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  • Articles  (5,079)
  • Blackwell Publishing Ltd  (5,079)
  • 2010-2014
  • 1985-1989  (2,497)
  • 1980-1984  (2,582)
  • Process Engineering, Biotechnology, Nutrition Technology  (5,079)
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  • Articles  (5,079)
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  • 1
    Electronic Resource
    Electronic Resource
    TRIANGULAR DIFFERENCE TESTING: REFINEMENTS TO SEQUENTIAL SENSITIVITY ANALYSIS FOR PREDICTIONS FOR INDIVIDUAL TRIADS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using a model system of 3mM NaCl and purified water, predictions were made for subjects’ability to discriminate the odd sample in a set of nine triadic tasting sequences associated with the triangle test. With such individual triads rather than triangular testing protocols which involve more than one triad, it was found necessary to modify the regular Sequential Sensitivity Analysis. The modification required a consideration of sensory adaptation effects caused by repeated tasting of the same stimulus in some of the sequences. Further confirmation was also obtained for the order of magnitude of signal strengths of water and NaCl stimuli tasted after water or NaCl prerinses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00460.x
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  • 2
    Electronic Resource
    Electronic Resource
    FACTORS INFLUENCING THE EFFICIENCY OF INCOMPLETE BLOCK DESIGNS IN SENSORY EVALUATION EXPERIMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The efficiencies of incomplete block designs were investigated by comparing two hundred and twenty eight analyses from eleven trials using hedonic scales with corresponding randomized complete block analyses. Of the ten explanatory factors examined, only the panelist, the product type, the number of samples per session and the average score of the data had an effect on the efficiency of incomplete block designs. The effect of product type was attributed to influences of produce consumed outside the trial, and the effect of the data mean reflected decreased conscientiousness with products the panelists disliked. With three and four samples per session, incomplete block designs were 31 % and 2 % more efficient, respectively, than randomized complete block designs. When five or more samples were tested, the incomplete block designs were markedly less efficient. The practical implications of all these effects on experimental design are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00462.x
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  • 3
    Electronic Resource
    Electronic Resource
    AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aroma properties of twenty-three branched-chain, odd-numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4-ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4-position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8-carbon chain structures. Cheese-like aromas were associated with the shorter branched-chain fatty acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00461.x
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  • 4
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Extrusion Technology for the Food Industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00464.x
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  • 5
    Electronic Resource
    Electronic Resource
    DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00463.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two experiments were conducted. In the first, 25 untrained subjects judged the hardness and chewiness of three different food samples following either 0, 60, 120, or 180 s of adaptive chewing on an experimental gum compound. No effect of the adaptive chewing was found, in spite of observable and self-reported masticatory fatigue induced by the experimental procedures. These data fail to support the prevalent use of procedural limits on the number and temporal spacing of samples in sensory texture studies. In the second experiment, six groups of subjects (n = 107) judged the hardness and chewiness of two series of food samples that varied in physical size (volume). The groups differed in the degree to which cues about the true size differences were made available. Results showed both hardness and chewiness judgments to increase as a function of sample size, independently of subject awareness of the size differences. These data support the use of procedural controls on sample size, but fail to provide evidence of a size constancy phenomenon. A rheological explanation is proposed to account for the observed sensory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00454.x
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  • 7
    Electronic Resource
    Electronic Resource
    SINGLE-POINT VERSUS TIME-INTENSITY SENSORY MEASUREMENTS: AN INFORMATIONAL ENTROPY ANALYSIS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point sensory response measurement techniques such as magnitude estimation and category scaling only contain a limited amount of information. Time-intensity (T-I) data collection techniques provide much more information, addressing rate-related and duration aspects as well as intensity quantification. A theoretical analysis and comparison of single-point and T-I responses is presented from an informational (Shannon) entropy content viewpoint. The analysis is based on a hypothetical T-I response curve and a hypothetical series of single-point measurements attempting to approximate the T-I curve. Assuming a 15 s sensory event the associated T-I response of a single parameter is shown to contain a significantly greater amount of potential information storage capacity relative to the single-point or a small series of single-point measurements attempting to generate temporal behavior. Theoretically, the T-I response also displays greater quantities of a parameter called information density. Finally, it may be hypothesized that T-I techniques can be shown to be more efficient in terms of rate of information acquisition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00455.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF BITTERNESS OF CAFFEINE IN HOT CHOCOLATE DRINK BY CATEGORY, GRAPHIC, AND RATIO SCALING (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Perceived intensity of bitterness of caffeine (0.5 - 1.6 g/100 mL) and of quinine HCI (0.5 - 1.6 g/L) added to hot cocoa gave similar response distributions with concentration by category scales (CS) and magnitude estimation (ME). Using caffeine additives, CS and graphic analogue scales (GS) gave similar bitterness response functions. Parabolic functions provided the best fit between concentration and ratings for CS, GS and ME. The data demonstrated no difference for ME of bitterness intensity between free or fixed moduli. Hedonic responses also were not modified by whether the modulus was free or fixed, however, greater ME values were ascribed to lower concentrations in the series when the reference was 4 g/L than when it was 2 g/L caffeine. CS intensity response distributions were similar between a series with a larger number of low levels versus a series with a larger number of high levels across the same concentration range. The results indicate that ME may be inappropriate for scaling of degree of liking, independent of type of modulus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00456.x
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  • 9
    Electronic Resource
    Electronic Resource
    FUZZY SET THEORY APPLIED TO PRODUCT CLASSIFICATION BY A SENSORY PANEL (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It is frequently impossible to meet the assumptions underlying the statistical approach to classification of food products by a sensory panel. To find an alternative, we have investigated the applicability of the fuzzy set theory. Within a fuzzy set framework it is acceptable that a product belongs to several classes simultaneously and no assumptions regarding the distribution of sensory properties for a product class are made. Fuzzy classification models can be constructed from a set of training objects by linking the soft class labels to the sensory attributes applying an inference procedure based on fuzzy logic. A number of fuzzy inference procedures has been evaluated using a number of attribute sets. A satisfactory classification has been found using a very simple implication rule and a set of three attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00457.x
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  • 10
    Electronic Resource
    Electronic Resource
    BOOK REVIEWS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 4 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book Reviews in this Article:Quality Assurance of Food Ingredients, Processing and Distribution.Recent Advances in Chemistry and Technology of Fats and Oils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00458.x
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  • 11
    Electronic Resource
    Electronic Resource
    PERCEPTION OF TASTE MIXTURES BY EXPERIENCED AND NOVICE ASSESSORS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The total intensity, sweetness, and acidity of sucrose/citric acid mixtures were judged by two types of taste panel: experienced assessors, most of whom had had many years of experience in sensory evaluation; and novice assessors, none of whom had previously taken part in a taste experiment. In other respects the experimental conditions remained almost constant. There was good correspondence between the two panels, particularly for judgments of total intensity, indicating that novice and experienced assessors evaluate taste mixtures in the same way. However, there was also an indication that experience on sensory panels may attenuate taste suppression, the suppression of acidity by sweetness being less pronounced for the experienced panel than for the novice panel. The implications for mixture perception are noted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00447.x
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  • 12
    Electronic Resource
    Electronic Resource
    CONTRASTING THE EFFECTS OF INGESTION AND EXPECTORATION IN SENSORY DIFFERENCE TESTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00448.x
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  • 13
    Electronic Resource
    Electronic Resource
    THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00450.x
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  • 14
    Electronic Resource
    Electronic Resource
    DETERMINATION OF GUSTATORY SUCROSE THRESHOLD IN WATER BY USE OF A LINEAR SUCROSE GRADIENT (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A novel experimental method was developed which allows the determination of the threshold concentration of sucrose by use of a linear sucrose gradient in water. With this method a continuous tasting of the test-liquid is possible. A panel of 15 persons experienced in taste-testing was used. Three gradients of different steepness were applied: 0 to 1.5% (w/w) sucrose in 2 min (I), 3 min (II) and 4 min (III). The results of the new method were compared with those of the standard method (DIN). With gradients I and II we found values which were significantly higher than those of the standard method (I: 0.49% (w/w); II: 0.46% (w/w); DIN: 0.31% (w/w)), whereas with gradient III the same threshold value was found as with the DIN-Method (III: 0.32% (w/w)).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00449.x
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  • 15
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATION SYMPOSIUM: ADVANCES IN SENSORY EVALUATION OF WINE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00452.x
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  • 16
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1989), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Single-point intensity scaling and time-intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth-burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth-burn but did not effect its duration. While single-point scaling averaged perceived intensity across time, time-intensity provided much more information by displaying perception from onset to decay. Eaters and non-eaters of chili peppers did not differ in their perception of mouth-burn.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1989.tb00451.x
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  • 17
    Electronic Resource
    Electronic Resource
    A LEXICON OF POND-RAISED CATFISH FLAVOR DESCRIPTORS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized descriptive language for evaluating the flavor of pond-raised channel catfish has been developed. These terms should help researchers determine the causes of off-flavors in catfish and evaluate potential solutions to the problem. The fish processing industry should also be able to apply these terms in quality control and new product development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00190.x
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  • 18
    Electronic Resource
    Electronic Resource
    DESCRIPTIVE QUALITY ANALYSIS OF MUTTON (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An objective procedure for descriptive quality analysis of mutton is described. The sensory attributes of tenderness/toughness, succulence, and aroma, and descriptors for five identifiable levels of each attribute were obtained based on panel participation and consensus. Such a participation provided adequate training to the panel for uniform understanding of the descriptors and the quality stages due to age and conditioning. The screening, selection, training, and performance monitoring of the panel has been described in detail. A scale with emphasis on optimum level in each quality attribute has been proposed in place of the usual unipolar general intensity scales. The procedure developed was used to study the effect of stunning and conditioning of mutton from Bannur sheep. A regression of tenderness/toughness rating on Warner-Bratzler shear, employing a horizontal blade in place of traditional conical blade (WBH, kg. cm−2) has been developed (r = 0.94) and a 95% range of 4.5 to 6.1 kg.cm−2 was found as optimally tender mutton as decided by the panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00191.x
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  • 19
    Electronic Resource
    Electronic Resource
    MEETINGS (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 2 (1987), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1987.tb00181.x
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  • 20
    Electronic Resource
    Electronic Resource
    IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: When training a sensory evaluation panel, reference standards play an important role in developing appropriate terminology, establishing intensity ranges and showing the action of an ingredient. In addition, use of reference standards reduces the amount of training time while providing documentation for terminology. Product characteristics can be demonstrated through reference standards for application in plant quality assurance programs as well as for project planning in new product development, product maintenance (i.e., shelf-life), product improvement and cost reduction programs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00167.x
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  • 21
    Electronic Resource
    Electronic Resource
    EVALUATION AND APPLICATIONS OF ODOR PROFILING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An odor profiling procedure was developed based on the ASTM odor profiling method. This modified procedure involved using approximately twenty panelists. Panel sessions and data collection were controlled by computer. The results obtained by this panel compared favorably to results obtained by the ASTM panel for which 150 panelists evaluated each compound, indicating that a small panel can be used to produce replicable results. Statistical methods of finding similarities and dissimilarities among compounds using profile data are discussed and compared to results from a multidimensional scaling (MDS) study in which degrees of differences among compounds were judged directly. These results indicate that profile data can be used to define and map the degree of similarity/dissimilarity among compounds, as well as to define the sensory dimensions on which these compounds differ. The use of factor analysis to study the underlying sensory dimensions of the odor space is also discussed. It is hoped that this type of research will lead to a better understanding of the underlying dimensions used to describe odorants.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00165.x
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  • 22
    Electronic Resource
    Electronic Resource
    COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Component and factor analysis were compared as means of reducing scaled values for 10 descriptors of tea to two dimensions so that relations among the attributes could be visualized. The association diagrams yielded by the two methods were generally similar, and there were significant differences between the diagrams for English Breakfast, an 80:20 blend of English Breakfast and Sencha teas, Ceylon and Darjeeling teas. Bartlett's test for equality ofvariance-covariance matrices was significant. When tea was equivalently sweetened with sucrose and with saccharin, the association diagrams were different. Preference and sweetness were highly correlated with each other and they had high com-munality with the other attributes when saccharin was the sweetening agent. When sucrose was the agent, sweetness still had high communality with the other attributes, but preference did not, indicating preference was the result of interplay of all the attributes rather than a dominant one. The correlation matrices were not significantly at p= 0.05, but they were at 0.10.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00166.x
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  • 23
    Electronic Resource
    Electronic Resource
    COMPARISON OF RATING SCALES: SENSITIVITY, REPLICATES AND RELATIVE MEASUREMENT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relative sensitivities of four scaling methods were assessed in central location tests with untrained judges. The scales included category scales, line scales, magnitude estimation, and a hybrid of the line and category scales. Approximate parity was observed among category scales, line scales and the hybrid scale in their ability to differentiate small physical differences. Magnitude estimation was used as efficiently as the other methods by a college population, but less efficiently by a heterogeneous sample of consumers. Judges used the scales with greater accuracy as they became familiar with the range of products to be judged. In spite of relatively small physical differences, subjects used wide ranges of the scales, supporting the view that rating scales are relative, not absolute, measuring instruments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00168.x
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  • 24
    Electronic Resource
    Electronic Resource
    BOOK REVIEW (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Books review in this article: Role of Chemistry in the Quality of Processed Foods. Owen R. Fennema, Wei-Hsien Chang and Cheng-Yi Lii, eds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00170.x
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  • 25
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    EDITORIAL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00153.x
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  • 26
    Electronic Resource
    Electronic Resource
    SOME SOURCES OF BIAS IN CONSUMER TESTING (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Data sets from three studies were examined to determine the effects of brand identification and package design on consumer responses during product evaluation. In these studies, consumers evaluated products with or without brand identification, compared products in standardized conditions, and compared products in different package designs with different or identical product contents. Measurement of consumer responses for all studies was based on 9-point hedonic scale. The results of the study showed that consumers were less critical in their evaluation when the samples being assessed were identified by brand names. Brand identification and package design, when not concealed in the comparison of product contents, resulted in consumer response bias. Also, the popularity of a brand influenced consumer's perception of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00169.x
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    EVALUATION OF THREE SCALING METHODS FOR HEDONICS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A collaborative study of twenty-three laboratories was conducted to compare the relative effectiveness of three scales: two forms of magnitude estimation scaling and one form of a category scale in the measurement of hedonic response to a controlled stimulus. Responses from 553 individual judges show that all scales yield hedonic measurements that are very similar in both direction and magnitude of difference between the stimuli. No scale showed any clear superiority in reliability, precision, or discrimination. Selection of a scale must be based on considerations other than the simple form of response.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00157.x
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    EFFECTS OF TRIMMING AND COOKING BY SEVERAL METHODS ON POLYCHLORINATED BIPHENYLS (PCB) RESIDUES IN BLUEFISH (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1989), 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: Bluefish were captured in the Atlantic Ocean near Long Island to study the effects of trimming and cooking on reduction of residues of polychlorinated biphenyls (PCBs). The mean concentration (standard error) of PCBs in the raw untrimmed fillets of the fish captured was 1.76 ± 0.17 ppm on a dry weight basis with range of 0.58 to 7.47. A direct relation between the concentration of PCBs in the raw fish fillets and their fresh weight showed a correlation coefficient of only 0.39. About twice the concentration of PCBs were found in the skins as compared to the dorsal and ventral sections of the raw fillets. Trimming the fillets resulted in a reduction in PCB residues averaging 59.4% with a further average reduction of 7.4% from baking, broiling, frying or poaching. There were no significant (p 〉 0.05) differences among the combined trimming and various cooking methods in the magnitude of reduction of PCB residues. The total quantities of PCBs found in the oil collected after baking, broiling or frying the fillets were less than could be accounted for as total cooking losses thus indicating that vaporization of PCBs during cooking may also occur.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00523.x
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  • 29
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    MODIFIED PROCEDURE TO ELIMINATE ELUTION OF FOOD PROTEINS DURING SEROASSAY FOR STAPHYLOCOCCAL ENTEROTOXINS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of two sodium phosphate-sodium chloride buffers (0.2 M, pH 7.4 and 0.05 M, pH 6.5) on the separation of staphylococcal enterotoxins from soluble proteins in foods was examined by ion exchange column chromatography. The microslide gel diffusion test, by which recovery was determined, was more accurately interpreted when lower ionic strength buffer was used. The procedure described here has been incorporated into the official method of the Association of Official Analytical Chemists for the separation of staphylococcal enterotoxins from foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1988.tb00513.x
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  • 30
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    VIRULENCE FACTORS ASSOCIATED WITH PATHOGENICITY OF AEROMONAS ISOLATES (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), 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: Aeromonas species have been associated with diarrhea, and disseminating infections. Diarrhea is either “cholera-like” or “dysentery-like”. Both types of diarrhea are normally mild. However, either type can be severe enough to cause hospitalization. The sources of Aeromonas in these infections are foods and water. Two virulence factors associated with Aeromonas diarrhea are a relatively heat-stable cholera-like enterotoxin and a heat-labile cytotoxic enterotoxin. Researchers who observed either of these enterotoxins rarely saw evidence of the other. These differences are probably due to the rare occurrence of the cholera-like toxin and to differences in purification methods. Human feeding studies showed that enterotoxin production is not sufficient for causation of diarrhea. The Aeromonas must also be able to colonize the intestine or invade the intestinal lining. Virulence factors associated with colonization or invasion have not been identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1988.tb00503.x
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    FACTORS AFFECTING GROWTH OR SURVIVAL OF AEROMONAS HYDROPHILA IN FOODS (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), 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: Recent surveys of retail fresh foods (fish and seafood, poultry, red meat, raw milk and vegetables) have indicated the presence of organisms of the Aeromonas hydrophila group in virtually every sample examined. As part of these surveys, A. hydrophila was observed to increase in number during storage of the food at 5°C. Thus, other measures to control the growth of these organisms in retail fresh foods must be sought and evaluated; in addition, measures to destroy any A. hydrophila introduced into the foods must be investigated. This review discusses the various measures besides temperature (pH, NaCl) to control the growth of A. hydrophila in foods as well as their destruction by heat, irradiation, and sanitizers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1988.tb00506.x
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    IS AEROMONAS SP. A FOODBORNE PATHOGEN? REVIEW OF THE CLINICAL DATA. (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 9 (1988), 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: Members of the genus Aeromonas are frequently found in the environment, food, and water. Aeromonas hydrophila is a human pathogen which causes skin infections, septicemia, and endocarditis predominantly in immunocompromised patients. Epidemiological studies indicate that A. hydrophila may be an important cause of food-borne gastroenteritis, but studies in primates and humans have not confirmed the pathogenic role. Further characterization of virulence determinants may clarify the importance of this organism. In this review, the organisms, epidemiological evidence, and the challenge studies are discussed in an attempt to determine the role of Aeromonas sp. in the pathogenesis of food-borne gastroenteritis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1988.tb00508.x
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    EFFECT OF FIELD AND WASHING TREATMENTS ON ETHYLENETHIOUREA LEVELS IN ETHYLENEBISDITHIOCARBAMATE-TREATED CANNED SPINACH (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of field application rates, number of applications, interval to harvest after field treatment with ethylenebisdithiocarbamate (EBDC) fungicide and the effect of washing on the levels of the residue ethylenethiourea (ETU) in canned spinach were studied. High rates of applied EBDC high number of field applications and applications closer to harvest time resulted in canned spinach with high levels of ETU. Washing with water before processing significantly reduced the levels of ETU in spinach from all the field treatments, but washing with a solution of sodium hypochlorite and a mild detergent reduced even further the levels of ETU.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00571.x
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  • 34
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    MUTAGENIC ACTIVITY IN HEAT-PROCESSED FOODS AS DETERMINED BY THE AMES SALMONELLA/MUTAGENICITY ASSAY (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), 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: Different concentrations of six commercially available heat-processed foods were screened for mutagenic activity using the Ames Salmonella mutagenicity assay. Bacterial strain TA 98 which detects frame shift mutations was used with S-9 mix prepared from livers of Aroclor 1254 induced rats for metabolic activation. Cornflake cereal, branflake cereal, and a breakfast replacement product were not mutagenic at 90 g concentrations or less. At concentrations of 20 g or above, liquid smoke was toxic to the bacteria. At lower concentrations of 1 and 5 g the bacterial colony survival rate was low, therefore no conclusions were made regarding its mutagenic behavior. A canned brown gravy was not mutagenic at concentrations of 75 g or less. A canned au jus gravy displayed moderately high levels of mutagenic activity of 100 g concentrations or less. The contribution of manufacturers’processing techniques to the formation of chemical mutagens in foods is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00575.x
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    RESEARCH NOTE: MYCOTOXINS IN FENNEL SEED (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ten samples of fennel seed from fields in India were examined for the presence ofaflatoxins B1, B2, G1 and G2. Five of the samples were fluorescent or became fluorescent during a 12 month storage period. Only aflatoxins B1, B2 and G1 were identified. One nonfluorescent sample contained detectable aflatoxin B1 after 12 months of storage.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00561.x
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    CAFFEINE CONTENT IN COLAS FROM NEW YORK STATE AND ONTARIO (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty-nine canned soft drinks obtained from New York (NY) State and from Ontario in 1986 were analyzed for caffeine. The major brands of cola drinks from either location differed little in caffeine concentration, with mean values of 92.5 μg/mL for NY State and 86.5 μg/mL for Ontario. However, different can volumes contributed toward the difference in caffeine content per can of cola beverages obtained in NY State and Ontario. The mean caffeine values for the “regular colas” were 34.3 and 21.5 mg/can (concentration range: 2.3–133.4 μg/mL and 0.1–104.9 μg/mL) for the NY State and Ontario products, respectively. The range of caffeine content for all products was from 0.8 to 50.8 mg/can for the NY State colas and from 0.03 to 29.4 mg/can for the Ontario products. Comparison with earlier reports (for USA from 1979:47.3 mg/can; for Ontario from 1976: 40 mg/can) indicated a general decrease in the amount of caffeine in all types of cola beverages in the last 7 years.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00564.x
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    SPOILAGE OF ANCHOVY-STUFFED OLIVES BY HETEROFERMENTATIVE LACTOBACILLI (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1987), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An unusual type of spoilage was encountered in canned green olives stuffed with anchovies. The spoilage was characterized by a gradual decrease in acidity of the olive brine from about pH 4.3 to 5.25 and a swelling of the cans caused by CO2. Spoilage of the product was caused by decomposition of the anchovies by proteolytic enzyme action, with subsequent decarboxylation and deamination of amino acids from the anchovies by heterofermentative lactobacilli. This type of spoilage, known as “protein swells”, occurs with canned fish marinades but, to our knowledge, does not occur with other acidified canned foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1987.tb00567.x
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    LIPOPOLYSACCHARIDE — PROTEIN COMPLEX AS POTENT VACCINE AGAINST SALMONELLOSIS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), 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: Lipopolysaccharide-protein (LPS-P) vaccine prepared from cells of S. typhimurium contains 11% protein. Immunization of mice with LPS-P intraperitoneally at a dose level of 50 μg/mouse conferred 100% protection against subsequent challenge with S. typhimurium and seven other strains of Salmonella each possessing typical O-antigen determinants. The immunity lasts for six months and the vaccine is equally effective in all six strains of mice studied. The lyophilized LPS-P preparation is stable for eighteen months, thus providing opportunity for large scale field trial experiments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00555.x
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    THE EFFECTS OF β-METHYLGLUCOSE, 3-0-METHYLGLUCOSE and THIOGLUCOSE ON AFLATOXIN PRODUCTION BY ASPERGILLUS PARASTICUS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), 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: Earlier work characterizing the effects of glucose analogs on growth and aflatoxin production by Aspergillus parasiticus was expanded by assessing the effects of β-methylglucose (βMG), 3-0-methylglucose (3MG) and thioglucose (TG). As sole carbon source of conidia-initiated cultures, βMG and 3MG, but not TG, supported growth, but none supported toxin production. In glucose-containing replacement cultures, MG appeared to stimulate toxin production, while TG was inhibitory and 3MG had no effect. Preliminary assessment of the effects of βMG, 3MG, TG, 2-deoxyglucose and α-methylglucose on glucose uptake and utilization by glucose-containing replacement cultures indicated that under conditions that favor aflatoxin production, none of the analogs inhibited the uptake of 14C-labelled glucose. It appears that the glucose transport system(s) of A. parasiticus may be unusual in that it is insensitive to a variety of glucose analogs.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00558.x
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    ASSESSMENT OF THE DISTRIBUTION AND ELIMINATION OF OCHRATOXIN A IN THE PREGNANT RAT (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The distribution and elimination of %H-ochratoxin A was studied in pregnant rats following s.c. administration of a single dose of 2.5 mg/kg on day 12 of gestation. Elimination of radioactivity from serum was biphasic. The overall elimination (beta) half life was 55.88 h. Fecal elimination of radioactivity accounted for 29.1% of the total radioactivity in the first 24 h and 36.2% in 48 h. Radioactivity in the urine accounted for 6.7% of the total at 24 h and 8.6% at 48 h. Thin-layer chromatography (TLC) of whole fetal extracts demonstrated the presence of the parent compound 12 h after maternal dosing, with peak fetal levels (64.2 ng/g) occurring at 48 h. Virtually all of the radioactivity from the extracts was equivalent to ochratoxin A by TLC. No metabolic congeners of ochratoxin were detected in fetal tissues.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00548.x
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    SURVEY OF NITRATE, CADMIUM AND SELENIUM IN BABY FOODS — HEALTH CONSIDERATIONS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An analytical survey was conducted of the nitrate, cadmium and selenium content of baby foods containing fruits, vegetables or meats. Those containing greenbeans, beets, carrots, spinach, squash and mixed vegetables were notably higher in nitrate ranging up to 5228 ppm (dry weight) in squash. Among the vegetables, beets, carrots and spinach were highest in cadmium, with carrots containing 2467 ppb. Selenium was consistently higher in meats and vegetables. Fruit-containing baby foods were lowest in all three constituents measured. The epidemiologic health implications of this study are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00550.x
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  • 42
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    INHIBITION OF ASPERGILLUS PARASITICUS GROWTH AND TOXIN PRODUCTION BY GARLIC (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), 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: Mycelial growth and toxin production by Asperigillus parasiticus were inhibited by garlic concentrations of 0.3–0.4%. When the fungus was grown in broth, aflatoxin B1 production was inhibited at a garlic concentration of 0.3% while aflatoxin G1 production was inhibited by 0.25% garlic. When growth on rice, aflatoxin B1 was detected at garlic concentrations of up to 2.5%. Aflatoxin G1 was detected at 1.25% garlic concentration but not above this level.
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    EFFECT OF GLUCOSE ANALOGS ON THE SYNTHESIS OF STAPHYLOCOCCAL ENTEROTOXIN A (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), 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: Glucose, 2-deoxyglucose (2-DOG), and α-methylglucose (α-MG) inhibited staphylococcal enteroxin A (SEA) synthesis by Staphylococcus aureus 196E whereas β-methylglucose (β-MG) and 3-0-methylglucose (3-0-MG) did not inhibit even at high concentrations. Glucose and β-MG decreased the pH (〈 6.0) whereas the pH with 2-DOG, α-MG was above 8.0 at 24 h. Glucose (at levels not inhibitory to SEA synthesis) potentiated the inhibition of toxin synthesis by 2-DOG and β-MG and the glucose-analog combinations had a decreased pH. The inhibition of SEA synthesis by glucose, glucose analogs, or glucose-analog combinations does not appear to be directly related to a decline in pH. The inhibitory effects shown by glucose and its analog suggest that SEA synthesis may be regulated by a mechanism similar to catabolite repression.
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    KINETIC STUDY OF T-2 TOXIN METABOLITES IN A COW (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A Holstein cow was given a single, oral dose of T-2 toxin (200 mg), and blood and urine samples were collected at regular time intervals for 48 h. The animal was dosed once more with the same amount and samples were again collected over another 48 h period. Trace amount (2 ppb) of T-2 toxin was detected in the blood up to 24 h as well HT-2, TC-3, and T-2 tetraol. De-epoxy-T-2-tetraol was detected in the blood and urine up to 48 h. No T-2 could be found in the urine but HT-2, TC-1, TC-3 and T-2-tetraol were detected. In addition, three major metabolites, i.e., iso TC-1, de-epoxy-TC-3 and de-epoxy-T-2 tetraol, were found in the urine. Production of these metabolites was maximum at 14–20 h after administration of the toxin. No substantial accumulation of T-2 toxin derivatives were found in the lung, heart, liver or kidney when the cow was sacrificed at the end of the experiment.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00549.x
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  • 45
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    MUTAGENICITY OF HEATED COTTONSEED FRYING OIL (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1986), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A control experiment showed that cottonseed oil used in frying falafel developed significant mutagenic activity. As a result, one hundred samples of fresh and used cottonseed oil employed commercially for frying falafel were collected from restaurants in thirteen major cities of Egypt. Samples were examined for mutagenic activity using the Salmonella typhimurium assay with and without S9. Six of the heated oil samples showed significant mutagenic activity. None of the fresh unheated oil samples were mutagenic. Salmonella typhimurium TA 102 gave a higher response than did either TA 100 or TA 98.Peroxide, hydroxyl, acid and conjugated diene values were much higher for mutagenic samples. Iodine values, however, were lower. Liquid chromatography fractionation revealed that the mutagenicity was concentrated in the polar fraction. The column fraction having the highest mutagenic activity was further examined by chromatographic and spectroscopic techniques.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00542.x
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    DESTRUCTION OF TRICHINELLA SPIRALIS BY LOW-DOSE IRRADIATION OF INFECTED PORK (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), 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: Gamma irradiation of Trichinella spiralis-infected pork with a dose of 15 to 30 krad blocks maturation of ingested larvae in the host gut and prevents production of larval progeny. Experiments with freshly-slaughtered (prerigor) hog carcasses indicate that larvae distributed throughout the skeletal muscles have similar radiosensitivities. Neither the age of the encysted muscle larvae nor vacuum packaging of the meat significantly affected this radiosensitivity. Postirradiation holding of irradiated meat leads to little if any recovery of trichina viability. The data indicate that 30 krad cesium-137 gamma radiation can be delivered to split market-weight hog carcasses with acceptable uniformity, and that under all conditions tested such a dose can provide a substantial margin of safety for human consumption of heavily infected meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00536.x
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  • 47
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    GC/MS CONFIRMATION OF ETHYLENE DIBROMIDE RESIDUE IN FOODS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), 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: Electron impact (EI) and negative ion chemical ionization (NICI) selected-ion-monitoring (SIM) GC/MS techniques are described for the confirmation of ethylene dibromide (EDB) residues in various food products.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00540.x
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    WHOLESOMENESS OF IRRADIATED FOODS: A REVIEW (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The major findings in the wholesomeness studies on irradiated foods are reviewed. It is concluded that this process is ready for industrial applications and could be effectively regulated for the benefit of the consumer.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00502.x
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    A REVIEW OF METHODS FOR DETECTION OF STAPHYLOCOCCAL ENTEROTOXINS AND EVALUATION OF AN ENZYME-LINKED IMMUNOSORBENT ASSAY APPLIED TO FOODS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), 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: Immunological techniques for the detection of staphylococcal enterotox-ins, including gel diffusion, electroimmunodiffusion, passive hemag-glutination, radioimmunoassay, and enzyme-linked immunosorbent assay (ELISA) are reviewed in regard to their applicability to the routine analysis of foods. An ELISA employing minimal clean-up of food samples was evaluated and was capable of detecting 5 ng of staphylococcal enterotoxin A/g or ml which had been added to food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00500.x
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  • 50
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    AEROMONAS HYDROPHILA and AEROMONAS SOBRIA AS POTENTIAL FOOD POISONING SPECIES: A REVIEW (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), 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: Epidemiological and toxicological evidence implicating Aeromonas hydrophila and Aermononas sobria as agents of human gastroenteritis is reviewed. These psychrotrophic species are common contaminants of refrigerated animal products, and the possibility that they may cause food poisoning is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00490.x
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  • 51
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    AFLATOXIN LIKE FLUORESCENT SUBSTANCES IN SPICES (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To minimize the risk of misidentifying some blue fluorescent substances inherent in spices as aflatoxin during analysis, several confirmatory chemical tests and developing solvent systems were evaluated. Chemical confirmation with 20% HCl, 20% H2SO4 and TFA and TLC development in chloroform + acetone (95:5 v/v) followed by anhydrous diethyl ether (multiple development) were useful to obviate the interfering fluorescent substances.
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  • 52
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    REVIEW OF ISOLATION AND ENUMERATION METHODS FOR VIBRIO SPECIES OF FOOD SAFETY SIGNIFICANCE (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00492.x
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    ERRATA (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00496.x
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    BOOK REVIEW (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Book reviewed in this articleNutrition and the Intestinal Flora. Bo Hallgren, ed. Almquist and Wiksell
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00495.x
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  • 55
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    MEETINGS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00497.x
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  • 56
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    PERSISTENCE OF PHOSPHINE GAS IN FUMIGATED IRAQI DATES (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Phosphine gas (PH3) is a widely used fumigant for stored fruits and grains. Previous studies indicated that all residues of this gas are eliminated by normal aeration but the exact time has never been determined.The objective of this work was to determine the time required for desorption of phosphine from fumigated dates relative to aeration time and temperature. Flame photometric detection by gas chromatography was used for the detection of sorbed phosphine.Results indicate that the initial residue level of PH3 falls rapidly within 24 h after fumigation but residues persist for at least nine days. Higher residue levels were found in dates stored at low temperatures (4°C) than at 28°C. It is recommend that fumigated dates be marketed after longer periods of aeration, especially those aerated at temperatures of 4°C or less.
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  • 57
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    HEAT STABILITY OF STAPHYLOCOAGULASE MEASURED BY A CAPILLARY TUBE METHOD (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Staphylocoagulase is highly heat resistant. Inactivation profiles of crude staphylocoagulase at 80, 100 and 121°C showed that total inactivation occurred after heating for 5 h,2 h and 30 min, respectively. Heat treated coagulase has the ability to reactivate when placed at 25°C for 24 hrs similar to previous observations on staphylococcal enterotoxins B and C. Staphylocoagulase could be recovered from beef broth and chicken broth before or after heating at 80°C for 5 min. Coagulase activities were measured by a quantitative capillary tube method.
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    INHIBITION OF Staphylococcus Aureus IN A MODEL AGARMEAT SYSTEM BY MONOLAURIN: A RESEARCH NOTE (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A sterile agar-meat was acidified with lactic acid and seeded with Staphylococcus aureus. Monolaurin (Lauricidin®), which is a GRAS emulsifier, caused both static and cidal effects on S. aureus 196E. When compared to potassium sorbate, Lauricidin® was slightly more active. The combination of sorbic acid and Lauricidin® (Lauribic™) gave a greater inhibitory effect than either of the substances alone. Inhibitory effects were greater on “anaerobic” than “aerobic” growth. These results indicate that monoglyceride emulsifiers like Lauricidin® alone or in combinations with other preservatives can be used in foods to create environments which are hostile to microorganisms.
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    INTERVENTION AS THE RATIONAL APPROACH TO CONTROL DISEASES OF MICROBIAL ETIOLOGY TRANSMITTED BY FOODS. An actualization of the tale of the frog and the grouse—after Lafontaine (1621–1695). (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Even advanced countries suffer from infectious diseases spread by food animal origin. The underlying mechanism of this morbidity is known and is important to design measures to reduce the incidence via intervention sensu Wilson (1955).The classical defense lines which rely on high-level hygiene in the slaughter-house and during food preparation are insufficient to control these food transmitted enteric infections. Consequently, a third line of defense, processing for safety, is required here as it was in the dairy and the egg product industries. At least two effective modes of processing for safety of raw food animal origin are available to erect this third line of defense. These includ radicidation and lactic acid decontamination. The two procedures lead to marked reward in terms of control of infection, while they are both fully safe.It is the duty of Public Health bacteriologists to advise regulatory agenci and consumers in applying one or both of these measures for improved healt protection.The health profession cannot possibly hope to achieve this goal without recruiting the assistance of experts in human behavior and more particular in factors determining selection and rejection of foods by consumers.
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  • 60
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    PRODUCTION AND CHARACTERIZATION OF ANTIBODY AGAINST STERIGMATOCYSTIN (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Conjugation of sterigmatocystin (ST) to bovine serum albumin (BSA) was achieved by converting ST to its hemiacetal followed by a reductive alkylation method under conditions similar to those for the preparation of afla B2a-BSA conjugate. Useful antibody was obtained from rabbits 6 weeks after they were immunized with BSA-ST conjugate. Antibody titers reached maxima (1:51,200) 10–12 weeks after immunization. ELISA analysis revealed that the dehydro-ST is about 16 times less reactive with the antibody than is ST. The antibody practically has no cross reaction with aflatoxins B1, B2a, G1, G2, and M1, and 6-0-methyl-ST.
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  • 61
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    NEUTRALIZATION OF ANTIMICROBIAL PROPERTIES OF LAURICIDIN BY TWEENS (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The antimicrobial activities of Lauricidin (glycerol monolaurate) and its formulations Lauricidin Plus F, and Lauricidin 812 were neutralized by Tweens 20 and 80. The quantitative relationship depended on the formulation of Lauricidin, the test organism and the concentration of the Tweens. In general Tween 20 and Tween 80 were similar in their abilities to neutralize the antimicrobial properties of Lauricidin. In most cases, (74% of the observations) 3.0% Tweens completely neutralized Lauricidin and its formulations.The effects of the Tweens on Lauricidin and Lauricidin Plus F were also studied quantitatively. In the presence of Lauricidin and Tweens, no inhibition was noticed and in most cases, the viable count was similar to the control. Lauricidin Plus F was much more potent than Lauricidin in inhibiting the organisms tested and the restoration of growth in the presence of the Tweens was not complete. The viable counts in the presence of Lauricidin Plus F and the Tweens were about two or more log cycles lower than the control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00475.x
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    ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), 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: Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute-water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00478.x
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  • 63
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    SIGNIFICANCE OF RESIDUAL ORGANISMS IN FOODS AFTER SUBSTERILIZING DOSES OF GAMMA RADIATION: A REVIEW (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nature of the flora surviving substerilizing irradiation of foods is dependent on the dose applied and the conditions of applications as well as the microenvironment of the food. At a dose level low enough to preserve acceptable sensory properties of fresh food, few if any of the common contaminants of public health significance survive irradiation. Survivors are weakened and present no unique problem of acquired resistance through recycling. Those bacteria surviving a low dose treatment of a relatively contaminated product like ground beef can grow under normal storage conditions and cause obvious sensory spoilage. Thus, low dose irradiation extends the shelf-life of fresh foods and reduces public health hazards, but foods so treated require normal care in production and distribution.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00471.x
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    AFLATOXIN PRODUCTION ON TWO MUSHROOM SUBSTRATES (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two fungi, Boletus edulis and Agaricus bisporus, were tested as substrates for two known aflatoxigenic fungi, Aspergillus flavus ATCC 15548 and A. parasiticus NRRL 2999. Both autoclaved substrates supported mycelial growth, sporulation, and aflatoxin production; however, the B. edulis substrate allowed more rapid mold growth and greater toxin production than did the A. bisporus substrate under laboratory conditions. Both aflatoxins B1 and AFG1 were produced with AFG1 being the predominant toxin. Aflatoxins B2 and AFG2 were not detected. Although toxin was produced at low levels, the highest mean being 0.55 μg/g substrate for AFB1 and AFG1, both mushrooms apparently contained minimal nutrients for toxigenic mold growth and failed to cause antimycotic or antiaflatoxigenic responses. Routinely used aflatoxin extraction and analytical procedures appear applicable for such testing of mushrooms.
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    ERRATUM EVALUATION OF POLY (HEXAMETHYLENE BIGUANIDE. HCL) AS A BIOCIDE IN THE FOOD INDUSTRY (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00467.x
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    CARCINOGENICITY TEST OF QUERCETIN AND KAEMPFEROL IN RATS BY ORAL ADMINISTRATION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Quercetin and kaempferol were tested for carcinogenicity in rats of both sexes. In Experiment I, 0.1% quercetin or control diet was given to Fischer 344 rats for 540 days. In experiment II, 0.04% kaempferol or control diet was given to ACI rats for 540 days. In both experiments, most tumors found in the experimental groups were also found in the corresponding control groups, and there were no statistical differences in the incidences of tumors in the experimental groups and the respective control groups. Quercetin and kaempferol were not shown to be carcinogenic to rats under these conditions.
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    THE MICROBIOLOGY OF VEGETABLE SPROUTS DURING COMMERCIAL PRODUCTION (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Repeated surveys of a factory producing vegetable sprouts showed that these foods commonly yielded aerobic plate counts of 108/g and coliform counts of 107/g. Most of the microbial growth occurred during the first two days of the germination process. Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible. Populations were reduced to a limited extent with germicidal rinses. None of the samples yielded high counts of Bacillus cereus or Staphylococcus aureus and all were negative for salmonellae.
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    TOXICITY OF EXTRACTS OF ASPERGILLUS NIGER ISOLATED FROM STORED COTTONSEED (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00460.x
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    DO MYCOTOXINS FUNCTION IN ECOLOGICAL PROCESSES? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A principle role of mycotoxins may be in the establishment of fungi in various ecological niches. Mycotoxins may have a multiplicity of functions. They may function as antibiotics, as chemical signalling agents, as mutagenic agents and in other ways. The outcome of ecological competition may have evolutionary and biochemical taxonomic significance.
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    WHAT DOES DIFFERENTIATION MEAN? (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The nature of definitions is discussed, and a working definition of “biochemical differentiation” proposed. Using this definition, the sequential and parallel events controlling “biochemical differentiation” in four systems is described, and the similarities to secondary metabolism noted.
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    RELATIONSHIP OF ASEXUAL DEVELOPMENT TO AFLATOXIN PRODUCTION IN ASPERGILLUS PARASITICUS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The association between asexual development and aflatoxin production in Aspergillus parasiticus is reviewed. Aflatoxin does not appear to be a product of asexual development. The ability to sporulate and to produce aflatoxin are not mutually exclusive of each other. The environment regulates the asexual development and aflatoxin production. The initial inoculum level will affect the competence time and the time of initiation of aflatoxin production. The time of initiation of aflatoxin production is independent of the initial composition of the medium, in contrast to the onset of sporulation which is dependent on the medium.
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    REMOVAL OF AFLATOXIN B1 TOXICITY BUT NOT MUTAGENICITY BY 1 MEGARAD GAMMA RADIATION OF PEANUT MEAL (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The 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.
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    ANTIFUNGAL ACTIVITY OF MONOLAURIN AND RELATED COMPOUNDS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00449.x
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    LEVELS OF LEAD, CADMIUM, AND ZINC IN SELECTED CANNED FOODS (1980/1981) (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper reports the levels of Pb, Cd, and Zn found in 39 individual canned foods and in samples of ground beef and sugar collected throughout the United States in fiscal years (FYs) 1980 and 1981. The foods were collected in conjunction with the Total Diet Studies program of the Food and Drug Administration (FDA), but were analyzed separately from the Total Diet samples at the FDA Kansas City District Laboratory. Before analysis, multiple-can samples of each product type were individually composited and thoroughly homogenized with dilute nitric acid to ensure representative subsamples for analysis. Homogenized subsamples were dry-ashed with sulfuric acid as the ashing aid and analyzed by differential pulse anodic stripping voltammetry for Pb and Cd and by atomic absorption spectroscopy for Zn. Quantitation limits were 0.02 ppm Pb, 0.002 ppm Cd, and 0.1 ppm Zn. The overall mean levels of Pb, Cd, and Zn found in the 19 canned foods that contained sufficient samples for statistical analysis were 0.19 and 0.22 ppm Pb, 0.011 and 0.008 ppm Cd, and 4.3 and 5.0 ppm Zn in FY-80 and FY-81, respectively. These levels are about one-half as high as the levels found for Pb and Cd in an FDA FY-74 survey but are about the same for Zn. The frequency and magnitude of occasionally high levels of Pb in individual samples were considerably diminished in FY-80 and FY-81, compared to those in FY-74. These lower levels are probably due to improvements in canning technology, in quality control by food processors, and in the methods used for analysis. Over the next 3 years the FDA will continue this survey of individual canned foods, focusing on adult canned foods commonly eated by children, to monitor the progress of industry in reducing Pb levels in canned foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00446.x
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    TOXICITY, MUTAGENICITY AND TERATOGENICITY OF BREVIANAMIDE, VIOMELLEIN AND XANTHOMEGNIN; SECONDARY METABOLITES OF PENICILLIUM VIRIDICATUM (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The three major secondary metabolites of Penicillium viridicatum, brevianamide, xanthomegnin, and viomellein were tested for mutagenicity by the Salmonella/microsome test and for toxicity and teratogenicity by the chick embryo test. None were mutagenic. Viomellein was mildly toxic and teratogenic, xanthomegnin was the most toxic and was not a teratogen, and brevianamide was not toxic yet was the most teratogenic.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00440.x
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    MEETINGS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00434.x
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  • 77
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    DNA HYBRIDIZATION METHOD FOR DETECTING ENTEROTOXIGENIC ESCHERICHIA COLI IN HUMAN ISOLATES AND ITS POSSIBLE APPLICATION TO FOOD SAMPLES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A DNA hybridization assay was used to detect isolates of Escherichia coli that have the genetic potential to produce toxin. This method was compared with the traditional Y-1 mouse adrenal cell method for detecting pathogenic E. coli isolated from humans. Results showed that the DNA hybridization method has the potential to detect foodborne bacterial pathogens. The advantages and disadvantages of this genetic method are compared with those of the traditional assays for pathogenicity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00426.x
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  • 78
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    CAMPYLOBACTERIOSIS: A FOODBORNE DISEASE (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00417.x
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  • 79
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    EFFECT OF GAMMA RADIATION ON TOXICITY AND IMMUNOGENICITY OF SALMONELLA TYPHIMURIUM (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: Salmonella typhimurium H391 neurotoxin was sensitive to gamma radiation under in vivo conditions but resistant under in vitro conditions. Cells were detoxified after exposure to a radiation dose of 500 krad while isolated neurotoxin retained toxicity up to a dose of 3,000 krad. Detoxification of S. typhimurium H391 cells after exposure to 500 krad was accompanied by loss of antigenic properties which may be attributed to changes in the physico-chemical behavior of the neurotoxin moiety after in vivo radiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00419.x
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  • 80
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    EDITORIAL (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00409.x
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  • 81
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    INCREASED INACTIVATION OF BACTERIAL SPORES AT HIGH TEMPERATURES IN THE PRESENCE OF MONOGLYCERIDES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The presence of monolauryl-glyceride (monolaurin) in the heating menstruum (phosphate buffer, reconstituted non-fat dry milk or cream style corn) of Bacillus stearothermophilus 1518 spores increased the rates of spore inactivation at 113–121°C by 2–3 fold. The ZD-values for the spores heated with and without monolaurin were 8.7 and 6.9°C, respectively. Rates of inactivation of B. subtilis A spores also were enhanced, but spores of Clostridium perfringens NCTC 879B, C. sporogenes PA 3679, C. botulinum 62A, or C. botulinum 213B were unaffected.Increasing the concentration of monolaurin from 0.4 mM to 3.6 mM increased the rate of inactivation, but concentrations higher than 3.6 mM did not appear to influence the effectiveness of monolaurin. All monoglyerides containing C8-C16 saturated fatty acids appeared to increase the inactivation of B. stearothermophilus spores, but the enhancement of spore inactivation declined as the fatty acid chain length increased beyond 10 carbon atoms. The influence of monolaurin on B. stearothermophilus spores did not appear to be pH dependent over the range of pH 6 to 8.The spore-monolaurin interaction was not due to heat-injury of the spores, although the interaction was dependent on the heat treatment. The increased inactivation appeared to be due to a heat enhanced chemical inactivation of the spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00411.x
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  • 82
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    ANTIMICROBIAL ACTIVITY OF FATTY ACIDS AND THEIR ESTERS AGAINST A FILM-FORMING YEAST IN SOY SAUCE (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), 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: Antimicrobial activity of fatty acids and their glycerol and sugar esters against a film-forming yeast isolated from raw soy sauce was determined in diluted soy sauce. In a series of fatty acids (alkyl chain length of 7, 9, 11 and 13) and their monglycerides, capric acid and monolaurin had the highest inhibitory activity. Two selected sugar esters (sucrose monocaprate and sucrose monolaurate) could not completely inhibit the growth of test organism throughout 3 weeks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00416.x
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  • 83
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    INHIBITION OF ASPERGILLUS GROWTH AND EXTRACELLULAR AFLATOXIN ACCUMULATION BY SORBIC ACID AND DERIVATIVES OF FATTY ACIDS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1981), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted to determine the effects of sorbic acid and several derivatives of fatty acids (amides, aminimides, and monoglycerides) upon toxigenic cultures of Aspergillus flavus and A. parasiticus. A synthetic medium was inoculated with spores, incubated for 48 h at 27°C, and then supplemented with sorbic acid and fatty acid derivatives. Cultures were then incubated for an additional 5 days. Aflatoxins were extracted, separated, and quantitated. Mycelial mats were dried, weighed, and analyzed for lipid and mineral content. Cerulenin (8 μg/ml) was the most effective fatty acid derivative examined, reducing mycelial growth by 37% and completely inhibiting extracellular accumulation of aflatoxins. Other derivatives, in decreasing order of effectiveness, included M-20 (an aminimide), lauribic, and lauricidin. Mycelia grown in the presence of fatty acid derivatives contained less phosphorus, potassium, magnesium, phosphatidyl ethanolamine, phosphatidyl serine, cholesterol, and triglycerides, but more cardiolipin, phosphatidyl choline, free fatty acids, fatty acid esters, and diglycerides. Levels of monoglycerides and cholesterol esters remained essentially unchanged. Inhibition by sorbic acid was nonspecific, affecting both mycelial growth and extracellular aflatoxin accumulation to approximately the same extent. Utilization of fatty acid derivatives for determining mechanisms of aflatoxin accumulation and lipid biosynthesis appears promising.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00415.x
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  • 84
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    EFFECT OF ADDED CYSTEINE AND LYSINE UPON LYSINOALANINE LEVELS IN VARIOUS ALKALINE TREATED FOOD PROTEINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of lysinoalanine (LAL) in casein, zein, and wheat gluten was studied in relation to varied levels of alkali, added cysteine, and added lysine. Protein suspensions were heated in alkali, subjected to acid hydrolysis conditions, and then analyzed for LAL using high-pressure liquid chromatography. Cysteine generally decreased LAL formations while lysine decreased formation in casein and increased the LAL level in zein and gluten. In a separate experiment, samples of normal and high lysine corn varieties were heated in a calcium hydroxide solution. Low levels of LAL were formed (200–217 ppm) but there was no significant difference between the two varieties in the amount of LAL found. Lysine fortification of the normal corn did not increase LAL formation. The addition of cysteine to high lysine corn caused increased levels of LAL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00406.x
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  • 85
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    SAFETY EXAMINATION OF SOME EDIBLE OR MEDICINAL PLANTS AND PLANT CONSTITUENTS, PART 3 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The carcinogenicity of vicia, galanga, lathyrus and lycium, which are plants used as human food or in folk medicine, and of caffeic acid and prunasin, which are plant constituents, was examined in an inbred strain of ACI rats. Fresh plant materials were dried, milled and mixed with the rat basal diet in the ratio of 16% and 33% of the total. The plant constituents, caffeic acid and prunasin, were mixed with the basal diet in the ratio of 0.5% and 0.03%, respectively. These diets were administered to rats for periods ranging upward from 180 days. Carcinogenic activity was not observed with any of the plants or plant constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00397.x
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  • 86
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    EFFECTS OF DIETARY CABBAGE (BRASSICA OLERACEA L.) ON THE TUMORIGENICITY OF 1, 2-DIMETHYLHYDRAZINE IN MICE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Diets containing dehydrated cabbage (Brassica oleracea L.) were fed to weanling male C57 BL/6 mice for nine months. Diets known to be adequate in all nutrients for mice were modified to include ground dehydrated cabbage leaves to 0, 10, 20, and 40% of their diet while holding protein, crude fiber, and lipid at constant levels. The animals were subcutaneously injected with 20 mg of 1, 2-dimethylhydrazine (DMH) per kg body weight at weekly intervals for 36 weeks. The DMH carcino-genicity varied with the proportion of cabbage in the diet and the tissue. Diets containing 10 and 20% cabbage enhanced DMH tumorigenicity while cabbage at 40% provided a protective effect. Tumors on the spermatic cord were the most predominant with occasional occurrence of kidney and liver tumors. Tumorigenicity is discussed in terms of two hepatic enzymes, cytochrome p-450 and p-nitroanisole-o-demethylase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00400.x
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  • 87
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    EVALUATION OF PLASTICS PACKAGING MATERIALS FOR FOOD PACKAGING APPLICATIONS: FOOD SAFETY CONSIDERATIONS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: In evaluating a packaging system for food packaging applications, consideration must be given to the physical properties, chemical composition and extractivity of the packaging material. The last point, extractivity, or migration from the packaging material to a food contact phase, is of major concern in the selection and use of plastics packaging materials for food packaging.The present article deals specifically with migration of indirect food additives from plastics packaging materials and the scientific principles related to migrant transport or diffusion, as they apply to food safety. These principles and their experimental basis are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00402.x
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  • 88
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    PESTICIDE RESIDUES IN THE TOTAL DIET IN CANADA, V: 1976 TO 1978 (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foods, representative of Canadian eating habits as determined by a national nutritional survey were prepared for eating, categorized, and blended into eleven different groups or composites representing the dietary intake for each of five geographical regions. Portions were analyzed for pesticides, their derivatives and some industrial contaminants. Twenty-four different residues representing organochlorine, organophosphorus, sulfur, nitroaniline, phthalonitrile and carbamate compounds were detected. Compounds reported for the first time are chlordane, methidathion, phosalone, toxaphene, chlorthalonil, dichloran, quintozene, sulfur, chlorpropham and PCB. Data are presented to show residue levels in different food composites, on a regional and seasonal basis. The average daily dietary intake is compared to previous survey data and indicates a general reduction in levels of organochlorine pesticides. All residues detected were within the FAO/WHO proposed acceptable daily intakes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00392.x
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  • 89
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    USE OF MICROPOROUS PLASTIC FOR IN-PACKAGE CONTROLLED ATMOSPHERES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef packaged and stored with carbon dioxide-generating reagent packets made from (1) microporous plastic film or (2) non-woven cellulose cloth had significantly (p〈0.01) lower bacterial counts than ground meat packaged and stored without packets. There was no significant difference (p〉0.05) in bacterial counts of samples stored with the 2 types of packets. Samples with in-package generated carbon dioxide atmospheres had approximately 2–3 days additional shelf-life before spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00396.x
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  • 90
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    SUB-ACUTE TOXICITY STUDIES OF GLANDLESS COTTONSEED KERNELS FED TO RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Glandless cottonseed kernels were fed as raw, cooked or roasted ground flours. The glandless cottonseed flour (20%) was added to laboratory chow (80%). The control was lab chow (94%) plus cottonseed oil (6%). Sexually mature rats (F-O) were fed the diets for two weeks prior to being bred, and through lactation. From their offspring (F-1) 50 males and 50 females were selected from each group. The F-1 rats were fed the diets from weaning until 24 weeks of age. At 13 weeks of age, the rats were bred, and their offspring (F-2) were raised to weaning. There were no statistically significant differences due to treatment in the number of litters born, litter size, or weights of the young of the F-O or the F-1 females. Growth and food consumption were similar for F-1 rats in all treatments. There were no detrimental effects due to feeding glandless cottonseed kernels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00532.x
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  • 91
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    TISSUE DISTRIBUTION OF 14 C-SULFAMETHAZINE RESIDUES IN SWINE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 14 C-Sulfamethazine was administered to Yorkshire-Hampshire pigs and the amount of radioactivity present in liver, kidney, shoulder, rear leg, loin, fat and blood was determined in pigs sacrificed 0.125, 2, 5, 10, and 15 days after withdrawal of the drug. Rapid depletion of the drug was observed from all tissues. Liver was the site of the largest concentration of radioactivity, containing an average of 30.2 and 10.1 ppb sulfamethazine (assuming all radioactivity due to parent drug) after 10 and 15 days withdrawal, respectively. Thin-layer chromatography of liver, shoulder and kidney tissues revealed that the major portion of the radioactivity was due to metabolites.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00535.x
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  • 92
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    EFFECTS OF α-CHACONINE ON BRAIN BIOGENIC AMINES, ELECTROENCEPHALOGRAM, CARDIAC RATES AND RESPIRATORY RESPONSE IN RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of various doses of α-chaconine were examined in the central nervous system by electrophysiological tests and by determining levels of several neurotransmitters. Assays of acetylcholine, norepinephrine, dopamine, serotonin, and the serotonin metabolite, 5-hydroxyindoleacetic acid, failed to show significant trends following intraperitoneal injections of up to 20 mg/kg α-chaconine. Symptoms observed at relatively low doses (8 or 10 mg/kg) included sedation, respiratory impairment, and constriction of abdominal muscles. At the same dosage the electroencephalogram pattern showed a significant increase in the proportion of low-frequency activity. Tachycardia was observed at both low (10 mg/kg) and high doses (40 mg/kg), whereas intermediate doses (20 or 30 mg/kg) were associated with bradycardia. Unchanged acetylcholine levels after α-chaconine administration did not correlate with previous reports of brain cholinesterase inhibition produced by α-chaconine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00388.x
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  • 93
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    IDENTIFICATION OF SUPPLEMENTS THAT ENHANCE THE RECOVERY OF LISTERIA MONOCYTOGENES ON MODIFIED VOGEL JOHNSON AGAR (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Modified Vogel Johnson agar (MVJ) has high selectivity for Listeria monocytogenes; however, it does not permit the repair and subsequent colony formation of injured cells. By the addition of 0.4% Tween 80, 25 mL/L bovine fetal serum, or 50 mL/L egg yolk tellurite enrichment (50%), the ability of MVJ to detect heat injured L. monocytogenes (Scott A strain) was increased approximately 100–fold without loss of selectivity
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00016.x
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  • 94
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    SURVIVAL AND GROWTH OF LISTERIA MONOCTYOGENES ON BEEF TISSUE SURFACES AS AFFECTED BY SIMULATED PROCESSING CONDITIONS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The numbers of Listeria monocytogenes Scott A were followed on experimentally inoculated lean and fat beef tissue handled under a variety of simulated storage conditions at 5°C, including high and low moisture storage, simulated spray chilling, and vacuum packaging. Under high moisture storage conditions, L. monocytogenes increased approximately 3 log cycles on both lean and fat tissue after 21 days. Similar growth was observed with vacuum packaged lean tissue. Under dry storage conditions, the population decreased approximately 2 logs during the first 14 to 21 days, but the counts remained constant for 42 days. Simulated spray chilling did not affect the growth or survival of L. monocytogenes on either lean or fat tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00017.x
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  • 95
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    ELIMINATION OF SALMONELLA FROM FROZEN SHRIMP BY GAMMA RADIATION (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Shrimp samples were found to be contaminated with Salmonella. The D10 values of S. typhimurium and S. enteritidis were between 0.225 to 0.250 kGy when cells were irradiated in frozen 0.1 M phosphate buffer. The radiation resistance of these Salmonella spp. increased marginally when cells were irradiated in shrimp homogenate. A radiation dose of 4.0 kGy completely eliminate Salmonella from frozen prepackaged shrimp, which was confirmed by inoculated pack studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00018.x
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  • 96
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    REDUCING MICROBIAL POPULATIONS ON BEEF TISSUES: CONCENTRATION AND TEMPERATURE OF LACTIC ACID (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Cylindrical samples of beef semitendinosus muscle were dipped in inocula of diluted (1:8) fresh bovine manure or suspensions of Escherichia coli or Salmonella typhimurium. After air drying 15 min, samples were sanitized by dipping in lactic acid(0, 1, 2 or 3%)for 15 s at 25, 40, 55 or 70°C. The most effective treatment was dipping the lean beef muscle in 3% lactic acid solution at 70°C. In general, as the temperature of acid at each concentration was increased from 25 to 70°C, numbers of surviving test organisms were increasingly reduced. Overall, concentration was an insignificant variable at the higher temperatures but became significant as temperature was lowered. Treatment tended to affect aerobes most and E. coli least. Bacterial injury was shown to be a factor to be considered when conducting sanitizing studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00019.x
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  • 97
    Electronic Resource
    Electronic Resource
    ESTIMATION OF DAILY INTAKE OF FOUR KINDS OF TRIHALOMETHANE BY JAPANESE HOUSEWIVES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Duplicate portions of the daily meals consumed by 30 housewives were collected for 3 consecutive days in the cities of Nagoya and Yokohama in Japan.Meals were analyzed for chloroform, bromodichloromethane (BDCM), chlorodibromomethane (CDBM) and bromoform by using a purge-trap procedure. The average concentration (and the range) of these four kinds of trihalomethane in each of the 24 h duplicate meals were, chloroform 19.6±18.1 ppb(n.d.-106.8 ppb), BDCM 0.3±0.3 ppb(n.d.-1.7 ppb), CDBM 0.1±0.2 ppb(n.d.-0.6 ppb) and bromoform 0.5±1.3 ppb(n.d.-8.1 ppb).The mean daily dietary intake of the four kinds of trihalomethane by housewives were, chloroform 40.0±25.4 μg, BDCM 0.6±0.5 μg, CDBM 0.3±0.3 μg and bromoform 0.9±1.3 μg.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00020.x
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  • 98
    Electronic Resource
    Electronic Resource
    GROWTH OF STAPHYLOCOCCUS AUREUS AND ENTEROTOXIN A PRODUCTION IN FOODS CONTAINING POLYPHOSPHATES (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of pyro-, tripoly- and hexametaphosphates (0.5 and 1%, w/w) on growth of Staphylococcus aureus strain 196E and enterotoxin A (SEA) production were studied in cooked custard and beef at 22 and 30°C. No effect was observed in custard, where cell numbers/g increased from 103 to 108 and SEA reached 4.2 ng/g after 48 h at 22°C, irrespective of treatment. Cell numbers in cooked beef were ca. 109/g after 48 h, and reduced numbers (by 1.5–2 log cycles) were found in samples containing 0.5 and 1% pyrophosphate during incubation at 22%, but not at 30°C. SEA concentrations in beef were 28 ng/g after 48 h at 22°C, and 93 and 184 ng/g after 24 and 48 h, respectively, at 30°C. SEA concentration correlated with amount of growth, and was nondetectable when cell numbers were ± 106/g. Reduction of the meat pH by sodium acid pyrophosphate contributed to the observed inhibitory effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00021.x
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  • 99
    Electronic Resource
    Electronic Resource
    EFFECTS OF PLANT EXTRACTS ON ARYL HYDROCARBON HYDROXYLASE ACTIVITY AND 3H-BENZO(a)PYRENE BINDING TO DNA (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Eight plant species belonging to different families were extracted and fractionated by organic solvents and their total extracts were tested against aryl hyrocarbon hydroxylase (AHH) activity and 3H-benzo(a)pyrene binding to DNA in vitro. The n-butanol extract was more effective than the extracts of chloroform and petroleum-ether, respectively. None of the aqueous extracts showed any inhibitory effects on both AHH activity and 3H-benzo(a)pyrene binding to DNA. The extracts obtained from Cypressus sempevirens L., Anchusa strigosa L., Myrtus communis L., and Crataegus monogyna L. were more effective than the extracts from Achillea santolina L. and Thuja occidentalis L. However, extracts obtained from Adiantum capillus-veneris L. and Salsola rosamarinus L. exhibited no effects. The results suggest that the inhibitory effects of these plant extracts on AHH activity and 3H-benzo(a)pyrene binding to DNA might have similar effect in vivo and there might be used in the prevention of cancer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00022.x
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  • 100
    Electronic Resource
    Electronic Resource
    SURVIVAL OF LISTERIA MONOCYTOGENES IN YOGURT WITH VARYING LEVELS OF FAT AND SOLIDS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), 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: Yogurts with varying levels of fat and solids were fermented with Lactobacillus bulgaricus and Streptococcus thermophilus in the laboratory to a titratable acidity (TA) of .09%. Each yogurt was seeded with one of three strains of Listeria monocytogenes at two levels and survival was monitored at 1–7, 14, 21 and 28 days during storage at 4°C. All strains survived longer in the skim milk/high solids yogurts which had a higher pH than the whole milk/low solids yogurt. To determine the effects of pH, solids and fat, simulated yogurts, prepared by acidifying milk preparations to pH 4.2, 4.1 and 4.0, were inoculated with L. monocytogenes. Survival was affected by differences in pH and solids content and strain L. monocytogenes while fat content had no apparent effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00023.x
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