Evaluation of two fluorogenic assays for identification of Streptococcus species isolated from bovine mammary glands

Liquid and agar assays that utilized 4-methylumbelliferyl-conjugated beta-D-glucuronide, beta-D-galactoside, or N-acetyl-beta-D-glucosaminide, and agglutination by Dolichos biflorus lectin were evaluated for identification of Streptococcus species isolated from bovine mammary glands. A greater number of Streptococcus uberis isolates were negative for N-acetyl-beta-D-glucosaminidase by the liquid assay compared with the agar assay. Enzyme profiles for Streptococcus dysgalactiae were similar by both assays. Streptococcus dysgalactiae was the only species that agglutinated when mixed with lectin from D. biflorus. Most Streptococcus agalactiae isolates were positive for beta-D-glucuronidase and beta-D-galactosidase by both assays. Two Streptococcus equinus strains had negative enzyme profiles by the liquid assay; however, both strains had enzyme profiles consistent for S. equinus by the agar method. Incorporation of 4-methylumbelliferyl-conjugated substrates into trypticase soy agar did not appear to alter agar characteristics and eliminated aliquoting substrates and inoculating tubes. More than one enzyme profile was produced per Streptococcus species or serogroup by both methods. However, some profiles were similar between species, which hindered accurate identification of Streptococcus species.     

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

ABSTRACT:  Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likely to assess cooking status by the color of the meat or juice. This article reviews the factors that can influence the final color of cooked meat. In most instances, these factors influence color by modifying the meat pigment myoglobin prior to and during cooking. Many factors can prolong the pink "uncooked" color in meat, including high pH, modified atmosphere packaging, rapid thawing, low fat content, nitrite, and irradiation. Such factors may lead to overcooking and loss of food quality, and consumer rejection. Alternatively, factors that cause "premature browning" of meat, where the interior of the product looks cooked but a microbiologically safe temperature has not been reached, are food safety issues. Pale, soft exudative meats can prematurely brown, as can meats packaged under oxygenated conditions, frozen in bulk or thawed over long periods, or those that have had salts or lean finely textured beef added. Meats cooked from a frozen state or irradiated in aerobic conditions might also be at risk, but this might depend on meat species. In summary, the color of cooked meat is not a good indicator of adequate cooking, and the use of a food thermometer is recommended.     

Enhanced sorption of PAHs in natural-fire-impacted sediments from Oriole Lake, California

Surface sediment cores from Oriole Lake (CA) were analyzed for organic carbon (OC), black carbon (BC), and their δ(13)C isotope ratios. Sediments displayed high OC (20-25%) and increasing BC concentrations from ～0.40% (in 1800 C.E.) to ～0.60% dry weight (in 2000 C.E.). Petrographic analysis confirmed the presence of fire-derived carbonaceous particles/BC at ～2% of total OC. Natural fires were the most likely cause of both elevated polycyclic aromatic hydrocarbon (PAH) concentrations and enhanced sorption in Oriole Lake sediments prior to 1850, consistent with their tree-ring-based fire history. In contrast to other PAHs, retene and perylene displayed decreasing concentrations during periods with natural fires, questioning their use as fire tracers. The occurrence of natural fires, however, did not result in elevated concentrations of black carbon or chars in the sediments. Only the 1912-2007 sediment layer contained anthropogenic particles, such as soot BC. In this layer, combining OC absorption with adsorption to soot BC (using a Freundlich coefficient n = 0.7) explained the observed sorption well. In the older layers, n needed to be 0.3 and 0.5 to explain the enhanced sorption to the sediments, indicating the importance of natural chars/inertinites in sorbing PAHs. For phenanthrene, values of n differed significantly between sorption to natural chars (0.1-0.4) and sorption to anthropogenic black carbon (>0.5), suggesting it could serve as an in situ probe of sorbents.     

Challenges for Use of PeroxySafe™ MSA Kit for Analysis of Poultry Meat

The rapid SafTest PeroxySafe^? MSA Kit (PeroxySafe method) was approved by the AOAC to determine peroxide values (PVs) in foods. Studies were conducted to remedy challenges (reaction time, lack of turbidity in samples, effect of prooxidant [NaCl]) for use of the method when analyzing PVs in turkey meat. Initially, PVs could not be consistently obtained after a reaction time of 10 min (per directions) for variously processed meat. However, trends indicated that heated and heated/stored samples generally had higher numerical values than Fresh ones. This trend agreed with that of other investigators, suggesting usefulness of the method if consistent data could be obtained. Data for PVs of all treatments within processing conditions were recorded at 10, 20, and 30 min. There was a highly significant (P ≤ 0.0001) effect for reaction time with 30 min > 20 min > 10 min. An increase in PVs was noted for heated samples when lipids and oxidation products were released by homogenization, rather than vortexing with glass beads, and data were recorded at the 30 min. It is likely that these precautions may promote more accurate determination of PVs from samples with NaCl, a prooxidant. Comparison of extraction procedures for the PeroxySafe method and that of Grau and others (2000) showed that the extraction procedure (homogenization) of the latter method produced numerically greater PVs for fresh/stored samples than that of the former. However, it was concluded that the PeroxySafe method could be used for comparative analyses of samples when adequate extraction (turbidity) occurred and measurements were recorded after a 20 to 30 min reaction time.     

Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada

A total of 800 meat and poultry products were purchased from the retail marketplace in Edmonton, Alberta, Canada. The products consisted of raw ground beef, chicken legs, pork chops, and ready-to-eat fermented sausage, roast beef, processed turkey breast, chicken wieners, and beef wieners. The samples were analyzed to determine the prevalence of Shiga toxin-producing Escherichia coli, Salmonella, Campylobacter spp., and Listeria monocytogenes. Shiga toxin-producing E. coli 022: H8 was found in one raw ground beef sample. Salmonella and Campylobacter were found in 30 and 62% of raw chicken legs, respectively. L. monocytogenes was found in 52% of raw ground beef, 34% of raw chicken legs, 24% of raw pork chops, 4% of fermented sausages, 3% of processed turkey breast, 5% of beef wieners, and 3% of chicken wieners. The occurrence of pathogens in this study is similar to that in retail products in many other international locales.     

Response surface methodology optimisation of immobilised Lactobacillus acidophilus banana puree fermentation

Fermentation temperature (34–40 °C), total inoculum level (1%–3%, v/v) and peeled-fruit-to-water ratio (12.5%–37.5%, w/v) were combined to study their effects on the fermentation of banana media by free and Ca-alginate or κ-carrageenan-immobilised Lactobacillus acidophilus. A three-variable and three-level design method, analysed by response surface methodology (RSM), was used. These factors, except peeled-fruit-to-water ratio, were found to be significantly effective on viable cell numbers and 1-kestose (GF₂) concentrations. Contour plots were generated using a graphing software package (Surfer Mapping System, Version 5.0; Golden Software Inc., Golden, CO, USA, 1994) based on fitted quadratic regression equations. Optimum conditions for the highest viable cell number and higher GF₂ concentration were found to be around 35 °C fermentation temperature, 1.2% inoculum level and 25.0% peeled-fruit-to-water ratio for Ca-alginate immobilised cell fermentation, and around 39 °C fermentation temperature, 1.8% inoculum level and 25.0% peeled-fruit-to-water ratio for κ-carrageenan immobilised cell fermentation. For free cell fermentation, conditions for the highest viable cell number and higher GF₂ concentration could not be obtained. The predicted optimum conditions of immobilised cell fermentation and the experimental values were consistent. This verified the adequacy of these predicted models. It was concluded that RSM was appropriate for the optimisation of banana puree fermentation using cell immobilised L. acidophilus , and products with better synbiotic effects could be obtained. The consumer palatability of the immobilised cell-fermented banana puree was found to be acceptable.     

Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes

ABSTRACT:  Four different catfish oil extraction processes were used to extract oil from catfish viscera: process CF1 involved a mixture of ground catfish viscera and water, no heat treatment, and centrifugation; process CF2 involved ground catfish viscera (no added water), heat treatment, and centrifugation; process CF3 involved a mixture of ground catfish viscera and water, heat treatment, and centrifugation; process CF4 involved ground catfish viscera, enzymatic hydrolysis, and centrifugation. Chemical and physical properties of the resulting of catfish oils were evaluated. The CF4 process recovered significantly higher amounts of crude oil from catfish viscera than the other 3 extraction methods. The CF4 oil contained a higher percent of free fatty acid and peroxide values than CF1, CF2, and CF3 oils. Oleic acid in catfish oil was the predominant fatty acid accounting for about 50% of total fatty acids. Weight loss of oils increased with increasing temperatures between 250 and 500 °C. All the catfish oil samples melted around −32 °C regardless of the extraction methods. The flow behavior index of all the oil samples was less than 1, which indicated that the catfish oils exhibited non-Newtonian fluid behavior. The apparent viscosity at −5 and 0 °C was significantly higher ( P  < 0.05) than those at 5, 10, 15, 20, 25, and 30 °C. The average magnitude of activation energy for apparent viscosity of the oil was higher for CF2 than CF1, CF3, and CF4.     

Learning and generalization of a two-dimensional sameness-difference concept by chimpanzees and orangutans.

Taught 4 adult chimpanzees and 4 orangutans a 2-dimensional sameness-difference concept in which the positive pair of stimuli were the same color (or form) and different forms (or colors), while the negative pair were the same form (or color) and different colors (or forms). Testing with nondifferentially reinforced equivalence trials showed that the training generalized to a set of novel stimuli. Further equivalence trials demonstrated that color was more salient than form. Equivalence trials demonstrated that color was more salient than form. Equivalence trials with 3- instead of 2-object arrays as stimuli revealed significant generalization gradients along the heterogeneity-homogeneity dimension for both color and form cues. There were no important differences in the performances of the chimpanzees and the orangutans. (18 ref.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Determination of Volatile and Semivolatile Contaminants in Meat by Supercritical Fluid Extraction/Gas Chromatography/Mass Spectrometry

Meat products that were exposed to a warehouse fire were collected and examined to identify contaminants present in the samples. An extraction method using supercritical carbon dioxide at 100 atm and 60°C was developed to analyse and characterise volatile and semi-volatile compounds from the samples. The major volatile compounds were lipid oxidation products, such as hexanal and nonanal. Volatiles concentrations from fire-exposed meat products were compared to control samples to determine compositional differences. Aromatic and polycyclic aromatic hydrocarbons were identified, and naphthalene was measured in suspected fire-damaged meat products. Direct supercritical extraction from the meat samples proved to be a rapid and reproducible method to assess contamination in commercial meat products.