A re-examination of recognition memory in amnesia: Reply to Roediger and McDermott.

In a previously reported study using the process dissociation procedure, we (M. Verfaellie & J. Treadwell, see record 1993-18420-001) demonstrated that amnesic patients were impaired relative to controls in their recognition of words they had solved as anagrams but performed comparably to controls in their recognition of words they had read. H. L. Roediger and K. B. McDermott (see record 1994-30444-001) suggested that the finding of normal performance in the read condition of our study might have been due to differing false-alarm rates between groups, a finding that would complicate application of the process dissociation procedure. In this reply, we argue that the amnesic patients' normal performance in this condition was not due just to differences in guessing rate and is not inconsistent with findings from standard recognition memory tests. In addition, 2 corrections to the process dissociation procedure discussed by Roediger and McDermott are considered as solutions to the problem of differing false-alarm rates. Applied to our amnesic data, these corrections reinforce our original conclusion that under conditions in which the contribution of recollection is minimal, amnesic patients' performance is normal. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Selection Criteria for Water Disinfection Techniques in Agricultural Practices

This paper comprises a selection tool for water disinfection methods for fresh produce pre- and postharvest practices. A variety of water disinfection technologies is available on the market and no single technology is the best choice for all applications. It can be difficult for end users to choose the technology that is best fit for a specific application. Therefore, the different technologies were characterized in order to identify criteria that influence the suitability of a technology for pre- or postharvest applications. Introduced criteria were divided into three principal components: (i) criteria related to the technology and which relate to the disinfection efficiency, (ii) attention points for the management and proper operation, and (iii) necessities in order to sustain the operation with respect to the environment. The selection criteria may help the end user of the water disinfection technology to obtain a systematic insight into all relevant aspects to be considered for preliminary decision making on which technologies should be put to feasibility testing for water disinfection in pre- and postharvest practices of the fresh produce chain.     

Pasting,thermal, gel texture,resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa

Unripe banana flour is a potential commercial ingredient in various food products for increased resistant starch and reduced gluten contents. In the present study, the pasting (rapid visco-analysis), gel texture (penetration test), thermal (differential scanning calorimetry), colour (tri-stimulus colour indices) and the resistant starch properties of unripe banana flour produced from different dessert banana varieties (n?=?10) cultivated in South Africa, were analysed and juxtaposed to wheat and maize flour. The functional properties varied significantly (p?≤?0.05) between banana varieties, and from wheat and maize flours, to various extents. Selected functional property ranges of unripe banana, wheat and maize flours, respectively included; flour colour index (63.16–76.42, 77.34 and 80.96), paste viscosity (405.5–556.6, 124.7 and 115.6 RVU), gelatinization temperature (64.67–71.21, 71.11 and 69.95?°C), gel firmness (7.24–11.44?×?10^??2 N, 3.49?×?10^??2 N and 6.56?×?10^??2 N) and resistant starch content (19.9–47.4, 2.8 and 2.2% w/w). Multivariate analysis (principle component analysis) showed that the unripe banana flours from different varieties were distinguished from each other based on the pasting temperature. The unripe banana flours were distinguished from both wheat and maize flour based on breakdown and peak paste viscosities. The breakdown viscosity was the most positively related measure to the resistant starch content with a linear regression R-squared value of 0.898, indicating a significant role played by granule structure in resistance to enzymatic hydrolysis. The present research demonstrates that selection of appropriate dessert banana variety is important when replacing staple flours (wheat and maize) with unripe dessert banana flour as a functional ingredient.     

Electroactive behavior assessment of poly(acrylic acid)‐graphene oxide composite hydrogel in the detection of cadmium

Super absorbent polymers of acrylic acid‐graphene oxide (PAA‐GO) were synthesized with different percentage of chemical neutralization (0, 10, and 20%) of the acrylic acid monomer before its polymerization. The influence of their swelling and adsorption/desorption capacity of cadmium ions in aqueous solutions were studied and revealed that the GO enables greater mechanical stability in the materials. The PAA hydrogels, with the same degrees of neutralization, were also prepared without GO to compare with the composites. Additionally, carbon paste electrodes (CPE) modified with the composites PAA‐GO were used to asses and compare their adsorption properties with cadmium(II). The anodic stripping voltammetry (ASV) peak, in the differential pulse voltammetry mode, for cadmium oxidation was found to be influenced by the presence of GO into the polymer, and also by their percentage of neutralization. The accumulation of cadmium(II) on the surface of the modified CPEs was performed under open‐circuit conditions taking an account the preconcentration time of the metal cation. The presence of GO enhances the electrical signal of the electrodes in short times of immersion in cadmium(II) solutions. This property contributed to get linear responses of the CPEs modified with the composites, which were influenced by their degrees of neutralization. The PAA‐GO 10N electrode with 10% of neutralization combined the influence of GO and the degree of neutralization in the same matrix, and also showed good performance in terms of its mechanical stability, it was chosen for preliminary studies on the selectivity of the electrode toward Zn(II) and Cu(II). © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40846.     

Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments

While maintaining nutritional and sensorial attributes of fresh foods mild processing technologies generally deliver microbiologically perishable food products. Currently little information exists on possible increase in the resistance of pathogens after repetitive exposure to mild (sub-lethal) treatments. Multiple strain-cocktails of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni were exposed to 20 consecutive cycles of sub-lethal inactivation by three different techniques. Used techniques comprised inactivation with lactic acid (LA), chlorine dioxide (ClO₂) and intense light pulses (ILP). Results showed that the selection of resistant cells was both species and technique dependent. While repetitive cycles of ClO₂ treatment did not result in increased resistance, repetitive inactivation with LA yielded L. monocytogenes culture of higher resistance in comparison to the parental culture. The increased resistance, expressed as decreased level of reduction in bacterial counts in subsequent inactivation cycles, was also observed with ILP for both L. monocytogenes and E. coli O157:H7 strains. Visual trend observations were confirmed through statistical linear regression analysis. No such effects were noted for C. jejuni which became undetectable after first 2–5 cycles. Current findings indicate the ability of foodborne pathogens to adapt to mild bactericidal treatments creating new challenges in risk assessment and more specifically in hazard analysis.     

Zero Risk Does Not Exist: Lessons Learned from Microbial Risk Assessment Related to Use of Water and Safety of Fresh Produce

Risk assessments related to use of water and safety of fresh produce originate from both water and food microbiology studies. Although the set‐up and methodology of risk assessment in these 2 disciplines may differ, analysis of the current literature reveals some common outcomes. Most of these studies from the water perspective focus on enteric virus risks, largely because of their anticipated high concentrations in untreated wastewater and their resistance to common wastewater treatments. Risk assessment studies from the food perspective, instead, focus mainly on bacterial pathogens such as Salmonella and pathogenic Escherichia coli. Few site‐specific data points were available for most of these microbial risk assessments, meaning that many assumptions were necessary, which are repeated in many studies. Specific parameters lacking hard data included rates of pathogen transfer from irrigation water to crops, pathogen penetration, and survival in or on food crops. Data on these factors have been investigated over the last decade and this should improve the reliability of future microbial risk estimates. However, the sheer number of different foodstuffs and pathogens, combined with water sources and irrigation practices, means that developing risk models that can span the breadth of fresh produce safety will be a considerable challenge. The new approach using microbial risk assessment is objective and evidence‐based and leads to more flexibility and enables more tailored risk management practices and guidelines. Drawbacks are, however, capacity and knowledge to perform the microbial risk assessment and the need for data and preferably data of the specific region.     

Dietary Intake and Food Sources of Total and Individual Polyunsaturated Fatty Acids in the Belgian Population Over 15 Years Old

Advances in our knowledge of the physiological functions of dietary polyunsaturated fatty acids (PUFAs) have led to an increased interest in food sources and the level of dietary intake of these nutrients. Up to now, no representative data was available for the Belgian adult population. This study aimed to describe data on the intake and food sources of total and individual omega-6 and omega-3 PUFA for the Belgian population over 15 years old. PUFA intakes were assessed for 3,043 Belgian adults, based on two non-consecutive 24 h recalls. Usual intakes were calculated using the multiple source method. The results showed that the intake of linoleic acid (LA) is in accordance with the recommendation for almost all Belgian adults. However, the intake of omega-3 PUFA is suboptimal for a large part of the studied population and also the intake of total PUFA should be increased for a part of the population. The main food source of LA and α-linolenic acid (ALA) was the group of fats and oils (60.6 % for LA and 53.1 % for ALA). Fish and fish products were the most important sources of long chain omega-3 PUFA. Age influenced fatty acids intake, with higher intake of omega-3 PUFA in the older age groups. To fill the gap between the intake and recommendation of total PUFA, and in particular omega-3 PUFA, sustainable strategies and efficient consumer communication strategies will be needed.     

Electronic diary evidence on energy erosion in clinical burnout.

Burnout is generally defined as a state of severe exhaustion. So far, research has predominantly focused on relatively mild burnout in employees able to work despite their complaints. This study examines energy depletion in clinical burnout (e.g., the severest cases on extended sick leave) by comparing the diurnal patterns of fatigue and exhaustion with those of healthy individuals. Sixty clinically burned-out and 40 healthy participants kept an electronic diary for 14 days, 7 times a day, yielding a total of 8,116 diary entries. This study shows that burned-out individuals typically suffer continuously from a severe fatigue throughout the day. The resulting flattened diurnal cycles mark a stable exhaustion that is uncommon in healthy persons. The current results provide novel support for the existence of severe energy erosion in clinical burnout. (PsycINFO Database Record (c) 2010 APA, all rights reserved)