Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The i...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Jade Morais Alves Ver ônica Ortiz Alvarenga Ruthchelly Tavares da Silva Geany Targino de Souza Pedrosa Francyeli Ara újo Silva Gerson Balbueno Bicca Clif Baldwin Donald W Schaffner Marciane Magnani Source Type: research
Exploring sulforaphane as neurotherapeutic: targeting Nrf2-Keap & amp; Nf-Kb pathway crosstalk in ASD
AbstractAutism spectrum disorders (ASD) are a family of complex neurodevelopmental disorders, characterized mainly through deficits in social behavior and communication. While the causes giving rise to autistic symptoms are numerous and varied, the treatment options and therapeutic avenues are still severely limited. Nevertheless, a number of signalling pathways have been implicated in the pathogenesis of the disease, and targeting these pathways might provide insight into potential treatments and future strategies. Importantly, alterations in inflammation, oxidative stress, and mitochondrial dysfunction have been noted in...
Source: Metabolic Brain Disease - March 1, 2024 Category: Neurology Source Type: research
Molecules, Vol. 29, Pages 1093: Effects and Mechanisms of Luteolin, a Plant-Based Flavonoid, in the Prevention of Cancers via Modulation of Inflammation and Cell Signaling Molecules
n Rahmani
Luteolin, a flavonoid, is mainly found in various vegetables and fruits, including carrots, cabbages, onions, parsley, apples, broccoli, and peppers. Extensive research in vivo and in vitro has been performed to explore its role in disease prevention and treatment. Moreover, this compound possesses the ability to combat cancer by modulating cell-signaling pathways across various types of cancer. The studies have confirmed that luteolin can inhibit cancer-cell survival and proliferation, angiogenesis, invasion, metastasis, mTOR/PI3K/Akt, STAT3, Wnt/β-catenin, and cell-cycle arrest, and induce apop...
Source: Molecules - February 29, 2024 Category: Chemistry Authors: Saleh A. Almatroodi Ahmad Almatroudi Hajed Obaid A. Alharbi Amjad Ali Khan Arshad Husain Rahmani Tags: Review Source Type: research
Uptake of microplastics and impacts on plant traits of savoy cabbage
Ecotoxicol Environ Saf. 2024 Feb 13;272:116086. doi: 10.1016/j.ecoenv.2024.116086. Online ahead of print.ABSTRACTAnthropogenic influences such as plastic pollution are causing serious environmental problems. While effects of microplastics on marine organisms are well studied, less is known about effects of plastic particles on terrestrial organisms such as plants. We investigated the effects of microplastic particles on different growth and metabolic traits of savoy cabbage (Brassica oleracea var. sabauda). Sections of seedlings exposed to polystyrene particles were analysed by coherent Raman scattering microscopy. These a...
Source: Ecotoxicology and Environmental Safety - February 14, 2024 Category: Environmental Health Authors: Bastian Liese Noah Lovis Stock Julian D üwel Christian Pilger Thomas Huser Caroline M üller Source Type: research
Association of Common Foods with Inflammation and Mortality: Analysis from a Large Prospective Cohort Study
J Med Food. 2024 Feb 14. doi: 10.1089/jmf.2023.0203. Online ahead of print.ABSTRACTSome dietary patterns are associated with inflammation, while others lower inflammation and improve health. However, many people cannot follow a complete, healthy diet. Therefore, this study's aim was to identify specific foods associated chronic inflammation and mortality. The study used Multi-Ethnic Study of Atherosclerosis (MESA) research materials from the NHLBI Biologic Specimen and Data Repository Information Coordinating Center. Three plant-based and three animal-based MESA food categories were chosen based on perceived availability i...
Source: Atherosclerosis - February 14, 2024 Category: Cardiology Authors: Nicholas W Carris Rahul Mhaskar Emily Coughlin Easton Bracey Srinivas M Tipparaju Koushik R Reddy Hariom Yadav Ganesh V Halade Source Type: research
Child eating behaviors are consistently linked to intake across meals that vary in portion size
Appetite. 2024 Feb 8:107258. doi: 10.1016/j.appet.2024.107258. Online ahead of print.ABSTRACTPrior studies evaluating a single meal in children characterized an "obesogenic" style of eating marked by larger bites and faster eating. It is unclear if this style is consistent across portion sizes within children so we examined eating behaviors in 91 children (7-8 years, 45 F) without obesity (BMI<90th percentile). Children consumed 4 ad libitum meals in the laboratory consisting of chicken nuggets, macaroni, grapes, and broccoli that varied in portion size (100%, 133%, 166%, 200%) with a maximum of 30 min allotted per meal...
Source: Appetite - February 10, 2024 Category: Nutrition Authors: A L Pearce N V Neuwald J S Evans O Romano B J Rolls K L Keller Source Type: research
The Treatment of Burkitt Lymphoma With the Berlin-Frankfurt-M ünster Protocol With Rituximab and Consolidative Autologous Transplantation
CONCLUSION: Intensive treatment according to BFM protocol, with rituximab and ASCT, appears feasible, safe, and highly effective in adult patients with BL, as confirmed by long-term survival rates reflecting response maintenance.PMID:38339976 | DOI:10.1093/oncolo/oyae017 (Source: The Oncologist)
Source: The Oncologist - February 10, 2024 Category: Cancer & Oncology Authors: Alessandro Broccoli Lisa Argnani Gabriele Gugliotta Cinzia Pellegrini Beatrice Casadei Gianmarco Bagnato Marianna Gentilini Vittorio Stefoni Pier Luigi Zinzani Source Type: research
