Meat Broth Research Articles

Influence of different culture media on the antimicrobial activity of Pediococcus pentosaceus ST65ACC against Listeria monocytogenes.

Pediococcus pentosaceus ST65ACC is a bacteriocinogenic lactic acid bacteria (LAB) isolated from Brazilian artisanal cheese that is capable of inhibiting different food pathogens, mainly Listeria monocytogenes. The production of bacteriocins can be influenced by several growth conditions, such as temperature, pH, and medium composition. This study aimed to evaluate the effect of different culture media on the production of bacteriocins and antimicrobial activity of P. pentosaceus ST65ACC on L. monocytogenes Scott A. The strains were inoculated alone and in coculture in four different media: BHI broth, MRS broth, meat broth, and reconstituted skim milk (RSM) 10% (w/v). The culture media were then incubated at 37°C for 96h, and count analysis, pH measurement, and bacteriocin production were performed at 0, 24, 48, 72 and 96h. L. monocytogenes was inhibited to nondetectable levels in coculture with P. pentosaceus ST65ACC in MRS broth within 96h, consistent with the high production of bacteriocin throughout the analysis period (3,200-12,800 AU/mL). However, lower inhibitory activities of P. pentosaceus ST65ACC on L. monocytogenes Scott A were recorded in BHI, RSM, and meat broth, with low or no production of bacteriocins at the analyzed times. The composition of these culture media may have repressed the production and activity of bacteriocins and, consequently, the antagonist activity of P. pentosaceus ST65ACC on L. monocytogenes Scott A. The results showed that the antimicrobial activity was more effective in MRS broth, presenting greater production of bacteriocins and less variability when compared to the other media analyzed.

Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms.

Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria-Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.

Effect of probiotic biopreparation on fatness, organoleptic, and chemical parameters of broiler chicken meat

The relevance of this study was to use the probiotic biopreparation Subtiform in the production of broiler chickens to increase productivity and improve the organoleptic and chemical characteristics of poultry slaughter products. The purpose of this study was to determine the effect of a probiotic biopreparation on the fatness of broiler chickens, the chemical composition of meat and chemical parameters using the developed patented express and optimised methods. The following methods were used: physical, organoleptic, chemical. It was found that the use of Bacillus subtilis and Bacillus licheniformis (2.5×109 CFU/g) with whey powder filler increased productivity, specifically, the live weight of broiler chickens increased by 4.02% (P&lt;0.001) when fed at a dose of 2.0 g/10 dm3 of water and by 4.75% (P&lt;0.001) in experiment 3 compared to the control group. An increase in indicators in the experimental group 3 was found, namely, the average daily weight gain of carcasses – by 8.33% (P&lt;0.001); total weight of the bird carcass and neck giblets – by 26.48% (P&lt;0.001); weight of internal fat – by 1.89 times (P&lt;0.001) compared to the control. Statistical significance (P&lt;0.001) was also found in the increase in the weight of internal organs (stomach, liver, heart, adrenal gland) in experimental groups 2 and 3 compared to the control. The improvement in organoleptic and tasting characteristics of poultry meat and meat broth after feeding the probiotic preparation, specifically in experimental group 3, was summarised. The obtained quantitative and qualitative chemical parameters using express and optimised methods indicated the freshness of broiler chickens meat at (0-4)°C cooling, at which it is allowed to sell poultry carcasses up to 5 days, of control and experimental groups 1, 2, 3. The practical value of this study lies in the use of a probiotic biopreparation by veterinary specialists at broiler chick production facilities to increase the productivity of broiler chickens and improve the quality and safety of their slaughter products

Probabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate

ABSTRACT The effects of temperature and nisin with either potassium chloride (KCl) or potassium sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were studied. One ATCC7644 strain and two ready-to-eat food (RTE) isolates at different temperatures (4, 20, and 37°C) and nisin (0, 50, 100, 200, and 400 μg/mL) levels with either KCl (0, 1, 2, 3, and 4% w/v) or potassium sorbate (0, 0.05, 0.10, 0.15, and 0.20% w/v) were used. Highest and lowest growth probabilities were obtained for ATTC7644 and 120 (meat-based RTE isolate) strains, respectively with KCl and strain 137 (vegetable-based RTE isolate) was in between. However, the growth probabilities of the strains were just the opposite with the use of sorbate: strain 120 had the highest, whereas ATCC7644 strain had the lowest growth probability. Our results showed that nisin in combination with other preservatives may lead to diverse growth responses for different strains of L. monocytogenes. Validation studies performed in UHT whole milk and meat broth at 8 and 12°C and nisin levels of 25, 75, 150, and 250 μg/mL with either KCl (1.5%) or sorbate (0.125%) indicated 46% and 73% accurate predictions for milk and meat broth, respectively. Although a quick growth estimate was possible with the use of broth, we concluded that a model developed in a laboratory medium should not be extended in real food systems.

Identification of volatile compounds in several meat and bone broth using Solid Phase Micro Extraction-Gas Chromatography Mass Spectrometry (SPME-GCMS) for initial detection of Halal and Non-Halal Food

The development of techniques for detecting halal and non-halal animal meat is of great importance as a useful tool for monitoring and assuring food quality for Muslim. Flavor or aroma is one of the sensory attributes for consumers to distinguish broth cattle. The differences aroma of broth cattle is contributed by the content of volatile compounds. This study was aimed to determine the composition of volatile compounds in meat and bone broth from five different animals, i.e., cow (beef), pig (pork), goat, lamb, and chicken for initial identification of halal and non halal food. A preliminary test for samples of meat and bone broth was done by identifying their physical properties including pH, viscosity, and density. The volatile compounds in meat and broth samples were extracted using a solid phase-micro extraction (SPME) at room temperature and analyzed by gas chromatography-mass spectrometry (GCMS). The results revealed the physical properties of meat and bone broth, i.e., pH, viscosity, and density, cannot be used to distinguish the type of broth produced from beef, pork, goat, lamb, and chicken. Successful results for the identification were achieved through chromatogram profile of volatile compounds from meat and bone broth which show characteristics to each type of animal, and therefore it can be used to distinguish pork from beef, goat, lamb, and chicken as initial detection for halal and non halal food. The research also identified 7 predominant volatile compounds as a marker for meat pork and other 8 specific compounds marker for pork bone.

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages.

The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB's antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria's antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.

Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues.

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea's aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth's aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis.

Characterisation of Anaerobes Isolated from Various Clinical Samples: A Cross-sectional Study

Introduction: Anaerobes are an important cause of infections but are often neglected. These infections can range from simple abscesses to life-threatening infections. The isolation of anaerobes is crucial for administering appropriate antibiotic therapy. Aim: To investigate the profile of anaerobes in various clinical samples, including deep-seated skin and tissue infections, aspirated body fluids, and tissue biopsies. Materials and Methods: A cross-sectional study was conducted on a total of 100 samples at the Department of Microbiology, ABVIMS and Dr RML Hospital, New Delhi, from November 2019 to March 2021. Aspirations from deep-seated abscesses, body fluids, intraoperative samples, and tissue biopsies meeting the criteria for anaerobic culture were included. Simultaneous processing for the detection of aerobes was also performed. Anoxomat III anaerobic culture system was used to create an anaerobic environment. Robertson Cooked Meat (RCM) broth was used, and subculture was conducted on 10% Blood Agar (BA). Presumptive identification was performed using gram stain, catalase test (15% hydrogen peroxide), metronidazole disc (5 µg), special potency disc (vancomycin 5 µg, kanamycin 1000 µg, colistin 10 µg), and aerotolerance test. The Vitek 2 compact ID system was used for the final identification of anaerobes. Statistical Package for Social Sciences (SPSS) software, IBM manufacturer, Chicago, USA, ver 21.0, was utilised. Results: The isolation rate of anaerobes was 17 (17%), with Bacteroides fragilis being the predominant organism (6; 35.29%), followed by Actinomyces (2; 11.76%), Clostridium (2; 11.76%), Peptostreptococcus (2; 11.76%), and Prevotella species (2; 11.76%). Isolation was observed from diverse anatomic sites, with pus aspirates constituting the majority of the isolates (9; 52.94%), followed by brain abscesses (3; 17.65%), liver abscesses, peritoneal fluid (2; 11.76%), and tonsillar abscess (1; 5.89%). Five (29.41%) infections were polymicrobial, while 12 (70.59%) were monomicrobial in nature. Conclusion: Anaerobes are emerging as an important causative agents in a variety of diverse and heterogeneous pyogenic infections. This study demonstrates their isolation from various infection sites. Therefore, routine anaerobic cultures should be conducted alongside aerobic cultures, and the importance of anaerobes in clinical infections should not be underestimated.

Ветеринарно-санитарная характеристика мяса петухов кросса Смена 9 при клеточном и напольно-выгульном выращивании

The veterinary and sanitary indicators of meat of roosters of the cross Shift 9, grown with cellular (1st group) and outdoor-walking (2nd group) content, were studied. It was established that by the age of 42 days, the roosters of the 1st group reached a live weight of 2280 g, the 2nd group – 2914 g. At the same time, the average daily increase was 69,19 and 70,02 g. The diameter of muscle fibers for 42 days it reached 57,25 microns, the average daily thickening of the fibers was 1.19 microns. There were no significant differences in hematological parameters, but the number of erythrocytes in the rooster of the 1st group with a white stripe was higher by 0,16×1012/l; RDW – by 5,4 %; MCHC – less by 11,5 g/l. The serum level of enzymes in a rooster with a white stripe was higher, which indicates increased activity of cellular enzymes. According to the indicators of organoleptic evaluation, the meat of roosters of the 1st group exceeded the meat of the 2nd group by 0.4 points; estimates of meat broth – by 0,4 points, but was inferior in weight loss at cooking by 1,3 %. The meat of chickens of the 1st group had a pH higher by 0,18, the acid number of fat – by 0,13 mg/KOH, volatile fatty acids – by 0,29 mg/KOH. The water content in the pectoral muscles of the cell-reared chickens was less than in the outdoor-walking group by 0,42 %; protein – by 0,25; fat – by 0,21 %, but the total fat content in the carcasses of the 1st group of pets was greater by 0,11 %. According to microbiological indicators, the meat of carcasses met the requirements GOST 31468-2012. In 50 % of the studied roosters of both groups, an expansion of the diameter of the endomysium and perimysium was observed with the accumulation of fluid and the formation of different volumes of vacuoles in muscle fibers and infiltration by immunocompetent cells (leukocytes, phagocytes). One rooster of cellular content had fibrosis of muscle fibers and the proliferation of fatty and connective tissues in the endomysium and perimysium, i.e. the development of myopathy with a white stripe.

Analysis of indicators of quality and safety of meat of broiler chickens under the conditions of complex use of symbiotic and biocidal drugs during the entire breeding cycle

The production of ecologically clean poultry meat with high biological value to meet the needs of public demand is the primary goal of the poultry industry. Poultry meat is a good product for a healthy human diet due to its nutritional, dietary, and sensory properties, economic availability, and quick cooking. At the same time, using the latest, effective symbiotic and biocidal drugs to increase the productivity of poultry requires more in-depth research and evaluation of their impact on the final product. Based on the analysis of the results obtained by us, it has been proven that the use of the complex of symbiotic drugs “Biomagn” and “Biozapin” and in combination with the biocidal agents “Diolaid” and “Biolaid” to broiler chickens of the Cobb 500 cross throughout the entire breeding cycle allows obtaining high-quality and safe poultry products (chicken meat), with improved quality indicators and higher biological value. An increase in the protein content in the muscles of experimental groups of birds and a decrease in moisture in them was established, which is a consequence of an increase in dry matter content in this tissue. As a result, in the muscles of broiler chickens of the II research group, an increase in energy value was recorded to a greater extent and markedly, along with an increase in the content of essential bioelements (Calcium, Ferrum, Copper, Cobalt, and Selenium (Р ≤ 0.05)) and the content of vitamins A and B1, which indicates a higher biological (nutritional) value of poultry meat compared to such indicators in poultry I of the experimental and control groups. When determining the safety indicators of the chicken meat of the research groups, it was established that there were no residual amounts of veterinary drugs, pesticides, and aflatoxin B1, and the regulated indicators of toxic elements did not exceed the PAI specified in the regulatory documents. Therefore, the proposed complex of drugs in the scheme of the growing cycle of broiler chickens does not hurt the quality and safety of the obtained products (chicken meat). On the contrary, according to sensory and organoleptic studies, higher organoleptic qualities of the muscle samples of chickens of the I and II experimental groups were proven under the conditions of the use of a complex of symbiotic and biocidal drugs: the values of the highest overall score for tasting the meat broth are higher (Р ≤ 0.05) compared with the indicator in the control group.

Influence of the ripening chamber’s geographical location on dry-cured Iberian ham’s key odorants

Olfactometric and sensory analyses have been applied to study the possible influence of the ripening chamber’s geographical location on the aroma sensory profiles and key odorants of Iberian ham. Dry-cured Iberian ham was obtained from 3 acorn-fed pigs and, for the first time, both of the participating production facilities, located in two different Andalusian municipalities with different altitudes above mean sea level, processed one of the two hind legs from each pig. The descriptive sensory profile of orthonasal and retronasal odours was determined by trained panellists, while odour-active compounds were determined by gas chromatography/mass spectrometry-olfactometry (GC/MS-O). The results obtained showed that, separately, both techniques enable Iberian ham samples to be differentiated by their ripening chamber’s geographical location. For sensory analysis, retronasal sensory analysis appeared to be the most suitable for this goal, highlighting the “meat broth odour” and “roasted nuts odour” descriptors which presented significant differences between geographical locations for samples from all pigs. Moreover, ripening chamber’s geographical location characteristics and the initial composition of the raw material seemed to influence the content of some odour-active compounds. The odour-active compound identified as octane/acetone and isobutanol were conditioned by the ripening chamber’s geographical location, while decanal/2-ethyl-1-hexanol, 1-undecanol, 2-furanmethanol and cis-2-nonenal were also influenced by the individual pig itself. This study showed that slight climatological differences due to the location of the ripening chamber seem to have somewhat of an influence on the aromatic profile.

Relationship between the Lactic Acid Content and Sour Taste of Broiler Broth and the Broth of Choshu-Kurokashiwa-a Japanese Jidori Chicken.

The present study aimed to determine whether lactic acid content is associated with the intensity of the sour taste of Choshu-Kurokashiwa broth. Chicken broth was prepared using breast (pectoralis major) and leg (thigh + drumstick) meat of male and female Choshu-Kurokashiwa and broilers. These broths were assessed by a screened and trained panel and analyzed for sour taste substances (lactic, citric, pyruvic, malic, succinic, acetic, phosphoric, aspartic, and glutamic acids) and pH. The sensory sour taste was significantly higher in the Choshu-Kurokashiwa breast broth than in the broiler breast broth (P>0.001), and no significant difference was observed in the leg broths among the breeds (P<0.05). Choshu-Kurokashiwa breast broth had a significantly higher lactic acid content than broiler breast broth (P<0.001). The leg meat broth of male Choshu-Kurokashiwa had a significantly lower lactic acid content than that of female Choshu-Kurokashiwa and broiler leg meat (P<0.01). The sensory sour taste score was significantly and positively correlated with lactic acid content in the breast broth (P<0.001), but not in the leg broth (P<0.1). No other organic acids were detected. Phosphoric acid and glutamic acid contents were higher in broiler broth than in Choshu-Kurokashiwa broth for both breast and leg meat (P<0.001). In the breast broth, the aspartic acid content was not significantly different (P>0.1), and in the leg broth, it was higher in broiler and female Choshu-Kurokashiwa broth than in male Choshu-Kurokashiwa broth (P<0.001). The present study suggests that high lactic acid content contributes to the sour taste of the Choshu-Kurokashiwa breast broth and demonstrated that the lactic acid content is an essential indicator for determining the sour taste of Choshu-Kurokashiwa breast meat.

BIOMASS AND BIOHYDROGEN PRODUCTION BY $ESCHERICHIA~COLI$ UPON CONSUMPTION OF MEAT INDUSTRY AND LIGNOCELLULOSIC CORN WASTES MIXTURE

Physicochemical pretreatment of lignocellulosic corn fruit wastes (husk, shank, stalk) has been done. E. coli K12 growth, ORP kinetics, and H2 production were followed upon utilization of corn waste hydrolysates (CWH) separately and their mixture. During the bacterial log growth phase with the decrease of medium pH the readings of Pt electrode from positive to low negative values (~ –450±10 mV) were observed, with the yield ~ 0.75 mmol H2 /L and 0.29 bacterial cell dry weight g/L biomass in CWH based medium. Meat (chicken wastes) broth supplementation ~2 fold enhanced both E. coli biomass formation and H2 production on CWH mixture.

ВЛИЯНИЕ СРЕДСТВА «ЯНТОВЕТ» НА ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ МЯСА КРОЛИКОВ

The use of «Yantovet» in the diet of rabbits has a positive effect on the organoleptic properties of meat. Rabbit meat obtained from the experimental group, as well as meat broth, have more pronounced taste characteristics, which increases its consumer properties.

Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic

Shiga toxin-producing Escherichia coli (STEC) are a major group of human pathogens and may persist on both abiotic and biotic surfaces. In this report, two blue-light prototypes were used to evaluate the antimicrobial efficacy against STEC on food processing surfaces (stainless steel and polyoxymethylene plastic). Investigation using a light-bulb prototype (Prototype 1 at 405 nm, 26 mW/cm2) showed significant antimicrobial effects in nutrient deficient condition but not in nutrient rich condition, demonstrating that the presence of organic matters from rich nutrient medium was thought to be light-absorptive and reduce the bactericidal efficacy of blue light, as evident from the lack of bacterial reduction when suspended in cooked meat broth. An advanced (surface-mounted-diode) light panel, Prototype 2 with high light intensity (405 nm; 50 mW/cm2) was able to inactivate a cocktail of seven STEC strains (from seven major serotypes O26, O45, O103, O111, O121, O145 and O157) on type 304 stainless steel (1.66 log10 CFU) and polyoxymethylene plastic (4.25 log10 CFU) at light dosages of 720 and 45 J/cm2, respectively when cells were illuminated in a nutrient-deficient medium (M9 broth). Post-treatment, no STEC cells were recoverable from plastic, both when tested on plates (agar or petrifilms) and by polymerase chain reaction (PCR). In contrast, surviving colonies were identified on samples taken from stainless steel, albeit only four strains could be detected by PCR analysis – those belonging to serotypes O26, O45, O103 and O157 – which indicated that the susceptibility of STEC to blue light varied across the tested strains.

Vеterinary and sanitary assessment of meat of foals of the Oymyakonsky region of Sakha (Yakutia) Republic at helminthoses

This article presents data on the spread of horse helminth infestations in the Oymyakonsky region, postmortem examination of carcasses and organs of foals, as well as organoleptic, physical and chemical, microbiological studies of meat of foals slightly and strongly infested with helminths in a comparative aspect. According to the results of organoleptic studies of meat from weakly invaded foals meet the requirements of GOST -7269-79, GOST 32225-2013 and can be consumed as food without restrictions. Meat from heavily invaded animals differs from weakly invaded animals in organoleptic indicators. The meat has a red crust of dried carcass, folded, slightly moist, the muscles on the cut are moist, but don't leave a damp spot on the filter paper, expressed red color. The consistency of the muscle is tight, elastic, the dimple formed by pressing with the finger is slowly smoothed out. The smell of the meat is peculiar to that of foals. The fat is soft, slightly sticky and yellowish. The broth is cloudy, with flakes. Physico-chemical investigations showed that meat samples from weakly invaded foals meet the requirements of normative documents GOST R-51478-99, GOST-23392-78. During the comparative evaluation of the meat of weakly invaded and heavily invaded, the following indicators were established: peroxidase reaction - "positive", aminoammonia nitrogen content - 0.84, pH - 5.8. When adding copper sulfate solution to the broth under study, insignificant flakes appeared, while maintaining broth transparency - the reaction is "doubtful". In heavily invaded foals, meat quality does not meet GOST: peroxidase reaction is "negative", reaction with copper sulfate is dubious, meat broth is turbid, with flakes; aminoammoniacal nitrogen content is 1.4, pH - 6.2. The results of microbiological investigations of the meat of weakly invaded foals meet the requirements of normative documents GOST-32031-2012, GOST-10444.15-94. Detected in the meat of heavily invaded foals BSCP (coliforms), KMAFANM (coliforms) - 8*103, indicating that the meat obtained from heavily invaded foals on microbiological indicators, the established standards do not correspond. Consequently, the indicators of meat of weakly invaded foals correspond to fresh, good-quality meat, and the meat of heavily invaded foals is recommended for use in food after industrial processing.

Alternative method for oral administration of insoluble toxins to rats. A prenatal study of L-mimosine

L-mimosine is a compound found in Leucaena leucocephala, that is used as animal feed due to its high protein content, but it can also cause intoxication. Due to its low solubility in organic and aqueous solvents, its administration in laboratory animals is difficult, especially in delicate periods such as pregnancy. Thus, to circumvent such problems, this study proposes a stress-free form of oral administration with gelatin tablets with flavoring (meat broth) for 14 consecutive days of the gestational period (GD06 to GD20). For that, 17 pregnant Wistar rats divided into 3 groups were used: control (CO; n = 5) not treated; gelatin (GEL; n = 6), which received a gelatin tablet with flavoring; and gelatin with flavoring added 140 mg/kg of L-mimosine (GM; n = 6). All animals received feed and water ad libitum. The parameters analyzed were body weight gain, water and feed consumption, serum biochemistry, blood count and reproductive indices. Among these, only the real and total weight gains of dams showed statistically significant differences, with a decrease in the group GM. Thus, we could observe that flavored gelatin was an efficient and effective administration method to insoluble compounds and long-term administration to pregnant rats, with quick adaptation and without refusal by the animals. In addition, we could observe a direct effect of L-mimosine on the animals' weight gain; however, the dose administered was not sufficient to confer maternal and fetal toxicity.

Antibiotic Susceptibility and Biofilm Formation of Clinical Isolates of Pseudomonas Species From Wounds Specimens

A hallmark of Pseudomonas aeruginosa is its ability to establish biofilm based infections that are difficult to eradicate. Biofilms are less susceptible to host inflammatory and immune response and have higher antibiotic tolerance that frees living planktonic cells. The aim of the study is to investigate biofilm forming capacity and the antibiotic susceptibility profile of Pseudomonas aeruginosa strains isolated from clinical wound specimen. A total number of60 wound specimens will be submitted to the bacteriology laboratory of Abubakar Tafawa Balewa University Teaching Hospital for investigation, and will be screened for Pseudomonas aeruginosa and strains will be identified on the basis of cultural characteristics, Gram staining, biochemical tests such as citrate, urease, indole, fermentation of sugar using triple sugar agar. The biofilm forming capacity of the strains will be tested using the test tube method after the strains are standardized to approximately standard inoculated into a cooked meat broth. The growth rate of Pseudomonas aeruginosa clinical strains after 48 hours incubation will be measured by taking the absorbance using Densi-Check. The strain growth rate will be checked. Biofilm formation at the liquid interface (pllicle) will be observed as a ring and this will be qualitatively scored from the first to the last strain. The cultures will be decanted gently and rinsed twice with sterile distilled water and steained with 0.1% w/v safranin, the stain will be decolorized using 100% alcohol, and the absorbance for strains will be measured at 590nm. The strain with the most and least biofilm formation will be recorded with the absorbance rates. The clinical significance of the Pseudomonas aeruginosa biofilm forming capacity and resistance to antibiotics which could result to none healing, delayed healing, foul smell of wound infection will be checked for the experiment.

Antibiotic Susceptibility And Biofilm Formation Of Clinical Isolates Of Pseudomonas Species From Wounds Specimens

A hallmark of Pseudomonas aeruginosa is its ability to establish biofilm based infections that are difficult to eradicate. Biofilms are less susceptible to host inflammatory and immune response and have higher antibiotic tolerance that frees living planktonic cells. The aim of the study is to investigate biofilm forming capacity and the antibiotic susceptibility profile of Pseudomonas aeruginosa strains isolated from clinical wound specimen. A total number of60 wound specimens will be submitted to the bacteriology laboratory of Abubakar Tafawa Balewa University Teaching Hospital for investigation, and will be screened for Pseudomonas aeruginosa and strains will be identified on the basis of cultural characteristics, Gram staining, biochemical tests such as citrate, urease, indole, fermentation of sugar using triple sugar agar. The biofilm forming capacity of the strains will be tested using the test tube method after the strains are standardized to approximately standard inoculated into a cooked meat broth. The growth rate of Pseudomonas aeruginosa clinical strains after 48 hours incubation will be measured by taking the absorbance using Densi-Check. The strain growth rate will be checked. Biofilm formation at the liquid interface (pllicle) will be observed as a ring and this will be qualitatively scored from the first to the last strain. The cultures will be decanted gently and rinsed twice with sterile distilled water and steained with 0.1% w/v safranin, the stain will be decolorized using 100% alcohol, and the absorbance for strains will be measured at 590nm. The strain with the most and least biofilm formation will be recorded with the absorbance rates. The clinical significance of the Pseudomonas aeruginosa biofilm forming capacity and resistance to antibiotics which could result to none healing, delayed healing, foul smell of wound infection will be checked for the experiment.

Antibiotic Susceptibility and Biofilm Formation of Clinical Isolates of Pseudomonas Species from Wounds Specimens

Purpose: The aim of the study is to investigate biofilm forming capacity and the antibiotic susceptibility profile of Pseudomonas aeruginosa strains isolated from clinical wound specimen. Method: A total number of 60 wound specimens were submitted to the bacteriology laboratory of Abubakar Tafawa Balewa University Teaching Hospital for investigation, and screened for Pseudomonas aeruginosa. The strains were identified on the basis of cultural characteristics, Gram staining, biochemical tests such as citrate, urease, indole, fermentation of sugar using triple sugar agar. The biofilm forming capacity of the strains are tested using the test tube method after standardizing the strains to approximately standard inoculated into a cooked meat broth. The growth rate of Pseudomonas aeruginosa clinical strains after 48 hours incubation are measured by taking the absorbance using Densi-Check. The strain growth rate is also checked. Biofilm formation at the liquid interface (pellicle) is qualitatively scored from the first to the last strain. The clinical significance of the Pseudomonas aeruginosa biofilm forming capacity and resistance to antibiotics which could result to none healing, delayed healing, foul smell of wound infection are checked for the experiment. Results: The analysis of the study shows that the strains are more susceptible to Ciprofloxacin and Streptomycin while the strains are less susceptible to Orfloxacin and Gentamycin. Conclusion: the data derived from human clinical studies make clear that biofilm have an important adverse effect on wound healing. Despite this, more fundamental scientific studies are required to understand what biofilm do to normal wound healing processes from cellular and immunological perspective.