Growth Kinetics Parameters of Salmonella spp. in the Peel and in the Pulp of Custard Apple (Annona Squamosa)

AbstractThe growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth

Tolerância ao déficit hídrico por cafeeiros produzidos por estaquia e embriogênese somática

The irrigation in coffee plantations is the focus of research for many years, but the new seedling production technologies (somatic embryogenesis and cuttings) have demanded new behavioral studies of these in the field and their water needs. An experiment was carried out in a greenhouse at the Federal University of Lavras, Lavras - MG, Brazil, aiming at to evaluate the tolerance to drought of coffee coming from seedlings produced by somatic embryogenesis and cutting, the culture of the deployment phase. The experimental design was a randomized complete block design with five replicates, factorial 2 x 5 with two types of seedlings produced by somatic embryogenesis and cuttings, and five levels of irrigation, based on the maintenance of soil field capacity 20%, 40%, 60%, 80% and 100%. At 153 days after beginning of the experiment were evaluated foliar contents proline, leaf water potential, plant height, stem diameter, leaf area, dry weight of roots and shoots. It was found that coffee originated from cuttings and somatic embryogenesis positively and increasingly respond to irrigation. It was also found that the field capacity maintained below 74.6% to 100% coffee derived somatic embryogenesis of seedlings and cuttings, respectively, harm the growth and initials development of plants.A irrigação em lavouras cafeeiras é foco de pesquisas há muitos anos, porém as novas tecnologias de produção de mudas (embriogênese somática e estaquia) têm demandado novos estudos de comportamento dessas em campo e suas necessidades hídricas. Um experimento foi conduzido em casa de vegetação, na Universidade Federal de Lavras, Lavras – MG, com objetivo de avaliar a tolerância ao déficit hídrico de cafeeiros oriundos de mudas obtidas por embriogênese somática e estaquia, na fase de implantação da cultura. O delineamento utilizado foi o de blocos casualizados, com cinco repetições, esquema fatorial 2 x 5 sendo dois tipos de mudas, produzidas por embriogênese somática e estaquia, além de cinco níveis de irrigação, baseados na manutenção da capacidade de campo do solo a 20%, 40%, 60%, 80% e 100%. Aos 153 dias após início do experimento foram avaliados os teores foliares de prolina, potencial hídrico foliar, altura de plantas, diâmetro de caule, área foliar, peso seca de raízes e parte aérea. Constatou-se que a umidade ideal do solo para o período de implantação é de 74,6 a 100% da sua capacidade de campo, o que poderá nortear o manejo da irrigação das lavouras formadas com esses tipos de mudas

Growth kinetics parameters of Salmonella spp. in the peel and In the pulp of custard apple (Annona squamosa)

The growth kinetic parameters (maximum growth rate, μ; lag time, λ and maximum population, k) of Salmonella spp. on the peel and in the pulp custard apple at 10, 15, 20 and 30°C were determinated. Samples of peel and pulp of custard apple were inoculated with a cocktail of three strains of Salmonella spp. (S. Typhimurium, S. Enteretidis and S. Montevideo) and further stored at 10, 15, 20 and 30°C. Salmonella can survive and multiply in both, the peel and in the pulp of the custard apple. Lower temperatures retard, but do not prevent Salmonella growth.714CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informação2013/19520-49th International Conference on Predictive Modelling in Foo

New Developments in Meat Packaging and Meat Products

International audienc

Mild processing applied to the inactivation of the main foodbornebacterial pathogens: a review

Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing technologies for food preservation that apply mild temperature; <40 °C) aiming to destroy microbial food contaminants have been developed. Scope and approach This review emphasizes the main applications of mild technologies aiming to the inactivation of the four main pathogenic bacteria of relevance for food safety as well as their mechanisms of action. Key findings and conclusions Mild processing technologies such as high pressure processing, ultrasounds, pulsed electric fields, UV-light, and atmospheric cold plasma may serve, in some conditions, as useful alternatives to commercial sterilization and pasteurization aiming to destroy foodborne pathogens. Each of these mild technologies has a specific mode of microbial inactivation and their knowledge is of foremost importance in the design and practical application aiming to produce high quality and safe foods. This is necessary to ensure that mild technologies are highly advantageous in comparison to conventional technologies not only for preservation of nutritional and sensorial aspects of foods but also to ensure their safety throughout shelf-life662035CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES#302763/2014-7#3300301702P

Essential oil composition and antioxidant capacity of carum copticum and its antibacterial effect on staphylococcus aureus, enterococcus faecalis and escherichia coli O157:H7

Antibacterial activity, also antioxidant capacity of Carum copticum was evaluated; in addition, a mechanism for its antibacterial action against both Gram positive and Gram negative bacteria were introduced. Presence of antimicrobial constituents (thymol, p‐cymene, γ‐terpinene) were confirmed by gas chromatography/mass spectrometry. Micro‐well dilution and disk diffusion assays were applied to assess the antibacterial activity of C. copticum against Staphylococcus aureus, Enterococcus faecalis and Escherichia coli O157:H7. The mechanism of the antibacterial activity was also evaluated by scanning electron microscopy. Total phenolic concentration of EO was 831.16 ± 3.75 mg of gallic acid equivalents per gram of oil. The minimum inhibitory concentrations of EO against S. aureus, E. faecalis and E. coli O157:H7 were 0.044%, 0.07% and 0.05%, (vol/vol) respectively. Moreover addition of C. copticum EO to minced beef at concentrations of 0.75 and 1% significantly enhanced fresh meat odor and color413CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ302763/2014-7; 190178/2013-

Jabuticaba (myrciaria cauliflora) seeds: chemical characterization and extraction of antioxidant and antimicrobial compounds

This study was aimed to assess the effect of time and temperature on the extraction of antioxidant compounds from jabuticaba seeds (Myrciaria cauliflora cv. Sabará), to optimize the solvent proportion (water, ethyl alcohol, and propanone), and to characterize the extract according to the chemical composition, antioxidant, and antimicrobial properties. Proximal composition, total phenolic content (TPC), antioxidant, and antimicrobial activities were analyzed. The optimized solvent ratio of 60% water and 40% propanone provided a mean TPC of 8.65 g GAE/100 g seeds and the antioxidant activity toward 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) was 82.79% ± 0.50%. Time and temperature parameters did not influence the yield of TPC. The gross seed extract was partially purified and both exhibited a high antioxidant activity and antimicrobial potential toward Gram‐positive and Gram‐negative bacteria. The purified jabuticaba seed lyophilized extract contained a higher (P < 0.05) TPC, o‐diphenols, flavonols, and antioxidant activity measured by the DPPH assay and total reducing capacity as compared to the gross lyophilized extract. Electrospray ionization coupled with tandem mass spectrometry (ESI‐MS/MS) data showed the presence of ellagitannins and ellagic acid in the extracts, which are probably the responsible for the antimicrobial and antioxidant activities819C2206C221