The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties

Pediatric gliomas as neurodevelopmental disorders

“…Activated MEK or AKT increases progression through the cell cycle, leading to increased cell growth. While these downstream effectors can function independently of each other, both converge on the mammalian target of rapamycin (mTOR) complex to result to increased mTOR‐driven proliferation (Jiang et al, ; Kaul et al, ). In this manner, mTOR hyperactivation, as a consequence of increased RAS, AKT, or RAF/MEK function, is a major driver of glioma growth, and therefore represents a logical target for future therapeutic trials.…”

Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing

“…The ground beef was then gamma irradiated (Cs-137, 0.070 kGy/ min, À20 C, Lockheed Georgia, Marietta, GA) to a low dose of 2 kGy to eliminate any contaminating E. coli Jiang et al, 2015;Sheen et al, 2015;Gunther et al, 2015). The ground beef was tested for presence of E. coli after irradiation as described below and was not detectable after irradiation.…”

“…HPP subjects food to an elevated pressure of 100e1000 MPa typically at temperatures below 60 C. The mechanism by which HPP inactivates foodborne pathogens include: 1) cell membrane alterations, a major factor to cause death (Moussa et al, 2009); 2) ribosome dissociation, to limit cell viability (Abe, 2007); and 3) cell structure damage or destruction (Hsu et al, 2014). There have been many studies on the use of HPP to inactivate STEC in ground beef, but most of those focused on a limited number of isolates, most of which were of the O157:H7 serovar, or a small number of non-O157:H7 isolates (Hsu et al, 2015;Jiang et al, 2015;Black et al, 2010;Schilling et al, 2009;Morales et al, 2008).…”

Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

“…In European countries such as France and Germany, raw ground meat is consumed and is considered a public health concern. Black et al [22], Hsu et al [23], and Jiang et al [24] reported that high pressure processing of ground meat is potentially effective in reducing the risk of ingesting pathogenic bacteria.…”