No abstract

In this work, the death of Clostridium botulinum 213B was measured at temperatures between 101 degrees C and 121 degrees C. It was found that at all temperatures tested, survivor curves deviated from log-linearity which prevented their description using traditional first order kinetics. The survivor curves were better described using a vitalistic approach and the log-logistic transformation proposed by Cole et al. (1993). A single equation was derived to describe all survivor curves over the temperature range tested and a comparison of predicted and measured data showed good correlation. The implications of the use of the vitalistic approach to the validity of the 'minimum botulinum cook' is discussed.

A highly sensitive photodetector was made with a metal-porous silicon junction. The spectral response was measured for the wavelength range from 400 nm to 1.075 μm. It was demonstrated that close to unity quantum efficiency could be obtained in the wavelength range of 630–900 nm without any antireflective coating. The detector response time was about 2 ns with a 9 V reverse bias. The possible mechanisms are discussed.

High barrier Yb/p-InP metal-insulator-semiconductor (MIS) and metal-semiconductor (MS) junctions were fabricated by evaporation of Yb on InP:Zn substrates. The capacitance-voltage (C-V) and current-voltage (I-V) characteristics of these devices were measured over a wide range of temperatures. From the room-temperature forward I-V data, the values of 1.06 and 1.30 for the ideality factor (n) were obtained for the MIS and MS diodes, respectively. The higher value of n was attributed to an order of magnitude higher density of interface states in the MS junction than in the MIS diodes. The I-V/T data over the temperature range 190–400 K, indicated that the forward current transport in the Yb/p-InP MIS junction was controlled by the thermionic-field emission (TFE) mechanism. The analysis of the reverse saturation current I0 in terms of the TFE model provided a value of 1.07±0.03 V for the zero bias, zero temperature barrier height (φ0) which was in close agreement with the value of φ0=1.03±0.04 V, provided by the C-V data. For the MS diode, the temperature dependence of the forward I-V characteristics over the temperature range 250–350 K were well described by the thermionic emission process. However, the value of φ0=0.80±0.04 V, determined from the I-V data was much smaller than the value of φ0=0.96±0.04 V, obtained from the C-V data.

Brominated flame retardants - polybrominated diphenyl ethers (PBDEs), polybrominated biphenyls (PBBs), hexabromocyclododecane (HBCD) and others - have been measured in 11 pooled breast milk samples from 109 first-time mothers in Ireland. Additionally, the study has measured levels of polybrominated dibenzo-p-dioxins and furans (PBDD/Fs), mixed halogenated dioxins (PXCC/Fs) and biphenyls (PXBs), polychlorinated naphthalenes (PCNs) and perfluoroalkylated substances (PFAS) in these samples. The mean sum of 19 PBDEs including BDE-209 was 4.85 ng g(-1) fat, which is comparable with that found in other European countries. BDE-47, BDE-153, BDE-209, BDE-99 and BDE-100 were found at the highest concentrations. The only PBBs detected consistently were BB-77, BB-126 and BB-153, with highest concentrations being found for BB-153 (mean = 0.13 ng g(-1) fat). The mean sum of HBCD enantiomers was 3.52 ng g(-1) fat, with α-HBCD representing over 70% of the total. Of the other brominated flame retardants - tetrabromobisphenol-A (TBBP-A), hexabromobenzene (HBB), decabromodiphenylethane (DBDPE) and bis(2,4,6-tribromophenoxyethane) (BTBPE) - examined, only TBBP-A was detected above the limit of detection (LOD), in two of the 11 pools analysed. All measured PBDF congeners were observed (at 0.02-0.91 pg g(-1) fat), but 2,3,7,8-tetrabromo-dibenzodioxin (TeBDD) was the only PBDD detected, with a mean concentration of 0.09 pg g(-1) fat. The occurrence of the mixed chlorinated/brominated dibenzodioxins, dibenzofurans and biphenyls, 2-B-3,7,8-CDD, 2,3-B-7,8-CDF, 4-B-2,3,7,8-CDF, PXB 105, PXB 118, PXB 126 and PCB 156 in breast milk in the current study may indicate that levels of these contaminants are increasing in the environment. Polychlorinated naphthalenes were detected in all samples, but not perfluorooctane sulfonate (PFOS) and other PFAS. The pattern of occurrence of these brominated and fluorinated persistent organic pollutants (POPs) in Irish breast milk shows a general relationship to their occurrence in food, as reported in a number of surveillance studies carried out by the Food Safety Authority of Ireland.

The thermal inactivation kinetics of Salmonella enteritidis PT4 between 49 and 60°C were investigated. Using procedures designed to eliminate methodological artifacts, we found that the death kinetics deviated from the accepted model of first-order inactivation. When we used high-density stationary-phase populations and sensitive enumeration, the survivor curves at 60°C were reproducibly biphasic. The decimal reduction time at 60°C (D 60°C) of the tail subpopulation was more than four times that of the majority population. This difference decreased with decreasing temperature; i.e., the survivor curves became more linear, but the proportion of tail cells remained a constant proportion of the initial population, about 1 in 104 to 105. Z plots (log D versus temperature) for the two populations showed that the D values coincided at 51°C, indicating that the survivor curves should be linear at this temperature, and this was confirmed experimentally. Investigations into the nature of the tails ruled out genotypic differences between the populations and protection due to leakage from early heat casualties. Heating of cells at 59°C in the presence of 5 or 100 μg of chloramphenicol per ml resulted in reductions in the levels of tailing. These reductions were greatest at the higher chloramphenicol concentration. Our results indicate that de novo protein synthesis of heat shock proteins is responsible for the observed tailing. Chemostat-cultured cells heated at 60°C also produced biphasic survivor curves in all but one instance. Cells with higher growth rates were more heat sensitive, but tailing was comparable with batch cultures. Starved cells (no dilution input) displayed linear inactivation kinetics, suggesting that during starvation a rapid heat shock response cannot be initiated.

The effect of NaCl on the thermal inactivation of Listeriu monocytogenes has been investigated by conventional microbiological techniques and by using differential scanning calorimetry (DSC). Addition of 1.5 M-NaCI to cells grown at lower NaCl concentrations significantly increases the tolerance of cells to mild heat stress (56-62 "C). DSC thermograms show five main peaks which are shifted to higher temperatures in the presence of 1.5 M-Naa. Measurement of loss of viability in the calorimeter gave good correlation between cell death and the first major thermogram peak at two NaCI concentrations. The time course of the loss of this first peak when cells were heated and held at 60 "C in the calorimeter matched the loss of viability, whereas the peak attributable to DNA showed little change during this process. The use of DSC to investigate the mechanisms involved in thermal inactivation is discussed.

The relationship between the media, the food industry and the consumer is probably at its lowest point as we start the new millennium. The frequency of food scares appears to be increasing and news reports sometimes seem both sensational and polarised. High profile issues like the development of bovine spongiform encephalopathy in the UK and the dioxin contamination of poultry products in Belgium have undermined consumer confidence in the food industry. The recent genetically modified foods' debate has served to demonstrate the gulf that has grown between the food industry, food safety experts and the public. This is a rift that has been exploited by environmental pressure groups and fuelled by the media. This paper examines some of the underlying causes of the current air of mistrust that seems to exist between the media, the food industry and the consumer. Also, by examining the projected trends in these root causes, it draws some conclusions for the future relationship between the parties involved and suggests some changes that may improve the present situation.