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PubMed1999

Microorganisms and microbial toxins.

The primary concern in food safety issues focuses on microorganisms and microbial toxins. Effective food preservation requires that the growth and proliferation of hazardous microorganisms be well controlled, and that the presence of significant quantities of microbial toxins in foods be prevented. The traditional effective preservation methodologies, such as canning, are being supplemented by new technologies which are less destructive of the food qualities. New strategies are therefore needed to prevent the transmission of microbial contamination or to prevent the formation of microbial toxins which remain in food. This paper discusses the role of modern processing methodologies in helping protect consumers from hazards of microbial origin.

Bacterial Toxins↗
PubMed1987

Decontamination of Campylobacter jejuni on chicken drumsticks using chemicals and radiation.

A trial was conducted to compare the efficacy of four disinfectants and radiation to reduce the level of C. jejuni contamination on poultry meat. Two levels of each treatment were applied to chicken drumsticks inoculated with a known concentration of a strain of Campylobacter jejuni, biotype 1, isolated from a human patient with diarrhea. Radiation using a cobalt-60 source at a level of 0.5 KGy effected a 99% surface reduction in C. jejuni. With a mean initial surface contamination level of 1.1 X 10(3) Colony Forming Units/cm2, 1 KGy completely eliminated C. jejuni. Glutaraldehyde at 0.5% concentration for 30 minutes had an efficacy similar to the lower dose of radiation. Chlorine showed a negligible effect on C. jejuni. Succinic acid and Poly (hexamethylenebiguanide hydrochloride) were statistically similar in their effectiveness, ranking between glutaraldehyde and chlorine. These results strongly indicate that, of the alternatives tested, low-dose radiation is the method of choice for reducing Campylobacter contamination of poultry products.

Animals↗
PubMed2006

Determination of the mineral fraction and rheological properties of microwave modified starch from Canna edulis.

The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95 degrees C) and cooling periods (50 degrees C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development.

Food Irradiation↗
PubMed1995

Salmonella, Campylobacter and Escherichia coli O157:H7 decontamination techniques for the future.

Raw meat, particularly poultry meat, remains an important, and probably the major source of human infection with campylobacters and salmonellas. In spite of decades of effort it has so far proved extremely difficult to raise food animals free of these pathogens. For the foreseeable future, therefore, the most effective approach must be to decontaminate the final raw product. In this way numbers of these pathogens entering kitchens and commercial food processing premises will be reduced substantially, and hence opportunities for cross-contamination onto ready-to-eat foods or for survival during cooking or other processes will be much lower. The ideal method of decontamination will have the following attributes: it will not change appearance, smell, taste or nutritional properties; it will leave no residues; it will pose no threat to the environment; it will encounter no objections from consumers or legislators; it will be cheap and convenient to apply; it will improve the shelf life by inactivating spoilage organisms as well as pathogens. Various techniques will be listed and their potential assessed (see Table 1).

Acids↗
PubMed2005

Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 J m(-2)). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 J m(-2) to completely inhibit growth. An in vivo study consisted of treating minimally processed 'Red Oak Leaf' lettuce (Lactuca sativa) with UV-C at three radiation doses (1.18, 2.37 and 7.11 kJ m(-2)) on each side of the leaves and storing the product under passive MAP conditions at 5 degrees C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2 concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into account the microbial limit set by Spanish legislation [Boletín Oficial del Estado (BOE), 2001. Normas de higiene para la elaboración, distribución y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435-1441], all UV-C treatments extended the shelf-life of the product. However, the 7.11 kJ m(-2) dose induced tissue softening and browning after 7 days of storage at 5 degrees C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.

Bacteria↗
PubMed2004

The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens.

Small portions of fresh chicken breasts weighting 20 g each and fresh whole chickens, weighting on average 1310 g each, were inoculated with Escherichia coli O157:H7 (10(5)-10(6) cfu/g) and cooked, using two different domestic microwave ovens at full power. The chicken portions were heated for 5, 10, 15, 20, 25, 30, and 35 s and the whole chickens for 22 min. Following exposures, viable counts and temperature measurements were performed. Although the chicken breast portions looked well-cooked after 30 s of MW heating at a mean end-point surface temperature of 69.8 degrees C, a mean concentration of 83 cfu/g E. coli O157:H7 cells was recovered. Elimination of E. coli O157:H7 cells occurred only after 35 s of MW exposure at 73.7 degrees C. When whole chickens were thoroughly cooked by MW heating, the final subsurface temperatures, measured in the thighs and wings, ranged from 60.2 degrees C to 92 degrees C and viable cells of E. coli O157:H7 were recovered from all samples of whole chicken. The results indicate that short time exposures of chicken portions to microwave heating do not eliminate E. coli O157:H7.

Animals↗
PubMed2006

Epidemiology of disease risks in relation to vitamin D insufficiency.

Vitamin D from ultraviolet-B (UVB) irradiance, food, and supplements is receiving increased attention lately for its role in maintaining optimal health. Although the calcemic effects of vitamin D have been known for about a century, the non-calcemic effects have been studied intently only during the past two-three decades. The strongest links to the beneficial roles of UVB and vitamin D to date are for bone and muscle conditions and diseases. There is also a preponderance of evidence from a variety of studies that vitamin D reduces the risk of colon cancer, with 1000 IU/day of vitamin D or serum 25-hydroxyvitamin D levels >33 ng/mL (82 nmol/L) associated with a 50% lower incidence of colorectal cancer. There is also reasonable evidence that vitamin D reduces the risk of breast, lung, ovarian, and prostate cancer and non-Hodgkin's lymphoma. There is weaker, primarily ecologic, evidence for the role of vitamin D in reducing the risk of an additional dozen types of cancer. There is reasonably strong ecologic and case-control evidence that vitamin D reduces the risk of autoimmune diseases including such as multiple sclerosis and type 1 diabetes mellitus, and weaker evidence for rheumatoid arthritis, osteoarthritis, type 2 diabetes mellitus, hypertension and stroke. It is noted that mechanisms whereby vitamin D exerts its effect are generally well understood for the various conditions and diseases discussed here.

Autoimmune Diseases↗
PubMed2002

Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry.

Ultraviolet light and heat treatment are proposed as alternative techniques for the use of chemicals to reduce the development of the spoilage fungi Botrytis cinerea and Monilinia fructigena on strawberry and sweet cherry, respectively, during storage. In order to investigate the effect of both physical techniques on microbial inactivation and on fruit quality, inoculated berries were subjected to different temperatures (40-48 degrees C) and UV-C doses (0.05-1.50 J/cm2). For each condition, 20 berries were used. After the treatment, fungal growth, visual damage (holes, stains) and fruit firmness were evaluated during a period of 10 days. The experimental data were analysed statistically using survival analysis techniques. Fungal growth on strawberries was significantly retarded using UV-C doses of 0.05 J/cm2 and higher. The same treatment had no significant effect when applied to cherries. The highest doses (1.00 and 1.50 J/cm2) had a negative effect on the calyx of the strawberry, causing browning and drying of the leaves. No beneficial effect of a low temperature treatment (40-48 degrees C) on the shelf life of strawberries was observed, but fungal development on cherries was retarded at temperatures of 45 and 48 degrees C. These temperatures caused severe damage on strawberries (soft stains, holes, decreased firmness), but had no influence on the quality of sweet cherries.

Ascomycota↗