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PubMed1998

Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat.

The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 +/- 0.03 kGy and 0.69 +/- 0.03 kGy, respectively; but they were not significantly different (P < or = 0.05) on raw and cooked ground turkey meat. High populations (approximately 10(9) CFU/g) of L. monocytogenes declined during 14 days of storage at 4 degrees C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (approximately 10(3) CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7 degrees C for 21 days. The D value changed significantly from 0.70 +/- 0.04 to 0.60 +/- 0.02 kGy when the product was cooked to an internal temperature of 80 degrees C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, aw, moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat.

Animals↗
PubMed1989

[The dental morphology of the Polynesians in the Cook Islands].

The inter-island variations and biological population affinity were examined for the Cook islanders in terms of non-parametric dental characters. The materials used in the present study consisted of plaster casts for 397 people, ages 4-20, collected on Rarotonga, Mangaia and Pukapuka in the Cook Islands. The dental characters observed were 15 traits on the teeth crown. The samples have been divided into five population series on the basis of their native islands: Pukapuka, N-S group (northern-southern island crossbreedings), Rarotonga, Mangaia, and S group (southern islands except Rarotonga and Mangaia). For comparison with other ethnic populations, the samples excluding the Pukapuka are combined into one group to represent full-blood southern-Cook Island Polynesians and named "Southern Cook" here. There were no significant sex differences in the incidences of dental traits in the data used in this study, so they were combined for the statistics. A cluster analysis was carried out to compare inter-population affinities on the basis of Smith's Mean Measure of Divergence (MMD) using the frequencies of shovelling, Carabelli's cusp, protostylid, cusp 6, cusp 7, and deflecting wrinkle. The results are briefly summarized as follows: 1. The differences between the Pukapukans and other four groups in the Cook Islands were observed in the case of 11 characters. Within the samples of the four island groups making up Southern Cook, there were no definitive population differences in dental morphology. The cluster analysis based on Smith's MMD values emerged as two main clusters in the Cook Islands: one cluster consisted only of the Pukapukans, and the other consisted of the rest. The latter was divided into two subclusters. 2. The frequencies of shovelling in the Southern Cook (23%) were quite similar at the medium level (S + S.S), to those in other Polynesian groups as well as in the Micronesian groups. The Pukapukans, however, gave a fairly low percentage (10%). 3. The two populations from the Southern Cook and Pukapuka were compared with other Oceanic populations. The incidences of double shovelling were similar to those of the Guamese, but lower than those of the Hawaiians. The Carabelli's cusp, protostylid and cusp 6 showed higher frequencies than those in the Hawaiians and Guamese. On the other hand, the interstitial tubercle showed a lower percentage than those in the Hawaiians and Guamese. As far as the incidence of the deflecting wrinkle are concerned, the Southern Cook, together with the Guamese, were intermediate between the Hawaiians and Pukapukans.(ABSTRACT TRUNCATED AT 400 WORDS)

Humans↗
PubMed1981

Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements.

Cooking and processing-characteristics of eight Egyptian dry broad-bean varieties were studied along with some of their chemical and physical tests. Good correlation was found between their cooking-quality and their contents of seed coat and phytic acid as well as their amylograms. Seeds of Giza 2 variety contained the lowest contents of seed coat and phytic acid phosphorus and showed the lowest peak viscosity, which were associated with excellent cooking and processing-characteristics. The cooked seeds of this variety were soft and absorbed more water as well as the liquid after cooking contained more color intensity. Other tested varieties contained more of these chemical and physical tests, which were associated with variable cooking and processing-characteristics. Conversely, Rebaya 40 variety contained the highest contents of these chemical and physical tests, which were associated with less cooking and processing-characteristics. Moreover, the water absorption of the raw seeds was correlated to the water absorption of cooked seeds as well as their cookability in the tested varieties. The cooking-quality was not significantly correlated with gelatinization temperatures, protein content and amino acid composition. The amino acids were determined quantitatively by the amino acid analyser, and the predominant amino acids were found to be aspartic acid and glutamic acid, whereas the other acids were found in variable amounts. The nutritional value of broad-bean protein, generally, showed that they are deficient in methionine and isoleucine, compared with the provisional reference of amino acid pattern of the Food and Agricultural Organization of the United Nations.

Cooking↗
PubMed2004

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

Animals↗
PubMed2004

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

OBJECTIVE: Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. METHODS: A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. RESULTS: Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. CONCLUSION: Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

Adult↗
PubMed2004

Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking.

The reduction of deoxynivalenol (DON) during durum wheat processing and spaghetti cooking was investigated in nine samples of durum wheat contaminated with DON under field conditions (either naturally contaminated or artificially inoculated with Fusarium) at levels ranging from 0.3 to 13.1 microg/g. A consistent reduction of DON levels was observed during each of the processing steps from uncleaned durum wheat to cooked spaghetti. With respect to the uncleaned wheat, the average levels of DON were 77% in cleaned wheat, 37% in semolina, 33% in spaghetti and 20% in cooked spaghetti, with relative standard deviations of 11%, 13%, 12% and 8%, respectively. Average DON levels in the screenings, bran and fine middlings were 4.1-, 1.6- and 0.6-fold, respectively, relative to the uncleaned wheat. DON was almost completely recovered from spaghetti after cooking, with a repartition between cooked spaghetti (without the corresponding DON amount from absorbed water) and cooking water generally in favour of the latter. An increased DON leaching into the cooking water was observed when a higher water to spaghetti ratio was used during cooking. This study strongly supports the basis of previous knowledge on DON distribution in durum wheat, semolina and pasta products, and concludes that the retention level of DON from grains on the market to cooked pasta in the plate can be conservatively assessed at 25% or less.

Cooking↗
PubMed2003

Cooking and uveal melanoma risk: results from two German case-control studies.

OBJECTIVE: Two recent studies indicated that cooks may have an increased risk of uveal melanoma. Here we report findings of two German case-control studies regarding cooking and uveal melanoma risk. METHODS: We conducted a hospital and population-based case-control study of uveal melanoma and occupational exposures. We then pooled these results. Overall, 118 cases and 475 controls matching on age, sex and study regions were interviewed. We classified subjects as exposed to an occupational category (i.e. cooks) if they had ever worked within this category for at least six months or more. Subjects who had worked as cooks were rated as either (a) having prepared food without having cooked and therefore unexposed to cooking or (b) having cooked. We used conditional logistic regression models to calculate pooled odds ratios (OR) and 95% confidence intervals (95% CI). RESULTS: Subjects who had ever cooked had an OR of 6.1 (95% CI: 1.7-22.2). Cooking was associated with an OR of 4.0 (95% CI: 0.8-20.1) for a job duration of 0.5-2 years and with an OR of 11.4 (95% CI: 1.6-81.9) for a job duration more than 2 years. CONCLUSIONS: In light of the similar finding in other studies, the association deserves further attention.

Adult↗
PubMed1984

[Studies on health hazards among cooks providing school lunch service. Report 1. The influence of working conditions in central and school kitchens prevalence of health hazards].

Since the School Lunch Law was enacted in 1954, the school lunch program in Japan has seen rapid development, mainly in compulsory schools. Eighty-four percent of all pupils in compulsory schools are fed lunch, and nearly half of the meals are provided by the central kitchen system. There has been much criticism of the central kitchen system concerning the quality of the meals. Recently, it has been demonstrated that many cooks suffer from musculo-skeletal symptoms in their necks, shoulders, arms and lower backs. This paper discusses the relationship between the cooking work load and health hazards by comparing the tasks of cooks in the central kitchen system with those of cooks in individual school kitchens. All the female cooks in one prefecture were queried by a mail survey method. The respondents totalled 1,428 (response rate 68%). Of this number, 186 work in 15 central kitchens (group C) and the other 1,242 work in 401 school kitchens (group S). In addition physical examinations were carried out on cooks who registered serious complaints in the questionnaires and on those who wanted to undergo the examination. The results are as follows: The work load in the central kitchens is greater than that in the school kitchens. Both groups C and S complained of cervicobrachial symptoms and low-back pain as frequently as other workers already reported to be in a high risk of these hazards. Group C suffer from these hazards more frequently and seriously than group S. Group C assigned "carrying heavy objects" as a cause of low-back pain and cervicobrachial symptoms more frequently than group S. This was related to the difference in numbers of meals served by groups C and S. As a result of the physical examination, serious cases of cervicobrachial disorders and/or low-back pain were found more frequently among cooks who had serious complaints than among other examinees. It was concluded that these results demonstrated a positive relationship between the cooking work load and the development of health hazards. Therefore, if we wish to protect cooks from these hazards, it is not advisable to maintain the current central kitchen system.

Adult↗
PubMedDate not supplied

The effect of cooking upon the blood glucose response to ingested carrots and potatoes.

Ten insulin-dependent diabetic subjects were given the following tests in randomized order: 50 g glucose dissolved in water, 250 g raw and cooked potato (equal to 50 g carbohydrate), 270 g raw and cooked carrot (equal to 25 g carbohydrate), and 4 h of fasting. Blood glucose was measured for 4 h following the tests. The postprandial blood glucose responses after pure glucose and cooked potato were almost similar (90-min values: glucose 8.8 mmol/L, cooked potato 8.0 mmol/L), while the response after raw potato was considerably slower and weaker (90-min value: 3.3 mmol/L). There were no differences between the postprandial blood glucose responses after raw and cooked carrot (90-min values: raw carrot 3.2 mmol/L, cooked carrot 2.8 mmol/L), but the responses were statistically different from blood glucose values during fasting alone (90-min value: 0.8 mmol/L). The study shows that cooking is responsible for the rapid increase in blood glucose after ingestion of cooked potato, while no such phenomenon is seen after cooking of carrots.

Adolescent↗
PubMed1998

Survival of Listeria spp. on raw whole chickens cooked in microwave ovens.

The prevalence of microwave ovens in North American homes has increased dramatically within the last decade. Although microwave ovens are primarily used for reheating of foods, they are now more commonly being applied to the cooking of raw foods. Although cooking of raw foods, according to manufacturers' instructions targets an organoleptically acceptable end product, the process does not address the microbiological safety of the cooked food. Seventeen microwave ovens from various commercial suppliers were used to cook naturally contaminated whole raw broilers (< or = 1.8 kg) and roasters (> 1.8 kg) according to manufacturers' instructions. Temperature probes (six per chicken) were used to measure the temperature of chickens immediately after cooking and during the holding period. Of 81 Listeria-positive raw broilers and 93 raw roasters, 1 (1.2%) and 9 (9.7%), respectively, yielded viable Listeria spp. after microwave cooking. Of these, two were undercooked (visual inspection), one was over the maximum weight stipulated by the oven manufacturer and another one was over the maximum weight and undercooked. A significantly greater proportion of contaminated cooked birds was observed with roasters than with broilers, where for one of these contaminated roasters, the temperature at all six measured sites was > or = 87 degrees C. Most of the postcook Listeria-positive birds were associated with 2 of the 17 microwave ovens. Factors such as wattage, cavity size, and the presence or absence of a turntable seemingly did not play a significant role in the survival of Listeria spp. in microwave-cooked chicken. However, the general inability of microwave ovens to uniformly heat chicken carcasses was noted. In order to promote greater safety of microwave-cooked foods, general recommendations for consumers are provided.

Animals↗
PubMed1999

Lung cancer and indoor air pollution arising from Chinese-style cooking among nonsmoking women living in Shanghai, China.

Associations between indoor air pollution from Chinese-style cooking and lung cancer have been found in several investigations. To provide more detailed estimates of the associations while accounting for key confounding factors, we conducted a population-based, case-control study of lung cancer among nonsmoking women living in Shanghai, the People's Republic of China. Five hundred four incident, primary lung cancer cases diagnosed from February 1992 through January 1994 were identified through the population-based Shanghai Cancer Registry. A control group of 601 nonsmoking women was selected randomly from the Shanghai-Residential Registry, and they were frequency-matched to the expected age distribution of the cases. Exposure to indoor air pollutants from Chinese-style cooking was ascertained through in-person interviews. We estimated adjusted odds ratios (OR) and 95% confidence intervals (CI) by unconditional logistic regression. There were similar patterns of excess risk for exposure to indoor air pollutants from Chinese-style cooking across different histological types of lung cancer. Women who did not have a separate kitchen experienced a 28% increased risk of lung cancer (OR = 1.28; 95% CI = 0.98-1.68). We found little association with area of the windows of the apartment where subjects had lived for the longest period of time. Heating cooking oils to high temperatures was associated with a 1.64-fold increased risk of lung cancer (95% CI = 1.24-2.17). An 84% excess risk was found among women who most often cooked with rapeseed oil (OR = 1.84; 95% CI = 1.12-3.02). Lung cancer risks were also related to "considerable" smokiness of the kitchen during cooking (OR = 2.38; 95% CI = 1.58-3.57), frequent eye irritation during cooking (OR = 1.68; 95% CI = 1.02-2.78), to a more than weekly use of frying (OR = 2.09; 95% CI = 1.14-3.84) and deep-frying (OR = 1.88; 95% CI = 1.06-3.32). This population-based case-control study confirmed that exposure to indoor air pollution from Chinese-style cooking, especially cooking unrefined rapeseed oil at high temperatures in woks, may increase the risk of lung cancer.

Adult↗
PubMed2005

The effect of vitamin A-fortified coconut cooking oil on the serum retinol concentration of Filipino children 4-7 years old.

A 6-month intervention trial was conducted among 542 Filipino children aged 4 to 7 years to determine the effect of vitamin A-fortified coconut cooking oil intake on their vitamin A status and to identify factors that influence this. Children were randomly assigned to the Experimental group, with vitamin A-fortified cooking oil ration; to Control-1 group with unfortified cooking oil ration; and to Control-2 group without cooking oil ration. In all groups, children's serum retinol concentration improved. Relative change in serum retinol concentration was significantly higher among the Experimental group, with one-third of total vitamin A intake coming from vitamin A-fortified cooking oil intake, than in the Control groups, with more than half of intake from other vitamin A-rich foods. Determinants of post-intervention serum retinol concentration included baseline serum retinol concentration, caregiver's education, receipt of high-dose vitamin A capsule, interaction between consumption of vitamin A-fortified cooking oil and of other vitamin A-rich foods, and between households purchasing cooking oil and food expenditure. Intake of vitamin A-fortified cooking oil combined with vitamin A-rich foods was necessary to increase serum retinol concentration. It is recommended to vigorously promote the consumption of vitamin A-fortified cooking oil together with other vitamin A-rich sources to sustain the prevention and control of vitamin A deficiency.

Algorithms↗
PubMed1986

Iron content of food cooked in iron utensils.

Twenty foods were cooked in iron and non-iron utensils. Also, three foods were cooked in two iron skillets. Three replications were made, and cooking time and pH for each food were determined. Duplicate samples of the raw and the cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron content was determined by atomic absorption spectrophotometry. Most of the foods (90%) contained significantly more iron when cooked in iron utensils than when cooked in non-iron utensils. Acidity, moisture content, and cooking time of food significantly affected the iron content of food cooked in iron utensils. Perhaps because of differing amounts of previous use, cooking in different iron skillets resulted in some variation in the iron content of food.

Cooking↗
PubMedDate not supplied

Effects of commonly used cooking practices on total mercury concentration in fish and their impact on exposure assessments.

The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmental monitoring programs was calculated. Preparation factors are needed to provide risk assessors with a more accurate estimate of the actual amount of mercury ingested through consumption of contaminated fish. Data on fish preparation and consumption practices of two communities of Chippewa residing on the shores of Lake Superior in northern Wisconsin were used to select practices for study. The most commonly consumed species, walleye and lake trout, were selected. Whitefish livers were also selected for study. Commonly used cooking techniques including panfrying, deep-frying, baking, boiling, and smoking were duplicated in the laboratory. Total mercury concentrations were determined in fish portions before and after cooking and in a portion representative of that analyzed in programs to assess water quality (skin-on fillets). Total mercury was determined by microwave digestion-cold vapor atomic absorption spectroscopy. Mercury concentrations (wet weight basis) in panfried, baked, and boiled walleye fillets and deep-fried and baked whitefish livers ranged from 1.1 to 1.5 times higher than in corresponding raw portions. In lake trout, mercury concentrations were 1.5 to 2.0 times higher in cooked portions than in the raw portion. However, total mercury levels were constant before and after cooking, indicating the concentration effect is caused by weight (moisture and fat) loss. The addition of lemon juice to potentially release mercury from its bound state and promote volatilization did not exert any measurable influence on mercury concentrations in cooked walleye. In some cases mercury concentrations were increased with increased cooking times due to further loss of moisture and fat. Preparation factors (defined as the ratio of mercury concentration in cooked fish to the mercury concentration in the environmental portion) ranged from 1.3 to 2.0. Results suggest that consideration be given to the use of preparation factors in risk assessments, exposure assessments, or issuance of fish advisories where mercury concentration in raw fish tissue are used in conjunction with cooked fish meal sizes.

Animals↗
PubMed1993

Changes in the carbohydrate composition of legumes after soaking and cooking.

Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composition of chick-peas, kidney beans, and lentils at various points in the preparation and cooking process: after soaking, after "normal" cooking (ie, boiling), after pressure-cooking, and after cooked legumes had been held at 35 degrees C for 5 hours. There was a considerable decrease in the amount of monosaccharides, disaccharides, and raffinose oligosaccharides in chick-peas and kidney beans after soaking and cooking. This change in carbohydrate composition was less pronounced when the cooking water was not drained before analysis, which was the method used when analyzing the lentils. Method of cooking (either boiling or pressure-cooking) did not have different effects on the sugar composition of chick-peas and lentils, but loss of oligosaccharides was slightly higher when kidney beans were boiled than when they were pressure-cooked. Loss of alpha-galactosides occurred in chick-peas and kidney beans that had been boiled and then held at 35 degrees C for 5 hours. The HPLC analysis showed that manninotriose was not one of the oligosaccharides present in these legumes.

Carbohydrates↗
PubMed1998

Nitro-polycyclic aromatic hydrocarbon contents of fumes from heated cooking oils and prevention of mutagenicity by catechin.

According to earlier studies, fumes from cooking oils were found to be mutagenic and several polycyclic aromatic hydrocarbons (PAHs), (benzo(a)pyrene (B(a)P), benz(a)antracene (B(a)A), and dibenz(a,h)anthracene (DB(ah)A)) were identified. Fume samples from three different commercial cooking oils frequently used in Taiwan were collected and nitro-polycyclic aromatic hydrocarbons (NPAHs) were extracted from the samples and identified by HPLC chromatography. Extracts from three cooking oil fumes contained 1-nitropyrene (1-NP) and 1,3-dinitropyrene (1,3-DNP). Concentrations of 1-NP and 1,3-DNP were 1.1 +/- 0.1 and 0.9 +/- 0.1 micrograms/m3 in fumes from lard oil, 2.9 +/- 0.3 and 3.4 +/- 0.2 micrograms/m3 in soybean oil, 1.5 +/- 0.1 and 0.4 +/- 0.1 micrograms/m3 in peanut oil, respectively. The preventive effect of three natural antioxidants (gamma-tocopherol (TOC), lecithin (LEC), and catechin (CAT)) for the reduction of mutagenicity and amounts of PAHs and NPAHs of fumes from cooking oils were evaluated. Mutagenicity of cooking oil fumes occurred, and the concentration of B(a)P were significantly reduced (p < 0.05), by adding CAT into cooking oils before heating. B(a)A, DB(ah)A, and two NPAHs were not detected when the concentration of CAT was 500 ppm in all three cooking oil fumes. These results indicate that fumes of cooking oils contained PAHs and NPAHs that may be a risk factor for lung cancer among cooks and the carcinogens could be reduced by adding the natural antioxidant, catechin.

Antimutagenic Agents↗
PubMed1982

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Animals↗
PubMed2002

Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy.

BACKGROUND: Celery root is often consumed in a processed form as a cooked vegetable or as a spice. So far, however, there has been no information about the allergenicity of processed celery in celery-allergic patients. METHODS: In 12 patients with a history of allergic reactions to raw or raw and cooked celery, double-blind placebo-controlled food challenges (DBPCFCs) with raw celery (n = 10), cooked celery (110 degrees C/15 min; n = 11), and celery spice (n = 5) were performed. Nine patients underwent an open mucosal challenge with four samples of canned celery retorted at Co-values (cooking effect) of 7.45-76.07 (corresponding to the time periods in minutes at a thermal influence of 100 degrees C). IgE immunoblot analysis of celery extract was performed with sera of all challenged patients. The thermal stability of celery allergen was investigated by enzyme allergosorbent test (EAST) inhibition. Furthermore, intraperitoneal immunization of mice followed by a rat basophil leukemia (RBL) cell mediator release assay was used as a biological in vitro model to assess the allergenicity of processed celery. RESULTS: Six out of 11 patients showed a positive DBPCFC to cooked celery and five out of five patients to celery spice. Allergenicity of celery was preserved in four patients with a positive DBPCFC to cooked celery even if celery was treated at a Co-value of 76.07. Patients with positive DBPCFC to cooked celery reacted to known celery allergens (Api g 1, Api g 4, cross-reactive carbohydrate determinants CCD). EAST inhibition showed that heat resistance of celery allergens decreases in the following order: CCD > Api g 4 > Api g 1. Accordingly, five of six patients with a positive DBPCFC to cooked celery were sensitized to profilin and/or CCD. The murine model reflected the reactivity of patients sensitized to the major allergen Api g 1. CONCLUSIONS: 1) In a subset of patients with a positive DBPCFC to cooked celery, celery remains allergenic even after extended thermal treatment (76.07 min/100 degrees C). 2) Celery spice is allergenic for patients with an allergy to raw celery. 3) RBL cells sensitized with mouse IgE to raw celery may serve as a useful tool for screening the potential allergenicity of heat-processed products containing celery.

Adult↗