Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93 degrees C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, showing an increased measured heat resistance. Decimal reduction times for the heat-resistant spore fraction in rainbow trout medium were 255, 98, and 4.2 min at 75, 85, and 93 degrees C, respectively, and those in whitefish medium were 55 and 7.1 min at 81 and 90 degrees C, respectively. The z values were 10.4 degrees C in trout medium and 10.1 degrees C in whitefish medium. Commercial hot-smoking processes employed in five Finnish fish-smoking companies provided reduction in the numbers of spores of nonproteolytic C. botulinum of less than 10(3). An inoculated-pack study revealed that a time-temperature combination of 42 min at 85 degrees C (fish surface temperature) with >70% relative humidity (RH) prevented growth from 10(6) spores in vacuum-packaged hot-smoked rainbow trout fillets and whole whitefish stored for 5 weeks at 8 degrees C. In Finland it is recommended that hot-smoked fish be stored at or below 3 degrees C, further extending product safety. However, heating whitefish for 44 min at 85 degrees C with 10% RH resulted in growth and toxicity in 5 weeks at 8 degrees C. Moist heat thus enhanced spore thermal inactivation and is essential to an effective process. The sensory qualities of safely processed and more lightly processed whitefish were similar, while differences between the sensory qualities of safely processed and lightly processed rainbow trout were observed.     

Distribution of turbidity detection times produced by single cell-generated bacterial populations

The distributions of the times to turbidity for wells inoculated with single cells of Listeria innocua were determined in different environmental conditions (pH 4.5 to 7 and with 0.5% to 8% of NaCl at 30 degrees C). It was established by statistical analysis that the main source of the variability of the detection times, T, is the variability of individual lag times. A linear relation dev(T) approximately T was observed between the detection times and their standard deviation. At slow growth, other sources of variability became increasingly significant.     

Field tests of environmentally friendly malathion replacements to suppress wild Mediterranean fruit fly (Diptera: Tephritidae) populations

This article reports a large-scale field test of two environmentally friendly malathion replacements on wild populations of the Mediterranean fruit fly, Ceratatis capitata (Wiedemann): spinosad, a bacteria-derived toxin, and phloxine B, a red dye with phototoxic properties. The comparison test was conducted on 11 coffee fields infested with wild populations of Mediterranean fruit fly on the Hawaiian island of Kauai with 8-wk protein bait sprays with and without toxicants. To assess effectiveness, adults were trapped and larval infestation levels were evaluated with fruit collections. Malathion was found to be the most effective treatment. However, the two replacements gave significant levels of control, and because they are environmentally safer, should be considered for eradicating incipient populations of this invasive species of fruit fly. Cage tests were also conducted to ensure that the wild flies consumed the bait and to assess how long the bait-toxicant combination remained effective in the field. Although spinosad and phloxine B were found to be effective up to 1 wk, malathion remained effective at least 2 wk.     

A SPATIALLY EXPLICIT STOCHASTIC MODEL DEMONSTRATES THE FEASIBILITY OF WRIGHT'S SHIFTING BALANCE THEORY

Recently there has been a resurgence of theoretical papers exploring Wright's Shifting Balance Theory (SBT) of evolution. The SBT explains how traits which must pass through an adaptive valley may evolve in substructured populations. It has been suggested that Phase III of the SBT (the spread of new advantageous traits through the populations) proceeds only under a very restricted set of conditions. We show that Phase III can proceed under a much broader set of conditions in models that properly incorporate a key feature of Wright's theory: local, random migration of discrete individuals.     

Phylogenetic utility of the nuclear gene arginine decarboxylase: an example from Brassicaceae

Arginine decarboxylase (ADC) is an important enzyme in the production of putrescine and polyamines in plants. It is encoded by a single or low-copy nuclear gene that lacks introns in sequences studied to date. The rate of Adc amino acid sequence evolution is similar to that of ndhF for the angiosperm family studied. Highly conserved regions provide several target sites for PCR priming and sequencing and aid in nucleotide and amino acid sequence alignment across a range of taxonomic levels, while a variable region provides an increased number of potentially informative characters relative to ndhF for the taxa surveyed. The utility of the Adc gene in plant molecular systematic studies is demonstrated by analysis of its partial nucleotide sequences obtained from 13 representatives of Brassicaceae and 3 outgroup taxa, 2 from the mustard oil clade (order Capparales) and 1 from the related order Malvales. Two copies of the Adc gene, Adc1 and Adc2, are found in all members of the Brassicaceae studied to data except the basal genus Aethionema. The resulting Adc gene tree provides robust phylogenetic data regarding relationships within the complex mustard family, as well as independent support for proposed tribal realignments based on other molecular data sets such as those from chloroplast DNA.      

Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes

The measured heat resistance of cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes was up to eightfold greater when they were grown, heated and recovered anaerobically rather than aerobically. Measured heat resistance was highest when anaerobic gas mixtures were used (time at 59 °C for a 6-decimal (6-D) reduction of E. coli O157:H7, 19–24 min); moderate when low concentrations of oxygen (0·5–1%) were included (time for a 6-D reduction, 5–17 min); and lowest when higher concentrations of oxygen (2–40%) were used (time for a 6-D reduction, 3 min). This effect was principally attributed to the recovery conditions, and a greater effect was noted at lower heating temperatures. The use of reduced oxygen concentration (<2% O₂), e.g. packing under an anaerobic gas mixture or a vacuum, might therefore increase the risk of these pathogens surviving heat treatments applied to food. It is also possible that foods that are packed in air but with a low redox potential might allow the survival of heated cells, and thus the anticipated level of safety might not be achieved.     

Redox potential affects the measured heat resistance of Escherichia coli O157:H7 independently of oxygen concentration

Cells of Escherichia coli O157:H7 were heat-treated at 59 °C and enumerated in (i) anaerobic medium with a low redox potential, (ii) anaerobic media with the oxidizing agents potassium ferricyanide or 2,6-dichloroindophenol (DPIP) added to raise the redox potential, (iii) aerobic medium with a high redox potential and (iv) aerobic medium with the reducing agent dithiothreitol added to lower the redox potential. The measured heat-resistance was greatest when the enumeration medium was highly anaerobic due to the absence of oxygen and the presence of hydrogen and cysteine HCl. Measured heat resistance was influenced by the redox potential of the enumeration medium independently of the chemical used to adjust it and therefore, independently of the presence of oxygen. Sub-lethally heat-damaged cells regained their ability to grow in media of high redox potential at a similar rate whether the redox potential was increased by the addition of potassium ferricyanide, DPIP or oxygen.