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Biomedical subjects

P V Nielsen

Publications and source records attributed to P V Nielsen.

At least 19 recordsLinked to original sources
PubMed2006

Dispersion of exhaled droplet nuclei in a two-bed hospital ward with three different ventilation systems.

UNLABELLED: Effective ventilation in general hospital wards is important for controlling the airborne transmission of infectious respiratory diseases. Experiments have been carried out to increase our understanding of the interaction of the breathing flows of two individuals in a full-scale experimental hospital ward with three ventilation systems, i.e. mixing, downward and displacement ventilation. Two life-size breathing thermal manikins were used to simulate a source patient and a receiving patient. The exhalation jet from a bed-lying manikin was visualized using smoke. N2O was used as tracer gas to simulate the droplet nuclei exhaled by patients; and the spatial distribution of its concentrations was measured. Our experimental results show that for both mixing and downward ventilation, the exhaled jet penetrates a short distance and is diluted quickly by ventilation air. The exhaled droplet nuclei are well mixed in the ward. Bed distance does not affect the personal exposure of the receiving patient. For displacement ventilation, the exhaled jet can penetrate a long distance. A high concentration layer of exhaled droplet nuclei because of thermal stratification locking has also been observed with displacement ventilation. This work is useful for identifying an appropriate ventilation method that can remove droplet nuclei more effectively and minimize the risk of cross-infections in a hospital ward environment. PRACTICAL IMPLICATIONS: As one of the major potential sources for infectious droplet nuclei in a hospital environment, exhalation flows of an infected patient can interact with the respiratory activities of other close individuals and with the room ventilation systems. Our latest results provide information on the penetration of exhalation jets into the ambient environment in different ventilation systems. This work is useful in identifying an appropriate and effective ventilation method for removing droplet nuclei more effectively, and thus minimizing the risk of cross-infections in hospital wards with multiple beds.

Air Movements↗
PubMed2004

Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.

Inhibition of spoilage organisms from bakery products by weak acid preservatives in concentrations of 0%, 0.003%, 0.03% and 0.3% (w/v) was investigated experimentally on a substrate media with water activity (a(w)) and pH ranging from sourdough-fermented acidic rye bread to alkaline intermediate moisture sponge cake types (a(w) 0.80-0.95, pH 4.7-7.4). Initially, rye bread conditions (a(w) 0.94-0.97 and pH 4.4-4.8) in combination with calcium propionate were investigated. Results showed that the highest concentration of propionate (0.3%) at all conditions apart from high a(w) (0.97) and high pH (4.8) totally inhibited fungal growth for a 2-week period, with the exception of Penicillium roqueforti, Penicillium commune and Eurotium rubrum. Characteristically for the major spoiler of rye bread, P. roqueforti, all three isolates tested were stimulated by propionate and the stimulation was significantly enhanced at high water activity levels. The effect of propionate on production of secondary metabolites (mycophenolic acid, rugulovasine, echinulin, flavoglaucin) was also studied, and variable or isolate dependent results were found. Subsequently, a screening experiment representing a wider range of bakery products was conducted using calcium propionate, potassium sorbate and sodium benzoate. The obtained data was modelled using survival analysis to determine 'spoilage-free time' for the fungi. At the low a(w) level (0.80) only Eurotium species grew within the test period of 30 days. Higher water activity levels as well as higher pH values decreased spoilage-free times of the fungi. The preservative calcium propionate was less effective than potassium sorbate and sodium benzoate.

Acids↗
PubMed2004

Impact of turbulence anisotropy near walls in room airflow.

UNLABELLED: The influence of different turbulence models used in computational fluid dynamics predictions is studied in connection with room air movement. The turbulence models used are the high Re-number kappa-epsilon model and the high Re-number Reynolds stress model (RSM). The three-dimensional wall jet is selected for the work. The growth rate parallel to the wall in a three-dimensional wall jet is large compared with the growth rate perpendicular to the wall, and it is large compared with the growth rate in a free circular jet. It is shown that it is not possible to predict the high growth rate parallel with a surface in a three-dimensional wall jet by the kappa-epsilon turbulence model. Furthermore, it is shown that the growth rate can be predicted to a certain extent by the RSM with wall reflection terms. The flow in a deep room can be strongly influenced by details as the growth rate of a three-dimensional wall jet. Predictions by a kappa-epsilon model and RSM show large deviations in the occupied zone. Measurements and observations of streamline patterns in model experiments indicate that a reasonable solution is obtained by the RSM compared with the solution obtained by the kappa-epsilon model. PRACTICAL IMPLICATIONS: Computational fluid dynamics (CFD) is often used for the prediction of air distribution in rooms and for the evaluation of thermal comfort and indoor air quality. The most used turbulence model in CFD is the kappa-epsilon model. This model often produces good results; however, some cases require more sophisticated models. The prediction of a three-dimensional wall jet is improved if it is made by a Reynolds stress model (RSM). This model improves the prediction of the velocity level in the jet and in some special cases it may influence the entire flow in the occupied zone.

Air Movements↗
PubMed2004

Computational fluid dynamics and room air movement.

UNLABELLED: Computational Fluid Dynamics (CFD) and new developments of CFD in the indoor environment as well as quality considerations are important elements in the study of energy consumption, thermal comfort and indoor air quality in buildings. The paper discusses the quality level of Computational Fluid Dynamics and the involved schemes (first, second and third order schemes) by the use of the Smith and Hutton problem on the mass fraction transport equation. The importance of "false" or numerical diffusion is also addressed in connection with the simple description of a supply opening. The different aspects of boundary conditions in the indoor environment as, e.g., the simulation of Air Terminal Devices and the simulation of furnishings and occupants are discussed. The prediction of the flow in a room with a three-dimensional wall jet by the use of different turbulence models such as the k-epsilon model, the V2-f model and the Reynolds Stress model is addressed in the last chapter of the paper. PRACTICAL IMPLICATIONS: The use of computational Fluid Dynamics as a practical design method for room air distribution is widespread. It is important to consider the quality of the predictions in order to obtain a sufficient level of accuracy. It is also important to work with a practical description of supply openings as well as with the right level of details in the occupied zone and the right turbulence model. All these aspects are addressed in the article.

Air Movements↗
PubMed2003

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi.

AIMS: To study how antifungal activity of natural essential oils depends on the assay method used. METHODS AND RESULTS: Oils of bay, cinnamon leaf, clove, lemongrass, mustard, orange, sage, thyme and two rosemary oils were tested by two methods: (1) a rye bread-based agar medium was supplemented with 100 and 250 microl l-1 essential oil and (2) real rye bread was exposed to 136 and 272 microl l-1 volatile oil in air. Rye bread spoilage fungi were used for testing. Method 1 proved thyme oil to be the overall best growth inhibitor, followed by clove and cinnamon. On the contrary, orange, sage and rosemary oils had very limited effects. Mustard and lemongrass were the most effective oils by the volatile method, and orange, sage and one rosemary showed some effects. Oil compositions were analysed by gas chromatography-mass spectrography. CONCLUSIONS: Antifungal effects of the essential oils depended on the application method. Larger phenolic compounds such as thymol and eugenol (thyme, cinnamon and clove) had best effect applied directly to medium, whereas smaller compounds such as allyl isothiocyanate and citral (mustard and lemongrass) were most efficient when added as volatiles. SIGNIFICANCE AND IMPACT OF THE STUDY: This study proves that the method used for screening essential oils as potential antimicrobials should correspond with the application sought.

Antifungal Agents↗
PubMed2003

Quality control of computational fluid dynamics in indoor environments.

Computational fluid dynamics (CFD) is used routinely to predict air movement and distributions of temperature and concentrations in indoor environments. Modelling and numerical errors are inherent in such studies and must be considered when the results are presented. Here, we discuss modelling aspects of turbulence and boundary conditions, as well as aspects related to numerical errors, with emphasis on choice of differencing scheme and computational grid. Illustrative examples are given to stress the main points related to numerical errors. Finally, recommendations are given for improving the quality of CFD calculations, as well as guidelines for the minimum information that should accompany all CFD-related publications to enable a scientific judgment of the quality of the study.

Air Movements↗
PubMed2002

Dispersal of exhaled air and personal exposure in displacement ventilated rooms.

The influence of the human exhalation on flow fields, contaminant distributions, and personal exposure in displacement ventilated rooms is studied together with the effects of physical movement. Experiments are conducted in full-scale test rooms with life-sized breathing thermal manikins. Numerical simulations support the experiments. Air exhaled through the mouth can lock in a thermally stratified layer, if the vertical temperature gradient in breathing zone height is sufficiently large. With exhalation through the nose, exhaled air flows to the upper part of the room. The exhalation flow from both nose and mouth is able to penetrate the breathing zone of another person standing nearby. The stratification of exhaled air breaks down if there is physical movement in the room. As movement increases, the concentration distribution in the room will move towards a fully mixed situation. The protective effect of the boundary layer flow around the body of a moving person disappears at low speed, and is reduced for a seated person placed nearby due to horizontal air movements, which can also cause rebreathing of exhaled air for the seated person. The results indicate that the effect of the exhalation flow is no acute problem in most normal ventilation applications. However, exhalation and local effects caused by movement may be worth considering if one wishes to contain contaminants in certain areas, as in the case of tobacco smoking, in hospitals and clinics, or in certain industries.

Air Movements↗
PubMed2001

Influence of local airflow on the pollutant emission from indoor building surfaces.

This article reports the results of an investigation, based on fundamental fluid dynamics and mass transfer theory, carried out to obtain a general understanding of the mechanisms involved in the emissions from building materials in ventilated rooms. In addition, a generally applicable method for the prediction of surface emissions is proposed. The work focused on the emission of vapours and gases and no particulate emissions were considered. The methods used were numerical calculations by computational fluid dynamics (CFD) and full-scale laboratory experiments. It was found that the emissions are a strong function of air-change rate, local air velocity and local turbulence, as the mass transfer coefficient increases in proportion to these parameters. The findings further show that the mass transfer coefficient increases in proportion to the velocity when the emission is controlled by evaporation from the surface. With regard to diffusion-controlled emissions, the mass transfer coefficient is unaffected by the velocity.

Air Movements↗
PubMed2000

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil.

The effect of modified atmosphere packaging (MAP) on the most important spoilage fungi of bread was investigated. Penicillium commune, P. roqueforti, Aspergillus flavus and Endomyces fibuliger were able to grow at oxygen levels down to 0.03%, while the chalk mould E. fibuliger was capable of growing even in the presence of an oxygen absorber. High levels of carbon dioxide retarded growth but not completely. As an alternative to MAP active packaging (AP) using volatile essential oils (EO) and oleoresins (OL) from spices and herbs were tested against a range of fungi commonly found on bread. Concentrations of 1, 10 or 100 microl EO or OL were added to a filter paper placed in the lid of a Petri dish inoculated with one of the test fungi. The Petri dish was sealed hermetically to avoid the exchange of gases. Mustard essential oil showed the strongest effect. Cinnamon, garlic and clove also had high activity, while oregano oleoresin only inhibited growth weakly. Vanilla showed no inhibitory effect towards the tested microorganisms at the applied concentrations. A. flavus was more resistant than the other microorganisms while P. roqueforti was the most sensitive. Mustard essential oil was investigated in greater detail. The minimal inhibitory concentration (MIC) for the active component, allyl isothiocyanate (AITC), was determined for the same species and an additional three moulds and one yeast. MIC values ranged from 1.8 to 3.5 microg/ml gas phase. Results showed that whether AITC was fungistatic or fungicidal depended on its concentration, and the concentration of spores. When the gas phase contained at least 3.5 microg/ml, AITC was fungicidal to all tested fungi. Results of sensory evaluation showed, that hot-dog bread was more sensitive to AITC than rye bread. The minimal recognisable concentration of AITC was 2.4 microg/ml gas phase for rye bread and between 1.8 and 3.5 microg/ml gas phase for hot-dog bread. These findings showed that the required shelf-life of rye bread could be achieved by active packaging with AITC. Active packaging of hot-dog bread, may nevertheless require the additional effect of other preserving factors to avoid off-flavour formation

Anaerobiosis↗
PubMed2000

Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue.

The combined effects of water activity (aw), oxygen (O2) and carbon dioxide (CO2) levels on growth variables of three species of Eurotium (two isolates of each) on a sponge cake analogue were studied. The use of a multivariate statistical method (PLS) for the analysis of data showed that in general, the fungi had the same behaviour, according to their growth responses, to changes in the three tested factors. However, the maximal growth of E. herbariorum was somewhat more affected by the O2 level at lower CO2 levels. On the other hand, CO2, aw and the interaction between CO2 and O2 were found to be the most significant factors describing growth variables. In addition, the model found in this study had a good predictive power. There was a positive correlation between the CO2 concentration in the bags and the lag phase, and a negative correlation between the growth rate and maximum mycelial growth. In general, no isolates were able to growth when CO2 concentrations were higher than 60% under anaerobic conditions. At lower values of CO2, aw and O2 influenced growth variables. Low levels of O2 (0.02-0. 5%) did not affect the growth variables studied when levels of CO2 in the bags were high. However, when the CO2 concentration decreased, the different O2 levels had an influence on the growth variables, i. e., a small difference in the concentration of O2 can allow fungi to grow.

Animals↗
PubMed1998

Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese.

The influence of fungal starter cultures on growth and secondary metabolite production of fungal contaminants associated with cheese was studied on laboratory media and Camembert cheese. Isolates of the species Penicillium nalgiovense, P. camemberti, P. roqueforti and Geotrichum candidum were used as fungal starters. The species P. commune, P. caseifulvum, P. verrucosum, P. discolor, P. solitum, P. coprophilum and Aspergillus versicolor were selected as contaminants. The fungal starters showed different competitive ability on laboratory media and Camembert cheese. The presence of the Penicillium species, especially P. nalgiovense, showed an inhibitory effect on the growth of the fungal contaminants on laboratory media. G. candidum caused a significant inhibition of the fungal contaminants on Camembert cheese. The results indicate that G. candidum plays an important role in competition with undesirable microorganisms in mould fermented cheeses. Among the starters, P. nalgiovense caused the largest reduction in secondary metabolite production of the fungal contaminants on the laboratory medium. On Camembert cheese no significant changes in metabolite production of the fungal contaminants was observed in the presence of the starters.

Aflatoxins↗
PubMed1998

Ecophysiological characterization of common food-borne fungi in relation to pH and water activity under various atmospheric compositions.

The combined effects of pH, water activity (aw), oxygen (O2) and carbon dioxide (CO2) levels on growth and sporulation of 10 common food-borne fungi were studied. The use of a multivariate statistical method (PLS) for the analysis of data showed that the fungi could be grouped according to their physiological response to changes in the four tested factors. Carbon dioxide, aw and pH were found to be the most significant factors describing differences and similarities among the fungi. Maximal inhibitory effect of elevated levels of CO2 (5-25%) and decreased aw (0.99-0.95) varied among the 10 species from 6 to 77% and from 52 to 100%, respectively. Sporulation of the fungi was sensitive to all tested factors. Furthermore, interaction of CO2 and aw displayed a significant effect on sporulation. It was shown that different fungal species associated with the same ecosystem responded similarly to changes in the tested factors. Thus, fungi which are not phylogenetically related may be physiologically related or show a common strategy of life.

Carbon Dioxide↗
PubMed1998

Biological control of Botrytis cinerea growth on apples stored under modified atmospheres.

The combined effect of modified-atmosphere packaging and the application of a bacterial antagonist (Erwinia sp.) on Botrytis cinerea growth on apples (cv. 'Golden Delicious') was investigated. Inoculated apples were stored in polyethylene bags at 5 degrees C. The initial gas composition in each bag was set according to a central composite experimental design involving five levels of O2 (1 to 15%) and CO2 (0 to 15%). Control samples under ambient conditions were also included. Without the antagonist, measurements of mold colony diameter over time showed that O2 had no effect on the growth of B. cinerea, while increased CO2 levels delayed its growth by about 4 days. Application of the antagonist resulted in a significant interaction between O2 and CO2. At low O2 levels, CO2 had no effect on mold growth, but at high O2, CO2 enhanced mold growth. O2 and the antagonist worked synergistically to reduce mold growth by about 6 days at low levels of CO2. However, at high CO2 levels, O2 had no effect. The strongest antagonistic effect was observed under ambient conditions. Overall, results showed that high CO2 atmospheres can slow the growth of B. cinerea and that Erwinia sp. was an effective antagonist against B. cinerea growth on apples, particularly under ambient conditions.

Analysis of Variance↗
PubMed1998

Colony interaction and secondary metabolite production of cheese-related fungi in dual culture.

Interactions between fungi used as starter cultures (Penicillium roqueforti, Penicillium camemberti, Penicillium nalgiovense, and Geotrichum candidum) and fungal contaminants associated with cheese were investigated on agar medium at two temperatures, 18 and 25 degrees C. Mutual inhibition on contact was the most common interaction observed. The only other interaction observed was inhibition of the contaminant, while the starter continued to grow, especially in dual cultures involving G. candidum as the starter culture. Dual cultures involving G. candidum showed inhibition of production of the mycotoxins mycophenolic acid, roquefortin C, chaetoglobosin A, and cyclopiazonic acid produced by the contaminants. An unknown metabolite was detected in considerably larger quantity in dual cultures involving G. candidum compared to detection in single cultures. There was no correlation between detection of this metabolite and the observed interactions. The results show that G. candidum plays a major role in interactions between fungi on cheese.

Cheese↗
PubMed1997

Development of a semisynthetic cheese medium for fungi using chemometric methods.

The growth, color formation, and mycotoxin production of six cheese-related fungi were studied on nine types of natural cheeses and 24 semisynthetic cheese media and compared using principal component analysis. The semisynthetic cheese media contained various amounts of Ca, K, Mg, Na, P, Fe, Cu, Zn, lactate, lactose, and casein. A robust well-defined and easily prepared semisynthetic cheese medium was developed for Penicillium commune, the most frequently occurring contaminant on semihard cheese. Growth experiments on the medium were repeatable and reproducible. The medium was also suitable for Penicillium camemberti. The medium had the following composition: 100 g of casein, 8.3 g of 90% lactate, 7.9 g of lactose, 7.3 g of CaCl2.2H2O, 2.6 g of MgSO4.7H2O, 26.0 g of NaCl, 20 g of agar, 0.025 g of FeSO4.7H2O, 0.004 g of CuSO4.5H2O, and water to a total weight of 1 kg. The semisynthetic cheese medium was less suitable for Penicillium roqueforti, Penicillium discolor, Penicillium verrucosum, and Aspergillus versicolor. However, another semisynthetic cheese medium could be recommended for P. roqueforti and P. discolor. That medium had higher contents of P (5000 ppm, wt/wt), K (5000 ppm), and Zn (50 ppm) and lower contents of Na (2700 ppm), Fe (1 ppm), Cu (0.1 ppm), and casein (1%).

Caseins↗
PubMed1996

Micellar electrokinetic capillary chromatography of fungal metabolites. Resolution optimized by experimental design.

Fungal metabolites were extracted from two isolates of Penicillium commune and two isolates of Aspergillus versicolor grown on yeast extract agar (YES) and Czapek yeast extract agar (CYA). Optimized conditions for analysing the extracts by high-performance capillary electrophoresis (HPCE) were obtained by experimental designs. The following nine factors were examined by a two-level fractional factorial design: concentration of the buffer ion PO4(3-) and B4O7(2-), ionic strength of buffer, buffer pH, addition of sodium dodecyl sulphate (SDS) and sodium deoxycholate (SCD), addition of acetonitrile and methanol and voltage. Four factors significantly influenced the separation of peaks in all the fungal extracts. For optimization of the HPCE method a subsequent response-surface experiment with the important factors was made with an extract from an isolate of Aspergillus versicolor. Optimum separation conditions were obtained, which gave good resolution of the components in the extract.

Aspergillus↗
PubMed1996

Fungicidal effect of 15 disinfectants against 25 fungal contaminants commonly found in bread and cheese manufacturing.

Resistance of 19 mold and 6 yeast species to 15 commercial disinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20 degrees C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid, 10 g of chloramine-T per 1, 2.0% formaldehyde, 0.1% potassium hydroxide, 3.0% hydrogen peroxide, or 0.3% peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variability between species and among the six isolates of Penicillium roqueforti var. roqueforti tested. The isolates of P roqueforti var. carneum, P. discolor, Aspergillus versicolor, and Eurotium repens examined were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospores to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each species.

Bread↗