Enhancement of PLA crystallization, transparency, and strength by adding the long aliphatic chains grafted CNC

The combination of crystallization, transparency, and strength is still a challenge for broadening the application of polylactic acid (PLA) films, while it is also difficult to balance. In this work, the long aliphatic chains of octadecylamine (ODA) were grafted onto the surface of cellulose nanocrystal (CNC) by tannic acid oxidation self-polymerization and Michael addition/Schiff base reaction between polytannic acid and ODA. Furthermore, the ODA grafted CNC (g-CNC) was used as green reinforcement for the PLA matrix and a series of PLA/g-CNC nanocomposite films were prepared by the casting method. The DSC, WAXD, POM, UV-vis and stretching test were employed to examine the effect of g-CNC on the properties of the as-prepared PLA/g-CNC nanocomposite films. It shows that the g-CNC is effective to improve the melt crystallization rate of PLA from 11 min to 7.3 min. Most importantly, the crystal size of the PLA spherulites was significantly reduced due to the well dispersion in the amorphous PLA matrix, which would effectively improve the transmittance of the PLA films and synchronously realize the combination of crystallization (62 %) and transparency (80.6 %). Moreover, the improved crystallization could also enhance the heat deformation performance of the PLA films since the heat resistance is closely associated with the crystallinity. Besides, the grafted ODA long chains improve the compatibility between CNC and PLA, leading to the reinforcement of PLA matrix, where the tensile strength reaches 65.05 MPa from 44.31 MPa. Compared with the pristine CNC, the addition of g-CNC makes more comprehensive improvement in the properties of the PLA films.

A new noninvasive technique for heat-flux-based deep body thermometry together with possible estimation of thermal resistance of the skin tissue

A new noninvasive core-thermometry technique, based on the use of two heat flux sensors with different very low thermal resistances, is proposed. Thermodynamically derived equations, using a pair of skin temperatures and heat fluxes detected from the sensors, can give the estimated deep body temperature (DBT) together with thermal resistance of the skin tissue itself. The validity and accuracy of this method are firstly investigated through in vitro experiments using a tissue phantom model and, secondly, as in vivo comparisons with sublingual (Tsub) or rectal temperature (Trec) measurements in 9 volunteers, attaching the sensors around the upper sternum or the nape. Model experiments showed a good agreement between the measured and estimated temperatures, ranging from approximately 36 to 42 ℃. In vivo experiments demonstrated linear correlations between the estimated DBT and both Tsub and Trec values, though the estimated DBT was 0.13 ℃ higher than Tsub and 0.42 ℃ lower than Trec on average. The results also strongly suggested the possibility to estimate the tissue thermal resistance; this is discussed herein. Although further in vivo experiments under various environmental conditions are necessary, this method appears highly promising as an accurate, useful and convenient core-thermometry system for medical and healthcare settings.

Experimental investigation of forced convection heat transfer for different models of PPFHS heatsinks with different fin-pin spacing

Cooling of electronic components is one of the most important concerns of manufacturers. Using heatsinks with different models is one of the recommended methods for cooling. To compare 12 types of heatsinks, including 3 types of fin-pin heatsinks with rectangular pins, 3 types of fin-pin heatsinks with circular pins, 3 types of fin-pin heatsinks with conical pins, and 3 types of simple fin heatsinks in 5, 7, and 9 fin types regarding forced displacement heat transfer, an experiment was conducted. A special setup designed and built for these types of heatsinks was used to conduct the test. The setup had dimensions of 100 cm × 12 cm x 3 cm with an opening of 120 cm × 120 cm for placing a fan to create airflow with variable speeds and a place for placing the heatsink at the end of the wind tunnel under variable temperatures. The test results showed that the maximum error in the two experimental tests was 6 %. Also, the results showed that in all 4 types of heatsinks, 7-fin pin types had 4 to 20% lower thermal resistance and 20 to 100% higher convection heat transfer coefficient compared to the 5- and 9-fin pin types respectively. When comparing the heatsinks with the same number of fins, it was observed that the 7 and 9-fin types of heatsinks with conical fins have lower thermal resistance and higher convection heat transfer coefficient than other types of heatsinks with the same number of fins, The conical fins having more than 81 % convection heat transfer coefficient compared to the plate fin heatsink. It was also observed that in the 5-pin fin heatsink design, the plate-fin heat sink had the lowest amount of heat resistance due to its higher surface area with the flowing air current.

Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain

This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 °C and 30 °C) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting <1 log CFU/mL reduction from the initial population. The results obtained in this study suggest that the strategies to mitigate Salmonella in low-aw foods must consider the existence of high-stress resistant strains and their multiple-stress adaptability profiles, including effects of processing, food composition, and storage conditions.

Experimental study on the thermal performance of ultra-thin flat heat pipes with novel multiscale striped composite wick structures

The rapid development of power-intensive and flexible electronic devices requires thinner heat-dissipation devices with better thermal performance. Ultra-thin flat heat pipe (UTFHP) with striped wick structure is a promising candidate for this application, but its wick structure and thermal performance have not yet been thoroughly studied and optimized for the small concentrated heat source, which is commonly encountered in electronics. In this study, several concentrated striped composite wick (CSCW) structures for 0.6 mm thick UTFHPs are proposed and experimentally investigated. The CSCW consists of copper foam with striped passages converging in the heating zone and double layers of copper screen mesh. The thermal performance of UTFHPs with various composite wick structures is experimentally evaluated. UTFHPs with the proposed structures are also compared with a UTFHP with a more conventional parallel passage composite wick structure. Experimental results show that the CSCW with the hollow structure at the evaporation section is preferred, due to the directed liquid working medium reflux and a large vapor-liquid evaporation interface. Besides, the passage width of the copper foam significantly affects the thermal performance. With the best-performing wick structure, the UTFHP gives the lowest thermal resistance of 0.79 °C/W at a heat load of 23.34 W. Its effective thermal conductivity is approximately 7 times that of copper. The proposed striped wick structure for UTFHPs provides an alternative to handle the hot-spot challenge of electronic devices.

Effect of quilt thermal resistance on bedding system and sleep thermal comfort

Ambient temperature and the bedding thermal resistance are two key factors affecting sleepers' thermal comfort. Six duvets with thermal resistance of 3.81, 5.12, 6.19, 7.81, 8.75 and 8.93 clo were included to investigate the effects of duvet thermal resistance on the sleep thermal comfort zone. Six males and six females were enrolled in a whole night sleep experiment, and the ambient temperature of the sleep room was adjusted to be thermally comfortable. Skin temperature, bed climate temperature and sleep stages were all acquired. Subjective evaluations including thermal perception and sleep quality were also assessed through questionnaires. The results indicated that increasing the thermal resistance of duvets widened the thermal comfort zone of ambient temperature, with the highest thermal resistance ranging from 8.2 to 17.7 °C and the lowest from 16.4 to 22.2 °C. The upper and lower temperature limits of the comfort zone did not significantly differ in their effect on sleep quality. The recommended bed climate temperature for comfortable sleep would be in the small range of 30-33 °C, and a good quality of sleep can be guaranteed in the scenario.

Survival and thermal resistance of Salmonella in chocolate products with different water activities

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.

Local effects of printed logos and reflective striping fixed to firefighter clothing material packages under low radiation exposure

Notifications that related 1st degree burns to reflective striping and impermeable clothing elements did reach the investigators, while the mechanisms behind this phenomenon are still unclear. Material tests for thermal and evaporative resistance, and for heat transmission under dry and wet conditions at low radiation levels were done to evaluate the performance of protective clothing with and without printed logos or reflective striping. The results under the specified conditions showed reduction of heat loss capacity under impermeable elements from dry to wet conditions. Reflective surfaces, even when more impermeable, showed still lower heat transmission through the textile package than materials without striping under tested moisture and radiation combinations. It can be expected that the reported 1st degree burns were related to clothing design and tightness/fit rather than to reflective striping. However, due to the fine balance between clothing thermal and evaporative resistance, outer material emissivity, moisture quantity and location in clothing and applied radiation level, a different setup could lead to different results.

Development of a microencapsulated probiotic delivery system with whey, xanthan, and pectin

Pediococcus pentosaceus is a lactic acid bacterium that has probiotic potential proven by studies. However, its viability can be affected by adverse conditions such as storage, heat stress, and even gastrointestinal passage. Thus, the aim of the present study was to microencapsulate and characterize microcapsules obtained by spray drying and produced only with whey powder (W) or whey powder combined with pectin (WP) or xanthan (WX) in the protection of P. pentosaceus P107. In the storage test at temperatures of - 20 °C and 4 °C, the most viable microcapsule was WP (whey powder and pectin), although WX (whey powder and xanthan) presented better stability at 25 °C. In addition, WX did not show stability to ensure probiotic potential (< 6 Log CFU mL-1) for 110 days and the microcapsule W (whey powder) maintained probiotic viability at the three temperatures (- 20 °C, 4 °C, and 25 °C) for 180 days. In the exposition to simulated gastrointestinal juice, the WX microcapsule showed the best results in all tested conditions, presenting high cellular viability. For the thermal resistance test, WP microcapsule was shown to be efficient in the protection of P. pentosaceus P107 cells. The Fourier transform infrared spectroscopy (FTIR) results showed that there was no chemical interaction between microcapsules of whey powder combined with xanthan or pectin. The three microcapsules produced were able to protect the cell viability of the microorganism, as well as the drying parameters were adequate for the microcapsules produced in this study.

Covalently Functionalized Leakage-Free Healable Phase Change Interface Materials with Extraordinary High Thermal Conductivity and Low Thermal Resistance

Phase change material (PCM) has received considerable attention to take advantage of both pad-type and grease-type thermal interface materials (TIMs). However, the fatal drawbacks of leaking, non-recyclability, and low thermal conductivity (κ) hinder industrial applications of PCM TIMs. Here we report leakage-free healable PCM TIMs with extraordinary high κ and low total thermal resistance (R_t ). The matrix material (OP) is synthesized by covalently functionalizing octadecanol PCM with polyethylene-co-methyl acrylate-co-glycidyl methacrylate polymer through the nucleophilic epoxy ring opening reaction. The OP changes from semi-crystalline to amorphous above the phase transition temperature, preventing leaking. The hydrogen-bond forming functional groups in OP enable nearly perfect healing efficiencies in tensile strength (99.7%), κ (97.0%), and R_t (97.4%). The elaborately designed thermally conductive fillers, silver flakes and multiwalled carbon nanotubes decorated with silver nanoparticles (nAgMWNTs), are additionally introduced in the OP matrix (OP-Ag-nAgMWNT). The nAgMWNTs bridge silver flake islands, resulting in extraordinary high κ (43.4 Wm^-1 K^-1 ) and low R_t (30.5 mm² KW^-1 ) compared with PCM TIMs in literature. Excellent heat dissipation and recycling demonstration of the OP-Ag-nAgMWNT is also carried out using a computer graphic processing unit. The OP-Ag-nAgMWNT is a promising future TIM for thermal management of mechanical and electrical devices. This article is protected by copyright. All rights reserved.

Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties

Different plant products and co-products have been studied as wall materials for the microencapsulation of probiotics due to the need for new lost-cost, abundant, and natural materials. In this study, microparticles were developed by spray drying using different combinations of conventional materials such as maltodextrin, pectin, gelatin, and agar-agar with unconventional materials such as sweet potato flour to microencapsulate Lactiplantibacillus plantarum. The microparticles obtained were evaluated for encapsulation efficiency, thermal resistance, and rupture test. The most resistant microparticles were characterized and evaluated for probiotic viability during storage and survival to in vitro gastrointestinal conditions. Microparticles A (10 % maltodextrin, 5 % sweet potato flour, and 1 % pectin) and B (10 % maltodextrin, 4 % sweet potato flour, and 2 % gelatin) showed high thermal resistance (>59 %) and survival in acidic conditions (>80 %). L. plantarum in microparticles A and B remained viable with counts > 6 log CFU.g^-1 for 45 days at 8 °C and -18 °C and resisted in vitro gastrointestinal conditions after processing with counts of 8.38 and 9.10 log CFU.g^-1, respectively. Therefore, the selected microparticles have great potential for application in different products in the food industry, as they promote the protection and distribution of probiotic microorganisms.

Effect of Lactose and Milk Protein on Thermal Resistance of Enterococcus faecium NRRL B-2354 and Salmonella in Dairy Powders

ABSTRACT

Microbial challenge studies using nonpathogenic surrogates provide a practical means for validating thermally based pathogen controls for low-moisture foods. Because the relative thermal resistance, or kill ratio, of Enterococcus faecium NRRL B-2354 (a nonpathogenic surrogate) to Salmonella is greatly influenced by food composition, this study assessed relative thermal resistance of a five-strain Salmonella cocktail and E. faecium in skim milk powder (SMP), lactose-free skim milk powder (LSMP), 90% milk protein isolate (MPI), and lactose powder (LP). The impact of sugar composition (lactose versus glucose-galactose) on resuscitation of bacterial survivors, by using SMP and LSMP, was also determined. Dairy powders were inoculated with agar-grown cultures, mixed, preequilibrated at 0.25 water activity (aw), ground to achieve homogeneity, reequilibrated, and subjected to isothermal treatment. After enumeration on nonselective differential media, log-linear and Bigelow models were fit to the survivor data via one-step global regression. The aw changes and glass transition temperature were assessed at elevated temperatures by using uninoculated, equilibrated powder samples. Estimated D90°C-values were approximately two times higher for E. faecium (P < 0.05) than for Salmonella in SMP, LP, and MPI, but statistically similar (P > 0.05) in LSMP. Addition of sugars to recovery media did not influence survivor resuscitation from heat-treated SMP and LSMP, confirming that microbial inactivation was impacted primarily by the thermal treatment, not the recovery step. Thermally induced changes in aw were seen only for LP and MPI, with the glass transition temperature observed only for SMP and MPI. In conclusion, rather than always requiring greater lethality of E. faecium than Salmonella, these findings suggest that sufficient pathogen controls for low-moisture foods can also be validated by thoroughly documenting the appropriate kill ratios of E. faecium to Salmonella.

HIGHLIGHTS

2E (energy and exergy) analysis of solar evacuated tube-compound parabolic concentrator with different configurations of thermal energy storage system

The intermittent nature of solar radiation requires a thermal energy storage (TES) system for reducing the mismatch between energy demand and supply. Solar water heating (SWH) systems can help save up to 90% of the utilized energy for water heating. In this study, a compound parabolic concentrator (CPC) solar collector has been coupled to three different configurations of TES system. A comprehensive analysis on the effects of PCMs arrangements in TES systems viz three PCMs (case 1) and five PCMs (case 2) on the energy efficiency, exergy efficiency, and overall loss coefficient of the solar collector and TES system has been made and compared with sensible TES system. An experimental data showed an augmented energy storage of 12% and 41% in "case 1" and "case 2" over sensible TES system as a result of reduction in heat losses with the cascaded arrangement of PCMs. The collector paired with case 2 configuration clearly exhibited a higher exergy efficiency due to supply of heat transfer fluid at relatively lower temperature while compared to other TES configurations. The outcomes of this study reveal the key role of cascaded arrangement of PCMs for enhancing energy and exergy efficiencies of solar collector.

Thermal rectification in polytelescopic Ge nanowires

Herein we served non-equilibrium molecular dynamics (NEMD) approach to simulate thermal rectification in the mono- and polytelescopic Ge nanowires (GeNWs). We considered mono-telescopic structures with different Fat-Thin configurations (15-10 nm-nm or Type (I); 15-5 nm-nm or Type (II); and 10-5 or Type (III) nm-nm) as generic models. We simulated the variation of thermal conductivity against interfacial cross-sectional temperature as well as the direction of heat transfer, where a higher thermal conductivity correlating to thicker nanowires, and a more significant drop (or discontinuity) in the average interface temperature in the positive (or negative) direction were detected. Noticeably, interfacial thermal resistance followed the order of Type (II) (48 K/μW, maximal) ˃ Type (III) ˃ Type (I) (5 K/μW, minimal). In the second stage, a series of polytelescopic nanostructures of GeNWs were born with consecutive cross-sectional interfaces. Surprisingly, larger interfacial cross-sectional areas equivalent to smaller diameter changes along the GeNWs were responsible for higher temperature rectification. This led to a very limited thermal conductivity loss or a very high unidirectional heat transfer along the polytelescopic structures - the key for manufacturing next generation high-performance thermal diodes.

Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days

Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (a_w) environment of wheat flour for elongated periods of time and can proliferate when hydrated for baking or other purposes. This study determined the survivability and thermal tolerance (D- and z-values) of Salmonella and Escherichia coli O121 in wheat flour and muffin batter (prepared from inoculated flour on the days of analyses) during the storage period of 360 days. The Salmonella and E. coli O121 studies were conducted as two independent experiments. Both studies were designed as randomized complete block with three replications as blocks. All experimental data were analyzed using one-way ANOVA and Tukey's test in Minitab® software, and P ≤ 0.05 was considered significant. The wheat flour was spray inoculated individually with 7-isolate Salmonella or 3-isolate E. coli O121 cocktail and then dried back to the original a_w levels. On each analysis day, inoculated wheat flour (~5 g) or muffin batter (~2.5 g) was placed inside the TDT disks, heat treated at set temperatures in hot water baths, and sampled at predetermined time intervals for determining the survival microbial population. The population of E. coli O121 and Salmonella cocktails in wheat flour at day 1 were 7.6 ± 0.18 and 7.8 ± 0.07 log CFU/g, respectively, which decreased to 2.0 ± 0.40 and 2.8 ± 0.59 log CFU/g on day 360, respectively. The D-values of Salmonella and E. coli O121 cocktails in inoculated flour and muffin batter prepared from inoculated flour (on the day of analysis) were determined on days 1, 30, 90, 180, 270, and 360 [given enough surviving bacterial population (~3 to 4 log CFU/g) was present in the flour]. The population of Salmonella and E. coli O121 in wheat flour decreased by 5.0 and 5.6 log CFU/g, respectively, during the storage period of 360 days. The D_70°C, D_75°C, and D_80°C values of Salmonella in wheat flour remained similar during the storage period. Whereas, for E. coli O157:H7 in wheat flour, the D_70°C value decreased from 20.3 ± 2.82 to 7.1 ± 2.82 min, and D_75°C decreased from 10.2 ± 2.14 to 2.7 ± 0.27 min, during the storage period of 180 days. The z-values of Salmonella or E. coli O157:H7 remained similar during the storage period. The D- and z-values from this research can be employed for validation of thermal process to ensure safety of wheat flour.

Design and implementation of thermal collection networks in 3-D IC structures

The empirical affirmation in the electronics industry is that the power of chips per unit area is growing exponentially. The amount of heat generated is equal to the power; hence as power per unit area increases, so does the amount of heat generated within the chip. Thus, it necessary to mitigate the thermal problems of electronic systems. If not addressed or suppressed, thermal problems can lead to various issues including dielectric breakdown, electromigration, material creeping, unwanted chemical reactions, board warpage, drift in performance, and indirect heating. In this study, a dedicated thermal collection network (TCN) in the back end of the line area of an electronic chip was investigated. This network can help in creating a connection using a thermal through Silicon via (TTSV) to pump up the thermal energy to the heat-sink–fan assembly. Pre-empting heat from the sources could manage the thermal issues arising in chips as well as three-dimensional integrated circuit (3-D IC) structures. The finite-element method was the tool used for analysis. 31.62% of heat suction in TCNs of monolithic ICs, 11.36% in TCNs of 3-D IC structures, and 35.34% of heat suction in junctions of TTSVs compared with different approaches without the postulate used here. This procedure is expected to lead to a new path for redesigning electronic chips and 3-D IC structures.

Water sorption characteristics of freeze-dried bacteria in low-moisture foods

Water sorption isotherms of bacteria reflect the water activity with the change of moisture content of bacteria at a specific temperature. The temperature-dependency of water activity change can help to understand the thermal resistance of bacteria during a thermal process. Thermal resistance of bacteria in low-moisture foods may differ significantly depending on the physiological characteristics of microorganisms, including cell structure, existence of biofilms, and growth state. Previous studies demonstrated that the incremental change of a_w in bacterial cells during thermal treatments resulted in changes in their thermotolerance. In this study, a pathogen associated with low-moisture foods outbreaks, Salmonella Enteritidis PT30 (in planktonic and biofilm forms), and its validated surrogate, Enterococcus faecium, were lyophilized and their water sorption isotherms (WSI) at 20, 40, and 60 °C were determined by using a vapor sorption analyzer and simulated by the Guggenheim, Anderson and De Boer model (GAB). The published thermal death times at 80 °C (D_{80 °C}-values) of these bacteria in low-moisture environments were related with their WSI-derived a_w changes. The results showed that planktonic E. faecium and biofilms of Salmonella, exhibiting higher thermal resistance compared to the planktonic cultures of Salmonella, had a smaller increase in a_w when thermally treated from 20 to 60 °C in sealed test cells. The computational modeling also showed that when temperature increased from 20 to 60 °C, with an increase in relative humidity from 10% to 60%, freeze-dried planktonic E. faecium and Salmonella cells would equilibrate to their surrounding environments in 0.15 s and 0.25 s, respectively, suggesting a rapid equilibration of bacterial cells to their microenvironment. However, control of bacteria with different cell structure and growth state would require further attentions on process design adjustment because of their different water sorption characteristics.

Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica

Salmonella contamination of low-water activity (a_w) foods poses a serious concern worldwide. The present study was conducted to assess the effects of drying conditions, food composition, and water activity on the desiccation tolerance and thermal resistance of S. Enteritidis FUA1946, S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311 in pet food, binder formulation, and skim milk powder. The samples were wet inoculated with the individual Salmonella strains and were equilibrated to a_w 0.33 and 0.75, followed by an isothermal treatment at 70 °C. The thermal inactivation data was fitted to the Weibull model. Irrespective of the a_w, food composition and physical structure of the selected foods, strain S. Enteritidis FUA1946 displayed the highest desiccation and thermal resistance, followed by S. Senftenberg ATCC43845 and S. Typhimurium ATCC13311. The food matrix and strain type significantly (p < 0.05) influenced the thermal resistance of microorganisms in foods along with a_w change during thermal treatments. To further study the effect of food composition, an additional set of experiments using dry inoculation of the resistant Salmonella strain in the low-a_w foods was designed. Significant (p < 0.05) matrix-dependent interaction on Salmonella reduction was observed. The water adsorption isotherms of selected low-a_w foods were measured at 20 and 70 °C to relate the thermal inactivation kinetics with the change in the a_w. The characterization of thermal resistance of the Salmonella serovars in low-a_w products with different compositions and a_w in this study may be used for the validation of thermal challenge studies.

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities

Thermal inactivation kinetics of Salmonella in low moisture foods are necessary for developing proper thermal processing parameters for pasteurization. The effect of water activity on thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 in ground black pepper has not been studied previously. Identification of a suitable surrogate assists in conducting in-plant process validations. Ground black pepper was inoculated with a 5-serotype Salmonella cocktail or E. faecium NRRL B-2354, equilibrated to water activities of 0.25, 0.45 or 0.65 in a humidity-controlled chamber, and isothermally treated at different temperatures. The survivor data were used for fitting the log-linear models to obtain the D and z-values of Salmonella and E. faecium in ground black pepper. Modified Bigelow models were developed to evaluate the effects of temperature and water activity on the thermal inactivation kinetics of Salmonella and E. faecium. Water activity and temperature showed significant negative effects on the thermal resistance of Salmonella and E. faecium in ground black pepper. For example, significantly higher D values of Salmonella were observed at water activity of 0.45 (D_70°C = 20.5 min and D_75°C = 7.8 min) compared to water activity of 0.65 (D_70°C = 3.9 min and D_75°C = 2.0 min). D-values of E. faecium were significantly higher than those of Salmonella at all three water activities, indicating that E. faecium is a suitable surrogate for Salmonella in thermal processing validation.

Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: A study on C. elegans

Immobilisation of natural compounds on solid supports to amplify antimicrobial properties has reported successful results, but modifications to physico-chemical properties can also imply modifications from a toxicological viewpoint. This work aimed to study the immobilising process of gallic acid in the antibacterial activity of L. innocua and its toxicological properties in vivo using Caenorhabditis elegans. The experiment was based on obtaining the minimum bactericidal concentration for free and immobilised gallic acid by comparing lethality, locomotion behaviour, chemotaxis and thermal stress resistance on C.elegans at those concentrations. The results showed a lowering minimum bactericidal concentration and modifications to nematode responses. Increased lethality and velocity of movements was observed. Immobilisation increased the repellent effect of gallic acid with a negative chemotaxis index. Thermal stress resistance was also affected, with higher mortality for immobilised gallic acid compared to bare particles and free gallic acid. Thus despite evidencing a generalised increase in the toxicity of gallic acid in vivo, lowering the minimum bactericidal concentration allowed a bacterial reduction of 99 % with less than one third of mortality for the nematodes exposed to free gallic acid.

Two isothermal challenges yield comparable physiological and subjective responses

Purpose

Ventilated vests are developed to reduce thermal stress by enhancing convective and evaporative cooling from skin tissue underneath the vest. The purpose of this study is to investigate whether thermal stress is equal when a ventilated vest is worn compared to a no-vest situation with similar dry thermal resistance.

Methods

Nine healthy males walked on a treadmill (7 km h⁻¹) for 45 min in a desert climate (34 °C, 20% relative humidity) with and without ventilated vest. Gastrointestinal temperature (T_gi), heart rate (HR), and skin temperature (T_sk) were continuously monitored. Local sweat rate (LSR) was assessed two times on six skin locations. Subjective ratings were assessed every 10 min.

Results

Final T_gi (37.6 ± 0.1 °C for vest and 37.6 ± 0.1 °C for no-vest), HR (133 ± 7 bpm and 133 ± 9 bpm) and mean T_sk (34.8 ± 0.7 °C and 34.9 ± 0.6 °C) were not different between conditions (p ≥ 0.163). Scapula skin temperature (T_scapula) under the vest tended to be lower (baseline to final: ΔT_scapula = 0.35 ± 0.37 °C) than without vest (ΔT_scapula = 0.74 ± 0.62 °C, p = 0.096). LSR at locations outside the vest did not differ with and without vest (p ≥ 0.271). Likewise, subjective responses did not differ between conditions (χ² ≥ 0.143).

Conclusions

We conclude that two systems with similar dry thermal resistance and, therefore, similar required evaporation, resulted in similar thermal stress during paced walking in a hot-dry environment. Local ventilation did not alter the sweating response on locations outside the vest.

Desiccation in oil protects bacteria in thermal processing

Edible oils have long been considered to have a protective effect on bacteria from thermal inactivation, but the mechanism for this effect remains unclear. Our recent study suggests that the water activity (a_w) of oil decreases exponentially with increasing temperature. Therefore, in thermal processing, the a_w of the bacteria inside oil may also decrease making the bacteria more resistant to heat. To validate this hypothesis, the equilibrium a_w of bacteria (Enterococcus faecium NRRL B2354, or E. faecium) in peanut oil samples, with different initial a_w (0.93, 0.75, 0.52 & 0.33) at room temperature, were measured at elevated temperatures up to 80 °C. Meanwhile, the thermal resistances of E. faecium in these samples were also tested at 80 °C. Results indicate that the a_w of the bacteria-in-oil systems changed in the same manner as that of pure peanut oil; it decreased exponentially with temperature from 0.93, 0.75, 0.52 & 0.33 (at ~23 °C) to 0.36, 0.30, 0.21 & 0.13 (at 80 °C), respectively. This confirmed that bacterial cells experienced desiccation in oil during the thermal treatments. The thermal death rates of E. faecium in peanut oil samples followed first-order kinetics. The D₈₀ value (time needed to achieve 1-log reduction at 80 °C) increased exponentially with the reduced a_w at 80 °C, from 87 min at a_w 0.36 to 1539 min at a_w 0.13. A graphical comparison (logD₈₀ vs. high-temperature a_w) showed a similarity between the thermal resistance of E. faecium in oil and that in dry air, which supports the hypothesis that oil protects bacteria from thermal treatments through desiccation.

Desiccation and Thermal Resistance of Escherichia coli O121 in Wheat Flour

Non-O157 Shiga toxin-producing Escherichia coli infections have recently been associated with wheat flour on two separate accounts in the United States and Canada. However, there is little information regarding the thermal resistance and longevity of non-O157 Shiga toxin-producing Escherichia coli during storage in low-moisture environments. The objectives of this study were to determine the thermal inactivation kinetics of E. coli O121 in wheat flour and to compare the thermal inactivation rates with those of other pathogens. Wheat flour, inoculated with E. coli O121, was equilibrated at 25°C to a water activity of 0.45 in a humidity-controlled conditioning chamber. Inoculated samples were treated isothermally at 70, 75, and 80°C, and posttreatment population survivor ratios were determined by plate counting. D- and z-values calculated with a log-linear model, were compared with those obtained in other studies. At 70, 75, and 80°C, the D-values for E. coli O121 were 18.16 ± 0.96, 6.47 ± 0.50, and 4.58 ± 0.40 min, respectively, and the z-value was 14.57 ± 2.21°C. Overall, E. coli O121 was observed to be slightly less thermally resistant than what has been previously reported for Salmonella Enteritidis PT30 in wheat flour as measured under the same conditions with the same methods.

Effect of Talc as a Dry-Inoculation Carrier on Thermal Resistance of Enterococcus faecium NRRL B-2354 in Almond Meal

HIGHLIGHTS

E. faecium was more thermally resistant in dry- than in wet-inoculated almond meal. Presence of talc affected thermal resistance of E. faecium in almond meal. Use of dry inoculum carriers for thermal validation studies requires further work.

Biofibers and biocomposites from sabai grass: A unique renewable resource

Natural cellulose fibers were extracted from a fast growing perennial grass Eulaliopsis binata (commonly known as Sabai) and characterized for their structure and properties. The untreated sabai grass has been used as reinforcement for polypropylene composites and properties of the composites have been investigated. Although the composition of the sabai grass is typical to other lignocellulosic sources, there is a high content of flavonoids (630 mg/g) and phenols (510 mg/g) which provides high antibacterial, and antifungal properties to the fibers and composites developed. Fiber bundles extracted from the grass had tensile strength of 493 MPa and tensile modulus of 21 GPa, similar to common natural cellulose fibers. Both tensile and flexural properties of polypropylene composites increased with increasing ratio of sabai grass. Polypropylene composites reinforced with sabai grass show high noise insulation and thermal resistance properties suggesting their suitability for automotive and building applications.

Thermal Resistance of Xerophilic Fungi in Low-Water-Activity (0.70 to 0.80) Confectionery Model Foods

Consumers are increasingly searching for preservative-free and "natural" food options. Confectionery products with low water activity (a_w) are typically considered resistant to contamination with filamentous fungi; however, several xerophilic fungi can cause considerable economic losses due to spoilage. Very few studies have been published addressing filamentous fungi that are tolerant to low a_w in food products containing all nutrients essential for filamentous fungi growth, including sugars, carbohydrates, proteins, and fats, but not preservatives. The objective of this study was to evaluate the effect of a_w on the thermal tolerance and survival of one strain of Aspergillus pseudoglaucus and two strains of Aspergillus fischeri. The decimal reduction time ( D-value) and the temperature needed for a 1-log change in D-value ( z-value) in a low-acid (pH 6) confectionary model comprising evaporated milk and fructose adjusted to a_w of 0.70, 0.75, and 0.80 were determined by creating thermal death time curves. Experiments were performed in triplicate. A. fischeri had higher thermal tolerance than did A. pseudoglaucus. An interaction between a_w and temperature was found; however, it was not linear with respect to a_w. A. fischeri had the highest thermal tolerance for 0.75 a_w at 90°C ( D-values of 11.5 to 34.8 min) compared with 0.70 and 0.80 a_w, for 0.80 a_w or 0.75 a_w depending on the strain at 92°C (4.3 to 17.1 min), and for 0.75 a_w at 94°C (2.4 to 7.7 min). A. pseudoglaucus had the highest thermal tolerance for 0.70 a_w at 78°C ( D-value of 4.9 min), 80°C (1.7 min), and 82°C (0.8 min). The data from this study will be useful for determining parameters for thermal processing of low-a_w confectionary products to control the growth of xerophilic fungi.

Thermal resistance of carbon fibres/carbon fibre reinforced polymers under stationary atmospheric conditions and varying exposure times

Recycling of carbon fibre reinforced polymer composites is a mostly unsolved problem. Thermal recycling (e.g. pyrolysis) is often described as a promising method for recycling of carbon fibre reinforced polymers (CFRP). Manageable technology, high throughput and relatively low energy demand make these methods attractive as possible solutions. However, the carbon fibre (CF) exhibits special behavior under thermal stress, which makes the thermal treatment a complex task. With this contribution, we examine the influence of the temperature on CFRP under thermal treatment. Raw CF's and pure epoxy resin are investigated separately and compared to the treatment of the compound material. The influence of exposure-times at various temperatures, as well as the texture of the treatment residues are examined. Our investigations are based on thermogravimetric analysis (TGA). In addition to standard TGA methods, we introduced hold times of about 10 min at defined temperatures (400, 600 and 800 °C). Particle sizes and hold times were varied. Damage on the fibre surface was examined by means of scanning electron microscopy (SEM). We found that the influence of the particle size was substantial. Different sizes led to considerably different times of decomposition and decomposition start temperatures. Analysis of the residue at 800 °C show damage and increased amounts of oxygen on the surface of the fibre. In addition, our results show that a trade-off between maximum temperature and hold time is possible up to a certain degree.

Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchange

Bacillus cereus spores in food are able to survive pasteurization, and if conditions are favourable, subsequently germinate, grow and produce toxins causing food poisoning. The objectives of this study were to firstly determine the impact of cold storage and ion uptake on the thermal resistance of B. cereus spores and secondly to use differential gene expression to help elucidate possible molecular mechanisms for the changes detected in their thermal resistance. B. cereus spores were held at 4 °C in either 0.05 or 0.5 M solutions of cations (Na⁺, Ca²⁺ Mg²⁺,K⁺, Zn²⁺) for 6 days and their D₈₈-values were estimated. In the presence of sodium chloride (0.05 and 0.5 M), sodium phosphate buffer, (pH 7, 0.05 and 0.5 M) or zinc acetate (0.05 M), D₈₈ values decreased by 8.8, 10.9, 11.2, 12.9, and 10.2 min respectively, with no evidence of germination (plating methods). Exposure of spores to Na⁺ in sodium phosphate buffer (pH 7, 0.05 and 0.5 M) or sodium chloride (0.05 and 0.5 M) resulted in the accumulation of Na⁺ (66.0 ± 2.9, 193.1 ± 4.6, 136.2 ± 9.9 and 70.5 ± 2.7 μg/g) by spores at the significant expense of K⁺ (10.8 ± 0.5, 7.5 ± 0.2, 8.1 ± 0.4 and 3.6 ± 0.4 μg/g respectively). The mechanism behind the loss of resistance in sodium phosphate buffer (0.05 M) was further investigated by monitoring the differential gene expression using mRNA sequencing. Genes encoding for uracil permease (BC_3890), Mg²⁺ P-type ATPase-like protein (BC_1581), ABC transporter ATP-binding protein (BC_0815), and 2-keto-3-deoxygluconate permease (BC_4841) were significantly (FDR value ≤0.05) upregulated. This upregulation indicated a possible increase in permeability, which is suggested to account for the increased uptake of sodium ions and the reduction measured in the spore's thermal resistance. This data suggests that during storage at 4 °C in the presence of sodium ions, spores should not be considered to be completely dormant.

The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs

Alkalization is a step of cocoa processing and consists of the use of alkali and high temperature to improve the sensorial and technological qualities of cocoa. Intense food processing can select spores, which can compromise safety and quality of the final product. Thus, the aim of this study was to evaluate the fate of B. cereus and G. stearothermophilus spores during the alkalization of pre-roasted (Pr) nibs (held at 120 °C) and unroasted (Ur) nibs (held at 90 °C) using potassium carbonate (0, 2, 4 and 6% w/w). In all conditions, log-linear inactivation kinetics with a tail was observed. The inactivation rate (k_max) for B. cereus varied from 0.065 to 1.67 min^-1, whereas the k_max for G. stearothermophilus varied from 0.012 to 0.063 min^-1. For both microorganisms, the lowest k_max values were observed during Ur nibs alkalization. The carbonate concentration increase promoted k_max values reduction. The highest tail values were observed for G. stearothermophilus in Ur nibs alkalization, reaching 3.04 log spores/g. Tail formation and low k_max values indicated that cocoa alkalization does not cause significant reductions on bacterial spore population. Therefore, the microbiological control should be primarily ensured by the raw material quality and by avoiding recontamination in the cocoa chain.

Measuring the thermal conductivity and interfacial thermal resistance of suspended MoS2 using electron beam self-heating technique

Establishment of a new technique or extension of an existing technique for thermal and thermoelectric measurements to a more challenging system is an important task to explore the thermal and thermoelectric properties of various materials and systems. The bottleneck lies in the challenges in measuring the thermal contact resistance. In this work, we applied electron beam self-heating technique to derive the intrinsic thermal conductivity of suspended Molybdenum Disulfide (MoS₂) ribbons and the thermal contact resistance, with which the interfacial thermal resistance between few-layer MoS₂ and Pt electrodes was calculated. The measured room temperature thermal conductivity of MoS₂ is around ∼30 W/(m K), while the estimated interfacial thermal resistance is around ∼2 × 10^-6 m² K/W. Our experiments extend a useful branch in application of this technique for studying thermal properties of suspended layered ribbons and have potential application in investigating the interfacial thermal resistance of different two-dimensional (2D) heterojunctions.

Preparation of nano-sized particles from bacterial cellulose using ultrasonication and their characterization

As more applications for nano-sized natural particles are discovered, simple, environmentally friendly ways to produce these particles become more important. This work prepares and characterizes nano-size bacterial cellulose particles using ultrasonication. Pellicle from nata de coco containing nanofibers was broken up in an electrical blender, then sonicated using an ultrasonic probe at 20 kHz and 3 W/mL for 30, 60 and 90 min. Transmission electron microscope observations indicate the particles become nano-sized after 60 min ultrasound. The maximum decomposition temperature before sonication was 373 °C, decreased to 357 °C after 60 min ultrasonication. Moisture absorption of the 90 min sonicated particles film is 60% slower compared to non-sonicated particles. After ultrasonication, the crystallinity index of the cellulose decreases. The functional groups of non-sonicated and sonicated cellulose remain the same. This study promotes a potential method of fabrication of nano-sized particles from pure bacterial cellulose.

Is phenotypic plasticity a key mechanism for responding to thermal stress in ants?

Unlike natural selection, phenotypic plasticity allows organisms to respond quickly to changing environmental conditions. However, plasticity may not always be adaptive. In insects, body size and other morphological measurements have been shown to decrease as temperature increases. This relationship may lead to a physiological conflict in ants, where larger body size and longer legs often confer better thermal resistance. Here, we tested the effect of developmental temperature (20, 24, 28 or 32 °C) on adult thermal resistance in the thermophilic ant species Aphaenogaster senilis. We found that no larval development occurred at 20 °C. However, at higher temperatures, developmental speed increased as expected and smaller adults were produced. In thermal resistance tests, we found that ants reared at 28 and 32 °C had half-lethal temperatures that were 2 °C higher than those of ants reared at 24 °C. Thus, although ants reared at higher temperatures were smaller in size, they were nonetheless more thermoresistant. These results show that A. senilis can exploit phenotypic plasticity to quickly adjust its thermal resistance to local conditions and that this process is independent of morphological adaptations. This mechanism may be particularly relevant given current rapid climate warming.

Effect of starch type on the physico-chemical properties of edible films

Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role of the starch type (wheat, corn or potato) and thus that of the amylose/amylopectin ratio, which influences thickness, colour, moisture, wettability, thermal, surface and mechanical properties. Higher amylose content in films induces higher moisture sensitivity, and thus affects the mechanical and barrier properties. Films made from potato starch constitute a greater barrier for oxygen and water vapour though they have weaker mechanical properties than wheat and corn starch films. Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables. It especially concerns wheat starch systems, and the contact angle indicates less hydrophilic surfaces (above 90°) than those of corn and potato starch films (below 90°). The starch origin influences optical properties and thickness: with more amylose, films are opalescent and thicker; with less, they are transparent and thinner.

Assessing thermal conductivity of composting reactor with attention on varying thermal resistance between compost and the inner surface

Dynamic estimation of heat transfer through composting reactor wall was crucial for insulating design and maintaining a sanitary temperature. A model, incorporating conductive, convective and radiative heat transfer mechanisms, was developed in this paper to provide thermal resistance calculations for composting reactor wall. The mechanism of thermal transfer from compost to inner surface of structural layer, as a first step of heat loss, was important for improving insulation performance, which was divided into conduction and convection and discussed specifically in this study. It was found decreasing conductive resistance was responsible for the drop of insulation between compost and reactor wall. Increasing compost porosity or manufacturing a curved surface, decreasing the contact area of compost and the reactor wall, might improve the insulation performance. Upon modeling of heat transfers from compost to ambient environment, the study yielded a condensed and simplified model that could be used to conduct thermal resistance analysis for composting reactor. With theoretical derivations and a case application, the model was applicable for both dynamic estimation and typical composting scenario.

Effects of Inoculation Procedures on Variability and Repeatability of Salmonella Thermal Resistance in Wheat Flour

Limited prior research has shown that inoculation methods affect thermal resistance of Salmonella in low-moisture foods; however, these effects and their repeatability have not been systematically quantified. Consequently, method variability across studies limits utility of individual data sets and cross-study comparisons. Therefore, the objective was to evaluate the effects of inoculation methodologies on stability and thermal resistance of Salmonella in a low-moisture food (wheat flour), and the repeatability of those results, based on data generated by two independent laboratories. The experimental design consisted of a cross-laboratory comparison, both conducting isothermal Salmonella inactivation studies in wheat flour (~0.45 water activity, 80°C), utilizing five different inoculation methods: (i) broth-based liquid inoculum, (ii) lawn-based liquid inoculum, (iii) lawn-based pelletized inoculum, (iv) direct harvest of lawn culture with wheat flour, and (v) fomite transfer of a lawn culture. Inoculated wheat flour was equilibrated ~5 days to ~0.45 water activity and then was subjected to isothermal treatment (80°C) in aluminum test cells. Results indicated that inoculation method impacted repeatability, population stability, and inactivation kinetics (α = 0.05), regardless of laboratory. Salmonella inoculated with the broth-based liquid inoculum method and the fomite transfer of a lawn culture method exhibited instability during equilibration. Lawn-based cultures resulted in stable populations prior to thermal treatment; however, the method using direct harvest of lawn culture with wheat flour yielded different D-values across the laboratories (α = 0.05), which was attributed to larger potential impact of operator variability. The lawn-based liquid inoculum and the lawn-based pelletized inoculum methods yielded stable inoculation levels and repeatable D-values (~250 and ~285 s, respectively). Also, inoculation level (3 to 8 log CFU/g) did not affect D-values (using the lawn-based liquid inoculum method). Overall, the results demonstrate that inoculation methods significantly affect Salmonella population kinetics and subsequent interpretation of thermal inactivation data for low-moisture foods.

Cold denaturation as a tool to measure protein stability

Protein stability is an important issue for the interpretation of a wide variety of biological problems but its assessment is at times difficult. The most common parameter employed to describe protein stability is the temperature of melting, at which the populations of folded and unfolded species are identical. This parameter may yield ambiguous results. It would always be preferable to measure the whole stability curve. The calculation of this curve is greatly facilitated whenever it is possible to observe cold denaturation. Using Yfh1, one of the few proteins whose cold denaturation occurs at neutral pH and low ionic strength, we could measure the variation of its full stability curve under several environmental conditions. Here we show the advantages of gauging stability as a function of external variables using stability curves.

Heat Transfer Principles in Thermal Calculation of Structures in Fire

Structural fire engineering (SFE) is a relatively new interdisciplinary subject, which requires a comprehensive knowledge of heat transfer, fire dynamics and structural analysis. It is predominantly the community of structural engineers who currently carry out most of the structural fire engineering research and design work. The structural engineering curriculum in universities and colleges do not usually include courses in heat transfer and fire dynamics. In some institutions of higher education, there are graduate courses for fire resistant design which focus on the design approaches in codes. As a result, structural engineers who are responsible for structural fire safety and are competent to do their jobs by following the rules specified in prescriptive codes may find it difficult to move toward performance-based fire safety design which requires a deep understanding of both fire and heat. Fire safety engineers, on the other hand, are usually focused on fire development and smoke control, and may not be familiar with the heat transfer principles used in structural fire analysis, or structural failure analysis. This paper discusses the fundamental heat transfer principles in thermal calculation of structures in fire, which might serve as an educational guide for students, engineers and researchers. Insights on problems which are commonly ignored in performance based fire safety design are also presented.

Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients

Fifty-four spore-forming bacterial strains isolated from bread ingredients and bread, mainly belonging to the genus Bacillus (including Bacillus cereus), together with 11 reference strains were investigated to evaluate their cytotoxic potential and heat survival in order to ascertain if they could represent a risk for consumer health. Therefore, we performed a screening test of cytotoxic activity on HT-29 cells using bacterial culture filtrates after growing bacterial cells in Brain Heart Infusion medium and in the bread-based medium Bread Extract Broth (BEB). Moreover, immunoassays and PCR analyses, specifically targeting already known toxins and related genes of B. cereus, as well as a heat spore inactivation assay were carried out. Despite of strain variability, the results clearly demonstrated a high cytotoxic activity of B. cereus strains, even if for most of them it was significantly lower in BEB medium. Cytotoxic activity was also detected in 30% of strains belonging to species different from B. cereus, although, with a few exceptions (e.g. Bacillus simplex N58.2), it was low or very low. PCR analyses detected the presence of genes involved in the production of NHE, HBL or CytK toxins in B. cereus strains, while genes responsible for cereulide production were not detected. Production of NHE and HBL toxins was also confirmed by specific immunoassays only for B. cereus strains even if PCR analyses revealed the presence of related toxin genes also in some strains of other species. Viable spore count was ascertained after a heat treatment simulating the bread cooking process. Results indicated that B. amyloliquefaciens strains almost completely survived the heat treatment showing less than 2 log-cycle reductions similarly to two strains of B. cereus group III and single strains belonging to Bacillus subtilis, Bacillus mojavensis and Paenibacillus spp. Importantly, spores from strains of the B. cereus group IV exhibited a thermal resistance markedly lower than B. cereus group III with high values of log-cycle reductions. In conclusion, our results indicate that spore-forming bacteria contaminating bread ingredients and bread could represent a source of concern for consumer health related to the presence of strains, such as strains of B. cereus group III and single strains of other species, showing the ability to produce toxic substances associated to a thermal resistance enough to survive the bread cooking conditions.

Reinforcement of Bacillus subtilis spores by cross-linking of outer coat proteins during maturation

Resistance characteristics of bacterial endospores towards various environmental stresses such as chemicals and heat are in part attributed to their coat proteins. Heat resistance is developed in a late stage of sporulation and during maturation of released spores. Using our gel-free proteomic approach and LC-FT-ICR-MS/MS analysis we have monitored the efficiency of the tryptic digestion of proteins in the coat during spore maturation over a period of eight days, using metabolically (15)N labeled mature spores as reference. The results showed that during spore maturation the loss of digestion efficiency of outer coat and crust proteins synchronized with the increase in heat resistance. This implicates that spore maturation involves chemical cross-linking of outer coat and crust layer proteins leaving the inner coat layer proteins unmodified. It appears that digestion efficiencies of spore surface proteins can be linked to their location within the coat and crust layers. We also attempted to study a possible link between spore maturation and the observed heterogeneity in spore germination.