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Recently, there has been a growing interest in utilizing natural additives in household cleaning products to promote sustainability and reduce chemical usage. Kamias (Averrhoa bilimbi) fruit, known for its acidic properties and potential antimicrobial effects, presents a viable alternative for enhancing the quality and safety of dishwashing liquids. The present study was conducted to utilize Kamias (A. bilimbi) fruit extract as an additive in the production of dishwashing liquid. Physical and microbial tests were performed to ensure the dishwashing liquid's quality, consistency and microbial safety. These tests measured pH, specific gravity, total plate count, Staphylococcus aureus, and Escherichia coli detection. A 4-point Hedonic scale using a modified sensory evaluation tool was used to describe the acceptability of the dishwashing liquid in terms of appearance, fragrance, texture (hand-feel), longevity of suds, degreasing power, and overall quality. The study showed that the appearance (3.50), degreasing power (3.57), and overall quality (3.63) of Kamias fruit extract dishwashing liquid were liked very much. The texture (hand-feel) was interpreted as liked moderately, with a mean value of 3.47. In terms of fragrance (3.40) and lo ngevity of suds (3.20), the Kamias dishwashing liquid was liked moderately. Data also showed that Kamias dishwashing liquid has a pH (7.00 @ 22.20C) in the neutral range and a specific gravity of 1.0290, which indicates its density relative to water. Furthermore, the detected microbial count demonstrated a significantly low microbial load (<10 Est.) as determined by the total plate count data. The absence of S. aureus and E. coli indicated a hygienic state, increasing the sample's safety quotient across various applications. [ABSTRACT FROM AUTHOR]

In this study, a cake formulation has been proposed in which trehalose was applied as a partial sugar replacer at different ratios (0, 25, 50, 75, and 100%) of trehalose to total sugars. The physiochemical, textural, sensory, microbial, and physical properties of the cake samples were investigated. The results indicated that both the moisture content and water activity of trehalose-containing samples were lower than those of the control (0% trehalose). During a 28-day storage period, the peroxide values of trehalose-containing samples were determined, which might be attributed to the antioxidant activity of trehalose. However, trehalose-containing samples exhibited less volume expansion in the baking process. Performing a color analysis revealed that higher trehalose ratios applied to the cake led to an increase in the lightness (L*) and yellowness (b*) values of the cake crumb and crust while it reduced the redness (a*) factor. The sensory analysis scores increased when a moderate amount of trehalose was used. The Scanning Electron Microscopy images indicated that the cake texture was firmer and less porous when the ratio of trehalose to total sugar increased. Additionally, the trehalose-treated samples were determined healthy in terms of microbiological properties during the storage time. Comprehensively, it can be claimed that trehalose is a suitable replacer for sugar in cake production especially when applied partially. [ABSTRACT FROM AUTHOR]

The aim of this work was to produce biscuits from wheat flour substituted with different amounts of wheat sprout powder (2.5–7.5%). The biscuits were subjected to chemical, phytochemical, and microbial evaluations. The crude protein, fat, and ash contents and the energy value of the biscuits increased with increasing percentage of wheat sprout powder. Adding sprouts resulted in higher values of phenolics, alpha-tocopherol, and antioxidant activity. There was no statistically significant difference in the contents of total phenolics and alpha-tocopherol between biscuits supplemented with 5% sprouts and biscuits substituted with 7.5% sprouts. The phenolic content in biscuits containing 7.5% sprouts was 245 mg gallic acid equivalents (GAE)/100 g dm compared with 110 mg GAE/100 g dm in control biscuits. Antioxidant activity was the highest in biscuits substituted with 7.5% sprouts. All levels of substitution of wheat flour with wheat sprouts had an effect on the nutritional properties of biscuits, but the substitution level of 2.5–5% is recommended for the improvement of their sensorial properties. The biscuits produced had a low microbial load and were microbiologically safe. Escherichia coli, Salmonella spp., and sulfite-reduction clostridia were not detected in any sample during the period of investigation from 2 to 60 days of storage. [ABSTRACT FROM AUTHOR]

Purpose: Despite the large number of publications, there is still controversy among clinicians regarding the application of dental lasers for the treatment of chronic periodontitis. This study was therefore conducted to compare clinical and microbial results of nonsurgical periodontal therapy alone or associated with Nd:YAG laser in periodontal pocket healing. Materials and Methods: Forty-eight periodontal pockets in 6 patients suffering from generalized chronic penodontitis were selected. They were treated with nonsurgical periodontal therapy (supra- and subgingival ultrasonic scaling, hand scaling and root planing). The pockets were randomly divided into two groups. For 24 pockets, Nd:YAG laser (Fidelis plus, Fotona, 300 μm fiber, 2 W, 20 Hz, 1 min, 2 times for each site and about 8×105 J per cm²) was applied; in the control group, no laser was applied. Clinical parameters evaluated during this study were: periodontal pocket depth, modified gingival index, bleeding on probing, clinical attachment level, and gingival recession. Microbiological samples from pockets were also examined for Porphyromonas gingivalis and Prevotella intermedia. All patients were followed up for a period of two months. Results: There was significant improvement in all parameters after treatment in both groups, but after one or two months, the laser-treated group showed statistically better results than the control group. Microbial evaluation showed that the laser-treated group had a greater reduction of Prevotella intermedia. Conclusion: This clinical trial indicated that Nd:YAG laser application together with conventional methods provide better clinical and microbial results than those obtained by conventional method alone. [ABSTRACT FROM AUTHOR]

Fish may harbor pathogens on or inside its body when in contaminated environment. Clarias gariepinus and Clarias buthopogon were analyzed to evaluate the likely impact of pollution on the antidrug resistance pattern of their microbial isolates. Different bacterial and fungal counts were observed on the fish organs (skin, muscles and gills). The highest bacterial count was 1,040,000 Cfu/mL while the lowest was 101 Cfu/mL. The highest fungal count obtained was 344,000 Cfu/mL while the lowest was 65 Cfu/mL. Bacterial isolates belonging to genera Bacillus, Clostridium, Alcaligenes, Flavobacterium, Enterobacter and Corynebacterium were obtained from the organs. Also, fungal isolates belonging to the genera Penicillium, Aspergillus, Rhizopus, Monila and Fusarium were isolated. The resistance of isolates from C. gariepinus to drugs was between 50% and 90% with Bacillus species showing the highest resistance. For isolates from C. buthopogon, 40–90% resistance was observed with Alcaligenes faecalis showing highest resistance. Five patterns of multiple drug resistance were observed among the bacterial isolates with antibiotics ranging from 4 to 9. Also, result of fungal isolates showed susceptibility to ketoconazole and resistant to fluconazole and griseofulvin. The public health implications of consuming these fishes are discussed.

There are four new solid complexes of [ZrO(dic) 2 L].nH 2 O, where L = water (H 2 O), dimethylformamide (DMF), pyridine (Py) and triethylamine (Et 3 N) were prepared. The isolated complexes have been characterized with physicochemical and spectroscopic techniques (IR, UV–Vis. and 1 HNMR spectroscopes) as well as thermal analyses. The results supported the formation of the complexes and indicated that diclofenac reacts as a bidentate ligand bound to the Zr (IV) ion through the amino nitrogen and one carboxylato oxygen. The kinetics parameters were calculated using Coats–Redfern and Horowitz–Metzeger methods. The diastereoisomers of each complex has been studied by using the density functional theory (DFT) at the B3LYP/CEP-31G level of theory. All complexes are cis -conformers ( cis -N or cis -O) conformers except the Et 3 N complex existed in trnas conformer as trnas-O. The Py and DMF complexes more polarized than ligand while the H 2 O and Et 3 N complexes less polarized than ligand. The energy gap ΔE (0.144eV) for H 2 O complex is greater than ligand and others complexes, while the ΔE for others complexes (0.112–122eV), so the electronic transition within these complexes is easier than H 2 O complex and free ligand. All complexes are soft (η = 0.056–0.061) except H 2 O complex is hard (η = 0.072). The ligand and their metal complexes were also evaluated for their antibacterial activity against several bacterial species, such as Bacillus Subtilis (B. Subtilis), Staphylococcus aureus (S. aureus ), Nesseria Gonorrhoeae (N. Gonorrhoeae), Pseudomonas aeruginosa (P. aeruginosa) and Escherichia coli (E. coli). [ABSTRACT FROM AUTHOR]

Fish may harbor pathogens on or inside its body when in contaminated environment. Clarias gariepinus and Clarias buthopogon were analyzed to evaluate the likely impact of pollution on the antidrug resistance pattern of their microbial isolates. Different bacterial and fungal counts were observed on the fish organs (skin, muscles and gills). The highest bacterial count was 1,040,000 Cfu/mL while the lowest was 101 Cfu/mL. The highest fungal count obtained was 344,000 Cfu/mL while the lowest was 65 Cfu/mL. Bacterial isolates belonging to genera Bacillus , Clostridium , Alcaligenes , Flavobacterium , Enterobacter and Corynebacterium were obtained from the organs . Also, fungal isolates belonging to the genera Penicillium , Aspergillus , Rhizopus , Monila and Fusarium were isolated. The resistance of isolates from C. gariepinus to drugs was between 50% and 90% with Bacillus species showing the highest resistance. For isolates from C. buthopogon , 40–90% resistance was observed with Alcaligenes faecalis showing highest resistance. Five patterns of multiple drug resistance were observed among the bacterial isolates with antibiotics ranging from 4 to 9. Also, result of fungal isolates showed susceptibility to ketoconazole and resistant to fluconazole and griseofulvin. The public health implications of consuming these fishes are discussed. [ABSTRACT FROM AUTHOR]

A total of 75 random samples of meat products including; luncheon, frankfurter and hot dog (25 of each) were collected from different supermarkets at Cairo Province. All collected samples were subjected to microbiological examination to evaluate the microbiological status these heat treated meat products. The obtained results clarified that the mean value of aerobic bacterial count was 8.9×103 ± 1.1×103 cfu/g for luncheon, 5.2×103 ± 1.3×103 cfu/g for frankfurter and 7.2 ×103 ± 1.2 ×103 cfu/g for hot dog. Also, it was found that 32, 20 and 24% of the examined samples of luncheon, frankfurter and hot dog, respectively had bacterial count more than the permissible limits when compared with EOSQC (2005). The mean value of Enterobacteriaceae count of luncheon was 1.2 × 103 ± 1.7 ×102 cfu/g, for frankfurter 1.9 ×103 ± 2.6 ×102 cfu/g and for hot dog 2.1 × 103 ± 4.8 ×102 cfu/g. Coliform count of luncheon was 9.2×102 ± 1.1×102 cfu/g, for frankfurter 6.8×102 ± 1.4×102 cfu/g and hot dog 8.3×102 ±1.6×102 cfu/g. The rate of isolation of Enteropathogenic E. coli was 36, 48 and 32% of the examined samples of luncheon, frankfurter and hot dog, respectively. Salmonella organisms were recovered from 20, 32 and 40% of the examined samples of luncheon, frankfurter and hotdog, respectively. In addition, fungal evaluation was done via Mould and Yeast Counts. The obtained result indicated that the gram negative coliforms and gram-positive bacteria were present predominantly, and the fungus was the least frequent in the heat treated meat product samples therefore, it is suggested the application of stringent hygiene practices along the food chain. [ABSTRACT FROM AUTHOR]

Thirty samples of freshly slaughtered broiler frame with skin were obtained from small scale poultry processing plant in Cairo and Giza markets. Samples of neck and breast skin were examined for Total colony count, Psychrotrophic count, Staphylococcus aureus count, Coliform Count, presumptive E. coli count and total yeast and mould count. In addition isolation of Salmonella spp. and thermotolerant Campylobater were performed. Lower bacterial counts were recorded in cooked samples, with mean value of 7.6 ± 0.18, 5.68 ± 0.16, 5.12 ± 0.14, 3.6 ± 0.3, 2.3 ± 0.39 and 6.85 ± 0.37 log10 cfu /g in raw samples and 0.91 ± 0.27, 0.74 ± 0.21, 0.56 ± 0.19, 1.1 ± 0.13, < 3 and 2.44 ± 0.12 log10 cfu/g in cooked samples respectively. The incidence of S. aureus, Salmonella and Campylobater jejuni in raw skin samples were 66.7%, 20%, and 56.6%, respectively. While S. aureus was unexpectedly isolated from cooked samples. Fat content was estimated by using Sohexelt method and fatty acids content of methylester were determined.

Background Microbial evaluation plays a very important role in food quality evaluation. By providing spectral information relevant to microbial attributes, spectroscopy technology has been introduced and applied for microbial quality evaluation of food products in a rapid and non-destructive way. By mining different range spectral data with appropriate chemometrics, some important microbial quality indicators could be potentially evaluated and quantified. Scope and approach In this review, recent progresses and applications of visible/infrared (Vis/IR), Raman and Fluorescence spectroscopy as efficient and promising tools in replacing traditional time-consuming, tedious, and destructive technologies for detecting spoilage microorganisms in various raw and processed food products are described. The challenges and future researches of these spectroscopy techniques are also suggested. Key findings and conclusions Although spectroscopy technology shows its prosing and potential in evaluating various microbial parameters, some challenges in terms of spectra pre-processing, model calibration and instrument development are still needed to be faced. Much more works are still required to improve the stability and suitability of spectroscopy before implementation in food industry. [ABSTRACT FROM AUTHOR]

Background Most contamination in agricultural and food products (AFP) is caused by undesirable microorganisms and how to detect microbial contaminants in a rapid and reliable way has always been a topic of great interest for researchers. By integrating traditional spectroscopy and digital imaging function into one system, hyperspectral imaging simultaneously providing spectral and spatial information is proposed and could be used as a smart and promising technology for microbial evaluation in AFP. Scope and approach In this review, we summarized the recent progresses and applications of hyperspectral imaging in replacing conventional time-consuming, tedious, labor-intensive and destructive techniques by providing a rapid, real-time, non-destructive and efficient alternative for detecting various microbial contaminants in raw and processed AFP. The great potential and importance of hyperspectral imaging is emphasized and approved with its satisfactory performance in microbial evaluation of various AFP. Key findings and conclusions Although hyperspectral imaging shows some obvious advantages, it still faces challenges in terms of accurate reference value measurement, fast data mining and advanced system development. With the further research and development of optics, it would be expected that efficient multispectral imaging systems would likely be developed and applied for online microbial evaluation in agricultural and food industry. [ABSTRACT FROM AUTHOR]

A total of 100 random samples of chicken carcasses including; 25 of frozen chicken carcasses, 25 of chilled chicken carcasses and 50 of freshly slaughtered chicken carcasses were collected from different private poultry shops, supermarkets and retailing shops in Alexandria Province during the period extended from May to December 2013. Samples were subjected to microbiological evaluation via making of Aerobic Plate Count (APC), Total Enterobacteriaceae Count (TEC), Total Coliforms Count (TCC), Total Staphylococcal count and Total Mould and Yeast Count. In addition, isolation and identification of E. coli was attempted. It was found that APC ranged from 7.1×102 to 2.3×105, with a mean value 3.4×104±5.4×103 cfu/g in frozen chicken carcasses, while in chilled chicken carcasses, APC ranged from 3×104 to 3.5×109, with a mean value 3.5×108±8.2×107 cfu/g and in freshly slaughtered chicken carcasses, APC ranged from 5×106 to 3×109, with a mean value 4×108±9×107 cfu/g. Concerning TEC, it was found that TEC in the frozen examined samples ranged from 1×10 to 9.5×103 with a mean value of 2.2×10±9.4×102 cfu/g, while in chilled chicken carcasses ranged from 1×104 to 3.5×108 with a mean value of 7.5×106±3.9×107 cfu/g and in freshly slaughtered chicken carcasses ranged from 1×105 to 8.5×108 with a mean value of 8.5×106±8.9×107 cfu/g. Also, it was recorded that TCC in frozen chicken carcasses ranged from 0.4×10 to 2.3×10 with a mean value 1.4×10±2.9×10, while in chilled chicken carcasses TCC ranged from 0.4×10 to 4.6×102 with a mean value 1.4×10±9.4×10, and in freshly slaughtered chicken carcasses TCC ranged from 0.4×10 to 6.2×103 with a mean value 3.7×10±3.5×102. Furthermore, E. coli could be isolated from frozen, chilled and freshly slaughtered chicken carcasses samples with an incidence of 72%, 76% and 80%, respectively and serological identification revealed the presence of O26:K60 (B6), O86:K61 (B7), O119:K69 (B19), O126:K71 (B16) and O124:K72 (B17) serotypes. In addition, total Staphylococcal count was done and it ranged in frozen chicken carcasses from 1×10 to 9.5×103 with a mean value 1.3×103±2.52×102, in chilled chicken carcasses ranged from 1.8×102 to 1.1×106 with a mean value 1.9×105±3.3×104, and in freshly slaughtered chicken carcasses ranged from 2×103 to 3.5×107 with a mean value 2.5×105±4.2×104. Finally, it was found that total mould and yeast count in frozen chicken carcasses ranged from 1×10 to 9.1×103 with a mean value 3×102±1.2×10, in chilled chicken carcasses ranged from 1×10 to 1.3×104 with a mean value 8.6×103±2.6×102 and in freshly slaughtered chicken carcasses ranged from 2.3×102 to 4×105 with a mean value 3×104±3.1×103. From the obtained results, it was concluded that poultry carcasses possessed significant number of bacteria with significant risk of carcasses spoilage and public health hazards. [ABSTRACT FROM AUTHOR]

In this study, the production of Bio-Labneh was evaluated after adding microencapsulated probiotic strains (Lacticaseibacillus rhamnosus and Bifidobacterium bifidum) with different chickpea flour (1, 3, and 5%) as a prebiotic agent. The microcapsules were produced by the W1/O/W2 double emulsion technique followed by extrusion using sodium alginate. The yield, morphological, and survival rates of microcapsules after exposure to gastrointestinal juices were determined. The data found the microcapsules had a spherical shape, were uniform, and some cracks were found on the surface. Additionally, the microencapsulated yield ranged between 86.30 and 92.81%, with more viability reaching a count of 6.00 and 6.11 log cfu/g for microcapsules with chickpea flour, and 3 and 5% after gastrointestinal juices. The Bio-Labenh was evaluated for microbiological, chemical, and antioxidant content plus sensory evaluation. The higher probiotic counts were recorded at 21 days for treatment with encapsulated probiotics and 3% chickpea flour, followed by treatments with encapsulated probiotics and 5% glucose as control, and 3% and 1% chickpea flour, respectively. The mold and yeast counts were detected after 2 weeks. The highest values of protein, fat, ash content, antioxidant activity, and lowest pH values were noted in treatment with encapsulated probiotics and 3% chickpea flour. The total sensory score was accepted more for control treatments than for other treatments. • Production the microcapsules loaded with probiotic and chickpea flour by W1/O/W2. • The microcapsules yield was ranged between 86.30 and 92.81%. • The microencapsulation was protected probiotics against gastrointestinal solutions. • The Bio-Labenh was produced using different prepared microcapsules. • The highest value of protein, fat, ash contents and probiotics was recorded in T3 (microcapsules with 5% chickpea flour). [ABSTRACT FROM AUTHOR]

Background: Chemomechanical caries removal (CMCR) is a noninvasive procedure that uses a chemical substance to remove the diseased dentin. The natural dental architecture is also preserved using this technique, preventing patient discomfort and pulp irritation. This method of eliminating caries is based on disintegration. This method removes soft carious dentin using chemical agents and non-traumatic mechanical force. This study was carried out to evaluate the clinical and microbiological evaluation of the chemomechanical caries removal agents in primary molars., Methods: For the elimination of caries, teeth in category I (polymer bur category) were treated with Smartburs II® (SS White Dental, Lakewood, New Jersey, United States) (n = 40). Teeth treated with the new Carisolv® technology (Mediteam, Sweden) to remove caries (n = 40). Teeth were treated for removal cavities in category III (conventional group) using excavators and carbon steel low-speed round burs from Dentsply Maillefer in Switzerland (n = 40). There was an evaluation of the efficacy of caries removal, the time required for caries removal, patient satisfaction, and microbial culture assessment., Results: In comparison to the other two categories, the conventional category median caries detector dye values were considerably lower (p value<0.05). There was no substantial difference observed between study participants belonging to category I and category II with a p-value greater than 0.05. Time taken during the removal of caries was substantially greater in category I (455.46±73.7) as compared to category II (129.21±44.18) and the traditional category (113.26±37.7). The value of significance was less than 0.05. Contrarily, no discernible difference was observed between category I and category III (the p-value was greater than 0.05). In comparison to the other two categories, the conventional group's median facial expression scale scores were substantially higher (p = 0.02). In comparison, there was no discernible difference between categories I and II (p = 0.65). It was observed that there was no substantial variation in three categories regarding the number of colonies of bacteria prior to the eradication of caries (p-value greater than 0.05). After caries had been removed, the number of living bacterial colonies in category I was noticeably greater than those in the other two categories. However, there was no discernible variation between category II and category 1 (p-value greater than 0.05)., Conclusion: The mechanical approach has the highest clinical efficacy for removing caries. Carisolv required the most time to remove cavities. Patient satisfaction levels were greater with Carisolv than with the mechanical approach. It was also observed that Carisolv as well as the mechanical technique had greater antibacterial effectiveness., Competing Interests: The authors have declared that no competing interests exist., (Copyright © 2022, Choudhary et al.)

Abstract: The 2days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500MPa, time 10min. The treated samples were stored in refrigerator at temperatures 5–8°C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6×105 CFU/g to less than 10CFU/g by pressurization and varied between less than 10 and 80CFU/g during 21days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21days of storage. The content of α-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage. [Copyright &y& Elsevier]

Abstract: Pork loin samples were stored (4°C) in nylon polyethylene plastic bags using different modified atmospheres packaging (MAP): vacuum, 100% CO2 99% CO2 +1% CO, 100% O2 or 100% CO followed by vacuum. Throughout the storage period Pseudomonas growth was limited in loins packaged in all MAPs evaluated, except for 100% O2. Psychrotrophs reached 107 CFUg−1 after 20 days of storage except for the loin samples in 100% O2 MAP that present count above 108 CFUg−1. The 1%CO/99%CO2 atmosphere was best for preserving the desirable pork loin color and the L* and a* values remained similar to the fresh meat values using this MAP. Pork loins in 99%CO2/1%CO MAP obtained the highest consumer acceptance scores after 24h of storage. These samples and those treated with CO and then vacuum packaged received the greatest acceptance scores even after 20 days of storage. [Copyright &y& Elsevier]

Vegetable salad ingredients (lettuce, tomatoes, broccoli, and cauliflower) purchased from three grocery-store deli operations were analyzed for total plate count, coliforms, yeasts, and molds. The temperature of the vegetable ingredients was measured at the time of purchase and the pH was measured on all samples within one-half hour after purchase. In the second phase, fresh broccoli was processed into florets, inoculated with E. coli ATCC 23742, and subjected to three washing treatments. The temperature of the salad ingredients ranged from 5.1°C to 18.9°C. The pH ranges for the vegetables were broccoli, 5.46 to 6.39; cauliflower, 5.82 to 6.65; lettuce, 4.92 to 6.38; and tomatoes, 3.30 to 4.47. The total aerobic count for the vegetables ranged from 5.51 to 6.63 log CFU/g. Coliforms on the vegetables ranged from 4.89 to 6.30 log CFU/g. Yeasts and molds were found on all vegetables. The results of the study indicate that the temperature conditions and pH ranges for the broccoli, cauliflower, and lettuce could support microbial growth. The pH range of the tomatoes was below 4.6, but if contaminated and added to low acid foods, the tomatoes may also act as a vehicle for microbial contamination. When a chlorine wash solution was used, it slightly reduced the aerobic microbial load on previously inoculated broccoli and reduced the coliform population of the broccoli by approximately one log unit.