Reduction In Total Bacterial Count Research Articles

Probiotic Chewing Gums for Adjuctive Treatment of Periodontitis in Diabetics

INTRODUCTION; The treatment of Periodontal disease in Diabetic subjects should also focus on lowering blood glucose levels, which might act as an adjuvant to conventional Periodontal treatment. In the form of Probiotics, Bacterial therapy offers a dual role in controlling blood glycemic levels and reducing colonization of oral bacteria. This study aimed to evaluate the efficacy of probiotics in managing Periodontitis among Diabetic and Non-Diabetic subjects. METHODOLOGY; This study was designed as a randomized, double-blinded clinical trial among Diabetic and Non-diabetic subjects with Periodontitis. Twenty-four subjects in each Diabetic and non-diabetic group were randomly assigned into two probiotic test sub-groups and one placebo sub-group. Lactobacillus fermentum MCC2760 and Bifidobacterium longum NCIM5684 probiotic chewing gums were provided to subjects in test groups to use twice a day for 30 days. Supragingival plaque samples were collected at baseline and 30 days to analyze total bacterial count and subgingival plaque for P.gingivalis, A.actinomycetemcomitans through qPCR. Clinical parameters were recorded at baseline, 30, 45, and 90 days. RESULTS; After 30 days, a significant reduction in PI, GI, PPD, and Gingival bleeding Index was observed in SRP and SRP+Probiotic groups. There is a significant reduction in total bacterial count among probiotic groups compared to placebo. PCR analysis revealed non-significant reduction of p.gingivalis and A.actinomycetemcomitans in test groups. Intergroup comparison between Diabetic and Non-diabetic groups did not show any significant differences either in clinical or microbial parameters. CONCLUSION; Probiotic functional foods can be delivered as an adjunct to SRP to manage Periodontitis in systemically compromised subjects. Long-time use of probiotics is recommended to maintain the recolonization of bacteria in periodontal tissues.

The Preliminary Study on Antibacterial Efficacy of 4 Organic Acids on Mastitis Pathogens in Dairy Cattle

The aim of this study was to evaluate the antimicrobial efficacies of formic acid, lactic acid, malic acid and citric acid against mastitis-caused pathogens. Pathogens used in this study were Klebsiella spp, Escherichia coli, Streptococcus dysgalactiae, Streptococcus uberis and Staphylococcus aureus. Minimum bactericidal concentration (MBC) and reduction of total bacterial count were examined. The results revealed that the minimum bactericidal concentration (MBC) of formic acid against all tested pathogens was 0.191%v/v indicating the best bactericidal performance. In comparison, the following orders were 10.625% lactic acid, 12.37% malic acid and 12.43% citric acid, respectively. These acids at their best solutions were then used to test their antimicrobial efficacies on teats of dairy cattle. It was found that 12.43% citric acid, as well as 10.625% lactic acid, showed the best performance due to the reduction rate at 1.15 log10cfu/ml.(P<0.05) and 1.69 log10 cfu/ml (P=0.32), respectively. On the contrary, formic acid and malic acid were significantly unable to reduce the total bacteria compared with the control group. In conclusion, the results in this study revealed that citric acid and lactic acid have potential antimicrobial effects against mastitis-caused pathogens in dairy cattle.

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.

Evaluation of the Antibacterial Effect of Licorice Extract on Oral Microflora and its Effect on Salivary PH

Purpose: To evaluate the antibacterial effect of Licorice (as a mouth wash) on total salivary bacterial count in relation to chlorohexidine mouthwash on a group of Egyptian children and assess the effectiveness of Licorice extract rinse on salivary PH. Materials and methods :A total of 60 normal apparently healthy children aged between 6-12 years from both genders were involved in this study and equally divided into four groups(n=15) regarding to the type and concentration of the received mouthwash : group I : included children used licorice extract mouth-rinse (75%), group ІІ: included children used licorice extract mouth rinse (50%), group ІІІ: included children used licorice extract mouth-rinse (25%) and group ІV: as a control group in which children used chlorohexidine 0.12% mouth wash for one minute. They were told to gargle with 10 ml of mouthwash for one minute three times a day for five days. Results: Significant reduction in the total bacterial count with the four studied groups after mouth rinsing for 5 days. However, chlorohexidine showed a significant reduction in total bacterial count when compared to Licorice extract .Regarding the pH value and the percent change in pH, the highest mean value was recorded in group І, and the difference between the 4 groups was highly statistically significant. Conclusion: Licorice aqueous root extract has antimicrobial effect against total bacterial count and it is more efficient in comparison with Chlorohexidine. Licorice aqueous root extract rapidly rise salivary PH.

Evaluation of the Antibacterial Effect of Licorice Extract on Oral Microflora and its Effect on Salivary PH

Purpose: To evaluate the antibacterial effect of Licorice (as a mouth wash) on total salivary bacterial count in relation to chlorohexidine mouthwash on a group of Egyptian children and assess the effectiveness of Licorice extract rinse on salivary PH. Materials and methods :A total of 60 normal apparently healthy children aged between 6-12 years from both genders were involved in this study and equally divided into four groups(n=15) regarding to the type and concentration of the received mouthwash : group I : included children used licorice extract mouth-rinse (75%), group ІІ: included children used licorice extract mouth rinse (50%), group ІІІ: included children used licorice extract mouth-rinse (25%) and group ІV: as a control group in which children used chlorohexidine 0.12% mouth wash for one minute. They were told to gargle with 10 ml of mouthwash for one minute three times a day for five days. Results: Significant reduction in the total bacterial count with the four studied groups after mouth rinsing for 5 days. However, chlorohexidine showed a significant reduction in total bacterial count when compared to Licorice extract .Regarding the pH value and the percent change in pH, the highest mean value was recorded in group І, and the difference between the 4 groups was highly statistically significant. Conclusion: Licorice aqueous root extract has antimicrobial effect against total bacterial count and it is more efficient in comparison with Chlorohexidine. Licorice aqueous root extract rapidly rise salivary PH.

A Systematic Review and Meta-Analysis of Systemic Antibiotic Therapy in the Treatment of Peri-Implantitis.

Research has been conducted into the advantages of the systemic administration of antibiotics. The aim of this systematic review and meta-analysis was to assess the efficacy of systemic antibiotic administration in the treatment of peri-implantitis in terms of bleeding on probing (BoP) and probing pocket depth (PPD). Literature searches were performed across PubMed, EMBASE, and Cochrane Central Register of Controlled Trials (CENTRAL) to identify randomized controlled trials and observational clinical studies. After peri-implantitis treatment, PPD was reduced by 0.1 mm (p = 0.58; IC 95% [−0.24, 0.47]), indicating a non-significant effect of antibiotic administration on PPD. The BoP odds ratio value was 1.15 (p = 0.5; IC 95% [0.75, 1.75]), indicating that the likelihood of bleeding is almost similar between the test and control groups. Secondary outcomes were found, such as reduced clinical attachment level, lower suppuration and recession, less bone loss, and a reduction in total bacterial counts. In the treatment of peri-implantitis, the systemic antibiotic application reduces neither PPD nor BoP. Therefore, the systemic administration of antibiotics, in the case of peri-implantitis, should be rethought in light of the present results, contributing to address the problem of increasing antibiotic resistance.

Disinfection Potential of 980 nm Diode Laser and Hydrogen Peroxide (3%) in "Critical Probing Depths" Periodontal Pockets: Retrospective Study.

A successful treatment of periodontitis depends largely on the successful elimination of the periodontopathogens during non-surgical and surgical mechanical debridement. In this retrospective study, data collection was conducted from 2017 to 2021. The retrospective study included 128 patients with 128 sites of localized periodontitis with pocket depths > 5 mm. The included data were based on sites that received conventional mechanical debridement followed by different adjunctive approaches. In total, 30 patients did not receive any additional treatment (SRP group), 30 patients received SRP + 980 nm diode laser irradiation only (SRP + laser), 30 patients received SRP + 3% hydrogen peroxide irrigation (SRP + H2O2) only and 30 patients received a combined treatment of 3% hydrogen peroxide and 980 nm diode laser irradiation (SRP + H2O2 + laser). Total bacterial counts (TBC) in the periodontal pocket collected for all participants before treatment, immediately after treatment, 6 weeks after treatment, 12 weeks after treatment and 6 months after treatment were statistically analyzed and compared. When the laser was used, irradiation parameters were 10 μsec/pulse duration, 10 kHz, pick power of 10 W, average power of 1 W, irradiation time of one minute with inward and outward movements, and fiber diameter of 320 μm. The irradiation was repeated 3 times/pocket. When hydrogen peroxide was used, the irrigation was conducted for one minute and repeated 3 times. The maximum reduction in TBC was obtained when SRP was coupled with 3% H2O2 irrigation followed by 980 nm diode laser irradiation. After six months of follow-up, a significant reduction in TBC was obtained for the group of SRP + H2O2 + laser when compared to all the other groups, from 7.27 × 107 before intervention to 3.21 × 107 after six months. All three approaches to SRP showed a significant reduction in TBC immediately after treatment. Values were 3.52 × 107, 4.01 × 106, 9.58 × 106, 1.98 × 106 for SRP alone, SRP + diode, SRP + H2O2 and SRP + H2O2 + diode laser, respectively. At 6 months, we saw no significant difference between SRP + laser and SRP + H2O2 with 4.01 × 107 and 4.32 × 107, respectively. This retrospective study reveals that after SRP, irrigation with 3% hydrogen peroxide and irradiation with a 980 nm diode laser within specific treatment protocol can be used as an additional approach to conventional SRP to increase the disinfection of the periodontal pockets > 5 mm.

The antibacterial effect and the incidence of post-operative pain after the application of nano-based intracanal medications during endodontic retreatment: a randomized controlled clinical trial.

This clinical trial aimed to evaluate the effect of nano-silver and nano-calcium hydroxide intracanal medicaments (ICM) during retreatment regarding their antibacterial effect and their effect on post-operative pain and flare-ups. Sixty-nine patients scheduled for endodontic retreatment were included in this randomized clinical trial and randomly allocated to 3 equal groups (n = 23) according to the type of ICM used. The first microbial sampling (S1) representing the original microbiota was obtained after the removal of the old canal filling. After chemo-mechanical debridement, another sample (S2) was obtained representing the microbial state before ICM application. Patients were randomly allocated to receive either nano-silver (nano-Ag), nano-calcium hydroxide (nano-CH), or calcium hydroxide (CH) as ICM. Patients rated their pain pre-operatively and then after 6, 12, 24, 48, and 72h. During the second visit (7days later), the last microbial sample (S3) was obtained after removal of the ICM. Reduction of total bacterial and total E. faecalis counts and the biofilm-forming capability of the existing microbiota were determined. Results showed reduction in total bacterial count, total E. faecalis count and the biofilm-forming,capability of the existing microbiota after chemo-mechanical debridement (S1-S2) and after the application of ICM (S3-S2). However, the reduction after cleaning and shaping was significantly more pronounced (p < 0.001) compared to the effect of ICM application, with no difference between the 3 ICM (p > 0.05). Post-operative pain was significantly reduced at the 48- and 72-h intervals after the application of nano-Ag and nano-CH only (p < 0.001), with no significant difference between these two ICM (p > 0.05). The incidence of flare-ups in all groups was similar (p > 0.05). The antibacterial effect of the nano-Ag and nano-CH was equivalent to that of CH, but they contributed to better pain control. Nanoparticles may have a positive impact on post-endodontic pain.

Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing

High-pressure processing (HPP) subject to 250 MPa for 5 min or 300, 350 MPa for 3 or 5 min was applied to pre-cooked hairtail (Trichiurus haumela) fish balls for manufacturing ready-to-eat (RTE) surimi products, while effects on quality attributes (microorganism, texture, color, freshness, protein structure, sensory, and water distribution) were investigated. The results indicated that safety and freshness of fish balls treated at 350 MPa for 5 min were significantly improved evidenced by the reduction of total bacterial count (from 726.67 to 7.33 CFU/g) and total volatile basic nitrogen content (from 3.45 to 0.93 mg N/100 g). Additionally, a moderate high-pressure treatment was beneficial for improving textural and sensory properties of hairtail fish balls, including higher springiness, cohesiveness and gel strength. However, a higher pressure (350 MPa) unfolded proteins, and changed the secondary structure of myofibrillar protein, resulting in the decrease of gel strength. Color changes caused by pressurization were within acceptable ranges. Low-field NMR (LF-NMR) results showed a reduction in water mobility and a transfer of immobilized water to bound water for pressure-induced samples. Overall, HPP at 300 MPa for 5 min is suggested for the development of RTE fish balls with favorable quality attributes.

Toxic and Microbiological Effects of Iron Oxide and Silver Nanoparticles as Additives on Extended Ram Semen.

Simple SummaryArtificial insemination with extended semen is a reproductive biotechnological method promising quick genetic improvement and benefits for farmers. Semen collection in farm animals, including rams, is a procedure that takes place under unsterile conditions. Apart from certain bacteria, which are pathogenic and may be transmitted through semen to the female genital tract, causing clinical diseases, semen from healthy donors may also be contaminated during processing of the ejaculate. Consequently, ejaculate contamination with bacteria is inevitable. Antibiotics are a main constituent of semen extenders to avoid growth of bacteria present in ram semen and, subsequently, enhance reproductive performance. During the last decades, however, there is an increasing scientific interest about alternative agents to the conventional antibiotics, such as nanoparticles, to overcome bacterial resistance, which is a serious problem for human and veterinary medicine. Therefore, the aim of this study was to examine the effect of iron oxide and silver nanoparticles’ supplementation on bacterial proliferation control during ram semen processing, as well as their impact on sperm quality and functionality variables.The aim of the study was to investigate the effect of iron oxide (Fe) and silver (Ag) nanoparticles (NPs) on ram semen. A skim milk extender without antibiotics was used as a diluent of 21 ejaculates (8 rams; 2–3 ejaculates/ram). The groups of control (C; semen without NPs), Fe NPs (3.072 mg Fe3O4/mL semen), and Ag NPs (2.048 mg Ag-Fe/mL semen) were incubated (15 °C; 30 min), and then a magnetic field was used for NPs’ removal. Standard microbiological procedures were performed for all groups. Post-treated samples were stored (15 °C) for 24 h, and sperm variables (kinetics by computer assisted sperm analysis (CASA); viability; morphology; HOST; DNA integrity) were evaluated at 6 and 24 h. Semen data were analyzed by a mixed model for repeated measures and microbiological data with Student’s t-test for paired samples. At 6 h of storage, VCL and rapid movement-spermatozoa, and at 24 h, total/progressive motility and amplitude of lateral head displacement (ALH) were significantly decreased in group Ag compared to control. In group Fe, progressive/rapid movement-spermatozoa were significantly lower compared to control after 24 h of storage. Only in group Ag was a significant reduction of total bacterial count revealed. In conclusion, the examined Fe NPs demonstrated slight antibacterial effect, while the examined Ag NPs provided higher antibacterial properties accompanied by cytotoxicity.

Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat

The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, the main objective of current study was improve the sensory, microbiological quality of row hen meat and inhibit the growth of Enterobacteriacea and Staphylococcus using natural juices of kiwi, lemon and their combination and to investigate the deterioration criteria and sensory quality of treated meat during refrigerated storage. Five groups were marinated in marinade solutions containing fruit juices as follow: the 1st group was containing 5% kiwi juice, the 2nd group was containing 10% kiwi juice, the 3rd group was containing 0.04% lemon juice, the 4th group was containing 0.2% lemon juice, the 5th group was containing combination of 10% kiwi juice and 0.2% lemon juice and the 6th group was used as acontrol without kiwi or lemon, all groups were stored at 4ᵒC. Results revealed that using lemon 0,04%, lemon 0.2%, kiwi5%, kiwi10% and mix (lemon 0.2% + kiwi 10%) in zero day made reduction in total bacterial count by 95.3%, 98%, 73.9%, 89.3% and 93.3% respectively and reduction in count of Enterobacteriacae by 58%, 99.8%, 89.23%, 95.64% and 95.51% respectively and reduction in Staphylococcus count by 65.15%, 96.74%, 60.60%, 93.18% and 93.68 respectivly so, it can be used as natural preservatives to control food poisoning diseases , increase shelf life on chicken meat.

Quantitative Analysis of Colostrum Bacteriology on British Dairy Farms.

Total bacterial counts (TBC) and coliform counts (CC) were estimated for 328 colostrum samples from 56 British dairy farms. Samples collected directly from cows' teats had lower mean TBC (32,079) and CC (21) than those collected from both colostrum collection buckets (TBC: 327,879, CC: 13,294) and feeding equipment (TBC: 439,438, CC: 17,859). Mixed effects models were built using an automated backwards stepwise process in conjunction with repeated bootstrap sampling to provide robust estimates of both effect size and 95% bootstrap confidence intervals (BCI) as well as an estimate of the reproducibility of a variable effect within a target population (stability). Colostrum collected using parlor (2.06 log cfu/ml, 95% BCI: 0.35–3.71) or robot (3.38 log cfu/ml, 95% BCI: 1.29–5.80) milking systems, and samples collected from feeding equipment (2.36 log cfu/ml, 95% BCI: 0.77–5.45) were associated with higher TBC than those collected from the teat, suggesting interventions to reduce bacterial contamination should focus on the hygiene of collection and feeding equipment. The use of hot water to clean feeding equipment (−2.54 log cfu/ml, 95% BCI: −3.76 to −1.74) was associated with reductions in TBC, and the use of peracetic acid (−2.04 log cfu/ml, 95% BCI: −3.49 to −0.56) or hypochlorite (−1.60 log cfu/ml, 95% BCI: −3.01 to 0.27) to clean collection equipment was associated with reductions in TBC compared with water. Cleaning collection equipment less frequently than every use (1.75 log cfu/ml, 95% BCI: 1.30–2.49) was associated with increased TBC, the use of pre-milking teat disinfection prior to colostrum collection (−1.85 log cfu/ml, 95% BCI: −3.39 to 2.23) and the pasteurization of colostrum (−3.79 log cfu/ml, 95% BCI: −5.87 to −2.93) were associated with reduced TBC. Colostrum collection protocols should include the cleaning of colostrum collection and feeding equipment after every use with hot water as opposed to cold water, and hypochlorite or peracetic acid as opposed to water or parlor wash. Cows' teats should be prepared with a pre-milking teat disinfectant and wiped with a clean, dry paper towel prior to colostrum collection, and colostrum should be pasteurized where possible.

Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse.

Contamination of poultry carcasses is considered as a critical point in the evaluation of poultry meat safety. The present study aimed at determining the decontamination effects of natural antimicrobial derived from grape waste extract and pomegranate waste extract (GWE and PWE) on poultry carcasses in a slaughterhouse. Poultry carcasses were treated in chiller with concentrations of 0, 2, 4 and 6% of pomegranate and grape waste extracts. Pomegranate and grape waste extracts contained 432.20 and 328.43 mg GAE/g total phenolic compounds. These extracts showed significant antimicrobial effect on the main poultry bacteria in vitro. On the first day of cold storage, significant reduction in total bacterial counts (p < .05) was observed in treated carcasses. After 3 days of storage time, total bacteria, Staphylococcus aureus, and Escherichia coli reduced significantly (p < .05) compared to untreated samples. At sixth and ninth days of storage time, significant reduction in total volatile nitrogen (TVN), total bacteria counts, Staphylococcus aureus, coliforms, and Escherichia coli were observed. Sensory attributes in treated carcasses with PWE and GWE have been enhanced significantly compared to untreated during acceptable shelf time (p < .05). Based on the results, pomegranate and grape waste extracts can be used to preserve and improve the shelf life of the poultry carcasses close to the standard range until the ninth day of storage. Application of pomegranate and grape waste extracts in slaughterhouse could be considered as an environmentally, natural and safe decontamination intervention in integral food safety system.

Heat treatment of bovine colostrum: I. Effects on bacterial and somatic cell counts, immunoglobulin, insulin, and IGF-I concentrations, as well as the colostrum proteome

The objective of this study was to investigate the effects of heat treatment on colostral low-abundant proteins, IgG and IgA, insulin, and insulin-like growth factor I (IGF-I), as well as bacteria and somatic cells. First-milking colostrum samples >8 L and Brix % > 22.0 were harvested from 11 Holstein cows on a commercial dairy in New York State and split into 2 aliquots using single-use colostrum bags. One aliquot of each pair was cooled on ice immediately after harvest (raw, R; n = 11), and the other was heat-treated for 60 min at 60°C (heat, H; n = 11). All samples were analyzed for IgG and IgA via radial immunodiffusion assay and insulin and IGF-I concentrations by radioimmunoassay. Total bacterial counts and somatic cell counts (SCC) were determined using standard plate culture techniques and flow cytometry, respectively. Samples from a subset of 5 pairs (n = 10) were further analyzed by nano liquid chromatography-tandem mass spectroscopy, after ultracentrifugation at 100,000 × g for 60 min at 4°C to enrich the low-abundant protein whey fraction. Data were analyzed using either paired t-test or Wilcoxon signed-rank test or using an online software package to analyze proteomics data. Outcomes of proteomics analysis were fold change ≥1.5 between pairs, and paired t-tests with false discovery rate-adjusted P-value < 0.05. The median reduction of IgA concentrations was 8.5% (range: 0-38.0%) due to heat treatment, whereas IgG concentrations did not change due to treatment. Insulin concentrations decreased by a median of 22% (7-45%), and IGF-I decreased by 10% (0-18%) in H samples. Heat treatment was associated with a median reduction of SCC of 36% (0-90%) in paired samples, as well as a median reduction in total bacterial count of 93% (45-100%) in H versus R samples. Proteomics analysis identified a total of 328 unique proteins that were present in all 10 samples. Nine of the 25 proteins that decreased by at least 1.5-fold in H compared with R were identified as complement proteins. We conclude that heat treatment of colostrum is associated with a reduction in the concentration of bacterial counts and SCC, IgA, insulin, and IGF-I. In addition, proteomics analysis of colostral whey identified several complement components and other proteins that decreased in abundance due to heat treatment. Although IgG concentrations were unaffected and a reduction in bacterial counts was achieved, the change in several immunologically active proteins and growth factors may have biologically important effects on the developing immune system of the neonate fed heat-treated colostrum.

Evaluation of antibacterial activity of chitosan against different bacterial strains

The present study is related to new green and low cost technical method for wastewater treatment using chitosan as natural material. Chitosan was prepared from chitin of the seafood’s shell (Procambrus clarkia). Preparation of chitosan was carried out by a chemical process involving demineralization, deproteinization and deacetylation. Chitosan is largely known for its activity against a wide range of microorganisms. Antibacterial effect of different doses of chitosan (0.09, 0.2, 0.4, 0.6 and 0.8 g) on Escherichia coli (E. coli) bacteria in the secondary treated wastewater samples was studied. The secondary treated wastewater was collected from Zenein wastewater treatment plant. Also the effectiveness of chitosan on Enterococcus faecalis, Bacillus subtillus, Staphylococcu saureus (gram +ve bacteria), Escherichia coli, Enterobacter aerogenes (gram –ve) was evaluated by the reduction in total bacterial count of each strain in synthetic media. The study was extended to measure the antibacterial activity (inhibition zone) of chitosan on E. coli by the poured plate method. The results indicated that the optimum conditions at which 99.98% removal for all types of bacteria were 0.6 g chitosan, contact time 30 min and shaking 250 rpm. According to the obtained results, the most acceptable antimicrobial mechanism is found to include the presence of charged groups in the polymer backbone and their ionic interactions with bacterial wall constituents. It could be concluded that chitosan could be used for disinfection of the secondary treated wastewater.

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves.

Plasma activated water (PAW) has rapidly emerged as a promising alternative to traditional sanitizers applied in the fresh produce industry. In the present study, PAW chemistry and storage stability were assessed as a function of plasma operating conditions. Increasing plasma exposure time (5, 12.5, 20 min) and power (16, 26, 36 W) led to a significant drop in pH (2.4) and higher nitrates and nitrites levels (320 and 7.2 mg/L, respectively) in the PAW. Non-detectable hydrogen peroxide concentration, irrespective of the treatment conditions, was attributed to its instability in acidic environments and the remote PAW generation mode. pH, nitrates and nitrites levels in the PAW remained unaffected after two weeks at 4 °C. The potential of PAW for microbial inactivation and quality retention was demonstrated on baby spinach leaves. Rinsing steps influenced colour development during chilled storage to a greater extent than PAW treatment itself. About 1 log reduction in total bacterial counts (5 log CFU/g) was achieved through PAW rinsing, with no variability after eight days at 4 °C (typical shelf-life at retailers). Moreover, microbial levels on PAW-treated samples after storage were significantly lower than those on control samples, thus contributing to extended product shelf-life and reduced food waste generation.

Supplemental Effects of Eucalyptus (Eucalyptus camaldulensis) Leaves on Growth Performance, Carcass Characteristics, Blood Biochemistry and Immune Response of Growing Rabbits

Abstract This research aimed to study the effect of dietary eucalyptus (Eucalyptus camaldulensis) leaves powder (EL) on growth performance, blood parameters, immune response and caecal microbiota in 84 growing Jabali and V-Line rabbits raised under high environmental temperature. The experiment started at 10 weeks of age and lasted 6 weeks. Rabbits were randomly distributed into three dietary eucalyptus treatments; control (no EL) and two groups supplemented with 0.1% and 0.2% EL powder. Rabbits were weighed at the beginning and at the end of the experiment. Feed intake, weight gain and feed conversion ratio were determined. Cell-mediated immune response was evaluated. At the end of the experiment, 54 rabbits were slaughtered (nine rabbits/sub-group). The results showed that the high level of EL (0.2%) had a negative effect on growth performance, dressing %, mid part % and significantly increased cell-mediated response. Rabbits fed the high level of EL showed shortening in caecum length. Significant linear reduction of total bacterial count and E. coli was observed in both groups given either 0.1% or 0.2% EL compared to the control group. Similar trend was found in the percentage of Salmonella sp. detection in both breeds. Jabali rabbits were significantly heavier than V-line rabbits and had better FCR and carcass traits except for fore part %. Additionally, they showed lower total microbial count. The current study indicated that EL could be utilized as an effective feed additive to improve cellular immunity and to reduce caecal bacterial counts in rabbits raised under high ambient temperature.

Studies on Formulation and Properties of Fruit Peel Waste Incorporated Edible Film and its Effect on Quality of Bread

Management and the utilization of fruit processing waste are the major concern for food industries. In fruits, the more part is occupied by peels which are discarded as a waste material that has various health benefits. The current study is to prepare an edible film by utilizing the pomegranate peel (PMP) and orange peel (OP). The PMP and OP based film was prepared by incorporating three different concentrations of glycerol (20%, 25% and 30%, w/w) and studied its effects on film properties and from the result, 20% glycerol was selected as the best one. The five edible films were prepared with differing proportions of PMP and OP in the ratio of 0:1 (Film A), 1:3 (Film B), 1:1 (Film C), 3:1 (Film D) and 1:0 (Film E) along with the addition of 20% of glycerol and studied its properties. However, among all the blended proportions, film B prepared with 1:3 (PMP:OP) showed better characteristics in film properties. The quality of bread sample wrapped with the selected film was studied for a period of 5 days. The PMP and OP based film was successful in lowering weight loss and reduction in total bacterial count from bread sample.

QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE

Integrating the consumption of agro-industrial residues with satisfactory consumers is an opposition that, may affect the financial dividend of the frozen meat manufacturing, aside from producing products with diversified nutritional values and satisfying technical characteristics. Thence, we aimed in this research to elaborate and appraise the physicochemical and microbiological characteristics of beef hamburger with the addendum 2 and 4 % of red grape pomace powder (RGPP) throughout its stockpiling at (-18 ± 2°C) over a period 12 weeks. A significant influence on pH value was observed at the beginning (zero time), however the control sample, 2% and 4% had pH values of 6.68, 6.41 and 6.22, respectively. Meantime, there was a significant influence of (RGPP) on thiobarbituric acid (TBA) evidenced on 4th week. The results showed that the microbial growth increased as a function to storage period for all and the addendum of RGPP in beef burger caused a reduction in total bacterial count in comparison with control. Thus, in general, it can be concluded that addendum of RGPP is an efficacious mean to improve burger quality and increasing its storage stability.Key words: beef burger; red grape pomace; storage stability