#Bacteria Prevention

[lets-blogoff]

Cleaning And Maintenance Tips For Artificial Turf: Maximizing Longevity And Appeal

Cleaning And Maintenance Tips For Artificial Turf: Maximizing Longevity And Appeal - #letsblogoff #ArtificialTurf, #Cleaning, #HomeGarden, #HomeImprovement, #LetsBlogOff, #Tips - https://www.letsblogoff.com/cleaning-and-maintenance-tips-for-artificial-turf-maximizing-longevity-and-appeal/

[tetedurfarm]

i am still not sure if my issue is 'overeating disease' or tyzzer's, but considering vaccination prevents it like 90% of the time, at least some of it is c. perfringens, but i am beginning to think there's some c. piliforme in there too, especially with this litter getting sick WEEKS after vaccination and only after changes in the weather (which stresses them out), so it's back to bug testing

[difty-dift]

Misread one of your posts as “reblog to sterilize me” and had to do a double take

That wouldn't be beyond me to say honestly lol

Anyways reblog to sterilize me

[futurefishy]

the only unrealistic part of mouthwashing is that curly didn't insta-die of infection from every bacteria on the ship because he has what appear to be 100% full body burns and that med bay is *not* clean

[stardustedknuckles]

I've had an open wound that wouldn't heal (it took six months to close). Matt's doing a good job selling how it's affecting Keyleth but he couldn't fully know. There would be no sitting up, at least not without a heal spell being blasted into her every time she flexed. Mine was numb (the skin/surface at least) because the nerves got eaten away with poison, but there's a lot that goes into unhealing open wounds that he simply can't know, and frankly I'm glad. That girl needs bandages and fantasy Vaseline at the VERY least.

[oaky-dokey]

is it ever explained why the entire ninth house gave up on having kids after the "flu?" like clearly there were still adults of childbearing age around that time. every single one of them got scared of risking it again?

[falseandrealultravival]

Shogoin radish marinated in kimchi (cooking)

Finished

Shogoin radish

Set

Press

Shogoin daikon is a slightly spherical, swollen radish. This time, I sliced it along the "latitude" to about 4 mm, put it in a pickle container with kimchi that was chopped and mixed with salt, put it in a pickle container, and weighted it for a week until it became about 2 mm thick. The radishes were soaked with seeping water. I took it in half, cut it up and served it for dinner. You can definitely feel the sourness and saltiness.

The reason I use kimchi is because the lactic acid bacteria in kimchi helps the radish to ferment and prevent it from spoiling. Keep the other half in the marinade for a little more fermentation.

聖護院大根のキムチ漬け（料理）

聖護院大根は、やや球状で、膨れた大根。今回は、これを「緯度」に沿って７ｍｍくらいにスライスし、間に、刻んで塩と混ぜたキムチを挟んで漬物容器に入れ重しをして１週間、４ｍｍくらいの厚さになったか。滲出した水で、大根はひたひただった。半分取り出して切り、夕食に供した。酸味と塩味が確かに感じられる。

キムチを使うのは、私の発��で、キムチの持つ乳酸菌で大根の発酵を助け、あわせて腐造しないようにするため。半分は、もうすこし発酵させるために、漬け続ける。

(2023.01.22)

[awkward-teabag]

Treat the blade well but rub it in crap beforehand. If no crap is available, stabbing in the gut and nicking an intestine will get you the same result.

If antibiotics do exist, read up on where major arteries are as those will take someone down in seconds if severed. Death takes a bit longer (and by a bit I do mean moments without immediate intervention) but if someone isn't conscious, they can't exactly prevent you from stabbing them more.

Focusing on severing tendons and ligaments also works to disable an opponent but it's not exactly quick or flashy for face-paced fiction.

one of my greatest pet peeves in fiction, and it is truly stupid I know, is that no one seems to understand how genuinely hard it is to kill someone via stabbing. stab wounds have a mortality rate of like 5%. especially abdominal stabbing. tv shows and movies show dudes getting stabbed one time in the lower abdomen with a tiny knife and then they fall over. like what did he die of precisely. that man died of Small Knife

[dynamichealthinsights]

The Candy Conundrum: A Deep Dive into the Impact of Excessive Candy on Dental Health

Candy – it’s a universal language of sweetness, a tapestry woven with nostalgia, celebration, and simple pleasure. From the childhood thrill of trick-or-treating to the adult indulgence in a decadent dessert, candy holds a special place in our hearts and our diets. But behind the colorful wrappers and enticing flavors lies a complex relationship with our dental health, one that deserves our…

[creativeera]

The Legionella Testing Market is set to grow significantly with key advancements in water testing

The Legionella testing market involves identification and quantification of Legionella bacteria that causes Legionellosis or Pontiac fever. Legionella testing helps diagnose infections and also monitor the effectiveness of water treatments. The growing complexity and scale of water systems and increasing regulations for testing of potable and recycled water have driven the demand for Legionella testing products and services.

The global legionella testing market size was valued at US$ 312.6 Mn in 2023 and is expected to reach US$ 553.3 Mn by 2030, grow at a compound annual growth rate (CAGR) of 8.5% from 2023 to 2030.

Key Takeaways Key players operating in the Legionella Testing market are Eurofins Scientific, ALS Limited, Bio-Rad Laboratories, IDEXX Laboratories, Aqua Legion UK, Palintest, LuminUltra, Special Pathogens Laboratory, Romer Labs, Real Time Lab Services, Abbott, Beckman Coulter, Inc., BD, Pro Lab Diagnostics Inc. These players are focusing on new technologies and product launches to consolidate their position in the market. The growing complexity of building water systems, increasing awareness about Legionella, and strict regulations have been fueling the Legionella Testing Market Demand. Various industries and sectors are implementing preventive Legionella testing plans to safeguard public health. The Legionella testing market is expanding globally with increasing awareness in developing nations. Key players are focusing on partnerships, acquisitions, and geographical expansions to enter new markets and leverage lucrative opportunities. Market Key Trends Adoption of automated and integrated platforms: There is a growing adoption of automated and integrated platforms for Legionella Testing Companies that offer multiplexed detection with high throughput. Automation enables standardization and efficiency in testing. Increasing preference for PCR-based methods: Polymerase chain reaction (PCR)-based methods are increasingly becoming the standard for Legionella testing due to advantages like sensitivity, accuracy, standardization, and ability to detect low colony-forming units. Real-time PCR is widely adopted for same-day results.

Porter’s Analysis Threat of new entrants: Cost of equipment and accreditation requirements limit new entrants. Bargaining power of buyers: Variety of test methods give buyers options to choose from and negotiate on pricing. Bargaining power of suppliers: Standardization of testing protocols provides less differentiation in supplies, increasing buyer power. Threat of new substitutes: No effective substitutes available for accurate and rapid detection of Legionella bacteria currently exist. Competitive rivalry: High level of competition exists among existing players to gain market share through expanding service capabilities and geographic reach. Geographical Regions North America accounts for the largest share of the Legionella testing market currently, supported by stringent regulations and awareness levels regarding Legionella detection and prevention. The Asia Pacific region is poised to experience the fastest growth over the forecast period due to increasing incidence of Legionnaires' disease, rising healthcare expenditures, and growing adoption of advanced water testing methods across countries like China and India.

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Alice Mutum is a seasoned senior content editor at Coherent Market Insights, leveraging extensive expertise gained from her previous role as a content writer. With seven years in content development, Alice masterfully employs SEO best practices and cutting-edge digital marketing strategies to craft high-ranking, impactful content. As an editor, she meticulously ensures flawless grammar and punctuation, precise data accuracy, and perfect alignment with audience needs in every research report. Alice's dedication to excellence and her strategic approach to content make her an invaluable asset in the world of market insights.

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[cicerfics]

#ummm#anyone else in the bond thinking what i’m thinking??#bond: so you see q when the komodo dragon grabbed my walther ppk in its mouth no one else COULD have used it afterwards#q: with raised eyebrows#pause pause#q: bond you’re telling me the very large lizard “grabbed your gun” from you? are you sure that’s what happened?#q: is there perhaps ANY chance you THREW it at the large lizard?!#pause#bond: q the most important thing at the time was to get away alive. if i needed to use my gun to distract a real life dragon from eating me#then that’s what i had to do#bond: have you ever seen a komodo dragon up close? they’re quite terrifying. and now i know they’re truly dangerous#q: mutters to self#00q (via @foxsoulcourt)

Komodo dragons have iron-tipped teeth, new study shows

Komodo dragons, the world’s largest species of lizard, have iron-tipped teeth that help them to rip their prey apart, according to new research. The metal is concentrated in the cutting edge and tips of their curved, serrated teeth, staining them orange, scientists wrote in a paper published Wednesday in the journal Nature Ecology & Evolution. Komodo dragons are native to Indonesia and weigh around 80 kilograms (176 pounds) on average. They eat almost any kind of meat and are known as deadly predators...

Read more: https://www.cnn.com/2024/07/24/science/komodo-dragons-iron-teeth-scli-intl/index.html

[reachem07]

Importance of Food Preservatives: Ensuring Quality and Safety

Food preservatives, including antimicrobial agents like sodium benzoate and potassium sorbate, natural preservatives such as sorbic acid, and chemical preservatives like butylated hydroxytoluene (BHT), are essential additives added to food to inhibit the growth of bacteria and fungi, thereby enhancing food safety and extending shelf life. These food preservatives prevent the growth of microorganisms, reducing the risk of food poisoning and ensuring the safety of food products. By maintaining physical and chemical stability, preservatives also contribute to reducing food waste and enabling the widespread availability of preserved foods throughout the year. By maintaining the quality and freshness of food items these preservatives can directly reduce food waste. This reduction occurs because preservatives help to uphold the physical and chemical stability of food, thereby minimizing spoilage and ensuring that consumers can access preserved foods consistently throughout the year.By effectively inhibiting bacterial growth and preventing foods from spoiling prematurely, these preservatives ensure that the food supply remains safe, reliable, and accessible, contributing to a more sustainable food system overall.

To read more please visit: 

Reachemical chemicals

reachemchemicals@gmail.com

16479857177

600 Matheson Blvd W Unit 5, Mississauga, Ontario ,ON L5R 4C1.

[alexanderwales]

This is a water-seal stoneware crock. The design is ancient.

It is, essentially, a large ceramic vessel that you put vegetables and sometimes brine into. To prevent spoilage, you place those ceramic weights on top of whatever food is in the crock, and that keeps them weighted down, below the level of the water. Because fermentation creates gases, most crocks have a "water groove" in them. The lid sits in the groove, which allows air to escape but not come in. Because fermentation creates gas, the interior of the crock is positive-pressure, and because the gas created is almost entirely carbon dioxide, it's a low-oxygen environment that additionally helps prevent spoilage.

And all this would be pointless without lactobacillus, the bacteria that chomp down on the vegetables you put into the crock. They're anaerobic, which means totally fine without oxygen, and they produce an environment that's inhospitable to most other organisms. The main things they produce are CO2, which means no oxygen for other bacteria, and lactic acid, which makes the fermented thing sour and also decreases the pH low enough that many other bacteria cannot survive. They tolerate high levels of salt, which kill yet more competitor bacteria. It ends up being a really really good way to keep food from going off.

Our ancestors figured this out thousands of years ago without knowing what bacteria were. This general ceramic design has been in use around the world in virtually every place that had ceramics, salt, and too much cabbage or cucumbers that was going to rot if they didn't do something about it. It's thousands of years old, so old that it gets hard to interpret the evidence of the ceramics.

And I have crocks like this in my kitchen, where I make my own ferments, and I always think about how beautiful and elegant it all is, and how this was probably invented hundreds of times as people converged on something that Just Works.

(I do have pH testing strips though.)

[kohisama03]

sodium benzoate, how it does work badly...