Attachment and Proliferation of Bacteria on Meat

1989 ◽  
Vol 52 (3) ◽  
pp. 173-177 ◽  
Author(s):  
KING-THOM CHUNG ◽  
JAMES S. DICKSON ◽  
JOHN D. GROUSE
Keyword(s):  
Staphylococcus Aureus ◽  
Muscle Tissue ◽  
Room Temperature ◽  
Fat Tissue ◽  
Tissue Samples ◽  
Initial Cell ◽  
Muscle Tissues ◽  
Significant Difference ◽  
Cell Concentrations ◽  
Number Of Cells

The attachment of bacteria (Serratia marcescens, Staphylococcus aureus, Streptococcus faecalis, Salmonella arizonae, Pseudomonas aeruginosa, and Listeria monocytogenes), to lean muscle tissue and fat tissue was investigated. The number of cells attached to the meat was directly proportional to the initial cell concentrations present. There was no significant difference in the number of cells attached between the lean muscle tissue and fat tissues among the organisms tested. All bacteria tested except P. aeruginosa proliferated better on the lean muscle tissues than on the fat tissue at ambient temperature for 72 h. No significant attachment competition to tissue samples was seen between L. monocytogenes and P. aeruginosa, however, the numbers of P. aeruginosa were greater than L. monocytogenes (after 24 h). Similarly, no competitive attachments between S. aureus and S. marcescens, S. faecalis and S. arizonae were observed; but the numbers of S. marcescens were greater than S. aureus, and S. arizonae were greater than S. faecalis, when the inoculated meat was incubated at room temperature for 24 h.

Elastic Moduli of Breast and Prostate Tissues under Compression

1998 ◽  
Vol 20 (4) ◽  
pp. 260-274 ◽  
Author(s):  
Thomas A. Krouskop ◽  
Thomas M. Wheeler ◽  
Faouzi Kallel ◽  
Brian S. Garra ◽  
Timothy Hall
Keyword(s):  
High Strain ◽  
The Other ◽  
Strain Level ◽  
Prostate Tissue ◽  
Strain Rates ◽  
Glandular Tissue ◽  
Fat Tissue ◽  
Normal Prostate ◽  
Tissue Samples ◽  
Significant Difference

To evaluate the dynamic range of tissue imaged by elastography, the mechanical behavior of breast and prostate tissue samples subject to compression loading has been investigated. A model for the loading was validated and used to guide the experimental design for data collection. The model allowed the use of small samples that could be considered homogeneous; this assumption was confirmed by histological analysis. The samples were tested at three strain rates to evaluate the viscoelastic nature of the material and determine the validity of modeling the tissue as an elastic material for the strain rates of interest. For loading frequencies above 1 Hz, the storage modulus accounted for over 93 percent of the complex modulus. The data show that breast fat tissue has a constant modulus over the strain range tested while the other tissues have a modulus that is dependent on the strain level. The fibrous tissue samples from the breast were found to be 1 to 2 orders of magnitude stiffer than fat tissue. Normal glandular breast tissue was found to have an elastic modulus similar to that of fat at low strain levels, but the modulus of the glandular tissue increased by an order of magnitude above fat at high strain levels. Carcinomas from the breast were stiffer than the other tissues at the higher strain level; intraductal in situ carcinomas were like fat at the low strain level and much stiffer than glandular tissue at the high strain level. Infiltrating ductal carcinomas were much stiffer than any of the other breast tissues. Normal prostate tissue has a modulus that is lower than the modulus of the prostate cancers tested. Tissue from prostate with benign prostatic hyperplasia (BPH) had modulus values significantly lower than normal tissue. There was a constant but not significant difference in the modulus of tissues taken from the anterior and posterior portions of the gland.

scholarly journals Properties and composition of carcass of domestic spotted young cattle of two preslaughter weights

2011 ◽  
Vol 27 (4) ◽  
pp. 1443-1450 ◽  
Author(s):  
M. Petricevic ◽  
N. Stanisic ◽  
Lj. Sretenovic ◽  
M.M. Petrovic ◽  
S. Stajic ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Carcass Composition ◽  
Fat Tissue ◽  
Significant Difference ◽  
Kidney Fat ◽  
Group A ◽  
Young Cattle ◽  
Group B ◽  
Almost All ◽  
A Share

Objective of this research was to determine the slaughter properties and carcass composition of carcass sides derived from young cattle of Domestic Spotted breed, of pre-slaughter weights of 500 (group A) and 600 kg (group B). Heavier cattle had higher share of kidney fat in carcass, whereas the share of offals showed no significant differences. Statistically significant difference was registered only in share of toungue (P<0.05), that was higher in cattle of group A. Share of extra/premium (tenderloin), I category (round) and II category (loin, back, shoulder) showed no significant differences between groups of cattle. Statistically significant difference (P<0.05) was established in the share of III category carcass parts. Share of forearm and chest was significantly higher in lighter cattle (3.55% and 7.95%) compared to heavier animals (2.89% and 6.33%), whereas the share of subshoulder was considerably lower in group A (6.89%) compared to cattle of group B (9.73%). Data obtained by dissection of main carcass side parts differed significantly in regard to the share of muscle tissue in round and belly, that was significantly higher in cattle of group A (P<0.05). Share of fat tissue (subcutaneous and intermuscular) was higher in cattle of group B in almost all carcass side parts, however, statistically significant difference between groups was determined only in round, back, neck and subshoulder. Also, share of bones in chest differed statistically significantly (P<0.05) and it was higher in group A (20.09%) compared to cattle of group B (15.52%).

Effect of Non-Salting of Cheddar Cheese Made with Induced Starter Failure on Growth of Clostridia and Keeping Quality of Processed Cheese

1982 ◽  
Vol 45 (4) ◽  
pp. 356-359 ◽  
Author(s):  
G. F. IBRAHIM
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Rate ◽  
Moisture Content ◽  
Room Temperature ◽  
Cheddar Cheese ◽  
Clostridium Sporogenes ◽  
Processed Cheese ◽  
Significant Difference ◽  
Keeping Quality

Batches of pasteurized milk inoculated with spores of Clostridium sporogenes, C. perfringens, C. butyricum and C. tyrobutyricum were used to produce 8 batches of Cheddar cheese without starter activity. At the end of cheddaring, half the curd was salted and each curd portion was pressed separately for 18 h at ambient temperature. The cheese was stored for 6 weeks at both 11 and 4 C then processed. Samples of each batch of processed cheese were maintained at room temperature and at 37 C for at least 10 months. The results showed that although the salted cheese (SC) contained 5% salt-in-moisture and less moisture content than that of the unsalted cheese (USC), no appreciable difference was observed in growth rate of clostridia in both USC and SC. After processing, there was no significant difference between spore counts in the cheese originating from either USC or SC. No defects which could be attributed to clostridial activity developed during storage. Browning of processed cheese stored at 37 C was far greater in batches originating from SC as compared with those originating from USC. Results of this investigation were compatible with results published previously regarding omission of salting of low acid Cheddar cheese with the object of retarding Staphylococcus aureus growth and enterotoxin production.

Reduction of Bacteria Attached to Meat Surfaces by Washing with Selected Compounds

1988 ◽  
Vol 51 (11) ◽  
pp. 869-873 ◽  
Author(s):  
JAMES S. DICKSON
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Serratia Marcescens ◽  
Phosphate Buffer ◽  
Fat Tissue ◽  
Lean Tissue ◽  
Significant Difference ◽  
D Values ◽  
Beef Muscle

Beef muscle and fat tissue were inoculated with either Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus, or Serratia marcescens and washed with various compounds. There were no significant (P&gt;0.05) differences in detachment and/or destruction of bacteria from lean tissue with phosphate buffer, ethanol, and NaCl, with all of the reductions being &lt;1 log cycle. NaOH and KOH were effective in removing bacteria from both fat and lean tissue, reducing the populations of S. typhimurium and S. marcescens on the tissue by as much as 4 log cycles. For all of the bacteria tested, there were significantly more (P&lt;0.05) bacteria removed or destroyed from fat tissue than from lean tissue. There was no significant difference (P&gt;0.05) between NaOH and KOH. Concentration (1%, 5%, and 10%) of the wash solution had a significant (P&lt;0.05) effect on all four of the bacteria. D values were determined for the bacteria in the three concentrations of NaOH. The values ranged from a high of 41 sec for S. aureus in 1% to &lt;1.2 sec for L. monocytogenes in 10% NaOH.

scholarly journals Phenotypic and genetic analysis of carcass quality traits in pigs

2013 ◽  
Vol 67 (3-4) ◽  
pp. 215-226 ◽  
Author(s):  
Dragomir Lukac ◽  
Vitomir Vidovic ◽  
Ljuba Strbac ◽  
Desanka Punos ◽  
Vladislav Visnjic ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Selection Criteria ◽  
Neck Muscle ◽  
Quality Traits ◽  
Fat Tissue ◽  
Genetic Changes ◽  
Significant Difference ◽  
Pig Carcasses ◽  
The Given ◽  
Additive Genes

The study of genetic quality traits included 284 randomly selected pig carcasses, derived from Landrace (96), Yorkshire (92) and Hampshire (96). Carcasses dissection was carried out by the model of EU 1992. With the average pig weight of 103 kg, the highest percentage of muscle with the smallest proportion of fat tissue was found in the neck (72.48 or 11.43%), all pig breeds, while in the abdominal rib part there was determined most fat tissue (36.19%), and the least muscle tissue was found in the back (55.94%). Also, the largest proportion of bones was found in the back and neck (15.82 or 15.64%) and lowest in the shoulder (9.92%). The largest share of muscle tissue was determined in the ham, followed by shoulder, abdominal rib part, back and finally neck. Most fat tissue was found in the ham, followed by abdominal rib part of the rib, back, shoulder and neck. The share of bones is greatest in the back and ham, followed by abdominal rib part, and shoulder and neck. Comparing the proportion of muscle tissue in the carcasses within the breeds, no statistically significant differences in the percentage of meat between two fertile breeds (Landrace and Yorkshire) was found, while there was statistically significant difference between the two fertile breeds and terminal Hampshire breed. On the other hand the influence of breed was highly significant on share of bones in the carcass, muscle tissue in the neck, bones in the ham, muscle tissue and bones in the abdominal rib part and shoulder, while it was of no importance on the share of fat tissue in the back, fat tissue and bones in the neck, muscle tissue in the ham, fat tissue in the abdominal rib part and shoulder. Breed had a highly significant impact on the amount of meat and bones in the carcasses. Because of the large influence breed on the tested quality traits, as well as the set selection criteria, the influence of breed is important. In other words, it is possible by proper selection, that is, in pure breed, to increase meat contents and reduce intramuscular fat in pig carcasses. Additive genes share, measured by heritability and repeatability coefficients, align the given qualities in medium and high genetic. The genetic variability is stabile and clear so it makes the guidance of genetic changes in desired direction justified.

Gas Chromatographic Analysis of Coyote and Magpie Tissues for Residues of Compound 1080 (Sodium Fluoroacetate)

1984 ◽  
Vol 67 (3) ◽  
pp. 549-553
Author(s):  
Iwao Okuno ◽  
Guy E Connolly ◽  
Peter J Savarie ◽  
Charles P Breidenstein
Keyword(s):  
Correlation Coefficient ◽  
Muscle Tissue ◽  
Analytical Method ◽  
Storage Conditions ◽  
Electron Capture Detection ◽  
Tissue Samples ◽  
Ambient Temperatures ◽  
Muscle Tissues ◽  
Average Coefficient ◽  
Residue Levels

Abstract Tissues of coyotes and magpies administered known dosages of 1080 were analyzed for residues by an analytical method specifying gas chromatography and electron capture detection. The repeatability of the method was determined for the replicate analyses of coyote muscle tissue samples aged under different storage conditions. The average coefficient of variation (CV) was 6% for quadruplicate determinations of 1080 in fresh tissues, 12–14% for samples stored at – 10°C for 30–60 days, and 24 % for samples aged for 7 days at ambient temperatures. The larger CV value obtained for stored samples is attributed more to greater sample variability than to less precision of the analytical method. Residues of 1080 appear to be relatively stable in tissues; there was essentially no change in the concentration of 1080 in samples stored up to 28 days at ambient temperature. Residue levels in the muscle, heart, kidney, and intestine were comparable, slightly lower in the liver, and much higher in the stomach. The concentration of 1080 in the muscle tissue was related to the administered dosages. Correlation analyses of dosages and residue levels in coyote muscle tissue showed a correlation coefficient of 0.99 for 1080 administered by gavage, and 0.88 for 1080 administered by bait. A correlation coefficient of 0.99 was observed between dosages and mean residues in the breast muscle tissues of magpies. The average CV value was 3.5% for duplicate analyses of 1 g samples of magpie tissues.

scholarly journals The Effect of Zingiber officinale on the Spleen Tissue and Antibody Titer of Broiler Chickens

2019 ◽  
Vol 36 (01) ◽  
pp. 046-050
Author(s):  
Alireza Taghdisi ◽  
Sajjad Hejazi
Keyword(s):  
Broiler Chickens ◽  
Zingiber Officinale ◽  
Control Group ◽  
White Pulp ◽  
Broiler Chicks ◽  
Pulp Tissue ◽  
Tissue Samples ◽  
Serum Factors ◽  
Spleen Tissue ◽  
Significant Difference

Introduction Increasing the immune system's function of fighting infectious diseases is very important in the poultry industry. Ginger, scientifically known as Zingiber officinale, belongs to the Zingiberaceae family. The use of ginger in the diet of poultry increases serum levels of superoxide dismutase enzymes and glutathione peroxidase, which are considered to be important antioxidant enzymes. The main objective of the present study is to evaluate the effect of ginger on the spleen tissue of broiler chickens. Material and Methods The specimens comprised 2 groups of 20 Ross breed broiler chicks, for 42 days and were then, examined and tested. The diet was supplemented with 1 g/kg of ginger powder from the beginning of the rearing period. Blood samples of the chicks were randomly collected to measure the levels of hemagglutination (HI). The removed spleens were fixed with 10% formalin buffer. The specimens were cut in 5-micron diameters and stained with hematoxylin and eosin. Results and Conclusion There was a statistically significant difference in the mean of HI blood titers between the chicks in the growth period and final period groups (p < 0.05). The white-pulp tissue samples were more clearly seen in the treatment group than in the control group, and also, it was observed that the wall of the central artery of the white pulp was thicker in the ginger-treated group as compared with the control group. The nutritional value of ginger may vary. Thus, it is necessary to investigate the effect of this plant final on weight gain; the serum factors associated with the metabolic chart, and the response of the immune system to this plant.

scholarly journals Efficiency of Antimicrobial Photodynamic Therapy with Photodithazine® on MSSA and MRSA Strains

Antibiotics ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 869
Author(s):  
Beatriz Müller Nunes Souza ◽  
Juliana Guerra Pinto ◽  
André Henrique Correia Pereira ◽  
Alejandro Guillermo Miñán ◽  
Juliana Ferreira-Strixino
Keyword(s):  
Staphylococcus Aureus ◽  
Photodynamic Therapy ◽  
Antimicrobial Photodynamic Therapy ◽  
Bacterial Inactivation ◽  
Bacterial Reduction ◽  
Complete Inactivation ◽  
Opportunistic Bacteria ◽  
Significant Difference ◽  
Mrsa Strains

Staphylococccus aureus is a ubiquitous and opportunistic bacteria associated with high mortality rates. Antimicrobial photodynamic therapy (aPDT) is based on the application of a light source and a photosensitizer that can interact with molecular oxygen, forming Reactive Oxygen Species (ROS) that result in bacterial inactivation. This study aimed to analyze, in vitro, the action of aPDT with Photodithazine® (PDZ) in methicillin-sensitive Staphylococcus aureus (MSSA) and methicillin-resistant Staphylococcus aureus (MRSA) strains. The strains were incubated with PDZ at 25, 50, 75, and 100 mg/L for 15 min and irradiated with fluences of 25, 50, and 100 J/cm2. The internalization of PDZ was evaluated by confocal microscopy, the bacterial growth by counting the number of colony-forming units, as well as the bacterial metabolic activity post-aPDT and the production of ROS. In both strains, the photosensitizer was internalized; the production of ROS increased when the aPDT was applied; there was a bacterial reduction compared to the control at all the evaluated fluences and concentrations; and, in most parameters, it was obtained complete inactivation with significant difference (p < 0.05). The implementation of aPDT with PDZ in clinical strains of S. aureus has resulted in its complete inactivation, including the MRSA strains.

STUDIES OF PENICILLIN IN PEDIATRICS

PEDIATRICS ◽  
1950 ◽  
Vol 5 (4) ◽  
pp. 664-671
Author(s):  
B. M. KAGAN ◽  
M. NIERENBERG ◽  
D. GOLDBERG ◽  
A. MILZER
Keyword(s):  
Intramuscular Injection ◽  
Room Temperature ◽  
Serum Levels ◽  
Sesame Oil ◽  
Peanut Oil ◽  
Penicillin G ◽  
Procaine Penicillin ◽  
Pertinent Data ◽  
Significant Difference ◽  
Pediatric Use

Table I summarizes most of the pertinent data in this report on the serum penicillin concentrations 12 and 24 hours after intramuscular injection of K penicillin G in peanut oil and beeswax, which is fluid at room temperature, and of three different procaine penicillin preparations. These three preparations are procaine penicillin G in sesame oil, procaine penicillin G in peanut oil with 2% aluminum monostearate, and procaine penicillin G in water with Na-carboxymethylcellulose. When they were given in a dosage of 8000 u./lb. to infants and children, weighing between 4.5 and 18.0 kg., there was no statistically significant difference in the serum levels obtained. A dosage schedule for these preparations is suggested for pediatric use. The aqueous preparation offers some advantages which are discussed. Experiences are reported which emphasize the necessity of avoiding intravenous administration of all these preparations.

Abstract P189: Method of Cold Saline Storage for Prehospital Induced Hypothermia

Circulation ◽  
2008 ◽  
Vol 118 (suppl_18) ◽  
Author(s):  
Mitch Kampmeyer ◽  
Clifton W Callaway
Keyword(s):  
Room Temperature ◽  
Prehospital Care ◽  
Rank Test ◽  
Induced Hypothermia ◽  
Ambient Conditions ◽  
Storage Unit ◽  
Cold Saline ◽  
Kaplan Meier ◽  
Significant Difference ◽  
Ambient Room Temperature

Recent research supports the use of cold IV fluid as a method for initiating therapeutic hypothermia in post-cardiac arrest resuscitation. However, prehospital care programs employing this treatment have encountered various difficulties. Barriers to prehospital induced hypothermia protocols include the lack of effective or economically reasonable methods to maintain cold saline in the field. Objective. Determine the time that a standard commercial cooler can maintain two 1-liter normal saline solution (NSS) bags below 4°C in 3 different environments. Methods. Environments simulating an ambulance compartment were created for the experiment. NSS temperatures were continuously recorded inside a standard commercial cooler with or without ice packs (IPs) under one of three scenarios: ambient room temperature (25°C) without (IPs), ambient room temperature with IPs and 50°C ambient temperature with IPs. Four trials under each condition were performed. Time to warm to 4°C was compared using Kaplan-Meier log rank test. Results. In a room temperature environment with IPs, the NSS warmed to 4°C in a mean interval of 29 hrs 53 mins versus in ambient room temperature without IPs (1 hr 21 mins) versus in constant hot environment of 50°C with IPs (10 hrs 50 mins). A significant difference was found between the three environments (log-rank =17.90, dF =2, p =0.0001). Conclusions. Low technology methods in the form of a cooler and IPs can provide cold NSS storage for longer than a full 24 hour shift in a room temperature ambulance. In hot ambient conditions, 4°C NSS can be maintained for nearly 11 hours using this method. This model exhibits an economical, easily deployable cold saline storage unit.

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