scholarly journals Compounding Sterile Product

2020 ◽  
Author(s):  
Keyword(s):  
Sterile Product

Optimization of Process Parameters for Production of Pectinase using Bacillus Subtilis MF447840.1

2019 ◽  
Vol 13 (1) ◽  
pp. 69-73 ◽  
Author(s):  
Ram Balak Mahto ◽  
Mukesh Yadav ◽  
Soumya Sasmal ◽  
Biswnath Bhunia
Keyword(s):  
Bacillus Subtilis ◽  
Process Parameters ◽  
Volume Ratio ◽  
Optimum Process ◽  
Agitation Rate ◽  
Fermentation Condition ◽  
Optimization Of Process Parameters ◽  
Food And Beverage ◽  
Pectinase Production ◽  
Sterile Product

Background: Pectinase enzyme has immense industrial prospects in the food and beverage industries. </P><P> Objective: In our investigation, we find out the optimum process parameters suitable for better pectinase generation by Bacillus subtilis MF447840.1 using submerged fermentation. </P><P> Method: 2% (OD600 nm = 0.2) of pure Bacillus subtilis MF447840.1 bacterial culture was inoculated in sterile product production media. The production media components used for this study were 1 g/l of pectin, 2 g/l of (NH4)2SO4, 1 g/l of NaCl, 0.25 g/l of K2HPO4, 0.25 g/l of KH2PO4 and 1 g/l of MgSO4 for pectinase generation. We reviewed all recent patents on pectinase production and utilization. The various process parameters were observed by changing one variable time method. </P><P> Results: The optimum fermentation condition of different parameters was noticed to be 5% inoculums, 25% volume ratio, temperature (37°C), pH (7.4) and agitation rate (120 rpm) following 4 days incubation. </P><P> Conclusion: Maximum pectinase generation was noticed as 345 ± 12.35 U following 4 days incubation.

Multicenter study to evaluate the benefits of technology-assisted workflow on i.v. room efficiency, costs, and safety in small community hospitals

2019 ◽  
Vol 76 (13) ◽  
pp. 964-969 ◽  
Author(s):  
Jordyn P Higgins ◽  
Sarah Hardt ◽  
Debby Cowan ◽  
Eula Beasley ◽  
Stephen F Eckel
Keyword(s):  
United States ◽  
Multicenter Study ◽  
The United States ◽  
Turnaround Time ◽  
Error Reporting ◽  
Small Community ◽  
Community Hospitals ◽  
Error Type ◽  
Average Turnaround Time ◽  
Sterile Product

Abstract Purpose To evaluate the benefits of technology-assisted workflow (TAWF) compared to manual workflow (non-TAWF) on i.v. room efficiency, costs, and safety at community hospitals with less than 200 beds. Methods Four hospitals in the United States (2 with and 2 without TAWF) were evaluated, and characteristics of medication errors and frequency of each error type were measured across the institutions. The average turnaround time per workflow step and cost to prepare each compounded sterile product (CSP) were also calculated. The results were evaluated using descriptive and inferential statistics. Results The TAWF hospital sites detected errors at a significantly higher rate (3.78%) compared to the non-TAWF hospital sites (0.13%) (p < 0.05). The top error-reporting category for the TAWF sites was incorrect medication (71.66%), whereas the top error-reporting category for the non-TAWF sites could not be determined because of the small number of errors detected. Use of TAWF may be associated with a decrease in turnaround time and a decrease in overall cost to prepare a CSP. Conclusion Significantly more errors were detected in small community hospitals that use TAWF in the i.v. room compared to those not using it. There were differences in error types observed between technology and nontechnology groups. The use of TAWF was associated with faster preparation times and lower costs of preparation per CSP.

Sterile product compounding using an i.v. compounding workflow management system at a pediatric hospital

2014 ◽  
Vol 71 (15) ◽  
pp. 1311-1317 ◽  
Author(s):  
Thomas T. Moniz ◽  
Stephen Chu ◽  
Crystal Tom ◽  
Peter Lutz ◽  
Alana Arnold ◽  
...  
Keyword(s):  
Management System ◽  
Workflow Management ◽  
Workflow Management System ◽  
Pediatric Hospital ◽  
Sterile Product

Sterile Product Manufacturing

2008 ◽  
pp. 97-135 ◽  
Author(s):  
James Agalloco ◽  
James Akers
Keyword(s):  
Product Manufacturing ◽  
Sterile Product

Dry Stress and Survival Time of Enterobacter sakazakii and Other Enterobacteriaceae in Dehydrated Powdered Infant Formula

2007 ◽  
Vol 70 (9) ◽  
pp. 2111-2117 ◽  
Author(s):  
JUNCAL CAUBILLA BARRON ◽  
STEPHEN J. FORSYTHE
Keyword(s):  
Infant Formula ◽  
Salmonella Enteritidis ◽  
Klebsiella Oxytoca ◽  
Powdered Infant Formula ◽  
Enterobacter Sakazakii ◽  
Opportunistic Pathogens ◽  
Term Survival ◽  
E Coli ◽  
Sterile Product

Powdered infant formula is not a sterile product, and opportunistic pathogens could multiply in the reconstituted product, resulting in neonatal infections. In this study, the generation of sublethally injured Enterobacteriaceae during desiccation and their persistence in dehydrated powdered infant formula was assessed during a 2.5-year period. The study included 27 strains of Enterobacter sakazakii, Enterobacter cloacae, Salmonella Enteritidis, Citrobacter koseri, Citrobacter freundii, Escherichia coli, Escherichia vulneris, Pantoea spp., Klebsiella oxytoca, and Klebsiella pneumoniae. The number of sublethally injured cells generated during desiccation was lower for K. oxytoca, Pantoea spp., Salmonella Enteritidis, and capsulated strains of E. sakazakii than for the other Enterobacteriaceae. The Enterobacteriaceae could be divided into three groups with respect to their long-term survival in the desiccated state. C. freundii, C. koseri, and E. cloacae were no longer recoverable after 6 months, and Salmonella Enteritidis, K. pneumoniae, and E. coli could not be recovered after 15 months. Pantoea spp., K. oxytoca, and E. vulneris persisted over 2 years, and some capsulated strains of E. sakazakii were still recoverable after 2.5 years.

scholarly journals FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU ( Theobroma grandiflorum Schum.) PUREE

2016 ◽  
Vol 29 (4) ◽  
pp. 1006-1014
Author(s):  
MARIA TERESA DE ALVARENGA FREIRE ◽  
RODRIGO RODRIGUES PETRUS ◽  
JOZETI APARECIDA BARBUTTI GATTI ◽  
MARIA FERNANDA BARBOSA LEITE ◽  
MARIANA TOMIE KUNITAKE ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Corrosion Potential ◽  
International Markets ◽  
Economic Potential ◽  
Protective Properties ◽  
Theobroma Grandiflorum ◽  
Tin Plating ◽  
The Stability ◽  
Sterile Product

ABSTRACT Cupuaçu (Theobroma grandiflorum Schum.) is an exotic fruit with a promising economic potential, particularly due to its strong aroma and creamy texture. This study aimed to produce sweetened cupuaçu puree and evaluate the effects of packaging corrosion on its sensory properties and shelf-life in tinplated cans. After 240 days of storage, the commercially sterile product had average sensory analysis scores of 5.89 ± 0.21, 5.39 ± 0.30, 5.45 ± 0.21 and 5.49 ± 0.25, for appearance, aroma, flavor and overall appreciation, respectively. Sensory acceptance scores did not change during storage (p>0.05). Corrosion potential and low tin and iron levels in the product, which are parameters used to evaluate food-packaging interaction, demonstrated the product remained food-safe throughout its shelf-life. Tinplate is a promising packaging material for sweetened cupuaçu puree due to its mechanical and protective properties. Furthermore, tin plating is an economically viable food technology to extend the shelf-life of cupuaçu products and expand its domestic and international markets.

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