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  • Articles  (37,387)
  • 1980-1984  (37,387)
  • Process Engineering, Biotechnology, Nutrition Technology  (37,387)
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  • Articles  (37,387)
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  • 1
    Electronic Resource
    Electronic Resource
    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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  • 2
    Electronic Resource
    Electronic Resource
    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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  • 3
    Electronic Resource
    Electronic Resource
    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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  • 4
    Electronic Resource
    Electronic Resource
    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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  • 5
    Electronic Resource
    Electronic Resource
    PRODUCTION AND CHARACTERIZATION OF ANTIBODY AGAINST STERIGMATOCYSTIN (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: 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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  • 6
    Electronic Resource
    Electronic Resource
    NEUTRALIZATION OF ANTIMICROBIAL PROPERTIES OF LAURICIDIN BY TWEENS (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: 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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  • 7
    Electronic Resource
    Electronic Resource
    ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 6 (1984), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute-water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00478.x
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  • 8
    Electronic Resource
    Electronic Resource
    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 
    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 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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  • 9
    Electronic Resource
    Electronic Resource
    AFLATOXIN PRODUCTION ON TWO MUSHROOM SUBSTRATES (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: 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
    URL: http://dx.doi.org/10.1111/j.1745-4565.1983.tb00463.x
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  • 10
    Electronic Resource
    Electronic Resource
    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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