scholarly journals Utilização de conservantes alimentícios no combate à ação microbiana em maionese: verificação nos rótulos/ Use of food preservatives to combat microbial action in mayonnaise: verification on labels

2021 ◽  
Vol 7 (4) ◽  
pp. 39986-39996
Author(s):  
Juanne Queiroz Farias ◽  
Bianca da Silva Mendes ◽  
Clara Gabrielly Barros Emiliano ◽  
Deyzi Santos Gouveia ◽  
Maria Sallydelândia de Farias Araújo ◽  
...  
Keyword(s):  
Food Preservatives ◽  
Microbial Action

Nutrition in inflammatory bowel disease

2009 ◽  
Vol 150 (18) ◽  
pp. 839-845 ◽  
Author(s):  
János Banai
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Fast Food ◽  
Optimal Growth ◽  
Developed Countries ◽  
Aetiological Factor ◽  
Artificial Nutrition ◽  
Food Preservatives ◽  
Inflammatory Bowel

Aetiology of inflammatory bowel disease (IBD) is complex and probably multifactorial. Nutrition has been proposed to be an important aetiological factor for development of IBD. Several components of the diet (such as sugar, fat, fibre, fruit and vegetable, protein, fast food, preservatives etc.) were examined as possible causative agents for IBD. According to some researchers infant feeding (breast feeding) may also contribute to the development of IBD. Though the importance of environmental factors is evidenced by the increasing incidence in developed countries and in migrant population in recent decades, the aetiology of IBD remained unclear. There are many theories, but as yet no dietary approaches have been proved to reduce the risk of developing IBD. The role of nutrition in the management of IBD is better understood. The prevention and correction of malnutrition, the provision of macro- and micronutrients and vitamins and the promotion of optimal growth and development of children are key points of nutritional therapy. In active disease, the effective support of energy and nutrients is a very important part of the therapy. Natural and artificial nutrition or the combination of two can be choosen for supporting therapy of IBD. The author summarises the aetiological and therapeutic role of nutrition in IBD.

The comparative study among the MRSAcin, Nisin A and vancomycin, on biofilm formation by Methicillin resistance Staphylococcus aureus isolated from food sources.

2019 ◽  
Vol 9 (o3) ◽  
Author(s):  
¹Hind H. Muunim ◽  
Muna T Al-Mossawei ◽  
Mais Emad Ahmed
Keyword(s):  
Biofilm Formation ◽  
Methicillin Resistance ◽  
Microbial Control ◽  
Antibiotic Sensitivity ◽  
Raw Milk ◽  
Sensitivity Test ◽  
Food Sources ◽  
Resistant Bacteria ◽  
Biochemical Tests ◽  
Food Preservatives

Biofilms formation by pathogens microbial Control considered important in medical research because it is the hazarded virulence factor leading to becoming difficult to treat because of its high resistance to antimicrobials. Glycopeptide antibiotic a (Vancomycin) and the commercial bacteriocin (Nisin A) were used to comparative with purification bacteriocin (MRSAcin) against MRSA biofilm. One hundred food samples were collected from Baghdad markets from July 2016 to September 2016, including (cheese, yogurt, raw milk, fried meat, grilled meat, and beef burger). All samples were cultures; S. aureus was confirmation by macroscopic culture and microscopic examination, in addition to biochemical tests. Methicillin resistance S. asureus (MRSA) were identification by antibiotic sensitivity test (AST), Vitek 2 system. The result shown the 60(60%) isolate were identified as S. aureus and 45(75%) gave positive result as MRSA isolate, M13 isolate was chosen as MRSA isolates highest biofilm formation for treatment with MRSAcin, Nisin A(bacteriocin) and Vancomycin (antibiotic) to compared the more antimicrobial have bacteriocidal effect. The sensitivity test uses to determine the effect of MRSAcin, Nisin A, and Vancomycin MIC on MRSA planktonic cell by (WDA). The new study shows the impacts of new kind Pure Bacteriocins (MRSAcin) from methicillin-resistant S. aureus (MRSA) highly effects then (Vancomycin and Nisin A) at different concentration. In a current study aimed to suggest new Bacteriocin is potent highly for the treatment of resistant bacteria biofilm infections in food preservatives

scholarly journals Microbial Action in Wastewater and Sludge

Water ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 846
Author(s):  
Agnieszka Mrozik
Keyword(s):  
Solid Waste ◽  
Industrial Wastewater ◽  
Microbial Action

The global upsurge in urbanization and industrialization is inextricably associated with a systematic increase in the amount of municipal and industrial wastewater, and solid waste [...]

Effect of food preservatives on in situ biofilm formation

2008 ◽  
Vol 12 (3) ◽  
pp. 203-208 ◽  
Author(s):  
Nicole Birgit Arweiler ◽  
Ronaldo Lenz ◽  
Anton Sculean ◽  
Ali Al-Ahmad ◽  
Elmar Hellwig ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Food Preservatives ◽  
Effect Of Food

Characterization of Enterococcus faecium mutants resistant to mundticin KS, a class IIa bacteriocin

Microbiology ◽  
2003 ◽  
Vol 149 (10) ◽  
pp. 2901-2908 ◽  
Author(s):  
Youko Sakayori ◽  
Mizuho Muramatsu ◽  
Satoshi Hanada ◽  
Yoichi Kamagata ◽  
Shinichi Kawamoto ◽  
...  
Keyword(s):  
Enterococcus Faecium ◽  
Antimicrobial Agents ◽  
Wild Type Strain ◽  
Unsaturated Fatty Acids ◽  
Class I ◽  
Wild Type ◽  
Food Preservatives ◽  
In The Wild ◽  
Resistant Mutants

The emergence and spread of mutants resistant to bacteriocins would threaten the safety of using bacteriocins as food preservatives. To determine the physiological characteristics of resistant mutants, mutants of Enterococcus faecium resistant to mundticin KS, a class IIa bacteriocin, were isolated. Two types of mutant were found that had different sensitivities to other antimicrobial agents such as nisin (class I) and kanamycin. Both mutants were resistant to mundticin KS even in the absence of Mg2+ ions. The composition of unsaturated fatty acids in the resistant mutants was significantly increased in the presence of mundticin KS. The composition of the phospholipids in the two resistant mutants also differed from those in the wild-type strain. The putative zwitterionic amino-containing phospholipid in both mutants significantly increased, whereas amounts of phosphatidylglycerol and cardiolipin decreased. These changes in membrane structure may influence resistance of enterococci to class IIa and class I bacteriocins.

PELATIHAN IDENTIFIKASI FORMALIN DAN BORAKS PADA MAKANAN SECARA SEDERHANA DI KELURAHAN PAMIJEN KABUPATEN BANYUMAS

2021 ◽  
Vol 1 (1) ◽  
pp. 17-21
Author(s):  
Adita Silvia Fitriana ◽  
Sri Royani
Keyword(s):  
Community Service ◽  
Family Members ◽  
Food Samples ◽  
Service Program ◽  
Easy Method ◽  
Food Preservatives ◽  
Knowledge And Skills ◽  
The Impact

Formalin and borax are dangerous chemicals that are often misused as food preservatives. Various inspections have been carried out to minimize the use of formalin and borax in food, but there are still many formalin and borax in foods. The community, especially housewives, should have the ability to identify the presence of formalin and borax in food in order to protect family members from the exposure of those chemicals. Housewives in Pamijen Sub-District do not have knowledge and skills to identify formalin and borax content in food yet. Through this community service program, housewives in Pamijen Sub-District are expected to be able to test formalin and borax content in food independently. The program began with counseling about the food characteristics that contains formalin and borax; and the impact on health. This program continued with training on how to identify and practicing on how to detect formalin and borax in some food samples with a simple and an easy method. The results indicate that this program can increase patricipants’ knowledge about formalin and borax; and skills to identify them. Keywords: preservatives, formalin, borax, food

EFFECT OF SOME INDIGENOUS DIFFERENT PLANT AND ALGAL EXTRACTS AS ANTIMICROBIAL AGENTS AND FOOD PRESERVATIVES

2017 ◽  
Vol 31 (2) ◽  
pp. 95-114
Author(s):  
Khaled M. Atalla ◽  
Osama A. Seoudi ◽  
Khaled A. Elbanna ◽  
Nermin S. Osman
Keyword(s):  
Antimicrobial Agents ◽  
Food Preservatives ◽  
Algal Extracts
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