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At least 811 records · Page 45Linked to original sources
PubMed2003

Effect of specific wavelengths on light-induced quality changes in Havarti cheese.

The effects of exposure of slices of Havarti cheeses to monochromatic light of wavelengths 366 nm, 405 nm, and 436 nm, respectively, were studied by tristimulus colorimetry, solid-phase microextraction gas chromatographic analysis of volatiles, and open-end fluorescence spectroscopy. Having determined the photon fluxes of the three wavelengths by ferrioxalate actinometry, it was possible to quantify the effects of light exposure in an absolute manner. For all analyses, the most severe effects were caused by visible light, leading to colour bleaching, change in hue, riboflavin degradation, and formation of the secondary oxidation products hexanal, 1-pentanol, and 1-hexanol. Apparent quantum yields for formation of hexanal and 1-pentanol were found to be insignificantly different for 405 nm and 436 nm exposures, having values of (3-5) x 10(-5) mol x einstein(-1) and (9-13) x 10(-5) mol x einstein(-1), respectively. These compounds were not formed when exposed to 366 nm light. In contrast, 1-hexanol was formed when exposing cheese to all three wavelengths, resulting in apparent quantum yields of (2-6) x 10(-5) mol x einstein(-1). The results obtained are discussed in relation to the interplay between inherent product colorants, light sources, and transmission characteristics of the packaging materials.

Aldehydes↗
PubMed1992

Effects of packaging, equipment, and storage time on energy used for reheating beef stew.

Energy used to reheat 3 kg of a standard beef stew to 74 degrees C was measured to determine (a) the benefits of a retort pouch packaging processing system that keeps food microbially safe at room temperature compared with a system that packages food in a plastic bag that requires refrigerated storage; (b) the most economical form for reheating (in bulk in bags, in bulk out of bags, or in portions); (c) the most economical equipment for reheating (convection oven, infrared oven, microwave oven, compartment steamer, or steam-jacketed kettle); and (d) the influence of storage time (7, 28, or 85 days). Energy used for reheating the retort product was 18,883.7 British thermal units (BTU) compared with 31,035.6 BTU for the plastic bag product. Reheating in portions used 6,857 BTU; reheating in bulk out of bag used 23,419 BTU; and reheating in bulk in bag used 64,247 BTU. The order of least to greatest energy use for equipment was microwave oven, 324 BTU; infrared oven, 5,406 BTU; convection oven, 11,399 BTU; steam-jacketed kettle, 30,713 BTU; and steamer, 51,412 BTU. Storage time in the plastic bag significantly (P less than .05) affected initial product temperature and the energy required for reheating; this was not true for the retort product. Our findings indicate that microwave heating, heating in portions rather than in larger quantities, refrigerated storage of 7 days instead of 28 days, and use of retort pouch products achieve the least energy cost in reheating a product such as beef stew.

Cooking↗
PubMed1990

Tartrazine sensitivity.

Tartrazine (FD & C Yellow No. 5) is an approved azo dye present in many drugs and food products. During the 1970s, many cases of tartrazine sensitivity were reported. This led to new regulations that required the listing of azo dyes on package inserts of drugs and on packages of food products. Tartrazine sensitivity is most frequently manifested by urticaria and asthma. Although azo dyes have been implicated in accentuating hyperkinetic syndromes, tartrazine is not considered an offender. Vasculitis, purpura and contact dermatitis infrequently occur as manifestations of tartrazine sensitivity. Cross-sensitivity in aspirin-sensitive and NSAID-sensitive patients may also occur. The mechanism of sensitivity is obscure and has been called pseudoallergic. Management consists mainly of avoidance of drugs and food products that contain tartrazine.

Drug Hypersensitivity↗
PubMed2001

Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage.

The objective of this study was to determine the effect of electron-beam irradiation on the oxidation of cholesterol in raw and cooked chicken meats with different packaging and storage times. Patties were prepared with skinless chicken breasts and legs. Half of the patties were used for raw meat study and the other half for cooked meat work. For cooked samples, patties were cooked in an electric oven to an internal temperature of 70 C. Raw and cooked meat patties were either aerobically or vacuum-packaged before irradiation. Irradiated patties were stored at 4 C up to 2 wk, and the amounts of cholesterol oxides in the patties were analyzed at 0, 7, and 14 d of storage. In raw chicken meat with vacuum packaging, 7beta-hydroxycholesterol and beta-epoxide were the only two cholesterol oxides present in significant amounts. In raw chicken meat with aerobic packaging, 7alpha-hydroxycholesterol and 7-keiocholesterol, which were not detected in vacuum-packaged raw chicken meat, were found. 7beta-Hydroxycholesterol in raw chicken meat was increased by irradiation and storage time, regardless of packaging. The kinds of cholesterol oxides found in cooked meat were basically the same as those found in raw chicken, but the levels in cooked meats at all storage time were higher than those of the raw meats. With vacuum packaging, irradiation had no consistent effect on the amount of beta-epoxide, 7alpha-hydroxycholesterol, or 7-ketocholesterol, but storage significantly influenced the amount of 7-ketocholesterol, 7beta-hydroxycholesterol, and total cholesterol oxides in cooked chicken meat. With aerobic packaging, irradiation significantly increased the formation of 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, and 7-ketocholesterol in cooked meat stored for 0 and 7 d. After 14 d of storage, however, irradiation had minor effects on the formation of cholesterol oxides in aerobically packaged cooked chicken.

Animals↗
PubMed1999

Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk.

The growth of psychrotrophic microorganisms is an important factor in the deterioration of refrigerated pasteurized milk. Dissolved CO2 inhibits certain spoilage microorganisms in foods provided that the packaging offers a sufficient barrier to CO2 evolution. The objectives of this work were, first, to estimate the sensory threshold for dissolved CO2 in 2% milk and, second, to determine the relationship between microbial growth and package barrier properties for pasteurized milk to which CO2 had been added at concentrations near the flavor threshold. The sensory threshold, as determined by a trained panel, for CO2 in 2% pasteurized milk was > 2.8 mM and < 9.1 mM. Pasteurized milk was inoculated with a cocktail of spoilage microorganisms, packaged in different barrier film pouches, and stored at 6.1 degrees C for up to 28 d. The addition of CO2 at concentrations of 8.7 and 21.5 mM increased the time needed to reach 10(6) cfu/ml from 6.4 d (no CO2) to 8.0 and 10.9 d, respectively, in low barrier pouches. In high barrier pouches, the time needed to reach 10(6) cfu/ml was increased to 9.7 and 13.4 d, respectively, at CO2 concentrations of 8.7 and 21.5 mM. This increase represents an increase in shelf-life of approximately 25 to 200%. Microbial counts had longer lag times and lower growth rates and took longer to reach stationary growth as the concentration of CO2 increased in all films than did the control milk. The control milk curdled in less than 17 d, but the test milk in the high barrier packaging had not curdled at 28 d. These data suggest that the shelf-life of pasteurized refrigerated milk could be extended by at least 25 to 200% at CO2 concentrations near the sensory threshold. The major variables in shelf-life are the amount of added CO2 and the barrier properties of the package.

Animals↗
PubMed1999

Effect of irradiation, packaging, and postirradiation cooking on the thiamin content of chicken meat.

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5 degrees C was between 13 and 24 microg per 100-g product lower than in samples stored and/or ionized at -18 degrees C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5 degrees C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 microg of thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 +/- 4.9 degrees C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

Animals↗
PubMed1999

Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests.

The observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged unprocessed, raw pickled and cold-smoked rainbow trout stored at slightly abusive temperatures were compared to predictions generated by two currently available predictive microbiological programs, Food MicroModel and Pathogen Modelling Program. In unprocessed fish there was only a 2 log increase in type E cell count at the time the toxicity first occurred after 2 weeks storage at 8 degrees C. Neither growth or toxin production was observed in raw pickled fish with a NaCl concentration of 6.7% (w/v) during 6 weeks storage at 6 degrees C. In cold-smoked fish with a NaCl level of 3.2% (w/v) toxic samples were detected after 3 and 4 weeks storage at 8 degrees C and 4 degrees C, respectively, without any increase in type E count. Both models were hampered by limitations to controlling environmental factors set by the programs which also had an adverse effect on the reliability of predictions. Most predictions generated by the models were inconsistent with the results observed in the challenge studies. In certain situations, the models seemed to be 'fail-safe', in that, the growth rate predicted from the model was faster or a predicted time to toxicity shorter than that which actually occurred in the food. In other situations, the predictions showed the product to be safe when it was not. The results demonstrate the need for further development and rigorous validation of the models before they are accepted for wider use by inspecting officials and the food industry.

Animals↗
PubMedDate not supplied

Polycyclic aromatic compounds: extraction and determination in food.

Polycyclic aromatic hydrocarbons (PAHs) and polycyclic aromatic compounds (PACs) in general, comprise the largest class of known environmental carcinogens. Reports of some studies of total diet in a number of developed countries indicate that food constitutes an important source of exposure of man to PACs, although other authors have shown the need to develop accurate data, in order that the overall public health hazard may be effectively evaluated and controlled. In this context, this review aims to give an overview of methods used to determine the PAC content of foodstuffs. At first, the nature, classification and derived compounds of PAHs are considered. Likewise, the occurrence of PAHs in processed and in non-processed foods is shown. The main causes are environmental contamination and the utilization of procedures which give rise to the presence of PACs during the processing, preservation, and packaging of foods. Octanol: water partition coefficients of PACs and their relationships with some properties, such as aqueous solubility and bioaccumulation, are considered. The solubility of complex mixtures of PACs in several organic solvents and the different methods for extraction and isolation of the PAC-fraction from foodstuffs are reviewed. The methodologies used for the separation, identification and quantitative determination also are briefly considered.

Chromatography↗
PubMedDate not supplied

Overview of the Hungarian packaging industry.

A brief overview of the structure of the Hungarian packaging market is presented as well as recent trends in packaging development. The activities of several industrial organizations in the Hungarian packaging material industry (CSAOSZ/HAPEC) are reviewed, together with their suggestions for responsible solutions to the packaging waste problem. The eventual agreement regarding the handling of packaging waste between the industrial associations and the Ministry for Environmental Protection is outlined.

Financial Support↗
PubMed2003

Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.

The effects of double packaging on lipid oxidation, color, and volatile production were determined to establish a modified packaging method to improve quality changes in irradiated raw turkey meat. Sliced raw turkey breast and thigh meats were aerobically, vacuum- or double (vacuum and aerobic)-packaged, electron beam irradiated at 2.5 kGy, and then stored under refrigerated temperature. For the double-packaged samples, the outer vacuum bags were removed after 5, 7, or 9 d of refrigerated storage. 2-Thiobarbituric acid-reactive substances (TBARS) values, volatile compounds, and color values of the samples were determined after 10 d of storage. Irradiation and aerobic packaging promoted production of aldehydes (propanal and hexanal) related to lipid oxidation in turkey breast and thigh meats. Vacuum-packaged irradiated samples retained S-volatile compounds (methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), mainly responsible for the irradiation off-odor, during storage. Exposure of double-packaged irradiated turkey meats to aerobic conditions by removing outer vacuum bags a few days before the test was effective in controlling both lipid oxidation-dependent (aldehydes) and radiolytic off-odor (S-compounds) volatiles. The a* values of raw turkey breast and thigh meats increased by irradiation regardless of packaging conditions. The a* value of double-packaged meats was lower than that of the vacuum-packaged meats but was not significant. Thus, the use of double-packaging alone was not enough to reduce the pink color of irradiated raw turkey meat. When lipid oxidation and irradiation off-odor should be minimized without any additional additives, however, double packaging is an excellent method to be used for turkey meats.

Animals↗
PubMed2004

Thickness and compositional effects on surface heating rate of bologna during in-package pasteurization.

The surface heating rate (gamma) and final surface temperature (alpha) during in-package pasteurization were determined for different thickness levels of 2 types of bologna having different (13 and 18%) fat contents. Three thicknesses (4, 12, and 20 mm), corresponding to 1, 3, and 5 slices of bologna, were vacuum-packaged separately in a clear polymer pouch after placing a thermocouple on the surface. Refrigerated samples were immersed in a water bath set to 1 of 4 predetermined temperatures (60, 70, 80, and 90 degrees C), and time and temperature data were recorded for 10 min. Surface heating rate was fastest in the thinnest (4 mm) and slowest in the thickest (20 mm) samples for all 4 temperatures. Surface heating rate was slower in bologna with the higher fat content compared with the lower fat bologna. Final surface temperature attained after 3 min was lower with increased thickness levels for all temperatures. Thus, meat sample thickness and fat content significantly affect surface heating rate and final surface temperature during in-package pasteurization of bologna.

Animals↗
PubMed2005

Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.

Gas-flushed packaging is commonly used for cheese shreds and cubes to prevent aggregation and loss of individual identity. Appearance of a white haze on cubed cheese is unappealing to consumers, who may refrain from buying, resulting in lost revenue to manufacturers. The objective of this study was to determine whether gas flushing of Cheddar cheese contributes to the occurrence of calcium lactate crystals (CLC). Cheddar cheese was manufactured using standard methods, with addition of starter culture, annatto, and chymosin. Two different cheese milk compositions were used: standard (lactose:protein = 1.47, protein:fat = 0.90, lactose = 4.8%) and ultrafiltered (UF; lactose:protein = 1.23, protein:fat = 0.84, lactose = 4.8%), with or without adjunct Lactobacillus curvatus. Curds were milled when whey reached 0.45% titratable acidity, and pressed for 16 h. After aging at 7.2 degrees C for 6 mo, cheeses were cubed (1 x 1 x 4 cm) and either vacuum-packaged or gas-flushed with carbon dioxide, nitrogen, or a 50:50 mixture of carbon dioxide and nitrogen, then aged for an additional 3 mo. Heavy crystals were observed on surfaces of all cubed cheeses that were gas-flushed, but not on cheeses that were vacuum-packaged. Cheeses without Lb. curvatus exhibited L(+)-CLC on surfaces, whereas cheeses with Lb. curvatus exhibited racemic mixtures of L(+)/D(-)-CLC throughout the cheese matrices. The results show that gas flushing (regardless of gas composition), milk composition, and presence of nonstarter lactic acid bacteria, can contribute to the development of CLC on cheese surfaces. These findings stress the importance of packaging to cheese quality.

Animals↗
PubMed2002

Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products.

The growth of Staphylococcus aureus in commercially available vacuum-packaged cooked ham, turkey breast meat, and chicken breast meat stored at 2.3, 6.5, 10, 13.5, and 17.7 degrees C was studied. Growth rates observed in these food products were compared with those predicted on the basis of various growth models found in the literature and with those generated by the Pathogen Modeling Program and the Food MicroModel software using graphical and mathematical analysis for performance evaluation. In general, the models studied overestimated the growth of S. aureus. The Dengremont and Membré model most closely matched the observed behavior of S. aureus in ham and chicken breast meat, with bias factors of 1.56 and 1.09, respectively. The Eifert et al. model accurately described the growth of S. aureus in turkey breast meat, with a bias factor of 1.51. The remaining models provided safe predictions of the growth rate of S. aureus, but with poor accuracy. Predictive microbiology models have an immediate practical application in improving microbial food safety and quality and are very useful decision support tools, but they should not be used as the sole determinant of product safety.

Animals↗
PubMedDate not supplied

Probiotic use in children.

Interest in nutritional supplements and functional foods has risen significantly in recent years. Many of the products that are marketed to consumers tout the benefits of probiotics for general good health and for a wide variety of conditions and situations. Although most of these products have been used safely for years, careful analysis of scientific research should be conducted before routinely recommending these products, especially for children. A basic understanding of intestinal flora, properties of probiotics, and clinical research findings is necessary for clinicians to delineate the role of probiotic agents in the pediatric population.

Child↗
PubMedDate not supplied

Impact of recycling and environmental legislation.

Social and political pressures are stimulating a rapid growth in environmental legislation and the framework of national and European directives is reviewed. The pressure for recycling and the incorporation of recycled material is at risk of conflict with safety for food contact packaging. Various recycling opportunities are reviewed, concluding that recycling must be directed only to where there is an environmental benefit; also that re-use must not jeopardize food safety. For direct food contact with foodstuffs, chemical recycling is the only confident way of ensuring product purity. Containment of recycled material behind a barrier layer leaves the question of barrier performance to undefined contaminants.

Conservation of Natural Resources↗
PubMed1999

The effectiveness of triclosan-incorporated plastic against bacteria on beef surfaces.

Triclosan is a nonionic, broad-spectrum, antimicrobial agent that has been incorporated into a variety of personal hygiene products, including hand soaps, deodorants, shower gels, mouthwashes, and toothpastes. In this study, plastic containing 1,500 ppm of triclosan was evaluated in plate overlay assays and meat experiments as a means of reducing populations of bacteria. Plate overlay assays indicated that the triclosan-incorporated plastic (TIP) inhibited the following organisms: Brochothrix thermosphacta ATCC 11509, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 12598, Bacillus subtilis ATCC 6051, Shigella flexneri ATCC 12022, Escherichia coli ATCC 25922, and several strains of E. coli O157:H7. In meat experiment 1, irradiated, lean beef surfaces inoculated with B. thermosphacta, Salmonella Typhimurium, E. coli O157:H7, or B. subtilis were covered with TIP, vacuum packaged, and stored for 24 h at 4 degrees C. Of the organisms tested, only populations of B. thermosphacta were slightly reduced. In meat experiment 2, prerigor beef surfaces were inoculated with E. coli O157: H7, Salmonella Typhimurium, or B. thermosphacta incubated at 4 degrees C for 24 h, wrapped in TIP or control plastic, vacuum packaged, and stored at 4 degrees C for up to 14 days. There was a slight reduction in the population of the organisms after initial application with TIP. However, bacterial populations following long-term, refrigerated (4 degrees C), vacuum-packaged storage up to 14 days were not statistically (P< or =0.05) or numerically different than controls. In meat experiment 3, even TIP-wrapped, vacuum-packaged beef samples that were temperature abused at 12 degrees C did not exhibit significant (P< or =0.05) or sustainable reductions after 14 days of 4 degrees C storage. Another study indicated that populations of E. coli O157:H7 or B. thermosphacta added directly to TIP were not affected after 2 h of refrigerated storage or that the antimicrobial activity could be extracted from the plastic. Additional experiments suggest that presence of fatty acids or adipose may diminish the antimicrobial activity of TIP on meat surfaces. This study demonstrates that while antimicrobial activity is detected against bacterial cultures in antimicrobial plate assays, plastic containing 1,500 ppm of triclosan does not effectively reduce bacterial populations on refrigerated, vacuum-packaged meat surfaces.

Animals↗
PubMedDate not supplied

Soy intervention in adolescent girls: design and implementation.

The purpose of this study was to explore the feasibility of implementing a soy intervention in female adolescents. Twenty girls, ages 8 to 14, were recruited to consume 1 daily serving of soymilk or soy nuts. They also provided 9 weekly urine samples over a 2-month period. Information about the study foods and procedures was collected through post-study questionnaires. Adherence to the intervention was successful using strategies that addressed both girls' and mothers' needs. The use of conveniently packaged soy foods, activities to maintain motivation, and frequent contact maintained participation. Future studies should also consider the maturity and sense of responsibility of participants to achieve compliance.

Adolescent↗