Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

In this study, the microbiological safety and quality of commercial sufu were investigated. Twenty-three samples of three different types of sufu were obtained, mainly in China and some in The Netherlands. Chemical parameters analysed included moisture, pH, free amino N, NaCl, ethanol, sucrose, glucose, and fructose. Concentrations of NaCl, ethanol, glucose and fructose varied from 6.2%, 0.5%, 0% and 0% to 14.8%, 6.3%, 6.2% and 4.8%, respectively. Microbiological analyses were done for total count of mesophilic aerobic bacteria (TMAB), bacterial endospores, total count of halotolerant bacteria at 10% (THB10) and at 17.5% NaCl (THB17.5), lactic acid bacteria (LAB), fungi, Enterobacteriaceae, and the following pathogens: Bacillus cereus, Clostridium perfringens, Staphylococcus aureus and Listeria monocytogenes. High levels (>10⁵ CFU/g) of TMAB and bacterial endospores were found in most samples, and 85% of TMAB was identified as Gram-positive. Considerable levels (10⁵ and 10⁷ CFU/g) of LAB were detected in two samples of white sufu, and isolates of LAB were identified as most probably Lb. casei. One-third of the samples contained less then 10³ CFU/g B. cereus, but three samples had over 10⁵ CFU/g indicating potential hazard to consumers. All samples had less than 10³ CFU/g C. perfringens, except sample R11 (10⁵ CFU/g). S. aureus could not be detected in any of the samples tested since the competitive microflora (usually bacilli) disturbed typical features on the selective medium used; however S. aureus enterotoxin A was detected in some of the white and grey sufu samples. Fungi, Enterobacteriaceae, and L. monocytogenes were not detected in any of the samples. Based on these results, a microbiological guideline for safe commercial sufu is proposed.     

An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products

The microbiological and organoleptic quality of selected sous vide products was monitored over a storage period of up to five weeks at 3°C and 8°C, respectively. Sous vide products stored at the recommended temperature of 3°C showed negligible microbial growth and were found to be organoleptically acceptable throughout the storage period. Total plate counts at the end of the fourth week of storage were in the range <10–7×10³ CFU/g for all 19 products under study. Listeria monocytogenes, Salmonella, Clostridium perfringens, Bacillus cereus and Enterobacteriaceae were not detected in any of the processed samples. At 8°C, under temperature abuse conditions, while some products had acceptable microbial levels of 10²–10⁴ CFU/g after three weeks, others such as chicken chasseur had counts above 10⁶ CFU/g by the second week of storage. Lactic acid bacteria and Pseudomonas species were dominant in the microbial flora of spoilt samples and B. cereus (>3×10⁴ CFU/g) was isolated from spoilt chicken chasseur samples in the fourth week of storage at 8°C. Critical factors affecting sous vide product safety are discussed.     

Microbiological quality assessment of garri with reference to thermonuclease activity

The microbiological quality of garri obtained from open markets and traditional processing industry in Benin City with reference to staphylococcal contamination was investigated. Enumeration of the total heterotrophic bacteria, total fungal propagules and Staphylococcus aureus in food samples was carried out using appropriate media. The staphylococcal thermonuclease activity determination was used as an indicator of previous (substantial) growth of S. aureus and possible presence of staphylococcal enterotoxins. The total heterotrophic bacterial count of the open markets’ samples was 7.75±2.87×10³ cfu/g with corresponding staphylococcal count of 1.65±0.82×10³ and fungal propagule count of 2.50±1.14×10² cfu/g. Samples obtained immediately after processing from the traditional garri industry revealed total heterotrophic bacterial count of 5.00×10¹ cfu/g; staphylococcal count of 5.00×10⁰ cfu/g and no fungal count. The zone diameter of thermonuclease activity was 8.13±0.52 mm for open markets’ samples while traditional processing industry samples have 7.83±0.54 mm. From the study, it was found that there was contamination and growth of S. aureus and possibly the presence of staphylococcal enterotoxin in the product. The public health significance of the microorganisms with the production of thermonuclease and enterotoxins by S. aureus are discussed.     

Microbiological profile of helva sold at retail markets in Izmir city and the survival of Staphylococcus aureus in this product

The objective of this research was to determine the microbiological profile of tahin helva, a low moisture confectionery. A total of 63 tahin helva samples were collected from the retail markets in Izmir, Turkey. These samples were examined by standard procedures for aerobic plate count (APC) and counts of moulds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Salmonella spp. APC of samples ranged from <10 to 1.6 × 10⁵ cfu/g. The counts for moulds, yeasts and Enterobacteriaceae ranged from <10 to 1.8 × 10³, <10 to 7 × 10², <10 to 8.5 × 10² cfu/g, respectively. None of the samples contained S. aureus or Salmonella. The potential for survival of S. aureus in the product stored at refrigeration (4 °C) and room (20 °C) temperatures was evaluated by artificial contamination. S. aureus cells were still recovered after 9 months of storage at both temperatures. The results of this investigation indicate that S. aureus contamination of tahin helva, (a_w of 0.172) may constitute a potential public health hazard, depending on the extent of contamination and mishandled exercise at the sale area and the kitchen.     

Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods

An antibiogram of 48 strains of Bacillus cereus isolated from 6 different kinds of legume-based Indian fermented foods (amriti, dhokla, dosa, idli, papad and wadi) was generated against 18 different antibiotics that are commonly used against foodborne diseases, mainly gastroenteritis. Each of the isolates was found to be resistant against at least nine different antibiotics. Production of extracellular enzymes, namely protease, lipase and amylase by 33%, 27% and 46%, respectively, of the isolates indicates their potentiality for food spoilage. In brain–heart infusion broth supplemented with glucose, the D_100 °C-values for the tested 12 strains ranged from 3.0 to 9.2 min. In nutrient broth, the minimum and maximum pHs permitting growth of B. cereus were 5.3 and 11.6, respectively. The minimum inhibitory concentrations of sodium chloride, benzoic acid and sorbic acid for the growth of the isolates were 65–85 mg ml⁻¹, 400–700 μg ml⁻¹ (pH 5.0–4.2) and 500–600 μg ml⁻¹ (pH 5.0–4.8), respectively. Of the tested 10 strains, eight were resistant to 300 μg nisin ml⁻¹ (pH 5.0). While studying the combined effect of selected hurdles on the growth of an isolate, the judicious combination considered was 20 mg sodium chloride, 300 μg benzoic acid and 25 μg nisin ml⁻¹ at pH 5.6. The whole-cell protein fingerprinting (WCPF) analysis using SDS–PAGE revealed a high level of diversity among the isolates. At 60% similarity level, the WCPF profiles could be grouped into four major clusters which were divided into 34 subclusters. Most of the subclusters were source-wise homogeneous.     

Microbiological characteristics of cake prepared from rice flour and sticky rice flour

Microbiological, chemical and sensory changes in MiGao (a traditional Chinese steamed cake) were studied during five days of storage at 25 °C. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram-positive, catalase-positive cocci, Staphylococcus aureus, Bacillus strains, yeasts and moulds, and pH and moisture content were also analyzed. Total plate counts in the products under study in the third day of storage were in the range <10³ CFU/g and the shelf-life of the product was estimated to be only two or three days by the panelists. During the first two days, Gram-positive bacteria were dominant, mainly represented by Staphylococcus epidermidis. Bacillus strains occurred by the third day, reaching a maximum level of 1 × 10⁶ CFU/g after five days of storage. No Enterobactericeae or Lactic acid bacteria were detected in the processed products throughout the storage period. All the isolated strains from the mannitol salt agar belonged to the genus Staphylococcus. The predominant species were S. epidermidis and S. aureus. Most Bacillus strains, isolated from the tryptone soya agar, belonged to the species Bacillus brevis. The count of yeasts and moulds increased slowly but remained low throughout the storage period.     

Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves

A local market survey of fresh, raw coriander leaves, which is a component of many ready-to-eat, Indian dishes showed large variation in their bacterial load (7.0×10⁶–1.36×10⁸ cfu/gm) and mold and fungi (3.0×10³–1.0×10⁴ cfu/gm) and presence of potentially pathogenic bacteria such as faecal coliforms, Listeria and Yersinia. Conventional chlorination treatment affected the structural integrity of leaves leading to enhancement of rotting. Exposure to a low dose of 1 kGy was efficient for bacterial decontamination and elimination of potential pathogens without affecting the keeping quality of coriander leaves upto two weeks storage at 8–10 °C, measured visually in terms of degree of yellowing and rotting. Irradiation at higher doses led to the increased rotting during storage. The total chlorophyll contents as well its components, chlorophyll a and b did not change significantly on irradiation and subsequent storage. Similarly, the total carotenoid levels remained unaffected by exposure to 1 kGy dose, however, a dose dependent enhancement in their extractability was observed in irradiated leaves. No qualitative differences were observed in the GLC profile of volatile oils of control and irradiated (1 kGy) samples. There were no significant quantitative changes in the constituents of the major aroma compounds obtained from these two samples. Effects of irradiation on storage of the seasoning were also assessed.     

Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at −1.5 °C

The ability of two Campylobacter jejuni strains (MOO3, a cattle isolate, and MOO8, a sheep isolate) to survive on chilled, preservatively packaged primal beef cuts was examined. Each of the strains was inoculated separately (10⁵ cfu g⁻¹) onto 500 g beef steaks, packaged under vacuum or 100% carbon dioxide, and stored, with uninoculated controls, for 41 days at −1.5 °C. Bacterial numbers were determined at 0, 1, 3, 6, 13, 20, 27, 34 and 41 days by dilution, plating on both Columbia Sheep Blood Agar and Campylobacter Blood-Free Selective Agar and incubation at 42 °C for 48 h under microaerophilic conditions. In addition, an aerobic count on all samples was determined by dilution, plating on Plate Count Agar and incubation at 25 °C for 72 h. No significant changes in numbers of the C. jejuni strains or aerobic bacteria occurred during storage at −1.5 °C on steaks packaged under either vacuum or carbon dioxide. The ability of these pathogens to survive standard preservative packaging conditions is different from that reported in the literature and therefore a cause for concern. Strict hygienic practice or the implementation of decontamination technologies are recommended as mechanisms to assure safety of meat with respect to this pathogen.     

Microbiological quality of fruit juices sold in Tripoli–Libya

Fruit juices are becoming an important part of the modern diet in many communities. Data regarding the microbiological quality of foods, particularly fruit juices, sold in Libya and the neighboring North African countries are few if not lacking. Using standard microbiological procedures, 146 fruit juice samples sold in Tripoli were examined. Total bacterial counts (TBC) of samples examined ranged between <1 and 3 × 10⁵ CFU/ml (mean = 5 × 10⁴). Almond juice showed the highest TBC ranging between 1.8 × 10³ and 3 × 10⁵ (mean = 1.7 × 10⁵). Staphylococcus aureus was detected in 8 (5.5%) samples, Streptococcus spp. in 4 (2.7%), coliforms in 33 (22.6%), Escherichia coli (none were of serogroup O157) in 3 (2.1%), Klebsiella pneumonia in 17 (11.6%), Aeromonas spp. in 3 (2.1%), Pseudomonas aeruginosa in 6 (4.1%), Candida albicans in 18 (12.3%), Candida spp. in 109 (74.7%) and other yeasts in 85 (58.2%). Many of these organisms can cause disease in humans, which indicates that a large number of juices tested did not fulfill the Libyan guidelines for the microbiological quality of juices. Application of the HACCP system should be introduced into the food industry sector to improve the quality of fruit juices and other foods manufactured in Libya.     

Effects of some Chinese medicinal plant extracts on five different fungi

Chinese medicinal plant extracts were screened against some fungal strains, such as Aspergillus niger, Botrytis cinerea, Fusarium moniliforme, Glomerella cingulata, and Phyllosticta caricae. Plants were extracted with hot water, 80% methanol or acetone. Aliquots of the extracts at variable concentrations were then incubated with different fungal strains, and the minimum inhibitory concentrations (MICs) of each plant extract determined. In this study, the methanol extracts of Cinnamomum cassia had MIC values of 13.3 mg ml⁻¹, when tested against F. moniliforme and P. caricae. The acetone extracts of C. cassia had MIC values of 8.3 mg ml⁻¹ and 10 mg ml⁻¹ respectively, when tested against B. cinerea and G. cingulata. The hot water extracts of C. cassia inhibited significantly the growth of A. niger, B. cinerea, F. moniliforme, and P. caricae with MIC values at 10, 11.7, 5, and 6.7 mg ml⁻¹ respectively. The acetone extracts of Curcuma longa inhibited effectively P. caricae with the MIC value at 6.7 mg ml⁻¹. To determine the stability, various plant extracts were stored at 4 and 25 °C over a period of one month and their effects on fungal growth examined. Results show that the acetone extracts of Cu. longa and Coptidis rhizoma maintained their activity against fungal strains when stored at 4 °C, but not at 25 °C. The methanol extracts of C. cassia lost a great portion of inhibitory activities but not all, after stored at 4 °C and 25 °C for one month. The effect of various combinations of these extracts on antimicrobial activity has also been examined. The combinations of herb extracts showed higher inhibitory effect towards tested fungi than that of individual extract. Results from these findings suggest that these herbal extracts may be used as natural antifungal agents to inhibit growth of foodborne pathogen.     

页岩油原地量和可动油量评价方法与应用

页岩总油含量（TOY）和可动油含量（MOY）的计算是页岩油资源潜力评价的核心技术。根据对两次热解样品总有机碳含量（TOC）非均质性的认识,提出了一种基于两次热解数据来评价样品TOC含量非均质性的方法及一种校正吸附油含量的计算方法,并运用该方法对江汉盆地29个潜江组页岩样品和渤海湾盆地32个沙河街组页岩样品进行评价,结果显示：①TOC含量偏差平均值分别达到0.16%和0.34%,说明两组样品都存在一定的非均质性;②校正前、后吸附油含量的差值分别为0.85 mg/g和0.84 mg/g,说明进行等价TOC校正可以使吸附油含量、总油含量和可动油含量的计算结果更准确。同时,提出了一种基于页岩油密度及地层体积系数计算蒸发烃损失量的方法。采用以上新方法对鄂尔多斯盆地延长组7油层组（长7油层组）页岩油进行评价,结果显示：①吸附油含量占总油含量的63%,可动油含量占总油含量的37%,总油含量是游离烃量（S₁）的3.5倍,蒸发烃损失量约占总烃含量的9%,占S₁含量的29%;②长7油层组页岩油原地量为111.2×10⁸ t,可动油量为40.1×10⁸ t,说明长7油层组页岩油勘探潜力大。     

气藏凝析水引起的地层水矿化度淡化问题——以四川盆地新场气田须二段气藏为例

前人据研究成果提出了高温高压气藏地层水矿化度变化较大的认识,由此有可能得出与实际情况不一致的结论,其主要原因是忽视了低矿化度凝析水的影响。为此,利用四川盆地新场气田须家河组二段气藏投产以来获得的产出水样矿化度资料,研究了不同水气比阶段的井口水样矿化度特征,认为井口产出水样矿化度明显受到了凝析水淡化的影响,气藏井口产出水可以划分为凝析水、地层水及其两者的混合水。研究结果表明：①井口产出水矿化度随气井水气比增大而增高,由低矿化度凝析水向高矿化度地层水转变;②当气井水气比小于0.1 m³/10⁴ m³时,井口产出水为矿化度小于1 g/L的凝析水;③当水气比为0.1～0.8 m³/10⁴ m³时,水样矿化度介于凝析水和地层水之间,水样以混合水为主;④气井水气比大于等于0.8 m³/10⁴ m³时,水样最接近于地层水矿化度,凝析水对水样矿化度的影响可以忽略;⑤在排除凝析水淡化影响后,单一气藏地层水矿化度差异不大,新场气田须二段气藏变化范围在93.47～120.05 g/L之间。     

Prevalence of Listeria monocytogenes in delicatessen food products in China

This study was to investigate the prevalence of Listeria monocytogenes in delicatessen food, raw materials and environmental samples in food processing chain. Two hundred and forty-five samples of delicatessen foods in markets, 98 samples of cooked foods from restaurants and hotels, 154 samples of food product contact surfaces such as counters, iceboxes and chopping blocks etc. from processing and selling sites, 51 environmental samples from the food-cooking rooms of restaurants and hotels were collected and detected for the prevalence of L. monocytogenes. The results showed that there were 32 strains isolated from delicatessen foods in the market and the average prevalence was 13.06% which is significantly higher (p < 0.01) than those isolated from cooked foods in hotels and restaurants (1.02%) suggesting that the delicatessen food products may be contaminated during the delivery from hotels and restaurants to the markets. Ten strains were isolated from 335 raw materials and 21 strains were isolated from 154 processing equipments in selling and processing sites. No strains were isolated from 51 samples of equipments in cooked food rooms of hotels and restaurants. The study shows that the prevalence of L. monocytogenes in delicatessen foods in the market was significantly higher than those in the cooked foods of hotels and restaurants, and therefore, the critical control points were: (1) to establish relative closed selling rooms; (2) to establish the sterilizing measures to keep the delicatessens from being contaminated with L. monocytogenes during the delivery from restaurants or hotels to the retail markets.     

无黏结剂X型分子筛吸附1-己烯性能

水热法合成了无黏结剂X型分子筛,采用X射线衍射(XRD)、扫描电子显微镜(SEM)、透射电子显微镜(TEM)、氮气吸附等手段对其进行表征,并研究了其吸附1-己烯的性能。结果表明：合成的无黏结剂X型分子筛比表面积和孔体积分别为576 m²/g和0.30 cm³/g,比4种市售含黏结剂X型分子筛颗粒分别高出34%～42%和11%～15%;在25 ℃时,1-己烯在无黏结X型分子筛样品上的气相饱和吸附量和液相表观吸附量分别为178.2 mg/g和67.5 mg/g,较4种市售含黏结剂分子筛分别高出26%～51%和21%～49%;1-己烯在无黏结剂X型分子筛上的表观扩散时间常数(D_c/r²)为7.13×10^-5/s,是其在含黏结剂样品上的3.4～5.2倍;1-己烯在无黏结剂X型分子筛床层上的动态饱和吸附容量为60.4 mg/g,Thomas速率常数K_th为0.00393 mL/(min·mg);模拟计算得到的1-己烯分子在X型分子筛骨架结构上的吸附作用能为52.22 kJ/mol。     

民丰洼陷沙三段岩性油气藏油气充注事件的压力响应

运用流体包裹体系统分析技术,对民丰洼陷 8 口井中 15 块样品的镜下流体包裹体岩相学特征观察与描述、油包裹体荧光观察及盐水包裹体和油包裹体显微测温,确定出民丰洼陷沙三段岩性油气藏存在 3 期油气充注事件,分别发生在 28×10⁶~25×10⁶a、7.1×10⁶~3.4×10⁶a 和 1.1×10⁶a 至现今,且以 7.1×10⁶a 以来的晚期油气充注为主。自东营组沉积以来所表现出的 3 个增压–降压演化旋回与其所经历的三次油气充注事件具有耦合关系：第一次油气充注为常压充注;第二次主要为异常高压充注;第三次早期主要为异常高压充注,而晚期主要为常压充注。     

鄂尔多斯盆地中生界石油勘探实践及主要认识

鄂尔多斯盆地是中国第二大沉积盆地,油气资源丰富,勘探前景广阔。其中,三叠系延长组发育典型的低渗透—致密油藏,勘探难度大。50年来,持续深化鄂尔多斯盆地中生界油藏地质研究,提出了侏罗系油藏群成藏理论、内陆坳陷湖盆大型岩性油藏成藏理论和陆相页岩油成藏理论,实现3次战略转移,发现4个储量超过10×10⁸ t的常规油气区和1个储量达20×10⁸ t的页岩油接替区,探明石油储量连续10 年年均增长超3×10⁸ t,成为中国增储上产速度最快的油区,原油年产量占中国的12.5%,可供其他同类型盆地的油气勘探借鉴。     

Effect of nisin on the storage of sous vide processed Korean seasoned beef

Seasoned beef called Jangzorim in Korea is produced by boiling in soy sauce, and is a popular food in Korea. The aim of this study is to evaluate the microbial safety and physical qualities of sous vide processed seasoned beef, and the effect of nisin during storage. Sous vide processed packages with or without nisin (100 IU or 500 IU) were stored at 4 °C or 25 °C for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25 °C storage, the number of mesophilic microorganisms in seasoned beef packages without nisin increased markedly, but with nisin there was no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and B. cereus cells showed similar trends, although C. perfringens was not detected in all samples. At 25 °C storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly. The colour of packages without nisin showed a drastic decrease in lightness (‘L’) while no changes were observed in packages with nisin.     

Elimination of Yersinia enterocolitica on carrots (Daucus carota L.) by using household sanitisers

In this study, the effects of lemon juice, the mixture of lemon juice–vinegar (1:1) and lemon dressing against Yersinia enterocolitica on carrot were investigated. Carrots inoculated with Y. enterocolitica cells (approximately 10⁶ cfu/ml) were treated with 100%, 75% and 50% lemon juice, a mixture of lemon juice–vinegar, and lemon dressing for 0, 15, 30 and 60 min. Enumeration of Y. enterocolitica populations on CIN agar beside TSA agar by using two methods as then performed. One hundred percent lemon juice was the most effective agent used, completely inhibiting viable cells of Y. enterocolitica on carrot after 15 min exposure. Although no growth was observed on carrots treated with 100% lemon juice for 15 min, there was no statistical difference between the antibacterial effects of 100% lemon juice, 75% lemon juice, the mixture of lemon juice–vinegar and lemon dressing whilst the effect of 50% lemon juice was statistically different from those solutions (P < 0.05) and its definite inhibitive activity was seen after 60 min treatment.     

近10年中国天然气工业快速发展

近10年（2012—2021年）中国天然气工业快速发展,主要是：①近10年共产气15 105.2×10⁸ m³,是前10年（2002—2011年）总产气量6 468.38×10⁸ m³ 的2.3倍;②天然气储量猛增,近10年新增探明天然气地质储量84 499.58×10⁸ m³ ,是前10年总储量55 696.57×10⁸ m³ 的1.5倍;③页岩气勘探开发开花结硕果,近10年发现并探明7个页岩气田,新增探明页岩气地质储量2.74×10¹² m³,累计生产页岩气920×10⁸ m³;④年产百亿方大气田前10年2个,近10年为3个;⑤长输气管道四通八达,近10年建成长输气管道60 766.5 km,是1949—2011年间建成管道长度的2.6倍。     

黔南坳陷震旦系—寒武系页岩解析气中氦气成因及来源

氦气由于其独特的物理化学性质及稀缺性被列为重要的战略资源。目前中国氦气资源需求缺口巨大,对外依存度极高,急需加强氦气资源的勘探及研究工作。以黔南坳陷震旦系陡山沱组和寒武系牛蹄塘组页岩（气）为研究对象,基于气体组分及碳同位素、稀有气体组成及同位素比值、页岩的主、微量元素分析等测试结果,对页岩气中氦气成因及来源进行研究。结果表明：陡山沱组和牛蹄塘组页岩气主要以N₂为主,CH₄含量次之,He含量介于（1 533.1~2 323.7）×10^-6之间,³He/⁴He值为0.009 ~0.010 Ra（Ra=1.4×10^-6）,显示以壳源氦为主。页岩气样品中²¹Ne/²²Ne值和⁴⁰Ar/³⁶Ar值高于相应的空气值,表明存在不同比例壳源²¹Ne和⁴⁰Ar加入。研究气体样品中壳源放射性成因⁴He/⁴⁰Ar的实测值与地壳放射性成因⁴He/⁴⁰Ar值接近,而远小于岩石原位放射性成因⁴He/⁴⁰Ar的理论计算值,表明可能存在地壳或岩石解析过程中空气来源的稀有气体稀释了岩石原位放射性成因的⁴He和⁴⁰Ar。基于页岩层段原位氦气生成速率与地壳氦释放通量的理论计算,页岩气样品中⁴He的原位累积时间和地壳补给时间都远小于对应地层的沉积年龄,表明地层沉积过程中存在构造运动导致原位生成的氦气发生散失。