Salivary Cortisol as a Stress Biomarker and Total Viable Count of Salivary Bacterial Microbiome among COVID-19 Patients

Background: The COVID-19 virus outbreak had a massive effect on many parts of people's lives, as they were advised to quarantine and lockdown to prevent the virus from spreading, which had a big impact on people's mental health, anxiety, and stress. Many internal and external factors lead to stress. This negatively influences the body's homeostasis. As a result, stress may affect the body's capacity to use energy to defend against pathogens. Many recent investigations have found substantial links between human mental stress and the production of hormones, prohormones, and/or immunological chemicals. some of these researches have verified the link between stress and salivary cortisol levels. The aim of this study is to measure salivary cortisol as a stress biomarker as well as a total viable count of salivary bacterial microbiome among COVID-19 patients. Materials and methods: a sample of 84 adults patients was collected who were divided into two groups: the COVID-19 group consists of 42 patients and the COVID-19 free group which consists of 42 subjects. All subjects undergo a PCR test to confirm their health status. The collection of Un-stimulated saliva was done. Laboratory investigations were carried out to measure the total viable count of the salivary bacterial microbiome by culturing on Brain Heart Infusion Agar and to evaluate the salivary cortisol level using cortisol kit (Elecsys Cortisol II). Results: SPSS version 21 was used for statistical analysis. According to the statistical analysis, the salivary cortisol and total viable count of salivary bacterial microbiome values were substantially greater in the COVID-19 group than in the COVID-19 free group. Conclusion: A positive association was found between salivary cortisol and the total viable count of the salivary bacterial microbiome. So, when the concentration of salivary cortisol is elevated in the COVID-19 group, the level of the total viable count of the salivary bacterial microbiome is also elevated.

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Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.3.21 ◽

2019 ◽

Vol 10 (03) ◽

Author(s):

Mohammed Khalid Al-atrash

Keyword(s):

Infant Formula ◽

Environmental Protection Agency ◽

Microbial Contamination ◽

Total Coliform ◽

Viable Count ◽

Risk Level ◽

Powdered Infant Formula ◽

Total Viable Count ◽

Coliform Count ◽

Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

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Biodegradation Potential of Abattoir Wastewater Microbiota in Nigeria

Nigerian Journal of Technological Research ◽

10.4314/njtr.v15i3.10 ◽

2020 ◽

Vol 15 (3) ◽

pp. 70-77

Author(s):

J.D Bala ◽

F. A Kuta ◽

N.U Adabara ◽

O.P Abioye ◽

H.S Auta ◽

...

Keyword(s):

Physicochemical Parameters ◽

Oxygen Demand ◽

Total Suspended Solid ◽

Sole Source ◽

Suspended Solid ◽

Viable Count ◽

Total Viable Count ◽

Slaughter House ◽

Abattoir Wastewater ◽

Total Dissolved Solid

Water used for washing carcasses of slaughtered animals and slaughter house is referred to as abattoir wastewater. This study was designed to investigate the microorganisms associated with abattoir wastewater and to establish the biodegradation potential of abattoir wastewater microbiota. Isolation of the microbes was carried out using pour plate technique. The total viable count for the microbes’ ranges from 2.5×104 - 4.6×105 cfu/mL. Results revealed that all the physicochemical parameters exceeded the permissible limits (total dissolved solid (TDS) 1748mg/L, total suspended solid (TSS) 176mg/L, biochemical oxygen demand (BOD5) 91 mg/L and chemical oxygen demand (COD) 227 mg/L). Microorganisms isolated include Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus subtilis, Bacillus anthracis, Aspergillus niger, A. flavus, Mucor sp, Trichophyton quickeanum and Penicillium sp. Some of the microbes were observed to have biodegradation potential by their ability to grow on mineral salt media (MSM) incorporated with starch, cellulose, crude oil, kerosene and diesel as the sole source of carbon and energy. This study suggests that abattoir wastewater harbors microorganisms that could be hazardous to public health when discharged into the environment untreated hence the need for strict monitoring. These microbes isolated could be employed as agent of bioremediation of wastewaters. Key words: Abattoir; Biodegredation; Isolation; Microbiota; Wastewater

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Detection of total viable count in spiced beef using hyperspectral imaging combined with wavelet transform and multiway partial least squares algorithm

Journal of Food Safety ◽

10.1111/jfs.12390 ◽

2017 ◽

Vol 38 (1) ◽

Cited By ~ 2

Author(s):

Dong Yang ◽

Anxiang Lu ◽

Dong Ren ◽

Jihua Wang

Keyword(s):

Wavelet Transform ◽

Least Squares ◽

Partial Least Squares ◽

Hyperspectral Imaging ◽

Viable Count ◽

Total Viable Count ◽

Least Squares Algorithm

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Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

Bangladesh Journal of Animal Science ◽

10.3329/bjas.v44i3.26362 ◽

2016 ◽

Vol 44 (3) ◽

pp. 132-136

Author(s):

MY Arafat ◽

R Habib ◽

MSR Siddiki ◽

MF Imam

Keyword(s):

High Temperature ◽

Specific Gravity ◽

Viable Count ◽

Total Viable Count ◽

Total Solids ◽

Uht Milk ◽

Coliform Count ◽

Milk Samples ◽

Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brandsPran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

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ATP bioluminescence rapid detection of total viable count in soy sauce

Luminescence ◽

10.1002/bio.1321 ◽

2011 ◽

Vol 27 (1) ◽

pp. 34-38 ◽

Cited By ~ 7

Author(s):

Shou-Lei Yan ◽

Su-Na Miao ◽

Shao-Ya Deng ◽

Min-Juan Zou ◽

Fo-Sheng Zhong ◽

...

Keyword(s):

Rapid Detection ◽

Viable Count ◽

Soy Sauce ◽

Total Viable Count ◽

Atp Bioluminescence

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Effect of adding essential oils of caraway and rosemary on volatile aroma compounds derived from stored vacuum packaged minced turkey meat

Annals of Animal Science ◽

10.2478/aoas-2020-0106 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Magdalena Michalczyk ◽

Paweł Satora ◽

Joanna Banaś ◽

Grzegorz Fiutak

Keyword(s):

Beneficial Effect ◽

Essential Oils ◽

Solid Phase ◽

Control Sample ◽

Acid Value ◽

Fat Oxidation ◽

Viable Count ◽

Gas Chromatography Mass Spectrometry ◽

Total Viable Count ◽

Turkey Meat

AbstractChanges in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat oxidation (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding oils was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the oils in reducing the levels of fat oxidation indicators, including peroxide. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.

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Effect of Antibacterial Agents on the Microbial Flora of Some Fruits and Vegetables.

International Research Journal of Science and Technology ◽

10.46378/irjst.2020.010405 ◽

2020 ◽

pp. 299-304

Author(s):

Omorodion Nnenna ◽

Oriji Gift

Keyword(s):

Fruits And Vegetables ◽

Antimicrobial Agents ◽

Reduction Rate ◽

Total Coliform ◽

Viable Count ◽

Microbiological Analysis ◽

Total Viable Count ◽

Coliform Count ◽

Microbiological Methods ◽

Bacillus Spp

Six samples of fruits (apple, banana, mango, orange, pineapple and watermelon) and six samples of vegetables (cabbage, carrot, cucumber, lettuce, potato and tomato) were purchased from wokem market in Choba town PH, Rivers State and microbiological analysis were carried out these fruits and vegetables samples and the effects of the antimicrobial agents (Ethanol and Hydrogen peroxide) on the microbial load. The Total viable count, Total coliform count and Escherichia count were determined via standard microbiological methods. The Total viable count ranged from 4.1x10106 to 1.0x107 cfu/g Total coliform count from 4.5x107 to 1.5x106 cfu/g nd the E.coli count ranged from 5.1x102 to 1.0x102 cfu/g. The Total viable count for apple ranged between to 5.1 x107 to 2.07x109 , Cabbage 1.45x109 to 4.9x107 , banana 1.10x109 to 5.9x107 , cucumber 1.82x108 to 6.0x107. The microorganisms isolated were Escherichia coli 42%, Staphylococcus aureus 30%, Pseudomonas spp 18%, Bacillus spp,6% and Serratia spp, 2%. Hydrogen perioxide had a high pathogen reduction rate than ethanol.The isolation of E coli and other pathogenic microorganisms indicates the presences of faecal contamination and the poor hygienic production, storage and transport system. Fruits and vegetables should be properly handled from their seeds planted in the farm to the matured ones sold in the market

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An appraisal of methods used in the examination of retail samples of cows milk

Epidemiology and Infection ◽

10.1017/s0950268800067121 ◽

1988 ◽

Vol 100 (3) ◽

pp. 369-378

Author(s):

M. H. Greenwood ◽

P. Gill ◽

E. F. C. Coetzee ◽

B. M. Ford ◽

W. L. Hooper ◽

...

Keyword(s):

Methylene Blue ◽

Viable Count ◽

Total Viable Count ◽

Retail Sale ◽

Methylene Blue Test ◽

Laboratory Survey ◽

Poor Relationship

SummaryThe use of the methylene blue test for the examination of cows milk was investigated in an inter-laboratory survey. A poor relationship was found between results of these tests and total viable counts. Coliforms were detected in a large number of pasteurized milks, indicating frequent post-pasteurization contamination. No relationship was found between the results of the methylene blue test and the presence of coliforms.Results from this survey highlight the need for reappraisal of the methylene blue test as a statutory method for the examination of milk. A total viable count and coliform test are suggested for providing information regarding dairy hygiene and the quality of the product at the point of retail sale.

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Raw Milk as a Potential Source of Food Poisoning Outbreaks

Journal of Environmental Bioremediation and Toxicology ◽

10.54987/jebat.v4i2.629 ◽

2021 ◽

Vol 4 (2) ◽

pp. 23-26

Author(s):

Isa Shu’aibu ◽

Habiba Abdullahi ◽

S. Hanna Kadum ◽

A. Jabir Hamza ◽

Y. Kabiru Mustapha ◽

...

Keyword(s):

Yersinia Enterocolitica ◽

Bacterial Species ◽

Raw Milk ◽

Viable Count ◽

Plate Count ◽

Small Scale ◽

Total Viable Count ◽

Biochemical Tests ◽

Public Health Importance ◽

Production Chain

In Africa, the use of poor and unhygienic methods for animal milking and milk processing that leads to spoilage of milk by microbes affects the production of milk and dairy products, especially in the small scale and local processing plants. This study was conducted to analyze the quality and safety of raw milk collected from six different towns in Kwami local government area of Gombe State, Nigeria. The samples were serially diluted using ten-fold dilution and used aliquot 1 ml to inoculate the appropriate media using pour plate technique. The total viable count for bacteria in CFU/ml on plate count agar (PCA) was highest in sample E from U/Anchau with an average of total viable count of 3.8x104 CFU/ml, followed by 3.0x104 CFU/ml in sample B (Dirri), then 2.8x104 CFU/ml in sample D from Burakosuma, 2.5x104 CFU/ml in sample F from Dun urji, 2.3x104 CFU/ml in sample C from Zanbe with least count from sample A at Bele as 1.8x104 CFU/ml. Five (5) bacterial species of public health importance were isolated and identified using biochemical tests namely; Enterobacter sp., Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus and Salmonella sp.. Out of the organisms isolated, Enterobacter sp. had the highest occurrence of 93% (n=280), then Yersinia enterocolitica 90% (n=270), E. coli 70% (n=210), S. aureus 57% (n=170), and finally Salmonella sp. 23% (n=70). Based on the microbiological outcomes, preventive measures for milking and processing that focus on training of farmers and dairy employees for the improvement of the hygiene of local milk and dairy production chain should be defined.

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