Prioritization of Chicken Meat Processing Interventions on the Basis of Reducing the Salmonella Residual Relative Risk.

Protecting public health by controlling Salmonella in chicken meat products continues to be a challenge to both industry and policymakers. Studies evaluating the combined use of commercially available antimicrobial interventions are scarce. The aim of this work was to develop a risk-based prioritization framework to rank chicken meat processing interventions that achieve the greatest Salmonella relative risk reduction. A baseline model characterizing the current U.S. broiler industry food safety intervention practices was created from direct observation of processes and expert elicitation. Results showed the combination of chlorine at the bird wash station and peroxyacetic acid at the on-line reprocessing and chill stages as the most common U.S. processing scenario. Irradiation at packaging and acidified sodium chlorite at evisceration were the most effective single processing interventions (98.8 and 91.6% risk reduction, respectively); however, no single intervention was able to comply with the current Food Safety and Inspection Service Salmonella postchill performance standards. The combination of peroxyacetic acid in at least one of the chicken processing stages with the current set of U.S. baseline interventions achieved >99% Salmonella relative risk reduction and ensured Food Safety and Inspection Service compliance. Adding more than one intervention to the U.S. current practice did not enhance (<2%) the overall Salmonella risk reduction. This study can help poultry processors to prioritize food safety interventions to maximize Salmonella reduction and public health protection.

Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.

Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.

Effects of extruded whole maize, polydextrose and cellulose as sources of fibre on calcium bioavailability and metabolic parameters of growing Wistar rats.

The aim of this study was to evaluate the influence of diets with different types of fibres on Ca bioavailability and metabolic parameters in growing Wistar rats. Twenty four male Wistar rats were fed with 3 different diets: control (C), polydextrose (PD), and extruded whole maize (M) during a 60 day period. Apparent Ca absorption percentage (%Ca Abs), total skeleton bone mineral content (t BMC), total bone mineral density (t BMD), femur (F), spine (S) and tibia (T) BMD, cecum weight, and pH were evaluated. Malondialdehyde (MDA) and lipid (TG and cholesterol) contents in serum and liver were also evaluated. The results showed that rats fed with M and PD had the same cecum weight, but higher than that of C (1.53 ± 0.02 vs. 0.94 ± 0.01). There was moderate acidification of the cecal content in rats fed with M compared to C (pH 5.93 vs. 6.98) and the fecal weight was 1.06 ± 0.02, 3.07 ± 0.03 and 4.81 ± 0.05 for PD, M and C, respectively. There were significant differences in %Ca Abs between PD and C (87.57 ± 1.20 vs. 71.10 ± 1.11). The PD group had the highest values of F-BMD, S-BMD, and T-BMD, but there were no differences between M and C groups. Regarding lipids, there was a significant lowering effect in the M liver triglycerides content. Moreover, liver MDA levels significantly decreased with M and PD diets. The consumption of PD and grain fibres can exert some beneficial gastrointestinal effects such as lowering of the pH, hepatic TG and MDA content related to fibre colon fermentation.

Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina.

Proximate composition, fatty acids and amino acid profiles and nutritional (chemical score, protein digestibility, PDCAAS and mineral dialyzability) and antioxidant properties (TEAC, DPPH and power reduction) from Porphyra columbina were evaluated. Total dietary fiber (48.02 ± 1.13 g/100 g dry weight) and protein (24.61 ± 0.21 g/100 g dry weight) were the two most abundant components in this seaweed. The main saturated and unsaturated fatty acids were C16:0 and C20:5 (n-3), respectively. The limiting amino acid was tryptophan with a chemical score of 57%. Protein digestibility was 74.33 ± 3.0%. Porphyra columbina has high mineral content with good Na/K relationship and medium value of potential mineral accessibility (P, Ca and Zn dializability: 18.75 ± 0.01, 17.62 ± 0.16 and 16.70 ± 0.44, respectively). The highest antioxidant properties were obtained with an acetone/water extraction system. This work provides important information about chemical composition and nutraceutical new properties of P. columbina.

Development of naturally activated edible films with antioxidant properties prepared from red seaweed Porphyra columbina biopolymers.

The aim of this work was to study the physicochemical and antioxidant properties of phycobiliproteins-phycocolloids-based films, obtained from mixtures of two aqueous fractions extracted from Porphyra columbina red seaweed, one enriched in phycocolloids (PcF) and the other in phycobiliproteins (PF). Films with different ratios of PF:PcF (0, 25, 50, 75, 100% [w/w]) and without plasticizer addition were prepared by casting. PcF films had excellent mechanical properties (tensile strength ∼50MPa, elongation at break ∼3% and an elastic modulus ∼17.5MPa). The addition of PF to formulations exerted a plasticizing effect on the PcF matrix, which was manifested in moisture content, water solubility and mechanical properties of the resulting films but not in its water vapour permeability. The antioxidant capacity (TEAC) of the PcF films was significantly increased by the addition of PF and a direct relationship between TEAC and the total phenolic compounds (r(2)=0.9998) and R-phycoerythrin (r(2)=0.9942) was observed.

Estudio mediante una técnica no lesiva, basada en la luz estructurada, de la topografia de la espalda de futbolistas / Study of back topography of football players by a nonlesive method based on structured light

Se presenta un método no lesivo basado en la proyección de luz estructurada con código de color para la obtención de la topografía de la superficie de la espalda en deportistas. El método permite la visualización de las asimetrías existentes en las distintas zonas de la espalda, cervical, dorsal y lumbar, tomando como referencia la posición de las cervicales y de los glúteos. La determinación en estas topografías de variables cuantificadoras para caracterizar la deformidad, tanto en el plano frontal como transversal, permite realizar un diagnóstico precoz de la existencia de patologías asociadas con desviación de la columna en los deportistas integrantes de los clubs deportivos, sobre todo en las edades infantiles y juveniles, donde la prevalencia de la escoliosis es mayor. En este trabajo se ha introducido una nueva variable, el gradiente lumbar, que permite identificar la elevación de los glúteos respecto de la cintura, para cuantificar el desarrollo de los glúteos asociado a la práctica deportiva, así como la asimetría de la zona lumbar. Estas variables topográficas han resultado independientes de la altura y edad de los sujetos del estudio y, por tanto, pueden resultar de interés para valorar el efecto del entrenamiento deportivo en la musculatura, tanto a nivel dorsal como lumbar, a lo largo de la evolución del deportista en estudios longitudinales, así como para realizar las oportunas comparaciones entre las distintas actividades deportivas. En nuestro estudio, aplicado aun equipo de fútbol, se ha podido comprobar el mayor número de valores elevados de la variable que mide la deformidad en el plano horizontal en el grupo de edad de los 14 a los 15 años y una ligera variación en función de la posición que ocupan en el campo (AU)

We present a noninvasive method based on structured light projection with color code to obtain the topography of the back surface in athletes. The method allows the display of the asymmetries in the areas of the back, cervical, dorsal and lumbar, with reference to the position of the neck and buttocks. The determination of quantifier variables in these topographies to characterize the deformity in both the frontal and transverse plane allows an early diagnosis of the existence of pathologies associated with curvature of the spine in athletes members of sports clubs, especially in children and youth ages where the prevalence of scoliosis is greater. In this paper we have introduced a new variable, the lumbar gradient, which identifies the elevation of the buttocks on the waist, to quantify the development of the buttocks associated with the sport, and the asymmetry of the lumbar area. These topographic variables were independent of height and age of athletes and therefore may be of interest to assess the effect of sport training in the musculature, both dorsal and lumbar, along of the evolution the athlete and to make appropriate comparisons between different sport activities. In our study, applied to a football team, it has been found the most elevated values of the variable that measures the deformity in the horizontal plane in the age group of 14 to 15 years and a slight variation depending on the playing position (AU)

Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin.

Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extruded products were measured. The iron availability was estimated by the dializability method, which measures the mineral dialyzed after a double digestion simulating physiological processes. The physicochemical properties of the extruded products were not affected by fortification, with the exception of total soluble solids. The enzymic hydrolysis increased the iron dializability with respect to the substrate. The highest value of iron dializability corresponded to the more hydrolysated sample. Extruded products fortified with BHC hydrolysates showed higher iron dializability than those fortified with BHC. However, iron dializability corresponding to BHC is lower than that expected from heme iron. Therefore, heme-iron availability is low when it is determined in the absence of meat proteins, and hydrolysis could increase potential iron availability.

[Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability]. / Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales.

The effects of the addition of soy flour and whey protein concentrate (WPC) on dough properties and mold bread quality were studied. Farinograph and alveograph were used to evaluate dough properties. Mold bread quality was evaluated by assessing sensory attributes using a trained panel and analyzing some nutritional characteristics, such as: protein chemical score, available lysine, and potential availability of fortified iron and also of the intrinsic calcium and zinc. Addition of soy flour and WPC caused significant changes on dough properties. Chemical score of bread was increased from 40.2 to 41.4 when 6% WPC was used, from 40.2 to 52.2 when 6% soy flour was added and up to 60.0 when substitution was made with 6% WPC plus 6% soy flour. This last improvement was obtained without impairing sensory attributes. The highest value of available lysine loss during baking, corresponded to the blend containing WPC, but it was reduced when WPC was used together with soy flour. WPC addition increased calcium content but reduced potential availability of iron and zinc. This negative effect on iron availability was overcome by adding mineral absorption promoters, being EDTA the most effective. On the other hand addition of 6% soy flour improved protein value without affecting mineral availability.

Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales / Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability

En este trabajo se estudió el efecto de la incorporación de harina de soja y de concentrado proteico de suero de queso sobre las propiedades físicas de la masa y sobre la calidad del pan de molde. Se realizaron estudios farinográficos y alveográficos sobre las masas. Los panes fueron evaluados por sus atributos sensoriales a través de un panel entrenado y con relación a sus características nutricionales a través de puntaje químico, lisina disponible y disponibilidad potencial del hierro de fortificación y del zinc y calcio intrínsecos. La incorporación de harina de soja (HS) y de concentrado proteico de suero de queso (WPC) produjeron una importante modificación en las propiedades físicas de la masa. El agregado de WPC a un nivel de 6 por ciento de reemplazo, incrementó el puntaje químico del pan de 40.2 a 41.4, mientras que con 6 por ciento de harina de soja se elevó a 52.2. La mezcla de ambas fuentes proteicas (HS 6 por ciento + WPC 6 por ciento) permitió aumentar ese puntaje químico a 60.0 sin deterioro evidente de las características organolépticas de los panes. Además, la pérdida de lisina disponible que ocurrió con el WPC fue atenuada con la incorporación simultánea de harina de soja. El agregado de WPC si bien incrementó el aporte de Ca, disminuyó la disponibilidad de Fe y Zn. Este efecto negativo sobre el Fe fue superado por el agregado de promotores de la absorción de minerales, siendo el agregado del EDTA el más beneficioso. Por otra parte el agregado de harina de soja al 6 por ciento mejoró el aporte de proteínas sin perjudicar el de minerales.

The effects of the addition of soy flour and whey protein concentrate (WPC) on dough properties and mold bread quality were studied. Farinograph and alveograph were used to evaluate dough properties. Mold bread quality was evaluated by assessing sensory attributes using a trained panel and analyzing some nutritional characteristics, such as: protein chemical score, available lysine, and potential availability of fortified iron and also of the intrinsic calcium and zinc. Addition of soy flour and WPC caused significant changes on dough properties. Chemical score of bread was increased from 40.2 to 41.4 when 6 percent WPC was used, from 40.2 to 52.2 when 6 percent soy flour was added and up to 60.0 when substitution was made with 6 percent WPC plus 6 percent soy flour. This last improvement was obtained without impairing sensory attributes. The highest value of available lysine loss during baking, corresponded to the blend containing WPC, but it was reduced when WPC was used together with soy flour. WPC addition increased calcium content but reduced potential availability of iron and zinc. This negative effect on iron availability was overcome by adding mineral absorption promoters, being EDTA the most effective. On the other hand addition of 6 percent soy flour improved protein value without affecting mineral availability.

Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions.

Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the commercial processing conditions is needed to maintain microbial safety of fresh-cut produce. This study evaluated the efficacy of Escherichia coli O157:H7 reduction on fresh-cut carrots using new and traditional sanitizers with tap water and fresh-cut processing water scenarios. Fresh-cut carrot shreds inoculated with E. coli O157:H7 were washed in sanitizer solutions including 200 ppm chlorine, citric acid-based sanitizer (Pro-San), 80 ppm peroxyacetic acid-based sanitizer (Tsunami 100), and 1,000 ppm acidified sodium chlorite (SANOVA) prepared in fresh tap water or simulated processing water with a chemical oxygen demand level of approximately 3,500 mg/liter. Samples were packaged and stored at 5 degrees C. Microbial analyses performed at days 0, 7, and 14 indicate that the organic load in the process water significantly affected the efficacy of chlorine on pathogen removal and was especially evident on samples tested during storage. Acidified sodium chlorite provided a strong pathogen reduction even under process water conditions with up to a 5.25-log reduction when compared with the no-wash control. E. coli O157:H7 was not recovered on acidified sodium chlorite-treated samples during the entire 14 days of storage, even following an enrichment step. These results suggest that acidified sodium chlorite holds considerable promise as an alternative sanitizer of fresh-cut produce.

Physico-chemical and cooking characteristics of some rice varieties

Oito variedades e quatro amostras comerciais de arroz de boa qualidade foram analisadas com relação a algumas características físico-químicas e de cozimento. Algumas propriedades mecânicas foram avaliadas utilizando-se tanto o viscoamilógrafo como o equipamento Instron (Instron Universal Testing Machine), tais como, o tempo de gelatinização (Gt), a endoterma de gelatinização e o conteúdo de amilose. Os resultados mostraram que existe uma boa correlação entre a temperatura de gelatinização e Gt, contudo não foi observada correlação relevante entre outras características físico-químicas. Em relação às propriedades mecânicas, ambos os métodos permitiram mostrar significantes diferenças entre algumas amostras. Existe uma boa correlação linear entre dureza e conteúdo de amilose, por outro lado, nenhum dos parâmetros viscoelastográficos apresentaram boa correlação com a amilose. Um ponto interessante é que a inclinação da reta de correlação linear obtida entre firmeza e tempo de cozimento pode ser utilizada como uma medida da resistência ao cozimento de cada amostra e relacionada à taxa de absorção de água.