Vibrio mimicus infection associated with crayfish consumption, Spokane, Washington, 2010

We report a cluster of severe diarrheal disease caused by Vibrio mimicus infection among four persons who had consumed leftover crayfish the day after a private crayfish boil. Gastrointestinal illness caused by Vibrio mimicus has not been reported previously in Washington State. Three cases were laboratory confirmed by stool culture; using PCR, isolates were found to have ctx genes that encode cholera toxin (CT). Two of the cases were hospitalized under intensive care with a cholera-like illness. The illnesses were most likely caused by cross-contamination of cooked crayfish with uncooked crayfish; however, V. mimicus was not isolated nor were CT genes detected by PCR in leftover samples of frozen crayfish. Clinicians should be aware that V. mimicus can produce CT and that V. mimicus infection can cause severe illness.     

Performance characterization of nanofiltration membranes based on rigid star amphiphiles

The objective of this study was to develop new nanofiltration (NF) membranes capable of providing significantly greater water permeability and higher rejection of water contaminants compared to state-of-the-art NF membranes. The active layer of the new NF membranes is prepared with rigid star amphiphiles (RSAs) synthesized as part of this study. Performance characterization for a first generation of RSA membranes in a bench-scale apparatus reveals that most of the new membranes provide water permeability of 1.3-3.1 times that of two commercial NF membranes with polyamide active layers while providing comparable rejection of the organic contaminant surrogate Rhodamine WT. However, the rejection of arsenious acid (H3AsO3) by most new NF membranes was found to be lower than that by the two commercial NF membranes tested. Future research efforts of this study will focus on exploring if H3AsO3 rejection could be significantly increased, without negatively affecting water permeability and organic contaminant rejection, by addition of various chemical groups to RSA hydrophobic cores and hydrophilic branches, and by RSA cross-linking.     

Emission rates and characterization of aerosols produced during the spreading of dewatered class B biosolids

This study measured aerosol emission rates produced during the spreading of dewatered class B biosolids onto agricultural land. Rates were determined in multiple independent experimental runs by characterizing both the source aerosol plume geometry and aerosol concentrations of PM10, total bacteria, heterotrophic plate count bacteria (HPC), two types of biosolids indicator bacteria, endotoxin, and airborne biosolids regulated metals. These components were also measured in the bulk biosolids to allow for correlating bulk biosolids concentrations with aerosol emission rates and to produce reconstructed aerosol concentrations. The average emission rates and associated standard deviation for biosolids PM10, total bacteria, HPC, total coliforms, sulfite-reducing Clostridia, endotoxin, and total biosolids regulated metals were 10.1 +/- 8.0 (mg/s), 1.98 +/- 1.41 x 10(9) (no./s), 9.0 +/- 11.2 x 10(7) (CFU/s), 4.9 +/- 2.2 x 10(3) (CFU/ s), 6.8 +/- 3.8 x 10(3) (CFU/s), 2.1 +/- 1.8 x 10(4) (EU/s), and 36.9 +/- 31.8 (microg/s) respectively. Based on the land application rates of spreaders used in this study, an estimated 7.6 +/- 6.3 mg of biosolids were aerosolized for every 1 kg (dry weight) applied to land. Scanning electron microscopy particle size distribution analysis of the aerosols revealed that greater than 99% of the emitted particles were less than 10 microm and particle size distributions had geometric mean diameters and standard deviations near 1.1 +/- 0.97 microm. The demonstrated correlations of bulk biosolids concentrations with aerosol emission rates, and the reconstruction of aerosol concentration based on PM10 and bulk biosolids concentration provide a more fundamental, bulk biosolids-based approach for extending biosolids aerosol exposure assessment to different land application scenarios and a broader range of toxins and pathogens.     

Inhibitory effect of Chardonnay and black raspberry seed extracts on lipid oxidation in fish oil and their radical scavenging and antimicrobial properties

Ethanol extracts of Chardonnay grape and black raspberry seed flours were evaluated for their capacity to suppress lipid oxidation, preserve important fatty acids, and inhibit microbial growth. They were also tested for radical scavenging activity against DPPH and peroxyl radicals as reflected in oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Both tested seed flour extracts suppressed lipid oxidation and rancidity development in fish oil. Black raspberry seed flour extract significantly reduced the degradation of biologically important n − 3 PUFA under accelerated oxidative conditions. Black raspberry and Chardonnay seed flour extracts at 165 and 160 μg seed flour equivalents/mL, respectively exhibited bacteriocidal activity against Escherichia coli and growth inhibition of Listeria monocytogenes under experimental conditions. Both seed flour extracts exhibited DPPH radical quenching activity and Chardonnay had the stronger ORAC of 663 μmol Trolox equivalents per gram seed flour and the higher TPC of 99 mg gallic acid equivalents/g flour. The data from this study suggest the potential for developing natural food preservatives from these seed flours for improving food stability, quality, safety, and consumer acceptance.     

Microbiological quality of ground beef from conventionally-reared cattle and "raised without antibiotics" label claims

The contamination of the food supply with pathogens and antimicrobial-resistant bacteria has emerged as an important health concern. We compared the microbiological quality of 77 samples of ground beef from conventionally raised cattle with 73 samples of ground beef from cattle raised without antimicrobial agents. Contamination with coliforms (1.7 log CFU/g) and Escherichia coli (0.51 log CFU/g) and Shiga toxin 2-producing E. coli (6% prevalence) was similar in both sample groups. Neither Salmonella. E. coli O157, nor vancomycin-resistant enterococci were isolated from any sample. Prevalence of E. coli resistant to ampicillin (39%), amoxicillin/clavulanic acid (23%), ceftriaxone (5%), tetracycline (19%), streptomycin (19%), kanamycin (11%), sulfamethoxazole/trimethoprim (2%), and gentamicin (1%) was similar in both groups. E. coli resistant to ciprofloxacin was not identified. Resistance to ceftiofur and chloramphenicol was more prevalent in beef from conventionally raised cattle at 18 and 30%, respectively, compared to 5 and 12% prevalence in beef from cattle raised without antimicrobial agents. These results do not correlate with the frequency of subtherapeutic use of these two antibiotics in beef production. Other factors in addition to, or in lieu of, the subtherapeutic use of specific antimicrobial agents in the preharvest stages of beef production may contribute significantly to the occurrence of antimicrobial-resistant bacteria in ground beef.     

A comparison of drying operations on the rheological properties of whey protein thickening ingredients

An existing procedure for the alteration of whey proteins into a cold‐set thickening agent was modified by developing a spray‐drying operation to replace the prohibitively expensive freeze‐drying step. The original and the modified derivatization procedures were used with a commercial whey protein concentrate (WPC). The freeze‐dried and spray‐dried derivatized WPC powders, along with polysaccharide thickeners, were reconstituted in water and evaluated by using a range of rheological studies. The effects of temperature, concentration, and shear on viscosity as well as the mechanical spectra were assessed to characterize the ability of the powders to function in food systems. Rheological characterization revealed the modified derivatization procedure yielded an ingredient having the same cold‐set thickening and gelling ability as the original derivatized powder. The modified whey proteins were also able to achieve, at higher usage levels, textural properties similar to several polysaccharide thickeners. Use of a spray‐drying technique created a more economical process for the production of a whey protein ingredient that was suitable for contributing viscosity and texture to a wide range of food systems.     

Prediction of lean and fat composition in swine carcasses from ham area measurements with image analysis

Video images of ham cross-sections were recorded from 71 pork carcasses (ranging in weight from 72 to 119 kg). Three sets of prediction equations were developed to estimate pork carcass lean and fat composition from video image analysis (VIA) of ham cross-sectional area measurements, 10th rib back fat depth (TENFAT) and hot carcass weight (HCKg). Carcass data of dissected lean and fat in the four primal cuts (ham, loin, Boston button and picnic shoulder) were used as dependent variables in establishing regression equations. The first set of equations combined VIA ham measurements and total ham weight (HTKg). Regression models containing the single variable HTKg times ham percentage lean area (Vol. 1) or HTKg times ham percentage fat area (Vol. 2) accounted for 88% and 68% of the variation in total carcass lean weight (CLKg) and total carcass fat weight (CFKg) from the right side of each carcass, respectively. The second set of equations combined VIA ham measurements and TENFAT (cm). Multiple regression models involving TENFAT, Vol. 1, and Vol. 2 accounted for 91% and 90% of the variation in CLKg and CFKg. The third set of equations used VIA ham measurements, TENFAT and HCKg. Carcass lean weight was best predicted by HCKg, TENFAT, and ham lean area (HLA) (R² = .92). Carcass fat weight was best predicted by HCKg, TENFAT, and Vol. 2 (R² = .91). Overall correlations showed a high association between Vol. 1 and CLKg (r = .94, P < .0001) and Vol. 2 and CFKg (r = .83, P < .0001). Ham lean area was related to CLKg (r = .74, P < .0001) and ham fat area to CFKg (r = .81, P < .0001). The results of this study indicated video image analysis of ham cross-section slices combined with backfat depth at the 10th rib can be used for accurate estimation of total carcass lean or fat composition.     

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration

Effectiveness of a cross flow microfiltration (MF) process for removal of a cocktail of Salmonella enterica serovar Enteritidis species from commercial unpasteurized liquid egg white (LEW) from a local egg breaking plant, while maintaining its functional properties was evaluated. To facilitate MF, LEW was wedge screened, homogenized and then diluted (1:2 w/w) with distilled water containing 0.5% sodium chloride. Diluted unpasteurized LEW was inoculated with five strains of S. Enteritidis (ATCC 4931, ATCC BAA-708, ATCC 49215, ATCC 49218, and ATCC BAA-1045) to a level of approximately 10⁷ CFU/mL of LEW and microfiltered using a ceramic membrane. Process parameters influencing egg white functional properties and pathogen removal efficiency were evaluated. Average permeates flux increased by almost 126% when pH of LEW was adjusted from pH 8 to pH 7 at 25 °C. Microbial removal efficiency was at least, on average, 6.8 Log₁₀ CFU/mL (limit of detection ≤ 0.5 Log₁₀ CFU/mL). Functional property analysis indicated that the MF process did not alter the foaming power of LEW.