Pt/C and Pt 9 Bi 1 /C catalysts are synthesized by wet chemistry, characterized by physicochemical and electrochemical methods, and evaluated towards glucose and methylglucoside electrooxidation in alkaline medium. Pt 9 Bi 1 /C leads to onset potentials 150 to 350 mV lower than those of Pt/C for glucose and methyl-glucoside oxidation, respectively. From in situ infrared spectroscopy, main reaction products of glucose and methyl-glucoside oxidation are gluconate and methyl-glucuronate, respectively. Chronoamperometry are performed for 6 hours in a 25 cm 2 electrolysis cell fitted with a Pt 9 Bi 1 /C anode to oxidize 18 g L -1 glucose and methyl-glucoside at cell voltages of 0.30 V and 0.50 V, respectively, and a Pt/C cathode to produce hydrogen. Analyses of the reaction products by high performance liquid chromatography, 13 C nuclear magnetic resonance and mass spectroscopy indicate that gluconate and methyl-glucuronate are formed with 100% faradaic efficiency and 100 % selectivity at 40 % glucose and 37 % methyl-glucoside conversion, respectively.

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The effects of cell voltage and of concentration of sugars (glucose and xylose) on the performances of their electro-reforming have been evaluated at a Pd3Au7/C anode in 0.10 mol L−1 NaOH solution. The catalyst synthesized by a wet chemistry route is first comprehensively characterized by physicochemical and electrochemical techniques. The supported catalyst consists in alloyed Pd3Au7 nanoparticles of circa 6 nm mean diameter deposited on a Vulcan XC72 carbon support, with a metal loading close to 40 wt%. Six-hour chronoamperometry measurements are performed at 293 K in a 25 cm2 electrolysis cell for the electro-conversion of 0.10 mol L−1 and 0.50 mol L−1 glucose and xylose at cell voltages of +0.4 V, +0.6 V and +0.8 V. Reaction products are analyzed every hour by high performance liquid chromatography. The main products are gluconate and xylonate for glucose and xylose electro-reforming, respectively, but the faradaic yield, the selectivity and the formation rate of gluconate/xylonate decrease with the increase of aldose concentration, whereas lower faradaic yields and higher formation rates of gluconate/xylonate are observed at +0.8 V than at +0.4 V (higher chemical yields).

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). These heat-injured cells could later recover under abusive storage and handling conditions and pose a health risk. Evidence about the presence of injured cells in ice cream mix may thus prove useful to establish the overall Listeria risk, which was the aim of this study. Challenge studies were conducted to evaluate the dose-dependent presence of heat-injured cells of Listeria. Ice cream mix formulations of 4 different types (36, 40, 42, and 45% total solids) were inoculated at 2.0, 3.0, and 4.0 log cfu/g levels of Listeria innocua (an established surrogate). The dose levels were selected based on a likely cross contamination on the raw side from environmental Listeria, especially due to their resident nature and growth in harborage sites. The samples were exposed to minimum heat treatment (69°C for 30 min) and the survivors, including heat-injured cells, were enumerated using standard protocols. A binary logistic regression model was fitted for evaluating the severity of risk. The influence of total solids, water activity, and pH variability were also studied on Listeria survival. The enrichment protocol, using buffered Listeria enrichment broth, followed by plating on modified oxford agar and Rapid L'mono medium, revealed the random presence of heat-injured cells in buffered Listeria enrichment broth, only at the highest dose level of 4+ logs. Any potential risk from heat-injured cells was thus limited only to the highest levels of cross contamination, irrespective of the type of the mix. Significantly, none of the pasteurized ice cream mix samples supported the recovery of any heat-injured cells of Listeria during 72 h holding at 7°C, even at the highest dose level of 4+ logs, under the conditions of experimentation. The level of cross contamination (dose) emerged as a predictor of the potential presence of heat-injured cells of Listeria exposed to minimum pasteurization treatment.

The electrooxidation of glucose on gold (Au) and platinum (Pt) nanoparticles (NPs) is investigated in alkaline medium by cyclic voltammetry after chronoamperometry at different potentials (+0.100 V, +0.200 V and +0.400 V vs the reversible hydrogen electrode, RHE), in situ Fourier transform infrared spectroscopy and differential electrochemical mass spectrometry measurements. We show that glucose can adsorb on both metallic Au and Pt surfaces at low potentials, but that the adsorbed species are different: hydrogen atoms, carbon monoxide (CO), lactones and gluconate species on Pt-NPs, and only hydrogen atoms and gluconate species on Au-NPs. On Pt-NPs, the first oxidation peak between +0.050 V vs RHE and +0.250 V vs RHE is due to glucose adsorption and hydrogen atoms oxidation into protons (H + ), whereas the second electrochemical feature between +0.250 V vs RHE and +0.800 V vs RHE is due to the oxidation of glucose into lactone, gluconate and of adsorbed CO into carbon dioxide (CO 2 ). For Au-NPs, adsorbed hydrogen atoms are not oxidized into H + but transformed into molecular hydrogen H 2 , and glucose is adsorbed as gluconate species that are desorbed into gluconates for potentials higher than +0.300 V vs RHE.

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