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At least 145 records · Page 8Linked to original sources
PubMed1998

Food contamination from epoxy resins and organosols used as can coatings: analysis by gradient NPLC.

Normal phase LC with gradient elution enabled the analysis of a broadened range of oligomers of BADGE (Bisphenol-A diglycidyl ether) and Novolak compounds in canned foods, such as sea foods in oil, meat products and soups. A major component released from Bisphenol-A resins was identified as the cyclo-(Bisphenol-A monoglycidyl ether) dimer and was commonly present in foods at concentrations of around 1 mg/kg. For the epoxy Novolaks, concentrations of the three- to six-ring compounds often far exceeded those of BFDGE (Bisphenol-F diglycidyl ether) and reached 20 mg/kg in foods. A two-step acylation is proposed for the detection of epoxy components.

Benzhydryl Compounds↗
PubMedDate not supplied

Modified immunodiffusion method for detection of Salmonella in raw flesh and highly contaminated foods: collaborative study.

A total of 19 government and private industry laboratories in Canada and the United States participated in the collaborative study. Naturally contaminated ground poultry and animal meals, as well as inoculated raw shrimp, were examined for presence of Salmonella by both the modified immunodiffusion method and the Bacteriological Analytical Manual culture method, resulting in an agreement rate of 93.1%. The 2 methods are statistically equivalent for all food types at each inoculation level and for all lots of naturally contaminated foods evaluated in this study. The modification of the AOAC Official Method 989.13, immunodiffusion (1-2 TEST) method for detection of motile Salmonella in all foods, has been adopted revised first action by AOAC INTERNATIONAL.

Animals↗
PubMed1998

Analysis of hopanoids in bacteria involved in food technology and food contamination.

Hopanoids are pentacyclic triterpenoids which are believed to act as reinforcers of membranes in certain prokaryotic microorganisms. A rapid and sensitive method for their screening in bacteria was elaborated, involving extraction of nonsaponifiable lipids and the analysis by gas chromatography-mass spectrometry, selectively monitoring the ion of m/z = 191. Using the method, hopanoids were detected in strains of Acetobacter pasteurianus, but were found to be absent in lactic acid bacteria (Lactobacillus spp., Lactococcus spp.) and in food-contaminating bacteria (Salmonella spp., Listeria spp., Yersinia spp. and others).

Bacteria↗
PubMed1999

Consumer perceptions and concerns about food contaminants.

More consumers are concerned about microbiological hazards than any other area. Pesticide residues generate concern, especially among low income consumers with less formal education. Use of antibiotics and hormones in animal production is considered a serious hazard by fewer consumers. Consumer attitudes are influenced by media coverage. An increasing number of consumers expect food producers and retailers to assume a major role in providing safe food. A majority of consumers express interesting in purchasing irradiated food when specific benefits are described and the percentage increases when irradiation is more fully described. In actual market experiences, irradiated produce and poultry have been well received. Similarly, most consumers are positive toward biotechnology, with greatest support for environmental applications. The scientific community should use the media to reach the public with information identifying risks and protective strategies, including the use of new technology.

Biotechnology↗
PubMed2005

Molecular monitoring of spoilage yeasts during the production of candied fruit nougats to determine food contamination sources.

In the present work, we have analysed the yeast microbiota present in a manufacturing plant of candied fruits and nougats. Four yeasts species (Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Sporobolomyces roseus, and Debaryomyces hansenii) and a filamentous fungi (Nectria mauriiticola) were identified according to restriction analysis of 5.8S-ITS rDNA. These identifications were subsequently confirmed by sequencing the D1/D2 domain of the 26S rRNA gene. Z. rouxii and Z. bailii were isolated at high frequency along the whole manufacturing process. Since food alteration by Z. bailii and Z. rouxii is the cause of important economic losses for the food industry, there is a need for differentiating yeasts at the strain level as an essential part of quality control programs in this industry. For this purpose, we have tested the performance of three molecular techniques (RFLP mtDNA, RAPD-PCR, and microsatellite with (GAC)5 and (GTG)5 primers) to differentiate strains belonging to these two Zygosaccharomyces species. Those techniques with the best discriminatory power were applied to differentiate Zygosaccharomyces species isolates. The results of this analysis indicate that one strain of Z. bailii and two strains of Z. rouxii were involved in the spoilage of candied fruits. Moreover, the Z. bailii strain was also present in the spoiled nougat, hence being responsible of this alteration.

Candy↗
PubMed2005

Tremor syndrome associated with a fungal toxin: sequelae of food contamination.

We report on an elderly couple who presented with a syndrome that included severe generalised tremor and incoordination after eating soup from a damaged can. Black mould contaminating the can was subcultured and the fungus Penicillium crustosum was identified. This fungus usually produces a potent neurotoxin called penitrem A. The couple displayed symptoms consistent with penitrem A ingestion, all of which resolved fully. Penitrem A intoxication has been well documented in animals, but not in humans.

Aged↗
PubMedDate not supplied

Food contamination by hydrocarbons from lubricating oils and release agents: determination by coupled LC-GC.

We have found that many foods are contaminated with mineral oil products used as lubricating oils/greases or as release agents. The mineral oil base of such products usually consists of branched alkanes ranging between C17 and C35. It forms a broad 'hump' of unresolved compounds in the gas chromatogram. Examples of such products are described; contamination is shown for a sample of bread, bonbon, and chocolate, respectively. The results suggest that contamination of foodstuffs with mineral oils does not always receive the required attention. However, there is also a lack of guidelines.

Bread↗