scholarly journals Formation, analytical methods, change tendency and control strategies of biogenic amines in canned aquatic products: a systematic review

2021 ◽  
Author(s):  
Jingyu Wang ◽  
Yinghong Qu ◽  
Zhidong Liu ◽  
Huimin Zhou
Keyword(s):  
Biogenic Amines ◽  
Control Strategies ◽  
Analytical Techniques ◽  
Food Industries ◽  
Aquatic Products ◽  
Food Borne ◽  
Processing And Storage ◽  
And Control ◽  
And Storage ◽  
Change Tendency

Biogenic amines (BAs) are organic compounds with low molecular weight and can be used as indicators of the quality and safety of canned aquatic products during processing and storage. However, the excess of these amines can cause food-borne poisoning. Therefore, the determination, analysis and prevention of biogenic amines are of great importance. This article focuses on the sources, formation, pretreatment methods, as well as the analytical techniques, change tendency and control techniques of biogenic amines, with the aim of promoting more appropriate analysis of canned aquatic products to provide a reference for the food industries.

Current status, problems and control strategies of water resources pollution in China

Water Policy ◽  
2014 ◽  
Vol 17 (3) ◽  
pp. 423-440 ◽  
Author(s):  
Lei Wu ◽  
Tong Qi ◽  
Dan Li ◽  
Huijuan Yang ◽  
Guoqing Liu ◽  
...  
Keyword(s):  
Water Pollution ◽  
Control Strategies ◽  
Water Environment ◽  
Underground Water ◽  
National Standard ◽  
Current Status ◽  
Food Borne ◽  
Major River ◽  
And Control ◽  
Research And Policy

The surface water of 10 major river systems across China has been under intermediate pollution with striking eutrophication problems in major lakes (reservoirs). More data from the Ministry of Environmental Protection of China showed that underground water in 57% of monitoring sites across Chinese cities was polluted or extremely polluted. Rural water pollution, the rising number of incidents of industrial pollution, outdated sewerage systems, and the overuse of pesticides and chemical fertilizers also endanger the health of rural inhabitants in China. Nearly 0.2 billion rural residents could not use drinking water in accordance with the national standard, and there were reports of ‘cancer villages' and food-borne diseases (cancer village refers to a village where a certain proportion of its inhabitants suffer from the same kind of cancer or where there is a hike in cancer incidence in that area). This study aims to raise awareness of the prevention and control of water pollution and to propose a set of national research and policy initiatives for the future safety of the water environment in China.

scholarly journals Design and Physical Prototyping of a Novel Braking System for a Helicopter Rotor

Designs ◽  
2019 ◽  
Vol 3 (3) ◽  
pp. 40
Author(s):  
Julian D. Booker ◽  
Richard J. Lock ◽  
David Drury
Keyword(s):  
Position Control ◽  
Control Strategies ◽  
Main Rotor ◽  
Technology Readiness Level ◽  
Readiness Level ◽  
Electromechanical Device ◽  
And Performance ◽  
Helicopter Main Rotor ◽  
And Control ◽  
And Storage

The aim of this paper was to demonstrate the improved functionality and performance of an electromechanical brake for a helicopter main rotor, which to date has been hydraulically actuated using a disc brake and caliper arrangement. Increasingly, designers seek higher performing solutions to traditional problems through the integration of modern actuation and control strategies. This electromechanical device is required to constrain the helicopter tail rotor shaft protruding from the main rotor gearbox to allow safe taxiing and storage of the helicopter. A systematic and rigorous design methodology was used to converge on an effective solution which satisfied a very demanding specification. The design was further detailed and optimized, leading to the development of a prototype at a high technology readiness level that was tested within a bespoke rig, simulating the torque requirements found on a helicopter main rotor using the torque and position control. The design was shown to meet the required holding torque whilst providing additional functionality of continuous holding capability and meeting the challenging volumetric constraints.

scholarly journals Modelling Growth and Decline in a Two-Species Model System: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 331 ◽  
Author(s):  
Emiliano J. Quinto ◽  
Juan M. Marín ◽  
Irma Caro ◽  
Javier Mateo ◽  
Donald W. Schaffner
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Food Borne ◽  
Pathogenic Escherichia Coli ◽  
Spoilage Bacteria ◽  
Processing And Storage ◽  
And Storage ◽  
Natural Microbiota

Shiga toxin-producing Escherichia coli O157:H7 is a food-borne pathogen and the major cause of hemorrhagic colitis. Pseudomonas is the genus most frequent psychrotrophic spoilage microorganisms present in milk. Two-species bacterial systems with E. coli O157:H7, non-pathogenic E. coli, and P. fluorescens in skimmed milk at 7, 13, 19, or 25 °C were studied. Bacterial interactions were modelled after applying a Bayesian approach. No direct correlation between P. fluorescens’s growth rate and its effect on the maximum population densities of E. coli species was found. The results show the complexity of the interactions between two species in a food model. The use of natural microbiota members to control foodborne pathogens could be useful to improve food safety during the processing and storage of refrigerated foods.

scholarly journals Presence and Persistence of Salmonella enterica Serotype Typhimurium in the Phyllosphere and Rhizosphere of Spray-Irrigated Parsley

2012 ◽  
Vol 78 (11) ◽  
pp. 4030-4036 ◽  
Author(s):  
Guy Kisluk ◽  
Sima Yaron
Keyword(s):  
Salmonella Enterica ◽  
Control Strategies ◽  
Polluted Water ◽  
Contaminated Water ◽  
Content Type ◽  
Qrt Pcr ◽  
Food Borne ◽  
Spray Irrigation ◽  
Fresh Foods ◽  
And Control

ABSTRACTSalmonella entericais one of the major food-borne pathogens associated with ready-to-eat fresh foods. Although polluted water might be a significant source of contamination in the field, factors that influence the transfer ofSalmonellafrom water to the crops are not well understood, especially under conditions of low pathogen levels in water. The aim of this study was to investigate the short- and long-term (1 h to 28 days) persistence ofSalmonella entericaserotype Typhimurium in the phyllosphere and the rhizosphere of parsley following spray irrigation with contaminated water. Plate counting and quantitative real-time PCR (qRT-PCR)-based methods were implemented for the quantification. By applying qRT-PCR with enrichment, we were able to show that even irrigation with water containing as little as ∼300 CFU/ml resulted in the persistence ofS. Typhimurium on the plants for 48 h. Irrigation with water containing 8.5 log CFU/ml resulted in persistence of the bacteria in the phyllosphere and the rhizosphere for at least 4 weeks, but the population steadily declined with a major reduction in bacterial counts, of ∼2 log CFU/g, during the first 2 days. Higher levels ofSalmonellawere detected in the phyllosphere when plants were irrigated during the night compared to irrigation during the morning and during winter compared to the other seasons. Further elucidation of the mechanisms underlying the transfer ofSalmonellafrom contaminated water to crops, as well as its persistence over time, will enable the implementation of effective irrigation and control strategies.

scholarly journals Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ya-Li Li ◽  
Yan-Zhu Zhu ◽  
Pei-He Zheng ◽  
Zheng-Yi Qu ◽  
Hao Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Laboratory Animals ◽  
Maillard Reaction Products ◽  
Harmful Substance ◽  
Reaction Products ◽  
Practical Applications ◽  
Processing And Storage ◽  
And Control ◽  
Functional Components ◽  
And Storage

The Maillard reaction is of great significance in food, herb medicines, and life processes. It is usually occurring during the process of food and herb medicines processing and storage. The formed Maillard reaction productions (MRPs) in food and herb medicines not only generate a large number of efficacy components but also generate a small amount of harmful substance that cannot be ignored. Some of the MRPs, especially the advanced glycation end products (AGEs) are concerning humans, based on the possibility to induce cancer and mutations in laboratory animals. Numerous studies have been reported on the formation, analysis, and control of the potentially harmful MRPs (PHMRPs). Therefore, the investigation into the formation, analysis, and control of PHMRPs in food and herb medicines is very important for improving the quality and safety of food and herb medicines. This article provides a brief review of the formation, analysis (major content), and control of PHMRPs in food and herb medicines, which will provide a base and reference for safe processing and storage of food and herb medicines. Practical Applications. The formed Maillard reaction productions in food and herb medicines not only generate a large number of functional components but also generate a small amount of harmful substance that cannot be ignored. This contribution provides a brief review on the formation (including the correlative studies between MRs and the PHMRPs, mechanisms, and the main pathways); analysis (major content, pretreatment for analysis, qualitative and quantitative analysis, and structural identification analysis); and control (strategies and mechanisms) of PHMRPs in food and herb medicines, which will provide a solid theoretical foundation and a valuable reference for safe processing and storage for food and herb medicines.

Improvement of Stability of Tea Polyphenols: A Review

2018 ◽  
Vol 24 (29) ◽  
pp. 3410-3423 ◽  
Author(s):  
Bo Sun ◽  
Weijun Wang ◽  
Zhibin He ◽  
Min Zhang ◽  
Fangong Kong ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Tea Polyphenols ◽  
Protective Mechanism ◽  
Food Industries ◽  
Promising Technology ◽  
Effective Application ◽  
Nano Cellulose ◽  
Processing And Storage ◽  
And Storage

Tea polyphenols have received much attention from the pharmaceutical and food industries owing to their extraordinary antioxidant and antibacterial characteristics. However, tea polyphenols are very unstable in processing and storage, since they are sensitive to the environmental factors like temperature, light and pH. Therefore, the effective application of tea polyphenols requires a protective mechanism to maintain its activity. The utilization of compounded tea polyphenols, instead of raw materials, can potentially help to improve their stability. This review focuses on the summarization of the compounding technologies for tea polyphenols, including physical technologies, chemical-interfacial technologies and nano-scale compounding technologies. Of which, the emerging nano cellulose bio-carrier, as a promising technology, is particularly proposed.

scholarly journals Bacteriological quality of commercially prepared fermented Ogi (Akamu) sold in Some Parts of Afikpo Area in Ebonyi State

2020 ◽  
Vol 4 (3) ◽  
pp. 077-081
Author(s):  
Ojokoh Eromosele ◽  
Ndukwe Chima K ◽  
Omonu Richard ◽  
Asadu Kenneth ◽  
Okpara Kingsley O
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Method ◽  
E Coli ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Bacteriological Test ◽  
Local Areas ◽  
Processing And Storage ◽  
And Storage

In this study ogi (akamu) prepared from fermented maize sold in Enohia, Afikpo and Unwana were subjected to bacteriological test together with the laboratory prepared ogi for bacterial quality using the standard microbiological method. The commercial purchased ogi from the markets of (Enohia, Unwana and Afikpo) showed total bacterial growth of 5.6 × 107, 2.0 × 103, 4.2 × 102 and 3.6 × 106 respectively. Staphylococci growth count of 4.2×102, 2.9×102 and 3.5 × 102 were recorded respectively, while Coliform count recorded 2.0×103, 1.2×103 and 1.5×103 and Lactic acid bacterial loads of 3.6×106, 2.7×106 and 3.2 × 106 respectively. The bacteria isolated from the commercial and laboratory fermented pap were Lactobacillus sp, Staphylococcus sp, Leuconostoc sp, Micrococcus sp, Salmonella sp, E. coli, Citrobacter sp and Klebsiella sp. Lactobacillus sp Leuconostoc sp and Citrobacter sp were present in all the samples, Micrococcus sp and Klebsiella sp were isolated from Enohia and Unwana markets ogi respectively, while E. coli and Staphylococcus sp were present in Enohia, Unwana and Afikpo markets. Salmonella sp were isolated from the three markets. No pathogenic bacteria was isolated from the laboratory Prepared ogi (Akamu). Hence, there are chances of contracting food borne diseases from commercially prepared ogi in the local areas of study. Therefore, there is need for sanitary measures in the production of fermented cereals such as ogi so as to minimize the rate of food borne pathogens during processing and storage of such cereals.

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