Implicit processing in the cued recall of young and old adults.

Reports 2 cued recall experiments in which younger and older Ss studied target words varying in number of preexperimental associates. In Exp 1, targets were studied in either the absence or presence of meaning-related context cues, with recall always prompted by the cues. In the absence of context, words with smaller sets of associates were easier to recall than those with larger sets, but this effect was reduced for older Ss. The presence of a study context cue facilitated recall and eliminated the effect of associative set size for both ages. In Exp 2, targets were studied and tested in the presence of unrelated words. In this situation, words with smaller sets of associates were less likely to be recalled than words with larger sets; again the effect was reduced for older Ss. The results are interpreted as an age decrement in processing implicitly activated information. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A high-field adiabatic fast passage ultracold neutron spin flipper for the UCNA experiment

The UCNA collaboration is making a precision measurement of the β asymmetry (A) in free neutron decay using polarized ultracold neutrons (UCN). A critical component of this experiment is an adiabatic fast passage neutron spin flipper capable of efficient operation in ambient magnetic fields on the order of 1 T. The requirement that it operate in a high field necessitated the construction of a free neutron spin flipper based, for the first time, on a birdcage resonator. The design, construction, and initial testing of this spin flipper prior to its use in the first measurement of A with UCN during the 2007 run cycle of the Los Alamos Neutron Science Center's 800 MeV proton accelerator is detailed. These studies determined the flipping efficiency of the device, averaged over the UCN spectrum present at the location of the spin flipper, to be ε=0.9985(4).     

Determination of sinigrin,sinalbin, allyl- and benzyl isothiocyanates by RP-HPLC in mustard powder extracts

A reversed phase-high performance liquid chromatography method was developed to quantify sinigrin, sinalbin, allyl isothiocyanate and benzyl isothiocyanate present in aqueous and freeze-dried yellow and Oriental (brown) mustard extract samples using two pre-treatment methods (autoclaving, boiling) to prevent degradation by myrosinase. The lowest detection limits for sinigrin and sinalbin were 0.05 mg/L and for allyl- and benzyl isothiocyanate were 2 mg/L. The methods developed make it possible to quantify both the glucosinolates (sinigrin, and sinalbin) and their hydrolysis products (allyl- and benzyl isothiocyanate) with the same mobile phase, and only require adjustment of the wavelength and a change in the ratio of the high performance liquid chromatography mobile phase solvents (tetrabutylammonium hydrogen sulphate and acetonitrile). The use of a single method yielded accurate and rapid results for the four compounds (sinigrin, sinalbin, allyl- and benzyl isothiocyanate). Autoclaving of both yellow and brown mustard powder before glucosinolate extraction did not consistently improve the amount of sinalbin and sinigrin recovered over boiling treatments because the thermal stability of myrosinase proved problematic in glucosinolate recovery. Nonetheless, the highest extract yields found were 4.06 g/100 g for sinigrin and 2.57 g/100 g for sinalbin, respectively, which represented over 94 g/100 g extract yield of sinigrin from the Oriental mustard powder.     

Inhibition of Listeria monocytogenes and Salmonella by Combinations of Oriental Mustard,Malic Acid,and EDTA

The antimicrobial activities of oriental mustard extract alone or combined with malic acid and EDTA were investigated against Salmonella spp. or Listeria monocytogenes at different temperatures. Five strain Salmonella or L. monocytogenes cocktails were separately inoculated in Brain Heart Infusion broth containing 0.5% (w/v) aqueous oriental mustard extract and incubated at 4 °C to 21 °C for 21 d. For inhibitor combination tests, Salmonella Typhimurium 02:8423 and L. monocytogenes 2–243 were individually inoculated in Mueller Hinton broth containing the mustard extract with either or both 0.2% (w/v) malic acid and 0.2% (w/v) EDTA and incubated at 10 °C or 21 °C for 10 to 14 d. Mustard extract inhibited growth of the L. monocytogenes cocktail at 4 °C up to 21 d (2.3 log₁₀ CFU/mL inhibition) or at 10 °C for 7 d (2.4 log₁₀ CFU/mL inhibition). Salmonella spp. viability was slightly, but significantly reduced by mustard extract at 4 °C by 21 d. Although hydrolysis of sinigrin in mustard extract by both pathogens was 2 to 6 times higher at 21 °C than at 4 °C to 10 °C, mustard was not inhibitory at 21 °C, perhaps because of the instability of its hydrolysis product (allyl isothiocyanate). At 21 °C, additive inhibitory effects of mustard extract with EDTA or malic acid led to undetectable levels of S. Typhimurium and L. monocytogenes by 7 d and 10 d, respectively. At 10 °C, S. Typhimurium was similarly susceptible, but combinations of antimicrobials were not more inhibitory to L. monocytogenes than the individual agents.     

Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review

Listeria monocytogenes is an opportunistic pathogen that has been involved in several deadly illness outbreaks. Future outbreaks may be more difficult to manage because of the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products. The present review summarizes the available evidence on the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products and the possible ways this resistance has developed. Furthermore, the resistance of food L. monocytogenes isolates to antibiotics currently used in the treatment of human listeriosis such as penicillin, ampicillin, tetracycline, and gentamicin, has been documented. Acquisition of movable genetic elements is considered the major mechanism of antibiotic resistance development in L. monocytogenes. Efflux pumps have also been linked with resistance of L. monocytogenes to some antibiotics including fluoroquinolones. Some L. monocytogenes strains isolated from food products are intrinsically resistant to several antibiotics. However, factors in food processing chains and environments (from farm to table) including extensive or sub‐inhibitory antibiotics use, horizontal gene transfer, exposure to environmental stresses, biofilm formation, and presence of persister cells play crucial roles in the development of antibiotic resistance by L. monocytogenes.     

Ethical review of multi-centre research: a survey of local research ethics committees in the south Thames region

We reported a 63-year-old woman with myotonic dystrophy (MD), who had frequent swallowing disturbances and died from suffocation asphyxia. Her esophagus on CT image 30 minutes after taking semi-solid meal showed dietary remnants in the middle portion of esophagus with entire esophageal dilatation. At autopsy, there was marked atrophy in the striated muscles in the upper part and smooth muscles in the lower part of the esophagus. The site of dietary stagnation on CT image was identical to the atrophic smooth muscle layer seen at autopsy. We speculate that one of the causes of esophageal motor dysfunctions is smooth muscle atrophy. The dietary stagnation in the esophagus may increase a risk of the asphyxia. Therefore we need to keep patients at the straight position during and after dietary ingestion to prevent respiratory problems.     

Control of concentration during academic tasks.

Evaluated 3 strategies for controlling concentration during academic tasks. 82 undergraduates served as Ss. One strategy, self-initiated relaxation (SIR), required Ss to employ a combination of relaxation techniques to set and maintain constructive study and test-taking states. The 2nd strategy, self-coaching (SC), was an extension of the positive self-talk techniques developed by D. Meichenbaum (1972). Ss were taught to coach (talk) themselves into constructive states and to maintain these states during studying and test taking. Finally, a 3rd strategy that combined SIR and SC was created. Results indicate that the 3rd strategy, SIR plus SC, significantly facilitated some aspects of academic performance in comparison to a no-treatment control group. (18 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme,nisin and EDTA in the presence of nitrite and sodium chloride at 24 degrees C

To develop a nisin- and lysozyme-based antimicrobial treatment for use with processed ham and bologna, in vitro experiments were conducted to determine whether inhibition enhancing interactions occur between the antimicrobials lysozyme, chrisin (a commercial nisin preparation), EDTA, NaCl and NaNO₂. Inhibitory interactions were observed between a number of agents when used against specific pathogenic and spoilage bacteria. The observed interactions included lysozyme with EDTA (Enterococcus faecalis and Weissella viridescens), chrisin with EDTA (all Gram-positive organisms), EDTA with NaCl (Escherichia coli, Salmonella enterica serovar Typhimurium, Serratia grimesii), EDTA with nitrite (E. coli, Lactobacillus curvatus, Leuconostoc mesenteroides, Listeria monocytogenes, S. Typhimurium), chrisin with nitrite (Lc. mesenteroides, L. monocytogenes), and NaCl with nitrite (S. Typhimurium, Shewanella putrefaciens). Previous reports have described interactions between nisin with EDTA that resulted in enhanced antimicrobial effect against Gram-negative bacteria, or lysozyme with nisin against Gram-positive bacteria. These interactions were not observed in these experiments. We observed that unlike previous studies, these experiments were conducted on growing cells in nutrient broth, rather than under conditions of nutrient limitation. We propose that screening of antimicrobials for use in food systems in nutrient-deficient systems is inappropriate and that new protocols should be developed.     

Editorial

Editorial Introduction

Editorial     

Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil

Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N₂ with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.