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At least 865 records · Page 48Linked to original sources
PubMed1996

Risk of Clostridium botulinum type E toxin production in blue crab meat packaged in four commercial-type containers.

The aim of this investigation was to determine if a risk of Clostridium botulinum growth and toxin production existed in four different packaged crabmeat products. Freshly picked blue crab meat was inoculated with 10(3) to 10(4) spores per g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070). The lump crabmeat was packaged in four different packaging containers: (i) 12-oz copolymer polyethylene cups currently used by most crab processors; (ii) 12-oz copolymer polyethylene cups with heat-shrink, tamper-evident low-density polypropylene seals; (iii) 8-oz copolymer polyethylene cups with easy-open aluminum ends: and (iv) 8-oz copolymer polypropylene cups with integral tamper-evident pull-tabs. The packages were stored at either 4 degrees C for 21 days or 10 degrees C for 15 days. Storage at 10 degrees C was used to simulate temperature abuse. The mouse bioassay was used to detect the presence of C. botulinum toxin. Psychotrophic and anaerobic populations were enumerated and were found to increase with time regardless of packaging type. No botulinum toxin was detected in any of the four packaging types stored at 4 degrees C or 10 degrees C throughout the entire storage period.

Animals↗
PubMed1996

Combined effects of packaging atmosphere and lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat 4 degrees C.

The effect of lactic acid on growth and survival of Listeria monocytogenes in crayfish tail meat stored under refrigeration and various gas environments was investigated. Frozen crayfish tail meat was thawed overnight, autoclaved, cooled, and inoculated with approximately 4 log colony-forming units (CFU) of a mixed-strain (Scott A and F5027) L. monocytogenes culture per gram of meat. Inoculated samples were blended with 0, 0.5, 1.0, 1.5, or 2.0% lactic acid and packaged under air, vacuum, or modified atmosphere (74.8% CO2, 10.4% O2, and 14.8% N2) and stored at 4 degrees C for 20 days. Results demonstrated that modified atmosphere packaging inhibited the growth of L. monocytogenes more than air and vacuum packaging at 0 and 1% lactic acid. Microbial counts declined steadily in crayfish tail meat treated with 2% lactic acid, with no differences among the packaging atmospheres. The lag phase was extended by 8 days in samples treated with 1% lactic acid and modified atmosphere compared to that in air or vacuum packaging. Overall, the combination of lactic acid and modified atmosphere had the greatest potential to prevent growth of L. monocytogeines.

Animals↗
PubMed2001

Influence of acetate and CO2 on the TMAO-reduction reaction by Shewanella baltica.

In this work, the TMAO-reduction by Shewanella baltica, one of the representative spoilage organisms in modified atmosphere packaged marine fish fillets, and the effect of acetate and CO2 on this reduction were studied in vitro. The growth of S. baltica and the corresponding evolution of some compounds (acetate, lactate, pyruvate, glucose and trimethylamine (TMA)) were followed during storage at 4 degrees C in two types of broths. The first medium was a defined medium (pH = 6.8) to which lactate or pyruvate was added as hydrogen donor. Pyruvate showed to be more efficient as H-donor for S. baltica than lactate, as growth was much faster when equimolar amounts of pyruvate instead of lactate were present. Although the growth of S. baltica, when pyruvate is used as H-donor and no acetate is added, was not much inhibited by the CO2-atmosphere, CO2 had a pronounced effect on the studied reactions as it partly inhibited the reduction of pyruvate to acetate. The effect of acetate on this reaction was, on the other hand, not significant. To simulate the reactions occurring in situ, a buffered fish extract (pH = 6.8) was used. In spite of the neutral pH, the growth of S. baltica in this medium was highly inhibited by relatively small concentrations of acetate (< 0.3%). When 0.1% of acetate was added to the fish extract, less acetate was formed and lactate was more slowly consumed in comparison to the experiments without the addition of acetate. The consumption of lactate and the production of acetate were almost completely inhibited when the fish extract contained 0.25% of acetate. Apparently, the addition of acetate inhibited the use of lactate as H-donor. After extended storage times (17 days at 4 degrees C) TMA production started. Most probably, alternative H-donors were used by S. baltica, from which the pathway seems to be less energy efficient. This can be deduced from the exceptional growth inhibition of S. baltica by small amounts of acetate. However, when practical storage times for fish (e.g. 6 days at 4 degrees C after packaging) are considered, growth and TMAO-reduction by S. baltica was completely inhibited during this period by 0.25% of acetate.

Acetates↗
PubMedDate not supplied

Migration of mineral hydrocarbons into foods. 4. Waxed paper for packaging dry goods including bread, confectionery and for domestic use including microwave cooking.

Retail samples of dry goods (bread, biscuits and breakfast cereals) packaged in waxed paper were examined for the presence of mineral hydrocarbon wax. Bread loaves contained up to 50 mg/kg of the wax (associated with the outer surfaces) and crackers up to 185 mg/kg. Mineral oil was found in bread samples, at up to 550 mg/kg and was dispersed throughout indicating its use in food processing machinery as the likely source. Retail confectionery products wrapped in waxed paper (containing 12-44% w/w) gave rise to levels of 12-1300 mg/kg mineral hydrocarbon in the individually wrapped sweets. Migration into boiled sweets was lowest at 10-130 mg/kg, whilst soft chews and toffee products contained 110-1300 mg/kg. The distribution of wax hydrocarbons (principally n-alkanes) in the confectionery coincided exactly with that for the paper wrapping, with a range of C23 to C33 (95% material) centred around C26. This indicated that the transfer to the food occurred largely by adhesion rather than by diffusion since the latter would be expected to favour preferential migration of the low molecular weight components. In simulated home-use experiments with waxed bags sold in the United States for domestic use, migration into sandwiches and cake amounted to 40 mg/kg (1% transfer of wax). Use of these waxed bags in the microwave oven (as recommended) gave rise to contamination of foods from 210 to 1650 mg/kg (up to 60% transfer of wax).

Bread↗
PubMedDate not supplied

Chinese-style barbecued meats: a public health challenge.

The custom of displaying Chinese-style barbecued meats at room temperature has been a controversial food safety issue in North America. This article is intended to facilitate development of a risk-based food safety policy for this unique food by providing a brief overview of the recent study findings and Canadian disease surveillance data. Despite the lack of temperature control after cooking, Chinese barbecued meats were rarely implicated in foodborne incidents in Canada between 1975 and 1993. This might be due to the food's ability to delay pathogen growth during the first 5 hours immediately after cooking, and the conventional trade practices of separating the retail area from the main kitchen (i.e., reducing risk of cross-contamination). However, recent studies also pointed out the high potential for cross-contamination during the retail stage (i.e., chopping and packaging the food) as a result of lack of proper hand-washing and equipment sanitation. A risk-based food safety policy is proposed.

Asian People↗
PubMed2002

Sensorial and chemical quality of gamma-irradiated fresh-cut iceberg lettuce in modified atmosphere packages.

A study was conducted to investigate the effects of various doses of irradiation on the quality of fresh-cut iceberg lettuce and to determine a suitable maximum dose. Fresh-cut iceberg lettuce packaged in film bags was exposed to 0, 1, 2, 3, and 4 kGy of gamma radiation and stored at 3 degrees C for 14 days. CO2 levels were higher and O2 levels were lower in packages containing irradiated lettuce than in those containing nonirradiated lettuce for most of the storage period. Comparison with nonirradiated lettuce indicated that total ascorbic acid (ascorbic acid plus dehydroascorbic acid) content and firmness were not significantly influenced by irradiation at 1 or 2 kGy. The overall visual appearance was best for lettuce irradiated at 1 or 2 kGy. This improved quality may be related to the high CO2 and low O2 levels observed for the irradiated samples. Electrolyte leakage for lettuce increased with higher radiation doses and was correlated (R2 = 0.99) with a soggy appearance. The leakage for lettuce irradiated at > or = 2 kGy was significantly more extensive than that for nonirradiated lettuce. The irradiation of fresh-cut lettuce in modified atmosphere packages at doses of 1 kGy and perhaps 2 kGy for safety enhancement and quality improvement is feasible.

Ascorbic Acid↗
PubMed2004

Commercial portion-controlled foods in research studies: how accurate are label weights?

OBJECTIVE: The purpose of this study was to evaluate the reliability of label weights as surrogates for actual weights in commercial portion-controlled foods used in a research setting. DESIGN: Actual weights of replicate samples of 82 portion-controlled food items and 17 discrete units of food from larger packaging were determined over time. Comparison was made to the package label weights for the portion-controlled food items and the per-serving weights for the discrete units. SETTING: The study was conducted at the US Department of Agriculture's Beltsville Human Nutrition Research Center's Human Study Facility, which houses a metabolic kitchen and human nutrition research facility. MAIN OUTCOME MEASURES: The primary outcome measures were the actual and label weights of 99 food items consumed by human volunteers during controlled feeding studies. Statistical analyses performed The difference between label and actual weights was tested by the paired t test for those data that complied with the assumptions of normality. The Wilcoxon signed rank test was used for the remainder of the data. Compliance with federal guidelines for packaged weights was also assessed. RESULTS: There was no statistical difference between actual and label weights for only 37 food items. The actual weights of 15 portion-controlled food items were 1% or more less than label weights, making them potentially out of compliance with federal guidelines. CONCLUSIONS: With advance planning and continuous monitoring, well-controlled feeding studies could incorporate portion-controlled food items and discrete units, especially beverages and confectionery products. Dietetics professionals should encourage individuals with diabetes and others on strict dietary regimens to check actual weights of portion-controlled products carefully against package weights.

Food Analysis↗
PubMed1998

Survival of heat-shocked Yersinia enterocolitica after irradiation in ground pork.

Earlier studies conducted in our laboratory showed that heat-shocked Yersinia enterocolitica (45 degrees C for 60 min) are more resistant to a subsequent beat treatment of 55 or 60 degrees C in ground pork than cells not previously heat-shocked. The increased thermotolerance was partly attributed to the production of stress proteins. The present study was performed to determine if the stress proteins produced by heating could also afford protection to the cells to irradiation. As part of the study, the effect of air versus vacuum packaging on survival of Yersinia to irradiation was also examined. Irradiating the inoculated pork at 1.0 kGy was sufficient to completely eliminate this pathogen. The irradiation D value for both heat-shocked and non-heat-shocked cells was statistically the same (0.15 kGy). Neither heat-shocking Yersinia nor packaging under vacuum resulted in increased resistance of this organism to irradiation. In addition, no effect was seen in virulence of the cells after these treatments, when compared with controls.

Animals↗
PubMed2004

Increasing the portion size of a packaged snack increases energy intake in men and women.

The objective of this study was to determine how the portion size of a packaged snack affects energy intake of the snack and of the subsequent meal. On five separate days, 60 subjects (34 women and 26 men) ate an afternoon snack and dinner in individual cubicles. For each snack, subjects were served one of five packages of potato chips (28, 42, 85, 128, or 170 g), which they consumed ad libitum directly from the unlabelled, opaque package. Subjects returned to the lab three hours later for a standard dinner, which was also consumed ad libitum. Results showed that snack intake increased significantly as the package size increased for both males and females (p < 0.001). The combined energy intake from snack and dinner also increased as the package size increased. On average, when served the largest snack package compared to the smallest, subjects consumed an additional 596 kJ (143 kcal) at snack and dinner combined. Results from this study demonstrate that short-term energy intake increases with increasing package size of a snack. These data suggest that the availability of large packages of energy-dense snacks may be one of the environmental influences associated with excess energy intake.

Adult↗
PubMedDate not supplied

Absence of high-level vancomycin resistance in enterococci isolated from meat-processing facilities.

Enterococci isolated from packaging areas of meat-processing facilities that produce ready-to-eat meat products were examined for high-level vancomycin resistance. A total of 406 enterococci isolates from the plants' packaging areas were examined for vancomycin resistance. High-level vancomycin resistance was not demonstrated in any enterococci isolated from 12 meat-processing plants.

Anti-Bacterial Agents↗
PubMed2002

The effect of modified atmospheres and packaging on patulin production in apples.

This study was undertaken to determine the effectiveness of modified atmospheres and packaging materials on the growth of Penicillium expansum and patulin production in apples. Granny Smith apples were surface sterilized with 76% ethanol and inoculated with 0.1 ml of a 1.1 x 10(7) spore/ml P. expansum spore suspension. The apples were packaged either in polyethylene (PE) or polypropylene (PP) and treated with three different gas combinations, viz., 58% CO2/42% N2, 48% CO2/52% N2, and 88% CO2/12% N2, and were then incubated for 14 days at 25 degrees C. Fungal growth was monitored every 2 to 4 days by measuring radial growth from the point of inoculation. After the 14th day, apples were pulped, and patulin was extracted, purified, and quantified by high-performance liquid chromatography. PP did not inhibit fungal growth in any of the atmospheres tested, and it only inhibited patulin production in atmospheric gas and 58% CO2/42% N2. PE was very effective and inhibited fungal growth by four- or fivefold, depending on the modified atmosphere. Patulin production in PE-packaged apples was almost completely inhibited by all three gas combinations. Gas chromatographic analysis of the PE-packaged samples before and after the incubation period showed that CO2 levels dropped and N2 levels increased for all of the atmospheres tested. Our studies showed conclusively that PE is an excellent packaging material for the storage of apples since it inhibited the growth of P. expansum, thereby allowing <3.2 microg/ml of patulin to be produced, regardless of gaseous environment.

Carbon Dioxide↗
PubMed2002

Development of a headspace solid-phase microextraction-gas chromatography-mass spectrometry method for the identification of odour-causing volatile compounds in packaging materials.

A method for the identification of volatile organic compounds in packaging materials is presented in this study. These compounds are formed by thermooxidative degradation during the extrusion coating process in the manufacture of packaging. Headspace solid-phase microextraction (HS-SPME) was used as sample preparation technique prior to the determination of the volatile organic compounds by gas chromatography-mass spectrometry (GC-MS). The effects of extraction variables, such as the type of fibre, the incubation temperature, the pre-incubation time, the size of the vial and the extraction time on the amounts of the extracted volatile compounds were studied. The optimal conditions were found to be: carboxen-polydimethylsiloxane 75 microm fibre, 5 min of pre-incubation time, 100 degrees C of incubation temperature, 20-ml vial, and 15 min of extraction time. The chromatograms obtained by HS-SPME and static headspace extraction were compared in order to show that the HS-SPME method surpasses the static headspace method in terms of sensitivity. Twenty-five compounds were identified including carbonyl compounds (such as 3-methyl-butanal, 3-heptanone or octanal), carboxylic acids (such as pentanoic acid or hexanoic acid) known as odour causing compounds and hydrocarbons (such as decane, undecane or dodecane). Finally, the method was applied to different packaging samples (one odour-unacceptable, two odour-acceptable, and three odourless samples) and to the raw materials in order to find out the odour-responsible volatile organic compounds and their source.

Food Packaging↗
PubMed2006

Rapid high-throughput assessment of aerobic bacteria in complex samples by fluorescence-based oxygen respirometry.

A simple method has been developed for the analysis of aerobic bacteria in complex samples such as broth and food homogenates. It employs commercial phosphorescent oxygen-sensitive probes to monitor oxygen consumption of samples containing bacteria using standard microtiter plates and fluorescence plate readers. As bacteria grow in aqueous medium, at certain points they begin to deplete dissolved oxygen, which is seen as an increase in probe fluorescence above baseline signal. The time required to reach threshold signal is used to either enumerate bacteria based on a predetermined calibration or to assess the effects of various effectors on the growth of test bacteria by comparison with an untreated control. This method allows for the sensitive (down to a single cell), rapid (0.5 to 12 h) enumeration of aerobic bacteria without the need to conduct lengthy (48 to 72 h) and tedious colony counts on agar plates. It also allows for screening a wide range of chemical and environmental samples for their toxicity. These assays have been validated with different bacteria, including Escherichia coli, Micrococcus luteus, and Pseudomonas fluorescens, with the enumeration of total viable counts in broth and industrial food samples (packaged ham, chicken, and mince meat), and comparison with established agar plating and optical-density-at-600-nm assays has been given.

Bacteria, Aerobic↗
PubMed2001

Egg marketing in national supermarkets: products, packaging, and prices--part 3.

As part of a national retail egg quality study, the variety of shell eggs and egg products offered for sale, type of packaging, and price relationships were compared in five major metropolitan regions. A total of 81 stores in 28 cities were sampled in California (CA), Illinois (IL), North Carolina (NC), Texas (TX), and New England (NE). Data were recorded for the variety of brands, sizes, white or brown shell eggs, specialty eggs, liquid or frozen eggs, carton sizes, package labeling and coding, and price relationships of shell eggs, liquid, and frozen egg products displayed for sale. The total variety of shell eggs displayed per store was the greatest for CA and NE stores. Stores in CA and TX offered more (P < 0.05) variety of white shell eggs than did stores in the other states, whereas stores in NE displayed the greatest variety (P < 0.05) of brown shell eggs. The average number of liquid and frozen egg products was highest (P < 0.05) for NC stores. Packaging type, USDA labeling, and carton coding differed somewhat among states. The price per one dozen cartons of all white shell egg sizes was highest (P < 0.05) in CA stores, and the average liquid plus frozen egg product prices were higher in CA and NE stores compared to the other states. However, the ratio of liquid and frozen product prices to all large shell egg prices was among the lowest for CA and NC stores. These data indicate that product selection, packaging, and consumer prices for shell eggs and egg products varied considerably across five separate regions of the country.

Animals↗
PubMed1998

A survey of the microbial population and ethanol content of bagged salad.

Five nationally and regionally distributed brands of ready-to-eat salads in sealed bags were sampled from major supermarket chains. At time of purchase, product temperature was 4 to 7 degrees C; the mean mesophilic microbial population was 1.0 x 10(7) CFU/g; the yeast population was 210 CFU/g; the mean headspace O2 and CO2 concentrations were 1.2 and 12%, respectively; and the ethanol content was 700 ppm. For samples analyzed on the expiration date (14 to 16 days after packaging) the mean mesophilic microbial population was 6 x 10(7) CFU/g; ethanol content was 1,500 ppm; and the headspace gas had not markedly changed from time of purchase.

Bacteria↗
PubMed1995

[A method for determining global migration into model fluids from plastic packaging materials, in accordance with recommendations of the EWG commission].

Samples of polypropylene, polyethylene, polystyrene foils, softened polyvinyl chloride foils and laminates, in which polyethylene or EVA copolymer or SULRYN ionomer formed the inner layer were subjected to tests for determination of the global migration to aqueous fluids using model methods: chamber test, bag test, immersion test and lining test. The tested materials comprised 37 samples of packaging materials. The tested samples were not exceeding the range of permitted global migration into aqueous model fluids as recommended by the EEC directives. The obtained results fell significantly below the accepted limit of 10 mg/dm2.

Food Contamination↗
PubMed2005

Environmental and lifestyle influences on obesity.

Obesity is an end result of the intricate interactions of biology, behavior, and environment. Recent hypotheses in the scientific community suggest the current obesity epidemic is being driven largely by environmental factors (e.g., high energy/high fat foods, fast food consumption, television watching, "super-sized" portions, etc.) rather than biological ones. Individuals are bombarded with images and offers of high fat, high calorie, highly palatable, convenient, and inexpensive foods. These foods are packaged in portion sizes that far exceed federal recommendations. Furthermore, the physical demands of our society have changed resulting in an imbalance in energy intake and expenditure. Today's stressful lifestyles compound the effects of environmental factors by impairing weight loss efforts and by promoting fat storage. Combating the obesity epidemic demands environmental and social policy changes, particularly in the areas of portion size, availability of healthful foods, and promotion of physical activity.

Diet↗
PubMed2005

Determination of triclosan in foodstuffs.

A reverse-phase high-performance liquid chromatographic (RP-HPLC) method coupled with an ultraviolet detector was developed to determine triclosan which had migrated into foodstuffs from packaging materials. The method includes extraction with hexane, followed by evaporation to dryness and residue re-dissolution in ACN 90%. Chromatographic separation was performed with a Kromasil 100 C18 column (15 cm x 0.4 cm ID, 5 microm particle size) at 30 degrees C and using ACN and water as mobile phases. Regarding recoveries, good results (higher than 83% and lower than 112%) were obtained for the three representative food matrixes selected (orange juice, chicken breast meat, and Gouda cheese).

Animals↗