Microbiological profile and potential hazards associated with imported and local brands of tomato paste in Nigeria

Cans of three tomato paste brands (two of which are imported and one produced locally) showing defective or normal appearance were purchased from various retail outlets and analysed for microbial composition and pH values. Substantially higher total viable counts were observed in samples from defective cans but the lowest population was found in the local brand. Ratio of mesophilic to thermophilic micro-organisms increased in samples obtained from cans showing visible defects. Anaerobic spore counts were higher than the aerobic population in both normal and defective cans, but the counts varied with the brands. Four dominant bacterial genera ( Bacillus , Clostridium , Lactobacillus and Leuconostoc ) were isolated from the samples with the greater proportion being spore-formers. Percentage occurrence of Clostridium thermosaccharolyticum was appreciably higher in samples from defective cans while a preponderance of Lactobacillus occurred in samples from normal cans. Of the moulds isolated, Absidia and Aspergillus fumigatus showed a higher percentage in defective cans. pH values higher than the critical safe level of 4·6 were found in cans with visible defects and greater microbial diversity with higher microbial load was more often associated with these samples. Imported brands showed more undesirable microbial quality and pH values, making them potentially hazardous.     

Low-Temperature Irradiation of Beef and Methods for Evaluation of a Radappertization Process

An inoculated, irradiated beef pack (1,240 cans) study was conducted for the determination of microbiological safety for unrestricted human consumption. Each can contained a mixture of 10⁶ spores of each of 10 strains of Clostridium botulinum (5 type A and 5 type B), or a total of 10⁷ spores/can. The cans were irradiated to various doses (100 cans/dose) with ⁶⁰Co gamma rays at -30 ± 10 C, incubated at 30 ± 2 C for 6 months, and examined for swelling, toxicity, and recoverable botulinal cells. The minimal experimental sterilizing dose based on nonswollen, nontoxic sterile cans was 2.2 < experimental sterilizing dose ≤ 2.6 Mrad. Using recoverable cells as the most stringent criterion of spoilage, and assuming the conventional simple exponential (without an initial shoulder) rate of spore kill, the “12D” dose was 3.7 Mrad when estimated on the basis of a mixture of 10 strains totaling 10⁷ spores/can, and 4.3 Mrad if it is assumed that each can of beef contained 10⁶ spores of a single most resistant strain and all of these spores were of identical resistances. However, an analysis of the data by extreme value statistics indicated with 90% confidence that the spore death rate was not a simple exponential but might be a shifted exponential (with an initial shoulder), Weibull, lognormal, or normal, with a “12D” equivalent of about 3.0 Mrad regardless of the initial spore density per can. There was an apparent antagonism between the irradiated type A and B strains in the cans. Some of the cans contained type B toxin but did not include type B viable cells. Other cans had a mixture of type A and B toxins, but a large number of these cans did not yield recoverable type B cells. However, type A viable cells could always be demonstrated in those cans containing type A toxin.     

Radiation Sterilization of Prototype Military Foods: II. Cured Ham

Ten lots of diced cured ham, packed in cans, were inoculated with approximately 10(6)Clostridium botulinum spores per can. Each lot was seeded with a different strain (five type A and five type B strains). All cans were irradiated to various dose levels with Co(60). Evidence provided by swelling, toxicity, and recoverable C. botulinum with 6,350 cans demonstrated that: (i) 4.5 Mrad was more than adequate as a sterilization dose; (ii) the minimal experimental sterilizing dose (ESD) based on nonswollen nontoxic endpoints was 2.0 < ESD 相似文献   

Cryogenic gamma irradiation of prototype pork and chicken and antagonistic effect between Clostridium botulinum types A and B.

Inoculated, irradiated pork (2,300 cans) and chicken (2,000 cans) pack studies were performed to establish the 12D dose for these foods. Each can was inoculated with a mixture of 10(6) spores of each of 10 strains of Clostridium botulinum (five type A and five type B), or a total of 10(7) spores. The cans received a series of increasing doses of gamma rays (60Co) at -30 +/- 10 degrees C; they were incubated for 6 months at 30 +/- 2 degrees C and examined for swelling, toxicity, and recoverable botulinal cells. The highest rate of swelling for both foods occurred within the first week of incubation, and maximum swelling was observed within 4 to 5 weeks. The minimal experimental sterilizing dose (ESD) based on flat, nontoxic sterile cans was 3.0 less than ESD less than or equal to 3.2 Mrad for pork and 4.0 less than ESD less than or equal to 4.2 Mrad for chicken. An analysis of the partial spoilage data by extreme-value statistics indicated with 90% confidence that the rate of spore death in the two foods was not a normal distribution, but appeared to favor a shifted exponential function. Based on the latter distribution, and assuming one most resistant strain in the mixture of 10 used, the 12D dose computed to 4.37 Mrad, with a shoulder of 0.11 Mrad, for pork and to 4.27 Mrad, with a shoulder of 0.51 Mrad, for chicken. An assumption that there were two or more most resistant strains in the inoculum progressively lowered the 12D dose. There was an apparent antagonism between the irradiated type A and B viable strains in the two foods. Cans with type B cells and toxin predominated over cans with type A cells and toxin, but cans with a mixture of type A and B toxins predominated over cans with a mixture of Type A and B cells. At the highest sublethal doses, only type A cells survived in pork, but in chicken there was a least one type B strain that was at least as resistant as type A strains.     

Cryogenic gamma irradiation of prototype pork and chicken and antagonistic effect between Clostridium botulinum types A and B.

Inoculated, irradiated pork (2,300 cans) and chicken (2,000 cans) pack studies were performed to establish the 12D dose for these foods. Each can was inoculated with a mixture of 10(6) spores of each of 10 strains of Clostridium botulinum (five type A and five type B), or a total of 10(7) spores. The cans received a series of increasing doses of gamma rays (60Co) at -30 +/- 10 degrees C; they were incubated for 6 months at 30 +/- 2 degrees C and examined for swelling, toxicity, and recoverable botulinal cells. The highest rate of swelling for both foods occurred within the first week of incubation, and maximum swelling was observed within 4 to 5 weeks. The minimal experimental sterilizing dose (ESD) based on flat, nontoxic sterile cans was 3.0 less than ESD less than or equal to 3.2 Mrad for pork and 4.0 less than ESD less than or equal to 4.2 Mrad for chicken. An analysis of the partial spoilage data by extreme-value statistics indicated with 90% confidence that the rate of spore death in the two foods was not a normal distribution, but appeared to favor a shifted exponential function. Based on the latter distribution, and assuming one most resistant strain in the mixture of 10 used, the 12D dose computed to 4.37 Mrad, with a shoulder of 0.11 Mrad, for pork and to 4.27 Mrad, with a shoulder of 0.51 Mrad, for chicken. An assumption that there were two or more most resistant strains in the inoculum progressively lowered the 12D dose. There was an apparent antagonism between the irradiated type A and B viable strains in the two foods. Cans with type B cells and toxin predominated over cans with type A cells and toxin, but cans with a mixture of type A and B toxins predominated over cans with a mixture of Type A and B cells. At the highest sublethal doses, only type A cells survived in pork, but in chicken there was a least one type B strain that was at least as resistant as type A strains.     

Effect of Temperature of Liquid Nitrogen on Radiation Resistance of Spores of Clostridium botulinum

An apparatus consisting of a Dewar flask and a relay system controlling the flow of liquid nitrogen permitted the irradiation of samples in tin cans or Pyrex tubes at temperatures ranging from 0 ± 1.5 C to -194 ± 2 C. An inoculated pack comprising 320 cans of ground beef containing 5 × 10⁴ spores of Clostridium botulinum 33A per can (10 cans per radiation dose) was irradiated with Co⁶⁰ at 0 and -196 C. Incubation was carried out at 30 C for 6 months. Approximately 0.9 Mrad more radiation was required to inactivate the spores at -196 C than at 0 C. Cans irradiated at -196 C showed partial spoilage at 3.6 Mrad and no spoilage at 3.9 Mrad; the corresponding spoilage-no spoilage doses at 0 C were 2.7 and 3.0, respectively. The majority of positive cans swelled in 2 to 14 days; occasional swelling occurred as late as 20 days. At progressively higher doses, swelling was delayed proportionally to the radiation dose received. The remaining nonswollen cans had no toxin after 6 months of storage, although occasional cans contained very low numbers of viable spores comprising on the average 0.1% of the original spore inoculum. The D₁₀ values in phosphate buffer were 0.290 Mrad for 0 C and 0.396 Mrad for -196 C; in ground beef, the corresponding D₁₀ values were 0.463 Mrad and 0.680 Mrad, respectively. These D₁₀ values indicate that the lethal effect of γ rays decreased at -196 C as compared with 0 C by 13.5% in phosphate buffer, and by 47% in ground beef.     

Thermophilic Aerobacillus from Banana Purée

Bacillus licheniformis was isolated from spoiled cans of banana purée. The isolate proved to be a thermophilic gas former which causes soft swell in cans of nonacidic food. Thermal resistance of the spores was examined. Heat treatment for at least 90 to 100 sec at 230 F was found necessary to assure commercial sterility of canned banana purée at pH 4.5.     

Formation of active oxygen species and lipid peroxidation induced by hypochlorite.

Hypochlorite or its acid, hypochlorous acid, may exert both beneficial and toxic effects in vivo. In order to understand the role and action of hypochlorite, the formation of active oxygen species and its kinetics were studied in the reactions of hypochlorite with peroxides and amino acids. It was found that tert-butyl hydroperoxide and methyl linoleate hydroperoxide reacted with hypochlorite to give peroxyl and/or alkoxyl radicals with little formation of singlet oxygen in contrast to hydrogen peroxide, which gave singlet oxygen exclusively. Amino acids and ascorbate reacted with hypochlorite much faster than peroxides. Free radical-mediated lipid peroxidation of micelles and membranes in aqueous suspensions was induced by hypochlorite, the chain initiation being the decomposition of hydroperoxides by hypochlorite. It was suppressed efficiently by ebselen which reduced hydroperoxides and by alpha-tocopherol, which broke chain propagation, but less effectively by hydrophilic antioxidants present in the aqueous phase. Cysteine suppressed the oxidation, but it was poorer antioxidant than alpha-tocopherol. Ascorbate also exerted moderate antioxidant capacity, but it acted as a synergist with alpha-tocopherol. Taken together, it was suggested that the primary target of hypochlorite must be sulfhydryl and amino groups in proteins and that the lipid peroxidation may proceed as the secondary reaction, which is induced by radicals generated from sulfenyl chlorides and chloramines.     

The recovery of poly(3-hydroxybutyrate) by using dispersions of sodium hypochlorite solution and chloroform

Summary To take advantage of both differential digestion by hypochlorite and solvent extraction, we used dispersions of sodium hypochlorite solution and chloroform in the recovery of microbial PHB. The treatment with hypochlorite alone caused such severe degradation and the molecular weight decreased drastically with increasing hypochlorite concentration. However, using the dispersion, the degradation of PHB was markedly diminished owing to theshielding effect of chloroform. In this case, we could obtain PHB of above 97% purity with a number average molecular weight of 1,000,000 comparable to the original molecular weight of 1,200,000.     

Radiation Sterilization of Prototype Military Foods. III. Pork Loin

Ten lots of pork loin, packed in cans, were inoculated with approximately 10(6)Clostridium botulinum spores per can. Each lot was seeded with a different strain; five type A and five type B strains were used. The pack comprised 5,690 cans, including controls, and contained about 10(9) spores per dose. The cans were irradiated with Co(60) in the range of 0 to 5.0 Mrad (0.5 Mrad increments) at 5 to 25 C, incubated for 6 months at 30 C, and examined for swelling, toxicity, and recoverable C. botulinum. The minimal experimental sterilizing dose (ESD) based on nonswollen, nontoxic, but nonsterile end points was 2.5 < ESD 相似文献   

Degradation of hypochlorite-damaged glucose-6-phosphate dehydrogenase by the 20S proteasome.

Glucose-6-phosphate dehydrogenase (G6PD) was treated with various concentrations of hypochlorite, which is produced by myeloperoxidase and is one of the most important oxidants during inflammatory processes. Inhibition of enzymatic activity, protein fragmentation, and proteolytic susceptibility toward the isolated 20S proteasome of G6PD were investigated. With rising hypochlorite concentrations, an increased proteasomal degradation of G6PD was measured. This occurred at higher hypochlorite concentrations than G6PD inactivation and at lower levels than G6PD fragmentation. The proteolytic activities of the 20S proteasome itself was determined by degradation of oxidized model proteins and cleavage of the synthetic proteasome substrate suc-LLVY-MCA. Proteasome activities remained intact at hypochlorite concentrations in which G6PD is maximally susceptible to proteasomal degradation. Only higher hypochlorite concentrations could decrease the proteolytic activities of the proteasome, which was accompanied by disintegration and fragmentation of the proteasome and proteasome subunits. Therefore, we conclude that the 20S proteasome can degrade proteins moderately damaged by hypochlorite and could contribute to an increased protein turnover in cells exposed to inflammatory stress.     

Bacteriological Survey of the Blue Crab Industry

During sanitation inspections of 46 crabmeat processing plants on the Atlantic and Gulf Coasts, 487 samples of whole crabs immediately after cooking, cooked crabs after cooling, backed or washed (or both) crab bodies and whole crab claws, as well as 1,506 retail units of finished product were collected and analyzed bacteriologically. The 1,506 retail units (1-lb [373.24-g] cans) included 518 cans of regular (special) meat, 487 cans of claw meat, and 501 cans of lump meat. Statistical analyses showed that crabmeat from plants in Mississippi, Louisiana, and Texas had higher counts in 19 of 24 cases for the four bacteriological indices than crabmeat from plants located along the Atlantic Coast and the Gulf Coast of Florida. Aerobic plate counts of retail units collected from a previous day's production were significantly higher than those collected on the day of inspection. Regular crabmeat had consistently higher aerobic plate counts than claw or lump meat. When the product was handled expeditiously under good sanitary conditions, the bacteriological results were significantly better than the results from plants operating under poor sanitary conditions. Crabmeat produced in plants operating under good sanitary conditions had the following bacteriological content: (i) coliform organisms average most-probable-number values (geometric) of less than 20 per g; (ii) no Escherichia coli; (iii) coagulase-positive staphylococci average most-probable-number values (geometric) of less than 30 per g in 93% of the plants; (iv) aerobic plate count average values (geometric) of less than 100,000 per g in 93% of the plants, with the counts from 85% of these plants below 50,000 per g.     

On a sporeforming bacterium causing the swelling of cans containing cured ham

Summary An investigation has been carried out on a type of spoilage of canned cured ham which is characterised by a swelling of the cans, whilst at the same time there are no evident symptoms of a putrefactive decomposition of the contents of the can. From these contents a facultative aerobic, thermophilic, sporeforming rod was isolated. Earlier investigators, notablyJensen and collaborators had undoubtedly also encountered this organism in their studies. These authors attempted to explain the swelling of the cans by assuming that under certain conditions the fermentation of sugar by the bacterium was deviated from its normal course so that carbon dioxide is formed in considerable quantities.In contrast hereto it has been shown that the bacterium in question is an actively denitrifying organism, and that the swelling of the cans is due to the formation of the gaseous products of denitrification, amongst which — next to carbon dioxide —nitrogen and nitrous oxide are always present and under certain conditions may prevail.     

Studies on reaction of glutathionylcobalamin with hypochlorite. Evidence of protective action of glutathionyl-ligand against corrin modification by hypochlorite

Glutathionylcobalamin (GSCbl), a tight complex of glutathione (GSH) with cobalamin(III), is readily oxidized to aquacobalamin by hypochlorite. Corrin macrocycle remains unmodified in the presence of threefold excess of hypochlorite, whereas aqua- and cyanocobalamins are partially transformed to chlorinated species under the same conditions. The suggested mechanism of reaction between GSCbl and hypochlorite involves subsequent oxidation of thiol and amino groups and dissociation of oxidized glutathione from Co(III)-ion.     

Radiation Sterilization of Bacon for Military Feeding

Sliced, cured bacon, packed in cans and seeded with 6 × 10⁵ spores per can of Clostridium botulinum strains 33A or 41B, or with 3 × 10⁶ spores per can of strains 36A, 12885A, 9B, or 53B, was irradiated to various dose levels with γ radiation. Evidence provided by swelling, toxicity, and recoverable C. botulinum with 2,200 inoculated, irradiated cans demonstrated that: (i) 4.5 Mrad were more than adequate as a sterilization dose; (ii) the experimental minimal sterilizing dose was 2.0 Mrad, and the theoretical 12-log reduction dose was 2.65 or 2.87 Mrad depending on the method of calculation; (iii) some spoilage occurred at dose levels below 2.0 Mrad; (iv) all visible spoilage of irradiated bacon was due to strains 33A and 12885A only, whose D values were, respectively, 0.141 and 0.177 Mrad based on spoilage data, and 0.221 and 0.188 Mrad, respectively, when based on recovery data; (v) toxic cans did not always result in swelling, nor did swollen cans always produce toxic spoilage; and (vi) viable C. botulinum can exist for at least 8 months in storage at 30 C without producing visible or toxic spoilage at doses below 2.0 Mrad.     

The effect of small amounts of sodium hypochlorite on the growth of Earl's "L" cells in suspension growth

Of several candidate disinfectants for use in tissue culture work, especially suspension cultures, sodium hypochlorite solution was selected to test its effect on growing cells. Metabolizing cells reduce, sodium hypochlorite oxidizes ; therefore NaOCl leakage into such systems must be neutralized with no untoward effects on the cells. Dilutions of routine disinfectant-grade sodium hypochlorite were tested against cell cultures. Those exposed to 15.62 to 31.25 ppm of NaOCl grew with no apparent cell damage.     

Sodium Hypochlorite Stress in Enterococcus faecalis: Influence of Antecedent Growth Conditions and Induced Proteins

Compared with exponential growing bacteria, carbohydrate-starved cells of Enterococcus faecalis exhibit a high level of resistance to sodium hypochlorite with maximal resistance observed in cultures entering stationary phase. Chloramphenicol treatment, at various stages of growing phase, does not abolish the hypochlorite resistance of starved cells. However, Enterococcus faecalis conditioned by low sodium hypochlorite concentrations does not develop tolerance towards a lethal dose of the disinfectant. Two-dimensional gel analysis shows that protein synthesis is drastically turned off by hypochlorite treatment, whereas synthesis of a few proteins is enhanced by a low concentration of this chemical agent. Received: 5 September 1996 / Accepted: 29 October 1996     

Sodium hypochlorite perturbation of a graywater treatment system

A novel graywater treatment system consisting of an aerated batch reactor and biomass-retaining ultrafiltration unit was evaluated for treatment of shipboard wastes. The focus of this study was to determine the resilience of the biomass recycle reactor to perturbations of sodium hypochlorite, the major component of bleach. A bench-scale reactor was perturbed with 50, 190, and 1000 mg L⁻¹ sodium hypochlorite and monitored for changes in respiration, substrate utilization, viable plate counts, fatty acid methyl ester profiles, and Biolog-GN patterns. Following the addition of hypochlorite, respiration and substrate utilization were not detected, and viable biomass decreased. Recovery times following perturbations were longer with higher concentrations of sodium hypochlorite. Community composition (determined by fatty acid methyl ester analysis) changed during the recovery from hypochlorite perturbations. However, more significant differences in community composition were noted between different perturbations and were a function of time. Irrespective of initial community composition, the reactor communities recovered from hypochlorite perturbations. Biolog patterns showed no notable change in the overall metabolic capacity of the community. The biomass recycle reactor’s resistance to sodium hypochlorite perturbations contributes to its usefulness in treatment of shipboard wastes. Journal of Industrial Microbiology & Biotechnology (2000) 24, 191–197. Received 28 July 1999/ Accepted in revised form 03 December 1999     

Rapid and visual detection for hypochlorite of an AIE enhanced fluorescence probe

In this paper, a new ‘turn‐on' fluorescence probe for the rapid, sensitive, and visual detection of hypochlorite is reported. The push–pull type trianiline–tricyanofuran‐based fluorescent probe was prepared using a condensation reaction between tricyanofuran and the thiophene–trianiline derivative that had high quantum yields and showed aggregation‐induced emission enhanced properties. Upon exposure to hypochlorite, prominent fluorescence enhancement of the probe was observed via the release of the fluorophore from the probe. The probe showed a ratiometric absorption change at 315 nm and 575 nm. Importantly, the probe showed an excellent detection limit for hypochlorite at 1.2 × 10^?7 M in solution and it was successfully applied for monitoring hypochlorite in waste water by test strip. This work reports a new fluorescence analytical sensing method for hypochlorite that has potential practical value in environmental monitoring and biological discrimination.