Biochar derived from rice husk: Impact on soil enzyme and microbial dynamics, lettuce growth, and toxicity
In conclusion, this study underscores the potential of RHB as a soil amendment with positive effects on crop growth, highlighting the utilization of agricultural byproducts to enhance soil biological quality and plant growth through biochar application.PMID:38052311 | DOI:10.1016/j.chemosphere.2023.140868 (Source: Chemosphere)
Source: Chemosphere - December 5, 2023 Category: Chemistry Authors: Athanasie Akumuntu Jin-Kyung Hong Eun Hea Jho Kehinde Caleb Omidoyin Seong-Jik Park Qianru Zhang Xin Zhao Source Type: research
Biochar derived from rice husk: Impact on soil enzyme and microbial dynamics, lettuce growth, and toxicity
In conclusion, this study underscores the potential of RHB as a soil amendment with positive effects on crop growth, highlighting the utilization of agricultural byproducts to enhance soil biological quality and plant growth through biochar application.PMID:38052311 | DOI:10.1016/j.chemosphere.2023.140868 (Source: Chemosphere)
Source: Chemosphere - December 5, 2023 Category: Chemistry Authors: Athanasie Akumuntu Jin-Kyung Hong Eun Hea Jho Kehinde Caleb Omidoyin Seong-Jik Park Qianru Zhang Xin Zhao Source Type: research
Biochar derived from rice husk: Impact on soil enzyme and microbial dynamics, lettuce growth, and toxicity
In conclusion, this study underscores the potential of RHB as a soil amendment with positive effects on crop growth, highlighting the utilization of agricultural byproducts to enhance soil biological quality and plant growth through biochar application.PMID:38052311 | DOI:10.1016/j.chemosphere.2023.140868 (Source: Chemosphere)
Source: Chemosphere - December 5, 2023 Category: Chemistry Authors: Athanasie Akumuntu Jin-Kyung Hong Eun Hea Jho Kehinde Caleb Omidoyin Seong-Jik Park Qianru Zhang Xin Zhao Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples
Food Microbiol. 2024 Apr;118:104410. doi: 10.1016/j.fm.2023.104410. Epub 2023 Oct 25.ABSTRACTAcinetobacter baumannii is a well-known nosocomial infection causing agent. However, other Acinetobacter spp. have also been implicated in cases of human infection. Additionally, these bacteria are known for the development of antibiotic resistance thus making the treatment of the infections they cause, challenging. Due to their relevance in clinical setups less attention has been paid to their presence in foods, and its relation with infection/dissemination routes. In the current study commercial Ready-To-Eat (RTE) salads were ana...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Ana Costa-Ribeiro Sarah Azinheiro Sandra Mota Marta Prado Alexandre Lamas Alejandro Garrido-Maestu Source Type: research
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quality
This study investigated the antimicrobial efficacy of pulsed light (PL), a novel nisin-organic acid based antimicrobial wash (AW) and the synergy thereof in inactivating E. coli O157:H7 on Romaine lettuce. Treatment effects on background microbiota and produce quality during storage at 4 °C for 7 days was also investigated. A bacterial cocktail containing three outbreak strains of E. coli O157:H7 was used as inoculum. Lettuce leaves were spot inoculated on the surface before treating with PL (1-60 s), AW (2 min) or combinations of PL with AW. PL treatment for 10 s, equivalent to fluence dose of 10.5 J/cm2, was optimal and...
Source: Food Microbiology - December 4, 2023 Category: Food Science Authors: Sudarsan Mukhopadhyay Dike O Ukuku Ocen M Olanya Brendan A Niemira Zhonglin T Jin Xuetong Fan Source Type: research
