Tests for determining in-use concentrations of antibiotics and disinfectants are based on entirely different concepts: "resistance" has different meanings

There are concerns that more extensive application of disinfectants in the food industry could result in increased resistance of bacteria to antibiotics and that therapeutic failure could ensue. This paper highlights the differences in application and mode of action between antibiotics in human or animal medicine and disinfectants in the food industry. It describes the completely different methods used to determine in-use concentrations in the two contexts. It points out that the minimum inhibitory concentration (MIC) is never the concentration at which disinfectants should be applied. It also discusses erroneous conclusions that may be drawn when the failure of therapy or disinfection is attributed to intrinsic properties of the molecules rather than to misuse of antibiotics or disinfectants. The paper suggests that the intended meaning of the word "resistance" be carefully defined in scientific articles with due reference to the measurement mentioned in the abstract and possibly reflected in the title. It also suggests that in matters of disinfection the word "resistance" be preferred when the phenomenon being studied is killing and "tolerance" when it is the adaptation to inhibitory concentrations.

Coxiella burnetii and milk pasteurization: an early application of the precautionary principle?

Stringency of milk pasteurization has been established on requirements for Coxiella burnetii as being the most heat-resistant organisms of public heath significance. This paper discusses the estimation of the efficiency of pasteurization time/temperature combinations as required in regulations for food safety. Epidemiological studies have been interpreted as C. burnetii being a significant pathogen causing clinical disease through ingestion of milk. The paper examines the evidence and challenges the designation of C. burnetii as a foodborne pathogen. Consequently it questions the need for pasteurization parameters to be established on its heat resistance characteristics.

Quantitative risk assessment of human salmonellosis from the consumption of a turkey product in collective catering establishments

The quantitative risk assessment (QRA) approach recommended by the Codex Alimentarius Commission was used to assess the risk of human salmonellosis from the consumption of 'cordon bleu', a specific turkey product, in collective catering establishments (CCEs) of a French department. The complete process was modeled and simulated, from the initial storage in the CCE freezer to the consumption, using a Monte Carlo simulation software. Data concerning the prevalence of contaminated 'cordon bleu', the level of contamination of Salmonella, the cooking and storage process were collected from 21 CCEs and 8 retailers of 'cordon bleu' in the selected department. Thermal inactivation kinetics for Salmonella were established to estimate the effect of heat treatment on the concentration in the product and to calculate the dose that could be ingested by the consumer. The Beta-Poisson dose-response model of Rose and Gerba [Water Science and Technology 24 (1991) 29] with the specific parameters for Salmonella was used to estimate the probability of infection related to the ingestion of a particular dose and a factor was applied to estimate the probability of illness from ingestion. The individual risk of salmonellosis, the risk of outbreak and the number of cases were calculated using Monte Carlo simulation method. The risk of salmonellosis was close to zero when the 'cordons bleus' were cooked in the oven. Therefore, the risk was calculated for the fryer cooking since the insufficient cooking time observed was, sometimes, at the origin of low temperatures (37-89 degrees C). The influence of both the initial concentration of Salmonella in the product and the heat storage before consumption on the final risk was studied. For a high initial concentration of Salmonella in the product, when the 'cordons bleus' are fryer cooked, the average risk of salmonellosis was equal to 3.95 x 10(-3) without storage before consumption and 2.8 x 10(-4) if the product is consumed after storage. This paper presents the results of the QRA and discusses risk management options to minimize the risk of salmonellosis.

Review of epidemiological surveys on the prevalence of contamination of healthy cattle with Escherichia coli serogroup O157:H7

This paper gathers and critically analyses the results of 26 published epidemiological surveys on the prevalence of contamination of cattle with verocytotoxin-producing E. coli (VTEC) serogroup O157:H7. These surveys have been conducted since 1986 on farms in North America (10 studies), on farms in Europe (6 studies) and at slaughterhouses prior to or just after slaughter (7 studies) or after skinning and evisceration (3 studies). The purpose of this review is to understand the first stages of the epidemiology of the infection in animals and humans (the infection process being obscure in many points) and to prepare herd-based control measures to reduce the risk of O157:H7 human infection. The different statistical methods employed in these surveys, as well as the various laboratory screening methods used for detecting positive animals are presented. The observed frequencies of infected animals (animal prevalence) and herds (herd prevalence) are given as a function of localisation, year, type of industry (beef or dairy) and age. From these measured prevalence values, the risk of contamination of ground beef by E. coli O157:H7 in the first stages of the farm-to-fork continuum is assessed. First, we follow the evolution of contamination frequencies from the living animal on-farm to carcasses before transformation. Then, within each set of measurements (i.e., on farm or at slaughterhouse), we identify the effects of the following factors: target population, sampling strategies and laboratory procedures. We argue that the prevalence values inferred from these measurements are very likely underestimated, due to insufficient sampling and not enough sensitive laboratory procedures (one exception being the immunomagnetic bead separation technique). No firm conclusion can be drawn as to the effects of geographical localisation and season. In those surveys, the effect of hygiene level at slaughterhouse on prevalence values is not quantitatively assessed. In addition, there is growing evidence of other sources of E. coli O157:H7 than live cattle in the farm environment, such as feed, water and water-troughs.

[Quantitative risk assessment related to microbial food contamination]

The four keystones of quantitative risk assessment are hazard identification, exposure assessment, dose-response assessment and risk characterization. This paper considers the different steps of risk assessment and their application to food microbiology. Traditionally, quantitative risk assessment has been viewed simply as a method to estimate risk. However, when we conduct a complete risk assessment including different factors from "farm to fork" it can serve to understand the risk process. Quantitative risk assessment can also provide valuable insights as how to best manage the risk.

Quantitative risk assessment of human listeriosis from consumption of soft cheese made from raw milk

Microbial hazards have been identified in soft cheese made from raw milk. Quantification of the resulting risk for public health was attempted within the frame of the Codex Alimentarius Commission, 1995 approach to quantitative risk assessment, using Monte Carlo simulation software. Quantitative data could only be found for Listeria monocytogenes. The complete process of cheese making was modeled, from milking to consumption. Using data published on the different sources of milk contamination (environment and mastitis) and bacterial growth, distributions were assumed for parameters of the model. Equations of Farber, J.M., Ross, W.H., Harwing, J. (1996) for general and at-risk populations were used to link the ingested dose of L. monocytogenes to the occurrence of listeriosis. The probability of milk contamination was estimated to be 67% with concentration ranging from 0 to 33 CFU ml-1. The percentage of cheese with a predicted concentration of L. monocytogenes greater than 100 CFU g-1 was low (1.4%). The probability of consuming a contaminated cheese serving was 65.3%. Individual annual cumulative risk of listeriosis, in a population each consuming 50 servings of 31 g, ranged from 1.97 x 10(-9) to 6.4 x 10(-8) in a low-risk sub-population and 1.04 10(-6) to 7.19 10(-5) in a high-risk sub-population. The average number of expected cases of listeriosis per year was 57 for a high-risk sub-population and one for a low-risk healthy sub-population. When the frequency of environmental milk contamination was reduced in the model and L. monocytogenes mastitis was eliminated, the expected incidence of listeriosis decreased substantially; the average number of expected cases was reduced by a factor of 5. Thus the usefulness of simulation to demonstrate the efficiency of various management options could be demonstrated, even if results should be interpreted with care (as many assumptions had to be made on data and their distributions.

Significance of temperature and preincubation temperature on survival of Listeria monocytogenes at pH 4.8

Listeria monocytogenes is a food-borne pathogenic bacterium that can be found in soft cheese. At the beginning of cheese ripening, the pH is about 4.85-4.90. The aim of this work was to study the influence of temperature, preincubation temperature (temperature at which the inoculum was cultivated) and initial bacterial concentration on the survival of L. monocytogenes (strain Scott A) at pH 4.8. It was demonstrated in an earlier study that these factors did influence growth kinetics. Survival studies of L. monocytogenes were done in a laboratory broth simulating cheese composition. Four test temperatures (2, 6, 10 and 14 degrees C) and two preincubation temperatures were studied (30 degrees C or the test temperature). Listeria monocytogenes (strain Scott A) was unable to grow at pH 4.8 under all conditions tested. The time for 10% survival was about 11 and 2 d, at 2 degrees C with preincubation at 2 degrees C and 30 degrees C, respectively; 9 d at 6 degrees C with preincubation at 6 degrees C; 4 d at 6 degrees C with preincubation at 30 degrees C; and 1 d at 14 degrees C with preincubation at 14 degrees C or at 30 degrees C. The results show that survival of L. monocytogenes (strain Scott A) at pH 4.8 is not dependent on initial bacterial concentration but on both the test and preincubation temperatures.

Elimination of adhering bacteria from surfaces by pulsed laser beams

As an alternative to the use of chemicals for cleaning and disinfecting surfaces of equipment in food industry, the efficacy of pulsed laser beams for removal and killing of adherent bacteria from stainless steel surfaces was assessed. Escherichia coli biofilms were produced under dynamic conditions in diluted nutritive medium incubated at 37 degrees C for 24 h. Influence of energy density and number of shots were tested at three wavelengths (1064, 532 and 355 nm). With one 20 ns pulse, results range from 3.5 decimal reductions of the microbial load with < or = 50 MW cm-2 without visible alteration of the surface, to more than 6 decimal reductions with < or = 600 MW cm-2. The measured effect was largely attributed to removal of the micro-organisms and transfer to the surrounding air. The treatment could therefore be improved with respect to the numbers remaining associated with the surface by venting.

Significance of pre-incubation temperature and inoculum concentration on subsequent growth of Listeria monocytogenes at 14 degrees C

The influence of the bacterial concentration of an inoculum (10(1) or 10(3) cfu ml-1) of two strains of Listeria monocytogenes (Scott A: serotype 4b and V7: serotype 1) and one strain of L. innocua (Lin 11), and the time and temperature at which the inoculum was stored (cold storage: 4 degrees C for 4 weeks, or without cold storage: -20 degrees C before immediate transfer), and the temperature at which cells were pre-incubated (30 degrees C and 14 degrees C) on subsequent growth in Richard's broth at 14 degrees C was investigated. Richard's broth at a pH 5.9 was used to simulate potential growth in soft cheese (camembert type) and an incubation temperature of 14 degrees C was used to simulate storage-temperature ripening of cheese. Enumeration of the number of viable cells was by plate count method, except where viable cell numbers were less that 10(3) cfu ml-1, when the MPN (Most Probable Number) technique was used. With cold storage and an inoculum of 10(3) cfu ml-1 (high bacterial concentration) the pre-incubation temperatures (30 degrees C and 14 degrees C) did not significantly influence the subsequent growth curve: there was no significant lag (less that 21 h) and cell numbers peaked in about 8.5 d. However, with cold storage and an inoculum of 10(1) cfu ml-1 (low bacterial concentration) and a pre-incubation temperature of 30 degrees C a significant shift in the growth curve was observed over that pre-incubated at f14 degrees C, with the appearance of a lag of about 7.7 d. At a pre-incubation temperature of 14 degrees C with the low inoculum concentration, there was a measurable lag of about 1 d. Without cold storage and a pre-incubation temperature of 30 degrees C, there was a lag time of 2.3 d. Storage conditions, pre-incubation temperature and inoculum concentration therefore appear to influence the subsequent growth curve. Importantly, however, the growth curves for cultures from inocula, pre-incubated at either 30 degrees C or 14 degrees C, appeared to involve two distinct values of the exponential growth rate (k): the initial portion of the growth curve described by a low value of k and the subsequent portion by a consistently and significantly greater value. The appearance of two distinct growth phases was reproduced in further data determined for all the studied strains of the microorganism. Further study to explain these unexpected and reproducible findings is being conducted.

A comparison of thermodynamic approaches to predict the adhesion of dairy microorganisms to solid substrata

Four different thermodynamic approaches were compared on their usefulness to predict correctly the adhesion of two fouling microogranisms from dairy processing to various solid substrata. The surface free energies of the interacting surfaces were derived from measured contact angles according to: 1. The equation of state; 2. The geometric-mean equation using dispersion and polar components neglecting spreading pressures; 3. The geometric-mean equation using dispersion and polar components while accounting for spreading pressures; and 4. The Lifshitz-van der Waals/Acid-Base approach. All approaches yielded similar surface free energies for the low energy surfaces. Application of approach 1 with different liquids did not give consistent values for the high surface free energy substrata. The dispersion or Lifshiftz-van der Waals components were nearly equal for approaches 2, 3, and 4; however, the polar or acid-base components differed greatly according to the approach followed. Approaches 1 and 2 correctly predicted that adhesion should occur, although the trend with respect to the various solid substrata was opposite the one experimentally observed, as was also the trend predicted by approach 4. Only approach 3 correctly predicted the observed bacterial adhesion with respect to the various solid substrata. In approach 3 and 4, adhesion was frequently found, despite a positive free energy of adhesion. This was attributed to either possible local attractive electrostatic interactions, inadequate weighing of surface free energy components in the calculation of free energies of adhesion, or to additional forces arising from structured interfacial water.

[Microbiologic study of a new disinfectant: decyloxy-3-hydroxy-2-amino-1-propane hydrochloride]

Decominol exhibits bactericidal activity in a concentration of 0.05% (NF T 72-151). This concentration is increased five-fold in the presence of an albumin-yeast extract mixture, and 2.5-fold in the presence of hard water (60 degrees French). At pH 5.0, 0.5% concentration is not bactericidal (NF T 72-171) Fungicidal activity (T 72-201) is weak at 20 degrees and 50 degrees C and the sporicidal tests (T 72-231) establish the lack of sporicidal activity at 10%. Decyloxy-3 hydroxy-2 in 0.2 amino-1 propane hydrochloride to 1.5% concentrations used in a meat-canning factory ensures satisfactory disinfection of correctly cleansed surfaces. It also proves useful for sterilization of circuits where it can be used as an adjunct to the lethal action of heat.

[Mechanism of metabolic and ionic germination of "Bacillus licheniformis" spores treated with hydrogen peroxide (author's transl)]

Spores of Bacillus licheniformis 109-2A0 lost their refractility and absorbancy at 640 nm in the presence of metabolizable molecules (L-alanine). The same occurred with spores treated with 4.4 mol/1 hydrogen peroxide, pH 2.0, at 65 degrees C, even after 5 min of treatment. In addition, these transformations could be promoted after 2 min of treatment by inorganic ions (KI). This possibility occurs following a kinetics of activation. Thermodynamic parameters showed this activation to be combined with a molecular re-organization. Loss of refractility or absorbancy, induced by L-ala or KI, was inhibited by inhibitors of membrane functions or of L-alanine dehydrogenase, enzyme of which a noticeable activity was demonstrated in treated spores. Only 10% of spore calcium leaked during the treatment. Therefore loss of refractility or absorbancy caused by molecules metabolizable or not seemed to correspond to a physiological germination. The first even of the metabolic, as well as or the ionic germination could well be a modification of the spore membrane proton-motive force.

[Heat resistance of "Bacillus subtilis" and "Bacillus stearothermophilus" spores in ethylene glycol, propylene glycol and butylene glycol solutions. Criticism of the use of thermodynamic parameters (author's transl)]

Increasing concentrations of ethylene glycol (EG), 1,2-propylene glycol (PG) or 2,3-butylene glycol (BG) lower the heat resistance of B. subtilis SJ2 and B. stearothermophilus 1518 spores, and there is a linear relationship between logarithm of decimal reduction time (D) and glycol concentration. D120 degreesc values of B. subtilis spores in 0.02M, pH 7.0 phosphate buffer containing 20 per cent (w/w) EG, PG and BG are respectively 1, 0.7 and 1.1 min compared to 1.5 min in buffer alone. Corresponding values for B. stearothermophilus spores are 2, 2.4 and 3 min compared to 3.2 min. The type of glycol has little effect upon temperature coefficient z for destruction of the B. subtilis spores (average 6.9 degrees C). On the contrary, in the case of B. stearothermophilus, z increases when the number of carbons increases in the glycol molecule (from 7 to 15 degrees). The thermodynamic parameters which characterize the activation of the spore destruction reaction cannot lead to a general conclusion about a possible mechanism of destruction in the presence of chemical compounds belonging to an homologous series: the two behave diversely, and there is no "isokinetic temperature".

Apparatus for the determination of heat resistance of spores

Apparatus for the rapid transfer of capillary tubes from a hot to a cold bath, by means of two pneumatic jacks, is described.