The effects of spray-chilling on carcass mass loss and surface associated bacteriology

The effect of spray-chilling on carcass mass loss and bacteriology was tested in this trial. The spray-chill treatment consisted of intermittent spraying of carcasses for either 60 or 120 s every 15 min, for 10, 14 or 17 h. The 17 h/120 s spray-chill treatment gave the highest and 10 h/60 s the lowest moisture savings after 18 h of chilling. Due to insufficient drying time between the end of spraying (17 h) and the end of chilling (18 h) the carcass sides of the 17 h/60 s and 120 s treatments appeared pale and wet; this was not the case with the other treatments. Regarding microbial analyses, the results indicated that, except for the 17 h/20 s spray-chill treatment, the mean total and Enterobacteriaceae counts of the spray-chill treatments were similar to their respective control groups (conventionally chilled). The mean total and Enterobacteriaceae counts of the 17 h/20 s spray-chill treatments increased, while those of the controls decreased.     

Insights into the role of bacteria in vitamin A biosynthesis: Future research opportunities

Abstract

Significant efforts have been made to address the hidden hunger challenges due to iron, zinc, iodine, and vitamin A since the beginning of the 21st century. Prioritizing the vitamin A deficiency (VAD) disorders, many countries are looking for viable alternative strategies such as biofortification. One of the leading causes of VAD is the poor bioconversion of β-carotene into retinoids. This review is focused on the opportunities of bacterial biosynthesis of retinoids, in particular, through the gut microbiota. The proposed hypothesis starts with the premise that an animal can able to store and timely convert carotenoids into retinoids in the liver and intestinal tissues. This theory is experimental with many scientific insights. The syntrophic metabolism, potential crosstalk of bile acids, lipocalins and lipopolysaccharides of gut microbiota are reported to contribute significantly to the retinoid biosynthesis. The gut bacteria respond to these kinds of factors by genetic restructuring driven mainly by events like horizontal gene transfer. A phylogenetic analysis of β-carotene 15, 15′-mono (di) oxygenase enzymes among a selected group of prokaryotes and eukaryotes was carried out to validate the hypotheses. Shedding light on the probiotic strategies through non-genetically modified organism such as gut bacteria capable of synthesizing vitamin A would address the VAD disorders.     

The influence of lactoperoxidase,heat and low pH on survival of acid-adapted and non-adapted Escherichia coli O157:H7 in goat milk

In hot climates where quality of milk is difficult to control, a lactoperoxidase (LP) system can be applied in combination with conventional preservation treatments at sub-lethal levels to inhibit pathogenic microbes. This study investigated the effect of combined heat treatments (55 °C, 60 °C and 72 °C) and milk acidification (pH 5.0) on survival of acid-adapted and non-adapted Escherichia coli O157:H7 strains UP10 and 1062 in activated LP goat milk. Heat treatment at 72 °C eliminated E. coli O157:H7. Acid-adapted strains UP10 and 1062 cells showed resistance to combined LP and heat at 60 °C in fresh milk. The inhibition of acid-adapted and non-adapted E. coli O157:H7 in milk following combined LP-activation, heat (60 °C) and milk acidification (pH 5.0) suggests that these treatments can be applied to reduce E. coli O157:H7 cells in milk when they occur at low numbers (<5 log₁₀ cfu mL^?1) but does not eliminate E. coli O157:H7 to produce a safe product.     

Ordering of polymorphic markers in the chromosome region 3p21

Starting from five markers, with a well-defined order from distal to proximal 3p21, nine other markers could be inserted in this 3p21 map. Five were precisely mapped genetically. The other markers were ordered by FISH and/or deletion hybrid mapping. The overall 3p21 order from distal to proximal is as follows: D3S1298-D3S1260-(D3S966, D3S1448 (= D3S1449)-D3S1029-D3S32-D3S643-D3F15S2 -D3S2968-D3S1235-D3S1289-D3S1447-D3S1295.     

Confirmation of clinical diagnosis in requests for prenatal prediction of SMA type I

Fourteen cases of alveolar echinococcosis were examined by computed tomographic (CT) scanning of the liver, including 3 cases before treatment and 11 cases 2.0-7.5 years after long-term continuous albendazole therapy. In 7 cases the hepatic lesions were almost completely calcified and cured, while in 3 cases incomplete calcification of the peripheral margin of the hepatic lesions was observed. CT scanning of the one uncured case and the 3 cases before treatment showed active lesions with heterogeneous hypodense areas in the liver without calcification on the peripheral margin. Long-term continuous albendazole therapy can result in parasitological cure with death of the parasite.     

Effect of the insulin-like growth factor-II and RYR1 genotype in pigs on carcass and meat quality traits

Recently, a new QTN (quantitative trait nucleotide), which is located in the regulatory sequence of the imprinted IGF-II gene was discovered in the pig and is associated with a significant increase in IGF-II mRNA expression in skeletal muscle during postnatal growth. The aim of the current study was to investigate the effect of the IGF-II paternal allele (Apat and Gpat animals that inherited, respectively, the mutant and wild type paternal allele of interest) on carcass and meat quality traits in Nn and NN RYR1 genotypes. A total of 141 animals were measured, almost equally distributed over the IGF-II and RYR1 genotypes and gender. The Apat allele increased carcass lean meat percentage with approximately 4.5% (P < 0.001) as a result of decreased backfat thickness. Average live weight daily gain was not affected, hence average daily lean meat gain was significantly higher for Apat compared to Gpat animals. The IGF-II mutation had no noticeable effect on meat quality in contrast with the RYR1 mutation. No interaction effects of both mutations on meat quality were noticed.     

Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten-free type brewing using unmalted sorghum grain

Because gluten-free type brewing with unmalted sorghum does not provide adequate nitrogen for complete fermentation, wort supplementation with ammonia (as diammonium phosphate, DAP) or lysine on yeast performance was investigated. By Phenotype Microarray, under aerobic conditions, greater yeast growth was indicated with DAP than lysine both as a single source and combined with sorghum wort amino acids. With sorghum fermentation, both DAP and lysine improved maltose and maltotriose uptake. However, DAP supplementation also maintained yeast numbers (24.0–21.3 × 10⁶ cells mL⁻¹), whereas there was a decline with lysine supplementation. Lysine supplementation also resulted in adverse effects on yeast cell morphology. Neither DAP nor lysine supplementation resulted in evident genetic change to the yeast, but the change in substrate from barley malt wort to unmalted sorghum wort slightly altered the yeast genetically. Therefore, ammonia as DAP has potential as a nitrogen supplement for improving yeast fermentation performance in sorghum gluten-free brewing.     

Development of controlled Nd:YAG laser for medical applications

Several medical fields are concerned with applications of thermal lasers such as neodymium-doped, yttrium aluminum garnet (Nd:YAG), argon, and CO2. However, quantification of the necrotic volume of Nd:YAG laser-induced damage is not possible at the time of treatment. Mathematic models and feedback control can help to optimize Nd:YAG laser treatments. We therefore formulated mathematic models for coagulation processes and developed an intelligent Nd:YAG laser system with closed-loop feedback control. Surface temperature evolution proved to be valuable data for real-time control of coagulation and ablation. Infrared thermometry provided the noncontact measurement of temperature. A computer stored the temperature data calculated by the mathematic model. Deviations of surface temperature during the treatment beyond established tolerances causes the Nd:YAG laser system to adjust the laser power automatically.     

Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi

Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature (ca 30 °C) and commercial Amasi fermented at 30 °C for 24 h and stored at 7 °C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log₁₀ cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference (p ? 0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly (p ? 0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli O157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk.     

Effect of chlorine, blanching, freezing, and microwave heating on Cryptosporidium parvum viability inoculated on green peppers

Cryptosporidium parvum oocysts have been found on the surface of vegetables in both developed and developing countries. C. parvum can contaminate vegetables via various routes, including irrigation water. This study investigated the effect of individual treatments of chlorine, blanching, blast freezing, and microwave heating, as well as combined treatments of chlorine and freezing, and chlorine and microwave heating on the viability of C. parvum oocysts inoculated on green peppers. The viability of the oocysts after the treatments was assessed using propidium iodide and a flow cytometer. Based on the propidium iodide staining, the chlorine treatments did not affect the viability of the oocysts. Blast freezing significantly inactivated 20% of the oocysts. Microwave heating and blanching significantly inactivated 93% of oocysts. Treatment with chlorine followed by blast freezing did not affect the viability of the oocysts significantly. Treatment with chlorine and microwave heating was significantly more effective than microwave heating alone and inactivated 98% of the oocysts. The study indicates that C. parvum oocysts are sensitive to heat and, to some extent, to blast freezing, but are resistant to chlorine. Therefore, the use of chlorine during vegetable processing is not a critical control point for C. parvum oocysts, and the consumption of raw or minimally processed vegetables may constitute a health risk as C. parvum oocysts can still be found viable on ready-to-eat, minimally processed vegetables.