Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid.

Salmonella Typhimurium, a common foodborne pathogen, is widespread in foods. Lactic acid (LA) has been employed to control bacteria in food, while it can induce the formation of sublethally injured bacteria. The sublethal injury of LA against S.

Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against and Their Application in Beef Sausages.

This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO) against and their application in beef sausages. Both SNAC and NaNO demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO ( < 0.05) at the same pH (3, 5, and 7).

Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage.

Ohmic heating (OH), an innovative heating technology, presents potential applications in the pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of OH at various voltage gradients (10 V/cm, 12.5 V/cm, and 15 V/cm) and water bath (WB) on microbial inactivation, physicochemical and sensory properties and microbial flora of pasteurized milk.

Preparation of lemon essential oil nanoemulsion and its effect on the microbial community of pork patties.

The purpose of this study was to prepare an essential oil nanoemulsion and apply it to meat products to achieve antimicrobial effect. The nanoemulsion of lemon essential oil was produced by high power ultrasonication. The influences of ultrasonic power, ultrasonic time, and mass ratio of sodium caseinate to essential oil on the particle size were examined.

Effects of vegetable oil and ethylcellulose on the oleogel properties and its application in Harbin red sausage.

The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed.

Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption.

Sublethally injured state has been recognized as a survival strategy for microorganisms suffering from stressful environments. Injured cells fail to grow on selective media but can normally grow on nonselective media. Numerous microorganism species can form sublethal injury in various food matrices during processing and preservation with different techniques.

Inactivation effects and mechanism of ohmic heating on Bacillus cereus.

The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC 11778 were investigated in this study, conventional heating (CH) was also carried out and served as control. All OH treatments (10 V/cm 50 Hz, 10 V/cm 500 Hz, 5 V/cm 50 Hz and 5 V/cm 500 Hz) could achieve a comparable inactivation effect with CH, while OH treatments significantly shortened the processing time. OH treated cells exhibited significantly higher leakage of metal ions (Mg and K) and biomacromolecules (nucleic acids and proteins) than those treated with CH when bacterial suspensions were heated to the same temperature.

Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem.

This study was conducted to study muscle fiber characteristics and apoptotic factor differences within 24 h postmortem of bovine longissimus lumborum (LL) and psoas major (PM). Compared to LL, PM had a higher proportion of type I fibers and lower proportion of type II fibers. PM also had higher ROS levels.

Employment of cold atmospheric plasma in chilled chicken breasts and the analysis of microbial diversity after the shelf-life storage.

Cold atmospheric plasma, featured as a non-thermal food processing technology has gained prominent attention for its practical application. The demand for chilled chicken has increased rapidly due to its nutritious value. However, chilled chicken often suffers from a short shelf life due to its susceptibility to spoilage.

Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality.

This study investigated changes in mitochondrial lipid molecules and their potential associations with Longissimus lumborum (LL) and Psoas major (PM) quality during storage. A total of 1610 lipid species that matched with 36 lipid classes were identified from isolated mitochondria. PM had more key lipid molecules at storage d-1 including diacylglycerol and triacylglycerol (may play roles in membrane stability), phosphatidylethanolamine, acyl carnitine and cardiolipin (involved in energy metabolism), and cardiolipin and phosphatidylserine (important factors in apoptosis).

Subcellular inactivation mechanisms of Pseudomonas aeruginosa treated by cold atmospheric plasma and application on chicken breasts.

As a novel microbe inactivation strategy, cold atmospheric plasma (CAP) technology has attracted great attractions in the past two decades. This study demonstrated that the CAP treatment was a robust inactivation approach for P. aeruginosa.

Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem.

Lipid molecules are important participants in mitochondria-mediated apoptosis. This study explored the effect of mitochondrial lipids on mitochondria-mediated apoptosis, mitochondrial reactive oxygen species (ROS) production, and muscle oxidation of beef longissimus lumborum (LL, = 6) and psoas major (PM, = 6) during 24 h postmortem. A total of 432 lipid species matched with 21 lipid classes were identified.

Light activation of gold nanorods but not gold nanospheres enhance antibacterial effect through photodynamic and photothermal mechanisms.

Plasmonic nanomaterials of gold and silver have been reported to have antibacterial effect. In this study, three gold nanomaterials (NMs) of different aspect rations (Gold nanospheres (AuNSs, aspect ratio 1), and two gold nanorods (AuNRs636, aspect ratio 2.79; AuNRs772, aspect ratio 3.

Recovery and virulence factors of sublethally injured Staphylococcus aureus after ohmic heating.

Ohmic heating (OH) is an alternative thermal processing technique, which is widely used to pasteurize or sterilize food. However, sublethally injured Staphylococcus aureus induced by OH is a great concern to food safety. The recovery of injured S.

Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating.

In this study, the high-throughput Illumina HiSeq 2000 mRNA sequencing technique was used to investigate the transcriptome response of Escherichia coli O157:H7 exposed to ohmic heating (OH) and water bath heating (WB). Compared to untreated samples, a total of 293, 516, and 498 genes showed differential expression after HVOH (high voltage short time ohmic heating), LVOH (low voltage long time ohmic heating), and WB, respectively. Therefore, LVOH had the potential to cause comparable effects on the transcriptome of E.

Effects of fat/oil type and ethylcellulose on the gel characteristic of pork batter.

The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability.

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage.

In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples ( > 0.

Mitochondria changes and metabolome differences of bovine longissimus lumborum and psoas major during 24 h postmortem.

This study was performed to reveal mitochondria changes and metabolome differences between bovine longissimus lumborum (LL) and psoas major (PM) muscles within the first 24 h postmortem. PM showed significant lower (P < .05) pH than LL at 6 h and 12 h postmortem.

Label free-based proteomic analysis of Escherichia coli O157:H7 subjected to ohmic heating.

To investigate the inactivation mechanism of ohmic heating (OH) on Escherichia coli O157:H7 at the same inactivation levels, a label-free quantitative proteomic approach was employed in this study. Quantification of 2633 proteins was obtained with high confidence. Compared to untreated samples (CT), a total of 169, 84, and 26 proteins showed significantly differential abundance after high voltage OH (HVOH, 10 V/cm), low voltage OH (LVOH, 5 V/cm), and water bath heating (WB), respectively.

Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle.

Differences in the expression of functional genes between beef Longissimus Lumborum (LL) and Psoas Major (PM) are not well understood. The aim of present study is to reveal transcriptome changes of beef LL and PM during early postmortem by high-throughput Illumina Hiseq4000 Sequencing. Hierarchical clustering analysis indicated significant differences in transcriptome profiles between LL and PM as well as 1 h and 12 h postmortem.

Enzymatic characteristics of polyphenoloxidase from shrimp () and its inhibition by a novel hydroxypyridinone derivative.

Melanosis developed in shrimp () is mainly initiated by polyphenoloxidase (PPO), thus understanding of the characteristics of PPO in shrimp is important for controlling the melanosis of shrimp. The shrimp cephalothorax turns black most rapidly amongst all the tissues during the chilled storage. Crude PPO extracted from this cephalothorax has an optimal pH of 6.

Targeted metabolomics to reveal muscle-specific energy metabolism between bovine longissimus lumborum and psoas major during early postmortem periods.

Targeted metabolomics was applied to elucidate energy metabolites in bovine (Chinese Jinjiang yellow cattle, n = 4) longissimuss lumborum (LL) and psoas major (PM) muscles during the early postmortem period (1 h, 6 h, 12 h, and 24 h). The a* value increased significantly (P < .05) in both of LL and PM within 24 h postmortem.

Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking.

In this study, the effects of ohmic cooking (OH) and water bath cooking (WB) on the reduction of Escherichia coli O157:H7 inoculated in pork batter with addition of sodium chloride (NaCl) were studied, and the recovery and growth of OH and WB treated E. coli O157:H7 were also investigated during storage. The time for samples cooked by OH to reach the targeted endpoint temperature (61, 65, and 72 °C) was shorter than that of WB, and the addition of NaCl dramatically shortened the cooking time of OH treated samples, however, no significant effect was observed by WB.