Antimicrobial property of Pichia pastoris ‐derived natto peptide against foodborne bacteria and its preservative potential to maintain pork quality during refrigerated storage

Hazard Analysis of Party-Pack Foods Prepared at a Catering Establishment

Journal of Food Protection ◽

10.4315/0362-028x-44.2.118 ◽

1981 ◽

Vol 44 (2) ◽

pp. 118-123 ◽

Cited By ~ 6

Author(s):

FRANK L. BRYAN ◽

MARY HARVEY ◽

MELVIN C. MISUP

Keyword(s):

Room Temperature ◽

Hazard Analysis ◽

Maximum Temperature ◽

Refrigerated Storage ◽

Ph Measurements ◽

Foodborne Bacteria ◽

Food Borne ◽

Roast Beef ◽

And Storage ◽

Small Room

Foods prepared by a catering establishment were implicated as vehicles in five outbreaks of foodborne disease. Because of this, a hazard analysis was conducted consisting of (a) evaluation of product temperatures throughout processing and assembly, (b) pH measurements of the salad products and (c) testing samples of the products taken at various stages of processing for pathogenic food borne bacteria. Temperatures of precooked roast beef were too low to allow growth of common pathogenic foodborne bacteria during thawing, slicing and packaging with gravy in a refrigerated room. Temperatures were also too low to allow multiplication of common pathogenic foodborne bacteria in prechilled, prepared salads during refrigerated storage, and there was too little time for multiplication of such organisms during party-pack assembly at room temperature. Chicken parts reached 74 C (165 F) or higher during cooking. While the cooked chicken was held for delivery in a small room that had a maximum temperature of 38 C (105 F), internal temperatures of the chicken did not fall below 82 C (180 F). Cooked chicken held 3 h and 15 min at room temperature (21 C/70 F) -- to simulate delivery and storage -- cooled to approximately 46 C (115 F). During simulated delivery, the temperature of the meat and gravy did not rise above 4 C (40 F). Approximately 1 h was required to reheat the meat and gravy to a temperature of 74 C (165 F) when two sterno cans were used. A 2.7-kg (6-lb) portion of leftover beef took 6.5 h to cool from 60 C to 7 C (140 F to 45 F). Guidelines for caterers and party hosts and hostesses are recommended.

Download Full-text

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/13 ◽

2020 ◽

pp. 140-153

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Meat Sample ◽

Refrigerated Storage ◽

Immersion Method ◽

Quality Properties ◽

Lemon Peel ◽

Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Download Full-text

Optimization of fermentation conditions for the production of recombinant hpdgf-bb in Pichia pastoris

TAP CHI SINH HOC ◽

10.15625/0866-7160/v37n1se.6119 ◽

2015 ◽

Vol 37 (1se) ◽

Author(s):

Duong Long Duy ◽

Pham Minh Vu ◽

Nguyen Tri Nhan ◽

Tran Linh Thuoc ◽

Dang Thi Phuong Thao

Keyword(s):

Pichia Pastoris ◽

Fermentation Conditions ◽

Optimization Of Fermentation

Download Full-text

Cloning and Expression of Recombinant Human Insulin Gene in Pichia pastoris

International Journal of Pharmaceutical Quality Assurance ◽

10.25258/ijpqa.10.1.22 ◽

2019 ◽

Vol 10 (01) ◽

Author(s):

Rafid A. Abdulkareem

Keyword(s):

Pichia Pastoris ◽

Human Insulin ◽

Expression Vector ◽

Expression System ◽

Insulin Gene ◽

Cloning And Expression ◽

Pcr Analysis ◽

Major Band ◽

Human Insulin Gene ◽

Pichia Pastoris Expression System

The main goal of the current study was cloning and expression of the human insulin gene in Pichia pastoris expression system, using genetic engineering techniques and its treatment application. Total RNA was purified from fresh normal human pancreatic tissue. RNA of good quality was chosen to obtain a first single strand cDNA. Human preproinsulin gene was amplified from cDNA strand, by using two sets of specific primers contain EcoR1 and Notl restriction sites. The amplified preproinsulin gene fragment was double digested with EcoRI and Not 1 restriction enzymes, then inserted into pPIC9K expression vector. The new pPIC9K-hpi constructive expression vector was transformed by the heat-shock method into the E.coli DH5α competent cells. pPic9k –hpi, which was propagated in the positive transformant E. coli cells, was isolated from cells and then linearised by restriction enzyme SalI, then transformed into Pichia pastoris GS115 using electroporation method. Genomic DNA of His+ transformants cell was extracted and used as a template for PCR analysis. The results showed, that the pPic9k – hpi was successfully integrated into the P. pastoris genome, for selected His+ transformants clones on the anticipated band at 330 bp, which is corresponded to the theoretical molecular size of the human insulin gene. To follow the insulin expression in transformans, Tricine–SDS gel electrophoresis and Western blot analysis were conducted. The results showed a successful expression of recombinant protein was detected by the presence of a single major band with about (5.8 KDa) on the gel. These bands correspond well with the size of human insulin with the theoretical molecular weight (5.8 KDa).

Download Full-text