OCCURRENCE OF CLOSTRIDIUM PERFRINGENS IN GROUND BEEF AND GROUND TURKEY EVALUATED BY THREE METHODS1

A rapid and effective method (Fung's Double-tube method) for estimating low numbers of Clostridium perfringens from ground beef and ground turkey has been investigated and compared to Oxyrase Enzyme and Gas Pak Anaerobic System methods. C. perfringens was detected with one or more of the methods in 64 (54%) of 118 ground beef samples and 40 (73%) of 55 ground turkey samples. Fung's Double-tube showed 94 (54%) out of 173, Oxyrase Enzyme 77 (45%) out of 173, and Gas Pak Anaerobic System 73 (42%) out of 173 ground beef and ground turkey samples to be positive for C. perfringens. Fung's doubletube showed significantly (p <0.05) higher number of samples positive for C. perfringens in these samples than other two methods. The results indicated a much higher occurrence of C. perfringens in ground turkey (73%) than in ground beef (54%). Furthermore in order to compare the efficiency of these methods in enumerating number of C. perfringens cells during storage, some samples were kept at room temperature (23°C) for 7 days. The number of C. perfringens increased from 44/g up to 1.3x10⁹/g as enumerated by Fung's Double-tube.     

The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh

The combined effects of probiotic sequential inoculation (before or after fermentation), type of native Bifidobacterium strain (Bifidobacterium animalis spp. lactis PTCC 1631 and Bifidobacterium bifidum PTCC 1644) and final pH of fermentation (4.5 or 4.2) on qualitative aspects of typical Iranian fermented milk drink (Doogh) were investigated. The blends inoculated with yoghurt bacteria only and with final fermentation pH of 4.5 had the shortest fermentation time. The highest viability of bifidobacteria in all treatments at the end of fermentation and throughout the refrigerated storage was observed for B_lY‐40‐4.5 (B. lactis co‐cultured with yoghurt starter bacteria and incubated at 40 °C until final pH of 4.5) and then for B_bY‐40‐4.5 (containing B. bifidum). The most acceptable organoleptic properties were observed for treatments B_lY‐40‐4.2 and B_bY‐40‐4.2, and then for B_bY‐40‐4.5.     

Bacterial endotoxins in periodontal health and diseases

Bacterial endotoxins are a major concern in periodontal health and diseases owing to their structure and biological activity. With up-to-date knowledge of endotoxins and the recent findings about the influence of endotoxins in dental health, their probable mode of pathogenesis, and standard detection methods, this review analyzes the potential efficacy and benefits of probiotics in combination with conventional and contemporary treatment measures. In the oral cavity, Gram-negative bacteria are documented to predominate in the pulpal lesions with radiolucent areas and in the root canal with pulp necrosis, where they pose an absolute threat by promoting a series of inflammatory reactions. Endotoxin, a constituent of Gram-negative bacteria establishes a nexus between cytokine stimulation and proinflammatory reactions, therefore plays a critical role in decaying dental pulp and modulating periodontal diseases. Currently, the treatment regimen involves several biochemical preparations. In addition, probiotics have been reported to control endotoxin in gingivitis and contribute to the overall improvement of dental health. A potential benefit of a combination of probiotics as a complementary treatment along with the conventional treatment warrant more empirical evidence to elucidate its role and mechanism in resolving the clinical manifestations associated with endotoxins in the periodontal region.