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  • 1
    Electronic Resource
    Electronic Resource
    Inhibitory effects of selenium on mutagenicity (1984)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 32 (1984), S. 426-433 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00123a002
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  • 2
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF STRESS AND SURVIVAL OF SALMONELLA TYPHIMURIUM ATCC 7136 IN A TAPIOCA SOYSTARCH PRODUCT CONTAINING POTASSIUM SORBATE (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of reduced water activity and 0.1% sorbate on Salmonella typhimurium ATCC 7136 in a soy-starch product were examined. The formulated product (final pH 6.7), was inoculated with cells to give a final concentration of approximately 2 × 106 cells/g. Ten gram samples were placed in a series of desiccators over saturated salt solutions and stored at either 22°C or 40°C. Water activities ranged from 0.79 to 0.97. Samples were withdrawn at prescribed intervals and appropriate dilutions made. A dual plating procedure was used to monitor growth (tryptic soy agar) and development of injury (Levine's Eosin Methylene Blue Agar supplemented with 2% NaCl and 0.05% sodium desoxycholate). Cells stored at 22°C remained viable longer at an aw of 0.79 than at aw values of 0.96 to 0.97. As storage time increased, cells were stressed at a faster rate at higher aw values. This effect was accelerated at 40°C and as storage time increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00577.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Packaging and Processing Procedures on the Quality and Shelf Life of Fresh Pork Loins (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty crossbred hogs were slaughtered and the longissimus muscle from the left side was removed and divided into two equal sections within 20 min postmortem (HP) and those from the right side were removed and divided 24 hr postmortem(CP). One-half of the muscle from each side was wrapped in parchment paper (PP) and the other half was vacuum packaged (VP) and loin sections were assigned to storage intervals of 0, 7, 14, 21, or 28 days. At the end of each storage period, loins were evaluated for moisture loss, bacterial levels, off-odor, sensory properties and retail case display. VP and HP treatments had reduced moisture loss (P〈0.05). Off-odor scores were higher (P〈0.05) for PP wrapped loins on day 14. Few palatability differences were observed with packaging and processing treatments. Vacuum packaging had positive effects on the storage and retail display characteristics of fresh pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11109.x
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  • 4
    Electronic Resource
    Electronic Resource
    Factors Affecting Catalase Activity in Staphylococcus aureus MF-31 (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Selected conditions were examined for their possible roles in the regulation of catalase activity in Staphylococcus aureus MF-31. The addition of the heme precursor 5-aminolevulinic acid resulted in increased catalase activity whereas the addition of exogenous hydrogen peroxide did not. Catalase activity decreased when S. aureus MF-31 cells were grown in media containing glucose. Cells grown in media with succinate or citrate substituted for glucose exhibited increased catalase activity. Cells grown in tryptic soy broth (0.5% NaCl) supplemented with NaCl showed increased catalase activity at salt concentrations up to 3%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12847.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Potassium Sorbate Alone and in Combination with Sodium Chloride on the Growth of Salmonella typhimurium 7136 (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of potassium sorbate alone and in combination with 2 or 3% sodium chloride (NaCl) on the growth of Salmonella typhimurium ATCC 7136 were examined. Growth studies were performed in tryptic soy brogh (adjusted to a final pH 6.3) at 22°C for 15 days and 35°C for 48 hr without shaking. A dual plating procedure was employed to monitor growth (tryptic soy agar) and development of injury in the cell population (Levine's eosine methylene blue agar + 2% NaCl + 0.05% sodium desoxycholate). The difference between these two plate counts served as a measure of the number of injured organisms. It was found that combinations of sorbate and NaCl were more effective in the inhibition of S. typhimurium than sorbate alone under the conditions and variables studied. No injury was observed in the cell population as determined by our assay procedure. The combination of 3% NaCl + 0.3% potassium sorbate was the most effective in inhibiting growth of S. typhimurium at either storage temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04912.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Different Chilling Methods on Hot Processed Vacuum Packaged Pork (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Longissimus muscle (loin section) was removed from each side of 24 pork carcasses within 20 min postmortem. Each muscle was divided in half (N = 96 sections), vacuum packaged and allotted to one of four treatments: (1) normal chilling, (2) propylene glycol immersion, (3) crust freezing, or (4) high temperature conditioning and four storage intervals (N = 6) or 0, 7, 14 or 28 days. Rapid chilling with propylene glycol increased (P〈0.05) purge. Shear force values were increased when loins were rapidly chilled (P〈0.05) but few sensory differences were observed. Off-odor scores increased (P〈0.05) with increasing storage time. Normal chilling resulted in lighter muscle color scores than rapidly chilled loin sections. Rapid chilling does not have a beneficial effect on palatability or shelf life of hot-processed fresh pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13927.x
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  • 7
    Electronic Resource
    Electronic Resource
    Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 108 CFU/g after 10 days refrigerated storage. Addition of 2% or 3% SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour- and off-flavors 7 days at 4°C. Samples containing 2% SL did not reach total plate counts of 108 CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork-and salty-flavors in sausage. TBA, L-, a-, and b-values were unaffected by SL level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04727.x
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  • 8
    Electronic Resource
    Electronic Resource
    Combined Effects of Salts and Temperature on the Thermal Destruction of Staphylococcus aureus MF-31 (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The combined effects of salts (NaCl and KCl) and heat treatment temperature on the thermal destruction of Staphylococcus aureus MF-31 was studied by determining the relationships between the decimal reduction time (D value), temperature and each of three parameters (water activity, osmotic pressure and water binding energy) of the heating menstruum. The results demonstrated that the resistance of S. aureus MF-31 to heat destruction increased as the degree of salt-water association increased. Salts and heat treatment temperature had an interactive effect on heat resistance; however, increasing the heat treatment temperature made the difference caused by salt concentrations become insignificant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05242.x
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  • 9
    Electronic Resource
    Electronic Resource
    Combined Effect of Sucrose and Heat Treatment Temperature on the Thermal Resistance of Staphylococcus aureus MF-31 (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The combined effect of sucrose and heat treatment temperature on the thermal resistance of Staphylococcus aureus MF-31 was examined by determining the relationships between the D value, temperature and each of three parameters (water activity, osmotic pressure and water binding energy) related to sucrose-water binding. The results showed that sucrose and temperature had a significant interactive effect on thermal resistance. More specifically, sucrose increased the heat resistance, and this effect was greater at lower temperatures than at higher temperatures. The effect of sucrose on the Z value was slight compared to its effect on the D value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07916.x
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  • 10
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    Whole-genome RNAi screen highlights components of the endoplasmic reticulum/Golgi as a source of resistance to immunotoxin-mediated cytotoxicity (2015)
    National Academy of Sciences
    Details
    Publication Date: 2015-02-23
    Description: Immunotoxins (antibody–toxin fusion proteins) target surface antigens on cancer cells and kill these cells via toxin-mediated inhibition of protein synthesis. To identify genes controlling this process, an RNAi whole-genome screen (∼22,000 genes at three siRNAs per gene) was conducted via monitoring the cytotoxicity of the mesothelin-directed immunotoxin SS1P. SS1P, aPseudomonasexotoxin-based immunotoxin, was chosen because it is now in clinical trials and has produced objective tumor regressions in patients. High and low concentrations of SS1P were chosen to allow for the identification of both mitigators and sensitizers. As expected, silencing known essential genes in the immunotoxin pathway, such as mesothelin, furin, KDEL receptor 2, or members of the diphthamide pathway, protected cells. Of greater interest was the observation that many RNAi targets increased immunotoxin sensitivity, indicating that these gene products normally contribute to inefficiencies in the killing pathway. Of the top sensitizers, many genes encode proteins that locate to either the endoplasmic reticulum (ER) or Golgi and are annotated as part of the secretory system. Genes related to the ER-associated degradation system were not among high-ranking mitigator or sensitizer candidates. However, the p97 inhibitor eeyarestatin 1 enhanced immunotoxin killing. Our results highlight potential targets for chemical intervention that could increase immunotoxin killing of cancer cells and enhance our understanding of toxin trafficking.
    Print ISSN: 0027-8424
    Electronic ISSN: 1091-6490
    Topics: Biology , Medicine , Natural Sciences in General
    Published by National Academy of Sciences
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