Bioprospecting for acidophilic lipid-rich green microalgae isolated from abandoned mine site water bodies.

With fossil fuel sources in limited supply, microalgae show tremendous promise as a carbon neutral source of biofuel. Current microalgae biofuel strategies typically rely on growing high-lipid producing laboratory strains of microalgae in open raceways or closed system photobioreactors. Unfortunately, these microalgae species are found to be sensitive to environmental stresses or competition by regional strains. Contamination by invasive species can diminish productivity of commercial algal processes. A potential improvement to current strategies is to identify high-lipid producing microalgae, which thrive in selected culture conditions that reduce the risk of contamination, such as low pH. Here we report the identification of a novel high-lipid producing microalgae which can tolerate low pH growth conditions. Lig 290 is a Scenedesmus spp. isolated from a low pH waterbody (pH = 4.5) in proximity to an abandoned lignite mine in Northern Ontario, Canada. Compared to a laboratory strain of Scendesmus dimorphus, Lig 290 demonstrated robust growth rates, a strong growth profile, and high lipid production. As a consequence, Lig 290 may have potential application as a robust microalgal species for use in biofuel production.

Advanced oxidation technology with photohydroionization as a surface treatment for controlling Listeria monocytogenes on stainless steel surfaces and ready-to-eat cheese and turkey.

Listeria monocytogenes is difficult to control in food and processing environments due to its widespread nature and ability to survive in a range of adverse conditions, including low temperatures, pH, and high salt concentrations. The objective of this study was to evaluate the efficacy of Photohydroionization™ (PHI; RGF Environmental Group, Inc., Riviera, Beach, FL), a novel advanced oxidation technology, as a surface treatment to control L. monocytogenes on food-contact surfaces, sliced American cheese, and ready-to-eat (RTE) turkey. A five-strain cocktail of L. monocytogenes was used to inoculate sample surfaces. Food-contact surfaces were exposed to ultraviolet and other oxidative gases produced by the PHI system for 10, 20, 30, 45, 60, and 120 s and 5, 10, and 15 min; cheese and turkey samples were treated for 30, 60, and 120 s and 5 min. For each matrix at each time point, seven samples were treated and enumerated by plating appropriate dilutions onto modified oxford medium and thin-agar-layer modified oxford medium. Results showed reductions (p<0.05) in L. monocytogenes: 4.37 log colony-forming units (CFU)/coupon on stainless steel after 15-min treatment. A 1.39 and 1.63 log CFU/sample after 120 s and 2.16 and 2.52 log CFU/sample after 5 min were seen on American cheese and ready-to-eat turkey, respectively. Lipid oxidation analyses performed on cheese and turkey samples indicated that PHI treatment did not affect (p>0.05) thiobarbituric acid-reactive substances values. This study demonstrates the efficacy of PHI treatment to reduce L. monocytogenes on stainless steel and RTE foods and may serve as a processing intervention to ensure safe production of food.

Impact of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus analysed using transmission electron microscopy.

Abundant literature information is available on sodium chloride, NaCl, as an antimicrobial and a preservative, however, information on NaCl effects on bacterial cell morphology is lacking. The effect of NaCl, on Escherichia coli O157:H7 and Staphylococcus aureus cells individually grown in a laboratory medium was examined using transmission electron microscopy (TEM). Cultures were grown in brain heart infusion (BHI) broth containing dissolved 0%, 5%, or 10% (w/v) commercially obtained fine (FN) and extra coarse (EC) grade granular NaCl. The pathogens were incubated at 35 degrees C for 12 and 24 h. Then, a mixture of five strains of each pathogen per treatment was prepared. Samples were centrifuged, pellets collected, fixed immediately with glutaraldehyde, and prepared for TEM examination. Cells morphology on TEM micrographs verified that the magnitude of morphological damage to E. coli O157:H7 cells was significantly greater than that of S. aureus cells. More cell injury occurred as NaCl concentration increased from 5% to 10%. Generally, S. aureus maintained its cellular structure and no severe cell wall or plasma membrane damage and/or shrinkage was observed. At 10% NaCl, the damage to E. coli O157:H7 cells was extensive, and the pathogen seemed to have lost its cellular integrity. Although NaCl affected the morphology of E. coli O157:H7 and S. aureus, the coarse grade of NaCl seemed to have a milder effect with respect to cell damage, especially on S. aureus. The 24 h-old cultures were more susceptible to NaCl treatment compared to the 12 h-old cells. Thus, the age of the cells has an impact on their resistance to salt--the environmental stressor.

Central nervous system tissue detection in meat from advanced meat recovery systems.

Three hundred meat samples, recovered from beef neck- and breast-bones using a conventional advanced meat recovery (AMR) system, the de-sinewed minced meat (DMM10) technology, and hand-boning, were collected and tested for presence of central nervous system tissue (CNST) in meat using an ELISA-based test. Samples were collected at two processing facilities (Est. A and B). Sternum meat was the non-CNST reference (control) - it is distant from brain and spinal cord locations on a carcass, with low likelihood of contamination with CNST. Neckbone meat was recovered from bones obtained from carcasses where the spinal cord was removed manually, Est. B, or using a Jarvis circular hydraulic cord remover saw, Est. A. All samples from AMR, DMM, and hand methods showed lower calculated levels of "risk material" than the stated limit of detection (0.1%) of ELISA kit. There was no apparent difference among these, and use of the Jarvis saw had no perceptible advantage.

Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.

A static chamber steam pasteurization unit (SPS 400-SC()) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water removal, steam pasteurization, and water chilling. Seven chamber temperatures (71.1, 73.9, 76.7, 79.4, 82.2, 85.0, and 87.8 degrees C) were evaluated at the midline area of pre-rigor beef carcasses. For each temperature evaluated, 20 carcass sides were randomly selected and aseptically sampled by tissue excision immediately before and after steam pasteurization to determine total aerobic bacteria, Enterobacteriaceae, generic E. coli, and total coliform populations. The 87.8 and 85.0 degrees C treatment temperatures were highly effective at reducing total aerobic bacterial populations, with log(10) reductions of 1.4 and 1.5 CFU/cm(2), respectively, from pretreatment mean population levels of 1.7 and 1.9 log10 CFU/cm(2). These temperatures also reduced Enterobacteriaceae, total coliforms, and generic E. coli to undetectable levels (<0.4 CFU/cm(2)) on all carcasses sampled. Treatment at 82.2 was marginally effective at reducing bacterial populations, while 71.1, 73.9, 76.7, and 79.4 degrees C treatments were ineffective at reducing microbial populations. In a Hazard Analysis Critical Control Points (HACCP)-based system employing steam pasteurization of carcasses as a critical control point, a critical limit of 85.0 degrees C as a minimum chamber temperature should be established, with a targeted operating temperature of 87.8 degrees C providing optimum antimicrobial activity.

Effectiveness of a laboratory-scale vertical tower static chamber steam pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue.

A laboratory-scale vertical tower steam pasteurization unit was evaluated to determine the antimicrobial effectiveness of different exposure times (0, 3, 6, 12, and 15 s) and steam chamber temperatures (82.2, 87.8, 93.3, and 98.9 degrees C) against pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua) inoculated onto prerigor beef tissue. Samples were collected and microbiologically analyzed immediately before and after steam treatment to quantify the effectiveness of each time-temperature combination. The 0-s exposure at all chamber temperatures (cold water spray only, no steam treatment) was the experimental control and provided < or = 0.3 log CFU/cm2 reductions. Chamber temperatures of 82.2 and 87.8 degrees C were ineffective (P > 0.05) at all exposure times. At 93.3 degrees C, significant reductions (> 1.0 log CFU/cm2) were observed at exposure times of > or = 6 s, with 15 s providing approximately 1 log cycle greater reductions than 12 s of exposure. The 98.9 degrees C treatment was consistently the most effective, with exposure times of > or = 9 s resulting in >3.5 log CFU/cm2 reductions for all pathogens.

Standardized Microbiological Sampling and Testing Procedures for the Beef Industry †.

Standardized microbiological sampling and testing procedures were developed that can be used throughout the beef slaughter and processing industry to facilitate the collection and any desired compilation of comparative data. Twenty samples each from carcasses (brisket, flank, and rump areas combined); subprimal cuts (clods); lean trim; and cutting and/or conveyor surfaces were collected in three slaughter and processing operations, with the first operation being a preliminary trial and resulting in no reported data. Microbiological analyses for Clostridium perfringens , Escherichia coli O157:H7, Listeria monocytogenes , Salmonella spp., Staphylococcus aureus , Campylobacter jejuni/coli , total coliforms, E. coli Biotype I, and aerobic mesophilic bacteria (aerobic plate count, APC) were performed on all samples by an outside laboratory. The procedures developed were effective in allowing samples to be collected, shipped, and analyzed in the same manner for all operations. From a logistical standpoint, approximately 20 samples each of carcasses, clods, lean trim, and surfaces could be taken within 4 to 6 h by five people. Forty samples each of carcass, clod, lean trim, and conveyor surfaces from two plants tested negative for E. coli O157:H7, Salmonella spp., and Listeria spp., with the exception of L. monocytogenes being isolated from one carcass and one clod sample. APCs and total coliform counts were between 103 to 105 and 102 to 103 CFU/cm2 or CFU/g, respectively, for the 40 samples each of carcasses, clods, and lean trim. APCs for surface swab counts ranged from ≤ 10 to 103 CFU/cm2.

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

A study to compare procedures and interventions for removing physical and bacterial contamination from beef carcasses was conducted in six carcass conversion operations that were representative of modern, high-volume plants and located in five different states. Treatment procedures included trimming, washing, and the current industry practice of trimming followed by washing. In addition, hot (74 to 87.8°C at the pipe) water washing and rinsing with ozone (0.3 to 2.3 ppm) or hydrogen peroxide (5%) were applied as intervention treatments. Beef carcasses were deliberately contaminated with bovine fecal material at >4.0 log colony-forming units (CFU)/cm2 in order to be better able to observe the decontaminating effects of the treatments. Carcasses were visually scored by 2 to 3 trained personnel for the level of gross contamination before and after treatment. Samples (10 by 15 cm, 0.3 to 0.5 cm thick) for microbiological testing were excised as controls or after application of each procedure or intervention and analyzed for aerobic mesophilic plate counts, Escherichia coli Biotype I counts, and presence or absence of Listeria spp., Salmonella spp., and Escherichia coli O157:H7. Average reductions in aerobic plate counts were 1.85 and 2.00 log CFU/cm2 for the treatments of trimming-washing and hot-water washing, respectively. Hydrogen peroxide and ozone reduced aerobic plate counts by 1.14 and 1.30 log CFU/cm2, respectively. In general, trimming and washing of beef carcasses consistently resulted in low bacterial populations and scores for visible contamination. However, the data also indicated that hot- (74 to 87.8°C at the pipe) water washing was an effective intervention that reduced bacterial and fecal contamination in a consistent manner.