A microfluidic device and instrument prototypes for the detection of in water samples using a phage-based bioluminescence assay.

Current quantification methods of () contamination in water samples involve long incubation, laboratory equipment and facilities, or complex processes that require specialized training for accurate operation and interpretation. To address these limitations, we have developed a microfluidic device and portable instrument prototypes capable of performing a rapid and highly sensitive bacteriophage-based assay to detect cells with detection limit comparable to traditional methods in a fraction of the time. The microfluidic device combines membrane filtration and selective enrichment using T7-NanoLuc-CBM, a genetically engineered bacteriophage, to identify 4.

The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain).

The aim of the study was to investigate quality and shelf life of beef meat cooked under sous vide conditions then extended refrigerated storage for 10 weeks. Biceps femoris (n = 6) from six to seven year old cows were treated with 2 g/L ginger powder (GP) containing zingibain or control (no injection) and were then cooked in sous vide conditions at 65 °C for 1 h or 8 h. Cooked samples were evaluated for physicochemical (pH, total water content, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis (TPA), L*, a*, b* properties and thiobarbituric acid reactive substance (TBARS)), microstructure (scanning electron microscopy) and microbiological (Brochothrix thermospacta, Clostridium perfringens, Lactic acid bacteria, Listeria monocytogenes, Salmonella spp, and yeasts and moulds) quality after vacuum packing, cooking, then refrigerated storage at 4 °C for 0, 2, 4, 8 or 10 weeks.

Sensory and Physical Characteristics of from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking.

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. (BF; = 12) acquired from 6-7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content.

Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking.

The study investigated the effect of zingibain protease and sous vide cooking on tenderness and water-holding capacity of M. biceps femoris (BF) from 30 older Angus cows (6-7 years) fed concentrates for 0, 28, 42 or 56 days. BF were cooked for 1, 8, and 18 h at 65 °C and 75 °C, without any pre-treatment, after they have been injected with water only or after they have been injected with either 1 g/L or 2 g/L ginger powder solution (containing zingibain).

Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.

This study investigated the effect of the age of the animal, sous vide cooking and ageing on tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus (ST). Samples of each muscle from young (<18 months) and older (30-42 months) animals, at 0 and 13 days ageing, were cooked at 55 °C, 65 °C, and 75 °C for 1 h, 8 h and 18 h and tested for Warner-Bratzler shear force (WBSF), cooking loss, total water content and collagen solubility. WBSF reduced with ageing (P < 0.

A Survey of New South Wales Sheep Producer Practices and Perceptions on Lamb Mortality and Ewe Supplementation.

High lamb mortality rates reduce profitability and reduce the perceived animal welfare standards of the industry. This study aimed to understand producer knowledge of lamb mortality rates and causes of lamb mortality, and to investigate various practices and perceptions of producers that may contribute to lamb deaths. Postal and online surveys gathered data on Australian sheep producer's knowledge and practices around lambing and management practices.

Maternal supplementation of twin bearing ewes with calcium and magnesium alters immune status and weight gain of their lambs.

This study investigated the effect of supplementation of ewes with calcium (Ca) and magnesium (Mg) in late gestation and early lactation on the plasma mineral concentration, hormone profile and immunity responses of ewes and their lambs. Twin bearing ewes were allocated between four dietary treatment groups ( = 11 per treatment): control (0.33% DM Ca and 0.

A Robust Incubator to Improve Access to Microbiological Culture in Low Resource Environments.

To help address the limitations of operating conventional microbiological culture incubators in low resource environments, a new incubator design was developed and tested to meet the requirements of operation in laboratories without reliable power (power outages up to 12 contiguous hours) or climate control (ambient indoor temperatures from 5 °C to 45 °C). The device is designed to enable adherence to incubation temperatures recommended for growth detection, identification, and drug susceptibility testing (DST) of human pathogenic bacteria. During power outages, stable temperatures are maintained in the device's internal sample compartment by employing phase change material (PCM) as a bi-directional thermal battery to maintain incubation temperature.

Rapid Establishment of a Cold Chain Capacity of -60°C or Colder for the STRIVE Ebola Vaccine Trial During the Ebola Outbreak in Sierra Leone.

ClinicalTrials.gov [NCT02378753] and Pan African Clinical Trials Registry [PACTR201502001037220].

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters.

This study investigated the effects of chilled and frozen storage conditions on the fatty acid profile and lipid oxidation in lamb M. longissimus lumborum (LL). Muscle LL (n=360) were randomly selected at 24h post-mortem from a commercial Australian abattoir and maintained chilled for five periods (0, 2, 4, 6 and 8weeks) followed by frozen for six periods (0, 4, 8, 12, 24 and 52weeks) at -12°C or -18°C.

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

This study investigated the protein oxidation properties of lamb following chilled-then-frozen storage. Experimental (n=360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24h post mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52weeks).

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.

This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n=360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks).

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m.

Long-term red meat preservation using chilled and frozen storage combinations: A review.

This paper reviews current literature relating to the effects of chilled and frozen storage on the quality characteristics of red meat (lamb and beef). These characteristics include tenderness (shear force), juiciness (fluid losses), flavour (lipid oxidation), colour and microbial loading. Research suggests that chilled storage of red meat can improve certain properties, such as shear force and species-specific flavour, to threshold levels before the effects on flavour and colour become deleterious, and key microbial species proliferate to spoilage levels.

The effect of forage type on lamb carcass traits, meat quality and sensory traits.

The aim of this study was to evaluate the effect of different forage-types on lamb carcass, meat quality and sensory attributes. Sixty-two, White Dorper lambs finished on bladder clover, brassica, chicory+arrowleaf clover, lucerne+phalaris or lucerne, were slaughtered at a commercial abattoir. At 24h post-mortem, the m.

Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acids.

Algae high in docosahexaenoic acid (DHA) may provide a source of long-chain omega-3 polyunsaturated fatty acids (LCn-3PUFA) for inclusion in the diet of lambs to improve the LCn-3PUFA status of meat. The effect of background LCn-3PUFA status on the metabolism of high DHA algae is, however, unknown. The aim of the current study was to determine whether the response to a high in DHA algae supplement fed to lambs for six weeks prior to slaughter was mediated by a maternal periconceptional diet.

Increased prostaglandin response to oxytocin in ewes fed a diet high in omega-6 polyunsaturated fatty acids.

Diets high in omega-6 polyunsaturated fatty acids (n-6) are associated with increased prostaglandin F(2α) (PGF(2α)) synthesis in cattle, however, the specific effects on the potential prostaglandin response to an oxytocin challenge in sheep have not been reported. The aim of the current study was to determine whether oxytocin-stimulated PGF(2α) was significantly increased when ewes were fed a diet high in n-6 compared with a control diet low in n-6. Merino x Border Leicester ewes (n = 30) received one of two dietary treatments, either high in n-6 (70 % oat grain) or low in n-6 (control diet, 100 % cereal/legume silage).

Pressure ulcer prevalence and risk factors during prolonged surgical procedures.

Pressure ulcer formation related to positioning while in the OR increases the length of hospital stay and hospital costs, but there is little evidence documenting how positioning devices used in the OR influence pressure ulcer development when examined with traditional risk factors. The aim of this prospective cohort study was to identify the prevalence of and risk factors associated with pressure ulcer development among patients undergoing surgical procedures lasting longer than three hours. Participants included all adult same-day admission patients scheduled for a three-hour surgical procedure during an eight-month period (N = 258).