Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce

Native microflora in fresh-cut produce processing plants and their potentials for biofilm formation.

Representative food contact and nonfood contact surfaces in two mid-sized, fresh-cut processing facilities were sampled for microbiological analyses after routine daily sanitization. Mesophilic and psychrotrophic bacteria on the sampled surfaces were isolated by plating on nonselective bacterial media. Alternatively, bacteria were isolated after an incubation period that allowed the formation o...

Listeria monocytogenes, biofilm formation and fresh cut produce

The risk of pathogen contamination and growth is one of the main safety concerns associated with fresh-cut produce, as highlighted by the increasing number of produce-linked foodborne outbreaks in recent years. The pathogens of major concern in freshcut produce are Listeria monocytogenes, pathogenic Escherichia coli, and Salmonella spp. Listeria monocytogenes is able to grow and multiply in veg...

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Anxiolytic Effect of Borago officinalis (Boraginaceae) Extract in Male Rats

Background: Medicinal plants with natural antioxidants have been shown to be beneficial in a variety of complications such as anxiety. The elevated plus-maze (EPM) is one of the most widely used models to assess anxiety in small rodents. Objectives: This study was designed to characterize the anxiolytic-like activity of Borago officinalis (Linnaeus, family Boraginaceae) or Borage flowers extrac...

Gamma Irradiation for Fresh Produce