Our range of BACTASLYDE products is as follows.
OUR DIPSLIDE RANGE
Total Bacterial Count
The total bacterial count comprises of all the aerobic species of bacteria that are present in the test material. The viable count gives an idea of the total load of contamination.
Yeast & Fungi
Fungi are aerobic and commonly occur in nature, especially in places which are damp, where organic matter and oxygen are present. Their growth is continuous without regard to size and shape. Yeasts are unicellular fungi. Fungi cause different types of rots, viz. soft rot, white rot etc in wooden structures. Yeasts tend to lower pH of materials, as they are fermenters.
Pseudomonas Species
These species commonly occur in soil and water. They are generally slime forming, the slime ranging in consistency from that of molasses to rubber. This serves as a biding agent for accumulation of dirt and if unchecked can form insulating sticky films on surface where heart is exchanged, plug screens and water tubes and initiate under deposit corrosion. Pseudomonas is a highly relevant opportunistic human pathogen. They have been incriminated in hospital acquired infections, in distilled/ demineralised water supplies, soaps, ice and even disinfectants. They are extremely versatile and acquire immunity very rapidly to antibiotics.
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Escherichia coli (E. coli)
These are the commensal of the mammalian intestine. They are also called faecal coli. They are also associated with human and animal infections. All the drinking water standards, both National and International are in terms of E.coli. E.coli is the organism of choice in almost all ingestible material, the presence of which does suggest a low standard of hygiene, as their presence suggest sewage contamination.
Sulphate Reducing Bacteria
These are obligatory anaerobics and can survive upto 600C. They cause electrochemical corrosion, due to cathodic depolarization. The SRB species are important in cooling water systems, where they give rise to pitting type of corrosion, if not controlled.
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OUR POUCH PACK RANGE
Salmonella Species
These are intestinal pathogens and are associated with many diseases viz. typhoid, paratyphoid, food poisoning etc. Generally, this organism is mandatory for testing in foodstuff, spices, fish, especially for material for export.
Staphylococcus aureus
Staphylococcus species are the common cause of pyogenic infections and food poisoning and are generally spread in domestic Environment and in hospitals, through various housekeeping activities as these organisms are found on the skin and hair of a large proportion of the population. Infection in food can occur through workers from infected cuts, abrasions, boil or from nasal carriers. Foods especially the high salt content ones are contaminated with staphylococcus species viz. meat, ham, synthetic cream and sauces (not above 400c) fresh fish and canned vegetables and cheeses especially cheddar. Staphylococci produce several enterotoxins, which withstand heating at 1000C for 30 min. The symptoms of food poisoning are nausea, vomiting, diarrhea and prostration, however this is seldom fatal as not all species of staphylococcus are pathogenic. Some are opportunistic, while the harmless ones make useful indicators of sewage pollution.
Vibrio cholera
Vibrio cholera, the comma shaped bacterium the causative agent of cholera occurs naturally in fresh and salt water. It is distributed globally and is found to live long in polluted rivers and lakes. Cholera is transmitted primarily through faeces and sewage polluted drinking water and food. This organism has been isolated from sea food from warm coastal waters. Cholera is manifested by rice water stools, thin watery and mucoid along with the diarrhea there is intense vomiting, prostration due to massive dehydration through the rectum. Earlier cholera was found in practically all major cities of the world especially in places with ineffective sanitation and where not much is done to prevent pollution of food and water. However after consistent vigilance by both National and International health authorities all over the world and with sanitary engineering of sewage disposal and water supplies, the scourge of mankind has been brought under much control.
Iron Oxidizing Bacteria
Iron oxidizing bacteria occur worldwide in fresh water, sea and brackish waters. Generally, most species oxidise ferrous or manganese oxides in there extracellular structures like sheaths or stalks, rather than inside their own cells. This is usually the ferric hydroxide which appears as yellow, brown slime especially in iron bearing waters, adhering to stones or water plants or even soil. The so-called Iron Bacteria comprise of the various species viz, Sphaerotillus, Leptothrix, Crenothrix, Gallionella & Siderocapsa. The first three are the “sheathed bacteria,” while the last two are “the appendaged bacteria.”