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At least 919 records · Page 51Linked to original sources
PubMed2004

Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli.

The aroma compounds in broccoli stored in different modified atmospheres were studied. The packaging materials used were oriented polypropylene (OPP), poly(vinyl chloride) (PVC), and low-density polyethylene (LDPE) containing an ethylene-absorbing sachet. All samples were stored for either 1 week at a constant temperature of 10 degrees C or for 3 days at 4 degrees C, followed by 4 days at 10 degrees C. The atmospheres that developed inside the packaging materials differed significantly. The broccoli samples were analyzed raw and after cooking, with regard to volatile compounds, using gas-phase (headspace) extraction followed by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), hexanal, 3-cis-hexen-1-ol, nonanal, ethanol, and a group of thiocyanates were selected for a detailed study because these compounds cause off-odor and can be used as indicators of stress. Significant differences were found in the aroma profiles of the broccoli samples relative to the packaging materials used for storage. Storage in OPP (14% O(2), 10.5% CO(2)) resulted in most of the off-odors, while storage in LDPE (6% O(2), 7% CO(2)) and PVC (17.9% O(2), 4% CO(2)) was found to maintain the concentration of DMS, DMDS, and DMTS during storage. Heat treatment of the broccoli increased the content of aroma compounds as well as the number of compounds containing sulfur.

Brassica↗
PubMed1998

Design of a test for migration studies in the vapour phase.

A new test for migration studies in the vapour phase has been developed. The system consists of placing the packaging material containing the potential migrants in a glass vial together with the solid adsorbent, Tenax GC. The vial is introduced into an oven at a controlled temperature for different periods of time. Once the migration test has finished, Tenax is extracted by supercritical fluid chromatography (SFE) and analysed by GC-ECD. Migration conditions of 7 days at 80 degrees C are proposed. The results obtained are discussed.

Adsorption↗
PubMed2000

Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran.

The effect of microwave heat, packaging methods, and storage temperatures on proximate and fatty acid compositions of rice bran during 16 weeks of storage was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and microwave heated for 3 min. Raw and microwave-heated brans were packed in zipper-top bags and/or vacuum-sealed bags and stored at 4-5 and/or 25 degrees C for 16 weeks. The moisture content decreased significantly from an initial 8.4 to 6.4% in microwave-heated samples regardless of packaging methods and storage temperatures. Protein, fat, linoleic, and linolenic contents did not change significantly in all raw and microwave-heated samples during 16 weeks of storage. The microwave-heated rice bran packed in zipper-top bags can be stored at 4-5 degrees C for up to 16 weeks without adverse effect on proximate and fatty acid composition quality under the conditions employed in this study.

Fatty Acids↗
PubMed1999

Growth of Listeria monocytogenes and Yersinia enterocolitica on cooked modified-atmosphere-packaged poultry in the presence and absence of a naturally occurring microbiota.

Cooked poultry cuts were inoculated with five-strain composite mixtures of either Listeria monocytogenes or Yersinia enterocolitica (1,000 CFU/150-g piece), packaged in 44:56 CO2-N2, and stored at 3.5, 6.5, or 10 degrees C for up to 5 weeks. Both L. monocytogenes and Y. enterocolitica grew under all test conditions. The presence of a naturally occurring microbiota did not influence the growth of either pathogen. Addition of lactate with the shelf life extender ALTA 2341 lengthened the lag phases of L. monocytogenes and Y. enterocolitica but did not prevent their growth.

Animals↗
PubMed2005

A real-time inspection system using a terahertz technique to detect microleak defects in the seal of flexible plastic packages.

A method to detect production faults in flexible plastic packages with the use of terahertz radiation is presented. Relying on the large difference between the absorption coefficients of plastic and water (for water-filled channel defects) and on the refraction index difference between plastic and air (for air-filled channel defects), our technique consists of focusing and scanning a terahertz beam on the sealed area of the package, followed by detection of the transmitted signal. Compared with previous methods, such as visual and ultrasound inspection, our technique can be applied to optically opaque packages and does not require immersion in a matching liquid. We tested our system on defects that we fabricated as water-filled and air-filled channels imbedded in polyethylene films, with diameters in the range of 10 to 100 microm. The detection limit (the minimum size of a detectable defect) depends on the conveying speed; this relationship was determined and analyzed. The results show that our system has the potential for application in an actual production line for real-time inspection.

Food Contamination↗
PubMed2003

Effect of microorganism characteristics on leak size critical to predicting package sterility.

The effects of microorganism size and motility on the leak size critical to the sterility of a package, along with the imposed pressure required to initiate liquid flow for the critical leak size, were measured. Pseudomonas fragi Lacy-1052, Bacillus atrophaeus ATCC 49337, and Enterobacter aerogenes ATCC 29007 were employed to assess package sterility. One hundred twenty-six 7-mm-long microtubes with interior diameters of 5, 10, and 20 microm were used to simulate package defects. Forty-two solid microtubes were used as controls. No significant differences were found between sizes or motility statuses of test organisms with respect to loss of sterility as a result of microbial ingress into test cells with microtube interior diameters of 5, 10, and 20 microm (P > 0.05). Interactions between the initiation of liquid flow as a result of applied threshold pressures and sterility loss for test cells were significant (P < 0.05).

Bacillus↗
PubMed2005

Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese.

Light-induced oxidation of semihard cheese has been evaluated by fluorescence spectroscopy. The cheese was packaged in two packaging materials and exposed to different storage conditions, which included light/dark storage, oxygen availability, and storage time (0, 4, 7, 14, 21, 42, 70, or 84 days). Fluorescence excitation-emission matrices (EEM) were analyzed by PARAFAC, which gave an estimation of the pure excitation and emission spectra of the fluorophores and the concentrations of these. This analysis showed the presence of components such as tryptophan, tyrosine, vitamin A, fluorescent oxidation products, and riboflavin. Effects of packaging material, light or dark storage, and storage time were seen. However, there was no effect of the oxygen availability on the fluorescence measurements. The score values obtained by the PARAFAC models and chemical and physical measurements were analyzed together by principal component analysis (PCA). The loadings showed a separation of the variables into three groups; the first group was related to oxidation, the second group was related to the degradation of both riboflavin and vitamin A, and the third group was linked to the protein structure.

Algorithms↗
PubMed2006

Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions.

The microbial spoilage of beef was monitored during storage at 5 degrees C under three different conditions of modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O2 and 40% CO2 (MAP2), and (iii) 20% O2 and 40% CO2 (MAP3). Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria were monitored by viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) analysis during 14 days of storage. Moreover, headspace gas composition, weight loss, and beef color change were also determined at each sampling time. Overall, MAP2 was shown to have the best protective effect, keeping the microbial loads and color change to acceptable levels in the first 7 days of refrigerated storage. The microbial colonies from the plate counts of each microbial group were identified by PCR-DGGE of the variable V6-V8 region of the 16S rRNA gene. Thirteen different genera and at least 17 different species were identified after sequencing of DGGE fragments that showed a wide diversity of spoilage-related bacteria taking turns during beef storage in the function of the packaging conditions. The countable species for each spoilage-related microbial group were different according to packaging conditions and times of storage. In fact, the DGGE profiles displayed significant changes during time and depending on the initial atmosphere used. The spoilage occurred between 7 and 14 days of storage, and the microbial species found in the spoiled meat varied according to the packaging conditions. Rahnella aquatilis, Rahnella spp., Pseudomonas spp., and Carnobacterium divergens were identified as acting during beef storage in air (MAP1). Pseudomonas spp. and Lactobacillus sakei were found in beef stored under MAP conditions with high oxygen content (MAP2), while Rahnella spp. and L. sakei were the main species found during storage using MAP3. The identification of the spoilage-related microbiota by molecular methods can help in the effective establishment of storage conditions for fresh meat.

Animals↗
PubMed2001

Effect of irradiation temperature on inactivation of Escherichia coli O157:H7 and Staphylococcus aureus.

The resistance of Escherichia coli O157:H7 and Staphylococcus aureus in ground beef to gamma radiation was significantly (P < 0.05) higher at subfreezing temperatures than above freezing. Ground beef was inoculated (ca. 2 x 10(8) CFU/g) with five isolates of either E. coli O157:H7 or S. aureus and subdivided into 25-g samples, vacuum packaged in barrier pouches, and tempered to 20, 12, 4, 0, -4, -12, -20, -30, -40, or -76 degrees C before gamma irradiation. The studies were repeated twice. The D10-values for both of these pathogens increased significantly at subfreezing temperatures, reaching maxima at approximately -20 degrees C. The D10-values for E. coli O157:H7 at 4 and -20 degrees C were 0.39 +/- 0.04 and 0.98 +/- 0.23 kGy, respectively. The D10-values for S. aureus at 0 and -20 degrees C were 0.51 degrees 0.02 and 0.88 +/- 0.05 kGy, respectively.

Animals↗
PubMed2002

[Studies on the effect of combined treatment of irradiation with vacuum packaging on ready-to-eat meat products contaminated with Listeria monocytogenes and spoilage bacteria].

Altogether one hundred and fifty samples of Beijing roast duck, roast chicken and cooked meat products inoculated with approximately 1.5 x 10(3)-2.3 x 10(3) cfu/g L. monocytogenes are packed under vacuum and are irradiated with 60Co radiation at doses of 1.0, 2.0, 2.5 and 3 kGy. The results showed that L. monocytogenes in samples can be eliminated by a dose of 2.5 kGy. The resistance of the model strain 54004 to irradiation is stranger than three isolates (X20, G4 and g2). In addition, the spoilage bacteria in 150 samples of roast duck, roast chicken and cooked meat products can be killed at doses of 10.15 and 20 kGy, respectively.

Animals↗
PubMed1999

Growth and survival of uninjured and sublethally heat-injured Escherichia coli O157:H7 on beef extract medium as influenced by package atmosphere and storage temperature.

The effect of atmospheric composition and storage temperature on growth and survival of uninjured and sublethally heat-injured Escherichia coli O157:H7, inoculated onto brain heart infusion agar containing 0.3% beef extract (BEM), was determined. BEM plates were packaged in barrier bags in air, 100% CO2, 100% N2, 20% CO2: 80% N2, and vacuum and were stored at 4, 10, and 37 degrees C for up to 20 days. Package atmosphere and inoculum status (i.e., uninjured or heat-injured) influenced (P < 0.01) growth and survival of E. coli O157:H7 stored at all test temperatures. Growth of heat-injured E. coli O157:H7 was slower (P < 0.01) than uninjured E. coli O157:H7 stored at 37 degrees C. At 37 degrees C, uninjured E. coli O157:H7 reached stationary phase growth earlier than heat-injured populations. Uninjured E. coli O157:H7 grew during 10 days of storage at 10 degrees C, while heat-injured populations declined during 20 days of storage at 10 degrees C. Uninjured E. coli O157:H7 stored at 10 degrees C reached stationary phase growth within approximately 10 days in all packaging atmospheres except CO2. Populations of uninjured and heat-injured E. coli O157:H7 declined throughout storage for 20 days at 4 degrees C. Survival of uninjured populations stored at 4 degrees C, as well as heat-injured populations stored at 4 and 10 degrees C, was enhanced in CO2 atmosphere. Survival of heat-injured E. coli O157:H7 at 4 and 10 degrees C was not different (P > 0.05). Uninjured and heat-injured E. coli O157:H7 are able to survive at low temperatures in the modified atmospheres used in this study.

Carbon Dioxide↗
PubMed2000

Influence of the physical state of water on the barrier properties of hydrophilic and hydrophobic films.

Water transfer through different films, as a function of the physical state of water in contact with the film, the relative humidity difference, and the water vapor pressure difference, was investigated. The films were two synthetic packagings (hydrophobic polyethylene and hydrophilic cellophane) and an edible film. The physical state of water affects water sensitive films, such as cellophane, inducing a higher liquid water transfer due to interactions with the polymer. For hydrophobic polymers, such as polyethylene, neither the physical state of water nor the relative humidity has an influence on the water permeability. In complex system, such as an edible film composed of hydrophilic particles dispersed in a lipid phase, barrier efficiency is influenced by the continuous hydrophobic phase but could also be affected by the physical state of water due to the presence of hydrophilic compounds.

Cellophane↗
PubMed2000

Characterization of whey cheese packaged under vacuum.

Vacuum packaging was assayed at 4 degrees C and was tested in comparison to unpackaged counterparts, in both microbiological and physicochemical terms, in studies pertaining to the preservation of Requeijão, a traditional Portuguese whey cheese. Bacteria were absent (i.e., <10 CFU/g) in whey cheeses on the day of manufacture as a result of thermal processing. After storage, both unpackaged and packaged cheeses exhibited high viable counts of Bacillus, Pseudomonas, Enterobacteriaceae, and lactic acid bacteria (especially lactococci). Yeasts, staphylococci, enterococci, and spore-forming clostridia were severely inhibited by the package vacuum combined with the increasing acidification developed therein. Whey cheeses packaged under vacuum underwent substantial acidification, slight depletion of lactose, and no significant variation in moisture content or texture; conversely, unpackaged whey cheeses exhibited substantial loss of water and a concomitant increase in rigidity. Vacuum packaging strongly inhibited lipolysis (even if viable counts of some microbial groups were high); saturated fatty acids (mainly C16:0 and C14:0) accounted for ca. 73% of the total free-fatty acid content, whereas the most concentrated unsaturated fatty acids were C18:1 and C18:2 (ca. 14% each). The conclusions generated in our study are, in general, useful for a wide range of whey cheeses worldwide: i.e., Requéson (Spain), Ricotta (Italy), Broccio (France), and Anthotyro (Greece). In addition, our conclusions are particularly helpful in terms of improving the safety of Requeijão, a widely acclaimed dairy specialty.

Cheese↗
PubMed2001

Human exposures to monomers resulting from consumer contact with polymers.

Many consumer products are composed completely, or in part, of polymeric materials. Direct or indirect human contact results in potential exposures to monomers as a result of migrations of trace amounts from the polymeric matrix into foods, into the skin or other bodily surfaces. Typically, residual monomer levels in these polymers are <100 p.p.m., and represent exposures well below those observable in traditional toxicity testing. These product applications thus require alternative methods for evaluating health risks relating to monomer exposures. A typical approach includes: (a) assessment of potential human contacts for specific polymer uses; (b) utilization of data from toxicity testing of pure monomers, e.g. cancer bioassay results; and (c) mathematical risk assessment methods. Exposure potentials are measured in one of two analytical procedures: (1) migration of monomer from polymer into a simulant solvent (e.g. alcohol, acidic water, vegetable oil) appropriate for the intended use of the product (e.g. beer cans, food jars, packaging adhesive, dairy hose); or (2) total monomer content of the polymer, providing worse-case values for migratable monomer. Application of toxicity data typically involves NOEL or benchmark values for non-cancer endpoints, or tumorigenicity potencies for monomers demonstrated to be carcinogens. Risk assessments provide exposure 'safety margin' ratios between levels that: (1) are projected to be safe according to toxicity information, and (2) are potential monomer exposures posed by the intended use of the consumer product. This paper includes an example of a health risk assessment for a chewing gum polymer for which exposures to trace levels of butadiene monomer occur.

Butadienes↗
PubMed1996

Oligomers in plastics packaging. Part 1: Migration tests for vinyl chloride tetramer.

Vinyl chloride (VC) tetramer has been studied as a representative oligomer that has the potential for migration from plastics packaging. Poly(vinyl chloride) (PVC) bottles for retail beverages were analysed by a process of dissolution followed by gas chromatography. Tetramer levels ranged from 70 to 190 mg/kg in the plastic. When these bottles were tested for migration into the simulants distilled water, 3% acetic acid, 15% ethanol and olive oil, no tetramer migration was detected at a limit of 5-10 micrograms/kg. Since, of the low molecular weight oligomers, the tetramer had the highest concentration in the PVC plastics, it is concluded that the other VC oligomers of higher molecular weight, would not migrate above this limit of detection either.

Acetates↗
PubMed2004

Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products.

The aim of this study was to describe the effect of temperature on the growth of Listeria monocytogenes in the event of postprocess contamination of packaged pork meats. This study was carried out in two steps. In the first step, the effect of temperature on L. monocytogenes growth rates was determined in duplicates at 13 temperatures between 2 and 43 degrees C by turbidimetric methods and adjusted by a quantitative secondary model. Then, seven sets of growth kinetics were collected by challenge testing in white pudding and roulade, both cooked pork products prepared according to an industrial process and stored at suboptimal temperatures ranging from 2 to 20 degrees C. In the second step, objectives were to (i) collect direct information on the temperature effect of L. monocytogenes on the two pork products, (ii) compare the two products regarding L. monocytogenes exposure, and (iii) compare results given by modeling (step i) with results obtained independently and then evaluate the model application domain. Each kinetic was built with at least 10 experimental data and two replicates. Comparison between L. monocytogenes behavior at 4 degrees C on white pudding and roulade indicated that both meat products were affected by food safety problems. Indeed, after contamination and storage for 10 days at 4 degrees C, the bacterial population increased by 2 log CFU/g in both products. Comparison between growth kinetic simulations and experimental data obtained separately gave satisfactory conclusions; the difference between observed and predicted bacterial population values was always less than 1 log CFU/g and a bias factor of 1.18 when growth rates were compared. These results applied to L. monocytogenes contamination of white pudding or roulade can now be used either in the management of optimal process and distribution networks or in risk assessment (exposure assessment).

Animals↗
PubMed2003

Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water.

The inactivation of Listeria monocytogenes during postcook in-package pasteurization was evaluated for fully cooked turkey breast meat products (4-kg packages). The products were surface-inoculated to contain 10(7) CFU of L. monocytogenes per cm2 of product surface. The inoculated products were vacuum-packaged in different thicknesses (0.08 to 0.33 mm) of packaging films and treated with hot water at 96 degrees C. After heat treatment, the products were immediately cooled in an ice water bath at 0 degrees C. The relationship between heating time and product surface temperature was determined for different thicknesses of packaging films. The effectiveness of heat treatment for inactivating the pathogen was affected by product surface roughness. About 50 min of heating time was needed to achieve a thermal kill of 7 log10 CFU/cm2 on products with surface roughness up to 15 mm in depth. The cooling time needed after a heat treatment increased with an increasing endpoint temperature of the heated product and the heat penetration depth reached in the product. The cooling time needed to cool the product from 71 degrees C to 4 degrees C was about 2.5-fold the heating time.

Animals↗
PubMed2002

The twisting force of aged consumers when opening a jar.

Many people experience difficulty when opening a vacuum-sealed jar. Yet solutions to the problem continue to be tool-based rather than exploring the possibility of innovative changes in product packaging. Improvement depends on gaining knowledge of the capabilities of users, and of using that knowledge as a base for product innovation. To establish such a base we took a sample of 750 subjects and asked them two questions about how they opened jars at home. We then carried out torque measurements using a force transducer shaped like a jam jar. We reached the conclusion that if opening torque was reduced to 2 N m then 97.6% of users between 50 and 94 years of age and 100% of 20-30 year old users would have no difficulty opening a jar.

Adult↗