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Correction to “Bioavailability of Iodine From a Meal Consisting of Sushi and a Wakame Seaweed Salad—A Randomized Crossover Trial”
[This corrects the article DOI: 10.1002/fsn3.3689.].
Journal Article
Rainfall-induced Landslide Inventories for Lower Mekong Based on Planet Imagery and a Semi-Automatic Mapping Method
Fatal landslides occur every year during the rainy season (June–November) in the Lower Mekong Region (LMR). There is an urgent need to develop a landslide early warning system in the LMR. In collaboration with the Asian Disasters Preparedness Center and NASA’s SERVIR Programme, we are regionalizing the global Landslide Hazard Assessment System for Situational Awareness model for the LMR (LHASA-Mekong). A robust set of landslide inventories are needed to effectively train the machine learning-based LHASA-Mekong model. In this study, the Semi-Automatic Landslide Detection (SALaD) system was modified by incorporating a change detection module (SALaD-CD) to produce rainfall event-based landslide inventories using pre- and post-imagery from RapidEye and PlanetScope for various locations in the LMR that were identified based on media and government reports. These rainfall-induced landslides are published as initiation points for ease of use. In total, we created 22 inventories: 2 in Laos, 4 in Myanmar, 1 in Thailand and 15 in Vietnam. These inventories are being used to train the LHASA-Mekong model and quantify the effects of Land use/Land cover change on landslide susceptibility. These open data will be a valuable resource for advancing landslide studies in this region.
Journal Article
Sauces : 101 handcrafted & wholesome
\"It is a cookbook about sauces from around the world, including both the recipes and the history of the different sauces.\"-- Provided by publisher.
So you want to grow a salad?
\"A young girl wants to grow her own salad, learns where the many ingredients come from, and learns how to grow vegetables. Includes kid-friendly salad recipe\"--Provided by publisher.
Book
Wolfgang Puck on the legacy of his Chinois Chicken Salad
Chef Wolfgang Puck discussed the evolution of his famous Chinois Chicken Salad with Washington Post food writer Aaron Hutcherson.
Streaming Video
Culture dependent and independent analysis of bacterial communities associated with commercial salad leaf vegetables
Background
Plants harbor a diverse bacterial community, both as epiphytes on the plant surface and as endophytes within plant tissue. While some plant-associated bacteria act as plant pathogens or promote plant growth, others may be human pathogens. The aim of the current study was to determine the bacterial community composition of organic and conventionally grown leafy salad vegetables at the point of consumption using both culture-dependent and culture-independent methods.
Results
Total culturable bacteria on salad vegetables ranged from 8.0 × 10
3
to 5.5 × 10
8
CFU g
-1
. The number of culturable endophytic bacteria from surface sterilized plants was significantly lower, ranging from 2.2 × 10
3
to 5.8 × 10
5
CFU g
-1
. Cultured isolates belonged to six major bacterial phyla, and included representatives of
Pseudomonas
,
Pantoea
,
Chryseobacterium
, and
Flavobacterium
. Eleven different phyla and subphyla were identified by culture-independent pyrosequencing, with Gammaproteobacteria, Betaproteobacteria, and Bacteroidetes being the most dominant lineages. Other bacterial lineages identified (e.g. Firmicutes, Alphaproteobacteria, Acidobacteria, and Actinobacteria) typically represented less than 1% of sequences obtained. At the genus level, sequences classified as
Pseudomonas
were identified in all samples and this was often the most prevalent genus.
Ralstonia
sequences made up a greater portion of the community in surface sterilized than non-surface sterilized samples, indicating that it was largely endophytic, while
Acinetobacter
sequences appeared to be primarily associated with the leaf surface. Analysis of molecular variance indicated there were no significant differences in bacterial community composition between organic versus conventionally grown, or surface-sterilized versus non-sterilized leaf vegetables. While culture-independent pyrosequencing identified significantly more bacterial taxa, the dominant taxa from pyrosequence data were also detected by traditional culture-dependent methods.
Conclusions
The use of pyrosequencing allowed for the identification of low abundance bacteria in leaf salad vegetables not detected by culture-dependent methods. The presence of a range of bacterial populations as endophytes presents an interesting phenomenon as these microorganisms cannot be removed by washing and are thus ingested during salad consumption.
Journal Article
Fate of Listeria monocytogenes, Pathogenic Yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ in Ready-to-Eat Salad during Cold Storage: What Is the Risk to Consumers?
In this study, we investigated the fate of Listeria monocytogenes , pathogenic Yersinia enterocolitica , and Escherichia coli O157:H7 gfp
inoculated in low numbers into ready-to-eat baby spinach and mixed-ingredient salad (baby spinach with chicken meat). Samples were stored at recommended maximum refrigerator temperature (8°C in Sweden) or at an abuse temperature (15°C) for up to 7 days. Mixed-ingredient salad supported considerable growth when stored at 15°C during shelf life (3 days), with populations of L. monocytogenes , pathogenic Y. enterocolitica , and E. coli O157:H7 gfp
increasing from less than 2.0 log CFU/g on day 0 to 7.0, 4.0, and 5.6 log CFU/g, respectively. However, when mixed-ingredient salad was stored at 8°C during shelf life, only L. monocytogenes increased significantly, reaching 3.0 log CFU/g within 3 days. In plain baby spinach, only pathogenic Y. enterocolitica populations increased significantly during storage for 7 days, and this was exclusively at an abuse temperature (15°C). Thus, mixing ready-to-eat leafy vegetables with chicken meat strongly influenced levels of inoculated strains during storage. To explore the food safety implications of these findings, bacterial numbers were translated into risks of infection by modeling. The risk of listeriosis (measured as probability of infection) was 16 times higher when consuming a mixed-ingredient salad stored at 8°C at the end of shelf life, or 200,000 times higher when stored at 15°C, compared with when consuming it on the day of inoculation. This indicates that efforts should focus on preventing temperature abuse during storage to mitigate the risk of listeriosis. The storage conditions recommended for mixed-ingredient salads in Sweden (maximum 8°C for 3 days) did not prevent growth of L. monocytogenes in baby spinach mixed with chicken meat. Manufacturers preparing these salads should be aware of this, and recommended storage temperature should be revised downwards to reduce the risk of foodborne disease.
Journal Article