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Inactivation kinetics of Escherichia coli K12 inoculated in blueberry, grapefruit, cantaloupe, and watermelon juices were evaluated at isothermal temperatures of 52 to 62 °C using thermal death time disks. Juices had variations in titratable acidity, pH, viscosity, and total soluble solids. Survival curves were described by Weibull and linear models, where D‐ and z‐values were determined using the first‐order model. D‐values in watermelon, cantaloupe, blueberry and grapefruit juices, were 6.57–0.64 min, 4.55–0.44 min, 3.94–0.27 min, and 3.03–0.24 min, respectively. The z‐values of E. coli K12 in tested fruit juices ranged from 5.33 to 5.89 °C. While there were no significant differences in the z‐values, the D‐values varied significantly. According to the results obtained, pH and heating temperature dramatically affect the thermal resistance of E. coli K12 under tested conditions. These findings offer a basis for developing predictive models for E. coli inactivation in fruit juices. Practical applications: Thermal death time (TDT) kinetics is extremely useful in ensuring microbial safety of fruit juices. The D‐ and z‐values calculated in this study can contribute to developing predictive models for inactivating E. coli in fruit juices with varied physicochemical attributes. Furthermore, the data and models can be used for optimization of pasteurization processes and regulatory compliance. TDT studies provide the scientific basis for process calculations and help juice manufacturers comply with regulatory requirements. Also, TDT studies help determine the minimal thermal treatments needed to inhibit spoilage organisms, ensuring the juice remains safe and palatable for longer periods. This research will help scientists understand the thermal resistance of E. coli in various fruit juice matrices. [ABSTRACT FROM AUTHOR]

The development of cayenne pepper varieties can be optimized by multiple crossings, transgressive segregant selection based on the selection index, and identification of potential anthocyanins. The study objectives were (1) to develop a transgressive segregation index, and (2) to select transgressive segregation cayenne peppers with high productivity and anthocyanins from F3 multiple cross-generation. The study conducted two experiments at the experimental field, Hasanuddin University, from November 2022 to November 2023. The first experiment implemented an augmented design with a randomized complete block design (RCBD) as an environmental design. The genotypes as treatment consisted of two types: 110 lines of cayenne pepper were not repeated, and the 4 older chili varieties as controls were repeated in each block. All genotypes were categorized and divided into five blocks. The second experiment was the validation of the first trial. There were 13 genotypes tested with RCBD design one factor and repeated three times. Based on the study, developing a semiobjective-based selection index with canopy width, fruit weight, and yield was an innovative and effective approach to selecting F3 transgressive segregants of cayenne pepper. High-yielding transgressive lines were identified as G3-2-7-3, G2.6.9-10, G5-12-1-8, and G4.5.2-12. The G3-2-7-3 line was suggested due to its high yield potential and anthocyanin content. However, the anthocyanin content must be examined more deeply, such as using an omics approach. Nevertheless, these lines are still recommended to be continued in yield testing or crossing to produce hybrid lines that have high yield potential and anthocyanin content. [ABSTRACT FROM AUTHOR]

ABSTRACT: Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of a 4-strain Salmonella cocktail and a 3-strain Campylobacter cocktail in chicken livers separately at temperatures ranging from 55.0 to 62.5°C. Inoculated livers were sealed in aluminum cells and immersed in a water bath. The decimal reduction time (D-values) of Salmonella in chicken livers were 9.01, 2.36, 0.82, and 0.23 min at 55.0, 57.5, 60.0, and 62.5°C, respectively. The D-values of Campylobacter ranged from 2.22 min at 55.0°C to 0.19 min at 60.0°C. Salmonella and Campylobacter had similar z-values in chicken livers of 4.8 and 4.6°C, respectively. Chicken livers can be heated to internal temperatures of 70.0 to 73.9°C for at least 1.6 to 0.2 s to achieve a 7-log reduction of Salmonella. Validation tests demonstrated that heating chicken livers to internal temperatures of 70.0 to 73.9°C for 2 to 0 s resulted in a reduction of Salmonella exceeding 7 logs. Collectively, these data show that Salmonella exhibits higher heat resistance than Campylobacter in chicken livers. Therefore, Salmonella could be considered as the target pathogen when designing thermal treatments or cooking instructions for liver products. These findings will aid in designing effective thermal processing for both industrial and home cooking to eliminate Salmonella and Campylobacter, ensuring consumer safety when consuming chicken liver products.

The development of cayenne pepper varieties can be optimized by multiple crossings, transgressive segregant selection based on the selection index, and identification of potential anthocyanins. The study objectives were (1) to develop a transgressive segregation index, and (2) to select transgressive segregation cayenne peppers with high productivity and anthocyanins from F3 multiple cross-generation. The study conducted two experiments at the experimental field, Hasanuddin University, from November 2022 to November 2023. The first experiment implemented an augmented design with a randomized complete block design (RCBD) as an environmental design. The genotypes as treatment consisted of two types: 110 lines of cayenne pepper were not repeated, and the 4 older chili varieties as controls were repeated in each block. All genotypes were categorized and divided into five blocks. The second experiment was the validation of the first trial. There were 13 genotypes tested with RCBD design one factor and repeated three times. Based on the study, developing a semi-objective-based selection index with canopy width, fruit weight, and yield was an innovative and effective approach to selecting F3 transgressive segregants of cayenne pepper. High-yielding transgressive lines were identified as G3-2-7-3, G2.6.9–10, G5-12–1-8, and G4.5.2–12. The G3-2-7-3 line was suggested due to its high yield potential and anthocyanin content. However, the anthocyanin content must be examined more deeply, such as using an omics approach. Nevertheless, these lines are still recommended to be continued in yield testing or crossing to produce hybrid lines that have high yield potential and anthocyanin content.

A detailed spatial-temporal analysis of the seismic activity in and around the Lake Van region was performed using several seismotectonic parameters such as b-value, Z-value, relative intensity (RI), pattern informatics (PI), and Coulomb stress changes. Correlations between these parameters were analyzed to estimate and forecast potential seismic hazards in the Lake Van region. Particular attention was paid to the parts of the study region that exhibited smaller b-values, higher Z-values, and high-stress changes at the beginning of 2022 and to the locations of earthquake hotspots determined from the composite earthquake forecast map for 2022-2032, i.e., Muradiye, Çaldıran, Özalp, Erçek, Van city center and Gevaş covering the faults of Çaldıran, Yeniköşk, Erciş, Malazgirt and the fault zones of Saray and Van. To provide more accurate interpretations regarding potential earthquake occurrences in the near future, the seismotectonic parameters analyzed in the scope of this study were compared with the corresponding seismological, geological, geodetical, and geochemical variables reported in the literature. This comparison showed that, firstly, our results are consistent with those reported in previous studies, and, secondly, all these variables should be interpreted in combination to correctly assess strong earthquake hazards. Furthermore, this type of multiple-parameter analysis may be important for the description of seismic, tectonic, and structural characteristics of the nature of the crust. Our findings show that almost all seismotectonic parameters indicative of anomaly regions, i.e., lower b-values, higher Z-values, high-stress distribution, and hotspots, were recorded in the same parts of the study region. Thus, the anomaly regions detected at the beginning of 2019 and between 2022 and 2032 may be considered to be potential zones of future great earthquakes. To summarize, the correlations among these variables may provide accurate information for assessing and forecasting earthquake hazards in this region. [ABSTRACT FROM AUTHOR]

A yeast, isolated from grape juice concentrate by a grape juice processing company in central Washington, was subjected to thermal processing in 52° Brix grape juice concentrate, commercial grape juice, and Yeast-Mold (YM) medium to determine D-values and z-values in the search for an effective means of control. At 50 ℃ in grape juice concentrate the D-value was 33.44 minutes, dropping rapidly as the temperature increased to 52.5 ℃, 55 ℃, 57.5 ℃, and 60 ℃. From this data, a z-value was determined to be 4.38 ℃. Grape juice and YM broth were similarly tested. Commercial grape juice at 45 ℃, 47 ℃, and 50 ℃ showed D-values of 9.80, 7.68, and 1.42, respectively, resulting in a z-value of 5.69 ℃. The isolate heat treated in YM broth at 40 ℃, 45 ℃, 46 ℃, 47.5 ℃, and 50 ℃ showed no effect at 40 ℃ but at higher temperatures, with a D-value of 2.28 at 45 ℃, 1.61 at 46 ℃, 1.05 at 47.5 ℃, and with a z-value of 7.46 ℃. This data suggests that an increase in the concentration of sugars in the environment has a protective effect on the yeast against elevated temperatures. Even so, pasteurization at 90 ℃ for thirty seconds appears to be an effective means of control for the yeast investigated. A yeast with the identical colony and cell morphology was isolated from 52° Brix grape juice concentrate from the same grape juice processing company. Both isolates were subjected to 28S DNA sequencing and FAME analysis for identification and determined to be Zygosaccharomyces rouxii, a known problem yeast in the grape juice and wine-making industry, to this point unknown in the central Washington region.

Background: Cronobacter sspecies are the most significant foodborne pathogen in infant milk formula (IMF). These pathogens have been incriminated in severe forms of neonatal meningitis, sepsis, and necrotizing enterocolitis with a high mortality rate. Aim: This study was performed to elucidate the effect of heat stress on Cronobacter spp. (C. sakazakii and C. pulveris) in reconstituted IMF (RIMF). Methods: The reconstituted formula was inoculated with five C. sakazakii isolates and four C. pulveris isolates separately. The nine isolates of Cronobacter spp. were heated in RIMF at 48°C, 52°C, 56°C, 60°C, 64°C, and 66°C. The D- and z-values were determined by using linear regression analysis. Results: The D-values of all isolates of C. sakazakii (CS1, CS3, CS4, CS5, and CS6) at 48°C, 52°C, 56°C, 60°C, 64°C, and 66°C were in the ranges 7.29-23.47, 2.77-15.50, 0.62-1.04, 0.62-1.02, 0.62-1.00, 0.62-1.00 minutes, respectively; while, the z-values extended from 2.50°C to 4.28°C. The D- values of C. pulveris isolates (CP1, CP2, CP3, CP4) were in the ranges 7.60-22.32, 1.42-8.45, 0.62-1.08, 0.62-0.78, 0.62-0.78, 0.62-0.79 minutes at 48°C, 52°C, 56°C, 60°C, 64°C, 66°C, respectively and the calculated z-values ranged from 3.33°C to 4.89°C. Conclusion: This study may contribute to improving the understanding of the behavior of C. sakazakii and C. pulveris isolates in RIMF at various heat stress temperatures and may participate in the effective control of these pathogens in infant food production. [ABSTRACT FROM AUTHOR]

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In this study, earthquakes with magnitudes above 3.0 on the Richter scale in southwest China from 1900 to 2013 are taken as research objects. The spatio-temporal migration characteristics of seismic activity in the area of concern are studied by using geostatistics method to explore the rules of seismic activity. From the perspective of geostatistics and based on z-value, eight major seismic zones in southwest China were studied zone-wise by using the geostatistics tool ArcGIS and the seismic analysis tool ZMAP to explore the spatial and temporal migration characteristics of earthquakes. It was found that each seismic zone had its own quiet period with relatively inactive seismic activity. Simultaneously, through the study of the time-varying characteristics of the seismic belt, it was found that the time-varying regularity of the seismic frequency of the fault belt with the same or related geological structure background is roughly consistent. In conclusion, the seismic activity in southwest China will still be active in the future.

Adaptive multiple testing with covariates is an important research direction that has gained major attention in recent years. It has been widely recognised that leveraging side information provided by auxiliary covariates can improve the power of false discovery rate (FDR) procedures. Currently, most such procedures are devised with p‐values as their main statistics. However, for two‐sided hypotheses, the usual data processing step that transforms the primary statistics, known as z‐values, into p‐values not only leads to a loss of information carried by the main statistics, but can also undermine the ability of the covariates to assist with the FDR inference. We develop a z‐value based covariate‐adaptive (ZAP) methodology that operates on the intact structural information encoded jointly by the z‐values and covariates. It seeks to emulate the oracle z‐value procedure via a working model, and its rejection regions significantly depart from those of the p‐value adaptive testing approaches. The key strength of ZAP is that the FDR control is guaranteed with minimal assumptions, even when the working model is misspecified. We demonstrate the state‐of‐the‐art performance of ZAP using both simulated and real data, which shows that the efficiency gain can be substantial in comparison with p‐value‐based methods. Our methodology is implemented in the R package zap. [ABSTRACT FROM AUTHOR]

The objective of this study was to identify a suitable surrogate for E. coli O157:H7 strain 19685/91 and O113:H21 strain TS18/08, by assessing their thermal resistance at temperatures of 60 °C, 65 °C, and 72 °C in strawberry nectar. The influence of the matrix and the research methodology on the decimal reduction time (D-value) was investigated. Thermal kinetics and safety assessment demonstrated that E. coli ATCC 8739 is a suitable surrogate. The study demonstrated that the presence of fruit particles in the nectar increased thermal resistance of the tested strains. Variations in D-values were observed depending on the research method employed, with D-values in glass capillaries were up to 6.6 times lower compared to larger sample volumes. Encapsulation of E. coli ATCC 8739 exhibited high efficiency of 90.25 ± 0.26% and maintained stable viable counts after 26 days of storage in strawberry nectar at 4 °C. There were no significant differences in thermal resistance between surrogates directly inoculated into strawberry nectar and those encapsulated in alginate beads. Additionally, the encapsulated strains did not migrate outside the beads. Therefore, encapsulated E. coli ATCC 8739 in alginate beads can be effectively utilized in industrial settings to validate thermal treatments as a reliable and safe method. • E. coli ATCC 8739 is a suitable surrogate for selected EHEC strains. • Bacteria encapsulation is an effective and safe method of validating heat treatment. • The thermal resistance testing method influences the obtained results. • Dry mass of nectar influences the thermal resistance of inoculated bacteria. [ABSTRACT FROM AUTHOR]

Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of a 4-strain Salmonella cocktail and a 3-strain Campylobacter cocktail in chicken livers separately at temperatures ranging from 55.0 to 62.5°C. Inoculated livers were sealed in aluminum cells and immersed in a water bath. The decimal reduction time (D -values) of Salmonella in chicken livers were 9.01, 2.36, 0.82, and 0.23 min at 55.0, 57.5, 60.0, and 62.5°C, respectively. The D -values of Campylobacter ranged from 2.22 min at 55.0°C to 0.19 min at 60.0°C. Salmonella and Campylobacter had similar z -values in chicken livers of 4.8 and 4.6°C, respectively. Chicken livers can be heated to internal temperatures of 70.0 to 73.9°C for at least 1.6 to 0.2 s to achieve a 7-log reduction of Salmonella. Validation tests demonstrated that heating chicken livers to internal temperatures of 70.0 to 73.9°C for 2 to 0 s resulted in a reduction of Salmonella exceeding 7 logs. Collectively, these data show that Salmonella exhibits higher heat resistance than Campylobacter in chicken livers. Therefore, Salmonella could be considered as the target pathogen when designing thermal treatments or cooking instructions for liver products. These findings will aid in designing effective thermal processing for both industrial and home cooking to eliminate Salmonella and Campylobacter , ensuring consumer safety when consuming chicken liver products. [ABSTRACT FROM AUTHOR]

The main objective of this work is to make detailed region-time-magnitude analyses by describing the statistical behaviours of earthquakes in the Central Anatolian Region of Turkey. In this scope, several seismic and tectonic parameters such as Mcomp, b-value, Dc-value, Z-value, recurrence times and annual probabilities were evaluated. For the analyses, a homogeneous catalogue including 10,146 earthquakes with 1.0 ≤ Md ≤ 5.7 between 30 July 1975 and 29 December 2018 was used and spatio-temporal changes of earthquake behaviours were mapped for the beginning of 2019. Earthquake magnitudes varied from 1.9 to 3.0 on average, and hence Mcomp was considered to be 2.6. The b-value was calculated as 1.26 ± 0.07, and this relatively large value indicates that small-magnitude events are dominant. The Dc-value was computed as 1.31 ± 0.03. This small value means that distances between epicentres approach the diameter of the cluster, and seismic activity is more clustered at smaller scales or in larger regions. The spatio-temporal analyses of recurrence times suggest that the Central Anatolian Region has an intermediate/long-term earthquake hazard in comparison to occurrences of strong earthquakes in the short term. Several anomaly regions of a small b-value and a large Z-value were found in and around the Tuzgölü Fault Zone, Central Anatolian Fault Zone, Salanda fault and Niğde fault at the beginning of 2019. Thus, a combination of the regions with a lower b-value, a higher Z-value and also moderate recurrence times may give significant clues for the future possible earthquakes, and detected regions may be thought to be the most likely areas for strong/large events in the Central Anatolian Region. [ABSTRACT FROM AUTHOR]

Aichi virus (AiV) that results in gastroenteritis worldwide, is spread through contaminated shellfish and water. The resistance/tolerance of AiV to common inactivation processes along with the absence of commercially available vaccines makes it necessary to study its thermal inactivation kinetics. This research evaluated the heat inactivation of AiV in cell‐culture media using 2‐ml sterile glass vials by the linear and Weibull models. Heat treatments of AiV titers of 7 log plaque forming units (PFU)/ml were conducted thrice in a water‐bath at 50, 54, and 58 °C for up to 90 min. Plaque assays for each dilution in duplicate were used to determine infectious virus titers. Linear model D‐values for AiV at 50 ± 1 °C (± = standard error) (come‐up time = 68 s), 54 ± 0.7 °C (130 s), and 58 ± 0.6°C (251 s) were 43.3 ± 4.23 (R2 = 0.40, RMSE = 0.56), 5.69 ± 0.28 (R2 = 0.80, RMSE = 0.43), and 1.20 ± 0.63 min (R2 = 0.69, RMSE = 0.39), respectively, and the linear model z‐value was 5.14 ± 0.39°C (R2 = 0.99, RMSE = 0.08). For the same temperatures, the Weibull model td = 1 values were 20.98 ± 8.8 (R2 = 0.62, RMSE = 0.46, α (scale parameter) = 2.30, β (shape parameter) = 0.38), 3.84 ± 0.69 (R2 = 0.85, RMSE = 0.38, α = 1.08, β = 0.66), and 0.87 ± 0.10 min (R2 = 0.80, RMSE = 0.32, α = 0.22, β = 0.61), respectively and the z‐value (using Td = 1) was 5.79 ± 0.22 °C (R2 = 1.0, RMSE = 0.03). A better fit was obtained with the Weibull model for log reductions versus time with higher R2 and lower RMSE values. Application of AiV inactivation parameters can help reduce the risk of AiV outbreaks. [ABSTRACT FROM AUTHOR]

Heat resistance, D- and z-values of five Salmonella enterica strains, namely S. Senftenberg LTH 5703, S. Typhimurium ATCC 13311 and ATCC 14028, S. Saintpaul LTH 6494, and S. Enteritidis ATCC 13076, as well as of a Salmonella cocktail and three potential surrogate strains were investigated in phosphate buffered saline and strawberry nectar (12° Brix). Thermal inactivation was performed at 60 °C, 65 °C, and 72 °C. Moreover, the influence of pre-incubation under stressful environmental conditions on the heat resistance was tested. The results identified Escherichia coli ATCC 11229 as a suitable surrogate candidate for Salmonella strains, as its calculated D-values in both matrices were higher or statistically the same than those of the examined pathogens. The safety analysis showed no virulence factors that could classify E. coli ATCC 11229 as a pathogen. Furthermore, the results show significant differences in D-values of all strains in different matrices, which indicates a clear influence of the environment on heat resistance of bacteria. The pre-incubation under stress conditions had no significant effect on the heat resistance of E. coli ATCC 11229. However, further research is needed to explore the influence of stress conditions and duration on bacterial heat resistance. • E. coli ATCC 11229 is a suitable surrogate for selected Salmonella strains. • Thermal resistance of Salmonella cocktail corresponds to that of individual strains. • Bacterial heat resistance differs in strawberry nectar and neutral environment. • Pre-incubation of E. coli ATCC 11229 under stress does not induce cross-protection. [ABSTRACT FROM AUTHOR]

Subterranean environments are poorly known regarding many ecological aspects, such as community structure and its response to different disturbances. To estimate the effects of ground area lost in a limestone cave community in Southeastern Brazil, the invertebrate fauna was sampled before 76% of the cave floor was submerged by the filling of a hydroeletric power plant reservoir. Then, a 2-year monitoring was conducted. A species-area curve based on empiric data was constructed and the z-value of the species-area equation was calculated, what allowed estimating the expected cave richness after flooding comparing with data obtained during the monitoring. The results support the species-area relationship hypothesis; the cave community showed a drastic reduction of richness after losing area. Furthermore, it was also possible to estimate the species richness using the species-area equation. Moreover, the cave community showed a high temporal beta diversity when comparing the community sampled before and after the inundation; this pattern becomed less pronunciated over time. A high z-value (z = 0.58) was found for the cave species-area equation, indicating that subterranean communities are even more damaged by area loss than other environments probably due to the reduced mobility of cave invertebrates and the physical isolation of this environment. The present study highlighted that area loss resulted in a drastic reduction of cave richness. Additionally, it became evident that whenever possible studies should consider the original condition of a cave community and their responses after disturbances. Such strategy is critically important for conservation purposes.

Questions: Which environmental factors influence fine‐grain beta diversity of vegetation and do they vary among taxonomic groups? Location: Palaearctic biogeographic realm. Methods: We extracted 4,654 nested‐plot series with at least four different grain sizes between 0.0001 m² and 1,024 m² from the GrassPlot database, covering a wide range of different grassland and other open habitat types. We derived extensive environmental and structural information for these series. For each series and four taxonomic groups (vascular plants, bryophytes, lichens, all), we calculated the slope parameter (z‐value) of the power law species–area relationship (SAR), as a beta diversity measure. We tested whether z‐values differed among taxonomic groups and with respect to biogeographic gradients (latitude, elevation, macroclimate), ecological (site) characteristics (several stress–productivity, disturbance and heterogeneity measures, including land use) and alpha diversity (c‐value of the power law SAR). Results: Mean z‐values were highest for lichens, intermediate for vascular plants and lowest for bryophytes. Bivariate regressions of z‐values against environmental variables had rather low predictive power (mean R² = 0.07 for vascular plants, less for other taxa). For vascular plants, the strongest predictors of z‐values were herb layer cover (negative), elevation (positive), rock and stone cover (positive) and the c‐value (U‐shaped). All tested metrics related to land use (fertilization, livestock grazing, mowing, burning, decrease in naturalness) led to a decrease in z‐values. Other predictors had little or no impact on z‐values. The patterns for bryophytes, lichens and all taxa combined were similar but weaker than those for vascular plants. Conclusions: We conclude that productivity has negative and heterogeneity positive effects on z‐values, while the effect of disturbance varies depending on type and intensity. These patterns and the differences among taxonomic groups can be explained via the effects of these drivers on the mean occupancy of species, which is mathematically linked to beta diversity.We analysed fine‐grain beta diversity of grasslands and other open habitats in the Palaearctic using 4,654 nested‐plot series and the z‐values of power‐law species–area relationships. Mean z‐values were highest for lichens, intermediate for vascular plants and lowest for bryophytes. The strongest environmental predictors of z‐values were herb layer cover (negative), elevation (positive), rock and stone cover (positive) and the c‐value (U‐shaped). In a conceptual figure, we summarize the resulting hypotheses how different predictors could influence z‐values via mean occupancy. [ABSTRACT FROM AUTHOR]

Questions: Species–area relationships (SARs) are fundamental for understanding biodiversity patterns and are generally well described by a power law with a constant exponent z. However, z‐values sometimes vary across spatial scales. We asked whether there is a general scale dependence of z‐values at fine spatial grains and which potential drivers influence it. Location: Palaearctic biogeographic realm. Methods: We used 6,696 nested‐plot series of vascular plants, bryophytes and lichens from the GrassPlot database with two or more grain sizes, ranging from 0.0001 m² to 1,024 m² and covering diverse open habitats. The plots were recorded with two widespread sampling approaches (rooted presence = species “rooting” inside the plot; shoot presence = species with aerial parts inside). Using Generalized Additive Models, we tested for scale dependence of z‐values by evaluating if the z‐values differ with gran size and tested for differences between the sampling approaches. The response shapes of z‐values to grain were classified by fitting Generalized Linear Models with logit link to each series. We tested whether the grain size where the maximum z‐value occurred is driven by taxonomic group, biogeographic or ecological variables. Results: For rooted presence, we found a strong monotonous increase of z‐values with grain sizes for all grain sizes below 1 m². For shoot presence, the scale dependence was much weaker, with hump‐shaped curves prevailing. Among the environmental variables studied, latitude, vegetation type, naturalness and land use had strong effects, with z‐values of secondary peaking at smaller grain sizes. Conclusions: The overall weak scale dependence of z‐values underlines that the power function generally is appropriate to describe SARs within the studied grain sizes in continuous open vegetation, if recorded with the shoot presence method. When clear peaks of z‐values occur, this can be seen as an expression of granularity of species composition, partly driven by abiotic environment.Fine‐grain species‐area relationships can be well described with the power function, but at closer look the exponent z (a measure of multiplicative beta diversity) might vary across scales. Using nearly 7,000 nested‐plot series from Palaearctic open habitats, we found that for rooted presence sampling z strongly increases from 1 m² towards smallest grains, whereas for shoot presence sampling there is typically a weak peak somewhere below 1 m². Peak position was mainly influenced by taxonomic group, latitude and naturalness. [ABSTRACT FROM AUTHOR]

Aims: To quantify how fine-grain (within-plot) beta diversity differs among biomes and vegetation types. Study area: Palaearctic biogeographic realm. Methods: We extracted 4,654 nested-plot series with at least four different grain sizes between 0.0001 m² and 1,024 m² from the GrassPlot database spanning broad geographic and ecological gradients. Next, we calculated the slope parameter (z-value) of the power-law species-area relationship (SAR) to use as a measure of multiplicative beta diversity. We did this separately for vascular plants, bryophytes and lichens and for the three groups combined (complete vegetation). We then tested whether z-values differed between biomes, ecological-physiognomic vegetation types at coarse and fine levels and phytosociological classes. Results: We found that z-values varied significantly among biomes and vegetation types. The explanatory power of area for species richness was highest for vascular plants, followed by complete vegetation, bryophytes and lichens. Within each species group, the explained variance increased with typological resolution. In vascular plants, adjusted R2 was 0.14 for biomes, but reached 0.50 for phytosociological classes. Among the biomes, mean z-values were particularly high in the Subtropics with winter rain (Mediterranean biome) and the Dry tropics and subtropics. Natural grasslands had higher z-values than secondary grasslands. Alpine and Mediterranean vegetation types had particularly high z-values whereas managed grasslands with benign soil and climate conditions and saline communities were characterised by particularly low z-values. Conclusions: In this study relating fine-grain beta diversity to typological units, we found distinct patterns. As we explain in a conceptual figure, these can be related to ultimate drivers, such as productivity, stress and disturbance, which can influence z-values via multiple pathways. The provided means, medians and quantiles of z-values for a wide range of typological entities provide benchmarks for local to continental studies, while calling for additional data from under-represented units. [ABSTRACT FROM AUTHOR]

Background: The present study aimed to determine the accuracy (Z‐value) of non‐invasive prenatal testing (NIPT) results for sex chromosome aneuploidy (SCA) in routine clinical practice. Methods: Among a cohort of 12505 pregnant females, maternal plasma samples collected from our hospital were utilized for SCA analysis by NIPT detection. The positive samples were validated through an invasive procedure and karyotyping analysis. The predictive value from positive samples in sex chromosomes was compared to analyze the accuracy of the Z‐value. Results: There were 65 females with sex chromosome abnormalities within 12,505 pregnant females in the NIPT detection, which was validated by karyotype analysis of amniotic fluid puncture through sequencing, as well as bioinformatics analysis, with 18 true‐positive samples. The true‐positive results with 45,X, 47,XXY, 47,XXX and 47,XYY karyotypes predicted by NIPT were 14.29%, 50.00%, 66.67% and 71.43%, respectively. Among sex chromosome cases, the findings indicated that positive NIPT results with Z ≥ 9 show a higher accuracy. Conclusions: The findings of the present study demonstrate that the positive predictive value of NIPT for sex chromosome abnormalities is distinctive. The positive predictive value was highest for 47,XYY and lowest for 45,X. Additionally, the Z‐value results are considered to be correlated with the accuracy of NIPT, although further studies need to be made. [ABSTRACT FROM AUTHOR]

The principal aim of this study is to make a general assessment of the regional and temporal behaviors of the seismicity in the Marmara region of Turkey. For this purpose, the well-known spatio-temporal tools such as Mc-value, b-value, Dc-value, Z-value, recurrence period and annual probability were evaluated. The data catalog is homogeneous for local magnitude, ML, and includes 18,662 events with 0.4≤ML≤5.7 between 2000 and 2020. Earthquake magnitudes change between 1.5 and 3.0 and hence, Mc-value was taken as 2.7. b-value was calculated as 1.14±0.07 and the earthquakes with small magnitude can be effective on this relatively large value. Dc-value was estimated as 1.57±0.03 with a scale invariance from 5.03 to 87.64 km. This moderate value means that distance between the epicenters approaches the diameter of cluster and, earthquake activity is more clustered in larger areas or at smaller scales. Time-magnitude estimations of annual probability and recurrence period indicate that the Marmara region has an intermediate/long terms hazard for the occurrence of strong/large earthquakes. Anomaly regions with low 6-value and large Z-value observed at the beginning of 2019 can be considered as the most likely regions for strong/large earthquake occurrences in the next. As a remarkable fact, a correlation and combined interpretation of these seismotectonic parameters may supply a preliminary and essential perspective in the seismic hazard for strong/large earthquake occurrences in the Marmara region of Turkey in the intermediate/long terms. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the decimal reduction times (D) and the thermal resistance parameter (z) values of relevant foodborne pathogens linked with fruit juice consumption - namely Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes. Cocktails of different strains of the same bacterial species were prepared and thereafter subjected to thermal inactivation studies at 50, 53, 55, 57, and 60 °C heating temperatures in orange juice. Survivor populations were determined by surface-plating onto a non-selective medium, after which the inactivation behavior and kinetic parameters were determined. Results showed that for all tested organisms, the D-values significantly (P < 0.05) decreased with increasing heating temperature. In all heating temperatures, E. coli O157:H7 exhibited the significantly greatest heat resistance, with D-values ranging from 324.60 s to 95.12 s. At 50 °C, L. monocytogenes (D-values 152.32 s to 11.84 s) was significantly more resistant than S. enterica (D-values 106.55 s to 19.29 s). At higher heating temperatures, the D-values of S. enterica and L. monocytogenes were not significantly different (P > 0.05). The calculated z-values significantly varied across the test organisms, which ranged from 9.40 °C (L. monocytogenes) to 18.78 °C (E. coli O157:H7). These results may be used in the establishment of new, and validation of existing, thermal process schedules to ensure safety against the test pathogens. [ABSTRACT FROM AUTHOR]

Ohmic heating (OH) is a novel method of heating various food materials efficiently, instantly and volumetrically. The quick and volumetric heating during OH results in efficient enzyme and microbial inactivation. Thus, OH can be used as an efficient alternative to the conventional thermal processing method. OH has been applied to various food materials, which include fruits and vegetable products, milk, meat, seafood etc. Inactivation of quality degrading enzymes and spoilage causing microbes to a desired safe level is the prime objective of thermal processing of food, which can be easily achieved by OH process. In addition to the thermal effects, OH also has some non-thermal effects on microbial and enzyme activities due to the presence of electric current during heating. However, these non-thermal effects of OH are possible only in enzymes containing prosthetic metallic groups such as, Cu in PPO, Fe in lipoxygenase, Zn and Mg in alkaline phosphatase. Various models such as First order, Bi-phasic and Lumry–Eyring mechanism have been reported in literature for the enzyme inactivation by OH. Enzyme inactivation has been found to increase with increasing electric field strength (V/cm) during the OH process. The spoilage causing microorganisms can also be inactivated efficiently by OH as compared to conventional heating. Higher voltage gradients enhance the non-thermal effects of OH on microbial reduction by resulting in the higher electroporation. The frequency of the electric current also plays an important role in microbial reduction. Various components present in food such as fat, sugar and acid content affect the electrochemical properties of food material, thus affect the performance of OH in reducing the microbial load. • Enzyme and microbial inactivation during conventional and OH have been compared. • Non thermal effects of OH on the enzymes and microbial activity have been explained. • Effects of composition and ingredients on enzyme and microbial inactivation during OH. • Electroporation due to OH causes higher microbial cell damage than thermal treatment. [ABSTRACT FROM AUTHOR]

Far-ultraviolet C (UVC) light has demonstrated its ability to inactivate microbes on surfaces. However, the factors influencing the efficacy of far-UVC surface disinfection remain unclear. This study aimed to explore the effects of material properties on far-UVC disinfection of bioaerosols (represented by Escherichia coli (E. coli)) deposited on surfaces. The susceptibility constants (Z-values) of E. coli on 14 common materials were measured and analyzed. Additionally, five possible influencing factors (roughness, pores, electrostatic charge, wetness, and temperature) related to surface properties were investigated by control experiments. The results show that far-UVC light effectively disinfected E. coli on the 14 materials, with disinfection efficiencies ranging from 69.1% to 98.9% under a dose of 100.8 J/m2. Surface roughness and electrostatic charges had negligible influence on far-UVC disinfection of E. coli on surfaces. However, for porous materials, pore sizes larger than the E. coli size resulted in lower Z-values. Higher surface wetness decreased both the Z-value and natural decay rate. Meanwhile, a higher surface temperature of 40 °C resulted in a higher Z-value and natural decay rate. The results can improve our understanding of far-UVC disinfection of microbes on surfaces, and the database can be used for numerical models. [Display omitted] • A deposition loading method was used to achieve E. coli even spreading on surfaces. • The Z-values of E. coli on 14 common materials under far-UVC light was measured. • Five factors affecting UV surface disinfection were studied by control experiments. [ABSTRACT FROM AUTHOR]

The spatiotemporal evolution of seismic activity is presented for a broad region surrounding the focal areas of the 2021 M 7.3 and 2022 M 7.4 Fukushima-Oki earthquakes, which occurred within the subducting slab off the Pacific coast of Fukushima Prefecture, northeastern Japan. This study investigates the spatiotemporal variations in seismic activity during the periods before the 2021 M 7.3 earthquake, between the 2021 M 7.3 and 2022 M 7.4 earthquakes, and after the 2022 M 7.4 earthquake using the b -value of the Gutenberg–Richter relation, the aftershock decay rate (p -value), and changes in the seismicity rate (Z -value). The study area is also divided into two depth sections to investigate the depth variations in these seismicity parameters relative to the plate interface. The b -values in the deeper section (intraslab) are generally lower than those in the shallower section (around the plate interface) throughout the entire analysis period, including the hypocentral areas of the M 7.3 and M 7.4 earthquakes. The aftershock decay rates for the M 7.3 and M 7.4 earthquakes also show depth-dependent characteristics, with a slower decay rate (p < 1.0) at many grid nodes in the deeper section than in the shallower section. Furthermore, seismic quiescence was noted in the hypocentral area of the M 7.3 earthquake about two years before the occurrence of this mainshock. The locations of the M 7.3 and M 7.4 earthquakes around the down-dip edge of the slip area of the 2011 M 9.0 Tohoku earthquake suggests that the variations in seismic activity detected in this study mainly reflect stress increases due to the coseismic slip and postseismic deformation of this great earthquake. The present study suggests that the effect of viscoelastic relaxation is a dominant factor in the deeper section. Furthermore, the variations in seismicity may also reflect heterogeneous structures within the slab. • b -values in the subducting slab are mostly lower than those at the plate interface. • p -values in the subducting slab are mostly lower than those at the plate interface. • Seismic quiescence was noted in the hypocentral area of the M 7.3 earthquake. [ABSTRACT FROM AUTHOR]

In this study, a statistical analysis is carried out to reveal the current earthquake potential in the Eastern Anatolia region of Turkey. For this purpose, a space-time assessing based on the recent changes in Gutenberg-Richter b-value, seismic quiescence Z-value, cumulative moment, annual probability and recurrence time of earthquakes is achieved. Temporal variation of b-value indicates that average b-value decreased from 1.25±0.02 between 2002 and 2010 to 1.08±0.02 between 2011 and 2015. A clear quiescence in the seismic moment in recent years may be a clue foretelling the occurrence of an intense event. Annual probability of the earthquakes between 3.5 and 4.0 magnitude levels exhibits a value equal to and larger than 30. Recurrence time of the earthquakes has a value between 2.0 and 3.0 years for magnitude level of 6.0, and a value between 6.0 and 7.0 years for magnitude level of 7.0. A significant decrease in b-value and clear quiescence anomalies in Z-value at the beginning of 2015 are observed in the several same regions. These areas cover the Central Anatolia Fault Zone, Malatya and Ovacık faults, the southeastern part of the Eastern Anatolia Fault Zone, and the junction of the Eastern Anatolia and Dead Sea Fault Zones. In these anomaly regions, a decreasing trend in b-value may be an indicator of stress increases and an increasing trend in Z-value may show the quiescence areas before the next earthquake occurrences. As a remarkable fact, these areas in the Eastern Anatolia region may be interpreted as one of the most likely locations for the major earthquakes in the future.

The purpose of this work was to determine the effect of previously designed test cell thickness and environmental heating temperature on the accuracy of estimated D- and z- values in low-moisture foods. The D- and z-values of Clostridium sporogenes were determined isothermally by 1-step and 2-step regression methods. The more accurate D- and z-values were obtained by 1-step regression compared with 2-step regression. The non-isothermal and 1-step estimation method was applied to determine the microbial inactivation parameters of Clostridium sporogenes. The D- and z-values estimated by that method had the same level of accuracy as those from the isothermal and 1-step method. The novel non-isothermal and 1-step estimation method of D- and z-values had the advantage of reduced experimental effort. Using literature values of D, z and thermophysical properties, and the exact solution for transient heat conductions, the optimum design of test cell for determination of D and z-vales of Clostridium sporogenes and Salmonella in low-moisture food was presented. • Design criteria were presented for a test cell used to estimate microbial inactivation parameters in low-moisture foods. • 1 step regression for determination of D- and z-values was compared with 2-step. • D- and z-values were more accurately estimated by 1-step regression. • The Non-isothermal method has the advantage of reduced experimental effort. • Design factors of the test cell for inactivation kinetic studies were given. [ABSTRACT FROM AUTHOR]

Accurate prediction of the thermal destruction rate of foodborne pathogens is important for food processors to ensure proper food safety. When bacteria are subjected to thermal stress during storage, sublethal stresses and/or thermal acclimation may lead to differences in their subsequent tolerance to thermal treatment. The aim of the current study was to evaluate the thermal tolerance of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus that are incubated during overnight growth in tryptic soy broth at four temperatures (15, 25, 35, and 45°C). Following incubation, the bacteria were subjected to thermal treatments at 55, 60, and 65°C. At the end of each treatment time, bacterial survival was quantified and further calculated for the thermal death decimal reduction time (D‐value) and thermal destruction temperature (z‐value) using a linear model for thermal treatment time (min) vs. microbial population (Log CFU/ml) and thermal treatment temperature (°C) vs. D‐value, respectively, for each bacterium. Among the four bacterial species, E. coli generally had longer D‐values and lower z‐values than did other bacteria. Increasing patterns of D‐ and z‐values in Listeria were obtained with the increment of incubation temperatures from 15 to 45°C. The z‐values of Staphylococcus (6.19°C), Salmonella (6.73°C), Listeria (7.10°C), and Listeria (7.26°C) were the highest at 15, 25, 35, and 45°C, respectively. Although further research is needed to validate the findings on food matrix, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation hurdles applied during later stages of food processing and storage. [ABSTRACT FROM AUTHOR]

This study was conducted to validate a simulated commercial whole wheat multigrain bread baking process at 375 °F (190.6 °C) oven temperature for 35 min to inactivate Salmonella , and to determine the thermal inactivation parameters of a 7-serovar Salmonella cocktail in whole wheat multigrain bread dough. A ≥5-log CFU/g reduction in Salmonella population was achieved by 15 min, and no viable Salmonella was detected after enrichment plating by 16 min. The a w of the bread crumb (0.96) after baking and 60 min of cooling was similar to that of pre-baked bread dough, whereas the a w of bread crust decreased to 0.81 at the end of baking and cooling. The D-values of the Salmonella cocktail in bread dough were 59.6, 20.0 and 9.7 min at 50, 52 and 55 °C, respectively; and the z -value was 6.5 °C. • This study validated that baking whole wheat multigrain bread at >190 °C oven temperature for at least 16 min will control the risk of Salmonella. • Bread water activity profiles on the surface and inside varied during the baking process. • D and z values of Salmonella could provide the basic information on the thermal resistance at the start of the baking process. [ABSTRACT FROM AUTHOR]

Improper food processing is one of the major causes of foodborne illness. Accurate prediction of the thermal destruction rate of foodborne pathogens is therefore vital to ensure proper processing and food safety. When bacteria are subjected to pH and thermal stresses during growth, sublethal stresses can occur that may lead to differences in their subsequent tolerance to thermal treatment. As a preliminary study to test this concept, the current study evaluated the effect of prior pH and thermal stresses on thermal tolerance of Salmonella and Staphylococcus using a tryptic soy broth supplemented with yeast extract. Bacteria incubated at three pH values (6.0, 7.4, and 9.0) and four temperatures (15, 25, 35, and 45°C) for 24 hr were subjected to thermal treatments at 55, 60, and 65°C. At the end of each treatment time, bacterial suspensions were surface‐plated on standard method agar for quantification of bacterial survival and further calculation of the thermal death decimal reduction time (D‐value) and thermal destruction temperature (z‐value). The effect of pH stress alone during the incubation on the thermal tolerance of both bacteria was generally insignificant. An increasing pattern of D‐value was observed with the increment of thermal stress (incubation temperature). The bacteria incubated at 35°C required the highest z‐value to reduce the 90% in D‐values. Staphylococcus mostly displayed higher tolerance to thermal treatment than Salmonella. Although further research is needed to validate the current findings on food matrices, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation procedures applied during later stage of food processing and storage. [ABSTRACT FROM AUTHOR]

Subterranean environments are poorly known regarding many ecological aspects, such as community structure and its response to different disturbances. To estimate the effects of ground area lost in a limestone cave community in Southeastern Brazil, the invertebrate fauna was sampled before 76% of the cave floor was submerged by the filling of a hydroeletric power plant reservoir. Then, a 2-year monitoring was conducted. A species-area curve based on empiric data was constructed and the z-value of the species-area equation was calculated, what allowed estimating the expected cave richness after flooding comparing with data obtained during the monitoring. The results support the species-area relationship hypothesis; the cave community showed a drastic reduction of richness after losing area. Furthermore, it was also possible to estimate the species richness using the species-area equation. Moreover, the cave community showed a high temporal beta diversity when comparing the community sampled before and after the inundation; this pattern becomed less pronunciated over time. A high z-value (z = 0.58) was found for the cave species-area equation, indicating that subterranean communities are even more damaged by area loss than other environments probably due to the reduced mobility of cave invertebrates and the physical isolation of this environment. The present study highlighted that area loss resulted in a drastic reduction of cave richness. Additionally, it became evident that whenever possible studies should consider the original condition of a cave community and their responses after disturbances. Such strategy is critically important for conservation purposes. [ABSTRACT FROM AUTHOR]

Abstract This study was conducted to validate a commercial nut muffin baking process and to compare the survival of a 7-serovar Salmonella cocktail when contaminated via inoculated flour or walnuts. Enriched wheat flour or walnut pieces were mist inoculated with the Salmonella cocktail and dried back to the pre-inoculation weight, resulting in a Salmonella population level of 6.9 and 8.4 log CFU/g, respectively. Nut muffin batters were prepared separately using inoculated flour or walnuts, followed by baking at 375 °F (190.6 °C) oven temperature for 21 min and post-bake ambient air-cooling (B + C). During baking, >5-log CFU/g reductions in the Salmonella population in nut muffins was achieved in 17 min, and Salmonella was not detected by direct plating (<0.2 log CFU/g detection limit) but was recovered by enrichment at the end of 21 min of baking and B + C. In a separate baking study using an extended baking time (24 min) at 375 °F, Salmonella was detected after 24 and 22 min using enrichment plating of nut muffins prepared from inoculated flour and walnuts, respectively. The D-values of the Salmonella cocktail in nut muffin batters prepared from inoculated flour were 24.0, 4.0 and 0.6 min at 60, 65 and 70 °C; whereas, corresponding D-values in batters prepared from inoculated walnuts were 22.0, 3.6 and 1.7 min. The z -values of the Salmonella cocktail in nut muffin batters were 6.1 and 9.0 °C for inoculated flour and walnuts, respectively. This simulated commercial nut muffin baking study utilizing an oven temperature of 190.6 °C for at least 17 min validates that the process will eliminate Salmonella populations by ≥5 log CFU/g if pre-baking contamination occurs via flour or walnut ingredients. Highlights • This study validated that baking nut muffins >190° • The D- and z -values of Salmonella determined could be useful for validating similar muffin baking processes. [ABSTRACT FROM AUTHOR]

Human noroviruses (HNoVs) cause significant gastrointestinal disease outbreaks worldwide. Tulane virus (TV) is a cultivable HNoV surrogate widely used to determine control measures against HNoVs. The objective of this study was to determine the heat inactivation kinetics (D‐ and z‐values) of TV in cell‐culture media and on spiked homogenized spinach using the first‐order and Weibull models. TV in cell‐culture media at approximately 7 log PFU/mL (PFU—plaque forming unit) in 2‐mL glass vials was heated at 52, 54, and 56 °C for up to 10 min in a circulating water bath. Survivors were enumerated using confluent host LLC‐MK2 cells in six‐well plates by plaque assay. Data from three replicate treatments assayed in duplicate were analyzed statistically. D‐values by the first‐order model for TV in cell‐culture media at 52, 54, and 56 °C were 4.59 ± 0.05, 2.91 ± 0.05, and 1.74 ± 0.07 min, respectively, with a z‐value of 9.09 ± 0.01 °C (R2 = 0.997). The Weibull model showed td = 1 values of 2.53 ± 0.08, 1.99 ± 0.10, and 0.57 ± 0.64 min, respectively, at the same temperatures. The D‐values for TV in spinach were 7.94 ± 0.21, 4.09 ± 0.04, and 1.43 ± 0.02 min and the z‐value was 10.74 ± 0.01 °C (R2 = 0.98) by the first‐order model and 4.89 ± 0.02, 3.21 ± 0.45, and 0.25 ± 0.38 min for the Weibull model at 50, 54, and 58 °C, respectively. In comparison to previously reported results for the cultivable HNoV surrogate, murine norovirus ‐1, TV in cell‐culture media and spiked on spinach homogenates showed lower D‐ and z‐values. TV may not be an ideal HNoV surrogate for heat inactivation studies in cell‐culture media or homogenized spinach in vacuum bags. [ABSTRACT FROM AUTHOR]

Thermal inactivation kinetics of peroxidase (POD), polyphenol oxidase (PPO), pectin methyl esterase (PME) and ascorbate oxidase (AO) were studied over the temperature range of 45-85 °C along with the degradation kinetics of ascorbic acid (AA) and lycopene in Psidium guajava pulp. POD, PPO, PME and AO followed first-order kinetics whereas AA degradation data was explained by pseudo first-order kinetics. Lycopene degradation was suitably fitted in an exponential model, indicating continuous degradation of lycopene and higher degradation at higher temperature. Activation energy (Ea) of POD, PPO, PME, and AO was 63.79 ± 1.28, 60.36 ± 1.21, 63.22 ± 1.06 and 106.33 ± 8.51 kJ/mol, respectively. AA had Ea (95.82 ± 1.92 kJ/mol) higher than lycopene (54.92 ± 1.10 kJ/mol). PME (Z = 39.4 ± 0.1 °C) showed highest heat stability while AO (Z = 14.3 ± 1.1 °C) was least stable amongst the enzymes studied. AA (Z = 23.5 ± 0.5 °C) was weakest amongst the phytoconstituents in guava pulp and its retention was challenged during thermal processing. The thermal resistance of quality deteriorating enzyme of guava was found to be higher than that of the common spoilage organisms such as Saccharomyces cerevisiae and Lactobacillus plantarum reported for processed fruit products. Thus, this research hints towards the need for more robust thermal processing for inactivation of quality deteriorating enzymes. [ABSTRACT FROM AUTHOR]