Suicidal Behavior and Its Association With Psychological Distress, Coping Mechanisms, and Resilience: A Cross-Sectional Study.

Introduction Recent literature reveals that psychological factors such as resilience and coping mechanisms can act as buffers against suicide risk. Indian literature on the interplay between psychological risk and protective factors of suicidal behavior is scarce. Methods A cross-sectional descriptive study was done among suicide attempters in a tertiary care hospital in Southern India. A semi-structured proforma was used to obtain sociodemographic data and suicide attempt characteristics. Suicide intent, lethality, stressful life events, perceived stress, subjective distress, coping strategies, and resilience were recorded using standard rating scales. Inferential analyses were carried out with p≤ 0.05 set as statistical significance. Results Pesticide poisoning (46.7%) was the most common mode of suicide attempt. Significant gender differences emerged in the mode of suicide attempt, coping strategies, and resilience. Depression (48.7%) was the most common psychiatric comorbidity. Increased perceived stress was associated with the presence of psychiatric comorbidity, past history of suicide attempts, and high-intent suicide attempts. Maladaptive coping strategies were associated with substance abuse and a history of past suicide attempts. Low resilience levels were associated with hanging attempts, psychiatric or substance use disorder comorbidity, past history of suicide attempts, high-intent suicide attempts, and less lethal suicide attempts. Conclusion Perceived stress levels, coping strategies, and resilience have significant relationships with suicidal behavior and act as avenues for suicide prevention efforts.

Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers.

The development of novel antimicrobial technologies for the food industry represents an important strategy to improve food safety. Antimicrobial photodynamic disinfection (aPDD) is a method that can inactivate microbes without the use of harsh chemicals. aPDD involves the administration of a non-toxic, light-sensitive substance, known as a photosensitizer, followed by exposure to visible light at a specific wavelength. The objective of this study was to screen the antimicrobial photodynamic efficacy of 32 food-safe pigments tested as candidate photosensitizers (PSs) against pathogenic and food-spoilage bacterial suspensions as well as biofilms grown on relevant food contact surfaces. This screening evaluated the minimum bactericidal concentration (MBC), minimum biofilm eradication concentration (MBEC), and colony forming unit (CFU) reduction against Salmonella enterica, methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas fragi, and Brochothrix thermosphacta. Based on multiple characteristics, including solubility and the ability to reduce the biofilms by at least 3 log10 CFU/sample, 4 out of the 32 PSs were selected for further optimization against S. enterica and MRSA, including sunset yellow, curcumin, riboflavin-5'-phosphate (R-5-P), and erythrosin B. Optimized factors included the PS concentration, irradiance, and time of light exposure. Finally, 0.1% w/v R-5-P, irradiated with a 445 nm LED at 55.5 J/cm2, yielded a "max kill" (upwards of 3 to 7 log10 CFU/sample) against S. enterica and MRSA biofilms grown on metallic food contact surfaces, proving its potential for industrial applications. Overall, the aPDD method shows substantial promise as an alternative to existing disinfection technologies used in the food processing industry.

Antimicrobial activity and drying potential of high intensity blue light pulses (455 nm) emitted from LEDs.

Decontamination of low water activity (aw) foods, like pet foods is a challenging task. Treatment using light emitting diode (LED) is an emerging decontamination method, that can induce photodynamic inactivation in bacteria. The objective of this study was to understand the effect of selected product and process parameters on the antibacterial efficacy of treatment using light pulses of 455 nm wavelength on dry powdered Salmonella and pet foods equilibrated to 0.75 aw. The surface temperature increase, weight loss, and aw decrease in the samples were determined after LED treatments with different doses. S. Typhimurium on pet foods showed better sensitivity to 455 nm LED treatment than the powdered S. Typhimurium. For instance, 455 nm LED treatment with 785.7 J/cm2 dose produced a log reduction of 1.44 log (CFU/g) in powdered S. Typhimurium population compared to 3.22 log (CFU/g) on pet food. The LED treatment was less effective against 5-strain cocktail of Salmonella in low aw pet foods. The treated samples showed significant reduction in weight and aw showing the heating and drying potential of 455 nm LED treatment. Significant lipid oxidation was observed in the treated pet foods. Overall, the dose, treatment time, and sample type influenced the Salmonella inactivation efficacy of 455 nm LED treatment in low aw conditions.

Salmonella inactivation and rapid cooling of fresh cut apples by plasma integrated low-pressure cooling.

Fresh food products, including fruits, vegetables, raw meat, and poultry, have been associated with safety concerns and quality issues, owing to their susceptibility to rapid deterioration and microbial contamination. This research aimed to develop an integrated process to simultaneously cool and decontaminate high moisture food products. Cold plasma (CP), a novel decontamination technology, was integrated with vacuum cooling to develop a plasma integrated low-pressure cooling (PiLPC) process. To evaluate the rapid cooling and microbial inactivation efficacies of the PiLPC process, fresh cut Granny Smith apples andSalmonella entericaserovarTyphimurium ATCC 13311 were used as the model food and microorganism, respectively. The influence of process parameters including treatment time, pressure, and post-treatment storage, on the inactivation ofSalmonellaon fresh-cut apples was investigated.Inactivation ofSalmonellaincreased with treatment time, with a maximum reduction of 3.21 log CFU/g after 5 min of CP treatment at atmospheric pressure. Inactivationof Salmonellaafter CP treatment at 200 mbar was not significantly different from that at atmospheric pressure for the same treatment time. CP treatment of 3 min at 200 mbar followed by a post-treatment storage of 3 days at 4 °C reduced the totalSalmonellapopulation on cut apple slices by > 6 log CFU/g. The temperature of the cut apples was reduced from room temperature to 2 °Cin 3 to 9 min depending on the sample surface area to volume ratio, when the pressure was reducedto 7 mbar. However, this PiLPC process resulted in moisture loss in cut apples. The results of this study indicate the potential of the PiLPC process for rapid cooling and microbial inactivation of fresh food products in a single process.

Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten.

Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However, limited information is available about the antimicrobial potential of UV light with different wavelengths, including 395 nm in low-moisture foods. The objectives of this study were to investigate the antimicrobial potential of 395 nm pulsed LED light in wheat flour and the resulting quality changes. This study demonstrated a maximum 2.91 log reduction of Salmonella cocktail in wheat flour treated with 395 nm pulsed LED for 60 min in a semi-closed system. Oxidation occurred in wheat flour after 30 and 60 min exposure to the 395 nm LED, which subsequently led to bleaching, and polymerization of gluten components through disulphide linkage. The water holding capacity of gluten was reduced by oxidation, and the contents of secondary structures were altered significantly after pulsed LED treatment, but the rheological properties were not deteriorated. The disulfide bond formation naturally happens during dough formation and the oxidation triggered by pulsed LED treatment may play a role on accelerating this process. The 395 nm pulsed LED treatment could be a promising decontamination technology for wheat flour with an additional benefit of bleaching of the flour without chemicals. INDUSTRIAL RELEVANCE: A number of foodborne outbreaks and recalls have been related to low-moisture foods in these decades and recently several outbreaks were reported due to the occurrence of Salmonella in wheat flour. However, it is difficult to solve this problem through conventional thermal approaches because of the increased thermal resistance of Salmonella at low water activity environment. The emerging LED light source can produce light with monochromatic wavelengths without the use of mercury vapor lamps. It also has high durability, low heat generation, and is relatively easy to be adapted in an existing production line. Therefore, there is a great potential of using certain UV wavelengths emitted from LED to disinfect the low-moisture foods in food industries. To the best of our knowledge, no research was conducted on decontamination of wheat flour by using LEDs and only limited studies are available on the influence of pulsed LED treatment on food quality. The aim of this study was to explore the possibility of using 395 nm pulsed LED treatment as a novel tool for decontamination of Salmonella in a low-moisture food product (wheat flour) with industrial feasibility, and investigate the influence of the pulsed LED treatment on quality changes in the product.

Branching Regulator BRC1 Mediates Photoperiodic Control of Seasonal Growth in Hybrid Aspen.

Cessation of growth as winter approaches is a key adaptive trait for survival of perennial plants, such as long-lived trees native to boreal and temperate regions [1, 2]. The timing of growth cessation in these plants is controlled by photoperiodic cues. As shown recently, perception of growth-repressive short photoperiod (SP) mediated via components of circadian clock results in downregulation of the tree ortholog of Arabidopsis flowering regulator FLOWERING LOCUS T (FT), FT2 [3, 4]. Downregulation of FT2 results in suppression of downstream components LAP1 (orthologous to the Arabidopsis floral meristem identity gene APETALA1) and AIL1 (orthologous to AINTEGUMENTA in Arabidopsis), culminating in induction of growth cessation and bud set [5-7]. Results presented here reveal that, in addition to the CO/FT pathway, a photoperiodically controlled negative feedback loop involving a tree ortholog of Arabidopsis BRANCHED1 (BRC1) (a member of TEOSINTE BRANCHED 1, CYCLOIDEA, PCF family), LAP1, and FT2 participates in regulation of seasonal growth in the model tree hybrid aspen. In growth-promotive long photoperiod, LAP1 suppresses expression of BRC1, but upon perception of growth-repressive SP, downregulation of LAP1 de-represses expression of its downstream target BRC1. BRC1 physically interacts with FT2, and BRC1-FT interaction further reinforces the effect of SP and triggers growth cessation by antagonizing FT action. Accordingly, BRC1 gain and loss of function result in early and retarded growth cessation responses to SP, respectively. Thus, these results reveal a regulatory feedback loop that reinforces responses to SP and induction of seasonal growth cessation.

Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes.

High intensity pulsed light emitting diode (LED) treatment is a novel approach to inactivate foodborne pathogens. The objective of this study was to evaluate the antibacterial potential of high intensity 365 (UV-A) and 395 nm (NUV-Vis) LED treatments against Escherichia coli and Salmonella enterica at high and low water activity (aw) conditions, and to understand the influence of different process parameters on their antibacterial efficacy. Bacteria at high (in phosphate buffer saline, PBS) and low aw (aw = 0.75) conditions were treated with both the LEDs with specific doses at a fixed distance from the LEDs. The 365 nm LED showed more effectiveness in reducing the dried bacteria compared to 395 nm LED. The dry E. coli showed more resistance to LED treatments compared to Salmonella. The 365 and 395 nm LED treatments with ~658 J/cm2 dose resulted in reductions of 0.79 and 1.76 log CFU/g of Salmonella, respectively, on 0.75 aw pet foods. The LED treatments increased the surface temperature, resulting in water loss in the treated samples. This study showed that the dose, duration of light exposure, bacterial strain, and aw played a major role in the antibacterial efficacy of the 365 and 395 nm LEDs.