Marisa Bunning

Influence of biologically enhanced organic production on antioxidant and sensory qualities of (Malus x domestica Borkh. cv Braeburn) apples

Abstract(Malus x domestica Borkh. cv Braeburn) apples grown at Royal City, WA, USA under biologically enhanced organic (BEO) methods with nutrient and microbial enhancements were compared with apples produced using conventional methods. Apples from the outer and inner tree canopies were evaluated for antioxidant capacity, soluble solids content (SSC), shelf life, and consumer acceptability by sensory taste panels. Formazan soil tests to estimate microbial activity were correlated with fruit properties. There were no differences (P > 0.05) in 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]/Trolox equivalent antioxidant capacity (ABTS/TEAC) or 1,1-diphenyl-2-picrylhydrazyl radical (DPPH/TEAC) antioxidant capacity between BEO and conventional cv Braeburn apples. However, BEO apples had a higher level (P = 0.003) of total phenolics (TP) assessed by Folin–Ciocalteu reagent than conventional apples, and outer-canopy apples had higher SSC (P = 0.002), as well as higher TP, ABTS, and DPPH antioxidant properties (P < 0.01) compared to inner-canopy apples. BEO apples from both outer and inner canopies also had higher SSC (P < 0.001) than those conventionally grown. There was no difference in shelf life between BEO and conventional apples (P = 0.366), nor between outer-canopy and inner-canopy apples (P = 0.286). The overall acceptability sensory ratings for BEO apples were significantly higher (P < 0.001) than conventional fruits and outside-canopy fruits were rated superior to inner-canopy fruits (P < 0.001).

Attitudes and Beliefs of Raw Milk Consumers in Northern Colorado

By exploring the attitudes and beliefs of northern Colorado raw cow milk consumers, this study seeks to improve understanding of factors motivating raw milk consumption. We recruited 20 adult participants who recently participated in a cow-share program. Major factors motivating consumer preference for raw milk were alternative dairy cow maintenance practices; the belief that raw milk is a more natural or unprocessed product; perception of greater healthfulness of raw milk, including improved digestion and nutrition; desire for a closer connection to food; and preferred sensory characteristics. Despite recognized health risks, consumers considered their raw milk safe and disagreed with government information on raw milk.

Salmonella Contamination in Broiler Synovial Fluid: Are We Missing a Potential Reservoir?

The objective of this study was to assess the presence and characteristics of Salmonella enterica found in the synovial fluid of broiler carcasses. The synovial fluid of three individual joints from 500 broiler carcasses was individually sampled from five broiler processing facilities located in the Southeast and West regions of the United States (1,500 total samples). The external surface of broiler carcass was decontaminated before sampling of the shoulder, coxofemoral, and tibiofemoral joints. Individual samples were enriched, composited, and subjected to rapid PCR-based detection of Salmonella. Individual samples from any positive composites were also enriched before determination of Salmonella presence in the same manner. Positive individual samples were subjected to secondary enrichment before plating onto selective agar for isolation of Salmonella. Salmonella isolates were serotyped before determination of antimicrobial susceptibility. Overall, 1.00% (5 of 500 broiler carcasses) of composite samples and 0.47% (7 of 1,500 samples) of individual samples were positive for Salmonella. Five of the seven isolates were susceptible to all drugs tested and determined to be Salmonella Enteritidis. The remaining two isolates, identified as Salmonella Typhimurium, were resistant to streptomycin. To our knowledge, no previous assessments of Salmonella in the synovial fluid of broilers has been reported; however, results of the present study suggested that the synovial fluid may be a reservoir for Salmonella in broilers. Although the prevalence of Salmonella is low, this information provides valuable insight into potential poultry contamination pathways and warrants further exploration.