Clostridium perfringens growth from spore inocula in sous-vide processed pork-based Mexican entrée.

The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entrée was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo sauce and inoculated with 3 log(10) CFU/g of C. perfringens spores.

White shrimp (Litopenaeus vannamei) recombinant lysozyme has antibacterial activity against Gram negative bacteria: Vibrio alginolyticus, Vibrio parahemolyticus and Vibrio cholerae.

C-type lysozyme has been described as an antibacterial component of the shrimp innate defence system. We determined quantitatively the antibacterial activity of white shrimp (Litopenaeus vannamei) recombinant lysozyme against three Gram negative bacteria: Vibrio alginolyticus, Vibrio parahemolyticus and Vibrio cholerae, using a turbidimetric assay with live bacteria and differential bacterial viable count after interaction with the protein. In conclusion, the antibacterial activity of recombinant shrimp lysozyme against Vibrio sp.

[Impact of diet on the induction of infection with Giardia lamblia cysts in Sprague-Dawley rats].

Objective: To assess the effect of malnutrition on the development of giardiasis in Sprague-Dawley rats, using different inoculum sizes of Giardia lamblia cysts.

Material And Methods: An experimental study was conducted between 1995 and 1999 at Centro de Investigación, Alimentación y Desarrollo (Center for Research, Food, and Development), in Hermosillo, Sonora, Mexico. The study population consisted of two groups of six to eight experimental units that were fed two different diets and inoculated five different concentrations of Giardia lamblia cysts.