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aw foods

Kuba Marciniak, Mirosław Kiedrowski, Danuta Gajewska, Andrzej Deptała, Dariusz Włodarek
The development of colorectal carcinoma is a multistep process of accumulation of mutations and epigenetic changes associated with DNA repair, proliferation, apoptosis, intra- and extracellular signaling, adhesion and other physiological functions of cells and tissues. A long period of development, high colorectal carcinoma-related mortality as well as significant social and economic costs due to this condition are prerequisites for seeking efficient methods of cancer prevention, including nutritional approach...
October 19, 2016: Polski Merkuriusz Lekarski: Organ Polskiego Towarzystwa Lekarskiego
S Bover-Cid, N Belletti, T Aymerich, M Garriga
This work aimed to quantify the impact of aw and fat content of dry-cured ham on the Log reduction of Salmonella enterica by high pressure (HP). Dry-cured ham with adjusted aw (0.86-0.96) and fat content (10-50%) was inoculated with S. enterica and pressurised (347-852MPa, 5min/15°C), following a Central Composite Design. Polynomial regression indicated a significant impact of pressure and aw on S. enterica HP-lethality. By lowering aw a clear piezoprotection was observed. At low aw (0.88) the S. enterica reduction was little affected by increasing pressure (e...
September 29, 2016: Meat Science
Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Roland Lindqvist, Zhongyi Yu, Declan Bolton
The primary objective of this study was to characterise (microbiology and physical parameters) beef carcasses and primals during chilled storage. A minor aim was to compare observed growth of key spoilage bacteria on carcasses with that predicted by ComBase and the Food Safety Spoilage Predictor (FSSP). Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n = 30) and primals (n = 105) during chilled storage using EC Decision 2001/471/EC and ISO sampling/laboratory procedures...
February 2017: Food Microbiology
Marzena Zając, Piotr Kulawik, Joanna Tkaczewska, Władysław Migdał, Magda Filipczak-Fiutak, Grzegorz Fiutak
BACKGROUND: This research studied the possibility of using hyaluronic acid (HA) as a food additive for meat emulsions to create a novel functional food with improved rheological and water binding properties. Sausages with 200 and 500 g kg(-1) water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg(-1) of HA and stored for 14 days in vacuum. Rheology, texture, weight losses, proximate composition and microbiological analyses were performed together with the sensory evaluation of produced sausages...
September 16, 2016: Journal of the Science of Food and Agriculture
Maria Baka, Davy Verheyen, Nicolas Cornette, Stijn Vercruyssen, Jan F Van Impe
The limited knowledge concerning the influence of food (micro)structure on microbial dynamics decreases the accuracy of the developed predictive models, as most studies have mainly been based on experimental data obtained in liquid microbiological media or in/on real foods. The use of model systems has a great potential when studying this complex factor. Apart from the variability in (micro)structural properties, model systems vary in compositional aspects, as a consequence of their (micro)structural variation...
August 3, 2016: International Journal of Food Microbiology
Thea King, Chawalit Kocharunchitt, Kari Gobius, John P Bowman, Tom Ross
Enterohaemorrhagic Escherichia coli is a leading cause of foodborne illness, with the majority of cases linked to foods of bovine origin. Currently, no completely effective method for controlling this pathogen during carcass processing exists. Understanding how this pathogen behaves under those stress conditions experienced on the carcass during chilling in cold air could offer opportunities for development or improvement of effective decontamination processes. Therefore, we studied the growth kinetics and physiological response of exponential phase E...
September 11, 2016: Molecular & Cellular Proteomics: MCP
Jens Pfannebecker, Claudia Schiffer-Hetz, Jürgen Fröhlich, Barbara Becker
In the present study, a culture medium for qualitative detection of osmotolerant yeasts, named OM, was developed. For the development, culture media with different concentrations of glucose, fructose, potassium chloride and glycerin were analyzed in a Biolumix™ test incubator. Selectivity for osmotolerant yeasts was guaranteed by a water activity (aw)-value of 0.91. The best results regarding fast growth of Zygosaccharomyces rouxii (WH 1002) were achieved in a culture medium consisting of 45% glucose, 5% fructose and 0...
November 2016: Journal of Microbiological Methods
Ewelina Wachnicka, Sandra C Stringer, Gary C Barker, Michael W Peck
UNLABELLED: Heat treatment is an important controlling factor that, in combination with other hurdles (e.g., pH, aw), is used to reduce numbers and prevent the growth of and associated neurotoxin formation by nonproteolytic C. botulinum in chilled foods. It is generally agreed that a heating process that reduces the spore concentration by a factor of 10(6) is an acceptable barrier in relation to this hazard. The purposes of the present study were to review the available data relating to heat resistance properties of nonproteolytic C...
October 1, 2016: Applied and Environmental Microbiology
Piotr Jarocki, Marcin Podleśny, Elwira Komoń-Janczara, Jagoda Kucharska, Agnieszka Glibowska, Zdzisław Targoński
BACKGROUND: Members of the genus Bifidobacterium are anaerobic Gram-positive Actinobacteria, which are natural inhabitants of human and animal gastrointestinal tract. Certain bifidobacteria are frequently used as food additives and probiotic pharmaceuticals, because of their various health-promoting properties. Due to the enormous demand on probiotic bacteria, manufacture of high-quality products containing living microorganisms requires rapid and accurate identification of specific bacteria...
2016: BMC Microbiology
Regina Wierzejska, Katarzyna Wolnicka, Mirosław Jarosz, Joanna Jaczewska-Schuetz, Anna Taraszewska, Magdalena Siuba-Strzelińska
AIM: The aim of the study was to assess caffeine intake from cola beverages and energy drinks, as well as the consumption frequency among primary-school-age children in relation to other dietary habits. MATERIAL AND METHODS: The study included 329 children (aged 11-13 years) from five randomly selected schools in Warsaw. Caffeine intake was assessed from a food frequency questionnaire. The face-to-face interview method was selected. RESULTS: 89...
April 2016: Developmental Period Medicine
Pradeep Kumar Singh, Gauri Jairath, Satyavir Singh Ahlawat, Ashok Pathera, Prashant Singh
The meat industry associated with the health hazards like deadly pathogens, veterinary drugs, pesticide residues, toxins and heavy metals is in need of a tool to tackle the awful situation and ensure safer product to consumer. The growth in the industry, global trade scenario, stringent laws and consumer awareness has placed an extra onus on the meat industry to meet out the expectations and demands. Biosensors are the latest tool of detection in the fast growing industries including the food industry. Hence an attempt is envisaged here to review the possibility of harnessing biosensors as tool of safety to safe guard the consumer health and address safety issues in reference to the common threats of concern in the meat industry...
April 2016: Journal of Food Science and Technology
Przemysław Stróżyk, Jacek K Bałchanowski
PURPOSE: The subject of this research is the human stomatognathic system and the process of biting off various foodstuffs. METHODS: The research was divided into two stages - an experimental stage and a computational stage. In the first stage, tests were carried out to determine the force-displacement characteristics for the biting off food. For this purpose five different foodstuffs were tested in a testing machine and their strength characteristics were determined...
2016: Acta of Bioengineering and Biomechanics
Marlena Płonka, Stanisław Walorczyk, Marek Miszczyk, Dorota Kronenbach-Dylong
An analytical method for simultaneous determination of the active substance (chlorpyrifos) and its relevant impurity (sulfotep) in commercial pesticide formulations has been developed and validated. The proposed method entails extraction of the analytes from samples by sonication with acetone and analysis by gas chromatography-flame ionization detection (GC-FID). The proposed method was characterized by satisfactory accuracy and precision. The repeatability expressed as relative standard deviation (RSD) was lower than the acceptable values calculated from the modified Horwitz equation whereas individual recoveries were in the range of 98-102% and 80-120% for chlorpyrifos and sulfotep, respectively...
November 2016: Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes
S Nyambe, C Burgess, P Whyte, D Bolton
AIMS: Cattle are the main reservoir of verocytotoxigenic Escherichia coli (VTEC), food-borne pathogens that express verocytotoxins (vtx) encoded by temperate bacteriophage. Bovine faeces and unturned manure heaps can support the survival of VTEC and may propagate and transmit VTEC. This study investigated the survival of a vtx2 bacteriophage, φ24B ::Kan, in bovine faeces and slurry. The survival of an anti-Escherichia coli O157:H7 lytic bacteriophage, e11/2, was examined in the same matrices, as a possible bio-control option for VTEC...
October 2016: Journal of Applied Microbiology
Jan Kozłowski, Przemysław Strażyński, Monika Jaskulska, Maria Kozłowska
Lupin plants are frequently damaged by various herbivorous invertebrates. Significant among these are slugs and aphids, which sometimes attack the same plants. Relationships between aphids, slugs and food plant are very interesting. Grazing by these pests on young plants can lead to significant yield losses. There is evidence that the alkaloids present in some lupin plants may reduce grazing by slugs, aphids and other invertebrates. In laboratory study was analyzed the relationships between aphid Aphis craccivora and slug Deroceras reticulatum pests of legumes Lupinus angustifolius...
2016: Journal of Insect Science
D C Aryani, H M W den Besten, M H Zwietering
UNLABELLED: The presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in μmax was similar (P > 0.05) to reproduction variability as a function of pH, aw, and temperature, while being around half of the reproduction variability (P < 0...
August 15, 2016: Applied and Environmental Microbiology
Guillermo Cebrián, Pilar Mañas, Santiago Condón
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV...
2016: Frontiers in Microbiology
Zhanwu Sheng, Mantun Gu, Wangjun Hao, Yixiao Shen, Weimin Zhang, Lili Zheng, Binling Ai, Xiaoyan Zheng, Zhimin Xu
An intermediate-moisture food (IMF) model consisting of whey protein isolate and glucose and an IMF model fortified with resveratrol were used to study the effect of resveratrol on physicochemical changes and glycation of protein-sugar-rich foods during storage. The water activity (aw) of the storage was controlled at 0.75 or 0.56. The browning rate or hardness of fortified IMFs was significantly lower than that of IMFs after 45-day storage. The rate of Maillard reaction in the samples stored at aw 0.56 was higher than that of samples stored at aw 0...
June 22, 2016: Journal of Agricultural and Food Chemistry
Karen Fong, Siyun Wang
Cross-protection represents a considerable challenge in the food industry where hurdled interventions are often employed to reduce Salmonella contamination. The heat resistance of Salmonella strains from five serotypes (i.e., Typhimurium, Enteritidis, Tennessee, Thompson and Hartford) at 70 °C was determined by measurement of viable cell populations before and after adaptation to two common stresses employed in low-water activity food processing, desiccation and sub-lethal heat treatment. Survival of Salmonella at 70 °C significantly increased (p < 0...
September 2016: Food Microbiology
Elisabetta Lambertini, Abhinav Mishra, Miao Guo, Huilin Cao, Robert L Buchanan, Abani K Pradhan
Due to multiple outbreaks and large-scale product recalls, Salmonella has emerged as a priority pathogen in dry pet food and treats. However, little data are available to quantify risks posed by these classes of products to both pets and their owners. Specifically, the kinetics of Salmonella survival on complex pet food matrices are not available. This study measured the long-term kinetics of Salmonella survival on a dry pet food under storage conditions commonly encountered during production, retail, and in households (aw < 0...
September 2016: Food Microbiology
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