Antimicrobial Activity of the Extract of Stem Bark of Diplotropis Ferruginea Benth

This is the first report about the antibacterial activity of Diplotropis ferruginea Benth. In this study, the ethanol extract of D. ferruginea was tested for its antimicrobial activity against strains gram-positive and gram-negative. In order to determine the minimal inhibitory concentration, assays were carried out by micro dilution method. The extract was screened for antimicrobial activity, and it showed antibacterial activity against Escherichia coli and Pseudomonas aeruginosa

What you should know about Zika virus testing : for pregnant women who may have been exposed to Zika 2-12 weeks ago

If you or your sex partner live in or recently traveled to an area with Zika, you may have been exposed to Zika. You may havequestions about Zika and how to find out if you\ue2\u20ac\u2122ve been infected. Learn more about Zika virus testing for pregnant womenand what you might expect if you have Zika virus during pregnancy.CS272943Date printed on piece: December 20, 2016.Date from document properties: modified 1/4/2017igm.pd

Microbiological quality in the flour and starch cassava processing in traditional and model unit

O objetivo deste trabalho foi avaliar a qualidade microbiológica de farinha e fécula durante as diferentes etapas do processamento de mandioca, em unidades tradicionais e em uma unidade modelo. Foram determinados índices de coliformes totais e termotolerantes, Bacillus cereus, Salmonela spp., bactérias e fungos nas farinhas e féculas. Não foram observadas presenças de B. cereus e Salmonella spp. na farinha e fécula de mandioca produzidas nas unidades estudadas. A incidência microbiana diminui com o avanço da etapa do processamento para obtenção de farinha e foi menor na unidade modelo. Após o processo de torra, a carga microbiana estava de acordo com os valores preconizados pela legislação brasileira, concluindo-se que essa etapa pode ser considerada como crítica na obtenção de farinha. Na obtenção de fécula, a carga microbiana nas unidades tradicionais são maiores que na modelo, e o aumento do número de extrações promove o aumento da incidência de microrganismos, sendo recomendadas apenas quatro extrações. ______________________________________________________________________________________ ABSTRACT: The objective of this research was to evaluate microbiological contamination in the flour and starch during cassava processing in traditional and model units. The total and fecal coliforms indexes, Bacillus cereus, Salmonella, bacteria, yeast and fungi were determined. Bacillus cereus and Salmonella were not detected in any sample. The incidence of microorganisms decreased along the processing to obtain cassava flour, and is lower in model unit. After the roasting process, the microbial load was below the values established by the Brazilian legislation, and can be regarded as a critical step in obtaining cassava flour. Concerning starch production, the microbial load in the traditional units was higher than in the model units, and the increase of the extraction steps has promoted the growth of microorganisms. It’s recommended the used of only 4 extractions