On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.

Corynebacterium jeikeium native valve infective endocarditis case report: a confirmed microbiological and pathological diagnosis from heart valvular tissue

Background The Modified Duke criteria is an important structured schematic for the diagnosis of infective endocarditis (IE). Corynebacterium jeikeium is a rare cause of IE that is often resistant to standard IE anti-microbials. We present a case of C. jeikeium IE, fulfilling the Modified Duke pathological criteria. Case summary A 50-year-old male presented with left leg peripheral vascular disease with septic changes requiring amputation. Routine echocardiography post-amputation demonstrated severe aortic valve regurgitation with vegetations that required valve replacement. Two initial blood cultures from a single venepuncture showed Streptococcus mitis which was treated with penicillin G prior to surgery. Subsequent aortic valve tissue cultured C. jeikeium with suggestive IE histological valvular changes and was successfully treated on a prolonged course of vancomycin. Discussion This is the first C. jeikeium IE case diagnosed on heart valvular tissue culture and highlights the importance for the fulfilment of the Modified Duke criteria in diagnosing left-sided IE. Mixed infection IE is rare, and this case possibly represents an unmasking of resistant C. jeikeium IE following initial treatment of penicillin G.

Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O145:NM, and O157:H7). Inoculated ground beef, ground veal, or a mixture of ground beef, pork, and veal were separately mixed with liquid whole eggs and seasonings, shaped by hand into meatballs (40 g each), and stored at −20 or at 4 °C for at least 18 h. Samples were then exposed to 400 or 600 MPa for 0 to 18 min. There were no differences (p > 0.05) in pathogen reduction related to the species of meat used or for meatballs that were refrigerated (0.9 to 2.9 log CFU/g) compared to otherwise similar meatballs that were stored frozen (1.0 to 3.0 log CFU/g) prior to HPP treatment. However, less time was needed to achieve a ≥ 2.0 log CFU/g reduction at 600 MPa (1 to 3 min) compared to 400 MPa (at least 9 min). This work provides new and practically useful information on the use of HPP to inactivate STEC in raw meatballs.

Is There Variation Across Individuals in Processing? Bayesian Analysis for Systems Factorial Technology

Systems factorial technology (Townsend:Nozawa,1995) is a leading methodology for assessing the processing of multiple-feature items. By using certain experimental designs and analyses, researchers can assess wether features are processed in serial, in parallel, or coactively. Current practice is to categorize each individual as displaying one of these three architectures. We argue this approach implicitly assumes heterogeneity of processing strategies across participants. A more scientifically meaningful approach may be to first ask whether all people are serial or parallel or coactive before assuming heterogeneity. We develop a series of Bayesian hierarchical models that captures both situations where everyone follows a common architecture and, alternatively, where there is heterogeneity in architecture. These models use g-prior structures that make computation of Bayes factors convenient. We report an application to investigate Miller's (1956) notion of chunking. We asked participants to compare object that are composed of separable features simultaneously, a perception task, and sequentially, a memory task. We assessed whether processing changed across the perception and memory tasks with the notion that participants might have to chunk features to store them, and that this chunking might make processing more efficient. The answer is ``no." We find a serial architecture for processing for highly separable features (size of circle and the orientation of its diameter) in both the perception and memory tasks. We also find parallel processing for less separable features (first and second digit in a two-digit number) in both perception and memory tasks. Taken together, while processing may depend on the separability of features, it does not vary across perception and memory. As importantly, we find that all people had the same processing strategy; that is models that stated no heterogeneity outperformed those with heterogeneity. This result indicates that architecture may be universal in this setting and not under strategic control.

Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions

ABSTRACT This study analyzed the behavior of Clostridium perfringens in individual ingredients and tamales containing different pathogen concentrations upon exposure to different temperatures and methods of cooking, storage, and reheating. In ground pork, C. perfringens cells were inactivated when exposed to 95°C for 30 min. Three lots of picadillo inoculated with 0, 3, and 5 log CFU/g C. perfringens cells, respectively, were exposed to different storage temperatures. At 20°C, cell counts increased 1 log in all lots, whereas at 8°C, counts decreased by 2 log. Four lots of tamales prepared with picadillo inoculated with 0, 2, 3, and 7 log CFU/g prior to the final cooking step exhibited no surviving cells (91°C for 90, 45, or 35 min). Four lots of tamales were inoculated after cooking with concentrations of 0, 0.6, 4, and 6 log CFU/g of the pathogen and then stored at different temperatures. In these preparations, after 24 h at 20°C, the count increased by 1.4, 1.7, and 1.8 log in the tamales inoculated with 0.6, 4, and 6 log inoculum, respectively. When they were stored at 8°C for 24 h, enumerations decreased to <1, 2.5, and 1.9 log in the tamales inoculated with 0.6, 4, and 6 log of C. perfringens cells, respectively. However, when the lots were exposed to 20°C and then 8°C, 0.8, 1.8, and 2.4 log changes were observed for the tamales inoculated with 0.6, 4, and 6 log, respectively. Microwaving, steaming, and frying to reheat tamales inoculated with 6 log CFU/g C. perfringens cells showed that the pathogen was inactivated after 2 min of exposure in the microwave and after 5 min of exposure to steam. In contrast, no inactivation was observed after 5 min of frying. The tamales inoculated with spores (7 log most probable number [MPN]/g) showed a decrease of 2 log after steaming or frying, and no survival was observed after microwaving. Tamales inoculated with spores (7 log MPN/g) after cooking were susceptible to microwaves, but 2.4 and 255 MPN/g remained after frying and steaming, respectively.

Evaluation of Laboratory Procedures to Quantify the Neutral Detergent Fiber Content in Forage, Concentrate, and Ruminant Feces

A comparison was made of measurements of neutral detergent fiber concentrations obtained with AOAC Method 2002.04 and modified methods using pressurized environments or direct use of industrial heat-stable α-amylase in samples of forage (n = 37), concentrate (n = 30), and ruminant feces (n = 39). The following method modifications were tested: AOAC Method 2002.04 with replacement of the reflux apparatus with an autoclave or Ankom220® extractor and F57 filter bags, and AOAC Method 2002.04 with replacement of the standardization procedures for α-amylase by a single addition of industrial α-amylase [250 μL of Termamyl 2X 240 Kilo Novo Units (KNU)-T/g] prior to heating the neutral detergent solution. For the feces and forage samples, the results obtained with the modified methods with an autoclave or modification of α-amylase use were similar to those obtained using AOAC Method 2002.04, but the use of the Ankom220 extractor resulted in overestimated values. For the concentrate samples, the modified methods using an autoclave or Ankom220 extractor resulted in positive systematic errors. However, the method using industrial α-amylase resulted in systematic error and slope bias despite that the obtained values were close to those obtained with AOAC Method 2002.04.