Wolfgang Hoffmann

Fate of Shiga toxin-producing and generic Escherichia coli during production and ripening of semihard raw milk cheese

The fate of 5 different Escherichia coli strains, including 3 Shiga toxin-producing E. coli (STEC) strains, was analyzed during the production and ripening of semihard raw milk cheese. The strains, which were previously isolated from raw milk cheese, were spiked into raw milk before cheese production at 2 different levels (approximately 10(1) and 10(3) cfu/mL, respectively). Two cheese types were produced, which differed in cooking temperatures (40 and 46°C). The cheeses were sampled during manufacture and the 16-wk ripening period. An increase in E. coli counts of approximately 3.5 log(10) cfu/g occurred from raw milk to fresh cheese at d 1, which was attributed to a concentration effect during cheese production and growth of the strains. During ripening over 16 wk, a slow, continuous decrease was observed for all strains. However, significant differences were found between the E. coli strains at the applied spiking levels, whereas the inactivation was similar in the 2 different cheese types. The 2 generic E. coli strains survived at higher counts than did the 3 STEC strains. Nevertheless, only 1 of the 3 STEC strains showed significantly weaker survival at both spiking levels and in both cheese types. Six of 16 cheeses made from raw milk at a low spiking level contained more than 10 cfu/g of STEC at the end of the 16-wk ripening process. After enrichment, STEC were detected in almost all cheeses at both spiking levels. Particularly because of the low infectious dose of highly pathogenic STEC, even low colony counts in raw milk cheese are a matter of concern.

Development and Performance of Crystallization with Additives Applied on Different Milk Samples

Crystallization with additives is developed on milk samples from different processing treatments. Performance tests are carried out based on structure analysis of the crystallization patterns. Crystallization with milk as additive is applied following changes in milk after different processing treatments. When an aqueous cupric chloride dihydrate solution crystallizes in the presence of milk as additive, specific patterns emerge, which can be evaluated by image analysis. Milk samples were heated and homogenized in a pilot plant and characterized by various parameters. Furthermore, milk samples from the market were tested. Patterns from milk after heat treatment and homogenization are significantly different from those derived from untreated milk. The experiments could be reproduced for other milk samples, on different days and in another laboratory.

First Chemical Analysis and Characterization of the Male Species-Specific Cephalic Labial-Gland Secretions of South American Bumblebees.

The evolution of signals and reproductive traits involved in the pre‐mating recognition has been in focus of abundant research in several model species, such as bumblebees (genus Bombus). However, the most‐studied bumblebee reproductive trait, the male cephalic labial gland secretions (CLGS), remains unknown among bumblebee species from South America. In this study, the CLGS of five South American bumblebees of the subgenera Thoracobombus (Bombus excellens and B. atratus) and Cullumanobombus (B. rubicundus, B. hortulanus, and B. melaleucus) were investigated, by comparing the chemical compositions of their secretions to those of closely related European species. The results showed an obvious interspecific differentiation in both subgenera. The interspecific differentiation among the species of the Thoracobombus subgenus involved different compounds present at high contents (main compounds), while those of the Cullumanobombus subgenus shared the same main components. This suggests that among the species of the Cullumanobombus subgenus, the differentiation in minor components could lead to species discrimination.

Thermoanalytical and infrared spectroscopic investigations on wax samples of native Colombian bees living in different altitudes

Colombia exhibits an extraordinarily high species diversity of the subfamily Apinae (honeybees, bumblebees, stingless bees, orchid bees). This fact makes it worthwhile to look for beeswax as biological material produced by these insects and to prove possible applications in technique and human life. We examined for the first time waxes from pollen and honey pots, brood cells, and involucres of different species of the tribes Bombini, Meliponini, and Apini native to South America. Thermal analyses were carried out with a TA Instruments SDT‐Q600 and simultaneous differential scanning calorimetry/thermogravimetric analysis with dry nitrogen as purge gas. Temperature scans started at ambient temperature and went up to 120°C. A fourier transform infrared spectroscopy Prestige‐21 spectrometer was used to obtain infrared spectra of the waxes. Our results underline that thermal properties and IR spectra of waxes are more similar within the taxonomic groups than between them and are related to the altitude where bees live. This work contributes to the achievement of information that will serve to establish energy mechanisms used by these insects and to set up conservation strategies to protect them.

A novel approach for differentiation of milk fractions and polyvinylpyrrolidone with different molecular weight by patterns derived from cupric chloride crystallization with additives

Crystallization with additives is based on self-organization, dendritic crystal growth and subsequent pattern formation. The principle is used as an indicator, differentiating food samples according their treatments and origin. The present study focuses on methodological investigations by taking different milk fractions as well as a single polymer as examples. Both kinds of samples alter the patterns derived from cupric chloride crystallization. The changes can be evaluated by image analysis, when a structure related algorithm is applied. The crystallization with additives seems to be an innovative approach following modifications in various sample types. Potential fields of application may be authentication of samples, following processing treatments as well as other modifications in the sample structure during production.

Fate of Listeria innocua during production and ripening of smeared hard cheese made from raw milk

The fate of 2 different Listeria innocua strains was analyzed during the production and ripening of smeared raw milk Greyerzer cheese (Gruyère). These strains were used as surrogates for the pathogenic Listeria monocytogenes, as they are physiologically very similar. Bacterial cells were added to the cheese milk at levels of 105 cfu/mL. During the first 24 h of cheese making, the number of the test strains decreased to a level of below 102 cfu/g. Obviously, the cooking temperature of 56°C and the subsequent slight temperature decrease to 50°C within 70 min contributed to a distinct reduction of Listeria counts. The counts in the cheese cores did not exceed 103 cfu/g within 12 wk of cheese ripening and Listeria was not detectable after 24 wk. In contrast to the cores of the cheeses of the 4 batches in this study, their rinds always contained a high listerial load of approximately 106 to 108 cfu/g throughout the entire ripening period. The smeared surface showed an increase of pH to alkaline values, corresponding to smear microbiota development. Coryneforms and Staphylococcus counts were stable at >107 cfu/cm2 over 175 d, whereas yeast counts decreased to about 105 cfu/cm2 at the end of ripening. The study shows that the smear culture had no noticeable anti-listerial potential. When removing the rind or portioning such smeared cheese loaves with a cutting device, a postprocess contamination of the core might occur, thus presenting a major hygienic risk.