V2O5/RGO/Pt nanocomposite on oxytetracycline degradation and pharmaceutical effluent detoxification

The cover image is based on the Research Article V₂O₅/RGO/Pt nanocomposite on oxytetracycline degradation and pharmaceutical effluent detoxification by Mohan, H et al., DOI: 10.1002/jctb.6238 .

     

POSS-based luminescent hybrid material for enhanced photo-emitting properties

In this present work, we have developed a novel POSS type monomer ligand “2,6-pyridinediamine-bis-(propanylheptaisobutyl POSS)” (PDC-POSS) and utilized in the preparation of potential luminescent hybrid complex Eu-PDC-POSS with an inner transition metal ion Eu³⁺. The solubility and photo-emitting properties of new Eu-PDC-POSS hybrid material were studied. The precursor PDC-POSS was synthesized by treating (3-aminopropyl)heptaisobutyl POSS with PDC (2,6-pyridinedicarboxylic acid chloride), and then coordinated with Eu³⁺ using europium nitrate to afford Eu-PDC-POSS hybrid material. The europium-doped hybrid material was characterized using fourier transform infrared spectroscopy, and scanning electron microscopy along with energy dispersive X-ray analysis. The photo emitting properties were studied using a fluorescence spectrophotometer in which, the results showed enhancement in red emission peak at 618 nm for Eu-PDC-POSS, when compared to that of a known solgel-based material Eu-PDC-solgel.     

Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef

Abstract: Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV1) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1%, 1.5%, or 2%, w/w), blend of sodium pyro‐ and poly‐phosphates (0.3%), and MoStatin LV1 (0%, 2%, or 2.5%) was inoculated with a 3‐strain C. perfringens spore cocktail to achieve final spore population of 2.5 to 3.0 log CFU/g. The inoculated products were heat treated and cooled exponentially from 54.4 to 4.4 °C within 6.5, 9, 12, 15, 18, or 21 h. Cooling of roast beef (2.0% NaCl) within 6.5 and 9 h resulted in <1.0 log CFU/g increase in C. perfringens spore germination and outgrowth, whereas reducing the salt concentration to 1.5% and 1.0% resulted in >1.0 log CFU/g increase for cooling times longer than 9 h (1.1 and 2.2 log CFU/g, respectively). Incorporation of MoStatin LV1 into the roast beef formulation minimized the C. perfringens spore germination and outgrowth to <1.0 log CFU/g, regardless of the salt concentration and the cooling time. Practical Application: Cooked, ready‐to‐eat meat products should be cooled rapidly to reduce the risk of Clostridium perfringens spore germination and outgrowth. Meat processors are reducing the sodium chloride content of the processed meats as a consequence of the dietary recommendations. Sodium chloride reduces the risk of C. perfringens spore germination and outgrowth in meat products. Antimicrobials that contribute minimally to the sodium content of the product should be incorporated into processed meats to assure food safety. Buffered lemon juice and vinegar can be incorporated into meat product formulations to reduce the risk of C. perfringens spore germination and outgrowth during abusive cooling.     

Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast

Inhibition of Clostridium perfringens germination and outgrowth by salts of organic acids such as sodium lactate, sodium acetate, buffered sodium citrate and buffered sodium citrate supplemented with sodium diacetate was evaluated during continuous chilling of ground turkey. Turkey breast meat was injected with a brine-containing NaCl, potato starch and potassium tetra pyrophosphate to yield final in-product concentrations of 0.85%, 0.25% and 0.20%, respectively. The meat was ground, mixed with either sodium lactate (1%, 2%, 3% or 4%), sodium acetate (1% or 2%), buffered sodium citrate (Ional, 1%) or buffered sodium citrate supplemented with sodium diacetate (Ional Plus trade mark, 1%), in addition to a control that did not contain added antimicrobials. Each product was mixed with a three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log10 spores/g. Inoculated products (10 g) were packaged into cook-in-bags (2 x 3 in.), vacuum sealed, cooked at 60 degrees C for 1 h, and subsequently chilled from 54.4 to 7.2 degrees C in 15, 18 and 21 h following exponential chilling rates. Products were sampled immediately after cooking and then after chilling. Chilling of cooked turkey following 15, 18 and 21 h chill rates resulted in germination and outgrowth of C. perfringens spores to 6.6, 7.58 and 7.95 log10 CFU/g populations, respectively, from initial spore populations of ca. 2.80 log10 CFU/g. Incorporation of sodium lactate (1%), sodium acetate (1%), Ional or Ional Plus (1%) substantially inhibited germination and outgrowth of C. perfringens spores compared to controls. Final C. perfringens total populations of 3.12, 3.10, 2.38 and 2.92 log10 CFU/g, respectively, were observed following a 15-h exponential chill rate. Similar inhibitory effects were observed for 18 and 21 chill rates with the antimicrobials at 1% concentrations. While sodium lactate and sodium acetate concentrations of 1% were sufficient to control C. perfringens germination and outgrowth (<1.0 log10 CFU/g growth) following 15 h chill rates, higher concentrations were required for 18 and 21 h chill rates. Ional at 1% concentration was effective in inhibiting germination and outgrowth to <1.0 log10 CFU/g of C. perfringens for all three chill rates (15, 18 and 21 h) tested. Use of sodium salts of organic acids in formulation of ready-to-eat meat products can reduce the risk of C. perfringens spore germination and outgrowth during chilling.     

Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork

Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to 75 degrees C, held for 10 min in a circulating water bath to heat activate the spores, and then chilled by circulating chilled brine through the water bath. Samples were chilled from 54.4 to 26.6 degrees C in 2 h and from 26.6 to 4.4 degrees C in 5 h. Differences in initial C. perfringens log counts and log counts after chilling were determined and compared with the U.S. Department of Agriculture (USDA) stabilization guidelines requiring that the chilling process allow no more than 1 log total growth of C. perfringens in the finished product. This chilling method resulted in average C. perfringens increases of 0.52 and 0.68 log units in cooked beef and cooked pork, respectively. These log increases were well within the maximum 1-log increase permitted by the USDA, thus meeting the USDA compliance guidelines for the cooling of heat-treated meat and poultry products.     

Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin

Alfalfa and other seed sprouts have been implicated in several Escherichia coli O157:H7 and Salmonella spp. human illness outbreaks in the U.S. Continuing food safety issues with alfalfa seeds necessitate the need for discovery and use of novel and effective antimicrobials. The potential use of caprylic acid (CA) and monocaprylin (MC) for reducing E. coli O157:H7 and Salmonella spp. populations on alfalfa seeds was evaluated. The effectiveness of three concentrations of CA and MC (25, 50, and 75 mM) to reduce E. coli O157:H7 and Salmonella spp. populations in 0.1% peptone water and on alfalfa seeds was evaluated. Surviving populations of E. coli O157:H7 and Salmonella spp. were enumerated by direct plating on tryptic soy agar (TSA). Non-inoculated alfalfa seeds were soaked for up to 120 min to evaluate the effect of CA and MC solutions on seed germination rate. For planktonic cells, the efficacy of the treatments was: 75 MC > 50 MC > 25 MC > 75 CA > 50 CA > 25 CA. Both E. coli O157:H7 and Salmonella spp. were reduced to below the detection limit (0.6 log CFU/ml) within 10 min of exposure to 75 MC from initial populations of 7.65 ± 0.10 log CFU/ml and 7.71 ± 0.11 log CFU/ml, respectively. Maximum reductions of 1.56 ± 0.25 and 2.56 ± 0.17 log CFU/g for E. coli O157:H7 and Salmonella spp., respectively, were achieved on inoculated alfalfa seeds (from initial populations of 4.74 ± 0.62 log CFU/g and 5.27 ± 0.20 log CFU/g, respectively) when treated with 75 MC for 90 min. Germination rates of CA or MC treated seeds ranged from 84% to 99%. The germination rates of CA or MC soaked seeds and water soaked seeds (control) were similar (P > 0.05) for soaking times of ≤ 90 min. Monocaprylin (75 mM) can be used to reduce E. coli O157:H7 and Salmonella spp. on alfalfa seeds without compromising seed viability.     

Artificial in-plane ordering of textured YBa2Cu3O7?x films deposited on polycrystalline yttria-stabilized zirconia substrates

Anisotropie surface texturing of the polycrystalline yttria-stabilized zirconia substrates, prior to YBa₂Cu₃O_7–x film deposition, is shown to promote in-plane (basal plane) ordering of the film growth in addition to thec-axis texturing. TheJ _c 's of the films in the weak-link-dominated low-field regime are enhanced considerably, and this result is attributed to the reduction of weak links resulting from a reduction in the number of in-plane large-angle grain boundaries.The authors acknowledge the support and encouragement of V. G. Keramidas and P. L. Key. This work was supported by the Electric Power Research Institute (Contract No. RP 7911-13).     

Photoinduced changes in optical properties of obliquely deposited As2S3, As2Se3 and As-Se-Ge films

Photoinduced changes in the absorption edge and refractive index of 0° and 80° angle-of-incidence deposited As₂S₃, As₂Se₃ and As-Se-Ge films have been investigated in the vicinity of the absorption edge. No appreciable effect of oblique deposition has been observed in As₂X₃ (X = S, Se). There are large irreversible changes, however, on exposure of As-Se-Ge films deposited at 80° incidence. The enhancement of photo-effects on addition of Ge in obliquely deposited films is primarily due to the large photoinduced volume changes.     

The Effect of Size, Strain, and Long-Range Interactions on Ferroelectric Phase Transitions in KNbO3KTaO3KNbO3 Superlattices Studied by X-ray, EXAFS, and Dielectric Measurements

Epitaxial, uniformly strained superlattices of ferroelectric KNbO₃ and paraelectric KTaO₃ are studied with respect to their structural and dielectric properties. For dielectric measurements, perfectly lattice-matched conducting KNbO₃Sr(Ru_0.5Sn_0.5)O₃ electrodes are used, and a broad, frequency-dependent maximum is observed in the capacitance-vs-temperature curves. Niobium K-edge glancing-angle EXAFS provides information regarding the crystal structure of KNbO₃ films as thin as two unit cells in superlattices with equal KTaO₃ and KNbO₃ layer thicknesses, showing a clear difference between these thinnest-layer superlattices and films of the KNbO₃K(Ta_0.5Nb_0.5O₃ solid-solution. X-ray diffraction measurements, on the other hand, indicate that these samples exhibit the same transition temperature KNbO₃T_c, indicating the importance of long-range electrostatic interactions. Analysis of the transition temperature for various structures leads to a clear identification of the effect of size and strain on KNbO₃T_c.