Temperature effect on Fusarium oxysporum f.sp. melonis survival during horticultural waste composting

Suárez‐Estrella, F.; Vargas-Garcı́a, M.C.; Elorrieta, M.A.; López, M.J.; Moreno, J.

doi:10.1046/j.1365-2672.2003.01854.x

Cited by 28 publications

(20 citation statements)

References 20 publications

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“…If composting is done incorrectly (i.e. for too short a time or at too low a temperature), the result can increase microbial proliferation and risk of pathogen contamination 24, 25…”

Section: Main Sources Of Contamination Of Fresh Produce By Foodborne mentioning

confidence: 99%

Microbiology of organic and conventionally grown fresh produce

Maffei

Batalha

Landgraf

et al. 2016

Brazilian Journal of Microbiology

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Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices such as the use of animal manure can however increase the risk of contamination by enteric pathogenic microorganisms and may consequently pose health risks. A number of scientific studies conducted in different countries have compared the microbiological quality of produce samples from organic and conventional production and results are contradictory. While some have reported greater microbial counts in fresh produce from organic production, other studies do not. This manuscript provides a brief review of the current knowledge and summarizes data on the occurrence of pathogenic microorganisms in vegetables from organic production.

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“…If composting is done incorrectly (i.e. for too short a time or at too low a temperature), the result can increase microbial proliferation and risk of pathogen contamination 24, 25…”

Section: Main Sources Of Contamination Of Fresh Produce By Foodborne mentioning

confidence: 99%

Microbiology of organic and conventionally grown fresh produce

Maffei

Batalha

Landgraf

et al. 2016

Brazilian Journal of Microbiology

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“…[12] However, there is a lack of information on the fate of recombinant DNA in plants during composting. Our previous study indicated that heat-sensitive GM microorganisms and their transgenes were rapidly degraded during composting of organic wastes.…”

Section: Introductionmentioning

confidence: 99%

The Fate of the Recombinant DNA in Corn During Composting

Guan¹,

Spencer²,

Ma³

2005

Journal of Environmental Science and Health, Part B

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In order to make regulations that safeguard food and the environment, an understanding of the fate oftransgenes from genetically modified (GM) plants is of crucial importance. A compost experiment including mature transgenic corn plants and seeds of event Bt 176 (Zea mays L.) was conducted to trace the fate of the transgene cryIA(b) during the period of composting. In bin 1, shredded corn plants including seeds were composted above a layer of cow manure and samples from the corn layer were collected at intervals during a 12-month period. The samples were tested for the transgene persistence and microbial counts and also the compost was monitored for temperature. In bin 2, piles of corn seeds, surrounded by sheep manure and straw, were composted for 12 months. A method combining nested polymerase chain reaction (PCR) and southern hybridization was developed for detection of the transgene in compost. The detection sensitivity was 200 copies of the transgene per gram of dry composted corn material. Composting commenced on day 0, and the transgene was detected in specimens from bin 1 on days 0 and 7 but not on day 14 or thereafter. The transgene in corn seeds was not detectable after 12 months of composting in bin 2. Temperatures in both bins rose to about 50 degrees C within 2 weeks and remained above that temperature for about 3 months, even when the ambient temperature dropped below -20 degrees C. Extracts from compost were inoculated onto culture plates and then were incubated at 23 to 55 degrees C. Within the first 2 weeks of composting in bin 1, the counts of bacteria incubated at 55 degrees C increased from 3.5 to 7.5 log10, whereas those incubated at 23 degrees C remained at about 7.5 log10. The counts of fungi incubated at 45 degrees C increased slightly from 2.5 to 3.1 log10, but those incubated at 23 degrees C decreased from 6.3 to 3.0 log10. The rapid degradation of the transgene during composting of Bt corn plants suggested that the composting process could be used for safe disposal of transgenic plant wastes.

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“…syringae Suárez-Estrella et al, 2007), and several viruses such as tomato spotted wilt virus (TSWV) and pepper mild mottle virus (PMMV) (Suárez-Estrella et al, 2002). Suárez-Estrella et al (2003) suggested that composting is therefore a useful method to recycle horticultural waste, when it is ensured that all pathogenic bacteria are eliminated in the process.…”

Section: Vegetable Waste Use As An Alternative and Friendly Substratementioning

confidence: 99%

“…In both cases, sawdust was added (1:4 ratio v/v), as a C/N relation conditioner. The composting process was described by Suárez-Estrella et al (2003), who indicated that piles of 2 m 3 were turned over and aerated periodically after the first 14 days of composting. Electrical conductivity (EC), anion content (NO 3 -, H 2 PO 4 -, SO 4 2-, Cl -) and cations (Ca 2+ , K + , Mg 2+ , Na + ) were determined by the saturation extract method (Warncke, 1986).…”

Section: Trace Metalsmentioning

confidence: 99%