Application of the novel Droplet digital PCR technology for identification of meat species

The authenticity and traceability of meat products are issues of primary importance to ensure food safety. Unfortunately, food adulteration (e.g. the addition of inexpensive cuts to minced meat products) and mislabelling (e.g. the inclusion of meat from species other than those declared) happens frequently worldwide. The aim of this study was to apply a droplet digital PCR assay for the detection and quantification (copies μL⁻¹) of the beef, pork, horse, sheep, chicken and turkey in meat products. The analysis conducted on commercial meat showed the presence of traces of DNA from other animal species than those declared. We show that the method is highly sensitive, specific and accurate (accuracy = 100%). This method could be adopted by competent food safety authorities to verify compliance with the labelling of meat products and to ensure quality and safety throughout the meat supply chain, from primary production to consumption.     

Evaluation of fumonisin exposure by determination of fumonisin B1 in human hair and in Brazilian corn products

The aim of this study was to evaluate the dietary exposure to fumonisin B₁ (FB₁) through determination of residual FB₁ in hair and corn products consumed by 56 volunteers from Pirassununga and Erval Velho, Brazil. Data from FB₁ analyses in corn products and a Food Frequency Questionnaire (FFQ) were used for estimating the mean probable daily intake (PDI_M) for FB₁. FB₁ was detected in 4 human hair samples (7.2%), at a mean level of 21.3 ± 12.1 ng g⁻¹. The mean FB₁ level found in corn products was 360.4 ± 555.1 μg kg⁻¹. The PDI_M value of FB₁ in volunteers was 159 ± 47 ng kg⁻¹ body weight day⁻¹ which represents 7.9% of the provisional maximum tolerable daily intake (PMTDI) recommended for fumonisins. The FB₁ levels found in human hair samples from each volunteer were associated with their individual PDI of FB₁, indicating that exposure to FB₁ in the sample studied do not represent a health concern. This is the first report on the incidence of FB₁ in individual human hair in Brazil.     

Prevalence,enumeration, and characterization of Salmonella isolated from aquatic food products from retail markets in China

This study aimed to estimate the extent and level of Salmonella contamination of aquatic food products in China, and to determine serotype, virulotype, and the antimicrobial resistance profiles of recovered Salmonella isolates. Out of 554 samples collected from July 2011 to May 2014, 86 (15.5%) tested positive for Salmonella. The highest contamination rate occurred in oysters (23.1%, 6/26), followed by freshwater fish (18.6%, 43/231), shrimp (13.0%, 13/100), and saltwater fish (12.2%, 24/197). The contamination levels generally corresponded to a most probable number (MPN)/g of 0.3–10, although one sample exceeded 110 MPN/g. Among the 103 isolates, S. Typhimurium, S. Wandsworth, S. Thompson, and S. Derby were the most prevalent serovars. Sixty-eight isolates (66.0%) were resistant to at least one antimicrobial, and 35 (34.0%) were resistant to more than three. High rates of resistance were observed for tetracycline (35.9%), ampicillin (28.2%), nalidixic acid (26.2%), trimethoprim-sulfamethoxazole (25.2%), chloramphenicol (20.4%) and streptomycin (18.4%). Of note, S. Thompson isolates exhibited resistance to multiple extended-spectrum cephalosporins, ciprofloxacin, and other antimicrobials. PCR analysis of 15 virulence genes showed that ssaQ, mgtC, siiD, sopB, and bcfC were present in all 103 isolates, whereas the remaining loci were variably distributed. S. Typhimurium, S. Enteritidis, and S. Weltevreden isolates exhibited a wider range of pathogenicity determinants compared with the other strains. Our study provides a comprehensive surveillance on prevalence of Salmonella in aquatic food products from China and indicates its potential risk to public health. These data are valuable for epidemiological studies, risk management, and public health strategies.     

低价的市场竞争心理必须改变

概述了中国PCB产品必须走出低价的市场竞争的困境,坚决走自主创新来发展中国PCB工业的道路。     

质量控制图系统的实现及在SMT中的应用

本文将控制图理论与计算机技术相结合,开发了质量控制图系统.介绍了该系统的设计方案和关键技术问题,并以电子产品制造中监控SMT机的焊膏厚度为例说明了系统的应用.     

电子产品研制阶段可靠性增长试验研究

结合工程实际经验,深入讨论了可靠性增长过程及实现途径,在保持试验条件和改进过程不变的条件下,实施了对具体型号电子产品的可靠性增长试验,达到了预期的可靠性增长目标,并且利用可靠性增长试验的数学模型(AMSAA模型)来评估产品的可靠性增长,对开展可靠性增长与可靠性增长试验工作具有重要的实际意义.     

油品质量检验工作中应注意的十个问题

介绍了油品质检员做好油品检验工作在具体操作试验中应注意的十个问题，以确保试验数据真实有效，结论准确。     

Current Status and Trend of Internet and E-Commerce Market in Korea

After the remarkable increase of Internet users and broadband Internet subscribers at the end of the 20th century, the size of Korean Internet and e-commerce market steadily increased but the growth rate has been either stagnant or decreased. Trends of Korean Internet and e-commerce market are summarized in this paper the trends on Internet usage are introduced. Trends of online games, blogs and wireless Internet are introduced. The trends of Korean Internet market may have implications for China and Japan.     

Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by Processing

ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained.     

Computing surfaces invariant under subdivision

In this paper, we propose a general subdivision algorithm for generating surfaces. The algorithm has as motivation our earlier work on the design of free form curves where similar ideas were investigated. Here we describe some properties of uniform refinement algorithms for surface generation. A detail analysis of their properties will be given later by one of us.