Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, 2022 University of Massachusetts Amherst
Enhancement In Photoinactivation Of Food-Borne Pathogenic Bacteria With The Use Of Curcumin And Surfactants, Victor Ryu
Photosensitizers and UV or visible light could photoinactivate bacteria. Curcumin was utilized as a food-grade photosensitizer, and an enhancement of its water-dispersibility, chemical stability, and antimicrobial activity when introduced into surfactant solutions was observed. Stock curcumin-surfactant solutions were prepared by titrating curcumin dissolved in ethanol into either Surfynol 465 or Tween 80 solutions (5 mM sodium citrate buffer). Stock curcumin surfactant solutions with different surfactant concentrations were diluted to 1 µM prior to irradiation. The resulting solutions also had surfactant concentrations below, near, and above their critical micelle concentrations (CMCs) of the respective surfactants. The antimicrobial activity of the curcumin-loaded ...
Growth Of Foodborne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus In Commercial Plant-Based Milk Alternatives, 2022 Department of Biological Sciences, Munster Technological University, Cork, Ireland
Growth Of Foodborne Pathogens Listeria And Salmonella And Spore-Forming Paenibacillus In Commercial Plant-Based Milk Alternatives, Klaudia Bartula
ORBioM (Open Research BioSciences Meeting)
An increase in vegan diet preference, lactose intolerance, calorie concern and environmental awareness has led to a rise in the popularity of plant-based alternatives to bovine milk. Non-dairy products are a fast-growing food industry sector; however, there are still gaps in understanding how the known bacterial food contaminants behave in plant-based beverages. The present study is the first to compare the growth of food-pathogens Listeria monocytogenes and Salmonella enterica and an industrial milk product isolate, spore-forming Paenibacillus, in commercially available ultrahigh temperature processed (UHT) bovine milk and plant-based milk alternatives (coconut, almond, cashew). Beverage samples were inoculated with a strain ...
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., 2022 Department of Biological Sciences, Munster Technological University, Cork, Ireland
Application Of Fructans-Degrading Lachancea Fermentati Fst5.1 As An Alternative To Baker’S Yeast In The Production Of A Low-Fodmap Whole Wheat Bread., Małgorzata Borowska
ORBioM (Open Research BioSciences Meeting)
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but ...
Research Skills Combining Microbes And Social Equity (Avs 590-0980), 2022 University of Maine
Research Skills Combining Microbes And Social Equity (Avs 590-0980), Sue Ishaq, School Of Food And Agriculture
General University of Maine Publications
To understand a microbiome, you must learn about the bustling community of microorganisms and the complex ecosystems they live in, because one cannot exist without the other. So, too, does microbiome research rely on understanding the lives and ecology of humans, because there is no aspect of human life which does not involve microbes in some way. To become better microbiome researchers, we must understand social and environmental contexts which affect humans and, in many cases, prevent them from making choices which result in beneficial microbial exposures. This symposium will focus on developing research skills to create transformative research, including ...
Assessing The Microbiological Profile Of Raw Goat Milk And Understanding Producer Practices And Perceptions, 2022 Mississippi State University
Assessing The Microbiological Profile Of Raw Goat Milk And Understanding Producer Practices And Perceptions, Jacinda Skye Leopard
Theses and Dissertations
Raw milk sales are legal in 30 states, including Mississippi, where regulations are largely management-based and not food-safety related. The research objectives were to analyze the microbial profile of raw goat milk from Mississippi farms and assess food safety practices and perceptions of dairy goat farmers. Deficiencies and opportunities for improvement in raw goat milk safety were identified. Staphylococcus spp. was present in most (70%) milk samples but aligned with drying-off. E. coli, Enterobacteriaceae, and coliforms were observed in 4, 10, and 12 samples, respectively; no Salmonella spp. or Listeria monocytogenes were detected. The survey highlighted farmers' need for educational ...
Science, Physiology, And Nutrition For The Nonscientist, 2022 San Jose State University
Science, Physiology, And Nutrition For The Nonscientist, Judi S. Morrill
Open Educational Resources
A wonderful blend of physiology, nutrition, biochemistry, genetics, biology, evolution, chemistry--what we all need to know as informed citizens. A basic knowledge of the life sciences and how our bodies work--to promote our own good health, especially as we're bombarded with misleading advertisements, soundbites, and the like. DNA fingerprinting, calorie requirements, dietary advice, genetic engineering (including gene editing with CRISPR cas9)--all in an easy-to understand book.
Alternative Sweeteners For Cultivating Water Kefir Grains, 2022 University of Mississippi
Alternative Sweeteners For Cultivating Water Kefir Grains, Morgan Barnes
Water kefir is traditionally fermented using dark brown sugar due to a fast growth rate, however the use of other sweeteners, such as honey, is relatively unexplored. This paper describes the investigation of using alternative mediums made with honey, agave nectar, Truvia/stevia, and monk fruit sweetener, each supplemented with dark brown sugar on the biomass growth of water kefir grains (WKGs). Growth in these alternative mediums was compared to WKG growth in the standard medium prepared using only dark brown sugar. Two trials were conducted, each with three replicates for each experimental medium as well as three replicates of ...
Broiler Efficiency As Affected By Dietary Protein Supply And Grain Source, 2022 University of Arkansas, Fayetteville
Broiler Efficiency As Affected By Dietary Protein Supply And Grain Source, Victoria Reid
Animal Science Undergraduate Honors Theses
This experiment was conducted to compare the effects of different diet compositions on performance and carcass yield of male broilers from 15 to 36 days of age. In total, 593 male birds were divided across a randomized design that consisted of 6 dietary treatments, each with 8 replications. The treatments included pelleted diets that varied in grain type and crude protein (CP) value: 3 sorghum-based diets at 20%, 18.75%, and 17.5% CP and 3 corn-sorghum blended diets at the same CP levels. CP amounts impacted only body weight gain and feed conversion rate while feed intake only differed ...
Identification Of Critical Points For Bacterial Contamination In The Microbrewery Environment, 2022 Clemson University
Identification Of Critical Points For Bacterial Contamination In The Microbrewery Environment, Alex Ryan Thompson
There are 8,884 craft breweries producing over 23 million barrels of beer in the United States as of 2020. These 23 million barrels of craft beer account for 12.3% of the United States beer consumption in 2020. The American craft beer industry is substantial and needs to protect its product from bacterial contamination.
Overall, beer is a microbially stable product. Beers pH, ethanol levels, CO2 concentrations, the presence of hop-derived antimicrobial compounds, and low levels of O2 make beer a highly unfavorable environment for most bacterial species. Furthermore, the brewing process, which involves heat treatments and ...
Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes
The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute ...
Evaluating The Microbial Quality And Use Of Antimicrobials In Raw Pet Foods, 2022 University of Nebraska-Lincoln
Evaluating The Microbial Quality And Use Of Antimicrobials In Raw Pet Foods, Leslie Pearl Cancio
Dissertations, Theses, & Student Research in Food Science and Technology
Raw meat-based diets (RMBDs) are emerging pet foods that pose food safety risks because of the potential presence of pathogens that could cause illness to humans. In this research, the microbial quality of select RMBD products sold by pet food companies online and the use of chemical antimicrobials to reduce the microbial load in chicken liver, a common RMBD ingredient, were evaluated.
Ground meat blends and livers from four animal species (beef, pork, chicken, turkey) were purchased from four online companies that delivers directly to consumers through parcel businesses. Products were procured at three different times during one year and ...
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, 2022 University of Nebraska-Lincoln
Knowledge-Informed Data-Driven Modeling Of Microbial Inactivation In Food, Steve Zhang, Firnaaz Ahamed, Hyun-Seob Song
UNL Student Research Days Posters, Graduate
Prevention of the growth of harmful microorganisms in food products is an important requirement for ensuring food safety and quality. Mathematical models to predict the quantitative changes in microbial populations in food to the variations of environmental conditions are useful tools in this regard. Current approaches that use empirical formulation generate arbitrary forms of model equations, impeding systematic analysis towards identifying key factors governing microbial growth and inactivation in food. To address this challenge, we present a data-driven modeling pipeline that enables automatic discovery of model equations (through parsimonious selection of relevant terms in a pre-built library) without having to ...
A Review On Empirical Approach To Therapeutic Recombinant Protein Production Factories: Applications, Pharmacokinetics And Challenges, 2022 School of Biological Sciences, University of the Punjab, Lahore, Pakistan.
A Review On Empirical Approach To Therapeutic Recombinant Protein Production Factories: Applications, Pharmacokinetics And Challenges, Zahra Naz, Ambreen Kanwal, Asima Tayyeb
Journal of Bioresource Management
Major portion of the proteins in a cell refers to their critical roles in metabolism of the living body. Proteins dysfunction results in the severe disorders which need to be treated in time. For this, respective proteins can be extracted by the external sources and be supplied to the human beings. Such medicinal proteins are known as therapeutic proteins (TPs). This review summarizes some of the key areas about these miracle proteins like their types, classification, production factories, routes of administration, pharmacokinetics, and potential applications. Furthermore, challenges and hurdles faced in getting a potential protein drug, its FDA approval and ...
Detection Of Mycotoxins Using Surface-Enhanced Raman Spectroscopy, 2022 University of Massachusetts Amherst
Detection Of Mycotoxins Using Surface-Enhanced Raman Spectroscopy, Lourdes B. Martinez Rojas
Mycotoxins are toxic metabolites produced by fungus that can be parasites or saprophytes of crops or livestock forage. Consumer demand for plant-based foods and interest in animal-based foods originating from animals fed plant-based feed has been on the rise. Therefore, monitoring mycotoxins occurring in the food supply is more critical than ever. The goal of this project is to improve surface-enhanced Raman spectroscopy’s (SERS) ability to identify and detect mycotoxins using label-free SERS substrates. Two simple approaches were designed to enhance the detection of mycotoxins produced by the Aspergillus and Penicillium genera, ochratoxin A and aflatoxin B1. Ochratoxin A ...
Development Of Add-On Materials To Supplement Food Safety Modernization Act Trainings In The Western U.S., 2022 Oregon State University
Development Of Add-On Materials To Supplement Food Safety Modernization Act Trainings In The Western U.S., Jovana Kovacevic
The Journal of Extension
During the 2017 annual meeting of the Western Regional Center to Enhance Food Safety, 52 representatives from 15 western states/territories, regional centers funded through USDA-NIFA Food Safety Outreach Program, federal and state government agencies, and non-governmental organizations prioritized topics for the Food Safety Modernization Act (FSMA) training materials that address region-specific agricultural production and processing systems. This article describes supplemental materials or “add-ons” developed to support FSMA-related food safety trainings. Although the materials were developed for the western region stakeholders, they can be applied or adapted to other regions in or outside the U.S. to enhance food safety ...
Cultural Sensitivity: A Requirement When Developing Food Safety Interventions, 2022 Iowa State University
Cultural Sensitivity: A Requirement When Developing Food Safety Interventions, Lillian Nabwiire, Angela M. Shaw, Gail R. Nonnecke, David D. Minner, Ellen Johnsen, Louis E. Petersen Jr
The Journal of Extension
Extension materials that are sensitive to changing demographics and culture increase relevance and compliance with food safety practices. Produce safety extension materials were developed for U.S. Virgin Islands (USVI) produce growers to help with compliance with a new food safety rule. We developed employee training materials based on a needs assessment and behavioral change was evaluated six months after dissemination. The original materials were not seen as culturally appropriate but after modifications, improvements in food safety practices and behavior changes were observed. These results suggest that extension educators should seek feedback from target populations about potential interventions before implementation.
Comparison Of Antimicrobials And Delivery Methods On The Inactivation Of Listeria Monocytogenes On Apples, 2022 West Virginia University
Comparison Of Antimicrobials And Delivery Methods On The Inactivation Of Listeria Monocytogenes On Apples, Rebecca B. Stearns
Graduate Theses, Dissertations, and Problem Reports
Introduction: Due to multi-state outbreaks of listeriosis on apples in 2015, 2017, and 2019, Listeria Monocytogenes (L. monocytogenes) has been deemed an emerging, under researched pathogen by the USDA-NIFA. Therefore, this study evaluated the efficacy of SaniDate 5.0®’s (SD) ability to inactivate L. Monocytogenes on apples when delivered through electrostatic sprayer (ES), garden sprayer (GS), and dip methods.
Methods: Organic apples were dip-inoculated with L. monocytogenes for 5 min and then dried for 10 min. Once dried, the inoculated apples were untreated (control), sprayed with water only, or treated with SD, 0.0064, 0.1, 0.25 and ...
Investigation Of A Novel Throughput Agent On Production Rate And Pellet Quality And The Development Of A Lab-Based Method To Predict Salmonella Reduction In Poultry Feed, Utilizing Varying Feed Manufacture Parameters, 2022 West Virginia University
Investigation Of A Novel Throughput Agent On Production Rate And Pellet Quality And The Development Of A Lab-Based Method To Predict Salmonella Reduction In Poultry Feed, Utilizing Varying Feed Manufacture Parameters, Timothy Paul Boltz
Graduate Theses, Dissertations, and Problem Reports
Two experiments were conducted to evaluate a novel throughput agent and its mechanisms on production rate and pellet quality. An additional experiment using lab-based methods and models was conducted to predict Salmonella reduction in mash broiler feed. Feed mill pellet production rate is of great importance to integrated meat bird production. Feed hygienics are also of increasing concern for poultry producers.
In chapter 2, the effect of AZOMITE® (AZM) and varying inorganic phosphate sources (IPS) on pellet mill production rate and pellet quality was assessed. It is documented that the naturally abrasive properties of inorganic phosphate sources may scour the ...
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, 2022 South Dakota State University
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Electronic Theses and Dissertations
Cheddar cheese is a commodity and a top-selling cheese in the United States. Enhanced flavors of cheddar cheese requires aging, which will allow proteolysis increase. Proteolysis is the most complex process that happens in cheese manufacturing and can be difficult to control because of environmental factors and compositional characteristics. The ripening process, which is the most timely and costly procedure in cheese manufacturing, can also be unpredictable when aspects, such as cheese composition, are changed. The coagulant is responsible for the first stage in proteolysis, which will produce large peptides. Small peptides are subsequentially produced during the second stage by ...
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, 2022 South Dakota State University
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Electronic Theses and Dissertations
This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ºC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 𝑎𝑑𝑗>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.