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A reactive dye, Novacron Deep Orange S‐4R, and an anti‐bacterial precursor, 4‐(4‐(2,2,6,6‐tetramethyl‐4‐piperidinol)‐6‐chloro‐1,3,5‐triazinylamino)‐benzenesulphonate, both of which are monohalogenated‐s‐triazine–based compounds, were chosen for the simultaneous dyeing and anti‐bacterial finishing of cotton fabric. To effectively reduce the emissions of pollutants and the dosage of sodium sulphate added during dyeing and finishing, a cationisation reagent, 2,3‐epoxypropyltrimethylammonium chloride, was used to modify cotton fabric before dyeing and finishing. The cationised cotton fabrics obtained 0.18% active chlorine loadings and good dye depth after the simultaneous dyeing and finishing process with low addition of sodium sulphate. The chlorinated fabrics inactivated all inoculated Staphylococcus aureus (Gram‐positive) and Escherichia coli (Gram‐negative) within 10 minutes of contact. The treated cotton fabric maintained high breaking strength as well as good washing stability.

BACKGROUND Foodborne diseases are a major global public health concern. It is urgent to monitor foodborne pathogens from contaminated foods based on multi‐target detection. RESULTS In this work, a self‐priming compartmentalization (SPC) microdevice made of poly(methyl methacrylate) (PMMA) was developed and integrated into a loop‐mediated isothermal amplification (LAMP) system for performing high‐throughput visual detection. The microfluidic chip is a self‐filling microwell array which can introduce reaction solution only through an access hole in a vacuum pumping system. The independent and closed wells can avoid cross‐contamination and ensure the accuracy of the results. The approach was able to perform the simultaneous identification of six foodborne pathogens (Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, Vibrio parahaemolyticus and Listeria monocytogenes) within 1 h. The results demonstrated that the method could specifically recognize the six foodborne pathogens. CONCLUSION The use of a LAMP‐based microdevice can be a faster alternative to conventional methods to detect pathogens in food samples, especially for those foods in which no pathogen is allowed (S. aureus), or foods for infant use. The simplicity and portability of the device can provide an alternative platform for foodborne pathogens where food safety needs accurate and timely detection confirmation. © 2020 Society of Chemical Industry

Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.

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