Characterization And Use Of Pathogen Specific Bacteriophages To Reduce The Viability Of Escherichia Coli O157:H7 Contamination On Fresh Produce, Badrinath Vengarai Jagannathan
Theses and Dissertations--Animal and Food Sciences
Fresh produce is one of the most common sources of food-borne outbreaks, involving various pathogenic microorganisms such as Escherichia coli. Recent outbreaks have clearly shown that post-harvest washing has limited effectiveness on decontaminating produce and may contribute to cross-contamination of produce due to various limitations. Excessive use of sanitizers and antibiotics has also led to the development of many antibiotic-resistant strains of bacteria that have made the food industry more vulnerable.
Bacteriophages are a bacterial viruses that can selectively infect and replicate within bacteria leading to cell lyse and death. Bacteriophages have become widely recognized due to their ability to ...
Associations Between The Home Environment, Feeding Practices And Children’S Intakes Of Fruit, Vegetables And Confectionary/Sugar-Sweetened Beverages, 2020 Technological University Dublin
Associations Between The Home Environment, Feeding Practices And Children’S Intakes Of Fruit, Vegetables And Confectionary/Sugar-Sweetened Beverages, Carolina Bassu, Clare Corish, John Kearney
Within the home environment, parents influence their children’s dietary intakes through their parenting and dietary practices, and the foods they make available/accessible. The aim of this cross-sectional study was to examine the associations between home environmental characteristics and children’s dietary intakes. Three hundred and thirty-two children aged three–five years and their parents participated in the study. Home environmental characteristics, including parental control feeding practices, were explored using validated and standardized questionnaires such as the Child Feeding Questionnaire (CFQ), the Physical and Nutritional Home Environment Inventory (PNHEI) and the Healthy Home Survey (HHS). Parent and child food ...
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, 2020 University of Nebraska - Lincoln
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
Theses, Dissertations, and Student Research in Agronomy and Horticulture
The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer's spent grain for the production of bread is also covered.
Assessing The Biological Safety Of Atmospheric Cold Plasmatreated Wheat Using Cell And Insect Models, 2020 Technological University Dublin
Assessing The Biological Safety Of Atmospheric Cold Plasmatreated Wheat Using Cell And Insect Models, Agata Los, Dana Ziuzina, Daniela Boehn, Paula Bourke
Atmospheric cold plasma (ACP) is under investigation for an extensive range of biocontrol applications in food biosystems. However, the development of a novel intervention technology requires a thorough evaluation of the potential for negative effects and the implications for the human and animal food chains’ safety. The evaluations were performed using a contained, high-voltage, dielectric barrier discharge plasma system. The cytotoxicity of two types of food models—a liquid model (wheat model medium (WMM)) vs. a solid model (wheat grain extract (WGE)) was compared in vitro using the mammalian cell line CHO-K1. The residual toxicity of ACP treatment of grains ...
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, 2020 Leibniz Institute for Plasma Science and Technology
Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck
stract: For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescensbiofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescensbiofilms, microbiological assays ...
Computational Modelling Approach For The Optimization Of Apple Juice Clarification Using Immobilized Pectinase And Xylanase Enzymes, 2020 Technological University Dublin
Computational Modelling Approach For The Optimization Of Apple Juice Clarification Using Immobilized Pectinase And Xylanase Enzymes, Shady Hassan, Gwilym Williams, Amit Jaiswal
Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the enzymatic treatment process to maximize efficiency, and reuse enzymes to minimize the overall cost via immobilization. In this context, the present work features the immobilization of pectinase and xylanase from M. hiemalis on genipin-activated alginate beads, with subsequent evaluation of its efficacy in apple juice clarification. A central composite rotatable design (CCRD), coupled with artificial neural ...
Effects Of Cold Atmospheric Plasma On Mackerel Lipid And Protein Oxidation During Storage, 2020 Technological University Dublin
Effects Of Cold Atmospheric Plasma On Mackerel Lipid And Protein Oxidation During Storage, Juan M. Pérez-Andrés, María De Alba, Sabine M Harrison, Nigel P. Brunton, Patrick Cullen, Brijesh K. Tiwari
The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids andproteins of commercially packaged mackerelfillets. The results showed no significant effects on lipid oxidationbetween the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid compositionor nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasmatreatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasmatechnologies ...
Effects Of Cold Plasma On Wheat Grain Microbiome And Antimicrobial Efficacy Against Challenge Pathogens And Their Resistance, 2020 Technological University Dublin
Effects Of Cold Plasma On Wheat Grain Microbiome And Antimicrobial Efficacy Against Challenge Pathogens And Their Resistance, Agata Los, Dana Ziuzina, Daniela Boehm, Paula Bourke
The safety and quality of cereal grain supplies are adversely impacted by microbiological contamination, with novel interventions required to maximise whole grains safety and stability. The microbiological contaminants of wheat grains and the efficacy of Atmospheric Cold Plasma (ACP) for potential to control these risks were investigated. The evaluations were performed using a contained reactor dielectric barrier discharge (DBD) system; samples were treated for 0–20 min using direct and indirect plasma exposure. Amplicon-based metagenomic analysis using bacterial 16S rRNA gene and fungal 18S rRNA gene with internal transcribed spacer (ITS) region was performed to characterize the change in microbial ...
Kibble Me This: The Scientific And Cultural Debate Over Boutique, Exotic, And Grain-Free Canine Nutrition, Anne Shalamoff
Scripps Senior Theses
The relationship between humans and our canine companions goes back tens of thousands of years but commercial pet food is a relatively new phenomenon that has existed for less than two hundred. In a world of automation, mass-production, and global trade, factory scraps have replaced table scraps as the staple diet for dogs. Health issues, recall scares, changing human-dog relationships, and other social and political factors prompted dedicated pet owners to question the mysterious ingredients in their dog’s food and seek alternatives to mainstream kibble. This trend was halted by a report published in the summer of 2018 by ...
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, 2020 University College Dublin
Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke
Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser ...
The Effects Of High Hydrostatic Pressure On The Color, Texture And Microbiology Of Selected Pork Organ Meats, 2020 Iowa State University
The Effects Of High Hydrostatic Pressure On The Color, Texture And Microbiology Of Selected Pork Organ Meats, Steven E. Niebuhr, E. M. Larson, James S. Dickson
Animal Science Publications
Pork organ meats (Liver, lung, kidney and heart) were processed at either 0, 400 or 600 MPa using high Hydrostatic Pressure Processing (HPP) for 4 minutes. Color and texture were measured before and after processing. All of the HPP processed samples were lighter (Increasing L* value) than the homologous control samples, with the liver and heart samples showing significant differences between the 400 and 600 MPa processes. HPP processed samples were less red (Decreasing a* value) and more yellow (increasing b* value) than the control samples, with the exception of lung tissue. HPP processed samples trended towards increasing peak force ...
Virulence Characterization And Comparative Genomics Of Listeria Monocytogenes Sequence Type 155 Strains, 2020 University of Veterinary Medicine Vienna
Virulence Characterization And Comparative Genomics Of Listeria Monocytogenes Sequence Type 155 Strains, Eva Wagner, Andreas Zaiser, Rebekka Leitner, Narciso M. Quijada, Nadja Pracser, Ariane Pietzka, Werner Ruppitsch, Stephan Schmitz-Esser, Martin Wagner, Kathrin Rychli
Animal Science Publications
Background: Listeria (L.) monocytogenes strains show a high diversity regarding stress tolerance and virulence potential. Genome studies have mainly focused on specific sequence types (STs) predominantly associated with either food or human listeriosis. This study focused on the prevalent ST155, showing equal distribution among clinical and food isolates. We evaluated the virulence potential of 20 ST155 strains and performed comparative genomic analysis of 130 ST155 strains isolated from food, food processing environments and human listeriosis cases in different countries and years. Results: The in vitro virulence assays using human intestinal epithelial Caco2 and hepatocytic HEPG2 cells showed an impaired virulence ...
Use Of Auctions To Assess Consumer Value For Milk From Different Packaging, 2019 Johnsonville LLC
Use Of Auctions To Assess Consumer Value For Milk From Different Packaging, Molly Paterson, Stephanie Clark
Food Science and Human Nutrition Publications
The objective of this study was to evaluate the effect of a sensory experience and educational message on consumer value for fluid milk in different containers: translucent high-density polyethylene (HDPE), white-pigmented HDPE (light-block), and paperboard. We carried out 11 auction sessions (n = 100). Sessions included an explanation of the experiment process; a survey about demographics and milk purchasing and consumption behaviors; a sensory evaluation; an educational message; and 3 rounds of nth price auctions. Consumers were blindly served 2 pairs of milk samples—2% milk from paperboard and translucent HDPE, and skim milk from paperboard and translucent HDPE—and ...
Effect Of High-Power Sonication Pretreatment On Extraction And Some Physicochemical Properties Of Proteins From Chickpea, Kidney Bean, And Soybean, Bibek Byanju, Md Mahfuzur Rahman, Milagros P. Hojilla-Evangelista, Buddhi P. Lamsal
Food Science and Human Nutrition Publications
Impact of high-power sonication (HPS) as pretreatment in extraction and some physicochemical properties of proteins from soybean flakes, flour of soybean, chickpea, and kidney bean was evaluated. Soybean flakes and flours from soybean, chickpea, and kidney bean were dispersed in distilled water (1.10 w/v) and sonicated at two power densities (PD) of 2.5 and 4.5 W/cm3 for 5 min continuously. Proteins were extracted at pH range 8–8.5. PD 2.5 and 4.5 W/cm3 significantly increased protein extraction yields from soy flakes to 29.03% and 25.87%, respectively, compared to 15 ...
Feeding The Future Meat Doesn’T Come Cheap, 2019 Cuny Graduate School of Journalism
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions of the ...
Food Safety Considerations In Integrated Organic Crop–Livestock Systems: Prevalence Of Salmonella Spp. And E. Coli O157:H7 In Organically Raised Cattle And Organic Feed, Joshua Nazareth, Angela M. Shaw, Kathleen Delate, Robert D. Turnbull
Food Science and Human Nutrition Publications
Availability of organic foods has been increasing in the United States due to consumer demand for food produced with a lower environmental footprint. Surveys show that organic consumers view organic food as safer and of higher quality, but a number of food-borne outbreaks have been linked to organic produce in recent years. This outcome suggests that improved food safety protocols are needed to ensure food safety along organic food chains. In this study, model integrated crop–livestock organic systems were established in three states (Iowa, Minnesota and Pennsylvania) to evaluate biological performance and food safety aspects. Organically raised cattle and ...
The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, 2019 University of Arkansas, Fayetteville
The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards
Theses and Dissertations
Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility ...
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, 2019 University of Arkansas, Fayetteville
Effects Of 50:50 Proportion Bull:Cow Blend Levels And Incorporation Of Finely Textured Beef On The Color Of Precooked Ground Beef Patties, Colton Allen Althaber
Theses and Dissertations
Variation in internal cooked color of ground beef is an economic concern for the ground beef market. Persistent pink color in hamburger patties can lead consumers to the perception of an undercooked product. Therefore, the objective of this study was to characterize the effects of bull:cow blend proportions, with or without finely textured beef (FTB), and cookery method on internal color of precooked ground beef patties. Batches (9.1 kg) of 85% lean ground beef were manufactured with 0, 33, 67, or 100% 50:50 bull:cow blend (remainder of lean was 100, 67, 33, or 0% Select-grade knuckles ...
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, 2019 University of Nebraska - Lincoln
Effect Of Processing On Microbiota Accessible Carbohydrates In Whole Grains, Caroline Smith
Dissertations, Theses, & Student Research in Food Science and Technology
There is potential to increase microbiota accessible carbohydrates (MAC) in whole grains through food processing. Therefore, different processing conditions for boiling and extrusion of whole wheat flour were studied for their effect on MAC. Processing conditions had a minimal effect on fermentation response using 2 fecal samples of disparate composition. However, the processing method had an impact on the fermentation of non-digestible carbohydrates and subsequent short chain fatty acids production, but only for a microbiome with high diversity and a predominance of microbes associated with dietary fiber intake. Subsequently, five processing methods: boiling, extrusion, unleavened bread, yeast bread, and sourdough ...
The Integration Of Blockchain Technology To The Beef Industry – A Comparative Analysis, 2019 University of Pennsylvania
The Integration Of Blockchain Technology To The Beef Industry – A Comparative Analysis, Cole N. Hancock
Social Impact Research Experience (SIRE)
This paper seeks to explore the different plausible and implemented applications of blockchain technology in the beef industry in two representative markets: The United States and Kenya. Previous papers discuss implementation of blockchain to the beef industry, without a focus on the variations between beef industries and supply chains in various countries, a gap this paper aims to address. The main method of research has been primary, traveling to these countries and engaging in conversations with various stakeholders about their industry’s supply chain and the problems and opportunities therein. Overall this paper finds that the integration of blockchain to ...