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PubMed1998

Effect of heat treatment on the biological value of beta-carotene added to soybean cooking oil in rats.

Vitamin A deficiency is one of the major nutritional problems in the world, most common in developing countries. Food fortification is a recognised approach to supply vitamins and minerals to needed populations. Vegetable cooking oils were previously suggested by us as a carrier for vitamin A fortification. Fortification of cooking oil with beta-carotene could also be a strategy to prevent vitamin A deficiency. The objective of this article is to start studies on the use of cooking soya oil as a vehicle for synthetic carotene, to evaluate its stability to heat treatment, and to test its bioavailability and bioconversion to vitamin A in rats. Batches of carotene-fortified soybean oil were prepared, containing 2, 4 and 8 RE/g of diet. Some of them were heated to test its stability. At 100 degrees C there was no loss of carotene, at higher temperature carotene retention was 65%. The bioavailability and bioconversion of beta-carotene added to soybean oil was measured through feeding nursing rats and their pups method. Weight gain was good and plasma vitamin A increased significantly in all groups. Liver vitamin A values of rats fed diets with fortified soybean oil heated at 100 degrees C was similar to the 4 RE non-heated fortified oil group (0.72 +/- 0.06 and 0.64 +/- 0.08 mumol/g, respectively). Heated at 170 degrees C the liver total vitamin A value was reduced (0.45 +/- 0.04 mumol/g), but kept bioavailable vitamin A equivalent to 2 RE (0.47 +/- 0.09 mumol/g). Bioconversion of beta-carotene to vitamin A was validated by the plasma and liver findings. beta-carotene added to soybean oil showed good stability to heat and its bioconversion to vitamin A was shown in rat assays. beta-carotene mixed well with edible soybean oil and the fortified cooking oil showed potential as a carrier to be used for the prevention of vitamin A deficiency.

Analysis of Variance↗
PubMed1983

Survival of Salmonella typhimurium and Staphylococcus aureus in eggs cooked by different methods.

Shell eggs inoculated with Salmonella typhimurium and Staphylococcus aureus were cooked by recommended procedures for boiling, poaching, and frying. Except for poaching, the recommended procedures were inadequate in destroying the inoculum placed in the yolk. Boiling for 7 min was necessary for complete destruction of S. typhimurium and it took 12 min of boiling to destroy Staph. aureus. Cooking time-temperature relationship for complete kill depended on the cooking method with fried eggs. Four minutes and 70 C were needed for covered eggs, 3 min on each side at 64 C for turned over eggs, while cooking for 7.5 min at 64 C for sunnyside eggs was not sufficient for destruction of both of the test organisms. None of the test organisms could be recovered from omelets baked by the recommended procedure (86 C for 25 min). Scrambling for 1 min at 74 C was required for the complete destruction of S. typhimurium and 2 min at 78 C for Staph. aureus.

Eggs↗
PubMed2006

Resistant starch prevents colonic DNA damage induced by high dietary cooked red meat or casein in rats.

In a previous study we have shown that high levels of dietary protein (as casein) result in increased levels of colonic DNA damage, measured by the comet assay, and thinning of the colonic mucus layer in rats when dietary resistant starch (RS) is negligible. Feeding RS abolishes these effects. This study aimed to establish whether a diet high in protein as cooked red meat would have similar effects and whether RS was protective. Rats were fed a diet containing 15% or 25% casein or 25% cooked lean red beef, each with or without the addition of 48% high amylose maize starch (a rich source of RS) for four weeks. As expected, high dietary casein caused a 2-fold increase in colonic DNA damage compared with a low casein diet and reduced the thickness of the colonic mucus layer by 41%. High levels of cooked meat caused 26% greater DNA damage than the high casein diet but reduced mucus thickness to a similar degree to casein. Addition of RS to the diet abolished the increase in DNA damage and the loss of colonic mucus thickness induced by either high protein diet. Cecal and fecal short chain fatty acid pools were also increased by inclusion of RS in the diet. Because DNA damage is an early step in the initiation of cancer, these findings suggest that increased DNA damage due to high dietary protein as cooked red meat or casein could increase colorectal cancer risk but inclusion of resistant starch in the diet could significantly reduce that risk.

Amylose↗
PubMed2000

Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants.

The focus of this study was to evaluate the microbial quality of Spanish potato omelette and cooked meat samples including pork loin, chicken croquettes, long pork sausage, chicken breast, and meatballs from University restaurants. Microbiological analyses of Spanish potato omelette and cooked meat samples resulted in aerobic plate counts from <1.00 to 2.90 and from <1.00 to 6.04 log10 CFU g(-1), respectively. Total coliforms ranged from <3 to 43 most probable number (MPN) g(-1) and from <3 to >2,400 MPN g(-1) for Spanish potato omelette and meat products, respectively. Escherichia coli, coagulase-positive staphylococci, and Lancefield group-D streptococci were detected in 1.7%, 3.5%, and 12.9% of Spanish potato omelette samples, respectively. For cooked meat samples, 8.8%, 7.6%, and 24.6% contained E. coli, coagulase-positive staphylococci, and Lancefield group-D streptococci, respectively. E. coli O157:H7, Salmonella spp., and Shigella spp. were not detected. Klebsiella pneumoniae, Klebsiella oxytoca, Citrobacter freundii, Enterobacter cloacae, and Serratia spp. were isolated from Spanish potato omelette samples. For cooked meat samples, C. freundii, E. cloacae, and Aeromonas hydrophila were detected. The results suggest that some handling practices should require more attention, and as a consequence, a hazard analysis and critical control point program should be developed and implemented.

Animals↗
PubMed2001

Thermal lethality of Salmonella Senftenberg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization.

Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88 degrees C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.

Animals↗
PubMed2002

Microbiological quality and safety of ready-to-eat cooked foods from a centralized school kitchen in Argentina.

The purpose of this study was to evaluate the microbiological and sensory quality as well as the safety of ready-to-eat (RTE) cooked foods prepared in and distributed from a centralized kitchen to schools in Argentina. A total of 101 cooked food samples delivered as hot RTE cooked foods (group A) and as RTE cooked foods at room temperature (group B) and 140 surface swab environment samples were collected from February to November 1999. Petrifilm plates were used for aerobic (PAC), coliform (PCC), and Escherichia coli (PEC) counts. Standard methods were used to determine Enterobacteriaceae (EntC) and thermotolerant coliform counts (TCC). Samples were also tested for the presence of Salmonella spp., Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens. Food temperatures just before samples were put into containers ranged from 80 to 98 degrees C and from 28 to 32 degrees C for group A and group B, respectively. For group A food samples, PAC ranged from 1.04 to 3.50 log CFU/g, and PCC, PEC, TCC, and EntC were not detected. For group B food samples, PAC ranged from 3.63 to 6.48 log CFU/g, PCC ranged from 1.90 to 5.36 log CFU/g, TCC ranged from 1.30 to 3.95 log CFU/g, and EntC ranged from 3.60 to 5.46 log CFU/g. Of the foodborne pathogens, only B. cereus was isolated (63.4% of samples) in both food groups (<4 log CFU/g). The microbiological and sensory quality and the safety of group A foods were satisfactory. Large numbers of PAC and EntC detected in group B foods show that better control is needed to avoid potential foodborne diseases.

Argentina↗
PubMed2003

Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.

Cooked, chilled beef and cooked, chilled pork were inoculated with three strains of Clostridium perfringens (NCTC 8238 [Hobbs serotype 2], NCTC 8239 [Hobbs serotype 3], and NCTC 10240). Inoculated products were heated to 75 degrees C, held for 10 min in a circulating water bath to heat activate the spores, and then chilled by circulating chilled brine through the water bath. Samples were chilled from 54.4 to 26.6 degrees C in 2 h and from 26.6 to 4.4 degrees C in 5 h. Differences in initial C. perfringens log counts and log counts after chilling were determined and compared with the U.S. Department of Agriculture (USDA) stabilization guidelines requiring that the chilling process allow no more than 1 log total growth of C. perfringens in the finished product. This chilling method resulted in average C. perfringens increases of 0.52 and 0.68 log units in cooked beef and cooked pork, respectively. These log increases were well within the maximum 1-log increase permitted by the USDA, thus meeting the USDA compliance guidelines for the cooling of heat-treated meat and poultry products.

Animals↗
PubMed2003

Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.

The effect of NaCl concentration and cooling rate on the ability of Clostridium perfringens to grow from spore inocula was studied with the use of a process that simulates the industrial cooking and cooling of smoked boneless ham and beef roasts. NaCl was added to ground cooked hams A and B (which were commercially obtained) to obtain levels of 2.4, 3.1, 3.6, and 4.1% (wt/wt) and 2.8, 3.3, 3.8, and 4.3% (wt/wt), respectively, and to raw ground beef to obtain levels of 0, 1, 2, 3, and 4% (wt/wt). Ham C, a specially formulated, commercially prepared product, was supplemented with NaCl to obtain levels of 2.0, 2.5, 3.0, and 3.5%. The samples were inoculated with a three-strain mixture of C. perfringens spores to obtain concentrations of ca. 3 log10 CFU/g. Portions of meat (5 g each) were spread into thin layers (1 to 2 mm) in plastic bags, vacuum packaged, and stored at -40 degrees C. Thawed samples were heated at 75 degrees C for 20 min and subsequently cooled in a programmed water bath from 54.4 to < or = 8.5 degrees C in 15, 18, or 21 h. For the enumeration of C. perfringens, samples were plated on tryptose-sulfite-cycloserine agar and incubated in an anaerobic chamber at 37 degrees C for 48 h. Population densities for cooked ham and beef increased as cooling time increased, and NaCl exerted a strong inhibitory effect on the germination and outgrowth of C. perfringens. For beef, while 3% NaCl completely arrested growth, pathogen numbers increased by > or = 3, 5, and 5 log10 CFU/g in 15, 18, and 21 h, respectively, when the NaCl level was <2%. C. perfringens did not grow during cooling for 15, 18, or 21 h in ham samples containing > or = 3.1% NaCl. Results obtained in this study suggest that a 15-h cooling time for cooked ham, which is normally formulated to contain >2% NaCl, would yield an acceptable product (with an increase of <1 log10 CFU/g in the C. perfringens count); however, for beef containing <2% NaCl, C. perfringens populations may reach levels high enough to cause illness.

Animals↗
PubMed2006

Effects of chitosan and a low-molecular-weight chitosan on Bacillus cereus and application in the preservation of cooked rice.

Shrimp chitosan with 95% deacetylation and low-molecular-weight chitosan (LMWC) isolated from chitosan hydrolysate were investigated for their effects on the growth of Bacillus cereus and for use in the preservation of cooked rice. Four strains of Bacillus cereus were used: standard strain BCRC 10603 and three isolates (nos. 1 through 3) from cooked rice. The antibacterial activity of chitosan against B. cereus was greatly decreased when the reaction pH was changed from 6.0 to 7.0, but LMWC activity was less affected by this pH change. The susceptibility of B. cereus cells to chitosan decreased with increasing of cell age, in accordance with the relative electronegativity of the cell surface. B. cereus spores were more sensitive to LMWC and chitosan than were vegetative cells. Addition of 80 ppm LMWC and chitosan in sterile saline (pH 7.0) greatly reduced the D-value for the tested four strains at 90 degrees C from 30.77 to 46.51 min to 7.47 to 10.17 min and 4.68 to 7.91 min, respectively, and at 100 degrees C from 1.95 to 2.56 min to 0.89 to 0.93 min and 0.72 to 0.80 min, respectively. Addition of 2,000 ppm LMWC to raw rice water before steam cooking effectively inhibited increases in total aerobic bacteria and B. cereus in cooked rice stored at 37 and 18 degrees C.

Bacillus cereus↗
PubMedDate not supplied

Effect of exposure to domestic cooking fuels on bronchial asthma.

The effect of indoor air pollution due to domestic cooking with biomass fuel and liquefied petroleum gas (LPG) on the course of bronchial asthma was examined in one hundred non-smoking female asthmatics. The parameters for evaluation were symptoms, emergency visits, and drug requirements. The patients also measured peak expiratory flow rate (PEFR) at home five times daily over a period of one week and the levels of carboxyhaemoglobin (COHb) were estimated randomly during clinic visits. The COHb levels (%) were 4.1 +/- 0.9 and 3.5 +/- 0.6 in the two groups with 22-30% of the subjects reporting increased symptoms during cooking. The number of emergency admissions and the daily requirement of steroids were comparable in both the groups. The PEFR values were lower than the predicted values in both the groups at all times. Further, the readings after exposure to cooking fuels were lower than those before cooking in both the groups (p < 0.01) and these values were similar to those observed during early morning records at 6 AM, which were the lowest. It was concluded that exposure to biomass fuel and LPG affect pulmonary function (PEFR) in asthmatics and both types of fuels affect the airway function and symptoms of bronchial asthma in a similar manner.

Adult↗
PubMed2002

Inhibitory effect of curcumin and its natural analogues on genotoxicity of heterocyclic amines from cooked food.

Curcumin (C) and its natural analogues demethoxycurcumin (dmC) and bisdemethoxycurcumin (bdmC), known for their potent anti-inflammatory, antioxidant, antimutagenic and anticarcinogenic effects, were tested for their possible inhibitory effects against seven cooked food mutagens (heterocyclic amines): 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1), in both TA98 and TA100 strains of Salmonella typhimurium using Ames Salmonella/reversion assay in the presence of Aroclor induced rat liver S9 homogenate. In the present investigations, curcumin as well as its two natural analogues i.e., dmC and bdmC were found to be highly effective in suppressing genotoxicity of all the tested cooked food mutagens in a dose-dependent manner, in both the frame shift (TA98) as well as base pair mutation sensitive (TA100) strains of S. typhimurium. However, bdmC appeared to be a relatively less active antimutagen compared to C and dmC. More than 80% inhibition of mutagenicity was observed at 200 microg/plate in case of C and dmC in both TA98 and TA100 against all tested cooked food mutagens. Where as, bdmC showed 39-79% inhibition in TA100 and 60-80% inhibition in TA98, at a dose of 200 microg/plate. These findings warrant further biochemical, enzymatic and in vivo investigations in animal models as well as in humans to establish the chemoprotective effect of these agents against mutagenic heterocyclic amines found in cooked food.

Amines↗
PubMed1992

A study on genotoxicity of cooking fumes from rapeseed oil.

The present article reports the genotoxic potential of rapeseed oil cooking fume investigated by a battery of short-term tests (Ames test, SCE/V79 in vitro and mice micronucleus in vivo test). The results showed that the cooking fume contained mutagenic activity. In the presence of S9 mix, an increase in the number of the Salmonella TA98 was observed at doses ranging from 1.0 to 5.0 mg/plate, and the SCE frequencies of V79 cell were markedly raised at doses ranging from 0.05 to 0.5 mg.ml-1. The positive result was also obtained in mice micronucleus assay, the mice had inhaled the cooking fume a week earlier. The frequency of mice bone marrow MN-PCE was increased and it showed a remarkable time-dose-response relationship during the 4 weeks exposure. The results suggested that this cooking fume exposure may be a risk factor of lung cancer in Chinese women.

Animals↗
PubMed2006

[Effect of different cooking treatments of Mucuna beans on its L-Dopa content].

The main limiting factor in the consumption by humans of the velvet bean (Mucuna) is its relatively high content of L-Dihydroxyphenylalanine (L-Dopa), with levels as high as 9%. Conventional cooking methods used to transform raw velvet bean into an edible product are not sufficiently effective in reducing the levels of L-Dopa in adequate processing time. In this report, Mucuna beans were cooked by microwave, utilizing vapor and in water solutions at pH 3, 6, 7, 9 and 11. Cooking alkaline solutions were achieved using sodium hydroxide, potassium hydroxide, and calcium hydroxide. The acid pH was achieved through the use of HCl. The initial cooking time was fixed at 6 hrs. The processed bean samples were dried, ground and analyzed for L-Dopa and protein. The ground samples were further washed with boiling water for 0, 3 and 6 minutes, them dried and analyzed. None of the procedures evaluated was capable of eliminating L-Dopa from Mucuna beans. The Ca(OH)2 treatment at pH 9 which was washed with hot water produce a reduction of L-Dopa of 80.4%. There was not effect attributed to the alkaline ions. Reducing particle size appears to be most effective as it has been shown by other workers.

Analysis of Variance↗
PubMed1986

[Influence of cooking and drying processes at different temperatures on the nutritive value of the protein of mussels (Mytilus edulis)].

The effect of steam cooking (96 degrees C for 15 minutes) and drying at two temperatures, 70 degrees C and 110 degrees C, on nutritive value of mussel protein was studied. The measurements were carried out by nitrogen balance techniques in growing rats, and the nutritional parameters studied were: CD, BV and NPU. The crude digestibility (CD) values were: 87 +/- 1 and 82 +/- 1, and the biological values (BV), 80 +/- 1 and 74 +/- 1 for raw mussels, dried at 70 degrees C and at 110 degrees C respectively. This implies a significant decrease in the protein nutritive values of the mussel dried at a higher temperature. Cooking prior to drying significantly improved the digestibility and the biological value of the mussel's protein. In effect, improvement was so great, that the different drying temperatures did not affect the previously cooked product in a different way; therefore, the CD (94 +/- 1 and 94 +/- 1) and the BV (90 +/- 1 and 90 +/- 2) were the same for the mussel's protein, cooked and dried at 70 degrees C or at 110 degrees C.

Animals↗
PubMed1980

[Nutritive quality of ayocote beans (Phaseolus coccineous) supplemented with methionine at different cooking stages].

The purpose of the present study was to evaluate the nutritive quality of the Ayocote bean (Phaseolus coccineous) and to determine whether it could be increased by the addition of methionine. Methionine (0.6%) and salt (4%) were added at the beginning of cooking, 30 min before the beans were cooked or at the end when they were cooked, dried and ground. The beans were dried with or without broth. Proximate analysis, amino acids determination, available lysine, in vitro and in vivo digestibility as well as PER were determined in the bean flours. A second experiment was carried out using diets supplemented with increasing amounts of methionine (0.1-1%). The addition of this amino acid improved the chemical score, but methionine continued to be the first limiting amino acid. The beans dried with broth showed lower chemical score values than those dried without broth. The concentration of available lysine was lower in the beans dried with broth; the content of it in the beans was, however, still high. No significant differences were found in the PER's of the beans supplemented with different concentration of methionine. The addition of the amino acid can be effected at any step of cooking, since it was found that the thermic treatment did not reduce the utilization of the methionine added.

Dietary Proteins↗
PubMed1976

Aflatoxin occurrence on raw and cooked york soybeans inoculated with three aspergillus isolates.

Raw and cooked soybean media were inoculated in separate experiments with Aspergillus flavus NRRL 3251, A. flavus ATCC 15548, and A. parasiticus NRRL 2999 isolates. The toatl quantity of aflatoxins produced and the percentage distribution of aflatoxins B1, B2, G1, and G2 varied with the state of the medium (raw or cooked) and with the fungal isolate used. Cooked soybean medium supported higher aflatoxin productions by A. flavus NRRL 3251 and A. parasiticus NRRL 2999 than did raw medium. Larger quantities of aflatoxins B1, B2, G1, and G2 were produced by A. flavus ATCC 15548 on raw soybean medium than were produced by any of the isolates on cooked medium. Application of these data is discussed briefly in relation to possible use of soybean media as a source of aflatoxin production.

Aflatoxins↗
PubMed2004

Iron contents of Malawian foods when prepared in iron cooking pots.

The aim of this study was to determine the iron content of Malawian foods prepared in iron pots and to examine the effects of continuous cooking time and added oil on the iron content of the food prepared. Foods prepared, which included a staple (Nsima), relish vegetables, and beans, had an increased iron content when prepared in an iron compared to a glass pot. For these three foods, iron content per gram increased by 3.15 micrograms, 35.8 micrograms, and 147.32 micrograms, respectively. Continuous use of the iron pot for cooking could have a positive effect on the amount of iron added to the food, as the three foods' iron content increased by a further 2.9 micrograms iron/g, 7.6 micrograms iron/g and 20.1 micrograms iron/g, respectively. This effect needs more study. Food pH was significantly negatively correlated with food iron content. The use of oil reduced the amount of iron added to stir-fried vegetables by 52.37 micrograms/g and increased iron added to Nsima (1.2 micrograms/g). Malawian foods increased their iron content when cooked in iron pots. This method of food preparation potentially provides a low-cost sustainable means of improving the iron intakes of families and communities where this traditional method of food preparation is acceptable.

Cooking↗
PubMed1997

Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference.

Meats cooked at high temperatures (frying, grilling) and for a long duration contain heterocyclic amines (HCAs), which are both mutagens and animal carcinogens. Additionally, barbecuing/grilling of meats produces polycyclic aromatic hydrocarbons (PAHs). Consumption of well-done meat has been associated with an increased risk of colon cancer but has not been evaluated as a risk factor for stomach or esophageal cancers. We conducted a population-based case-control study in 66 counties of eastern Nebraska. Telephone interviews were conducted with white men and women diagnosed with adenocarcinoma of the stomach (n = 176) and esophagus (n = 143) between July 1988 and June 1993 and 502 controls. The dietary assessment included several questions about usual cooking methods for meats and doneness preference for beef. High intake of red meat was associated with increased risks for both stomach and esophageal cancers. Overall, broiling or frying of beef, chicken or pork was not associated with the risk of these tumors. Barbecuing/grilling, reported as the usual cooking method for a small number of study participants, was associated with an elevated risk of stomach and esophageal cancers. After excluding those who reported usually barbecuing/grilling, a source of both PAHs and HCAs, we evaluated doneness level as a surrogate for HCA exposure. Compared to a preference for rare/medium rare beef, odds ratios were 2.4 for medium, 2.4 for medium well and 3.2 for well done, a significant positive trend. Doneness level was not associated with a significant trend in risk of esophageal cancer.

Adenocarcinoma↗