Survival of Salmonella enterica Serovar Infantis on and within Stored Table Eggs

Contaminated table eggs are considered a primary source of foodborne salmonellosis globally. Recently, a single clone of Salmonella enterica serovar Infantis emerged in Israel and became the predominant serovar isolated in poultry. This clone is currently the most prevalent strain in poultry and is the leading cause of salmonellosis in humans. Because little is known regarding the potential transmission of this strain from contaminated eggs to humans, the objective of this study was to evaluate the ability of Salmonella Infantis to survive on the eggshell or within the egg during cold storage or at room temperature. Salmonella cells (5.7 log CFU per egg) were inoculated on the surface of 120 intact eggs or injected into the egg yolk (3.7 log CFU per egg) of another 120 eggs. Half of the eggs were stored at 5.5 ± 0.3°C and half at room temperature (25.5 ± 0.1°C) for up to 10 weeks. At both temperatures, the number of Salmonella cells on the shell declined by 2 log up to 4 weeks and remained constant thereafter. Yolk-inoculated Salmonella counts at cold storage declined by 1 log up to 4 weeks and remained constant, while room-temperature storage supported the growth of the pathogen to a level of 8 log CFU/ml of total egg content, as early as 4 weeks postinoculation. Examination of egg content following surface inoculation revealed the presence of Salmonella in a portion of the eggs at both temperatures up to 10 weeks, suggesting that this strain can also penetrate through the shell and survive within the egg. These findings imply that Salmonella enterica serovar Infantis is capable of survival both on the exterior and interior of table eggs and even multiply inside the egg at room temperature. Our findings support the need for prompt refrigeration to prevent Salmonella multiplication during storage of eggs at room temperature.

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Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

Jurnal Sains Teknologi & Lingkungan ◽

10.29303/jstl.v0i0.242 ◽

2021 ◽

pp. 10-19

Author(s):

Asnawi Asnawi ◽

Maskur Maskur ◽

Adji Santoso Dradjat

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Storage Temperature ◽

Room Temperature Storage ◽

C Storage ◽

Better Than ◽

Temperature Storage

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

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ALTERNATIVE FOR REDUCING PHYSIOLOGICAL DISORDERS IN ‘BARTLETT’ PEARS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016374 ◽

2016 ◽

Vol 38 (2) ◽

Author(s):

MOISES ZUCOLOTO ◽

LUCIMARA ROGERIA ANTONIOLLI ◽

DALMO LOPES DE SIQUEIRA ◽

ANA BEATRIZ COSTA CZERMAINSKI

Keyword(s):

Cold Storage ◽

Room Temperature ◽

Physiological Disorder ◽

Room Temperature Storage ◽

Flesh Firmness ◽

Harvest Dates ◽

Cold Room ◽

Sensorial Quality ◽

Early Harvest ◽

Temperature Storage

ABSTRACT ‘Bartlett’ pears from different harvest dates were assessed regarding to cold storage potential and reduction of physiological disorder incidence. Three harvests, the first (HD1), second (HD2), and third (HD3), were carried out at weekly intervals. The pears were assessed after the harvest, with no exposition to the temperature conditioning, after 20, 40, 60, 80, 100 and 120 days at 0 ± 1 °C and 90 ± 5% RH and after three and six days at room temperature (20 ± 1 °C). Fruit from the early harvest (HD1) showed the smallest incidence of physiological disorder during both cold and room temperature storage. The disorder symptoms became apparent in HD1 fruit after 20 days at cold storage followed by three days at 20 °C, whereas HD2 and HD3 fruit showed the symptoms before being kept in a cold room. ‘Bartlett’ pears harvested at 70.75 N flesh firmness can be stored at 0 ± 1 °C for up to 40 days and preferably commercialized within three days, when they reach the firmness for eating. The extension of cold storage as well as the trade period can result in higher physiological disorder incidence and loss of sensorial quality.

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Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i1.20 ◽

2021 ◽

Vol 2 (1) ◽

pp. 9-18

Author(s):

Winda Amilia ◽

Andi Eko Wiyono ◽

Dhifa Ferzia ◽

Andrew Setiawan Rusdianto ◽

Ida Bagus Suryaningrat ◽

...

Keyword(s):

Antioxidant Activity ◽

Cold Storage ◽

Room Temperature ◽

Storage Time ◽

Total Dissolved Solids ◽

Total Acid ◽

Room Temperature Storage ◽

The City ◽

Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

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Aplikasi Zeolit-KMnO4 dan Silica Gel untuk Memperpanjang Green Life Mangga Arumanis (Mangifera Indica L)

Jurnal Keteknikan Pertanian ◽

10.19028/jtep.09.3.135-142 ◽

2021 ◽

Vol 9 (3) ◽

pp. 135-142

Author(s):

Anita Khairunnisa ◽

Emmy Darmawati ◽

Siti Mariana Widayanti

Keyword(s):

Shelf Life ◽

Silica Gel ◽

Cold Storage ◽

Room Temperature ◽

Mangifera Indica ◽

Eating Quality ◽

Room Temperature Storage ◽

Ripening Process ◽

Climacteric Fruit ◽

Temperature Storage

Mangoes are harvested when ripe have an "eating quality" that consumers are them in, but quickly reach the senescence phase, making it less profitable for businesses. As a climacteric fruit, the ripening process of mango can be slowed down by using an ethylene adsorber. This study aims to determine the combination of zeolite-KMnO4 and silica gel as ethylene adsorber (EAB) to maintain the green life of ripe The material used is ethylene adsorber (EAB) which is applied to mango arumanis which is packaged with a weight package of 1000±50 g. After the shelf life is reached, the EAB is removed from the packaging and the mangoes are left at room temperature for natural ripening and continued until conditions are not acceptable to consumers. The results showed that the EAB application was able to maintain the green life of mangoes by the scenario of the shelf life both at cold and room temperature storage. Natural ripening of mango was achieved 5 days and 2 days after EAB was removed from the packaging, for cold and room temperature storage, respectively. The length of time until the panellists did not receive it was 20 days for cold storage and 12 days for the room, while the control for cold storage was 6 and 3 days at room temperature

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Accelerated Aging of Deacidified and Untreated Book Paper in 1967 Compared with 52 Years of Natural Aging

Restaurator International Journal for the Preservation of Library and Archival Material ◽

10.1515/res-2020-0006 ◽

2020 ◽

Vol 41 (3) ◽

pp. 131-152

Author(s):

Tali H. Horst ◽

Richard D. Smith ◽

Antje Potthast ◽

Martin A. Hubbe

Keyword(s):

Room Temperature ◽

Accelerated Aging ◽

Natural Aging ◽

Scanning Electron Micrographs ◽

Surface Ph ◽

Room Temperature Storage ◽

Folding Endurance ◽

Endurance Tests ◽

Breaking Length ◽

Temperature Storage

AbstractThree copies of a book that had been optionally deacidified using two different procedures in 1967, and then subjected to accelerated aging, were tested again after 52 years of natural aging. Matched copies of the book Cooking the Greek Way, which had been printed in Czechoslovakia on acidic paper, were evaluated. Nonaqueous treatment of two of the copies with magnesium methoxide dissolved in chlorofluorocarbon solvent had been found in 1967 to have decreased the susceptibility to embrittlement, as evidenced by the results of the accelerated aging, followed by folding endurance tests. Retesting of the same books in 2019, after 52 years of room temperature storage, showed that the deacidification treatments had achieved the following benefits in comparison to the untreated book: (a) higher brightness; (b) higher folding endurance; (c) tensile breaking length higher in the cross-direction of the paper; (d) substantial alkaline reserve content, (e) an alkaline surface pH in the range 7.1–7.4, and (f) higher molecular mass of the cellulose. Remarkably, some of the folding endurance results matched those of unaged samples evaluated in 1967. Scanning electron micrographs showed no differences between the treated and untreated books.

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The Effect Of Storage On Platelet Morpholog

10.1055/s-0038-1653241 ◽

1981 ◽

Author(s):

A Sturk ◽

L M Burt ◽

T Hakvoort ◽

J W ten cate ◽

N Crawford

Keyword(s):

Electron Microscopy ◽

Membrane Structure ◽

Room Temperature ◽

Surface Membrane ◽

Platelet Concentrates ◽

Room Temperature Storage ◽

Short Survival ◽

Transmission Electron ◽

Temperature Storage ◽

Morphological Correlation

Platelet concentrates were stored for one, two or three days at 4°C (unagitated) or room temperature (unagitated and linearly agitated). The morphology of platelets in platelet concentrates, directly after twice washing at room temperature and after 60 min incubation of the washed platelets at 37°C was investigated by both scanning and transmission electron microscopy.Platelets in the freshly prepared concentrates are slightly activated, i.e. show some pseudopod formation. At 4°C platelets rapidly loose their discoid shape. After three days their surface membrane shows extensive folding, they are slightly vacuolated and have lost most of their granules. Incubation of these cold-stored platelets at 37°C does not induce reversal to the discoid shape.Room temperature storage results in reversal of the slight initial platelet activation. After three days unagitated platelets are slightly more vacuolated than platelets stored with agitation. Room temperature storage usually results in remarkably well preserved, discoid platelets. Occasionally however, agitated platelet concentrates contain a high proportion of odd shaped cells. As platelets stored at 4°C did not became discoid after incubation at 37°, the altered membrane structure could provide an explanation for their short survival upon transfusion. Our results also provide a morphological correlation with the slightly better recovery and survival of platelets stored agitated vs.- non-agitated platelets at room temperature.

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