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Results for “Food, Preserved”

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At least 19 recordsLinked to original sources
PubMed2000

Lack of specificity of trans,trans-muconic acid as a benzene biomarker after ingestion of sorbic acid-preserved foods.

The benzene metabolite, trans,trans-muconic acid (MA), has been shown to be a sensitive and specific biomarker for ambient benzene exposure levels as low as approximately 0.5 ppm. However, at lower exposure levels, the use of MA as a benzene biomarker is complicated by the fact that it is also a metabolite of the food preservative, sorbic acid. To better assess the extent of this interference, MA was measured in sequential spot urine samples over a 2-day study period from eight volunteers (four adults and two parent-children pairs) who consumed two sorbic acid-preserved foods. Large increases in MA concentration were seen after ingestion of both foods. Individual peaks ranged as high as 1673.7 ng/ml (705.3 ng/mg creatinine) in adults and 1752.1 ng/mg creatinine (1221.3 ng/ml) in children. Ratios of peak to baseline values varied from 2.5 to 60. The average peak in the seven subjects who showed an increase in MA after ingestion of the first sorbic acid-containing food was 531.1 ng/ml (693.2 ng/mg creatinine). The average in the seven participants who ingested the second food was 1102.1 ng/ml (795.3 ng/mg creatinine). Twenty-four-hour personal air benzene levels were all low (< or = 5.6 ppb). Substantial variation in MA results were seen in some males related to creatinine adjustment. These data indicate that sorbic acid-preserved foods have the potential to cause substantial interference with MA as a biomarker for both occupational and environmental benzene exposure in populations, such as in the United States, where consumption of preserved foods is common. Development of methods to minimize and/or assess sorbic acid interference will improve MA specificity in such populations.

Adult↗
PubMedDate not supplied

[In vitro susceptibility of a Staphylococcus spp. isolate to food preservatives].

Chemical food preservatives are incorporated into food products with the objective of preventing or delaying microbial spoilage and development of pathogenic microorganisms. In this study the in vitro activity of two esters of para-hydroxybenzoic acid (methyl paraben and propyl paraben) was investigated against 434 staphylococci isolates from healthy people. The agar dilution method was used for studying the antimicrobial activity. The investigated parabens were active against staphylococci with minimum inhibitory concentrations lower than commonly used levels for food preservation.

Agar↗
PubMed2004

Screening the yeast deletant mutant collection for hypersensitivity and hyper-resistance to sorbate, a weak organic acid food preservative.

Certain yeasts cause large-scale spoilage of preserved food materials, partly as a result of their ability to grow in the presence of the preservatives allowed in food and beverage preservation. This study used robotic methods to screen the collection of Saccharomyces cerevisiae gene deletion mutants for both increased sensitivity and increased resistance to sorbic acid, one of the most widely-used weak organic acid preservatives. In this way it sought to identify the non-essential, non-redundant activities that influence this resistance, activities that might be the potential targets of new preservation strategies. 237 mutants were identified as incapable of growth at pH 4.5 in presence of 2 mM sorbic acid, while 34 mutants exhibit even higher sorbate resistance than the wild-type parental strain. A number of oxidative stress-sensitive mutants, also mitochondrial mutants, are sorbate-sensitive. This appears to reflect the importance of sustaining a reducing intracellular environment (high reduced glutathione levels and NADH/NAD and NADPH/NADP ratios). Sorbate resistance is also very severely compromised in mutants lacking an acidified vacuole, in vacuolar protein sorting (vps) mutants, in mutants defective in ergosterol biosynthesis (erg mutants) and with several defects in actin and microtubule organization. Sorbate resistance is, however, elevated with the loss of the Yap5 transcription factor; with single losses of two B-type cyclins (Clb3p, Clb5p); and with loss of a plasma membrane calcium channel activated by endoplasmic reticulum stress (Cch1p/Mid1p).

Drug Resistance, Fungal↗
PubMed1995

[Food preservation through combined processes].

Food preservation by combined processes is based on the combination of two or more existing preservation methods with the objective of developing milder preservation procedures. Currently two combined processes (CP) deserve a special attention, the preservation of food by high pressures (HP) and the preservation of food with the combined use of heat and ultrasounds under pressure (Mano-Thermo-Sonication). In the preservation by HP, the food, at room temperature or at very mild temperature, is held during relatively long periods under very high pressures (100-1000 MPa) to inactivate its enzymes and/or microorganisms. This procedure has proved to be effective to inactivate vegetative cells but much less effective to inactivate most enzymes and bacterial spores. Several kinds of food preserved by this method have already been launched into the market. In Mano-Thermo-Sonication (MTS Process) microorganisms and enzymes are inactivated by a combined heat/ultrasounds treatment under pressure. By this method, the lethality of heat treatments at the same temperature is highly increased. Therefore, the intensity of heat treatments can be drastically reduced. Heat resistance of spores is reduced by a factor of 1/10 and that of enzymes and vegetative cells is reduced by a factor of 1/50 approximately. The applicability of this procedure is currently being investigated.

Food Handling↗
PubMed1956

[Preserved foods].

Explore the source record for details and available documents.

Food Preservation↗
PubMed1956

[Preserved foods].

Explore the source record for details and available documents.

Food Preservation↗
PubMed2000

Basic aspects of food preservation by hurdle technology.

Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. Since about 20 years the intelligent application of hurdle technology became more prevalent, because the principles of major preservative factors for foods (e.g., temperature, pH, a(w), Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behaviour of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multitarget food preservation emerged. In the present contribution a brief introduction is given on the potential hurdles for foods, the hurdle effect, and the hurdle technology. However, emphasis is placed on the homeostasis, metabolic exhaustion, and stress reactions of microorganisms related to hurdle technology, and the prospects of the future goal of a multitarget preservation of foods.

Bacteria↗