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Sample records for sardine fillets microbiological

  1. Keeping quality of vacuum-packed smoked sardine fillets: microbiological aspects.

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    Beltrán, A; Peláez, C; Moral, A

    1989-03-01

    The effect of mixed smoking (2 h at 30 degrees C and 45 min at 75 degrees C was studied on the keeping quality of lean and fatty sardine fillets from fish caught in the Mediterranean Sea in March and June, respectively. Raw material for smoking included both fresh and frozen sardine fillets. Microbiological and sensory analyses were performed over the storage period, which lasted for 120 days at 0 +/- 1 degrees C. Smoking reduced the viable microbial flora values from 3-5 x 10(4) cfu/g to 2 x 10(2) cfu/g. The antimicrobial action of smoking, combined with that of vacuum packaging, had the effect of producing a gram-positive flora made up mainly of lactic acid bacteria. A practical consequence of this was to extend the shelf life of the smoked sardines for a period of 4 months. Frozen storage of samples at -18 degrees C for 6 months prior to smoking affected the behaviour of the microbial flora during cold storage at 0 degrees C, but did not affect the behaviour of the flora over a period of 3 months frozen storage, since the initial numbers of bacteria decreased and microbial growth was retarded. Furthermore, at the end of the storage period, the number of bacteria in the samples of frozen fatty sardines were higher than in the samples of frozen lean sardine. Physical conditions, therefore appear to exert an influence on bacterial growth. Sulphite-reducing Clostridia were not detected during the storage period.

  2. Effect of natural antioxidants on the quality of frozen sardine fillets (Sardina pilchardus

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    Rui Manuel Maneta Ganhão

    2014-06-01

    Full Text Available The use of new technologies / processes provides different benefits on seafood sector, namely by enhanced the shelf-life of fish products with high polyunsaturated fatty acid composition. This is particularly critical during some months of the year when fish (e.g. sardines are larger supply than demand by consumers. The aim of this study was to performed the optimization process of adding natural antioxidants on frozen sardine fillets and evaluated the effect of addition of two natural antioxidants on the lipid oxidation process during storage at -200C. To evaluate the effect of the addition of antioxidants in sardine fillets, the product matrix was chemical characterized, including by the evaluation of the fatty acid profile. The lipid oxidation process was followed by the primary products (peroxide value and secondary products (TBARS quantification, and also by the analysis of the sensory changes (instrumental assessment of color. Finally, it was done a hedonic preference test to know the opinion of consumers about the frozen fillets with and without antioxidant. The natural antioxidants used, tocopherol (54 mg/fillet and tocopherols (15 mg/fillet with rosemary extract (6.5 mg/fillet inhibited or retarded the oxidation over time of storage when compared with the control samples, that had advanced oxidation process. There was not statistically differences among the fillets treated with tocopherol in the presence and absence of rosemary extract. However, our laboratorial results shown slight tendency for the view that the antioxidant tocopherols and rosemary extract had a greater effect on the oxidative stability of fillets. This observation is in line with results of the hedonic test consumer preference. The use of natural antioxidants is an inexpensive solution which allows the complete use of products with less waste of fish products and with a great need for disposal. At the same time meets the consumer´s requirements.

  3. Effect of controlled lactic acid bacterial fermentation on the microbiological and chemical qualities of Moroccan sardines (Sardina pilchardus).

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    Ndaw, A; Zinedine, A; Faid, M; Bouseta, A

    2008-09-01

    Lactic acid bacteria (LAB) strains were assayed for the conservation of fresh sardine "Sardina pilchardus". Lactobacillus delbrueckii subsp. delbrueckii was used for inoculation of sardine fillets in a solution of NaCl (5%, w/w) and glucose (4%, w/w) concentration in water. Microbial counts including Standard Plate Count (SPC), LAB, yeasts, coliforms, Salmonella, staphylococci and Clostridium were followed during two weeks of storage at 30 degrees C. Determinations of chemical parameters including pH, dry matter, fat, ash, total nitrogen (NT), total volatile basic nitrogen (TVBN) and trimethylamine (TMA) were carried out under the same conditions. Chemical determinations showed a net pH decrease from an initial value of 6.05 in raw sardine fillets to 4.3 after 16 days of fermentation. Increases in TMA content and TBVN were observed. Microbiological control showed that LAB counts reached a level up to 3.10(9) cfu/g after 4 days of fermentation. After two weeks, fermented fish was free of coliforms and Salmonella. The inhibition of pathogenic microflora including staphylococci and Clostridium was also observed. The results indicated that controlled LAB fermentation could be used as a successful process for biopreservation of sardines produced in huge quantities in Morocco.

  4. Effect of Mentha spicata L. and Artemisia campestris extracts on the shelf life and quality of vacuum-packed refrigerated sardine (Sardina pilchardus) fillets.

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    Houicher, Abderrahmane; Kuley, Esmeray; Bendeddouche, Badis; Ozogul, Fatih

    2013-10-01

    The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1 % mint extract; and VA, group treated with 1 % artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid-reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was maintained at low levels in VA samples until 17 days of chilled storage. Results of aerobic plate counts and coliform counts showed the existence of a reduced growth in VA group, whereas lactic acid bacteria did not show a significant difference among groups. Natural extract treatments combined with vacuum packaging showed lower microbiological and chemical indices, indicating that the presence of phenolic compounds in mint and artemisia extracts and the removal of oxygen in the pack retarded lipid oxidation and reduced the growth of microorganisms, which resulted in preventing spoilage and extending the product's shelf life.

  5. Microbiological quality of retail fresh fish fillets in The Netherlands

    NARCIS (Netherlands)

    Mossel, D.A.A.; Broek, M.J.M. van den; Mol, H.

    1984-01-01

    A total of 242 samples of ready-for-sale fish fillets of validated good sensory quality was examined for colony counts at 20, 30 and 37°C, Enterobacteriaceae at 37°C, Escherichia coli, Salmonella and Vibrio parahaemolyticus in l0 g aliquots, Staphylococcus aureus and yeast and mould propagules. Gram

  6. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

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    The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major) . chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4' after exposed to an in-pa...

  7. Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing

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    Yusuf Kalingga Murda

    2016-08-01

    Full Text Available African catfish (Clarias gariepinus many cultivated by the farmers, however if not treated quicklydamaged. One treatment that can maintain quality product african catfish is by smoked and canning. Theaim of this study was to determine the chemical and microbiological characteristics of smoked Africancatfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soakingthe African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signedinto cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20minutes, cooling and incubation (24oC for 2 weeks. Observations deterioration of product quality ofsmoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted includechemical test which includes test TVB, pH and peroxide value and microbiological testing in the formof TPC. The results showed that the combined treatment of the fumigation and the addition of medium(saline 5% and solution of vegetable oil combined with treatment canning able to maintain productquality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC duringstorage.

  8. [Microbiological controls and control points in a hake fillets manufacturing process for exportation].

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    Estevao Belchior, S; Pucci, O H

    2000-06-01

    Indicator and foodborne pathogen microorganisms in the "for export" hake fillets manufacturing were investigated in this study. Critical control points were identified and prevention activities and control were proposed during seafood elaboration process. 45 samples of hake from sequential processing operation stages, 15 ice samples and 12 water samples from utensil washing, were collected. The samples were analyzed for their content of aerobic mesophilic bacteria, psychrotrophic bacteria, enterobacteria, total and fecal coliform bacteria, Staphylococcus aureus and the presence of Escherichia coli, Salmonella and Shigella. The analysis of the samples collected from the factory revealed that the amounts of aerobic mesophile bacteria increased during manual filleting and packaging, in comparison with raw material. Psychrotrophic bacteria were the predominant microorganisms, specially in hake samples. In addition, high levels of enterobacteria, which do not occur normally in fish, were detected in raw hake samples. Staphylococcus aureus, Escherichia coli, Salmonella and Shigella, were not isolated from any samples in this study. The goal of this work is to establish microbiological risks in the hake fillets manufacturing process and, therefore to make possible corrective and control actions to assure the quality and safety of seafood.

  9. NUCLEOTIDE DEGRADATION PRODUCTS, TOTAL VOLATILE BASIC NITROGEN, SENSORY AND MICROBIOLOGICAL QUALITY OF NILE PERCH (LATES NILOTICUS FILLETS UNDER CHILLED STORAGE

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    Andrew Kiri Amegovu

    2012-10-01

    Full Text Available Degradation products of adenosine nucleotide and total volatile basic nitrogen (TVBN concentration provide means of ascertaining freshness of commercial fish products. A complementary sensory analysis has also been adopted by export markets for assessing the quality of fresh fish. Nucleotide breakdown products and TVBN was determined in fresh fillets from beach seined and gill netted Nile perch, a highly commercialized freshwater fish from Lake Victoria (Uganda, under chilled storage. Microbiological and sensory qualities were also evaluated. Total plate and Pseudomonas spp. counts positively correlated with TVBN. Basing on sensory, microbiological and biochemical attributes of the fillets, shelf-life of gill netted Nile perch was lower (13 days than that of the beach seined (17 days. Fillets of beach seined Nile perch have a better keeping quality than that of the gill netted.

  10. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

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    Wang, Jiamei; Zhuang, Hong; Hinton, Arthur; Zhang, Jianhao

    2016-12-01

    The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O2:CO2:N2 = 65:30:5) and stored at 4 °C after exposed to an in-package cold plasma (80 kV for 180 s) treatment. Populations of mesophiles, psychrophiles, and pseudomonas spp. were measured as indicators for microbiological shelf life and CIELAB L(∗) values as an indicator for raw meat appearance. Results show that regardless of microbial type, there were no significant differences in microbial counts between the control and CP treated chicken fillets packed in air. However, in the MA packages, microbial counts were consistently lower than the non-treated control during refrigerated storage. Regardless of CP treatment, the microbial counts on the samples packed in air were much higher than in MA. They were more than 6 logs cfu/g in air compared to fewer than 4 logs cfu/g in MA after 7 d storage and fewer than 6 logs cfu/g after 14 d storage. Regardless of CP treatment and gas composition in package, there were no significant differences in the surface L(∗) value between the fillets pre-treatment and those after storage at 4 °C. These results demonstrate that the effects of in-package CP treatments on microbiological shelf life of fresh chicken fillets depend upon headspace composition in packages. When fresh chicken fillets are packed in air, CP treatment has no effect on microbiological shelf life. MA packages with high O2 and CO2 significantly extend shelf life and CP treatment with MA can at least double shelf life of fresh chicken meat (more than 14 days). Regardless of headspace composition, in-package CP does not have negative effects on chicken meat appearance. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. MICROBIOLOGICAL QUALITY AND SHELF LIFE OF FRESH PACKAGED TILAPIA FILLETS STORED UNDER DIFFERENT CHILL TEMPERATURES

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    Odoli Cyprian

    2013-02-01

    Full Text Available Nile tilapia (Oreochromis niloticus farmed in recirculation aquaculture system (RAS was filleted and packaged in 100% air and 50% CO2: 50% N2 modified atmosphere (MA prior to storage at 1˚C and -1˚C for up to 27 days. Fillets were sampled regularly and analysed for headspace gas composition, sensory and microbial changes. Shelf life varied with apparent relation to storage temperature, package atmosphere and microflora. Pseudomonads were reported as the main spoilage organisms in tilapia fillets during chilled storage conditions. Sensory analysis of cooked samples as well as microbial growth indicated fillets packaged in 100% air had a shelf life of 13-15 days during storage at 1˚C and 20 days at -1˚C. At the end of shelf life in 100% air packaged groups, TVC and pseudomonads counts reached log 7 colony-forming units g-1 in flesh. Whereas in 50% CO2: 50% N2 packaged fillets, the lag phase and generation time of bacteria was extended and recorded counts of < log 4 colony-forming units g-1 up to 27 days of storage at both 1˚C and -1˚C. However, 50% CO2 : 50% N2 conditions restricted fillets shelf life to 23 days based on sensorial changes mainly fillets colour characteristics.

  12. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets.

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    Alsaggaf, Mohammed S; Moussa, Shaaban H; Tayel, Ahmed A

    2017-06-01

    Fish are generous sources for providing man with his essential nutritional requirements, but the extreme susceptibility to quality deterioration hinders their optimal usage and storage. Natural derivatives are always the perfect alternatives for food preservation. The application of fungal chitosan (Ch), from Aspergillus niger, and pomegranate peel extract (PPE), in coating films for Nile tilapia (Oreochromis niloticus) fillets preservation ‎and maintaining their microbiological, chemical and sensorial quality during cooled storage at 4°C for 30days, was investigated.‎ Fish fillet were coated with Ch (2%) and combined Ch+PPE, at PPE percentages of 0.5, 1.0, 1.5 and 2.0%. Fillets coating resulted in sharp decrease of the entire microbial counts during storage; the increased concentrations from PPE strengthened coating film antimicrobial activity. Additionally, fillets coating could retard the chemical spoilage parameters increasing, i.e. nitrogen volatile base (TVB-N), peroxide value (PV) and reactive substances of thiobarbituric acid (TBARS), during storage period. The sensory evaluation indicated higher preferences for the odor, texture, color and overall quality of coated samples. Fish fillets coating with Ch and Ch+PPE could be recommended for shelf life extension and maintaining the microbiological, chemical and sensorial quality through the application of safe preservatives from natural origins.

  13. Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

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    Samira Pirola Santos Mantilla

    2011-06-01

    Full Text Available This work investigated the effects of different packaging methods (air and vacuum combined with irradiation (0.0, 2.0 and 3.0 kGy on the preservation of chicken breast fillets stored at 1ºC for up to 18 days by sensorial test, determination of pH and bacterial growth. The findings indicated that the post-irradiation lag phase increased with the dose, leading to an extension in shelf-life. Vacuum-packed samples irradiated at 3.0 kGy exhibited the longest shelf life. Among the analyzed bacteria, coliforms and Listeria spp. were most sensitive to gamma radiation. All the fillets acquired more attractive coloration and better overall impression with irradiation. The combined use of vacuum packaging and irradiation (3.0 kGy reduced the microbial populations without causing change in pH and yielded a significant shelf-life extension of refrigerated fillets, besides improving its appearance.

  14. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.

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    Parlapani, Foteini F; Kormas, Konstantinos Ar; Boziaris, Ioannis S

    2015-09-01

    Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage. © 2014 Society of Chemical Industry.

  15. Proximate Composition, Microbiological Quality and Sensory Attributes of Mahi-mahi (Coryphaena hippurus and Emperor Sea Bream (Lethrinus spp. Fillets Sold on Retail Market

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    Cătălina Nicoleta Boițeanu

    2014-11-01

    Full Text Available Introduction: The variety of seafood on the European market has considerably increased in recent years. This study presents data to the main nutritional values and the sensory properties of two exotic fish species, mahi-mahi (Coryphaena hippurus and emperor sea bream (Lethrinus spp., sold on retail market in Germany. Information on the quality of frozen and glazed fillets is still missing, but is important to characterize these products. This also includes details on the substances added to increase the water-binding ability. Aims: The paper aims to assess the quality of exotic fish fillets sold on the German market, through the evaluation of physical and chemical parameters, microbiological quality and sensory attributes. Materials and methods: 10 samples of each fish species were analysed after homogenisation to determine the following parameters:  pH-value (with a pH meter; water (gravimetrically; ash (in  a muffle furnace at 550 °C; salt (NaCl; by auto-titration; fat (by a modified Smedes method; protein (with a LECO TruSpecN based on the principles of the Dumas combustion method; total phosphorus content (photometrically; total volatile basic nitrogen (TVB-N, using the EU reference method; total viable bacteria count (TVC and specific fish spoiling bacteria (SSO (by decimal dilutions method. The sensory assessments were done with cooked and fried fillets by a panel consisting of 6 specialists, using a descriptive method. Results: Lipid, ash and salt contents of mahi-mahi were comparable to the emperor sea bream values. Due to low lipid content, both species can be classified as lean species. The protein amount of emperor sea bream was significantly higher compared to mahi-mahi and many other common fish species. In mahi-mahi samples, slightly higher values of total phosphates content were found. The pH values of emperor sea bream were in a normal range for fresh fish, whereas in mahi-mahi significantly higher values were determined which

  16. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets.

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    Arashisar, Sükriye; Hisar, Olcay; Kaya, Mükerrem; Yanik, Telat

    2004-12-15

    Microbial (psychrotrophic, mesophilic aerobic bacteria and Enterobacteriacae counts), and chemical analysis [pH, total volatile bases nitrogen (TVB-N), lipid oxidation (Thiobarbituric acid reactive substance, TBARS)] of rainbow trout (Oncorynchus mykiss) fillets in air (control), vacuum and modified atmosphere packaging (MAP) with various gas mixtures conditions at 4+/-1 degrees C were determined. The gas mixtures evaluated were 100% CO2, 2.5% O2+7.5% N2+90% CO2 and 30% O2+30% N2+40% CO2. Psychrotrophic bacteria count was above 1 x 10(7) cfu/g on the 12th day in 100% CO2. However; mesophilic bacteria count was below 1 x 10(6) cfu/g at the end of the 14-day storage period. Enterobacteriaceae count was significantly lower in samples packaged with MAP. Lipid oxidation increased rapidly after 6 days of storage in the samples containing 30% O2. While minimum TBARS values were recorded in fillets containing 100% CO2 and vacuumed fillets, the lowest TVB-N values were obtained in fillets with 100% CO2.

  17. Sensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C.

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    Fuentes-Amaya, Luisa Fernanda; Munyard, Steve; Fernandez-Piquer, Judith; Howieson, Janet

    2016-05-01

    Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (Lates calcarifer), and Atlantic salmon (Salmo salar) fillets stored at 4°C were evaluated for 5 days. Microbiological study included evaluation of TVC (total viable counts), total psychrotrophic organisms, and H2S-producing bacteria. Numbers increased during storage time and reached an average of 8.5, 8.5, and 9.2 log10 cfu/g, respectively, for the five different fish species. These levels were above accepted microbiological limits for fish fillets. Although the sensory analyses showed a decrease in quality, none of the finfish fillets were considered unacceptable at the end of the storage trial. Chemically, there was a slight pH increase, but trimethylamine (TMA) levels remained low. However, total volatile basic nitrogen (TVB-N) levels increased over time, reaching levels above 35 mg/100 g for blue spotted emperor, saddletail snapper, and crimson snapper by the end of the storage period. Results show that the deterioration of finfish fillet quality is a complex event of biochemical, sensory, and microbial factors, and multiple analyses may be required to define acceptability.

  18. Climate, Anchovy, and Sardine

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    Checkley, David M.; Asch, Rebecca G.; Rykaczewski, Ryan R.

    2017-01-01

    Anchovy and sardine populated productive ocean regions over hundreds of thousands of years under a naturally varying climate, and are now subject to climate change of equal or greater magnitude occurring over decades to centuries. We hypothesize that anchovy and sardine populations are limited in size by the supply of nitrogen from outside their habitats originating from upwelling, mixing, and rivers. Projections of the responses of anchovy and sardine to climate change rely on a range of model types and consideration of the effects of climate on lower trophic levels, the effects of fishing on higher trophic levels, and the traits of these two types of fish. Distribution, phenology, nutrient supply, plankton composition and production, habitat compression, fishing, and acclimation and adaptation may be affected by ocean warming, acidification, deoxygenation, and altered hydrology. Observations of populations and evaluation of model skill are essential to resolve the effects of climate change on these fish.

  19. The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4±1°C)

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    Günlü, Ali; Sipahioğlu, Sinem; Alpas, Hami

    2014-01-01

    The objective of this study is to determine the changes in the chemical and microbiological quality of fresh rainbow trout (Oncorhynchus mykiss Walbaum) fillets during storage at 4±1°C as a result of chitosan-based edible film coating, vacuum packaging and high pressure application processes. Chemical (pH, total volatile basic nitrogen and thiobarbituric acid index) and microbiological (total mesophilic and total psychrophilic microorganism) shelf life analyses were carried out in 4-day intervals for samples that were vacuum packaged (C), subjected to high pressure after vacuum packaging (high hydrostatic pressure (HHP)), vacuum packaged after being wrapped by chitosan-based film (CFW) and subjected to high pressure after vacuum packaging and being wrapped by chitosan-based film (HHP+CFW ). According to the chemical and microbiological shelf life analysis results of rainbow trout fillets, shelf life increases of 4 days in HHP group samples, 8 days in CFW group samples and 24 days in HHP+CFW group samples were provided in comparison with the control group. In conclusion, it was determined that high pressure and wrapping with chitosan-based film had protective effect both chemically and microbiologically and that the most effective protection was obtained when both methods were used together.

  20. Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues--a review.

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    Ferraro, Vincenza; Carvalho, Ana P; Piccirillo, Clara; Santos, Manuela M; Castro, Paula M L; Pintado, Manuela E

    2013-08-01

    Different valuable compounds, which can be employed in medicine or in other industries (i.e. food, agrochemical, pharmaceutical) can be recovered from by-products and waste from the fish canning industries. They include lipids, proteins, bio-polymers, minerals, amino acids and enzymes; they can be extracted from wastewaters and/or from solid residues (head, viscera, skin, tails and flesh) generated along the canning process, through the filleting, cooking, salting or smoking stages. In this review, the opportunities for the extraction and the valorisation of bioactive compounds from sardine, sardine-type fish and mackerel canning residues are examined and discussed. These are amongst the most consumed fishes in the Mediterranean area; moreover, canning is one of the most important and common methods of preservation. The large quantities of by-products generated have great potentials for the extraction of biologically desirable high added value compounds.

  1. Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine

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    Evren Burcu Şen

    2017-03-01

    Full Text Available In this study, whiting (Theragra chalcogramma, Pallas, 1814 and sardine (Sardina pilchardus, Walbum, 1792 were used as a raw material for surimi production. Every 30 days direct gels and kamaboko gels produced from frozen surimi packages during the 60 days storage. At the end of the washing sycle of the fish mince 88% of myoglobin content in sardine mince were suspended. Protein amount of whiting, whiting surimi, sardine and sardine surimi were detected 19.65 %, 18.00 %, 20.96 % and 19.27 %, respectively. Whitening values of surimi gels from whiting and sardine surimi were detected higher in direct gels at 60. days of storage as 63.57 and 67.62 respectively. TBA values of whiting surimi was determined 2.71 mg malonaldehyde/kg at the end of 60 days storage while it was determined as 5.79 mg malonaldehyde/kg for sardine. According to the results of TBA and microbiological analyses, the surimi from sardine and whiting was not exceed the acceptable limits. Although surimi made from whiting were determined as ‘acceptable’ at second month of storage, surimi made from sardine were no longer acceptable because of the oxidation problem according to the results of sensory analyses.

  2. PENGARUH MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE COATING TERHADAP KUALITAS FILLET IKAN PATIN (Effect of Edible Coating Enriched with Red Ginger and Red Galangal Essential Oil on the Quality of Patin Fillet)

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    Rohula Utami; Kawiji Kawiji; Edhi Nurhartadi; Muslika Kurniasih; Dedy Indianto

    2014-01-01

    The effects of edible coating enriched with red ginger and red galangal essential oil on the quality of patin fillets during refrigerated storage of 8 days were examined. fish quality determined was based on microbiological (Total Plate Count /TPc) and physicochemical (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, and color) quality. Treatment variation of patin fillets were essential oil concentration enriched in edible coating (0 %, 0.1%, 1%). The results indicated that both red gin...

  3. Abundance of sardine fish species in Bangladesh

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    Roy Bikram Jit

    2012-06-01

    Full Text Available The study was conducted during January, 2012 to December 2012 in the sardine fisheries which is occurred both in artisanal and industrial fishing sector in the marine water of the Bay of Bengal of Bangladesh region. During this study period the total landing amounts by weight of sardines were 7352.99 MT, among these 23.76% (1747.22 MT was exploited by the artisanal mechanized boats and 76.24% (5605.77 MT captured through different industrial fishing trawlers and contributed 17.51% of the total marine fish production by commercial fish trawlers during the study period. 4 sardine species have been recorded from our marine territory. Among them, 2 sardine species are highly abundant, Sardinella fimbriata total production volumes was 5495.79 MT (74.74% contributed 1747.22MT (31.79% from the artisanal and 3748.57MT (68.21% from the industrial sector and Dussumieria acuta production amounts was 1857.20MT (25.26% contributed only from the industrial fishing sector.Species wise contribution shows that S. fimbriata contributed 100% in the artisanal sector and in the industrial fishing S. fimbriata contributed 66.87% and D. acuta contributed the rest 33.13%. The distribution of the S. fimbriata is within 10-20 meters depth and abundance was observed in the southern part of the South patches and South of south patches (N: 210.09// -22, E: 920.04/-07 to N: 200.45/-25, E: 920.18/-56 and 10-50m depth in onshore and off shore areas in the north-west to north-east of Middle ground (Kohinoor point -N: 210.36/.23, E: 900.06/.43 to N: 210.18/.18, E 910.17/.57. The distribution of the D. acuta is within 40-60 m. depth and abundance was observed in the north-west to north-east of Middle ground areas (Kohinoor point - N: 210.36/.23, E: 900.06/.43 to N: 210.18/.18, E 910.17/.57 and south-west to south-east of Middle ground (Kohinoor point- N: 200-17/.29, E: 900.15/.21 to N: 200.29/.56, E: 910.24/.22 in the Bay of Bengal of Bangladesh region. The peak capture season of

  4. Making Fillets by Electrical-Discharge Machining

    Science.gov (United States)

    Burley, R.

    1987-01-01

    Shaped graphite electrode eliminates many hours of hand work. Hardened-steel forming tool transfers fillet shape to internal lip of electrode. Lip shape transferred to base of post in EDM procedure to form fillet. Array of electrodes produces many fillets simultaneously.

  5. Chitosan extends the shelf-life of filleted tilapia ( Oreochromis niloticus) during refrigerated storage

    Science.gov (United States)

    Cao, Rong; Liu, Qi; Yin, Bangzhong; Wu, Biao

    2012-09-01

    Shelf-life extension of aquatic products is of significant economical importance. To determine the potential effect of chitosan on the shelf-life of filleted tilapia, this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at (4 ± 1)°C and examined the antimicrobial activity of chitosan against relevant bacteria isolates. Results showed that Pseudomonas (20%) and Aeromonas (16%) were abundant in fresh tilapia fillets, whereas Pseudomonas (52%), Aeromonas (32%) and Staphylococcus (12%) were dominant in the spoiled samples. Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation. We further determined the shelf-life of chitosan-treated, filleted tilapia stored at (4 ± 1)°C based on microbiological, biochemical and sensory analyses. Results showed that the shelf-life of chitosan-treated, filleted tilapia was extended to 12 d, whereas that of untreated, control samples was 6 d. These indicate that chitosan, as a natural preservative, has great application potential in the shelf-life extension of tilapia fillets.

  6. Chitosan Extends the Shelf-life of Filleted Tilapia (Oreochromis niloticus) During Refrigerated Storage

    Institute of Scientific and Technical Information of China (English)

    CAO Rong; LIU Qi; YIN Bangzhong; WU Biao

    2012-01-01

    Shelf-life extension of aquatic products is of significant economical importance.To determine the potential effect of chitosan on the shelf-life of filleted tilapia,this study analyzed the bacterial community diversity in fresh and spoiled tilapia fillets stored at(4±1)℃ and examined the antimicrobial activity of chitosan against relevant bacteria isolates.Results showed that Pseudomonas(20%)and Aeromonas(16%)were abundant in fresh tilapia fillets,whereas Pseudomonas(52%),Aeromonas(32%)and Staphylococcus(12%)were dominant in the spoiled samples.Chitosan showed wide-spectrum antibacterial activity against bacteria isolated from tilapia and 5.0 g L-1 chitosan was selected for application in preservation.We further determined the shelf-life of chitosan-treated,filleted tilapia stored at(4±1)℃ based on microbiological,biochemical and sensory analyses.Results showed that the shelf-life of chitosan-treated,filleted tilapia was extended to 12 d,whereas that of untreated,control samples was 6 d.These indicate that chitosan,as a natural preservative,has great application potential in the shelf-life extension oftilapia fillets.

  7. Furan in canned sardines and other fish.

    Science.gov (United States)

    Pye, Celine; Crews, Colin

    2014-01-01

    Thirty-seven different samples of canned sardines and other fish sold in the United Kingdom were analysed for their furan content using a validated automated headspace gas chromatography-mass spectrometry procedure. All 37 samples contained detectable furan, with an average level of 26 μg kg(-1). The maximum furan content was in canned fish containing tomato sauce, which had an average of 49 μg kg(-1) and in canned fish packed with lemon which had an average of 55 μg kg(-1). All fish in brine or in oil contained less than 20 μg kg(-1) furan. Furan levels recorded in fish packed in extra virgin olive oil were low with an average of 2 μg kg(-1).

  8. Although South African sardine (or pilchard, Sardinops sagax) were ...

    African Journals Online (AJOL)

    spamer

    (iii) as anchovy and sardine frequently shoal together during their first ... Fishery Resources Division, Food and Agricultural Organization, Via delle Terme di Caracalla 00100, Rome, Italy. ...... risk and “scope for growth” as performance criteria.

  9. Anchovy Engraulis capensis and sardine Sardinops sagax currently ...

    African Journals Online (AJOL)

    spamer

    within-season variability in factors affecting sardine Sardinops sagax and anchovy Engraulis capensis recruitment. .... variogram. ... formerly SF, unpublished data) were based on length ..... the front offshore, along with many eggs and larvae.

  10. Plasticity Theory of Fillet Welds

    DEFF Research Database (Denmark)

    Hansen, Thomas

    2005-01-01

    This paper deals with simple methods for calculation of fillet welds based on the theory of plasticity. In developing the solutions the lower-bound theorem is used. The welding material and parts of the base material are subdivided into triangular regions with homogeneous stress fields; thereby...

  11. Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing.

    Science.gov (United States)

    Tong Thi, Anh Ngoc; Noseda, Bert; Samapundo, Simbarashe; Nguyen, Binh Ly; Broekaert, Katrien; Rasschaert, Geertrui; Heyndrickx, Marc; Devlieghere, Frank

    2013-10-15

    There are numerous factors that can have an impact on the microbial ecology and quality of frozen Pangasius hypophthalmus fillets during processing in Vietnam. The presence of spoilage bacteria along the processing line can shorten the shelf-life of thawed frozen fish products. Therefore, the spoilage microbiota throughout the processing chain of two companies (BC: large scale factory, chlorine-based process, BW: large scale factory, water-based process and SC: small scale factory, chlorine-based process) was identified by culture-dependent techniques and 16S rRNA gene sequencing. The microbiological counts were observed to be insignificantly different (p>0.05) between BC and BW. Surprisingly, chlorine treated fillets from the SC line were revealed to have significantly higher microbial counts than potable water treated fillets at BW line. This was determined to be a result of temperature abuse during processing at SC, with temperatures even greater than 10 °C being recorded from skinning onwards. On the contrary, the microbiota related to spoilage for BC and BW lines was determined by 16S rRNA gene sequencing to be more diverse than that on the SC line. A total of 174 isolates, 20 genera and 38 species were identified along the processing chains. The genera Aeromonas, Acinetobacter, Lactococcus and Enterococcus were prevalent at various processing steps on all the processing lines evaluated. A diverse range of isolates belonging to the Enterobacteriaceae such as Providencia, Shigella, Klebsiella, Enterobacter and Wautersiella were isolated from fillets sampled on the SC line whereas Serratia was only observed on fillets sampled on the BC and BW lines. The results can be used to improve Good Manufacturing Practices for processed Pangasius fillets and to select effective measures to prolong the shelf-life of thawed Vietnamese Pangasius fillets products. © 2013.

  12. SaRDIn - A Safe Reconfigurable Distributed Interlocking

    DEFF Research Database (Denmark)

    Fantechi, A.; Gnesi, S.; Haxthausen, Anne Elisabeth;

    2016-01-01

    Current computer-based interlocking systems most often have a centralized design, with all logic residing in a single computer. Centralized interlockings are complex to design. Following the general trend in Cyber-Physical Systems, the SaRDIn (Safe Reconfigurable Distributed Interlockings) concept...... promises a radically simpler solution. The novelty of the SaRDIn concept is a fine-grained distribution of the logic over all processors deployed at the sensors and actuators along the track layout, i.e. within the track circuits, point machines, signals, etc. The advantages and drawbacks...

  13. Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time

    Science.gov (United States)

    Effects of treatment voltage and time of in-package atmospheric cold plasma (ACP) were studied on ozone formation, microbiological quality, surface color, and pH of fresh chicken fillets. Samples were sealed in food trays in air, treated with a dielectric-barrier-discharge (DBD) ACP system, and stor...

  14. Worldwide, where anchovies Engraulis spp. and sardine Sardinops ...

    African Journals Online (AJOL)

    spamer

    sardine Sardinops sagax co-occur, the two species alternate in ... the west coasts of South America and southern Africa, ... of extinction in the wild within 100 years (Croxall et al. 1996) ..... able to penguins year-round, compared to the seasonal.

  15. Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet Caracterização físico-química e microbiológica de surimi obtido de resíduos da filetagem de piramutaba

    Directory of Open Access Journals (Sweden)

    Giane Célia dos Santos Galvão

    2012-06-01

    Full Text Available The aim of this work was to perform the microbiological and physicochemical characterization of surimi made from waste of piramutaba filleting. The results of physicochemical characterization of the waste and surimi were: moisture (76.37 and 79.11%, total lipids (5.35 and 0.74%, proteins (14.92 and 10.79%, ash (3.03 and 2.35%, pH (6.9 and 7.4, caloric value (109.15 and 77.86 kcal.g-1, and water activity (both 0.98, respectively. The results of the levels of total volatile bases were 7.29 mgN/100-1 g (waste and 7.01% carbohydrate (surimi. The values of total lipids and proteins were reduced during the preparation of surimi, probably due to successive washes during the processing. Waste and surimi were examined microbiologically and are in compliance with required parameters. The results show a loss of red (a* parameter and yellow (b* parameter color. On the other hand, the L* parameter (lightness increased after the processing of surimi. It can be concluded that piramutaba waste can be used for surimi preparation and as a source of nutrients for human consumption, providing an alternative use of these wastes avoiding their disposal polluting the environment.O objetivo deste trabalho foi realizar a caracterização físico-química e microbiológica do surimi obtido de resíduos da filetagem de piramutaba. Os resultados da caracterização físico-química dos resíduos e surimi foram: umidade (76,37 e 79,11%, lipídios totais (5,35 e 0,74%, proteínas (14,92 e 10,79%, cinzas (3,03 e 2,35%, pH (6,9 e 7,4, valor calórico (109,15 e 77,86 kcal.g-1 e atividade de água (ambos 0,98, respectivamente. Os resultados dos valores de bases voláteis totais foi de 7,29 mgN/100-1 g (resíduos e carboidratos de 7,01% (surimi. Os valores de lipídios totais e proteínas foram reduzidos durante o preparo do surimi, provavelmente, devido a sucessivas lavagens durante o processamento. Os resíduos e o surimi foram analisados microbiologicamente estando em

  16. Preliminary Investigation on the Use of Allyi Isothiocyanate to Increase the Shelf-Life of Gilthead Sea Bream (Sparus Aurata) Fillets.

    Science.gov (United States)

    Giarratana, Filippo; Crinò, Chiara; Muscolino, Daniele; Beninati, Chiara; Ziino, Graziella; Giuffrida, Alessandro; Panebianco, Antonio

    2015-06-30

    The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC) against fish spoilage bacteria (specific spoilage organisms; SSOs) as well as its possible use in gilthead sea bream (Sparus aurata) fillets to extend their shelf-life. In this regard, in vitro tests are carried out in order to evaluate the inhibitory activity of AITC and its vapours on several strains of SSOs. The AITC effect on the shelf-life of sea bream fillets was made by putting them in plastic trays hermetically closed with the addition AITC. Microbiological and sensorial evaluations were made on fish fillets during storage. Treated fillets maintained microbial populations at a significantly lower level compared with the control samples during storage, showing better sensorial characteristics. Therefore, the use of AITC's vapours seems to be a new and interesting alternative way to increase fish product shelf-life.

  17. Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata fillets

    Directory of Open Access Journals (Sweden)

    Filippo Giarratana

    2015-09-01

    Full Text Available The aim of this work is to evaluate the activity of allyl isothiocyanate (AITC against fish spoilage bacteria (specific spoilage organisms; SSOs as well as its possible use in gilthead sea bream (Sparus aurata fillets to extend their shelf-life. In this regard, in vitro tests are carried out in order to evaluate the inhibitory activity of AITC and its vapours on several strains of SSOs. The AITC effect on the shelflife of sea bream fillets was made by putting them in plastic trays hermetically closed with the addition AITC. Microbiological and sensorial evaluations were made on fish fillets during storage. Treated fillets maintained microbial populations at a significantly lower level compared with the control samples during storage, showing better sensorial characteristics. Therefore, the use of AITC’s vapours seems to be a new and interesting alternative way to increase fish product shelf-life.

  18. Effect of electron irradiation and bayberry polyphenols on the quality change of yellowfin tuna fillets during refrigerated storage

    Science.gov (United States)

    Bu, Tingting; Jin, Yang; Li, Xiaohui; Zhang, Jinjie; Xu, Dalun; Yang, Wenge; Lou, Qiaoming

    2017-09-01

    This study evaluated the synergistic effect of bayberry polyphenols and electron irradiation in controlling the chemical, microbiological and sensory changes of raw yellowfin tuna fillets at 4 °C for 7 days. The results indicated that the initial values of each index were dose-dependent. The dose of 5 kGy notably accelerated adenosine triphosphate degradation and lipid oxidation, while the doses of 1 and 3 kGy had acceptable sensory quality and yielded a shelf-life of 5 days. The addition of bayberry polyphenols had evident effect in inhibiting freshness breakdown, bacteria growth, histamine formation, and discoloration of tuna fillets. Bayberry polyphenols, as an antioxidant, could inhibit lipid oxidation and sensory side-effects made by irradiation up to 3 kGy. The dose of 1-3 kGy coupled with bayberry polyphenols was optimum to preserve tuna fillets which prolonged the shelf-life to 7 days.

  19. Freshness assessment of thawed and chilled cod fillets packed in modified atmosphere using near-infrared spectroscopy

    DEFF Research Database (Denmark)

    Bøknæs, Niels; Jensen, K.N.; Andersen, Charlotte Møller;

    2002-01-01

    Near-infrared reflectance (NIR) spectra was recorded of 105 samples of cod mince prepared from chill stored thawed cod fillets of varying quality in modified atmosphere packaging (MAP). Traditional chemical, physical, microbiological and sensory quality methods developed for assessing fresh fish...... of selected quality attributes as drip loss, water holding capacity and content of dimethylamine by NIR was evaluated. The results of the investigation were presented using multivariate modelling methods such as partial least- squares regression (PLSR) and discriminant partial least- squares regression (DPLSR......). Systematic differences in the NIR measurements on minced cod fillets were primarily due to the chill storage duration (days at 2 degreesC) on thawed-chilled MAP fillets. PLSR models based on wavelengths selected by a new Jack-knife method resulted in a correlation coefficient of 0.90 between measured...

  20. Effects of grape pomace extract on the quality and shelf life of silver carp (Hypophthalmicthys molitrix fillets during chill storage

    Directory of Open Access Journals (Sweden)

    Shirin Hasani

    2015-04-01

    Full Text Available The effects of grape pomace extract (0, 2 and 4% on quality and shelf life of silver carp (Hypophthalmicthys molitrix fillets during chill storage (4°C were investigated. The control and the treated fillets were analyzed periodically for microbiological (TVC and PTC, chemical (TVB-N, and sensory characteristics. The results showed that grape pomace-treated samples have lower TVB-N (24.2 and 21.2 mg N/100 g, respectively, TVC (7.33 and 7.09 log cfu/g, respectively and PTC (7.26 and 7.03 log cfu/g, respectively at the end of the storage period. The results revealed that the addition of grape pomace extract has a positive effect on the sensory quality of silver carp fillets by retaining proper quality characteristics for a longer time and extends their shelf life during chill storage.

  1. COMPETITIVEVENESS STRATEGIES OF INDONESIA PANGASIUS FILLET

    Directory of Open Access Journals (Sweden)

    Arfin Ramadhan

    2016-05-01

    Full Text Available Pangasius fillet industry in Indonesia that has grown in recent years will face the ASEAN regional competitiveness that began in late 2015. To face competitiveness from other countries, especially Vietnam as the largest Pangasius fillet producer, this study was carried out with regard to internal and external factors as a consideration in determining future strategies. This study aims to generate alternative competitiveness strategies of Pangasius fillet through descriptive analysis, SWOT, and AHP. The analysis result of internal forces obtains the total scores of 2.645 and external forces with the score of 2.505; this means that suggested strategy belongs to hold and maintain category. AHP analysis shows that alternative strategy with the highest score consecutively is the development of aquaculture technology for quality and efficient raw material, institutional strengthening of fish farmers and suppliers, diversification and product innovation, encouragement in investment on an integrated Pangasius fillet industry, branding of the Indonesian yellow fillet. The main objective of the strategy is focusing on the continuity of production and fulfillment of consumer preferences in order to create stability of supply and demand.Keywords: AHP, competitiveness, Pangasius fillet, SWOT

  2. Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 C

    DEFF Research Database (Denmark)

    Guldager, H.S.; Bøknæs, Niels; Østerberg, Carsten

    1998-01-01

    The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified...... as reflected both in chemical analyses and sensory evaluation. In contrast to fresh MAP cod fillets no significant production of trimethylamine occurred and almost no amine odor and taste were detected during 20 days of chill storage of thawed MAP cod fillets. The use of frozen fillets as raw material not only...

  3. Effect of temperature, anaerobiosis, stirring and salt addition on natural fermentation silage of sardine and sardine wastes in sugarcane molasses.

    Science.gov (United States)

    Zahar, M; Benkerroum, N; Guerouali, A; Laraki, Y; El Yakoubi, K

    2002-04-01

    Conditions for a natural fermentation during ensilage of sardines or their waste in sugarcane molasses (60:40 w/w) were evaluated regarding the effect of temperature (15, 25 and 35 degrees C), anaerobiosis (closed vs. open jars), daily stirring of the mixture, and salt addition to the initial mix at 5% (w/w) level. Successful natural fermentation took place in sardine silages incubated at 25 or 35 degrees C in open jars to reach a pH of 4.4 in about 2 and 1 weeks, respectively. For samples kept at 15 degrees C, the pH decline was very slow and pH did not decrease below 5.5 after one month of incubation. At 25 degrees C, the most favorable conditions for silage of sardine waste in cane molasses, as evidenced by the fastest decline in pH to a stable value of about 4.4, were achieved in closed jars and with daily stirring of the mix. The pH 4.4 was reached in one week with an advance of at least 3 days compared to the other conditions (open jars and closed jars without daily stirring). Addition of salt at 5% (w/w) in the mix before incubation inhibited the fermentation process.

  4. Inventory and Characterization of Sardine (Sardinella Sp. Oil from Java Island-Indonesia

    Directory of Open Access Journals (Sweden)

    Sugeng Heri Suseno

    2014-05-01

    Full Text Available Parameter of fish oil quality could be observed from an omega-3 fatty acid content, antioxidant activity, Peroxide Value (PV, Free Fatty Acid (FFA value, total oxidation (totox value, density and viscosity, level of toxicity and its heavy metals content. This study aimed to determine the quality of sardine oils which was obtained as by product of fish meal and fish canning industry. Sardine A and B had different fatty acid composition. Based on toxicity test, it was known that sardine oil B (572.02 ppm had higher toxicity than sardine oil A (726.03 ppm. Heavy metal analysis results showed that sardine oil A had Pb concentration at 0.118 ppm, it passed a standard limit (≤0.1 ppm and it might be harmful for consumption. Peroxides value of sardine oil A and B was 13.33 meq/kg and 5.00 meq/kg, respectively. The highest FFA value was sardine oil B (3.948% then followed by sardine oil A (0.423%. Value of p-anisidine of sardine oil A and B was 1.09 and 0.88 meq/kg. The highest totox value was sardine oil A (27.76 meq/kg then followed by sardine oil B (10.88 meq/kg. Viscosity of sample B (270 cPs was higher than A (69 cPs and sample B (1.02 g/cm3 was denser than sample A (0.92 g/cm3.

  5. Kaftas prepared with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus exposed to smoking techniques

    Directory of Open Access Journals (Sweden)

    Maria Luiza Rodrigues de Souza

    2015-05-01

    Full Text Available Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(apyrene were investigated. The filleting chips were ground and filleting included condiments and bacon. Kaftas were molded, frozen and distributed in a completely randomized design with three treatments (T 1 = baked in a grid; T 2 = smoked by friction and T 3 = smoked by liquid smoke with 10 replications. The kaftas subjected to hot smoke had lower moisture content (13.97%, whereas the no-smoking kaftas had the highest content (20.49%. Kaftas with liquid smoke had high crude protein content (48.06% and ash (9.49%, whereas the ash content was different only from no-smoking kaftas (8.79%. There was no significant difference in sensory parameters, except for flavor; smoked kaftas with liquid smoke were more accepted by the judges and the worst kaftas were no-smoked kaftas. Microbiological analysis showed that kaftas developed were appropriate to feed human beings within the required standards. Chips filleting is an alternative for the development of kaftas and those subjected to liquid smoke were considered the best.

  6. Optimization of a chemical method for skinning of sardines (Sardina pilchardus during canning processing

    Directory of Open Access Journals (Sweden)

    Manuela Vaz Velho

    2014-06-01

    Full Text Available Most of sardine (Sardina pilchardus catches is used for canning purposes. The most common product presentation is a beheaded sardine with skin and bones packed in a tin can. Canned sardines can also be presented skinless and boneless. For this last type of product, after beheading and evisceration, sardines are placed in trays, cooked and then skinned by hand, one by one, and placed in the tins, a process involving high labour costs. The aim of this work was to develop a chemical process for peeling raw sardines and its subsequent application in a canning industry processing line just after the beheading and evisceration step and before cooking. Potassium hydroxide treatments (pellets a.r. 85% KOH were applied at concentrations of 2, 3 and 4% (v/v, distilled water. Frozen sardines were beheaded and eviscerated after thawing and immersed in the different potassium hydroxide solutions at 93ºC (pH respectively 13, 13 and 13.02 for 3 min and further washed with distilled water at 100°C. In this first set of experiments, fat sardines were used (average of 9.86% of fat, w/w. The best performance, with respect to skin removal, was achieved with the 2% potassium hydroxide immersion (pH 13. With this treatment the skin was totally removed after immersion. With the other tested concentrations portions of skin were always visible and in some cases changes in texture with breakdown of muscle structure and changes of colour occurred. It was decided to perform a second set of experiments using the 2% KOH treatment, but this time applied to low fat sardines (average of 4.77% of fat, w/w, following the same subsequent procedures. The results showed that the lower fat sardines are more prone to surface changes of colour and major muscle breaks than fat sardines after the potassium hydroxide treatment. In the canning industry for this type of product (skinless and boneless only fat sardines are used to assure the total removal of skin. This treatment of 2% KOH

  7. Antimicrobial and antioxidant activities of cactus polyphenols extract on seafood preservation

    OpenAIRE

    Besbes, Nadia; Joffraud, Jean-Jacques; Ben Khemis, Ines; Amri, Mohamed; Sadok, Saloua

    2016-01-01

    The present work investigated the antimicrobial and antioxidant activities of polyphenols extracted from cactus (Opuntia ficus indica) fruit-peels on sardine fillets during refrigerated storage. Biochemical, microbiological and sensorial indicators of treated sardine fillets; were studied comparatively to control lot. Microbial communities were characterized using phenotyping and molecular identification of bacterial isolates; and culture-independent method (PCR-TTGE) for fingerprinting of ba...

  8. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.

    Science.gov (United States)

    Jouki, Mohammad; Yazdi, Farideh Tabatabaei; Mortazavi, Seyed Ali; Koocheki, Arash; Khazaei, Naimeh

    2014-03-17

    The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4°C) were evaluated over a period of 18days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF+2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF+2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF+2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2days, whereas the QSMF+1%O, QSMF+1.5%O, QSMF+2%O, QSMF+1%T, QSMF+1.5%T and QSMF+2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11days, respectively, as compared to the control samples.

  9. Monitoring the sardine (Sardinella brasiliensis fermentation process to obtain anchovies Monitoramento do processo de fermentação da sardinha, Sardinella brasiliensis, para obtenção de anchovas

    Directory of Open Access Journals (Sweden)

    Marília Oetterer

    2003-01-01

    Full Text Available Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.As sardinhas brasileiras podem ser utilizadas para o preparo

  10. Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

    Directory of Open Access Journals (Sweden)

    Kristina Haryati

    2017-04-01

    Full Text Available Sardine fish meal by-product contain eicosapentaenoic acid (EPA and docosahexaenoic (DHA and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixingthe oil phase (lecithin 3% and oil and water phase (carboxymethyl cellulose/CMC 2% and fruit juice and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and longseparation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS with viscosity (2470.31 cP, pH (5.64, percent of stability (56.14% and long separation (14 days. Primary and secondary oxidation parameters of RTS  were FFA (14.87%, PV (14.43 meq/kg, AV (32.57 meq KOH/g, AnV (17.3 meq/kg, and Totox (46.16 meq/kg.

  11. Reconstruction of trophic pathways between plankton and the North Iberian sardine (Sardina pilchardus using stable isotopes

    Directory of Open Access Journals (Sweden)

    Antonio Bode

    2004-03-01

    Full Text Available Feeding on phyto- and zooplankton by juvenile (< 1 year old and adult sardines (Sardina pilchardus was inferred from analyses of natural abundance of stable carbon and nitrogen isotopes in samples from the northwestern Iberian Peninsula (Spain collected at the beginning of the upwelling season and peak spawning period of sardine. Plankton samples were fractionated through nets of 20, 200, 500, 1000 and 2000 ?m mesh-size and the muscle protein of individual sardines was isolated before isotopic determinations. Up to six planktonic components and two sardine feeding types were identified from the modes in the frequency distributions of isotope abundance values. Also, the most probable pathways for carbon and nitrogen flows between compartments were analysed. The resulting food web revealed a relatively large degree of omnivory, both in plankton and sardine components, which confirms that complex trophic interactions could also occur in pelagic upwelling ecosystems. Young sardines had isotope abundance values clustered around a single mode in the frequency distribution, while adult sardines displayed two main modes. These modes are interpreted as representative of two extreme feeding types: one related to the individual capture of zooplankton prey and the other to unselective filter-feeding. Although both types of feeding could include micro- (20-200 ?m and mesozooplankton (200-2000 ?m prey, phytoplankton appears to be ingested mainly by filter-feeding. However, even adult sardines must be mainly zoophagous to achieve the observed isotopic abundance values, taking into account current assumptions on stable isotope enrichment through trophic levels. From the differences in the resulting pathways using either carbon or nitrogen isotopes, we interpreted that sardines acquire most of the protein nitrogen from zooplankton while a substantial fraction of their carbon would derive from phytoplankton. These interpretations agree with the information

  12. Application of Lactic Acid Bacteria (LAB) in freshness keeping of tilapia fillets as sashimi

    Science.gov (United States)

    Cao, Rong; Liu, Qi; Chen, Shengjun; Yang, Xianqing; Li, Laihao

    2015-08-01

    Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria (LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19 (obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

  13. HISTAMINE IN CANNED SARDINES HISTAMINA EM CONSERVAS DE SARDINHA

    Directory of Open Access Journals (Sweden)

    Fancislene Bernardes Tebalti do Carmo

    2010-04-01

    Full Text Available In this study, the presence of histamine in 122 samples of canned sardines produced with three different species by three industries located in the municipalities of Sao Goncalo and Niteroi was evaluated. The samples were divided into five lots with copies of sardines from Venezuela (Sardinella aurita, Morocco (S. pilchardus and Brazil (S. brasiliensis. The initial quality of raw material was evaluated by sensorial parameters and by the histamine level using a semi-quantitative method of thin-layer chromatography. The results of the samples from Venezuela and Morocco showed values below 5 mg/100g, and the national samples showed values similar or greater than 10 mg/100g. It follows that there is need for greater control and monitoring of temperature from capture to processing, to guarantee good quality to the final product, and to avoid risk of poisoning to the consumer.

    KEY WORDS: Canned fish, histamine, quality, sardines.

    O presente estudo avaliou a presença de histamina em 122 amostras de sardinha em conserva, produzidas com três diferentes espécies, por três indústrias, localizadas nos municípios de São Gonçalo e Niterói. As amostras foram divididas em cinco lotes com exemplares de sardinhas provenientes da Venezuela (Sardinella aurita, Marrocos (S. pilchardus e do Brasil (S. brasiliensis. Avaliou-se a qualidade inicial da matéria-prima por meio de parâmetros sensoriais e pelo teor de histamina utilizando-se o método de cromatografia em camada delgada. As amostras oriundas da Venezuela e Marrocos apresentaram valores abaixo de 5 mg/100 g e as nacionais, valores semelhantes ou superiores a 10 mg/100g. Conclui-se que há necessidade de um maior controle e monitorização da temperatura da sardinha desde a captura até o processamento, para que o produto final apresente boa qualidade e não represente perigo de intoxicação ao consumidor.

    PALAVRAS-CHAVES: Conserva, histamina, qualidade, sardinha.

  14. Remotely sensed chlorophyll: A putative trophic link for explaining variability in Indian oil sardine stocks

    Digital Repository Service at National Institute of Oceanography (India)

    George, G.; Meenakumari, B.; Raman, M.; Kumar, S.; Vethamony, P.; Babu, M.T.; Verlecar, X.

    and explain the phenomena of interannual variability. Earlier research has indicated that the probable appearance and disappearance of sardines is an active movement in search of food and favourable conditions. But no specific study has been carried out...

  15. Changes in total viable count and TVB-N content in marinated chicken breast fillets during storage

    Science.gov (United States)

    Baltić, T.; Ćirić, J.; Velebit, B.; Petronijević, R.; Lakićević, B.; Đorđević, V.; Janković, V.

    2017-09-01

    Marination is a popular technique for enhancing meat properties. Depending on the marinade type and ingredients added, marination can improve sensory, chemical and microbiological quality of meat products. In this study, the total viable count and total volatile basic nitrogen (TVB-N) content in marinated chicken breast fillets were investigated. The possible correlation between bacterial growth and formation of TVB-N was also tested. Chicken breast fillets were immersed in a solution of table salt (as a control) orthree different marinades,which consisted of table salt, sodium tripolyphosphate and/or sodium citrate, and stored in air for nine days at 4±1°C. Analyses of the total viable count and TVB-N were performed on days0, 3, 6 and 9 day of storage. The total viable count gradually increased in all examined groups, and statistically significant differences (pchicken were significantly higher (pchicken marinated with sodium citrate was established (pchicken marinated with sodium tripolyphosphate.

  16. Salty Microbiology

    Science.gov (United States)

    Schneegurt, Mark A.; Wedel, Adrianne N.; Pokorski, Edward W.

    2004-01-01

    Using microbiology activities in the classroom is an effective way for teachers to address National Standards in the life sciences. However, common microbiology activities that involve swabbing doorknobs and hands are too risky due to the likelihood of culturing human pathogens. In addition, making sterile media and maintaining sterile conditions…

  17. Salty Microbiology

    Science.gov (United States)

    Schneegurt, Mark A.; Wedel, Adrianne N.; Pokorski, Edward W.

    2004-01-01

    Using microbiology activities in the classroom is an effective way for teachers to address National Standards in the life sciences. However, common microbiology activities that involve swabbing doorknobs and hands are too risky due to the likelihood of culturing human pathogens. In addition, making sterile media and maintaining sterile conditions…

  18. Exudate protein composition and meat tenderness of broiler breast fillets

    Science.gov (United States)

    The relationship between meat tenderness and the protein composition of muscle exudates collected from broiler breast fillets deboned at different postmortem times was investigated. A total of 85 broilers were processed and breast fillets from each carcass were deboned at either 2 h (early-deboned,...

  19. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS.

    Science.gov (United States)

    Vidal, Natalia P; Manzanos, María J; Goicoechea, Encarnación; Guillén, María D

    2017-02-01

    Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples. The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  20. 78 FR 18957 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

    Science.gov (United States)

    2013-03-28

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam...'') of the antidumping duty (``AD'') order on certain frozen fish fillets (``fish fillets'') from the... Notice of Antidumping Duty Order: Certain Frozen Fish Fillets From the Socialist Republic of Vietnam,...

  1. Iron fertilisation by Asian dust influences North Pacific sardine regime shifts

    Science.gov (United States)

    Qiu, Yongsong

    2015-05-01

    Forcing factors and mechanisms underlying multidecadal variability in the production of the world's major fish stocks are one of the great mysteries of the oceans. The Japanese and California sardine are species that exhibit the regime shifts. It is shown in the present work that during two periods of frequent Asian dust events over the last 100 years, sardines on opposite sides of the Pacific Ocean only flourished under a dust-active regime. The earlier such regime that peaked in the 1930s was strong, and it brought synchronous changes in the two species that were linked to the frequency of Asian dust events. However, there is an apparent mismatch in the rise and fall of abundance between the two species in the current dust-active regime. The massive increase in Japanese sardine stock in the 1970s was related to high levels of ocean precipitation and strong winter mixing, whereas the stock collapse since 1988 has been attributed to diminished winter mixing. High levels of ocean precipitation in the western North Pacific effectively cause wet deposition of Asian dust and enhance Japanese sardine stock, whereas it reduces dust flux that can be transported to the eastern North Pacific, delaying the increase of California sardine stock. Analysis further indicates that productivity of Japanese sardine stock is jointly controlled by wet deposition of Asian dust and winter mixing, which supplies macronutrients from depth. California sardine productivity is inversely related to precipitation in the western North Pacific and is positively affected by precipitation off western North America. This indicates that Asian dust influx dominates productivity of the species because of iron-limited ocean productivity in the California sardine ranges. The analysis suggests that dust regime shifts influence shifts in sardine productivity regimes and that iron input from Asian dust during trans-Pacific transport is directly responsible. It appears that in addition to enhancing

  2. Do the Brazilian sardine commercial landings respond to local ocean circulation?

    Science.gov (United States)

    Gouveia, Mainara B; Gherardi, Douglas F M; Lentini, Carlos A D; Dias, Daniela F; Campos, Paula C

    2017-01-01

    It has been reported that sea surface temperature (SST) anomalies, flow intensity and mesoscale ocean processes, all affect sardine production, both in eastern and western boundary current systems. Here we tested the hypothesis whether extreme high and low commercial landings of the Brazilian sardine fisheries in the South Brazil Bight (SBB) are sensitive to different oceanic conditions. An ocean model (ROMS) and an individual based model (Ichthyop) were used to assess the relationship between oceanic conditions during the spawning season and commercial landings of the Brazilian sardine one year later. Model output was compared with remote sensing and analysis data showing good consistency. Simulations indicate that mortality of eggs and larvae by low temperature prior to maximum and minimum landings are significantly higher than mortality caused by offshore advection. However, when periods of maximum and minimum sardine landings are compared with respect to these causes of mortality no significant differences were detected. Results indicate that mortality caused by prevailing oceanic conditions at early life stages alone can not be invoked to explain the observed extreme commercial landings of the Brazilian sardine. Likely influencing factors include starvation and predation interacting with the strategy of spawning "at the right place and at the right time".

  3. Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene

    Directory of Open Access Journals (Sweden)

    Muhamad Musbah

    2017-05-01

    Full Text Available Sardine oil contain high concentration of  EPA but low of  DHA while shark is reverse. Shark oil  high contain of DHA and squalene but low EPA. This research aim to fortify the quality of  fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value.  The best oxidation parameters value werefound (sardine: shark (1:4 with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between  sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

  4. Assessment of the sardine (Sardina pilchardus Walbaum, 1792 fishery in the eastern Mediterranean basin (North Aegean Sea

    Directory of Open Access Journals (Sweden)

    K. ANTONAKAKIS

    2012-12-01

    Full Text Available The aim of this study was to describe the biometric characteristics of the European sardine (Sardina pilchardus catches and assess the current status of sardine stock in North Aegean Sea based on population characteristics and abundance trends. The stock was dominated by age groups 1 and 2, not exceeding age group 4. The sardine stock in this area was assessed through an Integrated Catch-at-Age model which implements a separable Virtual Population Analysis on catch at age data with weighted tuning indices. Sardine landings data derived from the commercial purse seine fishery over the period 2000-2008 were combined with the age structure of the stock as resulted from fisheries independent acoustic surveys. Sensitivity analysis of the impact of natural mortality values on stock assessment results was applied. Additionally forecast of the sardine population parameters and catches under different exploitation scenarios was implemented in a medium term basis. Results indicated that the North Aegean Sea sardine stock is considered fully exploited with the fishery operating close but over the empirical exploitation level for sustainability. Finally, the status of the sardine stock in N. Aegean Sea is discussed in relation to the sardine stocks from the western and the central Mediterranean basin.

  5. Assessment of the sardine (Sardina pilchardus Walbaum, 1792 fishery in the eastern Mediterranean basin (North Aegean Sea

    Directory of Open Access Journals (Sweden)

    K. ANTONAKAKIS

    2011-06-01

    Full Text Available The aim of this study was to describe the biometric characteristics of the European sardine (Sardina pilchardus catches and assess the current status of sardine stock in North Aegean Sea based on population characteristics and abundance trends. The stock was dominated by age groups 1 and 2, not exceeding age group 4. The sardine stock in this area was assessed through an Integrated Catch-at-Age model which implements a separable Virtual Population Analysis on catch at age data with weighted tuning indices. Sardine landings data derived from the commercial purse seine fishery over the period 2000-2008 were combined with the age structure of the stock as resulted from fisheries independent acoustic surveys. Sensitivity analysis of the impact of natural mortality values on stock assessment results was applied. Additionally forecast of the sardine population parameters and catches under different exploitation scenarios was implemented in a medium term basis. Results indicated that the North Aegean Sea sardine stock is considered fully exploited with the fishery operating close but over the empirical exploitation level for sustainability. Finally, the status of the sardine stock in N. Aegean Sea is discussed in relation to the sardine stocks from the western and the central Mediterranean basin.

  6. Effects of Climate Change on Sardine Productivity in the California Current System

    Science.gov (United States)

    Baumgartner, T. R.; Auad, G.; Miller, A. J.

    2007-05-01

    The Pacific sardine (Sardinops sagax caeruleus) is one of several coastal pelagic, planktivorous species of fish that provide important trophic links within the ecosystems of the major eastern and western boundary currents. Significant and persistent change in sardine productivity has occurred in the California Current over interdecadal periods in response to reorganization of basin-wide, ocean-atmosphere circulation. Less extreme, but still significant changes in sardine productivity are associated with interannual to decadal-scale climate variability. A precipitous decline of the sardine population began in the mid-1940s with a shift in climate leading to cooling of the California Current system. While the decline, and ultimately the collapse of the population, was exacerbated by intensive fishing, the sardine also suffered a severe reduction in productivity with the southward contraction of favorable thermal habitat that led to restriction of the population to the waters off Southern California and Baja California. This southward displacement resulted in geographic separation of the population from the region off central and northern California that is characterized by significantly higher concentrations of zooplankton that supported the previous levels of success in spawning and larval development. The climate shift in 1976-77 led to the recovery of the population and extension of its range of distribution northwards into the waters off British Columbia. The relation of reproductive success of the sardine population to interannual and decadal climate change was examined for the period 1982-2005 using a suite of seasonal indices representing climate processes and habitat conditions (including zooplankton food levels) occurring through the different stages in the sardine life cycle. We used both stepwise regression and EOF analyses to determine the association between levels of recruitment success and seasonal indices of the Pacific Decadal Oscillation, Ekman

  7. Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

    DEFF Research Database (Denmark)

    Panagou, Efstathios Z.; Papadopoulou, Olga; Carstensen, Jens Michael

    2014-01-01

    samples and correlated with microbiological data (log counts), for total viable counts (TVCs), Pseudomonas spp., and Brochothrix thermosphacta. Qualitative analysis (PLS-DA) was employed for the discrimination of meat samples in three microbiological quality classes based on the values of total viable....... thermosphacta, and TVC, respectively. The results indicated that multispectral vision technology has significant potential as a rapid and non-destructive technique in assessing the microbiological quality of beef fillets....

  8. Bacteriological evaluation of refrigerated vacuum and air-packed chicken fillets treated with irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Mantilla, Samira P.S.; Santos, Erica B.; Mano, Sergio B.; Franco, Robson M. [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Dept. de Tecnologia de Alimentos], e-mail: samiramantilla@yahoo.com.br, e-mail: ericaebs@hotmail.com, e-mail: mtasbm@vm.uff.br, e-mail: robsonmf@vm.uff.br; Conte Junior, Carlos A. [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil)], e-mail: carlosconte@hotmail.com; Vital, Helio C. [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear (DDQBN)], e-mail: vital@ctex.eb.br

    2009-07-01

    Chicken meat is a nutritious food, rich in essential aminoacids and much appreciated by a large fraction of the population. However, it is also highly perishable, typically having a shelf life of 5 to 7 days in refrigeration, depending on the initial microbiological load. Irradiation has been efficiently used to improve safety and extend the shelf lives of many meat products. Its use in combination with refrigeration and exclusion of oxygen is known to greatly enhance the sanitary quality of meat. This work investigated the bacteriological effects of radiation doses of 0; 2.0 and 3.0 kGy on vacuum- and air-packed chicken fillets kept at 1 deg C for up to 18 days. Bacteriological analyses that included enumerating and counting indicated that both the lag phase of the bacterial growth and the shelf life of the samples increased with dose. It was observed that exposure to 3.0 kGy extended the initial 5-day shelf life of the air-packed fillets to 10 days while prolonging to 12 days the shelf life of the vacuum-packed ones. Among the species of bacteria monitored, the lactic bacteria were found to be the most resistant to gamma radiation while coliforms were the most sensitive. (author)

  9. EFFECT OF PRESSING ON THE SHELF LIFE OF SUNDRIED WHITE SARDINE (ESCUALOSA THORACATA

    Directory of Open Access Journals (Sweden)

    M.B. Priyadarshini

    2012-07-01

    Full Text Available In the present study, an attempt was made to investigate and explore a method for preparation of salted and dried white sardine which would have organoleptically sound attributes viz., color, flavor, taste and texture. It could however be concluded from the results of present study that the sun dried pressed samples were in better condition than the unpressed sample.

  10. Little genetic variation in the oil sardine, Sardinella longiceps Val., from the western coast of India

    Digital Repository Service at National Institute of Oceanography (India)

    Menezes, M.R.

    Enzyme gene variability in the oil sardine, @iSardinella longiceps@@, from three localities along the western coast of India was studied by starch-gel electrophoresis. Out of 19 loci scored, no locus was polymorphic by the 95% criterion. Seven loci...

  11. Temporal genetic variation as revealed by a microsatellite analysis of European sardine ( Sardina pilchardus) archived samples

    DEFF Research Database (Denmark)

    Ruggeri, Paolo; Splendiani, Andrea; Bonanomi, Sara;

    2012-01-01

    The Adriatic stock of European sardine ( Sardina pilchardus) has experienced large interannual demographic fluctuations over the last 30 years, with a severe decline beginning in 1991 and continuing until 1997. In the present study, six microsatellite loci were used on a time series collection of...

  12. Coral microbiology

    Science.gov (United States)

    Rosenberg, Eugene; Kellogg, Christina A.; Rohwer, Forest

    2007-01-01

    In the last 30 years, there has been approximately a 30% loss of corals worldwide, largely due to emerging diseases (Harvell et al., 2002, 2007; Hughes et al., 2003). Coral microbiology is a new field, driven largely by a desire to understand the interactions between corals and their symbiotic microorganisms and to use this knowledge to eventually prevent the spread of coral diseases.

  13. [Fatty acids in sardine canned in tomato sauce from different fishing areas of the Mexican Pacific].

    Science.gov (United States)

    Castro Gónzalez, M I; Montaño Benavides, S; Pérez-Gil Romo, F

    2001-12-01

    Numerous investigations have pointed out the importance that the fatty acids have in the process health-illness, and that the marine resources are excellent sources of the series omega 3 and omega 6. In Mexico, the sardine is a product of marine origin of wide consumption due to its high readiness and low cost. The objective of the present study was to determine the fatty acids profile (FA) in sardine canned in tomato sauce coming from different fishing areas (A) of the Mexican Pacific. There were randomly obtained 8 commercial mark (5 cans of each mark) of sardine canned in tomato sauce; they were classified in sardine of South Baja California Sur (A1), Sonora (A2) and Sinaloa (A3). The samples without draining were liquified and thereafter were obtained the methyl esters of fatty acids that were analyzed by gas chromatography with a flame ionization detector. In all the areas they were identified and quantified as 3 FA omega 3 (linolenic, EPA and DHA) and 2 AG omega 6 (linoleic and arachidonic); this source is rich in FA monounsaturated and also presents a considerable quantity of trans FA (18:1n9t and 18:2n6t). The DHA was the most abundant AG in all the areas (3064-4704 mg/100 g); finally, the relationships omega 3/omega 6 were from 3.5 (A1) up to 8.9 (A3). In conclusion, sardine canned in tomato sauce of the mexican Pacific is a rich food in omega-3 and omega-6 FA, independently of the processing area.

  14. Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere.

    Science.gov (United States)

    Speranza, B; Corbo, M R; Conte, A; Sinigaglia, M; Del Nobile, M A

    2009-01-01

    The effects of modified atmosphere packaging (MAP) (30:40:30 O(2):CO(2):N(2) and 5:95 O(2):CO(2)) on the quality of 4 ready-to-cook seafood products were studied. In particular, the investigation was carried out on hake fillets, yellow gurnard fillets, chub mackerel fillets, and entire eviscerated cuttlefish. Quality assessment was based on microbiological and sensorial indices determination. Both packaging gas mixtures contributed to a considerable slowing down of the microbial and sensorial quality loss of the investigated seafood products. Results showed that sensorial quality was the subindex that limited their shelf life. In fact, based primarily on microbiological results, samples under MAP remained acceptable up to the end of storage (that is, 14 d), regardless of fish specie. On the other hand, results from sensory analyses showed that chub mackerel fillets in MAP were acceptable up to the 6th storage d, whilst hake fillets, yellow gurnard fillets, and entire cuttlefish became unacceptable after 10 to 11 d. However, compared to control samples, an increase in the sensorial shelf life of MAP samples (ranging from about 95% to 250%) was always recorded. Practical Application: Modified atmosphere packaging (MAP) is an inexpensive and uncomplicated method of extending shelf life of packed seafood. It could gain great attention from the fish industrial sector due to the fact that MAP is a practical and economic technique, realizable by small technical expedients. Moreover, there is great attention from the food industry and retailers to react to the growing demand for convenience food, thus promoting an increase in the assortments of ready-to-cook seafood products.

  15. Endodontic microbiology

    Directory of Open Access Journals (Sweden)

    Narayanan L

    2010-01-01

    Full Text Available Root canal therapy has been practiced ever since 1928 and the success rate has tremendously increased over the years owing to various advancements in the field. One main reason is the complete understanding of the microbiology involved in the endodontic pathology. This has helped us to modify the conventional treatment plans and effectively combat the microorganisms. Now, studies are aiming to explore the characteristics of the "most" resistant organism and the methods to eliminate them. This article gives an insight of the microbiology involved in endodontic pathology and discusses its role in our treatment procedure. Information from original reviews listed in PubMed, published from 1995 to 2010, has been mainly included in this review.

  16. The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

    Directory of Open Access Journals (Sweden)

    Nurfajrin Nisa

    2016-04-01

    Full Text Available Fillet of dory is very easy to be find in Indonesian market with various brand and produsen. Imported dory fillet is preferred by consumer so far because it has a white color compare than local fillets. Color is the important parameter that used by consumers to determine the quality of filet. This study was aimed to determine the quality of local and imported fillets, including protein profile using SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles showed dory fillet contained 13-15 bands. The redness value (a* of local fillet (DN, DL, DM was higher compared others. However, imported fillet (DI had the highest if redness index (a/b. Imported fillet (DI showed the lowest concentration of myoglobin compared other samples.

  17. Seasonal comparison of the diets of juvenile European anchovy Engraulis encrasicolus and sardine Sardina pilchardus in the Gulf of Lions

    Science.gov (United States)

    Costalago, David; Palomera, Isabel; Tirelli, Valentina

    2014-05-01

    Anchovy and sardine in the Mediterranean are known to share the same habitat and, consequently, to interact with one another. These two sympatric pelagic species are planktivorous and consume a wide range of planktonic prey items during all their developmental stages, potentially overlapping their ecological niches, although the feeding interactions between these species have been poorly investigated. Here we compare the dietary habits of the juvenile phases of anchovy and sardine during different seasons in the northwestern Mediterranean Sea, through analysis of their stomach contents and of their feeding-related anatomical characteristics. In this study we show that juveniles of anchovy and sardine do not compete for food, and we describe significant dietary differences between anchovy and sardine due to their different alimentary tract morphology.

  18. Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat.

    Science.gov (United States)

    Zhuang, H; Savage, E M

    2012-07-01

    Four replications were conducted to compare sensory descriptive profiles of cooked boneless skinless chicken breast categorized by fillet (pectoralis major) weight or size. In each replication, 20 heavy fillets, 20 medium fillets, and 20 light fillets (deboned at 6-8 h postmortem) were obtained from a commercial processing plant. Fillets were trimmed and weighed before chosen for each of 3 size categories based on their weight as follows: light, average weight 112 g; medium, average weight 153 g; and heavy, average weight 204 g. Descriptive sensory texture and flavor attributes were measured after the frozen samples were thawed for 24 h at a refrigerated temperature (2°C) and cooked to an endpoint temperature of 78°C. Sensory evaluations were performed by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Our results show that there were differences (P descriptive texture and flavor attributes cohesiveness, hardness, juiciness, cardboardy, and sourness, among the 3 weight categories. The average cohesiveness, hardness, and sourness scores of the heavy and light fillets were higher than the medium fillets. The juiciness score of the heavy fillets was higher than that of the light fillets, and the cardboardy score of the light fillets was higher than those of the medium and heavy fillets. The juiciness score of the medium fillets did not differ from that of either the light or heavy fillets, and there was no difference for cardboardy scores between the medium and heavy fillets. These results indicate that fillet weight or size in the range (95-230 g) assessed in this study may influence sensory descriptive flavor and texture profiles of cooked broiler breast fillets deboned 6 to 8 h postmortem. Current genetic selection of broiler lines based on growth rate and feed efficiency may sacrifice breast meat quality. However, it remains to be determined if the differences in the sensory descriptive evaluation

  19. 77 FR 60675 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

    Science.gov (United States)

    2012-10-04

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam... antidumping duty order on certain frozen fish fillets (``fish'') from the Socialist Republic of Vietnam... request was based.\\3\\ \\1\\ See Notice of Antidumping Duty Order: Certain Frozen Fish Fillets From...

  20. 78 FR 59915 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

    Science.gov (United States)

    2013-09-30

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam...'') of the antidumping duty (``AD'') order on certain frozen fish fillets (``fish fillets'') from the... received an NSR request from Thanh Hung Co., Ltd. D/B/A Thanh Hung Frozen Seafood Processing Import...

  1. 77 FR 27435 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Final Results of the New...

    Science.gov (United States)

    2012-05-10

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Final... order on certain frozen fish fillets (``frozen fish fillets'') from the Socialist Republic of Vietnam..., 2010, through January 31, 2011. \\1\\ See Certain Frozen Fish Fillets From the Socialist Republic...

  2. [Design of a HACCP plan for the industrial process of frozen sardines].

    Science.gov (United States)

    Rosas, Patricia; Reyes, Genara

    2009-09-01

    The Hazard Analysis and Critical Control Point (HACCP) is a system to identify, assess and control the hazards related with production, processing, distribution and consumption in order to get safe food. The aim of this study was to design a HACCP plan for implementing in processing line of frozen whole sardine (Sardinella aurita). The methodology was based in the evaluation of the accomplishment of the pre-requisite programs (GMP/SSOP in a previous study), the application of the principles of the HACCP and the sequence of stages settles down by the COVENIN Venezuelan standard No 3802. Time-temperature was recorded in each processing step. Histamine was determined by VERATOX NEOGEN. Results showed that some sardine batches arrived to the plant with high time-temperature records, finding up to 5 ppm of histamine due to the abuse of temperature during transportation. A HACCP plan is proposed with the scope, the selection of the team, the description of the product and the intended use, the flow diagram of the process, hazard analysis and identification of CCP, monitoring system, corrective actions and records. The potential hazards were identified as pathogen growth, presence of histamine and physical objects in the sardines. The control measures of PCC are referred as control of time-temperature during transportation and processing, monitoring of ice supplies and sanitary conditions in the process.

  3. Monitoring the Freshness of Moroccan Sardines with a Neural-Network Based Electronic Nose

    Directory of Open Access Journals (Sweden)

    Benachir Bouchikhi

    2006-10-01

    Full Text Available An electronic nose was developed and used as a rapid technique to classify thefreshness of sardine samples according to the number of days spent under cold storage (4 ±1°C, in air. The volatile compounds present in the headspace of weighted sardine sampleswere introduced into a sensor chamber and the response signals of the sensors wererecorded as a function of time. Commercially available gas sensors based on metal oxidesemiconductors were used and both static and dynamic features from the sensorconductance response were input to the pattern recognition engine. Data analysis wasperformed by three different pattern recognition methods such as probabilistic neuralnetworks (PNN, fuzzy ARTMAP neural networks (FANN and support vector machines(SVM. The objective of this study was to find, among these three pattern recognitionmethods, the most suitable one for accurately identifying the days of cold storage undergoneby sardine samples. The results show that the electronic nose can monitor the freshness ofsardine samples stored at 4°C, and that the best classification and prediction are obtainedwith SVM neural network. The SVM approach shows improved classificationperformances, reducing the amount of misclassified samples down to 3.75 %.

  4. Forensic microbiology.

    Science.gov (United States)

    Lehman, Donald C

    2012-01-01

    The field of forensic microbiology is fairly new and still evolving. With a threat of bioterror and biocrime, the rapid identification and subtyping of infectious agents is of upmost importance. Microbial genetic analysis is a valuable tool in this arena. The cost to sequence a microbial genome has fallen dramatically in recent years making this method more widely available. Surveillance and vigilance are important as is further research. The United States Department of Homeland Security established the Bioforensics Analysis Center to become the foremost U.S. biodefense research institution involved with bioforensics. Many countries are better prepared for biologic events than ever before, but more work is needed. Most medical laboratory scientists are not familiar with forensic principles or testifying in court. Demonstrating chain of custody and quality assurance are critical so that test results will be admissible in a court of law. The Scientific Working Group on Microbial Genetics and Forensics has published guidelines for forensic microbiology laboratories. Incorporating these guidelines help to provide test results that are useful in legal proceedings. If a laboratory scientist suspects bioterror or biocrime, or other legal case, law enforcement agents must be notified and diagnostic samples preserved. Additional sample testing might be necessary in court cases.

  5. Effects of water extract of propolis on fresh shibuta (Barbus grypus) fillets during chilled storage.

    Science.gov (United States)

    Duman, Muhsine; Özpolat, Emine

    2015-12-15

    The present study examined the effects of water extract of propolis on the chemical, microbiological and sensory quality in vacuum-packed fresh shibuta (Barbus grypus) fillets during storage at 2°C. Treatments in the study included the following: control (P0) without extract of propolis, 0.1 (P1), 0.3 (P3) and 0.5 (P5) % (v/w) the water extract of propolis, respectively. After 24 days of storage, the total volatile basic nitrogen (TVB-N) values were 57.76, 44.66, 42.23 and 36.5mg/100g, and total viable counts (TVC) were 8.9, 8.3, 7.96 and 6.95logcfu/g, for water extract of propolis additions of 0.1 (P1), 0.3 (P3), 0.5 (P5) and 0 (control; P0) % (v/w), respectively. The highest acceptable TVB-N value was adopted as 30 mg/100g, corresponding to shelf lives of 9, 15, 18 and 21 days for P0, P1, P3 and P5, respectively. Addition of 0.1% water extract of propolis extended the product's shelf-life by approximately 6 days, whereas the 0.5% water extract of propolis resulted in a significant shelf-life extension of the shibuta fillets, i.e. by approximately 12 days, according to sensory data, as compared to the control sample. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

    Directory of Open Access Journals (Sweden)

    Nurfajrin Nisa

    2016-04-01

    Full Text Available Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.Imported dory fillet is preferred by consumer so far because it has a white color compare than localfillets. Color is the important parameter that used by consumers to determine the quality of filet. Thisstudy was aimed to determine the quality of local and imported fillets, including protein profile usingSDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profilesshowed dory fillet contained 13-15 bands. The redness value (a* of local fillet (DN, DL, DM was highercompared others. However, imported fillet (DI had the highest if redness index (a/b. Imported fillet (DIshowed the lowest concentration of myoglobin compared other samples.

  7. Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon.

    Science.gov (United States)

    Lerfall, Jørgen; Rotabakk, Bjørn Tore

    2016-03-01

    The impact of increased muscle temperature at the point of filleting on fillet quality of raw- and cold-smoked Atlantic salmon was investigated. Commercially reared fish (5.65 kg, Kf: 1.23, pH: 7.29, muscle temperature: 6.68 ℃) were killed and immediately tempered in three different containers. Muscle temperatures after filleting (muscle pH and the reflective properties of the fillet surface during 14 days' ice storage. Of cold-smoked fillets, however, a more distinct effect of raised temperature was observed on visual perception resulting in lighter and more yellowish cold-smoked fillets after 14 days' storage. In addition, raised temperature also affects the development of muscle pH in cold-smoked fillets during refrigerated storage. No effects of raised muscle temperature were found regarding drip loss, water-holding capacity, or fillet firmness either for raw- or cold-smoked fillets throughout the storage period. © The Author(s) 2015.

  8. Preprinting Microbiology

    Science.gov (United States)

    2017-01-01

    ABSTRACT The field of microbiology has experienced significant growth due to transformative advances in technology and the influx of scientists driven by a curiosity to understand how microbes sustain myriad biochemical processes that maintain Earth. With this explosion in scientific output, a significant bottleneck has been the ability to rapidly disseminate new knowledge to peers and the public. Preprints have emerged as a tool that a growing number of microbiologists are using to overcome this bottleneck. Posting preprints can help to transparently recruit a more diverse pool of reviewers prior to submitting to a journal for formal peer review. Although the use of preprints is still limited in the biological sciences, early indications are that preprints are a robust tool that can complement and enhance peer-reviewed publications. As publishing moves to embrace advances in Internet technology, there are many opportunities for preprints and peer-reviewed journals to coexist in the same ecosystem. PMID:28536284

  9. Effect of pomegranate (Punica granutum) and rosemary (Rosmarinus officinalis L.) extracts on shelf-life for chilled Greenland halibut (Reinhardtius hippoglossoides) fillets in modified atmosphere packaging at 2 ºC

    DEFF Research Database (Denmark)

    Ünalan, U.; Dalgaard, Paw; Korel, F.

    2011-01-01

    ) at 2 °C. Parameters that were monitored were: microbiological (aerobic plate counts (APC), lactic acid bacteria (LAB), Lactobacillus spp., and Photobacterium phosphoreum), biochemical (pH, thio-barbituric acid (TBA), trimethylamine (TMA) and total-volatile-nitrogen (TVN)), and sensory (color, flavor...... and texture) attributes. For microbiological results, irrespective of treatments, APC reached levels ≥107 CFU/g during storage. The spoilage microflora of fillets in MAP was dominated by LAB, but the concentration of Lactobacillus was very low. During storage, P.phosphoreum was not detected in any sample...

  10. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus fillets stored in ice

    Directory of Open Access Journals (Sweden)

    Saraí CHAPARRO-HERNÁNDEZ

    2015-01-01

    Full Text Available Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C in combination with carvacrol (CAR on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR. At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB. The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.

  11. Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

    Science.gov (United States)

    Cyprian, Odoli O; Van Nguyen, Minh; Sveinsdottir, Kolbrun; Jonsson, Asbjorn; Tomasson, Tumi; Thorkelsson, Gudjon; Arason, Sigurjon

    2015-01-01

    Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets. PMID:26405526

  12. Applying different methods to evaluate the freshness of large yellow croacker (Pseudosciaena crocea) fillets during chilled storage.

    Science.gov (United States)

    Zhao, Jin; Li, Jianrong; Wang, Jinlin; Lv, Weijin

    2012-11-14

    The freshness of large yellow croaker ( Pseudosciaena crocea ) fillets was evaluated over 20 days of chilled storage under vacuum packaging. The physicochemical properties [pH, K value, thiobarbituric acid (TBA), texture profile analyses (TPA), color], microbiological properties [total viable count (TVC)], sensory attributes, transcriptomics (levels of transcripts coding for cathepsin L), and functional properties of proteins [emulsion activity (EA) and emulsion stability (ES)] were assessed at 0, 5, 10, 15, and 20 days of storage. This study also investigated the effect of the storage time on fish muscle proteome in large yellow croaker using two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization time-of-flight tandem mass spectrometry (MALDI-TOF-MS/MS). The parameters that were the most sensitive to storage duration were color (C*(ab)), TPA (springiness, chewiness, and resilience), pH, K value, TVC, levels of transcripts coding for cathepsin L, EA, ES, and sensory attributes. The three altered proteins were successfully identified. Therefore, these parameters might be considered suitable indicators for evaluating the freshness of large yellow croaker fillets during chilled storage under vacuum packaging.

  13. Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

    Directory of Open Access Journals (Sweden)

    Dian Prima Christiani Hulu

    2017-04-01

    Full Text Available The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs, particularlyeicosapentaenoic acid (EPA and docosahexaenoic acid (DHA. Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS. Fish oil purification was done by degumming of 5% H2O,  followedby sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatmentwas at  concentration of 5%  sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14  mEq/kg.

  14. Production and characterization of refined oils obtained from Indian oil sardine (Sardinella longiceps).

    Science.gov (United States)

    Chakraborty, Kajal; Joseph, Deepu

    2015-01-28

    Crude Sardinella longiceps oil was refined in different stages such as degumming, neutralization, bleaching, and deodorization. The efficiency of these processes was evaluated on the basis of free fatty acid (FFA), peroxide (PV), p-anisidine (pAV), total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS) values, Lovibond CIE-L*a*b* color analyses, and (1)H NMR or GC-MS experiments. The utilities of NMR-based proton signal characteristics as new analytical tools to understand the signature peaks and relative abundance of different fatty acids and monitoring the refining process of fish oil have been demonstrated. Phosphoric acid (1%) was found to be an effective degumming reagent to obtain oil with the lowest FFA, PV, pAV, TOTOX, and TBARS values and highest color reduction. Significant reduction in the contents of hydrocarbon functionalities as shown by the decrease in proton integral in the characteristic (1)H NMR region was demonstrated by using 1% H3PO4 during the course of the degumming process. A combination (1.25:3.75%) of activated charcoal and Fuller's earth at 3% concentration for a stirring time of 40 min was found to be effective in bleaching the sardine oil. This study demonstrated that unfavorable odor-causing components, particularly low molecular weight carbonyl compounds, could successfully be removed by the refining process. The alkane-dienals/alkanes, which cause unfavorable fishy odors, were successfully removed by distillation (100 °C) under vacuum with aqueous acetic acid solution (0.25 N) to obtain greater quality of refined sardine oil, a rich source of essential fatty acids and improved oxidative stability. The present study demonstrated that the four-stage refinement process of sardine oil resulted in a significant improvement in quality characteristics and nutritional values, particularly n-3 PUFAs, with improved fish oil characteristics for use in the pharmaceutical and functional food industries.

  15. Relative role of life-history traits and historical factors in shaping genetic population structure of sardines (Sardina pilchardus

    Directory of Open Access Journals (Sweden)

    Zardoya Rafael

    2007-10-01

    Full Text Available Abstract Background Marine pelagic fishes exhibit rather complex patterns of genetic differentiation, which are the result of both historical processes and present day gene flow. Comparative multi-locus analyses based on both nuclear and mitochondrial genetic markers are probably the most efficient and informative approach to discerning the relative role of historical events and life-history traits in shaping genetic heterogeneity. The European sardine (Sardina pilchardus is a small pelagic fish with a relatively high migratory capability that is expected to show low levels of genetic differentiation among populations. Previous genetic studies based on meristic and mitochondrial control region haplotype frequency data supported the existence of two sardine subspecies (S. p. pilchardus and S. p. sardina. Results We investigated genetic structure of sardine among nine locations in the Atlantic Ocean and Mediterranean Sea using allelic size variation of eight specific microsatellite loci. Bayesian clustering and assignment tests, maximum likelihood estimates of migration rates, as well as classical genetic-variance-based methods (hierarchical AMOVA test and RST pairwise comparisons supported a single evolutionary unit for sardines. These analyses only detected weak but significant genetic differentiation, which followed an isolation-by-distance pattern according to Mantel test. Conclusion We suggest that the discordant genetic structuring patterns inferred based on mitochondrial and microsatellite data might indicate that the two different classes of molecular markers may be reflecting different and complementary aspects of the evolutionary history of sardine. Mitochondrial data might be reflecting past isolation of sardine populations into two distinct groupings during Pleistocene whereas microsatellite data reveal the existence of present day gene flow among populations, and a pattern of isolation by distance.

  16. Spatial distribution of sardine and anchovy early life stages along the eastern Adriatic Sea

    Directory of Open Access Journals (Sweden)

    Barbara Zorica

    2015-10-01

    Full Text Available Despite long-term investigations of the Adriatic Sea in general and extensive research on sardine and anchovy as ecologically and economically important fish species, knowledge concerning their spawning ecology, precisely their possible spawning grounds, is still incomplete. Therefore, two scientific surveys (January, July 2012 were performed, as target species spawn during different periods of the year (sardine - October to April (Sinovčić et al., 2007 and anchovy - April to September (Zorica et al., 2013. Throughout these surveys, standard vertical plankton tows were made during the daylight at 72 stations in January and 60 stations in July using a WP2 sampler (mouth opening, 0.255 m2; mesh size, 0.200 mm. WP2 net was put vertically down during the calm sea to a depth of 100 m or to 5 m above the seabed in relatively shallow marine area (less than 100 m. Plankton samples were preserved in 4% buffered formalin and transported to the laboratory where they were analysed. Throughout ichtyoplankton analysis of samples collected during the winter survey a total of 506 sardine eggs and 348 larvae were sorted out. The mean sardine egg and larval abundance in the analysed period at positive stations was 57.8 +/- 77.4 eggs/m2 and 29 +/- 25.85 larvae/m2, with peaks of 396 eggs/m2 and 108 larvae/m2 at positive sampling stations. Concerning the summer survey and anchovy early life stages from obtained samples 1489 anchovy eggs and 1036 larvae were isolated. Average abundance of anchovy eggs and larvae was 145.26 +/- 201.27eggs/m2 and 115.11+/- 162.32 larvae/m2, respectively. The highest values of mentioned parameters at positive stations were 800 eggs/m2 and 952 larvae/m2. According to obtained results and their processing within Ocean Data View (odv.awi.de, revile that both species during 2012 spawn above the whole continental shelf and the areas of higher early life stages abundance overlap.

  17. Análise econômica da produção da sardinha na região sudeste do Brasil Economical analysis of the sardine yield in southeastern Brazil

    Directory of Open Access Journals (Sweden)

    Yasunobu Matsuura

    1981-06-01

    Full Text Available A surplus-yield model of Schaefer (1954; 1957 was used to study a maximum sustainable yield of the Brazilian sardine. Applying the prices of sardine and operation cost, an economical yield of sardine was discussed. The maximum sustainable yield of sardine was estimated on 173 thousands metric tons and the optimum fishing effort was 28,292 sets of net. With the operation cost of Cr$ 71,040.00 per cruise, the price of sardine has to be higher than Cr$ 10,00/kg.

  18. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets.

    Science.gov (United States)

    Emir Çoban, Ozlem; Patir, Bahri; Yilmaz, Okkeş

    2014-10-01

    This study was investigated the effects of some oils on chemical, microbiological and sensory quality in vacuum packed smoked rainbow trout (Oncorhynchus mykiss W.1792) fillets. Acceptability scores for appearance, taste and odour of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 56 days for the untreated samples, after 84 days for with rosemary and thyme oil-treated samples after 98 days for with sage oil-treated and after 112 days for with clove oil-treated samples. Significant differences were not found between groups as microbiological (p > 0.05). However, significant differences were found both among groups and during the storage in term of TBA (thiobarbituric acid) and PV (peroxide value), FFA (free fatty acid) values (p Essential oils as natural antioxidant can be used in conjunction with vacuum packed to enhance hot smoked fish quality.

  19. Fatigue Analysis of Load-Carrying Fillet Welds

    DEFF Research Database (Denmark)

    Sørensen, John Dalsgaard; Tychsen, Jesper; Andersen, Jens Ulfkjær

    2006-01-01

    is a doubler plate connection, which is often applied in connection with modifications of offshore structures. As a part of the present work, fatigue tests have been performed with test specimens fabricated by the current industry standard for welded offshore steel structures. The fatigue tests show......The fatigue strength of load-carrying fillet welds is, in most codes of practice, performed neglecting the influence of bending in the weld throat section. However, some commonly applied structural details give rise to significant bending in the weld throat section. An example of such a detail...... that the degree of bending (DOB) has an influence on the fatigue lifetime. The fatigue lifetime decreases significantly when increasing the bending stress. In order to take into account the effect of the bending, a new fatigue stress definition applicable for fillet welds failing through the weld is presented...

  20. Mixed layer depth variations in the Kuroshio Extension in relation to Japanese sardine

    Science.gov (United States)

    Yasuda, I.; Nishikawa, H.; Itoh, S.

    2008-12-01

    Mixed layer depths in and south of the Kuroshio Extension changed from deep to shallow states in the late- 1980s and early-1990s. This change corresponded to the collapse of Japanese sardine (Sardinops melanostictus). This mixed layer shoaling was accompanied by lower temperature in 200-400m depths and higher temperature near the surface. Wintertime field survey in 2006 (Hakuho-maru KH06-1 cruise) demonstrated that late winter maximum mixed layer depth reach deeper with the greater isothermal depth of 14-15degC and higher temperature in 300-400m depth. High-resolution ocean model hindcast data suggests that the accelerated near-surface Kuroshio/Kuroshio Extension associated with the elevated sea-surface height anomaly enhanced the heat transport near the surface. This greater heat advection near the surface overrides the cooler subtropical mode water that was created in the previous years possibly causes the shallower winter mixed layer and collapse of the Japanese sardine.

  1. Gene expression profiling of soft and firm Atlantic salmon fillet.

    Directory of Open Access Journals (Sweden)

    Thomas Larsson

    Full Text Available Texture of salmon fillets is an important quality trait for consumer acceptance as well as for the suitability for processing. In the present work we measured fillet firmness in a population of farmed Atlantic salmon with known pedigree and investigated the relationship between this trait and gene expression. Transcriptomic analyses performed with a 21 K oligonucleotide microarray revealed strong correlations between firmness and a large number of genes. Highly similar expression profiles were observed in several functional groups. Positive regression was found between firmness and genes encoding proteasome components (41 genes and mitochondrial proteins (129 genes, proteins involved in stress responses (12 genes, and lipid metabolism (30 genes. Coefficients of determination (R(2 were in the range of 0.64-0.74. A weaker though highly significant negative regression was seen in sugar metabolism (26 genes, R(2 = 0.66 and myofiber proteins (42 genes, R(2 = 0.54. Among individual genes that showed a strong association with firmness, there were extracellular matrix proteins (negative correlation, immune genes, and intracellular proteases (positive correlation. Several genes can be regarded as candidate markers of flesh quality (coiled-coil transcriptional coactivator b, AMP deaminase 3, and oligopeptide transporter 15 though their functional roles are unclear. To conclude, fillet firmness of Atlantic salmon depends largely on metabolic properties of the skeletal muscle; where aerobic metabolism using lipids as fuel, and the rapid removal of damaged proteins, appear to play a major role.

  2. Spatially-explicit bioenergetics of Pacific sardine in the Southern California Bight: are mesoscale eddies areas of exceptional prerecruit production?

    Science.gov (United States)

    Logerwell, Elizabeth A.; Lavaniegos, Bertha; Smith, Paul E.

    Previous research shows that offshore mesoscale eddies in the Southern California Bight region are areas where sardine larval abundance is significantly increased relative to inshore, slope and surrounding offshore waters. In order for mesoscale eddies to be a mechanism linking climate and sardine population variability they must be areas of exceptional prerecruit production. Temperature and prey data from various Southern California Bight (SCB) habitats, including offshore eddies, were applied to a spatially-explicit bioenergetic model which predicts sardine prerecruit growth potential. Growth potential was similar in inshore, slope, and eddy regions (11% and 12% day -1), and was lower in the offshore region, 9% day -1. To estimate production in eddy and non-eddy habitats, growth potential was multiplied by habitat-specific estimates of sardine larval biomass from at-sea surveys. A production index, a measure of potential production resulting from individual growth rate potential and local abundance, was greater in the model cyclonic eddy than in all other regions by more than an order of magnitude. In fact, the production index in the eddy was four times greater than in all other regions combined.

  3. Dietary sardine protein lowers insulin resistance, leptin and TNF-α and beneficially affects adipose tissue oxidative stress in rats with fructose-induced metabolic syndrome.

    Science.gov (United States)

    Madani, Zohra; Louchami, Karim; Sener, Abdullah; Malaisse, Willy J; Ait Yahia, Dalila

    2012-02-01

    The present study aims at exploring the effects of sardine protein on insulin resistance, plasma lipid profile, as well as oxidative and inflammatory status in rats with fructose-induced metabolic syndrome. Rats were fed sardine protein (S) or casein (C) diets supplemented or not with high-fructose (HF) for 2 months. Rats fed the HF diets had greater body weight and adiposity and lower food intake as compared to control rats. Increased plasma glucose, insulin, HbA1C, triacylglycerols, free fatty acids and impaired glucose tolerance and insulin resistance was observed in HF-fed rats. Moreover, a decline in adipose tissues antioxidant status and a rise in lipid peroxidation and plasma TNF-α and fibrinogen were noted. Rats fed sardine protein diets exhibited lower food intake and fat mass than those fed casein diets. Sardine protein diets diminished plasma insulin and insulin resistance. Plasma triacylglycerol and free fatty acids were also lower, while those of α-tocopherol, taurine and calcium were enhanced as compared to casein diets. Moreover, S-HF diet significantly decreased plasma glucose and HbA1C. Sardine protein consumption lowered hydroperoxide levels in perirenal and brown adipose tissues. The S-HF diet, as compared to C-HF diet decreased epididymal hydroperoxides. Feeding sardine protein diets decreased brown adipose tissue carbonyls and increased glutathione peroxidase activity. Perirenal and epididymal superoxide dismutase and catalase activities and brown catalase activity were significantly greater in S-HF group than in C-HF group. Sardine protein diets also prevented hyperleptinemia and reduced inflammatory status in comparison with rats fed casein diets. Taken together, these results support the beneficial effect of sardine protein in fructose-induced metabolic syndrome on such variables as hyperglycemia, insulin resistance, hyperlipidemia and oxidative and inflammatory status, suggesting the possible use of sardine protein as a protective

  4. Effect of different types of coatings on texture and nutritional properties of canned Portuguese sardines (Sardina pilchardus

    Directory of Open Access Journals (Sweden)

    Rita Pinheiro

    2014-06-01

    Full Text Available Canned foods have a long history of success and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Interest in fish consumption has increased in recent years due to the wide range of its health benefits. In addition to fresh product, canned fish enables a delayed consumption of this appreciated kind of food. Among the different types of fish, in Portugal, the most used in canning manufacture are sardines, tuna, anchovies, mackerels. Vegetable oils and tomato sauce are usually adopted as coatings (liquid medium. In fact, oil has a preserving effect and contributes to make the product more palatable. Its protective action lies in the ability to insulate products from air, rather than having an active bacteriostatic or bactericidal action. Among the different types of coatings the most commonly used in canning are: olive oil, seed oils and different sauces, such as tomato sauce. Tomato sauce has also vegetable oil on its formulation. The amount of coating substance can affect the nutritional composition as well as texture properties of the sardines. The aim of this work was to investigate the effect of different types of coatings on texture and nutritional properties of whole, skinless and boneless canned Portuguese Sardines (Sardina pilchardus. An experimental investigation was carried out to assess the protein, lipid, carbohydrates and ash content, texture and colour profile of canned sardine with different kinds of coatings: olive oil, sunflower oil and tomato sauce. The obtained results showed that protein and carbohydrates content were not significantly influenced by the coating used, varying between 5%-8% and13%-18%, respectively. For the moisture content it was found that the samples with tomato sauce were 2.2-fold higher than the samples with sunflower oil, and 1.3-fold higher than the samples with olive oil, independently of being whole, skinless or boneless sardine. As

  5. Interannual Changes in Biomass Affect the Spatial Aggregations of Anchovy and Sardine as Evidenced by Geostatistical and Spatial Indicators.

    Directory of Open Access Journals (Sweden)

    Marco Barra

    Full Text Available Geostatistical techniques were applied and a series of spatial indicators were calculated (occupation, aggregation, location, dispersion, spatial autocorrelation and overlap to characterize the spatial distributions of European anchovy and sardine during summer. Two ecosystems were compared for this purpose, both located in the Mediterranean Sea: the Strait of Sicily (upwelling area and the North Aegean Sea (continental shelf area, influenced by freshwater. Although the biomass of anchovy and sardine presented high interannual variability in both areas, the location of the centres of gravity and the main spatial patches of their populations were very similar between years. The size of the patches representing the dominant part of the abundance (80% was mostly ecosystem- and species-specific. Occupation (area of presence appears to be shaped by the extent of suitable habitats in each ecosystem whereas aggregation patterns (how the populations are distributed within the area of presence were species-specific and related to levels of population biomass. In the upwelling area, both species showed consistently higher occupation values compared to the continental shelf area. Certain characteristics of the spatial distribution of sardine (e.g. spreading area, overlapping with anchovy differed substantially between the two ecosystems. Principal component analysis of geostatistical and spatial indicators revealed that biomass was significantly related to a suite of, rather than single, spatial indicators. At the spatial scale of our study, strong correlations emerged between biomass and the first principal component axis with highly positive loadings for occupation, aggregation and patchiness, independently of species and ecosystem. Overlapping between anchovy and sardine increased with the increase of sardine biomass but decreased with the increase of anchovy. This contrasting pattern was attributed to the location of the respective major patches

  6. Aquatic Microbiology Laboratory Manual.

    Science.gov (United States)

    Cooper, Robert C.; And Others

    This laboratory manual presents information and techniques dealing with aquatic microbiology as it relates to environmental health science, sanitary engineering, and environmental microbiology. The contents are divided into three categories: (1) ecological and physiological considerations; (2) public health aspects; and (3)microbiology of water…

  7. 75 FR 38985 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Final Results of the Fifth...

    Science.gov (United States)

    2010-07-07

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Final... review of the antidumping duty order on certain frozen fish fillets from the Socialist Republic of Vietnam (``Vietnam''). See Notice of Antidumping Duty Order: Certain Frozen Fish Fillets From...

  8. 76 FR 61088 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of New Shipper...

    Science.gov (United States)

    2011-10-03

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam... certain frozen fish fillets from the Socialist Republic of Vietnam, received between August 3, 2011 and... frozen fish fillets from the Socialist Republic of Vietnam was published in the Federal Register...

  9. Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

    Science.gov (United States)

    Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA), a band threshold method was applied to the first prin...

  10. 77 FR 20008 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

    Science.gov (United States)

    2012-04-03

    ... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam... antidumping duty order on certain frozen fish fillets (``fish'') from the Socialist Republic of Vietnam... upon which the requests were based. \\1\\ See Notice of Antidumping Duty Order: Certain Frozen...

  11. Incorporation of conjugated linoleic acid (CLA and α-linolenic acid (LNA in pacu fillets

    Directory of Open Access Journals (Sweden)

    Deoclécio José Barilli

    2014-03-01

    Full Text Available The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoic acid, and the total omega-3 (n-3 fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporation of conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched with conjugated linoleic acid and α-linolenic acid results in the incorporation of these acids in the of pacu fish fillets, improving their nutritional quality.

  12. Exploitation des larves de sardine Limnothrissa miodon au lac Kivu (R.D.C. : danger potentiel ?

    Directory of Open Access Journals (Sweden)

    Kaningini, M.

    1997-01-01

    Full Text Available Larva's Catch of Sardine Limnothrissa miodon in Lake Kivu (RD Congo : Potential Danger ?. Commercial frog farms exist in several countries. It seems hopeless believing that frog leg consumption can be prohibited, and the solution is probably a very strict control of the origin of the legs sold and imported. Uncontrolled hunting-poaching of frogs should be replaced by sustainable and rational breeding of frogs for sale. A large frog farm located near Singapore is described with the infrastructure and the management of the production. The two species bred are the American and the Asian bull-frogs Rana catesbeiana and R. tigerina. It is also mentioned that appropriate slaughtering techniques exist for frogs based on same guidelines as for conventional farm animals.

  13. Assessing the quality of sardine based on biogenic amines using a fuzzy logic model.

    Science.gov (United States)

    Zare, Davood; Ghazali, H M

    2017-04-15

    There is an increasing concern about the quality and quality assessment procedures of seafood. In the present study, a model to assess fish quality based on biogenic amine contents using fuzzy logic model (FLM) is proposed. The fish used was sardine (Sardinella sp.) where the production of eight biogenic amines was monitored over fifteen days of storage at 0, 3 and 10°C. Based on the results, histamine, putrescine and cadaverine were selected as input variables and twelve quality grades were considered for quality of fish as output variables for the FLM. Input data were processed by rules established in the model and were then defuzzified according to defined output variables. Finally, the quality of fish was evaluated using the designed model and Pearson correlation between storage times with quality of fish showed r=0.97, 0.95 and 1 for fish stored at 0, 3 and 10°C, respectively. Copyright © 2016. Published by Elsevier Ltd.

  14. The use of pelagic fish as proxies of environmental contamination: a case study with sardine populations

    Directory of Open Access Journals (Sweden)

    Bruno Silva Nunes

    2015-12-01

    Full Text Available The use of bioindicators to analyze marine ecosystems contamination is often made difficult due to the absence of appropriate species. Pelagic fish species, captured by commercial fishing fleets around the world, can be successfully used to assess contaminant levels, by determining their body burden in specific compounds. However the study of biological responses elicited by such compounds, through the analysis of biomarkers, is highly dependent on the physiological and reproductive status of the organisms. Such confounding factors elicit seasonal fluctuations that difficult the extrapolation of data. Sardine (Sardina pilchardus is a marine species common in the North Atlantic Ocean, being easily available through commercial fisheries. The present work intended to explore the potential of this species in biomonitoring studies, by simultaneously using enzymatic biomarkers and condition indices determined in fish landed in three commercial harbors along the west coast of Portugal. This strategy allowed devising spatial and temporal patterns in the sardine metapopulation. Results evidenced significant variability in both biochemical and physiological profiles of the fish, which were coherent among all sampling sites. Throughout the year, large seasonal differences for most markers were reported, which were strongly linked to the reproductive cycle and its physiological consequences (acquisition of energy, mobilization of energy reserves, etc.. It was possible to conclude that seasonality acts as a strong factor underlying chronological physiological adaptations, influencing biochemical markers that are usually employed as indicators of contamination. These effects can limit the usefulness of such a biomarker approach unless seasonality is not accounted for, and if no background values are known from previous studies. In this sense, studies such as this are pivotal to establish a baseline for biomonitoring studies. Also, despite the difficulty in

  15. Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

    OpenAIRE

    Klomklao, Sappasith; Benjakul, Soottawat; Visessanguan, Wonnop; Kishimura, Hideki; Simpson, Benjamin K.

    2006-01-01

    The effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis), at levels of 0%, 10% and 20%, on the liquefaction and characteristics of fish sauce produced from the sardine (Sardinella gibbosa) with different salt concentrations (15%, 20% and 25%) were monitored during fermentation for 180 days. Fish sauces prepared from sardine with spleen supplementation contained greater total nitrogen, amino nitrogen, formaldehyde nitrogen and ammonia nitrogen than did those without spleen a...

  16. A study of the life history of Brazilian sardines, Sardinella aurita: I. Distribution and abundance of sardine eggs in the region of Ilha Grande, Rio de Janeiro

    Directory of Open Access Journals (Sweden)

    Yasunobu Matsuura

    1971-06-01

    Full Text Available Distribution and abundance of sardine eggs in the Ilha Grande region, Rio de Janeiro, Brazil, were studied during five cruises for the 1969 1970 period. Using the shipboard fertilized eggs and the planktonic eggs, morphological descriptions of Brazilian sardine eggs are given. Spawning occurs during the summer from September to March in the coastal water off Ilha Grande to Ilha de São Sebastião down to a depth of 100 meters. Spawning may take place a few hours prior to midnight. lt was noticed that spawning has a close relationship to an area of cold water up welling. Spawning groups are isolated and spawning is small in scale in this region. Temperature and salinity in the spawning area range between 18-24ºC and 35.1-35.9‰ respectively.O presente trabalho apresenta um estudo da fase inicial do ciclo de vida da sardinha (Projeto SOL e verifica o seu potencial re produtivo ("spawning power" na costa sul do Brasil. Cinco viagens à região da Ilha Gran de foram realizadas com o N/Oc. " Prof. W. Besnard" e barco "Emilia". Os resultados estão resumidos, a seguir: 1. Os ovos sao esféricos e o espaço pe rivitelino é amplo. O diâmetro medio dos ovos e de 1,18 mm, cuja distribuição é de 1,00 - 1,32 mm. O espaço perivitelino mede, em média, 0,143 mm, com distribuição entre 0,061-0,254 mm. Geralmente o glóbulo de oleo é único, porém, às vezes apresenta-se segmentado em dois ou três. O seu diâmetro médio é de 0,140 mm, com distribuição entre 0,091 0,182 mm. 2. Podemos supor que a hora de desova da sardinha, nesta região, é pouco antes da meia-noite. Os ovos coletados numa mesma área e num mesmo dia, provenientes de um mesmo grupo de "desovantes", foram classificados em grupos de sardinhas que desovaram na área durante uma viagem de pesquisa. O tamanho dos cardumes de sardinha "desovante" não é grande como os da sardinha da Califórnia. 3. A área de desova, sôbre a plataforma continental, estende-se desde a Ilha de S

  17. Effects of Technological Parameters and Fishing Ground on Quality Attributes of Thawed, Chilled Cod Fillets Stored in Modified Atmosphere Packaging

    DEFF Research Database (Denmark)

    Bøknæs, Niels; Østerberg, Carsten; Sørensen, Rie

    2001-01-01

    Effects were studied of various technological parameters and fishing ground on quality attributes of thawed, chilled cod fillets stored in modified atmosphere packaging Frozen fillets of Baltic Sea and Barents Sea cod, representing two commercial fishing grounds, were used as raw material...... frozen storage is more appropriate for manufacturing of thawed chilled MAP cod fillets. During chill storage of thawed MAP Barents Sea fillets previously kept at -30degreesC for 15 weeks, significant growth of Photobacterium phosphoreum and production of trimethylamine were observed. Oil the contrary, P....... phosphoreum growth and trimethylamine production in thawed and chill-stored MAP Baltic Sea cod fillets were strongly inhibited after as little as 4 weeks of frozen storage at -30degreesC. Contents of trimethylamine oxide and NaCl were substantially higher in fillets of Barents Sea cod compared to fillets...

  18. Using Plate Finite Elements for Modeling Fillets in Design, Optimization, and Dynamic Analysis

    Science.gov (United States)

    Brown, A. M.; Seugling, R. M.

    2003-01-01

    A methodology has been developed that allows the use of plate elements instead of numerically inefficient solid elements for modeling structures with 90 degree fillets. The technique uses plate bridges with pseudo Young's modulus (Eb) and thickness (tb) values placed between the tangent points of the fillets. These parameters are obtained by solving two nonlinear simultaneous equations in terms of the independent variables rlt and twallt. These equations are generated by equating the rotation at the tangent point of a bridge system with that of a fillet, where both rotations are derived using beam theory. Accurate surface fits of the solutions are also presented to provide the user with closed-form equations for the parameters. The methodology was verified on the subcomponent level and with a representative filleted structure, where the technique yielded a plate model exhibiting a level of accuracy better than or equal to a high-fidelity solid model and with a 90-percent reduction in the number of DOFs. The application of this method for parametric design studies, optimization, and dynamic analysis should prove extremely beneficial for the finite element practitioner. Although the method does not attempt to produce accurate stresses in the filleted region, it can also be used to obtain stresses elsewhere in the structure for preliminary analysis. A future avenue of study is to extend the theory developed here to other fillet geometries, including fillet angles other than 90 and multifaceted intersections.

  19. Pedicled fillet of leg flap for extensive pressure sore coverage.

    Science.gov (United States)

    Jandali, Shareef; Low, David W

    2009-10-27

    Multiple large decubitus ulcers present a reconstructive challenge to the plastic surgeon. When stage IV pressure sores become recurrent or extensive, traditional flaps either have already been exhausted or would not be sufficient to cover the defect. A retrospective review was performed on all paraplegic patients who had chronic, extensive, and stage IV decubitus ulcers, and underwent reconstruction using a pedicled continuous musculocutaneous flap of the entire leg between 1998 and 2007. The extent and size of the debrided pressure sores, number of previous flap reconstructions, intraoperative blood loss, postoperative complications, and years of follow-up were all recorded. A description of the operative technique is also given. Four patients underwent a total leg fillet flap in the study period, with follow-up ranging from 2 to 7 years. Indications included extensive and bilateral trochanteric, sacral, and ischial pressure sores. Complications included intraoperative blood loss and postoperative heterotopic calcification. The total leg fillet flap is a very large and robust flap that offers paraplegic patients coverage of extensive stage IV pressure sores of the trochanteric, sacral, and ischial areas.

  20. Hidden Diversity in Sardines: Genetic and Morphological Evidence for Cryptic Species in the Goldstripe Sardinella, Sardinella gibbosa (Bleeker, 1849)

    Science.gov (United States)

    Thomas, Rey C.; Willette, Demian A.; Carpenter, Kent E.; Santos, Mudjekeewis D.

    2014-01-01

    Cryptic species continue to be uncovered in many fish taxa, posing challenges for fisheries conservation and management. In Sardinella gibbosa, previous investigations revealed subtle intra-species variations, resulting in numerous synonyms and a controversial taxonomy for this sardine. Here, we tested for cryptic diversity within S. gibbosa using genetic data from two mitochondrial and one nuclear gene regions of 248 individuals of S. gibbosa, collected from eight locations across the Philippine archipelago. Deep genetic divergence and subsequent clustering was consistent across both mitochondrial and nuclear markers. Clade distribution is geographically limited: Clade 1 is widely distributed in the central Philippines, while Clade 2 is limited to the northernmost sampling site. In addition, morphometric analyses revealed a unique head shape that characterized each genetic clade. Hence, both genetic and morphological evidence strongly suggests a hidden diversity within this common and commercially-important sardine. PMID:24416271

  1. Hidden diversity in sardines: genetic and morphological evidence for cryptic species in the goldstripe sardinella, Sardinella gibbosa (Bleeker, 1849.

    Directory of Open Access Journals (Sweden)

    Rey C Thomas

    Full Text Available Cryptic species continue to be uncovered in many fish taxa, posing challenges for fisheries conservation and management. In Sardinella gibbosa, previous investigations revealed subtle intra-species variations, resulting in numerous synonyms and a controversial taxonomy for this sardine. Here, we tested for cryptic diversity within S. gibbosa using genetic data from two mitochondrial and one nuclear gene regions of 248 individuals of S. gibbosa, collected from eight locations across the Philippine archipelago. Deep genetic divergence and subsequent clustering was consistent across both mitochondrial and nuclear markers. Clade distribution is geographically limited: Clade 1 is widely distributed in the central Philippines, while Clade 2 is limited to the northernmost sampling site. In addition, morphometric analyses revealed a unique head shape that characterized each genetic clade. Hence, both genetic and morphological evidence strongly suggests a hidden diversity within this common and commercially-important sardine.

  2. Automation in Clinical Microbiology

    Science.gov (United States)

    Ledeboer, Nathan A.

    2013-01-01

    Historically, the trend toward automation in clinical pathology laboratories has largely bypassed the clinical microbiology laboratory. In this article, we review the historical impediments to automation in the microbiology laboratory and offer insight into the reasons why we believe that we are on the cusp of a dramatic change that will sweep a wave of automation into clinical microbiology laboratories. We review the currently available specimen-processing instruments as well as the total laboratory automation solutions. Lastly, we outline the types of studies that will need to be performed to fully assess the benefits of automation in microbiology laboratories. PMID:23515547

  3. ANALYTICAL MICROBIOLOGY LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — This laboratory contains equipment that performs a broad array of microbiological analyses for pathogenic and spoilage microorganisms. It performs challenge studies...

  4. Environmental Microbiology Laboratory

    Data.gov (United States)

    Federal Laboratory Consortium — The Environmental Microbiology Laboratory, located in Bldg. 644 provides a dual-gas respirometer for measurement of oxygen consumption and carbon dioxide evolution...

  5. Variation and Pearson correlation coefficients of Warner-Bratzler shear force measurements within broiler breast fillets.

    Science.gov (United States)

    Zhuang, H; Savage, E M

    2009-01-01

    Measurements of texture properties related to tenderness at different locations within deboned broiler breast fillets have been used to validate techniques for texture analysis and establish correlations between different texture evaluation methods. However, it has been demonstrated that meat texture can vary from location to location within individual muscles. The objective of our study was to investigate the intramuscular variation and Pearson correlation coefficients of Warner-Bratzler (WB) shear force measurements within early deboned broiler breast fillets and the effect of deboning time and cold storage on the variation and correlation coefficients. Broiler breast fillets were removed from carcasses early postmortem (2 h) and later postmortem (24 h). Storage treatments of the 2 h samples included 0 d, 7 d at 3 degrees C, 7 d at -20 degrees C, and 6 d at -20 degrees C plus 1 d at 3 degrees C. The WB shears of cooked fillets were measured using a TA-XTPlus Texture Analyzer and a TA-7 WB shear type blade. Our results showed that although the average WB shear force values differed within the 0-d, 2-h fillets, compared with the variation among the fillets within the treatment, the difference within a fillet is still evidently small. The Pearson correlation coefficients were significant between the locations; however, values of the correlation coefficients depended on the paired locations. Location differences in the WB shear values and the correlation coefficient values between them changed with deboning time and cold storage. These results demonstrate that the variation of WB shear force measurements is substantial within early deboned broiler breast fillets and the Pearson correlation coefficient values of the measurements vary among the locations. Both the variation and the Pearson correlation coefficients can be affected by postmortem aging time and storage. The differences in the means between the locations in early deboned breasts are much smaller than the

  6. Quantifying the predation on sardine and hake by cetaceans in the Atlantic waters of the Iberian peninsula

    Science.gov (United States)

    Begoña Santos, M.; Saavedra, Camilo; Pierce, Graham J.

    2014-08-01

    Construction of ecosystem models requires detailed information on trophic interactions which may not be readily available, especially for top predators such as cetaceans. Such information can also be useful to estimate natural mortality (M) for fish stock assessments and to evaluate the potential for competition between cetaceans and fisheries. In the present paper we provide estimates and confidence limits, taking into account sampling error, for consumption of fish by the four most common cetaceans along the Atlantic coast of the Iberian Peninsula, while highlighting the uncertainties and biases inherent in the information presently available on energy requirements, diet and population size. We estimated that common dolphins (Delphinus delphis) consume around 6800 (95% CI, 4871-9476) tons of sardine (Sardina pilchardus), 8800 (6195-12,647) tons of gadids, 1100 (721-1662) tons of hake (Merluccius merluccius) and 1900 (1222-2752) tons of scads (Trachurus sp.) annually. For striped dolphins (Stenella coeruleoalba), prey consumed were 900 (196-2661) tons of sardine, 6200 (3448-11,129) tons of gadids, 200 (11-504) tons of hake and 1600 (0-5318) tons of scads. Estimated amounts taken by harbour porpoises (Phocoena phocoena) and bottlenose dolphins (Tursiops truncatus) are much lower, reflecting their low abundance in the area. Cetacean predation on sardine represents 2-8% of the current M value, indicating that cetaceans probably have little influence on sardine population dynamics. For the southern hake stock, estimated average removal by cetaceans often exceeds M. While this may indicate that both M and the consumption estimates for hake require revision it also suggests that cetaceans could have a more significant impact on hake populations. Different approaches to estimation of energy requirements of cetaceans can result in figures that differ by at least a factor of 2. The lack of good estimates of field metabolic rate for most species probably represents the most

  7. Analysis of Residual Stress and Deformation of Rolling Strengthen Crankshaft Fillet

    Directory of Open Access Journals (Sweden)

    Han Shaojun

    2016-01-01

    Full Text Available Based on the analysis of crankshaft fillet rolling process, used ANSYS finite element analysis software to conduct the elastic-plastic mechanical simulation of crankshaft rolling process, and gained the variation law of the residual stress and plastic deformation in the radial path of the fillet under different rolling laps and rolling pressure. Established the relationship between the rolling pressure and the plastic deformation and residual stress of the fillet, and provided theoretical support for the evaluation and detection of the crankshaft rolling quality.

  8. THE INFLUENCE OF WELD SEAM SHAPE AND THE FATIGUE IN CASE OF THE FILLET WELDS

    Directory of Open Access Journals (Sweden)

    Claudiu BABIS

    2015-12-01

    Full Text Available The stress concentrators at MA/MB welding joint will increase by the cross sectional convexity of the fillet weld. Therefore, for variable loaded structures, based on a satisfactory fatigue life, concave fillet welds are preferred likely to ensure low stress concentrators at the MA/MB welding joint due to a smooth passing from the fillet weld to the basic material. The present paper aims is analyse the fatigue life duration raising durability curves based on experimental determination and using the Finite Element Analysis Method.

  9. Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L. and Sage (Salvia officinalis L. on Sea bass (Dicentrarchus labrax L. fillets

    Directory of Open Access Journals (Sweden)

    Can Altınelataman

    2015-09-01

    Full Text Available In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. For this purpose, effective solution was obtained with same amounts of these plants, cooled down to room temperature, applied to fillets and samples were stored in refrigerated conditions during 13 days. In monitoring period, pH, TVB-N (Total Viable Base –Nitrogen, TBA (Tiobarbutiric acid , color, textural, microbiological and sensorial analysis of samples were done. In rosemary group  Control sample was reached the consumption  limits with the value of 36.35± 0.89 (mg TVB-N /100 g in the 10th day of storage. But with the effect of rosemary extraction, rosemary group 3 more days to reach the spoilage limit. In results, sage was determined as more effective for TBA, TVB-N, rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. Especially control goups of both groups reached the spoilage limit in the 6th day of storage period where as the extraction groups were still under the consumptional limits. No spoilage were observed in rancidity values in both groups of the trial.

  10. Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss Fillets During Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Tuba Baygar

    2014-01-01

    Full Text Available The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss during refrigerated storage at (4±1 °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 and 1 % (by volume per mass of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish, microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N, thiobarbituric acid (TBA, free fatty acid (FFA and peroxide value (PV analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1 % by volume per mass was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively.

  11. Oral Microbiology and Immunology

    DEFF Research Database (Denmark)

    Dahlén, Gunnar; Fiehn, Nils-Erik; Olsen, Ingar

    , dental assistants and trainees may find it a useful source of reference. The contents are based on general microbiology and immunology. Oral microbiology is given particular attention, with examples relevant to oral infectious diseases. Each chapter opens with a relatively short pre-reading section...

  12. Imaging techniques in microbiology.

    Science.gov (United States)

    Fung, D C; Theriot, J A

    1998-06-01

    Recent advances in optical imaging have dramatically expanded the capabilities of the light microscope and its usefulness in microbiology research. Some of these advances include improved fluorescent probes, better cameras, new techniques such as confocal and deconvolution microscopy, and the use of computers in imaging and image analysis. These new technologies have now been applied to microbiological problems with resounding success.

  13. Microbiology, philosophy and education.

    Science.gov (United States)

    O'Malley, Maureen A

    2016-09-01

    There are not only many links between microbiological and philosophical topics, but good educational reasons for microbiologists to explore the philosophical issues in their fields. I examine three broad issues of classification, causality and model systems, showing how these philosophical dimensions have practical implications. I conclude with a discussion of the educational benefits for recognising the philosophy in microbiology.

  14. [Environmental microbiological control].

    Science.gov (United States)

    Martín Salas, Carmen; Tordoya Titichoca, Igberto J; Ezpeleta Baquedano, Carmen

    2016-07-01

    The environmental microbiological control is necessary to prevent infections associated with certain procedures that are performed at the hospital. In this review the procedures for control of water and dialysis fluids, and air in operating rooms and immunocompromised units are addressed. The dialysis quality management guidelines define the highest levels of chemical, microbiological and endotoxin in purified water and dialysis fluids based on the recommendations of scientific societies. The microbiological control of water and dialysis fluids should include detection of microorganisms and endotoxin levels. Regarding the microbiological air sampling of operating rooms and immunocompromised units the types of clean rooms in which is recommended to perform microbiological air monitoring; the sample collection methods; culture media; incubation conditions; the most common microorganisms, and permissible levels depending on the type of surgery are described.

  15. Thawed chilled Barents Sea cod fillets in modified atmosphere packaging-application of multivariate data analysis to select key parameters in good manufacturing practice

    DEFF Research Database (Denmark)

    Bøknæs, Niels; Jensen, K.N.; Guldager, H.S.

    2002-01-01

    storage periods up to 21 d at 2 C were evaluated for thawed MAP Barents Sea cod fillets. Sensory, chemical, microbiological and physical quality attributes were evaluated and multivariate data analysis (principal component analysis and partial least- squares regression) applied for identification of key...... parameters in good manufacturing practice for this product. Frozen storage of up to 12 mo had no significant effect on quality attributes and shelf-life at 2degreesC was above 14 d irrespective of the time of frozen storage. As compared to a previous study with Baltic Sea, cod drip losses during chill...... storage was low for thawed MAP Barents Sea cod and this fish raw material seemed the more appropriate for production of thawed chilled MAP products. Frozen storage inactivation of the spoilage bacteria of Photobacterium phosphorcum was modest in Barnets Sea cod, possibly due to high trimethylamine oxide...

  16. Variation and pearson correlation coefficients of warner-bratzler shear force measurements within broiler breast fillets

    Science.gov (United States)

    Measurements of texture properties related to tenderness at different locations within deboned broiler breast fillets have been used to validate techniques for texture analysis and establish correlations between different texture evaluation methods. However, it has been demonstrated that meat text...

  17. Application of Ultrasonic Waves on Maintaining Freshness of Tilapia Fillet

    Directory of Open Access Journals (Sweden)

    Ruddy Suwandi

    2015-06-01

    Full Text Available ish fillet is one of fisheries products that easily deteriorated; hence handling techniques are needed to maintain the freshness. Ultrasonic wave have been widely applied to some of food products for maintaining freshness through microbial inactivation, however the ultrasonic application to fisheries products has not been reported. The purpose of this study was to analyze the effect of ultrasonic wave on fish freshness. The stages of the study were sample preparation, sonication, freshness parameters examination and histology observation. Ultrasonic wave did not affectthe organoleptic value and the TVB, but affected the pH value and the TPC. The sample in which the TPC value was found significantly different, were further observed after 48 and 96 hours storage. The result showed that the TPC value of sonicated sample for 9 minutes was lower to that of without sonication. Histology analysis showed, however, sonication made the structure of muscle fiber less compact and deformation of myomer was found.

  18. [Evaluation of prerequisites programs for a HACCP plan for frozen sardine plant].

    Science.gov (United States)

    Rosas, Patricia; Reyes, Genara

    2008-06-01

    Good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) are prerequisites programs for the application of the Hazard Analysis and Critical Control Point (HACCP) system as a food safety approach during processing. The aim of this study was to evaluate GMP/SSOP prerequisites in processing line of frozen whole sardine (Sardinella aurita). The GMP compliance was verified according to a standard procedure of the Ministry for the Health of Venezuela, and the SSOP were assessed according to a checklist proposed by the FDA. GMP and SSOP were evaluated following a demerit-based approach. A percentage value was calculated and referred to as sanitary effectiveness. Results indicated that the plant had a good level of compliance with GMP from assessment of buildings and facilities, equipment and tools, hygienic requisites of the production, assurance of the hygiene quality, storage and transportation, and the percentage of sanitary effectiveness was 84%. The level of compliance for SSOP was 53,12% with demerits found in all assessed aspects consisting of inexistent guidelines, lack of control in the sanitary plan and lack of leadership in applying corrective actions. Thus, an improvement in the plant sanitation program was designed targeting SSOP.

  19. Clinical microbiology informatics.

    Science.gov (United States)

    Rhoads, Daniel D; Sintchenko, Vitali; Rauch, Carol A; Pantanowitz, Liron

    2014-10-01

    The clinical microbiology laboratory has responsibilities ranging from characterizing the causative agent in a patient's infection to helping detect global disease outbreaks. All of these processes are increasingly becoming partnered more intimately with informatics. Effective application of informatics tools can increase the accuracy, timeliness, and completeness of microbiology testing while decreasing the laboratory workload, which can lead to optimized laboratory workflow and decreased costs. Informatics is poised to be increasingly relevant in clinical microbiology, with the advent of total laboratory automation, complex instrument interfaces, electronic health records, clinical decision support tools, and the clinical implementation of microbial genome sequencing. This review discusses the diverse informatics aspects that are relevant to the clinical microbiology laboratory, including the following: the microbiology laboratory information system, decision support tools, expert systems, instrument interfaces, total laboratory automation, telemicrobiology, automated image analysis, nucleic acid sequence databases, electronic reporting of infectious agents to public health agencies, and disease outbreak surveillance. The breadth and utility of informatics tools used in clinical microbiology have made them indispensable to contemporary clinical and laboratory practice. Continued advances in technology and development of these informatics tools will further improve patient and public health care in the future. Copyright © 2014, American Society for Microbiology. All Rights Reserved.

  20. Evaluation of a Method for Quantifying Eugenol Concentrations in the Fillet Tissue from Freshwater Fish Species.

    Science.gov (United States)

    Meinertz, Jeffery R; Schreier, Theresa M; Porcher, Scott T; Smerud, Justin R

    2016-01-01

    AQUI-S 20E(®) (active ingredient, eugenol; AQUI-S New Zealand Ltd, Lower Hutt, New Zealand) is being pursued for approval as an immediate-release sedative in the United States. A validated method to quantify the primary residue (the marker residue) in fillet tissue from AQUI-S 20E-exposed fish was needed. A method was evaluated for determining concentrations of the AQUI-S 20E marker residue, eugenol, in freshwater fish fillet tissue. Method accuracies from fillet tissue fortified at nominal concentrations of 0.15, 1, and 60 μg/g from six fish species ranged from 88-102%. Within-day and between-day method precisions (% CV) from the fortified tissue were ≤8.4% CV. There were no coextracted compounds from the control fillet tissue of seven fish species that interfered with eugenol analyses. Six compounds used as aquaculture drugs did not interfere with eugenol analyses. The lower limit of quantitation (LLOQ) was 0.012 μg/g. The method was robust, i.e., in most cases, minor changes to the method did not impact method performance. Eugenol was stable in acetonitrile-water (3 + 7, v/v) for at least 14 days, in fillet tissue extracts for 4 days, and in fillet tissue stored at ~ -80°C for at least 84 days.

  1. Effects of cooking on levels of PCBs in the fillets of winter flounder (Pseudopleuronectes americanus)

    Energy Technology Data Exchange (ETDEWEB)

    Poston, T.M. [Pacific Northwest Lab., Richland, WA (United States); Durell, G.S.; Koczwara, G.; Spellacy, A.M. [Battelle Ocean Sciences, Duxbury, MA (United States)

    1995-08-01

    The Pacific Northwest Laboratory and Battelle Ocean Sciences performed a study to determine the effect of cooking on polychlorinated biphenyl (PCB) levels in the fillets of winter flounder (Pseudopleuronectes americanus). Broiling, pan frying, and deep frying in oil were tested on fillets from 21 fish collected from New Bedford Harbor, Massachusetts, on February 21, 1991. The evaluation involved estimating the change in PCB concentrations using a mass-balance approach that factored the change in fillet weight resulting from cooking with the changes in PCB concentration expressed on a precooked wet-weight basis. Deep frying in oil resulted in a 47% reduction in total PCB levels in fillet tissue. Additionally, deep frying caused a 40% reduction in fillet mass. Pan frying and broiling resulted in statistically in insignificant increases in total PCB levels of 15% and 17%, respectively. Fillet mass reductions resulting from pan frying and broiling were 7% and 15%, respectively. The effects of cooking on 18 individual congeners generally paralleled the results observed for total PCB. All 18 congeners were significantly reduced by deep frying. Congener Cl{sub 2}(08) also was significantly reduced by either pan frying. Congeners Cl{sub 5}(105) and Cl{sub 5}(118) showed apparent significant increases in concentrations following pan frying. Congeners Cl{sub 5}(105), Cl{sub 5}(118), and C1{sub 6}(138) showed significant increases in concentration following broiling.

  2. Evaluation of a method for quantifying eugenol concentrations in the fillet tissue from freshwater fish species

    Science.gov (United States)

    Meinertz, Jeffery R.; Schreier, Theresa M.; Porcher, Scott T.; Smerud, Justin R.

    2016-01-01

    AQUI-S 20E® (active ingredient, eugenol; AQUI-S New Zealand Ltd, Lower Hutt, New Zealand) is being pursued for approval as an immediate-release sedative in the United States. A validated method to quantify the primary residue (the marker residue) in fillet tissue from AQUI-S 20E–exposed fish was needed. A method was evaluated for determining concentrations of the AQUI-S 20E marker residue, eugenol, in freshwater fish fillet tissue. Method accuracies from fillet tissue fortified at nominal concentrations of 0.15, 1, and 60 μg/g from six fish species ranged from 88–102%. Within-day and between-day method precisions (% CV) from the fortified tissue were ≤8.4% CV. There were no coextracted compounds from the control fillet tissue of seven fish species that interfered with eugenol analyses. Six compounds used as aquaculture drugs did not interfere with eugenol analyses. The lower limit of quantitation (LLOQ) was 0.012 μg/g. The method was robust, i.e., in most cases, minor changes to the method did not impact method performance. Eugenol was stable in acetonitrile–water (3 + 7, v/v) for at least 14 days, in fillet tissue extracts for 4 days, and in fillet tissue stored at ~ −80°C for at least 84 days.

  3. European journals on microbiology.

    Science.gov (United States)

    Ronda, C; Vázquez, M

    1997-12-01

    A survey on the scientific journals dealing with microbiology published in Europe has been carried out. Eighteen European countries publish microbiological journals with the United Kingdom. Netherlands and Germany leading in number of journals on this specialty. Most of the European journals on microbiology are published bimonthly (27%), and English is the most common language used (54%). Most of these journals (86%) are included in some database, but only 36 (25%) are indexed in the six databases studied. Out of the 146 journals registered, 71 (49%), published in 11 European countries, are included in the 1995 Journal Citation Reports (ISI, Philadelphia).

  4. Microbiology: a dangerous profession?

    Science.gov (United States)

    Piqueras, Mercè

    2007-09-01

    The history of science contains many cases of researchers who have died because of their professional activity. In the field of microbiology, some have died or have come close to death from infection by agents that were the subject of their research (Table 1). Infections that had a lethal outcome were usually accidental. Sometimes, however, researchers inoculated themselves with the pathogen or did not take preventive measures against the potential pathogen because they wanted to prove their hypotheses--or disprove someone else's--regarding the origin of the infection. Here is an overview of several episodes in the history of microbiology since the mid nineteenth century involving researchers or workers in fields related to microbiology who have become infected. They are considered here in their historical context to provide insights into some of the pillars of modern microbiology--The giants on whose shoulders several generations of microbiologists have stood to see further.

  5. Epistemology of Environmental Microbiology.

    Science.gov (United States)

    Madsen, Eugene L.

    1998-01-01

    Discusses a model that describes how knowledge is obtained in environmental microbiology. Suggests that constraints on knowledge will yield to relationships between methodological innovations and their iterative application. Contains 132 references. (DDR)

  6. Transdisciplinarity and microbiology education

    National Research Council Canada - National Science Library

    Capozzi, Vittorio; Spano, Giuseppe; Fiocco, Daniela

    2012-01-01

    A graphical representation of the transdisciplinary pyramid, as a tool, helps us in the design of practical classroom activities that deal with transdisciplinarity, microbiology, and, more generally, with biology...

  7. Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets.

    Science.gov (United States)

    Altieri, C; Speranza, B; Del Nobile, M A; Sinigaglia, M

    2005-01-01

    The present study was aimed to evaluate the microbiological and sensory characteristics of biopreserved packed fresh plaice (Pleuronectes platessa), during storage. Fish samples were treated with a Bifidobacterium bifidum strain and thymol as preservatives, stored at different temperatures (4 and 12 degrees C) and package atmospheres (in air, under vacuum, modified atmosphere). Data about the total viable count (TVC) were used to predict the shelf life of the fish fillets as affected by the preservatives used and the storage conditions. Data obtained revealed that B. bifidum could perform an efficient synergy with thymol, in controlling the hygiene biological markers. Besides, the tested bifidobacterial species, combined with low storage temperature and anoxia/hypoxia, showed a great efficacy against the main fresh packaged fish spoilage species (Pseudomonas spp., Photobacterium phosphoreum). The studied technique could be considered effective in fresh fish spoilage control. Great interest is developing on food biopreservation, because of the ever increasing needs to protect consumers' and environment's health, and to revalorize some important food characteristics, such as naturalness and authenticity, without leaving the safety aside.

  8. Demonstration of a fully-coupled end-to-end model for small pelagic fish using sardine and anchovy in the California Current

    Science.gov (United States)

    Rose, Kenneth A.; Fiechter, Jerome; Curchitser, Enrique N.; Hedstrom, Kate; Bernal, Miguel; Creekmore, Sean; Haynie, Alan; Ito, Shin-ichi; Lluch-Cota, Salvador; Megrey, Bernard A.; Edwards, Chris A.; Checkley, Dave; Koslow, Tony; McClatchie, Sam; Werner, Francisco; MacCall, Alec; Agostini, Vera

    2015-11-01

    We describe and document an end-to-end model of anchovy and sardine population dynamics in the California Current as a proof of principle that such coupled models can be developed and implemented. The end-to-end model is 3-dimensional, time-varying, and multispecies, and consists of four coupled submodels: hydrodynamics, Eulerian nutrient-phytoplankton-zooplankton (NPZ), an individual-based full life cycle anchovy and sardine submodel, and an agent-based fishing fleet submodel. A predator roughly mimicking albacore was included as individuals that consumed anchovy and sardine. All submodels were coded within the ROMS open-source community model, and used the same resolution spatial grid and were all solved simultaneously to allow for possible feedbacks among the submodels. We used a super-individual approach and solved the coupled models on a distributed memory parallel computer, both of which created challenging but resolvable bookkeeping challenges. The anchovy and sardine growth, mortality, reproduction, and movement, and the fishing fleet submodel, were each calibrated using simplified grids before being inserted into the full end-to-end model. An historical simulation of 1959-2008 was performed, and the latter 45 years analyzed. Sea surface height (SSH) and sea surface temperature (SST) for the historical simulation showed strong horizontal gradients and multi-year scale temporal oscillations related to various climate indices (PDO, NPGO), and both showed responses to ENSO variability. Simulated total phytoplankton was lower during strong El Nino events and higher for the strong 1999 La Nina event. The three zooplankton groups generally corresponded to the spatial and temporal variation in simulated total phytoplankton. Simulated biomasses of anchovy and sardine were within the historical range of observed biomasses but predicted biomasses showed much less inter-annual variation. Anomalies of annual biomasses of anchovy and sardine showed a switch in the mid

  9. Modelling physical-biological interactions in the Southeast Brazil Bight: transport patterns of Brazilian Sardine larvae

    Science.gov (United States)

    Faggiani Dias, D.; Gherardi, D. F.; Pezzi, L. P.

    2013-05-01

    The advection of Brazilian Sardine (Sardinella brasiliensis) eggs and larvae in the SBB was modeled using an individual-based model (Ichthyop) and a hydrodynamic model (Regional Ocean Modeling System, ROMS) to test for differences in larval retention for five spawning areas with high probability of egg occurrence: i) two areas north of the domain - Cape Frio and Rio de Janeiro, ii) one in the middle in Sao Sebastiao, and iii) two in the South in Paranagua. According to previous studies, this encompasses the known spawning habitat. Advective processes and physical characteristics, such as water temperature and salinity, were considered to determine larvae transport and survival. The hydrodynamic model grid has a horizontal resolution of 1/12o. Results of monthly mean Sea Surface Temperature (MSST) and Sea Surface Height (MSSH) indicate there isn't warming or cooling trend over the years, and the seasonal cycle well represented. These results were compared with satellite-derived data from the AVHRR sensor and AVISO project. Model results accurately represent the position and shape of the main surface structures observed in the satellite data. Monthly MSST maps for the experiment period indicate that the model tends to underestimate temperatures in upwelling areas and overestimate in the Brazil Current region, with differences mostly around ±1oC. For MSSH, although the model represents well the main surface ocean structures, it tends to underestimate along the domain. Temperature-salinity diagrams plotted in a coastal area for December of four years (1985, 1986, 1987 and 1988), near Ubatuba region, are consistent with field collected data, suggesting that the main water masses in SBB are reliably represented. The IBM experiments were carried out during the summer of six years (1980, 1981, 1988, 1991, 1992 and 1993). For each year, 20000 eggs were released, distributed in the five areas, and tracked for 45 days. At the end of simulation, the mortality due to

  10. Brazilian sardine (Sardinella brasiliensis spawning in the southeast Brazilian Bight over the period 1976-1993

    Directory of Open Access Journals (Sweden)

    Yasunobu Matsuura

    1998-01-01

    Full Text Available Based on sampling over the period 1976-1993 in the southeast Brazilian Bight, the distribution of spawning of the Brazilian sardine (Sardinella brasi/iensis is described in relation to environmental conditions. The area of intense spawning occurs in the southern part of the bight where coastal upwelling was less /Tequent. Spawning intensity showed high interannllal variation and the egg abundance in the survey area ranged /Tom 99 billion eggs in the January 1988 cruise to 4669 billion eggs in the January 1981 cruise. Peak spawning takes place one hour after midnight and eggs hatch . out within 19 hours with a water temperature of 24 °e.Baseado nos dados coletados durante nove cruzeiros oceanográficos realizados na região sudeste, as áreas de desova da sardinha-verdadeira (Sardinella brasiliensis foram apresentadas c discutidas em relação às condições oceanográficas. As áreas de desova intensiva foram localizadas na parte sul da área de investigação, onde a ressurgência costeira foi menos freqüente. A intensidade de desova demonstrou uma variação anual relativamente grande. A produção total de ovos da sardinha- ­verdadeira variou de 99 bilhões de ovos durante o cruzeiro de janeiro de 1988 para 4669 bilhões de ovos em janeiro de 1981. O pico de desova ocorre na camada de mistura de superfície uma hora após a meia noite e os ovos eclodem em 19 horas com a temperatura de água 24 °e.

  11. [Fatty acid composition and cholesterol content in naturally canned jurel, sardine, salmon, and tuna].

    Science.gov (United States)

    Romero, N; Robert, P; Masson, L; Luck, C; Buschmann, L

    1996-03-01

    To obtain more information about fatty acid profile and cholesterol content of fat extracted from canned fish in brine habitually consumed in Chile, four different species Jurel (Trachurus murphyi), Sardine (Sardinops sagax), Salmon (Oncorhynchus kisutch) and Tuna (Thunnus alalunga) were analyzed. The GLC of fatty acid methyl esters showed that the main group of fatty acids belongs to polyunsaturated, being omega-3 family the more important. The principal representants were eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), with percentages between 5%-11% and 12%-22% respectively. Omega-6 family was represented mainly by arachidonic acid (AA) with percentages between 2%-4%. Cholesterol content was similar to the values found in other animal origen meats. The figures were between 41-86 mg of cholesterol per 100 g of edible product, Tuna in brine, was the product with the lowest content of cholesterol. The calculated amount of EPA, DHA and total omega-3 fatty acids indicated values between 95-604, 390-1163 and 609-2775 mg respectively per 100 g of edible product. Due these results is important to emphasize the consumption of this type of canned fish in brine, that they really represent a good dietary source of mainly polyunsaturated omega-3 fatty acids. The international recommendations indicate to increase the consumption of fish, due the beneficial effects described in relation with cardiovascular disease, which is the mean cause of death in Chile, country with a wide variety of marine origen foods, but with a contradictory answer about its consumption which is not incorporated in the current diet.

  12. TEKNIK PENGAWETAN FILLET IKAN NILA MERAH DENGAN SENYAWA ANTIBAKTERI ASAL Lactobacillus acidophilus DAN Bifidobacteria biffidum

    Directory of Open Access Journals (Sweden)

    Dede Saputra

    2014-12-01

    Full Text Available Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1 evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibit the growth of spoilage bacteria that contaminated the red tilapia fillet; 2 evaluate the effect of antibacterial compounds produced by Lactobacillus acidophilus and Bifidobacteria biffidum of inhibiting the setback fillet quality, 3 determine the shelf life of red tilapia fillet at room temperature. Antibacterial activity test is done by using the well diffusion method; the rate of deterioration of quality of fish tests done by observing the organoleptic parameters, pH measurement test, total volatile base method. Total number of bacteria were performed by Standard Plate Count (SPC test. The LABs are able to inhibit the growth of spoilage bacteria Pseudomonas aeruginosa about 8.67-9.00 mm and Listeria monocytogenes about 8.33-9.00 mm through the well diffusion method. pH values about 5.71-5.74, TVB values about 1,26-21.43 with SPC test about 1.39-4.83 CFU/mL. The antibacterial compounds could inhibit the rate of deterioration of quality red tilapia fillets until 14 hours.

  13. Pascale Sardin. Samuel Beckett et la passion maternelle ou l’hystérie à l’œuvre

    Directory of Open Access Journals (Sweden)

    Jean-Christophe MURAT

    2010-03-01

    Full Text Available La parution d’un ouvrage critique sur Samuel Beckett tombe évidemment à point nommé, puisque certaines des grandes pièces de ce dramaturge figurent au programme de deux concours de recrutement (session 2010 : Endgame pour l’agrégation externe d’Anglais, En attendant Godot et Oh les beaux jours pour l’agrégation externe de Lettres modernes. Il serait pourtant erroné de voir dans le livre de Pascale Sardin une publication « opportuniste » à destination des seuls candidats des concours. La pers...

  14. Fresh-Keeping Technology of Zander Fillet with Vacuum Packaging and Partial Freezing

    Institute of Scientific and Technical Information of China (English)

    Qiang ZHANG; Wenting DAI; Xinwen JIN

    2016-01-01

    In order to explore the fresh-keeping methods for zander fillet,we use vacuum packaging and partial freezing to process zander fillet,conduct a comparative analysis of sensory characteristics,percentage of water loss,stiffness period,muscle stiffness,TVB-N and water activity during the storage,and assess the fresh-keeping effect of zander fillet under the conditions of vacuum packaging and partial freezing. The results show that zander can be dead after being placed into the 2℃ water for 30 min,and the stiffness period can be extended about 100 min compared with natural death; the percentage of water loss under the conditions of vacuum packaging before partial freezing is 2. 6% lower than under the conditions of partial freezing before vacuum packaging; after being stored at- 7℃ and- 4℃ for 15 d,TVB- N of fillet ≤15 mg /kg; TVB- N of fillet at- 7℃ is 25% lower than at- 4℃.

  15. Growth performance, fillet quality, and reproductive maturity of rainbow trout (Oncorhynchus mykiss) cultured to 5 kilograms within freshwater recirculating systems

    Science.gov (United States)

    Rainbow trout are commonly cultured within aquaculture systems to one pound or less and marketed as pan-sized fillets. Production of larger rainbow trout provides a distinguishable product. Research that describes the growth performance and fillet quality of large rainbow trout is limited, particula...

  16. Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage

    Science.gov (United States)

    The objective of this study was to evaluate the effects of the wooden breast condition on the texture of cooked broiler breast fillets (Pectoralis major) after fresh and frozen storage. Texture characteristics of normal (NORM) and severe wooden breast (WB) fillets were studied by both sensory descr...

  17. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values

    Science.gov (United States)

    Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIELAB L* values (L*). In each trial, 20 light, 20 dark and 30 random fillets (42d old birds and deboned at 6-8h postmortem) were obtained from a...

  18. 75 FR 56062 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Notice of Preliminary Results...

    Science.gov (United States)

    2010-09-15

    ...., Ltd., Vinh Hoan, QVD, South Vina, and CL-Fish A designation as a non-market economy (``NME'') remains... Philippines, Indonesia, India, Sri Lanka, and Pakistan are exporters of frozen fish fillets, and, thus... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Notice...

  19. Dans l’atelier de l’écrivain (autofictif. L’enterrement de la sardine de Patrice Lessard

    Directory of Open Access Journals (Sweden)

    Marilyn Randall

    2017-03-01

    Full Text Available L’enterrement de la sardine, dernier roman de la trilogie lisboète de Patrice Lessard, nous introduit à la fois dans le labyrinthe de la vieille ville de Lisbonne et dans celui de la narration de deux romans en train de se faire. La distinction entre fiction et autobiographie proposée dans l’avant-propos s’effondre vite devant les multiples intrusions du « réel » dans la fiction et de la fiction dans le « réel ». De plus, la facture fragmentaire de l’ensemble pose un défi au lecteur qui se trouve en plein atelier de l’écrivain, devant un portrait de l’artiste inachevé, inachevable. L’enterrement de la sardine, the final volume of Patrick Lessard’s Lisbonne trilogy, plunges the reader into the labyrinth of Lisbonne’s old city as well as into the meanders of two novels in the making. The distinction between fiction and autobiography presented in the preface quickly dissolves in the face of the multiple intrusions of the “real” world into the fictional one and vice versa. The fragmentary nature of the entire text poses a challenge to the reader, who seems to have wandered into the writer’s workshop to confront an unfinished — perhaps unfinishable — self-portrait.

  20. 21 CFR 866.2540 - Microbiological incubator.

    Science.gov (United States)

    2010-04-01

    ...) MEDICAL DEVICES IMMUNOLOGY AND MICROBIOLOGY DEVICES Microbiology Devices § 866.2540 Microbiological... intended for medical purposes to cultivate microorganisms and aid in the diagnosis of disease....

  1. Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C.

    Science.gov (United States)

    Liu, Xiaochang; Zhang, Yuemei; Li, Dapeng; Luo, Yongkang

    2017-04-01

    The microbiota of unsalted and salted (dry-cured with 2% salt) bighead carp (Aristichthys nobilis) fillets during storage at 4 °C were identified by 16S rRNA gene analysis. Eleven genera were present in the initial microbiota of bighead carp fillets, where Acinetobacter, Aeromonas and Kocuria were the dominant bacteria. As storage time progressed, the microbial composition of both unsalted and salted fillets became less diverse. Additionally, differences in microbiota were observed between these two treatments. For unsalted bighead carp fillets, Aeromonas became the dominant genus at the end of storage and Pseudomonas was found less commonly. For salted fillets, Pseudomonas was the only bacteria identified at the end of storage.

  2. Determination of Total Mercury in Fillets of Sport Fishes Collected from Folsom and New Melones Reservoirs, California, 2004

    Science.gov (United States)

    May, Thomas W.; Brumbaugh, William G.

    2007-01-01

    This report presents the results of a study by the U.S. Geological Survey, done in cooperation with the U.S. Bureau of Reclamation, to determine mercury concentrations in selected sport fishes from Folsom and New Melones Reservoirs in California. Fillets were collected from each fish sample, and after homogenization and lyophilization of fish fillets, mercury concentrations were determined with a direct mercury analyzer utilizing the process of thermal combustion-gold amalgamation atomic absorption spectroscopy. Mercury concentrations in fish fillets from Folsom Reservoir ranged from 0.09 to 1.16 micrograms per gram wet weight, and from New Melones Reservoir ranged from 0.03 to 0.94 microgram per gram wet weight. Most of the fish fillets from Folsom Reservoir (87 percent) and 27 percent of the fillets from New Melones Reservoir exceeded the U.S. Environmental Protection Agency's fish consumption advisory of 0.30 microgram per gram wet weight.

  3. Fillet texture of Rainbow trout as affected by feeding strategy, slaughtering procedure and storage post-mortem

    DEFF Research Database (Denmark)

    Færgemand, J.; Rønsholdt, B.; Alsted, N.;

    1995-01-01

    measurements were undertaken using an Instron Universal Testing Machine and sensory analysis. Results indicated that fillet fat content could be increased 20% without affecting texture. Storage time post mortem was found to be the single most important factor affecting fillet texture. Sensory analyses verified......Due to the enactment of environmental legislation in Denmark, feed expenditure by commercial aquaculture operations has been limited. This development has created a demand for high energy diets, which presently dominate the market place. Such diets limit waste load to the surrounding environment...... period before harvesting, iv) method of slaughter and v) storage time post mortem on fillet quality of 600g trout. The fillet fat content was examined and related to each of the five factors investigated in order to determine which had the most pronounced effect on fillet texture post mortem. Texture...

  4. Application of highly purified electrolyzed chlorine dioxide for tilapia fillet disinfection.

    Science.gov (United States)

    Yu, Chen-Hsing; Huang, Tzou-Chi; Chung, Chao-Chin; Huang, Hao-Hsun; Chen, Ho-Hsien

    2014-01-01

    This research aimed to develop an electrolysis method to generate high-concentration chlorine dioxide (ClO2) for tilapia fillet disinfection. The designed generator produced up to 3500 ppm of ClO2 at up to 99% purity. Tilapia fillets were soaked in a 400 ppm ClO2 solution for 5, 10, and 25 min. Results show that total plate counts of tilapia, respectively, decreased by 5.72 to 3.23, 2.10, and 1.09 log CFU/g. In addition, a 200 ppm ClO2 solution eliminated coliform bacteria and Escherichia coli in 5 min with shaking treatment. Furthermore, ClO2 and trihalomethanes (THMs) residuals on tilapia fillets were analyzed by GC/MS and were nondetectable (GC-MS detection limit was 0.12 ppb). The results conform to Taiwan's environmental protection regulations and act governing food sanitation.

  5. Acidified sodium chlorite solution as an antimicrobial treatment for rainbow trout (Oncorhynchus mykiss) fillets.

    Science.gov (United States)

    Kamireddy, N; Kenney, P B; Jittinandana, S; Slider, S D

    2008-05-01

    Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2 degrees C for 0, 8, and 15 days. A significant (P 0.05) by intervention; however, a significant increase in counts was observed during storage (P 0.05) by intervention. Thiobarbituric acid-reactive substances decreased (P 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.

  6. Effect of monolaurin and lactic acid on Listeria monocytogenes attached to catfish fillets.

    Science.gov (United States)

    Verhaegh, E G; Marshall, D L; Oh, D H

    1996-04-01

    The purpose of this study was to determine the effects of monolaurin and lactic acid, singly or combined, on Listeria monocytogenes attached to catfish fillets. Skinless catfish fillets were inoculated with L. monocytogenes and dip treated in monolaurin and/or lactic acid solution for various time periods. Results showed that monolaurin up to 400 micrograms/ml had no influence on counts. Conversely, lactic acid-treated fillets had reduced counts compared to controls. Dipping in 0.85, 1.70, or 2.55% lactic acid for 30 min reduced counts by 0.9, 1.4, or 1.3 logs, respectively. Extending the dipping time to 60 min resulted in little additional decrease in counts. Combining monolaurin with lactic acid yielded results similar to lactic acid alone. Hence, population reduction ability resides with lactic acid and not monolaurin.

  7. Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil

    Directory of Open Access Journals (Sweden)

    Morales-Medina, R.

    2015-06-01

    Full Text Available The purpose of the present work was to optimize the addition of natural antioxidants (α- tocopherol and ascorbyl palmitate for the stabilization of sardine oil rich in omega-3 PUFA. The optimal values for peroxide value (PV, which minimizes primary oxidation products, were obtained at low concentrations of α-tocopherol (50–207 ppm, high content of ascorbyl palmitate (450 ppm and 50 ppm citric acid. On the other hand, optimal values for p-anisidine value (AV, which minimizes secondary oxidation products, were found at medium concentrations of α-tocopherol (478–493 ppm, high contents of ascorbyl palmitate (390–450 ppm and 50 ppm citric acid. The conflicting effect of α-tocopherol on the individual optimization of PV and AV motivated the generation of a Pareto front (set of non inferior solutions employing the weighted-sum multi-objective optimization technique.El objetivo de este trabajo fue optimizar la adición de antioxidantes naturales (α-tocoferol y palmitato de ascorbilo para la estabilización de aceite de sardina rico en omega-3 PUFA. Bajas concentraciones de α-tocoferol (50–207 ppm combinadas con la adicción de antioxidantes secundarios como palmitato de ascorbilo (450 ppm y ácido cítrico (50 ppm, minimizaron la formación de hidroperóxidos en el aceite de sardina estudiado. Sin embargo, los productos secundarios de oxidación se redujeron para concentraciones medias de α-tocoferol (478–493 ppm, altas de palmitato de ascorbilo (390–450 ppm y 50 ppm de ácido cítrico. El efecto contradictorio de la concentración de α-tocoferol en la optimización individual del índice de peróxidos e índice de p-anisidina motivó la realización de una optimización simultánea que permite satisfacer la optimización de cada una de las variables individuales en el grado deseado.

  8. Microbiology of ensiling

    Science.gov (United States)

    Recent advances in our understanding of silage microbiology are reviewed. The ability to extract microbial DNA from silages, amplify portions of DNA, and then separate those portions by the strains of microorganisms that have produced them has been at the core of the changes that have occurred recen...

  9. Making Microbiology Even Smaller!

    Science.gov (United States)

    Young, Linda Mull; Motz, Vicki Abrams

    2013-01-01

    We outline protocols for producing slant-minis (SLINIs) and mini-deeps (MEEPs) and examples of their use in simple microbiology experiments suitable for high school students. The principal benefits of these protocols are decreased cost associated with significantly reduced media use; easier, less expensive disposal of waste; and increased safety…

  10. Making Microbiology Even Smaller!

    Science.gov (United States)

    Young, Linda Mull; Motz, Vicki Abrams

    2013-01-01

    We outline protocols for producing slant-minis (SLINIs) and mini-deeps (MEEPs) and examples of their use in simple microbiology experiments suitable for high school students. The principal benefits of these protocols are decreased cost associated with significantly reduced media use; easier, less expensive disposal of waste; and increased safety…

  11. Microbiology--Safety Considerations.

    Science.gov (United States)

    Hoffmann, Sheryl K.

    This paper discusses the risk assessment associated with microbiology instruction based on grade level, general control measures, appropriate activities for middle school and high school students, the preparation and sterilization of equipment, and safe handling techniques. Appended are instructions and figures on making wire loops and the…

  12. Fish quality – linking previous infections to the quality of consumers’ fillet

    DEFF Research Database (Denmark)

    The quality of the fish meat is dependent upon a wide range of biological and non-biological factors. In the present study it has been established that previous infections by Vibrio anguillarum in rainbow trout (Oncorhynchus mykiss) influence the quality of the fish meat (fillet) at slaughter more...... than after the fish have recovered from the infection. The texture of the fillet analysed by sensory analysis showed changes, which could be explained by previous tissue damage caused by the infection. These changes indicated formation of scars in affected tissue during the processes of tissue repair...

  13. Persistent Organohalogens in Paired Fish Fillet and Eggs: Implications for Fish Consumption Advisories.

    Science.gov (United States)

    Zhang, Xianming; Gandhi, Nilima; Bhavsar, Satyendra P

    2016-04-13

    Fish consumption is associated with both health benefits from high-quality proteins, minerals, vitamins, and fatty acids and risks from contaminants in fish. Fish consumption advisories are issued by many government agencies to keep exposure to contaminants at a safe level. Such advisories are typically based on fillets and neglect consumption of other fish parts such as eggs by certain subpopulations. To evaluate potential for dietary exposure to toxic organic chemicals via fish eggs, we analyzed polybrominated diphenyl ethers (PBDEs), polychlorinated naphthalenes (PCNs), dioxin-like polychlorinated biphenyls (dlPCBs), and polychlorinated dibenzodioxins/furans (PCDD/Fs) in paired fillet and eggs of fish from a tributary to Lake Ontario, one of the North American Great Lakes. All wet weight based concentrations in fish eggs were statistically higher than in the paired fillet samples. In fish eggs, concentrations of Σ14PBDEs, Σ14PCNs, and Σ12dlPCBs were 41-118, 0.3-1.7, and 30-128 ng/g wet weight (ww), respectively; Σ3PCDD/Fs and total (dlPCB+ PCDD/Fs) toxic equivalents (TEQs) were 4-22 and 9-54 pg/g ww, respectively. In fillet samples, Σ14PBDEs, Σ14PCNs, and Σ12dlPCBs were 4-116, 0.05-0.66, and 6-85 ng/g, respectively; Σ3PCDD/Fs and TEQs were 2-10 and 3.4-31 pg/g ww, respectively. In contrast, the fillets had higher lipid normalized concentrations than the paired egg samples, suggesting that these chemicals did not reach equilibrium between the fillets and eggs. Accordingly, measured concentrations in eggs or empirical relationship with fillet rather than prediction from equilibrium partitioning model should be used to evaluate contaminant exposure via consumption of fish eggs. For fatty fish from the lower Great Lakes area, we suggest one fillet meal be reduced from the advised fish consumption frequency for consumptions of 207 ± 37, 39 ± 2, 105 ± 51, and 119 ± 9 g fish eggs of brown trout, Chinook salmon, Coho salmon, and rainbow trout, respectively.

  14. Sardine oil loaded vanillic acid grafted chitosan microparticles, a new functional food ingredient: attenuates myocardial oxidative stress and apoptosis in cardiomyoblast cell lines (H9c2).

    Science.gov (United States)

    Vishnu, K V; Ajeesh Kumar, K K; Chatterjee, Niladri S; Lekshmi, R G K; Sreerekha, P R; Mathew, Suseela; Ravishankar, C N

    2017-08-02

    Fish oil has been widely recognized as an excellent dietary source of polyunsaturated n-3 fatty acids such as EPA and DHA. However, it can undergo oxidation easily resulting in the formation of toxic off flavor compounds such as hydroperoxides. These compounds adversely affect the nutritional quality and may induce several stress reactions in body. To solve this problem, a new antioxidant bio-material, vanillic acid-grafted chitosan (Va-g-Ch), was synthesized and used as a wall material for microencapsulation of fish oil. The sardine oil loaded Va-g-Ch microparticles could be a potential functional food ingredient considering the numerous health benefits of fish oil, chitosan, and vanillic acid. The current study aimed to investigate the possible protective effect of sardine oil-loaded Va-g-Ch microparticles against doxorubicin-induced cardiotoxicity and the underlying mechanisms. In vitro cytotoxicity evaluation was conducted using H9c2 cardiomyocytes. MTT assay revealed that effective cytoprotective effect was induced by a sample concentration of 12.5 μg/mL. Results of apoptosis by double fluorescent staining with acridine orange/ethidium bromide and caspase-3 evaluation by ELISA substantiated the above findings. Further, flow cytometric determination of membrane potential, relative expression of NF-κB by PCR, and ROS determination using DCFH-DA also confirmed the protective effect of encapsulated sardine oil against doxorubicin-induced cardiotoxicity. NF-κB expression was down-regulated nearly by 50% on cells treated with encapsulated sardine oil. Altogether, the results revealed that sardine oil-loaded Va-g-Ch microparticles demonstrated potential cell protection against doxorubicin-induced oxidative stress.

  15. PENGARUH MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE COATING TERHADAP KUALITAS FILLET IKAN PATIN (Effect of Edible Coating Enriched with Red Ginger and Red Galangal Essential Oil on the Quality of Patin Fillet

    Directory of Open Access Journals (Sweden)

    Rohula Utami

    2014-02-01

    edible coating will retain the patin fillets quality. In terms of microbial quality and TVB value, 1% essential oil of red ginger and red galangal enrichment in edible coating could extend shelf life of patin fillets for 2-4 days. Keywords: Edible coating, essential oil, patin, red ginger, red galangal   ABSTRAK Penentuan pengaruh penambahan minyak atsiri jahe merah dan lengkuas merah dalam edible coating terhadap kualitas fillet ikan patin selama penyimpanan dingin dilakukan pada periode waktu 8 hari. Parameter kualitas ikan yang dianalisis adalah kualitas mikrobiologis (Total Plate Count/TPc, dan kualitas fisikokimia (Total Volatile Bases/TVB, Thiobarbituricacid/TBa, pH, dan warna. Variasi perlakuan fillet ikan patin yaitu konsentrasi minyak atsiri (0 %; 0,1%; 1% yang ditambahkan dalam edible coating. Hasil penelitian ini mengindikasikan bahwa penambahan minyak atsiri baik jahe merah maupun lengkuas merah berpengaruh terhadap kualitas fillet ikan patin selama penyimpanan dingin. Penambahan minyak atsiri dalam edible coating mampu mempertahankan kualitas fillet ikan patin lebih baik dibandingkan perlakuan edible coating tanpa minyak atsiri. Berdasarkan kualitas mikrobiologis dan nilai TVB, perlakuan minyak atsiri jahe merah 1% dan minyak atsiri lengkuas merah 1% mampu meningkatkan umur simpan fillet ikan patin selama 2-4 hari. Kata kunci: Edible coating, jahe merah, lengkuas merah, minyak atsiri, patin

  16. Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

    Directory of Open Access Journals (Sweden)

    Milton L. P. Espírito Santo

    2003-12-01

    Full Text Available Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis fillets were observed at different concentrations of NaCl (2, 4 and 6% and glucose (2 and 4%, to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.Lactobacillus sakei é comprovadamente uma cepa produtora de bacteriocinas e, neste trabalho procurou-se observar seus efeitos como cultivo iniciador, na fermentação de filés de sardinha-verdadeira (Sardinella brasiliensis em diferentes concentrações de NaCl (2, 4 e 6% e glicose (2 e 4%, observando-se sua capacidade para produzir ácidos orgânicos e conseqüente redução do pH e microrganismos deterioradores. Os tratamentos foram desenvolvidos de forma independente, variando apenas um dos parâmetros operacionais (NaCl ou glicose. Ao término de 21 dias de fermentação, a concentração de microrganismos deterioradores atingiu 9,7 Log10 UFC.g-1, correspondente a 6% de NaCl e 4% de glicose. Poucas diferenças foram observadas na produção de ácido lático quando

  17. Experimental Study of Fillets to Reduce Corner Effects in an Oblique Shock-Wave/Boundary Layer Interaction

    Science.gov (United States)

    Hirt, Stefanie M.

    2015-01-01

    A test was conducted in the 15 cm x 15 cm supersonic wind tunnel at NASA Glenn Research Center that focused on corner effects of an oblique shock-wave/boundary-layer interaction. In an attempt to control the interaction in the corner region, eight corner fillet configurations were tested. Three parameters were considered for the fillet configurations: the radius, the fillet length, and the taper length from the square corner to the fillet radius. Fillets effectively reduced the boundary-layer thickness in the corner; however, there was an associated penalty in the form of increased boundary-layer thickness at the tunnel centerline. Larger fillet radii caused greater reductions in boundary-layer thickness along the corner bisector. To a lesser, but measureable, extent, shorter fillet lengths resulted in thinner corner boundary layers. Overall, of the configurations tested, the largest radius resulted in the best combination of control in the corner, evidenced by a reduction in boundary-layer thickness, coupled with minimal impacts at the tunnel centerline.

  18. Microbiological Advances in Biohydrometallurgy

    OpenAIRE

    Helen Watling

    2016-01-01

    The most exciting advances in biohydrometallurgy are occurring in the field of microbiology. The two main technologies employed in biohydrometallurgy, agitated tanks for the processing of refractory concentrates and heaps and dumps for the processing of low-grade ores, are technologically sound and widely practised at commercial scale, but their development began at a time when very little was known of the microorganisms that assisted metals extraction from sulfide ores. During and subsequent...

  19. Trends in wine microbiology.

    Science.gov (United States)

    Ramón, D

    1997-12-01

    During the last few years many winemakers have started to use pure Saccharomyces cerevisiae strains, frequently isolated from their own geographical regions, to produce wines of more reproductable quality. This microbiological simplification has opened the way for the genetic modification of wine yeast strains. This review concerns the application of molecular techniques in oenology, not only from the point of view of the construction of recombinant strains but also for the study of the population dynamics of wine fermentations.

  20. Proteomics in medical microbiology.

    Science.gov (United States)

    Cash, P

    2000-04-01

    The techniques of proteomics (high resolution two-dimensional electrophoresis and protein characterisation) are widely used for microbiological research to analyse global protein synthesis as an indicator of gene expression. The rapid progress in microbial proteomics has been achieved through the wide availability of whole genome sequences for a number of bacterial groups. Beyond providing a basic understanding of microbial gene expression, proteomics has also played a role in medical areas of microbiology. Progress has been made in the use of the techniques for investigating the epidemiology and taxonomy of human microbial pathogens, the identification of novel pathogenic mechanisms and the analysis of drug resistance. In each of these areas, proteomics has provided new insights that complement genomic-based investigations. This review describes the current progress in these research fields and highlights some of the technical challenges existing for the application of proteomics in medical microbiology. The latter concern the analysis of genetically heterogeneous bacterial populations and the integration of the proteomic and genomic data for these bacteria. The characterisation of the proteomes of bacterial pathogens growing in their natural hosts remains a future challenge.

  1. Microbiological Advances in Biohydrometallurgy

    Directory of Open Access Journals (Sweden)

    Helen Watling

    2016-05-01

    Full Text Available The most exciting advances in biohydrometallurgy are occurring in the field of microbiology. The two main technologies employed in biohydrometallurgy, agitated tanks for the processing of refractory concentrates and heaps and dumps for the processing of low-grade ores, are technologically sound and widely practised at commercial scale, but their development began at a time when very little was known of the microorganisms that assisted metals extraction from sulfide ores. During and subsequent to those developments it has been shown that microbial communities in metals extraction are more diverse than originally thought, and extremely robust and adaptable to different and variable environments. Recent advances in genomics and proteomics, exploiting hugely increased computing power and speed, have made it possible to describe not only which microorganisms are present in bioleaching systems, but also what physiological functions are being exercised. The body of knowledge being acquired through the application of molecular biology methods will be used increasingly to monitor microbial behaviour, optimise conditions for more appropriate microbiological activity and/or infer the “microbiological health” of bioreactors (tanks and heaps.

  2. Hub and shroud fillets influence on the radial compressor stage efficiency

    Directory of Open Access Journals (Sweden)

    Syka Tomáš

    2015-01-01

    Full Text Available Article describes numerical simulations of an air flow in the radial compressor stage in the NUMECA CFD software. During the tasks evaluating the stepped and straight impeller seals and hub and shroud fillets influence on working characteristics and flow field was observed. Also the CFD results comparison with results from the empiric design tool and the measurement is described.

  3. Comparison of the aerodynamics of bridge cables with helical fillets and a pattern-indented surface

    DEFF Research Database (Denmark)

    Kleissl, K.; Georgakis, C.T.

    2012-01-01

    of the surface pattern introduce a wind-angle of attack dependency that leads to a prediction of Den Hartog galloping instability. For yawed positions, flow transition was found to be independent of the relative cable-wind angle and therefore only governed by the along-wind flow velocity. The helically filleted...

  4. Specific inhibition of Photobacterium phosphoreum extends the shelf life of modified-atmosphere-packed cod fillets

    DEFF Research Database (Denmark)

    Dalgaard, Paw; Munoz, L.G.; Mejlholm, Ole

    1998-01-01

    Inhibition of the specific spoilage organism, Photobacterium phosphoreum, was studied in model substrates and in modified- atmosphere-packed cod fillets. The objective was to determine how inhibition of this organism influenced spoilage. The spoilage reactions limiting shelf life were studied rat...

  5. Quality assesment of a lot of frozen mackerel, respective frozen handcut mackerel fillets (Scomber scombrus)

    NARCIS (Netherlands)

    Bruenner, K.K.

    2003-01-01

    At the request of Van Ameyde Marine in Amsterdam, RIVO BV assessed the quality of a number of blocks of frozen mackerel and a number of blocks of frozen handcut mackerel fillets (Scomber scombrus) by means of sensorial and chemical analysis. The samples were taken from a lot, which was partial "dama

  6. 78 FR 6297 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Preliminary Results of...

    Science.gov (United States)

    2013-01-30

    ... been calculated in accordance with section 772 of the Act. Because Vietnam is a nonmarket economy... Vietnam: Final Results of the Antidumping Duty Administrative Review and New Shipper Reviews, 75 FR 12726... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of...

  7. Fish quality – linking previous infections to the quality of consumers’ fillet

    DEFF Research Database (Denmark)

    than after the fish have recovered from the infection. The texture of the fillet analysed by sensory analysis showed changes, which could be explained by previous tissue damage caused by the infection. These changes indicated formation of scars in affected tissue during the processes of tissue repair...

  8. Free-fillet flap harvested in 'severe, high-energy landmine explosion' injuries of lower extremity: a case report.

    Science.gov (United States)

    Keklikçi, Kenan; Uygur, Fatih; Cengiz Bayram, Fazli; Cilli, Feridun

    2010-01-01

    Fillet flaps harvested from the non-replantable or unsalvageable amputated segment can be used to cover tissue defects. We discuss the case of a patient who had suffered a severe high-energy landmine injury, including severe leg damage, resulting in a below-knee amputation and soft-tissue defect around the forearm region. We successfully harvested the fillet from the amputated part of the extremity to the forearm region. We conclude that harvesting of a fillet flap from severely injured lower extremity, resulting from a high-energy landmine explosion, is technically feasible.

  9. Antimicrobial packaging of chicken fillets based on the release of carvacrol from chitosan/cyclodextrin films.

    Science.gov (United States)

    Higueras, Laura; López-Carballo, Gracia; Hernández-Muñoz, Pilar; Catalá, Ramón; Gavara, Rafael

    2014-10-01

    Chitosan/cyclodextrin films (CS:CD) incorporating carvacrol were obtained by casting, and conditioned at 23°C and 75% relative humidity prior to being immersed in liquid carvacrol until they reached sorption equilibrium. In a previous work, the in vitro antimicrobial activity of these films was studied. In this work, active films were used to inhibit microbial growth in packaged chicken breast fillets. Samples of CS:CD films loaded with carvacrol, of different sizes and thus with different quantities of antimicrobial agent, were stuck to the aluminium lid used to seal PP/EVOH/PP cups containing 25g of chicken fillets. These samples were stored for 9days at 4°C. The packages were hermetically sealed and it was confirmed that they provided an infinite barrier to carvacrol. The partition of the antimicrobial agent within the food/packaging system was analysed. The antimicrobial devices rapidly released a large percentage of the agent load, amounts that were gained by the adhesive coating of the lid and especially by the chicken fillets. The latter were the main sorbent phase, with average concentrations ranging between 200 and 5000mg/Kg during the period of storage. The microbiota of the packaged fresh chicken fillets - mesophiles, psychrophiles, Pseudomonas spp., enterobacteria, lactic acid bacteria and yeasts and fungi - were analysed and monitored during storage. A general microbial inhibition was observed, increasing with the size of the active device. Inhibition with a 24cm(2) device ranged from 0.3 log reductions against lactic acid bacteria to 1.8logs against yeasts and fungi. However, the large amount of antimicrobial that was sorbed or that reacted with the fillet caused an unacceptable sensory deterioration. These high sorption values are probably due to a great chemical compatibility between chicken proteins and carvacrol.

  10. Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen sedated with the essential oil of Aloysia triphylla during transport

    Directory of Open Access Journals (Sweden)

    Ana Paula Daniel

    2016-03-01

    Full Text Available ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1 were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS were evaluated in the fillets throughout the storage period (-18±2oC/17 months. The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05. Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05, whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05. Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD into secondary products (TBARS in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

  11. Perspective: microfluidic applications in microbiology.

    Science.gov (United States)

    Saleh-Lakha, Saleema; Trevors, Jack T

    2010-07-01

    The application of microfluidics technology to microbiology research is an excellent platform for the analysis of microorganisms and their nucleic acids. This technology combines engineering, physics, chemistry, biology and computing to control the devices. In this perspective we discuss how microfluidics can be applied to microbiological research and used in diagnostic applications. We also summarize advantages and limitations of this technology, as well as highlight some recent microbiological applications.

  12. Rapid microbiology - raising awareness.

    Science.gov (United States)

    Bailie, Jonathan

    2016-01-01

    A 'high-level overview' of some of the emerging rapid microbiology technologies designed to help healthcare engineering and infection control teams working in hospitals and other healthcare facilities more rapidly identify potentially hazardous levels of waterborne microorganisms in their water systems, enabling them to take prompt remedial action, and a look at the some of the 'pros and cons' of such testing techniques, was given by Nalco technical director, Howard Barnes, the vice-chair of the Legionella Control Association (LCA), at a recent LCA open day. HEJ editor, Jonathan Bailie, reports.

  13. Environmental contaminants in fillets of sea-run Atlantic salmon (Salmo salar) from the Gulf of Maine Distinct Population Segment

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Between 2008 and 2010, skin‐on fillets from seven dead adult sea‐run Atlantic salmon from the Gulf of Maine Distinct Population Segment (GOM DPS) were analyzed for...

  14. The Effects of Olive (Olea europaea L. Leaf and Oil-Bearing Rose (Rosa damascena Mill. Extracts on Shelf Life of Hot Smoked Rainbow Trout (Oncorhynchus mykiss Fillets during Refrigerated Storage (4±1°C

    Directory of Open Access Journals (Sweden)

    Ayla MUTLU

    2016-04-01

    Full Text Available The effects of olive (Olea europaea L. leaf and oil-bearing rose (Rosa damascena Mill. extracts on shelf life of hot smoked rainbow trout (Oncorhynchus mykiss fillets during refrigerated storage (4±1°C were investigated in terms of chemical (pH, TBA, TVB-N, microbiological (TMA, TPA, LAB and ENT and sensory characteristics. Proximate compositions (moisture, crude protein, crude fat, crude ash of fresh and hotsmoked trouts were also determined. The results showed that significant differences were observed in TVB-N and TBA levels (p<0.05 between the control group and the treatment groups. Significant differences (p<0.05. were also observed in total mesophilic and psychrophilic bacteria, lactic acid bacteria, and the enterobacteria numbers during storage between the control group and the treatment groups. Shelf life of control group was found as 21 days and 28 days for the treatment groups (except for olive leaf group according to microbiological assessment. The microbiological values exceeded limit on 42 days for the olive leaf group. According to sensory evaluation, samples with oil-bearing rose extracts were not appreciated by panelists while samples with the olive leaf extract were appreciated by panelists. As a result, application of herbal extracts influenced positively shelf life of trout, especially olive leave extracts.

  15. A New Approach to Predict the Fish Fillet Shelf-Life in Presence of Natural Preservative Agents.

    Science.gov (United States)

    Giuffrida, Alessandro; Giarratana, Filippo; Valenti, Davide; Muscolino, Daniele; Parisi, Roberta; Parco, Alessio; Marotta, Stefania; Ziino, Graziella; Panebianco, Antonio

    2017-04-13

    Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

  16. The microbiological risk.

    Science.gov (United States)

    Morelli, Lorenzo

    2007-01-01

    Microbiological risk in the first part of life is endowed with peculiar features when compared to the same risk in adulthood. The purpose of this review is to highlight these age-related traits. While pathogens harmful for neonates and infants have been reviewed, less attention has been paid to the role played by the infant gut as battle field between pathogens and protecting bacteria or between pathogens and the immune system. Immediately after birth a race for colonizing the gut begins; the main tool for neonates to select good bacteria is represented by mother's milk. Quite surprisingly, this milk carries potentially harmful bacteria, but antibodies, oligosaccharides and the whole breast milk composition provide a powerful selective tool. Nevertheless this selective action is deeply influenced by the type and/or time (i.e. premature) of delivery or in premature subjects; recent data also show that breast milk could have a different potential in selecting bacterial species. The hygienic conditions of parents and, more generally, of the surrounding environment play a role in the selection of the intestinal biota of infants. It is then possible to group neonates according to the composition of the microbiota. Results of ecological studies suggest that neonates with a different microbiota could have a different microbiological risk.

  17. MICROBIOLOGY OF ITCHY EARS

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    Vijin Ravindran Nambiar

    2015-04-01

    Full Text Available Objective: To study microbiology of external auditory canal in patients with itchy ears and to also study susceptibility profiles of pathogenic organisms to aid in appropriate management. Materials & Methods: A total of hundred patients were selected. An external ear canal swab was taken. For recovery of bacteria, the samples were emulsified in a solution of BHI broth to study aerobic and anaerobic bacteria. Fungal microbiology was studied by KOH mount and fungal culture. Culture and sensitivity was done for the pathogenic organisms. Results: Of the total hundred patients, 48% patients had no growth. There were no anaerobes isolated. Of the remaining 52% cases, 33% of the growth was aerobic bacteria and 19% of the growth was fungi. Of the aerobic bacteria, coagulase negative staphylococcus was isolated from 22 patients, staphylococcus aureus from 9 patients and pseudomonas aeruginosa from 2 patients. Of the fungal species, candida was isolated from 11 patients and aspergillus niger from 8 patients. Conclusion: Our study concluded that there need not be an underlying bacterial or fungal infection to cause itching as evidenced by a condition called asteatosis. Hence, asteatosis should be considered as one of the differential diagnosis for chronic and persistent itching when all other causes have been ruled out. We also found that topical ciprofloxacin drops is equally effective against the common bacterial pathogens.

  18. [New microbiological techniques].

    Science.gov (United States)

    Schubert, S; Wieser, A; Bonkat, G

    2017-06-01

    Microbiological diagnostic procedures have changed rapidly in recent years. This is especially true in the field of molecular diagnostics. Classical culture-based techniques are still the gold standard in many areas; however, they are already complemented by automated and also molecular techniques to guarantee faster and better quality results. The most commonly used techniques include real-time polymerase chain reaction (RT-PCR) based systems and nucleic acid hybridization. These procedures are used most powerfully from direct patient samples or in assays to detect the presence of nonculturable or fastidious organisms. Further techniques such as DNA sequencing are not yet used routinely for urological samples and can be considered experimental. However, in conjunction with dropping prices and further technical developments, these techniques promise to be used much more in the near future. Regarding bacterial identification from culture, mass spectrometry (MALDI-TOF MS) has become the technique of choice in recent years especially in Europe. It has tremendously shortened the time to result. This is now going to be extended to antibiotic susceptibility testing. This is of paramount importance in view of ever rising antimicrobial resistance rates. Techniques described in this review offer a faster and better microbiological diagnosis. Such continuous improvements are critical especially in times of cost pressure and rising antimicrobial resistance rates. It is in our interest to provide the best possible care for patients and in this regard a good and effective communication between the laboratory and the clinician is of vital importance.

  19. Microbiologically active nanocomposite media

    Science.gov (United States)

    Petranovskii, Vitalii; Panina, Lyudmila; Bogomolova, Eugenia; Belostotskaya, Galina

    2003-07-01

    The most recent approach to the development of novel antimicrobial and antifungal agents is based on the application of synthetic and natural zeolites, because zeolites are known to be the carrier and slow releaser of the heavy metals with olygodynamic properties. The microbiological activity of the ion-exchanged zeolites is attributed to the ionic state of the metal sreleased from the zeolites by ion re-exchange. In the present work we used low cost natural clinoptilolite (Cli) as a substrate for copper and silver in different states. The state of oxidation of the exchanged metal in zeolite with supported Cu and Ag species (in the form of cations, small clusters, sub-coloidal particles, large particles) in order to fit them to fulfill the following criteria: to demonstrate their high protective abilities against fungi and long-term stability. The study of structure of samples with XRD, UV-visible spectroscopy, FTIR, their stability with temperature and during storage was carried out for obtaining the correct correlation with microbiological activity.

  20. Constant harvest rate for the Pacific sardine (Sardinops caeruleus) fishery in the Gulf of California based on catchability-at-length estimations

    OpenAIRE

    2009-01-01

    Constant harvest rate as a management strategy for the Pacific sardine (Sardinops caeruleus) fishery in the Gulf of California is supported by an analysis of variations in the catchability coefficient (q), stock abundance and commercial catch. Catchability was analyzed based on population length-structured data standard length (SL), expressed as CPUE, for 26 fishing seasons (1972-1973 to 1997-1998). We used a deterministic model of catchability to estimate the catchability-at-length assuming ...

  1. The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets.

    Science.gov (United States)

    Ciaramella, Michael A; Kim, Taejo; Avery, Jimmy L; Allen, Peter J; Schilling, M Wes

    2016-08-01

    Stress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high-quality seafood is important to ensure the production of a marketable product. This study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25 or 33 °C) and dissolved oxygen (DO, approximately 2.5 or >5 mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking, and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness, and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33 °C, approximately 2.5 mg/L) received the highest acceptability scores (P 5 mg/L) were the least acceptable (P 6 on a 9 point scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter quality more drastically.

  2. EVALUACIÓN DE NUEVA TECNOLOGÍA PARA MITIGAR LAS ESPINAS INTRAMUSCULARES EN FILETES DE CACHAMA Piaractus brachypomus (Pisces: Characidae EVALUATION OF NEW TECHNOLOGY TO MITIGATE INTRAMUSCULAR THORNS IN CACHAMA FILLETS

    Directory of Open Access Journals (Sweden)

    Héctor Suárez Mahecha

    2009-06-01

    fillets to ensure security conditions about thorns. This work had as objective to assess a new technology to mitigate the presence of thorns in cachama fillets Piaractus brachypomus vacuum packed and stored for 30 days at 3±0.5 °C. To fillets in lateral internal presentation were made deep cuts, parallel and perpendicular to the longitudinal axis, at a distance of 3 mm between each court, in a back-ventral. Microbiological, physicochemical and sensory analysis were made. Microbiological analysis shows acceptable conditions at the end of storage period. The obtained values for this storage period were 7.07x106 CFU mL, 4.7x106 CFU mL, 1100 NMP, 18 NMP for psychrotrophics organisms, mesophiles, total and fecal coliforms, respectively. There was no presence of Salmonella nor sulphite reductor organisms. Physicochemical analysis showed values of 39.36 for BVT-N; 6.22 pH; 3.3% of moisture loss; 1.52 thiobarbituric acid mg MA/kg. Cutting effect did not increase oxidation values of fatty acids, nor increased the BVT that could indicate protein degradation. In sensory analysis, fillets subjected to cooking were rejected only since the day 25 of storage period for aroma and flavor attributes. During the assay panelists found no presence of thorns, showing that cooking temperature used and cuts in thorns, allow degrade pin bones avoiding their detection.

  3. Recent advances in silage microbiology

    Science.gov (United States)

    Recent advances in our understanding of silage microbiology are reviewed. The ability to extract microbial DNA from silages, amplify portions of DNA, and use the amplified regions to identify strains of microorganisms is at the core of the changes occurring recently in silage microbiology. These dev...

  4. KUALITAS MUTU BAHAN MENTAH DAN PRODUK AKHIR PADA UNIT PENGALENGAN IKAN SARDINE DI PT. KARYA MANUNGGAL PRIMA SUKSES MUNCAR BANYUWANGI

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    Dyah Agustin Wulandari

    2009-04-01

    Full Text Available Mutu ikan kaleng tergantung pada kesegaran bahan mentah, cara pengalengan, peralatan dan kecakapan serta pengetahuan pelaksana-pelaksana teknis, sanitasi dan higiene pabrik dan lingkungan.  Kesegaran bahan mentah sangat penting dalam industri perikanan.  Kesegaran adalah tolak ukur untuk membedakan ikan jelek dan bagus kualitasnya.  Bila kualitas bahan mentah bagus, maka produk yang dihasilkan juga bagus.  Untuk mengendalikan mutu produk yang dihasilkan perusahaan diperlukan suatu sistem yang terkendali dan dapat mengendalikan seluruh aktifitas yang mempengaruhi mutu produk. Khusus untuk produk perikanan lahirnya konsep HACCP mendorong negara-negara maju menerapkan sistem pengawasan mutu ini kepada produsen sebagai jaminan mutu produknya. Dari hasi studi pustaka dan penelitian serta pengamatan langsung pada PT. Karya Manunggal Prima Sukses Muncar,  ternyata diketahui bahwa mutu bahan baku dan produk akhir berupa ikan kaleng sardine saus tomat yang dihasilkan sesuai dengan standart mutu SNI 01-3548-1994.  Sedangkan penerapan konsepsi HACCP belum terlaksana dengan baik sehingga diperlukan perbaikan, baik GMP dan SSOP pada unit pengolahan.Kata kunci : Mutu ikan kaleng, HACCP.  The quality of a certain tinned-fish depends on several things; those are the freshness of raw materials, tinning technique, devices, knowledge, and capability of the technicians, sanitation and hygienist of the factory. The freshness of raw materials is important in fishery industries.  Freshness is one of indicators in determining fish quality. If raw materials are in good quality so that the product will be. To maintain quality of a product in certain factory, system that are able to control all of the elements affecting product quality, is absolutely needed. In fishery product, availability of HACCP, encourage the advanced-countries to apply a monitoring system of product quality to the producer as a kind of quality guarantee. From the study of certain literature

  5. Glycerolysis of sardine oil catalyzed by a water dependent lipase in different tert-alcohols as reaction medium

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    Solaesa, Á. G.

    2015-12-01

    Full Text Available The production of monoacylglycerol rich in polyunsaturated fatty acids (PUFA via enzymatic glycerolysis of sardine oil in a homogeneous system was evaluated. Reactions were conducted in two different tert-alcohols. Based on the phase equilibrium data, the amount of solvent added to create a homogeneous system has been calculated and optimized. The immobilized lipase used in this work was Lipozyme RM IM from Rhizomucor miehei, a water dependent lipase. The amount of water added as well as other reaction parameters were studied to evaluate the optimum conditions for monoacylglycerol obtencion. An initial reactant mole ratio glycerol to sardine oil 3:1, 12 wt% of water based on glycerol content and 10 wt% of lipase loading (based on weight of reactants, achieved a MAG yield of around 70%, with nearly 28 wt% PUFA, with low free fatty acid content (lower than 18 wt%.En este trabajo se ha estudiado la producción de monoacilglicéridos, ricos en ácidos grasos poliinsaturados (AGPI, mediante glicerolisis enzimática de aceite de sardina. La reacción se ha llevado a cabo en dos tert-alcoholes para conseguir de esta forma un medio homogéneo de reacción. La cantidad de disolvente añadida al medio de reacción se ha optimizado y calculado en base al equilibrio de fases de los componentes del sistema. La lipasa empleada como biocatalizador ha sido la enzima inmovilizada Lipozyme RM IM de Rhizomucor miehei, una lipasa dependiente de agua. Se ha estudiado el efecto de distintos parámetros cinéticos, así como de la cantidad de agua añadida al medio de reacción, en la producción de monoacilglicéridos. De los resultados obtenidos, se puede concluir que, para una relación molar inicial de reactantes glicerol:aceite de sardina de 3:1, un 12 % en peso de agua en base al glicerol y un 10 % en peso de lipasa, en base al peso de reactantes; se puede llegar a conseguir un rendimiento en monoacilglicéridos alrededor del 70 % en peso, con casi un 28 % en

  6. Seasonal and sexual variations of fatty acid composition in fillet of Capoeta erhani

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    Yılmaz Emre

    2014-11-01

    Full Text Available The lowest lipid levels of Capoeta erhani observed in winter and vice versa in summer. The fatty acid composition of the fillets was significantly different among seasons (P0.05. The ratios of the unsaturated fatty acids (UFAs were higher than half of the total fatty acids among all seasons. The level of PUFA was highest in autumn (25.91%, and lowest in summer (22.11%. Among seasons and sexes, the levels of total n3 PUFAs in total fatty acids changed from 15.43% to 21.89% and n6 PUFAs from 3.8% to 7.97%, respectively. The level of n3 PUFAs was present in excess that of the n6 PUFAs. The ratios of the n3 PUFAs to n6 PUFAs in the fillets of C. erhani were highest in autumn for both sexes and remarkably influenced by seasons.

  7. Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.

    Science.gov (United States)

    Lee, Jinhwan; Park, Jae W

    2016-06-15

    Whole fish and H&G (headed and gutted) fish were stored under refrigeration (frozen at -18 °C and -80 °C. Frozen fillets were analyzed during 24 weeks of storage. The activity of trimethylamine-N-oxide demethylase (TMAOase) decreased more quickly at -18 °C than -80 °C. TMAOase reduction was distinctively noted at -18 °C storage. Formaldehyde (FA) induced by TMAOase increased at all treatments at -18 °C as frozen storage extended to 24 weeks, but it was near zero at -80 °C up to 12 weeks of storage. Textural toughening, low water retention ability, and low salt soluble protein resulted from the denaturation function of FA. A sudden decrease in surface hydrophobicity at 24 weeks, when stored at -18 °C, resulted from FA-induced unfolding and subsequent aggregation. FA concentration appeared to affect protein aggregations and textual toughening of fillets during frozen storage.

  8. Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

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    Márcia Fernandes Nishiyama

    2014-09-01

    Full Text Available This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.

  9. Prediction of Welding Deformation and Residual Stresses in Fillet Welds Using Indirect Couple Field FE Method

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    Asifa Khurram

    2013-03-01

    Full Text Available Fillet welds are extensively used in shipbuilding, automobile and other industries. Heat concentrated at a small area during welding induces distortions and residual stresses, affecting the structural strength. In this study, indirect coupled-field method is used to predict welding residual stresses and deformation in a fillet joint due to welding on both sides. 3-D nonlinear thermal finite element analysis is performed in ANSYS software followed by a structural analysis. Symmetrical boundary conditions are applied on half of the model for simplification. Results of FE structure analysis predict residual stresses in the specimen. A comparison of simulation results with experimental values proves the authenticity of the technique. The present study can be extended for complex structures and welding techniques.

  10. Microbiology of aggressive periodontitis.

    Science.gov (United States)

    Könönen, Eija; Müller, Hans-Peter

    2014-06-01

    For decades, Aggregatibacter actinomycetemcomitans has been considered the most likely etiologic agent in aggressive periodontitis. Implementation of DNA-based microbiologic methodologies has considerably improved our understanding of the composition of subgingival biofilms, and advanced open-ended molecular techniques even allow for genome mapping of the whole bacterial spectrum in a sample and characterization of both the cultivable and not-yet-cultivable microbiota associated with periodontal health and disease. Currently, A. actinomycetemcomitans is regarded as a minor component of the resident oral microbiota and as an opportunistic pathogen in some individuals. Its specific JP2 clone, however, shows properties of a true exogenous pathogen and has an important role in the development of aggressive periodontitis in certain populations. Still, limited data exist on the impact of other microbes specifically in aggressive periodontitis. Despite a wide heterogeneity of bacteria, especially in subgingival samples collected from patients, bacteria of the red complex in particular, and those of the orange complex, are considered as potential pathogens in generalized aggressive periodontitis. These types of bacterial findings closely resemble those found for chronic periodontitis, representing a mixed polymicrobial infection without a clear association with any specific microorganism. In aggressive periodontitis, the role of novel and not-yet-cultivable bacteria has not yet been elucidated. There are geographic and ethnic differences in the carriage of periodontitis-associated microorganisms, and they need to be taken into account when comparing study reports on periodontal microbiology in different study populations. In the present review, we provide an overview on the colonization of potential periodontal pathogens in childhood and adolescence, and on specific microorganisms that have been suspected for their role in the initiation and progression of aggressive

  11. A preliminary analysis of the state of exploitation of the sardine, Sardina pilchardus (Walbaum, 1792, in the gulf of Annaba, East Algerian

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    Bedairia, A.

    2009-12-01

    Full Text Available This study was performed on 2,859 specimens of sardine, Sardina pilchardus, collected biweekly from November 2006 to October 2007. Samplings were carried out at the fishing port of Annaba where purse-seine methods are used for small-scale fishing at depths from 15 to 30 m. Data concerning the exploitation of catches were analysed by means of two software packages: i FISAT (2004, which we used to determine the essential parameters for the study of dynamics; and ii VIT (2000, the most suitable tool for stock assessment based on the application of length cohort analysis (LCA together with a yield per recruit analyses (Y/R based on a short series of data. VIT (2000 assumes steady state and functions with pseudo-cohorts, requiring knowledge of the catches over one year only instead of a historical series of several years. The results of this application revealed that the exploitable average biomass of the sardine stock, composed of 28 length sizes from 6.5 to 20 cm with a step of 0.5 cm, was around 4,778.93 tons, of which 2,513 tons (53% were spawning stock. The size and the average age of the sardine stock were 12.5 cm and 2.7 years. Total biomass balance (D was estimated at 5,508.64 tons. This corresponded to growth in weight of 4,453.77 tons, (80.85%, as compared to recruitment of only 1,054.86 tons (19.15%. Losses were caused mainly by natural mortality (M, estimated at 3,823.14 tons, and accounting for 69.40%. This was higher than fishing mortality (F which was 1,685.5 tons (30.60%. We estimated the yield per recruit (Y/R of sardine at 2.682 g. This value was lower than the threshold of maximum yield per recruit at 3.413 g. Though preliminary, these results indicate that the sardine population can be considered to be in a situation of under-exploitation in this area. The stock is moderately exploited for F0.1 a reference considered more appropriate for management. Applying the precautionary principle, fishing efforts should not increase and we

  12. RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata REARED IN ITALY

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    P.P. Gatta

    2013-02-01

    Full Text Available Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems, lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system.

  13. Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection

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    Chen-Hsing Yu

    2014-01-01

    Full Text Available This research aimed to develop an electrolysis method to generate high-concentration chlorine dioxide (ClO2 for tilapia fillet disinfection. The designed generator produced up to 3500 ppm of ClO2 at up to 99% purity. Tilapia fillets were soaked in a 400 ppm ClO2 solution for 5, 10, and 25 min. Results show that total plate counts of tilapia, respectively, decreased by 5.72 to 3.23, 2.10, and 1.09 log CFU/g. In addition, a 200 ppm ClO2 solution eliminated coliform bacteria and Escherichia coli in 5 min with shaking treatment. Furthermore, ClO2 and trihalomethanes (THMs residuals on tilapia fillets were analyzed by GC/MS and were nondetectable (GC-MS detection limit was 0.12 ppb. The results conform to Taiwan’s environmental protection regulations and act governing food sanitation.

  14. Associations between Campylobacter levels on chicken skin, underlying muscle, caecum and packaged fillets.

    Science.gov (United States)

    Hansson, I; Nyman, A; Lahti, E; Gustafsson, P; Olsson Engvall, E

    2015-06-01

    A study was performed with the aim to investigate associations between Campylobacter in chicken caecum, carcass skin, underlying breast muscle and packaged breast fillets. Samples were taken from 285 chickens from 57 flocks and analysed according to ISO 10272. Campylobacter spp. were isolated from caecal samples from 41 flocks. From birds of the same 41 flocks Campylobacter could be detected and quantified in 194 (68%) skin samples. Moreover, Campylobacter spp. were enumerated in 13 (5%) underlying muscle samples originating from 9 of the 41 flocks. The mean number of Campylobacter spp. in the 194 skin samples which could be counted was 2.3 log cfu/g and for the 13 underlying muscle samples 1.3 log cfu/g. Campylobacter could only be quantified in those breast muscle samples with a finding in corresponding skin sample. Five packaged chicken fillets were taken from each 25 of the 57 flocks and analysed both quantitatively and qualitatively. In qualitative analysis Campylobacter was detected in 79 (63%) fillets from 16 flocks and quantified in 24 (19%) samples from 11 flocks. The results showed a significant association (P Campylobacter on carcass skin (log cfu/g) and the proportion of Campylobacter positive breast muscle samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. The effect of marination on lactic acid bacteria communities in raw broiler fillet strips

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    Timo Tapio Nieminen

    2012-10-01

    Full Text Available Marination with marinade containing salt, sugar and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, the effect of marination and marinade components on composition and evolution of bacterial communities in modified atmosphere-packaged broiler fillet strips was investigated using culture-independent partial 16S rRNA gene sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips, Lactococcus spp. and Carnobacterium spp predominated at the early storage but were partially replaced by Lactobacillus spp. and Leuconostoc spp. when the chilled storage time was extended. In the marinated fillet strips, Lactobacillus spp. and Leuconostoc spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in the marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO2 production and acidification of meat during chilled storage. Accumulation of CO2 in the package head-space due to the enhanced growth of Leuconostoc spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and modified atmosphere-packaged raw broiler preparations in Finland.

  16. Effect of nisin on shelf-life extension of filleted rainbow trout (Oncorhynchus mykiss

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    Shabnam Behnama

    2016-08-01

    Full Text Available The objective of this study was to investigate influence of nisin on quality and shelf-life of filleted rainbow trout (Oncorhynchus mykiss during 16 days storage at 4oC by biochemical and microbial assessments. The obtained results revealed that nisin treated samples showed lower (P<0.05 biochemical (peroxide value, thiobarbituric acid-index, pH, free fatty acids, and total volatile base nitrogen and bacteriological (total viable counts and lactic acid bacteria attributes during whole storage time compared with the untreated fillets, which can be related to bactericidal and antioxidant activity of the nisin. However, total volatile base nitrogen and total viable count values exceeded above the acceptability on day 8 and 12 of storage for the samples treated without and with nisin, respectively. The results of this study according to biochemical and bacteriological data indicated that nisin enhanced the quality and shelf-life of filleted rainbow trout from 4 to 8 days during storage at 4oC.

  17. Application of Chitosan as Antibacterial for Pangasius Fillet at Low Temperature Storage

    Directory of Open Access Journals (Sweden)

    Windi Damayanti

    2017-02-01

    Full Text Available AbstractThis research were to obtain the optimal concentration of chitosan as an antibacterial material wich had the longest of storage period of pangasius fillet at low temperature storage (5-10oC. The method used is an experimental method with a completely randomized design, four treatments and three replications. Pangasius fillet was soaked with chitosan 0%, 1%, 2% and 3% for 3 minutes, then packed with styrofoam and plastic wrap and stored at low teperature. The observation were made on day 1st, 3rd, 5th, 6th ,7th, 9th,10th, 11th and 12th. The parameters observed total bacterial colonies, the degree of acidity (pH, weight loss, and antibacterial activity of chitosan using disc diffusion methods. The conclusion of research was that the 2% chitosan is optimal concentration for pangasius fillet storage at a low temperature until day 11th, with a total 6.7 X105 cfu/g of bacterial colonies, pH 6.67 and total 6,78 % of weight loss.Chitosan also has a higher antibacterial capability against Escherichia coli (Gram negative bacteria than Staphylococcus aureus and Bacillus subtilis (Gram positive bacteria.

  18. Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy

    Science.gov (United States)

    Veiseth-Kent, Eva; Høst, Vibeke; Løvland, Atle

    2017-01-01

    The main objective of this work was to develop a method for rapid and non-destructive detection and grading of wooden breast (WB) syndrome in chicken breast fillets. Near-infrared (NIR) spectroscopy was chosen as detection method, and an industrial NIR scanner was applied and tested for large scale on-line detection of the syndrome. Two approaches were evaluated for discrimination of WB fillets: 1) Linear discriminant analysis based on NIR spectra only, and 2) a regression model for protein was made based on NIR spectra and the estimated concentrations of protein were used for discrimination. A sample set of 197 fillets was used for training and calibration. A test set was recorded under industrial conditions and contained spectra from 79 fillets. The classification methods obtained 99.5–100% correct classification of the calibration set and 100% correct classification of the test set. The NIR scanner was then installed in a commercial chicken processing plant and could detect incidence rates of WB in large batches of fillets. Examples of incidence are shown for three broiler flocks where a high number of fillets (9063, 6330 and 10483) were effectively measured. Prevalence of WB of 0.1%, 6.6% and 8.5% were estimated for these flocks based on the complete sample volumes. Such an on-line system can be used to alleviate the challenges WB represents to the poultry meat industry. It enables automatic quality sorting of chicken fillets to different product categories. Manual laborious grading can be avoided. Incidences of WB from different farms and flocks can be tracked and information can be used to understand and point out main causes for WB in the chicken production. This knowledge can be used to improve the production procedures and reduce today’s extensive occurrence of WB. PMID:28278170

  19. PENGARUH KATALIS BASA (NaOH PADA TAHAP REAKSI TRANSESTERIFIKASI TERHADAP KUALITAS BIOFUEL DARI MINYAK TEPUNG IKAN SARDIN

    Directory of Open Access Journals (Sweden)

    Diah Probo Ningtyas

    2013-06-01

    Full Text Available Biofuel is an alternative diesel engine fuel is produced from oils/fats of plants and animals (including the fisheries industry waste through the esterification and transesterifiksi reactions. A transesterification is reaction to form esters and glycerol from trigliserin (fat/oil and bioalcohol (methanol or ethanol. Transesterification is an equilibrium reaction so that the presence of a catalyst can accelerate the achievement of a state of equilibrium. Process of the transesterification reaction of sardine flour oil waste with NaOH as base catalyst in producing biofuels was conducted.The research purpose has studied the influence of NaOH concentration in transesterification process and examinate its effect on the quality of biofuels production, conversion, and physic quality. The variables that analysed was the effect of NaOH concentration as catalyst (0.5%, 1.0%, 1.5%, and 2.0% from amount of oil and methanol in the transesterification reaction step. The result showed that the increasing NaOH concentration (0.5 - 1.5%, enhanced the biofuel conversion (%. The highest conversion of biofuels was achieved by using 1.50% NaOH (w/w with 45.34% biofuels conversion. The major component in the biofuels was methyl palmitate (20.31%. ASTM analysis data also supported that the biofuel product was in agreement with automotive diesel fuel specification.

  20. Fluctuations in the spawning stock biomass and recruitment of the brazilian sardine (Sardinella brasiliensis 1977-1997

    Directory of Open Access Journals (Sweden)

    Maria Cristina Cergole

    2002-01-01

    Full Text Available In the southeastern coast of Brazil, catches of the Brazilian sardine (Sardinella brasiliensis have been decreasing from more than 200 thousand tons/year in the early '70s to about 32 thousand tons in 1990. From 1994 to 1997, catches recovered slightly (118 thousand tons, dropping then to about 20 thousand tons in 1999-2000. Extensive investigations on biology and stock assessment of Brazilian sardine have been developed in the '80s, providing stock biomass and recruitment estimates based on commercial fishing data obtained from 1977-1992. The present paper aims to update biological and stock assessment parameters from sardine data obtained during two acoustic surveys carried out in 1995 and commercial catches from the 1993-1997 period. Results from both cruises showed the weight-length relationship Wt=0.0000019. Lt3,26 (90-240 mm total length and four age classes (mostly class II+. In the commercial catches, sardines belonged to ages 0+ and 3+ years old (mostly older than 1-year old with 90-250 mm total length. Annual growth parameters were: Li=275 mm, K= 0.55 (1996, and Li=273 mm, K=0.50 (1997. Total mortality (Z and natural mortality (M coefficients were: Z= 3.8; M= 0.7 -1.2 (1996, and Z= 3.6; M= 0.6 - 1.1 (1997. The variation amplitude of M is due to the application of several different methods. Considering the historical series of 21 years of data (1977-1997, results showed that the stock went through two favorable periods (1980-84, 1989-94 and one unfavorable period (1985-89. 1997 seems to have been the beginning of a new unfavorable period, revealing recruitment cycles likewise other stocks from California and Japan.Na costa sudeste do Brasil, as capturas da sardinha-verdadeira {Sardinella brasliensis decresceram de mais de 200 mil t/ano no início dos anos 70 para cerca de 32 mil t em 1990. De 1994 a 1997, as capturas se recuperaram alcançando 118 mil t, caindo então para cerca de 20 mil t em 1999-2000. Estudos abrangentes sobre a

  1. Comparison of the feeding apparatus and diet of European sardines Sardina pilchardus of Atlantic and Mediterranean waters: ecological implications.

    Science.gov (United States)

    Costalago, D; Garrido, S; Palomera, I

    2015-04-01

    In this study, the feeding apparatus (gill rakers, GR) and the diet composition of European sardine Sardina pilchardus populations living in two contrasting environments were compared: the upwelling area off western Iberia and the comparatively less productive region of the north-western Mediterranean Sea. The importance of local adaptations in the trophic ecology of this species was estimated. Sardina pilchardus from the Atlantic Iberian coast and from the north-western Mediterranean Sea have clear differences in the feeding apparatus and diet compositions. Those from the Atlantic Iberian coast have significantly more GRs than S. pilchardus of the same size range in the Mediterranean Sea. While S. pilchardus from the Mediterranean Sea mostly depend on prey ranging between 750-1500 and 3000-4000 µm, corresponding mostly to cladocerans, decapods and copepods, those from the Atlantic depend on smaller prey (50-500 and 1000-1500 µm) that include phytoplankton and copepods, particularly during summer months, and S. pilchardus eggs during the winter. The marked difference between the trophic ecology of S. pilchardus in the two areas studied appears to have originated from different dietary strategies that the two populations have adopted in contrasting feeding environments. These differences are shown to profoundly affect the size and quality of prey consumed, and the effect of cannibalism on the populations.

  2. Next Generation Microbiology Requirements

    Science.gov (United States)

    Ott, C. M.; Oubre, C. M.; Elliott, T. F.; Castro, V. A.; Pierson, D. L.

    2012-01-01

    As humans continue to explore deep into space, microorganisms will travel with them. The primary means to mitigate the risk of infectious disease are a combination of prudent spacecraft design and rigorous operational controls. The effectiveness of these methods are evaluated by microbiological monitoring of spacecraft, food, water, and the crew that is performed preflight, in-flight, and post-flight. Current NASA requirements associated with microbiological monitoring are based on culture-based methodology where microorganisms are grown on a semi-solid growth medium and enumerated. Subsequent identification of the organisms requires specialized labor and large equipment, which historically has been performed on Earth. Requirements that rely strictly on culture-based units limit the use of non-culture based monitoring technology. Specifically, the culture-based "measurement criteria" are Colony Forming Units (CFU, representing the growth of one microorganism at a single location on the agar medium) per a given volume, area, or sample size. As the CFU unit by definition is culture-based, these requirements limit alternative technologies for spaceflight applications. As spaceflight missions such as those to Mars extend further into space, culture-based technology will become difficult to implement due to the (a) limited shelf life of the culture media, (b) mass/volume necessary to carry these consumables, and (c) problems associated with the production of biohazardous material in the habitable volume of the spacecraft. In addition, an extensive amount of new knowledge has been obtained during the Space Shuttle, NASA-Mir, and International Space Station Programs, which gave direction for new or modified microbial control requirements for vehicle design and mission operations. The goal of this task is to develop and recommend a new set of requirements for vehicle design and mission operations, including microbiological monitoring, based upon "lessons learned" and new

  3. Field comparison of sardine post-flexion larval growth and biochemical composition from three sites in the W Mediterranean (Ebro river coast, bays of Almería and Málaga

    Directory of Open Access Journals (Sweden)

    Alberto Garcia

    2006-10-01

    Full Text Available Late larval stages of sardine (16-23 mm were sampled during the 2003 spawning season in their nursery grounds located off the Ebro river mouth, on the Catalan coast, and in two bays of the Alborán Sea coasts, the Bay of Almería and the Bay of Málaga. The daily growth analysis of each sampled population revealed faster growth in the Ebro sardine larvae than in both of the Alboran Sea larval populations. This fact is supported by their greater content with age of DNA, RNA and protein. However, the significantly higher carbohydrate content of the Bay of Almería sardine larvae and a higher Fulton’s index, indicative of energy storage of individuals, in both of the sardine populations sampled in the Bays of Almería and Málaga show evident differences in the daily growth of the Alborán Sea larvae from those originating in the Ebro region. Late larval growth in the Alborán Sea sardine tends to favour an increase in body mass rather than in body length. This study hypothesises that the productivity pulses off the Alboran Sea coasts induced by the north and northwestern wind regimes may be responsible for the growth pulses observed in the otolith microstructure.

  4. Predictive Food Microbiology

    DEFF Research Database (Denmark)

    Østergaard, Nina Bjerre

    Listeria monocytogenes is a well-known food borne pathogen that potentially causes listeriosis. No outbreaks or cases of listeriosis have been associated with cottage cheese, but several confirmed cases and outbreaks in the EU and the US have been related to dairy products made from raw or pasteu......Listeria monocytogenes is a well-known food borne pathogen that potentially causes listeriosis. No outbreaks or cases of listeriosis have been associated with cottage cheese, but several confirmed cases and outbreaks in the EU and the US have been related to dairy products made from raw...... or pasteurised milk. This, in combination with the fact that cottage cheese support growth of Listeria monocytogenes, induces a documentation requirement on the food producer. In the EU regulatory framework, mathematical models are recognised as a suitable supplement to traditional microbiological methods...... of the present PhD-project is thought to be important in relation to the development of predictive models that are valuable for, and readily applicable in the food industry....

  5. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.

    Science.gov (United States)

    Mexis, S F; Chouliara, E; Kontominas, M G

    2009-09-01

    In the present study the combined effect of an O2 absorber and oregano essential oil (0.4% v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under refrigeration (4 degrees C) was investigated. The study was based on microbiological [TVC, Pseudomonas spp., Lactic Acid Bacteria, H2S-producing bacteria including Shewanella putrefaciens, Enterobacteriaceae and Clostridium spp.), physicochemical (pH, PV, TBA, TVBN and Drip loss) and sensory (odor, taste) changes occurring in the product as a function of treatment and storage time. Aerobically-packaged rainbow trout fillets stored at 4 degrees C were taken as control samples. Results showed that TVC exceeded 7 log cfu/g on day 4 of storage for control samples, day 7-8 for samples containing oregano oil, day 9 for samples containing the O2 absorber and day 12-13 for samples containing the O2 absorber and oregano oil. Pseudomonas spp., Enterobacteriaceae and LAB were only partially inhibited by the O2 absorber and/or the oregano oil. In all cases the inhibition effect was more pronounced when the combination of O2 absorber with oregano essential oil was used. pH decreased from an initial value of 6.65-6.09 and subsequently increased to 6.86 due to formation of protein decomposition products. % Drip loss ranged between 7% and 11-12% at the end of the product shelf life. PV values ranged between 11.4 and 27.0 meq O2/kg oil while malondialdehyde (MDA) ranged between 9.6 and 24.5 mg/kg. TVBN ranged between 10.6 and 54.6 mg/kg at the time of sensory rejection. Sensory shelf life was 4 days for the control samples, 7-8 days for samples containing oregano oil, 13-14 days for samples containing the O2 absorber and 17 days for samples containing the O2 absorber plus oregano oil.

  6. Medical Microbiology: Deficits and Remedies

    Science.gov (United States)

    Gabridge, Michael G.

    1974-01-01

    Microbiology is a typical medical science in which basic information can have direct application. Yet, surveys and questionnaires of recent medical school graduates indicate a serious lack of retentiion in regard to basic biological science. (Author)

  7. Medical Microbiology: Deficits and Remedies

    Science.gov (United States)

    Gabridge, Michael G.

    1974-01-01

    Microbiology is a typical medical science in which basic information can have direct application. Yet, surveys and questionnaires of recent medical school graduates indicate a serious lack of retentiion in regard to basic biological science. (Author)

  8. Updated Cases for Medical Microbiology

    Directory of Open Access Journals (Sweden)

    Brinda Govindan

    2015-08-01

    Full Text Available Review of: Cases in Medical Microbiology and Infectious Diseases, 4th ed.; Peter H. Gilligan, Daniel S. Shapiro, and Melissa B. Miller; (2014. ASM Press, Washington, DC. 589 pages.

  9. [Microbiological diagnosis of HIV infection].

    Science.gov (United States)

    López-Bernaldo de Quirós, Juan Carlos; Delgado, Rafael; García, Federico; Eiros, José M; Ortiz de Lejarazu, Raúl

    2007-12-01

    Currently, there are around 150,000 HIV-infected patients in Spain. This number, together with the fact that this disease is now a chronic condition since the introduction of antiretroviral therapy, has generated an increasing demand on the clinical microbiology laboratories in our hospitals. This increase has occurred not only in the diagnosis and treatment of opportunistic diseases, but also in tests related to the diagnosis and therapeutic management of HIV infection. To meet this demand, the Sociedad de Enfermedades Infecciosas y Microbiología Clinica (Spanish Society of Infectious Diseases and Clinical Microbiology) has updated its standard Procedure for the microbiological diagnosis of HIV infection. The main advances related to serological diagnosis, plasma viral load, and detection of resistance to antiretroviral drugs are reviewed in this version of the Procedure.

  10. The effects of fillet formation on the strength of braze pressure welded joint with high frequency induction heating

    Energy Technology Data Exchange (ETDEWEB)

    Suzumura, A.; Inagaki, Y.; Ikeshoji, T.T.; Yamazaki, T. [Graduate School of Tokyo, Tokyo (Japan)

    2004-07-01

    Braze Pressure Welding (BPW) with high frequency induction heating had been invented as the new joining method for bonding general steel pipes for on-site piping without danger of fire and the dispersion in joint properties due to welder's skill. In the BPW, brazing filler is interlaid between the mating surfaces to be joined. The filler melts by heating up to joining temperature, then the welding pressure discharges it from the joining interface. At the same time, the base metals are pressure-welded to each other, and that the discharged liquid filler forms fillets around the joining area. The fillets have the effects both on relaxing the stress concentration at the joint and on increasing the joining area, which contributes to the strengthening of joint. And the pressure is comparatively low, so the deformation of joint is little. In this paper, in order to investigate the effects of fillet on strengthening the joint, the stress state around the joint area and the degree of the effect of stress concentration relaxation were analyzed by finite element analysis. So it was revealed that the fillets reduced the stress concentration and separated the maximum stress site from the edge of the joining interface. Experimentally, the fillet formation was confirmed around the BPW joining area and that BPW joint had the superior tensile strength to brazed or pressure-welded joints by tensile test of joints. (orig.)

  11. Effect of pancreas disease (PD) on quality attributes of raw and smoked fillets of Atlantic salmon (Salmo salar L.)

    DEFF Research Database (Denmark)

    Lerfall, Jørgen; Larsson, Thomas; Birkeland, Sveinung

    2012-01-01

    .92), whereas the fillet protein content was lowest in PD0 (20.2%). Fillet fat content did not vary significantly between the groups, but the muscle pH was 0.2 units higher in PD12 as compared to Control. Astaxanthin (Ax) and idoxanthin (Ix) content were significantly lowest for PD0. Ax recovered six months...... after the outbreak, but the Ix content remained lower in the PD affected salmon. The Ax level after smoking was similar for all groups, but Ix showed a similar pattern to that of raw fillets. Results of the colorimetric analyses (L*, a*, b*) indicated darkest colour for the control group and palest...... colour for PD0, whereas PDchronic showed highest differences between raw and smoked fillets. Firmness of raw fillets was lowest in PDchronic, but after smoking a significantly higher firmness was found in PDchronic, PD0 and PD6 (16.7–19.7N) compared with that of Control and PD12 (14.1N). Changes...

  12. Reconstruction of an external hemipelvectomy defect with a two-stage fillet of leg-free flap.

    Science.gov (United States)

    Boehmler, James H; Francis, Stacey H; Grawe, Roxanne K; Mayerson, Joel L

    2010-05-01

    The defect created by external hemipelvectomy for bone and soft tissue tumor resection is a challenge to reconstruct because of the exposure of bone, neurovascular structures, and peritoneal contents, particularly in the setting of previous radiotherapy. In a nonsalvageable limb with extensive tumor involvement and radiation damage, a free fillet of leg flap can be used to provide the necessary large volume of tissue for reconstruction without donor site morbidity. Because of the lengthy operative time for the hemipelvectomy procedure, the fillet of leg flap may be subject to long ischemia time and a subsequently compromised outcome. A two-stage fillet of leg flap for a hemipelvectomy defect was performed with two goals: to decrease ischemia time and to allow the necessary resuscitation of the patient between operative stages. Stage one was dissection of a lower fillet of leg flap, transfer and anastomosis to the contralateral femoral vessels, and temporary inset in the groin. The patient and flap were observed in the intensive care unit for several days. The patient returned to the operating room 3 days later for staged external hemipelvectomy and inset of the viable fillet of leg flap. Throughout follow-up, the reconstructive results and functional outcome were excellent.

  13. MICROBIOLOGICAL ASSAY FOR VITAMIN B

    OpenAIRE

    Bishnoi Kapil*, , ,; Kataria Mahesh; Singhal Vipin; Gupta Deepika

    2012-01-01

    Micronutrients added to foods are analyzed using various procedures depending on their nature and properties. The microbiological assays are better than chemical method because any suitable change in vitamin molecule which may not be detected by chemical method will be revealed by change in microbial activity. The microbiological assay of vitamins is based upon the comparison of the stimulation of growth of bacteria by measured concentration of vitamin with that produced by known concentratio...

  14. Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.

    Science.gov (United States)

    Giarratana, Filippo; Muscolino, Daniele; Beninati, Chiara; Ziino, Graziella; Giuffrida, Alessandro; Panebianco, Antonio

    2016-11-21

    R(+)limonene (LMN) is the major aromatic compound in essential oils obtained from oranges, grapefruits, and lemons. The improvement of preservation techniques to reduce the growth and activity of spoilage microorganisms in foods is crucial to increase their shelf life and to reduce the losses due to spoilage. The aim of this work is to evaluate the effect of LMN on the shelf life of fish fillets. Its effectiveness was preliminarily investigated in vitro against 60 strains of Specific Spoilage Organisms (SSOs) and then on gilt-head sea bream fillets stored at 2±0.5°C for 15days under vacuum. LMN showed a good inhibitory effect against tested SSOs strains. On gilt-head sea bream fillets, LMN inhibited the growth SSOs effectively, and its use resulted in a shelf-life extension of ca. 6-9days of treated fillets, compared to the control samples. The LMN addition in Sparus aurata fillets giving a distinctive smell and like-lemon taste to fish fillets that resulted pleasant to panellists. Its use contributed to a considerable reduction of fish spoilage given that the fillets treated with LMN were still sensory acceptable after 15days of storage. LMN may be used as an effective antimicrobial system to reduce the microbial growth and to improve the shelf life of fresh gilt-head sea bream fillets.

  15. Microbiological Methodology in Astrobiology

    Science.gov (United States)

    Abyzov, S. S.; Gerasimenko, L. M.; Hoover, R. B.; Mitskevich, I. N.; Mulyukin, A. L.; Poglazova, M. N.; Rozanov, A. Y.

    2005-01-01

    Searching for life in astromaterials to be delivered from the future missions to extraterrestrial bodies is undoubtedly related to studies of the properties and signatures of living microbial cells and microfossils on Earth. As model terrestrial analogs of Martian polar subsurface layers are often regarded the Antarctic glacier and Earth permafrost habitats where alive microbial cells preserved viability for millennia years due to entering the anabiotic state. For the future findings of viable microorganisms in samples from extraterrestrial objects, it is important to use a combined methodology that includes classical microbiological methods, plating onto nutrient media, direct epifluorescence and electron microscopy examinations, detection of the elemental composition of cells, radiolabeling techniques, PCR and FISH methods. Of great importance is to ensure authenticity of microorganisms (if any in studied samples) and to standardize the protocols used to minimize a risk of external contamination. Although the convincing evidence of extraterrestrial microbial life will may come from the discovery of living cells in astromaterials, biomorphs and microfossils must also be regarded as a target in search of life evidence bearing in mind a scenario that alive microorganisms had not be preserved and underwent mineralization. Under the laboratory conditions, processes that accompanied fossilization of cyanobacteria were reconstructed, and artificially produced cyanobacterial stromatolites resembles by their morphological properties those found in natural Earth habitats. Regarding the vital importance of distinguishing between biogenic and abiogenic signatures and between living and fossil microorganisms in analyzed samples, it is worthwhile to use some previously developed approaches based on electron microscopy examinations and analysis of elemental composition of biomorphs in situ and comparison with the analogous data obtained for laboratory microbial cultures and

  16. What can otolith shape analysis tell us about population structure of the European sardine, Sardina pilchardus, from Atlantic and Mediterranean waters?

    Science.gov (United States)

    Jemaa, Sharif; Bacha, Mahmoud; Khalaf, Gaby; Dessailly, David; Rabhi, Khalef; Amara, Rachid

    2015-02-01

    The European sardine, Sardina pilchardus, exhibits a complex population structure, which has produced conflicting results in previous genetic studies. Despite its importance in the fisheries industry, stock delineation for management and conservation purposes is still a matter of debate throughout the distribution range of the species. This study examines whether otolith shapes are more efficient than genetic markers to detect population structure in pelagic species with large population sizes. Sardines were analyzed from 15 sampling localities in the Northeast Atlantic and Mediterranean Sea covering almost the whole distribution range of the species. A combination of otolith shape indices and elliptic Fourier descriptors was investigated by multivariate statistical procedures. Within the studied area, three distinct groups were identified with an overall correct classification of 77%. Group A: northern Mediterranean Sea and Gulf of Gabès; group B: Atlantic Morocco-south Alboran-Algero-provençal coasts; and group C: European Atlantic coast. The Almeria-Oran front and the Gibraltar strait are not an efficient barrier for sardine population separation as there seems to be exchanges between populations of the south-western Mediterranean Sea and those of the Moroccan Atlantic Ocean coast or Gulf of Cadiz. The results are discussed in relation to environmental conditions, oceanographic features, and physical barriers to dispersal in the study area, and compared with those obtained by previous genetic, morphometric, and meristic data. For pelagic species with high gene flow, present results highlighted the need to take into account the identification of phenotypic stocks to ensure sustainable fishery benefits and efficient conservation as they may have unique demographic properties and responses to exploitation.

  17. Fish protein hydrolysate production from sardine solid waste by crude pepsin enzymatic hydrolysis in a bioreactor coupled to an ultrafiltration unit

    Energy Technology Data Exchange (ETDEWEB)

    Benhabiles, M.S.; Abdi, N. [National Polytechnic school of Algiers, B.P. 182-16200, El Harrach, Algiers (Algeria); Drouiche, N., E-mail: nadjibdrouiche@yahoo.fr [National Polytechnic school of Algiers, B.P. 182-16200, El Harrach, Algiers (Algeria); Silicon Technology Development Unit (UDTS) 2, Bd Frantz Fanon BP140, Alger-7 Merveilles, 16000 (Algeria); Lounici, H. [National Polytechnic school of Algiers, B.P. 182-16200, El Harrach, Algiers (Algeria); Pauss, A. [University of Technology of Compiegne, Departement Genie chimique,B.P. 20.509, 60205 Compiegne cedex (France); Goosen, M.F.A. [Alfaisal University, Riyadh (Saudi Arabia); Mameri, N. [University of Technology of Compiegne, Departement Genie chimique,B.P. 20.509, 60205 Compiegne cedex (France)

    2012-05-01

    The aims of the study were to optimize the production a fish protein hydrolysate (FPH) by enzymatic hydrolysis of sardine solid waste using crude pepsin, and to scale up the process in a bioreactor coupled to an ultrafiltration unit for product recovery. Results showed that the crude pepsin prepared by autolysis of the mucous membranes of a sheep stomach at optimal conditions (i. e. pH = 1.5-2 and incubation time of 6 h) could be satisfactory used for the enzymatic hydrolysis of fish solid waste. The optimal conditions for enzymatic reaction were: temperature 48 Degree-Sign C, and pH 1.5. The scale up of the enzymatic hydrolysis and the coupling of the reactor an ultrafiltration unit to concentrate the hydrolysate gave good results with a rejection coefficient for the protein hydrolysate product in the range of 90%. The volumetric concentration factor was 2.5, with a permeate flux of 200 L m{sup -2} bar{sup -1}. However, the results also suggest that the ultrafiltration product concentration process may be operating beyond the critical flux at which point irreversible membrane fouling occurs. - Highlights: Black-Right-Pointing-Pointer Evaluating to produce a (FPH) by enzymatic hydrolysis of sardine solid wastes was achieved. Black-Right-Pointing-Pointer Investigation of key parameters for optimal conditions for enzymatic hydrolysis have been studied. Black-Right-Pointing-Pointer Valorization of sardine waste was realized by enzymatic hydrolysis process. Black-Right-Pointing-Pointer Performances of this enzyme gave comparable results to those obtained with commercial pepsin. Black-Right-Pointing-Pointer The nutritional quality of the FPH produced appears to be satisfactory.

  18. Comparison of dry medium culture plates for mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

    Science.gov (United States)

    Park, Junghyun; Kim, Myunghee

    2013-12-01

    This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

  19. Comparison of the aerodynamics of bridge cables with helical fillets and a pattern-indented surface in normal flow

    DEFF Research Database (Denmark)

    Kleissl, Kenneth; Georgakis, Christos

    2011-01-01

    -wind induced vibrations (RWIVs). The modifications are based on re-search undertaken predominantly in Europe and Japan, with two different systems prevailing; HDPE tubing fitted with helical surface fillets and HDPE tubing with pattern-indented sur-faces. In the US and Europe, helical fillets dominate, whilst...... pattern indented surfaces are more common in Asia. Research into the effectiveness of helical fillets and pattern-indented surfaces has shown that, besides their potential to suppress rain-wind induced vibrations, they are also modestly reducing drag forces at design wind velocities. This is of particular...... that different researchers, in different facilities, with varying wind-tunnel flow characteristics and performance, have developed each separately. As part of a comprehensive review of the aerodynamics of existing cable surface modifica-tions, the resulting static force coefficients obtained from wind...

  20. Stomach Chitinase from Japanese Sardine Sardinops melanostictus: Purification, Characterization, and Molecular Cloning of Chitinase Isozymes with a Long Linker.

    Science.gov (United States)

    Kawashima, Satoshi; Ikehata, Hiroki; Tada, Chihiro; Ogino, Tomohiro; Kakizaki, Hiromi; Ikeda, Mana; Fukushima, Hideto; Matsumiya, Masahiro

    2016-01-20

    Fish express two different chitinases, acidic fish chitinase-1 (AFCase-1) and acidic fish chitinase-2 (AFCase-2), in the stomach. AFCase-1 and AFCase-2 have different degradation patterns, as fish efficiently degrade chitin ingested as food. For a comparison with the enzymatic properties and the primary structures of chitinase isozymes obtained previously from the stomach of demersal fish, in this study, we purified chitinase isozymes from the stomach of Japanese sardine Sardinops melanostictus, a surface fish that feeds on plankton, characterized the properties of these isozymes, and cloned the cDNAs encoding chitinases. We also predicted 3D structure models using the primary structures of S. melanostictus stomach chitinases. Two chitinase isozymes, SmeChiA (45 kDa) and SmeChiB (56 kDa), were purified from the stomach of S. melanostictus. Moreover, two cDNAs, SmeChi-1 encoding SmeChiA, and SmeChi-2 encoding SmeChiB were cloned. The linker regions of the deduced amino acid sequences of SmeChi-1 and SmeChi-2 (SmeChi-1 and SmeChi-2) are the longest among the fish stomach chitinases. In the cleavage pattern groups toward short substrates and the phylogenetic tree analysis, SmeChi-1 and SmeChi-2 were classified into AFCase-1 and AFCase-2, respectively. SmeChi-1 and SmeChi-2 had catalytic domains that consisted of a TIM-barrel (β/α)₈-fold structure and a deep substrate-binding cleft. This is the first study showing the 3D structure models of fish stomach chitinases.

  1. Draft Genome Sequence of Aeromonas dhakensis Strain F2S2-1, Isolated from the Skin Surface of an Indian Oil Sardine (Sardinella longiceps).

    Science.gov (United States)

    Nadiga, Mohan; Vaidyanathan, V V; Thayumanavan, Thangavelu

    2016-08-18

    Draft genome sequencing of Aeromonas dhakensis strain F2S2-1, isolated from the skin surface of an Indian oil sardine (Sardinella longiceps), has been carried out. The draft genome was roughly 4.7 Mb in size with 61.7% G+C content. Annotation of the genome yielded 4,337 genes coding for proteins, tRNAs, and rRNAs. Annotation also revealed the presence of 52 genes linked to resistance to antibiotics/toxic compounds. Pathway analysis revealed the presence of novobiocin biosynthetic genes and genes for biosynthesis of a siderophore group on nonsynthetic peptides. Copyright © 2016 Nadiga et al.

  2. Effects of sardine-enriched diet on metabolic control, inflammation and gut microbiota in drug-naïve patients with type 2 diabetes: a pilot randomized trial.

    Science.gov (United States)

    Balfegó, Mariona; Canivell, Silvia; Hanzu, Felicia A; Sala-Vila, Aleix; Martínez-Medina, Margarita; Murillo, Serafín; Mur, Teresa; Ruano, Elena G; Linares, Francisca; Porras, Nuria; Valladares, Silvia; Fontalba, Maria; Roura, Elena; Novials, Anna; Hernández, Cristina; Aranda, Gloria; Sisó-Almirall, Antoni; Rojo-Martínez, Gemma; Simó, Rafael; Gomis, Ramon

    2016-04-18

    Nutrition therapy is the cornerstone of treating diabetes mellitus. The inclusion of fish (particularly oily fish) at least two times per week is recommended by current international dietary guidelines for type 2 diabetes. In contrast to a large number of human studies examining the effects of oily fish on different cardiovascular risk factors, little research on this topic is available in patients with type 2 diabetes. The aims of this pilot study were to investigate the effects of a sardine-enriched diet on metabolic control, adiponectin, inflammatory markers, erythrocyte membrane fatty acid (EMFA) composition, and gut microbiota in drug-naïve patients with type 2 diabetes. 35 drug-naïve patients with type 2 diabetes were randomized to follow either a type 2 diabetes standard diet (control group: CG), or a standard diet enriched with 100 g of sardines 5 days a week (sardine group: SG) for 6 months. Anthropometric, dietary information, fasting glycated hemoglobin, glucose, insulin, adiponectin, inflammatory markers, EMFA and specific bacterial strains were determined before and after intervention. There were no significant differences in glycemic control between groups at the end of the study. Both groups decreased plasma insulin (SG: -35.3%, P = 0.01, CG: -22.6%, P = 0.02) and homeostasis model of assessment--insulin resistance (HOMA-IR) (SG: -39.2%, P = 0.007, CG: -21.8%, P = 0.04) at 6-months from baseline. However only SG increased adiponectin in plasma compared to baseline level (+40.7%, P = 0.04). The omega-3 index increased 2.6% in the SG compared to 0.6% in the CG (P = 0.001). Both dietary interventions decreased phylum Firmicutes (SG and CG: P = 0.04) and increased E. coli concentrations (SG: P = 0.01, CG: P = 0.03) at the end of the study from baseline, whereas SG decreased Firmicutes/Bacteroidetes ratio (P = 0.04) and increased Bacteroides-Prevotella (P = 0.004) compared to baseline. Although enriching diet with 100 g of sardines 5 days a week during

  3. Effect of different types of coatings on texture and nutritional properties of canned Portuguese sardines (Sardina pilchardus)

    OpenAIRE

    Rita Pinheiro; Manuela Vaz Velho

    2014-01-01

    Canned foods have a long history of success and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Interest in fish consumption has increased in recent years due to the wide range of its health benefits. In addition to fresh product, canned fish enables a delayed consumption of this appreciated kind of food. Among the different types of fish, in Portugal, the most used in canning manufacture are sardines, tuna, anchovies, mackerels. Ve...

  4. Residue depletion of oxytetracycline from fillet tissues of northern pike and walleye

    Science.gov (United States)

    Bernardy, Jeffry A.; Vue, Chue; Gaikowski, Mark P.; Stehly, Guy R.; Gingerich, William H.; Moore, Allen

    2003-01-01

    The broad-spectrum antibacterial drug oxytetracycline (OTC) is used in the U.S. to treat certain diseases in salmonids and catfish. This study was conducted to support an extension of the OTC label to include all cool-water fish species cultured at U.S. public aquaculture facilities by satisfying human food safety requirements. Juvenile northern pike (Esox lucius; mean weight: 117 g) and walleye (Stizostedion vitreum; mean weight: 59 g) were fed OTC-medicated diets near the maximum legal treatment rate (82.7 mg OTC-HCl/kg fish/day for 10 days) and near the lower limit of the water temperature range for most disease outbreaks in these species (14 and 16 °C, respectively). Two trials were conducted simultaneously with northern pike, one using commercially medicated feed and the other using on-site OTC top-coated feed. A third trial was performed with walleye using on-site OTC top-coated feed. Fillet tissues were collected and OTC free base (OTC-base) concentrations were determined by high performance liquid chromatography. The maximum mean OTC-base concentrations in the fillet tissue were 319 ng/g in northern pike (skinless) and 721 ng/g in walleye (skin-on), both well below the current tolerance limit of 2000 ng/g OTC-base. The log-linear loss of OTC-base from the fillet tissues was monophasic, with terminal phase half-lives of 5.9 days in northern pike fed commercial medicated feed, 6.7 days in northern pike fed top-coated feed, and 10.5 days in walleye fed top-coated feed. The data supported a zero withdrawal time in juvenile northern pike and walleye fed OTC at the approved dose level for 10 days at water temperatures down to 14 and 16 °C respectively.

  5. Calcaneal fillet flap: a new osteocutaneous free tissue transfer for emergency salvage of traumatic below-knee amputation stumps.

    Science.gov (United States)

    Januszkiewicz, J S; Mehrotra, O N; Brown, G E

    1996-09-01

    Traumatic below-knee amputations do not always leave enough soft tissue of bone with which to fashion a stump of sufficient length and durability to support a prosthesis. Composite free flaps can often be harvested from the amputated limb to provide immediate one-stage stump salvage and to preserve knee function. We report a new technique to increase stump length by incorporating the calcaneus into a foot fillet flap as a vascularized bone transfer. The calcaneal fillet flap is a useful addition to the inventory of available composite flaps. It is recommended for knee joint salvage when there is less than 11 cm of tibial remnant length.

  6. A new approach to predict the fish fillet shelf-life in presence of natural preservative agents

    Directory of Open Access Journals (Sweden)

    Alessandro Giufffrida

    2017-06-01

    Full Text Available Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

  7. Moritella viscosa, a pathogenic bacterium affecting the fillet quality in fish

    DEFF Research Database (Denmark)

    Ingerslev, Hans-Christian; Nielsen, Michael Engelbrecht

    2011-01-01

    Moritella viscosa is a bacterium belonging to the family Moritellaceae and was formerly known as Vibrio viscosus. The name ‘viscosa’ originates from the slimy nature of the bacterium. M. viscosa is considered to be the main causative agent of the phenomenon ‘winter ulcer’ or ‘cold-water ulcer’ wh...... market price because of a quality downgrade caused by textural changes in the fillet....... cod (Gadus morhua), Atlantic halibut (Hippoglossus hippoglossus) and turbot (Scophthalmus maximus). In Norway, the disease is considered a major problem and is currently the main bacterial infection in Norwegian aquaculture (Bornø et al. 2010). Fish previously infected with M. viscosa obtain a lower...

  8. Aerodynamic coefficients of plain and helically filleted twin circular cylinders for varying wind angles of attack

    DEFF Research Database (Denmark)

    Acampora, Antonio; Georgakis, Christos T.

    2013-01-01

    Moderate vibrations continue to be recorded on the Øresund Bridge twin-stay cables. System identification techniques have been applied to investigate the aerodynamic characteristics of the cables based on ambient vibration measurements. As might be expected, the measured aerodynamic damping ratios...... vary from those estimated through use of aerodynamic coefficients of single circular cylinders, as reported in literature. To address this issue, wind tunnel tests were performed on a 1:2.3 scale section model of the Øresund Bridge cables, with and without the presence of helical fillets. In this paper...

  9. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.

    Science.gov (United States)

    Mudalal, S; Babini, E; Cavani, C; Petracci, M

    2014-08-01

    Recently, white striations parallel to muscle fibers direction have been observed on the surface of chicken breast, which could be ascribed to intensive growth selection. The aim of this study was to evaluate the effect of white striping on chemical composition with special emphasis on myofibrillar and sarcoplasmic protein fractions that are relevant to the processing features of chicken breast meat. During this study, a total of 12 pectoralis major muscles from both normal and white striped fillets were used to evaluate chemical composition, protein solubility (sarcoplasmic, myofibrillar, and total protein solubility), protein quantity (sarcoplasmic, myofibrillar, and stromal proteins), water holding capacity, and protein profile by SDS-PAGE analysis. White-striped fillets exhibited a higher percentage of moisture (75.4 vs. 73.8%; P < 0.01), intramuscular fat (2.15 vs. 0.98%; P < 0.01), and collagen (1.36 vs. 1.22%; P < 0.01), and lower content of protein (18.7 vs. 22.8%; P < 0.01) and ash (1.14 vs. 1.34%; P < 0.01), in comparison with normal fillets. There was a great decline in myofibrillar (14.0 vs. 8.7%; P < 0.01) and sarcoplasmic (3.2 vs. 2.6%; P < 0.01) content and solubility as well as an increase in cooking loss (33.7 vs. 27.4%; P < 0.05) due to white striping defects. Moreover, gel electrophoresis showed that the concentration of 3 myofibrillar proteins corresponding to actin (42 kDa); LC1, slow-twitch light chain myosin (27.5 kDa); and LC3, fast-twitch light chain myosin (16 kDa), and almost all sarcoplasmic proteins were lower than normal. In conclusion, the findings of this study revealed that chicken breast meat with white striping defect had different chemical composition (more fat and less protein) and protein quality and quantity (low content of myofibrillar proteins and high content of stromal proteins) with respect to normal meat. Furthermore, white striped fillets had lower protein functionality (higher cooking loss). All the former changes

  10. Microbiological interactions with cold plasma.

    Science.gov (United States)

    Bourke, P; Ziuzina, D; Han, L; Cullen, P J; Gilmore, B F

    2017-08-01

    There is a diverse range of microbiological challenges facing the food, healthcare and clinical sectors. The increasing and pervasive resistance to broad-spectrum antibiotics and health-related concerns with many biocidal agents drives research for novel and complementary antimicrobial approaches. Biofilms display increased mechanical and antimicrobial stability and are the subject of extensive research. Cold plasmas (CP) have rapidly evolved as a technology for microbial decontamination, wound healing and cancer treatment, owing to the chemical and bio-active radicals generated known collectively as reactive oxygen and nitrogen species. This review outlines the basics of CP technology and discusses the interactions with a range of microbiological targets. Advances in mechanistic insights are presented and applications to food and clinical issues are discussed. The possibility of tailoring CP to control specific microbiological challenges is apparent. This review focuses on microbiological issues in relation to food- and healthcare-associated human infections, the role of CP in their elimination and the current status of plasma mechanisms of action. © 2017 The Society for Applied Microbiology.

  11. Establishing molecular microbiology facilities in developing countries.

    Science.gov (United States)

    Ahmed, Salman S; Alp, Emine; Ulu-Kilic, Aysegul; Doganay, Mehmet

    2015-01-01

    Microbiology laboratories play an important role in epidemiology and infection control programs. Within microbiology laboratories, molecular microbiology techniques have revolutionized the identification and surveillance of infectious diseases. The combination of excellent sensitivity, specificity, low contamination levels and speed has made molecular techniques appealing methods for the diagnosis of many infectious diseases. In a well-equipped microbiology laboratory, the facility designated for molecular techniques remains indiscrete. However, in most developing countries, poor infrastructure and laboratory mismanagement have precipitated hazardous consequences. The establishment of a molecular microbiology facility within a microbiology laboratory remains fragmented. A high-quality laboratory should include both conventional microbiology methods and molecular microbiology techniques for exceptional performance. Furthermore, it should include appropriate laboratory administration, a well-designed facility, laboratory procedure standardization, a waste management system, a code of practice, equipment installation and laboratory personnel training. This manuscript lays out fundamental issues that need to be addressed when establishing a molecular microbiology facility in developing countries.

  12. [Safety in the Microbiology laboratory].

    Science.gov (United States)

    Rojo-Molinero, Estrella; Alados, Juan Carlos; de la Pedrosa, Elia Gómez G; Leiva, José; Pérez, José L

    2015-01-01

    The normal activity in the laboratory of microbiology poses different risks - mainly biological - that can affect the health of their workers, visitors and the community. Routine health examinations (surveillance and prevention), individual awareness of self-protection, hazard identification and risk assessment of laboratory procedures, the adoption of appropriate containment measures, and the use of conscientious microbiological techniques allow laboratory to be a safe place, as records of laboratory-acquired infections and accidents show. Training and information are the cornerstones for designing a comprehensive safety plan for the laboratory. In this article, the basic concepts and the theoretical background on laboratory safety are reviewed, including the main legal regulations. Moreover, practical guidelines are presented for each laboratory to design its own safety plan according its own particular characteristics. Copyright © 2014 Elsevier España, S.L.U. y Sociedad Española de Enfermedades Infecciosas y Microbiología Clínica. All rights reserved.

  13. Recent advances in silage microbiology

    Directory of Open Access Journals (Sweden)

    Richard Muck

    2013-03-01

    Full Text Available Recent advances in silage microbiology are reviewed. Most new techniques in silage microbiology use the polymerase chain reaction (PCR to make copies of a portion of the DNA in microorganisms. These techniques allow us to identify and quantify species as well as do community analysis. The PCR-based techniques are uncovering new species, both bacteria and fungi, during storage and feeding. Silage inoculants are widely available, but of greater interest has been research investigating why inoculants are so successful. Various inoculant strains have been found to produce bacteriocins and other compounds that inhibit other bacteria and fungi, improving their chances for success. In vitro ruminal fermentation research is showing that some inoculated silages affect rumen microorganisms, reducing methane in some cases and increasing microbial biomass production in others. Better understanding of silage microbiology will allow us to better manage silos and develop better inoculants to improve silage quality.

  14. [Post-mortem microbiology analysis].

    Science.gov (United States)

    Fernández-Rodríguez, Amparo; Alberola, Juan; Cohen, Marta Cecilia

    2013-12-01

    Post-mortem microbiology is useful in both clinical and forensic autopsies, and allows a suspected infection to be confirmed. Indeed, it is routinely applied to donor studies in the clinical setting, as well as in sudden and unexpected death in the forensic field. Implementation of specific sampling techniques in autopsy can minimize the possibility of contamination, making interpretation of the results easier. Specific interpretation criteria for post-mortem cultures, the use of molecular diagnosis, and its fusion with molecular biology and histopathology have led to post-mortem microbiology playing a major role in autopsy. Multidisciplinary work involving microbiologists, pathologists, and forensic physicians will help to improve the achievements of post-mortem microbiology, prevent infectious diseases, and contribute to a healthier population.

  15. [The modern microbiology in the clinical managing].

    Science.gov (United States)

    Casal Román, Manuel

    2012-01-01

    The tuberculosis is one of the most important and mortal diseases of the world. The microbiological confirmatory diagnosis and the microbiological therapeutic orientation are fundamental nowadays in the tuberculosis in AIDS and in the Resistant tuberculosis. They are described throughout the time by the classic Microbiology: From 1882 to final 20th century (130 years). With the modern current Microbiology: In the beginning of the 21st century (20-30 years). And as will be done with the future Microbiology: From the years 2020-30. The important advances are outlined in the modern and future clinical microbiology, for the control of the Tuberculosis.

  16. [Optimization of microbiological diagnosis of endocarditis].

    Science.gov (United States)

    Boukadida, Jalel

    2002-11-01

    The endocarditis stays a dangerous illness. The positive microbiological diagnosis has a precious contribution for a successful hold in charge of the patient. To optimise the microbiological diagnosis of the endocarditis, essentially it comes back to respect the maximum rules of good practice of the blood cultures and the microbiological cardiac valve exams. During the last decades, techniques of molecular biology came to remedy insufficiencies of the conventional microbiology. We arrange rich microbiological data to guide the therapist while waiting the current microbiological data of the patient.

  17. Microbiology Learning and Education Online.

    Science.gov (United States)

    Guarner, Jeannette; Niño, Silvia M

    2016-05-01

    The ubiquity of devices that connect to the Internet has exploded, allowing for easy dissemination of information. Many teachers from kindergarten to universities use the information obtained online or post material they want their students to access. Online media readily places articles, books, videos, and games at our fingertips. The public in general also gathers health information from the Internet. The following review will explore what has been published regarding microbiology education and learning online and the use of electronic media by microbiologists for scientific purposes. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

  18. The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids.

    Science.gov (United States)

    Gómez-Estaca, Joaquín; Gómez-Guillén, M Carmen; Montero, Pilar

    2014-09-01

    Fish is rich in polyunsaturated fatty acids with beneficial effects on human health; however, these lipids are very sensitive to auto-oxidation reactions, leading to loss of nutritional and sensory quality. The effect of traditional (brining, smoking) and novel (addition of polyphenolic extracts, high pressure) preservation processes on the antioxidant/oxidative status of muscle lipids from dolphinfish and sardine was studied. Brining with oregano or rosemary aqueous extracts, as well as smoking, gave rise to deposition of phenolic compounds (9-42, 1.5-4.5 and 0.4-2.3 µg phenol/g for smoked, oregano-brined and rosemary-brined samples, respectively) in the muscle of both fish species. The antioxidant activity, as measured by ferric reducing ability, was also improved after brining with antioxidant extracts or smoking, results ranging from 8.9 to 82 mM FeSO4 · 7H2O equivalents/mg muscle depending on the treatment and the fish species. Consequently, fish lipid oxidation (as measured by thiobarbituric acid reactive substances) derived from brining and pressurizing, applied alone or in combination, was reduced between 6.6 and 69.8% depending on the treatment and the fish species. The combination of brining with oregano extract and light smoking showed an additional antioxidant effect, as compared with that obtained by smoking, on reducing sardine lipid oxidation derived from brining and pressurizing.

  19. Preparation of triacylglycerols rich in omega-3 fatty acids from sardine oil using a Rhizomucor miehei lipase: focus in the EPA/DHA ratio.

    Science.gov (United States)

    Bispo, Paulo; Batista, Irineu; Bernardino, Raul J; Bandarra, Narcisa Maria

    2014-02-01

    The increasing evidence on the differential biochemical effects of eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) raises the need of n-3 highly unsaturated fatty acid concentrates with different amounts of these fatty acids. In the present work, physicochemical and enzymatic techniques were combined to obtain acylglycerols, mainly triacylglycerols (TAG), rich in n-3 fatty acids. Sardine oil was obtained by washing sardine (Sardina pilchardus) mince with a NaHCO3 solution, hydrolyzed in a KOH-ethanol solution, and concentrated with urea. The esterification reaction was performed in the stoichiometric proportion of substrates for re-esterification to TAG, with 10 % level of Rhizomucor miehei lipase based on the weight of substrates, without any solvent, during 48 h. This procedure led to approximately 88 % of acylglycerols, where more than 66 % were TAG and the concentration of n-3 fatty acids was higher than 60 %, the EPA and DHA ratio (EPA/DHA) was 4:1. The content of DHA in the unesterifed fraction (free fatty acids) increased from 20 to 54 %, while the EPA level in the same fraction decreased from 33 to 12.5 % (EPA/DHA ratio ≈1:4). Computational methods (density functional theory calculations) have been carried out at the B3LYP/6-31G(d,p) level to explain some of the experimental results.

  20. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated

    Science.gov (United States)

    Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira; Mano, Sérgio Borges; Teixeira, Claudia Emília; da Cruz Silva Canto, Anna Carolina Vilhena; de Carvalho Vital, Helio; Conte-Júnior, Carlos Adam

    2013-01-01

    This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment. PMID:24804034

  1. Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince.

    Science.gov (United States)

    Hashemi, Ala; Jafarpour, Ali

    2016-01-01

    Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P  0.05). In terms of temperature sweep test, storage modulus (G') of control sample faced a substantial slop from 10 °C to 58 °C, corresponding to the lowest magnitude of G' at its gelling point (~58°), but completed at around 70 °C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42 °C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90 °C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

  2. Diphyllobothrium latum in Italy: plerocercoids larvae distribution in perch (Perca fluviatilis fillets

    Directory of Open Access Journals (Sweden)

    MariaLetizia Fioravanti

    2013-04-01

    Full Text Available Following the diffusion of new eating habits (consumption of uncooked, undercooked, marinated or cold-smoked fish, some cases of parasitic zoonosis from freshwater fish are recently reappeared in Italy. One of these is tapeworm Diphyllobothrium latum, whose final host could be human. This study aimed to individuate the position of plerocercoid larvae inside perch fillets (Perca fluviatilis caught in 4 different sites on Como lake in 2011. The fish analyzed were 390. The larvae totally isolated from 112 positive fishes were 164: 85 found in the right fillets and 79 in left ones. According to dorso-ventral disposition in fish, 144 larvae were individuated in dorsal muscles and 20 in ventral ones. Data collected confirm that plerocercoid larvae prefer the upper mass of perch muscle. Dietary education and sanitary care on fish supply are necessary to prevent the diffusion of tapeworm zoonosis in high-risk zones. European legislation establishes freezing to sanitize fish to be eaten raw, marinated or cold-smoked.

  3. A novel tensile test method to assess texture and gaping in salmon fillets.

    Science.gov (United States)

    Ashton, Thomas J; Michie, Ian; Johnston, Ian A

    2010-05-01

    A new tensile strength method was developed to quantify the force required to tear a standardized block of Atlantic salmon muscle with the aim of identifying those samples more prone to factory downgrading as a result of softness and fillet gaping. The new method effectively overcomes problems of sample attachment encountered with previous tensile strength tests. The repeatability and sensitivity and predictability of the new technique were evaluated against other common instrumental texture measurement methods. The relationship between sensory assessments of firmness and parameters from the instrumental texture methods was also determined. Data from the new method were shown to have the strongest correlations with gaping severity (r =-0.514, P tensile test in the top cluster, alongside the Warner Bratzler method, demonstrating that it also yields adequate data with respect to these tests. None of the tested sensory analysis attributes showed significant relationships to mechanical tests except fillet firmness, with correlations (r) of 0.42 for cylinder probe maximum force (P = 0.005) and 0.31 for tensile work (P = 0.04). It was concluded that the tensile test method developed provides an important addition to the available tools for mechanical analysis of salmon quality, particularly with respect to the prediction of gaping during factory processing, which is a serious commercial problem. A novel, reliable method of measuring flesh tensile strength in salmon, provides data of relevance to gaping.

  4. [Lower limb salvage with a free fillet fibula flap harvested from the contralateral amputated leg].

    Science.gov (United States)

    Bouyer, M; Corcella, D; Forli, A; Mesquida, V; Semere, A; Moutet, F

    2015-06-01

    We report a unusual case of "fillet flap" to reconstruct the lower limb with the amputated contralateral leg. This kind of procedure was first described by Foucher et al. in 1980 for traumatic hand surgery as the "bank finger". A 34-year-old man suffered a microlight accident with bilateral open legs fractures. A large skin defect of the left leg exposed the ankle, the calcaneus and a non-vascularized part of the tibial nerve (10 cm). The patient came to the OR for surgical debridement and had massive bone resection of the left calcaneus. The right leg showed limited skin defect at the lower part, exposing the medial side of the ankle and a tibial bone defect, measuring 10 cm. Salvage the left leg was impossible due to complex nerve, bones and skin associated injuries, so this leg was sacrificed and used as a donor limb, to harvest a free fibula flap for contralateral tibial reconstruction. At 18 months of follow-up, the patient was very satisfied, the clinical result was very good on both lower limbs and X-rays showed excellent integration of the free fibula flap. The patient had normal dailies occupations, can run and have bicycle sport practice with a functional left leg fit prosthesis. This case showed an original application of the "fillet flap concept" to resolve complex and rare traumatic situations interesting the both lower limbs. In our opinion, this strategy must be a part of the plastic surgeon skills in uncommon situations.

  5. Relatively rapid loss of lampricide residues from fillet tissue of fish after routine treatment

    Science.gov (United States)

    Vue, C.; Bernardy, J.A.; Hubert, T.D.; Gingerich, W.H.; Stehly, G.R.

    2002-01-01

    The selective sea lamprey (Petromyzon marinus) larvicide 3-trifluoromethyl-4-nitrophenol (TFM) is currently used to control parasitic sea lampreys in tributaries to the Great Lakes basin. The concentration and persistence of TFM and its major metabolite, TFM glucuronide (TFM-glu), was determined in fillet tissue of fish after a typical stream application. Rainbow trout (Oncorhynchus mykiss) and channel catfish (Ictalurus punctatus) were exposed to a nominal concentration of 12.6 nmol/mL TFM for about 12 h during a sea lamprey control treatment of the Ford River in Michigan. Concentrations of TFM and TFM-glu were greatest in the fillet tissues during the exposure period, with greater residues in channel catfish (wet wt; mean, 6.95 nmol/g TFM; mean, 2.40 nmol/g TFM-glu) than in rainbow trout (wet wt; mean, 1.45 nmol/g TFM; mean, 0.93 nmol/g TFM-glu). After the exposure period, residues in both species decreased by 90-99% within 6-12 h and were less than the quantitation limit (<0.03 nmol/g) within 36 h.

  6. Fatigue of Fillet-welded Joint Assessment by the FEA Simulation of Damage Accumulation

    Directory of Open Access Journals (Sweden)

    Petinov S. V.

    2011-06-01

    Full Text Available Fatigue strength evaluation of non-continuous incomplete penetration fillet-welded joints transferring stress flow by the S-N criteria incorporating the «Hot-spot stress» or «Notch-stress» approaches is dubious since the characteristic stress at the crack initiation location is not established by the rules for fatigue design. Application of the linear fracture mechanics (LMF technique meets a problem of numerical modeling the crack three-dimensional shape and front extension, which becomes insoluble when the crack approaches the outer surface of weld bead and propagates along the seam. Apart from that, considering material plasticity beyond the initial phase of crack extensions from the cavity is off the frames of the principles of the LMF.An approach based on the FEA simulation of fatigue damage accumulation is suggested and applied to evaluate the crack initiation at the cavity and propagation in the non-continuous fillet-welded joint. The crack initiation at the cavity, its three-dimensional shape formation and evolution are simulated taking into account the elastic-plastic cyclic deformation of weld material until almost complete failure of the joint. The results of analysis are in good agreement with published experimental data.

  7. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish fillets.

    Science.gov (United States)

    Ben Embarek, P K; Huss, H H

    1993-11-01

    The heat resistance of two strains of Listeria monocytogenes in sous-vide cooked fillets of cod and salmon was investigated. Fish sticks of 5 g were inoculated, vacuum-packed and heated at different combinations of time and temperature (58-80 degrees C). Time-temperature combinations allowing survival and time-temperature combinations at which the bacteria were destroyed, were used to determine D- and z-values. D-values were in the range of what has been published for other food products. D60-values were between 1.95 and 4.48 min depending on the strain and the fish. Both strains were one-four-times more heat resistant in salmon than in cod, showing the importance of the heating menstruum. This difference may be due to the higher fat content in salmon as compared to cod. Z-values were calculated to be 5.65 and 6.4 degrees C, respectively, for the two strains. The suitability of methods for heat resistance experiments and the survival of L. monocytogenes in sous-vide cooked fish fillets are discussed.

  8. Experimental Investigation of Effect of the Sail with Leading Edge Fillet on Flow around a Submarine

    Directory of Open Access Journals (Sweden)

    Mohsen Rahmany

    2016-06-01

    Full Text Available Because of connecting the various appendages of submarine to the main body the vortices have been created that disrupt the flow uniformity and make the undesirable features such as vortex formation to flow. Vortices that have been created due to the connectivity of sail to the body of submarines have a significant impact on non-uniformity of submarine wake at location of the propeller disc. In present research the use of hot wire anemometer has created vertical flow field in back of the two sails in an experimental model of standard submarines in a wind tunnel. Sails have a same cross-section and height, but one simple and the other has a fillet at the leading edge. The vortical flow field in the form of a horseshoe vortex at downstream of sail has been obtained at four locations. The results of research have specified the formation of a horseshoe vortex on the body of submarine model due to the effect of connectivity sail to body. The amount and intensity of the vortex flow has considerably reduced in the sail with fillet on leading edge. In addition, increasing space from sail to downstream increases the amount of axial speed at the center of vortex but the range the vortex covers is smaller. Results have clearly shown the symmetry flow around sail of a submarine model.

  9. Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).

    Science.gov (United States)

    Hallier, Arnaud; Prost, Carole; Serot, Thierry

    2005-09-07

    Volatile compounds of cooked fillets of Silurus glanis reared under two conditions occurring in France were studied. They were extracted by dynamic headspace, identified by gas chromatography/mass spectrometry, and quantified by gas chromatography-flame ionization detection. Odor active volatile compounds were characterized by gas chromatography-olfactometry. Sixty volatile compounds were detected in dynamic headspace extracts, among which 33 were odor active. Rearing conditions affected their estimated concentrations and their odor intensities, but very few qualitative differences were exhibited (only seven volatile compounds were concerned). A good correlation between quantitative and olfactometric results is shown. 2-Methylisoborneol and (E)-2-hexenal were less represented in OUTDOOR extracts, while 2-butanone was less represented in INDOOR extracts. In addition, olfactometric results can be closely related to those previously obtained by sensory analysis. Boiled potato sensory odor of the silurus cooked fillets can be related to (Z)-4-heptenal and methional, and buttery odor can be related to 2,3-butanedione, an unknown compound (RI = 1010), and 2,3-pentadione.

  10. Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets

    Science.gov (United States)

    Tomac, Alejandra; Cova, María C.; Narvaiz, Patricia; Yeannes, María I.

    2015-01-01

    The effect of gamma irradiation (0, 2, 3 and 4 kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated (3% acetic acid, 10% sodium chloride and 0.2% citric acid) Engraulis anchoita fillets were vacuum-packed and irradiated with a cobalt-60 source at a semi-industrial irradiation facility. The irradiation caused a slight increase in hardness values regardless of the applied dose but maintained a consistent texture over the 10 months, even though the control samples softened, most likely due to degradation. This hardness increase did not affect the textural sensory acceptability. Irradiation did not modify the color but still reduced color changes during storage, benefitting the product's quality. TBARS was increased in every sample throughout storage, but irradiation decreased these values. Sensory acceptability was not affected by gamma irradiation. Therefore, gamma irradiation could be successfully applied to this type of product for the purpose of shelf-life extension.

  11. The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast.

    Science.gov (United States)

    Pavelková, Adriana; Kačániová, Miroslava; Horská, Elena; Rovná, Katarína; Hleba, Lukáš; Petrová, Jana

    2014-10-01

    The effect of ethylenediaminetetraacetate (EDTA), oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils, on the chicken breast fillets was examined in this study. The chicken breast fillets were stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. There were used the following treatments of chicken breast fillets: Air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), VP with EDTA solution 1.50% w/w (VPEC, control samples), VP with oregano oil 0.20% v/w (VP + O) and VP with thyme oil 0.20% v/w, (VP + T). The quality assessment for vacuum packaging of the product in accordance with the terms above and EDTA treatment, oregano and thyme oil was established by microbiological analyzes. The microbiological properties as the total viable counts on Plate Count Agar, after incubation for 2 days at 37 °C and coliform bacteria on Violet Red Bile Glucose agar incubated at 37 °C for 24 h, lactobacilli on Rogosa and Sharpe agar after incubation 48-78 h at 37 °C in an aerobic atmosphere supplemented with carbon dioxide (5% CO2) and Pseudomonas aeruginosa on Pseudomonas Isolation agar (PIA, Oxoid, UK) after incubation at 48 h at 35 °C were monitored. The using of oregano, thyme oil and EDTA with combination of vacuum packaging has significant effects to reduction of all followed groups of microorganisms compared with control group without vacuum packaging and untreated control group. The natural preservatives can be used as alternatives to chemical additives which could extend the meat and meat products shelf life. The knowledge about them can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study shows how using of natural antimicrobials can extend the shelf-life of the meat product.

  12. Retention of health beneficial components during hot- and cold-smoking of African catfish (Clarias gariepinus) fillets

    NARCIS (Netherlands)

    Larsen, R.; Mierke-Klemeyer, S.; Maehre, H.; Elvevoll, E.O.; Bandarra, N.M.; Cordiero, A.R.; Nunes, M.L.; Schram, E.; Luten, J.B.; Oehlenschlaeger, J.

    2010-01-01

    Changes in content of selenium and taurine, and the alteration of fatty acid profile have been studied in African catfish fillets subjected to a commercial cold- or hot smoking process. Selenium content and the fatty acid profile did not change significantly during neither of the smoking procedures.

  13. Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena hippurus) fillets.

    Science.gov (United States)

    Messina, Concetta Maria; Bono, Gioacchino; Arena, Rosaria; Randazzo, Mariano; Manuguerra, Simona; Santulli, Andrea

    2016-09-01

    Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N2, 5% O2); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at -1 ± 0.5°C for 18 days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18 days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatile basic nitrogen (TVB-N) and oxidized proteins were observed in untreated samples with respect to the MAP and MAP-HAL groups. The principle component analysis revealed a different quality profile for untreated and MAP-treated fish.

  14. Effects of vacuum and modified atmosphere on textural parameters and structural proteins of cultured meagre (Argyrosomus regius) fillets.

    Science.gov (United States)

    Sáez, María I; Martínez, Tomás F; Cárdenas, Salvador; Suárez, María D

    2015-09-01

    The influence of two preservation strategies (vacuum package and modified atmosphere package) on the post-mortem changes of textural parameters, pH, water holding capacity, sarcoplasmic and myofibrillar proteins, and collagen content of meagre (Argyrosomus regius) fillets was studied. Fillets were stored in a cold room in aerobic (control, C), vacuum (V) and modified atmosphere (MA) package. Samples were withdrawn at six sampling points throughout 15-day storage, and post-mortem changes were assessed. The textural parameters were significantly enhanced in V and MA compared to C. Both V and MA treatments reduced the intensity of a group of myofibrillar protein fractions (140-195 kDa) and increased insoluble collagen compared to C. Consequently, the post-mortem flesh softening in C was attributed to increased proteolysis in both intracellular and extracellular structural proteins. The preservation of the textural and biochemical characteristics of meagre fillets subjected to V and MA treatments makes these two treatments highly recommendable for the commercialization of meagre fillets. © The Author(s) 2014.

  15. 75 FR 4350 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Preliminary Results of New...

    Science.gov (United States)

    2010-01-27

    ... food-size fish because it is only a processor of fish fillets and had no hatchery or farming FOPs... reported distance from the domestic supplier to the factory of production or the distance from the nearest seaport to the factory of production where appropriate. This adjustment is in accordance with court...

  16. Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method

    Science.gov (United States)

    Visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm combined with factor analysis method was tested to predict quality attributes of chicken breast fillets. Quality attributes, including color (L*, a*, b*), pH, and drip loss were analyzed using factor analysis ...

  17. Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

    DEFF Research Database (Denmark)

    de Jong, Aarieke E I; van Asselt, Esther D; Zwietering, Marcel H;

    2012-01-01

    cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function...

  18. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

    Science.gov (United States)

    Cooking or reheating food in a vacuum-sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum-sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the propert...

  19. Comparison of sensory descriptive flavor profiles between cooked hot-boned and cold-deboned broiler breast fillets

    Science.gov (United States)

    Three replicate trials were conducted to compare sensory descriptive flavor profiles of cooked broiler breast fillets (pectoralis major) that were either hot-boned or cold-deboned. Broiler carcasses (42-d old birds) were hot-boned (about 45 min postmortem), and cold-deboned 2 h postmortem (2h) and 2...

  20. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

    Science.gov (United States)

    Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

  1. Characterization and value-added utilization of proteins extracted from the by-products from catfish fillet processing plant

    Science.gov (United States)

    Channel catfish farming is the most important warm water aquaculture in the Southeastern United States. The by-products, including heads, skin, bone frame and viscera, account for 55-65% of the whole fish mass after fillet processing. The by-products contain 35% of protein on a dry basis, and may be...

  2. 77 FR 56180 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Preliminary Results of the...

    Science.gov (United States)

    2012-09-12

    ... Philippines, Indonesia and India. \\39\\ See Department Policy Bulletin No. 04.1: Non-Market Economy Surrogate... reliable broad market average for purposes of valuing whole live fish. Therefore, for the preliminary... International Trade Administration Certain Frozen Fish Fillets From the Socialist Republic of...

  3. Preamble to marine microbiology: Facets and opportunities

    Digital Repository Service at National Institute of Oceanography (India)

    Ramaiah, N.

    The book titled 'Marine Microbiology: Facets & Opportunities' is an attempt to bring together some facets of marine microbiology as have been made out by many contemporaries in particular from the tropical marine regions. There are 18 contributed...

  4. Veterinary Microbiology, 3rd Edition

    Science.gov (United States)

    Veterinary Microbiology, Third Edition is organized into four sections and begins with an updated and expanded introductory section on infectious disease pathogenesis, diagnosis and clinical management. The second section covers bacterial and fungal pathogens, and the third section describes viral d...

  5. Soil Microbiology, Ecology, and Biochemistry

    Science.gov (United States)

    The 4th edition of Soil Microbiology, Ecology, and Biochemistry Edited by Eldor Paul continues in the vein of the 3rd edition by providing an excellent, broad-reaching introduction to soil biology. The new edition improves on the previous by providing extensive supplementary materials, links to outs...

  6. Environmental Microbiology Modules. Final Report.

    Science.gov (United States)

    Walke, Raymond H.; Walke, Jayne G.

    This publication is the result of a project to develop microbiology instructional materials for vocational college students. These materials are a series of self-paced modules. Each module includes a pre-test, an introduction and historical packet, an organizational packet to set the framework for in-depth study, one or more in-depth packets, a…

  7. MICROBIOLOGICAL QUALITY OF CONFECTIONARY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Ľubomíra Juhaniaková

    2013-02-01

    Full Text Available The aim of this work was to determine microbiological quality of confectionery products. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria,mesophilic aerobes bacteria and microscopic filamentous fungi were observed. The confectionery products were evaluated: Kremeš and Venčekcake. For microbiological tests 20 samples of confectionery products were used. The numbers of total count of bacteria ranged from 3.29 log CFU.g-1, the number of mesophilic aerobes bacteria ranged from 1.86 to 2.85 log CFU.g-1, coliforms bacteria in confectionery products ranged from 0to 2.06CFU.g-1and the number of microscopic fungi ranged from 1.13 to 1.96CFU.g-1. The samples of cake prom private production showed better microbiological quality as samples from market production. All investigated samples of confectionary products were inaccordance with the Codex Alimentarius of the Slovak Republic.

  8. 42 CFR 493.909 - Microbiology.

    Science.gov (United States)

    2010-10-01

    ... 42 Public Health 5 2010-10-01 2010-10-01 false Microbiology. 493.909 Section 493.909 Public Health... Proficiency Testing Programs by Specialty and Subspecialty § 493.909 Microbiology. The subspecialties under the specialty of microbiology for which a program may offer proficiency testing are bacteriology...

  9. 42 CFR 493.821 - Condition: Microbiology.

    Science.gov (United States)

    2010-10-01

    ... 42 Public Health 5 2010-10-01 2010-10-01 false Condition: Microbiology. 493.821 Section 493.821 Public Health CENTERS FOR MEDICARE & MEDICAID SERVICES, DEPARTMENT OF HEALTH AND HUMAN SERVICES... These Tests § 493.821 Condition: Microbiology. The specialty of microbiology includes, for purposes of...

  10. Effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the shelf-life of chilled poultry fillets.

    Science.gov (United States)

    Meredith, H; Valdramidis, V; Rotabakk, B T; Sivertsvik, M; McDowell, D; Bolton, D J

    2014-12-01

    Studies were undertaken to investigate the effect of different modified atmospheric packaging (MAP) gaseous combinations on Campylobacter and the natural microflora on poultry fillets. Skinless chicken fillets were stored in gaseous mixtures of 10%, 30%, 50%, 70% and 90% CO2 balanced with N2, 80:20% O2:N2 and 40:30:30% CO2:O2:N2 and control conditions (air) at 2 °C. Samples were analysed periodically for (previously inoculated) Campylobacter, total viable counts (TVC) (mesophiles), TVC (psychrophiles), Enterobacteriaceae, Pseudomonas and lactic acid bacteria (LAB) over 17 days of storage. The carbon dioxide solubility was determined by monitoring the changes in the headspace volume over time using a buoyancy technique and performing calculations based on volumetric measurements and the Henry's constant. Henry's constant was also used to estimate the oxygen solubility in the chicken fillets. The presence of O2 in the MAP gaseous mixtures increased the rate of Campylobacter decline on poultry fillets but in general the counts obtained in aerobic versus anaerobic packs were not significantly (P > 0.05) different. CO2 inhibited the growth of TVC, TEC, LAB and Pseudomonas but only at MAP gaseous combinations containing 50-90% CO2 where concentrations of up to 2000 ppm CO2 were recorded in the fillets after 5 days. Under these conditions a shelf-life in excess of 17 days at 2 °C was obtained. Although, dissolved O2, at levels of 33 ppm in 80:20% O2:N2 packs after 3 days, reduced Campylobacter, it also favoured the growth of the other microbes on the chicken. The optimum gaseous mixture for achieving the combined objectives of reducing Campylobacter and extending shelf was therefore 40:30:30 CO2:O2:N2, which achieved a shelf-life in excess of 14 days.

  11. Tools for Microbiological risk assessment

    DEFF Research Database (Denmark)

    Bassett, john; Nauta, Maarten; Lindqvist, Roland

    Microbiological Risk Assessment (MRA) has emerged as a comprehensive and systematic approach for addressing the risk of pathogens in specific foods and/or processes. At government level, MRA is increasingly recognised as a structured and objective approach to understand the level of risk in a given...... can increase the understanding of microbiological risks in foods. It is timely to inform food safety professionals about the availability and utility of MRA tools. Therefore, the focus of this report is to aid the food safety manager by providing a concise summary of the tools available for the MRA...... food/pathogen scenario. Tools developed so far support qualitative and quantitative assessments of the risk that a food pathogen poses to a particular population. Risk can be expressed as absolute numbers or as relative (ranked) risks. The food industry is beginning to appreciate that the tools for MRA...

  12. Microbiological Spoilage of Cereal Products

    Science.gov (United States)

    Cook, Frederick K.; Johnson, Billie L.

    A wide range of cereal products, including bakery items, refrigerated dough, fresh pasta products, dried cereal products, snack foods, and bakery mixes, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing food spoilage and foodborne disease. However, compared to other categories of food products, bakery products rarely cause food poisoning. The heat that is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.

  13. Microbiology and Human Spaceflight Applications

    Science.gov (United States)

    Ott, C. Mark

    2016-01-01

    As humans continue to travel further into space, microorganisms will accompany them. Thus, understanding how microorganisms can impact the crew, the spacecraft, and spacecraft systems is critical to enable future spaceflight exploration. To mitigate microbial risks during spaceflight, NASA relies heavily on preventative measures, including appropriate vehicle design, crew quarantine prior to flight, and extensive microbial monitoring. While these precautions minimize the proliferation of infectious agents, their presence cannot be completely eliminated. Microbiological contamination of vehicle systems can also be a key issue for long duration missions, as system deterioration and fouling have been previously observed in spacecraft. Current studies of the microbiomes of the crew and the International Space Station environment are providing a wealth of information and hold the potential to help refine microbiological requirements for NASA mission beyond low Earth orbit, as spaceflight environments and mission architectures rapidly evolve.

  14. International Journal of Food Microbiology

    OpenAIRE

    Silva, Isabella M.M.; Almeida, R.C.C.; Alves, M.A.O.; Almeida, P F

    2002-01-01

    Texto completo. Acesso restrito. p. 241– 248 Critical control points (CCPs) associated with Minas Frescal cheese (a Brazilian soft white cheese, eaten fresh) processing in two dairy factories were determined using flow diagrams and microbiological tests for detection of Listeria monocytogenes and other species of Listeria. A total of 218 samples were collected along the production line and environment. The CCPs identified were reception of raw milk, pasteurization, coagulation and...

  15. Tools for microbiological risk assessment

    OpenAIRE

    Bassett, J; Nauta, M; Lindqvist, R.; Zwietering, M. H.

    2012-01-01

    Microbiological Risk Assessment (MRA) has emerged as a comprehensive and systematic approach for addressing the risk of pathogens in specific foods and/or processes. At government level, MRA is increasingly recognised as a structured and objective approach to understand the level of risk in a given food/pathogen scenario. Tools developed so far support qualitative and quantitative assessments of the risk that a food pathogen poses to a particular population. Risk can be expressed as absolute ...

  16. [Modified lateral condensation (microbiological analysis)].

    Science.gov (United States)

    Jácome Musule, J L; Vázquez del Mercado, M A; Hernández, J L; Granillo, N E

    1989-05-01

    In order to ascertain the presence of endodontobacterial flora, an in vivo microbiological study on fifty human teeth with necrotic pulp and periapical bone destruction, is submitted. The study verifies elimination of bacteria through a technique for the preparation of root canals. Results of this research ratify the presence of aerobic and anaerobic microorganisms, as well as the means to inhibit them. That will allow performing obturation under optimal conditions, thus increasing assurance of success in the endodontic therapy.

  17. Microbiological quality of natural waters.

    Science.gov (United States)

    Borrego, J J; Figueras, M J

    1997-12-01

    Several aspects of the microbiological quality of natural waters, especially recreational waters, have been reviewed. The importance of the water as a vehicle and/or a reservoir of human pathogenic microorganisms is also discussed. In addition, the concepts, types and techniques of microbial indicator and index microorganisms are established. The most important differences between faecal streptococci and enterococci have been discussed, defining the concept and species included. In addition, we have revised the main alternative indicators used to measure the water quality.

  18. A study of the life history of brazilian sardine, Sardinella brasiliensis: II. spawning in 1970 and 1971

    Directory of Open Access Journals (Sweden)

    Yasunobu Matsuura

    1975-01-01

    Full Text Available Distribution and abundance of eggs of Sardinella brasiliensis (=S. aurita, are presented for the years 1970 and 1971 and compared with that of the previous year (1969. The spawning size of three spawning seasons was calculated using Tanaka's method. Incubation time of sardine eggs was estimated using the method of Ahlstrom. During three spawning seasons a considerable change in the relative spawning size was observed. The spawning season (during spring and summer in the southern hemisphere of 1970-71 was poor when compared with those of 1969-70 and 1971-72. A slight change in the average diameter of eggs in different spawning seasons was also observed. The relation between oceanographie conditions and spawning size was analysed. It is suggested that the warm water covering the spawning ground during the 1970-71 spawning season may have caused an unsuccessful spawning in this year.O presente trabalho apresenta a distribuição e abundância de ovos de sardinha verdadeira, Sardinella brasiliensis (=S. aurita, na costa sul do Brasil nos anos de 1970 e 1971. Um dos principais objetivos do estudo quantitativo de ovos e larvas de peixes é estimar o tamanho do estoque, através da abundância de ovos desovados. Com essa finalidade, a computação da abundância de ovos de sardinha verdadeira foi feita usando o método apresentado por Tanaka (1955. O tempo de incubação dos ovos de sardinha foi estimado com base no método da Ahlstrom (1943. A quantidade de ovos desovados variou durante os tres anos (1969 a 1971. Foi feita uma comparação entre a abundância total de ovos desovados e a freqüência de ocorrência de ovos nas estações da região estudada. Os índices de abundância mostram que a desova na época de 1970-71 foi muito fraca, comparada com as de 1969-70 e de 1971-72. Para esclarecer a relação entre a variação anual de tamanho da desova e a condição ambiental, foi analisada a temperatura e salinidade da água na area de desova. Os

  19. Differential diagnosis of spall vs. cracks in the gear tooth fillet region: Experimental validation

    Science.gov (United States)

    Endo, H.; Randall, R. B.; Gosselin, C.

    2009-04-01

    This paper presents a technique to differentially diagnose two types of localized gear tooth faults: a spall and a crack in the gear tooth fillet region. These faults could have very different prognoses, but existing diagnostic techniques only detect the presence of localized tooth faults without being able to differentiate between a spall and a crack. The effects of spalls and cracks on the behaviour of gear assemblies were studied using static and dynamic simulation models. Changes in the kinematics of a pair of meshing gears due to a gear tooth fillet crack (TFC) and a tooth flank spall were compared using a static analysis model. The difference in the variation of the transmission error (TE) caused by the two faults reveals their characteristics. The effect of a tooth crack depends on the change in stiffness of the tooth while the effect of a spall is dominantly determined by the geometry of the fault. A technique has previously been proposed to detect spalls [M. EL Badaoui, J. Antoni, F. Guillet, J. Daniere, Use of the moving cepstrum integral to detect and localize tooth spalls in gears, Mechanical System and Signal Processing, 15 (5) (2001) 873-885; M. EL Badaoui, V. Cahouet, F. Guillet, J. Daniere P. Velex, Modelling and detection of localized tooth defects in geared systems, Transaction of ASME, 123 (2001) 422-430], using the cepstrum to detect a negative echo in the signal (from entry into and exit from the spall) and successfully performed differential diagnosis on the simulated vibration signals. While the result of the experimental study showed some differences from the result of the simulation study, the differential diagnosis was successfully performed based on the technique presented in this paper. Further investigation revealed non-linear gearmesh behaviour which was causing differences in the experimental and simulation model results.

  20. Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying.

    Science.gov (United States)

    Morales-Medina, R; Tamm, F; Guadix, A M; Guadix, E M; Drusch, S

    2016-03-01

    The functionality of fish protein hydrolysates (FPH) for the microencapsulation of fish oil was investigated. Muscle protein from sardine (Sardina pilchardus) and horse mackerel (Trachurus mediterraneus) was hydrolysed using Alcalase or trypsin. Physically stable emulsions suitable for spray-drying were obtained when using FPH with a degree of hydrolysis of 5%. Microencapsulation efficiency amounted to 98±0.1% and oxidative stability of the encapsulated oil over a period of twelve weeks was in a similar range as it is reported for other matrix systems. Therefore, the suitability of FPH for use in spray-dried emulsions has been shown for the first time. Since no clear correlation between the antioxidative activity of the FPH and the course of lipid oxidation could be established future research is required to more specifically characterise the molecular structure of the peptides and its impact on protein alteration and role in lipid oxidation.

  1. Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.

    Science.gov (United States)

    Khazandi, Manouchehr; Deo, Permal; Ferro, Sergio; Venter, Henrietta; Pi, Hongfei; Crabb, Simon; Amorico, Tony; Ogunniyi, Abiodun D; Trott, Darren J

    2017-12-01

    The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on selective and non-selective media, followed by identification of pure isolates by 16 S rRNA gene sequencing. The dominant spoilage microbiota in KGW and TAS fillets stored at 4 ± 1 °C were Pseudomonas spp. and Shewanella spp. At either concentration, ECAS4 significantly reduced total bacterial load and specific spoilage organisms on KGW and TAS fillets (approx. 1-2 log colony-forming units) during storage and significantly extended the shelf life of the fillets by 2 and 4 days, respectively. The significant increase in shelf life and quality of fillets was corroborated by raw and cooked sensory evaluation. ECAS4 sanitization could have a significant impact on the overall food industry, translating into health and economic benefits through reduction of food spoilage bacteria and potentially, foodborne pathogens without many of the disadvantages of currently approved biocides. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Sardine protein diet increases plasma glucagon-like peptide-1 levels and prevents tissue oxidative stress in rats fed a high-fructose diet.

    Science.gov (United States)

    Madani, Zohra; Sener, Abdullah; Malaisse, Willy J; Dalila, Ait Yahia

    2015-11-01

    The current study investigated whether sardine protein mitigates the adverse effects of fructose on plasma glucagon‑like peptide-1 (GLP-1) and oxidative stress in rats. Rats were fed casein (C) or sardine protein (S) with or without high‑fructose (HF) for 2 months. Plasma glucose, insulin, GLP‑1, lipid and protein oxidation and antioxidant enzymes were assayed. HF rats developed obesity, hyperglycemia, hyperinsulinemia, insulin resistance and oxidative stress despite reduced energy and food intakes. High plasma creatinine and uric acid levels, in addition to albuminuria were observed in the HF groups. The S‑HF diet reduced plasma glucose, insulin, creatinine, uric acid and homeostasis model assessment‑insulin resistance index levels, however increased GLP‑1 levels compared with the C‑HF diet. Hydroperoxides were reduced in the liver, kidney, heart and muscle of S‑HF fed rats compared with C‑HF fed rats. A reduction in liver, kidney and heart carbonyls was observed in S‑HF fed rats compared with C‑HF fed rats. Reduced levels of nitric oxide (NO) were detected in the liver, kidney and heart of the S‑HF fed rats compared with C‑HF fed rats. The S diet compared with the C diet reduced levels of liver hydroperoxides, heart carbonyls and kidney NO. The S‑HF diet compared with the C‑HF diet increased the levels of liver and kidney superoxide dismutase, liver and muscle catalase, liver, heart and muscle glutathione peroxidase and liver ascorbic acid. The S diet prevented and reversed insulin resistance and oxidative stress, and may have benefits in patients with metabolic syndrome.

  3. MICROBIOLOGICAL QUALITY OF FOOD SUPPLEMENTS.

    Science.gov (United States)

    Ratajczak, Magdalena; Kubicka, Marcelina M; Kamińska, Dorota; Długaszewska, Jolanta

    2015-01-01

    Many specialists note that the food offered today - as a result of very complex technological processing - is devoid of many components that are important for the organism and the shortages have to be supplemented. The simplest for it is to consume diet supplements that provide the missing element in a concentrated form. In accordance with the applicable law, medicinal products include all substances or mixtures of substances that are attributed with properties of preventing or treating diseases with humans or animals. Permits to admit supplements to the market are issued by the Chief Sanitary Inspector and the related authorities; permits for medicines are issued by the Chief Pharmaceutical Inspector and the Office for Registration of Medicinal Products, Medical Devices and Biocidal Products. Therefore, admittance of a supplement to the market is less costly and time consuming_than admittance of a medicine. Supplements and medicines may contain the same component but medicines will have a larger concentration than supplements. Sale of supplements at drug stores and in the form of tablets, capsules, liquids or powders makes consumer often confusing supplements with medicines. Now there are no normative documents specifying limits of microbiological impurities in diet supplements. In Polish legislation, diet supplements are subject to legal acts concerning food. Medicines have to comply with microbiological purity requirements specified in the Polish Pharmacopeia. As evidenced with the completed tests, the proportion of diet supplement samples with microbiological impurities is 6.5%. Sales of diet supplements have been growing each year, they are consumed by healthy people but also people with immunology deficiencies and by children and therefore consumers must be certain that they buy safe products.

  4. Microbiological quality of Argentinian paprika.

    Science.gov (United States)

    Melo González, María G; Romero, Stella M; Arjona, Mila; Larumbe, Ada G; Vaamonde, Graciela

    2017-05-29

    The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7×10(5) to 3.7×10(7)CFU/g. Coliform counts ranged from <10 to 8.1×10(4)CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2×10(2) and 1.9×10(5)CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

  5. Microbiology in the post-genomic era.

    Science.gov (United States)

    Medini, Duccio; Serruto, Davide; Parkhill, Julian; Relman, David A; Donati, Claudio; Moxon, Richard; Falkow, Stanley; Rappuoli, Rino

    2008-06-01

    Genomics has revolutionized every aspect of microbiology. Now, 13 years after the first bacterial genome was sequenced, it is important to pause and consider what has changed in microbiology research as a consequence of genomics. In this article, we review the evolving field of bacterial typing and the genomic technologies that enable comparative analysis of multiple genomes and the metagenomes of complex microbial environments, and address the implications of the genomic era for the future of microbiology.

  6. Microbiological Food Safety Surveillance in China

    OpenAIRE

    Xiaoyan Pei; Ning Li; Yunchang Guo; Xiumei Liu; Lin Yan; Ying Li; Shuran Yang; Jing Hu; Jianghui Zhu; Dajin Yang

    2015-01-01

    Microbiological food safety surveillance is a system that collects data regarding food contamination by foodborne pathogens, parasites, viruses, and other harmful microbiological factors. It helps to understand the spectrum of food safety, timely detect food safety hazards, and provide relevant data for food safety supervision, risk assessment, and standards-setting. The study discusses the microbiological surveillance of food safety in China, and introduces the policies and history of the na...

  7. Teaching microbiological food safety through case studies

    OpenAIRE

    Florence Dubois-Brissonnet; Laurent Guillier; Murielle Naïtali

    2015-01-01

    Higher education students usually ask for more training based on case studies. This was addressed by designing a specific food safety module (24 hours) in which students were shown how to predict microbiological risks in food products i.e. they were asked to determine product shelf-life according to product formulation, preservation methods and consumption habits using predictive microbiology tools. Working groups of four students first identified the main microbiological hazards associated w...

  8. Journal of Tropical Microbiology and Biotechnology: Submissions

    African Journals Online (AJOL)

    Journal of Tropical Microbiology and Biotechnology : the international journal for ... Microbial Genetics, Molecular Biology, Bacteriology, Virology, Mycology, and ... Introduction, Materials and Methods, Results, Discussion, Acknowledgments, ...

  9. Macronutrient and fatty acid profiles of meagre (Argyrosomus regius fillets as influenced by harvesting time and boiling

    Directory of Open Access Journals (Sweden)

    Roberta Martelli

    2013-12-01

    Full Text Available The effect of harvesting time and cooking on water, protein, lipid, ash and fatty acid content of farmed meagre was assessed. Significant differences in nutrient content of raw fillets were detected in relation to harvesting time. Cooking by boiling induced loss of some macronutrients, mainly lipids and some fatty acids. Retention of total lipids, C18:2n-6 and C18:3n-3 decreased significantly with harvesting time, while C20:5n-3 (EPA and C22:6n-3 (DHA were retained in the same quantity. DHA retention was higher than that of the other FAs considered, at all harvesting times. The changes detected did not diminish the nutritional value of the fish. Despite losses induced by cooking and the low fat content, typical of this species, 100 g of fillet ensured an intake of EPA plus DHA more than double the recommended daily intake (250 mg day–1, at all harvesting times. The ability to preserve nutrients is an essential requirement for quality maintenance and suggests the possibility of heat-processing fillets

  10. Influence of Tacking Sequence on Residual Stress and Distortion of Single Sided Fillet Submerged Arc Welded Joint

    Institute of Scientific and Technical Information of China (English)

    Arpan Kumar Mondal; Pankaj Biswas; Swarup Bag

    2015-01-01

    Submerged arc welding (SAW) is advantageous for joining high thickness materials in large structure due to high material deposition rate. The non-uniform heating and cooling generates the thermal stresses and subsequently the residual stresses and distortion. The longitudinal and transverse residual stresses and angular distortion are generally measured in large panel structure of submerged arc welded fillet joints. Hence, the objective of this present work is to quantify the amount of residual stress and distortion in and around the weld joint due to positioning of stiffeners tack. The tacking sequence influences the level of residual stress and proper controlling of tacking sequences is required to minimize the stress. In present study, an elasto-plastic material behavior is considered to develop the thermo mechanical model which predicts the residual stress and angular distortion with varying tacking sequences. The simulated result reveals that the tacking sequence heavily influences the residual stress and deformation pattern of the single sided fillet joint. The finite element based numerical model is calibrated by comparing the experimental data from published literature. Henceforth, the angular distortions are measured from an in-house developed experimental set-up. A fair agreement between the predicted and experimental results indicates the robustness of the developed numerical model. However, the most significant conclusion from present study states that tack weld position should be placed opposite to the fillet weld side to minimize the residual stress.

  11. Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets.

    Science.gov (United States)

    Buses, Hannah; Thompson, Leslie

    2003-09-01

    The effects of the dip application of a marinade on the shelf life of refrigerated raw vacuum-packaged broiler breast fillets simulating a retail product were evaluated over a 28-day period (at 0, 7, 14, 21, and 28 days) through enumeration of aerobic and anaerobic bacteria and total coliforms. Treatment effectively extended shelf life by ca. 14 days (with shelf lives of 28 and 14 days for dipped and control samples, respectively). Coliform growth was inhibited by the treatment, as indicated by counts of 1.6 and 7.4 log CFU/g for dipped and control fillets, respectively, on day 28. Initial coliform counts were similar for both types of fillets on day 0, averaging 2.0 log CFU/g. The data obtained in this study suggest that the dip application of a phosphate-spice marinade prior to the vacuum packaging of raw poultry may be an effective means of extending the shelf life and possibly improving the safety of raw poultry while providing value-added convenience and flavor.

  12. Technological Microbiology: Development and Applications

    Science.gov (United States)

    Vitorino, Luciana C.; Bessa, Layara A.

    2017-01-01

    Over thousands of years, modernization could be predicted for the use of microorganisms in the production of foods and beverages. However, the current accelerated pace of new food production is due to the rapid incorporation of biotechnological techniques that allow the rapid identification of new molecules and microorganisms or even the genetic improvement of known species. At no other time in history have microorganisms been so present in areas such as agriculture and medicine, except as recognized villains. Currently, however, beneficial microorganisms such as plant growth promoters and phytopathogen controllers are required by various agricultural crops, and many species are being used as biofactories of important pharmacological molecules. The use of biofactories does not end there: microorganisms have been explored for the synthesis of diverse chemicals, fuel molecules, and industrial polymers, and strains environmentally important due to their biodecomposing or biosorption capacity have gained interest in research laboratories and in industrial activities. We call this new microbiology Technological Microbiology, and we believe that complex techniques, such as heterologous expression and metabolic engineering, can be increasingly incorporated into this applied science, allowing the generation of new and improved products and services. PMID:28539920

  13. Biogas Production: Microbiology and Technology.

    Science.gov (United States)

    Schnürer, Anna

    Biogas, containing energy-rich methane, is produced by microbial decomposition of organic material under anaerobic conditions. Under controlled conditions, this process can be used for the production of energy and a nutrient-rich residue suitable for use as a fertilising agent. The biogas can be used for production of heat, electricity or vehicle fuel. Different substrates can be used in the process and, depending on substrate character, various reactor technologies are available. The microbiological process leading to methane production is complex and involves many different types of microorganisms, often operating in close relationships because of the limited amount of energy available for growth. The microbial community structure is shaped by the incoming material, but also by operating parameters such as process temperature. Factors leading to an imbalance in the microbial community can result in process instability or even complete process failure. To ensure stable operation, different key parameters, such as levels of degradation intermediates and gas quality, are often monitored. Despite the fact that the anaerobic digestion process has long been used for industrial production of biogas, many questions need still to be resolved to achieve optimal management and gas yields and to exploit the great energy and nutrient potential available in waste material. This chapter discusses the different aspects that need to be taken into consideration to achieve optimal degradation and gas production, with particular focus on operation management and microbiology.

  14. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM.

    Science.gov (United States)

    Sukumaran, Anuraj T; Nannapaneni, Rama; Kiess, Aaron; Sharma, Chander Shekhar

    2016-03-01

    The present study evaluated the efficacy of recently approved Salmonella lytic bacteriophage preparation (SalmoFresh™) in reducing Salmonella on chicken breast fillets, as a surface and dip application. The effectiveness of phage in combination with modified atmosphere packaging (MAP) and the ability of phage preparation in reducing Salmonella on chicken breast fillets at room temperature was also evaluated. Chicken breast fillets inoculated with a cocktail of Salmonella Typhimurium, S. Heidelberg, and S. Enteritidis were treated with bacteriophage (10(9) PFU/mL) as either a dip or surface treatment. The dip-treated samples were stored at 4°C aerobically and the surface-treated samples were stored under aerobic and MAP conditions (95% CO2/5% O2) at 4°C for 7 d. Immersion of Salmonella-inoculated chicken breast fillets in bacteriophage solution reduced Salmonella (P chicken breast fillets when the samples were surface treated with phage and stored under MAP conditions. The Salmonella counts were reduced by 1.2, 1.1, and 1.2 log CFU/g on d 0, 1, and 7 of storage, respectively. Bacteriophage surface application on chicken breast fillets stored at room temperature reduced the Salmonella counts by 0.8, 0.9, and 0.4 log CFU/g after 0, 4, and 8 h, respectively, compared to the untreated positive control. These findings indicate that lytic phage preparation was effective in reducing Salmonella on chicken breast fillets stored under aerobic and modified atmosphere conditions.

  15. Avaliação da utilização de embalagem em atmosfera modificada sobre a conservação de sardinhas (Sardinella brasiliensis Evaluation of the use of modied atmosphere packaging in sardine (Sardinella brasiliensis preservation

    Directory of Open Access Journals (Sweden)

    Anderson Junger Teodoro

    2007-03-01

    Full Text Available A vida útil dos alimentos perecíveis conservados em atmosfera normal é limitada principalmente pelo efeito do oxigênio atmosférico e o crescimento de microorganismos aeróbios produtores de alterações, que promovem mudanças de odor, sabor, cor e textura, conduzindo à perda da qualidade. A modificação da atmosfera prolonga significativamente a vida útil dos alimentos, quando comparados à refrigeração, podendo chegar a um aumento de três a quatro vezes. O trabalho teve como objetivo avaliar o efeito da embalagem de sardinhas (Sardinella brasiliensis em atmosfera modificada. As amostras foram divididas em 8 lotes, embaladas com aproximadamente 1,5 L de ar (100%, CO2 (100%, 50/50 CO2/O2 e vácuo e termo-seladas, sendo armazenadas por um período de 22 dias. A cada 2 dias as amostras foram avaliadas quanto ao pH, bases voláteis totais (BVT e contagens totais de microrganismos heterotróficos aeróbios mesófilos. Os valores de pH aumentaram durante o tempo de estocagem, com exceção das amostras armazenadas em 100 e 50% CO2. A evolução de BVT foi compatível com outros parâmetros, como pH e contagem de bactérias totais, sendo sua evolução mais lenta nas amostras em que ocorreu o uso de atmosfera modificada. Os microrganismos mesófilos, nas atmosferas enriquecidas com CO2, apresentaram fases de latência e tempos de duplicação maiores, quando comparados com os das amostras em que não foi aplicado o método. Sob o ponto de vista microbiológico, as embalagens enriquecidas com CO2 demonstraram ser o melhor método de conservação, como também os resultados de BVT se encontraram dentro dos limites de 30 mg.100 g -1 de acordo com o estabelecido pela RIISPOA8. Recomenda-se o uso da atmosfera de 100% de CO2 como forma de conservação da sardinha por apresentar melhores parâmetros de vida útil.The objective of the work was to evaluate the effect of sardines (Sardinella brasiliensis packaged in a modified atmosphere. The

  16. Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat

    Directory of Open Access Journals (Sweden)

    Sandriane Pizato

    2014-04-01

    Full Text Available The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at a prescribed temperature (7°C for 15-17 days and the sample’s chemical composition and initial pH was determined. Color, texture and microbiology were analyzed to determine the shelf-life of the cooked chicken breast meat. Salmonella spp. and Escherichia coli were not detected. The highest values of Chroma a* were observed at 312 and 360 hours, exhibiting an intense red color resulting from meat deterioration. Chroma b* failed to show any significant difference between the first and last day of storage. Lightness (L* was decreased with storage time and revealed a darker color caused by microbial spoilage. Texture decreased from 2.93 to 1.12 kgf. It may be concluded that shelf-life attended to expectations with regard to texture, color and microbiology of cooked chicken breast meat stored at7°C during 13 days.

  17. Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

    Directory of Open Access Journals (Sweden)

    Maria Isabel Yeannes

    2008-12-01

    Full Text Available Marinated fish are fish products preserved by the combined action of salt and organic acids. The objective of this work was to analyze the variations in the chemical compounds of anchovy fillets that give them sensorial characteristics during the marinating process of Engraulis anchoita. The protein content decreased slightly and the TVB-N level decreased significantly in both the brining and marinating stages. In the marinating stage an increase in the total free aminoacids was observed. The NBV level in the brining and marinating solutions increased during these stages due to the solubilization of the non-protein nitrogenous compounds and the degradation of some protein compounds.The decrease of the contents of protein and TVB-N, and the increase of the acidity and the free aminoacids content during the marinating process give the marinated fillets the characteristic texture and aroma.Peixes marinados são produtos obtidos pela ação combinada de sal e ácidos orgânicos. O presente estudo teve como objetivo avaliar as alterações químicas e sensoriais em filés de anchoita (Engraulis anchoita durante o processo de marinado. O conteúdo de proteína apresentou decréscimo significativo durante a salga. O teor de Bases Voláteis Totais-N-BVT, apresentou uma diminuição considerável durante a salga e marinacão. Na fase de marinado, foi observado um aumento em aminoácidos livres totais. Foi constatada a presença de N-BVT na salmoura e na solução oriunda do processo de obtenção de marinado, devido à solubilização de nitrogênio não protéico, que podem ter sido acrescidos de alguns compostos de degradação protéica. A redução do conteúdo de proteína e N-BVT e o aumento de acidez e de aminoácidos livres gerados durante ou processo de elaboração do marinado fazem com que os filés marinados adquiram textura e aroma característicos.

  18. The fate of eggs and larvae of three pelagic species, mackerel (Scomber scombrus, horse mackerel (Trachurus trachurus and sardine (Sardina pilchardus in relation to prevailing currents in the Bay of Biscay: Could they affect larval survival?

    Directory of Open Access Journals (Sweden)

    Paula Alvarez

    2012-05-01

    Full Text Available The spatial distribution of eggs and larvae of three pelagic species, mackerel, horse mackerel and sardine, in the Bay of Biscay was studied in 1998, 2001 and 2004. The spatial distribution was clearly different between the years studied and corresponds quite precisely to different water circulation regimes. Mackerel and horse mackerel larvae are more affected by the prevailing currents than sardine, as their spawning grounds are located offshore, far from the shelf break where the current velocities are higher. Survival rates for mackerel and horse mackerel were higher in 2001, when the offshore larval transport was stronger. However, for sardine, the mortality rate hardly varied between years. The abundance of 25-day-old larvae, considered as an index of the survival rate, appears to be a good recruitment indicator, at least for 1998, 2001 and 2004. Our results did not support the hypothesis of Bakun (1996, which states that dispersion of early life stages towards open ocean waters should cause high larval mortality. At least under the conditions observed for the years studied, the retention of larvae offshore appears to have a positive effect on larval growth and/or survival.

  19. Manual of Environmental Microbiology - Literature Review.

    Science.gov (United States)

    The field of environmental microbiology has made tremendous strides since the original microscopic observations of Antony van Leeuwenhock in 1677. The Manual of Environmental Microbiology, 3rd edition embraces these technological advances and is perhaps the most comprehensive and informative book s...

  20. Impact of carbon dioxide level, water velocity, and feeding regimen on growth and fillet attributes of cultured rainbow trout (Oncorhynchus mykiss)

    Science.gov (United States)

    Mazik, Patricia M.; Mazik, P.M.; Kenney, P.B.; Silverstein, J.T

    2016-01-01

    Production and management variables such as carbon dioxide (CO2) level, water velocity, and feeding frequency influence the growth and fillet attributes of rainbow trout (Oncorhynchus mykiss), as well as cost of production. More information is needed to determine the contributions of these variables to growth and fillet attributes to find the right balance between input costs and fish performance. Two studies, of 84 and 90 days duration, were conducted to determine the effects of CO2 level, water velocity, and feed frequency on rainbow trout growth, fillet yield, and fillet quality. In the first study, two CO2levels (30 and 49 mg/L) and two velocity levels (0.5 and 2.0 body lengths/s) were tested. In the second study two CO2 levels (30 and 49 mg/L) and two feeding regimens (fed once daily to satiation or three times daily to satiation) were tested. In the first study, after 84 days, fillet weight from high CO2 tanks was 13.5% lower than the fillet weights of fish from low CO2 tanks. Percent fat of fillets was higher in low CO2 fish (P = 0.05) after 84 days and, fish from the low CO2 treatment were larger (P levels. Velocity had little affect on either whole wet weight or fillet attributes of rainbow trout in this study. Muscle tissue contained more (P times daily (7.3%; day 90) compared to once daily (5.4%; day 90). Also, fish were larger (P times per day (1079 g; day 90) in comparison to only one daily feeding (792 g; day 90). Fish in high feed/high CO2 tanks were larger and had more fillet fat than fish from low feed/low CO2 tanks. To maximize rainbow trout growth at aquaculture facilities, management strategies should attempt to keep CO2 levels below 30 mg/L when cost efficient. However, feeding 2–3 times daily should reduce production losses if CO2 cannot be minimized. The effect of strain and velocity were minimal over the range we tested in comparison to the effects of CO2 and feeding regimen.

  1. Microbiological Food Safety Surveillance in China

    Directory of Open Access Journals (Sweden)

    Xiaoyan Pei

    2015-08-01

    Full Text Available Microbiological food safety surveillance is a system that collects data regarding food contamination by foodborne pathogens, parasites, viruses, and other harmful microbiological factors. It helps to understand the spectrum of food safety, timely detect food safety hazards, and provide relevant data for food safety supervision, risk assessment, and standards-setting. The study discusses the microbiological surveillance of food safety in China, and introduces the policies and history of the national microbiological surveillance system. In addition, the function and duties of different organizations and institutions are provided in this work, as well as the generation and content of the surveillance plan, quality control, database, and achievement of the microbiological surveillance of food safety in China.

  2. [Quality control in microbiology (author's transl)].

    Science.gov (United States)

    Lamanna, A

    1977-01-01

    The microbiology quality control importance is emphasized and some particular problems that quality control presents in microbiology are also indicated. There are two types of microbiology quality control as well as for hematology and chemical chemistry: collective quality control, between more laboratories, and individual quality control, in the sphere of each laboratory. A.M.O.I. (Associazione Microbiologi Ospedalieri Italiani) and I.S.V.T. (Istituto Sieroterapico Vaccinogeno Toscano) Sclavo collaborating, have organized a collective quality control between laboratories of different hospitals during the year 1974 and 1975. The results of this control are reported. Although preliminary, they indicate practical importance of microbiology control. During 1975, in fact, the pathogens isolated have been in high percentage than 1976. At last, the future quality control's program aiming at methods's standardization and technical, methodical instructions is indicated.

  3. Microbiological Food Safety Surveillance in China.

    Science.gov (United States)

    Pei, Xiaoyan; Li, Ning; Guo, Yunchang; Liu, Xiumei; Yan, Lin; Li, Ying; Yang, Shuran; Hu, Jing; Zhu, Jianghui; Yang, Dajin

    2015-08-28

    Microbiological food safety surveillance is a system that collects data regarding food contamination by foodborne pathogens, parasites, viruses, and other harmful microbiological factors. It helps to understand the spectrum of food safety, timely detect food safety hazards, and provide relevant data for food safety supervision, risk assessment, and standards-setting. The study discusses the microbiological surveillance of food safety in China, and introduces the policies and history of the national microbiological surveillance system. In addition, the function and duties of different organizations and institutions are provided in this work, as well as the generation and content of the surveillance plan, quality control, database, and achievement of the microbiological surveillance of food safety in China.

  4. [Microbiological diagnosis of viral hepatitis].

    Science.gov (United States)

    Alonso, Roberto; Aguilera, Antonio; Córdoba, Juan; Fuertes, Antonio

    2015-11-01

    Liver inflammation or hepatitis has many different causes, both infectious and non-infectious. Among the former, viral infection is responsible for at least half of all hepatitis worldwide. Different viruses have been described with primary tropism for liver tissue. These microorganisms have been successively named with letters of the alphabet: A, B, C, D, E and G. The aim of this paper is to review this heterogeneous group of viruses in its most basic aspects, including clinical implications, treatment, main control, and prophylactic measures and, of special interest, diagnostic approaches, both serological and molecular, which are used for their detection, quantification and characterization. Copyright © 2014 Elsevier España, S.L.U. y Sociedad Española de Enfermedades Infecciosas y Microbiología Clínica. All rights reserved.

  5. MICROBIOLOGICAL INVESTIGATIONS IN MAXILLARY OSTEITIS

    Directory of Open Access Journals (Sweden)

    I.Al. BONCHIS

    2013-07-01

    Full Text Available Osteitis is an inflammatory process localized accurately at maxillary bones. The microbiological exams of the biopsy punch fragments obtained by curettage of the post‐ extraction wound have evidenced the occurrence and the degree of severity of the inflammatory background of the lesion, giving the possibility to reconstruct the dynamics of the inflammatory process in osteitis. Evolution of the healing process could be followed on the biopsy punches taken over from patients who followed a correct treatment. The fragments taken over from patients were fixed for 24 hours in 10% neuter formol and processed according to the classic methodology, for their inclusion in paraffin blocks. The most important conclusions are that osteitis with nor‐ mal scarring evolution contains a very small number of bacilli and Gram positive cocci, while follow‐up of micro‐ organisms and cell elements in osteitis may serve as scien‐ tific methods for controlling the evolution toward healing of the inflammatory lesion.

  6. Dental abscess: A microbiological review

    Directory of Open Access Journals (Sweden)

    Shweta

    2013-01-01

    Full Text Available Dental abscess is a frequently occurring infectious process known to the health practice. The fate of the infection depends on the virulence of the bacteria, host resistance factors, and regional anatomy. Serious consequences arising from the spread of a dental abscess lead to significant morbidity and mortality. Acute dental abscess is polymicrobial, comprising of strict anaerobes, such as anaerobic cocci, Prevotella, Fusobacterium species, and facultative anaerobes, such as viridans group streptococci and the Streptococcus anginosus group. Numerous novel, uncultivable and fastidious organisms have been identified as potential pathogens with the use of non-culture techniques. The majority of localized dental abscesses respond to surgical treatment while the use of antimicrobials is limited to severe spreading infections. There is a need for good-quality clinical trials of sufficient size to identify the ideal treatment. The microbiology of the acute dentoalveolar abscess and its treatment in the light of improved culture and diagnostic methods are reviewed.

  7. Expert systems in clinical microbiology.

    Science.gov (United States)

    Winstanley, Trevor; Courvalin, Patrice

    2011-07-01

    This review aims to discuss expert systems in general and how they may be used in medicine as a whole and clinical microbiology in particular (with the aid of interpretive reading). It considers rule-based systems, pattern-based systems, and data mining and introduces neural nets. A variety of noncommercial systems is described, and the central role played by the EUCAST is stressed. The need for expert rules in the environment of reset EUCAST breakpoints is also questioned. Commercial automated systems with on-board expert systems are considered, with emphasis being placed on the "big three": Vitek 2, BD Phoenix, and MicroScan. By necessity and in places, the review becomes a general review of automated system performances for the detection of specific resistance mechanisms rather than focusing solely on expert systems. Published performance evaluations of each system are drawn together and commented on critically.

  8. Evaluation of a method for determining concentrations of isoeugenol, an AQUI-S residue, in fillet tissue from freshwater fish species.

    Science.gov (United States)

    Meinertz, J.R.; Schreier, T.M.; Bernardy, J.A.

    2008-01-01

    AQUI-S is a fish anesthetic/sedative that is approved for use in a number of countries throughout the world and has the potential for use in the United States. The active ingredient in AQUI-S is isoeugenol. A method for determining isoeugenol concentrations in edible fillet tissue is needed for regulatory purposes, including surveillance and potential use in studies fulfilling human food safety data requirements if U.S. Food and Drug Administration approval is pursued. A method was developed and evaluated for determining isoeugenol concentrations in fillet tissue using relatively common procedures and equipment. The method produced accurate and precise results with fillet tissue from 10 freshwater fish species. The percentage of isoeugenol recovered from samples fortified with isoeugenol at nominal concentrations of 1, 50, and 100 microg/g for all species was always >80 and <97%. Within-day precision for samples fortified at those same concentrations was < or =10%, and day-to-day precision was < or =4.0%. Method precision with fillet tissue containing biologically incurred isoeugenol was < or =8.1%. There were no or minimal chromatographic interferences in control fillet tissue extracts from 9 of the 10 species. The method detection limits for all but one species ranged from 0.004 to 0.014 microg/g, and the quantitation limits ranged from 0.012 to 0.048 microg/g.

  9. Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    This study examined the effects of dietary α-tocopheryl acetate supplementation on antioxidant enzyme activities and fillet quality in commercial-size Sparus macrocephalus. Three hundred fish [main initial weight (350±12) g] were divided into three groups (E250, E500 and E1000) and reared in 9 cages. The fish were fed for 8 weeks with three diets containing different levels of dietary α-tocopheryl acetate (289, 553, 1069 mg/kg). Over the experimental period, fish were fed to satiation and reached a final mean weight of (465±28) g without significant body weight difference and proximate composition difference. Fillet α-tocopherol was significantly (P<0.05) different between groups, reaching levels of 14.2, 22.1, 30.9 μg/mg fillet for groups E250,E500 and E1000, respectively. Total serum superoxide dismutase (SOD) activity increased significantly (P<0.05) in fish fed the diets high in α-tocopheryl acetate, but serum glutathione peroxidase (GPX) activity was unaffected. In storage on ice, fillets offish fed the diets high in α-tocopheryl acetate exhibited significantly lower (P<0.05) levels of oxidation. These results suggested that increased dietary α-tocopheryl acetate could increase its flesh deposition, increase the activity of SOD and prevent lipid peroxidation of Sparus macrocephalus fillets in retail storage on ice.

  10. Application of Chitosan as Antibacterial for Pangasius Fillet at Low Temperature Storage

    Directory of Open Access Journals (Sweden)

    Windi Damayanti

    2016-12-01

    Full Text Available This research was conducted in the Laboratory of Fishery Products Processing, Faculty of Fisheries andMarine Science, University of Padjadjaran, Jatinangor. The purpose of this research is to obtain the optimalconcentration of chitosan as an antibacterial material wich had the longest of storage period of pangasiusfillet at low temperature storage (5-10oC. The method used is an experimental method with a completelyrandomized design, four treatments and three replications. Pangasius fillet was soaked with chitosan 0%,1%, 2% and 3% for 3 minutes, then packed with styrofoam and plastic wrap and stored at low teperature.The observation were made on day 1st, 3rd, 5th, 6th ,7th, 9th,10th, 11th and 12th. The parameters observedtotal bacterial colonies, the degree of acidity (pH, weight loss, and antibacterial activity of chitosan usingdisc diffusion methods. The final conclusion is that the 2% chitosan is optimal concentration for pangasiusfillet storage at a low temperature until day 11th, with a total 6.7 X105 cfu/g of bacterial colonies, pH 6.67 andtotal 6,78 % of weight loss.Chitosan also has a higher antibacterial capability against Escherichia coli (Gramnegative bacteria than Staphylococcus aureus and Bacillus subtilis (Gram positive bacteria.

  11. Nutrient content in the muscle and skin of fillets from farmed rainbow trout (Oncorhynchus mykiss).

    Science.gov (United States)

    Rebolé, A; Velasco, S; Rodríguez, M L; Treviño, J; Alzueta, C; Tejedor, J L; Ortiz, L T

    2015-05-01

    The nutrient content in the muscle and edible skin parts of rainbow trout (Oncorhynchus mykiss) fillets, sampled at two growth stages, was evaluated. The average concentrations of protein and essential amino acids were higher in the muscle than in the skin. The chemical scores reached a value of 1.0 for the amino acids in the muscle and ranged from 0.40 (tryptophan) to 0.94 (threonine) in the skin. The average lipid content and the saturated fatty acids/polyunsaturated fatty acids and n-6/n-3 ratios were higher in the skin than in the muscle, whereas the proportion of docosahexaenoic acid (C22:6 n-3) was higher in the muscle. Significant differences were found for the essential minerals analysed, except for Cu. The concentrations of Na, K and Mg were higher and those of Ca, P, Fe, Mn and Zn were lower in the muscle than in the skin. Significant effects of the fish growth on the composition were detected.

  12. Flexural Fillet Geometry Optimization for Design of Force Transducers Used in Aeronautics Testing

    Science.gov (United States)

    Lynn, Keith C.; Dixon, Genevieve

    2015-01-01

    Force transducer designs used in the ground testing aeronautics community have seen minimal change over the last few decades. With increased focus on data quality and long-term performance capabilities over the life of these instruments, it is critical to investigate new methods that improve these designs. One area of focus in the past few years at NASA has been on the design of the flexural elements of traditional force balance transducers. Many of the heritage balances that have been heavily used over the last few decades have started to develop fatigue cracks. The recent focus on the flexural design of traditional single-piece force balances revolves around the design of these elements such that stress concentrations are minimized, with the overall goal of increasing the fatigue life of the balance. Recent research in the area of using conic shaped fillets in the highly stressed regions of traditional force balances will be discussed, with preliminary numerical and experimental data results. A case study will be presented which discusses integration of this knowledge into a new high-capacity semi-span force balance.

  13. Fatigue properties and fracture mechanism of load carrying type fillet joints with one-sided welding

    Directory of Open Access Journals (Sweden)

    Takamasa Abe

    2016-02-01

    Full Text Available The structures of the hydraulic excavator and the crane have numerous one-sided welded joints. However, attachments with box like structures are difficult to weld at both sides. Therefore, high accurate evaluation method is needed. In this study, the fatigue properties and the fracture mechanism of the load carrying type fillet joints with one-sided welding were investigated experimentally to evaluate its fatigue damage with high accuracy based on the experimental results. As the results, fatigue cracks in the test piece initiated from the tip of the unwelded portion and propagated into the welding materials. Multiple welding defects were observed in the unwelded portion, but did not appear to be crack origins. Although these welding defects affected the direction of crack propagation they exerted minimal influence. The three-dimensional observations revealed that fatigue cracks initiate at an early stage of the fatigue development. We infer that the fatigue lifetime is chiefly governed by the crack propagation lifetime. Cracks were initiated at multiple sites in the test piece. As the number of cycles increased, these cracks propagated and combined. So considering the combination of cracks from multiple crack origins is important for a precise evaluation of fatigue damage.

  14. Fatigue properties and fracture mechanism of load carrying type fillet joints with one-sided welding

    Directory of Open Access Journals (Sweden)

    Takamasa Abe

    2016-01-01

    Full Text Available The structures of the hydraulic excavator and the crane have numerous one-sided welded joints. However, attachments with box like structures are difficult to weld at both sides. Therefore, high accurate evaluation method is needed. In this study, the fatigue properties and the fracture mechanism of the load carrying type fillet joints with one-sided welding were investigated experimentally to evaluate its fatigue damage with high accuracy based on the experimental results. As the results, fatigue cracks in the test piece initiated from the tip of the unwelded portion and propagated into the welding materials. Multiple welding defects were observed in the unwelded portion, but did not appear to be crack origins. Although these welding defects affected the direction of crack propagation they exerted minimal influence. The three-dimensional observations revealed that fatigue cracks initiate at an early stage of the fatigue development. We infer that the fatigue lifetime is chiefly governed by the crack propagation lifetime. Cracks were initiated at multiple sites in the test piece. As the number of cycles increased, these cracks propagated and combined. So considering the combination of cracks from multiple crack origins is important for a precise evaluation of fatigue damage.

  15. Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet

    Directory of Open Access Journals (Sweden)

    Agoes Mardiono Jacoeb

    2015-06-01

    Full Text Available Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1. Of the polyunsaturated fatty acids, linoleic acid (C18:2 was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper. Keywords: Cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus

  16. Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet

    Directory of Open Access Journals (Sweden)

    Agoes Mardiono Jacoeb

    2015-06-01

    Full Text Available Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1. Of the polyunsaturated fatty acids, linoleic acid (C18:2 was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper.

  17. Lap Fillet Welding of Thin Sheet AZ31 Magnesium Alloy with Pulsed Nd:YAG Laser

    Science.gov (United States)

    Ishak, Mahadzir; Yamasaki, Kazuhiko; Maekawa, Katsuhiro

    In recent years, reducing the size and weight of consumer products requires the joining of thin sheets of magnesium alloys with both thickness and joining area of less than 1mm, especially for packaging purposes. Conventional welding processes are difficult to joint a thin sheet magnesium alloy because of high heat input, which in turns leads to various problems such as burn through and cracks. In this study, lap fillet welding of thin sheet magnesium alloy AZ31B with a thickness of 0.3 mm has been carried out using a pulsed Nd:YAG laser beam. The influences of gap, laser beam center location and scan speed on joint appearances have been investigated. It was found that defects were significantly reduced when the gap width was less than 35 µm when the laser beam center was located just on the edge of the upper specimen (x=0), and scan speed was varied from 400 to 450 m/min. Wider bond width at average value of 300 µm was achieved when the beam center was at x=0 with a wide range of scan speeds from 250 to 450 mm/min compared with the cases at x=-0.1 and -0.2 mm from edge. Increases in bond width and minimal defects at x=0 improve fracture load by 68% compared with those at x=-0.1 mm.

  18. Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract.

    Science.gov (United States)

    Qiu, Xujian; Chen, Shengjun; Liu, Guangming; Yang, Qiuming

    2014-11-01

    The preserving effects of chitosan, chitosan and citric acid, chitosan and licorice extract on fresh Japanese sea bass fillets stored at 4 °C for 12 days were studied. Results showed that citric acid or licorice extract can enhance the preserving function of chitosan significantly by retarding lipid oxidation and inhibiting microbial growth as reflected in thiobarbituric acid reactive substances and total plate count, respectively. Both total volatile basic nitrogen values and sensory scores indicated chitosan and citric acid or licorice extract can significantly reduce the quality loss and extend the shelf life of Japanese sea bass fish fillets during refrigerated storage. Citric acid or licorice extract with chitosan could thus be applied in the seafood industry to enhance quality of fish fillets as natural preservatives.

  19. A case of nonisland pedicled foot fillet flap for below-knee amputation stump wound: treatment option for compartment syndrome after fibular free flap surgery.

    Science.gov (United States)

    Hwang, Jae Ha; Kim, Kwang Seog; Lee, Sam Yong

    2014-02-01

    Despite the frequent use of the fibular free flap, there have been no reports of severe compartment syndrome of the donor leg that necessitated limb amputation. A 66-yr-old man had a fibular osseous free flap transfer from the left leg to the mandible that was complicated by postoperative compartment syndrome. An extensive chronic leg wound resulted, which was treated with multiple debridements and finally with below-knee amputation. Successful coverage of the below-knee amputation stump was accomplished with a nonisland pedicled foot fillet flap. Various foot fillet flaps may be used acutely as a free or an island pedicled flap, but dissection of the vascular pedicle may be difficult in a chronically inflamed wound because of inflammation and adhesions to surrounding tissue. The nonisland pedicled foot fillet flap may be considered as a useful option for treatment of a chronically inflamed stump wound after below-knee amputation.

  20. Variation in the parasite community of the sardine fish Triportheus nematurus (Actinopterygii: Characidae) from the Medalha lagoon in the Pantanal wetland, Brazil.

    Science.gov (United States)

    Costa-Pereira, R; Paiva, F; Tavares, L E R

    2014-09-01

    In July 2009 and July 2010 (two dry periods separated by an atypically large flood in the Pantanal wetland of Brazil), 34 and 33 specimens of the sardine fish Triportheus nematurus were collected, respectively, for the study of the metazoan parasite community of this species. Parasite ecological and community descriptors were calculated for both host samples, and possible similarities were tested statistically. Five species of metazoan parasites were identified, four of which were common to both host samples. A total of 61 metazoan parasites were collected from all fish hosts (17 specimens in July 2009 (mean: 0.5 ± 0.66 parasites/fish) and 44 specimens in July 2010 (mean: 1.33 ± 1.41 parasites/fish)). The nematode Procamallanus hilarii and the monogenean Anacanthorus sp. were the most prevalent and abundant species in 2009 and 2010, respectively. The mean total abundance and species richness were significantly higher in 2010. Parasite communities in both samples of T. nematurus were characterized by species with low prevalence, abundance, mean total abundance and species richness, thus indicating low parasite diversity. Significant differences in the prevalence and abundance of P. hilarii and Anacanthorus sp. between the two samples allowed the discrimination of infracommunities, which were united in two distinct groups. This appears to be the first evidence that the peculiar hydrological dynamics of the southern Pantanal wetland (Brazil) exert an important influence over the structure of the parasite community.

  1. The commercial fishing of sardines (Triportheus spp. landed in the fishery market of Porto Velho, Rondônia (1990-2004: Yield and general profile

    Directory of Open Access Journals (Sweden)

    Luiz Jardim de Queiroz

    2008-09-01

    Full Text Available The profile of sardine fishing, the Triportheus species, landed at the fishing market of Porto Velho (RO between 1990 and 2004, was established by analyzing variations in the intra- and inter-annual yield as well as the length and general characteristics of the fishing. The annual production varied from 15,372 to 78,340kg (average = 33,482kg, totaling 5.46% of the overall production during the studied period. These variations can be related to the changes in the fishermen’s effort, as a reflex to searching for alternatives for fishing, or related to the level of the river, since the greatest annual yields were preceded by years of having more intense flooding. The monthly production varied from 0 to 21,456kg (average=2,876kg. Greater values of production were obtained in periods of lower hydrological levels (dry season [r(Pearson= -0.53. p<0.0001]. The average capture per fisherman/day between 2003 and 2004 was 9.27kg. Rivers were the main environment from which the captures took place, mainly from the Jamari, Machado and Novo Aripuanã rivers, that are tributaries of the Madeira River. The lengths of the fishes varied from 70 to 380mm and presented a bimodal pattern, suggesting the presence of more than one species within the captures.

  2. Automation in the clinical microbiology laboratory.

    Science.gov (United States)

    Novak, Susan M; Marlowe, Elizabeth M

    2013-09-01

    Imagine a clinical microbiology laboratory where a patient's specimens are placed on a conveyor belt and sent on an automation line for processing and plating. Technologists need only log onto a computer to visualize the images of a culture and send to a mass spectrometer for identification. Once a pathogen is identified, the system knows to send the colony for susceptibility testing. This is the future of the clinical microbiology laboratory. This article outlines the operational and staffing challenges facing clinical microbiology laboratories and the evolution of automation that is shaping the way laboratory medicine will be practiced in the future. Copyright © 2013 Elsevier Inc. All rights reserved.

  3. Depletion of isoeugenol residues from the fillet tissue of AQUI-S™ exposed rainbow trout (Oncorhynchus mykiss)

    Science.gov (United States)

    Meinertz, Jeffery R.; Schreier, Theresa M.

    2009-01-01

    There is a critical need in U.S. public aquaculture and fishery management for an approved sedative that allows for the immediate release of fish after sedation. AQUI-STM is a fish anesthetic/sedative approved for use in several countries and until recently was being developed in the U.S. as a sedative for immediate release of fish after sedation. The U.S. National Toxicology Program reported that isoeugenol (the active ingredient in AQUI-STM) exposed male mice showed clear evidence of carcinogenicity, therefore efforts within the U.S. Department of Interior to develop AQUI-STM as a sedative that allows for immediate release ceased. Despite the ruling, AQUI-STM still has the potential to be approved as an anesthetic with a short withdrawal time. Among the data required to gain approval for use in the U.S. are data describing the composition and depletion of all AQUI-STM residues from fish fillet tissue. A total residue depletion study for AQUI-STM was conducted by exposing market-sized rainbow trout, Oncorhynchus mykiss (mean weight, 502.7 ± 54 g; s.d.) to 8.9 mg/L of 14C-[URL]-isoeugenol for 60 min in 17 °C water. The 14C-[URL]-isoeugenol was mixed with a surfactant resulting in a mixture that mimicked AQUI-STM. Groups of fish (n = 6) were sampled immediately after the exposure (0-h sample group) and at 0.5, 1, 2, and 4 h thereafter. Total isoeugenol-equivalent residue concentrations in the fillet tissue were determined by oxidizing triplicate subsamples of homogenized skin-on fillet tissue from each fish to 14CO2 and enumerating the radioactivity by static liquid scintillation counting. Isoeugenol concentrations in fillet tissue were determined by extracting homogenized fillet tissue with solvents and determining the isoeugenol concentrations in the extracts with high performance liquid chromatography techniques. The mean total isoeugenol-equivalent residue concentrations in the 0, 0.5, 1, 2, and 4-h sample groups were 55.4, 32.0, 19.8, 11

  4. Rigor index, fillet yield and proximate composition of cultured striped catfish (Pangasianodon hypophthalmus for its suitability in processing industries in Bangladesh

    Directory of Open Access Journals (Sweden)

    Salma Noor-E Islami

    2014-12-01

    Full Text Available Rigor-index in market-size striped catfish (Pangasianodon hypophthalmus, locally called Thai-Pangas was determined to assess fillet yield for production of value-added products. In whole fish, rigor started within 1 hr after death under both iced and room temperature conditions while rigor-index reached a maximum of 72.23% within 8 hr and 85.5% within 5 hr at room temperature and iced condition, respectively, which was fully relaxed after 22 hr under both storage conditions. Post-mortem muscle pH decreased to 6.8 after 2 hr, 6.2 after 8 hr and sharp increase to 6.9 after 9 hr. There was a positive correlation between rigor progress and pH shift in fish fillets. Hand filleting was done post-rigor and fillet yield experiment showed 50.4±2.1% fillet, 8.0±0.2% viscera, 8.0±1.3% skin and 32.0±3.2% carcass could be obtained from Thai-Pangas. Proximate composition analysis of four regions of Thai-Pangas viz., head region, middle region, tail region and viscera revealed moisture 78.36%, 81.14%, 81.45% and 57.33%; protein 15.83%, 15.97%, 16.14% and 17.20%; lipid 4.61%, 1.82%, 1.32% and 24.31% and ash 1.09%, 0.96%, 0.95% and 0.86%, respectively indicating suitability of Thai-Pangas for production of value-added products such as fish fillets.

  5. Depletion of eugenol residues from the skin-on fillet tissue of rainbow trout exposed to 14C-labeled eugenol

    Science.gov (United States)

    Meinertz, Jeffery R.; Schreier, Theresa M.; Porcher, Scott T.; Smerud, Justin R.; Gaikowski, Mark P.

    2014-01-01

    The U.S. is lagging in access to an approved immediate-release sedative, i.e. a compound that can be safely and effectively used to sedate fish and has no withdrawal period. AQUI-S® 20E (10% active ingredient, eugenol) is under investigation as an immediate-release sedative for freshwater finfish. Because of its investigational status, data are needed to characterize the depletion, distribution, and identity of AQUI-S® 20E residues in fillet tissue. Rainbow trout (Oncorhynchus mykiss) were exposed to uniformly ring labeled 14C-eugenol at a nominal concentration of 10 mg/L for 60 min in 18 °C water. Fish (n = 6) were sampled immediately after the exposure (0 min) then at 30, 60, 120, and 240 min. Eugenol concentrations and characterization of 14C residues in the fillet tissue were determined by high pressure liquid chromatography and flow-through liquid scintillation counting techniques. Total 14C-residue burdens in fillet tissue were determined by tissue oxidation and static liquid scintillation counting techniques. Maximum eugenol and 14C-eugenol equivalent residue concentrations in the fillet tissue were measured immediately after the exposure (44.5 and 38.8 μg/g, respectively). Eugenol was the primary 14C-residue (> 90% of all 14C-residues) in extracts from fillet tissue taken from fish sampled immediately after the exposure (0 min) and from fish sampled at 30 and 60 min after the exposure. The depletion of 14C-eugenol residues from the fillet tissue was rapid (t1/2 = 26.25 min) after transferring the exposed fish to fresh flowing water.

  6. Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings.

    Science.gov (United States)

    Thanissery, R; Smith, D P

    2014-05-01

    Essential oils have been reported to possess antimicrobial properties and therefore have potential usage as natural antimicrobials in food. In a previous study, thyme orange essential oil combination (TOC) used at the 0.5% level as a dip application on chicken cut-up parts had a significant antibacterial effect against Salmonella and Campylobacter. A study was designed to evaluate the effect of salt-phosphate marinade solution containing 0.5% TOC to 1) reduce Salmonella Enteritidis and Campylobacter coli numbers on broiler breast fillets and whole wings marinated by vacuum tumbling, and 2) reduce cross-contamination of both pathogens between inoculated and uninoculated parts during marination. A total of 52 skinless breast fillets and 52 whole wings were used for the 2 replications. For each replication, each cut-up part was randomly assigned to 1 of 5 groups: treatment 1: uninoculated parts marinated without TOC; treatment 2: inoculated parts marinated without TOC; treatment 3: uninoculated parts marinated with TOC; treatment 4: inoculated parts marinated with TOC; and control: nonmarinated inoculated parts. Samples were dipped in an inoculum containing a mixture of Salmonella Enteritidis and C. coli. The treatment samples were marinated by vacuum tumbling. All samples were immediately evaluated to determine Salmonella Enteritidis and C. coli numbers. Results indicated that TOC at the 0.5% level in the marinade solution applied by vacuum tumbling significantly reduced (P Salmonella Enteritidis by 2.6 and 2.3 log cfu/mL on broiler breast fillets and C. coli by 3.6 and 3.1 log cfu/mL on whole wings. Cross-contamination was observed as the uninoculated chicken parts marinated with inoculated parts were positive. However, the number of bacterial cells recovered from the TOC treated samples were significantly lower (P < 0.05) than the numbers recovered from the untreated samples. Marination with a salt phosphate formulation containing 0.5% TOC successfully reduced

  7. Simultaneous determination of eugenol, isoeugenol and methyleugenol in fish fillet using gas chromatography coupled to tandem mass spectrometry.

    Science.gov (United States)

    Ke, Changliang; Liu, Qi; Li, Liudong; Chen, Jiewen; Wang, Xunuo; Huang, Ke

    2016-09-15

    Gas chromatography (GC) coupled with triple quadrupole tandem mass spectrometry (MS/MS) operated in electron ionization mode (EI) has been shown to have advantages in the trace analysis of chemical compounds. Employing the instrument, a method has been built to simultaneously determine eugenol, isoeugenol' and methyleugenol, which have been widely used as fish anesthetic, in the fish fillet. Procedure for the sample preparation was achieved by using hexane extraction followed by phenyl solid phase extraction (SPE) cleanup, which was free of such steps as rotary evaporation and nitrogen blowing by taking the volatility of eugenol and its isomers into consideration. The method was validated by conducting recovery studies on fortified fish fillet samples at four concentrations. The linearity in the range of 5-500μg·L(-1) was forced through the origin giving a coefficient of determination (r(2)) greater than 0.9982. Limits of detection (LODs) for eugenol, isoeugenol' and methyleugenol were 0.4, 1.2' and 0.2μg·kg(-1), respectively. The limits of quantification (LOQs) were 1.2, 4' and 0.7μg·kg(-1) for eugenol, isoeugenol' and methyleugenol, respectively. The recoveries for eugenol and its isomers ranged from 76.4 to 99.9% with relative standard deviations (RSD) in a range from 2.18 to 15.5%. This method is quick, simple and suitable for determining the residues of eugenol, isoeugenol and methyleugenol simultaneously in batch samples of fish fillet.

  8. Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds

    Directory of Open Access Journals (Sweden)

    Fabio Caprino

    2010-01-01

    Full Text Available To date it is well known that the quality of farmed trout is affected by diet composition, by feeding regime, by husbandrypractices and by rearing conditions and environment. The trout processing industry and the large-scale retail trade, in considerationof the wide variability of trout quality and characteristics, have imposed, or will soon impose, quality criteria forthe end product. Moreover, recent food scares and the malpractices of some food producers have increased public requestsfor traceability. The aim of the present study was to evaluate the main chemical quality and the biometrical characteristicsof rainbow trout produced in three different farms in Italy (two intensive farms, located one on mountain and one onplain, and an extensive farm in which fish fed only on naturally available nutrients and to establish whether farmed troutorigins could be differentiated by these parameters. Trout farmed in the intensive mountain farm (IMF showed the highestcrude lipid content in the fillets and the fatty acids of their fillets were characterized by the highest percentage of MUFA.Trout farmed in the intensive plain farm (IPF were characterized by low dressing percentage, and the lipid of their filletswas rich in n-6 fatty acids. Trout stocked for the last year of their life in the extensive farm (EF were leaner both in thecarcass and in the fillets. The analysis of flavor volatile compounds showed some differences in the bouquet design, particularlydifferences in the amounts of n-3 and n-6 derivates volatile aldehydes and alcohols. All data significantly different(Pequations generating a strong prediction model for classification of farmed trout respective to their origins.

  9. Quality of raw and smoked fillets from clinically healthy Atlantic salmon, Salmo salar L., following an outbreak of pancreas disease (PD)

    DEFF Research Database (Denmark)

    Taksdal, T.; Wiik‐Nielsen, J.; Birkeland, S.

    2012-01-01

    Pancreas disease (PD) is a viral disease of farmed salmonid fish, which causes huge economic losses. Pathological changes in skeletal muscle, pancreas and heart are hallmarks of PD. Stakeholders in the fish‐smoking industry have claimed that fillets from PD‐affected Atlantic salmon, Salmo salar L......., are of poor quality. We therefore examined harvest‐ready, clinically healthy Atlantic salmon from a population of fish previously affected by PD. Histopathological changes in skeletal muscle tissues ranged from minor to severe. Fillet quality measurements showed that fish with severe skeletal muscle changes...

  10. Clinical microbiology: Should microbiology be a clinical or a laboratory speciality?

    Directory of Open Access Journals (Sweden)

    Bhattacharya Sanjay

    2010-04-01

    Full Text Available Clinical microbiology is a specific combination of knowledge, attitude and practice aimed at direct clinical involvement in infectious disease management using the core principles of medical microbiology and clinical medicine. In this article certain areas in microbiology, where a more proactive approach could make a significant difference in clinical outcome has been delineated. The article reiterates the role of a medical microbiologist in a hospital setting. The practices described are the norm in well-organized hospitals. These areas include management of positive blood cultures, management of patients in intensive care units (ICUs, hospital infection control and public health microbiology, development of hospital and community anti-infective policy, organization of clinical-microbiological meetings and provision of emergency out-of-hours service. The implementation of this clinical approach and increased engagement with direct patient care would require changes in existing training structure and working patterns of medical and technical staffs in microbiology.

  11. Liquid chromatographic determination of benzocaine and N-acetylbenzocaine in the edible fillet tissue from rainbow trout

    Science.gov (United States)

    Meinertz, J.R.; Stehly, G.R.; Hubert, T.D.; Bernardy, J.A.

    1999-01-01

    A method was developed for determining benzocaine and N-acetylbenzocaine concentrations in fillet tissue of rainbow trout. The method involves extracting the analytes with acetonitrile, removing lipids or hydrophobic compounds from the extract with hexane, and providing additional clean-up with solid-phase extraction techniques. Analyte concentrations are determined using reversed-phase high-performance liquid chromatographic techniques with an isocratic mobile phase and UV detection. The accuracy (range, 92 to 121%), precision (R.S.D., benzocaine residues from fish exposed to benzocaine. Copyright (C) 1999.

  12. Effect of degradation on microbiological and physiochemical ...

    African Journals Online (AJOL)

    Domestic wastewater from ten (10) different residential halls in the Federal University of ... Pour plating technique was used for the microbiological analysis, ... not be discharged into water bodies without adequate treatment and certification of ...

  13. Microbiological, physico-chemical and management parameters ...

    African Journals Online (AJOL)

    Microbiological, physico-chemical and management parameters impinging on the efficiency ... Management issues impacting on quality of water supply were determined by use of questionnaires and focus group discussions. ... Article Metrics.

  14. Physical, chemical and microbiological characteristics of lafun ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-07-20

    Jul 20, 2009 ... cessing, nutritional and microbiological characteristics and quality ... MATERIALS AND METHODS .... Benin markets is always exposed without any package in opened bowls. .... oganisms in food production and preservation.

  15. A case study: shelf-life of smoked herring fillets by volatile compounds analysis.

    Directory of Open Access Journals (Sweden)

    Cristian Bernardi

    2014-02-01

    Full Text Available Two different products of vacuum packed cold smoked herrings were analyzed at time intervals in order to evaluate the efficiency of the processing and product stability. Microbiological total counts, lactic acid bacteria, total coliforms, pH, water activity, water content, salt content (WPS were determined. Differences in hygienic conditions and salt content were found. Principal components analysis (PCA of volatile compounds determined by GC-MS analysis allowed the differentiation of the processing.

  16. Microbiological status of mechanically separated poultry meat

    OpenAIRE

    Jovanović, Jelena; Borović, Branka; Velebit, Branko; Lakićević, Brankica; Baltić, Tatjana; Mitrović, Radmila; Milijašević, Milan

    2013-01-01

    Mechanically separated meat is often contaminated with microorganisms. The aim of this study was to investigate the microbiological status of mechanically separated poultry meat samples from June 2011 to December 2012. Microbiological testing included Salmonella species, Escherichia coli and the number of aerobic bacteria. In 5.26% of the samples the presence of Salmonella species was revealed, whereas 22.95% and 4.92% of the mechanically separated poultry meat samples were incompliant in reg...

  17. Microbiological and therapeutic challenges in infectious spondylodiscitis

    DEFF Research Database (Denmark)

    Aagaard, Theis; Roed-Petersen, Casper; Dragsted, Casper

    2013-01-01

    The microbiological diagnosis of infectious spondylodiscitis is often difficult to establish and the disease requires prolonged antibiotic treatment. We analyzed the medical records of 100 patients admitted for infectious spondylodiscitis from 2006 to 2011 with an emphasis on (1) the diagnostic...... utility of blood cultures and invasive biopsies in the microbiological diagnosis, (2) clinical features differentiating Staphylococcus aureus infections from those with other aetiologies, and (3) evaluation of the outcome of the antimicrobial therapy....

  18. Medical microbiology training needs and trainee experience.

    Science.gov (United States)

    Seale, Josephine; Elamin, Wael; Millar, Michael

    2014-02-01

    Training in microbiology is continuing to evolve. Standardisation of this process has, in part, been achieved through the development of a training curriculum by the Royal College of Pathologists (RCPath). A substantial proportion of microbiology training occurs through telephone consultations. To ascertain the content of these interactions and the extent to which the necessary skills outlined by the curriculum are attainable via these consultations. Records of telephone consultations made by microbiology registrars (SpR) on the Laboratory Information Management System (LIMS) over a 6 month period were analysed with regard to who initiated contact and the type of advice provided. An average of 426 SpR entries per month were made on the LIMS following telephone consultations. These consultations were predominantly initiated by fellow clinicians as opposed to the SpR. The majority (79%) of advice entailed guidance as to the use of antimicrobials which resulted in an alteration of the current regimen in 54% of cases. This study represents the first attempt to quantify the telephone consultations of microbiology trainees. It is concluded that although such interactions provide a means of attaining some of the competencies outlined by the RCPath curriculum, the bias towards antimicrobial advice reflects a discrepancy between the needs of the service users and the broad skill set advocated by the current microbiology training programme. Future modifications will need to take this into account to ensure both the training of SpRs and the microbiology service is fit for purpose.

  19. Microbiological Monitoring in Geothermal Plants

    Science.gov (United States)

    Alawi, M.; Lerm, S.; Linder, R.; Vetter, A.; Vieth-Hillebrand, A.; Miethling-Graff, R.; Seibt, A.; Wolfgramm, M.; Wuerdemann, H.

    2010-12-01

    In the scope of the research projects “AquiScreen” and “MiProTherm” we investigated geothermally used groundwater systems under microbial, geochemical, mineralogical and petrological aspects. On one side an enhanced process understanding of engineered geothermal systems is mandatory to optimize plant reliability and economy, on the other side this study provides insights into the microbiology of terrestrial thermal systems. Geothermal systems located in the North German Basin and the Molasse Basin were analyzed by sampling of fluids and solid phases. The investigated sites were characterized by different temperatures, salinities and potential microbial substrates. The microbial population was monitored by the use of genetic fingerprinting techniques and PCR-cloning based on PCR-amplified 16S rRNA and dissimilatory sulfite reductase (DSR) genes. DNA-sequences of fingerprints and cloned PCR-products were compared to public databases and correlated with metabolic classes to provide information about the biogeochemical processes. In all investigated geothermal plants, covering a temperature range from 5° to 120°C, microorganisms were found. Phylogenetic gene analyses indicate a broad diversity of microorganisms adapted to the specific conditions in the engineered system. Beside characterized bacteria like Thermus scotoductus, Siderooxidans lithoautotrophicus and the archaeon Methanothermobacter thermoautotrophicus a high number of so far uncultivated microorganisms was detected. As it is known that - in addition to abiotic factors - microbes like sulfate-reducing bacteria (SRB) are involved in the processes of corrosion and scaling in plant components, we identified SRB by specific analyses of DSR genes. The SRB detected are closely related to thermotolerant and thermophilic species of Desulfotomaculum, Thermodesulfovibrio, Desulfohalobium and Thermodesulfobacterium, respectively. Overall, the detection of microbes known to be involved in biocorrosion and the

  20. Microbiological quality of rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, Jose M; Santos, Jesús A; Otero, Andrés; García-López, María-Luisa

    2004-05-01

    World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 +/- 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 +/- 0.18) stored at -1 to +1 degree C (supermarket 1), mean aerobic mesophilic count was 5.87 +/- 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 +/- 0.18) displayed at -1 to +5 degrees C (supermarket 2), mean aerobic mesophilic count was 6.60 +/- 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

  1. Tenebrio molitor meal in rainbow trout (Oncorhynchus mykiss diets: effects on animal performance, nutrient digestibility and chemical composition of fillets

    Directory of Open Access Journals (Sweden)

    Marco Belforti

    2015-12-01

    Full Text Available This study evaluated the effects of diets containing Tenebrio molitor (TM larvae meal on growth performances, somatic indexes, nutrient digestibility, dorsal muscle proximate and fatty acid (FA compositions of rainbow trout. Three hundred sixty fish were randomly divided into three groups with four replicates each. The groups were fed diets differing in TM inclusion: 0% (TM0, 25% (TM25 and 50% (TM50 as fed weight basis. Weight gain was not affected by treatment. Feeding rate was significantly higher in TM0 than TM50. Feed conversion ratio was significantly higher in TM0 than TM25 and TM50, while an opposite trend was observed for protein efficiency ratio and specific growth rate. The survival rate was significantly lower in TM0 than TM25 and TM50. The apparent digestibility of protein was significantly lower in the TM50 group than the other groups, while the apparent digestibility of dry matter, organic matter and lipids was unaffected by treatment. If compared to control, the protein and lipid contents of fillets were respectively increased and decreased following TM inclusion in the diet. The Σn3/Σn6 FA ratio of fish dorsal muscle was linearly (TM0>TM25>TM50 reduced by TM inclusion in the diet. Results suggested that TM could be used during the growing phase in trout farming; however, additional studies on specific feeding strategies and diet formulations are needed to limit its negative effects on the lipid fraction of fillets.

  2. Effects of Sealing Run Welding with Defocused Laser Beam on the Quality of T-joint Fillet Weld

    Science.gov (United States)

    Unt, Anna; Poutiainen, Ilkka; Salminen, Antti

    Fillet weld is the predominant weld type used for connecting different elements e.g. in shipbuilding, offshore and bridge structures. One of prevalent research questions is the structural integrity of the welded joint. Post weld improvement techniques are being actively researched, as high stress areas like an incomplete penetration on the root side or fluctuations in penetration depth cannot be avoided. Development of laser and laser-arc hybrid welding processes have greatly contributed to increase of production capacity and reduction of heat-induced distortions by producing single pass full penetration welds in thin- and medium thickness structural steel parts. Present study addresses the issue of how to improve the quality of the fillet welds by welding the sealing run on the root side with defocused laser beam. Welds having incomplete or excessive penetration were produced with several beam angles and laser beam spot sizes on surface. As a conclusion, significant decrease or even complete elimination of the seam irregularities, which act as the failure starting points during service, is achieved.

  3. SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks.

    Science.gov (United States)

    Taylor, Johanne; van de Ven, Remy; Hopkins, David L

    2014-03-01

    SmartShape™ is a novel meat processing technology that uses air pressure to compress and elongate whole cold-boned primals and packages them to retain form. A two stage study was conducted. The first stage established the ability of the SmartShape™ treated beef cube roll (m. longissimus lumborum) to retain shape in a commercial setting. Twelve hours chilling time following treatment was found to be adequate for steaks to retain their shape for up to 24h after slicing. Steak shape and size did not change substantially until after cooking, when the steaks looked less formed. In the second stage a survey was conducted of 421 consumers to clarify the response to the shaping of a subset of raw and cooked scotch fillet steaks. There was no difference in preference for shaped or control steaks. A secondary survey found that informed consumers were more amenable to the SmartShape™ scotch fillet steaks presented here, but would not pay a premium for them.

  4. Metabolism, health and fillet nutritional quality in Atlantic salmon (Salmo salar) fed diets containing n-3-rich microalgae.

    Science.gov (United States)

    Kousoulaki, Katerina; Østbye, Tone-Kari Knutsdatter; Krasnov, Aleksei; Torgersen, Jacob Seilø; Mørkøre, Turid; Sweetman, John

    2015-01-01

    Microalgae, as primary producers of EPA and DHA, are among the most prominent alternative sources to fish oil for n-3 long-chain PUFA in animal and human nutrition. The present study aimed to assess technical, nutritional and fish health aspects of producing n-3-rich Atlantic salmon (Salmo salar) fish fillets by dietary supplementation of increasing levels of a DHA-producing Schizochytrium sp. and reduced or without use of supplemental fish oil. Atlantic salmon smolt were fed diets with graded levels of microalgae for 12 weeks, during which all fish showed high feed intake rates with postprandial plasma leptin levels inversely correlating with final mean fish body weights. Fish performance was optimal in all experimental treatments (thermal growth coefficient about 4·0 and feed conversion ratio 0·8-0·9), protein digestibility was equal in all diets, whereas dietary lipid digestibility inversely correlated with the dietary levels of the SFA 16 : 0. Fillet quality was good and similar to the control in all treatments in terms of n-3 long-chain PUFA content, gaping, texture and liquid losses during thawing. Histological fluorescence staining and immunofluorescence analysis of salmon intestines (midgut: base of intestine and villi) revealed significant effects on slime, goblet cell production and inducible nitric oxide synthase (iNOS) activity with increasing levels of dietary Schizochytrium sp. supplementation. Microarray analysis did not reveal any signs of toxicity, stress, inflammation or any other negative effects from Schizochytrium sp. supplementation in diets for Atlantic salmon.

  5. Teaching microbiological food safety through case studies

    Directory of Open Access Journals (Sweden)

    Florence Dubois-Brissonnet

    2015-10-01

    Full Text Available Higher education students usually ask for more training based on case studies. This was addressed by designing a specific food safety module (24 hours in which students were shown how to predict microbiological risks in food products i.e. they were asked to determine product shelf-life according to product formulation, preservation methods and consumption habits using predictive microbiology tools. Working groups of four students first identified the main microbiological hazards associated with a specific product. To perform this task, they were given several documents including guides for good hygiene practices, reviews on microbiological hazards in the food sector, flow sheets, etc…  After three-hours of work, the working groups prepared and gave an oral presentation in front of their classmates and professors. This raised comments and discussion that allowed students to adjust their conclusions before beginning the next step of their work. This second step consisted in the evaluation of the safety risk associated with the two major microbiological hazards of the product studied, using predictive microbiology. Students then attended a general lecture on the different tools of predictive microbiology and tutorials (6 hours that made them familiar with the modelling of bacterial growth or inactivation. They applied these tools (9 hours to predict the shelf-life of the studied product according to various scenarios of preservation (refrigeration, water activity, concentration of salt or acid, modified atmosphere, etc… and/or consumption procedures (cooking. The module was concluded by oral presentations of each working group and included student evaluation (3 hours.

  6. Obtention of highly purified fractions of eicosapentaenoic acid and docosahexaenoic acid from sardine oil by silver-resin chromatography. A semipreparative procedure.

    Directory of Open Access Journals (Sweden)

    Nieto, S.

    1997-08-01

    Full Text Available Pure fractions of eicosapentaenoic acid (ERA and docosahexaenoic acid (DHA were obtained from silver-resin column chromatography of ERA+DHA concentrates obtained from sardine oil. Two types of silver-impregnated resins were assayed; Amberlite IR-118H and Dowex 50 W-HCR-W2.The Amberlite-silver column allows the separation of almost pure fractions (98.5% of ERA, being unable to separate DHA from other polyunsaturated fatty acids. The Dowex-silver column does not separate the ERA from the concentrate but allows the isolation of a highly purified fraction of DHA. The chromatographic procedure described may provide pure forms of two important n-3 polyunsaturated fatty acids for nutritional or pharmacological research or as substrates for the obtention of structured lipids.

    Mediante cromatografía en columna utilizando resinas impregnadas con ion plata se separaron fracciones puras de ácido eicosapentaenoico (EPA y ácido docosahexaenoico (DHA a partir de un concentrado de EPA+DHA obtenido de aceite de sardina. Se utilizaron dos tipos de resinas impregnadas con plata: Amberlite-IR 118H y Dowex 50 W-HCR-W2. La columna de Amberlite-plata permite la separación de fracciones casi puras de ERA (98,5%, siendo incapaz de separar el DHA de otros ácidos grasos poliinsaturados. La columna de Dowex-plata no separa el ERA a partir del concentrado, pero permite la obtención de una fracción de DHA de alta pureza. El procedimiento cromatográfico que se describe permite obtener fracciones puras de dos importantes ácidos grasos poliinsaturados de la serie n-3 que pueden ser utilizados para la investigación nutricional o farmacológica, o como sustratos para la obtención de lípidos estructurados.

  7. INTERESTERIFIKASI ENZIMATIS PALM STEARIN DAN MINYAK IKAN LEMURU UNTUK MEMBUAT LEMAK MARGARIN [Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat

    Directory of Open Access Journals (Sweden)

    Pudji Hastuti

    2003-04-01

    Full Text Available Enzymatic interesterification of Palm Stearin (PS and Sardine Oil (SO as source of Eicosa Pentaenoic Acid (EPA and Docosa Hexaenoic Acid (DHA have been of interest to modify the physical properties of the triglyceride. An attempt to enzymatic-restructure PS and SO to form Structured Lipid (SL which is suitable for margarine was investigated using immobilized lipase from Rhizomucor miehei and that from Candida antartica. The effect of reaction time course, ratio of PS/SO and ratio of enzyme/substrate were studied in the present study. At the end of interesterification, the enzyme was filtered from the reaction mixture through a filter paper. The Solid Fat Index (SFI was determined by dillatometry. The Slip Melting Point (SMP was determined by capillary tube method. Both of interesterification catalyzed by immobilized sn 1,3 specific lipase from R.miehei,and non specific lipase from C.antartica were found to decrease the SFI value at 10; 21.1 and 33.3°C. The SMP value was decrease from 58-50°C to 37-39°C. The change of these parameters were slightly faster in the reaction which catalyzed by lipase from R miehei than lipase from C.antartica . The more the utilization of the enzyme the faster the change were occurred, especially the increase of enzyme utilization from 2.5% to 5%, which decrease the SFI value at 33,30C. The decrease of the PS/SO ratio resulted in the decrease of SFI and SMP values. It was found that the most suitable SFI and SMP value for margarine fat is the SL formed by carrying out the enzymatic-interesterification of PS/SO with the ratio of 40/60 using enzyme 2.5% of the total fat, for 8 hours at 60°C.

  8. Effect of sardine proteins on hyperglycaemia, hyperlipidaemia and lecithin:cholesterol acyltransferase activity, in high-fat diet-induced type 2 diabetic rats.

    Science.gov (United States)

    Benaicheta, Nora; Labbaci, Fatima Z; Bouchenak, Malika; Boukortt, Farida O

    2016-01-14

    Type 2 diabetes (T2D) is a major risk factor of CVD. The effects of purified sardine proteins (SP) were examined on glycaemia, insulin sensitivity and reverse cholesterol transport in T2D rats. Rats fed a high-fat diet (HFD) for 5 weeks, and injected with a low dose of streptozotocin, were used. The diabetic rats were divided into four groups, and they were fed casein (CAS) or SP combined with 30 or 5% lipids, for 4 weeks. HFD-induced hyperglycaemia, insulin resistance and hyperlipidaemia in rats fed HFD, regardless of the consumed protein. In contrast, these parameters lowered in rats fed SP combined with 5 or 30% lipids, and serum insulin values reduced in SP v. CAS. HFD significantly increased total cholesterol and TAG concentrations in the liver and serum, whereas these parameters decreased with SP, regardless of lipid intake. Faecal cholesterol excretion was higher with SP v. CAS, combined with 30 or 5% lipids. Lecithin:cholesterol acyltransferase (LCAT) activity and HDL3-phospholipids (PL) were higher in CAS-HF than in CAS, whereas HDL2-cholesteryl esters (CE) were lower. Otherwise, LCAT activity and HDL2-CE were higher in the SP group than in the CAS group, whereas HDL3-PL and HDL3-unesterified cholesterol were lower. Moreover, LCAT activity lowered in the SP-HF group than in the CAS-HF group, when HDL2-CE was higher. In conclusion, these results indicate the potential effects of SP to improve glycaemia, insulin sensitivity and reverse cholesterol transport, in T2D rats.

  9. Food safety assurance systems: Microbiological testing, sampling plans, and microbiological criteria

    NARCIS (Netherlands)

    Zwietering, M.H.; Ross, T.; Gorris, L.G.M.

    2014-01-01

    Microbiological criteria give information about the quality or safety of foods. A key component of a microbiological criterion is the sampling plan. Considering: (1) the generally low level of pathogens that are deemed tolerable in foods, (2) large batch sizes, and (3) potentially substantial hetero

  10. Food safety assurance systems: Microbiological testing, sampling plans, and microbiological criteria

    NARCIS (Netherlands)

    Zwietering, M.H.; Ross, T.; Gorris, L.G.M.

    2014-01-01

    Microbiological criteria give information about the quality or safety of foods. A key component of a microbiological criterion is the sampling plan. Considering: (1) the generally low level of pathogens that are deemed tolerable in foods, (2) large batch sizes, and (3) potentially substantial

  11. Effect of Sugar on the Changes in Quality of Lightly Salted Grass Carp (Ctenopharyngodon idellus) Fillets under Vacuum Packaging at 4°C.

    Science.gov (United States)

    Wang, Zhiying; Chen, Kexin; Chen, Jingru; Fan, Hongbing; Luo, Yongkang

    2016-03-01

    To estimate the effect of a low concentration of sugar on the changes in quality of lightly salted grass carp (Ctenopharyngodon idellus) during storage under vacuum packaging at 4°C, we determined the sensory score, total viable counts, biochemical quality, and physical quality of fish fillets. Fish samples were left untreated, dry cured with 1.3% salt, or dry cured with 1.3% salt plus 1.0% sugar. Compared with untreated samples, curing treatments reduced chemical changes reflected in pH, inosine monophosphate, hypoxanthine riboside, hypoxanthine, and total volatile base nitrogen; decreased the formation of phenylethylamine, putrescine, cadaverine, and histamine; and increased the overall sensory quality of fillets (P < 0.05). Compared to dry cured with 1.3% salt samples, sugar treatment significantly inhibited (P < 0.05) the increase in pH and total volatile base nitrogen value, but it promoted microbial growth and the formation of phenylethylamine and tyramine at later stages of storage. By considering each indicator, the addition of sugar, which can improve the taste of fillets, has no significant effect on the shelf life of vacuum-packaged grass carp fillets.

  12. Concentration trends for lead and calcium-normalized lead in fish fillets from the Big River, a mining-contaminated stream in southeastern Missouri USA

    Science.gov (United States)

    Schmitt, Christopher J.; McKee, Michael J.

    2016-01-01

    Lead (Pb) and calcium (Ca) concentrations were measured in fillet samples of longear sunfish (Lepomis megalotis) and redhorse suckers (Moxostoma spp.) collected in 2005–2012 from the Big River, which drains a historical mining area in southeastern Missouri and where a consumption advisory is in effect due to elevated Pb concentrations in fish. Lead tends to accumulated in Ca-rich tissues such as bone and scale. Concentrations of Pb in fish muscle are typically low, but can become elevated in fillets from Pb-contaminated sites depending in part on how much bone, scale, and skin is included in the sample. We used analysis-of-covariance to normalize Pb concentration to the geometric mean Ca concentration (415 ug/g wet weight, ww), which reduced variation between taxa, sites, and years, as was the number of samples that exceeded Missouri consumption advisory threshold (300 ng/g ww). Concentrations of Pb in 2005–2012 were lower than in the past, especially after Ca-normalization, but the consumption advisory is still warranted because concentrations were >300 ng/g ww in samples of both taxa from contaminated sites. For monitoring purposes, a simple linear regression model is proposed for estimating Ca-normalized Pb concentrations in fillets from Pb:Ca molar ratios as a way of reducing the effects of differing preparation methods on fillet Pb variation.

  13. Oxidative stability during storage of fish oil from filleting by-products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature

    DEFF Research Database (Denmark)

    Honold, Philipp; Nouard, Marie-Louise; Jacobsen, Charlotte

    2016-01-01

    Rainbow trout (Oncorhynchus mykiss) is the main fish species produced in Danish fresh water farming. Large amounts of fileting by-products like heads, bones, tails (HBT), and intestines are produced when rainbow trout is processed to smoked rainbow trout filets. The filleting by-products can...

  14. Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets

    Science.gov (United States)

    Non-destructive and rapid prediction of quality attributes of chicken breast fillets using visible and near-infrared (VNIR) hyperspectral imaging (400-1000 nm) was carried out in this work. All hyperspectral images were acquired for bone (dorsal) side of chicken breast. A forward principal component...

  15. Determination of presence and quantification of cadmium, lead and copper in Nile tilapia (Oreochromis niloticus fillets obtained from three cold storage plants in the state of Parana, Brazil

    Directory of Open Access Journals (Sweden)

    Alexandre Nobuhiro Tajiri

    2011-06-01

    Full Text Available Pisciculture is an economic activity that is steadily growing in the state of Parana, Brazil, and Nile tilapia (Oreochromis niloticus is one of the widely cultivated species in this state. Tilapia is not only a very nutritious food, but also an important indicator of environmental contamination. This study aimed to verify contamination by cadmium, copper and lead in tilapia fillets, and to compare the found values to international legislations. Were collected 135 samples of tilapia fillets, between July 2006 and May 2007, in three fish stores located in regions west and north of Paraná State. Samples of tilapia fillet were analyzed in relation to the presence of cadmiun, lead and copper, using atomic absorption spectrophotometry. Lead has not been detected in the analyses. Cadmium has been detected in three samples, on concentrations of 0.012 µg.g-1, 0.011 µg.g-1 and 0.014 µg.g-1. Copper has been detected in all fillets, and the average concentration of each cold storage plant was of 0.122 µg.g-1, 0.106 µg.g-1 and 0.153 µg.g-1. The concentrations found in this study are within the limits allowed by both the European and the Australian legislations.

  16. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Cooked in Pouch in Boiling Water

    Science.gov (United States)

    Cooking or reheating food in a vacuum sealed bag has been a common method of preparing vegetables, meat and poultry products. There are very few examples of vacuum sealed bags designed for cooking or reheating catfish fillets. The objective of the present study was to examine the properties of raw f...

  17. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Science.gov (United States)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  18. Classification of broiler breast fillets according to storage and to freeze-thaw treatment using near infrared spectroscopy and multivariate analysis

    Science.gov (United States)

    Visible/near-infrared (NIR) spectroscopy has shown potential for successfully classifying broiler breast fillets according to their texture properties. Freshness and shelf life are also important quality characteristics of boneless skinless chicken breast products in the marketplace. This study deal...

  19. Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C.

    Science.gov (United States)

    Heydari, Ramin; Bavandi, Shahmir; Javadian, Seyed Roholla

    2015-05-01

    Effect of sodium alginate coating enriched with horsemint essential oil (HEO) on the quality of bighead carp (Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate (SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), and microbial counts were investigated. SA coating enriched with the essential oil could reduce the spoilage of the fillets and extend their shelf-life. Samples treated with SA-containing HEO showed significantly (P < 0.05) lower TVB-N content and lipid oxidation, as reflected by lower PV, FFA and TBA values during the storage period compared with the SA and control. The treatment also reduced the degree of microbial deterioration of the fillets (about 1.5 log10 CFU/g) more efficiently than the SA.

  20. Experimental study on drying tilapia fillets with heat pump device%利用热泵装置干燥罗非鱼片试验研究

    Institute of Scientific and Technical Information of China (English)

    李敏; 关志强; 王秀芝

    2012-01-01

    为了充分利用热泵干燥装置的优势,以罗非鱼片为试验材料,研究了干燥温度、风速、物料厚度及形状等因素对罗非鱼片干燥特性的影响,获得了不同风速、不同厚度、不同温度条件下鱼片干燥曲线.结果表明,热泵干燥过程中各因素的合理匹配能有效提高罗非鱼片的干燥速度,强化热泵干燥的良好效果.不同厚度的鱼片只有找到匹配的温度和风速条件,才能使干燥阶段达到传热传质的平衡状态,在降低临界湿含量的同时维持后期的干燥速度,避免局部干缩而影响物料品质和外观.越薄的鱼片越易找到匹配的条件,厚3 mm鱼片更容易找到匹配的干燥条件.%In order to make full use of the advantage of heat pump drying unit and optimize the heat pump drying process, take the tilapia fillet as experimental material, this paper studied the drying temperature, wind speed, material thickness and shape on impact of the tilapia fillets drying characteristics. Obtained at different wind speeds, different thickness, under different temperature conditions fillets drying curves. The results showed that; it can effectively improve the drying rate of the tilapia fillets, and strengthen the good effect of heat pump drying if the various factors in the heat pump process match reasonably. The tilapia fillets of different thickness can make the drying stage to reach the balance of heat and mass transfer with the temperature and wind speed match. The matching conditions can reduce the critical moisture content, maintain later drying speed, avoid local drying shrinkage and influence material quality and appearance. And the thinner the fillet more easily find the matching conditions , So 3 mm thick fillets can find more easily the matching dry conditions in this test.

  1. [Bacterial identification methods in the microbiology laboratory].

    Science.gov (United States)

    Bou, Germán; Fernández-Olmos, Ana; García, Celia; Sáez-Nieto, Juan Antonio; Valdezate, Sylvia

    2011-10-01

    In order to identify the agent responsible of the infectious process and understanding the pathogenic/pathological implications, clinical course, and to implement an effective antimicrobial therapy, a mainstay in the practice of clinical microbiology is the allocation of species to a microbial isolation. In daily routine practice microbiology laboratory phenotypic techniques are applied to achieve this goal. However, they have some limitations that are seen more clearly for some kinds of microorganism. Molecular methods can circumvent some of these limitations, although its implementation is not universal. This is due to higher costs and the level of expertise required for thei implementation, so molecular methods are often centralized in reference laboratories and centers. Recently, proteomics-based methods made an important breakthrough in the field of diagnostic microbiology and will undoubtedly have a major impact on the future organization of the microbiology services. This paper is a short review of the most noteworthy aspects of the three bacterial identification methods described above used in microbiology laboratories. Copyright © 2011 Elsevier España, S.L. All rights reserved.

  2. Microbiological quality of milk and dairy products

    Directory of Open Access Journals (Sweden)

    Lidija Kozačinski

    2003-01-01

    Full Text Available In this work microbiological acceptability has been determined for 802 samples of consume milk and dairy products produced in Križevci region, by 11 producers from northwest Croatia. From the total number of analysed samples the requirements for microbiological acceptability did not fulfilled 147 (18.33% samples: 42.86% goat’s milk, 36.36% fruit yoghurt, 20.51% consume milk, 33.33% sweet cream, 31.51% sour cream, 26.77% soft (fresh cheeses, 20% cheese spreads, 15% semi-hard cheeses, 2.63% butters, 1.72% processed cheese, and 1.16% yoghurts. The main reasons for microbiological not-acceptability of the samples were higher number of enterobacteriae, yeast and moulds, higher number of total bacteria, E. coli and Staphyloccocus aureus. In the same samples Streptococcus faecalis, S. pyogenes and Pseudomonas were found.

  3. Summary of research on microbiological processes

    Energy Technology Data Exchange (ETDEWEB)

    Winters, A.L.

    1992-09-01

    Storage of thermal energy in aquifers has obvious benefits of saving energy and decreasing the consumption of fossil fuels. However, aquifer thermal energy storage (ATES), which involves groundwater aquifers as the storage medium for heat or chill, impinges on the environment. A literature review of pertinent microbiology publications (Hicks and Stewart, 1988) identified the potential for the interaction of ATES systems and microbiological processes to create a source of infectious diseases and the potential for damage to the environment. In addition, the review identified a potential for microbiological processes to develop conditions that would interfere with the operation of an ATES system. As a result of this research effort, investigators from Finland, Germany, Switzerland, and the United States have examined several ATES systems in operation and have observed that the ATES systems studied do not contribute to infectious disease transmission, do not adversely affect the environment, and do not contribute significantly to biofouling or biocorrosion.

  4. Transforming clinical microbiology with bacterial genome sequencing.

    Science.gov (United States)

    Didelot, Xavier; Bowden, Rory; Wilson, Daniel J; Peto, Tim E A; Crook, Derrick W

    2012-09-01

    Whole-genome sequencing of bacteria has recently emerged as a cost-effective and convenient approach for addressing many microbiological questions. Here, we review the current status of clinical microbiology and how it has already begun to be transformed by using next-generation sequencing. We focus on three essential tasks: identifying the species of an isolate, testing its properties, such as resistance to antibiotics and virulence, and monitoring the emergence and spread of bacterial pathogens. We predict that the application of next-generation sequencing will soon be sufficiently fast, accurate and cheap to be used in routine clinical microbiology practice, where it could replace many complex current techniques with a single, more efficient workflow.

  5. Ultrasonic non invasive techniques for microbiological instrumentation

    Science.gov (United States)

    Elvira, L.; Sierra, C.; Galán, B.; Resa, P.

    2010-01-01

    Non invasive techniques based on ultrasounds have advantageous features to study, characterize and monitor microbiological and enzymatic reactions. These processes may change the sound speed, viscosity or particle distribution size of the medium where they take place, which makes possible their analysis using ultrasonic techniques. In this work, two different systems for the analysis of microbiological liquid media based on ultrasounds are presented. In first place, an industrial application based on an ultrasonic monitoring technique for microbiological growth detection in milk is shown. Such a system may improve the quality control strategies in food production factories, being able to decrease the time required to detect possible contaminations in packed products. Secondly, a study about the growing of the Escherichia coli DH5 α in different conditions is presented. It is shown that the use of ultrasonic non invasive characterization techniques in combination with other conventional measurements like optical density provides complementary information about the metabolism of these bacteria.

  6. Point-Counterpoint: Consolidated Clinical Microbiology Laboratories

    Science.gov (United States)

    2014-01-01

    The manner in which medical care is reimbursed in the United States has resulted in significant consolidation in the U.S. health care system. One of the consequences of this has been the development of centralized clinical microbiology laboratories that provide services to patients receiving care in multiple off-site, often remote, locations. Microbiology specimens are unique among clinical specimens in that optimal analysis may require the maintenance of viable organisms. Centralized laboratories may be located hours from patient care settings, and transport conditions need to be such that organism viability can be maintained under a variety of transport conditions. Further, since the provision of rapid results has been shown to enhance patient care, effective and timely means for generating and then reporting the results of clinical microbiology analyses must be in place. In addition, today, increasing numbers of patients are found to have infection caused by pathogens that were either very uncommon in the past or even completely unrecognized. As a result, infectious disease specialists, in particular, are more dependent than ever on access to high-quality diagnostic information from clinical microbiology laboratories. In this point-counterpoint discussion, Robert Sautter, who directs a Charlotte, NC, clinical microbiology laboratory that provides services for a 40-hospital system spread over 3 states in the southeastern United States explains how an integrated clinical microbiology laboratory service has been established in a multihospital system. Richard (Tom) Thomson of the NorthShore University HealthSystem in Evanston, IL, discusses some of the problems and pitfalls associated with large-scale laboratory consolidation. PMID:25253793

  7. 21 CFR 866.2900 - Microbiological specimen collection and transport device.

    Science.gov (United States)

    2010-04-01

    ... HUMAN SERVICES (CONTINUED) MEDICAL DEVICES IMMUNOLOGY AND MICROBIOLOGY DEVICES Microbiology Devices... microbiological specimen collection and transport device is a specimen collecting chamber intended for...

  8. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.

    Science.gov (United States)

    Frangos, L; Pyrgotou, N; Giatrakou, V; Ntzimani, A; Savvaidis, I N

    2010-02-01

    The present study evaluated the effect of salt, oregano essential oil (EO) and packaging on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A1 (control samples, unsalted: air packaged), A2 (salted: air packaged), VP1 (salted, vacuum packaged), VP2 (salted, vacuum packaged with added oregano EO 0.2% v/wt), and VP3 salted, vacuum packaged with added oregano EO 0.4% v/wt). Lactic acid bacteria (LAB) (to a greater extent), followed by H(2)S-producing bacteria (including Shewanella putrefaciens), Pseudomonas spp. and Enterobacteriaceae reached higher populations in A1, A2 (as compared to VP1, VP2 and VP3) trout samples. Treatments VP1, VP2 and VP3 produced significantly lower (P TVBN) and trimethylamine nitrogen (TMAN) values as compared to the A1 and A2 samples after day 6 and until end of storage period. Changes in thiobarbituric acid values (TBA) values for A1, A2, VP1, VP2 and VP3 samples were variable, indicative of no specific trend in trout samples, irrespective of packaging in the absence and/or presence of salt and oregano EO. As determined by sensory analysis (overall acceptability attribute) the observed shelf-life of trout fillets was longest for VP2 (16-17 days) followed by VP1 (14 days), A2 (8 days) and control (A1) samples (5 days). The presence of salt and oregano oil (0.2%) in cooked VP1 trout samples produced a distinct but sensorially acceptable pleasant odor, well received by the panellists, in contrast to the combined effect of salt and oregano oil at the higher concentrations (0.4% v/wt) used. Addition of salt (treatment VP1) extended the product's shelf-life by 9 days, whereas the combination of salt, oregano EO (0.2% v/wt) under VP conditions (treatment VP2) resulted in a significant shelf-life extension of trout fillets (11-12 days) according to sensory data, as compared to the control sample, kept under aerobic conditions.

  9. Models and microbiology: Pasteur and the body.

    Science.gov (United States)

    Hanley, James G

    2003-01-01

    Louis Pasteur developed a model of the body as a culture vessel in the late 1870s as an explanation of both natural and acquired immunity, and other investigators quickly applied the model in the explanation of other microbiological phenomena, principally the tissue tropism seen in the normal and the pathological flora. This paper will argue that although Pasteur quickly abandoned the model, it persisted as an explanation of tissue tropism for nearly 70 years, structuring the interpretation of data by and guiding the research of a diverse group of microbiological researchers.

  10. A review of microbiology service learning.

    Science.gov (United States)

    Webb, Ginny

    2017-02-01

    Service learning is a teaching method that incorporates community engagement into the curriculum of a course. Service learning is becoming increasingly popular on college campuses and across disciplines. Studies have shown many benefits to service learning for the students and the community they serve. Service learning has been incorporated into science courses, including microbiology. This review will address the benefits to service learning and provide an overview of the various types of service-learning projects that have been completed in microbiology courses. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  11. Manual de microbiología

    OpenAIRE

    Montoya Campuzano, Olga Inés

    1999-01-01

    Resumen: el manual de microbiología general fue elaborado con el objetivo de proporcionarle al estudiante de Zootecnia de la Universidad Nacional, las técnicas básicas en microbiología, de interés para aquellos cursos que 10 requieren. El estudiante trabajara con los microorganismos (patógenos y no patógenos de importancia, en las áreas de asistencia técnica que le corresponde prestar como: calidad de agua, de alimentos, de Semen entre otras

  12. [Quality in microbiology: contribution of the physician].

    Science.gov (United States)

    Fracheboud, Dominique; Chuard, Christian

    2007-10-10

    It is not always easy to choose the right microbiology test to order. Which pathogens to look for? What is the best-fitted method: microscopy, culture, tests for antigens, antibodies, genes or toxins? How to sample and transport the specimen? This article brings some answers to the questions the physician often asks when prescribing microbiology exams on stools, deep respiratory tract secretions, blood and wounds. By selecting the appropriate tests and respecting the guidelines for sampling and transporting specimens, the physician greatly contributes to the quality of results.

  13. Microbiological disproportionation of inorganic sulfur compounds

    DEFF Research Database (Denmark)

    Finster, Kai

    2008-01-01

    The disproportionation of inorganic sulfur intermediates at moderate temperatures (0-80 °C) is a microbiologically catalyzed chemolithotrophic process in which compounds like elemental sulfur, thiosulfate, and sulfite serve as both electron donor and acceptor, and generate hydrogen sulfide...... or phototrophic sulfide oxidizers. Investigations bridging geology and microbiology have found strong evidence for disproportionating bacteria participating in and enhancing the rate at which pyrite forms and being partly responsible for the isotopic signatures of sulfidic minerals in recent and old sediments...

  14. OpenStax: Microbiology Provides a Cost-Effective and Accessible Resource for Undergraduate Microbiology Students

    Directory of Open Access Journals (Sweden)

    Amanda Lyn Gunn

    2016-05-01

    Full Text Available This is a review of Openstax: Microbiology, a textbook that has been put together by a collaborative effort between Openstax College and the American Society for Microbiology.  The text will be offered in a variety of formats including web-based, PDF, and hardcopy, and is set for publication Spring 2016. Review of: OpenStax: Microbiology. Nina Parker, Mark Schneegurt, and Anh-Hue Tu; (2016. OpenStax and ASM. 1100 pages. (Note: At time of journal printing, this book was not yet published. Certain publication details may change slightly.

  15. Concentrations of cadmium, Cobalt, Lead, Nickel, and Zinc in Blood and Fillets of Northern Hog Sucker (Hypentelium nigricans) from streams contaminated by lead-Zinc mining: Implications for monitoring

    Science.gov (United States)

    Schmitt, C.J.; Brumbaugh, W.G.; May, T.W.

    2009-01-01

    Lead (Pb) and other metals can accumulate in northern hog sucker (Hypentelium nigricans) and other suckers (Catostomidae), which are harvested in large numbers from Ozark streams by recreational fishers. Suckers are also important in the diets of piscivorous wildlife and fishes. Suckers from streams contaminated by historic Pb-zinc (Zn) mining in southeastern Missouri are presently identified in a consumption advisory because of Pb concentrations. We evaluated blood sampling as a potentially nonlethal alternative to fillet sampling for Pb and other metals in northern hog sucker. Scaled, skin-on, bone-in "fillet" and blood samples were obtained from northern hog suckers (n = 75) collected at nine sites representing a wide range of conditions relative to Pb-Zn mining in southeastern Missouri. All samples were analyzed for cadmium (Cd), cobalt (Co), Pb, nickel (Ni), and Zn. Fillets were also analyzed for calcium as an indicator of the amount of bone, skin, and mucus included in the samples. Pb, Cd, Co, and Ni concentrations were typically higher in blood than in fillets, but Zn concentrations were similar in both sample types. Concentrations of all metals except Zn were typically higher at sites located downstream from active and historic Pb-Zn mines and related facilities than at nonmining sites. Blood concentrations of Pb, Cd, and Co were highly correlated with corresponding fillet concentrations; log-log linear regressions between concentrations in the two sample types explained 94% of the variation for Pb, 73-83% of the variation for Co, and 61% of the variation for Cd. In contrast, relations for Ni and Zn explained <12% of the total variation. Fillet Pb and calcium concentrations were correlated (r = 0.83), but only in the 12 fish from the most contaminated site; concentrations were not significantly correlated across all sites. Conversely, fillet Cd and calcium were correlated across the range of sites (r = 0.78), and the inclusion of calcium in the fillet

  16. Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.

    Science.gov (United States)

    Gkana, E; Chorianopoulos, N; Grounta, A; Koutsoumanis, K; Nychas, G-J E

    2017-04-01

    The objective of the present study was to determine the factors affecting the transfer of foodborne pathogens from inoculated beef fillets to non-inoculated ones, through food processing surfaces. Three different levels of inoculation of beef fillets surface were prepared: a high one of approximately 10(7) CFU/cm(2), a medium one of 10(5) CFU/cm(2) and a low one of 10(3) CFU/cm(2), using mixed-strains of Listeria monocytogenes, or Salmonella enterica Typhimurium, or Escherichia coli O157:H7. The inoculated fillets were then placed on 3 different types of surfaces (stainless steel-SS, polyethylene-PE and wood-WD), for 1 or 15 min. Subsequently, these fillets were removed from the cutting boards and six sequential non-inoculated fillets were placed on the same surfaces for the same period of time. All non-inoculated fillets were contaminated with a progressive reduction trend of each pathogen's population level from the inoculated fillets to the sixth non-inoculated ones that got in contact with the surfaces, and regardless the initial inoculum, a reduction of approximately 2 log CFU/g between inoculated and 1st non-inoculated fillet was observed. S. Typhimurium was transferred at lower mean population (2.39 log CFU/g) to contaminated fillets than E. coli O157:H7 (2.93 log CFU/g), followed by L. monocytogenes (3.12 log CFU/g; P CFU/g) enhanced the transfer of bacteria to subsequent fillets compared to other materials (2.66 log CFU/g for SS and PE; P < 0.05). Cross-contamination between meat and surfaces is a multifactorial process strongly depended on the species, initial contamination level, kind of surface, contact time and the number of subsequent fillet, according to analysis of variance. Thus, quantifying the cross-contamination risk associated with various steps of meat processing and food establishments or households can provide a scientific basis for risk management of such products.

  17. Physico-chemical traits of raw and cooked fillets of rainbow trout (Oncorhynchus mykiss from different strains and farms

    Directory of Open Access Journals (Sweden)

    Roberta Martelli

    2014-09-01

    Full Text Available Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3, were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

  18. Comparison of conventional culture method and fluorescent in situ hybridization technique for detection of Listeria spp. in ground beef, turkey, and chicken breast fillets in İzmir, Turkey.

    Science.gov (United States)

    Baysal, Ayse Handan

    2014-12-01

    The occurrence of Listeria species in refrigerated fresh chicken breast fillet, turkey breast fillet, and ground beef was evaluated, comparing the conventional culture method and fluorescent in situ hybridization (FISH). FISH uses hybridization of a nucleic acid sequence target of a microorganism with a specific DNA probe labeled with a fluorochrome and imaging by a fluorescence microscope. First, Listeria was inoculated in chicken breast fillet, turkey breast fillet, or ground beef, and the applicability of the FISH method was evaluated. Second, Listeria was detected in fresh chicken breast fillet, turkey breast fillet, and ground beef by culture and FISH methods. Listeria was isolated from 27 (37.4%) of 216 samples by the standard culture method, whereas FISH detected 25 (24.7%) preenriched samples. Of these isolates, 17 (63%) were L. innocua, 6 (22%) L. welshimeri, and 4 (14.8%) L. seeligeri. Overall, the prevalences of Listeria spp. found with the conventional culture method in chicken breast fillet, turkey breast fillet, and ground beef were 9.7, 6.9, and 20.8%, whereas with the FISH technique these values were 11.1, 6.9, and 16.7%, respectively. The molecular FISH technique appears to be a cheap, sensitive, and time-efficient procedure that could be used for routine detection of Listeria spp. in meat. This study showed that retail raw meats are potentially contaminated with Listeria spp. and are, thus, vehicles for transmitting diseases caused by foodborne pathogens, underlining the need for increased precautions, such as implementation of hazard analysis and critical control points and consumer food safety education.

  19. Microbiological and chemical assessment of spring water from a ...

    African Journals Online (AJOL)

    GREG

    2013-06-20

    Jun 20, 2013 ... 1Environmental Microbiology and Biotechnology Unit, Department of Microbiology, ... Physico-chemical properties of the spring waters were mostly within ..... Standard methods for Examination of water and wastewater.

  20. [The opportunities, challenges and trends in the rejuvenation of microbiology].

    Science.gov (United States)

    Shen, Ping; Chen, Xiangdong

    2010-01-01

    In history, the development of microbiology had undergone two golden ages and some depression time as well. In the last two decades, the application of many physiochemical technologies including genomics, structural biology, bioinformatics, PCR, and high-resolution microscopy has led to a series of breakthroughs in microbiology. Microbiology has now awakened and entered its third golden age for development. This review discusses our view of the opportunities, challenges, and trends in the current advancement of microbiology. The topics include: (1) The two golden ages for microbiology in history. (2) The opportunities and challenges in the rejuvenation of microbiology. (3) The characteristics and trends of the current development of microbiology. (4) Integral microbiology--the hallmark of the third golden age.

  1. Validation of qualitative microbiological test methods

    NARCIS (Netherlands)

    IJzerman-Boon, Pieta C.; van den Heuvel, Edwin R.

    2015-01-01

    This paper considers a statistical model for the detection mechanism of qualitative microbiological test methods with a parameter for the detection proportion (the probability to detect a single organism) and a parameter for the false positive rate. It is demonstrated that the detection proportion a

  2. Reasons for Suboptimal Learning in Medical Microbiology

    Science.gov (United States)

    Struwig, Magdalena C.; Beylefeld, Adriana A.; Joubert, Georgina

    2016-01-01

    Medical microbiology presents a challenge to undergraduate students, mostly due to its extensive content and complexity of unfamiliar terminology. In addition to a narrative review of the literature, we report findings on students' motivation for and approach to learning in the Infections module of an undergraduate medical curriculum, and their…

  3. Microbiological quality of pediatric oral liquid formulations

    Directory of Open Access Journals (Sweden)

    Maria Josep Cabañas Poy

    2016-09-01

    Full Text Available The oral administration of drugs to the pediatric population involves the extemporaneous preparation of liquid formulations. These formulations have studies on their physicochemical stability, but they often lack microbiological studies. The objective of this study is to check the microbiological quality of five oral liquid formulations prepared with different excipients, which represent five major combinations, in two conditions: kept unopened until the day of the test, and in a multi-dose vial opened daily. The formulations were prepared according to standard operating procedures. Half of each batch was packaged in vials that remained closed until the day of testing, and the other half in a single container which was opened daily. Both the vials and the containers had been previously sterilized. Microbiological tests were performed weekly during the first month of the study, and then every two weeks, until the expiration date. The microbiological quality of oral liquid formulations is determined by the Royal Spanish Pharmacopoeia. The conclusion was that none of the formulations prepared that were packaged in sterilized containers became contaminated, either in unopened vials or in multi-dose containers when they were opened daily

  4. Using Concept Maps in Teaching Microbiology

    OpenAIRE

    Gary E. Kaiser

    2010-01-01

    This article is intended for faculty teaching microbiology and other biological science courses, and is applicable to both the classroom and the laboratory. Concept maps are graphical tools for presenting knowledge concepts and the relationship between these concepts in a graphical, hierarchical fashion. Cross-links are further used to illustrate the relationships between the various segments of the concept map.

  5. Using Concept Maps in Teaching Microbiology

    Directory of Open Access Journals (Sweden)

    Gary E. Kaiser

    2010-04-01

    Full Text Available This article is intended for faculty teaching microbiology and other biological science courses, and is applicable to both the classroom and the laboratory. Concept maps are graphical tools for presenting knowledge concepts and the relationship between these concepts in a graphical, hierarchical fashion. Cross-links are further used to illustrate the relationships between the various segments of the concept map.

  6. Microbiological methods for assessing soil quality

    NARCIS (Netherlands)

    Bloem, J.; Hopkins, D.W.; Benedetti, A.

    2006-01-01

    This book provides a selection of microbiological methods that are already applied in regional or national soil quality monitoring programs. It is split into two parts: part one gives an overview of approaches to monitoring, evaluating and managing soil quality. Part two provides a selection of meth

  7. Predictive microbiology in food packaging applications

    Science.gov (United States)

    Predictive microbiology including growth, inactivation, surface transfer (or cross-contamination), and survival, plays important roles in understanding microbial food safety. Growth models may involve the growth potential of a specified pathogen under different stresses, e.g., temperature, pH, wate...

  8. Developing virtual patients for medical microbiology education.

    Science.gov (United States)

    McCarthy, David; O'Gorman, Ciaran; Gormley, Gerry J

    2013-12-01

    The landscape of medical education is changing as students embrace the accessibility and interactivity of e-learning. Virtual patients are e-learning resources that may be used to advance microbiology education. Although the development of virtual patients has been widely considered, here we aim to provide a coherent approach for clinical educators. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. The microbiological diagnosis of tuberculous meningitis

    DEFF Research Database (Denmark)

    Erdem, H; Ozturk-Engin, D; Elaldi, N

    2014-01-01

    We aimed to provide data on the diagnosis of tuberculous meningitis (TBM) in this largest case series ever reported. The Haydarpasa-1 study involved patients with microbiologically confirmed TBM in Albania, Croatia, Denmark, Egypt, France, Hungary, Iraq, Italy, Macedonia, Romania, Serbia, Sloveni...

  10. Reasons for Suboptimal Learning in Medical Microbiology

    Science.gov (United States)

    Struwig, Magdalena C.; Beylefeld, Adriana A.; Joubert, Georgina

    2016-01-01

    Medical microbiology presents a challenge to undergraduate students, mostly due to its extensive content and complexity of unfamiliar terminology. In addition to a narrative review of the literature, we report findings on students' motivation for and approach to learning in the Infections module of an undergraduate medical curriculum, and their…

  11. Institute of Microbiology moves to new premises

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ The CAS Institute of Microbiology, which is originally located in northeast Beijing's Zhongguancun, a suburb northwest to the downtown, has recently moved to its new buildings in the northern suburbs of Beijing, where most of the CAS institutes in life sciences and geosciences in Beijing area herd together.

  12. Is water in dental units microbiologically safe?

    Directory of Open Access Journals (Sweden)

    Michał Michałkiewicz

    2015-12-01

    Full Text Available Background: Water supplied to the dental units must be of sufficient quality. The article presents the results of the microbiological analysis of cold municipal water which flows into a patient’s disposable mouthwash cup, and demineralized water which flows through a waterline into the tool panel of a dental unit from the tank placed in the water group. Material and Methods: In order to assess the degree of purity (impurities of water used in dental units, 2 series of microbiological tests were carried out in 6 dental surgeries from April to June, 2013. The water samples for microbiological testing were collected into sterile microbiological bottles in accordance with the current methodology. The water for the tests was collected from a sterile cup-filling tap (municipal water and from an air/water syringe (demineralized water. The bacteria were cultured according to the Polish Standards – PN-EN ISO 6222, PN-EN ISO 9308-1, and PN-EN ISO 16266. Results: In the tested samples of water numerous psychrophilic bacteria (max 29 100 CFU/ml and mesophilic bacteria (max 24 700 CFU/ml, including single coliforms, were found. Conclusions: The results show that water delivered to a dental unit should be periodically tested bacteriologically and in terms of physical and chemical properties. Water systems of dental units should also be periodically disinfected to eliminate bacteria and biofilm. Med Pr 2015;66(6:763–770

  13. Microbiological Assessment of Housekeeping Practices and ...

    African Journals Online (AJOL)

    SARAH

    2016-03-31

    Mar 31, 2016 ... operation are reflected in the present microbiological analyses. However, the TCC of effluents ... coupled with the poor status of public infrastructures ... bodies from abattoir waste constitutes significant ... E. coli. However, others may include Hafnia alvei and strains belonging to genera such as Buttiauxella,.

  14. Microbiological spoilage of fish and fish products

    DEFF Research Database (Denmark)

    Gram, Lone; Huss, Hans Henrik

    1996-01-01

    Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative...

  15. Microbiology and Safety of Table Eggs

    Science.gov (United States)

    This chapter describes the microbiology of table eggs, effects of processing, regulatory influences, relative risk of egg-borne disease, and the role of retail and consumer practices in outbreaks. Effects of washing, refrigeration, and facility sanitation in US commercial facilities will be describe...

  16. Limiting Size of Fish Fillets at the Center of the Plate Improves the Sustainability of Aquaculture Production

    Directory of Open Access Journals (Sweden)

    Stephen F. Cross

    2011-07-01

    Full Text Available North American dining customers like to have a singular large piece of protein in the center of the plate. When fish is the protein of choice, the portion size from many species is limited by the overall size of the fish. Therefore, for these species, the means to achieve a singular larger portion of “center of the plate” protein is to grow a larger animal. However, fish become less efficient in converting feed to protein as they age. A second option would be to provide two smaller fillets originating from younger, more efficient fish. Here, the sustainability ramifications of these two protein provisioning strategies (single large or two small fillets are considered for three species of fish produced in aquaculture. Growth data for channel catfish (Ictalurus punctatus produced in ponds, rainbow trout (Oncorhynchus mykiss in raceways, and sablefish (Anoplopoma fimbria in marine net pens, were modeled to assess the total biomass and overall food conversion ratio for the production of small, medium or large fish. The production of small fish added an additional 50% or more biomass per year for trout, catfish, and sablefish compared to the production of large fish. Feed conversion ratios were also improved by nearly 10% for the smaller compared to larger fish of each species. Thus, even though all of these species tend to be considered aquaculture species of low environmental impact (and hence “green” or sustainable options, the product form requested by retailers and served by chefs can further increase the sustainability of these species.

  17. Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets.

    Science.gov (United States)

    Gorsuch, V; Alvarado, C Z

    2010-05-01

    Pale or pale, soft, and exudative-like meat can be caused by a decline in pH early postmortem while carcass temperatures are still high. This decrease in pH leads to protein denaturation, attributing to the pale color and poor water-holding capacity that is characteristic of this lesser quality meat. Marination with NaCl and phosphates has been shown to improve protein functionality, thereby reducing lost meat yield and improving meat quality. However, there are few studies relating marination with phosphates to improvements in pale meat. Therefore, the purpose of this experiment was to determine if meat quality improvements could be obtained in pale meat via marination with various phosphate and NaCl treatments without altering the quality and stability of normal or pale meat. The treatments used in this study were 1) sodium tripolyphosphate, an industry control; 2) a high pH phosphate (11.9); 3) a sodium tripolyphosphate and high pH mixture; 4) an agglomerated phosphate; and 5) a nonagglomerated phosphate. The marinades used in this study increased the pH, decreased the L* values of the pale fillets, and improved water-holding capacity. There were no significant differences in overall flavor preference for any of the 5 phosphate treatments. There was also no difference in oxidation or shelf-life trends in either the pale or normal fillets marinated with each of the 5 treatments. The results of this study were that marination with phosphates can be used to marinate pale meat without altering flavor, increasing the development of oxidation, or reducing shelf life.

  18. Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage.

    Science.gov (United States)

    Panagou, Efstathios Z; Papadopoulou, Olga; Carstensen, Jens Michael; Nychas, George-John E

    2014-03-17

    The performance of a multispectral imaging system has been evaluated in monitoring aerobically packaged beef filet spoilage at different storage temperatures (0, 4, 8, 12, and 16°C). Spectral data in the visible and short wave near infrared area (405-970nm) were collected from the surface of meat samples and correlated with microbiological data (log counts), for total viable counts (TVCs), Pseudomonas spp., and Brochothrix thermosphacta. Qualitative analysis (PLS-DA) was employed for the discrimination of meat samples in three microbiological quality classes based on the values of total viable counts, namely Class 1 (TVC7.0log10CFU/g). Furthermore, PLS regression models were developed to provide quantitative estimations of microbial counts during meat storage. In both cases model validation was implemented with independent experiments at intermediate storage temperatures (2 and 10°C) using different batches of meat. Results demonstrated good performance in classifying meat samples with overall correct classification rate for the three quality classes ranging from 91.8% to 80.0% for model calibration and validation, respectively. For quantitative estimation, the calculated regression coefficients between observed and estimated counts ranged within 0.90-0.93 and 0.78-0.86 for model development and validation, respectively, depending on the microorganism. Moreover, the calculated average deviation between observations and estimations was 11.6%, 13.6%, and 16.7% for Pseudomonas spp., B. thermosphacta, and TVC, respectively. The results indicated that multispectral vision technology has significant potential as a rapid and non-destructive technique in assessing the microbiological quality of beef fillets.

  19. Enhancing Engineering Students’ Learning in an Environmental Microbiology Course

    OpenAIRE

    Zhi Zhou

    2012-01-01

    While environmental engineering students have gained some knowledge of biogeochemical cycles and sewage treatment, most of them haven’t learned microbiology previously and usually have difficulty in learning environmental microbiology because microbiology deals with invisible living microorganisms instead of visible built environment. Many teaching techniques can be used to enhance students’ learning in microbiology courses, such as lectures, animations, videos, small-group discussions, and a...

  20. A Comparative Review of Four Photographic Atlases for Microbiology

    OpenAIRE

    Deborah Tobiason

    2011-01-01

    Review of: four photographic atlases for microbiology, including:A Photographic Atlas for the Microbiology Laboratory, Fourth Edition; Michael J. Leboffe and Burton E. Pierce; (2011) . Morton Publishing Company, Englewood, CO. 256 pages. Microbiology: A Photographic Atlas for the Laboratory ; Steven K. Alexander and Dennis Strete; (2001) . Pearson Education, Inc., Upper Saddle River, NJ. 193 pages. Microbiology Perspectives: A Photographic Survey of the Microbial World , Second Edition; ...

  1. Commutability of food microbiology proficiency testing samples.

    Science.gov (United States)

    Abdelmassih, M; Polet, M; Goffaux, M-J; Planchon, V; Dierick, K; Mahillon, J

    2014-03-01

    Food microbiology proficiency testing (PT) is a useful tool to assess the analytical performances among laboratories. PT items should be close to routine samples to accurately evaluate the acceptability of the methods. However, most PT providers distribute exclusively artificial samples such as reference materials or irradiated foods. This raises the issue of the suitability of these samples because the equivalence-or 'commutability'-between results obtained on artificial vs. authentic food samples has not been demonstrated. In the clinical field, the use of noncommutable PT samples has led to erroneous evaluation of the performances when different analytical methods were used. This study aimed to provide a first assessment of the commutability of samples distributed in food microbiology PT. REQUASUD and IPH organized 13 food microbiology PTs including 10-28 participants. Three types of PT items were used: genuine food samples, sterile food samples and reference materials. The commutability of the artificial samples (reference material or sterile samples) was assessed by plotting the distribution of the results on natural and artificial PT samples. This comparison highlighted matrix-correlated issues when nonfood matrices, such as reference materials, were used. Artificially inoculated food samples, on the other hand, raised only isolated commutability issues. In the organization of a PT-scheme, authentic or artificially inoculated food samples are necessary to accurately evaluate the analytical performances. Reference materials, used as PT items because of their convenience, may present commutability issues leading to inaccurate penalizing conclusions for methods that would have provided accurate results on food samples. For the first time, the commutability of food microbiology PT samples was investigated. The nature of the samples provided by the organizer turned out to be an important factor because matrix effects can impact on the analytical results. © 2013

  2. 21 CFR 866.2350 - Microbiological assay culture medium.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Microbiological assay culture medium. 866.2350... Microbiological assay culture medium. (a) Identification. A microbiological assay culture medium is a device that... organism in the innoculated medium. Test results aid in the diagnosis of disease resulting from either...

  3. The Danish Microbiology Database (MiBa) 2010 to 2013

    DEFF Research Database (Denmark)

    Voldstedlund, M; Haarh, M; Mølbak, Kaare

    2014-01-01

    The Danish Microbiology Database (MiBa) is a national database that receives copies of reports from all Danish departments of clinical microbiology. The database was launched in order to provide healthcare personnel with nationwide access to microbiology reports and to enable real-time surveillance...

  4. Quality control for diagnostic oral microbiology laboratories in European countries

    NARCIS (Netherlands)

    Rautemaa-Richardson, R.; van der Reijden, W.A.; Dahlen, G.; Smith, A.J.

    2011-01-01

    Participation in diagnostic microbiology internal and external quality control (QC) processes is good laboratory practice and an essential component of a quality management system. However, no QC scheme for diagnostic oral microbiology existed until 2009 when the Clinical Oral Microbiology (COMB)

  5. Practical microbiology in schools: a survey of UK teachers.

    Science.gov (United States)

    Redfern, James; Burdass, Dariel; Verran, Joanna

    2013-11-01

    A survey of secondary school teachers investigated practical microbiology in the classroom. The results were heartening (practical microbiology was common), but concerns were expressed regarding equipment, time, cost, and expertise. Microbiologists should engage more with school education to support teachers and maintain the health of microbiology for future generations. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. The Danish Microbiology Database (MiBa) 2010 to 2013

    DEFF Research Database (Denmark)

    Voldstedlund, M; Haarh, M; Mølbak, K

    2014-01-01

    The Danish Microbiology Database (MiBa) is a national database that receives copies of reports from all Danish departments of clinical microbiology. The database was launched in order to provide healthcare personnel with nationwide access to microbiology reports and to enable real-time surveillance...

  7. Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology

    Science.gov (United States)

    Snyder, Abigail B.; Worobo, Randy W.; Orta-Ramirez, Alicia

    2016-01-01

    Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus…

  8. Study on Fillet Quality of Pseudosciaena Crocea Dip by Oligomeric Proanthocyanidins during Cold Storage%原花青素对冷藏养殖大黄鱼鱼片保鲜效果研究

    Institute of Scientific and Technical Information of China (English)

    汪金林; 赵进; 吕卫金; 李婷婷; 励建荣

    2013-01-01

    本文研究经0.2%原花青素浸泡的养殖大黄鱼鱼片和对照组在4℃冷藏条件下20d内品质的变化.定期分析处理组和对照组大黄鱼鱼片的微生物指标(菌落总数)和生化指标(丙二醛值、K值、肌红蛋白含量、半胱天冬酶-3活性、总谷胱甘肽含量).研究结果表明,在4℃冷藏过程中,原花青素处理组能延长大黄鱼片货架期3~5d.在货架期15d时,原花青素处理组和对照组样品的细菌总数分别为0.72x 107 cfu/mL和1.03×108 cfu/mL,丙二醛值分别为0.24 μmol/μg和0.38 μmol/μg,高铁肌红蛋白含量分别为29.91%和30.05%,肌红蛋白值分别为1.56 mg/g和1.21 mg/g,K值分别为44.99%和57.47%,半胱天冬酶-3活性分别为1.49 U/mg和2.48 U/mg,总谷胱甘肽含量分别为6.74 mg/kg和6.01 mg/kg.在大黄鱼冷藏过程中,原花青素能抑制细菌繁殖,减缓脂肪氧化和蛋白质的氧化变性,抑制蛋白水解酶活性的增强,从而保持大黄鱼风味,延长大黄鱼鱼片的储藏货架期.%The effects of oligomeric proanthocyanidins(0.2%) mixture dip treatment on fillet quality of Pseudosciaena crocea during cold storage were examined over a period index of 20 days. Microbiological (total viable count), and biochemistry (MDA, K, met, caspase-3, total glutathione) were assessed periodically for the treated group and the control. The results indicated that the shelf life were increased 3~5 d at the storage of 4 °℃ under the oligomeric proantho cyani-dins treatment. At the 15 days of shelf life, the total viable count was 0.72×107 cfu/mL and 1.03×108 cfu/mL, the MDA value was 0.38 μmol/μg and 0.24 μmol/μg, MetMb and Mb value was 30.05%, 1.21 mg/g and 29.91%, 1.56 mg/g, K value was 57.47% and 44.99%, Caspase 3 activity value was 2.48 U/mg 和 1.49 U/mg, and total glutathione content was 6.01 mg/kg and 6.74 mg/kg, respectively. Therefore, oligomeric proantho cyanidins showed some inhibition effects on the propagation of bacteria and

  9. Numerical analysis of a near-infrared plasmonic refractive index sensor with high figure of merit based on a fillet cavity.

    Science.gov (United States)

    Chen, Lei; Liu, Yumin; Yu, Zhongyuan; Wu, Dong; Ma, Rui; Zhang, Yang; Ye, Han

    2016-05-02

    A near-infrared plasmonic refractive index (RI) sensor with figure of merit (FOM) as high as 124.6 is proposed and investigated numerically. The RI sensing is realized by employing the linear relation between resonant wavelength and RI of the material under detecting. Based on the fillet cavity coupled with two metal-insulator-metal waveguides, transmission efficiency (T) and optical resolution (FWHM) of the RI sensor are both improved to a great extent with T = 95% and FWHM = 12nm, keeping acceptable wavelength sensitivity of 1496nm/RIU within the near-infrared region. In addition, a sensitivity as high as 3476nm/RIU is obtained by optimizing the shape and size of fillet cavity. In general, the high FOM, transmittance and sensitivity achieved by our design may get further applications in biomedical science and nanophotonic circuits.

  10. Determination of the exposure parameters that maximise the concentrations of the anaesthetic/sedative eugenol in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue.

    Science.gov (United States)

    Meinertz, J R; Porcher, S T; Smerud, J R; Gaikowski, M P

    2014-01-01

    Studies were conducted to determine the anaesthetic/sedative concentrations and durations that would maximise anaesthetic/sedative residue concentrations in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue. Rainbow trout (167-404 g) were exposed to 50 mg l(-1) AQUI-S(®) 20E (10% active ingredient, eugenol) in 17°C freshwater for durations up to 1440 min, 100 and 250 mg l(-1) AQUI-S(®) 20E for durations up to 240 min, and 500 and 1000 mg l(-1) AQUI-S(®) 20E for durations up to 90 min. Fish exposed to 100 mg l(-1) AQUI-S(®) 20E for durations of 30, 60, 120 and 240 min had the greatest eugenol concentrations in the fillet tissue, 50, 58, 54 and 62 µg g(-1), respectively. All other exposure concentrations and durations resulted in significantly lower eugenol concentrations, i.e. all < 39 µg g(-1).

  11. Depletion of the chloramine-T marker residue, para-toluenesulfonamide, from skin-on fillet tissue of hybrid striped bass, rainbow trout, and yellow perch

    Science.gov (United States)

    Meinertz, J.R.; Stehly, G.R.; Greseth, Shari L.; Gaikowski, M.P.; Gingerich, W.H.

    2004-01-01

    Waterborne exposure to n-sodium-n-chloro-p-toluenesulfonamide (chloramine-T) is an effective treatment for controlling fish mortalities caused by bacterial gill disease (BGD). Currently, data are being generated to gain United States Food and Drug Administration (FDA) approval for the use of chloramine-T in aquaculture. As part of the data required for an approval, depletion of the chloramine-T marker residue (para-toluenesulfonamide [p-TSA]) from the edible fillet tissue of exposed fish must be determined. Hybrid striped bass (Morone saxatilis??Morone chrysops; mean weight 357 g), rainbow trout (Oncorhynchus mykiss; mean weight 457 g), and yellow perch (Perca flavescens; mean weight 144 g) were exposed to 20 mg/l of chloramine-T for 60 min on 4 consecutive days (the most aggressive treatment expected for approved use in the United States). Groups of fish (n=15 or 19) were sampled immediately after the last treatment and periodically through 48 or 168 h after the treatment phase. Duplicate subsamples of skin-on fillet tissue from each fish were analyzed for p-TSA. Mean p-TSA concentrations in fillet tissue from fish sampled immediately after the last treatment were 142 ng/g (hybrid striped bass), 97 ng/g (rainbow trout), and 150 ng/g (yellow perch). Mean p-TSA concentrations at terminal sample times were 94 (168 h; hybrid striped bass), 74 (48 h; rainbow trout), and 35 ng/g (168 h; yellow perch). The half-lives of p-TSA in fillet tissue from fish near or at market size were 11.4 (hybrid striped bass), 4.3 (rainbow trout), and 3.2 days (yellow perch).

  12. ANTILISTERIAL ACTYVITY OF LACTIC ACID BACTERIA ISOLATED FROM GILTHEAD BREAMS AND SEA BASSES FILLETS PACKAGED MAP AGAINST PRIMITIVE STRAINS OF LISTERIA MONOCYTOGENES

    OpenAIRE

    M. Barile; A. Mormile; R Mercogliano; N. Murru

    2011-01-01

    Listeria monocytogenes is the causative agent of listeriosis typically caused by ready-to-eat processed food that have a refrigerated shelf-life, but lightly preserved fish products also belong to a high-risk category. Aim of the work was to evaluate antimicrobial activity linked bacteriocin-producing of LAB isolated from gilthead breams and sea basses fillets packaged in modified atmospheres. Fifty-five LAB strains were screened against 21 strains of Listeria monocytogenes, 1 Listeria innocu...

  13. Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method.

    Science.gov (United States)

    Losito, Francesca; Arienzo, Alyexandra; Bottini, Giorgia; Priolisi, Francesca Romana; Mari, Alberto; Antonini, Giovanni

    2014-01-01

    Dairy products are characterized by reduced shelf life because they are an excellent growth medium for a wide range of microorganisms. For this reason, it is important to monitor the microbiological quality of dairy products and, in particular, the total viable count and concentration of Escherichia coli, as they are indicators of the hygienic state of these products. In addition, in dairy products such as Mozzarella cheese, it is important to monitor the concentration of lactic acid bacteria (LAB), as they are the major components of starter cultures used in cheese production, contributing to the taste and texture of fermented products and inhibiting food spoilage bacteria by producing growth-inhibiting substances. For these reasons, to ensure the quality and safety of their products, cheese makers should monitor frequently, during fresh cheese production, the concentration of LAB and spoilage bacteria. However, usually, small- to medium-size dairy factories do not have an internal microbiological laboratory and external laboratories of analysis are often too expensive and require several days for the results. Compared with traditional methods, the microbiological survey (MBS) method developed by Roma Tre University (Rome, Italy) allows faster and less-expensive microbiological analyses to be conducted wherever they are necessary, without the need for a microbiological laboratory or any instrumentation other than MBS vials and a thermostat. In this paper, we report the primary validation of the MBS method to monitor LAB concentration in Mozzarella cheese and the analysis, using the MBS method, of total viable count, E. coli, and LAB concentrations in the production line of Mozzarella cheese as well as during the shelf life of the product stored at 20°C. The results obtained indicate that the MBS method may be successfully used by small- to medium-size dairy factories that do not have an internal microbiological laboratory. Using the MBS method, these dairy

  14. [Microbiology laboratory as a base of information sending].

    Science.gov (United States)

    Komori, Toshiaki; Fujita, Naohisa; Hirose, Yuri; Kimura, Takeshi; Kyotani, Noriko; Kurahashi, Satoko; Yamada, Yukiji; Ushiyama, Masaji; Yasumoto, Towa; Yuasa, Soh-ichi

    2007-10-01

    The goal of our microbiology laboratory is to provide an accurate microbiological result and a useful information for every healthcare workers (HCWs). For this purpose, we were trying to do several activities, such as improving the work-flow of microbiology testings, starting 365-day-open microbiology tests, providing some training courses of microbiology and sending many useful informations about infectious diseases and infection control. Before these activities, we needed another 5 microbiology technicians beside 3 technicians and had started the program to educate them. We have successfully finished it and enabled all plans begin in April, 2005. Since then we are open for 365 days and also sending HCWs many newsletters for performing effective microbiological testings via the intra-network system and having lectures for both doctors and nurses, especially for new resident doctors at the orientation. We had also the training course for certified infection control nurses and accepted two technicians from Africa, who came to study a basic microbiology via JICA. These activities have enabled every technician not only to report and analyze microbiological test result effectively but also to improve writing and presentation skills. Through these activities all technicians have realized that accurate and rapid information from a microbiology laboratory is a key to treat patients with infectious diseases and improve their prognosis. It is suggested that skill-up of technicians lead to report an accurate result in microbiology and at the same time improve the attitude for their job.

  15. Genomics and metagenomics in medical microbiology.

    Science.gov (United States)

    Padmanabhan, Roshan; Mishra, Ajay Kumar; Raoult, Didier; Fournier, Pierre-Edouard

    2013-12-01

    Over the last two decades, sequencing tools have evolved from laborious time-consuming methodologies to real-time detection and deciphering of genomic DNA. Genome sequencing, especially using next generation sequencing (NGS) has revolutionized the landscape of microbiology and infectious disease. This deluge of sequencing data has not only enabled advances in fundamental biology but also helped improve diagnosis, typing of pathogen, virulence and antibiotic resistance detection, and development of new vaccines and culture media. In addition, NGS also enabled efficient analysis of complex human micro-floras, both commensal, and pathological, through metagenomic methods, thus helping the comprehension and management of human diseases such as obesity. This review summarizes technological advances in genomics and metagenomics relevant to the field of medical microbiology. Copyright © 2013 Elsevier B.V. All rights reserved.

  16. Recent applications of hyperspectral imaging in microbiology.

    Science.gov (United States)

    Gowen, Aoife A; Feng, Yaoze; Gaston, Edurne; Valdramidis, Vasilis

    2015-05-01

    Hyperspectral chemical imaging (HSI) is a broad term encompassing spatially resolved spectral data obtained through a variety of modalities (e.g. Raman scattering, Fourier transform infrared microscopy, fluorescence and near-infrared chemical imaging). It goes beyond the capabilities of conventional imaging and spectroscopy by obtaining spatially resolved spectra from objects at spatial resolutions varying from the level of single cells up to macroscopic objects (e.g. foods). In tandem with recent developments in instrumentation and sampling protocols, applications of HSI in microbiology have increased rapidly. This article gives a brief overview of the fundamentals of HSI and a comprehensive review of applications of HSI in microbiology over the past 10 years. Technical challenges and future perspectives for these techniques are also discussed. Copyright © 2015 Elsevier B.V. All rights reserved.

  17. [Microbiological diagnosis of human immunodeficiency virus infection].

    Science.gov (United States)

    Álvarez Estévez, Marta; Reina González, Gabriel; Aguilera Guirao, Antonio; Rodríguez Martín, Carmen; García García, Federico

    2015-10-01

    This document attempts to update the main tasks and roles of the Clinical Microbiology laboratory in HIV diagnosis and monitoring. The document is divided into three parts. The first deals with HIV diagnosis and how serological testing has changed in the last few years, aiming to improve diagnosis and to minimize missed opportunities for diagnosis. Technological improvements for HIV Viral Load are shown in the second part of the document, which also includes a detailed description of the clinical significance of low-level and very low-level viremia. Finally, the third part of the document deals with resistance to antiretroviral drugs, incorporating clinical indications for integrase and tropism testing, as well as the latest knowledge on minority variants. Copyright © 2014 Elsevier España, S.L.U. y Sociedad Española de Enfermedades Infecciosas y Microbiología Clínica. All rights reserved.

  18. MICROBIOLOGICAL ASPECTS OF STAPHYLO- COCCAL INFECTIONS TODAY

    Directory of Open Access Journals (Sweden)

    Ponomarenko S.V.

    2013-10-01

    Full Text Available Overview summarizes the data of the domestic and for-eign literature about the prevalence and biological prop-erties of S. aureus. S. аureus enzymes of aggression andpathogenicity factors (capsular polysaccharides, differentextracellular protein substances (hemolysins, leuko-cidins, phospholipase, hyaluronidase, fibrinolysin, co-agulase etc. which disintegrate structural components ofconnective tissue and eukaryotic cells are described interms of improvement and enhancement of microbiologi-cal technologies. Detailed information about the prob-lem of Staphylococcus aureus multidrugresistance andmechanisms of methicillin resistance formation is given.The necessity of targeted monitoring of the biologicalproperties of S. aureus selected clinical isolates in orderto optimize detection of the pathogen aggressiveness isproved.

  19. Douglas Weibel: using microfluidics for microbiology.

    Science.gov (United States)

    Brownlee, Christen

    2010-07-16

    The ubiquity of microorganisms is unparalleled in any other known organism. These creatures surround our outsides and colonize our insides, a fact that has been known for centuries. However, despite their prevalence and long study, many of their characteristics still remain largely unexplained, including how proteins organize within microbial cells and how microbes interact with each other and with their environments. Many of the techniques used to study microorganisms are nearly as old as the knowledge of microorganisms themselves. Seeking new ways to look at microbiology, Douglas Weibel, Ph.D., an assistant professor of biochemistry at the University of Wisconsin-Madison, turned to chemistry. He and his colleagues are using novel microfluidic methods to develop new ways to culture bacteria and small molecules to control the function of proteins in vivo. By combining chemistry with microbiology, Weibel and his team hope to shine new light on this old field.

  20. Effect of rosemary essential oil and modified-atmosphere packaging (MAP on meat quality and survival of pathogens in poultry fillets

    Directory of Open Access Journals (Sweden)

    Tolga Kahraman

    2015-06-01

    Full Text Available The effect of rosemary (Rosmarinus officinalis L. essential oil (REO and modified-atmosphere packaging (MAP on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activity and REO at 0.3%, 0.5% and 1.0% imparted unacceptable organoleptic properties, only REO at 0.2% was used to treat the poultry meat. The results showed that adding 0.2% REO to poultry fillets did not reduce the size of the population of S. Typhimurium and L. monocytogenes. However, REO treatment significantly decreased the L* (lightness value and increased the a* (redness value of stored fillets, and adding REO in combination with MAP reduced the level of lipid oxidation. In conclusion, in a suitable combination, REO can be applied to improve the quality of meat, but further studies should be conducted to determine the appropriate commercial level for different meat products.

  1. Effect of rearing system on body traits and fillet quality of meagre (Argyrosomus regius, Asso 1801 chilled for a short time

    Directory of Open Access Journals (Sweden)

    Roberta Martelli

    2013-04-01

    Full Text Available The purpose of this study was to evaluate qualitative traits of meagre (Argyrosomus regius from two different rearing systems (land-based tank filled with geothermal water vs offshore sea cage and after short-term storage at chilling temperature (1, 2, or 3 days. Fish originated from the same batch were fed the same diet. Morpho-biometric traits, L*, a*, and b* colour parameters, texture, free water, proximate composition, total lipids, fatty acids, iron, and selenium contents were analyzed in the fillets. Most parameters were affected by rearing system. Compared to tank-reared fish, caged fish were shorter, poorer in visceral fat, and had higher incidence in cavity content and liver, lower incidence in gonads and head. Caged fish also had softer fillets in the epaxial site, which showed a higher tendency towards greenish colour. Caged fish also showed higher lipid content but lower Fe and Se content. Tank-reared fish fillets were more abundant in PUFAn-3, mainly due to DHA (18.54 vs 12.95%; P<0.001 and consequently showed the best healthiness indexes. Minimal changes, mostly involving colour and texture, were detected during the first three days of refrigerated storage. During storage, no significant modification of the parameters investigated could be ascribed to the rearing system. 

  2. Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets.

    Science.gov (United States)

    Dehaut, Alexandre; Duthen, Simon; Grard, Thierry; Krzewinski, Frédéric; N'Guessan, Assi; Brisabois, Anne; Duflos, Guillaume

    2016-08-01

    Fish is a highly perishable food, so it is important to be able to estimate its freshness to ensure optimum quality for consumers. The present study describes the development of an SPME-GC-MS technique capable of quantifying both trimethylamine (TMA) and dimethylamine (DMA), components of what has been defined as partial volatile basic nitrogen (PVB-N). This method was used, together with other reference methods, to monitor the storage of cod fillets (Gadus morhua) conserved under melting ice. Careful optimisation enabled definition of the best parameters for extracting and separating targeted amines and an internal standard. The study of cod spoilage by sensory analysis and TVB-N assay led to the conclusion that the shelf-life of cod fillet was between 6 and 7 days. Throughout the study, TMA and DMA were specifically quantified by SPME-GC-MS; the first was found to be highly correlated with the values returned by steam distillation assays. Neither TMA-N nor DMA-N were able to successfully characterise the decrease in early freshness, unlike dimethylamine/trimethylamine ratio (DTR), whose evolution is closely related to the results of sensory analysis until the stage where fillets need to be rejected. DTR was proposed as a reliable indicator for the early decrease of freshness until fish rejection. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  3. Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids from Fillets of Atlantic Salmon (Salmo Salar Fed Vegetable and Fish Oil Blends

    Directory of Open Access Journals (Sweden)

    Noemi Ruiz-Lopez

    2015-07-01

    Full Text Available The nutritional and functional characteristics of dietary fat are related to the fatty acid (FA composition and its positional distribution in the triacylglycerol (TAG fraction. Atlantic salmon is an important source of healthy long chain omega 3 FA (particularly, eicosapentaenoic (EPA and docoxahexaenoic (DHA acids. However, the impact of lipid sources in salmon feeds on the regiospecificity of FA in the fish TAG remains to be explored. The present study determines the effect of feeding salmon with blends of palm, rapeseed, and fish oil, providing two different EPA + DHA concentrations (high: H-ED 10.3% and low: L-ED 4.6% on the fillet lipid class composition and the positional distribution of FA in TAG and phospholipids. The regiospecific analysis of fillet TAG showed that around 50% of the EPA and around 80% of DHA was located in the sn-2 position. The positional distribution of FA in phosphatidylcholine (PC, showed that around 80% of the EPA and around 90% of DHA were located in the sn-2. Fish fed the vegetable-rich diets showed higher EPA in the sn-2 position in PC (77% vs. 83% in the H-ED and L-ED diets, respectively but similar DHA concentrations. It is concluded that feeding salmon with different EPA + DHA concentrations does not affect their positional distribution in the fillet TAG.

  4. Research on vertical fillet once forming welding technology%立向角焊缝一次成形自动焊接技术

    Institute of Scientific and Technical Information of China (English)

    沙玉章; 周国强; 彭立

    2012-01-01

    This article researched vertical fillet once forming welding technology,which including:a set of automatic control system which matching molten poor" rise velocity and the upward travel speed of welding tractor;fits for fillet weld and special water-cooled slide block sharped in forced cooling of weld;a set of reconditioner,which can adjust angle for welding fun and water-cooled slide block at horizontal plane.With the help of electrogas welding technology, the vertical fillet once forming welding technology filled the gap in welding field.%研究了立向角焊缝的一次成形自动焊接关键技术,包括:一套使焊点熔池上升速度与焊接小车上行速度匹配协调的自动控制系统;适应角缝焊接并能对焊缝强制冷却成形的特殊水冷滑块;一套能使焊枪和水冷滑块在水平面内进行转角调整的调整机构.借助于气电立焊技术对其创新,实现了立向角焊缝的一次成形自动焊接,填补了此项技术的空白.

  5. Effect of Different Temperatures on the Free Amino Acids, Physico-Chemical and Microbial Changes during Storage of Barramundi (Lates calcarifer Fillets

    Directory of Open Access Journals (Sweden)

    Ali Yassoralipour

    2013-07-01

    Full Text Available The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer fillets kept at 0°C and 8°C were investigated for 20 days. At the end of the storage, significant differences were observed (p0.05 between two temperatures during the storage period were observed. Among two temperatures, the psychrophiles were initially 4.07 log CFU/g and exceeded the acceptable limit of 7 log CFU/g on the 12th and 8th day at 0°C and 8°C, respectively. Although, Total Plate Count (TPC were initially 3.7 log CFU/g and exceeded the acceptable limit of 6 log CFU/g on the 12th day in the both storage temperatures. Histamine Forming Bacteria (HFB was significantly (p<0.05 lower in Barramundi fillets storage at 0°C compared to the 8°C. Significant differences (p<0.05 between the concentrations of Total Volatile Base-Nitrogen (TVB-N in fillets kept at 0°C and 8°C were observed.

  6. Water microbiology. Bacterial pathogens and water.

    Science.gov (United States)

    Cabral, João P S

    2010-10-01

    Water is essential to life, but many people do not have access to clean and safe drinking water and many die of waterborne bacterial infections. In this review a general characterization of the most important bacterial diseases transmitted through water-cholera, typhoid fever and bacillary dysentery-is presented, focusing on the biology and ecology of the causal agents and on the diseases' characteristics and their life cycles in the environment. The importance of pathogenic Escherichia coli strains and emerging pathogens in drinking water-transmitted diseases is also briefly discussed. Microbiological water analysis is mainly based on the concept of fecal indicator bacteria. The main bacteria present in human and animal feces (focusing on their behavior in their hosts and in the environment) and the most important fecal indicator bacteria are presented and discussed (focusing on the advantages and limitations of their use as markers). Important sources of bacterial fecal pollution of environmental waters are also briefly indicated. In the last topic it is discussed which indicators of fecal pollution should be used in current drinking water microbiological analysis. It was concluded that safe drinking water for all is one of the major challenges of the 21st century and that microbiological control of drinking water should be the norm everywhere. Routine basic microbiological analysis of drinking water should be carried out by assaying the presence of Escherichia coli by culture methods. Whenever financial resources are available, fecal coliform determinations should be complemented with the quantification of enterococci. More studies are needed in order to check if ammonia is reliable for a preliminary screening for emergency fecal pollution outbreaks. Financial resources should be devoted to a better understanding of the ecology and behavior of human and animal fecal bacteria in environmental waters.

  7. Forensic microbiology and bioterrorism risk (Part II)

    OpenAIRE

    Maria Nasso; Francesco Saverio Romolo

    2007-01-01

    The letters containing anthrax, sent in 2001 in USA, showed that pathogens and toxins can be effectively used for terrorist purposes. A new subfield of forensic science, called “microbial forensics”, has been developed. It is a new scientific discipline dedicated to collect and analyze microbiological evidence from a scene of crime. In addition to collecting and analyzing traditional forensic evidences, the microbial forensic investigation will attempt to determine the identity of...

  8. Clinical Microbiology Reviews: Genesis of a Journal

    OpenAIRE

    Morello, Josephine A.

    1999-01-01

    In 1986 planning for a new ASM review journal, Clinical Microbiology Reviews (CMR), began. CMR would publish articles primarily of interest to persons concerned with pathogenesis, laboratory diagnosis, epidemiology, and control of human and veterinary pathogens. The first issue was published in January 1988, with quarterly publication since then. The journal quickly became successful in terms of subscribers and impact on the field, earning a strong national and international reputation. The a...

  9. A review of landfill microbiology research

    Energy Technology Data Exchange (ETDEWEB)

    Archer, D.; Reynolds, P.; Blakey, N.C.

    1995-05-01

    In May 1994 the DTI through ETSU commissioned WRc to undertake a comprehensive review of the landfill microbiology programme to date. The review has attempted to identify remaining gaps in knowledge which are most likely to find application in controlling the production of gas from landfills, and concludes with a list of recommendations for specific landfill process research which is likely to facilitate and optimise energy recovery from landfill. (UK)

  10. Cefotaxime stability during in vitro microbiological testing.

    OpenAIRE

    Marchbanks, C R; Yost, R L; White, R. L.

    1987-01-01

    Cefotaxime is a broad-spectrum cephalosporin which is metabolized or degraded to less active or inactive metabolites by serum esterases, elevated temperatures, or a pH outside of its stability range. Cefotaxime instability during in vitro microbiological susceptibility tests may lead to an underestimation of the antibacterial activity of the compound. Cefotaxime and desacetylcefotaxime solutions were studied under MIC and serum inhibitory titer testing conditions. Cefotaxime concentrations, a...

  11. The microbiology of arable soil surfaces

    OpenAIRE

    Jeffery, Simon

    2007-01-01

    Whilst much is known about the physics and erosion of soil surfaces on a millimetre scale, little is known about the associated microbiology, particularly in temperate arable systems. The vast majority of research regarding microbial interactions at soil surfaces has concerned microbiotic crusts. However, such surface crusts take many years to form and then only in relatively undisturbed soil systems. Arable soil surfaces are subject to relatively extreme environmental conditio...

  12. Microbiological Quality Control of Probiotic Products

    OpenAIRE

    Astashkina, Anna Pavlovna; Khudyakova, L. I.; Kolbysheva, Yuliya Vladimirovna

    2014-01-01

    Microbiological quality control of probiotic products such as Imunele, Dannon, Pomogayka showed that they contain living cultures of the Lactobacillus Bifidobacterium genus in the amount of 107 CFU/ml, which corresponds to the number indicated on the label of products. It is identified that the survival rate of test-strains cultured with pasteurized products does not exceed 10%. The cell concentration of target-microorganisms was reduced by 20-45% after the interaction with living probiotic b...

  13. MICROBIOLOGICAL ASPECTS OF STAPHYLO- COCCAL INFECTIONS TODAY

    OpenAIRE

    Ponomarenko S. V.,

    2013-01-01

    Overview summarizes the data of the domestic and for-eign literature about the prevalence and biological prop-erties of S. aureus. S. аureus enzymes of aggression andpathogenicity factors (capsular polysaccharides, differentextracellular protein substances (hemolysins, leuko-cidins), phospholipase, hyaluronidase, fibrinolysin, co-agulase etc.) which disintegrate structural components ofconnective tissue and eukaryotic cells are described interms of improvement and enhancement of microbiologi-...

  14. Water Microbiology. Bacterial Pathogens and Water

    Directory of Open Access Journals (Sweden)

    João P. S. Cabral

    2010-10-01

    Full Text Available Water is essential to life, but many people do not have access to clean and safe drinking water and many die of waterborne bacterial infections. In this review a general characterization of the most important bacterial diseases transmitted through water—cholera, typhoid fever and bacillary dysentery—is presented, focusing on the biology and ecology of the causal agents and on the diseases’ characteristics and their life cycles in the environment. The importance of pathogenic Escherichia coli strains and emerging pathogens in drinking water-transmitted diseases is also briefly discussed. Microbiological water analysis is mainly based on the concept of fecal indicator bacteria. The main bacteria present in human and animal feces (focusing on their behavior in their hosts and in the environment and the most important fecal indicator bacteria are presented and discussed (focusing on the advantages and limitations of their use as markers. Important sources of bacterial fecal pollution of environmental waters are also briefly indicated. In the last topic it is discussed which indicators of fecal pollution should be used in current drinking water microbiological analysis. It was concluded that safe drinking water for all is one of the major challenges of the 21st century and that microbiological control of drinking water should be the norm everywhere. Routine basic microbiological analysis of drinking water should be carried out by assaying the presence of Escherichia coli by culture methods. Whenever financial resources are available, fecal coliform determinations should be complemented with the quantification of enterococci. More studies are needed in order to check if ammonia is reliable for a preliminary screening for emergency fecal pollution outbreaks. Financial resources should be devoted to a better understanding of the ecology and behavior of human and animal fecal bacteria in environmental waters.

  15. Examination of reproducibility in microbiological degredation experiments

    DEFF Research Database (Denmark)

    Sommer, Helle Mølgaard; Spliid, Henrik; Holst, Helle

    1998-01-01

    Experimental data indicate that certain microbiological degradation experiments have a limited reproducibility. Nine identical batch experiments were carried out on 3 different days to examine reproducibility. A pure culture, isolated from soil, grew with toluene as the only carbon and energy sou....... The limited reproducibility may be caused by variability in the preculture, or more precisely, variations in the physiological state of the bacteria in the precultures just before used as inoculum....

  16. Predicting bacterial growth in raw, salted, and cooked chicken breast fillets during storage.

    Science.gov (United States)

    Galarz, Liane Aldrighi; Fonseca, Gustavo Graciano; Prentice, Carlos

    2016-09-01

    Growth curves were evaluated for aerobic mesophilic and psychrotrophic bacteria, Pseudomonas spp. and Staphylococcus spp., grown in raw, salted, and cooked chicken breast at 2, 4, 7, 10, 15, and 20 ℃, respectively, using the modified Gompertz and modified logistic models. Shelf life was determined based on microbiological counts and sensory analysis. Temperature increase reduced the shelf life, which varied from 10 to 26 days at 2 ℃, from nine to 21 days at 4 ℃, from six to 12 days at 7 ℃, from four to eight days at 10 ℃, from two to four days at 15 ℃, and from one to two days at 20 ℃. In most cases, cooked chicken breast showed the highest microbial count, followed by raw breast and lastly salted breast. The data obtained here were useful for the generation of mathematical models and parameters. The models presented high correlation and can be used for predictive purposes in the poultry meat supply chain.

  17. Microbiological contamination in counterfeit and unapproved drugs.

    Science.gov (United States)

    Pullirsch, Dieter; Bellemare, Julie; Hackl, Andreas; Trottier, Yvon-Louis; Mayrhofer, Andreas; Schindl, Heidemarie; Taillon, Christine; Gartner, Christian; Hottowy, Brigitte; Beck, Gerhard; Gagnon, Jacques

    2014-06-26

    Counterfeit and unapproved medicines are inherently dangerous and can cause patient injury due to ineffectiveness, chemical or biological contamination, or wrong dosage. Growth of the counterfeit medical market in developed countries is mainly attributable to life-style drugs, which are used in the treatment of non-life-threatening and non-painful conditions, such as slimming pills, cosmetic-related pharmaceuticals, and drugs for sexual enhancement. One of the main tasks of health authorities is to identify the exact active pharmaceutical ingredients (APIs) in confiscated drugs, because wrong API compounds, wrong concentrations, and/or the presence of chemical contaminants are the main risks associated with counterfeit medicines. Serious danger may also arise from microbiological contamination. We therefore performed a market surveillance study focused on the microbial burden in counterfeit and unapproved medicines. Counterfeit and unapproved medicines confiscated in Canada and Austria and controls from the legal market were examined for microbial contaminations according to the US and European pharmacopoeia guidelines. The microbiological load of illegal and legitimate samples was statistically compared with the Wilcoxon rank-sum test. Microbial cultivable contaminations in counterfeit and unapproved phosphodiesterase type 5 inhibitors were significantly higher than in products from the legal medicines market (p product in Austria (6% of illegal products tested). Our results show that counterfeit and unapproved pharmaceuticals are not manufactured under the same hygienic conditions as legitimate products. The microbiological contamination of illegal medicinal products often exceeds USP and EP limits, representing a potential threat to consumer health.

  18. MICROBIOLOGICAL ANALYSIS OF DIFFERENT CONFECTIONERY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Ľubomíra Juhaniaková

    2014-02-01

    Full Text Available The purpose of this work was to determine microbiological quality and water activity of confectionery products as coconut balls. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria, mesophilic aerobic bacteria, yeasts, microscopic filamentous fungi, counts of Staphylococcus aureus and Salmonella spp. were observed. For microbiological tests 10 samples of coconut balls were used. The total count of bacteria in coconut ball samples ranged from 3.00 to 3.74 log CFU.g-1, the number of mesophilic aerobic bacteria ranged from 2.00 to 2.95 log CFU.g-1, the number of coliforms bacteria ranged from 2.00 to 2.70 log CFU.g-1, the number of microscopic filamentous fungi ranged from 2.00 to 2.60 log CFU.g-1. From microscopic fungi was isolated genera Penicillium. Zero numbers of yeasts and staphylococci and the absence of cells Salmonella sp. were found in this samples. Not all samples of coconut ball samples from private production were accordance with Codex Alimentarius of the Slovak Republic. The Codex Alimentarius of Slovak republic just indicates number of coliforms bacteria (103 and microscopic fungi (102. Only three samples were accordance with CA, SR in number of microscopic filamentous fungi. The water activity in samples ranged from 0.821 to 0.885.

  19. MICROBIOLOGICAL TESTING OF SELECTED CONFECTIONERY PRODUCTS QUALITY

    Directory of Open Access Journals (Sweden)

    Ľubomíra Juhaniaková

    2014-02-01

    Full Text Available The aim of this work was to determine microbiological quality and water activity of confectionery products as corpus of desserts, stuffing cakes and finished cakes. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria, mesophilic aerobic bacteria, yeasts, microscopic filamentous fungi, counts of Staphylococcus aureus and Salmonella spp. were observed. These confectionery products were evaluated: 5 corpus of Kremeš, 5 stuffing of Kremeš and 5 Venček cake. For microbiological tests 15 samples of confectionery products were used. The numbers of total count of bacteria ranged from 2.9 to 3.65 log CFU.g-1, the number of mesophilic aerobic bacteria ranged from 2.00 to 3.28 log CFU.g-1, coliforms bacteria in confectionery products ranged from 0.00 to 3.15 CFU.g-1, number of yeasts ranged from 0.00 to 3.30 log CFU.g-1and the number of microscopic fungi ranged from 0.00 to 2.90 CFU.g-1. None of the samples showed any growth of coliforms bacteria, Staphylococcus aureus and Salmonella spp. From microscopic fungi were isolated genera Alternaria, Aspergillus and Penicillium. Eight from fifteen investigated samples of confectionary products were in accordance with the Codex Alimentarius of the Slovak Republic. The lowest water activity was found in Kremeš corpus samples (0.953 and higher in Venček samples (0.973.

  20. Microbiological safety of household membrane water filter.

    Science.gov (United States)

    Zhang, Yongli; Wang, Qing; Lou, Wei; Wang, Yuxin; Zhu, Xuan

    2013-04-01

    Waterborne pathogens outbreaks are major reasons of diarrhea disease worldwide. Detecting and monitoring emerging waterborne pathogens (EWPs) is important for drinking water microbiological safety. The microbiological safety of household water hollow fiber membrane filter which is the end of drinking water treatment process was studied with heterotrophic plate count (HPC) and real-time PCR method. The effect of the flow rate, idle time and washing fashion were investigated. Among the selected filters from three manufacturers, only the PVDF membrane water filter (Brand B) could achieve a good water purification criteria. Brand A was found a certain degree of EWPs in its effluent. The lowest bacteria-removing efficiency of the PVC membrane water filter was found Brand C. Our study showed that the microorganisms could reach up to 10(6) CFU ml(-1) and the 16s rDNA could reach up to 10(6) copies ml(-1) in the initial filtrate of Brand C. More species and amounts of EWPs were detected in the washing water. These results suggested that the popular household membrane filters might cause microbiological risks at certain circumstances such as the shock load of EWPs and leakage of the membranes in the case of abnormal source water or poor membrane filter quality.

  1. [Influence of new technologies in modern microbiology].

    Science.gov (United States)

    Pumarola, Tomás

    2010-10-01

    The influence of new technologies in modern microbiology is directly related to their automation, the real driving force of change. Automation has occurred since the beginning of clinical microbiology, but from the 1980s has experienced huge development, which is being projected through the immediate future to all areas of the speciality. Automation has become a prime organizational tool. However, its main disadvantage is that it has no limits, which in association with the current economicallyoriented criteria, is encouraging initiatives to integrate the various laboratory specialities into one production center and, eventually, to outsource its activity. This process could significantly reduce the quality of clinical microbiology and the training of future specialists, or even worst, lead to the eventual disappearance of the speciality, at least as it is known today. The future development of highly automated and integrated laboratories is an irreversible process. To preserve the quality of the speciality and of specialist training, rather than fight directly against this process, we must, as microbiologists, actively participate with creativity and leadership. Copyright © 2010 Elsevier España S.L. All rights reserved.

  2. A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties.

    Science.gov (United States)

    Ceylan, Zafer; Sengor, Gulgun F Unal; Yilmaz, Mustafa Tahsin

    2017-03-27

    Coating of sea bream fillets with thymol loaded chitosan based electrospun nanofibers (TLCN) and chitosan based nanafibers (CN) has been presented a novel approach to delay chemical deterioration. We assessed CN and TLCN with respect of scanting of total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid (TBA) deterioration during cold storage condition. Electrospinning process was applied to obtain TLCN and CN. Both of nanofibers obtained from biopolymer and bioactive material were cylindrical, smooth, beadless. Thermal, molecular, zeta potential (ZP), and surface properties of the groups were investigated, revealing that CN indicated molecular interactions with thymol in nanofibers, reduce in physical properties of these structures, thermal decomposition (an alteration in mass of CN and TLCN at temperatures below 190 °C, corresponding to 20.53% and 19.97%, respectively) and also dispersion stabilities (ζ potential) of CN and TLCN were determined 33.68 ± 3.35 and 21.85 ± 1.96 mV, respectively. TVBN and TMA stability analyses demonstrated that CN and TLCN were both effective in delaying chemical deterioration of fish fillets, furthermore TLCN was more effective against chemical deterioration. TBA analyses results of fish fillets indicated that CN and TLCN delayed rancidity in fish meat as compared to control group samples. The presented study results suggested that coating of the sea bream fillets with CN and TLCN would be a promising approach to delay the chemical deterioration of fish fillets.

  3. Effects of carbon dioxide exposure on intensively cultured rainbow trout Oncorhynchus mykiss: Physiological responses and fillet attributes

    Science.gov (United States)

    Danley, M.L.; Kenney, P.B.; Mazik, P.M.; Kiser, R.; Hankins, J.A.

    2005-01-01

    Rainbow trout Oncorhynchus mykiss (261.6 ?? 24.7 g initial weight, mean ?? SEM) at 13.1 ?? 0.2 C were exposed for 94 d to one of three CO2 treatments: control (22.1 ?? 2.8 mg/L), medium (34.5 ?? 3.8 mg/L), or high (48.7 ?? 4.4 mg/L). Trout were checked daily for survival, and fish were sampled at 0, 28, 56, and 84 d for physiological responses, growth, and fillet quality assessments. Trout were also challenged to a 15-min crowding stress at 93 d to assess their ability to initiate a stress response during hypercapnia. Chronically exposed trout showed nearly 100% survival through 84 d exposure (1 of 1,500 fish died). Growth and physiological results showed that increasing elevated CO2 concentrations result in corresponding decreased growth rates and CO2-specific physiological parameters: The medium and high CO2 treatments had significantly slower growth and subsequently smaller fish by 84 d. Exposed trout also showed significantly (P stress at 93 d resulted in significant changes in hematocrit, plasma cortisol, glucose, and chloride for all treatment groups. CO2-specific changes were detected in hematocrit, plasma cortisol, and plasma chloride responses following the 15-min crowding stress. ?? Copyright by the World Aquaculture Society 2005.

  4. Adaptive welding of fillet welds using a fast seam-tracking sensor in combination with a standard industrial robot

    Science.gov (United States)

    Pischetsrieder, Alexandra

    1996-08-01

    In laser welding, problems often arise from the accuracy required by the laser process, particularly where joints have narrow tolerance limits, e.g. with a fillet weld at an overlap joint. In a number of applications seam-tracking sensors can improve this situation. They are able to detect and follow the joint geometry autonomously. In addition to the tolerances, a varying gap between the parts to weld can cause welding flaws. To solve the problems caused by the height of the gap a functionality for adaptive welding can be integrated into the tracking sensor, rendering possible a determined influence on process parameters. Functional dependencies between the height of the gap and the welding parameters are presented in this paper. To further enhance the accuracy of path tracking the dynamic behavior of the system is investigated. With the integration of these dependencies into the tracking sensor, an algorithm for adaptive welding has been obtained, which takes another step towards the raise of profitability of laser installations by a simplified weld seam preparation and an enhanced stability of the welding process.

  5. Liquid Chromatography-Tandem Mass Spectrometry Analysis of Perfluorooctane Sulfonate and Perfluorooctanoic Acid in Fish Fillet Samples

    Directory of Open Access Journals (Sweden)

    Viviana Paiano

    2012-01-01

    Full Text Available Perfluorooctane sulfonate (PFOS and perfluorooctanoic (PFOA acid are persistent contaminants which can be found in environmental and biological samples. A new and fast analytical method is described here for the analysis of these compounds in the edible part of fish samples. The method uses a simple liquid extraction by sonication, followed by a direct determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS. The linearity of the instrumental response was good, with average regression coefficients of 0.9971 and 0.9979 for PFOS and PFOA, respectively, and the coefficients of variation (CV of the method ranged from 8% to 20%. Limits of detection (LOD were 0.04 ng/g for both the analytes and recoveries were 90% for PFOS and 76% for PFOA. The method was applied to samples of homogenized fillets of wild and farmed fish from the Mediterranean Sea. Most of the samples showed little or no contamination by perfluorooctane sulfonate and perfluorooctanoic acid, and the highest concentrations detected among the fish species analyzed were, respectively, 5.96 ng/g and 1.89 ng/g. The developed analytical methodology can be used as a tool to monitor and to assess human exposure to perfluorinated compounds through sea food consumption.

  6. The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets.

    Science.gov (United States)

    Li, Dapeng; Zhang, Longteng; Song, Sijia; Wang, Zhiying; Kong, Chunli; Luo, Yongkang

    2017-06-01

    Biochemical and microbial changes after harvest strongly affect the final quality and shelf life of fish and fish products. In this study, the role of microbes in the degradation of adenosine triphosphate (ATP), and the origin of adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) in common carp fillets during different stages of chilled storage (at 4°C) were investigated. The content of ATP, ADP, AMP, IMP, HxR, and Hx, the activity of AMPD and ACP, and the total count of viable, Aeromonas, Pseudomonas, H2S-producing bacteria, and lactic acid bacteria were examined. Results indicated that the population of microbial communities in control samples increased with storage time, and Pseudomonas peaked on the 10th day of storage. Changes in AMPD activity were less related to the abundance of microbes during the entire storage period. However, ACP was derived from both fish muscle and microbial secretion during the middle and late stages of storage. Degradation of ATP to IMP was not affected by spoilage bacteria, but the hydrolysis of IMP, and the transformation of HxR to Hx was affected considerably by the spoilage bacteria.

  7. MICROBIOLOGICAL ASPECTS OF THE ORTHODONTIC TREATMENT.

    Science.gov (United States)

    Zharmagambetova, A; Tuleutayeva, S; Akhmetova, S; Zharmagambetov, A

    2017-03-01

    An orthodontic appliance in the mouth worsens conditions for its self-cleaning, complicates the teeth care and makes an environment favorable to the soft tooth deposit, in turn, leads to the teeth enamel demineralization. In literature, the majority of works are devoted to the study of the microbial landscape with fixed orthodontic treatment. Despite the obvious relevance, the formation problem of opportunistic and pathogenic microorganisms when treating dentoalveolar anomalies with a removable orthodontic appliance remains understudied. The research aim was to investigate the influence of the removable type of orthodontic treatment of patients aged 12 with dentoalveolar anomalies on the mouth microbiocenosis. The dental examination and microbiological study was conducted to 100 children aged 12 with dentoalveolar anomalies. The dental examination included assessment of the oral hygiene state by the OHI-S index. The microbiological research was conducted in the following sequence: the bacterioscopy smear of plaque, stained by the Gram and Burri method with the assessment of morphological and tinctorial properties of microorganisms. The statistical data analysis was performed using SPSS v22.0 forWindows program. The dental examination showed that the oral hygiene state varied according to the orthodontic treatment stage. During the orthodontic treatment the OHI-S Index was 2.1 score, indicating a satisfactory oral hygiene level. The microbiological study showed that persistent contaminants were lactobacilli, streptococci, staphylococci, and yeast-like fungi. However, the treatment showed a decrease of normal flora level and the increase in number of Candidaalbicans, Staphylococcusaureus and Streptococcusmutans, that was a trigger in the development of dental caries and periodontal disease. During the orthodontic treatment, children with dentoalveolar anomalies are at high risk of dental caries and periodontal disease.

  8. Microbiological Quality of Seafood Marketed in Taiwan.

    Science.gov (United States)

    Wong, Hin-Chung; Jiang, Huai-Yu; Lin, Hsu-Yang; Wang, Yu-Ting

    2015-11-01

    Seafood is often associated with foodborne illnesses, and Vibrio parahaemolyticus is the most common pathogen implicated in outbreaks in Taiwan. In this study, the microbiological quality of 300 raw or mixed ready-to-eat (RTE) and other cooking-needed seafood samples was examined. The total aerobic and coliform counts of the RTE samples were significantly higher than those of other cooking-needed samples. On average, 55.8 and 29.7% of the RTE samples failed to meet the local microbiological standards for total aerobic (5 log CFU/g) and coliform (3 log most probable number [MPN] per g), counts respectively; the corresponding percentages for the RTE samples from Taipei City were 9.1 and 18.2%, respectively. The total aerobic and coliform counts in the RTE samples from supermarkets and chain restaurants were significantly lower than those from traditional restaurants. The Vibrio species were more frequently identified in the cooking-needed samples than in RTE samples. Low incidences of V. parahaemolyticus (1.4%), V. vulnificus (1.9%), and V. cholerae (0%) were detected in most RTE samples. High densities of V. parahaemolyticus and V. vulnificus (1,200 MPN/g) were detected in a few RTE samples, only one of which contained toxigenic (tdh(+)) V. parahaemolyticus. The results of this investigation reveal that better hygiene of seafood providers such as chain restaurants, supermarkets, and traditional restaurants in Taipei City would effectively improve the microbiological quality of the seafood. The results will facilitate the establishment of measures for controlling the risks associated with seafood in Taiwan.

  9. Microbiology and Epidemiology of Legionnaire's Disease.

    Science.gov (United States)

    Burillo, Almudena; Pedro-Botet, María Luisa; Bouza, Emilio

    2017-03-01

    Legionnaire's disease (LD) is the pneumonic form of legionellosis caused by aerobic gram-negative bacilli of the genus Legionella. Individuals become infected when they inhale aerosolized water droplets contaminated with Legionella species. Forty years after the identification of Legionella pneumophila as the cause of the 1976 pneumonia outbreak in a hotel in Philadelphia, we have non-culture-based diagnostic tests, effective antibiotics, and preventive measures to handle LD. With a mortality rate still around 10%, underreporting, and sporadic outbreaks, there is still much work to be done. In this article, the authors review the microbiology, laboratory diagnosis, and epidemiology of LD. Copyright © 2016 Elsevier Inc. All rights reserved.

  10. Microbiological risk assessment for personal care products.

    Science.gov (United States)

    Stewart, S E; Parker, M D; Amézquita, A; Pitt, T L

    2016-12-01

    Regulatory decisions regarding microbiological safety of cosmetics and personal care products are primarily hazard-based, where the presence of a potential pathogen determines decision-making. This contrasts with the Food industry where it is a commonplace to use a risk-based approach for ensuring microbiological safety. A risk-based approach allows consideration of the degree of exposure to assess unacceptable health risks. As there can be a number of advantages in using a risk-based approach to safety, this study explores the Codex Alimentarius (Codex) four-step Microbiological Risk Assessment (MRA) framework frequently used in the Food industry and examines how it can be applied to the safety assessment of personal care products. The hazard identification and hazard characterization steps (one and two) of the Codex MRA framework consider the main microorganisms of concern. These are addressed by reviewing the current industry guidelines for objectionable organisms and analysing reports of contaminated products notified by government agencies over a recent 5-year period, together with examples of reported outbreaks. Data related to estimation of exposure (step three) are discussed, and examples of possible calculations and references are included. The fourth step, performed by the risk assessor (risk characterization), is specific to each assessment and brings together the information from the first three steps to assess the risk. Although there are very few documented uses of the MRA approach for personal care products, this study illustrates that it is a practicable and sound approach for producing products that are safe by design. It can be helpful in the context of designing products and processes going to market and with setting of microbiological specifications. Additionally, it can be applied reactively to facilitate decision-making when contaminated products are released on to the marketplace. Currently, the knowledge available may only allow a

  11. CYSTIC FIBROSIS: MICROBIOLOGY AND HOST RESPONSE

    Science.gov (United States)

    Zemanick, Edith T.

    2016-01-01

    THE EARLIEST DESCRIPTIONS OF LUNG DISEASE IN PEOPLE WITH CYSTIC FIBROSIS (CF) DEMONSTRATED THE INVOLVEMENT OF THREE INTERACTING PATHOPHYSIOLOGICAL ELEMENTS IN CF AIRWAYS: MUCUS OBSTRUCTION, INFLAMMATION, AND INFECTION. OVER THE PAST 7 DECADES, OUR UNDERSTANDING OF CF RESPIRATORY MICROBIOLOGY AND INFLAMMATION HAS EVOLVED WITH THE INTRODUCTION OF NEW TREATMENTS, WITH INCREASED LONGEVITY, AND WITH INCREASINGLY SOPHISTICATED LABORATORY TECHNIQUES. IN THIS CHAPTER, WE WILL REVIEW THE CURRENT STATE OF UNDERSTANDING OF THE ROLES OF INFECTION AND INFLAMMATION AND THEIR ROLES IN DRIVING LUNG DISEASE. WE WILL ALSO DISCUSS HOW THIS CONSTANTLY EVOLVING INFORMATION IS USED TO INFORM CURRENT THERAPEUTIC STRATEGIES, MEASURES AND PREDICTORS OF DISEASE SEVERITY, AND RESEARCH PRIORITIES. PMID:27469179

  12. Microbiologically induced deterioration of concrete: a review

    Directory of Open Access Journals (Sweden)

    Shiping Wei

    2013-12-01

    Full Text Available Microbiologically induced deterioration (MID causes corrosion of concrete by producing acids (including organic and inorganic acids that degrade concrete components and thus compromise the integrity of sewer pipelines and other structures, creating significant problems worldwide. Understanding of the fundamental corrosion process and the causal agents will help us develop an appropriate strategy to minimize the costs in repairs. This review presents how microorganisms induce the deterioration of concrete, including the organisms involved and their colonization and succession on concrete, the microbial deterioration mechanism, the approaches of studying MID and safeguards against concrete biodeterioration. In addition, the uninvestigated research area of MID is also proposed.

  13. Microbiologically induced deterioration of concrete - A Review

    Science.gov (United States)

    Wei, Shiping; Jiang, Zhenglong; Liu, Hao; Zhou, Dongsheng; Sanchez-Silva, Mauricio

    2013-01-01

    Microbiologically induced deterioration (MID) causes corrosion of concrete by producing acids (including organic and inorganic acids) that degrade concrete components and thus compromise the integrity of sewer pipelines and other structures, creating significant problems worldwide. Understanding of the fundamental corrosion process and the causal agents will help us develop an appropriate strategy to minimize the costs in repairs. This review presents how microorganisms induce the deterioration of concrete, including the organisms involved and their colonization and succession on concrete, the microbial deterioration mechanism, the approaches of studying MID and safeguards against concrete biodeterioration. In addition, the uninvestigated research area of MID is also proposed. PMID:24688488

  14. Microbiological estimate of parodontitis laser therapy efficiency

    Science.gov (United States)

    Mamedova, F. M.; Akbarova, Ju. A.; Bajenov, L. G.; Arslanbekov, T. U.

    1995-04-01

    In this work was carried out microbiological estimate the efficiency of ultraviolet and He-Ne laser radiation at the treatment of parodontitis. 90 persons was investigated with parodontitis of middle serious diagnosis. The optimal regimes of ultraviolet radiation influence on various micro-organisms discharged from pathologic tooth pocket (PTP) were determined. On the base of specils microflora composition study and data of microbic PTP dissemination owe may conclude that the complex He- Ne and ultraviolet laser radiation show the most pronounced antimicrobic effect.

  15. Pharmaco-EcoMicrobiology: a newer component of medical sciences bridging pharmacovigilance, ecology, and environmental microbiology.

    Science.gov (United States)

    Shahid, M; Khardori, Nancy; Tripathi, T; Bergman, Scott

    2010-01-01

    Environmental scientists are now raising great concern on the impact of drugs on the environment and microbiologists are concerned about increasing antibiotic resistance due to irrational usage. However, a focus on the impact by the use of antibiotics (irrational/prescribed) to the environment at therapeutic doses has not been instituted. Even the World Health Organization (WHO) defined "Pharmacovigilance" activities as the monitoring, detection, assessment, understanding and prevention of any adverse reactions to drugs at therapeutic concentration on animals and humans. Nevertheless, there is little attention being given to identifying the adverse effects (ADEs) of antimicrobial agents on the environment (given at therapeutic doses). This issue has been highlighted in the present commentary and a new domain, "Pharmaco-EcoMicrobiology", has been proposed which should deal with and monitor such adverse effects. The term "Pharmaco-EcoMicrobiology" has been proposed to define the interplay between antimicrobial pharmacological agents and animate microbial ecology. This new domain, "Pharmaco-EcoMicrobiology", has been derived by the aggregation of three important branches of science (pharmacology+ecology+microbiology) and would be responsible for studying the ADEs due to antimicrobial drugs excreted in environment. Copyright (c) 2009 King Saud Bin Abdulaziz University for Health Sciences. All rights reserved.

  16. New Approach for Setting a Management Criterion in Microbiological Monitoring Using Rapid Microbiological Methods.

    Science.gov (United States)

    Miyashita, Noe; Tanaka, Makoto; Gotoda, Ryusuke

    2015-01-01

    The application of rapid microbiological methods (RMM) to bacterial monitoring in pharmaceutical manufacturing processes is now a key topic, since timely microbiological data are critical for product release, continuous process improvement and quality control. An automated, highly sensitive detection system has been developed which can measure the amount of ATP in a sample in 2 h with one hundredfold more sensitive than the conventional ATP method. One of the major subjects for adoption and implementation of RMM is how to set the criterion value for practical microbial control. This value was conventionally been set by experimental rule and indicated as the number of colonies counted after incubation in a particular medium. We have adopted a new approach to set a criterion value which enables assessment in whether the status of the object is normal or not. By setting this criterion value, it is possible to conduct the microbiological control with the intended probability of false-positive and false-negative. In this approach the probability distribution model of the measurement value of each object in a normal status has been established by performing repetitive measurement of each object. We have suggested and verified the probability distribution form of the ATP measurement value using measurement data of the standard bacterial solution of Staphylococcus aureus. The theoretical value of the model was in good agreement with the actual measured value. The results suggest it is possible to set an applicable management criterion value using this model and to conduct new microbiological monitoring using RMM.

  17. Enhancing Engineering Students’ Learning in an Environmental Microbiology Course

    Directory of Open Access Journals (Sweden)

    Zhi Zhou

    2012-08-01

    Full Text Available While environmental engineering students have gained some knowledge of biogeochemical cycles and sewage treatment, most of them haven’t learned microbiology previously and usually have difficulty in learning environmental microbiology because microbiology deals with invisible living microorganisms instead of visible built environment. Many teaching techniques can be used to enhance students’ learning in microbiology courses, such as lectures, animations, videos, small-group discussions, and active learning techniques. All of these techniques have been applied in the engineering class, but the results indicate that these techniques are often inadequate for students. Learning difficulties have to be identified to enhance students’ learning.

  18. A Comparative Review of Four Photographic Atlases for Microbiology

    Directory of Open Access Journals (Sweden)

    Deborah Tobiason

    2011-09-01

    Full Text Available Review of: four photographic atlases for microbiology, including:A Photographic Atlas for the Microbiology Laboratory, Fourth Edition; Michael J. Leboffe and Burton E. Pierce; (2011 . Morton Publishing Company, Englewood, CO. 256 pages. Microbiology: A Photographic Atlas for the Laboratory ; Steven K. Alexander and Dennis Strete; (2001 . Pearson Education, Inc., Upper Saddle River, NJ. 193 pages. Microbiology Perspectives: A Photographic Survey of the Microbial World , Second Edition; George Wistreich; (2007 . Pearson Education, Inc., Upper Saddle River, NJ. 232 pages.and ASM’s MicrobeLibrary Atlas.

  19. Microbiological Quality of Juice Beverages Available in Dar es ...

    African Journals Online (AJOL)

    SUBZERO/BETAONE/VDOWN

    Department of Pharmaceutical Microbiology, School of Pharmacy, Muhimbili University of. Health & Allied ... packaging under improper sanitary conditions ... MATERIALS AND METHODS .... prolonged preservation without refrigeration,.

  20. Proteomics boosts translational and clinical microbiology.

    Science.gov (United States)

    Del Chierico, F; Petrucca, A; Vernocchi, P; Bracaglia, G; Fiscarelli, E; Bernaschi, P; Muraca, M; Urbani, A; Putignani, L

    2014-01-31

    The application of proteomics to translational and clinical microbiology is one of the most advanced frontiers in the management and control of infectious diseases and in the understanding of complex microbial systems within human fluids and districts. This new approach aims at providing, by dedicated bioinformatic pipelines, a thorough description of pathogen proteomes and their interactions within the context of human host ecosystems, revolutionizing the vision of infectious diseases in biomedicine and approaching new viewpoints in both diagnostic and clinical management of the patient. Indeed, in the last few years, many laboratories have matured a series of advanced proteomic applications, aiming at providing individual proteome charts of pathogens, with respect to their morph and/or cell life stages, antimicrobial or antimycotic resistance profiling, epidemiological dispersion. Herein, we aim at reviewing the current state-of-the-art on proteomic protocols designed and set-up for translational and diagnostic microbiological purposes, from axenic pathogens' characterization to microbiota ecosystems' full description. The final goal is to describe applications of the most common MALDI-TOF MS platforms to advanced diagnostic issues related to emerging infections, increasing of fastidious bacteria, and generation of patient-tailored phylotypes. This article is part of a Special Issue entitled: Trends in Microbial Proteomics.

  1. Microbiological criteria for good manufacturing practice (GMP)

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J. (Inst. of Preservation and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary)); Zukal, E. (Inst. of Preservation and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary))

    1992-01-01

    Good manufacturing practice (GMP) consist of an effective manufacturing operation and an effective application of food control. GMP is best supported by the Hazard Analysis Critical Control Point system (HACCP) of the preventive quality assurance, which requires that food irradiation as any food processing technology should be used only with foods of an acceptable quality and adequate handling and storage procedures should precede and follow the processing. The paper concentrates on the first element of the HACCP system for an irradiation plant: the incoming product control, i.e. whether GMP of foods to be irradiated can be assessed by establishing microbiological criteria for their previous good manufacturing practice. In this regard, it summarizes considerations and findings of a ''Consultation on Microbiological Criteria for Foods to be Further Processed Including by Irradiation'' held in 1989 by the International Consultative Group on Food irradiation at the Headquarters of the World Health Organization, Geneva. Difficulties in establishing reference values and defining good manufacturing practices will be pointed out. (orig.)

  2. Municipal Treated Wastewater Irrigation: Microbiological Risk Evaluation

    Directory of Open Access Journals (Sweden)

    Antonio Lonigro

    2008-06-01

    Full Text Available Municipal wastewater for irrigation, though treated, can contain substances and pathogens toxic for humans and animals. Pathogens, although not harmful from an agronomical aspect, undoubtedly represent a major concern with regards to sanitary and hygienic profile. In fact, vegetable crops irrigated with treated wastewater exalt the risk of infection since these products can also be eaten raw, as well as transformed or cooked. Practically, the evaluation of the microbiological risk is important to verify if the microbial limits imposed by law for treated municipal wastewater for irrigation, are valid, thus justifying the treatments costs, or if they are too low and, therefore, they don’ t justify them. Different probabilistic models have been studied to assess the microbiological risk; among these, the Beta-Poisson model resulted the most reliable. Thus, the Dipartimento di Scienze delle Produzioni Vegetali of the University of Bari, which has been carrying out researches on irrigation with municipal filtered wastewater for several years, considered interesting to verify if the microbial limits imposed by the italian law n.185/03 are too severe, estimating the biological risk by the probabilistic Beta-Poisson model. Results of field trials on vegetable crops irrigated by municipal filtered wastewater, processed by the Beta-Poisson model, show that the probability to get infection and/or illness is extremely low, and that the actual italian microbial limits are excessively restrictive.

  3. THE MICROBIOLOGICAL MONITORING OF RECYCLED PAPER TISSUES

    Directory of Open Access Journals (Sweden)

    K. Imandel

    2000-08-01

    Full Text Available In order to investigate the microbiological safety of sanitary tissues made of recycled scrap papers in Iran, random samples were taken for one year with the cooperation of the Iranian Standard and Industrial Research Institute (Karaj unit, of 44 types of sanitary tissues, two samples of each type including tissues, toilet papers and dippers as well as a control sample and their probable contamination with microbiological elements (bacterial & fungal were assessed using proper ordinary and specific culture environments while also performing confirmation tests. Considering all aspects of this study including easy identification, high precision, simplicity of application, economic justification and observation of better results, the method which applies ringer 1/4 solution as the thinner environment was preferable to the saline peptone water solution. No contamination with Staphylococcus aureus, Streptococcus faecalis, Pseudomonas aeroginosa and E.coli bacteria was observed, but the excessive contamination with the mesophillic bacteria was confirmed. Among the 27 samples tested with the ringer 1/4 method, 8 cases (29.6% were excessively contaminated with the mesophillic bacteria and one case (3.7% with fungi. Meanwhile, out of the 43 samples that were tested with the saline peptone water solution, there was no excessive contamination with mesophillic bacteria and only one case (2.3% of fungal contamination was observed.

  4. Microbiology of infected poison ivy dermatitis.

    Science.gov (United States)

    Brook, I; Frazier, E H; Yeager, J K

    2000-05-01

    We report the aerobic and anaerobic microbiology of secondarily infected poison ivy dermatitis. The study involved retrospective review of clinical and microbiology laboratory records of patients with secondarily infected poison ivy lesions. Bacterial growth was noted in 33 specimens. Aerobic or facultative anaerobic bacteria only were present in 18 (55%) patients, anaerobic bacteria only in seven (21%), and mixed anaerobic-aerobic bacteria in eight (24%). Forty-five isolates were recovered (1.4 per specimen): 27 aerobic or facultative anaerobic bacteria, and 18 strict anaerobes. The predominant aerobic and facultative anaerobic bacteria were Staphylococcus aureus (13 isolates) and group A beta-haemolytic streptococci (six). The predominant anaerobes were Peptostreptococcus spp. (seven isolates), pigmented Prevotella and Porphyromonas spp. (four) and Fusobacterium spp. (two). Single bacterial isolates were recovered in 18 (55%) patients, eight of which were S. aureus. Nineteen of the organisms isolated from 16 (48%) patients produced the enzyme beta-lactamase. Organisms that resided in the mucous membranes close to the lesions predominated in those infections. Enteric gram-negative rods and Bacteroides fragilis group predominated in leg and buttock lesions. Group A beta-haemolytic streptococci, pigmented Prevotella and Porphyromonas and Fusobacterium spp. were most frequently recovered from lesions of the finger, face and neck. The polymicrobial aetiology of secondarily infected poison ivy lesions, and the association of bacterial flora with the anatomical site of the lesions, are demonstrated.

  5. [Historical perspective of mass spectrometry in microbiology].

    Science.gov (United States)

    Mingorance, Jesús; Regueiro, Benito; Muñoz-Bellido, Juan Luis

    2016-06-01

    La espectrometría de masas (EM) es una técnica de análisis que permite caracterizar muestras midiendo las masas (estrictamente las razones masa-carga) de las moléculas componentes. Cuenta con más de un siglo de historia y evolución tecnológica y a lo largo de los años ha ampliado su alcance desde los isótopos a moléculas pequeñas, moléculas orgánicas más complejas y, en las últimas décadas, macromoléculas (ácidos nucleicos y proteínas). La EM MALDI-TOF (matrix-assisted laser desorption ionization time-of-flight) es una variante que permite el análisis de mezclas complejas de proteínas y que se ha aplicado recientemente a la identificación de microorganismos en cultivo, convirtiéndose en una herramienta rápida y eficaz para el diagnóstico microbiológico que ha conseguido entrar en poco tiempo en la rutina de muchos servicios de microbiología clínica. El gran impacto que ha tenido está impulsando el desarrollo de nuevas aplicaciones en el campo de la microbiología clínica.

  6. Microscopic and microbiological investigations of Mississippian sylvite

    Science.gov (United States)

    Hoover, Richard B.; Pikuta, Elena V.

    2012-11-01

    Sylvite is a potassium chloride (KCl) mineral that was first discovered in 1832 in evaporite deposits in sedimentary basins of Mt. Vesuvius. Sylvite is colorless (grey or white) but it is often found in association with red deposits of halite and a variety of other minerals (e.g., hilgardite, volkovskite, trembathite and strontioginorite). We have conducted an Optical Microscopy and Microbiological study of freshly fractured interior material of core samples of Sylvite and Halite from the Penobsquis Mines of Kings County, New Brunswick. These samples are dated as Early Carboniferous period, and of Mississippian sub-period (Toumaisian stage 345-359 Myr) from the Upper Halite Member of the Windsor Group Evaporites. During this study, viable microorganisms were isolated in enrichment cultures that represent an ancient life of the deposits. Currently, in microbiology, there are several records of the isolation of viable bacterial cultures from the Permian salt crystals and oil. In this article, we present the preliminary results of the study of ancient anaerobic enrichment cultures isolated from Mississippian Sylvite and Halite samples. Therefore, this study extends by more than 50 million years the paleontological record of viable and culturable microorganisms preserved in ancient salt crystals.

  7. Electronic tools for infectious diseases and microbiology.

    Science.gov (United States)

    Burdette, Steven D

    2007-11-01

    Electronic tools for infectious diseases and medical microbiology have the ability to change the way the diagnosis and treatment of infectious diseases are approached. Medical information today has the ability to be dynamic, keeping up with the latest research or clinical issues, instead of being static and years behind, as many textbooks are. The ability to rapidly disseminate information around the world opens up the possibility of communicating with people thousands of miles away to quickly and efficiently learn about emerging infections. Electronic tools have expanded beyond the desktop computer and the Internet, and now include personal digital assistants and other portable devices such as cellular phones. These pocket-sized devices have the ability to provide access to clinical information at the point of care. New electronic tools include e-mail listservs, electronic drug databases and search engines that allow focused clinical questions. The goal of the present article is to provide an overview of how electronic tools can impact infectious diseases and microbiology, while providing links and resources to allow users to maximize their efficiency in accessing this information. Links to the mentioned Web sites and programs are provided along with other useful electronic tools.

  8. Microbiologic spectrum of acute and chronic dacryocystitis

    Institute of Scientific and Technical Information of China (English)

    Bahram; Eshraghi; Parisa; Abdi; Mohammadreza; Akbari; Masoud; Aghsaei; Fard

    2014-01-01

    AIM:To report the microbiological spectrum of acute and chronic dacrocystitis.METHODS:Retrospective study on 100 patients who presented to the ophthalmic plastic clinic of a tertiary eye care center from May 2011 and April 2013 with acute and chronic dacryocystitis was reviewed for demographic and microbiological profile. The culture results and organisms isolated were recorded.RESULTS:Sixty patients had acute onset and the remaining 40 patients had chronic onset dacryocystitis.The female to male ratio was 1.78. The mean age of patients was 44 y. Gram-positive organisms were the most commonly isolated accounting for 54%, and the commonest species isolated was S. aureus in 26%.Percentage of gram positive cultures was higher in chronic dacryocystitis than acute ones(82% vs 48% of positive cultures; P =0.003). Also in culture positive acute dacryocystitis, gram negative species were found in 52%of eyes but only in 18% of chronic dacryocystitis.CONCLUSION:Gram negative bacteria, culture negative samples, unusual and more virulent organisms are more common in acute dacryocystitis than chronic ones. The results of this study have significant bearing on the treatment of patients with dacrocystitis.

  9. 2009 Applied and Environmental Microbiology GRC

    Energy Technology Data Exchange (ETDEWEB)

    Nicole Dubilier

    2009-07-12

    The topic of the 2009 Gordon Conference on Applied and Environmental Microbiology is: From Single Cells to the Environment. The Conference will present and discuss cutting-edge research on applied and environmental microbiology with a focus on understanding interactions between microorganisms and the environment at levels ranging from single cells to complex communities. The Conference will feature a wide range of topics such as single cell techniques (including genomics, imaging, and NanoSIMS), microbial diversity at scales ranging from clonal to global, environmental 'meta-omics', biodegradation and bioremediation, metal - microbe interactions, animal microbiomes and symbioses. The Conference will bring together investigators who are at the forefront of their field, and will provide opportunities for junior scientists and graduate students to present their work in poster format and exchange ideas with leaders in the field. Some poster presenters will be selected for short talks. The collegial atmosphere of this Conference, with extensive discussion sessions as well as opportunities for informal gatherings in the afternoons and evenings, provides an ideal setting for scientists from different disciplines to exchange ideas, brainstorm and discuss cross-disciplinary collaborations.

  10. Microbiological analysis of dried goose carcasses

    Directory of Open Access Journals (Sweden)

    Ufuk Kamber

    2016-10-01

    Full Text Available Microbiological studies on chicken meat and carcasses are well documented, but very few studies exist on goose meat and carcasses. Therefore, in this study, dried goose carcass samples were collected from the local households in Kars/Turkey and microbiologically analyzed in terms of public health risks. The total mesophilic viable count was found to be 6.58 (mean log10 CFU g-1 (100%. The number of Enterobacteriaceae was 4.85 (92.8%. Coliform bacteria was counted at the numbers of 2.98 (67.8%, while it was 3.95 (91.1% for the enterococci, 0.42 (26.7% for the clostridia, 0.04 (3.5% for the Clostridium perfringens, and 0.41 (12.5% for the coagulase positive staphylococci. The numbers of mould and yeast were 0.93 (25% and 4.81 (94.6%, respectively. Salmonellae and Bacillus cereus could not be isolated in the samples. The results indicate that the dried goose meat samples had poor hygienic quality, contained some of the pathogen microorganisms that are likely to pose a potential health risk.

  11. Milk kefir: nutritional, microbiological and health benefits.

    Science.gov (United States)

    Rosa, Damiana D; Dias, Manoela M S; Grześkowiak, Łukasz M; Reis, Sandra A; Conceição, Lisiane L; Peluzio, Maria do Carmo G

    2017-06-01

    Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.

  12. [Onsite microbiology services and outsourcing microbiology and offsite laboratories--advantage and disadvantage, thinking of effective utilization].

    Science.gov (United States)

    Hosokawa, Naoto

    2011-10-01

    In recent years, budget restrictions have prompted hospital managers to consider outsourcing microbiology service. But there are many advantages onsite microbiology services. Onsite microbiology services have some advantages. 1) High recovery rate of microorganism. 2) Shorter turn around time. 3) Easy to communicate between physician and laboratory technician. 4) Effective utilization of blood culture. 5) Getting early information about microorganism. 6) Making antibiogram (microbiological local factor). 7) Getting information for infection control. The disadvantages are operating costs and labor cost. The important point of maximal utilization of onsite microbiology service is close communication between physicians to microbiology laboratory. It will be able to provide prompt and efficient report to physicians through discussion about Gram stain findings, agar plate media findings and epidemiological information. The rapid and accurate identification of pathogen affords directed therapy, thereby decreasing the use of broad-spectrum antibiotics and shortening the length of hospital stay and unnecessary ancillary procedures. When the physician use outsourcing microbiology services, should discuss with offsite laboratories about provided services. Infection control person has to arrange data of susceptibility about every isolate and monitoring multi-drug resistant organism. Not only onsite microbiology services but also outsourcing microbiology services, to communicate bedside and laboratory is most important point of effective utilization.

  13. A Comparative Study of the Influence of Energy Level in the Fillet and Food Intake of Economically Important Marine-and-Freshwater Fish Species from Saudi Arabia

    Directory of Open Access Journals (Sweden)

    Mohd. Javed Kamal Shamsi

    2014-11-01

    Full Text Available Energy content interms of calories/ gram dry weight in the fillet as well as in the food as the dietary ratio of some economically important fishes from different habitat (Marine and freshwater were determined by two methods; The Organic Carbon and The Karzinkin Tarkovaskaya. The energy value of the nutrients in the fillet/food was determined by these two methods which were highly significant (p<0.001 and in order [Rastrillegar kanagurta(988.50/8251.66 and 12088.28/8694.46 Joules gm-1; Lethrinus lentjan (7274.80/ 5544.50 and 9237.30/ 5978.26 Joules gm-1; Aphareus rutilans (6891.56/ 4813.56 and 9092 58/ 5136.78 Joules gm-1 and Chanos chanos (6681.50/ 5120.56 and 8841.48/ 5520.54 Joules gm-1] in Marine water fishes. As compare to other environment of freshwater, the order was as such, Clarius gariepinus (7888.61/6613.83 and 8779.25/7290.40 Joules gm-1 Oreochromis niloticus (6103.00/4778.69 and 6896.20/5584.16 Joules gm-1; Cyprinus carpio (5639.38/4276.49 and 6370.41/4942.18 Joules gm-1 and Gara tibanica (4353. 22/3300.45 and 3882.73/2680.53 Joules gm-1 respectively. The moisture content and the ratio of energetic values of fillet/food were also determined and tabulated. Consistency of the results obtained indicate the reliability of the method used and to explain the validity of conversion factor from weight to energy which will be useful for general estimation of energy contents and energy flow in aquatic ecosystem.

  14. Microbiological findings in prepubertal girls with vulvovaginitis.

    Science.gov (United States)

    Sikanić-Dugić, Nives; Pustisek, Nives; Hirsl-Hećej, Vlasta; Lukić-Grlić, Amarela

    2009-01-01

    The aim of the study was to define the most common causes, symptoms and clinical features of vulvovaginitis in prepubertal girls, and to evaluate treatment success depending on the causative agent involved. The study included 115 girls aged 2-8 (mean 4.8) years, presenting with vulvovaginitis to the Outpatient Clinic for Pediatric and Adolescent Gynecology, Zagreb Children's Hospital, between September 2006 and July 2007. Medical history data were obtained from parents. Vaginal samples were collected for microbiological culture by using cotton-tipped swabs moistened with saline. All samples were referred to microbiology laboratory, where standard microbiological diagnostic procedures were performed. Selective and non-selective media were used. Of 115 study patients, 43 (37.4%) had received antibiotic therapy more than one month prior to their visit to the Clinic, mainly for upper respiratory tract infection. The most common presenting symptom was increased vaginal discharge usually noticed on the pants or diaper, found in 26 of 115 (22.6%) patients, followed by vulvar redness in 16 (13.9%), burning in seven (6.1%), itching in the vulvovaginal area in seven (6.1%), soreness in six (5.2%), odor in three (2.6%) patients, and two or more of these symptoms in another 50 (43.5%) patients. Fifty-nine of 115 children had normal clinical finding on gynecologic examination. Among the remaining 56 children, the most common finding was erythema observed in 19, vaginal discharge in ten, and a combination of discharge and erythema in 13 patients. Of 115 study patients, causative agents were isolated from vaginal culture in 38 (33%) cases. Of these, 21 grew group A beta hemolytic streptococcus, five patients Haemophilus influenzae, three Escherichia coli, two Enterococcus spp., and one each Staphylococcus aureus, Proteus mirabilis, and Streptococcus pneumoniae. Antibiotic therapy was administered in 31 of these 38 patients, except for those cases where intestinal bacteria and

  15. 21 CFR 211.113 - Control of microbiological contamination.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Control of microbiological contamination. 211.113... Process Controls § 211.113 Control of microbiological contamination. (a) Appropriate written procedures... contamination of drug products purporting to be sterile, shall be established and followed. Such...

  16. Observations on Microbiology Laboratory Instruction for Allied Health Students.

    Science.gov (United States)

    Benathen, Isaiah A.

    1993-01-01

    The purposes of this paper are (1) to demonstrate that medical microbiology laboratory exercises should be presented with a focus on medical applications, not just traditional microbiology and (2) that exercises devoted to differential diagnostic decision making can be used to enhance the problem solving of students. (PR)

  17. Restructuring a General Microbiology Laboratory into an Investigative Experience.

    Science.gov (United States)

    Deutch, Charles E.

    1994-01-01

    Describes an investigative laboratory sequence based upon the isolation and characterization of soil bacteria to aid microbiology teachers in providing students with activities that expose them to basic techniques of microbiology as well as demonstrates the scientific process and the experimental analysis of microorganisms. (ZWH)

  18. Collaboration between courses in the interdisciplinary course Food Microbiology

    DEFF Research Database (Denmark)

    Birk, Tina; Jensen, Lars Bogø; Andersson, Pernille Hammar

    2014-01-01

    Food Microbiology is an interdisciplinary 12.5 ETCS second-year) course in a CDIO-based Bachelor of Engineering program in Food Science at The Technical University of Denmark (DTU). The course was first offered in 2011. Each session in the Food Microbiology course combines theory and practice...

  19. Critical notes on microbiological risk assessment of food

    NARCIS (Netherlands)

    Reij, M.W.; Schothorst, van M.

    2000-01-01

    Although numerous papers on Microbiological Risk Assessment (MRA) of food products have been published, a number of issues related to it remain unresolved. This paper explains the role of Microbiological Risk Assessment in the context of Risk Analysis as outlined by Codex Alimentarius. It reviews so

  20. Developments and Clinical Applications in Diagnostic Molecular Microbiology

    NARCIS (Netherlands)

    T. Schuurman (Timothy)

    2008-01-01

    textabstractDiagnostic Microbiology probably started in the late 17th century when the Dutch scientist Antoni van Leeuwenhoek made microorganisms visible for the first time. Since then, 3 major revolutions have taken place, all of which had a major impact on the field of clinical microbiology.