Predicting thermal inactivation in media of different pH of Salmonella grown at different temperatures.

A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial.

Home-made taramasalad, a traditional Greek appetizer, was inoculated with Salmonella enteritidis supplemented with different concentrations of oregano essential oil (0.0, 0.5, 1.0, 2.0% v/w) and stored at different temperatures (5, 10, 15, 20 degrees C). The product's pH was adjusted from 4.3 to 5.3 with lemon juice. At each combination of the environmental factors, the bacterial counts were mo...

Comparing the Activity and Thermal Inactivation Behavior of Lactoperoxidase in Iranian Cow and Buffalo Milk and Whey

Background: Lactoperoxidase (LPO) is one of the most heat-stable enzymes in milk and its inactivation has been proposed for monitoring thermal processes. The aim of this study was to provide information on activity and thermal inactivation behavior of LPO in Iranian cow and buffalo milk and whey. Methods: Sixty cow and buffalo milk samples were collected. The LPO activity was measured using ...

An investigation of the potency of the infectious bronchitis virus in different, stabilizing media and at various temperatures

Optimizing the process of inactivating influenza virus subtype H9N2 by formalin in the production of killed avian influenza vaccine

Avian influenza is one of the most important diseases in avian industry, which also threats human population. Thus, vaccination is necessary for controlling this viral disease. In this study, killed vaccine of avian influenza subtype H9N2 and formalin solution (for virus inactivation) were used. It is necessary to study the effect of different factors such as formalin concentration, as well as ...

Physicochemical Properties of the Proteolytic Enzyme from the Latex of the Milkweed, Asclepias Speciosa Torr. Some Comparisons with Other Proteases Iii. Kinetics of the Heat Inactivation of Papain, Bromelin, and Asclepain

The study of heat inactivation is often of considerable value in the characterization of proteolytic enzymes. This is true because in most cases these proteases appear to be inactivated at different rates at the same temperature and pH values. Also the determination of the inactivation velocity constants at different temperatures makes it possible to evaluate the critical thermal increment of t...