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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 21 (2001), S. 0 
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Omega-3 enriched eggs are currently produced by hens fed a flax diet. Since omega-3 polyunsaturatedfatty acids are prone to oxidation, the addition of vitamin E is supplemented into the hen's diet as an antioxidant. Typically these eggs contain about 2 and 4 times more omega-3 fatty acids and vitamin E, respectively compared to regular eggs. Since table eggs have a long history of association with foodborne salmonellosis, it was of interest to compare the growth and/or survival of several bacterial pathogens in omega-3 and regular eggs. In this respect nalidixic-resistant Escherichia coli and Salmonella Typhimurium were inoculated into regular and omega-3 hen's egg products (whole eggs, albumen, yolk) and incubated at 22, 8 and −20C. Time-course studies indicated that by 72 h both Salmonella and E. coli levels increased by 7 logs at 22C in both types of whole egg. At 8C population levels for these bacteria both increased by approximately 3 logs at 6 weeks. In regular and omega-3 yolks, salmonellae maintained at 22 and 8C for 48 h and 6 weeks increased by approximately 6 and 1.5 logs, respectively. E. coli levels were higher in egg yolk compared to Salmonella at both temperatures. Regardless of the yolk source, however, no significant (P 〉 0.05) differences in population levels were observed. Survival patterns of E. coli at −20C were not significantly (P 〉 0.05) different between whole egg sources. This trend was also observed in the yolks. For Salmonella no significant (P 〉 0.05) differences in survival were observed between yolk preparations maintained at −20C. Increasing the level of α-tocopherol from c. 63 to 240 ppm in regular egg yolk, resulted in no significant (P 〉 0.05) differences in the growth of Salmonella at 22C. In addition, when the bacterium was heated in regular egg yolk amended with vitamin E at 56.5C, no significant (P 〉 0.05) difference was observed in resistance regardless of α-tocopherol (55-713 ppm) or total tochopherol (92–1238 ppm) level.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    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 survival of Escherichia coli and Staphylococcus aureus during the production of khoa, a heat concentrated Indian milk-based product, was investigated. Heat processing of milk containing from 3.6 to 6.5% fat at either 63 or 73C eliminated all E. coli. Under similar processing conditions, S. aureus was recovered, but only when heated in milk at 63C containing 6.5% fat. Potassium sorbate (3000 ppm) appeared more effective in inhibiting the growth of selected yeast and molds in khoa at 7C, compared to ascorbic acid (3000 ppm). Reducing the water activity (aw) of khoa from 0.97 to 0.93 did not appear to enhance the preservative effect. The reduction of E. coli or S. aureus in khoa during prolonged storage at 6–7C, was less than one log cycle, regardless of awor preservative type. Survival of S. aureus in khoa appeared to be enhanced with a decrease in aw. The potential for pathogens to survive in khoa during processing should be taken into consideration when formulating heating protocols.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), S. 0 
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercially sterile garlic, sage, black pepper, cinnamon and clove were investigated as heat sensitizing agents towards Bacillus subtilis spores. Heat treatment at 80°C for 10 min of all spice-spore mixtures (0.9 g spice/0.1 g spores) in distilled water (9 mL) reduced initial counts (106/mL) by approximately 0.5–1.0 logarithms, with the exception of garlic which showed no effect. The clove-spore mixture exhibited the greatest reduction in survivor counts. Dry spice-spore mixtures conditioned for 24-96 h in relative humidities (RH) from 64 to 98% and at temperatures from 25 to 35°C, prior to heat treatment, exhibited additional reduction in survivors. The clove-spore mixture exhibited the greatest decrease in heat-treated survivors (approximately 4 logarithms) after conditioning at 96% RH and 35°C for 96 h. Relative humidity conditioning of cinnamon-spore mixtures, regardless of treatment regime, did not reduce the number of heat-treated survivors. Increasing the temperature and/or RH of conditioning for the remaining spice-spore mixtures generally increased heat sensitization. Aw-equilibrated spice-spore mixtures which were not heat-treated (controls) showed no reductions in viability. Moisture sorption by the spices during conditioning only partially influenced their heat sensitizing effects.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 23 (2003), S. 0 
    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 effect of an initial cold shock treatment (2 h at 10C), following an abrupt downshift in temperature from 37 to 10C, on the subsequent growth and survival of Escherichia coli strains O157:H7 and MY20 (Biotype 1) in acidified Trypticase soy broth (TSB) and fruit juices (orange, apple) was investigated. Overall, no difference in growth at 37C was observed between each cold shocked and noncold shocked E. coli strain when cultured in TSB adjusted with either acetic acid (pH 6.0)or malic, citric and tartaric acid (each adjusted to: pH 4.5, 5.0, 5.5, 6.0). However, significant (P ± 0.05) differences in survival were observed between cold shocked and noncold shocked populations in TSB acidified with acetic acid (pH 5.0) or citric, malic and tartaric acid (pH 4.0). For strain MY20, survivor levels for cold shocked cells in TSB acidified with acetic acid citric, malic and tartaric acid at 8C were significantly (P ± 0.05) higher than in noncold shocked populations. Also, at 37C survival levels for cold shocked cells were significantly (P ± 0.05) higher than noncold shocked cells in TSB acidified with either malic or tartaric acid (pH 4.0). For the O157:H7 strain, survivor levels were higher (P ± 0.05) for cold shocked cells when maintained in TSB at 37C regardless of acid type. At 8C, cold shock treatment only increased (P ± 0.05) the survival of the O157:H7 strain in TSB adjusted with acetic acid (pH 6.0). Acid cross protection induced by cold shocking, as evidenced by enhanced survival, was not apparent for either E. coil strain in apple (pH 3.5) or orange juice (pH 3.8) maintained at 8C.
    Type of Medium: Electronic Resource
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  • 5
    Publication Date: 1987-01-01
    Print ISSN: 0031-9422
    Electronic ISSN: 1873-3700
    Topics: Biology , Chemistry and Pharmacology
    Published by Elsevier
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  • 6
    Publication Date: 2005-03-01
    Print ISSN: 0021-9673
    Electronic ISSN: 1873-3778
    Topics: Chemistry and Pharmacology
    Published by Elsevier
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  • 7
    Publication Date: 2008-09-01
    Print ISSN: 0021-9673
    Electronic ISSN: 1873-3778
    Topics: Chemistry and Pharmacology
    Published by Elsevier
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  • 8
    Publication Date: 2019-07-12
    Description: As an alternative to conventional tubing instrumentation for measuring airflow, designers and technicians at Glenn Research Center have been fabricating packaging components and assembling a set of unique probes that contain commercial off-the-shelf (COTS) microelectromechanical systems (MEMS) sensor chips. MEMS sensor chips offer some compelling advantages over standard macroscopic measurement devices. MEMS sensor technology has matured through mass production and use in the automotive and aircraft industries. At present, MEMS are the devices of choice for sensors in such applications as tire-pressure monitors, altimeters, pneumatic controls, cable leak detectors, and consumer appliances. Compactness, minimality of power demand, rugged construction, and moderate cost all contribute to making MEMS sensors attractive for instrumentation for future research. Conventional macroscopic flow-measurement instrumentation includes tubes buried beneath the aerodynamic surfaces of wind-tunnel models or in wind-tunnel walls. Pressure is introduced at the opening of each such tube. The pressure must then travel along the tube before reaching a transducer that generates an electronic signal. The lengths of such tubes typically range from 20 ft (approx.= 6 m) to hundreds of feet (of the order of 100 m). The propagation of pressure signals in the tubes damps the signals considerably and makes it necessary to delay measurements until after test rigs have reached steady-state operation. In contrast, a MEMS pressure sensor that generates electronic output can take readings continuously under dynamic conditions in nearly real time. In order to use stainless-steel tubing for pressure measurements, it is necessary to clean many tubes, cut them to length, carefully install them, delicately deburr them, and splice them. A cluster of a few hundred 1/16-in.- (approx.=1.6-mm-) diameter tubes (such clusters are common in research testing facilities) can be several inches (of the order of 10 cm) in diameter and could weigh enough that two technicians are needed to handle it. Replacing hard tubing with electronic chips can eliminate much of the bulk. Each sensor would fit on the tip of a 1/16-in. tube with room to spare. The Lucas NovaSensor P592 piezoresistive silicon pressure sensor was chosen for this project because of its cost, availability, and tolerance to extreme ambient conditions. The sensor chip is 1 mm square by 0.6 mm thick (about 0.039 by 0.039 by 0.024 in.) and includes 0.12-mm (approx.=0.005-in.) wire connection tabs. The figure shows a flow-angularity probe that was built by use of three such MEMS chips. It is planned to demonstrate this MEMS probe as an alternative to a standard tube-type "Cobra" probe now used routinely in wind tunnels and aeronautical hardware. This MEMS probe could be translated across a flow field by use of a suitable actuator, so that its accuracy and the shortness of its response time could be exploited to obtain precise dynamic measurements of a sort that cannot be made by use of conventional tubing-based instrumentation.
    Keywords: Man/System Technology and Life Support
    Type: LEW-17243. , NASA Tech Briefs, June 2004; 5
    Format: application/pdf
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