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PubMed1998

Prevention of exposure to mutagenic fumes produced by hot cooking oil in Taiwanese kitchens.

We evaluated the mutagens in fumes produced by heating three different cooking oils used in Taiwan to temperatures of 100 degrees C, 200 degrees C, and 300 degrees C, and constructed models to study the efficacy of fume extractors used commonly by Taiwanese women. Particulates of volatile emissions from lard (at 200 degrees C and 300 degrees C) and soybean oil (at 300 degrees C) were found to be mutagenic in the Salmonella/microsomal test with S9 mix, indicating that exposure of Taiwanese women to cooking oil fumes may be an important risk factor in the etiology of their lung cancer. Mutagenicity of lard and soybean oil fumes collected at 300 degrees C was obtained when a commonly used fume extractor was located at a usual distance of 70 cm above the oil surface, whereas the fume samples were not, or weakly, mutagenic in the Salmonella/ microsomal assay when the distance between fume extractor and oil surface was 60 cm or less. Reduction in mutagenicity was on average 1.2 +/- 0.5 revertants/cm (the percent reduction in mutagenicity was 46%), pointing to a possible cooking practice involving significant reductions in exposure to harmful oil fumes and, consequently, a decreased risk of lung cancer in Taiwanese housewives.

Cooking↗
PubMedDate not supplied

The effect of cooking practices on the concentration of DDT and PCB compounds in the edible tissue of fish.

Chemical contaminants in fish can be an important source of human exposure to chemicals. Assessments of the fish consumption pathway need to adjust the concentrations of the chemical to account for reductions in 1,1-bis(4-chlorophenyl)-2,2-dichloroethane (DDD), dichlorodiphenyldichloroethylene (DDE), and dichlorodiphenyltrichloroethane (DDT) (herein collectively referred to as total DDT or tDDT) and polychlorinated biphenyls (PCBs) that can occur during cooking. The results of this analysis indicate that baking, frying, broiling, boiling, smoking, and microwaving all effectively reduce the concentrations of tDDT and PCBs in fish tissue. Average reductions in tDDT ranged from 16 to 55% depending on the cooking method. Similar reductions in PCBs ranged from 26 to 68%. An evaluation of the factors influencing the degree of cooking loss indicated that neither initial chemical mass in the raw fillet, fillet lipid content, nor skin removal were significant predictors of the percent reduction in tDDT or PCB.

Animals↗
PubMed2004

Fast and simple method for determination of iodide in human urine, serum, sea water, and cooking salt by capillary zone electrophoresis.

For the determination of iodide in urine, where 80-90% of consumed iodine is excreted, a fast, simple, and sensitive method of capillary zone electrophoresis was elaborated and tested also for additional complex matrices such as human serum, cooking salt, and seawater. Several approaches were examined for the separation of iodide from other macro- and microcomponents in the tested matrices, and the best results were obtained when host-guest interaction with alpha-cyclodextrin or ion-pairing with polyethylenimine was employed. In both cases comparable resolution and sensitivity were reached. Due to the relatively high price of cyclodextrin only the method with polyethylenimine was further optimized and a simple procedure enabling the determination of iodide in untreated human urine, serum, cooking salt, and seawater was elaborated. The samples were injected for 20 s at 0.5 psi (3.45 kPa) into a fused-silica capillary (0.18 mm ID, 50 cm effective length) coated with polyacrylamide (electroosmotic flow < 2 x 10(-9) m(2)V(-1)s(-1)) and filled with the optimized background electrolyte composed of 20 mM KH(2)PO(4) and 0.7% m/v polyethylenimine. For detection, UV absorption at 200 and 230 nm was measured. Concentration limits of detection reached at 230 nm were for human urine 0.14 microM, for human serum 0.17 microM, for seawater 0.17 microM, and for cooking salt 89 nM. Relative standard deviations of iodide peak area and height in all matrices ranged within 0.93 to 4.19%.

Electrophoresis, Capillary↗
PubMed2004

Cytogenetic biomonitoring of Indian women cooking with biofuels: micronucleus and chromosomal aberration tests in peripheral blood lymphocytes.

India currently has the largest number of indoor air pollution-related health problems in the world, with three-quarters of its households burning wood, cowdung, or crop residues ("traditional" biomass fuels) for cooking, and the remainder using kerosene and relatively clean-burning liquefied petroleum gas (LPG). Combustion of these fuels produces various pollutants that may cause serious health effects in exposed populations. In this study, the micronucleus (MN) and chromosomal aberration (CA) assays were used to evaluate the relative amounts of DNA damage produced by the use of these cooking fuels. Cytogenetic evaluation of 179 female subjects showed a significant increase in both MN and CA frequency in blood lymphocytes from users of biomass-fuels in comparison to lymphocytes from LPG users (used as a reference population). The relative MN and CA frequencies for the users of the various fuels decreased in the order cowdung > cowdung/wood >/= wood > kerosene >/= LPG. Further, the results indicated an effect of subject age, and the duration of exposure on the MN and CA frequencies in biomass fuel users. Age had no significant effects on the genotoxicity responses in subjects with </=10 years of exposure to either biomass fuels or LPG, but in subjects using biomass fuels for >10 years, CA and MN frequencies were higher in older individuals (>30 years of age) than younger subjects. Regardless of age, subjects burning biomass fuels had higher MN and CA frequencies than LPG users only when exposures were of at least 5 years duration. These results indicate that burning biomass-based fuels increases the frequency of cytogenetic alterations in blood lymphocytes of exposed populations, possibly because of exposure to the various noxious gases and toxic substances present in biomass fuels. These cytogenetic markers could be used in the field to assess the genotoxic consequences of burning various cooking fuels and for early detection of genetic abnormalities in people exposed to various pollutants and toxicants.

Age Factors↗
PubMed2005

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats.

There is ample evidence from basic research and animal carcinogenicity studies that heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are mutagens and carcinogens. However, there was a paucity of human data due to a lack of appropriate investigative tools. We developed the first validated cooked meat module within a food frequency questionnaire (FFQ) in the United States of America and created databases to be used in conjunction with this FFQ to estimate intake of HCAs and benzo[a]pyrene, a marker of PAHs. It became clear that other aspects of meat may also contribute to carcinogenesis; in particular, we are pursuing two additional areas: processed meat and iron exposure in relation to cancer risk. To investigate these hypotheses, we have expanded the cooked meat module to include detailed information on processed meats and fish. In addition, we are developing two databases, one for total iron and heme iron in cooked meat and the other for nitrite, nitrate, and N-nitroso compounds in processed meats. In this report, we will outline the methods used to develop the meat questionnaires, the databases, a software package for generating the intake values, and the methods used to generate nutritional data from nationally representative samples.

Benzo(a)pyrene↗
PubMed1993

Oral vaccination of chickens with the V4 strain of Newcastle disease virus. Cooked and raw white rice as a vehicle.

Uncooked white rice and cooked white rice were tested as vehicles for the V4 strain of oral Newcastle disease vaccine. The results of feeding experiments were evaluated by the measurement of haemagglutination inhibition antibodies against Newcastle disease virus. Little of the virus applied to uncooked white rice could be recovered, even immediately after mixing, whereas when the virus was applied to cooked white rice most of it could be recovered. In 4 separate experiments, chickens failed to respond serologically to vaccine supplied on uncooked white rice. In all of 4 experiments with cooked white rice, there were serological responses in vaccinated chickens, from 45% to 100% of the chickens developing titres sufficiently high to indicate protection against challenge with virulent virus. Development of haemagglutination inhibition antibodies in some control chickens indicated the ability of the vaccine virus for lateral spread or persistence in the environment.

Administration, Oral↗
PubMed1995

Urinary malondialdehyde-equivalents during ingestion of meat cooked at high or low temperatures.

Excretion of malondialdehyde (MDA)-generating substances in the urine has been suggested as an indicator of in vivo lipid peroxidation. However, MDA in the urine also reflects the amount of lipid peroxidation products consumed in the diet. We determined MDA as the thiobarbituric acid (TBA)-MDA complex in urine of 19 healthy adults (10 male and 9 female) fed large quantities (3.6-4.1 g/kg body weight) of ground beef cooked at a low or a high temperature. Subjects ate a controlled diet with no alcohol or nutritional supplements. For 7 d they consumed ground beef cooked at 100 degrees C for 20 min (low-temperature meat) followed by 7 d with meat fried at 250 degrees C for 22 min (high-temperature meat). Prior to the study, subjects consumed their normal free choice diet with moderate amounts of meat. The concentration of MDA in urine at baseline was 2.1 +/- 0.3 mumol TBA-MDA equivalents/day (mean +/- SEM). After 7 d of low-temperature meat, urinary TBA-MDA equivalents increased to 23.1 +/- 1.4 mumol/d. Urinary TBA-MDA equivalents were consistently lower (6.9-8.0 mumol/d) 1, 2, 3, and 7 d after subjects changed to high-temperature meat. After 7 d of treatment, 97% of the MDA-equivalents in the meat was recovered in 24-h urine samples. The low temperature meat had 3-4 times more MDA than did the high-temperature meat. These data indicate that the amount of meat eaten and the cooking procedures used can dramatically alter urinary MDA. Dietary sources of MDA must be controlled if urinary MDA is to be used as an indicator of oxidative stress.

Adult↗
PubMed2000

Percutaneous closure of patent ductus arteriosus: complementary use of detachable Cook patent ductus arteriosus coils and Amplatzer duct occluders.

UNLABELLED: Several different devices were evaluated for the percutaneous closure of patent ductus arteriosus (PDA), and important drawbacks were found in all of them. To overcome these drawbacks, both detachable Cook PDA coils and Amplatzer duct occluders (ADO) were used for the percutaneous closure of PDA. A total of 54 patients underwent transcatheter occlusion of PDA at a median age of 4.5 years (range 0.5-29 years) and at a median weight of 19.5 kg (range 6-69 kg). Three patients were adults. Detachable Cook PDA coils were used in 26 patients with a median PDA diameter of 1.7 mm (range 1.1-2.2 mm) and ADO were used in 28 patients with a median PDA diameter of 3.8 mm (range 1.9-7.5 mm). Devices were successfully implanted in all 54 patients. Complete closure was achieved in 53 of 54 patients (98% closure rate). Median fluoroscopy time was 12 min (range 4-47 min). CONCLUSION: According to our experience, the complementary use of detachable Cook patent ductus arteriosus coils and Amplatzer duct occluders for the percutaneous closure of PDA can be recommended.

Adolescent↗
PubMed1990

Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content.

Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product.

Animals↗
PubMed1993

Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives.

The effect of sodium lactate (1.8% w/w), sodium erythorbate (0.1% w/w), kappa-carrageenan (1% w/w), and the alginate meat binder (0.4% w/w, sodium alginate; 0.6% w/w lactic acid; and 0.075% w/w calcium carbonate) on Listeria monocytogenes survival and growth was determined in raw and cooked ground beef stored aerobically at 4 degrees C. There was no significant (P > 0.05) increase in numbers of L. monocytogenes during storage of raw ground beef. However, L. monocytogenes numbers were generally lower in treatments with sodium lactate, and higher in sodium erythorbate compared to controls and meat with other additives. Increases in total aerobic plate counts were less pronounced in raw meat formulated with sodium lactate and alginate meat binder than with other additives. Cooking meat with initial inoculum levels of 6.52 to 7.03 L. monocytogenes log CFU/g to 65 degrees C resulted in lower destruction (0.56 and 1.18 log CFU/g) in samples with added alginate meat binder and kappa-carrageenan, respectively, compared to the control. Survivors (2.11-3.73 log CFU/g) decreased initially and then increased slightly, but not significantly (P > 0.05), during storage (4 degrees C, 6 days) of the cooked products.

Aerobiosis↗
PubMed1995

Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.

The effect of heating alone (60, 65 or 70 degrees C), heating after irradiation (0.8 kGy) and heating after irradiation and storage for 14 days at 2-3 degrees C on the destruction of Listeria monocytogenes and Salmonella typhimurium in artifically inoculated minced cook-chill roast beef and gravy was investigated. Inoculated minced roast beef samples (5 g) were heated in Stomacher bags completely immersed in a water bath at each of the test temperatures. Survivors were enumerated and D and z values were determined for each of the pathogens. Observed thermal D values for two strains of L. monocytogenes at 60, 65 and 70 degrees C in the absence of pre-irradiation were 90.0-97.5 s, 34.0-53.0 s and 22.4-28.0 s, respectively, whereas thermal D values after pre-irradiation were 44.0-46.4 s, 15.3-16.8 s and 5.5-7.8 s at 60, 65 and 70 degrees C, respectively. This reduction in D values provides evidence for radiation-induced heat-sensitisation in L. monocytogenes. There was some evidence of heat-sensitisation of S. typhimurium at 60 degrees C, but not at either 65 or 70 degrees C. The z value also decreased as a consequence of pre-irradiation to a dose of 0.8 kGy (11.0-12.7 degrees C). The radiation-induced heat-sensitivity in L. monocytogenes was found to persist for up to 2 weeks storage at 2-3 degrees C prior to heating. As cook-chill products are intended to be reheated prior to consumption the results of the present study suggest that any L. monocytogenes present in a cook-chill product would be more easily killed during reheating if it were to be treated with a low dose of gamma radiation during manufacture.

Cold Temperature↗
PubMed1994

Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate.

Slices of cooked meats were inoculated with Listeria monocytogenes strain Murray B, vacuum-packed and stored at either 0 or 5 degrees C. Decreases in pH (6.9-5.9) and aw (0.993-0.960; adjusted with sodium chloride) of the cooked meats increased the lag time and reduced the growth rate at 5 degrees C. The type of meat (beef, pork, chicken or turkey) had no effect on the growth of the organism after allowance was made for pH. Sodium tripolyphosphate (0.3%) increased growth by increasing the pH of the cooked meat. Sodium nitrite reduced the growth rate and increased the lag time. Three microM of residual undissociated nitrite doubled the time taken for a 3 log increase in numbers of L. monocytogenes. The effectiveness of nitrite was significantly increased by sodium ascorbate (0.042%). In the absence of nitrite, ascorbate had no detectable effect on growth. The extent of growth at 0 degree C was similarly influenced by the interaction of pH, aw, nitrite and ascorbate, and was considerably less than at 5 degrees C. Quadratic equations were developed to describe some of the combined effects of pH, aw and residual nitrite on lag, growth rate and time for a 3 log increase in numbers of L. monocytogenes.

Animals↗
PubMed1994

Formation of mutagenic activity from amino acids heated at cooking temperatures.

To investigate the formation of aromatic amine-like mutagenic activity in cooked grain foods, amino acids were heated alone or in binary combinations at either 150 or 210 degrees C. About half of the binary mixtures of arginine heated with other amino acids produced potent mutagenic responses in the Ames/Salmonella assay, but only cysteine produced mutagenic products when heated alone. One-to-one molar ratios of arginine heated with threonine, valine, cystine, cysteine or tryptophan produced reaction products that gave 1200-3200 revertants/mmol in Salmonella strain TA98 with metabolic activation. 1-Methylguanidine, a fragment of arginine, produced a mutagenic response when heated alone or in binary mixtures with all amino acids tested. Analysis of reaction product extracts by solid-phase extraction and HPLC failed to find the known heterocyclic amines commonly found in cooked meats that would explain the measured mutagenic activity. As judged by biological and chemical characterization, several new aromatic amine mutagens are formed by heating some simple amino acids combined with arginine, and these reactants may be the source of the mutagenic products detected in the extracts of some cooked grain-based foods.

Amino Acids↗
PubMed1991

Sources of mutagenicity in cooked Finnish foods.

The mutagenic activities of the alkaline fractions derived from various heat-processed, ready-made meat, fish and poultry foods were studied using the Salmonella mutagenicity assay with strain TA98 and S-9 mix to provide information about the mutagenicity of everyday Finnish foods. The majority of the food samples tested were mutagenic. The mutagenic activities of various commercial ready-made products. Mutagenicity varied remarkably between different samples. The cooking temperature clearly affected the mutagenicities of fried or reheated food samples, mutagenicity increasing with increasing temperature. The results indicate that the main sources of cooked-food mutagens in everyday Finnish foods are grilled and broiled products and foods fried at restaurants and at home. By comparison, commercial ready-made fried foods are only a minor source of mutagenicity. Variations between equivalent food samples indicated that heat processing has a marked effect on the mutagenic activity of the product, which might therefore be reduced by modifying the cooking process.

Animals↗
PubMed1993

The 'vapour-phase' migration of styrene from general purpose polystyrene and high impact polystyrene into cooking oil.

General purpose and high impact polystyrene (GPPS and HIPS, respectively) are used in many food packaging applications. In some packaging configurations, where there is no direct contact of a liquid surface with the polymer, 'vapour-phase' migration of styrene monomer from the polymer with subsequent absorption into food is thought to be a significant mode of transfer. Correlation of residual styrene concentrations in polystyrene with vapour-phase styrene migration is of interest in order to predict potential consumer exposure to styrene from food-packaging applications of this configuration. Studies of the migration of styrene from GPPS and HIPS into air with subsequent absorption of the monomer into cooking oil, 'vapour-phase' migration, was determined in a sealed system. The results showed that for both polymers the amount of styrene migrating from the polystyrene and being absorbed by the oil was proportional to the square root of the time of exposure. The diffusion coefficients calculated for the vapour-phase migration of styrene from both polymers were found to be in good agreement with the diffusion coefficients previously determined for the 'liquid-phase' migration of styrene from similar polymers where the polymers were completely submerged in the cooking oil. These results indicate that the styrene concentrations measured in both experiments were attributable to the intrinsic diffusion of styrene from polystyrene, and that contact with cooking oil did not accelerate migration in previous experiments.

Diffusion↗
PubMed2005

The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.

Two lactic acid bacteria, Lactobacillus sakei subsp. carnosus (10A) and lactocin S producing Lactobacillus sakei 148 (LS5), were examined for their usefulness as protective culture in the biopreservation of cooked meat products. Co-culture experiments on a model cooked ham (MCH) between 10A or LS5 and a cocktail of three Listeria monocytogenes strains were performed to examine the influence of inoculum level (10(5) vs. 10(6)cfu/g), storage temperature (4 vs. 7 degrees C) and packaging type (vacuum-packaging vs. modified atmosphere-packaging). At 7 degrees C, applying Lactobacillus sakei 10A at 10(6) cfu/g limited the growth of Listeria monocytogenes to <1 log(10) cfu/g during 27 days, whilst an application level of 10(5) cfu/g failed to prevent growth to unacceptable levels. Lactobacillus sakei LS5 did not demonstrate an antagonistic effect towards Listeria monocytogenes. Lowering the temperature to 4 degrees C or switching from vacuum-packaging to modified atmosphere packaging (MAP) did not influence the ability of strain 10A to grow on the MCH, as its dominance did not change. A combination of strain 10A and 4 degrees C or a MAP containing 50% CO(2) completely inhibited the growth of Listeria monocytogenes. Sensory assessments and pH measurements confirmed that 10A, even when present at a high level for prolonged storage times, did not acidify the cooked ham to a point of sensory rejection.

Animals↗
PubMed2004

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

Amines↗
PubMed2002

A prospective randomized comparison of the Wallace catheter and the Cook Echo-Tip catheter for ultrasound-guided embryo transfer.

OBJECTIVES: To compare the performance of a new coaxial catheter system with an echo-dense tip (Cook Echo-Tip catheter) with a Wallace catheter during ultrasound-guided ET. DESIGN: Prospective, randomized study. SETTING: Private academically affiliated infertility center. PATIENT(S): Two hundred fifty-one patients undergoing IVF-ET. INTERVENTION(S): The patients underwent ultrasound-guided ET by a single physician with a standardized technique alternately using one of the two catheters. MAIN OUTCOME MEASURE(S): Implantation rates, pregnancy rates, ease of transfer, visualization, and status of catheter tip. RESULT(S): The echo-dense tip of the Cook Echo-Tip catheter was consistently seen with ultrasound guidance, minimizing the need for catheter movement to identify the tip. Implantation rate (30% vs. 35%), clinical pregnancy rate (57% vs. 55%), and ongoing pregnancy rate (49% vs. 47%) were similar in both groups. CONCLUSION(S): The Cook Echo-Tip catheter with its echogenic tip simplifies ultrasound-guided ET, but pregnancy success rates are similar to those obtained when a Wallace catheter is used.

Adult↗