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Microbial quality of water in dental unit reservoirs

100%

Szymanska J., Wdowiak L., Puacz E., Stojek N. M.

Annals of Agricultural and Environmental Medicine

|

2004

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tom 11

|

nr 2

Microbial quality of water in a dental unit is of considerable importance since patients and dental staff are regularly exposed to water and aerosol generated by the unit. Water delivered to a dental unit by the so-called independent water system is the water coming from a reservoir which, at the same time, is an initial part of dental unit waterlines (DUWL). Thus, microbiological quality of this water is extremely important for the quality of water flowing from dental handpieces. The aim of the study was to assess microbiologically the water contained in dental unit reservoirs. Water samples were collected aseptically from the water reservoirs of 19 dental units. Results concerning microbial contamination: potable water quality indices, and detection and isolation of Legionella species bacteria, were presented. Over a half of the samples did not comply with the norms for potable water. In 63.1% of the cases, the number of colony forming units (cfu/ml) and of coliform organisms significantly exceeded acceptable values. Enterococcus was not detected in the samples of examined water. Similarly, no Legionella were found in the samples of dental unit reservoirs water. Reservoirs as water supplies and initial segment of DUWL should be subject to protocol to eliminate microbial contamination and routine monitoring to guarantee an appropriate quality of water used in dental treatment.

2

Quality of o-w emulsions stabilised with dried milk concentrates

86%

Panfil-Kuncewicz H., Ziemba M., Szpendowski J., Juskiewicz M.

Polish Journal of Natural Sciences

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2002

|

tom 11

3

Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese

86%

Kornacki K., Klebukowska L., Pruszynska M.

Polish Journal of Natural Sciences

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2002

|

tom 11

4

Possibilities of using high-voltage electrical stimulation for improving the quality of fermented sausages

86%

Kornacki K., Zywica R., Klebukowska L., Budny J., Kruger J.

Natural Sciences

|

1999

|

tom 03

5

The effect of rosemary preparations on the microbial quality and TBARS value of model pork batters

72%

Hac-Szymanczuk E., Lipinska E., Stasiuk M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

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nr 2

Background. Rosemary (Rosmarinus officinalis L.) extracts have a potent antioxidant and antibacterial activity and are widely used in the food industry. The effect of added rosemary preparations on the microbiological quality and process of lipid oxidation of model pork batters, immediately after preparation (“0”) and 1, 3 and 7 days of chillstorage (4-6°C) was analysed in the study. Material and methods. Experiments were conducted with three types of rosemary preparations, i.e.: dried spice, essential oil and a commercial preparation (TasteGuard P). The experimental material consisted of meat batter produced from porcine musculus longissimus dorsi and water. Microbiological examinations covered determinations of the total count of mesophilic aerobic microorganisms, psychrophilic bacteria, coliforms and enterococci. In tum, chemical analyses involved determination of the TBARS value. Results. The rosemary preparations did not exhibit either antibacterial properties against aerobic mesophilic or psychrophilic bacteria. The essential rosemary oil was observed to inhibit the growth of coliform bacteria and enterococci, whereas the dried spice examined was found to increase the counts of aerobic mesophilic bacteria, coliforms and enterococci. None of the rosemary preparations terminated the lipid oxidation process. Conclusions. The results obtained in this study point to the necessity of continuing inves- tigations to determine the dose of rosemary preparations that would inhibit the growth of microflora being the most frequent cause of raw materials and products spoilage and, simultaneously, restrict oxidation of their lipids.

6

Elimination of microbes from different drinking water sources of Visakhapatnam using potassium permanganate: dose based disinfection approach

72%

Dadhich A. S., Khan H. R.

International Letters of Natural Sciences

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2014

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tom 11

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nr 1

Potassium permaganate has been used since ages for disinfection of water. It is known for oxidation of cell membrane of micro organisms. But the pink colour prevailing after use makes people reject the water on aesthetic grounds. Water samples from bore wells and tap water from public places were collected from different areas of Visakhapatnam. Physio-chemical and microbial analysis analyses of the water samples were carried out. A dose based permaganate treatment of water depending upon number of colony forming units and species of microorganism present in the water was carried out [1,2,5].

7

Biochemical evaluation and microbial quality of Ras cheese supplemented with probiotic strains

72%

Dabiza N., El-Deib K.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 3

295-300

Starter consisting of L. reuteri, L. casei and L. gasseri was used either separate or mixed with L. bulgaricus and S. thermophilus to produce probiotic Ras cheese. In the control cheese use was made of a starter consisting of L. bulgaricus and S. thermophilus. The first starter produced cheese containing more soluble nitrogen, essential and non-essential amino acids and a and b-galactosidase, amino peptidase and dipeptidase enzymes than the cheese of the mixed starter. The control cheese contained less of both starters than the cheeses. This was manifested in more protein breakdown appearing in more intense bands on electrophoresis electrophoregram. Both starters inhibited the growth of coliform, staphylococcus bacteria, yeast and molds on their cheeses. Moreover, both starters could help in lactose intolerance.

8

Evaluation of microbial air quality in a forest recreation park

72%

Malecka-Adamowicz M., Donderski W., Okoniewska A.

Polish Journal of Environmental Studies

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2010

|

tom 19

|

nr 1

107-113

Bioaerosols significantly influence indoor and outdoor air quality and may cause numerous allergies and diseases. Our study presents results of an evaluation of air quality in the forest recreation park in Myślęcinek. In the forest recreation park in Myślęcinek, microbiological air tests were conducted with the use of two methods of air sampling, namely the sedimentation method and the impaction method. The analysis indicate that mould fungi were the most abundant, constituting nearly 66% of all the microbial forms according to the sedimentation method, or 75% according to the impaction method. Heterotrophic bacteria were less numerous, making up to 32% of all microorganisms (the sedimentation method) or 24% (the impaction method). Actinomycetes and mannitol-positive staphylococci occurred in minimal concentrations. The highest count of microorganisms was recorded at Site V located on the verge of the forest near the tram terminus in Rekreacyjna Street, though staphylococci were the most abundant at Site I in the Polish Fauna Zoo Garden. The air was of high quality (containing the smallest number of microorganisms) at Site III located near Lake Myślęcińskie.

9

Determination of microbiological quality indices of vacuum-packed cottage cheese and prediction of their changes during storage

72%

Steinka I., Kurlenda J.

Polish Journal of Natural Sciences

|

2002

|

tom 11

10

The effect of storage temperatures on the microbiological quality of fish feeds

72%

Zmyslowska I., Lewandowska D.

Polish Journal of Environmental Studies

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2000

|

tom 09

|

nr 3

Temperature is a factor which affects microbiological quality of feeds during their storage. Three storage temperatures of the feeds for fish were taken into account in this study: -11°C, 5°C and 20°C. Analyses comprised the survival of proteolytic, ammonifying, psychrophilic and mesophilic bacteria as well as fungi. It was found that after 72-day storage of fish feed at the three temperatures, fungi showed the highest survival (56% - 80%). As regards the four physiological groups of bacteria, the highest survival was observed for mesophilic bacteria (6.25% - 9.58%), followed by psychrophilic ones (2.5 - 3.25%) and ammonifiers (0.07 - 0.11%), while proteolytic bacteria showed the lowest survival (0%). No live cells of the latter bacteria were observed after 64-day storage of the feed at -11 and 5°C, and after 72-day storage at 20°C.

11

Microbiological quality of Polish edible offals processed meat products during storage: influence on N-nitrosamines content

72%

Domanska K., Rozanska H.

Bulletin of the Veterinary Institute in Puławy

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2003

|

tom 47

|

nr 1

12

Control methods of the microbial water quality in dental unit waterlines

72%

Szymanska J.

Annals of Agricultural and Environmental Medicine

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2003

|

tom 10

|

nr 1

Microbiological control of water quality in dental units waterlines is extremely significant for patients and dental personnel. Based on the latest scientific literature, ways of reducing microbial contamination of dental treatment water and biofilm elimination are presented. The use of disinfectants, drying, and flushing are described. Further research to evaluate effectiveness, convenience on a day-to-day basis and economic aspects of various methods is required.

13

Jakosc mikrobiologiczna miesa drobiowego oddzielonego mechanicznie

58%

Pomykala R., Michalski M.

Acta Scientiarum Polonorum. Medicina Veterinaria

|

2008

|

tom 07

|

nr 4

43-49

14

Kinetyka zmian zawartości ergosterolu podczas przechowywania nasion rzepaku

58%

Gawrysiak-Witulska M., Wawrzyniak J., Stuper K., Rusinek R.

Acta Agrophysica

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2015

|

tom 22

|

nr 1

Ergosterol jest najważniejszym sterolem tworzonym przez większość grzybów i jest stosowany jako chemiczny wskaźnik obecności zasiedlających grzybów. Celem pracy było zbadanie wpływu temperatury i wilgotności nasion rzepaku na ich jakość mikrobiologiczną. W pracy oceniano skażenie mikrobiologiczne rzepaku na podstawie poziomu stężenia ergosterolu. Materiałem badawczym były nasiona rzepaku odmiany Californium przechowywane w komorze termostatycznej (25±1 i 30±1°C) wyposażonej w trzy aparaty higrostatyczne służące do utrzy-mania wilgotności względnej powietrza na stałym poziomie. Przed rozpoczęciem eksperymentu rzepak nawilżano do wilgotności 10,5; 12,5; 15,5% (w.b). Nasiona przechowywano do czasu, aż ich zdolność kiełkowania obniżyła się poniżej 75%. Podczas przechowywania, co 6 dni, pobierano próby do badań. Przeprowadzone badania wykazały istotny wpływ wilgotności nasion i temperatury przechowywania na przyrost stężenia ergosterolu.

15

Effect of electrical stimulation, starter culture and glucono-delta-lactone on microbiological quality of fermented salami-type sausage

58%

Kornacki K., Zywica R., Klebukowska L., Budny J.

Natural Sciences

|

1998

|

tom 01

16

Biofilm and dental unit waterlines

58%

Szymanska J.

Annals of Agricultural and Environmental Medicine

|

2003

|

tom 10

|

nr 2

Ograniczanie wyników

Microbial quality of water in dental unit reservoirs

Quality of o-w emulsions stabilised with dried milk concentrates

Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese

Possibilities of using high-voltage electrical stimulation for improving the quality of fermented sausages

The effect of rosemary preparations on the microbial quality and TBARS value of model pork batters

Elimination of microbes from different drinking water sources of Visakhapatnam using potassium permanganate: dose based disinfection approach

Biochemical evaluation and microbial quality of Ras cheese supplemented with probiotic strains

Evaluation of microbial air quality in a forest recreation park

Determination of microbiological quality indices of vacuum-packed cottage cheese and prediction of their changes during storage

The effect of storage temperatures on the microbiological quality of fish feeds

Microbiological quality of Polish edible offals processed meat products during storage: influence on N-nitrosamines content

Control methods of the microbial water quality in dental unit waterlines

Jakosc mikrobiologiczna miesa drobiowego oddzielonego mechanicznie

Kinetyka zmian zawartości ergosterolu podczas przechowywania nasion rzepaku

Effect of electrical stimulation, starter culture and glucono-delta-lactone on microbiological quality of fermented salami-type sausage

Biofilm and dental unit waterlines