Papers by Alejandro Castillo
Progress in Nuclear Energy, 2011
In this paper a new system, called ohtli-PR, is presented. This system was developed for fuel lat... more In this paper a new system, called ohtli-PR, is presented. This system was developed for fuel lattice design optimization in Boiling Water Reactors (BWR) using the Path Relinking and Scatter Search techniques. As input data, the system uses an initial uranium enrichment ...
Annals of Nuclear Energy, 2011
Huitzoctli system was developed to design Control Rod Patterns for Boiling Water Reactors (BWR). ... more Huitzoctli system was developed to design Control Rod Patterns for Boiling Water Reactors (BWR). The main idea is to obtain a Control Rod Pattern under the following considerations: (a) the critical reactor core state is satisfied, (b) the axial power distribution must be adjusted to a target axial power distribution proposal, and (c) the maximum Fraction of Critical Power Ratio (MFLCPR), the maximum Fraction of Linear Power Density (FLPD) and the maximum Fraction of Average Planar Power Density (MPGR) must be fulfilled. Those parameters were obtained using the 3D CM-PRESTO code. In order to decrease the problem complexity, Control Cell Core load strategy was implemented; in the same way, intermediate axial positions and core eighth symmetry were took into account. In this work, the cycle length was divided in 12 burnup steps. The Fuel Loading Pattern is an input data and it remains without changes during the iterative process. The Huitzoctli system was developed to use the combinatorial heuristics techniques Scatter Search and Tabu Search. The first one was used as a global search method and the second one as a local search method. The Control Rod Patterns obtained with the Huitzoctli system were compared to other Control Rod Patterns designs obtained with other optimization techniques, under the same operating conditions. The results show a good performance of the system. In all cases the thermal limits were satisfied, and the axial power distribution was adjusted to the target axial power distribution almost completely. It is very important to point out that, even though the cycle length improvement was not the main idea of this work, the effective multiplication factor (k eff ) at the end of the cycle was improved in all cases tested. The Huitzoctli system was programmed using Fortran 77 language in an Alpha Workstation with UNIX operating system.
Food microbiology, 2014
The microbiological safety of fresh produce is of concern for the U.S. food supply. Members of th... more The microbiological safety of fresh produce is of concern for the U.S. food supply. Members of the Lactic Acid Bacteria (LAB) have been reported to antagonize pathogens by competing for nutrients and by secretion of substances with antimicrobial activity, including organic acids, peroxides, and antimicrobial polypeptides. The objectives of this research were to: (i) determine the capacity of a commercial LAB food antimicrobial to inhibit Escherichia coli O157:H7 and Salmonella enterica on spinach leaf surfaces, and (ii) identify antimicrobial substances produced in vitro by the LAB comprising the food antimicrobial. Pathogens were inoculated on freshly harvested spinach, followed by application of the LAB antimicrobial. Treated spinach was aerobically incubated up to 12 days at 7 °C and surviving pathogens enumerated via selective/differential plating. l-Lactic acid and a bacteriocin-like inhibitory substance (BLIS) were detected and quantified from cell-free fermentates obtained from LAB-inoculated liquid microbiological medium. Application of 8.0 log10 CFU/g LAB produced significant (p < 0.05) reductions in E. coli O157:H7 and Salmonella populations on spinach of 1.6 and 1.9 log10 CFU/g, respectively. It was concluded the LAB antimicrobial inhibited foodborne pathogens on spinach during refrigerated storage, likely the result of the production of metabolites with antimicrobial activity.
Journal of Food Science, 2010
Abstract: The use of ionizing radiation for the control of foodborne pathogens and extending the... more Abstract: The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiation for controlling foodborne pathogens has been reported. For this experiment, the effectiveness of electron beam irradiation on the microbiological and sensory characteristics of fresh spinach was studied. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses of e-beam but grew slowly over the 35 d of the experiment. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy significantly reduced microbial counts. Gas compositions (O2 and CO2) were significantly different than controls. Oxygen levels inside the spinach sample bags decreased over time; however, O2 levels did not drop below 1% that can induce anaerobic fermentation. CO2 levels for all treatments increased through day 4; yet 7 d after irradiation, CO2 level differences were not significant in both control and irradiated samples. Irradiation dose did not affect the basic tastes, aromatics, or mouth feels of fresh spinach, however; hardness attributes decreased as irradiated dose increased and slimy attributes of fresh spinach were higher in control samples compared to irradiated samples.
Meat Science, 2014
The Maxim's Electron Scatter Chamber (Maxim Chamber) was developed to obtain uniform dose distrib... more The Maxim's Electron Scatter Chamber (Maxim Chamber) was developed to obtain uniform dose distribution when applying electron beam (e-beam) irradiation to materials of irregular surface. This was achieved by placing a stainless steel mesh surrounding a cylindrical area where the target sample was placed. Upon contact with the mesh, electrons scatter and are directed onto the target from multiple angles, eliminating the e-beam linearity and resulting in a uniform dose distribution over the target surface. The effect of irradiation in the Maxim Chamber on dose distribution and pathogen reduction was tested on rabbit carcasses to simulate other larger carcasses. The dose uniformity ratio (DUR) on the rabbit carcasses was 1.8, indicating an acceptable dose distribution. On inoculated carcasses, this treatment reduced Escherichia coli O157:H7 by N 5 log cycles. These results indicate that carcass irradiation using e-beam is feasible using the Maxim's electron scattering chamber. Appropriate adjustments will be further needed for commercial application on beef and other animal carcasses.
Journal of Food Protection, 2012
Current industry chilling practices with and without the application of 2% L-lactic acid were com... more Current industry chilling practices with and without the application of 2% L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, and Campylobacter coli on pork variety meats. Pork variety meats (livers, intestines, hearts, and stomachs) were inoculated individually with one of the three pathogens and subjected to five different treatment combinations that included one or more of the following: water wash (25°C), lactic acid spray (2%, 40 to 50°C), chilling (4°C), and freezing (-15°C). Samples were analyzed before treatment, after each treatment step, and after 2, 4, and 6 months of frozen storage. Results showed that when a lactic acid spray was used in combination with water spray, immediate reductions were approximately 0.5 log CFU per sample of Salmonella, 0.8 log CFU per sample of Y. enterocolitica, and 1.1 log CFU per sample of C. coli. Chilling, both alone and in combination with spray treatments, had little effect on pathogens, while freezing resulted in additional 0.5-log CFU per sample reductions in levels of Salmonella and Y. enterocolitica, and an additional 1.0-log CFU per sample reduction in levels of C. coli. While reductions of at least 1 log CFU per sample were observed on variety meats treated with only a water wash and subsequently frozen, samples treated with lactic acid had greater additional reductions than those treated with only a water spray throughout frozen storage. The results of this study suggest that the use of lactic acid as a decontamination intervention, when used in combination with good manufacturing practices during processing, causes significant reductions in levels of Salmonella, Y. enterocolitica, and C. coli on pork variety meats.
International Journal of Food Science and Technology, 1999
Beef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age ... more Beef trimmings from young or mature beef cattle were obtained commercially. Trimmings within age type then were inoculated with about 6.0 log10 CFU/mL of rifampicin-resistant. Escherichia coli O157:H7 and Salmonella typhimurium (ATCC 13311) were randomly assigned to 1 of 3 treatments (control; 95 °C hot water alone, or with 2% L-lactic acid). After treatment, trimmings were ground, held for 0, 14, 28, or 42 d in chub packages at 4 °C, and total aerobic plat counts, E. coli O157:H7, and S. typhimurium counts were determined. Non-inoculated trimmings were also treated and samples were evaluated for pH, fat, moisture, TBA, meat color by colorimeter, and meat color, and odor by trained sensory panels. Trimmings treated with water or hot water plus lactic acid reduced levels of E. coli O157:H7 and S. typhimurium and tended to be darker after treatment. Meat odor in the final product was not affected by treatment.
Annals of Nuclear Energy, 2007
This paper presents the QuinalliBT system, a new approach to solve fuel loading and control rod p... more This paper presents the QuinalliBT system, a new approach to solve fuel loading and control rod patterns optimization problem in a coupled way. This system involves three different optimization stages; in the first one, a seed fuel loading using the Haling principle is designed. In the second stage, the corresponding control rod pattern for the previous fuel loading is obtained. Finally, in the last stage, a new fuel loading is created, starting from the previous fuel loading and using the corresponding set of optimized control rod patterns. For each stage, a different objective function is considered. In order to obtain the decision parameters used in those functions, the CM-PRESTO 3D steady-state reactor core simulator was used. Second and third stages are repeated until an appropriate fuel loading and its control rod pattern are obtained, or a stop criterion is achieved. In all stages, the tabu search optimization technique was used. The Qui-nalliBT system was tested and applied to a real BWR operation cycle. It was found that the value for k eff obtained by QuinalliBT was 0.0024 Dk/k greater than that of the reference cycle.
Annals of Nuclear Energy, 2004
We have developed a system to design optimized boiling water reactor fuel reloads. This system is... more We have developed a system to design optimized boiling water reactor fuel reloads. This system is based on the Tabu Search technique along with the heuristic rules of Control Cell Core and Low Leakage. These heuristic rules are a common practice in fuel management to maximize fuel assembly utilization and minimize core vessel damage, respectively. The system uses the 3-D simulator code CM-PRESTO and it has as objective function to maximize the cycle length while satisfying the operational thermal limits and cold shutdown constraints. In the system tabu search ideas such as random dynamic tabu tenure, and frequency-based memory are used. To test this system an optimized boiling water reactor cycle was designed and compared against an actual operating cycle. Numerical experiments show an improved energy cycle compared with the loading patterns generated by engineer expertise and genetic algorithms.
Pathogens and Toxins in Foods, 2010
International Journal of Food Microbiology, 2006
The aim of this study was to identify a potential surrogate to describe the radiation sensitivity... more The aim of this study was to identify a potential surrogate to describe the radiation sensitivity of the most common pathogens encountered in fruits. Three pathogens: Escherichia coli O157:H7 933, Listeria monocytogenes ATCC 51414, and Salmonella Poona, and five non-pathogens: E. coli K-12 MG1655, Listeria innocua Seeliger 1983 (NRRL B-33003 and NRRl B-33014), Enterobacter aerogenes, and Salmonella LT2 were inoculated (populations of 107–109 CFU/ml) into model food systems (10% w/w gelatin) and exposed to doses up to 1.0 kGy using a 2 MeV Van der Graaf linear accelerator. The non-pathogen E. coli K-12 MG1655 was highly resistant to radiation (D10 = 0.88 kGy) in comparison to the other strains while L. monocytogenes was the more radiation-resistant pathogen (D10 = 1.09 kGy). Thus, E. coli K-12 MG1655 could be a suitable surrogate for e-beam studies with L. monocytogenes as the indicator pathogen. L. innocua strains were more radiation-sensitive (D10 = 0.66, 0.72 kGy) than their pathogenic counterpart. S. Poona and E. coli O157:H7 were even more radiation-sensitive (D10 = 0.38, 0.36 kGy, respectively). S. LT2 was the least radiation-resistant pathogen with D10 = 0.12 kGy. In a later study, the radiation resistance of the pathogens and the surrogate was evaluated when inoculated in a real food (i.e., fresh cantaloupe). The D10 values obtained in this experiment were higher than those obtained with the model foods. However, the surrogate was still more radiation-resistant and could therefore be used to indicate decontamination of the target pathogens under electron beam irradiation.
Journal of Food Science, 2010
Combining food antimicrobials can enhance inhibition of Listeria monocytogenes in ready-to-eat (R... more Combining food antimicrobials can enhance inhibition of Listeria monocytogenes in ready-to-eat (RTE) meats. A broth dilution assay was used to compare the inhibition of L. monocytogenes resulting from exposure to nisin, acidic calcium sulfate, ε-poly-L-lysine, and lauric arginate ester applied singly and in combination. Minimum inhibitory concentrations (MICs) were the lowest concentrations of single antimicrobials producing inhibition following 24 h incubation at 35 °C. Minimum bactericidal concentrations (MBCs) were the lowest concentrations that decreased populations by ≥3.0 log(10) CFU/mL. Combinations of nisin with acidic calcium sulfate, nisin with lauric arginate ester, and ɛ-poly-L-lysine with acidic calcium sulfate were prepared using a checkerboard assay to determine optimal inhibitory combinations (OICs). Fractional inhibitory concentrations (FICs) were calculated from OICs and were used to create FIC indices (FIC(I)s) and isobolograms to classify combinations as synergistic (FIC(I) < 1.00), additive/indifferent (FIC(I)= 1.00), or antagonistic (FIC(I) > 1.00). MIC values for nisin ranged from 3.13 to 6.25 μg/g with MBC values at 6.25 μg/g for all strains except for Natl. Animal Disease Center (NADC) 2045. MIC values for ε-poly-L-lysine ranged from 6.25 to 12.50 μg/g with MBCs from 12.50 to 25.00 μg/g. Lauric arginate ester at 12.50 μg/g was the MIC and MBC for all strains; 12.50 mL/L was the MIC and MBC for acidic calcium sulfate. Combining nisin with acidic calcium sulfate synergistically inhibited L. monocytogenes; nisin with lauric arginate ester produced additive-type inhibition, while ε-poly-L-lysine with acidic calcium sulfate produced antagonistic-type inhibition. Applying nisin along with acidic calcium sulfate should be further investigated for efficacy on RTE meat surfaces.
Peroxyacetic acid was evaluated in four separate trials for ability to reduce populations of Esch... more Peroxyacetic acid was evaluated in four separate trials for ability to reduce populations of Escherichia coli O157:H7 and Salmonella serotype Typhimurium on fresh beef trim. Trial 1 examined the effectiveness of peroxyacetic acid on individual pieces of fresh beef trim. Trial 2 evaluated the efficacy of peroxyacetic acid at low levels of contamination on batches of fresh beef trim. Trial 3 studied a washing effect of water. Lastly, Trial 4 compared the effectiveness of peroxyacetic acid to lactic acid. At various inoculation levels, peroxyacetic acid reduced populations of both pathogens by approximately 1.0 log10 CFU/cm2 on fresh beef trim. Trial 3 showed that approximately half of the reductions found in Trials 1 and 2 were due to a washing effect of the water dip. In addition, as shown in Trial 1, increases in concentrations (>200 ppm) did not significantly increase log10 reductions of both pathogens. Following a water dip in Trial 4, peroxyacetic acid caused a reduction of 0.7 log10 CFU/cm2 in E. coli O157:H7 and 1.0 log10 CFU/cm2 in Salmonella Typhimurium, whereas lactic acid caused a reduction of 1.3 log10 CFU/cm2 in E. coli O157:H7 and 2.1 log10 CFU/cm2 in S. Typhimurium following the water dip. These results show that peroxyacetic acid was not more effective than 2% l-lactic acid in reducing pathogens on fresh beef trim.
Meat Science, 2005
Four experiments were conducted to test the efficacy of peroxyacetic acid as a microbial interven... more Four experiments were conducted to test the efficacy of peroxyacetic acid as a microbial intervention on beef carcass surfaces. In these experiments, beef carcass surfaces were inoculated with fecal material (no pathogens) or fecal material containing rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium. Inoculated surfaces were subjected to a simulated carcass wash with and without 2% l-lactic acid treatment before chilling. In Experiments 1 and 2, the chilled carcass surfaces were sprayed with peroxyacetic acid (200 ppm; 43°) for 15 s. Peroxyacetic acid had no effect on microbial counts of any organism measured on these carcass surfaces. However, lactic acid reduced counts of E. coli Type I (1.9 log10 CFU/cm2), coliforms (3.0 log10 CFU/cm2), E. coli O157:H7 (2.7 log10 CFU/cm2), and S. Typhimurium (2.8 log10 CFU/cm2) entering the chilling cooler and prevented growth during the chilling period. In Experiment 3, peroxyacetic acid at different concentrations (200, 600, and 1000 ppm) and application temperatures (45 and 55 °C) were used to investigate its effectiveness in killing E. coli O157:H7 and S. Typhimurium compared to 4% l-lactic acid (55 °C). Application temperature did not affect the counts of either microorganism. Peroxyacetic acid concentrations up to 600 ppm had no effect on these microorganisms. Concentrations of 1000 ppm reduced E. coli O157:H7 and S. Typhimurium by up to 1.7 and 1.3 log10 CFU/cm2, respectively. However, 4% lactic acid reduced these organisms by 2.7 and 3.4 log10 CFU/cm2, respectively. In Experiment 4, peroxyacetic acid (200 ppm; 43 °C) was applied to hot carcass surfaces. This treatment caused a 0.7 log10 CFU/cm2 reduction in both E. coli O157:H7 and S. Typhimurium. The collective results from these experiments indicate that peroxyacetic acid was not an effective intervention when applied to chilled inoculated carcass piece surfaces.
International Journal of Food Science and Technology, 2006
ABSTRACT: Electron beam irradiated sliced cantaloupe was tested for 21 d of storage for total aer... more ABSTRACT: Electron beam irradiated sliced cantaloupe was tested for 21 d of storage for total aerobic microbial counts, texture, color, and different sensorial parameters as a function of irradiation doses 0, 0.7, and 1.4 kGy and the wash treatments, 1 and 200 ppm chlorine applied to the melons before cutting. Irradiation resulted in a reduction in the total aerobic microbial counts with increasing doses. Melons washed only with water before cutting had total aerobic bacterial counts of 4.0, 2.0, and 0.8 log colony-forming units (CFU)/g on day 0 at irradiation doses of 0, 0.7, and 1.4 kGy, respectively. Across all doses of irradiation, counts were consistently lower for cantaloupe pieces obtained from melons that had been subjected to chlorine rinse in comparison with those washed with water without chlorine. Melons washed with chlorine before cutting had total aerobic bacterial counts of 2.7, 0.7, and 0.5 log CFU/g on day 0 at irradiation doses of 0, 0.7, and 1.4 kGy, respectively. Objective color analysis indicated no significant effect of irradiation on the color of cantaloupe. Texture measured as compression force was lower only for cantaloupe irradiated at 1.4 kGy. Irradiation did not affect descriptive attribute flavor and texture sensory attributes of cantaloupe pieces. Decontamination of whole cantaloupes before cutting using chlorine wash may be combined with low-dose irradiation for shelf-life extension of sliced cantaloupe.
Journal of Food Science, 2007
ABSTRACT: The use of antimicrobial ingredients in combination with irradiation is an effective a... more ABSTRACT: The use of antimicrobial ingredients in combination with irradiation is an effective antilisterial intervention strategy for ready-to-eat meat products. Microbial safety was evaluated for frankfurters formulated with 0% or 3% added potassium lactate/sodium diacetate solution and inoculated with Listeria monocytogenes before or after treatment with irradiation (0, 1.8, or 2.6 kGy). Frankfurters were stored aerobically or vacuum packaged and L. monocytogenes counts and APCs were determined while refrigerated. The incorporation of lactate/diacetate with or without irradiation had a strong listeriostatic effect for aerobically stored frankfurters. Outgrowth was suppressed and counts were not different from initial counts (5.2 log CFU/frank compared with 5.0 log CFU/frank); however, those without the additive increased steadily (5.4 to 9.3 log CFU/frank). Irradiation treatments alone had higher L. monocytogenes counts after 3 wk. For vacuum-packaged frankfurters, both the addition of lactate/diacetate and irradiation were effective at controlling growth after 8 wk. Large and incremental reductions in total counts were seen for irradiation treatments. Initial counts were reduced by 3 log CFU with the application of 1.8 kGy while 2.6 kGy decreased counts over 5 log CFU. These reductions were maintained throughout storage for lactate/diacetate-treated frankfurters. By 8 wk, L. monocytogenes counts on 1.8 and 2.6 kGy irradiated frankfurters without lactate/diacetate increased to 7.43 and 6.13 log CFU, respectively. Overall, lactate/diacetate retarded the outgrowth of L. monocytogenes on frankfurters throughout aerobic storage and the combination of irradiation and 3% lactate/diacetate reduced and retarded growth of L. monocytogenes, especially during the last 2 wk of vacuum-packaged storage.
International Journal of Food Microbiology, 2007
The contamination of beef carcasses with Shiga toxin-producing O157:H7 and non-O157 Escherichia c... more The contamination of beef carcasses with Shiga toxin-producing O157:H7 and non-O157 Escherichia coli (STEC) obtained from a slaughter plant in Guadalajara, Mexico was investigated. A total of 258 beef carcasses were sampled during a 12-month period. All samples were assayed for STEC by selective enrichment in modified tryptone soy broth supplemented with cefixime, cefsulodin and vancomycin, followed by plating on Sorbitol MacConkey Agar supplemented with cefixime and tellurite (CT–SMAC). Simultaneously, all samples were assayed by immunomagnetic separation (IMS) and plated on CT–SMAC and CHROMagar®. The presence of the stx1, stx2, eaeA and hly933 genes, recognized as major virulence factors of STEC, was tested for O157:H7 and non-O157 E. coli isolates by multiplex polymerase chain reaction (PCR). STEC was detected in two (0.8%) samples. One of these STEC isolates corresponded to the serotype O157:H7 showing stx2, eaeA and hyl933 genes. The other isolate corresponded to non-O157 STEC and only had the stx1 gene. Thirteen carcasses (5%) were positive for nonmotile E. coli O157 and 7 (2.7%) were positive for E. coli O157:H7. The presence of O157:H7 and non-O157 STEC on beef carcasses in this slaughter plant in Guadalajara, Mexico, emphasizes the importance of implementing the Hazard Analysis and Critical Control Point (HACCP) system, as well as the need for implementing, evaluating, and validating antimicrobial interventions to reduce the presence of potential pathogenic microorganisms.
Resumen-Se dan instrucciones de estilo sobre la preparación de artículos para la Revista IEEE A... more Resumen-Se dan instrucciones de estilo sobre la preparación de artículos para la Revista IEEE América Latina en español. Este documento es ejemplo del diseño editorial deseado (incluido este resumen) y puede usarse como plantilla. El documento contiene información del formato de autoedición y de los tipos y tamaños de letra usados. Se dan reglas sobre ecuaciones, unidades, figuras, tablas, abreviaturas y acrónimos. También se orienta la redacción de agradecimientos, referencias y biografías de los autores. El resumen no debe pasar de 150 palabras y no puede contener ecuaciones, figuras, tablas ni referencias. Debe relatar concisamente lo que se ha hecho, cómo se ha hecho, los resultados principales y su relevancia. En lo fundamental, esta plantilla sigue a Preparation of a Formatted Technical Work for the IEEE Power Engineering Society de J. W. Hagge y L. L. Grigsby, y a la plantilla TRANS_JOUR.doc de la página www.ieee.org.
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Papers by Alejandro Castillo