Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride

Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were detected by standard and recovery plating methods. D-value results ranged from 0.26 to 0.39 kGy, indicating that a 5 log(10) CFU/g reduction in Salmonella spp. in diced tomatoes would require a dose of 1.3-1.95 kGy

Supplemental Data to The Impact of Processing on the Content and Composition of Extracellular Vesicles in Bovine Milk

This file contains supplemental data that will accompany the publication of an associated scientific research study exploring the effects of homogenization and heat treatment on the content and composition of extracellular vesicles in bovine milk.https://digitalcommons.chapman.edu/food_science_data/1001/thumbnail.jp

Homogenization and Thermal Processing Reduce the Concentration of Extracellular Vesicles in Bovine Milk

Extracellular vesicles (EVs) in bovine milk confer beneficial physiologic effects to consumers. Industrial processing treatments may affect the amount or bioactivity of EVs intrinsic to bovine milk. We investigated how the content and concentration of EVs were affected by homogenization and thermal processing of raw bovine milk. Raw milk was processed by homogenization, low-temperature (LT) heat, or pasteurization [high-temperature short-time (HTST) and ultra-high-temperature (UHT)] in a pilot processing facility. EVs were isolated from the raw and processed bovine milk using differential ultracentrifugation and quantified using a nanoparticle tracking analyzer. Bovine milk EVs were assessed for total miRNA and protein concentrations standardized to particle count using a fluorometric assay. There were 1.01 × 1010 (±3.30 × 109) EV particles per ml of bovine milk. All industrial processing treatments caused \u3e60% decrease in EV concentration compared to the raw bovine milk. Homogenization and heat treatments independently and additively reduced the content of EVs in bovine milk. The averages of total miRNA/particle and total protein/particle concentrations were elevated threefold by low-temperature heat-processing treatment relative to HTST and UHT pasteurizations. The average diameter of EVs was reduced by 11%–16% by low temperature compared to raw milk (127 ± 13 nm). Homogenization and pasteurization indiscriminately reduce the EV concentration of bovine milk. Smaller EVs with higher protein content resist degradation when processing bovine milk at sub-pasteurization temperature. This new foundational knowledge may contribute to food product development on the preservation of EVs in processed dairy products, including bovine milk-based infant formulas that some newborns are dependent on for adequate growth and development

Performance Analysis of RIS-Aided NOMA Networks in α−μ\alpha-\mu & κ−μ\kappa-\mu Generalized Fading Channel

For forthcoming 5G networks, Non-Orthogonal Multiple Access (NOMA) is a very promising techniques. and in today's world, Line of Sight communication is becoming increasingly harder to achieve. Hence, technologies like Reconfigurable Intelligent Surfaces (RIS) emerge. RIS-aided NOMA networks is a widely researched implementation of RIS. The environment where these networks are employed are non-homogeneous & non-linear in nature. The effectiveness of these systems must thus be evaluated using generalized fading channels. In this paper, the performance of a RIS-aided NOMA is compared with conventional NOMA in alpha-mu and kappa-mu channels. This paper also shows that the well-known fading distribution are special cases of these generalized fading channels, both analytically and through simulation.Comment: Reconfigurable Intelligent Surfaces, Non-Orthogonal Multiple Access, Generalized Fading Channels, 5G & Beyond 5G Network

Effect of Low Dose Gamma Irradiation on Tristimulus Color and Carotenoid Stability of Seedless Kishu Mandarins (Citrus \u3cem\u3ekinokuni mukakukishu\u3c/em\u3e) During Postharvest Storage

The following research seeks to identify the most appropriate irradiation dose at which carotenoids can be preserved in Kishu mandarins. Irradiation serves as a potential quarantine treatment for imported commodities into the U.S. California grown mandarins kinokuni mukakukishu were treated using gamma irradiation at 0, 150 Gy, 400 Gy and 1000 Gy. The carotenoids in mandarin were evaluated for 3 test days following irradiation: after two days, after 3 weeks at 6 °C and after 3 week storage at 6 °C plus 1 extra week at 20 °C. These storage conditions simulate the sea shipment conditions of imported mandarins from China to U.S. Samples were subject to extraction, separation and saponification in order to obtain a pure carotenoid solution. Carotenoid identification was done based on order of elution, UV-VIS spectral data and retention times through HPLC-DAD analysis. The major carotenoids found were β-cryptoxanthin and β-carotene. The results show that the major carotenoids were sensitive to all irradiation doses immediately upon treatment, however exposure to room temperature for a week increased their concentrations. Irradiation caused a decrease in color a* and b* values only in the third week of storage. There did not appear to be a clear correlation between changes in carotenoid content and color values

Mexican Consumers\u27 Attitudes Toward Irradiated and Imported Apples

This study centers on analyzing Mexican consumers\u27 willingness to pay (WTP) for imported US fresh apples subjected to irradiation, contrasting it with the more prevalent postharvest chemical treatments. We collect data using a survey tool in Qualtrics designed to explore the impact of information dissemination through two distinct narrative styles: scientific and layman. The study uses a between-subjects approach and apply the propensity score matching to address potential confounding factors across respondents\u27 samples. We apply the generalized multinomial logit models in WTP space, taking into consideration respondent\u27s certainty when answering to the choice experiment questions. Our findings reveal that respondents are willing to pay less for apples treated with irradiation compared to untreated ones but more than apples treated with chemicals. The WTP for irradiation increases when respondents receive information about this technology from both the scientific and layperson narrative styles. Similar to findings in previous studies, WTP for irradiated food is affected by gender, age, income, family size, and level of education. This study contributes to the literature by identifying the key factors that strongly influence consumers\u27 decisions to opt for irradiation-treated fresh fruits. These influential factors encompass information provision, social and demographic aspects, as well as the presence of country-of-origin labels. EconLit citations: C250, D820, Q160, Q180

Effect of Phytosanitary Irradiation on the Quality of Chandler Pummelo (Citrus maxima (Burm.) Merr.)

In this study, we evaluated the chemical and physiological effect of low-dose gamma irradiation on the post-harvest quality of Chandler Pummelos (Citrus maxima (Burm.) Merr.), an emerging crop of interest in the U.S. Chandler pummelos from a local grower in California were irradiated at target doses of 150 Gy and 1000 Gy. Irradiated and untreated pummelos were stored at 12 °C for 3 weeks and at 20 °C for the 4th week to reflect three weeks of sea shipment at ideal temperature for storage of pummelos and an additional week of retail under ambient conditions. Irradiation reduced hardness of the pummelo rind and firmness of the flesh. Rind hardness decreased during the 3 weeks of storage at 12 °C, however, during storage at 20 °C for 1 week, hardness increased, most likely due to moisture loss from the surface of the fruit. Although, a decrease in the firmness of the pummelo flesh was observed immediately following irradiation, storage did not lead to additional softening. The external appearance of pummelos was negatively impacted by higher irradiation dose, longer storage time and higher temperatures as pitting and mold growth were evident on pummelos treated at 1000 Gy and following storage at 20 °C. When stored at ideal temperature, pummelos irradiated at 150 Gy appeared to maintain similar quality as untreated pummelos. The results suggest that Chandler pummelo quality is compromised at 20 °C and 1000 Gy treatment but irradiation with 150 Gy can serve as a potential phytosanitary treatment for Chandler pummelos

Exploring Pathways to Food Science Careers in Southern California: A Case Study in Food Science Career Development

Southern California is a diverse region that is home to a high concentration of food science companies, with an increasing demand for additional food scientists and technologists to join this workforce. Despite this abundance of food science companies and the high demand for jobs, there is currently a shortage in the number of qualified food scientists and technologists in the region. This shortage is also observed within higher education, with declining enrollments in the food science graduate and undergraduate programs across Southern California. Here, we conduct a case study to explore the factors that influence students from Southern California to pursue or not pursue careers in food science. We surveyed both undergraduate and graduate students currently enrolled in food science as well as industry professionals in the region to determine sources of knowledge about the discipline, and motivations and barriers for pursuing careers in food science. We also surveyed high school educators in the region to gain additional perspectives on how food science is being introduced at the secondary level, if at all. Our results demonstrate that many students and high school educators are not knowledgeable about career options within food science and that students who are pursuing food science largely report similar motivations for pursuing the discipline as those currently working in the food science industry. We conclude by discussing implications for the food science education community within Southern California and beyond