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Journal articles on the topic 'Microbiological industry'

Author: Grafiati

Published: 28 May 2022

Last updated: 30 July 2025

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1

Olabisi, Olagoke, Abdul Razzag Al-Shamari, Saleh Al-Sulaiman, Amer Jarragh, and Ashok Mathew. "Ranking Asset Integrity Risk of Oilfield Water Handling Systems." Materials Performance 56, no. 12 (2017): 58–62. https://doi.org/10.5006/mp2017_56_12-58.

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Microbiologically influenced corrosion is the degradation of a material under the influence of environmental factors complicated by the metabolic activities of microorganisms. Microbiological attack on process equipment used in the petroleum industry results in increased operating expenses and reduced income.

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2

Eckert, Richard, and Torben Lund Skovhus. "Using Molecular Microbiological Methods to Investigate MIC in the Oil and Gas Industry." Materials Performance 50, no. 8 (2011): 50–54. https://doi.org/10.5006/mp2011_50_8-50.

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The application of molecular microbiological methods for solving microbiologically influenced corrosion (MIC) problems has only recently begun to see broader application in the oil and gas industry. This article covers diagnosing MIC, the layers of technology required to perform the work, and how these techniques permit optimizing mitigation strategies for oil field microbes.

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Consuelo, L. Sousa, A. Freitas Jos, F. H. Loureno Lcia, A. F. Araujo Eder, and Regina S. Peixoto Joele Maria. "Microbiological contamination of surfaces in fish industry." African Journal of Microbiology Research 8, no. 5 (2014): 425–31. http://dx.doi.org/10.5897/ajmr2013.6319.

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4

Syposs, Zoltán, Olivér Reichart, and László Mészáros. "Microbiological risk assessment in the beverage industry." Food Control 16, no. 6 (2005): 515–21. http://dx.doi.org/10.1016/j.foodcont.2004.01.013.

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5

Olabisi, Olagoke, Amer Jarragh, and Ashok Mathew. "Ranking Asset Integrity of Oilfield-Water Systems in Two Production Lifecycles." Materials Performance 59, no. 2 (2020): 38–44. https://doi.org/10.5006/mp2020_59_2-38.

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Microbiologically influenced corrosion is the degradation of a material under the influence of environmental factors complicated by the metabolic activities of microorganisms. Microbiological attack on process equipment used in the petroleum industry results in increased operating expenses and reduced income. This article discusses treatment options for various production streams to prevent corrosion and downtime of assets.

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6

Abud, Hélen Baptista, Erick Eduardo da Silveira, Elaine Berges da Silva, Antônio Francisco da Silva Lisboa-Neto, Amilton Cesar dos Santos, and Caio Biasi. "Validation of cleaning procedures and sanitization of equipment in the fish industry by microbiological analysis." Brazilian Journal of Biological Sciences 5, no. 9 (2018): 69–74. http://dx.doi.org/10.21472/bjbs.050907.

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Data by the Pan-American Health Organization show that the death of about two million people a year and over 200 types of diseases are associated with increasing food contamination. Several types of technology and extensive legislation have been developed and targeted to this issue to reduce food microbiological load to safer levels and meet the expectations of increasingly demanding consumers. Current research investigates the process of sanitization of equipment and utensils in the fish industry by microbiological analyses. The study was conducted in a fish industry, installed in São Roque,

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7

Kilsby, D. C. "MICROBIOLOGICAL QUALITY ASSURANCE PROCEDURES IN THE FOOD INDUSTRY." British Food Journal 90, no. 2 (1988): 70. http://dx.doi.org/10.1108/eb011812.

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8

Gunaseelan., R*and Viswanathan. T. "MICROBIOLOGICAL EVALUATION OF NITROGEN GAS IN PHARMACEUTICAL INDUSTRY." Indo American Journal of Pharmaceutical Sciences 04, no. 11 (2017): 4569–72. https://doi.org/10.5281/zenodo.1069133.

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Nitrogen gases are used at different stages of the pharmaceutical manufacturing process for several applications. Nitrogen gas sampling for microorganisms plays vital part in the contamination control. The aim of the work was to evaluate the aerobic and anaerobic microbial count in nitrogen gas during drug manufacturing process. The Nitrogen samples were collected at two different sites about 1000 liters of air sampled by using M-Air- T air sampler and petri plates containing soya bean casein digest agar used for sampling. The processed plates were incubated for aerobic microbial count at 20-2

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9

Li, Lu, and Cheng Wang. "Microbiological Risk Assessment and Its Use in Food Industry." International Journal of Biology and Life Sciences 2, no. 1 (2023): 14–16. http://dx.doi.org/10.54097/ijbls.v2i1.5163.

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Risk assessment is a novel approach, which is the estimation of the impact of hazards and the identification of components. The process in risk assessment is hazard identification, hazard characterisation, exposure assessment and risk characterisation. As a means of hazard evaluation, microbiological risk assessment links food and risk factors, such as food-borne bacteria, through data to predict their hazards relatively accurately and reliably, thereby reducing their impact on public health. This study mainly introduces the scientific information about risk assessment and the quantitative mic

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10

Płaza, Grażyna, Varenyam Achal, and Deepika Kumari. "Microbiological Risk Assessment and Bioprocess Engineering." Multidisciplinary Aspects of Production Engineering 1, no. 1 (2018): 233–39. http://dx.doi.org/10.2478/mape-2018-0030.

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Abstract The Europe 2020 strategy (European Commission, 2010) calls a bioeconomy as a key element for smart and green growth in Europe. The development of a greener and more resource-efficient economy gives rise to new technologies and materials, which in turn may result in increased exposure to biological agents or combinations of different potentially harmful factors. For example, the expanding recycling industry employs an increasing number of workers which have to face various health problems (pulmonary, gastrointestinal and skin problems) as a result of exposure to biological agents such

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11

Chatterjee, S. S., and K. C. Banerjee. "Mechanisms and Control of Microbiological Corrosion in Petroleum Industry." Key Engineering Materials 20-28 (January 1991): 717–26. http://dx.doi.org/10.4028/www.scientific.net/kem.20-28.717.

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12

Cansian, Rogério Luis, Salete Teresa Radeski Floriani, and Eunice Valduga. "Microbiological analysis of critical points in the chicken industry." Brazilian Archives of Biology and Technology 48, no. 3 (2005): 403–6. http://dx.doi.org/10.1590/s1516-89132005000300011.

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This work is focused on identifying microbial contamination in the scalding asepsis and cooling processes as well as in fresh sausages obtained. Salmonella was identified in two scald water samples but was absent in the water from chiller and in the final product, which might be explained in terms of chlorine addition and temperature reduction. The analysis revealed that MPN of Escherichia coli was in the range of <1-11/mL in the scald water and <1-64/mL in the chiller. Aeromonas sp. count showed 5 to 3.5x10¹ CFU/mL in the scald water and 9 to 3.7x10² CFU/mL in the chiller, probably due

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13

Bennett, Chris. "The control of microbiological problems in the paper industry." International Biodeterioration 24, no. 4-5 (1988): 381–86. http://dx.doi.org/10.1016/0265-3036(88)90024-3.

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14

Dubinskaya, F. E., Zh S. Fainberg, and I. A. Markov. "Cleaning exhaust gases of microbiological and medical industry plants." Chemical and Petroleum Engineering 28, no. 2 (1992): 128–30. http://dx.doi.org/10.1007/bf01148838.

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15

Ambrus, Gabor. "ChemInform Abstract: Microbiological Research for the Hungarian Pharmaceutical Industry." ChemInform 32, no. 50 (2010): no. http://dx.doi.org/10.1002/chin.200150274.

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16

Cates, Jeff. "New quarantine criteria for microbiological laboratories." Microbiology Australia 29, no. 2 (2008): 74. http://dx.doi.org/10.1071/ma08074.

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The Australian Quarantine Inspection Service (AQIS) has developed new systems to enhance quarantine controls and procedures for containment facilities. AQIS engaged stakeholders throughout the development process to ensure the strengthened requirements would impose a minimal burden on industry while maintaining quarantine integrity.

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17

Kovaleva, Olga, and Natalia Sannikova. "Microbiological treatment system of storage ponds." E3S Web of Conferences 135 (2019): 01007. http://dx.doi.org/10.1051/e3sconf/201913501007.

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One of the main sources of water pollution is industry, including food production enterprises. Wastewater of this industry is intensively polluted with easily decomposable organic substances, which can cause great damage to water bodies. Existing wastewater treatment technologies are extremely energy-consuming due to deficiencies in the analysis of the composition of liquid media, which can reveal an excess of maximum permissible concentrations of not more than ten percent of the total amount of normalized pollution. In the present paper, data on the existing wastewater discharge obtained by t

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18

McDonnell, Gerald, Hal Baseman, and Lena Cordie-Bancroft. "Words Matter: A Commentary and Glossary of Definitions for Microbiological Quality." Biomedical Instrumentation & Technology 55, no. 4 (2021): 143–64. http://dx.doi.org/10.2345/0890-8205-55.4.143.

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Abstract In the design, control, and regulation of the manufacturing and supply of microbiologically controlled devices (including sterile devices) and drug products (including cleaning, disinfection, and sterilization processing and/or aseptic process manufacturing), different terms and/or definitions are often used for similar processes or applications internationally. With product innovations (including combination products and cell-based therapy) and global regulatory influences, there is a growing need to harmonize these definitions. The objective of the Kilmer Regulatory Innovation micro

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19

Frieben, William. "The Effect of Cleanroom Design and Manufacturing Systems on the Microbiological Contamination of Aseptically Filled Products." Journal of the IEST 28, no. 3 (1985): 25–27. http://dx.doi.org/10.17764/jiet.1.28.3.3053399m714835n1.

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Although cleanroom technology is employed in both the microelectronics and the pharmaceutical industry, the objectives of the two industries are different. The microelectronics industry is concerned about very small particles (i.e. &lt; 0.3μm) in the manufacturing environment and often spends large amounts of money to control pariculate matter in the environment. The pharmaceutical industry, on the other hand, directs its efforts toward minimizing the risk of microbiological contamination. While the cleanroom extremes employed by the microelectronics industry certainly would not harm the q

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20

Labazava, I. E., E. I. Kozeltsava, and E. A. Piatrova. "QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS." Food Industry: Science and Technology 13, no. 4(50) (2020): 95–102. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-95-102.

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The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa. One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriologica

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21

Murphy, Marie, Brian L. Bell, James Moshi, et al. "Microbiological Control for Affinity Capture Chromatography Processing: An Industry Perspective." PDA Journal of Pharmaceutical Science and Technology 72, no. 2 (2018): 213–21. http://dx.doi.org/10.5731/pdajpst.2017.008045.

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22

KARR, KELLY J., ELIZABETH A. E. BOYLE, CURTIS L. KASTNER, et al. "Standardized Microbiological Sampling and Testing Procedures for the Beef Industry†." Journal of Food Protection 59, no. 7 (1996): 778–80. http://dx.doi.org/10.4315/0362-028x-59.7.778.

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Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens, Escherichia coli O157:H7

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23

D'Ugo, Emilio, Stefania Marcheggiani, Anna Maria D'Angelo, et al. "Microbiological water quality in the medical device industry in Italy." Microchemical Journal 136 (January 2018): 293–99. http://dx.doi.org/10.1016/j.microc.2016.12.012.

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24

Maria Rosiki Conti, Francisca. "COMPARISON OF MICROBIOLOGICAL ANALYSIS METHODS IN THE SOFT DRINK INDUSTRY." Journal of Interdisciplinary Debates 4, no. 01 (2023): 09–21. http://dx.doi.org/10.51249/jid.v4i01.1251.

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Water is essential for living beings. It is also one of the main means of transporting contaminants such as pathogenic bacteria. Therefore, water quality must meet basic requirements so that it can be consumed by the population and for use in industries. The objective of this work was to carry out a comparison of two analysis methods (Petrifilm® and Chromogenic Substrate) of water in the beverage industry, contributing to the validation study of the Petrifilm® method for analysis of process water for coliform microorganisms. Currently, only the Chromogenic Substrate method is validated by the

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25

Chorna, Olha, and Roman Baitsar. "THE IMPACT OF COMPLEX ECOSYSTEMS IN THE FOOD INDUSTRY." Measuring Equipment and Metrology 85, no. 3 (2024): 42–46. http://dx.doi.org/10.23939/istcmtm2024.03.042.

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Today, in food safety, one of the most difficult to identify by visual methods, without accredited methodological practices, is microbiological contamination, which carries a risk of product quality reduction and a high risk of consumer poisoning by pathogenic microorganisms. This type of contamination can pose a significant threat to the health of the consumer and incur both reputational and financial losses for the manufacturer. In a highly competitive food manufacturing environment, manufacturers must pay attention to the risks that affect them.

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26

SCHAERTEL, B. J., and RUTH FIRSTENBERG-EDEN. "Biosensors in the Food Industry: Present and Future." Journal of Food Protection 51, no. 10 (1988): 811–20. http://dx.doi.org/10.4315/0362-028x-51.10.811.

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Food microbiologists are not yet able to monitor food and beverage production on-line with a device as simple and straight-forward as a pH meter. Most microbiological evaluations are limited by traditional labor intensive and time-consuming plating techniques. Test results are usually obtained after the product has left the manufacturer. The commercial development of biosensors for food analysis appears to be a long-term realization, however food microbiological and quality testing could benefit from the automation implicit in sensor technology. Current and future developments may include a mi

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27

Przepiórkowska, A., M. Prochoń, M. Zaborski, Z. Żakowska, and M. Piotrowska. "Biodegradable Protein-Containing Elastomeric Vulcanizates." Rubber Chemistry and Technology 78, no. 5 (2005): 868–78. http://dx.doi.org/10.5254/1.3547919.

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Abstract The effects of leather powders, chrome tanned leather powders and keratin were studied on properties of the synthetic isoprene rubber IR and the microbiological decomposition of the resulting proteinous-elastomeric composites. The proteins were obtained from the waste of the leather industry. The incorporation of proteins into the mixes of synthetic 1,4-cis-polyisoprene provides increased recaptivities to microbiological decomposition.

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Kryuk, Roman, Mukhim-Zade Mukhsin, Marina Kurbanova, and Viktoria Kryuk. "Biosensors in Food Industry." BIO Web of Conferences 64 (2023): 01006. http://dx.doi.org/10.1051/bioconf/20236401006.

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One of the main challenges the food industry has to deal with is the growing need for fast and cost-effective methods of detecting allergens and pathogens in foods. Biosensors provide an express method of detecting pathogens, allergens, and pesticide residues in food products. In addition, they can detect contaminants, verify food composition, and define its freshness. As a rule, only qualified experts in food science and agriculture can conduct chemical and microbiological analyses, which are expensive and time-consuming because of long sampling or pre-treatment procedures. Biosensors can opt

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29

Dobeic, Martin. "Ozone as a disinfectant in the food industry." Meso 19, no. 4 (2017): 346–52. http://dx.doi.org/10.31727/m.19.4.1.

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In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

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30

Raghuprakash P, Gowrav M P, Gangadharappa H V, and Hemanth Kumar S. "Rapid microbiological testing method." International Journal of Research in Pharmaceutical Sciences 11, no. 3 (2020): 3927–32. http://dx.doi.org/10.26452/ijrps.v11i3.2582.

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Classical microbiological methods currently have unacceptably long cycle times. Rapid microbiological strategies are accessible within the marketplace for about 10 years and are mostly used in the clinical laboratory and in food industries. However, their reapplication in the pharma industry has wide range of advantage. A comparison with ancient strategies to be conjointly performed. During this review, data concerning the validation of RMM strategies described within the document was given in addition as proof of the issue of validation of those strategies. A comparison with ancient strategie

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31

De la Torres–Moreira, José Alberto, Milton Andrés Montalvo–Lozada, Joel Oswaldo Meza–Barrezueta, Verónica Gabriela Rivadeneyra–Espín, Kleber Alejandro Gallegos–Guerra, and Kimberley Katiusca Villamarin. "Evaluation of the physicochemical and microbiological quality of raw milk in the dairy industry of Napo, Ecuador." Revista Científica de la Facultad de Ciencias Veterinarias 35, no. 2 (2025): 10. https://doi.org/10.52973/rcfcv-e35666.

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This document focuses on raw milk’s physicochemical and microbiological attributes in Napo Province, Ecuador. They explained the problem of insufficient monitoring of quality control systems for raw dairy, emphasizing microbiological parameters that influenced its safety, compositional factors, and the degree of microbial activity. These parameters are necessary to improve Ecuador’s dairy industry and international competitiveness. The study’s objective focused on determining the value of the physicochemical and microbiological parameters of fat, protein, total solids, non–fat solids, SCC, and

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32

Bello, Antonio Roberto Crystal, Dejanira de Franceschi de Angelis, and Roberto Naves Domingos. "Microbiological and physicochemical treatments applied to metallurgic industry aiming water reuse." Brazilian Archives of Biology and Technology 51, no. 2 (2008): 391–97. http://dx.doi.org/10.1590/s1516-89132008000200020.

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A study was conducted on the reuse of the water in a system composed of a sewage treatment plant (STP) using prolonged aeration with activated sludge and a compact water treatment plant (CWTP) in a metallurgic industry. The processes for obtaining the water for reuse were microbiological and physicochemical. The domestic sewage was then pumped to the STP, where biological flocks were formed and clarified water was obtained. The efficiency of the microbiological process in the STP was evaluated for removal of biochemical oxygen demand (BOD), chemical oxygen demand (COD) and sedimentary solids (

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33

Arisov, Aleksandr, Artem Leyvy, Ekaterina Kryukova, Natalia Zavorokhina, and Ekaterina Pastushkova. "Raw material safety as one of the factors of sustainable development of the food industry." E3S Web of Conferences 208 (2020): 01010. http://dx.doi.org/10.1051/e3sconf/202020801010.

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One of the trends in the development of the public catering market in the Ural region is the emergence of new “players”, which leads to increased competition. The use of crushed sprouted grain in public catering products can increase the competitiveness of enterprises, because in the field of public catering, the trend towards healthy eating continues, one of the directions of which is grain germination. The seeds germinate in a humid environment. They have a high content of carbohydrates (in particular starch) and are not always under the lights, which contributes to the reproduction of micro

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34

Calvert, N., L. Murphy, A. Smith, D. Copeland, and M. Knowles. "A hotel-based outbreak of Salmonella enterica subsp. Enterica serovar Enteritidis (Salmonella Enteritidis) in the United Kingdom, 2006." Eurosurveillance 12, no. 3 (2007): 3–4. http://dx.doi.org/10.2807/esm.12.03.00689-en.

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An outbreak of food-borne Salmonella Enteritidis PT4 occurred in Cumbria, in north-west England, in the summer of 2006. Fifteen people, all with positive stool samples, met the case definition; three of these were admitted to hospital, including one patient who died. Preliminary investigations suggested a link to a meal served at a local hotel. A case control study was implemented, together with microbiological and environmental investigations. Fifteen microbiologically confirmed cases and 27 unmatched controls were included in the study, controls being randomly selected from people who had ea

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35

VIATOR, CATHERINE L., SHERYL C. CATES, SHAWN A. KARNS, MARY K. MUTH, and GARY NOYES. "Food Safety Practices in the Egg Products Industry." Journal of Food Protection 79, no. 7 (2016): 1210–15. http://dx.doi.org/10.4315/0362-028x.jfp-15-520.

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ABSTRACT We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advan

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36

Premier, R., J. Jaeger, and B. Tomkins. "MICROBIOLOGICAL QUALITY CONSIDERATIONS FOR THE READY-TO-EAT FRESH PRODUCE INDUSTRY." Acta Horticulturae, no. 746 (August 2007): 25–32. http://dx.doi.org/10.17660/actahortic.2007.746.1.

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37

KYRIAKIDES, ALEC. "ATP bioluminescence applications for microbiological quality control in the dairy industry." International Journal of Dairy Technology 45, no. 4 (1992): 91–93. http://dx.doi.org/10.1111/j.1471-0307.1992.tb01790.x.

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38

Misra, N. N., and Cheorun Jo. "Applications of cold plasma technology for microbiological safety in meat industry." Trends in Food Science & Technology 64 (June 2017): 74–86. http://dx.doi.org/10.1016/j.tifs.2017.04.005.

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39

Membré, Jeanne-Marie, and Géraldine Boué. "Quantitative microbiological risk assessment in food industry: Theory and practical application." Food Research International 106 (April 2018): 1132–39. http://dx.doi.org/10.1016/j.foodres.2017.11.025.

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40

Magarey, RC. "Microbiological aspects of sugarcane yield decline." Australian Journal of Agricultural Research 47, no. 3 (1996): 307. http://dx.doi.org/10.1071/ar9960307.

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Sugarcane is an important Australian crop earning over $1.8 billion in export revenue annually. The crop is grown as a monoculture, and much of the production area has been continually cropped for over 60 years. Increasing production trends plateaued in the 1970s and soil based constraints now reduce industry income by $200~1 annually. The condition, termed sugarcane yield decline (YD), is similar to replant diseases in other crops. Large growth responses to soil fumigation, soil solarisation, and the application of fungicides, suggest that soil microbiology is intimately involved. Research ha

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Doronichev, D. A. "Analysis of the fermented sausages safety and directions for quality improvement." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 6 (May 20, 2022): 420–24. http://dx.doi.org/10.33920/igt-01-2206-07.

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The meat industry is a large manufacturing industry. The sausage market is extensive both in Russia and in the world as a whole. It is necessary to control the safety of sausages, including fermented ones. There are various methods for monitoring microbiological safety. The most effective method is histological analysis.

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BOCKELMANN, B. VON. "SOME ASPECTS ON GMPs IN FOOD INDUSTRY." Acta agriculturae Slovenica. Suplement, no. 24 (March 15, 1996): 165–70. http://dx.doi.org/10.14720/aas-s.1996.24.19746.

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Good manufacturing practices (GMPs) intend to safeguard the production of food products thus rendering the operation more effective. GMPs have a very wide scope, including the environment in which the factory is placed, the premises, the building, product flow, management, organisation, equipment, the installation of the equipment, quality control, and quality assurance. Avoidance of unnecessary chemical, physical, and microbiological contamination is possible only if the above factors are considered. Some aspects on above subjects are discussed, including a very short presentation of the HACC

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43

RUSU, Oana Raluca, Alina BORȘ, Viorel-Cezar FLORIȘTEAN, and Gheorghita VLAD. "THE IMPACT OF MICROBIOLOGICAL CRITERIA ON ENSURING FOOD SAFETY." Scientific Papers Journal VETERINARY SERIES 67, no. 2 (2024): 68–71. https://doi.org/10.61900/spjvs.2024.02.14.

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Microbiological criteria play a pivotal role in ensuring food safety by establishing acceptable limits for the presence of pathogenic microorganisms in food products. These criteria are particularly important in high-risk food categories such as meat, seafood, and ready-to-eat products. This article reveals the role of microbiological criteria in food safety management, focusing on their integration into HACCP (Hazard Analysis Critical Control Points) systems, their legal framework within the European Union, and their practical implementation in food production. Using case studies and industry

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Stanisławska, A. "Bacterial Nanocellulose as a Microbiological Derived Nanomaterial." Advances in Materials Science 16, no. 4 (2016): 45–57. http://dx.doi.org/10.1515/adms-2016-0022.

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Abstract Bacterial nanocellulose (BNC) is a nanofibrilar polymer produced by strains such as Gluconacetobacter xylinus, one of the best bacterial species which given the highest efficiency in cellulose production. Bacterial cellulose is a biomaterial having unique properties such as: chemical purity, good mechanical strength, high flexibility, high absorbency, possibility of forming any shape and size and many others. Such a large number of advantages contributes to the widespread use of the BNC in food technology, paper, electronic industry, but also the architecture in use. However, the grea

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45

Loftus, Steven. "A ‘Cultural’ Change in Detecting Microbiological Activity." Materials Performance 57, no. 6 (2018): 50–52. https://doi.org/10.5006/mp2018_57_6-50.

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Culture-based methods involving bacteria culturing in artificial growth media have long been established as the standard technique for estimating bacterial numbers in oilfield systems. The reliability of such techniques has been debated because the culture media selected only allow the growth of bacteria able to use the nutrients provided. Molecular microbiological methods (MMM) are becoming more commonly used as an alternative. Compared to traditional culture-dependent methods, MMM provide a faster and more reliable means of rapid identification and quantification of all microorganisms presen

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Eckert, Richard B., and Torben Lund Skovhus. "Pipeline Failure Investigation: Is it MIC?" Materials Performance 58, no. 2 (2019): 40–43. https://doi.org/10.5006/mp2019_58_2-40.

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The investigation of pipeline corrosion failures, including those caused by microbiologically influenced corrosion (MIC), requires multiple lines of evidence to identify causative mechanisms and contributing factors. The types of evidence needed for the corrosion analysis include information about the design and history of operation of the asset; the physical, environmental, and metallurgical conditions present where corrosion is observed; and microbiological conditions. Next, this information is integrated and analyzed to assess whether biotic or abiotic processes were responsible for the fai

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Marri, Nicla, Francesca Losito, Loris Le Boffe, et al. "Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk." Foods 9, no. 9 (2020): 1186. http://dx.doi.org/10.3390/foods9091186.

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The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony-forming units in milk samples according to International Organization for Standardization (ISO) No. 4833-1:2013. The aim of

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Glišić, Slobodan, Momčilo Conić, and Miodrag Šmelcerović. "MICROBIOLOGICAL ACTIVITY OF SILVER NANOPARTICLES STABILIZED WITH DEXTRAN DERIVATIVES." MEDIS – International Journal of Medical Sciences and Research 2, no. 1 (2023): 1–12. http://dx.doi.org/10.35120/medisij020101g.

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The paper shows the microbiological activity of silver nanoparticles (AgNPs) stabilized with dextran derivatives with carbox-ymethyl dextran (CMD) and dextran sulfate (DS). Non-toxic, green procedures for the synthesis of AgNPs with CMD, DS were developed. The increasing application of silver nanoparticles in many areas, especially favors the so-called non-toxic, i.e. “green” synthesis procedures. Unlike physical and chemical synthetic methods, green synthesis has a number of advantages: lower energy consumption, simple execution, costs are reduced, use of non-toxic chemicals as reducing and s

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BELOUS, Madalina, Adriana AMFIM, and Violeta Elena SIMION. "FOOD DEFNSE, FOOD SAFETY AND FOOD INDUSTRY." Scientific Papers Journal VETERINARY SERIES 66, no. 3 (2023): 44–47. http://dx.doi.org/10.61900/spjvs.2023.03.08.

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The potential of this study is to investigate issues regarding potential application of Food Defense concepts for Food Industry. According to Larson (2023), consumers face the risk that their food is unsafe because of natural and accidental contamination (traditional food safety problems) or deliberate contamination (food defense problems). Food Safety refers to a potential accidental hazard (physical, chemical, or microbiological) that may occur and Food Defense concerns a hazard that may be intentionally introduced, including by acts of terrorism. The study is based on exploratory research.

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Costa, Patrícia Dolabela, Nélio José de Andrade, Frederico José Vieira Passos, Sebastião César Cardoso Brandão, and Carolina Gonçalves Freire Rodrigues. "ATP - bioluminescence as a technique to evaluate the microbiological quality of water in food industry." Brazilian Archives of Biology and Technology 47, no. 3 (2004): 399–405. http://dx.doi.org/10.1590/s1516-89132004000300010.

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ATP-bioluminescence was used to evaluate the microbiological quality of water samples collected from the water supply, the water treatment system and from a dairy plant, including ammonia-cooling water and industrial water. For industrial water, there was relation between the ATP-bioluminescence technique and microbial count. There were no differences (p>0.05) between water supply and ammonia-cooling water samples for total and free ATP concentrations nor for the microbial counts. Different microbial ATP concentrations were found for these water samples. The results suggested that the physi

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