Survey of domestic food purchases and related home handling practices in the Abruzzo region (central Italy): Data collection and analysis through a language-independent classification system

A telephone survey was carried out on 13,486 randomly selected households located in the Abruzzo region (central Italy). Three questionnaires were specifically designed in relation to three different groups of foods (Meat and meat products, Fishery products, Fruit and vegetables). Questions were mainly focused on the amount and number of purchases, type of retailer, and home food handling practices with respect to the week prior to the interview. Data were classified according to a multilingual thesaurus system (LanguaL). Results allowed to estimate domestic purchases (in kg) per capita for different food categories. The category “Red meat/Cattle” accounted for a large part of purchases in the “meat and meat products” group (10.9 kg per capita/year; 32.2% of purchases in the group) while the category “Fish or related organism/Fish” was the most purchased in the “fishery products” group (6.9 kg per capita/year; 63.3%). The aggregation of more detailed characteristics enabled the identification of popular categories of foods, such as “Red meat/Cattle/Divided into pieces” (25% of the “meat and meat products” group). Significant differences (p < 0.05) were found between the four different provinces (L'Aquila, Chieti, Pescara and Teramo) with respect to “Poultry/Chicken” and “Red meat/Cattle” categories. Householders were also asked about post-purchase food handling practices that might be hazardous to food safety. More than 20% of those surveyed stated that they thawed frozen meat at room temperature. The degree of doneness after cooking of different food categories was generally high: over 90% of products purchased in the majority of meat and fish categories were properly cooked. However a noticeable proportion of householders (about 15%) reported medium or rare cooking of “Red meat/Cattle” and “Red meat/Swine”. Differences (p < 0.05) were also found between consumers of different ages, with people over 65 years old being more prone to freeze meat and cook it thoroughly.The survey was carried out in a specific geographic area and on a statistically significant sample of households, thus allowing a collection of data on domestic habits relating to food purchases and home food handling practices. This information should be included in the framework of quantitative microbial risk assessment (QMRA) models as a measure of the actual exposure of consumers to pathogenic microorganism. The LanguaL system also proved to be a practical language-independent method useful not only to identify and describe food items but also to classify them according to specific food safety characteristics.     

稠油微生物开采技术现状及进展

综述了用微生物方法开采稠油的技术现状与进展，论题如下。①概述。②基本方法：异源微生物采油，包括微生物吞吐和微生物驱；本源微生物采油压大港孔店油田的实例。③主要机理，包括产表面活性剂，降解稠油中重质组分及其他。④技术研究，包括机理性、可行性及经济效益研究，列举了国内外6个实例。⑤现场应用，包括国外1个、国内6个实例。⑥该技术的优势及问题。参22。     

稠油微生物开采矿场试验研究——以克拉玛依油田为例

为了增加开发效益及进一步提高原油采收率,克拉玛依油田优选了混源采油菌组合,采用单井吞吐的生产方式,分两批对21口稠油开发井进行了微生物开采矿场试验。经采油菌作用,作业区的稠油粘度大幅度降低,在停止注蒸汽的情况下,大多数试验井都能达到经济产能,试验得到了较高的投资回报率。结果表明,所选用的采油菌组合对胶质、沥青质含量高的稠油作用效果显著,矿场试验的投资少、见效快、收益高。稠油微生物开采技术值得在克拉玛依油田的稠油开发中加以应用、推广。     

Estimation of the Substrate Concentration Profiles in Petroleum Pipelines Containing Biofilms

In industrial systems, the formation of biofilms can cause many problems, such as an increase in the flow resistance of pipelines, energy losses in fluid transport and heat exchangers, product contamination, materials deterioration, and biocorrosion. As a result, biofilms contribute substantially to economic losses in the industry. Corrosion is particularly an issue in the petroleum industry and its implications range from down-hole completion through petroleum processing units. Much of this corrosion is attributed to microbial activities. This paper proposes a mathematical model for predicting substrate concentration for such microbial growth. Substrate concentrations in the system and near the biofilm surface are one of the parameters that has a great effect in determining the extent of the problems associated with biofilms. In this study, a convective-diffusion model under various flow conditions (stagnant, laminar, and turbulent) has been solved using the finite difference technique, employing the alternating direction implicit (ADI) method. The model assumes that a liquid containing substrate and bacteria is flowing in a pipeline with known concentrations at the inlet and then predicts the variation of the transient (as a function of time) substrate concentration along the pipeline and as a function of the pipe radius. The model is then used to predict and estimate the substrate concentration profiles on the biofilm surface under different environmental conditions. A parametric study was also conducted to study the effect of the different parameters influencing the substrate concentration profiles in the system and on the biofilm surface.     

文明寨油田微生物调驱矿场试验

针对文明寨油田高温高盐的特点,引进了一种耐温耐盐的FM复合微生物菌种。室内评价表明, 该菌种适应高温高盐油层,能有效改善原油性质,代谢产物主要为有机酸、醇、气体等。矿场开展调驱 试验12井次,注入井菌浓增加2个数量级,累计增油4269t,表明该菌种适应文明寨油藏条件。     

Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties

Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (～23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holding time.     

Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni

Interactions between the yeast strain used for primary oenological fermentation and the bacterium used to conduct subsequent malolactic fermentation were studied under model winemaking conditions. A commercial Saccharomyces cerevisiae wine yeast (strains, EC 1118, AWRI 835 and CY-3079) was grown in a defined medium whose composition approximated grape juice. Fermentations by all strains reached dryness, and retained a cell viability of greater than 90% upon completion of fermentation. Highest total viable cell number and percentage of viable cells were recorded for EC 1118. A sur lie ageing of the fermented medium over a 12 week period revealed a bi-phasic decay of culture viability for all strains. Thus 99% of cells had died within 2 weeks post-fermentation. Viabilities were then stable for the subsequent 4–6 week period before a second decline phase ensued and ended in either a minimal ( ca 100 CFU/mL, EC 1118) or no viable cells being detected at 12 weeks of ageing. The growth response of an Oenococcus oeni inoculum to yeast culture supernatants, previously aged for up to 12 weeks in the presence or absence of yeast lees, was evaluated in a bio-assay. In this way, yeast strains could be designated as being either inhibitory, neutral or stimulatory to the growth of O. oeni (strain Lc5p). Inhibition by supernatants of strain EC 1118 was evident, but found to be reduced by ageing the supernatant (with or without lees). Conversely, longer ageing on yeast lees increased the magnitude of the stimulatory response in O. oeni (strain Lc5p) to the supernatant from the wine yeast (strain CY-3079).