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Awaad SS, Sherief MA, Mousa SM, Orabi A, Abdel-Salam AB. A comparative study on the antifungal effect of potassium sorbate, chitosan, and nano-chitosan against Rhodotorula mucilaginosa and Candida albicans in skim milk acid-coagulated (Karish) cheese. Vet World 2023; 16:1991-2001. [PMID: 37859954 PMCID: PMC10583870 DOI: 10.14202/vetworld.2023.1991-2001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 09/01/2023] [Indexed: 10/21/2023] Open
Abstract
Background and Aim Yeasts are common contaminants in the cheese industry, which frequently arise from raw milk, the surrounding environment, and equipment, resulting in economic losses in addition to health hazards. This study aimed to compare the antifungal effect of chitosan and nano-chitosan as natural preservatives with a commonly used chemical preservative (potassium sorbate) against Rhodotorula mucilaginosa and Candida albicans. Materials and Methods Laboratory Karish cheese was manufactured with the addition of potassium sorbate, chitosan, nano-chitosan, and their combinations at different concentrations. The survival of R. mucilaginosa and C. albicans was monitored in different treatments (CR, PR1, PR2, CR1, CR2, NR1, NR2, MR, CC, PC1, PC2, CC1, CC2, NC1, NC2, MC) during storage in a refrigerator with continuous measurement of pH. The impact of using these antifungal agents on the organoleptic parameters of Karish cheese during storage was also evaluated. Results There was a significant decrease in the count of yeasts in all treatments from the 3rd day of storage, while the mixture of 0.1% potassium sorbate (MR) and 2% chitosan (MC) improved the antifungal effect of chitosan with a lower potassium sorbate concentration and showed the best antifungal effects against both R. mucilaginosa and C. albicans. This combination reduced the yeast count from 8.92 and 9.57 log10 colony-forming unit (CFU)/g in MR and MC treatments, respectively, until it became undetectable on the 9th day of storage, which was earlier than for all other treatments. It was noted that the addition of chitosan nanoparticles (ChNPs) at either 0.25% (NR1 and NC1) or 0.5% (NR2 and NC2) during the manufacturing of Karish cheese significantly lowered the counts of R. mucilaginosa and C. albicans compared with chitosan with a higher molecular weight, but significantly lower than potassium sorbate until 6th day of storage as all treatments of chitosan nanoparticles became significantly higher than potassium sorbate treatments. After 9 days of storage, NR2 and NC2 treatments showed the most significant decreases in count (3.78 and 4.93 log10 CFU/g, respectively), indicating better stability of ChNPs. At the end of the storage period, PR2, PC2, CR2, and CC2 showed significantly high pH values among the groups of 4.8, 5.0, 4.8, and 5.1, respectively. The overall acceptability was significantly higher in treated Karish cheese samples than in the control group, especially at the end of the storage period. Conclusion Potassium sorbate, chitosan, and ChNPs are effective antifungal preservatives against R. mucilaginosa and C. albicans. In addition, the combination of chitosan with potassium sorbate showed synergistic antifungal activity. These additives also preserve the sensorial criteria longer than for cheese without preservatives.
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Affiliation(s)
- Shimaa S. Awaad
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Marwa A. Sherief
- Inorganic Chemistry Department, Advanced Materials Technology and Mineral Resources Research Institute, National Research Centre, Giza, Egypt
| | - Sahar M. Mousa
- Inorganic Chemistry Department, Advanced Materials Technology and Mineral Resources Research Institute, National Research Centre, Giza, Egypt
| | - A. Orabi
- Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Ayah B. Abdel-Salam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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Munir MT, Mtimet N, Guillier L, Meurens F, Fravalo P, Federighi M, Kooh P. Physical Treatments to Control Clostridium botulinum Hazards in Food. Foods 2023; 12:foods12081580. [PMID: 37107375 PMCID: PMC10137509 DOI: 10.3390/foods12081580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3-5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.
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Affiliation(s)
- Muhammad Tanveer Munir
- EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France
- Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France
| | - Narjes Mtimet
- EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France
- Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France
| | | | - François Meurens
- INRAE, Oniris, BIOEPAR, 44307 Nantes, France
- Swine and Poultry Infectious Diseases Research Center, Faculty of Veterinary Medicine, University of Montreal, St-Hyacinthe, QC J2S 2M2, Canada
| | - Phillipe Fravalo
- Chaire Agroalimentaire du Cnam, Conservatoire des Arts et Métiers, EPN7, 22440 Ploufragan, France
| | - Michel Federighi
- EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France
- Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France
| | - Pauline Kooh
- Anses, Unit UERALIM, 94700 Maisons-Alfort, France
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Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Escherichia coli (E. coli) is shocked by various temperature processes in milk, which forces the organism to make proteins as a result of changes in the synthesis of enzymes that might give the strain special characteristics. The purpose of this study was to investigate the effects of the heat shock factor on changing the results of biochemical and molecular tests among E. coli strains obtained from ice cream and non-pasteurized milk when compared to a reference strain from the American-type culture collection (ATCC) in order to determine the phenotypic variation caused by the temperature conditions of the manufacturing process. Furthermore, isolates with characteristics similar to E. coli were discovered, but they were not E. coli and caused some ambiguity. To test the E. coli contamination of traditional and industrial ice cream, 82 samples were chosen at random. SDS-PAGE and 16S rDNA sequencing were carried out, as well as phenotypic testing. Isolated strains did not exactly match the reference strain. The results of biochemical testing and protein analysis revealed that the isolates were diverse. Samples E. coli phenons were classified. In the electrophoresis, the ice cream strain had two protein bands in the 20.75 and 23.59 kDa ranges that were distinct from the reference strain. These isolates appear to experience alterations in enzyme characteristics and structural proteins as a result of being exposed to various temperature conditions, such as pasteurization and frigidity. When compared to the reference strain, the calculated similarity percentage of the elicited isolate varied from 60 to 70%. The electrophoretic patterns of E. coli isolated elicited from milk samples differed from E. coli isolated obtained from the ice cream. The distinctions were in the intensity or position of the bands. The results also revealed that when isolates are subjected to thermal stresses, they exhibit a pattern similar to that of ice cream isolates. These considerations are made because a change in protein composition might result in a change in biochemical features, resulting in uncertainty in its identification. Sequences revealed that the sequences were related to E. coli 16S rDNA, despite differences in phenotypic and electrophoretic features between the isolated bacteria and the reference strain E. coli ATCC 25922. Our findings revealed that 16S rDNA could potentially be used to instantly implement an appropriate preventive measure for the purpose of identifying this type of bacteria and avoid some ambiguity.
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Lee CL, Chin KL, Khoo PS, Hafizuddin MS, H’ng PS. Production and Potential Application of Pyroligneous Acids from Rubberwood and Oil Palm Trunk as Wood Preservatives through Vacuum-Pressure Impregnation Treatment. Polymers (Basel) 2022; 14:polym14183863. [PMID: 36146007 PMCID: PMC9505775 DOI: 10.3390/polym14183863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 12/04/2022] Open
Abstract
The development of low-environmental-impact technologies for the elimination of biological damage is one of the vital goals of the wood protection industry. The possibility of utilizing pyroligneous acid as a wood preservative can be a great solution to extend the application of the currently fast-growing timber species, which has lower natural durability against biological damage. In this study, the effectiveness of pyroligneous acid as a wood preservative was evaluated by impregnating rubberwood with pyroligneous acid using vacuum-pressure treatment, and the treated woods were exposed to mould fungi, wood-decay fungi and termite attacks under laboratory conditions. Pyroligneous acids produced from rubberwood (RWPA) and oil palm trunk (OPTPA) at different pyrolysis temperatures were evaluated. To fully understand the effectiveness of pyroligneous acids as wood preservatives, different concentrations of pyroligneous acids were impregnated into rubberwood. Concentrations of 50% RWPA and 30% OPTPA were sufficient against mould and decay fungi on rubberwood. Rubberwood impregnated with pyroligneous acid acted as a slow-acting toxic bait to cause a high termite mortality rate due to toxic feeding and does not serve as a good repellent to prevent termites from feeding on the wood. In general, OPTPA has better biological durability compared to RWPA.
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Affiliation(s)
- Chuan Li Lee
- Institute of Tropical Forestry and Forest Product, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
| | - Kit Ling Chin
- Institute of Tropical Forestry and Forest Product, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
- Correspondence: (K.L.C.); (P.S.H.)
| | - Pui San Khoo
- Centre for Advanced Composite Materials, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
| | - Mohd Sahfani Hafizuddin
- Institute of Tropical Forestry and Forest Product, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
| | - Paik San H’ng
- Institute of Tropical Forestry and Forest Product, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
- Faculty of Forestry and Environment, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor, Malaysia
- Correspondence: (K.L.C.); (P.S.H.)
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Liao X, Liu Y, Jia Q, Zhou J. Multi-Channel Optical Device for Solar-Driven Bacterial Inactivation under Real-Time Temperature Feedback. Chemistry 2021; 27:11094-11101. [PMID: 34196050 DOI: 10.1002/chem.202101458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Indexed: 11/10/2022]
Abstract
Solar-driven photothermal antibacterial devices have attracted a lot of interest due to the fact that solar energy is one of the cleanest sources of energy in the world. However, conventional materials have a narrow absorbance band, resulting in deficient solar harvesting. In addition, lack of knowledge on temperature change in these devices during the photothermal process has also led to a waste of energy. Here, we presented an elegant multi-channel optical device with a multilayer structure to simultaneously address the above-mentioned issues in solar-driven antibacterial devices. In the photothermal channel, semiconductor IrO2 -nanoaggregates exhibited higher solar absorbance and photothermal conversion efficiency compared with nanoparticles. In the luminescence channel, thermal-sensitive Er-doped upconversion nanoparticles were utilized to reflect the microscale temperature in real-time. The bacteria were successfully inactivated during the photothermal effect under solar irradiation with temperature monitoring. This study could provide valuable insight for the development of smart photothermal devices for solar-driven photothermal bacterial inactivation in the future.
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Affiliation(s)
- Xianquan Liao
- Department of Chemistry &, Beijing Key Lab. Opt. Mat. and Photon. Device, Capital Normal University, Beijing, 100048, P. R. China
| | - Yuxin Liu
- Department of Chemistry &, Beijing Key Lab. Opt. Mat. and Photon. Device, Capital Normal University, Beijing, 100048, P. R. China.,Max-Planck Institute for Colloids and Interfaces, Potsdam, 14476, Germany
| | - Qi Jia
- Department of Chemistry &, Beijing Key Lab. Opt. Mat. and Photon. Device, Capital Normal University, Beijing, 100048, P. R. China
| | - Jing Zhou
- Department of Chemistry &, Beijing Key Lab. Opt. Mat. and Photon. Device, Capital Normal University, Beijing, 100048, P. R. China
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Lund PA, De Biase D, Liran O, Scheler O, Mira NP, Cetecioglu Z, Fernández EN, Bover-Cid S, Hall R, Sauer M, O'Byrne C. Understanding How Microorganisms Respond to Acid pH Is Central to Their Control and Successful Exploitation. Front Microbiol 2020; 11:556140. [PMID: 33117305 PMCID: PMC7553086 DOI: 10.3389/fmicb.2020.556140] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 08/21/2020] [Indexed: 12/20/2022] Open
Abstract
Microbes from the three domains of life, Bacteria, Archaea, and Eukarya, share the need to sense and respond to changes in the external and internal concentrations of protons. When the proton concentration is high, acidic conditions prevail and cells must respond appropriately to ensure that macromolecules and metabolic processes are sufficiently protected to sustain life. While, we have learned much in recent decades about the mechanisms that microbes use to cope with acid, including the unique challenges presented by organic acids, there is still much to be gained from developing a deeper understanding of the effects and responses to acid in microbes. In this perspective article, we survey the key molecular mechanisms known to be important for microbial survival during acid stress and discuss how this knowledge might be relevant to microbe-based applications and processes that are consequential for humans. We discuss the research approaches that have been taken to investigate the problem and highlight promising new avenues. We discuss the influence of acid on pathogens during the course of infections and highlight the potential of using organic acids in treatments for some types of infection. We explore the influence of acid stress on photosynthetic microbes, and on biotechnological and industrial processes, including those needed to produce organic acids. We highlight the importance of understanding acid stress in controlling spoilage and pathogenic microbes in the food chain. Finally, we invite colleagues with an interest in microbial responses to low pH to participate in the EU-funded COST Action network called EuroMicropH and contribute to a comprehensive database of literature on this topic that we are making publicly available.
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Affiliation(s)
- Peter A Lund
- Institute of Microbiology and Infection, School of Biosciences, University of Birmingham, Birmingham, United Kingdom
| | - Daniela De Biase
- Department of Medico-Surgical Sciences and Biotechnologies, Laboratory affiliated to the Istituto Pasteur Italia - Fondazione Cenci Bolognetti, Sapienza University of Rome, Latina, Italy
| | - Oded Liran
- Department of Plant Sciences, MIGAL - Galilee Research Institute, Kiryat-Shemona, Israel
| | - Ott Scheler
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia
| | - Nuno Pereira Mira
- Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Zeynep Cetecioglu
- Department of Chemical Engineering, KTH Royal Institute of Technology, Stockholm, Sweden
| | | | - Sara Bover-Cid
- IRTA, Food Safety Programme, Finca Camps i Armet, Monells, Spain
| | - Rebecca Hall
- School of Biosciences, Kent Fungal Group, University of Kent, Canterbury, United Kingdom
| | - Michael Sauer
- Department of Biotechnology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Conor O'Byrne
- Bacterial Stress Response Group, Microbiology, School of Natural Sciences, NUI Galway, Galway, Ireland
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Spinelli E, Requena T, Caruso M, Parisi A, Capozzi L, Difato L, Normanno G. Fate of Methicillin-resistant Staphylococcus aureus (MRSA) under simulated acidic conditions of the human stomach. Food Sci Nutr 2020; 8:4739-4745. [PMID: 32994935 PMCID: PMC7500784 DOI: 10.1002/fsn3.1698] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/09/2020] [Accepted: 05/13/2020] [Indexed: 01/09/2023] Open
Abstract
A known amount (107 cfu/ml) of animal origin Methicillin-resistant Staphylococcus aureus (MRSA) ST398/t011/V and of human origin MRSA ST1/t127/IVa strains were individually inoculated into ricotta cheese and hamburger samples. The pH of each food matrix was gradually decreased from 6.0 down to 2.0 during a period of about 2 hr, under conditions simulating the mechanical digestion of the human stomach. Afterward, the MRSA strains were recovered by using a MRSA-specific plating medium. Although both strains showed a certain acidic resistance, they showed different responses at low pH values during the experiment: ST398 survived unharmed during the course of the experiments to the last stage at pH 2 where counts of 6.4 cfu/g for the hamburger and 7.5 log cfu/g for ricotta cheese assays were obtained. In contrast, the ST1 population was no longer detectable at pH 3 in the hamburger and at pH 2 in the ricotta cheese assays. To the best of our knowledge, this is the first study that investigates the ability of MRSA to overcome the acidic conditions of the human stomach and that adds new evidence that might contribute to expand the scientific knowledge on the significance of MRSA in the food safety debate.
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Affiliation(s)
- Elisa Spinelli
- Department of Science of Agriculture, Food and the Environment (SAFE) University of Foggia Foggia Italy
| | - Teresa Requena
- Research Institute of Food Science CIAL (CSIC-UAM) Madrid Spain
| | - Marta Caruso
- Experimental Zooprophylactic Institute of Apulia and Basilicata Matera Italy
| | - Antonio Parisi
- Experimental Zooprophylactic Institute of Apulia and Basilicata Putignano Italy
| | - Loredana Capozzi
- Experimental Zooprophylactic Institute of Apulia and Basilicata Putignano Italy
| | - Laura Difato
- Experimental Zooprophylactic Institute of Apulia and Basilicata Matera Italy
| | - Giovanni Normanno
- Department of Science of Agriculture, Food and the Environment (SAFE) University of Foggia Foggia Italy
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Popov S, Saphier O, Popov M, Shenker M, Entus S, Shotland Y, Saphier M. Factors Enhancing the Antibacterial Effect of Monovalent Copper Ions. Curr Microbiol 2019; 77:361-368. [PMID: 31832839 DOI: 10.1007/s00284-019-01794-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Accepted: 10/16/2019] [Indexed: 10/25/2022]
Abstract
This study continues the series of experiments that demonstrate the high antibacterial properties of monovalent copper ions (Cu+). While in previous study we examined different metals (copper and silver) and their metal states (mono- and divalent), showing that monovalent copper is best for controlling bacterial growth, the current study focuses on finding conditions which further enhance the antibacterial effect of monovalent copper. This approach may also shed light on mechanisms of Cu+ ions which still remain unknown. To this end, the influence of Cu+ ions on model gram-negative Escherichia coli bacteria at different pH levels with a variety of carbon sources and elevated temperatures was examined. It was found that in both aerobic and anaerobic conditions in a poor growth medium, Cu2+ ions barely suppress any growth of E. coli, whereas Cu+ ions even at very low concentrations dramatically deplete bacterial populations in a time scale of minutes at room temperature, and less than one minute at elevated temperatures. Acidic pH, unfavorable carbon sources, and elevated temperatures boost the antibacterial action of Cu+ ions. On the whole, the study confirms that monovalent copper ions are strongly superior to divalent copper ions in their antibacterial action across a wide range of tested conditions.
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Affiliation(s)
- Stanislav Popov
- Department of Chemical Engineering, Shamoon College of Engineering, Beer Sheva, Israel
| | - Oshra Saphier
- Department of Chemical Engineering, Shamoon College of Engineering, Beer Sheva, Israel
| | - Mary Popov
- Department of Chemistry, Faculty of Natural Sciences, Ben-Gurion University of the Negev, Beer Sheva, Israel
| | - Marina Shenker
- Department of Chemical Engineering, Shamoon College of Engineering, Beer Sheva, Israel
| | - Semion Entus
- Department of Chemical Engineering, Shamoon College of Engineering, Beer Sheva, Israel
| | - Yoram Shotland
- Department of Chemical Engineering, Shamoon College of Engineering, Beer Sheva, Israel.
| | - Magal Saphier
- Department of Chemical Engineering, Shamoon College of Engineering, Beer Sheva, Israel. .,Nuclear Research Center, Negev, Israel.
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