Antimicrobial Activity of Parabens in Submicron Emulsions Stabilized with Lecithin

Antimicrobial efficacy of methyl and propylparaben combination as potential preservatives for submicron emulsions, and the effect of oil and lecithin concentration on the microbial growth were investigated. Parabens were ineffective in standard or doubled concentrations as per pharmacopoeial criteria. Poor growth inhibition and multiplication of reference strains point to protective and growth properties of submicron emulsions. No correlation was observed between oil/lecithin ratio and efficacy of parabens; partitioning of the latter into the oily phase and lipophilic domains could be the reason for such effect. Further studies are necessary to establish a stable and safe composition of such formulations.     

The effect of organofunctional nanosilica on the cross-linking process and thermal resistance of UF resin

The paper investigates the effect of surface modification of fumed nanosilica with (3-aminopropyl)triethoxysilane (APTES) on the kinetics and thermal stability of urea-formaldehyde (UF) resin. In the course of the investigation, nanoparticles were modified with APTES in the ratio 1, 2, 3, 4 and 5 part by weight (PBW) per 100 PBW of SiO₂. The parameters of curing kinetics of the resin, the conversion degree and its thermal stability were determined with use of differential scanning calorimetry (DSC) and thermogravimetric analysis (TG). The effect of nanosilica silanization on the curing process of resin was evaluated by determining the gel time at 100 °C and the activation energy (E_a) of the cross-linking process, the initial and final temperature of the reaction (T_onset, T_endset), the maximum value of the exothermic peak (T_p), the amount of emitted heat (ΔH_Tp) and the conversion degree (α_Tp) that responds to T_p. With the maximum level of silica modification, we have noted a decrease in the reactivity of the resin, which is manifested by a slightly longer gel time of the resin as well as an increase in the value of activation energy of the cross-linking process. It is accompanied by a slight decrease of resin conversion degree α_Tp. The modification of silica, regardless of the amount of silane inoculated on its surface, results in the increase in the thermal stability of UF resin.     

Genetic Carriers and Genomic Distribution of cadA6—A Novel Variant of a Cadmium Resistance Determinant Identified in Listeria spp.

Listeria monocytogenes is a pathogen responsible for severe cases of food poisoning. Listeria spp. strains occurring in soil and water environments may serve as a reservoir of resistance determinants for pathogenic L. monocytogenes strains. A large collection of Listeria spp. strains (155) isolated from natural, agricultural, and urban areas was screened for resistance to heavy metals and metalloids, and the presence of resistance determinants and extrachromosomal replicons. Of the tested strains, 35% were resistant to cadmium and 17% to arsenic. Sequence analysis of resistance plasmids isolated from strains of Listeria seeligeri and Listeria ivanovii, and the chromosome of L. seeligeri strain Sr73, identified a novel variant of the cadAC cadmium resistance efflux system, cadA6, that was functional in L. monocytogenes cells. The cadA6 cassette was detected in four Listeria species, including strains of L. monocytogenes, isolated from various countries and sources—environmental, food-associated, and clinical samples. This resistance cassette is harbored by four novel composite or non-composite transposons, which increases its potential for horizontal transmission. Since some cadAC cassettes may influence virulence and biofilm formation, it is important to monitor their presence in Listeria spp. strains inhabiting different environments.     

Concentrated Water Solution of Salts as Solvents for Reactions of Carbohydrates. Part 1: Reactions of Glucose Promoted by Concentrated Solutions of Alkaline and Alkaline Earth Metal Salts

Saturated water solutions of selected alkaline and alkaline earth metal salts have been studied whether or not they catalyze the formation of levulinic acid from glucose. The most active was a solution of magnesium chloride. Activity was further increased in the system (MgCl₂+H⁺). We observed complete inhibition of this reaction by NO₃⁻. Contrary to the generally accepted opinion that formation of hydroxymethylfurfural is only H⁺ catalyzed, we observed activity of the system formed from MgO and MgCl₂ when one starts from glucose. (MgCl₂+ MgO) in water is alkaline.     

Branched copolymers with biodegradable core and pendant oxirane groups

The reactive oxirane groups were incorporated into the macromolecule as substituents in the side chains of loosely‐grafted copolymer or in the arms of star‐shaped copolymer using glycidyl methacrylate (GMA) in the controlled atom transfer radical polymerization (ATRP). The branched GMA copolymers with various architectures were obtained by using hydrophobic copolymers containing six and seven units of caprolactone 2‐(methacryloyloxy)ethyl ester (CLMA) functionalized with bromoester groups, and trifunctional poly(ε‐caprolactone) (PCL), as well as hydrophilic tri‐, and six‐functional acetal derivatives of D ‐glucopyranosides as (macro)initiators with biodegradable and biocompatible properties. The well‐defined copolymers with core‐shell structures and polymerization degrees of GMA in the range of 20–100 per side chain/arm at 20–70% of monomer conversion within 1–6 h and narrow molecular weight distributions (M_w/M_n = 1.14–1.4) were obtained. POLYM. ENG. SCI., 2013. © 2012 Society of Plastics Engineers     

Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market

In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of paté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.