Entwicklung nachhaltiger Pflanzenschutzstrategien zur Bek_mpfung von Schadschmetterlingen im olivenanbau

Current olive growing practices range from the traditional Mediterranean olive grove to intensively managed olive plantations. Insecticides against major olive pests, like the olive moth (Prays oleae, Lep.: Yponomeutidae) and the jasmine moth, (Palpita unionalis, Lep.: Pyralidae) are still applied frequently. The European Union-funded international research project TRIPHELIO is aimed at the development of economically feasible and sustainable insecticide-free control methods for key Lepidopterous pests of olive. Main research activities focus on (1) the use of pheromones for mating disruption and improved monitoring of target pests, (2) habitat management strategies to enhance the activity of natural enemies in the olive grove, and (3) the use of inundative releases of mass-reared egg parasitoids of the genus Trichogramma. Moreover, tools for successful integration of the methods developed into an integrated pest management (IPM) strategy for olive pests were explored by optimising techniques for surveillance as well as considering potential side-effects of common pesticides on beneficial organisms. An intense exchange of scientific information and technology between European and North African countries was undertaken to create solutions for a wide range of olive growing regions. Key results and recommendations for further essential steps towards practical implementation are presented in this publication.Zusammenfassung Traditionelle, extensiv bearbeitete Olivenhaine, aber auch moderne Intensiv-Plantagen mit k_nstlicher Bew_sserung und hohem Einsatz von D_ngern bzw. chemischen Pflanzenschutzmitteln kennzeichnen die derzeitigen verschiedenen Anbauformen der Olive im Mittelmeerraum. Schadlepidopteren wie die Olivenmotte (Prays oleae, Lep.: Yponomeutidae) und die Jasminmotte (Palpita unionalis, Lep.: Pyralidae) werden durch regelm_ssigen Insektizideinsatz bek_mpft. Das von der EU gef_rderte internationale Forschungsprojekt TRIPHELIO zielte auf die Entwicklung insektizidfreier Alternativmethoden durch (1) die Optimierung der pheromongest _tzten _berwachung und Verwirrtechnik, (2) der Anwendung von Habitatmanagement-Strategien zur F_rderung nat_rlicher Gegenspieler, und (3) dem Einsatz von Trichogramma-Schlupfwespen. Zus_tzlich wurden Module f_r eine optimale Anwendung biotechnischer und biologischer Methoden bez_glich der Ph_nologie der Schadinsekten und m_glicher Nebenwirkungen von Pestiziden erarbeitet. Die intensive Kooperation zwischen Wissenschaftlern und Praktikern aus mehreren L_ndern Europas und Nordafrikas erlaubte den Entwurf m_glicher L_sungsans_tze f_r verschiedene Anbaubedingungen und klimatische Regionen des Mittelmeerraumes. Die wichtigsten Ergebnisse und Ausblicke f_r eine zuk_nftige praktische Umsetzung werden in dieser Ver_ffentlichung beschrieben

Proposed procedure to simulate 3D multi-mode fatigue behaviour in laminated CFRP using micro-ct scans in Abaqus

Conventional finite element analysis (FEA) tools have been extensively developed over the last several decades and are now heavily employed for simulating 2D fatigue propagation in laminated carbon fibre reinforced polymer (CFRP) composites. Arguments were raised regarding their reliability in this context due to neglecting the stress strain redistribution at the crack tip which requires continuous remeshing. Alternatively, extended finite element modeling (XFEM) techniques were introduced to overcome this shortcoming with no need of meshing at the crack tip. The new technique adopted eitherapproaches of virtual crack closure technique (VCCT) based on linear elastic fracture mechanics (LEFM) concepts, or cohesive zone methods (CZM). However, its application in available commercial tools typically pertains to 2D quasi-static problems. In this work, we considered 3D damage propagation of multiple modes; delamination, matrix cracks and fibre breakage in CFRP samples subjected to constant amplitude fatigue loading. An assessment was performed on the reliability of Abaqus tool in addressing combined-mode 3D damage propagation caused by fatigue stress, and results from simulations were compared to experimental data. Fatigue behaviour was experimentally tracked using Skyscan 1173 micro computed tomograp

Challenges and opportunities towards the development of risk assessment at the consumer phase in developing countries - The case of Campylobacter cross-contamination during handling of raw chicken in two Middle Eastern countries

In many low- and middle-income countries, data limitations are a major challenge facing the development of food safety risk assessment. In the present study, a questionnaire data collection tool was designed with an emphasis on gathering specific data points required by a risk modeller for simulating a scenario of Campylobacter cross-contamination during handling of raw chicken meat at the consumer phase. The tool was tested in practice to support its value and applicability in settings where data limitations are a challenge. The study subjects were 450 consumers in two Middle Eastern settings: Alexandria in Egypt (n = 200) and Thi-Qar in Iraq (n = 250). The majority (78.5%) of respondents in Egypt opted for wet markets/live bird shops as their preferred source of chicken meat. In contrast, 59.6% of Iraqi respondents preferred to buy chicken meat from supermarkets. Added to that, 73.0% of consumers in Egypt and 56.8% of consumers in Iraq viewed the quality of frozen chicken as “inferior” to that of chicken from wet markets. Almost all respondents in both Egypt and Iraq shared the practice of washing chicken in water before cooking. The percentage of consumers who ‘very frequently’ or ‘frequently’ prepare chicken prior to making the salad was 32.5% and 55.2% in Egypt and Iraq, respectively. A sizeable proportion of respondents in Iraq (40.8%) reported that they did not consider washing their hands with soapy water after touching raw chicken and preparing a salad in their home kitchen. Finally, 28.8% and 6.5% of respondents in Iraq and Egypt, respectively, indicated that they would not consider using a separate cutting board to avoid cross-contamination between raw chicken and salad. The data collection tool used in this study was designed in the first instance to match a conceptualised risk assessment framework, and that enabled the simultaneous collection of data points on consumption frequency, serving sizes, purchasing patterns, retail chain diversity and food handling practices. Results from such study design could be used for future development of a quantitative risk assessment model and to support food safety promotion efforts for domestic consumers in two of the most populated Middle Eastern countries

Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments

Using a developed laboratory-scale device, different heat treatment conditions were applied on camel and cowmilks. After each fouling experiment, photos of stainless steel plates were taken and dry deposit weights were determined. The thermal behavior of camel and cow proteins was studied by electrophoresis (sodium dodecyl sulphate polyacrylamide gel electrophoresis, SDS-PAGE), differential scanning calorimetry (DSC), and free thiol group concentration evolution. The obtained results have shown that heating both camel and cow milks at 70 °C for 2 h generates deposit formation. The fouling rate was more important when heating camel milkthan after heating cow milk for all heat conditions except at 90 °C for 2 h. Electrophoresis patterns indicated that after heating camel milk at 90 °C, α-lactalbumin (α-la), camel serum albumin (CSA), and κ-casein bands decreased. Bovine serum albumin (BSA) disappeared from the electrophoresis patterns after heating cow milk at 70 °C while β-lactoglobulin (β-lg) and α-la bands disappeared only at 90 °C. DSC thermograms of camel milk showed that the denaturation temperature of camel proteins is 77.8 °C, lower than that of cow proteins which is 81.7 °C. The results of free thiol group evolution versus temperature and heating time showed that camel protein denaturation starts between 70 and 80 °C. However, for cow milk, the whole denaturation phenomenon happens after heat treatment at 70 °C for 30 min