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PubMed1996

Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.

Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked puréed vegetables. After incubation at 10 degrees C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, three did so in asparagus, and one did so in kale. Growth kinetics of nonproteolytic C. botulinum type B in cooked mushrooms, cauliflower, and potatoes were determined at 16, 10, 8, and 5 degrees C. Growth and toxin production occurred in cooked cauliflower and mushrooms at all temperatures and in potatoes at 16 and 8 degrees C. The C. botulinum neurotoxin was detected within 3 to 5 days at 16 degrees C, 11 to 13 days at 10 degrees C, 10 to 34 days at 8 degrees C, and 17 to 20 days at 5 degrees C.

Botulinum Toxins↗
PubMed2001

Effect of gas cooking on lung function in adolescents: modifying role of sex and immunoglobulin E.

BACKGROUND: A study was undertaken to investigate the effect of gas cooking on the lung function of adolescents while considering serum IgE level as a possible effect modifier. METHOD: The cross sectional study was performed in 702 subjects aged 11-13 years from primary and secondary schools in Civitavecchia and Viterbo ( Latium region in Central Italy), categorised according to how often they were in the kitchen while the mother cooked (never, sometimes, often). Data were collected by questionnaire and lung function was measured by spirometric tests. Bronchial hyperresponsiveness was evaluated by the methacholine test, atopic status by a skin prick test, and a blood sample was collected to determine serum IgE levels. The results were analysed separately for boys and girls. Multiple regression analysis was performed, taking functional parameters (FEV(1), FEV(1)/FVC, FEF(25-75), FEF(50), FEF(75)) as the dependent variables and age, height, parental smoking, and father's education as independent variables. RESULTS: There was no association between time spent in the kitchen and lung function level in boys, but a reduction in lung function was detected in girls which was statistically significant for FEF(75) (sometimes -10.3%, often -11.1%). After stratifying boys and girls into four groups on the basis of the IgE serum level (below and above the median value of IgE), the reduction in lung function was significant in girls with a high IgE value whereas no significant deleterious effects were evident in girls with a low IgE value or in boys with either a low or high IgE. The results remained substantially unchanged after excluding girls with a response to methacholine below the concentration of 4 mg/ml, asthmatic patients, and those with positive skin prick tests. CONCLUSION: Gas cooking has a harmful effect on the lung function of girls with a high serum level of IgE. We do not know whether serum IgE, a marker of allergic susceptibility, is a simple indicator that an inflammatory process is in progress or whether it is involved in the pathogenesis of injury leading to bronchial obstruction.

Adolescent↗
PubMed1981

Respiratory effects on household exposures to tobacco smoke and gas cooking.

The records of 1,724 residents of Washington County, Maryland, who had participated in 2 studies of respiratory symptoms and ventilatory function were analyzed to evaluate the effects of exposures at home to tobacco smoke generated by other members of their households and to fumes from the use of gas as a cooking fuel. Currently smoking subjects showed the highest frequency of respiratory symptoms and impaired ventilatory function; former smokers showed a lower frequency of these findings; and persons who had never smoked had the lowest prevalence of abnormal respiratory findings. The presence of a smoker in the household other than the subject was not associated with the frequency of respiratory symptoms, and only suggestively associated with evidence of impaired ventilatory function. The use of gas for cooking was related to an increased frequency of respiratory symptoms and impaired ventilatory function among men, being most marked among men who had never smoked. There was not evidence that cooking with gas was harmful to women.

Adult↗
PubMed2004

Antioxidative effects of glycosyl-ascorbic acids synthesized by maltogenic amylase to reduce lipid oxidation and volatiles production in cooked chicken meat.

Glycosylated ascorbic acids were synthesized by using the transglycosylation activity of Bacillus stearothermophilus maltogenic amylase with maltotriose to show effective antioxidative activity with enhanced oxidative stability. The modified ascorbic acids comprised mono- and di-glycosyl transfer products with an alpha-(1,6)-glycosidic linkage. The antioxidative effects of the glycosyl derivatives of ascorbic acid on the lipid oxidation of cooked chicken breast meat patties were compared, and the synergistic effect when combined with alpha-tocopherol was determined in terms of thiobarbituric acid-reactive substances (TBARS) and volatiles production during storage. The results indicate that the glycosylated ascorbic acids had very effective antioxidative activity in preventing lipid oxidation, and were better in their synergistic effect in comparison to authentic ascorbic acid, with maltosyl-ascorbic acid being the most effective. Volatiles production was highly correlated with the TBARS values in the lipid oxidation of cooked meat. The antioxidative effect preventing the production of volatiles was particularly strong on pentanal, fairly strong on propanal and butanal, and not at all on ethanal. Propanal, pentanal, and the total volatiles thus provided a good representation of the lipid oxidation status of cooked chicken meat.

Aldehydes↗
PubMed1986

Identification of the mutagens in cooked beef.

The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella mutagenicity test and its usefulness for tracking the mutagens during the purification steps. Following aqueous/acid (pH 2) extraction of fried ground beef (cooked at 200, 250, or 300 degrees C), XAD-2 column adsorption and elution with acetone, and acidic and basic liquid/liquid extractions, the samples are separated into six distinct peaks with preparative reverse-phase HPLC. A total of nine distinct mutagens can be separated after two additional HPLC steps. These compounds fall into a class of compounds called aminoimidazoazaarenes (AIAs). The majority of the mutagenic activity is made up of MeIQx1 (m/z 213, C11H11N5), DiMeIQx (m/z 227, C12H13N5), trimethylimidazopyridine (TMIP) (m/z 176, C9H12N4) and phenylimidazopyridine (PhIP) (m/z 224, C13H12N4). Smaller contributions are from IQ (m/z 198, C11H10N4), MeIQ (m/z 213, C12H12N4), a nonpolar peak containing oxygen and two unidentified trace polar mutagens. Mass estimates (per kilogram uncooked beef) include: 15 micrograms for PhIP, 1.0 micrograms for MeIQx, 0.5 microgram for DiMeIQx, and 0.02 microgram for IQ. Because of the uncoupling of mutagenic and carcinogenic potencies of these aromatic amines, the PhIP, which contributes the highest mass content to the cooked meat, but has the lowest mutagenic potency, might ultimately make a significant contribution to the carcinogenicity.

Animals↗
PubMed1986

Past, present, and future of mutagens in cooked foods.

Mutation assay with Salmonella typhimurium enabled us to detect various types of mutagens in cooked foods. A series of mutagenic heterocyclic amines has been isolated and identified in broiled fish and meat and in pyrolyzates of amino acids and proteins. Feeding experiments showed these mutagens to be carcinogenic in mice and rats. The mechanism of formation and pathway of metabolic activation of these heterocyclic amines have been elucidated. Their contents in various cooked foods have been determined. The presence of mutagenic nitropyrenes (some of which were confirmed as carcinogens) in grilled chicken was also established. Roasted coffee beans also yield mutagens such as methylglyoxal. The formation of mutagen precursors, including beta-carboline derivatives and tyramine which become mutagens with nitrite treatment, was found during food processing. Oncogene activation in animal tumors induced by some of these food mutagens/carcinogens has been confirmed. The role of mutagens/carcinogens in cooked foods in human cancer development has not yet been exactly evaluated. In order to do this, more information on their carcinogenic potency, human intake, metabolism in the human body, and the effects of combined administration with other initiators, promoters and other modifying factors in food is required.

Amino Acids↗
PubMed2005

Factors associated with Oklahoma Older Americans Act Nutrition Program participants ability to shop, cook, and feed themselves.

Oklahoma Older Americans Act Nutrition Program participants' (n = 859) ability to shop, cook, and feed themselves was evaluated using factor analysis and logistic regression. Congregate participants who reported they were not able to shop, cook, and feed themselves had significantly lower "mobility," "financial management," and "financial security" factor scores; home-delivered participants had significantly lower "mobility," "living arrangement" and "financial security," and higher "social interaction" factor scores. For congregate meal participants the factors "mobility" and "financial management" and for home-delivered meal participants, the factors "mobility" and "social interaction" were significantly associated with reported ability to shop, cook, and feed themselves.

Activities of Daily Living↗
PubMed1990

Aikane: accounts of Hawaiian same-sex relationships in the journals of Captain Cook's Third Voyage (1776-80).

The journals recorded by Captain James Cook and his associates on Cook's Third Voyage of discovery (1776-1780) include extensive eyewitness accounts and analyses of the Hawaiian people and their culture-the first to be made by Europeans and Americans. Among these are several reports of young men called aikane, who were attached to the court or train of the ali'i (chiefs), and whose functions were sexual, social, and political. Among these aikane were several who acted as intermediaries between the sailors and the Hawaiians, and whose influence and conduct profoundly affected the course of events at Kealakekua Bay, where Cook was killed in February, 1779. The information contained in these materials suggests that such Hawaiian same-sex relationships are more important than currently accounted for in accepted theories of Hawaiian ethnohistory.

Ethnicity↗
PubMed1991

Relationships between pork loin palatability traits and physical characteristics of cooked chops.

Pork loins (n = 72) were selected so that marbling scores would range from "practically devoid" to "abundant" in the longissimus muscle. Loin chops were cooked and rated by a trained six-member sensory panel. Physical and chemical characteristics were stratified according to marbling level (divided into 10 subclasses), muscle structure, shear force, overall palatability, and juiciness (each divided into three subclasses). The highest ratings for overall palatability were assigned to chops with high reflectance (685 nm), low moisture (70.1%), high i.m. fat (9.1%; or, high marbling score), low protein (19.4%), and low cooking loss (25.9%). Chops with the highest percentage of cooking loss were high in moisture content (75.59%), low in i.m. fat (1.78%), and high in protein content (21.54%). Differences in muscle structure, shear force, overall palatability, and juiciness were associated with differences in percentages of protein, moisture (whole tissue basis [WTB]) and fat (WTB). Pork loins with marbling between "practically devoid-plus" and "small" had (P less than .05) more protein and less fat (WTB) than loins with marbling scores between "modest" and "abundant." Loins with overall palatability ratings between 4.0 and 6.0 had more moisture and protein (P less than .05) than did loins with palatability ratings of 6.1 to 8.0. Selecting pork loins with "small" or less marbling, extremely open structure, a juicy rating of "slightly juicy," and an overall palatability rating of "like slightly" would identify fresh loins that had lower fat and(or) higher protein content.

Animals↗
PubMed1979

Portion sizes, preparation and cooking yields, and plate waste in school meals.

Available portion sizes for a wide range of menu items were measured in seven junior schools and three senior schools in one local authority area. Serving waste was also measured and used as a criterion of acceptability. Portion sizes for entrees, desserts and potatoes were generally acceptable except for a few unpopular items. Custard was the most acceptable milky sauce. A small range of vegetables was acceptable in small quantities, but excess was rejected while others were almost totally rejected. Peeling, trimming and cooking yields for vegatables, trimming and cooking yields for meat, and plate waste were measured over one year in 180 schools in eight local authority areas. Results for vegetables compared favourably with previously published data except for new potatoes where the yield after machine peeling was lower. Cooking yields for pork, beef and lamb were slightly lower than previously published values. Trimming waste from meat for stewing was substantially greater than the 5 per cent visible fat which is the catering specification for ordering. The mean plate waste was 33 g per child meal (excluding bones).

Adolescent↗
PubMed1995

Influence of processing and cooking of carrots in mixed meals on satiety, glucose and hormonal response.

The influence of processing and cooking on the metabolic response to carrots in mixed meals was explored in two consecutive harvest years. The contribution of dietary fibre (4.4 g 1989 and 6.6 g 1990) from carrots was chosen to be different in order to compare effects with varying doses. The meals, composed of carrots, creamed potatoes, meat balls, lingonberry jam, white bread and light beer, were served in the morning after an overnight fast to 10 healthy male volunteers. Carrots were investigated raw, processed (blanched and frozen) and variously cooked (thawed, boiled and microwaved). The amount of dietary fibre from the vegetable, and the content of energy, digestible carbohydrates, fat and protein were similar in the meals compared. Significantly lower glucose, insulin and C-peptide responses and higher satiety scores were elicited with raw carrots than with microwaved ones, harvest year 1989. The next year, with a higher dietary fibre intake from carrots, there were significant effects of processing only on the glucose response. Plasma beta-carotene levels tended to be higher postprandially with raw carrots than with microwaved ones. Hence, ordinary processing and cooking of vegetables can affect the metabolic response to a mixed meal. However, the influence seems to be varying and of minor importance in ordinary meals. Increasing vegetable portions entailing a higher soluble fibre content and a higher viscosity could further reduce the influence of processing.

Adult↗
PubMed1990

A comparison of seven microbiological sampling procedures for hard-cooked eggs.

Seven microbiological sampling methods for hard-cooked eggs were evaluated and compared. Fresh eggs within 24 h of oviposition were cooked at 98 C for 22 min in water and then cooled in 31 C water. Eggs were dipped for 10 min in a physiological saline solution (.85% saline) 10 C cooler than the eggs and containing known numbers of bacteria. Eggs were then stored for 4 days at 6 C and sampled using one of seven rinse or blend procedures on whole eggs, shell, shelled egg contents, or shelled egg contents plus shell. Highest recoveries were made from the peeled egg plus shell rinse, shell rinse, whole egg blend, and shell blend. Lowest recoveries were found with the whole egg rinse, the peeled egg rinse, and the peeled egg blend. These results indicate that significant numbers of organisms are associated with the inner and outer shell surfaces as well as the egg contents surface (albumen). Satisfactory recoveries can be made with the peeled egg plus shell rinse or the whole egg blend. Whole egg rinsing of hard-cooked eggs does not appear to be satisfactory.

Bacteriological Techniques↗
PubMed1994

The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.

In Experiment 1, broiler carcasses were subjected to a 10-min prechill treatment with and without a food grade vinegar at a concentration of .6% acetic acid. After treatment the carcasses were monitored for visual appearance and microbiological quality. Color change and skin appearance were subjectively monitored. Microbiological quality was determined using the low volume whole carcass rinse. Shear values of cooked muscle were determined using a Warner-Bratzler attachment to an Instron. In a second experiment using the same treatment protocol, treated carcasses were chilled in an ice slush for 30 min and held overnight at 2 C. The breast muscles were removed and cooked by two methods. Triangle tests to determine sensory differences due to acetic acid were conducted. The skin color of treated carcasses turned a light yellow, and the feather follicles were protruded or puckered. Total aerobic counts were not affected by any of the treatments, but Enterobacteriaceae (ENT) counts of treated carcasses were significantly lower than the counts for the water control carcasses. Log10 ENT counts ranged from 4.51 for the control to 3.80 for the carcasses treated with acetic acid. Based on sensory triangle tests using a trained panel, there were no significant differences in the samples from either cooking method.

Acetates↗
PubMed1996

Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels.

New aseptic processes are being used and refined to produce convenient, shelf stable liquid products containing meat particles. These processes utilize high temperature, short time thermal treatments to minimize food quality change; however, little research has been conducted on the effects of this process on the texture of meat from mature hens traditionally used for canning. The objective of this study was to examine textural and structural changes in meat structure due to different high temperature (HT) heat treatments and meat moisture contents were examined by use of electron microscopy and torsion analyses. Cooked gels of different moisture contents (71.2 to 74.8%) were formulated from spent fowl breast meat and exposed to processing temperatures of 120 or 124 C. The HT processing resulted in stronger (tougher) meat gels that were more deformable (more chewy) than gels that were not processed by HT. Water added prior to cooking was not retained in samples that were cooked and then processed at 124 C, but was retained in the samples processed at 120 C. Electron micrographs showed a more organized and open gel structure in the samples with higher moisture content and lower temperature (120 C) processing compared to the lower moisture and higher (124 C) temperature treatments.

Animals↗
PubMed2000

Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres.

The ability of nonproteolytic Clostridium botulinum type B spores to grow and produce toxin in cooked, uncured turkey packaged under modified atmospheres was investigated at refrigeration and mild to moderate abuse temperatures. Cook-in-bag turkey breast was carved into small chunks, surface-inoculated with a mixture of nonproteolytic C. botulinum type B spores, packaged in O2-impermeable bags under two modified atmospheres (100% N2 and 30% CO2:70% N2), and stored at 4, 10, and 15 degrees C. Samples were analyzed for botulinal toxin and indigenous microorganisms, as well as subjected to sensory evaluation, on days 0, 7, 14, 28, 42, and 60. Given sufficient incubation time, nonproteolytic C. botulinum type B grew and produced toxin in all temperature and modified atmosphere treatment combinations. At moderate temperature abuse (15 degrees C), toxin was detected by day 7, independent of packaging atmosphere. At mild temperature abuse (10 degrees C), toxin was detected by day 14, also independent of packaging atmosphere. At refrigeration temperature (4 degrees C), toxin was detected by day 14 in product packaged under 100% N2 and by day 28 in product packaged under 30% CO2:70% N2. Reduced storage temperature significantly delayed toxin production and extended the period of sensory acceptability of cooked turkey, but even strict refrigeration did not prevent growth and toxigenesis by nonproteolytic C. botulinum. At all three storage temperatures, toxin detection preceded or coincided with development of sensory characteristics of spoilage, demonstrating the potential for consumption of toxic product when spoilage-signaling sensory cues are absent.

Animals↗
PubMed2003

Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage.

A total of 445 whole-muscle and ground or emulsified raw pork, beef, and chicken product mixtures acquired from industry sources were monitored over a 10-month period for vegetative and spore forms of Clostridium perfringens. Black colonies that formed on Shahidi-Ferguson perfringens (SFP) agar after 24 h at 37 degrees C were considered presumptive positive. Samples that were positive after a 15-min heat shock at 75 degrees C were considered presumptive positive for spores. Of 194 cured whole-muscle samples, 1.6% were positive; spores were not detected from those samples. Populations of vegetative cells did not exceed 1.70 log10 CFU/g and averaged 1.56 log10 CFU/g. Of 152 cured ground or emulsified samples, 48.7% were positive, and 5.3% were positive for spores. Populations of vegetative cells did not exceed 2.72 log10 CFU/g and averaged 1.98 log10 CFU/g; spores did not exceed 2.00 log10 CFU/g and averaged 1.56 log10 CFU/g. Raw bologna (70% chicken), chunked ham with emulsion, and whole-muscle ham product mixtures were inoculated with C. perfringens spores (ATCC 12916, ATCC 3624, FD1041, and two product isolates) to ca. 3.0 log10 CFU/g before being subjected either to thermal processes mimicking cooking and chilling regimes determined by in-plant temperature probing or to cooking and extended chilling regimes. Populations of C. perfringens were recovered on SFP from each product at the peak cook temperatures, at 54.4, 26.7, and 7.2 degrees C, and after up to 14 days of storage under vacuum at 4.4 degrees C. In each product, populations remained relatively unchanged during chilling from 54.4 to 7.2 degrees C and declined slightly during refrigerated storage. These findings indicate processed meat products cured with sodium nitrite are not at risk for the growth of C. perfringens during extended chilling and cold storage.

Animals↗
PubMed2004

Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.

This study evaluated the effect of organic acids and spices, alone or combined, on Clostridium perfringens growth in cooked ground beef during alternative cooling procedures. Ground beef was inoculated with a three-strain cocktail of C. perfringens (ATCC 10388, NCTC 8238, and NCTC 8239) at 2 log spores per g and prepared following an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate [wt/wt]). Treatments consisted of the base meat plus combinations of commercial solutions of sodium lactate or sodium citrate (0 or 2%, wt/wt) with chili, garlic and herbs, curry, oregano, or clove in commercial powder form (0 or 1%, wt/wt). Untreated meat was used as a control. Vacuum-packaged samples of each treatment were cooked (75 degrees C for 20 min) and cooled from 54.4 to 7.2 degrees C in 15, 18, or 21 h. Spore counts were estimated after inoculation, cooking, and cooling. All treatments containing sodium citrate reduced the population of C. perfringens about 0.38 to 1.14 log units during each of the three cooling procedures. No sodium citrate and spice treatment combinations showed antagonisms or synergisms. Regardless of the cooling time, the control ground beef or treatments with any of the five spices alone supported C. perfringens growth above the U.S. Department of Agriculture stabilization guidelines of 1 log unit. Except for the 21-h cooling period, addition of sodium lactate prevented C. perfringens growth over 1 log unit. Depending on the cooling time and spice, some combinations of sodium lactate and spice kept C. perfringens growth below 1 log unit.

Animals↗
PubMed2006

Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies.

The objective of this study was to develop a predictive tool for evaluating the safety of slow cooking of pork products and identifying associated critical limits. Small-scale (25 g) ground pork isothermal inoculation studies were done to determine Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus estimated critical times (time until growth reached a predefined increase of concern). Estimated critical time values ranged from 720 min at 21 degrees C (S. aureus) to 120 min at 40.6 degrees C (E. coli O157:H7) and were used to develop a multiple-temperature-interval predictive tool for non-isothermal processes. To test predictions, cured-pumped pork bellies were inoculated with Salmonella serovars, E. coli O157:H7, and S. aureus, subjected to slow partial cooking, and quantitatively analyzed for pathogens. Processes lasted 6 to 18 h, with the product interior temperature within the 21 to 46 degrees C range for 263 to 1080 min (high-humidity processes) and 217 to 921 min (low-humidity processes). Growth of Salmonella serovars (>0.3 log), E. coli O157:H7 (>0.3 log), and S. aureus (>1.3 log) in the pork belly interior was predicted for 10, 14, and 5 of 18 trials, respectively. The tool was fail-safe, because pathogen growth, relative to time zero, did not occur anytime regardless of whether it was predicted. For the pork belly surface, the tool performed similarly. Estimated critical time values obtained by fitting the Baranyi equation to isothermal experiment data were also determined and, if used in the predictive tool, would result in even more conservative predictions. Our study substantiates the safety of the tested bacon slow partial-cooking processes and the potential usefulness of our isothermal-based tool in process safety evaluation.

Animals↗