Maternal effects on offspring size and packaging constraints in the whelk

Life-history theory predicts an optimal offspring size, irrespective of reproductive effort; however, in some species offspring size correlates positively with maternal size. We examine hypotheses for why this latter situation should occur in the whelk Buccinum undatum. The trade-offs between aspects of reproduction in whelks are complicated due to the provision of protective egg capsules. Many eggs are placed within each capsule but c. 99% of these eggs are consumed by the remaining developing young. Large maternal size results in more eggs, larger eggs, more eggs consumed per hatchling, more capsules, larger capsules, more eggs per capsule, a larger number of hatchlings per capsule and larger hatchlings. Increased intra-capsule and post-hatch sibling competition may decrease the marginal value for additional young and select for larger young, however, our data do not support this explanation. Instead, packaging constraints within each capsule limit the size of hatchlings but this constraint is relaxed for medium to large females because they produce large capsules. Small females appear to produce young below optimum size because of the space constraint thus explaining the correlation between maternal size and offspring size.

Oxygen indicators and intelligent inks for packaging food

The detection of oxygen using optical sensors is of increasing interest, especially in modified atmosphere food packaging (MAP), in which the package, usually containing food, is flushed with a gas, such as carbon dioxide or nitrogen. This tutorial review examines the ideal properties of an oxygen optical sensor for MAP and compares them with those developed to date, including the most recent advances. The basic technologies underpinning the different indicator types are described, examples given and their potential for application in MAP assessed. This tutorial review should be of interest to the MAP industry and researchers in optical sensors and oxygen sensing.

Welfare regimes and household income packaging in the European Union

This paper uses harmonized data for the member states of the European Union to analyse household income packaging from a 'welfare regimes' perspective. Using data from the third wave of the ECHP, it looks at how the role of welfare transfers in the income package varies across countries and welfare regimes, and assesses whether this is consistent with the predictions of welfare regime theory, having first elaborated some specific hypotheses in that regard. It finds that when one focuses on averages across countries categorized into regimes, many of these hypotheses about the role of transfers are in broad terms borne out by the evidence. However, when one focuses on individual countries rather than regime averages the picture is a good deal more complex and consistency with the range of hypotheses more limited. It is essential that this variation across countries is taken into account in interpreting and using welfare regime theory and typologies.

A Novel Investigation of a Blister-Like Syndrome in Aquarium Echinopora lamellosa

This study investigates potential causes of a novel blister-like syndrome in the plating coral Echinopora lamellosa. Visual inspections of this novel coral syndrome showed no obvious signs of macroparasites and the blisters themselves manifested as fluid-filled sacs on the surface of the coral, which rose from the coenosarc between the coral polyps. Histological analysis of the blisters showed that there was no associated necrosis with the epidermal or gastrodermal tissues. The only difference between blistered areas and apparently healthy tissues was the presence of proliferated growth (possible mucosal cell hyperplasia) directly at the blister interface (area between where the edge of the blister joined apparently healthy tissue). No bacterial aggregates were identified in any histological samples, nor any sign of tissue necrosis identified. We conclude, that the blister formations are not apparently caused by a specific microbial infection, but instead may be the result of irritation following growth anomalies of the epidermis. However, future work should be conducted to search for other potential casual agents, including viruses. © 2014 Smith et al.

Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast

The effects of high-pressure processing (HPP) in conjunction with an essential oil-based active packaging on the surface of ready-to-eat (RTE) chicken breast were investigated as post-processing listericidal treatment. Three different treatments were used, and all samples were vacuum packed: (i) HPP at 500. MPa for 1. min (control), (ii) active packaging based on coriander essential oil, and (iii) active packaging and HPP. When applied individually, active packaging and pressurisation delayed the growth of Listeria monocytogenes. The combination of HPP and active packaging resulted in a synergistic effect reducing the counts of the pathogen below the detection limit throughout 60. days storage at 4. °C. However, when these samples were stored at 8. °C, growth did occur, but again a delay in growth was observed. The effects on colour and lipid oxidation were also studied during storage and were not significantly affected by the treatments. Active packaging followed by in-package pressure treatment could be a useful approach to reduce the risk of L. monocytogenes in cooked chicken without impairing its quality. Industrial relevance: Ready-to-eat products are of great economic importance to the industry. However, they have been implicated in several outbreaks of listeriosis. Therefore, effective ways to reduce the risk from this pathogenic microorganism can be very attractive for manufacturers. This study showed that the use of active packaging followed by HPP can enhance the listericidal efficiency of the treatment while using lower pressure levels, and thus having limited effects on colour and lipid oxidation of RTE chicken breast.

Virgin Olive Oil: Losses of Antioxidant Polar Phenolic Compounds due to Storage, Packaging, and Culinary Uses

Virgin olive oil is a high quality natural product obtained only by physical means. In addition to triacylglycerols it contains nutritionally important polar and non-polar antioxidant phenols and other bioactive ingredients. The polar fraction is a complex mixture of phenolic acids, simple phenols, derivatives of the glycosides oleuropein and ligstroside, lignans, and flavonoids. These compounds contribute significantly to the stability, flavor, and biological value of virgin olive. In the various stages of production, during storage and in the culinary uses, polar phenols and other valuable bioactive ingredients may be damaged. Oxidation, photo-oxidation, enzymic hydrolysis and heating at frying temperatures have a serious adverse effect. Due to the biological importance of the oil and its unique character, analytical methods have been developed to evaluate antioxidant activity or analyse complex phenol mixtures. These are based on radical scavenging assays and chromatographic techniques. Hyphenated methods are also used including liquid chromatography-mass spectrometry and liquid chromatography-nuclear magnetic resonance spectroscopy.

Combined effect of high pressure processing and antimicrobial packaging to control the growth of Listeria monocytogenes on ready-to-eat chicken breast

In the European Union, food is considered safe with regard to Listeria monocytogenes if its numbers do not exceed 100 cfu/g throughout the shelf-life of the food. Therefore, it is important to determine if a food supports growth of L. monocytogenes. Challenge tests are laboratory-based studies that measure the growth of L. monocytogenes on artificially contaminated food stored under foreseeable conditions of transportation, distribution and storage. The aim of this study was to elaborate and optimize a user-friendly protocol to perform challenge tests on food and to apply it to determine whether growth of L. monocytogenes is supported during the production and distribution of a potentially risky food i.e. mushrooms. A three-strain mixture of L. monocytogenes was inoculated onto three independent batches of whole mushrooms, sliced mushrooms, mushroom casing and mushroom substrate at a concentration of about 100 -1000 cfu/g. The batches were incubated at potential abuse temperatures, as a worst case scenario, and at intervals during storage L. monocytogenes numbers, % moisture and pH were determined. The results showed that the sliced and whole mushrooms supported growth of L. monocytogenes while mushroom casing allowed survival but did not support growth. Mushroom substrate showed a rich background microflora able of growing in Listeria selective media which hindered enumeration of L. monocytogenes. Combase predictions were not always accurate, indicating that challenge tests are a necessary part of growth determination of L. monocytogenes.

Dynamic Packaging e os Sistemas de Informação Turísticos: características, potencialidades e desafios

O aparecimento da Internet revolucionou as operações dentro do canal da distribuição turística, obrigando à reavaliação dos intervenientes a nível da forma de actuação e de posicionamento. A distribuição turística transformou-se num dos factores mais críticos para a competitividade dos destinos e das empresas turísticas, uma vez que tem como principal função o tratamento, a combinação e a organização da informação. A Internet permitiu e facilitou o acesso instantâneo à informação turística bem como a efectuar reservas e compras de produtos turísticos. Neste contexto tecnológico, emergiram na World Wide Web sites que permitem ao turista a criação de um pacote personalizado, que apresenta o preço em tempo real, designados por Dynamic Packaging. Neste artigo, apresentamos a sua ligação com os sistemas de informação turísticos, analisando as suas potencialidades e desafios inerentes ao desenvolvimento de uma arquitectura tecnológica, que integra a complexidade e especificidade da informação relacionada com a actividade turística, bem como está sujeita às constantes alterações sofridas pelo sector do turismo, numa sociedade onde todos os dias emergem novas funcionalidades e novos conceitos.