Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat products

Escherichia coli O157:H7, Salmonella and Shigella might contaminate similar types of meat products and cause deadly diseases in humans. Traditional microbiological analyses to detect these pathogens are labor-intensive and time-consuming. The objective of this study was to apply a multiplex PCR for simultaneous detection of the pathogenic bacteria in certain raw and ready-to-eat meat matrices. The tested samples had aerobic plate counts ranging from non-detectable, in chicken nuggets and salami, to 8.36log(10)CFU/g in ground pork. The pH of homogenates spanned from 6.86, in ground beef, to 7.17 in salami. Following a 24-h enrichment, the multiplex PCR assay could concurrently detect the three pathogens at 0.2log(10)CFU/g in ground beef, roast beef, beef frankfurters, chicken nuggets, salami and turkey ham, and 1.2log(10)CFU/g in ground pork. This multiplex PCR offers an efficient microbiological tool for presumptive detection of E. coli O157:H7, Salmonella and Shigella in meat.     

Reduction of Brochothrix thermosphacta and Salmonella Serotype Typhimurium on Vacuum-Packaged Fresh Beef Treated with Nisin and Nisin Combined with EDTA

ABSTRACT: The effect of nisin and nisin/EDTA followed by vacuum packaging on the reduction of Brochothrix thermosphacta and Salmonella typhimurium counts on beef was investigated. Beef cubes, inoculated with either bacteria, were dipped in nisin, or nisin combined with EDTA solutions, vacuum packaged, and stored at 4 °C for up to 25 d. Growth of B. thermosphacta was completely inhibited by nisin and nisin/EDTA by up to 6.76 log₁₀ CFU/ml. However, neither treatment showed significant effects against S. Typhimurium. Thus, nisin or nisin/EDTA treatment, followed by vacuum packaging under refrigerated conditions could increase the shelf life of fresh beef by inhibiting the growth of B. thermosphacta , an important spoilage organism in beef.     

Effects of hydrothermal ageing on the thermal behaviour of poly(vinyl chloride) filled with wood flour

The hydrothermal ageing of wood‐flour‐filled PVC produced by dry‐blending in a high‐speed mixer in the presence of a plasticizer and other processing additives was carried out to investigate its thermal behaviour, and the results obtained were compared with those for the unfilled material. The dry‐blended compounds were prepared as films by a calendering process. The accelerated hydrothermal ageing was carried out by immersing the samples in boiling water at 100 °C for 110 h. The thermal behaviour of the reference and the aged samples in water was characterized by differential scanning calorimetry (DSC) and determination of the weight changes. The study has shown that during hydrothermal ageing, the samples from the whole formulations absorbed water, for instance, for 30 wt% filled PVC (F30), 16 wt% of water absorption was obtained, while this was only 2.2 wt% for unfilled PVC (F0). It was also noticed that the formulations filled with wood flour up to 10 wt% exhibited similar water absorption kinetics, i.e. the water was mostly absorbed during the first 50 h and the amount absorbed was less than 5 wt%. On the other hand, the 30 wt% filled samples regularly absorbed water up to almost 16 wt% after 100 h of immersion. The DSC data showed that hydrothermal ageing significantly affected the onset temperature of decomposition (T_d) of the unfilled samples by decreasing this temperature from 228 to 215 °C. For the 30 wt% filled samples, only additive migration was observed, while the T_d remained almost unchanged. Furthermore, from the DSC data, processability of the 30 wt% filled PVC samples at elevated temperatures, i.e. 180 to 200 °C was shown. Copyright © 2004 Society of Chemical Industry     

Housing allocation and ethnic minority groups: The effects of different housing allocation models on Moroccan households in two Dutch cities

In the Netherlands, housing allocationsystems have a long history. Radical changeswhich have transformed households looking for ahome into active rather than passive consumershave occurred since the beginning of the 1990s.In the more traditional distribution models ofhousing allocation, households registered andthen had to wait for months, or even years,before the municipality or the housingassociation offered them a dwelling; in themore modern supply models, households areexpected to be active in seeking a new home. Todate, the possible differential effects of thetwo housing allocation models for minorityethnic groups have not been assessed. With thehelp of an empirical research study ofMoroccans in two Dutch middle-sized cities withdifferent allocation models, this paper seeksto fill this gap.     

Misalignment effects on steady‐state and dynamic behaviour of compliant journal bearings lubricated with couple stress fluids

This work concerns the steady‐state and dynamic analysis of misaligned compliant journal bearings considering the effects of couple stresses arising from the lubricant blended with polymer additives. Based on the Stokes micro‐continuum theory, a modified form of the Reynolds equation is derived. The displacement field at the fluid film–bearing liner interface due to pressure forces is determined using the elastic thin liner model. The effects of the misalignment and the couple stress parameters on static and dynamic performances such as pressure distribution, load‐carrying capacity, power loss, side leakage flow, misalignment moment, critical mass and whirl frequency are presented and discussed. Copyright © 2008 John Wiley & Sons, Ltd.     

Rapid small‐scale starch isolation using a combination of ultrasonic sonication and sucrose density separation

The proposed rapid small‐scale starch isolation technique in the laboratory was a combination of dry grinding of grain, suspension of the resulting flour in extraction buffer, application of ultrasonic sonication, then separation by sucrose density centrifugation. Light microscopy of separated fractions showed intact starch granules in the pellet and proteins and damaged starch in the top layer. The extraction method yielded 61% starch from sorghum and 63% from maize. The isolated starch showed lower starch damage and proteins content than by the conventional method. The gelatinization enthalpy of isolated starch was slightly higher than by wet grinding conventional method. In addition to low amount of starting flour (100 mg) the new starch isolation method was performed in less than 2 h from dry grinded seed to dried starch. Thus, it could be a useful method for cereal chemists and plant genetists.