Determination of trichothecenes, zearalenone and zearalenols in commercially available corn-based foods in Spain

Among the main Spanish commercially available trademarks, we have selected a total of 25 samples of corn-based foods, which have the highest consume rate, to carry out the analysis of deoxynivalenol (DON), T-2 toxin, zearalenone (ZEA) and zearalenols (ZOL). The contents of mycotoxins were determined by gas chromatography with flame ionization detection, and those of ZEA were confirmed by HPLC with fluorescence detection. Of the 25 analyzed samples, the incidence of DON, ZEA and alfa-ZOL was 68, 44 and 24%, respectively; levels detected ranged from 29-195, 34-216, and 36-71 microg/kg, respectively. T-2 toxin was only detected in one sample (<50 microg/kg). Beta-ZOL was not present in excess of the detection limit in the investigated samples. The results suggest a risk for consumers of corn products and the need to monitor the final products before consumption. This is the first report in Spain on natural contamination with these mycotoxins in corn-based foods.     

A fluorimetric assay for available lysine in proteins

A two-dimensional fingerprinting gel system that provides sensitive analyses with high resolution of T1-resistant oligonucleotides of large RNA molecules is described. Unique oligonucleotides less than 30 bases in length are recovered quantitatively while longer oligonucleotides are recovered in very large (～90%) yields by active transfer of the fingerprint to DEAE paper. After elution of the oligonucleotides from DEAE paper, secondary analysis is performed by digestion of oligonucleotides with pancreatic RNase and separation of the products by high-voltage electrophoresis on polyethyleneimine cellulose. The complete analysis of up to 40 oligonucleotides can be accomplished within 4 days.     

Incidence of toxigenic vibrios in foods available in Taiwan

A total of 1088 vibrios and related species were isolated from seafood and aquacultured foods available in Taiwan. They were identified as Vibrio alginolyticus, V. cholerae, V. fluvialis I, V. fluvialis II, V. parahaemolyticus, V. mimicus, Aeromonas caviae, A. hydrophila, A. sobria and other species. Incidence of these Vibrio and Aeromonas species in these foods was high. Vibrio parahaemolyticus was frequently found in seawater and in foods of freshwater origin. The Vibrio isolates were examined for enzymatic and toxigenic activities. Most of them showed strong lipase or protease activities. Haemolytic activities of V. cholerae, V. fluvialis I and V. fluvialis II isolates were mostly strong. About 49% showed cytotoxic activity and 5% cytotonic activity in Chinese hamster ovary cell culture assay. Nevertheless, only three non-1 V. cholerae (2.07%) and two V. parahaemolyticus isolates (1.65%) produced cholera toxin and thermostable direct haemolysin activity, respectively. Various toxigenic vibrios may be important food-borne pathogens in this region because of their high incidence in foods.     

Incidence of toxigenic vibrios in foods available in Taiwan.

A total of 1088 vibrios and related species were isolated from seafood and aquacultured foods available in Taiwan. They were identified as Vibrio alginolyticus, V. cholerae, V. fluvialis I, V. fluvialis II, V. parahaemolyticus, V. mimicus, Aeromonas caviae, A. hydrophila, A. sobria and other species. Incidence of these Vibrio and Aeromonas species in these foods was high. Vibrio parahaemolyticus was frequently found in seawater and in foods of freshwater origin. The Vibrio isolates were examined for enzymatic and toxigenic activities. Most of them showed strong lipase or protease activities. Haemolytic activities of V. cholerae, V. fluvialis I and V. fluvialis II isolates were mostly strong. About 49% showed cytotoxic activity and 5% cytotonic activity in Chinese hamster ovary cell culture assay. Nevertheless, only three non-O1 V. cholerae (2.07%) and two V. parahaemolyticus isolates (1.65%) produced cholera toxin and thermostable direct haemolysin activity, respectively. Various toxigenic vibrios may be important food-borne pathogens in this region because of their high incidence in foods.     

Determination of isotope distribution in labeled lysine

A method is described for the degradation of ¹⁴C-labeled lysine with determination of radioactivity in the individual C atoms. The method depends on permanganate oxidation of lysine to give δ-aminopentanoic acid, γ-aminobutyric acid, β-alanine, and glycine, and on ninhydrin decarboxylation of glycine. The method will be equally useful for determining the distribution of ¹⁵N and ³H in lysine.     

Incidence and characterization of Listeria monocytogenes in foods available in Taiwan.

A variety of foods were examined for the incidence of Listeria monocytogenes, and the bacterial isolates were further characterized. L. monocytogenes was selected on LiCl-phenylethanol-moxalactam agar after enrichments and identified by several biochemical, mobility, and CAMP tests. L. monocytogenes was isolated from 58.8% of pork samples, 50% of chicken carcasses, 38% of turkey parts, 34% of frozen semiready foods, 24% of beef steaks, 12.2% of vegetables, 10.5% of seafoods, and 4.4% of frozen dim sum but was not found in the Chinese pickles and fermented milks. Isolates from seafoods, turkey parts, and beef samples had higher hemolytic activity than those from other samples. The isolates were highly susceptible to ampicillin, cephalothin, chloramphenicol, erythromycin, gentamicin, kanamycin, neomycin, novobiocin, penicillin, and streptomycin. About 14.5% of the isolates were resistant to methicillin, and 14.5% were resistant to tetracycline. The majority of the isolates from turkey parts and beef steaks were serotype 1, and those from chicken and pork samples were serotype 4 and others. Hemolytic activity, methicillin susceptibility, and serotype distribution of the isolates from domestic and imported food samples were significantly different. The results suggest the presence of food- or geography-specific L. monocytogenes strains.     

A comparison of three methods for the determination of available lysine in barley

The protein quality of barley was determined by the measurement of the protein efficiency ratio (PER). Available lysine in the same samples was determined chemically and by microbiological assay, and relationships were obtained between PER and either total or available lysine content.In the PER test, groundnut meal was found to be a suitable protein supplement to barley for the purpose of detecting differences in the protein quality of barley. The method was sufficiently sensitive to detect a reduction in protein quality of one variety as a result of micronization. Available lysine values obtained by the modified Tetrahymena method were significantly correlated (r = 0.99) with PER values; there was no significant correlation between total lysine content and the PER value.The available lysine values measured by the two chemical methods were higher than the Tetrahymena values. The Silcock method gave results better correlated (r = 0.93) with the Tetrahymena values than did the Carpenter method (r = 0.82). The results of chemical methods were not significantly related with PER values, but the methods ranked the barleys in an order similar to that obtained with the PER and Tetrahymena tests.     

The determination of available lysine in barley using Tetrahymena pyriformis W.

Attempts to use the microbiological procedure based on growth of Tetrahymena for the assay of available lysine in barley led to several technical problems. These were mainly due to interference by carbohydrate with the measurement of the growth response of the organism, either by cell counting or by optical density.The assay was modified to suit the measurement of available lysine in barley grains. Fine grinding of samples, predigestion with papain and selection of appropriate N-concentrations in the medium were found to be key factors in adapting the technique for barley.The availability of lysine in barley, as assessed by the modified technique was found to range from 62 to 73%. Heating and micronization of barley grains reduced availability to 54 and 51%, respectively.     

Use of [14C]lysine to detect microbial contamination in liquid foods.

A radiometric method for microbiological control in food industries is suggested. This method, based on the labeling of cells by [14C]lysine, was tested by using nine species of yeast and two species of bacteria.     

Use of [14C]lysine to detect microbial contamination in liquid foods.

A radiometric method for microbiological control in food industries is suggested. This method, based on the labeling of cells by [14C]lysine, was tested by using nine species of yeast and two species of bacteria.     

Determination of the enzymatic activity of lysine amidase

A technique is proposed for determining lysinamidase and aminolactamase activities of lysinamidase (EC 3.5.1.n.). It is based on spectrophotometric measurement of the optical density decrease of the substrate solution at 227 nm. For cyclic lysinamide L-alpha-amino-epsilon-caprolactam epsilon 227 M = 151 M-1.cm-1, for linear lysinamide epsilon 227 M = 73 M-1.cm-1, and for lysine epsilon 227 M = 5 M-1.cm-1. The technique is simple and requires no additional reagents.     

A colorimetric enzyme assay using Escherichia coli to determine nutritionally available lysine in biological materials

A novel bacterial method is described for determining nutritionally available lysine in protein foods with a lysine auxotroph of Escherichia coli (strain M2626). Lysine-dependent synthesis of the induced enzyme bT-galactosidase is determined by a colorimetric method. With this approach sensitivity is increased ca 100-fold and assay time decreased to ca 2 h. The improved procedure was applied to the assay of lysine present as the free amino acid or in small peptides, and after enzymic pre-digestion in vitro with a mixture of pronase and intestinal peptidases, to pure proteins and a variety of feed meals and rice cultivars. In addition, heat treatment of complex samples was shown to lower their content of available lysine, as judged by the decreased nutritional response of the E.coli strain.     

A modified method for determining available lysine in protein recovered from heat treated potato juice

A dialysis pretreatment to remove low molecular weight interfering compounds from potato protein water prior to measuring its lysine availability is described. After dialysis the ?-trinitrophenyl-l-lysine showed excellent correlation with the magnitude of heat treatment the protein water received. Conversely, analysis of the same sample without pretreatment yielded erratic results.     

Social exploitation of intermittently available foods and the social reinstatement of food preference

To determine whether Norway rats, Rattus norvegicus, could use socially acquired information to track recurrences of an intermittently available food (experiment 1), we allowed observer rats to interact every 2-3 days with demonstrator rats fed one of two diets, then determined the amount of each diet eaten by observers. We found that observer rats showed repeated significant increases in their preferences for foods their respective demonstrators had eaten. Because social interactions repeatedly enhanced preference for a food, we reasoned that after the socially induced food preference of an animal (A1) had waned, that preference might be reinstated in A1 by interaction with a conspecific (A2) in whom A1 had previously induced a preference for the food. In experiment 2, we demonstrated such social reinstatement of a food preference. Copyright 2000 The Association for the Study of Animal Behaviour.     

Comparison of commercially available kits with standard methods for detection of Salmonella strains in foods.

Six commercial kits were compared with the U.S. Food and Drug Administration (USFDA) method and the Japanese standard method for Salmonella isolation in foods. When only Salmonella serovars were tested, many of the methods performed well; however, when foods were artificially inoculated, only the USFDA method and immunomagnetic separation coupled with the xylose-lysine-brilliant green agar method (MS-XLBG) could positively detect Salmonella serovars. All seven wild-type Salmonella serovars were detected by the USFDA method, and the MS-XLBG method detected salmonellae from six samples.