Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Defect Engineering in GO Membranes - Tailoring Size and Oxidation Degree of Nanosheet for Enhanced Pore Channels

Graphene Oxide (GO) membrane has been extensively applied in the field of water purification and membrane separation processes. While the solute molecule transport in GO membranes encompasses interlayer channels, edge defects, and in-plane crack-like holes, the significance of edge defects or crack-like pores in ultrathin membranes is often overlooked. In our study, we focused on the construction of short-range channel GO membranes with varied defect structures by modulating the transverse size of the porous nanosheets. GO nanosheets with different sizes were procured through high-energy γ-irradiation combined with centrifugation. Notably, the large-sized porous GO nanosheets (L-pGO) exhibit a consistent structure, and numerous in-plane defects. In contrast, the smaller counterparts (S-pGO) present a fewer in-plane defects. The performance metrics revealed that L-pGO exhibited a water flux of 849.25 L m-2  h-1  bar-1 , while S-pGO demonstrated nearly 100 % dye rejection capacity. These findings underscore the potential of defect engineering as a powerful strategy to enhance the efficiency of two-dimensional membranes.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.