Modeling nonlinear inactivation of hygiene indicator bacteria in pig carcasses during scalding at different pHs.

This study aimed to investigate the influence of adding an alkalizing agent to the scalding water of a slaughterhouse in Brazil to inactivate hygiene indicator bacteria in pig carcasses. Scalding is critical during carcass processing because slaughterhouses' scalding water is constantly renewed; therefore, it is usually contaminated with organic matter, such as faeces and dirt from the previous carcasses. The treatments evaluated consisted of counting Enterobacteriaceae and mesophilic bacteria in pork jowls at 62 °C, 65 °C, 68 C, and 72 °C after 0.

Impacts of intake of trichothecenes (Fusarium sporotrichioides) for dairy calves: Effects on animal growth, oxidative and inflammatory response.

The objective of the present study was to evaluate the impacts of trichothecenes (Fusarium sporotrichioides) for dairy calves on animal growth, oxidative and inflammatory responses in the presence or absence of essential oils. Twelve calves weaned at 70 days of age were divided into 2 groups: T-C (control) and T-EO (essential oils - oregano, thyme, basil and rosemary) in the period of 40 days consuming ration contaminated by trichothecenes (500 ppb). The animals in the T-EO group received a mixture of EOs via feed at a dosage of 0.

Identifying adulteration of raw bovine milk with urea through electrochemical impedance spectroscopy coupled with chemometric techniques.

This study aimed to evaluate the applicability of electrochemical impedance spectroscopy to identify raw bovine milk adulteration with urea. Three batches of raw milk adulterated with urea were studied. Hierarchical clustering indicated that the samples could be split in three groups corresponding to low adulteration (less than 7 wt%), medium adulteration (between 8 and 16 wt%) and high adulteration (over than 16 wt%).

Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins () and red cabbage leaves ().

Anthocyanins make up the largest group of water-soluble pigments of the vegetable kingdom. These bio-compounds with antioxidant properties are attracting great interest in the food, pharmaceutical and cosmetic industry mainly because of their presence in many fruits and vegetables. The extraction of the pigment is still in need of further studies, especially concerning the extraction yield and the use of friendly solvents.

Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs.

We evaluated the effects of oregano essential oil (OEO) added to the feed of semi-heavy laying hens during winter. We measured performance as well as physical and chemical quality of fresh and 21-day stored eggs. A total of 240 semi-heavy laying hens were distributed into six treatments and five replicates (n = 8 each).

Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage.

Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influence of oregano and rosemary essential oils on the growth of lactic acid bacteria and the physicochemical properties of refrigerated vacuum-packed Tuscan sausage was evaluated.

Oregano essential oil (Origanum vulgare) to feed laying hens and its effects on animal health.

This study evaluated the effect of oregano essential oil added to the feed of commercial laying hens. This research was focused on the analysis of biochemical changes linked to hepatic function, and protein and lipid metabolism. It was used 240 laying hens (59 weeks-old) distributed in a completely randomized design of six treatments (five repetitions with eight birds each).

Use of modified Richards model to predict isothermal and non-isothermal microbial growth.

Mathematical models are often used to predict microbial growth in food products. An important class of these models involves the adaptation of classical sigmoid functions, such as the Gompertz and logistic functions. This study aimed to validate the use of the modified Richards model in various situations, which have not previously been tested.