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Biomedical subjects

A A Kraft

Publications and source records attributed to A A Kraft.

16 recordsLinked to original sources
PubMed1969

Effect of meat and isolated meat proteins on the thermal inactivation of staphylococcal enterotoxin B.

The thermal inactivation of staphylococcal enterotoxin B was studied in a phosphate-saline buffer, in the presence of two meat proteins, myosin and metmyoglobin (MetMb), and in a ground-beef slurry. When enterotoxin B was incubated at temperatures from 60 to 110 C, it was shown that the initial thermal inactivation at 80 C was faster than at 100 or 110C. The heating of enterotoxin B at 60, 80, and 100 C in the presence of either myosin or MetMb resulted in a rapid loss of the enterotoxin. Thermal loss of the enterotoxin B molecule in the presence of meat proteins was more pronounced at 80 C than at either 60 or 100 C. Thermal loss of enterotoxin B molecule in the presence of meat proteins was more pronounced at 80 C than at either 60 or 100 C. Thermal loss of enterotoxin B in a ground round slurry was rapid when compared to inactivation in a phosphate-saline buffer. The rapid loss of enterotoxin B in the slurry may be due to a combination of thermal inactivation and the binding of enterotoxin molecules to meat proteins.

Buffers↗
PubMed1968

Salmonellae associated with further-processed turkey products.

"Further-processed" turkey products, prepared from chilled, eviscerated, and thawed carcasses at two commercial turkey-processing plants, were evaluated, for the presence of salmonellae. These organisms were isolated from swab samples from 12% of chilled, eviscerated turkey carcasses, 27% of finished products, and 24% of processing equipment. The same serotypes as those found throughout a plant on any one visit were recovered from 31% of rinse-samples taken from hands and gloves of processing personnel. Salmonellae were found in samples taken on 37 of 48 visits; a greater number of recoveries were made on days when freshly killed turkeys were processed (87%) than when frozen-defrosted carcasses were processed (59%). The predominant serotype isolated from meat and environment usually changed from visit to visit. Salmonella sandiego and Salmonella anatum were the most frequent among 23 serotypes recovered. Most of the isolated serotypes are commonly associated with turkeys and have been incriminated as causative agents of human salmonellosis. The implication is that further-processed turkey products, if inadequately cooked by the consumer and if improperly refrigerated between the time of manufacture and consumption, could directly transmit salmonellae. These same products might also contaminate other foods by introducing salmonellae into food-preparation areas.

Animals↗
PubMed1968

Microtiter method for the evaluation of viable cells in bacterial cultures.

A microtiter technique was investigated as a means of evaluating viable cells in bacterial cultures. Parallel experiments were performed employing the conventional agar plate method along with the microtiter procedure. Statistical analyses showed that the correlation between the two methods was highly significant. With this new method, many samples were analyzed simultaneously, and readable results were obtained in 12 to 15 hr. Other advantages of this method were substantial savings of time, space, and materials. Also, the applicability of this method to estimates of mixed bacterial populations was demonstrated by studying the associative growth of two bacterial cultures.

Bacteria↗
PubMed1965

Inhibitory action of selenite on Escherichia coli, Proteus vulgaris, and Salmonella thompson.

Weiss, K. F. (Iowa State University, Ames), J. C. Ayres, and A. A. Kraft. Inhibitory action of selenite on Escherichia coli, Proteus vulgaris, and Salmonella thompson. J. Bacteriol. 90:857-862. 1965.-The resistance of three microorganisms, Escherichia coli (ISU-41), Proteus vulgaris (ISU-37c), and Salmonella thompson (ISU-86-2), to increasing concentrations of selenite was determined. E. coli was completely inhibited by 1.25% sodium hydrogen selenite, and 0.25% sodium hydrogen selenite caused a pronounced lag. P. vulgaris survived selenite concentrations of over 3%. S. thompson was inhibited completely by 3% selenite but not by 2.5%, although there was a considerable lag and a decrease in total growth. The relationship of growth, uptake, and reduction of selenite was determined. The susceptible E. coli incorporated up to twice as much selenium as did the other two organisms during the early stages of incubation. Radioautographs of seleno analogues of sulfur-containing amino acids revealed the presence of seleno-cystine in all three organisms, and seleno-methionine in E. coli. Compounds having R(F) values corresponding to possible oxidation products of seleno-methionine were present in the hydrolysates of P. vulgaris and S. thompson. Kinetic aspects of selenite uptake, rather than the ultimate localization of selenite in the cell protein, appear to be the factors that determine the degree of resistance or of susceptibility to selenite.

Bacterial Proteins↗