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A study published in the journal Applied and Environmental Microbiology (Vol 86, issue 15) by scientists from Department of Food Science and Technology, University of California, Davis, Davis, California studied the effect of adjacent (35 m from the first row of trees) to a poultry operation on the microflora of almond orchards. Swabs of orchard soil surface and air, soil, and almond leaf samples were collected over 2 years. As a control, samples were also collected from two almond orchards that were surrounded by other orchards. Samples were evaluated for aerobic plate count, generic Escherichia coli, other coliforms, the presence of Salmonella. Bacterial community structure (analyzed through sequencing of the 16S rRNA gene).   By far, E. coli was isolated more frequently from air samples near the poultry farm (41samples (20%)) than from  air samples in control (1 sample (0.48%)). Salmonella was not isolated from any of the 529 samples evaluated. Members of the family Staphylococcaceae—often associated with poultry—were, on average, significantly (P < 0.001) more abundant in the phyllosphere of trees closest to the poultry operation than in trees 120 m into the orchard or from any of the trees in control orchards. The movement of microorganisms, including foodborne pathogens, from animal operations into adjacent plant crop-growing environments, is not well characterized. This study provides evidence that dust and bioaerosols moved from a commercial poultry operation a short distance downwind into an almond orchard and altered the microbiome recovered from the leaves.  @ https://aem.asm.org/content/86/15/e00573-20.abstract?etoc @https://aem.asm.org/content/86/15/e00573-20

An article in Journal of Food Protection, 2020,(Vol. 83 (8): 1289–1295) by scientists at the Bureau of Microbial Hazards, Food Directorate, Health Canada investigated the reasons of multiple foodborne outbreaks that have occurred in Canada due to the presence of Salmonella enterica in frozen breaded chicken products. These chicken products were raw and required cooking in conventional household ovens to inactivate any pathogens that they may have been present. During the investigations associated with these outbreaks, many consumers reported using alternative household appliances such as air fryers for cooking these products. The effectiveness of these appliances for the inactivation of pathogens in food is not known. The researchers compare the ability of a toaster oven, air fryer, deep fryer, and conventional oven to inactivate a cocktail of Salmonella Enteritidis in frozen breaded chicken strips. Deep frying was the most effective cooking method, demonstrating a median 7-log reduction; the conventional oven was next with a median 6-log reduction. Both the air fryer and toaster oven performed poorly, with respective median 4- and 3-log reductions. Overall, the results of this study suggest the revision of cooking instructions is required for the safe household use of toaster ovens and air fryers. @ https://doi.org/10.4315/JFP-19-601

Josephine County Public Health reported that a local Salmonella cluster of cases had affected several individuals in Grants Pass, Oregon, after dining at Si Casa Flores. Two of the individuals have been hospitalized. Public health officials inspected the restaurant and collected 17 specimens for lab testing, with results expected this weekend. The County Public Health officials are seeking additional customers who may have also been exposed. “The purpose of the survey is to gather information needed to assist in the attempt to identify the source of infection,” public health officials said. “Information is needed from both sick and well customers to identify food items associated with the illness. Those experiencing symptoms should contact their primary care physician.” Josephine County Public Health said that the likelihood of containing the outbreak in Josephine County is “moderate to high.” @ https://www.kdrv.com/content/news/Two-hospitalized-after-reported-Salmonella-outbreak-at-Grants-Pass-restaurant-571810821.html

Scientist from the California Institute of Technology (Caltech) published in Nature (2020, Vol. 583, p 453 -458) demonstrated first that Manganese, one of the most abundant elements on Earth, can be used as an energy source to exhibit exponential growth of chemolithoautotrophic microorganisms (converts carbon dioxide into biomass). The growth resulted in the generation of small nodules of manganese oxide. The majority member of the culture—which we designate ‘Candidatus Manganitrophus noduliformans’—is affiliated to the phylum Nitrospirae (also known as Nitrospirota). Transcriptomic analysis revealed candidate pathways for coupling extracellular manganese oxidation to aerobic energy conservation and autotrophic CO2 fixation. These findings expand the known diversity of inorganic metabolisms that support life and complete a biogeochemical energy cycle for manganese. The team coated a glass jar with a slurry of MnCO3 and allowed it to dry, before filling it with municipal tap water from Pasadena and leaving it to incubate at room temperature. After several months, the cream-colored carbonate coating had oxidized to a dark manganese oxide. The researchers that the discovery could help to understand manganese nodules ( large metallic balls which can reach the size of a grapefruit and are often found on the seafloor). The balls, which often contain rare metals, are sometimes harvested from the ocean floor, but little is understood about them. The discovery from Caltech fills a major intellectual gap in our understanding of Earth’s elemental cycles and adds to the diverse ways in which manganese, has shaped the evolution of life on our planet. @ https://www.nature.com/articles/s41586-020-2468-5.epdf?sharing_token=3yjEHLi5uL2_zRCTsmKYuNRgN0jAjWel9jnR3ZoTv0Mtn6pWonvV7vjzJ4u4i62dH_S9ShQe-zIgdKsUfXLwo8PI4RJTJbIjJDGUQxXXI_T2BA2FqCgwCe6kps6jr7Lhow7hEfvoqV1tXwrWJZwJUCRVl8udWWcFIqP2RWh7LrwmHzUnmC1RUaXdUPAZWgYhS4HGM5dJ1QylR92Y2IgPyeU-1ZJWgK5nhbpH3PxaAAiTJA5-_kDd7o1PorUXwulztHs_nsqQQ_NM-c-z-0DE3foKbf2kJc6F4M4J_5yGoCA%3D&tracking_referrer=www.cnn.com