Article
Biotechnology & Applied Microbiology
Eva Orizano-Ponce, Cielo Char, Francisco Sepulveda, Jaime Ortiz-Viedma
Summary: The use of natural antimicrobials to thermosensitize E. coli can increase heat sensitivity and allow for reduced thermal processing intensity, resulting in clean label, high-quality juices with maintained microbiota levels.
Article
Food Science & Technology
Shinya Doto, Hiroki Abe, Kento Koyama, Shigenobu Koseki
Summary: This study aimed to develop a thermal inactivation prediction model for B. simplex using Bayesian inference to express the uncertainty of the prediction error as a probability distribution. While the model was valid for real food like meat sauce, it was not effective for fat- or sugar-rich sauces like carbonara and Japanese cooked beef stew.
Article
Food Science & Technology
P. Preetha, R. Pandiselvam, N. Varadharaju, Z. John Kennedy, M. Balakrishnan, Anjineyulu Kothakota
Summary: The inactivation kinetics of Escherichia coli in liquid foods using a pulsed light system was investigated, showing that pulsed light can effectively reduce bacterial colonies, with the Weibull model being the most suitable for predicting the survival curves of E. coli.
Article
Veterinary Sciences
W. J. M. Landman, G. J. Buter, R. Dijkman, J. H. H. van Eck
Summary: Fourteen genetically different chicken Escherichia coli strains were biotyped in hens to examine their ability to induce E. coli peritonitis syndrome (EPS). Strains from bone marrow and pericardium were found to be associated with EPS, while strains from other sources were not. The embryo lethality test showed good reproducibility and can be considered a useful alternative for biotyping E. coli in productive hens.
Article
Food Science & Technology
Shadieh Mohammadi, Javad Aliakbarlu, Hossein Tajik, Leila Manafi, Negar Mortazavi
Summary: This study evaluated the potential of Lactobacillus reuteri or Lactobacillus casei combined with black pepper extract and ethylenediamine tetraacetic acid for controlling the growth of E. coli O157:H7 and improving the quality of ground beef. The results showed that the combination of L. casei with black pepper extract and EDTA had the strongest antibacterial effect and significantly reduced bacterial counts and lipid oxidation in ground beef, while improving sensory quality.
Review
Genetics & Heredity
Shan Tang, Birkan Gokbag, Kunjie Fan, Shuai Shao, Yang Huo, Xue Wu, Lijun Cheng, Lang Li
Summary: Synthetic lethality refers to the interaction of two genes that leads to cell or organism death when both are perturbed, but does not affect viability when only one gene is altered. The exploration of experimental technologies and predictive models in studying synthetic lethal gene pairs contribute to our understanding of cancer biology and the development of cancer therapies.
FRONTIERS IN GENETICS
(2022)
Article
Thermodynamics
Haoran Liu, Jiaqi Yu, Ruzhu Wang
Summary: Thermal management is a major challenge in electronics, and this paper proposes a general temperature control framework for commercial laptops based on a model predictive control algorithm. The proposed algorithm achieves about 10-20% higher performance index compared to the widely used look-up table method in different test scenarios.
Article
Veterinary Sciences
Aklilu Feleke Haile, Silvia Alonso, Nega Berhe, Tizeta Bekele Atoma, Prosper N. Boyaka, Delia Grace
Summary: This study estimated the prevalence and antimicrobial resistance of Escherichia coli O157:H7 in raw beef sold in butcher shops in Addis Ababa, Ethiopia. Out of the 384 samples examined, 3.64% carried E. coli O157:H7, with 57.14% of the isolates showing resistance to three or more antimicrobial agents. Thus, stricter monitoring of antimicrobial use and further studies on contamination sources and risk mitigation strategies are needed.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Microbiology
Xiaohong Wei, Amlan Aggrawal, Ronald F. Bond, Edward R. Atwill
Summary: This study examined the impact of distance from beef cattle feedlots, environmental factors, and climate on the presence of airborne bacterial indicators and pathogens. Air samples were collected from five feedlots over a 6-month period, and tested for the presence of E. coli O157, non-O157-Shiga toxin-producing E. coli (STEC), Salmonella, and E. coli. Although no bacterial pathogens were detected, E. coli was found in 16.7% of the samples, with a mean concentration of 0.17 CFU/6000 L air. Logistic regression analysis revealed a higher likelihood of E. coli presence in samples closer to the feedlots, as well as associations with meteorological factors and dust-generating activities. This study provides valuable data for future revisions of produce-safety guidance.
Article
Automation & Control Systems
Guanru Pan, Ruchuan Ou, Timm Faulwasser
Summary: Data-driven stochastic predictive control scheme is proposed for LTI systems subject to unbounded additive process disturbances. A data-driven surrogate optimal control problem is constructed using a stochastic extension of the fundamental lemma and leveraging polynomial chaos expansions. Sufficient conditions for recursive feasibility and stability of the proposed scheme are provided, along with an online selection strategy of the initial condition. Numerical examples illustrate the efficacy and closed-loop properties of the proposed scheme for process disturbances governed by different distributions.
INTERNATIONAL JOURNAL OF ROBUST AND NONLINEAR CONTROL
(2023)
Article
Food Science & Technology
Omar A. Al-Mahmood, Angela M. Fraser
Summary: The aim of this study was to estimate the prevalence of pathogenic bacteria on halal beef carcasses and environmental surfaces in two halal beef slaughterhouses in the United States. The results showed that Salmonella spp. and E. coli non-O157 were present in the pre- and post-evisceration samples of the halal beef slaughterhouses. Salmonella spp. was also detected in the slaughter hall floor and offal's table samples, while E. coli O157:H7 was not found in any sample.
Article
Biotechnology & Applied Microbiology
H. Bishop, J. Evans, J. Eze, C. Webster, R. W. Humphry, R. Beattie, J. White, J. Couper, L. Allison, D. Brown, S. C. Tongue
Summary: A survey on the microbial quality and prevalence of food-related hazards of fresh beef mince in retail outlets in Scotland revealed a low prevalence of pathogens and antimicrobial resistance. Ongoing consumer food safety education is required to mitigate the residual public health risk.
JOURNAL OF FOOD PROTECTION
(2022)
Article
Energy & Fuels
Andrea Pozzi, Davide M. Raimondo
Summary: This paper proposes the use of stochastic MPC for optimal charging of a Li-ion battery pack to account for parameter uncertainties. The results highlight the advantages of stochastic MPC over deterministic MPC in different scenarios.
JOURNAL OF ENERGY STORAGE
(2022)
Article
Biochemistry & Molecular Biology
Anna Kaczmarek, Malgorzata Muzolf-Panek
Summary: The study aimed to develop and compare predictive models of lipid oxidation in minced raw beef meat with selected plant extracts expressed as TBARS value changes. The increase in lipid oxidation with storage time and temperature varied depending on the plant extract added, with the highest increase in the control sample. The temperature dependency of lipid oxidation was adequately modeled by the Arrhenius and log-logistic equations, with high R-2 coefficients calculated for all extracts.
Article
Thermodynamics
Xiangbo Cui, Tete Hu
Summary: An effective battery thermal management (BTM) strategy based on thermoelectric cooler (TEC) is proposed in this paper to regulate the battery temperature and reduce energy consumption. The proposed method combines the TEC model and distributed battery thermal model, and utilizes a neural network observer to compensate for model uncertainty. Nonlinear model predictive control (NMPC) and genetic algorithm (GA) optimization are employed to optimize the cooling process. Experimental results demonstrate the accuracy and effectiveness of the proposed method in controlling the battery temperature under different conditions.
APPLIED THERMAL ENGINEERING
(2023)
Article
Biotechnology & Applied Microbiology
Armarynette Berrios-Rodriguez, Ocen M. Olanya, Brendan A. Niemira, Dike O. Ukuku, Sudarsan Mukhopadhyay, Lynette E. Orellana
Summary: This study evaluated the effects of low-dose gamma radiation on the survival and reduction of Salmonella enterica on produce, finding that irradiation treatments at different temperatures could significantly reduce pathogen populations and decrease the risk of food contamination.
JOURNAL OF FOOD SAFETY
(2022)
Article
Food Science & Technology
Sudarsan Mukhopadhyay, Dike O. Ukuku, Ocen M. Olanya, Kimberly Sokorai, Xuetong Fan
Summary: This study developed a novel intervention technology combining high intensity pulsed light (PL) and aerosolized formic acid (AFA) to inactivate Salmonella and maintain the quality of cherry tomatoes. The combination treatments of PL and AFA showed significant reductions in Salmonella population and inhibited the growth of native microbiota on tomatoes during storage. The quality factors of tomatoes were not significantly affected by the combination treatments, indicating good consumer acceptability.
Correction
Food Science & Technology
Beatriz Nunes Silva, Vasco Cadavez, Pedro Ferreira-Santos, Maria Jose Alves, Isabel C. F. R. Ferreira, Lillian Barros, Jose Antonio Teixeira, Ursula Gonzales-Barron
Article
Food Science & Technology
Dike O. Ukuku, Sudarsan Mukhopadhyay, Ocen M. Olanya, Brendan A. Niemira
Summary: The strength of bacterial attachment on produce surfaces plays a vital role in the development of non-thermal processing interventions for food safety. This study compared the efficacy of different antimicrobial treatments on whole apples and tomatoes, and found that a new antimicrobial solution showed better results in reducing Salmonella populations compared to hydrogen peroxide and chlorine treatments.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Sudarsan Mukhopadhyay, Dike O. O. Ukuku, Tony Jin, Ocen M. M. Olanya, Xuetong Fan
Summary: The study investigated the efficacy of high intensity short time pulsed light (PL) application on Salmonella in packaged cherry tomato. Both direct and packaged PL treatments provided >1 log reduction of the pathogen. Treatment also reduced the populations of other microorganisms. The results suggest that PL treatment can enhance microbial safety and reduce contamination in packaged cherry tomato.
JOURNAL OF FOOD SAFETY
(2023)
Article
Food Science & Technology
Beatriz Nunes Silva, Olga Maria Bonilla-Luque, Aricia Possas, Youssef Ezzaky, Abdelkhaleq Elmoslih, Jose Antonio Teixeira, Fouad Achemchem, Antonio Valero, Vasco Cadavez, Ursula Gonzales-Barron
Summary: Diffusion methods and dilution methods are commonly used to evaluate the antimicrobial capacity of extracts and essential oils derived from Origanum, Syzygium aromaticum, and Citrus. The results are reported as inhibition diameters and minimum inhibitory concentrations. Meta-analytical regression models were built to investigate the sources of variability and the correlation between inhibition diameters and minimum inhibitory concentrations. The study found varied bacterial susceptibilities among the extracts and different impacts of plant species and methodology utilized on the measurements obtained.
Article
Food Science & Technology
Beatriz Nunes Silva, Vasco Cadavez, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, Mikel Anibarro-Ortega, Tiane Finimundy, Marina Kostic, Marina Sokovic, Jose Antonio Teixeira, Lillian Barros, Ursula Gonzales-Barron
Summary: This study aimed to characterize the polyphenolic profile and bioactive properties of lemon balm, sage, and spearmint extracts. The results showed that some of these extracts may have the ability to prevent food spoilage and promote health benefits while not displaying toxicity against healthy cells. Although sage extracts did not exhibit anti-inflammatory capacity, they often showed the best outcomes in terms of other bioactivities. Overall, the research provides insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives.
Article
Agricultural Engineering
Nesar Mohammadi Baneh, Hossein Navid, Jalal Kafashan, Hatef Fouladi, Ursula Gonzales-Barron
Summary: This study focuses on the accurate recognition of stem and calyx in apple quality classification. The researchers developed a highly accurate and feasible methodology using Niblack thresholding and k-nearest neighbor classifiers, along with a locally designed small-scale apple sorting machine. The results showed that using a 5-nearest neighbor classifier and Euclidean distance with 80 training samples achieved accuracy rates of 100% for stem and 97.5% for calyx. This study is significant for the development of an advanced small-scale and low-cost sorting machine in the horticultural industry.
Article
Food Science & Technology
Beatriz Nunes Silva, Sara Coelho-Fernandes, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: This study investigates the effect of a customised starter culture and plant extracts on the kinetics of Staphylococcus aureus and lactic acid bacteria in raw milk soft cheeses. The results show that the bio-preservatives can reduce the time required for a one-log reduction in S. aureus, but they may also affect the pH drop and decay rates in the cheese. Spearmint and sage extracts have an impact on the specific growth rate of lactic acid bacteria, while lemon balm does not have a significant effect.
Review
Food Science & Technology
Beatriz Nunes Silva, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: This study provides an overview of lactic acid bacteria and plant extracts as antimicrobial agents in artisanal cheeses, as well as thermisation as a strategy to avoid pasteurisation. The mechanisms of antimicrobial action, advantages, limitations, and potential commercial applications of these approaches are discussed. Plant extracts and lactic acid bacteria appear to be effective in reducing microbial contamination, while thermisation can effectively inactivate pathogens.
Article
Environmental Sciences
Beatriz Nunes Silva, Sara Coelho-Fernandes, Jose Antonio Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Summary: In this study, the heat resistance of S. aureus in goats' raw milk subjected to different thermisation temperatures was investigated. The Weibull model was used to model the survival curves and two different approaches were employed to analyze the data. The study established a model capable of predicting S. aureus behavior at different temperatures and provided valuable information for the production of safer unpasteurized milk cheeses.
MICROBIAL RISK ANALYSIS
(2023)
Article
Food Science & Technology
Armarynette Berrios-Rodriguez, Ocen Modesto Olanya, Dike Ogbogu Ukuku, Brendan Anthony Niemira, Sudarsan Mukhopadhyay, Lynette Esther Orellana
Summary: The objective of this research was to assess the survival and reduction of Listeria monocytogenes on postharvest carrot and tomato subjected to low-dose radiation at different storage temperatures and times. The results showed that gamma radiation reduced the populations of Listeria on carrot and tomato, and the reductions increased with higher dosage of radiation. The use of a low dose of gamma radiation (1 kGy) significantly reduced Listeria monocytogenes on fresh carrot and tomato, improving their post-harvest safety.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)