scholarly journals Verification of Expiration Date Determination of Japanese Black Beef Aimed at Chilled Shipping Export

2021 ◽  
Vol 38 (3) ◽  
pp. 118-122
Author(s):  
Mitsushi Kobayashi ◽  
Kouji Furuuchi ◽  
Fumiaki Koike ◽  
Ayaka Nakamura ◽  
Hajime Takahashi
Keyword(s):  
2002 ◽  
Vol 21 (6) ◽  
pp. 343-346 ◽  
Author(s):  
R Regenthal ◽  
D Stefanovic ◽  
T Albert ◽  
H Trauer ◽  
T Wolf

The propensity to preserve and to hoard drugs over the years at home is a well-known phenomenon and offers the possibility for intentional and accidental drug poisoning in man. We report a case of acute theophylline poisoning in an 80-year old women after ingestion of ‘Asthmo-Kranit1 ’, a 35-year old combined preparation containing theophylline and aminopyrine as the main ingredients. The patient developed the typical clinical picture of a symptomatic theophylline poisoning with flush, tremor, tachycardia, hyperventilation, hypotonia, and hyperglycaemia. The clinical course after treatment with beta-blockers was without complications. The determination of theophylline in tablets showed stability of 90% of the labelled amount of the drug 30 years beyond the expiration date. The case illustrates the prolonged shelf stability and pharmacological potency of some pharmaceuticals and points to the risk of longoutdated prescriptions. Physicians should primarily not underestimate drug toxicity in consequence of old-age pharmaceuticals.


2003 ◽  
Vol 8 (5) ◽  
pp. 231-234
Author(s):  
J. M. F. Nogueira ◽  
P. Serôdio

2017 ◽  
Author(s):  
Aija Ruzaike ◽  
◽  
Sandra Muizniece-Brasava ◽  
Kaspars Kovalenko ◽  
◽  
...  

2011 ◽  
Vol 22 (No. 4) ◽  
pp. 125-132 ◽  
Author(s):  
S. Kristek ◽  
D. Bešlo ◽  
H. Pavlović ◽  
A. Kristek

Abstract: Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides – 700 mil. cfu/ml; Lactococcus lactis ssp. lactis – 500 mil. cfu/ml; preceding fermentation juice). Each of the above mentioned cycles lasted for 28 days. Microbiological and chemical characteristics of the sauerkraut during the 28-day fermentation period were investigated. Lactic acid bacteria content, the concentration of lactic acid, and pH of the medium were monitored daily. The completion of each cycle fermentation was followed by the determination of the final product organoleptic properties which were observed for 6 months with the aim to define the expiration date. The best results relative to sauerkraut quality were obtained by using starter culture L. lactis ssp. lactis, followed by fermentation conducted by natural, spontaneous sauerkraut flora (control variant). Organoleptic properties and expiration date of the final product obtained by the use of lactic acid bacterium L. mesenteroides as a starter culture were better compared to the use of sauerkraut juice obtained from the preceding fermentation cycles and possessing the best organoleptic properties.  


1986 ◽  
Vol 69 (1) ◽  
pp. 167-169
Author(s):  
Normand Beaulieu ◽  
Edward G Lovering

Abstract A liquid chromatographic method is described for determination of perphenazine and perphenazine sulfoxide in representative dosage forms. Sulfoxide levels were nondetectable or less than 1% in tablets and in an injectable product. Sulfoxide levels increase with time in some syrup formulations and may be as high as 11% in syrup formulations before their expiration date.


Author(s):  
Aydın Atakan ◽  
Oktay Erdoğan ◽  
Hülya Özgönen Özkaya

This study was carried out to determine the plant protection practices of the garlic growers in Gaziantep province. For this purpose, a survey consisting of 20 questions and based on simple random sampling method was conducted with 81 growers in each of the districts of Araban, Oguzeli, Yavuzeli, Central, Nurdagı, Nizip and Karkamış districts in 2018. The data evaluated and expressed as percent ratio. According to the findings from the surveys, garlic growers stated that they preferred pesticide dealers suggestions for the selection and determination of doses of pesticides used in pests and diseases, they also stated that the price and expiration date were not an important factor in the selection of pesticides. In addition, it is found that growers avoid using the same pesticide continuously against same diseases and pests, they do not make any changes in there commended pesticide doses, pesticides leave residues on the products, they paid attention the time between the last application and harvest. It has been reported that the use of protective clothing and mask during the application by the growers is relative, they do not use pesticides as a mixture, they apply different processes to empty pesticide boxes. It was determined that garlic growers prefered chemical control and did not have knowledge about the concept of biopesticides.


2021 ◽  
Vol 6 (9) ◽  
pp. 1748-1751
Author(s):  
M. Fauzan Noor ◽  
Eman Sukmana ◽  
Sabalius Uhai ◽  
I Wayan Sudarmayasa

The purpose of the community service is to provide knowledge to the women villagers, so that they can set the expiration date for their product and to facilitate the PIRT (Home Industry Production) number registration. The method is carried out by inviting guest speakers from the Kutai Kartanegara District Health Office regarding the certification of home industry production. The results of the community service revealed that the partners increased their abilities as indicated by the post test score is over 60.


Author(s):  
R. M. Sachuk

The aim of experiments was the study the shelf life of the injectable preparation ‘Energolit’ when stored in vials of light glass. Studies were carried out at a temperature within from +10 to +25 °С and relative humidity (60 ± 5%). Experiments were carried out in 3, 6, 9, 12, 18, 24 months, and one day after the expiration date after the puncture of the stopper with a sterile injection needle. The control was the newly prepared preparation. We checked organoleptic parameters, pH, microbial contamination to assess the quality of the ‘Energolit’. In addition, we determined the quantitative content of vitamins B1, B2, B3, B5, B6, and B12 by methods described in the ‘State Pharmacopoeia of Ukraine’. Three tested batches of the preparation ‘Energolit’ showed constant composition throughout all period of study during two years of storage, as well as one day after the puncture of the stopper with a sterile injection needle in the primary packaging. Experimental samples of the preparation were within possible variation during the tests on changes of pH, identity and content of the vitamins B1, B2, B3, B5, B6, and B12. Microbial contamination (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa) was not detected. Fungi contamination were not detected during the experiment. Fungi contamination was less than 10 CFU/ml one day after the puncture. The optimal storage terms of the preparation has been determined. The findings indicated, that the shelf life of the preparation ‘Energolit’ is 2 years. The pH and mass fraction of the vitamins B group were unchanged or were within the limits of possible variation in the tested samples during the experiment. Microbial contamination was not detected.


Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 112-118
Author(s):  
Olga Krivonos ◽  
Natalya Dolganova ◽  
Valeriya Bogomolova

The quality and safety of frozen culinary products fabricated using the Sous-Vide technology were studied. The developed technology helps to preserve the structure of the product, its taste and aroma, and also saves a more delicate and juicy consistency. The object of the research was culinary products - frozen cutlets made from the Azov bull. Based on the results of the study of a complex of microbiological, organoleptic, physicochemical parameters, the shelf life of culinary products was established, during which the high quality and microbiological safety of the product is guaranteed.


2008 ◽  
Vol 128 (6) ◽  
pp. 965-970
Author(s):  
Kikue TSUTSUMI ◽  
Chikako TSUCHIYA ◽  
Kazumi HANAWA ◽  
Masahiko SUZUKI ◽  
Takehisa HANAWA ◽  
...  

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