Antimicrobially Active Semen Extenders Allow the Reduction of Antibiotic Use in Pig Insemination

Antibiotic use in semen extenders for livestock may contribute to the development and spreading of multi-drug resistance. Antimicrobial control in semen doses for artificial insemination of pigs is indispensable due to the relatively high storage temperature (17 °C). The objectives of this study were first, to examine whether the antimicrobial capacity differs between antibiotic-free extenders and second, to determine whether an antimicrobial active extender provides the possibility to reduce antibiotics. Antibiotic-free semen extenders Beltsville Thawing Solution (BTS) and Androstar Premium were inoculated at 103 to 104 CFU/mL with four pure bacterial strains isolated from boar ejaculates or a mixture thereof, and then stored for 144 h at 17 °C. Bacterial counts after aerobic culture decreased in BTS up to one log level and decreased in Androstar Premium by 2 to 3.5 log levels (p < 0.05). In semen samples from nine boars stored in the inoculated Androstar Premium extender containing half of the standard concentration of gentamicin, bacteria counts were below 101 CFU/mL. Likewise, half of the standard dose of apramycin and ampicillin was fully antimicrobially active and sperm quality was maintained. In conclusion, semen extenders with intrinsic antimicrobial activity allow a reduction in antibiotic use in pig insemination.

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Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) Crillo de Bocado' during Storage: I. Physical Parameters

HortScience ◽

10.21273/hortsci.33.3.520d ◽

1998 ◽

Vol 33 (3) ◽

pp. 520d-520

Author(s):

Oswaldo Valor ◽

Juan E Manzano

Keyword(s):

Weight Loss ◽

Skin Color ◽

Storage Temperature ◽

Mangifera Indica ◽

Physical Parameters ◽

Fresh Weight ◽

Randomized Design ◽

High Storage Temperature ◽

High Storage ◽

Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days to temperatures of 10 ± 2, 15 ± 2, and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Physical parameters such as color (L*, a*, b*), firmnness, and fresh weight loss were studied. Results reported that mango fruits stored at 10.2 and 15.2 °C showed the highest firmness values. Skin color changed very fast during the first storage days, while pulp color required more time to achieve mature ripe color. Fresh weight loss tended to increase with storage time and with high storage temperature. The lowest storage temperture retarded softening in mango fruits and firmnness reached the highest values.

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EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2017.6.4.1054-1058 ◽

2017 ◽

Vol 6 (4) ◽

pp. 1054-1058 ◽

Cited By ~ 2

Author(s):

Ana Paula A. A. Salim ◽

Anna C. V. C. S. Canto ◽

Bruno R. C. Costa-Lima ◽

Julia S. Simoes ◽

Pedro H. N. Panzenhagen ◽

...

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Storage Temperature ◽

Color Stability ◽

Escherichia Coli O157 ◽

Beef Steaks ◽

High Storage Temperature ◽

Packaged Beef ◽

High Storage

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Internal browning control in ‘Laetitia’ plums by modified atmosphere, management of ethylene and storage temperature

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452021134 ◽

2021 ◽

Vol 43 (3) ◽

Author(s):

Josiane Costa Melo ◽

Cristiano André Steffens ◽

Cassandro Vidal Talamini do Amarante ◽

Tiago Miqueloto ◽

Angélica Schmitz Heinzen

Keyword(s):

Shelf Life ◽

Storage Temperature ◽

Modified Atmosphere ◽

Flesh Firmness ◽

Red Color ◽

High Storage Temperature ◽

Internal Browning ◽

And Storage ◽

High Storage

Abstract The objective of this study was to evaluate the effect of modified atmosphere (MA) and 1-methylcyclopropene (1-MCP) treatment on low storage temperature (1.5 °C) and 1-MCP treatment on high storage temperature (8.0 °C) on fruit quality of ‘Laetitia’ plums, mainly on internal browning. The treatments evaluated were 1.5 °C; 1-MCP (1.0 µL L-1) + 1.5 °C; MA + 1.5 °C; 1-MCP + MA + 1.5 °C; 8.0 °C; 1-MCP + 8.0 °C. Fruit were stored for 30 and 40 days, followed by three day of shelf life. For fruit stored at 1.5 °C, the treatment with 1-MCP associated to MA provided higher flesh firmness, less intense skin red color and reduced occurrence of internal browning in comparison to the fruit stored at 1.5 °C of the remaining treatments, for both periods of storage. In fruit not treated with 1-MCP and stored at 8.0 °C there was no occurrence of internal browning, despite of lower flesh firmness and more intense red color of the skin and flesh in comparison to the fruit stored at 1.5 °C. The treatment with 1-MCP in fruit stored at 8.0 °C delayed those changes of flesh firmness and red color of the skin and flesh assessed after 30 days of storage, followed by three days of shelf life. The MA, regardless of 1-MCP treatment, had fruit with higher production of acetaldehyde after 30 days of storage, and ethanol after 30 and 40 days of storage at 1.5 oC. In fruit stored at 1.5 °C without MA, the treatment with 1-MCP reduced the production of ethyl acetate, acetaldehyde and ethanol. Fruit stored at 8.0 °C, regardless of 1-MCP treatment, had the lowest production of acetaldehyde and ethanol.

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The effect of dissolved O2 on the changes occurring in the flavour of ultra-high-temperature milk during storage

Journal of Dairy Research ◽

10.1017/s0022029900014497 ◽

1973 ◽

Vol 40 (2) ◽

pp. 169-177 ◽

Cited By ~ 24

Author(s):

J. G. Zadow ◽

R. Birtwistle

Keyword(s):

High Temperature ◽

Storage Temperature ◽

Marked Decrease ◽

Uht Milk ◽

Noticeable Improvement ◽

High Storage Temperature ◽

High Storage ◽

Dissolved O2 ◽

Storage Temperatures ◽

Ultra High Temperature

SummaryUltra-high-temperature (UHT)-treated milks containing a range of dissolved O2 levels were prepared using both direct and indirect UHT processes. The O2 content of directly processed UHT milk had a significant influence on the changes in the level of cooked flavour in the product during storage over a 12-week period. At storage temperatures of 2 and 20°C, a noticeable improvement in flavour could be achieved by O2 control. In general, samples with a head-space sufficient to yield an initial of 60–100 mm were most preferred. The effect of O2 control on samples stored at 38°C was only minor when compared with the marked decrease in acceptability of flavour occurring due to the high storage temperature.Directly processed samples stored at 20°C all gelled at 14 weeks while those stored at 2°C showed no evidence of gelation after 36 weeks. Storage at 38°C gave rapid flavour deterioration, bitterness at 7 weeks and gelation at 10 weeks.All indirectly processed samples were found to be severely cooked under the conditions employed, and any differences in flavour due to differing O2 contents were masked by the intensity of this flavour.

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