Preliminary Investigation on Production of Brown Ink from Gmelina arborea (ROXB) Fruit Extract

The study was carried out to assess the potential of producing brown ink from Gmelina arborea fruit extract and to compare the ink produced with commercial ink using ink flotation test. The Gmelina arborea fruit extract was gotten by soaking the fruits in water for two hours, after which they were squeezed manually to extract the juice. Five different concentration levels (100%, 80%, 60%, 40% and 20%) of the ink were produced using ethanol as diluent and coconut vinegar as additive to preserve the ink from biodegradation and to enhance its stability and permanence on paper once it has dried. The prepared ink was compared with the commercial ink (control) to determine the best concentration level for optimal ink penetration on selected paper surfaces. The results showed that 40% concentration level of the prepared ink has the best penetration time of 5.2

Concentration and Prevalence of Escherichia coli O157 in Cattle Feces at Slaughter

The concentration and prevalence of Escherichia coli O157 in cattle feces at the time of slaughter was studied over a 9-week period from May to July 2002. Fecal samples (n = 589) were collected from the rectums of slaughtered cattle, and the animal-level prevalence rate was estimated to be 7.5% (95% confidence interval [CI], 5.4 to 9.6%) while the group prevalence was 40.4% (95% CI, 27.7 to 53.2%). Of the 44 infected animals detected, 9% were high shedders that contained E. coli O157 at concentrations of >10(4) CFU g(−1). These 9% represented >96% of the total E. coli O157 produced by all animals tested. All isolates possessed the vt(2) gene, 39 had the eaeA gene, and a further five had the vt(1) gene also. The presence of high-shedding animals at the abattoir increases the potential risk of meat contamination during the slaughtering process and stresses the need for correctly implemented hazard analysis and critical control point procedures

Colicin Concentrations Inhibit Growth of Escherichia coli O157:H7 In Vitro†

Escherichia coli O157:H7 is a virulent foodborne pathogen that causes severe human illness and inhabits the intestinal tract of food animals. Colicins are antimicrobial proteins produced by E. coli strains that inhibit or kill other E. coli. In the present study, the efficacy of three pore-forming colicins (E1, N, and A) were quantified in vitro against E. coli O157:H7 strains 86-24 and 933. Colicins E1 and N reduced the growth of E. coli O157:H7 strains, but the efficacy of each colicin varied among strains. Colicin E1 was more effective against both strains of E. coli O157:H7 than colicins A and N and reduced (P E. coliO157:H7 at concentrations E. coli O157:H7 in food animals.This article is from Journal of Food Protection 67 (2004): 2603–2607.</p