Anuradha Prakash

Irradiation and chlorination effectively reduces Escherichia coli O157:H7 inoculated on cilantro (Coriandrum sativum) without negatively affecting quality

Cilantro (Coriandrum sativum) inoculated with Escherichia coli O157:H7 at levels approximating 10(7) CFU/g was dipped in 200 ppm chlorine solution followed by low-dose gamma irradiation. Samples were plated on tryptic soy agar containing 50 microg/ml nalidixic acid (TSAN) as well as TSAN plates with two 7-ml layers of basal yeast extract agar (TSAN-TAL). Levels of E. coli O157:H7 recovered from both types of media were determined over 11 days. Chlorination alone reduced counts by just over 1.0 log cycle, whereas irradiation at 1.05 kGy resulted in a 6.7-log reduction, and a combination of irradiation and chlorination reduced counts more than 7 log cycles. Trained panels performed analytical sensory tests at time intervals for 14 days to detect changes in yellowing, tip burn, browning, black rot, sliminess, off-aroma, and off-flavor. Sensory tests found no significant differences among attributes over time or dose in samples irradiated at 1.08 to 3.85 kGy. This study showed that combination treatments of chlorination and low-dose irradiation can significantly reduce levels of E. coli O157:H7 in fresh cilantro while maintaining product quality.

Effect of Gamma Irradiation on Listeria monocytogenes in Frozen, Artificially Contaminated Sandwiches

Gamma irradiation has been shown to effectively control L monocytogenes in uncooked meats but has not been extensively studied in ready-to-eat foods. The presence of Listeria in ready-to-eat foods is often due to postprocess contamination by organisms in the food-manufacturing environment. Because gamma irradiation is applied after products are packaged, the treated foods are protected from environmental recontamination. Currently, a petition to allow gamma irradiation of ready-to-eat foods is under review by the Food and Drug Administration. This study was conducted to determine if gamma irradiation could be used to control L. monocytogenes in ready-to-eat sandwiches. Ham and cheese sandwiches were contaminated with L. monocytogenes, frozen at -40 degrees C, and exposed to gamma irradiation. Following irradiation, sandwiches were assayed for L. monocytogenes. A triangle test was performed to determine if irradiated and nonirradiated sandwiches differed in sensory quality. We found that the D10-values ranged from 0.71 to 0.81 kGy and that a 5-log reduction would require irradiation with 3.5 to 4.0 kGy. The results of a 39-day storage study of sandwiches inoculated with 10(7) CFU of L monocytogenes per g indicated that counts for nonirradiated sandwiches remained fairly constant. Counts for sandwiches treated with 3.9 kGy decreased by 5 log units initially and then decreased further during storage at 4 degrees C. Sensory panelists could distinguish between irradiated and nonirradiated sandwiches but were divided on whether irradiation adversely affected sandwich quality. Our results suggest that manufacturers of ready-to-eat foods could use gamma irradiation to control L. monocytogenes and improve the safety of their products.

Effect of Irradiation on Salmonella Survival and Quality of 2 Varieties of Whole Green Onions

Two varieties of green onions, Banner and Baja Verde, were inoculated with a cocktail of 3 Salmonella strains using dip and spot inoculation and irradiated at 0, 0.3, 0.6, 0.9, and 1.2 kGy using electron beam. Salmonella survivors were enumerated using a XLD underlay/TSAYE overlay plating method. The D values were in the range of 0.26 to 0.32 kGy depending on variety but not on the method of inoculation. This indicated that a 5-log reduction of Salmonella can be achieved at a dose of 1.6 kGy. For the quality study, both varieties of green onions were irradiated at 0, 1.5, 2.0, and 2.5 kGy and evaluated for changes in microbial counts, color, texture, and visual quality during storage at 4 °C. Irradiation reduced total plate counts and psychrotrophs by 3 logs. Although the counts increased during storage, they did not exceed the initial counts of control. No significant difference was observed in color and texture between irradiated samples and control. The control maintained good visual quality for about 13 d as compared to 15 d for 1.5 and 2.5 kGy samples. The 2.0 kGy samples maintained good visual quality for 17 d suggesting that irradiation can increase shelf life by reducing spoilage microorganisms but higher doses can be detrimental to quality. At the dose levels required to achieve a 5-log reduction in Salmonella, the shelf life of whole green onion can be extended. This study shows that irradiation can be used to enhance safety without adverse effects on quality.

Low-Dose Irradiation Can be Used as a Phytosanitary Treatment for Fresh Table Grapes

Grapes (Vitis vinifera var. Sugraone and Vitis labrusca var. Crimson Seedless) were treated with 400, 600, and 800 Gy and the effects on physicochemical factors were measured alongside sensory testing during 3 wk of storage. Significant changes in texture and color with irradiation and age were measured but little visual difference was seen between control and irradiated grapes. However, age had a greater effect on firmness than irradiation for Sugraone grapes. Irradiation did not significantly (P ≤ 0.05) affect the SSC/TA ratio, which increased during storage. The trained panel detected significant changes in the berry texture and rachis color but rated sweetness and flavor significantly higher (P ≤ 0.05) for irradiated Sugraone as compared to the control. Consumers liked both the untreated and 800 Gy treated Sugraone grapes, but liked the untreated grapes more for texture (P ≤ 0.05). However, there was no difference in liking between irradiated (600 Gy or 800 Gy) and control samples of Crimson Seedless for any attribute. The results show that there are varietal differences in response to irradiation but the overall maintenance in quality of irradiated grapes during 3 wk of storage indicates that irradiation can serve as a viable phytosanitary treatment.

High volumes of resistance exercise are not required for greater bone mineral density during growth.

PURPOSE The purpose of this study was to determine the minimum amount of resistance exercise that would stimulate bone formation, via an elevation in bone mineral density (BMD), during the growth period in male rats. METHODS Forty male rats were randomly divided into control group (Con, n = 8), one ladder climb resistance-trained group (1LC, n = 8), two ladder climb resistance-trained group (2LC, n = 8), three ladder climb resistance-trained group (3LC, n = 8), and four ladder climb resistance-trained group (4LC, n = 8). All exercised groups were conditioned to climb a vertical ladder with weights appended to their tail 3 d·wk(-1) for a total of 6 wk. RESULTS After 6 wk, left tibia BMD (mean ± SE) was significantly greater for 2LC, 3LC, and 4LC (0.233 ± 0.003 g·cm(-2)) when compared with Con (0.218 ± 0.003 g·cm). Left femur BMD was significantly greater for 2LC, 3LC, and 4LC (0.318 ± 0.003 g·cm(-2)) when compared with 1LC (0.299 ± 0.008 g·cm(-2)) and Con (0.289 ± 0.010 g·cm(-2)).There were no significant differences in BMD between 2LC, 3LC, and 4LC groups. CONCLUSION The results suggest that during growth, a low amount of resistance exercise was just as effective as high volumes of strength training for stimulating bone modeling.

The Effect of Gamma Irradiation as a Phytosanitary Treatment on Physicochemical and Sensory Properties of Bartlett Pears

A major concern in exporting agricultural commodities is the introduction or spread of exotic quarantine pests to the new area. To prevent spread of insect pests, various phytosanitary measures are used. Worldwide commercial use of irradiation as a phytosanitary treatment has increased greatly in recent years; however, trade has been limited to tropical fruits. Bartlett pear is a major summer variety of California pears with great potential and market for export. In this study, the effect of gamma irradiation at dose levels of 400, 600, and 800 Gy on physicochemical properties and sensory attributes of early and late harvest Bartlett pears was investigated. Firmness and color changes indicate that irradiation delayed the ripening of pears by 1 d. For the early harvest pears, scarring, bruising, and off flavor were significantly increased at the highest irradiation dose (800 Gy). The appearance of early harvest 800 Gy irradiated pears was the only attribute that received significantly (P ≤ 0.05) lower scores than the control in consumer testing. For the late harvest pears, the 400 Gy fruit had lowest levels of scarring and bruising as rated by trained panelist but consumers did not score the control and 800 Gy fruit differently for any attribute. Titratable acidity, total soluble solids, and chroma were significantly (P ≤ 0.05) decreased and hue increased by irradiation for the early harvest pears. These results suggest that there was a difference in radiotolerance of early and late harvest pears, but in both cases, irradiation at 400 to 600 Gy seemed to maintain best quality.

Training-induced Increase in Bone Mineral Density between Growing Male and Female Rats.

The purpose of this study was to determine the existence of sex differences in the resistance training-induced elevation in bone mineral density (BMD) and bone strength (Fmax) during the growth period in rats. 16 male (M) and 16 female (F) rats (approx. 8 weeks old) were randomly divided into sedentary control (MC=8, FC=8), and resistance-trained (RT) groups (M-RT=8, F-RT=8). The RT groups were conditioned to climb a vertical ladder 4 consecutive times (per exercise session) with weights attached to their tail 3 days per week for a total of 6 weeks. After 6 weeks, there were no interaction effects (sex×exercise). The main effect of sex indicated no difference in tibial BMD (in g/cm(2)) for males (0.226±0.005) compared to females (0.221±0.004). However, Fmax (in Newtons) was significantly greater for males (131.3±5.3) compared to females (89.9±3.0). The main effect of exercise indicated that tibial BMD and Fmax were significantly greater for RT groups (0.234±0.004 g/cm(2) and 120.9±7.4 Newtons) compared to controls (0.212±0.003 g/cm(2) and 100.3±5.1 Newtons). The results indicate that during growth, there were no sex differences in the training-induced elevation in BMD and bone mechanical properties.

Resistance Training Threshold for Elevating Bone Mineral Density in Growing Female Rats

The purpose of this study was to determine the minimum amount of resistance exercise that would stimulate bone formation yielding an elevation in bone mineral density (BMD) during the growth period in female rats. Female rats were randomly divided into: Control (Con, n=8), 3 ladder climb resistance-trained group (3LC, n=8), 4 ladder climb resistance-trained group (4LC, n=8), 5 ladder climb resistance-trained group (5LC, n=8), and 6 ladder climb resistance-trained group (6LC, n=8). All exercised groups were conditioned to climb a vertical ladder with weights appended to their tail 3 days/wk for a total of 6 wks. After 6 wks, left tibia BMD (g/cm2) was significantly greater for 4LC (0.197±0.003), 5LC (0.200±0.004) and 6LC (0.202±0.003) when compared to Con (0.185±0.006). Left femur BMD (g/cm2) was significantly greater for 4LC (0.260±0.005), 5LC (0.269±0.004) and 6LC (0.272±0.006) when compared to Con (0.244±0.006). There were no significant differences in tibia and femur BMD between 4LC, 5LC, and 6LC groups. The results suggest that during growth, a high volume of resistance exercise was required to elicit an elevation in BMD in females.