Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages

The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18 μg/kg, respectively. The OTA concentration was reduced to below the limit of detection (LOD) by brushing and washing the sausages prior to sale. From these data it appears that the presence of OTA on the surface of sausage (on the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not identified inside the dry meat.     

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods

Four types of sourdoughs (L, C, B, Q) from artisanal bakeries in Northern Italy were studied using culture-dependent and culture-independent methods. In all samples, the yeast numbers ranged from 160 to 10⁷ cfu/g, and the numbers of lactic acid bacteria (LAB) ranged from 10³ to 10⁹ cfu/g. The isolated LAB were sequenced, and a similarity was noted between two samples (C, Q), both in terms of the species that were present and in terms of the percentage of isolates. In these two samples, Lactobacillus plantarum accounted for 73% and 89% of the bacteria, and Lactobacillus brevis represented 27% and 11%. In the third sample (B), however, the dominant LAB isolate was Lb. brevis (73%), while Lb. plantarum accounted for only 27%. The fourth sourdough (L) was completely different from the others. In this sample, the most prominent isolate was Weisella cibaria (56%), followed by Lb. plantarum (36%) and Pediococcus pentosaceus (8%). In three out of four samples (L, C and Q), all of the yeasts isolated were identified as Saccharomyces cerevisiae, yet only Candida humilis (90%) and Candida milleri (10%) were isolated in the fourth sample (B). The microbial ecology of the sourdoughs was also examined with direct methods. The results obtained by culture-independent methods and DGGE analysis underline a partial correspondence between the DNA and RNA analysis. These results demonstrate the importance of using a combined analytical approach to explore the microbial communities of sourdoughs.     

The production of volatile compounds in model casein systems with varying fat levels as affected by low-frequency ultrasound

The effects of low-frequency ultrasound on the production of volatile compounds in model casein protein systems containing various fat concentrations of 2%, 4% and 6% (w/w) were investigated. Ultrasound application was performed at 20 kHz for up to 10 min which corresponded to energy densities ranging from 9.54 to 190.8 J mL⁻¹. Similar volatile compounds were detected both in pure fat and mixtures of casein and fat (CF) systems. These volatiles belonged to the groups of aldehydes, ketones, esters, alcohols and hydrocarbons, which were the products of oxidation of lipids or protein degradation due to acoustic cavitation. The amount of fat in the casein systems had minor effects on the production of volatiles, whereas the production of volatile compounds was significantly affected by the ultrasound treatment. Short sonication times <5 min generated similar volatile profiles to the untreated samples. In contrast, prolonged sonication for 5 and 10 min considerably increased the production of volatile compounds and the amounts of fatty acids. Thus, the application of low–frequency ultrasound for short periods should be considered to minimise the production of volatile compounds which can ultimately affect the taste.     

Fate of ivermectin residues in ewes' milk and derived products

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin cheese). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0.1 microg H2B1a/kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 microg H2B1a/kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (<0.6 microg H2B1a/ kg). Residue levels fell below the limits of detection between day 5 (for secondary whey) and day 25 (for all cheese samples). In the matrices investigated, linear correlations between daily concentrations of IVM, milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35% of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.     

Phenotypes of yeast mutants lacking the mitochondrial protein Pet20p

The pet20-delta deletion in Saccharomyces cerevisiae causes diminished growth on media containing non-fermentable carbon sources when incubated at both above and below the 30 degrees C optimal growth temperature. Furthermore, the pet20-delta strain has a greatly reduced level of cytochrome c, especially at 37 degrees C. The pet20-delta strain was sensitive to high NaCl and CaCl2 concentrations, hydrogen peroxide, oligomycin, polymixin B, amphotericin B and fluconazole. Biochemical fractionation and immunofluorescence staining demonstrated that Pet20p is located primarily in the mitochondria. Rhodamine B staining of pet20-delta cells showed an altered mitochondrial staining, indicating the possible lack of the mitochondrial membrane potential. We suggest that PET20 encodes a protein required for proper assembly or maintenance of mitochondrial components, but does not serve an enzymatic role. It is also possible that Pet20p may constitute a non-catalytic subunit of an uncharacterized mitochondrial complex or serve as a transporter or a coupling factor.     

High-density disk storage by multiplexed microholograms

We propose a concept of holographic data storage which promises storage capacities of more than 100-Gbyte on a digital versatile disk (DVD)-sized disk. The information is stored bitwise in form of microscopic reflection holograms. High storage densities can be achieved by combining multiplexing methods and multilayer storage. A theoretical model for microscopic reflection holograms generated by focused Gaussian beams is proposed. Experimental results are presented for the recording and characterization of microholograms in DuPont's HRF-800 photopolymers. The local distribution of the diffraction efficiency was investigated by applying a confocal scanning microscope setup. Single-color holograms with a radius of 1.8 and 12 μm depth have been recorded. We observe a blue shift in the spectral response of the microholograms of less than 2% due to shrinkage of the polymer. In the case of threefold wavelength multiplexing, all wavelengths are clearly resolved in the spectral response having spectral width Δλ of less than 10 nm (FWHM). Baking the holograms for 1 h at 120°C nearly doubted the diffraction efficiency while the spectral response of the microholograms broadened by a factor two. We showed that 80-ps pulses are sufficient for holographic recording in the photopolymers. An optimized pre-illumination allows a significant increase in diffraction efficiency     

Sealability Properties of Fluorine-Free Fire-Fighting Foams (FfreeF)

This contribution compares the sealability performance of recently developed three synthetic foam formulations (that do not contain fluorosurfactants or fluoropolymers) with that of an aqueous film forming foam (AFFF). We apply the sealability methodology outlined in the Australian Defence Force Specification, DEF(AUST)5706. This methodology specifies a 0.28 m² small-scale indoor fire pan. The pan is first filled with 10 L of water and then 5 L of AVGAS (aviation gasoline, flash point of −50°C) or heptane (flash point of −4°C) is placed on top of the water. Foams were generated from a pressurised extinguisher with a foam nozzle as described in the standard’s specification, set to create foams with expansion of 4:1. The foam spread across the fuel until the entire fuel surface was covered with foam. At 5 min intervals, a lit taper was introduced into the space above the pan area by passing it twice around the surface of the foam in a circular motion at a height of approximately 15 mm from the surface of the foam. The results demonstrate differences in the sealability performance between AFFF and fluorine-free foams (FfreeF). Under laboratory conditions, with a foam blanket 1–2 cm deep, best-performing FfreeF formulation (RF6) provides about 30% of the durability of an AFFF for protection against evaporation of low-flashpoint flammable liquids. We also note in the results the significant differences among FfreeF with almost no sealability of AVGAS vapours offered by the two other formulations. Presented at the Suppression and Detection Research and Applications—A Technical Working Conference (SUPDET 2007); Wyndham Orlando Resort, March 5–8, 2007, Orlando, FL, USA.     

Optical field enhancement at cusps between adjacent nanoapertures

Optical nonlinear properties of cusps formed at the junction between two circular apertures in a metal film have been studied by scanning confocal microscopy. For gold, both second harmonic and broadband emission are enhanced when the pump polarization is directed across the gap between cusps, similar to the behavior of the recently studied bowtie antennas and apertures. However, field enhancements are also present when the polarization is perpendicular to the gap direction. A quantitative explanation of the observed relative signal intensities requires considering both field concentration near cusps and shape resonances of the entire structure. The occurrence of broadband emission from the cusp region when Al is used instead of Au indicates that broadband emission is the result of additional mechanisms besides pure two-photon luminescence.