330 Results Found

The Planck’s thermal emission function, the reflectivity-emissivity decoupled Kirchhoff’s law and the associated atmospheric radiative transfer equation (RTE) is a theoretical base for Earth surface temperature (ST) retrievals from spaceb...

Post-processing contamination of Listeria monocytogenes has remained a major concern for the safety of ready-to-eat (RTE) meat products that are not reheated before consumption. Mathematical models are rapid and cost-effective tools to predict p...

Ethylene is a multifunctional phytohormone that regulates plant growth, development, and responses to abiotic/biotic stresses. RTE1 (Reversion-To-Ethylene Sensitivity1) acts as a negative regulator of the ethylene responses in Arabidopsis by positive...

Starting in the 1950s, agricultural production has been remarkably intensified, resulting in modern management systems where a severe increase in field size led to an elimination of edges and other ecologically valuable structural elements. The resul...

This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories o...

L. monocytogenes is considered one of the most dangerous foodborne pathogens. This study aimed to determine the occurrence of L. monocytogenes in RTE meat products from southern Poland, including serogroups and antimicrobial susceptibility, and to as...

Blue crab (Callinectes sapidus) is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with...

Listeria monocytogenes is a significant foodborne pathogen associated with high rates of hospitalization and death, especially among vulnerable populations. Despite established regulatory standards and available antimicrobial intervention strategies,...

Ready-to-eat (RTE) food is widely used, and younger age groups are increasingly purchasing these items. This study investigated college students’ consumption of RTE foods and food-related behaviors such as dietary habits, lifestyle, eating out...

Bacterial foodborne infections, including meat-derived infections, are globally associated with diseases and some deaths. Antibiotics are sometimes used to treat bacterial infections. The use of antibiotics by farmers contributes to the development o...

Implemented in road transport enterprises (RTEs) on a large scale, telematics systems are dedicated both to the particular aspects of their operation and to the integrated fields of the total operational functioning of such entities. Hence, a researc...

Bracken fern (Pteridium aquilium, BF) is a widely consumed vegetable. It has the potential to be manufactured as a ready-to-eat (RTE) product as a cooking ingredient and a side dish. The aim of the current study was to develop sterilized BF RTE produ...

Positioning error components related to tropospheric and ionospheric delays are caused by the atmosphere in positioning determined by global navigation satellite systems (GNSS). Depending on the user’s requirements, the position error caused by tropo...

This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years...

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceiv...

The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microb...

Modeling thermal radiation in combustion environments can be extremely challenging for two main reasons. First, the radiative transfer equation (RTE), which is the cornerstone of modeling radiation in such environments, is a five-dimensional integro-...

Listeria monocytogenes, an intra-cellular, Gram-positive, pathogenic bacterium, is one of the leading agents of foodborne illnesses. The morbidity of human listeriosis is low, but it has a high mortality rate of approximately 20% to 30%. L. monocytog...

Ready-to-eat (RTE) salads have recently been associated with food-borne norovirus outbreaks, although these infections are mainly related to shellfish and berry consumption in the EU. A total of 135 bagged RTE vegetables were analyzed in order to inv...

As the global urban populations increase with rapid migration from rural areas, ready-to-eat (RTE) street foods are posing food safety challenges where street foods are prepared with less structured food safety guidelines in small and roadside outlet...

Construction workers’ unsafe behaviors (CWUBs) are a primary cause of construction safety accidents in railway tunnel engineering (RTE). Understanding the causation mechanism between construction safety accidents, CWUBs, and their influencing f...

Building a reliable and optimum underwater optical wireless communication (UOWC) system requires identifying all potential factors that cause the attenuation and dispersion of the optical signal. The radiative transfer equation (RTE) solution can be...

Land surface temperature (LST) is a fundamental variable of environmental monitoring and surface equilibrium. Although the HJ-1B infrared scanner (IRS) has accumulated many observations, further application of HJ-1B/IRS is limited by the lack of LST...

This paper presents a Python QGIS (PyQGIS) plugin, which has been developed for the purpose of producing Land Surface Temperature (LST) maps from Landsat 5 TM, Landsat 7 ETM+ and Landsat 8 TIRS, Thermal Infrared (TIR) imagery. The plugin has been dev...

Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Th...

Newly developed formulas of ready-to-eat (RTE) products, despite conforming to the latest nutritional trends involving low-processed and high-protein products, may pose a risk of promoting the growth of Listeria monocytogenes during shelf life. Food...

Atmospheric profiles are key inputs in correcting the atmospheric effects of thermal infrared (TIR) remote sensing data for estimating land surface temperature (LST). This study is a first insight into the feasibility of using the weather research an...

The monophasic variant of S. Typhimurium 4,[5],12:i:- (MVST) is the third most commonly reported Salmonella serovar involved in human infections (8.8%) in the EU and ranks after S. Enteritidis (54.6%) and S. Typhimurium (11.4%). In Italy, in contrast...

Listeria monocytogenes poses a significant food safety risk, particularly in ready-to-eat (RTE) products, due to its persistence in food processing environments. This study aimed to assess the significance of L. monocytogenes contamination routes, pe...

In the search for an effective strategy to overcome antimicrobial resistance, a series of new morpholine-containing 5-arylideneimidazolones differing within either the amine moiety or at position five of imidazolones was explored as potential antibio...

Searching for new chemosensitizers of bacterial multidrug resistance (MDR), chemical modifications of (Z)-5-(4-chlorobenzylidene)-2-(4-methylpiperazin-1-yl)-3H-imidazol-4(5H)-one (6) were performed. New compounds (7–17), with fused aromatic rin...

This work gives a first insight into the potential of the Weather Research and Forecasting (WRF) model to provide high-resolution vertical profiles for land surface temperature (LST) retrieval from thermal infrared (TIR) remote sensing. WRF numerical...

Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lact...

Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and...

Dysregulations in the differentiation of CD4⁺-regulatory-T-cells (Tregs) and CD4⁺-responder-T-cells (Tresps) are involved in the development of active systemic lupus erythematosus (SLE). Three differentiation pathways of highly proliferative inducibl...

The present work aims to characterize the radiative thermal properties albedo and optical thickness of Juncus maritimus fibers using a FTIR spectrometer. Measurements of normal/directional transmittance and normal and hemispherical reflectance are pe...

The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints t...

Ready-to-eat food products can be readily consumed without further preparation and are convenient for busy on-the-go consumers. The objective of the study was to assess the microbiological quality of ready-to-eat salads. Thirty RTE salads were tested...

In this study, a new device was used to inactivate G. stearothermophilus spores in ready-to-eat (RTE) poached spicy pork slices (PSPS) applying radio frequency (RF) energy (27.12 MHz, 6 kW) and superheated water (SW) simultaneously. The cold spot in...

Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring...

Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most wi...

This paper presents a zero-dimensional dynamic model of redox flow batteries (RFBs) for the system-level analysis of energy loss. The model is used to simulate multi-cell systems considering the effect of design and operational parameters on energy l...

Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80...

Ready-to-eat (RTE) and ready-to-heat (RTH) dishes are food items that help save time, physical energy, and mental effort in all food-related activities. Convenience of use, variability of supply, and adaptability to different consumption occasions ha...

ARGANS has years of experience in analysing the factors limiting light transmission in coastal environments around the world. This has led its Satellite-Derived Bathymetry (SDB) team to the conclusion that current satellite instruments and their reso...

Listeria monocytogenes is a major foodborne pathogen associated with increasing global public health concern due to numerous outbreaks. Rapid pathogen detection is critical for reducing both the incidence and severity of foodborne illnesses. Recent a...

LTR retrotransposons (RTEs) play a crucial role in plant genome evolution and adaptation. Although RTEs are generally silenced in somatic plant tissues under non-stressed conditions, some expressed RTEs (exRTEs) escape genome defense mechanisms. As o...

Transposable elements (TEs) contribute not only to genome diversity but also to transcriptome diversity in plants. To unravel the sources of LTR retrotransposon (RTE) transcripts in sunflower, we exploited a recently developed transposon activation m...

The deepening of color of ready-to-eat (RTE) abalone during storage leads to sensory quality degradation, which seriously affects the shelf life of products and consumers’ purchasing desire. The goal of this study is to look into the causes of...

Sliced ready-to-eat meat products packaged under modified atmospheres are often marketed since they cover consumer demands. The slicing process could be a potential risk for consumers since contamination with Listeria monocytogenes could occur during...