Fungal diversity and community composition responses to the reintroduction of fire in a non-managed Mediterranean shrubland ecosystem

Background:More than a decade of fire suppression has changed the structure of fire-adapted shrubland ecosystems in Spain’s National Parks,which are now at extreme risk of uncontrolled wildfires.Prescribed burning can mitigate the risk of wildfires by reducing the fuel load but prescribed burning may also alter the soil properties and reduce microbial and fungal activity,causing changes in the availability of nutrients deep in the soil layer.Although fungal communities are a vital part of post-fire restoration,some fire effects remain unclear.To examine the short-term effects of prescribed burning on soil fungal communities in Doñana Biological Reserve(SW Spain),we collected soil samples pre-burn and 1 day,6 and 12 months post-burn from burned plots to perform physicochemical and metabarcode DNA analyses.Results:Prescribed burning had no significant effect on the total fungal operational taxonomic unit richness and abundance.However,changes in soil pH,nitrogen and potassium content post-burn affected fungal community composition.Small non-significant changes in pH and phosphorous affected the composition of ectomycorrhizal fungi.Conclusions:The ectomycorrhizal fungal community appears to be resilient to the effects of low-to moderate-intensity fires and saprotrophic taxa may benefit from this kind of fire.This finding revealed that prescribed burning is a potentially valuable management tool for reducing fire hazards in shrublands that has little effect on the total richness and abundance of fungal communities.

Knowledge Level and Self-Reported Attitudes of Food Handlers: Case Study of a University Campus

This study was performed conducting surveys to assess the Knowledge Level (KL) and Self-Reported Attitudes (SRA) of Food Handlers (FH) in order to evaluate their food safety perception. Food handlers working in 5 cafes and 6 canteens in a university campus responded to a questionnaire about food hygiene. The knowledge level about food hygiene was obtained by answering five question groups (G): Agents involved in food borne diseases (G1), Food handling hygiene (G2), Cross contamination (G3), Heat treatment/cooling techniques (G4), Reduced temperatures (G5). The SRA level was obtained through seven questions with multiple choice options on behaviors of health and safety applied to the work routine, which were considered as percentage of hits. The hygiene’s knowledge average was 75%, ranging from 63.3% (G4) to 94.5% (G3). Significant associations between establishment type and G1 (p = 0.027), professional experience and G5 (p = 0.020), training and G5 (p = 0.037) were found. Food handlers knowledge did not have effect in FH attitude (p = 0.371). From 25 FH (46.0%) who had high KL, 17 had reported incorrect attitudes. The level of hits is, in general, more than 75%, except for matters relating to the use of different cutting tables (44.4%) and knives (51.9%). Significant differences of values and odds for handlers’ knowledge were observed between cafes’ and canteens’ FH. No difference (p > 0.05) was observed in FH SRA scores according to the type of establishment. The results reveal a reduced application of knowledge acquired by food handlers, evidenced by the low level of attitudes considered correct. This clearly justifies the implementation of additional measures, including on job training as part of an effective strategy to control establishment’s food safety.