Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 2 de 2
Filtrar
Mais filtros










Base de dados
Intervalo de ano de publicação
1.
Comp Immunol Microbiol Infect Dis ; 20(1): 35-40, 1997 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-9023039

RESUMO

In order to study the putative transfer of antibiotic resistance from poultry to humans, hens' eggs were examined for the presence of various pathogens. Staphylococcus, Enterobacter, Escherichia, Proteus and Pseudomonas spp. were the most frequently isolated genera. Sensitivity tests, performed with the Kirby-Bauer technique, showed the presence of resistant strains of Staphylococcus aureus (to penicillin-G, tetracycline, erythromycin, clindamycin, cefalosporins, oxacillin, gentamycin, chloramphenicol and tobramycin), Enterococcus faecalis (to ampicillin, ciprofloxacin, clindamycin, gentamycin and tetracyclin), Escherichia coli (to tetracycline, erythromycin, ampicillin and cefalosporins), Enterobacter cloacae (to ampicillin, amoxycillin plus clavunalic acid, erythromycin and tetracycline), Pseudomonas stutzeri (to erythromycin and chlorampenicol) and Citrobacter freundii (to ampicillin, amoxycillin plus clavunalic acid, cefalosporins and co-trimoxazole).


Assuntos
Infecções Bacterianas/transmissão , Qualidade de Produtos para o Consumidor , Ovos/microbiologia , Animais , Antibacterianos/farmacologia , Resistência Microbiana a Medicamentos , Fluoroquinolonas , Bactérias Gram-Negativas/efeitos dos fármacos , Bactérias Gram-Negativas/isolamento & purificação , Bactérias Gram-Positivas/efeitos dos fármacos , Bactérias Gram-Positivas/isolamento & purificação , Humanos , Testes de Sensibilidade Microbiana
2.
Microbiol Res ; 150(3): 305-9, 1995 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-12099299

RESUMO

Bacteria in food have been reported to survive in larger numbers after processing by microwave radiation than after conventional processing. The bactericidal effect of a domestic microwave oven (SHARP R-7280) on certain pathogenic enterobacteria species was investigated in vitro, in comparison with conventional heating (boiling). The death rates of different nosocomial strains of Escherichia coli, Salmonella sofia, Salmonella enteritidis, Proteus mirabilis and Pseudomonas aeruginosa were tested. The microwave oven and the conventional heating system used were both calibrated in order to calculate temperatures from exposure times. For each strain duplicate samples of 25 ml of pure culture with concentrations at least 10(6) cfu/ml were exposed to microwave radiation. An equal number of samples of the same volume and concentration were exposed to conventional heating. Subsequently all samples were examined qualitatively and quantitatively following standard microbiological procedures. The results indicate that microwaves have an efficient bactericidal effect on the enterobacteria in liquid cultures.


Assuntos
Enterobacteriaceae/efeitos da radiação , Microbiologia de Alimentos , Temperatura Alta , Micro-Ondas , Relação Dose-Resposta à Radiação , Enterobacteriaceae/crescimento & desenvolvimento , Escherichia coli/crescimento & desenvolvimento , Escherichia coli/efeitos da radiação , Proteus mirabilis/crescimento & desenvolvimento , Proteus mirabilis/efeitos da radiação , Pseudomonas aeruginosa/crescimento & desenvolvimento , Pseudomonas aeruginosa/efeitos da radiação , Salmonella/crescimento & desenvolvimento , Salmonella/efeitos da radiação , Salmonella enteritidis/crescimento & desenvolvimento , Salmonella enteritidis/efeitos da radiação , Fatores de Tempo
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...