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PubMedDate not supplied

[Fish as proteic food: its preservation technology and new methods of utilization (author's transl)].

This review analyses the possibility to increase fishery production in order to satisfy the always increasing requirement of protein food. The most important chemical and nutritional chracteristics of fish and its by-products, as well as the preservation and elaboration technologies are reported. Some new or unusual fish utilization processes, as protein concentrates, extracts and spread pastes productions, are proposed as human food new sources.

Amino Acids↗
PubMed2005

Effects of sodium metabisulfite on potassium currents in acutely isolated CA1 pyramidal neurons of rat hippocampus.

The effects of sodium metabisulfite (SMB), a food preservative mostly used in food and drug industries, on voltage-dependent potassium currents in acutely isolated hippocampal CA1 pyramidal neurons of rat were studied using the whole-cell patch-clamp techniques. SMB increased transient outward potassium current (IA) and delayed rectifier potassium current (IK) in a concentration-dependent manner. 10 microM SMB shifted the steady-state activation curve of IK to more negative potentials, and the steady-state inactivation curves of IA and IK to more positive potentials. Time to peak of IA was not affected, but the decay of IA was delayed by SMB. However, the activation and inactivation time constants of IK were both decreased by SMB. These results suggested that SMB differently affected IA and IK, and it would decrease the excitability of hippocampal neuron by increasing potassium currents.

Animals↗
PubMed2002

Impact of small scale fermentation technology on food safety in developing countries.

Fermentation is one of the oldest technologies used for food preservation. Over the centuries, it has evolved and been refined and diversified. Today, a variety of food products is derived from this technology in households, small-scale food industries as well as in large enterprises. Furthermore, fermentation is an affordable food preservation technology and of economic importance to developing countries. In the report of an FAO/WHO Workshop (FAO/WHO, 1996), fermentation was reviewed and the nutritional and safety aspects of fermentation technologies and their products were assessed. Fermentation enhances the nutritional quality of foods and contributes to food safety particularly under conditions where refrigeration or other foods processing facilities are not available. Hazard Analysis and Critical Control Point (HACCP) studies of some fermented products have demonstrated that depending on the process and the hygienic conditions observed during preparation, some fermented foods, e.g. togwa prepared in Tanzania, may pose a safety risk. Fermented foods must therefore be studied following HACCP principles and small-scale food industries and households must be advised on the critical control points of fermentation processes and the control measures to be applied at these points. This paper reviews the risks and benefits of fermentation and demonstrates the application of the HACCP system to some fermented foods in developing countries.

Consumer Product Safety↗
PubMed2006

Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure.

AIMS: To study and compare the resistance of 15 Staphylococcus aureus isolates to heat, pulsed electric field (PEF) and ultrasound (UW) under pressure (manosonication, MS). METHODS AND RESULTS: Survival curves to heat (58 degrees C), to PEF (22 kV cm(-1), 2 micros square wave pulses) and to UW under pressure (117 microm, 20 kHz, 200 kPa) were obtained and inactivation parameters (decimal reduction times for heat and UW under pressure, and b-values for PEF) were calculated. A wide resistance variation to heat treatment, but not to PEF and MS, was observed amongst the 15 strains. CONCLUSIONS: There was no relationship between the resistances to the three physical agents studied. Staphylococcus aureus was relatively resistant to MS but sensitive to PEF. Heat resistance varied with strain and was positively correlated to carotenoid pigment content. SIGNIFICANCE AND IMPACT OF THE STUDY: Results would help in defining safe food preservation processes. Care should be taken to choose the most adequate strain of S. aureus to model food preservation processing.

Bacteriological Techniques↗
PubMedDate not supplied

Nutritional myths.

Owners are sometimes confused or misinformed about nutritional facts pertaining to pet foods, and three common nutritional myths have been propagated in the popular press. The first myth is that meat by-products are of inferior quality compared to whole meat. The second myth is that feeding trials are unnecessary, and the third myth is that pet food preservatives are bad. This paper examines the known facts related to these three myths and discusses the importance of food trials and the different classes and forms of antioxidants used in pet foods.

Animal Feed↗
PubMed2006

Environmental stress and antibiotic resistance in food-related pathogens.

This study investigated the possibility that sublethal food preservation stresses (high or low temperature and osmotic and pH stress) can lead to changes in the nature and scale of antibiotic resistance (ABR) expressed by three food-related pathogens (Escherichia coli, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus). The study found that some sublethal stresses significantly altered antibiotic resistance. Incubation at sublethal high temperature (45 degrees C) decreased ABR. Incubation under increased salt (>4.5%) or reduced pH (<5.0) conditions increased ABR. Some of the pathogens continued to express higher levels of ABR after removal of stress, suggesting that in some cases the applied sublethal stress had induced stable increases in ABR. These results indicate that increased use of bacteriostatic (sublethal), rather than bactericidal (lethal), food preservation systems may be contributing to the development and dissemination of ABR among important food-borne pathogens.

Adaptation, Physiological↗
PubMed2004

Comparison of 40 Salmonella enterica serovars injured by thermal, high-pressure and irradiation stress.

AIM: To investigate and compare the inherent resistance of 40 Salmonella serovars to heat, irradiation and high-pressure stress. METHODS AND RESULTS: D10 values for each of the three stresses were calculated for four serovars, chosen as representatives from a catalogue of 40. Based on these results, conditions for each stress were defined, which produced, on average, a three-log reduction in viability. Heat stress (57 degrees C for 13 min), high-pressure stress (350 MPa for 10 min at 20 degrees C) and irradiation stress (1.5 kGy at 20 degrees C) were applied to all 40 serovars in the collection. Injury and loss of viability for all serovars were determined. CONCLUSIONS: Cluster analysis identified five groupings of isolates in terms of resistance to the applied stresses. The independent response of each isolate to all three stresses suggests that there is no relationship between resistances. SIGNIFICANCE AND IMPACT OF THE STUDY: Each serovar is inherently different. For modelling of real-life food preservation processing the most resistant isolates for that process should be chosen. The results also emphasize the importance of including multiple stress resistant strains when food preservation systems apply multiple stresses.

Food Handling↗
PubMed1999

Engineering concepts for food processing in bioregenerative life support systems.

Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.

Diet↗
PubMed1999

Zygosaccharomyces lentus: a significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperature.

Zygosaccharomyces lentus is a yeast species recently identified from its physiology and 18S ribosomal sequencing (Steels et al. 1999).The physiological characteristics of five strains of this new yeast so far isolated were investigated, particularly those of technical significance for a spoilage yeast, namely temperature range, pH range, osmotolerance, sugar fermentation, resistance to food preservatives such as sorbic acid, benzoic acid and dimethyldicarbonate (DMDC; Velcorin). Adaptation to benzoic acid, and growth in shaking and static culture were also investigated. Zygosaccharomyces lentus strains grew over a wide range of temperature (4-25 degrees C) and pH 2.2-7.0. Growth at 4 degrees C was significant. Zygosaccharomyces lentus strains grew at 25-26 degrees C in static culture but were unable to grow in aerobic culture close to their temperature maximum. All Z. lentus strains grew in 60% w/v sugar and consequently, are osmotolerant. Zygosaccharomyces lentus strains could utilize sucrose, glucose or fructose as a source of fermentable sugar, but not galactose. Zygosaccharomyces lentus strains were resistant to food preservatives, growing in sorbic acid up to 400 mg l-1 and benzoic acid to 900 mg l-1 at pH 4.0. Adaptation to higher preservative concentrations was demonstrated with benzoic acid. Resistance to DMDC was shown to be greater than that of Z. bailii and Saccharomyces cerevisiae. This study confirms that Z. lentus is an important food spoilage organism potentially capable of growth in a wide range of food products, particularly low pH, high sugar foods and drinks. It is likely to be more significant than Z. bailii in the spoilage of chilled products.

Antifungal Agents↗
PubMed1992

Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine.

The tyramine content of foodstuffs typical of the Far East was analysed: the items included fermented food and condiments as well as seven menus from different Far Eastern restaurants. The results of the present analysis extend to Far Eastern foods our previous conclusion that no severe dietary restrictions are needed in patients treated with moclobemide, a novel RIMA anti-depressant.

Asia↗
PubMed2006

Bacteriocin-like inhibitor substances produced by Mexican strains of Bacillus thuringiensis.

Bacteriocins are antimicrobial peptides synthesized and secreted by bacteria and could potentially be used as natural food preservatives. Here, we report the production of bacteriocin-like inhibitor substances (Bt-BLIS) by five Mexican strains of Bacillus thuringiensis. Bacillus thuringiensis subsp. morrisoni (LBIT 269), B. thuringiensis subsp. kurstaki (LBIT 287), B. thuringiensis subsp kenyae (LBIT 404), B. thuringiensis subsp. entomocidus (LBIT 420) and B. thuringiensis subsp. tolworthi (LBIT 524) produced proteinaceous Bt-BLIS with high levels of activity against Bacillus cereus and other gram-positive bacteria. Although none was active against the gram-negative bacteria, Escherichia coli, Shigella species and Pseudomonas aeruginosa, the five Bt-BLIS demonstrated antimicrobial activity against Vibrio cholerae, the etiologic agent of cholera. Biochemical and biophysical studies demonstrated that the five Bt-BLIS could be categorized into two groups, those produced by LBIT 269 and 287 (Group A) and LBIT 404, 420, 524 (Group B), based on relative time of peptide synthesis, distinctive bacterial target specificity and stability in a wide range of temperatures and pH. Because of their stability and bactericidal activities against B. cereus and V. cholerae agents of emetic, diarrheal and lethal syndromes in humans, these Bt-BLIS could potentially be used as biodegradable preservatives in the food industry.

Bacillus cereus↗
PubMed2001

The application of a fermented food ingredient containing 'variacin', a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products.

AIMS: The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated. METHODS AND RESULTS: A range of chilled dairy food formulations modelling commercially-available products were fabricated, to which were added varying amounts of active ingredient. These were subsequently challenged with a B. cereus spore cocktail over a range of abuse temperatures. This work was validated by the inclusion of the fermented ingredient to commercial products. CONCLUSION: Results demonstrate the functionality of the bacteriocin at refrigeration abuse temperatures, and indicate the robust nature of the proteinaceous antimicrobial agent with regard to processing. SIGNIFICANCE AND IMPACT OF THE STUDY: This study indicates the applicability of fermented food ingredients containing naturally-occurring antimicrobials as additional hurdles in food preservation.

Actinomycetales↗
PubMedDate not supplied

Home preserves.

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Food Microbiology↗
PubMed1999

Calcium absorption from the ingestion of coral-derived calcium by humans.

Recent dietary life involves frequent opportunities for the ingestion of purified, processed food products and preserved foods, and it has been pointed out that the current dietary mineral intake strongly tends toward nutritional imbalance. The Ryukyu Islands yield coral which contains calcium and magnesium in a content ratio of about 2 to 1, with their approximate contents of 20 and 10%, respectively. In this report, the calcium absorption from the ingestion of crackers into which the coral powder was incorporated (coral-added crackers) and that from ingestion of calcium carbonate-added crackers was comparatively assessed. Twelve healthy adult volunteers (6 men and 6 women) ingested coral-added crackers (calcium content: 525 mg) and calcium carbonate-added crackers (ditto) once each alternately on a cross-over design with a wash-out period of 3 d between the regimens. The study also included controls receiving neither cracker. The degree of intestinal absorption of calcium from coral-added crackers and that from calcium carbonate-added crackers was evaluated in terms of increment in urinary calcium excretion per dL of glomerular filtrate (GF) (difference between coral calcium and calcium carbonate) and increase in urinary calcium excretion per milligram creatinine (difference from control value). The increment in urinary calcium excretion per dL of GF during the latter half of the observation period after the ingestion of coral-added crackers was significantly greater than that during the latter half of the observation period after ingestion of calcium carbonate-added crackers (p = 0.039, paired t-test). A significant difference (from control value) in the increase of urinary calcium excretion per milligram creatinine was also observed (p = 0.0008). The present data, though from a relatively few study subjects, suggest that the calcium of coral origin is better absorbed from the intestine than calcium of calcium carbonate origin on the average.

Adult↗