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At least 415 records · Page 23Linked to original sources
PubMed2003

Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast.

The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4 degrees C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 microg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 microg/ g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.

Animals↗
PubMed2004

Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1 predictive model and an inoculation study.

The U.S. Department of Agriculture has cautioned against slow cooking meat such that the interior temperature increases from 10 degrees C (50 degrees F) to 54.4 degrees C (130 degrees F) in > or = 6 h. During a commercial ham-smoking process, the ham cold point is typically between 10 and 54.4 degrees C for 13 h, but the ham is subsequently exposed to heating sufficient to eliminate vegetative pathogenic bacteria. Thus, production of heat-stable staphylococcal enterotoxin is the primary biological hazard. For this study, uncooked surface and uncooked ground interior ham were inoculated with a three-strain Staphylococcus aureus mixture, exposed to simulated surface and interior slow-cook conditions, respectively, and analyzed periodically using the Baird-Parker agar and 3M Petrifilm Staph Express count plate methods. For the surface and interior conditions, S. aureus numbers increased by no more than 0.1 and 0.7 log units, respectively. Predictions derived from actual time and temperature data and S. aureus growth values from a computer-generated model (Pathogen Modeling Program 6.1, U.S. Department of Agriculture) were for 2.7 (ham surface) and 9.9 to 10.5 (ham interior) generations of S. aureus growth, indicating that use of model-derived growth values would not falsely indicate safe slow cooking of ham. The Baird-Parker method recovered significantly (P < 0.05) greater numbers of S. aureus than the Petrifilm Staph Express method. For hams pumped with brine to attain (i) 18% (wt/wt) weight gain, (ii) > or = 2.3% sodium lactate, (iii) > or = 0.8% sodium chloride, and (iv) 200 ppm ingoing sodium nitrite, slow-cooking critical limits of < or = 4 h between 10 and 34 degrees C, < or = 5 h between 34 and 46 degrees C, and < or = 5 h between 46 and 54.4 degrees C could be considered adequate to ensure safety.

Animals↗
PubMedDate not supplied

Comparing learning of cooking in home and clinic for people with schizophrenia.

OBJECTIVE: The purpose of this study was to compare learning of a functional living skill in two contexts for individuals with long-term schizophrenia. METHOD: Forty-four people with schizophrenia were matched on cognitive level. One of each pair was randomly designated to either a clinic or home cooking group, with the other assigned to the remaining group. Cooking skill was assessed using the Kitchen Task Assessment-Modified (KTA-M) both before and after the intervention. Learning for each group was analyzed using t tests. A multiple regression analysis to control for baseline differences was used to compare the learning of the two groups. RESULTS: Participants in both groups scored significantly higher on the KTA-M after cooking lessons (t = 5.57, df = 21, p < .0001--clinic; t = 7.81. df = 21, p < .0002--home) reflecting learning of cooking skill; there was no statistically significant difference in scores on the KTA-M between the two groups based on where the learning took place (beta = -1.8, df = 42, p < 0.23). Qualitative differences between the learning environments provide suggestions for teaching functional living skills to this population. CONCLUSIONS: Learning new skills in the home was not better than learning in the clinic for people with schizophrenia in this study. Further research on the effect of context on learning for people with cognitive dysfunction and schizophrenia is recommended.

Activities of Daily Living↗
PubMed1993

Mortality of army cooks.

The possible hazard of lung cancer among cooks was studied in a cohort of 1798 cooks who had retired from the Army Catering Corps and 1310 referents retired from the Royal Army Pay Corps. During the follow-up from 1974 to 1989 the mortality of the referents was similar to that of the national population, apart from a moderate increase in lung cancer [standardized mortality ratio (SMR) 1.38]. Mortality from lung cancer among the cooks was significantly higher than among the national population [SMR 1.82, 95% confidence interval (95% CI) 1.25-2.57], as was mortality from cancer of the large intestine (SMR 3.03), ischemic heart disease (SMR 1.42), cerebrovascular disease (SMR 2.05), and digestive disease (SMR 2.27). The high rate of lung cancer among the cooks supports the hypothesis of an occupational hazard, although at least part of the excess was probably due to smoking. Possible explanations for the elevated mortality from other diseases include poor nutrition in early life, smoking, and high consumption of alcohol.

Aged↗
PubMed1999

Risk of developing lung cancer in relation to exposure to fumes from Chinese-style cooking.

In an evaluation of the association between exposure to indoor air pollution from Chinese-style cooking and the risk of lung cancer, epidemiologic and experimental studies were reviewed. The 9 case-referent studies that were identified showed consistent positive associations between the risk of lung cancer and a variety of indices of exposure to indoor air pollution arising from Chinese-style cooking. Three experimental studies showed that volatile emissions from oils heated in woks are mutagenic in several in vitro short-term test systems. Several toxic agents, including some accepted or suspected carcinogens, have been detected in the emissions of the heated cooking oils. While experimental data support the epidemiologic data, it may be premature to conclude that the association is causal. However, simple precautions can be taken to reduce the risk in the event that exposure to indoor air pollution arising from Chinese-style cooking is indeed a cause of lung cancer.

Air Pollution, Indoor↗
PubMed1999

Comparison of serum carotenoid responses between women consuming vegetable juice and women consuming raw or cooked vegetables.

The objective of this study was to examine serum concentrations of alpha-carotene, beta-carotene, lutein, lycopene, and beta-cryptoxanthin due to consumption of vegetable juice versus raw or cooked vegetables. Subjects included female breast cancer patients who had undergone surgical resection and who were enrolled in a feasibility study for a trial examining the influence of diet on breast cancer recurrence. A high-vegetable, low-fat diet was the focus of the intervention, and some of the subjects were specifically encouraged to consume vegetable juice. At 12 months, blood samples were collected and analyzed for carotenoid concentrations via high-performance liquid chromatography methodology. Matched analysis and paired t test were conducted on two groups: those who consumed vegetable juice (the juice group) and those who consumed raw or cooked vegetables (no juice group). Serum concentrations of alpha-carotene and lutein were significantly higher in the vegetable juice group than in the raw or cooked vegetable group (P < 0.05 and P = 0.05, respectively). Paired t test analysis did not demonstrate a significant difference in serum values of beta-carotene, lycopene, and beta-cryptoxanthin between subjects consuming juice and those not consuming any juice. These results suggest that alpha-carotene and lutein appear to be more bioavailable in the juice form than in raw or cooked vegetables. Therefore, the food form consumed may contribute to the variability in serum carotenoid response to vegetable and fruit interventions in clinical studies.

Adolescent↗
PubMed1998

[Effects of cooking methods on iodine content in iodized salt].

Effects of cooking methods and variety of foods on the retention of iodine content in food with iodized salt were studied. Vegetables from market and usual cooking methods were selected, including procedures of various cooking methods. The samples were fixed by potassium carbonate, ashed with zinc sulfate at 550 degrees C, then determined by colorimetric method with Ce-As-I catalytical reaction. The different cooking methods had different effects on the retention of iodine, in general, the retention of iodine by stewing of steaming was higher than by stir-frying. The effect of various vegetables on the retention of iodine was also different. The retention of iodine after stir-frying was 84.2%, 56.9%, 44.5%, 36.6% for fruit-bearing vegetables, leafy vegetables, roots and beans. The retention of iodine after stewing was 66.1%, 53.4%, 47.0%, and 43.2% for fruit-bearing vegetables, roots, beans and meat. The stability of organic iodine in food is higher than that of inorganic iodine.

Cooking↗
PubMed1990

Investigation of the amount of dissolved iron in food cooked in Chinese iron pots and estimation of daily iron intake.

The amount of dissolved iron in food cooked in Chinese iron pots and that in food cooked in aluminum, stainless steel, and clay pots were determined. It was found that the amount of dissolved iron in food cooked in Chinese iron pots was two to five times higher than that in food cooked in the other types of pots. According to the test results, the estimated increase in daily iron intake was about 14.5 mg for adults and 7.4 mg for children when Chinese iron pots were used.

Aluminum↗
PubMed1997

[Cooking quality of pastas supplemented with rice bran].

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

Animals↗
PubMed1998

Inactivation of Salmonella during microwave cooking.

Sixty meat loaves were experimentally infected with a strain of Salmonella serovar mbandaka to give approximately 10(7) cells/g. Thirty contaminated loaves were cooked in a microwave oven for 4 min, and 30 other samples for 3 min 30 s, both followed by a standing time of 2 min. No viable experimental contaminants were recovered from both core and surface samples of the 30 loaves cooked for 4 min. Loaves cooked for the short time were often Salmonella positive. These results point out that infection hazard linked to microwave cooked food can be avoided by following adequate procedures concerning exposure time, temperature and post-heating holding time. A standardization of microwave ovens for domestic use is desirable, making it easier to give users correct instructions based on careful and strict experimentations approved by Public Health Authorities.

Animals↗
PubMed1991

An experimental approach to identifying the genotoxic risk by cooked meat mutagens.

In order to define the toxicological risk for the human population derived from the chemical compounds formed during the process of cooking animal meat, which have been described to possess a mutagenic, genotoxic, and carcinogenic activity, an extensive study has been developed on cooked meat extract and two cooked meat mutagens, IQ and MeIQx. The study has been based on toxicokinetics and mouse tissue distribution of the two chemicals, on in vitro and in vivo mutagenicity/genotoxicity analyses (gene mutation, chromosome aberration, micronuclea in mouse bone marrow cells, mice urine and faeces mutagenicity test), as well as in vivo protein and DNA binding. The two chemicals have been found positive for the induction of gene mutation on Salmonella, but not in V-79 Chinese hamster cells; IQ only has been found positive for the induction of chromosome aberrations on CHO cells and cultured human lymphocytes. IQ and MeIQx were negative for the induction of micronuclea in mice treated with 40 mg/kg of the chemicals; the lowest effective administered dose to the mice which produced mutagenic urine was 0.4 mg/kg of IQ and 0.04 mg/kg of MeIQx. A dose of 40 mg/kg of IQ given by gavage to mice produced an excretion of 1-4% of the applied dose in the urine and 0.1-2% of the applied dose in the faeces, when evaluated chemically or mutagenically. The DNA adducts for the liver were correlated with the dose of the IQ and MeIQx administered to the mice. All the data have been used for defining a possible risk estimate derived to the human population as a consequence of a cooked meat diet.

Animals↗
PubMed1980

Polybrominated biphenyl congener levels and distribution patterns in raw and cooked beef.

The retention and distribution of eight polybrominated biphenyl (PBB) congeners were studied by roasting beef sirloin tip samples to an internal temperature of 65 degrees C, braising and broiling adductor and semimembranosus steaks to an internal temperature of 77 degrees C, broiling ground round and hamburger patties 77 degrees C, and comparing cooked values with those in the raw. Rounds were obtained from four Holstein cows with known PBB contamination. Significant reductions in PBBs occurred with cooking of all cuts. Roasting sirloin tips reduced the PBBs by 45.7%. Broiling reduced PBBs as follows: Adductor steaks (53.2%), semimembranosus steaks (71.2%), ground beef patties (32.3%) and hamburger patties (31.5%). Braising reduced PBBs in the adductor steaks by 37.2% and in the semimembranosus steaks by 34.9%. The distribution of PBB congeners was also affected by cooking in all cuts except hamburger. The proportion of 2,4,5,2',4',5'-hexabromobiphenyl decreased upon cooking but the change in the proportion of 2,3,4,5,2',4',5'-hepatbromobiphenyl varied with the cut used. Both of these isomers are known to be phenobarbital type inducers. The proportion of 2,4,5,3',4'5'-hexabromobiphenyl, which both a 3-methylcholanthrene and phenobarbital type inducer, increased in the roasted sirloin tip surface and broiled ground round patties.

Animals↗
PubMed1993

Protein quality of pigeonpea (Cajanus cajan (L.) Millsp.) as influenced by seed polyphenols and cooking process.

True protein digestibility (TD), biological value (BV), and net protein utilization (NPU) of low-polyphenol pigeonpea cultivars (Nylon, BDN 2, and ICPL 87067) were significantly higher than those of the high polyphenol cultivars (C 11, ICPL 87, and ICPL 151) when whole-seed samples were compared. Most of the polyphenols (80-90%) were concentrated in the seed-coat. Dhal (decorticated split cotyledons) samples of low (Nylon) and high (C 11) polyphenol cultivars revealed no large differences in TD, BV, and NPU values of these cultivars. This indicated an adverse affect of seed-coat polyphenols on protein quality of pigeonpea whole-seed. The cooking process significantly increased TD in both whole seed and dhal samples. BV of both whole-seed and dhal samples was reduced remarkably by cooking. However, NPU of the cooked whole-seed and dhal samples was significantly higher than in the raw samples. No noticeable differences due to cooking were observed in amino acid composition of whole-seed and dhal samples of these cultivars.

Amino Acids↗
PubMed2004

Influence of rice straw cooking conditions in the soda-ethanol-water pulping on the mechanical properties of produced paper sheets.

A normalized design was used to examine the influence of independent variables (alcohol concentration, cooking time and temperature) in the catalytic soda-ethanol pulping of rice straw on various mechanical properties (breaking length, burst, tear index and folding endurance) of paper sheets obtained from each pulping process. An equation of each dependent variable as a function of cooking variables (independent variables) was obtained by multiple non-linear regression using the least square method by MATLAB software for developing of empirical models. The ranges of alcohol concentration, cooking time and temperature were 40-65% (w/w), 150-180 min and 195-210 degrees C, respectively. Three-dimensional graphs of dependent variables were also plotted versus independent variables. The optimum values of breaking length, burst and tear index and folding endurance were 4683.7 (m), 30.99 (kN/g), 376.93 (mN m2/g) and 27.31, respectively. However, short cooking time (150 min), high ethanol concentration (65%) and high temperature (210 degrees C) could be used to produce papers with suitable burst and tear index. However, for papers with best breaking length and folding endurance low temperature (195 degrees C) was desirable. Differences between optimum values of dependent variables obtained by normalized design and experimental data were less than 20%.

Biotechnology↗
PubMed2006

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.

The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin), pine bark extract (Pycnogenol), and oleoresin rosemary (Herbalox) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control, 1.0% ActiVin and Pycnogenol) effectively reduced the numbers of Escherichia coli O157:H7 and Salmonella Typhimurium, and retarded the growth of Listeria monocytogenes and Aeromonas hydrophila. Pycnogenol resulted in reductions of 1.7, 2.0, 0.8, and 0.4 log CFU/g, respectively, in numbers of E. coli O157:H7, L. monocytogenes, S. Typhimurium, and A. hydrophila, respectively, after 9 days of refrigerated storage. The color of cooked beef treated with ActiVin was less light (L*), more red (a*), and less yellow (b*) than those treated with BHA/BHT, Pycnogenol, and Herbalox. ActiVin and Pycnogenol effectively retained the redness in cooked beef during storage. The control showed significantly higher thiobarbituric acid-reactive substances (TBARS) and hexanal content over storage. BHA/BHT, ActiVin, Pycnogenol, and Herbalox retarded the formation of TBARS by 75%, 92%, 94%, and 92%, respectively, after 9 days, and significantly lowered the hexanal content throughout the storage period. Results of this work show that ActiVin and Pycnogenol are promising additives for maintaining the quality and safety of cooked beef.

Animals↗
PubMed2000

Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative project.

Vegetables are frequent ingredients of cooked chilled foods and are frequently contaminated with spore-forming bacteria (SFB). Therefore, risk assessment studies have been carried out, including the following: hazard identification and characterisation--from an extensive literature review and expertise of the participants, B. cereus and C. botulinum were identified as the main hazards; exposure assessment--consisting of determination of the prevalence of hazardous SFB in cooked chilled foods containing vegetables and in unprocessed vegetables, and identification of SFB representative of the bacterial community in cooked chilled foods containing vegetables, determination of heat-resistance parameters and factors affecting heat resistance of SFB, determination of the growth kinetics of SFB in vegetable substrate and of the influence of controlling factors, validation of previous work in complex food systems and by challenge testing and information about process and storage conditions of cooked chilled foods containing vegetables. The paper illustrates some original results obtained in the course of the project. The results and information collected from scientific literature or from the expertise of the participants are integrated into the microbial risk assessment, using both a Bayesian belief network approach and a process risk model approach, previously applied to other foodborne hazards.

Bacillus cereus↗
PubMed2004

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes.

Challenge testing of ready-to-eat (RTE) foods with Listeria monocytogenes is recommended to assess the potential for growth. The present study was undertaken to evaluate a protocol for challenge testing applied to RTE cooked meat products. In order to choose L. monocytogenes strains with a representative behaviour, initially, the variability of the response of multiple L. monocytogenes strains of human and food origin to different stress and growth conditions was established. The strains were not inhibited in their growth at moderate acid pH (5.25) and the four strains tested in particular showed a similar acid-adaptive response. Growth of the various strains under four different combined stress conditions indicated that no L. monocytogenes strain had consistently significant longer or shorter lag phase or higher or lower maximum specific growth rates. The effect of choice of strain and history (pre-incubation temperature 7 or 30 degrees C) on growth of L. monocytogenes under optimum conditions (Brain Heart Infusion, BHI) and modified BHI simulating conditions of cooked ham and paté was studied. In general, all four L. monocytogenes strains behaved similarly. In BHI, no difference in lag phase was observed for the cold-adapted and standard inoculum, whereas in BHI adjusted to ham and pâté conditions, a ca. 40-h reduction of the lag phase was noted for the cold-adapted inoculum. Subsequently, microbial challenge testing of L. monocytogenes in modified atmosphere packaged sliced cooked ham and paté was performed. A mixed inoculum of four L. monocytogenes strains and an inoculum level of ca. 1-10 cfu/g was used. On vacuum packed sliced cooked ham, the concentration of 100 cfu/g, the safety limit considered as low risk for causing listeriosis, was exceeded after 5 days whereas ca. 10(5) cfu/g were obtained after 14 days when also LAB spoilers reached unacceptable numbers (ca. 10(7) cfu/g) whether standard or cold-adapted inoculum was used. The concentration of sodium lactate determined the opportunities for growth of L. monocytogenes in pâté. If growth of L. monocytogenes in pâté was noticed, the threshold of 100 cfu/ml was crossed earlier for the cold-adapted inoculum compared to the standard inoculum.

Adaptation, Physiological↗
PubMed2002

Arsenic levels in cooked food and assessment of adult dietary intake of arsenic in the Region Lagunera, Mexico.

The aim of this paper is to estimate the levels of arsenic (As) ingestion through cooked foods consumed in an arsenic endemic area and the assessment of their dietary intake of As. The study was conducted in two villages: a population chronically exposed to a high concentration of As via drinking water (410+/-35 microg/l) and to a low-exposure group (12+/-4 microg/l). A 24-h dietary recall questionnaire was applied to about 25 adult participants in each community. Samples of cooked food, ready for intake, were collected separately from each family's participants. To obtain the As estimate for each food item consumed, the mean quantity of food ingested in grams (wet weight) was calculated and the concentrations of total arsenic (TAs) in each cooked food were determined. The estimations of TAs intake were based on the sum over mean of As ingested from each food item consumed during the 24-h period for each participant. For the estimation of total daily As intake, we summed the mean obtained from food, plain water and hot beverage intakes. The TAs average intakes calculated for low-As-exposure group were 0.94 and 0.76 microg/kg body weight/day, for both summer and winter exposure scenarios, respectively. These values are 44.7 and 36% of the provisional tolerable daily intake (PTDI) for inorganic arsenic (2.14 microg/kg body weight/day), established by the World Health Organization (WHO) in 1989. The WHO reference value was obtained on a weekly basis intake estimation assuming an average body weight of 68 kg in adults. In contrast, for the high-exposure group the TAs average intakes were 16.6 and 12.3 microg/kg body weight/day for summer and winter, respectively. Ingestion via cooked food represented 32.5 and 43.9% of the total daily As intake in the high-exposure group; for summer and winter, respectively. None the less, the bioavailability of As through food can be different than via drinking water.

Adult↗