bluuebunny/crossref_metadata_2025_split huggingface dataset:
CYCLOHEXYLAMINE RESIDUE IN VEGETABLES BLANCHED WITH PRIMARY STEAM
Authors: BACHE CARL A. , LISK DONALD J. , STOEWSAND GILBERT S. 
Published: April 2007

ABSTRACTThe corrosion inhibitor, cyclohexylamine (CHA), is a common additive for steam generation systems. If primary steam directly contacts food during blanching, heating, or cooking operations the possibility exists that contamination of the food by CHA may result. In this study, snap beans and green peppers were blanched with steam containing CHA. A gas chromatographic method was developed and used to show the presence of appreciable residues of CHA remaining in the post‐blanched vegetables. The widespread replacement of primary steam generators with secondary systems for food blanching largely eliminates possible hazards to consumers. The known toxicologic properties of CHA are reviewed and the need for additional studies of possible food contamination or direct human exposure by other commonly used steam additives is emphasized.
INFLUENCE OF FRUIT MATURITY ON THE HYPOGLYCIN A LEVEL IN ACKEE (BLIGHIA SAPIDA)1
Authors: BROWN MARCIA , BATES R.P. , McGOWAN C. , CORNELL J.A. 
Published: April 2007

ABSTRACTAckee fruit representing a range of maturities were analyzed for hypoglycin A (hyp A) content. Hyp A in the arilli (edible flesh) dropped from over 1000 ppm to undetectable (<0.1 ppm) as the fruit matured (i.e., pod colored up, split and opened fully). At all stages the seed contained appreciable hyp A, ∼ 1000 ppm, and the membrane mirrored aril levels. These analyses support earlier observations that unopened or partially opened ackee should not be consumed, whereas fruit which open naturally to > 15 mm lobe separation pose little health hazard, provided that all seed and membrane portions are removed. Bright red, full sized ackee should never be forced open for human use.
ESTIMATING DEPTHS OF BACTERIAL PENETRATION INTO POST‐RIGOR CARCASS TISSUE DURING WASHING
Authors: ANDERSON M.E. , MARSHALL R.T. , DICKSON J.S. 
Published: April 2007

ABSTRACTA method for predicting the depth of penetration of bacteria into various beef tissues was developed. Blue Lake, an insoluble dye, was used to simulate bacteria on the meat surface because movement of the Blue Lake into the meat tissue during spray washing could be easily visualized. The beef tissue surfaces studied were: (1) exterior lean, (2) exterior fat, (3) interior body cavity (peritoneum) and (4) cut tissue. The model indicated that many bacteria not removed during washing are driven into the beef tissue by the washing process. Interior body cavity tissue was most resistant to penetration followed by exterior lean and fat tissues, which were about equal in resistance. Cut surfaces were the most susceptible to Blue Lake penetration.
CONSUMER RESPONSE TO INFORMATION ON INTEGRATED PEST MANAGEMENT
Authors: BRUHN CHRISTINE , PETERSON SHIRLEY , PHILLIPS PHIL , SAKOVIDH NICK 
Published: April 2007

ABSTRACTRisk communication theory is used to address consumer concerns about food safety and pesticide residues. Risk perception is a function of actual hazard and “outrage”factors. If concerns are acknowledged and information is provided on how risks are being addressed, the outrage component of perception is reduced. Two 2‐min videos were prepared to present information on the environmentally responsive integrated pest management (IPM) approach to farming. The video was shown to a total of 197 consumers in controlled group settings. Although about 90% of participants expressed confidence in the safety of produce grown in California and the United States, 40% said they avoided some produce items due to safety concerns. Pre‐and post‐attitude assessments and group discussions documented a significant change in attitudes toward food safety, farming practices, and university efforts to help farmers. This project indicates that consumer concerns are significantly reduced when their knowledge of IPM practices is increased.
EFFECT OF A HIGHWAY'S TRAFFIC ON THE LEVEL OF LEAD AND CADMIUM IN FRUITS AND VEGETABLES GROWN ALONG THE ROADSIDES
Authors: IGWEGBE A.O. , BELHAJ H.M. , HASSAN T.M. , GIBALI A.S. 
Published: April 2007

ABSTRACTSamples of fruits (grapes, pomegranates, and tomatoes), and vegetables (onions, potatoes, and spinach) were collected directly from randomly selected commercial farms along the Tripoli‐Zawiya major road, at the appropriate harvest seasons, during the period of May through November 1988. The objective was to determine the extent of contamination of the crops with toxic heavy metals, lead and cadmium, from traffic emissions. For the purpose of comparison, similar crops were collected, within the same periods, from farms in Waddy Al‐Rabia, far away from any major road.The samples were dry‐ashed, and analyzed using flameless Atomic Absorption Spectrophotometer (AAS).The statistical analyses of the experimental data showed that the major road contributed significantly (P < 0.05) to higher concentrations of lead in all the crops examined; and also cadmium in all the crops except in potatoes. Vegetable crops were found to have higher contents of these two metals than the fruits. Substantial amounts of these metals could be removed by washing the samples with triple distilled water.
SUBCHRONIC TOXICITY STUDY OF EASTERN BLACK NIGHTSHADE (SOLANUM PTYCANTHUM) BERRIES IN SPRAGUE‐DAWLEY RATS
Authors: VOSS KENNETH A. , CHAMBERLAIN WILLIAM J. , BRENNECKE LUCAS H. 
Published: April 2007

ABSTRACT Species of the Solanum nigrum complex, including eastern black nightshade (S. ptycanthum Dun.), are common nuisance plants, and their berries often contaminate agricultural commodities. Black nightshade plants and their fruits contain solanaceous glycoalkaloids, but little information is available regarding their toxicity in vivo. Male and female rats were fed diets containing 0, 1, 5 or 25% (w/w) eastern black nightshade berries (BNB) for 13 weeks. BNB had no effect upon clinical appearance and behavior, body weight, food and water consumption, serum chemical profiles or organ weights. Gross or microscopic lesions related to BNB were not found. Anemia was present in high‐dose males after six weeks and in mid‐dose males, high‐dose males and high‐dose females after 13 weeks. Erythrocyte counts, hemoglobin concentrations and hematocrits of these groups were significantly decreased and averaged 81–93% of their respective control values. Erythrocyte counts, hemoglobin concentration and hematocrits of males fed 1% BNB, females fed 1% BNB and females fed 5% BNB averaged 94–97% of the control values after 13 weeks. These findings indicate that ingestion of low to moderate amounts of S. ptycanthum berries does not pose a significant health risk, although anemia may be a potential consequence of prolonged exposure to highly contaminated foodstuffs.
EFFECT OF CARBOHYDRATE CRYOPROTECTING AGENTS ON THE FORMATION OF N‐NITROSODIMETHYLAMINE IN SURIMI‐MEAT FRANKFURTERS1
Authors: PENSABENE JOHN W. , FIDDLER WALTER 
Published: April 2007

ABSTRACTPrevious investigations of frankfuters substituted with Alaska pollock consistently showed that, after broiling, higher levels on N‐nitrosodimethylamine (NDMA) were found in the surimi containing frankfurters compared to those containing the corresponding washed mince. This was apparent in the 50%, but not in the 15% substituted frankfurters. The addition of the cryoprotecting agents, sucrose and sorbitol, to the washed mince to make surimi was the major difference in the two forms of fish. Model system experiments carried out, first in an aqueous pH 5.8 buffer and second, in a 50% fish‐meat simulated frankfurter system indicated that the combination of sucrose‐sorbitol increased and fructose‐sorbitol decreased NDMA formation. Frankfurters prepared with 50% washed mince and containing different carbohydrates showed that sucrose‐sorbitol gave higher NDMA values than fructose‐sorbitol, even though all the carbohydrates tested gave NDMA results higher than the control.
SURVIVAL AND GROWTH OF SELECTED MICROORGANISMS IN KHOA DURING PREPARATION AND STORAGE
Authors: SOHAL SAM , BLANK GREG , LEWIS MIKE 
Published: April 2007

ABSTRACT The survival of Escherichia coli and Staphylococcus aureus during the production of khoa, a heat concentrated Indian milk‐based product, was investigated. Heat processing of milk containing from 3.6 to 6.5% fat at either 63 or 73C eliminated all E. coli. Under similar processing conditions, S. aureus was recovered, but only when heated in milk at 63C containing 6.5% fat. Potassium sorbate (3000 ppm) appeared more effective in inhibiting the growth of selected yeast and molds in khoa at 7C, compared to ascorbic acid (3000 ppm). Reducing the water activity (aw) of khoa from 0.97 to 0.93 did not appear to enhance the preservative effect. The reduction of E. coli or S. aureus in khoa during prolonged storage at 6–7C, was less than one log cycle, regardless of awor preservative type. Survival of S. aureus in khoa appeared to be enhanced with a decrease in aw. The potential for pathogens to survive in khoa during processing should be taken into consideration when formulating heating protocols.
RELATIONSHIP BETWEEN FOODBORNE BACTERIAL PATHOGENS AND THE REACTIVE ARTHRITIDES
Authors: SMITH JAMES L. , PALUMBO SAMUEL A. , WALLS ISABEL 
Published: April 2007

ABSTRACT Certain individuals suffer complications after diarrheic episodes caused by Campylobacter, Salmonella, Shigella, or Yersinia. One of these complications may be a sterile arthritis such as reactive arthritis, Reiter's syndrome and anklylosing spondylitis. Reactive arthritis and Reiter's syndrome have been shown to have a bacterial etiology; however, such etiology, while suspected, has not been definitely confirmed for ankylosing spondylitis. These arthritides show a strong familial assocation and here, reactive arthritis, Reiter's syndrome and ankylosing spondylitis are characterized and the relationship of the diseases to the major histocompatility complex antigen, HLA‐B27, is described. Studies have indicated that there may be molecular mimicry between certain microbial antigens and HLA‐B27. Molecular mimicry is discussed in terms of its possible explanation of the etiology of the reactive arthritides. The roles of antibodies, lymphocytes, bacterial antigens, and stress proteins in the symptomology of the arthritides are reviewed.
EFFECT OF PROCESSING CONDITIONS ON THE FORMATION OF BIOGENIC AMINES AND ETHYL CARBAMATE IN SOYBEAN TEMPE
Authors: NOUT M.J.R. , RUIKES M.M.W. , BOUWMEESTER H.M. , BELJAARS P.R. 
Published: April 2007

ABSTRACTTempe is a fermented soybean product originating from Indonesia. The effects of manufacturing conditions, i.e., soaking, boiling, fermentation and home cooking by stewing or frying, and the effect of pure cultures of microorganisms commonly occurring in tempe towards their production of toxicants like biogenic amines and ethyl carbamate were investigated. The level of biogenic amines in soaked soybeans was rather low (total < 280 ppm), and not significantly affected by boiling, but considerably increased by fermentation. The functional fungusRhizopus oligosporusmainly produced tyramine and some putrescine (total biogenic amines approximately 1800 ppm). With added inoculation ofKlebsiella pneumoniaeandTrichosporon beigelii,the total amount of biogenic amines increased slightly (2000, resp. 2100 ppm) with a shift towards cadaverine. With addedLactobacillus plantarum,a reduction of tyramine levels resulted in a considerably lower total level of biogenic amines (approx. 1000 ppm). Storage at 5C did not affect the level of biogenic amines, whereas at 25C, increased levels of putrescine were observed. Home cooking by stewing had little effect, but frying in oil resulted in significant decreases of both putrescine and tyramine. Preventive measures to keep biogenic amines at low levels in tempe are recommended. They include inoculation with selected lactic acid bacteria which cannot produce but can degrade biogenic amines, and frying instead of stewing of tempe. Ethyl carbamate levels were negligible (<11 ppb) in all treatments; this was attributed to the absence of significant concentrations of ethanol in the product.
MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING
Authors: CENTENO J.A. , RODRIGUEZ‐OTERO J.L. , CEPEDA A. 
Published: April 2007

ABSTRACTChanges during production and ripening in the microbial flora of 11 batches of Arzúa, a soft cheese made from raw cow's milk, were investigated. The following microbial groups were counted on the surface and interior of the cheese: total viable count (TVC), lactic acid bacteria (LAB), halotolerant flora, enterococci, proteolytic enterococci, staphylococci, Staphylococcus aureus, Enterobacteriaceae, faecal coliforms, molds, yeasts, Listeria spp. and (in milk) Brucella spp. pH and water activity were also determined. TVC and LAB were, generally, more than 9 log (cfu/g). Enterococci counts increased gradually, reaching values in excess of 6 log units. Halotolerant flora and staphylococci remained practically constant throughout ripening, at 6–8 and 5–7 log units, respectively. Maximum Enterobacteriaceae and faecal coliform counts exceeded 7 and 6 log units, respectively. Brucella spp. were not detected in any of the milk samples. Listeria spp. were detected in four batches, and Listeria monocytogenes in two.
COMPARISON OF LAG TIMES OBTAINED FROM OPTICAL DENSITY AND VIABLE COUNT DATA FOR A STRAIN OF PSEUDOMONAS FRAGI
Authors: HUDSON J. ANDREW , MOTT SANDRA J. 
Published: April 2007

ABSTRACTValues were obtained for the lag times of a strain of the meat spoilage bacterium Pseudomonas fragi under a variety of cultural conditions by analyzing optical density (OD) and viable count (VC) data using the Gompertz equation. Lag times produced from OD data were shorter than those derived from VC data. Observations showed that during the lag phase, cell length increased before the cells began to divide, explaining the apparent earlier resolution of lag phase observed with the OD measurement technique. By linear regression the general equation:Log (VC Lag time) = A + B.Log (OD Lag time)where A = 0.344 and B = 0.868 was derived to interconvert OD lag times and VC lag times. This equation was applied to predicted lag times derived from models that had been constructed using optical density data and that are used to predict growth kinetics of cold‐tolerant pathogens on foods. With this adjustment, the models demonstrated an improved predictive ability when compared to measured values for growth of these pathogens on foods.
EFFECT OF SODIUM ACETATE OR SODIUM PROPIONATE WITH EDTA AND ASCORBIC ACID ON THE INACTIVATION OF LISTERIA MONOCYTOGENES1
Authors: GOLDEN M.H. , BUCHANAN R.L. , WHITING R.C. 
Published: April 2007

ABSTRACT Several organic acids or salts approved as food additives enhance the inactivation of foodborne pathogens such as Listeria monocytogenes. Although there has been research on the effects of individual organic acids on the inactivation kinetics of L. monocytogenes, little information exists on their activity when used in combination with other food additives. We undertook to characterize the effects of combinations of 90% sodium acetate or sodium propionate, two salts that inhibit L. monocytogenes, with 8% EDTA (disodium salt) and 2% ascorbic acid on the nonthermal inactivation of a three‐strain mixture of L. monocytogenes. Activity was assessed in Brain Heart Infusion broth (BHI) at various concentrations (0.0–2.0% w/v), pH values (3.0–4.5) and temperatures (4–28C). Samples were removed periodically for up to 175 days and viable counts determined. Survivor curves were generated using a logistics‐based inactivation model and used to calculate “time to a 4‐D (99.99%) inactivation”(t4‐D). The rate of inactivation was directly related to concentration of the acid mixture and temperature of incubation and inversely related to pH. The primary factor effecting inactivation rates was pH, followed by the concentration of the undissociated form of the primary organic acid (acetic or propionic). Evaluation of the mixture components individually and in combination indicated the components acted largely in an additive manner. The results indicate that combinations of primary and secondary organic acids and EDTA may have advantages for enhancing the inactivation of L. monocytogenes in refrigerated, mildly acidic foods, while avoiding organoleptic effects associated with excessive levels of single acids.
THE EPIDEMIOLOGY AND COSTS OF DISEASES OF PUBLIC HEALTH SIGNIFICANCE, IN RELATION TO MEAT AND MEAT PRODUCTS
Authors: SOCKETT P.N. 
Published: April 2007

ABSTRACTMeat and meat products are important vehicles of foodborne illness outbreaks in European countries. Salmonellas were the most commonly reported aetiology of infection, although the relative importance of other agents varied. The factors contributing to the increase in food poisoning and salmonellosis in England and Wales related both to foods eaten and their preparation. The implication of foods of animal origin as principle vehicles of infection was strengthened by reports associating these foods with outbreaks of human illness, and reports of salmonella infection in animals and poultry. The current increase in salmonella infection associated with poultry products suggests that reducing infection in, or contamination of poultry could significantly decrease human illness.The problem of human salmonellosis is multi‐factorial. Trends are driven by both intrinsic factors relating to the microbiological quality of the food and standards of preparation, and extrinsic factors, such as ambient temperature, which amplify the intrinsic effects. Many of these factors may be amenable to preventive activities, including programs to reduce infection in animals and poultry and programs to educate the consumer in safe food handling.The costs of human salmonella infection in England and Wales were estimated to be between £231 million and £331 million in 1988 of which £143 million to £205 million may have been associated with meatborne infection. Reductions in human illness, as modelled by irradiation of poultry meat, could give substantial economic gains.
THE ROLE OF INDICATOR SYSTEMS IN HACCP OPERATIONS
Authors: SHERIDAN JAMES J. 
Published: April 2007

ABSTRACTMany chemical and microbial indicators can be used to determine the safety and shelf‐life of meats. This paper considers their potential application as elements in an effective HACCP system. A range of chemical indicators, including lactic and acetic acids and citrulline are examined. Many of these are of limited value, although citrulline offers some potential. Microbially based indicators and systems including, a contamination index and the use of temperature function integration are discussed. The correlation to the growth of pathogens is outlined, with particular reference to the modelling of E. coli. The potential value of psychrotrophic and psychrophilic counts as process hygiene indicators in the prediction of meat and keeping quality is elucidated. The application of these systems in HACCP is presented, with particular emphasis on their value in monitoring and verifying critical control points. The value of developing more effective methods using rapid techniques in this area is highlighted.
OCCURRENCE OF POTENTIALLY PATHOGENIC VIBRIOS IN BIVALVE MOLLUSCS (MUSSELS AND CLAMS) FROM RETAIL OUTLETS IN THE NORTH OF SPAIN
Authors: SUÑÉN ESTER , ACEBES MARÍA , FERNÁNDEZ‐ASTORGA AURORA 
Published: April 2007

ABSTRACT Forty‐three samples of shellfish (22 mussels and 21 clams) purchased from retail outlets from February through October were tested for the presence of vibrios associated with human disease. Vibrio spp. was found in 51.16% of the samples. V. alginolyticus was the commonest Vibrio species found in the samples, followed by V. parahaemolyticus, V. fluvialis and V. cholerae non‐01. All V. parahaemolyticus isolated were Kanagawa‐phenomenon negative. Hemolytic activities were shown in all isolates of V. fluvialis and V. cholerae. Bacterial indicators of quality and safety were within permitted limits by authorities. The results indicate the potential risks of food poisoning associated with the consumption of raw or undercooked shellfish.
MICROBIOLOGICAL STATUS OF BEEF CARCASS MEAT IN INDONESIA
Authors: MUKARTINI SRI , JEHNE C. , SHAY B. , HARPER C.M.L. 
Published: April 2007

ABSTRACT The microbiological status of beef carcass meat was investigated at a traditional and a semi‐modern abattoir in Indonesia. Carcasses from the traditional abattoir were generally less contaminated than those from the semi‐modern abattoir. The average total aerobic viable bacterial count of carcasses produced at the traditional abattoir, (log10 3.62/cm2) was found to be significantly lower (p = 0.02) at the semi‐modern abattoir (log10 4.02/cm2). More than 70% of carcasses at both abattoirs were found to be positive for Escherichia coli (> 10 organisms/cm2), while Salmonellae were found on approximately 15% of carcasses at both locations.
FUSARIUM MOLDS AND THEIR MYCOTOXINS
Authors: DE NIJS M. , ROMBOUTS F. , NOTERMANS S. 
Published: April 2007

ABSTRACT An overview is presented covering the occurrence of Fusarium species in raw food and feed materials and the mycotoxins produced by these molds. A study of the literature (reported from 1969 until now) revealed the occurrence of over 60 Fusarium species in these raw materials. It appears that the most reported species occur worldwide and in a large variety of raw food products, such as cereals, vegetables and fruits. These Fusarium species occurring in samples are producers of toxigenic secondary metabolites of which more than 100 have been described. Most of them are referred to as mycotoxins of which trichothecencs (e.g., deoxynivalenol, nivalenol, T‐2 toxin, diacetoxyscirpenol), fumonisins and zearalenones are most frequently reported.
CHALLENGE STUDIES WITH CLOSTRIDIUM BOTULINUM TYPE E IN A VALUE‐ADDED SURIMI PRODUCT STORED UNDER A MODIFIED ATMOSPHERE
Authors: LYVER ANDRÉ , SMITH JAMES P. , NATTRESS FRANCES M. , AUSTIN JOHN W. , BLANCHFIELD BURKE 
Published: April 2007

ABSTRACT Challenge studies were carried out on raw, cooked, and sterilized surimi nuggets, inoculated with 104spores/g of C. botulinum type E spores. All products were packaged in air and air with an Ageless SS oxygen absorbent and stored at 4, 12 and 25C. Toxin was not detected in any raw product throughout storage (28 days). The absence of toxigenesis was attributed to the low pH (4.1–4.3) due mainly to the growth of lactic acid bacteria (107CFU/g). Toxin was also not detected in any cooked product after 28 days. Product pH did not decrease as previously (due to the absence of LAB), but counts of C. botulinum still decreased throughout storage. In sterile nuggets, C. botulinum counts increased to 106 cfu/g at both 12 and 25C, respectively, by 28 days. Lactic acid bacteria and Bacillus spp.were not detected throughout the 28 days storage period. Toxin was detected by days 28 and 14 at 12 and 25C, respectively, and toxigenesis preceded spoilage. The absence of toxin in cooked nuggets was attributed to the anti‐botulinal role by Bacillus species, the predominant spoilage bacteria in cooked nuggets.
HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE, ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICE1
Authors: PARISH MICKEY E. 
Published: April 2007

ABSTRACT Decimal reduction times (D‐values) for Saccharomyces cerevisiae ascospores inoculated into pasteurized orang juice ranged from 4 to 76 s at pressures between 500 and 350 MPa. At the same pressures, D‐values of S. cerevisiae vegetative cells ranged from 1 to 38 s while those for the native microflora in nonpasteurized Hamlin orange juice were between 3 and 74 s. Corresponding z‐values were 123, 106 and 103 MPa for ascospores, vegetative cells and native microflora, respectively. Native microorganisms that survived high pressure treatments included yeasts, gram‐positive and gram‐negative bacilli. Pectinmethylesterase activity in nonpasteurized Hamlin orange juice was reduced to 5% of initial activity after 30 s at 900 MPa.