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Assessing coastal zooplankton in the St. Lawrence estuary: spatio-temporal patterns of taxonomic and functional biodiversity.
J Plankton Res
January 2025
Institut des Sciences de la Mer, Université du Québec à Rimouski, Québec-Océan, 310 Allée des Ursulines, G5L3A1, Rimouski, Québec, Canada.
Biodiversity assessment promotes information on the state of an ecosystem. Zooplankton, as a sentinel group at the basis of aquatic food webs, are, thus, an important component to monitor for ecosystem conservation and management. For the first time, we characterized biodiversity of coastal zooplankton along the shallow Northern shoreline of the lower St.
View Article and Find Full Text PDFWater used in post-harvest handling and processing operations is an important risk factor for microbiological cross-contamination of fruits, vegetables and herbs (FVH). Industrial data indicated that the frozen FVH sector is characterised by operational cycles between 8 and 120 h, variable product volumes and no control of the temperature of process water. Intervention strategies were limited to the use of water disinfection treatments such as peroxyacetic acid and hydrogen peroxide.
View Article and Find Full Text PDFA dynamic mass balance model was developed to simulate contamination dynamics in the process water of fresh and frozen fruits, vegetables and herbs (ffFVH) during processing and handling operations. The mass balance relates to the flux of water and product in a wash tank and the number of microbial cells released in the water, inactivated by the water disinfectant or transferred from the water back to the product. Critical variables describing microbial dynamics in water are: (i) the chemical oxygen demand (COD), as an indicator of the concentration of organic matter; (ii) free chlorine (FC) and particularly its antimicrobial fraction, hypochlorous acid (HOCl); and (iii) the microbial population levels.
View Article and Find Full Text PDFWater used in post-harvest handling and processing operations is an important risk factor for microbiological cross-contamination of fruits, vegetables and herbs (FVH). Industrial data indicated that the fresh-cut FVH sector is characterised by process water at cooled temperature, operational cycles between 1 and 15 h, and product volumes between 700 and 3000 kg. Intervention strategies were based on water disinfection treatments mostly using chlorine-based disinfectants.
View Article and Find Full Text PDFAgreement of zero-heat-flux thermometry compared with infrared tympanic temperature monitoring in adults undergoing major surgery.
Eur J Med Res
January 2025
Department of Otolaryngology, Affiliated Hospital of Hebei University, 212th Yuhua Road, Baoding, Hebei, China.
The patient's body temperature significantly fluctuates, affected by factors, including anesthesia. The ideal temperature monitoring method that is suitable for perioperative application is of great significance for identifying hypothermia and malignant hyperthermia early, as well as for guiding intraoperative temperature protection. This study aims to compare the cutaneous zero-heat-flux (ZHF) thermometer application in general anesthesia using the infrared tympanic measurement as a reference.
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