Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities

This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H2O2 to water before freezing. Four food ice productions were performed at the industrial level: one control trial without the addition of H2O2 (0OX) and three experimental trials obtained by adding 4, 8, and 12 mg/L of H2O2 (4OX, 8OX, and 12OX), respectively. After production, all food ice trials were artificially contaminated with 102 CFU/100 mL of water-borne pathogenic bacteria (Escherichia coli ATCC 25922, Enteroccus faecalis ATCC 29212, and Pseudomonas aeruginosa ATCC 27853) inoculated individually. Thawed ice samples were then subjected to microbiological analyses performed by the membrane filtration method and the results indicated that only trial 12OX was able to inactivate all bacteria strains. In conclusion, the addition of 12 mg/L H2O2 represents an optimal cost-effective strategy to preserve the microbiological stability of food ice even when it is improperly handled after production.

Influence of ozonised irrigation water on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria

<p>This article focuses on the study of the influence of ozonised water irrigation on the morphological, bacteriological and sensory characteristics of ‘Saint-Pierre’ tomatoes grown in Algeria. The results were compared with those irrigated with non-ozonised tap water called control of the same varietal type and grown under the same conditions. The work was carried out on seedlings of tomatoes grown and irrigated with ozonised water at different ozonisation times: 10- seconds, 20- seconds and 30-seconds, corresponding to lot I (tomato at 10-s), lot II (tomato at 20-s) and lot III (tomato at 30-s), respectively. Irrigation with ozonised water does not cause defects in shape, skin or colour of the fruits. They are, distinguished by a round shape, very red in colour, consistent and slightly acidic in taste. With good microbiological stability in accordance with the standard and good organoleptic quality except for the taste character of tomatoes at 30-seconds where a majority of evaluators estimated that ‘they were bland and no big difference for the other criteria analysed. In general, our results showed that the ozonisation of irrigation water improves the growth, development, vigour and yield of tomato plants without altering the marketability of the fruits. This process encourages the use of ozonised water in agriculture since it has a high added value from an environmental and economic point of view and it can be generalized to other crops.</p>

Physical-chemical and microbiological stability of biotherapy Candida albicans RC in different potencies

Introduction: Oral Candidiasis is an opportunist fungal infection, with high incidence in HIV and immunosuppressed patients and Candida albicans is the most common causing agent. In some cases, it can evolve to resistant injuries to antifungal conventional therapy. According to Brazilian Homeopathic Pharmacopeia (BHP) [1], biotherapic medicines are prepared from chemically undefined biological products. Biotherapics created by Brazilian doctor Roberto Costa (RC) have a different homeopathic compounding technique, as its dynamization starts from the ethiologic agent of the illness in its alive form, which present higher capability to stimulate the host immunological system [2,3]. Aim: The goal of this study was evaluate the physical-chemical and microbiological stability of Candida albicans RC potencies under different conditions of storage. Methodology: To prepare the biotherapics, one part of Candida albicans yeast suspension (109 cell/ml) was diluted in 9 parts of sterile distillated water. After preparing this 1:10 dilution, the sample was undergone 100 succussions, resulting in the first decimal dilution (1x). Then, one part of this solution was diluted in 9 parts of sterile distillated water and submitted to 100 succussions, generating the 2x. This process was successively repeated following BHP, until 30x. Water 30x was prepared by the same technique, as control. All the solutions were prepared in aseptic and sterile conditions. Biotherapics 6x, 12x, 18x, 24x, 30x and water 30x were storage under refrigeration (2 to 8°C) and at room temperate (25°C) during 8 weeks. Every 15 days, the following parameters were analyzed: pH, electrical conductivity, UV absorbance (260 and 280 nm). Microbiological analyses were performed after 3 weeks by colony forming unit (CFU) method [4]. Results: The preliminary analyses performed at times zero, 15, 30 and 45 days suggest that electrical conductivity of these solutions tend to increase proportionally to storage time without significant differences due to temperature storage conditions. There was no statistically significant difference detected in pH values. Measures of absorbance of different biotherapic potencies under both conditions of storage are in course. Microbiological analyses showed no colony growth, but in the 1x sample analyzed at time zero, indicating the viability of the fungus. Conclusion: Further experiments are being carried out in order to confirm the preliminary data obtained.

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.

Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei

In the search for new biodegradable materials and greater microbiological safety and stability of perishable food products, this study aimed to develop a bioplastic antibacterial film incorporating bacteriocin for application in commercial curd cheese and monitoring of microbiological stability. Films with good handling characteristics as well as physical, barrier, and mechanical properties were obtained. Regarding the antibacterial activity, the microbial reduction was demonstrated in a food matrix, obtaining a reduction of 3 logarithmic cycles for the group of coagulase positive staphylococci and from 1100 to <3.00 MPN/g in the analysis of thermotolerant coliforms. Therefore, the film presented food barrier characteristics with the external environment and adequate migration of the antibacterial compound to the product, contributing to the reduction of contamination of a food with high initial microbial load.

Research of quality indicators of parfe ice cream with vegetable fillers

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.

Characterization of Vegetative Bacillus cereus and Bacillus subtilis Strains Isolated from Processed Cheese Products in an Italian Dairy Plant

Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them, microorganisms belonging to Bacillus genus have been reported. In this study, we examined the microbiological population of the first hours’ production of processed cheeses in an Italian dairy plant during two seasons, between June and October 2020. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was used to identify bacteria colonies, allowing the isolation of Bacillus cereus and Bacillussubtilis strains. These results were further confirmed by amplification and sequencing of 16 rRNA bacterial region. A multi-locus sequence type (MLST) analysis was performed to assess the genetic similarity among a selection of isolates. The fourteen B. cereus strains showed two sequence types: ST-32 was observed in only one strain and the ST-371 in the remaining thirteen isolates. On the contrary, all twenty-one B. subtlis strains, included in the study, showed a new allelic profile for the pycA gene, resulting in a new sequence type: ST-249. For B. cereus strains, analysis of toxin genes was performed. All isolates were positive for nheABC, entFM, and cytK, while hblABCD, bceT, and ces were not detected. Moreover, the biofilm-forming ability of B. cereus and B. subtilis strains was assessed, and all selected isolates proved to be biofilm formers (most of them were stronger producers). Considering the genetical similarity between isolates, jointly with the capacity to produce biofilm, the presence of a recurring Bacillus population could be hypothesized.

Critical Aspects in the Preparation of Extemporaneous Flecainide Acetate Oral Solution for Paediatrics

The availability of liquid oral preparations compounded by pharmacists is essential to meet paediatric needs which remain unanswered by the pharmaceutical industry. Unfortunately, compendial monographs are often not available and, in many cases, pre-formulation studies (e.g., compatibility with other excipients and solubility evaluations) are not performed in-depth, leading, in some rare cases, to the inadvertent administration of a toxic dose. In this study, the preparation of an oral liquid formulation for paediatric use, containing flecainide acetate at different strengths, was considered, taking into account the possible effects of conventionally used excipients. First, the optimal vehicle was selected based on a solubility study, evidencing some unexpected formations of precipitates. As a matter of fact, the buffers commonly used for oral solutions significantly reduced flecainide solubility, and the concomitant presence of citrate buffer and methylparaben even caused the formation of non-resuspendable crystals. Then, chemical, physical, and microbiological stability were assessed. Solutions at strengths of 10 and 20 mg/mL flecainide acetate were stable up to 8 weeks when compounded by using a 40% sucrose solution as a vehicle. Microbiological data showed that the use of methylparaben was not necessary over this time period.

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.

Optimization of Quantitative Analysis of Biofilm Cell from Pipe Materials

The quantitative analysis of biofilm can be used not only to assess the microbiological stability of tap water but also on its basis can assess: the degree of colonization of materials by bacterial cells, the rate of biofilm formation on the surfaces of pipes and determine their composition and number. The article presents the results of research on the development of an effective method of biofilm detachment from the surface of the galvanized steel. The number of biofilm cells was determined by methods: (1) luminometric ATP determination, (2) flow cytometry and (3) heterotrophic plate counts (HPC). The presence of the biofilm was confirmed by SEM and fractal analysis. The analysis of the obtained results showed that the most effective method of detaching the biofilm cells from the galvanized steel surface was the mechanical separation with a sterile cotton swab. The variant with the use of a sterile swab enables rapid collection of the biofilm from the surface of the ducts forming internal installations or water supply networks. Due to the simplicity and speed of obtaining results, the luminometric ATP measurement has been established as the best method for the quantification of biofilm cells. The results of this study were intended to provide reliable and useful data on the quantification of biofilm cells.