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  • Articles  (916)
  • Springer Nature  (498)
  • Blackwell Publishing Ltd  (418)
  • American Geophysical Union
  • American Meteorological Society
  • Springer Science + Business Media
  • 2000-2004  (916)
  • 1960-1964
  • 2004  (916)
  • Process Engineering, Biotechnology, Nutrition Technology  (916)
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  • Articles  (916)
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Publisher
Years
  • 2000-2004  (916)
  • 1960-1964
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  • 1
    Electronic Resource
    Electronic Resource
    REDUCTION OF FUNGI AND MYCOTOXINS FORMATION IN SEEDS BY GAMMA-RADIATION (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ninety samples of maize, chick-peas and groundnut seeds collected from the Egyptian market were found to be heavily contaminated by molds. Alternaria, Aspergillus, Cladosporium, Eurotium, Fusarium, Mucor, Penicillium and Rhizopus were the most common fungal genera isolated from nondisinfected seeds. Aspergillus alutaceus, A. flavus, Fusarium verticillioides and F. oxysporum were isolated from all surface-disinfected seeds and were reported to produce ochratoxin A, aflatoxin B1 and zearalenone, respectively. Irradiation at a dose 4.0 kGy reduced the mold growth greatly relative to unirradiated controls. There was no growth at dose 5.0 kGy. On the basis of the radiation survival data, the decimal reduction values D10 for A. alutaceus, A. flavus and F. verticilliodies were 0.70. 2.10 and 0.93 kGy in maize. A dose of 5 kGy inhibited the toxigenic molds and mycotoxin formation in seeds. Aflatoxin B1 and ochratoxin A were detected in maize and chick-peas, whereas zearalenone was detected in maize samples. Application of radiation at a dose of 6.0 kGy detoxified aflatoxin B1 by 74.3–76.7%, ochratoxin A by 51.3–96.2% and zearalenone by about 78%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00379.x
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  • 2
    Electronic Resource
    Electronic Resource
    INHIBITION OF LISTERIA MONOCYTOGENES BY NATIVE MICROFLORA OF WHOLE CANTALOUPE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh-cut cantalcupe has been recalled due to the possible presence of Listeria monocytogenes. Several studies have reported that naturally occurring microflora of vegetable surfaces may be antagonistic to pathogen attachment, growth or survival. To test this possibility for L. monocytogenes and cantaloupes, whole melon were treated with water, ethanol (70%) or chlorine (200 ppm) to reduce the native microflora on the melon surfaces. Treated or untreated melons were immersed in a six strain cocktail of L. monocytogenes (107 CFU/mL) for 10 min and then allowed to dry for 1 h inside a biosafety cabinet followed by storage at 5, 10 and 20C for 15 days. Fresh-cut pieces prepared from the treated or untreated melons and directly inoculated with L. monocytogenes (3.48 log CFU/g) were stored under the same conditions listed above. Populations of L. monocytogenes and five classes of native microflora were investigated. Growth of L. monocytogenes in sterile or nonsterile rind and fresh-cut homogenates was also studied. The population of L. monocytogenes recovered from inoculated (103 to 108 CFU/mL) whole melons given no disinfection treatment or washed with water was significantly less (P 〈 0.05) than that recovered from melons treated with chlorine or EtOH. In general, populations of L. monocytogenes declined on the surface of treated and untreated whole melons and on fresh-cut pieces over the 15 days storage period at the temperatures tested. However, the decline in pathogen populations was less rapid in the presence of reduced populations of native microflora. Higher populations of L. monocytogenes were attained in sterile tissue homogenates than in nonsterile homogenates. Addition of yeast and mold to sterile rind homogenates was highly inhibitory to growth and survival of the pathogen. The results of this study indicate that native microflora of whole cantaloupe inhibited attachment to rind surfaces as well as survival and growth of L. monocytogenes on cantaloupe surfaces and homogenized fresh-cut pieces. Thus, L. monocytogenes recontamination of melons having a reduced level of native microflora following application of a disinfection treatment may be a food safety concern.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00380.x
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  • 3
    Electronic Resource
    Electronic Resource
    BEHAVIOR OF STREPTOCOCCUS PYOGENES IN MASHED POTATOES (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Streptococcus pyogenes is widely recognized as a human pathogen. Whereas person-to-person transmission is the most common transmission mechanism for this pathogen, some outbreaks of S. pyogenes disease have been reported to occur in association with consumption of contaminated foods such as shrimp or potato salads. In this study, the behavior of S. pyogenes was studied in mashed potatoes as a function of storage temperature, types and amount of background biota and type of ingredients. Combined mashed potatoes (potatoes, butter, milk, egg and table salt) or plain mashed potatoes (potatoes only) were inoculated with a 5-strain cocktail of S. pyogenes and stored at 7, 25, 35 or 37C. At intervals during storage, samples were collected for counting S. pyogenes in blood agar plates or blood agar added with sodium azide, polymyxin and crystal violet. Mashed potatoes obtained from fast-food restaurants were used to determine the fate of S. pyogenes as affected by changes in aerobic mesophiles, coliform and lactic acid bacteria counts. S. pyogenes was able to survive in mashed potatoes stored at 7C and to grow in mashed potatoes stored at 25 or 37C with lag phase lengths of 3 and 2 h and generation times of 26.0 and 25.3 min, respectively. The generation time of S. pyogenes in plain mashed potatoes was 30.7 min at 35 C. Presence of active background biota at 2–3 log10 CFU/g concentrations did not prevent growth of S. pyogenes when stored at 35C. These results contribute to a better understanding of the potential for S. pyogenes to cause foodborne outbreaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00381.x
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  • 4
    Electronic Resource
    Electronic Resource
    SURVIVAL OF LISTERIA INNOCUA IN APPLE JUICE AS AFFECTED BY VANILLIN OR POTASSIUM SORBATE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in apple juice without the preservatives at pH 3.3 or 3.8, with minimal population reductions. In the juices with the incorporation of potassium sorbate or vanillin, L. innocua behavior depended on the pH value, the type of antimicrobial and its concentration. At pH 3.3, the presence of vanillin (3,000 ppm) or potassium sorbate (1,000 ppm or 500 ppm) decreased L. innocua counts, with population reductions ranging from 4 to 5 log cycles after a 4 h – 8 h exposure at 30C. However, at pH 3.8, L. innocua showed sensitivity only to 3,000 ppm vanillin. Survival curves were successfully fitted using a Weibull type distribution of resistances. The results suggest that the use of potassium sorbate or vanillin could prevent the survival of L. innocua in contaminated unpasteurized and pasteurized apple juice. Vanillin, a natural antimicrobial, would be particularly suitable as an antilisterial additive for less acidic apple juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00372.x
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  • 5
    Electronic Resource
    Electronic Resource
    A BELGIAN SURVEY OF HYGIENE INDICATOR BACTERIA AND PATHOGENIC BACTERIA IN RAW MILK AND DIRECT MARKETING OF RAW MILK FARM PRODUCTS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 24 (2004), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To monitor the bacteriological quality of raw milk and raw milk farm products, 143 samples of raw farm milk and 100 samples of raw milk farm products, 64 butters, 9 yogurts, 16 cheeses, 7 ice creams and 4 fresh cheeses, produced in Belgium were examined for coliforms, β-glucuronidase positive Escherichia coli, verotoxin producing Escherichia coli O157, Staphylococcus aureus, Salmonella spp., Listeria spp. and Listeria monocytogenes. The results were compared with the threshold and maximum values of the EC directive 92/46/EC or the maximum values of the Belgian Order of Council from September 3, 2000. The presence of staphylococcal enterotoxins was investigated on samples with S. aureus counts higher than the legal threshold values mentioned in the EC directive or, if not regulated in the directive, higher than the maximum value mentioned in the Belgian Order of Council. The obtained results for the hygiene-indicators coliforms, β-glucuronidase positive E. coli and S. aureus in the raw milk samples were comparable with most other industrialized countries. Compared to a prevalence of 0.7% and 6.3% for, respectively, E. coli O157 and L. monocytogenes, no Salmonella was found in the 25 g raw milk farm samples. The isolated E. coli O157 strain was confirmed to be verotoxigenic; it was positive for VT2, eaeA and hlyA. In butter not only a prevalence of 18.7% for L. monocytogenes in 25 g was found but also the maximum values for the hygiene-indicators mentioned in the Belgian Order of Council were often exceeded. No significant difference was found between the count of hygiene-indicators and the presence of Listeria spp. as well in raw milk as in raw milk butter. The bacteriological quality of on-farm made raw milk butter suggest that suitable hygienic conditions are not always provided. One of the 7 ice cream samples contained L. monocytogenes in 25 g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2004.tb00373.x
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  • 6
    Electronic Resource
    Electronic Resource
    INDUCTION OF SCALING ERRORS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Judges were required to rate the total intensity of NaCl solutions using a variety of unstructured category and line scales under a ‘rank-rating’ protocol and a traditional protocol that did not allow retasting or the reviewing of scores. The various scales and protocols induced two types of scaling errors. The first type was named a different-stimulus error. This involved a judge rating a stronger stimulus as equal to or less than a weaker stimulus. The second type was named a same-stimulus error. This involved a judge giving different ratings to two stimuli of equal concentration. For all scales, judges made a higher proportion of same-stimulus errors than different-stimulus errors. ‘Rank-rating’ only reduced the proportion of different-stimulus errors. It was hypothesized that a category scale with fewer categories would induce a higher level of different-stimulus errors but lower level of same-stimulus errors. These trends were noted but not always significantly. For line scales, the equivalent hypotheses regarding line length were either weak or not supported. It would appear that increasing the length of a line scale is not always equivalent to increasing the number of categories in a category scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00147.x
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  • 7
    Electronic Resource
    Electronic Resource
    PANEL PERFORMANCE AND NUMBER OF EVALUATIONS IN A DESCRIPTIVE SENSORY STUDY (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The assessor performance is a key point in a sensory evaluation. In particular, at the end of a session, a decrease of the performance can be feared. We propose to analyze this performance with various criteria: usual ones as the main product effect or the error variance; a new one measuring the perceived products variability. The performance can then be studied all along the session from two points of view: in taking into account the only products tested at a given instant (named instantaneous); in taking into account all the products tested up to a given instant (named cumulative). In the presented example, in spite of the large number of products successively tested by each assessor, the instantaneous performance of the panel shows no significant deterioration. Furthermore, when the number of products tested by each assessor increases, more significant product effects can be obtained thanks to the accumulation of the amount of data. This shows that the number of products that can be reasonably studied by one assessor during one session is generally underestimated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00148.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF OLFACTORY INTENSITY: COMPARATIVE STUDY OF TWO METHODS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experimental procedures recommended for the evaluation of the psychophysical characteristics of odorous compounds, olfactory matching with the 1-butanol scale and cross-modality matching with the finger span are compared. The intensity of ethyl butyrate and guaiacol solutions presented at four different concentration levels was evaluated by a panel of sixteen subjects over five repetitions using the two methods. Each stimulus was delivered to the subject from a Teflon bag through a nose-shaped glass sniffing port.The discrimination ability, repeatability, panel homogeneity and within-subject variability of the methods were assessed. Results indicate that with both methods, subjects were able to highly discriminate the presented concentration levels of the odorants. There were no great difference in repeatability and the same individual variability was observed between both methods. However, the smaller within-subject variability highlighted for the 1-butanol scale method suggested that this method is potentially more powerful than finger-span method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00150.x
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  • 9
    Electronic Resource
    Electronic Resource
    SEGMENTATION APPROACHES THAT DIFFERENTIATE CONSUMPTION FREQUENCY FROM SENSORY PREFERENCE (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: People can eat a food without having a strong preference for it, and people can prefer a food without eating it. Given this seeming disconnect between attitude and behavior, which type of measure or segment can best be used to profile or identify loyal consumer segments of a food, such as soy? This research compares a usage-based method (heavy-light-nonusers) with a new attitude-based method (seeker-neutral-avoider), and finds that the attitude-based method differentiates purchase-related intentions better than the usage-based method. Implications for profiling consumer taste patterns and consumer segments are provided.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00151.x
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  • 10
    Electronic Resource
    Electronic Resource
    SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Astringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitterness and sourness of each were profiled using computerized time-intensity and compared with the astringent intensity of a standardized brew of black tea. The differences in temporal profiles of potential reference standards across taste attributes were evident and intensity ratings were found to be dependent upon the stimulus and its concentration. Both concentrations of tannic acid were evaluated as the highest in perceived bitterness. For the juices, a strong sour taste was perceived in addition to astringency. It was concluded that the best reference standard for the astringency of black tea is a solution of 0.7 g/L alum as it is low in perceived bitterness and sourness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00140.x
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