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.

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.

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.

Optimization Scale Pasteurization of Baobab Juice Using Response Surface Methodology (RSM)

The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed;it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers;however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80&deg;C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.

Total Phenolic Content and Antioxidative Activity in Seasoning Protein Hydrolysate as Affected by Pasteurization and Storage

Protein hydrolysate prepared from fish and shrimp by-products were used to prepare a seasoning protein hydrolysate （SPH）. The effects of pasteurization and storage on total phenolic content （TPC）, DPPH radical scavenging activity, reducing power, and color of the SPH were investigated. Pasteurization at 90 ℃ for 10 minutes led to a reduction of TPC and DPPH radical scavenging activity and an increase of reducing power of solid fraction of SPH by about 30%, 99%, and 100%, respectively. Consequently it increased TPC DPPH radical scavenging activity, and reducing power of the liquid phase by about 32%, 600%, and 100%, respectively. Storage at 28, 35, or 45 ℃ for 12 weeks altered color values and increased brownness intensity （OD420）. The storage led to an apparent increase of the TPC and antioxidative activity of the product. The results indicate the possibility of producing healthy appetizers from protein hydrolysate prepared from by-products of the seafood industry.

Use of Bitter Leaf(Vernonia amygdalina)Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli,a Traditional Opaque Sorghum White Beer from Northern Cameroon

The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat treatment.The white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month storage.The sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were improved.Bitterness(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed beer.The non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,respectively.The findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of mpedli.According to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.

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。

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4?C. TAC were similar in ultrasound-treated and thermal pasteurized juice blends. Changes of turbidity of juice during storage followed the same pattern of TAC. Other juice quality parameters such as color, pH, titratable acid, total soluble solids, antioxidant capacity and beta-carotene did not change significantly during the storage period. The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices.

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at different fermentation times, 32 of which were on MRS agar, 12 on nutrient agar and 8 on malt extract agar. Lactic acid bacteria were identified as Lactobacillus plantarum (LP), Lactococcus lactis (LC), Lactobacillus brevis, Lactococcus cremoris, Lactobacillus bulgaricus and Lactococcus thermophilus (LT). The non-LAB identified includes E. coli, Bacillus species and Proteus species while the yeasts include Saccharomyces cerevisiae and Candida kefyr. Lactic acid bacteria were found to predominate the total microflora of the FTM with their count ranging between 2.0 × 104 cfu/ml to 2.0 × 108 cfu/ml. Microbiological examination revealed that the FTM was safe for consumption as non-LAB counts were below the limit of acceptance which is 2.0 × 105 cfu/ml for dairy milk by Codex Alimentarius Commission. The quantity of lactic acid produced by the LAB isolates ranged between 0.86 g/l - 2.86 g/l while that of hydrogen peroxide ranged between 0.16 g/l - 0.51 g/l. Starter cultures were selected based on predominance of isolate, physiological characteristics, quantity of lactic acid and hydrogen peroxide production. The tiger nut varieties were fermented with the following starter combinations LP, LP/LC, LP/LC/LT, LP/LT while the fifth was spontaneously fermented. The nutritional, chemical and sensory properties of the starter fermented tiger nut milk were evaluated. The highest protein content (24.80%) was obtained in FTM with mixed cultures of LP/LC/LT while the least (3.00%) was obtained in spontaneously fermented milk. There was a significant difference in the FTM varieties. The highest fat content (9.40%) was obtained in spontaneously fermented tiger nut milk while the least (3.40%) was found in FTM with mixed cultures of LP/LC/LT. Fermentation decreased the pH and increased the lactic acid of the starter developed FTM, while sensory evaluation test showed that the FTM with mixed cultures of LP/LC/LT was highly acceptable. In conclusion, an excellent and acceptable FTM can be produced using treatments which comprise of pasteurization at 90°?for 15 minutes, fermentation at 45℃?for 18 hours using mixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.

Review on Non-thermal Technologies for the Preservation of Fruit Juices

Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities.Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods.Non-thermal preservation technologies used in the liquid food industry include high-pressure processing(HPP),pulsed electric field(PEF),ultraviolet light(UV-C)and ultra-sonication(US).HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa.PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism.UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients.US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm2 to the breakdown of cells.According to scientific literature,those methods have been applied to fruit juices like orange,apple,pear,coconut water,etc.Most of the non-thermal methods achieved the Food and Drug Administration(FDA)requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices.Some of these methods have already been commercialized and others are still in a pilot scale.This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.

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。

Identification and characterization of resistance and pathogenicity of Enterococcus spp.in samples of donor breast milk

BACKGROUND Breast milk is the primary source of nutrition for newborns.Hospitalized babies frequently need nutritional support from Human Milk Banks.As bacterial species of the genus Enterococcus are part of the microbiota of healthy donors,they may contaminate samples of pumped breast milk.AIM To identify and characterize the bacterial virulence and resistance in samples isolated from the nipple-areolar region,hands,and breast milk aliquots from donors at the Human Milk Bank of Municipal Hospital EsauMatos in the city of Vitória da Conquista,Bahia State,Brazil.METHODS The personal hygiene and sanitation of donors were analyzed with the aim of identifying possible reasons for contamination of pumped milk.Cutaneous samples as well as aliquots of unpasteurized and pasteurized milk from 30 participants were obtained.Each Enterococcus spp.isolate underwent a disk diffusion susceptibility test and molecular biology techniques to determine resistance and virulence genes.RESULTS Enterococcus spp.were identified in 30%of donors(n=9),and 11 specimens were isolated.Resistance to tetracycline was highly prevalent,being detectable in 63%of the isolates(n=7)and followed by intermediate sensitivity to ciprofloxacin,observed in 27%of the specimens(n=3).The efaA gene was found in 63%(n=7)of the isolates,while the ace gene was detected in 27%(n=3).CONCLUSION This study illustrates the importance of microbiological monitoring by Human Milk Banks and the need for alternatives to prevent the presence of Enterococcus spp.in hospital settings.