Aerobic Viable Counts Research Articles

Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature

The shelf life, storage stability and microbial changes of instant rice noodles (IRN) during storage were systematically investigated. The total aerobic viable count, mold and yeast counts of all samples increased gradually, and the shelf life of IRN sample with ε-polylysine hydrochloride (JL) preserved at 4 °C was significantly extended to 14 days. The pH value of sample with JL decreased gradually whereas the pH value of sample with citric acid (NM) increased slightly during storage. In IRN, molds displayed a greater spoilage potential than bacteria and yeasts. The 16S rDNA sequencing results indicated that preservatives, rather than temperature deduce to the significant differences of spoilage bacterial community among samples, and the NM considerably decreased the bacterial diversity internal transcribed spacer (ITS) region. rDNA sequencing results demonstrated that temperature was the critical factor in shaping fungal spoilage microbiota (Mantel test r = 0.16143, P < 0.05). Moreover, Spearman correlation analysis revealed that the abundance of partial microorganisms was significantly related to pH or temperature. The abundance of Achromobacter (r = −0.66276, P < 0.01), Delftia (r = −0.59983, P < 0.01), and Phyllobacterium (r = −0.55765, P < 0.01) were negatively correlated with pH. Additionally, the temperature was positively related to the relative abundance levels of Romboutsia (r = 0.517, P < 0.005), Arthrobacter (r = 0.446, P < 0.05), Bacillus (r = 0.551, P < 0.01), Bacteroides (r = 0.456, P < 0.05), and norank_f__JG30-KF-CM45 (r = 0.449, P < 0.05). These findings provided guiding information in selecting targeted preservatives and environmental condition for this innovative high moisture food.

A STUDY OF MICROBIAL CONTAMINATION IN PUNARNAVA MANDURA

Introduction: Herbal medicines are being used extensively in many countries to treat many diseases, as seen in the COVID-19 pandemic, so the global market for herbal medicines has grown suddenly. In India, under the Ayurveda system of medicine, apart from plants, animal and mineral products have also been used as medicine since long ago. Both herbal and animal products contain primarily organic components; therefore, like food in-gredients (biological ingredients), herbal medicine and animal products are at risk of microbial growth and con-tamination. Punarnava Mandura is a popular Ayurvedic medicine described in various classical and authoritative texts of Ayurveda. It is a perfect example of a medicine made from substances derived from plants, minerals, and animals. It contains Mandura Bhasma as a mineral component apart from other herbal ingredients, while cow urine (Gomutra) is of animal origin. It is widely used in infectious and non-infectious fever, cold, indigestion, and other diseases of the Gastrointestinal tract. Microbial contamination of medicines is defined as the unintend-ed habitation of pathogenic microbes that cause their degradation. In pharmaceutics, various factors may be a source of microbes, including the ingredients of drugs, manpower, machines, and the environment of the phar-macy. Microbial contamination is a pertinent issue and essential in quality control steps in pharmaceutical man-ufacturing and food processing. Microbial contamination of medicines and food products may also affect human health. Objective: The primary aim and purpose of the present study was to determine the microbial contamina-tion of an Ayurvedic Herbo-mineral drug sample of Punarnava Mandura. Material and methods: The drug sam-ple (Self-made) was made in the institute pharmacy. Another drug sample (market sample) of Punarnava Man-dura of a pharmacy was also kept as a control to compare the results. Quantitative and qualitative assessment of microbial loads in Punarnava Mandura was assessed. The following strains of microbes: E. Coli, Salmonella spp., Staphylococcus aureus, Fungus, and Total viable aerobic bacterial count were evaluated. Results: Both the samples of Punarnava Mandura have shown an insignificant load of selected microbes.

Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel

To ensure year-round availability and stability of Atlantic mackerel caught in Icelandic waters during summer after intensive feeding, freezing is essential. Due to the high lipid content and sensitive lipid composition of the fish caught at this time, the fish industry requires detailed research to understand the mechanisms underlying the degradation processes occurring during storage and processing, in order to develop high-value hot-smoked products. Therefore, the impact of frozen storage at − 25 ± 1.8 °C (for 6, 9, and 20 months) prior to hot-smoking, was investigated on the physicochemical, microbial, and sensory quality of deep-skinned, smoked fillets from well-fed Atlantic mackerel caught in late August. The stability of hot-smoked fillets stored at 1 ± 0.6 °C was then monitored for 28 days. Total aerobic viable counts (TVC) remained below acceptable thresholds due to the combined effects of brining, freezing, and hot-smoking, while Listeria monocytogenes was not detected in the hot-smoked products. Slow formation of oxidation products was observed during the chilled storage, especially in the fish frozen for 9 months. Minor lipid deterioration was also detected during sensory analysis, but all spoilage indices remained within acceptable thresholds for shelf-life. Frozen storage for up to 20 months thus effectively maintained the sensory acceptability and suitability of deep-skinned mackerel fillets, making them an excellent choice for the fish-smoking industry.

Systemic validation of mono-herbal Siddha formulation Kanduparangi chooranam through ICP-OES, GC-MS and microbial contamination analysis

Introduction: Standardization of the Siddha drugs is the process that enhances the quality of the drug before entering into industrial purposes in pharmacological and pharmaceutical sciences. The reports from the instrumental analysis give adequate details to claim the therapeutic efficacy of the drugs without any hazardous effects which are already quoted in the Siddha classical textbooks. Materials and methods: The drug Kanduparangi chooranam was analyzed by the following methods, Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), total and specific microbial contamination test and Gas Chromatography-Mass Spectroscopy (GC-MS). Results and discussion: ICP-OES results of Kanduparangi chooranam showed that the toxic heavy metals like As, Cd, Hg and Pb were Below Detection Limit (BDL). The total viable aerobic bacterial count and total viable fungal count of Kanduparangi chooranam showed that 9.2x 102 and 12.3 x 102 respectively detected level contamination were under the limits value of safety as per WHO guidelines. Specific microbial contamination test of Kanduparangi chooranam showed that there was no growth of the following microorganisms, Salmonella species, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. GC-MS analysis revealed that there was no trace of chemical compounds of Organo-pesticide residues (Chlorine, Phophorus &amp; Pyrithroids) and Aflatoxins B1, B2, G1 and G2. Conclusion: Kanduparangi chooranam which was prepared from purified roots of Pygmaeopremna herbacea in a proper way as per the Siddha classical method, is useful for treatment purposes devoid of toxic heavy metals, microbes, pesticides and aflatoxins.

Combining the oxygen sensor based respirometry and 16S rRNA amplicon sequencing for the analysis of microbiota in commercial mince products

In this study, rapid respirometric microbial testing was combined with 16S rRNA amplicon sequencing, to assess the composition of microbiota in a total of 64 samples of commercial beef, turkey, lamb and pork mince. The O2 sensor-based respirometry system, while producing the anticipated total aerobic viable counts (TVC) data and patterns for most samples, also revealed unusual (linear) respiration profiles for some samples, mostly lamb and pork mince. The TVC values for beef mince, produced by respirometry and calculated using the available calibration equation, correlated well with the conventional plate counting method, ISO 4833-1:2013, 2013, while for the other species the correlation was less good. These effects, not observed in previous studies employing various food matrices, require further investigation. Using the same samples (crude homogenates) as in respirometry, the whole microbiome was also analysed by 16S rRNA amplicon sequencing for each mince-type. The sequencing showed an overall decrease in alpha diversity over shelf-life, with lamb and pork mince maintaining a proportion of rare taxa. Some taxa exhibited significant changes in abundance over shelf-life and after the respirometric analysis, with beef mince exhibiting a decrease in aerobic bacteria and an increase in facultative anaerobes. Beta diversity was also seen to depend on mince-type. Thus, the combined use of respirometry and sequencing techniques shows promise as a useful and unique analytical approach for food quality and safety evaluation, However, more data points and in-depth analysis are required to back up the findings of this initial study.

A One-Year Environmental and Microbiological Monitoring of Storage Areas and Production Room of a Pharmaceutical Industry from Northern Nigeria

The degradation and reduction of the potency of both raw materials and finished pharmaceutical products (FPPs) are of great concern to pharmaceutical industries, making the environmental monitoring of storage areas and production rooms a must. In this study, a one year monthly data for environmental and microbiological monitoring for storage areas (raw materials quarantine room, raw materials approved room, finished product quarantine room and finished product approved room) and production room were collected and analyzed using IBM SPSS Statistics Version 23. The results revealed that the lowest temperature (21.01oC) was obtained from the raw materials approved room. At the same time, the highest (29.50oC) was recorded from the finished product quarantine room. In contrast, the lowest relative humidity of 11.11% was obtained from raw materials quarantine room while raw materials approved room had the highest relative humidity of 33.33%. The results obtained for microbial loads showed that Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Pseudomonas aeruginosa recorded 0.00cfu/ml each. In contrast, the value obtained for total viable aerobic mesophilic bacteria plate count ranges from 0.00-28.67 cfu/ml and fungi range from 0.67-5.00 cfu/mL respectively. The significant difference was determined at p&lt;0.05. However, the results obtained for the temperature, relative humidity and microbial loads were within the stated specifications. This shows that the temperature and relative humidity of the storage areas and the production room were controlled and well monitored in line with the current good manufacturing practice which will eventually positively impact the quality, marketability and stability of raw materials and drug products. Environmental monitoring of storage areas and production room should be highly encouraged in pharmaceutical industries to curb the menace of speedy degradation and loss of potency experienced in raw materials and finished pharmaceutical products.

Rapid detection of bacterial load in food samples using disposable respirometric sensor sachets

We describe a new sensor platform for simple on-site analysis of total aerobic viable counts (TVCs) in food samples, which uses disposable sealable plastic sachets with phosphorescent oxygen sensor inserts and liquid growth media. Food samples are collected, placed directly in the sachets, which are then sealed and incubated at 30 °C while monitoring (hourly or endpoint) sensor signals non-invasively with a commercial handheld reader FirestingO2. The growth of microbiota produces characteristic respiration profiles, from which sample initial TVC load is quantified: the Threshold Time (TT, in hours), when the sensor signal reaches the set signal threshold, is determined and calibration equation is applied to it to calculate sample TVC load. The initial calibration equation, which provides the conversion of measured TT values (hours) into TVC, was generated with pure Escherichia coli culture: log(CFU/g) = 8.30–0.60 *TT25 ° for signal threshold of 25 degrees phase. Another calibration equation, which provides a better representation of whole food microbiota, was generated with a panel of 90 different food samples: log(CFU/g) = 8.53–0.60 *TT25°. This simple sensor system shows good correlation with traditional plate counting TVC method (ISO 4833) and suitability for autonomous on-site or in-field operation. Time to result of 1–6 h provided by the sensor sachet system is more than seven time faster than for the standard method.

Oxygen Sensor-Based Respirometry and the Landscape of Microbial Testing Methods as Applicable to Food and Beverage Matrices.

The current status of microbiological testing methods for the determination of viable bacteria in complex sample matrices, such as food samples, is the focus of this review. Established methods for the enumeration of microorganisms, particularly, the 'gold standard' agar plating method for the determination of total aerobic viable counts (TVC), bioluminescent detection of total ATP, selective molecular methods (immunoassays, DNA/RNA amplification, sequencing) and instrumental methods (flow cytometry, Raman spectroscopy, mass spectrometry, calorimetry), are analyzed and compared with emerging oxygen sensor-based respirometry techniques. The basic principles of optical O2 sensing and respirometry and the primary materials, detection modes and assay formats employed are described. The existing platforms for bacterial cell respirometry are then described, and examples of particular assays are provided, including the use of rapid TVC tests of food samples and swabs, the toxicological screening and profiling of cells and antimicrobial sterility testing. Overall, O2 sensor-based respirometry and TVC assays have high application potential in the food industry and related areas. They detect viable bacteria via their growth and respiration; the assay is fast (time to result is 2-8 h and dependent on TVC load), operates with complex samples (crude homogenates of food samples) in a simple mix-and-measure format, has low set-up and instrumentation costs and is inexpensive and portable.

Preliminary health risk assessment of two exudate gums as pharmaceutical excipients

Some exudate gums such as acacia and tragacanth gums have been certified to be used in pharmacy as excipients. In this study exudate gums, obtained from two local trees in Ghana: Cussonia arborea and Cordia mellinii, were assessed for their safety for use as pharmaceutical excipients. The crude gums were purified using water and 96% ethanol and digested by di-acid procedure using 65% HNO3 and 37% HCl (2:3) at 95 °C for elemental analysis. Quantification of Ca, Fe, Mg, Cu, Zn, Mn, Ni, Hg, Cd, Pb and As ions was done using AAS 400; Na and K using the single channel flame photometer; and P using Spectronic 20 spectrophotometer. Microbial quality of the purified gums was also determined by the British Pharmacopoeia method. Toxicity of the purified gums was evaluated using acute and sub chronic murine toxicity models. Quantities of elemental ions detected in both purified gums were not significantly high to affect the utilization of these gums as pharmaceutical excipients even in large dose and high dosing frequency drugs. Total aerobic viable counts of the gums were within the acceptable Pharmacopoeial specification and no harmful microorganisms were detected. Acute and sub-chronic toxicity tests of the gums showed that they are safe for use even in long term dosage regimen medications. Thus, when these gums are included in even long term use medicines as excipients, may not cause any harm to the patient. The gums are therefore safe and qualified for use as pharmaceutical excipients when purified.

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Sugar kelp (Saccharina latissima) is a native European brown macroalga with the potential to become a vital part of the green transition of the food industry. Knowledge of the sugar kelp shelf-life is essential to designing the food supply chain to ensure safe and high-quality food. Establishing a single-compound quality index (SCQI) of freshness would be useful for the industry. However, information is currently lacking on how different post-harvest treatments affect the shelf-life of sugar kelp, even though it is important knowledge for manufacturers, authorities and consumers. The objective of this study was to establish the shelf-life of refrigerated sugar kelp following five post-harvest treatments and evaluate the effect of these treatments on changes in quality attributes (sensory, microbial, chemical and physical) during storage to select the SCQI. The post-harvest treatments included washing in sea water, washing in potable water, blanching for 2 min in sea water or potable water and untreated sugar kelp. Based on sensory analysis, the refrigerated (+ 2.8°C) shelf-lives for sugar kelp from all treatments were seven to 9 days. The end of the sensory shelf-life correlated with the development of &amp;gt;7 log (CFU g−1) aerobic viable counts, suggesting this attribute can be used as a SCQI to evaluate the shelf-life of sugar kelp. The microbiota was dominated by putative spoilage organisms from the Pseudoalteromonadaceae and Psychromonadaceae families. Untreated and washed sugar kelp continued to respire and consume carbohydrates up to 5 days post-harvest, indicating respiration rates may be used to determine freshness of non-blanched kelp. Favorable organoleptic properties, e.g., sweetness and umami, decreased during storage and coincided with a reduction in water-soluble mannitol and free glutamic acid. Both blanching treatments changed texture and color and reduced iodine and vitamin C contents while retaining components such as fucoxanthin, chlorophyll a and β-carotene. This study provides crucial documentation of quality changes during the post-harvest storage period of sugar kelp, including information about sugar kelp spoilage and nutrient changes, which would facilitate the development of best practices for manufacturers using sugar kelp in their production of food.

A Study of Microbial Contamination in Sanjivani Vati, A Cow Urine Prepared Drug

Gomutra (Cow urine) has been used in various diseases as a medicine since long. It is recommended alone or in combination with other herbal drugs. Sanjivani vati is a popular Ayurvedic drug described in various classical and official text of Ayurveda and it is a very good example of that combination. It has equal parts of Vidanga, Sunthi, Pippali, Haritaki, Amalaki, Vibhitaki, Vaca, Guduchi, Bhallataka and Vatsanabha. Gomutra (Cow urine) is an ingredient that is used to levigate the powder of all herbal drugs and helps in making pills. Microbial contamination is defined as deterioration of pharmaceutical products by the microbes. In the pharmaceutics, various factors may be as a source of microbes. Preparation of drug is a long process and occurring in open environment. A big number of machine and man power are involved in this production. All these factors including ingredients of drug may contribute the deterioration of the drugs due to contamination of microbes. Even though fresh Cow urine is sterile, it may be prone to contamination and it may produce microbial load during processing of various formulations. Microbial growth may develop in the Sanjivani Vati that encompasses cow urine as an ingredient. The primary objective of this study was to determine microbial load. Sanjivani Vati was made in the institute pharmacy and evaluated for microbial load through outsource lab. Another market sample of Sanjivani Vati of a pharmacy was also evaluated to compare the results. Quantitative and qualitative assessment of microbial loads in Sanjivani Vati was assessed. The following strains of microbes E. Coli, Salmonella spp., Staphylococcus aureus, Fungus, and Total viable aerobic bacterial count were evaluated. Both the sample of Sanjivani Vati has shown insignificant load of selected microbes.

Microbiological dynamics involved in cereal-porridge production using maize and sorghum

Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as Proteus vulgaris, Proteus mirabilis, Klebsiella sp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Citrobacter sp, Bacillus sp, Proteus sp, Shigella sp, and Escherichia coli. The Lactic acid bacteria were Lactococcus sp, Enterococcus sp, Lactobacillus fermentum, Lactobacillus sp. The yeast isolates were 2 strains of Saccharomyces cerevisiae, one other Saccharomyces sp and a Candida sp. The moulds were Aspergillus niger, Aspergillus flavus, Rhizopus sp and Penicillium sp. The lactic acid bacteria (LAB) isolated were 2 strains of Lactococcus lactis, 2 Enterobacter spp, 5 strains of Lactobacillus fermentum and 1 other Lactobacillus sp. The initial total viable aerobic bacterial count at 0h in maize, sorghum and maize-sorghum blend were 4.6 × 104, 7.3 × 104 and 2.4 × 105cfu/ml respectively. The growths rose to peaks of 6.5 × 107 and 3.9 × 107cfu/ml at 24h in maize and maize-sorghum blend, respectively. A Peak of 4.7 x 107cfu/ml was attained at 36h in sorghum. Coliform bacteria and moulds growths in the three samples attained peaks of growth at 12h and reduced till there was no growth by 48h. Lactic acid bacteria and yeasts increased in numbers till the end of fermentation. The initial pH value at 0h was lowest in maize-sorghum blend sample (5.43) and highest in maize (5.75). Final values at 48h were 3.76, 3.78 and 3.75 in maize, sorghum and maize-sorghum blend samples respectively. There were no significant differences between the microbial growth patterns, changes in pH, total titratable acidity (TTA) and amylase enzymatic activities in maize, sorghum and maize-sorghum blend samples during fermentation.

Gamma-irradiated rosemary (Rosmarinus officinalis) dips treatment effect on quality of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage

The effect of the gamma-irradiated extract of rosemary and butylated hydroxyanisole (BHA) antioxidant on sensory, chemical and microbiological changes of rainbow trout fillets stored at 4 ± 1°C was investigated for 16 days. The fillets were divided into: control (C), 750 and 1500 rosemary extract (RE) (immersed in 750 and 1500 ppm rosemary extract); 250 and 500 gamma-irradiated rosemary (GIR), (immersed in 250 and 500 ppm gamma-irradiated rosemary) and 250 and 500 BHA (immersed in 250 and 500 ppm BHA). The shelf life of fillets was reported to be 8 days for C, and 12 days for 500 GIR group according sensory, microbiological and chemical parameters. The pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acid (FFA), thiobarbituric acid (TBA), psychrotrophic counts (PTC), and total viable aerobic bacterial counts (TVC) values were 7.62 ± 0.21, 17.17 ± 1.6, 51.07 ± 1.1, 6.05 ± 0.13, 3.42 ± 0.18, 12.03 ± 0.19, and 13.16 ± 0.16 respectively for C group and also, 7.42 ± 0.16, 15.2 ± 1.7, 42.5 ± 1.5, 4.48 ± 0.39, 2.59 ± 0.15, 9.98 ± 0.15, and 10.5 ± 0.15 respectively for 500 GIR group. Finally, the following trend in effectiveness was reported: gamma-irradiated rosemary PBS extract &gt; BHA &gt; rosemary PBS extract.

Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) during Refrigerated Storage

Recently, the popularity of scallops consumption and the preference to eat them raw have been increasing worldwide. Therefore, maintaining its freshness and quality is important. It is necessary to investigate the changes in quality, particularly umami-related component parameters and perform a comprehensive evaluation to assess scallop quality over time. In this study, the distinction in the abundance of microorganisms, K value, pH, color value, glycogen content, and ATP-related compound levels (i.e., ATP, ADP, AMP, IMP, HxR, Hx, and glutamic acid levels) were investigated to determine the quality of Ezo giant scallops. The parameters were evaluated every day for six days at 4°C post mortem of the scallops. The total viable aerobic count of marine bacteria increased from 1 to 3 log CFU/g over six days, and the K value increased sharply from 18% on day 2 to 66% on day 4. The pH decreased from 7.0 on day 0 to 6.0 on day 3, but the color value did not change during the six days of observation. The AMP content increased over three days and then decreased during the last three days of storage. IMP was not detected; meanwhile, the glycogen and glutamic acid levels were stable during the observation. Based on these results, the best recommendation is to serve the refrigerated scallops as sashimi for not more than two days and cook by the third day to preserve the quality.

A sensor-based system for rapid on-site testing of microbial contamination in meat samples and carcasses.

To develop an oxygen sensor-based method for testing total aerobic viable counts (TVC) in raw meat samples and cattle carcass swabs, which is rapid, simple, affordable, provides good sensitivity and analytical performance and allows on-site use. The test uses the same sample preparation procedure as the established plate counting TVC method for meat samples and carcasses, ISO4833-1:2013. After this liquid samples are transferred into standard 25-ml vials with built-in phosphorescent O2 sensors and incubated on a block heater with hourly readings of sensor signals with a handheld reader, to determine signal threshold time (TT, hours) for each sample. The method is demonstrated with the quantification of TVC in industrial cuts of raw beef meat (CFU per g) and carcass swabs (CFU per cm2 ). Calibration curves were generated, which give the following analytical equations for calculating the TVC load in unknown samples from measured TT values: TVC [Log(CFU per cm2 )] = 7.83-0.73*TT(h) and TVC [Log(CFU per g)] = 8.74-0.70*TT(h) for the carcass swabs and meat samples respectively. The new tests show good correlation with the ISO methods, with correlation coefficients 0.85 and 0.83 respectively. The testing requires no dilutions, covers the ranges 2-7 Log(CFU per g) for the meat samples and 1-7 Log(CFU per cm2 ) for carcass swabs, and has time to result 1-10h with faster detection of more contaminated samples. The sensor-based testing demonstrates simplicity, high speed, sample throughput and automation. It can provide a straightforward replacement for the conventional TVC tests, which are time consuming, laborious and have time to result of 48-72h. The method(s) can be adopted by the meat industry and research labs, and used to improve microbial quality and safety of meat products and processes.

Psychological and Antibacterial Effects of Footbath Using the Lindera umbellata Essential Oil.

Lindera umbellata (Lu) essential oil primarily contains linalool and has relaxation properties. We investigated the psychological and antibacterial effects of footbath with Lu essential oil. The participants included 20 women without medical history and received two intervention plans: footbath without any essential oil and footbath using Lu essential oil. Next, questionnaires regarding impressions and mood states were provided for them to answer. In addition, their autonomic nervous system activity was measured, and the aerobic viable of count on the feet was determined. The high-frequency value reflecting the parasympathetic nervous system activity significantly increased after footbath using Lu essential oil. In the questionnaire about the mood states, the subscale scores of tension–anxiety, depression, fatigue, and confusion after intervention were lower than those before intervention regardless of the use of the essential oil. Conversely, the anger–hostility score decreased only in the group using Lu essential oil. Furthermore, the decrease in aerobic viable count after intervention was not significantly different between the two groups. Footbath using Lu essential oil increased the parasympathetic nervous system activity and relieved anger. Taken together, we suggest that footbath using Lu essential oil has a relaxation effect.

Implementation of Modified Q-Control Chart in Monitoring of Inspection Characteristics with Finite Quantification Sensitivity Limits: A Case Study of Bioburden Enumeration in Capsule Shell

Application of statistical process control (SPC) methodologies has become increasingly crucial in various business fields to control, monitor and improve processes, in addition to the support of the management decision-making. However, many inspection characteristics have limited quantification limits beyond which results are reported as either “ higher than” such as testing of microbiological burden in healthcare products after definite dilution level ex. 1:10, 1:50 or 1:100. The present case study demonstrated the application of combined quality score trending chart concept with Laney-modified attribute process-behavior chart for monitoring the bioburden the quality of successive deliveries of empty hard gelatin capsule. Microbiological database was segmented into intervals based on both the specification limits and the minimum sensitivity limit of the Total Viable Aerobic Count (TVAC) and Total Yeast and Mold Count (TYMC). Each segment was assigned a score starting for low bioburden value to the higher threshold. Preliminary investigation of the dataset pattern showed that the record did not follow any presumed distribution for construction of the ordinary control chart. Data are right (positively) skewed with no apparent tendency to follow Poisson, binomial or normal distribution. Laney-Quality chart demonstrated bioburden contents as CFUs ranks with aberrant results spotted.

Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles

Cooking performance, micro- and molecular structure, storage stability and shelf-life prediction of high-moisture wet starch noodles (SN) were investigated. SEM images revealed that compared to dried SN, cooked wet SN had more evenly honeycomb-like network with smaller size of pores, indicating stronger interaction among molecules and causing favorable cooking performance. XRD and ATR-FTIR results evidenced that wet SN contained more complete crystallites and higher proportion of crystalline region. During storage, the quality decay of wet SN was mainly associated to the increment of total aerobic viable count (TAVC), titrable acidity and amylase, as well as the decreased textural hardness, overall acceptability and lightness. Based on TAVC, titrable acidity and overall acceptability, predicted shelf-life of vacuum-packed wet SN at 25 °C was 15.31, 21.54 and 16.65 weeks respectively, with relative error all within 20%, proving that the validated model could be an effective tool for monitoring the shelf-life of wet SN.

Evaluation of Intensive Care Unit Disinfection with Titanium Dioxide by Adenosine Triphosphate Bioluminescence and Aerobic Viable Count Methods

Evaluation of Intensive Care Unit Disinfection with Titanium Dioxide by Adenosine Triphosphate Bioluminescence and Aerobic Viable Count Methods

Facile biosensor-based system for on-site quantification of total viable counts in food and environmental swabs

We describe a new biosensor platform for rapid and simple quantification of total aerobic viable counts of bacteria (TVC) in food and environmental swabs by oxygen respirometry. The system uses disposable swab vials with phosphorescent oxygen sensors integrated in the bottom part, a small block heater/incubator and a handheld sensor reader. In the testing, groups of 1–20 swabs samples were prepared using the standard method (ISO, 18593:2018) in sensor vials, which were then incubated at 30 °C and measured hourly in a contactless, non-invasive manner. The measurements reveal time profiles of dissolved O2 in each sample vial, from which Threshold Time of sensor signal was determined and then TVC values (CFU/cm2) were calculated using the calibration equation. The method covers the range of 0.65–7.87 Log (CFU/cm2) and produces results in 1–8 hrs. The test was validated with swab samples from surfaces contaminated with E. coli, with whole meat microbiota, and with real environmental swabs. The results showed no statistically significant difference with the reference method which takes 48–72 h. The swab testing platform is fast and accurate, simple (sample-and-measure), portable, low cost (<$5k), requires no serial dilutions and is suitable for on-site deployment and use.