Inhibitory effect of acid concentration,aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef

The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging on EC and its effects on beef color. The LA effect on EC counts was concentration dependent during aging and storage, with T2 (10% of LA added) demonstrating greater (p < .05) reductions than T1 (5% of LA added). Aging did not affect (p > .05) EC counts, however reduced (p < .05) the total aerobic mesophilic bacteria. LA application promoted a decrease on beef redness (p > .05) after application and during storage. LA treatment (T2) promoted a reduction in E. coli O157:H7, despite the effects on beef color.

Practical applications

The present data evidence a breakthrough in lactic acid (LA) researches once evaluate the inhibitory effect of aging, LA concentration and package on Escherichia coli O157:H7 and the influence of these technologies in beef color. Moreover, the data presented allow clarifying the meat industry about the potential use of LA preservation on beef.     

Reproduction in dairy cows following progesterone insert presynchronization and resynchronization protocols

The objectives of this study were to evaluate the effects of an intravaginal insert containing progesterone (CIDR, controlled internal drug releasing) administered in presynchronization and resynchronization protocols on cyclicity, detection of estrus, pregnancy rate, and pregnancy loss to first AI; reinsemination patterns; and pregnancy rates to second postpartum AI before and after the time of first-service pregnancy diagnosis in dairy cows. Holstein cows (n = 1,052) were blocked by parity and BCS at 3 ± 3 d in milk (study d 0 = day of calving) and assigned randomly to 1 of 3 presynchronization treatments. During the presynchronization programs, all cows received 2 injections of PGF_2α, on study d 35 and 49. Cows enrolled in the control presynchronization treatment received AI after detected estrus from study d 49 to 62. Cows enrolled in the CIDR estrus-detection (CED) presynchronization treatment received a CIDR insert from study d 42 to 49 and AI on detection of estrus from d 49 to 62. Cows enrolled in the CIDR timed AI (CTAI) presynchronization treatment received the same treatment as CED, but were subjected to timed AI on study d 72 after the Ovsynch (GnRH, 7 d PGF_2α, 2 d GnRH, 24 h timed AI) protocol. The control and CED cows not inseminated by study d 62 were enrolled in the Ovsynch protocol on the same day and received timed AI on study d 72. After first AI, cows were assigned to no resynchronization (RCON) or resynchronization with a CIDR insert (RCIDR) between 14 and 21 d after AI. Blood samples collected on study d 35, 49, and 62 were analyzed for concentrations of progesterone and cows were classified as anestrous when progesterone was <1.0 ng/mL in the first 2 samples. On study d 62, anestrous cows with progesterone ≥ 1.0 ng/mL were classified as having resumed cyclicity. Pregnancy was diagnosed at 31 and 60 d after first AI and at 42 d after second AI. A greater proportion of anestrous cows in CED and CTAI became cyclic by d 62 postpartum than control cows. Resynchronization with the CIDR insert increased the pregnancy rate at 31 d after first AI in CED and CTAI, and at 60 d after AI in all cows because of reduced pregnancy loss. These results indicate that presynchronization with the CIDR insert increased induction of cyclicity in anestrous cows and that resynchronization with the CIDR insert did not affect the reinsemination rate but did reduce pregnancy loss and increased the pregnancy rate at 60 d after first AI.     

Effect of muscle,ageing time and modified atmosphere packaging conditions on the colour,oxidative and microbiological stability of packed beef

The objective of this study was to evaluate the influence of two different vacuum ageing times (7 and 14 days) and the impact of the modified atmosphere packaging (MAP) configuration (gas/product ratios: 0.5 and 1 and gas composition: 70% O₂ + 30% CO₂ and 40% O₂ + 30% CO₂ + 30% N₂) on the quality of fresh beef during subsequent storage at 4 °C. For this purpose, three separate experiments were performed. For each experiment, two different muscles (Longissimus dorsi and Biceps femoris) were sampled from four double‐muscled Belgian Blue beef carcasses. Next to colour, also the evolution in microbial load, pH, O₂ and CO₂ in the headspace and lipid oxidation at the meat surface were evaluated. A vacuum ageing for 14 days compared with 7 days resulted in a higher initial microbial load on the day of MAP packaging, which resulted finally in a significantly shorter shelf life. This ageing effect was less pronounced on the colour stability and lipid oxidation of the meat samples. No significant influence of the packaging configuration on any of the analysed parameters (colour, microbial load, pH and lipid oxidation at the meat surface) was observed.     

Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture

To design a specific lactic culture for the controlled manufacture of coalho cheese, 13 Lactobacillus rhamnosus, two Lactobacillus fermentum and one Lactobacillus plantarum strains isolated from artisanal coalho cheeses were identified and characterised. Two Lb. rhamnosus, one Lb. plantarum and one Lb. fermentum were selected and grouped in pairs designing four different culture formulations that demonstrated a good performance in cheesemaking experiments at pilot scale. Further studies to adjust the balance of strains used are necessary to attain adequate sensorial and technological attributes as expected for artisanal cheeses.     

Arachidonic acid autoxidation in an aqueous media effect of α-tocopherol,cysteine and nucleic acids

The autoxidation of arachidonic acid dispersed in aqueous media was evaluated simultaneously with and without different agents, e.g., α-tocopherol at different concentrations, cysteine, DNA and RNA. The autoxidation rate of arachidonic acid was evaluated by quantitative gas liquid chromatography (GLC) determination of the unoxidized acid and by spectrophotometric measurement of conjugated dienes. α-Tocopherol exhibited a prooxidant activity at concentrations of 1.25 × 10⁻⁴ M and 1.25 × 10⁻⁵ M and a weak antioxidant activity at a concentration of 1.25 × 10⁻⁶ M. Cysteine showed antioxidant activity and greatly reduced the prooxidant activity of α-tocopherol. DNA and RNA had no effect in either case. α-Tocopherol oxidation was followed by high pressure liquid chromatography (HPLC). The prooxidant effect was accompanied by a rapid oxidation of α-tocopherol, except in the presence of cysteine, which prevented the oxidation of α-tocopherol.     

A model study for release of plasticizers from polymer films through vapor phase

A model has been applied to release of plasticizers from polymer films through vapor phase, for which the overall rate of release may be generally determined by evaporation of the plasticizer from the surface of the film, and/or by migration to the surface at below saturation in the polymer. The experimental system employed made use of n-butyl formate, diethyl-phthalate, di-n-butylphthalate, and N,n-butylbenzenesulfonamide as model molecules in polycaprolactam films, both with the aims of studying undesirable loss of plasticizers, and of simulating a model able to envisage releasing, at a constant rate, of any desired additive, with relatively high solubility and vapor pressure, to the content of packaging films. Experimental measurements were made (at 298–333 K) by investigating in a suitable cell the permeation of plasticizers both at concentrations below and above the saturation limit. Rate of evaporation of plasticizers from the membrane surface above the saturation limit, measured in this cell, were found to coincide satisfactorily with those calculated by application of the mass transfer theory to evaporation from a stationary liquid into a stirred gas, at a known velocity of gas flowing past the surface. From these latter rates and solubilities, the mass transfer coefficients H for evaporation could be obtained, as well as from experimental time lags the diffusivities D_p through the polymer membrane. In the light of the theoretical model a correlation was found between activation energies of H and evaporation enthalpies of the model molecules.     

Quantification of ethyl carbamate in cachaça produced in different agro‐industrial production systems

Popularly known by various names such as caninha, dangerous, drips, damned and many other denominations, cachaça is the genuine Brazilian drink, produced by the fermentation of sugarcane juice by yeast, followed by distillation in alambics. Considering that cachaça is the most widely consumed distilled beverage from Brazil, the knowledge of the chemical composition and the presence of potentially toxic compounds such as ethyl carbamate, considered a human carcinogen, is important. The aim of this study was to evaluate the influence of different conditions of the agro‐industrial cachaça production systems, including the variety of sugarcane, on the quantification of ethyl carbamate through the chromatographic. Thirteen unaged beverage samples, produced from different varieties of sugarcane, were analysed. Using analysis of variance and comparison of average concentrations of ethyl carbamate (Scott–Knott, α = 5%), all of the samples were found to contain contaminant levels below the ceiling established by the legislation, which is 210 µg L^?1. Copyright © 2016 The Institute of Brewing & Distilling     

Use of volatile compound metabolic signatures in poultry liver to back-trace dietary exposure to rapidly metabolized xenobiotics

The study investigated the feasibility of using volatile compound signatures of liver tissues in poultry to detect previous dietary exposure to different types of xenobiotic. Six groups of broiler chickens were fed a similar diet either noncontaminated or contaminated with polychlorinated dibenzo-p-dioxins/-furans (PCDD/Fs; 3.14 pg WHO-TEQ/g feed, 12% moisture), polychlorinated biphenyls (PCBs; 0.08 pg WHO-TEQ/g feed, 12% moisture), polybrominated diphenyl ethers (PBDEs; 1.63 ng/g feed, 12% moisture), polycyclic aromatic hydrocarbons (PAHs; 0.72 μg/g fresh matter), or coccidiostats (0.5 mg/g feed, fresh matter). Each chicken liver was analyzed by solid-phase microextraction - mass spectrometry (SPME-MS) for volatile compound metabolic signature and by gas chromatography - high resolution mass spectrometry (GC-HRMS), gas chromatography - tandem mass spectrometry (GC-MS/MS), and liquid chromatography - tandem mass spectrometry (LC-MS/MS) to quantify xenobiotic residues. Volatile compound signature evidenced a liver metabolic response to PAH although these rapidly metabolized xenobiotics are undetectable in this organ by the reference methods. Similarly, the volatile compound metabolic signature enabled to differentiate the noncontaminated chickens from those contaminated with PBDEs or coccidiostats. In contrast, no clear signature was pointed out for slowly metabolized compounds such as PCDD/Fs and PCBs although their residues were found in liver at 50.93 (±6.71) and 0.67 (±0.1) pg WHO-TEQ/g fat, respectively.     

Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage

ABSTRACT: Viability of bifidobacteria in freeze-dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum 1941 and B. longum 536 were freeze-dried and capsules were manufactured. Five commercial probiotic capsule products were also tested. The capsules were stored at -18 °C, 4 °C, and 20 °C. Cell counts were enumerated using MRS-NNLP agar at 37 °C for 72 h under anaerobic conditions at 0, 1, 2, 5, and 8 mo (commercial capsules) and at 0, 1, 2, 5, 8, 11, 14, 17, and 20 mo (laboratory capsules). Storage at 20 °C showed the greatest decline in the viability of bifidobacteria, whereas that at -18 °C showed the least decrease.