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  • Articles  (4,077)
  • Blackwell Publishing Ltd  (4,077)
  • 2010-2014
  • 1980-1984  (2,582)
  • 1970-1974  (1,495)
  • Process Engineering, Biotechnology, Nutrition Technology  (4,077)
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  • Articles  (4,077)
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  • 1
    Electronic Resource
    Electronic Resource
    MUSCLE CATHEPSINS IN THREE SPECIES OF PACIFIC SOLE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The cathepsins in saline muscle extracts of three species of Pacific sole were investigated. A buffered hemoglobin solution (pH 3.0) served as substrate for the enzyme assay. No apparent change in catheptic activity in muscle homogenates of English sole was observed during 25 days of frozen (−26 °C) storage. Partial characterization of the cathepsins indicated a pH activity optimum of 3.0–3.5 for rex and petrale sole but a slightly higher PH optimum of 3.2–3.8 for English sole. The three species showed a temperature optimum of 45 °C for hemoglobin splitting. A wide variation in catheptic activity within the species was observed for rex sole while English and petrale sole showed more uniform catheptic activity. The mean activities for the three species varied significantly (P 〈 0.05). Results of sensory evaluation of muscles containing high and low levels of catheptic activity from the three species of sole did not support the assumption that cathepsins have a substantial influence upon the quality of marine food fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02944.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The viscosities of selected fruit juices and purees were measured with a coaxial-cylinder viscometer in the temperature range 20–70°C. Depectinized apple juice and Concord grape juice were Newtonian fluids at all concentrations and their viscosity decreased considerably at higher temperatures. Cloudy apple and orange juices changed from Newtonian to pseudoplastic at concentrations higher than 50 and 20° Brix. respectively. Temperature had a smaller effect on viscosity of cloudy juices than of clear juices. The apparent viscosity of fruit purees (pseudoplastic fluids) decreased slightly at higher temperatures. The activation energy for flow increased with the juice concentration and decreased with the presence of suspended particles in the fruit product. The data and conclusions are useful in the design and operation of efficient food-processing equipment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12119.x
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  • 3
    Electronic Resource
    Electronic Resource
    POST-MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A study of the physical changes associated with rigor mortis in breast muscle was undertaken to assess the factors that may influence ultimate tenderness. Isometric tension changes and shortening were measured at temperatures 2–37°C. These changes were measured while holding the muscle strips in a phosphate buffer, pH 7.2. Isometric tension was measured by transducers and recorded on a physiograph. A pattern of tension development and gradual relaxation has been demonstrated to occur post-mortem in strips of turkey breast muscle held isometrically. The time to maximum tension development occurs in 3.85 ± 0.19 hr and is not linearly related (P 〈.05) to temperature. The amount of maximum tension developed averaged 25 g/cm2 and was significantly (P 〈 .05) related to temperature. Relaxation to about 50% of maximum occurs in 18 hr. The amount of shortening that occurs post-mortem is linearly related (P 〈 .01) to temperature. No “cold shortening” of turkey breast muscle was evident.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12124.x
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  • 4
    Electronic Resource
    Electronic Resource
    SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12126.x
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  • 5
    Electronic Resource
    Electronic Resource
    BIOCHEMISTRY OF TEA FERMENTATION: CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: 14C-amino acids were added to fresh tea-leaf homogenate undergoing conversion to black tea. After conversion (30 min, 25°C), the volatile compounds present in the headspace over the reaction mixture were collected and analyzed by gas chromatography. Results showed that leucine, isoleucine, valine and phenylalanine were partially converted to the aldehydes expected from a Strecker degradation. These aldehydes are constituents of black tea aroma. Further, drying of the fermented mixture caused an additional amount of the aldehydes to be formed. In contrast, no detectable volatile compounds were formed from aspartic acid, glutamic acid, glutamine, arginine, threonine. serine or theanine under the same conditions. Production of aldehydes from amino acids was shown to be dependent on the enzymic conversion process: Tea leaf which had been inactivated by steam treatment was not effective in causing formation of volatile aldehydes from the amino acids. Identical results were obtained in a model tea fermentation system composed of a crude soluble enzymes extract from tea leaves, purified epigallocatechin gallate and 14C-amino acids. Ascorbic acid was found to inhibit formation of aldehydes from amino acids in this model tea fermentation system; dehydroascorbic acid by itself was found to be effective in causing formation of volatile aldehydes from amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12128.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT IN RATS OF PARTIAL REPLACEMENT OF COW'S MILK PROTEIN BY SUPPLEMENTARY NITROGEN (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A number of experiments studied growth of weanling rats and urinary nitrogen excretion in young adult rats when cow's milk protein was partially replaced by varying levels supplementary nitrogen. A mixture of nonessential L-amino acids (NEAA) or a mixture of diammoniumcitrate and glycine (DAC-Gly) was used as the source of nitrogen. Substitution of the 15% milk protein diet to the extent of 10% slightly reduced growth; significant growth reduction occurred with substitutions of 20% and greater. Fortification of the diets containing 10.5% milk protein and the supplementary nitrogen sources with sulfur amino acids did not restore growth the maximum rate obtained with the 15% milk protein diet. Additional supplementation with tryptophan further improved growth slightly but not to the maximum rate. Several other essential amino acids, alone or in combination, had no apparent effect. Based on urinary nitrogen excretion, comparable results were obtained with young adult rats by substituting nitrogen for milk protein the diets. The reduced performance following substitution of milk protein with supplementary nitrogen may be due partly to decreased utilization of sulfur amino acids and possibly to decreased utilization of all essential amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12130.x
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  • 7
    Electronic Resource
    Electronic Resource
    LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Relationships between the tenderness of very slowly cooked meat and its waterholding capacity, pH and the amount of water-soluble components were studied. Beef muscle portions from the longissimus, semitendinosus and rectus femoris muscles were heated under fixed temperature programs with samples from each analyzed at 1-hr intervals between the 3rd and the 10th hr of heating. Weight losses after holding at the final temperature to the 24th hr were determined. During the first 4 hr of heating there were only minor changes in tenderness. The major decrease in shear values occurred between the 4th and 6th hr, when the meat was warming from 50-60°C. The weight losses increased rather linearly to the 7th hr and remained constant for the longissimus and the semitendinosus muscle. The pH values gradually increased during heating. During the first 3 hr of heating, up to 45°C, there was only a slight decrease in the amount of the water-soluble fraction. During the following 3 hr. from 45 to 58°C, the water-soluble fraction decreased more rapidly and the decrease was only slight during a following 4-hr holding period. After 6 hr of heating to 60°C there were still uncoagulated water-soluble proteins. These studies indicate that the final temperature of meat has great influence on tenderness and weight loss. The significance of the shrinkage of collagen in long-time, low-temperature cooking is considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12131.x
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  • 8
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 1. Compositional Changes During Cooking of Turkey Roasts (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: White and dark turkey roasts, averaging 7.1 and 3.1 lb respectively, were made with meat taken from selected samples of the various entries in the Pennsylvania Turkey Random Sample Meat Test. Additional róasts were made from sample birds from the University research flock. Roasts were wrapped in aluminum foil, then cooked in a Telkes oven. All roasts were cooked to an internal temperature of 170°F. There were no sex differences in cooking losses except when skin was examined separately. Differences in cooking losses were observed in the breast meat but not in the thigh meat of roasts prepared from Bronze and White turkeys. Losses were higher for breast meat than for thigh meat. There was an indication that size of bird was not a significant factor in determining percentage cooking losses for breast and thigh roasts. When fat drippings from cooked skin were analyzed for carbonyl content high skin yielding males were characterized by the high concentration of the 2-enals in relation to the methyl ketones. Low skin groups consisted mainly of methyl ketones.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12134.x
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  • 9
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and Temperature (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Cooked turkey and chicken skin residue and separated drippings or oil were stored at various temperatures then presented to a trained taste panel for flavor evaluation. Panel members were able to discriminate between a control (unstored) and a sample of residue after 3 wk of storage at 40°F. They were not able to differentiate between control and treatment (stored) oil even after 7 wk of storage. When chicken skin residue and oil were evaluated after storage at 40°F the panel members could detect differences between the residue samples at 3 wk, but unlike the turkey oil stored at the same temperature they indicated discriminatory ability after 1 wk of storage. When both cooked chicken and turkey skin fractions were presented to the panel at the same time without a reference control (unstored) they were able to identify differences but could not indicate a clear preference for either one.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12136.x
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  • 10
    Electronic Resource
    Electronic Resource
    Letter to the Editor (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    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.1365-2621.1970.tb12350.x
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  • 11
    Electronic Resource
    Electronic Resource
    Role of Cuticle in Spoilage of Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The role of cuticle (mucoprotein layer on the egg shell) in preventing spoilage of eggs by microorganisms was studied. Eggs collected from the uterus or eggs treated with 5% EDTA solution to remove cuticle spoiled at a much faster rate than the normally laid eggs. The weight of the egg shell and its membranes did not affect the spoilage of eggs collected from the uterus. The protection provided by the cuticle was found to last at least up to 96 hr after the eggs are laid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12354.x
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  • 12
    Electronic Resource
    Electronic Resource
    Chicken Myofibril Fragmentation in Relation to Factors Influencing Tenderness (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Susceptibility of chicken pectoralis major myofibrils to mechanical fragmentation was investigated, after various periods of aging, as an index of tenderness. Treatments were used which accelerated, retarded or prevented postmortem glycolysis. Fragmentation, with breaks always beside the Z line, was measured by microscopic examination of homogenized muscle. Fragmentation of pre-rigor muscle produced small, contracted and poorly defined particles. As rigor mortis developed, fragments became longer, more rigid and clearly defined. With additional aging after full rigor. homoaenization produced progressively smaller myofibrillar fragments consisting of 1 to 6 sarcomeres. Muscle was feast tender (as measured by shear force) when it was in full rigor and tenderized with subsequent aging. Retardation of the onset of rigor mortis extended the time required for tenderization. Although the fragmentation pattern generally corresponded to changes in tenderness in glycolysing muscle, fragmentation was not found to be an accurate index of tenderness. Sarcomeres did not lengthen during the aging period after rigor mortis developed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12355.x
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  • 13
    Electronic Resource
    Electronic Resource
    The Effects of Freezing on the Survival of Salmonella and E. coli in Pacific Oysters (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: A mixed inoculum of Salmonella derby or S. typhimurium and Escherichia coli I was injected into the intestinal region of Pacific oysters (Crassostrea gigas) which were then frozen by four methods. Frozen oysters were stored at O°F, and survival of the inoculated bacteria was determined over a period of two weeks. In separate experiments, inoculated oysters were homogenized and then stored, unfrozen, at 32°F and −30°F (frozen). Routinely, bacterial counts and pH readings were taken of all samples during the course of experiments.Both species of Salmonella proved to be highly sensitive to freezing, regardless of the freezing method, and showed a survival of 1% or less after 48 hr. E. coli proved less sensitive, showing a wide and capricious variability of survival during the first week of storage, with survival ranging from 10 to 30%. Generally, however, most samples showed a decline comparable to that of salmonellae after two weeks’storage. Because of the fluctuation in E. coli counts after freezing, it is difficult to correlate the numbers of E. colt in frozen shellfish with the count in unfrozen shellfish. Therefore, it would be inappropriate to apply coliform standards for fresh oysters to the frozen product.In separate studies using inoculated oyster homogenates held at 32° and −30°F for 168 hr, a higher survival rate of E. coli and salmonellae was noted in samples held at −30°F. However, since results obtained were based solely on bacterial counts, it is not possible to say with certainty that these results indicate a protective effect by oyster homogenates against the adverse effects of freezing. Significantly, the results of these experiments did not agree with results obtained with whole oysters, thus indicating the inadvisability of attempting to apply results of homogenate studies to the whole oyster.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12357.x
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  • 14
    Electronic Resource
    Electronic Resource
    Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho- tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms.Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus.None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12361.x
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  • 15
    Electronic Resource
    Electronic Resource
    Anthocyanin Pigments in Tinto Cão Grapes (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The anthocyanin pigments present in the skins of Tinto cão grapes were extracted with 0.1% HCI in methanol. The pigments were purified by Dowex 50 W-X4 cation exchange resin, and separated into individual pigments by two-dimensional paper chromatography with n-butanol-acetic acid-water (4:1:5, v/v) and acetic acid-water-HCI (15:82:3, v/v) as solvent systems. Partial acid hydrolysis revealed the number of sugar molecules in each pigment. Acyl components and sugar moieties were identified through acid hydrolysis and spectral measurement.The Rf measurement of the pigments and their hydrolysis products, together with the alkaline degradation of the aglycone, confirmed the chemical structures of the anthocyanins as malvidin 3-monoglucoside, peonidin 3-monoglucoside, cyanidin 3-monoglucoside, petunidin 3-monoglucoside, petunidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with caffeic acid, malvidin 3-monoglucoside acylated with p-coumaric acid, peonidin 3-monoglucoside acylated with p-coumaric acid, and cyanidin 3-monoglucoside acylated with caffeic acid.Malvidin and peonidin were not present in the original sample. They were formed during the extraction and purification procedures. Malvidin 3-monogfucoside and malvidin 3-monoglucoside acylated with p-coumaric acid were the dominant anthocyanins present in Tinto-cao grapes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12364.x
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  • 16
    Electronic Resource
    Electronic Resource
    Respiration of Potato Mitochondria and Whole Tubers and Relation to Sugar Accumulation (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: We have made a quantitative assessment of the changes in reducing and non-reducing sugar contents and respiration in stored White Rose potato tubers as a function of temperature of storage. The increase in sugar content with decrease in storage temperature and the decrease in sugars with increase in temperature is accounted for in only a minor way by the corresponding decrease or increase in respiratory’activity of the tubers. The maximal possible contribution of respiratory activity to the changes in sugar content varied from less than 1% to 13% depending on the particular storage conditions. The temperature-dependence of respiratory activity of potato mitochondria was compared to that of whole tubers, and a quantitative comparison was made of the potential respiratory activity of the mitochondria to respiration of the whole tubers. The potential mitochondrial activity is such that respiration of whole tubers would not be limited by this factor at any temperature studied although it is recognized that the effect of mitochondrial activity could be an indirect one. Unlike whole tubers, mitochondria displayed a temperature response typical of an enzymic reaction with an apparent energy of activation of 14,000 cal/mole with succinate as substrate. The temperature-dependence of potato mitochondrial respiration is typical of that found for other plant mitochondrial systems but differs markedly from that of mitochondria of mammals and poikilotherms.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12365.x
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  • 17
    Electronic Resource
    Electronic Resource
    Infection Routes of Bacteria into Chicken Eggs (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: The area most prone to infection and consequent spoilage of eggs was identified. Different areas of the egg were coated with paraffin wax. The waxed eggs were exposed to infection by Pseudomonas aeruginosa and spoilage studied by ultraviolet light candling. The blunt end was found to be most vulnerable followed by the equitorial region and the small end.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12368.x
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  • 18
    Electronic Resource
    Electronic Resource
    WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies have indicated that one factor responsible for protein-calorie malnutrition in children is the deficiency of good-quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good-quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime-cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime-cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high-protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02952.x
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  • 19
    Electronic Resource
    Electronic Resource
    USE OF ANIMAL BLOOD AND CHEESE WHEY IN BREAD: NUTRITIVE VALUE AND ACCEPTANCE (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Breads in which water and milk powder were replaced with unrefined pork blood and/or cottage cheese whey were compared with commercial white bread and an “organic” whole wheat bread. Loaves were evaluated for appearance, composition and acceptance. Rat feeding studies in which the breads contributed about 10% protein to otherwise complete diets indicated no significant differences in growth performance (adjusted PER's) between commercial and “organic” bread. Significantly better performance was obtained for loaves containing blood, whey and blood: whey mixtures. The experimental loaves were comparable in acceptability to commercial breads, although loaf volumes were much lower and crumb texture coarser.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02954.x
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  • 20
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    BONE PARTICLE CONTENT OF SOME MINCED FISH MUSCLE PRODUCTS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Minced fish muscle recovered by flesh separators may vary in bone particle content depending on the type of machine and the size of the openings that the fish are passed through to screen out the skin and bones. Orderly marketing of these materials will require some measure of control of the bone particle content. The method presented here for quantifying the bone particle content of minced flesh by gravity-flotation involves (1) shredding the flesh with a low-speed stirring device and (2) gravity separation of the bone, cartilage and other high-density components from the lower-density floatable muscle fibers. Experimental samples obtained by passing various fish materials through flesh separators and then through 1- and 2-mm flesh strainers were analyzed for their bone particle content by the proposed method. The bone particle content of flesh containing 25 to more than 100 particles per pound could be reduced by 70–100% by passage through strainers. Imported commercial samples displayed bone particle contents of 4 to over 400 per pound. Sensory panels could not detect more than 10% of the particles found by objective analysis. The gravity-flotation method may serve as a useful quality control tool.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02955.x
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  • 21
    Electronic Resource
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    SQUID PROTEIN ISOLATE: EFFECT OF PROCESSING CONDITIONS ON RECOVERY YIELDS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Loigo species of squid was investigated as a potential source of protein isolate. The various process parameters which influence extraction of protein (particle size, time, extraction pH, salt concentration, relative amount of solvent to squid tissue and temperature) were investigated. From this study the following parameters were chosen to optimize extraction: pH 11 (sodium hydroxide) or 4% salt concentration (sodium chloride, sodium hexametaphosphate in aqueous extractant); temperature = 22°C; time = 45 min; particle diameter = 2–3 mm; solvent-to-squid ratio = 10:1. Under these conditions, about 85% of the squid protein can be extracted. 65% of the extracted nitrogen is recovered as protein isolate by isoelectric precipitation at pH 5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02956.x
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  • 22
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    EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR VELOCITY ON RATE OF HEATING AND QUALITY OF FRANKFURTERS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of air velocity, relative humidity, temperature and presence of glucono delta lactone (GDL) on the quality of frankfurters, were evaluated. Rate of heating was inversely proportional to rate of weight loss during processing. High humidity processes at slow air flows had the fastest heating rates; however, quality was unacceptable because of fat separation and pale color. A process where the smokehouse temperature was slowly increased by 6°C increments, and where a low relative humidity and high air flow were used, gave the best quality. Color and texture was more desirable on products having higher shrink. The presence of GDL had no effect on the final color of products processed under the same conditions; however, maximum color appeared to develop earlier in samples containing GDL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02958.x
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  • 23
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    EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only at high temperature (160°F) had the softest texture. Smoking only at low temperature (100°F) did not develop surface color thus resulting in a product having the poorest appearance. A process which combined smoking at both low and high temperature at 60% RH gave a product having excellent texture and appearance. High temperature smoking above 160°F darkened the surface excessively and reduced product acceptability. A holding period after brining and between the cold and hot smoking stages in the process improved appearance and smoke flavor. Water phase salt content judged to be the optimum saltiness was 3.7%. Microbiological counts in the product of the combination cold and hot smoking process were very low (〈 10/g). Smoking at 90–100°F did not allow an increase in surface microbiological count. The final step in the process when carried out at 160°F inactivated most of the vegetative microorganisms inoculated on the surface. Storage life of Spanish mackerel produced by cold followed by hot smoking (160°F) was 45 days at 38°F and at least 22 wk at 10°F. This process does not meet the 30 min at 180°F minimum temperature requirement in the Good Manufacturing Practice Regulation of the Food and Drug Administration for smoked fish; therefore, frozen storage and distribution are recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02957.x
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  • 24
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    EFFECT OF NITRITE AND STORAGE TEMPERATURE ON THE ORGANOLEPTIC QUALITY AND TOXINOGENESIS BY Clostridium botulinum IN VACUUM-PACKAGED SIDE BACON (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of nitrite and storage temperature and toxinogenesis by Clostridium botulinum in vacuum-packed side bacon was investigated. In two series of experiments (A & B) bacon packs were prepared with levels of 0, 50, 100, 150 and 200 ppm nitrite and inoculated with C botulinum at 102 spores/g and 104 spores/g. Packs A were incubated at 20 and 30° C and packs B at 30°C only. Both were held for a maximum of 32 days and analyzed for toxin at intervals of 2, 4, 8, 16 and 32 days. At 20°C none of the controls without nitrite was found to be toxic after 32 days. At 30°C inhibition of toxin formation at the higher nitrite levels was observed at 32 days. Organoleptic evaluation of the bacon packs stored at 30° C showed about one-third of the toxic samples examined were acceptable to the panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02960.x
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  • 25
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    Electronic Resource
    QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKET (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Each of three ground beef products, varying in price (based on lipid content) were purchased from each of three retail stores. Patties of each product were modified broiled at 177°C for 35 min. Products containing 10–20% lipid had less cooking loss than those containing 25–30% lipid, but lower-lipid, higher-priced beef cost more per 100g of cooked meat than higher-lipid, lower-priced beef. Percentage ether extract decreased after broiling raw ground beef containing 20–30% lipid, and increased slightly after broiling raw ground beef containing less than 12% lipid. Over-all acceptability was similar for all three products, but the leanest, highest-priced product rated less juicy, more mealy and lower in flavor than higher-lipid, lower-priced products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02961.x
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  • 26
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    ACCELERATED PORK PROCESSING: A QUANTITATIVE STUDY OF BACTERIAL FLORA OF CURED AND SMOKED HAMS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 96 hams (48 left and right pairs) were assigned to either accelerated or conventional processing methods following separation from their respective sides at a commercial slaughter plant. Bacteriological survey samples were aseptically removed from the accelerated and the conventionally processed hams prior to curing. A second bacteriological sample was removed from both the rapid and conventional treatments following curing, smoking and chilling. Total bacterial counts were then determined on both the fresh and cured muscle tissue. The effect of different processing techniques was evaluated by bacterial flora present in the rapid and conventionally processed hams. Aerobic bacteria (15°C and 37°C) anaerobic bacteria (37°C) and anaerobic sporeformers were analyzed statistically. Anaerobic sporeformers were estimated by the most probable number method. No significant differences (P 〈 0.01) were found between rapid or conventional processing techniques in total aerobes and anaerobic sporeformers in fresh or cured muscle tissue. Total anaerobes were significnatly greater (P 〈 0.05) in conventional processing when compared to rapid processing. Results reveal no significant bacteriological problems in the rapid processing of pork prior to initial chilling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02959.x
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  • 27
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    FREEZING OF COOKED MEAT: INFLUENCE OF FREEZING RATE AND RECONSTITUTION METHOD ON QUALITY AND YIELD (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The combined effects of freezing rate, frozen storage and reconstitution method on meat quality and yield were studied in multifactorial experiments using pan-fried 1.5 cm slices of longissimus muscles and deep-fat fried meat patties. On the whole, a slight improvement in sensory quality and yield was seen with increasing freezing rate, except that liquid nitrogen immersion freezing influenced flavor negatively. In contrast with earlier results of ours with raw beef, an advantage was now seen for reconstitution after previous thawing over reheating directly from the frozen state, and pan frying gave better sensory quality but lower yield than continuous microwave reheating. Tenderness of sliced, cooked beef tended to increase during frozen storage, while the opposite was earlier observed for frozen raw beef. Otherwise, a general trend was seen towards decreasing yield and sensory quality during frozen storage. A number of significant interactions between variables was obtained, suggesting that their influence on quality and yield is interrelated in a rather complex manner.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02962.x
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  • 28
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    ANALYTICAL PREDICTION OF DRYING PERFORMANCE IN NONCONVENTIONAL SHAPES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study is made to develop a tool to predict drying performance of nonconventional shapes. Many food drying processes are diffusion-controlled. An approximated analytical solution to Fick's diffusion equation is given for bodies which have a cardioidal, corrugated, circular, epitrochoidal, square, or hexagonal cross section. A conformal mapping approach is used to obtain the concentration distribution and the result is integrated over the volume to yield analytical weight loss equations for each shape. The result is applied to compare drying performance of apples on an equal weight-equal cross sectional area or an equal weight-equal thickness basis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02965.x
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  • 29
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    INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02876.x
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  • 30
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    SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The amounts of total and individual fatty acids present in tri-glycerides (TG), free fatty acids (FFA), diglycerides (DG), monoglycerides (MG) and polar lipids (PL) were determined at various stages of dry sausage ripening using a combination of thin layer and gas chromatography. Total FFA increased from 1 to 5% of total fatty acids and DG fatty acids from 0.5 to 4%, whereas TG fatty acids showed a corresponding decrease. The rate of liberation of FFA was in the order 18:2 〉 18:1 〉 18:0 〉 16:0 while MG and DG were enriched in 16:0. These results suggest specificity of lipolysis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02878.x
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  • 31
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    EFFECTS OF SOY CURD ON THE ACCEPTABILITY AND CHARACTERISTICS OF BEEF PATTIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy curd-beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the addition of flavoring to the curd before patty formation, increases in soy concentration became less detectable and the acceptability of the patties was drastically increased. Soy curd-beef patties made with 1100 psi curd and with color and flavor added were favorably accepted even at levels as high as 75% curd (w/w). The easy detectability of flavored soy in patties did not greatly change the high acceptability of the patties. The chemical composition, functional characteristics and physical properties of the soy-beef patties were also studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02877.x
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  • 32
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    STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: During ripening of dry sausage, disappearance of carbohydrates and production of lactate, volatile fatty acids, pyruvate and carbonyls was followed. When expressed as mmoles/100g of dry matter, carbohydrate disappearance (ca. 10 mmoles/100g dry matter) could be accounted for by production of lactate (ca. 17 mmoles) and acetate (ca. 2 mmoles) in two similar experiments. No differences were observed due to the presence of a starter culture in one experiment. In a third experiment, carbohydrate disappearance (ca. 16 mmoles) could only partly be accounted for by lactate (ca. 19 mmoles) and acetate (ca. 2 mmoles) production. Oxidative dissimilation of carbohydrates by micrococci during the early stages of ripening in the third experiment is offered as possible explanation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02879.x
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  • 33
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    CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Concentration changes for ammonia, total and individual free amino acids, total peptides, nucleotides, nucleosides and some individual amines were followed during ripening of dry sausage, with and without “starter culture.” A decrease was observed for peptides, nucleotides, glutamic acid, histidine, tyrosine and ornithine, an increase for all other compounds, being most intense for total free amino acids during the first days of ripening. The rate of free amino acid production exceeded the rate of ammonia production. The presence of a starter culture intensified free amino acid production and peptide disappearance. A tenfold increase in the concentrations of histamine, tyramine and putrescine was observed in the presence of a starter culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02880.x
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  • 34
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    BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The solid compound formed by treating L-lysine with linoleic acid has been examined by chemical stoichiometry, electrical conductivity, infrared and nuclear magnetic resonance spectroscopy. The compound has been shown to be a true equimolar salt. Evidence from nmr and ir spectroscopy shows that the diene system of the linoleic acid is not changed from that in the free fatty acid. Conductivity measurements show that the salt is a moderately strong electrolyte. Salts of other basic amino acids, ornithine and 2,4-diaminobutyric acid, with linoleic and oleic acids were also examined and showed similar evidence. Interpretation of the data and the significance of the findings to stability of amino acid salts of unsaturated fatty acids are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06393.x
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  • 35
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    QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRY (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— A technique for determining the relative quantities of oxymyoglobin, metmyoglobin and total pigment concentration at the surface of on intact meat sample was developed. A Beck-man DK-2 spectrophotometer with reflectance attachment was used and spectra were recorded on the RA scale. The sample port of the spectrophotometer was modified so that a uniform and high intensity light beam measuring 0.5 × 0.6 cm reached the surface being evaluated. A sample holder was constructed so that known proportions of oxygenated and oxidized meat could be exposed to the light beam. A family of curves representing varying known amounts of metmyoglobin and oxymyoglobin were obtained. The height of the peak at 632 nm (ΔRA632) was directly related to the amount of metmyoglobin at the surface of the meat sample. For 100% oxymyoglobin, ΔRA632 was at a minimum and equal to RA750. For 100% metmyoglobin, ΔRA632 was at a maximum and the height of the response depended upon the amount of total pigment present. A linear relation was obtained when ΔRA362 was plotted against percent metmyoglobin or against total pigment determined by the Hornsey (1956) method. The method requires making two readings of the meat samples at a single wave length. One reading of the sample followed by one reading of the same sample after oxidation with K3 Fe(CN)6 provides a quantitative evaluation of the metmyoglobin concentration and the total heme pigment concentration. The accuracy of the method may be improved by making multiple readings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06404.x
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  • 36
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    EPIMYSIAL CONNECTIVE TISSUE POLYSACCHARIDES OF BOVINE SEMIMEMBRANOSUS MUSCLE AND ALTERATIONS IN THEIR TYPE WITH AGE AND SEX DIFFERENCES (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: — Newborn veal, 11.5-month-old steers, 14.5-month-old heifers and 9 to 10.5-year-old cows were used to identify the polysaccharide types present in the epimysium and to determine the relationship between the amount of connective tissue polysaccharides and the amount of collagen in the epimysium. Trimmed muscle was used for tenderness evaluation by shear force. Average amounts of 332, 247, 230 and 202 mg dry polysaccharides per 100g dry, defatted epimysium were isolated from the veal, steer, heifer and cow groups, respectively. A negative correlation was obtained between age of animals and amount of isolated polysaccharides. Only 20% of the hexosamine in the dried defatted epimysium was extracted as soluble connective tissue polysaccharides. It is possible that some selective solubilization of certain polysaccharides occurred during extraction and, consequently, the extracted polysaccharides may not reflect the actual polysaccharide composition of the intact tissue. Considering this, it was found by using Dowex 1 x-2 chromatography that an average of 42% of the total uronic acids of the veal and heifer groups was eluted with 0.5M NaCl. 17 and 19% of the cow and steer uronic acids, respectively, were eluted with 0.5M NaCl. In the veal and heifer groups, 37 and 38% of the total uronic acids were eluted with 1.5M NaCl, whereas in the cow and steer groups the amount represented 71 and 70%. The percentages of uronic acids eluted with 2.0M NaCl were 20, 11, 19 and 12% in the veal, steer, heifer and cow groups, respectively. Dermatan sulfate was found to be the main polysaccharide eluted with 1.5M NaCl for the veal, heifers and cows. It also represented an important type in the steers, although other sulfate polysaccharides seemed to be present. Cellulose polyacetate electrophoresis confirmed that hyaluronic acid and dermatan sulfate were present in the epimysium. The ratio of hexosamine to insoluble collagen in the epimysium was positively associated with muscle tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04024.x
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  • 37
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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 
    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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00486.x
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  • 38
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00480.x
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  • 39
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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 
    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 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00482.x
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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 
    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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00606.x
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00608.x
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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 
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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: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00478.x
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00471.x
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  • 45
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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.
    Type of Medium: Electronic Resource
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  • 46
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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 
    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.1745-4565.1983.tb00467.x
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  • 47
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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.
    Type of Medium: Electronic Resource
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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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00460.x
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  • 50
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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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    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00452.x
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00451.x
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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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00453.x
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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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  • 54
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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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  • 55
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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.
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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 
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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 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.
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    MEETINGS (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.tb00434.x
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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.
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    CAMPYLOBACTERIOSIS: A FOODBORNE DISEASE (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
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00417.x
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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 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salmonella typhimurium 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.
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    EDITORIAL (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00409.x
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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 
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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 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.
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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 
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    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antimicrobial 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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    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 
    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 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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    EFFECT OF ADDED CYSTEINE AND LYSINE UPON LYSINOALANINE LEVELS IN VARIOUS ALKALINE TREATED FOOD PROTEINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The formation of lysinoalanine (LAL) in casein, zein, and wheat gluten was studied in relation to varied levels of alkali, added cysteine, and added lysine. Protein suspensions were heated in alkali, subjected to acid hydrolysis conditions, and then analyzed for LAL using high-pressure liquid chromatography. Cysteine generally decreased LAL formations while lysine decreased formation in casein and increased the LAL level in zein and gluten. In a separate experiment, samples of normal and high lysine corn varieties were heated in a calcium hydroxide solution. Low levels of LAL were formed (200–217 ppm) but there was no significant difference between the two varieties in the amount of LAL found. Lysine fortification of the normal corn did not increase LAL formation. The addition of cysteine to high lysine corn caused increased levels of LAL.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00406.x
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  • 66
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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 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The carcinogenicity of vicia, galanga, lathyrus and lycium, which are plants used as human food or in folk medicine, and of caffeic acid and prunasin, which are plant constituents, was examined in an inbred strain of ACI rats. Fresh plant materials were dried, milled and mixed with the rat basal diet in the ratio of 16% and 33% of the total. The plant constituents, caffeic acid and prunasin, were mixed with the basal diet in the ratio of 0.5% and 0.03%, respectively. These diets were administered to rats for periods ranging upward from 180 days. Carcinogenic activity was not observed with any of the plants or plant constituents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00397.x
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    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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    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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  • 69
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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 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foods, representative of Canadian eating habits as determined by a national nutritional survey were prepared for eating, categorized, and blended into eleven different groups or composites representing the dietary intake for each of five geographical regions. Portions were analyzed for pesticides, their derivatives and some industrial contaminants. Twenty-four different residues representing organochlorine, organophosphorus, sulfur, nitroaniline, phthalonitrile and carbamate compounds were detected. Compounds reported for the first time are chlordane, methidathion, phosalone, toxaphene, chlorthalonil, dichloran, quintozene, sulfur, chlorpropham and PCB. Data are presented to show residue levels in different food composites, on a regional and seasonal basis. The average daily dietary intake is compared to previous survey data and indicates a general reduction in levels of organochlorine pesticides. All residues detected were within the FAO/WHO proposed acceptable daily intakes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00392.x
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    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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  • 71
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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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  • 72
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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 
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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: 14 C-Sulfamethazine was administered to Yorkshire-Hampshire pigs and the amount of radioactivity present in liver, kidney, shoulder, rear leg, loin, fat and blood was determined in pigs sacrificed 0.125, 2, 5, 10, and 15 days after withdrawal of the drug. Rapid depletion of the drug was observed from all tissues. Liver was the site of the largest concentration of radioactivity, containing an average of 30.2 and 10.1 ppb sulfamethazine (assuming all radioactivity due to parent drug) after 10 and 15 days withdrawal, respectively. Thin-layer chromatography of liver, shoulder and kidney tissues revealed that the major portion of the radioactivity was due to metabolites.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00535.x
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    EFFECTS OF α-CHACONINE ON BRAIN BIOGENIC AMINES, ELECTROENCEPHALOGRAM, CARDIAC RATES AND RESPIRATORY RESPONSE IN RATS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 2 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of various doses of α-chaconine were examined in the central nervous system by electrophysiological tests and by determining levels of several neurotransmitters. Assays of acetylcholine, norepinephrine, dopamine, serotonin, and the serotonin metabolite, 5-hydroxyindoleacetic acid, failed to show significant trends following intraperitoneal injections of up to 20 mg/kg α-chaconine. Symptoms observed at relatively low doses (8 or 10 mg/kg) included sedation, respiratory impairment, and constriction of abdominal muscles. At the same dosage the electroencephalogram pattern showed a significant increase in the proportion of low-frequency activity. Tachycardia was observed at both low (10 mg/kg) and high doses (40 mg/kg), whereas intermediate doses (20 or 30 mg/kg) were associated with bradycardia. Unchanged acetylcholine levels after α-chaconine administration did not correlate with previous reports of brain cholinesterase inhibition produced by α-chaconine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00388.x
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    EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGY OF VACUUM-PACKED POULTRY (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: Treatment of vacuum-packed poultry pieces and muscle fillets with potassium sorbate decreased the rate of microbial development and increased shelf life when the substrates were stored at chill temperatures. Microbial growth on sorbate treated breast fillets was totally inhibited for up to 35 days at 2°C. The effect of sorbate was temperature dependent and completely negated by severe temperature abuse (storage at 12°C). Increased storage temperature also resulted in a greater proportion of gram-negative, facultatively anaerobic bacteria in the spoilage association. At each storage temperature where significant growth occurred, the effect of sorbate was to reduce the proportion of enteric organisms and increase the proportion of lactic acid bacteria in the spoilage association.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00487.x
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    SURVIVAL AND GROWTH OF FREEZE-STRESSED Campylobacter jejuni CELLS IN SELECTIVE MEDIA (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: Freezing and thawing of Campylobacter jejuni inflicted sublethal injury among survivors. About 95% or more of the survivors lost viability within 2 h of microaerobic incubation at 42°C in brucella broth containing a Campylobacter-selective antibiotic supplement of vancomycin, trimethoprim, polymyxin B, cephalothin and amphotericin. The remaining viable cells were able to multiply under these incubation conditions. The stressed cells were adversely affected by incubation at 42°C andpolymyxin B. A method consisting of incubating suspected samples microaerobically in brucella broth, supplemented with nutrients (succinate + cysteine) and antibiotics (vancomycin, trimethoprim, cephalothin and amphotericin) at 37°C for the initial 6 h and then adding polymyxin B and shifting the temperature to 42°C up to 24 h could improve detection of C. jejuni from frozen foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00481.x
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    ENTEROTOXIN BIOSYNTHESIS BY PROGENY OF REPAIRED HEAT-INJURED CELLS OF STAPHYLOCOCCUS AUREUS (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: By using a method which permitted the selection of repaired cells from a population of heat-injured and noninjured cells of Staphylococcus aureus 196E, we were able to determine that the progeny of repaired cells retained the ability to produce enterotoxin A (SEA). There were large variations in the amount of SEA produced by the progeny of individual colony forming units (CFU) before and after heating. The average amount of SEA produced by the progeny of noninjured and repaired staphylococci were similar and not significantly different.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00483.x
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    ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDS (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: Of 21 food flavoring compounds tested against 39–40 organisms, 10 were ineffective at 1,000 ppm or 10 mM either at pH 6 or 8 and by either surface plating or in broth. The 11 effective compounds were d- and l-carvone, diacetyl, ethyl vanillin, eugenol, maltol, menthol, phenylacetic acid, phenylacetal-dehyde, 2,3-pentanedione and vanillin; with diacetyl and eugenol being the most effective. All were more effective at pH 6 than at pH 8. With the exception of maltol and phenylacetic acid, each was generally more effective against fungi than bacteria with the lactic acid bacteria being the most resistant. At pH 5.5 and 5°C, diacetyl was inhibitory to Pseudomonas fluorescens and P. geniculata at 〈 10 ppm. The findings suggest that compounds used in acid foods, ostensibly as flavoring agents, may exert antimicrobial effects when considered in context with all parameters of growth.
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    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00609.x
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    CONTAMINATION AND DECONTAMINATION OF POULTRY CARCASS NECK TISSUE (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: Water absorption and changes in surface microtopography are major determinants of contamination of the underside of neck tissue. Salmonella cells adhere firmly to this tissue but cannot be effectively removed because of the major contribution of physical entrapment to the overall level of contamination. Heat and/or sorbate treatments can bring the bacteriological quality of neck tissue to that of the rest of the carcass but removal of this tissue is the most effective means of decontamination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00605.x
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    AN ASSESSMENT OF AFLATOXIN B1 IN THE ENVIRONMENT OF A RICE GROWING COMMUNITY AND ASSOCIATED CANCER RISK (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: A study to assess possible exposure to carcinogenic metabolites (aflatoxins) from a mold Aspergillus flavus has been conducted in a rice producing area of Brazoria County, Texas. One hundred samples of unmilled rice were analyzed by thin-layer chromatography (TLC) for the amount of aflatoxin produced by the mold during rice growth and storage. Two well water samples and two rice elevator dust samples were also checked for possible aflatoxin content. The cancer mortality rates (gastrointestinal and urinary tracts cancers) in the rice-growing and nonrice-growing areas of the same county were compared.No aflatoxin was detected by TLC methods in rice, rice dusts or water samples. When extracts of rice dusts were checked for mutagenesis by the Ames Salmonella assay as a supplement to the TLC analysis, the results suggested that these dusts might have contained mutagenic material. This observation notwithstanding, we found no evidence that the rice produced in the studied part of the Gulf Coast had a problem of aflatoxin contamination. Also, cancer mortality rates for two major organ systems were not found to differ for rice-producing and nonrice-producing areas of rural Brazoria County.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00607.x
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    INDIRECT ANTIMICROBIAL EFFECTS IN FOODS: PHOSPHATES (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: This review supplements the review by Hargreaves et al. (1972). Phosphate selection in the U.S. continues to be based upon achieving specific functional objectives other than microbial control. Current federal regulations limit the addition of phosphates to those levels which will achieve functionality. One notable exception is shelf stable pasteurized process cheese, cheese food, and cheese spreads. Adding relatively high levels of phosphates for emulsification coincidentally provides microbiological stability; however, the minimum levels for stability remain uncertain.It is becoming increasingly evident that phosphates, under certain conditions, have potential value for enhancing the microbial safety and stability of foods. Certain phosphates or mixtures of phosphates are clearly more effective than others. Through future research, it should be possible to further exploit the potential value of phosphates. This review offers direction for such research.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00476.x
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    EDITORIAL (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00468.x
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  • 82
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    RADIATION PRESERVATION OF FOODS: SUBSTERILIZING APPLICATIONS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), 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: Substerilization (or nonsterilization) food irradiation applications are a large, diverse and growing group that is typically classified according to dose levels or ranges, technical objectives, and to a lesser extent, according to commodity. Costing and pricing of service or contract radiation processing is determined ultimately by the singularly important variable, exposure time in the irradiator or the time needed to complete a run/load of product. This time is determined by two factors unique to radiation processing, the minimum required dose (energy absorption) and the bulk density of the product. Secondary influencing factors include the volume and regularity of processing of a given product, ease of pre- and post-irradiation handling, and special handling requirements such as refrigerated or frozen temperatures. Since gamma irradiator cell capacity is fixed according to both volume and weight, although low bulk density product can be processed to a given dose more rapidly than high, the latter can have the price advantage on a weight basis because of greater weight processed per cell loading. A carrier or cell loading of very low bulk density product is likely to be limited by the volume maximum whereas for very high bulk density material the weight maximum is more likely to be limiting. The ideal target bulk density and dimensions are those which permit loading to the volume and weight maximums, thus providing maximum efficiency of process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00470.x
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    TOXICOLOGICAL EVALUATION OF KARNAL BUNT WHEAT (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: Toxicological evaluation of Karnal bunt wheat was carried out in monkeys, feeding a diet containing 70% karnal bunt wheat, for 12 weeks. Blood was drawn once every two weeks. In addition to hematological parameters, total protein, albumin, alkaline phosphatase and transaminases were estimated in serum. The results of the study did not indicate any adverse effect in monkeys on consumption of up to 70% Karnal bunt affected wheat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00462.x
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    WILL CONSUMERS ACCEPT IRRADIATED FOODS? (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: Assays of consumer attitudes, qualitatively via a focus group and quantitatively through questionnaires, determined that freshness of produce, fish and poultry is important to consumers, but because of the availability of fresh foods and ready access to refrigeration, there is no real demand to extend the shelf-life of foods. Consumers initially respond negatively to the idea of irradiated food, but information about the process and long-term experimental feeding results, as well as straightforward labelling terminology (no euphemisms) will influence some consumers to purchase and try irradiated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00473.x
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  • 85
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    ALTERATION OF GLUCOSINOLATE CONTENT, PATTERN, AND MUTAGENICITY OF CABBAGE (BRASSICA OLERACEA) GROWN ON MUNICIPAL SEWAGE SLUDGE—AMENDED SOIL (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), 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: Cabbage (Brassica oleracea var. capitata) was grown on soil (control) or municipal sewage sludge-treated plots. The cabbage was freeze-dried and analyzed for glucosinolate content and pattern. Results showed that cabbage grown on sludge-amended soil contained only half the glucosinolate content of cabbage grown on the control plot. The pattern of individual glucosinolates present was also altered. The sludge-grown cabbage glucosinolate extract was shown to be mutagenic in the non-activated test system of S. typhimurium TA 100. Extracts of both sludge-grown and control cabbage were shown to enhance the mutagenicity on a dose-response basis of aflatoxin B1, benzo(a)pyrene, and captan.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00465.x
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  • 86
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    FATTY ACIDS FROM LARVAL SULCASCARIS SP. (NEMATODA) AS POSSIBLE INDICATORS OF INFECTION OF CALICO SCALLOPS (ARGOPECTEN GIBBUS) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), 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: Fatty acid profiles of larval nematodes (stage- 4 Sulcascaris sp.), of tissue from their intermediate host (calico scallops, Argopecten gibbus), and of the host capsule that surrounds the larvae were prepared in an attempt to identify infected scallops. Nematode tissue showed lower ratios of C14:O/C14:1, C16:0/C16:1 and C18:0/C18:1 than did scallop tissue. The nematodes contained relatively less C16:0 and more C18:2 than did scallops. Fatty acids shorter than C14:0 were found in small amounts in both organisms. Fatty acid profiles of capsules differed little from those of normal scallop tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00457.x
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  • 87
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    IMMUNODIFFUSION METHOD FOR DETECTION OF CLOSTRIDIUM BOTULINUM TYPES, A, B, E, AND F (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 5 (1983), 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: Factors affecting the immuno-gel diffusion method for detecting toxigenic (tox+) C. botulinum type A and nontoxigenic (tax-) C. sporogenes were studied. This procedure was extended to detect types B, E, and F using homologous and poly A-F antitoxins for proper tox- types. Increasing glucose levels from 0 to 3% in the growth medium caused larger and more intense precipitin zones around colonies of C. botulinum type A. Precipitin zones were detected in TPGYA that contained no glucose, but better zones occurred at 4% and thereafter up to 7% glucose at pH 7.6. The most favorable titers of C. botulinum antitoxins incorporated either in gel-diffusion agar (GDA) or in growth medium varied with the C. botulinum type. The method differentiates between C. botulinum types A, B, E, F and C. sporogenes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00459.x
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  • 88
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    EVALUATION OF POLY (HEXAMETHYLENE BIGUANIDE. HC1) AS A BIOCIDE IN THE FOOD INDUSTRY (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Poly (hexamethylene biguanide hydrochloride) (PHMB), an industrial disinfectant, was evaluated for potential use in the food industry following suggestions in the literature. A colorimetric test based on the reaction with nitro-prusside reagent was found suitable for the dosimetry of this compound. In a bacteriological medium, at a concentration of 20 μg/ml, PHMB was inhibitory to Escherichia coli, less effective against Staphylococcus aureus, and practically ineffective against Pseudomonas aeruginosa. The bactericidal activity of PHMB was impaired in the presence of milk but little affected upon the addition of blood. Finally, in a toxicological test in vitro, PHMB was found to be toxic toward Chinese hamster cells, at doses similar to those required for antibacterial activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00444.x
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  • 89
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    YERSINIA ENTEROCOLITICA AND YESINIA ENTEROCOLITICA-LIKE SPECIES: THEIR PATHOGENICITY AND SIGNIFICANCE IN FOODS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    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.tb00447.x
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  • 90
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    COMPARISON OF TWO ANALYTICAL METHODS FOR THE DETERMINATION OF DIMETHYLNITROSAMINE IN BEER AND ALE, AND SOME RECENT RESULTS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The results obtained by a rapid Celite column extraction method for the determination of dimethylnitrosamine (DMN) in beer and ale were compared with those obtained by a more elaborate vacuum distillation method. The end determination in both cases was done by gas-liquid chromatography using a thermal energy analyzer (TEA) detector. The two sets of results for 28 samples of beers from various countries were highly comparable. Recent survey results for both Canadian and imported beer and ales suggest a significant decrease in the levels of DMN in these beverages from that observed 2–3 years earlier. This decrease is probably due to the improvements in the malt drying techniques instituted in Canada as well as in other countries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00448.x
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  • 91
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    TRANSLOCATION OF LEAD AND CADMIUM FROM FEED TO EDIBLE TISSUES OF SWINE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    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 separate experiments, growing and/or finishing swine were fed a control diet and diets supplemented with various low levels of lead and cadmium, for periods up to 24 weeks. The levels of lead in different treatment groups were 2 (control), 6 and 21 parts per million (ppm), whereas those for cadmium were 0.2 (control), 2.4 and 10.1 ppm, respectively. Lead did not accumulate in skeletal muscles, but a dose-related increase was observed in bone, liver and kidney. In the case of cadmium, no increase was seen in skeletal muscles, bone or brain; the accumulation occurred primarily in kidney and liver. After cessation of lead supplementation the concentration of this metal declined in liver and kidney tissues. On the other hand, cadmium levels did not show any appreciable decline in kidney or liver during 12 weeks after an initial 12 weeks treatment. Lead and cadmium did not accumulate in edible muscles of swine, but the high concentrations of these metals that were recorded in liver and kidney would render these organs unfit for food purposes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00439.x
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  • 92
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    INHERENT SAFETY OF CHEESE AND MEAT FERMENTATIONS: A REVIEW OF SOME TOXICOLOGICAL CONSIDERATIONS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    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.tb00437.x
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  • 93
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    A NEW PRESERVATIVE SYSTEM FOR FOOD (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00430.x
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  • 94
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    ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aerobic plate counts on Plate Count Agar at 25°C were used to determine the time required to reach a microbial spoilage level of 1.0 × 107 C.F.U./g, for mechanically deboned chicken meat, minced fish and chicken sausage stored at 2°C. The storage times were 5, 8 and 9 days, respectively. Addition of citric acid (0.2%), ascorbic acid (0.2%) or lauricidin (250 ppm) alone extended the shelf-life by 0–2 days. The combination of lauricidin and citric acid or lauricidin and ascorbic acid extended the time required to reach a microbial spoilage level for mechanically deboned chicken meat by as much as 7 days, minced fish by as much 4 days and chicken sausage by 8 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00442.x
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  • 95
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    THE SURVIVAL OF MARINE VIBRIOS IN MERCENARIA MERCENARIA, THE HARDSHELL CLAM (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A depuration chamber was used to study the persistence of marine vibrios in the hardshell clam, Mercenaria mercenaria. Specimens of M. mercenaria were incubated for two h in artificial seawater containing 103 cells/ml each of the following bacterial species; Vibrio parahaemolyticus, Vibrio harveyi and Escherichia coli, and then transferred to the depuration chamber (a tank through which U. V.-sterilized artificial seawater was continually flowing). Numbers of the three bacterial species in tissues of M. mercenaira removed from the chamber at various times were determined by differential plating techniques. The number of each species ranged from 102 to 103 colony-forming units/gram tissues immediately after transfer to the depuration chamber. After 24 h at 25°C the number of E coli cells detected had decreased over 100-fold. Generally, V. parahaemolyticus and V. harveyi were found in increased abundance after 24 h. The abundance of V. parahaemolyticus and V. harveyi in clams that had been incubated in the depuration chamber for 72 h at 25°C was approximately 10% of the abundance of these species immediately after transfer to the chamber. Similar results were obtained when the incubation temperature was 8 or 15°C and when initial cell concentrations were altered. Thus, V. harveyi and the potential human pathogen, V. parahaemolyticus which are both of marine origin were not removed from M. mercenaria at a rate comparable to the rate at which M. mercenaria depurated cells of E. coli.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00436.x
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  • 96
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    FOOD PRESERVATION WITH NONTRADITIONAL ANTIMICROBIAL AGENTS (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00432.x
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  • 97
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    THE RESULTS AND EVALUATION OF A LIMITED SURVEY FOR ETHYLENEBISDITHIOCARBAMATE AND ETHYLENETHIOUREA RESIDUES IN CORRELATED RAW AND CANNED SPINACH AND TOMATO SAMPLES (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 4 (1982), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Results are presented for a limited survey performed in 1978 for residues of ethylenebisdithiocarbamate (EBDC) fungicides and ethylenethiourea (ETU) in raw and canned spinach and tomato samples (12 samples each of the raw and 12 each of the canned commodities). Correlated samples of each commodity were obtained by batch sampling the canned commodity and the corresponding raw commodity. Most of the tomato sample analyses were negative for EBDC and ETU. However, the 12 raw, unwashed spinach samples contained relatively high levels of EBDC residues (5.2 — 80 ppm calculated as zineb) and 0.12 — 2.3 ppm ETU; the ETU residue levels were somewhat proportional to the EBDC residue levels. It appears that washing the spinach before canning removes the EBDC residues, but not the ETU residues. Cooking the raw spinach samples in the laboratory to yield “cooked” or “total” ETU was found to be useful for identification and semiquantitative confirmation of EBDC residues. There was considerable variation between replicate ETU determinations for each spinach sample.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1982.tb00433.x
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  • 98
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    THE INFLUENCE OF NUTRITIONAL FACTORS ON SYNTHESIS OF SALMONELLA TOXIN (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 nutritional requirements for the synthesis of a cholera toxin-like toxin from Salmonella enteritidis serotype braenderup were examined. Toxin levels of both culture filtrates and sonicates were determined by the modified Chinese hamster ovary (CHO) floating cell assay. With few exceptions, most amino acids which contained charged polar R groups were stimulatory for Salmonella toxin synthesis. Glycerol enhanced toxin production to the largest extent; however, glucose was a poor carbon source suggesting that Salmonella toxin elaboration may be subject to catabolite repression. Biotin and Mn++ were shown to increase the synthesis as well as release of this toxin. An ideal defined medium, supplemented with all the nutritional factors shown to stimulate toxin synthesis, was formulated. The amount of Salmonella toxin produced in this supplemented medium was about 82% of the total toxin elaborated when cultured in Casamino acids plus yeast extract.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00425.x
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  • 99
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    SELECTIVE USE OF MICROBIOLOGICAL PROCEDURES FOR IDENTIFICATION OF ETIOLOGIC AGENTS OF DIARRHEAL ILLNESS (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.tb00418.x
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  • 100
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    DETERMINATION OF THE EFFECTIVENESS OF NOVOBIOCIN ADDED TO TWO AGAR PLATING MEDIA FOR THE ISOLATION OF SALMONELLA FROM FRESH MEAT PRODUCTS (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: Five plating media, Hektoen enteric (HE) and xylose lysine deoxycholate (XLD) agars with and without 80 and 5 μg/ml of novobiocin (N), respectively, and brilliant greeen sulfadiazine (BGS) agar with 80 μg/ml of the antimicrobial agent, were analyzed for the recovery of salmonellae from various fresh beef, pork, and poultry meat products. Of the total Samonella positive samples, 50.0% and 82.5% were found on XLD and XLD-N agars, respectively, 75.0% and 85.0% on HE and HE-N agars, respectively and 65.0% on BGS agar. HE-N and BGS media isolated three times more false positives than did XLD-N agar, while XLD and HE agars gave the highest numbers of false positives. The major H2S producing false positive on XLD and HE agars was Proteus mirabilis. With the addition of N, P. mirabilis was eliminated, and the major H2S producing false positive was almost exclusively Citrobacter freundii. The false positives on BGS agar were predominately distributed among C. freundii, Enterobacter sp., and Klebsiella sp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1981.tb00420.x
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