Photochemical UV/TiO2 treatment of olive mill wastewater (OMW).

Olive mill wastewater (OMW) was treated by photocatalysis using TiO2 under UV irradiation on the laboratory scale. The chemical oxygen demand, the coloration at 330nm, and the level of phenols all showed decreases which, after a 24-h treatment, reached 22%, 57% and 94%, respectively. The differences between these three values indicate the persistence of colourless, non-phenolic compounds. Application of the novel Fictitious Atomic-Group Separation method showed an increase in carbon oxidation state and confirmed that the attack primarily concerns, aromatic moieties. A fine spectroscopic study revealed the occurrence of three successive phases during the degradation process, thought to correspond to three different categories of molecules in the OMW and the presence of pectin compounds.

Chemical and spectroscopic analysis of olive mill waste water during a biological treatment.

The treatment of olive mill waste water was studied on the laboratory scale. Physico-chemical analyses showed the final products had a mean pH of 5.4 without neutralisation and 5.7 when lime was added to the process. Raising the pH by adding lime had a positive outcome on the degradation of phenols, whose levels were reduced by over 76%. The lime also changed the structure of the organic matter, as seen in the infra-red spectra. Combining the FT-IR and 13C NMR data showed that with addition of lime, the density of aliphatic groups decreased to the benefit of aromatic groups, indicating that polymerisation of the organic matter occurred during the bioprocess. Under our experimental conditions, the biotransformation of olive mill waste water appears to favour the stabilisation of the organic matter through mechanisms analogous to those that lead to the formation of humus in the soil.

Treatment of olive mill waste-water by aerobic biodegradation: an analytical study using gel permeation chromatography, ultraviolet-visible and Fourier transform infrared spectroscopy.

Liquid waste from olive oil mills was digested following inoculation with soil microorganisms and fractionated through various grades of gel. The fractionation showed the range of sizes of the molecules in the waste. In addition, the disappearance of the low molecular weight fraction, which is retained by the gel, and the increase of the high molecular weight fraction, which is excluded by the gel, during the last stages of the microbial treatment, indicates polymerisation of the low-molecular-weight subunits. Characterization of the fractions by UV-visible and FTIR spectroscopy confirmed the increase in their degree of polymerisation during the treatment. This is paralleled by a reduction in the amount of aliphatic components and a concomitant increase in aromatic structures.

Eliminating toxic compounds by composting olive mill wastewater-straw mixtures.

The present work studies the changes occurring in organic matter, phenols and biotoxicity on composting olive mill wastewater with barley straw. The total organic matter decreased, a drop of 25% was reached after the stabilization phase and 52% at the end of the maturation phase. Degradation of the phenols reached 54% and 95%, respectively, after these periods. The toxicity of the water extract, evaluated by the Photobacterium phosphoreum fluorescence, decreased to disappear after only 2 months of composting. This trend was confirmed by the tight correlation between the physico-chemical and toxicity parameters, indicating that the degradation of organic matter leads to a strong reduction of the C/N ratio and of toxicity. The results obtained indicate a normal process of humification occurring during the composting of the formerly highly toxic olive mill wastewater-straw mixture and resulting in a product, which has good agricultural properties as organic fertilizer.

Preventive measures for microflora and mycotoxin production in foodstuffs.

The conservation of foodstuffs by chemical or physical methods is now practiced on a wide scale. Certain procedures (drying, use of pesticides) are well proved and are used on an industrial scale, although in certain situations they are not without risk to human health. New techniques (controlled atmospheres, irradiation, fumigation) are in use and will undoubtedly see further development for conservation of seeds and cereals in both industrialized and non-industrialized countries. In the latter case, the use of cost-effective fumigants may be of particular value. Preventive measures for the control of molds in foodstuffs are discussed in this report.

Action of phosphine (PH3) on production of sterigmatocystin by various fungal strains isolated from foodstuffs.

Phosphine is a food fumigant, used until now as an insecticide and rodenticide. The present work researches the action of phosphine treatment on growth and sterigmatocystin production of several fungal strains. Production of sterigmatocystin decreased by a ratio of 100 to 500 or was abolished.

Production of aflatoxin B1 by Aspergillus ruber THOM and CHURCH.

Production of aflatoxins by Aspergillus ruber THOM and CHURCH was first reported by KULIK and HOLADAY (1967), although these results have lacked confirmation. In this paper we provide evidence that this fungal strain produces aflatoxins. This finding has implications for food hygiene, especially in countries where such moulds are used in the preparation of foodstuffs.

Action of phosphine on production of aflatoxins by various Aspergillus strains isolated from foodstuffs.

Phosphine is a food fumigant, used until now as an insecticide and rodenticide. The present work researches the action of phosphine treatment on growth and aflatoxin production of 23 Aspergillus strains. Production of aflatoxins B1, B2, G1, and G2 decreased in almost all cases by a ratio of 10 to 100. Phosphine treatment therefore seems favorable to prevent growth of various Aspergillus strains, in the context of keeping food safe.