Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 37

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

The effect of acetic acid on Salmonella spp. in microbiological media and in turkey carcasses

100%
Mikolajczyk A.
Polish Journal of Natural Sciences
|
2009
|
tom 24
|
nr 3
177-186
The studies aimed at determining the influence of acetic acid concentrations on Salmonella spp. in microbiological media and on turkey carcasses. The average number of bacteria in control samples without the supplement of acetic acid was for S. Enteritidis 1.3 · 10⁸, S. Anatum 1.9 · 10⁸ and S. Typhimurium 2.3 · 10⁸. Acetic acid in agar medium at 0.1% concentration inhibited growth of studies Salmonella strains entirely. In case of acetic acid concentration of 0.05% the number of bacteria compared to the controls decreased by 6 logarithmic cycles. In case of 0.03% concentration the number of S. Anatum decreased by 5 logarithmic cycles while S. Enteritidis and S. Typhimurium by 4 logarithmic cycles. In the presence of 0.02% acetic acid S. Enteritidis and S. Typhimurium grew in numbers that were within the same logarithmic range, only S. Anatum decreased in number by one logarithmic cycle as compared to the controls. The results of studies obtained after immersing elements of turkey carcasses in acetic acid indicate that the recovery of Salmonella spp. from the samples depends on the inoculum of those bacteria in poultry carcass surface. In case of contamination with 10 colony forming units (cfu) of Salmonella spp. on the surface of a turkey carcass element and immersing it for 15 minutes in 1%, 1.5% and 2% acetic acid solutions a decrease in the number of samples from which those microorganisms were recovered as compared to the number of control samples was recorded. In case of contamination with 10² cfu on the turkey carcass surface and immersing it in tested 1%, 1.5% and 2% solutions of acetic acid for 15 minutes no influence on detection of Salmonella spp. was recorded. The inhibitory influence of acetic acid on Salmonella spp. was much more pronounced in case of the microbiological medium than in case of poultry carcasses on which satisfactory elimination of Salmonella spp. was not achieved.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Safe and effective anaesthesiological protocols in domestic pig

100%
Mikolajczyk A.
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
|
2016
|
tom 55[2]
Safe and effective anaesthesiological protocols in domestic pig.The aim of this study was to establish a neuroleptanalgesic protocol anda general anaesthetic protocol in domestic pigs. The study was approved by approved by the Local Ethical Commission of the University of Warmia and Mazury in Olsztyn (the permit no. 73/2015). Fifteen juvenile female crossbred gilts were used. The drugs used in intramuscularly injection were: atropine (0.035 mg/kg b.w.), ketamine (7.0 mg/kg b.w.), medetomidine (0.063 mg/kg b.w.). The main anaesthetic drug, propofol, was given intravenously for induction and maintenance of general anaesthesia. To achieve the adequate neuroleptanalgesia the animals required in intramuscular injection atropine, ketamine and medetomidine mixing in the same syringe. The average time from muscular injection to the point at which pigs remained laterally recumbent was 1.95 ± 0.72 min. The average time from muscular injection to the point at which pigs managed to stand in recovery was 75.80 ± 13.14 min. To achieve the general anaesthesia the pigs required atropine, ketamine, medetomidine and propofol. Premedication with mixture of atropine, ketamine and medetomidine was achieved rapidly after intramuscular injection. All pigs became recumbent within 1.20 ± 0.19 min without any signs of excitement. The average time from muscular injection to the point at which pigs remained laterally recumbent was 2.06 ± 0.67 min. The induction dose of propofol was 4.5 mg/kg b. w.. Anaesthesia was maintained with propofol 2.0 mg/kg b.w.. During the surgery no complications occurred intraoperatively concerning. Concluding the findings demonstrate that the proposed protocols permits to obtain a safe and effective neuroleptanalgesia and general anaesthesia in swine and can be useful in biomedical investigations. A short-lasting time for recumbency after intramuscularly injection of atropine, ketamine and medetomidine mixture injection can allow optimizing the workflow of clinical practice in a laboratory animal farm.
3

Gmina drzewiarzy

100%
Mikolajczyk A.
Forum Przemysłu Drzewnego
|
2006
|
nr 10
4

Unieszkodliwianie kwasem cytrynowym paleczek Salmonella w podlozach mikrobiologicznych i tuszkach indyczych

100%
Mikolajczyk A.
Medycyna Weterynaryjna
|
2010
|
tom 66
|
nr 01
59-62
The aim of this study was to determine the influence of citric acid in different concentrations on Salmonella spp. in microbiological media and in turkey carcasses. The influence of 0.01%, 0.02%, 0.03%, 0.05%, 0.1%, 0.25%, 0.5%, 1%, 1.5%, 2.0% citric acid concentrations in nutrient agar on Salmonella Enteritidis no. 33/66, Salmonella Anatum no. 30/93, Salmonella Typhimurium no. 227/84, was studied. Citric acid in 0.1% concentration agar media totally inhibits the growth of all Salmonella strains studied. At the concentration of 0.05% the bacteria count of S. Anatum, compared with the control, decreased by 2 logarithmic cycles and the count of S. Enteritidis, and S. Typhimurium by 1 logarithmic cycles only. Additional investigations were carried out on 150 turkey breast samples bought from poultry plants. The samples were contaminated with Salmonella Enteritidis no. 33/66. Afterwards, each sample was moved to 1%, and 2% citric acid solution for a period of 15 minutes. The results obtained after immersing turkey carcass elements in citric acid indicate that detecting Salmonella spp. in the samples was dependent on the inoculum of these bacteria on the poultry carcass surface. Salmonella spp. were not found when the surface of an element of a turkey carcass was contaminated with 10¹ Salmonella spp. colony-forming-units (cfu) and immersed for 15 minutes in 1% and 2% citric acid aqueous solution, while at a 10² cfu contamination, Salmonella spp. was detected in a smaller number of samples compared with the control samples. The inhibiting influence of citric acid on Salmonella spp. in bacterial substrates can also occur on poultry carcasses. The unfavourable action of this compound on Salmonella bacteria was stronger in bacterial media than in poultry carcasses.
5

The survival of Salmonella spp. in relation to exposure to lactic acid and the storage time of turkey carcasses

100%
Mikolajczyk A.
Polish Journal of Natural Sciences
|
2009
|
tom 24
|
nr 4
245-253
The studies aimed at determining the influence of lactic acid on Salmonella spp. during storage of turkey carcasses’ samples for 2, 4 and 6 days. The initial average contamination of turkey carcasses’ elements with Salmonella spp. was 2.4 · 10³ bacteria. Following the immersion in water in average 4.3 · 10² Salmonella spp. cfu was recovered and that number was assumed as the inoculum. The number of Salmonella spp. decreases during storage of turkey carcasses’ samples in the refrigerator at 4℃. Compared to elements of carcasses immersed in sterile water the largest reduction, by two logarithmic cycles was recorded after 2 days of storage of samples treated with 1% lactic acid. In case of the other variants of the experiment when 1% solution of lactic acid was applied S. Enteritidis grew in numbers within the same logarithmic range. Compared to the samples immersed in sterile water, 2% lactic acid caused reduction in the number of Salmonella spp. on elements of poultry carcasses by one logarithmic cycle both immediately after contamination and after 2 and 6 days of storage; unfortunately after 4 days of storage S. Enteritidis grew in numbers that were within the same logarithmic range. During storage of the turkey samples tested at 4℃ for 2, 4 and 6 days, the numbers of Salmonella spp. decreased. That decrease compared to samples immersed in sterile water was the largest after 2 days of storage after application of 1% lactic acid.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Wplyw kwasu winowego na paleczki Salmonella w podlozach mikrobiologicznych i w tuszkach indyczych

100%
Mikolajczyk A.
Żywność Nauka Technologia Jakość
|
2010
|
tom 17
|
nr 1
105-113
Celem badań było określenie wpływu stężenia kwasu winowego na pałeczki Salmonella w podłożach mikrobiologicznych i w tuszkach drobiowych. Średnie liczby bakterii w próbkach kontrolnych bez dodatku kwasu winowego wynosiły w przypadku S. Enteritidis 1,8 x10⁸, S. Anatum 1,1 x10⁸, S. Typhimurium 2,0 x 10⁸. Kwas winowy w podłożu agarowym o stężeniu 0,1 % całkowicie hamował wzrost wszystkich badanych szczepów Salmonella. Przy stężeniu 0,05 % i 0,03 % liczba bakterii S. Anatum i S. Enteritidis w porównaniu z próbą kontrolną zmniejszyła się o jeden cykl logarytmiczny, natomiast S. Typhimurium rosła w liczbach mieszczących się w tym samym przedziale logarytmicznym co w badaniu kontrolnym. Wyniki badań uzyskane po zanurzeniu elementów tuszek indyczych w kwasie winowym wskazują, że wykrycie pałeczek Salmonella z próbek zależy od liczby tych bakterii na powierzchni tuszki drobiowej. Przy kontaminacji 10¹ jednostek tworzących kolonie (jtk) pałeczek Salmonella na powierzchni elementu tuszki indyczej i zanurzeniu jej na 15 min w wodnych roztworach 1,5 % i 2 % kwasu winowego nie stwierdzono pałeczek Salmonella, natomiast przy zanieczyszczeniu 10² jtk zaobserwowano zmniejszenie się liczby próbek, w których wykryto pałeczki Salmonella, w stosunku do liczby próbek kontrolnych. Hamujący wpływ kwasu winowego na pałeczki Salmonella w podłożach bakteryjnych może mieć również miejsce w przypadku tuszek drobiowych. Niekorzystne działanie tego związku względem bakterii Salmonella było silniejsze w podłożach bakteryjnych niż w tuszkach drobiowych.
7

III Międzynarodowe Targi Medyczne WIHE 2015, 8-10 października, Warszawa

88%
Mikolajczyk A.
Diagnostyka Laboratoryjna
|
2015
|
tom 51
|
nr 3
8

Cocaine- and amphetamine-regulated transcript (CART) peptide in the nerve fibres of the porcine gallbladder wall under physiological conditions and after Salmonella Enteritidis lipopolysaccharides administration

63%
Mikolajczyk A., Makowska K.
Folia Morphologica
|
2017
|
tom 76
|
nr 4
Background: Cocaine- and amphetamine-regulated transcript (CART) peptide is the substance distributed in various parts of the nervous system. The majority of previous studies described this substance in the brain, where it takes part in regulatory processes connected with the food intake. CART is also present in the peripheral nervous system, especially in the enteric neurons and nerves located in the wall of the stomach and intestine, but many aspects of distribution and functions of this peptide in the digestive organs remain unknown. The aim of the present study was to investigate the changes of CART-positive nerves in the porcine gallbladder after administration of low-dose Salmonella Enteritidis lipopolysaccharide (LPS) using the single immunofluorescence technique. Materials and methods: Seven days after the injection of 5 µg/kg b.w. LPS S. Enteritidis the gallbladders were collected. CART-positive nerves were studied with standard single immunofluorescence method and counted per observation field (0.1 m²). Results: In control animals the average number of CART-positive nerves per observation field (0.1 mm²) amounted to 5.38 ± 0.32, 11.11 ± 1.56 and 2.97 ± 0.24 in gallbladder neck, body and fundus, respectively. LPS administration caused the increase in the number of CART-positive fibres in all parts of gallbladder, and these values amounted to 12.74 ± 0.51, 19.75 ± 0.19 and 5.1 ± 0.05 in the gallbladder neck, body and fundus, respectively. Conclusions: The obtained results suggest that CART is involved in the neuronal regulatory processes in the porcine gallbladder under physiological conditions, but also during pathological processes, but exact functions of this peptide in this organ remain unexplained and require the further investigation. (Folia Morphol 2017; 76, 4: 596–602)
9

Problemy mycia i dezynfekcji urzadzen udojowych

63%
Mikolajczyk A., Szteyn J.
Przegląd Hodowlany
|
1997
|
tom 65
|
nr 12
9-11
10

Zanieczyszczenie paleczkami Salmonella indykow rzeznych w zakladach drobiarskich

63%
Mikolajczyk A., Radkowski M.
Życie Weterynaryjne
|
2001
|
tom 76
|
nr 07
376-378
11

Srodki do odkazania wymion a jakosc higieniczna mleka

63%
Mikolajczyk A., Szteyn J.
Przegląd Hodowlany
|
1997
|
tom 65
|
nr 10
11-13
12

Elimination of Salmonella spp. by lactic acid

63%
Mikolajczyk A., Radkowski M.
Polish Journal of Veterinary Sciences
|
2002
|
tom 05
|
nr 3
13

Wplyw chlorku heksadecylopirydyniowego na unieszkodliwianie paleczek Salmonella w miesie

63%
Radkowski M., Mikolajczyk A.
Medycyna Weterynaryjna
|
2004
|
tom 60
|
nr 02
150-153
14

Wplyw kwasu cytrynowego na unieszkodliwianie paleczek Salmonella w miesie drobiowym

63%
Radkowski M., Mikolajczyk A.
Medycyna Weterynaryjna
|
2009
|
tom 65
|
nr 12
840-843
The aim of this study was to determine the influence on Salmonella of different citric acid concentrations in microbiological media and on turkey carcass elements. The average bacteria counts in the control samples without citric acid were: 1.8 × 10⁸ cfu/ml, 1.1 × 10⁸ cfu/ml and 2.0 × 10⁸ cfu/ml, for S. Enteritidis, S. Anatum and S. Typhimurium, respectively. Citric acid at a 0.1 concentration in an agar media base completely inhibited the growth of all the Salmonella spp. that were studied. The results obtained after immersing turkey carcass elements in citric acid clearly indicated that detecting salmonella spp. in the samples was dependent on the inoculum of these bacteria on the poultry carcass surface. When contaminating 10 cfu/mlof Salmonella spp. on the surface of a turkey carcass element and immersing it in water solutions of 1% and 2% citric acid for 15 minutes, no Salmonella spp. were found. After contaminating 10² cfu/ml of Salmonella Enteritidis on the surface of a turkey carcass section and immersing it in a water solution of 1% and 2% citric acid the number of samples in which Salmonella spp. were found decreased in comparison with the number of control samples. After contaminating 10³ cfu/ml of the surface of the turkey carcass and immersing it in 1% and 2% citric acid no effect on Salmonella spp. delectability was found.
15

Zanieczyszczenie paleczkami Salmonella kurczat rzeznych w zakladach drobiarskich

63%
Mikolajczyk A., Radkowski M.
Medycyna Weterynaryjna
|
2001
|
tom 57
|
nr 10
745-747
16

Problem zatruc enterokrwotocznym szczepem Escherichia coli O157:H7

63%
Mikolajczyk A., Szteyn J.
Nowa Weterynaria
|
1998
|
tom 03
|
nr 1
52-54
17

Skutecznosc dzialania wybranych preparatow myjaco-dezynfekujacych zastosowanych do urzadzen udojowych koziarni

63%
Mikolajczyk A., Szteyn J.
Przegląd Mleczarski
|
1999
|
nr 01
26-27
18

Właściwości i zastosowanie podłoży bakteriologicznych

51%
Mikolajczyk A., Stefaniuk E., Bosacka K., Hryniewicz W.
Postępy Mikrobiologii
|
2016
|
tom 55
|
nr 3
19

Transport zwierzat rzeznych w Polsce

51%
Radkowski M., Siemionek J., Mikolajczyk A.
Życie Weterynaryjne
|
2001
|
tom 76
|
nr 06
313-316
20

Normy i normalizacja w ustawodawstwie zywnosciowym

51%
Radkowski M., Uradzinski J., Mikolajczyk A.
Medycyna Weterynaryjna
|
2003
|
tom 59
|
nr 07
649-651
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 2 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.