Foodborne diseases affect millions of people each year. To reduce the incidence of bacterial foodborne pathogens more effective treatment methods are needed. In this study, we evaluated the effect of marinating chicken breast fillets with extracts of lemon, green tea and turmeric against Campylobacter jejuni and Salmonella enteritidis. The prepared plant extracts in phosphate buffered saline we...

This work aims to evaluate the application of ultrasound and marinate with extract acerola (Malpighia emarginata) residue on tenderness lipid oxidation meat pork. Samples loin (Longissimus dorsi) containing approximately 90 g, 10 cm long, 5 wide, 2 high were extracted from pig carcass. The samples coded randomly allocated under a factorial scheme (with without antioxidant extract) x 3 (ultrason...

The paper investigates the links between political campaigning and post-truth. research argues that there are five main factors make a successful post-truth campaign. first is marinating goal of achieving practical outcome. second success to control public agenda. third providing different definition truth. fourth factor use claims based on emotional beliefs. And fifth trigger response from opp...

In this work, we studied the control of Listeria monocytogenes in raw chicken meat by marinating breast strips with beer containing bacteriocin leucocin C. An URA3 auxotrophic strain probiotic yeast Saccharomyces boulardii CNCM I-745 was used as a host to express gene lecC encoding Secretion C confirmed inhibition against L. using agar well diffusion assay. The new secreted better than previous...

The European Food Safety Authority stated that many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and asked to evaluate alternative treatments for killing viable parasites in fishery. Baccalà is a well-liked traditional product. The aim of study was to evaluate the effectiveness of the salting process on the inactivation of nematodes of the genus Anisakis...

An enzymatic method to tenderise golden pomfret (GP, Trachinotus blochii) flesh by marinating with bromelain (BML) solution was developed to produce GP fish balls with a texture similar to those of yellowtail fusilier (YF, Caesio cuning). Treatment with BML reduced the hardness, chewiness and gel strength significantly but increased the resilience of GP fish balls. As a result, 0.4% (enzyme-sub...

Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fish fillet used for Lanhouin produc...

OBJECTIVE This study evaluated the supplementary effect of higher concentrations of various disaccharides on processing yield, major physicochemical properties, and sensory attributes of Chinese-style pork jerky (CSPJ). METHODS CSPJ samples were prepared by marinating sliced ham (4 mm) with three dissaccharides, including sucrose, lactose, and maltose, at 0%, 15%, 18%, 21%, and 24%. Subsequen...