- Email: [email protected]
Virulence factors of Salmonella Enteritidis—Food safety issues due to table eggs’ contamination
Abstracts / Journal of Biotechnology 161S (2012) 19–48
Heavy metal residue levels in mussels and oysters marketed in Romania Constantin Savu ∗ , Mara Georgescu, Ovidiu Savu Faculty of Veterinary Medicine of Bucharest, 050097, Romania E-mail address: [email protected] (C. Savu). Four types of imported mollusks marketed in Romania were subjected to heavy metal residues detection. The heavy metals were analyzed by flame atomic absorption spectrophotometry in 290 oyster and 430 mussel samples from various hypermarkets. The overall contamination levels proved to be smaller for mussels, whilst no exceeding was found for cadmium, mercury and zinc in comparison to oysters. The average cadmium level was found to be 1.52 g/g and 0.28 g/g in oyster and mussel samples, respectively. Copper levels were higher than the European limits in all the oyster samples, with an average level of 18.7 g/g. The average level in mussels was much lower (1.63 g/g). The average lead levels were not generally high in neither of the analyzed mollusks but the spread of data was rather significant for oysters and mussels. This study has shown that there is a significant contamination with cadmium and copper in oysters marketed in Bucharest. Consequently, there is a strong need for monitoring heavy metal residues in imported mollusks and for identification of possible correlations with specific suppliers or certain areas of harvesting. http://dx.doi.org/10.1016/j.jbiotec.2012.07.110
Identification of the check methods of expiry date of meat preparations and importance thereof Gabriela P˘aduraru, Constantin Savu, Ovidiu Savu ∗ Faculty of Veterinary Medicine of Bucharest, 050097, Romania E-mail address: [email protected] (O. Savu). It is imperative that the food preparation production for consumption develops under the current law and takes mainly into consideration the protection of life and health of the population. This paper fits the scope of current concerns in the food safety field and brings to the fore the compliance methods of meat preparations from a sensory and physicochemical point of view with expiry dates and the necessity to check expiry dates with a view to marketing quality products that are safe for consumption for the purpose of protecting the consumers. The paper presents the determination methods of expiry dates of meat preparations, in order to assess the freshness of meat products by determining the level of easily hydrolysable nitrogen and the stage of fat oxidation. The analyses were carried out on categories of meat preparations for a certain period of time, while for the check of the expiry and assessment of freshness a number of samples were collected starting with January 2009 onwards and sent to the laboratory and subsequently conclusions were inferred. http://dx.doi.org/10.1016/j.jbiotec.2012.07.111
Defense measures in a food catering unit Ovidiu Savu, Mara Georgescu, Constantin Savu ∗ Faculty of Veterinary Medicine of Bucharest, 050097, Romania E-mail address: [email protected] (C. Savu). Food defense represents protection of food against any contamination or adulteration which is done on purpose. The same as food safety dangers, which are unintentionally associated with food, the
37
terrorist attacks and other types of intentionally contamination can take place in different stages of food chain, starting at the farm, including the primary production – raising crops, animals breeding, distribution, processing, transport, marketing, storing, and to the final consumer. That is why the application of food defense system through all the stages of the food chain, from farm to fork in order to guarantee that food is safe for consumption and dangers that can intentionally be introduced in food are prevented or eliminated, is crucial. http://dx.doi.org/10.1016/j.jbiotec.2012.07.112
The evolution of nonconformities situation in some spices-mix and ingredients processing technology used in food industry during 2010–2011 Carmen Daniela Petcu 1,∗ , Dana T˘ap˘aloag˘a 1 , Iuliana Neagu 1 , Monica Marin 2 , Paul T˘ap˘aloag˘a 2 1 2
Faculty of Veterinary Medicine, Bucharest 050096, Romania Faculty of Animal Science, Bucharest 011464, Romania
E-mail address: [email protected] (P.C. Daniela). The present paper has as main objective the emphasizing of importance to keep under control the nonconformities identified in some spices-mix and ingredients processing technology. The study was developed in a Romanian unit with modern technology of processing, mixing and packaging. Even there were working procedures in 2010, there were recorded 19 process/product nonconformities, appeared following some errors in the obtaining technology. During 2011, following the measures initiated by the unit top management, it was radically changed the production infrastructure and it was decided to implement a food safety management system, conformingly SR EN ISO 22000:2005. All these aspects determined the significant decreasing of the nonconformities number. Concluding, in the biotechnology of processing some spices-mix and ingredients, to demonstrate the conformities with the legal requiring, but especially to respect the requiring regarding the food allergens, there are necessary infrastructure modernization of the processing units and implementing some procedures to detail every employee activity. http://dx.doi.org/10.1016/j.jbiotec.2012.07.113
Virulence factors of Salmonella Enteritidis—Food safety issues due to table eggs’ contamination Anca-Maria Galis¸ 1,∗ , Ilie Van 1 , André Théwis 2 1
Animal Science Department, University of Agronomical Sciences and Veterinary Medicine, Bucharest 011464, Romania 2 Animal Science Department, University of Liège, Gembloux Agro-Bio Tech, Gembloux B-5030, Belgium E-mail address: anca [email protected] (A.-M. Galis¸).
The importance of table eggs in human diet and the food safety issues related to Salmonella Enteritidis led to numerous studies that aimed to explain the mechanisms involved in table eggs’ contamination. Its virulence mechanisms provide the necessary tools to induce carrier-state in laying hens, without causing any pathological lesions. Virulence mechanisms are related to different factors, among them: uspA and uspB genes, type 1 fimbriae, lipopolysaccharides, type-three secretion systems encoded by Salmonella pathogenicity island-1 and -2, effector proteins like SopE, SopA, SopD and SipB. All these enhance this serotype’s capacity of invading the epithelial cells at intestinal level and its survival and
38
Abstracts / Journal of Biotechnology 161S (2012) 19–48
multiplication inside the macrophages, causing systemic dissemination and contamination of the forming egg, by reaching the reproductive tract, for which it expresses a high tropism. The aim of this paper was to review the different virulence-related mechanisms that make possible the contamination of table eggs by S. enteritidis.
females. Weighting of thighs revealed mean vales of 700.94 ± 2.85 g for males and 448.38 ± 1.32 g for females, recording very significant differences between batches average. The obtained data show that the used rearing and slaughtering technologies are healthy. http://dx.doi.org/10.1016/j.jbiotec.2012.07.116
http://dx.doi.org/10.1016/j.jbiotec.2012.07.114 Food and Agricultural Products Capsicum peppers from a collection of parents and hybrids Estela Moreno 1 , Maria Carmen González-Más 2 , Ana Fita 1,∗ , Adrián Rodríguez-Burruezo 1 1
COMAV, Universitat Politècnica de València, Camino Vera s/n, Valencia 46022, Spain 2 IVIA-Fundación Agroalimed, Carretera Moncada-Náquera km 5, Moncada 46113 Spain E-mail address: anfi[email protected] (A. Fita). Capsicum fruits are utilized in many recipes, contributing with their aroma and/or pungency. While pungency has been profusely studied, knowledge on the aroma/volatile fraction is almost nil in terms of breeding and genetics. Here we present the preliminary results of a study about the volatile fraction of fully ripe fruits from a collection of parent lines and hybrids between them. SPME-GC/MS analyses were performed and total terpenoids, esters and alkanes were identified by mass spectra and estimated as GC-peak area units (p.a.u.). In most accessions terpenoids were the most abundant volatiles, ranging between 1.27 and 225.39 × 106 p.a.u., followed by alkanes (0.1–84.0 × 106) and esters (0–35.8 × 106). The same was true for hybrids (terpenoids: 4.5–522.4 × 106, alkanes: 1.2–158.7 × 106, esters: 0–110.2 × 106). Furthermore, a remarkable parent effect was found on the hybrid population, revealed as intermediate or alternatively, transgressive inheritance, although there was no compound-specificity for these models of inheritance. Our findings suggest that hybridization may help breeders to improve the volatile fraction of chile peppers. http://dx.doi.org/10.1016/j.jbiotec.2012.07.115
Phytotoxic effects of herbicide Attribut and surfactant BioPower on the root, stem and leaf anatomy of Triticum aestivum L. Gulden Yilmaz ∗ , Feruzan Dane Department of Biology, Faculty of Science, Trakya University, Edirne 22030, Turkey E-mail address: [email protected] (G. Yilmaz). Herbicide and surfactant compounds that, despite their benefits, may produce a wide range of toxic effects to the environment. This study was performed in order to determine some of toxic effects of different doses of Attribut used in wheat fields and of BioPower surfactant added Attribut on Triticum aestivum L. 0.42, 0.82, 1.68 mM Attribut and the same doses including 0.25% of BioPower surfactant were studied. EC (effective concentration) value corresponded to farmer dose (0.42 mM Attribut). Applications were done by seed treatment. The effects of each doses applied were monitored in terms of anatomical parameters. In conclusion, application of (0.82 mM Attribut) dose and more of that concentration effected anatomy of wheat negatively and these toxic effects increased in use with BioPower considering Attribute deposition in soil. As a response to the stress, narrowing in diameter in the general structure of the root, cuticle thickening, cleavages in parenchyma cells and cell wall thickening in the sclerenchyma cells and endodermis were determined. Similar results were seen in the literature and were discussed. http://dx.doi.org/10.1016/j.jbiotec.2012.07.117
The life span of Listeria monocytogenes in kefir microflora Güven Uraz ∗ , Sezer Akkuzu, Lale Türkmen, Elif Orhan Department of Biology, Faculty of Science, Gazi University, Teknikokullar Ankara 06500, Turkey
Research regarding study of meat quantitative and qualitative production obtained from Ross-308 hybrid, reared at S.C. Fermador SRL, Romania M.M. Ciobanu ∗ , P.C. Boisteanu, Roxana Lazar University of Agricultural Sciences and Veterinary Medicine, 3 Sadoveanu Alley, IASI-700490, Romania E-mail address: [email protected] (M.M. Ciobanu). The results presented in the current study are from a vast series of research and aimed to enlarge the knowledge area regarding qualitative and quantitative characteristics of meat obtained from Ross-308 hybrid reared and slaughtered at S.C. Fermador SRL farm. Determinations were effectuated on a number of 40 individuals (separately for males and females). The main studied indicators were: live weight, carcasses weight, slaughtered yield and rate of the slaughtered regions in carcasses’ composition. Slaughtered yield revealed mean values, 71.64 ± 0.34% at males and 76.95 ± 0.13% at females; between batches’ average being recorded statistical differences very significant (p > 0.001). The variation coefficient was 1.99% for males and 1.49% for females, fact which show the existence of a very homogenous character. Breast represented 523.59 ± 2.67 g for males and 331.09 ± 3.37 g at
E-mail address: [email protected] (G. Uraz). In this research, lactic bacteria and yeasts are isolated and identified from 60 kefir samples in 96-h. 2.0 × 102 CFU/ml of Listeria monocytogenes is inoculated in kefir samples. The life span of Listeria monocytogenes is evaluated inside the kefir samples. To isolate lactic bacteria, yeasts and Listeria monocytogenes, De Man Rogosa Sharpe agar, Potato Dextrose agar, Listeria selective agar base were used respectively. After 24 h incubation Listeria monocytogenes was counted as 1.5 × 106 CFU/ml, after 96 h incubation Listeria monocytogenes wasn’t in kefir samples. There was a decrease in number of lactic bacteria and yeast. Candida kefir and Streptococcus lactis was isolated from control kefir samples all time period. After incubation periods of 24 h Streptococcus lactis and Streptococcus thermophilus, 48 and 72 h Streptococcus lactis and Enterococcus faecium and at 96 h of incubations Enterococcus faecium were isolated from inoculated kefir samples. As the result lactic bacteria and yeast which is in kefir microflora has an effect on growth of pathogens. http://dx.doi.org/10.1016/j.jbiotec.2012.07.118
Heavy metal residue levels in mussels and oysters marketed in Romania Constantin Savu ∗ , Mara Georgescu, Ovidiu Savu Faculty of Veterinary Medicine of Bucharest, 050097, Romania E-mail address: [email protected] (C. Savu). Four types of imported mollusks marketed in Romania were subjected to heavy metal residues detection. The heavy metals were analyzed by flame atomic absorption spectrophotometry in 290 oyster and 430 mussel samples from various hypermarkets. The overall contamination levels proved to be smaller for mussels, whilst no exceeding was found for cadmium, mercury and zinc in comparison to oysters. The average cadmium level was found to be 1.52 g/g and 0.28 g/g in oyster and mussel samples, respectively. Copper levels were higher than the European limits in all the oyster samples, with an average level of 18.7 g/g. The average level in mussels was much lower (1.63 g/g). The average lead levels were not generally high in neither of the analyzed mollusks but the spread of data was rather significant for oysters and mussels. This study has shown that there is a significant contamination with cadmium and copper in oysters marketed in Bucharest. Consequently, there is a strong need for monitoring heavy metal residues in imported mollusks and for identification of possible correlations with specific suppliers or certain areas of harvesting. http://dx.doi.org/10.1016/j.jbiotec.2012.07.110
Identification of the check methods of expiry date of meat preparations and importance thereof Gabriela P˘aduraru, Constantin Savu, Ovidiu Savu ∗ Faculty of Veterinary Medicine of Bucharest, 050097, Romania E-mail address: [email protected] (O. Savu). It is imperative that the food preparation production for consumption develops under the current law and takes mainly into consideration the protection of life and health of the population. This paper fits the scope of current concerns in the food safety field and brings to the fore the compliance methods of meat preparations from a sensory and physicochemical point of view with expiry dates and the necessity to check expiry dates with a view to marketing quality products that are safe for consumption for the purpose of protecting the consumers. The paper presents the determination methods of expiry dates of meat preparations, in order to assess the freshness of meat products by determining the level of easily hydrolysable nitrogen and the stage of fat oxidation. The analyses were carried out on categories of meat preparations for a certain period of time, while for the check of the expiry and assessment of freshness a number of samples were collected starting with January 2009 onwards and sent to the laboratory and subsequently conclusions were inferred. http://dx.doi.org/10.1016/j.jbiotec.2012.07.111
Defense measures in a food catering unit Ovidiu Savu, Mara Georgescu, Constantin Savu ∗ Faculty of Veterinary Medicine of Bucharest, 050097, Romania E-mail address: [email protected] (C. Savu). Food defense represents protection of food against any contamination or adulteration which is done on purpose. The same as food safety dangers, which are unintentionally associated with food, the
37
terrorist attacks and other types of intentionally contamination can take place in different stages of food chain, starting at the farm, including the primary production – raising crops, animals breeding, distribution, processing, transport, marketing, storing, and to the final consumer. That is why the application of food defense system through all the stages of the food chain, from farm to fork in order to guarantee that food is safe for consumption and dangers that can intentionally be introduced in food are prevented or eliminated, is crucial. http://dx.doi.org/10.1016/j.jbiotec.2012.07.112
The evolution of nonconformities situation in some spices-mix and ingredients processing technology used in food industry during 2010–2011 Carmen Daniela Petcu 1,∗ , Dana T˘ap˘aloag˘a 1 , Iuliana Neagu 1 , Monica Marin 2 , Paul T˘ap˘aloag˘a 2 1 2
Faculty of Veterinary Medicine, Bucharest 050096, Romania Faculty of Animal Science, Bucharest 011464, Romania
E-mail address: [email protected] (P.C. Daniela). The present paper has as main objective the emphasizing of importance to keep under control the nonconformities identified in some spices-mix and ingredients processing technology. The study was developed in a Romanian unit with modern technology of processing, mixing and packaging. Even there were working procedures in 2010, there were recorded 19 process/product nonconformities, appeared following some errors in the obtaining technology. During 2011, following the measures initiated by the unit top management, it was radically changed the production infrastructure and it was decided to implement a food safety management system, conformingly SR EN ISO 22000:2005. All these aspects determined the significant decreasing of the nonconformities number. Concluding, in the biotechnology of processing some spices-mix and ingredients, to demonstrate the conformities with the legal requiring, but especially to respect the requiring regarding the food allergens, there are necessary infrastructure modernization of the processing units and implementing some procedures to detail every employee activity. http://dx.doi.org/10.1016/j.jbiotec.2012.07.113
Virulence factors of Salmonella Enteritidis—Food safety issues due to table eggs’ contamination Anca-Maria Galis¸ 1,∗ , Ilie Van 1 , André Théwis 2 1
Animal Science Department, University of Agronomical Sciences and Veterinary Medicine, Bucharest 011464, Romania 2 Animal Science Department, University of Liège, Gembloux Agro-Bio Tech, Gembloux B-5030, Belgium E-mail address: anca [email protected] (A.-M. Galis¸).
The importance of table eggs in human diet and the food safety issues related to Salmonella Enteritidis led to numerous studies that aimed to explain the mechanisms involved in table eggs’ contamination. Its virulence mechanisms provide the necessary tools to induce carrier-state in laying hens, without causing any pathological lesions. Virulence mechanisms are related to different factors, among them: uspA and uspB genes, type 1 fimbriae, lipopolysaccharides, type-three secretion systems encoded by Salmonella pathogenicity island-1 and -2, effector proteins like SopE, SopA, SopD and SipB. All these enhance this serotype’s capacity of invading the epithelial cells at intestinal level and its survival and
38
Abstracts / Journal of Biotechnology 161S (2012) 19–48
multiplication inside the macrophages, causing systemic dissemination and contamination of the forming egg, by reaching the reproductive tract, for which it expresses a high tropism. The aim of this paper was to review the different virulence-related mechanisms that make possible the contamination of table eggs by S. enteritidis.
females. Weighting of thighs revealed mean vales of 700.94 ± 2.85 g for males and 448.38 ± 1.32 g for females, recording very significant differences between batches average. The obtained data show that the used rearing and slaughtering technologies are healthy. http://dx.doi.org/10.1016/j.jbiotec.2012.07.116
http://dx.doi.org/10.1016/j.jbiotec.2012.07.114 Food and Agricultural Products Capsicum peppers from a collection of parents and hybrids Estela Moreno 1 , Maria Carmen González-Más 2 , Ana Fita 1,∗ , Adrián Rodríguez-Burruezo 1 1
COMAV, Universitat Politècnica de València, Camino Vera s/n, Valencia 46022, Spain 2 IVIA-Fundación Agroalimed, Carretera Moncada-Náquera km 5, Moncada 46113 Spain E-mail address: anfi[email protected] (A. Fita). Capsicum fruits are utilized in many recipes, contributing with their aroma and/or pungency. While pungency has been profusely studied, knowledge on the aroma/volatile fraction is almost nil in terms of breeding and genetics. Here we present the preliminary results of a study about the volatile fraction of fully ripe fruits from a collection of parent lines and hybrids between them. SPME-GC/MS analyses were performed and total terpenoids, esters and alkanes were identified by mass spectra and estimated as GC-peak area units (p.a.u.). In most accessions terpenoids were the most abundant volatiles, ranging between 1.27 and 225.39 × 106 p.a.u., followed by alkanes (0.1–84.0 × 106) and esters (0–35.8 × 106). The same was true for hybrids (terpenoids: 4.5–522.4 × 106, alkanes: 1.2–158.7 × 106, esters: 0–110.2 × 106). Furthermore, a remarkable parent effect was found on the hybrid population, revealed as intermediate or alternatively, transgressive inheritance, although there was no compound-specificity for these models of inheritance. Our findings suggest that hybridization may help breeders to improve the volatile fraction of chile peppers. http://dx.doi.org/10.1016/j.jbiotec.2012.07.115
Phytotoxic effects of herbicide Attribut and surfactant BioPower on the root, stem and leaf anatomy of Triticum aestivum L. Gulden Yilmaz ∗ , Feruzan Dane Department of Biology, Faculty of Science, Trakya University, Edirne 22030, Turkey E-mail address: [email protected] (G. Yilmaz). Herbicide and surfactant compounds that, despite their benefits, may produce a wide range of toxic effects to the environment. This study was performed in order to determine some of toxic effects of different doses of Attribut used in wheat fields and of BioPower surfactant added Attribut on Triticum aestivum L. 0.42, 0.82, 1.68 mM Attribut and the same doses including 0.25% of BioPower surfactant were studied. EC (effective concentration) value corresponded to farmer dose (0.42 mM Attribut). Applications were done by seed treatment. The effects of each doses applied were monitored in terms of anatomical parameters. In conclusion, application of (0.82 mM Attribut) dose and more of that concentration effected anatomy of wheat negatively and these toxic effects increased in use with BioPower considering Attribute deposition in soil. As a response to the stress, narrowing in diameter in the general structure of the root, cuticle thickening, cleavages in parenchyma cells and cell wall thickening in the sclerenchyma cells and endodermis were determined. Similar results were seen in the literature and were discussed. http://dx.doi.org/10.1016/j.jbiotec.2012.07.117
The life span of Listeria monocytogenes in kefir microflora Güven Uraz ∗ , Sezer Akkuzu, Lale Türkmen, Elif Orhan Department of Biology, Faculty of Science, Gazi University, Teknikokullar Ankara 06500, Turkey
Research regarding study of meat quantitative and qualitative production obtained from Ross-308 hybrid, reared at S.C. Fermador SRL, Romania M.M. Ciobanu ∗ , P.C. Boisteanu, Roxana Lazar University of Agricultural Sciences and Veterinary Medicine, 3 Sadoveanu Alley, IASI-700490, Romania E-mail address: [email protected] (M.M. Ciobanu). The results presented in the current study are from a vast series of research and aimed to enlarge the knowledge area regarding qualitative and quantitative characteristics of meat obtained from Ross-308 hybrid reared and slaughtered at S.C. Fermador SRL farm. Determinations were effectuated on a number of 40 individuals (separately for males and females). The main studied indicators were: live weight, carcasses weight, slaughtered yield and rate of the slaughtered regions in carcasses’ composition. Slaughtered yield revealed mean values, 71.64 ± 0.34% at males and 76.95 ± 0.13% at females; between batches’ average being recorded statistical differences very significant (p > 0.001). The variation coefficient was 1.99% for males and 1.49% for females, fact which show the existence of a very homogenous character. Breast represented 523.59 ± 2.67 g for males and 331.09 ± 3.37 g at
E-mail address: [email protected] (G. Uraz). In this research, lactic bacteria and yeasts are isolated and identified from 60 kefir samples in 96-h. 2.0 × 102 CFU/ml of Listeria monocytogenes is inoculated in kefir samples. The life span of Listeria monocytogenes is evaluated inside the kefir samples. To isolate lactic bacteria, yeasts and Listeria monocytogenes, De Man Rogosa Sharpe agar, Potato Dextrose agar, Listeria selective agar base were used respectively. After 24 h incubation Listeria monocytogenes was counted as 1.5 × 106 CFU/ml, after 96 h incubation Listeria monocytogenes wasn’t in kefir samples. There was a decrease in number of lactic bacteria and yeast. Candida kefir and Streptococcus lactis was isolated from control kefir samples all time period. After incubation periods of 24 h Streptococcus lactis and Streptococcus thermophilus, 48 and 72 h Streptococcus lactis and Enterococcus faecium and at 96 h of incubations Enterococcus faecium were isolated from inoculated kefir samples. As the result lactic bacteria and yeast which is in kefir microflora has an effect on growth of pathogens. http://dx.doi.org/10.1016/j.jbiotec.2012.07.118