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Articles by Mihaela DUMA
Total Records ( 2 ) for Mihaela DUMA
  Sorin APOSTU , Carmen LAZAR , Ancuta Mihaela ROTAR and Mihaela DUMA
  Listeria monocytogenes is widely spread in the environment and represents a potential risk when non-processed, partially processed of fermented food is consumed. The VIDAS L. monocytogenes II test is a rapid screening test and represents an alternative to the long-term alternative identification. This test can be used for the direct screening of L. monocytogenes in the food samples and the environment. Salmonella is one of the main causes of food toxic infection. Salmonella organisms are ubique in the environment and reach the intestine of humans and other mamals, especially domestic and predomestic (rodents), birds, reptiles and even insects.(Ancut,a M. Rotar, S. Apostu, 2009). Detecting Salmonella using classical methods: preinrichment steps, enrichment, isolation and confirmation can last up to 5 days. The screening techniques, based on the imunoenzimatic analysis (IEA) oferring the possibility of simplifying and the accelerating the detection. This way, the automatic IEA Salmonella VIDAS test (SLM) for detecting Salmonella in food samples and environment uses a mixture of capture antibodies with high specificity both against O antigens and H antigens, which allows the detection of both mobile and imobile Salmonella. The VITEK 2 GP and GN cards were developed to satisfy the growing demand for quality control measures within the food industry and provide identification of organisms in just hours, while traditional methods take days to deliver results. The GN card provides automatic identification of the most significant fermenting and non-fermenting Gram -negative bacilli, including several Salmonella species and E. coli O157, in addition to the select agent organisms Brucella melitensis, Francisella tularensis, Burkholderia mallei, urkholderia pseudomallei and Yersinia pestis. The VITEK 2 GP card provides rapid identification of common Gram - positive organisms, including Listeria and Staphylococcus species (bioMerieux Industry).
  Carmen LAZAR , Ancuta M. ROTAR , Sorin APOSTU and Mihaela DUMA
  Many bacterial infections are caused by ingestion of contaminated food. Contamination of food often occurs at home, but can be easily prevented. Home hygiene is particularly important for children, elderly people, pregnant women and immuno-compromised people.(Written by Dr. T. M. Wassenaar, 2009) Microorganisms are living organisms, most of them unicellular creatures that can be seen only with a microscope. Microorganisms are just that, microscopic in size. Even though they can only be viewed through a microscope, just a few microbes can multiply and wreak havoc on the human body. (Melissa Conrad Stoppler, MD, 2009). For the purposes of this article, focus will center on pathogenic bacteria (Escherichia coli, Salmonella and Staphylococcus aureus) wich will be identificated using the optical microscope.The optical microscope remains the fundamental tool for phase identification. The optical microscope magnifies an image by sending a beam of light through the objective. Escherichia coli, or E. coli for short, is a very common bacterium. There are hundreds of different strains of E. coli. Some are harmless while others cause serious illness. Nonpathogenic strains of E. coli -- those that do not cause disease - are normal inhabitants of the intestinal tract in humans and animals. (Melissa Conrad Stoppler, M.D., 2009) Salmonella spp. remains a major cause of morbidity and mortality worldwide. Outbreaks of enteric fever remain commonplace in developing countries, whereas nontyphoidal salmonellas are significant in developed countries, with the main presentation that of gastroenteritis.(E. J. Threlfalla, 2008) \Staphylococcus aureus is considered the world’s third most important cause of foodborne illnesses (Tirado and Schimdt, 2001).The ability of S. aureus to grow and produce SEs under a wide range of conditions is evident from the variety of foods implicated in staphylococcal food poisoning (Le Loir et al., 2003) After the analyzing of samples from all food catergories the presence of Escherichia coli was noticed in 40 samples, Staphylococcus coagulase-positive was noticed in 10 samples and Salmonella Group C and Group D was present in 20 samples.
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