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PubMed1999

The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom.

The microbiological quality of 4,162 samples of cooked rice from restaurants and take-away premises in the United Kingdom was examined, including ready-to-eat rice purchased at point-of-sale and rice that was stored precooked for reheating on demand. The majority of point-of-sale cooked rice samples (1,855 of 1,972; 94%) were of acceptable microbiological quality, but 15 (1%) samples were of unacceptable quality (Bacillus spp. and B. cereus, > or = 10(5) CFU/g; Escherichia coli, > or = 10(4) CFU/g), indicating a potential risk to health. The prevalence of Bacillus spp., B. cereus, and E. coli was significantly greater in precooked stored rice than in point-of-sale cooked rice (P < 0.005 to 0.0005). Bacillus spp. (> or = 10(4) CFU/g), B. cereus (> or = 10(4) CFU/g), and E. coli (> or = 10(2) CFU/g) were present in 7%, 2%, and 9% of precooked stored samples, respectively, compared to 2%, 0.5%, and 1%, respectively in point-of-sale samples. Although final heating at the point of sale reduces the levels of microorganisms present in rice it will not inactivate the B. cereus emetic toxin if present. Rice from Indian premises was of poorer microbiological quality than that from Chinese and other premises. Although most point-of-sale cooked rice samples (94%) were of an acceptable microbiological quality, evidence from this study indicates that the microbiological quality of cooked rice sold from certain outlets in the UK is of concern.

Bacillus↗
PubMed2004

Growth potential of Clostridium perfringens during cooling of cooked meats.

Many meat-based food products are cooked to temperatures sufficient to inactivate vegetative cells of Clostridium perfringens, but spores of this bacterium can survive, germinate, and grow in these products if sufficient time, temperature, and other variables exist. Because ingestion of large numbers of vegetative cells can lead to concomitant sporulation, enterotoxin release in the gastrointestinal tract, and diarrhea-like illness, a necessary food safety objective is to ensure that not more than acceptable levels of C. perfringens are in finished products. As cooked meat items cool they will pass through the growth temperature range of C. perfringens (50 to 15 degrees C). Therefore, an important step in determining the likely level of C. perfringens in the final product is the estimation of growth of the pathogen during cooling of the cooked product. Numerous studies exist dealing with just such estimations, yet consensual methodologies, results, and conclusions are lacking. There is a need to consider the bulk of C. perfringens work relating to cooling of cooked meat-based products and attempt to move toward a better understanding of the true growth potential of the organism. This review attempts to summarize observations made by researchers and highlight variations in experimental approach as possible explanations for different outcomes. An attempt is also made here to identify and justify optimal procedures for conducting C. perfringens growth estimation in meat-based cooked food products during cooling.

Animals↗
PubMed2006

Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef.

The effects of acidified sodium chlorite (ASC) against Listeria monocytogenes on the surface of cooked roast beef were investigated. L. monocytogenes, strain V7, serotype 1/2a, was inoculated at numbers of 6.0 log CFU/g onto 5-g cubes of cooked regular or spicy roast beef. The samples were allowed to air dry for 1 h. The cooked roast beef samples were dipped into ASC or sprayed with ASC solutions of 250, 500, 750, or 1,000 ppm, then placed in bags with or without a vacuum and refrigerated at 4 degrees C. L. monocytogenes counts were determined after 0, 7, 14, 21, and 28 days of storage by spread plating roast beef samples onto Oxford agar plates that were incubated at 37 degrees C for 48 h. At day 28, the number of L. monocytogenes on the > or = 500 ppm ASC-treated spicy roast beef samples had count reductions that were >4.0 log CFU/g, whereas the same concentrations of ASC-treated regular roast beef samples had approximately a 2.5 log CFU/g reduction in L. monocytogenes counts when compared with the untreated samples. No significant differences (P > 0.05) were observed in L. monocytogenes counts between the vacuum- or nonvacuum-packaged ASC-treated cooked roast beef samples. Sensory evaluation showed no significant differences (P > 0.05) between ASC-treated and untreated roast beef. ASC can be used as a processing aid in the form of a dip or spray treatment to control L. monocytogenes on the surface of cooked roast beef.

Animals↗
PubMed1999

[Heterocyclic amines in cooked meat].

The age adjusted incidence of cancer has increased on average 1% annually since the beginning of this century, and cancer is now one of the most prevalent causes of death. Diet is suggested to be responsible for about 30-70% of all cancer cases. The heterocyclic amines (HCA) produced during processing of meats and fish at temperatures above 150 degrees C are candidate dietary causes. Amounts in food range from less than 1 ng/g in cooked meat or fish up to over 300 ng/g in well done flame grilled chicken breast meat. The most important parameters determining HCA amounts are cooking temperature and cooking time. 20 different HCAs are identified from cooked or grilled meats and fish. HCAs are causing cancer in various organs in mice, rats and cynomolgus monkeys. It is of interest to note that in rats, PhIP, the most abundant heterocyclic amine in cooked food, causes colon, prostate and mammary cancer, which are the most prevalent cancers in humans. Epidemiological studies show a correlation between intake of red meat and colon, mammary and prostate cancer. Based on the adverse effects of HCA, a reduced intake is recommended and practical advice on how this can be done is given.

Amines↗
PubMed2000

Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.

Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

Flavonoids↗
PubMed2002

Microbiological quality of take-away cooked rice and chicken sandwiches: effectiveness of food hygiene training of the management.

During August 2001 a microbiological study of ready-to-eat cooked rice from take-aways and of chicken sandwiches made on the premises from sandwich bars was undertaken. The intention was to identify risk factors in the production, storage and handling of cooked rice and sandwiches, and to establish their effect on microbiological quality. Examination of cooked rice revealed that the majority of samples (87%; 442 of 508) were of satisfactory/acceptable microbiological quality; 50 (10%) were unsatisfactory, and 16 (3%) were of unacceptable quality due to Bacillus cereus and/or other Bacillus spp in excess of 10(5) cfu/g. The microbiological quality of cooked rice was associated with cuisine type (p < 0.00001), rice type (p < 0.01), cooking (p < 0.01), serving methods (p < 0.00001), and management food hygiene training (p < 0.01). Examination of chicken sandwiches found that most (75%; 335 of 449) were of satisfactory/acceptable microbiological quality and 114 (25%) were unsatisfactory. Acceptable microbiological quality of sandwiches was associated with sandwich bars that had hazard analysis in place (p < 0.05). Smaller businesses, as indicated by Local Authority Inspectors' Consumer at Risk scores, were more likely to have samples classified as unsatisfactory or unacceptable compared to larger businesses (p < 0.001). The majority (90%) of premises had hand-washing facilities accessible and available for use, although only over half (55%) were correctly used as judged by the sampling officer. Where the manager of the premises had received some form of food hygiene training, food safety procedures such as the hazard analysis system were more likely to be in place (p < 0.0001).

Animals↗
PubMed1996

Do Polynesians still believe that big is beautiful? Comparison of body size perceptions and preferences of Cook Islands, Maori and Australians.

AIMS: To examine body size perceptions in a group of Polynesians from the Cook Islands and compare these with perceptions of Australians of European decent. METHODS: Residents of Tutakimoa village on the island of Rarotonga, Cook Islands completed a questionnaire on body size perception (83 females, 49 males, 80% response rate). The responses were compared with the same number of Australian subjects who were matched for sex, age and body mass index (BMI). Culturally appropriate, graded sets of photographs (one female and one male for each ethnic group) were used as the stimuli for questions on body perception. RESULTS: Cook Islands women were the most accurate in their perception of their current size; other groups overestimated. All groups preferred to be smaller, particularly women, with similar preferences (BMI 23-24) in women of both ethnic groups. Cook Islands subjects chose larger ideal sizes than Australians for both females (BMI 24.4 vs 22.5) and males (BMI 27 vs 24.2). CONCLUSIONS: The traditional Polynesian concepts of very large body sizes being considered healthy and attractive are not evident in the modern day Cook Islanders. The excessive pursuit of western fashions for small female body size may have longer term detrimental effects in Polynesian women.

Adolescent↗
PubMed1995

Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans.

Soybeans were dehulled, stored under two environmental conditions [25 degrees C/75% R.H. (Env. 1) and 38 degrees C/90% R.H. (Env.2)], optimally cooked and assayed for trypsin inhibitor and protein quality with laboratory rats. Dehulling did not significantly affect protein quality (PER and NPR) and protein digestibility of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digestibility when compared with cooked counterparts. PER values of dehulled-cooked soybean diets decreased significantly (P<0.05) as seeds were stored for up to 3 months under either environment. There were no significant differences in PER values due to storage during the period from 3 to 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2.

Amino Acids↗
PubMed1997

Shelf-life of pre-cooked rice oral rehydration salt packets.

The shelf-life of pre-cooked rice oral rehydration salts (ORS) at the household level was studied in urban Dhaka. To prepare the packets, cooked rice was dried and ground to fine powder and the salt ingredients were mixed according to the World Health Organization formulation. For each half liter packet, 10 g glucose was replaced by 25 g of instant cooked rice powder. The packets were kept in different environments for three months among 30 households of varying socioeconomic status. At monthly intervals, two packets from each family were collected for laboratory tests. Physical characteristics of ORS such as color and dispersibility remained the same throughout the three month study period. However, in the third month flavor changed slightly. The electrolyte concentration of the prepared solution remained the same at the end of the first, second and third months. However, progressive but minimal increase in moisture content of the packets was noted over the allotted time period. This increase in moisture was less when the mixture was packed in double thin layer polythene bags as opposed to the single layer bags. In conclusion, the shelf-life of pre-cooked rice ORS remains stable at least up to three months when stored at the household level. Therefore, pre-cooked rice ORS can be kept at households for future use in the event of diarrheal episodes.

Diarrhea↗
PubMedDate not supplied

Fluorometric determination of acid phosphatase in cooked, boneless, nonbreaded broiler breast and thigh meat.

This method is applicable for determining activity of acid phosphatase (ACP), a heat-labile enzyme, in cooked, boneless, nonbreaded broiler marinated (83.65% meat) and nonmarinated (100% meat) breast and thigh and in a 50:50 blend of breast and thigh meat. The assay uses a self-indicating substrate that, when acted upon by ACP, loses a phosphate radical and becomes a highly fluorescent compound. Cooked meat is added to deionized distilled water in a 1:3 ratio, blended with a hand-held homogenizer, and then centrifuged at 2500 relative centrifugal force for 5 min. ACP activity in the filtrate is measured after shaking on a Vortex mixer 75 microL of the extract with a pH 5.00 acetate buffer containing a nonfluorescent aromatic monophosphoric ester substrate. The rate of fluorophore formation is monitored during a 3 min incubation period (38 degrees C) in a fluorometer, and ACP enzyme activity (mU/kg sample) is calculated. Three laboratories analyzed 6 cooked poultry products (marinated and nonmarinated breast, thigh, and 50:50 breast/thigh blend). Five cooking temperatures were used to generate different ACP activity levels, which were replicated twice with duplicate samples and duplicate sample tests representing 720 data points. Log10 ACP activity (mU/kg sample) performance repeatability and reproducibility standard deviations (sr and sR) and relative standard deviations (RSDr and RSDR) over 5 cooking treatments for 6 products were as follows: marinated breast: sr = 0.02, sR = 0.08, RSDr = 0.60%, RSDR = 2.12%; nonmarinated breast: sr = 0.02, sR = 0.04, RSDr = 0.66%, RSDR = 1.29%; marinated thigh: sr = 0.01, = 0.01, RSDr = 0.37%, RSDR = 0.37%; nonmarinated thigh: sr = 0.02, sR = 0.05, RSDr = 0.53%, RSDR = 1.43%; marinated 50:50 breast/thigh blend: sr = 0.01, sR = 0.05, RSDr = 0.36%, RSDR = 1.31%; nonmarinated 50:50 breast/thigh blend: sr = 0.01, sR = 0.04, RSDr = 0.32%, RSDR = 1.12%.

Acid Phosphatase↗
PubMed2002

Acceptability of the use of iron cooking pots to reduce anaemia in developing countries.

OBJECTIVE: To evaluate acceptability, compliance and attitude towards the use of iron pots compared with aluminium pots, for cooking in a community that traditionally did not use iron pots. DESIGN: Randomised trial. SETTING: Two rural Malawian villages. SUBJECTS: Fifty-two households received iron pots and 61 aluminium pots. RESULTS: Pot characteristics were assessed by a questionnaire after 3, 6, 11 and 20 weeks of use. Within households using iron pots there was a significant decrease in acceptability score with usage, from an initial value of 13.7 to 11.4 (range 1-20) Answers to questions concerning cooking characteristics showed that after 3 weeks' use the aluminium pot scored better, whereas after 20 weeks fewer answers differed between the iron and aluminium pot groups. Almost a third of the households planned to continue using iron pots daily after 20 weeks, although they had ready access to their former aluminium pot. The presence of a group of consistent pot users suggests that if households were convinced about daily use, then they were likely to maintain consistent use. Some householders considered that iron pots required less firewood for cooking than aluminium pots. The main problems related to lower acceptability were rusting and pot weight. About 25% of problems with iron pots were unrelated to their cast iron characteristics. Overall 23.4% of the households indicated they would buy an iron pot. CONCLUSIONS: The low acceptability of iron pots for cooking could limit their value as an intervention to control iron-deficiency anaemia. Design modifications and better instructions on pot use should improve acceptability. The study highlights the need to assess the acceptability of interventions in order to facilitate their adoption in traditional communities.

Aluminum↗
PubMed1997

Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.

Heterocyclic aromatic amines (HAAs) are formed in cooked meats through pyrolysis reactions of different amino acids in the presence or absence of creatine/creatinine and sugars. HAAs are mutagens, colon/mammary gland carcinogens in rodents, and are suspected in the etiology of human cancers. In this study, cooked meats containing incurred HAAs as well as control (microwave) meat, were spiked with four labeled HAA internal standards (MeIQx, IQ, AAC and PhIP) and extracted using a liquid/liquid cleanup procedure. Isotope dilution measurements were made using on-line liquid chromatography atmosphere pressure chemical ionization tandem mass spectrometry with multiple reaction monitoring to provide the sensitivity and specificity needed for trace analysis in these complex matrices. The procedure was validated using control meat spiked with the four native HAAs at 0-50 ppb. The levels of HAAs found in cooked meats ranged from non-detectable (limit of detection 0.1-1.0 ppb) in microwave-cooked hamburger to 226 ppb PhIP and 104 ppb AAC in well-done grilled chicken. This methodology has the potential to provide accurate data on the consumption of HAAs in the diet for use in human cancer risk assessment.

Amines↗
PubMed2001

Malignant pleural mesothelioma in bakers and pastry cooks.

BACKGROUND: The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. CASE REPORTS: We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. CONCLUSIONS: It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens.

Aged↗
PubMed2004

Urinary mutagenesis and fried red meat intake: influence of cooking temperature, phenotype, and genotype of metabolizing enzymes in a controlled feeding study.

Meat cooked at high temperatures contains potential carcinogenic compounds, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Samples from a 2-week controlled feeding study were used to examine the relationship between the intake of mutagenicity from meat fried at different temperatures and the levels of mutagenicity subsequently detected in urine, as well as the influence of the genotype of drug metabolizing enzymes on urinary mutagenicity. Sixty subjects consumed ground beef patties fried at low temperature (100 degrees C) for 1 week, followed by ground beef patties fried at high temperature (250 degrees C) the second week. Mutagenicity in the meat was assayed in Salmonella typhimurium TA98 (+S9), and urinary mutagenicity was determined using Salmonella YG1024 (+S9). Genotypes for NAT1, NAT2, GSTM1, and UGT1A1 were analyzed using blood samples from the subjects. Meat fried at 100 degrees C was not mutagenic, whereas meat fried at 250 degrees C was mutagenic (1023 rev/g). Unhydrolyzed and hydrolyzed urine samples were 22x and 131x more mutagenic, respectively, when subjects consumed red meat fried at 250 degrees C compared with red meat fried at 100 degrees C. We found that hydrolyzed urine was approximately 8x more mutagenic than unhydrolyzed urine, likely due to the deconjugation of mutagens from glucuronide. The intake of meat cooked at high temperature correlated with the mutagenicity of unhydrolyzed urine (r = 0.32, P = 0.01) and hydrolyzed urine (r = 0.34, P = 0.008). Mutagenicity in unhydrolyzed urine was not influenced by NAT1, NAT2, or GSTM1 genotypes. However, a UGT1A1*28 polymorphism that reduced UGT1A1 expression and conjugation modified the effect of intake of meat cooked at high temperature on mutagenicity of unhydrolyzed urine (P for interaction = 0.04). These mutagenicity data were also compared with previously determined levels of HCAs (measured as MeIQx, DiMeIQx, and PhIP) and polycyclic aromatic hydrocarbons (PAHs) in the meat, levels of HCAs in the urine, and CYP1A2 and NAT2 phenotypes. The levels of mutagenicity in the meat fried at low and high temperatures correlated with levels of HCAs, but not levels of PAHs, in the meat. Also, levels of mutagenicity in unhydrolyzed urine correlated with levels of MeIQx in unhydrolyzed urine (r = 0.36; P = 0.01), and the levels of mutagenicity of hydrolyzed urine correlated with levels of MeIQx (r = 0.34; P = 0.01) and PhIP (r = 0.43; P = 0.001) of hydrolyzed urine. Mutagenicity in unhydrolyzed urine was not influenced by either the CYP1A2 or NAT2 phenotype. The data from this study indicate that urinary mutagenicity correlates with mutagenic exposure from cooked meat and can potentially be used as a marker in etiological studies on cancer.

Animals↗
PubMed2004

Composition and in vitro digestibility of raw versus cooked white- and colour-flowered peas.

Ten pea cultivars (four white-flowered, Pisum sativum ssp. hortense, and six colour-flowered, Pisum sativum ssp. arvense) grown in Latvia were analyzed and tested in in vitro experiments, as raw and cooked seeds. The colour-flowered (CF) had a greater proportion of hulls and a higher acid detergent fibre (ADF) content than white-flowered (WF) pea seeds (10.7 vs. 8.2% and 92.2 vs. 84.5 g/kg dry matter (DM), respectively). Three out of six CF varieties had a significantly greater amount of protein bound to neutral detergent fibre (NDF) than WF peas. The tannin content was higher in CF than in WF peas (8.46 vs. 0.37 g/kg DM). In vitro protein and amino acid digestibility was about 8% higher in WF than in CF varieties. Cooking decreased the tannin content in CF peas (8.46 vs. 5.51 g/kg DM) but had no effect on in vitro protein digestibility. Heat treatment reduced significantly trypsin inhibitor activity and amount of protein bound to NDF in CF and WF varieties (from 6.50 to 0.52 and from 6.54 to 0.46 trypsin inhibitor units (TIU)/mg DM; from 1.250 to 0.831 and 0.761 to 0.209 g N/100 g NDF, respectively). However, the protein bound to NDF content in pea DM increased in CF and decreased in WF varieties (from 1.525 to 2.145 and from 0.913 to 0.502 g N/kg DM, respectively). Cooking resulted in an increased NDF content over two times in both CF and WF pea seeds (from 122 to 259 and from 120 to 262 g/kg DM, respectively). The results suggest that colour-flowered pea may be considered as an interesting dietary alternative to white-flowered pea since cooking removes trypsin inhibitor activity (TIA), decreases tannins, and increases dietary fibre contents.

Color↗
PubMed2004

Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoes.

The transgenic potato clones of cultivar Irga with improved resistance to a necrotic strain of potato virus Y (PVY(N)) were subjected to heat treatment in order to determine their technological quality. The technological quality was determined on the basis of differences between mechanical properties of unmodified potato and transgenic clones during cooking and microwave heating. The compression test was applied in order to evaluate the mechanical resistance of raw, cooked and microwave-treated potatoes. Compression resistance was expressed by fracture stress F (kPa), fracture strain D (mm/mm), and Young modulus E (kPa). The differences in microstructure of potato tubers (unmodified and modified) were investigated using scanning electron microscopy (SEM). The observed differentiation in the mechanical properties of heat-treated potatoes was less connected with genetic modification but most of all with a kind of the process used. The heat processes caused a distinct decrease in mechanical resistance in all the examined tubers. However, the process of microwave heating resulted in more significant changes in mechanical properties of tubers than cooking. Deformation of parenchyma cells during cooking was directly connected with starch, gelatinisation and gel formation. Microwave heating affected significantly cellular water evaporation which resulted in intercellular failure, collapsing of cells, and limitation of starch gelatinisation.

Cooking↗
PubMed1994

Perceptions of risks of eating undercooked meat and willingness to change cooking practices.

Knowledge and awareness of food safety issues relating to improperly cooked hamburger and willingness to change hamburger cooking practices were examined from a representative sample of 1004 adult Texans. Awareness of the danger of improperly cooked hamburger, knowledge of specific foodborne pathogens and knowledge of food safety practices had no effect on willingness to change behavior, but respondents who were better-educated, female and Hispanic and respondents who used newspapers/magazines or televisions were all more likely to report willingness to change their cooking practices.

Animals↗
PubMed1999

Identification of carcinogens in cooking oil fumes.

According to earlier studies, fumes from cooking oils were found to be genotoxic in several short-term tests such as the Ames test, sister chromatid exchange, and SOS chromotest. Fume samples from six different commercial cooking oils (safflower, olive, coconut, mustard, vegetable, and corn) frequently used in Taiwan were collected. Polycyclic aromatic hydrocarbons (PAHs) were extracted from the air samples and identified by high-performance liquid chromatography and confirmed by gas chromatography/mass spectrometry. Extracts of fumes from safflower oil, vegetable oil, and corn oil contained benzo[a]pyrene (BaP), dibenz[a,h]anthracene (DBahA), benzo[b]fluoranthene (BbFA), and benzo[a]anthracene (BaA). Concentrations of BaP, DbahA, BbFA, and BaA were 2.1, 2.8, 1.8, and 2.5 microg/m3 in fumes from safflower oil; 2.7, 3.2, 2.6, and 2.1 microg/m3 in vegetable oil; and 2.6, 2.4, 2.0, and 1.9 microg/m3 in corn oil, respectively. The authors constructed models to study the efficacy of table-edged fume extractors used commonly by Taiwanese restaurants. Concentrations of BaP were significantly decreased when the fume extractor was working (P<0.05) and the average reduction in percentage was 75%. The other identified PAHs were undetected. These results indicated that exposure to cooking oil fumes could possibly increase exposure to PAHs, which may be linked to an increased risk of lung cancer. The potential carcinogenic exposure could be reduced by placing table-edged fume extractors near cooking pots.

Air Pollutants↗