Pasteurization of salted whole egg inoculated with Arizona or Salmonella.

Recently, Arizona bacteria, close relatives of Salmonella, were recovered from salted whole egg that had been pasteurized by the presently recommended process of 63.3 degrees C (146 degrees F) for 3.5 min. Because of this and the fact that the heat resistance of Arizona in salted whole egg had not been determined, the present study was undertaken. Arizona or Salmonella, grown in Trypticase soy broth supplemented with 2% yeast extract in Fernbach flasks covered with aluminum foil over cotton and guaze at 35 degrees C with shaking at 176 rpm for about 96 h, were found to have the greatest degree of heat resistance. As expected, these cells, when inoculated into salted whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C (146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger. To consistently achieve a 7-log kill of typical Salmonella or Arizona, a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was required. However, if a 7-log kill is mandatory, it remains to be determined whether this process affect the functional properties of this product.     

Bactericidal effect of hydrogen peroxide on Salmonella typhimurium in liquid whole egg

The effect of hydrogen peroxide on Salmonella typhimurium in whole egg was evaluated. The bactericidal effects observed on the test organism at 5° and 20°C were found to be similar. There was a 99% kill in the presence of 0°5% and 1°0% H₂O₂. Addition of the test organism and H₂O₂ after pre-heating the egg material at 40°C for 15 min caused a rapid kill which was 10000-fold greater than that produced by H₂O₂ alone.     

Bactericidal effect of hydrogen peroxide on Salmonella typhimurium in liquid whole egg

The effect of hydrogen peroxide on Salmonella typhimurium in whole egg was evaluated. The bactericidal effects observed on the test organism at 5 degrees and 20 degrees C were found to be similar. There was a 99% kill in the presence of 0.5% and 1.0% H2O2. Addition of the test organism and H2O2 after pre-heating the egg material at 40 degrees C for 15 min caused a rapid kill which was 10,000-fold greater than that produced by H2O2 alone.     

Iron bioavailability from Spirulina platensis, whole egg and whole wheat.

Bioavailability of iron from Spirulina was assessed in comparison with whole egg, whole wheat and standard ferrous sulphate using haemoglobin depletion repletion assay. Haemoglobin regeneration efficiency of Spirulina and whole egg was similar and significantly higher than that of whole wheat. The absorption of iron from Spirulina was significantly lower than that of ferrous sulphate and whole egg but significantly greater than that from whole wheat.     

咸鸭蛋清胃蛋白酶水解产物的抗菌性及抗氧化性

【目的】提高对咸鸭蛋清的综合利用,制备具有生物活性的蛋白水解产物。【方法】采用超滤对咸鸭蛋清进行脱盐及分级,利用胃蛋白酶对不同分子量范围的咸鸭蛋清蛋白组分进行酶解,并对不同组分的水解产物进行体外抑菌试验,测定其最低抑菌浓度(MIC)、最低杀菌浓度(MBC)、细菌细胞膜完整性及抗氧化活性。【结果】超滤后得到3种不同分子量的组分,组分A (Mw>50 kDa)、组分B (50 kDa>Mw>20 kDa)和组分C (20 kDa>Mw>5 kDa)。其中,组分A和组分B的水解产物对大肠杆菌的生长有抑制作用。2种组分的MIC分别为1 024 μg/mL和2 048 μg/mL,MBC均为2 048 μg/mL。大肠杆菌进入稳定期OD₆₀₀值约为1.15,添加2种水解产物浓度达1×MIC时,OD₆₀₀值降至0.79和0.86,浓度达2×MIC时,OD₆₀₀值降至0.50和0.68。2种水解产物可破坏大肠杆菌细胞膜,达到较好的抑菌效果。而金黄色葡萄球菌对3种水解产物均不敏感,抑菌效果较差。另外,3种水解产物均具有抗氧化活性,它们对DPPH自由基清除能力分别达0.5倍Trolox (水溶性维生素E)、0.67倍Trolox、0.38倍Trolox。【结论】超滤可同时实现咸蛋清脱盐及富集不同目标蛋白的目的。目标蛋白酶解组分具备抗菌活性和抗氧化活性,同时可作为一种营养添加剂,提高了咸鸭蛋清的附加价值和利用率。     

Heat resistance and growth of Salmonella enteritidis, Listeria monocytogenes and Aeromonas hydrophila in whole liquid egg

Salmonella enteritidis ATCC,13067, Listeria monocytogenes ATCC,19116 and Aeromonas hydrophila ATCC,7965 strains were evaluated for growth and thermal resistance in liquid whole egg (LWE). Each strain grew well in LWE at temperatures between 4 and 30 degrees C, except S. enteritidis which grew weakly at 4 and 10 degrees C. Maximum populations for each strain increased with increasing growth temperature. The thermal destruction of each strain was determined in six liquid products. The egg products used were LWE, LWE with 5, 10 and 15% NaCl and LWE with 5 and 10% sucrose. L. monocytogenes tended to be more heat resistant than S. enteritidis and A. hydrophila. The highest kill rates were noted in LWE, while survival was best in those products supplemented with NaCl. Radiation D10 values of strains in LWE were 0.18, 0.39 and 0.49 kGy for A. hydrophila, S. enteritidis and L. monocytogenes, respectively.     

Pasteurization of naturally contaminated water with solar energy.

A solar box cooker (SBC) was constructed with a cooking area deep enough to hold several 3.7-liter jugs of water, and this was used to investigate the potential of using solar energy to pasteurize naturally contaminated water. When river water was heated either in the SBC or on a hot plate, coliform bacteria were inactivated at temperatures of 60 degrees C or greater. Heating water in an SBC to at least 65 degrees C ensures that the water will be above the milk pasteurization temperature of 62.8 degrees C for at least an hour, which appears sufficient to pasteurize contaminated water. On clear or partly cloudy days, with the SBC facing magnetic south in Sacramento, bottom water temperatures of at least 65 degrees C could be obtained in 11.1 liters of water during the 6 weeks on either side of the summer solstice, in 7.4 liters of water from mid-March through mid-September, and in 3.7 liters of water an additional 2 to 3 weeks at the beginning and end of the solar season. Periodic repositioning of the SBC towards the sun, adjusting the back reflective lid, and preheating water in a simple reflective device increased final water temperatures. Simultaneous cooking and heating water to pasteurizing temperatures was possible. Additional uses of the SBC to pasteurize soil and to decontaminate hospital materials before disposal in remote areas are suggested.     

Mechanisms of egg contamination by Salmonella Enteritidis

Salmonella Enteritidis (SE) has been the major cause of the food-borne salmonellosis pandemic in humans over the last 20 years, during which contaminated hen's eggs were the most important vehicle of the infection. Eggs can be contaminated on the outer shell surface and internally. Internal contamination can be the result of penetration through the eggshell or by direct contamination of egg contents before oviposition, originating from infection of the reproductive organs. Once inside the egg, the bacteria need to cope with antimicrobial factors in the albumen and vitelline membrane before migration to the yolk can occur. It would seem that serotype Enteritidis has intrinsic characteristics that allow an epidemiological association with hen eggs that are still undefined. There are indications that SE survives the attacks with the help of antimicrobial molecules during the formation of the egg in the hen's oviduct and inside the egg. This appears to require a unique combination of genes encoding for improved cell wall protection and repairing cellular and molecular damage, among others.     

Salmonella enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with high-pressure processing

Salmonella enteritidis-inoculated poultry sausages were pressurized at 500 MPa by combining different times (10 and 30 min) and temperatures (50, 60 and 70 degrees C) or heat treated with the same temperature-time combinations and a standard cooking (75 degrees C for 30 min). Counts of Salm. enteritidis and mesophilic bacteria were determined. Most pressure treatments generated statistically higher reductions than the corresponding heat treatments alone. Lethalities of about 7.5 and 6.5 log cfu g(-1) for Salm. enteritidis and mesophiles, respectively, were found in pressurized sausages. There was no significant difference in counts between pressurization at 60 degrees C for 30 min or at 70 degrees C and the standard cooking. High-pressure processing is a suitable alternative method in poultry sausage manufacture.     

Assessment of survival of Listeria monocytogenes,Salmonella Infantis and Enterococcus faecalis artificially inoculated into experimental waste or compost

Aims: To evaluate survival of pathogenic strains, Listeria monocytogenes and Salmonella Infantis and a sanitation indicator Enterococcus faecalis in composts at different stages of the composting process and during storage. Methods and Results: The studied pathogenic and indicator strains, originally isolated from compost, were inoculated into compost samples from the various stages of the composting process. During incubation, indigenous microflora diversity was monitored with DGGE analysis. After 90 days of incubation, strain survival was observed in compost sampled before the beginning of the cooling phase, and DGGE analysis demonstrated an increase of microbial diversity up to the cooling phase. However, inoculated strains were not detected in composts after 30, 60 or 90 days of incubation in compost sampled after the start of the cooling phase. Microbial diversity also became stable, and DGGE profiles reached a maximum number of bands at this stage. Conclusions: Strain survival was not observed in stabilized composts. The cooling phase seems to be the turning point for pathogen survival and at this stage the indigenous microflora appeared to play a significant role in suppression. Significance and Impact of the Study: The importance of indigenous microflora in the survival of pathogens in four different composts was demonstrated. Stabilized composts were recommended for spreading on land.     

Nutrition of sorghum plants fertilized with nitrogen or inoculated withAzospirillum brasilense

Summary Sorghum plants were inoculated withAzospirillum brasilense or received an N-amended nutrient solution. Azospirillum inoculation increased plant dry weight and nitrogen assimilation by 25%. Most plant growth responses to Azospirillum were comparable to application of 2.0 mM N. Increased scavenging of nutrients, altered root permeability or nitrogen fixation are possible explanations for these effects.This work was supported by the United States Department of Agriculture, Agricultural Research Service (CRIS No. 5102-20170-001) in collaboration with the University of California, Berkeley. Requests for reqrints to G. J. Bethlenfalvay.     

Recall of Immunity in Mice Vaccinated with Salmonella enteritidis or Salmonella typhimurium

Mice were immunized with living Salmonella enteritidis or S. typhimurium and then were reinfected 8, 30, 60, and 150 days later with streptomycin-resistant strains of S. enteritidis, S. typhimurium, or a mixture of the two organisms. The level of resistance at the time of challenge and the rate at which resistance was recalled in late convalescence was determined by daily liver and spleen counts of the challenge population. An immediately effective specific antibacterial immunity was maintained only while the vaccinating strain could still be detected in the liver and spleen. Reinfection of vaccine-free mice with the homologous organism caused a rapid recall of antibacterial immunity (within 3 days), but the response to the heterologous organism was much slower (5 to 8 days). Simultaneous injection of both pathogens into the vaccinated mice resulted in liver and spleen growth curves which resembled those obtained when the two organisms were administered separately. The implications of these growth studies in the development of specific cellular immunity to Salmonella infections are discussed.