Boils > Ted's Remedies for Boils > Dog with Open Boils
Dog with Open BoilsQuestion by Steve (Houston, Texas)
Replied by Ted (Bangkok, Thailand)
By the way, I always add some baking soda to get the pH high enough. Usually it is about 5%-10% solution. If that is so, I usually reduce the magnesium chloride from 20% to only 10% solution, so that the solution is not so concentrated. Staph will not grow if pH goes over 8, but get totally inhibited in pH of 10 or 11. Actually I used a stronger sodium carbonate (washing soda) or potassium carbonate, but most people really have problems finding that, and those don't require a lot to get a pH to 10 or 11.
Ted
NaHCO3 is baking soda, by the way!
Below is to support my claims:
Brazilian Journal of Microbiology (2005) 36:151-156 ISSN 1517-8382 151 ACTION OF NISIN AND HIGH PH ON GROWTH OF STAPHYLOCOCCUS AUREUS AND SALMONELLA SP. IN PURE CULTURE AND IN THE MEAT OF LAND CRAB (UCIDES CORDATUS) Teresa Cristina S. de Lima Grisi 1 ; Krystyna Gorlach-Lira 2 * 1 Universidade Federal da Paraiba, Jo o Pessoa, PB, Brasil; 2 Departamento de Biologia Molecular, Universidade Federal da Paraiba, Jo o Pessoa, PB, Brasil. Submitted: March 16, 2004; Returned to authors for corrections: December 08, 2004; Approved: June 02, 2005 ABSTRACT The aim of this study was to evaluate the potential of nisin and high pH to inhibit the growth of Staphylococcus aureus and Salmonella sp. in broth culture and when inoculated into meat of land crab. In pure cultures, the growth of S. aureus was strongly inhibited by nisin and the growth of Salmonella sp. was inhibited by nisin- EDTA (20 mM). The inhibition of S. aureus lasted for eight hours and Salmonella sp. growth was inhibited throughout the experiment (24 h). The high pH (pH 10.0 and 11.0 with NaHCO 3 -NaOH buffer) was very effective for in vitro inhibition of S. aureus and Salmonellasp. Nisin and high pH, when applied to the contaminated meat, did not yield the same effect. Nisin was not effective in preventing growth of both pathogens in the crab meat, while pH 10.0 showed significant inhibitory effect on Salmonella sp. The results suggest that high pH has a potential as antibacterial agent, and may be useful in chemical preservation of crab meat.
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