Salmonella inactivation

Examples of killed or inactivated vaccines are cholera vaccine containing dead strains of Vibrio cholerae, hepatitis A vaccine with inactivated hepatitis A virus, pertussis vaccine with killed strains of Bordetella pertussis, typhoid vaccine with killed Salmonella typhi, and influenza vaccine with various strains of inactivated influenza viruses (see Exhibit 4.2 for a discussion of influenza viruses and vaccines and Exhibit 4.3 on avian influenza H5N1). 

Antibacterial activity of macrolides depends on the acidity of the medium. High activity is observed in neutral and basic media in comparison with acid. In particular, erythromycin is inactivated in the acidic medium of the stomach. Macrolides have a relatively broad spectrum of use, and they are active with respect to Gram-positive and Gram-negative microorganisms, achiomycetes, mycoplasma, spirochaeta, chlamydia. Bacteria Rickettsia, certain mycobacteria. Colon bacillus, blue-pus bacillus, shigella, salmonella, and so on. 

Kussovski, V. K., Hristov, A. E., and Radoucheva, T. S. (2001). Proflavin-mediated inactivation of Salmonella dublin exposed to visible sunlight in natural fresh water. Microbios 105, 119-125. 

Typhoid fever is a disease which starts as an infection of the gastrointestinal tract. It is caused by the bacterium Salmonella typhi. It spreads by ingestion of contaminated food or drink. Normally Salmonella typhi bacterium is inactivated by... 

These substances resemble 3-lactam molecules (Figure 43-7) but they have very weak antibacterial action. They are potent inhibitors of many but not all bacterial 3 lactamases and can protect hydrolyzable penicillins from inactivation by these enzymes. -Lactamase inhibitors are most active against Ambler class A lactamases (plasmid-encoded transposable element [ ] lactamases in particular), such as those produced by staphylococci, H influenzae, N gonorrhoeae, salmonella, shigella, E coli, and pneumoniae. They are not good inhibitors of class lactamases, which typically are chromosomally encoded and inducible, produced by enterobacter, citrobacter, serratia, and pseudomonas, but they do inhibit chromosomal 3 lactamases of bacteroides and moraxella. 

Theoretical Basis. Food preservation theory has yielded malhemadcat models for predicting the healing times and temperatures needed lo produce foods free of pathogenic or spoilage microbes. Mild heat treatments used to inactivate viruses, vegetative pathogenic bacteria such as Salmonella sp.. and certain yeasts and molds, are referred to as pasteurization operations. 

Promegestone Propfol injection Propoxur + flumethrin Purified chick embryo cell tissue Purified vicapsular polysaccharide of salmonella typhi Rabbit Antihuman thymocyte immunoglobulin intravenous Rabies vaccine inactivated (Vero-Cell)... 

One of the second type of inhibitor analogs which cause a time-dependent inactivation of alanine racemase is (l-aminoethyl)phosphonic acid, the phosphonate analog of alanine (Ala-P). Ala-P effectively and specifically inactivates alanine racemases from Grampositive bacteria (Bacillus, Staphylococcus, Streptococcus), and serves as a reversible inhibitor of Gram-negative bacterial (Escherichia, Salmonella) alanine racemase.47 53 The mechanism of inhibition was studied with B. stearothermophihis alanine racemase.47 The d- or L-Ala-P leads to an E-I complex with a Ki value of 1 mM, then is slowly isomerized (A nac<=6-9 min-1) to a stoichiometric enzyme complex (E-I ). The Ed dissociates extremely slowly with the... 

Jung, Y.S. and Beuchat, L.R. 2000. Sensitivity of multidrug-resistant Salmonella typhimurium DTI 04 to organic acids and thermal inactivation in liquid egg products. Food Microbiology 17 63-71. 

Porto-Pett ACS, Call JE, Luchansky JB (2008) Validation of commercial process for inactivation of Escherichia coli 0157H7, Salmonella Typhimurium, and Listeria monocytogenes ion the surface of whole muscle beef jerky. J Food Prot 71(5) 918-926 Quintavalla S, Vicini L (2002) Antimicrobial food packaging in meat industry. Meat Sd 62 373-380... 

Multiplicities of infection (MOI) of 10 1 and 2x10 1 (Salmonella THP-1 cells) were used. Salmonella cells were harvested at 3500 rpm for 8 min, washed 3 times in PBS and resuspended in 200 pL fresh antibiotic free RPMI medium. Bacteria and THP-1 cells were incubated together for 40 min at 37 C and were then decanted into sterile tubes and washed twice in pre-warmed PBS. Colistin was added at 50 pg/mL to inactivate extracellular bacteria and 200 pL of the cultures were placed into a black, clear-bottomed 96 well-plate. 0.1% saponin was added at time 180 min where appropriate. Imx and lux cultures of S. Typhimurium DT104 were used as controls. Bioluminescence was measured over 24 hours in an automated luminometer (Anthos) at 37 °C. 

Murphy, R.Y, Duncan, L.K., Johnson, E.R., Davis, M.D., and Marcy, J.A. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties cooked via fryer and/or air convection oven. Journal of Food Science 67 1879-1885. 

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