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Auswahl der wissenschaftlichen Literatur zum Thema „Fresh produce wash process“
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Zeitschriftenartikel zum Thema "Fresh produce wash process"
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Van Haute, Sam, Imca Sampers, Kevin Holvoet und Mieke Uyttendaele. „Physicochemical Quality and Chemical Safety of Chlorine as a Reconditioning Agent and Wash Water Disinfectant for Fresh-Cut Lettuce Washing“. Applied and Environmental Microbiology 79, Nr. 9 (08.02.2013): 2850–61. http://dx.doi.org/10.1128/aem.03283-12.
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ABSTRACTChlorine was assessed as a reconditioning agent and wash water disinfectant in the fresh-cut produce industry. Artificial fresh-cut lettuce wash water, made from butterhead lettuce, was used for the experiments. In the reconditioning experiments, chlorine was added to artificial wash water inoculated withEscherichia coliO157 (6 log CFU/ml). Regression models were constructed based on the inactivation data and validated in actual wash water from leafy vegetable processing companies. The model that incorporated chlorine dose and chemical oxygen demand (COD) of the wash water accurately predicted inactivation.Listeria monocytogeneswas more resistant to chlorine reconditioning in artificial wash water thanSalmonellaspp. andEscherichia coliO157. During the washing process with inoculated lettuce (4 log CFU/g), in the absence of chlorine, there was a rapid microbial buildup in the water that accumulated to 5.4 ± 0.4 log CFU/100 ml after 1 h. When maintaining a residual concentration of 1 mg/liter free chlorine, wash water contamination was maintained below 2.7, 2.5, and 2.5 log CFU/100 ml for tap water and artificial process water with COD values of 500 and 1,000 mg O2/liter, respectively. A model was developed to predict water contamination during the dynamic washing process. Only minor amounts of total trihalomethanes were formed in the water during reconditioning. Total trihalomethanes accumulated to larger amounts in the water during the wash water disinfection experiments and reached 124.5 ± 13.4 μg/liter after 1 h of execution of the washing process in water with a COD of 1,000 mg O2/liter. However, no total trihalomethanes were found on the fresh-cut lettuce after rinsing.
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Pablos, Cristina, Alba Fernández, Alison Thackeray und Javier Marugán. „Effects of natural antimicrobials on prevention and reduction of bacterial cross-contamination during the washing of ready-to-eat fresh-cut lettuce“. Food Science and Technology International 23, Nr. 5 (07.03.2017): 403–14. http://dx.doi.org/10.1177/1082013217697851.
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Microbiological safety of the fresh-cut produce may not be guaranteed if the quality of wash water is not maintained. The use of natural antimicrobials as alternative to chlorine may offer interesting possibilities for disinfecting wash water. Antimicrobial properties of allyl- and benzyl-isothiocyanates, respectively, and chitosan against Salmonella spp. were evaluated by standard plate count. Minimal inhibitory concentration values were observed for benzyl-isothiocyanate and chitosan, corresponding to 50 and 1000 mgl−1, respectively. A 5 min washing of 25 g fresh-cut lettuce was performed. Transfer of Salmonella from the water to the produce was observed. Benzyl-isothiocyanate addition of 75 mgl−1 before starting the washing process gave rise to a complete removal of total bacteria and Salmonella in the wash water after 24 h before starting the second cycle. Antimicrobial benzyl-isothiocyanate effects have been demonstrated to persist after 48 h.
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Abnavi, Mohammadreza Dehghan, Chandrasekhar R. Kothapalli, Daniel Munther und Parthasarathy Srinivasan. „Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling“. International Journal of Food Microbiology 356 (Oktober 2021): 109364. http://dx.doi.org/10.1016/j.ijfoodmicro.2021.109364.
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CHANDRA, VENESSA, MARIA TORRES und YNÉS R. ORTEGA. „Efficacy of Wash Solutions in Recovering Cyclospora cayetanensis, Cryptosporidium parvum, and Toxoplasma gondii from Basil“. Journal of Food Protection 77, Nr. 8 (01.08.2014): 1348–54. http://dx.doi.org/10.4315/0362-028x.jfp-13-381.
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Parasitic diseases can be acquired by ingestion of contaminated raw or minimally processed fresh produce (herbs and fruits). The sensitivity of methods used to detect parasites on fresh produce depends in part on the efficacy of wash solutions in removing them from suspect samples. In this study, six wash solutions (sterile E-Pure water, 3% levulinic acid–3% sodium dodecyl sulfate, 1 M glycine, 0.1 M phosphate-buffered saline, 0.1% Alconox, and 1% HCl–pepsin) were evaluated for their effectiveness in removing Cyclospora cayetanensis, Cryptosporidium parvum, and Toxoplasma gondii from basil. One hundred or 1,000 oocysts of these parasites were inoculated onto the adaxial surfaces of 25 g of basil leaves, placed in stomacher bags, and stored for 1 h at 21°C or 24 h at 4°C. Leaves were hand washed in each wash solution for 1 min. DNA was extracted from the wash solutions and amplified using PCR for the detection of all parasites. Oocysts inoculated at a concentration of 1,000 oocysts per 25 g of basil were detected in all wash solutions. At an inoculum concentration of 100 oocysts per 25 g, oocysts were detected in 18.5 to 92.6% of the wash solutions. The lowest variability in recovering oocysts from basil inoculated with 100 oocysts was observed in 1% HCl–pepsin wash solution. Oocyst recovery rates were higher at 1 h than at 24 h postinoculation. Unlike most bacteria, parasites cannot be enriched; therefore, an optimal recovery process for oocysts from suspected foods is critical. The observations in this study provide guidance concerning the selection of wash solutions giving the highest retrieval of parasite oocysts.
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HOLVOET, KEVIN, LIESBETH JACXSENS, IMCA SAMPERS und MIEKE UYTTENDAELE. „Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry“. Journal of Food Protection 75, Nr. 4 (01.04.2012): 671–81. http://dx.doi.org/10.4315/0362-028x.jfp-11-175.
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This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.
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LUO, YAGUANG, XIANGWU NOU, YANG YANG, ISABEL ALEGRE, ELLEN TURNER, HAO FENG, MARIBEL ABADIAS und WILLIAM CONWAY. „Determination of Free Chlorine Concentrations Needed To Prevent Escherichia coli O157:H7 Cross-Contamination during Fresh-Cut Produce Wash†“. Journal of Food Protection 74, Nr. 3 (01.03.2011): 352–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-429.
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This study was conducted to investigate the effect of free chlorine concentrations in wash water on Escherichia coli O157:H7 reduction, survival, and transference during washing of fresh-cut lettuce. The effectiveness of rewashing for inactivation of E. coli O157:H7 on newly cross-contaminated produce previously washed with solutions containing an insufficient amount of chlorine also was assessed. Results indicate that solutions containing a minimum of 0.5 mg/liter free chlorine were effective for inactivating E. coli O157:H7 in suspension to below the detection level. However, the presence of 1 mg/liter free chlorine in the wash solution before washing was insufficient to prevent E. coli O157:H7 survival and transfer during washing because the introduction of cut lettuce to the wash system quickly depleted the free chlorine. Although no E. coli O157:H7 was detected in the wash solution containing 5 mg/liter free chlorine before washing a mix of inoculated and uninoculated lettuce, low numbers of E. coli O157:H7 cells were detected on uninoculated lettuce in four of the seven experimental trials. When the prewash free chlorine concentration was increased to 10 mg/liter or greater, no E. coli O157:H7 transfer was detected. Furthermore, although rewashing newly cross-contaminated lettuce in 50 mg/liter free chlorine for 30 s significantly reduced (P = 0.002) the E. coli O157:H7 populations, it failed to eliminate E. coli O157:H7 on lettuce. This finding suggests that rewashing is not an effective way to correct for process failure, and maintaining a sufficient free chlorine concentration in the wash solution is critical for preventing pathogen cross-contamination.
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GONZALEZ, ROLANDO J., YAGUANG LUO, SAUL RUIZ-CRUZ und JAMES L. McEVOY. „Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions†“. Journal of Food Protection 67, Nr. 11 (01.11.2004): 2375–80. http://dx.doi.org/10.4315/0362-028x-67.11.2375.
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Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the commercial processing conditions is needed to maintain microbial safety of fresh-cut produce. This study evaluated the efficacy of Escherichia coli O157:H7 reduction on fresh-cut carrots using new and traditional sanitizers with tap water and fresh-cut processing water scenarios. Fresh-cut carrot shreds inoculated with E. coli O157:H7 were washed in sanitizer solutions including 200 ppm chlorine, citric acid–based sanitizer (Pro-San), 80 ppm peroxyacetic acid-based sanitizer (Tsunami 100), and 1,000 ppm acidified sodium chlorite (SANOVA) prepared in fresh tap water or simulated processing water with a chemical oxygen demand level of approximately 3,500 mg/liter. Samples were packaged and stored at 5°C. Microbial analyses performed at days 0, 7, and 14 indicate that the organic load in the process water significantly affected the efficacy of chlorine on pathogen removal and was especially evident on samples tested during storage. Acidified sodium chlorite provided a strong pathogen reduction even under process water conditions with up to a 5.25-log reduction when compared with the no-wash control. E. coli O157:H7 was not recovered on acidified sodium chlorite–treated samples during the entire 14 days of storage, even following an enrichment step. These results suggest that acidified sodium chlorite holds considerable promise as an alternative sanitizer of fresh-cut produce.
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ZHOU, BIN, YAGUANG LUO, XIANGWU NOU und PATRICIA MILLNER. „Development of an Algorithm for Feed-Forward Chlorine Dosing of Lettuce Wash Operations and Correlation of Chlorine Profile with Escherichia coli O157:H7 Inactivation“. Journal of Food Protection 77, Nr. 4 (01.04.2014): 558–66. http://dx.doi.org/10.4315/0362-028x.jfp-13-352.
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The dynamic interactions of chlorine and organic matter during a simulated fresh-cut produce wash process and the consequences for Escherichia coli O157:H7 inactivation were investigated. An algorithm for a chlorine feed-forward dosing scheme to maintain a stable chlorine level was further developed and validated. Organic loads with chemical oxygen demand of 300 to 800 mg/liter were modeled using iceberg lettuce. Sodium hypochlorite (NaOCl) was added to the simulated wash solution incrementally. The solution pH, free and total chlorine, and oxidation-reduction potential were monitored, and chlorination breakpoint and chloramine humps determined. The results indicated that the E. coli O157:H7 inactivation curve mirrored that of the free chlorine during the chlorine replenishment process: a slight reduction in E. coli O157:H7 was observed as the combined chlorine hump was approached, while the E. coli O157:H7 cell populations declined sharply after chlorination passed the chlorine hump and decreased to below the detection limit (<0.75 most probable number per ml) after the chlorination breakpoint was reached. While the amounts of NaOCl required for reaching the chloramine humps and chlorination breakpoints depended on the organic loads, there was a linear correlation between NaOCl input and free chlorine in the wash solution once NaOCl dosing passed the chlorination breakpoint, regardless of organic load. The data obtained were further exploited to develop a NaOCl dosing algorithm for maintaining a stable chlorine concentration in the presence of an increasing organic load. The validation tests results indicated that free chlorine could be maintained at target levels using such an algorithm, while the pH and oxidation-reduction potential were also stably maintained using this system.
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SHYNKARYK, MYKOLA V., TARAS PYATKOVSKYY, HUSSEIN M. MOHAMED, AHMED E. YOUSEF und SUDHIR K. SASTRY. „Physics of Fresh Produce Safety: Role of Diffusion and Tissue Reaction in Sanitization of Leafy Green Vegetables with Liquid and Gaseous Ozone-Based Sanitizers“. Journal of Food Protection 78, Nr. 12 (01.12.2015): 2108–16. http://dx.doi.org/10.4315/0362-028x.jfp-15-290.
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Produce safety has received much recent attention, with the emphasis being largely on discovery of how microbes invade produce. However, the sanitization operation deserves more attention than it has received. The ability of a sanitizer to reach the site of pathogens is a fundamental prerequisite for efficacy. This work addresses the transport processes of ozone (gaseous and liquid) sanitizer for decontamination of leafy greens. The liquid sanitizer was ineffective against Escherichia coli K-12 in situations where air bubbles may be trapped within cavities. A model was developed for diffusion of sanitizer into the interior of produce. The reaction rate of ozone with the surface of a lettuce leaf was determined experimentally and was used in a numerical simulation to evaluate ozone concentrations within the produce and to determine the time required to reach different locations. For aqueous ozone, the penetration depth was limited to several millimeters by ozone self-decomposition due to the significant time required for diffusion. In contrast, gaseous sanitizer was able to reach a depth of 100 mm in several minutes without depletion in the absence of reaction with surfaces. However, when the ozone gas reacted with the produce surface, gas concentration was significantly affected. Simulation data were validated experimentally by measuring ozone concentrations at the bottom of a cylinder made of lettuce leaf. The microbiological test confirmed the relationship between ozone transport, its self-decomposition, reaction with surrounding materials, and the degree of inactivation of E. coli K-12. Our study shows that decontamination of fresh produce, through direct contact with the sanitizer, is more feasible with gaseous than with aqueous sanitizers. Therefore, sanitization during a high-speed washing process is effective only for decontaminating the wash water.
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DENG, KAIPING, XUE WANG, LI-HAN YEN, HONGLIU DING und MARY LOU TORTORELLO. „Behavior of Shiga Toxigenic Escherichia coli Relevant to Lettuce Washing Processes and Consideration of Factors for Evaluating Washing Process Surrogates“. Journal of Food Protection 77, Nr. 11 (01.11.2014): 1860–67. http://dx.doi.org/10.4315/0362-028x.jfp-14-220.
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Postharvest processes for fresh produce commonly include washing in water containing antimicrobial chemicals, such as chlorine; however, if the antimicrobials are not present in sufficient levels, washing can promote the spread of contamination that might be present. To understand cross-contamination risk during washing, we tested a collection of Shiga toxigenic Escherichia coli (STEC), including O157:H7 and other non-O157 strains, for certain traits during washing of fresh-cut lettuce, i.e., sensitivity to sublethal chlorine levels and ability to cross-contaminate (detach from and attach to) lettuce in the presence of sublethal chlorine levels. Nonpathogenic E. coli Nissle 1917 (EcN) and Pediococcus pentosaceus lactic acid bacterial species (LAB) were included as potential washing process validation surrogates. As measured by extension of the lag phase of growth in media containing 0.15 ppm of chlorine, chlorine sensitivity varied among the STECs. Cross-contamination was assessed by evaluating transfer of bacteria from inoculated to uninoculated leaves during washing. Without chlorine, similar transfer to wash water and uninoculated leaves was shown. In 1 ppm of chlorine, cross-contamination was not detected with most strains, except for the substantial transfer by a STEC O111 strain and EcN in some replicates. Strain O111 and EcN showed less inactivation in 0.25 ppm of chlorine water compared with O157 (P < 0.05). LAB showed similar transfer and similar chlorine inactivation to O157. Considering together the sublethal chlorine sensitivity and detachment/attachment traits, neither EcN nor LAB displayed optimal characteristics as washing process surrogates for the STEC strains, although further evaluation is needed. This work demonstrated a range of behaviors of STEC strains during lettuce washing and may be helpful in hazard characterization, identifying factors to consider for evaluating washing process efficacy, and identifying phenotypic traits to select surrogates to validate washing processes.
Dissertationen zum Thema "Fresh produce wash process"
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Dehghan, Abnavi Mohammadreza Dehghan. „CHLORINE DECAY AND PATHOGEN CROSS CONTAMINATION DYNAMICS IN FRESH PRODUCE WASHING PROCESS“. Cleveland State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=csu1624196282479244.
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Alradaan, Ali. „DYNAMICS OF WASH WATER PARAMETERS IN THE SANITIZATION OF FRESHLY-CUT PRODUCE“. Cleveland State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=csu1526384084438372.
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Pulido, Natalie Anne. „Effect of Standard Post-harvest Interventions on the Survival and Regrowth of Antibiotic-Resistant Bacteria on Fresh Produce“. Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/83528.
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Raw vegetables can sometimes be the source of outbreaks of human illness; however the potential for fresh vegetables to serve as a vehicle for antibiotic -resistant bacteria is poorly understood. Antibiotics and antibiotic-resistant bacteria have been shown to persist in manure of animals administered antibiotics, and in compost generated from this manure, where there is the potential for their transfer to produce. The purpose of this study was to determine the survival of antibiotic-resistant bacteria on raw, peeled, carrots after washing with commonly used chemical sanitizers. Multi-drug resistant E. coli O157:H7 and Pseudomonas aeruginosa were inoculated into a compost slurry of composted manure from dairy cattle, with and without prior administration of antibiotics, and used to inoculate carrot surfaces prior to the washing studies. This approach provided defined model antibiotic-resistant pathogens present within a background microbial community simulating potential carry over from manure-derived fertilizer. Carrots (n=3, 25g) were air-dried and stored at 4 °C until washing with tap water, XY-12 (sodium hypochlorite, 50 ppm free chlorine) or Tsunami 100 (peroxyacetic acid/hydrogen peroxide, 40 ppm free paracetic acid), according to manufacturer's directions. A second batch of carrots representing each inoculation x wash condition (n=3) were individually packaged for storage at 2 °C for 1,7, and 14 days, or 10 °C for 7 days and enumerated on those day intervals to recover bacteria from the surfaces of washed carrots. The resulting previously washed and stored carrots were subject to serial dilution and plated onto corresponding agar to enumerate total aerobic bacteria (R2A), aerobic bacteria tolerant or resistant to antibiotics (antibiotic-supplemented R2A), E. coli (Eosin Methylene Blue), and Pseudomonas spp. (Pseudomonas Isolation Agar). In addition, the tetA gene was quantified from the carrot samples as a measure of the effect of sanitizers and storage on an antibiotic resistance gene known to be carried by the inoculated bacteria.Inclusion of sanitizer in the wash water significantly reduced the absolute numbers of inoculated bacteria (E.coli and Pseudomonas) as well as populations of bacteria capable of growth on the R2A media containing cefotaxime (10μg/mL), sulfamethoxazole (100μg/mL), or tetracycline (3μg/mL). Comparable reductions in the inoculated P. aeruginosa resistant to tetracycline (PIA T, 4μg/mL), bacteria resistant to cefotaxime (10μg/mL) and tetracycline (3μg/mL) occurred after washing with XY-12 or Tsunami 100. The sanitizer effectiveness may be bacterial dependent, as evident by larger absolute reductions of the inoculated E. coli (EMB) and bacteria grown on sulfamethoxazole (100μg/mL)-amended plates after washing with Tsunami 100 compared to washing with tap water or XY-12. Re-growth of both the inoculated and native compost-associated bacteria was inhibited by storage at 2 °C, as there were no significant differences in the log CFU/g values on the various media (total aerobic bacteria, bacteria on antibiotic-amended plates, E. coli inoculum, P. aeruginosa inoculum) during the 14-day storage period. However, temperature abuse at 10 °C resulted in significant re-growth of native Pseudomonas, compared to storage at 2 °C. A sanitizer-associated interaction between re-growth and temperature was also observed for bacteria resistant to clindamycin (25μg/mL) and cefotaxime (10μg/mL), with substantial re-growth occurring only on carrots washed with Tsunami 100. There was no significant re-growth of the inoculated E. coli O157:H7 at either temperature. Results indicate that some bacterial populations are reduced by post-harvest washes and that temperature abuse of fresh produce may result in increases in antibiotic-resistant bacterial populations.Master of Science in Life Sciences
Bücher zum Thema "Fresh produce wash process"
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Cox Jensen, Oskar, David Kennerley und Ian Newman, Hrsg. Charles Dibdin and Late Georgian Culture. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198812425.001.0001.
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Charles Dibdin (1745–1814) was one of the most popular and influential producers of late Georgian culture. The huge diversity of his work and career defies simple categorization. He was, often at one and the same time, an actor, lyricist, composer, singer-songwriter, comedian, theatre-manager, journalist, and author of novels, historical works, polemical pamphlets, and guides to musical education. Consequently, he is important to many different fields for often quite dissimilar reasons. This means that a sense of his overall accomplishments—never mind the powerful reverberations of his influence—across numerous areas and in different periods may only truly be appreciated from the multiple perspectives that an interdisciplinary collaboration can offer. The chief aim of this volume is to illuminate the breadth and depth of Dibdin’s impact, and in the process offer fresh insights into previously hidden aspects of late Georgian culture. Dibdin’s importance lies in his ability to make visible the connections between various kinds of cultural production; he provides a model for thinking about late Georgian culture as a system of interconnected parts. This book illustrates the variety of Dibdin’s cultural output as characteristic of late-eighteenth-century entertainment, while also addressing the challenge mounted by specialization in the early nineteenth century. What emerges is not the elimination of miscellany, but rather the establishment of new cultural hierarchies in which a specialized elite culture increasingly defined itself against a continuing and vibrant culture of miscellany.
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Stead, Lisa. Reframing Vivien Leigh. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780190906504.001.0001.
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Reframing Vivien Leigh takes a fresh new look at one of the twentieth century’s most iconic stars. Focusing on Vivien Leigh as a distinctly archival subject, the book draws upon original oral history work with curators, archivists, and fan collectives and extensive research within a network of official and unofficial archives around the world to produce alternative stories about her place within film history. The study examines an intriguing variety of historical correspondence, costume, scripts, photography, props, and memorabilia in order to reframe the dominant narratives that have surrounded her life and career. While Leigh’s glamour, collaborations with Laurence Olivier, and mental health form important coordinates for any study of the star, the book foregrounds a range of alternative contexts that emphasize her creative agency, examining her off-screen labor in areas such as theatrical training, adaptation, war work, producing, protesting, and interactions with her fan base. Part I examines a variety of case studies of Leigh’s screen and stage craft as they emerge from the archive, looking at Leigh’s varied collaborations, her investment in faithful adaptations, and her vocal training. It interconnects star studies, feminist film studies, and performance studies to produce a new take on stardom as creative process rather than stardom as image. Part II turns toward unofficial archives and local museum collections, centering the work of the archivist and the amateur collector and their impact on women’s star histories. It explores Leigh’s archival afterlives as they are constructed by a range of agents and institutions beyond the “official” star archive.
Buchteile zum Thema "Fresh produce wash process"
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Samaranayake, Premaratne, Goran Lopaticki, Wei Liang, Vivian Tam, Zhonghua Chen und Yi-Chen Lan. „Process Modelling for an Efficient and Dynamic Energy Consumption for Fresh Produce in Protected Cropping“. In Sustainable Production, Life Cycle Engineering and Management, 361–70. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6775-9_23.
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Sutherland, Doris V. „From Cagliostro to Imhotep: The Writing Process“. In The Mummy, 29–42. Liverpool University Press, 2019. http://dx.doi.org/10.3828/liverpool/9781911325956.003.0003.
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This chapter examines how The Mummy (1932) took shape at Universal Pictures, and the significant transformations that it underwent along the way. When Howard Carter discovered Tutankhamun's tomb in November of 1922, he started a wave of cultural enthusiasm for all things ancient Egyptian. ‘Tutmania’ had peaked by the start of the 1930s, but it was sufficiently fresh in the public mind for Universal's head of production, Carl Laemmle Jr., to sense a commercial opportunity. And so, in early 1932, Laemmle decided that Universal's next horror film would have an Egyptian theme. The first requirement was to produce a plot, and Laemmle handed this assignment to a pair of writers: Universal scenario department head Richard Schayer, and established novelist Nina Wilcox Putnam. They responded with a nine-page synopsis entitled Cagliostro. Despite its glaring differences from the finished product, the synopsis planted the seed for what would become The Mummy.
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Luo, Y., D. T. Ingram und K. Khurana. „Preventing cross-contamination during produce wash operations“. In Global Safety of Fresh Produce, 103–11. Elsevier, 2014. http://dx.doi.org/10.1533/9781782420279.2.103.
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Warriner, K., und A. Namvar. „Postharvest washing as a critical control point in fresh produce processing: alternative sanitizers and wash technologies“. In Global Safety of Fresh Produce, 71–102. Elsevier, 2014. http://dx.doi.org/10.1533/9781782420279.2.71.
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van Santen, Rutger, Djan Khoe und Bram Vermeer. „Agenda“. In 2030. Oxford University Press, 2010. http://dx.doi.org/10.1093/oso/9780195377170.003.0041.
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We have some serious work to do. Far too many people lead miserable lives because they lack the most basic necessities to deal with hunger, thirst, shelter, disease, or disability. In addition, the prosperity currently enjoyed by many of us may not be taken for granted in the future. The experts in this book have identified a range of breakthroughs that are urgently required if we are to improve the fate of humanity in the decades ahead and look to the future with greater confidence. There will be some hard choices, and some lines of research will probably need to be pursued at the expense of others. Industry should change and adopt new strategies. And we as a society should accept and foster that change. The evolution of technology, industry, and society is a complex process full of feedback mechanisms and surprises. It’s vital that we understand the most promising ways to facilitate the necessary changes of direction. The technologies proposed in this book aren’t straightforward; otherwise, they would have been identified much sooner. The days when you could produce a brilliant invention in your garden shed have largely gone. Anyone wishing to improve the current state of technology needs a solid pedigree and will need to labor long and hard with a group of dedicated colleagues, in many cases relying on extremely expensive equipment. Breakthroughs demand the stamina, laborious testing, and inspiration of countless scientists and engineers. Hundreds of thousands of design hours can go into a new microchip, car, or power-generation technique. Developing new technology is a complex process. That complexity is exemplified by the development of the laser. Einstein predicted the principle of stimulated emission on which lasers are based long before World War II. But it was many more decades before working lasers were created and longer still before they were put to practical use. Once we had them, however, we found we could use them in new scientific instruments that opened up fresh areas of research.
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Martín Enríquez-Castro, Carlos, Manuel Pérez-Nafarrate und Jesús Enrique Gerardo Rodríguez. „Innovation in Food Products Using Ozone Technology: Impact on Quality Assurance“. In Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96681.
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Ozone application is a non-thermal technology used in food preservation, which is a powerful oxidant agent used in water and air treatment specially in disinfection processes for agriculture and food industry. The objective of this revision work is to publicize ozone applications in the growing, harvest, and postharvest handling of fruit and vegetables (F & V) across México. Ozonated water by foliar spraying and irrigation were proved to be effective in the control of pathogens, bacteria, and bugs. The use of Ozone was effective to heighten quality parameters of F & V, such as color, flavor, and soluble solids in mango, sugarcane, citric fruits, and nopal, increasing shelf life of fresh products up to 15 days after harvesting. Several protocols mentioned to fulfill the requirements of the producer were developed by TRIO3. The methodology proposed and the designed equipment by the company suggest a wider approach of this green technology in agriculture.
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Ethridge, Robbie, Robin Beck und Eric E. Bowne. „The Historical Turn in Southeastern Archaeology“. In The Historical Turn in Southeastern Archaeology, 1–16. University Press of Florida, 2020. http://dx.doi.org/10.5744/florida/9781683401629.003.0001.
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Southeastern archaeologists increasingly use an historical approach to ask fresh questions and open up new ways of understanding the deep past of the Native South. Archaeologists now see that processes were certainly at play shaping the ancient past, but that it was also a product of long- and short-term events, people making choices, migration, coalescence, ethnogenesis, ideology, place making, memory constructs, contingency, and structures of the longue durée, among other things. In this introductory essay, the authors examine the historical turn in archaeology; explore how re-conceiving of the ancient past not as “prehistory” but “history” fundamentally reshapes our understanding of pre-colonial indigenous people; and iterate some of the fundamentals underlying this historical turn.
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Yudelman, M. „Water and Food in Developing Countries in the Next Century“. In Feeding a World Population of More Than Eight Billion People. Oxford University Press, 1998. http://dx.doi.org/10.1093/oso/9780195113129.003.0010.
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The world’s supply of water is fixed. It is estimated that 97% of the world’s water exists in the oceans, 2.2% exists as ice and snow, mostly in the polar regions, and only about 0.7% of the total supply is the freshwater that sustains mankind, including the global agricultural system. This quantity of freshwater — around 40,500 km3 — which is the difference between precipitation and evapotranspiration, is continuously replenished by nature’s hydrological cycle. Most climatologists and hydrologists agree that there is no natural process short of climate change, especially global warming, that can increase the world’s rainfall and so the supply of freshwater. The greater the warming, the larger the expected increase in precipitation. One “simple level of analysis” suggests that global warming of 30° C could well lead to a 10% increase in evaporation and an average increase in precipitation of 10%. The biggest increases would be at high latitudes, smaller increases would occur close to the equator (Gleick, 1992). The weight of evidence suggests that this is unlikely to happen within the next several decades (Rosenzweig, 1994). It is an open question, though, as to what might happen in the second half of the next century. There are some manmade processes that can increase the supply of fresh water. One of the most important of these is the conversion of saline water from the ocean into fresh water by removing salt through desalinization or by filtration. Thus far, however, the processes that have been developed are highly energy intensive and costly; the plants presently in operation are mostly in the oil-rich, water-poor nations of the Persian Gulf. It is estimated that there are more than 11,000 desalting plants operating worldwide, but together they produce less than 0.2% of the world’s total fresh water (Postel, 1991). The costs of desalting sea water range currently from about $0.80 to $1.60 m-3, and costs of treating brackish water are about $0.30 m -3, well above the costs of fresh water used for irrigation (Wolf, 1996).
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Morgan, Kevin, Terry Marsden und Jonathan Murdoch. „The Commodity World in Wales“. In Worlds of Food. Oxford University Press, 2006. http://dx.doi.org/10.1093/oso/9780199271580.003.0014.
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As the first industrial nation, the UK was one of the earliest countries to experience the industrialization of agriculture, a process that led to an unprecedented increase in productivity, with more and more food produced by fewer and fewer people. Early exposure to intensive food production clearly left an abiding cultural legacy; to this day, one of the proudest boasts of the British food industry is that it renders cheap food to the consuming public at ever lower prices. This production ethos was both cause and consequence of a mainstream consumption culture which sets a high premium on price and treats food more as fuel than as pleasure. In his thousandyear history of British food, Spencer (2002) caught this aesthetic perfectly when he suggested that the British ‘were unexcited by the food they ate, but they knew that they had to get on and eat the wretched stuff’. In its attachment to cheap, processed food, the UK is far closer to the US, the quintessential fast-food nation, than to Italy, France, or Spain, countries where there continues to be a strong cultural appetite for fresh, local, and seasonal food. Although Britain’s cheap-food culture has complex and manifold causes, its origins lie in the early period of industrialization, especially in the system of colonial preferences from the Commonwealth countries, which created a low-cost template for locally produced food. In other words, the global–local interplay that did so much to shape economy and society in Britain also influenced the economics of food production and the culture of food consumption. To a greater extent than in other European countries, the supermarkets have become the key players in shaping food consumption patterns in the UK. As in California, retailer power is now the key to understanding the enormous asymmetries of power that punctuate the British agri-food chain from farm to fork. One reason why supermarkets seem to wield so much more power in the UK than their analogues in other countries is that there is less countervailing power at the production end of the UK food chain.
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Kelly, Catriona. „Conclusion“. In Soviet Art House, 451–66. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197548363.003.0021.
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The Fifth Congress of Soviet Filmmakers represented a cataclysmic moment of change, but also the onset of a serious crisis for the entire film industry. Filmmakers in the studio had only a vague sense of what the new slogans, “glasnost” and “perestroika,” would mean for them. In the summer of 1986, a frustrating period of stop-start reform began: no sooner were structural and managerial changes achieved in the studio than they were rendered obsolete by fresh directives from the top. In 1987 began the process of setting up new “creative units” that, unlike the old ones, now had financial and managerial autonomy. These rapidly developed their own character, with German’s “First and Experimental Film Studio” championing avant-garde aspirations, while Maslennikov’s “Trinity Bridge” and Tregubovich’s “Ladoga” pursued a more market- and audience-oriented approach. Within a few years, however, younger film artists had outgrown the old mentoring tradition—a landmark was the departure of one of the most talented newcomers, Aleksei Balabanov, to run his own production company. From now on, Lenfilm was to act mainly as a facility for outside companies. However, these changes in the management of production were in the end less significant and less damaging than the impact of commercial distribution. Film production never stopped, and indeed, during the early 1990s, encouraged by influxes of private funding, often from money-laundering, it became easier than ever before to make movies. What became increasingly difficult was reaching the public, as cinema owners and distributors turned their sights on foreign-produced movies.
Konferenzberichte zum Thema "Fresh produce wash process"
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Kowalski, Gregory J., Mansour Zenouzi und Masoud Modaresifar. „Hybrid Solar Desalination to Produce Fresh Water, Electrical Power With Energy Storage“. In ASME 2015 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/imece2015-53219.
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The numerical analysis of solar desalination processes in a unique tray was extended to include an RED device to produce electricity either during operation or using the stored concentrated salt mixture. The motivation for this using device was based on an exergy analysis and the second law efficiency. Previous analysis illustrated how the exergy analysis could be used to identify the irreversibilities in the system and indicated modifications to increase the performance of the tray design desalinator for the sensible energy content of the discharge. The exergy related to the higher concentration level of the discharge is now investigated for a RED device. These analyses are extended to investigate the potential of using the higher salinity of the out flowing brine to produce electrical energy by using the reversed electrodialysis (RED) process. The RED process which converts 70–80% of the change in Gibbs energy to electricity uses the concentrated brine to produce electrical power while the freshwater is being produced. The analysis demonstrates it is possible to produce a maximum electrical output of 0.32 kJ/kg for the expected concentration differences. Using the predicted mass flow over the day of 6 kg/(day m2) it is expected that one could produce approximately 1.9 kJ/(day m2) of electricity in addition to the freshwater production.
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Fakhouri, Farayde Matta, Fernando Freitas deLima, Claudia Andrea Lima Cardoso, Silvia Maria Martelli, Marcelo Antunes, Lucia Helena Innocentini Mei, Fabio Yamashita und Jose Ignacio Velasco. „Assessment of the conditions of the thermoplastic extrusion process in the bioactive and mechanical properties of flexible films based on starch and Brazilian pepper“. In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7780.
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The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, and verify if the bioactive compounds contained in the fresh pepper oil are present after the drying step of the thermoplastic extrusion. After analysis by gas chromatography-mass spectrometry volatiles compounds were identified in the films. Pepper oil also influenced the mechanichal properties of the films.These results suggest that the temperatures used in the process, kept some of the existing compounds in the Brazilian pepper essential oil adhered to the packages. Keywords: Termoplastic extrusion, temperature, bioactivs compounds
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Patil, Vinay, Aybala Usta, Muhammad M. Rahman und Ramazan Asmatulu. „Investigating Effects of Graphene Nanoinclusions for Improved Desalination Rates of Salt Water Under Solar Heat“. In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-88637.
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The development of sustainable, cost-effective, reliable, efficient and stable materials and methods for continuous fresh water production is crucial for many regions of the world. Among the many other options, graphene nanoflakes seem to be good option to solve the global water problem due to their low energy cost and simple operational process to purify waste water. The produced water can be used for drinking, agriculture, gardening, medical, industrial and other purposes. Most of the nanofilter-based multifunctional fresh water systems do not require large infrastructures or centralized systems, and can be portable to remote regions for efficient water treatment. Graphene was discovered as a single-layer of isolated graphite atoms arranged in 2D hexagonal shape, making it the thinnest and strongest material known to date. Despite its intriguing mechanical, thermal and electrical properties, usage of graphene for different industries has not been investigated in detail. The present study investigated the availability and practical use of graphene inclusions for desalination of salt water to produce fresh water. In the present study, graphene was added to 3.5wt% salt water (similar to sea water) at different percentages. Graphene has a high absorption capability to convert solar energy into heat to enhance the evaporation rate of salt water. The graphene inclusions can also be used to remove bacteria, viruses, fungi, heavy metals and ions, complex organic and inorganic compounds, and other pathogens and pollutants present in various water sources (e.g., surface, ground water, and industrial water).
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Setina, Janina, Inna Juhnevica und Janis Baronins. „The effect of ashes on the properties of cement mortar and typical concrete fillers“. In The 13th international scientific conference “Modern Building Materials, Structures and Techniques”. Vilnius Gediminas Technical University, 2019. http://dx.doi.org/10.3846/mbmst.2019.031.
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The production of heat and electricity from shale and biomass is leading to a significant increase in the amount of the combustion residues i.e. ashes. The utilization of ashes as the pozzolanic additive in the production of Portland cement mortar and concrete for the construction of lightweight structures is the most popular way. The interaction of ashes with other typical concrete fillers also can affect the final relative short-term and long-term properties of fresh and hardened concrete when designing the concrete mixture. The influence of wood and shale ashes on the properties of cement mortar and typical concrete fillers (sand, limestone, dolomite) – fresh mortar, hydration process, and hardened mortar were researched and assessed for their applicability in the production of concrete. The best results of mechanical strength, frost resistance and water absorption were measured in case of shale ashes containing samples in combination with cement and selected concrete additive – sand. Shale ashes can be recommended for application as the active additive. Since wood ash was exhibiting lower activity, it can also be applied as a filler to produce building materials.
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Sananikone, Kathy, Barak, Jeri, Delwiche und Michael. „Concentration and Detection of Pathogenic Escherichia coli in the Wash Water from Fresh Produce“. In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.17706.
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Tastemirova, Ukilim, Inga Ciprovica und Azaret Shingisov. „The comparison of the spray-drying and freeze-drying techniques for camel milk: a review“. In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.015.
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The aim of the present study was to analyse and compare camel milk powder quality and functional properties produced with spray-drying and freeze-drying techniques. Freeze-drying is recognized as an advanced method for the production of high-quality dried products, but it has been a costly process for production of camel milk powder. Spray-drying and freeze-drying of camel’s milk demonstrated that the nutritional characteristics of this product basically remained unchanged compared to fresh milk. The differences were found analysing flowability, solubility and hygroscopicity of camel milk powder samples obtained with freeze-drying and spray-drying technique. Analysed quality indices of camel milk demonstrated that spray-drying has lower impact on camel milk powder physical properties in comparison with freeze-drying.
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Saw, Sue-Mae, Anand K. Ramasubramanian, Melinda Simon und Sang-Joon John Lee. „Formation of Clot Analogs Between Co-Flow Fluid Streams in a Microchannel Device“. In ASME-JSME-KSME 2019 8th Joint Fluids Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/ajkfluids2019-5513.
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Abstract Hemodynamics plays an important role in the formation of blood clots, for which changes in hydrodynamic stresses and transport phenomena can initiate or inhibit the clotting process. Fibrin, which is converted from fibrinogen in blood plasma, plays a dominant role in structural mechanics of a clot. Clot analogs are conventionally fabricated in a static in vitro environment whereas clot formation in vivo occurs in the presence of dynamic blood flow. In this paper we demonstrate an ability to produce clot analogs at the boundary between active co-flow fluid streams. The time evolution of clot formation in microchannel flow was investigated using fluorescence imaging of fibrin clots at one-minute intervals. Time-tracking of skewness and kurtosis of fluorescence intensity data was conducted to monitor shape and density distribution changes in the clot. Soft lithography and casting techniques were used to fabricate a polydimethylsiloxane (PDMS) microfluidic device which consisted of a Y-shaped microchannel 300 μm wide × 12 μm deep × 10 mm long with two inlets and a single outlet. The first inlet introduced fresh frozen plasma (FFP), which contains fibrinogen and plasma proteins. The second inlet introduced thrombin, which initiated the conversion of fibrinogen to fibrin. Clot analogs were formed at the interface between these two parallel streams. Flow was driven by withdrawal of a syringe pump at flow rates of 50 nL/min and 100 nL/min. Clots that are formed in such an engineered device provide opportunities to recapitulate the flow rates and concentrations of reagents, to mimic in vivo scenarios in which clot density and composition gradients depend on flow conditions.
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Schrader, Greg W., und Lisamarie Kane. „Best Practices for Fresh Juice Production“. In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4201.
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In late 1995 an outbreak of Salmonella was traced to unpasteurized orange juice. In response to the outbreak, the Florida Citrus Commission has recommended several amendments to the Department of Citrus Rules. Regardless of the outcome of these amendments, there exists a series of “best practices” to help insure the production of a consistent product of sound nature. This paper focuses on best practices in process design, equipment and facility design. A brief overview of microbiology is given with attention to source of contamination and environmental conditions for microbial growth. Paper published with permission.
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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza und Thelma Calix. „Review of Dense Phase Carbon Dioxide Application to Citrus Juices“. In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.
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The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without compromising food safety. Commercial orange juice is thermally processed to inactivate pectinesterase (PE) and spoilage organisms. Active PE causes clarification of orange juice by cloud loss, which is considered a quality defect (Boff et al. 2003). Thermal processing can be detrimental to the organoleptic and nutritional qualities of the juice (Sloan 1995), so the development of non-thermal technologies (Barbosa-Canovas et al. 1998) is desirable in the citrus juice industry. Dense phase carbon dioxide (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology relies on the chemical effect of CO2 on micro-organisms and enzymes. DPCD pasteurization technology is commercially available. Most of the commercialization efforts so far have been from Praxair Inc. (Burr Ridge, IL). Based on technology licensed from the University of Florida (Balaban et al. 1988, 1998), Praxair developed a continuous system which uses the DPCD process as a non-thermal alternative to thermal pasteurization (Connery et al. 2005). This system has been commercialized under the Trade Mark “Better Than Fresh (BTF).” To date, Praxair has constructed four mobile BTF units for processing about 1.5 liters per minute for demonstration purposes. In addition, a commercial scale unit of 150 liters per minute was also constructed (Connery et al. 2005) and tested at an orange juice processing plant in Florida. There are other commercialization efforts. The excellent taste of the juice processed with this new technology was demonstrated in three independent sensory panels that compared juice treated with this system to that of fresh squeezed juice. In all the tests, no difference could be detected. It is important that CO2 is completely saturated in the juice if DPCD is to be successful. Saturation (equilibrium solubility) depends on the pressure, temperature, and composition of the juice. Until recently, the exact amount of CO2 to be used in DPCD processing was unknown since solubility data was unavailable at different pressures, temperatures, and juice compositions, and an excess amount was used. To optimize the use of CO2 in this non-thermal process, new equipment has been developed to measure the solubility of CO2 in liquid systems and juices. The objective of this paper is to present a general review of the applications of DPCD to citrus juices and to introduce the use of new equipment developed at the University of Florida to determine the solubility of CO2 in citrus juices. Paper published with permission.
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Nwaigwe, Kevin N., Nnamdi V. Ogueke, Paulinus E. Ugwuoke und Emmanuel E. Anyanwu. „Comparative Evaluation of a Developed Batch Reactor Using Various Feedstock“. In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-89889.
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The performance evaluation of a developed batch reactor using beniseed oil, fresh vegetable oil, and waste vegetable oil is presented. The transesterification process was used on samples of each feedstock at different reaction temperature and time while methanol and sodium hydroxide were used as the reagent and catalyst respectively. Optimum yield obtained at 55°C and 50 minutes gave the value of 1.65 litres of biodiesel for beniseed, 1.97 litres of biodiesel for fresh vegetable palm oil and 1.81 litres of biodiesel for waste vegetable palm oil. The yield of the by product (Glycerol) was maximum at the reaction time and temperature of 70 minutes and 60°C respectively. Characterization test results showed that the produced biodiesel has similar fuel properties with the conventional diesel and agrees with the ASTM standards for biodiesel. The outcome shows that the various feedstock are good sources for biodiesel production using the developed batch reactor.
Berichte der Organisationen zum Thema "Fresh produce wash process"
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Banach, J. L., Y. Hoffmans, W. A. J. Appelman, H. van Bokhorst-van de Veen und E. D. van Asselt. The effectiveness of ozone, ultrafiltration, and low pH on Escherichia coli inactivation in fresh-cut endive process wash water at a pilot setting. Wageningen: Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/537192.
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2
Hutchinson, M. L., J. E. L. Corry und R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, Oktober 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.
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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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Jorgensen, Frieda, Andre Charlett, Craig Swift, Anais Painset und Nicolae Corcionivoschi. A survey of the levels of Campylobacter spp. contamination and prevalence of selected antimicrobial resistance determinants in fresh whole UK-produced chilled chickens at retail sale (non-major retailers). Food Standards Agency, Juni 2021. http://dx.doi.org/10.46756/sci.fsa.xls618.
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Campylobacter spp. are the most common bacterial cause of foodborne illness in the UK, with chicken considered to be the most important vehicle for this organism. The UK Food Standards Agency (FSA) agreed with industry to reduce Campylobacter spp. contamination in raw chicken and issued a target to reduce the prevalence of the most contaminated chickens (those with more than 1000 cfu per g chicken neck skin) to below 10 % at the end of the slaughter process, initially by 2016. To help monitor progress, a series of UK-wide surveys were undertaken to determine the levels of Campylobacter spp. on whole UK-produced, fresh chicken at retail sale in the UK. The data obtained for the first four years was reported in FSA projects FS241044 (2014/15) and FS102121 (2015 to 2018). The FSA has indicated that the retail proxy target for the percentage of highly contaminated raw whole retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target. This report presents results from testing chickens from non-major retailer stores (only) in a fifth survey year from 2018 to 2019. In line with previous practise, samples were collected from stores distributed throughout the UK (in proportion to the population size of each country). Testing was performed by two laboratories - a Public Health England (PHE) laboratory or the Agri-Food & Biosciences Institute (AFBI), Belfast. Enumeration of Campylobacter spp. was performed using the ISO 10272-2 standard enumeration method applied with a detection limit of 10 colony forming units (cfu) per gram (g) of neck skin. Antimicrobial resistance (AMR) to selected antimicrobials in accordance with those advised in the EU harmonised monitoring protocol was predicted from genome sequence data in Campylobacter jejuni and Campylobacter coli isolates The percentage (10.8%) of fresh, whole chicken at retail sale in stores of smaller chains (for example, Iceland, McColl’s, Budgens, Nisa, Costcutter, One Stop), independents and butchers (collectively referred to as non-major retailer stores in this report) in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. has decreased since the previous survey year but is still higher than that found in samples from major retailers. 8 whole fresh raw chickens from non-major retailer stores were collected from August 2018 to July 2019 (n = 1009). Campylobacter spp. were detected in 55.8% of the chicken skin samples obtained from non-major retailer shops, and 10.8% of the samples had counts above 1000 cfu per g chicken skin. Comparison among production plant approval codes showed significant differences of the percentages of chicken samples with more than 1000 cfu per g, ranging from 0% to 28.1%. The percentage of samples with more than 1000 cfu of Campylobacter spp. per g was significantly higher in the period May, June and July than in the period November to April. The percentage of highly contaminated samples was significantly higher for samples taken from larger compared to smaller chickens. There was no statistical difference in the percentage of highly contaminated samples between those obtained from chicken reared with access to range (for example, free-range and organic birds) and those reared under standard regime (for example, no access to range) but the small sample size for organic and to a lesser extent free-range chickens, may have limited the ability to detect important differences should they exist. Campylobacter species was determined for isolates from 93.4% of the positive samples. C. jejuni was isolated from the majority (72.6%) of samples while C. coli was identified in 22.1% of samples. A combination of both species was found in 5.3% of samples. C. coli was more frequently isolated from samples obtained from chicken reared with access to range in comparison to those reared as standard birds. C. jejuni was less prevalent during the summer months of June, July and August compared to the remaining months of the year. Resistance to ciprofloxacin (fluoroquinolone), erythromycin (macrolide), tetracycline, (tetracyclines), gentamicin and streptomycin (aminoglycosides) was predicted from WGS data by the detection of known antimicrobial resistance determinants. Resistance to ciprofloxacin was detected in 185 (51.7%) isolates of C. jejuni and 49 (42.1%) isolates of C. coli; while 220 (61.1%) isolates of C. jejuni and 73 (62.9%) isolates of C. coli isolates were resistant to tetracycline. Three C. coli (2.6%) but none of the C. jejuni isolates harboured 23S mutations predicting reduced susceptibility to erythromycin. Multidrug resistance (MDR), defined as harbouring genetic determinants for resistance to at least three unrelated antimicrobial classes, was found in 10 (8.6%) C. coli isolates but not in any C. jejuni isolates. Co-resistance to ciprofloxacin and erythromycin was predicted in 1.7% of C. coli isolates. 9 Overall, the percentages of isolates with genetic AMR determinants found in this study were similar to those reported in the previous survey year (August 2016 to July 2017) where testing was based on phenotypic break-point testing. Multi-drug resistance was similar to that found in the previous survey years. It is recommended that trends in AMR in Campylobacter spp. isolates from retail chickens continue to be monitored to realise any increasing resistance of concern, particulary to erythromycin (macrolide). Considering that the percentage of fresh, whole chicken from non-major retailer stores in the UK that are highly contaminated (at more than 1000 cfu per g) with Campylobacter spp. continues to be above that in samples from major retailers more action including consideration of interventions such as improved biosecurity and slaughterhouse measures is needed to achieve better control of Campylobacter spp. for this section of the industry. The FSA has indicated that the retail proxy target for the percentage of highly contaminated retail chickens should be less than 7% and while continued monitoring has demonstrated a sustained decline for chickens from major retailer stores, chicken on sale in other stores have yet to meet this target.