A true scale study of the maize chain with focus on free and hidden fumonisins and related fungi

2014 ◽  
Vol 7 (3) ◽  
pp. 297-304 ◽  
Author(s):  
C. Falavigna ◽  
C. Dall'Asta ◽  
S. Decontardi ◽  
G. Galaverna ◽  
P. Battilani
Keyword(s):  
Thermal Treatment ◽  
Storage Period ◽  
Future Studies ◽  
Colony Forming Units ◽  
Drying Conditions ◽  
Maize Kernels ◽  
Fungal Colony ◽  
Dynamic Profile ◽  
Sampling Approach

The aim of this work was to study the dynamic profile of mycotoxin producing fungi as well as the accumulation of free and hidden fumonisins along the maize chain. Raw maize was sampled at harvest, at the storehouse and after drying. The study continued on the dried maize bulk along the storage period in a commercial silo, which was sampled during discharge at 6, 7, 8 and 10 months. Finally, the flour obtained after kernel milling and corresponding to the silo discharges was investigated. The sampling approach, designed in agreement with EU regulations and tested for reliability, was used along the maize chain, obtaining very good results. The prevalent fungi found in maize kernels belonged to Fusarium section Liseola. Comparable results, in terms of both fungal incidence and fumonisin contamination, were obtained for the samples collected at harvest and at the storehouse, opening the possibility to adapt the maize chain monitoring to the needs of the farmer/enterprise. A reduction in fungal colony forming units was noticed after drying, supposedly due to the thermal treatment. Very similar amounts of free and hidden fumonisins were detected in raw maize and after drying, confirming the reliability of the sampling approach. During silo storage, up till to 10 months, a significant decrease was recorded for both free and hidden fumonisins. A significant increase in the free-to-total fumonisin ratio was observed moving from stored kernels to commercial flour, suggesting that milling leads to a reduction of the masked fraction. This result, together with the increase of free fumonisins after maize drying, should be considered in future studies. Especially the effect of drying conditions and milling treatments on the fumonisin masking phenomena should be further investigated.

Effect of Storage and Consumer Handling on Staphylococcal Counts of Dried Beef and Dried Fish

1984 ◽  
Vol 47 (5) ◽  
pp. 352-353 ◽  
Author(s):  
A. A. ADESIYUN
Keyword(s):  
Room Temperature ◽  
Health Hazard ◽  
Storage Period ◽  
Colony Forming Units ◽  
Plate Counts ◽  
The Mean ◽  
Dried Fish

Changes in staphylococcal counts of dried beef and dried fish during storage and while exposed to prospective buyers in a Nigerian market were investigated. The mean staphylococcal counts in dried beef and dried fish were 9.9 × 105 and 4.6 × 106 colony-forming units (CFU)/g and the mean aerobic plate counts were 2.0 × 107 and 1.2 × 108 CFU/g, respectively. Over a 28-d storage period at room temperature, the mean staphylococcal count declined about 100-fold for both products, i.e., from 9.9 × 105 to 3.0 × 103 CFU/g in dried beef and 4.6 × 106 to 2.2 × 104 CFU/g in dried fish. The decline in aerobic plate counts were from 2.0 × 107 to 6.5 × 104 CFU/g for dried beef and 1.2 × 108 to 1.4 × 105 CFU/g for dried fish, about a 1000-fold decline. Market samples of both products, though from the same batch but exposed to handling by prospective buyers, consistently showed higher staphylococcal contamination over the study period. Consumption of these products repeatedly exposed to human handling in the market for long periods may be a health hazard, particularly those that are ready-to-eat.

scholarly journals Clinical and Microbiological Evaluation of Brazilian Red Propolis Containing-Dentifrice in Orthodontic Patients: A Randomized Clinical Trial

2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
João Hildo de Carvalho Furtado Júnior ◽  
Lídia Audrey Rocha Valadas ◽  
Said Gonçalves da Cruz Fonseca ◽  
Patrícia Leal Dantas Lobo ◽  
Lays Helena Maia Calixto ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Analysis Data ◽  
Microbiological Analysis ◽  
Gram Negative Bacteria ◽  
Double Blind ◽  
Future Studies ◽  
Double Blind Clinical Trial ◽  
Colony Forming Units ◽  
Orthodontic Patients ◽  
Fluoride Dentifrice

Aim. To evaluate the efficacy of dentifrice containing brazilian red propolis (BRP) in adolescents under orthodontic treatment. Materials and Methods. This is a randomized, double-blind, clinical trial. A total of 92 participants free from caries were randomized into 2 groups; the first received fluoride dentifrice, and the second received fluoride dentifrice incorporated with BRP. The gingival bleeding index (GBI) was recorded, and saliva was collected on the baseline (D0) and after 28 days (D28) for microbiological analysis. Data from GBI and Colony Forming Units (CFU) (log10) were expressed as mean and standard deviation. Results. The two groups reduced GBI significantly, with no difference in the intergroup analysis. In the intragroup analysis, it was observed that G2 (p<0.001) had a significant reduction for Gram-negative bacteria, while there was significance (p<0.001) in the intergroup analysis when compared with G1. For S. mutans bacteria, it was observed that only G2 had a statistically significant reduction (p<0.001), and there was significant reduction (p=0.006) in the intergroup analysis of the G2 group when compared with G1. Conclusions. Dentifrice containing BRP demonstrated better clinical and microbiological activity. Future studies are needed to better identify effects to establish the use of dentifrice containing propolis in biofilm control.

Death of root-nodule bacteria on drying

1962 ◽  
Vol 13 (2) ◽  
pp. 258 ◽  
Author(s):  
JM Vincent ◽  
JA Thompson ◽  
KO Donovan
Keyword(s):  
Death Rate ◽  
Root Nodule ◽  
Storage Period ◽  
Gum Arabic ◽  
Subterranean Clover ◽  
Early Death ◽  
Inoculum Size ◽  
Glass Beads ◽  
Drying Conditions ◽  
And Storage

A study has been made of the survival of Rhizobium trifolii, suspended in simple media and applied to glass beads and seeds of subterranean clover, and held in atmospheres of controlled relative humidity (R.H.) within the range 0–100%, at 26° and at atmospheric pressure. Under drying conditions, two distinct phases could be recognized: a period of approximately 24 hr in which the main loss of water occurred and in which there was rapid death, and a storage period in which the death rate was reduced. Cells of Rh. trifolii lost viability rapidly when suspended in glass-distilled water and spread on glass beads, under both drying (0 and 20% R.H.) and non-drying (100% R.H.) conditions. Suspension in 9% maltose, though without effect on rate of water loss, reduced the death rate considerably during drying and storage at low R.H., and permitted multiplication at 100% R.H. As a protectant during drying and storage, maltose was markedly superior to yeast extract, sorbitol, and five other sugars, including its ß-isomer, cellobiose. These materials were, however, superior to water alone, in contrast to sodium chloride and Ringer's solution (equiosmolar with maltose), which gave no protection. Low maltose concentrations (0.9 and 3.6%) were inferior to higher concentrations (9, 18, and 27%). Seeds of subterranean clover and a seed extract tested on beads increased the early death rate. This acceleration of death was not affected by maltose and was most marked at 100% R.H. and during the first few hours of drying (0% R.H.), when water was still abundant. Gum arabic gave some protection against this toxic action, as well as being slightly more protective than maltose on glass beads. The death rate during drying of cells in water appeared to be inversely related to the concentration of inoculum. Maltose removed any such dependence on inoculum size. Under conditions where survival during storage was measurable (maltose and glass beads), 60% R.H. was inferior to 0 and 20%.

scholarly journals Monthly variation in air borne fungal propagules of Dhaka metropolitan city

2015 ◽  
Vol 24 (1) ◽  
pp. 25-33
Author(s):  
Tania Sultana ◽  
MA Bashar ◽  
S Shamsi
Keyword(s):  
Monthly Variation ◽  
Metropolitan City ◽  
Fungal Propagules ◽  
Colony Forming Units ◽  
Fungal Colony

In an average, 6648 fungal colony forming units were settled within five minutes on one square meter area at morning and evening from the air of Dhaka Metropolitan city during February, 2013 to January, 2014. Among the identified fungi, Aspergillus was one of the most dominating genera in all the stations during the above mentioned period. The second was Cladosporium followed by Penicillium, Alternaria, Curvularia, Fusarium, Pestalotia, Colletotrichum, Tricho‐derma, Rhizopus, Nigrospora, Chaetomium, Syncephalastrum, Arthrinium and Bipolaris. In the dry winter (December‐February), Alternaria, Bipolaris, Cladosporium, Curvularia and Drechslera showed its peak. In the rainy monsoon (June ‐ September), Aspergillus, Fusarium, Penicillium, Pestalotia and Trichoderma showed their peak. Dhaka Univ. J. Biol. Sci. 24(1): 25-33, 2015 (January)

Quantitative changes in fungal colony-forming units in the surface microlayers of two freshwater ponds

1984 ◽  
Vol 30 (5) ◽  
pp. 578-586 ◽  
Author(s):  
J. S. Maki ◽  
S. C. Danos ◽  
C. C. Remsen
Keyword(s):  
Glass Plate ◽  
Surface Microlayer ◽  
Relative Importance ◽  
Freshwater Ponds ◽  
Colony Forming Units ◽  
Subsurface Waters ◽  
Quantitative Changes ◽  
Diel Fluctuations ◽  
Fungal Colony

The surface microlayer of two small ponds in Wisconsin were studied from March 1979 through November 1979 using glass plate and screen microlayer sampling devices. The numbers of fungal colony-forming units (CFU) in the surface microlayer were determined and compared with numbers in subsurface waters; diel fluctuations were correlated with nutrients; and experiments were conducted to estimate the contribution of spores to surface microlayer populations. The data obtained indicates that the highest number of fungal CFU were located in the surface microlayers of the ponds studied. The numbers present, as well as their enrichment in the surface microlayer, underwent both seasonal and diel fluctuations. Most of the fungal CFU in the surface microlayer appeared to be spores arriving from both allochthonous and autochthonous sources. Qualitative investigations would be necessary to determine the relative importance of either source to the total numbers of fungi observed.

scholarly journals Reduced Contamination by the Fusarium Mycotoxin Zearalenone in Maize Kernels through Genetic Modification with a Detoxification Gene

2007 ◽  
Vol 73 (5) ◽  
pp. 1622-1629 ◽  
Author(s):  
Tomoko Igawa ◽  
Naoko Takahashi-Ando ◽  
Noriyuki Ochiai ◽  
Shuichi Ohsato ◽  
Tsutomu Shimizu ◽  
...  
Keyword(s):  
Fluorescent Protein ◽  
Storage Period ◽  
Transgenic Maize ◽  
Ear Rot ◽  
Wild Type ◽  
Maize Seeds ◽  
Transgenic Seeds ◽  
In The Wild ◽  
Green Fluorescent ◽  
Maize Kernels

ABSTRACT Maize is subject to ear rot caused by toxigenic Aspergillus and Fusarium species, resulting in contamination with aflatoxins, fumonisins, trichothecenes, and zearalenone (ZEN). The trichothecene group and ZEN mycotoxins are produced by the cereal pathogen Fusarium graminearum. A transgenic detoxification system for the elimination of ZEN was previously developed using an egfp::zhd101 gene (gfzhd101), encoding an enhanced green fluorescent protein fused to a ZEN-degrading enzyme. In this study, we produced a transgenic maize line expressing an intact copy of gfzhd101 and examined the feasibility of transgene-mediated detoxification in the kernels. ZEN-degrading activity has been detected in transgenic kernels during seed maturation (for a period of 6 weeks after pollination). The level of detoxification activity was unaltered after an additional storage period of 16 weeks at 6°C. When the seeds were artificially contaminated by immersion in a ZEN solution for 48 h at 28°C, the total amount of the mycotoxin in the transgenic seeds was uniformly reduced to less than 1/10 of that in the wild type. The ZEN in the transgenic maize kernels was also efficiently decontaminated under conditions of lower water activity (aw) and temperature; e.g., 16.9 μg of ZEN was removed per gram of seed within 48 h at an aw of 0.90 at 20°C. F. graminearum infection assays demonstrated an absence of ZEN in the transgenic maize seeds, while the mycotoxin accumulated in wild-type kernels under the same conditions. Transgene-mediated detoxification may offer simple solutions to the problems of mycotoxin contamination in maize.

scholarly journals Influence of storage period on occurrence and distribution of aflatoxins and fungi in maize kernels

2018 ◽  
Vol 45 (7) ◽  
pp. 97-106 ◽  
Author(s):  
Jovana Kos ◽  
Elizabet Janić-Hajnal ◽  
Ljubiša Šarić ◽  
Dragana Plavšić ◽  
Vojislava Bursić ◽  
...  
Keyword(s):  
Storage Period ◽  
Maize Kernels

scholarly journals Kek ve Pilice İnoküle Edilen Salmonella Enteritidis’in Termal İnaktivasyonu

2018 ◽  
Vol 6 (4) ◽  
pp. 401
Author(s):  
Ceyda Dadalı ◽  
Duygu Kışla
Keyword(s):  
Heat Treatment ◽  
Thermal Treatment ◽  
Salmonella Enteritidis ◽  
Thermal Inactivation ◽  
Storage Period ◽  
Sensory Properties ◽  
Point Location ◽  
Heat Treated ◽  
Cold Point ◽  
Storage Temperatures

In this study, thermal inactivation of Salmonella Enteritidis inoculated to the cake dough and a whole raw chicken was investigated. The cake dough was inoculated with 6.15 log-cfu/g S. Enteritidis then, thermal treatment was applied at 160°C top-bottom fan cooking mode. The initial count of S. Enteritidis showed reductions 1.49 log-cfu/g, 2.06 log-cfu/g and 4.29 log-cfu/g in the samples from the cold point location from the geometric center of the cake at 5, 7 and 10 minutes of thermal treatment, respectively. Although S. Enteritidis is not detected at the end of 15 minutes of heat treatment, the center of the cake temperature has reached 85.69°C and the cake sample is uncooked and its sensory properties are not acceptable. The cake that is safe and favorable with the sensory properties to the consumers was obtained by heat treatment for 30 minutes. After the cold point of a whole raw chicken was inoculated with 7.29 log-cfu/g S. Enteritidis, thermal treatment was applied at 220°C top-bottom fan cooking mode. The temperature at the cold point of 35 and 45 minutes heat-treated chickens reached 59.33 and 74.08°C, respectively, and 1.93 log-cfu/g and 5.33 log-cfu /g S. Enteritidis reduction caused in the samples respectively. S. Enteritidis cells were not detected in the whole chicken heat treated at 220°C for 60 minutes. The cakes, heat treated at 160°C top-bottom fan cooking mode for 30 minutes, were stored at two different storage temperatures as 4°C and 25°C for 72 hours. The whole chicken, heat treated at 220°C top-bottom fan cooking mode for 60 minutes, was stored at 4°C for 72 hours. S. Enteritidis cells were not detected in the cake and the whole chicken samples after the storage period.

The occurrence of filamentous fungi in drinking water distribution systems

1982 ◽  
Vol 28 (6) ◽  
pp. 667-671 ◽  
Author(s):  
L. A. Nagy ◽  
B. H. Olson
Keyword(s):  
Drinking Water ◽  
Filamentous Fungi ◽  
Distribution System ◽  
Membrane Filtration ◽  
Distribution Systems ◽  
Water Distribution ◽  
Drinking Water Distribution Systems ◽  
Colony Forming Units ◽  
Drinking Water Distribution ◽  
Fungal Colony

The densities of filamentous fungal colonies, together with physicochemical and bacteriological parameters, were assessed in a chlorinated and unchlorinated drinking water distribution system at eight separate times over a period of 1 year. Filamentous fungal colonies were enumerated by membrane filtration on Czapek–Dox agar. The mean number of filamentous fungal colony-forming units per 100 mL of drinking water was 18 in the unchlorinated and 34 in the chlorinated system. The majority of filamentous fungi isolated were saprophytic Deuteromycotina. The four most frequently occurring genera were Penicillium, Sporocybe, Acremonium, and Paecilomyces. In the chlorinated system, only physicochemical parameters correlated with observed fungal frequencies, whereas in the unchlorinated system, none of the parameters exhibited significant correlations with fungal numbers.

scholarly journals Citrox Improves the Quality and Shelf Life of Chicken Fillets Packed under Vacuum and Protects against Some Foodborne Pathogens

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1062
Author(s):  
Hany Mohamed Yehia ◽  
Manal Fawzy Elkhadragy ◽  
Wafa Abdullah Al-Megrin ◽  
Abdulrahman Hamad Al-Masoud
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Antibacterial Agents ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Storage Period ◽  
Total Coliform ◽  
Colony Forming Units ◽  
Meat Samples ◽  
Number Of Bacteria

Natural antibacterial agents such as citrox are effective against many foodborne pathogens and foods contaminated with bacteria. We studied the antimicrobial effects of citrox solutions (1% and 2%) on the total viable counts of methicillin-resistant Staphylococcus aureus (MRSA) in chicken meat fillets. The total coliform group counts found in the chicken samples were also determined. The samples were treated with S. aureus at a concentration of 106 colony-forming units (cfu)/g of meat and vacuum-packed (VP) at 4 °C for 3, 6, 9, 12, 15, 18, and 21 days. We also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage period of the meat samples. The results revealed that citrox inhibited the growth of MRSA in the chicken fillets. The total viable counts of MRSA decreased after treatment with 2% citrox in all treated samples that were stored at 4 °C by approximately 2 log units compared with the samples inoculated with S. aureus (Chicken-Staph groups) after 3, 6, 9, and 12 days of storage, and by approximately 1 log unit compared with the control samples treated with salt (Chicken-Salt groups) after 3, 6, and 9 days of storage. TVBN was reduced in the Chicken-Citrox-treated samples stored at 4 °C compared with the Chicken-Staph- and Chicken-Salt-treated samples. The results indicated that citrox is effective in reducing the total counts of MRSA and in improving the quality of chicken during the first three days of storage by reducing the number of bacteria by 1 log unit and extending the shelf life of chicken.

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