Alternative end-of-life options for disposable bioplastic products: Degradation and ecotoxicity assessment in compost and soil.

Four different end-of-life options for disposable bioplastic cups were investigated and compared based on their environmental implications. Two products with distinct polymeric composition were tested simulating the following scenarios at laboratory scale: i) industrial composting (180 days at 58 °C); ii) anaerobic digestion followed by industrial composting (45 days at 55 °C and 180 days at 58 °C); iii) anaerobic digestion followed by direct digestate use on soil for agricultural purposes (45 days at 55 °C and 180 days at 25 °C); iv) uncontrolled release into a soil environment (180 days at 25 °C). Ecotoxicity tests were run at the end of each experiment to investigate the effects of the materials on three main groups of terrestrial model organisms: plants, earthworms and nitrifying bacteria. Complete biodegradation of the cups was observed in 180 days in the scenarios involving composting environment. A low degree of biodegradation (22.9 ± 4.5%) of the digestates in soil was observed, warning for a potential micro-bioplastics discharge into the environment. No degradation was observed for the cups in soil during the same testing period. Ecotoxicity tests revealed a negative effect on plants biomass growth across all samples, which was 17-30% lower compared to the blank sample. The experimental campaign highlighted the need for a systematic assessment of controlled treatment of bioplastics, as well as the need for a harmonized legislative framework.

The O-RADS MRI score for the characterization of indeterminate ovarian masses: From theory to practice.

This article reviews the Ovarian-Adnexal Reporting Data System Magnetic Resonance Imaging (O-RADS MRI) score for the characterization of indeterminate ovarian masses. We aim to provide sufficient information to enable readers to apply the score efficiently in clinical practice. To this end, we review the indications of the O-RADS MRI score and the specific MRI protocol that must be applied. We review all the categories of the score, illustrating them through examples. Finally, we show the most common errors and pitfalls during the learning curve, providing the keys to avoiding them.

La clasificación O-RADS RM para caracterización de las masas ováricas indeterminadas. De la teoría a la práctica / The O-RADS MRI score for the characterization of indeterminate ovarian masses: from theory to practice

El propósito de este artículo es revisar la clasificación Ovarian-Adnexal Reporting Data System Magnetic Resonance Imaging (O-RADS RM) para caracterización de masas ováricas indeterminadas. Nuestro objetivo es que al final de la lectura de este artículo el lector tenga un conocimiento suficiente de dicha clasificación para poderla aplicar en la práctica clínica de forma eficiente.Para ello, revisaremos las indicaciones de la clasificación O-RADS RM y el protocolo de RM específico que debe realizarse. Repasaremos todas las categorías de la clasificación aportando ejemplos ilustrativos. Por último, mostraremos los errores más frecuentes que aparecen durante la curva de aprendizaje y daremos las claves para subsanarlos.(AU)

This article reviews the Ovarian-Adnexal Reporting Data System Magnetic Resonance Imaging (O-RADS MRI) score for the characterization of indeterminate ovarian masses. We aim to provide sufficient information to enable readers to apply the score efficiently in clinical practice.To this end, we review the indications of the O-RADS MRI score and the specific MRI protocol that must be applied. We review all the categories of the score, illustrating them through examples. Finally, we show the most common errors and pitfalls during the learning curve, providing the keys to avoiding them.(AU)

Prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain.

Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.

Improving packaged food quality and safety. Part 2: nanocomposites.

This paper gathers a number of significant results where nanotechnology was satisfactorily applied to improve packaged food quality and safety by increasing the barrier properties to oxygen of an ethylene-vinyl alcohol copolymer (EVOH) in dry and under humid conditions and of a poly(lactic acid) (PLA) biopolymer. The nanodispersion in the polymer matrix of modified monolayers of clays included in positive lists for food-contact applications is an adequate methodology to increase packaged food shelf-life. In spite of the fact that, in principle, there is no reason to believe that 'adequately' modified nanocomposites making use of substances in positive lists can impose any immediate risk threat for food-contact applications, further studies concerning potential migration issues and life-cycle analysis have to still emerge within the overall field of nanotechnology to corroborate the fact.

Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E.

A study was designed to determine populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, and Listeria monocytogenes during display at 4 and 12 degrees C of ground beef patties made with meat from animals fed diets supplemented daily (for 100 days) with 0, 1,000, or 2,000 IU of vitamin E. The patties (113.5 g) were either left uninoculated or were inoculated with Escherichia coli O157:H7 or L. monocytogenes and were tray-overwrapped and stored (at 4 or 12 degrees C for 8 to 10 or 4 to 6 days, respectively) while being continuously exposed to fluorescent light in a display setting. Patties were visually evaluated for overall appearance (based on color and/or discoloration) twice a day and analyzed for microbiological counts at 2-day intervals during display at 4 degrees C and at 0, 1, 2, 3, 4, and 6 days during display at 12 degrees C. Use of beef from animals fed supplemental vitamin E ("high-vitamin E beef") resulted in ground beef patties which, when stored at 4 degrees C, maintained visually acceptable color longer than did patties made from control beef (from animals not fed supplemental vitamin E), but effects on microbial growth were less pronounced. In general, use of high-vitamin E beef versus control beef in patty manufacture had no major effect on populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, or L. monocytogenes in ground beef patties displayed at 4 or 12 degrees C. Listeria monocytogenes multiplied at 12 degrees C, but growth was similar among ground beef patties made from high-vitamin E beef versus control beef. Overall, changes in bacterial populations were similar in ground beef patties derived from meat from animals with or without added vitamin E in their diets, but control ground beef became visually unacceptable sooner.