Insights into the high-energy γ-ray emission of Markarian 501 from extensive multifrequency observations in the Fermi era

We report on the γ-ray activity of the blazar Mrk 501 during the first 480 days of Fermi operation. We find that the average Large Area Telescope (LAT) γ-ray spectrum of Mrk 501 can be well described by a single power-law function with a photon index of 1.78 ± 0.03. While we observe relatively mild flux variations with the Fermi-LAT (within less than a factor of two), we detect remarkable spectral variability where the hardest observed spectral index within the LAT energy range is 1.52 ± 0.14, and the softest one is 2.51 ± 0.20. These unexpected spectral changes do not correlate with the measured flux variations above 0.3 GeV. In this paper, we also present the first results from the 4.5 month long multifrequency campaign (2009 March 15-August 1) on Mrk 501, which included the Very Long Baseline Array (VLBA), Swift, RXTE, MAGIC, and VERITAS, the F-GAMMA, GASP-WEBT, and other collaborations and instruments which provided excellent temporal and energy coverage of the source throughout the entire campaign. The extensive radio to TeV data set from this campaign provides us with the most detailed spectral energy distribution yet collected for this source during its relatively low activity. The average spectral energy distribution of Mrk 501 is well described by the standard one-zone synchrotron self-Compton (SSC) model. In the framework of this model, we find that the dominant emission region is characterized by a size ≲0.1 pc (comparable within a factor of few to the size of the partially resolved VLBA core at 15-43 GHz), and that the total jet power (≃1044 erg s-1) constitutes only a small fraction (∼10-3) of the Eddington luminosity. The energy distribution of the freshly accelerated radiating electrons required to fit the time-averaged data has a broken power-law form in the energy range 0.3 GeV-10 TeV, with spectral indices 2.2 and 2.7 below and above the break energy of 20 GeV. We argue that such a form is consistent with a scenario in which the bulk of the energy dissipation within the dominant emission zone of Mrk 501 is due to relativistic, proton-mediated shocks. We find that the ultrarelativistic electrons and mildly relativistic protons within the blazar zone, if comparable in number, are in approximate energy equipartition, with their energy dominating the jet magnetic field energy by about two orders of magnitude. © 2011. The American Astronomical Society

Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham

Irradiation is an effective technology in eliminating Listeria monocytogenes, but it induces quality changes in meat products at or above specific radiation doses. To minimize irradiation-induced quality changes, only low irradiation doses are recommended. However, low-dose irradiation provides a chance for some pathogens to survive and proliferate during prolonged storage. To solve this problem, antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benzoate (PB)] and low-dose irradiation were combined and tested for their effects on the growth of L. monocytogenes and meat quality. The log10 reductions of L. monocytogenes in hams following exposure to 1.0 to 2.5 kGy of irradiation ranged from 2.0 to 5.0. The D10 values were 0.52 kGy for control ham or ham with PB, SL, or PB + SL; 0.49 kGy for ham with SL+SDA; and 0.48 kGy for ham with PB + SL + SDA (PSS). Addition of SL + SDA or PB + SL in combination with 1.0 kGy of irradiation was effective in suppressing the growth of L. monocytogenes for about 6 wk when stored at 4 degrees C, whereas 2.0 kGy of irradiation was listeriostatic. Ham irradiated with 1 kGy in combination with PSS was listeriostatic throughout storage. SL increased firmness of turkey hams, and sensory panelists noted that the saltiness was a little higher in products containing SL, but its overall impact on quality was minimal. Amounts of benzene were detected in irradiated hams with PB, showing PB was not fit as an antimicrobial ingredient for irradiated foods. In conclusion, 2% SL and 0.1% SDA in combination with low-dose irradiation were effective in ensuring the safety of ready-to-eat meat products against L. monocytogenes.This article is published as Zhu, M. J., Aubrey Mendonca, H. A. Ismail, Min Du, E. J. Lee, and D. U. Ahn. "Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham." Poultry Science 84, no. 4 (2005): 613-620. doi:10.1093/ps/84.4.613.</p

Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls

Influence of irradiation and storage on the quality of ready-to-eat (RTE) turkey breast rolls was investigated. Commercial oven roasted turkey breast rolls purchased from local stores were sliced and vacuum packaged. The sliced samples were randomly divided into 3 groups and irradiated at 0, 1.0, or 2.0 kGy using a linear accelerator. Color, 2-TBA-reactive substances (TBARS), sensory characteristics, and volatiles were evaluated at 0, 7, and 14 d of storage. Irradiation increased color a* value of turkey breast rolls. Irradiation and storage did not influence TBARS values. Sensory evaluation showed that irradiation significantly increased sulfury flavor. Because a dramatic increase in sulfur compounds was detected in irradiated samples, the sulfury flavor should be due to the sulfur compounds formed during irradiation. Irradiation also increased the amounts of acetylaldehyde, 2-methyl butanal, 3-methyl butanal, benzene, and toluene. It was concluded that irradiation significantly influenced the odor and flavor of RTE turkey breast rolls under vacuum packaging conditions. Therefore, strategies to prevent negative changes in the quality of irradiated RTE turkey breast rolls are needed.This article is published as Zhu, M. J., A. Mendonca, E. J. Lee, and D. U. Ahn. "Influence of irradiation and storage on the quality of ready-to-eat turkey breast rolls." Poultry science 83, no. 8 (2004): 1462-1466. doi:10.1093/ps/83.8.1462.</p