Pathogen products

The ability of micro-organisms to produce pectic enzymes in vitro constitutes no proof of their pathogenicity. Some micro-organisms produce pectic enzymes on synthetic-nutrient media, but do not always possess the ability to produce them in vivo. An important role is here played by the susceptibility or resistance of the plant to the effect of the pathogen. Production of D-galacturonanase and pectines-terase by Fusarium oxysporum f. lycopersici was found to be much higher on susceptible than on resistant tomato-stems.287 Likewise,... 

Mataragas, M., Skandamis, P. N., and Drosinos, E. H. (2008). Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations. Inf. /. Food Microbiol. 126,1-12. 

When Qi and blood are too weak to activate Qi movement in the intestines in order to move the stool, it is better to use some tonifying herbs to assist the purgative herbs. Otherwise, not only may the accumulation of heat and stool increase rapidly in the intestines, but these pathogenic products may also further injure the Qi and blood. 

Antibiotics (qv) have been fed at subtherapeutic levels to promote mminant animal growth. Possible reasons for the observed growth include decreased activity of microbes having a pathogenic effect on the animal, decreased production of microbial toxins, decreased microbial destmction of essential nutrients, increased vitamin synthesis or synthesis of other growth factors, and increased nutrient absorption because of a thinner intestinal wall... 

In general, nonconventional protein foods must be competitive with conventional plant and animal protein sources on the bases of cost delivered to the consumer, nutritional value to humans or animals, functional value in foods, sensory quality, and social and cultural acceptability. Also, requirements of regulatory agencies in different countries for freedom from toxins or toxic residues in single-cell protein products, toxic glycosides in leaf protein products, pathogenic microorganisms, heavy metals and toxins in fish protein concentrates, or inhibitory or toxic peptide components in synthetic peptides must be met before new nonconventional food or feed protein products can be marketed. 

Determine Critical Control Points. A critical control point (CCP) is any point in the process where loss of control may result in an unacceptable health risk. A CCP is estabhshed for each identified hazard. The emergence of foodbome pathogens has taught food processors the importance of potential product contamination from the processing environment. 

Phosphatase Test. The phosphatase [9001-78-9] test is a chemical method for measuring the efficiency of pasteurization. AH raw milk contains phosphatase and the thermal resistance of this enzyme is greater than that of pathogens over the range of time and temperature of heat treatments recognized for proper pasteurization. Phosphatase tests are based on the principle that alkaline phosphatase is able, under proper conditions of temperature and pH, to Hberate phenol [108-95-2] from a disodium phenyl phosphate substrate. The amount of Hberated phenol, which is proportional to the amount of enzyme present, is determined by the reaction of Hberated phenol with 2,6-dichloroquinone chloroimide and colorimetric measurement of the indophenol blue formed. Under-pasteurization as well as contamination of a properly pasteurized product with raw milk can be detected by this test. 

Furium. N[4-(5-Nitro-2-furanyl)-2-thia2olyl]acetamide, has demonstrated activity against baciUi and pathogenic enterobacteria (24). The product, prepared from thiourea and 2-bromo-l-(5-nitro-2-furanyl)ethanone followed by acetylation of the intermediate aminothia2ole with acetic anhydride in pyridine (25), is marketed in several countries for both human and veterinary use. 

Decorative eye cosmetic products have been reported to be subject to pathogenic microbial contamination. Regulatory agencies in several countries, therefore, permit the use of mercury-containing preservatives in eye makeups. The infections reported were to a large extent caused by contamination during use, and the introduction of self-sterilising preparations seems warranted. 

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