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PubMedDate not supplied

[Progress in food technology: sterilization processes (author's transl)].

The results of the investigations on the behaviour of micro-organisms begun in about 1920 and deepened in more recent years, together with a better knowledge of the mechanism of heat, penetration, have been the basis for the conception and the realization of a large number of sterilization processes, sterilizers and containers allowing a quicker heat exchange to be obtained and higher sterilization temperatures to be used, with the manufacture of preserved food of better quality as a result. Aseptic filling processes, continuous sterilizers with the a can kept rotating or agitated by different means, heat exchangers with mixing of heating medium and food, scraped-surface heat exchangers and containers made of aluminium plastics laminates are being used more and more extensively. The improvement of heat sterilization processes has enabled the use of chemical preservatives to be reduced and to be limited to those surely fase for the health of the consumer. Sterilization by ionizing radiation, which seemed to be so promising at birth, has marked time in these last years and because of the doubts raised as to the harmlessness of radiation-treated foods and other drawbacks it has a present no prospects of application on a commercial scale.

Food Irradiation↗
PubMed2003

Radiation disasters and children.

The special medical needs of children make it essential that pediatricians be prepared for radiation disasters, including 1) the detonation of a nuclear weapon; 2) a nuclear power plant event that unleashes a radioactive cloud; and 3) the dispersal of radionuclides by conventional explosive or the crash of a transport vehicle. Any of these events could occur unintentionally or as an act of terrorism. Nuclear facilities (eg, power plants, fuel processing centers, and food irradiation facilities) are often located in highly populated areas, and as they age, the risk of mechanical failure increases. The short- and long-term consequences of a radiation disaster are significantly greater in children for several reasons. First, children have a disproportionately higher minute ventilation, leading to greater internal exposure to radioactive gases. Children have a significantly greater risk of developing cancer even when they are exposed to radiation in utero. Finally, children and the parents of young children are more likely than are adults to develop enduring psychologic injury after a radiation disaster. The pediatrician has a critical role in planning for radiation disasters. For example, potassium iodide is of proven value for thyroid protection but must be given before or soon after exposure to radioiodines, requiring its placement in homes, schools, and child care centers. Pediatricians should work with public health authorities to ensure that children receive full consideration in local planning for a radiation disaster.

Child↗
PubMed2003

Effectiveness of chlorine, organic acids and UV treatments in reducing Escherichia coli O157:H7 and Yersinia enterocolitica on apples.

This study assessed the effectiveness of 200 and 500 ppm of chlorine and organic acids (0.5% lactic acid and 0.5% citric acid) in wash solutions, and UV radiation for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on apples contaminated by two different methods. Residual levels of these pathogens after different treatments were compared. On dip inoculated apples, Y. enterocolitica reductions of 2.66 and 2.77 logs were obtained with 200 and 500 ppm chlorine combined with 0.5% lactic acid, respectively. The E. coli O157:H7 population decreased 3.35 log with 0.5% lactic acid wash solution, and 2.72 and 2.62 logs after 500 ppm chlorine and 500 ppm chlorine plus 0.5% lactic acid treatments, respectively. Similar reductions were obtained with UV radiation. On spot inoculated apples, significant (p < 0.05) decreases of 4.67 and 4.58 logs were observed in E. coli O157:H7 and Y. enterocolitica levels, respectively, after 500 ppm chlorine plus 0.5% lactic acid treatment as compared with the control. In sectioned apples, microorganisms infiltrated in inner core region and pulp were not significantly (p < 0.05) affected by disinfection treatments. No pathogens were detected in the natural microflora on apples. Reductions such as those obtained with 500 ppm chlorine plus 0.5% lactic acid solution were very proximal to the 5-log score required by FDA for apple disinfection.

Chlorine↗
PubMed1992

The effect of different chemical and physical agents on the viability of Cysticercus bovis: a preliminary report.

The in vitro comparative effect of 23 chemicals and 5 physical agents on the viability of Cysticerci of Taenia saginata was investigated. Accordingly the effects of Vinegar, "Kosso-Araki", "Senafitch", "Dagim-Araki", "Datta", Gin, Lemon-juice, Cognac, Fernet Whisky, Bitter, Brandy, Kilikil, "Feto", ArakiUzo, Araki-Double Uzo, Vermouth, Metta Beer, Pilsner Beer, "Awazie", "Tella", "Tej", and Sarris Wine Red and White; was assessed on the basis of minimum exposure time (in minutes) required to render viable cysticerci nonevaginable, and was found to be 5, 20, 20, 25, 40, 40, 45, 50, 55, 75, 80, 90, 90, 90, 105, 105, 110 respectively with the remaining showing no deleterious effects on the cysts up to 180 minutes of exposure. Similarly, viable bovine cysticerci were subjected to the physical forces of x-ray radiation, electricity, UV light radiation, centrifugation and vibration, and the effect of the individual agent on the cysts was assessed on the basis of minimum applicable force required to render bovine cysticerci non-evaginable. And it was found that, whereas 500 grays (Gy) of absorbed xray radiation dose and electric current measuring 0.1 mA applied for 1/2 a minute were required to render cysts nonviable. A relative decrease in evagination time and increased viger and motility of the evaginated cysticerci was observed with the other physical forces. On the basis of these results, it is suggested that an attempt to understand the mechanism of action and may be elucidation of the active principle of the more potent agents will be a step forward towards a successful break in the life cycle of the parasite.

Animals↗
PubMed1990

[Hygienic examination of oranges subjected to electro-ion treatment for the prolongation of preservation time].

On the basis of large experimental material (study of organoleptic properties, chemical composition of electro-antiseptic + oranges, microbiological studies of microbic cenosis during their storage, biological experiments to find out the possible general toxic effect of the pretreated fruit on animal organism) safety of oranges subjected to electro-ion++ treatment to prolong the term of preservation has been stated. The possibility to use electro-atiseptic oranges by the people in their nutrition has been proved.

Air Ionization↗
PubMed1985

[Physical preservation of food].

Physical preservation procedures are mostly aimed at prolonging the durability of foods by slowing down or repressing the spoilage mechanisms by the alteration of relevant parameters. Of these mechanisms of microbiological, enzymatic, chemical and mechanical type, especially the first-named are dealt with. Growth and multiplication of micro-organisms can be influenced by temperature, water activity and high-energy radiation. Depending on the susceptibility to deterioration of the products and the intensity of the processes based on these parameters, different degrees of durability are obtained. Micro-organisms are killed by the application of high temperatures in conjunction with the treatment times required in a given case. Relatively mild treatments affect only the vegetative forms (pasteurization), whereas more aggressive treatments are required to kill spores as well (sterilization). Recontamination of the products which were subjected to the two procedures must be avoided. Pasteurized foods require additional cold storage to prevent the spores from sprouting. Low temperatures reduce and repress the growth of micro-organisms (refrigeration) or prevent any activity of the micro-organisms (deep-freezing). The latter deprives the micro-organisms of the water they need for their growth. The same principle applies to another method of preservation where so much water is extracted from the product that the residual humidity no longer allows the micro-organisms to be active (drying). Ionising radiation can be used to reduce a potential risk to hygiene, to influence physiological processes, to control insects and to lengthen the durability of fresh food in the short term. Finally optimum product quality can be maintained by combining various procedures. If such methods cope with controlling the microbiological situation, attention must nevertheless be given to the other spoilage mechanisms as well, as they may prove to be limiting factors with respect to product quality.

Bacteria↗
PubMed1985

[The global problem of foodborne infections and intoxications].

Contaminated food is the cause of serious health problems in both developed and developing countries. It is one of the main etiological factors of malnutrition in developing countries due to its role in the causation of diarrhoea. Frequently foodborne, diarrhoea kills about 5 million children per year in Asia, Africa and Latin America. Although the mortality rates of foodborne disease are negligible in industrialized countries, some experts believe that these diseases rank second only to respiratory diseases in morbidity. An Expert Committee convened by WHO and FAO in 1983 concluded that illness due to contaminated food is perhaps the most widespread health problem in the contemporary world and a significant cause of reduced economic productivity. In 1977, the World Health Assembly adopted "Health for All by the Year 2000" as the official goal of all Member States of the Organization. An international conference held in 1978 in Alma-Ata, USSR, defined how this goal could be achieved through Primary Health Care (PHC). One of the essential elements of PHC is the qualitative and quantitative improvement of food supply. Improvements in food quality refer not only to nutritional aspects but also to raised hygienic quality and only if attention is given to both these factors will the prevention of foodborne diseases be possible. Some of WHO's efforts to improve food safety as a means preventing foodborne diseases are discussed in this paper.

Developing Countries↗