Aspectos ecológicos del uso de sorbentes para mejorar la eficiencia de bioremediación de suelos contaminados por petróleo

Nowadays, polluted soils are one of the primary environmental problems. Due to a large number of oil-contaminated lands, new methods are being developed more and more actively, as well as a combination of various existing methods for disposing of oil spills. In this paper, bioremediation with the use of adsorption is considered to reduce toxicity and accelerate the processes of microbial destruction of hydrocarbons. There is a large selection of sorbents based on carbon, mineral, and natural materials. The effectiveness of a particular sorbent will vary depending on the application region, weather and climate conditions, soil type, and the type and properties of the oil. In this work, peat was tested as an organic sorbent (S1), vermiculite as a mineral sorbent (S2), and sorbent based on carbon (S3). The sorbents were added to the soils contaminated by oil, evaluating the pH, humidity, and phytotoxicity of the soils. The results showed that the soils treated with sorbents maintained the neutral pH, increased the humidity, and decreased the phytotoxicity of the soil. The sorbent efficiency was S3> S2> S1.

Responses of Mast Cells to Pathogens: Beneficial and Detrimental Roles

Mast cells (MCs) are strategically located in tissues close to the external environment, being one of the first immune cells to interact with invading pathogens. They are long living effector cells equipped with different receptors that allow microbial recognition. Once activated, MCs release numerous biologically active mediators in the site of pathogen contact, which induce vascular endothelium modification, inflammation development and extracellular matrix remodeling. Efficient and direct antimicrobial mechanisms of MCs involve phagocytosis with oxidative and non-oxidative microbial destruction, extracellular trap formation, and the release of antimicrobial substances. MCs also contribute to host defense through the attraction and activation of phagocytic and inflammatory cells, shaping the innate and adaptive immune responses. However, as part of their response to pathogens and under an impaired, sustained, or systemic activation, MCs may contribute to tissue damage. This review will focus on the current knowledge about direct and indirect contribution of MCs to pathogen clearance. Antimicrobial mechanisms of MCs are addressed with special attention to signaling pathways involved and molecular weapons implicated. The role of MCs in a dysregulated host response that can increase morbidity and mortality is also reviewed and discussed, highlighting the complexity of MCs biology in the context of host-pathogen interactions.

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators

ABSTRACTThis study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (~6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ~100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

Examining the safety of duck breast prepared the sous vide method

Objectives: There is an increasing desire in the culinary industry to use sous vide to prepare meals at low internal temperatures to enhance flavour, texture, and quality. The sous vide method uses specific time and temperature combinations to allow for sufficient microbial destruction. The BCCDC’s Guidelines for Restaurant Sous Vide Cooking Safety in British Columbia suggests time and temperature combinations to help ensure that the required log10 reductions of pathogens are achieved. Concerns for public safety arise when chefs deviate from the guidelines, and therefore may not achieve the appropriate log10 reductions. This study looked at a commonly used sous vide duck breast recipe and determine whether appropriate the appropriate log10 reductions were met. It also examine the efficacy of the sear step and resting period in achieving the log10 reductions. Methods: After calibration, two batches of 15 duck breasts were prepared using the sous vide method for 80 minutes at 58ºC, the breasts were then seared on a 200°C frying pan for 2 minutes each side, and then subjected to a 4 minute rest period at room temperature. The internal temperature of the breasts was continuously measured using SmartButton thermometers. This data was entered into the AMI Process Lethality Determination Spreadsheet to calculate the log10 reductions. The log10 reductions were analyzed using a one-sample t-test to assess whether the recipe achieved the required 7.0 log10 reductions. Results: The results showed 14% of the 29 duck breasts achieved a 7.0 log10 reduction after the sous vide step of 80 minutes at 58 ºC. The null hypothesis (Ho: measured log10 reductions of duck breasts = 7.0 log10 reductions) was rejected with 100% power and a p-value of 0.00. The mean was 5.13, therefore it seems as though the log10 reductions were significantly lower than 7.0 log10 reductions. After the sear and the resting period, 52% of 27 duck breasts achieved a 7.0 log10 reduction. Statistical analyses showed that the null hypothesis could not be rejected. The p-value was 0.97 and the power was 0.413. Disregarding cumulative effects, the median log10 reductions achieved only by the sear step was 0.43, and the median log10 reductions achieved solely by the resting period was 0.35. Conclusion: Due to lack of normality one cannot confidently say this recipe will achieve 7.0 log10 reductions. However, due to the high log10 reductions achieved, it seems plausible for another recipe to provide adequate log10 reductions while maintaining acceptable quality. The sous vide step should be used for the majority of the log10 reductions. Due to a wide variability in the results, the sear and resting period should only be used for small increases in log10 reductions.