Comparison of aqueous commercial cleaners for effectiveness in removing Escherichia coli O157:H7 and Salmonella muenchen from the surface of apples

Unpasteurized fruit juice and cider have been implicated in outbreaks of Escherichia coli O157:H7 and Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to evaluate cleaners used in the apple industry for their efficacy in removing E. coli O157:H7 and Salmonella from the surface of apples. E. coli O157:H7 was transformed with green fluorescent protein plasmid (pGFP). In addition to encoding for the production of GFP, the plasmid also encodes for ampicillin resistance. S. muenchen was adapted to grow in media containing 50 microg/ml nalidixic acid. The use of ampicillin and nalidixic acid resistant strains enabled enumeration of the pathogen without interference by microflora naturally present on apples. Unwaxed Red Delicious cv. apples were surface inoculated with 8.58 log10 cfu of E. coli O157:H7 and 8.11 log10 cfu of S. muenchen. Five commercial apple cleaners were applied at concentrations and exposure times recommended by manufacturers. Populations of E. coli O157:H7, S. muenchen, aerobic mesophiles, and yeasts and molds on apples treated with cleaners and water (control) were determined. Compared to washing with water, treatment with cleaners removed or killed up to 2.86, 3.11, 2.48, and 0.73 log10 cfu of E. coli O157:H7, S. muenchen, aerobic mesophiles, and yeasts and molds per apple, respectively. There were differences in the effectiveness of cleaners in removing pathogens, but pH (2.0 and 12.0) and concentration (1% and 5%) of cleaner, and time of exposure (0.5-2 min) were not correlated with magnitude of reduction in population. The use of some types of cleaners commercially formulated for apples may contribute significantly in attaining target 5-log10 reductions of pathogens on the fruit intended for unpasteurized juice production or the fresh produce market.     

Enhancing the effectiveness of tobacco package warning labels: a social psychological perspective

OBJECTIVE: To outline social psychological principles that could influence the psychosocial and behavioural effects of tobacco warning labels, and to inform the development of more effective tobacco warning labels. DATA SOURCES: PsycInfo and Medline literature searches and expert guided selection of principles and theories in social psychology and of tobacco warning labels, including articles, books, and reports. CONCLUSIONS: Tobacco warning labels represent a potentially effective method of influencing attitudes and behaviours. This review describes social psychological principles that could be used to guide the creation of more effective warning labels. The potential value of incorporating warning labels into a broader public health education campaign is discussed, and directions for future research are suggested.     

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

ABSTRACT:  This study evaluated the effects of processing and 6 mo of storage on total monomeric anthocyanins, percent polymeric color, and antioxidant capacity of blueberries that were canned in syrup (CS), canned in water (CW), pureed, and juiced (clarified and nonclarified). Total monomeric anthocyanins, percent polymeric color, and oxygen radical absorbing capacity (ORAC) assay using fluorescein (ORAC_FL) were determined postprocessing after 1 d, and 1, 3, and 6 mo of storage. Thermal processing resulted in marked losses in total anthocyanins (28% to 59%) and ORAC_FL values (43% to 71%) in all products, with the greatest losses occurring in clarified juices and the least in nonclarified juices. Storage at 25 °C for 6 mo resulted in dramatic losses in total anthocyanins, ranging from 62% in berries CW to 85% in clarified juices. This coincided with marked increases in percent polymeric color values of these products over the 6-mo storage. The ORAC_FL values showed little change during storage, indicating that the formation of polymers compensated for the loss of antioxidant capacity due to anthocyanin degradation. Methods are needed to retain anthocyanins in thermally processed blueberries.     

Effect of calcium chloride addition on ice cream structure and quality

The influence of calcium fortification by the addition of calcium chloride on quality parameters of ice cream based on physical properties was investigated, as was the effect of κ-carrageenan at modifying the effects of this calcium fortification. Four ice cream mixes of conventional composition, with added κ-carrageenan (0 or 0.025%) and added calcium chloride (0 or 4.4 g L⁻¹ = 40 mM of added Ca²⁺), were prepared. Modulated temperature-differential scanning calorimetry was used to investigate the effect of calcium chloride on the nucleation temperature, enthalpy of melting, and freezing point depression. The protein composition of 15.4% (wt/wt) reconstituted skim milk powder solutions with or without 4.4 g L⁻¹ added CaCl₂ and in the supernatant after ultracentrifugation was determined. Fat particle size distributions in ice cream were characterized by light scattering. Ice crystal sizes before and after temperature cycling were determined by cold-stage light microscopy. The results demonstrated that the addition of calcium chloride led to a substantial increase in ice crystal sizes and in fat partial coalescence, which were exacerbated by the addition of κ-carrageenan. These results can be explained by the interaction between Ca²⁺ ions and casein micelles, rather than any effects on freezing point depression. The calcium ions led to a more compact micelle, less serum β-casein, and high fat destabilization, all of which would be expected to reduce macromolecular structure and volume occupancy in the unfrozen phase, which led to increased rates of ice recrystallization.     

Forecasting herd structure and milk production for production risk management

Substantial increases in milk price volatility have resulted from changes in federal dairy policies. For a dairy farm, however, monthly gross milk receipts are a function of unit price and quantity produced. Both can vary substantially over time. Therefore, to be effective, risk management strategies must address milk and input price volatility (price risk management) and fluctuations in milk production per cow and cow numbers (production risk management). Herd milk production through time can be modeled as a discrete stochastic process using finite Markov chains. Cows at time t = 0 are assigned to homogeneous production cells in four-dimensional arrays with coordinates determined by parity (1, 2, 3), week in milk (1, ..., 104), pregnancy status (0, 1), and week pregnant (1, ..., 40). The processes of aging, pregnancy, involuntary cull, voluntary cull, abortion, dry-off, and freshening from week i-1 to week i are accounted for, using nonstationary transition probabilities. Bayesian estimates of transition probabilities are derived from historical herd data, assuming that individual outcomes are from Bernoulli distributions. The values of parameters theta(i) for the Bernoulli distributions are unknown but have prior distributions that follow beta distributions with parameters alpha(i) and beta(i) estimated from historical data. Herd observations are then used to generate posterior distributions of theta(i), also from beta distributions. Projecting from one week to the next is accomplished by moving virtual animals from one production cell to the next based on the transition probability assigned to that path. Summing production estimates and variances of all independent cells provides for an expected herd production with an associated variance. As expected, the forecast variance increases with time, reflecting increased uncertainty of distant projections. Model validation presents an interesting problem because future observations used for validation are under human control and are not independent of the forecast.     

Modeling of solid/liquid/gas mass transfer for environmental evaluation of cement-based solidified waste

A physicochemical and transport model has been developed for the long term prediction of environmental leaching behavior of porous materials containing inorganic waste solidified with hydraulic binders and placed in a reuse scenario. The reuse scenario considered in the paper is a storage tank open to the atmosphere including material leaching with water and carbonation through the leachate contact with air. The model includes three levels: (i) the physicochemical pollution source term (chemical equilibria in the pore water and diffusion in the porous system); (ii) chemical equilibria and mass transfer in the tank; and (iii) gas/liquid transfer of carbon dioxide. The model was applied to the case of a material obtained through solidification of Air Pollution Control (APC) residues from Municipal Solid Waste Incinerator (MSWI). The simulation results are in good agreement with two scale experimental data: laboratory and field tests. Experimental data and simulations show the main trends for release of elements contained in the material: (i) the release of alkaline metals and chloride is not significantly influenced by carbonation and (ii) the release of Ca and Pb is governed by chemical equilibria in pore water and diffusion, while their speciation in the leachate is determined by pH and the presence of carbonate ions.     

Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling

Studies were done to determine the effectiveness of conditioning treatments for killing Salmonella in and on immersion-inoculated and surface-inoculated in-shell pecans. Treatment of immersion-inoculated, dried, stored pecans in chlorinated water (400 μg/ml) reduced Salmonella by not more than 1.6 log CFU/g. Treatment of immersion-inoculated, dried, stored pecans in chlorinated water (200 μg/ml, 1 min) followed by soaking in water for 2 h at 21°C and treating for 10 min in water at 85 to 95°C reduced Salmonella by >5.12 log CFU/g; treatment of nuts containing a low population of Salmonella (<0.60 log CFU/g) for 15 min at 90°C failed to eliminate the pathogen. Reductions of ≥6.42 log CFU/g were achieved by treating surface-inoculated nuts in water at 90 or 95°C for 80 s; treatment of nuts containing 1.78 log CFU/g at 95°C for 10 min did not eliminate the pathogen. Salmonella on surface-inoculated in-shell pecans (kernel moisture, 4.75%; water activity, 0.62) that had been dried and stored at 4°C for 3 to 5 weeks was more resistant to conditioning treatments than was Salmonella on surface-inoculated pecans (kernel moisture, 5.60%; water activity, 0.73) that were not thoroughly dried. Conditioning treatments were less effective for killing Salmonella on immersion-inoculated pecans than on surface-inoculated pecans. Response of Salmonella to conditioning treatments varied, depending on the method of inoculation and whether nuts were dried and stored between the time of inoculation and treatment, which emphasizes the importance of following practices commonly used by commercial pecan shellers when validating the lethality of conditioning treatments.     

Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples

Chlorine (10 to 200 microg/ml), chlorine dioxide (10 to 200 microg/ml), and a peroxyacetic acid-based sanitizer (40 and 80 microg/ ml) were evaluated for effectiveness in killing spores of Bacillus cereus and Bacillus thuringiensis in suspensions and on the surface of stainless steel and apples. Water and 5% horse serum were used as carriers for spore inoculum applied to the surface of stainless steel coupons, and 5% horse serum was used as a carrier for inoculum applied to apples. Inocula were dried on stainless steel for 5 h and on apples for 22 to 24 h before treating with sanitizers. At the concentrations of sanitizers tested, sensitivities of planktonic B. cereus and B. thuringiensis spores were similar. A portion of the spores surviving treatment with chlorine and, more markedly, chlorine dioxide had decreased tolerance to heat. Planktonic spores of both species were more sensitive to sanitizers than were spores on the surface of stainless steel or apples. At the same concentrations, chlorine was more effective than chlorine dioxide in killing spores in suspension and on stainless steel. The lethality of chlorine dioxide was markedly reduced when inoculum on stainless steel coupons was suspended in 5% horse serum as a carrier rather than water. Chlorine and chlorine dioxide at concentrations of 10 to 100 microg/ml were equally effective in killing spores on apples. Significant reductions of > or = 3.8 to 4.5 log CFU per apple were achieved by treatment with 100 microg/ml of either of the two sanitizers. The peroxyacetic acid sanitizer (40 and 80 microg/ml) was ineffective in killing Bacillus spores in the test systems investigated. Results provide information on the effectiveness of sanitizers commonly used in the food processing industry in killing Bacillus spores in suspension, on a food-contact surface, and on a ready-to-eat food.     

Effect of inoculum size, relative humidity, storage temperature, and ripening stage on the attachment of Salmonella Montevideo to tomatoes and tomatillos

The influence of inoculum populations and environmental factors on attachment of Salmonella Montevideo to the surface of tomatoes and tomatillos was evaluated. To study the effect of inoculum size, red, ripe tomatoes were spot-inoculated with bacterial suspensions (10(5) and 10(8) CFU/fruit) and stored at 22 degrees C under 100% relative humidity. The effects of temperature (12, 22, and 30 degrees C) and relative humidity (75, 85, and 97%) on attachment of the pathogen (10(7) CFU/fruit) to tomatoes (red and green) and ripe tomatillos were also evaluated. Inoculated fruits were stored for 90 min at all combinations of temperature and relative humidity, and after rinsing with water, the number of cells attached to the surface was determined. Salmonella Montevideo attached to the surface of tomatoes within 90 min. A direct correlation between the number of attached cells and the population in the inoculum was observed. The percentage of cells that attached immediately after inoculation was approximately 0.3% for the three test products. After storage for 90 min at various temperature and relative humidity conditions, the number of adhering cells ranged from 4.0 to 5.4 log CFU/fruit (1.2% of inoculum). Both the type of product and the temperature/relative humidity combination had a significant (P < 0.05) effect on attachment of Salmonella Montevideo to the surfaces of tomatoes and tomatillos. Scanning electron micrographs of the cuticles of inoculated washed tomatoes and tomatillos revealed typical skin cell patterns, and only a few randomly dispersed Salmonella Montevideo were observed. Deposition of Salmonella Montevideo on the surface of tomatoes and tomatillos could result in attachment and subsequent colonization under suitable conditions.     

Escherichia coli and enterococci at beaches in the Grand Traverse Bay,Lake Michigan: sources,characteristics, and environmental pathways

This study quantified Escherichia coli (EC) and enterococci (ENT) in beach waters and dominant source materials, correlated these with ambient conditions, and determined selected EC genotypes and ENT phenotypes. Bathing-water ENT criteria were exceeded more frequently than EC criteria, providing conflicting interpretations of water quality. Dominant sources of EC and ENT were bird feces (10(8)/d/bird), storm drains (10(7)/d), and river water (10(11)/d); beach sands, shallow groundwater and detritus were additional sources. Beach-water EC genotypes and ENT phenotypes formed clusters with those from all source types, reflecting diffuse inputs. Some ENT isolates had phenotypes similar to those of human pathogens and/or exhibited high-level resistance to human-use antibiotics. EC and ENT concentrations were influenced by collection time and wind direction. There was a 48-72-h lag between rainfall and elevated EC concentrations at three southern shoreline beaches, but no such lag at western and eastern shoreline beaches, reflecting the influence of beach orientation with respect to cyclic (3-5 d) summer weather patterns. In addition to local contamination sources and processes, conceptual or predictive models of Great Lakes beach water quality should consider regional weather patterns, lake hydrodynamics, and the influence of monitoring method variables (time of day, frequency).