249. Evaluation of Microbiological Contamination in a Museum

1999 ◽  
Author(s):  
A. Krake ◽  
K. Wallingford ◽  
K. Martinez ◽  
K. Worthington
Keyword(s):  
Microbiological Contamination

252. Microbiological Contamination of HVAC Filters

2003 ◽  
Author(s):  
M. Duling ◽  
S. Berardinelli ◽  
C. Calvert ◽  
R. Lawrence ◽  
C. Coffey
Keyword(s):  
Microbiological Contamination ◽  
Hvac Filters

Microbiological Contamination of Vegetable Salads

2007 ◽  
Vol 22 (4) ◽  
pp. 733-741 ◽  
Author(s):  
Iwona Warmińska-Radyko ◽  
Łucja Łaniewska-Trokenheim ◽  
Marta Mikš ◽  
Aleksandra Poprawska
Keyword(s):  
Microbiological Contamination

DISINFEKSI UNTUK PROSES PENGOLAHAN AIR MINUM

2018 ◽  
Vol 3 (1) ◽  
Author(s):  
Nusa Idaman Said
Keyword(s):  
Drinking Water ◽  
Water Purification ◽  
Distribution System ◽  
Residual Effect ◽  
Drinking Water Treatment ◽  
Disinfection Byproducts ◽  
Water Disinfection ◽  
Pathogenic Microorganisms ◽  
Microbiological Contamination ◽  
Disinfection Process

Water disinfection means the removal, deactivation or killing of pathogenic microorganisms. Microorganisms are destroyed or deactivated, resulting in termination of growth and reproduction. When microorganisms are not removed from drinking water, drinking water usage will cause people to fall ill. Chemical inactivation of microbiological contamination in natural or untreated water is usually one of the final steps to reduce pathogenic microorganisms in drinking water. Combinations of water purification steps (oxidation, coagulation, settling, disinfection, and filtration) cause (drinking) water to be safe after production. As an extra measure many countries apply a second disinfection step at the end of the water purification process, in order to protect the water from microbiological contamination in the water distribution system. Usually one uses a different kind of disinfectant from the one earlier in the process, during this disinfection process. The secondary disinfection makes sure that bacteria will not multiply in the water during distribution. This paper describes several technique of disinfection process for drinking water treatment. Disinfection can be attained by means of physical or chemical disinfectants. The agents also remove organic contaminants from water, which serve as nutrients or shelters for microorganisms. Disinfectants should not only kill microorganisms. Disinfectants must also have a residual effect, which means that they remain active in the water after disinfection. For chemical disinfection of water the following disinfectants can be used such as Chlorine (Cl2),  Hypo chlorite (OCl-), Chloramines, Chlorine dioxide (ClO2), Ozone (O3), Hydrogen peroxide etch. For physical disinfection of water the following disinfectants can be used is Ultraviolet light (UV). Every technique has its specific advantages and and disadvantages its own application area sucs as environmentally friendly, disinfection byproducts, effectivity, investment, operational costs etc. Kata Kunci : Disinfeksi, bakteria, virus, air minum, khlor, hip khlorit, khloramine, khlor dioksida, ozon, UV.

Determination of microbiological activity during the processing of frost damaged sugar beets

2014 ◽  
pp. 228-231 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Edyta Chmal-Fudali ◽  
Agnieszka Papiewska
Keyword(s):  
Sugar Beet ◽  
Microbiological Activity ◽  
Microbiological Contamination ◽  
Sugar Beets ◽  
Bacterial Metabolites ◽  
Kinetics Of

The aim of the study is to evaluate the kinetics of the synthesis of dextran and other bacterial metabolites as markers of microbiological contamination of sugar beet.

scholarly journals Meeting the Salinity Requirements of the Bivalve Mollusc Crassostrea gigas in the Depuration Process and Posterior Shelf-Life Period to Improve Food Safety and Product Quality

Water ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1126
Author(s):  
João A. Silvestre ◽  
Sílvia F. S. Pires ◽  
Vitória Pereira ◽  
Miguel Colaço ◽  
Ana P. L. Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Crassostrea Gigas ◽  
Storage Period ◽  
Microbiological Contamination ◽  
Bivalve Molluscs ◽  
Antioxidant Defences ◽  
Life Period ◽  
Microbiological Analyses ◽  
Depuration Process

Microbiological contamination of bivalve molluscs is one of the major concerns inherent to food safety, thus depuration is frequently needed to assure food safety levels associated with their consumption. Salinity plays an important role in the metabolic activity of bivalves and as such can influence their depuration capacity. This study aimed to evaluate the effect of salinity (25, 30, 35 and 40) on the efficiency of the depuration process, along with the quality and shelf-life of Crassostrea gigas. For this, a 24-h depuration was carried out, followed by a storage period at 5 ± 1 °C for six days. Microbiological analyses and biochemical parameters related to oxidative stress response were analysed. Escherichia coli load was reduced in only 24 h, disregarding the salinity of the system. After the shelf-life period, the activity of the antioxidant defences at salinities 35 and 40 is higher but is still not sufficient to avoid lipid peroxidation. Over time, there is a decrease in oyster metabolism probably due to being chilled and to the action of exposure to air. In sum, this study suggests salinities between 25 and 30 as preferential for the depuration process of C. gigas and subsequent quality during shelf-life.

scholarly journals Initial study on removing cellular residues from hydrostatic high-pressure treated allogeneic tissue using ultrasound

2020 ◽  
Vol 6 (3) ◽  
pp. 176-179
Author(s):  
Christoph Drobek ◽  
Janine Waletzko ◽  
Michael Dau ◽  
Bernhard Frerich ◽  
Volker Weißmann ◽  
...  
Keyword(s):  
High Pressure ◽  
Structural Properties ◽  
Dna Content ◽  
Bone Allograft ◽  
Initial Study ◽  
Microbiological Contamination ◽  
Test Setup ◽  
Allograft Tissue ◽  
Bone Allografts ◽  
Content Determination

AbstractHydrostatic high-pressure technology (HHD) devitalizes tissue quickly and gently, without negatively affecting the structural properties. HHD-treated tissues must be cleaned from devitalized cells. A partially automated, gentle, reproducible and timesaving rinsing test setup utilizing ultrasound is demonstrated in this study. The test setup is used to clean HHD-treated bone allografts of tissue residues and prevent microbiological contamination. A rinsing procedure is investigated. Residual DNA content determination is utilized to analyze cleaned bone allograft tissue for rinsing procedure evaluation.

scholarly journals Is the use of supermarket trolleys microbiologically safe? Study of microbiological contamination

2018 ◽  
Vol 47 (1) ◽  
pp. 17-23
Author(s):  
Conrado Carrascosa ◽  
Esther Sanjuán ◽  
Rafael Millán ◽  
Sara Martín ◽  
Pedro Saavedra ◽  
...  
Keyword(s):  
Microbiological Contamination

Using Indicator Bacteria and Salmonella Test Results from Three Large-Scale Beef Abattoirs over an 18-Month Period To Evaluate Intervention System Efficacy and Plan Carcass Testing for Salmonella

2007 ◽  
Vol 70 (12) ◽  
pp. 2732-2740 ◽  
Author(s):  
JOHN R. RUBY ◽  
JUN ZHU ◽  
STEVEN C. INGHAM
Keyword(s):  
Lactic Acid ◽  
Large Scale ◽  
Microbial Contamination ◽  
Test Results ◽  
Microbiological Contamination ◽  
Negative Results ◽  
Intervention Process ◽  
Beef Carcasses ◽  
Causative Factors ◽  
Plate Counts

To develop a process for predicting the likelihood of Salmonella contamination on beef carcasses, we evaluated the influence of several possible causative factors (i.e., year, abattoir, day of week, month, and intervention system components) on the risk of Salmonella and indicator organism contamination. Hide and carcass sponge samples were collected in 2005 to 2006 in six steps at three abattoirs in the East (A), Midwest (B), and Southwest (C) United States. Each abattoir used the same intervention system. Samples were analyzed for aerobic plate counts (APCs; n = 18,990) and Enterobacteriaceae counts (EBCs; n = 18,989) and the presence or absence of Salmonella (n = 5,355). Our results demonstrated that many factors play a significant role in the level of microbial contamination of beef carcasses. Overall, Salmonella prevalence and EBC levels were significantly higher in 2006 than in 2005. APCs and EBCs were highest in abattoirs A (3.57 log CFU/100 cm2) and B (1.31 log CFU/100 cm2). The odds of detecting a positive Salmonella isolate were greatest in abattoir C and lowest in abattoir A. Across the three abattoirs, the overall intervention process effectively reduced microbiological contamination. Salmonella prevalence fell from 45% (preevisceration) to 0.47% (postchilled–lactic acid), and there were APC and EBC reductions of 5.43 and 5.28 log CFU/100 cm2, respectively, from hide-on to postchilled–lactic acid samples. At each abattoir, composites of three individual EBC-negative carcass samples yielded Salmonella-negative results 97 to 99% of the time. These results suggest the possibility of using indicator test results to accurately predict the absence of Salmonella in a beef carcass sample.

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