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Biomedical subjects

Leslie Thompson

Publications and source records attributed to Leslie Thompson.

2 recordsLinked to original sources

Method comparison study for weak acid dissociation cyanide analysis.

Method comparison studies of two different methods for the analysis of weak acid dissociable (WAD) cyanide revealed analytical flaws and/or matrix interference problems with both procedures. EPA "draft" method 1677 using a Perstorp 3202 CN analyzer was compared to Standard Method 4500 CN I. It was discovered that the Perstorp analyzer produced more precise and more accurate results once appropriate and necessary procedural steps from the EPA draft method were modified. Comparison of these two methods, was based on "real world" samples collected from a mine-tailing solution. The mine-tailing solution contained high concentrations of cyanide and metals. Inconsistencies in method procedures were traced to sulfide interferences and high concentrations of WAD metals. Conclusions were based upon a large sample base collected from a mine site over a 90-day period.

Cyanides↗

Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets.

The effects of the dip application of a marinade on the shelf life of refrigerated raw vacuum-packaged broiler breast fillets simulating a retail product were evaluated over a 28-day period (at 0, 7, 14, 21, and 28 days) through enumeration of aerobic and anaerobic bacteria and total coliforms. Treatment effectively extended shelf life by ca. 14 days (with shelf lives of 28 and 14 days for dipped and control samples, respectively). Coliform growth was inhibited by the treatment, as indicated by counts of 1.6 and 7.4 log CFU/g for dipped and control fillets, respectively, on day 28. Initial coliform counts were similar for both types of fillets on day 0, averaging 2.0 log CFU/g. The data obtained in this study suggest that the dip application of a phosphate-spice marinade prior to the vacuum packaging of raw poultry may be an effective means of extending the shelf life and possibly improving the safety of raw poultry while providing value-added convenience and flavor.

Animals↗