BACTERICIDAL EFFECTIVENESS OF IODOPHOR DETERGENT-SANITIZERS1

1955 ◽  
Vol 18 (6) ◽  
pp. 144-149 ◽  
Author(s):  
W. S. Mueller
Keyword(s):  
Field Tests ◽  
Hard Water ◽  
Performance Tests ◽  
Laboratory Performance ◽  
E Coli ◽  
Whole Milk ◽  
Bactericidal Properties

The bactericidal properties of an iodine liquid and an iodine powder detergent sanitizer were found to he practically equal. At 25 ppm. of available iodine both products compared favorably with 100 ppm. of available chlorine in killing E. coli, S typhosa, M. pyogenes var. aures and Ps. aeruginosa, in the presence of hard water, whole milk, and dishwash soil. The iodine detergent-sanitizers can be recommended for sanitizing food utensils, if field tests substantiate results of the laboratory performance tests.

scholarly journals Influence of nutrient availability on in vitro growth of major bovine mastitis pathogens

2021 ◽  
Vol 88 (1) ◽  
pp. 80-88
Author(s):  
Remo Stürmlin ◽  
Josef J. Gross ◽  
Olga Wellnitz ◽  
Lea A. Wagner ◽  
Camille Monney ◽  
...  
Keyword(s):  
Bacterial Growth ◽  
Nutrient Availability ◽  
Bovine Mastitis ◽  
Milk Composition ◽  
B Vitamins ◽  
E Coli ◽  
Streptococcus Uberis ◽  
Whole Milk ◽  
Mastitis Pathogens

AbstractThe aim of the present study was to investigate the effects of milk composition changes on the in vitro growth of bovine mastitis pathogens. Nutritional requirements of three major bovine mastitis pathogens Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Streptococcus uberis (S. uberis) were investigated in vitro. We used ultra-high temperature (UHT) treated milk with different contents of fat, protein, and carbohydrates to test the influence of the availability of various milk constituents on pathogen growth characteristics. Additionally, the bacterial growth was investigated under experimentally modified nutrient availability by dilution and subsequent supplementation with individual nutrients (carbohydrates, different nitrogen sources, minerals, and different types of B vitamins) either to milk or to a conventional medium (thioglycolate broth, TB). Varying contents of fat, protein or lactose did not affect bacterial growth with the exception of growth of S. uberis being promoted in protein-enriched milk. The addition of nutrients to diluted whole milk and TB partly revealed different effects, indicating that there are media-specific growth limiting factors after dilution. Supplementation of minerals to diluted milk did not affect growth rates of all studied bacteria. Bacterial growth in diluted whole milk was decreased by the addition of high concentrations of amino acids in S. aureus, and by urea and additional B vitamins in E. coli and S. aureus. The growth rate of S. uberis was increased by the addition of B vitamins to diluted whole milk. The present results demonstrate that growth-limiting nutrients differ among pathogen types. Because reduced bacterial growth was only shown in diluted milk or TB, it is unlikely that alterations in nutrient availability occurring as a consequence of physiological changes of milk composition in the cow's udder would directly affect the susceptibility or course of bovine mastitis.

scholarly journals Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS

2017 ◽  
Vol 18 (0) ◽  
Author(s):  
Camila Sampaio Cutrim ◽  
Raphael Ferreira de Barros ◽  
Robson Maia Franco ◽  
Marco Antonio Sloboda Cortez
Keyword(s):  
Escherichia Coli ◽  
The Other ◽  
Lactose Hydrolysis ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Gas Formation ◽  
Whole Milk ◽  
Milk Contamination ◽  
Different Types ◽  
Fermentation Period

Abstract The purpose of this study was to evaluate the behavior of E. coli O157:H7 during lactose hydrolysis and fermentation of traditional and low lactose yogurt. It also aimed to verify E. coli O157:H7 survival after 12 h of storage at 4 ºC ±1 ºC. Two different types of yogurts were prepared, two with whole milk and two with pre-hydrolyzed whole milk; in both groups one yogurt was inoculated with E. coli O157:H7 and the other one was not inoculated. The survival of E. coli and pH of yogurt were determined during fermentation and after 12-h refrigeration. The results showed that E. coli O157:H7 was able to grow during the fermentation period (from 4.34 log CFU.mL-1 to 6.13 log CFU.mL-1 in traditional yogurt and 4.34 log CFU.mL-1 to 6.16 log CFU.mL-1 in low lactose yogurt). The samples with E. coli O157:H7 showed gas formation and syneresis. Thus, E. coli O157:H7 was able to survive and grow during fermentation of traditional and low lactose yogurts affecting the manufacture technology. Moreover, milk contamination by E. coli before LAB addition reduces the growth of L. bulgaricus and S. thermophilus especially when associated with reduction of lactose content.

Laboratory performance tests of PANIC, the panoramic NIR imager for Calar Alto

2012 ◽  
Author(s):  
Josef W. Fried ◽  
Armin Huber ◽  
Clemens Storz ◽  
Ulrich Mall ◽  
Vianak Naranjo ◽  
...  
Keyword(s):  
Performance Tests ◽  
Laboratory Performance ◽  
Calar Alto

Laboratory Performance Tests for Antifriction Bearing Greases

2009 ◽  
pp. 47-47-32
Author(s):  
M. Herbst ◽  
W. A. Prendergast ◽  
R. S. Barnett ◽  
W. J. Finn ◽  
O. P. Puryear
Keyword(s):  
Performance Tests ◽  
Laboratory Performance ◽  
Antifriction Bearing

scholarly journals Sevoflurane Promotes Bactericidal Properties of Macrophages through Enhanced Inducible Nitric Oxide Synthase Expression in Male Mice

2019 ◽  
Vol 131 (6) ◽  
pp. 1301-1315 ◽  
Author(s):  
Thomas J. Gerber ◽  
Valérie C. O. Fehr ◽  
Suellen D. S. Oliveira ◽  
Guochang Hu ◽  
Randal Dull ◽  
...  
Keyword(s):  
Early Stage ◽  
No Synthase ◽  
Control Group ◽  
Male Mice ◽  
Proinflammatory Response ◽  
E Coli ◽  
Inducible No Synthase ◽  
Bactericidal Properties

Abstract Editor’s Perspective What We Already Know about This Topic What This Article Tells Us That Is New Background Sevoflurane with its antiinflammatory properties has shown to decrease mortality in animal models of sepsis. However, the underlying mechanism of its beneficial effect in this inflammatory scenario remains poorly understood. Macrophages play an important role in the early stage of sepsis as they are tasked with eliminating invading microbes and also attracting other immune cells by the release of proinflammatory cytokines such as interleukin-1β, interleukin-6, and tumor necrosis factor-α. Thus, the authors hypothesized that sevoflurane mitigates the proinflammatory response of macrophages, while maintaining their bactericidal properties. Methods Murine bone marrow–derived macrophages were stimulated in vitro with lipopolysaccharide in the presence and absence of 2% sevoflurane. Expression of cytokines and inducible NO synthase as well as uptake of fluorescently labeled Escherichia coli (E. coli) were measured. The in vivo endotoxemia model consisted of an intraperitoneal lipopolysaccharide injection after anesthesia with either ketamine and xylazine or 4% sevoflurane. Male mice (n = 6 per group) were observed for a total of 20 h. During the last 30 min fluorescently labeled E. coli were intraperitoneally injected. Peritoneal cells were extracted by peritoneal lavage and inducible NO synthase expression as well as E. coli uptake by peritoneal macrophages was determined using flow cytometry. Results In vitro, sevoflurane enhanced lipopolysaccharide-induced inducible NO synthase expression after 8 h by 466% and increased macrophage uptake of fluorescently labeled E. coli by 70% compared with vehicle-treated controls. Inhibiting inducible NO synthase expression pharmacologically abolished this increase in bacteria uptake. In vivo, inducible NO synthase expression was increased by 669% and phagocytosis of E. coli by 49% compared with the control group. Conclusions Sevoflurane enhances phagocytosis of bacteria by lipopolysaccharide-challenged macrophages in vitro and in vivo via an inducible NO synthase–dependent mechanism. Thus, sevoflurane potentiates bactericidal and antiinflammatory host-defense mechanisms in endotoxemia.

scholarly journals Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 716
Author(s):  
Beatriz Nunes Silva ◽  
Vasco Cadavez ◽  
José António Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Meta Analysis ◽  
Inhibitory Effects ◽  
Food Preservatives ◽  
E Coli ◽  
Log Reduction ◽  
Bactericidal Properties ◽  
Study Characteristics ◽  
Meta Regression

The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.

Design and Field Test of a New Compact Self-Propelled Cabbage Harvester

2019 ◽  
Vol 62 (5) ◽  
pp. 1243-1250 ◽  
Author(s):  
Dongdong Du ◽  
Jun Wang ◽  
Luxin Xie ◽  
Fanfei Deng
Keyword(s):  
Field Test ◽  
Field Tests ◽  
Field Performance ◽  
Performance Tests ◽  
Cultivation Method ◽  
Compact Field ◽  
Cutting Rate ◽  
Traditional Fields ◽  
Mechanical Harvester

Abstract. As a labor-intensive operation, manual harvesting greatly affects cost and therefore profitability in the cabbage industry. A new compact self-propelled cabbage harvester for small, separate fields was designed and field tested. This harvester included a crawler chassis, a picking mechanism, a lifting mechanism, a cutting device, and a leaf separator. Results of preliminary field tests showed that the harvester had good flexibility and maneuverability. Results of field performance tests showed that the harvester could pick cabbages with diameters of 15 to 25 cm, providing a harvesting capacity of 0.21 hm2 h-1 and a harvest loss of 10.2%. Compared with experiments conducted in traditional fields, harvest quality showed an improvement in fields with an experimental cultivation method. The harvest loss was reduced by 5.0%, while the picking rate and accurate cutting rate were improved by 3.0% and 5.4%, respectively. Keywords: Cabbage, Compact, Field test, Mechanical harvester, Self-propelled.

Heat Resistance of Escherichia coli in Cow and Buffalo Milk

1980 ◽  
Vol 43 (5) ◽  
pp. 376-380 ◽  
Author(s):  
R. S. SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Heat Resistance ◽  
Skim Milk ◽  
Buffalo Milk ◽  
Time Interval ◽  
E Coli ◽  
Heat Resistant ◽  
Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

scholarly journals Comparison of Sorbitol MacConkey and Hemorrhagic Coli Agars for Recovery of Escherichia coli 0157:H7 from Brie, Ice Cream, and Whole Milk

1997 ◽  
Vol 80 (2) ◽  
pp. 335-340 ◽  
Author(s):  
Thomas S Hammack ◽  
Peter Feng ◽  
R Miguel Amaguaña ◽  
Geraldine June ◽  
Patricia S Sherrod ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ice Cream ◽  
Apparent Effect ◽  
Dairy Foods ◽  
E Coli ◽  
Whole Milk ◽  
Plate Counts ◽  
Indigenous Microflora

Abstract The relative efficacies of hemorrhagic coli (HC) agar and several formulations of sorbitol Mac-Conkey (SorMac) agar, with and without 0.1 % (w/v) 4-methyllumbelliferyl-ß-D-glucuronide (MUG), in recovering unstressed and heat-stressed Escherichia coli 0157:H7 from Brie cheese, ice cream, and whole milk were determined. Recovery of unstressed E. coli 0157:H7 was determined quantitatively by spread-plating diluted samples onto different agars and performing plate counts. Recovery of stressed E. coli 0157:H7 was determined qualitatively by enriching samples in modified trypticase soy broth, streaking the incubated enrichments, and isolating E. coli 0157:H7 colonies from the agars. HC agar and the SorMac agar formulations did not differ significantly in their ability to recover unstressed E. coli 0157:H7 from ice cream and whole milk; however, HC agar recovered significantly more unstressed E. coli 0157:H7 from Brie cheese than did the SorMac agar formulations. Bacteriological Analytical Manual and Oxoid SorMac agar formulations made from individual ingredients, did not differ significantly in recovering unstressed E. coli 0157:H7 from Brie cheese. The efficiency of the commercially available Oxoid SorMac agar could not be determined because of overgrowth by indigenous microflora. HC and SorMac agars did not differ significantly in recovering stressed E. coli 0157:H7 from Brie cheese, ice cream, and whole milk. MUG had no apparent effect on recovery of either stressed or unstressed E. coli 0157:H7 from the dairy foods examined.

Sign in / Sign up

Export Citation Format

Share Document