Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. Provincialis and A. Tenuissima.

Seeds of the species Acacia retinodes, A. provincialis, and A. tenuissima) from different growing locations were analysed for their mineral composition, free and bound polyphenols, and flavonoids.

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia.

The high organic content of abattoir-associated process water provides an alternative for low-cost and non-invasive sample collection. This study investigated the association of microbial diversity from an abattoir processing environment with that of chicken meat. Water samples from scalders, defeathering, evisceration, carcass-washer, chillers, and post-chill carcass rinsate were collected from a large-scale abattoir in Australia.

Compositional and functional changes in Acacia tenuissima seeds due to processing.

The chemical, functional, anti-nutritional, and antioxidant composition of raw and roasted Acacia tenuissima seeds were determined to evaluate the impact of heat processing. The raw seeds were relatively high in protein (25.2 %), fat (10.

The Use of Interdisciplinary Approaches to Understand the Biology of .

is a bacterial pathogen recognised as a major cause of foodborne illness worldwide. While generally does not grow outside its host, it can survive outside of the host long enough to pose a health concern. This review presents an up-to-date description and evaluation of biological, mathematical, and statistical approaches used to understand the behaviour of this foodborne pathogen and suggests future avenues which can be explored.

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini).

Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or encapsulation is an option to preserve truffle aroma for extended supply. However, the aroma profile that directly affects the truffle quality and consumer acceptance is influenced by processing and producers require processing options that balance processing feasibility with retention of a suitable aroma profile. This study aimed to determine the impact of freeze-drying and encapsulation on the profile of key volatiles, consumer discrimination, and overall sensory impression (aroma intensity, liking, and acceptability) of processed truffle products compared to the starting material (positive control).

Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma.

This study aimed to develop a novel technique to retain and stabilize compounds contributing to truffle aroma by encapsulation using β-cyclodextrin. Two experiments were conducted. In the first experiment, the key volatile profile and microbial population of products resulting from three different encapsulation methods, namely direct mixing method (M1), direct mixing followed by ethanol addition method (M2), and paste method (M3), were compared with untreated truffles (positive control) over a 90-day period.

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review.

Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest.

Tea extracts inhibit the attachment of streptococci to oral/dental substrata by reducing hydrogen bonding energies.

Previous work in the authors' lab demonstrated that tea extracts significantly suppressed streptococcal colonization of abiotic substrata by coating the bacterial cell surfaces with tea components. In this study, the physico-chemical mechanisms by which the tea coating inhibits cellular attachment are demonstrated. The changes in the cell surface physico-chemical properties of streptococci, induced by tea extracts, were measured.

Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens.

Scientific advances in pathogen decontamination offer great potential to reduce Campylobacter spp. during primary processing. The aim of this study was to collate data from eligible studies using systematic review, meta-analysis followed by meta-regression.

An in vitro study into the antimicrobial and cytotoxic effect of Acticoat™ dressings supplemented with chlorhexidine.

Burn injuries can cause traumatic and debilitating physical trauma, with burn wounds prone to bacterial infection. This study examined in vitro the effectiveness of the silver nanoparticle based antimicrobial dressing, Acticoat™, in combination with a range of antimicrobial compounds against Staphylococcus aureus and Pseudomonas aeruginosa and investigated potential cytotoxic effects in multi-layered differentiated keratinocyte models. Acticoat™ with chlorhexidine was found to be highly effective against S.

Direct Modulation of the Gut Microbiota as a Therapeutic Approach for Alzheimer's Disease.

Alzheimer's disease is a neurodegenerative disease characterized by a progressive decline in memory and cognitive functions. It is a multifactorial disease involving a wide range of pathological factors that are not fully understood. As supported by a growing amount of evidence in recent years, gut microbiota plays an important role in the pathogenesis of Alzheimer's disease through the brain-gut-microbiota axis.

Survival of Salmonella Under Heat Stress is Associated with the Presence/Absence of CRISPR Cas Genes and Iron Levels.

Clustered regularly interspaced short palindromic repeats (CRISPR) cas genes have been linked to stress response in Salmonella. Our aim was to identify the presence of CRISPR cas in Salmonella and its response to heat in the presence of iron. Whole genomes of Salmonella (n = 50) of seven serovars were compared to identify the presence of CRISPR cas genes, direct-repeats and spacers.

Transcriptional profiling of biofilms formed on chilled beef by psychrotrophic meat spoilage bacterium, 1793.

is the predominant bacterial species associated with spoiled aerobically stored chilled meat worldwide. It readily forms biofilms on meat under refrigerated temperature conditions used in the meat industry. Biofilm growth leads to slime development on meat which in turn becomes a major quality defect.

Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage.

This study aimed to assess the effect of chitosan or gum Arabic edible coatings, with natamycin (200, 300, 400 mg/L) on the aroma profiles of Western Australian grown truffles at five storage intervals: 0, 7, 14, 21, and 28 days using solid-phase microextraction (SPME)-followed by gas chromatography-mass spectrometry (GC-MS). The population structure of the bacterial community of both untreated and chitosan-natamycin (400 mg/L) coated truffles were assessed using metagenomic sequencing analysis alongside GC-MS. The results demonstrated that all the coating treatments were able to have a positive impact in halting or delaying the changes of truffle aroma throughout the storage period, with chitosan-natamycin (400 mg/L) coating having the best preservation results compared to the other coatings.

Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media.

Detection and isolation of Shiga toxin-producing Escherichia coli (STEC) from manufacturing beef is challenging and it may be affected by microbial changes during enrichment. This study was designed to understand population changes during enrichment of beef from an integrated (Samples A and B) and a fragmented (Samples C and D) abattoir. The samples were enriched in buffered peptone water (BPW), Assurance GDS MPX top 7 STEC mEHEC®, BAX® E.

Tea extracts modulate oral biofilm development by altering bacterial hydrophobicity and aggregation.

Objectives: This study aims to investigate the effects of tea extracts on biofilm formation by oral streptococci and the potential mechanisms behind the effects.

Design: We examined the effects of five types of tea extracts (green, oolong, black, pu-erh and chrysanthemum tea) on cell surface hydrophobicity and auto-aggregation of three different streptococcal species (Streptococcus mutans, Streptococcus salivarius and Streptococcus mitis) and evaluated their biofilm formation on four disparate hard surfaces (glass, stainless steel, hydroxyapatite and titanium). The correlation between biofilm formation and the cellular properties were investigated in order to study the mechanisms by which the tea extracts affect biofilm formation.

A statistical approach for modelling the physical process of bacterial attachment to abiotic surfaces.

A statistical approach using a polynomial linear model in combination with a probability distribution model was developed to mathematically represent the process of bacterial attachment and study its mechanism. The linear deterministic model was built based on data from experiments investigating bacterial and substratum surface physico-chemical factors as predictors of attachment. The prediction results were applied to a normal-approximated binomial distribution model to probabilistically predict attachment.

Salmonella survival after exposure to heat in a model meat juice system.

The effect of heat against eleven Salmonella strains in model meat juices was examined. Juices from beef, lamb and goat were made from either the fatty layer (FL), muscle (M) or a mixture of both (FLM). The pH of each FLM sample was altered to match the pH of PBS and vice versa to determine the pH effect on the survival of Salmonella against the effect of heat.

Antimicrobial efficacy of nisin-loaded bacterial cellulose nanocrystals against selected meat spoilage lactic acid bacteria.

This study aimed to explore the potential of bacterial cellulose nanocrystals (BCNs) loaded with nisin against selected meat spoilage lactic acid bacteria (LAB) in vitro. BCNs were produced by HSO hydrolysis, and nisin-loaded BCNs were produced through the complexation method. All nanocrystals were assessed for their zeta-potential, encapsulation efficiency and antimicrobial activity.

Plant components affect bacterial biofilms development by altering their cell surface physicochemical properties: a predictability study using Actinomyces naeslundii.

We hypothesized that the initial events leading to biofilm formation by bacteria, in general, are predominantly mediated by cell surface physicochemical interactions, and that natural products can impact the process by altering cell surface physicochemical properties. We exemplified this phenomenon using Actinomyces naeslundii as the model organism, and using tea products to modify its cell surface physicochemical properties. To test the hypothesis, a non-linear multiple regression model incorporating a normal distribution curve was constructed to explain the impact of tea extracts on the physiochemical processes of biofilm formation by A.

Survival of Salmonella on Red Meat in Response to Dry Heat.

Abstract: Red meat is associated with Salmonella outbreaks, resulting in negative impacts for the processing industry. Little work has been reported on the use of dry heat as opposed to moist heat against Salmonella on red meat. We determined the effect of drying at 25°C and dry heat at 70°C with ∼10% relative humidity for 1 h against 11 Salmonella strains of multiple serovars on beef, lamb, and goat and rubber as an inert surface.

Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads.

Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses. Limited information is available on the matrix composition of the biofilms formed by these bacteria.

Linking the westernised oropharyngeal microbiome to the immune response in Chinese immigrants.

Background: Human microbiota plays a fundamental role in modulating the immune response. Western environment and lifestyle are envisaged to alter the human microbiota with a new microbiome profile established in Chinese immigrants, which fails to prime the immune system. Here, we investigated how differences in composition of oropharyngeal microbiome may contribute to patterns of interaction between the microbiome and immune system in Chinese immigrants living in Australia.

Bacterial community analysis using 16S rRNA amplicon sequencing in the boning room of Australian beef export abattoirs.

Microbial contamination associated with beef slaughter and boning has been investigated using traditional culture dependent approaches. However, conventional counting methods have disadvantages of detecting only cultivable bacterial groups that may be a small subset of the true microbial population. This study investigated the microbiology in the boning room of an integrated (abattoir A) and a fragmented (abattoir B) Australian beef export abattoirs using culture independent 16S rRNA gene amplicon sequencing coupled with total viable count (TVC).

Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum-packaged beef.

The application of bacterial cellulose (BC) as a wrapping material for vacuum-packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low-field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.