Hyperspectral microscope imaging for foodborne pathogens detection and classification (Conference Presentation)

2019 ◽  
Author(s):  
Bosoon Park ◽  
Matthew Eady
Keyword(s):  
Foodborne Pathogens ◽  
Microscope Imaging

Acousto-Optic Tunable Filter Hyperspectral Microscope Imaging Method for Characterizing Spectra from Foodborne Pathogens

2012 ◽  
Vol 55 (5) ◽  
pp. 1997-2006 ◽  
Author(s):  
B. Park ◽  
S. C. Yoon ◽  
S. Lee ◽  
J. Sundaram ◽  
W. R. Windham ◽  
...  
Keyword(s):  
Foodborne Pathogens ◽  
Tunable Filter ◽  
Imaging Method ◽  
Microscope Imaging

Facile preparation of nanofiller-paper using mixed office paper without deinking

TAPPI Journal ◽  
2015 ◽  
Vol 14 (3) ◽  
pp. 167-174 ◽  
Author(s):  
QIANQIAN WANG ◽  
J.Y. ZHU
Keyword(s):  
Cellulose Nanofibrils ◽  
Ash Content ◽  
Raw Material ◽  
Mechanical Grinding ◽  
Microscope Imaging ◽  
Facile Preparation ◽  
Electron Microscope Imaging ◽  
Thermal Stability Of ◽  
Scanning Electron ◽  
Office Paper

Mixed office paper (MOP) pulp without deinking with an ash content of 18.1 ± 1.5% was used as raw material to produce nanofiller-paper. The MOP pulp with filler was mechanically fibrillated using a laboratory stone grinder. Scanning electron microscope imaging revealed that the ground filler particles were wrapped by cellulose nanofibrils (CNFs), which substantially improved the incorporation of filler into the CNF matrix. Sheets made of this CNF matrix were densified due to improved bonding. Specific tensile strength and modulus of the nanofiller-paper with 60-min grinding reached 48.4 kN·m/kg and 8.1 MN·m/kg, respectively, approximately 250% and 200% of the respective values of the paper made of unground MOP pulp. Mechanical grinding duration did not affect the thermal stability of the nanofiller-paper.

Emerging foodborne pathogens

2006 ◽  
Author(s):  
Yasmine Motarjemi ◽  
Martin Adams
Keyword(s):  
Foodborne Pathogens

Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

2018 ◽  
Vol 16 (S1) ◽  
pp. S48-S54
Author(s):  
Y. Ez zoubi ◽  
S. Lairini ◽  
A. Farah ◽  
K. Taghzouti ◽  
A. El Ouali Lalami
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Food Systems ◽  
Antibacterial Activities ◽  
Culture Collection ◽  
Bornyl Acetate ◽  
Bacterial Strains ◽  
Disk Diffusion Assay ◽  
Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

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