plus control, conditioned in plastic and paper, in refrigerator and natural environment conditions. The adopted delineation was entirely casualized in factorial scheme, with 5 repetitions of 20 seeds. It was analyzed the following variables: percentage of germination and formation of normal plantule. Results indicated that seeds stored in natural surrounding condition had presented drastic reduction in the germination and formation of normal plantule throughout storage periods, on the other hand, in refrigerator condition reduction had been less intense. In relation to the kind of packaging it was not identify any effect, independently of storage environment. It revealed that refrigerator conditions were efficient to preserve germination and vigor of cedar seeds.Keywords: Forest seeds; viability; storage conditions; humidity; temperature.

scholarly journals Studies on the heat resistance ofBacillus cereusspores and growth of the organism in boiled rice

1980 ◽  
Vol 84 (1) ◽  
pp. 77-82 ◽  
Author(s):  
Jennifer M. Parry ◽  
R. J. Gilbert
Keyword(s):  
Growth Rate ◽  
Heat Resistance ◽  
Bacillus Cereus ◽  
Food Poisoning ◽  
The Other ◽  
Cooked Rice ◽  
Serotype 1

SUMMARYA comparison was made of the heat resistance ofBacillus cereusspores at 95° C. Spores of serotype 1 strains were more resistant than those of the other types tested. However, there was little difference in the growth rate of the various serotypes in boiled rice at 22° C. Most samples of uncooked rice contained multiple serotypes ofB. cereus.These results indicate that the cooking procedure used for the preparation of cooked rice is likely to be selective for certain serotypes, and this is the most likely reason why type 1 is the most common serotype implicated in outbreaks of food poisoning and can be isolated from many routine samples of cooked rice.

Influence of composition and storage conditions on chocolate hardness and heat resistance

2013 ◽  
Vol 9 (1) ◽  
pp. 55-73
Author(s):  
V. Biczó ◽  
A. Fekete ◽  
R. Scherer
Keyword(s):  
Heat Resistance ◽  
Storage Time ◽  
Storage Conditions ◽  
Quality Monitoring ◽  
Warm Temperature ◽  
Temperature Range ◽  
Maximum Loading ◽  
One Year ◽  
And Storage

The EU Chocolate Directive 2000/36/EC allows the use of the vegetable fats CBEs and CBIs up to a maximum of 5% in chocolate. Manufacturers and users must know how this has an influence on the properties of chocolate. The objective of the work reported here was to find out by systematic investigations, which effect CBEs/CBIs have on the quality parameters, hardness and heat resistance of chocolate. The influence on the hardness was tested also under extreme practical storage conditions. The quality monitoring was performed up to one year. For the determination of the heat resistance the penetrometric method was used in the temperature range 25–32 °C measuring the maximum loading force, occurring during the penetration of a cylindrical probe of 2 mm diameter with 4 mm penetration. The correlation between the average maximum loading force, relevant to the hardness of chocolate, and the temperature can be described by a linear regression at 95% confidence level. Statistical analyses (correlation analysis, residual analysis, Durban-Watson statistic) showed that it is possible to define the heat resistance of solid chocolate in the temperature range of 25–32 °C by the slope and the ordinate intercept of the regression line of the loading force vs. temperature for given parameters (composition, storage, experimental layout, etc.). For the determination of the hardness of the chocolate also the penetrometric method was used to measure the maximum loading force occurring during the penetration of a needle probe with 2 mm deformation. The hardness of the chocolate samples determined with the penetrometric method and statistical analysis (One-Way, Two-Way Analysis of Variance, Dunnett’s comparisons) is significantly dependent on the composition and storage conditions, where the storage conditions are the dominant factor. The results show that the differences in hardness between the chocolate samples with CBE/CBI and those without CBE/CBI, both stored in the cellar (cold storage), are marginal. After one week of storage the sample with CBI has nearly the same hardness as the standard sample with CB, whereas the sample with CBE was slightly softer. The differences are slightly clearer for the northern storage room (moderate temperature) and for the southern room (warm temperature). After a definite storage time the hardness of all samples increased and was in the case of the southern storage room (warm temperature) up to twice as high. The quality monitoring up to one year showed that the reason for this increase in hardness is not a special storage time but the increasing temperatures with the beginning of the warm season and the cyclic change of the temperature during day and night. So an explanation for this unexpected increase in hardness can be a thermocyclic hardening of the chocolate samples under these storage conditions.

Studies of Moisture Status and Storage Conditions of Spring-Lifted, Mud-Packed Douglas-Fir Seedlings

1971 ◽  
Vol 1 (4) ◽  
pp. 223-227
Author(s):  
G. E. Mellor ◽  
R. A. Keller ◽  
E. B. Tregunna
Keyword(s):  
Root Growth ◽  
Moisture Stress ◽  
Storage Conditions ◽  
Douglas Fir ◽  
The Other ◽  
Dark Treatment ◽  
Packing Process ◽  
Bare Root ◽  
And Storage

Two-year-old (2–0) Douglas-fir (Pseudotsugamenziesii) seedlings were lifted in the spring and mud-packed. These seedlings were tested (a) for moisture status during and after mud-packing or (b) for the effects of various storage conditions.Moisture status measurements indicated that the mud-packing process placed a reversible moisture stress on the seedlings. When the seedlings were planted, however, the mud-packed seedlings displayed a higher moisture stress than bare-root or unlifted seedlings. There was no difference in moisture stress between bare-root or unlifted seedlings.Mud-packed seedlings, stored in the field for 19 days and subsequently planted, had higher survival and root growth than those having other storage conditions. The other storage conditions included higher and lower temperatures than in the field and light versus dark. Treatment of the mud-packs with fertilizer and vermiculite had no effect on any of the parameters measured.

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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