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overflow: hidden; text-overflow: ellipsis; -webkit-line-clamp: 3; -webkit-box-orient: vertical; }</style><div class="col-xs-12 clearfix"><div class="u-floatLeft"><h1 class="PageHeader-title u-m0x u-fs30">Food Microbiology</h1><div class="u-tcGrayDark">137,835 Followers</div><div class="u-tcGrayDark u-mt2x">Recent papers in <b>Food Microbiology</b></div></div></div></div></div></div><div class="TabbedNavigation"><div class="container"><div class="row"><div class="col-xs-12 clearfix"><ul class="nav u-m0x u-p0x list-inline u-displayFlex"><li class="active"><a href="https://www.academia.edu/Documents/in/Food_Microbiology">Top Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Food_Microbiology/MostCited">Most Cited Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Food_Microbiology/MostDownloaded">Most Downloaded Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Food_Microbiology/MostRecent">Newest Papers</a></li><li><a class="" href="https://www.academia.edu/People/Food_Microbiology">People</a></li></ul></div><style type="text/css">ul.nav{flex-direction:row}@media(max-width: 567px){ul.nav{flex-direction:column}.TabbedNavigation li{max-width:100%}.TabbedNavigation li.active{background-color:var(--background-grey, #dddde2)}.TabbedNavigation li.active:before,.TabbedNavigation li.active:after{display:none}}</style></div></div></div><div class="container"><div class="row"><div class="col-xs-12"><div class="u-displayFlex"><div class="u-flexGrow1"><div class="works"><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_17540790" data-work_id="17540790" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/17540790/Effect_of_controlled_atmosphere_storage_modified_atmosphere_packaging_and_gaseous_ozone_treatment_on_the_survival_of_Salmonella_Enteritidis_on_cherry_tomatoes">Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In recent years, outbreaks of infections associated with raw and minimally processed fruits and vegetables have been reported. The objective of this study was to analyse the growth/survival of Salmonella Enteritidis at spot-inoculated or... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_17540790" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In recent years, outbreaks of infections associated with raw and minimally processed fruits and vegetables have been reported. The objective of this study was to analyse the growth/survival of Salmonella Enteritidis at spot-inoculated or stem-injected cherry tomatoes during passive modified atmosphere packaging (MAP), controlled atmosphere (CA) and to compare the results with those of air storage at 7 and 22 1C. During MAP, the gas composition equilibrated to 6% O 2 /4% CO 2 . CO 2 level was maintained as 5% through the term of CA storage at 7 and 22 1C. The results demonstrate that S. Enteritidis can survive and/or grow during the storage of tomatoes depending on the location site of the pathogen on fruit, suspension cell density and storage temperature. During MAP, CA and air storage, S. Enteritidis with initial population of 7.0 log 10 cfu/tomato survived on tomato surfaces with an approximate decrease of 4.0-5.0 log 10 cfu/ tomato in population within the storage period; however, in the case of initial population of 3.0 log 10 cfu/tomato, cells died completely on day 4 during MAP storage and on day 6 during both CA and air storage. The death rate of S. Enteritidis on the surfaces of tomatoes that were stored in MAP was faster than that of stored in air and in CA. Storage temperature was effective on the survival of S. Enteritidis for the samples stored at ambient atmosphere; cells died completely on day 6 at 7 1C and on day 8 at 22 1C. Stem scars provided protective environments for Salmonella; an approximate increase of 1.0 log 10 cfu/tomato in stem-scar population was observed during MAP, CA and air storage at 22 1C within the period of 20 days. Cells survived with no significant change in number at 7 1C. During the research, the effect of ozone treatment (5-30 mg/l ozone gas for 0-20 min) was also considered for surface sanitation before storage. Gaseous ozone treatment has bactericidal effect on S. Enteritidis, inoculated on the surface of the tomatoes and can be used for surface sanitation of S. Enteritidis on tomatoes before storage at different conditions. Ten mg/l ozone gas treatment with different time intervals of 5 and 15 min was found to be effective respectively on low and high dose inoculum levels of S. Enteritidis attached for 1 h. Another variable considered during ozone treatment was the 4 h attachment time.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/17540790" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="400d6c9c74111cc5e32819c31fe2592c" rel="nofollow" data-download="{"attachment_id":39568561,"asset_id":17540790,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/39568561/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="37324580" href="https://independent.academia.edu/ABayindirli">Alev Bayindirli</a><script data-card-contents-for-user="37324580" type="text/json">{"id":37324580,"first_name":"Alev","last_name":"Bayindirli","domain_name":"independent","page_name":"ABayindirli","display_name":"Alev Bayindirli","profile_url":"https://independent.academia.edu/ABayindirli?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_17540790 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="17540790"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 17540790, container: ".js-paper-rank-work_17540790", }); 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The objective of this study was to analyse the growth/survival of Salmonella Enteritidis at spot-inoculated or stem-injected cherry tomatoes during passive modified atmosphere packaging (MAP), controlled atmosphere (CA) and to compare the results with those of air storage at 7 and 22 1C. During MAP, the gas composition equilibrated to 6% O 2 /4% CO 2 . CO 2 level was maintained as 5% through the term of CA storage at 7 and 22 1C. The results demonstrate that S. Enteritidis can survive and/or grow during the storage of tomatoes depending on the location site of the pathogen on fruit, suspension cell density and storage temperature. During MAP, CA and air storage, S. Enteritidis with initial population of 7.0 log 10 cfu/tomato survived on tomato surfaces with an approximate decrease of 4.0-5.0 log 10 cfu/ tomato in population within the storage period; however, in the case of initial population of 3.0 log 10 cfu/tomato, cells died completely on day 4 during MAP storage and on day 6 during both CA and air storage. The death rate of S. Enteritidis on the surfaces of tomatoes that were stored in MAP was faster than that of stored in air and in CA. Storage temperature was effective on the survival of S. Enteritidis for the samples stored at ambient atmosphere; cells died completely on day 6 at 7 1C and on day 8 at 22 1C. Stem scars provided protective environments for Salmonella; an approximate increase of 1.0 log 10 cfu/tomato in stem-scar population was observed during MAP, CA and air storage at 22 1C within the period of 20 days. Cells survived with no significant change in number at 7 1C. During the research, the effect of ozone treatment (5-30 mg/l ozone gas for 0-20 min) was also considered for surface sanitation before storage. Gaseous ozone treatment has bactericidal effect on S. Enteritidis, inoculated on the surface of the tomatoes and can be used for surface sanitation of S. Enteritidis on tomatoes before storage at different conditions. Ten mg/l ozone gas treatment with different time intervals of 5 and 15 min was found to be effective respectively on low and high dose inoculum levels of S. Enteritidis attached for 1 h. Another variable considered during ozone treatment was the 4 h attachment time.","downloadable_attachments":[{"id":39568561,"asset_id":17540790,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":37324580,"first_name":"Alev","last_name":"Bayindirli","domain_name":"independent","page_name":"ABayindirli","display_name":"Alev Bayindirli","profile_url":"https://independent.academia.edu/ABayindirli?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632","nofollow":true},{"id":68228,"name":"Salmonella enteritidis","url":"https://www.academia.edu/Documents/in/Salmonella_enteritidis?f_ri=31632"},{"id":117832,"name":"Food Packaging","url":"https://www.academia.edu/Documents/in/Food_Packaging?f_ri=31632"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=31632"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen?f_ri=31632"},{"id":160877,"name":"Vacuum","url":"https://www.academia.edu/Documents/in/Vacuum?f_ri=31632"},{"id":380824,"name":"Ozone","url":"https://www.academia.edu/Documents/in/Ozone?f_ri=31632"},{"id":380825,"name":"Oxygen","url":"https://www.academia.edu/Documents/in/Oxygen?f_ri=31632"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":1640340,"name":"Lycopersicon esculentum","url":"https://www.academia.edu/Documents/in/Lycopersicon_esculentum?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_14701406" data-work_id="14701406" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/14701406/A_development_environment_for_predictive_modelling_in_foods">A development environment for predictive modelling in foods</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Waikato Environment for Knowledge Analysis (WEKA) is a comprehensive suite of Java class libraries that implement many state-of-the-art machine learning/data mining algorithms. Non-programmers interact with the software via a user... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_14701406" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Waikato Environment for Knowledge Analysis (WEKA) is a comprehensive suite of Java class libraries that implement many state-of-the-art machine learning/data mining algorithms. Non-programmers interact with the software via a user interface component called the Knowledge Explorer.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/14701406" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="14a07a6d5cf1772d08aef0db126b90ac" rel="nofollow" data-download="{"attachment_id":43962445,"asset_id":14701406,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43962445/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33651567" href="https://waikato.academia.edu/MarkHall">Mark Hall</a><script data-card-contents-for-user="33651567" type="text/json">{"id":33651567,"first_name":"Mark","last_name":"Hall","domain_name":"waikato","page_name":"MarkHall","display_name":"Mark Hall","profile_url":"https://waikato.academia.edu/MarkHall?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_14701406 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="14701406"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 14701406, container: ".js-paper-rank-work_14701406", }); 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Non-programmers interact with the software via a user interface component called the Knowledge Explorer.","downloadable_attachments":[{"id":43962445,"asset_id":14701406,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33651567,"first_name":"Mark","last_name":"Hall","domain_name":"waikato","page_name":"MarkHall","display_name":"Mark Hall","profile_url":"https://waikato.academia.edu/MarkHall?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":428,"name":"Algorithms","url":"https://www.academia.edu/Documents/in/Algorithms?f_ri=31632","nofollow":true},{"id":2008,"name":"Machine Learning","url":"https://www.academia.edu/Documents/in/Machine_Learning?f_ri=31632","nofollow":true},{"id":11119,"name":"User 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itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/32126061/FINAL_YEAR_MICROBIOLOGY_PROJECT_TOPIC">FINAL YEAR MICROBIOLOGY PROJECT TOPIC</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest">This is a list of project topics from  food, soil, medical, phytomedicine and environmental microbiology final year undergraduate microbiology students. for more topic for B.Sc, M.Sc and Ph.D topics call )07067641497</div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/32126061" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0d8e3238286c34ed88007a6aaef286f5" rel="nofollow" data-download="{"attachment_id":52370904,"asset_id":32126061,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/52370904/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" 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$('*[data-has-card-for-ri-list=32126061]'), work: {"id":32126061,"title":"FINAL YEAR MICROBIOLOGY PROJECT TOPIC","created_at":"2017-03-29T10:46:33.223-07:00","url":"https://www.academia.edu/32126061/FINAL_YEAR_MICROBIOLOGY_PROJECT_TOPIC?f_ri=31632","dom_id":"work_32126061","summary":"This is a list of project topics from food, soil, medical, phytomedicine and environmental microbiology final year undergraduate microbiology students. for more topic for B.Sc, M.Sc and Ph.D topics call )07067641497\n ","downloadable_attachments":[{"id":52370904,"asset_id":32126061,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6489672,"first_name":"obioma","last_name":"nnadozie","domain_name":"independent","page_name":"obiomannadozie","display_name":"obioma nnadozie","profile_url":"https://independent.academia.edu/obiomannadozie?f_ri=31632","photo":"https://0.academia-photos.com/6489672/2614286/3511827/s65_obioma.nnadozie.jpg"}],"research_interests":[{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_18970945" data-work_id="18970945" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/18970945/Bacterial_vitamin_B2_B11_and_B12_overproduction_An_overview">Bacterial vitamin B2, B11 and B12 overproduction: An overview</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Consumers are becoming increasingly health conscious and therefore more discerning in their food choices. The production of fermented food products with elevated levels of B-vitamins increase both their commercial and nutritional value,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_18970945" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Consumers are becoming increasingly health conscious and therefore more discerning in their food choices. The production of fermented food products with elevated levels of B-vitamins increase both their commercial and nutritional value, and eliminate the need for subsequent fortification with these essential vitamins. Such novel products could reduce the incidence of inadequate vitamin intake which is common in many parts of the world, not only in developing countries, but also in many industrialised countries. Moreover, the concept of in situ fortification by bacterial fermentation opens the way for development of food products targeted at specific groups in society such as the elderly and adolescents. This review looks at how vitamin overproduction strategies have been developed, some of which have successfully been tested in animal models. Such innovative strategies could be relatively easily adapted by the food industry to develop novel vitamin-enhanced functional foods with enhanced consumer appeal.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/18970945" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1b81209520a4395ec1b77a4c009beff8" rel="nofollow" data-download="{"attachment_id":40358981,"asset_id":18970945,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/40358981/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="26722146" href="https://independent.academia.edu/EddySmid">Eddy J. 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The production of fermented food products with elevated levels of B-vitamins increase both their commercial and nutritional value, and eliminate the need for subsequent fortification with these essential vitamins. Such novel products could reduce the incidence of inadequate vitamin intake which is common in many parts of the world, not only in developing countries, but also in many industrialised countries. Moreover, the concept of in situ fortification by bacterial fermentation opens the way for development of food products targeted at specific groups in society such as the elderly and adolescents. This review looks at how vitamin overproduction strategies have been developed, some of which have successfully been tested in animal models. Such innovative strategies could be relatively easily adapted by the food industry to develop novel vitamin-enhanced functional foods with enhanced consumer appeal.","downloadable_attachments":[{"id":40358981,"asset_id":18970945,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":26722146,"first_name":"Eddy J.","last_name":"Smid","domain_name":"independent","page_name":"EddySmid","display_name":"Eddy J. Smid","profile_url":"https://independent.academia.edu/EddySmid?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":1573017,"name":"Riboflavin","url":"https://www.academia.edu/Documents/in/Riboflavin?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_11921745 coauthored" data-work_id="11921745" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/11921745/Life_Science_Edge">Life Science Edge</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Abstract The main objective of the project was to utilize agrowaste, such as fruit and vegetable peels which are normally discarded, and increase its economic value by developing a product that can be used as a flavouring agent in food... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_11921745" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Abstract<br />The main objective of the project was to utilize agrowaste, such as fruit and vegetable peels which are normally<br />discarded, and increase its economic value by developing a product that can be used as a flavouring agent in food<br />industries. Recycling, reprocessing and utilization of peels offer a potential of returning waste products to beneficial<br />use by using microbes to produce intermediate volume of high value organic acids like acetic acid. Acetic acid, also<br />known as vinegar, has various health benefits and industrial applications. For the production of beetroot vinegar waste<br />beetroot peels were used. The substrate was collected from local restaurants and screened for the amount of total<br />sugar content by preparing its hydrolysate. The hydrolysate was later used for acetic acid production by anaerobic<br />fermentation using Saccharomyces sp, also known as Baker’s yeast. The end product was tested to determine the<br />final acidity, using acid-base titration method; the antimicrobial activity, using well diffusion method as described<br />by Jack et al; and the antioxidant activity, by estimating DPPH radical scavenging activity. The beetroot peel vinegar<br />produced showed percent titrable acidity of acidity 0.81% and total acidity of 7.93% (v/w). It showed 68% antioxidant<br />activity and had maximum antimicrobial activity towards S. aureus & Serratia, while, Bacillus & Sarcina were least<br />susceptible.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/11921745" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="23ba4bf4d67d8f9f167f8fb5fd6cd120" rel="nofollow" data-download="{"attachment_id":37289503,"asset_id":11921745,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/37289503/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="7440166" href="https://independent.academia.edu/AzharSyedAhmedGardenCityUniversity">Azhar Syed Ahmed</a><script data-card-contents-for-user="7440166" type="text/json">{"id":7440166,"first_name":"Azhar","last_name":"Syed Ahmed","domain_name":"independent","page_name":"AzharSyedAhmedGardenCityUniversity","display_name":"Azhar Syed Ahmed","profile_url":"https://independent.academia.edu/AzharSyedAhmedGardenCityUniversity?f_ri=31632","photo":"https://0.academia-photos.com/7440166/3444589/4049521/s65_azhar.syed_ahmed.jpg"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-11921745">+1</span><div class="hidden js-additional-users-11921745"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/BiorujivithGcc">Biorujivith Gcc</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-11921745'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-11921745').html(); } } new HoverPopover(popoverSettings); })();</script></li><li class="js-paper-rank-work_11921745 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="11921745"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 11921745, container: ".js-paper-rank-work_11921745", }); });</script></li><li class="js-percentile-work_11921745 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 11921745; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_11921745"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_11921745 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="11921745"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 11921745; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=11921745]").text(description); $(".js-view-count-work_11921745").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_11921745").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="11921745"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=11921745]'), work: {"id":11921745,"title":"Life Science Edge","created_at":"2015-04-13T04:13:41.561-07:00","url":"https://www.academia.edu/11921745/Life_Science_Edge?f_ri=31632","dom_id":"work_11921745","summary":"Abstract\nThe main objective of the project was to utilize agrowaste, such as fruit and vegetable peels which are normally\ndiscarded, and increase its economic value by developing a product that can be used as a flavouring agent in food\nindustries. Recycling, reprocessing and utilization of peels offer a potential of returning waste products to beneficial\nuse by using microbes to produce intermediate volume of high value organic acids like acetic acid. Acetic acid, also\nknown as vinegar, has various health benefits and industrial applications. For the production of beetroot vinegar waste\nbeetroot peels were used. The substrate was collected from local restaurants and screened for the amount of total\nsugar content by preparing its hydrolysate. The hydrolysate was later used for acetic acid production by anaerobic\nfermentation using Saccharomyces sp, also known as Baker’s yeast. The end product was tested to determine the\nfinal acidity, using acid-base titration method; the antimicrobial activity, using well diffusion method as described\nby Jack et al; and the antioxidant activity, by estimating DPPH radical scavenging activity. The beetroot peel vinegar\nproduced showed percent titrable acidity of acidity 0.81% and total acidity of 7.93% (v/w). It showed 68% antioxidant\nactivity and had maximum antimicrobial activity towards S. aureus \u0026 Serratia, while, Bacillus \u0026 Sarcina were least\nsusceptible.","downloadable_attachments":[{"id":37289503,"asset_id":11921745,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":7440166,"first_name":"Azhar","last_name":"Syed Ahmed","domain_name":"independent","page_name":"AzharSyedAhmedGardenCityUniversity","display_name":"Azhar Syed Ahmed","profile_url":"https://independent.academia.edu/AzharSyedAhmedGardenCityUniversity?f_ri=31632","photo":"https://0.academia-photos.com/7440166/3444589/4049521/s65_azhar.syed_ahmed.jpg"},{"id":34728967,"first_name":"Biorujivith","last_name":"Gcc","domain_name":"independent","page_name":"BiorujivithGcc","display_name":"Biorujivith Gcc","profile_url":"https://independent.academia.edu/BiorujivithGcc?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_12944208" data-work_id="12944208" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" rel="nofollow" href="https://www.academia.edu/12944208/Heat_Process_Values_F_2nd_Ed_for_several_Commercial_Sterilization_and_Pasteurization_Processes_Overview_Uses_and_Restrictions">Heat Process Values F (2nd Ed) for several Commercial Sterilization and Pasteurization Processes - Overview, Uses, and Restrictions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Which heat process value F should a particular food receive to make it safe and shelf stable? * Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_12944208" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Which heat process value F should a particular food receive to make it safe and shelf stable? <br />* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types. <br />* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated. <br />* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin. <br />* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt: <br />- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort; <br /> - O.T. Pham’s (1987; 1990) formula method,  incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used  to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort. <br />* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice. <br />* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only! <br />An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required  for the same food, to be sold in tropical areas.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/12944208" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="462a1b8fbbaefd2a2462635517207492" rel="nofollow" data-download="{"attachment_id":37891349,"asset_id":12944208,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/37891349/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="5470642" rel="nofollow" href="https://hasdenbosch.academia.edu/JanwillemRouweler">Janwillem Rouweler</a><script data-card-contents-for-user="5470642" type="text/json">{"id":5470642,"first_name":"Janwillem","last_name":"Rouweler","domain_name":"hasdenbosch","page_name":"JanwillemRouweler","display_name":"Janwillem Rouweler","profile_url":"https://hasdenbosch.academia.edu/JanwillemRouweler?f_ri=31632","photo":"https://0.academia-photos.com/5470642/2401819/2795628/s65_janwillem.rouweler.jpg"}</script></span></span></li><li class="js-paper-rank-work_12944208 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="12944208"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 12944208, container: ".js-paper-rank-work_12944208", }); 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$(".js-view-count[data-work-id=12944208]").text(description); $(".js-view-count-work_12944208").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_12944208").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="12944208"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">25</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="1081" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Safety">Food Safety</a>, <script data-card-contents-for-ri="1081" type="text/json">{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3284" rel="nofollow" href="https://www.academia.edu/Documents/in/Bacteriology">Bacteriology</a>, <script data-card-contents-for-ri="3284" type="text/json">{"id":3284,"name":"Bacteriology","url":"https://www.academia.edu/Documents/in/Bacteriology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7650" rel="nofollow" href="https://www.academia.edu/Documents/in/Preservation">Preservation</a>, <script data-card-contents-for-ri="7650" type="text/json">{"id":7650,"name":"Preservation","url":"https://www.academia.edu/Documents/in/Preservation?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="10221" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_and_Nutrition">Food and Nutrition</a><script data-card-contents-for-ri="10221" type="text/json">{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=12944208]'), work: {"id":12944208,"title":"Heat Process Values F (2nd Ed) for several Commercial Sterilization and Pasteurization Processes - Overview, Uses, and Restrictions","created_at":"2015-06-12T05:42:47.696-07:00","url":"https://www.academia.edu/12944208/Heat_Process_Values_F_2nd_Ed_for_several_Commercial_Sterilization_and_Pasteurization_Processes_Overview_Uses_and_Restrictions?f_ri=31632","dom_id":"work_12944208","summary":"Which heat process value F should a particular food receive to make it safe and shelf stable?\r\n* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.\r\n* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.\r\n* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.\r\n* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt: \r\n- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;\r\n - O.T. Pham’s (1987; 1990) formula method, incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.\r\n* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.\r\n* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!\r\nAn example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required for the same food, to be sold in tropical areas.","downloadable_attachments":[{"id":37891349,"asset_id":12944208,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":5470642,"first_name":"Janwillem","last_name":"Rouweler","domain_name":"hasdenbosch","page_name":"JanwillemRouweler","display_name":"Janwillem Rouweler","profile_url":"https://hasdenbosch.academia.edu/JanwillemRouweler?f_ri=31632","photo":"https://0.academia-photos.com/5470642/2401819/2795628/s65_janwillem.rouweler.jpg"}],"research_interests":[{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true},{"id":3284,"name":"Bacteriology","url":"https://www.academia.edu/Documents/in/Bacteriology?f_ri=31632","nofollow":true},{"id":7650,"name":"Preservation","url":"https://www.academia.edu/Documents/in/Preservation?f_ri=31632","nofollow":true},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":true},{"id":19517,"name":"Heat Exchanger","url":"https://www.academia.edu/Documents/in/Heat_Exchanger?f_ri=31632"},{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632"},{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632"},{"id":38360,"name":"Food Security","url":"https://www.academia.edu/Documents/in/Food_Security?f_ri=31632"},{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology?f_ri=31632"},{"id":64464,"name":"Food Quality and Safety","url":"https://www.academia.edu/Documents/in/Food_Quality_and_Safety?f_ri=31632"},{"id":66912,"name":"SHELF LIFE","url":"https://www.academia.edu/Documents/in/SHELF_LIFE?f_ri=31632"},{"id":125952,"name":"Shelf Life Extension","url":"https://www.academia.edu/Documents/in/Shelf_Life_Extension?f_ri=31632"},{"id":128526,"name":"Canning","url":"https://www.academia.edu/Documents/in/Canning?f_ri=31632"},{"id":177876,"name":"Sterilization","url":"https://www.academia.edu/Documents/in/Sterilization?f_ri=31632"},{"id":188413,"name":"Botulism","url":"https://www.academia.edu/Documents/in/Botulism?f_ri=31632"},{"id":324976,"name":"Microbiological safety","url":"https://www.academia.edu/Documents/in/Microbiological_safety?f_ri=31632"},{"id":593593,"name":"Food Processing and Preservation","url":"https://www.academia.edu/Documents/in/Food_Processing_and_Preservation?f_ri=31632"},{"id":648586,"name":"Pasteurisation","url":"https://www.academia.edu/Documents/in/Pasteurisation?f_ri=31632"},{"id":869235,"name":"Autoclave","url":"https://www.academia.edu/Documents/in/Autoclave?f_ri=31632"},{"id":978869,"name":"Botulinum Toxin","url":"https://www.academia.edu/Documents/in/Botulinum_Toxin?f_ri=31632"},{"id":1001010,"name":"Fruit \u0026 Vegetable Preservation and Post Harvest Technology","url":"https://www.academia.edu/Documents/in/Fruit_and_Vegetable_Preservation_and_Post_Harvest_Technology?f_ri=31632"},{"id":1021604,"name":"Shelf Life and Preservation","url":"https://www.academia.edu/Documents/in/Shelf_Life_and_Preservation?f_ri=31632"},{"id":1138435,"name":"Shelf Life of Foods","url":"https://www.academia.edu/Documents/in/Shelf_Life_of_Foods?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_69753453" data-work_id="69753453" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/69753453/Producing_specific_milks_for_speciality_cheeses">Producing specific milks for speciality cheeses</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the &#39;art&#39; of the cheesemaker. In general, the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_69753453" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the &#39;art&#39; of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental-production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedoclimatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently know...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/69753453" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="9a14ed980ce3d3fd487d1487b97e7c91" rel="nofollow" data-download="{"attachment_id":79727574,"asset_id":69753453,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79727574/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="48423006" href="https://law.academia.edu/GiuseppeBertoni">Giuseppe Bertoni</a><script data-card-contents-for-user="48423006" type="text/json">{"id":48423006,"first_name":"Giuseppe","last_name":"Bertoni","domain_name":"law","page_name":"GiuseppeBertoni","display_name":"Giuseppe Bertoni","profile_url":"https://law.academia.edu/GiuseppeBertoni?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_69753453 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="69753453"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 69753453, container: ".js-paper-rank-work_69753453", }); 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They can be made only from raw milk possessing specific features, which is processed through the \u0026#39;art\u0026#39; of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental-production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedoclimatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently know...","downloadable_attachments":[{"id":79727574,"asset_id":69753453,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":48423006,"first_name":"Giuseppe","last_name":"Bertoni","domain_name":"law","page_name":"GiuseppeBertoni","display_name":"Giuseppe Bertoni","profile_url":"https://law.academia.edu/GiuseppeBertoni?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":261,"name":"Geography","url":"https://www.academia.edu/Documents/in/Geography?f_ri=31632","nofollow":true},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":165437,"name":"Taste","url":"https://www.academia.edu/Documents/in/Taste?f_ri=31632","nofollow":true},{"id":238368,"name":"Milk","url":"https://www.academia.edu/Documents/in/Milk?f_ri=31632"},{"id":251661,"name":"Cheese","url":"https://www.academia.edu/Documents/in/Cheese?f_ri=31632"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=31632"},{"id":844702,"name":"Food Handling \u0026 Hygiene","url":"https://www.academia.edu/Documents/in/Food_Handling_and_Hygiene?f_ri=31632"},{"id":1142031,"name":"Dairying","url":"https://www.academia.edu/Documents/in/Dairying?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77065094" data-work_id="77065094" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77065094/Alternative_disinfection_techniques_to_extend_the_shelf_life_of_minimally_processed_iceberg_lettuce">Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Chlorination continues to be widely used by the fresh-cut industry for washing and disinfecting minimally processed fruits and vegetables. However, as chlorination has been reported to produce unhealthy by-products such as, chloramines... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_77065094" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Chlorination continues to be widely used by the fresh-cut industry for washing and disinfecting minimally processed fruits and vegetables. However, as chlorination has been reported to produce unhealthy by-products such as, chloramines and trihalomethanes, many alternative methods have been reported in the literature. This study examined the use of silver and hydrogen peroxide as possible alternative to chlorination. The results revealed an obvious bactericidal effect of hydrogen peroxide, silver and their combination on spoilage organisms. Combination of electrochemically generated silver (5 ppm) and hydrogen peroxide (0.4 ppm) caused significant (P < 0.05) reduction in the total plate count (0.87 log), Pseudomonas (2.66 logs), Enterobactericeae (1.61 logs) and yeast and mould (1.60 logs) immediately after washing in comparison to water washed shredded lettuce. However, washing with chlorinated water (5 ppm) under same conditions revealed insignificant reduction in TPC (0.17 log), Pseudomonas (0.60 log), Enterobactericeae (0.15 log) or yeast and mould (0.81 log) counts. Results revealed also that both sources of silver (electrochemical silver and silver nitrate) have similar disinfecting effects, however, electrochemical silver maintained the quality of washed lettuce.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77065094" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d4c3864d513f673ca74ffe880f9671d6" rel="nofollow" data-download="{"attachment_id":84563490,"asset_id":77065094,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/84563490/download_file?st=MTc0MDU5OTA1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32754466" href="https://independent.academia.edu/SaidAjlouni">Said Ajlouni</a><script data-card-contents-for-user="32754466" type="text/json">{"id":32754466,"first_name":"Said","last_name":"Ajlouni","domain_name":"independent","page_name":"SaidAjlouni","display_name":"Said Ajlouni","profile_url":"https://independent.academia.edu/SaidAjlouni?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_77065094 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="77065094"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 77065094, container: ".js-paper-rank-work_77065094", }); 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$(".js-view-count[data-work-id=77065094]").text(description); $(".js-view-count-work_77065094").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_77065094").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="77065094"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">16</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="66912" rel="nofollow" href="https://www.academia.edu/Documents/in/SHELF_LIFE">SHELF LIFE</a><script data-card-contents-for-ri="66912" type="text/json">{"id":66912,"name":"SHELF LIFE","url":"https://www.academia.edu/Documents/in/SHELF_LIFE?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=77065094]'), work: {"id":77065094,"title":"Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce","created_at":"2022-04-20T05:17:55.417-07:00","url":"https://www.academia.edu/77065094/Alternative_disinfection_techniques_to_extend_the_shelf_life_of_minimally_processed_iceberg_lettuce?f_ri=31632","dom_id":"work_77065094","summary":"Chlorination continues to be widely used by the fresh-cut industry for washing and disinfecting minimally processed fruits and vegetables. However, as chlorination has been reported to produce unhealthy by-products such as, chloramines and trihalomethanes, many alternative methods have been reported in the literature. This study examined the use of silver and hydrogen peroxide as possible alternative to chlorination. The results revealed an obvious bactericidal effect of hydrogen peroxide, silver and their combination on spoilage organisms. Combination of electrochemically generated silver (5 ppm) and hydrogen peroxide (0.4 ppm) caused significant (P \u003c 0.05) reduction in the total plate count (0.87 log), Pseudomonas (2.66 logs), Enterobactericeae (1.61 logs) and yeast and mould (1.60 logs) immediately after washing in comparison to water washed shredded lettuce. However, washing with chlorinated water (5 ppm) under same conditions revealed insignificant reduction in TPC (0.17 log), Pseudomonas (0.60 log), Enterobactericeae (0.15 log) or yeast and mould (0.81 log) counts. Results revealed also that both sources of silver (electrochemical silver and silver nitrate) have similar disinfecting effects, however, electrochemical silver maintained the quality of washed lettuce.","downloadable_attachments":[{"id":84563490,"asset_id":77065094,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32754466,"first_name":"Said","last_name":"Ajlouni","domain_name":"independent","page_name":"SaidAjlouni","display_name":"Said Ajlouni","profile_url":"https://independent.academia.edu/SaidAjlouni?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":66912,"name":"SHELF LIFE","url":"https://www.academia.edu/Documents/in/SHELF_LIFE?f_ri=31632","nofollow":true},{"id":80694,"name":"Silver","url":"https://www.academia.edu/Documents/in/Silver?f_ri=31632"},{"id":112324,"name":"Pseudomonas","url":"https://www.academia.edu/Documents/in/Pseudomonas?f_ri=31632"},{"id":122405,"name":"Lettuce","url":"https://www.academia.edu/Documents/in/Lettuce?f_ri=31632"},{"id":139817,"name":"Disinfectants","url":"https://www.academia.edu/Documents/in/Disinfectants?f_ri=31632"},{"id":180470,"name":"Enterobacteriaceae","url":"https://www.academia.edu/Documents/in/Enterobacteriaceae?f_ri=31632"},{"id":221185,"name":"Disinfection","url":"https://www.academia.edu/Documents/in/Disinfection?f_ri=31632"},{"id":229398,"name":"Fruit and vegetables","url":"https://www.academia.edu/Documents/in/Fruit_and_vegetables?f_ri=31632"},{"id":274826,"name":"Hydrogen Peroxide","url":"https://www.academia.edu/Documents/in/Hydrogen_Peroxide?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":591104,"name":"Chlorine","url":"https://www.academia.edu/Documents/in/Chlorine?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68481509" data-work_id="68481509" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68481509/Numerical_spatio_temporal_characterization_of_Listeria_monocytogenes_biofilms">Numerical spatio-temporal characterization of Listeria monocytogenes biofilms</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">As the structure of biofilms plays a key role in their resistance and persistence, this work presents for the first time the numerical characterization of the temporal evolution of biofilm structures formed by three Listeria monocytogenes... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68481509" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">As the structure of biofilms plays a key role in their resistance and persistence, this work presents for the first time the numerical characterization of the temporal evolution of biofilm structures formed by three Listeria monocytogenes strains on two types of stainless-steel supports, AISI 304 SS No. 2B and AISI 316 SS No. 2R. Counting methods, motility tests, fluorescence microscopy and image analysis were combined to study the dynamic evolution of biofilm formation and structure. Image analysis was performed with several well-known parameters as well as a newly defined parameter to quantify spatio-temporal distribution. The results confirm the interstrain variability of L. monocytogenes species regarding to biofilm structure and structural evolution. Two types of biofilm were observed: homogeneous or flat and heterogeneous or clustered. Differences in clusters and in attachment and detachment processes were due mainly to the topography and composition of the two surfaces although an effect due to motility was also found.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68481509" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a82d38b1c80cdbdddd19bfb98f13434f" rel="nofollow" data-download="{"attachment_id":78941177,"asset_id":68481509,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/78941177/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="34069615" href="https://independent.academia.edu/EBalsaCanto">E Balsa-Canto</a><script data-card-contents-for-user="34069615" type="text/json">{"id":34069615,"first_name":"E","last_name":"Balsa-Canto","domain_name":"independent","page_name":"EBalsaCanto","display_name":"E Balsa-Canto","profile_url":"https://independent.academia.edu/EBalsaCanto?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_68481509 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68481509"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68481509, container: ".js-paper-rank-work_68481509", }); });</script></li><li class="js-percentile-work_68481509 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 68481509; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_68481509"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_68481509 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="68481509"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 68481509; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=68481509]").text(description); $(".js-view-count-work_68481509").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_68481509").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="68481509"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2187" rel="nofollow" href="https://www.academia.edu/Documents/in/Biofilms">Biofilms</a>, <script data-card-contents-for-ri="2187" type="text/json">{"id":2187,"name":"Biofilms","url":"https://www.academia.edu/Documents/in/Biofilms?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7710" rel="nofollow" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a><script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68481509]'), work: {"id":68481509,"title":"Numerical spatio-temporal characterization of Listeria monocytogenes biofilms","created_at":"2022-01-16T23:22:11.685-08:00","url":"https://www.academia.edu/68481509/Numerical_spatio_temporal_characterization_of_Listeria_monocytogenes_biofilms?f_ri=31632","dom_id":"work_68481509","summary":"As the structure of biofilms plays a key role in their resistance and persistence, this work presents for the first time the numerical characterization of the temporal evolution of biofilm structures formed by three Listeria monocytogenes strains on two types of stainless-steel supports, AISI 304 SS No. 2B and AISI 316 SS No. 2R. Counting methods, motility tests, fluorescence microscopy and image analysis were combined to study the dynamic evolution of biofilm formation and structure. Image analysis was performed with several well-known parameters as well as a newly defined parameter to quantify spatio-temporal distribution. The results confirm the interstrain variability of L. monocytogenes species regarding to biofilm structure and structural evolution. Two types of biofilm were observed: homogeneous or flat and heterogeneous or clustered. Differences in clusters and in attachment and detachment processes were due mainly to the topography and composition of the two surfaces although an effect due to motility was also found.","downloadable_attachments":[{"id":78941177,"asset_id":68481509,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":34069615,"first_name":"E","last_name":"Balsa-Canto","domain_name":"independent","page_name":"EBalsaCanto","display_name":"E Balsa-Canto","profile_url":"https://independent.academia.edu/EBalsaCanto?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":2187,"name":"Biofilms","url":"https://www.academia.edu/Documents/in/Biofilms?f_ri=31632","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":104178,"name":"Listeria monocytogenes","url":"https://www.academia.edu/Documents/in/Listeria_monocytogenes?f_ri=31632"},{"id":128789,"name":"Stainless Steel","url":"https://www.academia.edu/Documents/in/Stainless_Steel?f_ri=31632"},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry?f_ri=31632"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_61440974" data-work_id="61440974" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/61440974/Partitioning_of_ochratoxin_A_in_mycelium_and_conidia_of_Aspergillus_carbonarius_and_the_impact_on_toxin_contamination_of_grapes_and_wine">Partitioning of ochratoxin A in mycelium and conidia of Aspergillus carbonarius and the impact on toxin contamination of grapes and wine</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Aims: Aspergillus carbonarius is an important ochratoxin A (OTA)-producing fungus which is responsible for toxin contamination of grapes and wine. The objectives of this study were to examine the partitioning of OTA in mycelium and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_61440974" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Aims: Aspergillus carbonarius is an important ochratoxin A (OTA)-producing fungus which is responsible for toxin contamination of grapes and wine. The objectives of this study were to examine the partitioning of OTA in mycelium and conidia of a range of A. carbonarius strains on artificial grape juice and defined media, to determine the excretion patterns of OTA from these spores, and the effect of organic acids used in wine production on OTA excretion from conidia. Methods and Results: The results showed that 60-70% of the OTA was accumulated in the conidia of a number of different isolates of A. carbonarius. Calculations showed that on different defined media, an amount of 0AE011-to 0AE1-pg OTA was present per conidium. The OTA in spores was found to be rapidly excreted into the medium during the initial few hours after conidial germination leading to an increase of OTA in must during maceration for wine production. The presence of tartaric acid inhibited OTA production, but malic acid enhanced this production during mycelial growth. These acids were also shown to affect the time course of germination and the rate of OTA excretion from conidia during germination. Conclusions: This study is the first to examine and show the partitioning of OTA into spores of strains of A. carbonarius and that rapid excretion of OTA from spores could be a reason for OTA accumulation in musts during wine production. Significance and Impact of the Study: Conidia of A. carbonarius could be a major source of OTA contamination of grapes used in wine production. This information could help in the development of effective prevention strategies to minimize wine contamination with this important mycotoxin.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/61440974" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="5dd9e3c01c1cc10a583c5359e62a9fdb" rel="nofollow" data-download="{"attachment_id":74470283,"asset_id":61440974,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/74470283/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="147438716" href="https://independent.academia.edu/atouiali">ali atoui</a><script data-card-contents-for-user="147438716" type="text/json">{"id":147438716,"first_name":"ali","last_name":"atoui","domain_name":"independent","page_name":"atouiali","display_name":"ali atoui","profile_url":"https://independent.academia.edu/atouiali?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_61440974 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="61440974"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 61440974, container: ".js-paper-rank-work_61440974", }); });</script></li><li class="js-percentile-work_61440974 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 61440974; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_61440974"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_61440974 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="61440974"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 61440974; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=61440974]").text(description); $(".js-view-count-work_61440974").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_61440974").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="61440974"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">15</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="5411" rel="nofollow" href="https://www.academia.edu/Documents/in/Biomass">Biomass</a>, <script data-card-contents-for-ri="5411" type="text/json">{"id":5411,"name":"Biomass","url":"https://www.academia.edu/Documents/in/Biomass?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="19703" rel="nofollow" href="https://www.academia.edu/Documents/in/Applied_microbiology">Applied microbiology</a>, <script data-card-contents-for-ri="19703" type="text/json">{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=61440974]'), work: {"id":61440974,"title":"Partitioning of ochratoxin A in mycelium and conidia of Aspergillus carbonarius and the impact on toxin contamination of grapes and wine","created_at":"2021-11-09T21:12:07.287-08:00","url":"https://www.academia.edu/61440974/Partitioning_of_ochratoxin_A_in_mycelium_and_conidia_of_Aspergillus_carbonarius_and_the_impact_on_toxin_contamination_of_grapes_and_wine?f_ri=31632","dom_id":"work_61440974","summary":"Aims: Aspergillus carbonarius is an important ochratoxin A (OTA)-producing fungus which is responsible for toxin contamination of grapes and wine. The objectives of this study were to examine the partitioning of OTA in mycelium and conidia of a range of A. carbonarius strains on artificial grape juice and defined media, to determine the excretion patterns of OTA from these spores, and the effect of organic acids used in wine production on OTA excretion from conidia. Methods and Results: The results showed that 60-70% of the OTA was accumulated in the conidia of a number of different isolates of A. carbonarius. Calculations showed that on different defined media, an amount of 0AE011-to 0AE1-pg OTA was present per conidium. The OTA in spores was found to be rapidly excreted into the medium during the initial few hours after conidial germination leading to an increase of OTA in must during maceration for wine production. The presence of tartaric acid inhibited OTA production, but malic acid enhanced this production during mycelial growth. These acids were also shown to affect the time course of germination and the rate of OTA excretion from conidia during germination. Conclusions: This study is the first to examine and show the partitioning of OTA into spores of strains of A. carbonarius and that rapid excretion of OTA from spores could be a reason for OTA accumulation in musts during wine production. Significance and Impact of the Study: Conidia of A. carbonarius could be a major source of OTA contamination of grapes used in wine production. This information could help in the development of effective prevention strategies to minimize wine contamination with this important mycotoxin.","downloadable_attachments":[{"id":74470283,"asset_id":61440974,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":147438716,"first_name":"ali","last_name":"atoui","domain_name":"independent","page_name":"atouiali","display_name":"ali atoui","profile_url":"https://independent.academia.edu/atouiali?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":5411,"name":"Biomass","url":"https://www.academia.edu/Documents/in/Biomass?f_ri=31632","nofollow":true},{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine?f_ri=31632"},{"id":45504,"name":"Aspergillus","url":"https://www.academia.edu/Documents/in/Aspergillus?f_ri=31632"},{"id":198066,"name":"Contamination","url":"https://www.academia.edu/Documents/in/Contamination?f_ri=31632"},{"id":315117,"name":"Germination","url":"https://www.academia.edu/Documents/in/Germination?f_ri=31632"},{"id":651380,"name":"Vitis","url":"https://www.academia.edu/Documents/in/Vitis?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":2142568,"name":"Thallophyta","url":"https://www.academia.edu/Documents/in/Thallophyta?f_ri=31632"},{"id":2209812,"name":"Ochratoxin A","url":"https://www.academia.edu/Documents/in/Ochratoxin_A?f_ri=31632"},{"id":2209854,"name":"Ochratoxins","url":"https://www.academia.edu/Documents/in/Ochratoxins?f_ri=31632"},{"id":2781549,"name":"Mycelium","url":"https://www.academia.edu/Documents/in/Mycelium?f_ri=31632"},{"id":3692348,"name":"Conidia","url":"https://www.academia.edu/Documents/in/Conidia?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_50381090" data-work_id="50381090" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/50381090/Thermal_destruction_of_Escherichia_coli_O157_H7_in_beef_and_chicken_determination_of_D_and_Z_values">Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and Z-values</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">We investigated the heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of white and green tea powders and an apple skin extract. Inoculated meat was cooked using the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_50381090" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">We investigated the heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of white and green tea powders and an apple skin extract. Inoculated meat was cooked using the sousvide technique, i.e., the meat was packaged in sterile bags and completely immersed in a circulating water bath at low temperature for a period of time. The bags were cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5ЊC, and then held from 240 min at 55ЊC to 10 min at 62.5ЊC. The surviving bacteria were enumerated by spiral plating onto tryptic soy agar overlaid with sorbitol-MacConkey agar. Inactivation kinetics of the pathogens deviated from first-order kinetics. D-values (time, in minutes, required for the bacteria to decrease by 90%) in the control beef ranged from 67.79 min at 55ЊC to 2.01 min at 62.5ЊC. D-values determined by a logistic model ranged from 36.22 (D 1 , the D-value of a major population of surviving cells) and 112.79 (D 2 , the D-value of a minor subpopulation) at 55ЊC to 1.39 (D 1) and 3.00 (D 2) at 62.5ЊC. A significant increase (P Ͻ 0.05) in the sensitivity of the bacteria to heat was observed with the addition of 3% added antimicrobials. D-value reductions of 62 to 74% were observed with apple powder and 18 to 58% with tea powders. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H7.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/50381090" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="935b8442eaa744fea1bb8a65382dd6b8" rel="nofollow" data-download="{"attachment_id":68392664,"asset_id":50381090,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/68392664/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="31830723" href="https://independent.academia.edu/DrMdLatifulBari">Dr. Md. Latiful Bari</a><script data-card-contents-for-user="31830723" type="text/json">{"id":31830723,"first_name":"Dr. Md. Latiful","last_name":"Bari","domain_name":"independent","page_name":"DrMdLatifulBari","display_name":"Dr. Md. Latiful Bari","profile_url":"https://independent.academia.edu/DrMdLatifulBari?f_ri=31632","photo":"https://0.academia-photos.com/31830723/35243680/30648682/s65_dr._md._latiful.bari.jpg"}</script></span></span></li><li class="js-paper-rank-work_50381090 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="50381090"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 50381090, container: ".js-paper-rank-work_50381090", }); });</script></li><li class="js-percentile-work_50381090 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 50381090; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_50381090"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_50381090 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="50381090"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 50381090; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=50381090]").text(description); $(".js-view-count-work_50381090").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_50381090").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="50381090"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">18</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a><script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=50381090]'), work: {"id":50381090,"title":"Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and Z-values","created_at":"2021-07-30T05:24:08.472-07:00","url":"https://www.academia.edu/50381090/Thermal_destruction_of_Escherichia_coli_O157_H7_in_beef_and_chicken_determination_of_D_and_Z_values?f_ri=31632","dom_id":"work_50381090","summary":"We investigated the heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of white and green tea powders and an apple skin extract. Inoculated meat was cooked using the sousvide technique, i.e., the meat was packaged in sterile bags and completely immersed in a circulating water bath at low temperature for a period of time. The bags were cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5ЊC, and then held from 240 min at 55ЊC to 10 min at 62.5ЊC. The surviving bacteria were enumerated by spiral plating onto tryptic soy agar overlaid with sorbitol-MacConkey agar. Inactivation kinetics of the pathogens deviated from first-order kinetics. D-values (time, in minutes, required for the bacteria to decrease by 90%) in the control beef ranged from 67.79 min at 55ЊC to 2.01 min at 62.5ЊC. D-values determined by a logistic model ranged from 36.22 (D 1 , the D-value of a major population of surviving cells) and 112.79 (D 2 , the D-value of a minor subpopulation) at 55ЊC to 1.39 (D 1) and 3.00 (D 2) at 62.5ЊC. A significant increase (P Ͻ 0.05) in the sensitivity of the bacteria to heat was observed with the addition of 3% added antimicrobials. D-value reductions of 62 to 74% were observed with apple powder and 18 to 58% with tea powders. Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H7.","downloadable_attachments":[{"id":68392664,"asset_id":50381090,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":31830723,"first_name":"Dr. Md. Latiful","last_name":"Bari","domain_name":"independent","page_name":"DrMdLatifulBari","display_name":"Dr. Md. Latiful Bari","profile_url":"https://independent.academia.edu/DrMdLatifulBari?f_ri=31632","photo":"https://0.academia-photos.com/31830723/35243680/30648682/s65_dr._md._latiful.bari.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":28850,"name":"Linear models","url":"https://www.academia.edu/Documents/in/Linear_models?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632"},{"id":83128,"name":"Escherichia coli","url":"https://www.academia.edu/Documents/in/Escherichia_coli?f_ri=31632"},{"id":107106,"name":"Meat","url":"https://www.academia.edu/Documents/in/Meat?f_ri=31632"},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry?f_ri=31632"},{"id":260829,"name":"Cattle","url":"https://www.academia.edu/Documents/in/Cattle?f_ri=31632"},{"id":402759,"name":"Chickens","url":"https://www.academia.edu/Documents/in/Chickens?f_ri=31632"},{"id":413194,"name":"Analysis of Variance","url":"https://www.academia.edu/Documents/in/Analysis_of_Variance?f_ri=31632"},{"id":518542,"name":"Frozen Storage","url":"https://www.academia.edu/Documents/in/Frozen_Storage?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":613764,"name":"Meat products","url":"https://www.academia.edu/Documents/in/Meat_products?f_ri=31632"},{"id":795003,"name":"Linear Regression","url":"https://www.academia.edu/Documents/in/Linear_Regression?f_ri=31632"},{"id":1272981,"name":"Proportional Hazards Models","url":"https://www.academia.edu/Documents/in/Proportional_Hazards_Models?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_42835975" data-work_id="42835975" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/42835975/Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish_Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish">Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_42835975" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%. 1. Introduction Contamination of heavy metals in food at a certain level can interfere with human health. The problem posed by heavy metals is quite complicated, because heavy metals have toxic properties [1] , cannot be overhauled or destroyed by living things, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metals Hg, Cd, Cr, Pb are highly toxic metals (can result in death or health problems that are not recovered in a short time) [2] medium Co coat is moderate toxicity (can cause both recoverable and non-recoverable health problems in a relatively long time) [3]. Heavy metals become toxic when they are not metabolized by the body and accumulate in tissues [4]. Heavy metals are dangerous because they tend to accumulate in living organisms [5]. As trace elements, some heavy metals are essential to maintain the metabolism of human body. However, at higher concentrations they can lead to poisoning. Some heavy metals like mercury, cadmium and lead are highly toxic in nature [6] ; [7]. The content of heavy metals, namely cuprum (Cu), mercury (Hg), copper (Cr), lead (Pb), and cadmium (Cd), has piled-pile settled and inundated Kenjeran Beach's water. Research conducted by "Balai Teknik</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/42835975" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="650c8f978fe3bd32cf74ece13abd1c20" rel="nofollow" data-download="{"attachment_id":63070230,"asset_id":42835975,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/63070230/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33395989" href="https://independent.academia.edu/SriWinarti10">Sri Winarti</a><script data-card-contents-for-user="33395989" type="text/json">{"id":33395989,"first_name":"Sri","last_name":"Winarti","domain_name":"independent","page_name":"SriWinarti10","display_name":"Sri Winarti","profile_url":"https://independent.academia.edu/SriWinarti10?f_ri=31632","photo":"https://0.academia-photos.com/33395989/17290042/17401447/s65_sri.winarti.jpg"}</script></span></span></li><li class="js-paper-rank-work_42835975 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="42835975"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 42835975, container: ".js-paper-rank-work_42835975", }); 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$(".js-view-count[data-work-id=42835975]").text(description); $(".js-view-count-work_42835975").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_42835975").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="42835975"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="10221" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_and_Nutrition">Food and Nutrition</a>, <script data-card-contents-for-ri="10221" type="text/json">{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="34478" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science_and_Technology">Food Science and Technology</a><script data-card-contents-for-ri="34478" type="text/json">{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=42835975]'), work: {"id":42835975,"title":"Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish","created_at":"2020-04-23T19:31:34.126-07:00","url":"https://www.academia.edu/42835975/Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish_Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish?f_ri=31632","dom_id":"work_42835975","summary":"Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%. 1. Introduction Contamination of heavy metals in food at a certain level can interfere with human health. The problem posed by heavy metals is quite complicated, because heavy metals have toxic properties [1] , cannot be overhauled or destroyed by living things, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metals Hg, Cd, Cr, Pb are highly toxic metals (can result in death or health problems that are not recovered in a short time) [2] medium Co coat is moderate toxicity (can cause both recoverable and non-recoverable health problems in a relatively long time) [3]. Heavy metals become toxic when they are not metabolized by the body and accumulate in tissues [4]. Heavy metals are dangerous because they tend to accumulate in living organisms [5]. As trace elements, some heavy metals are essential to maintain the metabolism of human body. However, at higher concentrations they can lead to poisoning. Some heavy metals like mercury, cadmium and lead are highly toxic in nature [6] ; [7]. The content of heavy metals, namely cuprum (Cu), mercury (Hg), copper (Cr), lead (Pb), and cadmium (Cd), has piled-pile settled and inundated Kenjeran Beach's water. Research conducted by \"Balai Teknik","downloadable_attachments":[{"id":63070230,"asset_id":42835975,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33395989,"first_name":"Sri","last_name":"Winarti","domain_name":"independent","page_name":"SriWinarti10","display_name":"Sri Winarti","profile_url":"https://independent.academia.edu/SriWinarti10?f_ri=31632","photo":"https://0.academia-photos.com/33395989/17290042/17401447/s65_sri.winarti.jpg"}],"research_interests":[{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6513139" data-work_id="6513139" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6513139/Production_and_Characterization_of_Cellulose_Nanofibers_from_Wood_Pulp">Production and Characterization of Cellulose Nanofibers from Wood Pulp</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_6513139" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low yields and high chemical costs, while mechanical methods require high energy costs. Methods to lower the energy costs of the mechanical methods have not been well documented in the literature. A bleached softwood kraft pulp was processed using a mechanical dispersion mill and a homogenizer to produce cellulose nanofibers. Two different commercial enzymes were used to pretreat the wood fibers before the mechanical treatments. The resulting nanofibers were characterized by light microscopy, atomic force microscopy, and inverse gas chromatography. Results indicate that the dispersion mill does not affect the overall pulp fiber fibrillation, but does help prepare the sample for the homogenizer. Most fibrillation occurs after three passes through the homogenizer. The enzyme pretreatment has little effect on the size of the fibers, but does allow for higher solids to pass through the homogenizer without clogging. The dispersion component of surface energy of the resulting nanofibrils is impacted by the type of enzyme used. The measurement of acid–base properties proved to be challenging using current IGC experimental protocols.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6513139" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0735fa005751c5ebc122cb2a8fd5e126" rel="nofollow" data-download="{"attachment_id":48832844,"asset_id":6513139,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48832844/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="10399447" href="https://independent.academia.edu/SiddiquiNazia">Nazia Siddiqui</a><script data-card-contents-for-user="10399447" type="text/json">{"id":10399447,"first_name":"Nazia","last_name":"Siddiqui","domain_name":"independent","page_name":"SiddiquiNazia","display_name":"Nazia Siddiqui","profile_url":"https://independent.academia.edu/SiddiquiNazia?f_ri=31632","photo":"https://0.academia-photos.com/10399447/85426874/74075267/s65_nazia.siddiqui.jpeg"}</script></span></span></li><li class="js-paper-rank-work_6513139 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="6513139"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 6513139, container: ".js-paper-rank-work_6513139", }); 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$(".js-view-count[data-work-id=6513139]").text(description); $(".js-view-count-work_6513139").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_6513139").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="6513139"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">33</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="60" rel="nofollow" href="https://www.academia.edu/Documents/in/Mechanical_Engineering">Mechanical Engineering</a>, <script data-card-contents-for-ri="60" type="text/json">{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="923" rel="nofollow" href="https://www.academia.edu/Documents/in/Technology">Technology</a>, <script data-card-contents-for-ri="923" type="text/json">{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="5398" rel="nofollow" href="https://www.academia.edu/Documents/in/Biotechnology">Biotechnology</a><script data-card-contents-for-ri="5398" type="text/json">{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6513139]'), work: {"id":6513139,"title":"Production and Characterization of Cellulose Nanofibers from Wood Pulp","created_at":"2014-03-23T02:35:22.137-07:00","url":"https://www.academia.edu/6513139/Production_and_Characterization_of_Cellulose_Nanofibers_from_Wood_Pulp?f_ri=31632","dom_id":"work_6513139","summary":"Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low yields and high chemical costs, while mechanical methods require high energy costs. Methods to lower the energy costs of the mechanical methods have not been well documented in the literature. A bleached softwood kraft pulp was processed using a mechanical dispersion mill and a homogenizer to produce cellulose nanofibers. Two different commercial enzymes were used to pretreat the wood fibers before the mechanical treatments. The resulting nanofibers were characterized by light microscopy, atomic force microscopy, and inverse gas chromatography. Results indicate that the dispersion mill does not affect the overall pulp fiber fibrillation, but does help prepare the sample for the homogenizer. Most fibrillation occurs after three passes through the homogenizer. The enzyme pretreatment has little effect on the size of the fibers, but does allow for higher solids to pass through the homogenizer without clogging. The dispersion component of surface energy of the resulting nanofibrils is impacted by the type of enzyme used. The measurement of acid–base properties proved to be challenging using current IGC experimental protocols.","downloadable_attachments":[{"id":48832844,"asset_id":6513139,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":10399447,"first_name":"Nazia","last_name":"Siddiqui","domain_name":"independent","page_name":"SiddiquiNazia","display_name":"Nazia Siddiqui","profile_url":"https://independent.academia.edu/SiddiquiNazia?f_ri=31632","photo":"https://0.academia-photos.com/10399447/85426874/74075267/s65_nazia.siddiqui.jpeg"}],"research_interests":[{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=31632","nofollow":true},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=31632","nofollow":true},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=31632","nofollow":true},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=31632","nofollow":true},{"id":24373,"name":"Atomic Force Microscopy","url":"https://www.academia.edu/Documents/in/Atomic_Force_Microscopy?f_ri=31632"},{"id":28505,"name":"Adhesion","url":"https://www.academia.edu/Documents/in/Adhesion?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632"},{"id":37959,"name":"Cellulose","url":"https://www.academia.edu/Documents/in/Cellulose?f_ri=31632"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=31632"},{"id":141599,"name":"Inverse Gas chromatography","url":"https://www.academia.edu/Documents/in/Inverse_Gas_chromatography?f_ri=31632"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen?f_ri=31632"},{"id":165565,"name":"Cost effectiveness","url":"https://www.academia.edu/Documents/in/Cost_effectiveness?f_ri=31632"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=31632"},{"id":370863,"name":"Zea mays","url":"https://www.academia.edu/Documents/in/Zea_mays?f_ri=31632"},{"id":386527,"name":"X ray diffraction","url":"https://www.academia.edu/Documents/in/X_ray_diffraction?f_ri=31632"},{"id":398650,"name":"Fourier transform infrared spectroscopy","url":"https://www.academia.edu/Documents/in/Fourier_transform_infrared_spectroscopy?f_ri=31632"},{"id":457859,"name":"Cost Benefit Analysis","url":"https://www.academia.edu/Documents/in/Cost_Benefit_Analysis?f_ri=31632"},{"id":732128,"name":"Yeast Extract","url":"https://www.academia.edu/Documents/in/Yeast_Extract?f_ri=31632"},{"id":780599,"name":"Surface Energy","url":"https://www.academia.edu/Documents/in/Surface_Energy?f_ri=31632"},{"id":885893,"name":"Light microscopy","url":"https://www.academia.edu/Documents/in/Light_microscopy?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":995573,"name":"Biological Macromolecules","url":"https://www.academia.edu/Documents/in/Biological_Macromolecules?f_ri=31632"},{"id":1007124,"name":"FT IR Spectroscopy","url":"https://www.academia.edu/Documents/in/FT_IR_Spectroscopy?f_ri=31632"},{"id":1010596,"name":"Energy Cost","url":"https://www.academia.edu/Documents/in/Energy_Cost?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties?f_ri=31632"},{"id":1358026,"name":"Production Cost","url":"https://www.academia.edu/Documents/in/Production_Cost?f_ri=31632"},{"id":1499498,"name":"High energy","url":"https://www.academia.edu/Documents/in/High_energy?f_ri=31632"},{"id":1574246,"name":"Molasses","url":"https://www.academia.edu/Documents/in/Molasses?f_ri=31632"},{"id":1681026,"name":"Biochemistry and cell biology","url":"https://www.academia.edu/Documents/in/Biochemistry_and_cell_biology?f_ri=31632"},{"id":1835759,"name":"Kraft Pulping","url":"https://www.academia.edu/Documents/in/Kraft_Pulping?f_ri=31632"},{"id":2243423,"name":"Fourier transform infrared","url":"https://www.academia.edu/Documents/in/Fourier_transform_infrared?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6826012" data-work_id="6826012" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6826012/Antifungal_Activity_of_Phenyllactic_Acid_against_Molds_Isolated_from_Bakery_Products">Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_6826012" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution test and 23 fungal strains belonging to 14 species of Aspergillus, Penicillium, and Fusarium that were isolated from bakery products, flours, or cereals. Less than 7.5 mg of PLA ml ؊1 was required to obtain 90% growth inhibition for all strains, while fungicidal activity against 19 strains was shown by PLA at levels of <10 mg ml ؊1 . Levels of growth inhibition of 50 to 92.4% were observed for all fungal strains after incubation for 3 days in the presence of 7.5 mg of PLA ml ؊1 in buffered medium at pH 4, which is a condition more similar to those in real food systems. Under these experimental conditions PLA caused an unpredictable delaying effect that was more than 2 days long for 12 strains, including some mycotoxigenic strains of Penicillium verrucosum and Penicillium citrinum and a strain of Penicillium roqueforti (the most widespread contaminant of bakery products); a growth delay of about 2 days was observed for seven other strains. The effect of pH on the inhibitory activity of PLA and the combined effects of the major organic acids produced by lactic acid bacteria isolated from sourdough bread (PLA, lactic acid, and acetic acid) were also investigated. The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to control fungal contaminants and extend the shelf lives of foods and/or feedstuffs.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6826012" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="625721eb7d5ccba6b17d302de3e5a8b9" rel="nofollow" data-download="{"attachment_id":35348347,"asset_id":6826012,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/35348347/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="11364178" href="https://independent.academia.edu/valeriofrancesca">francesca valerio</a><script data-card-contents-for-user="11364178" type="text/json">{"id":11364178,"first_name":"francesca","last_name":"valerio","domain_name":"independent","page_name":"valeriofrancesca","display_name":"francesca valerio","profile_url":"https://independent.academia.edu/valeriofrancesca?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_6826012 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="6826012"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 6826012, container: ".js-paper-rank-work_6826012", }); 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$(".js-view-count[data-work-id=6826012]").text(description); $(".js-view-count-work_6826012").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_6826012").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="6826012"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">26</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="74144" rel="nofollow" href="https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria">Lactic Acid Bacteria</a><script data-card-contents-for-ri="74144" type="text/json">{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6826012]'), work: {"id":6826012,"title":"Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products","created_at":"2014-04-21T18:01:06.497-07:00","url":"https://www.academia.edu/6826012/Antifungal_Activity_of_Phenyllactic_Acid_against_Molds_Isolated_from_Bakery_Products?f_ri=31632","dom_id":"work_6826012","summary":"Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution test and 23 fungal strains belonging to 14 species of Aspergillus, Penicillium, and Fusarium that were isolated from bakery products, flours, or cereals. Less than 7.5 mg of PLA ml ؊1 was required to obtain 90% growth inhibition for all strains, while fungicidal activity against 19 strains was shown by PLA at levels of \u003c10 mg ml ؊1 . Levels of growth inhibition of 50 to 92.4% were observed for all fungal strains after incubation for 3 days in the presence of 7.5 mg of PLA ml ؊1 in buffered medium at pH 4, which is a condition more similar to those in real food systems. Under these experimental conditions PLA caused an unpredictable delaying effect that was more than 2 days long for 12 strains, including some mycotoxigenic strains of Penicillium verrucosum and Penicillium citrinum and a strain of Penicillium roqueforti (the most widespread contaminant of bakery products); a growth delay of about 2 days was observed for seven other strains. The effect of pH on the inhibitory activity of PLA and the combined effects of the major organic acids produced by lactic acid bacteria isolated from sourdough bread (PLA, lactic acid, and acetic acid) were also investigated. The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to control fungal contaminants and extend the shelf lives of foods and/or feedstuffs.","downloadable_attachments":[{"id":35348347,"asset_id":6826012,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":11364178,"first_name":"francesca","last_name":"valerio","domain_name":"independent","page_name":"valeriofrancesca","display_name":"francesca valerio","profile_url":"https://independent.academia.edu/valeriofrancesca?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=31632","nofollow":true},{"id":86573,"name":"Bread","url":"https://www.academia.edu/Documents/in/Bread?f_ri=31632"},{"id":106368,"name":"Lactobacillus","url":"https://www.academia.edu/Documents/in/Lactobacillus?f_ri=31632"},{"id":107051,"name":"Propionic Acid","url":"https://www.academia.edu/Documents/in/Propionic_Acid?f_ri=31632"},{"id":107664,"name":"Applied Environmental Microbiology","url":"https://www.academia.edu/Documents/in/Applied_Environmental_Microbiology?f_ri=31632"},{"id":179589,"name":"Water Activity","url":"https://www.academia.edu/Documents/in/Water_Activity?f_ri=31632"},{"id":208294,"name":"Applied and Environmental Microbiology","url":"https://www.academia.edu/Documents/in/Applied_and_Environmental_Microbiology?f_ri=31632"},{"id":215543,"name":"Antifungal Activity","url":"https://www.academia.edu/Documents/in/Antifungal_Activity?f_ri=31632"},{"id":274826,"name":"Hydrogen Peroxide","url":"https://www.academia.edu/Documents/in/Hydrogen_Peroxide?f_ri=31632"},{"id":335361,"name":"Infrared","url":"https://www.academia.edu/Documents/in/Infrared?f_ri=31632"},{"id":347988,"name":"Phenols","url":"https://www.academia.edu/Documents/in/Phenols?f_ri=31632"},{"id":540145,"name":"Food system","url":"https://www.academia.edu/Documents/in/Food_system?f_ri=31632"},{"id":552209,"name":"Antifungal Agents","url":"https://www.academia.edu/Documents/in/Antifungal_Agents?f_ri=31632"},{"id":561014,"name":"Microbial Sensitivity Tests","url":"https://www.academia.edu/Documents/in/Microbial_Sensitivity_Tests?f_ri=31632"},{"id":569759,"name":"Modified atmosphere packaging","url":"https://www.academia.edu/Documents/in/Modified_atmosphere_packaging?f_ri=31632"},{"id":616972,"name":"Low Temperature","url":"https://www.academia.edu/Documents/in/Low_Temperature?f_ri=31632"},{"id":723149,"name":"Acetic Acid","url":"https://www.academia.edu/Documents/in/Acetic_Acid?f_ri=31632"},{"id":769359,"name":"Growth Inhibition","url":"https://www.academia.edu/Documents/in/Growth_Inhibition?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":1074508,"name":"Lactic Acid","url":"https://www.academia.edu/Documents/in/Lactic_Acid?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"},{"id":1324199,"name":"Modified Atmosphere Packing of Fruits","url":"https://www.academia.edu/Documents/in/Modified_Atmosphere_Packing_of_Fruits?f_ri=31632"},{"id":1701407,"name":"Organic Acid","url":"https://www.academia.edu/Documents/in/Organic_Acid?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_23760923" data-work_id="23760923" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/23760923/Evaluation_of_a_PCR_assay_for_the_detection_and_identification_of_Campylobacter_jejuni_and_Campylobacter_coli_in_retail_poultry_products">Evaluation of a PCR assay for the detection and identification of Campylobacter jejuni and Campylobacter coli in retail poultry products</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A PCR-based method was applied to Campylobacter detection in poultry samples at the retail level. In total, 73 retail poultry samples purchased from supermarkets in the Basque Country area in the north of Spain were examined using both... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_23760923" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A PCR-based method was applied to Campylobacter detection in poultry samples at the retail level. In total, 73 retail poultry samples purchased from supermarkets in the Basque Country area in the north of Spain were examined using both culture and molecular (alternative) methods. In our routine method, the worldwide ISO 10272:1995 standard of Preston broth incubated at 42 • C for conventional Campylobacter detection was adopted. The molecular method was comprised of a DNA extraction kit consisting of a single polypropylene spin column and PCR amplification of the Campylobacter 16S rRNA gene. A total of 54 raw samples were positive by either PCR or culture; among these, 50 were found to be positive by conventional plating and 54 by PCR. Concordant results, i.e., positive and negative in both methods, were found in 64 samples (94.1%). All positive samples by culture were also positive by PCR, resulting in 100% of positive concordance. Two samples (2.9%) positive after retesting by PCR were considered to be false-negatives. The detection limit of the PCR method was 5 CFUs that corresponded to 0.2 CFUs per 5 µl in the PCR mixture. The percentages of samples that required enrichment to prove Campylobacter presence were moderate, 18% by culture and 13% by PCR. Total analysis time was reduced to a few hours (within the working day) or 24 h when enrichment was required. Therefore, this PCR method proved to be useful as a routine diagnostic test for Campylobacter detection and confirmation of C. jejuni and C. coli in naturally contaminated poultry samples.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/23760923" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a3007b74dbe22d21f61ff93f01b8fd20" rel="nofollow" data-download="{"attachment_id":44199866,"asset_id":23760923,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44199866/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="45976420" href="https://independent.academia.edu/AFernandezAstorga">Aurora Fernández-Astorga</a><script data-card-contents-for-user="45976420" type="text/json">{"id":45976420,"first_name":"Aurora","last_name":"Fernández-Astorga","domain_name":"independent","page_name":"AFernandezAstorga","display_name":"Aurora Fernández-Astorga","profile_url":"https://independent.academia.edu/AFernandezAstorga?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_23760923 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="23760923"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 23760923, container: ".js-paper-rank-work_23760923", }); 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In total, 73 retail poultry samples purchased from supermarkets in the Basque Country area in the north of Spain were examined using both culture and molecular (alternative) methods. In our routine method, the worldwide ISO 10272:1995 standard of Preston broth incubated at 42 • C for conventional Campylobacter detection was adopted. The molecular method was comprised of a DNA extraction kit consisting of a single polypropylene spin column and PCR amplification of the Campylobacter 16S rRNA gene. A total of 54 raw samples were positive by either PCR or culture; among these, 50 were found to be positive by conventional plating and 54 by PCR. Concordant results, i.e., positive and negative in both methods, were found in 64 samples (94.1%). All positive samples by culture were also positive by PCR, resulting in 100% of positive concordance. Two samples (2.9%) positive after retesting by PCR were considered to be false-negatives. The detection limit of the PCR method was 5 CFUs that corresponded to 0.2 CFUs per 5 µl in the PCR mixture. The percentages of samples that required enrichment to prove Campylobacter presence were moderate, 18% by culture and 13% by PCR. Total analysis time was reduced to a few hours (within the working day) or 24 h when enrichment was required. Therefore, this PCR method proved to be useful as a routine diagnostic test for Campylobacter detection and confirmation of C. jejuni and C. coli in naturally contaminated poultry samples.","downloadable_attachments":[{"id":44199866,"asset_id":23760923,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":45976420,"first_name":"Aurora","last_name":"Fernández-Astorga","domain_name":"independent","page_name":"AFernandezAstorga","display_name":"Aurora Fernández-Astorga","profile_url":"https://independent.academia.edu/AFernandezAstorga?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":6947,"name":"Medical Microbiology","url":"https://www.academia.edu/Documents/in/Medical_Microbiology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":40516,"name":"Spain","url":"https://www.academia.edu/Documents/in/Spain?f_ri=31632","nofollow":true},{"id":92126,"name":"DNA Extraction","url":"https://www.academia.edu/Documents/in/DNA_Extraction?f_ri=31632"},{"id":118339,"name":"Polymerase Chain Reaction","url":"https://www.academia.edu/Documents/in/Polymerase_Chain_Reaction?f_ri=31632"},{"id":144561,"name":"Basque country","url":"https://www.academia.edu/Documents/in/Basque_country?f_ri=31632"},{"id":168695,"name":"Polypropylene","url":"https://www.academia.edu/Documents/in/Polypropylene?f_ri=31632"},{"id":255899,"name":"Poultry","url":"https://www.academia.edu/Documents/in/Poultry?f_ri=31632"},{"id":709507,"name":"Diagnostic Test","url":"https://www.academia.edu/Documents/in/Diagnostic_Test?f_ri=31632"},{"id":1249381,"name":"Campylobacter jejuni","url":"https://www.academia.edu/Documents/in/Campylobacter_jejuni?f_ri=31632"},{"id":2005029,"name":"False Negative","url":"https://www.academia.edu/Documents/in/False_Negative?f_ri=31632"},{"id":2036233,"name":"Campylobacter coli","url":"https://www.academia.edu/Documents/in/Campylobacter_coli?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_23078577" data-work_id="23078577" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/23078577/Sensitivity_analysis_of_Salmonella_enteritidis_levels_in_contaminated_shell_eggs_using_a_biphasic_growth_model">Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Salmonella enteritidis (SE) is a common foodborne pathogen, the transmission of which is primarily associated with the consumption of contaminated Grade A shell eggs. In order to estimate the level of SE present in raw shell eggs, it is... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_23078577" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Salmonella enteritidis (SE) is a common foodborne pathogen, the transmission of which is primarily associated with the consumption of contaminated Grade A shell eggs. In order to estimate the level of SE present in raw shell eggs, it is necessary to consider the protective effects of the egg albumin, which effectively inhibits SE growth in a time-and temperature-dependent manner. In this study, a SE growth model was produced by combining two mathematical equations that described both the extended lag phase of SE growth (food component) and a SE growth model (pathogen component). This biphasic growth model was then applied to various egg handling scenarios based on the farm-to-table continuum, including in-line and off-line processing facilities with consideration of key events in production, processing, transportation, and storage. Seasonal effects were also studied. Monte Carlo simulation was used to characterize variability in temperature and time parameter values influencing the level of SE to which individuals are exposed. The total level of SE consumed was estimated under best, most likely, and time -temperature abusive handling scenarios. The model estimated that, in most cases, there was no SE growth in contaminated eggs handled under most likely practices, because 10 -70% of the yolk membrane remained intact. Under abusive handling scenarios, complete loss of yolk membrane integrity frequently occurred by the time eggs reach the distribution phase, followed by subsequent SE growth, which was often quite rapid. In general, the effect of season and processing method (in-line vs. off-line) was minimal. Further sensitivity analysis demonstrated that the initial SE contamination level significantly influenced the final exposure levels only under no-abuse or mildly abusive conditions. The results of our study suggest that, for maximum reduction of SE exposure level, cooling strategies should not only focus on the on-farm or processing phases, but should emphasize the importance of cooling strategies at the distribution and consumer phases of the farm-to-fork continuum. D</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/23078577" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="048f32d89d3ad454c7d711c220de4bae" rel="nofollow" data-download="{"attachment_id":43580469,"asset_id":23078577,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43580469/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="44833011" href="https://ncsu.academia.edu/RobertaMorales">Roberta Morales</a><script data-card-contents-for-user="44833011" type="text/json">{"id":44833011,"first_name":"Roberta","last_name":"Morales","domain_name":"ncsu","page_name":"RobertaMorales","display_name":"Roberta Morales","profile_url":"https://ncsu.academia.edu/RobertaMorales?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_23078577 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="23078577"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 23078577, container: ".js-paper-rank-work_23078577", }); 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$(".js-view-count[data-work-id=23078577]").text(description); $(".js-view-count-work_23078577").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_23078577").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="23078577"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">21</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1081" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Safety">Food Safety</a>, <script data-card-contents-for-ri="1081" type="text/json">{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4392" rel="nofollow" href="https://www.academia.edu/Documents/in/Monte_Carlo_Simulation">Monte Carlo Simulation</a>, <script data-card-contents-for-ri="4392" type="text/json">{"id":4392,"name":"Monte Carlo Simulation","url":"https://www.academia.edu/Documents/in/Monte_Carlo_Simulation?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a><script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=23078577]'), work: {"id":23078577,"title":"Sensitivity analysis of Salmonella enteritidis levels in contaminated shell eggs using a biphasic growth model","created_at":"2016-03-10T03:29:12.597-08:00","url":"https://www.academia.edu/23078577/Sensitivity_analysis_of_Salmonella_enteritidis_levels_in_contaminated_shell_eggs_using_a_biphasic_growth_model?f_ri=31632","dom_id":"work_23078577","summary":"Salmonella enteritidis (SE) is a common foodborne pathogen, the transmission of which is primarily associated with the consumption of contaminated Grade A shell eggs. In order to estimate the level of SE present in raw shell eggs, it is necessary to consider the protective effects of the egg albumin, which effectively inhibits SE growth in a time-and temperature-dependent manner. In this study, a SE growth model was produced by combining two mathematical equations that described both the extended lag phase of SE growth (food component) and a SE growth model (pathogen component). This biphasic growth model was then applied to various egg handling scenarios based on the farm-to-table continuum, including in-line and off-line processing facilities with consideration of key events in production, processing, transportation, and storage. Seasonal effects were also studied. Monte Carlo simulation was used to characterize variability in temperature and time parameter values influencing the level of SE to which individuals are exposed. The total level of SE consumed was estimated under best, most likely, and time -temperature abusive handling scenarios. The model estimated that, in most cases, there was no SE growth in contaminated eggs handled under most likely practices, because 10 -70% of the yolk membrane remained intact. Under abusive handling scenarios, complete loss of yolk membrane integrity frequently occurred by the time eggs reach the distribution phase, followed by subsequent SE growth, which was often quite rapid. In general, the effect of season and processing method (in-line vs. off-line) was minimal. Further sensitivity analysis demonstrated that the initial SE contamination level significantly influenced the final exposure levels only under no-abuse or mildly abusive conditions. The results of our study suggest that, for maximum reduction of SE exposure level, cooling strategies should not only focus on the on-farm or processing phases, but should emphasize the importance of cooling strategies at the distribution and consumer phases of the farm-to-fork continuum. D","downloadable_attachments":[{"id":43580469,"asset_id":23078577,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":44833011,"first_name":"Roberta","last_name":"Morales","domain_name":"ncsu","page_name":"RobertaMorales","display_name":"Roberta Morales","profile_url":"https://ncsu.academia.edu/RobertaMorales?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true},{"id":4392,"name":"Monte Carlo Simulation","url":"https://www.academia.edu/Documents/in/Monte_Carlo_Simulation?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":20099,"name":"Sensitivity Analysis","url":"https://www.academia.edu/Documents/in/Sensitivity_Analysis?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":57433,"name":"Seasonality","url":"https://www.academia.edu/Documents/in/Seasonality?f_ri=31632"},{"id":68228,"name":"Salmonella enteritidis","url":"https://www.academia.edu/Documents/in/Salmonella_enteritidis?f_ri=31632"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=31632"},{"id":247487,"name":"Temperature Dependence","url":"https://www.academia.edu/Documents/in/Temperature_Dependence?f_ri=31632"},{"id":336260,"name":"Eggs","url":"https://www.academia.edu/Documents/in/Eggs?f_ri=31632"},{"id":385144,"name":"Production Process","url":"https://www.academia.edu/Documents/in/Production_Process?f_ri=31632"},{"id":402759,"name":"Chickens","url":"https://www.academia.edu/Documents/in/Chickens?f_ri=31632"},{"id":559224,"name":"Membrane Integrity","url":"https://www.academia.edu/Documents/in/Membrane_Integrity?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":649451,"name":"Seasons","url":"https://www.academia.edu/Documents/in/Seasons?f_ri=31632"},{"id":844702,"name":"Food Handling \u0026 Hygiene","url":"https://www.academia.edu/Documents/in/Food_Handling_and_Hygiene?f_ri=31632"},{"id":1120447,"name":"Growth Model","url":"https://www.academia.edu/Documents/in/Growth_Model?f_ri=31632"},{"id":1333436,"name":"Monte Carlo Method","url":"https://www.academia.edu/Documents/in/Monte_Carlo_Method?f_ri=31632"},{"id":1591939,"name":"Microbial Risk Assessment","url":"https://www.academia.edu/Documents/in/Microbial_Risk_Assessment?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_61063841" data-work_id="61063841" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/61063841/Centralized_Infant_Formula_Preparation_Room_in_the_Neonatal_Intensive_Care_Unit_Reduces_Incidence_of_Microbial_Contamination">Centralized Infant Formula Preparation Room in the Neonatal Intensive Care Unit Reduces Incidence of Microbial Contamination</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Increasing concern regarding potential pathogens in infant formulas led to this evaluation of the influence of procedural and environmental factors on infant formula contamination. In two phases of study, a total of 526 formula samples... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_61063841" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Increasing concern regarding potential pathogens in infant formulas led to this evaluation of the influence of procedural and environmental factors on infant formula contamination. In two phases of study, a total of 526 formula samples were analyzed for contamination. In Phase 1, conducted from October 2001 through May 2002, nursing staff prepared formulas in the neonatal intensive care unit at bedside; in Phase 2, conducted from February 2006 through June 2006, dietetic technicians prepared formulas in a centralized feeding preparation room. Two types of formula, ready-to-feed and powder, were sampled. Each sample was divided into two portions; the first was cultured immediately, and the second after 8 hours at room temperature. Multivariate binary logistic regression models were tested to identify the major factors contributing to contamination. Results showed formulas prepared at bedside were 24 times more likely to show contamination than those prepared in a central location (PϽ0.001) and that powdered formulas were 14 times more likely to be contaminated than ready-to-feed formulas (PϽ0.001). In addition, samples that had been warmed (PϽ0.050) and those that were either milk-based or casein hydrolysate (PϽ0.001) were more likely to be contaminated. This study suggests that centralized feeding preparation results in a significant decrease in prevalence of microbial growth. Because contamination risk increases significantly with the use of powdered formulas, sterile liquid formulas should be considered when possible to minimize risk of microbial exposure in the neonatal intensive care unit population.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/61063841" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="059f6183f7a78459b0828b0cbae2c927" rel="nofollow" data-download="{"attachment_id":74235601,"asset_id":61063841,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/74235601/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="36082500" href="https://independent.academia.edu/RobertShort2">Robert Short</a><script data-card-contents-for-user="36082500" type="text/json">{"id":36082500,"first_name":"Robert","last_name":"Short","domain_name":"independent","page_name":"RobertShort2","display_name":"Robert Short","profile_url":"https://independent.academia.edu/RobertShort2?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_61063841 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="61063841"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 61063841, container: ".js-paper-rank-work_61063841", }); 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$(".js-view-count[data-work-id=61063841]").text(description); $(".js-view-count-work_61063841").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_61063841").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="61063841"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">17</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="39718" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Preservation">Food Preservation</a>, <script data-card-contents-for-ri="39718" type="text/json">{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="41482" rel="nofollow" href="https://www.academia.edu/Documents/in/Multivariate_Analysis">Multivariate Analysis</a>, <script data-card-contents-for-ri="41482" type="text/json">{"id":41482,"name":"Multivariate Analysis","url":"https://www.academia.edu/Documents/in/Multivariate_Analysis?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="129744" rel="nofollow" href="https://www.academia.edu/Documents/in/Confidence_intervals">Confidence intervals</a><script data-card-contents-for-ri="129744" type="text/json">{"id":129744,"name":"Confidence intervals","url":"https://www.academia.edu/Documents/in/Confidence_intervals?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=61063841]'), work: {"id":61063841,"title":"Centralized Infant Formula Preparation Room in the Neonatal Intensive Care Unit Reduces Incidence of Microbial Contamination","created_at":"2021-11-05T10:34:02.915-07:00","url":"https://www.academia.edu/61063841/Centralized_Infant_Formula_Preparation_Room_in_the_Neonatal_Intensive_Care_Unit_Reduces_Incidence_of_Microbial_Contamination?f_ri=31632","dom_id":"work_61063841","summary":"Increasing concern regarding potential pathogens in infant formulas led to this evaluation of the influence of procedural and environmental factors on infant formula contamination. In two phases of study, a total of 526 formula samples were analyzed for contamination. In Phase 1, conducted from October 2001 through May 2002, nursing staff prepared formulas in the neonatal intensive care unit at bedside; in Phase 2, conducted from February 2006 through June 2006, dietetic technicians prepared formulas in a centralized feeding preparation room. Two types of formula, ready-to-feed and powder, were sampled. Each sample was divided into two portions; the first was cultured immediately, and the second after 8 hours at room temperature. Multivariate binary logistic regression models were tested to identify the major factors contributing to contamination. Results showed formulas prepared at bedside were 24 times more likely to show contamination than those prepared in a central location (PϽ0.001) and that powdered formulas were 14 times more likely to be contaminated than ready-to-feed formulas (PϽ0.001). In addition, samples that had been warmed (PϽ0.050) and those that were either milk-based or casein hydrolysate (PϽ0.001) were more likely to be contaminated. This study suggests that centralized feeding preparation results in a significant decrease in prevalence of microbial growth. Because contamination risk increases significantly with the use of powdered formulas, sterile liquid formulas should be considered when possible to minimize risk of microbial exposure in the neonatal intensive care unit population.","downloadable_attachments":[{"id":74235601,"asset_id":61063841,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":36082500,"first_name":"Robert","last_name":"Short","domain_name":"independent","page_name":"RobertShort2","display_name":"Robert Short","profile_url":"https://independent.academia.edu/RobertShort2?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632","nofollow":true},{"id":41482,"name":"Multivariate Analysis","url":"https://www.academia.edu/Documents/in/Multivariate_Analysis?f_ri=31632","nofollow":true},{"id":129744,"name":"Confidence intervals","url":"https://www.academia.edu/Documents/in/Confidence_intervals?f_ri=31632","nofollow":true},{"id":134346,"name":"Infant","url":"https://www.academia.edu/Documents/in/Infant?f_ri=31632"},{"id":391252,"name":"Room Temperature","url":"https://www.academia.edu/Documents/in/Room_Temperature?f_ri=31632"},{"id":437772,"name":"Odds ratio","url":"https://www.academia.edu/Documents/in/Odds_ratio?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":622774,"name":"Neonatal Intensive Care Unit","url":"https://www.academia.edu/Documents/in/Neonatal_Intensive_Care_Unit?f_ri=31632"},{"id":839342,"name":"Binary Logistic Regression","url":"https://www.academia.edu/Documents/in/Binary_Logistic_Regression?f_ri=31632"},{"id":1294607,"name":"Logistic Models","url":"https://www.academia.edu/Documents/in/Logistic_Models?f_ri=31632"},{"id":1778015,"name":"Infant Formula","url":"https://www.academia.edu/Documents/in/Infant_Formula?f_ri=31632"},{"id":2327031,"name":"Microbial Growth","url":"https://www.academia.edu/Documents/in/Microbial_Growth?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"},{"id":3605251,"name":"Infant food","url":"https://www.academia.edu/Documents/in/Infant_food?f_ri=31632"},{"id":3763225,"name":"Medical and Health Sciences","url":"https://www.academia.edu/Documents/in/Medical_and_Health_Sciences?f_ri=31632"},{"id":3807870,"name":"Environmental factor","url":"https://www.academia.edu/Documents/in/Environmental_factor?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_79362283" data-work_id="79362283" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/79362283/Optimisation_of_accelerated_solvent_extraction_of_antioxidant_compounds_from_rosemary_Rosmarinus_officinalis_L_marjoram_Origanum_majorana_L_and_oregano_Origanum_vulgare_L_using_response_surface_methodology">Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASEÒ 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_79362283" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASEÒ 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66-129 °C) and solvent concentration (32-88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to the effect of methanol concentration and was optimally extracted at 33%. The antioxidant activity yields of the optimal ASE extracts were significantly (p < 0.05) higher than solid/liquid extracts. The predicted models were highly significant (p < 0.05) for both total phenol (TP) and ferric reducing antioxidant property (FRAP) values in all the spices with high regression coefficients (R2) ranging from 0.952 to 0.999.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/79362283" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="6f1cce3fde4cd8f6c5b68a56a29e7267" rel="nofollow" data-download="{"attachment_id":86103102,"asset_id":79362283,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/86103102/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="23870056" href="https://independent.academia.edu/MohammadFaroqueHossain">Mohammad Faroque Hossain</a><script data-card-contents-for-user="23870056" type="text/json">{"id":23870056,"first_name":"Mohammad Faroque","last_name":"Hossain","domain_name":"independent","page_name":"MohammadFaroqueHossain","display_name":"Mohammad Faroque Hossain","profile_url":"https://independent.academia.edu/MohammadFaroqueHossain?f_ri=31632","photo":"https://0.academia-photos.com/23870056/12004020/13373727/s65_mohammad_faroque.hossain.jpg"}</script></span></span></li><li class="js-paper-rank-work_79362283 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="79362283"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 79362283, container: ".js-paper-rank-work_79362283", }); 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$(".js-view-count[data-work-id=79362283]").text(description); $(".js-view-count-work_79362283").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_79362283").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="79362283"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">20</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="524" rel="nofollow" href="https://www.academia.edu/Documents/in/Analytical_Chemistry">Analytical Chemistry</a>, <script data-card-contents-for-ri="524" type="text/json">{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="9508" rel="nofollow" href="https://www.academia.edu/Documents/in/Response_Surface_Methodology">Response Surface Methodology</a>, <script data-card-contents-for-ri="9508" type="text/json">{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14080" rel="nofollow" href="https://www.academia.edu/Documents/in/Pharmacognosy">Pharmacognosy</a>, <script data-card-contents-for-ri="14080" type="text/json">{"id":14080,"name":"Pharmacognosy","url":"https://www.academia.edu/Documents/in/Pharmacognosy?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14406" rel="nofollow" href="https://www.academia.edu/Documents/in/Health">Health</a><script data-card-contents-for-ri="14406" type="text/json">{"id":14406,"name":"Health","url":"https://www.academia.edu/Documents/in/Health?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=79362283]'), work: {"id":79362283,"title":"Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology","created_at":"2022-05-18T01:50:51.818-07:00","url":"https://www.academia.edu/79362283/Optimisation_of_accelerated_solvent_extraction_of_antioxidant_compounds_from_rosemary_Rosmarinus_officinalis_L_marjoram_Origanum_majorana_L_and_oregano_Origanum_vulgare_L_using_response_surface_methodology?f_ri=31632","dom_id":"work_79362283","summary":"The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASEÒ 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66-129 °C) and solvent concentration (32-88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to the effect of methanol concentration and was optimally extracted at 33%. The antioxidant activity yields of the optimal ASE extracts were significantly (p \u003c 0.05) higher than solid/liquid extracts. The predicted models were highly significant (p \u003c 0.05) for both total phenol (TP) and ferric reducing antioxidant property (FRAP) values in all the spices with high regression coefficients (R2) ranging from 0.952 to 0.999.","downloadable_attachments":[{"id":86103102,"asset_id":79362283,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":23870056,"first_name":"Mohammad Faroque","last_name":"Hossain","domain_name":"independent","page_name":"MohammadFaroqueHossain","display_name":"Mohammad Faroque Hossain","profile_url":"https://independent.academia.edu/MohammadFaroqueHossain?f_ri=31632","photo":"https://0.academia-photos.com/23870056/12004020/13373727/s65_mohammad_faroque.hossain.jpg"}],"research_interests":[{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=31632","nofollow":true},{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=31632","nofollow":true},{"id":14080,"name":"Pharmacognosy","url":"https://www.academia.edu/Documents/in/Pharmacognosy?f_ri=31632","nofollow":true},{"id":14406,"name":"Health","url":"https://www.academia.edu/Documents/in/Health?f_ri=31632","nofollow":true},{"id":15375,"name":"Capillary electrophoresis","url":"https://www.academia.edu/Documents/in/Capillary_electrophoresis?f_ri=31632"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=31632"},{"id":21747,"name":"Experimental Design","url":"https://www.academia.edu/Documents/in/Experimental_Design?f_ri=31632"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":37434,"name":"Quantitative analysis","url":"https://www.academia.edu/Documents/in/Quantitative_analysis?f_ri=31632"},{"id":43981,"name":"Optimization","url":"https://www.academia.edu/Documents/in/Optimization?f_ri=31632"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant?f_ri=31632"},{"id":166448,"name":"Gas Chromatography","url":"https://www.academia.edu/Documents/in/Gas_Chromatography?f_ri=31632"},{"id":168891,"name":"Chemical Analysis","url":"https://www.academia.edu/Documents/in/Chemical_Analysis?f_ri=31632"},{"id":224767,"name":"Prediction Model","url":"https://www.academia.edu/Documents/in/Prediction_Model?f_ri=31632"},{"id":290433,"name":"Antioxidant Activity","url":"https://www.academia.edu/Documents/in/Antioxidant_Activity?f_ri=31632"},{"id":641216,"name":"Quantitative Analysis","url":"https://www.academia.edu/Documents/in/Quantitative_Analysis-1?f_ri=31632"},{"id":1214782,"name":"Oregano","url":"https://www.academia.edu/Documents/in/Oregano?f_ri=31632"},{"id":1322481,"name":"Antioxidant Capacity","url":"https://www.academia.edu/Documents/in/Antioxidant_Capacity?f_ri=31632"},{"id":2474216,"name":"Accelerated Solvent Extraction","url":"https://www.academia.edu/Documents/in/Accelerated_Solvent_Extraction?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77355536" data-work_id="77355536" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77355536/Bacteriological_quality_of_raw_milk_marketed_in_and_around_Guwahati_city_Assam_India">Bacteriological quality of raw milk marketed in and around Guwahati city, Assam, India</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers&#39; table. This study aimed to assess the quality of raw milk sold in and around... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_77355536" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers&#39; table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p&lt;0.01) difference was observed for...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77355536" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="023bf48eb615fda445c522bf00739714" rel="nofollow" data-download="{"attachment_id":84732837,"asset_id":77355536,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/84732837/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="159507959" href="https://independent.academia.edu/RaquibMasuk">Masuk Raquib</a><script data-card-contents-for-user="159507959" type="text/json">{"id":159507959,"first_name":"Masuk","last_name":"Raquib","domain_name":"independent","page_name":"RaquibMasuk","display_name":"Masuk Raquib","profile_url":"https://independent.academia.edu/RaquibMasuk?f_ri=31632","photo":"https://0.academia-photos.com/159507959/123307439/112654891/s65_masuk.raquib.png"}</script></span></span></li><li class="js-paper-rank-work_77355536 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="77355536"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 77355536, container: ".js-paper-rank-work_77355536", }); 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table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p\u0026lt;0.01) difference was observed for...","downloadable_attachments":[{"id":84732837,"asset_id":77355536,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":159507959,"first_name":"Masuk","last_name":"Raquib","domain_name":"independent","page_name":"RaquibMasuk","display_name":"Masuk Raquib","profile_url":"https://independent.academia.edu/RaquibMasuk?f_ri=31632","photo":"https://0.academia-photos.com/159507959/123307439/112654891/s65_masuk.raquib.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":3037,"name":"Veterinary Microbiology","url":"https://www.academia.edu/Documents/in/Veterinary_Microbiology?f_ri=31632","nofollow":true},{"id":16288,"name":"Public 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Jespersen","profile_url":"https://independent.academia.edu/LeneJespersen?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":49123,"name":"Saccharomyces 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Acid","url":"https://www.academia.edu/Documents/in/Lactic_Acid?f_ri=31632"},{"id":1124559,"name":"Food Processing Industry","url":"https://www.academia.edu/Documents/in/Food_Processing_Industry?f_ri=31632"},{"id":1279098,"name":"Copper sulfate","url":"https://www.academia.edu/Documents/in/Copper_sulfate?f_ri=31632"},{"id":1292732,"name":"Crystal Violet","url":"https://www.academia.edu/Documents/in/Crystal_Violet?f_ri=31632"},{"id":2996632,"name":"Maltose","url":"https://www.academia.edu/Documents/in/Maltose?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68981673" data-work_id="68981673" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68981673/Effect_of_pH_on_Lactobacillus_fermentum_growth_raffinose_removal_galactosidase_activity_and_fermentation_products">Effect of pH on Lactobacillus fermentum growth, raffinose removal, ?-galactosidase activity and fermentation products</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except at pH 4.5.... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68981673" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except at pH 4.5. These microorganisms were able to eliminate raffinose, a nondigestible α-oligosaccharide (NDO) found in soy products, showing a consumption rate of 0.25 g l −1 h −1 (pH 6.0-5.0). The removal of raffinose was due to the high α-galactosidase (α-gal) activities of these lactic acid bacteria, which was highest at pH 5.5 (5.0 U/ml). The yield of organic acids produced during raffinose consumption was also highest at this pH. The results of this study will allow selection of the optimum growth conditions of L. fermentum with elevated levels of α-gal to be used in the reduction of NDO in soy products when used as starter cultures.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68981673" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ca6a7c8b14ec811be12597e6dbfbd694" rel="nofollow" data-download="{"attachment_id":79257650,"asset_id":68981673,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79257650/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="66751473" href="https://independent.academia.edu/SavoyG">Graciela Savoy</a><script data-card-contents-for-user="66751473" type="text/json">{"id":66751473,"first_name":"Graciela","last_name":"Savoy","domain_name":"independent","page_name":"SavoyG","display_name":"Graciela Savoy","profile_url":"https://independent.academia.edu/SavoyG?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_68981673 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68981673"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68981673, container: ".js-paper-rank-work_68981673", }); 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$(".js-view-count[data-work-id=68981673]").text(description); $(".js-view-count-work_68981673").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_68981673").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="68981673"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">18</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="19703" rel="nofollow" href="https://www.academia.edu/Documents/in/Applied_microbiology">Applied microbiology</a>, <script data-card-contents-for-ri="19703" type="text/json">{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="26327" rel="nofollow" href="https://www.academia.edu/Documents/in/Medicine">Medicine</a>, <script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a><script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68981673]'), work: {"id":68981673,"title":"Effect of pH on Lactobacillus fermentum growth, raffinose removal, ?-galactosidase activity and fermentation products","created_at":"2022-01-21T04:24:16.672-08:00","url":"https://www.academia.edu/68981673/Effect_of_pH_on_Lactobacillus_fermentum_growth_raffinose_removal_galactosidase_activity_and_fermentation_products?f_ri=31632","dom_id":"work_68981673","summary":"In this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except at pH 4.5. These microorganisms were able to eliminate raffinose, a nondigestible α-oligosaccharide (NDO) found in soy products, showing a consumption rate of 0.25 g l −1 h −1 (pH 6.0-5.0). The removal of raffinose was due to the high α-galactosidase (α-gal) activities of these lactic acid bacteria, which was highest at pH 5.5 (5.0 U/ml). The yield of organic acids produced during raffinose consumption was also highest at this pH. The results of this study will allow selection of the optimum growth conditions of L. fermentum with elevated levels of α-gal to be used in the reduction of NDO in soy products when used as starter cultures.","downloadable_attachments":[{"id":79257650,"asset_id":68981673,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":66751473,"first_name":"Graciela","last_name":"Savoy","domain_name":"independent","page_name":"SavoyG","display_name":"Graciela Savoy","profile_url":"https://independent.academia.edu/SavoyG?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true},{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":54961,"name":"Growth","url":"https://www.academia.edu/Documents/in/Growth?f_ri=31632"},{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=31632"},{"id":84278,"name":"Ph","url":"https://www.academia.edu/Documents/in/Ph?f_ri=31632"},{"id":106368,"name":"Lactobacillus","url":"https://www.academia.edu/Documents/in/Lactobacillus?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=31632"},{"id":269171,"name":"Applied Microbiology and Biotechnology","url":"https://www.academia.edu/Documents/in/Applied_Microbiology_and_Biotechnology?f_ri=31632"},{"id":881846,"name":"Starter Culture","url":"https://www.academia.edu/Documents/in/Starter_Culture?f_ri=31632"},{"id":1074508,"name":"Lactic Acid","url":"https://www.academia.edu/Documents/in/Lactic_Acid?f_ri=31632"},{"id":1110085,"name":"Alpha-Galactosidase","url":"https://www.academia.edu/Documents/in/Alpha-Galactosidase?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"},{"id":1701407,"name":"Organic Acid","url":"https://www.academia.edu/Documents/in/Organic_Acid?f_ri=31632"},{"id":2251042,"name":"pH control","url":"https://www.academia.edu/Documents/in/pH_control?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68814840" data-work_id="68814840" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68814840/Effect_of_monoglycerides_on_the_thermal_inactivation_kinetics_ofBacillus_cereusF4165_75_spores">Effect of monoglycerides on the thermal inactivation kinetics ofBacillus cereusF4165/75 spores</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Increasing its concentration from 1 8 to 5 mmol l significantly enhanced the heat inactivation rate of B. cereus F4165⁄75 spores. The thermodynamic data were used to speculate on the mechanism of heat inactivation of the spores. These... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68814840" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Increasing its concentration from 1 8 to 5 mmol l significantly enhanced the heat inactivation rate of B. cereus F4165⁄75 spores. The thermodynamic data were used to speculate on the mechanism of heat inactivation of the spores. These thermodynamic values were not significantly different in the presence or absence of monolaurin. This suggested that the enhancing effect due to increasing concentrations of monolaurin on the thermal inactivation of spores is essentially identical at any sterilization temperature, although it allows the heating temperature for sterilization to be reduced.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68814840" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a454456d62016ffedeb7f81b352976d1" rel="nofollow" data-download="{"attachment_id":79155811,"asset_id":68814840,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79155811/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="73947031" href="https://independent.academia.edu/LahsenAbabouch">Lahsen Ababouch</a><script data-card-contents-for-user="73947031" type="text/json">{"id":73947031,"first_name":"Lahsen","last_name":"Ababouch","domain_name":"independent","page_name":"LahsenAbabouch","display_name":"Lahsen Ababouch","profile_url":"https://independent.academia.edu/LahsenAbabouch?f_ri=31632","photo":"https://0.academia-photos.com/73947031/45322423/35380872/s65_lahsen.ababouch.jpg"}</script></span></span></li><li class="js-paper-rank-work_68814840 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68814840"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68814840, container: ".js-paper-rank-work_68814840", }); 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$(".js-view-count[data-work-id=68814840]").text(description); $(".js-view-count-work_68814840").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_68814840").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="68814840"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68814840]'), work: {"id":68814840,"title":"Effect of monoglycerides on the thermal inactivation kinetics ofBacillus cereusF4165/75 spores","created_at":"2022-01-20T04:36:52.524-08:00","url":"https://www.academia.edu/68814840/Effect_of_monoglycerides_on_the_thermal_inactivation_kinetics_ofBacillus_cereusF4165_75_spores?f_ri=31632","dom_id":"work_68814840","summary":"Increasing its concentration from 1 8 to 5 mmol l significantly enhanced the heat inactivation rate of B. cereus F4165⁄75 spores. The thermodynamic data were used to speculate on the mechanism of heat inactivation of the spores. These thermodynamic values were not significantly different in the presence or absence of monolaurin. This suggested that the enhancing effect due to increasing concentrations of monolaurin on the thermal inactivation of spores is essentially identical at any sterilization temperature, although it allows the heating temperature for sterilization to be reduced.","downloadable_attachments":[{"id":79155811,"asset_id":68814840,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":73947031,"first_name":"Lahsen","last_name":"Ababouch","domain_name":"independent","page_name":"LahsenAbabouch","display_name":"Lahsen Ababouch","profile_url":"https://independent.academia.edu/LahsenAbabouch?f_ri=31632","photo":"https://0.academia-photos.com/73947031/45322423/35380872/s65_lahsen.ababouch.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_65237497" data-work_id="65237497" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/65237497/Microbial_quality_of_oysters_sold_in_Western_Trinidad_and_potential_health_risk_to_consumers">Microbial quality of oysters sold in Western Trinidad and potential health risk to consumers</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The prevalence and characteristics of Escherichia coli and Salmonella spp. as well as counts of E. coli in raw oysters, condiments/spices, and raw oyster cocktails sampled from 72 vendors across Western Trinidad were determined. The... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_65237497" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The prevalence and characteristics of Escherichia coli and Salmonella spp. as well as counts of E. coli in raw oysters, condiments/spices, and raw oyster cocktails sampled from 72 vendors across Western Trinidad were determined. The microbial quality of the water used in the preparation of raw oysters was also investigated. Of 200 samples each of raw oysters, condiments/spices and oyster cocktails tested, 154 (77.0%), 89 (44.5%) and 154 (77.0%) respectively yielded E. coli. The differences were statistically significant (P = &lt; 0.001; chi square = 62.91). The mean E. coli count per g in the ready-to-eat oyster cocktail ranged from 1.5 x 10(3) +/- 2.7 x 10(3) in Couva to 8.7x10(6) +/- 4.9x10(7) in San Fernando. One hundred and forty-six (73.0%) oyster cocktails contaminated with E. coli had counts that exceeded the recommended standard of 16 per g. Of a total of 590 E. coli isolates from various sources tested, 24 (4.1%), 20 (3.4%) and 69 (11.7%) were mucoid, haemolytic and non-sor...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/65237497" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="17bfdc6aa524d9f0a09445720d9c7fb9" rel="nofollow" data-download="{"attachment_id":76927434,"asset_id":65237497,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/76927434/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="8575423" href="https://independent.academia.edu/SavitriLaloo">Savitri Laloo</a><script data-card-contents-for-user="8575423" type="text/json">{"id":8575423,"first_name":"Savitri","last_name":"Laloo","domain_name":"independent","page_name":"SavitriLaloo","display_name":"Savitri Laloo","profile_url":"https://independent.academia.edu/SavitriLaloo?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_65237497 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="65237497"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 65237497, container: ".js-paper-rank-work_65237497", }); 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$(".js-view-count[data-work-id=65237497]").text(description); $(".js-view-count-work_65237497").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_65237497").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="65237497"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="1085" rel="nofollow" href="https://www.academia.edu/Documents/in/Epidemiology">Epidemiology</a>, <script data-card-contents-for-ri="1085" type="text/json">{"id":1085,"name":"Epidemiology","url":"https://www.academia.edu/Documents/in/Epidemiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="52982" rel="nofollow" href="https://www.academia.edu/Documents/in/Commerce">Commerce</a>, <script data-card-contents-for-ri="52982" type="text/json">{"id":52982,"name":"Commerce","url":"https://www.academia.edu/Documents/in/Commerce?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="83128" rel="nofollow" href="https://www.academia.edu/Documents/in/Escherichia_coli">Escherichia coli</a><script data-card-contents-for-ri="83128" type="text/json">{"id":83128,"name":"Escherichia coli","url":"https://www.academia.edu/Documents/in/Escherichia_coli?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=65237497]'), work: {"id":65237497,"title":"Microbial quality of oysters sold in Western Trinidad and potential health risk to consumers","created_at":"2021-12-20T21:32:18.455-08:00","url":"https://www.academia.edu/65237497/Microbial_quality_of_oysters_sold_in_Western_Trinidad_and_potential_health_risk_to_consumers?f_ri=31632","dom_id":"work_65237497","summary":"The prevalence and characteristics of Escherichia coli and Salmonella spp. as well as counts of E. coli in raw oysters, condiments/spices, and raw oyster cocktails sampled from 72 vendors across Western Trinidad were determined. The microbial quality of the water used in the preparation of raw oysters was also investigated. Of 200 samples each of raw oysters, condiments/spices and oyster cocktails tested, 154 (77.0%), 89 (44.5%) and 154 (77.0%) respectively yielded E. coli. The differences were statistically significant (P = \u0026lt; 0.001; chi square = 62.91). The mean E. coli count per g in the ready-to-eat oyster cocktail ranged from 1.5 x 10(3) +/- 2.7 x 10(3) in Couva to 8.7x10(6) +/- 4.9x10(7) in San Fernando. One hundred and forty-six (73.0%) oyster cocktails contaminated with E. coli had counts that exceeded the recommended standard of 16 per g. Of a total of 590 E. coli isolates from various sources tested, 24 (4.1%), 20 (3.4%) and 69 (11.7%) were mucoid, haemolytic and non-sor...","downloadable_attachments":[{"id":76927434,"asset_id":65237497,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":8575423,"first_name":"Savitri","last_name":"Laloo","domain_name":"independent","page_name":"SavitriLaloo","display_name":"Savitri Laloo","profile_url":"https://independent.academia.edu/SavitriLaloo?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1085,"name":"Epidemiology","url":"https://www.academia.edu/Documents/in/Epidemiology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":52982,"name":"Commerce","url":"https://www.academia.edu/Documents/in/Commerce?f_ri=31632","nofollow":true},{"id":83128,"name":"Escherichia coli","url":"https://www.academia.edu/Documents/in/Escherichia_coli?f_ri=31632","nofollow":true},{"id":137967,"name":"Trinidad and Tobago","url":"https://www.academia.edu/Documents/in/Trinidad_and_Tobago?f_ri=31632"},{"id":257897,"name":"Salmonella","url":"https://www.academia.edu/Documents/in/Salmonella?f_ri=31632"},{"id":289330,"name":"Prevalence","url":"https://www.academia.edu/Documents/in/Prevalence?f_ri=31632"},{"id":410370,"name":"Public health systems and services research","url":"https://www.academia.edu/Documents/in/Public_health_systems_and_services_research-1?f_ri=31632"},{"id":480528,"name":"Spices","url":"https://www.academia.edu/Documents/in/Spices?f_ri=31632"},{"id":563149,"name":"Health risk","url":"https://www.academia.edu/Documents/in/Health_risk?f_ri=31632"},{"id":646441,"name":"Water Microbiology","url":"https://www.academia.edu/Documents/in/Water_Microbiology?f_ri=31632"},{"id":1034181,"name":"Cross Sectional Studies","url":"https://www.academia.edu/Documents/in/Cross_Sectional_Studies?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_58700335" data-work_id="58700335" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/58700335/Water_activity_temperature_state_diagrams_of_freeze_dried_Lactobacillus_acidophilus_La_5_Influence_of_physical_state_on_bacterial_survival_during_storage">Water activity-temperature state diagrams of freeze-dried Lactobacillus acidophilus (La-5): Influence of physical state on bacterial survival during storage</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Water activity-temperature state diagrams for Lactobacillus acidophilus freeze-dried in a sucrose or a lactose matrix were established based on determination of stabilized glass transition temperatures by differential scanning calorimetry... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_58700335" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Water activity-temperature state diagrams for Lactobacillus acidophilus freeze-dried in a sucrose or a lactose matrix were established based on determination of stabilized glass transition temperatures by differential scanning calorimetry during equilibration with respect to water activity at fixed temperatures. The bacteria in the lactose matrix had higher stabilized glass transition temperatures for all a w investigated. The survival of Lactobacillus acidophilus determined as colony forming units for up to 10 weeks of storage at 20 C for (i) a w ¼ 0.11 with both freeze-dried matrices in the glassy state, (ii) a w ¼ 0.23 with the bacteria in the lactose matrix in a glassy state but with the bacteria in sucrose matrix in the nonglassy state, and (iii) a w ¼ 0.43 with both freeze-dried matrices in a nonglassy state showed that the nature of the sugar was more important for storage stability than the physical state of the matrix with the nonreducing sucrose providing better stability than the reducing lactose. V</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/58700335" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="cdc3e43e6f3d558874b8ff03dd69a539" rel="nofollow" data-download="{"attachment_id":72984404,"asset_id":58700335,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/72984404/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="10430017" href="https://independent.academia.edu/JensRisbo">Jens Risbo</a><script data-card-contents-for-user="10430017" type="text/json">{"id":10430017,"first_name":"Jens","last_name":"Risbo","domain_name":"independent","page_name":"JensRisbo","display_name":"Jens Risbo","profile_url":"https://independent.academia.edu/JensRisbo?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_58700335 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="58700335"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 58700335, container: ".js-paper-rank-work_58700335", }); 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The bacteria in the lactose matrix had higher stabilized glass transition temperatures for all a w investigated. The survival of Lactobacillus acidophilus determined as colony forming units for up to 10 weeks of storage at 20 C for (i) a w ¼ 0.11 with both freeze-dried matrices in the glassy state, (ii) a w ¼ 0.23 with the bacteria in the lactose matrix in a glassy state but with the bacteria in sucrose matrix in the nonglassy state, and (iii) a w ¼ 0.43 with both freeze-dried matrices in a nonglassy state showed that the nature of the sugar was more important for storage stability than the physical state of the matrix with the nonreducing sucrose providing better stability than the reducing lactose. V","downloadable_attachments":[{"id":72984404,"asset_id":58700335,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":10430017,"first_name":"Jens","last_name":"Risbo","domain_name":"independent","page_name":"JensRisbo","display_name":"Jens Risbo","profile_url":"https://independent.academia.edu/JensRisbo?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=31632","nofollow":true},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=31632","nofollow":true},{"id":2215,"name":"Water","url":"https://www.academia.edu/Documents/in/Water?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=31632"},{"id":78753,"name":"Differential scanning calorimetry","url":"https://www.academia.edu/Documents/in/Differential_scanning_calorimetry?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=31632"},{"id":162196,"name":"Sucrose","url":"https://www.academia.edu/Documents/in/Sucrose?f_ri=31632"},{"id":179589,"name":"Water Activity","url":"https://www.academia.edu/Documents/in/Water_Activity?f_ri=31632"},{"id":335228,"name":"Glass Transition Temperature","url":"https://www.academia.edu/Documents/in/Glass_Transition_Temperature?f_ri=31632"},{"id":341079,"name":"Storage","url":"https://www.academia.edu/Documents/in/Storage?f_ri=31632"},{"id":443341,"name":"Freeze Drying","url":"https://www.academia.edu/Documents/in/Freeze_Drying?f_ri=31632"},{"id":781097,"name":"Lactose","url":"https://www.academia.edu/Documents/in/Lactose?f_ri=31632"},{"id":1371578,"name":"Lactobacillus Acidophilus","url":"https://www.academia.edu/Documents/in/Lactobacillus_Acidophilus?f_ri=31632"},{"id":1959412,"name":"Lyophilisation","url":"https://www.academia.edu/Documents/in/Lyophilisation?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_57458509" data-work_id="57458509" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/57458509/Next_day_Salmonella_spp_detection_method_based_on_real_time_PCR_for_meat_dairy_and_vegetable_food_products">Next day Salmonella spp. detection method based on real-time PCR for meat, dairy and vegetable food products</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The microbiological standard for detection of Salmonella relies on several cultural steps and requires more than 5 days for final confirmation, and as consequence there is a need for an alternative rapid methodology for its detection. The... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_57458509" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The microbiological standard for detection of Salmonella relies on several cultural steps and requires more than 5 days for final confirmation, and as consequence there is a need for an alternative rapid methodology for its detection. The aim of this study was to compare different detection strategies based on real-time PCR for a rapid and sensitive detection in an ample range of food products: raw pork and poultry meat, ready to eat lettuce salad and raw sheep milk cured cheese. Three main parameters were evaluated to reduce the time and cost for final results: the initial sample size (25 and 50 g), the incubation times (6, 10 and 18 h) and the bacterial DNA extraction (simple boiling of the culture after washing the bacterial pellet, the use of the Chelex resin, and a commercial silica column). The results obtained demonstrate that a combination of an incubation in buffered peptone water for 18 h of a 25 g-sample coupled to a DNA extraction by boiling and a real-time PCR assay detected down to 2-4 Salmonella spp. CFU per sample in less than 21 h in different types of food products. This RTi-PCR-based method is fully compatible with the ISO standard, providing results more rapidly and cost-effectively. The results were confirmed in a large number of naturally contaminated food samples with at least the same analytical performance as the reference method.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/57458509" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="753cc2f5a4bc748e03c11bb48caf93bf" rel="nofollow" data-download="{"attachment_id":72352980,"asset_id":57458509,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/72352980/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33080449" href="https://iss-it.academia.edu/DarioMedici">Dario Medici</a><script data-card-contents-for-user="33080449" type="text/json">{"id":33080449,"first_name":"Dario","last_name":"Medici","domain_name":"iss-it","page_name":"DarioMedici","display_name":"Dario Medici","profile_url":"https://iss-it.academia.edu/DarioMedici?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_57458509 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="57458509"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 57458509, container: ".js-paper-rank-work_57458509", }); 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The aim of this study was to compare different detection strategies based on real-time PCR for a rapid and sensitive detection in an ample range of food products: raw pork and poultry meat, ready to eat lettuce salad and raw sheep milk cured cheese. Three main parameters were evaluated to reduce the time and cost for final results: the initial sample size (25 and 50 g), the incubation times (6, 10 and 18 h) and the bacterial DNA extraction (simple boiling of the culture after washing the bacterial pellet, the use of the Chelex resin, and a commercial silica column). The results obtained demonstrate that a combination of an incubation in buffered peptone water for 18 h of a 25 g-sample coupled to a DNA extraction by boiling and a real-time PCR assay detected down to 2-4 Salmonella spp. CFU per sample in less than 21 h in different types of food products. This RTi-PCR-based method is fully compatible with the ISO standard, providing results more rapidly and cost-effectively. The results were confirmed in a large number of naturally contaminated food samples with at least the same analytical performance as the reference method.","downloadable_attachments":[{"id":72352980,"asset_id":57458509,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33080449,"first_name":"Dario","last_name":"Medici","domain_name":"iss-it","page_name":"DarioMedici","display_name":"Dario Medici","profile_url":"https://iss-it.academia.edu/DarioMedici?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":107106,"name":"Meat","url":"https://www.academia.edu/Documents/in/Meat?f_ri=31632","nofollow":true},{"id":122405,"name":"Lettuce","url":"https://www.academia.edu/Documents/in/Lettuce?f_ri=31632"},{"id":251661,"name":"Cheese","url":"https://www.academia.edu/Documents/in/Cheese?f_ri=31632"},{"id":255899,"name":"Poultry","url":"https://www.academia.edu/Documents/in/Poultry?f_ri=31632"},{"id":257897,"name":"Salmonella","url":"https://www.academia.edu/Documents/in/Salmonella?f_ri=31632"},{"id":419370,"name":"Swine","url":"https://www.academia.edu/Documents/in/Swine?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":2940273,"name":"real time polymerase chain reaction","url":"https://www.academia.edu/Documents/in/real_time_polymerase_chain_reaction?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_52069225" data-work_id="52069225" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/52069225/Safety_assessment_and_evaluation_of_probiotic_potential_of_bacteriocinogenic_Enterococcus_faecium_KH_24_strain_under_in_vitro_and_in_vivo_conditions">Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In the present investigation, a previously isolated Enterococcus faecium KH 24 strain was evaluated for the presence of virulence determinants (agg, esp, efaAfm, gelE, cylA, cylB, clyM, cpd, cob, ccf, ace and hyl), sensitivity to various... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_52069225" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In the present investigation, a previously isolated Enterococcus faecium KH 24 strain was evaluated for the presence of virulence determinants (agg, esp, efaAfm, gelE, cylA, cylB, clyM, cpd, cob, ccf, ace and hyl), sensitivity to various antibiotics and production of biogenic amines. No virulence determinants were detected, except efaAfm. KH 24 was found to be sensitive to most of the tested antibiotics and none of the biogenic amines were produced by it. Moreover, KH 24 showed good in vitro tolerance to biological barriers and furthermore, its survival in gut of mice was also evaluated. Mice group fed with E. faecium KH 24 strain showed better weight gain and nearly 1 log cfu/g decrease in Salmonella enteritidis counts in the intestines as compared to control (p b 0.05). Enhanced growth of lactobacilli (p b 0.05) and decrease in coliform counts (p b 0.05) were also observed in test group. E. faecium KH 24 is, therefore, found to be a safe strain and it may be used as protective culture or as a probiotic in food preparations.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/52069225" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="55c6e8502cffbd59c3d7cf569c3f4b24" rel="nofollow" data-download="{"attachment_id":69503883,"asset_id":52069225,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/69503883/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="13586365" href="https://independent.academia.edu/shilpavij">shilpa vij</a><script data-card-contents-for-user="13586365" type="text/json">{"id":13586365,"first_name":"shilpa","last_name":"vij","domain_name":"independent","page_name":"shilpavij","display_name":"shilpa vij","profile_url":"https://independent.academia.edu/shilpavij?f_ri=31632","photo":"https://0.academia-photos.com/13586365/3803822/4451943/s65_shilpa.vij.jpg"}</script></span></span></li><li class="js-paper-rank-work_52069225 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="52069225"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 52069225, container: ".js-paper-rank-work_52069225", }); 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$(".js-view-count[data-work-id=52069225]").text(description); $(".js-view-count-work_52069225").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_52069225").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="52069225"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4542" rel="nofollow" href="https://www.academia.edu/Documents/in/Probiotics">Probiotics</a>, <script data-card-contents-for-ri="4542" type="text/json">{"id":4542,"name":"Probiotics","url":"https://www.academia.edu/Documents/in/Probiotics?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=52069225]'), work: {"id":52069225,"title":"Safety assessment and evaluation of probiotic potential of bacteriocinogenic Enterococcus faecium KH 24 strain under in vitro and in vivo conditions","created_at":"2021-09-12T21:57:59.562-07:00","url":"https://www.academia.edu/52069225/Safety_assessment_and_evaluation_of_probiotic_potential_of_bacteriocinogenic_Enterococcus_faecium_KH_24_strain_under_in_vitro_and_in_vivo_conditions?f_ri=31632","dom_id":"work_52069225","summary":"In the present investigation, a previously isolated Enterococcus faecium KH 24 strain was evaluated for the presence of virulence determinants (agg, esp, efaAfm, gelE, cylA, cylB, clyM, cpd, cob, ccf, ace and hyl), sensitivity to various antibiotics and production of biogenic amines. No virulence determinants were detected, except efaAfm. KH 24 was found to be sensitive to most of the tested antibiotics and none of the biogenic amines were produced by it. Moreover, KH 24 showed good in vitro tolerance to biological barriers and furthermore, its survival in gut of mice was also evaluated. Mice group fed with E. faecium KH 24 strain showed better weight gain and nearly 1 log cfu/g decrease in Salmonella enteritidis counts in the intestines as compared to control (p b 0.05). Enhanced growth of lactobacilli (p b 0.05) and decrease in coliform counts (p b 0.05) were also observed in test group. E. faecium KH 24 is, therefore, found to be a safe strain and it may be used as protective culture or as a probiotic in food preparations.","downloadable_attachments":[{"id":69503883,"asset_id":52069225,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":13586365,"first_name":"shilpa","last_name":"vij","domain_name":"independent","page_name":"shilpavij","display_name":"shilpa vij","profile_url":"https://independent.academia.edu/shilpavij?f_ri=31632","photo":"https://0.academia-photos.com/13586365/3803822/4451943/s65_shilpa.vij.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":4542,"name":"Probiotics","url":"https://www.academia.edu/Documents/in/Probiotics?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":68228,"name":"Salmonella enteritidis","url":"https://www.academia.edu/Documents/in/Salmonella_enteritidis?f_ri=31632"},{"id":84760,"name":"Mice","url":"https://www.academia.edu/Documents/in/Mice?f_ri=31632"},{"id":335984,"name":"Anti-Bacterial Agents","url":"https://www.academia.edu/Documents/in/Anti-Bacterial_Agents?f_ri=31632"},{"id":537759,"name":"Gastrointestinal Tract","url":"https://www.academia.edu/Documents/in/Gastrointestinal_Tract?f_ri=31632"},{"id":537769,"name":"Enterococcus faecium","url":"https://www.academia.edu/Documents/in/Enterococcus_faecium?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":872101,"name":"Biogenic amines","url":"https://www.academia.edu/Documents/in/Biogenic_amines?f_ri=31632"},{"id":923659,"name":"Virulence Factors","url":"https://www.academia.edu/Documents/in/Virulence_Factors?f_ri=31632"},{"id":1141692,"name":"Weight Gain","url":"https://www.academia.edu/Documents/in/Weight_Gain?f_ri=31632"},{"id":1782918,"name":"Safety Assessment","url":"https://www.academia.edu/Documents/in/Safety_Assessment?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_50593959" data-work_id="50593959" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/50593959/A_new_model_for_germination_of_fungi">A new model for germination of fungi</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/50593959" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="21e0560870dd0599a0fd732b5c0f46d0" rel="nofollow" data-download="{"attachment_id":68517010,"asset_id":50593959,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/68517010/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="80608383" href="https://luz.academia.edu/DanielaCorreia">Daniela Correia</a><script data-card-contents-for-user="80608383" type="text/json">{"id":80608383,"first_name":"Daniela","last_name":"Correia","domain_name":"luz","page_name":"DanielaCorreia","display_name":"Daniela Correia","profile_url":"https://luz.academia.edu/DanielaCorreia?f_ri=31632","photo":"https://0.academia-photos.com/80608383/94936929/83909167/s65_daniela.correia.jpeg"}</script></span></span></li><li class="js-paper-rank-work_50593959 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="50593959"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new 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data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="17272" rel="nofollow" href="https://www.academia.edu/Documents/in/Fungi">Fungi</a>, <script data-card-contents-for-ri="17272" type="text/json">{"id":17272,"name":"Fungi","url":"https://www.academia.edu/Documents/in/Fungi?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=50593959]'), work: {"id":50593959,"title":"A new model for germination of fungi","created_at":"2021-08-02T13:07:05.290-07:00","url":"https://www.academia.edu/50593959/A_new_model_for_germination_of_fungi?f_ri=31632","dom_id":"work_50593959","summary":null,"downloadable_attachments":[{"id":68517010,"asset_id":50593959,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":80608383,"first_name":"Daniela","last_name":"Correia","domain_name":"luz","page_name":"DanielaCorreia","display_name":"Daniela Correia","profile_url":"https://luz.academia.edu/DanielaCorreia?f_ri=31632","photo":"https://0.academia-photos.com/80608383/94936929/83909167/s65_daniela.correia.jpeg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":17272,"name":"Fungi","url":"https://www.academia.edu/Documents/in/Fungi?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":61684,"name":"Model","url":"https://www.academia.edu/Documents/in/Model?f_ri=31632"},{"id":120873,"name":"Fungal Spores","url":"https://www.academia.edu/Documents/in/Fungal_Spores?f_ri=31632"},{"id":315117,"name":"Germination","url":"https://www.academia.edu/Documents/in/Germination?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":811197,"name":"Logistic Model","url":"https://www.academia.edu/Documents/in/Logistic_Model?f_ri=31632"},{"id":988943,"name":"Microbial Viability","url":"https://www.academia.edu/Documents/in/Microbial_Viability?f_ri=31632"},{"id":1294607,"name":"Logistic Models","url":"https://www.academia.edu/Documents/in/Logistic_Models?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_43740329" data-work_id="43740329" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/43740329/Synergistic_inhibition_of_Listeria_monocytogenes_by_nisin_and_garlic_extract">Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Minimum Inhibitory Concentrations (MICs) were determined for nisin and an aqueous garlic extract (AGE) for six strains of Listeria monocytogenes, including a nisin-resistant mutant.When used in combination in broth a synergistic e¡ect was... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_43740329" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Minimum Inhibitory Concentrations (MICs) were determined for nisin and an aqueous garlic extract (AGE) for six strains of Listeria monocytogenes, including a nisin-resistant mutant.When used in combination in broth a synergistic e¡ect was observed between nisin and AGE in all strains. Increasing the pH reduced the activity of both nisin and garlic. During storage of the aqueous garlic extract at 48C and at 208C for14 days, the MIC increased over the ¢rst 8 days but remained stable thereafter, indicating at least two antimicrobial components, one of which was relatively stable. Aqueous garlic extract was not appreciably bactericidal although there was a positive interaction with nisin in terms of its bactericidal e¡ect in broth at 48C. The e¡ect of combining nisin and garlic in a food system, hummus, was also studied. Sub-MIC combinations of AGE and nisin were e¡ective at preventing listerial growth and did enhance the slight bactericidal e¡ect of nisin.The results indicate that combined use of nisin with garlic could help overcome problems of nisin resistance in Gram-positive organisms. Such interactions could also be a signi¢cant factor in traditional lactic fermented foods where garlic is an ingredient.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/43740329" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a236913ce70be748f210f8296d460ffd" rel="nofollow" data-download="{"attachment_id":64050912,"asset_id":43740329,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/64050912/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="48945510" href="https://independent.academia.edu/AlejandroCastillo103">Alejandro Castillo</a><script data-card-contents-for-user="48945510" type="text/json">{"id":48945510,"first_name":"Alejandro","last_name":"Castillo","domain_name":"independent","page_name":"AlejandroCastillo103","display_name":"Alejandro Castillo","profile_url":"https://independent.academia.edu/AlejandroCastillo103?f_ri=31632","photo":"https://0.academia-photos.com/48945510/21897338/21171859/s65_alejandro.castillo.jpg"}</script></span></span></li><li class="js-paper-rank-work_43740329 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="43740329"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 43740329, container: ".js-paper-rank-work_43740329", }); 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$(".js-view-count[data-work-id=43740329]").text(description); $(".js-view-count-work_43740329").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_43740329").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="43740329"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="83825" rel="nofollow" href="https://www.academia.edu/Documents/in/Gram_Positive">Gram Positive</a><script data-card-contents-for-ri="83825" type="text/json">{"id":83825,"name":"Gram Positive","url":"https://www.academia.edu/Documents/in/Gram_Positive?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=43740329]'), work: {"id":43740329,"title":"Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract","created_at":"2020-07-29T14:08:55.258-07:00","url":"https://www.academia.edu/43740329/Synergistic_inhibition_of_Listeria_monocytogenes_by_nisin_and_garlic_extract?f_ri=31632","dom_id":"work_43740329","summary":"Minimum Inhibitory Concentrations (MICs) were determined for nisin and an aqueous garlic extract (AGE) for six strains of Listeria monocytogenes, including a nisin-resistant mutant.When used in combination in broth a synergistic e¡ect was observed between nisin and AGE in all strains. Increasing the pH reduced the activity of both nisin and garlic. During storage of the aqueous garlic extract at 48C and at 208C for14 days, the MIC increased over the ¢rst 8 days but remained stable thereafter, indicating at least two antimicrobial components, one of which was relatively stable. Aqueous garlic extract was not appreciably bactericidal although there was a positive interaction with nisin in terms of its bactericidal e¡ect in broth at 48C. The e¡ect of combining nisin and garlic in a food system, hummus, was also studied. Sub-MIC combinations of AGE and nisin were e¡ective at preventing listerial growth and did enhance the slight bactericidal e¡ect of nisin.The results indicate that combined use of nisin with garlic could help overcome problems of nisin resistance in Gram-positive organisms. Such interactions could also be a signi¢cant factor in traditional lactic fermented foods where garlic is an ingredient.","downloadable_attachments":[{"id":64050912,"asset_id":43740329,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":48945510,"first_name":"Alejandro","last_name":"Castillo","domain_name":"independent","page_name":"AlejandroCastillo103","display_name":"Alejandro Castillo","profile_url":"https://independent.academia.edu/AlejandroCastillo103?f_ri=31632","photo":"https://0.academia-photos.com/48945510/21897338/21171859/s65_alejandro.castillo.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":83825,"name":"Gram Positive","url":"https://www.academia.edu/Documents/in/Gram_Positive?f_ri=31632","nofollow":true},{"id":104178,"name":"Listeria monocytogenes","url":"https://www.academia.edu/Documents/in/Listeria_monocytogenes?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":540145,"name":"Food system","url":"https://www.academia.edu/Documents/in/Food_system?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":783432,"name":"Biological activity","url":"https://www.academia.edu/Documents/in/Biological_activity?f_ri=31632"},{"id":789968,"name":"Extract","url":"https://www.academia.edu/Documents/in/Extract?f_ri=31632"},{"id":1692059,"name":"Minimum inhibitory concentration","url":"https://www.academia.edu/Documents/in/Minimum_inhibitory_concentration?f_ri=31632"},{"id":2228624,"name":"Synergistic effect","url":"https://www.academia.edu/Documents/in/Synergistic_effect?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_28312813" data-work_id="28312813" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/28312813/Risk_factors_for_Salmonella_enterica_subsp_enterica_infection_in_senegalese_broiler_chicken_flocks">Risk factors for Salmonella enterica subsp. enterica infection in senegalese broiler-chicken flocks</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Our objective was to assess the association of managerial practices, general hygiene and Salmonella infection in Senegalese broiler flocks. Seventy broilers farms were studied from January 2000 to December 2001 around Dakar. A... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_28312813" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Our objective was to assess the association of managerial practices, general hygiene and Salmonella infection in Senegalese broiler flocks. Seventy broilers farms were studied from January 2000 to December 2001 around Dakar. A questionnaire was submitted to the farmers and samples of fresh broiler droppings were taken. A 28.6% of the flocks were infected by Salmonella (mainly Hadar and Brancaster serovars). Salmonella infection of the previous flock (OR = 6.82) and of day-old chicks (OR = 3.73), frequent poultry farmers' visits (OR = 5.38) and keeping sick birds inside the farm (OR = 5.32) increased the risk of Salmonella infection. But, using antibiotics on day-old chicks (OR = 0.17) and a detergent for cleaning (OR = 0.16) decreased the risk.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/28312813" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="388a82a85bac24fe312409d3b33d1f04" rel="nofollow" data-download="{"attachment_id":48643478,"asset_id":28312813,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48643478/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="53085508" href="https://independent.academia.edu/CChauvin1">C. Chauvin</a><script data-card-contents-for-user="53085508" type="text/json">{"id":53085508,"first_name":"C.","last_name":"Chauvin","domain_name":"independent","page_name":"CChauvin1","display_name":"C. Chauvin","profile_url":"https://independent.academia.edu/CChauvin1?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_28312813 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="28312813"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 28312813, container: ".js-paper-rank-work_28312813", }); });</script></li><li class="js-percentile-work_28312813 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 28312813; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_28312813"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_28312813 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="28312813"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 28312813; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=28312813]").text(description); $(".js-view-count-work_28312813").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_28312813").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="28312813"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">23</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="27336" rel="nofollow" href="https://www.academia.edu/Documents/in/France">France</a>, <script data-card-contents-for-ri="27336" type="text/json">{"id":27336,"name":"France","url":"https://www.academia.edu/Documents/in/France?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="35618" rel="nofollow" href="https://www.academia.edu/Documents/in/Senegal">Senegal</a>, <script data-card-contents-for-ri="35618" type="text/json">{"id":35618,"name":"Senegal","url":"https://www.academia.edu/Documents/in/Senegal?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="37881" rel="nofollow" href="https://www.academia.edu/Documents/in/Animal_Husbandry">Animal Husbandry</a><script data-card-contents-for-ri="37881" type="text/json">{"id":37881,"name":"Animal Husbandry","url":"https://www.academia.edu/Documents/in/Animal_Husbandry?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=28312813]'), work: {"id":28312813,"title":"Risk factors for Salmonella enterica subsp. enterica infection in senegalese broiler-chicken flocks","created_at":"2016-09-07T06:45:28.101-07:00","url":"https://www.academia.edu/28312813/Risk_factors_for_Salmonella_enterica_subsp_enterica_infection_in_senegalese_broiler_chicken_flocks?f_ri=31632","dom_id":"work_28312813","summary":"Our objective was to assess the association of managerial practices, general hygiene and Salmonella infection in Senegalese broiler flocks. Seventy broilers farms were studied from January 2000 to December 2001 around Dakar. A questionnaire was submitted to the farmers and samples of fresh broiler droppings were taken. A 28.6% of the flocks were infected by Salmonella (mainly Hadar and Brancaster serovars). Salmonella infection of the previous flock (OR = 6.82) and of day-old chicks (OR = 3.73), frequent poultry farmers' visits (OR = 5.38) and keeping sick birds inside the farm (OR = 5.32) increased the risk of Salmonella infection. But, using antibiotics on day-old chicks (OR = 0.17) and a detergent for cleaning (OR = 0.16) decreased the risk.","downloadable_attachments":[{"id":48643478,"asset_id":28312813,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":53085508,"first_name":"C.","last_name":"Chauvin","domain_name":"independent","page_name":"CChauvin1","display_name":"C. Chauvin","profile_url":"https://independent.academia.edu/CChauvin1?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":27336,"name":"France","url":"https://www.academia.edu/Documents/in/France?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":35618,"name":"Senegal","url":"https://www.academia.edu/Documents/in/Senegal?f_ri=31632","nofollow":true},{"id":37881,"name":"Animal Husbandry","url":"https://www.academia.edu/Documents/in/Animal_Husbandry?f_ri=31632","nofollow":true},{"id":43819,"name":"Preventive Veterinary Medicine","url":"https://www.academia.edu/Documents/in/Preventive_Veterinary_Medicine?f_ri=31632"},{"id":62112,"name":"Prospective studies","url":"https://www.academia.edu/Documents/in/Prospective_studies?f_ri=31632"},{"id":94111,"name":"Animal Feed","url":"https://www.academia.edu/Documents/in/Animal_Feed?f_ri=31632"},{"id":107106,"name":"Meat","url":"https://www.academia.edu/Documents/in/Meat?f_ri=31632"},{"id":137516,"name":"Follow-up studies","url":"https://www.academia.edu/Documents/in/Follow-up_studies?f_ri=31632"},{"id":192721,"name":"Risk factors","url":"https://www.academia.edu/Documents/in/Risk_factors?f_ri=31632"},{"id":201203,"name":"Hygiene","url":"https://www.academia.edu/Documents/in/Hygiene?f_ri=31632"},{"id":327850,"name":"Questionnaires","url":"https://www.academia.edu/Documents/in/Questionnaires?f_ri=31632"},{"id":366620,"name":"POULTRY DISEASES","url":"https://www.academia.edu/Documents/in/POULTRY_DISEASES?f_ri=31632"},{"id":402759,"name":"Chickens","url":"https://www.academia.edu/Documents/in/Chickens?f_ri=31632"},{"id":419370,"name":"Swine","url":"https://www.academia.edu/Documents/in/Swine?f_ri=31632"},{"id":469102,"name":"Feces","url":"https://www.academia.edu/Documents/in/Feces?f_ri=31632"},{"id":561014,"name":"Microbial Sensitivity Tests","url":"https://www.academia.edu/Documents/in/Microbial_Sensitivity_Tests?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":620049,"name":"Risk Factors","url":"https://www.academia.edu/Documents/in/Risk_Factors-1?f_ri=31632"},{"id":644860,"name":"Veterinary Sciences","url":"https://www.academia.edu/Documents/in/Veterinary_Sciences?f_ri=31632"},{"id":770580,"name":"Swine Diseases","url":"https://www.academia.edu/Documents/in/Swine_Diseases?f_ri=31632"},{"id":1034181,"name":"Cross Sectional Studies","url":"https://www.academia.edu/Documents/in/Cross_Sectional_Studies?f_ri=31632"},{"id":1294607,"name":"Logistic Models","url":"https://www.academia.edu/Documents/in/Logistic_Models?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_11489588" data-work_id="11489588" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/11489588/Inactivation_of_Escherichia_coli_K_12_in_Apple_Juice_Using_Combination_of_High_Pressure_Homogenization_and_Chitosan">Inactivation of Escherichia coli K‐12 in Apple Juice Using Combination of High‐Pressure Homogenization and Chitosan</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a highpressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_11489588" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a highpressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a function of homogenizing pressure at different concentration of 2 types of chitosan in apple juice and cider. High-pressure homogenization (HPH) induced significant inactivation in the range of 100 to 200 MPa, while thermal inactivation was the primary factor for the bacterial inactivation above 250 MPa. Significant (P < 0.05) 2-way interactions involving pressure and type of substrate or pressure and chitosan concentration were observed during the study. The homogenization pressure and the incremental quantity of chitosan (both types) acted synergistically with the pressure to give higher inactivation. Significantly (P < 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure. No effect of type of chitosan was observed on the bacterial inactivation.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/11489588" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d31a2256b211c337c9e46845d2dcc4b4" rel="nofollow" data-download="{"attachment_id":46674284,"asset_id":11489588,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/46674284/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="27990099" href="https://independent.academia.edu/SaurabhKumar171">Saurabh Kumar</a><script data-card-contents-for-user="27990099" type="text/json">{"id":27990099,"first_name":"Saurabh","last_name":"Kumar","domain_name":"independent","page_name":"SaurabhKumar171","display_name":"Saurabh Kumar","profile_url":"https://independent.academia.edu/SaurabhKumar171?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_11489588 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="11489588"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 11489588, container: ".js-paper-rank-work_11489588", }); });</script></li><li class="js-percentile-work_11489588 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 11489588; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_11489588"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_11489588 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="11489588"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 11489588; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=11489588]").text(description); $(".js-view-count-work_11489588").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_11489588").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="11489588"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">17</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="72" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4107" rel="nofollow" href="https://www.academia.edu/Documents/in/High_Pressure">High Pressure</a>, <script data-card-contents-for-ri="4107" type="text/json">{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a><script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=11489588]'), work: {"id":11489588,"title":"Inactivation of Escherichia coli K‐12 in Apple Juice Using Combination of High‐Pressure Homogenization and Chitosan","created_at":"2015-03-17T11:01:29.210-07:00","url":"https://www.academia.edu/11489588/Inactivation_of_Escherichia_coli_K_12_in_Apple_Juice_Using_Combination_of_High_Pressure_Homogenization_and_Chitosan?f_ri=31632","dom_id":"work_11489588","summary":"Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a highpressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350 MPa were used in the high-pressure homogenizer. Two types of chitosan (regular and water soluble) with 2 levels of concentration 0.01% and 0.1% were investigated for synergistic effect with high-pressure homogenization for the bacterial inactivation. E. coli K-12 inactivation was evaluated as a function of homogenizing pressure at different concentration of 2 types of chitosan in apple juice and cider. High-pressure homogenization (HPH) induced significant inactivation in the range of 100 to 200 MPa, while thermal inactivation was the primary factor for the bacterial inactivation above 250 MPa. Significant (P \u003c 0.05) 2-way interactions involving pressure and type of substrate or pressure and chitosan concentration were observed during the study. The homogenization pressure and the incremental quantity of chitosan (both types) acted synergistically with the pressure to give higher inactivation. Significantly (P \u003c 0.05) higher inactivation was observed in apple juice than apple cider at same homogenizing pressure. No effect of type of chitosan was observed on the bacterial inactivation.","downloadable_attachments":[{"id":46674284,"asset_id":11489588,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":27990099,"first_name":"Saurabh","last_name":"Kumar","domain_name":"independent","page_name":"SaurabhKumar171","display_name":"Saurabh Kumar","profile_url":"https://independent.academia.edu/SaurabhKumar171?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=31632","nofollow":true},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=31632","nofollow":true},{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=31632","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true},{"id":9130,"name":"Chitosan","url":"https://www.academia.edu/Documents/in/Chitosan?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632"},{"id":83128,"name":"Escherichia coli","url":"https://www.academia.edu/Documents/in/Escherichia_coli?f_ri=31632"},{"id":205584,"name":"Solubility","url":"https://www.academia.edu/Documents/in/Solubility?f_ri=31632"},{"id":302971,"name":"Beverages","url":"https://www.academia.edu/Documents/in/Beverages?f_ri=31632"},{"id":363381,"name":"Malus","url":"https://www.academia.edu/Documents/in/Malus?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":598869,"name":"Water soluble polymers","url":"https://www.academia.edu/Documents/in/Water_soluble_polymers?f_ri=31632"},{"id":844702,"name":"Food Handling \u0026 Hygiene","url":"https://www.academia.edu/Documents/in/Food_Handling_and_Hygiene?f_ri=31632"},{"id":1309909,"name":"Hydrostatic Pressure","url":"https://www.academia.edu/Documents/in/Hydrostatic_Pressure?f_ri=31632"},{"id":2228624,"name":"Synergistic effect","url":"https://www.academia.edu/Documents/in/Synergistic_effect?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_14000472 coauthored" data-work_id="14000472" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/14000472/The_evaluation_of_a_PCR_based_method_for_identification_of_Salmonella_enterica_serotypes_from_environmental_samples_and_various_food_matrices">The evaluation of a PCR-based method for identification of Salmonella enterica serotypes from environmental samples and various food matrices</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The most commonly used method for serotyping Salmonella spp. is based on the KaufmanneWhite scheme, and is composed of serological reactions using antibodies to LPS agglutinins. The multiplex PCR used in this investigation was established... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_14000472" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The most commonly used method for serotyping Salmonella spp. is based on the KaufmanneWhite scheme, and is composed of serological reactions using antibodies to LPS agglutinins. The multiplex PCR used in this investigation was established by Kim et al. to serotype the 30 most common clinical Salmonella serotypes, as determined by CDC. The PCR assay consists of two five-plex reactions and a single two-plex PCR reaction, based on six genetic loci from Salmonella enterica serotype Typhimurium and four loci from S. enterica serotype Typhi. In this investigation, we further evaluated the method for serotyping Salmonella spp. using a reference collection, environmental samples collected from a Mid-Atlantic region tomato farm study, four food matrices spiked with different Salmonella serotypes and a proficiency test. The PCR assay was first evaluated using DNA isolated from pure cultures of isolates obtained from various clinical and environmental samples, and then DNA isolated from broth cultures of food matrices of "Red round" and Roma tomatoes, Romaine lettuce, green onions and Serrano peppers spiked with serotypes Newport, Typhimurium, Javiana and Saintpaul, respectively. The results showed that the PCR assay correctly serotyped Salmonella spp. from the clinical, environmental, spiked food matrices, and proficiency test samples. These findings are significant because the PCR assay was successful in the identification of Salmonella in the spiked samples in a broth culture containing other non-salmonella organism. This method may be a useful resource for the food safety community.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/14000472" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="464594c70b962380e1d4acdd3cee37bb" rel="nofollow" data-download="{"attachment_id":44716253,"asset_id":14000472,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44716253/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33037287" href="https://independent.academia.edu/HanesDarcy">Darcy Hanes</a><script data-card-contents-for-user="33037287" type="text/json">{"id":33037287,"first_name":"Darcy","last_name":"Hanes","domain_name":"independent","page_name":"HanesDarcy","display_name":"Darcy Hanes","profile_url":"https://independent.academia.edu/HanesDarcy?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-14000472">+1</span><div class="hidden js-additional-users-14000472"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/DudleyKim">Kim Dudley</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-14000472'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-14000472').html(); 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The multiplex PCR used in this investigation was established by Kim et al. to serotype the 30 most common clinical Salmonella serotypes, as determined by CDC. The PCR assay consists of two five-plex reactions and a single two-plex PCR reaction, based on six genetic loci from Salmonella enterica serotype Typhimurium and four loci from S. enterica serotype Typhi. In this investigation, we further evaluated the method for serotyping Salmonella spp. using a reference collection, environmental samples collected from a Mid-Atlantic region tomato farm study, four food matrices spiked with different Salmonella serotypes and a proficiency test. The PCR assay was first evaluated using DNA isolated from pure cultures of isolates obtained from various clinical and environmental samples, and then DNA isolated from broth cultures of food matrices of \"Red round\" and Roma tomatoes, Romaine lettuce, green onions and Serrano peppers spiked with serotypes Newport, Typhimurium, Javiana and Saintpaul, respectively. The results showed that the PCR assay correctly serotyped Salmonella spp. from the clinical, environmental, spiked food matrices, and proficiency test samples. These findings are significant because the PCR assay was successful in the identification of Salmonella in the spiked samples in a broth culture containing other non-salmonella organism. This method may be a useful resource for the food safety community.","downloadable_attachments":[{"id":44716253,"asset_id":14000472,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33037287,"first_name":"Darcy","last_name":"Hanes","domain_name":"independent","page_name":"HanesDarcy","display_name":"Darcy Hanes","profile_url":"https://independent.academia.edu/HanesDarcy?f_ri=31632","photo":"/images/s65_no_pic.png"},{"id":33069319,"first_name":"Kim","last_name":"Dudley","domain_name":"independent","page_name":"DudleyKim","display_name":"Kim Dudley","profile_url":"https://independent.academia.edu/DudleyKim?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":1444,"name":"Environmental microbiology","url":"https://www.academia.edu/Documents/in/Environmental_microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":54433,"name":"Phylogeny","url":"https://www.academia.edu/Documents/in/Phylogeny?f_ri=31632"},{"id":118339,"name":"Polymerase Chain Reaction","url":"https://www.academia.edu/Documents/in/Polymerase_Chain_Reaction?f_ri=31632"},{"id":208544,"name":"Vegetables","url":"https://www.academia.edu/Documents/in/Vegetables?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":2032368,"name":"Serotyping","url":"https://www.academia.edu/Documents/in/Serotyping?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div 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$('*[data-has-card-for-ri-list=15536577]'), work: {"id":15536577,"title":"Chemical generation of nitric oxide in the mouth from the enterosalivary circulation of dietary nitrate","created_at":"2015-09-09T02:15:19.220-07:00","url":"https://www.academia.edu/15536577/Chemical_generation_of_nitric_oxide_in_the_mouth_from_the_enterosalivary_circulation_of_dietary_nitrate?f_ri=31632","dom_id":"work_15536577","summary":null,"downloadable_attachments":[{"id":43111714,"asset_id":15536577,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":34692069,"first_name":"Carlo","last_name":"Leifert","domain_name":"newcastle","page_name":"CarloLeifert","display_name":"Carlo Leifert","profile_url":"https://newcastle.academia.edu/CarloLeifert?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":161,"name":"Neuroscience","url":"https://www.academia.edu/Documents/in/Neuroscience?f_ri=31632","nofollow":true},{"id":167,"name":"Physiology","url":"https://www.academia.edu/Documents/in/Physiology?f_ri=31632","nofollow":true},{"id":606,"name":"Cardiology","url":"https://www.academia.edu/Documents/in/Cardiology?f_ri=31632","nofollow":true},{"id":623,"name":"Neurology","url":"https://www.academia.edu/Documents/in/Neurology?f_ri=31632"},{"id":626,"name":"Oncology","url":"https://www.academia.edu/Documents/in/Oncology?f_ri=31632"},{"id":1290,"name":"Immunology","url":"https://www.academia.edu/Documents/in/Immunology?f_ri=31632"},{"id":3642,"name":"Stem Cells","url":"https://www.academia.edu/Documents/in/Stem_Cells?f_ri=31632"},{"id":3770,"name":"Metabolism","url":"https://www.academia.edu/Documents/in/Metabolism?f_ri=31632"},{"id":5072,"name":"Molecular Medicine","url":"https://www.academia.edu/Documents/in/Molecular_Medicine?f_ri=31632"},{"id":6021,"name":"Cancer","url":"https://www.academia.edu/Documents/in/Cancer?f_ri=31632"},{"id":7043,"name":"Symbiosis","url":"https://www.academia.edu/Documents/in/Symbiosis?f_ri=31632"},{"id":8089,"name":"Virology","url":"https://www.academia.edu/Documents/in/Virology?f_ri=31632"},{"id":9478,"name":"Diet","url":"https://www.academia.edu/Documents/in/Diet?f_ri=31632"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":33319,"name":"Nature","url":"https://www.academia.edu/Documents/in/Nature?f_ri=31632"},{"id":93922,"name":"Nitric oxide","url":"https://www.academia.edu/Documents/in/Nitric_oxide?f_ri=31632"},{"id":122402,"name":"Nitrates","url":"https://www.academia.edu/Documents/in/Nitrates?f_ri=31632"},{"id":131495,"name":"Heart","url":"https://www.academia.edu/Documents/in/Heart?f_ri=31632"},{"id":166788,"name":"Nitrate Reductase","url":"https://www.academia.edu/Documents/in/Nitrate_Reductase?f_ri=31632"},{"id":344106,"name":"Saliva","url":"https://www.academia.edu/Documents/in/Saliva?f_ri=31632"},{"id":372397,"name":"Tongue","url":"https://www.academia.edu/Documents/in/Tongue?f_ri=31632"},{"id":375054,"name":"Rats","url":"https://www.academia.edu/Documents/in/Rats?f_ri=31632"},{"id":469032,"name":"Mouthwashes","url":"https://www.academia.edu/Documents/in/Mouthwashes?f_ri=31632"},{"id":528241,"name":"Biotransformation","url":"https://www.academia.edu/Documents/in/Biotransformation?f_ri=31632"},{"id":1030661,"name":"Stomach","url":"https://www.academia.edu/Documents/in/Stomach?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"},{"id":1242098,"name":"Nitrosamines","url":"https://www.academia.edu/Documents/in/Nitrosamines?f_ri=31632"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction?f_ri=31632"},{"id":1654024,"name":"Nitrites","url":"https://www.academia.edu/Documents/in/Nitrites?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_79940654" data-work_id="79940654" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/79940654/MALDI_TOF_mass_spectrometry_for_the_identification_of_lactic_acid_bacteria_isolated_from_a_French_cheese_The_Maroilles">MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In this study we identified the culturable population of mesophilic lactic acid bacteria (LAB) from a French cheese Maroilles made either with raw or pasteurized milk using MALDI-TOF mass spectrometry (MS). Samples from rind and heart of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_79940654" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In this study we identified the culturable population of mesophilic lactic acid bacteria (LAB) from a French cheese Maroilles made either with raw or pasteurized milk using MALDI-TOF mass spectrometry (MS). Samples from rind and heart of Maroilles cheese were used, the LAB were selected on MRS agar at 30°C and 197 Grampositive and catalase-negative strains were subjected to identification by MALDI-TOF MS profiling. All strains were unambiguously identified: 105 strains from Maroilles made with raw milk (38 on the rind and 67 in the heart) and 92 strains from Maroilles made with pasteurized milk (39 on the rind and 53 in the heart). MALDI-TOF MS identification allowed identification of three genera belonging to LAB including Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus plantarum (L. plantarum), L. paracasei, L. curvatus, L. rhamnosus, L. fructivorans, L. parabuchneri, L. brevis found in Maroilles made with both kind of milk. The correlation between the 16S rDNA-based identification performed on selected strains and those obtained by MALDI-TOF-MS demonstrates that this fast, economically affordable, robust and reliable method for bacteria characterisation stands as an attractive alternative to the commonly-used methods and its application in food industry is discussed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/79940654" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4f4e1a3941453398bfc4357674fb91f2" rel="nofollow" data-download="{"attachment_id":86488007,"asset_id":79940654,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/86488007/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="178866610" href="https://independent.academia.edu/AdamaDiarra23">Adama Diarra</a><script data-card-contents-for-user="178866610" type="text/json">{"id":178866610,"first_name":"Adama","last_name":"Diarra","domain_name":"independent","page_name":"AdamaDiarra23","display_name":"Adama Diarra","profile_url":"https://independent.academia.edu/AdamaDiarra23?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_79940654 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="79940654"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 79940654, container: ".js-paper-rank-work_79940654", }); 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Samples from rind and heart of Maroilles cheese were used, the LAB were selected on MRS agar at 30°C and 197 Grampositive and catalase-negative strains were subjected to identification by MALDI-TOF MS profiling. All strains were unambiguously identified: 105 strains from Maroilles made with raw milk (38 on the rind and 67 in the heart) and 92 strains from Maroilles made with pasteurized milk (39 on the rind and 53 in the heart). MALDI-TOF MS identification allowed identification of three genera belonging to LAB including Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus plantarum (L. plantarum), L. paracasei, L. curvatus, L. rhamnosus, L. fructivorans, L. parabuchneri, L. brevis found in Maroilles made with both kind of milk. The correlation between the 16S rDNA-based identification performed on selected strains and those obtained by MALDI-TOF-MS demonstrates that this fast, economically affordable, robust and reliable method for bacteria characterisation stands as an attractive alternative to the commonly-used methods and its application in food industry is discussed.","downloadable_attachments":[{"id":86488007,"asset_id":79940654,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":178866610,"first_name":"Adama","last_name":"Diarra","domain_name":"independent","page_name":"AdamaDiarra23","display_name":"Adama Diarra","profile_url":"https://independent.academia.edu/AdamaDiarra23?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_75212745" data-work_id="75212745" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/75212745/Impact_of_organic_acids_and_their_salts_on_microbial_quality_and_shelf_life_of_beef_meat">Impact of organic acids and their salts on microbial quality and shelf life of beef meat</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_75212745" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw beef meat stored at 4°C. The results showed that these additives were efficient (P&lt; 0.05) against the proliferation of various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different additives used was; AA, LA, SA, SL. The chemical analysis revealed a significant reduction (P&lt; 0.05) in the pH value of treated beef meat samples. Significant differences (P&lt; 0.05) were detected with the sensory quality, with 1% (AA), the treated samples yielding the highest scores for the color, texture, and flavor attributes. Overall, the findings demonstrate that the addition of 1% AA or 1 % LA to beef cuts can delay the proliferation of spoilage microorgani...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/75212745" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c769abda4d700a1e3a2b96e1184864d7" rel="nofollow" data-download="{"attachment_id":83072904,"asset_id":75212745,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/83072904/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="17499127" href="https://banhauniversity.academia.edu/AhmedShewail">Ahmed Shewail</a><script data-card-contents-for-user="17499127" type="text/json">{"id":17499127,"first_name":"Ahmed","last_name":"Shewail","domain_name":"banhauniversity","page_name":"AhmedShewail","display_name":"Ahmed Shewail","profile_url":"https://banhauniversity.academia.edu/AhmedShewail?f_ri=31632","photo":"https://0.academia-photos.com/17499127/4862933/5594700/s65_ahmed.shewail.jpg_oh_d40cf9927a11534f654d6f4b951d2359_oe_54ca2055___gda___1418106073_870b29d6d9b9a6ecdc9cebd0193682a1"}</script></span></span></li><li class="js-paper-rank-work_75212745 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="75212745"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 75212745, container: ".js-paper-rank-work_75212745", }); 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$(".js-view-count[data-work-id=75212745]").text(description); $(".js-view-count-work_75212745").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_75212745").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="75212745"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1036" rel="nofollow" href="https://www.academia.edu/Documents/in/Meat_Science">Meat Science</a>, <script data-card-contents-for-ri="1036" type="text/json">{"id":1036,"name":"Meat Science","url":"https://www.academia.edu/Documents/in/Meat_Science?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1081" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Safety">Food Safety</a><script data-card-contents-for-ri="1081" type="text/json">{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=75212745]'), work: {"id":75212745,"title":"Impact of organic acids and their salts on microbial quality and shelf life of beef meat","created_at":"2022-04-02T02:22:43.479-07:00","url":"https://www.academia.edu/75212745/Impact_of_organic_acids_and_their_salts_on_microbial_quality_and_shelf_life_of_beef_meat?f_ri=31632","dom_id":"work_75212745","summary":"This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw beef meat stored at 4°C. The results showed that these additives were efficient (P\u0026lt; 0.05) against the proliferation of various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different additives used was; AA, LA, SA, SL. The chemical analysis revealed a significant reduction (P\u0026lt; 0.05) in the pH value of treated beef meat samples. Significant differences (P\u0026lt; 0.05) were detected with the sensory quality, with 1% (AA), the treated samples yielding the highest scores for the color, texture, and flavor attributes. Overall, the findings demonstrate that the addition of 1% AA or 1 % LA to beef cuts can delay the proliferation of spoilage microorgani...","downloadable_attachments":[{"id":83072904,"asset_id":75212745,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":17499127,"first_name":"Ahmed","last_name":"Shewail","domain_name":"banhauniversity","page_name":"AhmedShewail","display_name":"Ahmed Shewail","profile_url":"https://banhauniversity.academia.edu/AhmedShewail?f_ri=31632","photo":"https://0.academia-photos.com/17499127/4862933/5594700/s65_ahmed.shewail.jpg_oh_d40cf9927a11534f654d6f4b951d2359_oe_54ca2055___gda___1418106073_870b29d6d9b9a6ecdc9cebd0193682a1"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true},{"id":1036,"name":"Meat Science","url":"https://www.academia.edu/Documents/in/Meat_Science?f_ri=31632","nofollow":true},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=31632","nofollow":true},{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":52443,"name":"Meat Technology","url":"https://www.academia.edu/Documents/in/Meat_Technology?f_ri=31632"},{"id":165800,"name":"Meat quality","url":"https://www.academia.edu/Documents/in/Meat_quality?f_ri=31632"},{"id":507948,"name":"Meat Preservation","url":"https://www.academia.edu/Documents/in/Meat_Preservation?f_ri=31632"},{"id":600523,"name":"Meat Science and Technology","url":"https://www.academia.edu/Documents/in/Meat_Science_and_Technology?f_ri=31632"},{"id":923731,"name":"Beef Quality","url":"https://www.academia.edu/Documents/in/Beef_Quality?f_ri=31632"},{"id":1771725,"name":"Meat Hygiene","url":"https://www.academia.edu/Documents/in/Meat_Hygiene?f_ri=31632"},{"id":3441010,"name":"Impact of organic acids and their salts on microbial quality and shelf life of beef meat","url":"https://www.academia.edu/Documents/in/Impact_of_organic_acids_and_their_salts_on_microbial_quality_and_shelf_life_of_beef_meat-1?f_ri=31632"},{"id":3441011,"name":"beef preservation","url":"https://www.academia.edu/Documents/in/beef_preservation?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_72801691" data-work_id="72801691" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/72801691/Evaluation_of_olive_leaf_extract_as_a_growth_promoter_on_the_performance_blood_biochemical_parameters_and_caecal_microflora_of_broiler_chickens">Evaluation of olive leaf extract as a growth promoter on the performance, blood biochemical parameters, and caecal microflora of broiler chickens</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The objective of the study was to examine the effects of an alcoholic liquid olive leaf extract (OLE) obtained from fresh leaves on the growth performance, carcass weight, caecal microflora, and some plasma variables, such as... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_72801691" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The objective of the study was to examine the effects of an alcoholic liquid olive leaf extract (OLE) obtained from fresh leaves on the growth performance, carcass weight, caecal microflora, and some plasma variables, such as triglycerides, total cholesterol, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) cholesterol in broiler chickens. A total of 375 one-day-old male broilers (Ross 308) were randomly divided into five treatments with five replicate pens (15 birds each) per treatment. The birds were fed either a basal diet with no supplement (control), with 75 (OLE75), 150 (OLE150), 300 (OLE300), and 600 (OLE600) mg kg −1 oleuropein, provided by 0.66, 1.33, 2.65, and 5.32 g kg −1 of the OLE. The dietary supplementation of OLE linearly increased daily body weight gain (BWG), feed intake (FI), and carcass weight and improved feed conversion ratio (FCR). Although the OLE600 broilers had the highest daily FI among the treatments, there were significant increases in their BWG and improvements in FCR compared with the control, OLE75, and OLE150 birds. The carcass weights of OLE150, OLE300, and OLE600 birds were higher than those of the control group. The OLE600 diet increased the dressing percentage compared with the OLE75, OLE150, and OLE300 diets. The abdominal fat weight and the plasma HDL concentration of the control broilers were lower than those of all OLE birds. All doses of OLE supplementation decreased the caecal E. coli content. A growth-promoting effect is obtained from the dietary supplementation of 600 mg kg −1 oleuropein due to its beneficial effect on growth performance and caecal microflora populations of broilers.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/72801691" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ee41716fd80d4efe2c13b671469391b2" rel="nofollow" data-download="{"attachment_id":81583842,"asset_id":72801691,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/81583842/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="131256121" href="https://independent.academia.edu/GErener">Güray Erener</a><script data-card-contents-for-user="131256121" type="text/json">{"id":131256121,"first_name":"Güray","last_name":"Erener","domain_name":"independent","page_name":"GErener","display_name":"Güray Erener","profile_url":"https://independent.academia.edu/GErener?f_ri=31632","photo":"https://0.academia-photos.com/131256121/42075097/33880480/s65_g_ray.erener.jpg"}</script></span></span></li><li class="js-paper-rank-work_72801691 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="72801691"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 72801691, container: ".js-paper-rank-work_72801691", }); 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$(".js-view-count[data-work-id=72801691]").text(description); $(".js-view-count-work_72801691").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_72801691").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="72801691"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">4</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7710" rel="nofollow" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="111007" rel="nofollow" href="https://www.academia.edu/Documents/in/Antimicrobial_activity">Antimicrobial activity</a><script data-card-contents-for-ri="111007" type="text/json">{"id":111007,"name":"Antimicrobial activity","url":"https://www.academia.edu/Documents/in/Antimicrobial_activity?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=72801691]'), work: {"id":72801691,"title":"Evaluation of olive leaf extract as a growth promoter on the performance, blood biochemical parameters, and caecal microflora of broiler chickens","created_at":"2022-03-02T07:39:00.360-08:00","url":"https://www.academia.edu/72801691/Evaluation_of_olive_leaf_extract_as_a_growth_promoter_on_the_performance_blood_biochemical_parameters_and_caecal_microflora_of_broiler_chickens?f_ri=31632","dom_id":"work_72801691","summary":"The objective of the study was to examine the effects of an alcoholic liquid olive leaf extract (OLE) obtained from fresh leaves on the growth performance, carcass weight, caecal microflora, and some plasma variables, such as triglycerides, total cholesterol, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) cholesterol in broiler chickens. A total of 375 one-day-old male broilers (Ross 308) were randomly divided into five treatments with five replicate pens (15 birds each) per treatment. The birds were fed either a basal diet with no supplement (control), with 75 (OLE75), 150 (OLE150), 300 (OLE300), and 600 (OLE600) mg kg −1 oleuropein, provided by 0.66, 1.33, 2.65, and 5.32 g kg −1 of the OLE. The dietary supplementation of OLE linearly increased daily body weight gain (BWG), feed intake (FI), and carcass weight and improved feed conversion ratio (FCR). Although the OLE600 broilers had the highest daily FI among the treatments, there were significant increases in their BWG and improvements in FCR compared with the control, OLE75, and OLE150 birds. The carcass weights of OLE150, OLE300, and OLE600 birds were higher than those of the control group. The OLE600 diet increased the dressing percentage compared with the OLE75, OLE150, and OLE300 diets. The abdominal fat weight and the plasma HDL concentration of the control broilers were lower than those of all OLE birds. All doses of OLE supplementation decreased the caecal E. coli content. A growth-promoting effect is obtained from the dietary supplementation of 600 mg kg −1 oleuropein due to its beneficial effect on growth performance and caecal microflora populations of broilers.","downloadable_attachments":[{"id":81583842,"asset_id":72801691,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":131256121,"first_name":"Güray","last_name":"Erener","domain_name":"independent","page_name":"GErener","display_name":"Güray Erener","profile_url":"https://independent.academia.edu/GErener?f_ri=31632","photo":"https://0.academia-photos.com/131256121/42075097/33880480/s65_g_ray.erener.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":111007,"name":"Antimicrobial activity","url":"https://www.academia.edu/Documents/in/Antimicrobial_activity?f_ri=31632","nofollow":true}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68810535" data-work_id="68810535" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68810535/Association_between_animal_welfare_indicators_and_microbiological_quality_of_beef_carcasses_including_Salmonella_spp_from_a_slaughterhouse_in_Ecuador">Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68810535" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine th...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68810535" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c38db94110fcdff8ef75f27e6078d290" rel="nofollow" data-download="{"attachment_id":79152925,"asset_id":68810535,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79152925/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="109795791" href="https://uce-ec.academia.edu/AnaBurgosMayorga">Ana Burgos Mayorga</a><script data-card-contents-for-user="109795791" type="text/json">{"id":109795791,"first_name":"Ana","last_name":"Burgos Mayorga","domain_name":"uce-ec","page_name":"AnaBurgosMayorga","display_name":"Ana Burgos Mayorga","profile_url":"https://uce-ec.academia.edu/AnaBurgosMayorga?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_68810535 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68810535"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68810535, container: ".js-paper-rank-work_68810535", }); });</script></li><li class="js-percentile-work_68810535 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 68810535; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_68810535"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_68810535 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="68810535"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 68810535; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=68810535]").text(description); $(".js-view-count-work_68810535").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_68810535").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="68810535"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1036" rel="nofollow" href="https://www.academia.edu/Documents/in/Meat_Science">Meat Science</a>, <script data-card-contents-for-ri="1036" type="text/json">{"id":1036,"name":"Meat Science","url":"https://www.academia.edu/Documents/in/Meat_Science?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="3037" rel="nofollow" href="https://www.academia.edu/Documents/in/Veterinary_Microbiology">Veterinary Microbiology</a>, <script data-card-contents-for-ri="3037" type="text/json">{"id":3037,"name":"Veterinary Microbiology","url":"https://www.academia.edu/Documents/in/Veterinary_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="22298" rel="nofollow" href="https://www.academia.edu/Documents/in/Veterinary_public_health">Veterinary public health</a><script data-card-contents-for-ri="22298" type="text/json">{"id":22298,"name":"Veterinary public health","url":"https://www.academia.edu/Documents/in/Veterinary_public_health?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68810535]'), work: {"id":68810535,"title":"Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador","created_at":"2022-01-20T04:08:02.471-08:00","url":"https://www.academia.edu/68810535/Association_between_animal_welfare_indicators_and_microbiological_quality_of_beef_carcasses_including_Salmonella_spp_from_a_slaughterhouse_in_Ecuador?f_ri=31632","dom_id":"work_68810535","summary":"Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine th...","downloadable_attachments":[{"id":79152925,"asset_id":68810535,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":109795791,"first_name":"Ana","last_name":"Burgos Mayorga","domain_name":"uce-ec","page_name":"AnaBurgosMayorga","display_name":"Ana Burgos Mayorga","profile_url":"https://uce-ec.academia.edu/AnaBurgosMayorga?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":1036,"name":"Meat Science","url":"https://www.academia.edu/Documents/in/Meat_Science?f_ri=31632","nofollow":true},{"id":3037,"name":"Veterinary Microbiology","url":"https://www.academia.edu/Documents/in/Veterinary_Microbiology?f_ri=31632","nofollow":true},{"id":22298,"name":"Veterinary public health","url":"https://www.academia.edu/Documents/in/Veterinary_public_health?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":775091,"name":"Salmonellosis","url":"https://www.academia.edu/Documents/in/Salmonellosis?f_ri=31632"},{"id":1356847,"name":"Slaughterhouse","url":"https://www.academia.edu/Documents/in/Slaughterhouse?f_ri=31632"},{"id":3952279,"name":"beef carcasses","url":"https://www.academia.edu/Documents/in/beef_carcasses?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68116772" data-work_id="68116772" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68116772/Comparative_analysis_of_two_antifungal_Lactobacillus_plantarum_isolates_and_their_application_as_bioprotectants_in_refrigerated_foods">Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Aims: To compare the technological robustness of two antifungal Lactobacillus plantarum isolates and to assess their ability to inhibit growth of the spoilage yeast Rhodotorula mucilaginosa in two different refrigerated foods. Methods and... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68116772" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Aims: To compare the technological robustness of two antifungal Lactobacillus plantarum isolates and to assess their ability to inhibit growth of the spoilage yeast Rhodotorula mucilaginosa in two different refrigerated foods. Methods and Results: The effects of freeze-drying, thermal treatments and varying salt concentrations on the viability of two antifungal lactic acid bacteria (LAB) were examined. Antifungal compound(s) contained in the supernatant of both isolates were compared to commercially available food preservatives. Both isolates were used as dairy starter adjuncts in yoghurt and inoculants in orange juice to determine the antiyeast activity towards R. mucilaginosa. Yeast growth was retarded by the tested isolates in both food settings with one of the isolates, Lact. plantarum 16, being the most potent inhibitor. Conclusions: Both lactobacilli exhibited considerable robustness to withstand processing treatments commonly encountered in a food industrial setting. The isolates were shown to possess potent antifungal activity in both in vivo and in vitro food models. Significance and Impact of the Study: The studied antifungal lactobacilli may represent safer and consumer-friendly alternatives to the use of chemical preservatives. This is the first report of antifungal Lact. plantarum exerting protective potential in yoghurt and orange juice.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68116772" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="dc96202bd987e7c46e68567ca7cb0620" rel="nofollow" data-download="{"attachment_id":78708003,"asset_id":68116772,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/78708003/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32392923" href="https://ucc-ie.academia.edu/DouweVanSinderen">Douwe Van Sinderen</a><script data-card-contents-for-user="32392923" type="text/json">{"id":32392923,"first_name":"Douwe Van","last_name":"Sinderen","domain_name":"ucc-ie","page_name":"DouweVanSinderen","display_name":"Douwe Van Sinderen","profile_url":"https://ucc-ie.academia.edu/DouweVanSinderen?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_68116772 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68116772"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68116772, container: ".js-paper-rank-work_68116772", }); });</script></li><li class="js-percentile-work_68116772 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 68116772; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_68116772"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_68116772 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="68116772"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 68116772; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=68116772]").text(description); $(".js-view-count-work_68116772").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_68116772").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="68116772"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="19703" rel="nofollow" href="https://www.academia.edu/Documents/in/Applied_microbiology">Applied microbiology</a>, <script data-card-contents-for-ri="19703" type="text/json">{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="39718" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Preservation">Food Preservation</a><script data-card-contents-for-ri="39718" type="text/json">{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68116772]'), work: {"id":68116772,"title":"Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods","created_at":"2022-01-14T06:48:03.632-08:00","url":"https://www.academia.edu/68116772/Comparative_analysis_of_two_antifungal_Lactobacillus_plantarum_isolates_and_their_application_as_bioprotectants_in_refrigerated_foods?f_ri=31632","dom_id":"work_68116772","summary":"Aims: To compare the technological robustness of two antifungal Lactobacillus plantarum isolates and to assess their ability to inhibit growth of the spoilage yeast Rhodotorula mucilaginosa in two different refrigerated foods. Methods and Results: The effects of freeze-drying, thermal treatments and varying salt concentrations on the viability of two antifungal lactic acid bacteria (LAB) were examined. Antifungal compound(s) contained in the supernatant of both isolates were compared to commercially available food preservatives. Both isolates were used as dairy starter adjuncts in yoghurt and inoculants in orange juice to determine the antiyeast activity towards R. mucilaginosa. Yeast growth was retarded by the tested isolates in both food settings with one of the isolates, Lact. plantarum 16, being the most potent inhibitor. Conclusions: Both lactobacilli exhibited considerable robustness to withstand processing treatments commonly encountered in a food industrial setting. The isolates were shown to possess potent antifungal activity in both in vivo and in vitro food models. Significance and Impact of the Study: The studied antifungal lactobacilli may represent safer and consumer-friendly alternatives to the use of chemical preservatives. This is the first report of antifungal Lact. plantarum exerting protective potential in yoghurt and orange juice.","downloadable_attachments":[{"id":78708003,"asset_id":68116772,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32392923,"first_name":"Douwe Van","last_name":"Sinderen","domain_name":"ucc-ie","page_name":"DouweVanSinderen","display_name":"Douwe Van Sinderen","profile_url":"https://ucc-ie.academia.edu/DouweVanSinderen?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632","nofollow":true},{"id":58601,"name":"Yogurt","url":"https://www.academia.edu/Documents/in/Yogurt?f_ri=31632"},{"id":160814,"name":"Fruit","url":"https://www.academia.edu/Documents/in/Fruit?f_ri=31632"},{"id":220614,"name":"Citrus","url":"https://www.academia.edu/Documents/in/Citrus?f_ri=31632"},{"id":302971,"name":"Beverages","url":"https://www.academia.edu/Documents/in/Beverages?f_ri=31632"},{"id":443341,"name":"Freeze Drying","url":"https://www.academia.edu/Documents/in/Freeze_Drying?f_ri=31632"},{"id":537757,"name":"Lactobacillus Plantarum","url":"https://www.academia.edu/Documents/in/Lactobacillus_Plantarum?f_ri=31632"},{"id":988943,"name":"Microbial Viability","url":"https://www.academia.edu/Documents/in/Microbial_Viability?f_ri=31632"},{"id":1223913,"name":"Sodium Chloride","url":"https://www.academia.edu/Documents/in/Sodium_Chloride?f_ri=31632"},{"id":2556076,"name":"Antibiosis","url":"https://www.academia.edu/Documents/in/Antibiosis?f_ri=31632"},{"id":2772612,"name":"Rhodotorula","url":"https://www.academia.edu/Documents/in/Rhodotorula?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_67892753" data-work_id="67892753" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/67892753/Decontamination_of_beef_subprimal_cuts_intended_for_blade_tenderization_or_moisture_enhancement">Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The prevalence of Escherichia coli O157:H7 on beef subprimal cuts intended for mechanical tenderization was evaluated. This evaluation was followed by the assessment of five antimicrobial interventions at minimizing the risk of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_67892753" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The prevalence of Escherichia coli O157:H7 on beef subprimal cuts intended for mechanical tenderization was evaluated. This evaluation was followed by the assessment of five antimicrobial interventions at minimizing the risk of transferring E. coli O157:H7 to the interior of inoculated subprimal cuts during blade tenderization (BT) or moisture enhancement (ME). Prevalence of E. coli O157:H7 on 1,014 uninoculated beef subprimals collected from six packing facilities was 0.2%. Outside round pieces inoculated with E. coli O157:H7 at 10 4 CFU/100 cm 2 were treated with (i) no intervention, (ii) surface trimming, (iii) hot water (82ЊC), (iv) warm 2.5% lactic acid (55ЊC), (v) warm 5.0% lactic acid (55ЊC), or (vi) 2% activated lactoferrin followed by warm 5.0% lactic acid (55ЊC) and then submitted to BT or ME. Prevalence (n ϭ 196) of internalized (BT and ME) E. coli O157:H7 was 99%. Enumeration of E. coli O157:H7 (n ϭ 192) revealed mean surface reductions of 0.93 to 1.10 log CFU/100 cm 2 for all antimicrobial interventions. E. coli O157:H7 was detected on 3 of the 76 internal BT samples and 73 of the 76 internal ME samples. Internal ME samples with no intervention had significantly higher mean E. coli O157:H7 populations than did those internal samples treated with an intervention, but there were no significant differences in E. coli O157:H7 populations among internal BT samples. Results of this study demonstrate that the incidence of E. coli O157:H7 on the surface of beef subprimal cuts is low and that interventions applied before mechanical tenderization can effectively reduce the transfer of low concentrations of E. coli O157:H7 to the interior of beef subprimal cuts.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/67892753" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ef24c1477105f8e49d5b10909f917a5f" rel="nofollow" data-download="{"attachment_id":78570228,"asset_id":67892753,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/78570228/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="37847732" href="https://independent.academia.edu/KBelk">K. Belk</a><script data-card-contents-for-user="37847732" type="text/json">{"id":37847732,"first_name":"K.","last_name":"Belk","domain_name":"independent","page_name":"KBelk","display_name":"K. Belk","profile_url":"https://independent.academia.edu/KBelk?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_67892753 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="67892753"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 67892753, container: ".js-paper-rank-work_67892753", }); });</script></li><li class="js-percentile-work_67892753 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 67892753; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_67892753"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_67892753 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="67892753"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 67892753; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=67892753]").text(description); $(".js-view-count-work_67892753").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_67892753").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="67892753"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" rel="nofollow" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" rel="nofollow" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="26327" rel="nofollow" href="https://www.academia.edu/Documents/in/Medicine">Medicine</a>, <script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a><script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=67892753]'), work: {"id":67892753,"title":"Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement","created_at":"2022-01-12T20:26:48.042-08:00","url":"https://www.academia.edu/67892753/Decontamination_of_beef_subprimal_cuts_intended_for_blade_tenderization_or_moisture_enhancement?f_ri=31632","dom_id":"work_67892753","summary":"The prevalence of Escherichia coli O157:H7 on beef subprimal cuts intended for mechanical tenderization was evaluated. This evaluation was followed by the assessment of five antimicrobial interventions at minimizing the risk of transferring E. coli O157:H7 to the interior of inoculated subprimal cuts during blade tenderization (BT) or moisture enhancement (ME). Prevalence of E. coli O157:H7 on 1,014 uninoculated beef subprimals collected from six packing facilities was 0.2%. Outside round pieces inoculated with E. coli O157:H7 at 10 4 CFU/100 cm 2 were treated with (i) no intervention, (ii) surface trimming, (iii) hot water (82ЊC), (iv) warm 2.5% lactic acid (55ЊC), (v) warm 5.0% lactic acid (55ЊC), or (vi) 2% activated lactoferrin followed by warm 5.0% lactic acid (55ЊC) and then submitted to BT or ME. Prevalence (n ϭ 196) of internalized (BT and ME) E. coli O157:H7 was 99%. Enumeration of E. coli O157:H7 (n ϭ 192) revealed mean surface reductions of 0.93 to 1.10 log CFU/100 cm 2 for all antimicrobial interventions. E. coli O157:H7 was detected on 3 of the 76 internal BT samples and 73 of the 76 internal ME samples. Internal ME samples with no intervention had significantly higher mean E. coli O157:H7 populations than did those internal samples treated with an intervention, but there were no significant differences in E. coli O157:H7 populations among internal BT samples. Results of this study demonstrate that the incidence of E. coli O157:H7 on the surface of beef subprimal cuts is low and that interventions applied before mechanical tenderization can effectively reduce the transfer of low concentrations of E. coli O157:H7 to the interior of beef subprimal cuts.","downloadable_attachments":[{"id":78570228,"asset_id":67892753,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":37847732,"first_name":"K.","last_name":"Belk","domain_name":"independent","page_name":"KBelk","display_name":"K. Belk","profile_url":"https://independent.academia.edu/KBelk?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":true},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":true},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":107106,"name":"Meat","url":"https://www.academia.edu/Documents/in/Meat?f_ri=31632"},{"id":139817,"name":"Disinfectants","url":"https://www.academia.edu/Documents/in/Disinfectants?f_ri=31632"},{"id":260829,"name":"Cattle","url":"https://www.academia.edu/Documents/in/Cattle?f_ri=31632"},{"id":262798,"name":"Sanitation","url":"https://www.academia.edu/Documents/in/Sanitation?f_ri=31632"},{"id":289330,"name":"Prevalence","url":"https://www.academia.edu/Documents/in/Prevalence?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":844702,"name":"Food Handling \u0026 Hygiene","url":"https://www.academia.edu/Documents/in/Food_Handling_and_Hygiene?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_63465119" data-work_id="63465119" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/63465119/Validation_of_the_microbiological_methods_Hygicult_dipslide_contact_plate_and_swabbing_in_surface_hygiene_control_a_Nordic_collaborative_study">Validation of the microbiological methods Hygicult dipslide, contact plate, and swabbing in surface hygiene control: a Nordic collaborative study</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A collaborative study on total aerobic bacterial count was conducted to validate the Hygicult ® TPC dipslide against contact plates and swabbing, using stainless-steel surfaces artificially contaminated with different microbes at various... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_63465119" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A collaborative study on total aerobic bacterial count was conducted to validate the Hygicult ® TPC dipslide against contact plates and swabbing, using stainless-steel surfaces artificially contaminated with different microbes at various levels. Twelve laboratories took part in the validation procedure. The total number of collaborative samples was 108. The microbial level in each sample was assessed in triplicate using the 3 above-mentioned methods under 3 different incubation conditions (at 25 ± 1°C for 48 and 72 h and at 30 ± 1°C for 48 h). Surface sampling methods detached 25-30% at the lowest (theoretical yield, 1.4 cfu/cm²), 18-20% at the middle (theoretical yield, 10.7 cfu/cm²), and 16-21% at the highest (theoretical yield, 43.6 cfu/cm²) levels of microbes from the test surfaces. The percentage of acceptable results after removing outliers was 89%. Repeatability standard deviations ranged from 27.2 to 74.6% and reproducibility standard deviations ranged from 42.1 to 97.5%. There were no significant differences between results obtained at different incubation temperatures (25 and 30°C) or incubation times (48 and 72 h) for all 3 methods. The Hygicult TPC dipslide, contact plate, and swabbing methods gave similar results at all 3 microbial levels tested: 0.35-0.43 cfu/cm² at the lowest level, 1.9-2.2 cfu/cm² at the middle level, and 7.1-9.1 cfu/cm² at the highest level. M icrobiological hygiene in food production and processing aims to protect the consumer from pathogenic agents and assure food quality (1-3). Tech</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/63465119" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="51835e1b8e70c8a8a77d8d1ef4d95e01" rel="nofollow" data-download="{"attachment_id":75887699,"asset_id":63465119,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/75887699/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="137837404" href="https://independent.academia.edu/GunWirtanen">Gun Wirtanen</a><script data-card-contents-for-user="137837404" type="text/json">{"id":137837404,"first_name":"Gun","last_name":"Wirtanen","domain_name":"independent","page_name":"GunWirtanen","display_name":"Gun Wirtanen","profile_url":"https://independent.academia.edu/GunWirtanen?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_63465119 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="63465119"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 63465119, container: ".js-paper-rank-work_63465119", }); 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$(".js-view-count[data-work-id=63465119]").text(description); $(".js-view-count-work_63465119").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_63465119").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="63465119"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="428" rel="nofollow" href="https://www.academia.edu/Documents/in/Algorithms">Algorithms</a>, <script data-card-contents-for-ri="428" type="text/json">{"id":428,"name":"Algorithms","url":"https://www.academia.edu/Documents/in/Algorithms?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="524" rel="nofollow" href="https://www.academia.edu/Documents/in/Analytical_Chemistry">Analytical Chemistry</a>, <script data-card-contents-for-ri="524" type="text/json">{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="46676" rel="nofollow" href="https://www.academia.edu/Documents/in/Finland">Finland</a><script data-card-contents-for-ri="46676" type="text/json">{"id":46676,"name":"Finland","url":"https://www.academia.edu/Documents/in/Finland?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=63465119]'), work: {"id":63465119,"title":"Validation of the microbiological methods Hygicult dipslide, contact plate, and swabbing in surface hygiene control: a Nordic collaborative study","created_at":"2021-12-07T09:34:30.367-08:00","url":"https://www.academia.edu/63465119/Validation_of_the_microbiological_methods_Hygicult_dipslide_contact_plate_and_swabbing_in_surface_hygiene_control_a_Nordic_collaborative_study?f_ri=31632","dom_id":"work_63465119","summary":"A collaborative study on total aerobic bacterial count was conducted to validate the Hygicult ® TPC dipslide against contact plates and swabbing, using stainless-steel surfaces artificially contaminated with different microbes at various levels. Twelve laboratories took part in the validation procedure. The total number of collaborative samples was 108. The microbial level in each sample was assessed in triplicate using the 3 above-mentioned methods under 3 different incubation conditions (at 25 ± 1°C for 48 and 72 h and at 30 ± 1°C for 48 h). Surface sampling methods detached 25-30% at the lowest (theoretical yield, 1.4 cfu/cm²), 18-20% at the middle (theoretical yield, 10.7 cfu/cm²), and 16-21% at the highest (theoretical yield, 43.6 cfu/cm²) levels of microbes from the test surfaces. The percentage of acceptable results after removing outliers was 89%. Repeatability standard deviations ranged from 27.2 to 74.6% and reproducibility standard deviations ranged from 42.1 to 97.5%. There were no significant differences between results obtained at different incubation temperatures (25 and 30°C) or incubation times (48 and 72 h) for all 3 methods. The Hygicult TPC dipslide, contact plate, and swabbing methods gave similar results at all 3 microbial levels tested: 0.35-0.43 cfu/cm² at the lowest level, 1.9-2.2 cfu/cm² at the middle level, and 7.1-9.1 cfu/cm² at the highest level. M icrobiological hygiene in food production and processing aims to protect the consumer from pathogenic agents and assure food quality (1-3). Tech","downloadable_attachments":[{"id":75887699,"asset_id":63465119,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":137837404,"first_name":"Gun","last_name":"Wirtanen","domain_name":"independent","page_name":"GunWirtanen","display_name":"Gun Wirtanen","profile_url":"https://independent.academia.edu/GunWirtanen?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":428,"name":"Algorithms","url":"https://www.academia.edu/Documents/in/Algorithms?f_ri=31632","nofollow":true},{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":46676,"name":"Finland","url":"https://www.academia.edu/Documents/in/Finland?f_ri=31632","nofollow":true},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_54116616" data-work_id="54116616" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/54116616/A_Weibullian_model_for_microbial_injury_and_mortality">A Weibullian model for microbial injury and mortality</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A microbial survival curve is constructed by plotting the number of recoverable cells or their logarithm vs. the exposure time to the hostile agent, be it high or low temperature, a chemical preservative or disinfectant, etc. Since the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_54116616" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A microbial survival curve is constructed by plotting the number of recoverable cells or their logarithm vs. the exposure time to the hostile agent, be it high or low temperature, a chemical preservative or disinfectant, etc. Since the recovery is usually done in a medium and under conditions that favor growth, the result is insensitive to whether the counted survivors are intact or injured. If or when both the total number of survivors and those remaining intact follow a Weibullian decay pattern (with different parameters), then the momentary number of injured cells will be the momentary difference between the two. Such a scenario can be easily modeled mathematically and the resulting model enables to simulate a variety of survived-injury patterns in thermal and non-thermal food preservation processes. Under certain conditions according to this model, almost all the survivors would be injured to at least some extent and hence may perish during the food's storage and transportation. Isothermal survival-injury curves generated with the Weibullian model based on the above considerations were in general agreement with published experimental data. In principle, the methodology can be extended to simulate mortality-injury patterns under dynamic conditions, i.e., when the temperature or chemical agent's concentration vary with time. Whether a cell is considered injured depends on the recovery method, e.g., on whether it can or cannot grow in a saline medium. Thus recovery in different media may yield somewhat different quantitative results but very unlikely a qualitatively different pattern. Although the model used was based on that microbial mortality and injury both follow the Weibullian model, very similar results would have been obtained had other survival modes been assumed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/54116616" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="49db3c01d631357233b83066d17f4917" rel="nofollow" data-download="{"attachment_id":70636962,"asset_id":54116616,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/70636962/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="46847960" href="https://independent.academia.edu/MariaCorradini">Maria Corradini</a><script data-card-contents-for-user="46847960" type="text/json">{"id":46847960,"first_name":"Maria","last_name":"Corradini","domain_name":"independent","page_name":"MariaCorradini","display_name":"Maria Corradini","profile_url":"https://independent.academia.edu/MariaCorradini?f_ri=31632","photo":"https://0.academia-photos.com/46847960/17041593/17222685/s65_maria.corradini.jpg"}</script></span></span></li><li class="js-paper-rank-work_54116616 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="54116616"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 54116616, container: ".js-paper-rank-work_54116616", }); 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$(".js-view-count[data-work-id=54116616]").text(description); $(".js-view-count-work_54116616").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_54116616").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="54116616"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">20</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="300" rel="nofollow" href="https://www.academia.edu/Documents/in/Mathematics">Mathematics</a>, <script data-card-contents-for-ri="300" type="text/json">{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4107" rel="nofollow" href="https://www.academia.edu/Documents/in/High_Pressure">High Pressure</a>, <script data-card-contents-for-ri="4107" type="text/json">{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4987" rel="nofollow" href="https://www.academia.edu/Documents/in/Kinetics">Kinetics</a><script data-card-contents-for-ri="4987" type="text/json">{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=54116616]'), work: {"id":54116616,"title":"A Weibullian model for microbial injury and mortality","created_at":"2021-09-29T21:13:28.059-07:00","url":"https://www.academia.edu/54116616/A_Weibullian_model_for_microbial_injury_and_mortality?f_ri=31632","dom_id":"work_54116616","summary":"A microbial survival curve is constructed by plotting the number of recoverable cells or their logarithm vs. the exposure time to the hostile agent, be it high or low temperature, a chemical preservative or disinfectant, etc. Since the recovery is usually done in a medium and under conditions that favor growth, the result is insensitive to whether the counted survivors are intact or injured. If or when both the total number of survivors and those remaining intact follow a Weibullian decay pattern (with different parameters), then the momentary number of injured cells will be the momentary difference between the two. Such a scenario can be easily modeled mathematically and the resulting model enables to simulate a variety of survived-injury patterns in thermal and non-thermal food preservation processes. Under certain conditions according to this model, almost all the survivors would be injured to at least some extent and hence may perish during the food's storage and transportation. Isothermal survival-injury curves generated with the Weibullian model based on the above considerations were in general agreement with published experimental data. In principle, the methodology can be extended to simulate mortality-injury patterns under dynamic conditions, i.e., when the temperature or chemical agent's concentration vary with time. Whether a cell is considered injured depends on the recovery method, e.g., on whether it can or cannot grow in a saline medium. Thus recovery in different media may yield somewhat different quantitative results but very unlikely a qualitatively different pattern. Although the model used was based on that microbial mortality and injury both follow the Weibullian model, very similar results would have been obtained had other survival modes been assumed.","downloadable_attachments":[{"id":70636962,"asset_id":54116616,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":46847960,"first_name":"Maria","last_name":"Corradini","domain_name":"independent","page_name":"MariaCorradini","display_name":"Maria Corradini","profile_url":"https://independent.academia.edu/MariaCorradini?f_ri=31632","photo":"https://0.academia-photos.com/46847960/17041593/17222685/s65_maria.corradini.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics?f_ri=31632","nofollow":true},{"id":4107,"name":"High Pressure","url":"https://www.academia.edu/Documents/in/High_Pressure?f_ri=31632","nofollow":true},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632"},{"id":61603,"name":"Uncertainty","url":"https://www.academia.edu/Documents/in/Uncertainty?f_ri=31632"},{"id":65140,"name":"Models","url":"https://www.academia.edu/Documents/in/Models?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=31632"},{"id":221185,"name":"Disinfection","url":"https://www.academia.edu/Documents/in/Disinfection?f_ri=31632"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":592246,"name":"Cold","url":"https://www.academia.edu/Documents/in/Cold?f_ri=31632"},{"id":602093,"name":"High pressure processing","url":"https://www.academia.edu/Documents/in/High_pressure_processing?f_ri=31632"},{"id":844702,"name":"Food Handling \u0026 Hygiene","url":"https://www.academia.edu/Documents/in/Food_Handling_and_Hygiene?f_ri=31632"},{"id":988943,"name":"Microbial Viability","url":"https://www.academia.edu/Documents/in/Microbial_Viability?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"},{"id":3259577,"name":"Survival curve","url":"https://www.academia.edu/Documents/in/Survival_curve?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_53043577" data-work_id="53043577" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/53043577/The_effect_of_a_competitive_microflora_pH_and_temperature_on_the_growth_kinetics_of_Escherichia_coli_O157_H7">The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Growth curves were generated for Escherichia coli O157:H7 in brain±heart infusion broth incubated at 37 or158C in the presence of individual and combinations of competing micro£ora. Broths were inoculated with E. coli O157:H7 (log 10 3Á00... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_53043577" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Growth curves were generated for Escherichia coli O157:H7 in brain±heart infusion broth incubated at 37 or158C in the presence of individual and combinations of competing micro£ora. Broths were inoculated with E. coli O157:H7 (log 10 3Á00 cfu ml 71) and competitors (log 10 4Á00 cfu ml 71) and the initial pH of the broth was either neutral (7Á0) or adjusted to 5Á8 and then sequentially reduced to 4Á8 over 10 h to simulate fermentation conditions. Growth curves were also generated for the competitors in these cultures, including Pseudomonas fragi, Hafnia alvei, Pediococcus acidilactici (pepperoni starter culture) and Brochothrix thermosphacta. Gompertz equations were ¢tted to the data and growth kinetics including lag phase duration, exponential growth rates and maximum population densities (MPD) calculated. In pure culture, the growth parameters for E. coli O157:H7 in neutral pH broths were signi¢cantly di¡erent from those recorded in simulated fermentation broths (P50Á05).The presence of competitors in the broth also had a signi¢cant e¡ect on the growth kinetics of the pathogen. H. alvei signi¢cantly inhibited the growth (lag phase, growth rate and MPD) of E. coli O157:H7 at 378C, neutral pH and outgrew the pathogen under these conditions. In neutral pH cultures, two other competitors, B. thermosphacta and P. acidilactici also inhibited the lag phase of the pathogen but had no e¡ect on the other growth parameters. In simulated fermentation broths, the growth rate of E. coli O157:H7 was consistently slower and the MPD lower in the presence of a competitive micro£ora than when grown individually. At158C, only one competitor, P. fragi signi¢cantly inhibited the lag phase of the pathogen. The implications of these ¢ndings for food safety are discussed.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/53043577" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="471a2bcd5ab97e281bbc4ad5c50b879c" rel="nofollow" data-download="{"attachment_id":70013013,"asset_id":53043577,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/70013013/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="39077218" href="https://independent.academia.edu/WhitingRichard">Richard Whiting</a><script data-card-contents-for-user="39077218" type="text/json">{"id":39077218,"first_name":"Richard","last_name":"Whiting","domain_name":"independent","page_name":"WhitingRichard","display_name":"Richard Whiting","profile_url":"https://independent.academia.edu/WhitingRichard?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_53043577 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="53043577"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 53043577, container: ".js-paper-rank-work_53043577", }); });</script></li><li class="js-percentile-work_53043577 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 53043577; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_53043577"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_53043577 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="53043577"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 53043577; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=53043577]").text(description); $(".js-view-count-work_53043577").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_53043577").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="53043577"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">15</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="1081" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Safety">Food Safety</a>, <script data-card-contents-for-ri="1081" type="text/json">{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="4987" rel="nofollow" href="https://www.academia.edu/Documents/in/Kinetics">Kinetics</a>, <script data-card-contents-for-ri="4987" type="text/json">{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a><script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=53043577]'), work: {"id":53043577,"title":"The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7","created_at":"2021-09-20T15:05:38.765-07:00","url":"https://www.academia.edu/53043577/The_effect_of_a_competitive_microflora_pH_and_temperature_on_the_growth_kinetics_of_Escherichia_coli_O157_H7?f_ri=31632","dom_id":"work_53043577","summary":"Growth curves were generated for Escherichia coli O157:H7 in brain±heart infusion broth incubated at 37 or158C in the presence of individual and combinations of competing micro£ora. Broths were inoculated with E. coli O157:H7 (log 10 3Á00 cfu ml 71) and competitors (log 10 4Á00 cfu ml 71) and the initial pH of the broth was either neutral (7Á0) or adjusted to 5Á8 and then sequentially reduced to 4Á8 over 10 h to simulate fermentation conditions. Growth curves were also generated for the competitors in these cultures, including Pseudomonas fragi, Hafnia alvei, Pediococcus acidilactici (pepperoni starter culture) and Brochothrix thermosphacta. Gompertz equations were ¢tted to the data and growth kinetics including lag phase duration, exponential growth rates and maximum population densities (MPD) calculated. In pure culture, the growth parameters for E. coli O157:H7 in neutral pH broths were signi¢cantly di¡erent from those recorded in simulated fermentation broths (P50Á05).The presence of competitors in the broth also had a signi¢cant e¡ect on the growth kinetics of the pathogen. H. alvei signi¢cantly inhibited the growth (lag phase, growth rate and MPD) of E. coli O157:H7 at 378C, neutral pH and outgrew the pathogen under these conditions. In neutral pH cultures, two other competitors, B. thermosphacta and P. acidilactici also inhibited the lag phase of the pathogen but had no e¡ect on the other growth parameters. In simulated fermentation broths, the growth rate of E. coli O157:H7 was consistently slower and the MPD lower in the presence of a competitive micro£ora than when grown individually. At158C, only one competitor, P. fragi signi¢cantly inhibited the lag phase of the pathogen. The implications of these ¢ndings for food safety are discussed.","downloadable_attachments":[{"id":70013013,"asset_id":53043577,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":39077218,"first_name":"Richard","last_name":"Whiting","domain_name":"independent","page_name":"WhitingRichard","display_name":"Richard Whiting","profile_url":"https://independent.academia.edu/WhitingRichard?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":true},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":35865,"name":"Growth Kinetics","url":"https://www.academia.edu/Documents/in/Growth_Kinetics?f_ri=31632"},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632"},{"id":83128,"name":"Escherichia coli","url":"https://www.academia.edu/Documents/in/Escherichia_coli?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":162645,"name":"Population Density","url":"https://www.academia.edu/Documents/in/Population_Density?f_ri=31632"},{"id":511994,"name":"Exponential Growth","url":"https://www.academia.edu/Documents/in/Exponential_Growth?f_ri=31632"},{"id":533274,"name":"Growth rate","url":"https://www.academia.edu/Documents/in/Growth_rate?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":881846,"name":"Starter Culture","url":"https://www.academia.edu/Documents/in/Starter_Culture?f_ri=31632"},{"id":1582364,"name":"Growth Curve","url":"https://www.academia.edu/Documents/in/Growth_Curve?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_48919108" data-work_id="48919108" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/48919108/Effect_of_freezing_irradiation_and_frozen_storage_on_survival_of_Salmonella_in_concentrated_orange_juice">Effect of freezing, irradiation, and frozen storage on survival of Salmonella in concentrated orange juice</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Six strains of Salmonella (Anatum F4317, Dublin 15480, Enteritidis 13076, Enteritidis WY15159, Stanley H0588, and Typhimurium 14028) were individually inoculated into orange juice concentrate (OJC) and frozen to -20 degrees C. The frozen... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_48919108" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Six strains of Salmonella (Anatum F4317, Dublin 15480, Enteritidis 13076, Enteritidis WY15159, Stanley H0588, and Typhimurium 14028) were individually inoculated into orange juice concentrate (OJC) and frozen to -20 degrees C. The frozen samples were treated with 0 (nonirradiated), 0.5, 1.0, or 2.0 kGy of gamma radiation and held frozen for 1 h, and the surviving bacterial population was assessed. The strains showed significant variability in their response to freezing and to freezing in combination with irradiation. The response was dose dependent. Relative to the nonfrozen, nonirradiated control, the reduction following the highest dose (2.0 kGy) ranged from 1.29 log CFU/ml (Salmonella Typhimurium) to 2.17 log CFU/ml (Salmonella Stanley). Samples of OJC inoculated with Salmonella Enteritidis WY15159 and irradiated were stored at -20 degrees C for 1, 2, 7, or 14 days, and the surviving population was determined. Relative to the nonfrozen, nonirradiated control, after 14 days, the p...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/48919108" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="215ce3fdbefb44e6843246dfb224ac96" rel="nofollow" data-download="{"attachment_id":67323913,"asset_id":48919108,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67323913/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35408126" href="https://independent.academia.edu/BrendanNiemira">Brendan Niemira</a><script data-card-contents-for-user="35408126" type="text/json">{"id":35408126,"first_name":"Brendan","last_name":"Niemira","domain_name":"independent","page_name":"BrendanNiemira","display_name":"Brendan Niemira","profile_url":"https://independent.academia.edu/BrendanNiemira?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_48919108 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="48919108"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 48919108, container: ".js-paper-rank-work_48919108", }); 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$(".js-view-count[data-work-id=48919108]").text(description); $(".js-view-count-work_48919108").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_48919108").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="48919108"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="22998" rel="nofollow" href="https://www.academia.edu/Documents/in/Gamma_Rays">Gamma Rays</a>, <script data-card-contents-for-ri="22998" type="text/json">{"id":22998,"name":"Gamma Rays","url":"https://www.academia.edu/Documents/in/Gamma_Rays?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="220614" rel="nofollow" href="https://www.academia.edu/Documents/in/Citrus">Citrus</a><script data-card-contents-for-ri="220614" type="text/json">{"id":220614,"name":"Citrus","url":"https://www.academia.edu/Documents/in/Citrus?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=48919108]'), work: {"id":48919108,"title":"Effect of freezing, irradiation, and frozen storage on survival of Salmonella in concentrated orange juice","created_at":"2021-05-14T11:46:12.087-07:00","url":"https://www.academia.edu/48919108/Effect_of_freezing_irradiation_and_frozen_storage_on_survival_of_Salmonella_in_concentrated_orange_juice?f_ri=31632","dom_id":"work_48919108","summary":"Six strains of Salmonella (Anatum F4317, Dublin 15480, Enteritidis 13076, Enteritidis WY15159, Stanley H0588, and Typhimurium 14028) were individually inoculated into orange juice concentrate (OJC) and frozen to -20 degrees C. The frozen samples were treated with 0 (nonirradiated), 0.5, 1.0, or 2.0 kGy of gamma radiation and held frozen for 1 h, and the surviving bacterial population was assessed. The strains showed significant variability in their response to freezing and to freezing in combination with irradiation. The response was dose dependent. Relative to the nonfrozen, nonirradiated control, the reduction following the highest dose (2.0 kGy) ranged from 1.29 log CFU/ml (Salmonella Typhimurium) to 2.17 log CFU/ml (Salmonella Stanley). Samples of OJC inoculated with Salmonella Enteritidis WY15159 and irradiated were stored at -20 degrees C for 1, 2, 7, or 14 days, and the surviving population was determined. Relative to the nonfrozen, nonirradiated control, after 14 days, the p...","downloadable_attachments":[{"id":67323913,"asset_id":48919108,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35408126,"first_name":"Brendan","last_name":"Niemira","domain_name":"independent","page_name":"BrendanNiemira","display_name":"Brendan Niemira","profile_url":"https://independent.academia.edu/BrendanNiemira?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":22998,"name":"Gamma Rays","url":"https://www.academia.edu/Documents/in/Gamma_Rays?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":220614,"name":"Citrus","url":"https://www.academia.edu/Documents/in/Citrus?f_ri=31632","nofollow":true},{"id":257897,"name":"Salmonella","url":"https://www.academia.edu/Documents/in/Salmonella?f_ri=31632"},{"id":302971,"name":"Beverages","url":"https://www.academia.edu/Documents/in/Beverages?f_ri=31632"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=31632"},{"id":530204,"name":"Food irradiation","url":"https://www.academia.edu/Documents/in/Food_irradiation?f_ri=31632"},{"id":1029221,"name":"Freezing","url":"https://www.academia.edu/Documents/in/Freezing?f_ri=31632"},{"id":1393762,"name":"Frozen Foods","url":"https://www.academia.edu/Documents/in/Frozen_Foods?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_33980715" data-work_id="33980715" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/33980715/Moulds_and_ochratoxin_A_on_surfaces_of_artisanal_and_industrial_dry_sausages">Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_33980715" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 mg/kg, respectively.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/33980715" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="46b066a37cda898d7bac79cbdfa1c33c" rel="nofollow" data-download="{"attachment_id":53933658,"asset_id":33980715,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/53933658/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="66607289" href="https://independent.academia.edu/CarloCantoni1">Carlo Cantoni</a><script data-card-contents-for-user="66607289" type="text/json">{"id":66607289,"first_name":"Carlo","last_name":"Cantoni","domain_name":"independent","page_name":"CarloCantoni1","display_name":"Carlo Cantoni","profile_url":"https://independent.academia.edu/CarloCantoni1?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_33980715 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="33980715"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 33980715, container: ".js-paper-rank-work_33980715", }); 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$(".js-view-count[data-work-id=33980715]").text(description); $(".js-view-count-work_33980715").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_33980715").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="33980715"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">21</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="45213" rel="nofollow" href="https://www.academia.edu/Documents/in/Italy">Italy</a><script data-card-contents-for-ri="45213" type="text/json">{"id":45213,"name":"Italy","url":"https://www.academia.edu/Documents/in/Italy?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=33980715]'), work: {"id":33980715,"title":"Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages","created_at":"2017-07-21T02:04:25.212-07:00","url":"https://www.academia.edu/33980715/Moulds_and_ochratoxin_A_on_surfaces_of_artisanal_and_industrial_dry_sausages?f_ri=31632","dom_id":"work_33980715","summary":"The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 mg/kg, respectively.","downloadable_attachments":[{"id":53933658,"asset_id":33980715,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":66607289,"first_name":"Carlo","last_name":"Cantoni","domain_name":"independent","page_name":"CarloCantoni1","display_name":"Carlo Cantoni","profile_url":"https://independent.academia.edu/CarloCantoni1?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":45213,"name":"Italy","url":"https://www.academia.edu/Documents/in/Italy?f_ri=31632","nofollow":true},{"id":49161,"name":"Safety","url":"https://www.academia.edu/Documents/in/Safety?f_ri=31632"},{"id":54961,"name":"Growth","url":"https://www.academia.edu/Documents/in/Growth?f_ri=31632"},{"id":57433,"name":"Seasonality","url":"https://www.academia.edu/Documents/in/Seasonality?f_ri=31632"},{"id":89724,"name":"Mycotoxins","url":"https://www.academia.edu/Documents/in/Mycotoxins?f_ri=31632"},{"id":99837,"name":"Surface","url":"https://www.academia.edu/Documents/in/Surface?f_ri=31632"},{"id":129447,"name":"Drying","url":"https://www.academia.edu/Documents/in/Drying?f_ri=31632"},{"id":215544,"name":"Secondary Metabolites","url":"https://www.academia.edu/Documents/in/Secondary_Metabolites?f_ri=31632"},{"id":320544,"name":"Penicillium","url":"https://www.academia.edu/Documents/in/Penicillium?f_ri=31632"},{"id":419370,"name":"Swine","url":"https://www.academia.edu/Documents/in/Swine?f_ri=31632"},{"id":475800,"name":"Mycotoxin","url":"https://www.academia.edu/Documents/in/Mycotoxin?f_ri=31632"},{"id":563149,"name":"Health risk","url":"https://www.academia.edu/Documents/in/Health_risk?f_ri=31632"},{"id":570860,"name":"Food Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":596270,"name":"Mould","url":"https://www.academia.edu/Documents/in/Mould?f_ri=31632"},{"id":613764,"name":"Meat products","url":"https://www.academia.edu/Documents/in/Meat_products?f_ri=31632"},{"id":2209812,"name":"Ochratoxin A","url":"https://www.academia.edu/Documents/in/Ochratoxin_A?f_ri=31632"},{"id":2209854,"name":"Ochratoxins","url":"https://www.academia.edu/Documents/in/Ochratoxins?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_3092273" data-work_id="3092273" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/3092273/Significance_of_microbial_biofilms_in_food_industry_a_review">Significance of microbial biofilms in food industry: a review</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Biofilms have been of considerable interest in the context of food hygiene. Of special significance is the ability of microorganisms to attach and grow on food and food-contact surfaces under favourable conditions. Biofilm formation is a... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_3092273" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Biofilms have been of considerable interest in the context of food hygiene. Of special significance is the ability of microorganisms to attach and grow on food and food-contact surfaces under favourable conditions. Biofilm formation is a dynamic process and different mechanisms are involved in their attachment and growth. Extracellular polymeric substances play an important role in the attachment and colonization of microorganisms to food-contact surfaces. Various techniques have been adopted for the proper study and understanding of biofilm attachment and control. If the microorganisms from food-contact surfaces are not completely removed, they may lead to biofilm formation and also increase the biotransfer potential. Therefore, various preventive and control strategies like hygienic plant lay-out and design of equipment, choice of materials, correct use and selection of detergents and disinfectants coupled with physical methods can be suitably applied for controlling biofilm formation on food-contact surfaces. In addition, bacteriocins and enzymes are gaining importance and have an unique potential in the food industry for the effective biocontrol and removal of biofilms. These newer biocontrol strategies are considered important for the maintenance of biofilm-free systems, for quality and safety of foods.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/3092273" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="99d26548c168a1fa844d4e2e6cbca593" rel="nofollow" data-download="{"attachment_id":50469850,"asset_id":3092273,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/50469850/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="3554965" href="https://iictindia.academia.edu/GaneshKumar">Ganesh Kumar</a><script data-card-contents-for-user="3554965" type="text/json">{"id":3554965,"first_name":"Ganesh","last_name":"Kumar","domain_name":"iictindia","page_name":"GaneshKumar","display_name":"Ganesh Kumar","profile_url":"https://iictindia.academia.edu/GaneshKumar?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_3092273 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="3092273"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 3092273, container: ".js-paper-rank-work_3092273", }); 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$(".js-view-count[data-work-id=3092273]").text(description); $(".js-view-count-work_3092273").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_3092273").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="3092273"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">25</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="2187" rel="nofollow" href="https://www.academia.edu/Documents/in/Biofilms">Biofilms</a>, <script data-card-contents-for-ri="2187" type="text/json">{"id":2187,"name":"Biofilms","url":"https://www.academia.edu/Documents/in/Biofilms?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="7523" rel="nofollow" href="https://www.academia.edu/Documents/in/Control">Control</a>, <script data-card-contents-for-ri="7523" type="text/json">{"id":7523,"name":"Control","url":"https://www.academia.edu/Documents/in/Control?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a><script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=3092273]'), work: {"id":3092273,"title":"Significance of microbial biofilms in food industry: a review","created_at":"2013-03-23T22:17:58.222-07:00","url":"https://www.academia.edu/3092273/Significance_of_microbial_biofilms_in_food_industry_a_review?f_ri=31632","dom_id":"work_3092273","summary":"Biofilms have been of considerable interest in the context of food hygiene. Of special significance is the ability of microorganisms to attach and grow on food and food-contact surfaces under favourable conditions. Biofilm formation is a dynamic process and different mechanisms are involved in their attachment and growth. Extracellular polymeric substances play an important role in the attachment and colonization of microorganisms to food-contact surfaces. Various techniques have been adopted for the proper study and understanding of biofilm attachment and control. If the microorganisms from food-contact surfaces are not completely removed, they may lead to biofilm formation and also increase the biotransfer potential. Therefore, various preventive and control strategies like hygienic plant lay-out and design of equipment, choice of materials, correct use and selection of detergents and disinfectants coupled with physical methods can be suitably applied for controlling biofilm formation on food-contact surfaces. In addition, bacteriocins and enzymes are gaining importance and have an unique potential in the food industry for the effective biocontrol and removal of biofilms. These newer biocontrol strategies are considered important for the maintenance of biofilm-free systems, for quality and safety of foods.","downloadable_attachments":[{"id":50469850,"asset_id":3092273,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":3554965,"first_name":"Ganesh","last_name":"Kumar","domain_name":"iictindia","page_name":"GaneshKumar","display_name":"Ganesh Kumar","profile_url":"https://iictindia.academia.edu/GaneshKumar?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":2187,"name":"Biofilms","url":"https://www.academia.edu/Documents/in/Biofilms?f_ri=31632","nofollow":true},{"id":7523,"name":"Control","url":"https://www.academia.edu/Documents/in/Control?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":27240,"name":"Prevention","url":"https://www.academia.edu/Documents/in/Prevention?f_ri=31632"},{"id":28505,"name":"Adhesion","url":"https://www.academia.edu/Documents/in/Adhesion?f_ri=31632"},{"id":29149,"name":"Extracellular Matrix","url":"https://www.academia.edu/Documents/in/Extracellular_Matrix?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":65788,"name":"Biofilm","url":"https://www.academia.edu/Documents/in/Biofilm?f_ri=31632"},{"id":73429,"name":"Bacteriocins","url":"https://www.academia.edu/Documents/in/Bacteriocins?f_ri=31632"},{"id":99837,"name":"Surface","url":"https://www.academia.edu/Documents/in/Surface?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":115151,"name":"Microbial genetic and drug resistance","url":"https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance?f_ri=31632"},{"id":133177,"name":"Temperature","url":"https://www.academia.edu/Documents/in/Temperature?f_ri=31632"},{"id":201203,"name":"Hygiene","url":"https://www.academia.edu/Documents/in/Hygiene?f_ri=31632"},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry?f_ri=31632"},{"id":221185,"name":"Disinfection","url":"https://www.academia.edu/Documents/in/Disinfection?f_ri=31632"},{"id":225124,"name":"Bacteriocin","url":"https://www.academia.edu/Documents/in/Bacteriocin?f_ri=31632"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=31632"},{"id":264953,"name":"Microorganism","url":"https://www.academia.edu/Documents/in/Microorganism?f_ri=31632"},{"id":517443,"name":"Infection prevention and control","url":"https://www.academia.edu/Documents/in/Infection_prevention_and_control?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":957423,"name":"Decontamination","url":"https://www.academia.edu/Documents/in/Decontamination?f_ri=31632"},{"id":1109980,"name":"Bacterial Adhesion","url":"https://www.academia.edu/Documents/in/Bacterial_Adhesion?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_12894352" data-work_id="12894352" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/12894352/Date_Palm_Sap_Linked_to_Nipah_Virus_Outbreak_in_Bangladesh_2008">Date Palm Sap Linked to Nipah Virus Outbreak in Bangladesh, 2008</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Introduction: We investigated a cluster of patients with encephalitis in the Manikgonj and Rajbari Districts of Bangladesh in February 2008 to determine the etiology and risk factors for disease. Methods: We classified persons as... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_12894352" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Introduction: We investigated a cluster of patients with encephalitis in the Manikgonj and Rajbari Districts of Bangladesh in February 2008 to determine the etiology and risk factors for disease. Methods: We classified persons as confirmed Nipah cases by the presence of immunoglobulin M antibodies against Nipah virus (NiV), or by the presence of NiV RNA or by isolation of NiV from cerebrospinal fluid or throat swabs who had onset of symptoms between February 6 and March 10, 2008. We classified persons as probable cases if they reported fever with convulsions or altered mental status, who resided in the outbreak areas during that period, and who died before serum samples were collected. For the case-control study, we compared both confirmed and probable Nipah case-patients to controls, who were free from illness during the reference period. We used motion-sensor-infrared cameras to observe bat's contact of date palm sap. Results: We identified four confirmed and six probable case-patients, nine (90%) of whom died. The median age of the cases was 10 years; eight were males. The outbreak occurred simultaneously in two communities that were 44 km apart and separated by a river. Drinking raw date palm sap 2-12 days before illness onset was the only risk factor most strongly associated with the illness (adjusted odds ratio 25, 95% confidence intervals 3.3-N, p < 0.001). Case-patients reported no history of physical contact with bats, though community members often reported seeing bats. Infrared camera photographs showed that Pteropus bats frequently visited date palm trees in those communities where sap was collected for human consumption. Conclusion: This is the second Nipah outbreak in Bangladesh where date palm sap has been implicated as the vehicle of transmission. Fresh date palm sap should not be drunk, unless effective steps have been taken to prevent bat access to the sap during collection.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/12894352" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="fca8399a81fd77abc922704de3b2ef28" rel="nofollow" data-download="{"attachment_id":45862355,"asset_id":12894352,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45862355/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32045380" href="https://ibm.academia.edu/MahmudurRahmanPhD">Mahmudur Rahman, Ph.D.</a><script data-card-contents-for-user="32045380" type="text/json">{"id":32045380,"first_name":"Mahmudur","last_name":"Rahman, Ph.D.","domain_name":"ibm","page_name":"MahmudurRahmanPhD","display_name":"Mahmudur Rahman, Ph.D.","profile_url":"https://ibm.academia.edu/MahmudurRahmanPhD?f_ri=31632","photo":"https://0.academia-photos.com/32045380/11242613/12544109/s65_mahmudur.rahman_ph.d..jpg"}</script></span></span></li><li class="js-paper-rank-work_12894352 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="12894352"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 12894352, container: ".js-paper-rank-work_12894352", }); 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$(".js-view-count[data-work-id=12894352]").text(description); $(".js-view-count-work_12894352").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_12894352").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="12894352"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="7605" rel="nofollow" href="https://www.academia.edu/Documents/in/Vector-Borne_Disease">Vector-Borne Disease</a>, <script data-card-contents-for-ri="7605" type="text/json">{"id":7605,"name":"Vector-Borne Disease","url":"https://www.academia.edu/Documents/in/Vector-Borne_Disease?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="18895" rel="nofollow" href="https://www.academia.edu/Documents/in/Bangladesh">Bangladesh</a>, <script data-card-contents-for-ri="18895" type="text/json">{"id":18895,"name":"Bangladesh","url":"https://www.academia.edu/Documents/in/Bangladesh?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="22506" rel="nofollow" href="https://www.academia.edu/Documents/in/Adolescent">Adolescent</a>, <script data-card-contents-for-ri="22506" type="text/json">{"id":22506,"name":"Adolescent","url":"https://www.academia.edu/Documents/in/Adolescent?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=12894352]'), work: {"id":12894352,"title":"Date Palm Sap Linked to Nipah Virus Outbreak in Bangladesh, 2008","created_at":"2015-06-09T19:38:46.589-07:00","url":"https://www.academia.edu/12894352/Date_Palm_Sap_Linked_to_Nipah_Virus_Outbreak_in_Bangladesh_2008?f_ri=31632","dom_id":"work_12894352","summary":"Introduction: We investigated a cluster of patients with encephalitis in the Manikgonj and Rajbari Districts of Bangladesh in February 2008 to determine the etiology and risk factors for disease. Methods: We classified persons as confirmed Nipah cases by the presence of immunoglobulin M antibodies against Nipah virus (NiV), or by the presence of NiV RNA or by isolation of NiV from cerebrospinal fluid or throat swabs who had onset of symptoms between February 6 and March 10, 2008. We classified persons as probable cases if they reported fever with convulsions or altered mental status, who resided in the outbreak areas during that period, and who died before serum samples were collected. For the case-control study, we compared both confirmed and probable Nipah case-patients to controls, who were free from illness during the reference period. We used motion-sensor-infrared cameras to observe bat's contact of date palm sap. Results: We identified four confirmed and six probable case-patients, nine (90%) of whom died. The median age of the cases was 10 years; eight were males. The outbreak occurred simultaneously in two communities that were 44 km apart and separated by a river. Drinking raw date palm sap 2-12 days before illness onset was the only risk factor most strongly associated with the illness (adjusted odds ratio 25, 95% confidence intervals 3.3-N, p \u003c 0.001). Case-patients reported no history of physical contact with bats, though community members often reported seeing bats. Infrared camera photographs showed that Pteropus bats frequently visited date palm trees in those communities where sap was collected for human consumption. Conclusion: This is the second Nipah outbreak in Bangladesh where date palm sap has been implicated as the vehicle of transmission. Fresh date palm sap should not be drunk, unless effective steps have been taken to prevent bat access to the sap during collection.","downloadable_attachments":[{"id":45862355,"asset_id":12894352,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32045380,"first_name":"Mahmudur","last_name":"Rahman, Ph.D.","domain_name":"ibm","page_name":"MahmudurRahmanPhD","display_name":"Mahmudur Rahman, Ph.D.","profile_url":"https://ibm.academia.edu/MahmudurRahmanPhD?f_ri=31632","photo":"https://0.academia-photos.com/32045380/11242613/12544109/s65_mahmudur.rahman_ph.d..jpg"}],"research_interests":[{"id":7605,"name":"Vector-Borne Disease","url":"https://www.academia.edu/Documents/in/Vector-Borne_Disease?f_ri=31632","nofollow":true},{"id":18895,"name":"Bangladesh","url":"https://www.academia.edu/Documents/in/Bangladesh?f_ri=31632","nofollow":true},{"id":22506,"name":"Adolescent","url":"https://www.academia.edu/Documents/in/Adolescent?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":64933,"name":"Child","url":"https://www.academia.edu/Documents/in/Child?f_ri=31632"},{"id":120689,"name":"Arecaceae","url":"https://www.academia.edu/Documents/in/Arecaceae?f_ri=31632"},{"id":133057,"name":"Young Adult","url":"https://www.academia.edu/Documents/in/Young_Adult?f_ri=31632"},{"id":176761,"name":"Nipah virus","url":"https://www.academia.edu/Documents/in/Nipah_virus?f_ri=31632"},{"id":192721,"name":"Risk factors","url":"https://www.academia.edu/Documents/in/Risk_factors?f_ri=31632"},{"id":410370,"name":"Public health systems and services research","url":"https://www.academia.edu/Documents/in/Public_health_systems_and_services_research-1?f_ri=31632"},{"id":413195,"name":"Time Factors","url":"https://www.academia.edu/Documents/in/Time_Factors?f_ri=31632"},{"id":620049,"name":"Risk Factors","url":"https://www.academia.edu/Documents/in/Risk_Factors-1?f_ri=31632"},{"id":828727,"name":"Vector Borne Disease","url":"https://www.academia.edu/Documents/in/Vector_Borne_Disease?f_ri=31632"},{"id":1819399,"name":"Case Control Studies","url":"https://www.academia.edu/Documents/in/Case_Control_Studies?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_14062647" data-work_id="14062647" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/14062647/Multiplex_PCR_for_Detection_of_Botulinum_Neurotoxin_Producing_Clostridia_in_Clinical_Food_and_Environmental_Samples">Multiplex PCR for Detection of Botulinum Neurotoxin-Producing Clostridia in Clinical, Food, and Environmental Samples</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Botulinum neurotoxin (BoNT), the most toxic substance known, is produced by the spore-forming bacterium Clostridium botulinum and, in rare cases, also by some strains of Clostridium butyricum and Clostridium baratii. The standard... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_14062647" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Botulinum neurotoxin (BoNT), the most toxic substance known, is produced by the spore-forming bacterium Clostridium botulinum and, in rare cases, also by some strains of Clostridium butyricum and Clostridium baratii. The standard procedure for definitive detection of BoNT-producing clostridia is a culture method combined with neurotoxin detection using a standard mouse bioassay (SMB). The SMB is highly sensitive and specific, but it is expensive and time-consuming and there are ethical concerns due to use of laboratory animals. PCR provides a rapid alternative for initial screening for BoNT-producing clostridia. In this study, a previously described multiplex PCR assay was modified to detect all type A, B, E, and F neurotoxin genes in isolated strains and in clinical, food, environmental samples. This assay includes an internal amplification control. The effectiveness of the multiplex PCR method for detecting clostridia possessing type A, B, E, and F neurotoxin genes was evaluated by direct comparison with the SMB. This method showed 100% inclusivity and 100% exclusivity when 182 BoNT-producing clostridia and 21 other bacterial strains were used. The relative accuracy of the multiplex PCR and SMB was evaluated using 532 clinical, food, and environmental samples and was estimated to be 99.2%. The multiplex PCR was also used to investigate 110 freshly collected food and environmental samples, and 4 of the 110 samples (3.6%) were positive for BoNT-encoding genes.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/14062647" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="af746f7bc88c596a2a975de62b685937" rel="nofollow" data-download="{"attachment_id":44646203,"asset_id":14062647,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/44646203/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33080449" href="https://iss-it.academia.edu/DarioMedici">Dario Medici</a><script data-card-contents-for-user="33080449" type="text/json">{"id":33080449,"first_name":"Dario","last_name":"Medici","domain_name":"iss-it","page_name":"DarioMedici","display_name":"Dario Medici","profile_url":"https://iss-it.academia.edu/DarioMedici?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_14062647 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="14062647"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 14062647, container: ".js-paper-rank-work_14062647", }); });</script></li><li class="js-percentile-work_14062647 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 14062647; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_14062647"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_14062647 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="14062647"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 14062647; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=14062647]").text(description); $(".js-view-count-work_14062647").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_14062647").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="14062647"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">14</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="1444" rel="nofollow" href="https://www.academia.edu/Documents/in/Environmental_microbiology">Environmental microbiology</a>, <script data-card-contents-for-ri="1444" type="text/json">{"id":1444,"name":"Environmental microbiology","url":"https://www.academia.edu/Documents/in/Environmental_microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" rel="nofollow" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="84760" rel="nofollow" href="https://www.academia.edu/Documents/in/Mice">Mice</a><script data-card-contents-for-ri="84760" type="text/json">{"id":84760,"name":"Mice","url":"https://www.academia.edu/Documents/in/Mice?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=14062647]'), work: {"id":14062647,"title":"Multiplex PCR for Detection of Botulinum Neurotoxin-Producing Clostridia in Clinical, Food, and Environmental Samples","created_at":"2015-07-15T00:15:17.464-07:00","url":"https://www.academia.edu/14062647/Multiplex_PCR_for_Detection_of_Botulinum_Neurotoxin_Producing_Clostridia_in_Clinical_Food_and_Environmental_Samples?f_ri=31632","dom_id":"work_14062647","summary":"Botulinum neurotoxin (BoNT), the most toxic substance known, is produced by the spore-forming bacterium Clostridium botulinum and, in rare cases, also by some strains of Clostridium butyricum and Clostridium baratii. The standard procedure for definitive detection of BoNT-producing clostridia is a culture method combined with neurotoxin detection using a standard mouse bioassay (SMB). The SMB is highly sensitive and specific, but it is expensive and time-consuming and there are ethical concerns due to use of laboratory animals. PCR provides a rapid alternative for initial screening for BoNT-producing clostridia. In this study, a previously described multiplex PCR assay was modified to detect all type A, B, E, and F neurotoxin genes in isolated strains and in clinical, food, environmental samples. This assay includes an internal amplification control. The effectiveness of the multiplex PCR method for detecting clostridia possessing type A, B, E, and F neurotoxin genes was evaluated by direct comparison with the SMB. This method showed 100% inclusivity and 100% exclusivity when 182 BoNT-producing clostridia and 21 other bacterial strains were used. The relative accuracy of the multiplex PCR and SMB was evaluated using 532 clinical, food, and environmental samples and was estimated to be 99.2%. The multiplex PCR was also used to investigate 110 freshly collected food and environmental samples, and 4 of the 110 samples (3.6%) were positive for BoNT-encoding genes.","downloadable_attachments":[{"id":44646203,"asset_id":14062647,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33080449,"first_name":"Dario","last_name":"Medici","domain_name":"iss-it","page_name":"DarioMedici","display_name":"Dario Medici","profile_url":"https://iss-it.academia.edu/DarioMedici?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1444,"name":"Environmental microbiology","url":"https://www.academia.edu/Documents/in/Environmental_microbiology?f_ri=31632","nofollow":true},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":84760,"name":"Mice","url":"https://www.academia.edu/Documents/in/Mice?f_ri=31632","nofollow":true},{"id":96502,"name":"Applied","url":"https://www.academia.edu/Documents/in/Applied?f_ri=31632"},{"id":100290,"name":"Laboratory Animals","url":"https://www.academia.edu/Documents/in/Laboratory_Animals?f_ri=31632"},{"id":107664,"name":"Applied Environmental Microbiology","url":"https://www.academia.edu/Documents/in/Applied_Environmental_Microbiology?f_ri=31632"},{"id":118339,"name":"Polymerase Chain Reaction","url":"https://www.academia.edu/Documents/in/Polymerase_Chain_Reaction?f_ri=31632"},{"id":191520,"name":"multiplex PCR","url":"https://www.academia.edu/Documents/in/multiplex_PCR?f_ri=31632"},{"id":239480,"name":"Neurotoxins","url":"https://www.academia.edu/Documents/in/Neurotoxins?f_ri=31632"},{"id":809882,"name":"Base Sequence","url":"https://www.academia.edu/Documents/in/Base_Sequence?f_ri=31632"},{"id":901876,"name":"Sensitivity and Specificity","url":"https://www.academia.edu/Documents/in/Sensitivity_and_Specificity?f_ri=31632"},{"id":1109769,"name":"Biological Assay","url":"https://www.academia.edu/Documents/in/Biological_Assay?f_ri=31632"},{"id":1292672,"name":"Clostridium","url":"https://www.academia.edu/Documents/in/Clostridium?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_18487988" data-work_id="18487988" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/18487988/Sulphur_dioxide_affects_culturability_and_volatile_phenol_production_by_Brettanomyces_Dekkera_bruxellensis">Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The effect of different sulphur dioxide concentrations on culturability and viability of seven strains of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO 2 among strains was... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_18487988" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The effect of different sulphur dioxide concentrations on culturability and viability of seven strains of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO 2 among strains was detected. Sulphur dioxide induced a viable but non culturable (VBNC) state in all the strains. The greater percentage of VBNC cells were identified for five strains at molecular SO 2 concentrations of 0.2 mg/L and for two strains at the concentration of 0.4 mg/L. Vinyl phenols were detected in media containing VBNC or not viable B. bruxellensis, suggesting that its spoilage metabolism could be maintained during wine storage. Overall, this study indicates that SO 2 is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO 2 on the metabolism of this yeast in wine spoilage.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/18487988" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="2411a49e955f16f50284da262b7d9f9b" rel="nofollow" data-download="{"attachment_id":40090406,"asset_id":18487988,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/40090406/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="38334753" href="https://pisa.academia.edu/MonicaAgnolucci">Monica Agnolucci</a><script data-card-contents-for-user="38334753" type="text/json">{"id":38334753,"first_name":"Monica","last_name":"Agnolucci","domain_name":"pisa","page_name":"MonicaAgnolucci","display_name":"Monica Agnolucci","profile_url":"https://pisa.academia.edu/MonicaAgnolucci?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_18487988 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="18487988"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 18487988, container: ".js-paper-rank-work_18487988", }); 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$(".js-view-count[data-work-id=18487988]").text(description); $(".js-view-count-work_18487988").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_18487988").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="18487988"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" rel="nofollow" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" rel="nofollow" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" rel="nofollow" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true}</script><a class="InlineList-item-text" data-has-card-for-ri="38516" rel="nofollow" href="https://www.academia.edu/Documents/in/Wine">Wine</a><script data-card-contents-for-ri="38516" type="text/json">{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine?f_ri=31632","nofollow":true}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=18487988]'), work: {"id":18487988,"title":"Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis","created_at":"2015-11-16T23:20:23.875-08:00","url":"https://www.academia.edu/18487988/Sulphur_dioxide_affects_culturability_and_volatile_phenol_production_by_Brettanomyces_Dekkera_bruxellensis?f_ri=31632","dom_id":"work_18487988","summary":"The effect of different sulphur dioxide concentrations on culturability and viability of seven strains of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO 2 among strains was detected. Sulphur dioxide induced a viable but non culturable (VBNC) state in all the strains. The greater percentage of VBNC cells were identified for five strains at molecular SO 2 concentrations of 0.2 mg/L and for two strains at the concentration of 0.4 mg/L. Vinyl phenols were detected in media containing VBNC or not viable B. bruxellensis, suggesting that its spoilage metabolism could be maintained during wine storage. Overall, this study indicates that SO 2 is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO 2 on the metabolism of this yeast in wine spoilage.","downloadable_attachments":[{"id":40090406,"asset_id":18487988,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":38334753,"first_name":"Monica","last_name":"Agnolucci","domain_name":"pisa","page_name":"MonicaAgnolucci","display_name":"Monica Agnolucci","profile_url":"https://pisa.academia.edu/MonicaAgnolucci?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":true},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine?f_ri=31632","nofollow":true},{"id":347988,"name":"Phenols","url":"https://www.academia.edu/Documents/in/Phenols?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":722449,"name":"Physiological Stress Markers","url":"https://www.academia.edu/Documents/in/Physiological_Stress_Markers?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":1327853,"name":"Sulfur Dioxide","url":"https://www.academia.edu/Documents/in/Sulfur_Dioxide?f_ri=31632"},{"id":1747219,"name":"Brettanomyces","url":"https://www.academia.edu/Documents/in/Brettanomyces?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_16898438" data-work_id="16898438" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/16898438/Exploiting_Bifidobacterium_genomes_The_molecular_basis_of_stress_response">Exploiting Bifidobacterium genomes: The molecular basis of stress response</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Bifidobacteria represent important human commensals because of their perceived contribution to the maintenance of a balanced gastro intestinal tract (GIT). In recent years bifidobacteria have drawn much scientific attention because of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16898438" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Bifidobacteria represent important human commensals because of their perceived contribution to the maintenance of a balanced gastro intestinal tract (GIT). In recent years bifidobacteria have drawn much scientific attention because of their use as live bacteria in numerous food preparations with various health-related claims. For such reasons these bacteria constitute a growing area of interest with respect to genomics, molecular biology and genetics. This review will discuss the current knowledge on the molecular players that allow bifidobacteria to contend with heat-, osmotic-, bile-and acidic stress. Here, we describe the principal molecular chaperones involved in such stresses, as well as their use as phylogenetic markers for gaining insight into the evolutionary history of high G+C Gram positive bacteria.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16898438" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="98d4583846f59e21ffffb210f9d18444" rel="nofollow" data-download="{"attachment_id":42378363,"asset_id":16898438,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42378363/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32392923" href="https://ucc-ie.academia.edu/DouweVanSinderen">Douwe Van Sinderen</a><script data-card-contents-for-user="32392923" type="text/json">{"id":32392923,"first_name":"Douwe Van","last_name":"Sinderen","domain_name":"ucc-ie","page_name":"DouweVanSinderen","display_name":"Douwe Van Sinderen","profile_url":"https://ucc-ie.academia.edu/DouweVanSinderen?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_16898438 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="16898438"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 16898438, container: ".js-paper-rank-work_16898438", }); 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In recent years bifidobacteria have drawn much scientific attention because of their use as live bacteria in numerous food preparations with various health-related claims. For such reasons these bacteria constitute a growing area of interest with respect to genomics, molecular biology and genetics. This review will discuss the current knowledge on the molecular players that allow bifidobacteria to contend with heat-, osmotic-, bile-and acidic stress. Here, we describe the principal molecular chaperones involved in such stresses, as well as their use as phylogenetic markers for gaining insight into the evolutionary history of high G+C Gram positive bacteria.","downloadable_attachments":[{"id":42378363,"asset_id":16898438,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32392923,"first_name":"Douwe Van","last_name":"Sinderen","domain_name":"ucc-ie","page_name":"DouweVanSinderen","display_name":"Douwe Van Sinderen","profile_url":"https://ucc-ie.academia.edu/DouweVanSinderen?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":156,"name":"Genetics","url":"https://www.academia.edu/Documents/in/Genetics?f_ri=31632","nofollow":true},{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":true},{"id":2513,"name":"Molecular Biology","url":"https://www.academia.edu/Documents/in/Molecular_Biology?f_ri=31632","nofollow":true},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":true},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":48981,"name":"Molecular chaperones","url":"https://www.academia.edu/Documents/in/Molecular_chaperones?f_ri=31632"},{"id":98707,"name":"Stress response","url":"https://www.academia.edu/Documents/in/Stress_response?f_ri=31632"},{"id":165465,"name":"Evolutionary History","url":"https://www.academia.edu/Documents/in/Evolutionary_History?f_ri=31632"},{"id":237568,"name":"Gram Positive Bacteria","url":"https://www.academia.edu/Documents/in/Gram_Positive_Bacteria?f_ri=31632"},{"id":336223,"name":"Digestive System","url":"https://www.academia.edu/Documents/in/Digestive_System?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":588751,"name":"Heat Shock Proteins","url":"https://www.academia.edu/Documents/in/Heat_Shock_Proteins?f_ri=31632"},{"id":1274629,"name":"Area of Interest","url":"https://www.academia.edu/Documents/in/Area_of_Interest?f_ri=31632"},{"id":1293961,"name":"Bifidobacterium","url":"https://www.academia.edu/Documents/in/Bifidobacterium?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_23567988" data-work_id="23567988" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/23567988/Antioxidant_and_antifungal_activity_of_Verbena_officinalis_L_leaves">Antioxidant and antifungal activity of Verbena officinalis L. leaves</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The scavenging activity against DPPH (1,1-diphenil-2-picrylhydrazyl) radical and the antifungal effect against chloroform, ethyl acetate and 50% methanolic extracts of Verbena officinalis leaves were investigated. The activity of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_23567988" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The scavenging activity against DPPH (1,1-diphenil-2-picrylhydrazyl) radical and the antifungal effect against chloroform, ethyl acetate and 50% methanolic extracts of Verbena officinalis leaves were investigated. The activity of different fractions of 50% methanolic extract and some isolated compounds were also investigated. The results suggest that 50% methanolic extract and caffeoyl derivatives could potentially be considered as excellent and readily available sources of natural antifungal and antioxidant compounds.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/23567988" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="77960a3f869de8befe723c4771c14033" rel="nofollow" data-download="{"attachment_id":43992863,"asset_id":23567988,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43992863/download_file?st=MTc0MDU5OTA1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="45601113" href="https://unav.academia.edu/Mar%C3%ADaCalvo">María Calvo</a><script data-card-contents-for-user="45601113" type="text/json">{"id":45601113,"first_name":"María","last_name":"Calvo","domain_name":"unav","page_name":"MaríaCalvo","display_name":"María Calvo","profile_url":"https://unav.academia.edu/Mar%C3%ADaCalvo?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_23567988 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="23567988"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 23567988, container: ".js-paper-rank-work_23567988", }); 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