Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation.

Aeromonas is a ubiquitous aquatic bacteria, and it is a significant factor contributing to meat spoilage during processing and consumption. The abilities of Aeromonas salmonicida 29 and 57, which exhibit spoilage heterogeneity, to secrete protease, lipase, hemolysin, gelatinase, amylase, and lecithinase were confirmed by plate method. A total of 3948 proteins were identified by ITRAQ in extracellular secretions of A. salmonicida, and 16 proteases were found to be potentially related to spoilage ability. The complete genome sequence of A. salmonicida 57 consists of one circular chromosome and three plasmids, while A. salmonicida 29 consists of one circular chromosome, without a plasmid. Transcriptomic analysis revealed a significant number of DEGs were up-regulated in A. salmonicida 29, which were mainly enriched in metabolic pathways (e.g., amino acid metabolism, carbohydrate metabolism), indicating that A. salmonicida 29 had better potential to decompose and utilize nutrients in meat. Six protease genes (2 pepB, hap, pepA, ftsI, and pepD) were excavated by combined ITRAQ with transcriptome analysis, which potentially contribute to bacterial spoilage ability and exhibit universality among other dominant spoilage bacteria. This investigation provides new insights and evidence for elucidating metabolic and spoilage phenotypic differences and provides candidate genes and strategies for future prevention and control technology development.

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.

The aim of this study was to investigate and compare the effects of different mixed starter cultures (Lactiplantibacillus plantarum and Staphylococcus simulans) on the bacterial communities and flavor of fermented sausages. The results indicated that native starters grew well in fermented sausages and became dominant at the end of ripening. Among them, Lactobacillus spp. had the highest relative abundance, followed by Staphylococcus spp. In addition, the inoculation of the mixed starters promoted the formation of taste and aroma compounds that contribute to the overall flavor of the fermented sausages. Among them, the L. plantarum CQ01107 + S. simulans CD207 (CCA) treatment was found to have the highest umami amino acid, nucleotide, lactic acid, fatty acid and ketone contents (P < 0.05), as well as excellent sensory properties. In conclusion, the CCA starter may be a desirable starter culture to enhance the flavor of fermented sausages.

SaaS sRNA promotes Salmonella intestinal invasion via modulating MAPK inflammatory pathway.

Salmonella Enteritidis is a foodborne enteric pathogen that infects humans and animals, utilizing complex survival strategies. Bacterial small RNA (sRNA) plays an important role in these strategies. However, the virulence regulatory network of S. Enteritidis remains largely incomplete and knowledge of gut virulence mechanisms of sRNAs is limited. Here, we characterized the function of a previously identified Salmonella adhesive-associated sRNA (SaaS) in the intestinal pathogenesis of S. Enteritidis. We found that SaaS promoted bacterial colonization in both cecum and colon of a BALB/c mouse model; it was preferentially expressed in colon. Moreover, our results showed that SaaS enhanced damage to mucosal barrier by affecting expressions of antimicrobial products, decreasing the number of goblet cells, suppressing mucin gene expression, and eventually reducing thickness of mucus layer; it further breached below physical barrier by strengthening invasion into epithelial cells in Caco-2 cell model as well as decreasing tight junction expressions. High throughput 16S rRNA gene sequencing revealed that SaaS also altered gut homeostasis by depleting beneficial gut microbiota while increasing harmful ones. Furthermore, by employing ELISA and western blot analysis, we demonstrated that SaaS regulated intestinal inflammation through sequential activation P38-JNK-ERK MAPK signaling pathway, which enabled immune escape at primary infection stage but strengthened pathogenesis at later stage, respectively. These findings suggest that SaaS plays an essential role in the virulence of S. Enteritidis and reveals its biological role in intestinal pathogenesis.

Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation.

Physics-assisted processing technologies have huge potential in the meat processing industry. By modeling two essential procedures (pickling and preheating) of gels-based meat products, this work investigated the cascade effects of a new physical technology (magnetic field) on the conformational structures and gel properties of myofibrillar proteins (MPs). Samples were subjected with four magnetic field (MF)-assisted treatments (group A, both processes without MF; group B, pickling without MF combining with preheating with 4.5 mT MF; group C, pickling with 3.0 mT MF combining with preheating without MF; group D, pickling with 3.0 mT MF combining with preheating with 4.5 mT MF). The result showed that MF-assisted treatments significantly improved water holding capacity (WHC) of MP gels compared with group A (46.9%), reaching the maximum value of 52.1% in group D.According to the low-field nuclear magnetic results, group D decreased the percentages of P22 (6.97%) and increased the percentages of P21 (93%), which showed that water molecules were more tightly bound to each other. Meanwhile, the unfolding of α-helix and the formation of random coil of MF-assisted treatments resulted in more exposure of internal groups, leading to the formation of a dense network. These findings would provide new insights to improve the quality of gels-based meat products via the MF.

The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking.

Microbial spoilage of meat products is a significant problem in the food industry. Aeromonas salmonicida is a significant microorganism responsible for spoilage in chilled meat. Its effector protein, hemagglutinin protease (Hap), has been identified as an effective substance for degrading meat proteins. The ability of Hap to hydrolyze myofibrillar proteins (MPs) in vitro demonstrated that Hap has obvious proteolytic activity, which could alter MPs' tertiary structure, secondary structure, and sulfhydryl groups. Moreover, Hap could significantly degrade MPs, focusing primarily on myosin heavy chain (MHC) and actin. Active site analysis and molecular docking revealed that the active center of Hap was bound to MPs via hydrophobic interaction and hydrogen bonding. It may preferentially cleave peptide bonds between Gly44-Val45 in actin, and Ala825-Phe826 in MHC. These findings suggest that Hap may be involved in the spoilage mechanism of microorganisms and provide crucial insights into the mechanisms of meat spoilage induced by bacteria.

Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida.

The spoilage roles of effector proteins secreted by dominant spoilage bacteria during food spoilage remained unknown. In this investigation, a hemagglutinin protease (Hap) belonging to the M4 family metallopeptidase was identified from Aeromonas salmonicida 29 isolate. It, has a molecular weight of 33.5 kDa, a Vmax of 17.06 µg/mL/min, and a Km of 2.46 mg/mL, and is conserved in various dominant spoilage bacteria. The stability testing demonstrated that Hap could maintain specific activity in the common environments (pH, temperature, and metal ions) of chilled meat. It exhibited high spoilage ability on meat in situ, increasing TVB-N, pH values, and the production of volatile organic compounds (VOCs), which was consistent with proteolytic activity analysis, completely confirming the determinant role of Hap for meat spoilage. These observations will enrich the spoilage theory and provide new insights into the control of food quality and safety.

A Small RNA, SaaS, Promotes Salmonella Pathogenicity by Regulating Invasion, Intracellular Growth, and Virulence Factors.

Salmonella enterica serovar Enteritidis is a common foodborne pathogen that infects both humans and animals. The S. Enteritidis virulence regulation network remains largely incomplete, and knowledge regarding the specific virulence phenotype of small RNAs (sRNAs) is limited. Here, we investigated the role of a previously identified sRNA, Salmonella adhesive-associated sRNA (SaaS), in the virulence phenotype of S. Enteritidis by constructing mutant (ΔsaaS) and complemented (ΔsaaS/psaaS) strains. SaaS did not affect S. Enteritidis; it was activated in the simulated intestinal environment (SIE), regulating the expression of virulence target genes. We discovered that it directly binds ssaV mRNA. Caco-2 and RAW 264.7 cell assays revealed that SaaS promoted S. Enteritidis invasion and damage to epithelial cells while suppressing macrophage overgrowth and destruction. Furthermore, a BALB/c mouse model demonstrated that the deletion of SaaS significantly reduced mortality and attenuated the deterioration of pathophysiology, bacterial dissemination into systemic circulation, and systemic inflammation. Our findings indicate that SaaS is required for S. Enteritidis virulence and further highlight its biological role in bacterial pathogenesis. IMPORTANCE Salmonella is a zoonotic pathogen with high virulence worldwide, and sRNAs have recently been discovered to play important roles. We explored the biological characteristics of the sRNA SaaS and developed two cell infection models and a mouse infection model. SaaS is an SIE-responsive sRNA that regulates the expression of virulence-targeted genes. Additionally, it differentially mediates invasion and intracellular growth for survival and infection of the epithelium and macrophages. We further found that SaaS enhanced bacterial virulence by promoting lethality, colonization, and inflammatory response. These findings provide a better understanding of the critical role of sRNA in bacterial virulence.

Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis.

Leuconostoc mesenteroides are generally recognized as a group of specific spoilage organisms in meat and poultry products, which cause acidification and blown pack spoilage of meat. In this study, a total of 6 representative strains selected from 55 L. mesenteroides isolated from spoiled meat were tested to evaluate the spoilage ability by metabonomics and in-situ analysis. The intra-species spoilage heterogeneity was observed. The results showed that the acidifying and gas production capacity of L. mesenteroides was distinct between in broth and on meat. The pH of inoculated MRS broth was 1.38 to 1.49 units lower than that of the sterile broth and the height of gas column in Durham tube ranged from 8 mm to 11 mm at 72 h, all significantly different from the sterile group. Metabonomic analysis revealed that the main produced organic acids were myristic acid, butyric acid, lactic acid, valeric acid and enoic acid. It also illustrated that the UHPLC-MS/MS profiles of L4 and L5 was distinct from the other strains. In terms of meat inoculated with L. mesenteroides, most pH values did not show significant difference from that of the meat without inoculation, and vacuum packaging distension was not observed. Increase of TVB-N was very limited as well. The growth rate of L2, L4 and L5, as well as the pH changes of L3 and L6, varied wildly between different growth matrix. The differences between L5 and the other strains were the most obvious. The growth rate of L5 was the highest in vitro but the lowest in situ, and its acid- and gas-producing rate was relatively lower than that of the other groups. The results exhibited that it is limited to judge the bacteria-derived meat spoilage only by in-vitro growth. What should be focused on is the spoilage strengths in situ rather than the pure standard culture. In conclusion, the present study analyses profiles related to growth, acidification and gas production of L. mesenteroides in vitro and in situ, and provides references for emphasis on future research to reduce the loss of meat in consequence of spoilage.

Serum D-lactate, a novel serological biomarker, is promising for the diagnosis of periprosthetic joint infection.

BACKGROUND: Although many markers are used for diagnosis of periprosthetic joint infection (PJI), serological screening and diagnosis for PJI are still challenging. We evaluated the performance of serum D-lactate and compared it with ESR, coagulation-related biomarkers and synovial D-lactate for the diagnosis of PJI. METHODS: Consecutive patients with preoperative blood and intraoperative joint aspiration of a prosthetic hip or knee joint before revision arthroplasty were prospectively included. The diagnosis of PJI was based on the criteria of the Musculoskeletal Infection Society, and the diagnostic values of markers were estimated based on receiver operating characteristic (ROC) curves by maximizing sensitivity and specificity using optimal cutoff values. RESULTS: Of 52 patients, 26 (50%) were diagnosed with PJI, and 26 (50%) were diagnosed with aseptic failure. ROC curves showed that serum D-lactate, fibrinogen (FIB) and ESR had equal areas under the curve (AUCs) of 0.80, followed by D-dimer and fibrin degradation product, which had AUCs of 0.67 and 0.69, respectively. Serum D-lactate had the highest sensitivity of 88.46% at the optimal threshold of 1.14 mmol/L, followed by FIB and ESR, with sensitivities of 80.77% and 73.08%, respectively, while there were no significant differences in specificity (73.08%, 73.08% and 76.92%, respectively). CONCLUSION: Serum D-lactate showed similar performance to FIB and ESR for diagnosis of PJI. The advantages of serum D-lactate are pathogen-specific, highly sensitive, minimally invasive and rapidly available making serum D-lactate useful as a point-of-care screening test for PJI.

Assessment of the di- and tri-chlorinated haloacetic acids during broiler prechilling.

Sodium hypochlorite (NaClO) has been widely used at 100 ppm concentration during poultry slaughter to reduce carcass microorganism loads. However, its use in poultry processing is restricted owing to the potential risks of disinfection by-products (DBPs) that can be produced by the reaction of NaClO with poultry meat components. This study assessed whether dichloroacetic acid (DCAA) and trichloroacetic acid (TCAA), as primary DBP representatives, were produced when NaClO was used as a disinfectant in various methods during broiler prechilling. Headspace gas chromatography-mass spectrometry for the quantitative determination of DCAA and TCAA in 180 prechilling water samples and 30 broiler meat samples, obtained from large standard slaughterhouses equipped with an online monitoring system to control the NaClO concentration between 50 and 100 ppm, showed that neither DCAA nor TCAA were detected. In simulation assays, haloacetic acids (HAAs) were not detected when the concentration of the NaClO solution was less than 200 ppm with low frequency addition; however, more than 0.1 mg/L of DCAA and TCAA were detected on applying 200, 300, 400, 500, and 1000 ppm NaClO at high frequency. These findings indicated that adding high concentrations of NaClO and frequently adding low levels pose a potential risk of DBP formation. This investigation provides a basis for the establishment of food risk and the scientific use of NaClO in poultry processing, and contributes to the evaluation of DBPs in poultry slaughter. PRACTICAL APPLICATION: This study confirmed the occurrences of DCAA and TCAA during broiler chilling processing, indicating that formation of HAAs in simulation systems was correlated with NaClO levels and validated the absence of DCAA and TCAA with less than 200 ppm, providing a basic study for food safety standards and regulations on the disinfectants used in food processing.

Investigation of microbial contamination in a chicken slaughterhouse environment.

The environment in poultry abattoirs is the primary potential source of bacterial contamination and cross-contamination of broiler carcasses. In this context, we explored the influence of chilling water and contact surfaces on the microbial diversity of broiler carcasses in warm and cold seasons. High-throughput sequencing was used to target the V3-V4 region of the 16S rRNA gene. Proteobacteria was the main phylum detected in broiler carcasses and on contact surfaces, whereas Bacteroidetes and Firmicutes had high abundances of the prechilling water in both seasons. At the genus level, Psychrobacter and Acinetobacter were much more abundant on broiler carcasses in the warm season, while Flavobacterium and Psychrobacter dominated in the cold season. LEfSe analysis showed that the chilling tank was a key location where carcass contamination occurred. Therefore, the risk of carcass contamination can be reduced by improving sanitary conditions during processing, installing longer chilling tanks, or increasing the water exchange rate in chilling tanks. The results of this study may be useful for better slaughterhouse environmental hygiene management in different seasons. PRACTICAL APPLICATION: This study will help poultry processing managers better understand the impact of different seasons on the environmental microbiota in the environment and their abundance in poultry processing plants, thus allowing them to adopt proper disinfection strategies for different seasons and environments, further improving the safety and shelf life of products.

Globulin, the albumin-to-globulin ratio, and fibrinogen perform well in the diagnosis of Periprosthetic joint infection.

BACKGROUND: Although periprosthetic joint infection (PJI) is a severe complication of total joint arthroplasty (TJA), the diagnosis of PJI remains challenging. Albumin (ALB), globulin (GLB), the albumin-to-globulin ratio (AGR), and fibrinogen could be indicators of the body's inflammatory state. This study aimed to compare the diagnostic accuracy of these biomarkers with that of other inflammatory biomarkers in PJI patients. METHODS: We conducted a retrospective cohort study that included a consecutive series of patients undergoing debridement antibiotic irrigation and implant retention (DAIR), one-stage or the first stage of a two-stage revision total knee arthroplasty (TKA) or total hip arthroplasty (THA) for acute (n = 31) or chronic (n = 51) PJI, or revision TKA or THA for aseptic failures (n = 139) between January 2017 and December 2019 in our hospital. The 2013 criteria of the Musculoskeletal Infection Society (2013 MSIS) were used as the reference standard for the diagnosis of PJI. The preoperative ALB, GLB, AGR, fibrinogen, D-dimer, platelet count, fibrin degradation product (FDP), platelet-to-lymphocyte (PLR), platelet count to mean platelet volume ratio (PVR), neutrophil-to-lymphocyte ratio (NLR), erythrocyte sedimentation rate (ESR) and C-reactive protein (CRP) levels were assessed. The receiver operating characteristic curve (ROC), sensitivity, and specificity were utilized to compare different biomarkers. RESULTS: Compared with the aseptic patients, the GLB, D-dimer, fibrinogen, FDP, platelet count, PVR, PLR, NLR, ESR, and CRP levels of PJI patients were significantly higher (P < 0.01); however, the ALB and AGR levels were significantly lower (P < 0.01). The area under the curve (AUC), sensitivity and specificity were 0.774, 67.50, 77.54% for ALB; 0.820, 57.50, 89.86% for GLB; 0.845, 66.25, 93.48% for AGR; 0.832, 78.48, 78.95% for fibrinogen; 0.877, 81.48, 85.07% for ESR; 0.909, 83.95, 88.89% for CRP; 0.683, 55.22, 75.83% for D-dimer; 0.664, 38.81, 88.33% for FDP; 0.678, 52.44, 79.86% for platelet count; 0.707, 48.78, 86.33% for PVR; 0.700, 51.22, 80.58% for PLR; and 0.678, 52.44, 81.30% for NLR, respectively. In the clinic, GLB, AGR and fibrinogen could be used for diagnosis of patients suspected of having PJI. CONCLUSION: Our study demonstrated that GLB, AGR, and fibrinogen were promising biomarkers in the diagnosis of PJI.

Microstructure and Properties of Ag-Doped ZnO Grown Hydrothermally on a Graphene-Coated Polyethylene Terephthalate Bilayer Flexible Substrate.

Ag-doped ZnO nanorods growth on a PET-graphene substrate (Ag-ZnO/PET-GR) with different Ag-doped content were synthesized by low-temperature ion-sputtering-assisted hydrothermal synthesis method. The phase composition, morphologies of ZnO, and electrical properties were analyzed. Ag-doping affects the initially perpendicular growth of ZnO nanorods, resulting in oblique growth of ZnO nanorods becoming more obvious as the Ag-doped content increases, and the diameter of the nanorods decreasing gradually. The width of the forbidden band gap of the ZnO films decreases with increasing Ag-doped content. For the Ag-ZnO/PET-GR composite structure, the Ag-ZnO thin film with 5% Ag-doped content has the largest carrier concentration (8.1 × 1018 cm-3), the highest mobility (67 cm2 · V-1 · s-1), a small resistivity (0.09 Ω·cm), and impressive electrical properties.

Microbial Metabolite Sodium Butyrate Attenuates Cartilage Degradation by Restoring Impaired Autophagy and Autophagic Flux in Osteoarthritis Development.

Osteoarthritis (OA) is a degenerative joint disease with multiple etiologies that affects individuals worldwide. No effective interventions are currently available to reverse the pathological process of OA. Sodium butyrate (NaB), a component of short-chain fatty acids (SCFAs), has multiple biological activities, including the attenuation of inflammation and anti-tumor activities in various diseases. However, whether the protective effects of NaB in OA are associated with the promotion of autophagy had not been investigated. Here, we explored the chondroprotective properties of NaB in an interleukin (IL)-1ß-induced inflammatory chondrocyte model and an anterior cruciate ligament transection (ACLT) mouse model. Hematoxylin and eosin (HE), Safranin O, and immunohistochemical staining were performed to evaluate the effects of NaB treatment on articular cartilage. An optimal NaB dose for chondrocyte treatment was determined via cell counting kit-8 assays. Immunofluorescence and transmission electron microscopy were used to detect autophagy in chondrocytes. Flow cytometry was utilized to detect reactive oxygen species (ROS), cell cycle activity, and apoptosis in chondrocytes. Western blot and immunostaining were performed to evaluate the protein expression levels of relevant indicators. We found that the administration of NaB by oral gavage could attenuate cartilage degradation. In parallel, NaB treatment could enhance the activation of autophagy, increase autophagic flux, decrease extracellular matrix degradation, and reduce apoptosis by restraining inflammation, ROS production, and cell cycle arrest in IL-1ß-treated chondrocytes. The protective effects of NaB could be partially abolished by the autophagy inhibitor 3-methyladenine (3-MA), which indicated that the protective effects of NaB against OA were partially governed by the enhancement of autophagy to restrain the formation of inflammatory mediators and ROS and regulate cell cycle progression and apoptosis in chondrocytes. In conclusion, NaB could attenuate OA progression by restoring impaired autophagy and autophagic flux via the phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway, both in vitro and in vivo, implying that NaB could represent a novel therapeutic approach for OA.

Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization.

Staphylococcus aureus is one of the main pathogens contributing to foodborne outbreaks, owing in part to its ability to form biofilms on food-contact surfaces. Cells that can detach from mature biofilms are a source for microbial cross-contamination in liquid food systems. The study was to evaluate and compare the resistance of detached-cells of biofilm formed by S. aureus and planktonic cells to Ultra High Pressure Homogenization (UHPH), a non-thermal technology applied in food processing. The results showed that the survival of both detached-cells and planktonic cells was dependent upon the applied pressure ranging from 30,000 PSI to 40,000 PSI, and cycle numbers with 1 and 3. A significant difference in UHPH resistance was observed at pressures of 35,000 PSI to 40,000 PSI whereby planktonic cell numbers were reduced about 2.0 log CFU/mL compared to a 0.5 log CFU/mL reduction of detached-cells. Cell resistance was further evaluated following UHPH by measuring membrane integrity and potential, as well as observing the cells using scanning electron microscopy (SEM). SEM images revealed more scattered exopolysaccharides in the biofilm after UHPH treatment compared to the control. Additionally, UHPH treatment resulted in planktonic cells having a greater shift to smaller cell size and a wider cell size distribution compared with detached-cells; this indicated a higher resistance of detached-cells to UHPH. This finding suggests that although UHPH has great potential application in food sterilization, the resistance of detached-cells cannot be ignored.

Identification of the molecular mechanisms of Salvia miltiorrhiza relevant to the treatment of osteoarthritis based on network pharmacology.

Traditional Chinese medicine Salvia miltiorrhiza (SM) is a novel application and has shown significant clinical efficacy in treating osteoarthritis (OA). However, the molecular mechanisms of its action have not been systematically evaluated. This study explores the mechanisms of SM in the treatment of osteoarthritis using a network pharmacology approach. In this study, the active ingredients and related targets of SM were obtained following an ADME (absorption, distribution, metabolism, excretion) approach and utilizing the Traditional Chinese Medicine Systems Pharmacology (TCMSP) database. OA-related targets were obtained through GeneCard, PharmGkb, TTD, OMIM, and DRUGBANK databases. The common targets were obtained using the jvenn online tool. The ingredient-target network and the crucial active ingredients were obtained by Cytoscape. The protein-protein interaction (PPI) network and the key targets of SM in the treatment of OA were obtained by the STRING database and Cytoscape. The GO function and KEGG pathway enrichment cluster of the common targets were obtained by Metascape. Molecular docking was obtained by SwissDock to verify the correlation between the crucial active ingredients and key targets. We identified 59 active ingredients including luteolin, tanshinone IIA, dihydrotanshinquinone, and danshenxinkun D with important biological effects in the treatment of OA. We screened 72 common targets of SM-OA, among which IL-6, AKT1, VEGFA, TNF, TP53, FOS, MAPK1, and CASP3 are the key targets. The GO function and KEGG pathway enrichment cluster of the common targets revealed that SM acts on OA mainly through the PI3K-AKT, IL-17, HIF-1, and TNF signaling pathways and that its function is mainly to regulate metabolism, apoptosis, inflammation, and cell proliferation. Moreover, the molecular docking analysis indicated that the crucial ingredients were tightly bound to the key targets. Overall, our study has preliminarily revealed the molecular mechanisms of SM in the treatment of OA through multi-component, multi-target, and multi-channel network pharmacology approaches.

Modeling the elimination of mature biofilms formed by Staphylococcus aureus and Salmonella spp. Using combined ultrasound and disinfectants.

Biofilm formation by foodborne pathogens on food processing surfaces has contributed to numerous disease outbreaks and food recalls. We evaluated the following strategies for elimination of mature biofilm formed by Staphylococcus aureus and Salmonella spp. on stainless steel surfaces: acidic electrolyzed water (AEW), ozone water (OW), or ultrasound (40 kHz) alone, and combinations of ultrasound and disinfectants. The dynamics of elimination by combinations were determined using the Weibull and biphasic models. Treatment with AEW alone reduced the number of biofilm cells by approximately 3.0 log cfu/cm2, whereas less than 0.8 log cfu/cm2 of cells reduction was observed in biofilm exposed to OW or ultrasound alone, even with treatment for 20 min. The combination of AEW and ultrasound produced an obvious synergistic effect on biofilm reduction, achieving approximately 4.8 log cfu/cm2 reduction in Salmonella spp. biofilm. Interestingly, the biphasic model was a better fit than the Weibull model for the elimination process of mature biofilm formed by both pathogens and subjected to a combination of ultrasound and AEW, as determined by smaller values of the statistical parameters RMSE and AIC, although both models could evaluate the dynamic processes. Our findings indicated that a combination of ultrasound and AEW could effectively reduce the biofilm formed by pathogens on food contact surfaces, and that the biphasic model could predict the number of residual cells after biofilm exposure to this intervention approach.

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds.

The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension. The ability of pre-heated gelatin emulsions to bind volatile compounds with higher hydrophobicity was enhanced. When 0.1% gelatin was added into chicken broth, the total amount of the main volatile compounds (OAV > 1) increased from 458.83 ng/g to 1218.42 ng/g. In summary, the pre-heated gelatin increased the interfacial pressure of water/oil interface, resulting in a smaller particle size of oil droplets, and these further increased the binding area between oil droplets and flavor compounds. This appears to be the mechanism that gelatin enhances the flavor intensity of chicken broth.

Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP.

In order to commercialize soft-boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft-boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N2 and MC:30%CO2/70%N2) conditions. Total viable counts reached the acceptable limit of 4.90 Log CFU/g at 1.5, 2.5, and 4 days of storage under AP, MN, and MC, respectively. However, sensory acceptance limits, based on overall acceptance by the professional panelists, were not reached until one day later. The TVB-N content of MAP was lower than that of the AP. The finding indicated that the shelf life of soft-boiled chicken could be extended by two days using MAP with CO2. These findings will provide basic reference for the packaging of cooked meat and also provide information on poultry processing techniques that could be applied at commercial scales.