Food Science and Technology Department, Pan-American Agricultural School, Zamorano University, San Antonio de Oriente, Honduras.
Published: June 2022
AI Article Synopsis
Article Abstract
Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of and on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for predetermined times. Survival counts of each pathogen were used to estimate values by linear regression, and values were estimated by the linear regression of the values. values ranged from 4.5 min at 60°C to 0.80 min at 70°C ( = 10.7°C). For , values ranged from 6.08 min at 60°C to 0.90 min at 70°C ( = 11.3°C). Validation of 7-log reduction was performed on inoculated curd heated at 65°C for 34.7 min, and recovering enrichment procedures were used for each pathogen. Neither nor cells were recovered after the enrichment of samples. The results obtained in this study could be applied by Honduran quesillo processors to improve the safety of their products.
Objective: To improve the accuracy of food intelligent recognition and weight estimation technology, establish a large-scale food image dataset.
Methods: Building large-scale food image and ingredient datasets based on web crawler technology, professional manual collection, and regular user uploads.
Results: A big dataset was constructed containing over 1.
In tissues of toothed whales from the Adriatic Sea (muscle, liver, kidney, lung, spleen, adipose tissue and skin) the concentrations of cadmium (Cd), lead (Pb) and arsenic (As) were analysed. In total, 186 dolphins were analysed; 155 bottlenose (Tursiops truncatus), 25 striped (Stenella coeruleoalba) and 6 Risso's dolphins (Grampus griseus). Cadmium concentrations in tissue samples ranged from 0.
Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, National Engineering Laboratory for Animal Breeding, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
Heat stress negatively affects dairy cow production, and health, leading to significant losses. Identifying mechanisms associated with heat tolerance is crucial for developing breeding strategies. Circular RNAs (circRNAs), a type of noncoding RNA, regulate cell functions like autophagy, apoptosis and proliferation.
Reducing animal-based food production and consumption due to environmental issues and undergoing upcoming changes in food dietary patterns is pushing European society to search for new protein sources. Consuming macroalgae (seaweed) is one of the possible solutions, and it is an exciting alternative for both sustainability and consumers' health. The aim of this work, implemented under the EU-FORA fellowship programme, was to evaluate the current and projected consumption of macroalgae in terms of possible beneficial and detrimental effects on consumers.
Department of Food Biosciences, Teagasc Food Research Centre, Teagasc-The Irish Agriculture and Food Development Authority, Moorepark, Fermoy, Co., Cork, P61 C996, Ireland.
Background: Numerous studies have highlighted the impact of bacterial communities on the quality and safety of raw ewe milk-derived cheeses. Despite reported differences in the microbiota among cheese types and even producers, to the best of our knowledge, no study has comprehensively assessed all potential microbial sources and their contributions to any raw ewe milk-derived cheese, which could suppose great potential for benefits from research in this area. Here, using the Protected Designation of Origin Idiazabal cheese as an example, the impact of the environment and practices of artisanal dairies (including herd feed, teat skin, dairy surfaces, and ingredients) on the microbiomes of the associated raw milk, whey, and derived cheeses was examined through shotgun metagenomic sequencing.
