IP wash solution

2006 ◽  
Vol 2006 (1) ◽  
pp. pdb.rec534
Keyword(s):  
Wash Solution

Development of an Algorithm for Feed-Forward Chlorine Dosing of Lettuce Wash Operations and Correlation of Chlorine Profile with Escherichia coli O157:H7 Inactivation

2014 ◽  
Vol 77 (4) ◽  
pp. 558-566 ◽  
Author(s):  
BIN ZHOU ◽  
YAGUANG LUO ◽  
XIANGWU NOU ◽  
PATRICIA MILLNER
Keyword(s):  
Escherichia Coli ◽  
Reduction Potential ◽  
Free Chlorine ◽  
Organic Load ◽  
Escherichia Coli O157 ◽  
Feed Forward ◽  
E Coli ◽  
Wash Solution ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential

The dynamic interactions of chlorine and organic matter during a simulated fresh-cut produce wash process and the consequences for Escherichia coli O157:H7 inactivation were investigated. An algorithm for a chlorine feed-forward dosing scheme to maintain a stable chlorine level was further developed and validated. Organic loads with chemical oxygen demand of 300 to 800 mg/liter were modeled using iceberg lettuce. Sodium hypochlorite (NaOCl) was added to the simulated wash solution incrementally. The solution pH, free and total chlorine, and oxidation-reduction potential were monitored, and chlorination breakpoint and chloramine humps determined. The results indicated that the E. coli O157:H7 inactivation curve mirrored that of the free chlorine during the chlorine replenishment process: a slight reduction in E. coli O157:H7 was observed as the combined chlorine hump was approached, while the E. coli O157:H7 cell populations declined sharply after chlorination passed the chlorine hump and decreased to below the detection limit (<0.75 most probable number per ml) after the chlorination breakpoint was reached. While the amounts of NaOCl required for reaching the chloramine humps and chlorination breakpoints depended on the organic loads, there was a linear correlation between NaOCl input and free chlorine in the wash solution once NaOCl dosing passed the chlorination breakpoint, regardless of organic load. The data obtained were further exploited to develop a NaOCl dosing algorithm for maintaining a stable chlorine concentration in the presence of an increasing organic load. The validation tests results indicated that free chlorine could be maintained at target levels using such an algorithm, while the pH and oxidation-reduction potential were also stably maintained using this system.

Efficacy of an intimate hygiene wash solution on the global symptoms of acute vulvovaginitis in menopause women

Maturitas ◽  
2015 ◽  
Vol 81 (1) ◽  
pp. 180
Author(s):  
Luis Sanfrutos ◽  
Raquel Oliva ◽  
Paloma Pino ◽  
Miguel Rejas Rejas ◽  
Antonio Navarro ◽  
...  
Keyword(s):  
Wash Solution

Wash solution 1

2007 ◽  
Vol 2007 (23) ◽  
pp. pdb.rec10910-pdb.rec10910
Keyword(s):  
Wash Solution

10X Drosophila embryo wash solution

2007 ◽  
Vol 2007 (17) ◽  
pp. pdb.rec11114-pdb.rec11114
Keyword(s):  
Drosophila Embryo ◽  
Wash Solution

Efficacy and Reproducibility of a Produce Wash in Killing Salmonella on the Surface of Tomatoes Assessed with a Proposed Standard Method for Produce Sanitizers

2001 ◽  
Vol 64 (10) ◽  
pp. 1477-1482 ◽  
Author(s):  
LINDA J. HARRIS ◽  
LARRY R. BEUCHAT ◽  
THERESA M. KAJS ◽  
THOMAS E. WARD ◽  
CHARLES H. TAYLOR
Keyword(s):  
Standard Method ◽  
Fruits And Vegetables ◽  
Solution Treatment ◽  
Test Method ◽  
Wash Solution ◽  
Point Of Use ◽  
Plastic Bag ◽  
Salmonella Serotypes ◽  
Study Sites ◽  
Rigid Smooth

The reproducibility of a method developed to evaluate point-of-use sanitizers for fresh produce was tested at three different laboratories. Mixtures of five Salmonella serotypes were inoculated on the surface of ripe tomatoes. After the inoculum was dry, tomatoes were placed inside a plastic bag and sprayed with sterile USP water, Dey and Engley (D/E) neutralizer broth, or a prototype Fit produce wash (PW), an alkaline solution comprised of generally recognized as safe ingredients (water, oleic acid, glycerol, ethanol, potassium hydroxide, sodium bicarbonate, citric acid, and distilled grapefruit oil), and rubbed for 30 s. The tomatoes were rinsed 10 s with 195 ml of D/E neutralizer broth (rinse solution), then combined with 20 ml of D/E neutralizer (residual wash solution) and rubbed by hand to remove residual Salmonella. Populations of Salmonella were determined for each tomato in the rinse solution and residual wash solution. Treatment with PW resulted in reductions in the number of Salmonella 2 to 4 logs greater than those achieved with the sterile water or D/E neutralizer broth controls. Consistent results were obtained across the three study sites, indicating reproducible results were obtained using the test method. The method used to determine the efficacy of killing or removing Salmonella from tomatoes in this study is suggested as a standard method for measuring the efficacy of sanitizers on tomatoes and other similar fruits and vegetables with rigid, smooth surfaces.

scholarly journals The binding of monoribosomes, oligoribosomes and polyribosomes to reticular membranes from rat liver

1978 ◽  
Vol 172 (1) ◽  
pp. 109-114 ◽  
Author(s):  
J A Fielder ◽  
H M Dani ◽  
D Ridge ◽  
B R Rabin
Keyword(s):  
Rat Liver ◽  
Male Rats ◽  
Centrifugal Forces ◽  
Enzyme Protein ◽  
Protein Disulphide Isomerase ◽  
Isomerase Activity ◽  
Wash Solution

1. The activity of the enzyme protein disulphide-isomerase (EC 5.3.4.1) was used to measure the binding of ribosomal fractions to reticular membranes from the liver of unstarved male rats. 2. Membranes degranulated by treatment with KCl plus puromycin and washed by centrifugation through 0.5 M-KCl bound oligoribosomes but not monoribosomes. 3. Substitution of 0.25 M-KCl for 0.5 M-KCl in the wash solution produced membranes that bound monoribosomes and 60 S subunits in addition to oligoribosomes. 4. The binding of all classes of ribosomes to smooth and ‘lightly granulated’ rough membranes was activated by oestradiol. The hormone activation was much greater with polyribosomes from fed rats than for monoribosomes or oligoribosomes from starved rats. 5. Exposure of rough membranes to centrifugal forces caused them to undergo partial degranulation, as demonstrated by unmasking of protein disulphide-isomerase activity.

Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash†

2011 ◽  
Vol 74 (3) ◽  
pp. 352-358 ◽  
Author(s):  
YAGUANG LUO ◽  
XIANGWU NOU ◽  
YANG YANG ◽  
ISABEL ALEGRE ◽  
ELLEN TURNER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Free Chlorine ◽  
Chlorine Concentration ◽  
Wash Water ◽  
Escherichia Coli O157 ◽  
Cross Contamination ◽  
E Coli ◽  
Wash Solution ◽  
Fresh Cut ◽  
Experimental Trials

This study was conducted to investigate the effect of free chlorine concentrations in wash water on Escherichia coli O157:H7 reduction, survival, and transference during washing of fresh-cut lettuce. The effectiveness of rewashing for inactivation of E. coli O157:H7 on newly cross-contaminated produce previously washed with solutions containing an insufficient amount of chlorine also was assessed. Results indicate that solutions containing a minimum of 0.5 mg/liter free chlorine were effective for inactivating E. coli O157:H7 in suspension to below the detection level. However, the presence of 1 mg/liter free chlorine in the wash solution before washing was insufficient to prevent E. coli O157:H7 survival and transfer during washing because the introduction of cut lettuce to the wash system quickly depleted the free chlorine. Although no E. coli O157:H7 was detected in the wash solution containing 5 mg/liter free chlorine before washing a mix of inoculated and uninoculated lettuce, low numbers of E. coli O157:H7 cells were detected on uninoculated lettuce in four of the seven experimental trials. When the prewash free chlorine concentration was increased to 10 mg/liter or greater, no E. coli O157:H7 transfer was detected. Furthermore, although rewashing newly cross-contaminated lettuce in 50 mg/liter free chlorine for 30 s significantly reduced (P = 0.002) the E. coli O157:H7 populations, it failed to eliminate E. coli O157:H7 on lettuce. This finding suggests that rewashing is not an effective way to correct for process failure, and maintaining a sufficient free chlorine concentration in the wash solution is critical for preventing pathogen cross-contamination.

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