Browsing by Subject "xylitol"
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Item Effects of Xylitol and Stimulated Salivary Flow on Calculus Accumulation in Gastrostomy Tube-Fed Patients: A Pilot Study(2014-11-14) McCoy, Kevin GeraldThis pilot study was initiated to investigate whether xylitol and/or stimulated salivary flow would have an effect on the accumulation of calculus in gastrostomy tube-fed patients. Following stringent inclusion criteria and 33% patient drop-out, four patients completed at least one of the two interventions after an initial baseline period. Intervention #1 consisted of using Dr. John?s? sugar-free lollipops (Product #NMF100) three times a day for five minutes each over a period of eight weeks. Intervention #2 utilized Dr. John?s? xylitol-containing sugar-free lollipops (Product #NMXF100, 1 gram of xylitol per lollipop) three times a day for five minutes each over a period of eight weeks. Intra-oral photographs of the buccal surfaces of the maxillary first permanent molars were used to determine the amount of calculus formed pre- and post-interventions. Calculus levels were determined using the Calculus Score Method and by percentage of surface area covered by calculus using Elements? software. No significant differences were found comparing either post-intervention calculus levels to pre-intervention baseline calculus levels. Also no significance was found between Intervention #1 and #2. The extremely low patient enrollment and high percentage of patient drop-out render this pilot study inadequate in drawing significant conclusions.Item The use of xylitol to minimize contamination of beef carcass surfaces with salmonella typhimurium and escherichia coli o157:h7(Texas A&M University, 2006-08-16) Greiner, Steven ThomasEffects of a 10% xylitol solution (X) on adhesion of Escherichia coli O157:H7 and Salmonella serotype Typhimurium to meat surfaces were examined utilizing three approaches. In Experiment 1, rifampicin-resistant strains of E. coli O157:H7 and S. Typhimurium were dispersed in xylitol or a peptone solution (containing approximately 8.9 mean log per ml of each pathogen) and used to inoculate beef outside round meat surfaces. Samples were then rinsed with water or not rinsed in a 2X2 factorial arrangement. No interaction existed between inoculum type and post-inoculation treatments (P > 0.84). Incubation of pathogens in peptone or xylitol had minimal impact on pathogen adhesion (P > 0.76). Rinsing reduced counts by approximately 0.5 log CFU/cm2 (P < 0.01). Experiment 2 meat samples received a pretreatment of a water rinse, xylitol, or no rinse, followed by inoculation with pathogens dispersed in peptone solution (containing approximately 8.6 log mean log per ml of each pathogen). Samples received a post-inoculation treatment of a water rinse, xylitol rinse or no rinse in a 3X3 factorial arrangement. No interactions between pre- and post-inoculation factors were observed for surface pathogen load (P > 0.50). Post-inoculation rinsing reduced counts by approximately 0.5 log CFU/cm2 (P < 0.01) with no difference between water and xylitol (P > 0.64). Experiment 3 carcass surfaces were inoculated with pathogens at an initial level of 5.5 log CFU/cm2 and received a hot (35??C) water wash, 2.5% L-lactic acid spray, 10% xylitol spray, lactic acid + xylitol or hot water + xylitol. Pathogen counts were taken at 0 and 24 h post treatment. Lactic acid treatments reduced Salmonella by 3.3 log CFU/cm2 at 0 h (P < 0.01) and by 2.6 log CFU/cm2 after 24 h (P < 0.02). Hot water treatments reduced Salmonella by 1.5 log CFU/cm2 at 0 h (P < 0.07). Xylitol did not minimize pathogens (P > 0.62) nor did it increase effectiveness of other treatments. These data indicate that xylitol is ineffective at preventing E. coli O157:H7 and S. Typhimurium adhesion to meat surfaces.