bluuebunny/crossref_metadata_2025_split huggingface dataset:
NITRITE REDUCTASE IN SALMONELLA TYPHIMURIUM
Authors: PAGE GREGORY V. , SOLBERG MYRON , CARMAN GEORGE M. 
Published: April 2007

A nitrite reductase was identified and purified 11 ‐fold from the cytoplasmic fraction of Salmonella typhimurium grown anaerobically with nitrite as the sole nitrogen source. The enzyme required NADH as a cofactor and showed maximum in vitro reductase activity at pH 8.0.S. typhimurium, grown anaerobically in glucose‐limited minimal medium containing peptone and nitrite, showed shorter generation times and increased cell yields in comparison to nitrite‐free cultures. The presence of nitrite had no effect on aerobic cultures. The nitrite reductase functions in a dissimilatory manner and appears to be primarily involved in physiological energy generation during anaerobic growth. The nitrite reductase may function to remove excess reducing power in the form of NADH from the cell thus increasing ATP production during the anaerobic fermentation of glucose. The formation and subsequent assimilation of ammonia from nitrite is of secondary importance to the organism.
GC/MS CONFIRMATION OF ETHYLENE DIBROMIDE RESIDUE IN FOODS
Authors: BARRY THOMAS L. , PETZINGER GLENN 
Published: April 2007

ABSTRACTElectron impact (EI) and negative ion chemical ionization (NICI) selected‐ion‐monitoring (SIM) GC/MS techniques are described for the confirmation of ethylene dibromide (EDB) residues in various food products.
MUTAGENICITY OF HEATED COTTONSEED FRYING OIL
Authors: SALEH MAHMOUD ABBAS , AHMED KAMEL A. , SHARAF AHMED N. , ABDEL‐LATIF MOHAMED S. 
Published: April 2007

ABSTRACTA control experiment showed that cottonseed oil used in frying falafel developed significant mutagenic activity. As a result, one hundred samples of fresh and used cottonseed oil employed commercially for frying falafel were collected from restaurants in thirteen major cities of Egypt. Samples were examined for mutagenic activity using the Salmonella typhimurium assay with and without S9. Six of the heated oil samples showed significant mutagenic activity. None of the fresh unheated oil samples were mutagenic. Salmonella typhimurium TA 102 gave a higher response than did either TA 100 or TA 98.Peroxide, hydroxyl, acid and conjugated diene values were much higher for mutagenic samples. Iodine values, however, were lower. Liquid chromatography fractionation revealed that the mutagenicity was concentrated in the polar fraction. The column fraction having the highest mutagenic activity was further examined by chromatographic and spectroscopic techniques.
DETOXIFICATION OF GROUNDNUT SEEDS BY UREA AND SUNLIGHT
Authors: SHANTHA T. , SREENIVASA MURTHY , RATI E. R. , PREMA V. 
Published: April 2007

ABSTRACTA fourteen hour exposure to sunlight destroys about 90 and 77% aflatoxin B1 added to groundnut flakes with and without fat whereas only about 50% of the toxin is destroyed when present as a natural contaminant. Treating the groundnut flakes with 20% urea and 2% soybean flour (a source of urease) at 50% moisture would bring about 70% destruction of aflatoxin B1; In large scale trials, destruction was about 85%. Treatment with urea does not bring down the PER value of the material, which is 1.5 after treatment as against 1.6 in the untreated groundnuts.
ZEARALENONE IN NATIVE CEREAL BEER BREWED IN JOS METROPOLIS OF NIGERIA
Authors: OKOYE ZEBULON SUNDAY CHIBUNDO 
Published: April 2007

ABSTRACTNative cereal beer, pito, brewed in Jos metropolis during the 1984 late planting season was screened for zearalenone content. Zearalenone was detected in pito from 28 of the 46 breweries in 13 of the 14 districts sampled, with mean concentration of 81.75 ± 50.16 μg/liter and range 12.50–200.00 μg/liter. Aflatoxin B1 was detected in pooled extracts. There were other chloroform‐soluble isolates but their identities could not be established.
RADIATION STERILIZATION OF SPICES FOR HOSPITAL FOOD SERVICES AND PATIENT CARE
Authors: GRECZ N. , AL‐HARITHY R. , JAW R. 
Published: April 2007

ABSTRACTA survey of the commercial spices used by food services in a typical hospital environment revealed high contamination with microorganisms, i.e., 104 to 107 counts per gram. The predominant microorganisms were as followed (in colony counts/gram): (1) heat‐resistant bacterial spores in black pepper, 1 × 107; thyme, 2 × 106; anise, 7 × 104; curry powder, 4 × 105; poultry seasoning, 8 × 104; pickling spice, cardamom, and cumin, 1.5–3 × 104; (2) mixed populations of vegetative cells and bacterial spores in cumin, 1 × 106; (3) molds in cream of tartar, 2 × 104. Sterility of food may be important in a hospital setting, especially in the care of immunocompromised patients. To eliminate the organisms, we recommend radiation treatment, accompanied by appropriate microbiological quality control. On the basis of radiation survival data, the composite natural flora would be reduced to the level of “commercial sterility” (defined as less than 10 organisms per gram((Kiss 1982) by the following minimum radiation doses (in kGy): black pepper, 13; thyme, 13; cumin, 12; anise, 10; curry, 7.3; pickling spice, 7; poultry seasoning, 6; cardamom, 9.4; cream of tartar, 4. For practical purposes, two dose levels can be recommended for treatment of spices in the hospital environment, low = 6–10 kGy and high = 10–15 kGy.
COMPARISON OF MULLER‐KAUFFMANN'S TETRATHIONATE BROTH AND MODIFIED RAPPAPORT'S MEDIUM FOR ISOLATION OF SALMONELLA
Authors: BECKERS H. J. , LEUSDEN F. M. VAN , PETERS R. 
Published: April 2007

ABSTRACTResults obtained with tetrathionate broth (TBB) using the standard method and Rappaport‐Vassiliadis medium (RV) did not differ markedly with respect to the proportion of positive samples or the sero‐ and phage types of salmonellae isolated from minced beef and pork. TBB, based on the commercial dehydrated medium of Oxoid (CM 343), gave fewer positive samples while that of Merck (Art. No. 5172) was equivalent to RV. In individual experiments results were sometimes markedly different. Results obtained for reference samples of minced meat, with salmonellae added, demonstrated that the chances of detecting salmonellae increase with increasing numbers present initially. At the same time it was also demonstrated that the presence of minced meat and its competing microflora have an unpredictable effect on the detection of salmonellae.
KINETIC STUDY OF T‐2 TOXIN METABOLITES IN A COW
Authors: CHATTERJEE KAJAL , PAWLOSKY ROBERT J. , TREEFUL LINDA , MIROCHA C. J. 
Published: April 2007

ABSTRACTA Holstein cow was given a single, oral dose of T‐2 toxin (200 mg), and blood and urine samples were collected at regular time intervals for 48 h. The animal was dosed once more with the same amount and samples were again collected over another 48 h period. Trace amount (2 ppb) of T‐2 toxin was detected in the blood up to 24 h as well HT‐2, TC‐3, and T‐2 tetraol. De‐epoxy‐T‐2‐tetraol was detected in the blood and urine up to 48 h. No T‐2 could be found in the urine but HT‐2, TC‐1, TC‐3 and T‐2‐tetraol were detected. In addition, three major metabolites, i.e., iso TC‐1, de‐epoxy‐TC‐3 and de‐epoxy‐T‐2 tetraol, were found in the urine. Production of these metabolites was maximum at 14–20 h after administration of the toxin. No substantial accumulation of T‐2 toxin derivatives were found in the lung, heart, liver or kidney when the cow was sacrificed at the end of the experiment.
CAFFEINE CONTENT IN COLAS FROM NEW YORK STATE AND ONTARIO
Authors: STAVRIC BOZIDAR , KLASSEN RAYMOND 
Published: April 2007

ABSTRACTThirty‐nine canned soft drinks obtained from New York (NY) State and from Ontario in 1986 were analyzed for caffeine. The major brands of cola drinks from either location differed little in caffeine concentration, with mean values of 92.5 μg/mL for NY State and 86.5 μg/mL for Ontario. However, different can volumes contributed toward the difference in caffeine content per can of cola beverages obtained in NY State and Ontario. The mean caffeine values for the “regular colas” were 34.3 and 21.5 mg/can (concentration range: 2.3–133.4 μg/mL and 0.1–104.9 μg/mL) for the NY State and Ontario products, respectively. The range of caffeine content for all products was from 0.8 to 50.8 mg/can for the NY State colas and from 0.03 to 29.4 mg/can for the Ontario products. Comparison with earlier reports (for USA from 1979:47.3 mg/can; for Ontario from 1976: 40 mg/can) indicated a general decrease in the amount of caffeine in all types of cola beverages in the last 7 years.
EFFECT OF FIELD AND WASHING TREATMENTS ON ETHYLENETHIOUREA LEVELS IN ETHYLENEBISDITHIOCARBAMATE‐TREATED CANNED SPINACH
Authors: GONZALEZ A. R. , DAVIS D. R. , KATTAN A. A. , ELKINS E. R. , KIM E. S. 
Published: April 2007

ABSTRACTThe effects of field application rates, number of applications, interval to harvest after field treatment with ethylenebisdithiocarbamate (EBDC) fungicide and the effect of washing on the levels of the residue ethylenethiourea (ETU) in canned spinach were studied. High rates of applied EBDC high number of field applications and applications closer to harvest time resulted in canned spinach with high levels of ETU. Washing with water before processing significantly reduced the levels of ETU in spinach from all the field treatments, but washing with a solution of sodium hypochlorite and a mild detergent reduced even further the levels of ETU.
THE EFFECTS OF SEVERAL METHODS OF FISH PREPARATION ON RESIDUES OF POLYCHLORINATED BIPHENYLS AND SENSORY CHARACTERISTICS IN STRIPED BASS
Authors: ARMBRUSTER GERTRUDE , GEROW KENNETH G. , GUTENMANN WALTER H. , LITTMAN CHERYL B. , LISK DONALD J. 
Published: April 2007

ABSTRACTFifty striped bass were captured in Long Island Sound. The concentration of polychlorinated biphenyls (PCBs) was determined in the fish fillets before and after baking, boiling, frying, microwaving or poaching to study possible reduction of PCB residues by these cooking procedures. The cooked portions were evaluated for sensory characteristics. PCB content was significantly reduced by cooking, but there were no significant differences in that reduction among the six cooking methods. Tasters preferred fish prepared by “oil‐based” cooking methods (bake, broil, fry) as compared to “water‐based” methods (microwave, poach, boil).
DEVELOPMENT OF STRESS AND SURVIVAL OF SALMONELLA TYPHIMURIUM ATCC 7136 IN A TAPIOCA SOYSTARCH PRODUCT CONTAINING POTASSIUM SORBATE
Authors: LaROCCO KATHLEEN A. , MARTIN SCOTT E. 
Published: April 2007

ABSTRACTThe effects of reduced water activity and 0.1% sorbate on Salmonella typhimurium ATCC 7136 in a soy‐starch product were examined. The formulated product (final pH 6.7), was inoculated with cells to give a final concentration of approximately 2 × 106 cells/g. Ten gram samples were placed in a series of desiccators over saturated salt solutions and stored at either 22°C or 40°C. Water activities ranged from 0.79 to 0.97. Samples were withdrawn at prescribed intervals and appropriate dilutions made. A dual plating procedure was used to monitor growth (tryptic soy agar) and development of injury (Levine's Eosin Methylene Blue Agar supplemented with 2% NaCl and 0.05% sodium desoxycholate). Cells stored at 22°C remained viable longer at an aw of 0.79 than at aw values of 0.96 to 0.97. As storage time increased, cells were stressed at a faster rate at higher aw values. This effect was accelerated at 40°C and as storage time increased.
REGULATORY SIGNIFICANCE OF AEROMONAS IN FOODS
Authors: ARCHER DOUGLAS L. , KVENBERG JOHN E. 
Published: April 2007

ABSTRACTAeromonas hydrophila and other Aeromonas spp. are commonly found in fresh water and in foods. Although their isolation from stools of persons with diarrhea has implicated them as a cause of diarrheal disease, these microbes have failed to produce disease, even at very high doses, in voluntary human feeding studies. The presence of A. hydrophila in foods destined for cancer patients is certainly contraindicated, but at present Aeromonas spp. should be considered putative causes of acute gastroenteritis in normal persons. However, regulatory action based on health concerns seems insupportable at this time.
DETERMINATION OF ETHYL CARBAMATE IN COMMERCIAL PROTEIN BASED CONDIMENT SAUCES BY GAS CHROMATOGRAPHY‐MASS SPECTROMETRY
Authors: HARTMAN THOMAS G. , ROSEN ROBERT T. 
Published: April 2007

ABSTRACTCommercially obtained protein based condiments, including soy sauces, were analyzed for the presence of ethyl carbamate (urethane) using combined gas chromatography‐mass spectrometry (GC‐MS). Samples were spiked with 100 parts‐per‐billion (ppb) of t‐butyl carbamate internal standard, extracted with methylene chloride and concentrated prior to GC‐MS analysis. For quantitation, the ratio of the pseudomolecular ions produced during isobutane chemical ionization (CI) at m/z 90 (ethyl carbamate) and m/z 118 (t‐butyl carbamate) were monitored by mass chromatography. Response factors for ethyl carbamate versus the internal standard were determined in both the electron ionization (EI) and chemical ionization modes. The CI mode was used for quantitation as it was more sensitive and interference free. Samples testing positive by CI‐MS were subsequently scanned by EI‐MS for confirmation of identity as the CI spectra did not contain fragment ions necessary for adequate specificity. This method proved simple and reliable with detection limits less than 1 ppb. Limits of confirmation were 10 ppb. The recovery of internal standard was 86.7%± 5.6%. Only fermented products were found to contain ethyl carbamate.
EFFECT OF SOME PRESERVATIVES AND FUNGICIDES IN ARRESTING FUNGAL INFESTATION OVER MARKETED BETEL NUT (ARECA CATECHU L.)
Authors: RAISUDDIN  , MISRA J. K. 
Published: April 2007

ABSTRACTBetel nut, a common masticatory, extensively chewed in India and other countries, is usually infested by a number of fungi. Many of them produce toxins. Attempts were made to control the fungal infestation of betel nuts by temperature treatment, and the use of preservatives and fungicides. Varying degrees of control of fungal infestation were seen. A temperature treatment of 60°C for 6 h totally inhibited fungi. Boric and propionic acids at 5% and 1%, respectively, were effective in completely suppressing the fungal growth on nuts in 4 weeks. Except for potassium metabisulphite, which inhibited fungal populations up to 80%, other salts at .5% to 1% inhibited fungal infestation 50 to 70%. Among the fungicides, Dithane M‐45 was quite effective at 0.2%, and was totally inhibitory at 5% in four weeks.
GAMMA IRRADIATION, HOT WATER AND IMAZALIL TREATMENTS ON DECAY ORGANISMS AND PHYSICAL QUALITY OF STORED NETTED MUSKMELON FRUIT
Authors: LESTER GENE 
Published: April 2007

ABSTRACTNonchemical treatments of gamma irradiation (2 Kilograys) and hot water (57°C) and the fungicide imazalil (1000 ppm) were compared with and without shrink‐film wrap for effects on decay and physical quality of netted muskmelon fruit stored at 4°C for 0 through 60 days. Gamma irradiation was ineffective in controlling decay and surface molds, and injurious to physical quality by decreasing firmness, increasing fresh weight loss, membrane leakage and vein track browning. Hot water treatment coupled with shrink‐film wrap was effective in controlling decay activity and maintaining physical quality up to 20 days storage. Imazalil coupled with shrink‐film wrap controlled the incidence and severity of decay and maintained fruit firmness, moisture loss, membrane permeability and vein track browning for almost 60 days storage.
REDUCING MICROBIAL POPULATIONS ON BEEF TISSUES: CONCENTRATION AND TEMPERATURE OF LACTIC ACID
Authors: ANDERSON M.E. , MARSHALL R.T. 
Published: April 2007

ABSTRACT Cylindrical samples of beef semitendinosus muscle were dipped in inocula of diluted (1:8) fresh bovine manure or suspensions of Escherichia coli or Salmonella typhimurium. After air drying 15 min, samples were sanitized by dipping in lactic acid(0, 1, 2 or 3%)for 15 s at 25, 40, 55 or 70°C. The most effective treatment was dipping the lean beef muscle in 3% lactic acid solution at 70°C. In general, as the temperature of acid at each concentration was increased from 25 to 70°C, numbers of surviving test organisms were increasingly reduced. Overall, concentration was an insignificant variable at the higher temperatures but became significant as temperature was lowered. Treatment tended to affect aerobes most and E. coli least. Bacterial injury was shown to be a factor to be considered when conducting sanitizing studies.
EXTINCTION OF LISTERIA MONOCYTOGENES IN SINGLE‐STRENGTH ORANGE JUICE: COMPARISON OF METHODS FOR DETECTION IN MIXED POPULATIONS1
Authors: PARISH M. E. , HIGGINS D. P. 
Published: April 2007

ABSTRACTThe FDA method of selective enrichment followed by selective plating on modified McBride agar was capable of detecting the presence of L. monocytogenes inoculated into a typical, commerical, reconstituted, single‐strength orange juice at the 100 cfu/mL level. The KOH shock treatment, formerly recommended in the FDA protocol, negatively affected recovery of Listeria at 100 and 101 levels in juice which also had a low background microflora (102 cfu/mL total count); however, KOH treatment was required for Listeria detection in juice which had high background microflora (108 cfu/mL). Two other protocols for detection of Listeria which utilized cold enrichment or different selective enrichment media were less effective than the FDA procedure due to heavy growth of background microflora. No Listeria was detected in 100 commerical orange juice samples from dairy and nondairy processors in geographically distinct areas of North America using the FDA method.
RESTAURATEUR REACTION TO IRRADIATED SHELLFISH
Authors: JAROSZ L. A. , TIMMER J. , RACH E. C. 
Published: April 2007

ABSTRACTForty‐two restaurateurs in Wisconsin were interviewed to determine their awareness of food irradiation and use of shellfish. The restaurateurs were divided into control and test groups; the latter heard an explanation that favorably explained the process of food irradiation. This explanation had no effect (P< .05) on the reaction to six statements regarding food irradiation and contamination. Only 8% of all the respondents knew that the shellfish served in his/her restaurant were purchased from shippers listed on the approved interstate shellfish shippers’list. In addition, 24% of the respondents disagreed with the statement “I think that shellfish are carriers of organisms that can cause illness” and 57% had never heard of food irradiation. This pilot study showed that educational activities regarding food irradiation and shellfish purchasing and handling are needed for these important wholesale consumers of shellfish.
ANALYSIS OF DITHIOCARBAMATE AND NICKEL RESIDUES IN LETTUCE AND PEPPERS GROWN IN SOIL CONTAINING PHOTODEGRADABLE PLASTIC MULCH
Authors: WOLFE DAVID W. , BACHE CARL A. , LISK DONALD J. 
Published: April 2007

ABSTRACTPhotodegradable plastic, which contains nickel and dithiocarbamates as active ingredients, controls weeds and conserves moisture during the growth of vegetables after which it may be plowed into the soil to decompose. Lettuce and green peppers were grown in the greenhouse and field in soil into which was incorporated photodegraded plastic at rates equivalent of up to 30 years of repetitive annual plastic use. Dithiocarbamate residues were not detectable in the harvested crop or soil samples. Residues of nickel showed no consistent differences between treated or control crop and soil samples.
DETERMINATION OF PIRIMIPHOS‐METHYL IN PASTA BY GAS CHROMATOGRAPHY/CHEMICAL IONIZATION MASS SPECTROMETRY
Authors: MATTERN GREGORY C. , WINSTON MARVIN , ROSEN JOSEPH D. 
Published: April 2007

ABSTRACTA method for the determination of pirimiphos‐methyl residues in pasta has been developed. The pesticide was extracted from pasta using the Luke procedure modified for low moisture, nonfatty food products. The extracts were analyzed by capillary column gas chromatography using an ion trap mass spectrometer in the chemical ionization mode as the detector. Quantification was performed using fluorene as the internal standard. The limit of detection was 0.005 ppm. Recoveries from spaghetti were 83.0% at the 0.100 ppm level and 93.3% at the 0.010 ppm level. Of 48 spaghetti samples analyzed, 38 contained detectable residues between trace (>0.005 ppm) and 0.180 ppm. Electron ionization (EI) was used to confirm residues as low as 0.016 ppm in more concentrated extracts.
TEMPERATURE SHIFT EFFECTS ON INJURY AND DEATH IN LISTERIA MONOCYTOGENES SCOTT A
Authors: SMITH J. L. , MARMER B. S. 
Published: April 2007

ABSTRACT Exposure of Listeria monocytogenes Scott A grown at 37°C to a 1 h heat treatment at 52°C resulted in little death of the cells (< 0.5 log). However, as the temperature of growth decreased, there was an increase in the extent of death (> 4 logs at 10°C growth temperature). Heat induced injury, however, decreased as the growth temperature decreased. Shifting L. monocytogenes grown at 10, 19, or 28°C to 37°C for periods up to 5 h led to cells with increased heat tolerance. However, there was little effect on injury by the shift‐up procedure. Presence of chloramphenicol during the shift‐up period inhibited the gain in heat tolerance. L. monocytogenes grown at low temperatures (< 28°C), were more susceptible to killing by heat, but this susceptibility could be lost if cells grown at low temperatures are given a short incubation at 37°C. The data obtained here suggest that if foods containing L. monocytogenes are temperature‐abused for even short periods, the organisms will acquire an increased heat tolerance and will require higher inactivation temperatures or longer processing times.
RAPID METHOD FOR DETECTION OF SALMONELLAE ATTACHED TO CHICKEN SKIN1
Authors: TSAI HSIU‐CHUAN SONIA , SLAVIK MICHAEL F. 
Published: April 2007

ABSTRACT A rapid, sensitive nitrocellulose membrane lifting technique was developed to identify Salmonella typhimurium attached to chicken skin. Basically, this method used a nitrocellulose membrane to remove salmonellae attached to chicken skin. The membrane with attached salmonellae was then incubated on xylose lysine deoxycholate (XLD) agar for 18 h at 37°C. Appearance of black colonies on the white membrane was considered a positive presumptive test for salmonellae. Immunostaining of colonies on the nitrocellulose membrane was then used to confirm presence or absence of salmonellae. This technique can be used to identify salmonellae contamination of chicken skin in less than 24 h and was shown to be more sensitive than presently used swabbing or washing techniques.
SHELF‐LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEW
Authors: REDDY N. R. , ARMSTRONG D. J. , RHODEHAMEL E. J. , KAUTTER D. A. 
Published: April 2007

ABSTRACTShelf‐life and quality of fresh fishery products can be extended by the use of a modified atmosphere (MA) and high barrier film packaging coupled with refrigerated storage. MAs with elevated levels of carbon dioxide inhibit or slow the growth of various aerobic spoilage bacteria of fishery products by extending the lag phase. However, at the same time, MAs provide conditions for the growth of Grampositive bacteria and food pathogens within the package. The extension of the storage life of the refrigerated MA products may enable the slower‐growing Gram‐positive bacteria to reach high populations. The shelf‐life of fishery products packaged under MAs rich in carbon dioxide coupled with storage at 8.0°C or below can be extended more than 100%. Major safety concerns regarding the risk of foodborne botulism can result from MA packaging of fresh fishery products that contain the spores of nonproteolytic C. botulinum and are subsequently temperature‐abused. Minimizing the risk of foodborne botulism by including inhibitory factors such as antimicrobial agents before packaging fishery products under MAs and strict adherence to refrigerated storage temperatures are discussed.