Dispersion of sneeze droplets in a meat facility indoor environment - Without partitions.

Spreading patterns of the coronavirus disease (COVID-19) showed that infected and asymptotic carriers both played critical role in escalating transmission of virus leading to global pandemic. Indoor environments of restaurants, classrooms, hospitals, offices, large assemblies, and industrial installations are susceptible to virus outbreak. Industrial facilities such as fabrication rooms of meat processing plants, which are laden with moisture and fat in indoor air are the most sensitive spaces.

Legalization of Cannabis and Agricultural Frontier Expansion.

The environmental impacts of cannabis cultivation have been an issue of growing concern, with legalization often framed as a means to introduce regulations that hinder damaging practices. However, the concept of frontier expansion presents the possibility that the widespread establishment of this new industry may institute an additional source of habitat encroachment. Here, through geospatial analysis, we employ Colorado as a case study to investigate the distribution of licensed recreational cannabis cultivators, potential habitat infringement of threatened and endangered species, and LULC change.

Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat.

We investigated the impact of peroxyacetic acid (PAA; 200 ppm) spray on the microbiota and shelf life of commercial, vacuum-packed beef stored at chiller temperatures. Ribeye cuts ( = 147) were collected from a local beef plant on the day of production for two consecutive days, with one set collected at the start of work with the PAA spray nozzles turned off (control) and during routine production with the PAA spray nozzles turned on (PAA) each day. Packs were stored at 4, 2, and -1°C for up to 34, 104, and 180 days and sampled at appropriate intervals for sensory assessment, microbial enumeration, and microbial profiling by 16S rRNA gene amplicon analysis.

Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions.

A national survey was conducted in Canada to determine consumer cooking practices for minute steaks (thin, mechanically tenderized beef cutlets). Results indicate that most Canadians prefer cooking minute steaks by pan frying and to a medium level of doneness. To identify safe cooking conditions, retail minute steaks (∼125 g), inoculated at three sites per steak with a five-strain cocktail of nontoxigenic Escherichia coli O157:H7 (6.