Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air

The microbial flora of naturally contaminated beef stored in air was similar to that frequently recorded for meat stored under gas permeable films. Compounds produced as a result of microbial growth were acetoin, diacetyl, 3-methyl-1-butanol, 2-methyl-1-propanol, ethyl esters of acetic, propionic, butyric, isovaleric and hexanoic acids, methane thiol, dimethylsulphide, dimethyl disulphide, 1-undecene and 1,4-undecadiene. The first four compounds, which are known end-products of Brochothrix thermosphacta metabolism, were consistently detected at earlier stages of storage than the others, all of which have been shown to be produced by Pseudomonas spp. A pattern of odour development consistent with the chemical changes was also observed.     

Evaluation of the growth of microorganisms on diaper absorbent materials

Summary Methods were developed to study the effects of absorbent materials from diapers on microbial survival, growth and toxic shock syndrome toxin-1 (TSST-1) production under specified in vitro conditions. Growth of representative skin and fecal flora organisms was equivalent in cultures in which materials from cotton cloth diapers, disposable diapers or disposable diapers containing absorbent gelling material were added as the sole carbon source. In urine used as an enrichment medium, growth of the test organisms in media containing material from the three diaper types was equivalent and no contribution to growth from the diaper material was detected. TSST-1 was not produced byStaphylococcus aureus under conditions in which urine was added to the diaper materials. Pathogenic strains of organisms purposefully introduced onto diapers failed to survive and the few microbial cells normally found in diaper material did not multiply when stored under conditions favorable to microbial growth. The data indicate that all three diaper types tested were the same with respect to growth and survival of representative skin and fecal organisms.     

Increased levels of markers of microbial exposure in homes with indoor storage of organic household waste

As part of environmental management policies in Europe, separate collection of organic household waste and nonorganic household waste has become increasingly common. As waste is often stored indoors, this policy might increase microbial exposure in the home environment. In this study we evaluated the association between indoor storage of organic waste and levels of microbial agents in house dust. The levels of bacterial endotoxins, mold beta(1-->3)-glucans, and fungal extracellular polysaccharides (EPS) of Aspergillus and Penicillium species were determined in house dust extracts as markers of microbial exposure. House dust samples were collected in 99 homes in The Netherlands selected on the basis of whether separated organic waste was present in the house. In homes in which separated organic waste was stored indoors for 1 week or more the levels of endotoxin, EPS, and glucan were 3.2-, 7.6-, and 4. 6-fold higher, respectively (all P < 0.05), on both living room and kitchen floors than the levels in homes in which only nonorganic residual waste was stored indoors. Increased levels of endotoxin and EPS were observed, 2.6- and 2.1-fold (P < 0.1), respectively, when separated organic waste was stored indoors for 1 week or less, whereas storage of nonseparated waste indoors had no effect on microbial agent levels (P > 0.2). The presence of textile floor covering was another major determinant of microbial levels (P < 0.05). Our results indicate that increased microbial contaminant levels in homes are associated with indoor storage of separated organic waste. These increased levels might increase the risk of bioaerosol-related respiratory symptoms in susceptible people.     

Increased Levels of Markers of Microbial Exposure in Homes with Indoor Storage of Organic Household Waste

As part of environmental management policies in Europe, separate collection of organic household waste and nonorganic household waste has become increasingly common. As waste is often stored indoors, this policy might increase microbial exposure in the home environment. In this study we evaluated the association between indoor storage of organic waste and levels of microbial agents in house dust. The levels of bacterial endotoxins, mold β(1→3)-glucans, and fungal extracullar polysaccharides (EPS) of Aspergillus and Penicillium species were determined in house dust extracts as markers of microbial exposure. House dust samples were collected in 99 homes in The Netherlands selected on the basis of whether separated organic waste was present in the house. In homes in which separated organic waste was stored indoors for 1 week or more the levels of endotoxin, EPS, and glucan were 3.2-, 7.6-, and 4.6-fold higher, respectively (all P < 0.05), on both living room and kitchen floors than the levels in homes in which only nonorganic residual waste was stored indoors. Increased levels of endotoxin and EPS were observed, 2.6- and 2.1-fold (P < 0.1), respectively, when separated organic waste was stored indoors for 1 week or less, whereas storage of nonseparated waste indoors had no effect on microbial agent levels (P > 0.2). The presence of textile floor covering was another major determinant of microbial levels (P < 0.05). Our results indicate that increased microbial contaminant levels in homes are associated with indoor storage of separated organic waste. These increased levels might increase the risk of bioaerosol-related respiratory symptoms in susceptible people.     

Mass production and storage of Vairimorpha necatrix (protozoa: Microsporida)

Mass production and storage methods were evaluated for maximization of spores of Vairimorpha necatrix, a promising protozoan for microbial control due to its virulence and prolificity in lepidopterous pests. In vivo spore production was at a maximum when 3rd instar Heliothis zea were exposed to 6.6 spores/mm² of artificial diet surface and reared for 15 days. Approximately 1.67 × 10¹⁰ spores/larva were produced, or ca. 1 × 10¹⁰ spores/larva after partial purification of the spores by homogenization of the larvae in water, filtration, and centrifugation. The spores were inactivated by relatively short exposures to several chemicals which were tested to counteract contamination of the diet surface by fungi in the spore inoculum. Spores of V. necatrix were stored at refrigerated and freezing temperatures for up to 2 years and bioassayed periodically with 2nd instar H. zea. Spores lost little infectivity after 23 months at 6°C if they were stored in a purified water suspension plus antibiotic, but they were noninfective after 18 months at 6°C if stored in host tissue. Storage at ?15°C caused little loss of infectivity whether the spores were stored in water and glycerine, in host tissue, or after lyophilization. The spores withstood lyophilization in host cadavers better than in purified water suspension. Samples of a dry V. necatrix-corn meal formulation, which was prepared for field efficacy tests and stored at ?15° and 6°C, were highly infective after 9 months. Large numbers of V. necatrix spores can thus be produced and later made available for microbial control field trials with little loss of infectivity.     

红枣贮藏期果面微生物功能多样性研究

摘要：【目的】了解果品微生物功能多样性信息,为红枣贮藏期贮藏病害的防控提供技术支撑,同时希望为果品果面微生物多样性的研究提供新的方法。【方法】采用Biolog方法研究了红枣贮藏期果品果面微生物群落结构功能多样性。【结果】红枣在不同贮藏时间内果面微生物群落的功能多样性差异很大,贮藏时间越长微生物越丰富,对不同碳源的利用程度越高;采用保鲜剂处理后红枣果面微生物群落的多样性、均匀度指数和AWCD 均显著低于未作任何处理的红枣果面微生物。四种不同处理的红枣果面微生物的特征碳源主要有六类：碳水化合物类、羧酸类、聚合     

Persistence of Salmonella typhimurium on Fabrics

The objective of this study was to determine the feasibility of using airborne T3 coliphage as a viral tracer in microbial aerosols. Although T3 coliphage was relatively stable when stored either at temperatures ranging from 21 to 37 C or in the frozen state at -20 C, there was a 2-log loss in infectivity when stored for 72 days at 4 C. Either agitation of stored coliphage suspensions held at 31 C or wide fluctuations in storage temperature produced an increased loss of infectivity. In the airborne state, freshly prepared coliphage and stored coliphage behaved similarly, with survival diminishing as the relative humidity (RH) was lowered. The greatest loss occurred during the first five min following aerosolization. The results showed that only under certain conditions of temperature and relative humidity can T3 coliphage be used as a satisfactory aerosol tracer.     

Survival of T3 Coliphage in Varied Extracellular Environments. I. Viability of the Coliphage During Storage and in Aerosols

The objective of this study was to determine the feasibility of using airborne T3 coliphage as a viral tracer in microbial aerosols. Although T3 coliphage was relatively stable when stored either at temperatures ranging from 21 to 37 C or in the frozen state at -20 C, there was a 2-log loss in infectivity when stored for 72 days at 4 C. Either agitation of stored coliphage suspensions held at 31 C or wide fluctuations in storage temperature produced an increased loss of infectivity. In the airborne state, freshly prepared coliphage and stored coliphage behaved similarly, with survival diminishing as the relative humidity (RH) was lowered. The greatest loss occurred during the first five min following aerosolization. The results showed that only under certain conditions of temperature and relative humidity can T3 coliphage be used as a satisfactory aerosol tracer.     

Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish

The incidence of histamine- or tyramine-producing lactic acid bacteria was examined in several products of vacuum-packed sugar-salted fish (salmon, halibut, mackerel). No histamine-producing isolates were observed, whereas the majority of tyramine-producing isolates were identified as Carnobacterium spp. These organisms were shown to be important members of the microbial flora during storage of vacuum-packed sugar-salted salmon at 5°C. The amount of tyramine produced was reduced by lowering the temperature from 9°C to 4°C for all of five strains of carnobacteria or lactobacilli. The majority of tyramine was produced during the exponential growth phase for Carnobacterium piscicola N 5 and Lactobacillus viridescens N 69. The ability of these bacteria to produce tyramine may be used as an index of microbial quality/acceptability of stored vacuum-packed sugar-salted fish.     

Aflatoxin Production in Meats. I. Stored Meats

Aflatoxins were produced on fresh beef (in which bacterial spoilage was delayed with antibiotics), ham, and bacon inoculated with toxinogenic fungi and stored at 15, 20 and 30 C. Meats stored at 10 C were spoiled by bacteria and yeast before detectable levels of aflatoxins were produced. High levels of aflatoxins were formed in meats stored at 20 C; one sample supported the production of 630 mug of aflatoxins per g of meat, the major portion (580 mug) of which was aflatoxin G(1). Meats stored below 30 C developed higher levels of aflatoxin G(1) than B(1), but at 30 C Aspergillus flavus produced equal amounts of B(1) and G(1), whereas A. parasiticus continued to produce more G(1) than B(1).     

Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

AIMS: This study aimed to determine the combined effect of packaging (air, modified atmosphere) with or without the addition of essential oil not only on the selection of microbial association of meat but also to determine any significant difference in microbial metabolites produced from the prevailing bacteria. METHODS AND RESULTS: Samples of minced meat were mixed with different concentration of oregano essential oil (0, 0.05, 0.5 and 1% v/w) and packed under aerobic or with modified atmosphere (Mixed Gas Modified Atmosphere--MGMA, 40% CO2/30% N2/30% O2; or CO2 Modified Atmosphere--COMA, 100% CO2) and stored at 5 degrees C. In all packaging conditions, only concentrations of 0.5% and 1% oregano oil were effective. Inhibition was evident in the order air < MGMA < COMA. Oregano essential oil delayed glucose and lactate consumption aerobically as well as under MGMA. pH changes were also evident. Furthermore, proteolysis was significantly inhibited in aerobically stored samples, and so was the production of acetate under MAP. Similar results were obtained for the other organic acids eluted from HPLC column. CONCLUSIONS: Oregano essential oil delayed microbial growth and suppressed the final counts of the spoilage micro-organisms. It also caused a pronounced alteration in the physico-chemical properties of the minced meat. SIGNIFICANCE AND IMPACT OF THE STUDY: Microbial analysis alone as spoilage index may misrepresent the effect of a hurdle such as essential oils on spoilage.     

红枣贮藏期果面微生物对碳源的利用及主成分分析

Biolog方法就是微生物在利用碳源过程中产生的自由电子, 与四唑盐染料发生还原显色反应, 颜色的深浅可以反映微生物对碳源的利用程度。采用Biolog方法, 研究红枣贮藏期果面微生物对FF和ECO微孔板上碳源的利用情况, 进行主成分分析(Principal component analysis, PCA)。羧酸类、吐温类、碳水化合物、酯类、氨基酸类及胺类碳源是红枣贮藏期果面微生物群落在FF和ECO微孔板上利用的主要碳源。随着贮藏时间的延长, 红枣果面微生物对碳源的利用情况差异较大, 用保鲜剂处理过的红枣果面微生物对碳源的利用远远低于未处理的红枣果面微生物, 而且贮藏时间越长, 果面微生物对碳源的利用程度越高。利用ECO微孔板上31种碳源作PCA, 第一主成分特征值的贡献率为78.54%, 第二主成分特征值的贡献率为19.06%。     

Characteristics of aerobic,solid substrate fermentation of swine waste-corn mixtures

Summary Aerobic fermentation of swine waste combined with corn produced differences in microbial and biochemical patterns dependent on use of fresh or stored excrement. Lactic acid fermentation and odor control resulted with either waste. Homofermentative lactic acid bacteria were present initially at 10⁷ organisms/dry g with stored waste-corn cultures and total microflora amounted to 10⁸ organisms/dry g. Fresh waste-corn fermentations initially yielded heterofermentative lactic acid bacteria at 10⁷ organisms/dry g and total viable population was 10⁹ organisms/dry g. These respective groups of lactic acid bacteria dominated from 12 through 144 h in cultures with either waste, and acid production (0.2 meq/dry g) decreased pH by 2 units to 4.5. The major acid component with stored waste-corn was lactic acid, whereas fresh waste-corn fermentation produced both lactic and homologous fatty acids from acetic through valeric acid. Coliform bacteria present initially at 10⁵ organisms/dry g in stored waste-corn cultures were not detected after 36 h; coliform bacteria in fresh waste-corn fermentations persisted at 10⁶ organisms/dry g. A silage-like fermentation product resulted which may have use in animal feed formulations.     

Investigations of the effectiveness of detergent washing, drying and chemical disinfection on contamination of cleaning cloths

Detergent washing, drying and chemical disinfection for decontamination of cleaning cloths was investigated with cloths contaminated by use in the domestic environment. Detergent washing produced only limited reductions in microbial contamination and cloths then stored at room temperature for 24 h showed increases in contamination due to multiplication of residual survivors. For effective and consistent decontamination of cloths, detergent washing followed by drying at 80 degrees C for 2 h was required. Hypochlorite and phenolic disinfectants produced significant reductions in contamination, but chemical disinfection may be unreliable where cloths are heavily contaminated.     

Effects of storage on microbial loads of two commercially important shellfish species, Crassostrea virginica and Mercenaria campechiensis.

The effects of storage on the microbial load in two commercially important species of shellfish were examined. Oysters (Crassostrea virginica) were stored as shellstock, shucked meats, and fully processed meats at four temperatures for up to 21 days, and clams (Mercenaria campechiensis) were stored only as shellstock. The concentrations of most microbiological groups of organisms increased with the duration and temperature of storage in both shellfish species, although the increases were significantly lower in claims. Concentrations of Vibrio cholerae rose by approximately 1 log in oysters stored as shellstock after 7 days at 2 degrees C, and Lac+ vibrios increased 2 logs at 8 degrees C. Total counts of bacteria, fungi, coliforms, fecal streptococci, Aeromonas hydrophila, and clostridia were significantly higher in shucked oysters than in those stored as shellstock. Fecal coliforms were statistically the same, but V. cholerae, Vibrio parahaemolyticus, and the Lac+ vibrios were higher in oysters stored as shellstock. The concentrations of all microbial groups were higher in fully processed oysters than in shucked meats, with the exception of the vibrios, which showed no significant difference among the treatments. The results showed that although traditional methods of storing shellfish resulted in an overall increase in the microbial load, vibrio levels increased only in oysters stored as shellstock. Although fecal coliform and total bacterial counts did not correlate with those for vibrios in fresh oysters, strong correlations were observed in oysters stored for 7 days, suggesting that these indicators may be useful in monitoring oyster quality when meats are stored for a limited time as shellstock.     

Investigations of the effectiveness of detergent washing, drying and chemical disinfection on contamination of cleaning cloths

Detergent washing, drying and chemical disinfection for decontamination of cleaning cloths was investigated with cloths contaminated by use in the domestic environment. Detergent washing produced only limited reductions in microbial contamination and cloths then stored at room temperature for 24 h showed increases in contamination due to multiplication of residual survivors. For effective and consistent decontamination of cloths, detergent washing followed by drying at 80°C for 2h was required. Hypochlorite and phenolic disinfectants produced significant reductions in contamination, but chemical disinfection may be unreliable where cloths are heavily contaminated.     

Effects of storage on microbial loads of two commercially important shellfish species, Crassostrea virginica and Mercenaria campechiensis

The effects of storage on the microbial load in two commercially important species of shellfish were examined. Oysters (Crassostrea virginica) were stored as shellstock, shucked meats, and fully processed meats at four temperatures for up to 21 days, and clams (Mercenaria campechiensis) were stored only as shellstock. The concentrations of most microbiological groups of organisms increased with the duration and temperature of storage in both shellfish species, although the increases were significantly lower in claims. Concentrations of Vibrio cholerae rose by approximately 1 log in oysters stored as shellstock after 7 days at 2 degrees C, and Lac+ vibrios increased 2 logs at 8 degrees C. Total counts of bacteria, fungi, coliforms, fecal streptococci, Aeromonas hydrophila, and clostridia were significantly higher in shucked oysters than in those stored as shellstock. Fecal coliforms were statistically the same, but V. cholerae, Vibrio parahaemolyticus, and the Lac+ vibrios were higher in oysters stored as shellstock. The concentrations of all microbial groups were higher in fully processed oysters than in shucked meats, with the exception of the vibrios, which showed no significant difference among the treatments. The results showed that although traditional methods of storing shellfish resulted in an overall increase in the microbial load, vibrio levels increased only in oysters stored as shellstock. Although fecal coliform and total bacterial counts did not correlate with those for vibrios in fresh oysters, strong correlations were observed in oysters stored for 7 days, suggesting that these indicators may be useful in monitoring oyster quality when meats are stored for a limited time as shellstock.     

Hive‐stored pollen of honey bees: many lines of evidence are consistent with pollen preservation,not nutrient conversion

Honey bee hives are filled with stored pollen, honey, plant resins and wax, all antimicrobial to differing degrees. Stored pollen is the nutritionally rich currency used for colony growth and consists of 40–50% simple sugars. Many studies speculate that prior to consumption by bees, stored pollen undergoes long‐term nutrient conversion, becoming more nutritious ‘bee bread’ as microbes predigest the pollen. We quantified both structural and functional aspects associated with this hypothesis using behavioural assays, bacterial plate counts, microscopy and 454 amplicon sequencing of the 16S rRNA gene from both newly collected and hive‐stored pollen. We found that bees preferentially consume fresh pollen stored for <3 days. Newly collected pollen contained few bacteria, values which decreased significantly as pollen were stored >96 h. The estimated microbe to pollen grain surface area ratio was 1:1 000 000 indicating a negligible effect of microbial metabolism on hive‐stored pollen. Consistent with these findings, hive‐stored pollen grains did not appear compromised according to microscopy. Based on year round 454 amplicon sequencing, bacterial communities of newly collected and hive‐stored pollen did not differ, indicating the lack of an emergent microbial community co‐evolved to digest stored pollen. In accord with previous culturing and 16S cloning, acid resistant and osmotolerant bacteria like Lactobacillus kunkeei were found in greatest abundance in stored pollen, consistent with the harsh character of this microenvironment. We conclude that stored pollen is not evolved for microbially mediated nutrient conversion, but is a preservative environment due primarily to added honey, nectar, bee secretions and properties of pollen itself.     

Effect of topsoil storage on microbial activity,primary production and decomposition potential

Summary The effects of disturbing (cultivating) and stockpiling prairie grassland topsoil on microbial activity, microbial biomass C, plant production and decomposition potentials were studied by measuring CO₂ efflux from unamended and glucose amended soil in the laboratory and by conducting a pot and litter bag study in the greenhouse. Stockpiling appeared to have very little effect on soil respiratory activity, but did reduce the microbial biomass C levels. Throughout the 3 year study the microbial biomass C in the surface soil of the stockpile was less than that in the undisturbed soil, while the biomass C in soil at the bottom of the stockpile was at no time significantly different from that in the undisturbed soil. The reduction in microbial biomass C in the surface soil immediately after stockpiling was attributed to a decrease in the soil organic C levels caused by a slight dilution of the topsoil with subsurface mineral soil, and the exposure of the stockpile surface to extreme environmental conditions. Soils from all depths of the stockpile responded more slowly to the addition of glucose than soil from the undisturbed and cultivated treatments even when no differences in biomass were detected between the undisturbed and stockpiled soils. It is postulated that the rapidity with which the soil microbial biomass responds to glucose additions may be a sensitive indicator of stress on the soil biological components. The reduction in biomass after storage for 1 year had no adverse effects on the decomposition or primary production potential of the stored soil. Rather, shoot production by fall rye was stimulated in the stored topsoil, presumably a result of better N nutrition.     

Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2 degrees C

Exogenous lipase and phospholipase A2 added to ground pork released free fatty acids (FFA) and reduced lipid oxidation as indicated by TBA values during storage at 2 degrees C. Bovine serum albumin (BSA) added to ground pork to bind FFA accelerated lipid oxidation. Both lipase and phospholipase-producing bacteria increased in numbers, and pseudomonads that produced lipase and phospholipase became the predominant bacteria growing in pork stored at 2 degrees C. The TBA values of ground pork, which were exposed to the growth of natural microbial flora, were reduced up to 84% during storage at 2 degrees C for 16 d. Pseudomonasfragi K1 inoculated into sterilized ground pork reduced TBA values and oxidation volatiles including saturated aldehydes, unsaturated aldehydes, alcohols and ketones.