Cognitive training: the effects of working memory training

Gemstone Team Cognitive Training

ATTACHMENT, GROWTH AND PERSISTENCE OF CRONOBACTER ON GRANULAR ACTIVATED CARBON FILTERS

Several Cronobacter outbreaks have implicated contaminated drinking water. This study assessed the impact of granular activated carbon (GAC) on the microbial quality of the water produced. A simulated water filter system was installed by filling plastic columns with sterile GAC, followed by sterile water with a dilute nutrient flowing through the column at a steady rate. Carbon columns were inoculated with Cronobacter on the surface, and the effluent monitored for Cronobacter levels. During a second phase, commercial faucet filters were distributed to households for 4-month use. Used filters were backwashed with sterile peptone water, and analyzed for Cronobacter, total aerobic plate count, coliform bacteria and Enterobacteriaceae. Cronobacter colonized the simulated GAC and grew when provided minimal levels of nutrients. Backwashed used filters used in home settings yielded presumptive Escherichia coli, Pseudomonas and other waterborne bacteria. Presumptive Cronobacter strains were identified as negative through biochemical and genetic test.

ENHANCEMENT OF THERMAL INACTIVATION OF CRONOBACTER SAKAZAKII WITH INCLUSION OF PARABENS

Parabens are a family of p-hydroxybenzoic acid esters, which have antimicrobial activity over a broad pH range (4-8). This study was designed to evaluate the enhanced thermal inactivation of Cronobacter sakazakii by the inclusion of “parabens” and to ultimately develop mathematical models to describe this effect. A heat-resistant strain, Cronobacter sakazakii 607, was heated at three mild heating temperatures in combination with treatments with five parabens in various concentrations. Results showed the presence of parabens significantly enhanced thermal inactivation in a concentration-dependent manner, and the effect increased with increasing alkyl chain length. The concentration of parabens, alkyl side chain length, and heating temperature acted synergistically, causing bacterial inactivation even at low temperatures that were not effective in killing C. sakazakii. The survival data were used to develop primary and secondary mathematical models that accurately describe how this synergistic activity can be applied in the food industry.