Dyeing of cotton fabrics using some natural dyes part II: some studies on dyeing properties of cotton fabrics using chelidonium majus [Roots]

The pre-treated cotton fabric with tannic acid [60g/l] was dyed in a bath containing natural colouring matter extracted from vegetable plants Chelidonium majus [roots]. Factors affecting dyeing properties such as concentration of colouring matter as well as pH values, time and temperature of dyeing bath were studied. It was found that the most suitable dyeing properties are obtained when colouring matter is obtained from 18 g Chelidonium majus [roots]/100 ml water using 5g/l sodium chloride, L.R 1:50, pH 6, dyeing was continued for 30 min at 70°C. Environmentally friendly mordants such as copper sulphate, ferrous sulphate, stannous chloride and alum were added using three mordanting methods: [pre-simultaneous - post] mordanting methods and overall fastness properties of dyed mordanted fabrics were assessed. In the recent years, growing interest in the revival of natural dyes has been manifested. This interest is the result of a worldwide movement to protect the environment for indiscriminate exploitation and pollution by industries. Natural dyes are considered to be complementary and not conflictive with the use of manufactured dyes in the textile industry as a whole. Chelidonium majus is an erect plant from 2-4 feet and is native to temperate Europe and Asia. Leaves are deeply pinnatifid, crenate or lobed, flowers are yellow medium sized, in a small peduncled umbel, sepals 2, petals 4; stamens many ovary of 2 carpels, fruit is a cylindrical capsule 1-2 inch long. It belongs to papaveraceae family[1]. The present work was carried out to optimize the conditions for dyeing cotton with natural colouring matter derived from Chelidonium majus [roots]. The evaluation of [K/S, L, a, b, delta E] for different dyed mordanted and/or dyed washed fabrics. Estimation of metal ions [ppm] of the dyed mordanted cotton samples [pre-treated with 60 g/l tannic acid] was carried out[9-2]

Microbial flora of frozen beefburger as affected by gamma radiation

Freshly prepared beefburger samples were obtained from a Meat Products Plant in Cairo in frozen state. Samples were irradiated with 5 KGy dose level at the same day of manufacture. Unirradiated and irradiated samples were stored at 18 degrees and analyzed microbiologically during storage up to 12 months for total viable counts of bacteria, yeasts, molds, sporeformers, B. Cereus, Strept. faecalis, Staph. Aureus, fecal coliform as well as the detection of Salmonella and Cl. perfringens. Also, the acid number of extracted beefburger fat and thiobarbituric acid value were assessed. The results indicated that the applied radiation dose resulted in reduction of the total bacterial count, sporeformers and completely inhibited yeasts, molds, Strept. faecalis, Staph. Aureus and fecal coliform but not B. cereus. Salmonella and Cl. perfringens were not detected in beefburger samples. The number of different groups of microorganisms studied decreased as storage period advanced with different rates. The acid value of beefburger fat increased gradually during storage at higher rate in unirradiated samples than irradiated ones, while the TBA value had the reverse. Therefore, it could be concluded that, application of gamma rays with 5 KGy can be used as an additional tool to freezing for eliminating such pathogens as well as reducing the microbial load. More radiation dose are needed for the destruction of B. cereus

Growth inhibition of some food-borne mould by garlic and cumin essential oils

The effect of essential oils of garlic and cumin on the growth of two common mycotoxigenic fungi; namely, Aspergillus flavus and Aspergillus ochraceus and two storage fungi; namely, Aspergillus niger and Penicillium chrysogenum was studied using Czapek yeast extract growth medium. Garlic essential oil at 15 uL/100 ml was very effective and prevent growth of all test fungi. Cumin oil at concentrations used up to 20 uL/100 ml had little activity against the test fungi

Microbiological quality of local dehydrated soups with special reference to Bacillus cereus

A total of 105 samples of precooked dehydrated soups representing the different types produced in Egypt were examined. Moisture content ranged from 1.5 to 6% and pH values were between 6.9 and 7.7. Mean values of total bacterial counts were generally less than 105 CFU/g except for brand "F" which contained about 103 CFU/g. Wide variation in the percentage of sporeformers in total count was observed. Mean values of spore counts ranged from 103 to 104 CFU/g. Bacillus cereus was found in variable densities; mean values hardly exceeding 104/g, it was not detected in some samples. Generally, B. Cereus represented 20-70% of the total spore counts. Yeast colony mean counts around 102 CFU/g. Enterobacteriaceae, molds coliforms, Staphylococcus aureus, Streptococcus faecalis and salmonellae could not be detected in all samples. D10 value of B. cereus was 2.85 KGy, while the D10 values at 85, 90, 95 and 100C were found to be 15.0, 9.5, 8.5 and 2.5 min, respectively. Preirradiation treatment of B. cereus spores had a synergistic effect with heat treatment

Comparative antibacterial effects of garlic and cumin essential oils

The inhibitory effect of garlic and cumin essential oils on some pathogenic bacteria namely, B. cereus, Staph. aureus, E. coli and Ps. aeruginosa, was investigated. Different concentrations of each oil [0-160 mul/100 ml] were added to the growth medium, then incubated at 37C/48 hr. The extent of bacterial growth was determined at different intervals by measuring the optical density of the bacterial cultures broth at 580 nm. The obtained results revealed that, garlic oil was more active against the tested bacteria compared with cumin oil. Also, B. cereus was the most sensitive one to both oils followed by Staph. Aureus. Complete inhibition was attained with oils concentration 50 mul/100 ml broth. The growth of E. Coli and Ps. aeruginosa were reduced by adding either garlic or cumin oil; the effect was proportional with the concentration of used oil. Complete inhibition was not attained with the use of 120 and 160 mul/100 ml of garlic and cumin oils, respectively, therefore, more concentration of these oils are needed for complete inhibition of E. Coli and Ps. aeruginosa