Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple

It has become necessary to assess how food processing methods affect qualitative qualities due to the increased consumer awareness of the health benefits of various nutrients in food. In the current study, the effects of ultrasound treatment (37°C, 5 min), pasteurization (90°C, 5 min), and their combination on quality parameters, including pH, total soluble solids (TSSs), titratable acidity (TA), color values (L*, a*, b*), ascorbic acid (AA), total phenolic content (TPC), and antioxidant activity (DPPH), of pineapple juice from ripe and overripe pineapples were assessed. Color values (L*), ascorbic acid (AA), total phenolic content (TPC), and DPPH radical scavenging activity in all juice samples that were sonicated alone and in combination with pasteurization improved significantly (p and color value (a* and b*) decreased in comparison to the control. Whereas pH and acidity did not change significantly (p < 0.05). Pasteurization significantly (p , but sonicated samples significantly (p quality parameters and antioxidant activity, notably in ripe juice. Overall, pasteurization degraded these liquids but sonication, either alone or in combination with it, was advantageous for preserving their quality by retaining nutrients.

Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions.This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage.In this study,packaged pasteurized milk products collected from dairy processing factories in China were stored at 0,4,10,15,and 25℃ for 0−15 days and subjected to microbial identification using high-throughput sequencing.Accordingly,6 phyla and 44 genera were identified as the dominant microbiota.Moreover,the changes in nutritional composition of the pasteurized milk,including in 16 free amino acids,7 taste values,and 8 chemical constituents,were analyzed using principal component and multi-factor analyses.The Pearson correlation analysis identified Pseudomonas,Aeromonas,Paenibacillus,and Serratia genera as the core functional microbiota that significantly affects the nutritional composition of pasteurized milk.Hence,the results provide a comprehensive understanding of the safety and shelf-life of stored pasteurized milk.

Preliminary Study on the Treatment Efficiency of Pasteurized Lime Thermal Alkaline Hydrolysis for Excess Activated Sludge and Reduction of Tetracycline Resistance Genes

Thermal alkaline hydrolysis is a common pretreatment method for the utilization of excess activated sludge(EAS).Owing to strict environment laws and need for better energy utilization,new methods were developed in this study to improve the efficiency of pretreatment method.Direct thermal hydrolysis(TH),pasteurized thermal hydrolysis(PTH),and alkaline pasteurized thermal hydrolysis(PTH+CaO and PTH+NaOH)methods were used to treat EAS.Each method was compared and analyzed in terms of dissolution in ammonium nitrogen(NH_(4)^(+)-N)and soluble COD(SCOD)in EAS.Furthermore,the removal of tetracycline resistance genes(TRGs)and class 1 transposon gene intI1 from EAS was investigated.The NH_(4)^(+)-N and SCOD concentrations in EAS treated by PTH were 1.24 and 2.58 times higher than those of TH.However,the removal efficiency of total TRGs and intI1 between the groups was comparable.The SCOD concentration of the PTH+NaOH group was 4.37 times higher than that of the PTH group,and the removal efficiency of total TRGs was increased by 9.52%compared with that by PTH.The NH_(4)^(+)-N and SCOD concentrations of the PTH+CaO group could reach 85.04%and 92.14%of the PTH+NaOH group,but the removal efficiency of total TRGs by PTH+CaO was 19.78%lower than that by PTH+NaOH.Thus,to reduce the financial cost in actual operation,lime(CaO)can be used instead of a strong alkali(NaOH),and pasteurized steam at 70℃ instead of conventional high-temperature heating to treat EAS.This study provides a reference for the development of alkaline hydrolysis under moderate temperatures along with the removal of TRGs in EAS.

The Institut Pasteur of Côte D’Ivoire (Ivory Coast) in the Emergency Management of Air Travellers during the COVID-19 Pandemic: A Unique Experience in Supporting the Response Strategy in Côte D’Ivoire from 2021 to 2022

Since its outbreak in December 2019 in Wuhan Province (China), the Coronavirus (COVID-19) disease quickly spread around the world in such a way that most response plans were outdated. There was an urgent need to change and adapt response strategies as the virus globally spread. Entire firms and economies were brought to a standstill in order to reduce the virus’ capacity to spread and to limit some of the short-term impacts in order to save time and find out solutions to come back to a more or less normal way of life. Thus, most of the countries that closed their air, sea and land borders had to reopen them progressively, with travel restrictions submitted to rigid controls. In Côte d’Ivoire, as in all other countries, air travellers leaving the territory were required to provide a certificate for a negative COVID-19 test, valid for 24 to 72 hours depending on the country of destination. However, the national system implemented could not provide a result before 48 hours. The objective of this work was to develop an alternative strategy to the system for air travellers who were in a hurry and those who had a computer bug in obtaining their result. A total of 38,444 air travellers benefited from this strategy implemented by the Institut Pasteur de Côte d’Ivoire during these two years.

In memory of Dr. Azar Andami, an eminent researcher and scholar at the Pasteur Institute of Iran

This paper focuses on the remarkable contributions and achievements of Dr.Azar Andami(1926–1984),a renowned physician and specialist at the Pasteur Institute of Iran.Dr.Andami conducted extensive research on infectious diseases,particularly cholera,utilizing her knowledge in medicine,bacteriology,and laboratory sciences.She played a crucial role in the mass production of the cholera vaccine at the Pasteur Institute of Iran and in controlling the spread of communicable diseases both locally and globally.This paper aims to highlight her remarkable works and accomplishments.

无菌大鼠的人工哺育及其应用

哺乳动物从降生的一瞬间,微生物便迅速侵袭其体内外,并栖息于适宜的场所,形成微生物群落,与宿主构成生物复合体,参于整个生命活动。法国微生物学家Pasteur,在研究了宿主与菌群相互关系后认为:哺乳动物肠道菌群作用极为重要,没有肠道菌群的参于,生命的维持将是困难的。从此引发人工培育无菌(GF)动物的实验研究,以证明动物的生存是否必须依赖微生物。

生物技术时代的生物制品

生物制品是现代医学中发展最早的一门技术,Jenner 发明痘苗时微生物学尚处于萌芽时期,Pasteur 发明狂犬病疫苗时免疫学也刚刚兴起。我国于1911年东北鼠疫大流行后不久即筹建中央防疫处,1919年正式成立天坛防疫处,是国内最早的卫生防疫机构。以后尽管生物制品品种日益增多,在防治疾病中的作用也日益重要。

接种狂犬疫苗后的免疫效果

自Pasteur 1885年创用脑组织减毒狂犬疫苗以来,到目前国内使用原代地鼠肾细胞培养狂犬病疫苗及国外使用的人二倍体细胞狂犬疫苗,对狂犬病的发生,减少死亡起到了重要作用。为进一步探讨我国现用狂犬疫苗的免疫效果,我们从1991年10月15日至1992年1月28日,在我单位接种狂犬疫苗者进行免疫学检测,给狂犬病的预防工作提供可靠的依据,现将研究结果报告如下。

医学模式的转变与麻风社会医学

近百余年来医学界为控制和消灭麻风做出有益的贡献。随着科学的进步,我国的麻风防治已由单纯治疗控制传染逐步向社会医学方面发展。这是麻风病学的一项重大进展。麻风社会医学是社会学与麻风病学的结合。

SPF鸡

鸡做为实验动物是从1789年Pasteur用鸡做鸡霍乱的研究开始的。集约化养鸡业的兴起,使饲养数量大大增加,伴随而来的是各种鸡的传染病也急剧增加。疾病从单一病原体发展成复合病原体。一个鸡往往被多种病原感染。疾病的复杂化,隐性感染使合格的实验用鸡的获得越来越困难。

狂犬病病毒研究近况

狂犬病病毒(Rabies virus)为弹状病毒科(Rhabdoviridae)狂犬病病毒属(Lyssavirus)的典型种。在1881年由巴斯德(Pasteur)的同事Emile Roux首次分离;对于病毒的显微镜特点及其在脑组织连续传代的培养也已由Pasteur及其同事于1882年进行了研究。早期的研究进展缓慢。由于免疫学和病毒学。

Effects of feeding untreated, pasteurized and acidified waste milk and bunk tank milk on the performance, serum metabolic profiles, immunity, and intestinal development in Holstein calves

Background: The present experiment was performed to assess the effects of different sources of milk on the growth performance, serum metabolism, immunity, and intestinal development of calves. Eighty-four Holstein male neonatal calves were assigned to one of the following four treatment groups: those that received bunk tank milk(BTM), untreated waste milk(UWM), pasteurized waste milk(PWM), and acidified waste milk(AWM) for 21 d.Results: Calves in the BTM and AWM groups consumed more starter(P < 0.05) than those in the UWM group.Average daily gain in the UWM group was the highest(P < 0.05). Calves exhibited the highest(P < 0.05) serum total protein, albumin, total cholesterol, high density lipoprotein, triglycerides, growth hormone, immunoglobulin(Ig) A and Ig M concentrations in the UWM group, highest malondialdehyde and tumor necrosis factor-α in the PWM group(P < 0.05), and highest glutathione peroxidase and Ig G in the BTM group(P < 0.05). The jejunum and ileum of the calves in all treatments presented a slight inflammatory response. The jejunal inflammation scores were higher(P < 0.05) in the UWM and AWM groups than the BTM group; the ileal inflammation scores increased more(P < 0.05) in the AWM group than the BTM group. Jejunal immunohistochemical scores(IHS) were higher(P < 0.05) in the PWM and AWM groups than the BTM group. Compared to the other three groups, calves feeding on BTM had lower(P < 0.05) ileal IHS. Jejunal interleukin(IL)-1β, IL-8, and IL-10 mRNA expression in the UWM group was the highest(P < 0.05). Calves fed AWM increased(P < 0.05) mRNA expression of IL-8 and toll like receptor 4(TLR-4) in the jejunum and IL-8, IL-1β, IL-6, IL-8, and IL-10 in the mesenteric lymph nodes.Conclusions: Overall, bunk tank milk is the best choice for calf raising compared to waste milk. The efficiency of feeding pasteurized and acidified waste milk are comparable, and the acidification of waste milk is an acceptable labor-saving and diarrhea-preventing feed for young calves.

The microbial content of unexpired pasteurized milk from selected supermarkets in a developing country

Objective:To determine the presence and levels of microbes in unexpired pasteurized milk from randomly selected supermarkets in Kingston,Jamaica.Methods:The quantitative study used a stratified random sampling technique in the selection of the 20 representative milk samples from six(6) supermarkets.Microbiological tests such as methylene blue reduction,standard plate count(SPC),coliform plate count(CPC),purity plate culture,gram staining and biochemical tests were performed to examine the microbes in purchased unexpired pasteurized milk.Results:One sample(BCr016) had a pH of 4.0.a rancid odour and curdled appearance.It decolourized within one hour during the methylene blue reduction test and was classified as class 4 milk.Seven of the samples were sterile with no microbe growth on the plate count agar and violet red bile salt agar(VRBA).The milk samples that appeared to be safe for consumption were all 10,11,12 and 13 days before expiration.The VRBA sample BCr016,had a colony count of 13 400 CFU/ mL.There was the presence of Escherichia coli in sample LCr021 which had a standard plate count of 1 580 SPC/mL and a coliform count of 500 CFU/mL.Enterobacter sp.was present in colonies from BCr016 and all the other milk samples.Conclusions:Unacceptable levels of Entembacter spp.and Escherichia coli were found in most of the samples.Effective measures to ensure safe milk for human consumption such as the phosphatase test and methylene blue reduction test should be routinely performed on each batch of milk processed by dairy plants.

2DGE-coomassie brilliant blue staining used to differentiate pasteurized milk from reconstituted milk

Differentiating pasteurized milk and reconsti-tuted milk by scientific approach was necessary to defend consumer from economic fraud of wrong labeling. In this paper 2DGE (2 Dimen-sional Gel Electrophoresis)-coomassie brilliant blue staining method was employed and sig-nificant color intensity changing was observed among raw milk, pasteurized milk, UHT milk and reconstituted milk. For example, the intensity of 10 protein spots including casein and lac-toglobulin reduced more than two folds from pasteurized milk to reconstituted milk. However, DIGE (Differential Gel Electrophoresis) assay showed that the majority protein remained simi-lar level from pasteurized milk to reconstituted milk. Therefore the color fading of coomassie brilliant blue stained 2D gels may be due to other biochemical reaction, such as Maillard reaction, instead of protein degradation. Stability of 2DGE pattern was confirmed by running six gels of the same sample in parallel and software analysis showed that all proteins were at similar level. Two commercialized pasteurized milk samples and one reconstituted milk sample were tested by 2DGE-coomassie blue staining method and re-constituted milk could be easily identified.

Effect of Storage Temperature on the Quality of Glass Bottled Pasteurized Whole Milk

Shelf life of pasteurized milk is relatively short, mainly due to cold chain conditions. This study investigated the effects of different storage temperatures （8, 10 and 12 ℃） on acidity, microorganism index, physical and chemical indicators and sensory quality of pasteurized milk packaged in glass bottle to determine the main factor affecting the quality of pasteurized milk during shelf life under different tem- peratures. The results showed that within the first five days, the protein, fat, lactose and non-fat milk solids contents in the milk samples did not change under different storage temperatures; the acidity was almost unchanged at 8 and 10 ℃, and in- creased slightly at 12 ℃; the sensory quality of milk samples did not change at 8 and 10 ℃, and began to decline from the 4th d at 12 ℃; the aerobic plate count in the milk samples accorded with the requirement of national standard at 8 and 10℃, and exceeded the national standard on the 5th day at 12℃. No coliform bac- teria were detected in the milk samples within the storage time at 8 ℃. When the milk samples were stored at 10 ℃, the coliform group count exceeded the national standard on the 5th day. When the milk samples were stored at 12 ℃, coliform bacteria began to be found in the milk samples from the 2rd day, and the coliform group count exceeded the national standard from the 3rd day. It indicated that stor- age time had a great impact on the quality of glass bottled pasteurized milk. Low storage temperature and relatively short storage time were conducive to the reten- tion of high quality of pasteurized milk. Coliform group count was one of the impor- tant factors affecting the quality of glass bottled pasteurized milk during shelf life.

Comparison of Decontamination Efficacy between the Rapid Hygrothermal Pasteurization and Sodium Hypochlorite Treatments

We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100℃. The aim of this paper is to compare the effect of RHP treatment versus conventional sodium hypochlorite (NaClO) treatments on inactivation of natural mesophilic bacteria and quality attributes on fruits and vegetables. The RHP treatment was performed within a second by free-falling samples (cabbage, cucumber, carrot, bell pepper, pineapple and melon) through cylindrical processing chamber filled with steam. NaClO treatment was performed by washing samples with NaClO solution (100 mg/mL of free chlorine (pH 7), for 1 min). The RHP treatment showed a significantly higher inactivation effect than NaClO treatment on all tested samples. The RHP treatment had a slightly larger influence on color and vitamin C content than NaClO treatment in cabbage. Furthermore, the effects of treatment time and operated temperature were also determined using microbial model system. Elongation of treatment time did not significantly increase the microbial inactivation effect. Lowering of operated temperature by mixing air into steam tended to decrease the inactivation effect. From these results, RHP treatment could be used as an alternative method for decontaminating microorganisms on fruits and vegetables, except on leafy vegetable. In addition, it is suggested that microbial inactivation by RHP treatment was achieved through the initial condensation stage of water vapor on sample surface. By contrast, interfusion of air disturbed the effective condensation of water vapor.

法国巴斯德研究所掠影

法国巴黎的巴斯德研究所是法国生物学家路易·巴斯德(Louis Pasteur)于1888年在巴黎创建的,研究所门前矗立着巴斯德的塑像(见图1)。巴斯德研究所是世界上久享盛誉的研究机构之一,其宗旨是通过生物医学研究、教育培训和公共卫生服务,致力于疾病特别是传染病的预防和治疗。在基础研究方面,巴斯德研究所是微生物学、免疫学和分子生物学的摇篮之一,

细菌猎手——定靶病原体

自1675年列文虎克使用显微镜后,微观世界开始在人们眼中渐渐清晰。法国英雄巴斯德巴斯德（L.Pasteur,1822~1895年）是细菌学学科中著名的科学家,他出生于法国汝拉省的副省会多勒,25岁从巴黎高等师范学院毕业,之后分别在第戎、斯特拉斯堡和里尔任过物理学和化学教授,并从事化学研究。

2014 Reviewer Acknowledgment

The performance of Virologica Sincia during the year of 2014 has been excellent.Both article quality and journal impact are largely improved and advanced.This could not be achieved without generous time and insightful comments of our reviewers.The Editors of Virologica Sincia wish to thank all reviewers(December 1,2013 to November 30,2014)for your unique contributions to the journal.We look forward to your continuous support either as an invited reviewer or a contributing

Development of thermochromic strips as a water pasteurization indicator

Boiling of water, for purification, commonly practiced in the world, has many problems associated with it like danger of scalding, scaling in the vessels, removal of useful minerals and blandness of taste etc. Water can be made safe for drinking simply by heating at 65℃ for 6 minutes. A colour indicating strip was developed which changes colour from red to purple at 67℃. Use of this strip can help in pasteurizing water without the above problems and with considerable energy saving.