Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar)

Sushi is a traditional Japanese food, mostly consisting of raw seafood in combination with rice. However, eating sushi has become popular among consumers in many countries outside Japan. Sushi is not free from health risks and foodborne illness linked to this product has been caused by Listeria monocytogenes. The aim of our work was to study viability of L. monocytogenes in emulated nigiri sushi comprised of halibut and salmon. Raw samples of halibut and salmon were inoculated with the pathogen and subsequently put on top of vinegar marinated sushi rice followed by storage for 7 days at 4 and 8 °C. As controls, inoculated seafood without rice was used. The experiments demonstrated that the level of L. monocytogenes in nigiri sushi was significant lower during storage over 7 days at 4 and 8 °C compared to controls, in case of inoculated seafood only. The pH drop in the fish muscle, caused by the sushi rice, is believed to be the reason for the decrease in viability of L. monocytogenes in nigiri sushi.     

Monitoring oxidative quality of pork scratchings,peanuts, oatmeal and muesli by sensor array

A sensor array (electronic nose) was successfully applied for predicting the content of hexanal and other volatiles in different dry fat‐containing products, showing the potential of replacing time‐consuming traditional laboratory analysis by faster in‐process monitoring methods. Unfortunately, prediction of free radical content was not successful, making early prediction of oxidation by sensor array infeasible. Owing to the non‐specificity of the sensors, a generic model could not be generated even though a series of standards was shown to have a high correlation between hexanal concentration and individual or multiple sensor responses. PCA models of sensor array responses of eg pork scratchings revealed a clear separation of samples stored in the experimental factor light versus darkness. Copyright © 2004 Society of Chemical Industry     

MHC haplotype-dependent regulation of MOG-induced EAE in rats

Experimental autoimmune encephalomyelitis (EAE) induced in the rat by active immunization with myelin-oligodendrocyte-glycoprotein (MOG) is mediated by synergy between MOG-specific T cells and demyelinating MOG-specific antibody responses. The resulting disease is chronic and displays demyelinating central nervous system (CNS) pathology that closely resembles multiple sclerosis. We analyzed major histocompatibility complex (MHC) haplotype influences on this disease. The MHC haplotype does not exert an all-or-none effect on disease susceptibility. Rather, it determines the degree of disease susceptibility, recruitment of MOG-specific immunocompetent cells, clinical course, and CNS pathology in a hierarchical and allele-specific manner. Major haplotype-specific effects on MOG-EAE map to the MHC class II gene region, but this effect is modified by other MHC genes. In addition, non-MHC genes directly influence both disease and T cell functions, such as the secretion of IFN-gamma. Thus, in MOG-EAE, allelic MHC class II effects are graded, strongly modified by other MHC genes, and overcome by effects of non-MHC genes and environment.     

Quality characterisation of strawberries for industrial jam production

Six strawberry varieties were evaluated as raw materials for industrial jam production. The investigation involved chemical, physical and sensory analyses of fresh and frozen/thawed fruits as well as jam at the time of production and after 3 months of storage. Among the varieties studied, Jonsok and Senga Sengana appeared most suitable, followed by Bounty and Tenira. The other varieties, Fructana and Totem, were less satisfactory for this purpose. Based on linear correlation analyses (P<0.05), the relevance of various parameters in evaluating fruits intended for jam production is discussed. The results disclosed pH, titratable acids and sugars of fresh fruits to be less important to jam quality. High contents of soluble solids and ascorbic acid were related to undesirable flavour properties of jams. Further, high levels of ascorbic acid adversely affected colour stability. Colour degradation in jams was parallel to flavour deterioration. It is concluded that the main emphasis should be given to characteristics of the final products rather than to characteristics of the fresh fruits.     

The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Rosemary (dried leaves ofRosmarinus officinalis L.) added to cooked meat balls (minced pork) was found to retard the formation of warmed over flavour (WOF) during chill storage. The spice was added to pork meat (Longissimus dorsi) balls in an amount acceptable for the product, as evaluated by a sensory panel (0.05% of total weight). After cooking (water bath, internal temperature 80°C), the meat balls were packed using five atmosphere packaging conditions: (i) air; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂; and (v) 100% N₂. During chill storage (5°C), the sensory quality of the reheated meat balls was evaluated by a trained sensory panel, and lipid oxidation was followed by measurement of thiobarbituric acid reactive substances (TBARS). The combination of decreased O₂ atmosphere in the packages and addition of rosemary resulted in a significantly (p<0.05) lower amount of TBARS and a significantly (p<0.05) better sensory score.     

Invasiveness of Listeria monocytogenes strains of Caco-2 cells in response to a period of extreme salt stress reflecting salt-curing and rehydration of cod (Gadus morhua L.)

Products like salt-cured fish contain approximately 15–21% NaCl and are rehydrated to 2–3% NaCl before preparation and consumption. These products are regarded as safe, but it has been shown that Listeria spp. is able to survive at extreme levels of salt and start to grow after rehydration. Thus, the ability of salt stressed Listeria monocytogenes to cause listeriosis, measured as its ability to invade Caco-2 cells was studied in this paper. Seven strains of L. monocytogenes and one Listeria innocua were cultivated in BHI to early and late stationary phase at 4 °C. At both phases, the strains were exposed to either no salt or to salt stress comparable to that applied in the production of rehydrated salt-cured cod, i.e. 21% NaCl followed by dilution to 2% NaCl. In addition, the eight strains were cultivated in BHI with 2% NaCl, which is similar to the salt content as in rehydrated salt-cured cod and other ready-to-eat (RTE) products as well. The ability of non salt stressed L. monocytogenes strains to enter Caco-2 cells was significant higher (p > 0.05) compared to the corresponding strains exposed to 21% NaCl for 96 h, followed by 2% NaCl for 48 h. On the other hand, L. monocytogenes cultivated in BHI with 2% NaCl showed a higher invasiveness of Caco-2 cells than both the other sample categories. As the ability to invade Caco-2 cells correlates with bacterial virulence, the results suggests that L. monocytogenes represent a lower food safety risk when exposed to salt-curing with extreme NaCl concentrations than exposure of a constant and moderate level of salt commonly used in RTE products.     

Percutaneous transluminal angioplasty of iliac occlusions

Percutaneous transluminal angioplasty (PTA) has become an established treatment modality for iliac artery stenosis. PTA of iliac artery occlusions, however, remains a topic of controversy due to difficulties with mechanical recanalization, a lower patency rate and a higher complication rate than obtained after PTA of iliac artery stenosis. During a three year period, we performed 31 PTA's of iliac artery occlusions. The primary recanalization rate was 71% (22 occlusions). Stents were applied in 16 patients. The cumulated patency rates were 95% and 85% after one and six months respectively. There was one late reocclusion after two years. We found a tendency towards inferior patency in the longer occlusions (> or = 5cm). The complication rate was 10% due to three episodes of distal embolisation, all of which were successfully treated immediately with additional PTA and stenting. These results are in accordance with the results of international studies, and suggest that PTA is a useful alternative to surgical treatment of iliac artery occlusions, albeit long occlusions involving both the common and the external iliac artery should be excluded.     

Chemical characterization and mutagenicity testing of chlorinated trihydroxybenzenes identified in spent bleach liquors from a sulphite plant

The spent bleach liquors from a sulphite plant have been investigated for their content of phenols. Seventeen phenols were identified by gas chromatography—mass spectrometry analysis and chlorinated trihydroxybenzenes were found to be the main components.The effluent showed mutagenic activity in the Ames' Salmonella test and some of the identified phenols were synthesized to investigate if these compounds could be responsible for the observed effect.     

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham

Pre-slaughter physiological conditions (A serving as control, B subjected to treadmill exercise immediately prior to stunning, C epinephrine injection 15 h prior to slaughter, and D epinephrine injection 15 h prior to slaughter and subjected to treadmill exercise immediately before stunning) were found to significantly affect colour and lipid oxidation of sliced, retail packed roast ham, produced from nitrite-cured (78 ppm nitrite) M. Longissimus dorsi. The pre-slaughter treatment resulted in variations in the level of glycogen, lactate, ATP and IMP and pH development as monitored in Longissimus dorsi muscles, with the lowest ultimate pH (pH(u)) in muscles from non-epinephrine treated pigs (treatments A and B). The initial tristimulus L(?)-value and the L(?)-value during chill storage of sliced roast ham packed in laminates with low or with very low oxygen transmission rate (OTR=40 and <0.5 cm(3)/m(2)/atm/24 h, respectively) were significantly affected by treatment, although the effect of the treatments was different during storage for 28 days (interaction between treatment and storage time). Roast ham from treatments A and B generally had a paler appearance (higher L(?)-values) than from treatments C and D. No differences in the initial tristimulus a(?)-values (redness) were found. During chill storage, a pronounced colour fading (decrease in a(?)-values) was seen for laminate with low OTR, with a tendency of better colour stability for treatment C than A, but with no differences for the other treatments. For laminates with very low OTR, the cured meat pigment was stable with no decreases in a(?)-values during storage. Lipid oxidation (thiobarbituric acid reactive substances, TBARS) in products in laminates with low OTR increased during storage and was significantly higher for roast ham from non-epinephrine treated pigs (A and B) than for ham from epinephrine-treated pigs (C and D). Statistical analysis relating pH and the level of glycogen, lactate, creatine phosphate, ATP and IMP in the individual pigs to the product quality parameters revealed that the ultimate level of lactate was the most important single parameter affecting product quality. After 28 days of chill storage, roast ham from pigs subjected to treatments C and D were more likely to support bacterial growth than from treatments A and B. In conclusion, the results show that pre-slaughter physiological conditions are of importance for chemical as well as for microbiological changes in retail stored roast ham.