Survival of Campylobacter jejuni in waterborne protozoa

Article Abstract:

Campylobacter jejuni and a variety of waterborne protozoa, including ciliates, flagellates, and alveolates, were detected in the drinking water of intensively reared poultry. A combination of culture-based and molecular techniques is described to assess the potential of waterborne protozoa to act as vehicles for the Campylobacter infection of the reared poultry.

Campylobacter, Protozoa, Protozoans

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Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production

Article Abstract:

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalabacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted.

In-Vitro Diagnostic Substance Manufacturing, Cheese, natural and processed, Cheese, Cheese Manufacturing, Bacterial Dairy Cultures, Dairy bacterial cultures, Kephir, Kefir

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Effectiveness of standard UV depuration at inactivating cryptosporidium parvum recovered from spiked pacific oysters (Crassostrea gigas)

Article Abstract:

Study is conducted replicating Pacific oyster commercial depuration conditions, artificially spiked the oysters with C. parvum and assessed the depuration efficiency of standard UV treatment at oocyst inactivation. The findings of the study support the need for establishing continuous Cryptosporidium monitoring programs at shellfish harvesting sites.

Shellfish, Shellfish Fishing, Physiological aspects, Genetic aspects, Cryptosporidium

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