The high risk associated with biological threat agents dictates that any suspicious sample be handled under strict surety and safety controls and processed under high-level containment in specialized laboratories. This study attempted to find a rapid, reliable, and simple method for the complete inactivation of a wide range of pathogens, including spores, vegetative bacteria, and viruses, while preserving microbial nucleic acid fragments suitable for PCRs and proteinaceous epitopes for detection by immunoassays. Formaldehyde, hydrogen peroxide, and guanidium thiocyanate did not completely inactivate high titers of bacterial spores or viruses after 30 min at 21°C. Glutaraldehyde and sodium hypochlorite showed high microbicidal activity but obliterated the PCR or enzyme-linked immunosorbent assay (ELISA) detection of bacterial spores or viruses. High-level inactivation (more than 6 log(10)) of bacterial spores (Bacillus atrophaeus), vegetative bacteria (Pseudomonas aeruginosa), an RNA virus (the alphavirus Pixuna virus), or a DNA virus (the orthopoxvirus vaccinia virus) was attained within 30 min at 21°C by treatment with either peracetic acid or cupric ascorbate with minimal hindrance of subsequent PCR tests and immunoassays. The data described here should provide the basis for quickly rendering field samples noninfectious for further analysis under lower-level containment and considerably lower cost.
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http://dx.doi.org/10.1128/AEM.05553-11 | DOI Listing |
Cureus
December 2024
General Practice, Autonomous University of Campeche, Campeche, MEX.
Tinea blepharociliaris is a rare dermatophyte infection affecting the eyelashes and eyelids, often misdiagnosed as blepharitis, eczema, or bacterial infection, leading to ineffective treatments and recurrent symptoms. We report a case of a 10-year-old girl with erythematous plaques and fine scaling on the eyelids and eyelashes, initially suspected to have facial tinea or contact dermatitis. Direct mycological examination confirmed the presence of fungal filaments and spores, with culture identifying as the causative organism.
View Article and Find Full Text PDFFood Res Int
February 2025
Oniris VetAgroBio, INRAE, SECALIM, Nantes, France. Electronic address:
This study provides predictive models for G. stearothermophilus spores inactivation in four plant-based drinks, half-skimmed bovine milk and Brain Heart Infusion (BHI) broth and while also evaluating of matrix effect on inactivation. Heat inactivation was performed using the capillary tube method within the temperature range 115-127 °C.
View Article and Find Full Text PDFACS Sens
January 2025
Department of Physics, Umeå University, Umeå SE-901 87, Sweden.
Bacterial spores are highly resilient and capable of surviving extreme conditions, making them a persistent threat in contexts such as disease transmission, food safety, and bioterrorism. Their ability to withstand conventional sterilization methods necessitates rapid and accurate detection techniques to effectively mitigate the risks they present. In this study, we introduce a surface-enhanced Raman spectroscopy (SERS) approach for detecting spores by targeting calcium dipicolinate acid (CaDPA), a biomarker uniquely associated with bacterial spores.
View Article and Find Full Text PDFZhongguo Xue Xi Chong Bing Fang Zhi Za Zhi
December 2024
Lixiahe Institute of Agricultural Sciences in Jiangsu Province; National Experimental Station of Yangzhou for Agricultural Microbiology, Yangzhou, Jiangsu 225007, China.
Objective: To investigate the physiological characteristics of subspecies (Bti) with double mutations of and genes and to assess the activity of Bti against larvae of under different external factors, so as to provide the theoretical evidence for the use of engineered bacteria of Bti for effective mosquito control.
Methods: wild-type strain Bt-59 and Bt-59 strain with mutation [Bt-59 (Δ)] were cultured in nutrient broth media for 24 hours, and Bt-59 strains with mutation [Bt-59 (Δ)] and double mutations of and [Bt-59 (Δ)] were cultured in nutrient broth media for 48 hours. Then, 5 μL of culture media were transferred to glass sides, and cell morphology and mother cell lysis were observed under an optical microscope.
Int J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
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