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  • 1
    Electronic Resource
    Electronic Resource
    REMOVAL OF AFLATOXIN B1 TOXICITY BUT NOT MUTAGENICITY BY 1 MEGARAD GAMMA RADIATION OF PEANUT MEAL (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 toxic and mutagenic effects of gamma-irradiated peanut meal contaminated with aflatoxin B1 were studied in Salmonella typhimu-rium strain TM 677, using forward mutation to 8-azaguanine resistance. After treatment with 5 to 10 M-rad gamma radiation, the contaminated peanut meal lost its toxic and mutagenic properties. Irradiation at 0.1 to 1.0 M-rad removed 75–100% of the toxicity but not mutagenicity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00445.x
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  • 2
    Electronic Resource
    Electronic Resource
    ANTIFUNGAL ACTIVITY OF MONOLAURIN AND RELATED COMPOUNDS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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.1745-4565.1982.tb00449.x
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  • 3
    Electronic Resource
    Electronic Resource
    LEVELS OF LEAD, CADMIUM, AND ZINC IN SELECTED CANNED FOODS (1980/1981) (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: This paper reports the levels of Pb, Cd, and Zn found in 39 individual canned foods and in samples of ground beef and sugar collected throughout the United States in fiscal years (FYs) 1980 and 1981. The foods were collected in conjunction with the Total Diet Studies program of the Food and Drug Administration (FDA), but were analyzed separately from the Total Diet samples at the FDA Kansas City District Laboratory. Before analysis, multiple-can samples of each product type were individually composited and thoroughly homogenized with dilute nitric acid to ensure representative subsamples for analysis. Homogenized subsamples were dry-ashed with sulfuric acid as the ashing aid and analyzed by differential pulse anodic stripping voltammetry for Pb and Cd and by atomic absorption spectroscopy for Zn. Quantitation limits were 0.02 ppm Pb, 0.002 ppm Cd, and 0.1 ppm Zn. The overall mean levels of Pb, Cd, and Zn found in the 19 canned foods that contained sufficient samples for statistical analysis were 0.19 and 0.22 ppm Pb, 0.011 and 0.008 ppm Cd, and 4.3 and 5.0 ppm Zn in FY-80 and FY-81, respectively. These levels are about one-half as high as the levels found for Pb and Cd in an FDA FY-74 survey but are about the same for Zn. The frequency and magnitude of occasionally high levels of Pb in individual samples were considerably diminished in FY-80 and FY-81, compared to those in FY-74. These lower levels are probably due to improvements in canning technology, in quality control by food processors, and in the methods used for analysis. Over the next 3 years the FDA will continue this survey of individual canned foods, focusing on adult canned foods commonly eated by children, to monitor the progress of industry in reducing Pb levels in canned foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00446.x
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  • 4
    Electronic Resource
    Electronic Resource
    TOXICITY, MUTAGENICITY AND TERATOGENICITY OF BREVIANAMIDE, VIOMELLEIN AND XANTHOMEGNIN; SECONDARY METABOLITES OF PENICILLIUM VIRIDICATUM (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 three major secondary metabolites of Penicillium viridicatum, brevianamide, xanthomegnin, and viomellein were tested for mutagenicity by the Salmonella/microsome test and for toxicity and teratogenicity by the chick embryo test. None were mutagenic. Viomellein was mildly toxic and teratogenic, xanthomegnin was the most toxic and was not a teratogen, and brevianamide was not toxic yet was the most teratogenic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00440.x
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  • 5
    Electronic Resource
    Electronic Resource
    MEETINGS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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.1745-4565.1982.tb00434.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF ADDED CYSTEINE AND LYSINE UPON LYSINOALANINE LEVELS IN VARIOUS ALKALINE TREATED FOOD PROTEINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), 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 formation of lysinoalanine (LAL) in casein, zein, and wheat gluten was studied in relation to varied levels of alkali, added cysteine, and added lysine. Protein suspensions were heated in alkali, subjected to acid hydrolysis conditions, and then analyzed for LAL using high-pressure liquid chromatography. Cysteine generally decreased LAL formations while lysine decreased formation in casein and increased the LAL level in zein and gluten. In a separate experiment, samples of normal and high lysine corn varieties were heated in a calcium hydroxide solution. Low levels of LAL were formed (200–217 ppm) but there was no significant difference between the two varieties in the amount of LAL found. Lysine fortification of the normal corn did not increase LAL formation. The addition of cysteine to high lysine corn caused increased levels of LAL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00406.x
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  • 7
    Electronic Resource
    Electronic Resource
    SAFETY EXAMINATION OF SOME EDIBLE OR MEDICINAL PLANTS AND PLANT CONSTITUENTS, PART 3 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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 carcinogenicity of vicia, galanga, lathyrus and lycium, which are plants used as human food or in folk medicine, and of caffeic acid and prunasin, which are plant constituents, was examined in an inbred strain of ACI rats. Fresh plant materials were dried, milled and mixed with the rat basal diet in the ratio of 16% and 33% of the total. The plant constituents, caffeic acid and prunasin, were mixed with the basal diet in the ratio of 0.5% and 0.03%, respectively. These diets were administered to rats for periods ranging upward from 180 days. Carcinogenic activity was not observed with any of the plants or plant constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00397.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF DIETARY CABBAGE (BRASSICA OLERACEA L.) ON THE TUMORIGENICITY OF 1, 2-DIMETHYLHYDRAZINE IN MICE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Diets containing dehydrated cabbage (Brassica oleracea L.) were fed to weanling male C57 BL/6 mice for nine months. Diets known to be adequate in all nutrients for mice were modified to include ground dehydrated cabbage leaves to 0, 10, 20, and 40% of their diet while holding protein, crude fiber, and lipid at constant levels. The animals were subcutaneously injected with 20 mg of 1, 2-dimethylhydrazine (DMH) per kg body weight at weekly intervals for 36 weeks. The DMH carcino-genicity varied with the proportion of cabbage in the diet and the tissue. Diets containing 10 and 20% cabbage enhanced DMH tumorigenicity while cabbage at 40% provided a protective effect. Tumors on the spermatic cord were the most predominant with occasional occurrence of kidney and liver tumors. Tumorigenicity is discussed in terms of two hepatic enzymes, cytochrome p-450 and p-nitroanisole-o-demethylase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00400.x
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  • 9
    Electronic Resource
    Electronic Resource
    EVALUATION OF PLASTICS PACKAGING MATERIALS FOR FOOD PACKAGING APPLICATIONS: FOOD SAFETY CONSIDERATIONS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: In evaluating a packaging system for food packaging applications, consideration must be given to the physical properties, chemical composition and extractivity of the packaging material. The last point, extractivity, or migration from the packaging material to a food contact phase, is of major concern in the selection and use of plastics packaging materials for food packaging.The present article deals specifically with migration of indirect food additives from plastics packaging materials and the scientific principles related to migrant transport or diffusion, as they apply to food safety. These principles and their experimental basis are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00402.x
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  • 10
    Electronic Resource
    Electronic Resource
    PESTICIDE RESIDUES IN THE TOTAL DIET IN CANADA, V: 1976 TO 1978 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Foods, representative of Canadian eating habits as determined by a national nutritional survey were prepared for eating, categorized, and blended into eleven different groups or composites representing the dietary intake for each of five geographical regions. Portions were analyzed for pesticides, their derivatives and some industrial contaminants. Twenty-four different residues representing organochlorine, organophosphorus, sulfur, nitroaniline, phthalonitrile and carbamate compounds were detected. Compounds reported for the first time are chlordane, methidathion, phosalone, toxaphene, chlorthalonil, dichloran, quintozene, sulfur, chlorpropham and PCB. Data are presented to show residue levels in different food composites, on a regional and seasonal basis. The average daily dietary intake is compared to previous survey data and indicates a general reduction in levels of organochlorine pesticides. All residues detected were within the FAO/WHO proposed acceptable daily intakes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00392.x
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  • 11
    Electronic Resource
    Electronic Resource
    USE OF MICROPOROUS PLASTIC FOR IN-PACKAGE CONTROLLED ATMOSPHERES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Ground beef packaged and stored with carbon dioxide-generating reagent packets made from (1) microporous plastic film or (2) non-woven cellulose cloth had significantly (p〈0.01) lower bacterial counts than ground meat packaged and stored without packets. There was no significant difference (p〉0.05) in bacterial counts of samples stored with the 2 types of packets. Samples with in-package generated carbon dioxide atmospheres had approximately 2–3 days additional shelf-life before spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00396.x
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  • 12
    Electronic Resource
    Electronic Resource
    SUB-ACUTE TOXICITY STUDIES OF GLANDLESS COTTONSEED KERNELS FED TO RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Glandless cottonseed kernels were fed as raw, cooked or roasted ground flours. The glandless cottonseed flour (20%) was added to laboratory chow (80%). The control was lab chow (94%) plus cottonseed oil (6%). Sexually mature rats (F-O) were fed the diets for two weeks prior to being bred, and through lactation. From their offspring (F-1) 50 males and 50 females were selected from each group. The F-1 rats were fed the diets from weaning until 24 weeks of age. At 13 weeks of age, the rats were bred, and their offspring (F-2) were raised to weaning. There were no statistically significant differences due to treatment in the number of litters born, litter size, or weights of the young of the F-O or the F-1 females. Growth and food consumption were similar for F-1 rats in all treatments. There were no detrimental effects due to feeding glandless cottonseed kernels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00532.x
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  • 13
    Electronic Resource
    Electronic Resource
    TISSUE DISTRIBUTION OF 14 C-SULFAMETHAZINE RESIDUES IN SWINE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: 14 C-Sulfamethazine was administered to Yorkshire-Hampshire pigs and the amount of radioactivity present in liver, kidney, shoulder, rear leg, loin, fat and blood was determined in pigs sacrificed 0.125, 2, 5, 10, and 15 days after withdrawal of the drug. Rapid depletion of the drug was observed from all tissues. Liver was the site of the largest concentration of radioactivity, containing an average of 30.2 and 10.1 ppb sulfamethazine (assuming all radioactivity due to parent drug) after 10 and 15 days withdrawal, respectively. Thin-layer chromatography of liver, shoulder and kidney tissues revealed that the major portion of the radioactivity was due to metabolites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00535.x
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  • 14
    Electronic Resource
    Electronic Resource
    EFFECTS OF α-CHACONINE ON BRAIN BIOGENIC AMINES, ELECTROENCEPHALOGRAM, CARDIAC RATES AND RESPIRATORY RESPONSE IN RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Effects of various doses of α-chaconine were examined in the central nervous system by electrophysiological tests and by determining levels of several neurotransmitters. Assays of acetylcholine, norepinephrine, dopamine, serotonin, and the serotonin metabolite, 5-hydroxyindoleacetic acid, failed to show significant trends following intraperitoneal injections of up to 20 mg/kg α-chaconine. Symptoms observed at relatively low doses (8 or 10 mg/kg) included sedation, respiratory impairment, and constriction of abdominal muscles. At the same dosage the electroencephalogram pattern showed a significant increase in the proportion of low-frequency activity. Tachycardia was observed at both low (10 mg/kg) and high doses (40 mg/kg), whereas intermediate doses (20 or 30 mg/kg) were associated with bradycardia. Unchanged acetylcholine levels after α-chaconine administration did not correlate with previous reports of brain cholinesterase inhibition produced by α-chaconine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00388.x
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  • 15
    Electronic Resource
    Electronic Resource
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00078.x
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  • 16
    Electronic Resource
    Electronic Resource
    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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  • 17
    Electronic Resource
    Electronic Resource
    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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00070.x
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  • 18
    Electronic Resource
    Electronic Resource
    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 
    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: 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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  • 19
    Electronic Resource
    Electronic Resource
    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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  • 20
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (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: Book reviews in this article: MANUAL OF CLINICAL MICROBIOLOGY, 5th edition. A. Balow (editor-in-chief).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00076.x
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  • 21
    Electronic Resource
    Electronic Resource
    RECOVERY OF VIBRIO METSCHNIKOVII FROM MARKET SEAFOOD (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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00065.x
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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 
    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: 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 
    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 “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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    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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    SENSORY THRESHOLDS: ESTIMATION FROM DOSE-RESPONSE CURVES (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three methods of threshold estimation are compared for the detection of 1,8-cineole added to Concord grape juice presented in a semi-ascending paired difference design (Lundahl et al. 1986). Method A tests the significance of obtaining a nonzero response, method B determines the transition point of a 2-phase linear model fitted to the data, method C fits a logistic model to the data and defines threshold as the point of maximum curvature, Cmax, of the curve. Method A yields interval estimates of thresholds, the midpoints of which systematically decrease with increasing sample size. Methods B and C yield point estimates of thresholds which do not systematically decrease with increasing sample size, are a feature of the dose-response curve, and are similar in value to each other.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00515.x
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    EFFECT OF QUANTITY CONSUMED ON MEASURES OF LIKING FOR SALT CONCENTRATIONS IN SOUP (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two studies are reported on the effect ofingestion on the relative-to-ideal ratings of salt in soup. In the first study there was a reduction in the measure of ideal concentration from pre- to post-ingestion, with subjects consuming the soups ad libitum. However, a measure of ideal concentration derived from several small samples presented in each session agreed well with the final post-ingestion ideal. A measure of most preferred concentration of salt based on total soup consumption was unrelated to the other measures.In the second experiment, the post-ingestion decrease in most preferred salt concentration was replicated when subjects consumed a fixed quantity of soup. The post-ingestion ideal was similar to that derived from rating either several small samples in one session or one single small sample per session.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00516.x
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    CONTROL CHART TECHNIQUE: A FEASIBLE APPROACH TO MEASUREMENT OF PANELIST PERFORMANCE IN PRODUCT PROFILE DEVELOPMENT (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A quality control chart technique was tested for feasibility in measuring panelist performance in product profile development. The descriptive sensory score sheet evolved by Filipino trained panelists for fresh-frozen young coconut meat and water at “malakanin”(7–8 months old coconut fruit) stage was utilized for this study. A comparison of panelist performance in terms of their congruence, within themselves and between each other, in identifying the intensity or presence of an attribute was made. Results indicated that a similar measurement of significant differences could be obtained using both the analysis of variance (ANOVA) approach and the control chart (c.c.) technique. Considering the volume of data to be handled, the c.c. technique appeared to be more manageable than ANOVA. Besides, the c.c. was found by the panelists and the researchers to be more interesting to analyze, easier to apply, to interpret and to use for improvement follow-through compared to the ANOVA.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00517.x
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    PHYSICAL AND SENSORY CHARACTERISTICS OF CAT LITTER (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eighteen commercial cat litters were characterized for the following physical characteristics: water holding capacity, drying time, pH, cost, density, residual water, and particle size. Using sensory analysis, eight of the litters were evaluated for dustiness, clumpability and odor control before and after use and storage. The cat litters differed substantially in both physical and sensory properties. The crystal litters were noted for their small uniform size, high water holding capacity and clumpability. The recycled litter was most dusty and ammoniacal; whereas, the granule litter had an innately offensive odor. The alfalfa litter had superior odor control, but neither clumped nor dried well. The clay litters could be differentiated by pH, residual water, water holding capacity and could be classified as either perfumed and nonperfumed. Some of the perfumed litters became intensely perfumed when used and stored; whereas, the other perfumed litters behaved like the nonperfumed litters and became more offensive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00518.x
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    MOST PREFERRED LEVEL OF SUGAR: RAPID MEASURE AND CONSUMPTION TEST (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study dealt with the determination of the most preferred level of sugar in plain yoghurt. Twenty-four consumers participated in 13 lab meals. The results of a rapid test, based on ideal relative-rating were compared to the results of a consumption test, based on the amount of test product consumed, in order to assess if this rapid test predict actual consumption behavior. Linear regression of the ideal-relative intensity ratings on logarithms of sucrose concentrations was used to estimate, for each subject, ideal-point (i.e., sucrose level corresponding to a null distance from ideal) and slope (which accounts for tolerance) with a good reproducibility. The consumption tests revealed behavior which could not be related to the level of sugar for 30% of the subjects. Moreover, the most preferred level of sugar obtained with the rapid test was not always the most consumed. However, the two mean values of ideal level are close: 6.3% with ideal-relative rating, and 7.5% with measurement of eaten quantity. Thus our experimentation underlines the interest of ideal-relative rating as a good predictor of consumption behavior.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00510.x
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    INFLUENCE OF PANEL INCONSISTENCY ON THE OUTCOME OF SENSORY EVALUATIONS FROM DESCRIPTIVE PANELS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Different types of panelist by treatment interaction are explored to determine how they influence the outcomes of discrimination tests. The study compares the situations where panelists are considered as fixed or random effects over the range of most testing conditions for small panels (5–15 panelists) that replicate their judgements. Magnitude interaction and nonperceivers or nondiscriminators have minor effects on test outcomes. Cross-over interaction increases the chances for a type II error, especially when panelists are considered as random effects. False discrimination increases the chances for a type I error when panelists are considered as fixed effects. Applications of methods to reduce the chances for these errors in the testing for differences among treatments are discussed.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00511.x
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    DETECTION AND INTERPRETATION OF VARIATION WITHIN AND BETWEEN ASSESSORS IN SENSORY PROFILING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In this paper we discuss methods that can be used to evaluate the performance of sensory panels. In particular we concentrate on detection of variation within and among panelists. A systematic presentation of some simple, graphically oriented tools will be given. Interpretation aspects of the tools will be emphasized. The methods will be illustrated by computations from a sensory experiment based on 4 sausage products. The example demonstrates how the tools can be used to evaluate the reproducibility of the assessors and also how they can be used to detect different types of individual differences among the assessors.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00512.x
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    EFFECTS OF VISUAL MASKING TECHNIQUES ON THE INTENSITY RATING OF SWEETNESS OF GELATINS AND LEMONADES (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Visual masking techniques are frequently used to prevent panelists from discriminating among samples on the basis of color differences, only. The purpose of the study was to determine if these conditions alter the responses of the judges. Raspberry gelatins sweetened with 9, 10, 14 and 16% sucrose, respectively, and lemonades sweetened with 8, 10, 12 and 14% sucrose, respectively, were rated for perceived sweetness intensity using four different visual masking conditions (red lights, red glasses, dyes and blindfolds) and a white light and clear glasses control condition. Most of the visual masking techniques did not significantly affect the sweetness scores for the gelatins or lemonades. The one exception was the dye condition for the lemonades where the color (turquoise) probably affected the results.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00513.x
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    HEDONIC SPREADABILITY OPTIMA OF SELECTED EDIBLE FATS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A panel of untrained judges was asked to assess spreadability of selected solid edible fat samples (butter, margarine, low fat products) of different temperature with regard to hedonic preferences. Instrumental measurements were performed by cone penetration with constant load. The statistical analysis of the ranked sensory data showed significant spreadability optima in the apparent yield value range of approximately 30–60 kPa. Differences between the selected fats were not observed.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00504.x
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    SENSORY-SPECIFIC SATIETY FOR SELECTED BREAD PRODUCTS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjects rated the intensities of 42 different attributes for 26 different bread products. Principal component analysis was used to categorize the breads based on their attribute ratings. The first two principal components were interpreted as a richness dimension and a nutrition/fiber dimension. The influence of these dimensions on sensory-specific satiety in bread products was investigated.Subjects tasted and rated their liking of small portions of a set of bread products representative of the extremes of the richness dimension and the nutrition/fiber dimension before and after eating a 400 calorie serving of one of the breads. Measurements of hunger were taken before and after the meal.Bread appeared resistant to sensory-specific satiety. The richness of the breads did not affect the amount of sensory-specific satiety. The high nutrition/fiber breads decreased hunger and tended to decrease liking more than the low nutrition/fiber breads.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00503.x
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    SENSORY QUALITY STUDIES ON MANGO AROMA CONCENTRATE DURING STORAGE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma concentrates from Alphonso and Totapuri mango pulps were prepared and the aroma stripped pulps were concentrated two folds. Ready to serve beverages were prepared from fresh mango pulps and pulp concentrates by adding different levels of aroma concentrates. Sensory evaluation of beverages showed that in the case of Alphonso mango addition of 50%, 75% and 100% aroma concentrate gave comparable quality while with Totapuri only 50% level showed comparable quality.The aroma stripped pulp concentrates were canned as such and after mixing with 50% aroma concentrates and stored at 25 × 5°C. Aroma concentrates were bottled and stored at 2°C. At different intervals of storage, beverages were prepared and evaluated. The results showed that throughout the storage period, beverages prepared from mango concentrates to which 50% aroma was added before canning was superior to those prepared from aroma stripped canned pulp concentrates to which aroma was added at the time of preparation of beverage indicating the effect of mango pulp on aroma stability.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00514.x
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    LEARNED FLAVOR CUES INFLUENCE FOOD INTAKE IN HUMANS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: These studies examined the influence of learned flavor cues on daily food intake in 28, normal-weight adults. Subjects were trained to associate distinctly flavored high or low calorie lunches with their postingestive effects. Following training, the flavors in the lunches were switched. Twenty-five percent of subjects (responders) adjusted their daily food intake based on their acquired sensory experience and were initially misled by the changes in the flavor cues; i.e., following the flavor switch, responders consumed additional or fewer calories based on the expected rather than actual energy intake of the meals. Energy intake gradually returned to baseline levels. The remaining subjects (nonresponders) were not misled by the flavor switch and maintained their customary level of intake. Responses were more pronounced following conditioning with the high calorie as compared to the low-calorie lunch. These data suggest that sensory cues may play an important role in the control of long-term food intake in individuals who are sensitive to such training.
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00505.x
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    VISION SOFTWARE AUTOMATES SENSORY EVALUATION DATA ENTRY JOB (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00508.x
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    CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
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    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds (Furaneol, 2,5–dimethyl-4-hydroxy-3(2H)-furanone; sugar furanone, 4,5-dimethyl-3-hydroxy-2(5H)-furanone; guaiacol, 2-methoxy phenol; vanillin, 4-hydroxy-3-methoxy-benzaldehyde) to maple syrup flavor. Descriptive sensory panels showed that all compounds contributed to maple flavor intensity, but sugar furanone was an exceptionally important determinant. Medium and dark amber syrups contained generally higher concentrations of the selected flavor compounds than the light amber syrup. 5′-Inosine monophosphate was tentatively identified in maple syrup by HPLC analysis, and was found to contribute important taste characteristics to maple syrup. Consumer studies showed that more flavorful, darker grade A syrups were preferred over light amber grade A syrup.
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    EVALUATION OF POLY (HEXAMETHYLENE BIGUANIDE. HC1) AS A BIOCIDE IN THE FOOD INDUSTRY (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: Poly (hexamethylene biguanide hydrochloride) (PHMB), an industrial disinfectant, was evaluated for potential use in the food industry following suggestions in the literature. A colorimetric test based on the reaction with nitro-prusside reagent was found suitable for the dosimetry of this compound. In a bacteriological medium, at a concentration of 20 μg/ml, PHMB was inhibitory to Escherichia coli, less effective against Staphylococcus aureus, and practically ineffective against Pseudomonas aeruginosa. The bactericidal activity of PHMB was impaired in the presence of milk but little affected upon the addition of blood. Finally, in a toxicological test in vitro, PHMB was found to be toxic toward Chinese hamster cells, at doses similar to those required for antibacterial activity.
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    YERSINIA ENTEROCOLITICA AND YESINIA ENTEROCOLITICA-LIKE SPECIES: THEIR PATHOGENICITY AND SIGNIFICANCE IN FOODS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00447.x
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    COMPARISON OF TWO ANALYTICAL METHODS FOR THE DETERMINATION OF DIMETHYLNITROSAMINE IN BEER AND ALE, AND SOME RECENT RESULTS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 results obtained by a rapid Celite column extraction method for the determination of dimethylnitrosamine (DMN) in beer and ale were compared with those obtained by a more elaborate vacuum distillation method. The end determination in both cases was done by gas-liquid chromatography using a thermal energy analyzer (TEA) detector. The two sets of results for 28 samples of beers from various countries were highly comparable. Recent survey results for both Canadian and imported beer and ales suggest a significant decrease in the levels of DMN in these beverages from that observed 2–3 years earlier. This decrease is probably due to the improvements in the malt drying techniques instituted in Canada as well as in other countries.
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    TRANSLOCATION OF LEAD AND CADMIUM FROM FEED TO EDIBLE TISSUES OF SWINE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: In separate experiments, growing and/or finishing swine were fed a control diet and diets supplemented with various low levels of lead and cadmium, for periods up to 24 weeks. The levels of lead in different treatment groups were 2 (control), 6 and 21 parts per million (ppm), whereas those for cadmium were 0.2 (control), 2.4 and 10.1 ppm, respectively. Lead did not accumulate in skeletal muscles, but a dose-related increase was observed in bone, liver and kidney. In the case of cadmium, no increase was seen in skeletal muscles, bone or brain; the accumulation occurred primarily in kidney and liver. After cessation of lead supplementation the concentration of this metal declined in liver and kidney tissues. On the other hand, cadmium levels did not show any appreciable decline in kidney or liver during 12 weeks after an initial 12 weeks treatment. Lead and cadmium did not accumulate in edible muscles of swine, but the high concentrations of these metals that were recorded in liver and kidney would render these organs unfit for food purposes.
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    INHERENT SAFETY OF CHEESE AND MEAT FERMENTATIONS: A REVIEW OF SOME TOXICOLOGICAL CONSIDERATIONS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00437.x
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    A NEW PRESERVATIVE SYSTEM FOR FOOD (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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.1745-4565.1982.tb00430.x
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    ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 counts on Plate Count Agar at 25°C were used to determine the time required to reach a microbial spoilage level of 1.0 × 107 C.F.U./g, for mechanically deboned chicken meat, minced fish and chicken sausage stored at 2°C. The storage times were 5, 8 and 9 days, respectively. Addition of citric acid (0.2%), ascorbic acid (0.2%) or lauricidin (250 ppm) alone extended the shelf-life by 0–2 days. The combination of lauricidin and citric acid or lauricidin and ascorbic acid extended the time required to reach a microbial spoilage level for mechanically deboned chicken meat by as much as 7 days, minced fish by as much 4 days and chicken sausage by 8 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00442.x
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    THE SURVIVAL OF MARINE VIBRIOS IN MERCENARIA MERCENARIA, THE HARDSHELL CLAM (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 depuration chamber was used to study the persistence of marine vibrios in the hardshell clam, Mercenaria mercenaria. Specimens of M. mercenaria were incubated for two h in artificial seawater containing 103 cells/ml each of the following bacterial species; Vibrio parahaemolyticus, Vibrio harveyi and Escherichia coli, and then transferred to the depuration chamber (a tank through which U. V.-sterilized artificial seawater was continually flowing). Numbers of the three bacterial species in tissues of M. mercenaira removed from the chamber at various times were determined by differential plating techniques. The number of each species ranged from 102 to 103 colony-forming units/gram tissues immediately after transfer to the depuration chamber. After 24 h at 25°C the number of E coli cells detected had decreased over 100-fold. Generally, V. parahaemolyticus and V. harveyi were found in increased abundance after 24 h. The abundance of V. parahaemolyticus and V. harveyi in clams that had been incubated in the depuration chamber for 72 h at 25°C was approximately 10% of the abundance of these species immediately after transfer to the chamber. Similar results were obtained when the incubation temperature was 8 or 15°C and when initial cell concentrations were altered. Thus, V. harveyi and the potential human pathogen, V. parahaemolyticus which are both of marine origin were not removed from M. mercenaria at a rate comparable to the rate at which M. mercenaria depurated cells of E. coli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00436.x
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    FOOD PRESERVATION WITH NONTRADITIONAL ANTIMICROBIAL AGENTS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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.1745-4565.1982.tb00432.x
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    THE RESULTS AND EVALUATION OF A LIMITED SURVEY FOR ETHYLENEBISDITHIOCARBAMATE AND ETHYLENETHIOUREA RESIDUES IN CORRELATED RAW AND CANNED SPINACH AND TOMATO SAMPLES (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: Results are presented for a limited survey performed in 1978 for residues of ethylenebisdithiocarbamate (EBDC) fungicides and ethylenethiourea (ETU) in raw and canned spinach and tomato samples (12 samples each of the raw and 12 each of the canned commodities). Correlated samples of each commodity were obtained by batch sampling the canned commodity and the corresponding raw commodity. Most of the tomato sample analyses were negative for EBDC and ETU. However, the 12 raw, unwashed spinach samples contained relatively high levels of EBDC residues (5.2 — 80 ppm calculated as zineb) and 0.12 — 2.3 ppm ETU; the ETU residue levels were somewhat proportional to the EBDC residue levels. It appears that washing the spinach before canning removes the EBDC residues, but not the ETU residues. Cooking the raw spinach samples in the laboratory to yield “cooked” or “total” ETU was found to be useful for identification and semiquantitative confirmation of EBDC residues. There was considerable variation between replicate ETU determinations for each spinach sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00433.x
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    DETECTION OF STAPHYLOCOCCUS AUREUS PRODUCTS IN FOODS USING ENZYME LINKED IMMUNOSORBENT ASSAY AND SPECTROPHOTOMETRIC THERMONUCLEASE ASSAY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), 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 comparative sensitivity of an enzyme linked immunosorbent assay (ELISA) using four different antistaphylococcal antisera and a spectrophotometric assay for thermonuclease were determined using cheese and ravioli samples seeded with strains of Staphylococcus aureus and S. epidermidis. The ELISA used antisera to enterotoxin A, enterotoxin B, S. aureus strains 14609 (human), and UNH-570 (bovine). The 570 ELISA and spectrophotometric thermonuclease assay were of comparable sensitivity and detected seeded culture in concentrations as low as 2 × 107 CFU/g of cheese. A simple two hour method for extracting thermonuclease from foods was 50% efficient when as little as 50 ng of purified enzyme was seeded per g of cheese. Analyses of 43 commercial cheeses for viable S. aureus found five (12%) positive with 3 × 104 CFU/g of cheese being the highest counts detected. All samples were negative by ELISA and thermonuclease assay. A simple screening procedure for demonstration of S. aureus contamination of foods is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00405.x
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    EFFECT OF CHLORINATING CHILL WATER ON BROILER NECK SHELF-LIFE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), 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 feasibility of improving broiler neck shelf-life by chlorinating chill water with sodium hypochlorite at 65 and 190 ppm residual chlorine was investigated. An initial reduction in bacterial counts was obtained with both concentrations, but a residual effect on counts was obtained only with 190 ppm chlorine during 20 days of storage at 2°C ± 1. This additional count reduction was somewhat off-set by a residual chlorine odor in the product. Because of the high level of organic matter found in giblet and neck flume and chill water coupled with little or no improvement in shelf-life of necks chilled in water containing 65 ppm residual chlorine, it was concluded the use of 50 ppm or less chlorine in chiller input water as recommended by FDA and FSQS, would not result in effective bactericidal action. Other means will have to be sought to extend shelf-life of giblets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00408.x
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    INHIBITION OF AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS IN A MODEL SAUSAGE SYSTEM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Sodium nitrite, potassium sorbate, and glycerol monolaurate all inhibited anaerobic growth of Staphylococcus aureus more than its aerobic growth in an agar-meat model sausage system, and all were more inhibitory when lactic acid was added. Whereas anaerobic growth of S. aureus was inhibited by concentrations of 100, 2500, and 2500 ppm, respectively, of nitrite, potassium sorbate, and glycerol monolaurate, corresponding concentrations of 150, 5000, and 5000 ppm were required to inhibit aerobic growth ((20 meq lactic acid added).Sorbic acid, a 3:1 mixture of sorbic acid and glycerol monolaurate by weight, and butylated hydroxyanisole (BHA), however, did not show differential inhibitory effects toward aerobic and anaerobic growth of S. aureus and also were more effective inhibitors with addition of lactic acid. Sorbic acid suppressed staphylococcal growth in the model sausage system at 500 ppm, the mixture of sorbic acid and glycerol monolaurate at 750 ppm, and BHA at 10,000 ppm (20 meq lactic acid added).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00399.x
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    BOOK ANNOUNCEMENT (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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.1745-4565.1980.tb00403.x
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  • 53
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    THERMAL DESTRUCTION OF PATULIN IN BERRIES AND BERRY JAMS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Thermal destruction rates for patulin in blackcurrant, blueberries and strawberries and berry jams made of these materials with an addition of 440 g sucrose per kg were tested. Half-lives were calculated to be 31, 65 and 77 min for unsweetened blackcurrants, blueberries and strawberries. For sweetened berry mixtures the corresponding values were 113, 144 and 112 min, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00393.x
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    EFFECT OF DIETARY PROTEIN AND FAT LEVELS ON LIVER AND URINARY BLADDER NEOPLASIA IN MICE FED 2-ACETYLAMINOFLUORENE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Weanling female BALB/c mice were continuously fed diets containing combinations of 12 or 24% protein, 4 or 24% fat and 500 ppm of 2 acetylaminofluorene (2-AAF) for 78 weeks. Mice on the high fat diets demonstrated a significant increase in the incidence of hepatocellular neoplasms and urinary bladder carcinomas. The incidence of both liver tumors and bladder tumors was reduced in the mice fed low fat and low protein diet compared to the other three diets. The protein levels alone appeared to have no effect on the incidence of bladder tumors or liver tumors. Mice fed the diet with lower levels of fat and protein showed a significant decrease in the incidence of bladder carcinomas compared to the mice fed the higher levels of fat andlor protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00395.x
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    STREPTOCOCCUS FAECALIS AND STREPTOCOCCUS FAECIUM IN FROZEN VEGETABLES. INCIDENCE AND SURVIVAL AFTER TREATMENTS COMMONLY USED AT THE VEGETABLE FREEZING PLANTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: S. faecium predominated in fresh vegetables which were not irrigated with sewage treatment plant water. Vegetables which were irrigated with waste water from a sewage treatment plant contained equal numbers of the two species.S. faecium survived the effect of chlorination better than S. faecalis. The tendency for chain aggregate formation was more prominent in S. faecalis especially during exponential growth. This affected the recoveries after freezing but not after the chlorination treatment. With exponential cultures which were treated for aggregate dispersal and with stationary cultures, S. faecium survived the effect of freezing better. This indicates a higher resistance of this organism and that the vegetable treatments in the freezing plant may result in a relative enrichment in S. faecium. Thus, enterococcal count in frozen vegetables is comprised to a large extent of this group, a fact which reduces the significance of the enterococci as a sanitary indicator.A specific S. faecalis count may be a better indicator of the sanitary quality of frozen vegetables and may be performed with KF agar supplemented with 0.04% K2 Te03.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00530.x
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    MULTIELEMENT ANALYSIS OF FOODS STORED IN THEIR OPENED CANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: A multielement analysis of canned foods was performed on foods stored in their opened containers. Canned fruits and fruit juices were sampled upon initial opening as well as two and five days after opening. After mineralization, the samples were analyzed for 25 elements using an inductively coupled argon plasma. The following elements were quantitated: Al, Ca, Cu, Fe, Mg, Mn, Ni, P, Sn, Ti, and Zn. The concentration of Fe and Sn increased between successive sampling days. These increases did not exceed permissible limits of Sn in canned foods and the Fe concentrations may be of nutritional interest. A decrease in the concentration of P between successive sampling days was associated with insoluble material formation. Scanning electron microscope micrographs coupled with X-ray fluorescence analysis of the can interior surfaces were used to characterize the corrosion of the interior surface of the cans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00534.x
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    INCIDENCE OF MYCOTOXIC MOLDS IN DOMESTIC AND IMPORTED CHEESES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Domestic and imported cheeses were studied to determine the incidence of mycotoxin producing molds. The total incidence of molds in visibly non-moldy cheese was very low. Isolation of molds from plate counts, and directly from samples, showed that the major portion of the flora was made up of Penicillium species; 86% in domestic cheeses and 80% in imported cheeses. Many of the Penicillium isolates were capable of growing at low storage temperatures. Mold counts done at 5°C, and prolonged storage of cheese samples at 5°C indicated a potential for considerable mold growth on cheese during refrigerated storage. While the overall incidence of known mycotoxin producing molds was low, a number of potentialy toxic species were found, including P. cyclopium, P. viridicatum, A. flavus and A. ochraceus. These species accounted for 4.4% of all the isolates from domestic cheeses and 4.0% from imported cheeses. Screening of all mold isolates for production of several known mycotoxins showed that a number of isolates (14.1% of all molds in domestic cheeses and 11.5% in imported cheeses) were capable of producing certain mycotoxins including patulin, penicillic acid, ochratoxin A, citrinin and aflatoxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00390.x
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    CLOSTRIDIUM PERFRINGENS ENTEROTOXIN: STRUCTURE, ACTION AND DETECTION (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: Clostridium perfringens Type A is one of the most common causes of food-borne disease in the USA. Diarrheal and cramping symptoms associated with this illness are caused by a protein enterotoxin (abbreviated as CPE). Recently, diagnosis of C. perfringens food poisoning has been improved by the development of direct assays to detect CPE in feces or CPE production by food or fecal isolates of C. perfringens. The enterotoxin has a membrane-active action which appears to involve four early steps: (1) binding of CPE to a mammalian receptor, (2) insertion of CPE into membranes, (3) formation of a complex between CPE and mammalian membrane proteins and (4) onset of toxin-induced ion and water permeability changes. CPE has a unique amino acid sequence, and recent studies have indicated that the receptor-binding region of enterotoxin is localized at the extreme C-terminus. Further studies of the CPE structure versus function relationship may facilitate development of vaccines for human or veterinary usage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00081.x
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    MEETING (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00068.x
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    SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEW (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: Shelf-life and quality of fresh fishery products can be extended by the use of a modified atmosphere (MA) and high barrier film packaging coupled with refrigerated storage. MAs with elevated levels of carbon dioxide inhibit or slow the growth of various aerobic spoilage bacteria of fishery products by extending the lag phase. However, at the same time, MAs provide conditions for the growth of Grampositive bacteria and food pathogens within the package. The extension of the storage life of the refrigerated MA products may enable the slower-growing Gram-positive bacteria to reach high populations. The shelf-life of fishery products packaged under MAs rich in carbon dioxide coupled with storage at 8.0°C or below can be extended more than 100%. Major safety concerns regarding the risk of foodborne botulism can result from MA packaging of fresh fishery products that contain the spores of nonproteolytic C. botulinum and are subsequently temperature-abused. Minimizing the risk of foodborne botulism by including inhibitory factors such as antimicrobial agents before packaging fishery products under MAs and strict adherence to refrigerated storage temperatures are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00069.x
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    N-NITROSOPROLINE AND N-NITROSOSARCOSINE IN ESTONIAN FOODSTUFFS (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: The N-nitrosoamino acids (NNA) N-nitrosoproline (NPRO) and N-nitrososarcosine (NSAR) are precursors of the carcinogenic N-nitrosamines. Methodology using gas chromatography for their determination and data on their contents in 52 food products are presented. Food products consisted of smoked meats (12), smoked (9) and boiled (11) sausage, cheese (10), fish (7) and beer (3). Results showed that NNA formed during processing, particularly in meat, where levels of NPRO were as high as 353μg/kg. The compounds accumulated in the adipose tissue and surface portion of the product. Smoking caused increased formation of NPRO, while the use of liquid smoke minimized it. NPRO in meat products in natural casings was higher than in synthetic ones, and frying of boiled sausage and hams further enchanced NPRO formation. Like meat, smoked cheese and fish showed consistently higher NNA levels than the non-smoked products. These data indicate means of reducing NNA contents in foods by modification of processing techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00073.x
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    FOODBORNE TOXOPLASMOSIS (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: Toxoplasmosis, a disease of mammals and birds, is caused by the obligate intracellular protozoan parasite, Toxoplasma gondii. It is believed that approximately half of the human population of the U.S. is infected and that 500 million of the world population demonstrate a positive serological reaction to the parasite. Only a small percentage of the infected individuals show symptoms: however, in immunocompromised persons, the disease can be quite severe and even fatal. The infectious agent is generally foodborne and is due to the ingestion of raw or undercooked meats derived from infected animals. In this review, several aspects of the T. gondii organism, including its survival, its distribution in the environment and animals, its presence and survival in foods, role of virulence factors, and its transmission to humans, are reviewed. In addition, human toxoplasmosis, its treatment and prevention, and the economic aspects of the disease are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00063.x
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    ERRATUM (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00067.x
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    POTENTIAL OF IRRADIATION TECHNOLOGY FOR IMPROVED SHELLFISH SANITATION (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: Ionizing radiation is shown capable of serving as an effective sanitizing treatment improving the sanitary quality of shellfish and providing an increased margin of safety for shellfish consumers. 60Co irradiation of the hard-shelled clam, Mercenaria mercenaria, and the oyster, Crassostrea virginica, significantly reduced virus carriage numbers without unduly affecting shellfish survival rates or desirable organoleptic qualities. A D10 value of 2 kGy was determined for depletion of hepatitis A virus in clams and oysters as measured by in situ hybridization fluorescent foci and cytopathology enumeration methods. A D10 value of 2.4 kGy was determined for depletion of rotavirus SA11 in clams and oysters as measured by a plaque forming unit enumeration method. Study results showed ionizing radiation capable of providing an extra, highly effective safeguard of shellfish sanitary quality when combined with traditional depuration treatment. Data drawn from other studies is introduced which shows D10 values as low as 1.0 kGy effectively eliminate Vibrio cholerae, and V. parahemolyticus, from shellfish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00055.x
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    EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL GROWTH AND AMINOPEPTIDASE ACTIVITY (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: The effects of sodium alginate (0.4 and 0.8%), calcium lactate (0.15 and 0.3%) and sodium lactate (60% solution; 1, 2, 3 and 4%) on growth and aminopeptidase activity of Pseudomonas fragi ATCC 4973 and Salmonella typhimurium in trypticase soy broth or autoclaved ground beef were studied for 5 days at 5°C. Sodium alginate and calcium lactate did not change colony counts of P. fragi or S. typhimurium; and had only slight effects on aminopeptidase activity. Sodium lactate (3 and 4%) showed inhibitory activity on growth and aminopeptidase activity of P. fragi. Sodium lactate also decreased aminopeptidase activity of S. typhimurium but had no major influence on colony counts. In general, aminopeptidase activity was inhibited more than cell multiplication by higher levels of alginate and sodium lactate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00058.x
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    COMPETITION OF FOOD BACTERIA WITH LISTERIA MONOCYTOGENES DURING ENRICHMENT CULTURE (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: Thirty-two foodborne bacterial isolates were tested as potential competitors of Listeria monocytogenes strain LM82 during enrichment because of their resistance to the selective agents in Listeria enrichment and isolation media. Competitive ability of each isolate was classified as weak, moderate, or strong by determining the ratio at which it masked identification of LM82 at an inoculation concentration of 10 colony forming units (CFU)/10 mL of Listeria enrichment broth. Of the competitive isolates identified, six were Enterococcus spp., two were Staphylococcus spp., and one was a Corynebacterium sp. Although several strains of Enterococcus faecium were examined, not all were competitive. Of six other bacterial strains associated with food fermentations and tested for competitiveness with LM82, one, a Gram-positive tetrad, was competitive. This study showed that although food microfloral strains that are able to survive in enrichment and isolation environments are fairly common, they do not necessarily compete with Listeria. Not all strains in a competitive species are necessarily competitive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00060.x
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    INFLUENCE OF pH ON FREEZE-THAW LETHALITY IN STAPHYLOCOCCUS AUREUS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 influence of pH on the susceptibility of Staphylococcus aureus 196E to repeated freeze-thaw stress was studied in 0.2 Macetate buffer (pH 3.0–7.8) and ground beef (adjusted to pH 4.2–6.3). In acetate buffer in the pH range of 4.4–7.0, repeated freeze-thaw stress did not decrease the viability of the cells; at pH values below 4.1 and above 7.5, decrease in the viable cells was exponential with the number of freeze-thaw cycles. In meat, S. aureus was not killed at pH values 4.3–6.3; however, at pH 4.2, death resulted from the repeated stress. Repeated freeze-thaw cycling of foods should have little effect on the viability of S. aureus within the pH values of most foods implicated in S. aureus food poisoning.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00443.x
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    PURIFICATION AND PROPERTIES OF DESMUTAGENIC FACTOR FROM BROCCOLI (BRASSICA OLERANCEA VAR. ITALICA PLENCK) FOR MUTAGENIC PRINCIPLE OF TRYPTOPHAN PYROLYSATE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 desmutagenic factor which inhibited the mutagenicity of the mutagens, Trp-P-1 (3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole), Trp-P-2 (3-amino-1-methyl)-5H-pyrido[4,3-b]indole), ethidiumbromide and 2-aminoanthracene, was purified from broccoli (Brassica olerancea var. italica plenck). The factor was not sedimented by ultra-centrifugation at 200,000 xg for 2 h. It adsorbed to a DEAE-cellulose column and was eluted with low concentration of potassium chloride. The purified factor exhibited a heme-like protein absorption spectrum with a Soret band at 403 nm and α and β bands at 640 and 504 nm, respectively. The molecualr weight was estimated to be approximately 53,000 by SDS-gel electrophoresis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00438.x
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    SELECTIVITY AND SENSITIVITY OF THREE MEDIA FOR RECOVERY OF INOCULATED CAMPYLOBACTER FETUS SSP. JEJUNI FROM GROUND BEEF (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: Modified Skirrow's (with 15 μg cephalothin/ml), Campy-BAP, and Butzler's selective agar plates were compared for sensitivity and selectivity in the recovery of inoculated Campylobacter fetus ssp. jejuni from ground beef. The diluted inoculation samples were surface plated directly onto these selective plates and incubated. When colonies on the plates were enumerated, characterized, and identified, Campy-BAP medium proved to be the most sensitive for recovery, and Butzler's medium the most selective. Contaminants of Pseudomonas and Acinetobacter were observed. A combination of both Campy-BAP and Butzler's media should prove most useful in the recovery of Campylobacter from food sources. The significance of current taxo-nomical considerations for food microbiologists are also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00441.x
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    THE PHARMACOLOGY AND TOXICOLOGY OF CAFFEINE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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 widespread use of caffeine is most commonly linked to the stimulatory action it has on the central nervous system. Generally, adverse effects include gastrorrhea, insomnia, and diuresis. Tolerance and withdrawal symptoms have been observed and excessive consumption can lead to an anxiety neurosis condition (caffeinism). The actions of caffeine may involve its effects on neurotransmitter turnover and metabolism; its promotion of the cellular messenger, cAMP; its sensitization of the calcium releasing mechanisms of cellular reticulum; or its antagonism of the autacoid, adenosine. Caffeine lethality is rare in man but caffeine poisoning with its gastrointestinal, CNS, and cardiovascular stimulation could especially be hazardous to children. Most of the mutagenicity work has been performed in organisms whose cellular DNA synthesis and repair mechanism vary significantly from those found in man. The work in human cell lines suggests that caffeine-induced chromosomal breakage, with its lack of chromatid exchange would promote cell lethality, not muta-genticity. Nothing but circumstantial evidence implicates caffeine as a human carcinogen or teratogen. Involvement of caffeine as a cocarcinogen or a coteratogen (which includes effects on gamete production or fetal development) appears far more likely, but neither has even begun to be truly evaluated. Basic metabolism of caffeine involves the processes of N-demethylation, hydration, and oxidation; and most likely requires the cytochrome P1-450 system. Though various metabolites of caffeine are pharmacologically active, the extent of involvement of individual metabolites in the pharmacological or toxicological responses of caffeine in man is still unknown.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00435.x
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    IN VITRO EFFECTS OF MONOLAURIN COMPOUNDS ON ENVELOPED RNA AND DNA VIRUSES (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: Monolaurin alone and monolaurin with tert-butylhydroxyanisole (BHA), methylparaben, or sorbic acid were tested for in vitro virucidal activity against 14 human RNA and DNA enveloped viruses in cell culture. At concentrations of 1% additive in the reaction mixture for 1 h at 23°C, all viruses were reduced in infectivity by 〉99.9%. Monolaurin with BHA was the most effective virucidal agent in that it removed all measurable infectivity from all of the viruses tested. The compounds acted similarly on all the viruses and reduced infectivity by disintegrating the virus envelope.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00429.x
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    ANTIFUNGAL ACTIVITY OF MONOLAURIN AND RELATED COMPOUNDS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), 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: LauricidinR (monolaurin) and related compounds were tested against 16 fungi belonging to different groups and having different cell wall composition. Lauricidin Plus F (a combination of monolaurin, butylated hydroxy anisole and ethylenediaminetetraacetic acid) was the most effective agent and inhibited the growth of all fungi tested at a concentration of 0.1%. Lauribic (a combination of monolaurin and sorbic acid) also exhibited strong antifungal activity but was less effective than Lauricidin Plus F. In most cases Lauricidin showed antifungal activity at a concentration of 0.5%. Other commercial samples of monolaurin, e.g. Lauricidin 812 (A), Lauricidin 802 (B), and Lauricidin 112 (C), showed higher antifungal activity than Lauricidin. Tests comparing Lauricidin Plus F with sorbic acid, K sorbate and propionic acid, showed that Lauricidin Plus F has higher antifungal activity except when sclerotia of Sclerotium rolfsii were used for inoculation. Lauricidin Plus F was fungistatic and maintained its activity in a semi-synthetic medium for at least 21 days at 26°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00431.x
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    PREPARATION AND CHARACTERIZATION OF AFLATOXIN B2a-HEMIGLUTARATE AND ITS USE FOR THE PRODUCTION OF ANTIBODY AGAINST AFLATOXIN B1 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), 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: Hemisuccinate (HS) and hemiglutarate (HG) of aflatoxin B2a (afla B2a) were prepared by refluxing afla B2a with the corresponding anhydride and 4-N, N-dimethylaminopyridine in tetrahydrofuran. Two epimers of the respective HS or HG which show different chromatographic behavior and physiochemical properties were isolated and characterized. Afla B2a-HS hydrolyzes very rapidly in aqueous solution and was not used for further study. Afla B2a-HG hydrolyzes at a much slower rate and was selected for the coupling to protein. Using the mixed anhydride method, as much as 12 moles of afla B2a-HG were conjugated to each mole of bovine serum albumin (BSA). The antibody obtained from rabbits immunized with afla B2a-HG BSA is most specific to afla B1 and shows little cross reaction with afla G1 and aflatoxicol. The lower limit for detection of afla B1 by radioimmunoassay using this antibody is in the range of 30–50 pg per assay.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00404.x
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    PRODUCTION OF ALTERNARIOL AND ALTERNARIOL METHYL ETHER BY ALTERNARIA SPP. (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), 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: Five isolates of Alternaria alternata, five isolates of A. tenuis, one isolate of A. hemicota and three isolates of unidentified Alternaria spp. were examined for their production of alternariol methyl ether (AME) and alternariol (AOH) in complex liquid media. The data were compared with the production of these two toxins on solid substrate rice cultures. A new high-performance liquid chromatography method with minimum detection levels for AME and AOH of 20 ng and 40 ng, respectively, was used to quantitate the toxins. All isolates produced AME and AOH, but the amount varied considerably with the isolates and media tested. Of the three different liquid media tested, the highest quantity of AME and AOH was produced in a modified Czapek-Dox broth. The highest yield of toxins was obtained in the solid rice cultures. As much as 125 mg of AME and 16 mg of AOH were produced by one A. tenuis isolate on 300 g of rice after 14 days of incubation at 25°C in darkness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00407.x
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    TOXIGENIC FUNGI ISOLATED FROM LATE-SEASON PECANS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Of 1978 fungal colonies isolated on malt-salt agar from twenty 5-kg samples of pecans harvested late in the season, 39% were Cladosporium, 21% were Penicillium, 9% were Alternaria or Epicoccum, 8% Pestalotia or Monochaeta, 4% Trichothecium, 4% Aspergillus niger, and less than 2% were Fusarium, Phomopsis, Rhizopus, Aspergillus, and miscellaneous genera. Forty-four of 260 representative isolates were persistently toxic to day-old cockerels. Toxigenic Penicillium spp. included P. citrinum, P. terrestre, P. cyclopium, P. funiculosum, P. roquefortii, P. purpurogenum, P. rubrum, and P. rugulosum. Toxigenic isolates of other genera included Aspergillus fiavus, A. cervinus, Alternaria alternata, Trichothecium roseum, Pestalotia sp., and Fusarium spp. Additional key words are Carya illinoensis, mycotoxins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00398.x
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    UPTAKE AND METABOLISM OF 1,3-DICHLOROPROPENE IN PLANTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Bush beans, carrots and tomatoes were shown to absorb 1,3-dichloro-propene from vermiculite, solution culture and sand. The dichloropro-pene was translocated and metabolized rapidly in the plant to 3-chloroallyl alcohol. The 3-chloroallyl alcohol itself is similarly absorbed by these plants. Subsequent metabolism involved transformation to 3-chloro-1-propanol and 3-chloroacrylic acid enroute to a central metabolite and eventual incorporation into normal plant products. The dichloropropene isomers and chloroallyl alcohol had short half-lives in the plant and were not measurable by 120 h after initial administration of these compounds to the plant. The plant residues appear to be of no environmental concern.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00401.x
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    ANTIMICROBIAL ACTION OF SHORT CHAIN ALCOHOLS AND GLYCOLS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Antimicrobial activities of various short chain alcohols and diols against a staphylococcus, a lactobacillus and a yeast, have been determined using a liquid culture system. There appears to be a relationship between carbon chain length and antimicrobial activity, and between molecular asymmetry and antimicrobial activity. Microorganisms which are resistant to the antimicrobial activity of propylene glycol have been found to be resistant to that of ethanol as well, as demonstrated by dilution plating of suspension cultures, and observations of single cells or small groups of cells in hanging drops. Cell membrane function interference is suggested as a mechanism of action since the inhibitory activity increases directly with reduced surface tension capability in the alcohol series.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00391.x
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    DETERMINATION OF ALDICARB SULFONE IN HYDROPONICALLY GROWN CUCUMBERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: During a two week period, several residents of a small Nebraska community experienced violent illnesses with short duration following ingestion of locally grown hydroponic cucumbers (Goes et al. 1979). Approximately a year later during another two week period, a second similar outbreak occurred. In each incident those who ingested hydroponic cucumbers experienced similar illnesses. All of the cucumbers were grown at the same greenhouse. The carbamate insecticide aldicarb, was detected in some cucumbers grown at the hydroponic greenhouse.The aldicarb was determined as aldicarb sulfone (a metabolite) by gas chromatography employing a flame photometric detector (FPD) with a 394 mμ filter selective for sulfur-containing compounds. Separate calibration curves, derived from aldicarb sulfone, are required for the quantitation.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00394.x
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    “NEW MYCOTOXINS” AND THEIR POTENTIAL SIGNIFICANCE IN FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Mycotoxins, other than aflatoxin, are reviewed for their potential implication as food contaminants. Additionally, diseases possibly caused by unknown mycotoxins, are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00531.x
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    TOXICITY OF SELECTED COMPOUNDS FOUND IN THE SECRETION OF TENEBRIONID FLOUR BEETLES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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 acute oral LD 5 0 for a single administration of p-benzoquinone, 2-methyl-1, 4- benzoquinone, or 2-ethyl-1, 4-benzoquinone was: 165, 145, or 205 mg/kg, respectively in the male rat. Analysis of the dose percent lines for p-benzoquinone and substituted p-benzoquinones demonstrated that the curves did not deviate significantly (P 〉 0.05) from parallelism within this study. 2-Methyl-1,4-benzoquinone was 0.4 times more potent than 2-ethy1, 4-benzoquinone. Subjective evaluation based on animal observations suggest that the quinones exert toxicity by respiratory impairment. The acute oral toxicity of a single dose of 1-pentadecene was estimated to be greater than 10 g/kg.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00533.x
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    NITROSAMINES IN ALCOHOLIC BEVERAGES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: A limited survey was carried out to determine the nitrosamine content of several varieties of alcoholic beverages (beer and ale, whiskey, wine, cider, etc.) sold in Canada. Of 22 samples of different beers and ales analyzed all but one contained traces of dimethylnitrosamine; the overall mean level found was 1.5 ppb. Only one Canadian rye and one Scotch whiskey out of a total of 13 samples contained traces of either dimethylnitrosamine or diethylnitrosamine. All the 8 wines and 7 cider samples were negative.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00387.x
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    PREVENTION OF CROSS-REACTIONS IN THE ENZYME LINKED IMMUNOSORBENT ASSAY (ELISA) FOR THE DETECTION OF STAPHYLOCOCCUS AUREUS ENTEROTOXIN TYPE B IN CULTURE FILTRATES AND FOODS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: Investigations were performed to avoid cross-reactions in the enzyme linked immunosorbent assay, using the sandwich technique, for detection of Staphylococcus aureus enterotoxin type B. Non-specific reactions can be caused by cross-reacting antigens and by Protein A, produced by S. aureus. The former reactions can be prevented by adsorption with culture filtrate of non-toxin type B producing strains. The latter reaction is caused by the binding of Protein A to the Fc fragments of the IgG antibodies. Interference by Protein A was completely eliminated by using the F(ab')2 fragments of the IgG antibodies.ELISA experiments in which these purified F(ab')2 fragments were used resulted in a highly specific detection of entertoxin type B, both in culture filtrates and in foods.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00389.x
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    COLIFORM CONTENT OF FROZEN BLANCHED VEGETABLES PACKED IN THE UNITED STATES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), 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: A total of 575 packages of frozen blanched vegetables representing 17 products packed in 24 factories located in 12 states were examined for numbers and kinds of coliforms. The organisms were recovered from over 90% of the samples with the average counts of total coliforms being over 100 per g. Thirty-seven percent were positive for fecal coliforms (FC) using a 44.5°C incubation, with all products except broccoli yielding an average count of less than 50 per g. Escherichia coli was recovered from only 29% of the FC-positive samples. Other species which were responsible for a positive fecal coliform test were Klebsiella pneum oniae, Enterobacter cloacae, E. agglomerans, E. aerogenes, and Citrobacter freundii. Incubation at 45.5°C eliminated only C. freundii. Fecal coliforms in vegetables negative for E. coli may be the result of raw vegetable transmission to processing equipment followed by culture development and transfer to foods being processed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00386.x
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    CONTAMINATION OF BEEF TISSUE SURFACES BY ARTIFICIALLY INOCULATED LOW-MOISTURE MENSTRUA (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: Salmonella typhimurium was inoculated into prepared dirt (moisture content 8.8%), sand (moisture content 0.06%) and phosphate buffer, and these menstrua were used to contaminate beef tissue. Fewer bacteria adhered to the tissue surface from the low moisture menstrua when compared to contamination by buffer. Determination of SR values, an estimate of the total population associated with the surface which was physically attached, indicated that more bacteria remained in the soil menstrum than adhered to the surface, when compared to buffer and sand menstrua. Contrary to expectations, bacteria which contaminated the surface from the low moisture menstrua were not more sensitive to organic acids than those which originated from the buffer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00077.x
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    CHARACTERIZATION OF A LACTIC ACID BACTERIUM, CARNOBACTERIUM PISCICOLA LK5, WITH ACTIVITY AGAINST LISTERIA MONOCYTOGENES AT REFRIGERATION TEMPERATURES (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 lactic acid bacterium (LK5) originally isolated from raw ground beef was characterized in relation to its ability to inhibit the growth of Listeria monocytogenes. The isolate, which was identified as Carnobacterium piscicola, inhibited the growth of 17 of 21 strains of Listeria (L. monocytogenes, L. innocua, L. ivanovii, L. welshimeri, and L. grayii). Its activity was not due to either acid or hydrogen peroxide production, but was related to the production of a heat stable bacteriocin. The isolate was most active against L. monocytogenes at refrigeration temperatures due to the combined effect of the pathogen's increased susceptibility, LK5's rapid growth rate, and enhanced bacteriocin production at low temperatures. Examination of the effect of inoculum ratios in co-cultures of C. piscicola LK5 and L. monocytogenes Scott A indicated that the lactic acid bacterium was active against L. monocytogenes even when the initial level of the pathogen was 100-fold greater. Evaluation of the impact of oxygen availability, initial pH, and sodium chloride content on the effectiveness of LK5 suggested that the isolate could be used to suppress the growth of Listeria in a variety of refrigerated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00079.x
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  • 86
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    CONSUMER FOOD SAFETY CONCERNS AND INTEREST IN PESTICIDE-RELATED INFORMATION (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: Consumer food safety concerns and interest in pesticide related information was measured by personal interviews with 479 consumers in 14 counties in California. Although concern about pesticide safety was noted by almost half of the respondents, nutritional considerations had the greatest impact on food selection criteria. Of those who volunteered pesticide safety concerns, 15% indicated they sought organic produce and 13% said they avoided or reduced produce purchases. In addition to information about the human health effects of pesticide use, consumers expressed high interest in the environmental effects of pesticide use. Consumers currently use television and newspapers as information sources and prefer these to other sources.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00082.x
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  • 87
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    SENSITIVITY OF LISTERIA MONOCYTOGENES TO SPICES AT TWO TEMPERATURES (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: Thirteen spices were screened for growth inhibition effect against Listeria monocytogenes at 24°C using a concentration gradient plate method. Cloves, and oregano were the two most inhibitory spices with MIC values ranging from 0.5 to 0.7% (W/V). Inhibition was also detected with sage and rosemary (MIC of 0.7 to 1.0%) as well as nutmeg (MIC of 1.1–1.4%). Black pepper, chili, cinnamon, garlic, mustard, paprika, parsley and red pepper at a concentration up to 3.0% did not inhibit the growth of the organisms. The effect of cloves, oregano and sage on the growth and survival of L. monocytogenes Scott A was further tested in tryptic soy broth at both 4 and 24°C. At a concentration of 0.5 or 1.0%, cloves were bactericidal and oregano was bacteriostatic to this organism at both incubation temperatures. Sage at these two concentrations was bactericidal at 4°C and bacteriostatic at 24°C. When tested in sterile meat slurry, a 1.0% level of either cloves or oregano had little effect on the growth of L. monocytogenes Scott A at 4 or 24°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00071.x
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  • 88
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    CYCLOHEXYLAMINE RESIDUE IN VEGETABLES BLANCHED WITH PRIMARY STEAM (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 corrosion inhibitor, cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green peppers were blanched with steam containing CHA. A gas chromatographic method was developed and used to show the presence of appreciable residues of CHA remaining in the post-blanched vegetables. The widespread replacement of primary steam generators with secondary systems for food blanching largely eliminates possible hazards to consumers. The known toxicologic properties of CHA are reviewed and the need for additional studies of possible food contamination or direct human exposure by other commonly used steam additives is emphasized.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00074.x
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  • 89
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    MINERALS AND XENOBIOTIC RESIDUES IN THE EDIBLE TISSUES OF WILD AND POND-RAISED LOUISIANA CRAYFISH (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 popularity of Cajun cuisine has promoted the consumption of Louisiana crayfish, Procambarus clarkii. Tail meat and hepatopancreatic tissues of crayfish captured from two locations in the Atchafalaya River Basin and four open ponds were analyzed separately for xenobiotic metal and mineral composition using an inductively coupled plasma emission spectrometer (ICP) and chlorinated hydrocarbons by gas chromatograph (GC) with electron capture detector. Less than 3 mg/kg of toxic xenobiotic metals were found in the tail meats and less than 5 mg/kg in the hepatopancreatic tissues. Mineral concentrations were similar to those reported for other crustacean species. Occasional trace amounts of DDD and DDE were found present in tissue samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00062.x
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  • 90
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    HYGIENIZATION OF INDIAN CHICKEN MEAT BY IONIZING RADIATION (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: Both fresh and frozen chicken meat were evaluated for microbiological status by screening for total bacterial counts and for the presence of pathogens like Enterobacteria, Bacillus cereus, coagulase positive Staphylococci and Salmonella spp. Most of the samples exhibited heavy bacterial contamination (1.2 × 105 - 2.6 × 106/g), mainly with Staphylococcus spp. (1.5 × 104 - 2.8 × 105/g). All the chicken samples also showed the presence of Salmonellae (3 × 101 - 2.1 × 102/g). Among the different serotypes observed in chickens. S. typhimurium was common in fresh as well as frozen chicken. Radicidation at 2 kGy at cryogenic conditions (−40°C) was efficient in eliminating the natural pathogenic contamination of the poultry. Salmonella spp. viz. S. seftenberg and S. typhimurium differed in radiation sensitivity, the D10 values in phosphate buffer (pH 7.2) being 0.25 kGy and 0.12 kGy, respectively. Chicken homogenate (10%) offered approximately 2-fold protection to these cells. Chicken samples artificially inoculated with a heavy inoculum (108 cells/g) of these 2 serotypes required higher gamma radiation doses of 4–5 kGy. The findings suggested that a dose of 2 kGy is adequate for normally contaminated chicken samples, but for the heavily contaminated chicken a dose of 4–5 kGy, depending upon the predominating Salmonella serotype present, is required.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00064.x
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  • 91
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    INFLUENCE OF FRUIT MATURITY ON THE HYPOGLYCIN A LEVEL IN ACKEE (BLIGHIA SAPIDA) (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: Ackee fruit representing a range of maturities were analyzed for hypoglycin A (hyp A) content. Hyp A in the arilli (edible flesh) dropped from over 1000 ppm to undetectable (〈0.1 ppm) as the fruit matured (i.e., pod colored up, split and opened fully). At all stages the seed contained appreciable hyp A, ∼ 1000 ppm, and the membrane mirrored aril levels. These analyses support earlier observations that unopened or partially opened ackee should not be consumed, whereas fruit which open naturally to 〉 15 mm lobe separation pose little health hazard, provided that all seed and membrane portions are removed. Bright red, full sized ackee should never be forced open for human use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00075.x
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  • 92
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    BOOK REVIEWS (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: Book reviewed in this article: Nitrite—Cured Meat—A Food Safety Issue in Perspective. R. G. CassensTechnical Handbook for the Chilled Foods Industry. Chilled Foods Association
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1991.tb00061.x
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  • 93
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    ADVANCES IN SENSORY FOOD SCIENCE (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), 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.1991.tb00509.x
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  • 94
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    CONSULTANT'S CORNER PROPOSING THE INTERNATIONAL SENSORY JUDGES DAY (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A panel of trained sensory judges is a sensitive and valuable instrument. and a lot of time and work is invested in their selection and training. The importance of internal motivation and external stimulation to maintain the interest and wellbeing of these human instruments is supported by major food scientists and behavioral psychologists. Current stimulation procedures for sensory judges are listed. A new procedure is proposed, consisting of an annual celebration party on November 20 in recognition of sensory judges. Advantages of holding this day on an international level are discussed: mainly, promotion of fellowship among sensory judges from different groups and countries, and also its help in increasing cooperation in sensory evaluation. Actions to promote International Sensory Judges Day are listed. Suggestions for the actual celebration party are put forward: an open house luncheon, presentation of awards, greeting cards and letters from other sensory panels; and last but not least, a set of proven “sensory” games where everyone joins in.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00507.x
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  • 95
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    EFFECT OF REPEATED INGESTION OF WATER AND SOLID SUCROSE ON THE DIFFERENTIAL SENSITIVITY TO SUCROSE AND ASPARTAME (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The differential sensitivity to sucrose or Aspartame in water was studied over the course of 90 min sessions, using a sequential method. The assessors had not eaten since 9 a.m. and the sessions began at 12 noon. Two factors were studied: water ingestion and solid sucrose ingestion every 5 min. The ingestion of water had no effect on discriminative sensitivity. However, the ingestion of solid sucrose had an effect; it maintained discriminant ability in contrast to the protocol without ingestion. The reason for this effect of sucrose is not known; it might be metabolic, hedonic or perhaps something else.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00497.x
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  • 96
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    THE USE OF FOURIER ANALYSIS TO COMPARE THE SENSORY PROFILES OF PRODUCTS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A consumer panel comprising 60 females evaluated three coffee whiteners and fresh milk for a number of sensory attributes including liking of flavor and appearance, overall liking, natural flavor and odor, creaminess and watery flavor. Fourier analysis was used to produce a plot which readily identified the whiteners with sensory profiles most similar to fresh milk. More importantly, the whitener whose sensory profile was significantly different from that of fresh milk was identified from the Fourier plot, something which could not be done by traditional univariate methods or even by an overall discriminant analysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00498.x
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  • 97
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    A STATISTICAL TEST OF CONSENSUS OBTAINED FROM GENERALIZED PROCRUSTES ANALYSIS OF SENSORY DATA (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Matrix matching techniques such as Generalized Procrustes Analysis (GPA) always produce a matrix of maximal agreement which can then be used to graphically represent samples in “consensus plots”. The degree to which the consensus plots produced by GPA on sensory data (such as that obtained from free choice profiling) actually give a picture of true consensus among panelists, as opposed to being merely artifacts of the analysis, has not been examined. Using a Monte Carlo approach, a statistical test is defined for qualifying this consensus. Examples of the application of the test to sensory profiling data of fruit flavors are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00500.x
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  • 98
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    USAGE BEHAVIOR OF MEAT PRODUCTS BY AUSTRALIANS AND HONG KONG CHINESE: A COMPARISON OF FREE CHOICE AND CONSENSUS PROFILING (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Australian and Hong Kong Chinese male and female consumers, aged 20 to 30 years, evaluated a range of 16 meat products using two questionnaires. One questionnaire comprised the 12 most frequently used terms by consumers to describe how, when and where they would most often consume each product. The alternate questionnaire for each individual comprised free choice vocabulary. Half of each consumer sample used the consensus questionnaire and the other half, the free choice questionnaire first, and indicated how often they would consume each meat product in the various contexts listed using graphic line scales of 100 mm anchored at either end by the words ‘never’ and ‘always’. After an interval of time, the alternate questionnaire was completed. It was found that similar conclusions can be drawn about major contextual dimensions either by principal component analysis of data from a consensus questionnaire or by generalized Procrustes analysis of data from free choice profiling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00499.x
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  • 99
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    MEETINGS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), 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.1991.tb00502.x
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  • 100
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    SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 6 (1991), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Previous research on the flavor development of Cheddar cheese has largely concentrated on the chemical changes that occur, and less work has been published on the sensory aspects of cheese maturation. Cheddar cheese was produced under controlled conditions and a quantitative descriptive analysis procedure was developed and used to assess development of sensory properties during maturation. The method was successful and weekly changes were recorded during maturation. The sensory data also grouped cheeses according to commercial classifications such as Vintage, Mature and Medium, and showed how these were related to a reduced fat cheese. The quantitative descriptive analysis procedure could be used in conjunction with other chemical and physical methods to help in gaining a full understanding of the maturation process in Cheddar cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1991.tb00501.x
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