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At least 703 records · Page 39Linked to original sources
PubMed2003

Determination of thermal lethality of Listeria monocytogenes in fully cooked chicken breast fillets and strips during postcook in-package pasteurization.

Fully cooked chicken breast fillets and strips were surface inoculated with a cocktail of Listeria monocytogenes culture. The inoculation level was 10(7) to 10(8) CFU/g meat. The inoculated products were vacuum packaged and pasteurized at 90 degrees C with a pilot-scale steam or hot water cooker. After heat treatment, the survivors of L. monocytogenes were enumerated. No significant difference was found on survivors of L. monocytogenes between steam- and hot water-treated products. To achieve a 7-log10 (CFU/g) reduction, approximately 5, 25, and 35 min were needed for single-packaged fillets, 227-g package strips, and 454-g strips, respectively. The results from this study were subsequently verified by a computer model that could predict the thermal lethality of pathogens in fully cooked meat and poultry products during postcook in-package pasteurization.

Animals↗
PubMed2004

Antibacterial activity of plants used in cooking for aroma and taste.

Thirty-three plants used in cooking for aroma and taste were examined for antibacterial activity against pathogens causing foodborne infections. Vibrio parahaemolyticus and Staphylococcus aureus were sensitive to many kinds of plant extracts, whereas Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Enteritidis populations decreased in only six, one, and three plant extracts, respectively. The polyphenol content in the plants was significantly different between the antibacterial plants and nonantibacterial plants, indicating that the polyphenols were related to the antibacterial action of these plants. Antibacterial activity of various concentrations of leaf extracts from Japanese persimmon, white cedar, and grape were investigated. Japanese persimmon and white cedar leaf extracts at low concentrations affected L. monocytogenes and V. parahaemolyticus rapidly. With grape leaf extract at low concentrations, the population of L. monocytogenes decreased similarly to Japanese persimmon and white cedar leaves. This study demonstrates that many plants used in cooking for aroma and taste contain polyphenols and exhibit antibacterial activity against foodborne pathogens.

Anti-Bacterial Agents↗
PubMed1998

Choice of cooking oils--myths and realities.

In contrast to earlier epidemiologic studies showing a low prevalence of atherosclerotic heart disease (AHD) and type-2 dependent diabetes mellitus (Type-2 DM) in the Indian subcontinent, over the recent years, there has been an alarming increase in the prevalence of these diseases in Indians--both abroad and at home, attributable to increased dietary fat intake. Replacing the traditional cooking fats condemned to be atherogenic, with refined vegetable oils promoted as "heart-friendly" because of their polyunsaturated fatty acid (PUFA) content, unfortunately, has not been able to curtail this trend. Current data on dietary fats indicate that it is not just the presence of PUFA but the type of PUFA that is important--a high PUFA n-6 content and high n-6/n-3 ratio in dietary fats being atherogenic and diabetogenic. The newer "heart-friendly" oils like sunflower or safflower oils possess this undesirable PUFA content and there are numerous research data now available to indicate that the sole use or excess intake of these newer vegetable oils are actually detrimental to health and switching to a combination of different types of fats including the traditional cooking fats like ghee, coconut oil and mustard oil would actually reduce the risk of dyslipidaemias, AHD and Type-2 DM.

Cooking↗
PubMedDate not supplied

[Change in the sugar content in oaten products, buckwheat and rice groats during their heat processing by cooking].

The sugar content in the grits and in a gruel cooked with samples of oats and buckwheat subjected to hydrothermal treatment under different conditions and also in the oat flour, a product of baby and dietetic nutrition, was quantified. Hydrothermal processing results in significant changes occurring individual sugars of the grit. During culinary treatment these changes are levelled out, but in the end the level of virtually all types of sugar is higher in the gruel cooked with hydrothermally treated grit than in that prepared with initial, untreated grit. The oats flour is distinguished by a high glucose, maltose, fructose and saccharose content. A fall of the reducing sugars level coming as a result of thermal and culinary treatment is explained by their participating in the reaction of melanoidine formation. On the other hand, a rise in their content under rigorous conditions and in the production of oat flour is due to the starting of the starch hydrolysis.

Carbohydrates↗
PubMed1976

[Residual nitrite and nitrate content in French cooked hams and shoulders].

The test laboratory of the "Centre technique de la salaison, de la charcuterie et des conserves de viandes" has evaluated the nitrite and nitrate salts contents of 1 468 cooked hams and shoulders. 90,5 p. 100 of sample have a sodium nitrite content of less than 150 mg/kg. 81,5 p. 100 have a potassium nitrate content of less than 500 mg/kg. The measured contents show a wide scattering. The nitrite mean content is of 61 mg/kg with a standard deviation of 95. The nitrate mean content is of 292 mg/kg with a standard deviation of 382. There were no significant variations between the various categories of cooked hams and shoulders.

Cooking↗
PubMed2000

[Application of dielectric cooking in the elaboration of instant maize flour for the preparation of corn and tortilla chips].

This present work reports on the evaluation of a method for producing of instant flour for corn and tortilla chips based on dielectric cooking (DC). The samples prepared with lime showed a smaller variation in color than those without lime. A greater water absorption capacity was found in the samples processed without lime. The values for cohesion and adhesion of the DC masa prepared with lime are within the range of values previously reported for samples of masa prepared with nixtamal and commercial instant maize flours. The color analyses of chips from DC masa showed slight changes in relation to the chips prepared by the traditional process of nixtamalization. The DC tortilla chips (plus lime) with 15 minutes of DC showed similar values of delta E as compared to the control (commercial tortilla chips). The moisture of the DC chips varied in the range from 1.5 to 2.8. The DC tortilla chips with lime absorbed a lower amount of oil than the control sample and the corn chips. In fact, the DC chips absorbed lower amount of oil as compared to the control. The DC tortilla chips with lime and processed for 10 and 15 minutes were crunchy and smooth. Dielectric cooking displays a high potential for corn and tortilla chips with good functional characteristics, giving substantial savings of water, processing time and with higher yields due to the use of the whole grain.

Cooking↗
PubMed1975

Effect of electronic cooking on fatty acids in meats.

This study was conducted to investigate the effects of microwave energy and conventional heating on the fatty acid composition of meats and poultry. Data on weight loss and cooking time with both heat treatments are reported. Gas-liquid chromatographic data of the methyl esters of myristic, palmitic, stearic, oleic, linoleic, and linolenic acids revealed no significant difference between fatty acid composition as a result of heat treatment. Decreases in fatty acids appeared to be mainly due to a change in oleic acid. Poultry appeared to be the species most affected by heat treatment. Cooking times were much shorter for the electronic method and varied among species. No significant difference was found in weight loss as a result of treatment of beef or pork. Poultry weight losses were greater for the conventional method.

Animals↗
PubMed2002

[Oxidative stress of cooking oil fume on rat type II lung cells].

The relationship between the oxidative stress and damages in rat type II lung cells exposed to cooking oil fume (COF) was studied. The cytotoxicity, DNA cross-links and DNA single strand breaks could be observed in the cells exposed to COF. The contents of MDA were increased and GSH were decreased significantly with exposure doses of COF and with time dependence. Pretreatment with antioxidant N-acetylcysteine (NAC) could reduce the toxicity of COF to the cells. The results suggested that cytotoxicity and DNA damages of rat type II lung cells induced by cooking oil fume might be related to the oxidative stress and the possible pathways might be the formation of lipid peroxides and interfering the GSH anti-oxidative systems of the cells.

Animals↗
PubMed2002

[Study on the effects of cooking oil fume condensate on the DNA integrity].

The aim of this study was to study the DNA damage mechanisms of cooking oil fumes (COF) in vitro. The colorimetric MTT reduction assay was adopted to measure the effects of the cytotoxicity of COF condensate on type II pneumocytes from the lungs in the rats. The condensate of COF was of the dose-responsive effect on cell-inhibit rate to some extent (r = 0.943, P < 0.01). There is distinctive cytotoxicity on type II pneumocytes when concentration is higher than 20 micrograms/ml. The genotoxicities of COF condensate to type II pnemocytes were studied by modified alkaline single-cell gel using a electrophoresis(SCGE) assay(comet assay), the maximum concentration of condensate is below the concentration of cytotoxicity. The results showed that the condensate of COF was of the dose-responsive effect on the type II pneumocytes DNA damage to some extent(r = 0.918, P < 0.05) at the dosage of 0-5 micrograms/ml. The DNA damage reach to the maximum at the dosage of 10 micrograms/ml. The damaged DNA could be restored after been cultured for 2 hours. Calf thymus DNA cross-link after the administration of COF condensate were measured with ethidium bromide assay. It was found that condensate of COF was of the dose-responsive effect on the calf thymus DNA cross-links to some extent(r = 0.963, P < 0.01). The above results suggested that cooking oil fume condensate could induce DNA damage at much lower dosage and result in the increase of DNA cross-links in a certain concentration.

Air Pollution, Indoor↗
PubMed1992

[Analysis of polynuclear aromatic hydrocarbons in kitchen and determination of urinary 1-hydroxypyrene of cooks].

Polynuclear aromatic hydrocarbons in the air of kitchen were determined using HPLC coupled with a fluorescence detector during the period of frying and cooking. About 40% of the benzo(a)pyrene were in the air and most of the benzo(a)pyrene were gathered on the smaller particles (less than 10 microns). Urinary 1-hydroxypyrene from 21 cooks was determined, its mean value was 0.627 mumol/mol creatinine, comparing with the control mean of 0.260 mumol/mol creatinine t test, showed that difference is statistically significant.

Adult↗
PubMedDate not supplied

Suitability of real-time quantitative polymerase chain reaction and enzyme-linked immunosorbent assay for cry9C detection in Mexican corn tortillas: fate of DNA and protein after alkaline cooking.

Alkaline-cooked corn, called nixtamal, is the basis for many traditional corn products such as tortillas, chips, and taco shells that are used widely in Mexico and Central America and in the preparation of snack foods that are consumed globally. To assess the effects of alkaline and thermal treatments on the detectability of DNA and protein for the presence of genetically modified sequences, various nixtamalized products were prepared from blends of conventional white corn containing 0.1, 1.0, and 10% transgenic corn (event CBH 351, StarLink). Real-time quantitative polymerase chain reactions (RTQ-PCR) and immunoassays were used to determine the cry9C gene and protein, respectively, in unprocessed corn kernels, freshly prepared alkaline-cooked and ground corn (masa), masa flour, tortillas prepared from masa by heat treatment, chips prepared from damp masa dough by deep frying, and from tortillas processed at high (200 degrees C) and low temperatures (70 degrees C). In spite of progressive degradation of genomic DNA during processing, RTQ-PCR genetic analysis allowed detection and quantification of the cry9C gene in all products prepared from 10, 1, and 0.1% StarLink corn, except deep-fried chips containing 0.1% StarLink. Enzyme-linked immunosorbent assays readily detected <1 ppm cry9C protein in all blends of unprocessed corn (10, 1, and 0.1% StarLink) as well as in nonfried tortilla and masa products. This technique was not suitable for thermally treated nixtamalized products containing <1% transgenic corn.

Alkalies↗
PubMed2004

Characterization of fine organic particulate matter from Chinese cooking.

PM2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C11 to C26, and C9 to C19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM2.5 in Beijing.

Air Pollution, Indoor↗
PubMed1992

Salmonellosis associated with 'Combi-oven' cooked egg.

During July 1989, four cases of Salmonella enteritidis (later identified as PT24) infection were reported by laboratories in Bristol. All those infected had dined at a restaurant in the city. An epidemiological investigation revealed that a number of restaurant staff and 56 customers who had completed a questionnaire had also been ill with gastrointestinal illness. An association was found between illness and eating egg mayonnaise. A 'Combi-oven' egg-cooking technique has been identified as the most likely cause of this outbreak. In view of the widespread commercial use of this cooking method the evidence related to this outbreak is given in detail.

Cooking↗
PubMed2006

[Pseudoterranova decipiens (Nematoda, Anisakidae) larvae reported from humans in Iceland after consumption of insufficiently cooked fish].

Recently, two human cases of Pseudoterranova decipiens nematode larvae were confirmed in Iceland. In each case a larva was found in the throat five and six days after the consumption of insufficiently cooked filets of the common catfish Anarhicas lupus that were bought fresh in a fish store. In both cases the larva had already developed from 3rd to the 4th stage during the time of infection. In the former case a young male woke up in the morning as he noticed a larva crawling around in his throat. In the latter case a young woman coughed up the larva after intense itching in her throat. Anisakid larva of Pseudoterranova decipiens and Anisakis simplex are common in fish around Iceland. Both are known as human pathogens but usually Anisakis simplex causes more severe symptoms and is more commonly found in human cases than Pseudoterranova decipiens. Traditional cooking of fish in Iceland by boiling or thorough frying before consumption is believed to prevent human anisakidosis in Iceland. However, increased consumption of fresh or poorly heated fish and fish products might result in increased anisakidosis cases in Iceland.

Animals↗
PubMed1989

Retention of nutrients in microwave-cooked foods.

The high market penetration of microwave ovens in the United States and the burst of new food products available for "heating and eating" raises questions about the nutritional impact of the relatively new technology. Based on the information available in the literature, nutrient content and retention of microwave-cooked or reheated foods is equal to or better than the same product prepared conventionally or held hot in a foodservice operation. Using recommended procedures for microwave cooking and reheating should result in products that are satisfying from both a sensory and nutritional standpoint.

Cooking↗
PubMed1985

Investigations into the relations between respiratory illness in children, gas cooking and nitrogen dioxide in the U.K.

In 1977 an association was reported between the prevalence of respiratory illness and use of gas for cooking at home in a national sample of six to 11 year olds living in England and Scotland (p less than .10). Other variables such as social class and number of cigarette smokers at home did not seem to explain the association. As the gas cooker is an unflued appliance emitting a variety of pollutants during gas combustion it was suggested that indoor air pollution might explain the finding. Nitrogen dioxide (NO2) was suspected so a series of studies was conducted to investigate the distribution of levels of NO2 in the home, the relative contribution of sources of NO2 to indoor exposure and the relation between respiratory illness in six to 11 year olds and levels of NO2 in the home. The gas cooker was found to be one of the main sources of NO2 in the home. Winter weekly averages in kitchens with gas cookers had a mean of 112.2 ppb (n = 428, range 5-317 ppb). Levels in electric cooking kitchens were significantly lower (n = 87, mean 18 ppb, range 6-188 ppb). Studies of health indicated a relation between respiratory illness and bedroom levels of NO2 over the range 4-169 ppb (p .10). Results for living room levels of NO2 suggested a similar but non-significant relationship (p greater than .10). No relation was found for kitchen levels of NO2. For schoolchildren any effect on health from indoor NO2 is likely to be weak. However other sections of the population such as infants and the elderly who may spend more time indoors and are particularly susceptible to respiratory illness need to be studied to assess fully the impact that NO2 may be having on health.

Child↗
PubMed1967

Control of Bancroftian filariasis by cooking salt medicated with diethylcarbamazine.

In small-scale pilot trials, filarial infection can usually be reduced to low levels by oral administration of diethylcarbamazine to all the persons concerned; but in mass campaigns it is often difficult to persuade large numbers of people to swallow the tablets. In order to overcome this difficulty the authors propose that the compound be incorporated into cooking salt, as has been done with chloroquine to control malaria. There are many reasons why this method of medication should be more effective against filariasis than it has often been against malaria.Laboratory trials showed that cooking the compound in food did not make it toxic for rats or diminish its antifilarial activity. A pilot trial was carried out at Recife, Brazil, in which 1000 adults received salt containing 0.4% diethylcarbamazine (corresponding to a daily intake of 100 mg/day) for 40 days, and then salt containing 0.1% compound for a year. This medication was simple to administer; it was quite acceptable to the subjects; it caused no untoward effects; and it removed almost all the microfilariae from the blood. Administration of medicated salt (0.3%) for 18 days to another group of 1300 adults was well tolerated and produced a considerable reduction of the microfilarial load; but this short period was insufficient to remove all the microfilariae.The authors recommend that this method of administering diethylcarbamazine to large numbers of people should be investigated further to see if it could be used for mass campaigns to control filariasis.

Adult↗
PubMed1978

Determination of streptomycin residues in eggs and stability of residues after cooking.

An assay procedure for streptomycin was developed, using a surfactant-pH 8 buffer extraction, heating at 85 degrees C to eliminate inhibition from lysozyme activity, and centrifuging to remove physical barriers to diffusion. Recoveries of streptomycin from supplemented eggs averaged 42% over the range of 0.33--2.05 microgram streptomycin/g egg. Eggs were supplemented at 3.0, 30.0, and 300 microgram streptomycin/g and subjected to various cooking procedures: frying, poaching, scrambling, and hard boiling. There was little or no loss of activity as a result of the various cooking procedures with the exception of one of the hard boiled varieties where there was a 40% loss only at the 3.0 microgram/g supplementation. Streptomycin residues were quite stable to normal egg preparation procedures.

Cooking↗