Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of <i>Listeria innocua</i> That Increases Its Thermal Resistance by Gerardo A. González-Tejedor, Alberto Garre, Asunción Iguaz, Ricardo Wong-Zhang, Pablo S. Fernández, Arícia Possas

“…The findings of this study aid in designing pasteurization treatments targeting <i>L. innocua</i> in coconut water and enable the establishment of safe, mild heat treatments for refrigerated, high-quality coconut water.…”
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Trans-cinnamaldehyde nanoemulsion wash inactivates Salmonella Enteritidis on shelled eggs without affecting egg color by J. Allen, B. Balasubramanian, K. Rankin, T. Shah, A.M. Donoghue, I. Upadhyaya, B. Sartini, Y. Luo, A. Upadhyay

“…The effect of wash treatments on shell color were evaluated on d 0, 1, 7, and 14 of refrigerated storage. TCNE-Tw.80 or GAL treatments (0.06, 0.12, 0.24, 0.48%) were effective in inactivating S. …”
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The Studies of Sepharose-Immobilized Lipases: Combining Techniques for the Enhancement of Activity and Thermal Stability by Tomasz Siódmiak, Jacek Dulęba, Gudmundur G. Haraldsson, Joanna Siódmiak, Michał Piotr Marszałł

“…The thermal stability test procedure was carried out for 7 days using a climatic chamber (65 °C) and a refrigerator (4 °C). The studies of immobilized lipases included the assessment of the impact of various solvents (water, citrate buffer, 1,2-dichloropropane—DCP), temperature, light in the visible spectral range (400–800 nm), and additions of calcium ions. …”
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Effect of Ethylene-Insensitive Mutation <i>etr2b</i> on Postharvest Chilling Injury in Zucchini Fruit by Alicia García, Encarnación Aguado, Gustavo Cebrián, Jessica Iglesias, Jonathan Romero, Cecilia Martínez, Dolores Garrido, María del Mar Rebolloso, Juan Luis Valenzuela, Manuel Jamilena

“…Moreover, the higher chilling tolerance of the <i>etr2b</i> mutant fruit was not associated with MDA content, but was concomitant with a reduction in the accumulation of hydrogen peroxide in the refrigerated mutant fruit.…”
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Efficiency of “Biolide” disinfectant working solutions for action on gram-negative and gram-positive bacteria by O. N. Chechet, V. L. Kovalenko, T. O. Garkavenko, O. I. Gorbatyuk, T. H. Kozytska

“…Test cultures E. coli ATCC 25922 and S. aureus ATCC 25923 in lyophilized form were stored in a refrigerator at a temperature –70±5°C. By replacing them on nutrient media, metabolic processes were restored and their correspondence to the main typical properties for this type of pathogens was checked. …”
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A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation by Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, James Owusu-Kwarteng

“…For viability during storage, freeze-dried LAB cultures were stored in a refrigerator (4 °C) and at room temperature (25 °C) for 4 weeks. …”
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Risk factors associated with food consumption and food-handling habits for sporadic listeriosis: a case–control study in China from 2013 to 2022 by Yanlin Niu, Weiwei Li, Biyao Xu, Wen Chen, Xiaojuan Qi, Yijing Zhou, Ping Fu, Xiaochen Ma, Yunchang Guo

“…In both groups, separation of raw and cooked foods was a protective factor (OR 0.27 95% CI: 0.14–0.51; OR 0.35 95% CI: 0.14–0.89), while refrigerator cleaning reduced the infection risk by 64.94–70.41% only in the perinatal group. …”
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Neutral Electrolyzed Water in Chicken Breast—A Preservative Option in Poultry Industry by Patricia J. Rosario-Pérez, Héctor E. Rodríguez-Sollano, Juan C. Ramírez-Orejel, Patricia Severiano-Pérez, José A. Cano-Buendía

“…In the present study, the effect of Neutral Electrolyzed Water (NEW) at 55.73 ppm was evaluated on contaminated chicken meat with <i>Salmonella</i> Typhimurium and <i>Escherichia coli</i> O157:H7, which was stored in refrigerated conditions. The present study was carried out to check whether the application of NEW can help to preserve chicken breasts without affecting its sensory characteristics. …”
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Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques by Taslima Ayesha Aktar Nasrin, Latifa Yasmin, Most. Sadia Arfin, Md. Atiqur Rahman, Mohammad Mainuddin Molla, Ashfak Ahmed Sabuz, Mafruha Afroz

“…After packaging, all samples were stored at refrigerator (4±1°C and 50±5% RH). The effectiveness of the packaging in extending shelf life with quality was evaluated by determining respiration rate, firmness, weight loss, external colour, ascorbic acid , total soluble solid (TSS), titratable acidity, pH, total sugar, reducing sugar, yeast, mould, total bacterial count (TBC) and sensory quality. …”
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Antimicrobial Effect of <i>Moringa oleifera</i> Leaves Extract on Foodborne Pathogens in Ground Beef by Reda Abdallah, Nader Y. Mostafa, Ghada A. K. Kirrella, Ibrahim Gaballah, Kálmán Imre, Adriana Morar, Viorel Herman, Khalid Ibrahim Sallam, Hend Ali Elshebrawy

“…Given the increasingly popular view of <i>Moringa oleifera</i> leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of <i>Moringa oleifera</i> leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 °C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. …”
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Evaluation of respiratory exposure to 4,4-methylene diphenyl diisocyanate (MDI) vapors in foam injection workers in a household appliance manufacturing company: An Occupational Car... by Ahmad Nikpey, Hamzeh Saeidabadi, Salman Sheikhi, Saeed Yari, Tayyebeh Jaddi Madarsara

“…Background: Appliance manufacturing boom is very high hand customers always have a great deal of attention to products that have low energy consumption, therefore the use of isocyanates MDI as a thermal insulation in the body of the refrigerator and is also widely used as a binder in the production of washing machines.  …”
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High Pressure and Pasteurization Effects on Dairy Cream by Fernanda Machado, Ricardo V. Duarte, Carlos A. Pinto, Susana Casal, José A. Lopes-da-Silva, Jorge A. Saraiva

“…This study assessed the impact of HPP (450 and 600 MPa for 5 and 15 min at 7 °C) and thermal pasteurization (75 °C for 15 s) on the microbiological and physicochemical attributes of dairy cream immediately after processing and throughout refrigerated storage (4 °C). HPP-treated samples remained microbiologically acceptable even on the 51st day of storage, unlike thermally pasteurized samples. …”
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Biodegradable Polymers-Based Smart Nanocrystals for Loxoprofen Delivery with Enhanced Solubility: Design, Fabrication and Physical Characterizations by Barkat Ali Khan, Hina Khalid, Muhammad Khalid Khan, Khaled M. Hosny, Shahzeb Khan, Waleed Y. Rizg, Awaji Y. Safhi, Abdulrahman A. Halwani, Alshaimaa M. Almehmady, Farid Menaa

“…F10 was the optimized formulation that showed stability at room temperature, as well as at a refrigerated temperature, for 30 days. A high dissolution rate (100% within the first 10 min) was shown by comparative dissolution studies of nano-suspensions with the micro-suspension and raw loxoprofen. …”
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Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils by Marcio Vargas-Ramella, Paulo E. S. Munekata, Mirian Pateiro, Daniel Franco, Paulo C. B. Campagnol, Igor Tomasevic, Rubén Domínguez, José M. Lorenzo

“…On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.…”
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Evaluation of community science monitoring with environmental DNA for marine fish species: “Fish survey project using environmental DNA” by Yukari Suzuki‐Ohno, Akifumi S. Tanabe, Akihide Kasai, Reiji Masuda, Satoquo Seino, Akihiro Dazai, Shota Suzuki, Takuzo Abe, Michio Kondoh

“…At the sampling sites, they obtained environmental DNA samples from seawater themselves and sent the samples to the scientists via a refrigerated parcel delivery service. After collecting environmental DNA, they received fish name data from their samples and attended a webinar about survey results provided by the scientists. …”
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Postharvest quality and prolong storage time of atemoya (Annona squamosa x A. cherimola hybrids) fruit: coating with D-limonene nanoemulsion edible film by Chih-Yao Hou, Sulfath Hakkim Hazeena, Pin-Xian Li, Shu-Ling Hsieh, Chang-Wei Hsieh, Min-Hung Chen, Ming-Kuei Shih, Meng-Chieh Yu, Yu-Shen Liang

“…Green mature atemoya fruit coated with different concentrations of D-limonene nanoemulsion (0.25%, 0.5%, 1.0%, 1.5%, and control) was stored in a 14°C refrigerator for relevant analysis and investigation. …”
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The use of non-cryopreserved hematopoietic stem cells for autologous transplantation in multiple myeloma patients by S. V. Voloshin, A. D. Garifullin, A. A. Kuzyaeva, N. N. Sinitsina, N. N. Alekseeva, A. V. Schmidt, S. Y. Linnikov, V. A. Shuvaev, A. Y. Kuvshinov, N. A. Potikhonova, A. V. Seltser, V. A. Balashova, Z. V. Chubukina, A. N. Bogdanov, S. V. Sidorkevich

“…After apheresis, PBSCs were stored at a temperature of +4…+6 °C in a blood bank refrigerator for up to 72 hours. During 4 years, ASCT using non-CRYO PBSCs was performed in 35 patients with MM. …”
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Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma by Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Adrian Stelmasiak, Agnieszka Wierzbicka, Andrzej Poltorak

“…Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). …”
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Influência do revestimento comestível à base de fécula de mandioca e óleo essencial na conservação de queijo minas frescal by Edilene Vieira dos Santos, Erica Lins Cesar, Gabrieli Vieira Virginio, João Ferreira Neto, Carlos Christiano Lima Santos, Poliana Epaminondas Sousa

“…<p>The objective of this research was to evaluate the influence of cassava starch and essential oil for the preservation of the cheese during the refrigerated storage period (± 5 ºC). The treatments were: F1- without addition of coatings; F2 - manioc starch (2.0%); F3 - manioc starch (2,0%) + rosemary oil (0,5%); F4 - manioc starch (2.0%) + rosemary oil (1.0%). …”
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Effect of Sperm Concentration and Storage Temperature on Goat Spermatozoa during Liquid Storage by Sara Sadeghi, Raquel Del Gallego, Balma García-Colomer, Ernesto A. Gómez, Jesús L. Yániz, Jaime Gosálvez, Carmen López-Fernández, Miguel A. Silvestre

“…Finally, the effect of sperm concentration and duration of storage at 5 °C on sperm motility, response to oxidative stress and MMP was examined. We found that refrigerated liquid storage of goat sperm impaired sperm quality, such as motility, MMP and response to oxidation, as storage time increased; however, sperm DNA fragmentation index was not significantly affected. …”
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