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At least 1,549 records · Page 86Linked to original sources
PubMed1978

Determination of streptomycin residues in eggs and stability of residues after cooking.

An assay procedure for streptomycin was developed, using a surfactant-pH 8 buffer extraction, heating at 85 degrees C to eliminate inhibition from lysozyme activity, and centrifuging to remove physical barriers to diffusion. Recoveries of streptomycin from supplemented eggs averaged 42% over the range of 0.33--2.05 microgram streptomycin/g egg. Eggs were supplemented at 3.0, 30.0, and 300 microgram streptomycin/g and subjected to various cooking procedures: frying, poaching, scrambling, and hard boiling. There was little or no loss of activity as a result of the various cooking procedures with the exception of one of the hard boiled varieties where there was a 40% loss only at the 3.0 microgram/g supplementation. Streptomycin residues were quite stable to normal egg preparation procedures.

Cooking↗
PubMed1978

Effect of storage and processing on tetracycline residues in meat and bones.

A semiquantitative microbiological screening test for antibiotics, a sensitive and quantitative microbiological assay, and a fluorometric method specific for tetracyclines are described. Using these procedures, tetracycline residues in animals derived from feed can be detected in tissues like organs, muscles, and bones. Meat contaminated with chlortetracycline (CTC) and oxytetracycline (OTC) and stored at +8 degrees C and -22 degrees C showed very little decrease in antibiotic concentration; however, heating above 65 degrees C reduced the tetracycline content in meat. Temperatures above 130 degrees C were necessary to destroy CTC in bones, CTC in bones was insoluble above pH 4. Manufacturing products with contaminated meat reduced the tetracycline content only if heating was involved.

Animal Feed↗
PubMed1978

Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.

A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection gas-liquid chromatographic (GLC)-mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extracts.

Animals↗
PubMed1978

Effects of brine treatment on pesticide residues during recycling of pickling brine.

The effects of 2 pickle brine recycling treatments on residues of selected insecticides, herbicides, and fungicides are presented. Residues were determined in raw and brined cucumbers, in untreated brine, and in brine following pasteurization or chemical (NaOH) treatment. The samples were extracted with acetone, partitioned into methylene chloride, cleaned up by gel permeation chromatography, and quantitatted by gas-liquid chromatography using nitrogen/phosphorus, electron capture, and flame photometric detectors.

Food-Processing Industry↗
PubMed1978

Veterinary public health activities aimed at prevention of intoxications by chemical residues in foods of animal origin. Suggestions for inspection programmes.

Practically all today's raw agricultural products have been treated or exposed to one or more agricultural chemicals or veterinary products, in order to increase food production. A tremendous amount of work has been done by veterinarians in coping with diseases and health risks due to microorganisms, parasites and other agents of biological origin. There is no doubt that veterinary services, research and educational institutions have a long and successful tradition also in dealing with problems of chemicals associated with animal and food production, processing, transportation, storage and distribution. Due to the increasing quantity and large numbers of chemicals now used in animal production and related fields, it has however become indispensable to broaden and intensify the education and training of veterinarians, as well as to ensure their participation in all sectors of this field. Veterinarians should be fully involved in the surveillance, prevention and control of intoxications by chemical residues. They are well qualified to do this. They are working continuously in the areas where exposure to animals and food may occur, possess adequate knowledge of the routes of entry of such chemicals into food chains, the fate of their residues, the health hazards involved, as well as of the toxicology, pathology, pathophysiology, and food hygiene and technology. Residues present an enormous challenge for surveillance, prevention and control in agriculture, food processing and related activities.

Animals↗
PubMed1976

Food safety--then and now. A Bicentennial study.

Although this is our Bicentennial year, effective measures to insure food safety date back less than a century. The first efforts toward reform were begun by Accum in England early in the nineteenth century, but they did not bear fruit there--in even a beginning form--until 1875, when Parliament passed the Sales of Food and Drug Act. Legislation came even later in the U.S.--not until the first Pure Food and Drugs Act became law in 1906, largely due to the unswerving efforts for almost twenty years of Harvey W. Wiley. Today, the scientific approach is applied in developing criteria for judging the safety of food and for regulations to insure that healthful, safe food reaches the consumer. Amendments to this law in 1938 and 1958 have further strengthened the protection the public is provided in its food supply. Today, the substances on the "GRAS" list are being examined individually to determine their safety when used in foods. However, the legalistic invoking of absolutes, as in the Delaney Clause of the 1958 amendments, goes beyond the limits of common sense. The challenge is to insure the benefits of science and technology without the loss of basic individual freedom.

Community Participation↗
PubMed1976

[Problems of maintaining of hygienic and microbiological quality standards of foodstuffs, particularly of vegetable origin (author's transl)].

As more and more components of our food are nowadays subjected to industrial processing, microbiological controls of raw materials and plant hygiene are important factors in protecting the consumer. In many cases preventive measures and specifications of microbiological characteristics of certain foodstuffs governed by legal regulations do not suffice to guarantee protection of the consumer as desired. For this reason conscientious food manufacturers maintain controls in line with self-imposed and very strict hygienic and microbiological rules. Insufficiencies of the relevant dietetic regulations are exposed and measures to ensure quality recommended. It is shown that, to determine the hygienic and microbiological condition of dehydrated vegetable raw materials, the conditions applying to fresh vegetables must be taken into consideration. Peculiarities pertaining to the microbiological examination of seasonings and methodical problems of determining and judging the spore contents in foods are described.

Bacteriological Techniques↗
PubMed1975

[Study of enterococci in milk].

Studied were a total of 270 samples of raw and pasteurized milk taken during the various technologic states of pasteurized mild produced for consumption at the State Economic Enterprise "Serdica", establishing the enterococcus and coli titers. It was found that the enterococcus titer of the raw milk varies from 10(-3) up to 10(-6), and the titer of the pasteurized milk at the enterprise and upon delivery through its commercial channels is from 1 up to 10(-3). The enterococcus titer of milk that was pasteurized and was kept for 24 hours at 4-5 degrees C was found to range from 1 to 10(-3), and of milk kept at 18-22 degrees C --from (0(-1) to 10(-6). Full coincidence of the enterococcus titer with the values of the coli titer was found only for pasteurized milk kept under refrigerator conditions. Along with the coli titer the enterococcus one may be used as a subsidiary means in a more strict bacteriologic control, however, it may not be referred to as the only criterion replacing the coli values in the hygiene evaluation of milk. All species of enterococci in varying counts are established in both raw and pasteurized milk. Prevailing are the strains of the Str. faecium group -- 43.2 per cent, and those of the Str. faecalis group -- 24.6 per cent.

Animals↗