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Older residential dwellings in New Zealand frequently suffer from poor indoor environmental quality (IEQ) due to an ageing housing stock. Recent New Zealand surveys indicated around 50% of children live in houses that do not meet acceptable standards for thermal comfort. Children in these houses frequently experience respiratory conditions caused by dampness and mould during winter. New regulatory standards requiring a fixed heating source in the main living room of rental houses can increase rents and may result in the heating source not being utilized. This study evaluates an alternative low-cost portable air filter/sterilizer (PFUV) dehumidifier device for improving IEQ within the building envelope using Ultraviolet Germicidal Irradiation (UVGI) and a polyester filter (dual-10 30/30). This paper compares the effectiveness of the PFUV dehumidifier device and a conventional heat pump in terms of measured particulate matters as well as fungal profiles using Potato Dextrose Agar (PDA) plates. The PFUV dehumidifier successfully reduced the relative humidity to within a healthy range of (44–49%) compared to not running the device (54–60%), thereby reducing the suitability of the environment for mould growth. Additionally, the PFUV device achieved a reduction in average particulate matter (PM2.5) to within the range of 0.16 to 0.53 µg/m³ compared to the range of 1.06 to 2.42 µg/m³ before using the device.

White clover (Trifolium repens) is the key legume component of New Zealand pastoral agriculture due to the high quality feed and nitrogen inputs it provides. Invertebrate pests constrain white clover growth and this study investigated rhizosphere-associated fungal controls for two of these pests and attempts to disentangle the underpinning mechanisms. The degree of suppressiveness of 10 soils, in a latitudinal gradient down New Zealand, to added Meloidogyne hapla and Costelytra zealandica scarab larvae was measured in untreated soil. Most of the soils showed no suppressive activity against these pests but two showed activity against M. hapla and two against C. zealandica. Rhizosphere fungi responsible for pest suppressive responses were elucidated via next-generation sequencing. In the M. hapla-suppressive soils nematode-trapping Orbiliomycetes fungi were present in significantly greater abundance than non-suppressive soils and their abundance increased further with addition of M. hapla. A comparison of plant growth and the rhizosphere fungal community between untreated and irradiated soil was carried out on 5 of the 10 soils using Pyronota as the scarab larvae. Soil irradiation either: reduced (by 60–70%); increased (16×) or made no difference to white clover growth across the five soils tested, illustrating the range of microbial impacts on plant production. In one of the M. hapla suppressive soils irradiation resulted in a significant increase in nematode galling suggesting that Orbiliomycetes fungi were indeed responsible for the suppressive effect. Lack of consistent changes in soil macronutrients and pH post-irradiation suggest these were not responsible for plant or invertebrate responses. The use of next generation sequencing in controlled pot trials has allowed identification of a potential biological control organism and bioindicator for M. hapla suppression.

Gelatin is a principal excipient used as a binder in the formulation of lyophilized orally disintegrating tablets. The current study focuses on exploiting the physicochemical properties of gelatin by varying formulation parameters to determine their influence on orally disintegrating tablet (ODT) characteristics. Process parameters, namely pH and ionic strength of the formulations, and ball milling were investigated to observe their effects on excipient characteristics and tablet formation. The properties and characteristics of the formulations and tablets which were investigated included: glass transition temperature, wettability, porosity, mechanical properties, disintegration time, morphology of the internal structure of the freeze-dried tablets, and drug dissolution. The results from the pH study revealed that adjusting the pH of the formulation away from the isoelectric point of gelatin, resulted in an improvement in tablet disintegration time possibly due to increase in gelatin swelling resulting in greater tablet porosity. The results from the ionic strength study revealed that the inclusion of sodium chloride influenced tablet porosity, tablet morphology and the glass transition temperature of the formulations. Data from the milling study showed that milling the excipients influenced formulation characteristics, namely wettability and powder porosity. The study concludes that alterations of simple parameters such as pH and salt concentration have a significant influence on formulation of ODT.

Orally disintegrating tablets (ODTs) offer many advantages over the conventional oral dosage forms in terms of convenience and ease of use. Over the last decade, substantial advances in the formulation of ODTs have been achieved in academia and industry that resulted in the emerging of a large number of patents. The aim of this review is to summarise the most recent patents in ODT formulations and highlight their motivations, inventive steps and significances in the development of ODT formulations. Five major techniques have been applied in manufacturing of ODTs, namely conventional tablet press, moulding, freeze drying, tablet loading and pulverization, with majority of the patents dedicated to the use of conventional tablet pressing. The patents have addressed various issues concerning the manufacturing of robust and practical ODT formulations by disclosing new manufacturing techniques, advantageous materials, and innovative formulation steps. However, future developments are required to reduce the cost and widening the application of the new manufacturing techniques, while simplifying and shortening the formulation steps will be crucial in the well established ones.

The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were employed to screen 181 chilled meat and meat process-related LAB for strains inhibitory to pathogens and spoilage organisms of importance to the meat industry. Six meat-derived strains, including Lactobacillus sakei and Lactococcus lactis, were found to be inhibitory to one or more of the target strains Listeria monocytogenes, Brochothrix thermosphacta, Campylobacter jejuni and Clostridium estertheticum. The inhibitory agents appeared to be either cell-associated or molecules released extracellularly with bacteriocin-like properties. Variations detected in the antimicrobial activity of LAB associated with changes to test parameters such as substrate composition underlined the importance of further in situ evaluation of the inhibitory strains in stored meat trials.

The cell growth biokinetics of Listeria monocytogenes and a bacteriocin-producing strain of Lactobacillus sake were studied. The organisms were grown both separately and together in a broth system. It was observed that Lact. sake was better suited to growth at low pH than L. monocytogenes. The presence of bacteriocin impacted on L. monocytogenes, by quickly reducing the number of these microbes in mixed populations. A model for the growth of L. monocytogenes and Lact. sake populations grown separately and in mixed culture is proposed. The model includes a novel approach for better describing the eiect of pH change, the ability of Lact. sake to produce bacteriocin and the eiect of bacteriocin on L. monocytogenes in the broth culture. Additionally, terms are introduced that describe the competitive eiect of one population on the other.The model is ¢tted to data collected for the growth of each population, either grown alone or together. There were no signi¢cant diierences between the parameter estimates for each replicate, supporting the hypothesis that the proposed model is a useful representation of the growth and interaction of the two microbial populations. # 2001Academic Press

Suwarrow (Suvorov) atoll is an important seabird breeding site in the central Pacific Ocean. However, it is not protected and is attractive to developers of potentially damaging aquaculture industries. In this paper I report the results of a survey conducted to establish the present status of Suwarrow's seabird colonies and to generate base-line data for measuring the effect of a proposed pearl-farm development. Between late July and early September 2000 the reef islets were surveyed for seabird chick numbers and age-states using a simple sampling method. In addition to Sooty Tern Sterna fuscata, populations of boobies Sula spp., noddies Anous spp., frigatebirds Fregata spp. and tropicbirds Phaethon spp. were assessed. Results showed that bird populations were maintaining levels similar to those from findings of surveys in 1992. Of particular note were globally significant numbers of Lesser Frigatebird Fregata ariel and Red-tailed Tropicbird Phaethon rubricauda. Migratory birds were observed with Bristle-thighed Curlew Numenius tahitiensis regularly seen. The well-being of bird-life on the islets appears to be indirectly proportional to the proximity of human activity, with birds not observed breeding on Anchorage Island – the islet most often visited by people.

The application of models of microbial growth to the design of food safety systems requires consideration of the effect of arbitrary changes in external variables on growth of bacteria. In particular, the effect of changes in external variables, such as temperature, on the probability that the microbial population size will not exceed acceptable levels at a given time needs to be predicted. This paper presents a method of calculating the time-dependent probability distribution of the microbial population size under arbitrary changes of temperature through time. To illustrate this method, the effect of a sudden temporary increase in temperature on the evolution of the probability distribution of Lactobacillus plantarum population size is presented. The effect of this change in temperature on the time taken for the population to reach a critical size, with a given probability, is also calculated and the application of this calculation to the design of HACCP protocols is discussed.

Forty lambs were immunised against a cocktail of five 'lactic acid' spoilage bacteria typical of those found on vacuum packaged chilled meat. The animals were slaughtered and their hind legs removed within 20 min. Half of the legs (one from each carcass, were inoculated with viable Lactobacillus delbrueckii cells (one of the organisms used in the vaccine formulation), vacuum packaged and stored at - 1.5 C. Forty non-immunised controls were similarly processed and packaged. The vaccine elicited an immune response as determined by ELISA assay. Over a 16-week storage period, meat derived from immunised animals generally returned lower numbers of bacteria than meat derived from non-immunised animals. Sensory analysis determined that non-immunised product stored for longer than 12 weeks had a higher level of undesirable odours and flavours than immunised product. These findings support the view that immunising lambs against spoilage organisms has the potential to extend the storage life of packaged chilled meat.

Commercially prepared lamb was stored at -1.5 degrees C after inoculation with a combination of three Lactobacillus sakei strains previously shown to inhibit spoilage and pathogenic bacteria of importance to the meat industry. Between 6 and 14 weeks storage samples were evaluated for growth of inoculated strains, production of fermentation end-products and sensory acceptance of the cooked product. All three L sakei strains flourished during storage, formed consistently dominant populations and were associated with lower surface pH and increased levels of lactic and acetic acids. Inoculated samples were determined to be as equally acceptable for smell, acidity, rancidity and overall liking as un-inoculated controls. (C) 2010 The American meat Science Association. Published by Elsevier Ltd. All rights reserved.

The abilities of five Lactobacillus sakei strains and one Lactococcus lactis strain to retain inhibitory activity against several target organisms in the flora of product during 12 weeks storage of vacuum-packaged lamb and beef was investigated. L. sakei strains were generally found capable of developing dominant populations on both beef and lamb. L. lactis 75 grew poorly on lamb did not inhibit co-inoculated Brochothrix thermosphacta. Lamb inoculated with the Sakacin-A producer L. sakei Lb706 had lower Listeria monocytogenes populations than lamb inoculated with a bacteriocin-negative variant. In beef packs inoculated with Clostridium estertheticum spores and L. sakei strain 27, 44 or 63, the development of blown-pack spoilage was delayed by up to one week. Campylobacter jejuni inoculated onto beef was recovered from fewer packs when it was co-inoculated with 3000 CFU cm(-2) of L. sakei strain 27, 44 or 63. Observed inhibition did not always correlate with inhibition observed in earlier media-based studies, supporting the view that functionality identified using simple media-based screening methods may not be replicated in the complex environment of stored foods, and vice-versa. These findings further define a set of L. sakei strains with potential for the extended bio-preservation of minimally processed fresh beef and lamb.

Lactobacillus sakei is a food-borne bacterium naturally found in meat and fish products. A study was performed to examine the intraspecies diversity among 73 isolates sourced from laboratory collections in several different countries. Pulsed-field gel electrophoresis analysis demonstrated a 25% variation in genome size between isolates, ranging from 1,815 kb to 2,310 kb. The relatedness between isolates was then determined using a PCR-based method that detects the possession of 60 chromosomal genes belonging to the flexible gene pool. Ten different strain clusters were identified that had noticeable differences in their average genome size reflecting the natural population structure. The results show that many different genotypes may be isolated from similar types of meat products, suggesting a complex ecological habitat in which intraspecies diversity may be required for successful adaptation. Finally, proteomic analysis revealed a slight difference between the migration patterns of highly abundant GapA isoforms of the two prevailing L. sakei subspecies ( sakei and carnosus ). This analysis was used to affiliate the genotypic clusters with the corresponding subspecies. These findings reveal for the first time the extent of intraspecies genomic diversity in L. sakei . Consequently, identification of molecular subtypes may in the future prove valuable for a better understanding of microbial ecosystems in food products.

The growth at — 1.5°C of Lactobacillus delbrueckii, a meat spoilage organism, was evaluated on vacuum‐packaged lamb legs obtained from animals immunized against that organism. Growth was significantly lower than that on similarly treated legs obtained from non‐immunized lambs. These findings suggest that immunization against spoilage organisms may contribute toward increasing the chilled storage life of fresh meat.

Drip samples were collected at 4-week intervals from 10 vacuum-packaged beef striploins stored for 16 weeks at -1.5 degrees C and assayed for populations of lactic-acid bacteria (LAB), pH and spoilage-causing fermentation products. A total of 15 LAB species were identified using pulsed-field gel electrophoresis and biochemical analysis. A pattern of succession was observed during storage between strains of Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus. Acetic acid production was associated with increasing LAB populations generally and butyric acid production was associated with the development of a particular strain of Leuconostoc. Changes in pH is postulated as a driver of succession.