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Ingredient
Herbário de Niterói, Instituto de Biologia, Universidade Federal Fluminense (Fluminense Federal University - UFF), Rua Outeiro de São João Batista, s/n Centro, Niterói, Rio de Janeiro 24020-141, Brazil
Herbário de Niterói, Instituto de Biologia, Universidade Federal Fluminense (Fluminense Federal University - UFF), Rua Outeiro de São João Batista, s/n Centro, Niterói, Rio de Janeiro 24020-141, Brazil
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
2 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
phage treatment → does not negatively impact → microbial communities
“16S rRNA gene sequencing of fecal and gut samples showed phages did not negatively impact microbial communities as they were similar between healthy control piglets and those treated with phage.”
Vibrio vulnificus presence → is strongly correlated with → temperature and salinity
“This study determined that there was a strong correlation (by analysis of variance) between temperature, salinity, and the presence of V. vulnificus in water and oysters.”
Escherichia coli O157:H7 → caused → community-wide outbreak
“One brand of frozen beef burgers produced on 22 August 2005 was consumed by all patients in the week before symptom onset. E. coli O157:H7 strains from patients, patients' burgers and the manufacturing plant were genetically related.”
Arcobacter spp. → are not or are only partially affected by → routine sanitizing procedures
“the isolation of both A. butzleri and A. cryaerophilus in surfaces in contact with food before and during manufacturing suggests that Arcobacter spp. are not or are only partially affected by routine sanitizing procedures in the industrial dairy plants studied.”
Vibrio vulnificus → is a leading cause of → seafood-related deaths in the United States
“Infection with this organism, which is often associated with eating raw oysters, is the leading cause of seafood-related deaths in the United States.”
nitrofuran and chloramphenicol → contaminates → P. monodon
“Antibiotic residue d”
nitrofuran and chloramphenicol → contaminates → M. rosenbergii
“The percentage of contamination with this banned antibiotics in M. rosenbergii samples were 17.74%, 22.89%, 13.60% in 2008, 2009 and 2010 respectively.”
sanitary practices → improved → food safety and security
“high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption.”
Vibrio cholerae serovar O1 → survival and growth → water temperature, salinity, and pH
“By increasing water temperatures up to 30 degrees C, a pronounced effect on the multiplication of V. cholerae was demonstrated, as was attachment of the cells to live copepods. These were measured by culturable counts on agar plates and direct observation by scanning electron microscopy, respectively. Of the three salinities examined (5, 10, and 15%), maximum growth of V. cholerae and attachment to copepods occurred at 15%. An alkaline pH (8.5) was optimal both for attachment and multiplication of V. cholerae, as compared with pH 6.5 and 7.5.”
Staphylococcus aureus → affected by → relative humidity, initial pH, potassium sorbate concentration
“The effects of relative humidity (RH; 84 to 95%, adjusted by sucrose plus fructose, glycerol, or NaCl), initial pH (4.5 to 7.0, adjusted by HCl), and potassium sorbate concentration (0 or 1,000 ppm) on the growth of S. aureus were determined.”
Based on 7 papers
Based on 7 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
“We noticed that inoculation of P. ethanolidurans M1117 can decrease salinity, pH, nitrite and capsaicinoids, protect pepper's color and texture, and increase sourness and sweetness.”
inoculation of P. ethanolidurans M1117 → can decrease → salinity, pH, nitrite and capsaicinoids
“Higher egg white thickness and better Haugh units were observed only in the Se-Chlorella group.”
Se-Chlorella → increased → egg white thickness and Haugh units
“Goat milk has a very different profile of the non-protein nitrogen fraction to cow milk, with several constituents such as nucleotides at concentrations approaching those in human breast milk.”
Goat milk → has → a very different profile of the non-protein nitrogen fraction to cow milk
“Goat milk infant formula contained 10% non-protein nitrogen, expressed as a proportion of total nitrogen, compared with 7.1% for cow milk formula.”
Goat milk infant formula → contains → 10% non-protein nitrogen
“Composition, Structure and Properties of Inulin and Inulin Oligomers”
Inulin → is composed of → fructose units