bluuebunny/crossref_metadata_2025 huggingface dataset:
BOTULOGENIC PROPERTIES OF VEGETABLES WITH SPECIAL REFERENCE TO THE MOLECULAR SIZE OF THE TOXIN IN THEM
Authors: SUGII SHUNJII , SAKAGUCHI GENJI
Published: April 2007

The molecular sizes of Clostridium botulinum type A, B, E, and F toxins produced in string beans, mushrooms, tuna fish and pork were determined to provide an explanation for the high botulogenic properties of vegetables. Type A and B organisms produced the orally more toxic 16S and 19S molecular‐sized toxins in vegetables, whereas they produced the orally less toxic 12S and only rarely some 16S toxin in tuna fish and pork. Type E and F organisms produced only 12S toxin in any food or culture medium, but addition of glucose seemed essential for appreciable toxin production. It appeared that the molecular sizes of type A and B toxins transform depending upon the content of iron and manganese salts in foods.
A SIMPLE SOLID‐PHASE RADIOIMMUNOASSAY FOR AFLATOXIN B1
Authors: SUN PIERA S. , CHU F. S.
Published: April 2007

A solid‐phase radioimmunoassay (RIA) for aflatoxin B1 (afla B1) was developed. This method involved the incubation of afla B1, both labelled and unlabelled, with immunoglobulin (IgG)‐sepharose gel which was prepared by conjugation of the IgG highly specific to afla B1 with CNBr‐activated sepharose gel, followed by a filtration step. The binding capacity was determined by counting the radioactivity in the filtrate. Studies with different afla B1 analogues revealed that the IgG‐gel bound most effectively with B1. Binding of afla B2, G1, G2, and aflatoxicol to the IgG‐gel was less effective in comparison with the IgG before coupling. Between 0.5–5.0 ng per assay, the displacement of radioactivity from the gel was directly proportional to the amount of afla B1 present. Using a simple extraction procedure without clean‐up step, the recovery yields for afla B1 in the contaminated corn or wheat at levels of 5 ppb or above were above 60%.
LACK OF CORRELATION BETWEEN TISSUE NECROSIS AND PHYTOALEXIN ACCUMULATION IN TUBERS OF POTATO CULTIVARS
Authors: ÉRSEK T. , KIRÁLY Z. , DOBROVOLSZKY A.
Published: April 2007

Tuber disks of five potato cultivars, each compatible to the fungus race used, were treated with cell‐free homogenate or lipophilic material obtained from the mycelial mat of Phytophthora infestans. On the effect of treatments, the various cultivars reacted in different manners as regards tissue necrotization and accumulation of phytoalexins rishitin, lubimin and phytuberin. No correlation was found between the extent of tissue necrosis and the level of phytoalexins. Each potato cultivar had a capacity for producing sesquiterpene phytoalexins even if the visible hypersensitive response (tissue necrosis) did not occur. It was concluded that there are compounds of pathogenic origin that induce phytoalexin accumulation as well as necrotization in plant tissues. The expression of necrotization mainly depends on different sensitivity of potato cultivars to treatments. The rate of phytoalexin accumulation would represent a potential for general resistance.
RELEASE OF ENTEROTOXIN A AND THERMONUCLEASE FROM GROWING AND NON‐GROWING CELLS OF STAPHYLOCOCCUS AUREUS
Authors: NISKANEN AIMO
Published: April 2007

Enterotoxin A and thermonuclease were produced by Staphylococcus aureus cell populations in all growth phases. Synthesis of entero‐toxin was more rapid than that of thermonuclease early in the exponential phase, whereas later in the exponential phase the thermonuclease synthesis was more rapid than that of enterotoxin. The optimum temperature for enterotoxin production was 42°C, while that for thermonuclease production was in the range 27–33°C. Small amounts of enterotoxin and thermonuclease were released at temperatures up to 45°C.

During heat treatment of staphylococcal cells, enterotoxin production was not observed at temperatures in excess of those permitting growth, although small amounts of thermonuclease were produced. Intracellular enterotoxin was not detected after disintegration of cells under pressure at –30°C. Enterotoxin at detectable concentration, was not bound to the cell membranes. All the results obtained indicate that the synthesis of enterotoxin by S. aureus is intimately associated with cell growth.
ASPARTAME EFFECTS ON TETRAHYMENA PYRIFORMIS1
Authors: SURAK J. G. , ROBERTSON K. A.
Published: April 2007

The effect of aspartame (1‐aspartyl‐1‐phenylalanine, methyl ester) was studied using the protozoan, Tetrahymena pyriformis. Aspartame at levels up to 2500 ppm in a protease peptone —‐ yeast extract medium neither changed the growth rate nor rate of synthesis of DNA, RNA, protein, lipids or glycogen. Cells exposed to as much as 2500 ppm aspartame had a normal morphology. The dipeptide was adsorbed at a level of 0.0353 mg/105 cells when (14C) aspartame was added at 2000 ppm to early log cultures and allowed to incubate for 45 min.
CHANGES IN LEAD CONCENTRATION OF FOODS STORED IN THEIR OPENED CANS
Authors: CAPAR STEPHEN G.
Published: April 2007

A study was made of the effect on the concentration of lead in canned fruits and juices when these food products are stored in their original containers after opening. Samples stored in a refrigerator were analyzed for lead upon initial opening, 2 days after opening, and 5 days after opening. Products in nonlacquered cans showed significant increases in lead concentration with time. The increase of lead in the food product could have an effect on estimates of average dietary intakes of lead if this practice is found to be widespread.
INTERFERENCE BY ASCORBIC ACID IN THE DETERMINATION OF NITRITE BY THE SEPARATE COLOR REAGENT ADDITION TECHNIQUE
Authors: SEN N. P. , McPHERSON M.
Published: April 2007

A study was carried out to determine if the presence of ascorbic acid interferes with the colorimetric determination of nitrite by the technique of separate addition of color reagents. It was shown that ascorbate can destroy some of the nitrite during pre‐incubation with sulfanilamide, one of the color reagents used to form the diazo compound. An alternative method of analysis is suggested in which ascorbic acid, in the concentration range normally found in foods and cured meat products, does not interfere.
EFFECTS OF α‐CHACONINE ON BRAIN BIOGENIC AMINES, ELECTROENCEPHALOGRAM, CARDIAC RATES AND RESPIRATORY RESPONSE IN RATS
Authors: ALDOUS CHARLES N. , SHARMA R. P. , SALUNKHE D. K.
Published: April 2007

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.
INCIDENCE OF MYCOTOXIC MOLDS IN DOMESTIC AND IMPORTED CHEESES12
Authors: BULLERMAN L. B.
Published: April 2007

Domestic and imported cheeses were studied to determine the incidence of mycotoxin producing molds. The total incidence of molds in visibly non‐moldy cheese was very low. Isolation of molds from plate counts, and directly from samples, showed that the major portion of the flora was made up of Penicillium species; 86% in domestic cheeses and 80% in imported cheeses. Many of the Penicillium isolates were capable of growing at low storage temperatures. Mold counts done at 5°C, and prolonged storage of cheese samples at 5°C indicated a potential for considerable mold growth on cheese during refrigerated storage. While the overall incidence of known mycotoxin producing molds was low, a number of potentialy toxic species were found, including P. cyclopium, P. viridicatum, A. flavus and A. ochraceus. These species accounted for 4.4% of all the isolates from domestic cheeses and 4.0% from imported cheeses. Screening of all mold isolates for production of several known mycotoxins showed that a number of isolates (14.1% of all molds in domestic cheeses and 11.5% in imported cheeses) were capable of producing certain mycotoxins including patulin, penicillic acid, ochratoxin A, citrinin and aflatoxins.
INHIBITION OF AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS IN A MODEL SAUSAGE SYSTEM
Authors: SMITH JAMES L. , PALUMBO SAMUEL A.
Published: April 2007

Sodium nitrite, potassium sorbate, and glycerol monolaurate all inhibited anaerobic growth of Staphylococcus aureus more than its aerobic growth in an agar‐meat model sausage system, and all were more inhibitory when lactic acid was added. Whereas anaerobic growth of S. aureus was inhibited by concentrations of 100, 2500, and 2500 ppm, respectively, of nitrite, potassium sorbate, and glycerol monolaurate, corresponding concentrations of 150, 5000, and 5000 ppm were required to inhibit aerobic growth ((20 meq lactic acid added).

Sorbic acid, a 3:1 mixture of sorbic acid and glycerol monolaurate by weight, and butylated hydroxyanisole (BHA), however, did not show differential inhibitory effects toward aerobic and anaerobic growth of S. aureus and also were more effective inhibitors with addition of lactic acid. Sorbic acid suppressed staphylococcal growth in the model sausage system at 500 ppm, the mixture of sorbic acid and glycerol monolaurate at 750 ppm, and BHA at 10,000 ppm (20 meq lactic acid added).
STREPTOCOCCUS FAECALIS AND STREPTOCOCCUS FAECIUM IN FROZEN VEGETABLES. INCIDENCE AND SURVIVAL AFTER TREATMENTS COMMONLY USED AT THE VEGETABLE FREEZING PLANTS
Authors: SADOVSKI A. Y. , FARBER AYALA
Published: April 2007

S. faecium predominated in fresh vegetables which were not irrigated with sewage treatment plant water. Vegetables which were irrigated with waste water from a sewage treatment plant contained equal numbers of the two species.

S. faecium survived the effect of chlorination better than S. faecalis. The tendency for chain aggregate formation was more prominent in S. faecalis especially during exponential growth. This affected the recoveries after freezing but not after the chlorination treatment. With exponential cultures which were treated for aggregate dispersal and with stationary cultures, S. faecium survived the effect of freezing better. This indicates a higher resistance of this organism and that the vegetable treatments in the freezing plant may result in a relative enrichment in S. faecium. Thus, enterococcal count in frozen vegetables is comprised to a large extent of this group, a fact which reduces the significance of the enterococci as a sanitary indicator.

A specific S. faecalis count may be a better indicator of the sanitary quality of frozen vegetables and may be performed with KF agar supplemented with 0.04% K2 Te03.
EFFECT ON SEMLIKI FOREST VIRUS AND COXSACKIEVIRUS B4 OF LIPIDS COMMON TO HUMAN MILK
Authors: WELSH JIM K. , ARSENAKIS MINAS , MAY JOHN T.
Published: April 2007

A lipid‐enveloped virus (Semliki Forest virus: SFV) and a nonenveloped virus (coxsackievirus B4) were treated with neutral lipids known to be present in human milk or able to be generated by lipase activity in human milk. Triglycerides and diglycerides were inactive compared to monoglycerides and free fatty acids which were active against SFV (90% inactivation) at concentrations as low as 0.7 μM. Of the compounds tested monolinolein was the most active against SFV. None of the lipids tested were active against coxsackievirus B4. A synthetic milk (Almiron‐M2), high in unsaturated triglycerides, was inactive against either virus.
DETERMINATION OF THE EFFECTIVENESS OF NOVOBIOCIN ADDED TO TWO AGAR PLATING MEDIA FOR THE ISOLATION OF SALMONELLA FROM FRESH MEAT PRODUCTS
Authors: KOMATSU KEN K. , RESTAINO L.
Published: April 2007

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.
THE INFLUENCE OF NUTRITIONAL FACTORS ON SYNTHESIS OF SALMONELLA TOXIN
Authors: KOO FELIX C. W. , PETERSON JOHNNY W.
Published: April 2007

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.
IN VITRO EFFECTS OF MONOLAURIN COMPOUNDS ON ENVELOPED RNA AND DNA VIRUSES1
Authors: HIERHOLZER JOHN C. , KABARA JON J.
Published: April 2007

Monolaurin alone and monolaurin with tert‐butylhydroxyanisole (BHA), methylparaben, or sorbic acid were tested for in vitro virucidal activity against 14 human RNA and DNA enveloped viruses in cell culture. At concentrations of 1% additive in the reaction mixture for 1 h at 23°C, all viruses were reduced in infectivity by >99.9%. Monolaurin with BHA was the most effective virucidal agent in that it removed all measurable infectivity from all of the viruses tested. The compounds acted similarly on all the viruses and reduced infectivity by disintegrating the virus envelope.
THE RESULTS AND EVALUATION OF A LIMITED SURVEY FOR ETHYLENEBISDITHIOCARBAMATE AND ETHYLENETHIOUREA RESIDUES IN CORRELATED RAW AND CANNED SPINACH AND TOMATO SAMPLES
Authors: TROTTER WILLIAM J. , PARDUE JOHN
Published: April 2007

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.
INFLUENCE OF pH ON FREEZE‐THAW LETHALITY IN STAPHYLOCOCCUS AUREUS
Authors: DEMCHICK PAUL H. , PALUMBO SAMUEL A. , SMITH JAMES L.
Published: April 2007

The influence of pH on the susceptibility of Staphylococcus aureus 196E to repeated freeze‐thaw stress was studied in 0.2 Macetate buffer (pH 3.0–7.8) and ground beef (adjusted to pH 4.2–6.3). In acetate buffer in the pH range of 4.4–7.0, repeated freeze‐thaw stress did not decrease the viability of the cells; at pH values below 4.1 and above 7.5, decrease in the viable cells was exponential with the number of freeze‐thaw cycles. In meat, S. aureus was not killed at pH values 4.3–6.3; however, at pH 4.2, death resulted from the repeated stress. Repeated freeze‐thaw cycling of foods should have little effect on the viability of S. aureus within the pH values of most foods implicated in S. aureus food poisoning.
REMOVAL OF AFLATOXIN B1 TOXICITY BUT NOT MUTAGENICITY BY 1 MEGARAD GAMMA RADIATION OF PEANUT MEAL
Authors: TEMCHAROEN PUNYA , THILLY WILLIAM G.
Published: April 2007

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.
LEVELS OF LEAD, CADMIUM, AND ZINC IN SELECTED CANNED FOODS (1980/1981)
Authors: BOYER KENNETH W. , JOHNSON ROGER D.
Published: April 2007

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.
DETERMINATION OF PARAFFIN WAX AND MINERAL OIL ON FRESH FRUITS AND VEGETABLES BY HIGH TEMPERATURE GAS CHROMATOGRAPHY
Authors: LAWRENCE JAMES F. , IYENGAR JAGANNATH R.
Published: April 2007

Paraffin wax and mineral oil coatings were determined on a large number of domestic and imported fruits and vegetables by high‐temperature gas chromatography employing a Dexil 300 liquid phase with temperature programming up to 400°C. The surface coatings were removed from the foods by repeated dipping in chloroform. The chloroform extracts were concentrated and analyzed directly by gas chromatography. Identification of the waxes was made by comparison to known paraffin or mineral oil standards. Paraffin wax or mineral oil were found on squash, turnip, cucumber, sweet potatoes, egg plant, and most citrus fruits.
ELECTRON MICROSCOPY OF HEAT‐INJURED AND REPAIRED STAPHYLOCOCCUS AUREUS
Authors: JONES SUSAN B. , PALUMBO SAMUEL A. , SMITH JAMES L.
Published: April 2007

Changes in the ultrastructure of Staphylococcus aureus 196E during heating at 50°C in 0.1 M phosphate buffer, and during repair in nutrient medium were studied using transmission electron microscopy. Injury was assessed by differential plating on tryptic soy agar (TSA) + 1% pyruvate and on TSA + 7% NaCl. Injury was > 99% in the first 15 min. Mild aldehyde fixation or osmium tetroxide fixation gave good cellular preservation. The observation of ribosome‐free areas in all heated cells at all times (≥15 min) of injury is consistent with published reports that rRNA destruction is a primary locus of injury in heated bacteria. Cells heated 45 min or longer, as well as cells starved 1–2 h in buffer at 35°C, generated a variety of internal membranes, typically near the DNA region. At 90 and 120 min, extreme alterations of structure were apparent indicators of cell death. Cells heated 90 and 120 min had virtually no ribosomes, exaggerated internal membranes, and surface blebs. During repair of cells injured 30 min, the population assumed normal appearance in 4 h, although some cells clearly were incapable of repair. After 6 h, the number of cells undergoing division increased. The reappearance of normal ultrastructure paralleled regaining of salt tolerance in the culture.
AN HISTORICAL REVIEW OF FOOD IRRADIATION1
Authors: JOSEPHSON EDWARD SAMUEL
Published: April 2007

Food irradiation has gone through a long, but exciting period, from its conception at the end of the 19th century and a 50‐year gestation period which ended with its birth following the violent and awesome beginning of the atomic age in the last days of World War II. It witnessed rapid growth during childhood and adolescence, a period where outstanding advances were made in the technology of food irradiation with the development of products meeting organoleptic, nutritional and sanitary standards equal to or exceeding those for foods processed by the established methods. Food irradiation now, with legal approval imminent, is at the threshold of entering adulthood with the realization of commercial application.
SIGNIFICANCE OF STAPHYLOCOAGULASE IN FOOD MICROBIOLOGY: A REVIEW
Authors: OCASIO WILFREDO , FUNG DANIEL Y. C.
Published: April 2007

Staphylocoagulase is an important enzyme for the identification of Staphylococcus aureus. It is also commonly related to pathogenicity of the organism. This review discusses the history of staphylocoagulase, its importance in the identification of staphylococci, its relationship with other important enzymes of staphylococci, and its role in food microbiology and food safety. Chemical properties, synthesis, mechanism of enzymatic activities, factors influencing detection, methods of detection, possible occurrence of the enzyme in foods, and its heat stability are also reviewed.
AFLATOXIN LIKE FLUORESCENT SUBSTANCES IN SPICES
Authors: MADHYASTHA M. S. , BHAT RAMESH V.
Published: April 2007

To minimize the risk of misidentifying some blue fluorescent substances inherent in spices as aflatoxin during analysis, several confirmatory chemical tests and developing solvent systems were evaluated. Chemical confirmation with 20% HCl, 20% H2SO4 and TFA and TLC development in chloroform + acetone (95:5 v/v) followed by anhydrous diethyl ether (multiple development) were useful to obviate the interfering fluorescent substances.
THE EFFECT OF LYSOZYME ON THE APPARENT HEAT RESISTANCE OF NONPROTEOLYTIC TYPE B CLOSTRIDIUM BOTULINUM
Authors: SCOTT VIRGINIA N. , BERNARD DANE T.
Published: April 2007

Lysozyme has been shown to increase the recovery of heated spores of type E Clostridium botulinum, thereby increasing the measured heat resistance. This study evaluated the effect of lysozyme on the apparent heat resistance of spores of nonproteolytic type B strains of C. botulinum, which had heat resistances up to 30 times greater than type E strains. Adding lysozyme to the recovery medium increased the apparent heat resistance 16 to 160 times that of values previously established. This increase was comparable to that obtained with type E strain Saratoga (73 times). Lysozyme had no effect on the recovery of heated spores of a proteolytic B strain.
AUTORADIOGRAPHIC DISPOSITION OF 14C‐CAFFEINE IN MALE, FEMALE, AND PREGNANT MICE
Authors: LACHANCE MICHAEL P. , MARLOWE CAROLYN , WADDELL WILLIAM J.
Published: April 2007

The autoradiographic disposition of 14C‐caffeine in 13.5‐day pregnant mice was compared to that present in virgin females and males. C57B1/6J mice each received [8‐14C] caffeine ip at a dose of 18.5 mg/kg. At 0.33, 3, and 24 h after treatment, the mice were anesthetized with ether and frozen by immersion in dry ice/hexane. The mice were processed for whole‐body autoradiography by the Ullberg technique; this procedure does not allow thawing or contact with solvents. The early sacrifice periods, 0.33 and 3 h, revealed no significant differences among the three groups. Heavy sites of localization noted included the lacrimal glands, retinal and hair‐follicle melanocytes, olfactory epithelium, bile and urine. Even after 24 h, no major differences in heavy sites of retention were visible. The major sites of localization noted included the olfactory epithelium, centrilobular region of the liver, bronchi, trachea, bile, and urine. In the fetal compartment, there was a moderate level of retention observed in the yolk sac and fetal eye.
POLYCYCLIC AROMATIC HYDROCARBONS IN BARBECUE BRIQUETS
Authors: KUSHWAHA S. C. , CLARKSON S. G. , MEHKERI K. A.
Published: April 2007

Nine different brands of barbecue briquets currently available in the Canadian consumer market were examined for the presence of polycyclic aromatic hydrocarbons (PAH). The total concentrations of PAH ranged between 2.5 to 13.0 μg per gram of briquet sample. Some 30 to 55 individual PAH components were identified by gas chromatography ‐ mass spectrometry. Coal briquets and wood charcoal briquets contained polycyclic aromatic hydrocarbons, while lava stones and pressed saw‐dust briquets did not show their presence.
RESEARCH NOTE: MYCOTOXINS IN FENNEL SEED
Authors: MISRA NISHA , BATRA SANGITA
Published: April 2007

Ten samples of fennel seed from fields in India were examined for the presence ofaflatoxins B1, B2, G1 and G2. Five of the samples were fluorescent or became fluorescent during a 12 month storage period. Only aflatoxins B1, B2 and G1 were identified. One nonfluorescent sample contained detectable aflatoxin B1 after 12 months of storage.
LIQUID PREINCUBATION MUTAGENICITY TEST FOR FOODS
Authors: AESCHBACHER H.U. , WOLLEB U. , PORCHET L.
Published: April 2007

A bacterial mutagenicity test is described for the evaluation of unextracted food products containing otherwise high levels of interfering histidine. The system involves the use of Ames tester strains preincubated with food samples followed by centrifugal separation and washing of cells prior to plating in the complete absence of L‐histidine to determine his+ revertants.
LEAD CONTENT OF FOODS STORED IN CANS AFTER OPENING
Authors: CAPAR STEPHEN G. , LOGES MICHAEL
Published: April 2007

A study was conducted of the effect on the concentration of lead in canned foods when they are stored in their lead‐soldered cans after opening. Lead concentrations were periodically monitored during 5 days or 14 days after can opening. Fruit juices had the greatest increases in lead concentration during storage. Low‐acid foods did not exhibit a significant increase in lead concentration. Recommendations against storing acidic foods and juices in their opened cans are supported by the results of the study.
SALMONELLA CONTAMINATION OF EQUIPMENT AND BEEF CARCASSES IN THE BERLIN (WEST) SLAUGHTERHOUSE EVALUATED BY VARIOUS ENRICHMENT PROCEDURES
Authors: STOLLE F. A.
Published: April 2007

The spread of salmonellae in the abattoir environment during the slaughtering of cattle in the Berlin (West) slaughterhouse was investigated. A total of 99 (3. 66%) out of 2704 swab samples were positive. Cutting off the hooves and preskinning gave the highest recovery of salmonellae. Less recoveries were obtained after opening the abdominal cavity. Removal of head, loosening the skin of head, removing the hide and splitting the breastbone and the carcass did not result in the isolation of the organism. Salmonella anatum was the most common isolate. The same serotypes were isolated from both carcasses and equipment. A comparison between Tetrathionate‐enrichment (TTE) and Cystine‐Seleniteenrichment (CSE) was made with 2 different pre‐enrichment periods (6h and 24 h); this was done with swab samples from red meat carcasses and slaughterhouse equipment. Overall, TTE had a higher isolation rate at 24 h preenrichment. The variation between enrichment media may be partly attributable to the multiple swab sampling technique used in the study.
MUTAGENIC ACTIVITY IN HEAT‐PROCESSED FOODS AS DETERMINED BY THE AMES SALMONELLA/MUTAGENICITY ASSAY
Authors: GREEN NANCY R. , FUGUA DEBRA L.
Published: April 2007

Different concentrations of six commercially available heat‐processed foods were screened for mutagenic activity using the Ames Salmonella mutagenicity assay. Bacterial strain TA 98 which detects frame shift mutations was used with S‐9 mix prepared from livers of Aroclor 1254 induced rats for metabolic activation. Cornflake cereal, branflake cereal, and a breakfast replacement product were not mutagenic at 90 g concentrations or less. At concentrations of 20 g or above, liquid smoke was toxic to the bacteria. At lower concentrations of 1 and 5 g the bacterial colony survival rate was low, therefore no conclusions were made regarding its mutagenic behavior. A canned brown gravy was not mutagenic at concentrations of 75 g or less. A canned au jus gravy displayed moderately high levels of mutagenic activity of 100 g concentrations or less. The contribution of manufacturers’processing techniques to the formation of chemical mutagens in foods is discussed.
POTENTIAL SOURCES OF AEROMONAS HYDROPHILA
Authors: ABEYTA CARLOS , WEKELL MARLEEN M.
Published: April 2007

Aeromonas species are associated with marine and fresh water environments, including natural mineral springs, chlorinated and unchlorinated domestic supplies, and polluted water sheds. Most studies attribute water supplied as the principal source for A. hydrophila. Recently, Aeromonas has been recognized as a potential cause of food‐associated gastroenteritis outbreaks. Its actual involvement in large foodborne outbreaks is presently unknown. Aeromonas can be readily isolated from a variety of food sources such as seafoods, meats, dairy products, and poultry. Another potential source is asymptomatic and immuno‐compromised individuals, particularly, food‐handling workers.
IS AEROMONAS SP. A FOODBORNE PATHOGEN? REVIEW OF THE CLINICAL DATA.
Authors: MORGAN DONNA R. , WOOD LINDSEY V.
Published: April 2007

Members of the genus Aeromonas are frequently found in the environment, food, and water. Aeromonas hydrophila is a human pathogen which causes skin infections, septicemia, and endocarditis predominantly in immunocompromised patients. Epidemiological studies indicate that A. hydrophila may be an important cause of food‐borne gastroenteritis, but studies in primates and humans have not confirmed the pathogenic role. Further characterization of virulence determinants may clarify the importance of this organism. In this review, the organisms, epidemiological evidence, and the challenge studies are discussed in an attempt to determine the role of Aeromonas sp. in the pathogenesis of food‐borne gastroenteritis.
ANTIMUTAGENIC ACTIVITIES OF PHENOLIC PLANT FLAVONOIDS
Authors: ALWAN ALI H. , MAHMOUD MUHANNED J. , NAJI ADIBA , HUSSEIN W. A.
Published: April 2007

Total phenolic plant flavonoids obtained from Thuia accidentalis L. and Cupressus sempevirens L. showed antimutagenic effects on benzo(a) pyrene [B(a)P] in Salmonella typhimurium strains TA100 and TA98. The n‐butanol extract was more effective then chloroform and petrol eum‐ether extracts, respectively. Aqueous extracts exhibited no inhibition in both strains. Total flavonoids from C. sempevirens showed more antimutagenic activity than flavonoids from T. accidentalis. None of the extracts revealed any cytotoxic or mutagenic activity on the bacterial tester strains.
INFLUENCE OF CERTAIN DIETARY PLANT CONSTITUENTS ON PLATELET AGGREGATION
Authors: SUBRAMONIAM A. , SATYANARAYANA M. N.
Published: April 2007

The effect of seven dietary constituents, (i) cuminaldehyde, (2) eugenol, (3) ferulic acid, (4) linalool, (5) piperine, (6) vanillin and (7) zingerone on human and rat platelet aggregation has been studied. Cuminaldehyde and eugenol both at 2mM caused a significant stimulation of aggregation of washed platelets while zingerone exerted a similar but moderate effect at 4 mM. The other compounds were without any effect. Cuminaldehyde and eugenol showed essentially the same effect on both human and rat platelets. Their effect on platelet aggregation increased with concentration up to 2 mM, beyond which a decrease was observed. The effect was less pronounced in platelet rich plasma (PRP). This aggregatory effect of the two compounds was almost additive at low concentrations. Pre‐treatment with aspirin or salicyclic acid (0.1 mM) inhibited the effect of the above compounds on platelet aggregation. Treatment with onion juice (20 μL/mL) as well as garlic juice (5 μ/mL) countered to a large extent the effect of the two compounds. These studies are of significance in hemostasis and thrombosis.
EFFECT OF PAPAYA PULP ADDITION ON THE GROWTH OF LACTOBACILLUS ACIDOPHILUS
Authors: KUMAR MUNEESH , MITAL BRIJ KISHORE , GARG SATYENDRA KUMAR
Published: April 2007

Effect of papaya pulp addition to skim milk on the growth characteristics of five strains of Lactobacillus acidophilus was investigated. All the strains tested exhibited higher viable counts, shorter generation time, increased acid production, greater sugar utilization and fall in pH upon addition of papaya pulp. The generation time, acid production, sugar utilization and pH values at the end of 18 h fermentation of skim milk by different strains were 150–200 min, 0.29–1.73%, 0.39–2.22 g/100 mL and 3.85–6.10, respectively. The corresponding values for 10% papaya pulp added skim milk blend were 120–143 min, 0.51–1.84%, 0.70–2.79 g/100 mL and 3.70–5.10, respectively. Organoleptic evaluation revealed that papaya pulp addition imparted firmness to the coagulum and thus enhanced the acceptability of the product by eliminating the problem of wheying‐off and improved flavor.
ESTIMATION OF DAILY INTAKE OF FOUR KINDS OF TRIHALOMETHANE BY JAPANESE HOUSEWIVES
Authors: TOYODA MASATAKE , TAKAGI KAYOKO , TSURUMIZU AKIO , SAITO YUKIO , KIKAWA HIROSHI , KAWAMURA TARO , SAKABE YOSHIO
Published: April 2007

Duplicate portions of the daily meals consumed by 30 housewives were collected for 3 consecutive days in the cities of Nagoya and Yokohama in Japan.

Meals were analyzed for chloroform, bromodichloromethane (BDCM), chlorodibromomethane (CDBM) and bromoform by using a purge‐trap procedure. The average concentration (and the range) of these four kinds of trihalomethane in each of the 24 h duplicate meals were, chloroform 19.6±18.1 ppb(n.d.‐106.8 ppb), BDCM 0.3±0.3 ppb(n.d.‐1.7 ppb), CDBM 0.1±0.2 ppb(n.d.‐0.6 ppb) and bromoform 0.5±1.3 ppb(n.d.‐8.1 ppb).

The mean daily dietary intake of the four kinds of trihalomethane by housewives were, chloroform 40.0±25.4 μg, BDCM 0.6±0.5 μg, CDBM 0.3±0.3 μg and bromoform 0.9±1.3 μg.
EFFECT OF pH, ACIDULANT, SODIUM CHLORIDE AND TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES
Authors: SORRELLS KENT M. , ENIGL DAVIN C.
Published: April 2007

Growth of two Listeria monocytogenes strains in tryptic soy broth containing NaCI or combinations of NaCI and acidulants at different pHs and temperatures was investigated. L. monocytogenes was capable of growing in 10% NaCI at 35°C and 12% NaCI at 25°C and 10°C. The maximum NaCI for growth changed when NaCI and pH, in combination with different acidulants and temperature, were tested. The minimum pH/salt level for initiation of growth of L. monocytogenes ranged from 5.0–5.6/8–10% at 35°C and 25°C and 5.6/8% at 10°C, depending upon the acidulant and the strain. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C. In this study L. monocytogenes appeared to persist and tolerate a combination of low pH, high salt and low temperatures.
USING SPREADSHEET SOFTWARE FOR PREDICTIVE MICROBIOLOGY APPLICATIONS
Authors: BUCHANAN ROBERT L.
Published: April 2007

Recently, multivariant models based on the use of the Gompertz function in combination with response surface analysis have been developed to predict the behavior of foodborne pathogens in response to food formulation and storage parameters, including temperature, pH, sodium chloride content, sodium nitrite concentration, and atmosphere. These models were adapted for easy use by developing a “user‐friendly'’application program, the Pathogen Modeling Program. This program is based on a commercially available spreadsheet program, Lotus 1‐2‐3TM, and incorporates features such as calculation of predicted growth kinetics and time to achieve specified population densities. The current version of the software includes models for Salmonella, Shigella flexneri, Listeria monocytogenes, Staphylococcus aureus, and Aeromonas hydrophila. Microbiological modeling application software of this type appears to have great potential in relation to both developing food products with enhanced microbiological safety and teaching the multivariant nature of microbial growth in foods. The Pathogen Modeling Program is available on request.
EFFECT OF OXYRASETM ENZYME ON LISTERIA MONOCYTOGENES AND OTHER FACULTATIVE ANAEROBES1
Authors: YU LINDA S. L. , FUNG DANIEL Y. C.
Published: April 2007

The use of an oxygen‐reducing membrane fraction to stimulate growth of some anaerobic bacteria has been reported. In this study, stimulated recovery of Escherichia coli 0157:H7, Salmonella typhimurium, Streptococcus faecalis, and heat‐injured Listeria monocytogenes was achieved by using broth media supplemented with OxyraseTM (membrane‐bound enzyme system derived from E. coli). The OxyraseTMenzyme allowed rapid growth of these facultatively anaerobic organisms in a nonselective broth. The activity of OxyraseTMin four different selective enrichment broths to support growth of L. monocytogenes also was evaluated. Among tested broths, FDA‐approved Listeria Enrichment Broth containing OxyraseTMwas found to be substantially superior for facilitating the growth of L. monocytogenes. OxyraseTMpromoted a significantly greater number of L. monocytogenes than commonly used but nonspecific reducing agents, such as L‐cysteine HCl and sodium thioglycolate.

These findings indicated that all organisms tested can be grown well in liquid media using the oxygen‐consuming membrane fragments to achieve and maintain oxygen‐limited conditions. The Oxyrase
TM
enzyme system has potential applications in some selective media and other diagnostic tests specified for rapid detection of these facultatively anaerobic pathogens.
DAMINOZIDE RESIDUE PRESENT IN APPLE FRUIT AFTER LONG AND SHORT TERM EXPOSURE
Authors: DRAKE STEPHEN R. , EISELE THOMAS A. , BARANOWSKI JOHN D.
Published: April 2007

Daminozide residues were determined in ppm or ppb on ‘Starking', ‘Red King', ‘Rome’and ‘Golden Delicious’apples after repeated long term exposure (21 years) and on ‘Top Red’apples after short term (1 year) exposure. Application rates varied from 2.2 to 9.0 kg/ha for short term exposure and 2.2 to 4.5 kg/ha for long term exposure. Two and three years after cessation of the daminozide spray program no daminozide residues were found in ‘Top Red’regardless of the rate applied or analytical procedure used. Daminozide residues (<1 ppm) were present in ‘Starking', ‘Red King', ‘Rome’and ‘Golden Delicious’one year after cessation of the spray program. The cultivar ‘Rome’had consistently higher daminozide residue levels followed by ‘Golden Delicious', ‘Red King’and ‘Starking'.
FOODBORNE TOXOPLASMOSIS
Authors: SMITH JAMES L.
Published: April 2007

Toxoplasmosis, a disease of mammals and birds, is caused by the obligate intracellular protozoan parasite, Toxoplasma gondii.It is believed that approximately half of the human population of the U.S. is infected and that 500 million of the world population demonstrate a positive serological reaction to the parasite. Only a small percentage of the infected individuals show symptoms: however, in immunocompromised persons, the disease can be quite severe and even fatal. The infectious agent is generally foodborne and is due to the ingestion of raw or undercooked meats derived from infected animals. In this review, several aspects of theT. gondiiorganism, including its survival, its distribution in the environment and animals, its presence and survival in foods, role of virulence factors, and its transmission to humans, are reviewed. In addition, human toxoplasmosis, its treatment and prevention, and the economic aspects of the disease are discussed.
ABSORPTION OF VANADIUM, NICKEL, ALUMINUM AND MOLYBDENUM BY SWISS CHARD GROWN ON SOIL AMENDED WITH OIL FLY ASH OR BOTTOM ASH
Authors: BACHE CARL A. , RUTZKE MICHAEL , LISK DONALD J.
Published: April 2007

An appreciable percentage of electric power is generated by oil‐fired power plants. The ash resulting from such plants is typically very high in elements such as vanadium, nickel, aluminum and molybdenum. Oil bottom ash and fly ash when disposed or fly ash fallout from such power plants could result in absorption of such metals by agricultural crops. Swiss chard (Beta vulgaris L.) was grown in potted soils amended with oil bottom ash and fly ash at 2% and 1% (w/w), respectively. The crop absorbed significantly higher concentrations of each of the metals as compared to those in the control crop grown on soil alone. Higher levels of the ashes in soil resulted in phytotoxicity to the swiss chard.
CHARACTERIZATION OF A LACTIC ACID BACTERIUM, CARNOBACTERIUM PISCICOLA LK5, WITH ACTIVITY AGAINST LISTERIA MONOCYTOGENES AT REFRIGERATION TEMPERATURES1
Authors: BUCHANAN ROBERT L. , KLAWITTER LORI A.
Published: April 2007

A lactic acid bacterium (LK5) originally isolated from raw ground beef was characterized in relation to its ability to inhibit the growth of Listeria monocytogenes. The isolate, which was identified as Carnobacterium piscicola, inhibited the growth of 17 of 21 strains of Listeria (L. monocytogenes, L. innocua, L. ivanovii, L. welshimeri, and L. grayii). Its activity was not due to either acid or hydrogen peroxide production, but was related to the production of a heat stable bacteriocin. The isolate was most active against L. monocytogenes at refrigeration temperatures due to the combined effect of the pathogen's increased susceptibility, LK5's rapid growth rate, and enhanced bacteriocin production at low temperatures. Examination of the effect of inoculum ratios in co‐cultures of C. piscicola LK5 and L. monocytogenes Scott A indicated that the lactic acid bacterium was active against L. monocytogenes even when the initial level of the pathogen was 100‐fold greater. Evaluation of the impact of oxygen availability, initial pH, and sodium chloride content on the effectiveness of LK5 suggested that the isolate could be used to suppress the growth of Listeria in a variety of refrigerated foods.
EFFECT OF PENCILLIN ON FREE OR IMMOBILIZED LACTOCOCCI: MILK ACIDIFICATION AND RESIDUAL ANTIBIOTIC LEVEL
Authors: CHAMPAGNE CLAUDE P.
Published: April 2007

Five lactic acid cultures were added to milk containing penicillin, and the effect of immobilization on acidification and residual penicillin concentration were determined. Cells of Lactococcus lactis subsp. cremoris CRA‐1 immobilized in calcium alginate beads were less sensitive to penicillin than free cells, and inhibition occurred later in the fermentation. The lactococci were less sensitive to penicillin when high cell densities were inoculated (109 CFU/mL). There was a significant reduction of penicillin (up to 0.3 IU/mL) when milk was inoculated with high populations of Lac. cremoris and incubated at 30C for 6 h. The drop in penicillin concentration was not related to adsorption to the alginate or to the presence of β‐lactamase on the cultures. When free cells of Lac. cremoris, Streptococcus salivarius subsp. thermophilus or Lactobacillus delbrueckii subsp. bulgaricus were added to milk containing antibiotics, and incubated at 4 or 10C for 48 h, significant reduction of penicillin levels did not occur in the contaminated milk. Milks containing more than 4 × 106 lactococci CFU/mL can give false positive results in the antibiotic disk assay using Bacillus subtilis.
EVALUATION OF NUTRITIONAL QUALITY AND FOOD SAFETY OF SEAWEEDS OF INDIA
Authors: NAIDU KAMATHAM AKHILENDER , TEWARI AKHILESH , JOSHI HEMANTHKUMAR V. , VISWANATH SURYANARAYANA , RAMESH HONNAVALLY P. , RAO SRINIVASA VENKAT
Published: April 2007

Indian seaweed speciesEnteromorpha linza, Enteromorpha prolifera, Ulva fasciata, Caulerpa taxifoliaandSargassum johnstoniifrom natural and cultivated populations were evaluated for food safety and nutritional quality. Among the above seaweeds, Enteromorpha proliferashowed the highest caloric value and protein content, while these values were lowest inSargassum johnstoniispecies of natural habitat. The lipid content was maximum in cultivated seaweeds ofE. linza and U. fasciataspecies. Crude fiber varied within a narrow range in all the seaweeds analyzed. Protein efficiency ratio (PER) studies conducted withE. linzaandU. fasciatashowed low PER values compared to control rats fed on casein as source of protein. Acute oral feeding of seaweedsE. linza, U. fasciata, C. taxifoliaandS. johnstoniiand subacute oral feeding ofE. linzafor 12 weeks did not produce any toxic effects on male and female rats.
THE INFLUENCE OF BIOPRESERVATIVES ON THE BACTERIAL LEVEL OF REFRIGERATED VACUUM PACKAGED BEEF1
Authors: ROZBEH M. , KALCHAYANAND N. , FIELD R.A. , JOHNSON M.C. , RAY B.
Published: April 2007

Pediocin AcH (1,400 AU/g), nisin (1,400 AU/g), Nisaplin (500 IU/g). MicrogardTM (2%) or Na‐lactate (2%) were added to refrigerated vacuum‐packaged beef to determine their antibacterial properties. The influence of carbon monoxide treatment on meat color prior to biopreservative treatment was also studied. Pediocin AcH, Nisaplin and nisin had an immediate bactericidal effect on Leuconostoc inoculates. All biopreservatives kept bacterial populations in vacuum‐packaged beef within log10 6/g for up to 8 weeks at 3C. Lactate was the most and MicrogradTM the least effective in maintaining low bacterial concentrations during an 8 week storage period. The color of fresh beef treated with 10% CO + 90% N2 for 60 min was stable for up to 4 weeks at 3C; however, beef treated with 100% CO retained its bright red color during 8 week of storage in the vacuum package.