Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach.

Science.gov (United States)

Wibowo, Scheling; Grauwet, Tara; Gedefa, Getnet Belete; Hendrickx, Marc; Van Loey, Ann

2015-12-01

For the first time, a multivariate approach combining targeted and untargeted data was used to obtain insight into quality changes in pasteurised mango juice (cv. 'Totapuri') as a function of storage (42°C for 8weeks). Mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions: ascorbic acid, citric acid and sugars. Control (diluted mango puree with water), ascorbic acid-enriched (AA 250 and AA 500 ), citric acid-enriched (CA, CA+AA 250 and CA+AA 500 ) and sugar-enriched (S) samples were characterised for a range of targeted quality parameters as well as for a volatile fingerprint (untargeted). Selection of shelf-life markers or quality parameters significantly changing during shelf-life was performed over all formulations as well as per mango juice formulation. Our study showed that a common trend over all formulations was observed for colour values (VID>│0.90│), while specific shelf-life markers were selected for each formulation. In acidified mango juice samples (CA, CA+AA 250 , CA+AA 500 ), more terpene oxides were selected compared to other formulations. In ascorbic acid-enriched samples (AA 250 , AA 500 , CA+AA 250 , CA+AA 500 ), furfural and ascorbic acid were significantly changing during shelf-life. It seems that the reaction pathways for compounds being formed or degraded upon shelf-life are clearly affected by the acidity level. Copyright © 2015 Elsevier Ltd. All rights reserved.

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...

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion.

Science.gov (United States)

Gallier, Sophie; Zhu, Xiang Q; Rutherfurd, Shane M; Ye, Aiqian; Moughan, Paul J; Singh, Harjinder

2013-12-01

The aim of this research was to study the effect of milk processing on the in vivo upper digestive tract digestion of milk fat globules. Fasted rats were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogenised milk. Only a few intact dietary proteins and peptides were present in the small intestinal digesta. Significantly (Praw (448 mg g(-1) digesta dry matter (DDM)) and homogenised creams (528 mg g(-1) DDM), as compared to pasteurised and homogenised cream (249 mg g(-1) DDM). Microscopy techniques were used to investigate the structural changes during digestion. Liquid-crystalline lamellar phases surrounding the fat globules, fatty acid soap crystals and lipid-mucin interactions were evident in all small intestinal digesta. Overall, the pasteurised and homogenised cream appeared to be digested to a greater extent. Copyright © 2013 Elsevier Ltd. All rights reserved.

Scientific Opinion on the safety of ‘heat-treated milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food

DEFF Research Database (Denmark)

Tetens, Inge; Poulsen, Morten

2015-01-01

Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for ‘pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food (NF) in the context of Regulation (EC) No 258/97. Pasteurised or ultra-high-temp......Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for ‘pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food (NF) in the context of Regulation (EC) No 258/97. Pasteurised or ultra......-high-temperature-treated milk is used for the fermentation process with B. xylanisolvens DSM 23964. After fermentation the product is heat treated for one hour at 75 °C to ensure the absence of viable B. xylanisolvens DSM 23964. The Panel considers the information provided on the identity and characterisation of B...

In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion.

Science.gov (United States)

Gallier, Sophie; Cui, Jack; Olson, Trent D; Rutherfurd, Shane M; Ye, Aiqian; Moughan, Paul J; Singh, Harjinder

2013-12-01

The aim was to study the in vivo gastric digestion of fat globules in bovine cream from raw, pasteurised or pasteurised and homogenised milk. Fasted rats were gavaged once and chyme samples were collected after 30, 120 and 180 min post-gavage. Proteins from raw (RC) and pasteurised (PC) creams appeared to be digested faster and to a greater extent. Free fatty acids (FAs) increased throughout the 3h postprandial period. Short and medium chain FAs were released more rapidly than long chain FAs which were hydrolysed to a greater degree from PC. The size of the fat globules of all creams increased in the stomach. Protein aggregates were observed in pasteurised and homogenised cream chyme. Protrusions, probably caused by the accumulation of insoluble lipolytic products, appeared at the surface of the globules in RC and PC chyme. Overall, PC proteins and lipids appeared to be digested to a greater extent. Copyright © 2013 Elsevier Ltd. All rights reserved.

The effect of hygienic treatment on the microbial flora of biowaste at biogas plants

Energy Technology Data Exchange (ETDEWEB)

Bagge, E.; Sahlstroem, L.; Albihn, A. [National Veterinary Institute, Uppsala (Sweden). Dept. of Bacteriology

2005-12-15

In Sweden, full-scale, commercial biogas plants (BGP), which process low-risk animal waste, operate a separate pre-pasteurisation at 70{sup o}C for 60 min as required by EEC regulation 1774/2002. The purpose of this study was to establish if, during pasteurisation and further processing and handling in full-scale BGPs, pathogens in biowaste could be sufficiently reduced to allow its use on arable land. Four BGPs were sampled on six occasions during 1 year. Sampling was performed from six locations during biogas production. The samples being analysed quantitatively to detect indicator bacteria (Escherichia coli, Enterococcus spp. and coliforms) and spore-forming bacteria (Clostridium spp. and Bacillus spp.) and qualitatively for bacterial pathogens (salmonella, listeria, campylobacter and VTEC O157). Salmonella was the most frequently isolated pathogen before pasteurisation In general, the treatment adequately reduced both indicator and pathogenic bacteria. Spore-forming bacteria were not reduced. However, recontamination and regrowth of bacteria in biowaste was frequently noted after pasteurisation and digestion. (author)

Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice

Directory of Open Access Journals (Sweden)

Roller Sibel

2005-06-01

Full Text Available Abstract Background Outbreaks of food poisoning associated with drinking un-pasteurised apple juice contaminated with enterohaemorrhagic Escherichia coli O157:H7 are a cause of serious illness and occasionally death. Whilst a well-established heat process (pasteurisation will readily eliminate the pathogen, some consumers are demanding more fresh-like foods that have not been subjected to processing methods that are perceived as severe and may lead to loss of flavour and vitamins. Therefore, alternative methods are being investigated to replace pasteurisation and improve the safety of minimally-processed juices. The addition of natural antimicrobial substances such as the phenolic substances carvacrol and p-cymene (derived from the essential oils of herbs and spices provides a potential new route to assure safety and extend the shelf-life of raw fruit juices. The aim of this study was to evaluate the addition of very low concentrations (0.25–1.25 mM of carvacrol and p-cymene both individually and in combination as a novel means of controlling Escherichia coli O157:H7 in un-pasteurised apple juice. Results When inoculated at a level of 4 log CFU/ml into un-pasteurised apple juice (pH 3.20 ± 0.06, Escherichia coli O157:H7 survived for up to 3 and 19 days at 25° and 4°C, respectively. Treatment of the juice with 1.25 mM carvacrol or p-cymene reduced the numbers of E. coli O157:H7 to undetectable levels within 1–2 days at both storage temperatures. The effective concentrations of carvacrol could be reduced even further by combining it at 0.5 mM with cymene at 0.25 mM. The phenolic compounds were biocidal against both spoilage yeasts and E. coli O157:H7 thereby increasing the shelf-life and improving the safety of un-pasteurised apple juice, particularly when stored at chill temperatures. Conclusion The results showed that the natural antimicrobial compounds carvacrol and p-cymene could potentially be used to extend the shelf life and improve

Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway.

Science.gov (United States)

Almli, Valérie Lengard; Naes, Tormod; Enderli, Géraldine; Sulmont-Rossé, Claire; Issanchou, Sylvie; Hersleth, Margrethe

2011-08-01

This study explores consumers' acceptance of innovations in traditional cheese in France (n=120) and Norway (n=119). The respondents were presented with 16 photographs of a traditional cheese from their respective countries, varying according to six factors: pasteurisation, organic production, omega-3, packaging, price and appropriateness. For each of the scenarios the consumers indicated their willingness to buy the cheese on a nine-point scale. Results show that consumers' willingness to buy traditional cheese is highly driven by price, appropriateness and pasteurisation in both countries. However, on average consumers in the French sample prefer buying raw milk cheese, while consumers in the Norwegian sample prefer buying pasteurised cheese. These general trends are led by a pro-raw milk segment in France and a pro-pasteurised milk segment in Norway. Several interaction effects involving appropriateness are detected, indicating the importance of the consumption context on the acceptance of innovations in traditional cheese. On a general level, the results indicate that well-accepted innovations in traditional cheese are those that reinforce the traditional and authentic character of the product. Copyright © 2011 Elsevier Ltd. All rights reserved.

EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2015. Scientific Opinion on an alternative method for the hygienic treatment of bovine colostrum through a series of filtration steps

DEFF Research Database (Denmark)

Hald, Tine

An alternative method to the HTST treatment (High Temperature Short Time pasteurisation at 72 °C for at least 15 seconds or equivalent pasteurisation effect achieving a negative reaction to a phosphatase test), approved for the treatment of bovine colostrum (Category 3 material), was assessed...... process reduces the relevant viral contaminants to a level at least equivalent to a single HTST treatment as required by the legislation....

Moderate and high intensity pulsed electric fields

OpenAIRE

Timmermans, Rian Adriana Hendrika

2018-01-01

Pulsed Electric Field (PEF) processing has gained a lot of interest the last decades as mild processing technology as alternative to thermal pasteurisation, and is suitable for preservation of liquid food products such as fruit juices. PEF conditions typically applied at industrial scale for pasteurisation are high intensity pulsed electric fields aiming for minimal heat load, with an electric field strength (E) in the range of 15 − 20 kV/cm and pulse width (τ) between 2 − 20 μs. Alternativel...

Heat resistance of thermoduric enterococci isolated from milk.

Science.gov (United States)

McAuley, Catherine M; Gobius, Kari S; Britz, Margaret L; Craven, Heather M

2012-03-15

Enterococci are reported to survive pasteurisation but the extent of their survival is unclear. Sixty-one thermoduric enterococci isolates were selected from laboratory pasteurised milk obtained from silos in six dairy factories. The isolates were screened to determine log(10) reductions incurred after pasteurisation (63°C/30 min) and ranked from highest to lowest log(10) reduction. Two isolates each of Enterococcus faecalis, Enterococcus faecium, Enterococcus durans and Enterococcus hirae, exhibiting the median and the greatest heat resistance, as well as E. faecalis ATCC 19433, were selected for further heat resistance determinations using an immersed coil apparatus. D values were calculated from survival curves plotted from viable counts obtained after heating isolates in Brain Heart Infusion Broth at 63, 69, 72, 75 and 78°C followed by rapid cooling. At 72°C, the temperature employed for High Temperature Short Time (HTST) pasteurisation (72°C/15s), the D values extended from 0.3 min to 5.1 min, depending on the isolate and species. These data were used to calculate z values, which ranged from 5.0 to 9.8°C. The most heat sensitive isolates were E. faecalis (z values 5.0, 5.7 and 7.5°C), while the most heat resistant isolates were E. durans (z values 8.7 and 8.8°C), E. faecium (z value 9.0°C) and E. hirae (z values 8.5 and 9.8°C). The data show that heat resistance in enterococci is highly variable. Copyright © 2011 Elsevier B.V. All rights reserved.

THE MICROBIOLOGICAL LOAD OF SHEEP MILK FROM PRIMARY PRODUCTION TO ITS PROCESSING

Directory of Open Access Journals (Sweden)

Zuzana Farkašová

2010-05-01

Full Text Available In the breeding with the average number of 220 sheep (zošľachtená valaška with traditional hand milking in the Eastern Slovakia the microbiological load of milk during the process of primary production, transport, before and after pasteurisation as well as during dairy processing to cheese curd was observed. The results in three seasons were compared to those obtained at finishing of milking in the season before. The microbiological load of milk was observed using the bacteriological methods for determination of the presence of Staphylococcus sp. and other bacteria, and determination of the total number of staphylococci: a  in milliliter of pool milk sample; b  the transport control – smears from transport tank and determination of the total number of staphylococci in the tank milk sample; c bacteriological examination of bulk tank milk in the dairy plant before and after pasteurisation, including examination of cheese curd. After pasteurisation no staphylococci were recorded as in milk as in cheese. Out of 112 strains of Staphylococcus aureus only four strain produced staphylococcal enterotoxins (SE, but in another 7 strains a gene for production of SE, type C was found. The measures introduced during the following season led to the fact that total numbers of coagulase-positive staphylococci in milk within the process of primary production and transport did not exceed the limit permitted by legislation, and after pasteurisation of milk and cheese curd they were not found at all.  doi:10.5219/58

Aroma Profile and Sensory Properties of Ultrasound-Treated Apple Juice and Nectar

Directory of Open Access Journals (Sweden)

Marinko Petrović

2013-01-01

Full Text Available Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc. in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm. The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples.

Sokoto Journal of Veterinary Sciences Occurrence of brucellosis in ...

African Journals Online (AJOL)

ADEYEYE

disease using Rose Bengal test (RBT) and competitive enzyme-linked immunosorbent assay (cELISA) ... pasteurised milk and milk products originating from infected livestock ..... in four districts of Afar National Regional. State, northeast ...

The changes of proteins fractions shares in milk and fermented milk drinks.

Science.gov (United States)

Bonczar, Genowefa; Walczycka, Maria; Duda, Iwona

2016-01-01

The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. The research materials were raw and pasteurised milk, as well as fermented milk- based drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefir and acidified milk to 22°C and drinks with Bifidobacterium bifidum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: "YC-180" Christian Hansen for yoghurt, "D" Biolacta-Texel-Rhodia for kefir, CH-N--11 Christian Hansen for acidified milk, starter by Christian Hansen for the probiotic Bifidobacterium bifidum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on

Fate of pyrrolizidine alkaloids during processing of milk of cows treated with ragwort.

Science.gov (United States)

de Nijs, Monique; Mulder, Patrick P J; Klijnstra, Mirjam D; Driehuis, Frank; Hoogenboom, Ron L A P

2017-12-01

To investigate the fate of pyrrolizidine alkaloids (PAs) during milk processing, milk of cows treated via rumen fistula with a mixture of 84% (w/w) ragwort (Jacobaea vulgaris, syn. Senecio jacobaea) and 16% narrow-leaved ragwort (Senecio inaequidens) was processed using laboratory scale heating systems with industrial settings. Pasteurised and sterilised (UHT) milk were produced, as well as set-type yoghurt and cheese. Samples were analysed for 29 PAs using LC-MS/MS, of which 11 PAs were detected above LOQ in the samples (0.1 µg l -1 ). Alterations in the PA concentration and composition between the standardised milk and the corresponding end-product(s) were evaluated. The heat treatments applied for pasteurisation and UHT sterilisation to prepare semi-skimmed consumption milk did not affect the PA levels in the end-products. In yoghurt, after fermentation of standardised milk (6 h, pH 4.4), 73% of total PAs were recovered. The PA concentration, specifically dehydrojacoline, was decreased, although not quantifiable, during cheese production. A further decrease of 38% during 6 weeks of ripening was observed. The results show that the PA concentration of natural contaminated cow's milk is not affected by heat treatment applied for pasteurised and sterilised milk, but that microbial fermentation of the milk leads to a lowered PA concentration in yoghurt and cheese. This is probably due to microbiological degradation, since PAs are fairly stable under acidic conditions.

Hygiene Aspects of the Biogas Process with Emphasis on Spore-Forming Bacteria

Energy Technology Data Exchange (ETDEWEB)

Bagge, Elisabeth

2009-07-01

Biogas is a renewable source of energy which can be obtained from processing of biowaste. The digested residues can be used as fertiliser. Biowaste intended for biogas production contains pathogenic micro-organisms. A pre-pasteurisation step at 70 deg C for 60 min before anaerobic digestion reduces non spore-forming bacteria such as Salmonella spp. To maintain the standard of the digested residues it must be handled in a strictly hygienic manner to avoid recontamination and re-growth of bacteria. The risk of contamination is particularly high when digested residues are transported in the same vehicles as the raw material. However, heat treatment at 70 deg C for 60 min will not reduce spore-forming bacteria such as Bacillus spp. and Clostridium spp. Spore-forming bacteria, including those that cause serious diseases, can be present in substrate intended for biogas production. The number of species and the quantity of Bacillus spp. and Clostridium spp. in manure, slaughterhouse waste and in samples from different stages during the biogas process were investigated. The number of species of clostridia seemed to decrease following digestion, likewise the quantity. However, Bacillus spp. seemed to pass unaffected through the biogas process. In laboratory-scale experiments the effects on clostridia during pasteurisation and digestion were investigated. Pathogenic clostridia were inoculated in substrates from homogenisation tanks and digester tanks. The inoculated clostridia remained after pasteurisation, but the impacts of digestion differ between different species. Culture followed by identification of C. chauvoei by PCR in samples from cattle died from blackleg, is faster and safer than culture followed by biochemical identification of C. chauvoei. However, for environmental samples the PCR method is not practically applicable for detection of C. chauvoei. To avoid spreading of diseases via biogas plants when digested residues are spread on arable land, a pasteurisation

Cottage Hospital, Scarlet Street, Drogheda, Louth.

LENUS (Irish Health Repository)

Ahmed, S

2012-10-01

Fibrinogen replacement is critical in major obstetric haemorrhage (MOH). Purified, pasteurised fibrinogen concentrate appears to have benefit over cryoprecipitate in ease of administration and safety but is unlicensed in pregnancy. In July 2009, the Irish Blood Transfusion Service replaced cryoprecipitate with fibrinogen.

The efficacy of fibrinogen concentrate compared with cryoprecipitate in major obstetric haemorrhage - an observational study.

LENUS (Irish Health Repository)

Ahmed, S

2012-10-01

Fibrinogen replacement is critical in major obstetric haemorrhage (MOH). Purified, pasteurised fibrinogen concentrate appears to have benefit over cryoprecipitate in ease of administration and safety but is unlicensed in pregnancy. In July 2009, the Irish Blood Transfusion Service replaced cryoprecipitate with fibrinogen.

Effects of somatic cell count on the gross composition, protein ...

African Journals Online (AJOL)

and >265,000 cells/ml) on ewe milk composition, protein fractions and ... 6.38, true protein, true whey protein, fat, lactose, dry matter, ash, phosphorus, ... management practices, and representative of the typical ewe herd .... pasteurised before being analysed. .... Mastitis detection: current trends and future perspectives.

Effect of electrical field strength applied by PEF processing and storage temperature on the outgrowth of yeasts and moulds naturally present in a fresh fruit smoothie

NARCIS (Netherlands)

Timmermans, R.A.H.; Nederhoff, A.L.; Nierop Groot, M.N.; Boekel, van M.A.J.S.; Mastwijk, H.C.

2016-01-01

Pulsed electrical field (PEF) technology offers an alternative to thermal pasteurisation of high-acid fruit juices, by extending the shelf life of food products, while retaining its fresh taste and nutritional value. Substantial research has been performed on the effect of electrical field

Moderate and high intensity pulsed electric fields

NARCIS (Netherlands)

Timmermans, Rian Adriana Hendrika

2018-01-01

Pulsed Electric Field (PEF) processing has gained a lot of interest the last decades as mild processing technology as alternative to thermal pasteurisation, and is suitable for preservation of liquid food products such as fruit juices. PEF conditions typically applied at industrial scale for

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

High pressure and foods -fruit/vegetable juices

Czech Academy of Sciences Publication Activity Database

Houška, M.; Strohalm, J.; Kocurová, K.; Totušek, J.; Lefnerová, D.; Tříska, Jan; Vrchotová, Naděžda; Fiedlerová, V.; Holasová, M.; Gabrovská, D.; Paulíčková, I.

2006-01-01

Roč. 77, č. 3 (2006), s. 386-398 ISSN 0260-8774 R&D Projects: GA MZe(CZ) QF3287 Institutional research plan: CEZ:AV0Z60870520 Keywords : high-pressure pasteurisation * Foods * Broccoli juice Subject RIV: GM - Food Processing Impact factor: 1.696, year: 2006

A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age

DEFF Research Database (Denmark)

Bering, S.; Suchdev, S.; Sjoltov, L.

2006-01-01

Lactic acid-fermented foods have been shown to increase Fe absorption in human subjects, possibly by lowering pH, activation of phytases, and formation of soluble complexes of Fe and organic acids. We tested the effect of an oat gruel fermented with Lactobacillus plantarum 299v on non-haem Fe...... absorption from a low-Fe bioavailability meal compared with a pasteurised, fermented oat gruel and non-fermented oat gruels. In a cross-over trial twenty-four healthy women with a mean age of 25 (sd 4) years were served (A) fermented gruel, (B) pasteurised fermented gruel, (C) pH-adjusted non-fermented gruel......, and (D) non-fermented gruel with added organic acids. The meals were extrinsically labelled with Fe-55 or Fe-59 and consumed on 4 consecutive days, for example, in the order ABBA or BAAB followed by CDDC or DCCD in a second period. Fe absorption was determined from isotope activities in blood samples...

Qualitative and Quantitative Assessment of Sewage Sludge by Gamma Irradiation with Pasteurization as a Tool for Hygienization

Science.gov (United States)

Priyadarshini, J.; Roy, P. K.; Mazumdar, A.

2014-01-01

In this research work, management of sewage sludge disposal on agricultural soils is addressed. The increasing amount of sewage sludge and more legislative regulation of its disposal have stimulated the need for developing new technologies to recycle sewage sludge efficiently. The research was structured along two main avenues, namely, the efficacy of the irradiation process for removing enteric pathogenic microorganisms and the potential of irradiated sludge as a soil amendment. This study investigated how application of irradiation with heat treatment reduced pathogens in sewage sludge. Raw and pasteurised Sewage sludge was treated at different dose treatment of 1.5, 3 and 5 kilogray (kGy) gamma irradiation individually and for 3 kGy sufficiency was achieved. Decrease in irradiation dose from 5 to 3 kGy was observed for pasteurised sludge resulting in saving of radiation energy. The presence of heavy metals in untreated sewage sludge has raised concerns, which decreases after irradiation.

Recontamination in food processing : quantitative modelling for risk assessment

NARCIS (Netherlands)

Aantrekker, den E.

2002-01-01

Every year at least 1.5 to 6% of the Dutch population suffers from foodborne illnesses. This may result in symptoms like vomiting or diarrhoea but can in some cases also lead to death. Processes like pasteurisation or sterilisation reduce the number of pathogenic bacteria in food products.

Cottage processing of cashew apple juice in Nigeria: physico ...

African Journals Online (AJOL)

Some manually operated equipment were employed for cottage processing of cashew apples into juice. These include an extractor, mixer pasteuriser and a bottling machine. The apples were preheated with steam for 10, 20 and 30 minutes before juice extraction. The average capacity and efficiency of the extractor were ...

Metal release in a stainless steel Pulsed Electric Field (PEF) system Part I. Effect of different pulse shapes; theory and experimental method

NARCIS (Netherlands)

Roodenburg, B.; Morren, J.; Berg, H.E.; Haan, S.W.H.de

2005-01-01

Liquid pumpable food is mostly pasteurised by heat treatment. In the last decennia there is an increasing interest in so-called Pulsed Electric Field (PEF) treatment. During this treatment food is pumped between two metal electrodes and exposed to short high electric field pulses, typical 2-4 kV

Evaluation of the dual digestion system 1: overview of the Milnerton experience

CSIR Research Space (South Africa)

Messenger, JR

1993-07-01

Full Text Available A number of advantages are claimed for dual digestion as a system for sewage sludge pasteurisation and stabilisation. In this paper, the first of a series of 4, an overview of a 4-year full-scale (45 m3 aerobic reactor and 500 m3 anaerobic digester...

The continuing debate over increasing consumption of raw (unpasteurised) milk: is it safe?

DEFF Research Database (Denmark)

Jordan, K. N.; Hunt, K.; Hoorfar, Jeffrey

2012-01-01

The debate on the consumption of raw (unpasteurised) milk continues. On one side there is the risk of illness associated with pathogenic bacteria that may be in the milk, a risk that can be mitigated by pasteurisation of the milk prior to consumption. On the other side, there are those who believ...

Development of a novel whole egg pasteurisation system

CSIR Research Space (South Africa)

Erasmus, C

2008-11-01

Full Text Available As a highly nutritious and inexpensive protein food, chicken eggs are accepted in most cultures. The safety of eggs has become an issue of global concern with the emergence of the pathogen Salmonella enteritidis as a major hazard associated...

An Evaluation of the Efficiency of Different Hygienisation Methods

Science.gov (United States)

Zrubková, M.

2017-10-01

The aim of this study is to evaluate the efficiency of hygienisation by pasteurisation, temperature-phased anaerobic digestion and sludge liming. A summary of the legislation concerning sludge treatment, disposal and recycling is included. The hygienisation methods are compared not only in terms of hygienisation efficiency but a comparison of other criteria is also included.

Volume 8 No. 3 2008 September 2008

African Journals Online (AJOL)

Administrator

influence of this method on milk processing as well as the quality dairy products. The LP-system was ... Yogurt samples were analysed for acidity, protein content and dry .... Milk was pasteurised in a steel pot over gas flame at 85oC for 15 seconds and rapidly ..... (d) “Very slight” means the trait is detected only upon very.

Effects of pasteurisation on survival patterns of microorganisms and ...

African Journals Online (AJOL)

PRECIOUS

2009-12-01

Dec 1, 2009 ... most heat resistant organism B. subtilis was found to be 6.5 min. Key words: ... building resistance to infections and in the absorption of calcium and ... 6604 Afr. J. Biotechnol. Sorghum grain. Cold water. ½. ½. 60 – 70oC. Vitamin C. Winnowing. Washing. Slurry-making. Wet milling. Draining. Jellying. Mixing.

Avantages des biodigesteurs sur le bois de chauffe dans les ...

African Journals Online (AJOL)

Le déficit énergétique constitue une contrainte à l'épanouissement des ménages ruraux notamment, au niveau de l'énergie de cuisson. Les femmes utilisent le bois de chauffe pour les besoins énergétiques de la cuisson mais aussi, pour la pasteurisation du lait. Cette étude met en évidence les avantages de l'utilisation ...

Detection of Antibiotic Resistant Staphylococcus aureus from Milk: A Public Health Implication

Science.gov (United States)

Akindolire, Muyiwa Ajoke; Babalola, Olubukola Oluranti; Ateba, Collins Njie

2015-01-01

The aim of this study was to investigate the occurrence, antibiotic susceptibility profiles, and virulence genes determinants of S. aureus isolated from milk obtained from retail outlets of the North-West Province, South Africa. To achieve this, 200 samples of raw, bulk and pasteurised milk were obtained randomly from supermarkets, shops and some farms in the North-West Province between May 2012 and April 2013. S. aureus was isolated and positively identified using morphological (Gram staining), biochemical (DNase, catalase, haemolysis and rapid slide agglutination) tests, protein profile analysis (MALDI-TOF mass spectrometry) and molecular (nuc specific PCR) methods. The antimicrobial resistance profiles of the isolates were determined using the phenotypic agar diffusion method. Genes encoding enterotoxins, exfoliative toxins and collagen adhesins were also screened using PCR. Among all the samples examined, 30 of 40 raw milk samples (75%), 25 of 85 bulk milk samples (29%) and 10 of 75 pasteurised milk samples (13%) were positive for S. aureus. One hundred and fifty-six PCR-confirmed S. aureus isolates were obtained from 75 contaminated milk samples. A large proportion (60%–100%) of the isolates was resistant to penicillin G, ampicillin, oxacillin, vancomycin, teicoplanin and erythromycin. On the contrary, low level resistance (8.3%–40%) was observed for gentamicin, kanamycin and sulphamethoxazole. Methicillin resistance was detected in 59% of the multidrug resistant isolates and this was a cause for concern. However, only a small proportion (20.6%) of these isolates possessed PBP2a which codes for Methicillin resistance in S. aureus. In addition, 32.7% of isolates possessed the sec gene whereas the sea, seb sed, see, cna, eta, etb genes were not detected. The findings of this study showed that raw, bulk and pasteurised milk in the North-West Province is contaminated with toxigenic and multi-drug resistant S. aureus strains. There is a need to implement

Environmental assessment of Ultra-High Pressure Homogenisation for milk and fresh cheese production

DEFF Research Database (Denmark)

Valsasina, Lucia; Pizzol, Massimo; Smetana, Sergiy

2015-01-01

Temperature (UHT) treatment and, at the same time, to lower energy consumptions through the combination of pasteurisation and homogenisation in a single process. Furthermore, the use of UHPH treated milk for the production of fresh cheese has been proven to increase shelf life days and increase yield...... This study provides an LCA of UHPH and UHT processing of milk and fresh cheese production from processing to end-of-life....

Partitioning of the variance in the growth parameters of Erwinia carotovora on vegetable products.

Science.gov (United States)

Shorten, P R; Membré, J-M; Pleasants, A B; Kubaczka, M; Soboleva, T K

2004-06-01

The objective of this paper was to estimate and partition the variability in the microbial growth model parameters describing the growth of Erwinia carotovora on pasteurised and non-pasteurised vegetable juice from laboratory experiments performed under different temperature-varying conditions. We partitioned the model parameter variance and covariance components into effects due to temperature profile and replicate using a maximum likelihood technique. Temperature profile and replicate were treated as random effects and the food substrate was treated as a fixed effect. The replicate variance component was small indicating a high level of control in this experiment. Our analysis of the combined E. carotovora growth data sets used the Baranyi primary microbial growth model along with the Ratkowsky secondary growth model. The variability in the microbial growth parameters estimated from these microbial growth experiments is essential for predicting the mean and variance through time of the E. carotovora population size in a product supply chain and is the basis for microbiological risk assessment and food product shelf-life estimation. The variance partitioning made here also assists in the management of optimal product distribution networks by identifying elements of the supply chain contributing most to product variability. Copyright 2003 Elsevier B.V.

The sanitary effect of gamma irradiation on sewage sludge

International Nuclear Information System (INIS)

Hess, E.; Breer, C.

1975-01-01

Sludge contains Salmonellae in more than 90% of samples. The maximum number reaches 10 7 per liter. Neither aerobic stabilization nor anaerobic digestion significantly reduces the contamination with Salmonellae. Moreover, Salmonellae in sewage sludge spread on grass may survive up to 72 weeks. Fertilizing with unsanitized sludge may therefore lead to transmission from plant to animal. Sanitizing of sludge to be used as fertilizer is therefore urgent. The sanitary effect of pasteurisation and of gamma irradiation on sewage sludge was investigated. For this the number of Enterobacteriaceae before and after irradiation in 259 specimens of sludge from 44 different sewage disposal plants was examined. The doses applied were 100, 200, 300, 400 and sometimes 500 krad. A linear reduction of Enterobacteriaceae was achieved with increasing radiation doses. A dose of 300 krad resulted in a death rate of 10 4 - 10 8 , occasionally 10 9 Enterobacteriaceae. Less than 10 Enterobacteriaceae per gramm were found in 97.2% of the samples irradiated with 300 krad. The effect found in the above mentioned model experiments could be perfectly confirmed under practical conditions in the irradiation plant of Geiselbullach. The sanitary effect of gamma irradiation with 300-350 krad, determined by Enterobacteriaceae reduction, was equivalent to the effect of heat treatment by pasteurisation. (orig./MG) [de

Electron beam pasteurised oil palm waste: a potential feed resource

International Nuclear Information System (INIS)

Mat Rasol Awang; Hassan Hamdani Mutaat; Tamikazu Kume; Tachibana, H.

2002-01-01

Pasteurization of oil palm empty fruit bunch (EFB) was performed using electron beam single sided irradiation. The dose profiles of oil palm EFB samples for different thickness in both directions X and Y were established. The results showed the usual characteristics dose uniformity as sample thickness decreased. The mean average absorbed dose on both sides at the surface and bottom of the samples for different thickness samples lead to establishing depth dose curve. Based on depth dose curve and operation conditions of electron beam machine, the process throughput for pasteurized oil palm EFB were estimated. (Author)

Real Deal or No Deal? A Comparative Analysis of Raw Milk Cheese Regulation in Australia and France

OpenAIRE

William van Caenegem; Madeline Elizabeth Taylor

2017-01-01

Australia’s regulatory framework has resulted in the standardisation of cheese production based on pasteurisation. Up until early 2015, regulations effectively prohibited raw milk cheese-making in Australia and thus stifled artisanal on-farm production. Although the introduction of Food Standards Australia New Zealand Standard 4.2.4 has allowed the production of certain hard, low-moisture raw milk cheeses, the new standard is rigid and does not encourage new entrants into the emerging raw mil...

Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk

OpenAIRE

Halpin, R. M.; Cregenzan-Alberti, O.; Whyte, P.; Lyng, J. G.; Noci, F.

2013-01-01

In recent years, there has been considerable interest in non-thermal milk processing. The objective of the present study was to assess the efficacy of two non-thermal technologies (manothermosonication; MTS, and pulsed electric fields; PEF) in comparison to thermal pasteurisation, by assessing the microbial levels of each of these milk samples post-processing. Homogenised milk was subjected to MTS (frequency; 20 kHz, amplitude; 27.9 μm, pressure; 225 kPa) at two temperatures (37 °C or 55 °C),...

[Evaluation of the bacteriologic quality of breast milk in a neonatology service in Belgium].

Science.gov (United States)

Vervoort, A; Delsat, L; Pieltain, C; De Halleux, V; Carpentier, M; Rigo, J

2007-03-01

Many studies demonstrated that human milk is the recommended source of enteral nutrition in preterm infants providing several benefits with regards to feeding tolerance, immunity and cognitive development However, neurological immaturity and associated clinical conditions prevent them from suckling effectively. Therefore, mother's milk must be expressed, stored and transported to the neonatal unit and could be contaminated. The microbiological quality of human milk was evaluated on each donation to the neonatal intensive care unit of the University of Liege, Belgium from November 1, 2003 to January 31, 2005. In all, 5842 samples from 176 mothers were included in the study. Samples were classified according to the exclusive presence of coagulase negative Staphylococcus and their number (less or more than 104 germs per ml) or to contamination with pathogens. More than 50% of analyzed milks had to be pasteurized (46%; >104 coagulase negative Staphylococcus per ml) or to be discarded (7% pathogen contamination). The incidence of pasteurisation tends to increase during the summer, suggesting a seasonal influence. Maternal profiles were established longitudinally. Among the 60 mothers whose at least one sample had pathogen contamination, 27% had a contamination occurring only during a few days, but 73% had more than 50% of their samples discarded. This study suggest the need to promote the use and the financial support of intrahospital human milk bank units to support the safe use of raw and pasteurised human milk in preterm infants.

Effects of different CMV-heat-inactivation-methods on growth factors in human breast milk.

Science.gov (United States)

Goelz, Rangmar; Hihn, Eva; Hamprecht, Klaus; Dietz, Klaus; Jahn, Gerhard; Poets, Christian; Elmlinger, Martin

2009-04-01

Preterm infants can inoculate virulent cytomegalovirus (CMV) through their mothers' raw breast milk. Complete virus inactivation is achieved only by heat treatment, but the effect on growth factors has never been assessed systematically. Insulin-like-growth-factor-1-, IGF-2-, insulin-like-growth-factor-binding-protein-2-, and IGFBP-3-concentrations were measured, before and after heating, in 51 breast-milk-samples from 28 mothers, and epidermal-growth-factor-concentrations in a subgroup of 35 samples from 22 mothers. Two heating methods were applied: Short-term (5 s) pasteurisation at 62, 65, and 72 degrees C, and long-term Holder-Pasteurisation (30 min) at 63 degrees C. IGF-1, IGF-2, IGFBP-2, and IGFBP-3 were measured by RIA, and EGF by ELISA. Heating for 30 min decreased significantly IGF-1 by 39.4%, IGF-2 by 9.9%, IGFBP-2 by 19.1%, and IGFBP-3 by 7.0%. In contrast, IGF-1, IGF-2, IGFBP-2, and IGFBP-3 were not altered significantly when using a short heating duration of 5 s, irrespective of the level of temperature, except for IGF-2 at 62 degrees C for 5 s (p = 0.041) and IGFBP-2 at 72 degrees C for 5 s (p = 0.025). Neither long- nor short-time heating methods changed the concentration of EGF. Only short heating methods (5 s, 62-72 degrees C) can preserve, almost completely, the concentrations of IGFs in human milk, whereas Holder-Pasteurization does not.

Method to treat a product infested with microorganisms with ionizing radiation and heat

International Nuclear Information System (INIS)

Gruenewald, T.

1977-01-01

The method applies to the reduction of the number of germs in infected products by combined treatment of the microorganisms with ionizing radiation and raised temperatures. In this process, at least part of the energy lost in the irradiation unit (e.g. electron linear accelerator or X-ray unit), which is not converted into ionizing radiation is used to heat the product. The invention can be used in the field of food and animal food treatment, for the sterilisation of medical equipment, or for the pasteurisation of waste water and fertilizers. (VJ) [de

Bacteriological monitoring of unheated human milk.

Science.gov (United States)

Davidson, D C; Poll, R A; Roberts, C

1979-10-01

To assess the bacteriological quality of unpooled expressed breast milk, a pilot bottle sample of each donation was examined before the milk was given to the neonate. Provided the milk did not contain greater than 2500 organisms/ml or potential pathogens it was used unheated. Milk containing between 2500 and 5000 organisms/ml and no potential pathogens was used after pasteurisation. Using these criteria, 67% of 460 donations were acceptable. However, because the bacteriological quality varied, 45% of domiciliary donations were discarded compared with only 29% of those from hospital.

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

[Epidemic outbreak of 81 cases of brucellosis following the consumption of fresh cheese without pasteurization].

Science.gov (United States)

Castell Monsalve, J; Rullán, J V; Peiró Callizo, E F; Nieto-Sandoval Alcolea, A

1996-01-01

In spite of the great effort that has been made in recent years in Castilla-La Mancha to control brucelosis, a lack of awareness on the part of producers and consumers leads to major epidemic outbreak, such as the one described below. A description of the outbreak is described and a study is conducted of cases and controls to determine the factors which are responsible for the epidemic. Unadjusted and adjusted Odds Ratios (O.R.) are obtained together with their confidence intervals, for the main epidemiological factors studied. A total of 81 cases of brucelosis were recorded in a period of 25 weeks. All the cases occurred in the same borough or were in some way linked to it. In the case and controls study no differences were found with regard to age, sex, contact with livestock or the consumption of pasteurised milk or cheese. A strong link was established between the illness and the consumption of home-made cottage cheese prepared by a small-scale producer in the borough, (O.R. = 311.9; C.I. = 95% = 41.48-12735)., whose livestock turned out to be infected with Brucella Mellitensis. This outbreak showed that in Spain, there is a risk of contracting brucelosis by consuming non-pasteurised dairy products, particularly cheese, when these are not subjected to the normal sanitary and health controls. The benefits of epidemiological research in the search for cases and determining the factors responsible for the outbreak are also demonstrated. An intensification of controls, the cleansing of the herds and flocks and health education in general, are suitable instruments for controlling this zoonosis in Spain.

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice.

Science.gov (United States)

Suárez-Jacobo, Angela; Rüfer, Corinna E; Gervilla, Ramón; Guamis, Buenaventura; Roig-Sagués, Artur X; Saldo, Jordi

2011-07-15

Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still under study to evaluate its effect on different aspects of its application to food products. The aim of this research work was to evaluate the effect of UHPH treatments on quality characteristics of apple juice such as antioxidant capacity, polyphenol composition, vitamin C and provitamin A contents, in comparison with raw (R) and pasteurised (PA) apple juice. Several UHPH treatments that include combinations of pressure (100, 200 and 300MPa) and inlet temperatures (4 and 20°C) were assayed. Apple juice was pasteurised at 90°C for 4min. Antioxidant capacity was analysed using the oxygen radical antioxidant capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) assay while total phenolic content was determined by the Folin-Ciocalteau assay. According to the FRAP and DPPH assays, UHPH processing did not change apple juice antioxidant capacity. However, significant differences were detected between samples analysed by TEAC and ORAC assays. In spite of these differences, high correlation values were found between the four antioxidant capacity assays, and also with total polyphenol content. The analysis and quantification of individual phenols by HPLC/DAD analytical technique reflects that UHPH-treatment prevented degradation of these compounds. Vitamin C concentrations did not change in UHPH treated samples, retaining the same value as in raw juice. However, significant losses were observed for provitamin A content, but lower than in PA samples. UHPH-treatments at 300MPa can be an alternative to thermal treatment in order to preserve apple juice quality. Copyright © 2011 Elsevier Ltd. All rights reserved.

HACCP and SACCP protocols for ready-to-eat meals pasteurised with ionising radiation

Energy Technology Data Exchange (ETDEWEB)

Haruvy, Y [Soreq Nuclear Research Centre, Israel Atomic Energy Commission, (Israel)

2002-07-01

The rationale is the necessity to identify, ab-initio, critical potential failure modes: Hazardous, Sensory, as well as Economic, and assign Critical Control Points to detect and/or eliminate them in due time and course. Preliminary SACCP could be orchestrated along the existing HACCP lines with relatively minor modifications. Care should be taken to avoid overlooking of high-risk failure modes, as well as to avoid overdoing the analysis to yield numerous CCPs with small marginal value. A combined H-S-E ACCP protocol should allow for a facile analytical tool of the objective projects. Primary fields of failure modes seem to be non-uniformity of ingredients, processing and testing.

Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay.

Science.gov (United States)

Maye, Susan; Stanton, Catherine; Fitzgerald, Gerald F; Kelly, Philip M

2015-08-01

While the Complement protein system in human milk is well characterised, there is little information on its presence and activity in bovine milk. Complement forms part of the innate immune system, hence the importance of its contribution during milk ingestion to the overall defences of the neonate. A bactericidal sequestration assay, featuring a Complement sensitive strain, Escherichia coli 0111, originally used to characterise Complement activity in human milk was successfully applied to freshly drawn bovine milk samples, thus, providing an opportunity to compare Complement activities in both human and bovine milks. Although not identical in response, the levels of Complement activity in bovine milk were found to be closely comparable with that of human milk. Differential counts of Esch. coli 0111 after 2 h incubation were 6.20 and 6.06 log CFU/ml, for raw bovine and human milks, respectively - the lower value representing a stronger Complement response. Exposing bovine milk to a range of thermal treatments e.g. 42, 45, 65, 72, 85 or 95 °C for 10 min, progressively inhibited Complement activity by increasing temperature, thus confirming the heat labile nature of this immune protein system. Low level Complement activity was found, however, in 65 and 72 °C heat treated samples and in retailed pasteurised milk which highlights the outer limit to which high temperature, short time (HTST) industrial thermal processes should be applied if retention of activity is a priority. Concentration of Complement in the fat phase was evident following cream separation, and this was also reflected in the further loss of activity recorded in low fat variants of retailed pasteurised milk. Laboratory-based churning of the cream during simulated buttermaking generated an aqueous (buttermilk) phase with higher levels of Complement activity than the fat phase, thus pointing to a likely association with the milk fat globule membrane (MFGM) layer.

Survey on the fatty acids profile of fluid goat milk

Directory of Open Access Journals (Sweden)

Daniela Pittau

2013-10-01

Full Text Available Fluid goat milk submitted to thermal treatment has interesting nutritional properties and a potential expanding market. The present study was aimed to conduct fatty acids profile characterisation of goat milk placed on market. Forty-nine fluid milk samples were collected: 12 pasteurised, 12 pasteurised at high temperature, 11 ultrahigh temperature (UHT whole milk and 14 UHT semi-skimmed milk. Milk samples were collected at retail level from 7 different companies and from different production batches. After extraction and methilation, fatty acids (FAs profile was determined on each sample using a gas chromatograph with flame ionisation detector (GC-FID with high-polarity capillary column. The concentration (g/100mL of saturated fatty acids (SFAs, monounsaturated fatty acids (MUFAs, polyunsaturated fatty acids (PUFAs, trans fatty acids (t-FAs, and isomers of conjugated linoleic acid (CLA was determined. N-6/n-3 ratio, atherogenic index (AI and thrombogenic index (TI were also assessed. Fluid goat milk lipid profile was characterised by SFAs (68.4% of total FAs, PUFAs (5.3%, MUFAs (21.3%, t-FAs (3.6% and CLA (0.8%. The most represented fatty acids were: 16:0 (24.5%, 9cis-18:1 (18.2%, 18:0 (9.6%, 14:0 (9.5%, 10:0 (9.3% and 12:0 (4.5%. Nutritional indices were 2.8-6.8 for n-6/n-3 ratio; 2.3-2.9 for AI; and 2.7-3.2 for TI. Milk produced by small scale plants, with no milk fat standardisation, showed greater differences in fatty acid profile as compared to industrial plants milk. Large scale production is characterised by commingled bulk tank milk of different origins and then is more homogeneous. The whole goat milk supply chain should be controlled to obtain milk with fatty acids of high nutritional value.

Influence of gamma-irradiation on the behaviour of sewage sludges

International Nuclear Information System (INIS)

Hegeman, W.; Guenthert, W.

1976-01-01

Since summer, 1975 the Institute of Water Quality Management and Sanitary Engineering of The Tehnical University Munich has been performing tests on the alterations of the quality and the behaviour of sewage sludge caused by gamma-irradiation at the Geiselbullach treatment facilities. The tests comprise studies of the thickening ability in laboratory scale thickeners (V=30 l) and the determination of the specific resistance to filtration of untreated, pasteurised and irradiated sludges. The concentration of the supernatent liquor is characterised by the measurement of BOD 5 and COD. Test results of the dewaterability of the different sludges in filter presses and the amount of coagulants necessary for sludge conditioning are presented. (author)

Latex content and biomass increase in Mycorrhizal guayule (Parthenium argentatum) under field conditions

Energy Technology Data Exchange (ETDEWEB)

Bloss, H.E.; Pfeiffer, C.M.

1984-01-01

Guayule seedlings were inoculated with two Glomus species in pasteurised soil and grown in the glasshouse without added fertilizer for 8 weeks prior to transplanting to the field. The survival rate of transplanted guayule seedlings was increased by inoculation with vesicular arbuscular mycorrhizal fungi compared wtih uninoculated controls. Inoculated guayule had greater concentrations of Ca, Fe, Mg and Mn at six months of age, and greater concentrations of Ca, Mg, and Zn at 12 months of age than did uninoculated plants. The latex content of both roots and shoots of guayule was greater in inoculated than in uninoculated guayule plants at 12 and 18 months of age. The resin content remained unchanged between treatments irrespective of sampling date.

Spray Dried, Pasteurised Bovine Colostrum Protects Against Gut Dysfunction and Inflammation in Preterm Pigs

DEFF Research Database (Denmark)

Støy, Ann Cathrine Findal; Sangild, Per T.; Skovgaard, Kerstin

2016-01-01

OBJECTIVE: Feeding bovine colostrum (BC) improves gut maturation and function, and protects against necrotizing enterocolitis (NEC), relative to formula in newborn preterm pigs. Before BC can be used for preterm infants, it is important to test if the milk processing, required to reduce bacterial...

Microbial Contamination and Hygiene of Fresh Cow’s Milk Produced by Smallholders in Western Zambia

Directory of Open Access Journals (Sweden)

Theodore J.D. Knight-Jones

2016-07-01

Full Text Available A field study was performed to assess safety of smallholder fresh cow’s milk around Mongu, Western Province, Zambia. This involved observation and sampling of milk along the value chain from milking to point-of-sale and storage. Samples were collected from 86 cows, from 9 farmers, selling through two dairy cooperatives, with additional samples from informal markets. Production was very low; around one litre/day/cow and 10 L/day/herd. The milk was typically transported by bicycle in high ambient temperatures without refrigeration until reaching the point-of-sale (journey times of 30–120 min, where it was sold without pasteurisation despite milk-borne zoonoses being endemic (bovine tuberculosis (bTB and Brucellosis. Although microbiological contamination was initially low, with geometric mean total bacterial count (TBC of 425 cfu/mL (cfu = colony forming units upon arrival at point-of-sale, poor hygiene led to high bacterial loads later on (geometric mean TBC > 600,000 cfu/mL after two days refrigeration, with almost all samples culture positive for Staphylococcus aureus and Escherichia coli. After milking, milk was kept for 100–223 min at temperatures favouring microbial growth (median 34 °C and sold without a microbial kill step. In this situation limited variation in observed standards of milk hygiene had no significant effect on milk end-product bacterial counts. Options for refrigerated transport are limited. Pasteurisation at the cooperative should be investigated, as this would largely remove pathogenic microbes present in the milk whether resulting from cattle infection or poor hygiene during milking and transportation. As milk is also purchased directly from producers, on-farm milk heating options should also be assessed. Smallholders may benefit from access to national markets by providing milk to large dairies, which have systems for ensuring safety. However, this requires significant investment and an increased and more

Microbial Contamination and Hygiene of Fresh Cow’s Milk Produced by Smallholders in Western Zambia

Science.gov (United States)

Knight-Jones, Theodore J.D.; Hang’ombe, M. Bernard; Songe, Mwansa M.; Sinkala, Yona; Grace, Delia

2016-01-01

A field study was performed to assess safety of smallholder fresh cow’s milk around Mongu, Western Province, Zambia. This involved observation and sampling of milk along the value chain from milking to point-of-sale and storage. Samples were collected from 86 cows, from 9 farmers, selling through two dairy cooperatives, with additional samples from informal markets. Production was very low; around one litre/day/cow and 10 L/day/herd. The milk was typically transported by bicycle in high ambient temperatures without refrigeration until reaching the point-of-sale (journey times of 30–120 min), where it was sold without pasteurisation despite milk-borne zoonoses being endemic (bovine tuberculosis (bTB) and Brucellosis). Although microbiological contamination was initially low, with geometric mean total bacterial count (TBC) of 425 cfu/mL (cfu = colony forming units) upon arrival at point-of-sale, poor hygiene led to high bacterial loads later on (geometric mean TBC > 600,000 cfu/mL after two days refrigeration), with almost all samples culture positive for Staphylococcus aureus and Escherichia coli. After milking, milk was kept for 100–223 min at temperatures favouring microbial growth (median 34 °C) and sold without a microbial kill step. In this situation limited variation in observed standards of milk hygiene had no significant effect on milk end-product bacterial counts. Options for refrigerated transport are limited. Pasteurisation at the cooperative should be investigated, as this would largely remove pathogenic microbes present in the milk whether resulting from cattle infection or poor hygiene during milking and transportation. As milk is also purchased directly from producers, on-farm milk heating options should also be assessed. Smallholders may benefit from access to national markets by providing milk to large dairies, which have systems for ensuring safety. However, this requires significant investment and an increased and more consistent supply of

Upgrading of oil palm wastes by radiation processing - project review

International Nuclear Information System (INIS)

Nahrul Khair Alang Md Rashid

1998-01-01

Early works on oil palm waste treatment at MINT started in 1984 with the objective of degrading EFB (Empty Fruit Bunches) by radiation. This idea was shared by JAERI that adopted the research project with MINT in 1986 under the Japanese Science and Technology Agency (STA) programme. The results of these preliminary works show that EFB can be degraded using gamma radiation at a dose of ranging from 500 to 1000 kGy - 50 to 100 times higher than what is considered to be the economic dose. It is generally accepted that the economics of radiation treatment process could only be realised if the treatment dose can be kept below 10 kGy, which was incidentally, during the course of this early works, found to be the pasteurisation dose for oil palm by - products. With these information, MINT and JAERI agreed to pursue further research in this area and formulated a bilateral research co-operation in radiation pasteurisation of EFB and subsequent degradation by cellulolytic fungi or mushrooms. The research has the objective of upgrading EFB, which was not considered as suitable for feed due to its known physical properties as coarse and highly fibrous, to animal feed as well as substrate for mushroom cultivation and enzyme production. In addition to the desire to provide an environment friendly method for waste disposal to a growing industry, the possibility of catalysing the development of livestock industry by commercial farming in the process is another motivation for this project. Malaysia is estimated to be only about 40% self-sufficient in beef production. Thus there is great opportunity for the growth and expansion of this industry in Malaysia. However, growth in ruminant population should not result in the alienation of land for pastures. Among the reasons for the lack of interest in livestock production through commercial farming is the unavailability of local feed material which could be cheaper than imported feed grains, particularly maize. Feed is one the main cost

Full scale validation of helminth ova (Ascaris suum) inactivation by different sludge treatment processes

Energy Technology Data Exchange (ETDEWEB)

Paulsrud, B.; Gjerde, B.; Lundar, A.

2003-07-01

The Norwegian sewage sludge regulation requires disinfection (hygienisation) of all sludges for land application, and one of the criteria is that disinfected sludge should not contain viable helminth ova. All disinfection processes have to be designed and operated in order to comply with this criteria, and four processes employed in Norway (thermophilic aerobic pre-treatment, pre-pasteurisation, thermal vacuum drying in membrane filter presses and lime treatment) have been tested in full scale by inserting semipermeable bags of Ascaris suum eggs into the processes for certain limes. For lime treatment supplementary laboratory tests have been conducted. The paper presents the results of the experiments, and it could be concluded that all processes, except lime treatment, could be operated at less stringent time-temperature regimes than commonly experienced at Norwegian plants today. (author)

Behaviour of pathogenic microorganisms and parasites in biogas production from sewage sludge and municipal wastes

Energy Technology Data Exchange (ETDEWEB)

Walter-Matsui, R.; Seipp, M.

With a grant from VW-Stiftung a project was investigated by the 'Medizinisches Zentrum fuer Hygiene, Philipps-Universitaet, Marburg' and the 'Faculty of Agriculture, Fayum, University Cairo'. The aim was to modify the biogas process to get an optimal amount of biogas and to kill the pathogen bacteria at the same time. The effect of different materials, for example, plant wastes, sewage sludge, cow dung and town refuse and their various amounts of dry matters (2% - 16%) were tested. Also the bactericidal effects of pH, Lactobacilli and higher temperatures were checked. It was found that only a pasteurisation before the fermentation decontaminate the sludge without declining amounts of biogas. It was also proved that the development of Schistosoma eggs was interrupted by the fermentation process.

Predictive Food Microbiology

DEFF Research Database (Denmark)

Østergaard, Nina Bjerre

Listeria monocytogenes is a well-known food borne pathogen that potentially causes listeriosis. No outbreaks or cases of listeriosis have been associated with cottage cheese, but several confirmed cases and outbreaks in the EU and the US have been related to dairy products made from raw...... or pasteurised milk. This, in combination with the fact that cottage cheese support growth of Listeria monocytogenes, induces a documentation requirement on the food producer. In the EU regulatory framework, mathematical models are recognised as a suitable supplement to traditional microbiological methods....... The models can be used for documentation of compliance with microbiological criteria for Listeria monocytogenes under reasonably foreseeable conditions. Cottage cheese is a fresh, fermented dairy product. It consists of a fermented cheese curd mixed with a fresh or cultured cream dressing. The product...

Food irradiation

International Nuclear Information System (INIS)

Roberts, P.B.

1997-01-01

Food can be provided with extra beneficial properties by physical processing. These benefits include a reduced possibility of food poisoning, or an increased life of the food. We are familiar with pasteurisation of milk, drying of vegetables, and canning of fruit. These physical processes work because the food absorbs energy during treatment which brings about the changes needed. The energy absorbed in these examples is heat energy. Food irradiation is a less familiar process. It produces similar benefits to other processes and it can sometimes be applied with additional advantages over conventional processing. For example, because irradiation causes little heating, foods may look and taste more natural. Also, treatment can take place with the food in its final plastic wrappers, reducing the risk of re-contamination. (author). 1 ref., 4 figs., 1 tab

Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry.

Science.gov (United States)

Sáiz-Abajo, María-José; González-Ferrero, Carolina; Moreno-Ruiz, Ana; Romo-Hualde, Ana; González-Navarro, Carlos J

2013-06-01

β-Carotene is a carotenoid usually applied in the food industry as a precursor of vitamin A or as a colourant. β-Carotene is a labile compound easily degraded by light, heat and oxygen. Casein micelles were used as nanostructures to encapsulate, stabilise and protect β-carotene from degradation during processing in the food industry. Self-assembly method was applied to re-assemble nanomicelles containing β-carotene. The protective effect of the nanostructures against degradation during the most common industrial treatments (sterilisation, pasteurisation, high hydrostatic pressure and baking) was proven. Casein micelles protected β-carotene from degradation during heat stabilisation, high pressure processing and the processes most commonly used in the food industry including baking. This opens new possibilities for introducing thermolabile ingredients in bakery products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Efficacy of rabies immunoglobulins in an experimental post-exposure prophylaxis rodent model.

Science.gov (United States)

Servat, Alexandre; Lutsch, Charles; Delore, Valentine; Lang, Jean; Veitch, Keith; Cliquet, Florence

2003-12-12

In a recently published Syrian hamster animal challenge study [Vaccine 19 (2001) 2273], a highly purified, heat-treated equine rabies immunoglobulin (pERIG HT, Favirab) did not elicit satisfactory protection. The efficacies of this batch, a second stage pERIG HT batch and reference RIG preparations (Imorab, Imogam Rage pasteurised, Berna antiserum) were compared in mice challenged with either Ariana canine field strain or CVS strain. Survival rates against Ariana challenge with the second pERIG HT batch were indistinguishable from those of other licensed preparations (83-90% survival), but the deficient batch did not provide satisfactory protection (53%). These data confirm the inadequate response to a first stage pERIG HT batch, but a current batch provides equivalent protection to that afforded by licensed HRIG and ERIG preparations.

Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method

Directory of Open Access Journals (Sweden)

Teodora Emilia Coldea

2015-11-01

Full Text Available The sparkling wine based beverage with elderflower (Sambucus nigra L. syrup presented improved sensorial characteristics. White wine used was Fetească regală variety, obtained in Micro winery of University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca. Elderflower syrup was prepared without thermal treatment, but was pasteurised before its addition to wine. Elderflower have many health benefits, such as diuretic, diaphoretic, or antioxidant activity. In this study it was used elderflower syrup both to improve the product s sensorial properties, and for their multiple benefits to health. The sparkling wine based beverage with elderflower syrup was produced by fermentation in the bottle (after Champenoise method, with the addition of wine yeast. The novelty brought by this paper is the use of elderflower syrup in alcoholic-beverage industry.

The Grasso 5HP as a heat pump compressor for a dairy industry; De Grasso 5HP als warmtepompcompressor voor melkfabriek

Energy Technology Data Exchange (ETDEWEB)

Vermeer, H.; Gerritsen, J.; Unsworth, R. [Gea Grenco, Den Bosch (Netherlands)

2011-12-15

GEA Refrigeration has supplied a new cooling system with an additional stage heat pump to the milk factory Robert Wiseman for the pasteurisation of milk. The required condensation temperature of the additional stage heat pump is around 80C. The Grasso 5HP reciprocating compressor has a favorable energy consumption and can be used for this application. The limitation of this compressor, however, sets requirements to the design of the installation. [Dutch] Gea Refrigeration heeft een nieuwe koelinstallatie met extratrapwarmtepomp geleverd aan zuivelbedrijf Robert Wiseman ten behoeve van pasteuriseren van melk. De hiervoor benodigde condensatietemperatuur van de extratrapwarmtepomp bedraagt ongeveer 80C. De Grasso 5HP hogedrukzuigercompressor heeft een gunstig energiegebruik en kan voor deze toepassing ingezet worden. De begrenzing van het toepassingsgebied van deze compressor stelt echter eisen aan het ontwerp van de installatie.

Simulation and Flexibility Analysis of Milk Production Process

DEFF Research Database (Denmark)

Cheng, Hongyuan; Friis, Alan

. Such flexible dairy production line can adjust its production pace in manufacturing different products without replacing existing equipment in the production line. In this work, the dairy process simulator is applied to study the flexibility of milk production line. In the same production line, various......In this work, process simulation method is used to simulate pasteurised market milk production line. A commercial process simulation tool - Pro/II from Simulation Science Inc. is used in the simulation work. In the simulation, a new model is used to calculate the thermal property of milk....... In this work, a simulator is obtained for the milk production line. Using the simulator, different milk processing situation can be quantitatively simulated investigated, such as different products production, capacity changes, fat content changes in raw milk, energy cost at different operation conditions etc...

CONCENTRIC TUBE-FOULING RIG FOR INVESTIGATION OF FOULING DEPOSIT FORMATION FROM PASTEURISER OF VISCOUS FOOD LIQUID

Directory of Open Access Journals (Sweden)

N. I. KHALID

2013-02-01

Full Text Available This paper reports the work on developing concentric tube-fouling rig, a new fouling deposit monitoring device. This device can detect and quantify the level of fouling deposit formation. It can also functioning as sampler for fouling deposit study, which can be attached at any food processing equipment. The design is initiated with conceptual design. The rig is designed with inner diameter of 7 cm and with tube length of 37 cm. A spiral insert with 34.5 cm length and with 5.4 cm diameter is fitted inside the tube to ensure the fluid flows around the tube. In this work, the rig is attached to the lab-scale concentric tube-pasteurizer to test its effectiveness and to collect a fouling sample after pasteurization of pink guava puree. Temperature changes are recorded during the pasteurization and the data is used to plot the heat transfer profile. Thickness of the fouling deposit is also measured. The trends for thickness, heat resistance profile and heat transfer profile for concentric tube-fouling rig matched the trends obtained from lab-scale concentric tube-pasteurizer very well. The findings from this work have shown a good potential of this rig however there is a limitation with spiral insert, which is discussed in this paper.

Neutron activation analysis and atomic absorption spectrophotometry for the analysis of fresh, pasteurised and powder milk

International Nuclear Information System (INIS)

Wasim, M.; Rehman, S.; Arif, M.; Fatima, I.; Zaidi, J.H.

2012-01-01

This study shows the application of semi-absolute k 0 instrumental neutron activation analysis (k 0 -INAA), epithermal neutron activation analysis (ENAA) and atomic absorption spectrophotometry (AAS) for the determination of 21 elements (Br, Ca, Cl, Co, Cr, Cs, Cu, Fe, Hf, I, K, Mg, Mn, Na, Ni, P, Pb, Rb, Sc Sr, and Zn) in different types of milk samples. The ENAA was required for the determination of iodine, AAS for Cu, Ni and Pb and the rest of the elements were measured by k 0 -INAA. Thirteen elements (Br, Ca, Cl, Cs, Cu, Fe, K, Mg, Na, P, Rb, Sr and Zn) were identified in all milk samples. Ni was detected in eleven and Pb in two samples. Concentrations of most of the elements were within the ranges of the world reported data. The data was further explored by principal component analysis to find relationships between samples and elements. (orig.)

Breast Milk Pasteurisation in Developed Countries to Reduce HIV Transmission. Do the Benefits Outweigh the Risks?

Directory of Open Access Journals (Sweden)

M. Giles

2005-01-01

Full Text Available Background. Transmission of HIV through breastfeeding is well documented. The World Health Organisation advise HIVinfected women in developed countries to use alternatives to breastfeeding together with highly active antiretroviral therapy and optimal management of delivery to prevent transmission of HIV to their infant.

Lactobacilli and ionising radiation: an example of the application to meat and meat products. Laktobazillen und ionisierende Strahlung als Beispiel einer Anwendung auf Fleisch und Fleischprodukte

Energy Technology Data Exchange (ETDEWEB)

Holzapfel, W.H. (Inst. fuer Hygiene und Toxikologie, Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany))

1992-01-01

Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance ([gamma]-D[sub 10] = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of [gamma]-D[sub 10] values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N[sub 2], whilst the highest death rate was observed in presence of CO[sub 2]. (orig.)

Lactobacilli and ionising radiation: an example of the application to meat and meat products

International Nuclear Information System (INIS)

Holzapfel, W.H.

1992-01-01

Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance (γ-D 10 = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of γ-D 10 values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N 2 , whilst the highest death rate was observed in presence of CO 2 . (orig.) [de

Radiation pasteurised oil palm empty fruit bunch fermented with Pleurotus sajor-caju as feed supplement to ruminants

Energy Technology Data Exchange (ETDEWEB)

Awang, M.R.; Mutaat, H.H.; Mahmud, M.S. (Ministry of Science, Technology and the Environment (Malaysia). Nuclear Energy Unit) (and others)

In solid state fermentation, Pleurotus sajor-caju has been found to be able to degrade at least 30% oil palm Empty Fruit Bunch (EFB) fibre leaving 70% useful materials. Conditions under which fermentation occurred were investigated. It was found that, in the temperature range 25-28[sup o]C, relative pH 6-8, moisture 60-70% and medium composition of CaCO[sub 3]: were the optimum conditions. The results showed in fermented products that there were substantial reductions in cellulosic component such as crude fibre (CF, 18%); acid detergent fibre (ADF, 45%), neutral detergent fibre (NDF, 61%) and acd detergent lignin (ADL, 14%). However, crude protein (CP, 10%) increase resulted from single cell protein enrichment of mycelial microbial mass. The mass reductions of substrate in the fermentation process corresponds to CO[sub 2] released during fermentation. A digestibility study has been carried out to determine the usefulness of this product to ruminants. Aflatoxin content was low in both the initial substrates and products. Based on nutritional value and low content of aflatoxins, the product is useful as a source of roughage to ruminants. (author).

Radiation pasteurised oil palm empty fruit bunch fermented with Pleurotus sajor-caju as feed supplement to ruminants

International Nuclear Information System (INIS)

Awang, M.R.; Mutaat, H.H.; Mahmud, M.S.

1993-01-01

In solid state fermentation, Pleurotus sajor-caju has been found to be able to degrade at least 30% oil palm Empty Fruit Bunch (EFB) fibre leaving 70% useful materials. Conditions under which fermentation occurred were investigated. It was found that, in the temperature range 25-28 o C, relative pH 6-8, moisture 60-70% and medium composition of CaCO 3 : were the optimum conditions. The results showed in fermented products that there were substantial reductions in cellulosic component such as crude fibre (CF, 18%); acid detergent fibre (ADF, 45%), neutral detergent fibre (NDF, 61%) and acd detergent lignin (ADL, 14%). However, crude protein (CP, 10%) increase resulted from single cell protein enrichment of mycelial microbial mass. The mass reductions of substrate in the fermentation process corresponds to CO 2 released during fermentation. A digestibility study has been carried out to determine the usefulness of this product to ruminants. Aflatoxin content was low in both the initial substrates and products. Based on nutritional value and low content of aflatoxins, the product is useful as a source of roughage to ruminants. (author)

Radiation pasteurised oil palm empty fruit bunch fermented with Pleurotus sajor-caju as feed supplement to ruminants

Science.gov (United States)

Awang, Mat Rasol; Mutaat, Hassan Hamdani; Mahmud, Mohd. Shukri; Wan Husain, Wan Badrin; Osman, Tajuddin; Bakar, Khomsaton Abu; Kassim, Asmahwati; Wan Mahmud, Zal U'yun; Manaf, Ishak; Kume, Tamikazu; Hashimoto, Shoji

1993-10-01

In solid state fermentation, Pleurotus sajor-caju has been found to be able to degrade at least 30% oil palm empty Fruit Bunch (EFB) fibre leaving 70 % useful materials. Conditions under which fermentation carried out were investigated. It was found that, in the temperature range between 25- 28 °C, relative ph between 6-8, moisture between 60-70 % and medium composition of CaCO 3: rice bran 2 %: 5 % were the optimum conditions. The results showed in fermented products that, there were substantial reduction in cellulosic component such as Crude Fiber (CF, 18 %); Acid Detergent Fibre (ADF, 45 %), Neutral Detergent Fibre (NDF, 61 %) and Acid Detergent Lignin (ADL, 14 %). However, Crude Protein (CP, 10%) increased resulted from single cell protein enrichment of mycelial microbial mass. The mass reductions of substrate in fermentation process corresponds to the CO 2 released during fermentation. Hence, attributable to the decreased in content of CF, ADF, NDF, and ADL. The digestibility study has also been carried out to determine the useful level of this product to ruminant. Aflatoxin content was detected low in both the initial substrates and products. Based on nutritional value and low content of aflatoxin, the product is useful as a source of roughage to ruminant.

Electron beam treatment of wastewaters and sludges

International Nuclear Information System (INIS)

Osborn, D.W.

1980-01-01

Various procedures for decreasing the health risks associated with the disposal of sewage sludges are discussed including land storage, thermophilic digestion, autothermal aerobic digestion, the Porteus Process, the Zimpro Process, incineration, pyrolysis, thermal pasteurisation, composting, lime utilisation, flash drying and radiation techniques. A fully automated sludge irradiation facility at Geiselbullach near Munich and an electron accelerator experimental plant near Boston are described. Advantages and disadvantages are given for both processes. Costs of electron radiation treatment of sewage sludges (a slurry containing 5 per cent solids) for a city the size of Johannesburg is estimated to be in the order of R900 000 per year at a dose rate of 4 000 Gy, which would produce a product of reasonable hygienic quality but not necessarily meet the criteria laid down by local authority medical officers at all times. In order to reduce costs it would be necessary to have a readily available market to dispose of disinfected material

Safety of UV-treated milk as a novel food pursuant to Regulation (EC) No 258/97

DEFF Research Database (Denmark)

Poulsen, Morten

2016-01-01

nature raised by Member States. The novel food is cow’s milk (whole, semi-skimmed or skimmed) to which a treatment with ultraviolet (UV) radiation is applied after pasteurisation in order to extend the shelf life of the milk. This treatment results in an increase in the vitamin D3 concentrations......Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on UV-treated milk as a novel food submitted pursuant to Regulation (EC) No 258/97, taking into account the comments and objections of a scientific...... of infants (up to 1 year of age). The Panel considers that it is unlikely that tolerable upper intake levels established by EFSA for children aged 1–10 years, adolescents and adults will be exceeded. The Panel considers that the novel food is not nutritionally disadvantageous. The data provided do not give...

Electron beam treatment of wastewaters and sludges

Energy Technology Data Exchange (ETDEWEB)

Osborn, D W [City Health Dept., Johannesburg (South Africa)

1980-12-01

Various procedures for decreasing the health risks associated with the disposal of sewage sludges are discussed including land storage, thermophilic digestion, autothermal aerobic digestion, the Porteus Process, the Zimpro Process, incineration, pyrolysis, thermal pasteurisation, composting, lime utilisation, flash drying and radiation techniques. A fully automated sludge irradiation facility at Geiselbullach near Munich and an electron accelerator experimental plant near Boston are described. Advantages and disadvantages are given for both processes. Costs of electron radiation treatment of sewage sludges (a slurry containing 5 per cent solids) for a city the size of Johannesburg is estimated to be in the order of R900,000 per year at a dose rate of 4,000 Gy, which would produce a product of reasonable hygienic quality but not necessarily meet the criteria laid down by local authority medical officers at all times. In order to reduce costs it would be necessary to have a readily available market to dispose of disinfected material.

Modelling and application of the inactivation of microorganism

International Nuclear Information System (INIS)

Oğuzhan, P.; Yangılar, F.

2013-01-01

Prevention of consuming contaminated food with toxic microorganisms causing infections and consideration of food protection and new microbial inactivation methods are obligatory situations. Food microbiology is mainly related with unwanted microorganisms spoiling foods during processing and transporting stages and causing diseases. Determination of pathogen microorganisms is important for human health to define and prevent dangers and elongate shelf life. Inactivation of pathogen microorganisms can provide food security and reduce nutrient losses. Microbial inactivation which is using methods of food protection such as food safety and fresh. With this aim, various methods are used such as classical thermal processes (pasteurisation, sterilisation), pressured electrical field (PEF), ionised radiation, high pressure, ultrasonic waves and plasma sterilisation. Microbial inactivation modelling is a secure and effective method in food production. A new microbiological application can give useful results for risk assessment in food, inactivation of microorganisms and improvement of shelf life. Application and control methods should be developed and supported by scientific research and industrial applications

Development of a local baiting system for the control of the Africa invader fly, (Bactrocera invadens) Drew, Tsuruta and White (Diptera: Tephritidae) in mango orchards at Somanya, Eastern Ghana

International Nuclear Information System (INIS)

Yeboah, S.

2012-01-01

Fruit production plays an important role in Africa's economy. In Ghana, mango is targeted as one of the next non-traditional export crop that is expected to fetch the highest foreign exchange for the country and replace cocoa. Ghana's current production is said to have increased from 6,800 tonnes in 2007 to about 7000 tonnes in 2010. However, the African invader fruit fly, Bactrocera invadens, is causing high yield losses as an important quarantine pest and has brought some setback in the mango trade between Ghana and their exporting destinations. Imported commercial protein hydrolysate bait for controlling the flies constitutes the highest cost component of the control programme, excluding cost of labour. The baits are exhorbitant for local farmers and seldom available. This setback has called for the need to design and implement efficient and cost-effective control regimes for managing this pest. The objective of the study was to explore the development of locally produced, cheap and efficient baiting system using brewery yeast wastes and coloured cylinder traps to attract and control this quarantine pest. A 1 ha study area was selected within DORMEHSCO FARM, a mango orchard at Somanya in the Eastern region of Ghana with the Keith mango variety for the study. Local sources of Guiness, Beer and Pito yeast wastes were collected into Winchester bottles and subjected to pasteurisation. Papain enzyme was added to maximize yeast cell autolysis at 70 degrees celcius for 9 hours. The Micro-Kjeldahl apparatus was used to determine the percentage protein in each waste. Transparent cylinder traps with three different colours of lids (red, yellow and green) and three 3cm diameter round holes referred to as coloured traps were used to dispense the baits. The traps were labelled according to the type of bait and trap colour combination. The trials were conducted in two successive peak fruiting seasons fron October to November, 2011 (minor season and then from April to June

Effect of cold chain interruptions on the shelf-life of fluid pasteurised skim milk at the consumer stage

Directory of Open Access Journals (Sweden)

Sumita Paul Sadhu

2018-03-01

Full Text Available Abstract This study aimed to verify the effect of time and temperature abuse on bacterial numbers in fluid pasteurized skim milk by simulating the real-life scenario, which usually occurs when cold chain is interrupted by consumers prior to consumption that affect the shelf-life of milk. Total three trials were carried out in this study. Thermal abuse was simulated with temperature fluctuations from 5 °C. In the first trial, the information about holding the milk samples for 8 hours at three different temperatures of 15 °C, 20 °C and 25 °C was obtained using a data logger to predict the effect of temperature abuse on the milk microbial quality. Further, in the second and third trial, the effect of temperature abuse on bacterial numbers was examined by holding milk at 5 °C and then shifts temperature to 25 °C for 8 h and 6 h. The pH was monitored during storage. The total bacterial count was examined by the Standard Plate Count (SPC. The mean air temperature had the greatest impact on milk temperature. It took 3.0 h, 3.9 h and 4.2 h to warm up when exposed to the temperatures of 15 °C, 20 °C and 25 °C, respectively. The holding time of 8 h at 25 °C showed that bacterial numbers (1 x 105 CFU mL-1 were higher after 14 days of storage, but control samples at 5 °C (< 1 x 104 CFU mL-1 were still within the acceptable level (5 x 104 CFU mL-1. A holding time of 6 h at 25 oC showed much higher bacterial numbers (1 x 109 CFU mL-1 compared to control samples (1 x 107 CFU mL-1 which were held at 5 °C for 11 days. The pH of the milk decreased with increasing bacterial growth during the extended storage time. The results show that temperature abuse has a significant effect on milk microbial stability and shelf life. It is important to maintain the milk temperature at 5 °C or less as the bacterial growth directly depend on increasing temperature and holding time, which pose the potential risk of microbial hazards leading to foodborne illness. Thus, consumers must understand the factors associated with the safe handling of milk to keep it safe to use before the expiry date.

Risk factors associated with human Rift Valley fever infection: systematic review and meta-analysis.

Science.gov (United States)

Nicholas, Dennis E; Jacobsen, Kathryn H; Waters, Nigel M

2014-12-01

To identify risk factors for human Rift Valley fever virus (RVFV) infection. A systematic review identified 17 articles reporting on 16 studies examining risk factors for RVFV. Pooled odds ratios (pOR) were calculated for exposures examined in four or more studies. Being male [pOR = 1.4 (1.0, 1.8)], contact with aborted animal tissue [pOR = 3.4 (1.6, 7.3)], birthing an animal [pOR = 3.2 (2.4, 4.2)], skinning an animal [pOR = 2.5 (1.9, 3.2)], slaughtering an animal [pOR = 2.4 (1.4, 4.1)] and drinking raw milk [pOR = 1.8 (1.2, 2.6)] were significantly associated with RVF infection after meta-analysis. Other potential risk factors include sheltering animals in the home and milking an animal, which may both involve contact with animal body fluids. Based on the identified risk factors, use of personal protective equipment and disinfectants by animal handlers may help reduce RVFV transmission during outbreaks. Milk pasteurisation and other possible preventive methods require further investigation. © 2014 John Wiley & Sons Ltd.

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

Lactic Acid Fermentation, Urea and Lime Addition: Promising Faecal Sludge Sanitizing Methods for Emergency Sanitation.

Science.gov (United States)

Anderson, Catherine; Malambo, Dennis Hanjalika; Perez, Maria Eliette Gonzalez; Nobela, Happiness Ngwanamoseka; de Pooter, Lobke; Spit, Jan; Hooijmans, Christine Maria; de Vossenberg, Jack van; Greya, Wilson; Thole, Bernard; van Lier, Jules B; Brdjanovic, Damir

2015-10-29

In this research, three faecal sludge sanitizing methods-lactic acid fermentation, urea treatment and lime treatment-were studied for application in emergency situations. These methods were investigated by undertaking small scale field trials with pit latrine sludge in Blantyre, Malawi. Hydrated lime was able to reduce the E. coli count in the sludge to below the detectable limit within 1 h applying a pH > 11 (using a dosage from 7% to 17% w/w, depending faecal sludge alkalinity), urea treatment required about 4 days using 2.5% wet weight urea addition, and lactic acid fermentation needed approximately 1 week after being dosed with 10% wet weight molasses (2 g (glucose/fructose)/kg) and 10% wet weight pre-culture (99.8% pasteurised whole milk and 0.02% fermented milk drink containing Lactobacillus casei Shirota). Based on Malawian prices, the cost of sanitizing 1 m³ of faecal sludge was estimated to be €32 for lactic acid fermentation, €20 for urea treatment and €12 for hydrated lime treatment.

Digestion proteomics: tracking lactoferrin truncation and peptide release during simulated gastric digestion.

Science.gov (United States)

Grosvenor, Anita J; Haigh, Brendan J; Dyer, Jolon M

2014-11-01

The extent to which nutritional and functional benefit is derived from proteins in food is related to its breakdown and digestion in the body after consumption. Further, detailed information about food protein truncation during digestion is critical to understanding and optimising the availability of bioactives, in controlling and limiting allergen release, and in minimising or monitoring the effects of processing and food preparation. However, tracking the complex array of products formed during the digestion of proteins is not easily accomplished using classical proteomics. We here present and develop a novel proteomic approach using isobaric labelling to mapping and tracking protein truncation and peptide release during simulated gastric digestion, using bovine lactoferrin as a model food protein. The relative abundance of related peptides was tracked throughout a digestion time course, and the effect of pasteurisation on peptide release assessed. The new approach to food digestion proteomics developed here therefore appears to be highly suitable not only for tracking the truncation and relative abundance of released peptides during gastric digestion, but also for determining the effects of protein modification on digestibility and potential bioavailability.

Microbiological implications of the food irradiation process

International Nuclear Information System (INIS)

Teufel, P.

1981-01-01

The Joint FAO/IAEA/WHO Expert Committee on the wholesomeness of irradiated food which met in 1976 concluded after a detailed and critical review of the available information, that the microbiological aspects of food irradiation were fully comparable to those of conventional processes used in modern food technology. Processing of food by irradiation may be considered from the microbiological point of view as separate procedures: high dose treatment (> 10 kGy), for sterilisation (radappertization) and low dose treatment (< 10 kGy) for pasteurisation (radicidation, radurization), (for definitions see p. 43), disinfestation, or inhibition of sprouting. No public health hazards related to micro-organisms arise from high dose irradiation because this process results in commercially sterile products. On the other hand, it is important to consider the possible microbiological hazards when food is irradiated with a low dose. The microbiological implications relate to the natural radiation resistance of bacteria, yeasts, fungi and viruses or to the mutagenic effects of ionising radiation in micro-organisms. Both areas of concern were reviewed in detail by Ingram and Ingram and Farkas. (orig.)

Inactivation of Cytomegalovirus in Breast Milk Using Ultraviolet-C Irradiation: Opportunities for a New Treatment Option in Breast Milk Banking.

Science.gov (United States)

Lloyd, Megan L; Hod, Nurul; Jayaraman, Jothsna; Marchant, Elizabeth A; Christen, Lukas; Chiang, Peter; Hartmann, Peter; Shellam, Geoffrey R; Simmer, Karen

2016-01-01

Pasteurized donor human milk is provided by milk banks to very preterm babies where their maternal supply is insufficient or unavailable. Donor milk is currently processed by Holder pasteurization, producing a microbiologically safe product but significantly reducing immunoprotective components. Ultraviolet-C (UV-C) irradiation at 254 nm is being investigated as an alternative treatment method and has been shown to preserve components such as lactoferrin, lysozyme and secretory IgA considerably better than Holder pasteurization. We describe the inactivation of cytomegalovirus, a virus commonly excreted into breast milk, using UV-C irradiation. Full replication was ablated by various treatment doses. However, evidence of viral immediate early proteins within the cells was never completely eliminated indicating that some viral gene transcription was still occurring. In conclusion, UV-C may be a safe alternative to pasteurisation for the treatment of human donor milk that preserves the bioactivity. However, our data suggests that CMV inactivation will have to be carefully evaluated for each device designed to treat breast milk using UV-C irradiation.

Inactivation of Cytomegalovirus in Breast Milk Using Ultraviolet-C Irradiation: Opportunities for a New Treatment Option in Breast Milk Banking.

Directory of Open Access Journals (Sweden)

Megan L Lloyd

Full Text Available Pasteurized donor human milk is provided by milk banks to very preterm babies where their maternal supply is insufficient or unavailable. Donor milk is currently processed by Holder pasteurization, producing a microbiologically safe product but significantly reducing immunoprotective components. Ultraviolet-C (UV-C irradiation at 254 nm is being investigated as an alternative treatment method and has been shown to preserve components such as lactoferrin, lysozyme and secretory IgA considerably better than Holder pasteurization. We describe the inactivation of cytomegalovirus, a virus commonly excreted into breast milk, using UV-C irradiation. Full replication was ablated by various treatment doses. However, evidence of viral immediate early proteins within the cells was never completely eliminated indicating that some viral gene transcription was still occurring. In conclusion, UV-C may be a safe alternative to pasteurisation for the treatment of human donor milk that preserves the bioactivity. However, our data suggests that CMV inactivation will have to be carefully evaluated for each device designed to treat breast milk using UV-C irradiation.

A systematic overview of the first pasteurised VWF/FVIII medicinal product, Haemate P/ Humate -P: history and clinical performance

DEFF Research Database (Denmark)

Berntorp, E.; Archey, W.; Auerswald, G.

2008-01-01

of thromboembolic complications does exist while receiving Haemate P, as it does with any FVIII replacement therapy, the incidence of such complications has remained notably low. Given the robust data that have accumulated for the use of Haemate P, dosing recommendations are also described in this review...

Mechanical and microstructural characteristics of meat doughs, either heated by a continuous process in a radio-frequency field or conventionally in a waterbath.

Science.gov (United States)

van Roon, P S; Houben, J H; Koolmees, P A; van Vliet, T; Krol, B

1994-01-01

Meat doughs, all having the same chemical composition, were pasteurised to a comparable heat intensity (calculated as Cook values: target level of 5 min at 100°C): (i) while flowing through a glass tube (inner diameter 50 mm) mounted in a special radio-frequency (27 MHz) heating section; (ii) after flowing unheated through the glass tube at the same rate and heated in a waterbath; and (iii) after sampling immediately after the pump and heated in a waterbath. The cooked products were sampled in the core and at the rim of the product for rheological (oscillation and uniaxial compression tests at small strain), fracture measurements (uniaxial compression tests at high strain) and microstructural evaluation (light microscopy and video image analysis). Additional core samples were used for a sensory evaluation (triangle tests) of the texture of the differently processed doughs. The fast heating rate (25-30 K/min) at a mass flow of the dough of 100 kg/h (mean velocity 0.014 m/s) during dielectrical pasteurisation affected the mechanical character, the microstructure and the triangle test results of core samples from the sausages, compared to heating in a waterbath. Flow of the unheated dough through the tube of the continuous processing equipment, followed by heating in a waterbath, had little effect on the results of the mechanical tests, the microscopical evaluation and the triangle tests. The radio-frequency heated products had both higher storage and loss moduli (were more firm), fractured at higher stress values and were considered more firm in the sensory evaluation. The microstructure of dielectrically heated versus other samples displayed a more open structure of the protein matrix with larger irregularly shaped fat particles that were surrounded by relatively thin and compact protein bridges. The effects of flow and heating method on the behaviour of rim samples were very similar to their effects on the core of the products. A comparison of the mechanical

Mitigation of Patulin in Fresh and Processed Foods and Beverages.

Science.gov (United States)

Ioi, J David; Zhou, Ting; Tsao, Rong; F Marcone, Massimo

2017-05-11

Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques.

Detection of premature browning in ground beef with an integrated optical-fibre based sensor using reflection spectroscopy and fibre Bragg grating technology

International Nuclear Information System (INIS)

O'Farrell, M; Sheridan, C; Lewis, E

2007-01-01

This paper reports on an optical fibre based sensor system to detect the occurrence of premature browning in ground beef. Premature browning (PMB) occurs when, at a temperature below the pasteurisation temperature of 71 deg. C, there are no traces of pink meat left in the patty. PMB is more frequent if poorer quality beef or beef that has been stored under imperfect conditions. The experimental work pertaining to this paper involved cooking fresh meat and meat that has been stored in a freezer for, 1 week, 1 month and 3 months and recording the reflected spectra and temperature at the core of the product, during the cooking process, in order to develop a classifier based on the spectral response and using a Self-Organising Map (SOM) to classify the patties into one of four categories, based on their colour. Further tests were also carried out on developing an all-optical fibre sensor for measuring both the temperature and colour in a single integrated probe. The integrated probe contains two different sensor concepts, one to monitor temperature, based on Fibre Bragg Grating (FBG) technology and a second for meat quality, based on reflection spectroscopy in the visible wavelength range

Synergy of a combination of nisin and citric acid against Staphylococcus aureus and Listeria monocytogenes.

Science.gov (United States)

Zhao, Xingchen; Zhen, Zhen; Wang, Xinyang; Guo, Na

2017-12-01

Food-borne diseases caused by pathogens, such as Staphylococcus aureus and Listeria monocytogenes, have long attracted attention globally from researchers, food industries, and food safety authorities. Nisin (NS) is the only bacteriocin used worldwide as a generally recognised as safe (GRAS) food preservative, while citric acid (CA) has an unrestricted use in foods since it has GRAS status. In this study, synergistic interactions of NS combined with CA against S. aureus and L. monocytogenes were studied by the chequerboard microdilution method, with fractional inhibitory concentration index values ranging from 0.25 to 0.375 and 0.19 to 0.375, respectively. The positive interactions were verified by time-kill studies in pasteurised milk and disk diffusion assays. The mechanism of the synergistic antibacterial of NS and CA is proposed following SEM analysis and the determination of release of cell constituents. These results suggest that the cell walls and membrane are the probable main targets of this antimicrobial combination. These findings indicated that the combination of NS and CA not only could be used as a new promising naturally sourced food preservative, but may also reduce the problem of bacterial resistance.

Radiation microbiology relevant to the food industry

International Nuclear Information System (INIS)

Holzapfel, W.H.

1985-01-01

Destruction or inactivation of most microbial cells takes place at relatively low doses of gamma irradiation, making 'pasteurising' treatment of several food commodities in the dose range of 1 to 10 kGy a feasible decontamination method. Several factors may influence the effectiveness of an irradiation process, and should be taken into account when radurisation of foods is practised. Damage to microbes is enhanced in the presence of oxygen and at low pH levels, whereas substances such as sulfhydryl compounds tend to act as protectors. Living organisms may be arranged in the order of increasing resistance to ionising radiation, as follows: higher animals, insects, vegetative bacteria, yeasts and fungi, bacterial endospores and viruses. Most food spoilage organisms as well as food-borne pathogens (D 10 -values for the majority ranging between 0,08 and 0,5 kGy) are sensitive to relatively small irradiation doses. Although several bacterial endospores may survive in radurised foods (D 10 -values ranging between 1,5 and 5,0 kGy), additional safety factors (e.g. low pH, refrigeration, reduced Eh, reduced a w , preservatives) may contribute to the shelf stability of a given food

Effect of sodium azide addition and aging storage on casein micelle size

Science.gov (United States)

Sinaga, H.; Deeth, H.; Bhandari, B.

2018-02-01

Casein micelles affected most of milk properties, therefore the use sodium azide as milk preservation is not expected to alter milk properties during storage, including the casein micelle size. The aim of this study was to analyse casein micelle size after the addition of sodium azide during storage. The experiment was performed as a complete block randomised design with three replications. The addition of 0.02-0.10% Na-azide do not lead to any noticeable differences in average casein size at the same day and show similar trend after 14 day-storage. At concentration of 0.02% sodium azide (Na-azide), the size of pasteurised milk did not change up to 12 days, while the size of raw skim milk slightly increased by ageing time at day 5. The treated concentration did not affect the size distribution, except for milk with 0.02% Na-azide which had narrower distribution compared to other treated and control milk. The finding from this study suggests that the role of Na-azide in this experiments during storage at 4°C is only for preventing the microbial growth.

Pectin extraction from Citron peel (Citrus medica Linn. and its use in food system

Directory of Open Access Journals (Sweden)

Rojanakorn, T.

2006-11-01

Full Text Available Screening experiments using 25-1 fractional factorial design showed that pH, temperature, and extracting time were the main factors affecting the amount and quality of extracted pectin from Citrus medica Linn. Optimum condition of pectin extraction was studied using central composite design (CCD. Mathematical models relating pH, temperature and extracted time to amount of extracted pectin, equivalent weight, methyl content and anhydrogalacturonic acid content were established. Based on the mathematics models, the condition of pH 2, 100ºC and 105 min was found to be the optimum conditions for pectin extraction from Citrus medica Linn. Mathematical and experimental results were verified. The use of extracted pectin as a gelling agent in pineapple jam revealed no significant difference in gel consistency compared to that of commercial pectin grade 150 (p>0.05. However, the commercial pectin had a higher liking score on the spreadability, texture and overall liking. As a stabilizer in chocolate pasteurised milk, 0.2% of the extracted pectin was required to prevent precipitation of chocolate powder with the similar viscosity obtained from 0.06% κ-carageenan

A large outbreak of Listeria monocytogenes infection with short incubation period in a tertiary care hospital.

Science.gov (United States)

Johnsen, Bjørn Odd; Lingaas, Egil; Torfoss, Dag; Strøm, Erik H; Nordøy, Ingvild

2010-12-01

Listeria monocytogenes is a foodborne pathogen with a high mortality rate. We report a large, nosocomial outbreak of Listeria monocytogenes infection. Patients with L. monocytogenes isolated from a sterile site, or from faeces when diarrhoea and fever were present, were included. Clinical data were collected from the patient records. The incubation period was calculated as the time between exposure and start of symptoms. Seventeen patients (11 women, median age 64 years) were infected of whom 15 patients were at increased risk for listeriosis. Eleven patients received empiric antibiotic treatment, eight of them with cephalosporins. Three patients died with a resulting mortality rate of 18%. The source of the outbreak was a Camembert cheese made from pasteurised milk containing up to 360 million colony forming units per portion. The median incubation period was 3-4 days. The incubation period in this outbreak was significantly shorter than previously reported, a fact that may be due to the high number of ingested bacteria. Furthermore, food restrictions in hospitals seem warranted, as do treatment with antibiotics effective against L. monocytogenes in at-risk populations. Copyright © 2010 The British Infection Association. Published by Elsevier Ltd. All rights reserved.

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Directory of Open Access Journals (Sweden)

Fernanda Cosme

2018-03-01

Full Text Available The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.

Human Mycobacterium bovis infection in the south-west of Ireland 1983-1992: a comparison with M. tuberculosis.

LENUS (Irish Health Repository)

Cotter, T P

2012-02-03

Epidemiological and bacteriological aspects of human Mycobacterium bovis disease were investigated in south-west Ireland (counties Cork & Kerry, population 536,000) over the years 1983-92 inclusive and compared to M. tuberculosis. Results showed a small, stable incidence of culture positive M. bovis human disease, mean annual incidence 0.56 per 100,000 population compared to a higher but declining incidence of culture positive M. tuberculosis (15.3 per 100,000 in 1983, 9.0 per 100,000 in 1992). Male patients were the majority, 63.4 per cent of M. bovis; 62.4% of M. tuberculosis (p = 0.03). Fifty three per cent of M. bovis cases (n = 30) were pulmonary, compared to 85% of M. tuberculosis (n = 626; p = 0.0001). M. bovis patients were older (p = 0.02), mean age 58.4 years (SD 18.9) compared to 48.5 (SD 22.2). The mycobacterial smear positive rate was similar in both groups taken as a whole. No rural-urban difference in incidence was found in either disease, suggesting in the case of M. bovis initial infection in childhood via contaminated milk in the pre-pasteurisation era.

Uses of solar thermal energy in food industry; Einsatzmoeglichkeiten von Solarthermie in der Lebensmittelindustrie

Energy Technology Data Exchange (ETDEWEB)

Reuss, M. [Bayerisches Zentrum fuer Angewandte Energieforschung e.V., Wuerzburg (Germany)

2007-07-01

In Germany solar thermal plants are well established in the field of domestic hot water production and space heating while the wide field of industrial process heat is not yet developed. Approximately one third of the industrial process heat demand - in food industry it is almost the total demand - is in the temperature range below 200 C and thus particularly suited. Relevant processes are washing, cooking, pasteurisation, sterilisation, concentration, heat treatment and drying. Today's solar collectors can provide heat at temperatures below 100 C economically but also for temperatures up to 200 C some types are available and several products are under development. In most cases system integration could be quite simple resulting in simple control units and low system costs. Because of the weather dependency of solar radiation typically heat storage is required. New storage concepts based on phase change materials show promising solutions for this problem. Big solar systems show significant lower specific system costs compared to typical small solar systems. However pilot projects are still missing accompanied by an intensive monitoring program to realise available knowledge and to gain operating experiences. (orig.)

Mediterranean fruit fly on Mimusops zeyheri indigenous to South Africa: a threat to the horticulture industry.

Science.gov (United States)

Dube, Zakheleni P; Mashela, Phatu W; Mathabatha, Raesibe V

2016-08-01

Claims abound that the Transvaal red milkwood, Mimusops zeyheri, indigenous to areas with tropical and subtropical commercial fruit trees and fruiting vegetables in South Africa, is relatively pest free owing to its copious concentrations of latex in the above-ground organs. On account of observed fruit fly damage symptoms, a study was conducted to determine whether M. zeyheri was a host to the notorious quarantined Mediterranean fruit fly (Ceratitis capitata). Fruit samples were kept for 16-21 days in plastic pots containing moist steam-pasteurised growing medium with tops covered with a mesh sheath capable of retaining emerging flies. Microscopic diagnosis of the trapped flies suggested that the morphological characteristics were congruent with those of C. capitata, which was confirmed through cytochrome c oxidase I (COI) gene sequence alignment with a 100% bootstrap value and 99% confidence probability when compared with those from the National Centre for Biotechnology Information database. This study demonstrated that M. zeyheri is a host of C. capitata. Therefore, C. capitata from infestation reservoirs of M. zeyheri fruit trees could be a major threat to the tropical and subtropical fruit industries in South Africa owing to the fruit-bearing nature of the new host. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.

Science.gov (United States)

Tomas, Merve; Toydemir, Gamze; Boyacioglu, Dilek; Hall, Robert D; Beekwilder, Jules; Capanoglu, Esra

2017-08-01

Black mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurisation. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, % polymeric colour, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples. Jam processing led to a significant reduction in total phenolics (88%), total flavonoids (89%), anthocyanins (97%), and antioxidant capacity (88-93%) (P < 0.05). Individual anthocyanin contents, determined using HPLC analysis, also showed a significant decrease (∼99% loss). In contrast, % recovery of bioaccessible total phenolics, anthocyanins, and antioxidant capacity (ABTS assay) increased after jam processing (16%, 12%, and 37%, respectively). Fruit processing resulted in losses of polyphenols, anthocyanins, and antioxidant capacity of black mulberry jam. Optimisation of food processing could help to protect the phenolic compounds in fruits which might be helpful for the food industry to minimise the antioxidant loss and improve the final product quality. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Lessons from the history of brucellosis.

Science.gov (United States)

Wyatt, H V

2013-04-01

The disease we now know as brucellosis was first discovered in the 1850s in Malta. It came to the attention of British medical officers serving on the island after the Crimean War. It was easy to eliminate the disease in British servicemen, but very difficult to reach Maltese citizens. Over the decades, more and more Maltese were infected asthe control measures introduced were half-hearted and were often not even enforced. The work of Dr Themistocles Zammit showed that infected goats transmitted brucellosis and that banning use of their milk would be effective. Pasteurisation was not introduced onto the island until the 1930s, when the production of cheap, small sterile containers became possible. Transmission was also possible through sexual contact and by inhalation when people were crowded in hot airless conditions. Success in controlling the disease requires sensible, strict control of animals and the elimination of infected ones, but will fail without an educated public willing to help. In Malta, failure to control rogue flocks and small flocks kept for family use led to an epidemic caused by the sale of cheeselets (small cheeses). In 2005, nearly a century after Zammit's discovery, Malta was finally free of brucellosis.

Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.

Science.gov (United States)

Leclercq-Perlat, Marie-Noëlle; Corrieu, Georges; Spinnler, Henry-Eric

2007-05-01

Phenomena generating FFAs, important flavour precursors, are significant in cheese ripening. In Camembert-like cheeses, it was intended to establish the relationships between the dynamics of FFA concentrations changes and the succession of ripening microflora during ripening. Experimental Camembert-type cheeses were prepared in duplicate from pasteurised milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum under aseptic conditions. For each cheese and each cheesy medium, concentrations of FFAs with odd-numbered carbons, except for 9:0 and 13:0, did not change over time. For long-chain FFAs, concentrations varied with the given cheese part (rind or core). K. lactis produced only short or medium-chain FFAs during its growth and had a minor influence on caproic, caprylic, capric, and lauric acids in comparison with G. candidum, the most lipolytic of the strains used here. It generated all short or medium-chain FFAs (4:0-12:0) during its exponential and slowdown growth periods and only long-chain ones (14:0-18:0) during its stationary phase. Pen. camemberti produced more long-chain FFAs (14:0-18:0) during its sporulation. Brev. aurantiacum did not generate any FFAs. The evidence of links between specific FFAs and the growth of a given microorganism is shown.

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.

Yoghurt Production Using Soyamilk

International Nuclear Information System (INIS)

Faraj, A.K.; Atella, S.G.; N'gang'a, M.W.

1999-01-01

Soyamilk was extracted from soaked dehulled crushed soyabeans by mixing with water and then filtering using a muslim cloth to separate the milk from residue. The filtered soyamilk was then pasteurised to inactivate anti-nutritional factors and undesirable enzymes. The extracted soyamilk had a lower acidity (0.03%) and fat content (1.0%) than cows milk (0.14 and 3.5% acidity and fat content respectively). Organoleptic (sensory) evaluation was carried by a panel and the results were analysed using the Anova an mean separation by using Duncan's Multiple Range test. Quality attributes of soyamilk that were significant (P > 0.05) affected were consistency and flavour. A 75:25 (cow milk:soyamilk) was not significantly different from 100% cow milk. The 25:75 cow milk:soyamilk and 100% soyamilk were not acceptable because of poor consistency and objectionable flavour. The fermented soyamilk yoghurt had a higher acceptability rating than fresh soyamilk. The sensory evaluation results showed that the 75:25 and 50:50 ( cow to soyamilk) yoghurt were not significantly (P > 0.05) different from the control (100% cow yoghurt). The 25:75 and 0:100 (cow milk:soyamilk yoghurt) had low rating and categorised as poor. By increasing the sugar content and amount of emulsifier (gelatin), the acceptability of 25:75 and 0:100 soyamilk yoghurt was improved. Fermentation using yoghurt starter culture improved the flavour and taste

The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry

Directory of Open Access Journals (Sweden)

Nidhi eGopal

2015-12-01

Full Text Available Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurisation and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry.

Metagenomic Analysis of Slovak Bryndza Cheese Using Next-Generation 16S rDNA Amplicon Sequencing

Directory of Open Access Journals (Sweden)

Planý Matej

2016-06-01

Full Text Available Knowledge about diversity and taxonomic structure of the microbial population present in traditional fermented foods plays a key role in starter culture selection, safety improvement and quality enhancement of the end product. Aim of this study was to investigate microbial consortia composition in Slovak bryndza cheese. For this purpose, we used culture-independent approach based on 16S rDNA amplicon sequencing using next generation sequencing platform. Results obtained by the analysis of three commercial (produced on industrial scale in winter season and one traditional (artisanal, most valued, produced in May Slovak bryndza cheese sample were compared. A diverse prokaryotic microflora composed mostly of the genera Lactococcus, Streptococcus, Lactobacillus, and Enterococcus was identified. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were the dominant taxons in all tested samples. Second most abundant species, detected in all bryndza cheeses, were Lactococcus fujiensis and Lactococcus taiwanensis, independently by two different approaches, using different reference 16S rRNA genes databases (Greengenes and NCBI respectively. They have been detected in bryndza cheese samples in substantial amount for the first time. The narrowest microbial diversity was observed in a sample made with a starter culture from pasteurised milk. Metagenomic analysis by high-throughput sequencing using 16S rRNA genes seems to be a powerful tool for studying the structure of the microbial population in cheeses.

Best practice guidelines for the operation of a donor human milk bank in an Australian NICU.

Science.gov (United States)

Hartmann, B T; Pang, W W; Keil, A D; Hartmann, P E; Simmer, K

2007-10-01

Until the establishment of the PREM Bank (Perron Rotary Express Milk Bank) donor human milk banking had not occurred in Australia for the past 20 years. In re-establishing donor human milk banking in Australia, the focus of the PREM Bank has been to develop a formal and consistent approach to safety and quality in processing during the operation of the human milk bank. There is currently no existing legislation in Australia that specifically regulates the operation of donor human milk banks. For this reason the PREM Bank has utilised existing and internationally recognised management practices for managing hazards during food production. These tools (specifically HACCP) have been used to guide the development of Standard Operating Procedures and Good Manufacturing Practice for the screening of donors and processing of donor human milk. Donor screening procedures are consistent with those recommended by other human milk banks operating internationally, and also consistent with the requirements for blood and tissue donation in Australia. Controlled documentation and record keep requirements have also been developed that allow complete traceability from individual donation to individual feed dispensed to recipient and maintain a record of all processing and storage conditions. These operational requirements have been developed to reduce any risk associated with feeding pasteurised donor human milk to hospitalised preterm or ill infants to acceptable levels.

Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food-grade antioxidant.

Science.gov (United States)

Todokoro, Takehiko; Fukuda, Katsuharu; Matsumura, Kengo; Irie, Motoko; Hata, Yoji

2016-07-01

Deferriferrichrysin (Dfcy) is a siderophore found in foods fermented by Aspergillus oryzae and is a promising candidate for an antioxidant food additive because of its high binding constant toward iron. However, the Dfcy concentration is typically low in foods and cultures. We optimised culture conditions to improve Dfcy production to 2800 mg L(-1) from 22.5 mg L(-1) under typical conditions. Then, we evaluated the potential of Dfcy as a food additive by measuring its safety, stability, and antioxidant activity. Dfcy was sufficiently stable that over 90% remained after pasteurisation at 63 °C for 30 min at pH 3-11, or after sterilisation at 120 °C for 4 min at pH 4-6. Dfcy showed high antioxidant activity in an oil-in-water model, where inhibition of lipid oxidation was measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assays. Dfcy decreased PV and TBARS by 83% and 75%, respectively. Antioxidant activity of Dfcy was equal to or higher than that of the synthetic chelator EDTA. Our study provides the first practical method for production of Dfcy. Dfcy can be a novel food-grade antioxidant and the first natural alternative to the synthesised iron chelator EDTA. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Salmonella and Eggs: From Production to Plate

Science.gov (United States)

Whiley, Harriet; Ross, Kirstin

2015-01-01

Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption. PMID:25730295

Salmonella and Eggs: From Production to Plate

Directory of Open Access Journals (Sweden)

Harriet Whiley

2015-02-01

Full Text Available Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption.

Salmonella and eggs: from production to plate.

Science.gov (United States)

Whiley, Harriet; Ross, Kirstin

2015-02-26

Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption.

The influence of processing on the microbial risk associated with Rooibos (Aspalathus linearis) tea.

Science.gov (United States)

Gouws, Pieter; Hartel, Toni; van Wyk, Rudean

2014-12-01

This review discusses the influence of processing on the microbial risk associated with Salmonella in Rooibos tea, the identification of Salmonella and preventative and control measures to control microbial contamination. Rooibos tea, like other plant products, naturally contains a high microbial load. Downstream processing steps of these products usually help in reducing any contaminants present. Due to the delicate flavour properties and nature of Rooibos, gentle processing techniques are necessary for the production of good quality tea. However, this has a major influence on the microbiological status of the product. The presence of Salmonella in Rooibos is poorly understood. The ubiquitous distribution of Salmonella in the natural environment and its prevalence in the global food chain, the physiological adaptability, virulence of the bacterial pathogen and its serious economic impact on the food industry, emphasises the need for continued awareness and stringent controls at all levels of food production. With the advances of technology and information at hand, the processing of Rooibos needs to be re-evaluated. Since the delicate nature of Rooibos prohibits the use of harsh methods to control Salmonella, alternative methods for the steam pasteurisation of Rooibos show great potential to control Salmonella in a fast, efficient and cost-effective manner. These alternative methods will significantly improve the microbiological quality of Rooibos and provide a product that is safe to consumers. © 2014 Society of Chemical Industry.

Prion protein in milk.

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Nicola Franscini

Full Text Available BACKGROUND: Prions are known to cause transmissible spongiform encephalopathies (TSE after accumulation in the central nervous system. There is increasing evidence that prions are also present in body fluids and that prion infection by blood transmission is possible. The low concentration of the proteinaceous agent in body fluids and its long incubation time complicate epidemiologic analysis and estimation of spreading and thus the risk of human infection. This situation is particularly unsatisfactory for food and pharmaceutical industries, given the lack of sensitive tools for monitoring the infectious agent. METHODOLOGY/PRINCIPAL FINDINGS: We have developed an adsorption matrix, Alicon PrioTrap, which binds with high affinity and specificity to prion proteins. Thus we were able to identify prion protein (PrP(C--the precursor of prions (PrP(Sc--in milk from humans, cows, sheep, and goats. The absolute amount of PrP(C differs between the species (from microg/l range in sheep to ng/l range in human milk. PrP(C is also found in homogenised and pasteurised off-the-shelf milk, and even ultrahigh temperature treatment only partially diminishes endogenous PrP(C concentration. CONCLUSIONS/SIGNIFICANCE: In view of a recent study showing evidence of prion replication occurring in the mammary gland of scrapie infected sheep suffering from mastitis, the appearance of PrP(C in milk implies the possibility that milk of TSE-infected animals serves as source for PrP(Sc.

Breast milk banking: current opinion and practice in Australian neonatal intensive care units.

Science.gov (United States)

Lam, Eva Y; Kecskés, Zsuzsoka; Abdel-Latif, Mohamed E

2012-09-01

To find out the knowledge and attitudes of health-care professionals (HCPs) in Australian neonatal intensive care units (NICUs) towards breast milk banking (BMBg) and pasteurised donated breast milk (PDBM). Cross-sectional structured survey of HCPs in all 25 NICUs in Australia. Response rate was 43.4% (n= 358 of 825). Participants included nurses and midwives (291, 81.3%) and the remainder were neonatologists and neonatal trainees (67, 18.7%). A variable number of HCPs agreed that PDBM would decrease the risk of necrotising enterocolitis (81%) and allergies (48.9%), 8.4% thought PDBM will carry risk of infections and 78.8% agreed that PDBM is preferable over formula, but only 67.5% thought that establishing breast milk banks (BMBs) are justifiable. Significant differences were found between doctors and nurses/midwives, with 19.4% of doctors compared with 5.8% of nurses/midwives agreed that PDBM carried an increased risk of infection. Although, over 90% of nurses/midwives and 70% of doctors agreed that the donation of breast milk is important, only 71% of nurses/midwives and 52.2% of doctors thought that setting up a BMB was justifiable. The opinions about BMBg differ widely between HCPs; however, the majority support the practice. HCPs had different knowledge gaps in regard to BMBg. Nurses/midwives positively view the practice of BMBg more strongly compared with neonatologists. © 2012 The Authors. Journal of Paediatrics and Child Health © 2012 Paediatrics and Child Health Division (Royal Australasian College of Physicians).

Microbial diversity in a bagasse-based compost prepared for the production of Agaricus brasiliensis Diversidade microbiana em composto a base de bagaço de cana preparado para produção de Agaricus brasiliensis

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Cristina Ferreira Silva

2009-09-01

Full Text Available Edible mushrooms are renowned for their nutritional and medicinal properties and are thus of considerable commercial importance. Mushroom production depends on the chemical composition of the basic substrates and additional supplements employed in the compost as well as on the method of composting. In order to minimise the cost of mushroom production, considerable interest has been shown in the use of agro-industrial residues in the preparation of alternative compost mixtures. However, the interaction of the natural microbiota present in agricultural residues during the composting process greatly influences the subsequent colonisation by the mushroom. The aim of the present study was to isolate and identify the microbiota present in a sugar cane bagasse and coast-cross straw compost prepared for the production of Agaricus brasilienses. Composting lasted for 14 days, during which time the substrates and additives were mixed every 2 days, and this was followed by a two-step steam pasteurisation (55 - 65ºC; 15 h each step. Bacteria, (mainly Bacillus and Paenibacillus spp. and members of the Enterobacteriaceae were the predominant micro-organisms present throughout the composting process with an average population density of 3 x 10(8 CFU/g. Actinomycetes, and especially members of the genus Streptomyces, were well represented with a population density of 2 - 3 x 10(8 CFU/g. The filamentous fungi, however, exhibited much lower population densities and were less diverse than the other micro-organisms, although Aspergillus fumigatus was present during the whole composting process and after pasteurisation.Os cogumelos comestíveis são apreciados pelas suas propriedades nutricionais e medicinais e, por essa razão, possuem alto valor econômico. A produção de cogumelos depende da composição química dos substratos básicos, dos suplementos utilizados e da preparação do composto no qual o fungo será cultivado. Considerando-se que os custos de

Digestion with initial thermophilic hydrolysis step for sanitation and enhanced methane extraction in wastewater treatment plants; Roetning med inledande termofilt hydrolyssteg foer hygienisering och utoekad metanutvinning paa avloppsreningsverk

Energy Technology Data Exchange (ETDEWEB)

Persson, Emelie; Ossiansson, Elin [BioMil AB, Lund (Sweden); Carlsson, My; Uldal, Martina; Johannesson, Sofia [AnoxKaldnes AB, Lund (Sweden)

2012-02-15

Thermophilic (55 deg) pre-hydrolysis has been shown to improve methane yield, organics reduction and/or treatment capacity when applied to anaerobic digestion (Persson m. fl. 2010). The method has also proven to kill off pathogens, making it an interesting hygienisation alternative to pasteurisation. The Swedish Environmental Protection Agency has opened up for the possibility to validate new methods for hygienisation, if the pathogen reduction can be proven to be efficient enough. Thermophilic pre-hydrolysis has several possible advantages to pasteurization; e. g. district heating of lower temperature can be used, the stability of the process may increase, as well as the efficiency and extent of the digestion process. The objective of this study is to evaluate the effect of thermophilic pre-hydrolysis on anaerobic digestion (AD) of sewage sludge with respect to: 1. Biogas/methane production and solids reduction. 2. Correlations between substrate properties, process conditions and effect on the AD process. 3. Pathogen reduction efficiency. 4. Operational consequences. Laboratory trials in continuous and batch mode were conducted on sewage sludge from four Swedish wastewater treatment plants. In the trials thermophilic pre-hydrolysis with consecutive mesophilic AD was compared to conventional one-step mesophilic AD, as well as pre-pasteurisation with consecutive AD. For all the tested sludge samples the reduction of TS and VS increased as a result of thermophilic pre-hydrolysis prior to mesophilic AD. The results with respect to methane yield were not as straightforward. Increased production of biogas was achieved in pilot scale, but the methane production did not improve. In the laboratory trials the effect on methane production varied from -8 % till +18 % for the sludge samples tested. The most positive results were achieved in the test that had the highest organic load and that was fed with a sludge that was low in fat and high in carbohydrates, compared to the

Semi-preparative scale purification of enterococcal bacteriocin enterocin EJ97, and evaluation of substrates for its production.

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López, Rosario Lucas; García, Ma Teresa; Abriouel, Hikmate; Ben Omar, Nabil; Grande, Ma José; Martínez-Cañamero, Magdalena; Gálvez, Antonio

2007-12-01

The influence of substrate composition on the production of enterocin EJ97 and the conditions for semi-preparative bacteriocin recovery have been studied. Final bacteriocin concentrations of 12.5 or 15.6 mg/l were obtained in the commercial media brain heart infusion broth (BHI) and tryptic soya broth, respectively. The bacteriocin was also produced in the complex medium CM (8.75 mg/l), in which the vitamin supplement was essential for production. Some combinations of meat peptone and yeast extract plus either soy peptone or BHI also supported bacteriocin production, at concentrations of 6.25-7.5 mg/l. In cow milk (whole, half-skimmed, and skimmed), the final bacteriocin concentrations obtained ranged from 7.5 to 11.25 mg/l. Highest bacteriocin activity was obtained by using pasteurised milk whey as growth substrate (up to 25 mg/l), suggesting that this bacteriocin can be obtained on a large scale by using this cheap food-grade industrial by-product. Highest bacteriocin titres were always obtained after 8 h of incubation at 37 degrees C. Semi-preparative concentration and purification of enterocin EJ97 produced in a complex medium was achieved by bulk cation exchange chromatography without previous cell separation, followed by reversed-phase chromatography. This two-step procedure allowed preparation of milligram quantities of purified bacteriocin, which is an improvement compared to purification procedures established for most other bacteriocins (35). The availability of purified enterocin EJ97 will facilitate other studies such as the elucidation of its molecular structure and its interaction with target bacteria.

Microbial ecology of the Agaricus bisporus mushroom cropping process.

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McGee, Conor F

2018-02-01

Agaricus bisporus is the most widely cultivated mushroom species in the world. Cultivation is commenced by inoculating beds of semi-pasteurised composted organic substrate with a pure spawn of A. bisporus. The A. bisporus mycelium subsequently colonises the composted substrate by degrading the organic material to release nutrients. A layer of peat, often called "casing soil", is laid upon the surface of the composted substrate to induce the development of the mushroom crop and maintain compost environmental conditions. Extensive research has been conducted investigating the biochemistry and genetics of A. bisporus throughout the cultivation process; however, little is currently known about the wider microbial ecology that co-inhabits the composted substrate and casing layers. The compost and casing microbial communities are known to play important roles in the mushroom production process. Microbial species present in the compost and casing are known for (1) being an important source of nitrogen for the A. bisporus mycelium, (2) releasing sugar residues through the degradation of the wheat straw in the composted substrate, (3) playing a critical role in inducing development of the A. bisporus fruiting bodies and (4) acting as pathogens by parasitising the mushroom mycelium/crop. Despite a long history of research into the mushroom cropping process, an extensive review of the microbial communities present in the compost and casing has not as of yet been undertaken. The aim of this review is to provide a comprehensive summary of the literature investigating the compost and casing microbial communities throughout cultivation of the A. bisporus mushroom crop.

Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCG.

Science.gov (United States)

Macuamule, C L S; Wiid, I J; van Helden, P D; Tanner, M; Witthuhn, R C

2016-01-18

Mycobacterium bovis that causes Bovine tuberculosis (BTB) can be transmitted to humans thought consumption of raw and raw fermented milk products from diseased animals. Lactic acid bacteria (LAB) used in popular traditional milk products in Africa produce anti-microbial compounds that inhibit some pathogenic and spoilage bacteria. M. bovis BCG is an attenuated non-pathogenic vaccine strain of M. bovis and the aim of the study was to determine the effect of the fermentation process on the survival of M. bovis BCG in milk. M. bovis BCG at concentrations of 6 log CFU/ml was added to products of kefir fermentation. The survival of M. bovis BCG was monitored at 12-h intervals for 72 h by enumerating viable cells on Middlebrook 7H10 agar plates enriched with 2% BD BACTEC PANTA™. M. bovis BCG was increasingly reduced in sterile kefir that was fermented for a period of 24h and longer. In the milk fermented with kefir grains, Lactobacillus paracasei subsp. paracasei or Lactobacillus casei, the viability of M. bovis BCG was reduced by 0.4 logs after 24h and by 2 logs after 48 h of fermentation. No viable M. bovis BCG was detected after 60 h of fermentation. Results from this study show that long term fermentation under certain conditions may have the potential to inactivate M. bovis BCG present in the milk. However, to ensure safety of fermented milk in Africa, fermentation should be combined with other hurdle technologies such as boiling and milk pasteurisation. Copyright © 2015 Elsevier B.V. All rights reserved.

Use of solar parabolic cookers (SK-14) in Nepal

Energy Technology Data Exchange (ETDEWEB)

Shrestha, S. [Asia Network for Small Scale Bioresources, Kathmandu (Nepal)

2000-07-01

Solar Cooker is a device that uses only sunlight to cook food and pasteurise water. Solar cooker can be used along with other cooking devices to save cost, fuel and the time spent in gathering fuelwood. Solar cooking enables individual families to do without commercially sold fuel and help save money. In Nepal, supply of energy is one of the major problems for both urban and rural households. Increase in population, high migration, expensive fuel bills, environmental degradation, and unsafe drinking water have resulted in the keen interest from people of Nepal in the use of solar energy. The increasing number of tourists and trekkers are now one of the major sources of income and many people are engaged in running hotels, lodges, and restaurants. This has also increased the fuel demand. This paper highlights the current energy situation of Nepal, the technical details of solar parabolic cooker (SK-14), its uses throughout Nepal, strategies adopted by various organisations for its promotion. A lot of effort have been made by various organisations, educational, governmental and health related institutions in order to introduce solar cooking programs in villages of Nepal. The parameters, which have influenced the adoption of this technology in Nepal are also mentioned. Various awareness programs and the government subsidy program are playing considerable role in dissemination of such technologies. The promotion activities with the objective of mass awareness have long term effect and sustainable rather than instant business. Continued efforts to create awareness, development of models as well as proper promotion and dissemination are required. (au)

Characterisation of Lactobacilli from eweʼs and goatʼs milk for their further processing re-utilisation

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Miroslav Kološta

2014-02-01

Full Text Available Raw ewe's and goat's milk is a good source for isolation of wild lactobacilli which are able to bring unique processing properties in development of dairy products - cheeses or fermented dairy products. 34 strains of lactobacilli were isolated, purified and identified from fermented ewe's and goat's dairy products. These products were processed without thermal treatment and without using of any commercial starters. After preliminary selection, the final collection of 5 strains was established. The strains were identified as: Lbc. plantarum (2, Lbc. paraplantarum (1, Lbc. paracasei (1 and Lbc. johnsonii (1. Except two strains, all were able to coagulate milk. After hydrolysis of lactose in milk, two strains were able to form sensorial attractive coagulate too. All of the strains were homofermentative, they produced lactic acid but they did not produce CO2. Their ability to produce diacetyl was low. They did not show strong proteolytic activity. All strains grew at 30 °C and 37 °C, however Lbc. johnsonii much slower at 30 °C than the others. Except Lbc. johnsonii, all strains tolerated 2% concentration of NaCl and even in presence of 5% concentration of NaCl their growth was inhibited only moderately. All of characterized strains can be provisionally used as starter or starter adjuncts in dairy technology, during production of cheeses or fermented milk products from pasteurised milk. These results will be used in further processing studies of isolated strains and will be supplemented with other properties e.g. safety, probiotic and antimicrobial properties.

Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food

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Erica Tirloni

2017-12-01

Full Text Available Objective of the present study was to test the performances of a loop-mediated isothermal amplification (LAMP-based method for the detection of Listeria monocytogenes, with particular focus on the dairy products. The specificity of the method was evaluated on 42 different Listeria spp. strains from collections, food and environmental samples. 100% (32 of 32 of the L. monocytogenes strains were correctly recognised, and none of other 10 Listeria spp. strains was misidentified. The sensitivity was evaluated on four L. monocytogenes strains from different sources. The instrument was able to detect 10-400 CFU/mL. The ability to detect low initial numbers of L. monocytogenes (0.3- 0.7 Log CFU/g was also evaluated, in duplicate, in pasteurised milk (whole and skimmed and dairy samples (fresh ricotta, crescenza, mascarpone, mozzarella, cottage cheese, cream cheese, taleggio, gorgonzola. The analysis was performed after 18, 24 and 48 h of incubation, and was coupled with the count of L. monocytogenes in the broth. Microbial loads were insufficient to achieve a positive result after 18 and 24 h in most of the samples; after 48 h, all the products, except taleggio and one gorgonzola sample, were identified as positive; the sensitivity of the method when applied to contaminated dairy foods was about 5 Log CFU/g. The LAMP method tested can be considered a very useful tool, as it is a costeffective and easy-functioning method. The preliminary data obtained should be confirmed with a validation process taking into account different food typologies.

KARAKTERISTIK EMULSI SANTAN DAN MINYAK KEDELAI YANG DITAMBAH GUM ARAB DAN SUKROSA ESTER [Emulsion Characteristics of Coconut Milk and Soybean Oil Added with Gum Arabic and Sucrose Ester

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Laksmi Hartayanie

2015-07-01

Full Text Available High saturated fatty acid content in coconut milk can be reduced by adding unsaturated fat. Pretreatment such as pasteurisation, homogenization or stabilizer and emulsifier addition are essential to prevent emulsion deterioration that could happen in few hours. This study aimed to determine the most appropriate combination of gum arabic and sucrose ester to produce good emulsion stability based on its physical and chemical characteristics. Furthermore this study also aimed to determine correlation between creaming index and other characteristics of coconut milk emulsion. Emulsion stability of mixed coconut milk in sterile glass bottles was observed for 7 days under 23-24°C. Stabilizer and emulsifier added were gum arabic and sucrose ester in five combinations, i.e. 6% gum arabic, 0.3% sucrose ester, 6% gum arabic + 0.3% sucrose ester, 3% gum arabic + 0.15% sucrose ester and 4.5% gum arabic + 0.225% sucrose ester. The physical characteristics evaluated were creaming index, total color change, viscosity and droplet distribution, while the chemical characteristics observed included pH, TBA value, and protein content. Data were analyzed by One Way Anova at 95% significant level to determine the differences among treatments. Bivariate Pearson Correlation was used in order to determine the interaction among sample characteristics. The data showed that, gum arabic and sucrose ester can maintain the emulsion stability. A combination of 4.5% gum arabic and 0.225% sucrose ester provided the best physicochemical characteristics with the lowest creaming index and decreased viscosit, and uniform droplet distribution.

Listeria monocytogenes contamination in dairy plants: evaluation of Listeria monocytogenes environmental contamination in two cheese-making plants using sheeps milk

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Michela Ibba

2013-09-01

Full Text Available Listeria monocytogenes harbouring niches established in the processing plant support post-process contamination of dairy products made from pasteurised or thermised milk. The present study investigated L. monocytogenes environmental contamination in two sheep’s milk cheese-making plants. Persistence of contamination in the area at higher risk was also investigated. During a one-year survey 7 samplings were carried out in each dairy plant, along the production lines of Pecorino Romano and ricotta salata cheese. A total of 613 environmental samples collected from food contact and non-food contact surfaces were analysed according to ISO 11290-1:2005 standard method. Identification of the isolated strains was carried out by polymerase chain reaction. L. monocytogenes prevalence was 23.2% in dairy A and 13.1% in dairy B, respectively. The higher prevalence rate was found in the following areas: salting, products washing, packaging, ricotta salata storage and Pecorino Romano ripening rooms. L. monocytogenes was never found in the cheese-making area. The probability of observing samples positive for the presence of L. monocytogenes was asso- ciated with dairy plant, sampling area and the period of cheese-making (P<0.001. The greater persistence of contamination over time was observed in the washing, salting, and Pecorino Romano ripening areas. The control of persistent environmental contamination relies on the identification of L. monocytogenes niches within the processing environment and the prevention of harborage sites formation. The importance of strict cleaning and sanitising procedure in controlling L. monocytogenes environmental contamination is confirmed by the lower level of contamination observed after these procedures were correctly implemented.

Examining trust factors in online food risk information: The case of unpasteurized or 'raw' milk.

Science.gov (United States)

Sillence, Elizabeth; Hardy, Claire; Medeiros, Lydia C; LeJeune, Jeffrey T

2016-04-01

The internet has become an increasingly important way of communicating with consumers about food risk information. However, relatively little is known about how consumers evaluate and come to trust the information they encounter online. Using the example of unpasteurized or raw milk this paper presents two studies exploring the trust factors associated with online information about the risks and benefits of raw milk consumption. In the first study, eye-tracking data was collected from 33 pasteurised milk consumers whilst they viewed six different milk related websites. A descriptive analysis of the eye-tracking data was conducted to explore viewing patterns. Reports revealed the importance of images as a way of capturing initial attention and foregrounding other features and highlighted the significance of introductory text within a homepage. In the second, qualitative study, 41 consumers, some of whom drank raw milk, viewed a selection of milk related websites before participating in either a group discussion or interview. Seventeen of the participants also took part in a follow up telephone interview 2 weeks later. The qualitative data supports the importance of good design whilst noting that balance, authorship agenda, the nature of evidence and personal relevance were also key factors affecting consumers trust judgements. The results of both studies provide support for a staged approach to online trust in which consumers engage in a more rapid, heuristic assessment of a site before moving on to a more in-depth evaluation of the information available. Findings are discussed in relation to the development of trustworthy online food safety resources. Copyright © 2016 Elsevier Ltd. All rights reserved.

Nitrogen gas flushing can be bactericidal: The temperature-dependent destiny of Bacillus weihenstephanensis KBAB4 under a pure N2 atmosphere

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Patricia eMunsch-Alatossava

2014-11-01

Full Text Available Tremendous food spoilage on one side and increased concern about the incidence of food-borne pathogens on the other side urge the development of additional steps to ensure food safety and quality. In previous studies, nitrogen (N2 gas flushing treatments of raw and pasteurized milk at cold chain-temperatures inhibited bacterial spoilage and highlighted different susceptibilities to the N2 treatment with the exclusion of certain bacterial types. Gram-negative Pseudomonas and Gram-positive Bacillus are the most common spoilage bacteria in raw and pasteurised milk, respectively. Here, we investigated the effects of pure N2 gas flushing on representative strains of these genera grown in mono- or co-cultures at 15°C and 25°C. Bacillus weihenstephanensis, which is a frequent inhabitant of fluid dairy products, is represented by the genome-sequenced KBAB4 strain. Among Pseudomonas, P. tolaasii LMG 2342T and strain C1, a raw milk psychrotroph, were selected. The N2 gas flushing treatment revealed: 1 temperature-dependent responses; 2 inhibition of the growth of both pseudomonads; 3 emergence of small colony variants for B. weihenstephanensis strain KBAB4 at 15°C induced by the N2 treatment or when grown in co-culture with Pseudomonas strains; 4 N2 gas flushing modulates (suppressed or stimulated bacterial antagonistic reactions in co-cultures; 5 most importantly, SEM and TEM analyses revealed that at 25°C the majority of the KBAB4 cells were killed by pure N2 gas flushing. This observation constitutes the first evidence that N2 gas flushing has bactericidal effects.

Influence of Camembert consumption on the composition and metabolism of intestinal microbiota: a study in human microbiota-associated rats.

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Lay, Christophe; Sutren, Malène; Lepercq, Pascale; Juste, Catherine; Rigottier-Gois, Lionel; Lhoste, Evelyne; Lemée, Riwanon; Le Ruyet, Pascale; Doré, Joël; Andrieux, Claude

2004-09-01

The objective of the present study was to evaluate the consequence of Camembert consumption on the composition and metabolism of human intestinal microbiota. Camembert cheese was compared with milk fermented by yoghurt starters and Lactobacillus casei as a probiotic reference. The experimental model was the human microbiota-associated (HM) rat. HM rats were fed a basal diet (HMB group), a diet containing Camembert made from pasteurised milk (HMCp group) or a diet containing fermented milk (HMfm group). The level of micro-organisms from dairy products was measured in faeces using cultures on a specific medium and PCR-temporal temperature gradient gel electrophoresis. The metabolic characteristics of the caecal microbiota were also studied: SCFA, NH3, glycosidase and reductase activities, and bile acid degradations. The results showed that micro-organisms from cheese comprised 10(5)-10(8) bacteria/g faecal sample in the HMCp group. Lactobacillus species from fermented milk were detected in HMfm rats. Consumption of cheese and fermented milk led to similar changes in bacterial metabolism: a decrease in azoreductase activity and NH3 concentration and an increase in mucolytic activities. However, specific changes were observed: in HMCp rats, the proportion of ursodeoxycholic resulting from chenodeoxycholic epimerisation was higher; in HMfm rats, alpha and beta-galactosidases were higher than in other groups and both azoreductases and nitrate reductases were lower. The results show that, as for fermented milk, Camembert consumption did not greatly modify the microbiota profile or its major metabolic activities. Ingested micro-organisms were able to survive in part during intestinal transit. These dairy products exert a potentially beneficial influence on intestinal metabolism.

Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk.

Science.gov (United States)

Bendicho, Silvia; Espachs, Alexandre; Arántegui, Javier; Martín, Olga

2002-02-01

The effects of high intensity pulsed electric field (HIPEF) treatments at room or moderate temperature on water-soluble (thiamine, riboflavin, ascorbic acid) and fat-soluble vitamins (cholecalciferol and tocopherol) were evaluated and compared with conventional thermal treatments. Vitamin retention was determined in two different substrates, milk and simulated skim milk ultrafiltrate (SMUF). Samples were subjected to HIPEF treatments of up to 400 micros at field strengths from 18.3 to 27.1 kV/cm and to heat treatments of up to 60 min at temperatures from 50 to 90 degrees C. No changes in vitamin content were observed after HIPEF or thermal treatments except for ascorbic acid. Milk retained more ascorbic acid after a 400 microstreatment at 22.6 kV/cm (93.4%) than after low (63 degrees C-30 min; 49.7% retained) or high (75 degrees C-15s; 86.7% retained) heat pasteurisation treatments. Retention of ascorbic acid fitted a first-order kinetic model for both HIPEF and thermal processes. First-order constant values varied from 1.8 x 10.4 to 1.27 x 10(-3) micros(-1) for the HIPEF treatments (18.3-27.1 kV/cm) and, for thermal processing ranged from 5 x 10(-3) to 8 x 10(-2) min(-1) (50-90 degrees C). No significant differences were found between the results obtained after applying HIPEF treatments at room or moderate temperature. However, results depended on the treatment media. A beneficial effect of natural skim milk components, mainly proteins, was observed on the preservation of ascorbic acid, since skim milk retained more ascorbic acid than SMUF after HIPEF treatments.

Aproveitamento do camu-camu (Myrciaria dubia para produção de bebida alcoólica fermentada The use of camu-camu (Myrciaria dubia for the production of a fermented alcoholic beverage

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Roberto Nobuyuki Maeda

2003-01-01

to a need to develop adequate technology for it's production on non-flooded land and the industrial use of this fruit. This study had as its main objective to verify if camu-camu is adequate for the production of fermented alcoholic beverages, measuring the effect of blanching the fruit and the incorporation of the fruit peel with the fruit pulp on the nutritional and sensory characteristics of the drink. The fruits were separated into 4 groups, two being blanched (90 ºC for 7 minutes. After the pulp was removed, the peels of one group from each blanching treatment were incorporated into the respective pulps and their chemical composition evaluated. After sugar correction of the must, pasteurisation, fermentation (25 days, decanting, pasteurisation (70 ºC for 15 minutes, filtering and clarification, the beverages were evaluated as to their chemical composition, sweetened and submitted to sensory analysis. Blanching reduced the concentration of ascorbic acid in the pulps (33 % and the addition of the peel increased the amount of dry matter (39 % in pulp, ascorbic acid (33 % in pulp, 23 % in must and 50 % in drink and phenolic compounds (50 % in drink. The sensory profile and acceptability suggest that camu-camu is adequate for the production of fermented alcoholic beverages and that the addition of the peel to the pulp contributes positively to it's acceptability (6.7 with versus 6.2 without, of 9 points possible. The beverage had flavour characteristic of the fruit, a orangish-red color and agreeable taste.

Life cycle assessment of Italian citrus-based products. Sensitivity analysis and improvement scenarios.

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Beccali, Marco; Cellura, Maurizio; Iudicello, Maria; Mistretta, Marina

2010-07-01

Though many studies concern the agro-food sector in the EU and Italy, and its environmental impacts, literature is quite lacking in works regarding LCA application on citrus products. This paper represents one of the first studies on the environmental impacts of citrus products in order to suggest feasible strategies and actions to improve their environmental performance. In particular, it is part of a research aimed to estimate environmental burdens associated with the production of the following citrus-based products: essential oil, natural juice and concentrated juice from oranges and lemons. The life cycle assessment of these products, published in a previous paper, had highlighted significant environmental issues in terms of energy consumption, associated CO(2) emissions, and water consumption. Starting from such results the authors carry out an improvement analysis of the assessed production system, whereby sustainable scenarios for saving water and energy are proposed to reduce environmental burdens of the examined production system. In addition, a sensitivity analysis to estimate the effects of the chosen methods will be performed, giving data on the outcome of the study. Uncertainty related to allocation methods, secondary data sources, and initial assumptions on cultivation, transport modes, and waste management is analysed. The results of the performed analyses allow stating that every assessed eco-profile is differently influenced by the uncertainty study. Different assumptions on initial data and methods showed very sensible variations in the energy and environmental performances of the final products. Besides, the results show energy and environmental benefits that clearly state the improvement of the products eco-profile, by reusing purified water use for irrigation, using the railway mode for the delivery of final products, when possible, and adopting efficient technologies, as the mechanical vapour recompression, in the pasteurisation and

Coping with hygiene in South Africa, a water scarce country.

Science.gov (United States)

Duse, A G; da Silva, M P; Zietsman, I

2003-06-01

The burden of infectious diseases may be reduced by adopting effective infection control measures. Some of these are dependent on the provision of adequate and safe water supplies for maintenance of basic standards of personal, domestic and healthcare hygiene. Consequences of scarce, and sometimes unsafe, waters supplies in South Africa are highlighted with reference to healthcare-associated infections, community acquired infectious intestinal diseases and domestic practices as infection sources. Availability of water in more than 67% of South African municipal hospitals and primary health care facilities (delivered by water tanker in 12.5% of satellite clinics, 5% from river or dam sources, 12.4% relying on rainwater) does not necessarily guarantee that it's quality is safe for utilisation. In the Northern Province and Mpumalanga, water needs to be purified prior to usage in 14.4 and 33% of satellite clinics respectively. Simple, low maintenance and low-cost interventions to maximise use and safety of limited water resources may be implemented: micro-organism (S. dysenteriae) inactivation by direct UV-exposure in sunlight abundant environments, water purification by filtration mechanisms and making use of iron pots in the community for pasteurisation, decontamination and boiling procedures. Education is paramount in promoting healthy domestic food handling practices, changing cultural perceptions of hygiene, hand-washing technique and mechanisms of domestic environmental decontamination. Water provision cannot be separated from other inter-related factors such as sanitation. Although the present government has taken initiatives to reduce the number of people not having access to water by 50% in 2002, provision of sanitation has been slower (>38% inadequate sanitation in 2002). Adoption of integrated environmental management approaches in conjunction with community participation (WASH Campaign--2002), by the government, aims to address the sanitation problems.

Knowledge of Bovine Tuberculosis, Cattle Husbandry and Dairy Practices amongst Pastoralists and Small-Scale Dairy Farmers in Cameroon

Science.gov (United States)

Kelly, Robert F.; Hamman, Saidou M.; Morgan, Kenton L.; Nkongho, Egbe F.; Ngwa, Victor Ngu; Tanya, Vincent; Andu, Walters N.; Sander, Melissa; Ndip, Lucy; Handel, Ian G.; Mazeri, Stella; Muwonge, Adrian; Bronsvoort, Barend M. de. C.

2016-01-01

Background Control of bovine tuberculosis (bTB) and zoonotic tuberculosis (zTB) has relied upon surveillance and slaughter of infected cattle, milk pasteurisation and public health education. In Cameroon, like many other sub-Saharan African countries, there is limited understanding of current cattle husbandry or milk processing practices or livestock keepers awareness of bTB. This paper describes husbandry and milk processing practices within different Cameroonian cattle keeping communities and bTB awareness in comparison to other infectious diseases. Study design A population based cross-sectional sample of herdsmen and a questionnaire were used to gather data from pastoralists and dairy farmers in the North West Region and Vina Division of Cameroon. Results Pastoralists were predominately male Fulanis who had kept cattle for over a decade. Dairy farmers were non-Fulani and nearly half were female. Pastoralists went on transhumance with their cattle and came into contact with other herds and potential wildlife reservoirs of bTB. Dairy farmers housed their cattle and had little contact with other herds or wildlife. Pastoralists were aware of bTB and other infectious diseases such as foot-and-mouth disease and fasciolosis. These pastoralists were also able to identify clinical signs of these diseases. A similar proportion of dairy farmers were aware of bTB but fewer were aware of foot-and-mouth and fasciolosis. In general, dairy farmers were unable to identify any clinical signs for any of these diseases. Importantly most pastoralists and dairy farmers were unaware that bTB could be transmitted to people by consuming milk. Conclusions Current cattle husbandry practices make the control of bTB in cattle challenging especially in mobile pastoralist herds. Routine test and slaughter control in dairy herds would be tractable but would have profound impact on dairy farmer livelihoods. Prevention of transmission in milk offers the best approach for human risk mitigation

Research And Practice: Quantification Of Raw And Heat-Treated Cow Milk in Sheep Milk, Cheese And Bryndza By ELISA Method

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Lucia Zeleňáková

2016-01-01

Full Text Available The aim of this study was to test the reliability of commercial ELISA tests (RC-bovino within raw and heat treated cow milk detection in sheep milk and cheese in order to obtain a high-quality, reliable and economically beneficial method suitable for routine application in practice. These tests were subsequently used for quantification of cow milk in commercial "Bryndza". Raw sheep milk, cow milk and heat-treated cow milk (pasteurisation at 72 °C for 15 sec or at 85 °C for 3 sec were mixed in precisely defined proportions (0 - 100% cow milk in sheep milk. The milk mixtures were sampled to detect adulteration and subsequently cheese was made. By ELISA tests was possible to determine these amounts of raw cow milk in sheep milk: 0.5% (0.2%, 5 % (4.81%, 50% (42.08% and 75% (56.52%. The pasteurized samples in different combinations gave lower optical density responses than those prepared from raw milk (by approximately 60%. In context with the above mentioned, the relationship between the real and detected amount of cow milk (% in different production stages (milk, cheese using a regression analysis was examined. However, a lower reliability of the detection was indicated by R2 values, which ranged from 0.4058 (cheese to 0.5175 (milk. In practice this means that although individual percentage (% of cow milk in the sample can be detected, but in the unknown sample it can not be clearly confirm whether the cow milk was raw or heat-treated. In this context, the results can be inaccurate and may not correspond to the real situation. Within monitoring phase of this research, 9 samples of bryndza were analysed with the results of detected cow milk ranged from 11.56% to 14.3%. The obtained results confirm that the appropriate selection of ELISA tests can become an important factor in the setting of analytical capabilities for the detection of milk and cheese adulteration.

Dairy donkey: an alternative building layout

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Carlo Bibbiani

2017-03-01

Full Text Available In Italy, donkey dairies are growing in popularity to produce an alternative milk source for human infants. The use of donkey milk is not limited to the paediatric field, being used in geriatric nutrition and in the cosmetic industry. In 2010, the Department of Veterinary Science, University of Pisa, was involved in a project supported by the Tuscany Region Rural Development Fund 2007- 2013 dealing with the creation of a donkey milk productive chain. The project has as its main partner the Bandite di Scarlino, an agro-forestry complex of considerable size. It covers approximately 9000 hectares, which fall in Scarlino, Castiglione della Pescaia, Follonica and Gavorrano municipalities, under Tuscany regional control. The so-called FILAMI project (Filiera Latte Asino Amiatino, acronym of the goal of the project in Italian had among its goals helping preserve an indigenous breed of donkeys called Amiatina. Salimei (2011 assessed that the presence of the foal during milking does not affect milk ejection in jennies (the female donkey adapted to the milking procedure, but when foals are not present the milking routine is more manageable for the animals and for optimal milk harvest; in accordance, in the present farming system the jenny has been kept separately from the foal during the milking session. To this purpose, the stable, the milking parlour and the paddocks must be well organised with a proper milking routine. Milking facilities must be designed for the milk treatment and storage at low temperature or for freezing. Currently, the milk undergoes a pasteurisation cycle for human consumption, or directed to the cosmetic industry. Moreover, the milking facilities should fulfil the creation of a milk collection centre in order to play an important role between the dairy donkey farms and the dairy industry. In this paper, the technical and technological aspects of the donkey stable, paddocks, milking parlour, mobile milking unit, and processing

Thermal inactivation profiles of Mycobacterium avium subsp. paratuberculosis in lamb skeletal muscle homogenate fluid.

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Whittington, Richard J; Waldron, Anna; Warne, Darian

2010-01-31

Mycobacterium avium subsp. paratuberculosis (MAP) causes Johne's disease in livestock and there is a debate about its role in humans in chronic inflammatory bowel disorders such as Crohn's disease, but the relationship remains unproven. Nevertheless livestock health authorities in many countries aim to lower the prevalence of this infection to reduce potential contamination of the human food supply. MAP may occur in bovine milk and data on thermal inactivation suggest pasteurisation is an effective process. Recently MAP has been identified in skeletal muscle of cattle and sheep but there are no data on its thermal inactivation in these substrates. In this study the inactivation of MAP was studied in a fluid homogenate of lamb skeletal muscle at temperatures previously identified as being relevant to cooking processes applied by domestic consumers. A PCR thermocycler was used to ensure accurate temperatures and rapid heat exchange, while radiometric culture was used to ensure sensitive detection of viable MAP for determination of D and z values. Among the two predominant strains of MAP, S and C, D(55) ranged from 56 to 89 min, D(60) was 8 to 11 min, D(65) was 26 to 35s while D(70) was 1.5 to 1.8s. Values for z were 4.21C degrees for the S strain and 4.51C degrees for the C strain. At temperatures of 65-70 degrees C, MAP appeared to be less heat tolerant in skeletal muscle fluid than in previous reports using milk as the medium. The total thermal exposure of MAP during baking of a sample of 16 leg-of-lamb roasts in domestic ovens was determined to result in more than 20 log reductions in most cases, that is the product was microbiologically safe. Based on the models used in this study, there is a low probability of survival of MAP provided that red meat is cooked to recommended standards. Crown Copyright 2009. Published by Elsevier B.V. All rights reserved.

Upgrading of oil palm wastes by radiation processing - project review

Energy Technology Data Exchange (ETDEWEB)

Alang Md Rashid, Nahrul Khair [Malaysian Institute for Nuclear Technology Research (MINT), Bangi (Malaysia)

1998-07-01

Early works on oil palm waste treatment at MINT started in 1984 with the objective of degrading EFB (Empty Fruit Bunches) by radiation. This idea was shared by JAERI that adopted the research project with MINT in 1986 under the Japanese Science and Technology Agency (STA) programme. The results of these preliminary works show that EFB can be degraded using gamma radiation at a dose of ranging from 500 to 1000 kGy - 50 to 100 times higher than what is considered to be the economic dose. It is generally accepted that the economics of radiation treatment process could only be realised if the treatment dose can be kept below 10 kGy, which was incidentally, during the course of this early works, found to be the pasteurisationdose for oil palm by - products. With these information, MINT and JAERI agreed to pursue further research in this area and formulated a bilateral research co-operation in radiation pasteurisation of EFB and subsequent degradation by cellulolytic fungi or mushrooms. The research has the objective of upgrading EFB, which was not considered as suitable for feed due to its known physical properties as coarse and highly fibrous, to animal feed as well as substrate for mushroom cultivation and enzyme production. In addition to the desire to provide an environment friendly method for waste disposal to a growing industry, the possibility of catalysing the development of livestock industry by commercial farming in the process is another motivation for this project. Malaysia is estimated to be only about 40% self-sufficient in beef production. Thus there is great opportunity for the growth and expansion of this industry in Malaysia. However, growth in ruminant population should not result in the alienation of land for pastures. Among the reasons for the lack of interest in livestock production through commercial farming is the unavailability of local feed material which could be cheaper than imported feed grains, particularly maize. Feed is one the main cost

INVESTIGATION OF HEALTH EFFECT OF FRUIT JUICE FROM LINGONBERRY (VACCINIUM VITIS - IDEA VIA PHYSICOCHEMICAL METHODS

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Poli Radusheva

2017-10-01

between fluorescence intensity and phenolic compounds. In the future investigation, the fluorescence in the visible region will be used for determining the content of vitamins. The fluorescence spectroscopy is a promising technique for the rapid screening of lingonberry juice for antioxidant and phenolic content. The rheological behaviour of pasteurised juice from lingonberry showed a pseudoplastic behaviour.

Caracterização do suco de amora-preta elaborado em extrator caseiro Characterisation of black-berry juice prepared in a domestic extractor

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Renata Vieira da Mota

2006-06-01

Full Text Available O trabalho objetivou avaliar a composição físico-química, aceitabilidade e efeito do armazenamento na qualidade do suco de amora-preta elaborado em um extrator caseiro. Os frutos foram avaliados quanto à composição físico-química e separados de acordo com o teor de antocianinas em três grupos: acima de 160 mg/100 g (Guarani, de 120-160 mg/100 g (Caingangue e Comanche e abaixo de 120 mg/100 g (Tupy, Seleção 97 e Cherokee. Os sucos foram pasteurizados e analisados quanto aos teores de pH, sólidos solúveis totais, acidez total titulável, carboidratos solúveis, extrato seco e antocianinas. A extração por 2 h apresentou rendimento de 84%. As antocianinas foram os compostos que sofreram alteração mais significativa na elaboração do suco, com redução média de 42%. O suco apresentou aceitabilidade superior a 85%. O armazenamento em adega ou sob refrigeração alterou de forma significativa apenas o teor de antocianinas dos sucos, cuja degradação foi menor nas amostras conservadas sob refrigeração.The aim of this study was the evaluation of physico-chemical composition, acceptability and storage effects on the quality of black-berry juice prepared in a domestic extractor. Fruits were analysed for their chemical properties and divided in three groups, according to anthocyanin content: above 160 mg/100 g (Guarani, 120-160 mg/100 g (Caingangue and Comanche and below 120 mg/100 g (Tupy, Seleção 97, Cherokee. The pasteurised juices were analysed for parameters related to quality, such as pH, total soluble sugars, titratable acidity, dry extract and anthocyanin content. Extraction for two hours resulted in a yield of 84%. Juice extraction reduced the anthocyanin content in average 42%. The acceptability was over 85%. Storage in wine cellar or refrigerator reduced the anthocyanin content of the juices, whose degradation was smaller in samples stored under refrigeration.

Estudio de nuevos procedimientos de elaboración de aceitunas verdes tratadas con álcali, no fermentadas, conservadas mediante tratamientos térmicos

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Montaño, Alfredo

2007-09-01

Full Text Available Two new procedures for the elaboration of alkali-treated green table olives, without fermentation, preserved by sterilization or pasteurization were studied. In each case, the aim was to obtain a product with good quality and guaranteed safety. In the sterilized product, it was demonstrated that by including a pitting step during elaboration, a product was obtained with both flavour and texture similar to those of «green ripe olives», but without the need to apply an excessive number of washes. Alkalizing agents added to the packing solution negatively affected the organoleptic olive properties. In case of the pasteurized product, a pitting step during elaboration was also demonstrated to be effective in improving olive flavour. Fruit texture was not significantly affected by this step. Both herbal extracts and monosodium glutamate added to the packing solution successfully masked the «cooked» flavour of olives associated with pasteurisation.En el presente trabajo se han estudiado dos nuevos procedimientos para la elaboración de aceitunas verdes tratadas con álcali no fermentadas, conservadas por esterilización o pasterización, con el objetivo de obtener, en cada caso, un producto de calidad adecuada y de total garantía en cuanto a seguridad. En el producto esterilizado, se demostró que la inclusión de una etapa de deshuesado durante la elaboración conseguía un sabor y textura similares a las aceitunas denominadas «green ripe olives», pero sin necesidad de aplicar un excesivo número de lavados. Sin embargo, la adición de agentes alcalinizantes afectó negativamente a las características organolépticas de este producto. En el caso del producto pasterizado, el deshuesado del fruto consiguió también una notable mejora del sabor sin afectar significativamente a la textura. La adición de extractos de hierbas aromáticas o de glutamato monosódico a la salmuera de envasado enmascaró el característico sabor a �

Phenolic-enriched foods: sources and processing for enhanced health benefits.

Science.gov (United States)

McDougall, Gordon J

2017-05-01

Polyphenols are ubiquitous secondary products present in many plant foods. Their intake has been associated with health benefits ranging from reduced incidence of CVD, diabetes and cancers to improved neurodegenerative outcomes. Major dietary sources include beverages such as coffee, teas and foods such as chocolate. Fruits are also major sources and berries in particular are a palatable source of a diverse range of polyphenol components. There are a number of ways that polyphenol uptake could be increased and healthier polyphenol-rich foods could be produced with specific compositions to target-specific health effects. Firstly, we could exploit the genetic diversity of plants (with a focus on berries) to select varieties that have enhanced levels of specific polyphenols implicated in disease mitigation (e.g. anthocyanins, tannins or flavonols). Working with variation induced by environmental and agronomic factors, modern molecular breeding techniques could exploit natural variation and beneficially alter polyphenol content and composition, although this could be relatively long term. Alternatively, we could employ a synthetic biology approach and design new plants that overexpress certain genes or re-deploy more metabolic effort into specific polyphenols. However, such 'polyphenol-plus' fruit could prove unpalatable as polyphenols contribute to sensorial properties (e.g. astringency of tannins). However, if the aim was to produce a polyphenol as a pharmaceutical then 'lifting' biosynthetic pathways from plants and expressing them in microbial vectors may be a feasible option. Secondly, we could design processing methods to enhance the polyphenolic composition or content of foods. Fermentation of teas, cocoa beans and grapes, or roasting of cocoa and coffee beans has long been used and can massively influence polyphenol composition and potential bioactivity. Simple methods such as milling, heat treatment, pasteurisation or juicing (v. pureeing) can have notable

Investigations on Pasteurization of Cold Marinades by {sup 60}Co Gamma Rays; Recherches sur la Pasteurisation a Froid De Marinades par les Rayons Gamma du {sup 60}Co; Issledovaniya pasterizatsii kholodnykh marinadov gamma-luchami; Investigaciones Sobre la Pasteurizacion de Escabeches Frios por Irradiacion Gamma con {sup 60}Co

Energy Technology Data Exchange (ETDEWEB)

Schoenborn, W.; Kinkel, R J.; Hafferl, W. [Battelle Institut e.V., Frankfurt/Main, Federal Republic of Germany (Germany)

1966-11-15

Marinated herring fillets are a fish product matured under the action of acetic acid and salt and marketed in a spiced brine containing about 3% salt and acetic acid (pH 4). Since the usual addition of the preservative hexamethylene-tetramine has been restricted to a limited period of time by the new German food law, investigations were made on pasteurization by means of ionizing rays, as a new method of preservation without the addition of other preservatives. Decay of this food product was caused by heterofermentative lactic-acid bacteria, which decarboxy- lated the amino acids set free from the protein; the decay was a result of carbon dioxide bombardment. The marinades were packed into flat tins holding about 125 g, and exposed to {sup 60}Co gamma rays from an under-water source, while being cooled. The shelf life of the tinned marinades was extended by the irradiation. The period up to bombardment at 15 Degree-Sign C was three times as long as usual in cases of irradiation with 155 krad. The critical number of 1 million germs per ml at 15 Degree-Sign C was also reached after a period three times as long as usual upon irradiation with 160 krad. The LD{sub 99} of three isolated strains of lactic-acid bacteria irradiated in a salt-peptone solution was 113, 165 and 144 krad, respectively. Since at 15 Degree-Sign C the growth of the germs is retarded, while at 20 Degree-Sign C it is practically unrestrained, the period of durability at a storage temperature of 18 Degree-Sign C could only be doubled by irradiation with 280 krad. The organoleptic tests were based on preference analyses by means of the nine-step Hedonic scale, and on difference tests (triangle test) and were performed by a paneli At 70 krad the taste is still acceptable at 140 krad there is a distinct taste of rays and at 280 krad the taste is disagreeable. A distinct improvement in taste is achieved by irradiation at low temperatures (-30 Degree-Sign C) and by the addition of ascorbic acid, sorbitol and spices. The experiments are being continued. (author) [French] Les filets de harengs marines sont un produit macere sous l'action d'acide acetique et de sel et vendu dans une saumure epicee contenant environ 3% de sel et d'acide acetique (pH 4). Etant donne que la nouvelle legislation allemande sur les denrees alimentaires vient de reduire a une periode limitee l'addition habituelle d'hexamethylene-tetramine qui sert d'agent de conservation, les auteurs ont procede a des recherches sur la radiopasteurisation comme methode nouvelle de conservation sans addition d'agents chimiques. La corruption de ce produit alimentaire a ete causee par l'heterofermentation due aux bacteries formant l'acide lactique, qui ont decarboxyle les acides amines provenant des matieres proteiques; cette corruption etait accompagnee d'un degagement d'anhydride carbonique. Les marinades ont ete mises dans des boites de conserve plates d'une contenance d'environ 125 g et exposees, pendant la refrigeration, a des rayons gamma provenant d'une source de {sup 60}Co sous ecran d'eau. L'irradiation a augmente la duree de conservation des marinades en conserve. La periode precedant la formation d'anhydride carbonique a 15 Degree-Sign C etait trois fois plus longue qu'habituellement, apres irradiation a 155 krad. Le nombre critique de 1 million de germes par ml a 15 Degree-Sign C a egalement ete atteint dans un delai trois fois plus long qu'habituellement, apres irradiation a 160 krad. La DL{sub 99} de trois souches isolees de bacteries fermant l'acide lactique irradiees dans une solution de sel-peptone etait respectivement de 113, 165 et 144 krad. Comme a 15 Degree-Sign C la croissance des germes est retardee, tandis qu'a 20 Degree-Sign C elle n'est virtuellement pas entravee, la periode de conservation a une temperature de 18 Degree-Sign C ne pourrait etre que doublee par une irradiation a 280 krad. Les essais organoleptiques, fondes sur des analyses preferentielles effectuees a l'aide de l'echelle hedonistique des qualites (neuf degres), ainsi que sur des essais differentiels (test du triangle), ont ete faits par un groupe d'experts. A 70 krad, le gout est encore acceptable; a 140 krad, un gout d'irradiation tres net est perceptible; a 280 krad, le gout est franchement desagreable. Une amelioration sensible du gout peut etre obtenue par une irradiation a basse temperature (-30 Degree-Sign C) et par l'addition d'acide ascorbique, de sorbitol et d'epices. Les experiences se poursuivent. (author) [Spanish] Los filetes de arenque en escabeche son un producto alimenticio sazonado por la accion del acido acetico y de la sal, que se vende en una salmuera picante con un 3% de sal y de acido acetico (pH 4). Como la nueva ley bromatologica alemana restringe temporalmente el empleo de hexametilenotetramina, aditivo conservador habitualmente utilizado, se ha investigado la pasteurizacion por medio de radiaciones ionizantes como un nuevo metodo de conservacion sin adicion de otros agentes. La descomposicion de este producto alimenticio era causada por bacterias lacticas heterofermentativas que descarboxilaban los aminoacidos liberados por las proteinas; la descomposicion se indujo por tratamiento con anhidrido carbonico. Los escabeches se envasaron en latas aplanadas que contenian unos 125 g y se sometieron, mientras se enfriaban,, a los rayos gamma emitidos por una fuente sumergida uee {sup 60}Co. La irradiacion prolongo el periodo de almacenamiento de estas conservas de escabeche. El periodo transcurrido, a 15 Degree-Sign C hasta que se procedio al tratamiento con Co{sub 2}, fue tres veces mayor que el habitual, para una dosis de irradiacion de 155 krad. El numero critico de 1 millon de germenes/ml a 15 Degree-Sign C se alcanzo tambien al cabo de un periodo tres veces superior al habitual, para una dosis de irradiacion de 160 krad. La DLgg de tres cepas aisladas de bacterias lacticas irradiadas en una solucion de sal y peptona fue de 113, 165 y 144 krad, respectivamente. Como a-15 Degree-Sign C los germenes se desarrollan con retraso; mientras que a 22 Degree-Sign C el desarrollo se efectua practicamente sin restricciones, para duplicar la duracion a una temperatura de almacenamiento de 18 Degree-Sign C es necesaria una dosis de 280 krad. Las pruebas organolepticas se basan en analisis de preferencia por aplicacion de la escala hedonistica de nueve puntos y en pruebas de diferenciacion (prueba del triangulo); estas pruebas las realiza un grupo de catadores. A 70 krad el sabor es aun aceptable; a 140 krad hay una neta alteracion del sabor debida a la irradiacion; a 280 krad el sabor es desagradable. Este puede mejorarse bastante por irradiacion a baja temperatura (-30 Degree-Sign C) y adicion de acido ascorbido, sorbitol y condimentos. Prosiguen los experimentos. (author) [Russian] Marinovannoe1 file seledki - jeto rybnyj-produkt, prigotavlivaemyj pod vozdejstviem uksusnoj kisloty i soli i prodavaemyj v rassole, soderzhashhem specii i okolo 3% soli i uksusnoj kisloty (pH 4). Poskol'ku obychnoe dobavlenie predohranjajushhego geksametilentetramina bylo ogranicheno opredelennym periodom vremeni v silu novogo zakona FRG o produktah pitanija, provodilis' issledovanija po pasterizacii s pomoshh'ju ionizirujushhih luchej v kachestve novogo metoda sohranenija bez dobavlenija drugih predohranjajushhih veshhestv. Razlozhenie jetogo pishhevogo produkta vyzyvalos' geterofermentativnymi molochnokislotnymi bakterijami, kotorye dekarboksilirujut aminokisloty, osvobozhdennye iz proteina; razlozhenie bylo rezul'tatom bombardirovki dvuokisi ugleroda. Marinad upakovyvalsja v ploskie banki, soderzhashhie okolo 125 grammov, ipodvergal- sja vozdejstviju gamma-luchej kobal'ta-60 iz nashego podvodnogo istochnika pri ohlazhdenii. Obluchenie uvelichilo sroki hranenija marinada v konservnyh bankah. Period do bombardirovki pri 15 Degree-Sign S v sluchae obluchenija 155 kradami byl v tri raza bol'she chem obychno. Kriticheskoe chislo v 1 mln. mikrobov na millilitr pri 15 Degree-Sign S bylo takzhe dostignuto posle perioda, v tri raza bol'shego chem obychno, posle obluchenija 160 kradami. Smertel'naja doza 99 dlja treh izolirovannyh shtammov molochnokislotnyh bakterij, obluchennyh v solepeptonovom rastvore, sostavila sootvetstvenno 113, 165 i 144 krad. Poskol'ku pri 15 Degree-Sign S rost mikrobov zaderzhivaetsja, v to vremja kak pri 20 Degree-Sign S on prakticheski ogranichen, period stojkosti pri temperature v 18 Degree-Sign S mozhno uvelichit' v dva raza lish' putem obluchenija 280 krad. Organolepticheskie ispytanija osnovany na preferencial'nom analize s pomoshh'ju devjatishagovoj gedonicheskoj shkaly i na differencial'nyh ispytanijah (ispytanija treugol'nika); oni osushhestvljajutsja soveshhaniem jekspertov. Pri 70 kradah vkus ostaetsja priemlemym; pri 140 kradah imeetsja otchetlivyj vkus luchej; pri 280 kradah vkus nepriemlem. Sushhestvennoe uluchshenie vkusa dostigaetsja pri obluchenii pri nizkih temperaturah (-30 Degree-Sign S) i pri dobavlenii askorbinovoj kisloty, sorbita i specij. Jeksperimenty prodolzhajutsja. (author)

Estabilidade do néctar misto de cajá e umbu Stability of mixed cajá and umbu nectar

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Rafaella de Andrade Mattietto

2007-09-01

Full Text Available As tendências do setor alimentício são ditadas pelo mercado consumidor e seu comportamento social. Atualmente, a busca por produtos saudáveis tem crescido e frutos exóticos estão sendo cada vez mais utilizados visando o fator inovação. O cajá e umbu são frutos bastante comercializados no Norte e Nordeste do Brasil e o desenvolvimento de produtos à base destes frutos mostra ser uma opção interessante, pelo sabor e pelas características de funcionalidade. Elaborou-se um néctar misto que foi submetido à pasteurização térmica (90 °C/60 s. O produto foi caracterizado físico-quimicamente e ao longo de três meses avaliou-se a estabilidade segundo análises microbiológicas, sensoriais e de pH, acidez total titulável, açúcares totais e redutores, taninos, carotenóides totais e cor. Os resultados indicaram uma boa aceitação em relação à impressão global (84,76% e intenção de compra (90,62%. O produto apresentou um valor energético de 68,16 kcal.100 g-1, sendo rico em taninos e boa fonte de vitamina C. O tratamento térmico empregado se mostrou eficiente até 60 dias de estocagem, após esse período, o néctar apresentou modificações nos açúcares, escurecimento e crescimento de fungos. Sensorialmente, isso refletiu na queda da aceitação e intenção de compra, com valores de 65,66 e 68,4%, respectivamente.The trends of the food industry are dictated by the consumer market and by its social behavior. Today, there is a growing demand for healthful food products, and exotic fruits are being used increasingly, aiming at the innovation. Cajá and umbu are tropical fruits widely commercialized in Brazil’s northern and northeastern regions and the development of products based on these fruits has proved an interesting option thanks to their flavor and functional characteristics. A mixed nectar of cajú and umbu was prepared and pasteurised at 90 °C/60 sec. The product was characterized physicochemically and its

Analysis of the Volatile Constituents of Irradiated Apple Juice; Analyse des Constituants Volatils des Jus de Pommes Irradies; Mezhdunarodnyj proekt po oblucheniyu fruktov i fruktovykh sokov; Analisis de los Componentes Volatiles de los Zumos de Manzana Irradiados

Energy Technology Data Exchange (ETDEWEB)

Dubois, P.; Zenz, H.; Stehlik, G.; Kaindl, K. [Agence Europeenne pour l' Energie Nucleaire, Seibersdorf (Austria)

1966-11-15

Degree-Sign C (Head Space Technique de Weurman). Les identifications ont ete faites par comparaison des volumes de retention avec ceux de substances pures, et a l'aide de reactifs chimiques permettant d'eliminer certains constituants de la vapeur. Pour simplifier les analyses, les premiers essais ont porte sur des concentres de jus de pommes ne contenant plus de substances volatiles avant irradiation. Par irradiation, cinq aldehydes prennent naissance dans les jus de pommes: acetaldehyde, isobutyraldehyde, butyraldehyde, isovaleraldehyde et capronaldehyde; mais trois seulement dans les jus concentres; acetaldehyde, isobutyraldehyde et isovaleraldehyde. De plus, la 2-butanone apparait dans les jus concentres, mais le pic qui lui correspond sur les chroma- togrammes est entierement masque par celui de l'ethanol dans le cas des jus non concentres. Par ailleurs on a mis en evidence les formations de furane et de deux composes qui n'apparaissent qu'a l'etat de traces et qui n'ont pas pu etre identifies a ce jour. Des resultats analogues ont ete obtenus par pasteurisation, telle qu'elle est realisee par embouteillage a chaud. (author) [Spanish] Los estudios organolepticos y los ensayos de inocuidad que se realizan dentro del marco del proyecto internacional de investigaciones sobre la conservacion de frutas y zumos de fruta por irradiacion (Seibersdorf) hacen indispensable el analisis de las sustancias aromaticas de los zumos irradiados y no irradiados. Las sustancias volatiles de los zumos de manzana irradiados han sido analizados por cromatografia en fase gaseosa, inyectando directamente los vapores que emiten a la temperatura ambiente y a 60 Degree-Sign C (tecnica 'Head Space' , de Weurman). Las identificaciones se han efectuado comparando los volumenes de retencion con los de sustancias puras y eliminando ciertos constituyentes del vapor con reactivos quimicos. Para simplificar los analisis, los primeros ensayos se han efectuado con concentrados de zumos de manzana que no

Technical and Economic Considerations in the Preservation of Meats and Poultry by Ionizing Radiation; Considerations d'Ordre Technique et Economique sur la Conservation des Viandes et de la Volaille par les Rayonnements Ionisants; Tekhnicheskie i ehkonomicheskie soobrazheniya otnositel'no'konservatsii myasa i ptitsy s pomoshch'yu ioniziruyushchikh izluchenij; Consideraciones Tecnicas y Economicas Acerca de la Conservacion de Carnes y Volateria por Irradiacion

Energy Technology Data Exchange (ETDEWEB)

Urbain, W. M. [Department of Food Science, Michigan State University, East Lansing, MI (United States)

1966-11-15

radiosterilisees seront utilisees comme appoint. La radiopasteurisation pourrait prolonger sensiblement la duree de conservation des viandes et volailles fraiches en retardant la deterioration par les bacteries, notamment dans les grandes installations de debitage pour la vente au detail. Par contre, les rayonnements n'influent pas sur certains autres facteurs chimiques ou physiques de la corruption des viandes; tant que cela ne sera pas le cas, l'emploi des rayonnements ne presentera pas d'interet commercial reel. Dans le cas de la volaille fraiche ou congelee, on pourrait, le cas echeant, appliquer un traitement contre la Salmonella. Des estimations des prix de revient de la radiosterilisation et de la pasteurisation sont presentees de maniere a permettre le choix de conditions particulieres et une certaine latitude pour tenir compte de variations importantes. Du point de vue commercial, il importe de savoir dans quelle mesure le.consommateur accepte les viandes et la volaille radiosterilisees. La methode habituelle a cette fin consiste a ne mettre sur le marche qu'une quantite limitee des produits en question et a ' mesurer' l'acceptation dans de telles conditions du marche. S'il s'agit de denrees alimentaires radiosterilisees, il faut encore assurer une capacite de production suffisante pour l'essai de commercialisation. (author) [Spanish] La calidad de las carnes y la volateria radioesterilizadas puede ser. superior a la que se obtiene sometiendolas a tratamiento termico. Cuando la refrigeracion es el metodo normalmente empleado para conservar la carne y la volateria durante su distribucion, hay pocas probabilidades de que sea sustituida por la radioesterilizacion. La razon principal estriba en los costos. En estas condiciones, las carnes radioesterilizadas se utilizaran en el mercado sobre todo como recurso excepcional. La radiopasteurizacion podria prolongar considerablemente el periodo de conservacion de las carnes y la volateria frescas, puesto que retarda la accion

The Technology and Applications of Large Fission Product Beta Sources; Technologie et applications des grandes sources beta de fission; Tekhnologiya i primenenie krupnykh istochnikov beta-izluchenij, ispuskaemykh produktami deleniya; Tecnologia y utilizacion de los productos de fision como fuentes de irradiacion beta de elevada intensidad

Energy Technology Data Exchange (ETDEWEB)

Silverman, Joseph [Radiation Applications Incorporated (United States)

1960-07-15

test the validity of the calculations. 4. An engineering cost analysis indicates that fission product beta power can be competitive with alternative sources of radiation. (author) [French] Si les emetteurs beta ne sont pas entres en ligne de compte en tant que sources de rayonnement de grandes dimensions, c'est que dans le passe les procedes sous irradiation presentant un interet pour l'industrie etaient bases sur l'utilisation de particules a grand pouvoir de penetration; de la l'importance considerable que l'on accordait aux rayons gamma et aux electrons artificiellement acceleres. Il y a environ quatre ans, il devint evident que de vastes perspectives s'ouvraient aux applications pratiques des rayonnements beta dans le domaine du traitement par irradiation superficielle, par exemple, la modification par copolymerisation greffee de la surface des moulages en matiere plastique et la pasteurisation superficielle des aliments. En effet, l'irradiation en profondeur occasionne dans ces cas des pertes et peut meme presenter des dangers. D'autre part, il y a deux autres domaines dans lesquels l'utilisation des electrons artificiellement acceleres ne semble pas indiquee; ce sont les syntheses chimiques amorcees par irradiation dans des cuves sous pression et certaines categories de reactions en chaine provoquees par des radicaux libres pour lesquels le taux de production par kilowatt decroit en fonction de la racine carree de l'intensite d'irradiation. Dans tous ces domaines, les sources beta de grandes dimensions presentent des avantages potentiels evidents; puisque la fission nucleaire permet d'en obtenir en quantites importantes, elles meritent que leurs- possibilites d'utilisation fassent l'objet d'un examen approfondi. Compte tenu de ces considerations, on a procede - sous l'egide de la Commission de l'energie atomique - a une etude des applications'et de la technologie des sources beta de fission. Cette etude a permis d'aboutir aux conclusions suivantes: 1. Des

Present Status and Future Prospects of Irradiation Preservation for Fish; Etat Actuel et Perspectives de la Radioconservation du Poisson; Nastoyashchee polozhenie i perspektivy na budushchee v sterilizatsii ryby putem oblucheniya; Estado Actual y Perspectivas de la Conservacion de Pescado por Irradiacion

Energy Technology Data Exchange (ETDEWEB)

Shewan, J. M. [Torry Research Station, Aberdeen, Scotland (United Kingdom)

1966-11-15

Britain, and elsewhere, have indicated that the radiation pasteurization of fillets of fish and of other sea foods in the packaged form is most likely to be immediately commercially successful. Wholesomeness studies, and of bacterial hazards, particularly from Cl, botulinum Type E, in the production and marketing of such packaged products, are now under way, and the present position of some of, these and other aspects of the irradiation of such products are discussed, in detail in the full paper. (author) [French] Il semble, d'apres les donnees actuellement disponsibles, que la radiosterilisation de presque toutes les especes d'aliments d'origine marine n'est pas une methode tres pratique, etant donne l'apparition d'alterations organoleptiques indesirables, notamment dans le gout et l'odeur des produits soumis a la cuisson. Divers produits de la mer (une trentaine d'especes de poissons et de crustaces ou mollusques) sont cependant capables de resister a des doses de pasteurisation allant de 0,3 a 0,5 Mrad sans alterations organoleptiques decelables. De plus, la duree de conservation de ces produits irradies sans alteration de leur qualite commerciale peut etre prolongee d'environ une fois et demie ou deux fois a des temperatures de 4,4 et 0 Degree-Sign C respectivement. -Ainsi, la morue et l'aiglefin qui viennent d'etre peches et qui conservent leur bonne qualite pendant 9 et 12 jours respectivement aux temperatures de 4,4 et 0 Degree-Sign C pouraient garder, apres irradiation a 0,3 Mrad, des qualites analogues lorsqu'ils sont conserves a ces temperatures pendant environ 14 et 24 jours respectivement. La plus grande prolongation possible de la duree de. stockage serait obtenue le plus facilement par une irradiation a bord du bateau de peche, mais les difficultes techniques auxquelles on se heurte dans ce cas sont enormes. La plupart des poissons a chair blanche, tels la morue et l'aiglefin, ne sont pas amenes a terre aussitot peches; il s'ecoule normalement un delai

Status of Research and Developmental Studies on Radiation Pasteurization of Fish and Shellfish in the United States; Etat des Etudes et des Realisations en Matiere de Radiopasteurisation des Poissons, Crustaces et Mollusques aux Etats-Unis; Sostoyanie nauchno-issledovatel'skikh rabot po radiatsionnoj pasterizatsii ryby i krabov v soedinennykh shtatakh; Estado de las Investigaciones y Estudios Experimentales Sobre la Radiopasteurizacion de Pescados y Mariscos en los Estados Unidos

Energy Technology Data Exchange (ETDEWEB)

Slavin, J. W.; Ronsivalli, L. J.; Connors, T. J. [United States Bureau of Commercial Fisheries Technological Laboratory, Gloucester, MA (United States)

1966-11-15

uniquement par irradiation. L'irradiation a faibles doses modifie sensiblement la flore microbienne des filets de poisson; il est cependant interessant de constater que cette modification n'est pas plus considerable que celle qui intervient lorsque le produit est conserve en milieu anaerobie. En examinant les changements microbiologiques qui se produisent dans le poisson irradie et non irradie, les auteurs font ressortir que les filets de poisson traites ont la meme innocuite et la meme comestibilite que le poisson non traite. Le memoire examine en detail les etudes portant sur l'innocuite des filets de poisson irradies. Dans le domaine des realisations, une importance particuliere doit etre accordee a la construction et a l'exploitation, a Gloucester (Mass. ), d'une usine de traitement de poisson utilisant une source de cobalt-60 de 250 000 Ci. Les essais de conditionnement et d'expedition des produits irradies dans des conditions commerciales simulees indiquent que le poisson pasteurise peut etre manipule de la meme facon que le poisson frais et que sa duree de conservation est doublee. Avec le concours de plusieurs organismes prives et d'Etat, des produits marins irradies ont ete expedies a travers les Etats-Unis par les moyens de transports normaux, et leur qualite a ete evaluee. Les resultats sont tres encourageants et indiquent que le procede presenterait un tres grand interet pour l'industrie. Il semble que l'irradiation du poisson en mer permettra de debarquer de plus grandes quantites de poisson frais. Des constatations preliminaires indiquent qu'il sera sans doute possible d'irradier en mer des poissons de fond vides, a des doses inferieures a 100 000 rad, et de proceder ensuite, a terre, a une nouvelle irradiation des filets conditionnes pour la vente. (author) [Spanish] En la memoria se examina el estado de las investigaciones sobre radiopasteurizacion de pescados y mariscos en los Estados Unidos y se exponen los planes para la comercializacion de este proceso

Selected Abstracts of the 2nd Congress of joint European Neonatal Societies (jENS 2017; Venice (Italy; October 31-November 4, 2017; Session "Neonatal Fetal Nutrition and Metabolism"

Directory of Open Access Journals (Sweden)

--- Various Authors

2017-10-01

INFANTS • Z. Kan Onturk, D. GozenABS 50. PERSONALISED PREDICTION OF WEIGHT CHANGES IN THE FIRST WEEK OF LIFE • S. Kasser, M. Wilbaux, J. Gromann, I. Mancino, T. Coscia, O. Lapaire, J.N. van den Anker, M. Pfister, S. WellmannABS 51. THE IMPACT OF EARLY VERSUS LATE NUTRITIONAL SUPPORT ON GROWTH AND NEURODEVELOPMENTAL OUTCOME IN VERY LOW BIRTH WEIGHT INFANTS • C.Y. Kim, J.H. Hwang, E. Jung, B.S. Lee, A.R. Kim, K.S. KimABS 52. NUTRIENT INTAKE IN THE FIRST TWO WEEKS OF LIFE PREDICTS BRAIN MACRO- AND MICROSTRUCTURAL GROWTH IN PRETERM NEONATES • J. Schneider, L. Beauport, E. Duerden, T. Guo, J. Foong, M. Bickle Graz, P. Hagmann, M. Chakravarty, P. Hüppi, C. Fischer Fumeaux, S. Miller, A. TruttmannABS 53. INSULIN INFUSION FOR HYPERGLYCEMIA IN EXTREMELY PRETERM – A PILOT STUDY • W. Hellström, S. Najm, K. Sävman, I. Pupp Hansen, D. Ley, G. Hellgren, A. Hellström, C. LöfqvistABS 54. USE OF PASTEURISED HUMAN DONOR MILK IN ENGLAND • C. Battersby, R. Marciano Alves Mousinho, N. Longford, N. Modi – for the UK Neonatal Collaborative Necrotising Enterocolitis (UKNC-NEC Study GroupABS 55. PONDERAL INDEX IN SGA NEONATES: IS IT RELIABLE INDEX? • S. Erçin, T. GursoyABS 56. TARGETING GLUCOSE CONTROL WITH REAL TIME CONTINUOUS GLUCOSE MONITORING • L. Thomson, D. Elleri, D. Dunger, K. BeardsallABS 57. POSTNATAL GROWTH VELOCITY CALCULATION: ACCURACY OF DIFFERENT METHODS • A. Ali, N. Rochow, A. Alkhoraidly, R. Iskander, G. Fusch, C. FuschABS 58. ELEVATED ESSENTIAL AMINO ACID LEVELS IN VERY PRETERM INFANTS ON TOTAL PARENTERAL NUTRITION • L. Burgess, M. Turner, B. Flanagan, C. MorganABS 59. NEONATAL HYPOGLYCEMIA DETECTED BY A GLUCOSE METER: IS IT RELIABLE? • K. Ben Ameur, K. Msalbi, T. Khemis, H. Ben Hamida, F.Z. Chioukh, K. MonastiriABS 60. EARLY PARENTERAL USE OF A LIPID EMULSION CONTAINING FISH OIL RESULTS IN IMPROVED LONGITUDINAL GROWTH IN EXTREMELY PRETERM INFANTS – A RAN­DOMIZED CONTROLLED TRIAL • S. Najm, C. Löfqvist, G. Hellgren, E. Engström, A