基于GPS双频接收机的实时电离层延迟模型

为了建立电离层延迟模型来确定电离层对电磁波传播的影响,以电子密度的分布为研究对象,根据基本折射理论分析电离层的色散效应,对电离层延迟原因进行分析,研究电离层总电子含量TEC(Total Electron Content)对其影响,并且此影响与卫星信号频率有关。利用GPS双频接收机和投影函数建立电离层的单层VTEC(Vertical Total Electron Content)多项式模型,在大庆进行实地连续观测获取相关数据,建立了大庆地区的电离层延迟模型。总结VTEC昼夜变化规律,并对结果进行了分析和说明。     

Susceptibility of Escherichia coli O157 to chitosan‐arginine in beef liquid purge is affected by bacterial cell growth phase

Here, we evaluated the impact of bacterial growth stage on the effect of chitosan‐arginine (Ch‐arg) on Escherichia coli O157:H7 cell numbers and metabolic activity within contaminated beef juice held at room temperature. Using a lux‐marked metabolic reporter strain of E. coli O157:H7, the results showed that Ch‐arg was most bioactive against cells in the lag phase and exponential phase. In comparison, there was a reduced, although still significant, inhibitory effect of Ch‐arg on the viability and metabolic activity of E. coli O157 held in stationary phase. Ch‐arg reduced, but did not eliminate E. coli O157 growth in the meat juice over 48 h. Based on the evidence presented here and elsewhere, we conclude that Ch‐arg can limit the growth and activity of food spoilage bacteria; however, it cannot completely eliminate bacterial contaminants originally present. Ch‐arg should therefore be viewed as a potentially protective measure rather than a biocidal agent that completely eliminates the risk of pathogen transfer in the food chain.     

天地基综合观测的东日本大地震电离层异常分析

介绍了地震电离层前兆的主要特性,并给出了掩星电离层电子密度峰值位置的标高估计技术。利用天地基电离层观测数据,综合分析了2011年3月11日日本9.0级大地震发生前的电离层异常变化,发现地震前3天内电离层f0F2异常扰动、相对垂直总电子含量(VTEC)扰动以及电子密度峰值处标高(Hs)增加等多种异常现象。分析了地磁活动和太阳活动等因素后,认为其可能与地震有一定关联,表明电离层异常变化对于地震短期预报具有重要参考意义。     

电离层对GPS测量影响的理论与实践研究

随着GPS的发展与应用,对GPS误差源的研究更加精细、更加科学．电离层折射是GPS测量的主要误差之一,对此国内外通用的处理方法是用大气传播理论来建立电离层修正模型．文中就电离层影响进行研究,目的是建立电离层修正更为有效的方法．主要探讨了电离层对GPS测量影响的基本理论,系统地研究了双频观测值建立电离层延迟模型的理论和方法,并结合GPS双频观测值建立了单站VTEC模型．     

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Outbreaks of verotoxigenic Escherichia coli (VTEC) linked to dry-fermented sausages (DFSs) have emphasized the need for DFS manufacturers to introduce measures to obtain enhanced safety and still maintain the sensory qualities of their products. To our knowledge no data have yet been reported on non-O157:H7 VTEC survival in DFS. Here, the importance of recipe and process variables on VTEC (O157:H7 and O103:H25) reductions in two types of DFS, morr and salami, was determined through three statistically designed experiments. Linear regression and ANOVA analyses showed that no single variable had a dominant effect on VTEC reductions. High levels of NaCl, NaNO₂, glucose (low pH) and fermentation temperature gave enhanced VTEC reduction, while high fat and large casing diameter (a_w) gave the opposite effect. Interaction effects were small. The process and recipe variables showed similar effects in morr and salami. In general, recipes combining high batter levels of salt (NaCl and NaNO₂) and glucose along with high fermentation temperature that gave DFS with low final pH and a_w, provided approximately 3 log₁₀ reductions compared to approximately 1.5 log₁₀ reductions obtained for standard recipe DFS. Storage at 4 °C for 2 months provided log₁₀ 0.33-0.95 additional VTEC reductions and were only marginally affected by recipe type. Sensory tests revealed only small differences between the various recipes of morr and salami. By optimisation of recipe and process parameters, it is possible to obtain increased microbial safety of DFS while maintaining the sensory qualities of the sausages.     

The epidemiology,detection and control of Escherichia coli O157

Numbers of cases of human infections caused by Escherichia coli O157 have increased over the last decade in many countries. As well as the typical symptoms of gastrointestinal illness, the organism can cause more life-threatening diseases such as haemorrhagic colitis and haemolytic uraemic syndrome (HUS). Although the incidence remains relatively low compared with the other foodborne pathogens such as Campylobacter and Salmonella, the mortality rate associated with infection is much higher. Cattle are thought to be the main environmental source of this organism, and most cases have been associated with consumption of beef and beef products. However, other food vehicles have been identified, such as apple cider and raw or unpasteurised milk and milk products. Cross-contamination has been shown to be an important factor in outbreaks, which, together with the fact that the infectious dose is low (as few as 10 cells), means that robust hygienic procedures are essential at all stages of the food chain to reduce risk of infection. Person-to-person spread is a common source of illness, and several laboratory-acquired cases have also occurred. Efficient detection, isolation and confirmation techniques are required to establish the reservoirs of this organism in the environment and its spread into, and within, the food chain. This article reviews the epidemiology of E coli O157 and discusses detection and preventative methods, both developed and developing. © 1999 Society of Chemical Industry     

Time to growth and inactivation of three STEC outbreak strains under conditions relevant for fermented sausages

Published models predicting growth and survival capabilities of shiga-toxin-producing Escherichia coli (STEC) under a_w and lactic acid stress were validated by performing experiments with fermented sausage associated outbreak strains. Strain variation in inactivation and time to growth (TTG) were investigated for strains representing three serotypes (O103, O111, and O157). The TTG and growth boundaries of each strain were compared with predictions of a model for generic acid adapted E. coli and survival with predictions of two inactivation models. In addition, the influence of strain variation on the performance of the inactivation models, in terms of bias and accuracy factors, was illustrated. Strains with induced acid tolerance were used in broths containing 50 or 110 mM total lactic acid. The concentration of undissociated lactic acid (HLac) was adjusted by setting the pH-value, and water activity (0.900 to 0.995 depending on experiment) was adjusted by adding NaCl. The survival capabilities of the outbreak strains were good compared to the model predictions. The average bias factors of inactivation model predictions were within a factor of 2.2 depending on the strain used to validate the model indicating that inactivation rates of outbreak strains were slower than predicted. However, the observed rates were similar to the rates of a previously studied acid tolerant generic E. coli strain. Similarly, the time to growth of two of the strains (O103 and O157) was comparable with model predictions, whereas the growth capability of the third strain (O111) was lower than predicted. These results suggest that the properties of the most tolerant sausage outbreak strains are comparable to tolerant generic E. coli strains, which imply that suitable non-pathogenic E. coli strains are valid surrogates for fermented sausage outbreak strains. The relative sensitivity of strains depended on the environmental parameters and the response evaluated. The strain with the smallest log reduction at 20 °C was O157, whereas it was strain O103 at 8 °C. Under conditions unfavorable for growth, the time to growth was much shorter for strains O103 and O157 than for strain O111, whereas differences between strains were negligible under conditions favorable for growth. Depending on the response variable and the specific application the limitation of not addressing strain variation may lead to biased, fail-dangerous, predictions. Thus, solutions on how to best address strain variation in the development and validation of predictive models are needed.     

Reduction of verotoxigenic Escherichia coli in production of fermented sausages

After a number of foodborne outbreaks of verotoxigenic Escherichia coli involving fermented sausages, some countries have imposed regulations on sausage production. For example, the US Food Safety and Inspection Service requires a 5 log(10) reduction of E. coli in fermented products. Such regulations have led to a number of studies on the inactivation of E. coli in fermented sausages by changing processing and post-processing conditions. Several factors influence the survival of E. coli such as pre-treatment of the meat, amount of NaCl, nitrite and lactic acid, water activity, pH, choice of starter cultures and addition of antimicrobial compounds. Also process variables like fermentation temperature and storage time play important roles. Though a large variety of different production processes of sausages exist, generally the reduction of E. coli caused by production is in the range 1-2 log(10). In many cases this may not be enough to ensure microbial food safety. By optimising ingredients and process parameters it is possible to increase E. coli reduction to some extent, but in some cases still other post process treatments may be required. Such treatments may be storage at ambient temperatures, specific heat treatments, high pressure processing or irradiation. HACCP analyses have identified the quality of the raw materials, low temperature in the batter when preparing the sausages and a rapid pH drop during fermentation as critical control points in sausage production. This review summarises the literature on the reduction verotoxigenic E. coli in production of fermented sausages.     

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

The effect of high pressure processing (HPP) on the survival of verotoxigenic Escherichia coli (VTEC) in two types of Norwegian type dry-fermented sausages was studied. Two different types of recipes for each sausage type were produced. The sausage batter was inoculated with 6.8 log₁₀ CFU/g of VTEC O103:H25. After fermentation, drying and maturation, slices of finished sausages were vacuum packed and subjected to two treatment regimes of HPP. One group was treated at 600 MPa for 10 min and another at three cycles of 600 MPa for 200 s per cycle. A generalized linear model split by recipe type showed that these two HPP treatments on standard recipe sausages reduced E. coli by 2.9 log₁₀ CFU/g and 3.3 log₁₀ CFU/g, respectively. In the recipe with higher levels of dextrose, sodium chloride and sodium nitrite E. coli reduction was 2.7 log₁₀ CFU/g in both treatments. The data show that HPP has a potential to make the sausages safer and also that the effect depends somewhat on recipe.     

利用改进的分段 VTEC 多项式模型建立全天电离层变化模型

介绍了利用VTEC多项式模型对全天电离层TEC计算的原理和方法。根据电离层日变化特征,对全天观测数据采用分段方法建立电离层延迟模型。但是采用此方法所得VTEC值在分段模型间不连续。本文研究了带有限制条件的函数模型,利用此模型,能够很好的反映电离层电子总含量全天变化规律,还在一定程度上改善了分段多项式模型的连续性。