SURVIVAL OF VIBRIO VULNIFICUS AT REDUCED TEMPERATURES AND ELEVATED NUTRIENT

Studies were conducted on the survival of the human bacterial pathogen, Vibrio vulnificus, in heart infusion broth held at 5, 10 and 15°C. Culturability was monitored by plate counts on heart infusion agar, and viability by examination of electron transport activity. Whereas V. vulnificus demonstrated growth at 15°C, a rapid loss of culturability for cells held at the lower temperatures was observed. At all temperatures, however, a significant portion of the population was found to remain viable over the 28 day study period. The ability of V. vulnificus cells to metabolize exogenously supplied nutrient at reduced temperatures was also examined as an indicator of viability. Cells were able to rapidly take up and respire mixed amino acids at 9 and 13°C, whereas cells incubated at 2°C showed relatively little metabolism of the labeled substrates. Like the growth and viability study, the radiotracer study indicates survival of V. vulnificus at reduced temperatures, although with reduced rates of activity. The possible implications of these findings for the transport and storage of shellfish is discussed.     

Use of Bicarbonates for Microbial Control and Improved Water-Binding Capacity in Cod Fillets

Dipping cod fillets in ammonium or sodium bicarbonate solutions markedly reduced microbial growth compared to untreated samples after 8 days at 4°C. Total plate counts, proteolytic bacteria and H₂S-producing bacteria were inhibited. Mixing ammonium- and sodium bicarbonates at selected ratios maintained the preservative effect while reducing the ammonia odor. The treated fish had improved texture and moisture retention by both objective and subjective testing but had significantly lower aroma and overall acceptability scores from sensory evaluation.     

Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Adult Chicken Breast Muscle

An exhaustively washed chicken breast muscle fraction formed a stable emulsion despite the absence of any soluble material. Measurements of the oil droplet size suggested that about 1 mg of myosin was available per square meter of oil droplet surface. This was less than the amount required to fully cover the surface of the oil droplets and suggested that the classical emulsification theory did not hold for meat “emulsion” products. The formation of a matrix (gel) in the aqueous phase might be a significant contributor towards stabilizing meat sausage-type products.     

ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE

Aerobic plate counts on Plate Count Agar at 25°C were used to determine the time required to reach a microbial spoilage level of 1.0 × 10⁷ C.F.U./g, for mechanically deboned chicken meat, minced fish and chicken sausage stored at 2°C. The storage times were 5, 8 and 9 days, respectively. Addition of citric acid (0.2%), ascorbic acid (0.2%) or lauricidin (250 ppm) alone extended the shelf-life by 0–2 days. The combination of lauricidin and citric acid or lauricidin and ascorbic acid extended the time required to reach a microbial spoilage level for mechanically deboned chicken meat by as much as 7 days, minced fish by as much 4 days and chicken sausage by 8 days.     

BEHAVIOR THERAPY WITH CHILDREN: A REVIEW AND EVALUATION OF RESEARCH METHODOLOGY.

PAPERS ARE CLASSIFIED IN TERMS OF THE THERAPIST'S GOALS IN TREATMENT INCLUDING: (1) DECELERATION OF MALADAPTIVE BEHAVIOR, (2) ACCELERATION OF PROSOCIAL BEHAVIOR, AND (3) COMBINED PROMOTION OF ADAPTIVE BEHAVIOR AND CONTROL OF PROBLEMATIC BEHAVIOR. ALTHOUGH A NUMBER OF THE STUDIES REVIEWED CONVINCINGLY DEMONSTRATE THE EFFICACY OF BEHAVIORISTIC TREATMENT APPROACHES, THE MAJORITY WERE INADEQUATELY CONTROLLED AND INCOMPLETELY RECORDED CASE STUDIES. IT IS SUGGESTED THAT WHEN INDIVIDUAL SS ARE USED FOR THERAPY-EVALUATION STUDIES, E SHOULD PROVIDE: (1) ADEQUATE BASE-LINE MEASURES OF THE TARGET BEHAVIOR, (2) SYSTEMATIC VARIATION OF REINFORCEMENT CONTINGENCIES OR OTHER PROCEDURES DEMONSTRATING CONTROL OF S'S BEHAVIOR, (3) EVIDENCE THAT BEHAVIOR OBSERVATIONS ARE UNBIASED, AND (4) RIGOROUS FOLLOW-UP EVALUATIONS. (3 P. REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

IS AEROMONAS SP. A FOODBORNE PATHOGEN? REVIEW OF THE CLINICAL DATA.

Members of the genus Aeromonas are frequently found in the environment, food, and water. Aeromonas hydrophila is a human pathogen which causes skin infections, septicemia, and endocarditis predominantly in immunocompromised patients. Epidemiological studies indicate that A. hydrophila may be an important cause of food-borne gastroenteritis, but studies in primates and humans have not confirmed the pathogenic role. Further characterization of virulence determinants may clarify the importance of this organism. In this review, the organisms, epidemiological evidence, and the challenge studies are discussed in an attempt to determine the role of Aeromonas sp. in the pathogenesis of food-borne gastroenteritis.     

Influence of Temperature, NaCI, and pH on the Growth of Aeromonas Hydrophila

Growth of clinical isolates of Aeromonas hydrophila at various temperatures, pH values, and salt levels was studied in BHI broth. A majority of the isolates grew at 4-5°C and 42°C, and all grew equally well over the range 20-35°C. At 28°C, most isolates could tolerate 4% NaCl, while at 4°C only a limited number grew in 3% NaCl. Similarly, isolates could better tolerate acidic conditions when cultured at 28°C as compared to 4°C. These data suggest that it is likely that A. hydrophila strains associated with human gastroenteritis are capable of growing in foods at refrigeration temperatures currently considered adequate for preventing the growth of foodborne pathogens.