Survival of Salmonella during Production of Partially Sprouted Pumpkin, Sunflower, and Chia Seeds Dried for Direct Consumption

2018 ◽  
Vol 81 (4) ◽  
pp. 520-527 ◽  
Author(s):  
SUSANNE E. KELLER ◽  
NATHAN M. ANDERSON ◽  
CAN WANG ◽  
STEPHEN J. BURBICK ◽  
IAN M. HILDEBRANDT ◽  
...  
Keyword(s):  
Elevated Temperature ◽  
Sterile Water ◽  
Sunflower Seeds ◽  
Seed Type ◽  
Growth And Survival ◽  
Chia Seed ◽  
Sprouted Seeds ◽  
Pumpkin Seeds ◽  
Transfer Method ◽  
And Storage

ABSTRACT Ready-to-eat foods based on dried partially sprouted seeds have been associated with foodborne salmonellosis. Whereas research has focused on the potential for Salmonella initially present in or on seeds to grow and survive during fresh sprout production, little is known about the potential for growth and survival of Salmonella associated with seeds that have been partially sprouted and dried. The goal of this study was to determine the growth of Salmonella during soaking for partial germination of pumpkin, sunflower, and chia seeds and subsequent survival during drying and storage. Pumpkin, sunflower, and chia seeds were inoculated with a four-serotype Salmonella cocktail by the dry transfer method and were soaked in sterile water at 25 or 37°C for 24 h. During the soaking period, Salmonella exhibited growth rates of 0.37 ± 0.26, 0.27 ± 0.12, and 0.45 ± 0.19 log CFU/h at 25°C and 0.94 ± 0.44, 1.04 ± 0.84, and 0.73 ± 0.36 log CFU/h at 37°C for chia, pumpkin, and sunflower seeds, respectively. Soaked seeds were drained and dried at 25, 51, and 60°C. Drying resulted in >5 log CFU/g loss at both 51 and 60°C and ∼3 log CFU/g loss at 25°C on partially sprouted pumpkin and sunflower seeds. There was no decrease in Salmonella during drying of chia seeds at 25°C, and only drying at 60°C provided losses >5 log CFU/g. Dried seeds were stored at 37 and 45°C at 15 and 76% relative humidity (RH) levels. The combination of temperature and RH exerted a stronger effect than either factor alone, such that rates at which Salmonella decreased generally followed this order: 37°C at 15% RH < 45°C at 15% RH < 37°C at 76% RH < 45°C at 76% RH for all seeds tested. Rates differed based on seed type, with chia seeds and chia seed powder having the smallest rate of Salmonella decrease, followed by sunflower and pumpkin seeds. Drying at higher temperatures (50 and 61°C) or storing at elevated temperature and humidity (45°C and 76% RH) resulted in significantly different rates of Salmonella decrease.

scholarly journals International outbreak of multiple Salmonella serotype infections linked to sprouted chia seed powder – USA and Canada, 2013–2014

2017 ◽  
Vol 145 (8) ◽  
pp. 1535-1544 ◽  
Author(s):  
R. R. HARVEY ◽  
K. E. HEIMAN MARSHALL ◽  
L. BURNWORTH ◽  
M. HAMEL ◽  
J. TATARYN ◽  
...  
Keyword(s):  
Public Health ◽  
Laboratory Testing ◽  
Bacterial Contamination ◽  
Foodborne Illness ◽  
Product Testing ◽  
Chia Seed ◽  
Testing Facility ◽  
Sprouted Seeds ◽  
Public Health Officials ◽  
Salmonella Serotype

SUMMARYSalmonella is a leading cause of bacterial foodborne illness. We report the collaborative investigative efforts of US and Canadian public health officials during the 2013–2014 international outbreak of multiple Salmonella serotype infections linked to sprouted chia seed powder. The investigation included open-ended interviews of ill persons, traceback, product testing, facility inspections, and trace forward. Ninety-four persons infected with outbreak strains from 16 states and four provinces were identified; 21% were hospitalized and none died. Fifty-four (96%) of 56 persons who consumed chia seed powder, reported 13 different brands that traced back to a single Canadian firm, distributed by four US and eight Canadian companies. Laboratory testing yielded outbreak strains from leftover and intact product. Contaminated product was recalled. Although chia seed powder is a novel outbreak vehicle, sprouted seeds are recognized as an important cause of foodborne illness; firms should follow available guidance to reduce the risk of bacterial contamination during sprouting.

Elevated temperature and CO2 have positive effects on the growth and survival of larval Australasian snapper

2020 ◽  
Vol 161 ◽  
pp. 105054
Author(s):  
Shannon J. McMahon ◽  
Darren M. Parsons ◽  
Jennifer M. Donelson ◽  
Steve M.J. Pether ◽  
Philip L. Munday
Keyword(s):  
Elevated Temperature ◽  
Growth And Survival ◽  
Positive Effects

scholarly journals Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

2014 ◽  
Vol 80 (7) ◽  
pp. 2206-2215 ◽  
Author(s):  
P. Filannino ◽  
G. Cardinali ◽  
C. G. Rizzello ◽  
S. Buchin ◽  
M. De Angelis ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Gamma Aminobutyric Acid ◽  
Content Type ◽  
Growth And Survival ◽  
The Matrix ◽  
Cell Densities ◽  
Almost All ◽  
And Storage

ABSTRACTStrains ofLactobacillus plantarumwere grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities ofL. plantarumstrains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)—with the concomitant increase of their respective branched alcohols—and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance ofL. plantarumin vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

Effect of KHCO3, K2CO3 and CO2 on the Electrochemical Reduction of CO2 into Organics on a Cu Electrode for the Solar Energy Conversion and Storage

2014 ◽  
Vol 1640 ◽  
Author(s):  
Heng Zhong ◽  
Katsushi Fujii ◽  
Yoshiaki Nakano
Keyword(s):  
Elevated Temperature ◽  
Carbon Source ◽  
Solar Energy ◽  
Energy Conversion ◽  
Electrochemical Reduction ◽  
Current Density ◽  
High Concentration ◽  
Energy Conversion And Storage ◽  
Reduction Of Co2 ◽  
And Storage

ABSTRACTElectrochemical reduction of CO2 into useful organics combined with photovoltaics is thought to be one of the promising ways to effectively store and transport the solar energy. In most of the previous researches, CO2 bubbling in different solutions were used as the electrolyte. However, the effects of the electrolyte and the CO2 bubbling are not clear. Therefore, in this research, the effects of different electrolyte, CO2 bubbling, concentration of the electrolyte and temperature on the electrochemical reduction of CO2 on a Cu working electrode were studied. The results showed that the form of the carbon source in the electrolyte, such as HCO3-, CO32- and H2CO3, had a strong effect on this reaction, which was controlled by the pH of the electrolyte. Furthermore, high concentration of the HCO3- and elevated temperature can strongly improve the reaction current density.

Effects of Environment on Growth and Survival of Douglas-fir Transplants

1974 ◽  
Vol 4 (2) ◽  
pp. 193-200
Author(s):  
E. B. Tregunna ◽  
M. Crown
Keyword(s):  
Storage Time ◽  
Water Status ◽  
Douglas Fir ◽  
Planting Date ◽  
Growth And Survival ◽  
Lower Elevation ◽  
Survival And Growth ◽  
And Storage ◽  
Root Treatment ◽  
Spring Planting

Variation in lifting date, planting date, planting site, seedling history, root treatment, and storage time were tested for their effects on Douglas-fir transplants. Survival, water status, types of damage, and both shoot and root growth were measured. Survival decreased with later spring planting date in the field, but this was partly offset by trends in browsing. Survival was greater at the lower elevation. Differences in seed lot, or conditions in the nursery, resulted in differences in tree size, which had some effects because the larger trees were browsed more. Survival and growth were not markedly different between root treatments. Cold storage increased survival of trees lifted late in the spring. The relative turgidity of leaves from bareroot trees in storage was related to lifting date and subsequent survival. Survival decreased severely as lifting date progressed through March.

scholarly journals Combined effects of ocean acidification and elevated temperature on feeding, growth, and physiological processes of Antarctic krill Euphausia superba

2021 ◽  
Vol 665 ◽  
pp. 1-18
Author(s):  
GK Saba ◽  
AB Bockus ◽  
CT Shaw ◽  
BA Seibel
Keyword(s):  
Elevated Temperature ◽  
Metabolic Rate ◽  
Ambient Temperature ◽  
Antarctic Krill ◽  
Ph Effect ◽  
Euphausia Superba ◽  
Low Ph ◽  
Interactive Effects ◽  
Growth And Survival ◽  
Key Species

Antarctic krill Euphausia superba is a key species in the Southern Ocean, where its habitat is projected to undergo continued warming and increases in pCO2. Experiments during 2 summer field seasons at Palmer Station, Antarctica, investigated the independent and interactive effects of elevated temperature and pCO2 (decreased pH) on feeding, growth, acid-base physiology, metabolic rate, and survival of adult Antarctic krill. Ingestion and clearance rates of chlorophyll were depressed under low pH (7.7) compared to ambient pH (8.1) after a 48 h acclimation period, but this difference disappeared after a 21 d acclimation. Growth rates were negligible and frequently negative, but were significantly more negative at high (3°C, -0.03 mm d-1) compared to ambient temperature (0°C, -0.01 mm d-1) with no effect of pH. Modest elevations in tissue total CO2 and tissue pH were apparent at low pH but were short-lived. Metabolic rate increased with temperature but was suppressed at low pH in smaller but not larger krill. Although effects of elevated temperature and/or decreased pH were mostly sublethal, mortality was higher at high temperature/low pH (58%) compared to ambient temperature/pH or ambient temperature/low pH (>90%). This study identified 3 dominant patterns: (1) shorter-term effects were primarily pH-dependent; (2) krill compensated for lower pH relatively quickly; and (3) longer-term effects on krill growth and survival were strongly driven by temperature with little to no pH effect.

Inactivation of Salmonella during Drying and Storage of Apple Slices Treated with Acidic or Sodium Metabisulfite Solutions

2003 ◽  
Vol 66 (12) ◽  
pp. 2245-2251 ◽  
Author(s):  
PATRICIA A. DiPERSIO ◽  
PATRICIA A. KENDALL ◽  
MEHMET CALICIOGLU ◽  
JOHN N. SOFOS
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Acid Solution ◽  
Brilliant Green ◽  
Sodium Metabisulfite ◽  
Sterile Water ◽  
Citric Acid Solution ◽  
Acidic Solutions ◽  
Apple Slices ◽  
And Storage

This study was undertaken to determine whether pretreating inoculated Gala apple slices with metabisulfite or acidic solutions enhanced the inactivation of Salmonella during dehydration and storage. Apple slices inoculated with a five-strain mixture of Salmonella (7.6 log CFU/g) were pretreated, dried for 6 h at 60°C, and stored aerobically at 25°C for 28 days. Predrying treatments included (i) no treatment, (ii) 10 min of immersion in sterile water, (iii) 10 min of immersion in a 4.18% sodium metabisulfite solution, (iv) 10 min of immersion in a 3.40% ascorbic acid solution, and (v) 10 min of immersion in a 0.21% citric acid solution. Samples were plated on tryptic soy agar with 0.1% pyruvate (TSAP), brilliant green sulfa (BGS) agar, and xylose lysine tergitol 4 (XLT4) agar for the enumeration of bacteria. Populations were not significantly (P > 0.05) reduced by immersion in water but were reduced by 0.7 to 1.1 log CFU/g by immersion in acidic solutions. Immersion in the sodium metabisulfite solution reduced populations by 0.4, 1.3, and 5.4 log CFU/g on TSAP, BGS agar, and XLT4 agar, respectively. After 6 h of dehydration at 60°C, populations on untreated and water-treated slices were reduced by 2.7 to 2.8, 2.7 to 2.9, and 4.0 to 4.2 log CFU/g as determined with TSAP, BGS agar, and XLT4 agar, respectively. In contrast, populations on slices treated with sodium metabisulfite, ascorbic acid, and citric acid were reduced after 6 h of dehydration by 4.3, 5.2, and 3.8 log CFU/g, respectively, as determined with TSAP; by 4.7, 5.5, and 3.9 log CFU/g, respectively, as determined with BGS agar; and by 5.5, 5.7, and 5.6 log CFU/g, respectively, as determined with XLT4 agar. Bacteria were still detectable by direct plating after 28 days except on slices treated with ascorbic acid. Immersion in metabisulfite or acidic solutions prior to dehydration should enhance the inactivation of Salmonella during the dehydration and storage of Gala apple slices.

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