The Experts below are selected from a list of 3585 Experts worldwide ranked by ideXlab platform
Siyun Wang - One of the best experts on this subject based on the ideXlab platform.
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strain specific survival of salmonella enterica in Peanut oil Peanut Shell and chia seeds
Journal of Food Protection, 2016Co-Authors: Karen Fong, Siyun WangAbstract:In North America, outbreaks of Salmonella have been linked to low-water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: Peanut oil (aw = 0.521 ± 0.003), Peanut Shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time in Peanut oil (96 ± 8 days), followed by chia seeds (94 ± 46 days). The survival period was substantially reduced on the surface of Peanut Shell (42 ± 49 h), although PCR after 70 days of incubation revealed the presence of Salmonella cells. In addition, Salmonella exhibited a strain-specific response in the three low-aw foods tested. Salmonella Hartford was identified as highly persistent in all low-aw food matrices, whereas Salmonella Typhimurium was the least persistent. The current research emphasizes the adaptable nature of Salmonella to low-aw food ingredients. This may pose additional problems owing to the downstream production of various end products. Additionally, unique survival characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry.
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strain specific survival of salmonella enterica in Peanut oil Peanut Shell and chia seeds
Journal of Food Protection, 2016Co-Authors: Karen Fong, Siyun WangAbstract:ABSTRACT In North America, outbreaks of Salmonella have been linked to low–water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: Peanut oil (aw = 0.521 ± 0.003), Peanut Shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time i...
Karen Fong - One of the best experts on this subject based on the ideXlab platform.
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strain specific survival of salmonella enterica in Peanut oil Peanut Shell and chia seeds
Journal of Food Protection, 2016Co-Authors: Karen Fong, Siyun WangAbstract:In North America, outbreaks of Salmonella have been linked to low-water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: Peanut oil (aw = 0.521 ± 0.003), Peanut Shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time in Peanut oil (96 ± 8 days), followed by chia seeds (94 ± 46 days). The survival period was substantially reduced on the surface of Peanut Shell (42 ± 49 h), although PCR after 70 days of incubation revealed the presence of Salmonella cells. In addition, Salmonella exhibited a strain-specific response in the three low-aw foods tested. Salmonella Hartford was identified as highly persistent in all low-aw food matrices, whereas Salmonella Typhimurium was the least persistent. The current research emphasizes the adaptable nature of Salmonella to low-aw food ingredients. This may pose additional problems owing to the downstream production of various end products. Additionally, unique survival characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry.
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strain specific survival of salmonella enterica in Peanut oil Peanut Shell and chia seeds
Journal of Food Protection, 2016Co-Authors: Karen Fong, Siyun WangAbstract:ABSTRACT In North America, outbreaks of Salmonella have been linked to low–water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: Peanut oil (aw = 0.521 ± 0.003), Peanut Shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time i...
Hongxiang Chen - One of the best experts on this subject based on the ideXlab platform.
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synthesis characterization and acid catalysis of solid acid from Peanut Shell
Applied Catalysis A-general, 2014Co-Authors: Danlin Zeng, Guanghui Wang, Shenglan Liu, Wanjun Gong, Jianghua Qiu, Hongxiang ChenAbstract:Abstract A strong Bronsted solid acid was synthesized by sulfonation of the partially carbonized agricultural biowaste Peanut Shell. The acidity of the Bronsted solid acid was characterized by X-ray diffraction (XRD), Fourier-transform infrared spectra (FT-IR) and solid-state nuclear magnetic resonance (NMR) spectroscopy. The characterization results show that sulfonation on the Peanut Shell carbon produces a carbon based solid acid containing three functional Bronsted acid sites: weak acidic OH groups, strong acidic COOH and SO 3 H groups. The acid strength of the solid acid is stronger than that of HZSM-5(Si/Al = 75), but still weaker than that of 100% H 2 SO 4 . The catalytic reaction tests indicate that this solid acid catalyst exhibits high activity and excellent recyclability for biodiesel production.
Yan Zhou - One of the best experts on this subject based on the ideXlab platform.
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catalytic degradation of diatrizoate by persulfate activation with Peanut Shell biochar supported nano zero valent iron in aqueous solution
International Journal of Environmental Research and Public Health, 2018Co-Authors: Xueliang Zhang, Cheng Sun, Yuxuan Dai, Shaogui Yang, Yusuo Lin, Xinhua Zhan, Yan ZhouAbstract:An emerging pollutant, diatrizoate (DTZ) has been frequently detected in aqueous solution. Unique reticular Peanut Shell biochar (BC)-supported nano zero-valent iron (nZVI) composite (nZVI/BC) was successfully synthesized and used as a catalyst for activating persulfate (PS) to promote the removal of DTZ. The structure and morphology of the nanocomposite materials were characterized by scanning electron microscopy, X-ray diffraction, Brunauer-Emmett-Teller measurements, and Fourier transform infrared spectroscopy. The degradation of DTZ (20 mg L−1) was achieved by activating PS with the nanocomposite material. The removal of DTZ reached nearly 100% using 25 mM PS and 0.45 g L−1 nZVI/2BC (mass ratio of nZVI and BC at 1:2) nanocomposite material at pH 3.0 and 25 °C. Influencing factors, such as dosages of nZVI/2BC and PS, temperature, and pH were also investigated. The mechanisms of PS activation with nZVI/2BC were discussed, including BC property, electron transfer, and the identification of free radicals in the reaction. The findings demonstrated that nZVI/BC-PS (Peanut Shell BC-supported nZVI activating PS) is a promising material for the treatment of refractory organic pollutants.
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Catalytic Degradation of Diatrizoate by Persulfate Activation with Peanut Shell Biochar-Supported Nano Zero-Valent Iron in Aqueous Solution
MDPI AG, 2018Co-Authors: Xueliang Zhang, Cheng Sun, Yuxuan Dai, Shaogui Yang, Yusuo Lin, Xinhua Zhan, Yan ZhouAbstract:An emerging pollutant, diatrizoate (DTZ) has been frequently detected in aqueous solution. Unique reticular Peanut Shell biochar (BC)-supported nano zero-valent iron (nZVI) composite (nZVI/BC) was successfully synthesized and used as a catalyst for activating persulfate (PS) to promote the removal of DTZ. The structure and morphology of the nanocomposite materials were characterized by scanning electron microscopy, X-ray diffraction, Brunauer-Emmett-Teller measurements, and Fourier transform infrared spectroscopy. The degradation of DTZ (20 mg L−1) was achieved by activating PS with the nanocomposite material. The removal of DTZ reached nearly 100% using 25 mM PS and 0.45 g L−1 nZVI/2BC (mass ratio of nZVI and BC at 1:2) nanocomposite material at pH 3.0 and 25 °C. Influencing factors, such as dosages of nZVI/2BC and PS, temperature, and pH were also investigated. The mechanisms of PS activation with nZVI/2BC were discussed, including BC property, electron transfer, and the identification of free radicals in the reaction. The findings demonstrated that nZVI/BC-PS (Peanut Shell BC-supported nZVI activating PS) is a promising material for the treatment of refractory organic pollutants
Xu Chao - One of the best experts on this subject based on the ideXlab platform.
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effect of biochar from Peanut Shell on speciation and availability of lead and zinc in an acidic paddy soil
Ecotoxicology and Environmental Safety, 2018Co-Authors: Xu Chao, Xiang Qian, Zhu Hanhua, Wang Shuai, Zhu Qihong, Huang Daoyou, Zhang YangzhuAbstract:Abstract Biochar has been used to reduce the mobility and availability of heavy metals in contaminated paddy soils. A pot experiment was carried out to analyze the effects of Peanut Shell biochar (PBC) on the speciation and phytoavailability of Pb and Zn in contaminated acidic paddy soil using rice (Oryza sativa L.) as an indicator plant. Peanut Shell biochar was applied to an acidic paddy soil contaminated with Pb and Zn at four rates (0%, 1%, 2%, and 5% w/w), and rice plants were grown in this soil. The soil pH, cation exchange capacity (CEC), water-soluble SO42–, dissolved organic carbon (DOC), CaCl2-extractable heavy metals, and speciation of heavy metals were determined. Additionally, biomass and concentrations of heavy metals in rice tissues were determined. The application of PBC significantly increased the pH, CEC, water-soluble SO42–, and DOC in the paddy soil, but decreased the content of CaCl2-extractable Pb and Zn. The CaCl2-extractable Pb and Zn showed significant negative correlations with the pH, CEC, water-soluble SO42–, and DOC (p