Published in Journal of food protection
Red meat is associated with Salmonella outbreaks, resulting in negative impacts for the processing industry. Little work has been reported on the use of dry heat as opposed to moist heat against Salmonella on red meat. We determined the effect of drying at 25°C and dry heat at 70°C with ∼10% relative humidity for 1 h against 11 Salmonella strains o...
Published in Infection Prevention in Practice
The critical need for reliable methods to validate decontamination protocols for personal protective equipment (PPE) for re-use during the SARS-CoV-2 pandemic is limited by the need for specialized containment facilities to handle the virus. Hence, we have herein validated the use of a swine coronavirus as a surrogate, and tested the effectiveness ...
Published in The Journal of hospital infection
In the wake of the SARS-CoV-2 pandemic and unprecedented global demand, clinicians are struggling to source adequate access to personal protective equipment. Respirators can be in short supply, though are necessary to protect workers from SARS-CoV-2 exposure. Rapid decontamination and reuse of respirators may provide relief for the strained procure...
Published in Food Science and Biotechnology
The impact of heat type, sample type, temperature and time on the heat-induced conversion of gingerols to shogaols in ginger were studied by an UHPLC–ESI–MS/MS. Heat treatments greatly induced the conversion of gingerols to shogaols in ginger. As the temperature increased, the faster conversion of gingerols into shogaols were observed. However, the...
Published in American journal of infection control
Biologic indicator tests (BIs) are considered the most meaningful way to verify sterilization. To monitor the cycles of sterilization using BIs in dry heat sterilizers and steam autoclaves and to identify the causes of failures in the cycles of sterilization in dental offices in San Luis Potosí, México. An invitation to participate was sent to 400 ...
Published in Applied Biochemistry and Biotechnology
Influences of dry heating, wet heating, and extrusion on the degradation of DNA and protein from transgenic soybean meal (TSM) were analyzed using qualitative PCR, quantitative real-time PCR (qPCR), indirect enzyme-linked immunosorbent assay (iELISA), and Western blot. The 414-bp Lectin gene was thoroughly degraded after dry heating between 75 and ...
Published in Journal of physical therapy science
[Purpose] The purpose of this study was to examine the degree of changes in gait and feet after wet heat and dry heat exposure for 20 minutes. [Subjects] The participants of this study were 17 young adult males. The subjects were divided into a wet heat group of 9 subjects and dry heat group of 8 subjects. [Methods] Dry heat was applied for 20 min....
Published in Annales Pharmaceutiques Francaises
IntroductionThe preparation of parenteral nutrition mixture (PNM) in an open chamber requires the use of intermediate containers sterile and non-pyrogenic. A sterilization of containers by moist heat in large autoclaves is the suitable method. However, sterilization by moist heat is not a depyrogenation method. In our study, we report the validatio...
Published in Ecological Research
Most species of Fabaceae produce seeds with physical dormancy which was broken by some environmental factors in the field, yet for the mechanism of physical dormancy release in the natural condition is still poorly understood. In present study, seeds of Sophora alopecuroides from two populations were placed on the soil surface or buried at depths o...
Published in Fibers and Polymers
PET yarns textured at different texturing conditions were treated with superheated steam or dry heat at different temperatures for different times. The effects of the treatment conditions on the thermomechanical and structural changes of the yarn were examined by shrinkage, X-ray diffraction and birefringence measurements. With increase in superhea...
