Area-wide management of fruit flies (Diptera: Tephritidae) in the Central Burnett district of Queensland, Australia.

Queensland fruit fly, Bactrocera tryoni (Froggatt), is the most serious pest of the native tephritid species in Australia and a significant market access impediment for fruit commodities from any area where this species is endemic. An area-wide management (AWM) program was implemented in the Central Burnett district of Queensland with the aim of improving fruit fly control and enhancing market access opportunities for citrus and other fruits produced in the district. The primary control measures adopted in the AWM system included bait spraying of commercial and non-commercial hosts and the year-round installation of male annihilation technology (MAT) carriers in both orchards and town areas. The MAT carrier used consisted of a dental wick impregnated with 1 ml cue-lure [4-(4-acetoxyphenol)-2-butanone] and 1 ml Malathion 500 EC in a plastic cup. The application of these control measures from 2003 to 2007 resulted in overall suppression of fruit fly populations across the entire district. Male trap catches at the peak activity time were reduced by 95% and overall fruit fly infestation in untreated backyard fruit of town areas reduced from 60.8% to 21.8%. Our results demonstrate remarkable improvement in fruit fly control and economic benefit to the Central Burnett horticulture. Therefore, commercial growers are continuing the AWM program as a long-term, industry funded activity, to provide an additional layer of phytosanitary security for market access of fruit commodities from this district.

Mechanically Ventilated Broiler Sheds: a Possible Source of Aerosolized Salmonella, Campylobacter, and Escherichia coli.

This study assessed the levels of two key pathogens, Salmonella and Campylobacter, along with the indicator organism Escherichia coli in aerosols within and outside poultry sheds. The study ranged over a 3-year period on four poultry farms and consisted of six trials across the boiler production cycle of around 55 days. Weekly testing of litter and aerosols was carried out through the cycle. A key point that emerged is that the levels of airborne bacteria are linked to the levels of these bacteria in litter. This hypothesis was demonstrated by E. coli. The typical levels of E. coli in litter were similar to 10(8) CFU g(-1) and, as a consequence, were in the range of 10(2) to 10(4) CFU m(-3) in aerosols, both inside and outside the shed. The external levels were always lower than the internal levels. Salmonella was only present intermittently in litter and at lower levels (10(3) to 10(5) most probable number [MPN] g(-1)) and consequently present only intermittently and at low levels in air inside (range of 0.65 to 4.4 MPN m(-3)) and once outside (2.3 MPN m(-3)). The Salmonella serovars isolated in litter were generally also isolated from aerosols and dust, with the Salmonella serovars Chester and Sofia being the dominant serovars across these interfaces. Campylobacter was detected late in the production cycle, in litter at levels of around 107 MPN g(-1). Campylobacter was detected only once inside the shed and then at low levels of 2.2 MPN m(-3). Thus, the public health risk from these organisms in poultry environments via the aerosol pathway is minimal.

Complexity of coffee flavor: A compositional and sensory perspective

For the consumer, flavor is arguably the most important aspect of a good coffee. Coffee flavor is extremely complex and arises from numerous chemical, biological and physical influences of cultivar, coffee cherry maturity, geographical growing location, production, processing, roasting and cup preparation. Not surprisingly there is a large volume of research published detailing the volatile and non-volatile compounds in coffee and that are likely to be playing a role in coffee flavor. Further, there is much published on the sensory properties of coffee. Nevertheless, the link between flavor components and the sensory properties expressed in the complex matrix of coffee is yet to be fully understood. This paper provides an overview of the chemical components that are thought to be involved in the flavor and sensory quality of Arabica coffee.