The purpose of the study was to determine the effect of high-hydrostatic pressure (HHP) on inactivation of human norovirus (HuNoV) in oysters and to evaluate organoleptic characteristics of oysters treated at pressure levels required for HuNoV inactivation. Genogroup I.1 (GI.1) or Genogroup II.4 (GII.4) HuNoV was inoculated into oysters and treated at 300 to 600 MPa at 25 and 0 °C for 2 min. After HHP, viral particles were extracted by porcine gastric mucin-conjugated magnetic beads (PGM-MBs) and viral RNA was quantified by real-time RT-PCR. Lower initial temperature (0 °C) significantly enhanced HHP inactivation of HuNoV compared to ambient temperature (25 °C; P < 0.05). HHP at 350 and 500 MPa at 0 °C could achieve more than 4 log10 reduction of GII.4 and GI.1 HuNoV in oysters, respectively. HHP treatments did not significantly change color or texture of oyster tissue. A 1- to 5-scale hedonic sensory evaluation on appearance, aroma, color, and overall acceptability showed that pressure-treated oysters received significantly higher quality scores than the untreated control (P < 0.05). Elevated pressure levels at 450 and 500 MPa did not significantly affect scores compared to 300 MPa at 0 °C, indicating increasing pressure level did not affect sensory acceptability of oysters. Oysters treated at 0 °C had slightly lower acceptability than the group treated at room temperature on day 1 (P < 0.05), but after 1 wk storage, no significant difference in sensory attributes and consumer desirability was observed (P > 0.05).

Based on prior work, we hypothesized that cigarette smoke contains chemicals that can inhibit growth of the chick chorioallantoic membrane (CAM). In this study, gas chromatography and mass spectrometry were used to identify 12 pyridine derivatives in the inhibitory fractions of smoke eluted from solid phase extraction cartridges. These pyridine derivatives were further studied individually in dose response experiments to determine their effects on CAM growth. A correlation was observed between the functional group substitutions on pyridine and the relative toxicity of each pyridine derivative. In the CAM growth assay, pyridine derivatives with single methyl or single ethyl substitutions had lowest observed adverse effect levels (LOAELs) of 5 x 10(-9) and 5 x 10(-12) M, respectively. Other pyridine derivatives and pyridine itself had LOAELs in the micromolar range. One of the most inhibitory derivatives, 3-ethylpyridine, was studied further and inhibited cell proliferation, as measured by BrdU incorporation. Since 3-ethylpyridine inhibited growth at picomolar doses and is added to consumer products including cosmetics, food, drinks, and tobacco, it will be important to perform further toxicological testing to determine its effect on human health.

Human norovirus (HuNoV) has been an increasing concern of foodborne illness related to fresh and frozen berries. In this study, high hydrostatic pressure (HHP) inactivation of HuNoV on fresh strawberries, blueberries, and raspberries and in their purees was investigated. Porcine gastric mucin (PGM)-conjugated magnetic beads (PGM-MBs) and real-time reverse transcriptional polymerase chain reaction (RT-qPCR) were utilized for infectious HuNoV discrimination and quantification. Strawberry puree inoculated with HuNoV genogroup I.1 (GI.1) strain was HHP-treated at 450, 500 and 550 MPa for 2 min each at initial sample temperatures of 0, 4 and 20 °C. HuNoV GI.1 strain became more sensitive to HHP treatment as the temperature decreased from 20 to 0 °C. HuNoV GI.1 or genogroup II.4 (GII.4) strains were inoculated into three types of berries and their purees and treated at pressure levels from 250 to 650 MPa for 2 min at initial sample temperature of 0 °C. For the purees, the HHP condition needed to achieve >2.9 log reduction of HuNoV GI.1 strain and >4.0 log reduction of HuNoV GII.4 strain was found to be ≥ 550 MPa for 2 min at 0 °C. HHP treatment showed better inactivation effect of HuNoV on blueberries than on strawberry quarters and raspberries. HuNoV GI.1 strain was more resistant to HHP treatment than HuNoV GII.4 strain under different temperatures and environment. The physical properties and sensory qualities of HHP-treated and untreated blueberries and the three types of berry purees were evaluated. Color, pH and viscosity of blueberries and three berry purees showed no or slight changes after HHP treatment. Sensory evaluation demonstrated that HHP treatment of 550 MPa for 2 min at 0 °C did not significantly reduced the sensory qualities of three berry purees. The results demonstrated that the HHP treatment of 550 MPa for 2 min at 0 °C could be a potential nonthermal intervention for HuNoV in berry purees without adversely affecting their sensory qualities and physical properties.

Abstract:To provide the basic information about the release of heavy metals from the pyrite tailings of Huangjiagou pyrite mine, the pyrite tailings were investigated through a series of batch experiments under different initial pH of extractant, temperature, liquid-solid (LS) ratio, and soaking time conditions. Moreover, calcium carbonate was added in the pyrite tailings to determine the reduction effect on the release of heavy metals. The results show that Fe, Cr, Cu, Mn, Zn, and Ni were the major heavy metals in the pyrite tailings. Low initial pH and high LS ratio significantly promoted Fe, Cu, Mn, Ni, and Zn release, and high temperature significantly promoted Fe, Cu, Mn, and Ni release. Only small amounts of Cr were detected at low LS ratios. With the increase of soaking time, the released amount of Fe, Cu, Mn, Ni, and Zn increased to the maximum value within 48 h, respectively. After adding calcium carbonate, the released amounts of Fe, Cu, and Zn reduced at least 70.80% within 48 h soaking time. The results indicate that summer and the early soaking stage are the main phases for the release of heavy metals from the pyrite tailings. In the pyrite tailings, Cr is difficult to release. Adding calcium carbonate can effectively reduce the release of Fe, Cu, and Zn.

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