Microbiological stability of homeopathic medicines using purified water as vehicle

Background: Homeopathic medicines are prepared in homeopathic pharmacies. This leads to freedom of prescription but requires more knowledge of the clinicians to achieve the best results. Preparations made of purified water receive a validity of 24 hours, but there are prescriptions for up to 30 days. This contradiction raises tensions among physicians, pharmacists and patients. Aims: to evaluate the increase in microbiological contamination in homeopathic medicines using purified water as vehicle compared with the microbiological stability of purified water. Contribute to the quality of homeopathic medicine and treatment. Methodology: daily microbiological analysis for one week to assess the growth of heterotrophic bacteria, Pseudomonas, yeasts and molds. The reference used was the USP 32/NF 27 and the Brazilian Pharmacopoeia 5th edition. Results: there was a higher growth of microorganisms on the medicine, compared with purified water. From the 2nd day on, this growth has been beyond the legal limits. Discussion: medicines for oral use are not sterile preparations, but they must remain stable during its shelf life. Our results indicate that contamination occurs from the earliest days of use. This shows the need to change the prescription in relation of the vehicle, to ensure hygiene and avoid potential contamination of the patient. It is necessary to prevent conflict of information between pharmacists and patients, and the contradiction of the doctor's advice, besides the potential risk of responsibility to be attributed to the pharmacy. It is necessary to promote a discussion between pharmacists and clinicians, to spread this information for those that prescribe. Conclusion: there was an increased of microbiological contamination of the medicines dispensed in purified water, which harms the quality of homeopathic medicine and homeopathic treatment.

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Physical-chemical and microbiological analysis of water of irrigation and microbiological analysis of lettuce (Lactuca sativa)

Ciência e Natura ◽

10.5902/2179460x37700 ◽

2019 ◽

Vol 41 ◽

pp. e55

Author(s):

Camila Corrêa Bierhas ◽

Aline Belem Machado ◽

Simone Ulrich Picoli ◽

Daniela Montanari Migliavacca Osorio ◽

Daiane Bolzan Berlese

Keyword(s):

Heterotrophic Bacteria ◽

Microbiological Quality ◽

Fecal Coliforms ◽

Microbiological Analysis ◽

Microbiological Contamination ◽

Physical Chemical ◽

Quality Of Water ◽

Three Samples ◽

Almost All

The contamination of vegetables by pathogenic microorganisms is directly related to the water quality used in their irrigation. Lettuce is the main vegetable consumed in Brazil and because it does not undergo any processing before its consumption, it is directly affected by the quality of the water used for irrigation. This study analyzed the physical-chemical and microbiological quality of water used in lettuce irrigation and possible microbiological contamination of lettuce. In relation to microbiological analyzes, high values were found for heterotrophic bacteria and total coliforms in weirs and vegetables. For fecal coliforms, in almost all water samples, the value found was above that established by the legislation. In lettuce, this occurred in three samples. No strong correlation was found between water and lettuce contamination. In relation to the physicochemical parameters analyzed, only the value of the turbidity in one of the weirs was above the threshold established by the legislation.

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The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Microorganisms ◽

10.3390/microorganisms9112404 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2404

Author(s):

Qian Zhao ◽

Shihua Tang ◽

Xiang Fang ◽

Zhuo Wang ◽

Yu Jiang ◽

...

Keyword(s):

Shelf Life ◽

Microbiological Analysis ◽

Lower Weight ◽

Scavenging Capacity ◽

Effective Inhibition ◽

Apple Slices ◽

Fresh Cut ◽

Dpph Scavenging ◽

Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

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Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

Journal of Food Quality ◽

10.1155/2019/6256409 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Jeong-Eun Hyun ◽

Ji-Yeon Kim ◽

Eun-Mi Kim ◽

Jong-Chan Kim ◽

Sun-Young Lee

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Color Index ◽

Visual Quality ◽

Microbial Populations ◽

Diospyros Kaki ◽

Visual Appearance ◽

Different Temperatures ◽

Yeasts And Molds

This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.

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The effect of container-biofilm on the microbiological quality of water used from plastic household containers

Journal of Water and Health ◽

10.2166/wh.2003.0012 ◽

2003 ◽

Vol 1 (3) ◽

pp. 101-108 ◽

Cited By ~ 26

Author(s):

P. Jagals ◽

C. Jagals ◽

T. C. Bokako

Keyword(s):

Heterotrophic Bacteria ◽

Microbiological Quality ◽

Total Coliform ◽

Human Consumption ◽

Microbiological Contamination ◽

Supply Source ◽

E Coli ◽

Quality Of Water ◽

Storage Containers

Studies in Southern Africa have shown that even when microbiologically safe water is supplied to developing communities at communal standpipes, contamination by high numbers of pathogenic microorganisms may occur during the processes of fetching water from the supply source and storage during use at home, rendering such waters unsafe for human consumption. This study investigated the occurrence of biofilm in PVC storage containers as one possible reason for this deterioration, using heterotrophic bacteria and total coliform counts as well as turbidity as indicators. A second objective was to determine whether biofilm in water-storage containers could contribute to hazardous microbiological contamination indicated by Escherichia coli and Clostridium perfringens. Results indicated that increased microbiological contamination is associated with biofilm. The biofilm harbours heterotrophic bacteria, total coliforms and C. perfringens. E. coli could not be associated directly with the levels of biofilm in containers but rather appears to be introduced intermittently from the ambient domestic environment. When dislodged with the biofilm, these bacteria contributed substantially to the deterioration of the microbiological quality of supplied water stored in plastic containers.

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Delayed-Incubation Method for Microbiological Analysis of Environmental Specimens and Samples

Journal of Food Protection ◽

10.4315/0362-028x-58.8.884 ◽

1995 ◽

Vol 58 (8) ◽

pp. 884-889 ◽

Cited By ~ 1

Author(s):

M. H. BRODSKY ◽

C. A. DAVlDSON ◽

J. S. DICKSON ◽

M. J. PETTIS ◽

T. L. TIESO

Keyword(s):

Detrimental Effect ◽

Heterotrophic Bacteria ◽

Target Cells ◽

Microbiological Analysis ◽

Viable Option ◽

Contaminated Food ◽

Quantitative Analyses ◽

Yeasts And Molds ◽

Incubation Method ◽

And Staphylococcus Aureus

Five laboratories compared the quantitative recovery of heterotrophic bacteria, yeasts and molds, coliforms, Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus from a variety of naturally contaminated food and water samples, using traditional incubation procedures and a delayed-incubation method. Refrigeration of inoculated media for up to 3 days prior to incubation was shown to be a viable option for many quantitative analyses, but needs to be validated for each application. Some inoculated media withstood refrigeration for up to 7 days prior to incubation without any detrimental effect on the recovery of target cells, while the incubation of other media for similar types of analyses could not be delayed even for 3 days.

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Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene

Zbornik Matice srpske za prirodne nauke ◽

10.2298/zmspn1324307u ◽

2013 ◽

pp. 307-313

Author(s):

Ema Uzelac ◽

Sava Radovic ◽

Maja Karaman ◽

Milan Matavulj

Keyword(s):

Product Quality ◽

Raw Materials ◽

Raw Material ◽

Microbiological Analysis ◽

Food Hygiene ◽

Number Of Microorganisms ◽

Yeasts And Molds ◽

Anal Yses ◽

Control Water

The results of tests on the presence of yeasts and molds in cornstarch [AD ?IPOK? Zrenjanin, 2007-2008, made at the time when previous Regulations were valid] were analyzed in terms of bioindicative values of microfungi as indicators of quality and safety of raw material or final food products. Microbiological analysis was used to detect the presence of a number of microorganisms MMI-0001, and a questionnaire was designed at the Department of Public Health in Zrenjanin town (Republic of Serbia), where the anal?yses were done, regarding the microbiological tests on starch. In order to rationalize the analyses and make them more economical, several areas of product quality control (water, food, raw materials, space) were recommended either to be excluded or regarded as optional. Thus, analysis of presence of microfungi as indicators of product quality was categorized as optional. The results obtained from this research suggest a different conclusion because the bacteria in the samples indicated ?microbiologically?, namely bacteriologically, safe samples of food, while, on the contrary, the presence of some microfungi as distinct xerophilous or xerotolerant microorganisms, indicated that the food was mycologically non-safe. The obtained data are crucial for questioning the decision to exclude the earlier required (mycological) analysis of the samples (in the production of starch, or end products, etc.) and categorize such analyses in new Regulations as optional, depending on the manufacturer?s preference. Bioindicative values of microfungi as indicators of the quality of starch, clearly point to the shortsightedness of the new Regulations on food hygiene and safety, where tests on certain microorganisms (in this case, yeasts and molds) are not legally defined as mandatory, but the Law leaves manufacturers a possibility to choose (or not to choose) the testing and frequency of testing on the presence (absence) of microorganisms, which can be risky, both in the production and marketing of the finial products.

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Combined Effects of Coating, Modified Atmosphere Packaging, and Gamma Irradiation on Quality Maintenance of Ready-to-Use Carrots (Daucus carota)

Journal of Food Protection ◽

10.4315/0362-028x-68.2.353 ◽

2005 ◽

Vol 68 (2) ◽

pp. 353-359 ◽

Cited By ~ 33

Author(s):

R. LAFORTUNE ◽

S. CAILLET ◽

M. LACROIX

Keyword(s):

Physicochemical Properties ◽

Gamma Irradiation ◽

Modified Atmosphere Packaging ◽

Edible Coating ◽

Modified Atmosphere ◽

Microbiological Analysis ◽

Ma Packaging ◽

Microbiological Stability ◽

Whey Protein Isolates

The objective of this study was to evaluate the effect of an edible coating combined with modified atmosphere (MA; 60% O2, 30% CO2, and 10% N2) packaging and gamma irradiation on the microbiological stability and physicochemical quality of minimally processed carrots. A coating based on calcium caseinate and whey protein isolates was used. Coated and uncoated peeled minicarrots were packed under the MA or air (78.1% N2, 20.9% O2, and 0.036% CO2), irradiated at 0.5 or 1 kGy, and stored at 4 ± 1°C for 21 days. Samples were evaluated periodically for aerobic plates counts (APCs) and physicochemical properties (firmness, white discoloration, and whiteness index). Gamma irradiation did not significantly affect the physicochemical properties of the carrots (P > 0.05). Microbiological analysis revealed that for uncoated carrots irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 3.5 and 4 log CFU/g and by 4 and 4.5 log CFU/g, respectively. For coated carrots, irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 4 and 4.5 log CFU/g and by 3 and 4.25 log CFU/g, respectively. The coating was able to protect carrots against dehydration during storage under air. Coating and irradiation at 1 kGy were also able to protect carrot firmness during storage under air. MA packaging retarded whitening of uncoated carrots but had a detrimental effect on firmness. The edible coating used in this study did not significantly inhibit (P > 0.05) microbial growth on carrots.

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Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

Foods ◽

10.3390/foods9040406 ◽

2020 ◽

Vol 9 (4) ◽

pp. 406

Author(s):

Attilio Matera ◽

Giuseppe Altieri ◽

Annamaria Ricciardi ◽

Teresa Zotta ◽

Nicola Condelli ◽

...

Keyword(s):

Shelf Life ◽

Nutritional Value ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Basilicata Region ◽

Challenge Testing ◽

Microbiological Stability ◽

Partial Inactivation

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

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Microbiological stability of canned tuna produced in Italy and in non-European countries

Italian Journal of Food Safety ◽

10.4081/ijfs.2015.4780 ◽

2015 ◽

Vol 4 (1) ◽

Cited By ~ 1

Author(s):

Francesco Casalinuovo ◽

Teresa Gazzotti ◽

Paola Rippa ◽

Lucia Ciambrone ◽

Rosanna Musarella ◽

...

Keyword(s):

Bacterial Flora ◽

Production Quality ◽

Fungal Species ◽

Raw Material ◽

Bacterial Colony ◽

Gram Positive Bacteria ◽

Canned Tuna ◽

Microbiological Stability ◽

Yeasts And Molds

The results of a study on the microbiological stability of canned tuna produced by Italian companies and similar canned products manufactured in countries outside Europe are reported herein. The study involved 38 samples of canned tuna of various brands, of which 14 were produced by companies outside Europe and 24 by Italian companies. Qualitative and quantitative microbiological tests were conducted for the following parameters: bacterial colony counts at 30°C, total coliforms, total Enterobacteriaceae, sulphite-reducing anaerobes, Salmonella spp., Bacillus cereus, Escherichia coli, Staphylococcus aureus, yeasts and molds. Bacterial loads and mold contamination were respectivelyin found in 8/14 (57%) samples from outside EU and 7/24 (29%) Italian samples. The bacterial flora was represented by Gram-positive bacteria (Staphylococcus warneri, Staphylococcus lentus, Streptococcus mitis, Enterococcus faecalis, Leuconostoc mesenteroides), Gram-negative bacteria (Sphingomonas paucimobilis, Acinetobacter iwoffii, Rhizobium radiobacter), spore-forming bacteria (Bacillus vallismortis), while the fungal species was represented by Penicillium spp., Rhizopus spp., Rhodotorula spp. and Alternaria spp. Excluding anomalies in the thermal treatment process of products and any contamination after treatment, the contaminations encountered in both cases were most likely due to insufficient production quality standards and the quality of the raw material used. These results may require a redefinition of the concept of commercial stability as hitherto stated.

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Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

Scientific Reports ◽

10.1038/s41598-020-80056-z ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yang Li ◽

Sami Rokayya ◽

Fuguo Jia ◽

Xin Nie ◽

Jingwen Xu ◽

...

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Microbiological Analysis ◽

Nano Coating ◽

Nano Material ◽

Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

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