scholarly journals Determination of growth and toxin production potential of Staphylococcus aureus and Clostridium perfringens during döner production process

2019 ◽  
Vol 43 (1) ◽  
pp. 10-22 ◽  
Author(s):  
Funda YILMAZ EKER
Keyword(s):  
Staphylococcus Aureus ◽  
Production Process ◽  
Clostridium Perfringens ◽  
Toxin Production ◽  
Production Potential

scholarly journals Fumonisins production potential of Fusarium verticillioides isolated from Serbian maize and wheat kernels

2017 ◽  
pp. 71-78
Author(s):  
Sasa Krstovic ◽  
Sandra Jaksic ◽  
Aleksandra Bocarov-Stancic ◽  
Slavica Stankovic ◽  
Snezana Jankovic ◽  
...  
Keyword(s):  
Fusarium Verticillioides ◽  
Fumonisin B1 ◽  
Toxin Production ◽  
Hplc Method ◽  
Production Potential ◽  
Sample Extraction ◽  
Wheat Kernels ◽  
Yeast Extract Sucrose

The production of fumonisins by potentially toxigenic Fusarium verticillioides isolates originating from Serbian maize and wheat kernels was tested in vitro. A total of six F. verticillioides isolates were incubated on yeast extract sucrose medium (YESA) for 4 weeks at 25 ?C in the dark. Their toxin production potential was tested by applying a modified HPLC method for determination of fumonisins in cereals, since the TLC method gave no results. Analyses were performed on a HPLC-FLD system after sample extraction from YESA and extract cleanup on a SPE column. Although the isolates were tested for fumonisin B1, B2 and B3, only fumonisin B1 was detected. The results showed that all tested isolates had toxigenic potential for fumonisin B1 production. The average fumonisin B1 production of the isolates ranged from 7 to 289 ?g/kg, thus indicating a highly variable toxigenic potential among the isolates. Isolate 1282 expressed the highest toxigenic potential for fumonisin B1 production (289 ?g/kg), while isolate 2533/A showed a questionable potential for fumonisin production (7 ?g/kg).

Determination of Specific Activity of Cholera Chemical Vaccine Components using Cell Culture

2020 ◽  
Vol 36 (3) ◽  
pp. 82-89
Author(s):  
O.V. Gromova ◽  
O.S. Durakova ◽  
S.V. Generalov ◽  
L.F. Livanova ◽  
O.A. Volokh
Keyword(s):  
Cell Culture ◽  
Vibrio Cholerae ◽  
Production Control ◽  
Specific Activity ◽  
Methodological Approach ◽  
Toxin Production ◽  
Submerged Cultivation ◽  
Vaccine Production ◽  
Antigenic Activity

Том 36(2020) №3 стр. 82-89; DOI 10.21519/0234-2758-2020-36-3-82-89А.В. Гаева1*, О.В. Громова1, О.С. Дуракова1, С.В. Генералов1, Л.Ф. Ливанова1, О.А. Волох1 Определение специфической активности компонентов холерной химической вакцины с использованием культуры клеток 1ФКУЗ «Российский научно-исследовательский противочумный институт «Микроб»» Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека, Саратов 410005 *[email protected] Поступила - 2019-11-26; После доработки - 2020-03-16; Принята к публикации - 2020-05-15 Список литературы Описаны методы определения динамики продукции токсинов штаммом Vibrio cholerae 569B при глубинном культивировании в биореакторе и антигенной активности специфической фракции холерогена-анатоксина по анатоксинсвязыванию с использованием клеточных культур. Показана высокая степень соответствия результатов, полученных методами, применяемыми для контроля этапов производства холерной химической вакцины и рассмотренными в данной работе. Отмечено, что применение клеточной линии СНО-К1 наиболее перспективно для замены биомоделей на промежуточных этапах контроля активных компонентов холерной химической вакцины. Разработанный методический подход впервые предлагается использовать на этапах производства холерной бивалентной химической вакцины. культура клеток, Vibrio cholerae, холерная химическая вакцина, контроль производства, холера. Vol 36(2020) N 3 p. 82-89; DOI 10.21519/0234-2758-2020-36-3-82-89A.V. Gaeva1*, O.V. Gromova1, O.S. Durakova1, S.V. Generalov1, L.F. Livanova1, O.A. Volokh1 Determination of Specific Activity of Cholera Chemical Vaccine Components using Cell Culture 1Russian Research Anti-Plague Institute «Microbe» of the Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, Saratov, 410005 *[email protected] Received - 26.11.2019; Accepted - 15.05.2020 References The methods has been described to determine the dynamics of toxin production by the Vibrio cholerae 569B strain during submerged cultivation in bioreactor and of the antigenic activity of specific choleragen anatoxin fraction by anatoxin binding levels using cell cultures. High degree of consistency was observed between the results obtained via the method under consideration and those obtained via control methods at different stages of cholera chemical vaccine production. It was shown that the CHO-K1 cell line is the most promising substitute for biomodels at the intermediate stages of control of active cholera chemical vaccine components. The developed methodological approach was first proposed for use at the stages of cholera chemical bivalent vaccine manufacturing. cell culture, Vibrio cholerae, cholera chemical vaccine, production control, cholera.

Fate of Selected Pathogens Inoculated into Foods Prepared in Slow Cookers1,2

1979 ◽  
Vol 42 (11) ◽  
pp. 872-876 ◽  
Author(s):  
J. RITTER ◽  
J. O'LEARY ◽  
B. E. LANGLOIS
Keyword(s):  
Staphylococcus Aureus ◽  
Low Temperature ◽  
Salmonella Typhimurium ◽  
Clostridium Perfringens ◽  
Health Hazard ◽  
Green Bean ◽  
Vegetative Cells ◽  
Salmonella Choleraesuis ◽  
Navy Beans ◽  
The Mean

Staphylococcus aureus, Clostridium perfringens. Salmonella choleraesuis, and Salmonella typhimurium were inoculated (108 cells or spores) into two slow cookers containing green bean casserole, baked navy beans, chicken cacciatore, barbecued ribs or pork pot roast, and their fate determined after cooking. Heating patterns also were determined at three positions inside the two cookers. None of the foods cooked in either of the slow cookers contained detectable levels of S. aureus or salmonellae. The similarity between C. perfringens vegetative and spore counts indicate that only spores were present in the cooked foods. Except for the green bean casserole cooked using a low temperature setting, cooking resulted in a 0.44–1.67 and 0.36–1.54 log count reduction, respectively, of vegetative cells and spores of C. perfringens. Counts of vegetative cells and spores after cooking the green bean casserole were approximately .18 and .30 log counts higher than the uncooked counts. The mean times for the coldest areas in Cooker A to reach 50 C were 2.57 and 0.97 h, respectively, for the low (80 watts) and high (160 watts) temperature settings. The mean times for the coldest areas in Cooker B (removable liner) to reach 50 C were 2.35 and 0.52 h for the low (130 watts) and high (260 watts) temperature settings, respectively. Results suggest that when the recommended quantities of ingredients are used and the proper cooking procedure followed, foods prepared in the slow cookers studied do not present a health hazard.

STAPHYLOCOCCUS AUREUS SENSITIVITY TO ANTIBIOTICS IN CHILDREN WITH ATOPIC DERMATITIS

2017 ◽  
Vol 14 (6) ◽  
pp. 21-25
Author(s):  
E E Varlamov ◽  
E S Fedenko ◽  
M C Treneva ◽  
V R Voronina ◽  
Z V Zaporozhtseva ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Atopic Dermatitis ◽  
Antibiotic Resistance ◽  
Secondary Infection ◽  
Skin Scraping ◽  
Microbiological Examination ◽  
Antibiotics Sensitivity

Background. The aim of this study was to assess the antibiotic resistance of S. aureus isolated from the skin of atopic dermatitis (AD) children. Materials and methods. 256 AD children were included in the study in 2014-2016. Microbiological examination of skin scraping and determination of antibiotics sensitivity were performed. Results. Staphylococcus aureus was isolated in 173 (67,6%) of 256 patients. Resistance to erythromycin was established in 64,6 and 74,6%, respectively. Retrospective analyses showed that S. aureus became more sensitive to ampicillin, ceftriaxone, ciprofloxacin but more resistant to erythromycin. Conclusion. Ceftriaxone and cefoxitin but not erythromycin and ampicillin are the drugs of choice for the treatment of atopic dermatitis complicated by secondary infection in children.

Determination of the minimum suppressive concentration of photosensitizers of the second generation in relation to sanitaryindicative microorganisms

2021 ◽  
Vol 1 (11) ◽  
pp. 42-46
Author(s):  
Vadim Yu. Shlenskiy ◽  
◽  
Tatiana I. Pashnik ◽  
Svetlana Yu. Pigina ◽  
◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Salmonella Enteritidis ◽  
Second Generation ◽  
Research Work ◽  
Protoporphyrin Ix ◽  
Bactericidal Effect ◽  
Disodium Salt ◽  
Bacterial Cultures

In the studies described in the article, the presence of antimicrobial activity in photosensitizers in experiments on bacterial cultures was confirmed. In the experiments, photosensitizers of the second generation were used: «Photoditazine», the active substance of which is dimeglumin chloride E6, and «Dimegin», which includes a derivative of protoporphyrin IX-2,4-di(1-methoxyethyl)- deuteroporphyrin IX disodium salt. In the described research work, the minimum concentrations of the studied drugs were determined by the method of sequential tenfold dilutions to obtain a bactericidal effect on strains of sanitary-indicative microorganisms Enterococcus faecalis, Staphylococcus aureus, Salmonella enteritidis.

scholarly journals Determination of the maximum inhibitory dilution of cetylpyridinium chloride-based mouthwashes against staphylococcus aureus: an in vitro study

2008 ◽  
Vol 16 (4) ◽  
pp. 275-279 ◽  
Author(s):  
Evandro Watanabe ◽  
Juliane Maria Guerreiro Tanomaru ◽  
Andresa Piacezzi Nascimento ◽  
Fumio Matoba-Júnior ◽  
Mario Tanomaru-Filho ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Cetylpyridinium Chloride ◽  
In Vitro Study ◽  
Vitro Study

scholarly journals Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

2021 ◽  
Vol 38 (3) ◽  
pp. 329-336
Author(s):  
Berna Kılınç ◽  
Şükran Çaklı
Keyword(s):  
Staphylococcus Aureus ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Maximum Level ◽  
Refrigerated Storage ◽  
Fermented Fish ◽  
Alternative Product ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10th day of storage, whereas fermented trout sausage reached this level on the 30th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish.

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