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PubMed2006

Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.

Inhibition of Clostridium perfringens spore germination and outgrowth by carvacrol, cinnamaldehyde, thymol, and oregano oil was evaluated during abusive chilling of cooked ground beef (75% lean) obtained from a local grocery store. Test substances were mixed into thawed ground beef at concentrations of 0.1, 0.5, 1.0, or 2.0% (wt/wt) along with a heat-activated three-strain C. perfringens spore cocktail to obtain final spore concentrations of ca. 2.8 log spores per g. Aliquots (5 g) of the ground beef mixtures were vacuum-packaged and then cooked in a water bath, the temperature of which was raised to 60 degrees C in 1 h. The products were cooled from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h, resulting in 3.18, 4.64, 4.76, and 5.04 log CFU/ g increases, respectively, in C. perfringens populations. Incorporation of test compounds (> or = 0.1%) into the beef completely inhibited C. perfringens spore germination and outgrowth (P < or = 0.05) during exponential cooling of the cooked beef in 12 h. Longer chilling times (15, 18, and 21 h) required greater concentrations to inhibit spore germination and outgrowth. Cinnamaldehyde was significantly (P < 0.05) more effective (< 1.0 log CFU/g growth) at a lower concentration (0.5%) at the most abusive chilling rate evaluated (21 h) than the other compounds. Incorporation of lower levels of these test compounds with other antimicrobials used in meat product formulations may reduce the potential risk of C. perfringens germination and outgrowth during abusive cooling regimes.

Acrolein↗
PubMed1999

Effects of storage and cooking on the iodine content in iodized salt and study on monitoring iodine content in iodized salt.

In order to ensure that the intake of iodine from iodized salt is adequate, the effects of cooking, storage and iodination on iodine content in iodized salt have been studied. For monitoring the analytical performance, a quality control examination was also undertaken. The loss of iodine was greater when salt was stored in plastic bag than in glass bottle. The loss was greater in fortified salt stored at 37 degrees C and under 76% humidity than in that at 20-25 degrees C and under lower humidity. The retention of iodine varied with the kind of foods and also was influenced by the water content of cooked food. In general, the retention of iodine during cooking varied considerably (from 36.6% to 86.1%). The iodine concentration in salts varied greater from 3.0 to 100.3 mg/kg in salt for markets, and from 0 to 90.0 mg/kg in salts for households. 48.3% of samples from markets were found to be in compliance with national standards (30-50 mg/kg), and 72.0% of samples from households were in compliance with national standard (20-50 mg/kg). Analytical data collected from 8 of the cooperative laboratories for an analytical reference material showed a 95% confidence interval of the population mean for both precision and accuracy, falling within X +/- 2SD and passing quality control examination.

Food Preservation↗
PubMed1999

The Raw and the Stolen. Cooking and the Ecology of Human Origins.

Cooking is a human universal that must have had widespread effects on the nutrition, ecology, and social relationships of the species that invented it. The location and timing of its origins are unknown, but it should have left strong signals in the fossil record. We suggest that such signals are detectable at ca. 1.9 million years ago in the reduced digestive effort (e.g., smaller teeth) and increased supply of food energy (e.g., larger female body mass) of early Homo erectus. The adoption of cooking required delay of the consumption of food while it was accumulated and/or brought to a processing area, and accumulations of food were valuable and stealable. Dominant (e.g., larger) individuals (typically male) were therefore able to scrounge from subordinate (e.g., smaller) individuals (typically female) instead of relying on their own foraging efforts. Because female fitness is limited by access to resources (particularly energetic resources), this dynamic would have favored females able to minimize losses to theft. To do so, we suggest, females formed protective relationships with male co-defenders. Males would have varied in their ability or willingness to engage effectively in this relationship, so females would have competed for the best food guards, partly by extending their period of sexual attractiveness. This would have increased the numbers of matings per pregnancy, reducing the intensity of male intrasexual competition. Consequently, there was reduced selection for males to be relatively large. This scenario is supported by the fossil record, which indicates that the relative body size of males fell only once in hominid evolution, around the time when H. erectus evolved. Therefore we suggest that cooking was responsible for the evolution of the unusual human social system in which pair bonds are embedded within multifemale, multimale communities and supported by strong mutual and frequently conflicting sexual interest.

Journal Article↗
PubMed2000

Arm placement of the Cook titanium Petite Vital-Port: results of radiologic placement in 125 patients with cancer.

OBJECTIVE: Patients with cancer require reliable venous access for therapy and phlebotomy. Traditionally, insertion of venous ports has been performed in the operating room. However, the interventional radiology service has recently become involved in the placement of a variety of venous access devices. This study examines the technique and complications associated with the placement of venous ports in the arm for patients with cancer. METHODS: Cook titanium Petite Vital-Ports (Cook Canada, Stouffville, Ont.) were implanted in patients with cancer, and implantation was performed in the medical imaging vascular/interventional suite. Patients were followed prospectively by periodic chart review for a maximum of 42 months after port insertion. Minimum follow-up in patients who did not die from cancer was 6 months. RESULTS: The authors implanted 125 Vital-Ports. The mean duration of port implantation was 265 days (range 2 to 1278 days, total catheter days 33 221). Venous thrombosis developed in 5 patients (4%, or 0.06 episodes/1000 catheter days). Four patients (3.2%, or 0.12 episodes/1000 catheter days) had suspected infection of the port or catheter, and 2 had culture-positive infection (1.6%, or 0.06 episodes/1000 catheter days). Two patients (1.6%, or 0.06 episodes/1000 catheter days) required port or catheter revision owing to mechanical difficulties. CONCLUSION: The Cook titanium Petite Vital-Port, implanted in the arm in the medical imaging vascular/interventional suite, is relatively safe and effective. As a result, it has been widely accepted by the patients and clinicians at the hospital where this study was conducted.

Adult↗
PubMed2002

The effect of nisin on growth kinetics from activated Bacillus cereus spores in cooked rice and in milk.

The growth kinetics of germinated cells from activated spores of Bacillus cereus in cooked white rice and in milk were evaluated at different temperatures for control samples and for samples with 25 microg of nisin per ml added. Nisin was applied in the form of Nisaplin (10(6) IU/g), which contained 25,000 microg of nisin per g. The length of the lag phase for cooked white rice controls was 120 h at 10 degrees C, 8 h at 25 degrees C, and 2.5 h at 33 degrees C. The generation times for cooked rice were 327.7 min at 10 degrees C, 59.0 min at 25 degrees C, and 42.3 min at 33 degrees C; those for milk without nisin were 297.0 min at 20 degrees C, 31.2 min at 30 degrees C, 28.6 min at 35 degrees C, and 33.7 min at 40 degrees C; and those for milk with nisin added were 277.2 min at 20 degrees C, 66.9 min at 30 degrees C, and 66.4 min at 35 degrees C. No development of B. cereus was observed for milk with nisin added at 40 degrees C for 12 h, in which germinated cells decreased by a decimal reduction time (D) of 4.7 h. A temperature of 45 degrees C was shown to be harmful to B. cereus, decreasing the germinated cells in both formulations with D-values of 4.3 to 4.6 h. Similar inhibition of cell growth at 40 degrees C was not observed with lower nisin concentrations.

Animals↗
PubMedDate not supplied

Visual immunoprecipitate assay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC Official Method 996.09): collaborative study.

AOAC Official Method 996.09, Visual Immunoprecipitate Assay (VIP) for Escherichia coli O157:H7, was modified to incorporate a new enrichment protocol using BioControl EHEC8 medium for testing raw and cooked beef. Foods were tested by VIP assay and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment procedure and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 15 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level, where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 396 test portions and controls by both methods, for a total of 792 test portions. Of the 396 paired test portions, 75 were positive and 230 were negative by both the VIP and culture methods. Eleven test portions were presumptively positive by VIP and could not be confirmed culturally; 32 were negative by VIP, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the VIP method. There was no statistical difference between results obtained with the VIP for EHEC 8 h method and the culture method except for cooked beef, where the VIP had significantly higher recovery for one inoculation level.

Animals↗
PubMedDate not supplied

Assurance enzyme immunoassay eight hour method for detection of enterohemorrhagic Escherichia coli O157:H7 in raw and cooked beef (modification of AOAC Official Method 996.10): collaborative study.

AOAC Official Method 996.10, Assurance Enzyme Immunoassay (EIA) for Escherichia coli O157:H7 (EHEC), was modified to incorporate a new enrichment protocol using BioControl EHEC8 medium for testing raw and cooked beef. Foods were tested by EIA and the U.S. Department of Agriculture/Food Safety and Inspection Service (USDA/FSIS) enrichment conditions and the FDA Bacteriological Analytical Manual (BAM) isolation and confirmation techniques. A total of 14 collaborators participated. Raw and cooked ground beef were inoculated with E. coli O157:H7 at 2 different levels: a high level where predominantly positive results were expected, and a low level where fractional recovery was anticipated. Collaborators tested 378 test portions and controls by both the 8 h EIA and the USDA/FSIS enrichment methods, for a total of 756 test portions. Of the 378 paired test portions, 75 were positive and 212 were negative by both methods. Thirteen test portions were presumptively positive by EIA and could not be confirmed culturally; 30 were negative by EIA, but confirmed positive by culture; and 65 were negative by the culture method, but confirmed positive by the EIA method. There was no statistical difference between results obtained with the Assurance EIA for EHEC 8 h method and the culture method for raw ground beef. The Assurance EIA had a significantly higher recovery for cooked beef.

Animals↗
PubMed2003

Captain Cook's beer: the antiscorbutic use of malt and beer in late 18th century sea voyages.

The custom of allowing British seamen the regular use of fermented liquor is an old one. Ale was a standard article of the sea ration as early as the fourteenth century. By the late eighteenth century, beer was considered to be at once a food (a staple beverage and essential part of the sea diet), a luxury (helping to ameliorate the hardship and irregularity of sea life) and a medicine (conducive to health at sea). In particular, beer and its precursors, wort and malt, were administered with the aim of preventing and curing scurvy. This paper examines the use of malt and beer during late eighteenth century British sea voyages, particularly their use as antiscorbutic agents, focusing on James Cook's three voyages during the period 1768-1780. Cook administered sweet wort (an infusion of malt), beer (prepared from an experimental, concentrated malt extract), and spruce beer (prepared mainly from molasses), among many other items, in his attempts to prevent and to cure scurvy. Despite the inconclusive nature of his own experiments, he reported favourably after his second voyage (1772-1775) on the use of wort as an antiscorbutic sea medicine (for which purpose it is now known to be useless). Cook thereby lent credibility to erroneous medical theories about scurvy, helping to perpetuate the use of ineffective treatments and to delay the discovery of a cure for the disorder.

Alcoholic Beverages↗
PubMed1977

An improved cooked meat medium for the detection of Clostridium botulinum.

A new medium composed of cooked meat and fluid thioglycolate broth was tested with 20 proteolytic and 11 saccharolytic strains of Clostridium botulinum. All of the proteolytic strains produced a black ring at the surface of the broth, presumably due to hydrogen sulfide production, while the saccharolytic strains produced white opaque rings. Since the black ring is formed rapidly and is easily seen, the new medium may be useful for the rapid identification of proteolysis in unknown isolates. Growth and toxin production were better in the new medium than in the usual cooked meat medium or in cooked meat medium plus 0.5% glucose. These results suggest that the new medium will be useful in facilitating identification of C. botulinum.

Animals↗
PubMed1984

[Determination of in vitro and in vivo protein digestibility in cereals and legumes, raw and cooked].

The digestibility of some cereals and legumes was determined in rats by two in vitro methods, and compared with the in vivo technique. Four raw and cooked legumes (peas, black beans, white beans and "ayocote" beans) and three cereals (corn, rice and wheat) were used for this purpose. Prior to cooking, 0.6% DL-methionine was added to three of the legumes. The in vitro digestibility of the samples differed according to the applied methodology. Wheat and peas, both raw and cooked, showed the greatest in vitro and in vivo digestibility; methionine addition to the beans did not modify their in vivo digestibility. Of the in vitro methods used, the Akeson and Stahmann procedure showed a direct correlation with the in vivo method (r = 0.874; P less than 0.01).

Animals↗
PubMed1995

Systemic nickel: the contribution made by stainless-steel cooking utensils.

An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19 Cr/9 Ni stainless-steel cooking utensils to nickel in the diet is negligible. The amount of nickel (0 to 8 micrograms) derived from the utensils in standard portions of various "aggressive" foodstuffs tested was less than that to be found occurring in 1 square of a bitter-sweet chocolate bar. New pans, if first used with acid fruits, can show a greater pick-up of nickel, which, in the worst case observed, amounted to approximately 1/5 of the normal daily intake for the average person (ca. 200 micrograms). This situation does not recur in subsequent usage, even after the pan has been cleaned by abrasion. A higher rate of nickel release was observed in new pans on first use from 4 manufacturers located in different countries and appears to be a general phenomenon. This could provide a possible explanation for the high pick-up of nickel by acid fruits reported in 1 instance in the literature.

Cooking↗
PubMed2001

Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking.

Effect of soaking (12 h), soaking (12 h) dehulling, germination (60 h) and pressure cooking on starch and protein digestibility of four varieties of moth bean, one Local commonly used by the farmers of the area and three newly released high yielding varieties, Jwala, RMO 225 and RMO 257, was studied. The starch digestibility of raw unprocessed moth bean cultivars differed significantly (P < 0.05) from 25.4-28.2 mg maltose released/g flour being the highest and lowest in RMO 257 and RMO 225, respectively. The protein digestibility differed significantly from 70.3-74.6 per cent among all the unprocessed varieties of moth bean. All the processing treatments namely soaking, dehulling, germination and pressure cooking brought about appreciable enhancement in protein digestibility (1-19%) over the control and starch digestibility (19-115%) of all the four moth bean cultivars. However, out of all the processing treatments, germination (60 h) of soaked seeds (12 h) was the most effective in bringing about improvement in digestibility of starch and protein followed by dehulling and soaking (12 h).

Cooking↗
PubMed2005

Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).

Anhydrolutein I (= (all-E,3R,6'R)-3',4'-didehydro-beta,gamma-caroten-3-ol; 2) and anhydrolutein II (= (all-E, 3R,6'S)-2',3'-didehydro-beta,epsilon-caroten-3-ol; 3) have been isolated and characterized from the extract of steam-cooked sorrel. The presence of these compounds in cooked vegetable is postulated to be due to acid-catalyzed dehydration of lutein (1; Scheme). The structures of the isolated anhydroluteins were established by UV/VIS, CD, and 1H-NMR spectroscopy, and mass spectrometry.

Cooking↗
PubMed1979

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehdyrated minced meats.

Changes in free nucleotides, nucleosides and bases during preparation of pre-cooked dehydrated minced meats from goat and sheep are reported. Major changes took place during cooking stage only; the changes during dehydration were relatively minor. Addition of EDTA at 500 ppm level significantly reduced the rate of dephosphorylation during curing process. Concentration of free nucleotides and related compounds were very low in commercially prepared accelerated freeze dried meat chunks.

Animals↗
PubMed1987

Changes in the fatty acid composition of dietetic ready-to-cook chicken meat products during frozen storage.

A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences having been found in the contents of palmitoleic and linolenic acids. During frozen storage, the contents of unsaturated fatty acids were reduced, especially intensively in the leg muscle ready-to-cook products. The fastest changes occurred in linolenic and linolic acids and partly in palmitic acid. The level of oleic acid remained substantially unchanged throughout the storage period. Irrespective of the changes found, the ratio of unsaturated and saturated fatty acids in all the groups studied remained greater than 1 for both types of meat. The application of citrate in the curing mixture had a favourable effect on the changes, in that a minimum alteration in the contents of unsaturated fatty acids was achieved.

Animals↗
PubMed1997

Degradation of the natural mutagenic compound safrole in spices by cooking and irradiation.

Safrole was determined using gas-liquid chromatography in some common spices as star anise, cumin, black pepper and ginger. Safrole concentration in these spices was 9,325, 3,432, 955 and 500 mg.kg-1, respectively. Black pepper was chosen to use in the following experiments. Using Ames-test with Salmonella TA 98 and TA 100 proved high cytotoxic effects due to pure safrole and black pepper volatile oil in both of them. The degradation of safrole was obvious after drying of the washed seeds of black pepper especially at 70 degrees C for 30 min or with sun-drying. Also, high irradiation doses (20 and 30 kGy) caused high degradation of more than 90% of the initial toxic concentration in black pepper. Whereas, microwave caused same effects at 75 s, but unfortunately, the powder was burned due to moisture absence. Boiling whole seeds or powder of black pepper during cooking for few minutes (1-5 min) were more efficient in decreasing safrole content. Finally, these results proved that the mutagenicity of some spices due to presence of safrole can be destructed during drying of the washed seeds or during cooking either with or without any additional treatment as irradiation. But irradiation of these species became more necessary for using in some food industries as milk products to get more safe for human consumption.

Chromatography, Gas↗
PubMed2004

Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants.

Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic amines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 microg. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts.

Amines↗
PubMed1994

Cooked mussels contaminated by Dinophysis sp.: a source of okadaic acid.

A method was developed for fractionation and isolation of toxic components present in extracts prepared from Dinophysis-contaminated mussels. The major toxin present in French mussels was identified as okadaic acid by its chromatographic properties and spectral data. Large amounts of mussel tissue (digestive glands and remaining meat) can be treated easily if they are cooked, or cooked and dried and are useful for isolating significant amounts of okadaic acid.

Animals↗