MedWorm: Food Science

Lucidenic acid b induces apoptosis in human leukemia cells via a mitochondria-mediated pathway

Journal of Agricultural and Food Chemistry — Fri, 16 May 2008 13:58:10 +0100

Chin-Lin Hsu, Yu-Shan Yu, and Gow-Chin YenWeb Release Date: Fri, 16 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf800006u (Source: Journal of Agricultural and Food Chemistry)

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Fda shuts down seafood processing company, requires products be recalled (may 16)

Food and Drug Administration — Fri, 16 May 2008 13:44:00 +0100

The U.S. Food and Drug Administration directed Hope Food Supply Inc., a Pasadena, Texas, food processing company, to shut down and immediately recall all products manufactured from its Texas facility since 2007. (Source: Food and Drug Administration)

Variation of hydrogen, carbon, nitrogen, and oxygen stable isotope ratios in an american diet: fast food meals

Journal of Agricultural and Food Chemistry — Fri, 16 May 2008 04:00:00 +0100

Lesley A. Chesson, David W. Podlesak, Alexandra H. Thompson, Thure E. Cerling, and James R. EhleringerWeb Release Date: Fri, 16 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0733618 (Source: Journal of Agricultural and Food Chemistry)

Effect of hot smoking on the content of selected polychlorinated biphenyl congeners in herring (clupea harengus) slices

Journal of Agricultural and Food Chemistry — Fri, 16 May 2008 04:00:00 +0100

Agata Witczak and Władysław CiereszkoWeb Release Date: Fri, 16 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0730183 (Source: Journal of Agricultural and Food Chemistry)

Development of a dna microarray for authentication of ginseng drugs based on 18s rrna gene sequence

Journal of Agricultural and Food Chemistry — Fri, 16 May 2008 04:00:00 +0100

Shu Zhu, Hirotoshi Fushimi, and Katsuko KomatsuWeb Release Date: Fri, 16 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0732814 (Source: Journal of Agricultural and Food Chemistry)

Atrium initiates voluntary recall action regarding hydraglide brand heparin-coated thoracic drainage catheters used for autotransfusion during cardiopulmonary bypass surgery (may 12)

Food and Drug Administration — Thu, 15 May 2008 20:59:00 +0100

Atrium Medical Corporation today announced that it is initiating a voluntary and precautionary recall of selected lots of HYDRAGLIDE Brand Heparin-Coated Thoracic Drainage Catheters. Limited lots of Atrium heparin-coated Hydraglide Thoracic Catheters were manufactured with heparin found to have been contaminated with oversulfated chondroitin sulfate. (Source: Food and Drug Administration)

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Sweetwater valley farm, inc. recalls tennessee aged black pepper cheese (may 15)

Food and Drug Administration — Thu, 15 May 2008 13:34:00 +0100

Sweetwater Valley Farm, Inc. is recalling Tennessee Aged Black Pepper Cheese because it has the potential to be contaminated with Listeria monocytogenes. The cheese, Lot Number 616-361 was distributed in 5, 7, and 10 ounce bars through our retail store in Philadelphia, TN and a Winery in Portland, TN. (Source: Food and Drug Administration)

Preparation of interesterified plastic fats from fats and oils free of trans fatty acid

Journal of Agricultural and Food Chemistry — Thu, 15 May 2008 08:43:52 +0100

Jeung Hee Lee, Casimir C. Akoh, David S. Himmelsbach, and Ki-Teak LeeWeb Release Date: Wed, 14 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf072936y (Source: Journal of Agricultural and Food Chemistry)

Medtronic initiates voluntary field actions for selected heparin-coated products used during cardiopulmonary bypass (may 7)

Food and Drug Administration — Wed, 14 May 2008 21:30:00 +0100

Medtronic, Inc. announced that it is initiating a voluntary and precautionary recall of selected products featuring the Carmeda BioActive surface. The affected devices are disposable products used during cardiopulmonary bypass (CPB) for heart surgeries. Affected products include blood oxygenators, reservoirs, pumps, cannulae, and tubing packs. (Source: Food and Drug Administration)

Development of a microwave treatment technique for bacterial decontamination of raw meat

International Journal of Food Engineering — Thu, 08 May 2008 07:08:54 +0100

The present study developed and verified a 'cold' microwave (MW) treatment that could lead to the inactivation of two common pathogenic species of bacteria, Escherichia coli and Staphylococcus aureus, in raw meats. A number of experimental conditions were designed and tested to maximise MW exposure without overheating the samples. The non-thermal effect was maximised by multiple exposure to attain efficient MW threshold intensities. It was shown that at sub-lethal temperatures repeated exposure using high frequency MW radiation was significantly more effective in decontaminating bacteria in raw meats compared to a single exposure. It was concluded that non thermal inactivation of pathogenic bacteria in raw meats could be achieved at defined conditions using high frequency MW radiation. (Source: International Journal of Food Engineering)

A comparative study of sensitivity of acetylcholinesterase in detection of organophosphorus pesticide residues

International Journal of Food Engineering — Thu, 08 May 2008 07:08:49 +0100

In this paper, four enzymes from different sources used for pesticide detection were tested and compared: homogenate from chicken liver, chicken brain and cyprinoids brain were made respectively in the laboratory and Acetylcholinesterase (AChE) was purchased from Musca domestica. The inhibition of AChE activity under different concentrations of omethoate, trichlorfon and dichlorvos were compared. The results showed that the AChE activity in chicken liver and cyprinoids brain were very low. The capacities of activity inhibition of other two kinds of AChE were better. Chicken brain-esterase's inhibition rate achieved 24.16%, 50.56%, and 54.1% for 100ug/L of omethoate, trichlorfon and dichlorvos respectively. Chicken brain-esterase has high specific activity, is low cost, and easy to prepare, and the inhibition of the sensitivity to three organophosphorus pesticides is significantly higher than enzymes from chicken liver and cyprinoids brain. So the chicken brain-esterase could be a good choice to use to detect pesticide residues in agricultural products. (Source: International Journal of Food Engineering)

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Journal of agricultural and food chemistry

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 19:27:31 +0100

Journal of Agricultural and Food Chemistry, Volume 56 Issue 9 (May 14, 2008) is now available (Source: Journal of Agricultural and Food Chemistry)

Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysates

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 19:26:31 +0100

Lijuan Zhu, Jie Chen, Xueyan Tang, and Youling L. XiongWeb Release Date: Wed, 7 May 2008 00:00:00 EDT (Addition/Correction) DOI: 10.1021/jf801328j (Source: Journal of Agricultural and Food Chemistry)

Modeling drying kinetics of mustard in fluidized bed

International Journal of Food Engineering — Wed, 07 May 2008 04:06:31 +0100

Mustard (Brassica juncea), one of the popular oil seeds, is investigated for drying in Batch fluidized beds. Experiments were conducted to assess the kinetics of drying for the variation in the inlet air temperature, the inlet air flow rate and the solids holdup in the fluidized bed. The drying rate was found to increase significantly with increase in temperature and with flow rate of the heating medium, while decrease with increase in solids holdup. The duration of constant rate period was found to be insignificant, considering the total duration of drying. The drying rate was compared with various exponential time decay models and the model parameters were evaluated. The page model was found to match the experimental data very closely with the maximum root mean square error (RMSE) of less the 2.0%. The experimental data were also modeled using Fick's diffusion equation and the effective diffusivity coefficients was found to be within 1.69*10-11 to 3.26*10-11m2/s for the range of experimental data covered in the present study with RMSE less than 4%. (Source: International Journal of Food Engineering)

Modeling of oil palm fruit maturity for the development of an outdoor vision system

International Journal of Food Engineering — Wed, 07 May 2008 04:06:21 +0100

Color is the most important indicator farmers use to determine the maturity of the oil palm fruit called fresh fruit bunches (FFB) in the manual harvesting process. To automate the harvesting operation, the development of a vision system will replace the human eye for mature FFB recognition. In real plantation environments, variations in the daylight caused the light intensity to change, thus becoming the main issue that affects the automatic recognition process. In this study, the matured FFB was captured using a Sony digital Handycam on the day shift period. At the same time period of daylight intensity, a unit on foot candles (FC) also was simultaneously recorded using an Extech lightmeter data logger. From the linear regression analysis process, the mathematical model shows that there is a linear change between daylight intensity with the pixel value of the components green and blue. For the pixel value of the red component, the value will be linear at a maximum of 255 and at a certain intensity. To validate the mathematical model, this equation is used in the development of software for outdoor recognition processes. (Source: International Journal of Food Engineering)

Comparative study of total phenol, flavonoid contents and antioxidant activity in canna indica and hibiscus rosa sinensis: prospective natural food dyes

International Journal of Food Engineering — Wed, 07 May 2008 04:06:18 +0100

In the present study the comparative data of total phenol and total flavonoid contents along with antioxidant activity were assessed in native Canna indica. Total phenolic contents were analyzed by a Folin-Ciocalteu reagent and antioxidant activity was analyzed by DPPH assay and TEAC assay, in crude methanolic extracts of red, yellow varieties of Canna indica and red variety of Hibiscus rosa sinensis. DPPH assay of crude extracts taking pyrogallol as standard show that fresh red canna extract has best results for radical scavenging. Stability of color content of canna towards pH and its pKa were assessed. Colorimetric analysis of crude extracts showed red canna extract to be the best in terms of its tinctorial strength, a pre-requisite for a food dye. On the basis of the results obtained, red canna flowers were found to serve as a potential source of natural antioxidant and a natural food colorant. (Source: International Journal of Food Engineering)

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Mathematical models for prediction of rheological parameters of pineapple juice

International Journal of Food Engineering — Wed, 07 May 2008 04:06:11 +0100

Rheological characteristics of pineapple juice have been investigated and rheological parameters were evaluated using rotational viscometer at temperatures 20, 30 and 40*C at concentration 26.77, 18.99 and 14 % total solids. The experimental results followed the power law model for the best fit and the values of flow behaviour index (n) was less than unity (0.08 to 0.87) at all temperatures and concentrations indicating the shear thinning (pseudoplasticity) nature of juice. An obvious correlation between consistency coefficient in the range of 0.1 - 37.16 Pa.sn and inverse absolute temperature has been exhibited by Arrhenius model. The Power equation indicated that the consistency coefficient increased non-linearly with an increase in concentration. Mathematical models were developed for prediction of the consistency coefficient as a function of temperature and concentration. A good agreement was observed between experimental and theoretical values of the consistency coefficient predicted by models. The magnitude of activation energy was found to be in the range of 3.67 to 4.62 kJ/mol.K. (Source: International Journal of Food Engineering)

In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (prunus avium l.)

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 04:00:00 +0100

Marco Fazzari, Lana Fukumoto, Giuseppe Mazza, Maria A. Livrea, Luisa Tesoriere, and Luigi Di MarcoWeb Release Date: Wed, 7 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf073506a (Source: Journal of Agricultural and Food Chemistry)

Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(e)-2-decenals and methional

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 04:00:00 +0100

Florian Mayer, Gary R. Takeoka, Ron G. Buttery, Linda C. Whitehand, Michael Naim, and Haim D. RabinowitchWeb Release Date: Wed, 7 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0732915 (Source: Journal of Agricultural and Food Chemistry)

Structural and molecular basis of starch viscosity in hexaploid wheat

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 04:00:00 +0100

J.-P. Ral, C. R. Cavanagh, O. Larroque, A. Regina, and M. K. MorellWeb Release Date: Wed, 7 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf800124f (Source: Journal of Agricultural and Food Chemistry)

Effect of glucose in removal of microcystin-lr by viable commercial probiotic strains and strains isolated from dadih fermented milk

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 04:00:00 +0100

Sonja M. K. Nybom, M. Carmen Collado, Ingrid S. Surono, Seppo J. Salminen, and Jussi A. O. MeriluotoWeb Release Date: Wed, 7 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf071835x (Source: Journal of Agricultural and Food Chemistry)

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Calcium ions make phytohemagglutinin resistant to trypsin proteolysis

Journal of Agricultural and Food Chemistry — Wed, 07 May 2008 04:00:00 +0100

Diana Morari, Tatiana Stepurina, and Vitalie I. RotariWeb Release Date: Wed, 7 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0734222 (Source: Journal of Agricultural and Food Chemistry)

Blount fine foods issues allergy alert on undeclared shrimp in all natural new england clam chowder, 20 oz cup (may 6)

Food and Drug Administration — Tue, 06 May 2008 23:30:00 +0100

Blount Fine Foods is recalling Blount All Natural New England Clam Chowder, Net Wt. 20 oz with Lot: 0424086D, Sell by date: 6/23/2008, because it may contain undeclared shrimp. People who have an allergy or severe sensitivity to shrimp run the risk of serious or life-threatening allergic reaction if they consume these products. The firm has recovered 1,400 of 1,416 units produced, 16 units are in distribution. (Source: Food and Drug Administration)

Transport of glycerol by pediococcus pentosaceus isolated from wine.

Food Microbiology — Tue, 06 May 2008 21:03:01 +0100

Transport of glycerol by Pediococcus pentosaceus isolated from wine.

Food Microbiol. 2008 Jun;25(4):545-9

Authors: Pasteris SE, Strasser de Saad AM

Pediococcus pentosaceus N(5)p is a strain isolated from wine that uses glycerol as its sole carbon source, mainly via the glycerol kinase pathway. The transport of glycerol was investigated in resting cells of this strain. Glycerol uptake followed a Michaelis-Menten relationship with an observed apparent K(m) of 33muM and a V(max) of 2.5nmol/min/mg of cell protein. The transport system was specific for glycerol, which was present in the cells grown either on glycerol or glucose suggesting its constitutive nature. The presence of uptake when resting cells were treated with HgCl(2) and the absence of counterflow indicate that facilitated diffusion is not involved in glycerol transport. On the other hand, glycerol uptake was inhibited by the metabolic poisons that affect ATP availability by acting on either electron transport or ATPase activity, and by the proton-conducting uncouplers without any effect on glycerol kinase activity. The restoration of glycerol uptake in de-energized cells by the addition of glucose and low concentration of cyanide-m-chlorophenyl hydrazone was achieved. These results, the first in the genus Pediococcus, provide evidence for an energy-dependent uptake of glycerol that involves the proton motive force directly or coupled with ATP synthesis.

PMID: 18456108 [PubMed - in process]

(Source: Food Microbiology)

L(+)-lactic acid production from starch by a novel amylolytic lactococcus lactis subsp. lactis b84.

Food Microbiology — Tue, 06 May 2008 21:02:57 +0100

l(+)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84.

Food Microbiol. 2008 Jun;25(4):550-7

Authors: Petrov K, Urshev Z, Petrova P

A new Lactococcus lactis subsp. lactis B84, capable of utilizing starch as a sole carbon source and producing l(+)-lactate, was isolated from spontaneously fermented rye sourdough. Aiming at maximum lactic acid productivity, the components of the media and the cultivation conditions were varied. In MRS-starch medium (with absence of yeast and meat extracts), at 33 degrees C, agitation 200rpm and pH 6.0 for 6 days complete starch hydrolysis occurred and 5.5gl(-1) lactic acid were produced from 18gl(-1) starch. The identification of strain B84 was based on genetic criteria. Amplified ribosomal DNA restriction analysis (ARDRA), PCR with species-specific primers and sequencing of the 16S rDNA proved its species affiliation. Four genes for enzymes, involved in starch degradation were detected in B84 genome: amyL, amyY, glgP and apu, coding cytoplasmic and extracellular alpha-amylases, glycogen phosphorylase and amylopullulanase, respectively. Reverse transcription PCR experiments showed that both genes, encoding alpha-amylases (amyL and amyY) were expressed into mRNAs, whereas apu and glgP were not. Amylase activity assay was performed at different pH and temperatures. The cell-bond amylase proved to be the key enzyme, involved in the starch hydrolysis with maximum activity at 45 degrees C and pH 5.4.

PMID: 18456109 [PubMed - in process]

(Source: Food Microbiology)

Reduction by gaseous ozone of salmonella and microbial flora associated with fresh-cut cantaloupe.

Food Microbiology — Tue, 06 May 2008 21:02:55 +0100

Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.

Food Microbiol. 2008 Jun;25(4):558-565

Authors: Selma MV, Ibáñez AM, Cantwell M, Suslow T

This research investigates the efficacy of gaseous ozone, applied under partial vacuum in a controlled reaction chamber, for the elimination of Salmonella inoculated on melon rind. The performance of high dose, short duration treatment with gaseous ozone, in this pilot system, on the microbial and sensory quality of fresh-cut cantaloupes was also evaluated. Gaseous ozone (10,000ppm for 30min under vacuum) reduced viable, recoverable Salmonella from inoculated physiologically mature non-ripe and ripe melons with a maximum reduction of 4.2 and 2.8logCFU/rind-disk (12.6cm(2)), respectively. The efficacy of ozone exposure was influenced by carrier matrix. Salmonella adhering to cantaloupe was more resistant to ozone treatment when suspended in skim-milk powder before aqueous inoculation to the rind. This indicated that organic matter interferes with the contact efficiency and resultant antimicrobial activity of gaseous ozone applied as a surface disinfectant. Conversely, in the absence of an organic carrier, Salmonella viability loss was greater on dry exocarp surfaces than in the wetted surfaces, during ozone treatment, achieving reductions of 2.8 and 1.4 initial logCFU/rind-disk, respectively. Gaseous ozone treatment of 5000 and 20,000ppm for 30min reduced total coliforms, Pseudomonas fluorescens, yeast and lactic acid bacteria recovery from fresh-cut cantaloupe. A dose Ct-value (concentration x exposure time) of 600,000ppmmin achieved maximal logCFU/melon-cube reduction, under the test conditions. Finally, fresh-cut cantaloupe treated with gaseous ozone, maintained an acceptable visual quality, aroma and firmness during 7-day storage at 5 degrees C. Conclusions derived from this study illustrate that gaseous ozone is an effective option to risk reduction and spoilage control of fresh and fresh-cut melon. Moreover, depending on the timing of contamination and post-contamination conditions, rapid drying combined with gaseous ozone exposure may be successful as combined or sequential disinfection steps to minimize persistence of Salmonella on the surface of cantaloupe melons and transference during fresh-cut processing of home preparation. Based on these results, greater efficacy would be anticipated with mature but non-ripe melons while ripe tissues reduce the efficacy of these gaseous ozone treatments, potentially by oxidative reaction with soluble refractive solids.

PMID: 18456110 [PubMed - as supplied by publisher]

(Source: Food Microbiology)

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Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives.

Food Microbiology — Tue, 06 May 2008 21:02:51 +0100

Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives.

Food Microbiol. 2008 Jun;25(4):566-74

Authors: Arroyo-López FN, Bautista-Gallego J, Durán-Quintana MC, Garrido-Fernández A

The single and combined effects, in a synthetic medium at selected pH values, of sorbic and benzoic acids on a yeast cocktail (Saccharomyces cerevisiae, Pichia anomala, Issatchenkia occidentalis, and Candida diddensiae, isolated from table olives) have been studied. Applying the checkerboard method the minimum inhibitory concentration (MIC) obtained for the respective individual preservatives (expressed as undissociated acid) were: sorbic acid, 5.94, 3.85 and 3.19mM at pH of 4.5, 4.0, and 3.5, respectively; and benzoic acid, not detected (at total 20.5mM), 10.40 and 6.83mM, respectively, for the same pH levels. The estimated fractional inhibitory concentrations (FIC) indexes showed additive effects between inhibitors. Fractional area (fa), modelled by the (extended) Lambert and Lambert [2003. A model for the efficacy of combined inhibitors. J. Appl. Microbiol. 95, 734-743] equation (ELPM), also showed additives of both preservatives but different shapes in the dose-response curves; the individual MIC (as undissociated acid) deduced from this method were: 5.60, 3.31, and 3.26mM for sorbic acid at pH of 4.5, 4.0, and 3.5, respectively; and 29.65 (extrapolated), 10.00, and 6.25mM for benzoic acid at the same pH levels. Mixtures above the curves connecting the limits (MIC) at each pH were also inhibitory. There was agreement between MIC values from FIC and ELPM, although the last one provided further information on the inhibition behaviour. I. occidentalis was the most resistant yeast of the cocktail to sorbic and benzoic acids.

PMID: 18456111 [PubMed - in process]

(Source: Food Microbiology)

Combined effect of freeze chilling and map on quality parameters of raw chicken fillets.

Food Microbiology — Tue, 06 May 2008 21:02:49 +0100

Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.

Food Microbiol. 2008 Jun;25(4):575-81

Authors: Patsias A, Badeka AV, Savvaidis IN, Kontominas MG

The effect of short-term frozen storage prior to thawing on the quality of freeze-chilled chicken fillets was investigated, as was the effect of modified atmosphere packaging (MAP). Four process treatments were used: (1) fresh chicken chilled at 4 degrees C without previous freezing, (2) freeze-chilled for 7 days and thawed at 4 degrees C, (3) chilled at 4 degrees C packaged under MAP (70% N(2)-30%CO(2)), and (4) packaged under MAP, freeze-chilled for 7 days and thawed at 4 degrees C. Microbiological, chemical and sensory analyses were conducted on samples for a period up to 15 days. Freeze-chilled fillets gave a lower total viable count (TVC) at a given sampling day than chilled fillets. MAP, as expected, delayed microbial growth. The Pseudomonads were the dominant microbial species in fillets under aerobic conditions. MAP reduced the populations of Pseudomonads by 2-4logcfu/g. Lactic acid bacteria (LAB) and Enterobacteriaceae increased progressively for all treatments throughout storage. Yeasts and molds were inhibited by MAP and by freeze chilling. Total volatile basic nitrogen (TVB-N) values increased rapidly for the chilled fillets but remained significantly lower for the freeze-chilled and the MA-packaged samples. MAP and especially freeze chilling enhanced drip loss. MAP did not affect redness or yellowness of product while freeze chilling decreased product redness. Lightness was not affected by either MAP or freeze chilling. Based on taste, which proved to be the most sensitive sensory attribute, shelf life of product ranged from 6 to 7 days for all treatments leading to the conclusion that freeze chilling is a suitable technology for fresh chicken fillets enabling their distribution as a frozen product and upon subsequent thawing at their final destination, their retail display as chilled products. MAP in combination with freeze chilling had a negligible effect on product quality.

PMID: 18456112 [PubMed - in process]

(Source: Food Microbiology)

Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting escherichia coli o157:h7 in commercial spinach.

Food Microbiology — Tue, 06 May 2008 21:02:46 +0100

Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach.

Food Microbiol. 2008 Jun;25(4):582-7

Authors: Lee SY, Baek SY

Escherichia coli O157:H7 contaminated spinach has recently caused several outbreaks of human illness in the USA and Canada. However, to date, there has been no study demonstrating an effective way to eliminate E. coli O157:H7 in spinach. Therefore, this study was conducted to investigate the effect of chemical sanitizers alone or in combination with packaging methods such as vacuum and modified atmosphere packaging (MAP) on inactivating E. coli O157:H7 in spinach during storage time. Spinach inoculated with E. coli O157:H7 was packaged in four different methods (air, vacuum, N(2) gas, and CO(2) gas packaging) following treatment with water, 100ppm chlorine dioxide, or 100ppm sodium hypochlorite for 5min at room temperature and stored at 7+/-2 degrees C. Treatment with water did not significantly reduce levels of E. coli O157:H7 in spinach. However, treatment with chlorine dioxide and sodium hypochlorite significantly decreased levels of E. coli O157:H7 by 2.6 and 1.1log(10)CFU/g, respectively. Levels of E. coli O157:H7 in samples packaged in air following treatments grew during storage time, whereas levels were maintained in samples packaged in other packaging methods (vacuum, N(2) gas, and CO(2) gas packaging). Therefore there were significant differences (about 3-4log) of E. coli O157:H7 populations between samples packed in air and other packaging methods following treatment with chemical sanitizers after 7 days storage. These results suggest that the combination of treatment with chlorine dioxide and packaging methods such as vacuum and MAP may be useful for improving the microbial safety of spinach against E. coli O157:H7 during storage.

PMID: 18456113 [PubMed - in process]

(Source: Food Microbiology)

The members of the bacillus cereus group are commonly present contaminants of fresh and heat-treated milk.

Food Microbiology — Tue, 06 May 2008 21:02:43 +0100

The members of the Bacillus cereus group are commonly present contaminants of fresh and heat-treated milk.

Food Microbiol. 2008 Jun;25(4):588-96

Authors: Bartoszewicz M, Hansen BM, Swiecicka I

To determine the level of milk contamination by Bacillus cereus sensu lato, 44 samples were collected from a dairy farm and two independent dairies in northeastern Poland. A total of 680 B. cereus sensu lato isolates were recovered. Based on spore counts, their highest level in milk was found during the spring and summer months. Although significant variations in chromosomal DNA polymorphisms among B. cereus sensu lato isolates were noted based on repetitive element sequence polymorphism (rep-PCR) and pulse-field gel electrophoresis (PFGE), indistinguishable B. cereus isolates were observed in all sampling points and locations. Both B. cereus sensu stricto/Bacillus weihenstephanensis and Bacillus thuringiensis cultured from milk harbored nheA, hblA, and cytK in, respectively, 80%, 55%, and 60% of the isolates. With respect to Bacillus mycoides/Bacillus pseudomycoides, 30% and 70% of theses isolates harbored, respectively, nheA and hblA. The presence of cytK was not detected in any isolate. Our data show the occurrence of potentially toxic B. cereus s.l. in both raw and heat-treated milk, thus emphasizing the requirement for precautions that prevent spore germination and vegetative proliferation by keeping the milk at low temperatures during all steps of production and dispensation to the consumers.

PMID: 18456114 [PubMed - in process]

(Source: Food Microbiology)

Identification of a non-pathogenic surrogate organism for chlorine dioxide (clo(2)) gas treatment.

Food Microbiology — Tue, 06 May 2008 21:02:41 +0100

Identification of a non-pathogenic surrogate organism for chlorine dioxide (ClO(2)) gas treatment.

Food Microbiol. 2008 Jun;25(4):597-606

Authors: Kim JM, Linton RH

The identification of non-pathogenic surrogate microorganisms is beneficial for determining and validating the efficacy of antimicrobial treatments in food manufacturing environments. A surrogate organism was identified to aid in the decontamination process of fresh produce when treated with chlorine dioxide (ClO(2)) gas. Thirty-two known strains of pathogenic and non-pathogenic microorganisms and seven unknown microbial isolates from mushroom, tomatoes, and strawberries were evaluated. The primary goal was to find alternative non-pathogenic organisms that had an equal or higher resistance compared to Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes. Among the strains tested, MR1 (mushroom isolate), E. coli O157:H7 C7927, E. coli O157:H7 204P, STB2 (strawberry isolate), and vegetative cells of Bacillus cereus 232 in wet inoculum were found to be the most resistant to gaseous ClO(2) treatment at 0.3mg/l for 1min and D-values at 0.3mg/l ClO(2) were 3.53, 1.95, 1.72, 1.68, and 1.57min, respectively. For identification, the MR1 and STB2 strains were identified using a Ribotypertrade mark with the EcoRI restriction enzyme of 16S rDNA sequence. MR1 was identified as Hafnia alvei with a similarity value of 94% using the ribotype pattern and with a 93.6% similarity using an API 20E strip, and with a 99% similarity using 16S rDNA analysis. The Ped-2E9-based cytotoxicity assay was conducted for the MRI strain extracellular toxin and whole cell toxicity and did not show cytotoxicity. Analysis, using multiplex PCR, was performed to verify absence of the eaeA gene. H. alvei is a suitable non-pathogenic surrogate, with higher resistance to ClO(2) gas compared to pathogens studied, that may be useful to establish optimum conditions of ClO(2) gas decontamination systems.

PMID: 18456115 [PubMed - in process]

(Source: Food Microbiology)

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Characteristics of an environmental strain, enterococcus faecalis cect7121, and its effects as additive on craft dry-fermented sausages.

Food Microbiology — Tue, 06 May 2008 21:02:37 +0100

Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages.

Food Microbiol. 2008 Jun;25(4):607-15

Authors: Sparo M, Nuñez GG, Castro M, Calcagno ML, García Allende MA, Ceci M, Najle R, Manghi M

Lactic acid bacteria are the most adequate microorganisms for natural preservation of food. In the present work, the strain of Enterococcus faecalis CECT7121 was employed in the manufacture of craft dry-fermented sausages and its performance as a biopreservative was analysed. This strain is devoid of the genes for haemolysin and gelatinase and does not produce biogenic amines. It is sensitive to almost all the antibiotics tested and opsonophagocytic assays showed that it is devoid of a capsule. This strain had a high LD50 (10(11)CFUml(-1)) in mice. No statistical differences were found between control and sausages inoculated with E. faecalis CECT7121 regarding the production of lactic acid, pH variation over time, reaching a minimum pH value of 5.1, and sensory analysis in both series. Sausages inoculated with E. faecalis CECT7121 had lower viable counts of Enterobacteriaceae, Staphylococcus aureus and other Gram-positive cocci at the end of fermentation and 7 days and no viable enterobacteria and S. aureus were recovered at the end of drying. E. faecalis CECT7121 did not affect the growth of Lactobacillus spp. but it displaced the autochthonous populations of enterococci. E. faecalis CECT7121 was recovered in each time point as assessed by its inhibitory activity on Listeria monocytogenes and S. aureus. These results would indicate that the addition of E. faecalis CECT7121 during the manufacture of craft dry-fermented sausages offers an interesting alternative for biopreservation.

PMID: 18456116 [PubMed - in process]

(Source: Food Microbiology)

Functional properties of selected starter cultures for sour maize bread.

Food Microbiology — Tue, 06 May 2008 21:02:34 +0100

Functional properties of selected starter cultures for sour maize bread.

Food Microbiol. 2008 Jun;25(4):616-25

Authors: Edema MO, Sanni AI

This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening and production of some antimicrobial compounds in the fermenting matrix. The organisms previously identified as Lactobacillus plantarum, Lb. brevis, Lb. fermentum, Lb. acidophilus, Pediococcus acidilactici, Leuconostoc mesenteroides and Leuconostoc dextranicum and Saccharomyces cerevisiae were used singly and as mixed cultures in the fermentation (fermentation time: 12h at 28+/-2 degrees C) of maize meal (particle size >0.2mm). The pH fell from an initial value of 5.62-3.05 in maize meals fermented with Lb. plantarum; 4.37 in L. dextranicum+S. cerevisiae compared with the value for the control (no starter) of 4.54. Significant differences (P0.05) were observed in values obtained for the functional properties tested when starters were inoculated compared with the control (no starter) except for leavening. Bivariate correlations at 0.01 levels (two-tailed) showed that significant correlations existed among pH and production of antimicrobial compounds in the fermenting meals, the highest correlation being between production of diacetyl and acid (0.694), a positive correlation indicating that production of both antimicrobial compounds increase together with time. Antimicrobial activities of the fermented maize dough were confirmed by their abilities to inhibit the growth of Salmonella typhi, Escherichia coli, Staphylococcus aureus and Aspergillus flavus from an initial inoculum concentration of 7logcfuml(-1)) for test bacteria and zone of inhibition of up to 1.33cm for aflatoxigenic A. flavus. The findings of this study form a database for further studies on the development of starter cultures for sour maize bread production as an alternative bread specialty.

PMID: 18456117 [PubMed - in process]

(Source: Food Microbiology)

Elimination of aspergillus parasiticus from nut surface with low pressure cold plasma (lpcp) treatment.

Food Microbiology — Tue, 06 May 2008 21:02:31 +0100

Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment.

Food Microbiol. 2008 Jun;25(4):626-32

Authors: Basaran P, Basaran-Akgul N, Oksuz L

Low pressure cold plasma (LPCP) using air gases and sulfur hexafluoride (SF(6)) was developed and tested for anti-fungal efficacy against Aspergillus parasiticus on various nut samples. Artificially A. parasiticus contaminated hazelnuts, peanuts, and pistachio nuts were treated with air gases plasma and SF(6) plasma for up to 20min duration. The sterilizing effect of LPCP on A. parasiticus was higher during the early treatment period than the later treatment period. Air gases plasma treatment for 5min resulted in 1-log reduction of A. parasiticus and a further 5min treatment resulted in additional 1-log reduction. SF(6) plasma application was more effective resulting in approximately a 5-log decrease in fungal population for the same duration. When effectiveness of plasma treatment against aflatoxins were tested, 20min air gases plasma treatment resulted in a 50% reduction in total aflatoxins (AFB1, AFB2, AFG1, and AFG2), while only a 20% reduction in total aflatoxin was observed after 20min SF(6) plasma treatment. In this study, a rapid, functional clean-up method for the elimination of aflatoxin producing fungus from shelled and unshelled nuts was investigated as a suitable fungal decontamination method.

PMID: 18456118 [PubMed - in process]

(Source: Food Microbiology)

Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste

Journal of Agricultural and Food Chemistry — Tue, 06 May 2008 19:11:47 +0100

Hassan K. Obied, Danny R. Bedgood Jr., Paul D. Prenzler, and Kevin RobardsWeb Release Date: Tue, 6 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf703756d (Source: Journal of Agricultural and Food Chemistry)

Updated press release: lezza blue raspberry italian ice recalled

Food and Drug Administration — Tue, 06 May 2008 17:25:00 +0100

The product is in round plastic pint containers with a lot code of 2116. Blue Raspberry is the flavor of the product. The product was distributed to retail outlets in Illinois, Wisconsin, Oklahoma, Texas, Michigan, Louisiana, Kansas, Indiana, Georgia, Florida, Ohio, Missouri, Kentucky, Nebraska, Pennsylvania, Arkansas, and Minnesota during 2006 and 2007. (Source: Food and Drug Administration)

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Hydrox labs issued a voluntary recall of alcohol-free mouthwash nationwide distributed by cardinal health (may 2)

Food and Drug Administration — Tue, 06 May 2008 11:25:00 +0100

Hydrox Labs has issued a voluntary recall of Cardinal Health labeled alcohol-free mouthwash. The mouthwash has been tested and been found positive for Burkholderia cepacia (B. cepacia). The CDC has confirmed hospital illnesses in one state associated with the use of the affected mouthwash. (Source: Food and Drug Administration)

Pressurized fluid extraction of bioactive compounds from phormidium species

Journal of Agricultural and Food Chemistry — Tue, 06 May 2008 04:00:00 +0100

I. Rodríguez-Meizoso, L. Jaime, S. Santoyo, A. Cifuentes, G. García-Blairsy Reina, F. J. Señoráns, and E. IbáñezWeb Release Date: Tue, 6 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf703719p (Source: Journal of Agricultural and Food Chemistry)

Use of molecularly imprinted solid-phase extraction sorbent for the determination of four 5-nitroimidazoles and three of their metabolites from egg-based samples before tandem lc−esims/ms analysis

Journal of Agricultural and Food Chemistry — Tue, 06 May 2008 04:00:00 +0100

Rayane Mohamed, Pascal Mottier, Laureen Treguier, Janique Richoz-Payot, Ecevit Yilmaz, Jean-Claude Tabet, and Philippe A. GuyWeb Release Date: Tue, 6 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf072807h (Source: Journal of Agricultural and Food Chemistry)

Effect of nitrogen species supply and mycorrhizal colonization on organosulfur and phenolic compounds in onions

Journal of Agricultural and Food Chemistry — Tue, 06 May 2008 04:00:00 +0100

Henrike Perner, Sascha Rohn, Gregor Driemel, Natalie Batt, Dietmar Schwarz, Lothar W. Kroh, and Eckhard GeorgeWeb Release Date: Tue, 6 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf073337u (Source: Journal of Agricultural and Food Chemistry)

Lezza blue raspberry water ice recalled from three midwestern states (may 2)

Food and Drug Administration — Mon, 05 May 2008 15:15:00 +0100

Cedar Crest Specialties, Inc. announced a recall on one lot code of Lezza Blue Raspberry Water Ice in round plastic pint containers with a lot code of 2116 because it may contain undeclared milk protein. The product was distributed to retail outlets in Illinois, Wisconsin, and Minnesota during 2006 and 2007. (Source: Food and Drug Administration)

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Quercetin and its in vivo metabolites inhibit neutrophil-mediated low-density lipoprotein oxidation

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 06:52:13 +0100

Wai Mun Loke, Julie M. Proudfoot, Allan J. Mckinley, Paul W. Needs, Paul A. Kroon, Jonathan M. Hodgson, and Kevin D. CroftWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf8003042 (Source: Journal of Agricultural and Food Chemistry)

Identification of gadoid species in fish meat by polymerase chain reaction (pcr) on genomic dna

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Zora Hubalkova, Petr Kralik, Janka Kasalova, and Eva RencovaWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf703684w (Source: Journal of Agricultural and Food Chemistry)

Ldl isolated from plasma-loaded red wine procyanidins resist lipid oxidation and tocopherol depletion

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Cátia F. Lourenço, Bruno Gago, Rui M. Barbosa, Víctor de Freitas, and João LaranjinhaWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0733259 (Source: Journal of Agricultural and Food Chemistry)

Extraction, processing, and storage effects on curcuminoids and oleoresin yields from curcuma longa l. grown in jamaica

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Cheryl E. Green, Sheridan L. Hibbert, Yvonne A. Bailey-Shaw, Lawrence A. D. Williams, Sylvia Mitchell, and Eric GarrawayWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf073105v (Source: Journal of Agricultural and Food Chemistry)

Antioxidant, sugar, mineral, and phytonutrient concentrations across edible fruit tissues of orange-fleshed honeydew melon (cucumis melo l.)

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Gene E. LesterWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf8001735 (Source: Journal of Agricultural and Food Chemistry)

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Removal of lipids and diarrhetic shellfish poisoning toxins from blue mussels (mytilus edulis) during acid and alkaline isolation of proteins

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Patroklos Vareltzis and Ingrid UndelandWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf800224n (Source: Journal of Agricultural and Food Chemistry)

Molecular modeling directed by an interfacial test apparatus for the evaluation of protein and polymer ingredient function in situ

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

George W. Collins, Avani Patel, Alan Dilley, and Dipak K. SarkerWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf800122k (Source: Journal of Agricultural and Food Chemistry)

Fast and simple method for the simultaneous evaluation of the capacity and efficiency of food antioxidants in trapping peroxyl radicals in an intestinal model system

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Monica Rossetto, Paola Vanzani, Veronica De Marco, Lucio Zennaro, Marina Scarpa, and Adelio RigoWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf072926x (Source: Journal of Agricultural and Food Chemistry)

Improvement of antifungal activity of 10-undecyn-1-ol by inclusion complexation with cyclodextrin derivatives

Journal of Agricultural and Food Chemistry — Sat, 03 May 2008 04:00:00 +0100

Tze Loon Neoh, Takahiro Tanimoto, Shuichi Ikefuji, Hidefumi Yoshii, and Takeshi FurutaWeb Release Date: Sat, 3 May 2008 00:00:00 EDT (Article) DOI: 10.1021/jf0731898 (Source: Journal of Agricultural and Food Chemistry)