Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were ...

The exchange of malic acid, lactic acid, NaCl, and sugar between cucumber and cover brine was monitored over a course of 16 days for 5 sizes of cucumbers. Experimental results showed that sugar exchange between cucumbers and cover brine was the slowest. In comparison to Ficks diffusion equation, the exponential equation better described the movement of solutes during the brine fermentation of c...

Sea cucumbers, belonging to the class Holothuroidea, are marine invertebrates, habitually found in the benthic areas and deep seas across the world. They have high commercial value coupled with increasing global production and trade. Sea cucumbers, informally named as bêche-de-mer, or gamat, have long been used for food and folk medicine in the communities of Asia and Middle East. Nutritionally...

BACKGROUND Bioturbators affect multiple biogeochemical interactions and have been suggested as suitable candidates to mitigate organic matter loading in marine sediments. However, predicting the effects of bioturbators at an ecosystem level can be difficult due to their complex positive and negative interactions with the microbial community. METHODOLOGY/PRINCIPAL FINDINGS We quantified the ef...

From October 1987 to August 1988, 1,000 tests were conducted on 10 types of fresh produce from two Minneapolis area supermarkets to detect Listeria spp. The produce included broccoli, cabbage, carrots, cauliflower, cucumbers, lettuce, mushrooms, potatoes, radishes, and tomatoes. The vegetables were tested by the Food and Drug Administration method for isolation of Listeria spp., with the additi...

Microbial growth did not occur when cucumbers were preserved without a thermal process by storage in solutions containing acetic acid, sodium benzoate, and calcium chloride to maintain tissue firmness. The concentrations of acetic acid and sodium benzoate required to ensure preservation were low enough so that stored cucumbers could be converted to the finished product without the need to wash ...

BACKGROUND Natural products isolated from marine environments are well known for their pharmacodynamic potential in diverse disease treatments, such as for cancer or inflammatory conditions. Sea cucumbers are marine animals of the phylum Echinoderm and the class Holothuroidea, with leathery skin and gelatinous bodies. Sponges are important components of Persian Gulf animal communities, and the ...

Cucurbitacins are feeding stimulants for diabroticite beetles, including corn rootworms and cucumber beetles, which can be added to a bait containing an insecticide thereby reducing the levels of other insecticide treatments needed to control these pests. One of them, cucurbitacin E-glycoside, is water soluble and easily processed from mutant bitter Hawkesbury watermelons (BHW) that express ele...

The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations of (E,Z)-2,6-nonadienal and (E)-2-nonenal generated were over 10(5)-fold greater than the...

This research uses Twitter, as a social media device, to track communications related to the 2015 U.S. foodborne illness outbreak linked to Salmonella in imported cucumbers from Mexico. The relevant Twitter data are analyzed in light of the timeline of the official announcements made by the Centers for Disease Control and Prevention (CDC). The largest number of registered tweets is associated w...