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  • 1
    Electronic Resource
    Electronic Resource
    MICROBIOLOGY AND NUTRITIONAL COMPOSITION OF AN EDIBLE LARVA (BUNAEA ALCINOE STOLL) OF THE NIGER DELTA (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 25 (2005), 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 microbial load and nutritional composition of the Bunaea alcinoe larvae were investigated. The bacterial population of the skin and intestinal content were 8.16 × 106and 5.70 × 105 cfu/g while the fungal populations were 2.07 × 106and 1.32 × 106 cfu/g, respectively. Twenty bacterial isolates belonging to the genera Staphylococcus, Bacillus, Micrococcus and Acinetobacter were isolated. Staphylococcus aureus occurred on both the skin and intestinal content. The nutritional composition of the larvae revealed high protein (55%) followed by fat (25%). Total available carbohydrate, moisture and ash were 4, 8 and 8%, respectively. The public health implication of the presence of S. aureus is highlighted. B. alcinoe larva is a rich source of protein and can be recommended in the diet of communities where protein is scarce or expensive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2005.00577.x
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  • 2
    Electronic Resource
    Electronic Resource
    INHIBITION OF SOME FOODBORNE BACTERIA BY ALCOHOL EXTRACT OF SUMAC (RHUS CORIARIA L.) (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 24 (2004), 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 inhibitory effect of alcohol extract of sumac (Rhus coriaria L.) was investigated at concentrations of 0.1, 0.5, 1.0, 2.5 and 5.0% (w/v) on the growth of 12 bacterial strains (6 Gram positives and 6 Gram negatives), mostly foodborne including pathogens. Minimal inhibitory concentration of the spice for each test organism was also studied by observing their growth on Nutrient Agar containing the spice extract at various incremental levels equivalent to 100–5000 mg/L of spice. Alcohol extract of sumac was found to be effective against all the test organisms, Gram positives being more sensitive than Gram negatives. Among the Gram positives, Bacillus species (B. cereus, B. megaterium, B. subtilis and B. thuringiensis) were found to be the most sensitive, surviving up to only 500 mg/L of the spice, followed by Staphylococcus aureus (1000 mg/L), whereas Listeria monocytogenes was found to be the most resistant, surviving up to 1500 mg/L. Of the Gram negative bacteria, Salmonella enteritidis and Escherichia coli type I were found to be more resistant, surviving up to 3000 mg/L of the spice, followed by E. coli O157:H7 (2500 mg/L), Hafnia alvei (2000 mg/L), Proteus vulgaris (1500 mg/L) and Citrobacter freundii (1000 mg/L). Significant differences (P 〈 0.01) were found among bacterial strains and between the extracts of unripened and ripened sumac samples, with ripened being more effective against all of the bacteria tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.00506.x
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  • 3
    Electronic Resource
    Electronic Resource
    FEEDING LOW CALCIUM AND ZINC MOLT DIETS SUSTAINS GASTROINTESTINAL FERMENTATION AND LIMITS SALMONELLA ENTERICA SEROVAR ENTERITIDIS COLONIZATION IN LAYING HENS (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 24 (2004), 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 these experiments was to determine whether alternative molting diets would minimize Salmonella enterica serovar Entertitidis (S. Enteritidis) colonization in molting hens. Hens were randomly assigned to four treatment groups of 12 hens either full-fed (nonmolt, NM), molted by feed withdrawal (molt, M), a low calcium (LC containing 800 mg calcium), or LC diet supplemented with 110 mg zinc/ kg of diet (LC-ZN) in two trials. All hens were challenged orally with 10 5SE on day 4 of experiment. Hen body weight loss was significantly (P 〈 0.05) increased and ovarian weight was significantly (P 〈 0.05) decreased in hens fed the LC or LC-ZN diets compared to NM. Cecal lactic acid concentrations were significantly (P 〈 0.05) increased in hens fed alternative molting diets. Feed withdrawal molted hens exhibited significantly (P 〈 0.05) more S. Enteritidis positive and S. Enteritidis crop, cecal, and organ colonization than NM, LC and LC-ZN hens. Alternative molt diets retain sufficient fermentative activity to limit S. Enteritidis colonization and therefore may have potential to avoid the risk of increasing S. Enteritidis colonization associated with feed withdrawal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.00529.x
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  • 4
    Electronic Resource
    Electronic Resource
    COMPARISON OF REVERSE PASSIVE LATEX AGGLUTINATION TEST AND IMMUNOBLOTTING FOR DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN A AND B (2004)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food safety 24 (2004), 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: Staphylococcal foodborne diseases resulting from consumption of food contaminated with staphylococcal enterotoxins (SEs) produced by certain strains of Staphylococcus aureus are the second most common foodborne illnesses in the world. Analytical methods are essential for routine monitoring purposes and safeguard public health. Different methods for SE detection have been proposed although their use in a complex matrix is often limited by the presence of substances that interfere with tests. In this article reverse passive latex agglutination (RPLA) and immunoblotting methods based on specific antibodies and currently available for SE detection have been compared. Culture filtrates from enterotoxin S. aureus strains isolated from cheese samples were identified by SET-RPLA. Then the culture filtrates identified as staphylococcal enterotoxin A and staphylococcal enterotoxin B by RPLA test were analyzed with immunoblotting. The results obtained suggest that either SET-RPLA or immunoblotting may be applied to culture filtrates for the detection of SEs with good correspondence of results. Although SET-RPLA represents a simple method for routine monitoring purposes, a positive result by a rapid method (RPLA) is only regarded as presumptive and must be confirmed by standard methods (Feng 1996), such as immunoblotting method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.00533.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARISON OF METHODS FOR ANALYZING REPLICATED PREFERENCE TESTS (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Preference testing is commonly used in consumer sensory evaluation. Traditionally, it is done without replication, effectively leading to a single 0/1 (binary) measurement on each panelist. However, to understand the nature of the preference, replicated preference tests are a better approach, resulting in binomial counts of preferences on each panelist. Variability among panelists then leads to overdispersion of the counts when the binomial model is used and to an inflated Type I error rate for statistical tests of preference. Overdispersion can be adjusted by Pearson correction or by other models such as correlated binomial or beta-binomial. Several methods are suggested or reviewed in this study for analyzing replicated preference tests and their Type I error rates and power are compared. Simulation studies show that all methods have reasonable Type I error rates and similar power. Among them, the binomial model with Pearson adjustment is probably the safest way to analyze replicated preference tests, while a normal model in which the binomial distribution is not assumed is the easiest.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00042.x
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  • 6
    Electronic Resource
    Electronic Resource
    DIFFERENTIATION OF ACTIVITY PATTERNS IN THE SUPRAHYOID MUSCLES DURING SWALLOWING OF FOODS WITH FIVE TASTE QUALITIES (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Activity patterns of the suprahyoid muscles were examined using a new analytical technique. The suprahyoid activities were recorded during swallowing of tasteless foods and foods with taste qualities (sweet, salty, sour, bitter and umami). The technique involved: (1) division of cumulative integrated suprahyoid activities from each swallow into 10 equal sections and (2) assignment of individually sectioned activities to a standardized timescale as TP (from T10To T100; relative time for P% of the cumulative electromyogram) to enable comparison of data from different trials. Three significant differences were found in T p between the following foods: tasteless and sour, tasteless and bitter, and sour and umami. However, the differences were not repeatedly confirmed. These results suggest that gustatory signals from food tastes affect differentially the activity patterns of the suprahyoid muscles during pharyngeal swallowing, although the effect is not permanent. This method may be used to measure taste impressions in infants and in certain disabled subjects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00041.x
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  • 7
    Electronic Resource
    Electronic Resource
    COMMENTARY: TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00045.x
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  • 8
    Electronic Resource
    Electronic Resource
    TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The purpose of this article is to discuss the issues associated with selecting assessors for sensory panels. It develops the argument that although there are many variations in the detail of how assessors are selected, all panels can be considered as either (1) selecting respondents to measure ingredient concentrations via perceptions or (2) selecting respondents to represent the response that would be obtained from a wider consumer population. The validity of the data collected, i.e., the extent to which the data collected measures what was originally intended, depends on the detail of how assessors were selected as well as a number of other factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00044.x
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  • 9
    Electronic Resource
    Electronic Resource
    COMMENTARY: TWO TYPES OF SENSORY PANELS OR ARE THERE MORE? (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00048.x
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  • 10
    Electronic Resource
    Electronic Resource
    CROSS-MODAL ADDITIVITY OF TASTE AND SMELL (2005)
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 20 (2005), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjects were simultaneously given subthreshold levels of taste and odor stimuli, delivered orally, for both a commonly paired and an uncommonly paired taste–odor combination. Results indicate cross-modal summation of subthreshold concentrations of both taste–odor pairs when the olfactory stimulus is delivered orally. Results of control studies suggest that the summation was indeed across modalities, and not due to the taste of the odor compound or the smell of the taste compounds. Furthermore, results indicate that regardless of taste–odor pair commonness, taste and smell can combine in a completely additive fashion (i.e., at threshold detectability when both stimuli are presented simultaneously at 50% threshold level) if the taste–odor pair is presented orally. In several instances, but not all, measured probabilities exceeded those predicted by probability summation, indicating that hyperadditive mixing often occurs, but there do seem to be individual differences. Cross-modal summation, regardless of taste–odor pair commonness, has broader implications for the development of foods, beverages and pharmaceuticals, especially in masking undesirable tastes and smells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00047.x
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