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PubMed2004

Representativeness of extracts of offset paper packaging and analysis of the main odor-active compounds.

Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds. Static headspace and solid-phase microextraction were the two applied extraction methods. Representativeness tests showed that the odor of the PDMS fiber extract gave satisfying odor similarities with the original packaging. The sample incubation was performed at 40 degrees C for 30 min, whereas the extraction time was 3 min at 40 degrees C. Extracts of both the nonprinted and printed papers of different batches were analyzed by gas chromatography-olfactometry. 4-Phenylcyclohexene was identified as the most potent compound contributing to the latex-like odor of the nonprinted paper. Among the 13 major odorants identified by mass spectrometry, 10 were aldehydes and ketones generated by oxidation of the printing ink resins. The ratio of odorants to interferences was too low for a possible detection of the key odorants by nonseparative techniques such as sensor arrays.

Aldehydes↗
PubMed1998

Microbial stability and fate of Salmonella enteritidis in halva, a low-moisture confection.

A traditional low-moisture confectionery, halva, was studied with respect to microbial stability over prolonged storage. It was kept under refrigeration or at room temperature in air-sealed or vacuum packaging in moisture-proof material. Microbial stability of commercial samples was evaluated with regard to the following groups of microorganisms: aerobic plate count, Enterobacteriaceae, enterococci, sulfite-reducing clostridia, aerobic mesophilic and thermophilic sporeformers, staphylococci, Staphylococcus aureus, Salmonella spp., lipolytic microorganisms, yeasts and molds. In all samples tested the above microorganisms were in acceptable levels, while sulfite-reducing clostridia, Salmonella spp., and molds were not detected. The potential for survival of Salmonella Enteritidis in the product was evaluated by artificial contamination. Inoculum surviving after the immediate significant decrease was still recovered after 8 months of storage. The reduction of salmonellae during storage cannot be predicted on the basis of the aw alone.

Candy↗
PubMedDate not supplied

[Repetitive movements of the upper limbs: results of exposure evaluation and clinical investigation in the production and packaging of ice cream].

An evaluation was made of the degree of exposure to risk and the frequency of disorders attributable to biomechanical overload of the upper limb in workers employed on packaging in an ice cream factory. The risks were first evaluated against a checklist, then subsequently an assessment was made of the tasks found to feature the highest risks, using an ergonomic analysis method. The method identified several jobs, such as placing ice cream coupes and such like in boxes, as requiring a large number of actions per minute (> 30) and considerable muscular strength. The 59 female workers performing the packaging operations were given a risk-targeted physical examination. The clinical test detected an extremely high frequency of carpal tunnel syndrome, (7.1%) epicondylitis (5.2%) and scapulo-humeral periarthritis (3.5%) in the over 35 years age group, with respect to a control population not exposed to risk. The authors conclude that the repetitiveness of the actions, the use of gloves due to prolonged contact with frozen products and the effects of the low temperatures themselves, may have favoured the spread of the disorders that appeared in this population of workers. These findings must be further supported by more in-depth epidemiological studies.

Adult↗
PubMed1998

Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2.

A culture of the psychotrophic strain FloraCarn L-2 of Lactobacillus alimentarius was added to ground beef (pH 5.4) inoculated with two isolates of Listeria monocytogenes able to grow in refrigerated ground beef. The ground beef was vacuum-packaged and stored for 9 weeks at 4 degrees C. Populations of inoculated L. monocytogenes initially were 6.3 to 6.4 log10 CFU/g and increased to 7.4 log10 CFU/g in ground beef with no added lactobacilli. Addition of L. alimentarius L-2 or its antibiotic-resistant mutant SRL-2 reduced the final populations of L. monocytogenes to 4.3 or 4.1 log10 CFU/g, respectively. L. alimentarius L-2 did not produce bacteriocins or hydrogen peroxide in vitro. The antilisterial effect of L. alimentarius observed in laboratory media and ground beef is attributed to lactic acid (ca. 50 mM) produced by growing cultures.

Bacteriocins↗
PubMed2001

Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packaged under various atmosphere packaging and stored at different temperatures.

Mathematical models that can predict the growth of Yersinia enterocolitica in chicken meats were evaluated in this study. The growth curves for Y. enterocolitica in chicken meats variously packaged (air, vacuum, and modified atmosphere packaging [MAP]) and stored at various temperatures (4, 10, 16, 22, 28, and 34 degrees C) were constructed. The Gompertz model was applied to fit each of the experimental curves for the conditions mentioned above. The variations in the parameters, including lag time (lambda) and specific growth rate (mu), at various temperatures were then described by the following models: the variations in lag time were described by the Adair and Smith models and the variations in the specific growth rate were described by the Ratkowsky and Zwietering models. The various models were then compared using graphical and mathematical analyses such as mean square error (MSE), regression coefficient (r2), bias factor, and accuracy factor. The results indicate that the mean r values in the Gompertz model for chicken meats packaged in air, vacuum, and MAP were 0.99, 0.99, and 0.95, respectively. The lag time modeled with the Adair and Smith functions exhibited a greater variance and demonstrated larger errors. The MSEs were 0.0015 and 0.0017 for Ratkowsky and Zwietering models, respectively. The r2 values in the Ratkowsky and Zwietering models were both 0.99. The bias factor was 1.017 for the Ratkowsky model and 1.096 for the Zwietering model. The accuracy factor of the Zwietering model was 1.174, which was lower than that in the Ratkowsky model (1.275), indicating that the former model was more accurate than the latter in predicting the specific growth rate of Y. enterocolitica in chicken meats.

Animals↗
PubMed2001

Rapid, quantitative PCR monitoring of growth of Clostridium botulinum type E in modified-atmosphere-packaged fish.

A rapid, quantitative PCR assay (TaqMan assay) which quantifies Clostridium botulinum type E by amplifying a 280-bp sequence from the botulinum neurotoxin type E (BoNT/E) gene is described. With this method, which uses the hydrolysis of an internal fluoregenic probe and monitors in real time the increase in the intensity of fluorescence during PCR by using the ABI Prism 7700 sequence detection system, it was possible to perform accurate and reproducible quantification of the C. botulinum type E toxin gene. The sensitivity and specificity of the assay were verified by using 6 strains of C. botulinum type E and 18 genera of 42 non-C. botulinum type E strains, including strains of C. botulinum types A, B, C, D, F, and G. In both pure cultures and modified-atmosphere-packaged fish samples (jack mackerel), the increase in amounts of C. botulinum DNA could be monitored (the quantifiable range was 10(2) to 10(8) CFU/ml or g) much earlier than toxin could be detected by mouse assay. The method was applied to a variety of seafood samples with a DNA extraction protocol using guanidine isothiocyanate. Overall, an efficient recovery of C. botulinum cells was obtained from all of the samples tested. These results suggested that quantification of BoNT/E DNA by the rapid, quantitative PCR method was a good method for the sensitive assessment of botulinal risk in the seafood samples tested.

Animals↗
PubMedDate not supplied

[Repetitive movement of the upper limbs: results of exposure evaluation and clinical investigation during jar packaging of preserved vegetables].

In order to assess the prevalence of work-related musculo-skeletal disorders of the upper limbs, a total population of 29 female workers in an industrial vegetable preserving plant were examined. The average age of the workers was 41.3 years (SD = 9.2), and their average length of service was 16.7 years (SD = 7.2). Only 20% of the workers were anamnestically negative, whilst 80% had one or more disorders attributable to repetitive trauma of the upper limbs. The disorders showed no prevalence for the right side, a finding in line with the risk analysis which indicated that both limbs were equally used. The results of the risk analysis and clinical assessment confirm that high-frequency actions, combined with improper posture and a shortage of suitable recovery times, play a causal role in determining the onset of the disorders studied.

Adult↗
PubMed2003

Assessment of the risk of physical contamination of bread packaged in perforated oriented polypropylene films: measurements, procedures and results.

Perforated films used for wrapping factory-manufactured bread must permit a very rapid and intense moisture exchange because the packaging operation is carried out while the bread is still warm (about 80 degrees C) and releasing a high quantity of moisture. The open surface of the wrapping of those products sold in self-service retail outlets generates suspicion about possible contamination of bread not properly handled by the consumers and a better knowledge of the performance of these materials seems appropriate. Using two different approaches, the geometrical characteristics and perforation pattern of 13 different oriented polypropylene (OPP) films representative of the whole European market were assessed objectively. All the measured parameters (density of perforation, hole dimension, open surface, etc.) showed asymmetric distributions, i.e. with averages close to the lowest figures. Similar asymmetric distribution was shown from the 'risk of contamination' by artificial sweat and saliva: an empirical parameter which was measured by procedures developed to simulate the worst possible case of inappropriate manipulation of the packed bread. Good correlation was found between the 'risk of contamination' and both the 'hole surface' (mm(2)) and the 'open surface' (percentage holes surface/film surface), leading to the conclusion that the proposed procedures could represent useful methodologies for assessment of such a particular case of possible food contamination.

Bread↗
PubMed2006

Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat.

Raw and cooked breast patties from turkeys fed 8 different diets [control; 200 IU/kg of vitamin E (VE); 0.3 mg/kg of Se; 2.5% conjugated linoleic acids (CLA); 200 IU/kg of VE + 0.3 mg/kg of Se; 200 IU/kg of VE + 2.5% CLA; 0.3 mg/kg of Se + 2.5% CLA; and 200 IU/kg of VE + 0.3 mg/kg of Se + 2.5% CLA] were treated with 2 irradiation doses (0 and 1.5 kGy) and 2 packaging methods (vacuum and aerobic). Raw and cooked samples from 32 treatments were tested by 8 trained sensory panelists for turkey aroma and irradiation off-aroma. Based on the sensory scores, the 3 dietary treatments producing the most and the least off-aroma were selected and used for a consumer acceptance study. Sensory results of raw meat showed that turkey aroma was intense in aerobically packaged meat, whereas irradiation off-aroma was intense with vacuum packaging. Raw meats from dietary treatments containing CLA (CLA, VE + CLA, Se + CLA, VE + Se + CLA) had greater turkey aroma scores, whereas those containing VE (VE and VE + Se) had lower scores than the control. Dietary treatments containing VE (VE, VE + Se, VE + Se + CLA) significantly lowered (P < 0.05) irradiation off-aroma in raw turkey breast meat, whereas CLA increased it, especially when the meats were packaged aerobically. In cooked meat, however, irradiation and packaging had no effect on turkey meat aroma and irradiation off-aroma. Cooked meat from turkeys supplemented with VE (VE and VE + Se) had less (P < 0.05) irradiation off-odor than other dietary treatments. Dietary CLA increased the irradiation off-aroma in cooked meat, which could not be reduced, even when VE and Se were combined in the diet. Irradiation off-aroma of raw meat was not pleasant for most consumers, and dietary supplementation of VE and VE + Se improved consumer acceptance of irradiated raw meat. For cooked meat samples, consumers preferred both color and flavor of irradiated meat to nonirradiated meat.

Animals↗
PubMed2004

[Comparative studies of the hydrogen ion exponent (rH) level in a natural spring carbonated water and unsaturated spring water in course of the water preservation in single packaging].

Redox properties of the low mineralized unsaturated and saturated natural spring water determined with the aid of hydrogen ion exponent (rH). There was marked: redox potential, hydrogen ion activity (pH), electrical conductivity, and also consument oxygen (ChZT) for the bottled water in the glass or plastic containers of various sizes during preservation of the water, taking into consideration the utility limits as well as after the limited utility period. The sort of packing, it size and the water preservation period in the packing essentially influence the values of the hydrogen index in the examined water. Statistically important changes of pH values and Eh appeared in most of examined samples. The essential changes were confirmed in unsaturated especially in the PET type containers. The conclusion was: the determination of hydrogen ion exponent (rH) of the water may be applied to the water quality control during the preservation in a single packing.

Consumer Product Safety↗
PubMed1999

Using an electronic nose for determining the spoilage of vacuum-packaged beef.

The use of an electronic nose in the quantitative determination of the degree of spoilage of vacuum-packaged beef was evaluated. Beef from four different slaughterhouses was sliced, vacuum-packaged and stored at 4 degrees C for 8 weeks. Samples were withdrawn for bacterial (aerobic bacteria, lactic acid bacteria, Brochothrix thermosphacta, Pseudomonas and Enterobacteriaceae) and sensorial analyses and analysis of the volatile compounds during the storage period. A trained panel was used for the sensorial evaluations. The volatile compounds were analysed using an electronic nose containing a sensory array composed of 10 metal oxide semiconductor field-effect transistors, four Tagushi type sensors and one CO2-sensitive sensor. Four of the 15 sensors were excluded due to lack of response or overloading. Partial least-squares regression was used to define the mathematical relationships between the degree of spoilage of vacuum-packaged beef, as determined by the sensory panel, and the signal magnitudes of the sensors of the electronic nose. The mathematical models were validated after 6 months using a new set of samples. The stability of the sensors during this period was examined and it was shown that the sensitivity of five of the 11 sensors used had changed. Using the six remaining sensors, the signal patterns obtained from the meat from the different slaughterhouses did not change over a period of 6 months. It was shown that the degree of spoilage, as calculated using a model based on two Tagushi sensors, correlated well with the degree of spoilage determined by the sensory panel (r2 = 0.94).

Animals↗
PubMed2003

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum-packaged hot-smoked fish products.

Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93 degrees C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, showing an increased measured heat resistance. Decimal reduction times for the heat-resistant spore fraction in rainbow trout medium were 255, 98, and 4.2 min at 75, 85, and 93 degrees C, respectively, and those in whitefish medium were 55 and 7.1 min at 81 and 90 degrees C, respectively. The z values were 10.4 degrees C in trout medium and 10.1 degrees C in whitefish medium. Commercial hot-smoking processes employed in five Finnish fish-smoking companies provided reduction in the numbers of spores of nonproteolytic C. botulinum of less than 10(3). An inoculated-pack study revealed that a time-temperature combination of 42 min at 85 degrees C (fish surface temperature) with >70% relative humidity (RH) prevented growth from 10(6) spores in vacuum-packaged hot-smoked rainbow trout fillets and whole whitefish stored for 5 weeks at 8 degrees C. In Finland it is recommended that hot-smoked fish be stored at or below 3 degrees C, further extending product safety. However, heating whitefish for 44 min at 85 degrees C with 10% RH resulted in growth and toxicity in 5 weeks at 8 degrees C. Moist heat thus enhanced spore thermal inactivation and is essential to an effective process. The sensory qualities of safely processed and more lightly processed whitefish were similar, while differences between the sensory qualities of safely processed and lightly processed rainbow trout were observed.

Animals↗
PubMedDate not supplied

Rapid determination of nineteen chlorophenols in wood, paper, cardboard, fruits, and fruit juices by gas chromatography/mass spectrometry.

Although the use of pentachlorophenol (PCP) is prohibited in most countries, it is still widely found in the wood of pallets, containers, crates and in cardboard, paper, etc. Such material may contain not only PCP but other chlorophenols as well. Wooden crates and cardboard boxes are often used to store and transport fresh fruits. Consequently, chlorophenols present in the wood may contaminate the stored fruits by migration. To ascertain that packaging, storage material, and fruit raw materials are free from chlorophenol residues, we developed a rapid and sensitive method for the detection of 19 chlorophenols by gas chromatography/mass spectrometry (GC/MS). The test portions are directly extracted and acetylated in a solution of sodium carbonate in the presence of acetic anhydride and hexane. The hexane layer is analyzed, without further purification, by GC/MS in the selective-ion monitoring mode. The method allows the analysis of >40 samples/day with detection limits of <20 microg/kg for chlorophenols in wood, cardboard, and paper, and <2 microg/kg for chlorophenols in fruits. Typical recoveries of all chlorophenols were 94% from paper, 115% from cardboard, 51% from wood (depending on the size of the chips or shavings), and 93% from fruit puree.

Beverages↗
PubMed1998

Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging.

In a study of marketing opportunities for fresh, dark, chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to by included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired clear packaging for the products but did not want the packaging to be microwaveable or ovenproof. Acceptance of chicken kabob chunks and stir-fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seasoning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products were a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip with 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > bone-in, skin-on thighs.

Adult↗
PubMed2002

Monitoring of taints related to printed solid boards with an electronic nose.

The main objectives were to combine knowledge gathered from the electronic nose (EN) with traditional analytical reference methods for measuring volatile compounds, such as sensory and headspace methods. The impacts of different colouring agents on the sensory properties of packaging materials when analysed by EN were determined. The first step in investigations using the EN was optimization of sample treatment and analysis parameters for the samples. The best resolution was achieved at 60 degrees C in 20 min, and the effect of humidity on the EN sensors was confirmed. A comparison was made of three sensory methods for analysing taints of packaging materials. The study showed that the odour of the packaging itself was often not a reliable indication of the taint perceived in the packed foodstuff and should be regarded only as indicative. Taints caused by pigments of printed solid boards were analysed by EN. Twenty samples were studied, representing unprinted solid board, lacquered solid board, offset printed solid board with 14 different colours and offset printed, lacquered solid board with four colours. The EN succeeded in grouping these materials according to their colouring agents or lacquering, despite slight overlapping of replicates, and the results appeared to reflect at least to some extent the off-flavours perceived in sensory evaluation. The results of this study are only indicative, because the analysis of results from different sources or equipment requires more extensive use of statistical methods.

Biosensing Techniques↗
PubMed2004

Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products.

Acidified sodium chlorite (ASC) spray was evaluated at decreased dosages and application rates to determine its efficacy for reducing bacterial contamination on boneless beef trimmings used for production of raw ground beef products while maintaining desirable consumer qualities in the finished ground beef products. Two different applications of ASC (600 ppm applied at a rate of 1.3 oz/lb and 300 ppm applied at a rate of 1 oz/lb) were used to treat boneless beef trimmings before grinding. The effect of ASC treatment on 50/50 lean beef trimmings was greater than on 90/10 trimmings. ASC at 600 ppm reduced both the aerobic plate counts (APC) and Enterobacteriaceae counts (EBC) by 2.3 log CFU/g on 50/50 trimmings, whereas treatment with 300 ppm ASC reduced APC and EBC of 50/50 trimmings by 1.1 and 0.7 log CFU/g, respectively. Ground beef formulations of 90/10 and 73/27 were produced from the treated boneless beef trim and packaged in chubs and in modified atmosphere packaging. The efficacy of ASC spray treatment to inhibit APC and EBC over the shelf life of each ground beef product was monitored. The APC and EBC in ground beef chubs were reduced by 1.0 to 1.5 log CFU/g until day 20. The APC and EBC for products in modified atmosphere packaging were reduced 1.5 to 3.0 log CFU/g throughout their shelf life. Both decreased dosages of ASC were equally effective on 90/10 lean ground beef, but the 300 ppm ASC treatment was slightly better at reducing the EBC of 73/27 ground beef. The organoleptic qualities (color, odor, and taste) of the ground beef products treated with 300 ppm ASC were found to be superior to those treated with 600 ppm ASC. Our results indicated that decreased dosages of ASC reduce contamination and lengthen the shelf life of ground beef. Furthermore, the 300 ppm ASC treatment reduced bacterial counts while maintaining desirable organoleptic ground beef qualities.

Animals↗
PubMed2003

Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes.

The ability of Listeria monocytogenes and Escherichia coli O157:H7 inoculated by immersion (at 4.6 and 5.5 log CFU/ g, respectively) to survive on artichokes during various stages of preparation was determined. Peeling, cutting, and disinfecting operations (immersion in 50 ppm of a free chlorine solution at 4 degrees C for 5 min) reduced populations of L. monocytogenes and E. coli O157:H7 by only 1.6 and 0.8 log units, respectively. An organic acid rinse (0.02% citric acid and 0.2% ascorbic acid) was more effective than a tap water rinse in removing these pathogens. Given the possibility of both pathogens being present on artichokes at the packaging stage, their behavior during the storage of minimally processed artichokes was investigated. For this purpose, batches of artichokes inoculated with L. monocytogenes or E. coli O157:H7 (at 5.5 and 5.2 log CFU/g, respectively) were packaged in P-Plus film bags and stored at 4 degrees C for 16 days. During this period, the equilibrium atmosphere composition and natural background microflora (mesophiles, psychrotrophs, anaerobes, and fecal coliforms) were also analyzed. For the two studied pathogens, the inoculum did not have any effect on the final atmospheric composition (10% O2, 13% CO2) or on the survival of the natural background microflora of the artichokes. L. monocytogenes was able to survive during the entire storage period in the inoculated batches, while the E. coli O157:H7 level increased by 1.5 log units in the inoculated batch during the storage period. The modified atmosphere was unable to control the behavior of either pathogen.

Ascorbic Acid↗
PubMed2002

Lactobacillus fuchuensis sp. nov., isolated from vacuum-packaged refrigerated beef.

Four strains of a hitherto unknown bacterium isolated from vacuum-packaged refrigerated beef were characterized by using phenotypic and phylogenetic methods. The novel strains were Gram-positive, catalase-negative, psychrophilic, rod-shaped bacteria with lactic acid-homofermentative mechanism. Comparative 16S rDNA gene sequencing demonstrated that the unknown strains represent a novel subline within the genus Lactobacillus, close to but distinct from Lactobacillus curvatus and Lactobacillus sakei. The unknown strains were readily distinguished from all currently described members of the genus Lactobacillus by biochemical properties and SDS-PAGE whole-cell protein profiles. Based on phylogenetic and phenotypic evidence, it is proposed that the unknown bacterium be classified as Lactobacillus fuchuensis sp. nov. The type strain is strain B5M10T (= JCM 11249T = DSM 14340T).

Animals↗