MedWorm: Food Science

North American Rescue, LLC Announces A Follow-Up to the Recall of Crickit Convenience Kits Because of Possible Health Risk Related to Nationwide Recall of Triad Povidone Iodine Prep Pads

Food and Drug Administration — Mon, 06 Feb 2012 21:32:00 +0100

Under the direction of the FDA, North American Rescue, LLC (NAR) today announces the market recall of the NAR Surgical Crichothyroidotomy Kit or Crickit, due to potential contamination of the povidone iodine prep pads, manufactured by Triad Group. This recall is a follow up to the recall initiated on May 5, 2011. North American Rescue, LLC has successfully contacted 97% of our customers and requested they contact our customer service department for return instructions. (Source: Food and Drug Administration)

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Antimicrobial Activity of Lauric Arginate‐Coated Polylactic Acid Films against Listeria monocytogenes and Salmonella Typhimurium on Cooked Sliced Ham

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

This article shows how we can simply develop functional green packaging of PLA for food with effective and efficient antimicrobial activity by use of LAE coating on the surface via corona discharge.Practical Application: The effectiveness of an innovative antimicrobial LAE‐coated PLA film against foodborne pathogens was demonstrated. Importantly, the application of the LAE to form the LAE‐coated PLA film can be customized within current film manufacturing lines. (Source: Journal of Food Science)

Detection of Chicken and Turkey Meat in Meat Mixtures by Using Real‐Time PCR Assays

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

In conclusion, TaqMan probe assays developed in this research are promising tools in the specific identification and sensitive quantification of meat species even in the case of heat‐treated meat products, and suitable for a rapid, automated, and routine analysis. (Source: Journal of Food Science)

E. Coli O157:H7 Population Reduction from Alfalfa Seeds with Malic Acid and Thiamine Dilauryl Sulfate and Quality Evaluation of the Resulting Sprouts

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

The objectives of this research were to examine the efficacy of malic acid (MA) and thiamine dilauryl sulfate (TDS) combined treatments on the inactivation of E. coli O157:H7 on alfalfa seeds, to study the growth of the remaining E. coli cells during sprouting, and to evaluate the sprout quality. When 10 g of inoculated alfalfa seeds were washed in a 10% MA‐1% TDS solution, a complete elimination of E. coli was achieved. The same result was observed by washing the seeds in a 20000 ppm Ca(OCl)2 solution. However, when the seed size was increased to 50 g while maintaining the same seed‐to‐sanitizer ratio, both the MA + TDS and the 20000 ppm chlorine washes failed to completely inactivate the E. coli cells on the seeds. Nevertheless, the 10% MA‐1% TDS solution was significantly more e...

HPLC‐DAD‐ESI‐MS Analysis of Flavonoid Compounds in 5 Seedless Table Grapes Grown in Apulian Region

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: Flavonoids present in skin extracts of red seedless table grape varieties Summer Royal, Autumn Royal, and Crimson, and white seedless varieties Carati and Thompson were analyzed by HPLC‐DAD‐MS, in 3 y of study (2006 to 2008). The anthocyanins, delphinidin‐3‐O‐glucoside, cyanidin‐3‐O‐glucoside, petunidin‐3‐O‐glucoside (with their corresponding p‐coumaroyl derivatives), peonidin‐3‐O‐glucoside, and malvidin‐3‐O‐glucoside (with their corresponding acetyl, caffeoyl, and p‐coumaroyl derivatives) were found. In addition the flavonols quercetin‐3‐O‐glucuronide, quercetin‐3‐O‐rutinoside, quercetin‐3‐O‐glucoside, kaempferol‐3‐O‐glucoside, kaempferol‐3‐O‐galactoside, and the flavan‐3‐ols procyanidin B1, procyanidin B...

Comparison of Oxidized and Reduced Glutathione in the Bread‐Making Qualities of Rice Batter

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: The demand for gluten‐free bread is growing as the recognition of celiac disease and wheat allergy has increased worldwide. In our previous study, reduced glutathione (GSH) was found to improve the gas‐retaining properties of rice batter used for gluten‐free bread. In this article, oxidized glutathione (GSSG) was shown to have the same effect. Moreover, sensory tests revealed that GSSG bread had a significantly reduced sulfurous odor. Analyses by a gas chromatography‐flame photometric detector demonstrated the presence of hydrogen sulfide and methyl mercaptan in the headspace of GSH bread, and also their significant reduction in GSSG bread. The viscoelastic properties and microstructures of GSSG and GSH bread did not noticeably differ. These observations suggest the us...

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Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: Goat milk fat includes several branched chain fatty acids (BCFAs), like 4‐methyloctanoic acid, which when free, are responsible for goaty flavor. This flavor limits the market opportunities for goat milk. Prior research showed that cyclodextrins (CDs) can reduce goaty flavor, presumably by binding free fatty acids. This research extends that observation. In odor ranking trials in citrate buffer at pH 4.8, β‐CD concentrations between 0% and 0.35% were increasingly effective in reducing odor intensity due to 4‐methyloctanoic acid, but only when present in high molar excess. α‐CD was also effective, but γ‐CD was not. In lipase‐treated goat milk only β‐CD was effective but at much lower molar excess, a difference potentially explained by several factors. One was ...

Anticoagulatory and Antiinflammatory Effects of Astaxanthin in Diabetic Rats

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: Astaxanthin at 0.01 or 0.05% of the diet was supplied to diabetic rats for 12 wk. Astaxanthin intake significantly increased its deposit in plasma, and retained glutathione content, reduced the production of reactive oxygen species, interleukin‐6, tumor necrosis factor‐α, and monocyte chemoattractant protein‐1 in blood and kidney of diabetic rats (P < 0.05). Astaxanthin treatments also significantly decreased plasma levels of C‐reactive protein and von Willebrand factor in diabetic rats (P < 0.05). Astaxanthin intake at 0.05% significantly diminished plasminogen activator inhibitor‐1 and factor VII activities, enhanced antithrombin‐III and protein C activities in circulation (P < 0.05). These results support that astaxanthin could attenuate diabetes assoc...

Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: Edible coatings made of whey protein isolate (WPI), pea starch (PS), and their combinations with carnauba wax (CW) were prepared and characterized. WPI combined with CW formed stable emulsion while PS with CW formed unstable emulsion and both formulations produced non‐homogeneous films. Addition of PS to WPI: CW combination at the ratio of 1: 1: 1, respectively, resulted in stable emulsion and homogenous films. The emulsion PS: WPI: CW (1: 1: 2) was stable and formed a continuous film but had less homogenous droplets size distribution when compared to 1: 1: 1 film. Combined films had a reduced tensile strength and elongation compared to single component films. WPI : CW (1: 1) films had higher elastic modulus than the WPI films, but the modulus reduced by the addition of PS...

Fish Oil Fortification of Soft Goat Cheese

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

In this study, goat cheese was successfully fortified to deliver 127 mg omega‐3 fatty acids per 28 g serving without affecting shelf life or consumer purchase intent. (Source: Journal of Food Science)

Thermal Oxidation Studies on Reduced Folate, L‐5‐Methyltetrahydrofolic Acid (L‐5‐MTHF) and Strategies for Stabilization Using Food Matrices

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: The thermal stability of L‐5‐methyltetrafolic acid (L‐5‐MTHF) was investigated in model/buffer systems and food systems. L‐5‐MTHF degradation followed first‐order reaction kinetics with relatively greater (P < 0.01) stability at pH 4 compared to pH 6.8 in the buffer systems. This was confirmed using cyclic voltammetry. The stability (for example, k‐values) of L‐5‐MTHF in an oxygen controlled environment improved (P < 0.001) proportionally when in the presence of increasing molar ratios of sodium ascorbate (NaAsc). The addition of NaAsc to L‐5‐MTHF after heat treatment was also effective at returning thermally oxidized L‐5‐MTHF back to its original form. A scheme was developed to explain the degradation and regeneration of L‐5‐MTHF. The imp...

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Lipase‐Catalyzed Production of Pinolenic Acid Concentrate from Pine Nut Oil Using a Recirculating Packed Bed Reactor

Journal of Food Science — Mon, 06 Feb 2012 05:00:00 +0100

Abstract: Pinolenic acid (PLA) concentrate in fatty acid ethyl ester (FAEE) was efficiently produced from pine nut oil via lipase‐catalyzed ethanolysis using a recirculating packed bed reactor (RPBR). The effects of reaction temperature, molar ratio, and residence time on the concentration of PLA were explored. Novozym 435 lipase from Candida antarctica showed less selectivity toward PLA esterified at the sn‐3 position when temperature was increased from 45 to 55 °C. For the trials of molar ratio between 1: 50 and 1: 100 (pine nut oil to ethanol), there were no significant differences in the yield of PLA. Residence time of substrate in a RPBR affected significantly the PLA content as well as the yield of PLA. Optimal temperature, molar ratio (pine nut oil to ethanol), and residen...

Healthy People Co. Issues a Voluntary Recall of Specific Lots of the Dietary Supplements Found to Contain Undeclared Drug Ingredients

Food and Drug Administration — Sat, 04 Feb 2012 21:11:00 +0100

Healthy People Co. announced today that it is conducting a voluntary nationwide recall of the company’s dietary supplements sold under the brand names Healthy People Co. specific to the following Lot Numbers. Healthy People Co. is conducting a voluntary recall because FDA lab analysis has confirmed the presence of Sibutramine and Tadalafil, making these products unapproved new drugs. (Source: Food and Drug Administration)

Nest Collective Voluntarily Recalls Select Revolution Foods Jammy Sammy - Strawberry Jam & Peanut Butter Snack Size Sandwich Bars Due to a Labeling Error (Undeclared Peanut on Inner Wrapper)

Food and Drug Administration — Sat, 04 Feb 2012 17:47:00 +0100

Nest Collective ™ announced today that it is voluntarily recalling 8150 selling units of its Jammy Sammy™ - Strawberry Jam & Peanut Butter Flavor Snack Size Sandwich Bars due to a mislabeled inner wrapper. The cartons contain the best by date June 28, 2012 and are marked with the following universal product code (UPC) #89676600116 6 located on the bottom of the package. (Source: Food and Drug Administration)

California Firm Recalls Prepared Sandwiches that Contain Hard-Cooked Eggs

Food and Drug Administration — Sat, 04 Feb 2012 04:48:00 +0100

GH Foods CA, LLC was notified by their supplier that the eggs supplied to them were from Michael Foods, Inc, who recalled Hard-Cooked eggs due to potential contamination by Listeria monocytogenes. GH Foods CA, LLC, Sacramento, California, is therefore recalling sandwiches, associated with the affected eggs, due to potential contamination of Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and individuals with weakened immune systems. (Source: Food and Drug Administration)

Isolation and Molecular Characterization of Escherichia coli O157 from Broiler and Human Samples

Foodborne Pathogens and Disease — Sat, 04 Feb 2012 04:06:44 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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Greencore, USA â€“ Cincinnati, Recalls Egg Salad Sandwiches with Brand Name Quick CafÃ© and Take Away CafÃ© because of Possible Health Risk

Food and Drug Administration — Fri, 03 Feb 2012 21:32:00 +0100

Greencore, USA is recalling approximately 550 pounds of egg salad sandwiches. The sandwiches contain eggs manufactured by Michael Foods Inc that are the subject of a previous recall due to possible contamination with Listeria Monocytogenes. (Source: Food and Drug Administration)

Salmonella Enteritidis Strains from Poultry Exhibit Differential Responses to Acid Stress, Oxidative Stress, and Survival in the Egg Albumen

Foodborne Pathogens and Disease — Fri, 03 Feb 2012 15:39:03 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Allisonâ€™s Gourmet Kitchens Recalls Prepared Salads that Contain Hard Cooked Eggs Due to Potential Health Risk.

Food and Drug Administration — Fri, 03 Feb 2012 02:56:00 +0100

Allisonâ€™s Gourmet Kitchens was notified by their egg supplier, Michael Foods, Inc. that they are recalling numerous lots of their hard cooked eggs due to the potential for contamination by Listeria monocytogenes. Some of these eggs were introduced into our process to manufacture these effected products. (Source: Food and Drug Administration)

Bedford Laboratories Issues A Voluntary Nationwide Patient Level Recall Of Acetylcysteine Solution, USP, LOT 1877093

Food and Drug Administration — Thu, 02 Feb 2012 22:20:00 +0100

Bedford Laboratories, today issues updated guidance on the following nationwide voluntary product recall originally initiated on December 20, 2011 (Source: Food and Drug Administration)

Wegmans Recalls Various Prepared Foods That Contain Hard-Cooked Eggs Produced by Michael Foods

Food and Drug Administration — Thu, 02 Feb 2012 21:23:00 +0100

Wegmans Food Markets, Inc. is recalling hard-cooked eggs, as well as prepared foods that contain hard-cooked eggs, sold between January 23 and February 1, 2012 because the eggs have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. (Source: Food and Drug Administration)

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The Cytotoxic Effect of Essential Oils from Origanum vulgare L. and/or Rosmarinus officinalis L. on Aeromonas hydrophila

Foodborne Pathogens and Disease — Thu, 02 Feb 2012 20:34:17 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Seroprevalence and Risk Factors for Brucellosis in a High-Risk Group of Individuals in Bangladesh

Foodborne Pathogens and Disease — Thu, 02 Feb 2012 20:34:13 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Dynamics of Salmonella Serotype Shifts in an Endemically Infected Dairy Herd

Foodborne Pathogens and Disease — Thu, 02 Feb 2012 20:34:06 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Tentative Colistin Epidemiological Cut-Off Value for Salmonella spp.

Foodborne Pathogens and Disease — Thu, 02 Feb 2012 20:34:03 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Development of PCR Primers and a DNA Macroarray for the Simultaneous Detection of Major Staphylococcus Species Using groESL Gene

Foodborne Pathogens and Disease — Thu, 02 Feb 2012 20:29:55 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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S&M USA Enterprise Issues an Alert on Undeclared Sulfites in Zhang Zhou Brand Tremella

Food and Drug Administration — Thu, 02 Feb 2012 19:36:00 +0100

S&M USA ENTERPRISE is recalling ZHANG ZHOU BRAND TREMELLA because it may contain undeclared sulfites. People who have severe sensitivity to sulfites run the risk of serious or life-threatening allergic reactions if they consume this product. (Source: Food and Drug Administration)

Updated News Release With Corrected Lot Numbers: Advanced Animal Nutrition Recalls Dog Power Dry Dog Food

Food and Drug Administration — Thu, 02 Feb 2012 18:19:00 +0100

Advanced Animal Nutrition today announced a voluntary recall of its dry Dog Power Dog Food- due to aflatoxin levels that were detected above the acceptable limit. The affected products were manufactured between Jan. 4, 2011, and Nov. 18, 2011. (Source: Food and Drug Administration)

W & C International Import Inc. Issues An Alert On Un-Eviscerated "Rely" Dried Yellow Croaker

Food and Drug Administration — Thu, 02 Feb 2012 16:44:00 +0100

W & International Import Inc. is recalling "Rely" Dried Yellow Croaker because the product was found to be un-eviscerated. The recalled "Rely" Dried Yellow Croaker was distributed nationwide in bulk cardboard boxes. (Source: Food and Drug Administration)

W & C International Import Inc. Issues an Alert on Un-eviscerated â€œRelyâ€� Sardine Anchovies

Food and Drug Administration — Thu, 02 Feb 2012 16:41:00 +0100

W & International Import Inc. is recalling â€œRelyâ€� Sardine Anchovies because the product was found to be un-eviscerated. The recalled â€œRelyâ€� Sardine Anchovies were distributed nationwide in 7.0 oz. plastic packages.Â The â€œRelyâ€� Sardine Anchovies are a product of China. (Source: Food and Drug Administration)

Michael Foods Recalls Hard-Cooked Eggs Packed In Brine Sold In 10- And 25-Pound Pails Because Of Possible Health Risk

Food and Drug Administration — Wed, 01 Feb 2012 21:16:00 +0100

Michael Foods, Inc. is recalling specific lot dates of hard-cooked eggs in brine sold in 10- and 25-pound pails for institutional use that were produced at its Wakefield, Nebraska facility because the product has the potential to be contaminated with Listeria monocytogenes. Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. (Source: Food and Drug Administration)

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Dietary Supplement Use by Children and Adolescents in the United States to Enhance Sport Performance: Results of the National Health Interview Survey

The Journal of Primary Prevention — Wed, 01 Feb 2012 17:14:25 +0100

Abstract Dietary supplements may improve sport performance in adults. However, this has not been established in children. The aim of this study was to assess self-reported or parental-reported dietary supplement use to enhance sports performance among the child subset of the National Health Interview Survey (NHIS) dataset and determine national population estimates for that use. NHIS 2007 Child Alternative Medicine files containing records for children aged <18 years were used. Typical demographic variables were utilized as well as parental presence; parental education level; use of any herb, vitamin, and/or mineral use for sports performance by children; and age. Most (94.5%) who reported using supplements used multivitamin and/or mineral combinations followed by ...

Issue Information

Journal of Food Quality — Wed, 01 Feb 2012 05:00:00 +0100

(Source: Journal of Food Quality)

Control of listeria monocytogenes in recycled chill brine using ultraviolet light and antimicrobial agents

Journal of Food Safety — Wed, 01 Feb 2012 05:00:00 +0100

ABSTRACTPostprocessing contamination of the products in a processing plant has been identified as one of the major reasons for food contamination with Listeria; brining is one such postprocessing area. Our previous study has shown that the combinations of UV and antimicrobials reduces the number of this organism significantly in fresh brine, but brine is usually recycled from days to weeks depending on its use. Therefore, this study is focused on the reduction of L. monocytogenes in recycled chill brine (obtained from a frankfurter processor) using the combinations of UV and antimicrobial agents, such as citric acid (CA), hydrogen peroxide (HP) and dimethyl dicarbonate (DMDC). Results show that the combinations of UV and 2000 ppm and 4000 ppm HP were the most effective treatments in ...

Issue Information

Journal of Food Biochemistry — Wed, 01 Feb 2012 05:00:00 +0100

(Source: Journal of Food Biochemistry)

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President Global Corporation Announces Bin-Bin Snow Rice Crackers and Bin-Bin Rice Crackers Recall For Undeclared Egg

Food and Drug Administration — Wed, 01 Feb 2012 03:43:00 +0100

President Global Corp., Buena Park, CA is recalling all codes of Bin-Bin Snow Rice Cracker net weight 5.3oz (150g) and Bin-Bin Rice Crackers net weight 15.8oz (450g) because of undeclared egg allergens. (Source: Food and Drug Administration)

Pfizer Announces Voluntary Nationwide Recall of Lo/Ovral-28 and Norgestrel/Ethinyl Estradiol Tablets Due to Possibility of Inexact Tablet Counts or Out of Sequence Tablets

Food and Drug Administration — Wed, 01 Feb 2012 02:52:00 +0100

Pfizer Inc. announced today that it has voluntarily recalled 14 lots of Lo/Ovral-28 (norgestrel and ethinyl estradiol)Tablets and 14 lots of Norgestrel and Ethinyl Estradiol Tablets (generic)for customers in the U.S. market. (Source: Food and Drug Administration)

Gemini Food Corporation and Tong Enterprises Announces Bin-Bin Snow Rice Crackers and Bin-Bin Rice Crackers Recall For Undeclared Egg

Food and Drug Administration — Tue, 31 Jan 2012 22:29:00 +0100

Gemini Food Corporation of City of Industry, CA and Tong Enterprises of Hayward, CA are recalling all codes of Bin-Bin Snow Rice Cracker net weight 5.3oz (150g) and Bin-Bin Rice Crackers net weight 15.8oz (450g) because of undeclared egg allergens. People who have an allergy or severe sensitivity to eggs, run the risk of suffering serious or life-threatening reactions if they consume this product. (Source: Food and Drug Administration)

How Sweet It Is Fudge and Candy Company, East Lansing, Michigan, Allergy Alert On Undeclared Milk Allergens In Products "Peanut Butter Buckeye" and â€œPeanut Butter Smoothieâ€� Date Code 01/23/2012 and Earlier

Food and Drug Administration — Tue, 31 Jan 2012 22:26:00 +0100

How Sweet It Is Fudge and Candy Company Inc. is recalling / correcting its 32 count packages of â€œPeanut Butter Buckeyeâ€� and â€œPeanut Butter Smoothieâ€� because they do contain undeclared milk allergens. People who have allergies to milk run the risk of serious or life-threatening allergic reaction if they consume this product. (Source: Food and Drug Administration)

Vitaflo USA Announces Nationwide Voluntary Recall of Renastart 14.11 oz (400g) Cans Batch Number 12832 Due to Possible Health Risk

Food and Drug Administration — Tue, 31 Jan 2012 15:39:00 +0100

Vitaflo USA has announced a voluntary recall of Renastart 14.11 oz (400g) cans, Batch Number 12832 (shown on underside of can), because some of the product shipped throughout the United States during the period December 29, 2011 through January 26, 2012 has been incorrectly labeled. Renastart is a powdered medical food used in the dietary management of pediatric renal disease, for patients one year and older in the United States. (Source: Food and Drug Administration)

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Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts

International Journal of Food Engineering — Tue, 31 Jan 2012 09:13:50 +0100

Ginkgo nuts were used as raw material and peptides were prepared in turn with Neutral protease and Flavourzyme. In single-factor experiments of Neutral protease, conditions of temperature, pH, enzyme concentration and substrate concentration were optimized in term of degree of hydrolysis (DH). Based on the results of single-factor experiments, an orthogonal experiment (L9(3)4) was conducted to optimize the hydrolysis conditions of Neutral protease. The results showed that enzyme concentration, substrate concentration, reaction temperature and initial pH were the main variables that influenced DH. The highest DH was obtained when hydrolysis time, reaction temperature, initial pH, enzyme amount and substrate concentration were 4 h, 45 oC, 7.0, 1.8 mg/mL and 0.02 g/mL, respectively. Subsequen...

Aveeno baby calming comfort lotion

Food and Drug Administration — Mon, 30 Jan 2012 23:22:00 +0100

Johnson & Johnson Consumer Companies, Inc. is voluntarily recalling from retailers one lot of AVEENO® BABY CALMING COMFORT® LOTION (full product details below) in Alabama, Arkansas, Florida, Georgia, Kansas, Louisiana, Mississippi, Tennessee and Texas. This is not a consumer level recall and no action is required by consumers. (Source: Food and Drug Administration)

Cereals with that chameleon quality

Guardian Unlimited Science — Mon, 30 Jan 2012 16:30:01 +0100

Researchers have patented a way to make your breakfast cereal change colour before your eyesWhen parents warn children not to play with their food, there's now reason to add a menacing "even if": "even if the food begins playing with you". Recently, food was given a new ability to play, a little, the moment it encounters milk.Researchers have patented a way to make breakfast cereal change colour as it sits in the bowl, awaiting its roller-coaster ride down somebody's throat.The patent documents explain why the world needs this to occur, as well as how, chemically and mechanically, to do it.Hideo Tomomatsu of Crystal Lake, Illinois, filed a patent application in 1987 for what he called "colour-changing cereals". Eight years later, Joseph Farinella of Chicago, Illinois, and Justin French of ...

Walgreen Co. Voluntarily Recalls Certain Lots of 13 Oz. Chocolate-Covered Raisins As Product May Contain Peanuts, Almonds, Soy Due to Packaging Error

Food and Drug Administration — Mon, 30 Jan 2012 15:54:00 +0100

Walgreen Co. is voluntarily recalling certain lots of 13-oz. Walgreens Chocolate-Covered Raisins because the packages may contain Walgreens Bridge Mix with peanut, almond and soy ingredients. The error occurred when Walgreens Bridge Mix was mistakenly packaged with the Walgreens Chocolate-Covered Raisin labeling. (Source: Food and Drug Administration)

Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk.

Food Microbiology — Sun, 29 Jan 2012 21:55:43 +0100

This study shows the potential of using high hydrostatic pressure to induce the germination of B. sporothermodurans spores in milk before a heat treatment. PMID: 22265276 [PubMed - in process] (Source: Food Microbiology)

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Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.

Food Microbiology — Sun, 29 Jan 2012 21:55:32 +0100

Authors: Aponte M, Blaiotta G, La Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti G Abstract The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) "Nocellara del Belice", coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate lactic acid bacteria strains with relevant technological properties. Among 88 identified isolates, one Lactobacillus pentosus strain showed remarkable biochemical features and high acidification rate...

pilF polymorphism-based real-time PCR to distinguish Vibrio vulnificus strains of human health relevance.

Food Microbiology — Sun, 29 Jan 2012 21:55:21 +0100

Authors: Baker-Austin C, Lemm E, Hartnell R, Lowther J, Onley R, Amaro C, Oliver JD, Lees D Abstract The Gram-negative bacterium Vibrio vulnificus is a common inhabitant of estuarine environments. Globally, V. vulnificus is a significant foodborne pathogen capable of causing necrotizing wound infections and primary septicemia, and is a leading cause of seafood-related mortality. Unfortunately, molecular methods for the detection and enumeration of pathogenic V. vulnificus are hampered by the genetically diverse nature of this pathogen, the range of different biotypes capable of infecting humans and aquatic animals, and the fact that V. vulnificus contains pathogenic as well as non-pathogenic variants. Here we report an alternative approach utilizing the development of a real-tim...

Behaviour of Listeria monocytogenes isolates through gastro-intestinal tract passage simulation, before and after two sub-lethal stresses.

Food Microbiology — Sun, 29 Jan 2012 21:55:11 +0100

Authors: Barbosa J, Borges S, Magalhães R, Ferreira V, Santos I, Silva J, Almeida G, Gibbs P, Teixeira P Abstract The effects of previous exposure to sub-lethal acidic and osmotic stresses on the survival of Listeria monocytogenes during exposure to gastro-intestinal (GI) tract simulation, was investigated. Six L. monocytogenes strains isolated from cheeses were selected and exposed to high salt concentrations or acidic conditions and their viability compared in quick and slow digestions. The results demonstrated that (i) all isolates were more sensitive to the exposure to acidic than to osmotic sub-lethal conditions (ii) significant differences (p < 0.05) between the two types of digestion were observed; in slow digestion, the log reduction was higher for all the tested iso...

Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH.

Food Microbiology — Sun, 29 Jan 2012 21:55:01 +0100

Authors: Baril E, Coroller L, Couvert O, Leguérinel I, Postollec F, Boulais C, Carlin F, Mafart P Abstract Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus weihenstephanensis KBAB4 and Bacillus licheniformis AD978 spores. A decrease in heat resistance (δ) was observed for spores produced either at low temperature, at high temperature or at acidic pH. Sporulation temperature and pH maximizing the spore heat resistance were identified. Heat sensitivity (z) was not modified whatever the sporulation environmental factors ...

Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese.

Food Microbiology — Sun, 29 Jan 2012 21:54:50 +0100

Authors: Baruzzi F, Lagonigro R, Quintieri L, Morea M, Caputo L Abstract The aim of this study was to analyse non-lactic acid bacteria populations (NLABPs) and evaluate their role in proteolysis of cold-stored high moisture (HM) Mozzarella cheese. NLABPs reached values close to 8 log cfu mL(-1) after seven days of cold storage. Sequencing of 16 rDNA and rpoB genes and molecular biotyping allowed to identify 66 bacterial strains belonging to 25 species from 15 genera, mainly represented by Pseudomonas, Acinetobacter, and Rahnella. Fifteen strains showed proteolytic activity values higher than 1000.00 μg Gly mL(-1) after 24 h of growth in skimmed milk. Moreover, as shown by Urea-PAGE, 11 proteolytic strains caused partial or total disappearance of at least one of the caseins. T...

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Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.

Food Microbiology — Sun, 29 Jan 2012 21:54:40 +0100

Authors: Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E Abstract The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondary proteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determined by a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were also studied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar for control and treated (Lactobacillus-added) cheeses. Peptidolysis increased in cheeses with added l...

Effect of enterocin AS-48 in combination with biocides on planktonic and sessile Listeria monocytogenes.

Food Microbiology — Sun, 29 Jan 2012 21:54:30 +0100

Authors: Caballero Gómez N, Abriouel H, Grande MA, Pérez Pulido R, Gálvez A Abstract Enterocin AS-48 was tested on a cocktail of Listeria monocytogenes strains in planktonic and sessile states, singly or in combination with biocides benzalkonium chloride, cetrimide, hexadecylpyridinium chloride, didecyldimethylammonium bromide, triclosan, poly-(hexamethylen guanidinium) hydrochloride, chlorhexidine, hexachlorophene, and the commercial sanitizers P3 oxonia and P3 topax 66. Combinations of sub-inhibitory bacteriocin concentrations and biocide concentrations 4 to 10-fold lower than their minimum inhibitory concentrations (MIC) completely inhibited growth of the planktonic listeriae. Inactivation of Listeria in biofilms formed on polystyrene microtiter plates required concentrations...

Characterization of functional, safety, and probiotic properties of Enterococcus faecalis UGRA10, a new AS-48-producer strain.

Food Microbiology — Sun, 29 Jan 2012 21:54:19 +0100

Authors: Cebrián R, Baños A, Valdivia E, Pérez-Pulido R, Martínez-Bueno M, Maqueda M Abstract Enterococcus faecalis UGRA10, a new AS-48-producer strain, has been isolated from a Spanish sheep's cheese. The inhibitory substance produced by E. faecalis UGRA10 was purified and characterized using matrix-assisted laser desorption ionization-time of flight mass spectrometry, confirming its identity with AS-48 enterocin (7.150 Da). Subsequent genetic analysis showed the existence of the as-48 gene cluster on a plasmid of approximately 70-kb. The UGRA10 strain was examined for safety properties such as enterococci virulence genes, biogenic amine production, and antibiotic resistance. As for most E. faecalis strains, PCR amplification revealed the existence of gene encoding for GelE...

Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix.

Food Microbiology — Sun, 29 Jan 2012 21:54:09 +0100

Authors: Chen M, Mustapha A Abstract Soy oligosaccharides, mainly α-galactosides, are prevalently present in soy protein products, and can result in unfavorable digestive effects when consumed. The aim of this research was to investigate the efficiency of α-galactoside reduction by probiotic bacterial hydrolysis and if such bacteria could be maintained in a high number in a soy protein product in a microencapsulated and freeze-dried form. The probiotic bacterium, Lactobacillus acidophilus LA-2, when induced by raffinose, exhibited a high level of α-galactosidase activity at 5.0 U/mg. To preserve probiotics with high viability, cells were microencapsulated and freeze-dried. Optimization of microencapsulation presented that a combination of κ-carrageenan and inulin at a proportio...

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.

Food Microbiology — Sun, 29 Jan 2012 21:53:58 +0100

Authors: Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC Abstract The impact of Gram-negative bacteria on sensory characteristics and production of volatile compounds as well as biogenic amines (BA) in the core of an uncooked pressed type model cheese was investigated in the presence of a defined complex microbial consortium. Eleven strains of Gram-negative bacteria, selected on the basis of their biodiversity and in vitro BA-production ability, were individually tested in a model cheese. Four out of 6 strains of Enterobacteriaceae (Citrobacter freundii UCMA 4217, Klebsiella oxytoca 927, Hafnia alvei B16 and Proteus vulgaris UCMA 3780) reached counts close to 6log CFU g(-1) in the model cheese. In core of...

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Efficacy of a post enrichment acid treatment for isolation of Escherichia coli O157:H7 from alfalfa sprouts.

Food Microbiology — Sun, 29 Jan 2012 21:53:47 +0100

Authors: Fedio WM, Jinneman KC, Yoshitomi KJ, Zapata R, Weagant SD Abstract The enrichment, detection and isolation procedure in the current US FDA BAM have been shown effective for Escherichia coli O157:H7 in a wide variety of foods. Recently reported modifications to the enrichment protocol, including post-enrichment immunomagnetic separation (IMS) procedures have improved sensitivity of the method for alfalfa sprouts. However, cultural isolation on selective agar plates still presents a challenge in this food matrix. The focus of this study was to reduce levels of competing microflora and enhance isolation of E. coli O157:H7 on selective agars. We optimized the use of a short acid treatment after enrichment and with post-enrichment IMS beads. The optimized acid treatments were ...

Isolation and characterization of Streptococcus parauberis from vacuum-packaging refrigerated seafood products.

Food Microbiology — Sun, 29 Jan 2012 21:53:36 +0100

This study represents, to our knowledge, the first report of S. parauberis in seafood in general and in vacuum-packed food products in particular. Moreover, it provides a rapid method based on MALDI-TOF MS for the identification of S. parauberis. PMID: 22265288 [PubMed - in process] (Source: Food Microbiology)

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

Food Microbiology — Sun, 29 Jan 2012 21:53:25 +0100

In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end of these processes. During spontaneous fermentation, S. cerevisiae Sc1 was the predominant strain isolated throughout, while the commercial strain of S. cerevisiae was...

Comparison of molecular detection methods for Vibrio parahaemolyticus and Vibrio vulnificus.

Food Microbiology — Sun, 29 Jan 2012 21:53:14 +0100

This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. This study employed the DuPont Qualicon BAX(®) System Real-Time PCR assay for detection of V. parahaemolyticus and V. vulnificus. Multiplex real-time PCR detection of total (tlh+), tdh+, and trh+V. parahaemolyticus was conducted on the Cepheid SmartCycler II. Total (rpoD) and tdh+V. parahaemolyticus were also detected using LAMP. V. vulnificus detection was performed using real-time PCR methods developed for the SmartCycler and the AB 7500 Fast. Recommended template preparations were compared to BAX(®) lysis samples for suitability. There was no significant difference in detection of V. parahaem...

Unexpected convergence of fungal and bacterial communities during fermentation of traditional Korean alcoholic beverages inoculated with various natural starters.

Food Microbiology — Sun, 29 Jan 2012 21:53:04 +0100

Authors: Jung MJ, Nam YD, Roh SW, Bae JW Abstract Makgeolli is a traditional Korean alcoholic beverage manufactured with a natural starter, called nuruk, and grains. Nuruk is a starchy disk or tablet formed from wheat or grist containing various fungal and bacterial strains from the surrounding environment that are allowed to incorporate naturally into the starter, each of which simultaneously participates in the makgeolli fermentation process. In the current study, changes in microbial dynamics during laboratory-scale fermentation of makgeolli inoculated with six different kinds of nuruk were evaluated by barcoded pyrosequencing using fungal- and bacterial-specific primers targeting the internal transcribed spacer 2 region and hypervariable regions V1 to V3 of the 16S rRNA gene, r...

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The antimicrobial properties of the lowbush blueberry (Vaccinium angustifolium) fractional components against foodborne pathogens and the conservation of probiotic Lactobacillus rhamnosus.

Food Microbiology — Sun, 29 Jan 2012 21:52:53 +0100

Authors: Lacombe A, Wu VC, White J, Tadepalli S, Andre EE Abstract The antimicrobial properties of lowbush blueberry (Vaccinium angustifolium) were studied against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Lactobacillus rhamnosus to determine which fractional components have antimicrobial effects and which microorganisms are most susceptible to these antimicrobial properties. Lowbush blueberry extract (F1) was separated using a C-18 Sep-Pak cartridge into monomeric phenolics (F2) and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using a LH-20 Sephadex column. Each fraction was initially screened for antimicrobial properties using agar diffusion assay. Treatments that d...

Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?

Food Microbiology — Sun, 29 Jan 2012 21:52:41 +0100

Authors: Ladero V, Fernández M, Calles-Enríquez M, Sánchez-Llana E, Cañedo E, Martín MC, Alvarez MA Abstract Biogenic amines (BA) are toxic nitrogenous compounds that can be accumulated in foods via the microbial decarboxylation of certain amino acids. Lactic acid bacteria (LAB) strains belonging to different species and genera have been described as BA producers and are mainly responsible for their synthesis in fermented foods. It is generally accepted that the capacity to produced BAs is strain-dependent. However, the large number of enterococci identified as BA producers suggests that the aminogenic trait may be a species-level characteristic. Enterococcus faecalis, Enterococcus faecium and Enterococcus durans strains of different origin were analysed to determine their cap...

Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.

Food Microbiology — Sun, 29 Jan 2012 21:52:31 +0100

Authors: Li H, Zhao L, Wu J, Zhang Y, Liao X Abstract The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min. Temperature played a prominent role in the inactivation of both AB and Y&M when combined with HPCD, particularly for AB at 52 °C and Y&M at temperatures ≥42 °C. Nisin increased the susceptibility of AB to the combined treatment of HPCD and MH (HPCD + MH). A reduction of 4.19 log cycles was achieved by HPCD + MH at 52 °C for 15 min, and compl...

Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter.

Food Microbiology — Sun, 29 Jan 2012 21:52:20 +0100

Authors: López-Gálvez F, Posada-Izquierdo GD, Selma MV, Pérez-Rodríguez F, Gobet J, Gil MI, Allende A Abstract The efficacy of an electrochemical treatment in water disinfection, using boron-doped diamond electrodes, was studied and its suitability for the fresh-cut produce industry analyzed. Tap water (TW), and tap water supplemented with NaCl (NaClW) containing different levels of organic matter (Chemical Oxygen Demand (COD) around 60, 300, 550 ± 50 and 750 ± 50 mg/L) obtained from lettuce, were inoculated with a cocktail of Escherichia coli O157:H7 at 10(5) cfu/mL. Changes in levels of E. coli O157:H7, free, combined and total chlorine, pH, oxidation-reduction potential, COD and temperature were monitored during the treatments. In NaClW, free chlorine was produced m...

Detection of Yersinia spp. in meat products by enrichment culture, immunomagnetic separation and nested PCR.

Food Microbiology — Sun, 29 Jan 2012 21:52:10 +0100

Authors: Lucero Estrada CS, Velázquez Ldel C, Favier GI, Di Genaro MS, Escudero ME Abstract The prevalence of Yersinia enterocolitica in meat products was assessed by four methods: cold enrichment in trypticase soy broth (A), enrichment in modified Rappaport broth at 25 °C (B), concentration by immunomagnetic separation (C) and yadA nested PCR (D). Furthermore, the pathogenic potentials of the isolates were established by phenotypic and genotypic tests, and their genomic relationships were determined by pulsed-field gel electrophoresis (PFGE). A total of 238 samples were collected at retail level in the city of San Luis, Argentina, during the period 2007-2008. The highest Yersinia prevalence in meat products was observed by method D (92 positive samples), followed by methods A (...

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Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.

Food Microbiology — Sun, 29 Jan 2012 21:51:59 +0100

This study enhances the knowledge of MAP and vacuum-packed raw salmon spoilage microbiota. PMID: 22265297 [PubMed - in process] (Source: Food Microbiology)

Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR.

Food Microbiology — Sun, 29 Jan 2012 21:51:49 +0100

Authors: Mamlouk K, Macé S, Guilbaud M, Jaffrès E, Ferchichi M, Prévost H, Pilet MF, Dousset X Abstract Brochothrix thermosphacta, a Gram-positive bacterium, is considered as the predominant spoilage microbiota of modified atmosphere packing (MAP) shrimp and fish. Traditional methods currently used to detect B. thermosphacta in foods are time-consuming and labour-intensive. The aim of this study was to develop a real-time PCR quantification method combined with a propidium monoazide (PMA) sample treatment step to monitor the population of B. thermosphacta in cooked shrimp and salmon. The specificity of the two primers MO405 and MO404 used to amplify a 70bp fragment of the 16S rRNA gene was demonstrated by using purified DNA from 30 strains, among 21 bacterial species including 2...

Stability of bovine coronavirus on lettuce surfaces under household refrigeration conditions.

Food Microbiology — Sun, 29 Jan 2012 21:51:38 +0100

In this study, we examined coronavirus stability on lettuce surfaces. A cell culture adapted bovine coronavirus, diluted in growth media or in bovine fecal suspensions to simulate fecal contamination was used to spike romaine lettuce. qRT-PCR detected viral RNA copy number ranging from 6.6 × 10(4) to 1.7 × 10(6) throughout the experimental period of 30 days. Whereas infectious viruses were detected for at least 14 days, the amount of infectious virus varied, depending upon the diluent used for spiking the lettuce. UV and confocal microscopic observation indicated attachment of residual labeled virions to the lettuce surface after the elution procedure, suggesting that rates of inactivation or detection of the virus may be underestimated. Thus, it is possible that contaminated vegetab...

MudPIT analysis of alkaline tolerance by Listeria monocytogenes strains recovered as persistent food factory contaminants.

Food Microbiology — Sun, 29 Jan 2012 21:51:28 +0100

Authors: Nilsson RE, Latham R, Mellefont L, Ross T, Bowman JP Abstract Alkaline solutions are used to clean food production environments but the role of alkaline resistance in persistent food factory contamination by Listeria monocytogenes is unknown. We used shotgun proteomics to characterise alkaline adapted L. monocytogenes recovered as persistent and transient food factory contaminants. Three unrelated strains were studied including two persistent and a transient food factory contaminant determined using multilocus sequence typing (MLST). The strains were adapted to growth at pH 8.5 and harvested in exponential phase. Protein extracts were analysed using multidimensional protein identification technology (MudPIT) and protein abundance compared by spectra counting. The strains ...

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.

Food Microbiology — Sun, 29 Jan 2012 21:51:18 +0100

This study provides the comprehensive understanding of the factors influencing the biodiversity of the kimchi ecosystem. PMID: 22265301 [PubMed - in process] (Source: Food Microbiology)

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The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage.

Food Microbiology — Sun, 29 Jan 2012 21:51:09 +0100

Authors: Patterson MF, McKay AM, Connolly M, Linton M Abstract The microbial quality of untreated and pressure-treated carrot juice was compared during storage at 4, 8 and 12 °C. High pressure treatment at 500 MPa and 600 MPa (1 min/20 °C) reduced the total counts by approximately 4 log CFU ml(-1) and there was very little growth of the survivors during storage at 4 °C for up to 22 days. Total counts increased during storage of pressure-treated juice at 8 °C and 12 °C but took significantly longer to reach maximum levels compared to the untreated juice. The microflora in the untreated juice consisted predominantly of Gram-negative bacteria, identified as mostly Pantoea spp., Erwinia spp. and Pseudomonas spp. Initially the pressure-treated juice contained low numbers ...

Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions.

Food Microbiology — Sun, 29 Jan 2012 21:50:58 +0100

Authors: Piercey MJ, Mazzanti G, Budge SM, Delaquis PJ, Paulson AT, Truelstrup Hansen L Abstract The aim of this work was to determine the antimicrobial effect of allyl isothiocyanate (AIT) entrapped in alpha and beta cyclodextrin inclusion complexes (ICs). In model experiments, AIT formulations were applied to filter paper discs fixed inside the lid of Petri dishes, where the agar surface was inoculated with the target organism (Penicillium expansum, Escherichia coli or Listeria monocytogenes). Solid phase microextraction coupled with gas chromatography was used to determine static headspace concentrations of AIT formulations. The antimicrobial effect of beta IC was determined during aerobic storage of packaged fresh-cut onions at 5 °C for 20 days. AIT entrapped in beta IC exhib...

Efficacy of killer yeasts in the biological control of Penicillium digitatum on Tarocco orange fruits (Citrus sinensis).

Food Microbiology — Sun, 29 Jan 2012 21:50:47 +0100

Authors: Platania C, Restuccia C, Muccilli S, Cirvilleri G Abstract Killer Saccharomyces cerevisiae and Wickerhamomyces anomalus yeast strains were tested as biocontrol agents against Penicillium digitatum, one the most important causes of postharvest decay in orange fruits. W. anomalus, grown on acidified medium, demonstrated micocinogenic activity against P. digitatum, as indicated by large inhibition halos and hyphal damage resulting from β-glucanase activity. Oranges that had been deliberately inoculated with pathogens were protected from decay by W. anomalus. Inoculation of oranges with W. anomalus strains BS 91 and BS 92 reduced disease severity to 1 and 4%, respectively, for up to 10 days in storage. PMID: 22265304 [PubMed - in process] (Source: Food Microbiology)

Microbial communities on Australian modified atmosphere packaged Atlantic salmon.

Food Microbiology — Sun, 29 Jan 2012 21:50:37 +0100

Authors: Powell SM, Tamplin ML Abstract The role of specific spoilage organisms (SSO) in products such as Atlantic salmon has been well documented. However, little is known about what other micro-organisms are present and these organisms may indirectly influence spoilage by their interactions with the SS0. We used a combination of culture-based and DNA-based methods to explore the microbial communities found on Atlantic salmon fillets packed in a modified atmosphere of carbon dioxide and nitrogen. After 15 days the communities were dominated by Shewanella spp. or Carnobacterium spp. and a variety of other genera were present in smaller numbers. Variability in the microbial community composition in packages processed on the same day was also observed. This was mostly due to differen...

Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality.

Food Microbiology — Sun, 29 Jan 2012 21:50:26 +0100

Authors: Rød SK, Hansen F, Leipold F, Knøchel S Abstract The application of cold atmospheric pressure plasma for decontamination of a sliced ready-to-eat (RTE) meat product (bresaola) inoculated with Listeria innocua was investigated. Inoculated samples were treated at 15.5, 31, and 62 W for 2-60 s inside sealed linear-low-density-polyethylene bags containing 30% oxygen and 70% argon. Treatments resulted in a reduction of L. innocua ranging from 0.8 ± 0.4 to 1.6 ± 0.5 log cfu/g with no significant effects of time and intensity while multiple treatments at 15.5 and 62 W of 20 s with a 10 min interval increased reduction of L. innocua with increasing number of treatments. Concentrations of thiobarbituric acid reactive substances (TBARS) increased with power, treatment...

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Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.

Food Microbiology — Sun, 29 Jan 2012 21:50:16 +0100

Authors: Rathore S, Salmerón I, Pandiella SS Abstract In the present work, single and mixed cereal substrates were fermented with lactic acid bacteria to study and compare the effect of the media formulation on fermentation parameters. Three cereal flours namely malt, barley and barley mixed with malt (barley-malt) were selected and fermented with two probiotic strains: Lactobacillus plantarum (NCIMB 8826) and Lactobacillus acidophilus (NCIMB 8821). The effect of the single and mixed cereal flour suspensions on the fermentation of these two strains of lactic acid bacteria (LAB) was studied at an incubation temperature of 30°C for 28h. It was found that the LAB growth was enhanced in media containing malt and significant amounts of lactic acid were produced (0.5-3.5g/L). A cell co...

Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines.

Food Microbiology — Sun, 29 Jan 2012 21:50:05 +0100

Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines. Food Microbiol. 2012 May;30(1):245-52 Authors: Roldán A, Lasanta C, Caro I, Palacios V Abstract Biological aging is a key step in the production of Sherry wine classified as "fine". During this stage, a film of yeast referred to as "flor velum" covers the surface of the wine and substantially alters its characteristics. Other microorganisms may coexist with flor yeasts, such as lactic acid bacteria and non-Saccharomyces yeasts, whose growth may be favored under certain conditions, causing organoleptic deviations and deterioration of the wine. To prevent the development of lactic bacteria, lysozyme usage has been introduced. Lysozyme is a hydrolytic enzyme with muramidase activity that can ly...

A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.

Food Microbiology — Sun, 29 Jan 2012 21:49:55 +0100

Authors: Ruiz-Barba JL, Jiménez-Díaz R Abstract A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L. pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000 kg glass fiber containers at 10(6) CFU/ml and 10(5) CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15-20 days, reaching about 4.0 at the end o...

Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats' milk cheese.

Food Microbiology — Sun, 29 Jan 2012 21:49:45 +0100

Authors: Sacristán N, González L, Castro JM, Fresno JM, Tornadijo MA Abstract Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic activity was detected for 8 strains with values ranging between 2.086 and 4.685 mM Gly L(-1) of milk. Extracellular lipolytic activity was high for all but one of the G. candidum strains, with values ranging between 67 and 131 μmol oleic mL(-1). Cell-bound lipase activity showed values which were considerably lower than those for extracellular activity, ranging between 32.50 and 42.50 μmol oleic mL(-1) and falling below 20 μmol oleic mL(-1) in 28...

Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce.

Food Microbiology — Sun, 29 Jan 2012 21:49:35 +0100

Authors: Sant'ana AS, Franco BD, Schaffner DW Abstract The growth parameters (growth rate, μ and lag time, λ) of three different strains each of Salmonella enterica and Listeria monocytogenes in minimally processed lettuce (MPL) and their changes as a function of temperature were modeled. MPL were packed under modified atmosphere (5% O(2), 15% CO(2) and 80% N(2)), stored at 7-30 °C and samples collected at different time intervals were enumerated for S. enterica and L. monocytogenes. Growth curves and equations describing the relationship between μ and λ as a function of temperature were constructed using the DMFit Excel add-in and through linear regression, respectively. The predicted growth parameters for the pathogens observed in this study were compared to ComBase, Path...

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Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices.

Food Microbiology — Sun, 29 Jan 2012 21:49:25 +0100

Authors: Vinderola G, Zacarías MF, Bockelmann W, Neve H, Reinheimer J, Heller KJ Abstract The aim of this work was to investigate how production and freeze-drying conditions of Bifidobacterium animalis subsp. lactis INL1, a probiotic strain isolated from breast milk, affected its survival and resistance to simulated gastric digestion during storage in food matrices. The determination of the resistance of bifidobacteria to simulated gastric digestion was useful for unveiling differences in cell sensitivity to varying conditions during biomass production, freeze-drying and incorporation of the strain into food products. These findings show that bifidobacteria can become sensitive to technological variables (biomass production, freeze-drying and the food matrix) without this fact bei...

Reduction of food matrix interference by a combination of sample preparation and multi-dimensional gating techniques to facilitate rapid, high sensitivity analysis for Escherichia coli serotype O157 by flow cytometry.

Food Microbiology — Sun, 29 Jan 2012 21:49:15 +0100

Authors: Wilkes JG, Tucker RK, Montgomery JA, Cooper WM, Sutherland JB, Buzatu DA Abstract Escherichia coli serotype O157 strains, which may be found in foods, often produce enterohemorrhagic toxins. The research goal was to facilitate rapid, sensitive detection in foods of E. coli serotype O157 by flow cytometry. Sample preparation methods were developed for potential use in 15 foods. Combined with multi-dimensional gating, these methods decreased time-to-results (TTR) for determination of low-level contamination. They mitigated the effects of interfering food components, concentrated cells for analysis without growth or, when necessary, used short-term incubation. The results showed qualitative analysis that was equivalent to culture plating in accuracy and superior in sensitivi...

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.

Food Microbiology — Sun, 29 Jan 2012 21:49:05 +0100

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. Food Microbiol. 2012 May;30(1):289-97 Authors: Wu JJ, Ma YK, Zhang FF, Chen FS Abstract Shanxi aged vinegar is a famous traditional Chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. In order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotypic approaches including inter-delta/PCR, PCR-RFLP...

Effect of periodic fluctuation in the osmotic environment on the adaptation of Salmonella.

Food Microbiology — Sun, 29 Jan 2012 21:48:54 +0100

Authors: Zhou K, George SM, Li PL, Baranyi J Abstract The growth of Salmonella from different osmotic histories was studied in low water activity conditions. Cell cultures were successively diluted and grown in batch, in minimal medium, without and then with added NaCl, several times and from different inoculum levels. The viable count curves obtained in low water activity conditions showed an initial decline after which the culture either died out or recovered and entered the exponential phase. After the first batch with NaCl added, the subsequent curves at low water activity showed progressively smaller initial decline and shorter lag time as the number of transfers from high to low water activity conditions increased. The observed curves were analyzed by F-tests applying an exte...

Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica.

Food Microbiology — Sun, 29 Jan 2012 21:48:44 +0100

The objective of this study was to evaluate the antibacterial activity of copper surfaces on copper resistant and sensitive strains of Salmonella enterica. Six different copper alloy coupons (60-99.9% copper) were tested along with stainless steel as the control. The coupons were surface inoculated with either S. Enteritidis or one of the 3 copper resistant strains, S. Typhimurium S9, S19 and S20; stored under various incubation conditions at room temperature; and sampled at various times up to 2 h. The results showed that under dry incubation conditions, Salmonella only survived 10-15 min on high copper content alloys. Salmonella on low copper content alloys showed 3-4 log reductions. Under moist incubation conditions, no survivors were detected after 30 min-2 h on high copper content...

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Transcriptome sequencing of Salmonella enterica serovar Enteritidis under desiccation and starvation stress in peanut oil.

Food Microbiology — Sun, 29 Jan 2012 21:48:34 +0100

In this study, we used the RNA-seq approach to compare the transcriptomes (27-33 million 36-bp reads per sample) of a Salmonella enterica subsp. enteric serovar Enteritidis strain ATCC BAA-1045 after inoculation in peanut oil (water activity 0.30) for 72 h, 216 h and 528 h to those grown in Luria-Bertani (LB) broth for 12 h and 312 h. Our results showed that desiccated Salmonella cells in peanut oil were in a physiologically dormant state with <5% of its genome being transcribed compared to 78% in LB broth. Among the few detected transcripts in peanut oil, genes involved in heat and cold shock response, DNA protection and regulatory functions likely play roles in cross protecting Salmonella from desiccation and starvation stresses. In addition, non-coding RNAs may also play roles i...

Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of Escherichia coli O157:H7 in fresh-cut vegetable wash water.

Food Microbiology — Sun, 29 Jan 2012 21:48:23 +0100

Authors: Elizaquível P, Sánchez G, Selma MV, Aznar R Abstract The efficacy of sanitizing technologies in produce or in vegetable wash water is generally evaluated by plate count in selective media. This procedure is time consuming and can lead to misinterpretations because environmental conditions and sanitizing processes may affect bacterial growth or culturable capability. Thus, the aim of this study was to determine the applicability of a propidium monoazide real-time PCR (PMA-qPCR) method to monitor the inactivation by ultrasound treatment of foodborne bacteria in fresh-cut vegetable wash water. To this aim, lettuce wash water was artificially inoculated with Escherichia coli O157:H7 (10(6) CFU/mL) and treated by means of a continuous ultrasonic irradiation with a power dens...

Evaluation of shiga toxin-producing Escherichia coli (STEC) method for the detection and identification of STEC O104 strains from sprouts.

Food Microbiology — Sun, 29 Jan 2012 21:48:13 +0100

This study validated the use of a standard method to detect and recover two strains of E. coli O104 STEC at a level of approximately 1 CFU/g from sprouts. The use of additional serotype-specific real-time PCR assays and supplemental chromogenic media to assist the detection and recovery of these organisms were also evaluated. PMID: 22265319 [PubMed - in process] (Source: Food Microbiology)

Detection of Mycobacterium bovis–Infected Dairy Herds Using PCR in Bulk Tank Milk Samples

Foodborne Pathogens and Disease — Sat, 28 Jan 2012 04:09:17 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Pinnacle Foods Group LLC Issues Allergy Alert On Undeclared Soy Protein In Aunt Jemima Frozen Pancakes

Food and Drug Administration — Sat, 28 Jan 2012 02:37:00 +0100

Out of regard and concern for our consumers, Pinnacle Foods Group LLC is recalling certain Aunt Jemima Frozen Pancakes. The product may contain soy protein, an undeclared allergen. (Source: Food and Drug Administration)

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A working life: the geneticist

Guardian Unlimited Science — Fri, 27 Jan 2012 23:02:30 +0100

Joe Rainger might still have been a chef, but for a degree change that took him out of the kitchen and plunged him into a world of DNA researchPeople born with abnormal eyes could – within our lifetime – benefit from replacements that match their own DNA, thanks to research by scientists like Joe Rainger.The 35-year-old geneticist is researching a mutation in human genes that causes microphthalmia (one or both eyes abnormally small), anophthalmia (absence of one or both eyes), and coloboma (a gap in the structure of the eye). The conditions are recessive; which means you need both parents to carry the defective gene for the conditions to appear. They are therefore most common in families where first cousins marry.Rainger, who works at the Medical Research Council's human genetics unit ...

Cephalon, Inc. issues a voluntary nationwide recall of TreandaÂ® (bendamustine HCL) for Injection 25mg/Vial Due to Particulate Matter

Food and Drug Administration — Fri, 27 Jan 2012 21:00:00 +0100

Cephalon, Inc. is voluntarily recalling TreandaÂ® (bendamustine HCL) for Injection 25mg/8mL; lot TB30111, expiration date 12/2012.Â This product lot is being recalled due to the presence of particulate matter found in a single vial, which has been identified as glass fragments (Source: Food and Drug Administration)

An Outbreak of Salmonella Serotype Typhimurium Infections with an Unusually Long Incubation Period

Foodborne Pathogens and Disease — Fri, 27 Jan 2012 15:29:25 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Molecular Characterization of Salmonella enterica Serotype Enteritidis Isolates from Humans by Antimicrobial Resistance, Virulence Genes, and Pulsed-Field Gel Electrophoresis

Foodborne Pathogens and Disease — Fri, 27 Jan 2012 15:19:55 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

M.E. Thompson, Inc. Recalls Anytime Deli Brand Turkey & Ham Footlong Sandwich Because Of Possible Health Risk

Food and Drug Administration — Thu, 26 Jan 2012 15:10:00 +0100

M.E. Thompson, Inc. of Jacksonville, FL is recalling its Anytime Deli Turkey & Ham Sub Sandwich, UPC 0543200194, with an expiration date of January 19th and January 22nd because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women. (Source: Food and Drug Administration)

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Ducks replace paddy-field pesticides

Guardian Unlimited Science — Tue, 24 Jan 2012 14:02:45 +0100

This article originally appeared in Le MondeFood scienceAgricultureFarmingPesticidesJapanPhilippe Mesmerguardian.co.uk © 2012 Guardian News and Media Limited or its affiliated companies. All rights reserved. | Use of this content is subject to our Terms & Conditions | More Feeds (Source: Guardian Unlimited Science)

The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk

International Journal of Food Engineering — Tue, 24 Jan 2012 10:54:54 +0100

In this research, cow’s milk was pasteurized using microwave (MW) or HTST methods and their effects on some milk components were studied. The results showed no differences between some physico-chemical characteristics like protein, fat, acidity, and solubility percentages due to heat treatments with either MW or HTST and the control samples. The contents of six amino acids (aspartic acid, glycine, glutamic acid, histidine, arginine, and lysine in mg/L) and fatty acids (weight percentage) showed no significant differences using either MW or HTST pasteurization method. There were slight but insignificant differences in trans fatty acid and D-amino acid contents in the milk pasteurized with either MW or HTST method. SDS-PAGE and HPLC analysis of milk proteins did not reveal any differences ...

Jones' Seasoning Voluntarily Recalls Original and Spicy Southwest Blend Mock Salt Because of Possible Health Risk

Food and Drug Administration — Mon, 23 Jan 2012 23:07:00 +0100

University Place, Washington- Jones' Seasoning Blends LLC announced a voluntary recall of Jones' Mock Salt Original as well as Jones' Mock Salt Spicy Southwest Blend due to the potential contamination of Salmonella. (Source: Food and Drug Administration)

Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods

International Journal of Food Engineering — Sat, 21 Jan 2012 18:53:14 +0100

Published high pressure carbon dioxide (HPCD) inactivation data of natural microflora in apple juice and Saccharomyces cerevisiae in distilled water were described by the Weibull model. The shape parameter of the Weibull model was assumed to be pressure and temperature independent and could be fixed to reduce the number of parameters of the model from two to one. The rate parameter of the reduced Weibull model can be described in terms of pressure and temperature by use of a second order polynomial function fulfilling a number of constraints. Integrated models (secondary model incorporated into the primary one) produced successful predictions of survival curves for both natural microflora in apple juice and Saccharomyces cerevisiae in distilled water within the interpolation region. (Sourc...

An Investigation on Physical Ageing of β-Lactoglobulin and Implications for Its Storage

International Journal of Food Engineering — Sat, 21 Jan 2012 18:53:10 +0100

Due to the importance of physical ageing in functional properties of the globular protein of β-lactoglobulin as the main protein of whey powder (the by product of cheese manufacturing industry) the possible occurrence of physical ageing in dry powder of β-lactoglobulin with moisture content of 15.9% was studied at different temperatures below and close to the glass transition. Endothermic peaks that corresponded to relaxation enthalpy were observed for a β-lactoglobulin with 4 % moisture. Enthalpy and peak temperature increased on storage of β-lactoglobulin when it was held in the glassy state at different temperatures (20, 40, 60 º C). The general characteristics of the endothermic peaks were similar to those previously reported for synthetic polymers. (Source: International Journal ...

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Price Chopper Supermarkets Recalls Shredded Taco Cheese

Food and Drug Administration — Fri, 20 Jan 2012 20:58:00 +0100

Price Chopper Supermarkets is issuing a voluntary recall on its Coyote Joes Shredded Taco Cheese 16 oz, UPC 41735-12509 with an expiration date of April 21, 2012 due to the possibility of shredded plastic fragments inside the packaging. (Source: Food and Drug Administration)

Perfect Image Solutions, LLC Issues Voluntary Recall of Unapproved Product Due to Potential Health Risk

Food and Drug Administration — Fri, 20 Jan 2012 17:48:00 +0100

Perfect Image Solutions, LLC is voluntarily recalling all lots of Men's Minoxidil 15% Azelaic 5% Hair regrowth topical, 60mL; Men's Minoxidil 10% Azelaic 5% Hair regrowth topical, 60mL; Men's Minoxidil 5% Azelaic 5% Hair regrowth topical, 60mL; Women's Minoxidil 3% Azelaic 5% Hair regrowth topical, 60mL; and Hair regrowth shampoo enhanced with Ketoconazole and salicylic acid, 180mL, to the consumer level. The products are deemed â€œunapproved new drugsâ€� under the law and U.S. Food and Drug Administration regulations and may present potential health hazards. (Source: Food and Drug Administration)

Carefusion Provides Update on Voluntary Recall of Neurilogical Monitoring Software and Devices

Food and Drug Administration — Fri, 20 Jan 2012 17:16:00 +0100

CareFusion issued the following update regarding its voluntary recall of the Nicolet® Cortical Stimulator Control Unit, Nicolet® C64 Stimulus Switching Unit (SSU) Amplifier and NicoletOne Software with Cortical Stimulator License. The FDA has classified this action as a Class I recall. (Source: Food and Drug Administration)

JKS Wholesale SVCS, Allergy Alert On Undeclared Milk Allergens In Torta de Pan Date Code 02/15/2012

Food and Drug Administration — Fri, 20 Jan 2012 15:18:00 +0100

JKS Wholesale SVCS INC, of Beltsville, MD is recalling its 16 oz. packages of Torta de Pan because they may contain undeclared milk allergens. People who have allergies to milk run the risk of serious or life-threatening allergic reaction if they consume this product. (Source: Food and Drug Administration)

JKS Wholesale SVCS, Allergy Alert On Undeclared Milk Allergens In "Torta de Pan" Date Code 02/15/2012

Food and Drug Administration — Fri, 20 Jan 2012 15:18:00 +0100

JKS Wholesale SVCS INC, of Beltsville, MD is recalling its 16 oz. packages of â€œTorta de Panâ€� because they may contain undeclared milk allergens. People who have allergies to milk run the risk of serious or life-threatening allergic reaction if they consume this product. (Source: Food and Drug Administration)

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Kradjian Imp Co Is Doing An Expanded Recall Of Cedar Tree Brand Tresse Cheese And Cedar Tree Brand Shinglish Cheese Because Of Possible Health Risk

Food and Drug Administration — Fri, 20 Jan 2012 03:07:00 +0100

Kradjian Imp Co, Glendale, CA is recalling 231 Cases, 22Lb / Cs of Cedar Tree brand Tresse Cheese, 16 oz and Cedar Tree brand Shinglish cheese, 16 oz because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. (Source: Food and Drug Administration)

Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates

International Journal of Food Engineering — Fri, 20 Jan 2012 02:11:12 +0100

The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubi...

Rich Products Corporation expanded its voluntary recall on January 12, 2012, of Vanilla Pre-Soaked Sponge Cake to include the 8Ã¢â‚¬ï¿½ Vanilla Flavored Pre-Soaked Sponge Cake Artificially Flavored

Food and Drug Administration — Thu, 19 Jan 2012 23:15:00 +0100

Last week, Rich Products Corporation expanded its January 5, 2012 recall of one fourth Sheet Vanilla Soaked Sponge Cake Artificially Flavored to include the 8 inch Vanilla Flavored Pre-Soaked Sponge Cake Artificially Flavored (Product Code: 62938) because of the possibility that small plastic fragments from the packaging were contaminating the product. (Source: Food and Drug Administration)

USA Far Ocean Group Inc. Issues Voluntary Nationwide Recall of Vagifresh Ball and Vagifresh Gel, Marketed Individually or Under a Mixed Package Named Female One

Food and Drug Administration — Thu, 19 Jan 2012 21:58:00 +0100

USA Far Ocean Group Inc. (U.S.A. Far Ocean), is voluntarily recalling the Company's two products sold as cosmetic under the names Vagifresh BallÃƒâ€šÃ‚Â and Vagifresh Gel. These two products were also sold under the mixed package named Female One, which contained Vagifresh Ball, Vagifresh Gel and Vagifresh Liquid (this recall does not involve Vagifresh Liquid). (Source: Food and Drug Administration)

Winn-Dixie Issues Voluntary Recall On LEASA Brand Sprouts Due To Potential Salmonella Exposure

Food and Drug Administration — Thu, 19 Jan 2012 17:15:00 +0100

Winn-Dixie Stores, Inc., today announced an immediate Class I voluntary recall of all LEASA Living Alfalfa Sprouts sold in the 6 oz. package with a UPC code of 7546555912. According to the Federal Drug Administration (FDA), the product is potentially contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. (Source: Food and Drug Administration)

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LEASA Industries Co., Inc. Recalls LEASA Brand 6 oz. Living Alfalfa Sprouts Because Of Possible Health Risk

Food and Drug Administration — Thu, 19 Jan 2012 15:34:00 +0100

LEASA Industries Co., Inc. of Miami, FL is recalling 346 cases of LEASA Living Alfalfa Sprouts with use by date 2/1/12, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. (Source: Food and Drug Administration)

Contribution of gender and body fat distribution to inflammatory marker concentrations in apparently healthy young adults

Inflammation Research — Thu, 19 Jan 2012 07:01:05 +0100

Conclusion Our findings indicate a relevant interaction between gender and body fat distribution on the variance of CRP, C3, and Cp concentrations in apparently healthy young adults. Content Type Journal ArticleCategory Original Research PaperPages 1-9DOI 10.1007/s00011-011-0429-zAuthors Helen Hermana M. Hermsdorff, Department of Nutrition, Food Science, Physiology and Toxicology, University of Navarra, C/Irunlarrea, 1, 31008 Pamplona, SpainAna Carolina P. Volp, Department of Clinical and Social Nutrition, Federal University of Ouro Preto, Ouro Preto, BrazilBlanca Puchau, Department of Nutrition, Food Science, Physiology and Toxicology, University of Navarra, C/Irunlarrea, 1, 31008 Pamplona, SpainKiriaque B. F. Barbosa, Nutrition Center, Federal University of Sergipe...

Yersinia Enterocolitica: A Brief Review of the Issues Relating to the Zoonotic Pathogen, Public Health Challenges, and the Pork Production Chain

Foodborne Pathogens and Disease — Thu, 19 Jan 2012 04:06:47 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Evaluation of Boundary Conditions for CFD Simulation of Liquid Food Thermal Process in Glass Bottles

International Journal of Food Engineering — Thu, 19 Jan 2012 01:35:36 +0100

The growing demand for safer and high-quality food products creates the need for better knowledge of the processes involved in food production. The computational fluid dynamics (CFD) have been widely used to better understand food thermal process, one of the safest and most frequently used methods for food preservation. However, no consistency in mathematical models has been observed, especially on the boundary conditions definition. The present study has evaluated four methodologies for the definition of boundary conditions for heating water in two commercial bottles: (M1) temperature profile of heating water (T∞) and convective heat transfer coefficient (h), (M2) T∞ as boundary condition for the outside package wall, (M3) T∞ as boundary condition for the outside heated liquid edge,...

Using the Mitschka-Briggs-Steffe Method for Evaluation of Cactus Pear Concentrated Pulps Rheological Behavior

International Journal of Food Engineering — Thu, 19 Jan 2012 01:35:34 +0100

The rheological characterization of food is important for efficient product and process design. Although its importance in semi-arid regions, there are only a few studies regarding the rheological properties of cactus pear products in the literature. The present work has used the Mitschka-Briggs-Steffe method for evaluation of the rheological behavior of cactus pear concentrated pulps. The pulps have shown pseudoplastic behavior. The flow behavior index (n) shows a constant value in the evaluated conditions, and its average value was considered in the evaluated temperature and concentration range. The consistency index (k) has shown dependency of concentration and temperature, being well modeled by a modified Arrhenius equation. Thus, the rheological parameters of cactus pear concentrated ...

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Mathematical Modelling of the Heat Transfer and Microbial Inactivation During a Meat Pet Food Sterilization in Retortable Pouches

International Journal of Food Engineering — Thu, 19 Jan 2012 01:35:32 +0100

Thermal process is still the most used and safer method for food preservation. Although the mathematical modelling of heat transfer has been used for thermal process evaluation, microbial validation is rarely carried out, and the evaluation of retortable stand up pouch processes were not studied. The present work employed a finite elements analysis model (FEA) for the evaluation of a conductive meat pet food process sterilization in stand up retortable pouches. The results obtained by the model showed good agreement with the experimental values, for both temperature histories and microbial inactivation comparison. The results obtained demonstrate the utility of using mathematical models for describing the heat transfer and microbial inactivation in food thermal process, and reinforce that ...

Covidien Contraindicates the Use of Duet TRS for Thoracic Surgery, Implements a Voluntary Recall

Food and Drug Administration — Wed, 18 Jan 2012 16:37:00 +0100

Covidien (NYSE: COV), a leading global provider of healthcare products, today announced that it is conducting a voluntary recall of all production lots for the Duet TRS Universal Straight and Articulating Single Use Loading Units, with respect to the use of this product family in the thoracic cavity. (Source: Food and Drug Administration)

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

International Journal of Food Engineering — Tue, 17 Jan 2012 14:12:12 +0100

The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed - 200 rpm; compression ratio - 3:1; extruders temperature zones - 120, 150, 160 °C; diameter of the nozzle - 5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased...

Numerical Simulation of Experimental Freezing Process of Ground Meat Cylinders

International Journal of Food Engineering — Tue, 17 Jan 2012 14:12:09 +0100

The efficient prediction of freezing processes is important for the frozen food industry with the purpose of preserving food quality. A comparison is made between the finite difference and finite volume methods to predict the unsteady 2D temperature distribution for the freezing of three different ground meat cylinders, with variable convective boundary conditions. Experiments were carried out to measure the local heat transfer coefficients as a function of freezing time and location. Time-dependent air temperature conditions caused by thermostat action were included in the analysis. The meat thermophysical properties as density, specific heat, and thermal conductivity are assumed to vary non-linearly with temperature. The experimentally measured time-temperature data were compared with th...

Effect of Season on Heavy Metal Contents and Chemical Compositions of Chub Mackerel (Scomber japonicus) Muscle