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Gas chromatography-mass spectrometry (GC-MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55 degrees C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC-MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.

Gas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC–MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.

In this article, the thermal inactivation of two Salmonella strains (Salmonella Enteritidis CECT4300 and Salmonella Senftenberg CECT4565) was studied under both isothermal and dynamic conditions. We observed large differences between these two strains, with S. Senftenberg being much more resistant than S. Enteritidis. Under isothermal conditions, S. Senftenberg had non-linear survivor curves, whereas the response of S. Enteritidis was log-linear. Therefore, weibullian inactivation models were used to describe the response of S. Senftenberg, with the Mafart model being the more suitable one. For S. Enteritidis, the Bigelow (log-linear) inactivation model was successful at describing the isothermal response. Under dynamic conditions, a combination of the Peleg and Mafart models (secondary model of Mafart; t* of Peleg) fitted to the isothermal data could predict the response of S. Senftenberg to the dynamic treatments tested (heating rates between 0.5 and 10 °C/min). This was not the case for S. Enteritidis, where the model predictions based on isothermal data underestimated the microbial concentrations. Therefore, a dynamic model that considers stress acclimation to one of the dynamic profiles was fitted, using the remaining profiles as validation. In light of this, besides its quantitative impact, variability between strains of bacterial species can also cause qualitative differences in microbial inactivation. This is demonstrated by S. Enteritidis being able to develop stress acclimation where S. Senftenbenberg could not. This has important implications for the development of microbial inactivation models to support process design, as every industrial treatment is dynamic. Consequently, it is crucial to consider different model hypotheses, and how they affect the model predictions both under isothermal and dynamic conditions.

In this article, the thermal inactivation of two Salmonella strains (Salmonella Enteritidis CECT4300 and Salmonella Senftenberg CECT4565) was studied under both isothermal and dynamic conditions. We observed large differences between these two strains, with S. Senftenberg being much more resistant than S. Enteritidis. Under isothermal conditions, S. Senftenberg had non-linear survivor curves, whereas the response of S. Enteritidis was log-linear. Therefore, weibullian inactivation models were used to describe the response of S. Senftenberg, with the Mafart model being the more suitable one. For S. Enteritidis, the Bigelow (log-linear) inactivation model was successful at describing the isothermal response. Under dynamic conditions, a combination of the Peleg and Mafart models (secondary model of Mafart; t* of Peleg) fitted to the isothermal data could predict the response of S. Senftenberg to the dynamic treatments tested (heating rates between 0.5 and 10 °C/min). This was not the case for S. Enteritidis, where the model predictions based on isothermal data underestimated the microbial concentrations. Therefore, a dynamic model that considers stress acclimation to one of the dynamic profiles was fitted, using the remaining profiles as validation. In light of this, besides its quantitative impact, variability between strains of bacterial species can also cause qualitative differences in microbial inactivation. This is demonstrated by S. Enteritidis being able to develop stress acclimation where S. Senftenbenberg could not. This has important implications for the development of microbial inactivation models to support process design, as every industrial treatment is dynamic. Consequently, it is crucial to consider different model hypotheses, and how they affect the model predictions both under isothermal and dynamic conditions.

Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75 °C or 100 °C for 18 s. Measurements were taken after dispersion, pasteurisation, homogenisation and spray-drying of wet-mix. Pasteurisation at 100 °C caused extensive WP denaturation (above 80%) and increased the viscosity. Available lysine content was 52% higher in powdered IMF obtained from wet-mixes pasteurised at 75 °C compared to 100 °C. A significant reduction in energy consumption could be achieved by producing IMF from 60% TS wet-mixes pasteurised at 75 °C, while obtaining powders with less than 7% WP denaturation, no loss of available lysine during processing and post-reconstitution stability for 2 h.

hermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in packed Spanish-style green table olives was studied. To this aim, two thermal processes (P1 = 85 °C for 7 min; P2 = 85 °C for 15 min) were evaluated by comparing the contents of volatile compounds in pasteurised olives with those in unpasteurised olives. Volatiles were analysed, both in olive juice and cover brine, by means of headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Both pasteurisation treatments caused significant increases in diverse ethyl and methyl esters and in volatile compounds derived from several chemical reactions (lipid oxidation, Maillard reaction, degradation of carotenoids). Significant differences between samples subjected to P1 and P2 were only found for 1-octen-3-ol, pentanal and 6-methyl-5-hepten-2-one in olive juice.

Background Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. Methods Milk and colostrum samples were collected from sheep and goats in orebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. Results In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in orebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 degrees C will preserve the infectivity of TBEV for several days. Conclusions Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable

Background Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. Methods Milk and colostrum samples were collected from sheep and goats in orebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. Results In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in orebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 degrees C will preserve the infectivity of TBEV for several days. Conclusions Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable

Background Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. Methods Milk and colostrum samples were collected from sheep and goats in orebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. Results In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in orebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 degrees C will preserve the infectivity of TBEV for several days. Conclusions Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable

BACKGROUND: Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. METHODS: Milk and colostrum samples were collected from sheep and goats in Örebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. RESULTS: In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in Örebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 °C will preserve the infectivity of TBEV for several days. CONCLUSIONS: Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable and, Funding Agencies:Nyckelfonden at Örebro University Hospital Laboratory for Molecular Infection Medicine Sweden (MIMS), Umeå University Örebro University

The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers; however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.

Background Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. Methods Milk and colostrum samples were collected from sheep and goats in orebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. Results In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in orebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 degrees C will preserve the infectivity of TBEV for several days. Conclusions Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable

The Adansonia digitate L. known as Baobab is the only species present in West Africa and grows wild. All parts of the plant are used by humans. In Senegal, baobab pulp is widely consumed; it is used as raw material in small and medium enterprises (SMEs) for making juices, concentrates, jams, powder. Drinks or juices from baobab are highly appreciated by consumers; however rapid fermentation can happen even after pasteurization that can shorten their shelf-life. A Doehlert experimental design was used to find a good scale of heat treatment ensuring a proper conservation of baobab juice. Results of the experimental design showed that a heat treatment of 80°C for 10 min gives a baobab juice with good sanitary quality that meets the international standards.

BACKGROUND: Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. METHODS: Milk and colostrum samples were collected from sheep and goats in Örebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. RESULTS: In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in Örebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 °C will preserve the infectivity of TBEV for several days. CONCLUSIONS: Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable and, Funding Agencies:Nyckelfonden at Örebro University Hospital Laboratory for Molecular Infection Medicine Sweden (MIMS), Umeå University Örebro University

Background Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. Methods Milk and colostrum samples were collected from sheep and goats in orebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. Results In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in orebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 degrees C will preserve the infectivity of TBEV for several days. Conclusions Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable

Aim: Extrauterine growth restriction is common among extremely preterm infants. We explored whether intake of unpasteurised maternal milk (MM) and pasteurised donor milk (DM) was associated with longitudinal growth outcomes and neonatal morbidities in extremely preterm infants.Methods: Observational study of 90 preterm infants born between 2013 and 2015 in Gothenburg, Sweden. Data were prospectively collected on nutritional and breast milk intakes during the first 28 days.Results: Ninety infants (39 girls and 51 boys) with a median gestational age of 25.3 (22.7-27.9) weeks were evaluated. MM intake (mL/kg/d) correlated positively with almost all z-scores for weight, length and head circumference at 28 postnatal days and at postmenstrual age (PMA) 32 and 36 weeks. After multivariable adjustment, MM intake and weight z-score at 28 postnatal days and at PMA 32 and 36 weeks remained significantly associated. Infants consuming ≥80% MM had more favour-able weight z-scores at PMA 32 and 36 weeks. Intake of DM did not correlate with any growth outcomes. Infants without retinopathy of prematurity had a significantly higher intake of MM (mL/kg/d).Conclusion: Unpasteurised MM was positively associated with longitudinal growthoutcomes. Motivating mothers to provide their infants with their own milk after pre-term birth should be emphasised, De Blindas Vänner, Kronprinsessan Margaretas Arbetsnämnd för synskadade, Stiftelsen Handlanden Herman Svenssons fond för blinda och synsvaga, Carmen och Bertil Regnérs Stiftelse, Cronqvists stiftelse, the Swedish Medical Research Council #2016‐01131, the Gothenburg Medical Society and Government grants under the ALF agreement ALFGBG‐717971 and the Skåne Council Foundation for Research and Development

Background Tick distribution in Sweden has increased in recent years, with the prevalence of ticks predicted to spread towards the northern parts of the country, thus increasing the risk of tick-borne zoonoses in new regions. Tick-borne encephalitis (TBE) is the most significant viral tick-borne zoonotic disease in Europe. The disease is caused by TBE virus (TBEV) infection which often leads to severe encephalitis and myelitis in humans. TBEV is usually transmitted to humans via tick bites; however, the virus can also be excreted in the milk of goats, sheep and cattle and infection may then occur via consumption of unpasteurised dairy products. Virus prevalence in questing ticks is an unreliable indicator of TBE infection risk as viral RNA is rarely detected even in large sample sizes collected at TBE-endemic areas. Hence, there is a need for robust surveillance techniques to identify emerging TBEV risk areas at early stages. Methods Milk and colostrum samples were collected from sheep and goats in orebro County, Sweden. The milk samples were analysed for the presence of TBEV antibodies by ELISA and validated by western blot in which milk samples were used to detect over-expressed TBEV E-protein in crude cell extracts. Neutralising titers were determined by focus reduction neutralisation test (FRNT). The stability of TBEV in milk and colostrum was studied at different temperatures. Results In this study we have developed a novel strategy to identify new TBEV foci. By monitoring TBEV antibodies in milk, we have identified three previously unknown foci in orebro County which also overlap with areas of TBE infection reported during 2009-2018. In addition, our data indicates that keeping unpasteurised milk at 4 degrees C will preserve the infectivity of TBEV for several days. Conclusions Altogether, we report a non-invasive surveillance technique for revealing risk areas for TBE in Sweden, by detecting TBEV antibodies in sheep milk. This approach is robust and reliable

Climate changes have increased the tick-distribution in Sweden, and the prevalence of ticks has been predicted to increase towards the northern parts of the country, increasing the risk of tick-borne zoonosis in new regions. Tick-borne encephalitis (TBE) is the most important viral tick-borne zoonosis in Sweden as well as in Europe. TBE virus (TBEV) infection often leads to severe CNS disease, including encephalitis and severe myelitis, which may lead to paralysis and respiratory failure in humans. TBEV and antibodies against TBEV are excreted in milk of goats, sheep and cattle and the virus can be ingested orally by consumption of non-pasteurized dairy products. Since the prevalence of TBEV in the tick population is low there is a need for new and robust surveillance techniques identifying new risk areas of TBEV at early stages. In this study we have developed a novel strategy for identifying new TBEV foci. We have collected raw milk and colostrum samples from sheep and goats in Örebro County, Sweden. The milk samples were analyzed for the presence of TBEV antibodies by ELISA, and validated by an in-house Western Blot assay where milk samples were used as primary antibody to detect purified TBEV E-protein. By monitoring TBEV antibodies in milk we have found three novel foci in the Örebro County which also overlap with the plausible place of infection of registered human TBE cases reported during 2009-2018. Furthermore, the stability of TBEV in milk and raw milk was studied at different temperatures. Our data indicates that keeping unpasteurized milk at 4 ˚C will preserve the infectivity of TBEV for several days. Ticks have also been collected from areas with TBEV positive milk. We aim to extract total RNA from the sampled ticks, followed by TBEV detection by nested-PCR and next-generation sequencing. Here we present a novel technique to reveal risk areas of TBE in Sweden, which is robust, reliable, and non-invasive and can accordingly be used to map TBEV “hotspots”

This work was undertaken to determine the incidence of enterococci in raw milk and dairy products in the dairying regions of south-eastern Australia over a one-year period and to assess the ability of enterococci to persist in the dairy environment, survive pasteurisation and grow in dairy products. In addition, the risks associated with the presence of enterococci in dairy products was also considered. Enterococci were widespread in milk prior to manufacture, with lower counts occurring in raw milk in winter, which has not been reported in other studies internationally. The level of detection of enterococci in pasteurised milk was low and did not coincide with higher raw milk counts, indicating that the main enterococci population was heat sensitive. Although Enterococcus faecalis was the predominant species found in the raw milk, E. faecalis, E. malodoratus and E. faecium were detected in the greatest number of butter, Cheddar cheese and milk powder samples, respectively, suggesting that these species have inherent properties that enable them to survive processing conditions used in the manufacture of these dairy products. Thermal death determinations of the four main species identified from laboratory pasteurised milk (63 °C, 30 min) revealed that the E. faecalis isolates were the most heat sensitive, with the lowest z values (5.0-7.5 °C), while E. faecium, E. hirae and E. durans had the highest z values (8.5-9.8 °C). Thermoduric enterococci were able to grow at 4 and 7 °C in UHT milk. They were able to survive but not grow in butter, Cheddar cheese, cottage cheese, milk powder and yoghurt and in acidic and higher salt concentrations at 4 °C, indicating that dairy product environments limit the growth of enterococci. Genetic fingerprinting of enterococci at one of the dairy factories identified a persistent population of E. faecalis, which had streptomycin resistance and increased biofilm production, and inferred a link between these traits and persistence. The m

The implementation of intensive camel dairy farm aiming to put milk and milk products (pasteurized or fermented milk, cheese) on the national market is not possible without a control of the high hygienic quality of the raw matter. In consequence, the daily routine microbiological control is an important step of the milking and milk processing. The present communication is focused on the results after one-year monitoring of milk quality in intensive camel dairy farm, including the control of each milking (morning and afternoon), of mixed milk before and after pasteurization, whey after cheese making and leben. Coliforms and total flora are checked. By applying Good Milking Practices (GMP), the milk quality was improved, the mean coliforms in raw milk decreasing by 3 logs (106 UFC/ml to less than 103 UFC/ml) and the total flora passing from 3.5 x 105 UFC/ml to 1.8 x 104 UFC/ml. Similar trends were observed for processed milk with a significant improvement of the quality.

The implementation of intensive camel dairy farm aiming to put milk and milk products (pasteurized or fermented milk, cheese) on the national market is not possible without a control of the high hygienic quality of the raw matter. In consequence, the daily routine microbiological control is an important step of the milking and milk processing. The present communication is focused on the results after one-year monitoring of milk quality in intensive camel dairy farm, including the control of each milking (morning and afternoon), of mixed milk before and after pasteurization, whey after cheese making and leben. Coliforms and total flora are checked. By applying Good Milking Practices (GMP), the milk quality was improved, the mean coliforms in raw milk decreasing by 3 logs (106 UFC/ml to less than 103 UFC/ml) and the total flora passing from 3.5 x 105 UFC/ml to 1.8 x 104 UFC/ml. Similar trends were observed for processed milk with a significant improvement of the quality.

Alkaline phosphatase (ALP) is an endogenous enzyme found in milk, which is inactivated at higher temperatures than vegetative bacteria and is thus used as an indicator of a successful pasteurisation. The ability of ALP to reactivate allows it to be found in milk products that are claimed to be pasteurised. The aim of this Master‘s thesis was to understand the reactivation behaviour of ALP in order to ascertain whether high levels found in milk products are correlated to a normal reactivation property of the enzyme or other possible reasons, such as a failed pasteurisation or contamination. This work also aimed to define the mean ALP activities found in specific commercial milk products and their deviation from the acceptable levels. Another scope was to determine the freeze stability of ALP to define its appropriateness for post-stored analysis. Lastly, the examination of ALP location in milk fat membrane globules was examined to interpret the variation of enzyme activity levels in products of different fat content. The experimental part of the Master‘s thesis was divided into three parts. The first part included the record of ALP activities of different commercial Finnish milk products which are analysed in different groups according to their fat content and product type. The second part concentrated on the heat-treatment of milk samples at different time-temperature relationships and followed the reactivation behaviour of ALP. The total micro-flora was taken into consideration in order to observe any relation between the increased ALP activities and microbial growth. ALP activities were measured by a fluorimetric method, a quick three minute method which has the advantage of being more accurate compared to colourimetric methods. The third part examined the fraction in which ALP activities are found in milk after separation and its freeze stability when stored at -79 ºC. Commercial cheeses showed a high ALP activity in Emmental thermised cheeses and an activity les

Onion (Allium cepa L.) waste disposal represents a worldwide environmental problem. A solution to this issue could be the use of onion waste as food-grade ingredients, which could be added to processed foods for their enrichment in bioactive compounds. For this purpose, onion waste should be adequately processed and stabilised. Thus, the objective of this work was to study the composition of processed onion waste, assessing the effects of processing and thermal stabilisation on onion waste bioactive compounds. Onion waste was triturated ('Paste') and triturated + pressed ('Bagasse', solid residue and 'Juice', liquid fraction). All by-products were stabilised by pasteurisation and sterilisation. Results indicated that bagasse was an enriched dietary fibre product (361-453 mg/g dry weight (DW)); paste showed high alkyl or alkenyl cystein sulphoxide (ACSO) content (5.6 mg/g DW); and juice showed large fructans concentration (205-221 mg/g DW). In paste and bagasse, pasteurisation and sterilisation improved soluble/insoluble fibre ratio, with no changes in total dietary fibre concentration in pasteurised products and a slight decrease (8 % on average) in the sterilised ones. In juice, thermal treatments produced fructans losses, more pronounced after sterilisation (59 % on average) than after pasteurisation (36 % on average). However, sterilisation provided by-products with better ACSO results than pasteurisation. As a conclusion, industrial processing has an important impact on the bioactive composition, generating products with different functional applications. Moreover, pasteurisation resulted to be the most suitable treatment to obtain safe products enriched in dietary fibre and fructans, while sterilisation could be used to produce products rich in ACSOs. © 2012 Springer Science+Business Media, LLC.

Le baobab est un arbre qui pousse à l'état sauvage en Afrique et ailleurs dans le monde où le fruit est consommé sous différentes formes. Si l'écologie et la botanique de la plante ont été bien étudiées, il y a peu d'information disponible sur la composition biochimique d'une manière générale et même inexistante chez les espèces malgaches en particulier. Cette étude s'inscrit dans le contexte du développement et de la valorisation des produits locaux en Afrique. Elle a pour objectif principal de mieux caractériser la pulpe des fruits de baobabs issus d'échantillons de diverses provenances de Madagascar et d'Afrique. A cette fin, elle s'est attachée dans un premier temps à caractériser et à quantifier les principaux éléments nutritifs comme les glucides, les acides aminés, les lipides, les polyphénols, la vitamine C, les acides organiques, les éléments minéraux et les arômes. La caractérisation biochimique de la pulpe a révélé une forte acidité titrable (102 meq/100g), une teneur élevée en acide ascorbique (jusqu'à 312 mg/100g) et en polyphénols de 60,24 à 137,81mg/100g ainsi qu'un potentiel antioxydant très fort de 329 à 1705,98 mg/100g et une bonne source de Ca de 658 mg/100g. Une évaluation du potentiel de ce fruit pour une valorisation à plus grande échelle à travers une amélioration des procédés de transformation existant en Afrique a été réalisée. L'identification d'une approche de stabilisation et de conservation du nectar par voie conventionnelle (pasteurisation) a été réalisée. Nos résultats ont montré que le nectar est aussi nutritif que les fruits usuels et que sa stabilisation peut se faire par une pasteurisation en utilisant le barème 70°C/10 min. L'analyse sensorielle du nectar après chaque étape de traitement (pasteurisation ; conservation 42 j) n'a pas montré de modification organoleptique du produit quelque soit les conditions utilisées. Deux approches empiriques classiques (modèles d'Arrhenius et de Ball) ont été utilisés pour décrire la cinétique d

Le baobab est un arbre qui pousse à l'état sauvage en Afrique et ailleurs dans le monde où le fruit est consommé sous différentes formes. Si l'écologie et la botanique de la plante ont été bien étudiées, il y a peu d'information disponible sur la composition biochimique d'une manière générale et même inexistante chez les espèces malgaches en particulier. Cette étude s'inscrit dans le contexte du développement et de la valorisation des produits locaux en Afrique. Elle a pour objectif principal de mieux caractériser la pulpe des fruits de baobabs issus d'échantillons de diverses provenances de Madagascar et d'Afrique. A cette fin, elle s'est attachée dans un premier temps à caractériser et à quantifier les principaux éléments nutritifs comme les glucides, les acides aminés, les lipides, les polyphénols, la vitamine C, les acides organiques, les éléments minéraux et les arômes. La caractérisation biochimique de la pulpe a révélé une forte acidité titrable (102 meq/100g), une teneur élevée en acide ascorbique (jusqu'à 312 mg/100g) et en polyphénols de 60,24 à 137,81mg/100g ainsi qu'un potentiel antioxydant très fort de 329 à 1705,98 mg/100g et une bonne source de Ca de 658 mg/100g. Une évaluation du potentiel de ce fruit pour une valorisation à plus grande échelle à travers une amélioration des procédés de transformation existant en Afrique a été réalisée. L'identification d'une approche de stabilisation et de conservation du nectar par voie conventionnelle (pasteurisation) a été réalisée. Nos résultats ont montré que le nectar est aussi nutritif que les fruits usuels et que sa stabilisation peut se faire par une pasteurisation en utilisant le barème 70°C/10 min. L'analyse sensorielle du nectar après chaque étape de traitement (pasteurisation ; conservation 42 j) n'a pas montré de modification organoleptique du produit quelque soit les conditions utilisées. Deux approches empiriques classiques (modèles d'Arrhenius et de Ball) ont été utilisés pour décrire la cinétique d

[Objectives]: The objectives of the present study were to enumerate and characterize the pathogenic potential of the Bacillus population that may survive holder pasteurisation of human milk and to evaluate the nutritional damage of this treatment using the furosine and lactulose indexes. [Materials and Methods]: Milk samples from 21 donors were heated at 62.58C for 30 minutes. Bacterial counts, lactose, glucose, myoinositol, lactulose, and furosine were determined before and after the heat treatment. Some B cereus isolates that survived after pasteurisation were evaluated for toxigenic potential. [Results]: Nonpasteurised milk samples showed bacterial growth in most of the agar media tested. Bacterial survival after pasteurisation was observed in only 3 samples and, in these cases, the microorganisms isolated belonged to the species B cereus. Furosine could not be detected in any of the samples, whereas changes in lactose, glucose, and myoinositol concentrations after holder pasteurisation were not relevant. Lactulose was below the detection limit of the analytical method in nonpasteurised samples, whereas it was found at low levels in 62% of the samples after holder pasteurisation. The lactation period influenced myoinositol content because its concentration was significantly higher in transition milk than in mature or late lactation milk samples. [Conclusions]: Holder pasteurisation led to the destruction of bacteria present initially in donor milk samples, except for some B cereus that did not display a high virulence potential and did not modify significantly the concentration of the compounds analyzed in the present study.

Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal pasteurisation. With this method, pasteurisation is realised by electroporation of bacterial membranes, which prolong the shelf-life of the product. Existing PEF treatment is based on the application of the electric field prior to packaging. To avoid re-contamination of the product during packaging, it is packed aseptically (i.e. sterile). The goal of this research is to determine whether it is technologically possible to generate enough electric field in already packaged food products. This will make aseptic packaging machines superfluous. During this research it has been proved that it is possible to generate sufficient electric field in already packaged products and to reduce the initial amount of bacteria with 99.9999%. For the realisation of this technique, which is called PEF in-pack, an electrically-conductive plastic packaging material is used. To reduce the required electrical power during treatment, the technique can only applied on relatively small deformable packages up to 200 ml. To show how this technique can be introduced into existing food production lines, product cases have been worked out. Portion packs for liquid food and pharmaceuticals, for example, are possible product applications., ESE, Electrical Engineering, Mathematics and Computer Science

Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal pasteurisation. With this method, pasteurisation is realised by electroporation of bacterial membranes, which prolong the shelf-life of the product. Existing PEF treatment is based on the application of the electric field prior to packaging. To avoid re-contamination of the product during packaging, it is packed aseptically (i.e. sterile). The goal of this research is to determine whether it is technologically possible to generate enough electric field in already packaged food products. This will make aseptic packaging machines superfluous. During this research it has been proved that it is possible to generate sufficient electric field in already packaged products and to reduce the initial amount of bacteria with 99.9999%. For the realisation of this technique, which is called PEF in-pack, an electrically-conductive plastic packaging material is used. To reduce the required electrical power during treatment, the technique can only applied on relatively small deformable packages up to 200 ml. To show how this technique can be introduced into existing food production lines, product cases have been worked out. Portion packs for liquid food and pharmaceuticals, for example, are possible product applications., ESE, Electrical Engineering, Mathematics and Computer Science

Le baobab (Adansonia digitata L.) est un arbre qui pousse à l'état sauvage au Sénégal où le fruit est consommé sous différentes formes. Si l'écologie et la botanique de la plante ont été bien étudiées, les travaux portant sur la transformation du fruit ou sur l'impact des traitements de transformation sur la qualité des produits finis sont rares. Afin d'évaluer le potentiel technologique de ces fruits, en préalable au développement de leurs produits de transformation sur les marchés locaux, régionaux et internationaux, nous avons cherché à mieux caractériser la matière première (composition biochimique et qualité nutritionnelle), et nous avons étudié la transformation du produit en nectar. Matériel et méthodes. L'étude a porté sur douze échantillons de fruits décoqués d'A. digitata prélevés entre 2004 et 2006 dans différentes zones du Sénégal. Les proportions des différents constituants du fruit (pulpe, graines, fibres) ont été déterminées, puis différentes caractéristiques physicochimiques de la pulpe et de la graine ont été ana-lysées. La flore microbienne présente dans les boissons traditionnellement préparées a été étudiée. Les tech-niques de pasteurisation et de microfiltration tangentielle des nectars ont été appliquées. Les différentes utilisations et les procédés de transformation traditionnels du fruit ont été évalués à partir d'une enquête réalisée sur un échantillon de 93 personnes interrogées à Dakar et Saly. Résultats et discussion. La pulpe a été caractérisée par une faible teneur en eau (6–15 %), une forte acidité (68–201 mEq·100 g–1) et des teneurs élevées en sucres (20–32 %), acide ascorbique (125–312 mg·100 g–1), minéraux (6 %) et amidon (41–47 %). Les chromatogrammes obtenus par CPG/SM sur la pulpe de fruit ont mis en évidence 10 composés d'arôme dont le myristate d'isopropyle, un composé phénolique non identifié et le nonanal. Sans précaution particulière, la composition de la pulpe a évolué au cours du stockage et sa qualité s'est rapidement dég

Le baobab (Adansonia digitata L.) est un arbre qui pousse à l'état sauvage au Sénégal où le fruit est consommé sous différentes formes. Si l'écologie et la botanique de la plante ont été bien étudiées, les travaux portant sur la transformation du fruit ou sur l'impact des traitements de transformation sur la qualité des produits finis sont rares. Afin d'évaluer le potentiel technologique de ces fruits, en préalable au développement de leurs produits de transformation sur les marchés locaux, régionaux et internationaux, nous avons cherché à mieux caractériser la matière première (composition biochimique et qualité nutritionnelle), et nous avons étudié la transformation du produit en nectar. Matériel et méthodes. L'étude a porté sur douze échantillons de fruits décoqués d'A. digitata prélevés entre 2004 et 2006 dans différentes zones du Sénégal. Les proportions des différents constituants du fruit (pulpe, graines, fibres) ont été déterminées, puis différentes caractéristiques physicochimiques de la pulpe et de la graine ont été ana-lysées. La flore microbienne présente dans les boissons traditionnellement préparées a été étudiée. Les tech-niques de pasteurisation et de microfiltration tangentielle des nectars ont été appliquées. Les différentes utilisations et les procédés de transformation traditionnels du fruit ont été évalués à partir d'une enquête réalisée sur un échantillon de 93 personnes interrogées à Dakar et Saly. Résultats et discussion. La pulpe a été caractérisée par une faible teneur en eau (6–15 %), une forte acidité (68–201 mEq·100 g–1) et des teneurs élevées en sucres (20–32 %), acide ascorbique (125–312 mg·100 g–1), minéraux (6 %) et amidon (41–47 %). Les chromatogrammes obtenus par CPG/SM sur la pulpe de fruit ont mis en évidence 10 composés d'arôme dont le myristate d'isopropyle, un composé phénolique non identifié et le nonanal. Sans précaution particulière, la composition de la pulpe a évolué au cours du stockage et sa qualité s'est rapidement dég

Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim of this study was to characterise onion by-products – juice, paste and bagasse – from two Spanish onion cultivars – ‘Figueres’ and ‘Recas’ – that have been stabilised by thermal treatments – freezing, pasteurisation and sterilisation – in order to evaluate the effect of the processing and stabilisation treatment on the bioactive composition, antioxidant activity and polyphenol oxidase (PPO) enzyme inhibition capacity. The results obtained triggered to choose one onion by-product offering better characteristics for its potential development as a food ingredient: source of antioxidant and antibrowning bioactive compounds. In this study it was shown that processing of ‘Recas’ onion wastes to obtain a paste (mixture content) and applying a mild pasteurisation were the best alternatives to obtain an interesting stabilised onion by-product with good antioxidant properties that made useful its use as functional food ingredient.

Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging activity [50% depletion of initial DPPH• radical (EC50) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (HP) (400 MPa/25 °C/15 min), low pasteurisation (LPT) (70 °C/30 s), high pasteurisation (HPT) (90 °C/1 min), freezing (F) (−38 °C/15 min), and HPT plus F (HPT + F). In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L*; green-red tonality, a*; and blue-yellow tonality, b*) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC50AQ; and a positive significant correlation with AEAQ. In the OR fractions, a significant correlation was found between EC50OR and AEOR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées.

A new assay has been developed for measuring residual alkaline phosphatase (ALP) activity in a wide variety of dairy products. The method proposed is simple, rapid and directly applicable to solid and liquid dairy samples. ALP in the test sample hydrolyzes a non fluorescent substrate, trifluoromethyl-beta-umbelliferone phosphate, to its highly fluorescent phenolate product. The assay is performed in a reverse micellar medium composed of mixed buffer (2-amino-2-methyl-1-propanol buffer pH 9.0 and borate buffer pH 9.0) in AOT/isooctane, at a temperature of 38 degrees C. Total test time is 450 s. Reaction rates are linear (except for butter) up to 8.5 and 11% (v/v) raw milk, for whole milk and chocolate milk, respectively. The detection limits are 0.04, 0.4 and 0.22% (v/v) raw milk, for whole milk, chocolate milk and butter, respectively. The precision of the fluorimetric method was assessed by repeated analysis of a pasteurized milk sample spiked with mixed herd raw milk. The accuracy of the method was evaluated by comparison with an official colorimetric assay using p-nitrophenylphosphate as ALP substrate., Journal Article, info:eu-repo/semantics/published

A new assay has been developed for measuring residual alkaline phosphatase (ALP) activity in a wide variety of dairy products. The method proposed is simple, rapid and directly applicable to solid and liquid dairy samples. ALP in the test sample hydrolyzes a non fluorescent substrate, trifluoromethyl-beta-umbelliferone phosphate, to its highly fluorescent phenolate product. The assay is performed in a reverse micellar medium composed of mixed buffer (2-amino-2-methyl-1-propanol buffer pH 9.0 and borate buffer pH 9.0) in AOT/isooctane, at a temperature of 38 degrees C. Total test time is 450 s. Reaction rates are linear (except for butter) up to 8.5 and 11% (v/v) raw milk, for whole milk and chocolate milk, respectively. The detection limits are 0.04, 0.4 and 0.22% (v/v) raw milk, for whole milk, chocolate milk and butter, respectively. The precision of the fluorimetric method was assessed by repeated analysis of a pasteurized milk sample spiked with mixed herd raw milk. The accuracy of the method was evaluated by comparison with an official colorimetric assay using p-nitrophenylphosphate as ALP substrate., Journal Article, info:eu-repo/semantics/published

A l'intérieur du marché des boissons non alcoolisées, le secteur des jus de fruits frais est en pleine expansion : pour l'instant, l'Europe est encore loin derrière les Etats-Unis. Les nombreuses appellations recouvrent en réalité deux familles de produits : les jus fraîchement pressés et les jus flash-pasteurisés. Des données complètent cet article : consommation mondiale de boissons, marché européen de boissons non alcoolisées, consommation européenne de jus et nectars de fruits, croissance du secteur des jus de fruits réfrigérés en France. Un schéma résume les différents types de jus de fruits avec leurs dates limites de consommation

A l'intérieur du marché des boissons non alcoolisées, le secteur des jus de fruits frais est en pleine expansion : pour l'instant, l'Europe est encore loin derrière les Etats-Unis. Les nombreuses appellations recouvrent en réalité deux familles de produits : les jus fraîchement pressés et les jus flash-pasteurisés. Des données complètent cet article : consommation mondiale de boissons, marché européen de boissons non alcoolisées, consommation européenne de jus et nectars de fruits, croissance du secteur des jus de fruits réfrigérés en France. Un schéma résume les différents types de jus de fruits avec leurs dates limites de consommation