Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk

High-temperature, short-time pasteurization of milk is ineffective against spore-forming bacteria such as Bacillus anthracis (BA), but is lethal to its vegetative cells. Crossflow microfiltration (MF) using ceramic membranes with a pore size of 1.4 μm has been shown to reject most microorganisms from skim milk; and, in combination with pasteurization, has been shown to extend its shelf life. The objectives of this study were to evaluate MF for its efficiency in removing spores of the attenuated Sterne strain of BA from milk; to evaluate the combined efficiency of MF using a 0.8-μm ceramic membrane, followed by pasteurization (72°C, 18.6 s); and to monitor any residual BA in the permeates when stored at temperatures of 4, 10, and 25°C for up to 28 d. In each trial, 95 L of raw skim milk was inoculated with about 6.5 log10 BA spores/mL of milk. It was then microfiltered in total recycle mode at 50°C using ceramic membranes with pore sizes of either 0.8 μm or 1.4 μm, at crossflow velocity of 6.2 m/s and transmembrane pressure of 127.6 kPa, conditions selected to exploit the selectivity of the membrane. Microfiltration using the 0.8-μm membrane removed 5.91 ± 0.05 log10 BA spores/mL of milk and the 1.4- μm membrane removed 4.50 ± 0.35 log10 BA spores/ mL of milk. The 0.8-μm membrane showed efficient removal of the native microflora and both membranes showed near complete transmission of the casein proteins. Spore germination was evident in the permeates obtained at 10, 30, and 120 min of MF time (0.8-μm membrane) but when stored at 4 or 10°C, spore levels were decreased to below detection levels (≤0.3 log10 spores/mL) by d 7 or 3 of storage, respectively. Permeates stored at 25°C showed coagulation and were not evaluated further. Pasteurization of the permeate samples immediately after MF resulted in additional spore germination that was related to the length of MF time. Pasteurized permeates obtained at 10 min of MF and stored at 4 or 10°C showed no growth of BA by d 7 and 3, respectively. Pasteurization of permeates obtained at 30 and 120 min of MF resulted in spore germination of up to 2.42 log10 BA spores/mL. Spore levels decreased over the length of the storage period at 4 or 10°C for the samples obtained at 30 min of MF but not for the samples obtained at 120 min of MF. This study confirms that MF using a 0.8-μm membrane before high-temperature, short-time pasteurization may improve the safety and quality of the fluid milk supply; however, the duration of MF should be limited to prevent spore germination following pasteurization

Topical Review: Building Competency: Professional Skills for Pediatric Psychologists in Integrated Primary Care Settings

Objectives In the midst of large-scale changes across our nation’s health care system, including the Affordable Care Act and Patient-Centered Medical Home initiatives, integrated primary care models afford important opportunities for those in the field of pediatric psychology. Despite the extensive and growing attention, this subspecialty has received in recent years, a comprehensive set of core professional competencies has not been established. Methods A subset of an Integrated Primary Care Special Interest Group used two well-established sets of core competencies in integrated primary care and pediatric psychology as a basis to develop a set of integrated pediatric primary care-specific behavioral anchors. Conclusions The current manuscript describes these behavioral anchors and their development in the context of professional training as well as with regard to Triple Aim goals and securing psychology’s role in integrated pediatric primary care settings

Characterization of Queso Fresco during Storage at 4 and 10°C

Abstract Queso Fresco, a popular Hispanic cheese variety, was prepared and its chemical, rheological, textural, functional, and sensory aspects were evaluated during storage at 4 and 10°C to determine changes in quality. Decreases in lactose and pH levels were observed and attributed to activity by spoilage microorganisms. The appearance of volatile compounds derived from lipids indicated that lipolysis was taking place, and some proteolysis was also noted. Minor variations in texture profile, torsion, color, and melt analyses were seen throughout 8 wk of storage. No microstructural changes were observed. A consumer taste panel generally liked laboratory-made and two commercially-made cheeses, and could not distinguish one of the commercial samples from the laboratory sample. The results provide a basis for assessing the quality traits of Queso Fresco during storage

Osteonecrosis of the Maxilla and Mandible in Patients with Advanced Cancer Treated with Bisphosphonate Therapy

Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/139939/1/onco0911.pd

Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese

In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese

Electric field processing: novel perspectives on allergenicity of milk proteins

Milk proteins are being widely used in formulated foods due to their excellent technological, functional and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cows milk protein allergy (CMPA) in childhood. Electroheating technologies based on thermal processing of food due to application of moderate electric fields, also known by Ohmic Heating or Joule effect, are establishing a solid foothold in food industry. Currently, the influence of OH on allergenic aspects of milk proteins is under debate but still undisclosed. The occurrence of electrical effects in protein structure and its function has already been reported, thus the impact of OH over allergenicity should not be overlooked. Based on these recent findings it is then relevant to speculate about the impact of this emergent technology on the potential allergenicity of milk proteins.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020, Programa Operacional Regional do Norte. Ricardo N. Pereira, Rui M. Rodrigues, Óscar L. Ramos, Ana C. Pinheiro, and Joana T. Martins gratefully acknowledge FCT for their financial grants with references SFRH/BPD/81887/2011, SFRH/BD/110723/2015, SFRH/BPD/80766/2011, SFRH/ BPD/101181/2014, and SFRH/BPD/89992/2012, respectively.info:eu-repo/semantics/publishedVersio

Detection of high cardiovascular risk patients with ankylosing spondylitis based on the assessment of abdominal aortic calcium as compared to carotid ultrasound

ABSTRACT: Background: This study aimed to determine whether, besides carotid ultrasound (US), a lateral lumbar spine radiography may also help identify ankylosing spondylitis (AS) patients at high risk of cardiovascular (CV) disease. Methods: A set of 125 AS patients older than 35 years without a history of CV events, diabetes mellitus, or chronic kidney disease was recruited. Carotid US and lateral lumbar spine radiography were performed in all of them. The CV risk was calculated according to the total cholesterol systematic coronary risk evaluation (TC- CORE) algorithm. Presence of carotid plaques was defined following the Mannheim Carotid Intima-media Thickness and Plaque Consensus. Abdominal aortic calcium (AAC) in a plain radiography was defined as calcific densities visible in an area parallel and anterior to the lumbar spine. Results: Carotid US showed higher sensitivity than lateral lumbar spine radiography to detect high CV risk in the 54 patients with moderate TC-SCORE (61% versus 38.9%). Using carotid plaques as the gold standard test, a predictive model that included a TC-SCORE >= 5% or the presence of AAC in the lateral lumbar spine radiography in patients with both moderate and low CV risk (< 5%) according to the TC-SCORE yielded a sensitivity of 50.9% with a specificity of 95.7% to identify high/very high CV-risk AS patients. A positive correlation between AAC and carotid plaques was observed (r2 = 0.49, p < 0.001). Conclusions: A lateral lumbar spine radiography is a useful tool to identify patients with AS at high risk of CV disease