Rakesh K. Singh

University of Georgia

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Fanbin Kong

China Agricultural University

Romeo T. Toledo

University of Georgia

B. R. Thakur

Purdue University West Lafayette

Anand Mohan

Kerala Veterinary and Animal Sciences University

Samet Ozturk

Gümüşhane University

Ming-Hsun Shen

University of Georgia

William L. Kerr

University of Georgia

Koushik Adhikari

University of Georgia

A. Purohit

University of Georgia

Jun Hee Lee

University of Michigan–Ann Arbor

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University of Georgia

Purdue University West Lafayette

University of Florida

Agricultural Research Service

Bayer (Germany)

The Ohio State University

Bayer (United States)

Texas A&M University

Defence Food Research Laboratory

Ain Shams University

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Anti-Salmonella Effects of Pyruvic and Succinic Acid in Combination with Oregano Essential Oil

Meat and Muscle Biology (2019)

A. Purohit Mark D. Harrison M.E. Berrang Rakesh K. Singh Anand Mohan

ObjectivesEffective decontamination approaches will aid in improving safety of poultry products and help processors comply with pathogen performance standards. Increasing consumer demand for clean label and more natural ingredients presents a scope to explore alternative decontamination approaches for meat and food contact surfaces. This study aimed to evaluate the antimicrobial efficacy of combinations of pyruvic acid (PA), succinic acid (SA), and oregano essential oil (EO) against Salmonella Typhimurium in suspensions, cells inoculated on raw chicken, and cells attached to steel.Materials and MethodsMinimum bactericidal concentration (MBC) assays were conducted in Mueller-Hinton broth (5 mL). Bacterial cells were added to broth suspensions of antimicrobial agents or their combinations. A contact time not exceeding 10 s was provided. Surviving bacteria were recovered on tryptic soy agar (TSA). Bacterial inactivation was confirmed by enrichment in D/E broth. Experiment involved completely randomized design with each concentration of organic acid and essential oil being considered as one level. Data were analyzed using 1-way ANOVA. Aqueous solutions of PA, SA, EO, and the mixtures of PA+EO and SA+EO were prepared using 0.05% agar to suspend the essential oil. Skin-on raw chicken breast meat pieces (2.5 cu cm) were used as a substrate to inoculate nalidixic acid (NA) adapted Salmonella cells. Pieces were treated with antimicrobial agents for 30 s by dipping, and surviving Salmonella were recovered using D/E broth on XLT-4 agar with 50 ppm NA. Four different experiments with variable acid and essential oil concentrations were performed and data were analyzed using 1-way ANOVA. Each experiment included an inoculated untreated control. Stainless steel coupons (2 × 5 cm) were used as a substrate for Salmonella attachment. Cells were allowed to grow and attach on coupons submerged in tryptic soy broth for 24 h. Coupons were rinsed to remove planktonic cells. Attached cells remaining on the coupon were dip treated with antimicrobial agents for 5 min. Surviving cells were recovered on TSA. For antimicrobial treatments leading to no cell recovery, additional experiments were performed. The recovery broth was enriched in tryptic soy broth and streaked on TSA to confirm inactivation. Three different experiments were conducted while including their respective inoculated and untreated controls and analyzed using 1-way ANOVA. All experiments were conducted in three replicates.ResultsMBC for was found to be PA (0.5%), SA(3%), EO (0.04%), PA+EO (0.25 + 0.02%), SA+EO (0.25 + 0.02%), respectively. 1% PA + 0.08% EO combination produced the maximum reduction (1.42 ± 0.11 log CFU/cm2) followed by 6% SA + 0.08% EO (1.02 ± 0.08 log CFU/cm2) in Salmonella populations on raw chicken. More than 6 log CFU/coupon of attached Salmonella were inactivated by mixtures of 0.25% PA + 0.02% EO and 1.5% SA + 0.02% EO.ConclusionThe combinations of PA+EO and SA+EO both exhibited strong anti-Salmonella activity in cell suspensions, on cells attached to stainless steel, and were effective in reducing Salmonella populations on raw chicken. Therefore, these antimicrobial combinations merit further research for raw poultry, meat, and other sanitation applications.

Succinic acid

Pyruvic acid

Human decontamination

10.22175/mmb2019.0148

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Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation

Food Chemistry (2004)

A. E. Fatouh Rakesh K. Singh P. Koehler G. A. Mahran A. E. Metwally

Saponification

Specific gravity

Saponification value

Thermal Stability

Chemical Stability

10.1016/j.foodchem.2004.02.031

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Citations (36)

Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation

LWT (2003)

A. E. Fatouh Rakesh K. Singh P. Koehler G. A. Mahran M. A. El-Ghandour

Fraction (chemistry)

10.1016/s0023-6438(03)00044-6

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Citations (32)

Effects of drying on the phenolics content and antioxidant activity of muscadine pomace

LWT (2011)

Tripti Vashisth Rakesh K. Singh Ronald B. Pegg

Pomace

Vacuum drying

10.1016/j.lwt.2011.02.011

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Citations (105)

Supercritical Fluid Extraction of Essential Oil Components from Lemon-Scented Botanicals

LWT (2002)

N.L. Rozzi Winthrop B. Phippen James E. Simon Rakesh K. Singh

Citronellal

Melissa Officinalis

Cymbopogon citratus

Caryophyllene

Geranyl acetate

Supercritical fluid extraction

Citral

10.1006/fstl.2001.0873

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Citations (55)

Characterization of functionally active immobilized carbonic anhydrase purified from sheep blood lysates

Process Biochemistry (2012)

M. Subhosh Chandra Abdül Waheed Rakesh K. Singh

Bicarbonate

Esterase

10.1016/j.procbio.2012.12.010

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Citations (6)

Genetic Variability and Selection Parameters in Table Pea (Pisum sativum L.)

Trends in Biosciences/Trends in biosciences (2014)

Sunil Kr. Katiyar H.C. Singh Ritesh Singh Gangwar M.C. Verma Rakesh K. Singh

An experiment consisting 55 genotypes of table pea (10 parents + 45 F1 derived through 10 parental diallel cross excluding reciprocals) at BNVPG College, Rath(Hamirpur) during rabi, 2007–08. The experiment was conducted in a complete by randomized block design replicated thrice. Each F1 was sown in single row of 5 m long spaced at 45 x 10 cm between and within rows and plant respectively while each parent was planted in two rows with similar spacing. The observations were recorded on 5 randomly chosen plants from each genotype and each replication for days to flowering, days to maturity, plant length, number of pods/plant, pod length, pod width, number of seeds/pod, length of first fruiting inter node, number of first fruiting node, 100 grain weight, green pod yield/plant and yield/plant. The data so generated were analyzed for statistical analysis as usual procedure.

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Rheological and Ultrastructural Properties and Particle Size Distribution of Soymilk as Affected by Processing Methods

International Journal of Food Properties (2010)

Litha Sivanandan Romeo T. Toledo Rakesh K. Singh

Soymilk was prepared from boiled and unboiled comminuted suspensions of dehulled soybean and water using pressurized homogenization (one pass and two pass). Particle size showed significant differences between soymilks homogenized by one pass and two pass. Apparent viscosities and total solid contents showed significant differences between boiled and unboiled treatments. Soymilks exhibited pseudoplastic and thixotropic behavior and Arrhenius model was fitted to express temperature dependence of apparent viscosity. Microscopic images showed hydrated, separated, uniformly distributed, and homogeneous particles in boiled two-pass soymilk as they were disrupted easily and it was selected as the best treatment for processing soymilk containing all of the soybean solids.

Thixotropy

Homogenization

Shear thinning

Apparent viscosity

10.1080/10942910902716943

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Citations (22)

Health System Economic Burden in Patients with CKD: Insights from the Klinrisk Model

Journal of the American Society of Nephrology (2024)

Navdeep Tangri Rakesh K. Singh Keith A. Betts Yuxian Du Sophie Gao

10.1681/asn.20246mmbn91y

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