Effects of the nonionic surfactant tween 80 on microbial reductive dechlorination of chlorinated ethenes

Recent field studies have indicated synergistic effects of coupling microbial reductive dechlorination with physicochemical remediation (e.g., surfactant flushing) of dense nonaqueous phase liquid (DNAPL) source zones. This study explored chlorinated ethene (e.g., tetrachloroethene [PCE]) dechlorination in the presence of 50-5000 mg/L Tween 80, a nonionic surfactant employed in source zone remediation. Tween 80 did not inhibit dechlorination by four pure PCE-to-cis-1,2-dichloroethene (cis-DCE) or PCE-to-trichloroethene (TCE) dechlorinating cultures. In contrast, cis-DCE-dechlorinating Dehalococcoides isolates (strain BAV1 and strain FL2) failed to dechlorinate in the presence of Tween 80. Bio-Dechlor INOCULUM (BDI), a PCE-to-ethene dechlorinating consortium, produced cis-DCE in the presence of Tween 80, further suggesting that Tween 80 inhibits dechlorination by Dehalococcoides organisms. Quantitative real-time PCR analysis applied to BDI revealed that the number of Dehalococcoides cells decayed exponentially (R(2) = 0.85) according to the Chick-Watson disinfection model (pseudo first-order decay rate of 0.13+/-0.02 day(-1)) from an initial value of 6.6 +/-1.5 x 10(8) to 1.3+/-0.8 x 10(5) per mL of culture after 58 days of exposure to 250 mg/L Tween 80. Although Tween 80 exposure prevented ethene formation and reduced Dehalococcoides cell numbers, Dehalococcoides organisms remained viable, and dechlorination activity pist cis-DCE was recovered following the removal of Tween 80. These findings suggest that sequential Tween 80 flushing followed by microbial reductive dechlorination is a promising strategy for remediation of chlorinated ethene-impacted source zones.     

Comparative analysis of three tetrachloroethene to ethene halorespiring consortia suggests functional redundancy

Three anaerobic, dechlorinating consortia were enriched from different sites using methanol and tetrachloroethene (PCE) and maintained for approximately 3 years. These consortia were evaluated using chemical species analysis including distribution of dechlorination products, production of organic acids and methane, and using qualitative and quantitative PCR (qPCR), terminal restriction fragment length polymorphism (TRFLP), and denaturing gradient gel electrophoresis (DGGE) with primers specific to Dehalococcoides 16S rRNA gene sequences. TRFLP and analysis of organic acids revealed differing fermentative populations in each consortium, which were dominated by acetogens. Monitoring methane production combined with qPCR for archaea showed that complete dechlorination of PCE-to-ethene occurred in the presence and absence of methanogens. The 16S rRNA gene-based analyses demonstrated that enrichment with PCE resulted in dechlorinating communities dominated by Dehalococcoides and Dehalobacter, and that up to four different PCE-dechlorinating organisms coexisted in one consortium. Further, the DGGE analysis suggested that at least one consortium contained multiple Dehalococcoides strains. The combined analysis of 16S rRNA and reductive dehalogenase genes suggested that one consortium contained a member of the Dehalococcoides "Cornell" group with the ability to respire VC.     

Fatty acids in Chinese edible oils: value of direct analysis as a basis for labeling

Edible oil is an important element in the diet of most transitional countries; nevertheless, little is known about the fatty acid composition of these oils. We examined the consumption of edible oils and the fatty acid composition of these oils obtained from a market survey conducted in seven Chinese provinces and in Beijing. Three days of measured household food intake from the 1997 China Health and Nutrition Survey households provided data on the consumption of edible oils. Edible oils sold in the capital cities of eight provinces were purchased. One hundred twenty-six samples, representing 14 different oils according to their labels, were assayed for their fatty acid content in 2001. Fatty acids were analyzed by standard gas chromatographic methods. More than 76% of households in China consume edible oil, providing an average of 29.6 g of edible oil per day to persons aged two years or older. Rapeseed was consumed by one-quarter of individuals. Rapeseed is rich in C22:1n9 cis (erucic acid). About 33% of edible oils differed from their labeled identification. Rapeseed oil, identified by the presence of C22:1n9 (erucic acid), was most frequently not labeled as such. In another 28% of the samples, trans isomers of linolenic acid were detected. Deviations from the label identification were more common in southern than in northern provinces. Regulations requiring complete labeling of mixed edible oils in China might help prevent unintentional consumption of fatty acids associated with adverse health outcomes. In particular, consumption of erucic acid and trans fatty acids might be reduced. The results suggest the need for closer control of food oil labeling in China, especially in the South.     

Statistical distributions describing microbial quality of surfaces and foods in food service operations

Data on the microbial quality of food service kitchen surfaces and ready-to-eat foods were collected over a period of 10 years in Rutgers University dining halls. Surface bacterial counts, total aerobic plate counts, and total and fecal coliform counts were determined using standard methods. Analysis was performed on foods tested more than 50 times (primarily lunch meats and deli salads) and on surfaces tested more than 500 times (36 different surfaces types, including pastry brushes, cutting boards, and countertops). Histograms and statistical distributions were determined using Microsoft Excel and Palisades Bestfit, respectively. All data could be described by lognormal distributions, once data above and below the lower and upper limits of detection were considered separately. Histograms for surfaces counts contained one peak near 1 CFU/4 cm2. Surfaces with higher levels of contamination tended to be nonmetal, with the exception of buffalo chopper bowls, which commonly had high counts. Mean counts for foods ranged from 2 to 4 log CFU/g, with shrimp salad, roast beef, and bologna having higher means. Coleslaw, macaroni salad, and potato salad (all commercially processed products, not prepared in the dining halls) had lowest overall means. Coliforms were most commonly found in sealeg salad (present in 61% of samples) and least commonly found in coleslaw (present in only 7% of samples). Coliform counts (when present) were highest on average in shrimp salad and lowest in coleslaw. Average coliform counts for most products were typically between 1 and 2 log most probable number per gram. Fecal coliforms were not typically found in any deli salads or lunch meats.     

Effects of anticaking agents and storage conditions on the moisture sorption,caking, and flowability of deliquescent ingredients

Deliquescent highly soluble crystalline ingredients are prone to caking and dissolution when they are stored above a certain relative humidity (RH) but exhibit minimal moisture adsorption below this RH. Anticaking agents are added to improve the flowability of powders and to prevent or reduce caking. The objective of this study was to determine the effects of anticaking agents on the moisture sorption behavior, flowability, and caking characteristics of deliquescent ingredients and blends thereof. Single deliquescent food ingredients (sodium chloride, sucrose, fructose, and citric acid) and binary systems (sodium chloride blended with sucrose, fructose, or citric acid) were used as the host powders, and silicon dioxide, calcium silicate, and calcium stearate were the three anticaking agents studied. Moisture sorption isotherms were generated to investigate the water–solid interactions of the anticaking and host powders. Following controlled RH storage treatments, caking was assessed by the sieve test and flowability by avalanche power and avalanche angle measurements. Formulation had variable effects on deliquescence behavior and moisture sorption, while formulation, storage RH, length of storage, and RH cycling all significantly affected the physical stability of the powder blends. Calcium stearate was the most effective anticaking agent at reducing moisture sorption and delaying the onset of deliquescence, as well as maintaining the flowability properties of all powders tested. In particular, calcium stearate was able to substantially alter the moisture sorption behavior of blends of deliquescent ingredients, which are inherently more susceptible to the deleterious effects of moisture due to deliquescence lowering. The results are of great significance because they show that the effectiveness of an anticaking agent in preventing moisture-induced caking depends on the complexity of the host powders as well as on the interaction with environmental moisture. Thus, the type of anticaking agent added to a deliquescent ingredient must be tailored to the host powder to enhance product quality and stability.     

Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons

Cantaloupe and honeydew melon cultivars were processed and stored under a high oxygen passive modified atmosphere packaging (MAP) or reduced oxygen controlled atmosphere (CA; 5 kPa O₂ + 10 kPa CO₂ and balance N₂) for 14 days at 5 °C. Atmosphere did not affect softening rate or soluble solids content and had a negligible effect on colour. Volatile compounds known as flavour-important in melons were extracted using stir bar sorptive extraction (SBSE) and quantified via GC–MS. Acetate esters increased more in MAP than in CA. Non-acetate esters increased markedly in both cultivars and storage types. Alcohols were more abundant in honeydew than in cantaloupe. Aldehydes decreased during storage in both cultivars and storage types. Lower O₂ availability under CA conditions likely suppressed some of the esters relevant to the aroma of fresh-cut melon. Results suggest that package O₂ levels are more important in determining aroma than other quality attributes of fresh-cut melon, and high O₂ levels may be required to reveal desirable aroma compounds.     

Surface roughness of stainless steel influences attachment and detachment of Escherichia coli O157

Determining the influence of surface roughness on Escherichia coli O157 attachment to and detachment from stainless steel (SS) is important for controlling this foodborne pathogen. The aim of this study was to evaluate the interactions of six E. coli strains (four O157:H7, one O157:H12, and one O1:H7) with SS type 304 finishes of various surface roughness: 2B (unpolished surface), 4 (common food grade SS), and 8 (polished smooth surface). In attachment assays (exposure to cell suspensions with periodic swirling), bacteria were enumerated by epifluorescence microscopy, and in detachment assays a blotting technique and atomic force microscopy (AFM) were used. Attachment data suggest that E. coli attach in greater numbers to significantly smoother SS8; however, detachment assays and AFM data suggest cells are more easily removed from this finish. Conversely, attachment to SS2B was lower, and AFM data suggest that E. coli O157 may adhere more strongly to this finish. Attachment and detachment data for SS4 was variable, suggesting complex attachment mechanisms to this type of SS. SS4 is the most common material used in food processing facilities. The data from this study indicate that bacterial interactions with SS4 are complex and less easily predicted than those with SS of other finishes, including 2B and 8. These differences in bacterial attachment may be of concern to the food industry and warrant further investigation.