Relevant bibliographies by topics / Microbiological control

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Microbiological control'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 May 2022

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Journal articles on the topic "Microbiological control"

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MIYAMOTO, Yutaka. "Microbiological Control." JOURNAL OF THE BREWING SOCIETY OF JAPAN 96, no. 7 (2001): 455–65. http://dx.doi.org/10.6013/jbrewsocjapan1988.96.455.

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Smith, R. Neil. "Microbiological quality control." International Biodeterioration 23, no. 3 (January 1987): 131–35. http://dx.doi.org/10.1016/0265-3036(87)90049-2.

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Martischang, Romain, Maciek Godycki-Ćwirko, Anna Kowalczyk, Katarzyna Kosiek, Adi Turjeman, Tanya Babich, Shachaf Shiber, et al. "Risk factors for treatment failure in women with uncomplicated lower urinary tract infection." PLOS ONE 16, no. 8 (August 31, 2021): e0256464. http://dx.doi.org/10.1371/journal.pone.0256464.

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Given rising antibiotic resistance and increasing use of delayed prescription for uncomplicated lower urinary tract infections (UTI), patients at risk for treatment failure should be identified early. We assessed risk factors for clinical and microbiological failure in women with lower UTI. This case-control study nested within a randomized clinical trial included all women in the per-protocol population (PPP), those in the PPP with microbiologically confirmed UTI, and those in the PPP with UTI due to Escherichia coli. Cases were women who experienced clinical and/or microbiologic failure; controls were those who did not. Risk factors for failure were assessed using multivariate logistic regression. In the PPP, there were 152 clinical cases for 307 controls. Among 340 women with microbiologically confirmed UTI, 126 and 102 cases with clinical and microbiological failure were considered with, respectively, 214 and 220 controls. Age ≥52 years was independently associated with clinical (adjusted OR 3.01; 95%CI 1.84–4.98) and microbiologic failure (aOR 2.55; 95%CI 1.54–4.25); treatment with fosfomycin was associated with clinical failure (aOR 2.35; 95%CI 1.47–3.80). The association with age persisted among all women, and women with E. coli-related UTI. Diabetes was not an independent risk factor, nor were other comorbidities. Postmenopausal age emerged as an independent risk factor for both clinical and microbiological treatment failure in women with lower UTI and should be considered to define women at-risk for non-spontaneous remission, and thus for delayed antibiotic therapy; diabetes mellitus was not associated with failure.
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Ali, F. S., A. A. Abdel-Moneim, Th A. M. El-Dahtory, M. S. A. Safwat, and A. R. Abdallah. "Microbiological control of ticks." Zentralblatt für Mikrobiologie 141, no. 1 (1986): 67–70. http://dx.doi.org/10.1016/s0232-4393(86)80086-5.

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Mas, Albert, Gemma Beltran, and María Jesús Torija. "Microbiological control of alcoholic fermentation." Ecocycles 6, no. 2 (December 2020): 57–72. http://dx.doi.org/10.19040/ecocycles.v6i2.181.

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Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyze and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulfur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tolls as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
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Rekharsky, M. V., O. A. Rodionova, Yu I. Tarasov, A. A. Mavrin, A. M. Egorov, and S. V. Belyaev. "Microcalorimetric control of microbiological processes." Thermochimica Acta 171 (November 1990): 239–44. http://dx.doi.org/10.1016/0040-6031(90)87024-7.

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Rekharsky, M. V., O. A. Rodionova, and S. V. Belyaev. "Microcalorimetric control of microbiological processes." Thermochimica Acta 171 (November 1990): 245–52. http://dx.doi.org/10.1016/0040-6031(90)87025-8.

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Kaneko, Mitsumi. "Microbiological Indicators for Water Pollution Control." Japan journal of water pollution research 13, no. 8 (1990): 470–76. http://dx.doi.org/10.2965/jswe1978.13.470.

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McMullin, Paul F. "Hygiene and Microbiological Control in Hatcheries." Avian Biology Research 2, no. 1-2 (April 2009): 93–97. http://dx.doi.org/10.3184/175815509x431885.

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P Reis, Catarina, Nuno Ramalhete, A. Barbosa, R. Bito, A. Candeias, J. Goncalves, A. Pinheiro, F. Teixeira, and Manuel Fitas. "Microbiological control of parenteral dosage forms." Journal Biomedical and Biopharmaceutical Research 9, no. 1 (June 2016): 95–101. http://dx.doi.org/10.19277/bbr.9.1.31.

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Dissertations / Theses on the topic "Microbiological control"

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Moretti, Elio <1983&gt. "Development of guidelines for microbiological control in microbrewery." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5872/.

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Over the past 15 years the Italian brewing scene showed interesting changes, especially with regard to the creation of many breweries with an annual production of less than 10,000 hectoliters. The beers produced by microbreweries are very susceptible to attack by spoilage micro-organisms that cause the deterioration of beer quality characteristics. In addition, most of the microbreweries do not practice heat treatments of stabilization and do not carry out quality checks on the product. The high presence of beer spoilage bacteria is an economic problem for the brewing industry because it can damage the brand and it causes high costs of product retrieval. This thesis project was aimed to study the management of the production process in the Italian microbreweries within a production less than 10,000 hl. In particular, the annual production, type of plant, yeast management, process management, cleaning and sanitizing of a representative sample of microbreweries were investigated. Furthermore was made a collection of samples in order to identify, with simple methods, what are spoilage bacteria more present in the Italian craft beers. 21% of the beers analysed were positive at the presence of lactic acid bacteria. These analytical data show the importance of understanding what are the weak points of the production process that cause the development of spoilage bacteria. Finally, the thesis examined the actual production of two microbreweries in order to understand the process management that can promote the growth of spoilage bacteria in beer and production plant. The analysis of the data for the two case studies was helpful to understand what are the critical points where the microorganisms are most frequently in contact with the product. The hygiene practices are crucial to ensure the quality of the finished product, especially in the case of non-pasteurized beer.
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Hidalgo, Albornoz Claudio Esteban. "Microbiological analysis and control of the fruit vinegar production process." Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/96296.

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En esta tesis se realizó la identificación y caracterización de los microorganismos (levaduras y bacterias acéticas) asociados a la producción de vinagres de diferentes frutas con el fin de seleccionar posibles cultivos starters para tener un mejor control del proceso. Se elaboraron vinagres a partir de uva, caqui, fresa y arándano por el método superficial principalmente, aunque, también, se utilizaron diferentes métodos sumergidos. Tras los estudios ecológicos, se realizaron pruebas de inoculación tanto para levaduras como para bacterias acéticas. En general, la inoculación resultó en una clara reducción en el tiempo de producción siendo algunas de las cepas seleccionadas buenas candidatas para utilizarse a nivel industrial. Por otra parte, a nivel tecnológico, se evaluaron diferentes diseños de barricas para mejorar la producción de vinagre por el método superficial. El aumento de la superficie de contacto con el aire es el principal parámetro a modificar para reducir el tiempo de acetificación.
In this thesis, the identification and characterization of microorganisms (yeasts and acetic acid bacteria) associated with the production of different fruit vinegars were carried out in order to select potential starter cultures to have better control of the process. Vinegars from grapes, persimmon, strawberry and highbush blueberry were mainly produced by surface method, but also submerged and Schützenbach methods were tested. After the ecological studies, inoculation tests with yeast and acetic acid bacteria were performed. Overall, inoculation improved the kinetics, shortening the time needed for the vinegar production. Furthermore, some of the strains tested could be good candidates to be used as starter cultures at industrial level. On the other hand, at technological level, the use of wood barrels with a higher air-contact surface facilitated the development of AAB, which is necessary to reduce the acetification time in traditional vinegar production (surface method).
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Mendes, Ana Rita Chaves Botelho Vaz. "Development of lyophilized reference stock cultures for quality control in microbiological analysis." Master's thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/16752.

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Mestrado em Biotecnologia Alimentar
No final de 2014 foi publicada a norma ISO 11133 que obriga à realização de testes de performance em todos os lotes de meio produzidos, recorrendo ao uso de microrganismos de referência específicos, com um nível de inóculo estabelecido. A liofilização é um processo de secagem de culturas microbianas, e que permite a sua preservação por largos períodos de tempo, sem ser necessária refrigeração. Os efeitos de três meios crioprotetores diferentes (skim milk + 10% sacarose, nutrient broth nº2 + 20% glicerol, e sacarose 10%) na sobrevivência à liofilização de Escherichia coli, Staphylococcus aureus, Listeria monocytogenes e Salmonella enterica serogrupo Typhimurium; o acompanhamento da concentração celular de S. aureus ao longo do tempo, depois de ter sido liofilizado com skim milk + 10% sacarose; e ainda o estudo da estabilidade de E. coli e S. aureus, depois de liofilizados e armazenados à temperatura ambiente, foram investigados. E. coli, S. aureus e L. monocytogenes foram liofilizadas com skim milk + 10% sacarose; E. coli e S. aureus foram liofilizadas com nutrient broth nº2 + 20% glicerol; e Salmonella Typhimurium e E. coli foram liofilizadas com sacarose 10%. Terminadas as liofilizações dos estudos de viabilidade, cada amostra foi reidratada e inoculada em PCA. Para o acompanhamento da concentração celular de S. aureus, com intervalos regulares ao longo do tempo, as amostras foram reidratadas e inoculadas em PCA e BP egg yolk. Para estudar a estabilidade de E. coli e S. aureus as amostras foram reidratadas e inoculadas em PCA e no respetivo meio seletivo, com intervalos regulares ao longo do tempo. Skim milk + 10% sacarose é o melhor meio protetor dos três usados. Das bactérias gram-positivas testadas, L. monocytogenes é a mais resistente, com uma redução na sua viabilidade virtualmente nula; das gram-negativas, a Salmonella Typhimurium foi a que obteve melhores resultados, com a redução de 1 Log. Naturalmente, as gram-positivas têm uma melhor capacidade de sobrevivência à liofilização por causa da composição da sua parede celular, rica em peptidoglicanos, e isso foi comprovado nos testes feitos. No estudo da estabilidade de S. aureus, a sua concentração celular manteve-se estável ao longo do tempo, acima dos 6 Log ufc/200 μl. Nos estudos em que a estabilidade de E. coli e S. aureus armazenados à temperatura ambiente foi avaliada, comprovou-se que culturas microbianas liofilizadas necessitam de refrigeração para manter a viabilidade. Com este trabalho deu-se início à investigação necessária para a elaboração de um protocolo com o intuito de produzir culturas stock de referência liofilizadas, com o nível de inóculo necessário, para aplicação futura em análises microbiológicas.
In late 2014 it was published the standard ISO 11133 which obligates the achievement of performance tests in every batch of media produced, resorting to specific reference microorganisms, with an established inoculum level. Lyophilization is a drying process applied to microbial cultures that allows its preservation for large periods of time, with no refrigeration needed. The effects of three different cryoprotective media (skim milk + 10% sucrose, nutrient broth no2 + 20% glycerol, and sucrose 10%) on survival to lyophilization of Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica serovar Typhimurium; a monitoring of S. aureus cell concentration over time, after being lyophilized with skim milk + 10% sucrose; and also a stability study of E. coli and S. aureus after lyophilization and storage at room temperature, were investigated. E. coli, S. aureus and L. monocytogenes were lyophilized with skim milk + 10% sucrose; E. coli and S. aureus were lyophilized with nutrient broth no2 + 20% glycerol; and Salmonella Typhimurium and E. coli were lyophilized with sucrose 10%. Finished every lyophilization of the viability studies, each sample was rehydrated and inoculated in PCA. To monitor S. aureus cell concentration, the samples were rehydrated and inoculated in PCA and BP egg yolk, with regular intervals throughout time. For the stability study of E. coli and S. aureus, also in regular intervals, samples were rehydrated and inoculated in PCA and in the respective selective culture media. Skim milk + 10% sucrose is the best cryoprotective medium used. From the gram-positive bacteria tested, L. monocytogenes is the most resistant, registering a virtually null reduction in viability; from gram-negative, Salmonella Typhimurium performed best, with only 1 Log reduction. Naturally, gram-positive bacteria have a better survivability to lyophilization because of their cell wall composition, rich in peptidoglycan, and that was proven with the experiments performed. In S. aureus stability study, cellular concentration was kept stable over time, above 6 Log cfu/200μl. In the stability studies in which E. coli and S aureus were storage at room temperature, it has been proved that lyophilized microbial cultures require lyophilization to maintain viability. This work initiated the research needed for the elaboration of a protocol intended for the production of lyophilized reference stock cultures, with a specific inoculum level, for future application in microbiological analyses.
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Sato, Jun. "Studies on Microbiological Control during Tea Beverage Production with PET Bottle Filling." Kyoto University, 2001. http://hdl.handle.net/2433/150796.

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Bautista, Derrick A. "The determination and control of the microbiological quality and safety of poultry carcasses." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ27444.pdf.

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Gu, Xiangyang. "Improving heavy metal bioleaching efficiency through microbiological control of inhibitory substances in anaerobically digested sludge." HKBU Institutional Repository, 2003. http://repository.hkbu.edu.hk/etd_ra/504.

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Fanti, André Luis Pereira. "Seleção de isolados de fungos e nematoides entomopatogênicos visando ao controle da broca da erva-mate (Hedypathes betulinus) Kluger (Coleoptera; Cerambycidae)." Universidade Estadual do Oeste do Paraná, 2011. http://tede.unioeste.br:8080/tede/handle/tede/1421.

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Made available in DSpace on 2017-07-10T17:37:48Z (GMT). No. of bitstreams: 1 Andre_Luis_Pereira_Fanti.PDF: 2167859 bytes, checksum: fb4bf9e136d45a3f830fbc1f56387147 (MD5) Previous issue date: 2011-08-25
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Yerba mate is a typical culture of southern Brazil, Argentina and Paraguay, with socio-economic and environmental importance. Its market is expanding and is consumed in various parts of the world. Due the lack of native culture, yerba mate has become a monoculture, and as a consequence, insects have become problematic, like that causes further damage, the borer, Hedypathes betulinus. The control is based on the pruning of attacked branches and collection of insects, but there is very potential in the use of the fungus Beauveria bassiana (Bals.) Vuill. to control this insect. In order to improve biological control in the culture, this work aims to select in laboratory, isolates of fungi, being 32 isolates of B. bassiana (Bals.) Vuill and 19 isolates of Metarhizium anisopliae (Metsch.) Sorok., and also isolates of entomopathogenic nematodes of Heterorhabditidae family. The work with fungi was done in two steps, first evaluating the pathogenicity of the isolates, and subsequently the best were selected evaluating the virulence and other biological parameters (production of fungi: vegetative growth and conidial production in the middle of culture, rice and insects cadavers). It was selected three isolates of B. bassiana (UNIOESTE 4, UNIOESTE 52 e UNIOESTE 64), highlighting the B. bassiana isolate UNIOESTE 52, and one isolate of M. anisopliae (IBCB 352), this, causing the highest confirmed mortality. Due de seasonality of the borer, and problems with the nematodes creation, were made only pathogenic evaluation, whose mortality rates ranged from zero to 75%, being the isolate NEPET 11, of Heterorhabditis sp. the most efficient
A erva-mate é uma cultura típica da região sul do Brasil, Argentina e Paraguai, tendo grande importância sócio-econômica e ambiental. Seu mercado encontra-se em expansão e é consumida em diversas partes do mundo. Com a escassez de ervais nativos, a cultura da erva-mate passou a ser cultivada em sistema de monocultivo, e como conseqüência alguns insetos tornaram-se pragas, sendo a broca, Hedypathes betulinus, a de maior expressão. Seu controle é baseado na poda dos ramos atacados e coleta de insetos, havendo perspectiva de uso do fungo Beauveria bassiana (Bals.) Vuill.. A fim de incrementar o controle biológico na cultura, este trabalho visou selecionar em laboratório, isolados dos fungos entomopatogênicos, sendo 32 isolados de B. bassiana e 19 isolados de Metarhizium anisopliae (Metsch.) Sorok.. e também isolados de nematoides entomopatogênicos, da família Heterorhabditidae. O trabalho com fungos foi realizado em duas etapas, primeiramente avaliando a patogenicidade dos isolados, e posteriormente os melhores foram selecionados, avaliando-se a virulência e outros parâmetros biológicos (produção de fungos: crescimento vegetativo e produção de conídios em meio de cultura, arroz e em cadáveres de broca). Foram selecionados 3 isolados de B. bassiana (UNIOESTE 4, UNIOESTE 52 e UNIOESTE 64), destes destacando o isolado UNIOESTE 52, e um isolado de M. anisopliae (IBCB 352), este, causando a maior mortalidade confirmada. Devido à sazonalidade da broca da erva-mate, e a problemas na criação de nematoides, foram feitas apenas avaliações de patogenicidade, cujas mortalidades variaram de 0 a 75%, sendo o isolado NEPET 11, do gênero Heterorhabditis sp. o mais eficiente.
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Howie, Stephen R. C. "The environmental, nutritional and microbiological causes of severe pneumonia in young Gambian children : a case-control study." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.558356.

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Gonçalves, Sara Lúcia Soares Góis Pereira. "Avaliação da qualidade microbiológica de produtos prontos a consumir." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2012. http://hdl.handle.net/10400.26/4416.

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Nos últimos vinte e cinco anos tem-se assistido a um aumento na procura de serviços que disponibilizam refeições prontas a consumir. Contudo, esta tendência trouxe problemas a nível da segurança e qualidade dos alimentos. Assim, tem-se vindo a verificar um grande número de surtos de intoxicação alimentar documentados, a nível mundial, relacionados não só com o aumento de consumo de produtos minimamente processados, como também com o incremento do comércio e distribuição internacional, e o aumento do número de consumidores de grupos vulneráveis, como imunodeprimidos. Neste trabalho realizou-se um estudo microbiológico de produtos destinados a serem consumidos no dia de produção. Os três produtos escolhidos foram os seguintes: sandes de pasta de atum, salada de alface e tomate e fruta laminada. De cada produto foram recolhidas 15 amostras. Na realização das análises microbiológicas foram utilizadas metodologias clássicas e realizados sete parâmetros analíticos. Numa avaliação geral dos resultados dos três alimentos analisados, todas as amostras foram consideradas não satisfatórias, uma vez que todas elas apresentavam pelo menos um parâmetro não satisfatório. Apesar desta avaliação dos alimentos, o perigo de intoxicação alimentar para o consumidor saudável é baixo.
For the past twenty-five years consumers have changed their eating habits resulting in an increase of services that provide ready to eat products. However, this demand may result in severe infringements in safety and quality. Thus the great numbers of documented foodborne outbreaks all over the world are due to the increase consumption of minimally processed products, as well as the increase in international trade and distribution, and the increase in the number of immune-compromised consumers. This study focused on a microbiological assessment of products with very low shelf life. The chosen products were: tuna filled baguettes; lettuce and tomato salad; assorted sliced fruit (from this point onwards referred as baguette, salad and fruit). From each one of these categories fifteen samples were taken. All samples were analyzed using standard plating techniques looking for seven specific microorganisms. Unsatisfactory results were found in 97.8% of samples of A. hydrophila, 54.8% of total coliforms, 29.8% of E. coli 60.0% of mesophiles and 55.6% of P. spp. The mean count values for these microorganisms were 2.5x105 colony-forming units per gram (cfu/g), 3.6x105 cfu/g, 1.4x108 cfu/g, 9.0x10 cfu/g and 4.9x107 cfu/g, respectively. The results obtained from the study of S. aureus and B. cereus were satisfactory in 95.6% of the sample for the former and 97.8% for the latter. The mean contamination for these samples was of 1.1x10 cfu/g and 1.4x10 cfu/g, correspondingly. In general the results showed that all the samples are unsatisfactory, since each and every one of them contained at least one microorganism at levels considered to be unsatisfactory. However the probabilities of food poisoning for the general population are low.
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Toure, Ousmane. "Implementation of the hazard analysis critical control point (HACCP) method to improve microbiological food safety in peri-urban Mali." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2009. http://researchonline.lshtm.ac.uk/1343274/.

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Diarrhoeal diseases remain a main cause of preventable death, particularly among children under five years of age in developing countries. In addition, many studies related to infant diarrhoea causation have demonstrated that the level of contamination is higher in weaning foods than in drinking water. Furthermore, many studies addressed food microbiological contamination and its role in diarrhoea causation. But few of them resulted in an intervention. Although the Hazard Analysis, Critical Control Point (HACCP) approach has been developed and widely applied to food promotion in industrialised countries, and adapted to small and/or less Developed Businesses, few studies have examined its relevance to domestic preparation of food. However, these latter predicted that the implementation of the approach could lead to an improvement of household bacteriological food safety, but none of them completed the approach to find out how effective it is. Therefore, this study aimed to take that work one step further, and carried out a small-scale intervention developed on the basis of the HACCP approach. This latter has been extended to health district level in order to find out its impact on microbial reduction in weaning food. Experiment: The HACCP approach has been applied step by step, to two selected weaning foods prepared by 15 volunteer mothers in peri urban Mali. After setting Critical Control Point (CCP), actions were taken to control, reduce or eliminate microbial growth at these points. 432 food samples were collected and analysed in local Laboratory for FC count to assess the effectiveness of the approach. Lessons learnt were translated into messages delivered in a pilot study. Pilot study: Sample of 60 volunteer mothers selected randomly was split into two groups of 30, the first undergoing messages directed to actions implementation, and the second standing as a control. Bacteriological samples were taken and analysed and physical parameters were measured,· as in the experiment, in 60 households before the intervention and data collected set as baseline. After three weeks training, alongside with observations, foods samples were taken in both intervention and control households for Fe count in local Laboratory. Flow diag~ams of foods, Moni and Fish Soup indicated that they were exposed to contamination at all steps of their preparation and handling. The hazard analysis confirmed FC contamtnation of all suspected steps except cooking. Four CCPs were identified for each food (cooking, reheating, child service with cooled food after cooking, and child service with cooled food after reheating). The experiment showed that traditional cooking was very effective in FC elimination; reheating was as effective as cooking when adopted, because no difference existed between two operations' temperatures (P<0.0001). Behavioural corrective actions were effective in controlling FC contamination at remaining CCPs (child service after cooking and child service after reheating). In conclusion, the HACCP experiment improved significantly the bacterial safety of the two type of weaning foods studied. Thus its behavioural corrective actions were translated into educational messages for the following phase aiming to confirm the effectiveness of the HACCP approach in improving foods safety at household level. The pilot study data showed the effectiveness of cooking in FC elimination at CCPs considered. A comparison of seasonal variation of FC contamination levels at CCPs showed that these levels were higher at Moni cooking CCP in December (cold season) (P<0.0004) and in August (rainy season) (P<0.0002), compared to June (dry season). They were also higher at Fish Soup storage CCP in December compared to August (P< 0.0098). There was significant difference in FC contamination levels between cooking and storage CCPs, the latter was higher than the former, for both Moni and Fish Soup (P< 0.0001). A comparison of FC contamination levels before and after intervention showed that the intervention was very effective in FC contamination reduction at the two remaining CCPs (service after cooking and service after reheating), (P<0.0001). Indeed, at the end of the intervention, contamination levels were less than 10FC/g in more than 83% of cooled food samples (prior to child service) after cooking and about 96% of cooled food samples (prior to child service) after reheating. An assessment of the intervention mothers' ability to perform actions three months later resulted in a better effect, 83 % to 100% of food samples' FC contam.ination levels met the standard. The present research findings showed that not only was the HACCP approach effective in improving home food safety but also, it was relevant for food hygiene and safety promotion in low income community. Two research questions were highlighted: firstly, could food safety improvement achieved through the HACCP approach result in diarrhoea morbidity and mortality reduction among young children? And secondly, is the approach scalable and cost effective?
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Books on the topic "Microbiological control"

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HODGES, NORMAN A., and STEPHEN P. DENYER. Handbook of Microbiological Quality Control. Edited by ROSAMUND M. BAIRD. Abingdon, UK: Taylor & Francis, 2000. http://dx.doi.org/10.4324/9780203305195.

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Michael, Miller J. Quality control in microbiology. Atlanta, Ga: U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control, 1988.

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Centers for Disease Control (U.S.), ed. Quality control in microbiology. Atlanta, Ga: U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control, 1988.

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Body, Barbara Ann. Quality control of microbiological transport systems: Approved standard. Wayne, Pa: NCCLS, 2003.

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Bridson, E. The development, manufacture and control of microbiological culture media. [Basingstoke, Hants]: Unipath Ltd., 1994.

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Hofmann, Ronald. Minimising chlorination and chloramination DBPs while ensuring microbiological control. Ottawa: National Library of Canada, 1996.

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Workshop on Quality Assurance in Microbiology Testing Laboratories to be Accredited under ISO/IEC 17025 (2004 Islāmābād, Pakistan). Resource material of Workshop on Quality Assurance in Microbiology Testing Laboratories to be accredited under ISO, IEC 17025. Islamabad: United Nations Industrial Development Organization, 2004.

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The microbiological risk assessment of food. Oxford, UK: Blackwell Science, 2002.

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Lantbruksuniversitet, Sveriges, ed. Quality assurance and quality control in food microbiology laboratories, particularly when using freeze-dried mixed cultures. Uppsala: Sveriges Lantbruksuniversitet, 1992.

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Kumari, Sudarshan. Quality assurance in bacteriology and immunology: Guidelines for peripheral and intermediate laboratories. New Delhi, India: World Health Organization, Regional Office for South-East Asia, 1998.

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Book chapters on the topic "Microbiological control"

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Butler, Hilda. "Microbiological control of cosmetics." In Poucher’s Perfumes, Cosmetics and Soaps, 572–606. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1482-0_21.

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Butler, Hilda. "Microbiological control of cosmetics." In Poucher’s Perfumes, Cosmetics and Soaps, 647–84. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-2734-1_21.

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Williams, Kevin L. "Endotoxin and Microbiological Control." In Endotoxin Detection and Control in Pharma, Limulus, and Mammalian Systems, 157–201. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-17148-3_5.

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Roberts, T. A. "Microbiological control of food production." In Microbial Food Poisoning, 149–65. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-3121-4_9.

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Williams, Kevin L. "Endotoxin in Microbiological Context." In Endotoxin Detection and Control in Pharma, Limulus, and Mammalian Systems, 95–155. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-17148-3_4.

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Ludensky, M. "Microbiological Control in Cooling water Systems." In Directory of Microbicides for the Protection of Materials, 121–39. Dordrecht: Springer Netherlands, 2004. http://dx.doi.org/10.1007/1-4020-2818-0_8.

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Dillon, R., T. R. Patel, and A. M. Martin. "Microbiological control for fish smoking operations." In Fisheries Processing, 51–81. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-5303-8_3.

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Neaves, P., and A. P. Williams. "Microbiological Surveillance and Control in Cheese Manufacture." In Technology of Cheesemaking, 384–412. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323740.ch11.

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Boulton, Roger B., Vernon L. Singleton, Linda F. Bisson, and Ralph E. Kunkee. "Microbiological Spoilage of Wine and its Control." In Principles and Practices of Winemaking, 352–81. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6255-6_9.

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Boulton, Roger B., Vernon L. Singleton, Linda F. Bisson, and Ralph E. Kunkee. "Microbiological Spoilage of Wine and its Control." In Principles and Practices of Winemaking, 352–81. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-1781-8_9.

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Conference papers on the topic "Microbiological control"

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Janauer, Gilbert E., Timothy W. Fitzpatrick, Michael B. Kril, Georgia A. Wilber, and Richard L. Sauer. "Treatment Bed Microbiological Control." In Intersociety Conference on Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 1987. http://dx.doi.org/10.4271/871492.

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Baune, Jacqueline, and Manfred Baune. "Microbiological Contamination Control in the Columbus Project." In Intersociety Conference on Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 1989. http://dx.doi.org/10.4271/891534.

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Han Wei, Li Yong-feng, and Yue Li-ran. "Biohydrogen production: Microbiological aspects and bioaugmentation." In 2010 International Conference on Mechanic Automation and Control Engineering (MACE). IEEE, 2010. http://dx.doi.org/10.1109/mace.2010.5535490.

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Corrêa, Thaila Q., Kate C. Blanco, Natalia M. Inada, Cristina Kurachi, and Vanderlei S. Bagnato. "Optical techniques for the microbiological control of blood." In 17th International Photodynamic Association World Congress, edited by Tayyaba Hasan. SPIE, 2019. http://dx.doi.org/10.1117/12.2524885.

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Ezzat, A. M., H. R. Rosser, and A. A. Al-Humam. "Control of Microbiological Activity in Biopolymer-Based Drilling Muds." In SPE/IADC Middle East Drilling Technology Conference. Society of Petroleum Engineers, 1997. http://dx.doi.org/10.2118/39285-ms.

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Morris, Edgar Alan, Rick Gomez, and Roger Peterson. "Application of Chemical and Microbiological Data for Sulfide Control." In SPE/EPA Exploration and Production Environmental Conference. Society of Petroleum Engineers, 1999. http://dx.doi.org/10.2118/52705-ms.

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Semenenko, T. A., E. V. Zhukova, T. P. Govtyanskaya, and A. A. Burova. "MICROBIOLOGICAL MONITORING AND CONTROL OF ANTIBIOTIC REZISTENСE IN SOMATIC HOSPITALS." In Molecular Diagnostics and Biosafety. Federal Budget Institute of Science 'Central Research Institute for Epidemiology', 2020. http://dx.doi.org/10.36233/978-5-9900432-9-9-237.

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Poli, Cecilia, and Antonio Pietrabissa. "Black-Box Modelling Approaches for the Prediction of Microbiological Bacterial Growth." In 2006 IEEE Conference on Computer Aided Control System Design, 2006 IEEE International Conference on Control Applications, 2006 IEEE International Symposium on Intelligent Control. IEEE, 2006. http://dx.doi.org/10.1109/cacsd-cca-isic.2006.4777168.

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Poli, Cecilia, and Antonio Pietrabissa. "Black-Box Modelling Approaches for the Prediction of Microbiological Bacterial Growth." In 2006 IEEE International Conference on Control Applications. IEEE, 2006. http://dx.doi.org/10.1109/cca.2006.286158.

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Carpenter, J. F., and C. J. Nalepa. "Bromine-Based Biocides for Effective Microbiological Control in the Oil Field." In SPE International Symposium on Oilfield Chemistry. Society of Petroleum Engineers, 2005. http://dx.doi.org/10.2118/92702-ms.

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Reports on the topic "Microbiological control"

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Gunner, Haim B., Yuthana Limpa-Amara, Beryl S. Bouchard, Philip J. Weilerstein, and Mark E. Taylor. Microbiological Control of Eurasian Watermilfoil. Fort Belvoir, VA: Defense Technical Information Center, June 1990. http://dx.doi.org/10.21236/ada226545.

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Lloyd, Jonathan R. Novel Imaging Techniques, Integrated with Mineralogical, Geochemical and Microbiological Characterization to Determine the Biogeochemical Controls.... Office of Scientific and Technical Information (OSTI), June 2005. http://dx.doi.org/10.2172/893406.

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Lloyd, Jonathan R. Novel Imaging Techniques, Integrated with Mineralogical, Geochemical and Microbiological Characterization to Determine the Biogeochemical Controls.... Office of Scientific and Technical Information (OSTI), June 2004. http://dx.doi.org/10.2172/893690.

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Jonathan R. Lloyd. Novel imaging techniques, integrated with mineralogical, geochemical and microbiological characterizations to determine the biogeochemical controls on technetium mobility in FRC sediments. Office of Scientific and Technical Information (OSTI), February 2009. http://dx.doi.org/10.2172/946786.

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Phillips, Donald, and Yoram Kapulnik. Using Flavonoids to Control in vitro Development of Vesicular Arbuscular Mycorrhizal Fungi. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7613012.bard.

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Vesicular-arbuscular mycorrhizal (VAM) fungi and other beneficial rhizosphere microorganisms, such as Rhizobium bacteria, must locate and infect a host plant before either symbiont profits. Although benefits of the VAM association for increased phosphorous uptake have been widely documented, attempts to improve the fungus and to produce agronomically useful amounts of inoculum have failed due to a lack of in vitro production methods. This project was designed to extend our prior observation that the alfalfa flavonoid quercetin promoted spore germination and hyphal growth of VAM fungi in the absence of a host plant. On the Israeli side of the project, a detailed examination of changes in flavonoids and flavonoid-biosynthetic enzymes during the early stages of VAM development in alfalfa found that VAM fungi elicited and then suppressed transcription of a plant gene coding for chalcone isomerase, which normally is associated with pathogenic infections. US workers collaborated in the identification of flavonoid compounds that appeared during VAM development. On the US side, an in vitro system for testing the effects of plant compounds on fungal spore germination and hyphal growth was developed for use, and intensive analyses of natural products released from alfalfa seedlings grown in the presence and absence of microorganisms were conducted. Two betaines, trigonelline and stachydrine, were identified as being released from alfalfa seeds in much higher concentrations than flavonoids, and these compounds functioned as transcriptional signals to another alfalfa microsymbiont, Rhizobium meliloti. However, these betaines had no effect on VAM spore germination or hyphal growth i vitro. Experiments showed that symbiotic bacteria elicited exudation of the isoflavonoids medicarpin and coumestrol from legume roots, but neither compound promoted growth or germination of VAM fungi in vitro. Attempts to look directly in alfalfa rhizosphere soil for microbiologically active plant products measured a gradient of nod-gene-inducing activity in R. meliloti, but no novel compounds were identified for testing in the VAM fungal system in vitro. Israeli field experiments on agricultural applications of VAM were very successful and developed methods for using VAM to overcome stunting in peanuts and garlic grown in Israel. In addition, deleterious effects of soil solarization on growth of onion, carrot and wheat were linked to effects on VAM fungi. A collaborative combination of basic and applied approaches toward enhancing the agronomic benefits of VAM asociations produced new knowledge on symbiotic biology and successful methods for using VAM inocula under field conditions
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Cahaner, Avigdor, Susan J. Lamont, E. Dan Heller, and Jossi Hillel. Molecular Genetic Dissection of Complex Immunocompetence Traits in Broilers. United States Department of Agriculture, August 2003. http://dx.doi.org/10.32747/2003.7586461.bard.

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Objectives: (1) Evaluate Immunocompetence-OTL-containing Chromosomal Regions (ICRs), marked by microsatellites or candidate genes, for magnitude of direct effect and for contribution to relationships among multiple immunocompetence, disease-resistance, and growth traits, in order to estimate epistatic and pleiotropic effects and to predict the potential breeding applications of such markers. (2) Evaluate the interaction of the ICRs with genetic backgrounds from multiple sources and of multiple levels of genetic variation, in order to predict the general applicability of molecular genetic markers across widely varied populations. Background: Diseases cause substantial economic losses to animal producers. Emerging pathogens, vaccine failures and intense management systems increase the impact of diseases on animal production. Moreover, zoonotic pathogens are a threat to human food safety when microbiological contamination of animal products occurs. Consumers are increasingly concerned about drug residues and antibiotic- resistant pathogens derived from animal products. The project used contemporary scientific technologies to investigate the genetics of chicken resistance to infectious disease. Genetic enhancement of the innate resistance of chicken populations provides a sustainable and ecologically sound approach to reduce microbial loads in agricultural populations. In turn, animals will be produced more efficiently with less need for drug treatment and will pose less of a potential food-safety hazard. Major achievements, conclusions and implications:. The PI and co-PIs had developed a refined research plan, aiming at the original but more focused objectives, that could be well-accomplished with the reduced awarded support. The successful conduct of that research over the past four years has yielded substantial new information about the genes and genetic markers that are associated with response to two important poultry pathogens, Salmonella enteritidis (SE) and Escherichia coli (EC), about variation of immunocompetence genes in poultry, about relationships of traits of immune response and production, and about interaction of genes with environment and with other genes and genetic background. The current BARD work has generated a base of knowledge and expertise regarding the genetic variation underlying the traits of immunocompetence and disease resistance. In addition, unique genetic resource populations of chickens have been established in the course of the current project, and they are essential for continued projects. The US laboratory has made considerable progress in studies of the genetics of resistance to SE. Microsatellite-marked chromosomal regions and several specific genes were linked to SE vaccine response or bacterial burden and the important phenomenon of gene interaction was identified in this system. In total, these studies demonstrate the role of genetics in SE response, the utility of the existing resource population, and the expertise of the research group in conducting such experiments. The Israeli laboratories had showed that the lines developed by selection for high or low level of antibody (Ab) response to EC differ similarly in Ab response to several other viral and bacterial pathogens, indicating the existence of a genetic control of general capacity of Ab response in young broilers. It was also found that the 10w-Ab line has developed, possibly via compensatory "natural" selection, higher cellular immune response. At the DNA levels, markers supposedly linked to immune response were identified, as well as SNP in the MHC, a candidate gene responsible for genetic differences in immunocompetence of chickens.
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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Or, Dani, Shmulik Friedman, and Jeanette Norton. Physical processes affecting microbial habitats and activity in unsaturated agricultural soils. United States Department of Agriculture, October 2002. http://dx.doi.org/10.32747/2002.7587239.bard.

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experimental methods for quantifying effects of water content and other dynamic environmental factors on bacterial growth in partially-saturated soils. Towards this end we reviewed critically the relevant scientific literature and performed theoretical and experimental studies of bacterial growth and activity in modeled, idealized and real unsaturated soils. The natural wetting-drying cycles common to agricultural soils affect water content and liquid organization resulting in fragmentation of aquatic habitats and limit hydraulic connections. Consequently, substrate diffusion pathways to soil microbial communities become limiting and reduce nutrient fluxes, microbial growth, and mobility. Key elements that govern the extent and manifestation of such ubiquitous interactions include characteristics of diffusion pathways and pore space, the timing, duration, and extent of environmental perturbations, the nature of microbiological adjustments (short-term and longterm), and spatial distribution and properties of EPS clusters (microcolonies). Of these key elements we have chosen to focus on a manageable subset namely on modeling microbial growth and coexistence on simple rough surfaces, and experiments on bacterial growth in variably saturated sand samples and columns. Our extensive review paper providing a definitive “snap-shot” of present scientific understanding of microbial behavior in unsaturated soils revealed a lack of modeling tools that are essential for enhanced predictability of microbial processes in soils. We therefore embarked on two pronged approach of development of simple microbial growth models based on diffusion-reaction principles to incorporate key controls for microbial activity in soils such as diffusion coefficients and temporal variations in soil water content (and related substrate diffusion rates), and development of new methodologies in support of experiments on microbial growth in simple and observable porous media under controlled water status conditions. Experimental efforts led to a series of microbial growth experiments in granular media under variable saturation and ambient conditions, and introduction of atomic force microscopy (AFM) and confocal scanning laser microscopy (CSLM) to study cell size, morphology and multi-cell arrangement at a high resolution from growth experiments in various porous media. The modeling efforts elucidated important links between unsaturated conditions and microbial coexistence which is believed to support the unparallel diversity found in soils. We examined the role of spatial and temporal variation in hydration conditions (such as exist in agricultural soils) on local growth rates and on interactions between two competing microbial species. Interestingly, the complexity of soil spaces and aquatic niches are necessary for supporting a rich microbial diversity and the wide array of microbial functions in unsaturated soils. This project supported collaboration between soil physicists and soil microbiologist that is absolutely essential for making progress in both disciplines. It provided a few basic tools (models, parameterization) for guiding future experiments and for gathering key information necessary for prediction of biological processes in agricultural soils. The project sparked a series of ongoing studies (at DTU and EPFL and in the ARO) into effects of soil hydration dynamics on microbial survival strategy under short term and prolonged desiccation (important for general scientific and agricultural applications).
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