ALBERT

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Notes: Mycotoxins, other than aflatoxin, are reviewed for their potential implication as food contaminants. Additionally, diseases possibly caused by unknown mycotoxins, are discussed.

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.

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.

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.

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.

Notes: A cell-free extract (CFE) of Gluconobacter oxydans was encapsulated in milkfat, and used to generate acetic acid from ethanol as a means of enhancing flavor in foods, such as cheese. Factors affecting the activity of the CFE were evaluated to establish conditions that would allow gradual synthesis of acetic acid in milkfat microcapsules. Optimum pH for conversion of ethanol to acetic acid was 8.3. A pseudo Km and Vmax were determined as 7.6 ± 10-3 M and 55 μmol/1-min, respectively. Concentrations of acetic acid in microcapsules with the highest level of encapsulated CFE increased gradually over 40 hr to 75 μg/ml of capsules during incubation at 22°C. No measurable acetic acid was produced from appropriate controls.

Notes: TWO methods for phosvitin preparation were evaluated, based on purity of the products. Phosvitin was found to be heterogeneous in the polyacrylamide-gel electropherogram in which it migrated into two components designated α and β-phosvitin. They were partially fractionated using gel filtration. The β-phosvitin contained 9.20% phosphorus, while α had 2.97%. Phosvitin was dissociated into several bands ranging in molecular weights from 18,500—60,000 daltons, in the SDS polyacrylamide-gel electropherogram. Results indicate that phosvitin is composed of several subcomponents or polypeptides which interact or polymerize in aqueous solution to form larger molecular weight aggregates.

Notes: Antioxidants, esters of p-hydroxybenzoic acid and gallic acid, and related phenolic compounds were evaluated for their activity against growth and toxin production of C. botulinum types A and B in comminuted pork. With an inoculum level of 8,000 spores/g of meat most of the chemicals at a concentration of 1,000 ppm delayed first swell formation for less than 3 days beyond the control. For most compounds, the time to first swell formation beyond that of the control increased as the spore level per g of meat decreased. 8-Hydroxyquinoline at a concentration of 200 ppm or in combination with sodium nitrite (40 ppm) inhibited the growth and toxin production of C. botulinum in comminuted pork for 60 days at 27°C. 8-Hydroxyquinoline was more active in inhibition of growth and toxin production of C. botulinum in comminuted pork than in prereduced Thiotone-yeast extract-glucose broth.

Notes: Using an evaporimeter, a reflectance spectrophotometer and a fiber optic spectrophotometer, observations were made of the causes of paleness in meat. Reflectance from the meat surface was minimized by recording from optical fibers which penetrated the meat. Absorbance peaks for myoglobin were greater in magnitude (± 1.28) than those obtained by reflectance spectrophotometry of the meat surface. However, variation in surface wetness due to intrinsic properties of the meat (pH-related effects) made only a small contribution (r = 0.20, P 〉 0.1, n = 40) to variation in surface paleness (CIE %Y). Fiber optic reflectance spectra had a very high absorbance peak at 420 nm which was lost when meat was washed with water.

Notes: Aspergillus flavus NRRL-6549 and NRRL-6550 were tested for their ability to produce aflatoxins, but only NRRL-6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL-6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities.

Notes: The relationship of carcass grade, primal cuts and cooking to vitamin B12, E and D in separable lean beef was studied. The average vitamin B12 content in 471 samples of raw and cooked beef was 3.17 μg/100g. The vitamin B12 content of raw and cooked beef was similar; however, on considering the moisture and fat losses during cooking, there was a 27–33% loss of B12. The vitamin E content of raw and cooked beef was similar and averaged 133 μg/100g for 464 samples. From 33–44% of the original vitamin E in the meat was lost upon cooking. Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamins E and D in beef is low and of little nutritional importance; however, beef is an important dietary source of vitamin B12.〈section xml:id="abs1-2"〉〈title type="main"〉SUMMARY & CONCLUSIONSRAW OR COOKED separable lean contained approximately 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D being lost upon cooking. Raw and cooked separable lean contained approximately 40–800 μg of vitamin E/100g with a mean value of 133 μg for 464 samples. From 33–44% of the original vitamin E was lost during cooking. Fat trim contained 300–350 μg of vitamin E/100g. HPLC showed that α-tocopherol was the major E vitamer in meat. Vitamin B-12 content of raw and cooked separable lean ranged from 1 – 10 μg/100g, with a mean value of 3.17 μg B-12/100g for 471 samples. Fat trim contained approximately 1.5 μg of B-12/100g. RID was a feasible method for determining B-12 in meat, with the B-12 values reported herein being appreciably greater than typical values reported for B-12 in beef as determined by microbiological assays. Beef consumption makes an important contribution towards meeting an individual's dietary requirement for B-12.

Notes: Sensory scores for appearance and texture of oven-roasted beef semitendinosus were compared with those of samples heated in glass tubes in a water bath. Roasts heated in 93 and 149°C ovens appeared to be less done and were moister than water bath samples heated at comparable rates. Samples heated to 60°C in both systems appeared to be less done and were moister and less mealy than samples heated to 70°C. Few differences in sensory scores for textural parameters were attributed to heating system, endpoint or heating rate. Correlations between scores for intact roasts and objective measurements for the small samples were not always of the same direction or strength as were the relationships between scores and objective values for roast samples.

Notes: Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P〈0.05); those made with KCl (100% or 50%) had the highest (P〈0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P〈0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.

Notes: Triplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS-approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.

Notes: A standardized sensory methodology for evaluating the texture and appearance of fin fish was developed as part of a new retail marketing strategy for fisheries products proposed by the National Marine Fisheries Service of the U.S. Department of Commerce. This methodology is based on the evaluation of eight texture and appearance attributes of fish, using a 7-point category scale. The method was applied to an evaluation of 17 species of North Atlantic fish to provide a data base for grouping species according to similarities and dissimilarities in their sensory characteristics. The obtained data were analyzed by cluster analytic procedures and revealed several distinct groupings of fish. Multidimensional unfolding of the data resulted in a two-dimensional “fish map” that can be used to schematically represent the sensory relationships among species.

Notes: A model system has been established that utilizes the entrapment of whole banana pulp homogenates within a calcium alginate matrix in the form of bead that is effective in assaying for enzyme activity in the pulp of the ripe banana fruit. This medium retained enzyme activity for amylase, maltase and invertase and provided indirect evidence of sucrose synthetase activity. A cyclic pathway has been proposed for the biosynthesis and hydrolysis of sucrose in the pulp of ripening banana fruit.

Notes: The effects of total nominal shear strain, apparent shear rate, shear stress in the die, and an integral temperature-time history function on textured soy protein properties were studied. These variables are independent of extruder size and can potentially serve as machine independent correlating factors. Correlation models showed that increasing shear strain and temperature-time in the screw tended to enhance cross-linking between protein molecules, while increasing shear through the die tended to disrupt the linkages. Moisture probably increases the mobility of the protein species which could improve cross-linking and reduced density while increasing water absorption.

Notes: Oxidation-reduction potentials (Eh) of canned foods ranged from -18 to -438 mV. Foods packed in glass had higher redox potentials than those packed in cans. Only 4 out of 26 products tested reached positive redox values after exposure to air for 24 hr at 4°C. Inoculated containers of mushrooms, whole corn, cream corn, asparagus, beef gravy, kidney beans, green beans, cream of mushroom soup, cheddar cheese soup, and lima beans supported toxin production by C. botulinum; potatoes and beets did not.

Notes: Enzymatic hydrolysis of skim milk lactose and proteins was investigated in a batch reactor; the final aim is to produce a predigested dietary product. The use of yeast β-galactosidase, a vegetable protease, a fungal protease, and a bacterial protease was investigated. Sequential and simultaneous lactose and protein hydrolysis were studied in order to diminish incubation times. In the lactose hydrolysis, 90% conversion was obtained after 4 hr using reconstituted spray-dried skim milk, and after 3 hr using fluid pasteurized skim milk. In the simultaneous hydrolysis, 82% lactose hydrolysis and a substantial peptide hydrolysis with 80% of material smaller than 5,000 molecular weight (and high in small peptides) was obtained after 5 hr. This was adequate for the preparation of a specialized dietary product to be used in enteral hyperfeeding.

Notes: A curd firmness tester that measures rigidity of gels subjected to oscillatory deformation was used to determine clotting times and gel rigidities (G) of milk treated with different concentrations of rennet. Clotting times were directly related to reciprocal of enzyme concentrations. Increases in gel rigidity quite closely obeyed the relationship G = Ge-λ/t where λ is the time to attain a value of G/e and t is the time subsequent to clotting. Rates of increases in rigidity during the first half of gel assembly were increased by increases in rennet concentration but maximum gel rigidity (G) was not affected.

Notes: Canola oil from mixed seeds of cultivars Regent, Tower and Candle and oil from cultivar Regent were hydrogenated under selective (200°C and 48 kPa hydrogen pressure) and nonselective conditions (160°C and 303 kPa) using two different commercial catalysts. The physical properties of the hydrogenated oils determined were dropping point (Mettler), solid fat content by wide-line NMR, solid fat index by dilatometry and melting behavior by differential scanning calorimetry. Hydrogenation conditions had an important effect on physical properties. Differences were also observed between the oils and the catalysts.

Notes: Heated soy flours have been analyzed by the pH stat successfully for tryptic proteolysis and for residual trypsin inhibitor in previous studies. Unheated soy flours give a sudden release of hydrogen ion followed by a constantly decreasing proteolysis rate and consequently are difficult to analyze. We have found that by adjusting the pH of the trypsin preparation to 9 (the pH of the analysis) the pH stat method measured proteolysis and trypsin inhibitor in unheated soy flours. The unheated soy protein was hydrolyzed at 40% of the rate of heated soy protein and contained 68 mg/g of Kunitz trypsin inhibitor equivalents.

Notes: A sensitive, high performance liquid chromatographic method is described for quantification of agartine, a naturally occurring phenylhydrazine derivative isolated from Agaricus bisporus. Freeze-dried mushrooms were extracted with methanol, evaporated to dryness, and the residue resuspended in 0.005N NaH2PO4, pH 4.25 and subsequently passed through a C18 reverse-phase SepPak. A mobile phase of 0.005N NaH2PO4, pH 4.25, was pumped through a Partisil SCX (25 cm × 4.6 mm i.d.) cation-exchange column at 0.6 ml/min. Agaritine was monitored at 237 nm and linear standard curves were observed over the range 0–2 μg. Recoveries of agaritine standards averaged greater than 90% while the lower limit of detectability was 0.006 μg. Co-chromatography and UV scans indicated that agaritine from mushroom extracts is the major component absorbing at 237 nm at the retention volume of authentic agaritine.

Notes: The cells from 32 strains were disrupted by pressure. All the strains except two showed lipase activity. Optimum temperature for lipase production was 44°C. Production of lipase was inhibited by addition of butter oil (29%), milk (41%) and casein (12%) and stimulated by soybean oil (39%), cream (27%) and corn oil (21%) to the medium. The enzyme was stable when stored at 37°C and 45°C for 1 wk. The enzyme was partially inactivated by pasteurization treatment (65°C/30 min). Optimum temperature and pH for lipase activity was 45°C and 9.0, respectively. The enzyme was relatively more active toward tributryin than toward natural lipids.

Notes: The validity of the physical model on which the Hailwood and Horrobin (Trans. Far. Soc. 42B: 84; 1946) isotherm equation was developed was investigated. The results indicate that although the equation may fit sorption data for almost any type of food, it satisfies thermodynamic requirements (i.e. prediction of the temperature dependence) only for proteins and starchy foods. The results also show that plotting enthalpic changes against entropic changes for water sorption satisfies the enthalpy/entropy compensation phenomenon.

Notes: The effect of natural spices and oleoresins on the fermentation properties of three commercially available starter cultures of Lactobacillus plantarum has been investigated. In liquid medium it was shown that natural spices stimulated growth of the three bacteria and thus enhanced the cultures to ferment glucose and form more lactic acid. When similar oleoresin spices were supplied to the growing bacteria no effect was seen. It was also found that natural spices accelerated the fermentation process in the production of salami dry sausage while the oleoresins showed no effect.

Notes: Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3-month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.

Notes: Purple-hinge rock scallops (Hinnites multirugosus), native to northeast Pacific Coast waters and under evaluation for commercial aquaculture, were harvested wild and analyzed for storage stability. Over 2 wk of chilled storage at 5°C or 5 months of frozen storage at −18°C, scallops showed no appreciable lipid oxidation, proteolytic change, and ammonia development. Hypoxanthine fluctuated throughout fresh storage. Bacterial numbers were unchanged at −18°C but sharply increased during the second week at 5°C. Odor of raw scallops deteriorated somewhat at week 2 of chilled storage and month 4 of frozen storage. However, when cooked, scallops showed no significant differences for most sensory characteristics or for acceptability. Cooking losses were variable. Textural shear parameters changed with weight and frozen storage.

Notes: Fresh broccoli heads were dipped in solutions containing 20 ppm N6-benzyladenine (BA) with 0.1% Tween-20 or water with 0.1% Tween-20 for 30 sec then stored for 5 wk at 2° and 5°C. Broccoli heads receiving BA treatments maintained higher subjective quality ratings for color, turgidity, aroma, flavor, and texture throughout the 5-wk period. Gardner color measurements and total chlorophyll were significantly higher for samples treated with BA and stored at 2°C than for controls. Samples stored at 2°C had lower shear resistance than those kept at 5°C. The content of hot water insoluble materials (fiber) was much less in broccoli heads treated with BA than in untreated heads. Maintenance of good quality by BA treatment and 2°C storage was reflected in all parameters of sensory evaluations for cooked broccoli. Loss of color and reduction of quality were observed in raw and cooked broccoli during 4 wk of storage. Evaluations of quality parameters and color measurements were greatly influenced by the turgidity factor.

Notes: Cookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a “hard shell” problem only.

Notes: Maleylation, succinylation, dimethylglutarylation, and sodium sulfite treatment of cottonseed flour increased protein extraction from the flour in suspension, and precipitated more protein in the extract at pH 4.0, compared to unmodified flour processed through conventional methods. However, acetylation decreased protein extraction and precipitation at this pH. Protein isolates from succinylated, maleylated and dimethylglutarylated flours were highly water-soluble, and did not coagulate by heating. Acetylation decreased heat coagulability of the resulting protein isolate, but did not affect water solubility of the isolate. Treatment of the flour with sodium sulfite markedly increased heat coagulability of the isolate, and decreased its solubility. Oil absorption capacity of the isolate was increased slightly by dimethylglutarylation, but other treatments did not affect the capacity significantly. Sensitivity of proteins in isolates to calcium ions was not affected by acylation or sodium sulfite treatment of the flour.

Notes: Six maple syrups were stored in the dark for 6 months in pigmented and unpigmented high-density polyethylene jugs at room temperature (72°F) in three gas environments-nitrogen, oxygen, and carbon dioxide. The syrup was analyzed for changes in flavor, color, and pH. A taste panel, tasting syrup from pigmented jugs only, detected flavor change in both the oxygen and carbon dioxide environments. There were statistically significant interactions for changes in both color and pH between gas and syrup treatments. The greatest darkening of color and decrease in pH were associated with the carbon dioxide. Jug pigmentation had no detectable effect on the syrup.

Notes: Amino acid composition and micro-Kjeldahl N contents of various soybean protein products are used for calculating N conversion factors by the Factor Method and Kjeldahl Method. Efforts were made to refine these methods and to minimize the magnitude of the discrepancies within these N conversion factors. Recalculated N conversion factors by the Factor Method ranged from 5.66–5.80, and by the Kjeldahl Method from 5.66–5.79. It is recommended that these conversion factors be used (rather than the common 6.25 factor) for converting N values to protein content in soy protein-containing products.

Notes: Shrimp (Pandalus jordani) were allowed to decompose at five temperatures (0, 5.6, 11.1, 16.7 and 22.2°C). Mean aerobic plate counts on the shrimp as received at the laboratory were 1.6 × 106/g. The most rapid growth was obtained at the higher temperatures but the highest maximum population was obtained at 0°C. A total of 638 bacteria were isolated and tested for identification. The heterogenous population at day 0 was composed of 38% Gram positives. The population changed becoming predominantly Gram negative by day 13. At the higher temperatures the indole producing Proteus emerged by day 7 and became an important component of the flora. Volatile base (N) and indole increased both with increasing time and temperature during storage.

Notes: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.

Notes: Beef-pork loaves containing Trichinella spiralis larvae were cooked in two household ovens (2450 MHz). Loaves were molded into ring (R), oval (O) or oblong (L) shapes. After cooking, internal temperatures were measured at five locations in each loaf. Cooking losses were 11–28% and were greatest in L loaves. Longer cooking time was required for L loaves to attain the same degree of doneness as of R and O loaves. Variations in energy distribution patterns within each oven were evident in the percentage of underdone and overdone meat and in the temperatures in each of the duplicate loaves. Bioassays indicated that infective trichinae remained in 8 of the 30 samples tested. Five of the positive bioassays were found in samples from L loaves, two in O loaves, and one in R loaves.

Notes: Commercially available hams (7.69–9 kg) were open face boned, closely trimmed of fat and then stitch pumped with various levels of pickle to determine the efficacy of pump level, massage cycle, or temperature of the ham during massaging on cook shrink, USDA yield, bind, and cured color intensity and uniformity. On a constant time basis, continuous massaging appeared superior to intermittent massaging and shorter rest periods were superior to longer rest periods where intermittent massaging was used. High pump levels (30, 35%) gave correspondingly higher cook shrink losses and lower bind values (adhesion) than low pump levels. But the 35% pump level gave the best combination of cured color intensity, uniformity and yield yet still provided sufficeint bind for slice durability. Ideal environmental massaging temperatures appeared to be between 4.4°C and 10°C for maximizing cured color development and yield. Bind was reduced at 10°C; however, no problem in slice durability was experienced.〈section xml:id="abs1-2"〉〈title type="main"〉SUMMARY AND CONCLUSIONSFIG. 1 SUMMARIZES the effect of factors identified in this study which influenced bind. Note that as the action time increased or rest period declined in the massaging cycles the bind increased in a linear and quadratic manner. Therefore, actual massaging time in a cycle should be long in comparison to the rest period to promote bind—such cycles also reduce cook shrinkage. Continuous massaging appears to be a better practice than intermittent massaging, provided ham tearing is not excessive.Bind decreased in a linear manner as pump levels increased, suggesting that more problems can be expected with adhesion of meat particles and slice durability as pump levels rise. Apparently, cook shrinkage also increases as pump levels rise.The effect of high environmental massaging temperature (10°C) can be considered detrimental to bind; however, since high temperatures also reduce voids and enhance cure color intensity, relatively high temperature massaging (7°C) is still recommended.Fig. 2 identifies three factors which influenced cure color intensity in a linear manner. Increasing environmental massaging temperature, higher pump level and using cycles with longer action periods and shorter rest periods, all promoted intense cure color. Increasing the action interval in the massaging cycles caused a linear increase in color uniformity of hams while temperature had no effect (Fig. 3). Increasing pump levels promoted a linear and quadratic effect on color uniformity. As high pump levels were reached the effect on color uniformity diminished. Pump levels near 35% gave good yield and cure color intensity, excellent color uniformity, and provided sufficeint bind for slice durability under the conditions of this study.

Notes: A high quality sweet potato puree with better color stability than frozen purees was produced by flash sterilization followed by aseptic packaging. Starch conversion time was shortened by slicing the sweet potatoes and accurately controlling the temperature during conversion. Processing of inoculated purees for 13 sec at 138°C followed by aseptic filling was adequate for commercial stability. The effect of several processing variables on puree and sweet potato souffle quality was examined. Improved quality and storage stability of sweet potato purees were accomplished by flash sterilization at very high temperatures followed by aseptic packaging.

Notes: An acceptable whey-based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey-kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt-kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt-based kishk and whey-based kishk, respectively.

Notes: Percent thiamin in beef loaf and peas and percent ascorbic acid in potatoes were determined at all process stages in a simulated hospital cook/chill foodservice system. Retention of nutrients in experimental products after reheating by conduction, convection and microwave radiation was compared. Points in food product flow causing largest nutrient losses were: beef loaf, precooking; peas, reheating; and potatoes, 24-hr chilled storage. Statistical analyses indicated no significant difference in nutrient retention of experimental products due to method of reheating.

Notes: Various fixation techniques were employed in an effort to prepare a dry protein isolate from soybeans for analysis using transmission electron microscopy. A number of fixation schemes proved successful, and different properties of the material were brought out by the various treatments. Comparisons of electron micrographs of the isolate fixed and extracted in different ways yielded an effective means for determining the distribution of fat and protein in the sample and the effect of moisture on that distribution. Analysis of the isolate demonstrated the occluding effect of dry protein for fat located in walls of the protein shells of the isolate.

Notes: Combined Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia used to ferment corn meal over 4 days at 37°C produced a significant increase (P 〈 0.02) in % RNV (relative nutritive value) of fermented corn meal (96.3%) when compared to nonfermented corn meal (82.2% RNV). Other combinations which caused a significant increase in % RNV for fermented corn meal were: P. maltophilia and B. subtilis (P 〈 0.04, 95.0% RNV), B. subtilis and B. cereus (P 〈 0.05, 94.4% RNV). Single microorganisms used to ferment corn meal did not cause significant increases in % RNV.

Notes: Optimal temperature, lower temperature limit, extent, and rate of histamine production in a tuna fish infusion broth (TFIB) varied for the strains of Proteus morganii, Klebsiella pneumoniae, Hafnia alvei, Citrobacter freundii, and Escherichia coli studied. P. morganii and K. pneumoniae produced large quantities of histamine in a relatively short incubation period (〈24 hr) at 15°C, 30°C, and 37°C; production was fastest at 37°C. H. alvei, C. freundii, and E. coli produced toxicologically significant levels of histamine (〉2500 nmoles/ml) only at 30°C and 37°C on prolonged incubation (≥48 hr). At 72 hr of incubation, optimal temperature for histamine production was 37°C for E. coli and C freundii; 30°C for P. morganii strain 110SC2, K. pneumoniae, and H. alvei; and 15°C for P. morganii strain JM. The lower temperature limits for production of toxicologically significant levels of histamine in TFIB were 7°C for K. pneumoniae; 15°C for both P. morganii strains; and 30°C for H. alvei, C. freundii, and E. coli.

Notes: Functional properties of guar meal detoxified by autoclaving, extraction with aqueous ethanol, methanol, isopropanol or dilute hydrochloric acid were compared with those of defatted soy meal. Acid washed and the autoclaved meals gave low nitrogen solubility (NS) at pH 7.0. Detoxified guar meals had greater water absorption capacity (WAC) than the raw meal, while defatted soy meal was far superior to defatted guar meal. Fat emulsification capacity (EC) showed a similar trend as NS and fat absorption capacity (FAC) inversely correlated with the bulk density of samples. Autoclaved guar meal had higher EC and FAC than the alcohol or acid extracted meals. The foam capacity (FC) and foam stability (FS) of the 80% isopropanol extracted guar meal were the highest among the samples.

Notes: Canola oil was hydrogenated under selective and nonselective conditions with commercial nickel catalysts. The composition of the hydrogenated oils was characterized by iodine value, fatty acid composition, trans-isomer content and cis, cis-methylene interrupted (CCMI) polyunsaturated fatty acids. Selectivity ratios and hydrogenation rates were calculated. Selective conditions resulted in high levels of trans-isomers. Loss of CCMI fatty acids occurred in the early stages of the hydrogenation process. Hydrogenation rates were higher under selective than under nonselective conditions.

Notes: The concentration of creatine phosphate (CP), adenosine tri-, di- and monophosphate (ATP, ADP and AMP, respectively), inosine monophosphate (IMP) and inosine in longissimus muscle removed from electrically stimulated (ES) and nonstimulated (NS) beef sides was enzymatically determined. After aging the carcass 7 days, steaks were removed for flavor evaluation. R values (absorbance ratios) were obtained from muscle samples removed over time from both sides. Data indicate more rapid catabolism of CP, ATP, and ADP in ES samples, with subsequent fluctuations in IMP and inosine concentration. At 12 and 24 hr post-stimulation, ES samples had more inosine; however, this difference did not exist after aging. Flavor differences were not observed after the 7-day aging period. R values parallel the degradation of adenine nucleotides and indicate rapid onset of rigor mortis in ES muscle.

Notes: TBA-reactive material was produced in pieces of bovine semitendinosus muscle and adipose tissue during storage at 2° 2°C and −10° 2°C. The process was faster in muscle than in adipose tissue and the total content, higher at 2°C than at −10°C. The effect of sprying butylated hydroxytoluene and a citric acid-EDTA-ascorbic acid mixture on the production of malonaldehyde was studied. Declines in both saturated and unsaturated fatty acid proportions of the polar lipids without increases in the content of free fatty acids suggests that enzymes involved in lipid catabolism remain active at low temperatures. Whereas lipid breakdown was unaffected, malonaldehyde production was inhibited by sprying antioxidants in early stages of the slaughtering process.

Notes: Lipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.

Notes: Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.

Notes: Junctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P 〉 0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG-junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress-relaxation measurements of junctures need improvement.

Notes: An in vitro method was used to estimate relative availabilities of eight iron fortification sources under a variety of conditions. The eight iron sources examined were: ferrous sulfate, ferric orthophosphate, ferric sodium pyrophosphate, ferrous fumarate, reduced iron (hydrogen), reduced iron (carbonyl) and two sources of reduced iron (electrolytic). When incorporated into breads or complex meals, seven of the sources tested showed only slight differences in relative availability compared to the ferrous sulfate control. Ferric orthophosphate showed consistently lower relative availability. The baking process did not substantially alter the relative availabilities of nonheme iron in breads and meals containing the different iron fortification sources. Variation in meal composition had a greater influence on the availability of the nonheme iron in the meal than the form of fortification iron incorporated into the meal.

Notes: Proteins in contact with peroxidizing lipids undergo various degradative reactions, including polymerization. Reaction of lysozyme with peroxidizing methyl linoleate at a water activity of 0.75 causes polymerization and partial denaturation of the protein. Polymerization occurs by addition of monomers, both native and denatured. The partial denaturation is probably due to the opening of a disulfide bond and occurs independently of polymerization. This denatured fraction as well as dimer and trimer fractions was isolated and characterized with respect to enzymatic activity, tryptophan content, molecular weight, hydrodynamic volume, and circular dichroism.

Notes: Perceived sweetness and redness in five red colored solutions containing 0.25–5.0% FD&C Red 40 were quantified using magnitude estimation. Three panels of 14 subjects each evaluated solutions containing five sucrose concentrations ranging from 2.7–5.3%. Color had a statistically significant effect (p≤0.05) on sweetness perception in 80% of the treatments. Sweetness in darker colored solutions was 2–10% greater than the lighter reference when the actual sucrose concentration was 1% less. Sweetness increased linearly over all sucrose concentrations and over a narrow range of color intensities. Color was measured using the Gardner XL-23 Colorimeter and the G.E. Recording Spectrophotometer. All color measurements were converted to L*, a*, b* and the value arctan (a*/b*) - used to represent color intensity. The perception of increasing color intensity was a linear power law function of arctan (a*/b*).

Notes: Exposing casein to alkali (0.1N NaOH at 65°C) partly racemized the amino acid residues. A plot of D/L ratios for seven amino acids versus time of treatment shows fast initial racemization rates that decrease after about 1 hr. A linear free energy relationship exists between racemization rates and inductive effects of amino acid side chains or R-substituents (σ*). Kinetic studies over the temperature range 25–75°C yields activation energies (in Kcal/mole) for aspartic acid (20.8), phenylalanine (28.7), glutamic acid (32.5), and alanine (32.4). Racemization rates increase with hydroxide ion concentration but not with protein concentration. Acetylation of amino groups prevents lysinoalanine formation but not racemization, permitting studies which distinguish between effects of these two alkali-induced reactions. Understanding principles that govern racemization should help in designing food processes that minimize undesirable, deteriorative changes in food proteins.