Interaction of Bifidobacterium and Salmonella during associated growth.

Interaction of 15 Bifidobacterium (belonging to species B. animalis, B. globosum and B. breve) and six Salmonella (belonging to species S. enteritidis and S. typhimurium) strains was examined during associated growth at optimum conditions for the two genera. All strains of Bifidobacterium investigated were antagonistic to Salmonella. Three strains of Bifidobacterium bactericidal to Salmonella were identified. The kinetics of Salmonella inhibition was as follows: growth of Salmonella was inhibited before the end of the exponential phase, then succeeded by a rapid decrease of live-cell numbers at the beginning of the stationary phase, after which the cell death rate was lower. Growth of Bifidobacterium in the associated cultures was similar to that in monocultures.

Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage.

The present study was undertaken to evaluate the effect of ascorbic acid concentrations (0.03 to 0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates (L, a, and b), and sensory characteristics (taste and odor) of beef patties during storage at 4 +/- 1 degrees C. Ascorbic acid was also compared to citric acid at a similar pH value in order to differentiate the effects of ascorbic acid from those of pH reduction. Results showed significant reduction (p< or = 0.05) of aerobic plate counts (APCs) and total coliforms, and a significant interaction (p< or = 0.05) between ascorbic acid and irradiation dose was observed. The irradiation treatment had detrimental effects on redness, yellowness, and hue angle values of meat. However, incorporation of ascorbic acid into the meat before irradiation resulted in significant (p< or = 0.05) stabilization of color parameters. The color improvement obtained with ascorbic acid was not related to the pH reduction. Also, no significant detrimental effect on taste or odor was found in irradiated samples containing ascorbic acid.

Antimicrobial potential of immobilized Lactococcus lactis subsp. lactis ATCC 11454 against selected bacteria.

Immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. This study evaluated the inhibition potential of immobilized Lactococcus lactis subsp. lactis ATCC 11454 on selected bacteria by a modified method of the agar spot test. L. lactis was immobilized in calcium alginate (1 to 2%)-whey protein concentrate (0 and 1%) beads. The antimicrobial potential of immobilized L. lactis was evaluated in microbiological media against pathogenic bacteria (Escherichia coli, Salmonella, and Staphylococcus aureus) or Pseudomonas putida, a natural meat contaminant, and against seven gram-positive bacteria used as indicator strains. Results obtained in this study indicated that immobilized L. lactis inhibited the growth of S. aureus, Enterococcus faecalis, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus sakei, Kocuria varians, and Pediococcus acidilactici. Only 4 h of incubation at 35 degrees C resulted in a clear inhibition zone around the beads that increased with time. With the addition of 10 mM of a chelating agent (EDTA) to the media, results showed growth inhibition of E. coli; however, P. putida and Salmonella Typhi were unaffected by this treatment. These results indicate that immobilized lactic acid bacteria strains can be successfully used to produce nisin and inhibit bacterial growth in semisolid synthetic media.

Protein quality and microbiological changes in aerobically- or vacuum-packaged, irradiated fresh pork loins.

The effect of gamma-irradiation on the physicochemical, organoleptic and microbiological properties of pork was studied, during 43 days of storage at 4±1°C. Irradiation treatments were carried out under air or vacuum packaging on fresh pork loins at a dose of 6 kGy, at two different dose rates: 2 kGy/h and 20 kGy/h. The loins were evaluated for protein sulphydryl content and emulsifying capacity, surface hydrophobicity of proteins and sensorial evaluation. Regardless of the type of packaging and dose rate of irradiation, all irradiated pork samples were effectively prevented from bacterial spoilage for at least 43 days. Meat redness and texture of irradiated loins were relatively well preserved during the storage period, especially when samples were stored under vacuum. Overall, the physicochemical and organoleptic changes in pork loins appeared to be relatively little affected by the 6 kGy dose. No marked changes in emulsifying capacity and protein sulphydryl content of proteins were noted throughout the storage period. However, the hydrophobicity was reduced (P⩽0.05) by the faster dose rate of irradiation and by longer storage.

Airborne fungal ecological niche determination as one of the possibilities for indirect mycotoxin risk assessment in indoor air.

Based on the microbiological analysis of air samples from occupied spaces, some possibilities for indirect risk assessment of mycotoxin-related health problems are proposed. Airborne fungi could be classified on the basis of the relationship between the two environmental factors and their combinations, i.e., temperature and water requirements (water activity aw). One type involves three different groups of molds, selected on the basis of the quantitative and qualitative information about the ability of fungi to sporulate under different environmental conditions: group (i), represented by Aspergillus nidulans, A. niger, and A. ochraceus, and characterized by sporulation which was more dependent on temperature than on water activity; (ii), represented by A. flavus and A. versicolor, in which sporulation was approximately equal and depended on both the temperature changes and aw alterations; and (iii), represented by Cladosporium sp., Penicillium cyclopium, and P. citrinum, in which sporulation depended more on alteration of the aw conditions than on temperature changes. Another type is characterized by four sporulation rates with two levels of mycotoxin risk accumulation in the spores (conidia) of each mold species: large (Ia) and moderate (Ib) sporulation rates with a risk of mycotoxin accumulation (aw > or = 86; t > or = 12 degrees C); rare sporulation (IIa) and absence of sporulation (IIb), without risk of mycotoxin accumulation (aw < or = 86; t < or = 12 degrees C). In conclusion, providing a useful guide for two dimensions, temperature and water activity for each of the three phases of fungal growth, i.e. germination, growth, and sporulation, could be important for determination of the fundamental niche of each fungus and its ability to form or accumulate mycotoxin. Special emphasis should be given to the indirect mycotoxin risk assessment in heating, ventilation, and air conditioning systems.

Trichothecene mycotoxins in the dust of ventilation systems in office buildings.

Analysis of trichothecene mycotoxins in dust samples from ventilation systems of office buildings was applied as a rapid and inexpensive method for the detection of mycotoxins. Dust samples from three different office spaces of the Montreal urban area, reportedly affected by the "sick buildings syndrome", were analysed by thin-layer chromatography (TLC). Positive colour reaction on TLC plates with 4-(p-nitrobenzyl) pyridine, specific for the 12,13-epoxy group in the trichothecene nucleus, was obtained for the extracts of 0.5- to 50-g dust samples. The dust samples contained at least four trichothecenes: T-2 toxin, diacetoxyscirpenol, roridine A and T-2 tetraol. The results were confirmed by high-performance liquid chromatography analysis. Screening of dust samples from air ventilation systems of reportedly affected buildings provided direct evidence of trichothecene mycotoxins, with the detection limit estimated as 0.4-4 ng/mg dust. Thus, the dust sample analysis is suggested as a rapid technique for detecting the presence of myotoxins in the dust of ventilation systems.