Morphology and biological data in cord blood eryhtrocyte units resembles adult units after processing and storage - meets current quality recommendations

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

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Prospects for the development of agrarian production systems in in the Right Bank Polesie of Ukraine

Interdepartmental thematic scientific collection "Agriculture" ◽

10.31073/zem.95.69-72 ◽

2018 ◽

Vol 2 (95) ◽

pp. 69-72

Author(s):

Yu.A. Tarariko ◽

L.V. Datsko ◽

M.O. Datsko

Keyword(s):

Agricultural Production ◽

Production Systems ◽

Economic Feasibility ◽

Capital Investments ◽

Resource Potential ◽

Grain Processing ◽

Processing And Storage ◽

The Right ◽

And Storage ◽

Agricultural Production Systems

The aim of the work is to assess the existing and prospective models for the development of agricultural production in Central Polesie on the basis of economic feasibility and ecological balance. The evaluation of promising agricultural production systems was carried out with the help of simulation modeling of various infrastructure options at the levels of crop and multisectoral specialization of agroecosystems. The agro-resource potential of Central Polesie is better implemented in the rotation with lupine, corn and flax dolguntsem with well-developed infrastructure, including crop, livestock units, grain processing and storage systems, feed, finished products and waste processing in the bioenergetic station. The expected income for the formation of such an infrastructure is almost 8 thousand dollars. / with a payback period of capital investments of 2-3 years.

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Fish, Fires, and Foresight: Middle Woodland Economic Adaptations in the Abbott Farm National Landmark

North American Archaeologist ◽

10.2190/qweb-rq9v-dq1g-y37k ◽

1984 ◽

Vol 5 (2) ◽

pp. 111-138 ◽

Cited By ~ 6

Author(s):

John A. Cavallo

Keyword(s):

New Jersey ◽

Raw Material ◽

Anadromous Fish ◽

Middle Woodland ◽

Cultural Resource ◽

Economic Adaptation ◽

Processing And Storage ◽

And Storage ◽

Regional Redistribution

The “Abbott Farm site,” now known as the Abbott Farm National Landmark, is known for its unique and abundant artifact assemblages from presumed Middle Woodland contexts. Several researchers attributed the presence of large quantities of argillite raw material, argillite and chert blades and blade caches, cut and uncut mica, and aberrant zone-decorated ceramics to either Hopewellian manifestations or to the Abbott Farm's role in the regional redistribution of argillite. On the basis of a cultural resource survey conducted by Louis Berger and Associates prior to the proposed construction of I-195 and I-295 and New Jersey Routes 29 and 129, a specialized economic adaptation focused upon the intensive procurement, processing, and storage of anadromous fish, especially sturgeon, is hypothesized.

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A pre-processing and storage unit of an on-board space-borne SAR quick-look system

10.1049/cp.2009.0391 ◽

2009 ◽

Author(s):

Gao Li-ning ◽

Yang Jian

Keyword(s):

Storage Unit ◽

Processing And Storage ◽

And Storage

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Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

European Food Research and Technology ◽

10.1007/s00217-020-03678-7 ◽

2021 ◽

Author(s):

Nieves Baenas ◽

Sergio Bravo ◽

Francisco Javier García-Alonso ◽

José Vicente Gil ◽

María Jesús Periago

Keyword(s):

Volatile Compounds ◽

Tomato Juice ◽

Processing And Storage ◽

And Storage

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Effects and Side Effects of Platelet Transfusion

Hämostaseologie ◽

10.1055/a-1347-6551 ◽

2021 ◽

Author(s):

Fabrice Cognasse ◽

Kathryn Hally ◽

Sebastien Fauteux-Daniel ◽

Marie-Ange Eyraud ◽

Charles-Antoine Arthaud ◽

...

Keyword(s):

Side Effects ◽

Immune Responses ◽

Platelet Transfusion ◽

Biological Response ◽

Innate Immune ◽

Innate Immune Responses ◽

Stress Injury ◽

Processing And Storage ◽

And Storage

AbstractAside from their canonical role in hemostasis, it is increasingly recognized that platelets have inflammatory functions and can regulate both adaptive and innate immune responses. The main topic this review aims to cover is the proinflammatory effects and side effects of platelet transfusion. Platelets prepared for transfusion are subject to stress injury upon collection, preparation, and storage. With these types of stress, they undergo morphologic, metabolic, and functional modulations which are likely to induce platelet activation and the release of biological response modifiers (BRMs). As a consequence, platelet concentrates (PCs) accumulate BRMs during processing and storage, and these BRMs are ultimately transfused alongside platelets. It has been shown that BRMs present in PCs can induce immune responses and posttransfusion reactions in the transfusion recipient. Several recent reports within the transfusion literature have investigated the concept of platelets as immune cells. Nevertheless, current and future investigations will face the challenge of encompassing the immunological role of platelets in the scope of transfusion.

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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽

10.3390/foods10071537 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1537

Author(s):

Danuta Jaworska ◽

Elżbieta Rosiak ◽

Eliza Kostyra ◽

Katarzyna Jaszczyk ◽

Monika Wroniszewska ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Meat Products ◽

Black Pepper ◽

Poultry Meat ◽

Piper Nigrum ◽

Thymus Vulgaris ◽

Processing And Storage ◽

And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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