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  • Articles  (3,696)
  • Blackwell Publishing Ltd  (3,696)
  • 1990-1994  (2,201)
  • 1970-1974  (1,495)
  • Process Engineering, Biotechnology, Nutrition Technology  (3,696)
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  • Articles  (3,696)
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  • 1
    Electronic Resource
    Electronic Resource
    EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods.PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages.The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00480.x
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  • 2
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Understanding the tactile feel of paper, nonwoven, and woven products requires a valid and reliable sensory evaluation method which discriminates and describes handfeel properties. The Handfeel Spectrum Descriptive Analysis method separates the sensory tactile properties of paper and fabrics into clearly defined characteristics that are based on sound physical properties. The benefit of using a trained descriptive sensory panel is that resulting analytical sensory data allow full documentation of a sample's sensory tactile properties that can be related to consumer responses and instrumental physical tests. This benefit derives from strict protocols for manipulation and the use of precisely defined terms to discriminate and describe the qualitative properties (characteristics) and their relative intensities (strength) in each product. This paper discusses in detail the protocols for (1) sample preparation, presentation, and handling during evaluation, (2) the definition and scale range for each sensory attribute/characteristic and (3) the application of these data to address business and technical situations with consumer products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00479.x
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  • 3
    Electronic Resource
    Electronic Resource
    INGESTION AND EXPECTORATION SAMPLING METHODS OF FOUR TASTES IN A MODEL SYSTEM USING TIME-INTENSITY EVALUATIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 5 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this investigation was to compare two sampling methods (expectoration and ingestion) of single component water solutions (sweet—5% sucrose, sour—0.006% citric acid, bitter—0.027% caffeine, salty—0.325% sodium chloride) using time-intensity (T-I) evaluations. Analysis of variance was used to evaluate significant differences. There were subject inconsistencies for the recording times (RT) of sucrose, caffeine and sodium chloride tastes among the sampling methods. No panel differences were found for citric acid duration (RT) between ingested or expectorated samples. Individual contradictions for amplitude sucrose and sodium chloride mixtures were apparent however, the panel demonstrated no differences among the amplitude means between the sampling methods for citric acid and caffeine solutions. Aftertastes for ingested sodium chloride solutions were significantly (P 〈 0.01) greater than for expectorated samples whereas sampling techniques had no effect upon caffeine aftertastes. Individual contradictions were apparent for citric acid and sucrose aftertastes between the sampling methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00481.x
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  • 4
    Electronic Resource
    Electronic Resource
    GROUP TASTE CONCEPT MEASUREMENT: VERBAL AND PHYSICAL DEFINITION OF THE UMAMI TASTE CONCEPT FOR JAPANESE AND AMERICANS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The umami taste concept for a group of judges was measured by a categorization task with food stimuli. The concept was defined to the judges in two ways: first, by verbal description and second, by presenting the judges with standard stimuli: broths made from kombu, katsuobushi and shiitake. The concepts obtained in both instances were close, both for Japanese and American judges. Thus, the umami term could be communicated relatively accurately in sales and marketing without the need for physical standards.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00473.x
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  • 5
    Electronic Resource
    Electronic Resource
    QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Black pepper powder (60 mesh) was stored in consumer unit packs of 100g capacity in low density polyethylene (LDPE) films of 100, 300, and 500 gauge at 27°C and 65% RH. Analyses for sensory quality (odor and flavor), volatile oil, oleoresin, piperine content, and TLC were carried out at 15, 30, 45 and 80 days of storage. Significant loss of “top notes”, volatile oil, and hydrocarbons were seen after 15 days of storage itself while the “basic notes” and oxygenated compounds were retained up to 45 days. There was no loss of piperine up to the end of the study. The black pepper powder was not fit for table use after 15 days, though it could be used for other culinary purposes up to 80 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00474.x
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  • 6
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF SAS® COMPUTER PROGRAMS FOR SENSORY GRAPHICS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Graphics programs were developed using SAS® (Statistical Analysis System) for descriptive analysis sensory data. The routines allow the operator to generate publication quality polar coordinate plots (“cobweb” diagrams), and principal component plots from simple data files.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00476.x
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  • 7
    Electronic Resource
    Electronic Resource
    TEMPORAL ASPECTS OF HEDONIC RESPONSES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time-intensity (T-I) measurements correlated significantly with results from conventional hedonic scaling on a 20-cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T-I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00475.x
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  • 8
    Electronic Resource
    Electronic Resource
    RELATING SENSORY AND CHEMICAL DATA TO UNDERSTAND FLAVOR (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1990), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Flavor cannot be measured directly by instruments, it is an interaction of consumer and product. A gas chromatogram, even with 250 peaks on it, does not say anything about the flavor, only about the volatiles. In some cases a character impact compound might be present, in a second group of products a small number of compounds may be responsible for the majority of the flavor, while a third class contains more complex foods, which have generally been processed in some way. A range of methods has been, more or less, successfully used to try to link composition data to flavor data, including the calculation of odor units, fractionation of chromatographic effluent, “nasal appraisal” of chromatographic effluent, and a range of multivariate statistical procedures. However, defects in understanding of the mechanism of operation of the chemical senses has limited the success which has been achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1990.tb00477.x
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  • 9
    Electronic Resource
    Electronic Resource
    MUSCLE CATHEPSINS IN THREE SPECIES OF PACIFIC SOLE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The cathepsins in saline muscle extracts of three species of Pacific sole were investigated. A buffered hemoglobin solution (pH 3.0) served as substrate for the enzyme assay. No apparent change in catheptic activity in muscle homogenates of English sole was observed during 25 days of frozen (−26 °C) storage. Partial characterization of the cathepsins indicated a pH activity optimum of 3.0–3.5 for rex and petrale sole but a slightly higher PH optimum of 3.2–3.8 for English sole. The three species showed a temperature optimum of 45 °C for hemoglobin splitting. A wide variation in catheptic activity within the species was observed for rex sole while English and petrale sole showed more uniform catheptic activity. The mean activities for the three species varied significantly (P 〈 0.05). Results of sensory evaluation of muscles containing high and low levels of catheptic activity from the three species of sole did not support the assumption that cathepsins have a substantial influence upon the quality of marine food fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02944.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The viscosities of selected fruit juices and purees were measured with a coaxial-cylinder viscometer in the temperature range 20–70°C. Depectinized apple juice and Concord grape juice were Newtonian fluids at all concentrations and their viscosity decreased considerably at higher temperatures. Cloudy apple and orange juices changed from Newtonian to pseudoplastic at concentrations higher than 50 and 20° Brix. respectively. Temperature had a smaller effect on viscosity of cloudy juices than of clear juices. The apparent viscosity of fruit purees (pseudoplastic fluids) decreased slightly at higher temperatures. The activation energy for flow increased with the juice concentration and decreased with the presence of suspended particles in the fruit product. The data and conclusions are useful in the design and operation of efficient food-processing equipment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12119.x
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  • 11
    Electronic Resource
    Electronic Resource
    POST-MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A study of the physical changes associated with rigor mortis in breast muscle was undertaken to assess the factors that may influence ultimate tenderness. Isometric tension changes and shortening were measured at temperatures 2–37°C. These changes were measured while holding the muscle strips in a phosphate buffer, pH 7.2. Isometric tension was measured by transducers and recorded on a physiograph. A pattern of tension development and gradual relaxation has been demonstrated to occur post-mortem in strips of turkey breast muscle held isometrically. The time to maximum tension development occurs in 3.85 ± 0.19 hr and is not linearly related (P 〈.05) to temperature. The amount of maximum tension developed averaged 25 g/cm2 and was significantly (P 〈 .05) related to temperature. Relaxation to about 50% of maximum occurs in 18 hr. The amount of shortening that occurs post-mortem is linearly related (P 〈 .01) to temperature. No “cold shortening” of turkey breast muscle was evident.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12124.x
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  • 12
    Electronic Resource
    Electronic Resource
    SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12126.x
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  • 13
    Electronic Resource
    Electronic Resource
    BIOCHEMISTRY OF TEA FERMENTATION: CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: 14C-amino acids were added to fresh tea-leaf homogenate undergoing conversion to black tea. After conversion (30 min, 25°C), the volatile compounds present in the headspace over the reaction mixture were collected and analyzed by gas chromatography. Results showed that leucine, isoleucine, valine and phenylalanine were partially converted to the aldehydes expected from a Strecker degradation. These aldehydes are constituents of black tea aroma. Further, drying of the fermented mixture caused an additional amount of the aldehydes to be formed. In contrast, no detectable volatile compounds were formed from aspartic acid, glutamic acid, glutamine, arginine, threonine. serine or theanine under the same conditions. Production of aldehydes from amino acids was shown to be dependent on the enzymic conversion process: Tea leaf which had been inactivated by steam treatment was not effective in causing formation of volatile aldehydes from the amino acids. Identical results were obtained in a model tea fermentation system composed of a crude soluble enzymes extract from tea leaves, purified epigallocatechin gallate and 14C-amino acids. Ascorbic acid was found to inhibit formation of aldehydes from amino acids in this model tea fermentation system; dehydroascorbic acid by itself was found to be effective in causing formation of volatile aldehydes from amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12128.x
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  • 14
    Electronic Resource
    Electronic Resource
    EFFECT IN RATS OF PARTIAL REPLACEMENT OF COW'S MILK PROTEIN BY SUPPLEMENTARY NITROGEN (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A number of experiments studied growth of weanling rats and urinary nitrogen excretion in young adult rats when cow's milk protein was partially replaced by varying levels supplementary nitrogen. A mixture of nonessential L-amino acids (NEAA) or a mixture of diammoniumcitrate and glycine (DAC-Gly) was used as the source of nitrogen. Substitution of the 15% milk protein diet to the extent of 10% slightly reduced growth; significant growth reduction occurred with substitutions of 20% and greater. Fortification of the diets containing 10.5% milk protein and the supplementary nitrogen sources with sulfur amino acids did not restore growth the maximum rate obtained with the 15% milk protein diet. Additional supplementation with tryptophan further improved growth slightly but not to the maximum rate. Several other essential amino acids, alone or in combination, had no apparent effect. Based on urinary nitrogen excretion, comparable results were obtained with young adult rats by substituting nitrogen for milk protein the diets. The reduced performance following substitution of milk protein with supplementary nitrogen may be due partly to decreased utilization of sulfur amino acids and possibly to decreased utilization of all essential amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12130.x
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  • 15
    Electronic Resource
    Electronic Resource
    LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Relationships between the tenderness of very slowly cooked meat and its waterholding capacity, pH and the amount of water-soluble components were studied. Beef muscle portions from the longissimus, semitendinosus and rectus femoris muscles were heated under fixed temperature programs with samples from each analyzed at 1-hr intervals between the 3rd and the 10th hr of heating. Weight losses after holding at the final temperature to the 24th hr were determined. During the first 4 hr of heating there were only minor changes in tenderness. The major decrease in shear values occurred between the 4th and 6th hr, when the meat was warming from 50-60°C. The weight losses increased rather linearly to the 7th hr and remained constant for the longissimus and the semitendinosus muscle. The pH values gradually increased during heating. During the first 3 hr of heating, up to 45°C, there was only a slight decrease in the amount of the water-soluble fraction. During the following 3 hr. from 45 to 58°C, the water-soluble fraction decreased more rapidly and the decrease was only slight during a following 4-hr holding period. After 6 hr of heating to 60°C there were still uncoagulated water-soluble proteins. These studies indicate that the final temperature of meat has great influence on tenderness and weight loss. The significance of the shrinkage of collagen in long-time, low-temperature cooking is considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12131.x
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  • 16
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 1. Compositional Changes During Cooking of Turkey Roasts (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: White and dark turkey roasts, averaging 7.1 and 3.1 lb respectively, were made with meat taken from selected samples of the various entries in the Pennsylvania Turkey Random Sample Meat Test. Additional róasts were made from sample birds from the University research flock. Roasts were wrapped in aluminum foil, then cooked in a Telkes oven. All roasts were cooked to an internal temperature of 170°F. There were no sex differences in cooking losses except when skin was examined separately. Differences in cooking losses were observed in the breast meat but not in the thigh meat of roasts prepared from Bronze and White turkeys. Losses were higher for breast meat than for thigh meat. There was an indication that size of bird was not a significant factor in determining percentage cooking losses for breast and thigh roasts. When fat drippings from cooked skin were analyzed for carbonyl content high skin yielding males were characterized by the high concentration of the 2-enals in relation to the methyl ketones. Low skin groups consisted mainly of methyl ketones.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12134.x
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  • 17
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and Temperature (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Cooked turkey and chicken skin residue and separated drippings or oil were stored at various temperatures then presented to a trained taste panel for flavor evaluation. Panel members were able to discriminate between a control (unstored) and a sample of residue after 3 wk of storage at 40°F. They were not able to differentiate between control and treatment (stored) oil even after 7 wk of storage. When chicken skin residue and oil were evaluated after storage at 40°F the panel members could detect differences between the residue samples at 3 wk, but unlike the turkey oil stored at the same temperature they indicated discriminatory ability after 1 wk of storage. When both cooked chicken and turkey skin fractions were presented to the panel at the same time without a reference control (unstored) they were able to identify differences but could not indicate a clear preference for either one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12136.x
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  • 18
    Electronic Resource
    Electronic Resource
    Letter to the Editor (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12350.x
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  • 19
    Electronic Resource
    Electronic Resource
    Role of Cuticle in Spoilage of Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The role of cuticle (mucoprotein layer on the egg shell) in preventing spoilage of eggs by microorganisms was studied. Eggs collected from the uterus or eggs treated with 5% EDTA solution to remove cuticle spoiled at a much faster rate than the normally laid eggs. The weight of the egg shell and its membranes did not affect the spoilage of eggs collected from the uterus. The protection provided by the cuticle was found to last at least up to 96 hr after the eggs are laid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12354.x
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  • 20
    Electronic Resource
    Electronic Resource
    Chicken Myofibril Fragmentation in Relation to Factors Influencing Tenderness (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Susceptibility of chicken pectoralis major myofibrils to mechanical fragmentation was investigated, after various periods of aging, as an index of tenderness. Treatments were used which accelerated, retarded or prevented postmortem glycolysis. Fragmentation, with breaks always beside the Z line, was measured by microscopic examination of homogenized muscle. Fragmentation of pre-rigor muscle produced small, contracted and poorly defined particles. As rigor mortis developed, fragments became longer, more rigid and clearly defined. With additional aging after full rigor. homoaenization produced progressively smaller myofibrillar fragments consisting of 1 to 6 sarcomeres. Muscle was feast tender (as measured by shear force) when it was in full rigor and tenderized with subsequent aging. Retardation of the onset of rigor mortis extended the time required for tenderization. Although the fragmentation pattern generally corresponded to changes in tenderness in glycolysing muscle, fragmentation was not found to be an accurate index of tenderness. Sarcomeres did not lengthen during the aging period after rigor mortis developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12355.x
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  • 21
    Electronic Resource
    Electronic Resource
    The Effects of Freezing on the Survival of Salmonella and E. coli in Pacific Oysters (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A mixed inoculum of Salmonella derby or S. typhimurium and Escherichia coli I was injected into the intestinal region of Pacific oysters (Crassostrea gigas) which were then frozen by four methods. Frozen oysters were stored at O°F, and survival of the inoculated bacteria was determined over a period of two weeks. In separate experiments, inoculated oysters were homogenized and then stored, unfrozen, at 32°F and −30°F (frozen). Routinely, bacterial counts and pH readings were taken of all samples during the course of experiments.Both species of Salmonella proved to be highly sensitive to freezing, regardless of the freezing method, and showed a survival of 1% or less after 48 hr. E. coli proved less sensitive, showing a wide and capricious variability of survival during the first week of storage, with survival ranging from 10 to 30%. Generally, however, most samples showed a decline comparable to that of salmonellae after two weeks’storage. Because of the fluctuation in E. coli counts after freezing, it is difficult to correlate the numbers of E. colt in frozen shellfish with the count in unfrozen shellfish. Therefore, it would be inappropriate to apply coliform standards for fresh oysters to the frozen product.In separate studies using inoculated oyster homogenates held at 32° and −30°F for 168 hr, a higher survival rate of E. coli and salmonellae was noted in samples held at −30°F. However, since results obtained were based solely on bacterial counts, it is not possible to say with certainty that these results indicate a protective effect by oyster homogenates against the adverse effects of freezing. Significantly, the results of these experiments did not agree with results obtained with whole oysters, thus indicating the inadvisability of attempting to apply results of homogenate studies to the whole oyster.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12357.x
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  • 22
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    Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho- tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms.Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus.None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12361.x
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  • 23
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigments in Tinto Cão Grapes (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The anthocyanin pigments present in the skins of Tinto cão grapes were extracted with 0.1% HCI in methanol. The pigments were purified by Dowex 50 W-X4 cation exchange resin, and separated into individual pigments by two-dimensional paper chromatography with n-butanol-acetic acid-water (4:1:5, v/v) and acetic acid-water-HCI (15:82:3, v/v) as solvent systems. Partial acid hydrolysis revealed the number of sugar molecules in each pigment. Acyl components and sugar moieties were identified through acid hydrolysis and spectral measurement.The Rf measurement of the pigments and their hydrolysis products, together with the alkaline degradation of the aglycone, confirmed the chemical structures of the anthocyanins as malvidin 3-monoglucoside, peonidin 3-monoglucoside, cyanidin 3-monoglucoside, petunidin 3-monoglucoside, petunidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with p-coumaric acid, peonidin 3-monoglucoside acylated with p-coumaric acid, and cyanidin 3-monoglucoside acylated with caffeic acid.Malvidin and peonidin were not present in the original sample. They were formed during the extraction and purification procedures. Malvidin 3-monogfucoside and malvidin 3-monoglucoside acylated with p-coumaric acid were the dominant anthocyanins present in Tinto-cao grapes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12364.x
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  • 24
    Electronic Resource
    Electronic Resource
    Respiration of Potato Mitochondria and Whole Tubers and Relation to Sugar Accumulation (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: We have made a quantitative assessment of the changes in reducing and non-reducing sugar contents and respiration in stored White Rose potato tubers as a function of temperature of storage. The increase in sugar content with decrease in storage temperature and the decrease in sugars with increase in temperature is accounted for in only a minor way by the corresponding decrease or increase in respiratory’activity of the tubers. The maximal possible contribution of respiratory activity to the changes in sugar content varied from less than 1% to 13% depending on the particular storage conditions. The temperature-dependence of respiratory activity of potato mitochondria was compared to that of whole tubers, and a quantitative comparison was made of the potential respiratory activity of the mitochondria to respiration of the whole tubers. The potential mitochondrial activity is such that respiration of whole tubers would not be limited by this factor at any temperature studied although it is recognized that the effect of mitochondrial activity could be an indirect one. Unlike whole tubers, mitochondria displayed a temperature response typical of an enzymic reaction with an apparent energy of activation of 14,000 cal/mole with succinate as substrate. The temperature-dependence of potato mitochondrial respiration is typical of that found for other plant mitochondrial systems but differs markedly from that of mitochondria of mammals and poikilotherms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12365.x
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  • 25
    Electronic Resource
    Electronic Resource
    Infection Routes of Bacteria into Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12368.x
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  • 26
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    WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies have indicated that one factor responsible for protein-calorie malnutrition in children is the deficiency of good-quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good-quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime-cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime-cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high-protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02952.x
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  • 27
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    USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD: NUTRITIVE VALUE AND ACCEPTANCE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Breads in which water and milk powder were replaced with unrefined pork blood and/or cottage cheese whey were compared with commercial white bread and an “organic” whole wheat bread. Loaves were evaluated for appearance, composition and acceptance. Rat feeding studies in which the breads contributed about 10% protein to otherwise complete diets indicated no significant differences in growth performance (adjusted PER's) between commercial and “organic” bread. Significantly better performance was obtained for loaves containing blood, whey and blood: whey mixtures. The experimental loaves were comparable in acceptability to commercial breads, although loaf volumes were much lower and crumb texture coarser.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02954.x
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  • 28
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    BONE PARTICLE CONTENT OF SOME MINCED FISH MUSCLE PRODUCTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Minced fish muscle recovered by flesh separators may vary in bone particle content depending on the type of machine and the size of the openings that the fish are passed through to screen out the skin and bones. Orderly marketing of these materials will require some measure of control of the bone particle content. The method presented here for quantifying the bone particle content of minced flesh by gravity-flotation involves (1) shredding the flesh with a low-speed stirring device and (2) gravity separation of the bone, cartilage and other high-density components from the lower-density floatable muscle fibers. Experimental samples obtained by passing various fish materials through flesh separators and then through 1- and 2-mm flesh strainers were analyzed for their bone particle content by the proposed method. The bone particle content of flesh containing 25 to more than 100 particles per pound could be reduced by 70–100% by passage through strainers. Imported commercial samples displayed bone particle contents of 4 to over 400 per pound. Sensory panels could not detect more than 10% of the particles found by objective analysis. The gravity-flotation method may serve as a useful quality control tool.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02955.x
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  • 29
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    SQUID PROTEIN ISOLATE: EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue and temperature) were investigated. From this study the following parameters were chosen to optimize extraction: pH 11 (sodium hydroxide) or 4% salt concentration (sodium chloride, sodium hexametaphosphate in aqueous extractant); temperature = 22°C; time = 45 min; particle diameter = 2–3 mm; solvent-to-squid ratio = 10:1. Under these conditions, about 85% of the squid protein can be extracted. 65% of the extracted nitrogen is recovered as protein isolate by isoelectric precipitation at pH 5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02956.x
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  • 30
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    EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of air velocity, relative humidity, temperature and presence of glucono delta lactone (GDL) on the quality of frankfurters, were evaluated. Rate of heating was inversely proportional to rate of weight loss during processing. High humidity processes at slow air flows had the fastest heating rates; however, quality was unacceptable because of fat separation and pale color. A process where the smokehouse temperature was slowly increased by 6°C increments, and where a low relative humidity and high air flow were used, gave the best quality. Color and texture was more desirable on products having higher shrink. The presence of GDL had no effect on the final color of products processed under the same conditions; however, maximum color appeared to develop earlier in samples containing GDL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02958.x
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  • 31
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    EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only at high temperature (160°F) had the softest texture. Smoking only at low temperature (100°F) did not develop surface color thus resulting in a product having the poorest appearance. A process which combined smoking at both low and high temperature at 60% RH gave a product having excellent texture and appearance. High temperature smoking above 160°F darkened the surface excessively and reduced product acceptability. A holding period after brining and between the cold and hot smoking stages in the process improved appearance and smoke flavor. Water phase salt content judged to be the optimum saltiness was 3.7%. Microbiological counts in the product of the combination cold and hot smoking process were very low (〈 10/g). Smoking at 90–100°F did not allow an increase in surface microbiological count. The final step in the process when carried out at 160°F inactivated most of the vegetative microorganisms inoculated on the surface. Storage life of Spanish mackerel produced by cold followed by hot smoking (160°F) was 45 days at 38°F and at least 22 wk at 10°F. This process does not meet the 30 min at 180°F minimum temperature requirement in the Good Manufacturing Practice Regulation of the Food and Drug Administration for smoked fish; therefore, frozen storage and distribution are recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02957.x
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  • 32
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    EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY Clostridium botulinum IN VACUUM-PACKAGED SIDE BACON (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of nitrite and storage temperature and toxinogenesis by Clostridium botulinum in vacuum-packed side bacon was investigated. In two series of experiments (A & B) bacon packs were prepared with levels of 0, 50, 100, 150 and 200 ppm nitrite and inoculated with C botulinum at 102 spores/g and 104 spores/g. Packs A were incubated at 20 and 30° C and packs B at 30°C only. Both were held for a maximum of 32 days and analyzed for toxin at intervals of 2, 4, 8, 16 and 32 days. At 20°C none of the controls without nitrite was found to be toxic after 32 days. At 30°C inhibition of toxin formation at the higher nitrite levels was observed at 32 days. Organoleptic evaluation of the bacon packs stored at 30° C showed about one-third of the toxic samples examined were acceptable to the panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02960.x
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  • 33
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    Electronic Resource
    QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Each of three ground beef products, varying in price (based on lipid content) were purchased from each of three retail stores. Patties of each product were modified broiled at 177°C for 35 min. Products containing 10–20% lipid had less cooking loss than those containing 25–30% lipid, but lower-lipid, higher-priced beef cost more per 100g of cooked meat than higher-lipid, lower-priced beef. Percentage ether extract decreased after broiling raw ground beef containing 20–30% lipid, and increased slightly after broiling raw ground beef containing less than 12% lipid. Over-all acceptability was similar for all three products, but the leanest, highest-priced product rated less juicy, more mealy and lower in flavor than higher-lipid, lower-priced products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02961.x
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  • 34
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    ACCELERATED PORK PROCESSING: A QUANTITATIVE STUDY OF BACTERIAL FLORA OF CURED AND SMOKED HAMS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 96 hams (48 left and right pairs) were assigned to either accelerated or conventional processing methods following separation from their respective sides at a commercial slaughter plant. Bacteriological survey samples were aseptically removed from the accelerated and the conventionally processed hams prior to curing. A second bacteriological sample was removed from both the rapid and conventional treatments following curing, smoking and chilling. Total bacterial counts were then determined on both the fresh and cured muscle tissue. The effect of different processing techniques was evaluated by bacterial flora present in the rapid and conventionally processed hams. Aerobic bacteria (15°C and 37°C) anaerobic bacteria (37°C) and anaerobic sporeformers were analyzed statistically. Anaerobic sporeformers were estimated by the most probable number method. No significant differences (P 〈 0.01) were found between rapid or conventional processing techniques in total aerobes and anaerobic sporeformers in fresh or cured muscle tissue. Total anaerobes were significnatly greater (P 〈 0.05) in conventional processing when compared to rapid processing. Results reveal no significant bacteriological problems in the rapid processing of pork prior to initial chilling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02959.x
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  • 35
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    FREEZING OF COOKED MEAT: INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The combined effects of freezing rate, frozen storage and reconstitution method on meat quality and yield were studied in multifactorial experiments using pan-fried 1.5 cm slices of longissimus muscles and deep-fat fried meat patties. On the whole, a slight improvement in sensory quality and yield was seen with increasing freezing rate, except that liquid nitrogen immersion freezing influenced flavor negatively. In contrast with earlier results of ours with raw beef, an advantage was now seen for reconstitution after previous thawing over reheating directly from the frozen state, and pan frying gave better sensory quality but lower yield than continuous microwave reheating. Tenderness of sliced, cooked beef tended to increase during frozen storage, while the opposite was earlier observed for frozen raw beef. Otherwise, a general trend was seen towards decreasing yield and sensory quality during frozen storage. A number of significant interactions between variables was obtained, suggesting that their influence on quality and yield is interrelated in a rather complex manner.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02962.x
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  • 36
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    ANALYTICAL PREDICTION OF DRYING PERFORMANCE IN NONCONVENTIONAL SHAPES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study is made to develop a tool to predict drying performance of nonconventional shapes. Many food drying processes are diffusion-controlled. An approximated analytical solution to Fick's diffusion equation is given for bodies which have a cardioidal, corrugated, circular, epitrochoidal, square, or hexagonal cross section. A conformal mapping approach is used to obtain the concentration distribution and the result is integrated over the volume to yield analytical weight loss equations for each shape. The result is applied to compare drying performance of apples on an equal weight-equal cross sectional area or an equal weight-equal thickness basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02965.x
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  • 37
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    INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02876.x
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  • 38
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    SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The amounts of total and individual fatty acids present in tri-glycerides (TG), free fatty acids (FFA), diglycerides (DG), monoglycerides (MG) and polar lipids (PL) were determined at various stages of dry sausage ripening using a combination of thin layer and gas chromatography. Total FFA increased from 1 to 5% of total fatty acids and DG fatty acids from 0.5 to 4%, whereas TG fatty acids showed a corresponding decrease. The rate of liberation of FFA was in the order 18:2 〉 18:1 〉 18:0 〉 16:0 while MG and DG were enriched in 16:0. These results suggest specificity of lipolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02878.x
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  • 39
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    EFFECTS OF SOY CURD ON THE ACCEPTABILITY AND CHARACTERISTICS OF BEEF PATTIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy curd-beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the addition of flavoring to the curd before patty formation, increases in soy concentration became less detectable and the acceptability of the patties was drastically increased. Soy curd-beef patties made with 1100 psi curd and with color and flavor added were favorably accepted even at levels as high as 75% curd (w/w). The easy detectability of flavored soy in patties did not greatly change the high acceptability of the patties. The chemical composition, functional characteristics and physical properties of the soy-beef patties were also studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02877.x
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  • 40
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    STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: During ripening of dry sausage, disappearance of carbohydrates and production of lactate, volatile fatty acids, pyruvate and carbonyls was followed. When expressed as mmoles/100g of dry matter, carbohydrate disappearance (ca. 10 mmoles/100g dry matter) could be accounted for by production of lactate (ca. 17 mmoles) and acetate (ca. 2 mmoles) in two similar experiments. No differences were observed due to the presence of a starter culture in one experiment. In a third experiment, carbohydrate disappearance (ca. 16 mmoles) could only partly be accounted for by lactate (ca. 19 mmoles) and acetate (ca. 2 mmoles) production. Oxidative dissimilation of carbohydrates by micrococci during the early stages of ripening in the third experiment is offered as possible explanation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02879.x
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    CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentration changes for ammonia, total and individual free amino acids, total peptides, nucleotides, nucleosides and some individual amines were followed during ripening of dry sausage, with and without “starter culture.” A decrease was observed for peptides, nucleotides, glutamic acid, histidine, tyrosine and ornithine, an increase for all other compounds, being most intense for total free amino acids during the first days of ripening. The rate of free amino acid production exceeded the rate of ammonia production. The presence of a starter culture intensified free amino acid production and peptide disappearance. A tenfold increase in the concentrations of histamine, tyramine and putrescine was observed in the presence of a starter culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02880.x
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    BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The solid compound formed by treating L-lysine with linoleic acid has been examined by chemical stoichiometry, electrical conductivity, infrared and nuclear magnetic resonance spectroscopy. The compound has been shown to be a true equimolar salt. Evidence from nmr and ir spectroscopy shows that the diene system of the linoleic acid is not changed from that in the free fatty acid. Conductivity measurements show that the salt is a moderately strong electrolyte. Salts of other basic amino acids, ornithine and 2,4-diaminobutyric acid, with linoleic and oleic acids were also examined and showed similar evidence. Interpretation of the data and the significance of the findings to stability of amino acid salts of unsaturated fatty acids are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06393.x
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    QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A technique for determining the relative quantities of oxymyoglobin, metmyoglobin and total pigment concentration at the surface of on intact meat sample was developed. A Beck-man DK-2 spectrophotometer with reflectance attachment was used and spectra were recorded on the RA scale. The sample port of the spectrophotometer was modified so that a uniform and high intensity light beam measuring 0.5 × 0.6 cm reached the surface being evaluated. A sample holder was constructed so that known proportions of oxygenated and oxidized meat could be exposed to the light beam. A family of curves representing varying known amounts of metmyoglobin and oxymyoglobin were obtained. The height of the peak at 632 nm (ΔRA632) was directly related to the amount of metmyoglobin at the surface of the meat sample. For 100% oxymyoglobin, ΔRA632 was at a minimum and equal to RA750. For 100% metmyoglobin, ΔRA632 was at a maximum and the height of the response depended upon the amount of total pigment present. A linear relation was obtained when ΔRA362 was plotted against percent metmyoglobin or against total pigment determined by the Hornsey (1956) method. The method requires making two readings of the meat samples at a single wave length. One reading of the sample followed by one reading of the same sample after oxidation with K3 Fe(CN)6 provides a quantitative evaluation of the metmyoglobin concentration and the total heme pigment concentration. The accuracy of the method may be improved by making multiple readings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06404.x
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    EPIMYSIAL CONNECTIVE TISSUE POLYSACCHARIDES OF BOVINE SEMIMEMBRANOSUS MUSCLE AND ALTERATIONS IN THEIR TYPE WITH AGE AND SEX DIFFERENCES (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: — Newborn veal, 11.5-month-old steers, 14.5-month-old heifers and 9 to 10.5-year-old cows were used to identify the polysaccharide types present in the epimysium and to determine the relationship between the amount of connective tissue polysaccharides and the amount of collagen in the epimysium. Trimmed muscle was used for tenderness evaluation by shear force. Average amounts of 332, 247, 230 and 202 mg dry polysaccharides per 100g dry, defatted epimysium were isolated from the veal, steer, heifer and cow groups, respectively. A negative correlation was obtained between age of animals and amount of isolated polysaccharides. Only 20% of the hexosamine in the dried defatted epimysium was extracted as soluble connective tissue polysaccharides. It is possible that some selective solubilization of certain polysaccharides occurred during extraction and, consequently, the extracted polysaccharides may not reflect the actual polysaccharide composition of the intact tissue. Considering this, it was found by using Dowex 1 x-2 chromatography that an average of 42% of the total uronic acids of the veal and heifer groups was eluted with 0.5M NaCl. 17 and 19% of the cow and steer uronic acids, respectively, were eluted with 0.5M NaCl. In the veal and heifer groups, 37 and 38% of the total uronic acids were eluted with 1.5M NaCl, whereas in the cow and steer groups the amount represented 71 and 70%. The percentages of uronic acids eluted with 2.0M NaCl were 20, 11, 19 and 12% in the veal, steer, heifer and cow groups, respectively. Dermatan sulfate was found to be the main polysaccharide eluted with 1.5M NaCl for the veal, heifers and cows. It also represented an important type in the steers, although other sulfate polysaccharides seemed to be present. Cellulose polyacetate electrophoresis confirmed that hyaluronic acid and dermatan sulfate were present in the epimysium. The ratio of hexosamine to insoluble collagen in the epimysium was positively associated with muscle tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04024.x
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    COMPARISON OF LAG TIMES OBTAINED FROM OPTICAL DENSITY AND VIABLE COUNT DATA FOR A STRAIN OF PSEUDOMONAS FRAGI (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Values were obtained for the lag times of a strain of the meat spoilage bacterium Pseudomonas fragi under a variety of cultural conditions by analyzing optical density (OD) and viable count (VC) data using the Gompertz equation. Lag times produced from OD data were shorter than those derived from VC data. Observations showed that during the lag phase, cell length increased before the cells began to divide, explaining the apparent earlier resolution of lag phase observed with the OD measurement technique. By linear regression the general equation:Log (VC Lag time) = A + B.Log (OD Lag time)where A = 0.344 and B = 0.868 was derived to interconvert OD lag times and VC lag times. This equation was applied to predicted lag times derived from models that had been constructed using optical density data and that are used to predict growth kinetics of cold-tolerant pathogens on foods. With this adjustment, the models demonstrated an improved predictive ability when compared to measured values for growth of these pathogens on foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00604.x
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  • 46
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    INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY SODIUM DIACETATE (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth and survival patterns of Listeria monocytogenes strain Scott A were studied in brain heart infusion broth containing sodium diacetate. Minimum inhibitory concentrations decreased with decrease in temperature, from 35 and 32 mM at 35C and 20C, respectively, to 28 mM at 5C. Broth pH containing 35, 32, and 28 mM sodium diacetate was 5.25, 5.40 and 5.60, respectively. Sodium diacetate was more effective than acetic acid alone in inhibiting the organism over the pH range of 5.0-6.0. Addition of 21 mM (0.3%) sodium diacetate to ground beef or beef slurry suppressed total aerobic counts during refrigerated storage. Although the meat pH decreased from 5.6 to 5.2 by the addition of the compound, a major part of the antimicrobial effect was attributed to the diacetate and not just pH. Sodium diacetate suppressed growth of three additional L. monocytogenes strains and strains of Escherichia coli, Pseudomonas fluorescens, Salmonella enteriditis and Shewanella putrefaciens. P. fragi, Yersinia enterocolitica, Enterococcus faecalis, Lactobacillus fermentis and Staphylococcus aureus were insensitive to the compound. Sodium diacetate has potential for use in controlling growth of listeriae in meat, poultry and fish products and suppressing growth of certain Gram-negative spoilage and pathogenic microorganisms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00588.x
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    BACTERIAL ADHERENCE AND VIABILITY ON CUTTING BOARD SURFACES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The adherence and viability of Escherichia coli inoculated onto the surfaces of plastic cutting boards and new and used wood cutting boards were evaluated. Most of the inoculum was recovered from all surfaces after resident drying times of 5 min and from plastic surfaces at 24 h. When the exposure time was extended to 2 h, 〉 90% of the cells placed on new and used dry wood surfaces were not recovered after vigorous rinsing. Scanning electron microscopy showed that the bacteria resided within the structural xylem fibers and vegetative elements of the wood. After resident drying times of up to 2 h, almost 75% of the adherent bacteria on the wood surfaces were viable, as defined by a nalidixic acid direct viable count procedure. Microcosm studies showed no intrinsic growth-supporting or toxic properties of the cutting board materials. Bacteria that adhered to plastic surfaces were more easily removed by low-temperature washing than were cells that adhered to wood surfaces. These studies demonstrated that bacteria adhering to wood surfaces resided within the structural and vegetative elements of the wood's xylem tissues and were viable; wood was more retentive than plastic; penetration of the inoculum liquid promoted cell adherence to the wood matrix; and conditioning of wood with water before inoculation interfered with bacterial adherence.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00591.x
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    EDITORIAL (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00578.x
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    ENRICHMENT OF SEVERELY AND MODERATELY HEAT-INJURED LISTERIA MONOCYTOGENES CELLS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recovery of injured cells of a 90% heat kill of Listeria monocytogenes strain Lm82 in Trypticase soy yeast extract broth (TSBYE) at 30C was determined in enrichment broth and modified enrichment broth. Although the surviving population was heterogeneous with respect to degree of damage, two fractions of surviving cells defined as moderately and severely damaged were considered. Progeny of moderately damaged survivors (NaCl-sensitive but not enrichment medium-sensitive) increased about 100-fold in 5 h; severely damaged cells (enrichment medium- and NaCl-sensitive) did not grow in this time period. Most of the severely damaged cells required 20 h or longer to recover in TSBYE and even longer in TSBYE plus selective agents. Recovery was accelerated either by adding sodium pyruvate or by reducing the oxygen level. The results were used to design a Mark I preenrichment/enrichment protocol based on the U.S. Food and Drug Administration's selective enrichment broth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00598.x
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    PSYCHROTROPHIC AND MESOPHILIC FUNGI ISOLATED FROM IMPORTED FROZEN LEAN MEAT IN EGYPT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: From 475 samples of imported frozen lean beef in Egypt, 859 psychrotrophic fungal strains (770 strains by the dilution plating and 89 strains by direct plating) were isolated. There were also 1291 mesophilic fungal strains isolated (1133 and 158 strains by the two different methods, respectively). The predominant psychrotrophs identified were species of Cladosporium and Penicillium while most mesophiles were in the genera of Aspergillus, Cladosporium and Penicillium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00601.x
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    SURVIVAL OF SALMONELLA TYPHIMURIUM, ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES DURING STORAGE ON BEEF SANITIZED WITH ORGANIC ACIDS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterile beef tissue was inoculated with either Salmonella typhimurium, Escherichia coli O157:H7 or Listeria monocytogenes Scott A and washed with 23C distilled water, 1% lactic acid or 1% acetic acid. The washed tissue was subjected to simulated dry chilling or spray chilling followed by storage at 5C. The washed tissue was stored at 5C for up to 21 days at 26% relative humidity, and total bacterial populations were determined by plating on nonselective and selective agars. There was no significant difference in the surviving populations of S. typhimurium, Escherichia coli O157:H7, or L. monocytogenes after storage, irrespective of chilling method. The surviving populations of bacteria were significantly lower on acid washed adipose tissue, when compared to the comparable water washed tissue. These results indicate that although injury and recovery of pathogenic bacteria may occur as a result of organic acid carcass sanitizing treatments, there was no practical significance of this phenomenon after 3 days of storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00603.x
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    MATHEMATICAL MODELING OF MICROBIAL GROWTH: A REVIEW (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of mathematical modeling of microbiological behavior to predict and evaluate food safety or shelf life is receiving considerable interest. Researchers are attempting to use mathematical equations that incorporate such critical growth factors as pH, aw, and NaCl content to predict microbial growth and/or toxin production in order to replace traditional time-intensive challenge studies. Predictive equations can be divided into probabilistic, regression, Arrhenius, and square root models. Models vary greatly in theory and complexity. Predictive models are used to monitor processes ranging from temperature during distribution to inventory control. They have been shown to be useful in product development and shelf-life estimation when safety is not an issue. Most models are generated by regression analysis of data obtained from laboratory experiments. Statistically based models, even when conservatively derived, are not appropriate as the only criterion for evaluating food safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00594.x
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    MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes during production and ripening in the microbial flora of 11 batches of Arzúa, a soft cheese made from raw cow's milk, were investigated. The following microbial groups were counted on the surface and interior of the cheese: total viable count (TVC), lactic acid bacteria (LAB), halotolerant flora, enterococci, proteolytic enterococci, staphylococci, Staphylococcus aureus, Enterobacteriaceae, faecal coliforms, molds, yeasts, Listeria spp. and (in milk) Brucella spp. pH and water activity were also determined. TVC and LAB were, generally, more than 9 log (cfu/g). Enterococci counts increased gradually, reaching values in excess of 6 log units. Halotolerant flora and staphylococci remained practically constant throughout ripening, at 6–8 and 5–7 log units, respectively. Maximum Enterobacteriaceae and faecal coliform counts exceeded 7 and 6 log units, respectively. Brucella spp. were not detected in any of the milk samples. Listeria spp. were detected in four batches, and Listeria monocytogenes in two.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00596.x
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    THE EFFECT OF LACTIC ACID DECONTAMINATION ON THE MICROFLORA ON MEAT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Meat acquires a characteristic microflora after slaughter and butchering. This normal microflora may be beneficial in that it occupies a niche that would otherwise permit unimpeded growth of potential pathogens. Lactic acid decontamination (LAD) is intended to eliminate pathogens but also affects the normal microflora. The immediate effect was studied by means of an in-vitro model. Experiments using this model achieved a reduction in the mesophilic Enterobacteriaceae on meat by 1 to 3 log10 colony forming units and shifted the predominant microflora in the direction of Gram-positive bacteria and yeasts. Colony counts were an unreliable indicator of LAD-induced reductions in Gramnegative foodborne pathogens. Their reduction depended on the ratio of the more lactic acid resistant Gram-positive bacteria to the more sensitive Gram-negative bacteria. The rank order of lactic acid-resistance of nonpathogens present on meat was yeasts = lactobacilli 〉 psychrotrophic Gram-positive bacteria 〉 mesophilic Enterobacteriaceae. Psychrotrophic Gram-negative bacteria were the most sensitive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00597.x
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    INCIDENCE OF LISTERIA SPECIES IN INDIAN SEAFOODS AND MEAT (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty eight samples of fresh, frozen and dry seafoods and 27 samples of fresh and cold stored meat and meat products obtained from retail shops were examined for the presence of Listeria spp. Direct plating of the sample homogenate on Listeria Selective Agar (LSA) was compared with the two step enrichment method devised by Hao et al. for detecting Listeria spp. in vegetables. We report that modification of this methodology involving cold enrichment for 48 h in Brain Heart Infusion (BHI) at 10C followed by enrichment at 37C in Listeria enrichment broth (LE) resulted the enumeration of a large population of Listeria from flesh foods. Listeria isolates from fish and meat were identified by employing the cultural methods given in modified version of the Bacteriological Analytical Manual (Lovett and Hitchins 1988). Listeria spp. from seafoods were identified, with the order of predominance as L. grayi, L. innocua, L. murrayi, L. seeligeri. Samples of meat and their products were found to be contaminated mainly with L. innocua and L. murrayi. In contrast, screening of an independent batch of 20 fish and meat samples by adopting the PHLS (UK) method revealed predominance of L. grayi and L. seeligeri in fish and presence of additional species like L. seeligeri, L. ivanovii and L. welshimeri in meat products. None of the methods however could detect incidence of L. monocytogenes in any of the samples tested from local market in Bombay.
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    ADDENDUM (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00592.x
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  • 57
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    MICROBIOLOGICAL QUALITY OF CEBRERO CHEESE FROM NORTHWEST SPAIN (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cebrero cheese is traditionally manufactured from raw cow's milk in the Cebrero mountains of Galicia (NW Spain). We report determinations of pH and aw, and counts of total aerobic bacteria, psychrotrophs, Enterobacteriaceae, Escherichia coli, coagulase-positive Staphylococcus aureus, Listeria, molds and yeasts, in 49 samples. E. coli count exceeded the level permitted by Spanish legislation in 51% of samples. S. aureus count exceeded the level permitted in 20% of the samples. In one sample, with pH 5.06, two species of Listeria (L. monocytogenes and L. seeligeri) were detected. Although the pH of this cheese is fairly low, it does not appear to be sufficient to prevent the occurrence of certain pathogenic microorganisms.
    Type of Medium: Electronic Resource
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    THE INTERRELATIONSHIP BETWEEN PERCEIVED KNOWLEDGE, CONTROL AND RISK ASSOCIATED WITH A RANGE OF FOOD-RELATED HAZARDS TARGETED AT THE INDIVIDUAL, OTHER PEOPLE AND SOCIETY (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 14 (1994), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship between perceived risk, perceived control and perceived knowledge was investigated for a range of food related hazards. One hundred and eighty six questionnaires were completed; these were designed to assess perceived risk for a range of food related hazards at three levels of risk “target”— personal risk, risk for other people, and risk for society. Additional questions about perceived control and perceived knowledge for the potential hazards were also asked.Results indicated that individuals perceived personal risk to be lower than for either other people or society, independent of the hazard characteristics, in line with the theory of optimistic bias. Personal control tended to be seen as greater for the self than for other people, for those hazards where personal control was conceptually feasible. Perceived control for societal hazards was conferred onto society. Individuals thought that personal knowledge for a given hazard was greater than for other people. No direct relationship between perceived control and perceived risk was found, although there was a direct relationship between perceived knowledge and perceived control.The results are discussed within the framework of optimistic bias and illusion of control. It is concluded that the mechanism for such effects is dependent on the perceived characteristics of the potential hazard itself.Optimistic bias and greater perceived knowledge about potential hazards may explain the failure of public information campaigns; individuals will assume that they are invulnerable to hazards, and that information is directed at individuals less knowledgeable than themselves.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1994.tb00581.x
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    EDITORIAL (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00110.x
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    EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration. Salmonella typhimurium at 2 × 105 CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm2 current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO3, and at 45 min in NaC2H3O2 at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na3PO4 and at 60 min in Na2CO3 at 0.0015 M concentration by electricity in combination with high pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00111.x
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    EFFECT OF PROCESSING CONDITIONS ON THE FORMATION OF BIOGENIC AMINES AND ETHYL CARBAMATE IN SOYBEAN TEMPE (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tempe is a fermented soybean product originating from Indonesia. The effects of manufacturing conditions, i.e., soaking, boiling, fermentation and home cooking by stewing or frying, and the effect of pure cultures of microorganisms commonly occurring in tempe towards their production of toxicants like biogenic amines and ethyl carbamate were investigated. The level of biogenic amines in soaked soybeans was rather low (total 〈 280 ppm), and not significantly affected by boiling, but considerably increased by fermentation. The functional fungus Rhizopus oligosporus mainly produced tyramine and some putrescine (total biogenic amines approximately 1800 ppm). With added inoculation of Klebsiella pneumoniae and Trichosporon beigelii, the total amount of biogenic amines increased slightly (2000, resp. 2100 ppm) with a shift towards cadaverine. With added Lactobacillus plantarum, a reduction of tyramine levels resulted in a considerably lower total level of biogenic amines (approx. 1000 ppm). Storage at 5C did not affect the level of biogenic amines, whereas at 25C, increased levels of putrescine were observed. Home cooking by stewing had little effect, but frying in oil resulted in significant decreases of both putrescine and tyramine. Preventive measures to keep biogenic amines at low levels in tempe are recommended. They include inoculation with selected lactic acid bacteria which cannot produce but can degrade biogenic amines, and frying instead of stewing of tempe. Ethyl carbamate levels were negligible (〈11 ppb) in all treatments; this was attributed to the absence of significant concentrations of ethanol in the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00114.x
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    RESPONSE SURFACE MODELS FOR THE EFFECTS OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM NITRITE ON THE AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS 196E (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects and interactions of temperature (12–45C), initial pH (4.5–9.0), NaCl (0.5–16.5%), and sodium nitrite (1–200 μg/ml) on the aerobic and anaerobic growth of Staphylococcus aureus 196E were studied using 50 ml portions of Brain Heart Infusion Broth in 250ml unsealed and sealed trypsinizing flasks, respectively. The flasks were inoculated to a level of approximately 103 cfu/ml, incubated on a rotary shaker, sampled periodically, and enumerated on Tryptic Soy Agar. Growth curves were generated by fitting the data to the Gompertz function using nonlinear regression analysis. The general growth characteristics of S. aureus in response to the five environmental variables were similar to those observed by other investigators including (1) enhanced growth in the presence of oxygen, (3) ability to grow at high sodium chloride concentrations, and (3) dependence of the bacteriostatic activity of sodium nitrite on pH and oxygen availability. Supplemental studies indicated that growth kinetics were independent of inoculum size, which allowed the Gompertz A term to be treated as a constant. However, the maximum population density (MPD) achieved by the cultures was dependent on the independent variables, requiring that it be modeled in addition to the Gompertz B and M terms. The MPD was then used to calculate the Gompertz C term. Quadratic and cubic response surface models were generated using various data transformations. Quadratic models using and LN-transformation provided reasonable predictions of the effects of the four variables on the growth kinetics of S. aureus, and should prove useful for providing initial estimates of the behavior of S. aureus in foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00103.x
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    BOOK REVIEWS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book reviews in this article: FATTY ACIDS IN FOODS AND THEIR HEALTH IMPLICATIONS, 53rd in a series of Food Science and Technology monographs. Edited by Ching Kuang Chow.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00108.x
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    EVALUATION OF NUTRITIONAL QUALITY AND FOOD SAFETY OF SEAWEEDS OF INDIA (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Indian seaweed species Enteromorpha linza, Enteromorpha prolifera, Ulva fasciata, Caulerpa taxifolia and Sargassum johnstonii from natural and cultivated populations were evaluated for food safety and nutritional quality. Among the above seaweeds, Enteromorpha prolifera showed the highest caloric value and protein content, while these values were lowest in Sargassum johnstonii species of natural habitat. The lipid content was maximum in cultivated seaweeds of E. linza and U. fasciata species. Crude fiber varied within a narrow range in all the seaweeds analyzed. Protein efficiency ratio (PER) studies conducted with E. linza and U. fasciata showed low PER values compared to control rats fed on casein as source of protein. Acute oral feeding of seaweeds E. linza, U. fasciata, C. taxifolia and S. johnstonii and subacute oral feeding of E. linza for 12 weeks did not produce any toxic effects on male and female rats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00096.x
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    ANTAGONISM OF BACTERIAL COMPETITORS TOWARD LISTERIA MONOCYTOGENES IN ENRICHMENT CULTURE (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was made of the competitiveness toward Listeria monocytogenes (Lm82) in Listeria enrichment broth (LEB) by bacteria isolated from foods and by strains of Enterococcus and other Gram-positive bacteria. Competitive (i.e., able to mask during enrichment in LEB for 24 h) and noncompetitive bacteria were tested for production ofanti-Lm82 agents in diffusion zone assays on deMann-Rogosa-Sharpe (MRS) agar with added beta-glycero-phosphate (MRSB) and in Listeria enrichment agar (LEA). Enterococci were the most active competitors. The presence of small (2–6 mm diameter) inhibitory zones on MRSB correlated significantly with competitive activity in LEB; however, the correlation was not due to the metabolic activity that produced inhibitory zones on MRSB. Zone-producing bacteria were more likely to be competitors than were nonzone producers, but not all zone producers were competitors. Similarly, about 15% of bacteria that did not produce zones were competitive. The few inhibitory zones on LEA indicated that competitor activity in the selective enrichment broth may only rarely be due to the production of diffusible inhibitors. The most important factor in competitiveness was the ability of enterococci and some other bacteria to maintain superior numbers in the presence of prolisterial selective agents in LEB. With their superior numbers, competitors significantly decreased the pH of LEB. faster than did noncompetitors. Diffusible inhibitors produced in LEA by bacteria may also contribute significantly to competitiveness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00099.x
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    EFFECT OF A HIGHWAY'S TRAFFIC ON THE LEVEL OF LEAD AND CADMIUM IN FRUITS AND VEGETABLES GROWN ALONG THE ROADSIDES (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of fruits (grapes, pomegranates, and tomatoes), and vegetables (onions, potatoes, and spinach) were collected directly from randomly selected commercial farms along the Tripoli-Zawiya major road, at the appropriate harvest seasons, during the period of May through November 1988. The objective was to determine the extent of contamination of the crops with toxic heavy metals, lead and cadmium, from traffic emissions. For the purpose of comparison, similar crops were collected, within the same periods, from farms in Waddy Al-Rabia, far away from any major road.The samples were dry-ashed, and analyzed using flameless Atomic Absorption Spectrophotometer (AAS).The statistical analyses of the experimental data showed that the major road contributed significantly (P 〈 0.05) to higher concentrations of lead in all the crops examined; and also cadmium in all the crops except in potatoes. Vegetable crops were found to have higher contents of these two metals than the fruits. Substantial amounts of these metals could be removed by washing the samples with triple distilled water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00090.x
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    USE OF MEAT ISOLATE, LACTOBACILLUS BAVARICUS MN, TO INHIBIT LISTERIA MONOCYTOGENES GROWTH IN A MODEL MEAT GRAVY SYSTEM (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The ability of Lactococcus lactis 11454, Pediococcus pentosaceus 43200 and Lactobacillus bavaricus MN, originally isolated from dairy, vegetable, and meat products, respectively, to inhibit growth of Listeria monocytogenes Scott A in a model beef gravy was examined. In the first series of experiments, where the lactic acid bacteria and L. monocytogenes were inoculated at levels of 105 CFU/mL and 103 CFU/mL, respectively only L. bavaricus inhibited listerial growth at 10C. Subsequent experiments using L. bavaricus MN confirmed that the inhibition was caused by a bacteriocin, occurred at temperatures at low as 4C, and could be initiated by 103 CFU/mL L. bavaricus in the presence of L. monocytogenes at levels 10-fold higher. Although the inhibitory agent was protease-sensitive and inhibition occurred in the absence of a fermentable carbohydrate, the presence of acid enhanced efficacy of the bacteriocin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00091.x
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    CONSUMER WILLINGNESS TO PAY FOR SAFER FOOD PRODUCTS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Existing estimates of societal costs of food-borne pathogens use only out-of-pocket expenses, such as hospital charges, and ignore the cost of (or willingness to pay to avoid) the pain and suffering associated with a food-borne disease. This paper develops and implements a method to determine consumers’willingness to pay for safer food products. The results show that, for each meal that may be contaminated, participants in this study would pay 55 cents to eliminate Salmonella and 81 cents to eliminate Trichinella spiralis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00094.x
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    SEAFOOD ALLERGY: PREVALENCE AND TREATMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1992), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seafood is a common cause of food allergy. Allergic reactions are reported by consumers following ingestion of seafood meat and by processing workers after occupational exposure to seafood by inhalation of vapors generated during cooking. Although seafood allergy is commonly observed in clinical practice, its precise prevalence is not established. Based on our estimates, approximately 100,000 to 250,000 Americans are at risk of developing allergic reactions to seafood products. In this study, skin testing, in vitro assays and double-blind, placebo-controlled food challenge were employed to investigate seafood allergy in shrimp-allergic individuals. As in most food allergy studies only 1/3 of the alleged shrimp-sensitive subjects had a positive shrimp challenge test. The combination of a positive shrimp skin test and shrimp RAST (〉11% bound) had the best predictive value (87%) for a positive challenge response. Although occupational seafood allergy is not well-studied, based on a Canadian investigation, it can be estimated that 57,000 American seafood workers are at risk of developing work-related allergic reactions. Since seafood is a major food allergen in consumers and industrial workers, further studies are necessary. Despite developments of new antiallergic therapies, avoidance continues to be the best “treatment”for allergic ingestive, inhalative and occupational disease.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00095.x
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    CONSUMER RESPONSE TO INFORMATION ON INTEGRATED PEST MANAGEMENT (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1992), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Risk communication theory is used to address consumer concerns about food safety and pesticide residues. Risk perception is a function of actual hazard and “outrage”factors. If concerns are acknowledged and information is provided on how risks are being addressed, the outrage component of perception is reduced. Two 2-min videos were prepared to present information on the environmentally responsive integrated pest management (IPM) approach to farming. The video was shown to a total of 197 consumers in controlled group settings. Although about 90% of participants expressed confidence in the safety of produce grown in California and the United States, 40% said they avoided some produce items due to safety concerns. Pre-and post-attitude assessments and group discussions documented a significant change in attitudes toward food safety, farming practices, and university efforts to help farmers. This project indicates that consumer concerns are significantly reduced when their knowledge of IPM practices is increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1992.tb00087.x
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    ESTIMATING DEPTHS OF BACTERIAL PENETRATION INTO POST-RIGOR CARCASS TISSUE DURING WASHING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method for predicting the depth of penetration of bacteria into various beef tissues was developed. Blue Lake, an insoluble dye, was used to simulate bacteria on the meat surface because movement of the Blue Lake into the meat tissue during spray washing could be easily visualized. The beef tissue surfaces studied were: (1) exterior lean, (2) exterior fat, (3) interior body cavity (peritoneum) and (4) cut tissue. The model indicated that many bacteria not removed during washing are driven into the beef tissue by the washing process. Interior body cavity tissue was most resistant to penetration followed by exterior lean and fat tissues, which were about equal in resistance. Cut surfaces were the most susceptible to Blue Lake penetration.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00078.x
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    EFFECTIVENESS OF CARNOBACTERIUM PISCICOLA LK5 FOR CONTROLLING THE GROWTH OF LISTERIA MONOCYTOGENES SCOTT A IN REFRIGERATED FOODS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The potential for controlling the growth of Listeria monocytogenes in refrigerated foods using Carnobacterium piscicola LK5, a bacteriocin-producing strain originally isolated from raw ground beef, was studied using co-culture techniques. Eight foods, including UHT milk, canned “all-beef”dog food (cooked meat), raw ground beef, irradiation-sterilized raw ground beef, chicken roll, pasteurized crabmeat, canned creamed corn, and frankfurters, were inoculated with 103 cfu/g L. monocytogenes Scott A, with and without 104cfu/g LK5, and incubated at 5 and 19C. Samples were removed periodically and assayed for total aerobic plate count using Brain Heart Infusion Agar and L. monocytogenes using Vogel-Johnson Agar or Modified Vogel Johnson Agar. The growth of L. monocytogenes was suppressed in milk, dog food, crabmeat, creamed corn, and frankfurters stored at 5C. The microorganism was less inhibitory at 19C. In sterile raw ground beef, LK5 inactivated the pathogen at 5C and prevented its growth at 19C. No activity attributable to LK5 was observed in refrigerated nonsterile ground beef or chicken roll; however, these products did not support the psychrotrophic growth of the pathogen even in the absence of LK5. LK5 was most effective in products where the background microflora was reduced by either thermal processing or irradiation treatment. The results indicate that C. piscicola LK5 has potential as a means for preventing the growth of L. monocytogenes in a variety of refrigerated food products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00080.x
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    QUALITATIVE CORRELATION OF THE MOUSE NEUROTOXIN AND ENZYME-LINKED IMMUNOASSAY FOR DETERMINING CLOSTRIDIUM BOTULINUM TYPES A AND B TOXINS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficacy of an enzyme-linked immunosorbent assay for botulinal toxin using polyclonal antibodies was evaluated in relation to the standard mouse assay. Qualitative tests for toxin in a meat system inoculated with Clostridium botulinum and pure cultures of various aerobic and anaerobic bacteria showed that both the mouse neurotoxin and enzyme-linked immunosorbent assays detected toxin in the samples. However the ratios of mouse:ELISA activity of culture supernatant toxins of C. botulinum showed wide disparity among strains of types A and B. Trypsin treatment resulted in a slight loss of ELISA activity but the mouse response increased.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00070.x
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    EFFICACIES OF ACETIC, LACTIC AND TWO MIXED ACIDS IN REDUCING NUMBER OF BACTERIA ON SURFACE OF LEARN MEAT (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study on sanitizing beef surfaces was designed to evaluate effects of mixtures of acetic, lactic, citric and ascorbic acids with individual solutions of acetic and lactic acids. Acetic acid (3%), lactic acid (3%), MA1 (2% acetic, 1% lactic, 0.25% citric and 0.1% L-ascorbic acids) and MA2 (2% lactic, 1% acetic, 0.25% citric and 0.1% L-ascorbic acids) solutions were applied to beef core samples of muscle inoculated with bacteria. Experimental variables were type, concentration and temperature of acid solutions and type of microorganisms. Overall, an increase in either acid concentration or treatment temperature decreased numbers of residual viable bacteria. Lactic acid solution was the most effective against S. typhimurium with a reduction of 2 log10 at 70°C. For enterobacteria, acetic, lactic and MA2 solutions at 70°C resulted in a 1.5 log10 reduction. MA2 was the most effective acid solution at both 45 and 70°C, whereas, lactic acid and the MA2 mixture did not differ in effectiveness at 20°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00072.x
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    DAMINOZIDE RESIDUE PRESENT IN APPLE FRUIT AFTER LONG AND SHORT TERM EXPOSURE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1991), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Daminozide residues were determined in ppm or ppb on ‘Starking', ‘Red King', ‘Rome’and ‘Golden Delicious’apples after repeated long term exposure (21 years) and on ‘Top Red’apples after short term (1 year) exposure. Application rates varied from 2.2 to 9.0 kg/ha for short term exposure and 2.2 to 4.5 kg/ha for long term exposure. Two and three years after cessation of the daminozide spray program no daminozide residues were found in ‘Top Red’regardless of the rate applied or analytical procedure used. Daminozide residues (〈1 ppm) were present in ‘Starking', ‘Red King', ‘Rome’and ‘Golden Delicious’one year after cessation of the spray program. The cultivar ‘Rome’had consistently higher daminozide residue levels followed by ‘Golden Delicious', ‘Red King’and ‘Starking'.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00056.x
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    BOOK REVIEW (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book reviews in this article: MANUAL OF CLINICAL MICROBIOLOGY, 5th edition. A. Balow (editor-in-chief).
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00076.x
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    RECOVERY OF VIBRIO METSCHNIKOVII FROM MARKET SEAFOOD (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vibrio metschnikovii, a potentially pathogenic marine bacterium, was recovered from a wide variety of finfish and shellfish purchased at fish markets and supermarkets. Because limited information is available on the occurrence of this organism in food products and human disease, the observations may be relevant to public health considerations of seafood consumption.
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    ABSORPTION OF VANADIUM, NICKEL, ALUMINUM AND MOLYBDENUM BY SWISS CHARD GROWN ON SOIL AMENDED WITH OIL FLY ASH OR BOTTOM ASH (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 12 (1991), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An appreciable percentage of electric power is generated by oil-fired power plants. The ash resulting from such plants is typically very high in elements such as vanadium, nickel, aluminum and molybdenum. Oil bottom ash and fly ash when disposed or fly ash fallout from such power plants could result in absorption of such metals by agricultural crops. Swiss chard (Beta vulgaris L.) was grown in potted soils amended with oil bottom ash and fly ash at 2% and 1% (w/w), respectively. The crop absorbed significantly higher concentrations of each of the metals as compared to those in the control crop grown on soil alone. Higher levels of the ashes in soil resulted in phytotoxicity to the swiss chard.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00066.x
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    INHIBITION OF BOTULINUM TOXIN PRODUCTION BY PEDIOCOCCUS ACIDILACTICI IN TEMPERATURE ABUSED REFRIGERATED FOODS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1991), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The “Wisconsin process'’(a combination of lactic acid starter culture and sucrose) has previously been shown to be effective in preventing botulinum toxigenesis in reduced nitrite bacon. This technology has been applied to other low-acid refrigerated foods which receive less than a 12D thermal process. A combination of Pediococcus acidilactici and dextrose was effective in preventing botulinum toxigenesis in chicken salad. When the chicken salad was temperature abused, the P. acidilactici catabolized available dextrose to lactic acid. Extracellular accumulation of the lactic acid caused a decrease in the pH of the product. Pathogen challenge tests verified that the rate and extent of lactic acid accumulation in the chicken salad during temperature abuse was sufficient to preclude botulinum toxigenesis. This technology has the potential to be of use in a variety of low-acid refrigerated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00057.x
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  • 80
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    SURVIVAL OF SALMONELLA TYPHIMURIUM, LISTERIA MONOCYTOGENES AND INDICATOR BACTERIA ON COOKED UNCURED TURKEY LOAF STORED UNDER VACUUM AT 3°C (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1991), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterile slices of cooked uncured turkey loaf were inoculated with 106 CFU of either Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Enterococcus faecalis, Citrobacter freundii, Klebsiella pneumoniae, or Enterobacter cloacae. Inoculated samples were vacuum-packaged and stored at 3 ± 1°C. Microorganisms were enumerated at 0, 3, 6, 9, 12, and 15 days on nonselective media. K. pneumoniae exhibited the least cold-tolerance with a log10 1.70 decrease in numbers. The coliforms E. cloacae, E. coli, and C. freundii had a survival pattern similar to that of S. typhimurium, with population decreases of log10 0.65, 0.82, 1.13, and 0.79, respectively. E. faecalis and L. monocytogenes were significantly more cold-resistant, with a decrease of log10 0.20 and no significant change in numbers, respectively. Survival of E. faecalis was not significantly (p 〈 0.01) different than that of L. monocytogenes, suggesting the use of enterococci as indicators of L. monocytogenes contamination of processed meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00059.x
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  • 81
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    OXYRASETM ENZYME AND MOTILITY ENRICHMENT FUNG-YU TUBE FOR RAPID DETECTION OF LISTERIA MONOCYTOGENES AND LISTERIA SPECIES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A rapid and simple method using a U-shaped glass apparatus (Fung-Yu tube) for early determination of the presence of Listeria monocytogenes and Listeria species in mixed cultures and inoculated meat samples has been developed. This system utilizes unique biochemical and physical properties of Listeria for selective enrichment. Fraser broth was used as a selective enrichment broth especially for observation of esculin hydrolysis (blackening of broth), and semisolid Modified Oxford agar was used for selective detection of motility of Listeria. When Fung-Yu tubes containing 0.1 unit/mL of OxyraseTM (membrane fractions of Escherichia coli) were inoculated with L. monocytogenes, an enhanced early growth of L. monocytogenes occurred. A presumptive positive result for low numbers of L. monocytogenes (1–100 CFU/g) in the presence of large numbers of competitive microflora in pre-enriched (24 h) ground beef samples using the Fung-Yu tube method with the aid of OxyraseTMwas obtainable within 10 h. Using this system, isolation of Listeria in the presence of mixed bacterial flora (44 species), such as Bacillus, Escherichia, Klebsiella, Proteus, Salmonella, Shigella, Staphylococcus, and Streptococcus, and in inoculated ground beef was successful in 24–48 h. The Fung-Yu tube procedure is a highly sensitive, selective, and easy-to-use method to separate and isolate L. monocytogenes and other Listeria spp. from other contaminating microorganisms in meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00047.x
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  • 82
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    SPIRAL SYSTEM AND LASER COLONY SCANNER FOR ENUMERATION OF MICROORGANISMS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aerobic Plate Count (APC) and spiral plate (Spiral) methods using both manual counting (MC) and laser counting (LC) procedures were compared for pure bacterial, yeast, and mold cultures and raw milk samples. All four combinations of methods (APC-MC, APC-LC, Spiral-MC, and Spiral-LC) gave similar log10 counts of studied pure microbial cultures, producing results that were not different for the purposes of practical microbiology. With bacterial and yeast cultures, counts differed by less than half a logarithmic cycle (the range of difference = -0.26 to +0.42), the range of difference being -0.03 to +0.62 for Aspergillus flavus and Penicillium camemberti molds. An exception was noticed with Rhizopus oligosporus mold when plates were read by laser due to large (10–15 mm) colony size. The difference between the readings made manually and by laser colony scanner was about one logarithmic cycle with both APC and Spiral methods. Statistical analyses of the manually read results of bacterial and Saccharomyces cerevisiae spiral plates showed no differences at the 0.05 level of significance between the readings made by four or five persons. For raw milk samples, Spiral-MC and Spiral-LC methods gave higher microbial numbers than APC-MC (63% of samples) and APC-LC (54% of samples) at 0.05 level of significance (p〈0.001). Of the LC results, 75% were within a ± 0.5 logarithmic cycle range when compared to MC results, of which 98% were within the same range. All results were still within a ± 1.0 logarithmic range. When APC and Spiral for raw milk samples were analyzed, LC gave higher microbial numbers compared to MC: 71% of the APC-LC results were higher than APC-MC results, and 85% of Spiral-LC results were higher than Spiral-MC results at 0.05 level of significance (p〈0.001). 77% of the results by either plating technique were within a ± 0.5 logarithmic range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00049.x
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  • 83
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    COMPARATIVE ANALYSIS OF TRYPAN BLUE AGAR AND CONGO RED AGAR FOR THE ENUMERATION OF YEAST AND MOLD USING THE HGMF SYSTEM (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Enumeration of yeast and molds from 39 food samples, including 6 dairy products, 2 meat products, 5 cereal products, 9 fruits, 4 vegetables, 6 beverages, 4 spices, and 3 condiments on Trypan blue (at 1: 10,000 dilution) in potato dextrose agar (Trypan blue agar) was compared with Congo red (at 25:1,000,000 dilution) in potato dextrose agar (Congo red agar) using the hydrophobic grid-membrane filter (HGMF) technique of the ISO-GRID system. Yeast and mold grew well on both Trypan blue agar and Congo red agar, producing blue and red colonies, respectively, in the ISO-GRID system, when examined in incan-descent light. However, not all yeast and mold colonies grown on Congo red agar fluoresced under ultraviolet (UV) light (a recommended observation procedure). Thus, results indicated that Trypan blue agar observed in incandescent light is more convenient to use for enumerating yeast and mold in food samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00054.x
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  • 84
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    EFFECT OF GROWTH TEMPERATURE AND MEDIA ON INACTIVATION OF LISTERIA MONOCYTOGENES BY CHLORINE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine the effect of growth environment on the susceptibility of Listeria monocytogenes to inactivation by hypochlorite sanitizer. Cells were grown in tryptic soy broth (TSB) at 35, 21, and 6°C and in 1:15 dilution of TSB (low nutrient medium, LNM) at 35°C. Late exponential phase cells were harvested, washed, and exposed to a 1 ppm sodium hypochlorite solution for periods up to 5 min. After 30 s exposure, cells grown at 35°C in TSB were reduced in number by 2.1 ± .3, at 21°C, 3.1 ± .3 and at 6°C, 3.4 ± .3 log units. After 30 s exposure to 5 ppm free chlorine cells grown at 35°C in TSB were reduced in number by 5.2 ± .2 and in LNM by 3.1 ± .1 log units. These data demonstrate that growth environment has a significant effect on chlorine inactivation of L. monocytogenes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00040.x
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  • 85
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    TEMPERATURE SHIFT EFFECTS ON INJURY AND DEATH IN LISTERIA MONOCYTOGENES SCOTT A (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Exposure of Listeria monocytogenes Scott A grown at 37°C to a 1 h heat treatment at 52°C resulted in little death of the cells (〈 0.5 log). However, as the temperature of growth decreased, there was an increase in the extent of death (〉 4 logs at 10°C growth temperature). Heat induced injury, however, decreased as the growth temperature decreased. Shifting L. monocytogenes grown at 10, 19, or 28°C to 37°C for periods up to 5 h led to cells with increased heat tolerance. However, there was little effect on injury by the shift-up procedure. Presence of chloramphenicol during the shift-up period inhibited the gain in heat tolerance. L. monocytogenes grown at low temperatures (〈 28°C), were more susceptible to killing by heat, but this susceptibility could be lost if cells grown at low temperatures are given a short incubation at 37°C. The data obtained here suggest that if foods containing L. monocytogenes are temperature-abused for even short periods, the organisms will acquire an increased heat tolerance and will require higher inactivation temperatures or longer processing times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00041.x
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  • 86
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    ISOLATION, PURIFICATION AND PARTIAL CHARACTERIZATION OF A NEW EXTRACELLULAR CYTOTOXIN FROM A VIRULENT CLINICAL STRAIN OF LISTERIA MONOCYTOGENES SEROTYPE 4b, AND AN AVIRULENT, NONHEMOLYTIC VARIANT ATCC 15313 SEROTYPE 1/2a (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A number of pathologies oflisteric infections in man remain unexplained. The objective of this study was to investigate whether strains of Listeria monocytogenes synthesize additional toxin(s), which may be implicated in these unexplained pathologies. Results showed that both virulent (4b) and avirulent (ATCC 15313) strains of L. monocytogenes synthesize a previously unrecognized extracellular cytotoxin of Mr 34,000. Cytotoxin synthesis is possibly dependent on the type of salt and the concentration of calcium ions. The cytotoxin is highly thermostable (D121C 〉 10 min) but is susceptible to digestion by trypsin/chymotrypsin. The cytotoxin is thermostable as the absence of viable L. monocytogenes cells in a food does not preclude the possibility of a toxigenic food product. The role of the cytotoxin in a listeric infection is at present unknown.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00042.x
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  • 87
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    HIGHER AVERAGE MERCURY CONCENTRATION IN FISH FILLETS AFTER SKINNING AND FAT REMOVAL (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ten male and ten female brown trout (Salmo trutta L.) ranging in weight from about 500 to 3500 grams were caught in Lake Ontario. Opposite sides of each individual fish were randomly processed and trimmed to yield skinned or unskinned fillets. Skinning resulted in an increase in the average concentration of total mercury in the fillets of fish of either sex but the increases were not significant.With the exception of the unskinned fillets of the male fish, the concentration of mercury in the fillets increased significantly as the weight of the fish of either sex increased. The fillets of the male fish appeared to be higher in mercury than that in the corresponding fillets of female fish of comparable weight. In all instances, the concentrations of mercury in skinned and unskinned fillets were well below the 1 ppm fresh weight action level of the U.S. Environmental Protection Agency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00043.x
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  • 88
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    A REVIEW OF METHODS FOR DETECTION OF THE PSYCHROTROPHIC FOODBORNE PATHOGENS LISTERIA MONOCYTOGENES AND AEROMONAS HYDROPHILA (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The detection of the psychrotrophic foodborne pathogens Listeria monocy-togenes and Aeromonas hydrophila in food depends on the use of various selective media designed specifically for their isolation. These selective media, which contain combinations of dyes, antibiotics, and other inhibitory substances, restrict the background microflora while permitting the desired organism (either L. monocytogenes or A. hydrophila) to form characteristic colonies. Since the selective media are not completely specific, confirmation tests specific to L. monocytogenes or A. hydrophila are used to verify the identity of the respective isolates. It has been observed that the inhibitory substances used will not permit injured (stressed) cells to form colonies and special techniques are needed to recover injured cells. The present techniques, while not ideal, do allow for a reasonably quantitative estimate of any L. monocytogenes or A. hydrophila present in a food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00044.x
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  • 89
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    ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscle pieces from beef, pork, and chicken were exposed to Salmonella strains in various aqueous solutions to determine mechanisms of microbial attachment and release. Binding was measured by scanning electron microscopy and by bacteriological methods. Bacteria appear to attach preferentially to connective tissue fibers, rather than to myofibrils. Muscle fiber swelling and shrinkage during processing permits some microbial entrapment between muscle bundles. Mannose and salt solutions were examined as potential inhibitors of attachment or as removal agents. Mannose inhibited attachment slightly and isotonic saline rinses removed some attached cells, but either method effected only about a one log reduction (90%). Application of 41 rinsings only effected a 4 log reduction. The apparent variety of attachment mechanisms by Salmonella hinders complete removal from meat tissues by simple rinsing procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00046.x
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  • 90
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    USING SPREADSHEET SOFTWARE FOR PREDICTIVE MICROBIOLOGY APPLICATIONS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recently, multivariant models based on the use of the Gompertz function in combination with response surface analysis have been developed to predict the behavior of foodborne pathogens in response to food formulation and storage parameters, including temperature, pH, sodium chloride content, sodium nitrite concentration, and atmosphere. These models were adapted for easy use by developing a “user-friendly'’application program, the Pathogen Modeling Program. This program is based on a commercially available spreadsheet program, Lotus 1-2-3TM, and incorporates features such as calculation of predicted growth kinetics and time to achieve specified population densities. The current version of the software includes models for Salmonella, Shigella flexneri, Listeria monocytogenes, Staphylococcus aureus, and Aeromonas hydrophila. Microbiological modeling application software of this type appears to have great potential in relation to both developing food products with enhanced microbiological safety and teaching the multivariant nature of microbial growth in foods. The Pathogen Modeling Program is available on request.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00045.x
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  • 91
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    DETERMINATION OF PIRIMIPHOS-METHYL IN PASTA BY GAS CHROMATOGRAPHY/CHEMICAL IONIZATION MASS SPECTROMETRY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method for the determination of pirimiphos-methyl residues in pasta has been developed. The pesticide was extracted from pasta using the Luke procedure modified for low moisture, nonfatty food products. The extracts were analyzed by capillary column gas chromatography using an ion trap mass spectrometer in the chemical ionization mode as the detector. Quantification was performed using fluorene as the internal standard. The limit of detection was 0.005 ppm. Recoveries from spaghetti were 83.0% at the 0.100 ppm level and 93.3% at the 0.010 ppm level. Of 48 spaghetti samples analyzed, 38 contained detectable residues between trace (〉0.005 ppm) and 0.180 ppm. Electron ionization (EI) was used to confirm residues as low as 0.016 ppm in more concentrated extracts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00033.x
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  • 92
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    DIFFERENTIAL HEMOLYTIC RESPONSE OF LISTERIA MONOCYTOGENES STRAINS ON VARIOUS BLOOD AGARS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00034.x
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  • 93
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    THE MICROBIOLOGY OF FOODBORNE DISEASE OUTBREAKS: AN UPDATE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Illnesses or diseases transmitted by food are referred to as foodborne illnesses and are the result of consumption of foods contaminated with pathogenic bacteria and/or their toxins, viruses, parasites, chemicals or other substances hazardous to human health.The recent literature has been reviewed. Terminology, sources, economics, prevention and control of foodborne illness outbreaks in the United States in recent years are reported. Bacterial foodborne outbreaks far outweigh those caused by other sources. Three contributing factors are responsible for more than 87% of the foodborne outbreaks for the period 1980–1985.Control of implicated microorganisms can reduce outbreaks of foodborne disease and assure a safe, wholesome and nutritious food supply.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00035.x
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  • 94
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    EFFECT OF pH, ACIDULANT, SODIUM CHLORIDE AND TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Growth of two Listeria monocytogenes strains in tryptic soy broth containing NaCI or combinations of NaCI and acidulants at different pHs and temperatures was investigated. L. monocytogenes was capable of growing in 10% NaCI at 35°C and 12% NaCI at 25°C and 10°C. The maximum NaCI for growth changed when NaCI and pH, in combination with different acidulants and temperature, were tested. The minimum pH/salt level for initiation of growth of L. monocytogenes ranged from 5.0–5.6/8–10% at 35°C and 25°C and 5.6/8% at 10°C, depending upon the acidulant and the strain. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C. In this study L. monocytogenes appeared to persist and tolerate a combination of low pH, high salt and low temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00036.x
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  • 95
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    BOOK REVIEWS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book reviewed in this article:FOOD ADDITIVES. Edited by A. L. Branen, P. M. Davidson and S. Salminen.FOOD CONTAMINATION FROM ENVIRONMENTAL SOURCES. J. 0. Nriagu and M. S. Simmons (Eds.)
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00039.x
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  • 96
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    MICROBIOLOGICAL QUALITY OF WHEAT STORED UNDER DIFFERENT CONDITIONS IN TURKEY (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four different types of wheat storage systems are widely used in the Marmara region. The existing storage conditions were studied and changes in the microbiological quality of the stored wheat under these conditions were assessed.Depending on the external conditions, ambient temperatures and relative humidities in the stores were 17–26°C and 50–65% RH during summer and 3–10°C and 62–83% RH during winter, respectively. The low relative humidity level during harvesting and subsequent storage was adequate for obtaining low levels of moisture content and water activity in the produci for safe storage. The increase in relative humidity of the air during winter months did not affect the moisture content of the product considerably and the low temperature prevented mold growth. Therefore, all of the four different storage facilities were suitable for safe storage of grain for a period of one year without significant losses in quality due to microbiological load.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00038.x
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  • 97
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    LACK OF GENOTOXIC EFFECTS OF PIPERINE, (THE ACTIVE PRINCIPLE OF BLACK PEPPER) IN ALBINO MICE (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 11 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The potency of piperine, the active principle of black pepper, to induce micro-nuclei in bone-marrow erythrocytes and dominant-lethal mutations was investigated in male mice. Preliminary studies indicated that piperine administered (i.p.) to adult male mice at sublethal doses of 1,2 or 4 mg/kg b.w. (1/20, 1/10 or 1/15 LD50) on 5 consecutive days did not induce any clinical signs of toxicity or any significant alterations in epididymal weights, testicular weights or tes-ticular histology. In the bone-marrow micronucleus assay, piperine induced no significant increase in micronuclei in polychromatic erythrocytes suggesting its nonclastogenic nature at the tested doses. Further, it also failed to induce dominant-lethal mutations during an 8–week sequential mating schedule of males at a dosage of 4 mg/kg b.w./ day for 5 days. The caudal sperm counts and the incidence of sperm-head abnormalities measured at 1,3,5 and 7 week were not altered in Piperine administered males at any of the doses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00037.x
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  • 98
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    DEVELOPMENT OF NEW ENRICHMENT BROTHS AND PLATING AGARS FOR ISOLATION OF HEMOLYTIC SPECIES OF LISTERIA (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A new basal broth medium was formulated for optimal growth of Listeria monocytogenes, which occurred at 37°C when the initial pH was 6.8. This formulation was used as the basal medium for development of a highly selective plating agar which proved suitable for direct culture of vaginal and rectal swabs for L. monocytogenes. A modification with slightly lower selectivity was necessary for recovery of hemolytic strains of Listeria ivanovii and Listeria seeligeri. The same basal medium was used as a pre-enrichment broth and for the development of a selective enrichment broth which were incorporated into a two-step enrichment procedure for the isolation of L. monocytogenes from foods. These new media were compared with several others that have been proposed by comparing recoveries of Listeria from laboratory seeded foods (100% positive), raw milk (50 samples, all negative) and comminuted meat products (75% positive).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00025.x
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  • 99
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    Electronic Resource
    METABIOTIC GROWTH OF AND TOXIN FORMATION BY CLOSTRIDIUM BOTULINUM (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Strains of Clostridium botulinum types A, B and F were grown aerobically in metabiotic association with several aerobic and facultative microorganisms. In unbuffered media Enterococcus faecalis and Pediococcus cerevisiae produced enough acid to prevent toxin formation by C. botulinum but in buffered media toxin was formed. Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Yersinia enterocolitica, strains of Serratia, Pseudomonas, Alcaligenes and 35 unidentified strains from mechanically deboned chicken homogenate produced conditions favorable for toxin production under aerobic conditions. The metabiotes did not inhibit spore formation nor did toxin production correlate with the appearance of spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00026.x
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  • 100
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    Electronic Resource
    DIPHENYLAMINE RESIDUES IN APPLES AND APPLE CIDER (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1990), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diphenylamine (DPA) is an antioxidant which is widely used on apples for scald control during fruit storage. Since appreciable residues of DPA remain on apples when sold, it was of interest to study the extent of possible transfer of the compound to cider. Cider was expressed from five cultivars ofDPA-treated apples following their storage and the original fruit, the pomace and cider was analyzed for DPA residues. Only traces of the compound were found in cider with virtually all of the DPA found concentrated in the pomace. The toxicologic significance of the results are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1990.tb00028.x
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