A Field-Test of Rhodamine B as a Biomarker in Raccoons

Rhodamine B is a dye that when ingested results in fluorescent bands in growing hair and whiskers of many mammals. Previous research at Wildlife Services’ (WS) National Wildlife Research Center (NWRC) found that rhodamine B is a successful biomarker in raccoon whiskers and that raccoons do not have a taste aversion to the dye when it comprises ≤ 3% of a bait. Our study assessed the ease of bait distribution, whisker collection, and evaluation of the biomarker for potential use in the Oral Rabies Vaccination (ORV) program administered by the WS National Rabies Management Program (NRMP). In collaboration with WS operations personnel from Ohio and Michigan, 750 fishmeal polymer baits each containing 150 mg of rhodamine B were hand distributed at NASA’s Plum Brook Station, Sandusky, Ohio in the summer of 2008. Four weeks after baits were distributed whiskers from 162 raccoons were collected. Wildlife Services biologists and technicians evaluated the whiskers for fluorescence using a handheld UV magnifying lamp. Biologists then sent the whiskers to the NWRC, Ft. Collins, Colorado for confirmation of fluorescence under a UV microscope. Results suggest a high level of agreement between the two methods of evaluation. Surveys completed by biologists confirmed that the ease of use, less invasive sampling techniques and promptness of results obtained through the use of rhodamine B are advantageous to the tetracycline biomarker presently used by the ORV program. All participants recommended further evaluation of rhodamine B for its inclusion in future efforts requiring biomarker evaluation.

The Effects of High Pressure Processing on Peanut Sauce Inoculated with Salmonella

Recent Salmonella outbreaks have prompted the need for new processing options for peanut products. Traditional heating kill-steps have shown to be ineffective in lipid-rich matrices such as peanut products. High pressure processing is one such option for peanut sauce because it has a high water activity, which has proved to be a large contributing factor in microbial lethality due to high pressure processing. Four different formulations of peanut sauce were inoculated with a five strain Salmonella cocktail and high pressure processed. Results indicate that increasing pressure or increasing hold time increases log10 reductions. The Weibull model was fitted to each kill curve, with b and n values significantly optimized for each curve (p-value < 0.05). Most curves had an n parameter value less than 1, indicating that the population had a dramatic initial reduction, but tailed off as time increased, leaving a small resistant population. ANOVA analysis of the b and n parameters show that there are more significant differences between b parameters than n parameters, meaning that most treatments showed similar tailing effect, but differed on the shape of the curve. Comparisons between peanut sauce formulations at the same pressure treatments indicate that increasing amount of organic peanut butter within the sauce formulation decreases log10 reductions. This could be due to a protective effect from the lipids in the peanut butter, or it may be due to other factors such as nutrient availability or water activity. Sauces pressurized at lower temperatures had decreased log10 reductions, indicating that cooler temperatures offered some protective effect. Log10 reductions exceeded 5 logs, indicating that high pressure processing may be a suitable option as a kill-step for Salmonella in industrial processing of peanut sauces. Future research should include high pressure processing on other peanut products with high water activities such as sauces and syrups as well as research to determine the effects of water activity and lipid composition with a food matrix such as peanut sauces.