منابع مشابه
Efficacy of a water-based disinfectant on reduction of egg shell bacterial contamination
SÜ Veteriner Fakültesi Yumurtacı Tavuk Çiftliğinden elde edilen yumurtalarda su bazlı dezenfektanla püskürtme tarzında muamelenin kontaminant bakteri sayısına etkisi ölçüldü. Toplam 80 yumurta kullanıldı. Kontrol ve PotoClean® ile dezenfekte edilen uygulama grubu yumurtalarında aerobik ve Gram negatif bakteri sayıları konvansiyonel teknikler ile belirlendi. Aerobik ve Gram negatif bakteri sayıl...
متن کاملBacterial Disinfectant Efficacy Using Flow Cytometry
Flow cytometry is a rapid method to quantitate live and dead bacteria in a sample.1-4 It can be used to measure the efficacy of antimicrobial compounds by exposing organisms to the disinfectant and subsequently staining with permeant and impermeant DNA dyes. Test organism viability, measured using a 30-minute flow cytometry assay, showed comparable sensitivity with a standard 48-hour plate coun...
متن کاملBacterial contamination of food.
Man is a creature of his environment. He shares its hazards with many other living organisms and for most of the time achieves a measure of peaceful coexistence with them. But the balance is a delicate one, and very minor changes, such as an imperceptible rise in humidity or fall in temperature, may upset it surprisingly (Christie, 1971-2). Man is also a great manipulator of his environment and...
متن کاملEvaluations of Detection Methods of Bacterial Contamination in Platelet Components
Platelet components (PCs) have widespread applications in clinical cases. Since PCs store in room temperature (between 20-24°C), they are susceptible to bacterial contamination. There are varied approaches for identifying bacterial contamination in PCs. These methods categorized into two groups: Firstly, culture based methods and secondly, non-culture based methods. Both of them have a coup...
متن کاملFrequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011)
Abstract Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30) were ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: BMJ
سال: 1969
ISSN: 0959-8138,1468-5833
DOI: 10.1136/bmj.3.5661.57