Occurrence of foodborne pathogens in Irish farmhouse cheese

Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated with greater microbiological risk. These include cheese produced from unpasteurised milk and soft ripened cheese such as mould or smear-ripened cheeses which have high pH and relatively short ripening times. The aim of this study was to determine the microbiological quality of farmhouse cheeses in Ireland. Three hundred and fifty one cheese samples, from 15 cheese producers, were analysed for microbiological quality on a monthly basis throughout the year. The analyses included enumeration of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes (using the relevant agars) and enrichment for L. monocytogenes. The cheeses selected were produced from ovine, caprine and bovine milk. Both unpasteurised and pasteurised milk cheeses were sampled and these included hard, semi-hard and soft cheeses, internal/external mould-ripened and smear-ripened cheeses and the cheeses represented different geographic regions. Of the cheeses tested, 94% were free of L. monocytogenes, all were within the EU limits for E. coli and only one cheese variety had S. aureus levels above the recommended numbers for the first 6 months of the year. Due to a modified production process the numbers were within the guidelines for the second six months. The results indicate that Irish farmhouse cheeses are of a high microbiological quality.     

Probiotic effects of feeding heat-killed Lactobacillus acidophilus and Lactobacillus casei to Candida albicans-colonized immunodeficient mice

Probiotic bacteria can protect immunodeficient mice from orogastric candidiasis but cause some pathology of their own. Severely immunodeficient patients may be at risk if fed viable probiotics, so this study evaluated the probiotic potential of nonviable probiotic bacteria to protect immunodeficient mice from Candida albicans infections. Heat-killed probiotic bacteria were fed to gnotobiotic bg/bg-nu/nu and bg/bg-nu/+ mice to ascertain if they could protect the mice from mucosal and systemic candidiasis. Both heat-killed Lactobacillus acidophilus (HKLA) and heat-killed Lactobacillus casei (HKLC), in comparison to control mice not fed the probiotic bacteria but challenged (oral) with C. albicans, suppressed the severity of orogastric candidiasis in bg/bg-nu/nu mice at 2 weeks after colonization with C. albicans, inhibited disseminated candidiasis in C. albicans-colonized bg/bg-nu/+ mice at 4 weeks after colonization, and suppressed the number of viable C. albicans in the alimentary tract. HKLA, but not HKLC, treatment inhibited disseminated candidiasis in bg/bg-nu/nu mice at 2 weeks after oral challenge and enhanced the proliferative responses of splenocytes from C. albicans-colonized bg/bg-nu/+ mice to C. albicans antigens. Neither HKLA nor HKLC were able to prolong the survival of gnotobiotic bg/bg-nu/nu mice after oral challenge with C. albicans. These results demonstrate that heat-killed lactobacilli can induce some (limited) protection (probiotic effect) against candidiasis in mice.     

Probiotic bacteria are antagonistic to Salmonella enterica and Campylobacter jejuni and influence host lymphocyte responses in human microbiota‐associated immunodeficient and immunocompetent mice

A defined human microbiota‐associated (HMA) mouse model in BALB/c and immunodeficient Tgε26 mice was used to assess the ability of probiotic lactobacilli and bifidobacteria to enhance colonization resistance to gastrointestinal (GI) tract pathogens. Probiotic bacteria (1×10⁸ colony forming unit (CFU)/mL) successfully excluded Campylobacter jejuni from both strains of mice 7 days after challenge. The probiotic bacteria also reduced the number of Salmonella in the large intestines of both mouse strains. The nylon wool fractionated spleen lymphocyte populations were incubated with Salmonella or C. jejuni antigens. The probiotic treatments did not affect lymphocyte proliferation to C. jejuni antigens, but significantly increased proliferation of lymphocytes to Salmonella antigens by 68 and 55%, respectively, over untreated mice. Caspase 3/7 activation was significantly reduced 33 and 38% in the T and B lymphocyte fractions, respectively, of probiotic‐treated, Salmonella‐challenged HMA BALB/c mice, suggesting that lymphocyte rescue from apoptosis was occurring as a result of probiotic bacteria activity. These results revealed an immunosuppressive activity by Salmonella that was inhibited by the presence of probiotic bacteria. In summary, lactobacilli and bifidobacteria competitively excluded C. jejuni from immunocompetent and immunodeficient mice and antagonized an observable Salmonella‐induced immunosuppression in immunocompetent mice.     

Production of biofilm and quorum sensing by Escherichia coli O157:H7 and its transfer from contact surfaces to meat,poultry, ready-to-eat deli,and produce products

Multistate outbreaks of Escherichia coli O157:H7 infections through consumption of contaminated foods including produce products have brought a great safety concern. The objectives of this study were to determine the effect of biofilm and quorum sensing production on the attachment of E. coli O157:H7 on food contact surfaces and to evaluate the transfer of the pathogen from the food contact to various food products. E. coli O157:H7 produced maximum levels of AI-2 signals in 12 h of incubation in tested meat, poultry, and produce broths and subsequently formed strong biofilm in 24 h of incubation. In general, E. coli O157:H7 formed stronger biofilm on stainless steel than glass. Furthermore, E. coli O157:H7 that had attached on the surface of stainless steel was able to transfer to meat, poultry, ready-to-eat deli, and produce products. Strong attachment of the transferred pathogen on produce products (cantaloupe, lettuce, carrot, and spinach) was detected (>10³ CFU/cm²) even after washing these products with water. Our findings suggest that biofilm formation by E. coli O157:H7 on food contact surfaces can be a concern for efficient control of the pathogen particularly in produce products that require no heating or cooking prior to consumption.     

Vergleichende Untersuchungen über die Freilufttrocknung und Solartrocknung von Schnittholz unter mitteleuropäischen Wetterverhältnissen

To investigate the effectiveness of solar drying of lumber under Central European weather conditions in direct comparison with air drying, a combined experimental station for both drying methods was installed in Upper Bavaria, which is described in detail. In the three first comparative tests, carried out between May and October 1978, the lumber could only be dried to a moisture content of 15,9, 16,7, and 19,5% with air drying, whereas 8,3, 8,2, and 9,5% could be reached with solar drying. The mean during mean drying temperature for solar drying was by 7,1, 9,4, and 7,7 °C higher, the mean relative humidity by, 25, 32, and 32% lower than with air drying. The daily power consumption for the operation of the two fans in the solar dryer was 4,7 to 5,7 kWh.     

Factors associated with food workers working while experiencing vomiting or diarrhea

This study sought to determine the frequency with which food workers said they had worked while experiencing vomiting or diarrhea, and to identify restaurant and worker characteristics associated with this behavior. We conducted interviews with food workers (n=491) and their managers (n=387) in the nine states that participate in the Centers for Disease Control and Prevention's Environmental Health Specialists Network. Restaurant and worker characteristics associated with repeatedly working while experiencing vomiting or diarrhea were analyzed via multivariable regression. Fifty-eight (11.9%) workers said they had worked while suffering vomiting or diarrhea on two or more shifts in the previous year. Factors associated with workers having worked while experiencing vomiting or diarrhea were (i) high volume of meals served, (ii) lack of policies requiring workers to report illness to managers, (iii) lack of on-call workers, (iv) lack of manager experience, and (v) workers of the male gender. Our findings suggest that policies that encourage workers to tell managers when they are ill and that help mitigate pressures to work while ill could reduce the number of food workers who work while experiencing vomiting or diarrhea.     

Spatial and seasonal variability of dissolved methylmercury in two stream basins in the eastern United States

We assessed methylmercury (MeHg) concentrations across multiple ecological scales in the Edisto (South Carolina) and Upper Hudson (New York) River basins. Out-of-channel wetland/floodplain environments were primary sources of filtered MeHg (F-MeHg) to the stream habitat in both systems. Shallow, open-water areas in both basins exhibited low F-MeHg concentrations and decreasing F-MeHg mass flux. Downstream increases in out-of-channel wetlands/floodplains and the absence of impoundments result in high MeHg throughout the Edisto. Despite substantial wetlands coverage and elevated F-MeHg concentrations at the headwater margins, numerous impoundments on primary stream channels favor spatial variability and lower F-MeHg concentrations in the Upper Hudson. The results indicated that, even in geographically, climatically, and ecologically diverse streams, production in wetland/floodplain areas, hydrologic transport to the stream aquatic environment, and conservative/nonconservative attenuation processes in open water areas are fundamental controls on dissolved MeHg concentrations and, by extension, MeHg availability for potential biotic uptake.     

Direct Determination of ��-Hydroxy-��-Methylbutyrate (HMB) in Liquid Nutritional Products

A high performance liquid chromatography/ultraviolet method developed for the simple and direct determination of β-hydroxy-β-methylbutyrate (HMB) in liquid nutritional products and dietary supplements is described. Method suitability was defined by experimental assessments of linearity (r ² > 0.9999), precision (day-to-day RSD <1.5%), accuracy (spike recoveries = 98.1–102.4%, n = 28), selectivity (peak purity average = 99.8 ± 0.8%, n = 10; absence of interference verified by placebo analysis), and quantitation limit (90 mg/kg or 0.8 mM). The method provides for a simple, accurate, and precise quantification of HMB, when present at millimolar concentrations in liquid nutritional products and dietary supplements.     

Prediction of lean and fat composition in swine carcasses from ham area measurements with image analysis

Video images of ham cross-sections were recorded from 71 pork carcasses (ranging in weight from 72 to 119 kg). Three sets of prediction equations were developed to estimate pork carcass lean and fat composition from video image analysis (VIA) of ham cross-sectional area measurements, 10th rib back fat depth (TENFAT) and hot carcass weight (HCKg). Carcass data of dissected lean and fat in the four primal cuts (ham, loin, Boston button and picnic shoulder) were used as dependent variables in establishing regression equations. The first set of equations combined VIA ham measurements and total ham weight (HTKg). Regression models containing the single variable HTKg times ham percentage lean area (Vol. 1) or HTKg times ham percentage fat area (Vol. 2) accounted for 88% and 68% of the variation in total carcass lean weight (CLKg) and total carcass fat weight (CFKg) from the right side of each carcass, respectively. The second set of equations combined VIA ham measurements and TENFAT (cm). Multiple regression models involving TENFAT, Vol. 1, and Vol. 2 accounted for 91% and 90% of the variation in CLKg and CFKg. The third set of equations used VIA ham measurements, TENFAT and HCKg. Carcass lean weight was best predicted by HCKg, TENFAT, and ham lean area (HLA) (R² = .92). Carcass fat weight was best predicted by HCKg, TENFAT, and Vol. 2 (R² = .91). Overall correlations showed a high association between Vol. 1 and CLKg (r = .94, P < .0001) and Vol. 2 and CFKg (r = .83, P < .0001). Ham lean area was related to CLKg (r = .74, P < .0001) and ham fat area to CFKg (r = .81, P < .0001). The results of this study indicated video image analysis of ham cross-section slices combined with backfat depth at the 10th rib can be used for accurate estimation of total carcass lean or fat composition.