A laboratory study of survival of selected microorganisms after heat treatment of biowaste used in biogas plants

The aim of the study was to assess the effect of pasteurisation, as set by the European regulation EC 1774/2002, on selected pathogens and indicator organisms. Unpasteurised substrate (biowaste), including animal by-products from a full-scale biogas plant was heat treated under laboratory conditions at 70 degrees C and 55 degrees C for 30 min and 60 min. Heat treatment at 55 degrees C for 60 min was not sufficient to achieve a hygienically acceptable product. Heat treatment at 70 degrees C for 30 min and 60 min was effective in reducing pathogenic bacteria, Ascaris suum eggs, Swine vesicular disease virus and indicator organisms. However, this level of pasteurisation will still not reduce the quantity of Clostridia spores, or completely inactivate heat-resistant viruses such as Porcine parvovirus or Salmonella phage 28B. The results still give cause for some concern regarding the use of digested residue from biogasplants in agriculture.     

Diversity of spore‐forming bacteria in cattle manure,slaughterhouse waste and samples from biogas plants

Aims: As biowaste intended for biogas production can contain pathogenic micro‐organisms, the recommended treatment is pasteurization at 70°C for 60 min. This reduces pathogens such as Salmonella spp., whereas spore‐forming bacteria (Bacillus spp. and Clostridium spp.) survive. Most spore‐forming bacteria are harmless, but some can cause diseases such as blackleg, botulism and anthrax. In this study, the effect of the biogas process on Bacillus spp. and Clostridium spp. was investigated. Methods and Results: We analysed 97 faecal samples, 20 slaughterhouse waste samples and 60 samples collected at different stages in the biogas process. Bacillus spp. and Clostridium spp. were quantified and subcultured. The isolates were identified by biochemical methods and by 16S rRNA gene sequencing. Phylogenetic trees were constructed from the sequences obtained from isolates from the samples. Clostridium botulinum/Clostridium spp. and Clostridium sordellii were found both before and after pasteurization, but not after digestion (AD). Some of the isolated strains probably represented new members of the genera Clostridium and Bacillus. Conclusion: After digestion, the numbers of clostridia decreased, but none of the pathogenic bacteria did, whereas Bacillus spp. remained constant during the process. Significance and Impact of the Study: Biogas is gaining in importance as an energy source and because the residues are used as fertilizers, we needed to study the prevalence of pathogenic bacteria in such material.     

生物传感器应用于食源性致病菌检测研究进展

生物传感器技术是一种由生物、化学、物理、医学、电子技术等多种学科互相渗透形成起来的高新微量分析技术,具有选择性好、灵敏度高、分析速度快、成本低、能在复杂的体系中进行在线连续监测的特点.本文根据生物传感器的分子识别元件将生物传感器分为DNA传感器、免疫传感器、细胞传感器三大类,简要介绍各种生物传感器的原理及其在检测食源性致病菌方面的应用情况,并对未来生物传感器应用于实际检测进行了展望.     

Incompatible reactions between some plants and pathogenic bacteria

Incompatible combinations of plant and plant bacteria produce an incompatible reaction at different rates, producing, besides the typical hypersensitive reaction, also darkening, yellowing, and fading. Plants differ in their responsiveness to plant bacteria in terms of reaction rate. Study of incompatible reactions may differentiate the species and strains of plant bacteria if properly explored.     

Occurrence and survival of indicator/pathogenic bacteria in kusaya gravy

Coliform group bacteria, Staphylococcus aureus , salmonella and proteus were not detected in four samples of kusaya gravy, a kind of brine used for the production of special salt-dried fish in Japan. Vibrio parahaemolyticus at a level of 10¹/ml was presumptively detected only in one sample. When inoculated into the gravy at a level of 10⁷-10⁸/ml, none of these bacteria grew. Vibrio parahaemolyticus, Escherichia coli and Proteus morganii rapidly decreased in number and were not detectable after 5 d. Staphylococcus aureus numbers reduced only 1 log cycle after incubation for 7 d in the gravy. These results indicate the safety of the gravy with respect to the organisms.     

Survival of pathogenic bacteria during mesophilic anaerobic digestion of animal waste

The survival of pathogenic bacteria was investigated during the operation of a full-scale anaerobic digester which was fed daily and operated at 28°C. The digester had a mean hydraulic retention time of 24 d. The viable numbers of Escherichia coli, Salmonella typhimurium, Yersinia enterocolitica, Listeria monocytogenes and Campylobacter jejuni were reduced during mesophilic anaerobic digestion. Echerichia coli had the smallest mean viable numbers at each stage of the digestion process. Its mean T₉₀ value was 76.9 d. Yersinia enterocolitica was the least resistant to the anaerobic digester environment; its mean T₉₀ value was 18.2 d. Campylobacter jejuni was the most resistant bacterium; its mean T₉₀ value was 438.6 d. Regression analysis showed that there were no direct relationships between the slurry input and performance of the digester and the decline of pathogen numbers during the 140 d experimental period.     

A review of conventional detection and enumeration methods for pathogenic bacteria in food

With continued development of novel molecular-based technologies for rapid, high-throughput detection of foodborne pathogenic bacteria, the future of conventional microbiological methods such as viable cell enumeration, selective isolation of bacteria on commercial media, and immunoassays seems tenuous. In fact, a number of unique approaches and variations on existing techniques are currently on the market or are being implemented that offer ease of use, reliability, and low cost compared with molecular tools. Approaches that enhance recovery of sublethally injured bacteria, differentiation among species using fluorogenics or chromogenics, dry plate culturing, differentiation among bacteria of interest using biochemical profiling, enumeration using impedence technology, techniques to confirm the presence of target pathogens using immunological methods, and bioluminescence applications for hygiene monitoring are summarized here and discussed in relation to their specific advantages or disadvantages when implemented in a food microbiology setting.     

Long-term survival of pathogenic and sanitation indicator bacteria in experimental biowaste composts

For economic, agricultural, and environmental reasons, composting is frequently used for organic waste recycling. One approach to limiting the potential risk from bacterial food-borne illnesses is to ensure that soil amendments and organic fertilizers are disinfected. However, more knowledge concerning the microbiological safety of composted substrates other than sludge and manure is necessary. Experimental in-vessel biowaste composts were used to study the survival of seeded Listeria monocytogenes, Salmonella enterica subsp. enterica serotype Enteritidis, and Escherichia coli. Four organic waste mixtures, containing various proportions of paper and cardboard, fruits and vegetables, and green waste, were composted in laboratory reactors with forced aeration. The physicochemical and microbiological parameters were monitored for 12 weeks during composting. The survival of bacteria over a 3-month period at 25 degrees C was assessed with samples collected after different experimental composting times. Strain survival was also monitored in mature sterilized composts. Nonsterile composts did not support pathogen growth, but survival of seeded pathogens was observed. Salmonella serovar Enteritidis survived in all composts, and longer survival (3 months) was observed in mature composts (8 and 12 weeks of composting). Mature biowaste composts may support long-term survival of Salmonella serovar Enteritidis during storage at room temperature. E. coli and L. monocytogenes survival was observed only in 4-week-old composts and never in older composts. Proper composting may prevent long-term survival of E. coli and L. monocytogenes. These results suggest that like composted sewage sludge or manure, domestic waste composts may support pathogen survival. Survival was not related to the physicochemical characteristics of the composts.     

植物病原细菌毒性调控网络的研究进展

植物病原细菌通过复杂和精细的全局性调控网络来协调多个层面的毒性决定因子。在不同的植物病原细菌中,这些全局性的毒性调控网络控制着细菌的侵染策略、存活以及在面临寄主植物防卫系统的互作环境中实现成功侵染的病程。本文详细分析了植物病原细菌4个重要属(假单胞菌属、果胶杆菌属、黄单胞菌属和雷尔氏菌属)的模式病原菌主要的毒性调控系统,包括群体感应系统、双组分调控系统、转录激活调控子以及转录后、翻译后的调控机制。在此基础上,重点评价了一些模式菌株全局性毒性调控机制的异同点,总结了一些最新的研究进展,并绘制了精细的网络调控图。这些分析表明,虽然一些相同的调控系统控制着病原菌的毒性,但是在不同种以及种下的亚种或者致病变种中这些调控机制功能各异,对于病原菌全毒性的贡献也存在着明显的差异。     

Bioremediation of organic waste sites: A critical review of microbiological aspects

An overview is presented of the potential for bioremediation of a range of contaminated sites. Most of the compounds belong to groups that are widespread and are generally persistent or toxic. Although attention has been focused on microbiological aspects of their application, it is pointed out that a successful programme requires integrated input from geologists, engineers, chemists and microbiologists. It is emphasized that a protocol must be available for evaluating the success of the procedures that have been implemented. Attention is directed to critical issues, including partial degradation, formation of metabolites, and recalcitrance of specific components in complex mixtures. An attempt is made to discuss the basic aspects of the biodegradation of components specific to the various sites and to illustrate the outcome of experiments in bioremediation in laboratory-based, pilot-scale or full-scale field operations. Brief discussion is given of some less commonly perceived contaminants that may be present simultaneously.     

Valorization of digestates from urban or centralized biogas plants: a critical review

Reviews in Environmental Science and Bio/Technology - Direct landspreading of anaerobic digestates is the most common digestate management strategy. Nevertheless, digestate post-treatment can be...     

Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems

In this study, 60 samples of ice cubes produced at different levels (domestic, restaurant and industrial facilities), within a restricted geographical area, were investigated for their general microbiological characteristics through the analysis of populations other than enteric bacteria. Total mesophilic bacteria were in the range 1.01?×?10²–9.55?×?10³, 3.12?×?10²–6.31?×?10³ and 1.30?×?10²–3.99?×?10³?CFU/100 mL of thawed ice from domestic freezer (DF), stock boxes (SB) for self-production performed with ice machines in bars and pubs, and from sales packages (SP) of industrial productions, respectively. Some DF and SP samples were negative for the presence of total psychrotrophic bacteria, showing that there are no specific microbial groups associated with ice. Pseudomonads were found in the majority of ice samples analyzed. The levels of contamination of the ice samples were significantly different among the three ice cube production levels. The samples produced at domestic level and those collected from bars and pubs were characterised by the highest cell densities. The colonies representative for the different bacterial morphologies were randomly picked up from plates, purified to homogeneity and subjected to the phenotypic and genotypic characterisation. Fifty-two strains representing 31 species of eight bacterial genera were identified, with the most numerous groups included in Pseudomonas, Staphylococcus, Bacillus and Acinetobacter. A consistent percentage of the microorganisms identified from ice are known agents of human infections, and their presence indicate an environmental contamination. In order to evaluate the effectiveness of the ice cubes to transfer pathogenic agents to consumers, a bar consumption was simulated with different drink systems added with ice cubes artificially contaminated with the strains found at dominant levels (Acinetobacter lwoffii ICE100, Bacillus cereus ICE170, Pseudomonas putida ICE224 and Staphylococcus haemolyticus ICE182), and the results showed a consistent reduction of bacterial risk due to alcohol, CO₂, pH and antibacterial ingredients of vodka, whisky, Martini, peach tea, tonic water and coke.     

The effect of slurry storage and anaerobic digestion on survival of pathogenic bacteria

The decline in viable numbers of Salmonella typhimurium, Yersinia enterocolitica and Listeria monocytogenes in beef cattle slurry is temperature-dependent; they decline more rapidly at 17°C than at 4°C. Mesophilic anaerobic digestion caused an initial rapid decline in the viable numbers of Escherichia coli, Salm. typhimurium, Y. enterocolitica and L. monocytogenes. This was followed by a period in which the viable numbers were not reduced by 90%. The T₉₀ values of E. coli, Salm. typhimurium and Y. enterocolitica ranged from 0.7 to 0.9 d during batch digestion and 1.1 to 2.5 d during semi-continuous digestion. Listeria monocytogenes had a significantly higher mean T₉₀ value during semi-continuous digestion (35.7 d) than batch digestion (12.3 d). Anaerobic digestion had little effect in reducing the viable numbers of Campylobacter jejuni.