Influence of dimethyl dicarbonate on the resistance of Escherichia coli to a combined UV-Heat treatment in apple juice

Commercial apple juice inoculated with Escherichia coli was treated with UV-C, heat (55°C) and dimethyl dicarbonate – DMDC (25, 50, and 75 mg/L)-, applied separately and in combination, in order to investigate the possibility of synergistic lethal effects. The inactivation levels resulting from each treatment applied individually for a maximum treatment time of 3.58 min were limited, reaching 1.2, 2.9, and 0.06 log10 reductions for UV, heat, and DMDC (75 mg/L), respectively. However, all the investigated combinations resulted in a synergistic lethal effect, reducing the total treatment time and UV dose, with the synergistic lethal effect being higher when larger concentrations of DMDC were added to the apple juice. The addition of 75 mg/L of DMDC prior to the combined UV-C light treatment at 55°C resulted in 5 log10 reductions after only 1.8 min, reducing the treatment time and UV dose of the combined UV-Heat treatment by 44

Enrichment of antioxidant capacity and vitamin E in pita made from barley

This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrington) or hulless (Finniss) barley genotypes, previously shown to have high antioxidant and vitamin E levels at harvest. Pita breads were made from either 100% baker's flour (control) or 50% malt flour, whole-grain flour, or flour from barley grains pearled at 10%, 15%, and 20% grain weight. Antioxidant capacity and vitamin E content of flours and pitas were determined by their ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radicals and high performance liquid chromatography, respectively. The physical and sensory properties of the pitas were also assessed. All pitas made from either whole grain or pearled barley flour had a higher antioxidant capacity and most also had higher vitamin E content than standard pita. The antioxidant and vitamin E levels were reduced in pearled compared to whole grains, however the extent of that reduction varied among genotypes. The greatest antioxidant and vitamin E levels were found in pita made from malt flour or Finniss whole grain flour. Furthermore, sensory analysis suggested these pitas were acceptable to consumers and retained similar physical and sensory properties to those in the control pita.Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Abl

Are Chinese consumers at risk due to exposure to metals in crayfish? A bioaccessibility-adjusted probabilistic risk assessment

Freshwater crayfish, the world's third largest crustacean species, has been reported to accumulate high levels of metals, while the current knowledge of potential risk associated with crayfish consumption lags behind that of finfish. We provide the first estimate of human health risk associated with crayfish (Procambarus clarkii) consumption in China, the world's largest producer and consumer of crayfish. We performed Monte Carlo Simulation on a standard risk model parameterized with local data on metal concentrations, bioaccessibility (phi), crayfish consumption rate, and consumer body mass. Bioaccessibility of metals in crayfish was found to be variable (68-95%) and metal-specific, suggesting a potential influence of metal bioaccessibility on effective metal intake. However, sensitivity analysis suggested risk of metals via crayfish consumption was predominantly explained by consumption rate (explaining >92% of total risk estimate variability), rather than metals concentration, bioaccessibility, or body mass. Mean metal concentrations (As, Cd, Cu, Ni, Pb, Se and Zn) in surveyed crayfish samples from 12 provinces in China conformed to national safety standards. However, risk calculation of phi-modified hazard quotient (HQ) and hazard index (HI) suggested that crayfish metals may pose a health risk for very high rate consumers, with a HI of over 24 for the highest rate consumers. Additionally, the phi-modified increased lifetime risk (ILTR) for carcinogenic effects due to the presence of As was above the acceptable level (10(-5)) for both the median (ILTR = 2.5 x 10(-5)) and 90th percentile (ILTR = 1.8 x 10(-4)), highlighting the relatively high risk of As in crayfish. Our results suggest a need to consider crayfish when assessing human dietary exposure to metals and associated health risks, especially for high crayfish-consuming populations, such as in China, USA and Sweden.HZ by the National Natural Science Foundation of China (41273087). LN was supported by European Union Marie Curie Actions, Grant FP People 2010 “IRSES Electroacross” and BG by the SAGE-IGERT Fellowship (US National Science Foundation)

Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

Controlled release of antimicrobial and antioxidant compounds from packaging films is of utmost importance for extending the shelf-life of perishable foods. This study focused on the mathematical modeling of gallic acid release into an aqueous medium from three chitosan films, formulated with grape seed extract (GSE) and carvacrol. We quantified the release by HPLC technique during 30days at three temperatures (5, 25 and 45°C). The diffusion coefficients, varying with temperature according to an Arrhenius-type relationship, and the respective activation energies for Film-1 and Film-2 were, respectively [Formula: see text] m2s-1 and [Formula: see text] m2s-1, Ea1=58kJmol-1 and Ea2=60kJmol-1 as obtained from the Fickian fit. The low concentrations of gallic acid released by Film-3 could not be detected by HPLC, therefore the respective diffusion coefficient was not estimated. This study will help with the development and optimization of active packaging (AP) films aiming at improved food preservation and shelf-life extension.Javiera F. Rubilar gratefully acknowledges her Ph.D. grant from ErasmusMundus 2008-1022/001 Frame ECW/17, EACEA(European Union), financial support of the Fondecyt-Postdoctoral #3140349 project from CONICYT, and also “Dirección de Investigación e Innovación Escuela de Ingeniería” at Pontificia Universidad Católica de Chile. Rui M. S. Cruz acknowledges grant SFRH/BPD/70036/2010 from Fundac¸ ão para a Ciência e Tecnologia, Portugalinfo:eu-repo/semantics/publishedVersio

Increasing temperature and pH can facilitate reductions of cephapirin and antibiotic resistance genes in dairy manure slurries

Quantifying antibiotics and antibiotic resistance genes (ARGs) in manure exposed to various temperature and pH treatments could guide the development of cost-effective manure handling methods to minimize the spread of antibiotic resistance following land application of manure. This study aimed to investigate the effect of various temperatures and initial pH shocks on the persistence of a cephalosporin antibiotic and ARGs in dairy manure slurries. Feces and urine were collected from five healthy dairy cows administered with cephapirin (cephalosporin antibiotic) at dry-off via intramammary infusion, and mixed with sterile water to generate manure slurries. In a 28-day incubation study, dairy manure slurries were either continuously exposed to one of three temperatures (10, 35, and 55ºC) or received various initial pH (5, 7, 9, and 12) shocks. Cephapirin was detected in the initial samples and on day 1 following all treatments, but it was undetectable thereafter. This indicates that cephapirin can be rapidly degraded irrespective of temperature and pH treatments. However, degradation was greater on day 1 with the mesophilic (35ºC) and thermophilic (55ºC) environments compared to the psychrophilic environment at 10ºC (P < 0.001). Increasing pH beyond neutral also accelerated degradation as cephapirin concentrations were lower on day 1 after initial alkaline adjustments (pH 9 and 12) than neutral and acidic adjustments (pH 7 and 5; P < 0.001). No significant effect of temperature or initial pH was observed on abundances of a beta-lactam ARG, cfxA, and a tetracycline ARG, tet(W), implying that bacteria that encoded cfxA or tet(W) genes were not sensitive to temperature or pH in dairy manure slurries. However, abundances of a macrolide ARG, mefA, were decreased in the psychrophilic and thermophilic environments, and also following exposure to a strong alkaline shock (pH 12). Our results suggest that increasing temperature or pH during storage of dairy manure slurries could be used together with other on-farm practices that are tailored to reduce the transfer of ARGs from manure to the environment following land application

Antimicrobial resistance (AMR): significance to food quality and safety

Publication history: Accepted - 28 February 2019; Published online - 9 April 2020.Antibiotic resistance presents a significant challenge to clinical, veterinary, and plant health and is now recognized by the World Health Organization (WHO) as a major emerging problem of global significance. As yet, there have been no successful discoveries of classes of novel antibiotics since 1987. There is an antibiotic discovery void, and it is now widely acknowledged that there is an urgent need for the development of novel antimicrobial agents. For economic reasons, many of the largest pharmaceutical companies have abandoned the antibiotic field, and research conducted by academia was scaled back due to funding cuts following the economic crisis. A post-antibiotic era— in which common infections and minor injuries can kill—far from being an apocalyptic fantasy, is indeed a very real possibility for the 21st century.DWN thanks Professors James Dooley and Ibrahim Banat at Ulster University for critical comments. The Department of Agriculture, Environment and Rural Affairs (DAERA) is gratefully acknowledged for facilitating this literature review process through an Evidence and Innovation project 16/3/11 (activity 48125)