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At least 253 records · Page 14Linked to original sources
PubMed2005

Development of a novel microbial sensor with baker's yeast cells for monitoring temperature control during cold food chain.

A novel microbial sensor containing a commercial baker's yeast with a high freeze tolerance was developed for visibly detecting inappropriate temperature control of food. When the yeast cells fermented glucose, the resulting gas production triggered the microbial sensor. The biosensor was a simple, small bag containing a solution of yeast cells, yeast extract, glucose, and glycerol sealed up with multilayer transparent film with barriers against oxygen and humidity. Fine adjustment of gas productivity in the biosensor at low temperatures was achieved by changing either or both concentrations of glucose and yeast cells. Moreover, the amount of time that food was exposed to inappropriate temperatures could be deduced by the amount of gas produced in the biosensor. The biosensor was stable without any functional loss for up to 1 week in frozen storage. The biosensor could offer a useful tool for securing food safety by maintaining low-temperature control in every stage from farm to fork, including during transportation, in the store, and at home.

Biosensing Techniques↗
PubMedDate not supplied

Method development in relation to regulatory requirements for detection of GMOs in the food chain.

This is a summary report of a joint workshop held in Brussels, Belgium, in December 2000. The workshop was organized by the ILSI Europe Novel Food Task Force in collaboration with the European Commission's Joint Research Centre (JRC) and ILSI International Food Biotechnology Committee. The purpose was to investigate progress in the development of analytical methods since the last workshop was held in June 1998.

Crops, Agricultural↗
PubMed1992

Triadic instruction of chained food preparation responses: acquisition and observational learning.

This research examined whether constant time delay would be effective in teaching students with moderate mental retardation in triads to perform chained tasks and whether observational learning would occur. Three chained snack preparation tasks were identified, and each student was directly taught one task. The other 2 students observed the instruction. The instructed student told the observers to watch and to turn pages of a pictorial recipe book. The teacher provided frequent praise to the instructed student based on performance and to the observers for watching the instruction and turning pages. A multiple probe design across students and tasks was used to evaluate the instruction. The results indicated that each student learned the skill he or she was taught directly, and the observers learned nearly all of the steps of the chains they observed. The implications for classroom instruction and future research in observational learning are discussed.

Activities of Daily Living↗
PubMedDate not supplied

[The entry of bound residues of tetracyclines into the food chain--a contribution to hazard identification].

Actually, some 67% of therapeutical used antibiotics in livestock in the European Union are tetracyclines. Their use can result in unwanted residues in food of animal origin. Apart the risk of the possible development of resistances in enterobacteriaceae we have to keep in mind secondary circuits. This paper focuses on tetracycline residues in bones. Bones have been widely used as raw material for meat and bone meal and gelatine, and are also a frequent contamination of mechanical recovered meat. Bones contain tetracycline residues in concentrations up to 50 mg/kg. These bound tetracycline residues have ever been thought to be of no significance to health. Nevertheless, recent studies have shown that these tetracyclines could be released in vivo and re-obtain their bioavailability. Further, several toxic degradation products of tetracyclines could be formed during heating. Additionally, in acid solutions from the production of gelatine high tetracycline concentrations have been found. These solutions are processed to dicalciumphosphate, which is used as a feed supplement in animal husbandry and as fertilizer in agriculture.

Animals↗