Evaluation of PhageDX Assay for Detection in Hydroponic Curly Lettuce.

Lettuce is one of the most consumed leafy vegetables worldwide and has been involved in multiple foodborne outbreaks. is one of the most prevalent etiological agents of foodborne disease (FBD) in lettuces, and its detection may take several days depending on the chosen method. This study evaluates a new rapid method that uses recombinant bacteriophages to detect in hydroponic curly lettuce.

Mathematical modelling and validation of Salmonella enterica growth in sushi exposed to different time-temperature scenarios found in real sushi establishments.

In this study mathematical models to predict Salmonella enterica growth in sushi at different temperatures were developed considering data obtained in 26 restaurants in Southern Brazil. The sushi type chosen to develop the models was the one that presented the highest total aerobic mesophilic counts among sushis collected in the establishments. Salmonella was inoculated (2-3 log UFC/g) in this sushi type prepared in the laboratory (pH 4.

Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs.

The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks.

Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis.

Lettuce (Lactuca sativa), one of the most consumed leafy vegetables in the world, is frequently implicated with foodborne disease (FBD) outbreaks, with Salmonella spp. and Escherichia coli O157:H7 being the most common bacteria to cause this illness. Estimates of prevalence and levels of these pathogens on lettuce are scarce in developed or in developing countries, which hinders risk assessment attempts.

Assessment of Salmonella spp. and Escherichia coli O157:H7 growth on lettuce exposed to isothermal and non-isothermal conditions.

This study aimed to assess the growth of Salmonella and Escherichia coli O157:H7 on lettuce exposed to isothermal and non-isothermal conditions. Pathogens were inoculated on lettuce separately and stored under isothermal condition at 5 °C, 10 °C, 25 °C, 37 °C for both bacteria, at 40 °C for Salmonella and 42 °C for E. coli O157:H7.

Modeling Growth Kinetic Parameters of Salmonella Enteritidis SE86 on Homemade Mayonnaise Under Isothermal and Nonisothermal Conditions.

During the last decade, a specific strain of Salmonella Enteritidis (named SE86) has been identified as the major etiological agent responsible for salmonellosis in the State of Rio Grande do Sul, Southern Brazil, and the main food vehicle was homemade mayonnaise (HM). This study aimed to model the growth prediction of SE86 on HM under isothermal and nonisothermal conditions. SE86 was inoculated on HM and stored at 7, 10, 15, 20, 25, 30, and 37°C.

Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad.

This study aimed to analyze the impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad (HMS) as contributor factors for the occurrence of salmonellosis. A total of 493 individuals answered a questionnaire composed of demographic and socioeconomic questions and, preparing, storage and consumption practices of HMS. The level of good hygiene practices (GHP) of respondents was calculated using Good Practice and Outbreak Prevention Indexes.

Functional diversity of microbial communities in soils in the vicinity of Wanda Glacier, Antarctic Peninsula.

Microbial functional diversity in four soils sampled in the vicinity of Wanda Glacier, Antarctic Peninsula, was determined using Biolog EcoPlates at 5°C and 25°C. Comparisons of the patterns of substrate utilization and the diversity index showed differences in community composition, reflecting the heterogeneous distribution of microorganisms in this environment. Differences in microbial diversity may be related to soil chemical properties.

In vitro antioxidant, anticoagulant and antimicrobial activity and in inhibition of cancer cell proliferation by xylan extracted from corn cobs.

Xylan is one of most abundant polymer after cellulose. However, its potential has yet to be completely recognized. Corn cobs contain a considerable reservoir of xylan.