scholarly journals Viable Cell Count

2020 ◽  
Author(s):  
Keyword(s):  
Cell Count ◽  
Viable Cell ◽  
Viable Cell Count

Performance of Some Heat-Sensitive Differential Agars Prepared and Melted by Microwave Energy1

1988 ◽  
Vol 51 (7) ◽  
pp. 577-578 ◽  
Author(s):  
C. LIANG ◽  
D. Y. C. FUNG
Keyword(s):  
Escherichia Coli ◽  
Cell Count ◽  
Viable Cell ◽  
Microwave Energy ◽  
Microwave Oven ◽  
Viable Cell Count ◽  
Streptococcus Faecalis ◽  
Cell Counts ◽  
Significant Difference ◽  
Conventional Boiling

The viable cell count performance of some heat-sensitive differential agars prepared and remelted by microwave energy was evaluated for Salmonella choleraesui, Streptococcus faecalis and Escherichia coli. The conventional boiling method was used for comparison. No significant difference was found between the microwave oven processed agar and the conventional-boiling processed agar in viable cell counts of the target bacteria. Heating and reheating of violet red bile agar, bismuth sulfite agar, and KF Streptococcus agar by both methods did not change agar performance. However, remelting of desoxycholate citrate agar by both methods resulted in a substantial lowering of viable cell counts.

scholarly journals Microbiological measurements for the development of a new preservation procedure for liquid egg

2011 ◽  
Vol 29 (No. 6) ◽  
pp. 569-574 ◽  
Author(s):  
C. Németh ◽  
B. Mráz ◽  
L. Friedrich ◽  
A. Suhajda ◽  
B. Janzsó ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cell Count ◽  
Food Industry ◽  
Viable Cell ◽  
Viable Cell Count ◽  
Shell Eggs ◽  
Significant Difference ◽  
Egg Products ◽  
Powdered Form ◽  
Microbiological Status

Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in this way also their shelf life. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55°C for 24 hours. While pasteurisation can only “considerably” reduce the viable cell count in liquid egg products, keeping the product at 55°C for 24 h would very probably result in no or very low viable cell count.

scholarly journals EVALUATION OF ANTICANCER ACTIVITY OF CUCUMIS CALLOSUS AGAINST EHRLICH’S ASCITES CARCINOMA BEARING MICE

2018 ◽  
Vol 11 (10) ◽  
pp. 438
Author(s):  
Siva Prasad Panda ◽  
Rajsekhar Reddy A ◽  
Uttam Prasad Panigrahy
Keyword(s):  
Cell Count ◽  
Anticancer Activity ◽  
Tumor Volume ◽  
Viable Cell ◽  
Viable Cell Count ◽  
Standard Drug ◽  
Tumor Weight ◽  
Eac Cells

Objective: Our previous research isolated Cucurbitacin B (CuB) and ebenone leucopentaacetate (ELP) from methanolic fruit extract of Cucumis callosus (MFCC). The fruits of C. callosus (Rottl.) Cogn. (Family: Cucurbitaceae) plant have been traditionally used for antioxidant, anti-inflammatory, and antidiabetic actions. The objective of this research was to evaluate in vitro and in vivo anticancer effect of MFCC on Ehrlich Ascites Carcinoma (EAC) cell lines.Methods: In vitro anticancer assay of MFCC and standard drug, 5-fluorouracil (5-FU) was evaluated using Trypan blue and 3-(4, 5-dimethylthiazol-yl)-2, 5-diphenyl tetrazolium bromide methods. In vivo anticancer activity of MFCC and 5-FU was also performed after 24h of EAC cells (2×106cells/ mouse) inoculation based on toxicity study for 9 consecutive days. The activity of the extract was assessed by the study of tumor volume, tumor weight, viable and non-viable cell count, hematological parameters, and biochemical estimations.Results: The MFCC showed the direct antitumor effect on EAC cells in a dose-dependent manner with an IG50 value of 0.61 mg/ml. Furthermore, MFCC (350 mg/kg) exhibited significant (p<0.01) decrease in tumor volume, tumor weight, and viable cell count of EAC-treated mice. Hematological profile, biochemical estimation assay significantly (p<0.01) reverted to normal level in MFCC, and 5-FU treated mice.Conclusion: The anticancer activity of fruits of C callosus is may be either due to the presence of CuB or/and ELP as phytoconstituent and the activity is comparable to standard drug 5-FU.

A method for viable cell count

1975 ◽  
Vol 1 (1) ◽  
pp. 37-38 ◽  
Author(s):  
Susan Tolnai
Keyword(s):  
Cell Count ◽  
Viable Cell ◽  
Viable Cell Count

scholarly journals SHELF LIFE EXTENSION OF MEAT BY COMBINED TREATMENTS

1970 ◽  
Vol 62 ◽  
Author(s):  
Istvan Kiss ◽  
J. Beczner ◽  
L. A. Castillo ◽  
L. Meszaros
Keyword(s):  
Shelf Life ◽  
Cell Count ◽  
Viable Cell ◽  
Vacuum Packaging ◽  
Chicken Meat ◽  
Life Extension ◽  
Viable Cell Count ◽  
Combined Treatments ◽  
Shelf Life Extension ◽  
Effective Combination

The aim was to study the effect of different combined treatments to prolong the shelf-life of meat. Chicken meat was dipped in Na3PO4 solution (3.8 - 15 %) for 1 min, packed and stored at 4 °C. The optimal Na3PO4 concentration (7.6 %) reduced the viable cell count by 2 log cycles, the shelf-life was minimum 3-4 days compared to the non-decontaminated samples. Higher concentration did not result in higher effectivity. Minced chicken meat and beef were treated with HHP (0-600 MPa) and nisin (670 IU g-1). In case of the vacuum packed minced chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. After inoculation with L. monocytogenes the cell count of beef meat was reduced only by pressure higher than 200 MPa. The vacuum packaging and irradiation with 2 kGy was the most effective combination. This combination resulted in a shelf-life extension to over 21 days. In the irradiated samples pathogenes could not detected. The other combination, CO2 and the gas mixture (80 % N2 – 20 % CO2) produced shorter storage time than vacuum packaging and irradiation.

The “Phoenix Phenomenon” During Resuscitation of Fungi in Foods1,2

1985 ◽  
Vol 48 (7) ◽  
pp. 556-557 ◽  
Author(s):  
JOHN A. KOBURGER ◽  
RICHARD A. DARGAN
Keyword(s):  
Cell Count ◽  
Gradual Increase ◽  
Viable Cell ◽  
Rapid Decrease ◽  
Viable Cell Count ◽  
Cell Numbers ◽  
The Phoenix

During attempts to increase recovery of fungi from foods by providing for a period of resuscitation before plating, a rapid decrease in cell numbers was observed with certain samples. This decrease in numbers occurred for about the first 12 h of incubation followed by a gradual increase in viable cell count thereafter. This pattern of growth has been termed the “Phoenix Phenomenon” and is associated with repair of metabolic injury. Numerous attempts to overcome this decrease in numbers by altering resuscitation menstrua and plating media were not successful.

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