Specific surface area of snow samples determined by CH4 adsorption at 77 K and estimated by optical microscopy and scanning electron microscopy

Snow is a divided medium that can adsorb atmospheric trace gases. Evaluating the impact of the snow cover on atmospheric chemistry therefore requires the knowledge of the specific surface area (SSA) of snow. This paper compares the results of three methods used to measure or estimate the SSA of four snow samples: CH4 adsorption at 77 K, optical microscopy (OM), and scanning electron microscopy (SEM, used only on two samples). Within error bars, CH4 adsorption and OM yield similar results on three of the four snow samples. Values for the 4th sample are within a factor of 2. For both samples where CH4 adsorption, OM, and SEM are used, all three methods yield similar results, but CH4 adsorption always has a better accuracy and a much better precision. Thus, despite its ease of use, estimates from OM images are often not accurate enough to monitor the evolution of snow SSA. The main sources of error in the OM method are the difficulty to determine snow crystal thicknesses and to take into account the topography of the snow crystal surface. The combination of CH4 adsorption and OM or SEM can provide useful information on the evolution of both the SSA and the shape of snow crystals. This will be useful to evaluate the respective contributions of adsorption/desorption and sublimation/condensation processes to the impact of the snow cover on atmospheric chemistry.     

Adsorption of phenanthrene on natural snow

The snowpack is a reservoir for semivolatile organic compounds (SVOCs) and, in particular, for persistent organic pollutants (POPs), which are sequestered in winter and released to the atmosphere or hydrosphere in the spring. Modeling these processes usually assumes that SVOCs are incorporated into the snowpack by adsorption to snow surfaces, but this has never been proven because the specific surface area (SSA) of snow has never been measured together with snow composition. Here we expose natural snow to phenanthrene vapors (one of the more volatile POPs) and measure for the first time both the SSA and the chemical composition of the snow. The results are consistent with an adsorption equilibrium. The measured Henry's law constant is H(Phen)(T) = 2.88 x 10(22) exp(-10660/7) Pa m2 mol(-1), with Tin Kelvin. The adsorption enthalpy is delta H(ads) = -89 +/- 18 kJ mol(-1). We also perform molecular dynamics calculations of phenanthrene adsorption to ice and obtain AHads = -85 +/- 8 kJ mol(-1), close to the experimental value. Results are applied to the adsorption of phenanthrene to the Arctic and subarctic snowpacks. The subarctic snowpack, with a low snow area index (SAI = 1000), is a negligible reservoir of phenanthrene, butthe colder Arctic snowpack, with SAI = 2500, sequesters most of the phenanthrene present in the (snow + boundary layer) system.     

Changes in surface area and concentrations of semivolatile organic contaminants in aging snow

During the winter of 1999/2000 five snowpacks at Turkey Lake Watershed east of Lake Superior were sampled immediately after falling and again after several days of aging for the analysis of specific snow surface area and the concentrations of organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs). The snow surface could be determined with a relative coefficient of variation of 6% using frontal chromatography, measuring the retention of ethyl acetate, a substance with known adsorption coefficient on the ice surface. The snow surface area of fresh snow varied from 1000 to 1330 cm2/g and was higher for snow falling during colder days. The aged snow samples had consistently lower surface areas ranging from 520 to 780 cm2/g, corresponding to an average loss of half of the initial surface area during aging. The rate of loss of surface area was faster at higher temperatures. Dieldrin, alpha-HCH, and gamma-HCH were the most abundant OCPs in snowmelt water, but endosulfan, chlordane-related substances, heptachlor epoxide, pp'-DDT, pp'-DDE, and chlorinated benzenes were also consistently present. Three midwinter snowpacks that aged during relatively cold temperatures generally experienced a loss of PCBs and OCPs that was of the same order of magnitude as the observed loss of snow surface area. However, no relationship between the extent of loss and the strength of a contaminants' sorption to snow was apparent. Few significant changes in snowpack concentrations of OCPs and PCBs were observed in a snowpack that fell at relatively high temperatures and aged under colder conditions. Concentrations of OCPs and PCBs increased in a late-winter snowpack that aged while temperatures rapidly increased to above freezing. Concentrations of pp'-DDE and endosulfan-II that increased in snowpacks that saw simultaneous decreases in the levels of pp'-DDT and endosulfan-I hint at the occurrence of sunlight induced conversions in snow. While surface area decreases clearly contribute to the loss of semivolatile organic compounds from metamorphosing snowpacks, other confounding factors play a role in determining concentration changes, in particular in wet snow.     

Evolution of the snow area index of the subarctic snowpack in central Alaska over a whole season. consequences for the air to snow transfer of pollutants

The detailed physical characteristics of the subarctic snowpack must be known to quantify the exchange of adsorbed pollutants between the atmosphere and the snow cover. For the first time, the combined evolutions of specific surface area (SSA), snow stratigraphy, temperature, and density were monitored throughout winter in central Alaska. We define the snow area index (SAI) as the vertically integrated surface area of snow crystals, and this variable is used to quantify pollutants' adsorption. Intense metamorphism generated by strong temperature gradients formed a thick depth hoar layer with low SSA (90 cm(2) g-1) and density (200 kg m(-3)), resulting in a low SAI. After snowpack buildup in autumn, the winter SAI remained around 1000 m(2)/m(2) of ground, much lower than the SAI of the Arctic snowpack, 2500 m(2) m-(2). With the example of PCBs 28 and 180, we calculate that the subarctic snowpack is a smaller reservoir of adsorbed pollutants than the Arctic snowpack and less efficiently transfers adsorbed pollutants from the atmosphere to ecosystems. The difference is greater for the more volatile PCB 28. With climate change, snowpack structure will be modified, and the snowpack's ability to transfer adsorbed pollutants from the atmosphere to ecosystems may be reduced, especially for the more volatile pollutants.     

Determination of the specific surface area of snow using ozonation of 1,1-diphenylethylene

We measured the kinetics of ozonation reaction of 1,1-diphenylethylene (DPE) in artificial snow, produced by shock freezing of DPE aqueous solutions sprayed into liquid nitrogen. It was demonstrated that most of the reactant molecules are in direct (productive) contact with gaseous ozone, thus the technique produces snow with organic molecules largely ejected to the surface of snow grains. The kinetic data were used to evaluate the snow specific surface area (～70 cm(2) g(-1)). This number is a measure of the availability of the molecules on the surface for chemical reaction with gaseous species. The experimental results were consistent with the Langmuir-Hinshelwood type reaction mechanism. DPE represents environmentally relevant compounds such as alkenes which can react with atmospheric ozone, and are relatively abundant in natural snow. For typical atmospheric ozone concentrations in polar areas (20 ppbv), we estimated that half-life of DPE on the surface of snow grains is ～5 days at submonolayer coverages and -15 °C.     

Effect of surface roughness and stainless steel finish on Listeria monocytogenes attachment and biofilm formation

The purpose of this study was to evaluate the effect of surface roughness (Ra) and finish of mechanically polished stainless steel (Ra = 0.26 +/- 0.05, 0.49 +/- 0.10, and 0.69 +/- 0.05 microm) and electropolished stainless steel (Ra = 0.16 +/- 0.06, 0.40 +/- 0.003, and 0.67 +/- 0.02 microm) on Listeria adhesion and biofilm formation. A four-strain cocktail of Listeria monocytogenes was used. Each strain (0.1%) was added to 200 ml of tryptic soy broth (TSB), and coupons were inserted to the mixture for 5 min. For biofilm formation, coupons with adhesive cells were incubated in 1:20 diluted TSB at 32 degrees C for 48 h. The experiment was performed by a randomized block design. Our results show that the level of Listeria present after 48 h of incubation (mean = 7 log CFU/cm2) was significantly higher than after 5 min (mean = 6.0 log CFU/cm2) (P < 0.01). No differences in initial adhesion were seen in mechanically finished (mean = 6.7 log CFU/cm2) when compared with electropolished stainless steel (mean = 6.7 log CFU/cm2) (P > 0.05). Listeria initial adhesion (values ranged from 5.9 to 6.1 log CFU/cm2) or biofilm formation (values ranged from 6.9 to 7.2 log CFU/cm2) was not significantly correlated with Ra values (P > 0.05). Image analysis with an atomic force microscope showed that bacteria did not colonize the complete surface after 48 h but were individual cells or grouped in microcolonies that ranged from 5 to 10 microm in diameter and one to three cell layers in thickness. Exopolymeric substances were observed to be associated with the colonies. According to our results, electropolishing stainless steel does not pose a significant advantage for food sanitation over mechanically finished stainless steel.     

Effects of storage temperature and preservative treatment on shelf life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus)

Sensory and microbiological characteristics of pond-raised freshwater silver perch (Bidyanus bidyanus) fish, during cold storage over a period of 25 days were evaluated. Whole fish (averaging 400 g each) were stored in cold storage rooms at either 0 to 2 degrees C, 5 degrees C, or 5 degrees C + potassium sorbate as a preservative. The organoleptic and hypoxanthine test results show that the treatment of potassium sorbate can slow the process of spoilage by about 5 days. Yet, the most important factor affecting the shelf life of these fish is the storage temperature. Keeping the fish at 0 to 2 degrees C can prolong the storage prior to spoilage by 10 days compared with those kept at 5 degrees C. These results obtained through organoleptic tests are corroborated by both the chemical (hypoxanthine and total volatile basic nitrogen) and to some extent by the physical (cosmos) tests. The initial total bacteriological counts were 5 x 10(2) CFU/cm2 for fish surface and <10(2) CFU/g for fish flesh, and these counts rose continuously, reaching about 106 CFU/g (0 to 2 degrees C) and 10(7) CFU/g (5 degrees C) in flesh and 10(7) to 10(8) CFU/cm2 on the surface by the end of the storage period. The addition of potassium sorbate led to a smaller increase in bacterial numbers, especially during the first 15 days. Bacterial composition fluctuated during storage. The initial load on the fish surface was predominantly mesophilic and gram positive and consisted mostly (80%) of Micrococci, Bacillus, and Corynebacterium. During the next 10 days, these bacteria were practically replaced by gram-negative flora comprised mostly of Pseudomonas fluorescens that rapidly increased with storage time and accounted for 95% after 15 days.     

Recovery of Escherichia coli Biotype I and Enterococcus spp. during refrigerated storage of beef carcasses inoculated with a fecal slurry.

Three beef front quarters/carcasses were inoculated with a slurry of cattle manure. During storage at 4 degrees C, two sponge samples from each of three sites (i.e., 100 cm2 from each of two fat surfaces and 100 cm2 from a lean surface) were taken from each of the three carcasses on days 0, 1, 3, 7, and 10 after inoculation. The initial numbers of Escherichia coli averaged 2.0 log10 CFU/cm2 (1.21 to 2.47 log10 CFU/cm2) using the Petrifilm method and 2.09 log10 most probable number (MPN)/cm2 (0.88 to 2.96 log10 MPN/cm2) using the MPN method. The initial numbers of enterococci averaged 3.34 log10 CFU/cm2 (3.07 to 3.79 log10 CFU/cm2) using kanamycin esculin azide agar. In general, an appreciable reduction in the numbers of E. coli occurred during the first 24 h of storage; for the Petrifilm method an average reduction of 1.37 log10 CFU/cm2 (0.69 to 1.71 log10 CFU/cm2) was observed, and for the MPN method an average reduction of 1.52 log10 MPN/cm2 (0.47 to 2.08 log10 MPN/cm2) was observed. E. coli were not detected (<-0.12 log10 CFU/cm2) using Petrifilm on day 7 of the storage period on two (initial counts of 1.21 and 2.29 log10 CFU/cm2) of the three carcasses. However, viable E. coli cells were recovered from these two carcasses after a 24-h enrichment at 37 degrees C in EC broth. Viable E. coli cells were detected at levels of -0.10 log10 CFU/cm2 on the third carcass (initial count of 2.47 log10 CFU/cm2) after 7 days at 4 degrees C. No significant difference in recovery of viable cells was observed between the MPN and Petrifilm methods on days 0, 1, and 3 (P > 0.05). However, viable E. coli cells were recovered from all three carcasses by the MPN method on day 7 at an average of -0.29 log10 MPN/ cm2 (-0.6 to -0.1 log10 MPN/cm2). On day 10, viable cells were recovered by the MPN method from two of the three carcasses at -0.63 and -0.48 log10 MPN/cm2 but were not recovered from the remaining carcass (<-0.8 log10 MPN/cm2). Similar to E. coli, the greatest reduction (average of 1.26 log10 CFU/cm2, range = 1.06 to 1.45 log10 CFU/cm2) in the numbers of enterococci occurred during the first 24 h of storage. Because of higher initial numbers and a slightly slower rate of decrease, the numbers of Enterococcus spp. were significantly higher (P < 0.017) than the numbers of E. coli Biotype I after 3, 7, and 10 days of storage. These results suggest that enterococci may be useful as an indicator of fecal contamination of beef carcasses.     

The role of mercury redox reactions in snow on snow-to-air mercury transfer

Wet deposition of Hg in snow represents a major air-to-land flux of Hg in temperate and polar environments. However, the chemical speciation of Hg in snow and its chemical and physical behavior after deposition are poorly understood. To investigate Hg dynamics in snow, we followed Hg0 and total Hg concentrations in a snowpack above a frozen lake over 1 month. Our results indicate that newly deposited Hg is highly labile in snowpacks. On average, Hg levels in particular snow episodes decrease by 54% within 24 h after deposition. We hypothesize that Hg depletion in snow could be caused by a rapid snow-to-air Hg transfer resulting from Hg(II) photoinduced reduction to volatile Hg0. Both snowmelt incubated under a UV lamp at 17 degrees C and solid snow incubated under the sun at -10 degrees C in clear reaction vessels yielded a statistically significant increase in Hg0(aq) with time of exposure, while the Hg0(aq) levels remained constant in the dark controls. The snow-to-air Hg transfer we observed in this study suggests that the massive Hg deposition events observed in springtime in northern environments may have less impact than previously anticipated, since once deposited, Hg could be rapidly reduced and re-emitted.     

Laboratory studies on the fate of perfluoroalkyl carboxylates and sulfonates during snowmelt

Perfluoroalkyl acids (PFAAs) are anthropogenic chemicals that occur in snow from both remote and source regions. Experiments were conducted to determine how PFAAs are released from a melting snowpack. Different PFAAs eluted from the snowpack at different times, those with short chains eluting early, those with long chains eluting late. The concentrations in the meltwater of PFAAs with medium chain lengths of 6 to 9 perfluorinated carbon atoms first increased and then decreased during the melt period. Such a peak elution had not been previously observed for any other chemicals. The specific snow surface area (SSA) influenced this elution type, with peak concentrations occurring earlier in a snowpack with lower SSA. Model simulations suggested that the snow surface decrease during the melt alone was insufficient to explain the observations. It was ruled out that the calcium concentration affected PFAA sorption to the snow surface in a similar way as sorption to sediments. Adsorption coefficients of PFAAs to the snow surface were estimated by fitting the measured and modeled elution profiles.     

Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures

Microbiological and sensory changes in 313 vacuum-packed cooked ring sausages from 28 different production runs and stored at 2, 4, 8 or 12 degrees C were monitored as a function of time. The sensory scores started to decrease at a level of approx. 10(7) lactobacilli/g. The judges began considering the samples unfit for human consumption when the lactobacilli counts were between 10(7) and 10(8) cfu/g; above a level of 10(8) cfu/g most of the samples were deemed unfit. At 2 degrees C, however, spoilage did not always seem to be microbiological, and four out of six different production runs were deemed unfit without any marked increase in microbial counts. In such cases, the judges described the sensory defects as a 'musty' rather than a sour aroma and taste. The sausages were deemed unfit when the lactobacilli were in a stationary growth phase which was considerably later than the point when the bacterial counts exceeded 10(7) cfu/g. The mean length of this delay was 30, 19, 16 and 7 days at 2, 4, 8 and 12 degrees C, respectively. The average shelf-lives were 55, 43, 29 and 17 days at 2, 4, 8 and 12 degrees C, respectively. The dependence of shelf-life on temperature can be formulated as follows: Shelf-life = 10(1.835 - 0.048 X temperature) The maximal shelf-life of this product, including nonmicrobiological spoilage, is assessed as approx. 10-11 weeks. A lactobacilli count greater than 10(7) cfu/g indicates that either the spoilage process has started or the product is already spoiled. When the lactobacilli count exceeds 10(8) cfu/g it is highly probable that the sausage sample is unacceptable.     

Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe

Cantaloupe melon has been associated with outbreaks of salmonellosis. Contamination might be introduced into the flesh from the rind by cutting or by contact of cut pieces with contaminated rinds. Our objectives were to investigate the efficacy of hot water or hot 5% hydrogen peroxide treatments in reducing the population of native microflora and inoculated Salmonella on cantaloupe rind and transfer to fresh-cut tissue during cutting. Whole cantaloupes, inoculated with a cocktail of Salmonella serovars to give 4.6 log CFU/cm2 and stored at 5 or 20 degrees C for up to 5 days, were treated with hot water (70 or 97 degrees C) or 5% hydrogen peroxide (70 degrees C) for 1 min at 0, 1, 3, or 5 days postinoculation. Aerobic mesophilic bacteria and yeast and mold on treated whole melon and fresh-cut pieces were significantly (P < 0.05) reduced by all three treatments. Treatments with hot water (70 and 97 degrees C) caused a 2.0- and 3.4-log CFU/cm2 reduction of Salmonella on whole cantaloupe surfaces irrespective of days of postinoculation storage prior to treatment up to 5 days at 5 or 20 degrees C, respectively. Treatment with 5% hydrogen peroxide (70 degrees C) caused a 3.8-log CFU/cm2 reduction of Salmonella. Fresh-cut pieces prepared from untreated inoculated melons and those treated with 70 degrees C hot water were positive for Salmonella. However, fresh-cut pieces prepared from inoculated whole melon dipped in water (97 degrees C) or hydrogen peroxide (70 degrees C) for 60 s were negative for Salmonella, as determined by dilution plating onto agar medium, but were positive after enrichment at days 3 and 5 of storage at 5 degrees C. The ability to detect Salmonella in fresh-cut pieces was dependent on the initial level of inoculation. The results of this study indicate that the use of hot water (97 degrees C) or heated hydrogen peroxide to reduce the population of Salmonella on contaminated whole cantaloupes will enhance the microbial safety of the fresh-cut product.     

Ozonolysis of beta-pinene: temperature dependence of secondary organic aerosol mass fraction

The SOA formation from beta-pinene ozonolysis at modest precursor concentrations (2-40 ppb) was investigated in the temperature range of 0-40 degrees C. The presence of inert seeds and high ozone concentrations is necessary to minimize losses of semivolatile vapors to the walls of the smog chamber. beta-pinene secondary organic aerosol production increases significantly with decreasing temperature. An increase by a factor of 2-3, depending on the reacted beta-pinene concentration, was observed as the temperature decreased from 40 to 0 degrees C. This increase appearsto be due mainly to the shifting of partitioning of the semivolatile SOA componentstoward the particulate phase and not to a change of the beta-pinene product distribution with temperature. The measurements are used to develop a new temperature-dependent parametrization for the four-component basis-set. The parametrization predicts much higher SOA production for beta-pinene ozonolysis for typical atmospheric conditions than the values that have been suggested by previous studies.     

Microbiological quality and safety of ready-to-eat street-vended foods in Johannesburg, South Africa

Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0 degrees C, and those for uncooked salads ranged from 29.0 to 39.0 degrees C. Mean APC values of 3.4 (+/-0.4) log CFU/g, 4.0 (+/-1.2) log CFU/ml, and 2.1 (+/-0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (+/-0.2) log CFU/g and 1.5 (+/-0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (+/-0.4) log CFU/g for food samples and mean CC values of 2.5 (+/-0.3) log CFU/ml and 1.3 (+/-0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (+/-0.1) log CFU/g, 1.9 (+/-0.6) log CFU/ml, and 1.4 (+/-0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.     

Effect of double homogenization and whey protein concentrate on the texture of ice cream

Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80 degrees C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3 degrees C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3 degrees C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3 degrees C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3 degrees C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/ cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3 degrees C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer. Double homogenization lowered ice cream mix flow time in the presence of stabilizer, but no difference in flow time was observed without stabilizer addition. Treatment 4 had a lower mean ice crystal size at 10 d postmanufacture compared with treatment 3; however, overall texture acceptability between treatments 3 and 4 was similar. Mean ice crystal size of treatment 6 was less at 18 wk postmanufacture compared with treatment 3; however, overall texture acceptability for treatments 3, 4, and 6 was similar. Mean ice crystal sizes of treatments 1, 2, and 5 were greater at 10 d and 18 wk compared with treatment 3. Sensory evaluation indicated that treatments 3, 4, and 6 had higher mean scores for icy, coldness intensity, and creaminess than treatments 1, 2, and 5 at 10 d and 18 wk postmanufacture.     

Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters

Approximately 100 CFU/cm2 of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 106 CFU/cm2) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilic bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm2, and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm2, and the maximum observed difference as 1.1 log CFU/cm2 at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L. monocytogenes in the package.     

Effect of temperature on the spoilage rate of whole, unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus

Shelf life of whole, initially live, crabs depended primarily on the storage conditions and the time at which death occurred. Large differences in the time that individual crab species survived particular storage conditions resulted in wide variations in shelf-life. Bacterial spoilage of Carcinus maenas, Necora puber and Cancer pagurus, measured using aerobic plate counts, indicated that on ice at 4 degrees C whole unprocessed crabs had a shelf life approximately 9-11 days, at 4 degrees C approximately 13-29 days, in simulated supermarket conditions of sale approximately 5-7 days and at 20 degrees C approximately 2-16 days. Storage of whole unprocessed crabs chilled at 4 degrees C considerably extended shelf life compared to crabs stored on ice. Live crabs stored on ice died within 24h, most likely due to thermal shock and their early death was responsible for their more rapid increase in bacterial numbers compared to crabs stored at 4 degrees C. No growth of bacteria occurred in the flesh of live crabs stored at 4 degrees C for between 128 and 504 h. Crab flesh quality deteriorated prior to maximum shelf-life (defined as the time at which bacterial load reached log 5 cfu/g crabmeat) in some instances. The best compromise between high crabmeat yield and long shelf-life is likely to be to transport crabs at 4 degrees C live to market where they could be stored live at 4 degrees C without spoilage for 2 weeks before placed on ice at 4 degrees C, with a potential maximum shelf life of approximately 24 days.     

Modeling dynamic exchange of gaseous elemental mercury at polar sunrise

At polar sunrise, gaseous elemental mercury (GEM) undergoes an exceptional dynamic exchange in the air and at the snow surface during which GEM can be rapidly removed from the atmosphere (the so-called atmospheric mercury depletion events (AMDEs)) as well as re-emitted from the snow within a few hours to days in the Polar Regions. Although high concentrations of total mercury in snow following AMDEs is well documented, there is very little data available on the redox transformation processes of mercury in the snow and the fluxes of mercury at the air/snow interface. Therefore, the net gain of mercury in the Polar Regions as a result of AMDEs is still an open question. We developed a new version of the global mercury model, GRAHM, which includes for the first time bidirectional surface exchange of GEM in Polar Regions in spring and summer by developing schemes for mercury halogen oxidation, deposition, and re-emission. Also for the first time, GOME satellite data-derived boundary layer concentrations of BrO have been used in a global mercury model for representation of halogen mercury chemistry. Comparison of model simulated and measured atmospheric concentrations of GEM at Alert, Canada, for 3 years (2002-2004) shows the model's capability in simulating the rapid cycling of mercury during and after AMDEs. Brooks et al. (1) measured mercury deposition, reemission, and net surface gain fluxes of mercury at Barrow, AK, during an intensive measurement campaign for a 2 week period in spring (March 25 to April 7, 2003). They reported 1.7, 1.0 +/- 0.2, and 0.7 +/- 0.2 microg m(-2) deposition, re-emission, and net surface gain, respectively. Using the optimal configuration of the model, we estimated 1.8 microg m(-2) deposition, 1.0 microg m(-2) re-emission, and 0.8 microg m(-2) net surface gain of mercury for the same time period at Barrow. The estimated net annual accumulation of mercury within the Arctic Circle north of 66.5 degrees is approximately 174 t with +/-7 t of interannual variability for 2002-2004 using the optimal configuration. We estimated the uncertainty of the model results to the Hg/Br reaction rate coefficient to be approximately 6%. Springtime is clearly demonstrated as the most active period of mercury exchanges and net surface gain (approximately 46% of annual accumulation) in the Arctic.     

Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure

Inactivation of Listeria monocytogenes (strains NCTC 11994 and Scott A) was evaluated in model cheeses submitted to 10 min HHP treatments of 300, 400 or 500 MPa at 5 or 20 degrees C. Counts were measured immediately after high hydrostatic pressure (HHP) treatment (day 1) and after 2, 15 and 30 days of storage at 8 degrees C. Both strains behaved significantly different after 400 and 500 MPa, being NCTC 11994 more sensitive. Scarce differences were found among final values at both HHP treatment temperatures. Initial reductions (log cfu/g) for 400 MPa at 20 degrees C were 2.9 +/- 0.2 for strain NCTC 11994 and 1.5 +/- 0.2 for Scott A. They reached after 30-day storage 5.3 +/- 0.2 and 4.6 +/- 0.4 log cfu/g for NCTC 11994 and Scott A, respectively. For 500 MPa treatments, day-1 reductions of both strains were around 5-log cfu/g, and counts fell below quantification limit after 30 days. Injured cells (around 0.8-log cfu/g) were mostly observed in 400 MPa treated samples on days 1 and 2. Starter cells suffered higher inactivation and injury. For 20 degrees C treatments, its final counts (log cfu/g) at 300, 400 and 500 MPa were: 8.5 +/- 0.2, 5.4 +/- 0.3 and 2.5 +/- 0.1, respectively. These figures evidence the HHP potential to improve safety of cheese products.