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Sample records for food preservation parameters

Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

Science.gov (United States)

Francis, Sarah L.

2014-01-01

The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…
Microbial control and food Preservation: Theory and practice:Principles of food preservation

Science.gov (United States)

Food preservation is an action or method used to maintain foods at certain desirable properties or quality to obtain maximum benefit. A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage without damaging the food. To achieve this, cert...
Food preservation by irradiation

International Nuclear Information System (INIS)

Labots, H.; Huis in 't Veld, G.J.P.; Verrips, C.T.

1985-01-01

After a review of several methods for the preservation of food and the routes of food infections, the following chapters are devoted to the preservation by irradiation. Applications and legal aspects of food irradiation are described. Special reference is made to the international situation. (Auth.)
The impact of food preservation on food waste.

Science.gov (United States)

Martindale, Wayne; Schiebel, Walter

2017-01-01

The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
Numerical Simulation of Non-Thermal Food Preservation

Science.gov (United States)

Rauh, C.; Krauss, J.; Ertunc, Ö.; Delgado, a.

2010-09-01

Food preservation is an important process step in food technology regarding product safety and product quality. Novel preservation techniques are currently developed, that aim at improved sensory and nutritional value but comparable safety than in conventional thermal preservation techniques. These novel non-thermal food preservation techniques are based for example on high pressures up to one GPa or pulsed electric fields. in literature studies the high potential of high pressures (HP) and of pulsed electric fields (PEF) is shown due to their high retention of valuable food components as vitamins and flavour and selective inactivation of spoiling enzymes and microorganisms. for the design of preservation processes based on the non-thermal techniques it is crucial to predict the effect of high pressure and pulsed electric fields on the food components and on the spoiling enzymes and microorganisms locally and time-dependent in the treated product. Homogenous process conditions (especially of temperature fields in HP and PEF processing and of electric fields in PEF) are aimed at to avoid the need of over-processing and the connected quality loss and to minimize safety risks due to under-processing. the present contribution presents numerical simulations of thermofluiddynamical phenomena inside of high pressure autoclaves and pulsed electric field treatment chambers. in PEF processing additionally the electric fields are considered. Implementing kinetics of occurring (bio-) chemical reactions in the numerical simulations of the temperature, flow and electric fields enables the evaluation of the process homogeneity and efficiency connected to different process parameters of the preservation techniques. Suggestions to achieve safe and high quality products are concluded out of the numerical results.
Preservation of food products by irradiation

International Nuclear Information System (INIS)

McGivney, W.T.

1988-01-01

The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references
Improving food preservation to reduce food waste

OpenAIRE

Gronert, Alicja; Bikova, Borislava; Salce, Luca; Nogués, Marc; Batistelli, Patryk; Farid, Yomna

2014-01-01

The theme and issue of ‘Improving food preservation to reduce food waste’ is associated with all group members participating in this research project. This topic covers multiple processes including purchasing, preserving, preparing and storing food. The industry of fresh fruits and vegetables is an enormous market, which will not disappear any time soon. Food waste is mostly disregarded as fresh fruits and vegetables are mostly inexpensive. All group members believe that this mindset needs to...
Food preservation by irradiation

International Nuclear Information System (INIS)

Kooij, J. van

1981-01-01

Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given
Food preservation by irradiation

International Nuclear Information System (INIS)

Oztasiran, I.

1984-01-01

Irradiation is a physical process for treating food and as such it is comparable to other processing techniques such as heating or freezing foods for preservation. The energy level used in food irradiation is always below that producing radioactivity in the treated food, hence this aspect can be totally excluded in wholesomeness evaluations. Water is readily ionized and may be the primary source of ionization in foods with secondary effects on other molecules, possibly more a result of water ionization than of direct hits. In the presence of oxygen, highly reactive compounds may be produced, such as H, H 3 0+ and H 2 O 2 . Radiation at the energy flux levels used for food (<2 MeV) does not induce radioactivity. Food irradiation applications are already technically and economically feasible and that food so treated is suitable for consumption. Food irradiation techniques can play an important role for an improved preservation, storage and distribution of food products. (author)
Essential Oils: Sources of Antimicrobials and Food Preservatives

Science.gov (United States)

Pandey, Abhay K.; Kumar, Pradeep; Singh, Pooja; Tripathi, Nijendra N.; Bajpai, Vivek K.

2017-01-01

Aromatic and medicinal plants produce essential oils in the form of secondary metabolites. These essential oils can be used in diverse applications in food, perfume, and cosmetic industries. The use of essential oils as antimicrobials and food preservative agents is of concern because of several reported side effects of synthetic oils. Essential oils have the potential to be used as a food preservative for cereals, grains, pulses, fruits, and vegetables. In this review, we briefly describe the results in relevant literature and summarize the uses of essential oils with special emphasis on their antibacterial, bactericidal, antifungal, fungicidal, and food preservative properties. Essential oils have pronounced antimicrobial and food preservative properties because they consist of a variety of active constituents (e.g., terpenes, terpenoids, carotenoids, coumarins, curcumins) that have great significance in the food industry. Thus, the various properties of essential oils offer the possibility of using natural, safe, eco-friendly, cost-effective, renewable, and easily biodegradable antimicrobials for food commodity preservation in the near future. PMID:28138324
A revolution in food preservation

International Nuclear Information System (INIS)

1986-01-01

A brief consumer guide to food irradiation is presented. Aspects covered include some of the advantages of food irradiation compared to other methods of food preservation, the type of radiation used, the mechanism of action, some practical applications, safety and future benefits. (UK)
Home Food Preservation Training for Extension Educators

Science.gov (United States)

Goard, Linnette Mizer; Hill, Melinda; Shumaker, Katharine; Warrix, Marisa

2013-01-01

During times of economic downturn, there has been an increased interest in home food preservation. As the primary resource for current research-based recommendations, a team of Extension Family and Consumer Sciences educators with specialization in food safety and food preservation responded to this demand by developing a standardized food…
Effect of Hurdle Technology in Food Preservation: A Review.

Science.gov (United States)

Singh, Shiv; Shalini, Rachana

2016-01-01

Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles. The intelligent application of hurdle technology has become more prevalent now, because the principles of major preservative factors for foods (e.g., temperature, pH, aw, Eh, competitive flora), and their interactions, became better known. Recently, the influence of food preservation methods on the physiology and behavior of microorganisms in foods, i.e. their homeostasis, metabolic exhaustion, stress reactions, are taken into account, and the novel concept of multi-target food preservation emerged. The present contribution reviews the concept of the potential hurdles for foods, the hurdle effect, and the hurdle technology for the prospects of the future goal of a multi-target preservation of foods.
Bacteriocins as food preservatives: Challenges and emerging horizons.

Science.gov (United States)

Johnson, Eldin Maliyakkal; Jung, Dr Yong-Gyun; Jin, Dr Ying-Yu; Jayabalan, Dr Rasu; Yang, Dr Seung Hwan; Suh, Joo Won

2017-09-07

The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.
Functional Dehydrated Foods for Health Preservation

Directory of Open Access Journals (Sweden)

R. M. S. C. Morais

2018-01-01

Full Text Available The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
Preserving food with radiation

International Nuclear Information System (INIS)

Thomas, A.C

1978-01-01

Food irradiation is becoming an increasingly more important method of food preservataion. The irradiation process and its advangages are briefly described, and its use in the preservation of poultry and various kinds of fruits is discussed. Fruit export is hampered by restrictions due to infestation. Radiation disinfestation will therefore be of great advantage and may lead to a growth in export markets
Radiation in response to food preservation

International Nuclear Information System (INIS)

Bharti, Navaldey; Ram, R.B.; Gautam, Shreesh Kumar; Kumar, Vikas; Singh, Abhishek

2012-01-01

Preservation of food items is a pre-requisite for food security. The seasonal nature of production, perishable nature of food materials (fruits, vegetables and other value added products) and the rising gap between demand and supply have posed great challenges to conventional techniques of food preservation and thereby to food security. Food irradiation, one of the beneficial applications of atomic energy, is an important innovation in food preservation, since the development of canning in the 19th century. It provides an effective alternative to fumigants, which are being phased out owing to their adverse effects on the environment and human health. Moreover, exposure of food material to radiation has strong advantages over conventional methods of preservation such as cold storage, fumigation, salting and drying because it does not lead to loss of taste, texture, flavour, odour etc. or overall quality attributes. Generally, two types of radiations are used i.e., ionizing and non-ionizing. Since radiation does not generate heat, it is termed 'cold sterilization'. Gamma rays, E-beam and X-rays are used for irradiation. Irradiation under approved conditions has been demonstrated to have no dangerous effects on food, either chemical or microbial in nature and does not cause any significant loss of macronutrients. Proteins, fats and carbohydrates undergo little change in nutritional value during irradiation even with doses over 10 kGy, though there may be sensory changes. Similarly, the essential amino acids, essential fatty acids, minerals and trace elements are also unaffected. There can be a decrease in certain vitamins (particularly thiamin) but these are of the same order of magnitude as occurs in other manufacturing processes such as drying/dehydration or canning (thermal sterilization). So, there is urgent need to exploit the benefits of irradiation involve standardization, communication and education. The potential benefits of irradiation technology have been
Establishment of a world food preservation center

Directory of Open Access Journals (Sweden)

Wilson Charles L

2013-01-01

Full Text Available Abstract A World Food Preservation Center (WFPC is proposed in response to a pending civilization-threatening food shortage and our limited ability to adequately increase food production. Some estimates put losses of food in developing countries after it is produced and before it is consumed at 50%. These losses are particularly threatening to individuals and farmers who are living in the midst of food insecurity. Although numerous organizations have attempted to address this problem worldwide, the magnitude of the effort has not come close to the enormity of the problem. Most of these programs are also short-term and require continuous input by postharvest specialists from developed countries in order to be sustainable. A critical need exists for a substantial and sustainable worldwide program that can significantly reduce losses and waste of food in developing countries. The World Food Preservation Center proposed here meets this need by educating young scientists in developing countries about low-input, appropriate technologies for preserving food postharvest. It also conducts research on postharvest technologies especially suited for application in developing countries such as biological control, solar refrigeration, and coordinated transport and marketing schemes that support and sustain the local production of food commodities.
Food Preservation by Irradiation (Rev.)

Energy Technology Data Exchange (ETDEWEB)

Urrows, Grace M.

1968-01-01

Up to 30% of food harvests are lost in some parts of the world because of animal pests and microorganisms. Nuclear techniques can help reduce and extend the shelf life of these foods. Around 55 countries now have food irradiation programs. The use of radiation is the most recent step in man's attempts to preserve some of his harvest for the lean part of the year.
Preservation of food and radiation

International Nuclear Information System (INIS)

Kasamatsu, Tomomichi

1975-01-01

In the application of radiation to preservation of food, there are some methods; sterilization, elimination of noxious insects, prevention of germination and control of maturation. The former two utilize the lethal effect of radiation to the living things and the latter two utilize the injurious effect on the metabolism of the living things. At present, irradiation to potato is most widely permitted for the purpose of prevention of germination, and the irradiation with 15 Krad (maximum) is allowed to preserve potato for 8 months in Japan. In the other hand, a large quantity of doses, such as 4.5 to 5.6 Mrad, is necessary to sterilize completely for industrial use, degeneration of food component and high cost come into question. In addition, food is directly taken into the mouth of human being, therefore, wholesomeness, legal permission and determination of dose must be examined. (Tsukamoto, Y.)

ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION

OpenAIRE

Guedes, AMM; Novello, D; Mendes, GMD; Cristianini, M

2009-01-01

ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION This literature review article had as objective to gather information about ultraviolet (UV) technology utilization on the food industry, its effects and potential application. Aspects as the origin, concept and applications of the technology on the equipment industry and running mechanisms were approached. The application of UV radiation on food decontamination is still little used due its low penetration, but it is known that it can be easily app...
Food preservation by irradiation

International Nuclear Information System (INIS)

Gottschalk, M.

1978-01-01

In November, 1977, an International Symposium on Food Preservation by Irradiation was held at Wageningen, the Netherlands. About 200 participants attended the Symposium which was organised by the International Atomic Energy Agency, the Food and Agriculture Organization of the United Nations and the World Health Organization; a reflection of the active interest which is being shown in food irradiation processing, particularly among developing countries. The 75 papers presented provided an excellent review of the current status of food irradiation on a wide range of different topics, and the Symposium also afforded the valuable opportunity for informal discussion among the participants and for developing personal contacts. A brief survey of the salient aspects discussed during the course of the meeting are reported on. (orig.) [de
Recent progress in food preservation by irradiation

Energy Technology Data Exchange (ETDEWEB)

Vas, K [Food and Agriculture Organization of the United Nations, Rome (Italy)

1977-01-01

The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out.
Recent progress in food preservation by irradiation

International Nuclear Information System (INIS)

Vas, K.

1977-01-01

The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out. (G.C.)
Recent advances in the preservation of food by irradiation

International Nuclear Information System (INIS)

Vas, K.

1976-01-01

There are two ways in which the world food problem can be attacked: (1) by increasing food production, that is, growing more food by utilizing agricultural knowledge and material input, and (2) by preserving more of the food that is already being produced by utilizing food science and technology. While both lines of action should be followed, it is logical that preservation should play a key role not only because it would reduce wastage of existing food that is desperately needed by millions of people, but also prevent the wastage of the energy invested in growing food. The preservation of food is, therefore, a vital technology, and studies of both traditional food preservation methods and new techniques should be actively pursued. The irradiation of food, usually by gamma rays from a cobalt-60 source, offers advantages over traditional methods, irradiation not only can delay the processes that lead to the onset of undesirable physiological changes (sprouting, over-ripening), microbial spoilage (rot, mould formation) and damage caused by insects, but also can kill disease-causing organisms that will infect the food if it is left untreated. It is rather surprising to find that after 25 years of extensive studies, practical introduction of food preservation by irradiation has only recently been started in one Member State of the IAEA. The main obstacles are of a psychological nature, but a number of other problems also remains to be solved. Nevertheless, it is clear that many questions have already been settled and significant progress has been made. Some of these developments will be briefly enumerated below. However, it should be noted right at the onset that, like the conventional methods, irradiation also has its limitations and cannot be considered a cure-all for all food problems under all conditions
Irradiation preservation of food in Hungary

International Nuclear Information System (INIS)

Kiss, I.

1993-01-01

An overview is presented of the food irradiation activities in Hungary for preservation purposes. A historical background of this technology is given, and the present practice is outlined. Several food species are presently treated with Co-60 gamma-irradiation for their radurization. (R.P.)
Recent approaches in food bio-preservation - a review.

Science.gov (United States)

Singh, Veer Pal

2018-01-01

Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB) and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA) approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.
Recent approaches in food bio-preservation - a review

Directory of Open Access Journals (Sweden)

Veer Pal Singh

2018-03-01

Full Text Available Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.
Food Preservation by Irradiation. Vol. II. Proceedings of an International Symposium on Food Preservation by Irradiation

International Nuclear Information System (INIS)

1978-01-01

In the task of alleviating the distress caused by the world-wide food shortage it is essential to preserve what has been grown and harvested in the fields. Clearly all suitable methods for preserving agricultural produce and food should be made use of. In this context treatment with ionizing radiation has proved its value as an environmentally clean, physical method of food preservation which is low in its energy requirement, but the volume of food being processed in this way is still low. The introduction of food irradiation on a global basis poses certain economic, legal, regulatory and health-related questions, the solution of which requires close international collaboration. Such collaboration between many international, intergovernmental and national organizations began over a decade ago. The need for dissemination and discussion of information gained through research and development work on this subject became apparent, and a number of inter-regional meetings were held. The last international symposium on the topic was held jointly by FAO and the IAEA in 1972 in Bombay. To review progress made since then, FAO and the IAEA, together with WHO, convened the present Symposium on 21-25 November 1977. It appeared timely to hold this Symposium for the following reasons: (1) Apart from significant scientific work reported in the literature, progress in other directions between 1972 and 1977 had also been made. For example, the number of food items authorized by governments, with or without restriction, had grown from 19 to 26, and the number of countries accepting one or more irradiated foods for human consumption had increased from 11 to 19. (2) Largely on the basis of the work of the International Project in the Field of Food Irradiation (Karlsruhe), already described at the Bombay Symposium, an international expert committee, jointly convened by FAO, the IAEA and WHO in August-September 1976, had made important statements on the philosophy of wholesomeness studies
Food Preservation by Irradiation. Vol. I. Proceedings of an International Symposium on Food Preservation by Irradiation

International Nuclear Information System (INIS)

1978-01-01

In the task of alleviating the distress caused by the world-wide food shortage it is essential to preserve what has been grown and harvested in the fields. Clearly all suitable methods for preserving agricultural produce and food should be made use of. In this context treatment with ionizing radiation has proved its value as an environmentally clean, physical method o f food preservation which is low in its energy requirement, but the volume of food being processed in this way is still low. The introduction o f food irradiation on a global basis poses certain economic, legal, regulatory and health-related questions, the solution o f which requires close international collaboration. Such collaboration between many international, intergovernmental and national organizations began over a decade ago. The need for dissemination and discussion o f information gained through research and development work on this subject became apparent, and a number of inter-regional meetings were held. The last international symposium on the topic was held jointly by FAO and the IAEA in 1972 in Bombay. To review progress made since then, FAO and the IAEA, together with WHO, convened the present Symposium on 21-25 November 1977. It appeared timely to hold this Symposium for the following reasons: (1) Apart from significant scientific work reported in the literature, progress in other directions between 1972 and 1977 had also been made. For example, the number of food items authorized by governments, with or without restriction, had grown from 19 to 26, and the number of countries accepting one or more irradiated foods for human consumption had increased from 11 to 19. (2) Largely on the basis of the work of the International Project in the Field of Food Irradiation (Karlsruhe), already described at the Bombay Symposium, an international expert committee, jointly convened by FAO, the IAEA and WHO in August-September 1976, had made important statements on the philosophy of wholesomeness
Food preservation experiment by irradiation in the south zone of Rio Grande do Sul, Brazil

International Nuclear Information System (INIS)

Levit, Vladimir; Santos, Ari S.; Foes, Altair D.R.; Vaniel, Ana P.; Louzada, Ana R.; Silveira, Cristina M.; Jardim, Lisandra F.; Mesko, Marcia F.

2000-01-01

The south zone of the state of Rio Grande do Sul is characterized as an area of great food production as fruits, vegetables, meats, fish among others. In Brazil, the state RS is the producing greater of onion and peach. It was intended to study the use of the irradiation for the propose of preservation of peaches and onions, relating the diverse doses with the capacity of conservation of the peaches and retardation in the process of budding of onions. It was objective also to follow the changes in the properties of the peaches and onions radiated related to the physic-chemical and nutritional parameters, as well as determining the dose of radiation that is more efficient in the preservation and that provokes minor number of alterations in the sensorial and nutritional properties of these foods. In the process of preservation for irradiation the foods are submitted to a field of ionizing radiation in rigorously burst conditions in mode that the food receives the amount from necessary and enough energy for the intended handling. Different doses of gamma radiation of 60 Co had been used and the reached results show to the effectiveness of this technique in the preservation of studied foods
Food irradiation: physical-chemical, technological and economical background and competing methods of food preservation

International Nuclear Information System (INIS)

Zagorski, Z.P.

1994-01-01

Physical, chemical and technical as well as economical background of food preservation by irradiation have been performed. The radiation sources and the elements of radiation chemistry connected with their use in food irradiation process have been shown. The problems of dosimetry and endurance of dose uniformity for processed products have been also discussed. The other methods of food preservation and their weakness and advantages have been also presented and compared with food irradiation method
teaching food production and preservation using constructivist

African Journals Online (AJOL)

Global Journal

teaching methods where students are actively involved in thinking and creating ... KEYWORDS: food production, food preservation Biology, 5Es constructivist model, self-reliance ... shelf live. The world's population is growing every day but food production which is the basic ... life matters so as to be self-reliant citizens of this.
Radioisotopes and food preservation against insects

International Nuclear Information System (INIS)

Hachem Ahmad, M.S.

1998-01-01

The book describes how to preserve food from harmful insects by using radioisotopes. It focusses on the impact of ionized radiation on the different stages of insect growth and on its metabolism and immunity. It also discusses the relationship between radiation doses and insect reproduction. It explains the various methods to detect the irradiated foods
Influence of volatile compounds and food preservatives in the ...

African Journals Online (AJOL)

... suppress fumonisisin B1 production to maximum extent. Camphor at a concentration of 15 mg/ml could inhibit fumonisin B1 production among different food preservatives studied. From the above results it is concluded that volatile compounds and food preservatives can be employed in the management of fumonisins (B1) ...
Food preservation : relevance of nuclear techniques to developing nations

International Nuclear Information System (INIS)

Aiyar, A.S.; Sundaram, K.

1977-01-01

The usefulness of radiation processes over conventional methods for preservation of foods has been discussed in detail. There are five distinct objectives that can be achieved by exposing food to ionising radiation, and these are : (a) total elimination of food spoilage or disease-causing organisms, thus confering indefinite stability on the pre-packaged food; (b) significant reduction of spoilage microorganisms to enable extended shelf-life; (c) inactivation of organisms that poses public health hazards; (d) elimination of losses in dry foods due to insect infestation, by killing the eggs and their insects; and (e) control of post-harvest physiological processes such as sprouting, ripening etc. For highly perishable sea foods, such as, Bombay Duck, irradiation represents the only possible soultion to the problem of its preservation in the fresh state. An evaluation of the wholesomeness of irradiated mackerel is currently underway in India as part of an international effort at obtaining such data collectively, to minimise the enormour costs involved in such experimentation. Recently, clearances have been authorised for the release of irradiated foods for human consumption. A summary of international approvals for radiation preservation processes is presented. (A.K.)
Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

Science.gov (United States)

Whelan, R. H.

1985-01-01

Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.
Irradiation pilot plants and experimental facilities available for food preservation

International Nuclear Information System (INIS)

1975-01-01

With the ever-increasing world food crisis mankind has to face today, the prevention of spoilage of perishable food is gaining in momentum. The World Food Conference (Rome, November 1974) of the United Nations clearly recognized the importance of food preservation and urged action in this field. Irradiation is one of the recently discovered methods to preserve food. Its practical introduction largely depends on three main factors: (a) proof of the safety for human consumption of the irradiated product, (b) technological feasibility and (c) economic competitiveness of the process. As data on safety for consumption ('wholesomeness') continue to become available, the number of countries authorizing the irradiation of certain food items is growing (present total: 17 countries), and the same is true for the number of licensed irradiated commodities (total: 23). Under these conditions, testing of the technological and economic feasibility of food irradiation is a matter of increasing importance. Economic feasibility of any industrial operation can only be studied in larger-scale experiments. Thus, they can only be performed with radiation sources larger than those found in laboratories, i.e. in pilot irradiators, capable of handling from a few hundred to a few thousand kilograms of material within a short period of time. The Food Preservation Section of the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture has attempted to collect data on the availability, for food preservation, of suitable irradiators in Member States
Alternative food-preservation technologies: efficacy and mechanisms.

Science.gov (United States)

Lado, Beatrice H; Yousef, Ahmed E

2002-04-01

High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies.
Report: Potential of nano-emulsions as phytochemical delivery system for food preservation.

Science.gov (United States)

Mahmood, Zaffar; Jahangir, Muhammad; Liaquat, Muhammad; Shah, Syed Wasim Ahmad; Khan, Muhammad Mumtaz; Stanley, Roger; D'Arcy, Bruce

2017-11-01

Nature is a rich source of bioactive phytochemicals. These plant based compounds have rich scope as antioxidants, antimicrobial compounds and food preservatives and so for long time to be used in meat, fruits, vegetables and processed food items, either as added preservative or as coating material in various food applications, but the major limitation is their limited solubility in a food grade medium. Nano-emulsion is a best choice as a medium having vast area of application. The major advantage of nano-emulsion would be the solubility of a vast group of compounds, due to the presence of water and lipid phases. In this way, nano-emulsions can be proved to be the most suitable candidate as phytochemical delivery system for food preservation. In present article, the use of phytochemicals as potent food preservatives has been reviewed, in context of solubility of phytochemicals in nano-emulsion and applications of food grade nano-emulsions to food systems.

How to preserve foods

International Nuclear Information System (INIS)

Balek, V.; Vadassova, J.

1979-01-01

The use of gamma and fast electron radiations for food preservation is described. Examples are given of the application of ionizing radiation for retarding potato germination, onion growth, and fruit ripening, for limiting the action of microorganisms, and removing salmonella from meat products. The method has remarkable prospects although it may not be considered to be a general-purpose method. Geographic and economic conditions should always be taken into consideration. (J.P.)
Antimicrobial activity of coriander oil and its effectiveness as food preservative.

Science.gov (United States)

Silva, Filomena; Domingues, Fernanda C

2017-01-02

ABTRACT Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.
EPR detection of foods preserved with ionizing radiation

Science.gov (United States)

Stachowicz, W.; Burlinska, G.; Michalik, J.

1998-06-01

The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ( 60Co) and 10 MeV electrons were observed
EPR detection of foods preserved with ionizing radiation

International Nuclear Information System (INIS)

Stachowicz, W.; Burlinska, G.; Michalik, J.

1998-01-01

The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to the beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ( 60 Co) and 10 MeV electrons were observed
EPR detection of foods preserved with ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Stachowicz, W.; Burlinska, G.; Michalik, J

1998-06-01

The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to the beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ({sup 60}Co) and 10 MeV electrons were observed.
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems.

Science.gov (United States)

Lee, Na-Kyoung; Paik, Hyun-Dong

2016-01-01

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.
Food preservation and security at household level in rural Nsukka ...

African Journals Online (AJOL)

In Nigeria, food insecurity at the household level can partly be attributed to poor preservation of post-harvest surpluses. This study sought to demonstrate a relationship (if any) between preservation of post harvest surpluses and food security at rural household level. Eha-Alumona and Opi-Uno, in Nsukka, Enugu State were ...
Preserving food in Asia and the Pacific region

Energy Technology Data Exchange (ETDEWEB)

NONE

1982-03-15

At this time of increasing world population there is greater need than ever before to produce more food, especially in developing countries which have the fastest growth of population. Equally important, but often overlooked by most authorities, is the need to preserve food after harvest so that losses are reduced, more food is available, and the investment and energy employed in food production is effectively used. One method of reducing losses is to use ionizing energy in the form of gamma rays, electron, or X-rays to prevent food from spoiling because of micro-organisms, insect pests or physiological factors. This method can treat food in the final package without significantly altering its physico-chemical characteristics. The technique has been much studied in many countries over the past three decades. As most countries in the Asian and Pacific region are in tropical zones which make food especially vulnerable to spoilage losses this technique has received wide attention from food and nuclear scientists. In 1979, the Agency and the Government of Japan sponsored a special mission to evaluate the state of the art of this technology in India, Indonesia, Malaysia, Philippines, Singapore, and Thailand. It was evident from the mission's report that most of these countries not only have active research and development programmes in the use of ionizing energy for food preservation but also are anxious to develop their programmes to reach practical application. Moreover, most countries in Asia and the Pacific have a common interest in using this technology to preserve fishery products, tropical fruits, onions, and spices. Consequently, the Government of Japan agreed to sponsor a research programme in this field as one of the Co-ordinated Research Programmes of the Food Preservation Section of the Joint FAO/IAEA Division of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural Development. Started in 1980, the project will last for three years
Preserving food in Asia and the Pacific region

International Nuclear Information System (INIS)

1982-01-01

At this time of increasing world population there is greater need than ever before to produce more food, especially in developing countries which have the fastest growth of population. Equally important, but often overlooked by most authorities, is the need to preserve food after harvest so that losses are reduced, more food is available, and the investment and energy employed in food production is effectively used. One method of reducing losses is to use ionizing energy in the form of gamma rays, electron, or X-rays to prevent food from spoiling because of micro-organisms, insect pests or physiological factors. This method can treat food in the final package without significantly altering its physico-chemical characteristics. The technique has been much studied in many countries over the past three decades. As most countries in the Asian and Pacific region are in tropical zones which make food especially vulnerable to spoilage losses this technique has received wide attention from food and nuclear scientists. In 1979, the Agency and the Government of Japan sponsored a special mission to evaluate the state of the art of this technology in India, Indonesia, Malaysia, Philippines, Singapore, and Thailand. It was evident from the mission's report that most of these countries not only have active research and development programmes in the use of ionizing energy for food preservation but also are anxious to develop their programmes to reach practical application. Moreover, most countries in Asia and the Pacific have a common interest in using this technology to preserve fishery products, tropical fruits, onions, and spices. Consequently, the Government of Japan agreed to sponsor a research programme in this field as one of the Co-ordinated Research Programmes of the Food Preservation Section of the Joint FAO/IAEA Division of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural Development. Started in 1980, the project will last for three years
Home Food Preservation among Families with Young Children

Science.gov (United States)

Lorenz, Lorraine J.; Sawicki, Marjorie A.; Elliott, Michael; White, Melissa

2016-01-01

The purpose of this study was to determine preservation practices, perceived barriers, and likelihood of parents with young children to home preserve food in the future. Implications of this research relate to family and consumer sciences professionals who endeavor to improve fruit and vegetable intake and provide resources to families and…
Use of Cymbopogon citratus essential oil in food preservation: Recent advances and future perspectives.

Science.gov (United States)

Ekpenyong, Christopher E; Akpan, Ernest E

2017-08-13

The economic burdens and health implications of food spoilage are increasing. Contamination of food sources by fungi, bacteria, yeast, nematodes, insects, and rodents remains a major public health concern. Research has focused on developing safer natural products and innovations to meet consumers' acceptance as alternatives to synthetic food preservatives. Many recent novel preservative techniques and applications of both natural and synthetic origin continue to proliferate in food and chemical industries. In particular, some essential oils of plant origin are potent food preservatives and are thus attractive alternatives to synthetic preservatives. This paper provides an overview of recent advances and future prospects in assessing the efficacy of the use of Cymbopogon citratus (lemongrass) essential oil in food preservation. The possible mechanisms of action and toxicological profile as well as evidence for or against the use of this essential oil as an alternative to synthetic food preservatives in domestic and industrial applications are discussed.
New method of preserving food

Energy Technology Data Exchange (ETDEWEB)

Carrard, G. (Australian Atomic Energy Commission Research Establishment, Lucas Heights)

1983-07-01

The use of gamma radiation for food preservation is discussed. Investigations at the AAEC include: the eradication of fruit-fly larvae in oranges, tomatoes and avocadoes; treatment of shrimps; extending the shelf life of mushrooms and potatoes; treatment of imported beans to prevent germination; killing of bacterial spores with a combination of pressure and gamma radiation; and the treatment of beehives containing honey-bee larvae with foulbrood.
New method of preserving food

International Nuclear Information System (INIS)

Carrard, G.

1983-01-01

The use of gamma radiation for food preservation is discussed. Investigations at the AAEC include: the eradication of fruit-fly larvae in oranges, tomatoes and avocadoes; treatment of shrimps; extending the shelf life of mushrooms and potatoes; treatment of imported beans to prevent germination; killing of bacterial spores with a combination of pressure and gamma radiation; and the treatment of beehives containing honey-bee larvae with foulbrood
The potential of food preservation to reduce food waste.

Science.gov (United States)

Martindale, Wayne

2017-02-01

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.
The Use of Plant Antimicrobial Compounds for Food Preservation

Science.gov (United States)

Hintz, Tana; Matthews, Karl K.

2015-01-01

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted. PMID:26539472
Food preservation by ionizing radiation in Nigeria. Present and future status

International Nuclear Information System (INIS)

Olorunda, A.O.; Aboaba, F.O.

1978-01-01

Research into the use of ionizing radiation in food preservation in Nigeria is still in its very infancy and most of the work done to date is at the exploratory stage. Such work has, however, demonstrated the potential of ionizing radiation in prolonging the shelf-life of yams and, possibly, onions. The paper reviews the present status of the use of radiation food preservation in Nigeria. The present research programme of the Faculty of Technology, University of Ibadan, which includes a wider application of ionizing radiation to fruit and vegetable preservation and grain storage, is also highlighted. The primary objectives of this programme are to establish the wholesomeness of the irradiated foods and the economics of the process. (author)
Workshop report: The application of technology for food preservation

International Nuclear Information System (INIS)

Razley Mohd Nordin

1985-01-01

A workshop on the application of ionizing technology for food preservation is reviewed. The major aim of this workshop is to introduce this new technology to the layman and local scientists so as to promote the new treatment in the local food industry
Why the concern about irradiation as a food preservation technique?

International Nuclear Information System (INIS)

Anon

2001-01-01

Full text: Irradiation is a food preservation process that like the more traditional and alternative methods is intended to keep food safe to eat by delaying the natural decomposition processes that result from bacterial action. Preservation of foods by irradiation, although still not available in Australia, is readily accepted in some 44 countries, including France. This project is set up to examine if a sample of fresh fruits and vegetables, when irradiated to the recommended 'preservation' dose level, becomes 'radioactive'. By placing the 'irradiated' sample, together with an identical 'control' sample of the same fresh fruit and vegetables, in an x-radiography cassette in a shielded 'cave', differences in film 'blackening' over the exposure period would indicate relative radioactivity from within the respective samples. Also, using simultaneous daily photographs of both the 'irradiated' and non-irradiated 'control' samples, the delay of onset of visible decay of both can be determined
Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry.

Science.gov (United States)

Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

2015-01-01

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.
Food irradiation: a question of preservation

International Nuclear Information System (INIS)

McMurray, C.H.; Patterson, M.F.; Stewart, E.M.

1998-01-01

Although it has been around for years, food irradiation has yet to make its mark in the commercial world, but scientific evidence may now be on its side Food poisoning is not a pleasant experience, and severe cases can even be fatal. Stopping your dinner from turning into a gastronomic nightmare calls for good hygiene and careful storage. Unfortunately, food does not stay fresh - bread goes stale, milk goes sour - so finding ways to prevent deterioration and control infection by microorganisms has occupied man for centuries. Controls, such as refrigeration or pasteurisation, have become commonplace, but one technique remains somewhat controversial. Food irradiation - using ionising radiation to preserve food - has been around for over 60 years and can offer a number of potential benefits. Until recently, however, concerns about the safety of this technique have left it languishing in the laboratory. But now, with approvals for use on various foodstuffs in 40 countries, and reports from groups such as the World Health Organization acknowledging it as safe,[1,2] food irradiation may at last be ready to take centre stage

Irradiation technique useful in food preservation

International Nuclear Information System (INIS)

Jayaprakas, C.A.; Palaniswarmi, M.S.

2001-01-01

Application of innovative technologies to promote the production of food is indispensable to meet the demand of emerging populations. It is equally important to protect the stored products from the invasion of pests and diseases. Indiscriminate use of insecticides has now been highly discouraged, as it causes health and environmental hazards. In causes health and environmental hazards. In this juncture, an alternate method to curb the menace of pests and diseases is imperative. Irradiation technique, a gift of nuclear physics, which has been identified as an eco-friendly method to preserve food materials for long term, is now been getting wider acceptance
Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

Science.gov (United States)

Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

2015-01-01

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry. PMID:26613082
Beneficial Effects of Spices in Food Preservation and Safety

Science.gov (United States)

Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

2016-01-01

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620
Food preservation by irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1978-02-15

As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat
Food preservation by irradiation

International Nuclear Information System (INIS)

1978-01-01

As shortages of food and energy still continue to constitute the major threats to the well-being of the human race, all actions aiming at overcoming these problems must be assigned vital importance. Of the two complementary ways of solving the food problem (i.e., increasing the production of food and decreasing the spoilage of food) a novel method designed to contribute to the latter purpose has been discussed at this symposium hosted by The Netherlands and held under the aegis of the Food and Agriculture Organization of the United Nations, the International Atomic Energy Agency and the World Health Organization. Progress made since the last symposium of this kind (Bombay, India, 1972) was reviewed from the technological, economic and wholesomeness points of view by participants from 39 countries (60% of the latter were of the developing world). From the reports presented on the use of radiations to control physiological changes in plants, feasibility of radiation preservation of potatoes, onions, garlic, as well as of some tropical and subtropical fruits (mangoes, papayas, litchis and avocado) was confirmed. For potatoes, onions and mangoes, optimal conditions of treatment and storage were established on a larger scale, combined with sizeable consumer trials. Combinations of ionizing radiation with chemicals (salycilic acid, for potatoes), and physical agents (ultraviolet rays, for papayas) have been reported to be successful against the incidence of rot. A considerable number of papers dealt with the control of microbiological spoilage of foods. Work since 1972 has shown that radurization of fruits and vegetables (bananas, mangoes, dried dates, endive, chickory, onions, soup-greens), meat, poultry, marine products (mackerel, cod and plaice fillets, shrimps), decontamination of food ingredients and food technology aids (enzyme preparations, proteins, starch, spices), radappertization of meat and animal feedstuffs as well as combination treatments with salt, heat
Microbiological Problems in Food Preservation by Irradiation. Report of a Panel on Microbiological Problems in Food Preservation by Irradiation

International Nuclear Information System (INIS)

1967-01-01

Irradiation is a technique that may increasingly be employed to help preserve the world's food supplies. Some countries have already given public-health clearance for particular irradiated foodstuffs, and pilot and semi-industrial irradiation plants have already been established or are under construction. Wide-spread industrial application is likely in the not too distant future. However, there are still problems to be solved; some of these are microbiological. A Panel on Microbiological Problems in Food Preservation by Irradiation was organized by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture on 27 June to 1 July 1966. A detailed evaluation was made of research and development needs in radicidation (i.e. destroying micro-organisms harmful to human health), in radurization (i.e. extending the shelf life of perishable foods by reducing the spoilage micro-organisms in it), in the elimination of viruses and in the inactivation of preformed toxins. The Panel also considered the unification and standardization of experimental methodology. Recommendations were drawn up for the Directors General of the Food and Agriculture Organization of the United Nations and of the International Atomic Energy Agency on how these two organizations could best fulfil their roles in this field. It was considered important to continue sponsoring and co-ordinating research.. Establishing an international pilot and demonstration plant was thought essential for progress in development work, especially on radicidation. Experts on radio- and food microbiology and a representative of the World Health Organization attended the meeting. The proceedings contains the contributions of the members of the Panel together with the general conclusions and recommendations
Natural antioxidant extracts as food preservatives.

Science.gov (United States)

Santos-Sánchez, Norma F; Salas-Coronado, Raúl; Valadez-Blanco, Rogelio; Hernández-Carlos, Beatriz; Guadarrama-Mendoza, Paula C

2017-01-01

The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of phenolic antioxidants. The main medicinal properties are related to phenolic compounds and their uses as additives, depending on their chemical structure.
Antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. isolated from chicken samples.

Science.gov (United States)

Er, Buket; Demirhan, Burak; Onurdag, Fatma Kaynak; Ozgacar, Selda Özgen; Oktem, Aysel Bayhan

2014-03-01

Salmonella spp. are widespread foodborne pathogens that contaminate egg and poultry meats. Attachment, colonization, as well as biofilm formation capacity of Salmonella spp. on food and contact surfaces of food may cause continuous contamination. Biofilm may play a crucial role in the survival of salmonellae under unfavorable environmental conditions, such as in animal slaughterhouses and processing plants. This could serve as a reservoir compromising food safety and human health. Addition of antimicrobial preservatives extends shelf lives of food products, but even when products are supplemented with adequate amounts of preservatives, it is not always possible to inhibit the microorganisms in a biofilm community. In this study, our aims were i) to determine the minimum inhibitory concentrations (MIC) and minimum biofilm inhibitory concentrations (MBIC) of selected preservatives against planktonic and biofilm forms of Salmonella spp. isolated from chicken samples and Salmonella Typhimurium SL1344 standard strain, ii) to show the differences in the susceptibility patterns of same strains versus the planktonic and biofilm forms to the same preservative agent, and iii) to determine and compare antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. For this purpose, Salmonella Typhimurium SL1344 standard strain and 4 Salmonella spp. strains isolated from chicken samples were used. Investigation of antimicrobial and antibiofilm effects of selected food preservatives against Salmonella spp. was done according to Clinical and Laboratory Standards Institute M100-S18 guidelines and BioTimer assay, respectively. As preservative agents, pure ciprofloxacin, sodium nitrite, potassium sorbate, sodium benzoate, methyl paraben, and propyl paraben were selected. As a result, it was determined that MBIC values are greater than the MIC values of the preservatives. This result verified the resistance seen in a biofilm community to food
Improved applicability of nisin in novel combinations with other food preservation factors

NARCIS (Netherlands)

Pol, I.E.

2001-01-01

General discussion
Modern consumers nowadays, have a preference for more natural, mildly preserved food products with a fresh appearance over traditionally preserved products. Mild preservation techniques applied singly are usually not sufficient to control microbial
SMART PACKAGING FOR FOOD PRESERVATION

Directory of Open Access Journals (Sweden)

Raquel Rodríguez-Sauceda

2014-07-01

Full Text Available One of the biggest challenges of the food industry is the preservation of its products, that is, to prevent them from being attacked by microorganisms that decompose them hauling economic losses and severe health damage to the consumer. Today, competition in the food industry is very high and any company that does not offer the quality products is doomed to fail. Consumers demand more and the industry still stands offering what is asked: quality, security and safety. The package, in addition to fulfilling its core functions is becoming a means of sophisticated interactions with content and a record of relevant information for both the end consumer and intermediate players in the value chain and concepts are born of active and intelligent packaging. A smart container is defined as a system that monitors the condition of the packaged product, being able to register and provide information about product quality or condition of the container, showing the possible "abnormal" practices that have suffered the product or the container during the entire supply chain, such as transportation or storage. These systems monitor the mechanisms of altered food due to physiological, chemical and biological processes that respond and communicate changes in the status of the product as time-temperature, Oxygen, Carbon dioxide, microbial growth, etc. There are different types of smart packaging such as time-temperature indicators, color indicators, indicators of pathogens and indicators of leaks, to name a few. Through literature review, arguments that demonstrate the usefulness and necessity of the use of smart packaging to preserve the quality and safety of the product it contains, from manufacturing to the time it is used by consumers were found, as these besides communicating or providing information about their state, acting as a marketing tool.
Radiation preservation of cooked foods

International Nuclear Information System (INIS)

Aurangzeb; Bibi, N.; Badshah, A.; Khan, I.

1989-01-01

The preservation of irradiated cooked food has been explained in this report under vacuum conditions. The samples were irradiated at dose levels of 7.5 and 10.0 LGy. Measurement of fungal count was carried immediately after irradiation and after each 15 days of storage life upto 60 days of time interval. The samples were evaluated organolepticaly as well. It has been observed that no significance difference was observed among samples of irradiated and vacuum packed controls during storage for 45 days. (A.B.)
Evaluation of the economic feasibility of radiation preservation of selected food commodities

International Nuclear Information System (INIS)

Balazs-Sprincz, V.

1977-01-01

Food preservation methods have increased in importance with the rapid increase in world population. A novel preservation method, ionizing radiation, shows promising applications. Its economic feasibility has been carefully studied for the last two decades. The article reviews the literature on the economics of food irradiation. Cost-benefit analyses on irradiation of grain for disinfestation, on potatoes and onions for sprout inhibition and on mushrooms for retarding growth are surveyed in the first part. Calculations based on data of a few food-irradiation pilot plants and non-food irradiation plants indicate the cost range of the radiation treatment of these food items. The unit cost of irradiation would be only a few per cent of the value of produce treated and would not exceed the order of cost of other conventional preservation methods. The second part surveys the economic aspects of the application of ionizing radiation to food items including strawberries, certain tropical fruits, meat and marine products. The cost levels would seem to be acceptable to food processors. A food-irradiation plant would cost US$ 10 5 -10 6 and the annual operating cost would be from US$ 20000 to US$ 2 million. The prospective benefit of food irradiation would far outweigh the cost of treatment. Improved product quality, decreased spoilage losses and extension of shelf-life are considered to constitute the main benefits of food irradiation. (author)
Food preservation by ionising radiation

International Nuclear Information System (INIS)

Andrade, M. E.

1996-01-01

The process of food preservation by ionising radiation is an alternative, or a complement, to the traditional methods of heating, refrigerating, freezing or using chemical additives. The study and development of this technique has started on the beginning of the fifties but it is based on the radiation killing effect on micro-organisms discovered by the end of last century. Foodstuffs are treated in appropriate plants: isotopic facilities (gamma radiation) and accelerated electron beams produced by machines called accelerators. The FAO and WHO in close cooperation with the IAEA have played an important role on the development of the process and on the increment of the industrial application of food irradiation. Over the world there are about 37 countries trading foods treated by ionising radiation. However, governments have been slow to clear the utilization of this process. The main reason of this attitude is in general due to the fact that the advantages of the technique are not clearly understood. Therefore, the dissemination of the information could on one hand clarify who has to take decisions and on the other hand support the choice of those foods by the consumers. This is the unique way to dynamize the application of this process
Use of nuclear energy to preserve man's food

International Nuclear Information System (INIS)

Zeeuw, Dick de

1976-01-01

Food irradiation is one of these existing technologies. It is a physical method that can be used to preserve food from microbial and insect damage and infection, as well as from physiological deterioration. In other words, this method can extend the storage life of food considerably without noticeable change of the properties of the food commodity. The impact of food irradiation can be very great especially because of its contribution to the hygienization of food. Irradiation eliminates pathogens like Salmonella and other enterobacteria and replaces potential dangerous chemicals like ethylene oxide, methylbromide, maleic hydrazide. Furthermore, irradiation is a very low energy process compared with heating, freezing etc., and saves energy by reducing the frequency of food-transports. To save on energy is becoming very important. Over the past two decades, with our cheap energy and low-cost food economy, there was little impetus to push ahead with low energy processing such as food irradiation
Basic Thermal Parameters of Selected Foods and Food Raw Materials

Directory of Open Access Journals (Sweden)

Monika Božiková

2017-01-01

Full Text Available In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of thermal parameters measurement for various foods and food raw materials as: granular materials – corn flour and wheat flour; fruits, vegetables and fruit products – grated apple, dried apple and apple juice; liquid materials – milk, beer etc. Measurements were performed in two temperature ranges according to the character of examined material. From graphical relations of thermophysical parameter is evident, that thermal conductivity and diffusivity increases with temperature and moisture content linearly, only for granular materials were obtained non‑linear dependencies. Results shows, that foods and food raw materials have different thermal properties, which are influenced by their type, structure, chemical and physical properties. From presented results is evident, that basic thermal parameters are important for material quality detection in food industry.
Irradiation's potential for preserving food

International Nuclear Information System (INIS)

Morrison, R.M.

1986-01-01

The first experimental studies on the use of ionizing radiation for the preservation of foods were published over thirty years ago (1, 2) . After a period of high expectations and perhaps exaggerated optimism a series of disappointments occurred in the late '60s .The first company specifically created to operate a food irradiation plant, Newfield Products Inc, ran into financial difficulties and had to close its potato irradiation facility in 1966. The irradiator, designed to process 15,000t of potatoes per month for inhibition of sprouting, was in operation during one season only. In 1968 the US Food an Drug Administration refused approval for radiation-sterilisation of ham and withdrew the approval it had granted in 1963 for irradiated bacon. An International Project on the Irradiation of Fruit and Fruit juices, created in 1965 at Seibersdorf, Austria, with the collaboration or 9 countries, ended with general disappointment after three years. The first commercial grain irradiator, built in the Turkish harbour town of Iskenderun by the International Atomic Energy Agency with funds from the United Nations Development Program, never received the necessary operating licence from the Turkish Government and had to be dismantled in 1968. The US Atomic Energy Commission terminated its financial support to all research programmes on food irradiation in 1970. For a number of years, little chance seemed to remain that the new process would ever be practically used. However, research and development work was continued in a number of laboratories all over the world, and it appears that the temporary setbacks now have been overcome. Growing quantities of irradiated foods are being marketed in several countries and indications are that irradiated foods will eventually be as generally accepted as are frozen, dried or heatsterilised foods
Application of physics technology in the preservation of food and fresh fruits and vegetables

International Nuclear Information System (INIS)

Bai Yaxiang; Hu Yucai; Xu Jianping

2003-01-01

Physics provides a new way for food storage and preservation. Experiments show that application of radiation, electrostatic fields, high voltage pulsed electric fields and microwaves to food, fruits and vegetables plays the part of insecticide, pasteurization and antisepsis without damaging nutritional structure and original flavor. Recent advances in the application of physics technology in food pasteurization and preservation are summarized, and prospects for future developments presented
Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices

International Nuclear Information System (INIS)

Abu El-Naga, M.N.Z.I.

2009-01-01

Foods begin to lose their quality from the moment they are harvested through changes resulting from physical, chemical, enzymatic, or microbiological reactions. Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. Microorganisms and enzymes are the main agents responsible for food spoilages and therefore the targets of preservation techniques. The i deal m ethod of food preservation has the following characteristics: It improves shelf life and safety by inactivating spoilage and pathogenic microorganisms. It dose not leave residues. It is cheap and convenient to apply. It encounters no objection from consumers and legislators. One of the major advances in human history was the ability to preserve food. It was the perquisite to man setting down in one place instead of moving from place to place in the never ending hunt for fresh food. The earliest preservation technologies developed were drying, smoking, chilling and heating. The use of various compounds such as salts and spices to preserve food was also used in ancient times
Essential oils: extraction, bioactivities, and their uses for food preservation.

Science.gov (United States)

Tongnuanchan, Phakawat; Benjakul, Soottawat

2014-07-01

Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products. © 2014 Institute of Food Technologists®
Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.

Science.gov (United States)

Knorr, D

1999-10-01

Recent advances in emerging food-processing technologies, such as high hydrostatic pressure or high-intensity electric field pulses, allow targeted and sophisticated modification and preservation of foods. We are beginning to understand the mechanisms involved in pressure inactivation of bacterial spores and have been collecting considerable amounts of kinetic data regarding inactivation mechanisms of enzymes and vegetative microorganisms. We are also gaining more insight into the permeabilization of plant membranes and related biosynthetic responses, making progress in food structure engineering and food modification for function, and have been initiating process developments for gentle processing of delicate biomaterials based on pressure-assisted phase transitions of water.

Radiation technology for preservation and hygienization of food and agricultural commodities

International Nuclear Information System (INIS)

Hajare, Sachin N.

2017-01-01

Growing population demands more food for consumption. Given that the agricultural land is shrinking day by day in urban as well as rural areas, we are left with no choice but to preserve the produce in whatever way we can. In this scenario, gamma irradiation or exposure of foods or food products to high energy rays is a very effective technology in long term preservation of these products. Food Irradiation is an established and effective processing methodology that involves controlled application of energy from ionizing radiations in an irradiation chamber shielded by thick concrete walls using radioisotopes (Cobalt-60 and Caesium-137), electron beam (up to 10 MeV) and X-rays (up to 5 MeV). Presently it is being practiced in more than 60 countries for various applications. Radiation processing can achieve insect disinfestation of stored products, inhibition of sprouting in tubers, bulbs and rhizomes, delay in fruit ripening, destruction of microbes responsible for food spoilage and elimination of pathogens and parasites of public health importance
Recent approaches in food bio-preservation - a review | Singh ...

African Journals Online (AJOL)

Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may ...
Food Preservation Mini-Modules Offer Options for Learners and Extension Staff

Science.gov (United States)

Driessen, Suzanne

2013-01-01

Renewed interest in growing and purchasing locally grown foods quadrupled requests for food preservation classes. Economic times tightened budgets, decreasing staffing levels of Extension educators. Offering options via the Internet was a natural progression to meet the increased demand. Extension educators created 20 5-minute online video--like…
Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Directory of Open Access Journals (Sweden)

Célia C. G. Silva

2018-04-01

Full Text Available In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB, a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
Basic Thermal Parameters of Selected Foods and Food Raw Materials

OpenAIRE

Monika Božiková; Ľubomír Híreš; Michal Valach; Martin Malínek; Jan Mareček

2017-01-01

In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of ...
Food Preservation Manual: A Guide for School-Community Canneries in Virginia.

Science.gov (United States)

Lee, Jasper S., Ed.; Wood, Charles B.

The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation…
Food spoilage - interactions between food spoilage bacteria

DEFF Research Database (Denmark)

Gram, Lone; Flodgaard, Lars; Rasch, Maria

2002-01-01

Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted...... based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine...... the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage...
High oxygen as an additional factor in food preservation

NARCIS (Netherlands)

Amanatidou, A.

2001-01-01

In this thesis, the efficacy of high oxygen as an additional hurdle for food preservation is studied. At high oxygen conditions and at low temperature, significant impairment of growth and viability of bacterial cells is found to occur as the result of free

Preservation of food by cold chains. Part 4. Brief history of the industrial food preservation; Conservering van voedingsmiddelen door koudeketens. Deel 4. Korte historie van de industriele voedingsmiddelenconservering

Energy Technology Data Exchange (ETDEWEB)

Van den Berg, C.; Berends, E.

2011-10-01

This is the fourth article in the series on cold chain food preservation, which describes the use of refrigeration in the food industry. Milestones were the building of cold chains for food distribution and new processes such as margarine and lager beer, and the scaling up of existing processes (e.g. for dairy, meat and fish products). By quick freezing, introduced by Clarence Birdseye in 1925, refrigeration can also be used for long term preservation of food products, as a powerful alternative for canning food. [Dutch] Dit vierde artikel in de reeks 'voedingsmiddelenconservering door koudeketens' completeert de beknopte historie van de voedingsmiddelenindustrie met een overzicht van het in gebruik nemen van de koelmachine. Mijlpalen zijn het ontstaan van koudeketens voor voedseldistributie en de nu mogelijk geworden nieuwe processen, de bereiding van pilsbier en margarine, de opschaling van bereidingsprocessen en het lange-afstandtransport van bederfelijke producten zoals zuivelproducten, vlees en vis. Door diepvriezen als methode aan te wenden, uitgevonden door Clarence Birdseye in 1925, kan koude ook worden gebruikt om voedingsmiddelen lang houdbaar te maken, een superieur alternatief voor inblikken van voedsel.

Detailed process design based on genomics of survivors of food preservation processes

NARCIS (Netherlands)

Brul, S.; Klis, F.M.; Oomes, S.J.C.M.; Montijn, R.C.; Schuren, F.H.J.; Coote, P.; Hellingwerf, K.J.

2002-01-01

The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming

Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria.

Science.gov (United States)

Mischek, Daniela; Krapfenbauer-Cermak, Christine

2012-01-01

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable

5 Steps to Food Preservation Program Meets the Needs of Idaho Families

Science.gov (United States)

Dye, Lorie; Hoffman, Katie

2014-01-01

University of Idaho FCS Extension Educators in southeastern Idaho developed a five-lesson condensed version of safe food preservation classes, driven by participants' interest to meet the needs of everyday home preservers. A post-test survey revealed that participants took the course to be self-reliant, use their own produce, and be in control of…

Functionality of liquid smoke as an all-natural antimicrobial in food preservation.

Science.gov (United States)

Lingbeck, Jody M; Cordero, Paola; O'Bryan, Corliss A; Johnson, Michael G; Ricke, Steven C; Crandall, Philip G

2014-06-01

The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas. Copyright © 2014. Published by Elsevier Ltd.

Development of Food Preservation and Processing Technologies by Radiation Technology

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun

2007-07-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following: As the first cooperative venture business technically invested by National Atomic Research Development Project, institute/company's [technology-invested technology foundation No. 1] cooperative venture, Sun-BioTech Ltd., was founded and stated its business. This suggested new model for commercialization and industrialization of the research product by nation-found institute. From the notice of newly approved product list about irradiated food, radiation health related legal approval on 7 food items was achieved from the Ministry of health and wellfare, the Korea Food and Drug Administration, and this contributed the foundation of enlargement of practical use of irradiated food. As one of the foundation project for activation of radiation application technology for the sanitation and secure preservation of special food, such as military meal service, food service for patient, and food for sports, and instant food, such as ready-to-eat/ready-to-cook food, the proposal for radiation application to the major military commander at the Ministry of National Defence and the Joint Chiefs of Staff was accepted for the direction of military supply development in mid-termed plan for the development of war supply. Especially, through the preliminary research and the development of foundation technology for the development of the Korean style space food and functional space food, space Kimch with very long shelf life was finally developed. The development of new item/products for food and life science by combining RT/BT, the development of technology for the elimination/reduction of

Development of Food Preservation and Processing Technologies by Radiation Technology

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun [and others

2007-07-15

Development of Food Preservation and Processing Technologies by Radiation Technology

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Won; Kim, Jae Hun (and others)

2007-07-15

Gamma irradiation for food preservation and sterilization of medical supplies

International Nuclear Information System (INIS)

Syed Abid Husain; Mohammad Said Kadis

1981-01-01

A new technology in food preservation by using gamma irradiation was introduced and its advantages over a number of conventional processes were discussed. The new technique is also applicable in the sterilization of medical supplies. It is relatively simple and does not require very highly skilled manpower

Preservation of Fish by Irradiation. Proceedings of a Panel on the Irradiation Preservation of Foods of Marine Origin

International Nuclear Information System (INIS)

1970-01-01

The increasing emphasis on the need for protein-rich foods to improve the nutritional status of the world’s population has stimulated research on new methods of preserving fishery products. The sea offers a source of protein that could markedly reduce the protein gap existing in many parts of the world. The major problem in attaining a more complete exploitation of these products is how to preserve them so that they can be transported from the points of origin to areas of greatest need. The use of ionizing radiation as a preservation method has been satisfactorily demonstrated in many countries. In some respects it offers advantages over conventional methods; for example, it prolongs the market life without using heat or chemicals, and what is more, the products are treated while they are sealed in commercial types of containers. Although radiation processing appears feasible, additional research is needed to improve certain quality attributes of some treated foods and to demonstrate to the satisfaction of health authorities' that no deleterious effects result. To obtain advice on the problems that need attention a Panel on Irradiation Preservation of Foods of Marine Origin was convened in Vienna, by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture, on 15—19 December 1969. The main purpose of the panel’s work was to advise the Director General of the Food and Agriculture Organization of the United Nations and the Director General of the International Atomic Energy Agency on how these organizations can best fulfil their roles in radiation research on fishery products. The meeting was attended by thirteen experts from various countries and one representative of the World Health Organization. Reports were presented on research performed and detailed discussions were held on work done in perfecting the radurization treatment of fishery products. Evaluations were made of the microbiology of the radurization process, with special reference to

Preservation of Fish by Irradiation. Proceedings of a Panel on the Irradiation Preservation of Foods of Marine Origin

Energy Technology Data Exchange (ETDEWEB)

NONE

1970-11-15

The increasing emphasis on the need for protein-rich foods to improve the nutritional status of the world's population has stimulated research on new methods of preserving fishery products. The sea offers a source of protein that could markedly reduce the protein gap existing in many parts of the world. The major problem in attaining a more complete exploitation of these products is how to preserve them so that they can be transported from the points of origin to areas of greatest need. The use of ionizing radiation as a preservation method has been satisfactorily demonstrated in many countries. In some respects it offers advantages over conventional methods; for example, it prolongs the market life without using heat or chemicals, and what is more, the products are treated while they are sealed in commercial types of containers. Although radiation processing appears feasible, additional research is needed to improve certain quality attributes of some treated foods and to demonstrate to the satisfaction of health authorities' that no deleterious effects result. To obtain advice on the problems that need attention a Panel on Irradiation Preservation of Foods of Marine Origin was convened in Vienna, by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture, on 15-19 December 1969. The main purpose of the panel's work was to advise the Director General of the Food and Agriculture Organization of the United Nations and the Director General of the International Atomic Energy Agency on how these organizations can best fulfil their roles in radiation research on fishery products. The meeting was attended by thirteen experts from various countries and one representative of the World Health Organization. Reports were presented on research performed and detailed discussions were held on work done in perfecting the radurization treatment of fishery products. Evaluations were made of the microbiology of the radurization process, with special reference to the

The Effect of High Hydrostatic Pressure on Microorganisms in Food Preservation

OpenAIRE

M. Arici

2006-01-01

High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. High-pressure treatments are receiving a great deal of attention for the inactivation of microorganisms in food processing, pressure instead of temperature is used as stabilizing factor. High hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a wide range of microorganisms under ...

Estimating parameters for probabilistic linkage of privacy-preserved datasets.

Science.gov (United States)

Brown, Adrian P; Randall, Sean M; Ferrante, Anna M; Semmens, James B; Boyd, James H

2017-07-10

Probabilistic record linkage is a process used to bring together person-based records from within the same dataset (de-duplication) or from disparate datasets using pairwise comparisons and matching probabilities. The linkage strategy and associated match probabilities are often estimated through investigations into data quality and manual inspection. However, as privacy-preserved datasets comprise encrypted data, such methods are not possible. In this paper, we present a method for estimating the probabilities and threshold values for probabilistic privacy-preserved record linkage using Bloom filters. Our method was tested through a simulation study using synthetic data, followed by an application using real-world administrative data. Synthetic datasets were generated with error rates from zero to 20% error. Our method was used to estimate parameters (probabilities and thresholds) for de-duplication linkages. Linkage quality was determined by F-measure. Each dataset was privacy-preserved using separate Bloom filters for each field. Match probabilities were estimated using the expectation-maximisation (EM) algorithm on the privacy-preserved data. Threshold cut-off values were determined by an extension to the EM algorithm allowing linkage quality to be estimated for each possible threshold. De-duplication linkages of each privacy-preserved dataset were performed using both estimated and calculated probabilities. Linkage quality using the F-measure at the estimated threshold values was also compared to the highest F-measure. Three large administrative datasets were used to demonstrate the applicability of the probability and threshold estimation technique on real-world data. Linkage of the synthetic datasets using the estimated probabilities produced an F-measure that was comparable to the F-measure using calculated probabilities, even with up to 20% error. Linkage of the administrative datasets using estimated probabilities produced an F-measure that was higher
Economic Feasibility Study for Using Irradiation Technology in Preservation of Animalism Foods

International Nuclear Information System (INIS)

El Gameel, E.A.

2011-01-01

The present study discus the economic feasibility for the preservation animalism foods by using irradiation technology. This study has included the technical data, regression foretelling for the throughput, determination of irradiators types and radiation sources activity. This study comprises the financial analysis for the establishment animalism foods irradiation facilities (types: tote box, pallet conveyor) and the national return
Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents.

Science.gov (United States)

Thielmann, J; Kohnen, S; Hauser, C

2017-06-19

The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products. Copyright © 2017 Elsevier B.V. All rights reserved.
Combination of preservation factors applied to minimal processing of foods.

Science.gov (United States)

Tapia de Daza, M S; Alzamora, S M; Chanes, J W

1996-07-01

Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP.
Development of food preservation and processing techniques by radiation

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)

2002-05-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.
Development of food preservation and processing techniques by radiation

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Yook, Hong Sun; Kim, Hak Soo; Lee, Cherl Ho; Park, Hyun Jin; Kang, Il Jun; Kwon, Jung Ho

2002-05-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity
Kinetic study of treatment of wastewater contains food preservative agent by anaerobic baffled reactor : An overview

Energy Technology Data Exchange (ETDEWEB)

Sumantri, Indro; Purwanto,; Budiyono [Chemical Engineering Department, Faculty of Engineering, Diponegoro University Jl. Prof. H. Soedarto, SH, Kampus Baru Tembalang, Semarang (Indonesia)

2015-12-29

The characteristic of wastewater of food industries with preservative substances is high content of organic substances, degradable and high total suspended solid. High organic content in this waste forced the treatment is biologically and pointed out to anaerobic treatment. Anaerobic showed the better performance of degradation than aerobic for high content organic and also for toxic materials. During that day the treatment of food wastewater is aerobically which is high consume of energy required and high volume of sludge produced. The advantage of anaerobic is save high energy, less product of sludge, less requirement of nutrients of microorganism and high efficiency reduction of organic load. The high efficiency of reduction will reduce the load of further treatment, so that, the threshold limit based on the regulation would be easy to achieve. Research of treatment of wastewater of food industries would be utilized by both big scale industries and small industries using addition of preservative substances. The type reactor of anaerobic process is anaerobic baffled reactor that will give better contact between wastewater and microorganism in the sludge. The variables conducted in this research are the baffled configuration, sludge height, preservative agent contents, hydralic retention time and influence of micro nutrients. The respons of this research are the COD effluent, remaining preservative agent, pH, formation of volatile fatty acid and total suspended solid. The result of this research is kinetic model of the anaerobic baffled reactor, reaction kinetic of preservative agent degradation and technology of treatment wastewater contains preservative agent. The benefit of this research is to solve the treatment of wastewater of food industries with preservative substance in order to achieve wastewater limit regulation and also to prevent the environmental deterioration.
Kinetic study of treatment of wastewater contains food preservative agent by anaerobic baffled reactor : An overview

International Nuclear Information System (INIS)

Sumantri, Indro; Purwanto,; Budiyono

2015-01-01

The characteristic of wastewater of food industries with preservative substances is high content of organic substances, degradable and high total suspended solid. High organic content in this waste forced the treatment is biologically and pointed out to anaerobic treatment. Anaerobic showed the better performance of degradation than aerobic for high content organic and also for toxic materials. During that day the treatment of food wastewater is aerobically which is high consume of energy required and high volume of sludge produced. The advantage of anaerobic is save high energy, less product of sludge, less requirement of nutrients of microorganism and high efficiency reduction of organic load. The high efficiency of reduction will reduce the load of further treatment, so that, the threshold limit based on the regulation would be easy to achieve. Research of treatment of wastewater of food industries would be utilized by both big scale industries and small industries using addition of preservative substances. The type reactor of anaerobic process is anaerobic baffled reactor that will give better contact between wastewater and microorganism in the sludge. The variables conducted in this research are the baffled configuration, sludge height, preservative agent contents, hydralic retention time and influence of micro nutrients. The respons of this research are the COD effluent, remaining preservative agent, pH, formation of volatile fatty acid and total suspended solid. The result of this research is kinetic model of the anaerobic baffled reactor, reaction kinetic of preservative agent degradation and technology of treatment wastewater contains preservative agent. The benefit of this research is to solve the treatment of wastewater of food industries with preservative substance in order to achieve wastewater limit regulation and also to prevent the environmental deterioration
Kinetic study of treatment of wastewater contains food preservative agent by anaerobic baffled reactor : An overview

Science.gov (United States)

Sumantri, Indro; Purwanto, Budiyono

2015-12-01

The characteristic of wastewater of food industries with preservative substances is high content of organic substances, degradable and high total suspended solid. High organic content in this waste forced the treatment is biologically and pointed out to anaerobic treatment. Anaerobic showed the better performance of degradation than aerobic for high content organic and also for toxic materials. During that day the treatment of food wastewater is aerobically which is high consume of energy required and high volume of sludge produced. The advantage of anaerobic is save high energy, less product of sludge, less requirement of nutrients of microorganism and high efficiency reduction of organic load. The high efficiency of reduction will reduce the load of further treatment, so that, the threshold limit based on the regulation would be easy to achieve. Research of treatment of wastewater of food industries would be utilized by both big scale industries and small industries using addition of preservative substances. The type reactor of anaerobic process is anaerobic baffled reactor that will give better contact between wastewater and microorganism in the sludge. The variables conducted in this research are the baffled configuration, sludge height, preservative agent contents, hydralic retention time and influence of micro nutrients. The respons of this research are the COD effluent, remaining preservative agent, pH, formation of volatile fatty acid and total suspended solid. The result of this research is kinetic model of the anaerobic baffled reactor, reaction kinetic of preservative agent degradation and technology of treatment wastewater contains preservative agent. The benefit of this research is to solve the treatment of wastewater of food industries with preservative substance in order to achieve wastewater limit regulation and also to prevent the environmental deterioration.
Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives

NARCIS (Netherlands)

Tzima, K.; Makris, D.; Nikiforidis, C.V.; Mourtzinos, I.

2015-01-01

The use of preservatives in food stuffs and beverages is essential in order to prevent spoilage due to microbial growth or undesirable chemical changes. However, the use of synthetic additives has been associated with various health problems. Therefore, consumers have turned suspicious and obverted
Development of food preservation and processing techniques by radiation

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho [KAERI, Taejon (Korea, Republic of); Yook, Hong Sun [Chungnam National Univ., Taejon (Korea, Republic of); Kim, Hak Soo [Sogang Univ., Seoul (Korea, Republic of); Lee, Cherl Ho; Park, Hyun Jin [Korea Univ., Seoul (Korea, Republic of); Kang, Il Jun [Hallym Univ., Chuncheon (Korea, Republic of); Kwon, Jung Ho [Kyungbook National Univ., Taegu (Korea, Republic of)

2002-05-01

To secure national food resources, development of energy-saving food processing and preservation technologies, establishment of method on improvement of national health and safety by development of alternative techniques of chemicals and foundation of the production of hygienic food and public health related products by irradiation technology were studied. Results at current stage are following; Processing techniques of low salted and fermented fish using gamma irradiation were developed and superiority of using irradiation to conventional food processing methods was established. Processing technique of value-added functional materials for the manufacture of food or public health products using RT/BT/NT combination technology was developed. The basic theories for the technology development to reduce toxic or undesirable compounds in food such as allergy or carcinogens were established. Exterminating methods of quarantine organisms in herbs/spices was established and the quality evaluation and detection conditions in quarantine treatment were set. From the studies on 'program of public understanding' based on safety of the gamma irradiated food, the information for public relation in enlargement of consumer acceptance/implementation and the peaceful use of nuclear energy were secured. Results from the research project will contribute on improvement of competency of domestic food industry and export market. The results also expect the improvement of public health by prevention of food borne diseases and enhancement of national economy and industry by increase of direct/indirect productivity.
Associations between sleep parameters and food reward.

Science.gov (United States)

McNeil, Jessica; Cadieux, Sébastien; Finlayson, Graham; Blundell, John E; Doucet, Éric

2015-06-01

This study examined the effects of acute, isocaloric aerobic and resistance exercise on different sleep parameters, and whether changes in these sleep parameters between sessions were related to next morning food reward. Fourteen men and women (age: 21.9 ± 2.7 years; body mass index: 22.7 ± 1.9 kg m(-) ²) participated in three randomized crossover sessions: aerobic exercise; resistance exercise; and sedentary control. Target exercise energy expenditure was matched at 4 kcal kg(-1) of body weight, and performed at 70% of VO2peak or 70% of 1 repetition-maximal. Sleep was measured (accelerometry) for 22 h following each session. The 'wanting' for visual food cues (validated computer task) was assessed the next morning. There were no differences in sleep parameters and food 'wanting' between conditions. Decreases in sleep duration and earlier wake-times were significantly associated with increased food 'wanting' between sessions (P = 0.001). However, these associations were no longer significant after controlling for elapsed time between wake-time and the food reward task. These findings suggest that shorter sleep durations and earlier wake-times are associated with increased food reward, but these associations are driven by elapsed time between awakening and completion of the food reward task. © 2015 European Sleep Research Society.
Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods

Directory of Open Access Journals (Sweden)

Insha Kousar Kalem

2017-12-01

Full Text Available The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%, T2 (0.50% and T3 (0.75% and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1 °C conditions. T. arjuna showed a significant (p < 0.05 effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05 lower TBARS (mg malonaldehyde/kg values in comparison to control. A significant (p < 0.05 effect was also observed on the microbial stability as T. arjuna incorporated products showed significantly (p < 0.05 lower values for total plate count (log cfu/g, psychrophilic count (log cfu/g, yeast and mould count (log cfu/g and FFA (% oleic acid values. Significantly (p < 0.05 higher scores were observed for various sensory parameters of the products incorporated with T. arjuna during refrigerated storage. T. arjuna successfully improved the lipid oxidative stability and storage quality of the model meat product and may be commercially exploited as a novel preservative in muscle foods. Keywords: Terminalia arjuna, Chevon sausages, Natural preservative, Lipid oxidation, Storage quality
The application of nuclear track microhole membrance in food preservation through irradiation

International Nuclear Information System (INIS)

Qian Defeng; Li Xianhai

1999-01-01

The author introduces a new practical air-seeping and germ-prevention packing container made with a combination of the 0.1-0.5 μm borediameter nuclear track microhole membrane (NTMM) and the PE food wrapper or other poisonous less PE containers of different shapes. It can be applied in the field of food preservation, especially for storage of fresh fruits through irradiation, to achieve breathing with oxygen, and thus to prolong the storage duration
Judgement of irradiation-preserved food by the adult population in Hungary (preliminary publication)

International Nuclear Information System (INIS)

Tolnay, P.; Szabo, S.A.

1997-01-01

A wide survey by questionnaires was started in 1997 in the subject area of Nutrition and Health. Part of this survey was directed toward the acceptance of preserved food by irradiation treatment by the public. The results have been evaluated here and presented. The main problem was to find out the differences of various segments of the Hungarian adult population in their judgement of irradiated food, and what is the general knowledge in relation with radiopreservation technology of food. (R.P.)
Effects of food preservatives on growth and metabolism of plaque bacteria in vitro and in vivo

International Nuclear Information System (INIS)

Leikanger, S.; Bjertness, E.; Aamdal Scheie, A.

1992-01-01

The aims of the present study were to assess the consumption of food preservatives during the last decades, and to study the effect of the preservatives, sorbic and benzoic acid, on growth and glycolysis of oral bacteria in vitro, and on acid formation by dental plaque in vivo. Five consumption reports from the Central Bureau of Statistics of Norway were used to estimate alterations in consumption of staple food containing the two preservatives. A modified broth dilution method was used to determine the MIC values of the preservatives against Streptococcus sobrinus and Streptococcus sanguis. Extracellular 14 C-glycolytic metabolites were studied by HPLC analyses. Plaque-pH measurements were used to assess possible effects on acid production. The consumption reports were used to assess possible effects on acid production. The consumption reports indicated increased consumption of preservatives. The in vitro testing suggested that legal concentrations of preservatives may inhibit the growth of oral streptococci. However, the preservatives did not inhibit in vitro glycolysis at tested concentrations. In vivo testing with similar concentrations (0.4% w/v) showed a significant effect. A higher concentration (2% w/v potassium sorbate) had a tendency to inhibit acid-formation by dental plaque even more. (au)
Perspectives of high power ultrasound in food preservation

Science.gov (United States)

Evelyn; Silva, F. V. M.

2018-04-01

High Power ultrasound can be used to alter physicochemical properties and improve the quality of foods during processing due to a number of mechanical, chemical, and biochemical effects arising from acoustic cavitation. Cavitation creates pressure waves that inactivate microbes and de-agglomerate bacterial clusters or release ascospores from fungal asci. Bacterial and heat resistant fungal spores’ inactivation is a great challenge in food preservation due to their ability to survive after conventional food processing, causing food-borne diseases or spoilage. In this work, a showcase of application of high power ultrasound combined with heat or thermosonication, to inactivate bacterial spores i.e. Bacillus cereus spores in beef slurry and fungal spores i.e. Neosartorya fischeri ascospores in apple juice was presented and compared with thermal processing. Faster inactivation was achieved at higher TS (24 KHz, 0.33 W/g or W/mL) temperatures. Around 2 log inactivation was obtained for B. cereus spores after1 min (70 °C) and N. fischeri ascospores after 30 min (75 °C). Thermal treatments caused <1 log in B. Cereus after 2 min (70 °C) and no inactivation in N. Fischeri ascospores after 30 min (80 °C). In conclusion, temperature plays a significant role for TS spore inactivation and TS was more effective than thermal treatment alone. The mould spores were more resistant than the bacterial spores.
Health protection and food preservation by gamma irradiation

Science.gov (United States)

1976-01-01

Results of several major studies on food systems for space missions beginning with Apollo 12 through Apollo-Soyuz and investigations of the application of irradiation to food for manned space flight are reported. The study of flight food systems involved the application of radurization (pasteurizing levels) doses of gamma irradiation to flour and bread supplied by Pepperidge Farms in advance of the missions. All flights from Apollo 12 through 17 carried irradiated fresh bread. On Apollo 17, cooperation with Natick Laboratories permitted the introduction of a ham sandwich using irradiated bread and irradiated sterile ham. Investigations centered on irradiated bread were conducted during the course of these missions. Studies were applied to the concept of improving fresh bread from the point of view of mold inhibition. The studies considered how irradiation could best be applied at what levels and on a variety of bread types. Throughout the studies of the application of gamma irradiation the emphasis was placed upon using low levels of irradiation in the pasteurizing or radurizing doses--under a Megarad. The primary goal was to determine if a public health benefit could be demonstrated using radurization along with food preservation and food quality improvements. The public health benefit would be parallel to that of pasteurization of milk as a concept. Publications are included providing the details of these observations, one dealing with the flour characteristics and the other dealing with the influence on fresh bread types. These demonstrate the major findings noted during the period of the studies examining bread.
The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative

National Research Council Canada - National Science Library

Muller, Wayne

2002-01-01

...: The antibacterial potential of the fermented taro and its development as a food preservative. In an attempt to understand the natural fermentation of taro to poi, bacteria have been isolated from freeze dried poi produced in Hawaii...
Knowledge and attitudes of selected home ecnomists toward irradiation in food preservation

International Nuclear Information System (INIS)

Johnson, F.C.S.

1990-01-01

Preservation of food with ionizing radiation treatment offers many benefits to consumers. Among other factors, the lack of certainty of the acceptance of this process by the public has slowed its commercial use in the U.S. Since home economists deal with food-related issues, it is likely that they will be asked questions by the public about this process. This project was designed to obtain information using a survey method about the knowledge and attitudes of selected California home economists toward the use of irradiation to preserve food. The information was used to determine whether a need existed to provide education about the irradiation process to these professionals. The survey revealed that these home economists lacked knowledge about the irradiation process, although they had a positive attitude toward it and desired to learn more about it. Based on these findings, a 90-minute statewide teleconference was conducted and viewed by more than 300 home economists and other interested professionals. Descriptive and inferential statistical methods were used to analyze the data. Results revealed that (a) knowledge of and a positive attitude toward food irradiation increased as a result of participation in the teleconference, (b) the information provided was helpful, and (c) the objectives of the teleconference were met. This project should be replicated using a nationwide sample of home economists to obtain information about the knowledge and attitudes of a wide range of home economists about food irradiation and, if a need is demonstrated, a nationwide teleconference should be conducted

Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential.

Science.gov (United States)

Tyagi, Amit Kumar; Bukvicki, Danka; Gottardi, Davide; Tabanelli, Giulia; Montanari, Chiara; Malik, Anushree; Guerzoni, Maria Elisabetta

2014-01-01

In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%), α-pinene (5%), and γ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%), α-pinene (8.87%), and γ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.
Status of radiation preservation of foods in India

International Nuclear Information System (INIS)

Padwal-Desai, S.R.; Sharma, A.

1994-01-01

Food irradiation involves controlled application of radiation energy to agricultural commodities and other foodstuffs for improving hygiene, safety and shelf-life. A number of processes including hygienization of spices and condiments, disinfestation of grains, legumes, and their products, sprout inhibition of onion and potato, delay in ripening of mango and banana, radurization and radicidation of meat and fish have been studied. Collaborative studies have established the efficacy of the process. The technology offers a viable commercial proposition for food conservation and safety. The idea to use ionising radiation for preservation of foods originated almost a century ago. Though today the technology is poised for full scale commercial exploitation, it has undergone several ups and downs due mainly to the perception of users at different points of time. Even today it is difficult to eliminate completely, the fear psychosis in the public mind created by the display of devastating power of atom and radiation during World War II. The chemical revolution of 50s and 60s made all other now ecofriendly technologies appear dim. Nevertheless relentless efforts of the scientists and recognition of the hazards that chemicals posed turned the tide and the technology got its legitimate place in the service of mankind. (author). 5 refs., 6 tabs
Effects of commonly used food preservatives on biofilm formation of Streptococcus mutans in vitro.

Science.gov (United States)

Al-Ahmad, Ali; Wiedmann-Al-Ahmad, Margit; Auschill, Thorsten Mathias; Follo, Marie; Braun, Gabriele; Hellwig, Elmar; Arweiler, Nicole Birgit

2008-08-01

Sodium benzoate (SB), potassium sorbate (PS) and sodium nitrite (SN) are commonly used food preservatives. In this in vitro study, the effects of these substances on biofilm formation of Streptococcus mutans were analysed. In addition to the microtiter plate test (MPT), a biofilm reactor containing bovine enamel slabs (BES) was used to study the influence of food preservatives on biofilm formation in 5 independent periods of 4 days each. These included one period with chlorhexidine digluconate (CHX) as a positive control as well as a period with growth medium alone as a negative control. The vitality of the biofilm on BES was detected using live/dead staining and confocal laser scanning microscopy. Additionally, the number of colony forming units (CFU) was determined. In MPT 0.12% SN significantly reduced the biofilm formation. PS at a concentration of 0.4% tended to inhibit biofilm formation, whereas the inhibition for 0.8% PS was significant. Less inhibition was caused by 0.8% SB. In the biofilm reactor 0.06% of SN, 0.1% of SB and 0.1% PS significantly reduced the covering grade as well as the CFU of the biofilm. Biofilm vitality was reduced significantly by CHX to a level of 32.5% compared to the control. Only SB reduced the vitality to a level of 19.1%. SN and PS showed no influence on biofilm vitality. This study indicates the potential of food preservatives as inhibitory agents in S. mutans biofilm formation, which should be kept in mind when studying the effects of conserved food on dental plaque biofilm in situ.
Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain egyptian juices

International Nuclear Information System (INIS)

Abu El-Naga, M.N.Z.I.

2009-01-01

Foods begin to lose their quality from the moment they are harvested.Microorganisms are the main agents responsible for food spoilages . Food preservation prevents deteriorative reaction, extending the shelf life and assuring its safety. The uses of chemical preservatives have harmful effects in long term application. So, the purpose of this article is to use the natural treatments instead of chemical preservatives or application of high temperature which cause losses of some essential nutrients of the juice. In this study the following treatments were investigated: 1. Gamma irradiation . the lethal effect of ionizing radiation on the microorganisms is primarily due to DNA damage, which destroys the reproductive capabilities and other functions of the cell. 2. Pasteurized temperatures(90 degree c).Heat can damage protein, lipids, and nucleic acids of microorganisms and destabilize their membranes.3.The natural preservatives : nisin, citric acid, lactic acid, cinnamon, combination treatments : it was performed between the previous treatments.The best results obtained from our experiments for preserving the fruit juice were performed by combing the pasteurized temperature 90 degree C for 30 sec with gamma irradiation (0.2 K Gy). Or using 200 μg/ml of nisin in combination with 2% (w/v) of citric acid and pasteurized temperature 90 degree C for 30 sec.
Marketing Study Of The Preference Of The Egyptian Consuming Family To Buy Some Dried Food Preserved By Gamma Radiation

International Nuclear Information System (INIS)

El-Gameel, E.A.; Elkhateeb, M.A.

2011-01-01

Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. In 1997/10/22, the Egyptian government issued clearance for irradiating certain items of food such as spices, herbs and dried onion and garlic. The approval of some other items of food such as poultry, fish and dried vegetables will issue in the near future. This study aims to know the opinion and attitude of the preference of the consuming Egyptian family to buy some dried food preserved by gamma radiation such as wheat, dried onion and garlic, dried date, dried legumes and yamish Ramadan when available on the market. A pool of 1160 sheets was collected randomly. The questionnaire was supported with simplified information about the use of atomic energy and radiation for peaceful purpose and other alternative methods to save food. The results obtained from this study showed that 67% of the total sample size accepted to buy irradiated fresh vegetables if its available in the markets while the objection was 15% and convinced were 17%. The model of the multi regression analysis was carried out between independent variables (the local consumer attitude towards buying some dried food preserved by gamma radiation) and dependent variables (technical, environmental, marketing and hygienic methods. The results were R2= 0.877 and F-test = 322 (significant). The model of the multi regression analysis was also carried out between dependent variables (the local consumer attitude towards buying some dried food preserved by gamma radiation) and independent variables (income, Education, age and governorates). The results were R2 = 0.53 and F-test12.64 (significant).
Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential

Science.gov (United States)

Bukvicki, Danka; Gottardi, Davide; Malik, Anushree; Guerzoni, Maria Elisabetta

2014-01-01

In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS) and solid phase microextraction GC-MS (SPME/GC-MS) analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%), limonene (6.5%), α-pinene (5%), and γ-terpinene (2.9%) while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9%) and an increase of limonene (13.8%), α-pinene (8.87%), and γ-terpinene (3.98%). Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast. PMID:25177704
Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential

Directory of Open Access Journals (Sweden)

Amit Kumar Tyagi

2014-01-01

Full Text Available In this study, the application of eucalyptus essential oil/vapour as beverages preservative is reported. The chemical composition of eucalyptus oil was determined by gas chromatography-mass spectrometry (GC-MS and solid phase microextraction GC-MS (SPME/GC-MS analyses. GC-MS revealed that the major constituents were 1,8-cineole (80.5%, limonene (6.5%, α-pinene (5%, and γ-terpinene (2.9% while SPME/GC-MS showed a relative reduction of 1,8-cineole (63.9% and an increase of limonene (13.8%, α-pinene (8.87%, and γ-terpinene (3.98%. Antimicrobial potential of essential oil was initially determined in vitro against 8 different food spoilage yeasts by disc diffusion, disc volatilization, and microdilution method. The activity of eucalyptus vapours was significantly higher than the eucalyptus oil. Minimum inhibitory concentration (MIC and minimum fungicidal concentration (MFC varied from 0.56 to 4.50 mg/mL and from 1.13 to 9 mg/mL, respectively. Subsequently, the combined efficacy of essential oil and thermal treatment were used to evaluate the preservation of a mixed fruit juice in a time-dependent manner. These results suggest eucalyptus oil as a potent inhibitor of food spoilage yeasts not only in vitro but also in a real food system. Currently, this is the first report that uses eucalyptus essential oil for fruit juice preservation against food spoiling yeast.
Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

Directory of Open Access Journals (Sweden)

María L. Zambrano-Zaragoza

2018-03-01

Full Text Available Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

Science.gov (United States)

Zambrano-Zaragoza, María L.; González-Reza, Ricardo; Miranda-Linares, Verónica; Bernal-Couoh, Tania F.; Mendoza-Elvira, Susana; Quintanar-Guerrero, David

2018-01-01

Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work. PMID:29494548
Plants and mushrooms as sources of bio-based food coloring, preserving and bioactive agents

OpenAIRE

Ferreira, Isabel C.F.R.

2018-01-01

Food additives have been used for thousands of years to enhance food properties, safety and appearance. Nevertheless, several of the worldwide used artificial additives have been related to potential toxic and allergenic effects to the consumers, which has been justifying the growing interest in additives of natural origin that provide colouring, preserving, and bioactive properties to foodstuff without hazardous effects [1]. In this context, several plants and mushrooms have been...
Comparative Effects of Food Preservatives on the Production of Staphylococcal Enterotoxin I from Staphylococcus aureus Isolate

Directory of Open Access Journals (Sweden)

Yanying Zhao

2017-01-01

Full Text Available Staphylococcal enterotoxin I (SEI is associated with staphylococcal food poisoning, but little is known about different food preservatives on the production of SEI. In this study, the effect of different food preservatives (sodium nitrite, polylysine, chitosan, and tea catechin on the bacteria growth, sei gene expression, and extracellular SEI production of Staphylococcus aureus isolate H4 was detected in tryptone soya broth (TSB culture. Our results showed that all of these preservatives depressed S. aureus H4 growth and the order of inhibitory effect was 0.8 g/L tea catechin > 6 g/L chitosan > 0.25 g/L polylysine > 0.4 g/L tea catechin > 0.15 g/L sodium nitrite. Furthermore, 0.25 g/L polylysine or 0.15 g/L sodium nitrite did not significantly alter sei gene transcription, while 6 g/L chitosan obviously increased the relative mRNA level of sei gene expression. 0.4 g/L tea catechin remarkably inhibited sei gene transcription. In addition, 0.15 g/L sodium nitrite and 6 g/L chitosan significantly enhanced SEI secretion. 0.25 g/L polylysine, especially 0.4 g/L tea catechin, sharply inhibited the level of SEI secretion. The results indicated that tea catechin not only suppressed Staphylococcus aureus growth, but also inhibited SEI production and secretion, suggesting that tea catechin may be better than sodium nitrite, polylysine, or chitosan for keeping the food from the contamination of SEI. These investigations would be useful for food industry to provide safer food products due to S. aureus enterotoxins-related control strategy.
Role of intracanalicular volumetric and dosimetric parameters on hearing preservation after vestibular schwannoma radiosurgery

International Nuclear Information System (INIS)

Massager, Nicolas; Nissim, Ouzi; Delbrouck, Carine; Devriendt, Daniel; David, Philippe; Desmedt, Francoise; Wikler, David; Hassid, Sergio; Brotchi, Jacques; Levivier, Marc

2006-01-01

Purpose: To analyze the relationship between hearing preservation after gamma knife radiosurgery (GKR) for vestibular schwannoma (VS) and some volumetric and dosimetric parameters of the intracanalicular components of VS. Methods and Materials: This study included 82 patients with a VS treated by GKR; all patients had no NF2 disease, a Gardner-Robertson hearing class 1-4 before treatment, a marginal dose of 12 Gy, and a radiologic and audiologic follow-up ≥1 year post-GKR. The volume of both the entire tumor and the intracanalicular part of the tumor and the mean and integrated dose of these two volumes were correlated to the auditory outcomes of patients. Results: At last hearing follow-up, 52 patients had no hearing worsening, and 30 patients had an increase of ≥1 class on Gardner-Robertson classification. We found that hearing preservation after GKR is significantly correlated with the intracanalicular tumor volume, as well as with the integrated dose delivered to the intracanalicular tumor volume. Conclusions: Some volumetric and dosimetric parameters of the intracanalicular part of the tumor influence hearing preservation after GKR of VS. Consequently, we advise the direct treatment of patients with preserved functional hearing and a VS including a small intracanalicular volume
Parameter selection in limited data cone-beam CT reconstruction using edge-preserving total variation algorithms

Science.gov (United States)

Lohvithee, Manasavee; Biguri, Ander; Soleimani, Manuchehr

2017-12-01

There are a number of powerful total variation (TV) regularization methods that have great promise in limited data cone-beam CT reconstruction with an enhancement of image quality. These promising TV methods require careful selection of the image reconstruction parameters, for which there are no well-established criteria. This paper presents a comprehensive evaluation of parameter selection in a number of major TV-based reconstruction algorithms. An appropriate way of selecting the values for each individual parameter has been suggested. Finally, a new adaptive-weighted projection-controlled steepest descent (AwPCSD) algorithm is presented, which implements the edge-preserving function for CBCT reconstruction with limited data. The proposed algorithm shows significant robustness compared to three other existing algorithms: ASD-POCS, AwASD-POCS and PCSD. The proposed AwPCSD algorithm is able to preserve the edges of the reconstructed images better with fewer sensitive parameters to tune.
Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols.

Science.gov (United States)

Gutiérrez-Del-Río, Ignacio; Fernández, Javier; Lombó, Felipe

2018-05-16

Synthetic food additives generate a negative perception in consumers. Therefore, food manufacturers search for safer natural alternatives as those involving phytochemicals and plant essential oils. These bioactives have antimicrobial activities widely proved in in vitro tests. Foodborne diseases cause thousands of deaths and millions of infections every year, mainly due to pathogenic bacteria as Salmonella spp., Campylobacter spp., Escherichia coli, Bacillus cereus, Listeria monocytogenes or Staphylococcus aureus. This review summarizes industrially interesting antimicrobial bioactivities, as well as their mechanisms of action, for three main types of plant nutraceuticals, terpenoids (as carnosic acid), polyphenols (as quercetin) and thiols (as allicin), which are important constituents of plant essential oils with a broad range of antimicrobial effects. These phytochemicals are widely distributed in fruits and vegetables and are really useful in food preservation as they inhibit microbial growth. Copyright © 2018. Published by Elsevier B.V.
Chemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation.

Science.gov (United States)

Martínez-Delgado, Alejandra Anahí; Khandual, Sanghamitra; Villanueva-Rodríguez, Socorro Josefina

2017-06-15

Astaxanthin is a carotenoid pigment found in numerous organisms ranging from bacteria to algae, yeasts, plants, crustaceans and fish such as salmon. Technological importance of this pigment emerged from various studies demonstrating that it is a powerful antioxidant, even with higher activity than alpha-tocopherol and other carotenoids. It has been included in various pharmaceutical products because of several beneficial properties. By its nature, astaxanthin is susceptible to degradation and can undergo chemical changes during food processing. Therefore, different studies have focused on improving the stability of the carotenoid under conditions such as high temperatures, pressures and mechanical force, among others. In this review, common processes involved in food processing and their effect on the stability of astaxanthin, integrated into a food matrix are discussed. Moreover, preservation techniques such as microencapsulation, inclusion in emulsions, suspensions, liposomes, etc., that are being employed to maintain stability of the product are also reviewed. Copyright © 2016 Elsevier Ltd. All rights reserved.
Potential Applications of the Cyclic Peptide Enterocin AS-48 in the Preservation of Vegetable Foods and Beverages.

Science.gov (United States)

Abriouel, Hikmate; Lucas, Rosario; Omar, Nabil Ben; Valdivia, Eva; Gálvez, Antonio

2010-06-01

Bacteriocins are antimicrobial peptides produced by bacteria. Among them, the enterococcal bacteriocin (enterocin) AS-48 stands for its peculiar characteristics and broad-spectrum antimicrobial activity. AS-48 belongs to the class of circular bacteriocins and has been studied in depth in several aspects: peptide structure, genetic determinants, and mode of action. Recently, a wealth of knowledge has accumulated on the antibacterial activity of this bacteriocin against foodborne pathogenic and spoilage bacteria in food systems, especially in vegetable foods and drinks. This work provides a general overview on the results from tests carried out with AS-48 in different vegetable food categories (such as fruit juices, ciders, sport and energy drinks, fresh fruits and vegetables, pre-cooked ready to eat foods, canned vegetables, and bakery products). Depending on the food substrate, the bacteriocin has been tested alone or as part of hurdle technology, in combination with physico-chemical treatments (such as mild heat treatments or high-intensity pulsed electric fields) and other antimicrobial substances (such as essential oils, phenolic compounds, and chemical preservatives). Since the work carried out on bacteriocins in preservation of vegetable foods and drinks is much more limited compared to meat and dairy products, the results reported for AS-48 may open new possibilities in the field of bacteriocin applications.
Food preservation by irradiation

International Nuclear Information System (INIS)

Barrachina, M.

1985-01-01

The aim of food irradiation is to extend shelf-life of food commodities by delaying fruit ripening, inhibition of vegetable sprouting, desinfestation of grains and seeds, and in general by controlling microbial or parasitic food-transmitted infections. It was stated by the 1980 Joint FAO/IAEA/WHO Expert Committee that food irradiated up to 10 kGy does not pose any human health or nutritional problems. Following this recommendation, irradiation programmes are being developed at a good pace in several countries. It is hoped that commercial drawbacks now existing, such as psychological apprehension of consumers to radiation-treated products and innovative inertia to changes of the food chain, will be removed through appropriate information schemes and legislative advancement. (author)
Interaction of antimicrobial preservatives with blow-fill-seal packs: correlating sorption with solubility parameters.

Science.gov (United States)

Amin, Aeshna; Dare, Manish; Sangamwar, Abhay; Bansal, Arvind Kumar

2012-01-01

The aim of this work was to study the interaction of four commonly used ophthalmic antimicrobial preservatives [benzyl alcohol (BA), chlorbutol (CBL), benzalkonium chloride (BKC), and chlorhexidine gluconate (CG)] with Blow-Fill-Seal (BFS) packs. Effect of packaging material [low-density polyethylene (LDPE), polypropylene (PP)], humidity (25% RH, 75% RH) and concentration (0.5, 1.0, 2.0 mM BA/CBL in LDPE) was studied. BKC and CG gave negligible loss (<4%) in BFS packs over a period of 3 months. BA and CBL, however, gave marked losses in LDPE (ca. 70-90%) and PP (ca. 7-25%) packs. Humidity did not have any effect on the sorption loss of any preservative. Loss of BA switched from Case II to anomalous behavior with increasing initial concentration. A two-stage sorption behavior was inherent at all concentrations. Loss of CBL followed anomalous behavior with biphasic kinetics of loss. It was concluded that all the four preservatives were appropriate for use in PP BFS packs. However, only BKC and CG were amenable to be used in LDPE BFS packs. Lastly, an empirical expression consisting of the "solubility parameter distance" and "molar volume" of preservatives was developed to correlate the preservative loss in LDPE with the physicochemical properties of the preservatives.
A discrete exterior approach to structure-preserving discretization of distributed-parameter port-Hamiltonian systems

NARCIS (Netherlands)

Seslija, Marko; Scherpen, Jacquelien M.A.; van der Schaft, Arjan

2011-01-01

This paper addresses the issue of structure-preserving discretization of open distributed-parameter systems with Hamiltonian dynamics. Employing the formalism of discrete exterior calculus, we introduce simplicial Dirac structures as discrete analogues of the Stokes-Dirac structure and demonstrate
Discrete exterior geometry approach to structure-preserving discretization of distributed-parameter port-Hamiltonian systems

NARCIS (Netherlands)

Seslija, Marko; van der Schaft, Arjan; Scherpen, Jacquelien M.A.

This paper addresses the issue of structure-preserving discretization of open distributed-parameter systems with Hamiltonian dynamics. Employing the formalism of discrete exterior calculus, we introduce a simplicial Dirac structure as a discrete analogue of the Stokes-Dirac structure and demonstrate

Ways in which irradiation could improve the effectiveness of several existing food preservation processes in South Africa

International Nuclear Information System (INIS)

Brodrick, H.T.

1982-01-01

With the introduction of irradiation as a possible food preservation method nearly three decades ago, there was a tendency to over-emphasise the advantages to be gained with this new process to the extent that some regarded this new technique as a panacea for most of the problems experienced in the preservation of food at that time. The pendulum swung to the other extreme when irradiation did not come up to the expectations associated with a so-called 'wonder' treatment and others took a decidedly pessimistic attitude towards the future of this process. The answer obviously lies between these two extreme views and fortunately this is the attitude prevailing in many countries towards irradiation treatment at the present time. The role of irradiation can be seen as supplementary and indeed complementary to existing preservation methods instead of being regarded as directly competitive. In this paper, several preservation processes will be considered such as heat treatment, canning and refrigeration, and the effectiveness of these methods in combination with irradiation treatment will be considered with respect to shelf-life extension of several important fruits and vegetables in South Africa. The possible mechanism of the combined or synergistic effect in relation to disease control in selected biological systems will also be discussed
Development of food preservation and processing techniques by radiation

International Nuclear Information System (INIS)

Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others

2000-03-01

Development of food preservation and processing techniques by radiation was performed. Gamm irradiation at 5 kGy completely eliminated pathogenic bacteria in pork and chicken meats. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Pork loin ham with desirable color was also developed without using of sodium nitrite that is known as a carcinogen. Safety tests of gamma-irradiated meats in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepatocarcinogenesis and the antioxidative defense system, were not affected by gamma irradiation. Gamma irradiation at about 1 kGy completely eliminated the parasites in foods and drinking water. In the study of quarantine treatment of apple and pear for export by gamma irradiation, current fumigation(MBr) was perfect in its disinfesting capability, but it caused detrimental effects on the physical quality of apple and pear. However, irradiation doses at 1-3 kGy was suitable for controlling pests and did not induce any significant changes in the quality of the products. The result of the survey to assess the public understanding indicated that the irradiated food had somewhat negative impression to general public. Therefore, it is necessary to establish a public education and information program by using mass communication and by constructing communication system to obtain the enhanced impression from the general public
Development of food preservation and processing techniques by radiation

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others

2000-03-01

Development of food preservation and processing techniques by radiation was performed. Gamm irradiation at 5 kGy completely eliminated pathogenic bacteria in pork and chicken meats. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Pork loin ham with desirable color was also developed without using of sodium nitrite that is known as a carcinogen. Safety tests of gamma-irradiated meats in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepatocarcinogenesis and the antioxidative defense system, were not affected by gamma irradiation. Gamma irradiation at about 1 kGy completely eliminated the parasites in foods and drinking water. In the study of quarantine treatment of apple and pear for export by gamma irradiation, current fumigation(MBr) was perfect in its disinfesting capability, but it caused detrimental effects on the physical quality of apple and pear. However, irradiation doses at 1-3 kGy was suitable for controlling pests and did not induce any significant changes in the quality of the products. The result of the survey to assess the public understanding indicated that the irradiated food had somewhat negative impression to general public. Therefore, it is necessary to establish a public education and information program by using mass communication and by constructing communication system to obtain the enhanced impression from the general public.
preservative activities parkia biglobosa ervative activities of aqueous

African Journals Online (AJOL)

userpc

The general idea of preserving food is to incre its shelf life ... volatile oil and resinous matter (David, 197. Development in ... extracts of P. biglobosa as plant based food preservatives with. ,Preservative ..... activity of essential oils obtained from.
Application of ionizing irradiation for food preservation and for reducing microbiological contamination

International Nuclear Information System (INIS)

Kiss, I.

1992-01-01

Ionizing irradiation can be an alternative or combinatory technique for food preservation. Several experiments proved that relatively small dosage (2-6 kGy) effectively reduces the number of microscopic fungi and bacteria in food. In addition the survivors had become more sensitive to salt and heat. No change in the quality of the treated food has been observed while their storability improved substantially. Some results of an extended experiment using Co-60 and Co-137 radioactive isotopes are listed below: (1) The storability of raw, sliced pork and beef improved 3-4 times after a 2 kGy dosage of irradiation. (2) The storability of chicken after the same treatment can be prolonged by 4-5 times. (3) 2.5 kGy dosage allowed to keep strawberries 2-3 times longer in the cold storage. (4) Wet (18-23 water) wheat's storability can be prolonged to 60 days by a 4 kGy treatment. (5) By using irradiated spices Fo=3 heat load was satisfactory instead of the usual Fo=4-5 when making canned meat
Unconventional methods for food preservation and recovery of phytochemicals from plant wastes: towards a science for sustainable development

OpenAIRE

Pinela, José; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R.

2016-01-01

Plants are irreplaceable sources of food and bioactive phytochemicals. In this sense, this work has been focused on valorisation and processing of traditional plant foods, including medicinal plants (consumed in herbal beverages), leafy vegetables, and tomato farmers’ varieties, but also biowastes (source of biomolecules), using non-conventional and emerging technologies [1]. The preservation of dried medicinal plants (Tuberaria lignosa (Sweet) Samp. and Malva neglecta Wallr.) ...
Preserving food the radiation way

International Nuclear Information System (INIS)

Pim, L.

1983-01-01

The food irradiation issue was brought to the public's attention in the summer of 1983 when the Canadian federal government announced proposals to introduce regulations that would speed up the introduction of irradiated food for commercial use and resolve questions about the labelling of such food. The article covers the political forces involved as well as the problems involved in the irradiation process. These problems include chemical toxicity, nutritional quality, bacterial problems and the foods that are unsuitable for irradiation
Technology of food preservation by irradiation

International Nuclear Information System (INIS)

Thomas, Paul

1997-01-01

Food Technology Division, Bhabha Atomic Research Centre, Mumbai has demonstrated that radiation processing of foods can contribute to nations food security by reducing post-harvest losses caused by insect infestation, microbial-spoilage and physiological changes. The technology has commercial potential for the conservation of cereals, pulses and their products, spices, onions, potatoes, garlic, some tropical fruits, sea foods, meat and poultry. Irradiation can ensure hygienic quality in foods including frozen foods by eliminating food borne pathogens and parasitic organisms. It offers a viable environment friendly alternative to chemical fumigants for quarantine treatment against insect pests in agricultural and horticultural products entering international trade. The safety and nutritional adequacy of irradiated foods for human consumption is well established. About 40 countries including India have regulations permitting irradiation of foods and 28 countries are irradiating foods for processing industries and institutional catering
Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

OpenAIRE

Segovia-Bravo, Kharla A.; Guignon, Bérengère; Bermejo-Prada, Ana; Sanz Martínez, Pedro D.; Otero, Laura

2012-01-01

Hyperbaric storage at room temperature was evaluated as a new food preservation method. To do that, strawberry juices maintained at different pressure levels (0.1, 25, 100 or 220 MPa) and 20°C for 15 days were compared to raw and thermally pasteurized samples stored at atmospheric pressure and 5°C for the same period. Hyperbaric storage reduced the initial microbial load of the juices by more than 2 log units to levels below the limit of detection. Moreover, pressure was effective to attenuat...
Lowering of thermal stress in food preservation by reduction of the thermal resistance of microorganisms

International Nuclear Information System (INIS)

Kiss, I.

1981-01-01

Preservation of foodstuffs by heat treatment is a high-energy process the intensity of which is widely determined by the high thermoresistance of microbes and spores. However, tests revealed that germ numbers can be reduced and heat sensitivity of the spores can be increased by radiation treatment of the food additives. Thus the heat load of the products and the energy consumption could be reduced. (author)
The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-

International Nuclear Information System (INIS)

Byeon, Myeong Uh; Cho, Han Ok; Yang, Jae Seung; Cho, Seong Ki; Kang, Il Joon

1994-07-01

With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer
[Various methods for the determination of preservatives in food. II. Gaschromatography, high performance liquid chromatography, TAS-method (author's transl)].

Science.gov (United States)

Hild, J; Gertz, C

1980-02-01

For the quantitative determination of preservatives in food, analyses were carried out by means of GLC, HPLC, and TLC according to the TAS-method. Using the alkaline extract (sample preparation see part I) the preservatives can be analysed as free acid or appropriate ester out the same GLC-column without any interference from coextractives. A fast and accurate HPLC determination can be achieved by direct injection of the alkaline extract. All preservatives were well separated and detected at a wavelength of 225 resp. 232 nm. As a quick test for the qualitative estimation the TLC (TAS) method is suggested and a suitable solvent system is proposed.
Health protection and food preservation by gamma irradiation. Final report, may 1976

International Nuclear Information System (INIS)

1976-05-01

Results of several major studies on food systems for space missions beginning with Apollo 12 through Apollo-Soyuz and investigations of the application of irradiation to food for manned space flight are reported. The study of flight food systems involved the application of radurization (pasteurizing levels) doses of gamma irradiation to flour and bread supplied by Pepperidge Farms in advance of the missions. All flights from Apollo 12 through 17 carried irradiated fresh bread. On Apollo 17, cooperation with Natick Laboratories permitted the introduction of a ham sandwich using irradiated bread and irradiated sterile ham. Investigations centered on irradiated bread were conducted during the course of these missions. Studies were applied to the concept of improving fresh bread from the point of view of mold inhibition. The studies considered how irradiation could best be applied at what levels and on a variety of bread types. Throughout the studies of the application of gamma irradiation the emphasis was placed upon using low levels of irradiation in the pasteurizing or radurizing doses--under a Megarad. The primary goal was to determine if a public health benefit could be demonstrated using radurization along with food preservation and food quality improvements. The public health benefit would be parallel to that of pasteurization of milk as a concept. Publications are included providing the details of these observations, one dealing with the flour characteristics and the other dealing with the influence on fresh bread types. These demonstrate the major findings noted during the period of the studies examining bread. (Author)
Development of Volatile Oil of Mustard and Vanillin as an Effective Food Preservation System for Military Bread and Baked Goods

National Research Council Canada - National Science Library

Muller, Wayne S; Sikes, Anthony; Yeomans, Walter; Anderson, Danielle; Senecal, Andy

2006-01-01

...) vanillin is an effective food preservation system for molds and yeast. Four bread spoilage organisms were evaluated in the study Penicillium notatum, Rhizopus stolonifer, Aspergillus niger, and Saccharomycopsis fibuligera...
Foodstuffs preservation by ionization

International Nuclear Information System (INIS)

1991-12-01

This document contains all the papers presented at the meeting on foodstuffs preservation by ionization. These papers deal especially with the food ionization process, its development and the view of the food industry on ionization. Refs and figs (F.M.)
The radiation preservation of food

International Nuclear Information System (INIS)

De Wet, W.J.

1983-01-01

The article reviews research that is being done in the field of food irradiation, especially in South Africa. The nutrition value and wholesomeness of irradiated food are regarded as very important. A list is given of a number of products that have been approved for irradiation in South Africa, as well as a list of products on which research is still in progress. The consumer acceptability and the market for irradiated food are also dealt with
Food preservative potential of essential oils and fractions from Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris against mycotoxigenic fungi

DEFF Research Database (Denmark)

Nguefack, J.; Dongmo, J. B. Lekagne; Dakole, C. D.

2009-01-01

The food preservative potential of essential oils from three aromatic plants Cymbopogon citratus, Ocimum gratissimum and Thymus vulgaris and their fractions was investigated against two mycotoxigenic strains each of Aspergillus ochraceus, Penicillium expansum and P. verrucosum. The fungicidal...
Visual food cues decrease postprandial glucose concentrations in lean and obese men without affecting food intake and related endocrine parameters.

Science.gov (United States)

Brede, Swantje; Sputh, Annika; Hartmann, Ann-Christin; Hallschmid, Manfred; Lehnert, Hendrik; Klement, Johanna

2017-10-01

The abundance of highly palatable food items in our environment represents a possible cause of overconsumption. Neuroimaging studies in humans have demonstrated that watching pictures of food increases activation in brain areas involved in homeostatic and hedonic food cue processing. Nevertheless, the impact of food cues on actual food intake and metabolic parameters has not been systematically investigated. We tested the hypothesis that watching high-calorie food cues increases food intake and modifies anticipatory blood parameters in lean and especially in obese men. In 20 normal-weight and 20 obese healthy fasted men, we assessed the effects of watching pictures of high-calorie food items versus neutral contents on food intake measured during a standardized test buffet and subsequent snacking as well as on glucose homeostasis and endocrine parameters. Compared to neutral pictures, viewing food pictures reduced postprandial blood glucose concentrations in lean (p = 0.016) and obese (p = 0.044) subjects, without any differences in insulin or C-peptide concentrations (all p > 0.4). Viewing food pictures did not affect total calorie intake during the buffet (all p > 0.5) and snack consumption (all p > 0.4). Concentrations of ghrelin, adrenocorticotropic hormone (ACTH), cortisol, and glucagon also remained unaffected (all p > 0.08). These data indicate that preprandial processing of food cues curbs postprandial blood glucose excursions, without immediately affecting eating behavior in normal-weight and obese men. Findings indicate that exposure to food cues does not acutely trigger calorie overconsumption but rather improves the glucoregulatory response to food intake. Copyright © 2017 Elsevier Ltd. All rights reserved.
The potential of food preservation to reduce food waste

OpenAIRE

Martindale, Wayne

2016-01-01

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary ...
Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae

DEFF Research Database (Denmark)

Flodgaard, Lars; Christensen, Allan Beck; Molin, Søren

2003-01-01

by Gram-negative bacteria participating in spoilage. As part of our investigation of the role of AHLs in food quality, we studied the AHL production in two Enterobacteriaceae isolated from cold-smoked salmon under growth conditions typical of those found in cold-smoked salmon. We tested the influence......H is approximately 6 and therefore only a low degree of pH-induced turnover is expected to occur in this product. Overall, our study demonstrates that food-derived Enterobacteriaceae produce AHLs of the same type and in the same magnitude when grown under food-relevant conditions as when grown in laboratory media...

Role of vacuum in food preservation

International Nuclear Information System (INIS)

Bongirwar, D.R.

1997-01-01

Considerable progress has been made in the processing of foods using operations viz. drying, evaporation, distillation, concentration, centrifugation, filtration, irradiation, freeze drying, osmotic drying etc. to get ready to eat food, convenience food, pre cooked dried food. Vacuum technology in direct or indirect way has played a vital role in carrying out these food processing operations. The role of vacuum in getting these processes developed and its use in the development of these high quality products with respect to colour, flavour, texture and other attributes has been highlighted along with process details. (author)
Safe structural food bolus in elderly: the relevant parameters

OpenAIRE

Vandenberghe-Descamps, Mathilde; Septier, Chantal; Prot, Aurélie; Tournier, Carole; Hennequin, Martine; Vigneau, Evelyne; Feron, Gilles; Labouré, Hélène

2017-01-01

Mastication is essential to prepare food into a bolus ready to be swallowed safely, with no choking risk. Based on food bolus properties, a masticatory normative indicator was developed by Woda et al. (2010) to identify impaired masticatory function within good oral health population. The aim of the present study was to identify relevant parameters of bolus' structure to differentiate safe to unsafe bolus among elderly contrasting by their dental status.93 elderly, 58% with at least 7 posteri...
Effectiveness of Gamma Irradiated Chitosan for Fresh Meat Preservation

International Nuclear Information System (INIS)

Zahran, D.A.

2015-01-01

Chitosan is a food preservative of natural origin that has drawn the attention of scientists working in the field of radiation processing and natural polymer products development. The effectiveness of 1% chitosan (CS) and chitosan oligosaccharides (COS) (chitosan subjected to γ irradiation, 50 or 100 kGy) dipping to preserve fresh beef slices during refrigerated storage was investigated. The microbiological quality, lipid and color stability were evaluated. The results revealed that dipping in 1% CS, COS 50 and COS 100 significantly (Ρ< 0.05) improved the microbiological quality and reduced lipid oxidation in beef samples compared to the control samples. On day 7, control samples were considered rejected from the microbiological and lipid oxidation point of view. Dipping in 1% COS 100 significantly (p< 0.05) influenced color properties compared with the other groups. It could be concluded that dipping in 1% COS improved quality parameters of fresh beef and could be used in preservation.
Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.

Science.gov (United States)

Huang, Yang; Wilson, Mark; Chapman, Belinda; Hocking, Ailsa D

2010-02-01

The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a(w) values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 than pH 6.0 at equivalent a(w) values, and lower at 0.85 a(w) than 0.90 a(w) at equivalent pH values. By comparison with the MIC values of sorbic acid, those of caprylic acid and dehydroacetic acid were generally lower, whereas those for caproic acid were generally higher. No general observation could be made in the case of capric acid. The antifungal activities of all five weak acids appeared related not only to the undissociated form, but also the dissociated form, of each acid.
Lippia origanoides essential oil: an efficient and safe alternative to preserve food, cosmetic and pharmaceutical products.

Science.gov (United States)

Hernandes, C; Pina, E S; Taleb-Contini, S H; Bertoni, B W; Cestari, I M; Espanha, L G; Varanda, E A; Camilo, K F B; Martinez, E Z; França, S C; Pereira, A M S

2017-04-01

The aim of this work was to evaluate the efficacy and safety of Lippia origanoides essential oil as a preservative in industrial products. The composition, antimicrobial activity, mutagenic and toxic potential of L. origanoides were determined. Then, the effect of essential oil as a preservative in food, cosmetics and pharmaceutical products was evaluated. The essential oil of L. origanoides consisted mainly of oxygenated monoterpenes (38·13%); 26·28% corresponded to the compound carvacrol. At concentrations ranging from 0·312 to 1·25 μl ml -1 and in association with polysorbate 80, the essential oil of L. origanoides inhibited the growth of all the tested micro-organisms. The medium lethal dose in mice was 3·5 g kg -1 , which categorizes it as nontoxic according to the European Union criteria, and negative results in the Ames test indicated that this oil was not mutagenic. In combination with polysorbate 80, the essential oil exerted preservative action on orange juice, cosmetic and pharmaceutical compositions, especially in the case of aqueous-based products. Lippia origanoides essential oil is an effective and safe preservative for orange juice, pharmaceutical and cosmetic products. This study allowed for the complete understanding of the antimicrobial action and toxicological potential of L. origanoides essential oil. These results facilitate the development of a preservative system based on L. origanoides essential oil. © 2017 The Society for Applied Microbiology.
Osteoporosis imaging: effects of bone preservation on MDCT-based trabecular bone microstructure parameters and finite element models

International Nuclear Information System (INIS)

Baum, Thomas; Grande Garcia, Eduardo; Burgkart, Rainer; Gordijenko, Olga; Liebl, Hans; Jungmann, Pia M.; Gruber, Michael; Zahel, Tina; Rummeny, Ernst J.; Waldt, Simone; Bauer, Jan S.

2015-01-01

Osteoporosis is defined as a skeletal disorder characterized by compromised bone strength due to a reduction of bone mass and deterioration of bone microstructure predisposing an individual to an increased risk of fracture. Trabecular bone microstructure analysis and finite element models (FEM) have shown to improve the prediction of bone strength beyond bone mineral density (BMD) measurements. These computational methods have been developed and validated in specimens preserved in formalin solution or by freezing. However, little is known about the effects of preservation on trabecular bone microstructure and FEM. The purpose of this observational study was to investigate the effects of preservation on trabecular bone microstructure and FEM in human vertebrae. Four thoracic vertebrae were harvested from each of three fresh human cadavers (n = 12). Multi-detector computed tomography (MDCT) images were obtained at baseline, 3 and 6 month follow-up. In the intervals between MDCT imaging, two vertebrae from each donor were formalin-fixed and frozen, respectively. BMD, trabecular bone microstructure parameters (histomorphometry and fractal dimension), and FEM-based apparent compressive modulus (ACM) were determined in the MDCT images and validated by mechanical testing to failure of the vertebrae after 6 months. Changes of BMD, trabecular bone microstructure parameters, and FEM-based ACM in formalin-fixed and frozen vertebrae over 6 months ranged between 1.0–5.6 % and 1.3–6.1 %, respectively, and were not statistically significant (p > 0.05). BMD, trabecular bone microstructure parameters, and FEM-based ACM as assessed at baseline, 3 and 6 month follow-up correlated significantly with mechanically determined failure load (r = 0.89–0.99; p < 0.05). The correlation coefficients r were not significantly different for the two preservation methods (p > 0.05). Formalin fixation and freezing up to six months showed no significant effects on trabecular bone microstructure
High energy units in food and pharmaceutical processing

International Nuclear Information System (INIS)

Sadat, T.

1988-01-01

Linear accelerators for industrial uses and for preservation of food are discussed. The advantages and limits of ionizing technique are outlined and a detailed description of CGR MeV's two industrial accelerator lines is provided with a description of the facility, description of treatment parameters and performances also discussed
Direct quantitation of the preservatives benzoic and sorbic acid in processed foods using derivative spectrophotometry combined with micro dialysis.

Science.gov (United States)

Fujiyoshi, Tomoharu; Ikami, Takahito; Kikukawa, Koji; Kobayashi, Masato; Takai, Rina; Kozaki, Daisuke; Yamamoto, Atsushi

2018-02-01

The preservatives benzoic acid and sorbic acid are generally quantified with separation techniques, such as HPLC or GC. Here we describe a new method for determining these compounds in processed food samples based on a narrowness of the UV-visible spectral band width with derivative processing. It permits more selective identification and determination of target analytes in matrices. After a sample is purified by micro dialysis, UV spectra of sample solutions were measured and fourth order derivatives of the spectrum were calculated. The amplitude between the maximum and minimum values in a high-order derivative spectrum was used for the determination of benzoic acid and sorbic acid. Benzoic acid and sorbic acid levels in several commercially available processed foods were measured by HPLC and the proposed spectrometry method. The levels obtained by the two methods were highly correlated (r 2 >0.97) for both preservatives. Copyright © 2017 Elsevier Ltd. All rights reserved.
Food preservation using ionizing radiation.

Science.gov (United States)

Andrews, L S; Ahmedna, M; Grodner, R M; Liuzzo, J A; Murano, P S; Murano, E A; Rao, R M; Shane, S; Wilson, P W

1998-01-01

Irradiation processing has been researched extensively and is now in use worldwide for many food commodities. Irradiation has been successfully used to reduce pathogenic bacteria, eliminate parasites, decrease postharvest sprouting, and extend the shelf life of fresh perishable foods. Although food irradiation is widely accepted in world food markets, U.S. markets have been slower to accept the idea of irradiated food products. For fruits and vegetables, irradiation is not a cure for shelf life problems; cost and quality problems damage preclude its general use. It appears that the most likely use of irradiation in fruits and vegetables is as an insect control in those commodities for which there is no effective alternative method. For grains such as rice and wheat, irradiation has been used primarily to control insect infestation when insects have been shown to develop resistance to the traditional fumigation methods. Treatment of spices with irradiation doses of 10 kGy has proved to extend shelf life without causing significant changes in sensory or chemical quality. Higher doses that effectively sterilize spices, however, may cause undesirable chemical and sensorial changes. For meat, especially red meat, irradiation is considered a viable alternative in the effort to improve the safety of meat products. With time, the authors believe that economic realities and the technical superiority of irradiation for specific poultry products will lead to public acceptance of the process. Irradiation of seafood products is still being considered for approval by the USFDA, although it is currently used in Asian and European markets, especially for shrimp. It is our belief that scientifically based research in food irradiation and the positive results thereof will also prove economical in the twenty-first century. As we move to a more peaceful world with reduced threat of nuclear holocaust, these valid opinions will prevail and will overshadow the distortions and
Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties.

Science.gov (United States)

Roselló-Soto, Elena; Poojary, Mahesha M; Barba, Francisco J; Koubaa, Mohamed; Lorenzo, Jose M; Mañes, Jordi; Moltó, Juan Carlos

2018-03-01

"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (preservation of the most thermo-sensitive molecules. Accordingly, this review deals with the description of the most relevant non-thermal technologies applied to preserve "horchata" beverage in order to extend the shelf life and inactivate pathogenic microorganisms as well as to preserve the nutritional and quality properties of this food beverage. Copyright © 2017 Elsevier Ltd. All rights reserved.
21 CFR 178.3800 - Preservatives for wood.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Preservatives for wood. 178.3800 Section 178.3800... Certain Adjuvants and Production Aids § 178.3800 Preservatives for wood. Preservatives may be safely used... to accomplish the technical effect of protecting the wood from decay, mildew, and water absorption...
21 CFR 146.152 - Orange juice with preservative.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with preservative... of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added...
Parameter values for the long-term nuclear waste management food chain model LIMCAL

International Nuclear Information System (INIS)

Zach, Reto.

1982-09-01

Eighteen parameters of LIMCAL, a comprehensive food chain model for predicting ICRP 26 50-year committed effective dose equivalents to man due to long-term nuclear waste management are reviewed. The parameters are: soil bulk density, plowlayer depth, soil surface layer depth, resusupension factor, atmospheric dust load, deposition velocity, plant interception fraction, plant environmental half-time, translocation factor, time of above-ground exposure, plant yield, holdup time, animals' feed consumption rate, animals' water consumption rate, man's water consumption rate, food type calorie conversion factors, man's total caloric intake rate and food type calorie fractions. LIMCAL has both traditional and unique parameters. The former occur in most of the currently used assessment models for nuclear installations, whereas the latter do not. For each of the parameters of LIMCAL, a suitable generic value for long-term nuclear waste management was determined. Thus, the general literature and the values currently used or recommended by various agencies were reviewed
Utilization of irradiation on food preservation

International Nuclear Information System (INIS)

Cho, Han Ok; Byun, Myung Woo; Kwon, Joong Ho; Kim, Suk Won; Yang, Jae Sung; Cha, Bo Sook; Park, Ki Bum

1987-12-01

The present project was intended to ascertain the efficacy of irradiation both in the decontamination and storeability of mixed condiments for convenience food and in the long-term preservation of a Kimchi. Based upon the preliminary studies, irradiated sample with doses at 1-3 kGy were evaluated during the storage for 30 days at 10 deg C from the points of view of microbiological (total aerobic bacteria, lactic acid bacteria, yeasts and molds, and coliforms), physicochemical (pH, total acidity, volatile acid, reducing sugar, ascorbic acid, and texture) and organoleptic qualities. Besides, the combined effect of irradiation with heating on the storeability was investigated for five species of the lactic acid bacteria associated with the Kimchi fermentation. Under the room temperature storage conditions, physicochemical qualities of the irradiated samples were evaluated by determining pH, rancidity (TBA number), proximate composition, amino nitrogen, amino acid, and color changes. In the overall evaluation of sensory quality for the irradiated Kimchi, the nonirradiated control group was inedible after 15 days of storage, whereas 2-3 kGy irradiation could prolong the storage-life of the Kimchi over 2 times compared with the nonirradiated control, showing the good sensory quality even after 30 days of storage. In comparative effects of irradiation and ethylene oxide both treatments affected more or less rancidity, color, and amino acid content, but less than 10 kGy irradiation was shown to be safer than ethylene oxide fumigation. Form the foregoing results, it can be concluded that if a selective method could be applied to the radiation sterilization of minor ingredients capable of mainly contaminating the mixed condiments, even lower doses of irradiation should be effective for the microbial control. (Author)
Food preservation technologies developed at BARC

International Nuclear Information System (INIS)

Jain, M.P.

2013-01-01

Food irradiation is important as it is being used to disinfest food grains, pulses, wheat flour, rice, semolina, raisins etc; quarantining and shelf life increasing of fruits like mangoes; microbial decontamination of spices; sprout inhibition of tubers and bulbs; shelf life increasing and pathogen control of meat and fish. Category-IV type irradiators based on gamma rays exposure of food are currently being employed for this purpose. Cobalt-60 isotope is produced in the nuclear reactors. Isotope gives gamma rays as its nucleus is unstable. The gamma rays pass through the food items and inhibit sprouting of tubers and bulbs, kill bacteria, virus and the larvae of insects
Introduction of a novel food processing technology- food irradiation

International Nuclear Information System (INIS)

Nair, P.M.

1994-01-01

The treatment of food with ionizing radiation for its preservation is a resurging technology which was lying dormant since its introduction after the discovery on the use of x-ray as an effective way to kill bacteria in food. Large research programmes were initiated on the use of gamma rays for food preservation in many countries and some of the conclusions derived are discussed. 1 fig., 2 tabs
Effect of essential oils on Aspergillus spore germination, growth and mycotoxin production：a potential source of botanical food preservative

Institute of Scientific and Technical Information of China (English)

Negero Gemeda; Yimtubezinash Woldeamanuel; Daniel Asrat; Asfaw Debella

2014-01-01

Objective: To investigate effect of essential oils on Aspergillus spore germination, growth and mycotoxin production.Method: In vitro antifungal and antiaflatoxigenic activity of essential oils was carried out using poisoned food techniques, spore germination assay, agar dilution assay, and aflatoxin arresting assay on toxigenic strains of Aspergillus species.Results: Cymbopogon martinii, Foeniculum vulgare and Trachyspermum ammi (T. ammi) essential oils were tested against toxicogenic isolates of Aspergillus species. T. ammi oil showed highest antifungal activity. Absolute mycelial inhibition was recorded at 1 µl/mL by essential oils of T. ammi. The oil also showed, complete inhibition of spore germination at a concentration of 2 µl/mL. In addition, T. ammi oil showed significant antiaflatoxigenic potency by totally inhibiting aflatoxin production from Aspergillus niger and Aspergillus flavus at 0.5 and 0.75 µl/mL, respectively. Cymbopogon martinii, Foeniculum vulgare and T. ammi oils as antifungal were found superior over synthetic preservative. Moreover, a concentration of 5 336.297 µl/kg body weight was recorded for LC50 on mice indicating the low mammalian toxicity and strengthening its traditional reputations.Conclusions:In conclusion, the essential oils from T. ammi can be a potential source of safe natural food preservative for food commodities contamination by storage fungi.
Dyes, preservatives and salicylates in the induction of food intolerance and/or hypersensitivity in children.

Science.gov (United States)

Ibero, M; Eseverri, J L; Barroso, C; Botey, J

1982-01-01

We present 25 patients, aged between 18 and 153 months, with clinical symptoms suggestive of allergy to food antigens. After undergoing exhaustive studies (including case histories, cutaneous tests for reactions to food antigen, peripheral eosinophils, secretory and humoral immunity, determination of total IgE and of specific RAST, exclusion-provocation diets) and without being able to identify an offender, patients were submitted to oral provocation with different food additives (tartrazine, sunset yellow FCF, new coccine, erythrosine, sodium benzoate, 4-methyl hydroxybenzoate and acetylsalicylic acid) after 48 hours of exclusion from their diets of dyes, preservatives and salicylates. The results obtained reflect, at a global level, 57.89% of positivities for dyes, 34.21% for the benzoates and 7.81% for acetyl-salicylic acid. The low incidence of crossed intolerance phenomena should be emphasized (32% of the patients). The disparity of our results with those of other authors could be due to the age of our patients, the clinical patterns they present and the dietary habits of different countries and regions.
Beneficial bread without preservatives

OpenAIRE

Denkova, Zapryana; Denkova, Rositsa

2014-01-01

Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people. Preservatives are added to the composition of foods in order to ensure their microbiological safety, but these substances affect directly the balance of microflora in the tract. A great problem is mold and bacterial spoilage (...
Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1997-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1998-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)
Food irradiation: Gamma processing facilities

International Nuclear Information System (INIS)

Kunstadt, P.

1997-01-01

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)
New trends in food processing.

Science.gov (United States)

Señorans, Javier; Ibáñez, Elena; Cifuentes, Alejandro

2003-01-01

In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.
Self-preserving cosmetics.

Science.gov (United States)

Varvaresou, A; Papageorgiou, S; Tsirivas, E; Protopapa, E; Kintziou, H; Kefala, V; Demetzos, C

2009-06-01

Preservatives are added to products for two reasons: first, to prevent microbial spoilage and therefore to prolong the shelf life of the product; second, to protect the consumer from a potential infection. Although chemical preservatives prevent microbial growth, their safety is questioned by a growing segment of consumers. Therefore, there is a considerable interest in the development of preservative-free or self-preserving cosmetics. In these formulations traditional/chemical preservatives have been replaced by other cosmetic ingredients with antimicrobial properties that are not legislated as preservatives according to the Annex VI of the Commission Directive 76/768/EEC and the amending directives (2003/15/EC, 2007/17/EC and 2007/22/EC). 'Hurdle Technology', a technology that has been used for the control of product safety in the food industry since 1970s, has also been applied for the production of self-preserving cosmetics. 'Hurdle Technology' is a term used to describe the intelligent combination of different preservation factors or hurdles to deteriorate the growth of microorganisms. Adherence to current good manufacturing practice, appropriate packaging, careful choice of the form of the emulsion, low water activity and low or high pH values are significant variables for the control of microbial growth in cosmetic formulations. This paper describes the application of the basic principles of 'Hurdle Technology' in the production of self-preserving cosmetics. Multifunctional antimicrobial ingredients and plant-derived essential oils and extracts that are used as alternative or natural preservatives and are not listed in Annex VI of the Cosmetic Directive are also reported.
Title: Microbiological quality and preservative capacity of commonly ...

African Journals Online (AJOL)

Dr. Mwambete

in self-pressurized containers, are usually self- preserved and are ... preparations were not included in the study. Due to limited time ... Determination of preservative capacity by cup- plate technique ..... [12] Cosmetic handbook-US. Food and.
Perspectives of food irradiation

International Nuclear Information System (INIS)

Miettinen, J.K.

1974-01-01

Food preservation by means of ionizing radiation has been technically feasible for more than a decade. Its utilization could increase food safety, extend the transport and shell life of foods, cut food losses, and reduce dependence upon chemical additives. The prime obstacles have been the strict safety requirements set by health authorities to this preservation method and the high costs of the long-term animal tests necessary to fulfil these requirements. An International Food Irradiation Project, expected to establish the toxicological safety of 10 foods by about 1976, is described in some detail. (author)
Food irradiation nears commercial development

International Nuclear Information System (INIS)

1981-01-01

One person out of eight in the world today suffers from chronic undernourishment. This problem is likely to get worse as the world's population doubles during the next thirty to forty years. Since about 25% or more of our harvested food is lost due to various kinds of wastage and spoilage, food preservation is no less important than food production. To supply the world's demand for food, it is more reasonable to conserve what is produced than to produce more to compensate for subsequent losses. Thus, it is obvious that all methods of preserving food and agricultural produce should be examined to see if their use might alleviate the world's food shortage, and that to develop better and safer techniques of food preservation will improve food supplies. Food preservation is an ever greater problem for the developing countries, not only because of their chronic problems of undernourishment, but also because most of them are in tropical or sub-tropical regions where food spoilage is rapid. The IAEA and the Food and Agriculture Organization (FAO) held a symposium on food irradiation at Colombo in Sri Lanka. The symposium paid special attention to the use of food irradiation in preserving tropical fruits as well as fish and fish products. It also examined the cost of the food irradiation process and compared it with those of conventional processes. Food irradiation is one field in which advance is most likely to be achieved through international co-operation. This co-operation has been supported by the IAEA and FAO in a number of ways. During the last 15 years three previous symposia (Karlsruhe, 1966; Bombay, 1972; Wageningen, 1977), numerous panel meetings, and training courses, have been held on this subject and many nations' food irradiation projects have been supported by technical assistance and co-ordinated research programmes
Alanine-EPR dosimetry in 10 MeV electron beam to optimize process parameters for food irradiation

International Nuclear Information System (INIS)

Sanyal, B.; Kumar, S.; Kumar, M.; Mittal, K.C.; Sharma, A.

2011-01-01

Absorbed dose in a food product is determined and controlled by several components of the LINAC irradiation facility as well as the product. Standardization of the parameters characterizing the facility components, process load and the irradiation conditions collectively termed as 'process parameters' are of paramount importance for successful dose delivery to the food products. In the present study alanine-EPR dosimetry system was employed to optimize the process parameters of 10 MeV electron beam of a LINAC facility for commercial irradiation of food. Three sets of experiments were carried out with different food commodities namely, mango, potato and rawa with the available product conveying system of different irradiation geometry like one sided or both sided mode of irradiation. Three dimensional dose distributions into the process load for low dose requiring food commodities (0.25 to 1 kGy) were measured in each experiment. The actual depth dose profile in food product and useful scan width of the electron beam were found out to be satisfactory for commercial radiation processing of food. Finally a scaled up experiment with commercial food product (packets of Rawa) exhibited adequate dose uniformity ratio of 3 proving the feasibility of the facility for large scale radiation processing of food commodities. (author)
21 CFR 146.154 - Concentrated orange juice with preservative.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of optional...
Microbiological Spoilage of Canned Foods

Science.gov (United States)

Evancho, George M.; Tortorelli, Suzanne; Scott, Virginia N.

Nicolas Appert (1749-1841) developed the first commercial process that kept foods from spoiling in response to an offer from the French government for a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involved trial and error. In 1810, after years of experimenting, he was awarded the prize of 12,000 francs for his method of preservation, which involved cooking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, "L'Art De Conserver, Pendant Plusiers Annes, Toutes les Substances Animales et Végétales," which translated means "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years." He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the "Father of Canning."
Survey of postharvest handling, preservation and processing ...

African Journals Online (AJOL)

Survey of postharvest handling, preservation and processing practices along the camel milk chain in Isiolo district, Kenya. ... Despite the important contribution of camel milk to food security for pastoralists in Kenya, little is known about the postharvest handling, preservation and processing practices. In this study, existing ...
Long-term urine biobanking: storage stability of clinical chemical parameters under moderate freezing conditions without use of preservatives.

Science.gov (United States)

Remer, Thomas; Montenegro-Bethancourt, Gabriela; Shi, Lijie

2014-12-01

To examine the long-term stability and validity of analyte concentrations of 21 clinical biochemistry parameters in 24-h urine samples stored for 12 or 15 yr at -22°C and preservative free. Healthy children's 24-h urine samples in which the respective analytes had been measured shortly after sample collection (baseline) were reanalyzed. Second measurement was performed after 12 yr (organic acids) and 15 yr (creatinine, urea, osmolality, iodine, nitrogen, anions, cations, acid-base parameters) with the same analytical methodology. Paired comparisons and correlations between the baseline and repeated measurements were done. Recovery rates were calculated. More than half of the analytes (creatinine, urea, iodine, nitrogen, sodium, potassium, magnesium, calcium, ammonium, bicarbonate, citric & uric acid) showed measurement values after >10 yr of storage not significantly different from baseline. 15 of the 21 parameters were highly correlated (r=0.99) between baseline and second measurement. Poorest correlation was r=0.77 for oxalate. Recovery ranged from 73% (oxalate) to 105% (phosphate). Our results suggest high long-term stability and measurement validity for numerous clinical chemistry parameters stored at -22°C without addition of any urine preservative. Prospective storage of urine aliquots at -22°C for periods even exceeding 10 yr, appears to be an acceptable and valid tool in epidemiological settings for later quantification of several urine analytes. Copyright © 2014 The Canadian Society of Clinical Chemists. Published by Elsevier Inc. All rights reserved.
Acid-base buffering in organ preservation solutions as a function of temperature: new parameters for comparing buffer capacity and efficiency.

Science.gov (United States)

Baicu, Simona C; Taylor, Michael J

2002-08-01

Control of acidity and preventing intracellular acidosis are recognized as critical properties of an effective organ preservation solution. Buffer capacity and efficiency are therefore important for comparing the relative merits of preservation fluids for optimum hypothermic storage, but these parameters are not available for the variety of organ preservation solutions of interest in transplantation today. Moreover, buffer capacity is dependent upon both concentration and pH such that buffer capacity is not easily predicted for a complex solution containing multiple buffer species. Using standard electrometric methods to measure acid dissociation constants, this study was undertaken to determine the maximum and relative buffer capacities of a variety of new and commonly used hypothermic preservation solutions as a function of temperature. The reference data provided by these measurements show that comparative buffer capacity and efficiency vary widely between the commonly used solutions. Moreover, the fluids containing zwitterionic sulfonic acid buffers such as Hepes possess superior buffering for alpha-stat pH regulation in the region of physiological importance.
Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

Directory of Open Access Journals (Sweden)

Marín P.

2017-10-01

Full Text Available This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride and non-ioinic (glycerol water activity (aw, on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02% and natamycin (1, 5 and 10 ppm were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.
Effect of radiation on preservation of convenient dish 'bowl-shape packed pig elbow'

International Nuclear Information System (INIS)

Wang Keqin; Chen Jingping; Li Wenge; Peng Weizheng

2005-01-01

The suitable parameters for radiation processing were investiqated by analyzing the microload of material and product, and radiation effect on the preservation of convenient dish 'bowl-shape packed pig elbow'. The results showed the store period of the product could be extended 2-6 month by 4.0-6.0 kGy radiation at different storage temperature. The sensory, physical and chemical index of the products met the requirement of relevant national standard of food hygiene. (authors)
Food irradiation: A technique for preserving and improving the safety of food

International Nuclear Information System (INIS)

1988-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide
Food irradiation: A technique for preserving and improving the safety of food

International Nuclear Information System (INIS)

1992-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general , governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food , and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide
Methods combined with irradiation for food preservation

OpenAIRE

Pinela, José; Antonio, Amilcar L.; Ferreira, Isabel C.F.R.

2018-01-01

In recent years, consumers have been looking for safer, higher quality foods, but also more convenient and ready-to-eat. Quality assurance through the elimination of pathogenic microorganisms has been a major concern for the food industry. However, an alarming number of diseases are still caused by different foodborne pathogens, which cause hundreds of deaths.1 Escherichia coli and Listeria monocytogenes are food poisoning microorganisms frequently involved in microbial outb...
Food hygienics

International Nuclear Information System (INIS)

Ryu, Yeong Gyun; Lee, Gwang Bae; Lee, Han Gi; Kim, Se Yeol

1993-01-01

This book deals with food hygienics with eighteen chapters, which mention introduction on purpose of food hygienics, administration of food hygienics, food and microscopic organism, sanitary zoology, food poisoning, food poisoning by poisonous substance, chronic poisoning by microscopic organism, food and epidemic control , control of parasitic disease, milk hygiene meat hygiene, an egg and seafood hygiene, food deterioration and preservation, food additives, food container and field hygiene, food facilities hygiene, food hygiene and environmental pollution and food sanitation inspection.
A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion.

Science.gov (United States)

Hartwell, H; Edwards, J S

2001-12-01

The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food safety and consumer opinion. An NHS hospital was selected where food delivery was due to change from a plated system to a cafeteria trolley system. Samples (50 g) of dishes (n = 27) considered to be high-risk were collected for three consecutive days from breakfast, lunch and supper meals. The samples were taken from a pre-ordered tray (similar to that of a patient) in the plated system and from the trolley on the ward in the cafeteria system of meal delivery (approximately six months after its introduction). Consumer opinions cards (n = 180) were distributed and interviews also conducted. Microbiologically, the quality of food items delivered by both systems was satisfactory. However, concern was raised with the plated system, not for hot foods cooling down but for chilled foods warming up and being sustained in ambient conditions. Overall consumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally perceived to be of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.

Skin manifestations and immunological parameters in childhood food allergy.

Science.gov (United States)

Oehling, A; Fernández, M; Córdoba, H; Sanz, M L

1997-01-01

According to Hansen's contact rule, the digestive system should be considered as the main shock organ, yet in food allergy, this is not the case. Very often specific food triggers clinical manifestations not involving the digestive system; that is, reactions are manifested either in the respiratory system, as asthma or rhinitis, or in the skin. In these cases the BALT (broncho-alveolar lymphoid tissue) and GALT (gastrointestinal lymphoid tissue) units play a basic role in the sensitizations. The purpose of this study was to determine the most frequent skin manifestations of food allergy among children, and the most frequently involved foods. We also thought it interesting to evaluate the diagnostic reliability of the different standard immunological parameters utilized by the study team in food allergy. All patients underwent intracutaneous tests with 12 groups of the most frequent food allergens, as well as serum IgE, antigen-specific IgE against foods, and antigen-specific histamine release tests. Antigen-specific IgG4 determination was performed in some cases. The results obtained confirmed previous studies, the most common manifestations being: angioedema (48%), followed by urticaria (31%) and atopic dermatitis (21%). Regarding the frequency of sensitization to different food allergens, in mono- or polisensitization, fish and egg stand out in our environment. Certain food allergens are more frequently responsible for specific skin manifestations. Thus, for fish sensitization, the most frequent skin manifestation is atopic dermatitis (50%); for egg sensitization, angioedema is the most frequent skin manifestation (50%); and for milk, urticaria (50%). Finally, and in agreement with previous works regarding the diagnostic reliability of in vitro techniques, we found that the histamine release test offered the highest percentage of diagnostic reliability. Only for sensitization to milk proteins did antigen-specific IgE demonstrate higher reliability. Once again, we
Radiation preservation of food. Efficiency and wholesomeness

International Nuclear Information System (INIS)

Saint-Lebe, Louis; Raffi, Jacques; Henon, Yves.

1982-03-01

This document reviews the applications of ionizing radiations in the food industry. The two first chapters feature the characteristics of the three types of ionizing radiations that can be used (gamma rays from cobalt 60 and caesium 137, X rays, electron beams) and their action on foodstuff and the food spoilage organisms. The third chapter is a review of toxicological studies based on two complementary approaches: animal assays and studies on the radiolysis products. It provides the evidences that lead the international experts to regard irradiated food as safe for human consumption. In the fourth chapter, the problems of identification of irradiated food and the possible controls are exposed. The authors conclude by suggesting the measures that would allow commercial application in France [fr
Food Processing: Technology and Nutritive Value.

Science.gov (United States)

Gerbouin-Rerolle, Pascale

1993-01-01

This booklet examines the principles of food preservation, food preservation techniques, and nutrition-related consequences of food processing. All foodstuffs in their natural state will deteriorate and become unfit for human consumption due to internal factors, such as enzyme activity, or external factors, such as insects, rodents, and…
Using Power Ultrasound to Accelerate Food Freezing Processes: Effects on Freezing Efficiency and Food Microstructure.

Science.gov (United States)

Zhang, Peizhi; Zhu, Zhiwei; Sun, Da-Wen

2018-05-31

Freezing is an effective way of food preservation. However, traditional freezing methods have the disadvantages of low freezing efficiency and generation of large ice crystals, leading to possible damage of food quality. Power ultrasound assisted freezing as a novel technique can effectively reduce the adverse effects during freezing process. This paper gives an overview on recent researches of power ultrasound technique to accelerate the food freezing processes and illustrates the main principles of power ultrasound assisted freezing. The effects of power ultrasound on liquid food, model solid food as well as fruit and vegetables are discussed, respectively, from the aspects of increasing freezing rate and improving microstructure. It is shown that ultrasound assisted freezing can effectively improve the freezing efficiency and promote the formation of small and evenly distributed ice crystals, resulting in better food quality. Different inherent properties of food samples affect the effectiveness of ultrasound application and optimum ultrasound parameters depend on the nature of the samples. The application of ultrasound to the food industry is more likely on certain types of food products and more efforts are still needed to realize the industrial translation of laboratory results.
Food Engineering

NARCIS (Netherlands)

Boom, R.M.; Janssen, A.E.M.

2014-01-01

Food engineering is a rapidly changing discipline. Traditionally, the main focus was on food preservation and stabilization, whereas trends now are on diversity, health, taste, and sustainable production. Next to a general introduction of the definition of food engineering, this article gives a
Microbiological analysis of common preservatives used in food items and demonstration of their in vitro anti-bacterial activity

Directory of Open Access Journals (Sweden)

Tohora Sultana

2014-12-01

Full Text Available Objective: To quantify the microorganisms contaminating the common preservatives used in food as well as to detect their in vitro anti-bacterial traits. Methods: A total of 9 preservatives were subjected to conventional cultural and biochemical methods for microbial enumeration. Anti-bacterial activities were demonstrated through the agar well diffusion method. Results: All samples were found to be contaminated with bacteria up to 105 CFU/g and with the fungal flora within a range of 1 01-1 02 CFU/g. Escherichia coli, Pseudomonas spp. and Staphylococcus spp. were demonstrated in most of the samples. Sodium sulfite and citric acid possessed the strongest anti-bacterial trait against all of the test bacteria. Acetic acid exhibited activity against 6 out of 8 test bacteria while vinegar exhibited the activity against 4 bacteria. Activity of salt was demonstrated only against Listeria spp. and Bacillus spp., while activity of sugar and honey was found only against Escherichia coli and Klebsiella spp., respectively. Conclusions: According to the current investigation, sodium sulfite and citric acid samples were found to be satisfactory preservatives both in terms of microbiological criteria and their antibacterial traits.
New tool in food preservation

International Nuclear Information System (INIS)

Rainey, Humphrey.

1982-01-01

A review of current trends in the processing of food by irradiation is presented. The history and development, techniques and effects of irradiation are outlined. Applications for New Zealand, in the light of overseas experience and facilities available, are discussed
Food safety

Science.gov (United States)

... safety URL of this page: //medlineplus.gov/ency/article/002434.htm Food safety To use the sharing features on this page, please enable JavaScript. Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne ...
Contact dermatitis caused by preservatives.

Science.gov (United States)

Yim, Elizabeth; Baquerizo Nole, Katherine L; Tosti, Antonella

2014-01-01

Preservatives are biocidal chemicals added to food, cosmetics, and industrial products to prevent the growth of microorganisms. They are usually nontoxic and inexpensive and have a long shelf life. Unfortunately, they commonly cause contact dermatitis. This article reviews the most important classes of preservatives physicians are most likely to encounter in their daily practice, specifically isothiazolinones, formaldehyde and formaldehyde-releasers, iodopropynyl butylcarbamate, methyldibromoglutaronitrile, and parabens. For each preservative mentioned, the prevalence of sensitization, clinical presentation of contact dermatitis, patch testing concentrations, cross reactions, and related legislation will be discussed. Mandatory labeling of preservatives is required in some countries, but not required in others. Until policies are made, physicians and patients must be proactive in identifying potential sensitizers and removing their use. We hope that this article will serve as a guide for policy makers in creating legislation and future regulations on the use and concentration of certain preservatives in cosmetics and industrial products.
Fish and food preservation by radiation in Bangladesh

International Nuclear Information System (INIS)

Hossain, M.M.

1985-01-01

Bangladesh Atomic Energy Commission (BAEC) has been engaged for the last two decades in research and development activities in food irradiation and has been actively participating in research projects under the Regional Project in Food Irradiation (RPFI) of the RCA countries since its inception. The Institute of Food and Radiation Biology (IFRB) of the Commission has been using since 1979 a 50,000 curie Cobalt-60 gamma source (Gamma beam-650) for R and D and pilot-scale studies on food irradiation. The present status of food irradiation and its prospects of commercial introduction in Bangladesh are described
Status of food irradiation in Pakistan

International Nuclear Information System (INIS)

Wahid, M.; Sattar, A.; Khan, I.

1985-01-01

Radiation preservation of various foods was studied. Optimum radiation-doses were established for controlling insect infestation, reducing microbial spoilage, extending storage life, delaying ripening of fresh fruits or vegetables and increasing nutritional value through sprouting of seeds. Influence of radiation physico-chemical properties and nutrients as well as antinutrients of foods was studied. Technical feasibility of radiation preservation of several food materials was established. Commercial trials on radiation preservation of potatoes were completed and cost economics calculated. The results of these findings have briefly been described. (authors)
Food irradiation: an alternative technology

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P

1986-12-31

History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN
Food irradiation: an alternative technology

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN
Evaluation of presenting conserved foods

Directory of Open Access Journals (Sweden)

Asl Soleimani H

1998-08-01

Full Text Available Food, it's production and preserving has been one of the most important problems in human life. Limitation of production due to climatic, geographic and papulational situations and conservation due to providance and prosecting for solution of one of the most fundamental human needs, has been discussed much. Difference between the lands, temperature, humidity and rainfall on one hand and texture and accumulation of papulation on the other hand, not only has limited the amount and kind of food production but also has improved the preserving methods as much as possible. Extra production in fertile lands and confirmed need for receiving food in deserts and dry areas, makes the need of exchanging and transfer of food inevitable because of economic and ethical matters and sanitation of food. Avoidance of being contaminated and resistance against decay seems very important and vital. So process of preserving and conserving of eaw or cooked food became a fundamental problem. In previous 200 years, many advanced methods have been designed for preserving food in which the role of conserving and packing in vital often. Because of industrial production, conserved food have a great influence on sanitation of people nutrition, and herefor the rate of diseases from consumption of contaminated food has been reduced in industrial countries and the tensancy of people to use conventional food has been decreased gradually. Because of high cost of industrial conserved food production some people produce conserved foods in the way which is not hygienic. That may have a high risk when ingested. In this article we discuss about unwarranted conserved foods productions.
Effect of tartarate and citrate based food additives on the micellar properties of sodium dodecylsulfate for prospective use as food emulsifier.

Science.gov (United States)

Banipal, Tarlok S; Kaur, Harjinder; Kaur, Amanpreet; Banipal, Parampaul K

2016-01-01

Citrate and tartarate based food preservatives can be used to enhance the emulsifying properties of sodium dodecylsulfate (SDS) based micellar system and thus making it appropriate for food applications. Exploration of interactions between the two species is the key constraint for execution of such ideas. In this work various micellar and thermodynamic parameters of SDS like critical micellar concentration (CMC), standard Gibbs free energy of micellization (ΔG(0)mic.) etc. have been calculated in different concentrations of disodium tartarate (DST) and trisodium citrate (TSC) in the temperature range (288.15-318.15)K from the conductivity and surface tension measurements. The parameters obtained from these studies reveal the competitive nature of both the additives with SDS for available positions at the air/water interface. TSC is found to be more effective additive in order to make SDS micellar system better for its potential applications as food emulsifier. Copyright © 2015 Elsevier Ltd. All rights reserved.
21 CFR 1305.27 - Preservation of electronic orders.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Preservation of electronic orders. 1305.27 Section... II CONTROLLED SUBSTANCES Electronic Orders § 1305.27 Preservation of electronic orders. (a) A... two years. (c) If electronic order records are maintained on a central server, the records must be...
In vitro synergistic antibacterial activity of Melissa officinalis L. and some preservatives

Energy Technology Data Exchange (ETDEWEB)

Stanojeic, D.; Comic, L.; Stefanovic, O.; Solujic Sukdolak, S.

2010-07-01

The aim of this study was to investigate the antibacterial activity of aqueous, ethanol and ethyl acetate extracts of the species Melissa officinalis L. and their in vitro synergistic action with preservatives, namely: sodium nitrite, sodium benzoate and potassium sorbate against selected food spoiling bacteria, for a potential use in food industry. Synergistic action was noticed in almost every combination between plant extracts and preservatives. This work showed that the active compounds from ethanol, ethyl acetate and aqueous extracts of Melissa officinalis L. significantly enhanced the effectiveness of tested preservatives. Synergism was established at plant extract and preservative concentrations corresponding to 1/4 and 1/8 minimal inhibitory concentration values, which indicated the possibility of avoiding the use of higher concentrations of tested preservatives. (Author) 25 refs.
Food Irradiation. Proceedings of the International Symposium on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1966-11-15

For some years research has been done in several countries, with the object of contributing to the world's food supplies, on the application of nuclear methods to food preservation and processing. The importance of food preservation is of particular relevance in certain regions of the world where up to thirty per cent of harvested foodstuffs are being lost because of damage by animal pests and microorganisms. A series of international meetings have been held on this subject; the first, held in 1958 at Harwell, was followed by further meetings in 1960 in Paris and in 1961 in Brussels. The International Symposium on Food Irradiation organized by the International Atomic Energy Agency and the Food and Agriculture Organization of the United Nations through their Joint Division of Atomic Energy in Agriculture, and held at the Karlsruhe Nuclear Research Centre, Karlsruhe, from 6 to 10 June 1966, at the generous invitation of the Government of the Federal Republic of Germany, is the most recent of this series of meetings. It was held for the purpose of exchanging the most up-to-date results of research, of contributing towards co-operative efforts between Member States, and of stimulating trade in the international exchange of irradiated products between nations. Papers describing research over the past fourteen years were given by outstanding authorities; the results point to a breakthrough having been achieved in the use of ionizing radiation in food preservation, notwithstanding some problems still to be solved, such as overcoming changes in colour, flavour, odour or texture. The Symposium was attended by over 200 scientists from 25 countries and four international organizations. Sixty-nine papers were presented. It was shown that a wide variety of foodstuffs exist for which radiation could be used for three different purposes: to produce indefinitely stable products, to rid food of organisms that constitute health hazards, and to extend the normal shelf or market life
Food Irradiation. Proceedings of the International Symposium on Food Irradiation

International Nuclear Information System (INIS)

1966-01-01

For some years research has been done in several countries, with the object of contributing to the world's food supplies, on the application of nuclear methods to food preservation and processing. The importance of food preservation is of particular relevance in certain regions of the world where up to thirty per cent of harvested foodstuffs are being lost because of damage by animal pests and microorganisms. A series of international meetings have been held on this subject; the first, held in 1958 at Harwell, was followed by further meetings in 1960 in Paris and in 1961 in Brussels. The International Symposium on Food Irradiation organized by the International Atomic Energy Agency and the Food and Agriculture Organization of the United Nations through their Joint Division of Atomic Energy in Agriculture, and held at the Karlsruhe Nuclear Research Centre, Karlsruhe, from 6 to 10 June 1966, at the generous invitation of the Government of the Federal Republic of Germany, is the most recent of this series of meetings. It was held for the purpose of exchanging the most up-to-date results of research, of contributing towards co-operative efforts between Member States, and of stimulating trade in the international exchange of irradiated products between nations. Papers describing research over the past fourteen years were given by outstanding authorities; the results point to a breakthrough having been achieved in the use of ionizing radiation in food preservation, notwithstanding some problems still to be solved, such as overcoming changes in colour, flavour, odour or texture. The Symposium was attended by over 200 scientists from 25 countries and four international organizations. Sixty-nine papers were presented. It was shown that a wide variety of foodstuffs exist for which radiation could be used for three different purposes: to produce indefinitely stable products, to rid food of organisms that constitute health hazards, and to extend the normal shelf or market life
Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops

International Nuclear Information System (INIS)

Thomas, P.

1984-01-01

In Part 1 of a planned series of articles on preservation of foods of plant origin by gamma irradiation, the current state of research on the technological, nutritional, and biochemical aspects of sprout inhibition of potatoes and other tuber crops are reviewed. These include varietal responses, dose effects, time of irradiation, pre- and postirradiation storage, and handling requirements; postirradiation changes in carbohydrates, ascorbic acid, amino acids, and other nutrients; respiration; biochemical mechanisms involved in sprout inhibition; wound healing and microbial infection during storage; formation of wound and light-induced glycoalkaloids and identification of irradiated potatoes. The culinary and processing qualities with particular reference to darkening of boiled and processed potatoes are discussed. The prospects of irradiation on an industrial scale as an alternative to chemical sprout inhibitors or mechanical refrigeration are considered

Methods to preserve potentially toxigenic fungi

Directory of Open Access Journals (Sweden)

Lucas Costa Guimarães

2014-01-01

Full Text Available Microorganisms are a source of many high-value compounds which are useful to every living being, such as humans, plants and animals. Since the process of isolating and improving a microorganism can be lengthy and expensive, preserving the obtained characteristic is of paramount importance, so the process does not need to be repeated. Fungi are eukaryotic, achlorophyllous, heterotrophic organisms, usually filamentous, absorb their food, can be either macro or microscopic, propagate themselves by means of spores and store glycogen as a source of storage. Fungi, while infesting food, may produce toxic substances such as mycotoxins. The great genetic diversity of the Kingdom Fungi renders the preservation of fungal cultures for many years relevant. Several international reference mycological culture collections are maintained in many countries. The methodologies that are most fit for preserving microorganisms for extended periods are based on lowering the metabolism until it reaches a stage of artificial dormancy . The goal of this study was to analyze three methods for potentially toxigenic fungal conservation (Castellani's, continuous subculture and lyophilization and to identify the best among them.
Extensive cardinal parameter model to predict growth of pseudomonads in salt-reduced lightly preserved seafood

DEFF Research Database (Denmark)

Martinez Rios, Veronica; Dalgaard, Paw

Interest in and demand for preserved seafood with reduced salt/sodium content is increasing. As a consequence of the reduced salt content potential growth of psychrotolerant pseudomonads to unacceptable high concentration where they cause product spoilage is an increasing challenge. Innovation...... include the effect of temperatures and salt. However, these simple secondary models do not include the effect of a broader range of product characteristics and therefore they cannot be used to predict how the inhibiting effect of salt can be replaced by changes in other environmental factors The objective...... and including terms for temperature, pH, aw/NaCl, lactic- and sorbic acids (Martinez-Rios et al., Int. J. Food Microbiol. 216. 110-120, 2016). MIC-values for acetic-, benzoic- and citric acids were determined in broth and terms modelling their antimicrobial effect were added to the model. The new and expanded...
Nuclear technology applied to food preservation and sterilization

International Nuclear Information System (INIS)

Galvez, M.

2011-01-01

The use of ionizing radiation to conserve and sterilize food dates back to 1995, when the first tests were performed in USA as part of the Atoms for peace program. After much controversy, the most prestigious international organizations- OECD, code Alimentarius, FDA and EC have not only authorized but also recommended its use. It is a proven fact that food irradiation provides optimum results for inhibition treatment of tuber shoots, elimination of insects from fruits and seeds, delaying the maturing processes of fruit and elimination of alternative microorganisms and pathogens in any type of food. Food is treated in two types of plants: 1.- Radioactive isotope plants or gamma radiation plants 2.- electron accelerator plants (beta radiation plants). These two types of plants are thoroughly legislated, as are the form and doses of the treatments. Commercial food irradiation is done in 32 countries in the world but is authorized in more than 40, and the WHO recommends that the method be used on a widespread basis, as it believes that it can help to improve food-related health worldwide. (Author) 5 refs.
Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households.

Science.gov (United States)

Janssen, Anke M; Nijenhuis-de Vries, Mariska A; Boer, Eric P J; Kremer, Stefanie

2017-09-01

In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required. Copyright © 2017. Published by Elsevier Ltd.
ANALYSIS OF PERFORMANCE FROM PROCESSING AND PRESERVING OF FRUIT AND VEGETABLES

OpenAIRE

APOSTOL CIPRIAN

2017-01-01

Given that the world population is increasing continuously in recent years, and natural resources are becoming increasingly scarce, ensuring healthy food problem is a global challenge. Nutritional value, palatability, and high degree of assimilation by the body makes fruits and vegetables are recommended and widely used in food, both fresh and preserved. The study aims at comparing the activity of manufacturing fruit and vegetable juices with the processing and preservation of ...
21 CFR 150.161 - Artificially sweetened fruit preserves and jams.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened fruit preserves and jams. 150.161 Section 150.161 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... karaya, gum tragacanth, algin (sodium alginate), sodium carboxymethylcellulose (cellulose gum...
Cariogenic potential of foods. II. Relationship of food composition, plaque microbial counts, and salivary parameters to caries in the rat model.

Science.gov (United States)

Mundorff-Shrestha, S A; Featherstone, J D; Eisenberg, A D; Cowles, E; Curzon, M E; Espeland, M A; Shields, C P

1994-01-01

A series of rat caries experiments was carried out to test the relative cariogenic potential and to identify the major carcinogenic elements of 22 popular snack foods. Parameters that were measured included rat caries, number of cariogenic bacteria in plaque, salivary parameters including flow rate, buffering capacity, total protein, lysozyme and amylase content, and composition of test foods including protein, fat, phosphorus, calcium, fluoride, galactose, glucose, total reducing sugar, sucrose, and starch. Many interesting relationships were observed between food components, numbers of plaque bacteria, salivary components, and specific types of carious lesions. Protein, fat, and phosphorus in foods were all associated with inhibition of both sulcal and buccolingual (smooth-surface) caries. Food fluoride was associated with inhibition of buccolingual caries, whereas calcium was related to inhibition of sulcal caries. Glucose, reducing sugar, and sucrose in foods were all related to promotion of both sulcal and smooth-surface caries. The numbers of Streptococcus sobrinus in plaque were associated with promotion of smooth-surface caries only, whereas lactobacilli, non-mutans bacteria, and total viable flora were related to promotion of both smooth-surface and sulcal caries. The salivary flow rate was associated with inhibition of both buccolingual and sulcal caries. Salivary buffering capacity (at pH 7) and salivary lysozyme delivery were associated with inhibition of number and severity of sulcal caries, while the salivary amylase content was related to the promotion of the number of sulcal lesions.
Preservation of food by ionizing radiation

International Nuclear Information System (INIS)

Josephson, E.S.; Peterson, M.S.

1983-01-01

This study is presented in three volumes. Vol. I: Presents a concise description of the philosophy of radiation, protection for people working with irradiation processes, including problems associated with the design and operation of a large facility and solutions to problems encountered. Radiation dosimetry and radiolytic effects in foods are also presented. Vol. II: Effects of radiation on bacteria and viruses are discussed as well as the lethal effect on microorganisms and insects. Also presented are the effects of irradiated food on packaging materials. Vol. III: The effects of radurization on meats, poultry, fish, shellfish, fruits, vegetables, and spices. Also included are the effects of irradiation for the use of shelf-life extension
Shelf-Stable Food Safety

Science.gov (United States)

... bulk quantities and are used by food manufacturers (noodle makers, bakers, etc.) or by institutional food service ( ... to preserve such food as dried soup mixes, instant coffee, fruits, and vegetables. To freeze dry, frozen ...
Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners.

Science.gov (United States)

Bemrah, Nawel; Leblanc, Jean-Charles; Volatier, Jean-Luc

2008-01-01

The results of French intake estimates for 13 food additives prioritized by the methods proposed in the 2001 Report from the European Commission on Dietary Food Additive Intake in the European Union are reported. These 13 additives were selected using the first and second tiers of the three-tier approach. The first tier was based on theoretical food consumption data and the maximum permitted level of additives. The second tier used real individual food consumption data and the maximum permitted level of additives for the substances which exceeded the acceptable daily intakes (ADI) in the first tier. In the third tier reported in this study, intake estimates were calculated for the 13 additives (colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners) according to two modelling assumptions corresponding to two different food habit scenarios (assumption 1: consumers consume foods that may or may not contain food additives, and assumption 2: consumers always consume foods that contain additives) when possible. In this approach, real individual food consumption data and the occurrence/use-level of food additives reported by the food industry were used. Overall, the results of the intake estimates are reassuring for the majority of additives studied since the risk of exceeding the ADI was low, except for nitrites, sulfites and annatto, whose ADIs were exceeded by either children or adult consumers or by both populations under one and/or two modelling assumptions. Under the first assumption, the ADI is exceeded for high consumers among adults for nitrites and sulfites (155 and 118.4%, respectively) and among children for nitrites (275%). Under the second assumption, the average nitrites dietary exposure in children exceeds the ADI (146.7%). For high consumers, adults exceed the nitrite and sulfite ADIs (223 and 156.4%, respectively) and children exceed the nitrite, annatto and sulfite ADIs (416.7, 124.6 and 130.6%, respectively).
The contribution of food irradiation to food safety and food security

International Nuclear Information System (INIS)

Kaeferstein, F.K.

1992-01-01

One of the objectives of the World Health Organization (WHO) is to assist efforts throughout the world to provide safe and nutritious food supplies. However, the safety and nutritional quality, as well as the mere availability of our food, is constantly threatened by contamination, infestation and deterioration. The most recent addition to the list of food preserving methods is irradiation, i.e., processing of food to carefully measured amounts of ionizing radiation. The paper will highlight the contribution this technology is expected to make with regard to the prevention of foodborne diseases and food losses. (orig.) [de
Recent approaches in food bio-preservation - a review

African Journals Online (AJOL)

Ibrahim Eldaghayes

2018-03-19

Mar 19, 2018 ... Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, U.P. Pt. Deen ... bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection ... Fermentation process produces numbers of beneficial ...
Radiation processing of food - safety and quality

International Nuclear Information System (INIS)

Chakraborty, Pratap

2007-01-01

Food is vital for human existence. Conservation and preservation of food is a prerequisite for food security and it provides economic stability and self-reliance to a nation. The need to preserve food has been felt by mankind since time immemorial. The seasonal nature of production, long distances between production and consumption centres and rising gap between demand and supply have made this need even more relevant today
Prevention of ischemia-reperfusion lung injury during static cold preservation by supplementation of standard preservation solution with HEMO2life® in pig lung transplantation model.

Science.gov (United States)

Glorion, M; Polard, V; Favereau, F; Hauet, T; Zal, F; Fadel, E; Sage, E

2017-10-25

We describe the results of adding a new biological agent HEMO 2 life ® to a standard preservation solution for hypothermic static lung preservation aiming to improve early functional parameters after lung transplantation. HEMO 2 life ® is a natural oxygen carrier extracted from Arenicola marina with high oxygen affinity developed as an additive to standard organ preservation solutions. Standard preservation solution (Perfadex ® ) was compared with Perfadex ® associated with HEMO 2 life ® and with sham animals after 24 h of hypothermic preservation followed by lung transplantation. During five hours of lung reperfusion, functional parameters and biomarkers expression in serum and in bronchoalveolar lavage fluid (BALF) were measured. After five hours of reperfusion, HEMO 2 life ® group led to significant improvement in functional parameters: reduction of graft vascular resistance (p preservation improves early graft function after prolonged cold ischemia in lung transplantation.
Food irradiation

International Nuclear Information System (INIS)

Anon.

1985-01-01

The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed
Is food irradiation an alternative to chemical preservation?

International Nuclear Information System (INIS)

Horacek, P.

1987-01-01

The history is presented of food irradiation. The foods irradiated and the doses used are reported. The industrial use of food irradiation is restricted to a single industrial irradiation plant in Japan and several small facilities for irradiating herbs and feeds for special laboratory animal breeds. The limited application of the method is caused by high prices of radiation sources and adverse side effects (potato rotting, bad smell of meat, etc.). (M.D.). 1 fig., 1 tab
Food irradiation - now

International Nuclear Information System (INIS)

Basson, R.A.

1989-01-01

Food irradiation technology in South Africa is about to take its rightful place next to existing food preservation methods in protecting food supplies. This is as a result of several factors, the most important of which is the decision by the Department of Health and Population Development to introduce compulsory labelling of food irradiation. The factors influencing food irradiation technology in South Africa are discussed
The Role of Food Additives and Natural Foods Containing Vasoactive Amines in Chronic Idiopathic Urticaria

Directory of Open Access Journals (Sweden)

Fuat Erel

2007-10-01

Full Text Available Most patients with chronic idiopathic urticaria (CIU need long-term treatment but there is little known about the prognosis of CIU. The aim of this study was to evaluate the natural course of CIU and to find out if there are risk factors that predict the prognosis. In this prospective study, we obtained data from patients first diagnosed and treated for CIU between September 2003 and September 2005. This study was included 157 patients with CIU. We observed duration of the disease, effects of food additives and preservatives in CIU. As possible prognostic factors we observed sex, age, atopy, intolerance to food additives and preservatives. Allergic reactions were seen to appear in 37% (n=50 cases due to natural foods, in 36% (n=49 cases due to foods containing additives, and in 27% (n=37 cases due to both natural foods and foods containing additives. For patients with CIU, food colors, sweeteners and preservatives that are added into foods are an important etiological factor. Moreover, histamine and histamine-like endogen pharmacological agents can cause allergic reactions. Hence, these foods should be taken into consideration in etiology especially in patients with CIU, and due to potential etiology, elimination of patients from these foods for a while is a significant step in treatment. [TAF Prev Med Bull. 2007; 6(5: 351-356
Food irradiation in South Africa

International Nuclear Information System (INIS)

De Wet, W.J.

1982-01-01

The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mango's, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices
Food irradiation in South Africa

Energy Technology Data Exchange (ETDEWEB)

De Wet, W J

1982-01-01

The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mangos, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices.

Smart storage technologies applied to fresh foods: A review.

Science.gov (United States)

Wang, Jingyu; Zhang, Min; Gao, Zhongxue; Adhikari, Benu

2017-06-30

Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.
Chilled storage of foods - principles

Science.gov (United States)

Chilled storage is the most common method for preserving perishable foods. The consumers’ increasing demand for convenient, minimally processed foods has caused food manufacturers to increase production of refrigerated foods worldwide. This book chapter reviews the development of using low tempera...
Supplement: Why Colour Foods? Colouring Food Products with ...

African Journals Online (AJOL)

Today, the food industry is the kitchen of the world. It has revolutionised nutrition. Never before have standards of purity, stability, and physiological harmlessness been as high as they are today. New raw materials and new methods of refining and preserving, however, often alter the natural appearance of fresh foods.
Bacteriocin-based strategies for food biopreservation.

Science.gov (United States)

Gálvez, Antonio; Abriouel, Hikmate; López, Rosario Lucas; Ben Omar, Nabil

2007-11-30

Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to
Joint location, inventory, and preservation decisions for non-instantaneous deterioration items under delay in payments

Science.gov (United States)

Tsao, Yu-Chung

2016-02-01

This study models a joint location, inventory and preservation decision-making problem for non-instantaneous deteriorating items under delay in payments. An outside supplier provides a credit period to the wholesaler which has a distribution system with distribution centres (DCs). The non-instantaneous deteriorating means no deterioration occurs in the earlier stage, which is very useful for items such as fresh food and fruits. This paper also considers that the deteriorating rate will decrease and the reservation cost will increase as the preservation effort increases. Therefore, how much preservation effort should be made is a crucial decision. The objective of this paper is to determine the optimal locations and number of DCs, the optimal replenishment cycle time at DCs, and the optimal preservation effort simultaneously such that the total network profit is maximised. The problem is formulated as piecewise nonlinear functions and has three different cases. Algorithms based on piecewise nonlinear optimisation are provided to solve the joint location and inventory problem for all cases. Computational analysis illustrates the solution procedures and the impacts of the related parameters on decisions and profits. The results of this study can serve as references for business managers or administrators.
Vibro-thermal disinfestor for preservation of food grains

International Nuclear Information System (INIS)

Chander, Ramesh; Dey, Chandan; Singh, Manjit

2009-01-01

Division of Remote Handling and Robotics (DRHR) along with Food Technology Division of Bhabha Atomic Research Centre has developed a simple vibro-thermal based system for disinfestations of food grains. This paper brings out the technical details of the system. (author)
Food irradiation

International Nuclear Information System (INIS)

Luecher, O.

1979-01-01

Limitations of existing preserving methods and possibilities of improved food preservation by application of nuclear energy are explained. The latest state-of-the-art in irradiation technology in individual countries is described and corresponding recommendations of FAO, WHO and IAEA specialists are presented. The Sulzer irradiation equipment for potato sprout blocking is described, the same equipment being suitable also for the treatment of onions, garlic, rice, maize and other cereals. Systems with a higher power degree are needed for fodder preserving irradiation. (author)
21 CFR 1305.17 - Preservation of DEA Forms 222.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Preservation of DEA Forms 222. 1305.17 Section... II CONTROLLED SUBSTANCES DEA Form 222 § 1305.17 Preservation of DEA Forms 222. (a) The purchaser must retain Copy 3 of each executed DEA Form 222 and all copies of unaccepted or defective forms with each...
Development of food preservation and processing techniques by radiation

International Nuclear Information System (INIS)

Byun, Myung Woo; Yook, Hong Sun; Lee, Ju Woon and others

1999-03-01

Development of food preservation and processing techniques by radiation was performed. Gamma irradiation at 2-10 kGy is considered to be an effective method to control pathogenic bacteria in species including Escherichia coli O157:H7. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such doses and subsequent storage at less than 4 deg C could ensure hygienic quality and prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. Gamma irradiation on pre-rigor beef shortens the aging-period, improves tenderness and enhances the beef quality. And, a new beef processing method using gamma irradiation, such as in the low salt sausage and hygienic beef patty was developed. Safety tests of gamma-irradiated meats(beefs: 0-5 kGy; porks: 0-30 kGy) in areas such as genotoxicity, acute toxicity, four-week oral toxicity, rat hepato carcinogenesis and the anti oxidative defense system, were not affected by gamma irradiation. To pre-establish an alternative technique to the toxic fumigant, methyl bromide, which is the current quarantine measure of agricultural products for export and import, some selected agricultural products, such as chestnuts, acorns, red beans and mung beans, were subjected to a preliminary study to confirm the comparative effects of gamma irradiation and MBr fumigant on their disinfestation and quality, thereby preparing the basic data for the practical approach.Current fumigation(MBr) was perfect in its disinfecting capability, but it caused detrimental effects on the physical quality of agricultural produce. However, irradiation doses suitable for controlling pests did not induce any significant changes in the quality of the products. (author)
Food-processing, packaging and irradiation/preservation

International Nuclear Information System (INIS)

Tripathi, Jyothi

2017-01-01

The present talk describes the major projects being carried out in FFACS during last few years. One of the major aims of the section is development of ready-to-cook (RTC) vegetables and ready-to-eat (RTE) fruits with improved shelf life using radiation processing. RTC vegetables and fruits (French beans, ash gourd, drumstick, pumpkin, cabbage, cauliflower and pomegranate having shelf life of 2-3 days at 10 °C) with enhanced shelf life (up to 21 days at 10°C) were developed using radiation treatment. The developed products were far superior as compared to the corresponding control samples with respect to sensory and microbial quality during the intended storage period. The findings have helped the food industry in adoption of food irradiation technology. The products developed are now being taken up by HyperCITY Retail (India) Ltd. for sale on their shelves
Essential oils as food eco-preservatives: Model system studies on the effect of temperature on limonene antibacterial activity.

Science.gov (United States)

Hąc-Wydro, Katarzyna; Flasiński, Michał; Romańczuk, Karolina

2017-11-15

Antimicrobial properties of essential oils predestine these substances to be used as ecological food preservatives. However, their activity is determined by variety of factors among which external conditions and food properties are highly important. Herein the influence of limonene on artificial membranes was studied to verify the effect of temperature on the incorporation of this compound into model bacterial membrane. The investigations were done on lipid monolayers and the experiments involved the surface pressure-area measurements, penetration studies and Brewster Angle Microscopy analysis. It was found that limonene incorporates into lipid monolayers causing their fluidization. However, the magnitude of alterations depends on limonene concentration, model membrane composition and, for a given composition, on system condensation. Moreover, the influence of limonene is stronger at lower temperatures and, in the light of collected data, this may be a consequence of strong volatility and evaporation of limonene increasing with temperature. Copyright © 2017 Elsevier Ltd. All rights reserved.
Pricing policy for declining demand using item preservation technology.

Science.gov (United States)

Khedlekar, Uttam Kumar; Shukla, Diwakar; Namdeo, Anubhav

2016-01-01

We have designed an inventory model for seasonal products in which deterioration can be controlled by item preservation technology investment. Demand for the product is considered price sensitive and decreases linearly. This study has shown that the profit is a concave function of optimal selling price, replenishment time and preservation cost parameter. We simultaneously determined the optimal selling price of the product, the replenishment cycle and the cost of item preservation technology. Additionally, this study has shown that there exists an optimal selling price and optimal preservation investment to maximize the profit for every business set-up. Finally, the model is illustrated by numerical examples and sensitive analysis of the optimal solution with respect to major parameters.
Application of food irradiation in developing countries

International Nuclear Information System (INIS)

1966-01-01

The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs
Application of food irradiation in developing countries

Energy Technology Data Exchange (ETDEWEB)

1966-05-01

The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs.
Food irradiation: Activities and potentialities

Science.gov (United States)

Doellstaedt, R.; Huebner, G.

After the acceptance of food irradiation up to an overall average dose of 10 kGy recommended by the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food in October 1980, the G.D.R. started a programme for the development of techniques for food irradiation. A special onion irradiator was designed and built as a pilot plant for studying technological and economic parameters of the irradiation of onions. The new principle of bulk-cargo irradiation allows the integration of this technology into the usual harvest technology for onions on the way from field to storage. Scientific and applied research work has been carried out in the past 3 yr on the irradiation of spices, potatoes, eviscerated chicken, animal feeds, fodder yeast, drugs and vaccines. In connection with the irradiation of eviscerated chicken, fodder yeast and animal feeds the basis of an antisalmonella programme has been discussed. Germ-count-reduced spices were employed for the production of test charges of preserves and tinned products. The results have led to the decision to design and build a new multipurpose irradiator for food irradiation. In order to cover the legal aspects of food irradiation the Ministry of Health issued regulations concerning the recommendation of irradiated food in the G.D.R.
Food glowing with freshness

International Nuclear Information System (INIS)

Desautels, L.

1984-01-01

Irradiation is gaining ground as a food preservation technique in Canada. Some fears remain among members of the public about the safety of irradiated foods, but government standards are being met. Two radiation sources can be used in food irradiation: gamma radiation from a cobalt 60 source, or electrons from an accelerator. The radiation affects the DNA of cells within food such as potatoes, preventing sprouting. It also causes changes within lipids, producing an undesirable rancid flavour. As a result, radiation processing is used primarily on fruits, vegetables, cereals and lean meats. The dose required for preservation is around 0.3 kGy, but higher doses are required for sterilization: 1 to 10 kGy, or even as high as 50 kGy for complete sterilization
Occurrence of Antibiotic resistance in some bacterial strains due to gamma radiation, heavy metals or food preservatives

International Nuclear Information System (INIS)

Mattar, Z.A.; Bashandy, A.S.

2006-01-01

The susceptibility of bacterial strains (B. cereus, Staph. aureus, Escherichia coli and Salmonella) against 10 different antibiotics that are commonly used against food borne pathogens was studied. All the tested strains were observed to tolerate up to 100 mg/l copper sulphate or lead acetate, and there was a positive correlations between the tolerance to high levels of Cu or Pb and multiple antibiotic resistance was investigated. When the food preservatives (potassium sorbate or sodium benzoate) were added to the growth medium at different concentrations, the bacterial strains were able to tolerate up to 1000 ppm potassium sorbate or sodium benzoate (MIC). The antibiotic resistance of these strains was increased when grown on media supplemented with the MIC of sodium sorbate or potassium benzoate. When these bacterial strains were irradiated at dose levels of 1 or 3 or 5 KGy and examined for antibiotic sensitivity, a correlation was observed between the increases of radiation dose up to 5 KGy and the antibiotic resistance in all the studied strains
Prospect of nuclear application in food technology

Energy Technology Data Exchange (ETDEWEB)

Maha, M [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-04-01

Irradiation changes the normal living process of cells and the structure of molecules. It is good for food preservation because it kills off many of the microorganisms in the product and makes the remainder more sensitive to antimicrobial factors prevailing after the radiation treatment. It offers more benefits than conventional preservation in that it increases storage stability and quality of foodstuffs with the minimum use of energy. Good storage quality gives way to wider distribution of food, alleviates the world's food shortage, and improves food supplies. Research proved that irradiation increased the quality of subtropical fruits, spices, fish, and meat. No refrigeration is needed to store meat, poultry and fish preserved by the combination of irradiation and mild heat treatment. Nuclear technology can also be applied to destroy harmful insects, to sterilize food, to inhibit the sprouting of root crops, and to control ripening in stored fruits and vegetables. Based on the above potentials of irradiation, the prospect of nuclear application in food technology is promising.
Nanotechnology: An Untapped Resource for Food Packaging.

Science.gov (United States)

Sharma, Chetan; Dhiman, Romika; Rokana, Namita; Panwar, Harsh

2017-01-01

Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural quality, assured safety, minimal processing, extended shelf-life and ready-to-eat concept. Innovative packaging systems, not only ascertains transit preservation and effective distribution, but also facilitates communication at the consumer levels. The technological advances in the domain of food packaging in twenty-first century are mainly chaired by nanotechnology, the science of nano-materials. Nanotechnology manipulates and creates nanometer scale materials, of commercial and scientific relevance. Introduction of nanotechnology in food packaging sector has significantly addressed the food quality, safety and stability concerns. Besides, nanotechnology based packaging intimate's consumers about the real time quality of food product. Additionally, nanotechnology has been explored for controlled release of preservatives/antimicrobials, extending the product shelf life within the package. The promising reports for nanotechnology interventions in food packaging have established this as an independent priority research area. Nanoparticles based food packages offer improved barrier and mechanical properties, along with food preservation and have gained welcoming response from market and end users. In contrary, recent advances and up-liftment in this area have raised various ethical, environmental and safety concerns. Policies and regulation regarding nanoparticles incorporation in food packaging are being reviewed. This review presents the existing knowledge, recent advances, concerns and future applications of nanotechnology in food packaging sector.
Gamma irradiation as a means of food preservation in Canada

International Nuclear Information System (INIS)

Pim, L.R.

1983-11-01

The status of food irradiation has changed significantly in the past three years with the establishment of inter-national standards by the Codex Alimentarious Commission of the United Nations and the setting of wholesomeness guidelines for a wide variety of foods by the Joint FAO/IAEA/WHO Expert Committee on Food Irradiation. This report examines: the technology of food irradiation; the biochemical, nutritional and microbiological effects on food, with special attention paid to radiolytic products and their possible toxicity; the economic feasibility of a food irradiation industry; food irradiation in Canada -experience, outlook and regulatory proposals, and consumer reaction to irradiated foods; and presents conclusions and recommendations to Health and Welfare Canada and to Consumer and Corporate Affairs Canada

Summary of the preservation techniques and the evolution of the anammox bacteria characteristics during preservation.

Science.gov (United States)

Chen, Hui; Jin, Ren-Cun

2017-06-01

The anaerobic ammonium oxidation (anammox) process is a promising wastewater treatment method for biological nitrogen removal. A sufficient amount of active anammox sludge as a seed is crucial to the fast establishment and stability of the anammox process. Anammox bacteria is a kind of microorganism which is sensitive to the environmental conditions, e.g., oxygen, temperature. The optimum temperature and pH for the growth of the anammox bacteria are 30-40 °C and 6.7-8.3. A proper preservation technique allows fast start-up of the anammox process, overcoming the long doubling time of anammox biomass. The preservation of the anammox sludge is influenced by various factors, e.g., preservation techniques, duration, temperature, substrates, and protective agents. During preservation, the characteristics of the anammox biomass, including the bioactivity, heme c content, extracellular polymeric substances (EPS), and sludge morphology, change with time. The optimum preservation technique is not invariable and it depends on the purpose of preservation (precedence of bioactivity or quantity), the bacterial community, and other parameters. It is important for the preserved anammox biomass to achieve reactivation so that stable anammox reactors can be established as soon as possible. However, because the preservation process is complicated, the knowledge regarding preservation is far from complete, and much future work will be required to increase the understanding of preservation.
FREEZING AND THAWING TIME PREDICTION METHODS OF FOODS II: NUMARICAL METHODS

Directory of Open Access Journals (Sweden)

Yahya TÜLEK

1999-03-01

Full Text Available Freezing is one of the excellent methods for the preservation of foods. If freezing and thawing processes and frozen storage method are carried out correctly, the original characteristics of the foods can remain almost unchanged over an extended periods of time. It is very important to determine the freezing and thawing time period of the foods, as they strongly influence the both quality of food material and process productivity and the economy. For developing a simple and effectively usable mathematical model, less amount of process parameters and physical properties should be enrolled in calculations. But it is a difficult to have all of these in one prediction method. For this reason, various freezing and thawing time prediction methods were proposed in literature and research studies have been going on.
The preservation of Listeria-critical foods by a combination of endolysin and high hydrostatic pressure.

Science.gov (United States)

Misiou, Ourania; van Nassau, Tomas J; Lenz, Christian A; Vogel, Rudi F

2018-02-02

The aim of this work was to examine the combination of endolysin PlyP825 and high hydrostatic pressure (HHP) processing against a cocktail of stationary phase Listeria monocytogenes cells in several Listeria-critical food products (i.e. milk, mozzarella and smoked salmon). In order to determine the efficacy of the combined application, both challenge-lethality tests and storage tests were performed. In milk and mozzarella, we could demonstrate that the application of PlyP825 prior to HHP processing allowed for a synergistic inactivation of cells, a reduction in the pressure level with equal antimicrobial efficacy and an enhanced eradication of L. monocytogenes during storage at abuse temperatures. For smoked salmon, no such effects were detected. Although the efficacy of the method was highly dependent on the food vehicle and parameters applied, we hereby demonstrated the potential of the combined endolysin-HHP application for complete eradication of L. monocytogenes from foods at milder processing conditions. Copyright © 2017 Elsevier B.V. All rights reserved.
Food irradiation - pros and cons

International Nuclear Information System (INIS)

1983-01-01

The use of ionising radiation for food preservation is a much-disputed topic, both among experts and among consumers. Pros and cons of this issue were discussed in detail at the consumers' forum. Professor Dr. Johannes Friedrich Diehl, Director of the Institute for Biochemistry of the Food Research Centre, Karlsruhe, is a well-known supporter of the new method of food preservation; he sees advantages in the radiopreservation of food because, for example, losses due to inedibility are reduced, the danger of salmonellosis is decreased, just as the use of chemicals. He thinks this method to be without danger to health, shown by many years of experience. Opponents to food irradiation like Prof. Dr. Konrad Pfeilsticker, Professor for food science and food chemistry at the Bonn University deem the method to be unnecessary and raise the problem of qualitative changes caused in the food. In the course of the discussions, the pros and cons seemed to balance each other out. (orig./AJ) [de
Relationship between Dietary Fat Intake, Its Major Food Sources and Assisted Reproduction Parameters.

Science.gov (United States)

Kazemi, Ashraf; Ramezanzadeh, Fatemeh; Nasr-Esfahani, Mohammad Hosein

2014-10-01

High dietary fat consumption may alter oocyte development and embryonic development. This prospective study was conducted to determine the relation between dietary fat consumption level, its food sources and the assisted reproduction parameters. A prospective study was conducted on 240 infertile women. In assisted reproduction treatment cycle, fat consumption and major food sources over the previous three months were identified. The number of retrieved oocytes, metaphase ΙΙ stage oocytes numbers, fertilization rate, embryo quality and clinical pregnancy rate were also determined. The data were analyzed using multiple regression, binary logistic regression, chi-square and t-test. The p-value of less than 0.05 was considered significant. Total fat intake adjusted for age, body mass index, physical activity and etiology of infertility was positively associated with the number of retrieved oocytes and inversely associated with the high embryo quality rate. An inverse association was observed between sausage and turkey ham intake and the number of retrieved oocytes. Also, oil intake level had an inverse association with good cleavage rate. The results revealed that higher levels of fat consumption tend to increase the number of retrieved oocytes and were adversely related to embryonic development. Among food sources of fat, vegetable oil, sausage and turkey ham intake may adversely affect assisted reproduction parameters.
Utilization of irradiation on food preservation

International Nuclear Information System (INIS)

Cho, H.O.; Kwon, J.H.; Byun, M.W.; Yang, H.S.

1983-01-01

The research programme in 1982 was conducted not only to develop the commercial storage method of sprouting foods by irradiation combined with natural low temperature and to sterilize the E.coli of ginseng and ginseng product but also to approach the development of the long term storage method of rice and barley. (Author)
Parameters on the radionuclide transfer in crop plants for Korean food chain dose assessment

International Nuclear Information System (INIS)

Choi, Yong Ho; Lim, K. M.; Cho, Y. H.

2001-12-01

For more realistic assessment of Korean food chain radiation doses due to the operation of nuclear facilities, it is required to use domestically produced data for radionuclide transfer parameters in crop plants. In this report, results of last about 15 years' studies on radionuclide transfer parameters in major crop plants by the Korea Atomic Energy Research Institute, were summarized and put together. Soil-to-plant transfer factors, parameters quantifying the root uptake of radionuclides, were measured through greenhouse experiments and field studies. In addition to traditional transfer factors, which are based on the activity in unit weight of soil, those based on the activity applied to unit area of soil surface were also investigated. Interception factors, translocation factors and weathering half lives, parameters in relation to direct plant contamination, were investigated through greenhouse experiments. The levels of initial plant contamination with HTO and I2 vapor were described with absorption factors. Especially for HTO vapor, 3H levels in crop plants at harvest were expressed with TFWT (tissue free water tritium) reduction factors and OBT (organically bound tritium) production factors. The above-mentioned parameters generally showed great variations with soils, crops and radionuclide species and application times. On the basis of summarized results, the points to be amended or improved in food chain dose assessment models were discussed both for normal operation and for accidental release
Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.

Science.gov (United States)

Ortega-Rivas, Enrique; Salmerón-Ochoa, Iván

2014-01-01

Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.
Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods

OpenAIRE

Insha Kousar Kalem; Z.F. Bhat; Sunil Kumar; Ajay Desai

2017-01-01

The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%) and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1 °C) conditions. T. arjuna showed a significant (p
Mechanistic and kinetic aspects of microbial inactivation in food irradiation processes

International Nuclear Information System (INIS)

Tukenmez, I.

2004-01-01

Full text: A proper reaction mechanism was searched by analyzing the inactivation processes of microorganisms during food irradiation by ionizing radiation. By employing transition-state theory, it was assumed that the overall inactivation process involves a reversible sub-lethal stress and repair reactions to form reversibly injured cell or sensitized cell, which then undergoes irreversible injury leading to dead cell. A shoulder in low dose range in survival kinetics was associated with the repair process. Depending on the postulated mechanism, kinetic model equations were derived. The kinetics of cell inactivation by irradiation was expressed as depending on irradiation dose. By using experimental data in the developed model the inactivation parameters including threshold dose, radiation yield, decimal reduction dose and minimum sterilization dose were evaluated and microbial inactivation by irradiation was simulated by using the numerical values of the parameters. Developed model and model parameters may be used for the process control and the assessment of product quality in radiation preservation of food
Radiation preservation and test marketing of fruits and vegetables

International Nuclear Information System (INIS)

Xu Zhicheng; Cai Dong; He Fuying; Zhao Deyao

1993-01-01

To develop the technology for radiation preservation of fruits and vegetables, many varieties of fruits and vegetables had been researched. Results showed that low dose irradiation is useful to preserve fruits and vegetables. On the basis of research, 1900 tons of garlic, 950 tons onion, 500 tons potatoes, 710 tons apples and 1000 kg litchi had been irradiated on a commercial scale. The quality control standards of irradiated garlic, onion and potato had been established and used for commercial scale irradiation. In order to collect consumers in-store response to irradiated foods, a special counter was set up for selling irradiated apples in Nan Jing Road (W), Shanghai. 634 sheets of consumer in-store response investigation forms have been returned and analysed. These results showed that when consumer understands the benefit of irradiation preservation such as higher quality, greater safety, longer shelf-life, wide product availability, or good prices for value, consumer would willingly buy irradiated food. (author)
Radiation preservation and test marketing of fruits and vegetables

Science.gov (United States)

Zhicheng, Xu; Dong, Cai; Fuying, He; Deyao, Zhao

1993-07-01

To develop the technology for radiation preservation of fruits and vegetables, many varieties of fruits and vegetables had been researched. Results showed that the low dose irradiation is useful to preservation of fruits and vegetables. On the besis of research, 1900 tons garlic, 950 tons onion, 500 tons potatoes, 710 tons apples and 1000 kg litchi had been irradiated in commercial scale. The quality control standards of irradiated garlic, onion and potato had been established and used for commercial scale irradiation. In order to collect consumers in store response to irradiated foods, a special counter was set up for selling irradiated apples in Nan Jing Road (W), Shanghai. 634 sheets of consumer in-store respense investigation forms have been returned and analysed. These results showed that when consumer understands the benefit of irradiation preservation such as higher quality, greater safety, longer shelf-live, wide product availability, or good prices for value, consumer would willingly buy irradiated food.
Utilization of Industrial Waste for the Production of Bio-Preservative from Bacillus licheniformis Me1 and Its Application in Milk and Milk-Based Food Products.

Science.gov (United States)

Nithya, Vadakedath; Prakash, Maya; Halami, Prakash M

2018-06-01

The bio-preservative efficacy of a partially purified antibacterial peptide (ppABP) produced by Bacillus licheniformis Me1 in an economical medium developed using agro-industry waste was evaluated by direct application in milk and milk-based food products. The addition of ppABP in milk samples stored at 4 ± 2 °C and 28 ± 2 °C resulted in the growth inhibition of pathogens Listeria monocytogenes Scott A, Micrococcus luteus ATCC 9341, and Staphylococcus aureus FRI 722. The shelf life of milk samples with added ppABP increased to 4 days at 28 ± 2 °C, whereas curdling and off-odor were noticed in samples without ppABP. Furthermore, the milk samples with ppABP were sensorily acceptable. Antilisterial effect was also observed in cheese and paneer samples treated with ppABP. These results clearly indicate that the ppABP of B. licheniformis Me1 can be utilized as a bio-preservative to control the growth of spoilage and pathogenic bacteria, thereby reducing the risk of food-borne diseases.
Purification and characterization of bacteriocin like substance produced from bacillus lentus with perspective of a new biopreservative for food preservation

International Nuclear Information System (INIS)

Sharma, N.; Gautam, N.

2009-01-01

Molecular weight of bacteriocin like substance (BLIS) of a new strain of Bacillus lentus 121 was found to be approximately 11 kDa. Purification of BLIS was attained by single step gel exclusion chromatography. BLIS was characterized by studying the inhibitory spectrum. It was active at broad pH range, high temperature and high NaCl concentration and showed sensitivity to proteolytic enzymes like trypsin, alpha-chymotrypsin and papain, the characters desirable for food preservation. BLIS extended the shelf stability of milk upto 21 days as a biopreservative. (author)
Parameter values for the estimation of radionuclide transfer to major food crops in Korea

International Nuclear Information System (INIS)

Choi, Yong-Ho; Lim, Kwang-Muk; Jun, In; Keum, Dong-Kwon; Lee, Chang-Woo

2008-01-01

This paper summarizes the results of the radiotracer experiments and field studies performed in Korea for the past 20 years to obtain parameter values for estimating the environmental transfer of radionuclides to food crops. With regards to direct plant contamination, the interception fractions, weathering half-lives and translocation factors of Cs, Sr, Mn, Co and Ru were measured for depositions at different growth stages of selected food crops. In order to investigate an indirect contamination pathway, the soil-to-plant transfer factors (TF m , dimensionless) of Cs, Sr, Mn, Co and/or Zn were measured for rice, Chinese cabbage, radish, soybean, barley, lettuce and so on in one or more soils. In addition, the transfer factors (TF a , m 2 kg -1 ) based on a deposition density were also measured following depositions at different times during the growth periods of several food crops. Particularly for rice and Chinese cabbage, tritium experiments were also carried out for the TF a . The obtained parameter values varied considerably with the soils, crops, radionuclides and deposition times. These data would be applicable to both normal and acute releases not only in Korea but also in many other countries. (author)
The prospect of nuclear application in food technology

International Nuclear Information System (INIS)

Maha, Munsiah

1982-01-01

Irradiation changes the normal living process of cells and the structure of molecules. It is good for food preservation because it kills off many of the microorganisms in the product and makes the remainder more sensitive to antimicrobial factors prevailing after the radiation treatment. It offers more benefits than conventional preservation in that it increases storage stability and quality of foodstuffs with the minimum use of energy. Good storage quality gives way to wider distribution of food, alleviates the world's food shortage, and improves food supplies. Research proved that irradiation increased the quality of subtropical fruits, spices, fish, and meat. No refrigeration is needed to store meat, poultry and fish preserved by the combination of irradiation and mild heat treatment. Nuclear technology can also be applied to destroy harmful insects, to sterilize food, to inhibit the sprouting of root crops, and to control ripening in stored fruits and vegetables. Based on the above potentials of irradiation, the prospect of nuclear application in food technology is promising. (RUW)
Wholesomeness data on irradiated food

International Nuclear Information System (INIS)

1973-01-01

There is no item of more primary importance to the welfare of the human race than food. It has long been realized that even small increases in the quality and/or quantity of food mean great benefits to people everywhere, particularly to those who are undernourished or on the threshold of starvation. Therefore, the application of food preservation technology to prevent food losses has become a major factor in solving the world's food problems. Some of the chemical additives used to preserve food have caused harmful effects on the well-being of the consumer, but the newly-developing commercial treatment of a number of food products with low doses of ionizing radiation has been shown to be technologically advantageous and economically viable.The Food Preservation Section of the Joint FA O/lAEA Division decided to set up a data system whereby wholesomeness information on irradiated food can be easily obtained and disseminated by means of publication. The data will be related to toxicological safety, nutritive value and microbial innocuity. To do this the Division has sent a questionnaire to institutes and scientists involved in programmes dealing with wholesomeness of irradiated food, requesting them to provide information on investigations already completed, on those which are currently in progress and on programmes projected for the future. Based on the responses received, a list of wholesomeness investigations recently carried out in Member Countries on different food items, can be found. Summarily it can be stated that the results from these investigations do not indicate any detrimental effects on health. Detailed data will be published periodically by the International Project in the Field of Food Irradiation in 'Food Irradiation Information'. The project has been established under the auspices of FAO, IAEA and OECD (NEA) with 22 countries at present contributing financially to the Project
Bacterial food-borne pathogens in Indian food

International Nuclear Information System (INIS)

Bandekar, J.R.

2015-01-01

Food technology and food processing techniques have made tremendous advances in preservation of food and ensuring safety of food by killing food-borne pathogens. In addition to old techniques such as pasteurization, canning, dehydration, fermentation and salting, a number of new techniques such as radiation processing, high pressure technology and pulsed electric field technology are being applied for preservation of food and to ensure food safety. Total Quality Management (TQM) concepts have been developed to take care of food safety from farm to table. Hazard Analysis at Critical Control Points (HACCP) is being applied for mass scale production of food to make food free from pathogens. Despite these advances, food-borne diseases have become one of the most widespread public health problems in the world. About two thirds of all the outbreaks are traced to microbial contaminated food. According to World Health Organization (WHO) estimates, food-borne and waterborne diarrhoeal diseases kill an estimated 2 million people annually, including many children. Food safety is a major concern not only for developing countries but also for the developed countries. A number of factors such as emergence of new food-borne pathogens, development of drug resistance in pathogens, changing life style, globalization of the food supply etc. are responsible for the continuous persistence of food-borne diseases. The food-borne disease outbreaks due to E. coli O157:H7, Listeria monocytogenes, Salmonella and Campylobacter, are responsible for recall of many foods resulting in heavy losses to food industry. Due to consumer demand, a number of Ready-To-Eat (RTE) minimally processed foods are increasingly marketed; however, there is increased risk of foodborne diseases with these products. Food Technology Division of Bhabha Atomic Research Centre, Mumbai, has been working on food-borne bacterial pathogens particularly Salmonella, Campylobacter, Listeria monocytogenes, Vibrio and Aeromonasf
Containers in food irradiation

International Nuclear Information System (INIS)

Bolumen, S.; Espinosa, R.

1997-01-01

The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation [es
Sensory properties of irradiated foods

International Nuclear Information System (INIS)

Plestenjak, A.

1997-01-01

Food irradiation is a simple and effective preservation technique. The changes caused by irradiation depend on composition of food, on the absorbed dose, the water content and temperature during and after irradiation. In this paper the changes of food components caused by irradiation, doses for various food irradiation treatments, foods and countries where the irradiation is allowed, and sensory properties of irradiated food are reviewed

Cultural Preservation Program for Alaska

Science.gov (United States)

Barbaran, Francisco Ramon

2011-01-01

In this technical report, an innovative cultural preservation program for implementation in Athabascan villages is presented. The parameters for success in implementing such a project is discussed based on a workshop with Athabascan elders.
Parameter Estimation for Simultaneous Saccharification and Fermentation of Food Waste Into Ethanol Using Matlab Simulink

Science.gov (United States)

Davis, Rebecca Anne

The increase in waste disposal and energy costs has provided an incentive to convert carbohydrate-rich food waste streams into fuel. For example, dining halls and restaurants discard foods that require tipping fees for removal. An effective use of food waste may be the enzymatic hydrolysis of the waste to simple sugars and fermentation of the sugars to ethanol. As these wastes have complex compositions which may change day-to-day, experiments were carried out to test fermentability of two different types of food waste at 27° C using Saccharomyces cerevisiae yeast (ATCC4124) and Genencor's STARGEN™ enzyme in batch simultaneous saccharification and fermentation (SSF) experiments. A mathematical model of SSF based on experimentally matched rate equations for enzyme hydrolysis and yeast fermentation was developed in Matlab Simulink®. Using Simulink® parameter estimation 1.1.3, parameters for hydrolysis and fermentation were estimated through modified Michaelis-Menten and Monod-type equations with the aim of predicting changes in the levels of ethanol and glycerol from different initial concentrations of glucose, fructose, maltose, and starch. The model predictions and experimental observations agree reasonably well for the two food waste streams and a third validation dataset. The approach of using Simulink® as a dynamic visual model for SSF represents a simple method which can be applied to a variety of biological pathways and may be very useful for systems approaches in metabolic engineering in the future.
Extended safe preservation period of foods of plant origin through combined technological methods

International Nuclear Information System (INIS)

Miteva, D.; Nacheva, I.; Dzhakova, A.; Tsvetkov, Tsv.

2008-01-01

The sublimation drying of fruits as an innovative technology for preservation their composition and enzyme activity is applied to various fruits: apricots, strawberries, plumbs, peaches and apples. The authors present the main methods of lyophilization as an original biotechnology for cryopreservation of fruits and afterwards are subjected to cold sterilization with 1.5 and 3 kGy doses of gamma irradiation. The combined application of both technologies provides safe and extended preservation of fresh fruits with high content of vitamins, mineral salts, maximum preserved enzyme system, aroma-tasty complex and microbiological purity
Food irradiation: contaminating our food

International Nuclear Information System (INIS)

Piccioni, R.

1988-01-01

The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)
Engineering concepts for food processing in bioregenerative life support systems.

Science.gov (United States)

Hunter, J B

1999-01-01

Long-duration manned missions, such as Mars exploration, will require development of new and cost-effective food production and delivery systems. Requirements for both carry-on preserved food and food processed from on-board crops exceed the capabilities of existing food processing and preservation technologies. For the transit phase, new food products, preservation methods, and processing technologies for ground-based food processing are required. The bioregenerative surface phase requires methods for processing of in situ-grown crops, treatment of food wastes, preparation of daily meals, and design of nutritious and appealing plant-based menus, all within severe cost and labor constraints. In design of the food supply for a long-term mission, the designers must select and apply both the packaged food and in situ processing technologies most appropriate for the specific mission requirements. This study aims to evaluate the strengths and weaknesses of different food system strategies in the context of different types of mission, and to point out the most important areas for future technology development.
Awareness of pesticide residues in locally available food and condiments among food sellers: a case study of Osun state, Nigeria

Directory of Open Access Journals (Sweden)

Samson Ayo Deji

2012-10-01

Full Text Available The specific objectives are: i to determine the level of awareness of pesticide residue in locally available food among food sellers in Ile Ife area of Osun state, Nigeria; ii to identify the demographic and socio-economic characteristics of food sellers who use pesticides, natural means in preserving their foodstuff from getting spoilt; iii to determine the level of understanding of food sellers who use pesticides about the likely health implications that could result. The design of the study is cross sectional. Structured open-ended questionnaires were administered to 98 randomly selected food sellers in Ile Ife area Osun state, Nigeria. This includes males and female. The inference from the study shows that majority of the food sellers were between ages 21 and 30 years, suggesting that more of the young people are involved in the selling of foodstuff in the area of study. Most of the food sellers used phostozin, an organophosphate compound as preservatives for cereals. The majority of those that were aware of the health hazards associated with the usage of pesticides as preservative were literate school leavers. Among respondents to the questionnaire, it was expected that many of those food sellers likely to demonstrate caution in the usage of pesticide would be the literate school leavers. This is because they are more aware of the possible associated health hazards than their fellow food sellers who are not literate. The level of awareness of health implications associated with use of pesticides on consumable food items is higher among school certificate holders who are food sellers. Phostozin, an organophosphate, is a common preservative pesticide used on cereals foodstuff (e.g., bean, rice, maize in the area of study, especially among the age group between 21 and 30 years.
Chitosan-incorporated different nanocomposite HPMC films for food preservation

Science.gov (United States)

Shanmuga Priya, D.; Suriyaprabha, R.; Yuvakkumar, R.; Rajendran, V.

2014-02-01

Chitosan nanoparticles were synthesized by cross-linking with sodium tripolyphosphate (TPP) using ionic gelation method and casted into hydroxypropyl methylcellulose (HPMC) films. XRD, FTIR, and UV-Vis spectra showed the corresponding phase, characteristic peaks of CS-TPP functional groups, and transmittance of the films, respectively. Oleic acid, TiO2, neem powder, and Ag of equal ratio were added as an additive to the optimized 1 wt% of chitosan-HPMC films and studied for its mechanical, solubility, thermal, structural, and antimicrobial property. The better physio-chemical and biological properties are achieved in the films incorporated with TiO2 and neem. The characterized films were directly tested for the preservation of grape and plums and for their decay index. Polyphenol oxidase and peroxidase activity of the preserved fruits showed that grape and plums remained unchanged, respectively, for 10 days and for 3 weeks. This study reveals that shelf life of the grape using TiO2- and neem-doped CS-HPMC films was extended up to 10 days with good sensory and textural qualities compared with other films.
Food nanoscience and nanotechnology

CERN Document Server

Hernández-Sánchez, Humberto

2015-01-01

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
Food chemistry. 2. ed.

International Nuclear Information System (INIS)

Baltes, W.

1989-01-01

This second edition of the textbook deals with all essential aspects of food chemistry. The revision improved in particular the chapters on food preservation, including irradiation of food, food additives, and pollutants and residues, including radionuclides. The chapter on the German legal regime for foodstuffs has been updated to cover the recent amendments of the law, and the information on processes applied in food technology has been largely enhanced. (VHE) With 153 figs., 78 tabs [de
Food irradiation in Malaysia

International Nuclear Information System (INIS)

Mohd Ghazali Hj Abd Rahman.

1985-01-01

Food irradiation has recently been visited as a technology that can contribute to the solution of problems associated with food preservation of Malaysia's agriculture produce and products thereby improving the economic status of the rural sector. However, the history of food irradiation in Malaysia is very recent. Research carried out on food irradiation only began in 1974 as a result of the installation of a 60 Co facility (initially 10,000 Ci) at the National University of Malaysia. Since its installation several studies have been carried out pertaining to the food irradiation. Presently its development has been slow. Research in this area has been confined to laboratory scale and purely academic. This limitation is due to a number of reasons, among others are: a) limited number of facilities; b) lack of expertise to conduct its research; c) other preservation methods can be improved with lower capital output. An important step towards its development was made when Malaysia actively participated in the RCA/IAEA food irradiation project, viz. the irradiation of pepper which was carried out at the National University of Malaysia in the 80's. As a result of this venture, research and development activities in food irradiation have been geared toward semi-plot scale with the view ot commercialization in the future. In 1982, a group of researchers was formed to conduct feasibility studies using irradiation techniques in trying to overcome several problems associated with our local paddy and rice. Another group is being organized by the National University of Malaysia to look into the problems associated with the preservation of frozen shrimps. (author)
A comparative study of the effect on irradiation and chemical preservatives on fresh-cut mangoes

International Nuclear Information System (INIS)

Gasu, E.K.

2011-01-01

The quest for ready-to-eat fruits has resulted in cut-fruits such as pawpaw, watermelon and pineapple in the local market. However the safety and quality these products cannot be guaranteed due to the mode of preparation and packaging. Mango (Mangifera indica L.) fruits are consumed, among other reasons, for their pleasant flavour. They are rich sources of vitamins A, B6 and C. Mango fruits are being increasingly processed into ready-to-eat products such as fresh-cut mango slices. These products have longer shelf life when properly preserved and, therefore, assure all year round availability of mango in different forms. In order to produce fresh-cut mango slices of acceptable quality, determination of the most appropriate stage of ripening of fruits for fresh-cut slices production should be known. This study determined the effects of irradiation and chemical preservatives on the safety and shelf life quality of fresh-cut mango products. The effects of gamma irradiation and chemical preservatives on physicochemical, microbiological and sensory qualities of fresh-cut mango products were evaluated. Questionnaires were administered to evaluate public perception of cut-fruits and irradiated foods. Well matured half-ripe with peel of green and a little yellow intact fruits were sampled for laboratory analysis using 2x2x5 factorial experiment. The fruits were sanitized, peeled and sliced into cubes and packaged in two sets of 30 PET jars. One set was subjected to various radiation dose levels (1.0, 1.5, 2.0 and 2.5) kGy and a control. The second set was chemically preserved with various chemicals (sucrose, citric acid, sodium benzoate and a combination of these chemicals in equal proportions. The treated cut-mangoes were stored at 6 degrees Celsius and 10 degrees Celsius for 15 days and samples taken at 3 days interval for analysis. The pH, titratable acidity (TTA), vitamins C content, total soluble solids (TSS), microbial quality and sensory evaluations were carried out
Current topics in active and intelligent food packaging for preservation of fresh foods.

Science.gov (United States)

Lee, Seung Yuan; Lee, Seung Jae; Choi, Dong Soo; Hur, Sun Jin

2015-11-01

The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods. © 2015 Society of Chemical Industry.
Area-preserving diffeomorphisms and higher-spin algebras

Energy Technology Data Exchange (ETDEWEB)

Bergshoeff, E [European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; Blencowe, M P; Stelle, K S [Imperial Coll. of Science and Technology, London (UK). Blackett Lab.

1990-03-01

We show that there exists a one-parameter family of infinite-dimensional algebras that includes the bosonic d=3 Fradkin-Vasiliev higher-spin algebra and the non-Euclidean version of the algebra of area-preserving diffeomorphisms of the two-sphere S{sup 2} as two distinct members. The non-Euclidean version of the area preserving algebra corresponds to the algebra of area-preserving diffeomorphisms of the hyperbolic space S{sup 1,1}, and can be rewritten as lim{sub Nyieldsinfinity} su(N,N). As an application of our results, we formulate a new d=2+1 massless higher-spin field theory as the gauge theory of the area-preserving diffeomorphisms of S{sup 1,1}. (orig.).
Nanomaterials for fresh-keeping and sterilization in food preservation.

Science.gov (United States)

Liu, Dongfang; Gu, Ning

2009-06-01

Food sterilizing and antistaling technologies are very important to the public's health and safety and have been attracting more and more attentions. In the past several years, new development chance was created by the introduction of nanomaterials to this critical field. Nanomaterials possess lots of outstanding properties, such as unique quantum size effect, large surface area and catalytic properties, which jointly facilitate high effective fresh-keeping, and thus were considered as promising materials in food sterilization and antistale. This review article focuses on the patented applications of nanomaterials as food biocidal agents, bacteriostatic agents, catalysts and carriers for antistaling agents.
Radiation preservation of fruits and vegetables in Pakistan

International Nuclear Information System (INIS)

Khan, Ismail.

1975-01-01

The storage problem of fruits and vegetables is explained. The effect of gamma radiation on storage properties, organoleptic characteristics and chemical constituents of various fruits and vegetables has been discussed. The wholesomeness and clearance of various irradiated products is reviewed and the cost economics of the radiation technology calculated. It is concluded that since the problem of food spoilage is acute in Pakistan, radiation technique should be used commercially for food preservation
Antifungal Microbial Agents for Food Biopreservation-A Review.

Science.gov (United States)

Leyva Salas, Marcia; Mounier, Jérôme; Valence, Florence; Coton, Monika; Thierry, Anne; Coton, Emmanuel

2017-07-08

Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments-including fungicides and chemical preservatives-are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for 'clean label' food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.
Bamboo shoot preservation for enhancing its business potential and local economy: a review.

Science.gov (United States)

Bal, Lalit M; Singhal, Poonam; Satya, Santosh; Naik, S N; Kar, Abhijit

2012-01-01

Bamboo shoot as food has been used in traditional ways by the tribal community the world over. For enhancing its business potential, research on various aspects of bamboo shoot as food is being carried out in Japan, Taiwan, Thailand, and Asian countries and several products are available in the market. Bamboo shoots are used as a delicacy in human food, are a good source of dietary fiber, low in fat and calories. The research studies included in this review paper focus on post-harvest preservation of bamboo shoot. In view of the seasonal availability of bamboo shoot, the post-harvest preservation system for handling cynogenic toxicity in raw shoot while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for the business potential of this natural product. A yardstick of assessing the "Shelf life-Quality Matrix" developed in this review paper would give a new perspective of quality control in case of preservation of bamboo shoot. Also, knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating an innovative job profile in the food industry as well as rural entrepreneurship.
Trends in Food Packaging.

Science.gov (United States)

Ott, Dana B.

1988-01-01

This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…
Sensitivity Analysis of Input Parameters for a Dynamic Food Chain Model DYNACON

International Nuclear Information System (INIS)

Hwang, Won Tae; Lee, Geun Chang; Han, Moon Hee; Cho, Gyu Seong

2000-01-01

The sensitivity analysis of input parameters for a dynamic food chain model DYNACON was conducted as a function of deposition data for the long-lived radionuclides ( 137 Cs, 90 Sr). Also, the influence of input parameters for the short and long-terms contamination of selected foodstuffs (cereals, leafy vegetables, milk) was investigated. The input parameters were sampled using the LHS technique, and their sensitivity indices represented as PRCC. The sensitivity index was strongly dependent on contamination period as well as deposition data. In case of deposition during the growing stages of plants, the input parameters associated with contamination by foliar absorption were relatively important in long-term contamination as well as short-term contamination. They were also important in short-term contamination in case of deposition during the non-growing stages. In long-term contamination, the influence of input parameters associated with foliar absorption decreased, while the influence of input parameters associated with root uptake increased. These phenomena were more remarkable in case of the deposition of non-growing stages than growing stages, and in case of 90 Sr deposition than 137 Cs deposition. In case of deposition during growing stages of pasture, the input parameters associated with the characteristics of cattle such as feed-milk transfer factor and daily intake rate of cattle were relatively important in contamination of milk
Experimental parameters differentially affect the humoral response of the cholera-toxin-based murine model of food allergy

DEFF Research Database (Denmark)

Kroghsbo, S.; Christensen, Hanne Risager; Frøkiær, Hanne

2003-01-01

Background: Recent studies have developed a murine model of IgE-mediated food allergy based on oral coadministration of antigen and cholera toxin (CT) to establish a maximal response for studying immunopathogenic mechanisms and immunotherapeutic strategies. However, for studying subtle...... interested in characterizing the individual effects of the parameters in the CT-based model: CT dose, antigen type and dose, and number of immunizations. Methods: BALB/c mice were orally sensitized weekly for 3 or 7 weeks with graded doses of CT and various food antigens (soy-trypsin inhibitor, ovalbumin...... of the antibody response depended on the type of antigen and number of immunizations. Conclusions: The critical parameters of the CT-based murine allergy model differentially control the intensity and kinetics of the developing immune response. Adjustment of these parameters could be a key tool for tailoring...

Use of ionizing radiation for preservation of food and feed products

International Nuclear Information System (INIS)

Josephson, E.S.; Brynjolfsson, A.; Wierbicki, E.

1975-01-01

Exposing food to ionizing radiation can contribute to closing the worldwide food deficit by reducing food spoilage losses, by making available more food of higher nutritional quality (animal protein food) to more people, and by keeping prices down by reducing losses. Because ionizing radiation kills disease-causing organisms, it can reduce the incidence of food-borne diseases. It also reduces our dependence upon some of the chemical additives, such as nitrites and nitrates, now being questioned by health authorities to control food spoilage and food-borne diseases. The three basic types of ionizing radiation used for processing of food are electrons (10 MeV maximum energy), X-rays (5 MeV maximum energy) produced by electrons in an X-ray target, and gamma rays from 60 Co and 137 Cs. Electrons, X-rays, and gamma rays cause ionization in the food by either the primary electrons or by the secondary electrons resulting from gamma or X-ray interactions in the food with little rise in temperature and little total chemical change. The ionized and activated molecules form unstable secondary products that kill the organisms. Another effect is to slow down post-harvest growth and maturation in some fruits and vegetables
The intertwine of nanotechnology with the food industry.

Science.gov (United States)

Hamad, Alshammari Fanar; Han, Jong-Hun; Kim, Byung-Chun; Rather, Irfan A

2018-01-01

The past decade has proven the competence of nanotechnology in almost all known fields. The evolution of nanotechnology today in the area of the food industry has been largely and has had a lot of contribution in the food processing, food package, and food preservation. The increasing global human population has come with growing population to be fed, and food production is not adjusted to at par with the growing population. This mismatch has shown the real essence of food preservation so that food products can reach to people on a global scale. The introduction of nanotechnology in the food industry has made it easy to transport foods to different parts of the world by extending the shelf-life of most food products. Even with this beneficial aspect of nanotechnology, it has not been proven an entire full-proof measure, and the field is still open to changing technology. It suffices to note that nanotechnology has to a big extent succeed in curbing the extent of food wastage due to food spoilage by the microbial infestation. Nanotechnology has focused on fresh foods, ensuring a healthier food by employing nano-delivery systems in the process. The delivery systems are the ones, which carries the food supplements. However, these are certain sets of regulations that must be followed to tame or control the health related risks of nanotechnology in food industries. This paper outlines the role of nanotechnology at different levels of the food industry including, packaging of food, processing of food and the various preservation techniques all aiming to increase the shelf life of the food products.
Food irradiation - a viable technology for reducing postharvest losses of food

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region
Characterization of a noncytotoxic bacteriocin from probiotic Lactobacillus plantarum DM5 with potential as a food preservative.

Science.gov (United States)

Das, Deeplina; Goyal, Arun

2014-10-01

The aim of this work was to purify and characterize the bacteriocin produced by probiotic Lactobacillus plantarum DM5 in order to evaluate its potential as nutraceuticals. Lb. plantarum DM5 exhibited in vitro probiotic properties such as high resistance to gastric juice and bile salt, adherence to human adenocarcinoma (HT-29) cells, bile salt hydrolase and cholesterol assimilation activity. Moreover, Lb. plantarum DM5 showed bacteriocin activity against several major food borne pathogens. Zymogram analysis of purified bacteriocin (plantaricin DM5) showed a molecular size of ∼15.2 kDa. Plantaricin DM5 was sensitive to proteolytic enzymes but stable in the pH range of 2.0-10.0, and it was heat resistant (121 °C for 15 min) and remained active upon treatment with surfactants and detergents. Cytotoxicity analysis of plantaricin DM5 on human embryonic kidney 293 (HEK 293) and human cervical cancer (HeLa) cell lines revealed its nontoxic and biocompatible nature. To the best of our knowledge, this is the first study on the isolated strain expressing probiotic properties and broad antimicrobial activity without any cytotoxic effect on mammalian cells from indigenous fermented beverage Marcha from India, and thus contributes to the food industry as a novel bio-preservant.
Use of electron accelerators in food irradiation

International Nuclear Information System (INIS)

Sanyal, Bhaskar

2013-01-01

Preservation of food by ionizing radiations involves controlled application of energy of radiation to agricultural commodities, foods and food ingredients, for improving storage life, hygiene and safety. Insects and microbes cause major economic losses to stored crops. Many of our food products are contaminated with diseases causing germs and toxin producing molds. Without improvement in microbial quality and getting properly treated to overcome quarantine barriers our agricultural products cannot get international markets. In this respect electron accelerators have immense potential in commercial radiation processing of foods. Both low and high dose applications with increased process rates can be achieved using accelerators to cover a wide spectrum of food commodities approved for commercial radiation processing as per the recent gazette notification under Atomic Energy (Radiation Processing of Food and Allied Products) Rule, 2012. The effectiveness of processing of food by ionizing radiation depends on proper delivery of absorbed dose and its reliable measurement. For food destined for international trade, it is important that the dosimetry used for dose determination is carried out accurately and that the process is monitored in accordance with the internationally accepted procedures. Experiments using alanine-EPR system were carried out to optimize the process parameters of 10 MeV electron beam for commercial irradiation of food. Different food commodities namely, mango, potato and rawa (semolina) were irradiated to measure the absorbed dose distribution. The actual depth dose profile in food products and useful scan width of the electron beam were determined for commercial radiation processing of food using electron beam. (author)
Consumer and food industries education on food irradiation

International Nuclear Information System (INIS)

Othman, Z.

2001-01-01

A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)
Needs of food irradiation and its commercialization

Energy Technology Data Exchange (ETDEWEB)

Welt, M A

1984-01-01

On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of cobalt 60 or cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology.
Bio-preservative and therapeutic potential of pediocin: recent trends and future perspectives.

Science.gov (United States)

Mehta, Ridhi; Arya, Ridhima; Goyal, Karan; Singh, Mahipal; Sharma, Anil K

2013-12-01

Bacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative potential and antimicrobial properties. The increasing demand for high quality 'safe' foods which are not extensively processed has created a niche for natural food preservatives. The bacteriocins (produced by bacteria) derived their name after the genera that produce them, hence bacteriocins produced by genus Pediococcus are known as Pediocin. Pediocins are antimicrobial peptides which show a strong activity against food spoilage and pathogenic bacteria, also are thermostable in nature as well as stable over a wide range of pH. Pediocin produced by Pediococcus acidilactici, has been generally recognized as safe (GRAS). The current review summarizes about the progress made on the Pediocin research from patent perspective along with the immense potential of these Pediococcus derived bacteriocins not only as antimicrobial, biopreservative and probiotic agents but also for the treatment of cancer, body odors and other health promoting actions. The relevant patents have been listed and briefly analyzed to upgrade and benefit food industries by prolonging the shelf life of various products.
ADDITIVES USED TO OBTAIN FOOD

Directory of Open Access Journals (Sweden)

Dorina Ardelean

2012-01-01

Full Text Available Use of food additives in food is determined by the growth of contemporary food needs of the world population. Additives used in food, both natural and artificial ones, contribute to: improving the organoleptic characteristics and to preserve the food longer, but we must not forget that all these additives should not be found naturally in food products. Some of these additives are not harmful and human pests in small quantities, but others may have harmful effects on health.
β-casein as a functional food component

DEFF Research Database (Denmark)

Sulewska, Anna Maria

Milk is a complex mixture of various components which include proteins, carbohydrates, lipids and minerals. Milk proteins can be divided into two classes: whey proteins (20%) and caseins (80% of total milk protein). As thermal treatment is a traditional method of food preservation, interactions...... with novel textures, is highly valuable to the dairy industry. Understanding interactions that undergo during food processing is necessary for proper design of process. For example control of aggregation is required to achieve desired texture of the final product....... which can improve stability and safety of food. Traditional methods of food preservation and sterilization require high temperature, which may result in undesirable changes such as change of color or texture. Development of novel food processing methods, which allow to create new milk-based products...
Perspective on food irradiation

International Nuclear Information System (INIS)

Newsome, R.L.

1987-01-01

A brief review summarizes current scientific information on the safety and efficacy of irradiation processing of foods. Attention is focused on: specifics of the irradiation process and its effectiveness in food preservation; the historical development of food irradiation technology in the US; the response of the Institute of Food Technologists to proposed FDA guidelines for food irradiation; the potential uses of irradiation in the US food industry; and the findings of the absence of toxins and of unaltered nutrient density (except possibly for fats) in irradiated foods. The misconceptions of consumers concerning perceived hazards associated with food irradiation, as related to consumer acceptance, also are addressed
Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

Directory of Open Access Journals (Sweden)

Mohammad Faraji

2016-04-01

Full Text Available Background and objectives: High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP in foodstuff by high performance liquid chromatography. Materials and methods: Important factors in extraction, separation and determination process were optimized using the one variable at a time method. Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP, PP in some food samples were determined using the proposed method. Result: The results showed that the obtained chromatogram of extract was free of significant interferences. The preservatives recoveries ranged from 88% to 110 %. Concentration of SB, PS, MP and PP in the 20studied samples ranges between N.D-639.9, N.D -214.5, N.D -579.8 and N.D -30.5 mg kg-1, respectively Conclusion: The performance and reliability of proposed method as a simple, efficient and fast method for determination of SB, PS, MP, PP in the food samples was demonstrated.
Influence of audiovisuals and food samples on consumer acceptance of food irradiation

International Nuclear Information System (INIS)

Pohlman, A.J.; Wood, O.B.; Mason, A.C.

1994-01-01

The effects of audiovisual presentation on consumers' knowledge and attitudes toward food irradiation were demonstrated. Food irradiation is a method of food preservation that can destroy the microorganisms responsible for many foodborne illnesses and food spoilage. However, the food industry has been slow to adopt this method because it is unsure of consumer acceptance. One hundred and seventy-nine consumers were given a slide-tape presentation on food irradiation. Test subjects were also presented with a sample of irradiated strawberries. It was found that participants knew more about and were more positive toward food irradiation following the educational program. These findings demonstrate the value of educational materials in influencing the food preferences of consumers
Food irradiation - a viable technology for reducing post harvest losses of food

International Nuclear Information System (INIS)

Loaharanu, O.

1985-01-01

Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage loss of food, insect disinfestation, improving hygenic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region. (author)
Food irradiation

International Nuclear Information System (INIS)

Anon.

1984-01-01

Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled
Food physics and radiation techniques

International Nuclear Information System (INIS)

Szabo, A. S.

1999-01-01

In the lecture information is given about food physics, which is a rather new, interdisciplinary field of science, connecting food science and applied physics. The topics of radioactivity of foodstuffs and radiation techniques in the food industry are important parts of food physics detailed information will be given about the main fields (e.g. radio stimulation, food preservation) of radiation techniques in the agro-food sector. Finally some special questions of radioactive contamination of foodstuffs in hungary and applicability of radioanalytical techniques (e.g. Inaa) for food investigation will be analyzed and discussed
Multi-response optimization of process parameters in biogas production from food waste using Taguchi – Grey relational analysis

International Nuclear Information System (INIS)

Deepanraj, B.; Sivasubramanian, V.; Jayaraj, S.

2017-01-01

Highlights: • Influence of process parameters on biogas production was experimentally investigated. • The optimum conditions were determined using Taguchi based Grey relational analysis. • Percentage contribution of chosen parameters were determined using ANOVA. • Empirical relationship between the input and output variables were derived. - Abstract: In the present study, the influence of process parameters and pretreatment on biogas production, volatile solid degradation and COD degradation during anaerobic digestion of food waste were experimentally investigated. Using Taguchi based Grey relational analysis, the optimum condition for anaerobic digestion was found. Taguchi technique was coupled with grey relational analysis to obtain a grey relational grade for evaluating multiple outputs. A L_1_6 orthogonal array was selected and designed for five parameters varied through four levels by applying Taguchi’s design of experiments. The optimum level values of parameters obtained for anaerobic digestion of food waste is solid concentration of 7.5% TS, pH of 7, temperature of 50 °C, C/N ratio of 20.19 and ultrasonication pretreatment. Percentage contribution of input parameters on output was determined using ANOVA. The results showed that pretreatment is the prominent parameter that contributes towards output responses followed by pH, solid concentration, temperature and C/N ratio.
Spontaneous Food Fermentations and Potential Risks for Human Health

Directory of Open Access Journals (Sweden)

Vittorio Capozzi

2017-09-01

Full Text Available Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters, starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.
Food preservation by irradiation. V.- Economic study of the spanish potatoe market and preservation feasibility by irradiation

International Nuclear Information System (INIS)

Rivas, A.; Garcia de Mateos, A.; Ortin Sune, N.; Val Cob, M. del

1967-01-01

A study of the spanish potatoe market is carried o nt in order to know the possibilities of preservation by irradiation. The study is initiated with a recompilation of statistical data on the production and consumption of potatoes by regions and seasons. Last years losses are then estimated. (Author) 9 refs
Determination of the Effect of the Elimination Diet Applied for Overweight and Obese People with Food Intolerance on Body Composition and Biochemical Parameters

Directory of Open Access Journals (Sweden)

Sema Gubur

2017-08-01

Full Text Available ABSTRACT Food Intolerance, is a reaction against food, but not immunological manner, and may be confused with real food allergies. In this study, effects of special weight-loss diet together with an elimination diet on body composition and biochemical parameters of overweight and obese people who were diagnosed with food intolerance were investigated. The study group consists of 20 patients in total who were followed-up and treated in Yorktest Turkey Laboratory; who were diagnosed with food intolerance, and whose BMI was > 26kg/m2. Bloodletting for these patients was executed with Lancet from their fingertips, and the blood drawn from these patients was assessed via enzyme-linked immunosorbent assay (ELİSA method, and food reactions of patients were determined for each food. Biochemical parameters of these patients are routine tests, which are necessary for food intolerance tests, and they are analyzed at Yorktest Turkey Laboratory for two times: before and after elimination diet plus special weight-loss diet. It has been determined that, the most common sensivity is obtained against yeast, egg yolk and white, cranberry, cow’s milk, chicken, lentils and parsley. Anthropometric measurements and biochemical parameters before and after elimination diet plus special weight-loss diet applied to participants, were significantly improved in statistical manner. Due to positive changes in body composition and biochemical parameters obtained through application of special weight-loss diets together with elimination diet applied to fat and obese people, we think that this diet might be used for medical nutrition treatment of obesity as a treatment option.

Methods for preservation and extension of shelf life.

Science.gov (United States)

Gould, G W

1996-11-01

There is potential for spoilage of all foods at some rate or other following harvest, slaughter or manufacture and spoilage may occur at any of the stages between the acquisition of raw materials and the eventual consumption of a food product. These stages include processing, packaging, distribution, retail display, transport, storage and use by the consumer. They are under varying degrees of control that aim to deliver a satisfactory shelf life, to ensure that the finally-consumed product is of high quality and to ensure that it is safe. Spoilage may be caused by a wide range of reactions including some that are essentially physical, some that are chemical, some enzymic and some microbiological. The various forms of microbiological spoilage are preventable to a large degree by a wide range of preservation techniques, most of which act by preventing or inhibiting microbial growth (e.g., chilling, freezing, drying, curing, conserving, vacuum packing, modified atmosphere packing, acidifying, fermenting and adding preservatives). A smaller number of techniques act by inactivating microorganisms (e.g., pasteurization, sterilization and irradiation). Additional techniques restrict the access of microorganisms to products (e.g., aseptic processing and packaging. A major trend is that new and emerging preservation techniques which are coming into use or are under development include more that act by inactivation (e.g., ultrahigh pressure, electroporation, manothermosonication and addition of bacteriolytic enzymes). A further trend is towards the use of procedures that deliver products that are less heavily preserved, have higher quality, are more natural, freer from additives and nutritionally healthier. Less severe preservation procedures are therefore being developed that make use of preservative factors in combinations to deliver (a) less damage to product quality (hurdle technologies); (b) new methods of heating that are better controlled and therefore deliver milder
Introduction to Innovative Food Processing and Technology

OpenAIRE

Tokusoglu, Ozlem

2015-01-01

Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunitie...
Heat and Mass Transfer of Vacuum Cooling for Porous Foods-Parameter Sensitivity Analysis

Directory of Open Access Journals (Sweden)

Zhijun Zhang

2014-01-01

Full Text Available Based on the theory of heat and mass transfer, a coupled model for the porous food vacuum cooling process is constructed. Sensitivity analyses of the process to food density, thermal conductivity, specific heat, latent heat of evaporation, diameter of pores, mass transfer coefficient, viscosity of gas, and porosity were examined. The simulation results show that the food density would affect the vacuum cooling process but not the vacuum cooling end temperature. The surface temperature of food was slightly affected and the core temperature is not affected by the changed thermal conductivity. The core temperature and surface temperature are affected by the changed specific heat. The core temperature and surface temperature are affected by the changed latent heat of evaporation. The core temperature is affected by the diameter of pores. But the surface temperature is not affected obviously. The core temperature and surface temperature are not affected by the changed gas viscosity. The parameter sensitivity of mass transfer coefficient is obvious. The core temperature and surface temperature are affected by the changed mass transfer coefficient. In all the simulations, the end temperature of core and surface is not affected. The vacuum cooling process of porous medium is a process controlled by outside process.
Food irradiation combined with refrigeration in food industrial plants

International Nuclear Information System (INIS)

Boisseau, P.

1991-01-01

Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research
Communicating Agricultural Policies Using The Media For Food ...

African Journals Online (AJOL)

Two theories of media influence and dependency models are used to test the hypothesis. The research, it is hoped, will inculcate in the citizen the enduring habit of adapting the norms propagated in the media. Keywords: Sensitization, information, food security, food processing, food preservation, food sufficiency.
Food irradiation methodology : prospect and retrospect

International Nuclear Information System (INIS)

Nadkarni, G.B.

1987-01-01

Research and development work in food irradiation over the past several years has been essentially directed towads answering all possible questions in respect of the suitability of the process, quality of materials and safety for human use. A major effort was indeed, around the toxicological evaluation, till it was recognised internationally that irradiated items of food do not present any health hazards. This recognition along with the awareness of the hazards in the use of chemicals has resulted in a renewed interest in the use of radiations for preservation of food. Radiation preservation of food would reach the stage of practical application with additional information on design and functional aspects of radiation sources, appropriate for specific commodities. Each items has a particular dose requirement depending on the purpose of irradiation and the type of handling. 21 refs. (author)
Active food packaging technologies.

Science.gov (United States)

Ozdemir, Murat; Floros, John D

2004-01-01

Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators, and antimicrobial containing films, are reviewed. The principle of operation of each active system is briefly explained. Recent technological advances in active packaging are discussed, and food related applications are presented. The effects of active packaging systems on food quality and safety are cited.
Radiation preservation of sea-foods : development of dehydro-irradiation processes for shrimp (Penaeus indicus) and Bombay duck (Harpodon nehereus)

International Nuclear Information System (INIS)

Lewis, N.F.

1978-01-01

Bombay duck which comprises more than 10% of India's annual fish catch is not amenable to freezing and canning mainly due to the high content of free water and extreme lability of its proteins. The commercially available sun-dried product is suspect to rapid spoilage by mould leading to impairment of organoleptic qualities. The dehydro-irradiation process using heat and gamma radiation has been developed to stabilise sea foods and is studied with Bombay duck (Harpodon nehereus) and shrimp (Penaeus indicus). The process has been found to preserve Bombay duck laminates for a period of four months at ambient temperature and the products are more superior in organoleptic qualities to those prepared by the conventional sun-drying method. (M.G.B.)
Preservation of semi-perishable food and development of convenience food using a combination of irradiation and other physicochemical treatments

International Nuclear Information System (INIS)

Choudhury, N.; Siddiqui, A.K.; Chowdhury, N.A.; Youssouf, Q.M.; Rashid, H.; Begum, A.A.; Alam, M.K.

1998-01-01

Studies were carried out on the development and irradiation preservation of semi-dried fish, e.g. Labeo rohita (Ruhi) and Cirrhiuas mrigala (Mrigel), the extension of shelf-life at ambient temperature, and the improvement in the microbiological quality of sealed, ready to eat, commercially prepared fish kebabs by a combination of gamma irradiation with spices and an acidulant such as ascorbic acid. In the processing of semi-dried fish, the combination treatment of a salt dip and irradiation at a dose of 4 kGy extended the shelf-life by more than 3 months. Kebabs prepared in the laboratory and irradiated at a dose of 5 kGy were found to have a shelf-life of up to 6 months at room temperature. With commercially prepared fish kebabs collected from ordinary and sophisticated food shops, the maximum shelf-life extension was 14 days for the 5 kGy treated samples stored at ambient temperature. The microbiological quality of such kebabs indicated that the fish used was of poor quality, resulting in a limited shelf-life, even after chemical and irradiation treatments. Inoculated pack studies of Clostridium botulinum spores showed that when oil fried, the kebab size had a definite effect on heat penetration, and consequent spore reduction. No spores were recovered from the 5 kGy irradiated fried kebabs. (author)
Needs of food irradiation and its commercialization

International Nuclear Information System (INIS)

Welt, M.A.

1984-01-01

On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of Cobalt 60 or Cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology. (author)
An overview of natural antimicrobials role in food.

Science.gov (United States)

Pisoschi, Aurelia Magdalena; Pop, Aneta; Georgescu, Cecilia; Turcuş, Violeta; Olah, Neli Kinga; Mathe, Endre

2018-01-01

The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs. Copyright © 2017 Elsevier Masson SAS. All rights reserved.
Development and validation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood

DEFF Research Database (Denmark)

Mejlholm, Ole; Bøknæs, Niels; Dalgaard, Paw

2015-01-01

added acetic and/or lactic acids. The stochastic model was developed from an existing deterministic model including the effect of 12 environmental parameters and microbial interaction (O. Mejlholm and P. Dalgaard, Food Microbiology, submitted for publication). Observed maximum population density (MPD...... of the least and most preserved sample of CSGH and CSS were used as input for the existing deterministic model. For both modelling approaches, it was shown that lag time and the effect of microbial interaction needs to be included to accurately predict MPD values of L. monocytogenes. Addition of organic acids...... to CSGH and CSS was confirmed as a suitable mitigation strategy against the risk of growth by L. monocytogenes as both types of products were in compliance with the EU regulation on ready-to-eat foods....
Food problems and food irradiation, recent trend

International Nuclear Information System (INIS)

1990-01-01

Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)
Pulsed Electric Field treatment of packaged food

NARCIS (Netherlands)

Roodenburg, B.

2011-01-01

Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal
Current applications of probiotic foods in Africa

African Journals Online (AJOL)

ONOS

2010-01-25

Jan 25, 2010 ... Natural Food Preservation Systems. In: Wood BJB (Ed). The Lactic. Acid Bacteria. Vol. 1 Elsevier Science Publishers, London. FAO/WHO (2001).Health and nutritional properties of probiotics in food including powder milk with live Lactic acid bacteria. Cordoba,. Argentina: Food and Agriculture Organization ...
Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.

Science.gov (United States)

Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C

2006-01-01

This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.
The Research of Food Preservation by Irradiation and Its Industrialization in Korea

International Nuclear Information System (INIS)

Cho, Han Ok

1987-01-01

Since the late 1960s, radiation effects on the storage of potatoes, strawberry, grapes and rice have been investigated on an experimental basis in Korea, Based on the research results of batch scale storage for sprouting food (potatoes, onions, chestnuts) and white ginseng powder by the Korea Advanced Energy Research Institute (KAERI) and on the recommendation. Food irradiation is a new process that may provide an alternative to existing food processes. From the extensive research in food irradiation for more than three decades by leading international organizations and advanced countries, the efficacy of a number of applications has been established, including sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. Owing to the recommendation on the Wholesomeness of Irradiated Food by the Joint FAO/IAEA/W/o Expert Committee in 1980 and the adaption of the Codex General Standard for Irradiated Food by the Codex Allurements Commission in 1983, as of May 1985, thirty-two countries have officially approved 227 food items in 73 food groups as safe for human consumption. Food irradiation processing is increasingly recognized as a viable technology for reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals currently used
The impact of irradiated food on developing countries

International Nuclear Information System (INIS)

Pothisiri, P.; Kiatsurayanont, P.

1991-01-01

The demand for food and agricultural products in the developing countries is expected to increase - a reduction in food losses would be beneficial. Most fruits and vegetables are perishable and have a limited marketable life. There are a number of technologies which could be used to extend the marketable life of these commodities e.g chemical preservatives, drying, freezing, canning and irradiation. Much work has been done in the use of irradiation in the preservation of food and also in the control of foodborne diseases which is of particular importance in the developing countries of Asia and the Pacific Region. (author)
Preservation of stability and synchronization in nonlinear systems

International Nuclear Information System (INIS)

Fernandez-Anaya, G.; Flores-Godoy, J.J.; Femat, R.; Alvarez-Ramirez, J.J.

2007-01-01

Preservation of stability in the presence of structural and/or parametric changes is an important issue in the study of dynamical systems. A specific case is the synchronization of chaos in complex networks where synchronization should be preserved in spite of changes in the network parameters and connectivity. In this work, a methodology to establish conditions for preservation of stability in a class of dynamical system is given in terms of Lyapunov methods. The idea is to construct a group of dynamical transformations under which stability is retained along certain manifolds. Some synchronization examples illustrate the results
Preservation of stability and synchronization in nonlinear systems

Energy Technology Data Exchange (ETDEWEB)

Fernandez-Anaya, G. [Departamento de Fisica y Matematicas, Universidad Iberoamericana, Prol. Paseo de la Reforma 880, Lomas de Santa Fe, Mexico, D.F. 01210 (Mexico)], E-mail: guillermo.fernandez@uia.mx; Flores-Godoy, J.J. [Departamento de Fisica y Matematicas, Universidad Iberoamericana, Prol. Paseo de la Reforma 880, Lomas de Santa Fe, Mexico, D.F. 01210 (Mexico)], E-mail: job.flores@uia.mx; Femat, R. [Division de Matematicas Aplicadas y Sistemas Computacionales, IPICyT, Camino a la Presa San Jose 2055, Col. Lomas 4a. seccion, San Luis Potosi, San Luis Potosi 78216 (Mexico)], E-mail: rfemat@ipicyt.edu.mx; Alvarez-Ramirez, J.J. [Ingenieria de Procesos e Hidraulica, Universidad Autonoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Mexico, D.F. 09340 (Mexico)], E-mail: jjar@xanum.uam.mx

2007-11-12

Preservation of stability in the presence of structural and/or parametric changes is an important issue in the study of dynamical systems. A specific case is the synchronization of chaos in complex networks where synchronization should be preserved in spite of changes in the network parameters and connectivity. In this work, a methodology to establish conditions for preservation of stability in a class of dynamical system is given in terms of Lyapunov methods. The idea is to construct a group of dynamical transformations under which stability is retained along certain manifolds. Some synchronization examples illustrate the results.

Modern technologies and food safety

Directory of Open Access Journals (Sweden)

Grujić Radoslav

2003-01-01

Full Text Available To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issue are very important all over the World. According to recent research performed in last five years, most of the population of developed and semi-developed countries considers food safety a priority, as second place the presence of ingredients that can be harmful for human health and as third the content of nutrients required for normal functioning of the body. The WHO, CAC, WTO and other international institutions support these attitudes of consumers. There is more and more obvious pressure on food producers to preserve the environment, which has resulted in the introduction of production procedures known as "cleaning production".Regardless of which procedure is involved, it is necessary to implement the efficient quality control system and food safety. It is mandatory to request the compulsory implementation of different systems that are defined through the GMR GHR HACCR ISO 9000. In food production, these systems are complementary and only with full implementation of all of them in practice will if be possible to ensure the continuous production of quality and safe products. Food production must be seen as an undisturbed chain: primary production, transport, processing, storage, distribution and consumption. With strict implementation of the mentioned standards in all parts of the chain, the risk of injuries and poisoning of consumers will be decreased to
Development of radiation preservation technique in Beijing

International Nuclear Information System (INIS)

Zhang Hongdi; Li Guixiang; Pang Mei

1990-12-01

The 60 Co radiation preservation technique which was used to preserve persimmons, green peppers and four varieties of apple was studied. Apples and persimmons were irradiated with 0.1 ∼ 0.7kGy and 0.1 ∼ 1.0kGy respectively, then they were stored under a constant environmental temperature. Green peppers were treated with heat, irradiated with low dose and stored at low temperature. After a certain time of storing, the results showed that the quality of irradiated groups was better than control group, and there was no difference of main nutrient components between the irradiated groups and the control group. Finally, the radiation processing does not cause radioactivity increasing and microelements decreasing in the food
Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

OpenAIRE

Mohammad Faraji; Farzaneh Rahbarzare

2016-01-01

Background and objectives: High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP) in foodstuff by high performance liquid chromatography. Materials and methods: Important factors in extraction, separation and determination process were optimiz...
Ban irradiation of food

Energy Technology Data Exchange (ETDEWEB)

Hashim, Hatijah bt; Gnanamuthu, E

1986-12-31

Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper
Ban irradiation of food

International Nuclear Information System (INIS)

Hashim, Hatijah bt; Gnanamuthu, E.

1985-01-01

Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper
Preservation technologies for fresh meat - a review.

Science.gov (United States)

Zhou, G H; Xu, X L; Liu, Y

2010-09-01

Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.
Ionization of food products

International Nuclear Information System (INIS)

Vasseur, J.P.

1991-01-01

After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr
Criminal Protection of the Consumer of Irradiated food and Consumer Protection Against Contaminated Food with Radioactive Isotopes

International Nuclear Information System (INIS)

El-Baroudy, M.M.

2003-01-01

The widespread peaceful applications of atomic energy in food and agriculture had various positive and negative impacts on the economies of food and its production. Food is positively affected through either its treatment by ionizing radiation to preserve and reduce losses in it or by using mutations treated by ionizing radiation for improving their productivity. On the other hand, negative effects of nuclear energy on food are caused by nuclear explosions in nuclear weapons testing as well as by different nuclear energy applications and the wastes formed as a result of it. These activities can cause different contamination levels of the environment and particularly, the arable land. This in turn leads to the production of contaminated food with radioactive isotopes. Consequently, the present work which is subdivided into two parts, involves a study of both the positive and negative effects of ionizing radiations and radioactive isotopes on food. The first part deals with the legal protection of food treated by ionizing radiations to preserve it, explaining the related different legal and regulatory aspects. Food irradiation processes should be carried out in a framework of the national control regulations and in a way that is consistent with the reference standards adopted internationally for the safety and hygiene of food
An introduction to the irradiation processing of foods

International Nuclear Information System (INIS)

Hackwood, S.

1991-01-01

The food industry has used a variety of methods over the years to preserve or extend the shelf life of food. These have included cooking, packaging, smoking, chilling, freezing, dehydrating and using chemical additives. More recently, ionising radiation has been used to extend the storage life of foods. More research has been focussed on the effects of irradiation on foods than has been directed at any other form of food processing. This research has spanned 40 years and has been carried out in many countries. Food irradiation can be used to: (a) inhibit the sprouting of vegetables; (b) delay the ripening of fruits; (c) kill insect pests in fruit, grains or spices; (d) reduce or eliminate food spoilage organisms; (e) reduce food poisoning bacteria on some meats and sea food products. This chapter includes sections on the historical background; general aspects of radiation; scientific, technological, microbiological and toxicological aspects of food irradiation; nutritional aspects of food irradiation; consumer attitudes; current status and legislation; labelling. It concludes that the relatively new process of preserving food by irradiation compliments rather than competes with the presently available traditional methods. (author)
Food Irradiation Update and Cost Analysis

Science.gov (United States)

1991-11-01

Natick). Significant contributions were made by Dr. Irwin Taub and Mr. Christopher Rees of the Technology Acquisition Division, Food Engineering...stability. 5 Food Irradiation Update C-ost Analysis I. Introduction In the book The Physioloqy of Taste (1825), one of the pioneers of gastronomy ...review of the utility that radiation preserved foods might offer the military food service system. To date, this technology has seen limited use in the
Agrobiodiversity Genetic Variability Utilization in Organic Food Production

Directory of Open Access Journals (Sweden)

Dimitrijević Miodrag

2018-03-01

Full Text Available The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.
A comparison of preservative-free diclofenac and preserved diclofenac eye drops after cataract surgery in patients with diabetic retinopathy.

Science.gov (United States)

Yasuda, Kanako; Miyazawa, Akiko; Shimura, Masahiko

2012-06-01

The aim of this study was to compare the anti-inflammatory efficacy of preservative-free and preserved 0.1% diclofenac eye drops for the management of postoperative inflammation after cataract surgery in patients with nonproliferative diabetic retinopathy and in normal controls. Forty-two diabetic patients and 50 normal control patients who underwent small-incision phacoemulsification cataract surgery bilaterally received topical preservative-free diclofenac in 1 eye and preserved diclofenac in the other eye. The corrected distance visual acuity (CDVA) as determined by a logarithm of the minimum angle of resolution (logMAR) chart, intraocular pressure (IOP), foveal thickness (FT) using optical coherence tomography (OCT), and the anterior chamber flare (ACF) score measured with a laser flare cell meter were monitored for 12 weeks after surgery. In the eyes with diabetic retinopathy, there were no significant differences in CDVA, IOP, FT, and ACF score between the right and left eyes at the initial exam. After cataract surgery, changes in CDVA, IOP, and FT were not influenced by the preservative in the diclofenac eye drops. In contrast, the ACF score in the eyes treated with preserved diclofenac showed slower recovery from postoperative inflammation than the eyes treated with preservative-free diclofenac. In the normal control eyes, similar but milder changes were observed in each of the clinical parameters. Because preservative suppressed the anti-inflammatory efficacy of topical diclofenac after cataract surgery, preservative-free diclofenac may have an improved safety profile during postoperative treatment, especially in patients with diabetic retinopathy.
Application of low dose radiation for preservation of sea foods

International Nuclear Information System (INIS)

Venugopal, V.; Nair, P.M.

1994-01-01

Treatment of food with low doses of gamma radiation has been recognized to have two main advantages. These consist of: (1) improvement of food safety by elimination of pathogens and (2) reduction of microbial spoilage and extension of shelf life of perishable items by reducing the number of viable spoilage organisms. Studies during the last few decades have conclusively proved the beneficial effects of radiation with respect to fishery products. The three potential areas of application to fish products include: (i) radurization for shelf life extension (ii) radicidation to eliminate food borne pathogens in the products and (iii) radiation treatment to dried products to control insects
Design of fresh food sensory perceptual system for cold chain logistics

Directory of Open Access Journals (Sweden)

Zhang Ying

2018-01-01

Full Text Available According to the present stage low-level information of China's cold chain preservation, designed a kind of fresh food sensory perceptual system for cold chain logistics based on Internet of things. This system highly integrated applied many technologies such as the Internet of things technology, forecasting technology for fruits and vegetables preservation period, RFID and Planar bar code technology, big data and cloud computing technology and so on.Designed as a four-layer structure including sensing layer, network layer, control layer and user layer. The system can implement the real-time temperature and humidity environment parameters monitoring and early warning of the whole cold chain logistics for fresh agricultural products from picking, storage, transportation and processing link. It greatly improved the information level of cold chain circulation in our country and has a strong marketing value.
ANALISIS EKSTRAK TUMBUHAN REMPAH SEBAGAI PRESERVATIVES MAKANAN TAHU DIUJI SECARA IN VITRO

Directory of Open Access Journals (Sweden)

ni luh putu manik widiyanti

2017-01-01

Abstract Tofu is know as a traditional food and as a source of high quality protein that contains many essential amino acids and is proven to reduce levels of Low Density Lipoprotein. Tofu susceptible to decomposition by bacteria, because high of the protein content and water content. But many food entrepreneurs that naughty by adding formalin and methanyl yellow dye that banned its use in food regulation by Minister of Health Num. 1168/Menkes/PER/X/1999 for the food preservatives of tofu. The alternative is an antibacterial plants and used as a natural food preservatives including Cymbopogan ciratus (lemongrass, Cucurma domestica (turmeric and Alpinia galanga (galangal to inhibit bacterial growth in tofu. Tofu that has been created is still not meet the assessment standards of SNI 01-3142-1992 in aroma part, whereas 50% panelists who stated aroma tofu is slightly acidic. Organoleptic test of tofu in first day of soaked with natural preservatives, 100% panelists who stated tofu that soaked with three kinds natural preservatives with aroma and taste of Cymbopogon ciratus (lemongrass, Cucurma domestica (turmeric and Alpinia galanga (galangal extracts. The characteristic color of tofu, 100% panelists expressed that tofu with pure white color or pure yellowish and 100% panelists who stated normal of tofu in performance without slimy and moldy. In fact characteristic of tofu is decrease of quality result from organoleptic test on day three and six both in aroma, taste, color and performance of tofu. Gain score result show that tofu soaked with natural preservatives lemongrass concentration 20% that show increase bacteria in number. On third and six days, tofu soaked with 40% and 60% concentrations of lemongrass inhibit growth of bacteria. Result gain score indicates tofu that soaked with tumeric extract on first and sixth days soaked with 20%, 40% and 60% concentrations show all of tumeric extract concentrations didnt inhibit growth of bacteria. On the
Commercial implementation of food irradiation

International Nuclear Information System (INIS)

Welt, M.A.

1985-01-01

Recent positive developments in regulatory matters involving food irradiation appear to be opening the door to commercial implementation of the technology. Experience gained over five years in operating multi-purpose food irradiation facilities in the United States have demonstrated the technical and economic feasibility of the radiation preservation of food for a wide variety of purposes. Public education regarding food irradiation has been intensified especially with the growing favorable involvement of food trade associations, the USDA, and the American Medical Association. After 41 years of development effort, food irradiation will become a commercial reality in 1985. (author)
Agriculture and food processing

International Nuclear Information System (INIS)

Muhammad Lebai Juri

2003-01-01

This chapter discuss the application of nuclear technology in agriculture sector. Nuclear Technology has help agriculture and food processing to develop tremendously. Two techniques widely use in both clusters are ionization radiation and radioisotopes. Among techniques for ionizing radiation are plant mutation breeding, SIT and food preservation. Meanwhile radioisotopes use as a tracer for animal research, plant soil relations water sedimentology
Food processing with linear accelerators

International Nuclear Information System (INIS)

Wilmer, M.E.

1987-01-01

The application of irradiation techniques to the preservation of foods is reviewed. The utility of the process for several important food groups is discussed in the light of work being done in a number of institutions. Recent findings in food chemistry are used to illustrate some of the potential advantages in using high power accelerators in food processing. Energy and dosage estimates are presented for several cases to illustrate the accelerator requirements and to shed light on the economics of the process
Sensitivity analysis of the terrestrial food chain model FOOD III

International Nuclear Information System (INIS)

Zach, Reto.

1980-10-01

As a first step in constructing a terrestrial food chain model suitable for long-term waste management situations, a numerical sensitivity analysis of FOOD III was carried out to identify important model parameters. The analysis involved 42 radionuclides, four pathways, 14 food types, 93 parameters and three percentages of parameter variation. We also investigated the importance of radionuclides, pathways and food types. The analysis involved a simple contamination model to render results from individual pathways comparable. The analysis showed that radionuclides vary greatly in their dose contribution to each of the four pathways, but relative contributions to each pathway are very similar. Man's and animals' drinking water pathways are much more important than the leaf and root pathways. However, this result depends on the contamination model used. All the pathways contain unimportant food types. Considering the number of parameters involved, FOOD III has too many different food types. Many of the parameters of the leaf and root pathway are important. However, this is true for only a few of the parameters of animals' drinking water pathway, and for neither of the two parameters of mans' drinking water pathway. The radiological decay constant increases the variability of these results. The dose factor is consistently the most important variable, and it explains most of the variability of radionuclide doses within pathways. Consideration of the variability of dose factors is important in contemporary as well as long-term waste management assessment models, if realistic estimates are to be made. (auth)
Radioactivity and foods

International Nuclear Information System (INIS)

Olszyna-Marzys, A.E.

1991-01-01

The purpose of this article is to describe and contrast two relationships between radiation and food on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods

Application of edible coating with essential oil in food preservation.

Science.gov (United States)

Ju, Jian; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong

2018-03-26

Compared with other types of packaging, edible coatings are becoming more and more popular because of their more environmentally friendly properties and active ingredients carrying ability. The edible coating can reduce the influence of essential oils (EOs) on the flavor of the product and also can prolong the action time of EOs through the slow-release effect, which effectively promote the application of EOs in food. Understanding the different combinations of edible coatings and EOs as well as their antimicrobial effects on different microorganisms will be more powerful and targeted to promote the application of EOs in real food systems. The review focus on the contribution of the combination of EOs and edible coatings (EO-edible coatings) to prolong the shelf life of food products, (1) specifically addressing the main materials used in the preparation of EO-edible coatings and the application of EO-edible coatings in the product, (2) systematically summarizing the main production method of EO-edible coatings, (3) discussing the antiseptic activity of EO-edible coatings on different microorganisms in food.
Preservation of Agricultural Land as an Issue of Societal Importance

Directory of Open Access Journals (Sweden)

Elin Slätmo

2017-12-01

Full Text Available Based on concerns about food security and food sovereignty, it is appropriate to scrutinise societal measures for protecting agricultural land from conversion to other uses. Changes from agricultural to urban land use are particularly problematic, as they are largely irreversible. By analysing relevant Swedish policy, the present study investigated how the protection of agricultural land is framed as an issue of societal importance. Protection of agricultural land is enshrined in Swedish law, but its use is still continually changing to housing and other constructions. In a structured policy analysis, two questions were examined: (1 what are the societal motives for protecting agricultural land in Sweden, and (2 how do these motives influence the governance of agricultural land? The meaning of ‘national importance’, ‘suitable for cultivation’ and ‘significant national interests’ in Swedish land-use law was also analysed. The results showed that formulations in the law reflect the ambivalent discourses on agricultural land preservation and that the Swedish authorities view other land uses as more important than agriculture. The Swedish governance system is currently built on trust that municipal institutions will make satisfactory decisions concerning land and water use. However, it has been shown that these decisions have not been satisfactory concerning the protection of agricultural land, and it is important to acknowledge that the sum of local decisions can be degrading for these life-supporting resources. The present analysis revealed a looming conflict between the preservation of soils for food production, on one hand, and local participation in decision making, on the other. This raises the question of whether it is more important to defend subsidiarity or to preserve certain resources which are important for food security, such as agricultural land.
Role of radiation technology in preservation of food and agricultural commodities

International Nuclear Information System (INIS)

Rajput, Sanjay

2016-01-01

Several technological benefits can be achieved by gamma radiation processing of agricultural commodities and food include: inhibition of sprouting in tubers, bulbs and rhizomes; disinfestation of insect pests in stored products; disinfestation of quarantine pests in fresh produce; delay in ripening and senescence in fruits and vegetables; destruction of microbes responsible for spoilage of food; elimination of parasites and pathogens of public health importance in food
Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

DEFF Research Database (Denmark)

Hashemi, Marjan M.; Aminlari, Mahmoud; Forouzan, Mehdi M.

2018-01-01

Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifier is essential. Interestingly, the Lyz-GA conjugate exhibited...... possible the application of a natural preservative and emulsifier in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties....... improved functional properties and antibacterial activity. In order to approve the results of this study, the Lyz-GA conjugate was applied to mayonnaise as a natural preservative and emulsifier. Application of the Lzy-GA conjugate in mayonnaise expedited the death rate of both S. aureus and E. coli K-12...
Food irradiation: a look at regulatory status, consumer acceptance, and economies of scale

Energy Technology Data Exchange (ETDEWEB)

Morrison, R. M. [Economic Research Service, USDA (United States)

1986-02-15

Food irradiation is receiving renewed attention by many individuals--scientists, policy makers, agricultural producers, public health officials, and consumers. Interest in food irradiation’s benefits and limitations has been piqued by recent concerns over the safety of chemical fumigants and preservatives and interest in reducing the incidence of food borne diseases. Individuals concerned with food shortage problems in developing countries are anxious to see if irradiation can be used to eliminate high spoilage losses in those countries. Food processors and retailers are always looking for less costly preservation methods and exploring new techniques to achieve desirable qualities in fresh and processed foods.
Antimicrobial nanomaterials for food packaging applications

OpenAIRE

Radusin Tanja I.; Ristić Ivan S.; Pilić Branka M.; Novaković Aleksandra R.

2016-01-01

Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to ...
Data Preservation, Information Preservation, and Lifecyle of Information Management at NASA GES DISC

Science.gov (United States)

Khayat, Mo; Kempler, Steve; Deshong, Barbara; Johnson, James; Gerasimov, Irina; Esfandiari, Ed; Berganski, Michael; Wei, Jennifer

2014-01-01

Data lifecycle management awareness is common today; planners are more likely to consider lifecycle issues at mission start. NASA remote sensing missions are typically subject to life cycle management plans of the Distributed Active Archive Center (DAAC), and NASA invests in these national centers for the long-term safeguarding and benefit of future generations. As stewards of older missions, it is incumbent upon us to ensure that a comprehensive enough set of information is being preserved to prevent the risk for information loss. This risk is greater when the original data experts have moved on or are no longer available. Preservation of items like documentation related to processing algorithms, pre-flight calibration data, or input-output configuration parameters used in product generation, are examples of digital artifacts that are sometimes not fully preserved. This is the grey area of information preservation; the importance of these items is not always clear and requires careful consideration. Missing important metadata about intermediate steps used to derive a product could lead to serious challenges in the reproducibility of results or conclusions. Organizations are rapidly recognizing that the focus of life-cycle preservation needs to be enlarged from the strict raw data to the more encompassing arena of information lifecycle management. By understanding what constitutes information, and the complexities involved, we are better equipped to deliver longer lasting value about the original data and derived knowledge (information) from them. The NASA Earth Science Data Preservation Content Specification is an attempt to define the content necessary for long-term preservation. It requires new lifecycle infrastructure approach along with content repositories to accommodate artifacts other than just raw data. The NASA Goddard Earth Sciences Data and Information Services Center (GES DISC) setup an open-source Preservation System capable of long-term archive of
[Germinated or fermented legumes: food or ingredients of functional food].

Science.gov (United States)

Davila, Marbelly A; Sangronis, Elba; Granito, Marisela

2003-12-01

Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.
Irradiation of foods

International Nuclear Information System (INIS)

Pai, J.S.

2001-01-01

Although irradiation is being investigated for the last more than 50 years for the application in preservation of food, it has not yet been exploited commercially in some countries like India. No other food processing technique has undergone such close scrutiny. There are many advantages to this process, which few others can claim. The temperature remains ambient during the process and the form of the food does not change resulting in very few changes in the sensory and nutritive quality of the food product. At the same time the microorganisms are effectively destroyed. Most of the spoilage and pathogenic organisms are sensitive to irradiation. Fortunately, most governments are supportive for the process and enacting laws permitting the process for foods
9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Science.gov (United States)

2010-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...
An art report to analyze research status for the establishment of the space food development and future food system using the advanced food technology

International Nuclear Information System (INIS)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun

2006-12-01

The quality of food for the astronaut accomplishing the mission in the space is one of the most important matters, and it is time to study and develop Korean space food for the Korean astronaut in the space. Therefore, in the beginning of the space exploration era, it is necessary to establish a national long-term plan and study and develop Korean space food in order to provide food with better quality for the astronaut accomplishing the space mission. Using current food processing, preservation, and packaging technology, it is necessary to develop the Korean space food, provide Korean astronaut studying at the international space station, and study the future space food systems used for the long-term space voyage and planet habitat base in the era of space exploration. Space food is analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations, and many other methods before its final shipment on the space shuttle. Each technology developed for the advanced food system must provide the required attribute to the food system, including safety, nutrition, and acceptability. It is anticipated that the duration of the exploration class missions can be at least 2, 3 years, and one of the biggest challenges for these missions will be to provide acceptable food with a shelf-life of 3-5 years. The development of space food process/preservation technology and its ripple effect will make a contribution to the improvement of nation's international phase, and the developed space food will potentially be used for combat ration and emergency/special food like the U. S. A. In the 21th century of space exploration era, the development of the advanced food system and life support system in the Mars space base as well as the space shuttle will strengthen the capability to precede the future space exploration era
An art report to analyze research status for the establishment of the space food development and future food system using the advanced food technology

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun [KAERI, Daejeon (Korea, Republic of)

2006-12-15

The quality of food for the astronaut accomplishing the mission in the space is one of the most important matters, and it is time to study and develop Korean space food for the Korean astronaut in the space. Therefore, in the beginning of the space exploration era, it is necessary to establish a national long-term plan and study and develop Korean space food in order to provide food with better quality for the astronaut accomplishing the space mission. Using current food processing, preservation, and packaging technology, it is necessary to develop the Korean space food, provide Korean astronaut studying at the international space station, and study the future space food systems used for the long-term space voyage and planet habitat base in the era of space exploration. Space food is analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations, and many other methods before its final shipment on the space shuttle. Each technology developed for the advanced food system must provide the required attribute to the food system, including safety, nutrition, and acceptability. It is anticipated that the duration of the exploration class missions can be at least 2, 3 years, and one of the biggest challenges for these missions will be to provide acceptable food with a shelf-life of 3-5 years. The development of space food process/preservation technology and its ripple effect will make a contribution to the improvement of nation's international phase, and the developed space food will potentially be used for combat ration and emergency/special food like the U. S. A. In the 21th century of space exploration era, the development of the advanced food system and life support system in the Mars space base as well as the space shuttle will strengthen the capability to precede the future space exploration era
Optimization of preservation activities and preservation engineering (1)

International Nuclear Information System (INIS)

Aoki, Takayuki; Mimaki, Hidehito; Oda, Mitsuyuki

2004-01-01

In order to deal with the optimization of preservation activities and 'preservation engineering' which makes it possible, the relation between general society and preservation, the content and the structure of preservation activities, and the viewpoint and the approach of the optimization of the preventive preservation are described. The optimization of the preventive preservation is shown respectively in the four stages of planning, implementation, result evaluation and countermeasure. (K. Kato)
Egypt's policy concerning food irradiation research and technology

International Nuclear Information System (INIS)

Roushdy, H.M.

1978-01-01

The paper reviews current research in Egypt in the field of radiation preservation of food to accumulate the necessary data for drafting Egypts' policy towards prospects for application. Research activities in Egypt have been oriented to solving problems of local economic importance, e.g. inhibition of sprouting in potatoes, onions and garlic, extension of shelf-life of vegetables and fruits, disinfestation of stored grains and grain products, preservation of meat, meat products, fish, fats and oils, and elimination of parasites and microorganisms from animal feed. Extensive studies have been performed to determine the lowest radiation level required for short-term storage, changes in organoleptic, physical, chemical and microbiological values of irradiated food and wholesomeness studies to give evidence of the safety of irradiated food for human consumption. The paper summarizes Egypt's national planning for the transfer of such new technology, the establishment of the National Centre for Radiation Research and Technology to build up the national infrastructure for food irradiation research and application, and the formation of a Supreme Committee for Radiation Preservation of Food. Finally, the paper also surveys the locally available irradiators and correlates the design, capacity and capital cost against the actual needs of Egypt and the experience acquired. (author)
ANALYSIS OF PERFORMANCE FROM PROCESSING AND PRESERVING OF FRUIT AND VEGETABLES

Directory of Open Access Journals (Sweden)

APOSTOL CIPRIAN

2017-04-01

Full Text Available Given that the world population is increasing continuously in recent years, and natural resources are becoming increasingly scarce, ensuring healthy food problem is a global challenge. Nutritional value, palatability, and high degree of assimilation by the body makes fruits and vegetables are recommended and widely used in food, both fresh and preserved. The study aims at comparing the activity of manufacturing fruit and vegetable juices with the processing and preservation of fruit and vegetables to highlight which of the two is more efficient in the economic and financial point of view. Through a descriptive and comparative analysis of specific indicators are reflected the main aspects of the performance of the two sectors in Romania. The main source of information is the National Agency for Fiscal Administration. The period analyzed is from 2008, when started financial and economic crisis in Romania, and 2015, because until this year were available the necessary information, which can explain the evolution of performance not only during the crisis, as well as after it is finished. In this study, it was found that the industry processing and preservation of fruits and vegetables in Romania is quite efficient and has been constantly developing, but mainly in the processing and preservation of fruits and vegetables, the production of fruit and vegetables recording much lower.
Training manual on food irradiation technology and techniques. 2. ed.

International Nuclear Information System (INIS)

1982-01-01

The objective of the revised Training Manual is to help scientists to acquire the necessary knowledge needed for performing proper research and development work in the field of food irradiation. The Manual presents an up-to-date picture of the current state of food irradiation and reflects the important advances made in the technology of food irradiation, in the radiation chemistry of foods, in the microbiology of irradiated foods, in wholesomeness and standardization. It contains the following chapters: (1) Radionuclides and radiation; (2) Radiation detection and measurement; (3) Radiation protection; (4) Radiation chemistry; (5) Effects of radiation on living organisms; (6) Preservation of foods; (7) Radiation preservation of foods; (8) Packaging; (9) Combination processes; (10) Limitations of food irradiation; (11) Wholesomeness of irradiated foods; (12) Government regulation of irradiated foods; (13) Food irradiation facilities; (14) Commercial aspects of food irradiation; (15) Literature sources. The practical part of the Manual contains a revised and expanded series of detailed laboratory exercises in the use of ionizing radiation for food processing
Food package irradiator-a landmark of operational safety and food irradiation research

International Nuclear Information System (INIS)

Jain, M.P.; Sanyal, Bhaskar; Ghosh, Sunil K.

2017-01-01

Food irradiation in India has been undertaken for preservation of food for safe consumption, security of food for round the year and export of the food commodities to earn foreign exchange. Therefore, an irradiation plant known as Food Package Irradiator (FPI) was set-up in the year 1967 in BARC. This plant utilizes gamma radiation from "6"0Co source that has a maximum allowable activity of 100 kCi. It is a multipurpose facility where a wide range of products like onion for sprout inhibition to spices for microbial decontamination can be carried out. In short, the design of irradiator has been considered based on obtaining variable throughputs and variable dose rates
Radioactivity and food

International Nuclear Information System (INIS)

Olszyna-Marzys, A.E.

1990-01-01

Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references
Prospects of establishing food irradiation facilities in Kenya

International Nuclear Information System (INIS)

Mustapha, A.O.; Patel, J.P.; Rathore, I.V.S.; Hashim, N.O.; Kinyua, A.M.

2001-01-01

Full text: A national project of food irradiation in the country is being proposed. At present there are no facilities for food irradiation (and food irradiation research) in Kenya. This report is therefore largely comparative between the traditional and the conventional food preservation methods on the one hand and the irradiation technique on the other. The report is also based on information from other countries where food irradiation is practiced (Kawabata, 1981) or is being also contemplated (Diop et al, 1997), as well as on the relevant report of the International Atomic Energy Agency (IAEA) on this topic (IAEA, 1993). The paper presents the statement of the research problem, i.e., in Kenya large quantities of food and other farm produces go to waste annually as a result of the inadequacies of the preservation techniques currently in use. These (other) preservation techniques, although often less controversial than the irradiation techniques, have also been found to be more expensive to run when compared to irradiation techniques. Such techniques, presently employed in Kenya, include the traditional methods (e.g. sun drying, smoke and fire drying, etc.) and modern techniques such as freezing or refrigeration, lyophilization, etc., as well as application of chemicals like insecticides and fumigants. The latter combines the disadvantages of high costs with environmental pollution and associated health risks. In this preliminary research, aimed at studying the prospects of a national food irradiation project, the following food items that are selected for their importance to the economy of the country, include potatoes, rice, maize, coffee, tea, various fruits, fish and meat. The paper also explores the economic feasibility as well as the human and technological requirements of establishing a commercial food irradiation plant, with aim of assessing the applicability of food irradiation as alternative or a complimentary approach for preservation technique in
C2-rational cubic spline involving tension parameters

Indian Academy of Sciences (India)

preferred which preserves some of the characteristics of the function to be interpolated. In order to tackle such ... Shape preserving properties of the rational (cubic/quadratic) spline interpolant have been studied ... tension parameters which is used to interpolate the given monotonic data is described in. [6]. Shape preserving ...

Food safety through the training of 2-alcilciclobutanonas in processed foods by ionizing radiation

International Nuclear Information System (INIS)

Alves, Rodrigo Mendes

2016-01-01

Food irradiation is a means of preserving food which uses a processing technique that exposes the foods at a controlled high energy ionizing radiation. The treatment with the use of ionizing radiation in foods has many applications technologically and technically feasible, including the ability to improve the microbiological safety and reducing levels of pathogenic bacteria, inhibiting the germination of tubers plant application, preserving stored foods or the stability of storage and is also used to increase the shelf life of certain products due to the reduction of contamination by microorganisms. Due to the increase of international trade in food and the growing regulatory requirements of consumer markets increasingly importing and exporting countries have shown interest in food irradiation and conducted research in the practical application of this technology and detection methods of treatment. Numerous surveys were conducted worldwide, resulting in efficient protocols to identify which foods were irradiated or not. Until then, the 'myth' that irradiated food could not be detected and they were not formed any single radiation products has been replaced by the knowledge that many changes can occur in irradiated foods and these changes could be used as tools to identify this technology. The radiation processing resulting in characteristic patterns formations of saturated hydrocarbons, aldehydes, methyl and ethyl esters and 2-alcilciclobutanonas, depending on the fatty acid composition of the lipid that composes the food. Thus the purpose of this study was to collect data to compare the effects of different doses of gamma radiation and electron in foods that have fat to determine possible changes resulting from the use of irradiation, as the presence of 2-Alcilciclobutanonas and also show main equipment used for food irradiation and its categories, with the aim of informing the general public. (author)
Responses to GM food content in context with food integrity issues: results from Australian population surveys.

Science.gov (United States)

Mohr, Philip; Golley, Sinéad

2016-01-25

This study examined community responses to use of genetically modified (GM) content in food in the context of responses to familiar food additives by testing an empirically and theoretically derived model of the predictors of responses to both GM content and food integrity issues generally. A nationwide sample of 849 adults, selected at random from the Australian Electoral Roll, responded to a postal Food and Health Survey. Structural equation modelling analyses confirmed that ratings of general concern about food integrity (related to the presence of preservatives and other additives) strongly predicted negativity towards GM content. Concern about food integrity was, in turn, predicted by environmental concern and health engagement. In addition, both concern about food integrity generally and responses to GM content specifically were weakly predicted by attitudes to benefits of science and an intuitive (i.e., emotionally-based) reasoning style. Data from a follow-up survey conducted under the same conditions (N=1184) revealed that ratings of concern were significantly lower for use of genetic engineering in food than for four other common food integrity issues examined. Whereas the question of community responses to GM is often treated as a special issue, these findings support the conclusion that responses to the concept of GM content in food in Australia are substantially a specific instance of a general sensitivity towards the integrity of the food supply. They indicate that the origins of responses to GM content may be largely indistinguishable from those of general responses to preservatives and other common food additives. Copyright © 2015 Elsevier B.V. All rights reserved.
Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Science.gov (United States)

Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721
Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Directory of Open Access Journals (Sweden)

Kamal Rai Aneja

2014-01-01

Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

Science.gov (United States)

Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
Preservation of potatoes by gamma irradiation

International Nuclear Information System (INIS)

Nouani, A.; Boussaha, A.

1987-01-01

In Algeria, potatoes are a major food item in nutrition habits. Because of lack of cold storage facilities, losses can reach up to 40% of the total output of summer harvest. This paper describes the first experiments on the application of gamma irradiation for the preservation of local varieties of potatoes. Losses are strongly reduced by inhibition sprouting effect of irradiation and reduction of sugars content has no significant influence on the acceptability of irradiated potatoes
Current status and regulation of food irradiation

International Nuclear Information System (INIS)

Sivinski, J.S.

1987-01-01

It is estimated by the Food and Agricultural Organization (FAO) of the United Nations that 25 to 35 percent of world food production is lost through natural causes such a pests, microbes, and insects. In the ASEAN countries alone, postharvest losses of cereals are estimated at 30 percent, fruits and vegetables at 20 to 40 percent, and up to 50 percent for fish. Some products in Africa suffer postharvest losses as high as 50 percent. One of the best responses to the problem of world hunger is preservation of what has already been grown. If postharvest losses worldwide could be minimized, food supply gains could be made without allocation of additional resources. The problems of food production, processing and storage require a continuing search for effective, technically and economically feasible alternative methods of food preservation. Food irradiation is not a panacea for this problem, however. Alone, it cannot change conditions or solve the problems of world hunger, but it can become a factor in the improvement of conditions where improved human nutrition is an immediate need. Food irradiation has progressed steadily over the past 40 years in terms of research, development, and legislative or regulatory activities
Food irradiation

International Nuclear Information System (INIS)

Paganini, M.C.

1991-06-01

Food treatment by means of ionizing energy, or irradiation, is an innovative method for its preservation. In order to treat important volumes of food, it is necessary to have industrial irradiation installations. The effect of radiations on food is analyzed in the present special work and a calculus scheme for an Irradiation Plant is proposed, discussing different aspects related to its project and design: ionizing radiation sources, adequate civil work, security and auxiliary systems to the installations, dosimetric methods and financing evaluation methods of the project. Finally, the conceptual design and calculus of an irradiation industrial plant of tubercles is made, based on the actual needs of a specific agricultural zone of our country. (Author) [es
Possible use of ionizing radiation in food preservation

International Nuclear Information System (INIS)

Salkova, Z.

1975-01-01

An informative survey is presented of the application of ionizing radiation in the food industry based on experiments performed and literary data. The possibility of radiation treatment of potatoes, onions and strawberries is discussed and the positive effect of experimentally determined gamma radiation doses on the extension of storage of meat is shown
Food irradiation: the 'experts' choice

International Nuclear Information System (INIS)

Watts, P.

1990-01-01

The UK Government has decided to lift the ban on food irradiation. The proponents of food irradiation claim it is an effective and safe means of preserving food, at minimum risk to the public. However, the prospect of irradiated food being on the shelves has created considerable opposition from environmental, consumer, public health groups and trade unions. The long list of unanswered health and safety questions means the public could be exposed to a whole new range of risks. The consumer is justified as saying ''if food has to be irradiated, what was wrong with it, good food does not need irradiating''. The answer to food contamination is improved hygiene and training in farm, factory and shop. (author)
A new parameter to simultaneously assess antioxidant activity for multiple phenolic compounds present in food products.

Science.gov (United States)

Yang, Hong; Xue, Xuejia; Li, Huan; Tay-Chan, Su Chin; Ong, Seng Poon; Tian, Edmund Feng

2017-08-15

In this work, we established a new methodology to simultaneously assess the relative reaction rates of multiple antioxidant compounds in one experimental set-up. This new methodology hypothesizes that the competition among antioxidant compounds towards limiting amount of free radical (in this article, DPPH) would reflect their relative reaction rates. In contrast with the conventional detection of DPPH decrease at 515nm on a spectrophotometer, depletion of antioxidant compounds treated by a series of DPPH concentrations was monitored instead using liquid chromatography coupled with quadrupole time-of-flight (LC-QTOF). A new parameter, namely relative antioxidant activity (RAA), has been proposed to rank these antioxidants according to their reaction rate constants. We have investigated the applicability of RAA using pre-mixed standard phenolic compounds, and also extended this application to two food products, i.e. red wine and green tea. It has been found that RAA correlates well with the reported k values. This new parameter, RAA, provides a new perspective in evaluating antioxidant compounds present in food and herbal matrices. It not only realistically reflects the antioxidant activity of compounds when co-existing with competitive constituents; and it could also quicken up the discovery process in the search for potent yet rare antioxidants from many herbs of food/medicinal origins. Copyright © 2017 Elsevier Ltd. All rights reserved.
Sodium metabisulphite, a preservative agent, decreases the heart capillary volume and length, and curcumin, the main component of Curcuma longa, cannot protect it.

Science.gov (United States)

Noorafshan, A; Asadi-Golshan, R; Monjezi, S; Karbalay-Doust, S

2014-01-01

Sodium metabisulphite is used as an antioxidant agent in many pharmaceutical formulations. It is extensively used as a food preservative and disinfectant. It has been demonstrated that sulphite exposure can affect some organs. Curcumin, the main element of Curcuma longa, has been identified to have multiple protective properties. The present study extends the earlier works to quantitative evaluation of the effects of sulphite and curcumin on the heart structure using stereological methods. In this study, 28 rats were randomly divided into four experimental groups. The rats in groups I to IV received distilled water (group I), sodium metabisulphite (25 mg/ kg/day) (group II), curcumin (100 mg/kg/day) (group III), and sodium metabisulphite+curcumin (group IV), respectively, for 8 weeks. The left ventricle was subjected to stereological methods to estimate the quantitative parameters of the myocardium. A 20 % decrease was observed in the total volume of ventricular tissue in the sulphite-treated animals compared to the distilled water treatment (P curcumin did not protect the animals against the structural changes of the ventricle. Sulphite, as a preservative food agent, reduced the length and volume of the ventricular capillaries and curcumin could not protect them.
Optimization of preservation activities and preservation engineering (2)

International Nuclear Information System (INIS)

Aoki, Takayuki; Mimaki, Hidehito; Oda, Mitsuyuki

2004-01-01

In order to deal with the optimization of preservation activities and 'preservation engineering' which makes it possible, the viewpoint and the approach of the optimization of the ex post facto preservation and the content to be possessed in 'preservation engineering' are described. The optimization of the ex post facto preservation is shown respectively in the four stages of planning, implementation, result evaluation and countermeasure. (K. Kato)
Mathematical model of solid food pasteurization by ohmic heating: influence of process parameters.

Science.gov (United States)

Marra, Francesco

2014-01-01

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. In the model, thermophysical and electrical properties as function of temperature are used. Previous works have shown the occurrence of heat loss from food products to the external environment during ohmic heating. The current model predicts that, when temperature gradients are established in the proximity of the outer ohmic cell surface, more cold areas are present at junctions of electrodes with lateral sample surface. For these reasons, colder external shells are the critical areas to be monitored, instead of internal points (typically geometrical center) as in classical pure conductive heat transfer. Analysis is carried out in order to understand the influence of pasteurisation process parameters on this temperature distribution. A successful model helps to improve understanding of these processing phenomenon, which in turn will help to reduce the magnitude of the temperature differential within the product and ultimately provide a more uniformly pasteurized product.
Radioactivity and foods

International Nuclear Information System (INIS)

Olszyna Marzys, A.E.

1991-01-01

The purpose of this article is to describe and contrast two relationships between radiation and food-on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undesirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chernobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods. 14 refs, 4 tabs
Expression of Staphylococcal Enterotoxins under Stress Encountered during Food Production and Preservation.

Science.gov (United States)

Schelin, Jenny; Susilo, Yusak Budi; Johler, Sophia

2017-12-15

Staphylococcal food poisoning (SFP) is the most prevalent cause of food-borne intoxications worldwide. Consumption of enterotoxins preformed in food causes violent vomiting and can be fatal in children and the elderly. While being repressed by competing bacteria in most matrices, Staphylococcus aureus benefits from crucial competitive advantages in foods with high osmolarity or low pH. During recent years, the long-standing belief in the feasibility of assessing SFP risk based on colony-forming units of S. aureus present in food products has been disproven. Instead, researchers and food business operators are acutely aware of the imminent threat arising from unforeseeable enterotoxin production under stress conditions. This paradigm shift led to a variety of new publications enabling an improved understanding of enterotoxin expression under stress conditions encountered in food. The wealth of data provided by these studies is extremely diverse, as it is based on different methodological approaches, staphylococcal strains, stressors, and enterotoxins. Therefore, in this review, we aggregated and critically evaluated the complex findings of these studies, to provide readers with a current overview of the state of research in the field.
Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

International Nuclear Information System (INIS)

1981-01-01

Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination
Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1981-09-15

Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination
Contemporary food technology and its impact on cuisine.

Science.gov (United States)

Lupien, John R; Lin, Ding Xiao

2004-01-01

This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.
A methodology for the sustainability assessment of agri-food systems: an application to the Slow Food Presidia project.

Directory of Open Access Journals (Sweden)

Cristiana Peano

2014-12-01

Full Text Available New and alternative models for agri-food production and consumption have brought up questions regarding the effects they have on local development processes in terms of the economic exploitation of rural areas as well as environmental, cultural, and social factors. The agri-food system proposed by the Slow Food (SF Presidia Project, which focuses on farm-to-market systems for local, high-quality, sustainable products, can respond to the new and emerging needs of both rural and urban populaces via several approaches in addition to food production itself. However, evaluating these parameters is challenging. The aim of this study was to develop an indicator-based tool to monitor the sustainability in agri-food systems that considers quality as well as economic, ecological, social, and cultural aspects. We: (i translated the major SF principles of "good," "clean," and "fair" into five major criteria to evaluate sustainability; (ii designed multiple indicators to monitor progress toward sustainability for each of those criteria; and (iii applied the monitoring tools to three case studies as a first attempt at end-use validation. Indicators and criteria were weighted either equally or based on their importance to surveyed stakeholders, i.e., consumers, producers, and scientists/experts. The proposed approach performed well as a tool for a broad sustainability evaluation by effectively combining the indicators with the same feedback. With this approach, we demonstrated that the SF Presidia project increases all dimensions of sustainability and in particular socioeconomic and cultural capital by preserving the environmental and quality aspects of the food products.

Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging.

Science.gov (United States)

Moghimi, Roya; Aliahmadi, Atousa; Rafati, Hasan

2017-11-01

Edible films containing essential oils (EO) as natural antibacterial agents are promising systems for food preservation. In this work, nanoemulsions of Thymus daenensis EO (wild; F1 and cultivated; F2) were loaded in hydroxyl propyl methyl cellulose (HPMC) films and the effect of different parameters (polymer, plasticizer, and EO concentration) on the film properties were analyzed and optimized. Prepared HPMC films were characterized in terms of EO loading, morphology, mechanical properties, and the antibacterial activity. The results of SEM showed uniform incorporation of nanoemulsions into the edible film. Investigation of the mechanical properties of two edible films revealed a plasticizing effect of T. daenensis EO on the films. Also, edible films had noticeable antimicrobial activity against selected microorganisms, i.e. 47.0±2.5mm and 22.6±0.5mm zone of inhibition against S. aureus for films containing F1 and F2, respectively. Incorporation of nanoemulsions into the HPMC films can be used for active food preservation. Copyright © 2017 Elsevier Ltd. All rights reserved.
Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology.

Science.gov (United States)

Sousa, Sílvia G; Delgadillo, Ivonne; Saraiva, Jorge A

2016-01-01

Human milk is seen not only as a food, but as a functional and dynamic biologic system. It provides nutrients, bioactive components, and immune factors, promoting adequate and healthy growth of newborn infants. When mothers cannot supply their children, donated breast milk is the nutrition recommended by the World Health Organization, as it is a better alternative than infant formula. However, because of the manner in which donor milk is handled in human milk banks (HMB) many of the properties ascribed to mother's own milk are diminished or destroyed. The major process responsible for these losses is Holder pasteurization. High-pressure processing (HPP) is a novel nonthermal pasteurization technology that is being increasingly applied in food industries worldwide, primarily as an alternative to thermal treatment. This is due to its capacity to inactivate microorganisms while preserving both nutritional and bioactive components of foods. This review describes human milk composition and preservation, and critically discusses HMB importance and practices, highlighting HPP as a potential nonthermal pasteurization technology for human milk preservation. HPP technology is described and the few currently existing studies of its effects in human milk are presented.
Evaluation of the Zootechnical Parameters of Broiler Chickens Providing Different Percentages of Saccharomyces cerevisiae In the Food

Directory of Open Access Journals (Sweden)

Fabio Cárdenas Neita

2014-08-01

Full Text Available The yeast Saccharomyces cerevisiae (PcSc belongs to the family of probiotics and is considered to be one of the most promising alternatives to replace the use of antibiotic growth promoters (APC in animal feed, as these have not been used properly in causing microbial resistance to antibiotic therapies in animals and in humans. The new systems of broiler production must adapt to the growing demands of a population increasingly critical of products of animal origin. For this reason, the implementation of different alternatives to the APC can be used in feeding chickens, and doesn’t create a risk to animal or human health. In this study the zootechnical parameters were evaluated: weight gain, and feed conversion efficiency in broilers, providing a dose of 1 % and 2 % commercial yeast product in total daily food; 90 mixed breed Cobb chickens day old to 42 days old were used. They were randomized into three groups: control: food without adding yeast; Treatment 1: 1 % yeast PcSc in food; Treatment 2: 2 % yeast PcSc on food, diet of the three groups was based on a commercial concentrate that met the nutritional requirements for the breed, the birds were subjected to the same management conditions and sanitation. Using simple random sampling; each group of 30 individuals and 3 replicates of 10 individuals per treatment were administered. The experimental group with 1 % PcSc finished with more weight relative to the other groups, while feed conversion was better for the animals of treatment 1, and increased the feed efficiency obtained in the group with 2 % yeast (P <0.05. These results demonstrate that the inclusion of yeast PcSc in food, increase the production parameters of broilers and thereby the gains poultry farmers.
Bacterial SOS response: a food safety perspective

NARCIS (Netherlands)

Veen, van der S.; Abee, T.

2011-01-01

The SOS response is a conserved inducible pathway in bacteria that is involved in DNA repair and restart of stalled replication forks. Activation of the SOS response can result in stress resistance and mutagenesis. In food processing facilities and during food preservation, bacteria are exposed to
Not to confuse 'contaminated' food and 'irradiated' or 'ionised' food

International Nuclear Information System (INIS)

2005-01-01

Food contamination corresponds to the undesired presence of radioactive products in food, while irradiation is a process to which food can be deliberately submitted to improve its preservation or hygiene. This publication explains this difference. It describes the process, physical effects and health impacts of radioactive contamination of food. It briefly describes irradiation or ionisation processes, their objectives, doses of ionising radiations used on food products, undesired and harmful effects. It also indicates food products concerned by these irradiation processes, and the associated legal framework, evokes the lack of information of consumers regarding such practices, briefly evokes risks associated with irradiation installations, and indicates where these installations are located in France
Food irradiation

International Nuclear Information System (INIS)

Migdal, W.

1995-01-01

A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)
Use of ionising radiation for food processing applications

International Nuclear Information System (INIS)

Ninjoor, V.

1989-01-01

Food irradiation is a recently developed technique used to sterilize and preserve food. Food products are exposed to ionising radiations such as X-rays, gamma rays or high energy electrons which destroy food borne pathogens and parasites and inhibit sprouting. Shelf life of food is extended. The following aspects of radiation processing of food are discussed in the monograph: radiation sources, choice of dose for specific results, safety and nutritional quality of radiation processed food, international status of acceptance of food irradiation, and cost. (M.G.B.). 6 tabs
Study on chemical, bioactive and food preserving properties of Laetiporus sulphureus (Bull.: Fr.) Murr.

Science.gov (United States)

Petrović, Jovana; Stojković, Dejan; Reis, Filipa S; Barros, Lillian; Glamočlija, Jasmina; Ćirić, Ana; Ferreira, Isabel C F R; Soković, Marina

2014-07-25

Laetiporus sulphureus (Bull.: Fr.) Murr. was studied to determine the nutritional value, bioactive compounds, in vitro antioxidants, and antimicrobial and antitumor activities. The studied mushroom is a rich source of carbohydrates and proteins. Mannitol and trehalose were the main free sugars. In addition, the polyunsaturated fatty acids α-, γ- and δ-tocopherols were found. Oxalic and citric acids were the most abundant organic acids; cinnamic and p-hydroxybenzoic acids were quantified in the methanolic extract and could be related to the antioxidant properties. It was the polysaccharidic extract that exhibited higher antioxidant and antimicrobial activities, indicating that the compounds present in this extract possess stronger bioactivity. Only the polysaccharidic extract revealed antiproliferative activity in human tumor cell lines. In addition, a suitable model system with chicken pâté was developed to test the antimicrobial preserving properties of L. sulphureus. The methanolic extract was used to examine in situ preserving properties against Aspergillus flavus and demonstrated excellent preserving potential.
Studies on the preservation of food by gamma irradiation

International Nuclear Information System (INIS)

Kim, S.K.; Umeda, K.

1979-01-01

This work was conducted to investigate the effects of ionizing radiation on the preservation of potato. The Irish Cobbler potato tubers were irradiated at the doses of 7 krad and 15 krad of gamma ray of Co-60 at room temperature. When the potato tubers were stored under various conditions, the freshness and preservability of irradiated potato tubers were remarkably extended by 20, June. The results of this work are summarized as follows: The potato tubers applied with 15 krad of gamma ray were observed freshness without any shrinkage and defects. The potato tubers of control rotted and sprouted completely on 3, March. All tubers of them were cured at 7 0 C and relative humidity of 90% for a month before irradiation and they were treated at 18-20 0 C and RH 80% for 2 weeks after irradiation. They were stored at the above mentioned conditions. Reducing Sugar content of irradiated potato tubers was negligibly changed such as non-irradiated potato tubers along with an extended storage period, when they, as pre-and post-irradiation, were stored at 7 0 C and RH 90%. If they were treated at 18-20 0 C and RH 80% for 2 weeks after irradiation, reducing sugar content of the potato tubers was temporarily increased and then it was decreased as much as the former. As the result of microscopic test for the wound-peridom formation of potato tubers, the dark brown cork layer of wounded tuber of control was perfectly built up at about 2 weeks of the post wound, and starch particles have disappeared almost. The cork layer of irradiated potato tuber was formed at 3-4 weeks after wounded and also starch particles were not watched. The layers irradiated potato was observed the same as cork layer of sound potato. (author)
Normothermic perfusion: a new paradigm for organ preservation.

Science.gov (United States)

Brockmann, Jens; Reddy, Srikanth; Coussios, Constantin; Pigott, David; Guirriero, Dino; Hughes, David; Morovat, Alireza; Roy, Debabrata; Winter, Lucy; Friend, Peter J

2009-07-01

Transplantation of organs retrieved after cardiac arrest could increase the donor organ supply. However, the combination of warm ischemia and cold preservation is highly detrimental to the reperfused organ. Our objective was to maintain physiological temperature and organ function during preservation and thereby alleviate this injury and allow successful transplantation. We have developed a liver perfusion device that maintains physiological temperature with provision of oxygen and nutrition. Reperfusion experiments suggested that this allows recovery of ischemic damage. In a pig liver transplant model, we compared the outcome following either conventional cold preservation or warm preservation. Preservation periods of 5 and 20 hours and durations of warm ischemia of 40 and 60 minutes were tested. After 20 hours preservation without warm ischemia, post-transplant survival was improved (27%-86%, P = 0.026), with corresponding differences in transaminase levels and histological analysis. With the addition of 40 minutes warm ischemia, the differences were even more marked (cold vs. warm groups 0% vs. 83%, P = 0.001). However, with 60 minutes warm ischemia and 20 hours preservation, there were no survivors. Analysis of hemodynamic and liver function data during perfusion showed several factors to be predictive of posttransplant survival, including bile production, base excess, portal vein flow, and hepatocellular enzymes. Organ preservation by warm perfusion, maintaining physiological pressure and flow parameters, has enabled prolonged preservation and successful transplantation of both normal livers and those with substantial ischemic damage. This technique has the potential to address the shortage of organs for transplantation.
Irradiation as an effective method of food conservation

International Nuclear Information System (INIS)

Stachowicz, W.

1994-01-01

Irradiation as an effective method for food preservation has been introduced. The worldwide history of radiation methods development has been shown. The state of art of international legislation connected with food irradiation and licensing of that technology in different countries has been reviewed. The list of food products commonly accepted for radiation conservation has also been performed
FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

Directory of Open Access Journals (Sweden)

Duygu Çelik

2015-01-01

Full Text Available An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient’s life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki.
Food irradiation: chemistry and applications

International Nuclear Information System (INIS)

Thakur, B.R.; Singh, R.K.

1994-01-01

Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a “process in waiting.” Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food‐borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world
Sub-Micron Grinding of a Food Product

NARCIS (Netherlands)

Hennart, S.L.A.

2011-01-01

This thesis describes how the activity of a preservative product used in food coatings can be optimized. This project is partly sponsored by the European Marie Curie Framework projects as part of the BioPowders research training network. DSM Food Specialties hosts and co finances this project. The
Effect of Preservative on the Shelf Life of Yoghurt Produced from Soya Beans Milk

Directory of Open Access Journals (Sweden)

Uduak G. AKPAN

2007-09-01

Full Text Available This study concentrated on the effects of preservatives on shelf life of yoghurt produced from Soya beans milk. The yoghurt was produced by heating Soya beans milk slurry, cooled and incubated with starter culture. After the required yoghurt has been formed, sugar, flavour and preservatives were added. Study of the effect of preservatives revealed that Sodium benzoate preservative used at 20mg/ml give the best (optimum preservation on both shelf and refrigeration storage for 15 and 21 days respectively. This is because the inhibitive ability of Sodium benzoate at lower temperature is higher than that of Potassium metabisulphate preservative. The study also revealed that 40mg/ml concentration of the combined preservatives gives the best (optimum concentration level for both shelf and refrigeration storage with pH values of 3.92 and 4.01 respectively after 14 days fermentation. The preservatives concentration added are within the threshold values specified by Standard Organization of Nigeria (SON and National Agency for Food Administration and Control (NAFDAC.
Utilization of irradiation on food preservation

International Nuclear Information System (INIS)

Cho, Han Ok; Kwon, Joong Ho; Byun, Myung Woo

1985-04-01

The number of total viable bacteria in chicken meat was reduced by over 90% with irradiation treatments of 5-10 kGy, and also an irradiation dose of yeasts, molds, coliforms, and especially Salmonella for 2-4 weeks of storage. In physicochemical properties of stored chichen, such as water holding capacity, TBA number, UBN, odor, color, overall appearance, cooking quality and organoleptic characteristics, the irradiated samples were superior to the nonirradiated samples, so the freshness of irradiated chicken was retained until 30 days ofter storage at 3-4degC. Commercial fried fish paste was comtaminated by 2.2x10 3 counts in total variable bacteria, 2.8x10 2 counts in yeasts and models, and 1.0x10 2 counts in coliforms, per gram of samples, but irradiation treatment of more than 3 kGy could reduce the microbial load up to 80-90%. As the storage period increased, chemical components of the irradiated samples were better than those of the nonirradiated samples, and the self-life of irradiated groups was extended by 3-4 times as compared with that of nonirradiated groups at room(10-20degC) and low(3-4degC) temperatures without apparent changes in organoleptic properties. Some packaged dried fishes, such as dried cod, dried squid, dried file fish and dried pollack, were preserved by irradiation under the room condictions. After storage of one year the by irradiated samples with doses of 3-8 kGy were found to be marketable resulting from organoleptic observations without showing any storage loss due to microbial and insect factors. (Author)
Modelling microbial interactions and food structure in predictive microbiology

NARCIS (Netherlands)

Malakar, P.K.

2002-01-01

Keywords: modelling, dynamic models, microbial interactions, diffusion, microgradients, colony growth, predictive microbiology.
Growth response of microorganisms in foods is a complex process. Innovations in food production and preservation techniques have resulted in adoption of
Fourier Magnitude-Based Privacy-Preserving Clustering on Time-Series Data

Science.gov (United States)

Kim, Hea-Suk; Moon, Yang-Sae

Privacy-preserving clustering (PPC in short) is important in publishing sensitive time-series data. Previous PPC solutions, however, have a problem of not preserving distance orders or incurring privacy breach. To solve this problem, we propose a new PPC approach that exploits Fourier magnitudes of time-series. Our magnitude-based method does not cause privacy breach even though its techniques or related parameters are publicly revealed. Using magnitudes only, however, incurs the distance order problem, and we thus present magnitude selection strategies to preserve as many Euclidean distance orders as possible. Through extensive experiments, we showcase the superiority of our magnitude-based approach.
Applications of sonochemistry in Russian food processing industry.

Science.gov (United States)

Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

2014-11-01

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.
COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

OpenAIRE

V. B. Krylova; T. V. Gustova

2017-01-01

In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative eﬀect of more acidic sauce on preservation of the protein nitr...

Food security and women's roles in Moroccan Berber (Amazigh) society today.

Science.gov (United States)

Belahsen, Rekia; Naciri, Kaoutar; El Ibrahimi, Abdennacer

2017-11-01

Traditionally, the Berber diet was part of a semiautarkic economy. The suitability of the diet to the regional ecosystem has guaranteed food security for the Berber tribes of Morocco and other countries of North Africa. As part of a patriarchal model, Berber dietary patterns are historically embedded in a social system where women's and men's roles are complementary at all stages of food production, processing, and conservation. Women have played a dominant role in the conservation of Berber dietary patterns through the preservation of biodiverse seeds and local varieties, the transmission of the Berber language through generations, and the sharing of knowledge on food, medicinal plants, and cultural practices related to diet and food security. Political, social, demographic, economic, and cultural factors have affected the Berber dietary model and the role of women in its preservation. The shift from a semiautarkic traditional model to a model within a market economy has led to food importation, the erosion of culinary components such as wild edible plants and dietary homogenization. Despite these changes and the associated nutrition transition, the Berber diet remains a cultural heritage because of its rich diversity. Berber women play a crucial role in the preservation and sustainability of Berber culinary heritage and food security. © 2018 John Wiley & Sons Ltd.
The application of irradiation techniques for food preservation and processing improvement

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Cho, Han Ok; Jo, Sung Ki; Yook, Hong Sun; Kwon, Oh Jin; Yang, Jae Seung; Kim, Sung; Im, Sung Il

1997-09-01

This project has intended to develop alternative techniques to be used in food industry for food processing and utilization by safe irradiation methods. For improvement of rheology and processing in corn starch by irradiation, the production of modified starch with low viscosity as well as with excellent viscosity stability became feasible by the control of gamma irradiation dose levels and the amount of added inorganic peroxides to starch. Also, this project was developed the improvement methods of hygienic quality and long-term storage of dried red pepper by gamma irradiation. And, in Korean medicinal plants, 10 kGy gamma irradiation was effective for improving sanitary quality and increasing extraction yield of major components. For the sanitization of health and convenience foods, gamma irradiation was more effective than ozone treatment in decontamination of microorganisms, with minimal effect on the physicochemical properties analysed. In evaluation of wholesomeness, gamma-irradiated the Korean medicinal plants could be safe on the genotoxic point of view. And, thirteen groups of irradiated foods approved for human consumption from Korea Ministry of Health and Welfare. (author). 81 refs., 74 tabs.
The application of irradiation techniques for food preservation and processing improvement

International Nuclear Information System (INIS)

Byun, Myung Woo; Cho, Han Ok; Jo, Sung Ki; Yook, Hong Sun; Kwon, Oh Jin; Yang, Jae Seung; Kim, Sung; Im, Sung Il.

1997-09-01

This project has intended to develop alternative techniques to be used in food industry for food processing and utilization by safe irradiation methods. For improvement of rheology and processing in corn starch by irradiation, the production of modified starch with low viscosity as well as with excellent viscosity stability became feasible by the control of gamma irradiation dose levels and the amount of added inorganic peroxides to starch. Also, this project was developed the improvement methods of hygienic quality and long-term storage of dried red pepper by gamma irradiation. And, in Korean medicinal plants, 10 kGy gamma irradiation was effective for improving sanitary quality and increasing extraction yield of major components. For the sanitization of health and convenience foods, gamma irradiation was more effective than ozone treatment in decontamination of microorganisms, with minimal effect on the physicochemical properties analysed. In evaluation of wholesomeness, gamma-irradiated the Korean medicinal plants could be safe on the genotoxic point of view. And, thirteen groups of irradiated foods approved for human consumption from Korea Ministry of Health and Welfare. (author). 81 refs., 74 tabs
The attitude of university students towards food irradiation

International Nuclear Information System (INIS)

Fiszer, F.; Pastuszko, G.

1994-01-01

A pool was conducted among undergraduate students of the Faculty of Food Technology of Poznan Agricultural University (PAU) - 73 persons, the Faculty of Commodity Science of University of Economics (UE) - 16 persons, and the Faculty of Medicine of Medical University (MU) - 90 persons. The students answered 14 questions concerning directly food preservation by irradiation, evaluation of hazard level towards wholesomeness of food caused by various contaminations and food additives, and assessment of risk to consumer resulting from food processing. Certain influence of education on correctness of responses was observed. For example, the question 'Is there a connection between release of cesium-137 due to the Chernobyl accident and food irradiation' was answered in a following way: PAU (education) 'Yes' - 8.2%, 'No' - 76.7%, 'I don't know' - 15.1%; UE (no education) 'Yes' - 62.6%, 'No' -18.7%, 'I don't know' - 18.7%; MU (no education) 'Yes' - 75.7%, 'No' - 15.6%, 'I don't know' - 8.9%. Of harmful food contaminants, the heavy metals were given the highest rank by students of PAU and MU. The students of UE gave the highest priority to mould contamination. Students of all test groups assessed that the chemical methods of food preservation were the most objectionable. (author)
1991 annual report of the Karlsruhe Federal Food Research Institute

International Nuclear Information System (INIS)

1992-01-01

The Federal Food Research Institute does research in the field of nutrition, food and household sciences as well as in related special fields. Among its working priorities are the determination of foreign matter and radionuclides in food as well as food preservation by means of irradiation including dosimetry. The results of those priorities are represented. (orig./MG) [de
Preservative loss from silicone tubing during filling processes.

Science.gov (United States)

Saller, Verena; Matilainen, Julia; Rothkopf, Christian; Serafin, Daniel; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

2017-03-01

Significant loss of preservative was observed during filling of drug products during filling line stops. This study evaluated the losses of three commonly used preservatives in protein drugs, i.e. benzyl alcohol, phenol, and m-cresol. Concentration losses during static incubation were quantified and interpreted with regard to the potential driving forces for the underlying sorption, diffusion, and desorption steps. Partitioning from the solution into the silicone polymer was identified as the most decisive parameter for the extent of preservative loss. Additionally, the influence of tubing inner diameter, starting concentration as well as silicone tubing type was evaluated. Theoretical calculations assuming equilibrium between solution and tubing inner surface and one-directional diffusion following Fick's first law were used to approximate experimental data. Since significant losses were found already after few minutes, adequate measures must be taken to avoid deviations during filling of preservative-containing protein solutions that may impact product quality or antimicrobial efficacy. As a possible alternative to the highly permeable silicone tubing, a specific make of fluoropolymer tubing was identified being suitable for peristaltic pumps and not showing any preservative losses. Copyright © 2016 Elsevier B.V. All rights reserved.
The role of packaging in preserving the quality of food

International Nuclear Information System (INIS)

Varsanyi, I.

1979-01-01

The causes of food decomposition and the different conserving methods are reviewed. Among the physical conserving procedures the ionizing gamma and electron radiations are more and more widely used. The applied radiation dose is intended to exterminate even the most resistant microorganisms, e.g. the spores of Clostridium botulinum, but it should not damage the food product. The appropiate packaging material should be chosen according to the conserving technology, as radiation may alter the consistence of modern plastics (they become more rigid or fragile) or chemical disintegration can be induced rendering the product unenjoyable. (L.E.)
Subsistence Food Production Practices: An Approach to Food Security and Good Health.

Science.gov (United States)

Rankoana, Sejabaledi A

2017-10-05

Food security is a prerequisite for health. Availability and accessibility of food in rural areas is mainly achieved through subsistence production in which community members use local practices to produce and preserve food. Subsistence food production ensures self-sufficiency and reduction of poverty and hunger. The main emphasis with the present study is examining subsistence farming and collection of edible plant materials to fulfill dietary requirements, thereby ensuring food security and good health. Data collected from a purposive sample show that subsistence crops produced in the home-gardens and fields, and those collected from the wild, are sources of grain, vegetables and legumes. Sources of grain and legumes are produced in the home-gardens and fields, whereas vegetables sources are mostly collected in the wild and fewer in the home-gardens. These food sources have perceived health potential in child and maternal care of primary health care.
Abstracts of the 15. Brazilian congress on food science and technology

International Nuclear Information System (INIS)

1996-01-01

This meeting was about food science, technology and energy production. In this meeting were discussed subjects concerned food preservation and irradiation sources in economical, technological, social and research aspects
Knowledge and Consumption pattern of Vitamin A rich-foods ...

African Journals Online (AJOL)

Due to lack of knowledge, some of the household subject some foods rich in vitamin A to traditional medicine use rather than using them to enrich their meals. Conclusion: Knowledge of the technologies for storage and preservation of vitamin A rich foods is very important in stabilizing price and making the foods available ...
Evaluation of fresh and preserved herbaceous field crops for biogas and ethanol production

Energy Technology Data Exchange (ETDEWEB)

Pakarinen, A

2012-07-01

In the future, various forms of bioenergy will be increasingly required to replace fossil energy. Globally, transportation uses almost one third of fossil energy resources, and it is thus of great importance to find ethically, economically, and environmentally viable biofuels in near future. Fieldgrown biomass, including energy crops and crop residues, are alternatives to supplement other non-food biofuel raw materials. The aim of this work was to evaluate the potential of five crops, maize (Zea mays L.), fiber hemp (Cannabis sativa L.), faba bean (Vicia faba L.), white lupin (Lupinus albus L.), and Jerusalem artichoke (Heliantus tuborosus L.) cultivated in boreal conditions as raw materials for methane and ethanol. Climate, cultivation requirements, chemical composition, and recalcitrance are some of the parameters to be considered when choosing energy crops for cultivation and for efficient conversion into biofuels. Among the studied crops, protein-rich legumes (faba bean and white lupin) were attractive options for methane, while hemp and Jerusalem artichoke had high theoretical potential for ethanol. Maize was, however, equally suitable for production of both energy carriers. Preservation of crop materials is essential to preserve and supply biomass material throughout the year. Preservation can be also considered as a mild pretreatment prior to biofuel production. Ensiling was conducted on maize, hemp, and faba bean in this work and additionally hemp was preserved in alkali conditions. Ensiling was found to be most beneficial for hemp when converted to methane, increasing the methane yield by more than 50%, whereas preservation with urea increased the energy yield of hemp as ethanol by 39%. Maize, with a high content of water-soluble carbohydrates (20% of DM), required an acid additive in order to preserve the sugars. Interestingly, hydrothermal pretreatment for maize and hemp prior to methane production was less efficient than ensiling. Enzymatic hydrolysis
News about ionized food identification

International Nuclear Information System (INIS)

Raffi, J.

1995-01-01

The ionizing radiations are used to clean food and increase their preservation life. If a lot of countries permits ionized products commercialization, others are opposed to it. To control the commercial exchanges, check the applied treatment aim and give to the consumers a better information, several ionized food identification methods were perfected and several are about to be recognized as european standards. 4 refs. 3 figs, 1 tab
A mixed-species microarray for identification of food spoilage bacilli

NARCIS (Netherlands)

Caspers, M.P.M.; Schuren, F.H.J.; Zuijlen, van A.C.M.; Brul, S.; Montijn, R.C.; Abee, T.; Kort, R.

2011-01-01

Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus
A mixed-species microarray for identification of food spoilage bacilli

NARCIS (Netherlands)

Caspers, Martien P M; Schuren, Frank H J; van Zuijlen, Andre C M; Brul, Stanley; Montijn, Roy C; Abee, Tjakko; Kort, Remco

Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus
Brief concept of hip preservation

Directory of Open Access Journals (Sweden)

Sanjeev S. Madan

2017-12-01

Full Text Available Restoration of the anatomy of the hip joint and biomechanics across it, carry the immense importance to prevent future osteoarthritis of the joint. The aim of this review is to provide the brief concept of the methods to preserve the hip, especially in young adults. Attempts to preserve the hips start with the intense preoperative planning of the corrective procedure. Different parameters regarding the femur and acetabulum in all 3 dimensions need to be assessed. Especially, measurement of the anteversion of the femur and acetabulum is a significant step to avoid osteoarthritis. In addition, the suprapelvic and infrapelvic (spine and lower limb lengths alignment needs to be considered in the planning. Correction of the femoral side of the hip needs the understanding of the blood supply of the proximal femur which carries the risk of avascular necrosis more so with intracapsular osteotomies. Acetabular reorientation, to re-distribute the forces over the weight bearing part, can be carried out with re-directional osteotomy such as periacetabular osteotomy. It needs the understanding of the acetabular anatomy and the force distribution in it. To conclude, correction of both femoral and acetabular side parameters need to be considered in decision making depending on the alterations due to various etiologies causing the hip disorders.
Optimization of helical acquisition parameters to preserve uniformity of mouse whole body using multipinhole collimator in single-photon emission computed tomography

Directory of Open Access Journals (Sweden)

Naoyuki Ukon

Full Text Available Focusing on whole-body uniformity in small-animal single-photon emission computed tomography (SPECT, we examined the optimal helical acquisition parameters using five-pinhole collimators for mouse imaging. SPECT images of an 80-mm-long cylindrical phantom with 99mTc solution were acquired using an Inveon multimodality imaging platform. The bed travels used in this study were 0, 30, 60, 90 and 120 mm, and the numbers of revolutions traversed during the SPECT scan were 1.0, 2.0, 3.0, 4.0, 5.0 and 7.0, respectively. Artifacts that degrade uniformity in reconstructed images were conspicuous when the bed travel was smaller than the object length. Regarding the distal-to-center ratio (DCR of SPECT values in the object’s axial direction, the DCR nearest to the ideal ratio of 1.00 was 1.02 in the optimal uniformity with 4.0 revolutions and a bed travel of 120 mm. Moreover, the helical acquisition using these parameters suppressed the formation of artifacts. We proposed the optimal parameters in whole-body helical SPECT; the bed travel was sufficiently larger than the object length; the 4.0 or more revolutions were required for a pitch of approximately 30 mm/revolution. The optimal acquisition parameters in SPECT to preserve uniformity would contribute to the accurate quantification of whole-body biodistribution. Keywords: Helical acquisition, Multipinhole collimator, Computed tomography, SPECT
Antimicrobial Resistance in the Food Chain: A Review

Science.gov (United States)

Verraes, Claire; Van Boxstael, Sigrid; Van Meervenne, Eva; Van Coillie, Els; Butaye, Patrick; Catry, Boudewijn; de Schaetzen, Marie-Athénaïs; Van Huffel, Xavier; Imberechts, Hein; Dierick, Katelijne; Daube, George; Saegerman, Claude; De Block, Jan; Dewulf, Jeroen; Herman, Lieve

2013-01-01

Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect risk to public health, as they increase the gene pool from which pathogenic bacteria can pick up resistance traits. Food can be contaminated with antimicrobial resistant bacteria and/or antimicrobial resistance genes in several ways. A first way is the presence of antibiotic resistant bacteria on food selected by the use of antibiotics during agricultural production. A second route is the possible presence of resistance genes in bacteria that are intentionally added during the processing of food (starter cultures, probiotics, bioconserving microorganisms and bacteriophages). A last way is through cross-contamination with antimicrobial resistant bacteria during food processing. Raw food products can be consumed without having undergone prior processing or preservation and therefore hold a substantial risk for transfer of antimicrobial resistance to humans, as the eventually present resistant bacteria are not killed. As a consequence, transfer of antimicrobial resistance genes between bacteria after ingestion by humans may occur. Under minimal processing or preservation treatment conditions, sublethally damaged or stressed cells can be maintained in the food, inducing antimicrobial resistance build-up and enhancing the risk of resistance transfer. Food processes that kill bacteria in food products, decrease the risk of transmission of antimicrobial resistance. PMID:23812024
Food irradiation newsletter. V. 17, no. 2

International Nuclear Information System (INIS)

1993-07-01

This issue of the Food Irradiation Newsletter includes reports of a number of activities of the Food Preservation Section of the FAO/IAEA from the final quarter of 1992 to the middle of 1993. In addition there is a summary of food irradiation activities in the USA, an excerpt from the Official Gazette of the French Republic concerning the use of ionizing radiation to treat camembert made from raw milk, and a discussion of the potential for the application of food irradiation in Russia
Comparison of Tissue Preservation using Formalin and Ethanol as Preservative Formula

OpenAIRE

See Woan Shian; Arifin Soenggono; Sawkar Vijay Pramod

2016-01-01

Background: Tissue preservation can be performed through embalming, by providing the chemical embalming fluid to the human remains. Formalin’s preservative formula is the foundation for modern methods of embalming. Unfortunately, this preservative formula has several disadvantages. While Ethanol’s preservative formula is a considerable agent to replace formalin’s preservative formula. The aim of this study was to compare the tissue preservation using formalin and ethanol as preservative formu...
Food irradiation. Technical and legal aspects

International Nuclear Information System (INIS)

Vas, K.

1978-01-01

This document presents a brief technical discussion on a new major technique for food preservation and points out the necessary harmonization of national regulations to give them a broader application field [fr

Pulsed Electric Field treatment of packaged food

OpenAIRE

Roodenburg, B.

2011-01-01

Food manufacturers are looking for new preservation techniques that don’t influence the fresh-like characteristics of products. Non-thermal pasteurisation of food with Pulsed Electric Fields (often referred to as PEF) is an emerging technology, where the change of the food is less than with thermal pasteurisation. With this method, pasteurisation is realised by electroporation of bacterial membranes, which prolong the shelf-life of the product. Existing PEF treatment is based on the applicati...
Contrast Enhancement Using Brightness Preserving Histogram Equalization Technique for Classification of Date Varieties

Directory of Open Access Journals (Sweden)

G Thomas

2014-06-01

Full Text Available Computer vision technique is becoming popular for quality assessment of many products in food industries. Image enhancement is the first step in analyzing the images in order to obtain detailed information for the determination of quality. In this study, Brightness preserving histogram equalization technique was used to enhance the features of gray scale images to classify three date varieties (Khalas, Fard and Madina. Mean, entropy, kurtosis and skewness features were extracted from the original and enhanced images. Mean and entropy from original images and kurtosis from the enhanced images were selected based on Lukka's feature selection approach. An overall classification efficiency of 93.72% was achieved with just three features. Brightness preserving histogram equalization technique has great potential to improve the classification in various quality attributes of food and agricultural products with minimum features.
Novel approaches in food microbiology

NARCIS (Netherlands)

Montijn, R.; Schuren, F.; Spek, H.D. van; Keijser, B.; Brul, S.

2004-01-01

The development of genomics technologies for guiding the predictive modeling of microorganism behavior to make food preservation treatments effective, are discussed. A fully genomewide description of cellular response to environmental conditions lies in the combination of a transcriptome and
Food irradiation: public perception and benefits

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1998-01-01

Extensive research carried out for more than three decades at Bhabha Atomic Research Centre, and among other laboratories in India had conclusively demonstrated application of food irradiation for commercialization of domestic and export market. The radiation processing has definite economic role to play in food preservation industries in developed countries and developing countries. The possible application of food irradiation in developing countries belong to improvement of the hygienic quality of foods when no other methods are available to achieve this purpose, replacement of chemical treatments, improvement of shelf life of certain fruits, improvement of sensory quality, potential application to a quarantine treatment
Effect of Ultrasound Technology on Food and Nutritional Quality.

Science.gov (United States)

Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

2018-01-01

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.
Food Sanitation and Safety Self-Assessment Instrument for School Nutrition Programs.

Science.gov (United States)

California State Dept. of Education, Sacramento.

Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…
Radiation processing of food and agricultural commodities

International Nuclear Information System (INIS)

Sharma, Arun

2014-01-01

Reducing post-harvest food losses is becoming increasingly important for sustaining food supplies. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for improving food security, food safety and international trade in agricultural commodities. Preservation of food by ionizing radiation involves controlled application of energy of ionizing radiation such as gamma rays, X-rays, and accelerated electrons to agricultural commodities, food products and ingredients, for improving their storage life, hygiene and safety. The process employs either gamma rays emitted by radioisotopes such as cobalt-60 or high-energy electrons or X-rays generated from machine sources
Food irradiation and its future prospects

International Nuclear Information System (INIS)

MacQueen, K.F.

1967-01-01

Radiation for food preservation is a way of alleviating problems of food deficiencies in a large part of the world. A review of progress achieved and future prospects was made at the eleventh session of the General Conference in a scientific lecture by Kenneth F. MacQueen, Head of the Food Irradiation Section, Atomic Energy of Canada Ltd. A pioneer in the subject, Mr. MacQueen prepared the petition which led to official acceptance of irradiated potatoes for human consumption in Canada in 1960
Heart rate reactivity associated to positive and negative food and non-food visual stimuli.

Science.gov (United States)

Kuoppa, Pekka; Tarvainen, Mika P; Karhunen, Leila; Narvainen, Johanna

2016-08-01

Using food as a stimuli is known to cause multiple psychophysiological reactions. Heart rate variability (HRV) is common tool for assessing physiological reactions in autonomic nervous system. However, the findings in HRV related to food stimuli have not been consistent. In this paper the quick changes in HRV related to positive and negative food and non-food visual stimuli are investigated. Electrocardiogram (ECG) was measured from 18 healthy females while being stimulated with the pictures. Subjects also filled Three-Factor Eating Questionnaire to determine their eating behavior. The inter-beat-interval time series and the HRV parameters were extracted from the ECG. The quick change in HRV parameters were studied by calculating the change from baseline value (10 s window before stimulus) to value after the onset of the stimulus (10 s window during stimulus). The paired t-test showed significant difference between positive and negative food pictures but not between positive and negative non-food pictures. All the HRV parameters decreased for positive food pictures while they stayed the same or increased a little for negative food pictures. The eating behavior characteristic cognitive restraint was negatively correlated with HRV parameters that describe decreasing of heart rate.
Encapsulation for preservation of functionality and targeted delivery of bioactive food components

NARCIS (Netherlands)

de Vos, Paul; Faas, Marijke M.; Spasojevic, Milica; Sikkema, Jan

There has been a tremendous increase in the number of food products containing bioactive components with a health promoting or disease preventing effect. Bioactive food components can be divided into bioactive molecules and bioactive living cells (probiotics). Both bioactive molecules and bioactive
Materials of 15. autumn school on irradiated food

International Nuclear Information System (INIS)

1994-01-01

The ionizing radiation use for food preservation has been shown on the background of other methods. Several aspects connected with food irradiation have been discussed. Among them the legal aspects and recommendations have been performed. The healthy aspects from the view point of the radiolysis of main components of irradiated food have been presented. The broad review of physical, chemical and biological methods for identification of irradiated food products has been done. The accelerator pilot plant for food irradiation working at the Institute of Nuclear Chemistry and Technology, Warsaw, has been presented as well
Radiation processing of food and allied products

International Nuclear Information System (INIS)

Sharma, Arun

2009-01-01

Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce
Application of Ultrasound in the Food Industry

Directory of Open Access Journals (Sweden)

Javier Orlando Delgado

2012-06-01

Full Text Available Ultrasound is an emerging technology with more research and development for food preservation, one of the qualities of is the reduction of the concentration of microorganisms, inhibition of enzyme activity without altering the physical, chemical and nutritional foods.It was conducted direffent literature sources analysis to develop a document with ultrasound applications in main food technology processing, the benefits of cavitation effect, intensity and frequency applied in each of researching works that have been made today.
HIGH HYDROSTATIC PRESSURE SYSTEMS USE IN FOOD INDUSTRY

OpenAIRE

Yahya TÜLEK; Gökçe FİLİZAY

2006-01-01

Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Investigated inactivation technologies are ionisation radiation, high hydrostatic pressure (HHP), pulsed electrical fields, high pressure homogenisation, UV decont...
Active and Intelligent Materials for Food Packaging Applications

OpenAIRE

Buškuvienė, Nijolė; Jankauskaitė, Virginija

2017-01-01

World Health Organization (WHO) reveals the growing problem of food-borne illness around the world. Hundreds of millions of people worldwide are getting sick from contaminated food, because 1/3 - 1/2 of food products are not consumed (EC Directives 80/590/EEC and 89/109/EEC). Therefore, the preservation of food freshness and shelf life extension is important task for researchers around the world. In the last decade, much attention is paid to active and intelligent packaging investigation, dev...
High Pressure Treatment in Foods

Science.gov (United States)

Torres Bello, Edwin Fabian; González Martínez, Gerardo; Klotz Ceberio, Bernadette F.; Rodrigo, Dolores; Martínez López, Antonio

2014-01-01

High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance. PMID:28234332
High Pressure Treatment in Foods

Directory of Open Access Journals (Sweden)

Edwin Fabian Torres Bello

2014-08-01

Full Text Available High hydrostatic pressure (HHP, a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional. Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
Sodium benzoate, a food preservative, affects the functional and activation status of splenocytes at non cytotoxic dose.

Science.gov (United States)

Yadav, Ashish; Kumar, Arvind; Das, Mukul; Tripathi, Anurag

2016-02-01

Sodium benzoate (SB) is a widely used food preservative due to its bacteriostatic and fungistatic properties. The acceptable daily intake of SB is 5 mg/kg-bw, however, it has been found to be used in the food commodities at relatively high levels (2119 mg/kg). Earlier studies on SB have shown its immunosuppressive properties, but comprehensive immunotoxicity data is lacking. Our studies have shown that SB was non cytotoxic in splenocytes up to 1000 μg/ml for 72 h, however at 2500 μg/ml it was found to be cytotoxic. Thus, 1000 μg/ml dose of SB was chosen for the subsequent experiments. SB significantly suppresses the proliferation of Con A and LPS stimulated splenocytes at 72 h, while allogenic response of T cells was significantly decreased after 96 h. SB did not affect the relative expression of CD3e or CD4 molecules following 72 h exposure, however, it downregulated the relative expression of CD8 co-receptor. Further, exposure of splenocytes to SB for 72 h led to reduced expression of CD28 and CD95, which play a vital role in T cell activation. SB also suppresses the relative expression of CD19, CD40 and CD95 receptors on B cells after 72 h. In addition to the functional responses, SB lowered the expression of IL4, IL6, IFNγ and IL17 cytokines in Con A stimulated splenocytes; and IL6, IFNγ and TNFα in LPS stimulated splenocytes following 48 h of exposure. Taken together, the present study is suggestive of the immunomodulatory potential of SB. Copyright © 2015 Elsevier Ltd. All rights reserved.
Indias Capabilities in Food Irradiation

International Nuclear Information System (INIS)

Ramesh, V.

2005-09-01

Full-text: India recently celebrated 50 years of nuclear application and criticality. Radiation processing Technology has been investigated and demonstrated for nearly four decades by food scientists and technologists at Bhabha Atomic Research Center, (BARC), India. It is quite essential to clarify unambiguously that under no circumstances can radiation processing using cobalt-60 radiation induce any radioactivity and naturally, leave residual radioactivity in the material being processed. To this extent, the word IRRADIATION has been replaced by the word Radiation Processing. The Indian Navy had recently approved the use of radiation processing for preserving high value food products and to optimize the procurement cost and maximize the product availability. The Board of Radiation and Isotope Technology (BRIT), India has achieved significant milestones in encouraging private entrepreneurs to set up Radiation Processing plants for food preservation and safety as well as for non-food products and medical equipment sterilization. Today there are about 25 private radiation processing plants getting ready to meet the demand and many more are following the trend. With the growing demand for Cobalt-60 source, India has exported the technology and the source to many neighboring countries and is prepared to meet the demand and support the requirements of the Cobalt-60 source in Thailand. Innovative Food Technologies Co. Ltd provide consultancy and turnkey projects to set up Radiation processing Plants, Supply of Cobalt-60 source, Refurbishing Cobalt-60 source, provide comprehensive training in Plant safety, maintenance and security in Thailand and ASEAN
Food irradiation and combination processes

International Nuclear Information System (INIS)

Campbell-Platt, G.; Grandison, A.S.

1990-01-01

International approval of food irradiation is being given for the use of low and medium doses. Uses are being permitted for different categories of foods with maximum levels being set between 1 and 10 kGy. To maximize the effectiveness of these mild irradiation treatments while minimizing any organoleptic quality changes, combination processes of other technologies with irradiation will be useful. Combinations most likely to be exploited in optimal food processing include the use of heat, low temperature, and modified-atmosphere packaging. Because irradiation does not have a residual effect, the food packaging itself becomes an important component of a successful process. These combination processes provide promising alternatives to the use of chemical preservatives or harsher processing techniques. (author)

Plasma Technology as a New Preservation Technique

Science.gov (United States)

Rincón, R.; Calzada, M. D.

The preliminary results of using the surface wave discharge at the atmospheric pressure on groups of lentils and sherry Fino wine samples are presented. In this research, the capability of active species and UV radiation from the plasma, has been assessed on preservation of food. Besides, the generation and emission of both excited molecules in a metastable state N2}(B3Π {g-> A3}Σ u{+) and the de-excitation of species NO(A2}Σ {+) producing UV radiation have been also studied.
Ultrasonication and food technology: A review

Directory of Open Access Journals (Sweden)

Ishrat Majid

2015-12-01

Full Text Available With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.
Food-drug interactions

DEFF Research Database (Denmark)

Schmidt, Lars E; Dalhoff, Kim

2002-01-01

Interactions between food and drugs may inadvertently reduce or increase the drug effect. The majority of clinically relevant food-drug interactions are caused by food-induced changes in the bioavailability of the drug. Since the bioavailability and clinical effect of most drugs are correlated......, the bioavailability is an important pharmacokinetic effect parameter. However, in order to evaluate the clinical relevance of a food-drug interaction, the impact of food intake on the clinical effect of the drug has to be quantified as well. As a result of quality review in healthcare systems, healthcare providers...... are increasingly required to develop methods for identifying and preventing adverse food-drug interactions. In this review of original literature, we have tried to provide both pharmacokinetic and clinical effect parameters of clinically relevant food-drug interactions. The most important interactions are those...
Novel natural food antimicrobials.

Science.gov (United States)

Juneja, Vijay K; Dwivedi, Hari P; Yan, Xianghe

2012-01-01

Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganisms, in which they constitute part of host defense systems. Many naturally occurring compounds, such as nisin, plant essential oils, and natamycin, have been widely studied and are reported to be effective in their potential role as antimicrobial agents against spoilage and pathogenic microorganisms. Although some of these natural antimicrobials are commercially available and applied in food processing, their efficacy, consumer acceptance and regulation are not well defined. This manuscript reviews natural antimicrobial compounds with reference to their applications in food when applied individually or in combination with other hurdles. It also reviews the mechanism of action of selected natural antimicrobials, factors affecting their antimicrobial activities, and future prospects for use of natural antimicrobials in the food industry.
RGB Color Cube-Based Histogram Specification for Hue-Preserving Color Image Enhancement

Directory of Open Access Journals (Sweden)

Kohei Inoue

2017-07-01

Full Text Available A large number of color image enhancement methods are based on the methods for grayscale image enhancement in which the main interest is contrast enhancement. However, since colors usually have three attributes, including hue, saturation and intensity of more than only one attribute of grayscale values, the naive application of the methods for grayscale images to color images often results in unsatisfactory consequences. Conventional hue-preserving color image enhancement methods utilize histogram equalization (HE for enhancing the contrast. However, they cannot always enhance the saturation simultaneously. In this paper, we propose a histogram specification (HS method for enhancing the saturation in hue-preserving color image enhancement. The proposed method computes the target histogram for HS on the basis of the geometry of RGB (rad, green and blue color space, whose shape is a cube with a unit side length. Therefore, the proposed method includes no parameters to be set by users. Experimental results show that the proposed method achieves higher color saturation than recent parameter-free methods for hue-preserving color image enhancement. As a result, the proposed method can be used for an alternative method of HE in hue-preserving color image enhancement.
Food packaging history and innovations.

Science.gov (United States)

Risch, Sara J

2009-09-23

Food packaging has evolved from simply a container to hold food to something today that can play an active role in food quality. Many packages are still simply containers, but they have properties that have been developed to protect the food. These include barriers to oxygen, moisture, and flavors. Active packaging, or that which plays an active role in food quality, includes some microwave packaging as well as packaging that has absorbers built in to remove oxygen from the atmosphere surrounding the product or to provide antimicrobials to the surface of the food. Packaging has allowed access to many foods year-round that otherwise could not be preserved. It is interesting to note that some packages have actually allowed the creation of new categories in the supermarket. Examples include microwave popcorn and fresh-cut produce, which owe their existence to the unique packaging that has been developed.
Food irradiation receives international acceptance

Energy Technology Data Exchange (ETDEWEB)

Beddoes, J M [Atomic Energy of Canada Ltd., Ottawa, Ontario. Commercial Products

1982-04-01

Irradiation has advantages as a method of preserving food, especially in the Third World. The author tabulates some examples of actual use of food irradiation with dates and tonnages, and tells the story of the gradual acceptance of food irradiation by the World Health Organization, other international bodies, and the U.S. Food and Drug Administration (USFDA). At present, the joint IAEA/FAO/WHO standard permits an energy level of up to 5 MeV for gamma rays, well above the 1.3 MeV energy level of /sup 60/Co. The USFDA permits irradiation of any food up to 10 krad, and minor constituents of a diet may be irradiated up to 5 Mrad. The final hurdle to be cleared, that of economic acceptance, depends on convincing the food processing industry that the process is technically and economically efficient.
Food irradiation receives international acceptance

International Nuclear Information System (INIS)

Beddoes, J.M.

1982-01-01

Irradition has advantages as a method of preserving food, especially in the Third World. The author tabulates some examples of actual use of food irradiation with dates and tonnages, and tells the story of the gradual acceptance of food irradiation by the World Health Organization, other international bodies, and the U.S. Food and Drug Administration (USFDA). At present, the joint IAEA/FAO/WHO standard permits an energy level of up to 5 MeV for gamma rays, well above the 1.3 MeV energy level of 60 Co. The USFDA permits irradiation of any food up to 10 krad, and minor constituents of a diet may be irradiated up to 5 Mrad. The final hurdle to be cleared, that of economic acceptance, depends on convincing the food processing industry that the process is technically and economically efficient
Adolescents’ Food Choice and the Place of Plant-Based Foods

Science.gov (United States)

Ensaff, Hannah; Coan, Susan; Sahota, Pinki; Braybrook, Debbie; Akter, Humaira; McLeod, Helen

2015-01-01

A diet dominated by plant foods, with limited amounts of refined processed foods and animal products conveys substantial health benefits. This study sought to explore adolescents’ attitudes and perceptions towards plant-based foods. Semi-structured focus group interviews were conducted with adolescents (age 14–15 years) (n = 29) attending an inner city school in Yorkshire, UK. Using a grounded theory methodology, data analysis provided four main categories and related concepts revolving around adolescents’ perspectives on plant-based foods: food choice parameters; perceived drivers and benefits of plant-based foods; environmental food cues; barriers to plant-based food choice. In the emergent grounded theory, a clear disconnect between plant-based foods and the parameters that adolescents use to make food choices, is highlighted. Further, key barriers to adolescents adopting a plant-based diet are differentiated and considered with respect to practice and policy. The analysis offers a framework to remodel and re-present plant-based foods. In this way, it is proposed that a closer connection is possible, with consequent shifts in adolescents’ dietary behaviour towards a more plant-based diet and associated health benefits. PMID:26066012
Recent changes in sociodemographic characteristics, dietary behaviors and clinical parameters of adults receiving food assistance in France

Directory of Open Access Journals (Sweden)

Katia Castetbon

2016-08-01

Full Text Available Abstract Background In 2004–2005, a survey carried out on food recipients in France revealed an alarming nutritional situation. In 2011–2012, and using a protocol similar to that of 2004–2005, our objective was to update the description of sociodemographic characteristics, dietary behaviors and clinical parameters of food assistance recipients and to analyze changes since 2004–2005. Methods Both surveys included multistage random sampling of adults benefitting from structures that supply food pantries and charitable grocery stores. Data on sociodemographic characteristics and dietary behaviors were collected along with weight, height and blood pressure measurements. Comparisons between the 2004–2005 (n = 883 and 2011–2012 (n = 1,058 survey observations were made, adjusting for socio-demographic changes which had occurred in the meantime. Results Since 2004–2005, proportions of food recipients ≥55 years (13.1–19.1 %, born in France (29.2–36.8 % and employed (5.5–11.7 % have increased; food insufficiency has decreased (95–74 %. For over half of the recipients, canned (52.4 % and non-perishable (50.9 % foods were obtained only from food assistance. Frequency of consumption significantly increased even after adjustment for socio-demographic changes; this was the case for dairy products (for twice a day consumption, 30.2–36.4 %, fruits and vegetables (three times a day, 7.8–13.9 %, and meat, eggs and fish (twice a day, 9.4–19.2 %. In 2011–2012, 15.6 % of men and 36.0 % of women were obese, while 44.5 and 35.1 % had high blood pressure, respectively. Conclusions Between 2004–2005 and 2011–2012 in France, consumption of staple foods has been slightly improved in food assistance recipients. However, prevalence of cardiovascular risk factors remains high, which underlines the need for long-term efforts at better quality of foods delivered.
Nanostructured bioactive polymers used in food-packaging.

Science.gov (United States)

Mateescu, Andreea L; Dimov, Tatiana V; Grumezescu, Alexandru M; Gestal, Monica C; Chifiriuc, Mariana C

2015-01-01

The development of effective packaging materials is crucial, because food microorganisms determine economic and public health issues. The current paper describes some of the most recent findings in regards of food preservation through novel packaging methods, using biodegradable polymers, efficient antimicrobial agents and nanocomposites with improved mechanical and oxidation stability, increased biodegradability and barrier effect comparatively with conventional polymeric matrices.
Temporal variation of dielectric properties of preserved blood

International Nuclear Information System (INIS)

Hayashi, Yoshihito; Oshige, Ikuya; Katsumoto, Yoichi; Omori, Shinji; Yasuda, Akio; Asami, Koji

2008-01-01

Rabbit blood was preserved at 277 K in Alsever's solution for 37 days, and its dielectric permittivity was monitored in a frequency range from 0.05 to 110 MHz throughout the period. The relaxation time and Cole-Cole parameter of the interfacial polarization process for erythrocytes remained nearly constant during the first 20 days and then started to increase and decrease, respectively. On the other hand, the relaxation strength and the cell volume fraction continued to decrease for 37 days, but the decrease rates of both changed discontinuously on about the 20th day. Microscope observation showed that approximately 90% of the erythrocytes were spinous echinocytes at the beginning of preservation and started to be transformed into microspherocytes around the 20th day. Therefore, dielectric spectroscopy is a sensitive tool to monitor the deterioration of preserved blood accompanied by morphological transition of erythrocytes through the temporal variation of their dielectric properties
Soil Erosion Threatens Food Production

Directory of Open Access Journals (Sweden)

Michael Burgess

2013-08-01

Full Text Available Since humans worldwide obtain more than 99.7% of their food (calories from the land and less than 0.3% from the oceans and aquatic ecosystems, preserving cropland and maintaining soil fertility should be of the highest importance to human welfare. Soil erosion is one of the most serious threats facing world food production. Each year about 10 million ha of cropland are lost due to soil erosion, thus reducing the cropland available for world food production. The loss of cropland is a serious problem because the World Health Organization and the Food and Agricultural Organization report that two-thirds of the world population is malnourished. Overall, soil is being lost from agricultural areas 10 to 40 times faster than the rate of soil formation imperiling humanity’s food security.
Salt processed food and gastric cancer in a Chinese population.

Science.gov (United States)

Lin, Si-Hao; Li, Yuan-Hang; Leung, Kayee; Huang, Cheng-Yu; Wang, Xiao-Rong

2014-01-01

To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.
Integrated effect of gamma radiation and biocontrol agent on quality parameters of apple fruit: An innovative commercial preservation method

Science.gov (United States)

Ahari Mostafavi, Hossein; Mahyar Mirmajlessi, Seyed; Fathollahi, Hadi; Shahbazi, Samira; Mohammad Mirjalili, Seyed

2013-10-01

Effects of gamma irradiation and biocontrol agent (Pseudomonas fluorescens) on the physico-chemical parameters (including moisture, total soluble solids, antioxidant activity, phenolic content and firmness) of cv. Golden Delicious apples were investigated for their ability to avoid the post-harvest blue mold caused by Penicillium expansum during cold storage. Freshly harvested apples were inoculated with P. expansum. Treated fruits were irradiated at doses of 0, 200, 400, 600 and 800 Gy and then inoculated with P. fluorescens suspension. Samples were evaluated at 3 month intervals. The results demonstrated a clear link between antioxidant activity and phenolic content, so that dose range of 200-400 Gy significantly increased phenolic content and antioxidant activity. Effect of P. fluorescens was similar to irradiation at 200 and 400 Gy that could prevent lesion diameter in pathogen-treated apples. As dose and storage time increased firmness decreased but, combination of P. fluorescens as well as irradiation (at 200-400 Gy) could decrease softening apple fruits during storage. In all parameters, P. fluorescens (as biocontrol agent) inhibited P. expansum similar to irradiation at 200-400 Gy. So, integrated treatment of irradiation and biocontrol agent explored the potential dual benefit of low doses (200 and 400 Gy) as a suitable method to sustain physico-chemical quality and conclusively reduce apple fruits losses during post-harvest preservation.
Software preservation

Directory of Open Access Journals (Sweden)

Tadej Vodopivec

2011-01-01

Full Text Available Comtrade Ltd. covers a wide range of activities related to information and communication technologies; its deliverables include web applications, locally installed programs,system software, drivers, embedded software (used e.g. in medical devices, auto parts,communication switchboards. Also the extensive knowledge and practical experience about digital long-term preservation technologies have been acquired. This wide spectrum of activities puts us in the position to discuss the often overlooked aspect of the digital preservation - preservation of software programs. There are many resources dedicated to digital preservation of digital data, documents and multimedia records,but not so many about how to preserve the functionalities and features of computer programs. Exactly these functionalities - dynamic response to inputs - render the computer programs rich compared to documents or linear multimedia. The article opens the questions on the beginning of the way to the permanent digital preservation. The purpose is to find a way in the right direction, where all relevant aspects will be covered in proper balance. The following questions are asked: why at all to preserve computer programs permanently, who should do this and for whom, when we should think about permanent program preservation, what should be persevered (such as source code, screenshots, documentation, and social context of the program - e.g. media response to it ..., where and how? To illustrate the theoretic concepts given the idea of virtual national museum of electronic banking is also presented.
Traditional fermented food and beverages for improved livelihoods

OpenAIRE

Mejia, Danilo; Marshall, Elaine

2015-01-01

"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...
Dynamics of a neuron model in different two-dimensional parameter-spaces

International Nuclear Information System (INIS)

Rech, Paulo C.

2011-01-01

We report some two-dimensional parameter-space diagrams numerically obtained for the multi-parameter Hindmarsh-Rose neuron model. Several different parameter planes are considered, and we show that regardless of the combination of parameters, a typical scenario is preserved: for all choice of two parameters, the parameter-space presents a comb-shaped chaotic region immersed in a large periodic region. We also show that exist regions close these chaotic region, separated by the comb teeth, organized themselves in period-adding bifurcation cascades. - Research highlights: → We report parameter-spaces obtained for the Hindmarsh-Rose neuron model. → Regardless of the combination of parameters, a typical scenario is preserved. → The scenario presents a comb-shaped chaotic region immersed in a periodic region. → Periodic regions near the chaotic region are in period-adding bifurcation cascades.
Excerpts from the discussion [Scientific afternoon: Nuclear science and technology in food and agriculture

International Nuclear Information System (INIS)

1976-01-01

This article presents excerpts from the discussion on nuclear science and technology in food and agriculture. The discussions covered all aspects of nuclear applications in food and agriculture, namely, food preservation cultivation, animal husbandry and pest control
Trends in Food Research and Development: A Survey of the Commercial Food Industry

Science.gov (United States)

1987-09-01

top priority of research and development in the food industry; however, the consumer market has chanqed dramatically since the beginning of this decade...Canned & Preserved Fruits & Vegetables 45.6 204 Grain Mill Products 32.4 205 Bakery Products 33.8 206 Sugar & Confectionery Products 32.4 207 Fats & Oils...15.6 40.6 39.1 Aseptic Packaging of Particulates 0.0 0.0 14.5 36.0 49.5 Genetic Engineering 1.5 7.6 21.2 36.4 33.3 The market share of frozen foods is

Biodegradable PLA composites with different fillers for food packaging application

OpenAIRE

Marra, Antonella

2015-01-01

The food packaging initially born as a "container" of food for the sale of quantities defined in adequate conditions of hygiene, then had to perform the function of "protection" of the food in respect of environment. Today, in fact, the most important function of the packaging, when it comes to preservation technology, is to prevent deterioration of the food, to extend the duration of use of a food and to maintain and /or to increase its quality and integrity. So the main purpose of food pa...
EXPERIMENT ON LONG-STORAGE OF FOOD PRODUCTS FOODSTUFFS IN CODITION OF PERMAFROST CONTINUED, ARCTIC, 2016

Directory of Open Access Journals (Sweden)

S. E. Ulanin

2016-01-01

Full Text Available In 1973 the crew of polar expedition, investigating the Middendorff Bay at the messdeck Zarya, discovered the depot of food products hidden in permafrost by head of Russian polar expedition E. Toll in 1900. There were oat flakes ‘Gerkules’ and croutons in the depot. Then the study carried out in Research Institute of Vegetable Drying and Can Industry had shown that all products discovered had preserved all their food qualities. That result leaded to launch up the experimental work on the possibility of preservation of food products and foodstuffs in permafrost till 2050. Quality of product found out in Taymyr Peninsula was analyzed. The results of study on qualities after long preservation in permafrost of such food products and foodstuffs as meat, milk, fish, confectionery, concentrated food, plant seeds were given. As a result of expedition in 2016, 20 samples were taken out and new samples of two types of products were placed into repository. Overall products placed consisted of 23 items, including foodstuffs and plant seeds with account of taking them out in 2025, 2035 and 2050. On the basis of research carried out, it is proved that most of modern and casual food products can be preserved without losing their quality values.
Applications of aerospace technology in industry. A technology transfer profile: Food technology

Science.gov (United States)

Murray, D. M.

1971-01-01

Food processing and preservation technologies are reviewed, expected technological advances are considered including processing and market factors. NASA contributions to food technology and nutrition are presented with examples of transfer from NASA to industry.
Some legal considerations in the adoption and application of food irradiation technology

Energy Technology Data Exchange (ETDEWEB)

Reyes, L S

1986-12-31

This paper will explore the legislative and administrative measures that a developing country, like the Philippines and other country members of ASEAN, may consider and adopt to safeguard the health and safety of their citizens before allowing the use of food irradiation technology as a means of preserving a variety of foods. Some developed countries are now utilizing radiation in the preservation of some foods for commercial purposes. Also, not all countries importing or exporting irradiated foods are technically capable of determining for themselves whether or not these foods are safe for human consumption. Moreover, irradiated foods may be exported/imported without the authorities knowing it for lack of appropriate labelling or information. In this light, it becomes imperative that consumers be given the assurance that foods preserved through the irradiation process are wholesome and safe. This can only be effectively carried out by governments through the adoption of legislative and administrative measures to ensure the safe utilization of the irradiation process and strict adherence by manufacturers, distributors and sellers of irradiated food to the internationally accepted FAO and WHO standards of irradiated foods and recommended international Code of Practice for operation of radiation facilities for treatment of foods. Some provisions that should be seriously considered in the enactment of legislation include: regulating the utilization of the irradiation process through licensing, i.e. no food item may be irradiated without first securing a license from the appropriate government agency and no irradiated food may be sold or distributed without first securing a similar prior permit/license; providing the specific allowable dose to be utilized in the radiation process beyond which the process will be considered illegal; giving the government the authority to regularly monitor the irradiation facilities to ensure that it is sanitary and technically safe not
Some legal considerations in the adoption and application of food irradiation technology

International Nuclear Information System (INIS)

Reyes, L. S.

1985-01-01

This paper will explore the legislative and administrative measures that a developing country, like the Philippines and other country members of ASEAN, may consider and adopt to safeguard the health and safety of their citizens before allowing the use of food irradiation technology as a means of preserving a variety of foods. Some developed countries are now utilizing radiation in the preservation of some foods for commercial purposes. Also, not all countries importing or exporting irradiated foods are technically capable of determining for themselves whether or not these foods are safe for human consumption. Moreover, irradiated foods may be exported/imported without the authorities knowing it for lack of appropriate labelling or information. In this light, it becomes imperative that consumers be given the assurance that foods preserved through the irradiation process are wholesome and safe. This can only be effectively carried out by governments through the adoption of legislative and administrative measures to ensure the safe utilization of the irradiation process and strict adherence by manufacturers, distributors and sellers of irradiated food to the internationally accepted FAO and WHO standards of irradiated foods and recommended international Code of Practice for operation of radiation facilities for treatment of foods. Some provisions that should be seriously considered in the enactment of legislation include: regulating the utilization of the irradiation process through licensing, i.e. no food item may be irradiated without first securing a license from the appropriate government agency and no irradiated food may be sold or distributed without first securing a similar prior permit/license; providing the specific allowable dose to be utilized in the radiation process beyond which the process will be considered illegal; giving the government the authority to regularly monitor the irradiation facilities to ensure that it is sanitary and technically safe not
Trends in radiopreservation of foods

International Nuclear Information System (INIS)

Lohajova, L.; Stanicova, J.

2004-01-01

Radiopreservation of food is a technological process which is ensuring quality and durability of food. Food materials are irradiated by ionising radiation to reduce biological activity in foodstuffs. From this point of view, application of food irradiation is equivalent process to the other technological procedures ensuring good quality of food such as sterilisation by low or high temperature and chemicals factors. Although the sterilisation by ionising radiation has been limited by controversial effects in general, irradiated technologies of more than 40 products were accepted in several countries. Radiopreservation of food is spread mainly in the U.S.A. where ionizing radiation is even using for enhancement of several visual factors of food for instance the color. The countries of European Union accepted similar standards for radiopreservation of food and ingredients. They determined the kind of food materials, the convenient doses of irradiation and other conditions at ionizing radiation using for food preservation. Number of food is limited by toxicological aspects and unknown behaviour of radiation within food material (e.g. secondary radiation). For this reason, it is necessary to study the effects of food irradiation and find out its mediate influence on human organism. (authors)
Positivity Preserving Interpolation Using Rational Bicubic Spline

Directory of Open Access Journals (Sweden)

Samsul Ariffin Abdul Karim

2015-01-01

Full Text Available This paper discusses the positivity preserving interpolation for positive surfaces data by extending the C1 rational cubic spline interpolant of Karim and Kong to the bivariate cases. The partially blended rational bicubic spline has 12 parameters in the descriptions where 8 of them are free parameters. The sufficient conditions for the positivity are derived on every four boundary curves network on the rectangular patch. Numerical comparison with existing schemes also has been done in detail. Based on Root Mean Square Error (RMSE, our partially blended rational bicubic spline is on a par with the established methods.
Changes in Ocular Surface Characteristics after Switching from Benzalkonium Chloride-Preserved Latanoprost to Preservative-Free Tafluprost or Benzalkonium Chloride-Preserved Tafluprost

Directory of Open Access Journals (Sweden)

Naoto Tokuda

2017-01-01

Full Text Available Purpose. The aim of the present study was to examine the effects of switching from Latanoprost ophthalmic solution containing a preservative to preservative-free Tafluprost ophthalmic solution or Tafluprost containing a preservative on ocular surfaces. Materials and Methods. Forty patients (40 eyes with glaucoma (mean age: 62.0 ± 10.9 years using Latanoprost with preservative for six months or longer were assigned either to a Tafluprost-containing-preservative group (20 eyes or preservative-free-Tafluprost group (20 eyes. The intraocular pressure, corneal epithelial barrier function (fluorescein uptake concentration with fluorophotometer FL-500, superficial punctate keratopathy (AD classification, and tear film breakup time (TBUT were assessed before switching and at 12 weeks after switching. Results. No significant differences in intraocular pressure were noted after switching in either group. Corneal epithelial barrier function was improved significantly after switching in both the Tafluprost-containing-preservative and the preservative-free-Tafluprost groups. There were no significant differences in AD scores after switching in the Tafluprost-containing-preservative group, but significant improvements were noted in the preservative-free-Tafluprost group. No significant differences in TBUT were noted in the Tafluprost-containing-preservative or preservative-free-Tafluprost groups after switching. Conclusion. After switching from preservative Latanoprost to Tafluprost containing-preservative or preservative-free Tafluprost, corneal epithelial barrier function was improved while the intraocular pressure reduction was retained.
Changes in Ocular Surface Characteristics after Switching from Benzalkonium Chloride-Preserved Latanoprost to Preservative-Free Tafluprost or Benzalkonium Chloride-Preserved Tafluprost.

Science.gov (United States)

Tokuda, Naoto; Kitaoka, Yasushi; Matsuzawa, Akiko; Tsukamoto, Ayaka; Sase, Kana; Sakae, Shinsuke; Takagi, Hitoshi

2017-01-01

The aim of the present study was to examine the effects of switching from Latanoprost ophthalmic solution containing a preservative to preservative-free Tafluprost ophthalmic solution or Tafluprost containing a preservative on ocular surfaces. Forty patients (40 eyes) with glaucoma (mean age: 62.0 ± 10.9 years) using Latanoprost with preservative for six months or longer were assigned either to a Tafluprost-containing-preservative group (20 eyes) or preservative-free-Tafluprost group (20 eyes). The intraocular pressure, corneal epithelial barrier function (fluorescein uptake concentration with fluorophotometer FL-500), superficial punctate keratopathy (AD classification), and tear film breakup time (TBUT) were assessed before switching and at 12 weeks after switching. No significant differences in intraocular pressure were noted after switching in either group. Corneal epithelial barrier function was improved significantly after switching in both the Tafluprost-containing-preservative and the preservative-free-Tafluprost groups. There were no significant differences in AD scores after switching in the Tafluprost-containing-preservative group, but significant improvements were noted in the preservative-free-Tafluprost group. No significant differences in TBUT were noted in the Tafluprost-containing-preservative or preservative-free-Tafluprost groups after switching. After switching from preservative Latanoprost to Tafluprost containing-preservative or preservative-free Tafluprost, corneal epithelial barrier function was improved while the intraocular pressure reduction was retained.
Scientific guidelines for preservation of samples collected from Mars

International Nuclear Information System (INIS)

Gooding, J.L.

1990-04-01

The maximum scientific value of Martian geologic and atmospheric samples is retained when the samples are preserved in the conditions that applied prior to their collection. Any sample degradation equates to loss of information. Based on detailed review of pertinent scientific literature, and advice from experts in planetary sample analysis, number values are recommended for key parameters in the environmental control of collected samples with respect to material contamination, temperature, head-space gas pressure, ionizing radiation, magnetic fields, and acceleration/shock. Parametric values recommended for the most sensitive geologic samples should also be adequate to preserve any biogenic compounds or exobiological relics
Stabilizing embedology: Geometry-preserving delay-coordinate maps

Science.gov (United States)

Eftekhari, Armin; Yap, Han Lun; Wakin, Michael B.; Rozell, Christopher J.

2018-02-01

Delay-coordinate mapping is an effective and widely used technique for reconstructing and analyzing the dynamics of a nonlinear system based on time-series outputs. The efficacy of delay-coordinate mapping has long been supported by Takens' embedding theorem, which guarantees that delay-coordinate maps use the time-series output to provide a reconstruction of the hidden state space that is a one-to-one embedding of the system's attractor. While this topological guarantee ensures that distinct points in the reconstruction correspond to distinct points in the original state space, it does not characterize the quality of this embedding or illuminate how the specific parameters affect the reconstruction. In this paper, we extend Takens' result by establishing conditions under which delay-coordinate mapping is guaranteed to provide a stable embedding of a system's attractor. Beyond only preserving the attractor topology, a stable embedding preserves the attractor geometry by ensuring that distances between points in the state space are approximately preserved. In particular, we find that delay-coordinate mapping stably embeds an attractor of a dynamical system if the stable rank of the system is large enough to be proportional to the dimension of the attractor. The stable rank reflects the relation between the sampling interval and the number of delays in delay-coordinate mapping. Our theoretical findings give guidance to choosing system parameters, echoing the tradeoff between irrelevancy and redundancy that has been heuristically investigated in the literature. Our initial result is stated for attractors that are smooth submanifolds of Euclidean space, with extensions provided for the case of strange attractors.
Food irradiation - Problems and promises

International Nuclear Information System (INIS)

Hickman, J.R.

1974-01-01

It has been stated that food irradiation represents the most significant discovery in food processing since Nicholas Appert invented canning in 1810. Certainly it is a process with great future potential; it is attractive because it works without heating the product, it is effective within sealed containers as well as for bulk usage, and it does not leave chemical residues on the treated food. Of course, no one process can be expected to solve all problems relating to preservation of food. Ionizing radiation can be used effectively to solve many of these problems, but the process is no panacea to cure the world's food problems. Unfortunately, early ill-founded claims about irradiation led to expectations which have proved beyond the reasonable capabilities of the process. Nevertheless, the number of foods that have been successfully treated, and the broad range of effects that can be achieved by radiation processing is impressive. (author)
Temporal variation of dielectric properties of preserved blood

Energy Technology Data Exchange (ETDEWEB)

Hayashi, Yoshihito [Life Science Laboratory, Materials Laboratories, Sony Corporation, Sony Bioinformatics Center, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo 113-8510 (Japan); Oshige, Ikuya [Life Science Laboratory, Materials Laboratories, Sony Corporation, Sony Bioinformatics Center, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo 113-8510 (Japan); Katsumoto, Yoichi [Life Science Laboratory, Materials Laboratories, Sony Corporation, Sony Bioinformatics Center, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo 113-8510 (Japan); Omori, Shinji [Life Science Laboratory, Materials Laboratories, Sony Corporation, Sony Bioinformatics Center, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo 113-8510 (Japan); Yasuda, Akio [Life Science Laboratory, Materials Laboratories, Sony Corporation, Sony Bioinformatics Center, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo 113-8510 (Japan); Asami, Koji [Laboratory of Molecular Aggregation Analysis, Division of Multidisciplinary Chemistry, Institute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011 (Japan)

2008-01-07

Rabbit blood was preserved at 277 K in Alsever's solution for 37 days, and its dielectric permittivity was monitored in a frequency range from 0.05 to 110 MHz throughout the period. The relaxation time and Cole-Cole parameter of the interfacial polarization process for erythrocytes remained nearly constant during the first 20 days and then started to increase and decrease, respectively. On the other hand, the relaxation strength and the cell volume fraction continued to decrease for 37 days, but the decrease rates of both changed discontinuously on about the 20th day. Microscope observation showed that approximately 90% of the erythrocytes were spinous echinocytes at the beginning of preservation and started to be transformed into microspherocytes around the 20th day. Therefore, dielectric spectroscopy is a sensitive tool to monitor the deterioration of preserved blood accompanied by morphological transition of erythrocytes through the temporal variation of their dielectric properties.
Role of packaging in the smorgasbord of action for sustainable food consumption

OpenAIRE

Coussy, Hélène; Guillard, Valérie; Guillaume, Carole; Gontard, Nathalie

2013-01-01

In a context of food security concerns, reducing huge and worldwide food losses and waste (more than one third of food production) is the priority action to focus on. The paper aims at explaining at which levels packaging could be a key player for sustainable food consumption: (i) by improving food preservation, and therefore reducing food losses, by balancing cold chain issues with modified atmosphere packaging implementation which means to develop food requirements driven approaches to desi...
Energy and food irradiation

International Nuclear Information System (INIS)

Brynjolfsson, A.

1978-01-01

The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)
Assessment of Food Chain Pathway Parameters in Biosphere Models: Annual Progress Report for Fiscal Year 2004

Energy Technology Data Exchange (ETDEWEB)

Napier, Bruce A.; Krupka, Kenneth M.; Fellows, Robert J.; Cataldo, Dominic A.; Valenta, Michelle M.; Gilmore, Tyler J.

2004-12-02

This Annual Progress Report describes the work performed and summarizes some of the key observations to date on the U.S. Nuclear Regulatory Commission’s project Assessment of Food Chain Pathway Parameters in Biosphere Models, which was established to assess and evaluate a number of key parameters used in the food-chain models used in performance assessments of radioactive waste disposal facilities. Section 2 of this report describes activities undertaken to collect samples of soils from three regions of the United States, the Southeast, Northwest, and Southwest, and perform analyses to characterize their physical and chemical properties. Section 3 summarizes information gathered regarding agricultural practices and common and unusual crops grown in each of these three areas. Section 4 describes progress in studying radionuclide uptake in several representative crops from the three soil types in controlled laboratory conditions. Section 5 describes a range of international coordination activities undertaken by Project staff in order to support the underlying data needs of the Project. Section 6 provides a very brief summary of the status of the GENII Version 2 computer program, which is a “client” of the types of data being generated by the Project, and for which the Project will be providing training to the US NRC staff in the coming Fiscal Year. Several appendices provide additional supporting information.
The use of atomic energy for the irradiation of foods

International Nuclear Information System (INIS)

Wills, P.A.

1982-01-01

Radiation processing is a highly versatile preservation technique for the food industry. It is a cold treatment which can inhibit sprouting, eliminate insects and food pathogens, extend shelf life, decontaminate raw materials, and pasteurise or sterilise food and packaging materials. Recent developments, such as an International Standard for Irradiated Foods and a Code of Practice for the Operation of Radiation Facilities for the Treatment of Foods, are expected to stimulate and facilitate trade in radiation processed foods. These developments and prospects for commercialisation of this new technology in Australia are discussed
Potential of food irradiation in Malaysia

International Nuclear Information System (INIS)

Rahman, Mohd Ghazali Bin HJ Abdul

1985-01-01

Food irradiation has recently been viewed as a technology that can contribute to the solution of problems associated with the preservation of Malaysia's agricultural produce, hence improving the economic status of the rural sector. Economic, political, social and environmental factors need to be taken into consideration in the implementation of a food irradiation program in Malaysia. Coordinated research is being carried out on various food items such as rice and pepper. The government holds a positive view of the technology. However, it is important to consider consumer acceptance of the technology and its legislation before the technology is adopted
Small amounts of tissue preserve pancreatic function: Long-term follow-up study of middle-segment preserving pancreatectomy.

Science.gov (United States)

Lu, Zipeng; Yin, Jie; Wei, Jishu; Dai, Cuncai; Wu, Junli; Gao, Wentao; Xu, Qing; Dai, Hao; Li, Qiang; Guo, Feng; Chen, Jianmin; Xi, Chunhua; Wu, Pengfei; Zhang, Kai; Jiang, Kuirong; Miao, Yi

2016-11-01

Middle-segment preserving pancreatectomy (MPP) is a novel procedure for treating multifocal lesions of the pancreas while preserving pancreatic function. However, long-term pancreatic function after this procedure remains unclear.The aims of this current study are to investigate short- and long-term outcomes, especially long-term pancreatic endocrine function, after MPP.From September 2011 to December 2015, 7 patients underwent MPP in our institution, and 5 cases with long-term outcomes were further analyzed in a retrospective manner. Percentage of tissue preservation was calculated using computed tomography volumetry. Serum insulin and C-peptide levels after oral glucose challenge were evaluated in 5 patients. Beta-cell secreting function including modified homeostasis model assessment of beta-cell function (HOMA2-beta), area under the curve (AUC) for C-peptide, and C-peptide index were evaluated and compared with those after pancreaticoduodenectomy (PD) and total pancreatectomy. Exocrine function was assessed based on questionnaires.Our case series included 3 women and 2 men, with median age of 50 (37-81) years. Four patients underwent pylorus-preserving PD together with distal pancreatectomy (DP), including 1 with spleen preserved. The remaining patient underwent Beger procedure and spleen-preserving DP. Median operation time and estimated intraoperative blood loss were 330 (250-615) min and 800 (400-5500) mL, respectively. Histological examination revealed 3 cases of metastatic lesion to the pancreas, 1 case of chronic pancreatitis, and 1 neuroendocrine tumor. Major postoperative complications included 3 cases of delayed gastric emptying and 2 cases of postoperative pancreatic fistula. Imaging studies showed that segments representing 18.2% to 39.5% of the pancreas with good blood supply had been preserved. With a median 35.0 months of follow-ups on pancreatic functions, only 1 patient developed new-onset diabetes mellitus of the 4 preoperatively euglycemic
Food variety, dietary diversity, and food characteristics among convenience samples of Guatemalan women.

Science.gov (United States)

Soto-Méndez, María José; Campos, Raquel; Hernández, Liza; Orozco, Mónica; Vossenaar, Marieke; Solomons, Noel W

2011-01-01

To compare variety and diversity patterns and dietary characteristics in Guatemalan women. Two non-consecutive 24-h recalls were conducted in convenience samples of 20 rural Mayan women and 20 urban students. Diversity scores were computed using three food-group systems.Variety and diversity scores and dietary origin and characteristics were compared between settings using independent t-test or Mann-Whitney-U-test. Dietary variety and diversity were generally greater in the urban sample when compared to the rural sample, depending on the number of days and food-group system used for evaluation.The diet was predominantly plant-based and composed of non-fortified food items in both areas.The rural diet was predominantly composed of traditional,non-processed foods. The urban diet was mostly based on non-traditional and processed items. Considerations of intervention strategies for dietary improvement and health protection for the Guatemalan countryside should still rely on promotion and preservation of traditional food selection.

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Sample records for food preservation parameters

General discussion