BackgroundThe release of heavy metal-containing nanoparticles (NP) into the environment may be harmful to the efficacy of beneficial microbes that function in element cycling, pollutant degradation and plant growth. Nanoparticles of Ag, CuO and ZnO are of interest as antimicrobials against pathogenic bacteria. We demonstrate here their antimicrobial activity against the beneficial soil microbe, Pseudomonas putida KT2440.ResultsToxicity was detected in a KT2440 construct possessing a plasmid bearing the luxAB reporter genes. "As manufactured" preparations of nano- Ag, -CuO and -ZnO caused rapid dose-dependent loss of light output in the biosensor. Cell death accompanied loss in Lux activity with treatments by nano-Ag and -CuO, but with -ZnO the treatments were bacteriostatic rather than bactericidal. Bulk equivalents of these products showed no inhibitory activity, indicating that particle size was determinant in activity. Flow Field-Flow Fractionation (FlFFF) of an aqueous suspension of the nano-CuO and ZnO revealed a small proportion of 5 nm NP and aggregated particulates with sizes ranging between 70 nm and 300 nm; the majority portion of material was aggregated into particles larger than 300 nm in size. Thus within the commercial preparation there may be microbially active and inactive forms.ConclusionThe "as-made" NP of Ag, CuO and ZnO have toxic effects on a beneficial soil microbe, leading to bactericidal or bacteriostatic effects depending on the NP employed. The lack of toxicity from bulk materials suggests that aggregation of the NP into larger particles, possibly by factors present in the environment may reduce their nontarget antimicrobial activity.

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The differential cellular responses to Cd and Cu suggest that risk assessment for Cd and Cu should be different.

Cooked meat color is an important quality attribute for consumers. This study compared color and thiobarbituric acid (TBA) values of cooked ground beef (internal temperatures of 49 to 79°C), after storage of raw product in atmospheres of 0.4% carbon monoxide (CO), 80% oxygen, or vacuum at 2°C for 7 to 21 d. Premature browning, observed as a brown cooked color at internal temperatures as low as 49°C, was found in patties made from meat stored in 80% oxygen. At all cooking temperatures, samples stored in high oxygen had less internal red color, higher myoglobin denaturation values, and were more rancid with higher TBA values than CO or vacuum-packaged ground beef. Raw ground beef held in 0.4% CO modified-atmosphere packaging (MAP) remained bright red throughout the 21-d storage period. Premature browning and high TBA values in cooked patties were avoided by use of this packaging system. However, internal patty color remained somewhat red even at the highest internal cooking temperature of 79°C. The persistent pink color observed in CO-treated patties cooked to 79°C internal temperature was likely due to development of heat-denatured CO-hemochrome, rather than the presence of undenatured CO myoglobin. The problems of PMB and high TBA values of cooked patties were also avoided by vacuum packaging. However, the development of dark purple color associated with vacuum packaging of raw beef limits the use of this packaging method for products in retail display.

Engineered nanoparticles are finding increased use in applications ranging from biosensors to prophylactic antimicrobials embedded in socks. The release of heavy metal-containing nanoparticles (NP) into the environment may be harmful to the efficacy of beneficial microbes that function in element cycling, pollutant degradation, and plant growth. Antimicrobial activity of commercial NP of Ag, CuO, and ZnO is demonstrated here against the beneficial soil microbe, Pseudomonas putida KT2440, which was modified to serve as a bioluminescent sentinel organism. "As manufactured" preparations of nano-Ag, -CuO, and -ZnO caused rapid, dose dependent loss of light output in the biosensor. Bulk equivalents of these products showed no inhibitory activity, indicating that particle size was determinant in activity.

This research investigated the range of whey protein in a whey protein/starch mixture needed to produce an extrusion‐textured whey product that contained a fibrous texture. It was determined that protein levels ranging from 48 to 64% were necessary for fiber formation. The functionality of textured whey protein (TWP) extrudates produced at three protein levels (48, 53 and 64%) from three different whey sources was characterized at three pH values (3, 5 and 7) and four temperatures (25, 50, 70 and 90C) with respect to solids lost (SL) and water‐holding capacity (WHC). Significant differences were found in SL and WHC for each of the four variables. The consumer acceptability of beef patties extended by 50% TWP containing 48% protein was more acceptable to consumers than patties containing 50% textured vegetable protein, but scored lower than the 100% beef patties. PRACTICAL APPLICATIONS This study determined the maximum and minimum amount of whey protein in a whey protein/starch mixture required to produce an extrusion‐textured whey product that contained a fibrous texture for use as a meat extender. There were no functional benefits of increasing the concentration of whey protein from 48%, which would not likely be practiced because whey protein is more costly than starch. Beef patties extended with 50% textured whey protein showed less cook loss, fat loss and diameter reduction than 100% beef patties while having sensory scores that were higher than patties extended with 50% textured vegetable protein.