Reduction In Total Viable Count Research Articles

Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage

SummaryThe objective of this study was to evaluate the effect of slurry ice (SI) in physicochemical changes, water migration, myofibrillar protein characterisation, and extended shelf life during cold storage of pufferfish (Takifugu obscurus). SI provided faster cooling rate, better structural stability of muscle tissue, and a significant reduction in total viable count (TVC). In addition, the use of SI treatment resulted in a considerable reduction in total volatile basic nitrogen (TVB‐N) and pH. The results of the texture profile analysis (TPA) demonstrated that SI had a significant inhibitory effect on the reduction of hardness, springiness, resilience, and chewiness. In addition, SI treatment better maintained a well‐structured myofibrillar protein stabilising the tertiary structure. Low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) revealed that SI treatment could retard the water migration. Furthermore, the results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that SI treatment of pufferfish effectively slowed down the degradation of their myofibrillar protein fraction throughout the cold storage.

Antimicrobial Activity of Silver-Containing Surgical Dressings in an In vitro Direct Inoculation Simulated Wound Fluid Model Against a Range of Gram-Positive and Gram-Negative Bacteria.

Background: Surgical site infections can lead to serious complications and present a huge economic burden. Established wound infections can be difficult to eradicate so preventative measures, including antimicrobial dressings, are advantageous. Materials and Methods: The antimicrobial activity of an ionic silver, ethylenediaminetetraacetic acid (EDTA) and benzethonium chloride-containing (ISEB) surgical cover dressing (SCD) was compared with two other silver-containing SCDs (silver sulfate and ionic silver carboxymethylcellulose [CMC]) and a non-silver-containing CMC SCD control using an in vitro model. The dressings were tested against a range of gram-positive and gram-negative bacteria found in wound environments, including antibiotic resistant strains, using a direct inoculation simulated wound fluid (SWF) model. Dressings were fully hydrated with SWF and inoculated with a final concentration of 1 × 106 colony forming units (CFU) per 10 microliter of the challenge organisms. Dressings were incubated at 35°C ± 3°C for up to seven days; total viable counts (TVCs) were performed to determine bacterial bioburden. Results: All challenge organism levels remained high for the CMC SCD control and silver sulfate SCD throughout the test period. A greater than 95% reduction in TVCs was observed by four hours for all challenge organisms for the ISEB SCD, with non-detectable levels (<70 CFU per dressing) reached within 24 hours and sustained throughout the test period. Antimicrobial activity was less rapid with ionic silver CMC SCD, with 9 of 11 challenge organisms reaching undetectable levels within 6 to 72 hours. Conclusions: A more rapid antimicrobial activity was observed for the ISEB SCD compared with other dressings tested within this in vitro model.

Comparison of peroxyacetic acid and acidified sodium chlorite at reducing natural microbial contamination on chicken meat pieces

The spin-chill process at poultry processing plants involves the immersion of chicken carcasses in cold water (<5°C) often containing sodium hypochlorite which significantly contributes to the reduction of bacterial loads. Cutting carcasses into pieces, however, has been linked with increases in Campylobacter and Salmonella counts. Here, the efficacy of PAA and ASC on reducing bacteria on skin-on, bone-in thigh cuts was investigated. Three concentrations of ASC (60, 112, and 225 ppm) and PAA (50, 75, 100 ppm) were used. Thighs were dipped into sanitizer and tested for total viable bacterial counts, Campylobacter load, and prevalence of Salmonella. The efficacy of PAA and ASC was also compared with chlorine (8 ppm). All sanitizers exhibited a greater log reduction compared with water. PAA at both 75 and 100 ppm resulted in significantly higher log reductions compared with the water only. PAA at 100 ppm and 225 ppm ASC were the most effective at reducing Campylobacter. All wash treatments reduced the proportion of Salmonella positive samples, but the greatest reduction was observed for 225 ppm ASC. Both concentrations of ASC resulted in a greater reduction in total viable counts compared with chlorine.

Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation

The effect of chitosan coating enriched with free and nanoencapsulated Satureja montana L. essential oil (EO) on microbial, antioxidant and sensory characteristics of beef was analyzed. Different concentrations of free Satureja montana L. EO (SMEO) and nanoparticles (CNPs) were added to chitosan coatings, namely 0.25%, 0.5% and 1%. The beef samples were immersed in the chitosan coatings and stored at +4 °C for 20 days. In this period, the changes in pH value, total viable count (TVC), lactic acid bacteria, psychrophilic bacteria and Pseudomonas spp. were analyzed. The lipid oxidation of beef was determined by the TBAR assay, while sensory analysis was performed by means of the descriptive evaluation method. Generally, the influence of chitosan coating with CNPs on the growth of the tested microorganisms was more pronounced compared to SMEO. Treatment with coating enriched with 1% CNPs resulted in the reduction in TVC and Pseudomonas spp. by 2.4 and 3 log CFU/g, compared to the control, respectively. Additionally, all applied coatings with SMEO and CNPs resulted in the prolonged oxidative stability of the meat The addition of free SMEO created an unnatural aroma for the evaluators, while this odor was neutralized by nanoencapsulation. The durability of color, smell and general acceptability of beef was significantly increased by application of chitosane coatings with the addition of SMEO or SMEO-CNPs, compared to the control. This research indicates the potential application of enriched chitosan coatings in beef preservation in order to improve meat safety and prolong shelf-life.

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

We investigated the effect of T. trifidum on the shelf-life and quality of chevon kept for eight days at 4 ± 1 °C in polyethylene pouches. Different powder levels of T. trifidum (0.5 %, 1.0 %, and 2.0 % w/w) and 0.02 % w/w butylated hydroxytoluene (BHT) were used to treat the chevon samples. The T. trifidum and BHT treated chevon was compared to untreated chevon (control). Colour, ferric reducing antioxidant power (FRAP), lactic acid bacteria (LAB) counts, oxidative stability, pH and total viable counts (TVC) were all measured while the samples were in storage. Treatment demonstrated a significant (P < 0.05) influence on pH with chevon preserved with T. trifidum powder (2 %), having a lower pH than the chevon preserved with BHT and the control. The colour of chevon (lightness, redness and yellowness) was shown to differ (P <0.05) across treatments. The redness (a∗) and yellowness (b∗) reduced as the refrigeration period lengthened (P <0.05).In contrast, the lightness (L∗) of chevon intensified as the storage period lengthened (P < 0.05). The TBARS considerably reduced (P < 0.05) in samples subjected to T. trifidum powder and BHT, with respect to the untreated sample. There was an increase in the FRAP activity as the amount of T. trifidum powder (P < 0.05) was increased. The FRAP values were shown to be inversely related to the TBARS values, implying that the addition of T. trifidum powder could slow lipid oxidation. In comparison with the control, T. trifidum powder inhibited bacterial growth during storage as measured by a significant reduction in TVC and LAB counts (P < 0.05). It is concluded that, T. trifidum powder has potent antioxidant and antimicrobial activity in refrigerated ground chevon thus can be potentially used to preserve the quality of refrigerator stored ground chevon.

Antibacterial Effect of Azadirachta Indica (Neem Extract) and Antibacterial Effect of Azadirachta Indica (Neem Extract) and Chlorhexidine as Cavity Disinfectants in Primary Teeth in a Group Chlorhexidine as Cavity Disinfectants in Primary Teeth in a Group of Egyptian Children (A Randomized Clinical Trial)

Introduction: The prevention and control of caries requires the eradication of cariogenic microorganisms that produce acids responsible for reducing the pH and starting the demineralization process. With the increasing incidence of drug resistance in the prevalent pathogens and an associated risk with chemotherapeutic agents, it is essential to find an alternative to existing drugs. Aim: The aim of this study was to investigate the effect of neem extract and 2% chlorhexidine (CHX) as cavity disinfectants in the reduction of total viable count in Atraumatic Restorative Treatment (ART) in children. Subjects and Methods: The study included two test groups, Group I (2% chlorhexidine) and Group II (neem extract). Nine patients with at least one tooth with a carious lesion suitable for ART were selected for each group; samples of dentin were collected using sterile spoon excavators at three stages from each tooth: pre-excavation, post-excavation and post-disinfection of the cavities. These dentinal samples were subjected to microbiological analysis for Total Viable Count (TVC). The data collected were statistically analysed using ANOVA and Shapiro-Wilk tests. Results: The results of present study showed that there was a statistically significant reduction in TVC when compared between pre and post excavation in both groups. Conclusion: Natural antibacterial agents like neem could be effectively used as cavity disinfectant which will help in minimizing secondary caries and rendering a long term restorative success

EFFECTIVENESS OF CHLORHEXIDINE AS A CAVITY DISINFECTANT IN ATRAUMATIC RESTORATIVE TREATMENT IN PRIMARY TEETH (RANDOMIZED CONTROLLED CLINICAL TRIAL)

Introduction: Since the removal of caries in the Atraumatic restorative treatment (ART) is performed with hand excavation, its survival would increase if more bacteria could be inhibited under the restoration. The use of antibacterial agents such as Chlorhexidine gluconate (CHX) was found to hinder the growth of bacteria under restorations, reducing the risk of recurrent caries. Objective: Evaluate the effectiveness of CHX as a cavity disinfectant, on residual cariogenic bacteria, in ART restorations. Materials and methods: Atraumatic restorative treatment procedures were performed to the whole sample (N=40), with identical protocols except for the antibacterial agent used. Bacteriological samples from the center of the cavity were cultivated for Mutans streptococci (MS), Lactobacilli (LB) and total viable count (TVC). Chlorhexidine was applied onto the cavity floor in group I (N=20) and conventional ART without disinfectant was performed in group II (N=20). After 14 days, the restorations were removed and a second dentin sample was cultivated for bacteriologic assessment of the outcome. Results: After 14 days, Group I showed 22.17, 8.25, 6.88 mean percent reduction of MS, LB, and TVC, respectively whereas group II showed 12.67, 6.87, 6.11 mean percent reduction of MS, LB, TVC, respectively. MS and LB showed significantly higher percent reduction in group I compared to group II. Moreover, group I showed higher mean percent reduction in TVC than group II; however, it was not statistically significant. Conclusion: Chlorhexidine disinfection showed superior effectiveness in inhibiting residual bacteria under ART restoration compared to ART restorations using glass ionomer cement (GIC) alone.

BIODIGESTION EFFECTS OF COW DUNG, POULTRY DROPPINGS AND MAIZE COBS ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF THE EFFLUENTS

Purpose: To assess its effects on microbial community, biogas yield and some physico-chemical properties of the effluents. Methodology: Triplicate slurries of each of the biomass were separately loaded into locally constructed batch-reactor systems, under strict anaerobic condition and kept for eight(8) week retention period. Separate treatment fractions were subjected to standard methods to determine their microbial contents before and during anaerobic digestion (AD). Weekly variations in temperature and weight were followed during the retention period.Findings: The microbial isolates included 7fungal species, Six (6) non-methanogens, four (4) methanogens and two (2) yeasts. Only Chaetomium thermophile, Aspergillus fumigates and Aspergillus nidulans were isolated at the 5th WOD. The methanogens were predominantly present throughout the digestion period, with increased frequency of occurrence ranging from 50-100%. There was a general % reduction in total viable counts for all microbial isolates, except for the methanogens, with %increase ranging from 83.48% -205.42%. Treatments E(2961.0ml) and B(1713.2ml) had the highest and lowest significant(p &lt; 0.05) cumulative biogas production, with the co-substrates yielding more than the mono-substrates. All treatments showed progressive temperature rise and average weight loss, which suddenly dropped after the 6th and 4th WOD respectively, with the average weight loss ranging from 23.7±1.9 to 34.3±4.6.Contribution to theory, practice and policy: There was a strong positive correlation between gas production and weight loss as well as with temperature variation. This initiative engendered alternative energy source, agro-wastes management, while ensuring sustainable environmental rejuvenation.

Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs.

The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2% v/w (VP + F), and VP with savory essential oil at concentration 0.2% v/w (VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the Enterobacteriaceae family, lactic acid bacteria (LAB), and Pseudomonas spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (p < 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples.

Studies on occurrence, characterisation and decontamination of emerging pathogenic Escherichia coli (STEC, ETEC and EIEC) in table eggs

ABSTRACT1. Escherichia coli is one of the most common facultative anaerobic species present in the gastrointestinal tract of animals and human beings. Usually they occur as commensals, but some serotypes can cause significant illnesses in humans as well as mammals and birds.2. The occurrence of E. coli in different categories of table eggs collected from markets was evaluated. Isolates were analysed for the presence of virulence genes, antibiotic susceptibility pattern and efficacy of peracetic acid and chlorine for the purpose of decontaminating table eggs.3. Significant differences were observed in the occurrence of E. coli between different groups viz. processed (cleaned, washed, sanitised and packed eggs), unprocessed (un-cleaned, un-sanitised and loose eggs) and free range (eggs obtained from backyard poultry) table eggs. Overall, E. coli occurred in table eggs at 28.6% with 22.9, 29.2 and 50.0% occurrence in processed, unprocessed and free-range table eggs, respectively.4. A total of 24 isolates of E. coli were obtained and screened for virulence genes viz. STH, SLT1/2 and INVE genes. Of the 24 isolates recovered, 10 typeable isolates belonged to O141, O119, O9, O120 and O101 serotypes, while the remaining 14 were untypeable. Antibiograms of the isolates showed multiple antimicrobial resistance (MAR) index in the range of 0.13–0.40.5. Peracetic acid (PAA) and chlorine (CL) were studied for their sanitisation efficacy; concentrations of 100 mg/kg of PAA and 200 mg/kg of CL completely inactivated E. coli over the egg surface and also resulted in 2.58 and 2.38 log reduction in total viable counts (TVC), respectively.6. The presence of virulence-associated shiga-like toxin (SLT1/2) and invasion E (INVE) genes and antimicrobial resistance among the emerging serotypes of pathogenic E. coli isolated from table eggs has public health implications. It underscores the need to implement better management practices across the production systems and marketing channels to produce E. coli-free wholesome eggs for consumers.

Decontamination of an Extracorporeal Membrane Oxygenator Contaminated With Mycobacterium chimaera.

Water samples taken from extracorporeal membrane oxygenator (ECMO) devices used at University Hospitals Birmingham yielded high total viable counts (TVCs) containing a variety of microorganisms, including M. chimaera. Disinfection resulted in the reduction of TVCs and eradication of Mycobacterium chimaera. Weekly disinfection and water sampling are required to manage the water quality in these devices. Infect Control Hosp Epidemiol 2017;38:1244-1246.

Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts.

Biogenic amine formation and bacterial growth of vacuum-packed European anchovy treated with 1% lemon balm (LB) or lavender (LD) ethanol extracts was investigated. The treated samples were stored at 2 ± 1 °C for 11 d and analyzed for biogenic amines, total viable count, fecal coliform count, and lactic acid bacterial count. The analyses were done on 0, 4, 7, 9, and 11 d of storage. Both LB and LD extracts proved effective in reducing most biogenic amines, with histamine reduced by 3-fold compared to control. The calculated biogenic amine index showed that LB extract was the most effective in inhibiting the biogenic amine formation. The reduction in total viable count was low and the bacterial contamination reached more than 7 log cfu/g at the end of the storage period for all the samples. Moreover, the reduction in fecal coliform and lactic acid bacterial count by LB and LD extracts was below 1 log cfu/g. Treatment of European anchovy with LB and LD extracts proved to be a very effective preservation technique to reduce the biogenic amine formation and lower the risk of histamine fish poisoning but is not effective in reduction of bacterial load. Consequently, LB and LD extracts could be used to reduce the biogenic amine formation which provides additional safety prior to spoilage for histamine sensitive fish species.

Role of Herbal Agents - Tea Tree Oil and Aloe vera as Cavity Disinfectant Adjuncts in Minimally Invasive Dentistry-An In vivo Comparative Study.

The prevention and control of caries necessitates the elimination of cariogenic bacteria and cavity disinfectants have proved to play a major role in achieving the goal. The use of phytotherapy is trending and many natural products have shown anti-microbial properties which can be used as cavity disinfectant in the field of dentistry. The aim of this study was to compare the efficacy of herbal antibacterial agents (Tea Tree Oil (TTO) and Aloe vera) with commercially available 2% chlorhexidine (CHX) as cavity disinfectant for use in minimally invasive dentistry. The study included three test groups, Group I (2% chlorhexidine), Group II (tea tree oil), Group III (Aloe vera gel) with a control group (distilled water). Ten patients with atleast one tooth with an occlusal or occluso-proximal lesion suitable for Atraumatic Restorative Treatment (ART) were selected for each group, dentinal samples were collected using sterile spoon excavators at three stages from each tooth viz., pre-excavation, post-excavation and post-disinfection of the cavities. These dentinal samples were subjected to microbiological analysis for Total Viable Count (TVC). The data collected were statistically analysed using ANOVA and Bonferroni post-hoc test. The results of present study showed that there was a statistically significant reduction in TVC when compared between pre and post excavation in all the groups (p<0.05) and post- excavation and post-disinfection in all the test groups (p<0.05) (except control group). Post-disinfection, 2% chlorhexidine showed highest reduction in TVC followed by 1% tea tree oil and aloe vera gel. Natural antibacterial agents like tea tree oil and aloe vera could be effectively used as cavity disinfectants which will help in minimizing secondary caries and rendering a long term restorative success.

Effects of electric infrared heating with light source penetration on microbial and entomological loads of dried currants and their organoleptic characteristics

A series of field bioassays was conducted to evaluate the effects of electric infrared (IR) penetration on microbial disinfection and insect control as well as on the organoleptic characteristics of dried black currants (Corinthian currants, Vitis vinifera L. var. Apyrena). A continuous IR processor was placed in the production line of an industrial facility and was used for the field assays. In a series of bioassays, currants were fed into the IR processor and examined with and without process agitation at different treatment parameters including retention times (ranging from 30 to 35 s) and various peak temperatures (45, 50, 55, 60, 65, 70 and 75 °C). Samples of processed currants were randomly selected for microbial analysis, as well as for determination of organoleptic characteristics. Infrared treatment resulted in a significant reduction of total viable counts, yeasts and moulds by factors ranging from 10 to 300. Increase of treatment time and peak temperature was positively correlated with microbial reduction. Sensory attributes were not affected up to 60 °C, while crystalline texture and overall acceptance were affected by IR treatment at 70 °C. With respect to currant phenolics, antioxidants that have potential benefits to human health, IR heating resulted in almost the same effect up to 65 °C, i.e. approximately 20 % reduction; higher peak temperatures further lowered total phenolic values. 5-hydroxymethylfurfural (HMF) formation was low up to 55 °C, while increased at higher temperatures; however, values still remained low as compared with dried fruit HMF levels. In another series of bioassays, golden sultanas were artificially infested with larvae of Ephestia elutella and adults of Oryzaephilus surinamensis and Tribolium confusum and treated with IR in agitating flow process at different peak temperatures (45, 50, 55, 60, 65 and 70 °C). Finally, a batch series of non-agitated flow process tests were conducted in glass Petri dishes. Briefly, O. surinamensis and T. confusum adults were exposed to IR penetration for different time exposure intervals (1, 2, 3, 4, 5, 8, 10 and 20 s) with and without the presence of currants and sultanas. In the bioassays with infested sultanas, all IR treatments with agitation provided complete control of the insect species tested, since IR-treated sultanas were found free of insects even 1 year after treatment. For exposure intervals higher than 4 s in the non-agitated flow process, all adults of O. surinamensis and T. confusum were killed in glass Petri dishes consisting of insects only and without the presence of currants and sultanas. In contrast, the presence of currants and sultanas in the non-agitated flow process reduced significantly the killing rate efficacy of IR against the insect species tested, especially on the individuals located beneath the sultanas and currants and where the infrared light could not penetrate them. Our results suggest that electric infrared heating with light source penetration could be a valuable tool for rapid and successful reduction of the microbial load and post-harvest insect disinfestation of dry currants and sultanas, provided that adequate agitation within the infrared process chamber is achieved so that sultanas and currants could be penetrated consistently in a three-dimensional manner.

Evaluation of the Dynamics of Microbiological Quality in Lightly Pickled Napa Cabbages During Manufacture

AbstractFollowing a large outbreak of Shiga toxin‐producing Escherichia coli (STEC) O157 infection in 2012, the prerequisite program for the production of pickles in Japan was revised to include disinfection with sodium hypochlorite (NaClO). Here, we examined the indicator bacterial counts, incidence of STEC and Salmonella spp. (by polymerase chain reaction [PCR] screening), and bacterial community composition (by 16S rRNA pyrosequencing analysis) from the intermediate products and the related facilities at a collaborative factory to evaluate the dynamics of microbial quality in lightly pickled vegetables during the manufacturing process following the revised program. Plate counts showed a significant reduction in coliform counts throughout processing, whereas the reduction in total viable counts was relatively less than that of coliforms. No STEC and Salmonella spp. were recovered from any of the samples. 16S rRNA pyrosequencing analysis revealed the process‐by‐process alteration of bacterial community composition in which the yields of Pseudomonas spp. were drastically affected by soaking in high concentration of NaCl. In summary, we demonstrate that the revised prerequisite program is indeed functional to reduce the microbial risks.Practical ApplicationsFresh or minimally processed produce are common vehicles of foodborne pathogens that have been responsible for several outbreaks worldwide. Through the use of indicator bacterial counts in combination with a metagenomic approach, we could trace the process‐by‐process dynamics of bacterial community composition. Information and relief provided to manufacturers/consumers could help improve public health and food safety.

Design, Development, and Performance Evaluation of Solar Heating System for Disinfection of Domestic Roof-Harvested Rainwater.

A box-type solar heater was designed, constructed, and used to determine the effect of solar heating on quality of domestic roof-harvested rainwater (DRHRW). During testing, naturally contaminated DRHRW was harvested in Ibadan, Nigeria, and released into the system at 93.96 Lh−1 (2.61 × 10−5 m3 s−1) in a continuous flow process. Water temperatures at inlet, within the heating chamber, and at outlet from the heating chamber and solar radiation were monitored at 10 min interval. Samples were collected at both inlet to and outlet from the heating chamber at 10 min interval for microbiological analysis. The highest plate stagnation temperature, under no-load condition, was 100°C. The solar water heater attained a maximum operational temperature of 75°C with 89.6 and 94.4% reduction in total viable count and total coliform count, respectively, while Escherichia coli and Staphylococcus aureus were completely eradicated at this temperature. The solar heater developed proved to be effective in enhancing potability of DRHRW in Ibadan, Nigeria. This may be an appropriate household water treatment technology for developing countries, hence, a way of resolving problem of low quality water for potable uses.

Disinfecting efficacy of three chemical disinfectants on contaminated diagnostic instruments: A randomized trial.

Context:Cross infection remains one of the major challenges in the dental profession, especially in field settings. Transmission of hepatitis B, hepatitis C, and human immunodeficiency virus have raised a major concern for patients and dental staff. These risks can be eliminated by effective sterilization and disinfection techniques.Aim:The aim was to compare the disinfecting efficacy of three chemical disinfectants on contaminated diagnostic instruments.Settings and Design:This was a randomized, cross over trial conducted among three participants selected from a research laboratory, Bhopal, Madhya Pradesh, India.Materials and Methods:The study participants were examined 4 times on different days. Each time, the coded mouth mirrors of different make were used, and the disinfection was accomplished using coded disinfectants. The reduction in total viable count was compared between the three groups (2% glutaraldehyde, 6% hydrogen peroxide (H2O2) and 99.9% ethyl alcohol) with distilled water as negative control and autoclaving as a positive control. Furthermore, the predisinfection count was compared between the instruments of different make.Statistical Analysis Used:Statistical analysis was performed using paired t-test and One-way ANOVA. The statistical significance was fixed at 0.05.Results:Autoclaved instruments resulted in complete elimination of viable micro-organisms. Maximum reduction in microbial load was observed after disinfection with H2O2 followed by glutaraldehyde, ethyl alcohol and distilled water in descending order. Furthermore, maximum microbial contamination was recorded on locally manufactured mirrors, while standard plain mirrors showed least contamination.Conclusions:Although, a significant reduction in total viable count was observed with all the disinfectants evaluated in the present study, none of the disinfectants was successful in completely eliminating the viable micro-organisms.

Effects of acetic acid on the total viable counts of microbes and overall acceptability of dressed broiler meat

This study was conducted to evaluate efficacy of acetic acid solution to eliminate pathogens, prevent food deterioration and extend the shelf-life of dressed broiler meat without adversely affecting its quality. A total of 40 broilers were categorized into two groups. Each group was further categorized into two sub-groups: one for intact skin and another for without skin. Each bird of either group viz. comprised of two portions breast and thigh muscle. Acid spray and acid immersion were used. Bacteriological analysis by total viable count (TVC) and sanitary quality determination of dressed broiler by taste panel scores were performed. Acetic acid treatment reduced the initial level of TVC by about 0.5 to 0.724 log colony forming unit (CFU)/gm of meat. Maximum reduction in TVC (0.724) was achieved when acetic acid immersion treatment was given to meat and it was evident that the meat quality of dressed broiler after treatment with acetic acid remains better up to 5 days of storage.DOI: http://dx.doi.org/10.3329/ujzru.v31i0.15370Univ. j. zool. Rajshahi Univ. Vol. 31, 2012 pp. 01-04

The effect of electron beam on dates infestation

This is a commercial scale study to assess the effect of electron beam (EB) treatment on pest load, microbial load, antioxidant and free radical content of dates using different doses; 0.5, 1.0, 2.0 kGy. EB efficiency was assessed by measuring Oryzaephilus surinamensis mortality, total viable count (TVC), yeast and mold count (YMC), total antioxidants and free radicals. All doses used in EB treatment successfully eliminated all stages of O. surinamensis in dates. EB dose of 2.0 kGy had the greatest reduction in TVC to 4.35 log CFU/g in Khalas and 4.75 log CFU/g in Lulu dates. YMC was low in samples treated by EB compared with control sample. There were no significant differences in total antioxidants between treatments, except reduced antioxidants for samples treated with 2.0 kGy. The free radical content of samples treated by 2 kGy decreased by 65% after 25 days of storage. These results support the applicability of using 1.0 kGy to ensure and enhance the safety of dates.

Functionality of Lactobacillus acidophilus and Bifidobacterium bifidum incorporated to edible coatings and films

Abstract This work deals with the design and formulation of gelatin edible coatings and films of incorporated with probiotic bacteria Lactobacillus acidophilus and Bifidobacterium bifidum. A gelatin coating incorporated with B. bifidum was applied to fish to assess its effect during chilled storage. B. bifidum remained viable during the storage and H2S-producing microorganisms were reduced in 2 log cycles. In a further experiment, fish coated with gelatin films incorporated with bifidobacteria was treated with a high pressure (200 MPa/10 min/20 °C). At the end of the storage, a reduction of total viable counts ( Industrial relevance Gelatin edible coatings and films could act as a proper matrix to incorporate lactic acid bacteria to some foods. The application of those edible packaging confer stability during storage of chilled fish, especially in combination with high pressure treatment. These novel packaging was promising for fish preservation.