نتایج جستجو برای: reducing microbial load
تعداد نتایج: 491002 فیلتر نتایج به سال:
To evaluate the dimensional changes after disinfection of elastomeric impression materials with Ozone water, sodium hypochlorite, and autoclave method. A total 40 impressions were made divided into 4 groups according to type sterilization method used (Group 1: Control without use disinfectant, Group 2: Autoclave, 3: 4: ozone water method) 10 in each group. Impression group contaminated Pseudomo...
A newly developed rapid microbial ATP bioluminescence test (R-mATP) was shown to be an adequate means to assay the microbial load of poultry carcasses. This assay utilizes differential extraction and filtration to separate somatic from microbial ATP in a very rapid timeframe. The assay requires approximately 5 min to complete; approximately 3.5 min to sample and 90 s analytical time. Correlatio...
Background: The vegetables provide important nutrients to human beings. Nevertheless, contaminated vegetables can cause health problems because of their microbial load. The aim of this study was to assess the microbial quality of three main leafy vegetables cultivated and consumed at Porto-Novo in Republic of Benin. Methods: Totally, 36 samples of amaranth, nightshade, and lettuce were taken f...
Background and Objective: The purpose of this cross-sectional study is to evaluate the microbial contamination of food-handlers' hands and food contact surfaces in food preparation and distribution centers. Materials and Methods: This study was performed in 2019 in Fardis city of Alborz province. In this study, 100 samples of food contact surfaces and 48 samples of staff hands were collected f...
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 ...
background and objectives: with regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. materials and methods: agar dilution method was employed in order to determine the m...
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