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Characterization of respiratory exposures at a microwave popcorn plant with cases of bronchiolitis obliterans.

Eight former workers from a microwave popcorn packaging plant were reported to have severe obstructive lung disease consistent with bronchiolitis obliterans. Investigations into respiratory exposures at this plant were done during August through November of 2000. Samples were collected to assess airborne particulate concentrations, particle size distributions, endotoxins, oxides of nitrogen, organic gases and vapors, and other analytes. Bulk corn and flavoring components were also analyzed for endotoxins and culturable bacteria and fungi. Workers in the microwave production areas of the plant were exposed to particulates and a range of organic vapors from flavorings. The particles were comprised largely of salt and oil/grease particles. Respirable dust concentrations (area plus personal) in the microwave mixer job category, the highest job exposure category in the plant, ranged from 0.13 milligrams per cubic meter of air (mg/m3) to a high of 0.77 mg/m3. Endotoxin concentrations were below 60 endotoxin units per cubic meter of air (EU/m3). Qualitative sampling for volatile organic compounds (VOCs) in the air detected over 100 different VOCs in the microwave area. The predominant compounds identified in the microwave mixing room included the ketones diacetyl, methyl ethyl ketone, acetoin, and 2-nonanone, and acetic acid. Diacetyl, the predominant ketone in the plant, was present in concentrations ranging from below detectable limits to 98 parts per million parts air by volume (ppm), with a mean of 8.1 ppm (standard deviation 18.5 ppm). The average ketone concentrations were highest in the microwave mixing room where the 10 area samples had a mean diacetyl concentration of 37.8 ppm (SD 27.6 ppm) and a mean acetoin concentration of 3.9 ppm (SD 4.3 ppm). These data show that workers involved in microwave popcorn packaging can be exposed to a complex mixture of VOCs from flavoring ingredients; animal studies show that diacetyl can cause airway epithelial injury, although the contributions of other specific compound(s) associated with obstructive respiratory disease in these workers is still unresolved.

Air Pollutants, Occupational↗

Minimizing waste polymers in space.

Waste polymers, essentially plastic packages, make up a significant fraction of solid wastes in a crewed space habitat. While logistic limitations preclude consideration of recovery/recycling technologies that have proven viable on Earth, the challenge in space is to provide materials and processes that minimize the volume of stored waste plastics and which allow recovery at the completion of a mission.

Ecological Systems, Closed↗

Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets.

Microbial (psychrotrophic, mesophilic aerobic bacteria and Enterobacteriacae counts), and chemical analysis [pH, total volatile bases nitrogen (TVB-N), lipid oxidation (Thiobarbituric acid reactive substance, TBARS)] of rainbow trout (Oncorynchus mykiss) fillets in air (control), vacuum and modified atmosphere packaging (MAP) with various gas mixtures conditions at 4+/-1 degrees C were determined. The gas mixtures evaluated were 100% CO2, 2.5% O2+7.5% N2+90% CO2 and 30% O2+30% N2+40% CO2. Psychrotrophic bacteria count was above 1 x 10(7) cfu/g on the 12th day in 100% CO2. However; mesophilic bacteria count was below 1 x 10(6) cfu/g at the end of the 14-day storage period. Enterobacteriaceae count was significantly lower in samples packaged with MAP. Lipid oxidation increased rapidly after 6 days of storage in the samples containing 30% O2. While minimum TBARS values were recorded in fillets containing 100% CO2 and vacuumed fillets, the lowest TVB-N values were obtained in fillets with 100% CO2.

Animals↗

Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles.

Hexanal, pentanal, and heptanal were found to be normal components of commercially processed, fresh-pack dill pickles. Hexanal and pentanal were present at concentrations severalfold higher than their odor detection thresholds. These aldehydes were also found in pickles that were packed in the laboratory under anaerobic conditions. Injection of oxygen into pickles prepared in anaerobic conditions resulted in the production of increasing the amounts of hexanal, heptanal, and pentanal. Hexanal, pentanal, (E)-2-hexenal, and heptanal levels were negatively correlated with the addition of turmeric in dill pickles with oxygen injected into the jar, indicating that the curcumin present in turmeric is an effective antioxidant in this product. At commercial coloring levels (250 mg/L), turmeric addition maintained aldehyde levels near the concentrations found in commercial fresh-pack pickles packaged in glass containers when oxygen was added in amounts comparable to that which would enter a plastic container during a 1-year storage period. Therefore, the addition of turmeric appears to be an effective approach to minimize the formation of oxidative off-flavors in pasteurized dill pickles that may result from the oxygen permeability of plastic containers.

Aldehydes↗

The influence of packaging methodology on the microbiological and fatty acid profiles of refrigerated African catfish fillets.

AIMS: The shelf-life of refrigerated catfish fillets was determined at 2 degrees C, to simulate retail conditions, using two types of packaging materials, vacuum packing (VP) and oxygen permeable packaging (OPP). METHODS AND RESULTS: Representative samples (n=5) from both types of packaging methods were drawn at random every 2 d until a microbiological count of 106 cfu g-1 was reached. Samples were pooled and screened microbiologically using standard methods. Fatty acid analyses of total lipids, neutral lipid, glycolipid and phospholipid fractions were also conducted, to determine at which point the fish was regarded as spoiled and which packaging method provided a longer shelf-life. OPP limits storage to a maximum of 4 d (aerobic plate count of 8.2 x 105 cfu g-1), whereas VP extends the shelf-life of the fillets to between 6 and 8 d (aerobic plate count of 9.2 x 104 cfu g-1 and 1.66 x 106 cfu g-1, respectively). Similarly, coliform counts increased with time; however, packaging material had no statistical influence thereon. CONCLUSION: Until d 13, when the experiment was terminated, no deterioration in lipid composition of the various fractions was noted. SIGNIFICANCE AND IMPACT OF THE STUDY: An extended shelf-life microbiologically-speaking, for potential processors, could thus be obtained by using VP instead of OPP.

Animals↗

Packaging effects on shell egg breakage rates during simulated transportation.

Shell eggs were packaged in either expanded polystyrene (EPS) foam or molded paper pulp (MPP) one dozen cartons, then were bulk packaged in either polypropylene crates or corrugated boxes. The packages were then subjected to a well-defined computer-simulated vibration test on an electrohydraulic test machine. The percentage and the location on the egg (side, top, bottom) of breakage was determined in the secondary (corrugated box or polypropylene crate) and primary (EPS or MPP carton) package after 15, 75, and 180 min. For each of three trials, 60 dozen Grade A large eggs were randomly assigned to each primary package and cross-stacked in a secondary container that contained three cartons in a row and a total of five layers. When cartons were packed in 15-dozen corrugated boxes, no significant difference was found in total eggshell damage rates between the MPP carton and the EPS carton. However, when eggs were packed in 15-dozen plastic crates, the MPP cartons caused significantly less eggshell damage than the EPS cartons. The EPS cartons packed in corrugated boxes had the lowest breakage (4.63%), whereas the EPS foam cartons packed in plastic crates had the highest breakage (12.59%). When the effect of secondary packaging and vibration time were not considered, no significant difference was found between MPP and EPS cartons. In addition, when the effect of primary packaging was not taken into account, the corrugated boxes had significantly lower breakage rates than the plastic crates. Nearly 55% of the breakage occurred in the bottom section of the eggshell as compared to the side and top. When the test periods were compared, the EPS cartons packed in plastic crates had the highest breakage (16.28%) at 180 min.

Animals↗

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.

Two experiments were conducted to examine the effects of hot boning, modified atmosphere packaging, and injection enhancement on the oxidative and sensory properties of beef round muscles. The beef knuckle (quadriceps muscles) was partially hot boned within 1.5 h postmortem from one randomly selected side of each beef carcass (n = 14), whereas the quadriceps on the opposite side remained intact throughout a 48-h chilling period. At 5 d postmortem, biceps femoris, semimembranosus, vastus lateralis, and rectus femoris muscles from both hot- and cold-boned sides were injected with an enhancement solution consisting of water, salt, phosphate, and natural flavorings (rosemary) at either 6 (Exp. 1) or 10% (Exp. 2) of fresh muscle weight. Enhanced muscles were then processed into 2.54-cm-thick steaks, which were allotted randomly to high-oxygen (HiOx; 80% O2:20% CO2) or ultra-low oxygen (LoOx; 80% N2:20% CO2) modified atmosphere packaging. Regardless of hot boning or enhancement, steaks packaged in LoOx had lower thiobarbituric acid-reactive substances values (P < 0.05), more beef flavor intensity (P < 0.05), fewer off flavors (P < 0.05), and were more tender (P < 0.05) than steaks packaged in HiOx. Hot boning the knuckle had no effect on oxidative (P > or = 0.99) and sensory properties (P > or = 0.85). Increasing the level of injection enhancement from 6 to 10% introduced more rosemary and phosphate into the muscles, thereby decreasing the extent of oxidation, but also imparting a nontypical beef flavor. Packaging in LoOx atmosphere offered the optimal result of decreased oxidation and improved tenderness, without detriment to flavor. Injection enhancement (both 6 and 10%) created off-flavors attributable to the enhancement solution; however, the 10% injection seemed to offer more resistance to lipid oxidation.

Animals↗

The influence of modified atmospheres and their interaction with water activity on the radial growth and fumonisin B(1) production of Fusarium verticillioides and F. proliferatum on corn. Part II: The effect of initial headspace oxygen concentration.

This paper is the second in a series of two that describe the effect of modified atmospheres on the growth and mycotoxin production of Fusarium verticillioides and Fusarium proliferatum on corn. In this part, the effect of initial headspace (IH) oxygen concentration and its interaction with water activity (a(w)) on growth and fumonisin B(1) production was investigated. In addition, the impact of vacuum packaging and in-cooperation of O(2) scrubbing sachets was also studied. It was observed that at all a(w) values studied, reduction of IH O(2) concentration from 20 to 2% had no significant effect on the colony growth rate (g, mm d(-1)) and lag phase duration (lambda, d). However, g and lambda were positively and negatively correlated to a(w). The IH O(2) concentration was determined to have a a(w) dependent effect on the oxygen consumption rate. Although the maximum colony diameter (D(max), mm) decreased with the reduction of the IH O(2) level, the greatest mycelial density occurred at 10% IH O(2) for both isolates. This observation was accompanied by a trend of a decrease in the value of the IH O(2) level at which the most fumonisin B(1) was produced from 15 to 5% when the a(w) was decreased from 0.976 to 0.930 for F. verticillioides. For F. proliferatum the optimum conditions for fumonisin B(1) production shifted from 20% at a(w) 0.976 to 10% at both 0.951 and 0.930. Vacuum packaging and the in-cooperation of O(2) absorbing sachets completely inhibited the growth of both isolates. These results together with those reported in Part I of the study indicate that O(2) should preferably be completely excluded from modified atmospheres that are employed to protect stored corn from fungal growth and mycotoxin production.

Colony Count, Microbial↗

Effect of gamma irradiation on the survival of pathogens in kwamegi, a traditional Korean semidried seafood.

Kwamegi (semidried raw Pacific saury) is traditional seafood available in Korea. It has water activity in the range of 0.90 to 0.95. Spoilage and the growth of most pathogenic bacteria is retarded because of low water activity, low temperature, and packaging. However, it is contaminated with bacteria of public health significance and poses a hazard to the consumer because it is consumed raw without any cooking. The effectiveness of these hurdles in preventing the growth of Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, and Escherichia coli and the efficacy of irradiation treatment in eliminating these bacteria from kwamegi using inoculated pack studies was examined. Radiation sensitivity of S. aureus, B. cereus, Salmonella Typhimurium, and E. coli in kwamegi was investigated. D10-values of these organisms in kwamegi were 590 +/- 13.6, 640 +/- 14.9, 560 +/- 45.4, and 550 +/- 8.6 Gy, respectively. The growth of all four test organisms inoculated into these foods during 4 weeks of storage at an ambient winter temperature (ranging from -5 degrees C to +5 degrees C) was recorded. All four pathogens (inoculated at 10(6) CFU/g) were eliminated by irradiation at 4 kGy. These studies unequivocally demonstrate that irradiation, with a combination of low water activity and low temperature, results in microbiologically safe kwamegi.

Animals↗

Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10 degrees C using irradiation.

The effect of gamma irradiation on the natural microflora of whole salted vacuum-packaged trout at 4 and 10 degrees C was studied. In addition, the effectiveness of gamma irradiation in controlling Listeria monocytogenes inoculated into trout was investigated. Irradiation at doses of 0.5 and 2 kGy affected populations of bacteria, namely, Pseudomonas spp., Brochothrix thermosfacta, lactic acid bacteria, H2S-producing bacteria typical of Shewanella putrefaciens, and Enterobacteriaceae, at both 4 and 10 degrees C. This effect was more pronounced at the higher dose (2 kGy) and the lower temperature (4 degrees C). Pseudomonads, H2S-producing bacteria typical of S. putrefaciens, and Enterobacteriaceae showed higher sensitivity to gamma irradiation than did the rest of the microbial species. Sensory evaluation did not show a good correlation with bacterial populations. On the basis of sensory odor scores, a shelf life of 28 days (2 kGy, 4 degrees C) was obtained for salted vacuum-packaged freshwater trout, compared with a shelf life of 7 days for the unirradiated sample. Under the same conditions, the growth of L. monocytogenes inoculated into the samples was suppressed by 2 log cycles after irradiation (2 kGy) and storage for up to 18 days at 4 degrees C.

Animals↗

Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry.

Fresh chicken breast meats inoculated with Yersinia enterocolitica and Aeromonas hydrophila were packaged in glass jars either containing different compositions of modified atmospheres (MA) (100% CO2; 80% CO2/20% N2), or in vacuo or containing air, and were stored at 3 +/- 1 degrees C and 8 +/- 1 degrees C. The changes in gas composition as well as Y. enterocolitica, A. hydrophila, total aerobic bacterial, total psychotropic, Lactobacilli and Enterobacteriaceae counts were determined after 0, 1, 3, 7, 9, 11 and 14 days of storage. The results show that while the growth of Y. enterocolitica and A. hydrophila were retarded following MA storage, the pathogens were capable of growth in MA and vacuum storage at both temperatures, for the inoculation levels studied. For total aerobic bacterial counts, there were no differences between the values for chicken breast meats kept in different atmospheres. Being packaged in CO2 had the greatest inhibitory effect on the growth of psychotropic aerobic bacteria during the first 3 days. Lactic acid bacteria levels of samples stored in MA conditions and in vacuo increased rapidly when compared to those levels of samples stored in air. It was also found that the effect of MA storage increased at 3 +/- 1 degrees C.

Aeromonas hydrophila↗

Combined effect of carvacrol and packaging conditions on radiosensitivity of Escherichia coli and Salmonella Typhi in ground beef.

This study was undertaken to evaluate the effect of 1.0% carvacrol and 0.1% tetrasodium pyrophosphate on the radiation D10 of Escherichia coli and Salmonella Typhi added to ground beef at a concentration of 10(5) CFU/g. The ground beef was then packaged under four different atmosphere conditions: air (78.1% N2, 20.9% O2, 0.036% CO2), 100% CO2, modified atmosphere (60% O2, 30% CO2, 10% N2) and vacuum. Samples were irradiated at doses of 0.1 to 0.6 kGy for E. coli and 0.5 to 2.0 kGy for Salmonella Typhi. Radiation D10-values of 0.126 and 0.526 kGy were observed for E. coli and Salmonella Typhi, respectively, when meat was packed under air. When meat was packed under modified atmosphere conditions, the radiation D10-values for E. coli and Salmonella Typhi were 0.086 and 0.221 kGy, respectively. The addition of carvacrol and tetrasodium pyrophosphate and the use of modified atmosphere packaging reduced the radiation D10-value from 0.126 to 0.046 kGy for E. coli and from 0.526 to 0.053 kGy for Salmonella Typhi. Under vacuum and 100% CO2 conditions, the radiation D10 reduction was not as great as that for the modified atmosphere regardless of the presence or absence of carvacrol and tetrasodium pyrophosphate.

Animals↗

What do expressions with north and northern people tell us?

The aim of this article is to study linguistic expressions which include the words North and Northern people. This is done by philological and linguistic analysis of the material, which consists of different types of written documents dating from different historical periods. The oldest historical documents were produced by the Ancient Roman writers, who wrote about wild tribes living in the North. The expression "the evil from the North" in the Bible is also used by the Fathers of the Church, when describing the Great Migrations. The most recent material consists of academic texts-dealing with the Northern dimension--and everyday texts--in this case, mostly of bread packages--referring among other things to people's nutrition and health. Expressions referring to the North are also present in modern material, but the negative association of the older documents is not so present. All the texts, both historical and modern, are discussed as a whole from Finnish and Scandinavian points of view. Semiotic aspects are highlighted by the use of some visual illustrations from the different texts in point.

Arctic Regions↗

Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry.

The evolution of the microbial spoilage population for air- and vacuum-packaged meat (beef and pork) stored at 4 degrees C was investigated over 11 days. We monitored the viable counts (mesophilic total aerobic bacteria, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria, and Enterococcus spp.) by the microbiological standard technique and by measuring the emission of volatile organic compounds (VOCs) with the recently developed proton transfer reaction mass spectrometry system. Storage time, packaging type, and meat type had statistically significant (P < 0.05) effects on the development of the bacterial numbers. The concentrations of many of the measured VOCs, e.g., sulfur compounds, largely increased over the storage time. We also observed a large difference in the emissions between vacuum- and air-packaged meat. We found statistically significant strong correlations (up to 99%) between some of the VOCs and the bacterial contamination. The concentrations of these VOCs increased linearly with the bacterial numbers. This study is a first step toward replacing the time-consuming plate counting by fast headspace air measurements, where the bacterial spoilage can be determined within minutes instead of days.

Bacteria↗

Fate of Aeromonas and Yersinia on modified-atmosphere-packaged (MAP) cod and trout.

The growth/survival of Aeromonas spp. and Yersinia enterocolitica on cod and trout stored in two modified atmospheres at 0 degrees, 5 degrees and 12 degrees C was compared with that on aerobically stored fish. Both organisms grew on aerobically stored fish at all three temperatures. Growth on the modified-atmosphere-stored fish was never greater and was generally markedly less than on aerobically stored fish. This reduction in growth was greater in the higher carbon dioxide-containing atmosphere and at the lower temperature(s).

Aeromonas↗

Postprocess contamination of flexible pouches challenged by in situ immersion biotest.

Packages were evaluated for leaks by determining microbial penetration through microchannels as a function of test organism concentration, location in a retort, and microchannel diameter and length. A flexible pouch was used in an in situ immersion biotest coupled with a state-of-the-art retort. Microchannel diameters of 10 to 661 microm with 3- and 6-mm lengths were created by placing tungsten wires in vacuum heat-sealed flexible pouches. After removing the wires, these pouches were subsequently heat processed under pressure. They were then biotested in cooling water containing 10(3) and 10(6) CFU of motile Enterobacter aerogenes per ml for 30 min and were dried immediately after manual unloading. After incubation at 37 degrees C for 3 days, they were visually examined for contamination. The high-temperature retorting process was shown to decrease microchannel diameters by an average of 20%. Generally, the smaller the microchannel diameter, the greater the percent shrinkage. Statistical analysis of the biotesting data showed that microchannel diameter and length had strong effects on microbial penetration (P < 0.01). Microbial concentration had a borderline significant effect (P < 0.05), but the effect of package location in the retort was not significant. At conservative conditions, such as a 3-mm microchannel length and a cooling water contamination level of 10(6) CFU/ml, the selected microorganism can penetrate microchannels with diameters as small as 7 microm. However, the minimum microchannel diameter for penetration could be as large as 46 microm at practical conditions of 6-mm microchannel length and contamination levels of 10(3) CFU/ml.

Colony Count, Microbial↗

Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef.

Denaturing gradient gel electrophoresis allowed us to monitor total bacterial communities and to establish a pattern of succession between species in vacuum-packaged beef stored at 2 and 8 degrees C for 9 weeks and 14 days. Species-specific PCR was used to confirm the presence of Lactobacillus sakei and Lactobacillus curvatus. Multiplex PCRs using 16S rRNA-specific primers allowed differentiation between Leuconostoc species. These methods provided the desired information about microbial diversity by detecting the main microorganisms capable of colonizing this ecological niche.

Animals↗

Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.

The influences of fluorescent light exposure and packaging atmosphere on the headspace volatiles and color of Cheddar cheese shreds were evaluated using gas chromatography-mass spectrometry and spectrocolorimetry, respectively. Cheddar cheeses were packaged under atmospheres of 100% carbon dioxide or 100% nitrogen and stored at 4 degrees C under fluorescent light for 6 weeks. Cheeses stored under carbon dioxide contained higher concentrations of aldehydes and fatty acids and lower concentrations of alcohols and esters than cheeses stored under nitrogen. Carbon dioxide atmospheres potentiated light-induced oxidation in shredded Cheddar cheeses, as evidenced by aldehyde and fatty acid headspace volatiles measured following storage. Color bleaching occurred only in cheeses packaged under carbon dioxide and exposed to light. The shift in color is proposed to be due to an interaction between carbon dioxide and high-intensity light, leading to the oxidation of the pigment molecule, bixin. The results have significant implications for procedures used to handle and store pigmented cheeses to ensure desirable flavor and consumer acceptability.

Carbon Dioxide↗