Metal food packaging design based on hazard analysis critical control point (HACCP system in canned food safety

Directory of Open Access Journals (Sweden)

Li Xingyi

2016-06-01

Full Text Available This study aims to design metal food packaging with hazard analysis critical control point (HACCP. First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA, and bisphenol A diglycidyl ether (BADGE was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Can stress in farm animals increase food safety risk?

Science.gov (United States)

Rostagno, Marcos H

2009-09-01

All farm animals will experience some level of stress during their lives. Stress reduces the fitness of an animal, which can be expressed through failure to achieve production performance standards, or through disease and death. Stress in farm animals can also have detrimental effects on the quality of food products. However, although a common assumption of a potential effect of stress on food safety exists, little is actually known about how this interaction may occur. The aim of this review was to examine the current knowledge of the potential impact of stress in farm animals on food safety risk. Colonization of farm animals by enteric pathogens such as Escherichia coli O157:H7, Salmonella, and Campylobacter, and their subsequent dissemination into the human food chain are a major public health and economic concern for the food industries. This review shows that there is increasing evidence to demonstrate that stress can have a significant deleterious effect on food safety through a variety of potential mechanisms. However, as the impact of stress is difficult to precisely determine, it is imperative that the issue receives more research attention in the interests of optimizing animal welfare and minimizing losses in product yield and quality, as well as to food safety risks to consumers. While there is some evidence linking stress with pathogen carriage and shedding in farm animals, the mechanisms underlying this effect have not been fully elucidated. Understanding when pathogen loads on the farm are the highest or when animals are most susceptible to infection will help identifying times when intervention strategies for pathogen control may be most effective, and consequently, increase the safety of food of animal origin.

Evaluation of bisphenol A content in food from lacquered cans ...

African Journals Online (AJOL)

Evaluation of bisphenol A content in food from lacquered cans. ... This study describes the migration of bisphenol A from the cans to the food content through experimental tests using ... EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT

Analysis of reaction products of food contaminants and ingredients: Bisphenol A diglycidyl ether (BADGE) in canned foods

NARCIS (Netherlands)

Coulier, L.; Bradley, E.L.; Bas, R.C.; Verhoeckx, K.C.M.; Driffield, M.; Harmer, N.; Castle, L.

2010-01-01

Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The

Ancient Food Habits Dictate that Food Can Be Medicine but Medicine Cannot Be "Food"!!

Science.gov (United States)

Goswami, Hit Kishore; Ram, Hitendra Kumar

2017-11-13

Background: Extensive surveys of several population settlements in different parts of India-covering plains, mountains, valleys, river banks and deeper areas of forests at different altitudes-between 1968 and 2016 demonstrated that the basic vital need of hunger is being fulfilled since antiquity by plants in the wild. Methods: Based on collections, consultations with local population personnel and literature searches, this paper presents many plants that are commonly used as food and focuses on their products, which are rich in alkaloids, polysaccharides, steroids, terpenoids, flavonoids, aminoacids, fatty acids and antibiotics etc. These complex organic compounds are suitable for the production of drugs for many ailments/diseases, including the prevention of cancers. Results: There are more than 100 families including several hundred plant taxa from various plant groups like angiosperms, bryophytes, pteridophytes, gymnosperms and even fleshy fungi, which have offered essential food items to ever-growing human populations since antiquity. Phytochemicals functioning as antioxidants are exceedingly beneficial to the human body but excess consumption of these compounds, adding higher levels of antioxidants, may even be responsible for chronic diseases including aging, cancer, cardiovascular diseases, rheumatoid arthritis, atherosclerosis, etc. These medicines can obviously be taken in small and prescribed quantities but can never be consumed as "food items."

BIOTECHNOLOGY CAN IMPROVE FOOD SECURITY IN AFRICA ...

African Journals Online (AJOL)

BIOTECHNOLOGY CAN IMPROVE FOOD SECURITY IN AFRICA. ... and capacity to innovate and patent new materials as well as enforce biosafety requirements. In order for countries to access biotechnology products or technologies, it will ...

Attention! Can choices for low value food over high value food be trained?

Science.gov (United States)

Zoltak, Michael J; Veling, Harm; Chen, Zhang; Holland, Rob W

2018-05-01

People choose high value food items over low value food items, because food choices are guided by the comparison of values placed upon choice alternatives. This value comparison process is also influenced by the amount of attention people allocate to different items. Recent research shows that choices for food items can be increased by training attention toward these items, with a paradigm named cued-approach training (CAT). However, previous work till now has only examined the influence of CAT on choices between two equally valued items. It has remained unclear whether CAT can increase choices for low value items when people choose between a low and high value food item. To address this question in the current study participants were cued to make rapid responses in CAT to certain low and high value items. Next, they made binary choices between low and high value items, where we systematically varied whether the low and high value items were cued or uncued. In two experiments, we found that participants overall preferred high over low value food items for real consumption. More important, their choices for low value items increased when only the low value item had been cued in CAT compared to when both low and high value items had not been cued. Exploratory analyses revealed that this effect was more pronounced for participants with a relatively small value difference between low and high value items. The present research thus suggests that CAT may be used to boost the choice and consumption of low value items via enhanced attention toward these items, as long as the value difference is not too large. Implications for facilitating choices for healthy food are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Non-Contact Laser Based Ultrasound Evaluation of Canned Foods

Science.gov (United States)

Shelton, David

2005-03-01

Laser-Based Ultrasound detection was used to measure the velocity of compression waves transmitted through canned foods. Condensed broth, canned pasta, and non-condensed soup were evaluated in these experiments. Homodyne adaptive optics resulted in measurements that were more accurate than the traditional heterodyne method, as well as yielding a 10 dB gain in signal to noise. A-Scans measured the velocity of ultrasound sent through the center of the can and were able to distinguish the quantity of food stuff in its path, as well as distinguish between meat and potato. B-Scans investigated the heterogeneity of the sample’s contents. The evaluation of canned foods was completely non-contact and would be suitable for continuous monitoring in production. These results were verified by conducting the same experiments with a contact piezo transducer. Although the contact method yields a higher signal to noise ratio than the non-contact method, Laser-Based Ultrasound was able to detect surface waves the contact transducer could not.

Can traceability improve consumers' confidence in food quality and safety?

NARCIS (Netherlands)

Rijswijk, van W.; Cornelisse-Vermaat, J.R.; Frewer, L.J.

2006-01-01

Abstract This paper investigates whether the implementation of traceability systems in line with the European General Food Law as well as food labelling laws related to allergens can impact on consumer confidence in food quality and safety. It aims to give insight into consumer demands regarding

Can School Organic Food Policy Promote Healthy Behaviors in Danish Children?

DEFF Research Database (Denmark)

He, Chen

can support the development of healthier eating patterns among pupils. Food strategies of “organic” schools were compared to those of “non organic” schools. The study was undertaken among school food coordinators through a web-based questionnaire in selected public primary schools. The questionnaire...... explored the attitudes, policies/intentions and actions in relation to organic and healthy foods served in the schools. Results indicate that organic food intervention strategies can be supportive for strategies to increase the healthiness of school eating patterns....

ELECTROCHEMICAL CORROSION STUDY VIA LINEAR POLARIZATION IN PEAS CAN

Directory of Open Access Journals (Sweden)

I. M. Costa

2016-09-01

Full Text Available The aim of this work is to study the corrosion of tinplate can for peas. Firstly, the characterization of canning solution was made. The values of pH, conductivity, Brix, viscosity, density and content of Fe were, respectively, 5.88; 32.6 mS/cm; 6.6%; 3,42cP; 1.026 g/ml; 12.05 mg/kg. The corrosion rate in the cans was determined by linear polarization technique. The electrodes with and without varnish were analyzed in the first and fifth day of the experiment for the 3 parts of the can. The corrosion rate increased significantly when the coating was removed and the body showed a higher corrosion rate, reaching 1.7 mm/year in the absence of varnish. The microstructure of the samples was evaluated by scanning electron microscopy (SEM coupled with energy dispersive spectroscopy (EDS. The increase of iron on the surface, evidenced by energy dispersive spectroscopy (EDS may have contributed to the corrosion in the samples without varnish.

9 CFR 381.157 - Canned boned poultry and baby or geriatric food.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Canned boned poultry and baby or geriatric food. 381.157 Section 381.157 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... Standards of Identity or Composition § 381.157 Canned boned poultry and baby or geriatric food. (a) Canned...

Food Self-Sufficiency across scales: How local can we go?

Science.gov (United States)

Pradhan, Prajal; Lüdeke, Matthias K. B.; Reusser, Dominik E.; Kropp, Jürgen P.

2013-04-01

"Think global, act local" is a phrase often used in sustainability debates. Here, we explore the potential of regions to go for local supply in context of sustainable food consumption considering both the present state and the plausible future scenarios. We analyze data on the gridded crop calories production, the gridded livestock calories production, the gridded feed calories use and the gridded food calories consumption in 5' resolution. We derived these gridded data from various sources: Global Agro-ecological Zone (GAEZ v3.0), Gridded Livestock of the World (GLW), FAOSTAT, and Global Rural-Urban Mapping Project (GRUMP). For scenarios analysis, we considered changes in population, dietary patterns and possibility of obtaining the maximum potential yield. We investigate the food self-sufficiency multiple spatial scales. We start from the 5' resolution (i.e. around 10 km x 10 km in the equator) and look at 8 levels of aggregation ranging from the plausible lowest administrative level to the continental level. Results for the different spatial scales show that about 1.9 billion people live in the area of 5' resolution where enough calories can be produced to sustain their food consumption and the feed used. On the country level, about 4.4 billion population can be sustained without international food trade. For about 1 billion population from Asia and Africa, there is a need for cross-continental food trade. However, if we were able to achieve the maximum potential crop yield, about 2.6 billion population can be sustained within their living area of 5' resolution. Furthermore, Africa and Asia could be food self-sufficient by achieving their maximum potential crop yield and only round 630 million populations would be dependent on the international food trade. However, the food self-sufficiency status might differ under consideration of the future change in population, dietary patterns and climatic conditions. We provide an initial approach for investigating the

Intake of bisphenol A from canned beverages and foods on the Belgian market.

Science.gov (United States)

Geens, Tinne; Apelbaum, Tali Zipora; Goeyens, Leo; Neels, Hugo; Covaci, Adrian

2010-11-01

Bisphenol A (BPA), a contaminant which may be present in the coating of cans, was determined in 45 canned beverages and 21 canned food items from the Belgian market. Beverages had an average BPA concentration of 1.0 ng/ml, while canned foods had a higher average concentration of 40.3 ng/g. The amount of BPA present in food items was dependent on the type of can and sterilisation conditions rather than the type of food. For example, BPA was not detected in non-canned beverages (canned food items had a very low average concentration of 0.46 ng/g. Using detailed information from the Belgian food consumption survey, the BPA intake of adults through canned foods and beverages was estimated to be 1.05 µg/day or 0.015 µg/kg body weight/day (assuming an average adult weight of 70 kg). Intake assessments, based on urinary metabolite concentrations from the literature, resulted in slightly higher BPA intakes (range 0.028-0.059 µg/kg body weight/day). This suggests that sources other than canned foods and beverages contribute to BPA exposure in humans.

How Can Interdisciplinarity Of food, Design, Architecture, Engineering And Pedagogy Affect Children's Eating Habits And Food Preferences?

DEFF Research Database (Denmark)

Fisker, Anna Marie; Hermanssdottir, Sunna; Rasmussen, Mai

Meals in day-care centers have for many children a crucial influence on the total experience of the stay. Research already suggests, that the meal situation should not be delimited to the nutritional meaning only, but has to be seen in a broad holistic perspective (Rasmussen and Smidt, 2001). In ...... and pedagogy can create solutions that positively affect eating habits and food preferences among children, and furthermore if this aspect can strengthen innovation in the food sector and create valuable solutions related to health benefits among children.......). In our research, regarding children’s eating habits and food preferences, we collaborated interdisciplinary, working holistically, involving appropriate disciplines, where knowledge from different fields was involved. The importance of working interdisciplinary in food innovation can be seen......, that affect children’s eating habits and food preferences. In order to make evidence in the field, an interdisciplinary team consisting of food specialists, designers, engineers, architects and pedagogues, created a carrot pavilion and appurtenant carrot activities. The aim was to influence the children...

Evaluation of bisphenol A content in food from lacquered cans

OpenAIRE

G.H.M. Biego; A.S.S. Oga; K.D. Yao; L.P. Kouadio

2010-01-01

This study describes the migration of bisphenol A from the cans to the food content through experimental tests using internal lacquered cans full of distilled water. Bisphenol A concentrations ranged between 3 and 320 μg.L-1 and increased with the increment of the storage duration, the temperature of storage and the temperature of sterilization. The highest concentrations were found in the set and sterilized cans. If such concentrations were found in canned foods, they could give rise to t...

Concentration of bisphenol A in highly consumed canned foods on the U.S. market.

Science.gov (United States)

Noonan, Gregory O; Ackerman, Luke K; Begley, Timothy H

2011-07-13

Metal food and drink cans are commonly coated with epoxy films made from phenolic polymers produced from bisphenol A (BPA). It is well established that residual BPA monomer migrates into can contents during processing and storage. While a number of studies have reported BPA concentrations in foods from foreign markets and specialty foods on the U.S. market, very few peer-reviewed data for the BPA concentrations in canned food from the U.S. market were available. This study quantified BPA concentrations in 78 canned and two frozen food products from the U.S. market using an adaptation of a previously reported liquid chromatography-tandem mass spectrometry method. The tested products represented 16 different food types that are from the can food classifications that constitute approximately 65% of U.S. canned food sales and canned food consumption. BPA was detected in 71 of the 78 canned food samples but was not detected in either of the two frozen food samples. Detectable BPA concentrations across all foods ranged from 2.6 to 730 ng/g. Large variations in BPA concentrations were found between different products of the same food type and between different lots of the same product. Given the large concentration ranges, the only distinguishable trend was that fruits and tuna showed the lowest BPA concentrations. Experiments with fortified frozen vegetables and brine solutions, as well as higher BPA concentrations in canned food solids over liquid portions, clearly indicated that BPA partitions into the solid portion of foods.

Impact of food processing and storage conditions on nitrate content in canned vegetable-based infant foods.

Science.gov (United States)

Tamme, T; Reinik, M; Roasto, M; Meremäe, K; Kiis, A

2009-08-01

The nitrate and nitrite contents were determined in canned vegetable-based infant foods of five varieties. Furthermore, changes in nitrate content during industrial processing were studied. Samples were taken from raw materials, homogenized mixtures, and final products after sterilization, and then analyzed for nitrate and nitrite content by high-pressure liquid chromatography. Processing steps preceding heat treatment, such as vegetable peeling and washing, decreased the nitrate concentrations in the range of 17 to 52%. During processing, the nitrate content in canned infant foods decreased 39 to 50%, compared with nitrate concentration in the raw-vegetable mixture. The final nitrate concentration in infant foods depends mainly on the initial nitrate content of the raw-vegetable mixture. The effect of storage time (24 and 48 h) and temperature (4 to 6 degrees C and 20 to 22 degrees C) on nitrate and nitrite content in opened canned infant-food samples was studied. After 24 h of storage at refrigerated and room temperatures, the mean nitrate content increased on average by 7 and 13%, and after 48 h of storage by 15 and 29%, respectively. The nitrite content in all analyzed samples was below the quantification limit. Storage requirements of industrial manufacturers must be followed strictly. Opened can foods, stored under refrigerated conditions, have to be consumed within 2 days, as recommended by manufacturers. The infant-food producers must pay more attention to the quality of raw materials. Nitrate content analyses should be added as compulsory tests to the quality assurance programs.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults.

Science.gov (United States)

Comerford, Kevin B

2015-07-09

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group's National Eating Trends® (NET®) database during 2011-2013; and the data were assessed using The NPD Group's Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week); n = 2584, Average Can Users (3-5 canned items/week); n = 4445, and Infrequent Can Users (≤2 canned items/week); n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients-potassium, calcium and fiber-when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Evaluation of bisphenol A content in food from lacquered cans

Directory of Open Access Journals (Sweden)

G.H.M. Biego

2010-08-01

Full Text Available This study describes the migration of bisphenol A from the cans to the food content through experimental tests using internal lacquered cans full of distilled water. Bisphenol A concentrations ranged between 3 and 320 μg.L-1 and increased with the increment of the storage duration, the temperature of storage and the temperature of sterilization. The highest concentrations were found in the set and sterilized cans. If such concentrations were found in canned foods, they could give rise to toxicological effects on the consumer.

Bisphenol A in canned foods in New Zealand: an exposure assessment.

Science.gov (United States)

Thomson, B M; Grounds, P R

2005-01-01

Exposure to bisphenol A (BPA) from the consumption of canned and bottled food has been determined for New Zealand adults. Eighty different canned foods purchased from retail outlets in Christchurch, New Zealand, between November 2003 and February 2004 were analysed for BPA concentration by gas chromatography/mass spectrometry. BPA was detected in all foods analysed except for soft drinks. Concentrations ranged from foods of low fat content (foods containing >1% fat. Mean concentration data were combined with 24-h dietary recall information for 4399 individual consumers. Mean and maximum exposures were 0.008 and 0.29 microg kg(-1) bw day(-1), respectively, well below the temporary tolerable daily intake of 10 microg kg(-1) bw day(-1) given by the European Commission in 2002. The results of the present survey suggest that the levels of BPA identified in canned foods are unlikely to be of concern to adult health, and there is no reason for consumers to change their consumption patterns as a result of these findings. When the concentration data found in the current survey are applied to an oestrogenicity model for an adult male, the contribution of BPA to the total oestrogenicity from 16 food components is 7%. The impact of this level of oestrogenicity remains unclear.

Microbiological Spoilage of Canned Foods

Science.gov (United States)

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

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

Retorting conditions affect palatability and physical characteristics of canned cat food

NARCIS (Netherlands)

Hagen-Plantinga, E.A.; Orlanes, D.F.; Bosch, G.; Hendriks, W.H.; Poel, van der A.F.B.

2017-01-01

The effects of different temperature and time conditions during retorting of canned cat food on physicochemical characteristics and palatability were examined. For this purpose, lacquer cans containing an unprocessed loaf-type commercial cat food were heated in a pressurised retorting system at

A canned food scheduling problem with batch due date

Science.gov (United States)

Chung, Tsui-Ping; Liao, Ching-Jong; Smith, Milton

2014-09-01

This article considers a canned food scheduling problem where jobs are grouped into several batches. Jobs can be sent to the next operation only when all the jobs in the same batch have finished their processing, i.e. jobs in a batch, have a common due date. This batch due date problem is quite common in canned food factories, but there is no efficient heuristic to solve the problem. The problem can be formulated as an identical parallel machine problem with batch due date to minimize the total tardiness. Since the problem is NP hard, two heuristics are proposed to find the near-optimal solution. Computational results comparing the effectiveness and efficiency of the two proposed heuristics with an existing heuristic are reported and discussed.

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

Directory of Open Access Journals (Sweden)

Kevin B. Comerford

2015-07-01

Full Text Available In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older from The NPD Group’s National Eating Trends® (NET® database during 2011–2013; and the data were assessed using The NPD Group’s Nutrient Intake Database. Canned food consumers were placed into three groups: Frequent Can Users (≥6 canned items/week; n = 2584, Average Can Users (3–5 canned items/week; n = 4445, and Infrequent Can Users (≤2 canned items/week; n = 2732. The results provide evidence that Frequent Can Users consume more nutrient-dense food groups such as fruits, vegetables, dairy products, and protein-rich foods, and also have higher intakes of 17 essential nutrients including the shortfall nutrients—potassium, calcium and fiber—when compared to Infrequent Can Users. Therefore, in addition to fresh foods, diets higher in nutrient-dense canned food consumption can also offer dietary options which improve nutrient intakes and the overall diet quality of Americans.

Foods in schools: Children with diabetes can make wise meal choices

Science.gov (United States)

Students, parents, and school staff often believe there are no healthful foods available in schools for children with diabetes. This paper explains modern school food environments and how children with diabetes can eat school foods. National School Lunch Program meals usually consist of an entree, t...

Migration of melamine from can coatings cross-linked with melamine-based resins, into food simulants and foods.

Science.gov (United States)

Bradley, E L; Castle, L; Day, J S; Leak, J

2011-02-01

Resins based on melamine-formaldehyde and related analogues such as methylolated melamine are used to cross-link coatings used inside food cans and on the metal closures of glass jars. Thirteen commercially coated cans and closures representing 80% of the European market were tested using simulants under realistic industrial heat-processing conditions for canned and jarred foods. The food simulants and the retort conditions used were 3% acetic acid for 1 h at 100 °C and 10% ethanol for 1 h at 130 °C. The highest migration level seen for melamine into simulant was 332 µg kg⁻¹. There was no detectable migration of the melamine analogues cyanuric acid (food simulant and foods themselves were then conducted using two experimental coatings made using amino-based cross-linking resins. Coated metal panels were exposed to the food simulant 10% (v/v) aqueous ethanol and to three foodstuffs under a range of time and temperature conditions both in the laboratory and in a commercial food canning facility using proprietary time and temperature conditions. The highest migration into a food was 152 µg kg⁻¹ from the first coating processed for a long time at a moderate sterilisation temperature. The highest migration into simulant was also from this coating at 220 µg kg⁻¹ when processed at 134 °C for 60 min, dropping to 190 µg k⁻¹ when processed at 123 °C for 70 min. Migration from the second coating was quite uniformly two to three times lower under all tests. These migration results were significantly higher than the levels of melamine extractable using 95% ethanol at room temperature. The experiments show that commercial canning and retorting can be mimicked in an acceptable way using laboratory tests with an autoclave or a simple pressure cooker. The results overall show there is hydrolytic degradation of the melamine cross-linked resins to release additional melamine. There is a strong influence of the temperature of heat treatment applied with foods or

Analysis of reaction products of food contaminants and ingredients: bisphenol A diglycidyl ether (BADGE) in canned foods.

Science.gov (United States)

Coulier, Leon; Bradley, Emma L; Bas, Richard C; Verhoeckx, Kitty C M; Driffield, Malcolm; Harmer, Nick; Castle, Laurence

2010-04-28

Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The significant decay of BADGE was demonstrated by liquid chromatographic (LC) analysis of foodstuffs, that is, tuna, apple puree, and beer, spiked with BADGE before processing and storage. Life-science inspired analytical approaches were successfully applied to study the reactions of BADGE with food ingredients, for example, amino acids and sugars. An improved mass balance of BADGE was achieved by selective detection of reaction products of BADGE with low molecular weight food components, using a successful combination of stable isotopes of BADGE and analysis by LC coupled to fluorescence detection (FLD) and high-resolution mass spectrometric (MS) detection. Furthermore, proteomics approaches showed that BADGE also reacts with peptides (from protein digests in model systems) and with proteins in foods. The predominant reaction center for amino acids, peptides, and proteins was cysteine.

Background music genre can modulate flavor pleasantness and overall impression of food stimuli.

Science.gov (United States)

Fiegel, Alexandra; Meullenet, Jean-François; Harrington, Robert J; Humble, Rachel; Seo, Han-Seok

2014-05-01

This study aimed to determine whether background music genre can alter food perception and acceptance, but also to determine how the effect of background music can vary as a function of type of food (emotional versus non-emotional foods) and source of music performer (single versus multiple performers). The music piece was edited into four genres: classical, jazz, hip-hop, and rock, by either a single or multiple performers. Following consumption of emotional (milk chocolate) or non-emotional food (bell peppers) with the four musical stimuli, participants were asked to rate sensory perception and impression of food stimuli. Participants liked food stimuli significantly more while listening to the jazz stimulus than the hip-hop stimulus. Further, the influence of background music on overall impression was present in the emotional food, but not in the non-emotional food. In addition, flavor pleasantness and overall impression of food stimuli differed between music genres arranged by a single performer, but not between those by multiple performers. In conclusion, our findings demonstrate that music genre can alter flavor pleasantness and overall impression of food stimuli. Furthermore, the influence of music genre on food acceptance varies as a function of the type of served food and the source of music performer. Published by Elsevier Ltd.

Dietary tin intake and association with canned food consumption in Japanese preschool children.

Science.gov (United States)

Shimbo, Shinichiro; Watanabe, Takao; Nakatsuka, Haruo; Yaginuma-Sakurai, Kozue; Ikeda, Masayuki

2013-05-01

Dietary intake of tin has seldom been studied in children although they probably have a high intake. This study was initiated to investigate dietary tin intake (Sn-D) of children in Japan. In this study, 24-h food duplicate samples were collected from 296 preschool children in Miyagi prefecture, Japan. Sn in the samples were analyzed by inductively coupled-plasma mass spectrometry, after homogenization and wet digestion. Sn-D by the children was low, with 4.2 μg/day as a median. The distribution was however wide, from 0.4 μg/day up to >3 μg/day. Canned foods were the major dietary Sn source, whereas rice contributed essentially little. Sn-D among canned food consumers was 30.2 μg/day as a geometric mean (10.6 μg/day as a median), whereas Sn-D among the non-consumers of canned foods was distributed log-normally, with 3.3 μg/day as a geometric mean (2.5 μg/day as a median). Sn levels in urine did not differ between children who consumed canned foods on the day previous to urine collection and those who did not. The Sn-D was far below the provisional tolerable weekly intake (14 mg/kg body weight/week) set by the 2001 Joint FAO/WHO Expert Committee. Nevertheless, children took more Sn than adults when compared on a body-weight basis. Canned foods were the major source of dietary Sn intake for preschool children studied. Thus, median Sn-D was higher for the canned food consumers (10.6 μg/day) than for non-consumers of canned foods (2.5 μg/day). Sn-D by canned food-consuming children was, however, substantially lower than the provisional tolerable weekly intake. No difference was detected in Sn levels in urine between canned food-consuming and non-consuming children.

Estimates of per capita exposure to substances migrating from canned foods and beverages.

Science.gov (United States)

Dionisi, G; Oldring, P K T

2002-09-01

A study was undertaken by European industry to estimate the consumption of canned beverages and foodstuffs. European can production data were used with adjustments for imports into and out of the EU. It was further assumed that can production, with adjustments, equalled consumption. Owing to the lack of actual consumption country-by-country or household-by-household data throughout Europe, only per capita estimates of consumption were possible. Data were compiled country-by-country for seven major can-producing EU Member States and for eight different types of canned food and two types of canned beverage (beer and soft drinks). The per capita consumption of canned foods was 1.1 cans/person/week, and consumption of canned fish was estimated as 2.2 kg/person/year. The estimate of per capita consumption of canned food was 62 g/person/day or 22.6 kg/person/year. Canned beverages account for about 60% of the consumption of canned foodstuffs. The usefulness of per capita consumption of beverages is questionable because consumption habits may vary more widely than those for canned foods. However, as the migration into beverages is insignificant, these data were added for completeness. Per capita consumption of canned beverages is 67 cans/person/year or 61 g/person/day. From the average can sizes, the surface area of the cans consumed was estimated. The per capita surface area exposure was 0.55 dm(2)/person/day for canned foods and 0.55 dm(2)/person/day for canned beverages, giving 1.1 dm(2)/person/day. Migration of a substance at 0.02 mg dm(2) gives an exposure of 0.01 mg/person/day assuming a per capita consumption, using a surface area model. Migration at 0.12 mg kg(-1) in food gives an exposure of 0.007 mg/person/day using a weight model. Both models assumed migration into all food types at the same level, which is highly unrealistic. Exposure to BADGE from canned foods has been used as a case study. The best estimate for a worst case per capita exposure to BADGE and

Risk assessment of bisphenol A migrated from canned foods in Korea.

Science.gov (United States)

Lim, Duck Soo; Kwack, Seung Jun; Kim, Kyu-Bong; Kim, Hyung Sik; Lee, Byung Mu

2009-01-01

Exposure and risk assessment of bisphenol A (BPA) was conducted on consumption of canned foods in Korean adults. Sixty-one canned food items with different brands purchased from retail outlets in markets were analyzed for BPA concentration by high-performance liquid chromatography (HPLC) coupled with fluorescence detection. Limits of detection (LOD) were 3 microg/kg for solid and 2 microg/kg for liquid foods. BPA was detected from 7 groups of food items, such as tuna (n = 8), fish (n = 11), fruits (n = 9), vegetables (n = 12), meats (n = 13), coffee (n = 5), and tea (n = 3) in the range from not detected (ND) to 136.14 microg/kg. Mean concentrations of BPA were 3.1 microg/kg (ND-21.5 microg/kg) for vegetables, 8.3 microg/kg (ND-14.26) for tea, 8.6 microg/kg (ND-54.56 microg/kg) for fruits, 24.49 microg/kg (ND-98.30 microg/kg) for meats, 39.78 microg/kg (ND-125.25 microg/kg) for fish, 43.7 microg/kg (ND-116.88 microg/kg) for tuna, and 45.51 microg/kg (ND-136.14 microg/kg) for coffee, in the order of magnitude. Based on daily dietary intake of canned food items and concentrations of BPA, human exposure level to BPA was estimated to be 1.509 microg/kg body weight (bw)/d, well below the tolerable daily intake (TDI) or reference dose (RfD) of 50 microg/kg, bw/d set by the European Commission, U.S.EPA, and South Korea. Therefore, the potential risk for BPA contamination due to consumption of each canned food items was calculated to be (1.509 microg/kg bw/d)/(50 microg/kg bw/d) = 0.03, which is the hazard index [HI = exposure level/(RfD or TDI)]. Evidence indicates that the levels of BPA levels in canned foods are not likely to constitute a safety concern for consumers in Korea.

'Food for thought': Advertising health food, drinks and supplements - what you can, can't and must say

NARCIS (Netherlands)

Luzak, J.

2013-01-01

This article focuses specifically on investigating whether the draft Food Regulation would bear any relevance for the currently binding rules on the labelling and advertising of three categories of products: infant formula and follow-on formula, low gluten content foods and food intended for use in

Occurrence and Detection of Thermoanaerobacterium and Thermoanaerobacter in Canned Food

Directory of Open Access Journals (Sweden)

Christian Dotzauer

2002-01-01

Full Text Available In order to determine the reason for loss of vacuum in canned food, obligately anaerobic, spore forming thermophilic organisms were isolated from shelf-stable canned food containing vegetables, noodles and potatoes as main ingredients. Thermophilic bacteria from 44 canned food samples that had been stored under anaerobic conditions at 37 °C for at least 7 days were isolated. In addition, organic fertilizer used for the cultivation of some of the foods’ ingredients was examined and anaerobic, thermophilic bacteria could also be isolated from this source. Identification of bacterial strains was carried out by partial and complete 16S-rRNA-gene sequencing. Some of the obtained gene sequences showed a high level of similarity to existing 16S-rRNA gene sequences towards strains of the genera Thermoanaerobacter, Thermoanaerobium and Thermoanaerobacterium respectively, which have not yet been reported to be of importance as food spoilers. In the course of identification of these thermophilic bacteria we developed genera specific PCR-based approaches for detecting isolates belonging to the genera Thermoanaeroacterium and Thermoanaerobacter. Direct capturing of free DNA from contaminated samples using oligonucleotides coupled with paramagentic beads allowed the reduction of the detection time to six hours with a lower limit of 104 cells/mL.

Exposure assessment of adult intake of bisphenol A (BPA) with emphasis on canned food dietary exposures.

Science.gov (United States)

Lorber, Matthew; Schecter, Arnold; Paepke, Olaf; Shropshire, William; Christensen, Krista; Birnbaum, Linda

2015-04-01

Bisphenol A (BPA) is a high-volume, synthetic compound found in epoxy resins and plastics used in food packaging. Food is believed to be a major source of BPA intake. In this study, we measured the concentration of BPA in convenience samplings of foodstuffs purchased in Dallas, Texas. Sampling entailed collection of 204 samples of fresh, frozen, and canned foods in two rounds in 2010. BPA was positive in 73% of the canned food samples, while it was found in only 7% of non-canned foods at low concentrations. The results of this food sampling program were used to calculate adult dietary intakes of BPA. A pathway approach combined food intakes, a "canned fraction" parameter which described what portion of total intake of that food came from canned products, and measured food concentrations. Dietary intakes were calculated as 12.6 ng/kg-day, of which 12.4 ng/kg-day was from canned foods. Canned vegetable intakes alone were 11.9 ng/kg-day. This dietary intake was compared to total intakes of BPA estimated from urine measurements of the National Health and Nutrition Examination Survey (NHANES). Total adult central tendency intakes ranged from 30 to 70 ng/kg-day for NHANES cycles between 2005 and 2010. Three possibilities were explored to explain the difference between these two approaches for intake estimation. Not all foods which may have been canned, particularly canned beverages such as soft drinks, were sampled in our food sampling program. Second, non-food pathways of exposure may be important for adults, including thermal paper exposures, and dust and air exposures. Finally, our canned food concentrations may not be adequately representative of canned foods in the United States; they were found to be generally lower compared to canned food concentrations measured in six other worldwide food surveys including three in North America. Our finding that canned food concentrations greatly exceeded non-canned concentrations was consistent with other studies, and

Food security and sustainability: can one exist without the other?

Science.gov (United States)

Berry, Elliot M; Dernini, Sandro; Burlingame, Barbara; Meybeck, Alexandre; Conforti, Piero

2015-09-01

To position the concept of sustainability within the context of food security. An overview of the interrelationships between food security and sustainability based on a non-systematic literature review and informed discussions based principally on a quasi-historical approach from meetings and reports. International and global food security and nutrition. The Rome Declaration on World Food Security in 1996 defined its three basic dimensions as: availability, accessibility and utilization, with a focus on nutritional well-being. It also stressed the importance of sustainable management of natural resources and the elimination of unsustainable patterns of food consumption and production. In 2009, at the World Summit on Food Security, the concept of stability/vulnerability was added as the short-term time indicator of the ability of food systems to withstand shocks, whether natural or man-made, as part of the Five Rome Principles for Sustainable Global Food Security. More recently, intergovernmental processes have emphasized the importance of sustainability to preserve the environment, natural resources and agro-ecosystems (and thus the overlying social system), as well as the importance of food security as part of sustainability and vice versa. Sustainability should be considered as part of the long-term time dimension in the assessment of food security. From such a perspective the concept of sustainable diets can play a key role as a goal and a way of maintaining nutritional well-being and health, while ensuring the sustainability for future food security. Without integrating sustainability as an explicit (fifth?) dimension of food security, today's policies and programmes could become the very cause of increased food insecurity in the future.

The ideology of convenience. Canned foods in women's magazines (Flanders, 1945-1960).

Science.gov (United States)

Geyzen, Anneke

2015-11-01

This paper investigates the communication of canned foods in Flanders between 1945 and 1960. It forwards the antinomy between convenience and care as theoretical framework, it uses three women's magazines as source material, and it subjects this material to the technique of close reading. The results show that the discursive construction of canned foods differs according to the ideology of the magazines. Whereas the agrarian periodical discarded canned foods as careless convenience that menaced the idea of the good housewife, the socialist and the commercial publications undeniably accepted them as caring convenience that could facilitate the household chores of working women. The analysis, thus, deals with the ideological aspect of convenience food, an aspect that has only rarely been examined. Copyright © 2015 Elsevier Ltd. All rights reserved.

Can School Organic Food Policy Promote Healthy Behaviors in Danish Children?

DEFF Research Database (Denmark)

He, Chen

in initiatives which promote healthy foods and physical activity. Concurrently, municipalities and other public bodies increasingly recognize their responsibility to support sustainable food production methods, such as organic agriculture, by choosing this kind of foods in public institutions. The question...... therefore arises whether these two trends - healthier eating strategies for youth, and increased public consumption of organic food, interact. This paper investigates the interrelation between the two trends: healthy eating and organic consumption. In Denmark, public schools are utilised for public organic...... explored the attitudes, policies/intentions and actions in relation to organic and healthy foods served in the schools. Results indicate that organic food intervention strategies can be supportive for strategies to increase the healthiness of school eating patterns....

Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults

OpenAIRE

Comerford, Kevin B.

2015-01-01

In addition to fresh foods, many canned foods also provide nutrient-dense dietary options, often at a lower price, with longer storage potential. The aim of this study was to compare nutrient-dense food group intake and nutrient intake between different levels of canned food consumption in the US. Consumption data were collected for this cross-sectional study from 9761 American canned food consumers (aged two years and older) from The NPD Group’s National Eating Trends® (NET®) database during...

Multilocus Genetic Characterization of Lactobacillus fermentum Isolated from Ready-to-Eat Canned Food.

Science.gov (United States)

Sulaiman, Irshad M; Jacobs, Emily; Simpson, Steven; Kerdahi, Khalil

2017-06-01

The primary mission of the U.S. Food and Drug Administration is to enforce the Food, Drug, and Cosmetic Act and regulate food, drug, and cosmetic products. Thus, this agency monitors the presence of pathogenic microorganisms in these products, including canned foods, as one of the regulatory action criteria and also ensures that these products are safe for human consumption. This study was carried out to investigate the effectiveness of pathogen control and integrity of ready-to-eat canned food containing Black Bean Corn Poblano Salsa. A total of nine unopened and recalled canned glass jars from the same lot were examined initially by conventional microbiologic protocols that involved a two-step enrichment, followed by streaking on selective agar plates, for the presence of gram-positive and gram-negative bacteria. Of the eight subsamples examined for each sample, all subsamples of one of the containers were found positive for the presence of slow-growing rod-shaped, gram-positive, facultative anaerobic bacteria. The recovered isolates were subsequently sequenced at rRNA and gyrB loci. Afterward, multilocus sequence typing (MLST) was performed characterizing 11 additional known MLST loci (clpX, dnaA, dnaK, groEL, murC, murE, pepX, pyrG, recA, rpoB, and uvrC). Analyses of the nucleotide sequences of rRNA, gyrB, and 11 MLST loci confirmed these gram-positive bacteria recovered from canned food to be Lactobacillus fermentum . Thus, the DNA sequencing of housekeeping MLST genes can provide species identification of L. fermentum and can be used in the canned food monitoring program of public health importance.

Can food choice be influenced by priming with food odours?

NARCIS (Netherlands)

Polet, I.A.; Vingerhoeds, M.H.; Perez-Cueto, F.J.A.; Wijk, de R.A.

2018-01-01

Recent research suggests that non-attentively perceived odours may significantly influence people's food choices. This study's aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cucumber odour, on subsequent lunch choices in a

Can food irradiation boost nutrition in China?

International Nuclear Information System (INIS)

Wedekind, Lothar

1986-01-01

In January 1986, the first of five regional irradiation facilities planned for China opened officially in Shanghai, mainly to process food. Irradiated potatoes, mushrooms, rice, onions, garlic, peanuts, pork sausage, and probably apples, will be introduced in mass marketing trials. Four other demonstration plants for irradiating food are being built near provincial capitals. Food irradiation offers large economic incentives, but transportation is an impediment except near large urban centres. All irradiators, whether mainly for food or not, will be made in China, with the exception of AECL and Swiss participation in two facilities

A NEW MID-RIPENING VARIETY OF PEA SOVINTER FOR CANNED-FOODS INDUSTRY

Directory of Open Access Journals (Sweden)

E. P. Pronina

2017-01-01

Full Text Available Thevariety‘Sovinter’isaresultofbreedingprogramandoriginatedat FGBNU, Federal Research Centre of Vegetable Breeding has been included into State Register of Breeding Achievements and permitted to be used in 2015 as mid-ripening, simultaneous-pod-ripening and very suitable for canned-foods industry. The variety can be used as a raw plant material for cannery and will be served in industrial techno-logical chain as permanent source for food production.

Heavy metal contamination in canned foods

International Nuclear Information System (INIS)

Sand, W.A.; Flex, H.; Allan, K.F.; Mahmoud, R.M.; Abdel-Haleem, A.E.

2001-01-01

The work carried out in this paper aims to the study of contamination of different foodstuffs, that are consumed frequently in our daily life, such as tomatoes concentrate, jam, tuna, and bean, as a result of canning in glass or tin cans. The effect of the storage time on the contamination of the aforementioned foods with heavy metals was also investigated. The technique used for the simultaneous determination of these elements was the instrumental neutron activation analysis (INAA). This technique was selected due to its high accuracy, sensitivity and selectivity. In the light of the obtained results it was suggested that tin cans is the best choice for canning jam and it is suitable also for preserving tuna. On the other hand, glass utensils were found to be the most suitable for preserving tomatoes concentrate. detailed studies are needed to throw more light on the effect of canning material on the concentration level of both essential and toxic trace elements in bean

Nutrieconomic model can facilitate healthy and low-cost food choices.

Science.gov (United States)

Primavesi, Laura; Caccavelli, Giovanna; Ciliberto, Alessandra; Pauze, Emmanuel

2015-04-01

Promotion of healthy eating can no longer be postponed as a priority, given the alarming growth rate of chronic degenerative diseases in Western countries. We elaborated a nutrieconomic model to assess and identify the most nutritious and affordable food choices. Seventy-one food items representing the main food categories were included and their nationally representative prices monitored. Food composition was determined using CRA-NUT (Centro di Ricerca per gli Alimenti e la Nutrizione) and IEO (Istituto Europeo di Oncologia) databases. To define food nutritional quality, the mean adequacy ratio and mean excess ratio were combined. Both prices and nutritional quality were normalised for the edible food content and for the recommended serving sizes for the Italian adult population. Stores located in different provinces throughout Italy. Not applicable. Cereals and legumes presented very similar nutritional qualities and prices per serving. Seasonal fruits and vegetables presented differentiated nutritional qualities and almost equal prices. Products of animal origin showed similar nutritional qualities and varied prices: the best nutrieconomic choices were milk, oily fish and poultry for the dairy products, fish and meat groups, respectively. Analysing two balanced weekly menus, our nutrieconomic model was able to note a significant decrease in cost of approximately 30 % by varying animal-protein sources without affecting nutritional quality. Healthy eating does not necessarily imply spending large amounts of money but rather being able to make nutritionally optimal choices. The nutrieconomic model is an innovative and practical way to help consumers make correct food choices and nutritionists increase the compliance of their patients.

Can social instability, food deprivation and food inequality accelerate neuronal aging?

Directory of Open Access Journals (Sweden)

Fatemeh Moradi

2012-07-01

Full Text Available Based on both animal and human studies, inequality in food intake and social instability has adverse effects on the health of individuals and the community. However, it is not known whether social instability, food deprivation and food inequality affect neuronal death and premature aging in young animals. To address this question, the effects of these adverse situations, histopathological changes in hippocampal pyramidal cells and aging process were investigated. and instability and caused significant changes in lipofuscin accumulation in hippocampal pyramidal cells in comparison to the control group (p<0.005. The results also showed a significant increase in the ratio of apoptotic to normal cells in all of the stressed groups compared to the control group (p<0.05. Moreover, application of the social inequality and stresses alone or together modulated levels of cortisol in the experimental group. These findings suggest that food deprivation, inequality and social instability enhance the susceptibility of hippocampal pyramidal cells to apoptosis and premature aging induced by lipofuscin accumulation. Forty eight New Zeeland white male rabbits were divided into six groups and all of them were housed in similar conditions, with 2 animals per cage in a temperature-controlled colony room under light–dark cycle. All experimental animals were fed on standard rabbit commercial pellets and different social situations such as food deprivation, inequality in food intake, and unstable social status were applied to experimental groups during eight weeks. Afterward, lipofuscin accumulation and apoptosis, as main markers of aging, were compared to the control group by Long Ziehl Nelseen staining and the terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL reaction assay to reveal the rate of lipofuscin pigment accumulation and TUNEL-reactive apoptotic bodies in the hippocampal pyramidal cells. Serum cortisol level was also measured. Inequality

Exposure assessment of adult intake of bisphenol A (BPA) with emphasis on canned food dietary exposures

OpenAIRE

Lorber, Matthew; Schecter, Arnold; Paepke, Olaf; Shropshire, William; Christensen, Krista; Birnbaum, Linda

2015-01-01

Bisphenol A (BPA) is a high-volume, synthetic compound found in epoxy resins and plastics used in food packaging. Food is believed to be a major source of BPA intake. In this study, we measured the concentration of BPA in convenience samplings of foodstuffs purchased in Dallas, Texas. Sampling entailed collection of 204 samples of fresh, frozen, and canned foods in two rounds in 2010. BPA was positive in 73% of the canned food samples, while it was found in only 7% of non-canned foods at low ...

Food Sovereignty Tours: Can “alternative tourism” contribute to food sovereignty?

NARCIS (Netherlands)

K. Brimm; T. Kerssen; Z.W. Brent (Zoe)

2014-01-01

markdownabstract__Abstract__ When Food First founded its educational travel program Food Sovereignty Tours in 2010, it had already organized dozens of trips to destinations like Cuba and Kerala, India—places that had carried out radical reforms to greatly improve literacy rates, access to

Food can make the difference

National Research Council Canada - National Science Library

1985-01-01

A 12 minute videotape presentation on changes in the traditional life of Indian and Inuit people and the value of traditional foods and lifestyle to health, some successful community-based nutrition...

The consumption of canned food and beverages and urinary Bisphenol A concentrations in NHANES 2003-2008.

Science.gov (United States)

Hartle, Jennifer C; Navas-Acien, Ana; Lawrence, Robert S

2016-10-01

Exposure to Bisphenol A (BPA) is ubiquitous and includes dietary and environmental pathways. BPA is rapidly glucuronidated in the body, and both BPA and its conjugates can be readily measured in urine. To investigate the contribution of canned food and beverages, known sources of BPA contamination, to BPA biomarkers of exposure using dietary and urinary BPA concentration information in a representative sample of the U.S. We evaluated 7669 NHANES 2003-2008 participants 6 years and older with 24-h dietary recall information and urinary BPA concentrations available. Using linear regression models, we evaluated the associations between recent canned food and beverage consumption and urinary BPA concentrations, adjusting for potential confounders. We found 9% of our participants consumed one canned food in the past 24h and 2% consumed two or more canned foods. The consumption of one canned food vs. none was associated with 24% (95% CI 1.11, 1.38) higher urinary BPA concentrations. The consumption of two or more canned foods vs. none was associated with 54% (95% CI 1.27, 1.88) higher urinary BPA concentrations. The consumption of one or more of some specific types of canned foods vs. none were associated with higher urinary BPA concentrations: 41% (95% CI 1.23, 1.63) higher BPA for vegetable and fruit, 70% (95% CI 1.18, 2.44) higher for canned pasta, and 229% (95% CI 1.22, 4.30) higher for canned soup. Canned beverages were not associated with urinary BPA concentrations. Canned food, including some specific types such as canned vegetable and fruit, canned pasta, and canned soup were associated with higher levels of urinary BPA concentrations. Copyright © 2016 Elsevier Inc. All rights reserved.

electrical resistivity investiga rafin bareda drainage basin as ...

African Journals Online (AJOL)

user pc

2017-12-02

Dec 2, 2017 ... secondary processes in oxidation zone of weath tin deposit (Abubakre, 2009). Cassiterite .... oven etc. Tin-plating which is used as a protective coating on steel cans, for production of bronze and various chemical processes.

COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

Directory of Open Access Journals (Sweden)

V. B. Krylova

2017-01-01

Full Text Available In the course of investigations, the structural changes in proteins were established, which were associated with the preliminary treatment of meat ingredients, a pH level of the system and parameters of thermal treatment.The pasteurization regimes allowed retaining a protein nitrogen proportion up to 94% by the end of canned food storage duration. Upon sterilization, the losses in protein nitrogen were two times higher. A negative effect of more acidic sauce on preservation of the protein nitrogen fraction in canned foods was established.An accumulation of the peptide nitrogen fraction in the canned foods in tomato sauce aſter pasteurization was two times more intensive. In the sterilized canned foods, the processes of accumulation of the low molecular weight nitrogenous compounds were more intensive, which suggests a depth of destruction of the protein and peptide nitrogen fraction. It was shown that an accumulation of amino-ammonia nitrogen during canned food storage was on average 12.4% irrespective of the pH value in the used sauces and the type of thermal treatment.A shiſt in the pH value of the canned foods toward the acid side upon pasteurization was noticed. With that, a degree of the shiſt in the canned foods in tomato sauce was 2.5 times higher than the pH value of the canned foods in sour cream sauce. When sterilizing canned foods, another dynamics of the pH values was observed: a pH value declined by 0.39 units in the canned foods in tomato sauce and grew by 0.22 units in the canned foods in sour cream sauce. During storage, the tendency of more intense pH decline was revealed for the canned foods in tomato sauce aſter pasteurization compared to the canned foods aſter sterilization. Another character of the pH value dynamics was found in the canned foods in sour cream sauce: an insignificant increase (by 0.7% of the pH value in the pasteurized canned foods and a significant decrease (by 8.4% in the sterilized canned foods

Can our global food system meet food demand within planetary boundaries?

NARCIS (Netherlands)

Conijn, J.G.; Bindraban, P.S.; Schröder, J.J.; Jongschaap, R.E.E.

2018-01-01

Global food demand is expected to increase, affecting required land, nitrogen (N) and phosphorus (P) inputs along with unintended emissions of greenhouse gasses (GHG) and losses of N and P. To quantify these input requirements and associated emissions/losses as a function of food demand, we built a

Development of a Quantitative PCR Assay for Thermophilic Spore-Forming Geobacillus stearothermophilus in Canned Food.

Science.gov (United States)

Nakano, Miyo

2015-01-01

The thermophilic spore forming bacteria Geobacillus stearothermophilus is recognized as a major cause of spoilage in canned food. A quantitative real-time PCR assay was developed to specifically detect and quantify the species G. stearothermophilus in samples from canned food. The selected primer pairs amplified a 163-bp fragment of the 16S rRNA gene in a specific PCR assay with a detection limit of 12.5 fg of pure culture DNA, corresponding to DNA extracted from approximately 0.7 CFU/mL of G. stearothermophilus. Analysis showed that the bacterial species G. stearothermophilus was not detected in any canned food sample. Our approach presented here will be useful for tracking or quantifying species G. stearotethermophilus in canned food and ingredients.

Retorting conditions affect palatability and physical characteristics of canned cat food.

Science.gov (United States)

Hagen-Plantinga, Esther A; Orlanes, Denmark F; Bosch, Guido; Hendriks, Wouter H; van der Poel, Antonius F B

2017-01-01

The effects of different temperature and time conditions during retorting of canned cat food on physicochemical characteristics and palatability were examined. For this purpose, lacquer cans containing an unprocessed loaf-type commercial cat food were heated in a pressurised retorting system at three specified temperature-time profiles (113°C/232 min, 120°C/103 min and 127°C/60 min) to equal a similar lethality ( F 0 value = 30). Physicochemical properties (viscosity, texture, particle size, pH) were determined, and a 10 d three-bowl palatability test was performed with ten European shorthair cats. Retorting at 113°C/232 min resulted in differences in all the physical parameters examined ( particle size). Significant pH differences were observed (6·53, 6·63 and 6·66 for T113/232, 120 and 127°C, respectively). Preference ratios were 0·38, 0·31 and 0·31 for T113/232, 120 and 127°C, respectively ( P  = 0·067). It can be concluded that different retorting temperature-time profiles with equal F 0 value significantly affect physical characteristics and tended to affect palatability of moist cat food.

Influência da danificação mecânica de embalagens metálicas na interação com o produto acondicionado: creme de leite Influence of the mechanical damage of metal cans on the interaction with the packaged product: dairy cream

Directory of Open Access Journals (Sweden)

Sílvia Tondella Dantas

2011-12-01

Full Text Available O consumo de alimentos provenientes de latas que apresentem danos mecânicos, como amassamentos, não é recomendado por órgãos de vigilância sanitária e de proteção ao consumidor, justificando-se a possibilidade de contaminação de metais que podem migrar da estrutura da lata para o alimento. Entretanto, é necessário levantar informações que forneçam embasamento técnico e científico para discutir a possibilidade ou não de consumo de alimentos provenientes de latas amassadas, principalmente quando se considera a quantidade de pessoas no Brasil e no mundo que não tem acesso à alimentação segura. Diante disso, neste trabalho foram estudadas latas de folha de flandres contendo creme de leite, submetidas a três condições controladas de amassamento e também sem amassamento e estocadas durante um ano a 35 ºC. Foram realizadas avaliações visuais da superfície da lata, acompanhamento da pressão interna e quantificação dos metais ferro, estanho e cromo no produto. Ao final do estudo pode-se considerar que este tipo de alimento estava apto ao consumo mesmo estocado nas latas com amassamento estudadas.The consumption of canned food from damaged cans, such as dented cans, is not recommended by the inspection and consumer protection agencies because of the possibility of metal contamination, which could migrate from package to food. However, it is necessary to have technical and scientific information on which to base the decision to allow the consumption of food from dented cans, especially when one considers the number of undernourished people in Brazil and the rest of the world, who do not have access to safe food. Thus in the present work tinplate cans containing dairy cream were evaluated, with three controlled conditions of denting and also non-dented cans, all stored at 35 ºC for one year. The iron, chromium and tin contents of the products, the internal pressure and the internal can surface were evaluated periodically

Food can lift mood by affecting mood-regulating neurocircuits via a serotonergic mechanism

NARCIS (Netherlands)

Kroes, M.C.W.; Wingen, G.A. van; Wittwer, J.; Mohajeri, M.H.; Kloek, J.; Fernandez, G.S.E.

2014-01-01

It is commonly assumed that food can affect mood. One prevalent notion is that food containing tryptophan increases serotonin levels in the brain and alters neural processing in mood-regulating neurocircuits. However, tryptophan competes with other long-neutral-amino-acids (LNAA) for transport

Can the world afford to ignore biotechnology solutions that address food insecurity?

Science.gov (United States)

Berman, Judit; Zhu, Changfu; Pérez-Massot, Eduard; Arjó, Gemma; Zorrilla-López, Uxue; Masip, Gemma; Banakar, Raviraj; Sanahuja, Georgina; Farré, Gemma; Miralpeix, Bruna; Bai, Chao; Vamvaka, Evangelia; Sabalza, Maite; Twyman, Richard M; Bassié, Ludovic; Capell, Teresa; Christou, Paul

2013-09-01

Genetically engineered (GE) crops can be used as part of a combined strategy to address food insecurity, which is defined as a lack of sustainable access to safe and nutritious food. In this article, we discuss the causes and consequences of food insecurity in the developing world, and the indirect economic impact on industrialized countries. We dissect the healthcare costs and lost productivity caused by food insecurity, and evaluate the relative merits of different intervention programs including supplementation, fortification and the deployment of GE crops with higher yields and enhanced nutritional properties. We provide clear evidence for the numerous potential benefits of GE crops, particularly for small-scale and subsistence farmers. GE crops with enhanced yields and nutritional properties constitute a vital component of any comprehensive strategy to tackle poverty, hunger and malnutrition in developing countries and thus reduce the global negative economic effects of food insecurity.

PCR detection of thermophilic spore-forming bacteria involved in canned food spoilage.

Science.gov (United States)

Prevost, S; Andre, S; Remize, F

2010-12-01

Thermophilic bacteria that form highly heat-resistant spores constitute an important group of spoilage bacteria of low-acid canned food. A PCR assay was developed in order to rapidly trace these bacteria. Three PCR primer pairs were designed from rRNA gene sequences. These primers were evaluated for the specificity and the sensitivity of detection. Two primer pairs allowed detection at the species level of Geobacillus stearothermophilus and Moorella thermoacetica/thermoautrophica. The other pair allowed group-specific detection of anaerobic thermophilic bacteria of the genera Thermoanaerobacterium, Thermoanaerobacter, Caldanerobium and Caldanaerobacter. After a single enrichment step, these PCR assays allowed the detection of 28 thermophiles from 34 cans of spoiled low-acid food. In addition, 13 ingredients were screened for the presence of these bacteria. This PCR assay serves as a detection method for strains able to spoil low-acid canned food treated at 55°C. It will lead to better reactivity in the canning industry. Raw materials and ingredients might be qualified not only for quantitative spore contamination, but also for qualitative contamination by highly heat-resistant spores.

Determinatıon of bisphenol a migrating from canned food and beverages in markets.

Science.gov (United States)

Sungur, Şana; Köroğlu, Muaz; Özkan, Abdo

2014-01-01

The determination of bisphenol A (BPA) in foods and beverages sold in Turkish markets was carried out using high performance liquid chromatography. In this research, foods packed in packages with an inner surface covered with plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used. Furthermore, foods in glass jar and metal cans such as green peas, garniture, corn, tomato paste, pepper paste, pickles, mushroom and bean samples were also used. BPA concentrations were 21.86±0.80-1858.71±8.24μg kg(-1) for canned foodstuffs, 36.48±0.95-554.69±3.18μgkg(-1) for foods in paper box, "not detected" - 399.21±3.26μgkg(-1)for foods in glass jar. The change in the amount of bisphenol A in all of these food, based on expiration date, the amount of glucose and sodium chloride in it has been determined. We see that in these kind of food the amount of bisphenol A increases with an increase in the amount of glucose, NaCl and expiration date. Copyright © 2013 Elsevier Ltd. All rights reserved.

Food can lift mood by affecting mood-regulating neurocircuits via a serotonergic mechanism

NARCIS (Netherlands)

Kroes, Marijn C. W.; van Wingen, Guido A.; Wittwer, Jonas; Mohajeri, M. Hasan; Kloek, Joris; Fernández, Guillén

2014-01-01

It is commonly assumed that food can affect mood. One prevalent notion is that food containing tryptophan increases serotonin levels in the brain and alters neural processing in mood-regulating neurocircuits. However, hyptophan competes with other long-neutral-amino-acids (LNAA) for transport across

Attention! Can choices for low value food over high value food be trained?

NARCIS (Netherlands)

Zoltak, M.J.; Veling, H.P.; Chen, Z.; Holland, R.W.

2018-01-01

People choose high value food items over low value food items, because food choices are guided by the comparison of values placed upon choice alternatives. This value comparison process is also influenced by the amount of attention people allocate to different items. Recent research shows that

The consumption of canned food and beverages and urinary Bisphenol A concentrations in NHANES 2003–2008

Science.gov (United States)

Hartle, Jennifer C.; Navas-Acien; Lawrence, Robert S.

2016-01-01

Background Exposure to Bisphenol A (BPA) is ubiquitous and includes dietary and environmental pathways. BPA is rapidly glucuronidated in the body, and both BPA and its conjugates can be readily measured in urine. Objectives To investigate the contribution of canned food and beverages, known sources of BPA contamination, to BPA biomarkers of exposure using dietary and urinary BPA concentration information in a representative sample of the U.S. population. Methods We evaluated 7,669 NHANES 2003–2008 participants 6 years and older with 24-hour dietary recall information and urinary BPA concentrations available. Using linear regression models, we evaluated the associations between recent canned food and beverage consumption and urinary BPA concentrations, adjusting for potential confounders. Results We found 9% of our participants consumed one canned food in the past 24 hours and 2% consumed two or more canned foods. The consumption of one canned food vs. none was associated with 24% (95% CI 1.11, 1.38) higher urinary BPA concentrations. The consumption of two or more canned foods vs. none was associated with 54% (95% CI 1.27, 1.88) higher urinary BPA concentrations. The consumption of one or more of some specific types of canned foods vs. none were associated with higher urinary BPA concentrations: 41% (95% CI 1.23, 1.63) higher BPA for vegetable and fruit, 70% (95% CI 1.18, 2.44) higher for canned pasta, and 229% (95% CI 1.22, 4.30) higher for canned soup. Canned beverages were not associated with urinary BPA concentrations. Conclusions Canned food, including some specific types such as canned vegetable and fruit, canned pasta, and canned soup were associated with higher levels of urinary BPA concentrations. PMID:27362993

Can diet composition affect behaviour in dogs? : food for thought

NARCIS (Netherlands)

Bosch, G.

2009-01-01

The consumption of food goes beyond the basic provision of energy and essential nutrients for the maintenance of physical health. Studies in rats, pigs, and human subjects have shown that behaviour and mood can be influenced by specific nutrients consumed. The research described in this thesis aimed

Not all food additive related reactions originate from commercial foods: chronic urticaria due to home-made canned tomato.

Science.gov (United States)

Ozturk, S; Karaayvaz, M; Caliskaner, Z; Gulec, M

2005-01-01

Additives and preservatives in commercial foods have been implicated in the etiology of chronic urticaria, but such foods have not been widely accepted. In some countries, as in ours, people prefer to use home-made foodstuffs to avoid potentially hazardous commercial additives. However, not all home-made foodstuffs are safe, especially regarding allergies. In this report, we describe a patient with chronic urticaria due to home-made canned tomato prepared using "tomato drug" as a "safe (!)" additive.

Numerical analysis of slowest heating or cooling point in a canned food in oil

Energy Technology Data Exchange (ETDEWEB)

Hanzawa, T.; Wang, Q.; Suzuki, M.; Sakai, N. [Tokyo Univ. of Fisheries (Japan)

1998-06-01

In the sterilizing process of canned food in oil for a fish meat such as tunny, the slowest heating or cooling point is very important for the thermal process determination of the can. To obtain the slowest point, the temperature profiles in solid food are estimated by numerical calculation from the fundamental equations at unsteady state in consideration of a free convection in the space occupied by the oil. The positions of the slowest heating or cooling point in the canned food in oil are obtained accurately, and a correlative equation for the position is obtained numerically under various operating conditions. The calculated temperature profiles and the position of both slowest points are in sufficiently good approximation to the experimental ones. 4 refs., 9 figs.

All you can eat: is food supply unlimited in a colonially breeding bird?

Science.gov (United States)

Hoi, Herbert; Krištofík, Ján; Darolová, Alžbeta

2015-01-01

Food availability is generally considered to determine breeding site selection and therefore plays an important role in hypotheses explaining the evolution of colony formation. Hypotheses trying to explain why birds join a colony usually assume that food is not limited, whereas those explaining variation in colony size suggest that food is under constraint. In this study, we investigate the composition and amount of food items not eaten by the nestlings and found in nest burrows of colonially nesting European bee-eaters (Merops apiaster). We aimed to determine whether this unconsumed food is an indicator of unlimited food supply, the result of mistakes during food transfer between parents and chicks or foraging selectivity of chicks. Therefore, we investigated the amount of dropped food for each nest in relation to reproductive performance and parameters reflecting parental quality. Our data suggest that parents carry more food to the nest than chicks can eat and, hence, food is not limited. This assumption is supported by the facts that there is a positive relationship between dropped food found in a nest and the number of fledglings, nestling age, and chick health condition and that the amount of dropped food is independent of colony size. There is variation in the amount of dropped food within colonies, suggesting that parent foraging efficiency may also be an important determinant. Pairs nesting in the center of a colony performed better than those nesting on the edge, which supports the assumption that quality differences between parents are important as well. However, dropped food cannot be used as an indicator of local food availability as (1) within-colony variation in dropped food is larger than between colony variation and, (2) the average amount of dropped food is not related to colony size.

Food safety in Vietnam: where we are at and what we can learn from international experiences.

Science.gov (United States)

Nguyen-Viet, Hung; Tuyet-Hanh, Tran Thi; Unger, Fred; Dang-Xuan, Sinh; Grace, Delia

2017-02-16

Food-borne diseases are attracting a lot of attention in Vietnam as a result of repeated episodes of adulterated and unsafe food. In this paper, we provide some perspectives on food safety in Vietnam from the point of view of an international research institution working on food safety with partners in the country. We argue that one of the key issues of food safety in Vietnam is that certain food value chain stakeholders lack ethics, which leads to the production and trading of unsafe foods in order to make profits irrespective of adverse health effects on consumers. In turn, the shortfall in ethical behaviours around food can be attributed to a lack of incentives or motivating factors.Although food safety causes panic in the population, it is unclear how much contaminated food contributes to the burden of food-borne diseases and food poisonings in Vietnam. However, globally, the biggest health problem associated with food are infections from consuming food contaminated with viruses, bacteria or parasites. A major food safety challenge is the inappropriate way of communicating food risks to the public. Another key constraint is the inherent difficulty in managing food in wet markets and from smallholder production. On the other hand, local foods, and local food production and processing are an important cultural asset as well as being essential to food safety, and these aspects can be put at risk if food safety concerns motivate consumers to purchase more imported foods.In this paper, we also discuss good experiences in food safety management from other countries and draw lessons learnt for Vietnam on how to better deal with the current food safety situation.

Understanding school food service characteristics associated with higher competitive food revenues can help focus efforts to improve school food environments.

Science.gov (United States)

Guthrie, Joanne F; Newman, Constance; Ralston, Katherine; Prell, Mark; Ollinger, Michael

2012-08-01

Many school food services sell extra foods and beverages, popularly referred to as “competitive foods,” in addition to USDA school meals. On the basis of national survey data, most competitive foods and beverages selected by students are of low nutritional value. Recent federal legislation will allow schools that participate in USDA school meal programs to sell competitive foods only if the food items they sell meet nutrition standards based on the Dietary Guidelines for Americans. Concerns have been raised about the potential effects of limiting competitive foods on local school food service finances. However, national data indicate that only in a subset of schools do food services receive large amounts of revenues from competitive foods. These food services are typically located in secondary schools in more affluent districts, serving higher proportions of students who do not receive free or reduced price meals. Compared to other food services, these food services couple higher competitive food revenues with lower school meal participation. Increasing school meal participation could increase meal revenues to offset any loss of competitive food revenues. Replacing less-healthful competitive items with healthier options could also help maintain school food service revenues while improving the school food environment. Nationally consistent nutrition standards for competitive foods may encourage development and marketing of healthful products.

Can Organically Produced Foods Attract South Korean Consumers?

OpenAIRE

Florkowski, Wojciech J.; Nambiar, Padmanand Madhavan; Suh, Dong-Kyun

2010-01-01

Differences in perception of organic and conventional foods matter to food suppliers and retailers. Using survey data collected from 1,100 female residents of seven urban centers in Korea this study applies the logit technique to identify consumer and household characteristics that influence the perception differences regarding six attributes. Results indicate the importance of household income with regard to organic food preference and the opposite effect of education. Perceptions also diffe...

Effect of water content in a canned food on voluntary food intake and body weight in cats.

Science.gov (United States)

Wei, Alfreda; Fascetti, Andrea J; Villaverde, Cecilia; Wong, Raymond K; Ramsey, Jon J

2011-07-01

To determine whether water content in a canned food diet induces decreases in voluntary energy intake (EI) or body weight (BW) in cats fed ad libitum. 16 sexually intact male domestic shorthair cats. Maintenance EI was determined for 2 months in 10 weight-stable cats consuming a control diet (typical colony diet). Cats were allocated into 2 groups of equal BW and fed a canned diet (with-water [WW] diet) or a freeze-dried version of the canned diet (low-water [LW] diet) twice daily. Diets were identical in nutrient profile on a dry-matter basis. Each dietary treatment period of the crossover experiment lasted 3 weeks, with a 3-week washout period between diets. Body composition measurements were determined by use of deuterium oxide at the end of each dietary treatment. Daily food intake was measured for determination of dry-matter intake and EI. Six other cats were used in preference tests for the 3 diets. EI was significantly decreased for the WW diet (mean ± SD, 1,053.0 ± 274.9 kJ/d), compared with EI for the LW diet (1,413.8 ± 345.8 kJ/d). Cats had a significant decrease in BW during consumption of the WW diet. Body composition was unaltered by diet. In short-term preference tests, cats ate significantly more of the WW than the LW diet. Bulk water in the WW diet stimulated decreases in EI and BW in cats. The impact of water content on energy density and food consumption may help promote weight loss in cats.

Bisphenol A in soft drinks and canned foods and data evaluation.

Science.gov (United States)

Tzatzarakis, Manolis N; Karzi, Vasiliki; Vakonaki, Elena; Goumenou, Marina; Kavvalakis, Matthaios; Stivaktakis, Polychronis; Tsitsimpikou, Christina; Tsakiris, Ioannis; Rizos, Apostolos K; Tsatsakis, Aristidis M

2017-06-01

Bisphenol A (BPA) is one of the most common industrial chemicals and known to exert endocrine disruption activity. The aim of this study was the quantification of BPA in food stuffs on the Greek market. The applied liquid chromatography-mass spectrometry method was validated for linearity, limit of quantification, accuracy, precision and recovery. About 41.7% of the canned solid phase samples, 25.0% of the canned liquid phase samples and 43.8% of the soft drinks were positive. Mean BPA concentrations (range) were 33.4 ± 4.4 ng/g (4.90 ± 0.64-66.0 ± 8.6 ng/g) in canned solid phase, 2.70 ± 0.08 ng/ml (1.90 ± 0.06-3.50 ± 0.11 ng/ml) in canned liquid phase and 2.30 ± 0.18 ng/ml (0.40 ± 0.03-10.2 ± 0.8 ng/ml) in soft drinks. The results of this study are comparable with those reported in the literature according to which higher concentrations of BPA were detected in the solid fraction of canned food compared to their liquid fraction.

Can food be addictive? Public health and policy implications.

Science.gov (United States)

Gearhardt, Ashley N; Grilo, Carlos M; DiLeone, Ralph J; Brownell, Kelly D; Potenza, Marc N

2011-07-01

Data suggest that hyperpalatable foods may be capable of triggering an addictive process. Although the addictive potential of foods continues to be debated, important lessons learned in reducing the health and economic consequences of drug addiction may be especially useful in combating food-related problems. In the current paper, we review the potential application of policy and public health approaches that have been effective in reducing the impact of addictive substances to food-related problems. Corporate responsibility, public health approaches, environmental change and global efforts all warrant strong consideration in reducing obesity and diet-related disease. Although there exist important differences between foods and addictive drugs, ignoring analogous neural and behavioral effects of foods and drugs of abuse may result in increased food-related disease and associated social and economic burdens. Public health interventions that have been effective in reducing the impact of addictive drugs may have a role in targeting obesity and related diseases. © 2011 The Authors, Addiction © 2011 Society for the Study of Addiction.

The international food unit: a new measurement aid that can improve portion size estimation.

Science.gov (United States)

Bucher, T; Weltert, M; Rollo, M E; Smith, S P; Jia, W; Collins, C E; Sun, M

2017-09-12

Portion size education tools, aids and interventions can be effective in helping prevent weight gain. However consumers have difficulties in estimating food portion sizes and are confused by inconsistencies in measurement units and terminologies currently used. Visual cues are an important mediator of portion size estimation, but standardized measurement units are required. In the current study, we present a new food volume estimation tool and test the ability of young adults to accurately quantify food volumes. The International Food Unit™ (IFU™) is a 4x4x4 cm cube (64cm 3 ), subdivided into eight 2 cm sub-cubes for estimating smaller food volumes. Compared with currently used measures such as cups and spoons, the IFU™ standardizes estimation of food volumes with metric measures. The IFU™ design is based on binary dimensional increments and the cubic shape facilitates portion size education and training, memory and recall, and computer processing which is binary in nature. The performance of the IFU™ was tested in a randomized between-subject experiment (n = 128 adults, 66 men) that estimated volumes of 17 foods using four methods; the IFU™ cube, a deformable modelling clay cube, a household measuring cup or no aid (weight estimation). Estimation errors were compared between groups using Kruskall-Wallis tests and post-hoc comparisons. Estimation errors differed significantly between groups (H(3) = 28.48, p studies should investigate whether the IFU™ can facilitate portion size training and whether portion size education using the IFU™ is effective and sustainable without the aid. A 3-dimensional IFU™ could serve as a reference object for estimating food volume.

Food and drinking water safety: Can risk assessment help us to get our priorities right?

International Nuclear Information System (INIS)

Denner, W.H.B.

1992-01-01

Huge resources are devoted worldwide by governments and food producers to ensure that food and water are produced with due regard to the safety of consumers. This inevitably involves some form of risk assessment but in the field of food safety a formalised process of risk assessment has been slow to develop. An ad hoc mosaic or approaches has evolved which varies not only between countries but sometimes within countries as well. This may not be unexpected considering the vast variety of kinds of food hazards (table 1). Not only do food-related hazards themselves vary widely, so do the effects which they can cause. For example microorganisms can cause mild stomach upsets or death within a few hours depending upon the organism involved. For chemical contaminants in food the potential effects are usually less acute although no less serious. Many of the chemicals of concern are believed to be carcinogens whose effects might only be realised after many years of exposure. Nutritional imbalances may result in an increased risk from diseases, such as heart disease and cancer, which can also arise from other causes. In these latter examples it is often difficult to relate cause to effect even when extensive epidemiological evidence is available. It is important to understand the enormous diversity in possible food-related hazards before describing the assessment of risks associated with them. This great diversity makes it unlikely that any single approach to risk assessment can suit all situations. This means that making comparisons between risks from different hazards is extremely difficult. In fact trying to allocate resources in a logical way between all the different kinds of food-related hazards is a major problem in itself. For with finite resources there is always the danger of finding that focusing on one area of concern results in a potential risk elsewhere being neglected. The aim of this paper is to take a general look at some of the issues facing those with

Food and drinking water safety: Can risk assessment help us to get our priorities right?

Energy Technology Data Exchange (ETDEWEB)

Denner, W H.B. [Ministry of Agriculture, Fisheries and Food, London (United Kingdom)

1992-07-01

Huge resources are devoted worldwide by governments and food producers to ensure that food and water are produced with due regard to the safety of consumers. This inevitably involves some form of risk assessment but in the field of food safety a formalised process of risk assessment has been slow to develop. An ad hoc mosaic or approaches has evolved which varies not only between countries but sometimes within countries as well. This may not be unexpected considering the vast variety of kinds of food hazards (table 1). Not only do food-related hazards themselves vary widely, so do the effects which they can cause. For example microorganisms can cause mild stomach upsets or death within a few hours depending upon the organism involved. For chemical contaminants in food the potential effects are usually less acute although no less serious. Many of the chemicals of concern are believed to be carcinogens whose effects might only be realised after many years of exposure. Nutritional imbalances may result in an increased risk from diseases, such as heart disease and cancer, which can also arise from other causes. In these latter examples it is often difficult to relate cause to effect even when extensive epidemiological evidence is available. It is important to understand the enormous diversity in possible food-related hazards before describing the assessment of risks associated with them. This great diversity makes it unlikely that any single approach to risk assessment can suit all situations. This means that making comparisons between risks from different hazards is extremely difficult. In fact trying to allocate resources in a logical way between all the different kinds of food-related hazards is a major problem in itself. For with finite resources there is always the danger of finding that focusing on one area of concern results in a potential risk elsewhere being neglected. The aim of this paper is to take a general look at some of the issues facing those with

Homing pigeons ( Columba livia f. domestica) can use magnetic cues for locating food

Science.gov (United States)

Thalau, Peter; Holtkamp-Rötzler, Elke; Fleissner, Gerta; Wiltschko, Wolfgang

2007-10-01

An experimental group of homing pigeons ( Columba livia f. domestica) learned to associate food with a magnetic anomaly produced by bar magnets that were fixed to the bowl in which they received their daily food ration in their home loft; the control group lacked this experience. Both groups were trained to search for two hidden food depots in a rectangular sand-filled arena without obvious visual cues; for the experimental birds, these depots were also marked with three 1.15 × 106 μT bar magnets. During the tests, there were two food depots, one marked with the magnets, the other unmarked; their position within the arena was changed from test to test. The experimental birds searched within 10 cm of the magnetically marked depot in 49% of the test sessions, whereas the control birds searched there in only 11% of the sessions. Both groups searched near the control depot in 11 and 13% of the sessions, respectively. The significant preference of the magnetically marked food depot by the experimental birds shows that homing pigeons cannot only detect a magnetic anomaly but can also use it as a cue for locating hidden food in an open arena.

Determination of selected elements in canned food sold in Jordan markets.

Science.gov (United States)

Massadeh, Adnan M; Al-Massaedh, Ayat Allah T; Kharibeh, Sameh

2018-02-01

In this study, the concentrations of seven heavy metals including As, Cd, Cr, Cu, Ni, Pb, and Zn in imported canned food samples of different brands including tuna, beef, sardines, and mushroom were determined. Samples were collected from popular Jordanian market, Irbid city, Northern Jordan (44 samples of each type). The metal concentrations in canned food samples were found to be in the range of 1.85-4.50 μg/g for As, 0.42-0.58 μg/g for Cd, 0.47-1.67 μg/g for Cr, 0.73-0.90 μg/g for Cu, 1.08-2.77 μg/g for Ni, 2.5-3.0 μg/g for Pb, and 0.43-2.25 μg/g for Zn. Results revealed that As and Pb have the highest concentrations in all samples analyzed, whereas, the lowest concentrations obtained were in Cd. For example, in canned sardine, the mean concentrations of heavy metals are 0.43 μg/g for Zn, 2.50 μg/g for Pb, 1.74 μg/g for Ni, 0.80 μg/g for Cu, 0.47 μg/g for Cr, 0.42 μg/g for Cd, and 1.85 μg/g for As. Whereas, the mean concentrations in canned tuna were 3.48 μg/g for As, 0.47 μg/g for Cd, 0.53 μg/g for Cr, 0.73 μg/g for Cu, 2.77 μg/g for Ni, 2.80 μg/g for Pb, and 1.63 μg/g for Zn. The results of this study indicated that the concentration of the tested elements including As, Cd, Cr, Ni, and Pb in canned food samples sold in Jordanian markets exceeded the permissible limits set by health organizations such as FAO/WHO. The results were compared with the literature values.

Can health benefits break down Nordic consumers' rejection of genetically modified foods?

DEFF Research Database (Denmark)

Bech-Larsen, Tino; Grunert, Klaus G.

that genetically modified functional foods can be a potential wallbreaker for the use of GMOs in food production, that is: if European health claim legislation is deregulated as expected. This paper presents the preliminary results of a conjoint study of 750 Danish, Swedish, Norwegian and Finnish consumers......' preferences for genetically modified and conventional cheese with different types of health benefits. Before implementing the conjoint task, two thirds of the respondents were asked to taste a cheese, which was supposedly genetically modified. The results showed homogeneity in preferences within as well...

From famine to food crisis: what history can teach us about local and global subsistence crises.

Science.gov (United States)

Vanhaute, Eric

2011-01-01

The number of famine prone regions in the world has been shrinking for centuries. It is currently mainly limited to sub-Saharan Africa. Yet the impact of endemic hunger has not declined and the early twenty-first century seems to be faced with a new threat: global subsistence crises. In this essay I question the concepts of famine and food crisis from different analytical angles: historical and contemporary famine research, food regime theory, and peasant studies. I will argue that only a more integrated historical framework of analysis can surpass dualistic interpretations grounded in Eurocentric modernization paradigms. This article successively debates historical and contemporary famine research, the contemporary food regime and the new global food crisis, the lessons from Europe's 'grand escape' from hunger, and the peasantry and 'depeasantization' as central analytical concepts. Dualistic histories of food and famine have been dominating developmentalist stories for too long. This essay shows how a blending of historical and contemporary famine research, food regime theory and new peasant studies can foster a more integrated perspective.

Food Stamps and Food Insecurity: What Can Be Learned in the Presence of Nonclassical Measurement Error?

Science.gov (United States)

Gundersen, Craig; Kreider, Brent

2008-01-01

Policymakers have been puzzled to observe that food stamp households appear more likely to be food insecure than observationally similar eligible nonparticipating households. We reexamine this issue allowing for nonclassical reporting errors in food stamp participation and food insecurity. Extending the literature on partially identified…

How can food risks be prevented after a nuclear accident?

International Nuclear Information System (INIS)

Barillon, A.

2008-01-01

In exercises, risk prevention measures relating to contaminated foods generally involve areas where the consumption and sale of foods are prohibited if exceed the European Council food intervention levels (CFILs) defined following the Chernobyl accident. However, CFILs do not offer systematic protection for population living in the immediate vicinity of an accident, because this standards only consider those living farther and are only likely to be contaminated by eating contaminated foods, which may arrive in limited quantities from the contaminated area byway of international trade. The CODIRPA 'Life in contaminated rural areas' working group has therefore put forward some proposed guidelines to delimit two separate areas: i) a 'food prohibition area', where a comprehensive and systematic ban would be temporarily placed on the consumption and marketing of locally produced foods; ii) a larger 'monitoring area', where, following a temporary ban, foodstuffs would be marketed in accordance with European or international standards. Consumption of locally produced foods would be authorised there, subject to 'good food hygiene' recommendations. Decision criteria and areas delimitation are here submitted for the new zoning system. (author)

Why Food System Transformation Is Essential and How Nutrition Scientists Can Contribute.

Science.gov (United States)

Lartey, Anna; Meerman, Janice; Wijesinha-Bettoni, Ramani

2018-01-01

The International Union of Nutritional Sciences held its 21st International Congress of Nutrition in October 2017 in Buenos Aires, Argentina under the theme - From Sciences to Nutrition Security. In addition to multiple sessions on food systems and their links to diet, nutrition and health, the Congress closing lecture focused on the need to transform food systems so as to increase their capacity to provide healthy diets, making a call for greater involvement of nutrition scientists. This article presents the main messages of that lecture, providing (i) an overview of global nutrition trends and their links to diets, food environments and food systems, (ii) a synopsis of the current global momentum for food system transformation and (iii) the need for nutrition scientists to leverage this momentum in terms of increased evidence generation and policy advocacy. Key Messages: Poor quality diets are increasingly leading to the compromising of human health as never before; the prevalence of undernutrition persists and remains acute in vulnerable regions, and hunger is increasing concomitantly with an unprecedented rise in overweight, obesity and nutrition-related non-communicable diseases. Increasing access to healthy diets through faster, stronger implementation of supply and demand-side strategies that address the underlying drivers of today's faulty food systems is imperative to solve these problems, as well as to address related environmental and economic costs. The global momentum for such action is increasing, but the evidence base needed to galvanize governments and hold stakeholders accountable remains yet a fledgling. To date, inputs from nutrition scientists to this reform agenda have been weak, especially given the unique contributions the field can make in terms of rigorous analysis and technical advice. Strengthened participation will require innovations in metrics and methodologies, combined with new thinking on what constitutes viable evidence and a

Magpies can use local cues to retrieve their food caches.

Science.gov (United States)

Feenders, Gesa; Smulders, Tom V

2011-03-01

Much importance has been placed on the use of spatial cues by food-hoarding birds in the retrieval of their caches. In this study, we investigate whether food-hoarding birds can be trained to use local cues ("beacons") in their cache retrieval. We test magpies (Pica pica) in an active hoarding-retrieval paradigm, where local cues are always reliable, while spatial cues are not. Our results show that the birds use the local cues to retrieve their caches, even when occasionally contradicting spatial information is available. The design of our study does not allow us to test rigorously whether the birds prefer using local over spatial cues, nor to investigate the process through which they learn to use local cues. We furthermore provide evidence that magpies develop landmark preferences, which improve their retrieval accuracy. Our findings support the hypothesis that birds are flexible in their use of memory information, using a combination of the most reliable or salient information to retrieve their caches. © Springer-Verlag 2010

Sustainable Norway - can Norwegians become self-sufficient with ecologically grown food? How can we achieve fair food prices?

OpenAIRE

Løes, Anne-Kristin

1995-01-01

A calculation and estimation of the total agricultural production in Norway with organic management, and which changes in diet are required to feed the Norwegian 4,5 mill population by domestic organic food.

Inductively coupled plasma atomic emission spectrometric determination of tin in canned food.

Science.gov (United States)

Sumitani, H; Suekane, S; Nakatani, A; Tatsuka, K

1993-01-01

Various canned foods were digested sequentially with HNO3 and HCl, diluted to 100 mL, and filtered, and then tin was determined by inductively coupled plasma atomic emission spectrometry (ICP/AES). Samples of canned Satsuma mandarin, peach, apricot, pineapple, apple juice, mushroom, asparagus, evaporated milk, short-necked clam, spinach, whole tomato, meat, and salmon were evaluated. Sample preparations did not require time-consuming dilutions, because ICP/AES has wide dynamic range. The standard addition method was used to determine tin concentration. Accuracy of the method was tested by analyzing analytical standards containing tin at 2 levels (50 and 250 micrograms/g). The amounts of tin found for the 50 and 250 micrograms/g levels were 50.5 and 256 micrograms/g, respectively, and the repeatability coefficients of variation were 4.0 and 3.8%, respectively. Recovery of tin from 13 canned foods spiked at 2 levels (50 and 250 micrograms/g) ranged from 93.9 to 109.4%, with a mean of 99.2%. The quantitation limit for tin standard solution was about 0.5 microgram/g.

Natural convection heating of liquids, with reference to sterilization of canned food

NARCIS (Netherlands)

Hiddink, J.

1975-01-01

In a model system the physical transport phenomena that occur during the sterilization of a canned liquid food were investigated. Flow phenomena and heat transfer were studied experimentally as well as theoretically. Experiments on flow patterns and temperature profiles revealed a boundary

Evidence that a maternal "junk food" diet during pregnancy and lactation can reduce muscle force in offspring.

Science.gov (United States)

Bayol, Stéphanie A; Macharia, Raymond; Farrington, Samantha J; Simbi, Bigboy H; Stickland, Neil C

2009-02-01

Obesity is a multi-factorial condition generally attributed to an unbalanced diet and lack of exercise. Recent evidence suggests that maternal malnutrition during pregnancy and lactation can also contribute to the development of obesity in offspring. We have developed an animal model in rats to examine the effects of maternal overeating on a westernized "junk food" diet using palatable processed foods rich in fat, sugar and salt designed for human consumption. Using this model, we have shown that such a maternal diet can promote overeating and a greater preference for junk food in offspring at the end of adolescence. The maternal junk food diet also promoted adiposity and muscle atrophy at weaning. Impaired muscle development may permanently affect the function of this tissue including its ability to generate force. The aim of this study is to determine whether a maternal junk food diet can impair muscle force generation in offspring. Twitch and tetanic tensions were measured in offspring fed either chow alone (C) or with a junk food diet (J) during gestation, lactation and/or post-weaning up to the end of adolescence such that three groups of offspring were used, namely the CCC, JJC and JJJ groups. We show that adult offspring from mothers fed the junk food diet in pregnancy and lactation display reduced muscle force (both specific twitch and tetanic tensions) regardless of the post-weaning diet compared with offspring from mothers fed a balanced diet. Maternal malnutrition can influence muscle force production in offspring which may affect an individual's ability to exercise and thereby combat obesity.

How can interdisciplinarity of food, design, architecture and pedagogy affect children’s eating habits and food preferences?

DEFF Research Database (Denmark)

Fisker, Anna Marie; Hermanssdottir, Sunna; Rasmussen, Mai

2012-01-01

Abstract for the International Conference on Designing Food and Designing for Food 2012, London June 28-29, 2012......Abstract for the International Conference on Designing Food and Designing for Food 2012, London June 28-29, 2012...

Understanding socio-economic inequalities in food choice behaviour: can Maslow's pyramid help?

Science.gov (United States)

van Lenthe, Frank J; Jansen, Tessa; Kamphuis, Carlijn B M

2015-04-14

Socio-economic groups differ in their material, living, working and social circumstances, which may result in different priorities about their daily-life needs, including the priority to make healthy food choices. Following Maslow's hierarchy of human needs, we hypothesised that socio-economic inequalities in healthy food choices can be explained by differences in the levels of need fulfilment. Postal survey data collected in 2011 (67·2 % response) from 2903 participants aged 20-75 years in the Dutch GLOBE (Gezondheid en Levens Omstandigheden Bevolking Eindhoven en omstreken) study were analysed. Maslow's hierarchy of human needs (measured with the Basic Need Satisfaction Inventory) was added to age- and sex-adjusted linear regression models that linked education and net household income levels to healthy food choices (measured by a FFQ). Most participants (38·6 %) were in the self-actualisation layer of the pyramid. This proportion was highest among the highest education group (47·6 %). Being in a higher level of the hierarchy was associated with a higher consumption of fruits and vegetables as well as more healthy than unhealthy bread, snack and dairy consumption. Educational inequalities in fruit and vegetable intake (B= -1·79, 95 % CI -2·31, -1·28 in the lowest education group) were most reduced after the hierarchy of needs score was included (B= -1·57, 95 % CI - ·09, -1·05). Inequalities in other healthy food choices hardly changed after the hierarchy of needs score was included. People who are satisfied with higher-level needs make healthier food choices. Studies aimed at understanding socio-economic inequalities in food choice behaviour need to take differences in the priority given to daily-life needs by different socio-economic groups into account, but Maslow's pyramid offers little help.

Can Food Stamps Do More to Improve Food Choices? An Economic Perspective--Higher Cost of Food in Some Areas May Affect Food Stamp Households' Ability To Make Healthy Food Choices

OpenAIRE

Nord, Mark; Hopwood, Heather

2007-01-01

The cost of “enough food,” estimated from the amount that low- and medium-income households in a geographic area report needing to spend to just meet their food needs, differs substantially across States and among metropolitan areas. In areas with high food costs, many food-stamp recipients are likely to have inadequate food resources to support healthy food choices.

Epoxide resin coatings of cans - substance transfer to oil-containing foods possible

OpenAIRE

German Federal Institute for Risk Assessment

2016-01-01

Oily foods in cans can contain levels of Cyclo-di-BADGE (CdB) that present a health risk for high consumers. This is the result of a health risk assessment of the Federal Institute for Risk Assessment (BfR) in which the institute analysed data on the CdB content of canned fish preserved in oil. CdB is a molecule consisting of Bisphenol A (BPA) and Bisphenol A diglycidyl ether (BADGE). It is formed as a by-product during the production of epoxide resins which are, for example, used for the int...

Removal of bisphenol A in canned liquid food by enzyme-based nanocomposites

Science.gov (United States)

Tapia-Orozco, Natalia; Meléndez-Saavedra, Fanny; Figueroa, Mario; Gimeno, Miquel; García-Arrazola, Roeb

2018-02-01

Laccase from Trametes versicolor was immobilized on TiO2 nanoparticles; the nanocomposites obtained were used for the removal of bisphenol A (BPA) in a liquid food matrix. To achieve a high enzymatic stability over a wide pH range and at temperatures above 50 °C, the nanocomposite structures were prepared by both physical adsorption and covalent linking of the enzyme onto the nanometric support. All the nanocomposite structures retained 40% of their enzymatic activity after 60 days of storage. Proof-of-concept experiments in aqueous media using the nanocomposites resulted on a > 60% BPA removal after 48 h and showed that BPA was depleted within 5 days. The nanocomposites were tested in canned liquid food samples; the removal reached 93.3% within 24 h using the physically adsorbed laccase. For the covalently linked enzyme, maximum BPA removal was 91.3%. The formation of BPA dimers and trimers was observed in all the assays. Food samples with sugar and protein contents above 3 and 4 mg mL-1 showed an inhibitory effect on the enzymatic activity.

Food color and appearance measurement, specification and communication, can we do better?

Science.gov (United States)

Hutchings, John; Singleton, Mark; Plater, Keith; Dias, Benjamin

2002-06-01

Conventional methods of color specification demand a sample that is flat, uniformly colored, diffusely reflecting and opaque. Very many natural, processed and manufactured foods, on the other hand, are three-dimensional, irregularly shaped unevenly colored and translucent. Hence, spectrophotometers and tristimulus colorimeters can only be used for reliable and accurate color measurement in certain cases and under controlled conditions. These techniques are certainly unsuitable for specification of color patterning and other factors of total appearance in which, for example, surface texture and gloss interfere with the surface color. Hence, conventional techniques are more appropriate to food materials than to foods themselves. This paper reports investigations on the application of digital camera and screen technologies to these problems. Results indicated that accuracy sufficient for wide scale use in the food industry is obtainable. Measurement applications include the specification and automatic measurement and classification of total appearance properties of three-dimensional products. This will be applicable to specification and monitoring of fruit and vegetables within the growing, storage and marketing supply chain and to on-line monitoring. Applications to sensory panels include monitoring of color and appearance changes occurring during paneling and the development of physical reference scales based pigment chemistry changes. Digital technology will be extendable to the on-screen judging of real and virtual products as well as to the improvement of appearance archiving and communication.

Developing a Questionnaire to Evaluate College Students' Knowledge, Attitude, Behavior, Self-efficacy, and Environmental Factors Related to Canned Foods.

Science.gov (United States)

Richards, Rickelle; Brown, Lora Beth; Williams, D Pauline; Eggett, Dennis L

2017-02-01

Develop a questionnaire to measure students' knowledge, attitude, behavior, self-efficacy, and environmental factors related to the use of canned foods. The Knowledge-Attitude-Behavior Model, Social Cognitive Theory, and Canned Foods Alliance survey were used as frameworks for questionnaire development. Cognitive interviews were conducted with college students (n = 8). Nutrition and survey experts assessed content validity. Reliability was measured via Cronbach α and 2 rounds (1, n = 81; 2, n = 65) of test-retest statistics. Means and frequencies were used. The 65-item questionnaire had a test-retest reliability of .69. Cronbach α scores were .87 for knowledge (9 items), .86 for attitude (30 items), .80 for self-efficacy (12 items), .68 for canned foods use (8 items), and .30 for environment (6 items). A reliable questionnaire was developed to measure perceptions and use of canned foods. Nutrition educators may find this questionnaire useful to evaluate pretest-posttest changes from canned foods-based interventions among college students. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Concentrations of undeclared allergens in food products can reach levels that are relevant for public health

NARCIS (Netherlands)

Spanjersberg, M. Q. I.; Knulst, A. C.; Kruizinga, A. G.; Van Duijn, G.; Houben, G. F.

2010-01-01

Food products can become contaminated with food allergens due to cross-contact. Precautionary 'may contain' labelling may alert to the possible presence of an allergen, but guidance for such labelling is lacking. As a result, allergy information on the packaging may not be reliable and allergic

Can polar bears use terrestrial foods to offset lost ice-based hunting opportunities?

Science.gov (United States)

Rode, Karyn D.; Robbins, Charles T.; Nelson, Lynne; Amstrup, Steven C.

2015-01-01

Increased land use by polar bears (Ursus maritimus) due to climate-change-induced reduction of their sea-ice habitat illustrates the impact of climate change on species distributions and the difficulty of conserving a large, highly specialized carnivore in the face of this global threat. Some authors have suggested that terrestrial food consumption by polar bears will help them withstand sea-ice loss as they are forced to spend increasing amounts of time on land. Here, we evaluate the nutritional needs of polar bears as well as the physiological and environmental constraints that shape their use of terrestrial ecosystems. Only small numbers of polar bears have been documented consuming terrestrial foods even in modest quantities. Over much of the polar bear's range, limited terrestrial food availability supports only low densities of much smaller, resident brown bears (Ursus arctos), which use low-quality resources more efficiently and may compete with polar bears in these areas. Where consumption of terrestrial foods has been documented, polar bear body condition and survival rates have declined even as land use has increased. Thus far, observed consumption of terrestrial food by polar bears has been insufficient to offset lost ice-based hunting opportunities but can have ecological consequences for other species. Warming-induced loss of sea ice remains the primary threat faced by polar bears.

Can Whole-Grain Foods Lower Blood Pressure?

Science.gov (United States)

... eating more whole-grain foods help lower my blood pressure? Answers from Sheldon G. Sheps, M.D. It might. Eating ... might help reduce your chance of developing high blood pressure (hypertension). Whole grains are grains that include the ...

Can Differentiated Production Planning and Control enable both Responsiveness and Efficiency in Food Production?

Directory of Open Access Journals (Sweden)

Anita Romsdal

2014-07-01

Full Text Available This paper addresses the complex production planning and control (PPC challenges in food supply chains. The study illustrates how food producers' traditional make‐to‐stock (MTS approach is not well suited to meet the trends of increasing product variety, higher demand uncertainty, increasing sales of fresh food products and more demanding customers. The paper proposes a framework for differentiated PPC that combines MTS with make‐to‐order (MTO.The framework matches products with the most appropriate PPC approaches and buffering techniques depending on market and product characteristics. The core idea is to achieve more volume flexibility in the production system by exploiting favourable product and market characteristics (high demand predictability, long customer order leadtime allowances and low product perishability. A case study is used to demonstrate how the framework can enable food producers to achieve efficiency in production, inventory and PPC processes – and simultaneously be responsive to market requirements.

Dual view x-ray inspection system for foreign objects detection in canned food

Science.gov (United States)

Lu, Zhiwen; Peng, Ningsong

2013-04-01

X-ray inspection technique for foreign objects in food products can determine and mark the presence of contaminants within the product by using image processing and pattern recognition technique on the X-ray transmission images. This paper presents the dual view X-ray inspection technique for foreign objects in food jar via analyzing the weak points of the traditional single view X-ray inspection technique. In addition, a prototype with the new technique is developed in accordance with glass splinters detection within the food jar (glass jar especially) which is a typical tickler. Some algorithms such as: adaptive image segmentation based on contour tracking, nonlinear arctan function transform and etc., are applied to improve image quality and achieve effective inspection results. The false recognition rate is effectively reduced and the detection sensitivity is highly enhanced. Finally the actual test results of this prototype are given.

Cinnarizine food-effects in beagle dogs can be avoided by administration in a Self Nano Emulsifying Drug Delivery System (SNEDDS)

DEFF Research Database (Denmark)

Christiansen, Martin Lau; Holm, Rene; Kristensen, Jakob

2014-01-01

To elucidate if a SNEDDS approach can eliminate the food-effect on cinnarizine absorption and to, investigate if a nutritional drink, Fresubin energy, could mimic food effect in dogs for the poorly soluble compound cinnarizine.......To elucidate if a SNEDDS approach can eliminate the food-effect on cinnarizine absorption and to, investigate if a nutritional drink, Fresubin energy, could mimic food effect in dogs for the poorly soluble compound cinnarizine....

Can increased food processing and organic products go hand in hand?

DEFF Research Database (Denmark)

Bredahl, Lone; Stacey, Julia

2006-01-01

Ecology is popular these days but in spite of this the sale of organic foods is limited to basic foods as milk, grains, fruit and vegetables.......Ecology is popular these days but in spite of this the sale of organic foods is limited to basic foods as milk, grains, fruit and vegetables....

Position of the American Dietetic Association: food and nutrition professionals can implement practices to conserve natural resources and support ecological sustainability.

Science.gov (United States)

Harmon, Alison H; Gerald, Bonnie L

2007-06-01

It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural resources, minimize the quantity of waste generated, and support the ecological sustainability of the food system-the process of food production, transformation, distribution, access, and consumption. Registered dietitians and dietetic technicians, registered, play various roles in the food system and work in settings where efforts to conserve can have significant effects. Natural resources that provide the foundation for the food system include biodiversity, soil, land, energy, water, and air. A food system that degrades or depletes its resource base is not sustainable. Making wise food purchases and food management decisions entails understanding the external costs of food production and foodservice and how these external costs affect food system sustainability. This position paper provides information, specific action-oriented strategies, and resources to guide registered dietitians and dietetic technicians, registered, in food decision making and professional practice. Food and nutrition professionals also can participate in policy making at the local, state, and national levels, and can support policies that encourage the development of local sustainable food systems. Our actions today have global consequences. Conserving and protecting resources will contribute to the sustainability of the global food system now and in the future.

What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum.

Science.gov (United States)

Wada, Shinichi; Kawate, Nobuyuki; Mizuma, Masazumi

2017-10-01

This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; P chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual's home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.

Food can lift mood by affecting mood-regulating neurocircuits via a serotonergic mechanism.

Science.gov (United States)

Kroes, Marijn C W; van Wingen, Guido A; Wittwer, Jonas; Mohajeri, M Hasan; Kloek, Joris; Fernández, Guillén

2014-01-01

It is commonly assumed that food can affect mood. One prevalent notion is that food containing tryptophan increases serotonin levels in the brain and alters neural processing in mood-regulating neurocircuits. However, tryptophan competes with other long-neutral-amino-acids (LNAA) for transport across the blood-brain-barrier, a limitation that can be mitigated by increasing the tryptophan/LNAA ratio. We therefore tested in a double-blind, placebo-controlled crossover study (N=32) whether a drink with a favourable tryptophan/LNAA ratio improves mood and modulates specific brain processes as assessed by functional magnetic resonance imaging (fMRI). We show that one serving of this drink increases the tryptophan/LNAA ratio in blood plasma, lifts mood in healthy young women and alters task-specific and resting-state processing in brain regions implicated in mood regulation. Specifically, Test-drink consumption reduced neural responses of the dorsal caudate nucleus during reward anticipation, increased neural responses in the dorsal cingulate cortex during fear processing, and increased ventromedial prefrontal-lateral prefrontal connectivity under resting-state conditions. Our results suggest that increasing tryptophan/LNAA ratios can lift mood by affecting mood-regulating neurocircuits. © 2013 Elsevier Inc. All rights reserved.

Food price volatility and hunger alleviation – can Cannes work?

Directory of Open Access Journals (Sweden)

Hajkowicz Stefan

2012-06-01

Full Text Available Abstract Recent years have seen global food prices rise and become more volatile. Price surges in 2008 and 2011 held devastating consequences for hundreds of millions of people and negatively impacted many more. Today one billion people are hungry. The issue is a high priority for many international agencies and national governments. At the Cannes Summit in November 2011, the G20 leaders agreed to implement five objectives aiming to mitigate food price volatility and protect vulnerable persons. To succeed, the global community must now translate these high level policy objectives into practical actions. In this paper, we describe challenges and unresolved dilemmas before the global community in implementing these five objectives. The paper describes recent food price volatility trends and an evaluation of possible causes. Special attention is given to climate change and water scarcity, which have the potential to impact food prices to a much greater extent in coming decades. We conclude the world needs an improved knowledge base and new analytical capabilities, developed in parallel with the implementation of practical policy actions, to manage food price volatility and reduce hunger and malnutrition. This requires major innovations and paradigm shifts by the global community.

Molecularly imprinted solid-phase extraction for selective extraction of bisphenol analogues in beverages and canned food.

Science.gov (United States)

Yang, Yunjia; Yu, Jianlong; Yin, Jie; Shao, Bing; Zhang, Jing

2014-11-19

This study aimed to develop a selective analytical method for the simultaneous determination of seven bisphenol analogues in beverage and canned food samples by using a new molecularly imprinted polymer (MIP) as a sorbent for solid-phase extraction (SPE). Liquid chromatography coupled to triple-quadruple tandem mass spectrometry (LC-MS/MS) was used to identify and quantify the target analytes. The MIP-SPE method exhibited a higher level of selectivity and purification than the traditional SPE method. The developed procedures were further validated in terms of accuracy, precision, and sensitivity. The obtained recoveries varied from 50% to 103% at three fortification levels and yielded a relative standard deviation (RSD, %) of less than 15% for all of the analytes. The limits of quantification (LOQ) for the seven analytes varied from 0.002 to 0.15 ng/mL for beverage samples and from 0.03 to 1.5 ng/g for canned food samples. This method was used to analyze real samples that were collected from a supermarket in Beijing. Overall, the results revealed that bisphenol A and bisphenol F were the most frequently detected bisphenols in the beverage and canned food samples and that their concentrations were closely associated with the type of packaging material. This study provides an alternative method of traditional SPE extraction for screening bisphenol analogues in food matrices.

A framework of connections between soil and people can help improve sustainability of the food system and soil functions.

Science.gov (United States)

Ball, Bruce C; Hargreaves, Paul R; Watson, Christine A

2018-04-01

Globally soil quality and food security continue to decrease indicating that agriculture and the food system need to adapt. Improving connection to the soil by knowledge exchange can help achieve this. We propose a framework of three types of connections that allow the targeting of appropriate messages to different groups of people. Direct connection by, for example, handling soil develops soil awareness for management that can be fostered by farmers joining groups on soil-focused farming such as organic farming or no-till. Indirect connections between soil, food and ecosystem services can inform food choices and environmental awareness in the public and can be promoted by, for example, gardening, education and art. Temporal connection revealed from past usage of soil helps to bring awareness to policy workers of the need for the long-term preservation of soil quality for environmental conservation. The understanding of indirect and temporal connections can be helped by comparing them with the operations of the networks of soil organisms and porosity that sustain soil fertility and soil functions.

Can Food Stamps Do More to Improve Food Choices? An Economic Perspective--Making Healthy Food Choices Easier: Ideas From Behavioral Economics

OpenAIRE

Mancino, Lisa; Andrews, Margaret S.

2007-01-01

With obesity the most prevalent nutrition problem facing Americans at all economic levels, promoting diets that provide adequate nutrition without too many calories has become an important objective for the Food Stamp Program. Findings from behavioral economics suggest innovative, low-cost ways to improve the diet quality of food stamp participants without restricting their freedom of choice. Unlike more traditional economic interventions, such as changing prices or banning specific foods, th...

Biofuels and food security: biting off more than we can chew?

NARCIS (Netherlands)

Clancy, Joy S.; Rivero Acha, Sergio Luis; Chen, Wei

2014-01-01

This paper examines the demonization of biofuels in relation to food security and assess whether or not the negativity towards biofuels is justified. We first examine the concept of food security which has been a concern long before the emergence of biofuels. We show that creating food security is

Estabilidade de extrato de tomate em embalagens metálicas com baixo revestimento de estanho Stability of canned tomato concentrate in metal packaging with reduced tin layer

Directory of Open Access Journals (Sweden)

Sílvia Tondella Dantas

2012-09-01

Full Text Available Este estudo teve por objetivo avaliar o desempenho de latas de três peças eletrossoldadas, com corpo produzido em folha de flandres com camada de estanho de 2,0 g.m-2 no lado interno, contendo 350 g de extrato de tomate; o material dessa lata é uma alternativa à folha comumente utilizada no Brasil para acondicionamento de extrato de tomate, com 2,8 g de Sn.m-2. As latas contendo o produto foram condicionadas a 35 °C pelo período de 24 meses. Durante a estocagem, foram realizadas avaliações periódicas, incluindo determinações de estanho, ferro e cromo no alimento, pressão interna, composição gasosa do espaço livre e avaliação da aparência da superfície interna da embalagem, com o objetivo de se verificar a interação embalagem-alimento. Após o período estudado, pôde-se concluir que essa embalagem é uma opção viável para 13 meses de estocagem do produto, à temperatura ambiente de até 35 °C.The performance of three piece welded cans produced in tinplate with an internal tin layer of 2.0 g.m-2, containing 350 g of tomato concentrate, as an alternative to the sheet normally used for tomato concentrate in Brazil, presenting 2.8 g Sn.m-2, was evaluated. The filled cans were conditioned at a temperature of 35 °C for 24 months. The tin, iron and chromium contents of the product, can internal pressure and headspace gas composition were determined periodically, as well as a visual evaluation of the appearance of the internal surface of the can, in order to monitor package/food interactions. After completing the storage period it was concluded that such cans were a viable option for 13 months of storage of the product at an ambient temperature of up to 35 °C.

Dietary intake of tin in Japan, and the effects on intake of canned food and beverage consumption.

Science.gov (United States)

Shimbo, S; Matsuda-Inoguchi, N; Watanabe, T; Sakurai, K; Date, C; Nishimura, A; Nakatsuka, H; Saito, H; Arisawa, K; Ikeda, M

2007-05-01

The study reported herein was initiated to examine dietary tin intake (Sn-D) in Japan to elucidate the possible effects of consumption of canned food (including beverages) on Sn-D, and to compare the intake among regions and between the two sexes in reference to the current provisional tolerable weekly intake and intake in other countries. Urinary tin levels (Sn-U) were also studied. Duplicate diet samples (24 h) together with records of food intake were collected in 1999-2004 from 111 adult residents in four areas of Japan. After exclusion of incomplete samples, 95 valid samples were subjected to determination of tin by inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. Among the 95 cases, 37 women additionally provided urine samples. Distribution of Sn-D was markedly skewed. Median Sn-D was 5.6 microg day(-1) for total subjects, which was about one-tenth of the values previously reported for the Japanese population; the difference was most probably attributable to the difference in the methods of determination. Consumption of canned foods led to a substantial increase in Sn-D. Thus, the median Sn-D for canned food consumers of 35.7 microg day(-1), was eight-fold higher than the median Sn-D for non-consumers of 4.5 microg day(-1). Sn-U (as corrected for creatinine concentration) distributed log-normally with a geometric mean of 2.0 microg (g cr)(-1). No effect of canned food consumption was evident on Sn-U. When compared internationally, Sn-D for the Japanese population was substantially lower than Sn-D for populations in other industrialized countries.

Inactivation of Geobacillus stearothermophilus in canned food and coconut milk samples by addition of enterocin AS-48.

Science.gov (United States)

Viedma, Pilar Martínez; Abriouel, Hikmate; Ben Omar, Nabil; López, Rosario Lucas; Valdivia, Eva; Gálvez, Antonio

2009-05-01

The cyclic bacteriocin enterocin AS-48 was tested on a cocktail of two Geobacillus stearothermophilus strains in canned food samples (corn and peas), and in coconut milk. AS-48 (7 microg/g) reduced viable cell counts below detection levels in samples from canned corn and peas stored at 45 degrees C for 30 days. In coconut milk, bacterial inactivation by AS-48 (1.75 microg/ml) was even faster. In all canned food and drink samples inoculated with intact G. stearothermophilus endospores, bacteriocin addition (1.75 microg per g or ml of food sample) rapidly reduced viable cell counts below detection levels and avoided regrowth during storage. After a short-time bacteriocin treatment of endospores, trypsin addition markedly increased G. stearothermophilus survival, supporting the effect of residual bacteriocin on the observed loss of viability for endospores. Results from this study support the potential of enterocin AS-48 as a biopreservative against G. stearothermophilus.

Can Arable Land Alone Ensure Food Security? The Concept of Arable Land Equivalent Unit and Its Implications in Zhoushan City, China

Directory of Open Access Journals (Sweden)

Yongzhong Tan

2018-03-01

Full Text Available The requisition–compensation balance of farmlands (RCBF is a strict Chinese policy that aims to ensure food security. However, the process of supplementing arable land has substantially damaged the ecological environment through the blind development of grasslands, woodlands, and wetlands to supplement arable land. Can arable land alone ensure food security? To answer this question, this study introduced the concepts of arable land equivalent unit (ALEU and food equivalent unit (FEU based on the idea of food security. Zhoushan City in Zhejiang Province, China was selected as the research area. This study analyzed the ALEU supply and demand capabilities in the study area and presented the corresponding policy implications for the RCBF improvement. The results showed that the proportion of ALEU from arable land and waters for aquaculture is from 46:54 in 2009 to 31:69 in 2015, thereby suggesting that aquaculture waters can also be important in food security. Under three different living standards (i.e., adequate food and clothing, well-off, and affluence, ALEU from arable land can barely meet the needs of the permanent resident population in the study area. However, ALEU from aquaculture waters can provide important supplementation. Therefore, we suggest that food supply capability from land types other than the arable land be taken seriously. Furthermore, RCBF can be improved with ALEU as core of the balance.

“Fish, chicken, lean meat and eggs can be eaten daily”: A food ...

African Journals Online (AJOL)

Adding a small amount of these food products to a plant-based diet can yield considerable improvements in human health. For a variety of reasons, some people choose not to eat meat, but as there is no evidence that a moderate intake of fish, chicken, lean meat and eggs has a negative effect on health, there is no ...

Evaluation of extra virgin olive oil stability by artificial neural network.

Science.gov (United States)

Silva, Simone Faria; Anjos, Carlos Alberto Rodrigues; Cavalcanti, Rodrigo Nunes; Celeghini, Renata Maria dos Santos

2015-07-15

The stability of extra virgin olive oil in polyethylene terephthalate bottles and tinplate cans stored for 6 months under dark and light conditions was evaluated. The following analyses were carried out: free fatty acids, peroxide value, specific extinction at 232 and 270 nm, chlorophyll, L(∗)C(∗)h color, total phenolic compounds, tocopherols and squalene. The physicochemical changes were evaluated by artificial neural network (ANN) modeling with respect to light exposure conditions and packaging material. The optimized ANN structure consists of 11 input neurons, 18 hidden neurons and 5 output neurons using hyperbolic tangent and softmax activation functions in hidden and output layers, respectively. The five output neurons correspond to five possible classifications according to packaging material (PET amber, PET transparent and tinplate can) and light exposure (dark and light storage). The predicted physicochemical changes agreed very well with the experimental data showing high classification accuracy for test (>90%) and training set (>85). Sensitivity analysis showed that free fatty acid content, peroxide value, L(∗)Cab(∗)hab(∗) color parameters, tocopherol and chlorophyll contents were the physicochemical attributes with the most discriminative power. Copyright © 2015 Elsevier Ltd. All rights reserved.

Learning control for batch thermal sterilization of canned foods.

Science.gov (United States)

Syafiie, S; Tadeo, F; Villafin, M; Alonso, A A

2011-01-01

A control technique based on Reinforcement Learning is proposed for the thermal sterilization of canned foods. The proposed controller has the objective of ensuring a given degree of sterilization during Heating (by providing a minimum temperature inside the cans during a given time) and then a smooth Cooling, avoiding sudden pressure variations. For this, three automatic control valves are manipulated by the controller: a valve that regulates the admission of steam during Heating, and a valve that regulate the admission of air, together with a bleeder valve, during Cooling. As dynamical models of this kind of processes are too complex and involve many uncertainties, controllers based on learning are proposed. Thus, based on the control objectives and the constraints on input and output variables, the proposed controllers learn the most adequate control actions by looking up a certain matrix that contains the state-action mapping, starting from a preselected state-action space. This state-action matrix is constantly updated based on the performance obtained with the applied control actions. Experimental results at laboratory scale show the advantages of the proposed technique for this kind of processes. Copyright © 2010 ISA. Published by Elsevier Ltd. All rights reserved.

Effect of two viscosity models on lethality estimation in sterilization of liquid canned foods.

Science.gov (United States)

Calderón-Alvarado, M P; Alvarado-Orozco, J M; Herrera-Hernández, E C; Martínez-González, G M; Miranda-López, R; Jiménez-Islas, H

2016-09-01

A numerical study on 2D natural convection in cylindrical cavities during the sterilization of liquid foods was performed. The mathematical model was established on momentum and energy balances and predicts both the heating dynamics of the slowest heating zone (SHZ) and the lethal rate achieved in homogeneous liquid canned foods. Two sophistication levels were proposed in viscosity modelling: 1) considering average viscosity and 2) using an Arrhenius-type model to include the effect of temperature on viscosity. The remaining thermodynamic properties were kept constant. The governing equations were spatially discretized via orthogonal collocation (OC) with mesh size of 25 × 25. Computational simulations were performed using proximate and thermodynamic data for carrot-orange soup, broccoli-cheddar soup, tomato puree, and cream-style corn. Flow patterns, isothermals, heating dynamics of the SHZ, and the sterilization rate achieved for the cases studied were compared for both viscosity models. The dynamics of coldest point and the lethal rate F0 in all food fluids studied were approximately equal in both cases, although the second sophistication level is closer to physical behavior. The model accuracy was compared favorably with reported sterilization time for cream-style corn packed at 303 × 406 can size, predicting 66 min versus an experimental time of 68 min at retort temperature of 121.1 ℃. © The Author(s) 2016.

[Determination of urea in canned foods by high performance liquid chromatography-fluorescence detection coupled with precolumn derivatization].

Science.gov (United States)

Zeng, Qi; Zhang, Jin; Xu, Dunming; Zhang, Zhigang; Ke, Zhicheng

2015-01-01

A method for the determination of urea residue in canned foods by high performance liquid chromatography-fluorescence detection (HPLC-FLD) coupled with precolumn derivatization was established. The sample (5.0 g), including canned edible fungi, fruit, vegetable, fish, and meat was extracted with 20 mL 1% (v/v) acetic acid solution. The extract was centrifuged, filtrated, and then derivatized with xanthydrol. The analysis was completed with HPLC-FLD. A good linear relationship was obtained in the range of 0.1-500 mg/L with the correlation coefficients more than 0.9995. The average recoveries of urea spiked at 0.001-30 g/kg levels in five kinds of canned foods ranged from 80.2% to 109.7% with the RSDs of 2.05%-6.53%. The limit of detection (LOD) was 0.5 mg/kg, and the limit of quantitation (LOQ) was 1.0 mg/kg. The proposed procedure was then applied to the analysis of 168 real samples collected from Xiamen, Fujian Province, China. The existence of urea was found in three pork cans with contents of 10.6, 62.1 and 2.6 mg/kg, respectively. The method is stable, reliable, simple and suitable for the determination of urea in canned foods, and has great potential for routine analysis in foodstuffs.

What design can bring to the food industry

NARCIS (Netherlands)

Schifferstein, H.N.J.

2016-01-01

Even though designers are specifically trained to create and build new products, their contribution to innovation in the food industry is relatively small. The industry seems unfamiliar with the ways in which designers operate and may be unaware of the added value they may provide. Therefore, this

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

Science.gov (United States)

Madsen, C B; Hattersley, S; Allen, K J; Beyer, K; Chan, C-H; Godefroy, S B; Hodgson, R; Mills, E N C; Muñoz-Furlong, A; Schnadt, S; Ward, R; Wickman, M; Crevel, R

2012-01-01

There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic ingredients which can be used in risk-based approaches. However, a prerequisite to their application is defining a tolerable level of risk. This requires a value judgement and is ultimately a 'societal' decision that has to involve all relevant stakeholders. The aim of the workshop was to bring together key representatives from the stakeholders (regulators, food industry, clinical researchers and patients), and for the first time ever discuss the definition of a tolerable level of risk with regard to allergic reactions to food. The discussions revealed a consensus that zero risk was not a realistic option and that it is essential to address the current lack of agreed action levels for cross-contamination with allergens if food allergen management practice is to be improved. The discussions also indicated that it was difficult to define and quantify a tolerable level of risk, although both the clinical and the industry groups tried to do so. A consensus emerged that doing nothing was not a viable option, and there was a strong desire to take action to improve the current situation. Two concrete actions were suggested: (1) Action levels should be derived from the data currently available. Different scenarios should be examined and further developed in an iterative process. On the basis of this work, a tolerable level of risk should be proposed. (2) 'One-dose' clinical trial with a low challenge dose should be performed in multiple centres to provide additional information about the general applicability of dose-distribution models and help validate the threshold levels derived. © 2011 Blackwell Publishing Ltd.

Food or fuel? What European farmers can contribute to Europe's transport energy requirements and the Doha Round

International Nuclear Information System (INIS)

Baka, Jennifer; Roland-Holst, David

2009-01-01

Farm support in higher income countries is a testament to the fundamental social and economic importance of agriculture, yet domestic efforts to support this sector can arouse multilateral discord in a world of global food markets. In this paper, we argue that the advent of biofuels offers a new opportunity for agriculture to contribute to society, and to do so in a way that reduces trade rivalry and improves energy security. Holding current agricultural production constant, we find that the EU has the potential to reduce oil imports between 6% and 28% by converting eligible agricultural crops into biofuels under two differing conversion scenarios. Further, 33% of food support could be removed with no net farm revenue loss, using the biofuel premia (compared with food value) of corn and rapeseed to compensate for subsidy reductions. These results can help overcome the current impasse in global trade negotiations by reconciling the needs of EU farmers with those who would gain from more liberal international trade.

Building on Tradition--Tribal Colleges Can Lead the Way to Food Sovereignty

Science.gov (United States)

Phillips, John

2011-01-01

Fort Belknap Indian Reservation's food system typifies that of many rural communities. Most food is grown and processed hundreds or thousands of miles away and transported long distances before it reaches the local grocery shelf. Like oil and gas, food prices are largely determined by international commodity markets driven by global supply,…

Pesticide residues in canned foods, fruits, and vegetables: the application of Supercritical Fluid Extraction and chromatographic techniques in the analysis.

Science.gov (United States)

El-Saeid, Mohamed H

2003-12-11

Multiple pesticide residues have been observed in some samples of canned foods, frozen vegetables, and fruit jam, which put the health of the consumers at risk of adverse effects. It is quite apparent that such a state of affairs calls for the need of more accurate, cost-effective, and rapid analytical techniques capable of detecting the minimum concentrations of the multiple pesticide residues. The aims of this paper were first, to determine the effectiveness of the use of Supercritical Fluid Extraction (SFE) and Supercritical Fluid Chromatography (SFC) techniques in the analysis of the levels of pesticide residues in canned foods, vegetables, and fruits; and second, to contribute to the promotion of consumer safety by excluding pesticide residue contamination from markets. Fifteen different types of imported canned and frozen fruits and vegetables samples obtained from the Houston local food markets were investigated. The major types of pesticides tested were pyrethroids, herbicides, fungicides, and carbamates. By using these techniques, the overall data showed 60.82% of the food samples had no detection of any pesticide residues under this investigation. On the other hand, 39.15% different food samples were contaminated by four different pyrethroid residues +/- RSD% ranging from 0.03 +/- 0.005 to 0.05 +/- 0.03 ppm, of which most of the pyrethroid residues were detected in frozen vegetables and strawberry jam. Herbicide residues in test samples ranged from 0.03 +/- 0.005 to 0.8 +/- 0.01 ppm. Five different fungicides, ranging from 0.05 +/- 0.02 to 0.8 +/- 0.1 ppm, were found in five different frozen vegetable samples. Carbamate residues were not detected in 60% of investigated food samples. It was concluded that SFE and SFC techniques were accurate, reliable, less time consuming, and cost effective in the analysis of imported canned foods, fruits, and vegetables and are recommended for the monitoring of pesticide contaminations.

Can nutrition be promoted through agriculture-led food price policies? A systematic review.

Science.gov (United States)

Dangour, Alan D; Hawkesworth, Sophie; Shankar, Bhavani; Watson, Louise; Srinivasan, C S; Morgan, Emily H; Haddad, Lawrence; Waage, Jeff

2013-06-25

To systematically review the available evidence on whether national or international agricultural policies that directly affect the price of food influence the prevalence rates of undernutrition or nutrition-related chronic disease in children and adults. Systematic review. Global. We systematically searched five databases for published literature (MEDLINE, EconLit, Agricola, AgEcon Search, Scopus) and systematically browsed other databases and relevant organisational websites for unpublished literature. Reference lists of included publications were hand-searched for additional relevant studies. We included studies that evaluated or simulated the effects of national or international food-price-related agricultural policies on nutrition outcomes reporting data collected after 1990 and published in English. Prevalence rates of undernutrition (measured with anthropometry or clinical deficiencies) and overnutrition (obesity and nutrition-related chronic diseases including cancer, heart disease and diabetes). We identified a total of four relevant reports; two ex post evaluations and two ex ante simulations. A study from India reported on the undernutrition rates in children, and the other three studies from Egypt, the Netherlands and the USA reported on the nutrition-related chronic disease outcomes in adults. Two of the studies assessed the impact of policies that subsidised the price of agricultural outputs and two focused on public food distribution policies. The limited evidence base provided some support for the notion that agricultural policies that change the prices of foods at a national level can have an effect on population-level nutrition and health outcomes. A systematic review of the available literature suggests that there is a paucity of robust direct evidence on the impact of agricultural price policies on nutrition and health.

"Something good can grow here": chicago urban agriculture food projects.

Science.gov (United States)

Hatchett, Lena; Brown, Loretta; Hopkins, Joan; Larsen, Kelly; Fournier, Eliza

2015-01-01

Food security is a challenge facing many African-American low-income communities nationally. Community and university partners have established urban agriculture programs to improve access to high quality affordable fruits and vegetables by growing, distributing, and selling food in urban neighborhoods. While the challenge of food security is within communities of color, few studies have described these urban agriculture programs and documented their impact on the crew members who work in the programs and live in the low-income communities. More information is needed on the program impact for crew and community health promotion. Using a survey and focus group discussion from the crew and staff we describe the program and activities of four Chicago Urban Agriculture programs. We summarized the impact these programs have on crew members' perception of urban agriculture, health habits, community engagement, and community health promotion in low-income African-American neighborhoods.

Food shortage can drive body temperature regulation in wild heterothermic vertebrates

OpenAIRE

Vuarin, Pauline; Henry, Pierre-Yves

2014-01-01

Food availability is expected to trigger hibernation and torpor (ie heterothermy) use. Yet, laboratory experiments under controlled conditions dominate, and this hypothesis remains largely untested under natural conditions. Further experimental manipulations of food availability must therefore be conducted in the wild, accounting for other covarying environmental stressors.

Comparative assessment of gastrointestinal irritant potency in man of tin(II) chloride and tin migrated from packaging.

Science.gov (United States)

Boogaard, Peter J; Boisset, Michel; Blunden, Steve; Davies, Scot; Ong, Teng Jin; Taverne, Jean-Pierre

2003-12-01

Tin is present in low concentrations in most canned foods and beverages, the highest levels being found in products packaged in unlacquered or partially lacquered tinplate cans. A limited number of case-reports of acute gastrointestinal disorders after consumption of food containing 100-500 mg/kg tin have been reported, but these reports suffer many insufficiencies. Controlled clinical studies on acute effects of tin migrated from packaging suggest a threshold concentration for adverse effects (AEs) of >730 mg/kg. Two separate randomised, single-centre, double-blind, crossover studies, enabling comparison of the tolerability of tin added as tin(II) chloride at concentrations of soup in 24 volunteers (Study 2) were carried out. Distribution studies were conducted to get insight in the acute AEs of low molecular weight (clear dose-response relationship was only observed when tin was added as tin(II) chloride in tomato juice. No clinically significant AEs were reported in Study 2 and comparison of the incidence of tin-related AEs showed no difference between the dose levels (including control). Tin species of low molecular weight in supernatant represented 31-32% of total tin in canned tomato soup versus 56-61% in juice freshly spiked with tin(II) chloride. Differences in the incidence of AEs following administration of tomato juice with 161 and 264 mg of tin per kg and tomato soup with 201 and 267 mg of tin per kg likely results from differences in the concentration of low molecular weight tin species and in the nature of tin complexes formed. The results of this work demonstrate that tin levels up to 267 mg/kg in canned food cause no AEs in healthy adults and support the currently proposed tin levels of 200 mg/kg and 250 mg/kg for canned beverages and canned foods, respectively, as safe levels for adults in the general population.

The impact of food preservation on food waste.

Science.gov (United States)

Martindale, Wayne; Schiebel, Walter

2017-01-01

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

Assessment of the Safety of Some On-The-Shelf Canned Food ...

African Journals Online (AJOL)

There is also the possibility of these organisms posing food safety issues and pharmaceutical risks in case of possible out break, assayed through plasmid profiling of the culture-dependent isolates. A major concern in this study is the lack of adherence to food safety regulations. The products still been marketed on the ...

Can A Food Retailer-Based Healthier Foods Initiative Improve The Nutrient Profile Of US Packaged Food Purchases? A Case Study Of Walmart, 2000-2013

Science.gov (United States)

Smith, Lindsey; Ng, Shu Wen; Popkin, Barry M.

2015-01-01

Healthier foods initiatives (HFIs) by national food retailers offer an opportunity to improve the nutritional profile of packaged food purchases (PFPS). Using a longitudinal dataset of US household PFPs, with methods to account for selectivity of shopping at a specific retailer, we modeled the effect of Walmart’s HFI using counterfactual simulations to examine observed vs. expected changes in the nutritional profile of Walmart PFPs. From 2000 to 2013, Walmart PFPs showed major declines in energy, sodium, and sugar density, as well as declines in sugary beverages, grain-based desserts, snacks, and candy, beyond trends at similar retailers. However, post-HFI declines were similar to what we expected based on pre-HFI trends, suggesting that these changes were not attributable to Walmart’s HFI. These results suggest that food retailer-based HFIs may not be sufficient to improve the nutritional profile of food purchases. PMID:26526244

High Intensity Exercise: Can It Protect You from A Fast Food Diet?

Science.gov (United States)

Duval, Christian; Rouillier, Marc-Antoine; Rabasa-Lhoret, Rémi; Karelis, Antony D

2017-08-26

The purpose of this study was to assess the ability of high intensity exercise to counteract the deleterious effects of a fast food diet on the cardiometabolic profile of young healthy men. Fifteen men were subjected to an exclusive fast food diet from a popular fast food restaurant chain (three extra value meals/day + optional snack) for 14 consecutive days. Simultaneously, participants were asked to perform each day high intensity interval training (HIIT) (15 × 60 sec sprint intervals (~90% of maximal heart rate)) on a treadmill. Fast food diet and energy expenditure profiles of the participants during the intervention were assessed as well as body composition (DXA), cardiometabolic profile (lipid, hepatic enzymes, glycated hemoglobin, glucose, insulin, hsC-reactive protein (hsCRP) and blood pressure) and estimated maximal oxygen consumption (VO2 max) pre- and post-experiment. We found significant improvements for fat mass, lean body mass, estimated VO₂ max, fasting glucose, serum lipoprotein(a) and hsCRP after the intervention ( p fast food diet.

Use of the Inverse Approach for the Manufacture and Decoration of Food Cans

International Nuclear Information System (INIS)

Duffett, G.A.; Forgas, A.; Neamtu, L.; Naceur, H.; Batoz, J.L.; Guo, Y.Q.

2005-01-01

Innovation is a key objective in the metal packaging industry in order to produce new concepts, designs, shapes and printing. Simulation technology now allows both the can design as well as the manufacturing process to be carefully analysed before any physical prototypes or dies have been manufactured. These simulations are traditionally carried out using incremental simulation methodologies. However, much information may also be attained by using the inverse approach: the initial blank format for the can body as well as its lid may be optimised much faster, the actual decoration of the can may be evaluated and even calculated when deformation printing techniques are utilised. This paper presents some of the technical details relating to the inverse approach employed in Stampack to carry out simulations important for the manufacture of food cans that are shown via industrial

Local food policies can help promote local foods and improve health: a case study from the Federated States of Micronesia.

Science.gov (United States)

Englberger, Lois; Lorens, Adelino; Pretrick, Moses; Tara, Mona J; Johnson, Emihner

2011-11-01

The Federated States of Micronesia (FSM) and other countries throughout the Pacific are facing an epidemic of non-communicable disease health problems. These are directly related to the increased consumption of unhealthy imported processed foods, the neglect of traditional food systems, and lifestyle changes, including decreased physical activity. The FSM faces the double burden of malnutrition with both non-communicable diseases and micronutrient deficiencies, including vitamin A deficiency and anemia. To help increase the use of traditional island foods and improve health, the Island Food Community of Pohnpei has initiated a program in the FSM to support and promote local food policies, along with its Go Local awareness campaign. Such local food policies are defined broadly and include individual and family commitments, community group local food policies and policies established by government, including presidential proclamations and increased taxation on soft drinks. The aim of this paper is to describe this work. An inter-agency, community- and research-based, participatory and media approach was used. Partners are both non-governmental and governmental. The use of continuing awareness work along with local food policy establishment and the acknowledgement of the individuals and groups involved are essential. The work is still in the preliminary stage but ad hoc examples show that this approach has had success in increased awareness on health issues and improving dietary intake on both an individual and group basis. This indicates that further use of local food policies could have an instrumental impact in FSM as well as other Pacific Island countries in promoting local foods and improving dietary intake and health, including the control of non-communicable diseases and other dietary-related health problems.

Can We Selectively Reduce Appetite for Energy-Dense Foods? An Overview of Pharmacological Strategies for Modification of Food Preference Behavior.

Science.gov (United States)

Bojanowska, Ewa; Ciosek, Joanna

2016-01-01

Excessive intake of food, especially palatable and energy-dense carbohydrates and fats, is largely responsible for the growing incidence of obesity worldwide. Although there are a number of candidate antiobesity drugs, only a few of them have been proven able to inhibit appetite for palatable foods without the concurrent reduction in regular food consumption. In this review, we discuss the interrelationships between homeostatic and hedonic food intake control mechanisms in promoting overeating with palatable foods and assess the potential usefulness of systemically administered pharmaceuticals that impinge on the endogenous cannabinoid, opioid, aminergic, cholinergic, and peptidergic systems in the modification of food preference behavior. Also, certain dietary supplements with the potency to reduce specifically palatable food intake are presented. Based on human and animal studies, we indicate the most promising therapies and agents that influence the effectiveness of appetite-modifying drugs. It should be stressed, however, that most of the data included in our review come from preclinical studies; therefore, further investigations aimed at confirming the effectiveness and safety of the aforementioned medications in the treatment of obese humans are necessary.

Activity-based costing of canned and processed foods businesses in Thailand: effects on organizational development, business competitiveness and corporate success

OpenAIRE

Ussahawanitchakit,Phaprukbaramee

2017-01-01

This study aims at investigating the relationships among activity-based costing, organizational development, business competitiveness, and corporate success of canned and processed foods businesses in Thailand. In this study, 142 canned and processed foods businesses in Thailand are the samples of the study. Structural equation model (SEM) was employed to test the research relationships. The research results indicate that activity-based costing positively leads to organizational development a...

Pesticide Residues in Canned Foods, Fruits, and Vegetables: The Application of Supercritical Fluid Extraction and Chromatographic Techniques in the Analysis

Directory of Open Access Journals (Sweden)

Mohamed H. EL-Saeid

2003-01-01

Full Text Available Multiple pesticide residues have been observed in some samples of canned foods, frozen vegetables, and fruit jam, which put the health of the consumers at risk of adverse effects. It is quite apparent that such a state of affairs calls for the need of more accurate, cost-effective, and rapid analytical techniques capable of detecting the minimum concentrations of the multiple pesticide residues. The aims of this paper were first, to determine the effectiveness of the use of Supercritical Fluid Extraction (SFE and Supercritical Fluid Chromatography (SFC techniques in the analysis of the levels of pesticide residues in canned foods, vegetables, and fruits; and second, to contribute to the promotion of consumer safety by excluding pesticide residue contamination from markets. Fifteen different types of imported canned and frozen fruits and vegetables samples obtained from the Houston local food markets were investigated. The major types of pesticides tested were pyrethroids, herbicides, fungicides, and carbamates.By using these techniques, the overall data showed 60.82% of the food samples had no detection of any pesticide residues under this investigation. On the other hand, 39.15% different food samples were contaminated by four different pyrethroid residues ± RSD% ranging from 0.03 ± 0.005 to 0.05 ± 0.03 ppm, of which most of the pyrethroid residues were detected in frozen vegetables and strawberry jam. Herbicide residues in test samples ranged from 0.03 ± 0.005 to 0.8 ± 0.01 ppm. Five different fungicides, ranging from 0.05 ± 0.02 to 0.8 ±0.1 ppm, were found in five different frozen vegetable samples. Carbamate residues were not detected in 60% of investigated food samples. It was concluded that SFE and SFC techniques were accurate, reliable, less time consuming, and cost effective in the analysis of imported canned foods, fruits, and vegetables and are recommended for the monitoring of pesticide contaminations.

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop

DEFF Research Database (Denmark)

Madsen, Charlotte Bernhard; Hattersley, S.; Allen, K. J.

2012-01-01

and that it is essential to address the current lack of agreed action levels for cross‐contamination with allergens if food allergen management practice is to be improved. The discussions also indicated that it was difficult to define and quantify a tolerable level of risk, although both the clinical and the industry......There is an emerging consensus that, as with other risks in society, zero risk for food‐allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic ingredients...... which can be used in risk‐based approaches. However, a prerequisite to their application is defining a tolerable level of risk. This requires a value judgement and is ultimately a ‘societal’ decision that has to involve all relevant stakeholders. The aim of the workshop was to bring together key...

All you can eat: is food supply unlimited in a colonially breeding bird?

OpenAIRE

Hoi, Herbert; Kri?tof?k, J?n; Darolov?, Al?beta

2015-01-01

Food availability is generally considered to determine breeding site selection and therefore plays an important role in hypotheses explaining the evolution of colony formation. Hypotheses trying to explain why birds join a colony usually assume that food is not limited, whereas those explaining variation in colony size suggest that food is under constraint. In this study, we investigate the composition and amount of food items not eaten by the nestlings and found in nest burrows of colonially...

Assessing the National Bioengineered Food Disclosure Standard of 2016: Can Americans Access Electronic Disclosure Information?

Directory of Open Access Journals (Sweden)

Craig F. Berning

2017-05-01

Full Text Available The debate as to whether to require mandatory labeling of genetically modified organism (GMO foods was partially settled on 29 July 2016, when President Obama signed the National Bioengineered Food Disclosure Standard into public law. In contrast to precipitating legislation passed by the State of Vermont that required disclosure of GMO ingredients on food shelves or food packages, the superseding National Standard allows firms to disclose bioengineered ingredients to consumers via symbols, electronic or digital links, or phone numbers, and further requires a study assessing the ability of consumers to access disclosure information by these means. This communication analyzes survey responses from 525 adults to investigate whether U.S. consumers are able to obtain information as per the disclosure methods allowed in the Federal legislation. The survey probes deeper to investigate consumer perceptions of genetically modified organisms and whether consumers would use the tools available to access disclosure about bioengineered ingredients. Findings from the survey show that 93.8% of respondents have the ability to access information via the disclosure methods permitted. Those in the lowest income group, and from the oldest age group are least likely to have such access. This provides the United State Department of Agriculture with information relevant to how they can implement the law and highlights particular demographic segments that may require additional attention to ensure the disclosed information is universally accessible.

Food, novel foods, and allergenicity

NARCIS (Netherlands)

Loveren H van; LPI

2002-01-01

Certain foods lead may to allergic responses in certain individuals. Main allergenic foods are Crustacea (shrimp, lobster, crab), egg, fish, milk, peanuts, soybeans, tree nuts, and wheat, and allergens are always proteins. A wide array of symptoms can result from food allergy (gastrointestinal,

Can(not) take my eyes off it: attention bias for food in overweight participants.

Science.gov (United States)

Werthmann, Jessica; Roefs, Anne; Nederkoorn, Chantal; Mogg, Karin; Bradley, Brendan P; Jansen, Anita

2011-09-01

The aim of the current study was to investigate attention biases for food cues, craving, and overeating in overweight and healthy-weight participants. Specifically, it was tested whether attention allocation processes toward high-fat foods differ between overweight and normal weight individuals and whether selective attention biases for food cues are related to craving and food intake. Eye movements were recorded as a direct index of attention allocation in a sample of 22 overweight/obese and 29 healthy-weight female students during a visual probe task with food pictures. In addition, self-reported craving and actual food intake during a bogus "taste-test" were assessed. Overweight participants showed an approach-avoidance pattern of attention allocation toward high-fat food. Overweight participants directed their first gaze more often toward food pictures than healthy-weight individuals, but subsequently showed reduced maintenance of attention on these pictures. For overweight participants, craving was related to initial orientation toward food. Moreover, overweight participants consumed significantly more snack food than healthy-weight participants. Results emphasize the importance of identifying different attention bias components in overweight individuals with regard to craving and subsequent overeating.

Can overeating induce conditioned taste avoidance in previously food restricted rats?

Science.gov (United States)

Hertel, Amanda; Eikelboom, Roelof

2010-03-30

While feeding is rewarding, the feeling of satiation has been theorized to have a mixed affect. Using a food restriction model of overeating we examined whether bingeing was capable of supporting conditioned taste avoidance (CTA). Adult male Sprague-Dawley rats were maintained on either an ad lib (n=8) or restricted (50% of regular consumption; n=24) food access for 20 days. On Days 9, 14, and 19 all rats were given access to a novel saccharin solution in place of water, and two groups of food restricted rats were given access to either 100% of regular food consumption or ad lib food. Ad lib access in the restricted rats induced significant overeating on all three exposures. After all rats were returned to ad lib feeding, a 24h two-bottle saccharin/water choice test displayed significantly reduced saccharin consumption in the overeating rats, compared to those in the other 3 groups. To determine whether this avoidance was due to a learned association, a second experiment used a latent inhibition paradigm, familiarizing half the rats with the saccharin for 8 days prior to pairing it with overeating. Using the design of Experiment 1, with only the continuously ad lib and the restricted to ad lib feeding groups, it was found that the overeating-induced saccharin avoidance was attenuated by the pre-exposure. These results suggest that self-induced overeating is capable of supporting a learned avoidance of a novel solution suggestive of a conditioned satiety or taste avoidance. (c) 2009 Elsevier Inc. All rights reserved.

Facts about food irradiation: Irradiation and food safety

International Nuclear Information System (INIS)

1991-01-01

This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs

A rapid qualitative assay for detection of Clostridium perfringens in canned food products.

Science.gov (United States)

Dave, Gayatri Ashwinkumar

2017-01-01

Clostridium perfringens (MTCC 1349) is a Gram-positive, anaerobic, endospore forming, and rod-shaped bacterium. This bacterium produces a variety of toxins under strict anaerobic environment. C. perfringens can grow at temperatures ranging between 20°C and 50°C. It is the major causetive agent for gas gangrene, cellulitis, septicemia, necrotic enteritis and food poisoning, which are common toxin induced conditions noted in human and animals. C. perfringens can produce produce four major types of toxins that are used for the classification of strains, classified under type A-E. Across the globe many countries, including the United States, are affected by C. perfringens food poisonings where it is ranked as one of the most common causes of food borne infections. To date, no direct one step assay for the detection of C. perfringens has been developed and only few methods are known for accurate detection of C. perfringens. Long detection and incubation time is the major consideration of these reporter assays. The prensent study proposes a rapid and reliable colorimetric assay for the detection of C. perfringens. In principale, this assay detects the para nitrophenyl (yellow colour end product) liberated due to the hydrolysis of paranitrophenyl phosphetidyl choline (PNPC) through phospholipase C (lecithinase). Constitutive secretion of phospholipase C is a charactristic feature of C. perfringens. This assay detects the presence of the extracellular lecithinse through the PNPC impragnated impregnated probe. The probe is impregnated with peranitrophenyl phosphotidyl choline ester, which is colourless substrate used by lecithinase. The designed assay is specific towards PNPC and detectes very small quantites of lecithinase under conditions used. The reaction is substrate specific, no cross reaction was observed upon incubation with other substrates. In addition, this assay gave negative results with other clostridium strains, no cross reactions were observed with other

Nutrient profiling can help identify foods of good nutritional quality for their price: a validation study with linear programming.

Science.gov (United States)

Maillot, Matthieu; Ferguson, Elaine L; Drewnowski, Adam; Darmon, Nicole

2008-06-01

Nutrient profiling ranks foods based on their nutrient content. They may help identify foods with a good nutritional quality for their price. This hypothesis was tested using diet modeling with linear programming. Analyses were undertaken using food intake data from the nationally representative French INCA (enquête Individuelle et Nationale sur les Consommations Alimentaires) survey and its associated food composition and price database. For each food, a nutrient profile score was defined as the ratio between the previously published nutrient density score (NDS) and the limited nutrient score (LIM); a nutritional quality for price indicator was developed and calculated from the relationship between its NDS:LIM and energy cost (in euro/100 kcal). We developed linear programming models to design diets that fulfilled increasing levels of nutritional constraints at a minimal cost. The median NDS:LIM values of foods selected in modeled diets increased as the levels of nutritional constraints increased (P = 0.005). In addition, the proportion of foods with a good nutritional quality for price indicator was higher (P linear programming and the nutrient profiling approaches indicates that nutrient profiling can help identify foods of good nutritional quality for their price. Linear programming is a useful tool for testing nutrient profiling systems and validating the concept of nutrient profiling.

AgRP Neurons Can Increase Food Intake during Conditions of Appetite Suppression and Inhibit Anorexigenic Parabrachial Neurons.

Science.gov (United States)

Essner, Rachel A; Smith, Alison G; Jamnik, Adam A; Ryba, Anna R; Trutner, Zoe D; Carter, Matthew E

2017-09-06

To maintain energy homeostasis, orexigenic (appetite-inducing) and anorexigenic (appetite suppressing) brain systems functionally interact to regulate food intake. Within the hypothalamus, neurons that express agouti-related protein (AgRP) sense orexigenic factors and orchestrate an increase in food-seeking behavior. In contrast, calcitonin gene-related peptide (CGRP)-expressing neurons in the parabrachial nucleus (PBN) suppress feeding. PBN CGRP neurons become active in response to anorexigenic hormones released following a meal, including amylin, secreted by the pancreas, and cholecystokinin (CCK), secreted by the small intestine. Additionally, exogenous compounds, such as lithium chloride (LiCl), a salt that creates gastric discomfort, and lipopolysaccharide (LPS), a bacterial cell wall component that induces inflammation, exert appetite-suppressing effects and activate PBN CGRP neurons. The effects of increasing the homeostatic drive to eat on feeding behavior during appetite suppressing conditions are unknown. Here, we show in mice that food deprivation or optogenetic activation of AgRP neurons induces feeding to overcome the appetite suppressing effects of amylin, CCK, and LiCl, but not LPS. AgRP neuron photostimulation can also increase feeding during chemogenetic-mediated stimulation of PBN CGRP neurons. AgRP neuron stimulation reduces Fos expression in PBN CGRP neurons across all conditions. Finally, stimulation of projections from AgRP neurons to the PBN increases feeding following administration of amylin, CCK, and LiCl, but not LPS. These results demonstrate that AgRP neurons are sufficient to increase feeding during noninflammatory-based appetite suppression and to decrease activity in anorexigenic PBN CGRP neurons, thereby increasing food intake during homeostatic need. SIGNIFICANCE STATEMENT The motivation to eat depends on the relative balance of activity in distinct brain regions that induce or suppress appetite. An abnormal amount of activity in

CAN FOOD BE A COMPETITIVE ADVANTAGE OF CROATIAN TOURISM?

Directory of Open Access Journals (Sweden)

Mirna Leko Šimić

2016-06-01

Full Text Available Tourism in is one of the most efficient and competitive industries in Croatia. According to the Croatian National Bank (2015, with an income of 7.4 billion Euros in 2014, it contributes 17.2% to the national GDP. From the marketing point of view, it is one of the most crucial images of Croatia internationally. However, for decades tourism in Croatia was marked as “3S” (sun, sand and sea. This means that its competitiveness was based primarily on natural resources. Apart from price differentiation, such positioning has removed the characteristics that differentiate it from other Mediterranean destinations and has resulted in the existing problems of high seasonality, low ROI, low value added, etc. The major goal of this paper is to analyse the opportunity of increasing the tourism value added by developing food tourism as a special tourist product of Croatia. The research is in line with the goals of the national tourism development strategy which emphasizes the need to create value added to the national economy by valorisation and protection of available resources, market repositioning and new identity creation as well as enabling additional market opportunities for local products. Food tourism perfectly matches these goals. A pilot research of supply (hotels and restaurants, local tourist associations, souvenir shops and demand (foreign tourists was conducted and potential for such development was identified. The gaps in attitudes and opinions between supply and demand of food tourism is analysed and discussed and appropriate marketing activities are suggested.

Determination of tin, chromium, cadmium and lead in canned fruits from the Czech market

Directory of Open Access Journals (Sweden)

Pavel Diviš

2017-01-01

Full Text Available The global production of metal cans is more than 300 billion cans. Benefits of metal packaging consist mainly from the great strenght, excellent barrier properties and good thermal conductivity. The main problem of used metal packaging are the corrosion processes. The corrosion of metal container causes dissolution of tin which is used as a protective layer of the steel shell of the can and other metallic elements used in the manufacture of cans. In this work 31 samples of canned fruit was analysed and the concentration of tin, chromium, cadmium and lead was determined in fruit and in syrup using ICP-OES and ICP-MS techniques. The results showed no difference between the concentration of analysed elements in fruit and in syrup. In none of the analyzed samples the permitted maximum concentration of tin 200 mg.kg-1 was exceeded. Maximum concentration of tin was measured in canned grepfruit (59.8 ±1.9 mg.kg-1. The age of cans had no significant effect on the concentration of tin in canned fruit. The concentration of tin in fruit packaged in cans with protective layer of lacquer was significantly lower than the concentration of tin in fruit packaged in cans without protective layer of lacquer. Concentration of chromium, cadmium and lead in the analysed samples was very low at the natural levels of occurrence of these metals in fruit and it was impossible to determine unequivocally that the measured concentrations of these metals in canned fruit originate from the corrosion of can. The corrosion of the tinplate was studied using scanning electron microscopy with an energy dispersive spectrometer. By analyzing the SEM pictures and EDS spectra, critical areas of tin plate corrosion were observed. Based on the measured results it can be concluded that the consumption of fresh canned fruit is not a major problem for the inhabitants of the Czech Republic in terms of intake of potentially hazardous metals.

Government can regulate food advertising to children because cognitive research shows that it is inherently misleading.

Science.gov (United States)

Graff, Samantha; Kunkel, Dale; Mermin, Seth E

2012-02-01

The childhood obesity crisis has prompted repeated calls for government action to curb the marketing of unhealthy food to children. Food and entertainment industry groups have asserted that the First Amendment prohibits such regulation. However, case law establishes that the First Amendment does not protect "inherently misleading" commercial speech. Cognitive research indicates that young children cannot effectively recognize the persuasive intent of advertising or apply the critical evaluation required to comprehend commercial messages. Given this combination--that government can prohibit "inherently misleading" advertising and that children cannot adequately understand commercial messages--advertising to children younger than age twelve should be considered beyond the scope of constitutional protection.

Detection and confirmation of Clostridium botulinum in water used for cooling at a plant producing low-acid canned foods.

Science.gov (United States)

Sachdeva, Amita; Defibaugh-Chávez, Stephanie L H; Day, James B; Zink, Donald; Sharma, Shashi K

2010-11-01

Our laboratory tested water samples used for cooling low-acid canned foods at a canning facility under investigation by the U.S. Food and Drug Administration. We used an enzyme-linked immunosorbent assay with digoxigenin-labeled antibodies (DIG-ELISA) and real-time PCR as screening methods and confirmed the presence of neurotoxin-producing Clostridium botulinum in the samples by mouse bioassay.

Regional Farm Diversity Can Reduce Vulnerability of Food Production to Climate Change

NARCIS (Netherlands)

Reidsma, P.; Ewert, F.A.

2008-01-01

Food production must adapt in the face of climate change. In Europe, projected vulnerability of food production to climate change is particularly high in Mediterranean regions. Increasing agricultural diversity has been suggested as an adaptation strategy, but empirical evidence is lacking. We

Food production & availability--essential prerequisites for sustainable food security.

Science.gov (United States)

Swaminathan, M S; Bhavani, R V

2013-09-01

Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

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

Differentiating food allergies from food intolerances.

Science.gov (United States)

Guandalini, Stefano; Newland, Catherine

2011-10-01

Adverse reactions to foods are extremely common, and generally they are attributed to allergy. However, clinical manifestations of various degrees of severity related to ingestion of foods can arise as a result of a number of disorders, only some of which can be defined as allergic, implying an immune mechanism. Recent epidemiological data in North America showed that the prevalence of food allergy in children has increased. The most common food allergens in the United States include egg, milk, peanut, tree nuts, wheat, crustacean shellfish, and soy. This review examines the various forms of food intolerances (immunoglobulin E [IgE] and non-IgE mediated), including celiac disease and gluten sensitivity. Immune mediated reactions can be either IgE mediated or non-IgE mediated. Among the first group, Immediate GI hypersensitivity and oral allergy syndrome are the best described. Often, but not always, IgE-mediated food allergies are entities such as eosinophilic esophagitis and eosinophilic gastroenteropathy. Non IgE-mediated immune mediated food reactions include celiac disease and gluten sensitivity, two increasingly recognized disorders. Finally, non-immune mediated reactions encompass different categories such as disorders of digestion and absorption, inborn errors of metabolism, as well as pharmacological and toxic reactions.

Broccoli Microgreens: A Mineral-Rich Crop That Can Diversify Food Systems.

Science.gov (United States)

Weber, Carolyn F

2017-01-01

Current malnourishment statistics are high and are exacerbated by contemporary agricultural practices that damage the very environments on which the production of nutritious food depends. As the World's population grows at an unprecedented rate, food systems must be revised to provide adequate nutrition while minimizing environmental impacts. One specific nutritional problem that needs attention is mineral (e.g., Fe and Zn) malnutrition, which impacts over two-thirds of the World's people living in countries of every economic status. Microgreens, the edible cotyledons of many vegetables, herbs, and flowers, is a newly emerging crop that may be a dense source of nutrition and has the potential to be produced in just about any locale. This study examined the mineral concentration of broccoli microgreens produced using compost-based and hydroponic growing methods that are easily implemented in one's own home. The nutritional value of the resulting microgreens was quantitatively compared to published nutritional data for the mature vegetable. Nutritional data were also considered in the context of the resource demands (i.e., water, fertilizer, and energy) of producing microgreens in order to gain insights into the potential for local microgreen production to diversify food systems, particularly for urban areas, while minimizing the overall environmental impacts of broccoli farming. Regardless of how they were grown, microgreens had larger quantities of Mg, Mn, Cu, and Zn than the vegetable. However, compost-grown (C) microgreens had higher P, K, Mg, Mn, Zn, Fe, Ca, Na, and Cu concentrations than the vegetable. For eight nutritionally important minerals (P, K, Ca, Mg, Mn, Fe, Zn, and Na), the average C microgreen:vegetable nutrient ratio was 1.73. Extrapolation from experimental data presented here indicates that broccoli microgreens would require 158-236 times less water than it does to grow a nutritionally equivalent amount of mature vegetable in the fields of

External-PIXE identification of material for popular music pipes during the late Meiji era, Japan

Energy Technology Data Exchange (ETDEWEB)

Tokimitsu; Yoshie; Maeda, Kuniko; Murao, Satoshi; Henseler, Ewald

1998-07-01

Two types of music pipes, Ginteki and Suifukin, that were popular during the late Meiji period in Japan were semi-quantitatively analyzed by the external-PIXE at RIKEN. The aim of this study is to identify the material used for these pipes and to assist the description to make an instrumental catalogue. Our results show that most of the collected Ginteki, literally silver flute, is composed of two parts. One is the whistle head of Pb-Sb alloy with the Pb to Sb ratio between 5.9 and 6.4; and the other is the main body with six holes which is made of tinplate. All of the Ginteki in this study are nickel coated. The Suifukin, on the contrary, is made of only tinplate and is not coated with nickel. (author)

External-PIXE identification of material for popular music pipes during the late Meiji era, Japan

International Nuclear Information System (INIS)

Tokimitsu; Yoshie; Maeda, Kuniko; Murao, Satoshi; Henseler, Ewald

1998-01-01

Two types of music pipes, Ginteki and Suifukin, that were popular during the late Meiji period in Japan were semi-quantitatively analyzed by the external-PIXE at RIKEN. The aim of this study is to identify the material used for these pipes and to assist the description to make an instrumental catalogue. Our results show that most of the collected Ginteki, literally silver flute, is composed of two parts. One is the whistle head of Pb-Sb alloy with the Pb to Sb ratio between 5.9 and 6.4; and the other is the main body with six holes which is made of tinplate. All of the Ginteki in this study are nickel coated. The Suifukin, on the contrary, is made of only tinplate and is not coated with nickel. (author)

Children's experiences of food insecurity can assist in understanding its effect on their well-being.

Science.gov (United States)

Connell, Carol L; Lofton, Kristi L; Yadrick, Kathy; Rehner, Timothy A

2005-07-01

An understanding of the experience of food insecurity by children is essential for better measurement and assessment of its effect on children's nutritional, physical, and mental health. Our qualitative study explored children's perceptions of household food insecurity to identify these perceptions and to use them to establish components of children's food insecurity experience. Children (n = 32; 11-16 y old) from after school programs and a middle school in low-income areas participated in individual semistructured in-depth interviews. Children as young as 11 y could describe behaviors associated with food insecurity if they had experienced it directly or indirectly. Using the constant comparative method of qualitative data analysis, children's descriptions of behaviors associated with food insecurity were categorized into components of quantity of food, quality of food, psychological aspects, and social aspects described in the household food insecurity literature. Aspects of quantity included eating less than usual and eating more or eating fast when food was available. Aspects of quality included use of a few kinds of low-cost foods. Psychological aspects included worry/anxiety/sadness about the family food supply, feelings of having no choice in the foods eaten, shame/fear of being labeled as poor, and attempts to shield children. Social aspects of food insecurity centered on using social networks to acquire food or money and social exclusion. These results provide valuable information in understanding the effect of food insecurity on children's well-being especially relative to the social and emotional aspects of well-being.

Draft Genome Sequence of a Clostridium botulinum Isolate from Water Used for Cooling at a Plant Producing Low-Acid Canned Foods.

Science.gov (United States)

Basavanna, Uma; Gonzalez-Escalona, Narjol; Timme, Ruth; Datta, Shomik; Schoen, Brianna; Brown, Eric W; Zink, Donald; Sharma, Shashi K

2013-01-01

Clostridium botulinum is a pathogen of concern for low-acid canned foods. Here we report draft genomes of a neurotoxin-producing C. botulinum strain isolated from water samples used for cooling low-acid canned foods at a canning facility. The genome sequence confirmed that this strain belonged to C. botulinum serotype B1, albeit with major differences, including thousands of unique single nucleotide polymorphisms (SNPs) compared to other genomes of the same serotype.

Draft Genome Sequence of a Clostridium botulinum Isolate from Water Used for Cooling at a Plant Producing Low-Acid Canned Foods

OpenAIRE

Basavanna, Uma; Gonzalez-Escalona, Narjol; Timme, Ruth; Datta, Shomik; Schoen, Brianna; Brown, Eric W.; Zink, Donald; Sharma, Shashi K.

2013-01-01

Clostridium botulinum is a pathogen of concern for low-acid canned foods. Here we report draft genomes of a neurotoxin-producing C.?botulinum strain isolated from water samples used for cooling low-acid canned foods at a canning facility. The genome sequence confirmed that this strain belonged to C.?botulinum serotype B1, albeit with major differences, including thousands of unique single nucleotide polymorphisms (SNPs) compared to other genomes of the same serotype.

Food safety performance indicators to benchmark food safety output of food safety management systems.

Science.gov (United States)

Jacxsens, L; Uyttendaele, M; Devlieghere, F; Rovira, J; Gomez, S Oses; Luning, P A

2010-07-31

There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses. Validation was conducted on the basis of an extensive microbiological assessment scheme (MAS). The assumption behind the food safety performance diagnosis is that food businesses which evaluate the performance of their food safety management system in a more structured way and according to very strict and specific criteria will have a better insight in their actual microbiological food safety performance, because food safety problems will be more systematically detected. The diagnosis can be a useful tool to have a first indication about the microbiological performance of a food safety management system present in a food business. Moreover, the diagnosis can be used in quantitative studies to get insight in the effect of interventions on sector or governmental level. Copyright 2010 Elsevier B.V. All rights reserved.

Numerical analysis of heat transfer of canned liquid foods containing fibers or particles during sterilization

Energy Technology Data Exchange (ETDEWEB)

Wang, Q.Z.; Sakai, N.; Hanzawa, T. [Tokyo Univ. of Fisheries, Tokyo (Japan). Dept. of Food Science and Tech.

2000-10-01

The velocity profile, temperature distribution, and the slowest heating point of a canned liquid food containing fibers or particles were calculated numerically by using fundamental equations that take account of the effect of free convection in the can at an unsteady state under the assumption of imaginary fluid with apparent physical properties. To check these calculated results, the temperature distribution in the can was measured experimentally under the same operating conditions as those of the theoretical analysis. The calculated results agree closely with the experimental ones. Adaptable ranges of present numerical analysis and the positional characteristics of the slowest heating point are shown. (author)

Food or fuel? What European farmers can contribute to Europe's transport energy requirements and the Doha Round

Energy Technology Data Exchange (ETDEWEB)

Baka, Jennifer [Yale School of Forestry and Environmental Studies, Yale University, New Haven, CT (United States); Roland-Holst, David [Department of Agricultural and Resource Economics, University of California Berkeley, Berkeley, CA (United States)

2009-07-15

Farm support in higher income countries is a testament to the fundamental social and economic importance of agriculture, yet domestic efforts to support this sector can arouse multilateral discord in a world of global food markets. In this paper, we argue that the advent of biofuels offers a new opportunity for agriculture to contribute to society, and to do so in a way that reduces trade rivalry and improves energy security. Holding current agricultural production constant, we find that the EU has the potential to reduce oil imports between 6% and 28% by converting eligible agricultural crops into biofuels under two differing conversion scenarios. Further, 33% of food support could be removed with no net farm revenue loss, using the biofuel premia (compared with food value) of corn and rapeseed to compensate for subsidy reductions. These results can help overcome the current impasse in global trade negotiations by reconciling the needs of EU farmers with those who would gain from more liberal international trade. (author)

21 CFR 155.120 - Canned green beans and canned wax beans.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned green beans and canned wax beans. 155.120... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants...

Determination of bisphenol A in canned fatty foods by coacervative microextraction, liquid chromatography and fluorimetry.

Science.gov (United States)

Bendito, María Dolores Pérez; Bravo, Soledad Rubio; Reyes, María Loreto Lunar; Prieto, Amalia García

2009-02-01

Decanoic acid reverse micelle-based coacervates were used to provide simple, rapid and almost solventless extraction of bisphenol A (BPA) from canned fatty foods. The procedure involved the extraction of 200-400 mg of homogenised food sample with an aqueous solution containing 20% THF and 200 mg of decanoic acid, conditions under which the coacervate (around 550 microl) formed in situ and instantaneously. The overall sample treatment took about 30 min and several samples could be simultaneously treated using conventional laboratory equipment. No clean-up or solvent evaporation were required before determination of BPA by liquid chromatography and fluorescence detection. Recoveries in samples were between 90 and 99%, with relative standard deviations in the range 2-7%. The limit of quantification ranged 29-15 ng g(-1) for 200-400 mg of sample, being far below the current specific migration limit (SML) set by the European Commission (600 ng g(-1)). The method was successfully applied to the determination of BPA in the solid content of canned fish (from 20 to 129 ng g(-1)) and meat (from undetected to 37 ng g(-1)).

The Protection of Forest Biodiversity can Conflict with Food Access for Indigenous People

Directory of Open Access Journals (Sweden)

Olivia Sylvester

2016-01-01

Full Text Available International protected area (PA management policies recognise the importance of respecting Indigenous rights. However, little research has been conducted to evaluate how these policies are being enforced. We evaluated whether Indigenous rights to access traditional food were being respected in La Amistad Biosphere Reserve, Costa Rica. By examining land management documents, we found that PA regulations have the potential to restrict traditional food access because these regulations ban shifting agriculture and heavily restrict hunting; these regulations do not address the harvest of edible plants. By working with Bribri people, we found multiple negative impacts that PAs had on: health, nutrition, passing on cultural teachings to youth, quality of life, cultural identity, social cohesion and bonding, as well as on the land and non-human beings. We propose three steps to better support food access in PAs in Costa Rica and elsewhere. First, a right to food framework should inform PA management regarding traditional food harvesting. Second, people require opportunities to define what harvesting activities are traditional and sustainable and these activities should be respected in PA management. Third, harvesting regulations need to be clearly communicated by land managers to resource users so people have the necessary information to exercise their rights to access food.

How Can We Better Detect Unauthorized GMOs in Food and Feed Chains?

Science.gov (United States)

Fraiture, Marie-Alice; Herman, Philippe; De Loose, Marc; Debode, Frédéric; Roosens, Nancy H

2017-06-01

Current GMO detection systems have limited abilities to detect unauthorized genetically modified organisms (GMOs). Here, we propose a new workflow, based on next-generation sequencing (NGS) technology, to overcome this problem. In providing information about DNA sequences, this high-throughput workflow can distinguish authorized and unauthorized GMOs by strengthening the tools commonly used by enforcement laboratories with the help of NGS technology. In addition, thanks to its massive sequencing capacity, this workflow could be used to monitor GMOs present in the food and feed chain. In view of its potential implementation by enforcement laboratories, we discuss this innovative approach, its current limitations, and its sustainability of use over time. Copyright © 2017 Elsevier Ltd. All rights reserved.

Food Insecurity Screening in Pediatric Primary Care: Can Offering Referrals Help Identify Families in Need?

Science.gov (United States)

Bottino, Clement J; Rhodes, Erinn T; Kreatsoulas, Catherine; Cox, Joanne E; Fleegler, Eric W

2017-07-01

To describe a clinical approach for food insecurity screening incorporating a menu offering food-assistance referrals, and to examine relationships between food insecurity and referral selection. Caregivers of 3- to 10-year-old children presenting for well-child care completed a self-administered questionnaire on a laptop computer. Items included the US Household Food Security Survey Module: 6-Item Short Form (food insecurity screen) and a referral menu offering assistance with: 1) finding a food pantry, 2) getting hot meals, 3) applying for Supplemental Nutrition Assistance Program (SNAP), and 4) applying for Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Referrals were offered independent of food insecurity status or eligibility. We examined associations between food insecurity and referral selection using multiple logistic regression while adjusting for covariates. A total of 340 caregivers participated; 106 (31.2%) reported food insecurity, and 107 (31.5%) selected one or more referrals. Forty-nine caregivers (14.4%) reported food insecurity but selected no referrals; 50 caregivers (14.7%) selected one or more referrals but did not report food insecurity; and 57 caregivers (16.8%) both reported food insecurity and selected one or more referrals. After adjustment, caregivers who selected one or more referrals had greater odds of food insecurity compared to caregivers who selected no referrals (adjusted odds ratio 4.0; 95% confidence interval 2.4-7.0). In this sample, there was incomplete overlap between food insecurity and referral selection. Offering referrals may be a helpful adjunct to standard screening for eliciting family preferences and identifying unmet social needs. Copyright © 2016 Academic Pediatric Association. Published by Elsevier Inc. All rights reserved.

Plankton food-webs: to what extent can they be simplified?

Directory of Open Access Journals (Sweden)

Domenico D'Alelio

2016-05-01

Full Text Available Plankton is a hugely diverse community including both unicellular and multicellular organisms, whose individual dimensions span over seven orders of magnitude. Plankton is a fundamental part of biogeochemical cycles and food-webs in aquatic systems. While knowledge has progressively accumulated at the level of single species and single trophic processes, the overwhelming biological diversity of plankton interactions is insufficiently known and a coherent and unifying trophic framework is virtually lacking. We performed an extensive review of the plankton literature to provide a compilation of data suitable for implementing food-web models including plankton trophic processes at high taxonomic resolution. We identified the components of the plankton community at the Long Term Ecological Research Station MareChiara in the Gulf of Naples. These components represented the sixty-three nodes of a plankton food-web. To each node we attributed biomass and vital rates, i.e. production, consumption, assimilation rates and ratio between autotrophy and heterotrophy in mixotrophic protists. Biomasses and rates values were defined for two opposite system’s conditions; relatively eutrophic and oligotrophic states. We finally identified 817 possible trophic links within the web and provided each of them with a relative weight, in order to define a diet-matrix, valid for both trophic states, which included all consumers, fromn anoflagellates to carnivorous plankton. Vital rates for plankton resulted, as expected, very wide; this strongly contrasts with the narrow ranges considered in plankton system models implemented so far. Moreover, the amount and variety of trophic links highlighted by our review is largely excluded by state-of-the-art biogeochemical and food-web models for aquatic systems. Plankton models could potentially benefit from the integration of the trophic diversity outlined in this paper: first, by using more realistic rates; second, by better

Nanotechnology for Food Packaging and Food Quality Assessment.

Science.gov (United States)

Rossi, Marco; Passeri, Daniele; Sinibaldi, Alberto; Angjellari, Mariglen; Tamburri, Emanuela; Sorbo, Angela; Carata, Elisabetta; Dini, Luciana

Nanotechnology has paved the way to innovative food packaging materials and analytical methods to provide the consumers with healthier food and to reduce the ecological footprint of the whole food chain. Combining antimicrobial and antifouling properties, thermal and mechanical protection, oxygen and moisture barrier, as well as to verify the actual quality of food, e.g., sensors to detect spoilage, bacterial growth, and to monitor incorrect storage conditions, or anticounterfeiting devices in food packages may extend the products shelf life and ensure higher quality of foods. Also the ecological footprint of food chain can be reduced by developing new completely recyclable and/or biodegradable packages from natural and eco-friendly resources. The contribution of nanotechnologies to these goals is reviewed in this chapter, together with a description of portable devices ("lab-on-chip," sensors, nanobalances, etc.) which can be used to assess the quality of food and an overview of regulations in force on food contact materials. © 2017 Elsevier Inc. All rights reserved.

Can local be the new organic? Food choice motives and willingness to pay

OpenAIRE

Roosen, Jutta; Kottl, Barbara; Hasselbach, Johanna

2012-01-01

Due to growth and changing distribution channels for organic food in Germany, there is some concern that organic food will lose against local food in the competition for conscious consumers. In this paper we will present the results of a survey in Bavaria searching for consumer motives and label recognition. A choice experiment using different prices, brands and labels is conducted for bread, beer and milk. Results show the importance of local production to the surveyed consumers, similarly f...

'Please, sir, can I have some more?' Food, lifestyle, diets: respect and moral responsibility.

Science.gov (United States)

de Beaufort, Inez

2014-04-01

This article is about respect for food, responsibility for lifestyle and diet and responsibility for those who suffer from lack of food. After some general reflections on food, feasts, flatulence, taboos and waste, I argue that we have a responsibility to live a healthy lifestyle, but that there are also morally good reasons for taking risks with our health as we cherish other goals and values. Then I discuss situations, using the example of obesity, in which people are not free to choose their lifestyle. Governments and doctors have responsibilities in enabling people to chose healthy eating habits, e.g. by facilitating access to healthy foods and by criticizing scientifically unfounded weight loss diets. I continue to defend that we need to respect food and those who prepare it, and that we have a moral responsibility to contribute to the solution of the food gap in the world. Copyright © 2014 Elsevier Ltd. All rights reserved.

Food irradiation - A new way to process food

International Nuclear Information System (INIS)

1987-01-01

The film shows how irradiation of food by ionizing energy (gamma rays or beams of electrons) can help cut down post-harvest losses of food such as cereals, meat, fish and shellfish and fresh or dried fruits and vegetables. One quarter to one third of the total world food production is lost due to sprouting, destruction by insects and parasites, spoilage by micro-organisms such as bacteria and funghi, and premature ripening. Food contamination not only leads to economic problems but can also cause diseases such as trichinosis, toxoplasmosis, etc. The new technique of food irradiation has been studied by independent groups of experts whose evaluations without exception have been favourable. One of the main advantages is that there are no chemical residues. On the long run, food irradiation will help to assure world-wide food security

The effects of prenatal exposure to a 'junk food' diet on offspring food preferences and fat deposition can be mitigated by improved nutrition during lactation.

Science.gov (United States)

Gugusheff, J R; Vithayathil, M; Ong, Z Y; Muhlhausler, B S

2013-10-01

Exposure to a maternal junk food (JF) diet in utero and during the suckling period has been demonstrated to increase the preference for palatable food and increase the susceptibility to diet-induced obesity in adult offspring. We aimed to determine whether the effects of prenatal exposure to JF could be ameliorated by cross-fostering offspring onto dams consuming a standard rodent chow during the suckling period. We report here that when all offspring were given free access to the JF diet for 7 weeks from 10 weeks of age, male offspring of control (C) or JF dams that were cross-fostered at birth onto JF dams (C-JF, JF-JF), exhibited higher fat (C-C: 12.3 ± 0.34 g/kg/day; C-JF: 14.7 ± 1.04 g/kg/day; JF-C: 11.5 ± 0.41 g/kg/day; JF-JF: 14.0 ± 0.44 g/kg/day; P food intake, had increased fat mass as percentage of body weight (C-C: 19.9 ± 1.33%; C-JF: 22.8 ± 1.57%; JF-C: 17.4 ± 1.03%; JF-JF: 22.0 ± 1.0%; P food preferences in females and susceptibility to diet-induced obesity in males can be prevented by improved nutrition during the suckling period.

Cross-contamination of foods and implications for food allergic patients.

Science.gov (United States)

Taylor, Steve L; Baumert, Joseph L

2010-07-01

Cross-contamination presents a risk of unknown magnitude for food allergic consumers. Published cases likely represent the tip of a rather large iceberg. Cross-contamination can occur in homes, restaurants, food manufacturing plants, and on farms. The frequency of cross-contamination as the cause of accidental exposures to allergenic foods is unknown. Food allergic individuals can react to ingestion of trace levels of the offending food, although a highly variable range of threshold doses exist among populations of food allergic individuals. The magnitude of the risk posed to food allergic consumers by cross-contamination is characterized by the frequency of exposure to cross-contaminated foods, the dose of exposure, and the individual's threshold dose. The food and food service industry (and food preparers in homes as well) have the responsibility to provide and prepare foods that are safe for food allergic consumers, but quality of life may be improved with the recognition that safe (though very low) thresholds do exist.

Increased Intake of Foods with High Nutrient Density Can Help to Break the Intergenerational Cycle of Malnutrition and Obesity

Directory of Open Access Journals (Sweden)

Barbara Troesch

2015-07-01

Full Text Available A workshop held at the University Medical Center in Groningen, The Netherlands, aimed at discussing the nutritional situation of the population in general and the role diet plays during critical windows in the life course, during which the body is programmed for the development of non-communicable diseases (NCDs. NCDs are increasingly prevalent as our society ages, and nutrition is well known to play an important role in determining the risk and the time of onset of many common NCDs. Even in affluent countries, people have difficulties to achieve adequate intakes for a range of nutrients: Economic constraints as well as modern lifestyles lead people to consume diets with a positive energy balance, but low in micronutrients, resulting in increasing prevalence of obesity and suboptimal nutritional status. Information about nutrient density, which refers to the content of micronutrients relative to energy in food or diets, can help identify foods that have a low calorie to nutrient ratio. It thus allows the consumption of diets that cover nutritional needs without increasing the risk of becoming obese. Given the impact a nutrient dense, low energy diet can have on health, researchers, food industry and governments jointly should develop options for affordable, appealing nutrient-rich food products, which, in combination with physical activity, allow for optimal health throughout the life-course.

Critically appraised topic on adverse food reactions of companion animals (4): can we diagnose adverse food reactions in dogs and cats with in vivo or in vitro tests?

Science.gov (United States)

Mueller, Ralf S; Olivry, Thierry

2017-08-30

The gold standard to diagnose adverse food reactions (AFRs) in the dog and cat is currently an elimination diet with subsequent provocation trials. However, those trials are inconvenient and client compliance can be low. Our objective was to systematically review the literature to evaluate in vivo and in vitro tests used to diagnose AFR in small animals. We searched three databases (CAB Abstracts, MEDLINE and Web of Science) for pertinent references on September 16, 2016. Among 71, 544 and 41 articles found in the CAB Abstract, MEDLINE and Web of Science databases, respectively, we selected 22 articles and abstracts from conference proceedings that reported data usable for evaluation of tests for AFR. Serum tests for food-specific IgE and IgG, intradermal testing with food antigens, lymphocyte proliferation tests, fecal food-specific IgE, patch, gastroscopic, and colonoscopic testing were evaluated. Testing for serum food-specific IgE and IgG showed low repeatability and, in dogs, a highly variable accuracy. In cats, the accuracy of testing for food-specific IgE was low. Lymphocyte proliferation tests were more frequently positive and more accurate in animals with AFR, but, as they are more difficult to perform, they remain currently a research tool. All other reported tests were only evaluated by individual studies with small numbers of animals. Negative patch test reactions have a very high negative predictability in dogs and could enable a choice of ingredients for the elimination diet in selected patients. Gastroscopic and colonoscopic testing as well as food-specific fecal IgE or food-specific serum IgG measurements appear less useful. Currently, the best diagnostic procedure to identify AFRs in small animals remains an elimination diet with subsequent provocation trials.

Empowering billions with food safety and food security

International Nuclear Information System (INIS)

Pillai, Suresh D.

2009-01-01

Full text: There are virtually millions of people -who die needlessly every year due to contaminated water and food. There are virtually many millions more who are starving due to an inadequate supply of food. Billions of pounds of food are unnecessarily wasted due to insect and other damage. Deaths and illness due to contaminated food or inadequate food are at catastrophic levels in many regions of the world. A majority of the food and water borne illnesses and deaths are preventable. It can be prevented by improved food production methods, improved food processing technologies, improved food distribution systems and improved personal hygiene. Food irradiation technology is over 100 years old. Yet, this technology is poorly understood by governments and corporate decision makers all around the world. Many consumers also are unfortunately misinformed of this technology. There is an urgent need for nations and people around the world to empower themselves with the knowledge and the expertise to harness this powerful technology. Widespread and sensible adoption of this technology can empower billions around the world with clean and abundant food supplies. It is unconscionable in the 21st century for governments to allow people to die or go hungry when the technology to prevent them is readily available

Food Access, Food Subsidy, and Residue-Based Bioenergy ...

International Development Research Centre (IDRC) Digital Library (Canada)

Food Access, Food Subsidy, and Residue-Based Bioenergy Production in ... The goal is to show how the Indian government can improve access to food ... IDRC has signed a Memorandum of Understanding (MoU) with the Government of ...

Future of Food : Shaping the Food System to Deliver Jobs

OpenAIRE

Townsend, Robert; Benfica, Rui Manuel; Prasann, Ashesh; Lee, Maria

2017-01-01

Shaping the Food System to Deliver Jobs is the fourth paper in a series on The Future of Food. This paper focuses on how the food system can deliver jobs. It provides a framework for understanding the factors determining the number and quality of jobs in the food system, including inclusion of women and youth. It highlights a set of actions that countries can adopt, adapt, and apply to the...

Leveraging delay discounting for health: Can time delays influence food choice?

Science.gov (United States)

Appelhans, Bradley M; French, Simone A; Olinger, Tamara; Bogucki, Michael; Janssen, Imke; Avery-Mamer, Elizabeth F; Powell, Lisa M

2018-03-15

Delay discounting, the tendency to choose smaller immediate rewards over larger delayed rewards, is theorized to promote consumption of immediately rewarding but unhealthy foods at the expense of long-term weight maintenance and nutritional health. An untested implication of delay discounting models of decision-making is that selectively delaying access to less healthy foods may promote selection of healthier (immediately available) alternatives, even if they may be less desirable. The current study tested this hypothesis by measuring healthy versus regular vending machine snack purchasing before and during the implementation of a 25-s time delay on the delivery of regular snacks. Purchasing was also examined under a $0.25 discount on healthy snacks, a $0.25 tax on regular snacks, and the combination of both pricing interventions with the 25-s time delay. Across 32,019 vending sales from three separate vending locations, the 25-s time delay increased healthy snack purchasing from 40.1% to 42.5%, which was comparable to the impact of a $0.25 discount (43.0%). Combining the delay and the discount had a roughly additive effect (46.0%). However, the strongest effects were seen under the $0.25 tax on regular snacks (53.7%) and the combination of the delay and the tax (50.2%). Intervention effects varied substantially between vending locations. Importantly, time delays did not harm overall vending sales or revenue, which is relevant to the real-world feasibility of this intervention. More investigation is needed to better understand how the impact of time delays on food choice varies across populations, evaluate the effects of time delays on beverage vending choices, and extend this approach to food choices in contexts other than vending machines. ClinicalTrials.gov, NCT02359916. Copyright © 2018 Elsevier Ltd. All rights reserved.

Food and Pesticides

Science.gov (United States)

EPA sets limits on how much of a pesticide may be used on food during growing and processing, and how much can remain on the food you buy. Learn about regulation of pesticides on food and how you can limit exposure.

Reducing food allergy: is there promise for food applications?

Science.gov (United States)

The incidence of food allergy has been increasing in recent years. Food allergy can be deadly, and strict avoidance of foods containing allergenic proteins is the only effective way to prevent food-induced allergic reaction. This approach poses challenges, because allergens are not always accurately...

The potential of food preservation to reduce food waste.

Science.gov (United States)

Martindale, Wayne

2017-02-01

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

Investigation of the Storage Behavior of Shredded Lithium-Ion Batteries from Electric Vehicles for Recycling Purposes.

Science.gov (United States)

Grützke, Martin; Krüger, Steffen; Kraft, Vadim; Vortmann, Britta; Rothermel, Sergej; Winter, Martin; Nowak, Sascha

2015-10-26

Shredding of the cells is often the first step in lithium-ion battery (LIB) recycling. Thus, LiNi1/3 Mn1/3 Co1/3 O2 (NMC)/graphite lithium-ion cells from a field-tested electric vehicle were shredded and transferred to tinplate or plastic storage containers. The formation of hazardous compounds within, and being released from, these containers was monitored over 20 months. The tinplate cans underwent fast corrosion as a result of either residual charge in the active battery material, which could not fully be discharged because of contact loss to the current collector, or redox reactions between the tinplate surface and metal parts of the shredded material. The headspace compositions of the containers were investigated at room temperature and 150 °C using headspace-gas chromatography-mass spectrometry (HS-GC-MS). Samples of the waste material were also collected using microwave-assisted extraction and the extracts were analyzed over a period of 20 months using ion chromatography-electrospray ionization-mass spectrometry (IC-ESI-MS). LiPF6 was identified as a conducting salt, whereas dimethyl carbonate, ethyl methyl carbonate, and ethylene carbonate were the main solvent components. Cyclohexylbenzene was also detected, which is an additive for overcharge protection. Diethyl carbonate, fluoride, difluorophosphate and several ionic and non-ionic alkyl (fluoro)phosphates were also identified. Importantly, dimethyl fluorophosphate (DMFP) and diethyl fluorophosphate (DEFP) were quantified using HS-GC-MS through the use of an internal standard. DMFP, DEFP, and related compounds are known as chemical warfare agents, and the presence of these materials is of great interest. In the case of this study, these hazardous materials are present but in manageable low concentrations. Nonetheless, the presence of such compounds and their potential release during an accident that may occur during shredding or recycling of large amounts of LIB waste should be considered. © 2015

Food consumption and food prices in Kenya : a review

NARCIS (Netherlands)

Meilink, H.A.

1987-01-01

Abr. sum.: This report reviews government policies concerning consumer food prices in Kenya. In respect of official food pricing, Kenya can be said to pursue a 'cheap food' policy. It was found that most foods falling under price control measures showed less price increases than the average rate of

Facts about food irradiation: Microbiological safety of irradiated food

International Nuclear Information System (INIS)

1991-01-01

This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ''sub-sterilizing'' process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs

Can the reinforcing value of food be measured in bulimia nervosa?

Science.gov (United States)

Schebendach, Janet; Broft, Allegra; Foltin, Richard W; Walsh, B Timothy

2013-03-01

Binge eating is a core clinical feature of bulimia nervosa (BN). Enhanced reinforcing value of food may play a role in this behavioral disturbance, but a systematic behavioral assessment of objective measures of the rewarding value of binge eating is lacking. The purpose of this study was to quantify the reinforcing value of food in BN patients as compared with normal controls. A progressive ratio (PR) computerized work task was completed under binge and non-binge instruction. The task consisted of 12 trials. The first trial required 50 keyboard taps to earn one portion of yogurt shake, and subsequent trials required progressive work increments of 200 taps for each additional portion. Completion of all 12 trials required 13,800 taps to earn 2100ml of shake. The breakpoint, defined as the largest ratio completed before a participant stopped working, was the measure of reinforcing efficacy. Ten patients and 10 controls completed the experiment. Under binge instruction, patients completed more trials and taps, and had a higher breakpoint than controls. The non-binge instruction yielded opposite findings; compared to controls, patients completed fewer trials and taps, and had a lower breakpoint. These results support the feasibility and potential utility of a PR task to quantify the reinforcing value of food in patients with BN. Copyright © 2012 Elsevier Ltd. All rights reserved.

Slow food, fast food and the control of food intake.

Science.gov (United States)

de Graaf, Cees; Kok, Frans J

2010-05-01

This Perspective focuses on two elements of our food supply and eating environment that facilitate high energy intake: a high eating rate and distraction of attention from eating. These two elements are believed to undermine our body's capacity to regulate its energy intake at healthy levels because they impair the congruent association between sensory signals and metabolic consequences. The findings of a number of studies show that foods that can be eaten quickly lead to high food intake and low satiating effects-the reason being that these foods only provide brief periods of sensory exposure, which give the human body insufficient cues for satiation. Future research should focus on the underlying physiological, neurological and molecular mechanisms through which our current eating environment affects our control of food intake.

21 CFR 155.172 - Canned dry peas.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned dry peas. 155.172 Section 155.172 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED VEGETABLES Requirements for Specific Standardized Canned Vegetables § 155.172 Canned dry...

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

NARCIS (Netherlands)

Madsen, C.B.; Hattersley, S.; Allen, K.J.; Beyer, K.; Chan, C.H.; Godefroy, S.B.; Hodgson, R.; Mills, E.N.; Munoz-Furlong, A.; Schnadt, S.; Ward, R.; Wickman, M.; Crevel, R. van

2012-01-01

BACKGROUND: There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic

Food jags

Science.gov (United States)

Refusal to eat; Fear of new foods ... caregiver, it is your role to provide healthy food and drink choices. You can also help your ... are full. Children should be allowed to choose foods based on their likes and dislikes and their ...

21 CFR 146.187 - Canned prune juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

Take off the heater: Utility effect and food environment effect in food consumption decisions

OpenAIRE

Lombardini-Riipinen, Chiara; Lankoski, Leena

2010-01-01

In this paper, we describe individual food consumption decisions as driven by a utility effect and a food environment effect. To outline the utility effect, we first develop a new theoretical model of individual food consumption. Next, we introduce the food environment effect by showing how the food environment can affect food consumption decisions and how this can skew the resulting food consumption vector. Finally, we analyse manipulations of the food environment as a potential form of poli...

Risk of food losses and potential of food recovery for social purposes.

Science.gov (United States)

Bilska, Beata; Wrzosek, Małgorzata; Kołożyn-Krajewska, Danuta; Krajewski, Karol

2016-06-01

All entities of the food supply chain should be responsible for counteracting food waste, therefore a need arises for joint initiatives in this area. To reduce food waste, businesses should be supported with a number of procedures for the efficient use of food for social purposes that shall be consistent with the law in force. Although they can bring about some losses, the following factors neither pose a threat to human health nor affect the donation of food for social purposes: wrong labelling of packages, food product wrong weight, close-to-end expiration date as well as mechanical damage to bulk packages. The purpose of this study is to identify such points at each of the four stages of the food supply chain (primary production, processing, distribution, sale) where food losses can be prevented by donating food to those who need it. A total of 15 Recovery Points were identified at the above mentioned four stages of the food supply chain. Food recovered there is safe to human health, so it can be donated for social purposes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food Safety as a contributor to Food Security: global policy concerns & challenges

Directory of Open Access Journals (Sweden)

Vijay Kumar Chattu

2015-12-01

Full Text Available The theme for World Health Day campaign for this year 2015 is “Food safety: from farm to plate, make food safe”. The day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world, from production and transport, to preparation and consumption (1. Everyone needs food and needs it every day either plant sources or animal sources or both. The food we eat must be nutritious and safe but we often ignore or overlook the issue of food safety. Many cases of food borne diseases either acute poisoning or chronic exposure are largely under reported. In this globalized world, though the food chain extends over thousands of miles from different continents, an error or contamination in one country can affect the health of consumers on the other part of the world. To ensure full impact, these actions must build on principles of government stewardship, engagement of civil society, (2.According to UN, access to a safe and secure food supply is a basic human right. Food safety and food security are interrelated concepts which have an impact on the health outcomes and quality of human lives. As per Food and Agricultural Organization (FAO, Food security is a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life, (3. Based on the definition of Food security, four food security dimensions can be identified: food availability, economic and physical access to food, food utilization and stability over time. Apart from that food security is also affected by Poverty and Climate change.Food safety is an umbrella term that encompasses many aspects like food items handling, preparation and storage of food to prevent illness and injury. The other important issues are chemical, microphysical and microbiological aspects of food safety, (4. Control of

438 An Investigation of Food Choice Behaviour of Food Allergic and Non-food Allergic Children

OpenAIRE

Sommer, Isolde; Mackenzie, Heather; Venter, Carina; Dean, Taraneh

2012-01-01

Background Childrens food choice behaviour is influenced by a number of family and social factors. About 20% to 30% of the population modifies their diet for a suspected adverse reaction to food. Since avoidance is the mainstay of managing food allergy, it can be assumed to significantly affect food choices. It is therefore important to understand if and to what extent food allergy influences the way parents and children make their food choice decisions. Methods The research project has utili...

Food allergy

Directory of Open Access Journals (Sweden)

Youngshin Han

2012-05-01

Full Text Available Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

Application to space foods of the disaster food

Science.gov (United States)

Katayama, Naomi; Okano, Yukimi

2016-07-01

A long-term stay in the space of the human was enabled.The astronaut became able to stay in the long-term space for 1 from a half year.One of the pleasure in the space of the astronaut has a meal.The astronaut is chosen from each country.Therefore the space foods are full of variety.It wants to make the meal a universal meal to be able to do it.In addition, the space foods think about health and want to make a low salt diet. Nourishment balance of the meal eaten in space is regulated now. However, the meal which a hyperglycosemia level after a meal does not happen more than now is necessary.In addition, a low salt diet is necessary for hypertensive prevention. This accords with disaster food in the ground. The nutrient which is enough to take in the disaster foods for a long term is necessary. We need a meal suppressing the hyperglycosemia after a meal in a low salt diet as a disaster meal. Therefore I thought that we applied a disaster meal to space foods. We can store the disaster food at normal temperature for 3-5 years.It is necessary to be able to store the space foods at normal temperature more than three years. The nutrient that both the space foods and the disaster meal are short includes vitamins. We think that it is necessary to supplement it with a supplement about the intake of vitamins. This accords with disaster food in the ground.I thought about space foods menu with commercially available disaster food now in Japan. After all salt to take in per day increases.Most of the energy from carbohydrates is taken in. It is necessary to have vegetables. I think that it can make up for part of vitamins if I can make fresh vegetables in space. A supplement is necessary for the supply of vitamins. I think that multivitamin is good if possible.

Reducing food waste through direct surplus food redistribution : the Norwegian case

OpenAIRE

Capodistrias, Paula

2015-01-01

Food waste is a global problem with significant economic and environmental consequences. Food waste management approaches include production of biogas, animal feed and compost and surplus food redistribution. From a sustainability point of view, surplus food redistribution is the most favorable approach. Surplus food redistribution can be either direct (between suppliers of surplus food and charity food services) or indirect (Through Food banks). This paper is a case study on direct surplus f...

Food Safety: an Integral Part of Food Security

International Nuclear Information System (INIS)

Kilian, Lizette

2012-01-01

In recent years, many countries have developed integrated and harmonized food safety and quality control guidelines in accordance with national legislation and international standards to protect the health of consumers. But food safety standards alone are not enough. Radiation technology can complement and supplement existing technologies to ensure food security, safety and quality.

Can Latino food trucks (loncheras) serve healthy meals? A feasibility study.

Science.gov (United States)

Cohen, Deborah A; Colaiaco, Ben; Martinez-Wenzl, Mary; Montes, Monica; Han, Bing; Berry, Sandy H

2017-05-01

To conduct a pilot study to assess the feasibility of modifying food truck meals to meet the My Plate guidelines as well as the acceptability of healthier meals among consumers. We recruited the owners of Latino food trucks (loncheras) in 2013-2014 and offered an incentive for participation, assistance with marketing and training by a bilingual dietitian. We surveyed customers and we audited purchases to estimate sales of the modified meals. City of Los Angeles, CA, USA. Owners or operators of Latino food trucks (loncheras) and their customers. We enrolled twenty-two lonchera owners and eleven completed the intervention, offering more than fifty new menu items meeting meal guidelines. Sales of the meals comprised 2 % of audited orders. Customers rated the meals highly; 97 % said they would recommend and buy them again and 75 % of participants who completed the intervention intended to continue offering the healthier meals. However, adherence to guidelines drifted after several months of operation and participant burden was cited as a reason for dropout among three of eleven lonchera owners who dropped out. Lonchera owners/operators who participated reported minimal difficulty in modifying menu items. Given the difficulty in enrolment, expanding this programme and ensuring adherence would likely need to be accomplished through regulatory requirements, monitoring and feedback, similar to the methods used to achieve compliance with sanitary standards. A companion marketing campaign would be helpful to increase consumer demand.

Food spoilage - interactions between food spoilage bacteria

DEFF Research Database (Denmark)

Gram, Lone; Flodgaard, Lars; Rasch, Maria

2002-01-01

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

Soft matter food physics—the physics of food and cooking

Science.gov (United States)

Vilgis, Thomas A.

2015-12-01

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from ‘hard matter systems’, such as chocolates or crystalline fats, to ‘soft matter’ in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.

Soft matter food physics--the physics of food and cooking.

Science.gov (United States)

Vilgis, Thomas A

2015-12-01

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.

Soft matter food physics—the physics of food and cooking

International Nuclear Information System (INIS)

Vilgis, Thomas A

2015-01-01

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from ‘hard matter systems’, such as chocolates or crystalline fats, to ‘soft matter’ in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales. (report on progress)

How can GPS technology help us better understand exposure to the food environment? A systematic review

Directory of Open Access Journals (Sweden)

Andreea Cetateanu

2016-12-01

Full Text Available Purpose: Global Positioning Systems (GPS are increasingly being used to objectively assess movement patterns of people related to health behaviours. However research detailing their application to the food environment is scarce. This systematic review examines the application of GPS in studies of exposure to food environments and their potential influences on health. Methods: Based on an initial scoping exercise, published articles to be included in the systematic review were identified from four electronic databases and reference lists and were appraised and analysed, the final cut-off date for inclusion being January 2015. Included studies used GPS to identify location of individuals in relation to food outlets and link that to health or diet outcomes. They were appraised against a set of quality criteria. Results: Six studies met the inclusion criteria, which were appraised to be of moderate quality. Newer studies had a higher quality score. Associations between observed mobility patterns in the food environment and diet related outcomes were equivocal. Findings agreed that traditional food exposure measures overestimate the importance of the home food environment. Conclusions: The use of GPS to measure exposure to the food environment is still in its infancy yet holds much potential. There are considerable variations and challenges in developing and standardising the methods used to assess exposure. Keywords: Global positioning systems, Geographic information system, Food environments, Food exposure, Systematic review

What can the food and drink industry do to help achieve the 5% free sugars goal?

Science.gov (United States)

Gibson, Sigrid; Ashwell, Margaret; Arthur, Jenny; Bagley, Lindsey; Lennox, Alison; Rogers, Peter J; Stanner, Sara

2017-07-01

To contribute evidence and make recommendations to assist in achieving free sugars reduction, with due consideration to the broader picture of weight management and dietary quality. An expert workshop in July 2016 addressed options outlined in the Public Health England report 'Sugar reduction: The evidence for action' that related directly to the food industry. Panel members contributed expertise in food technology, public heath nutrition, marketing, communications, psychology and behaviour. Recommendations were directed towards reformulation, reduced portion sizes, labelling and consumer education. These were evaluated based on their feasibility, likely consumer acceptability, efficacy and cost. The panel agreed that the 5% target for energy from free sugars is unlikely to be achievable by the UK population in the near future, but a gradual reduction from average current level of intake is feasible. Progress requires collaborations between government, food industry, non-government organisations, health professionals, educators and consumers. Reformulation should start with the main contributors of free sugars in the diet, prioritising those products high in free sugars and relatively low in micronutrients. There is most potential for replacing free sugars in beverages using high-potency sweeteners and possibly via gradual reduction in sweetness levels. However, reformulation alone, with its inherent practical difficulties, will not achieve the desired reduction in free sugars. Food manufacturers and the out-of-home sector can help consumers by providing smaller portions. Labelling of free sugars would extend choice and encourage reformulation; however, government needs to assist industry by addressing current analytical and regulatory problems. There are also opportunities for multi-agency collaboration to develop tools/communications based on the Eatwell Guide, to help consumers understand the principles of a varied, healthy, balanced diet. Multiple strategies

A moveable feast: Contemporary relational food cultures emerging from local food networks.

Science.gov (United States)

O'Kane, Gabrielle

2016-10-01

Although the globalised food system delivers unparalleled food variety and quantity to most in the developed world it also disconnects consumers from where, how and by whom food is grown. This change in the food system has resulted in an acceptance of an anonymous and homogeneous food supply, which has contributed to over-consumption and the rise in diet-related diseases. 'Nutritionism' responds to this issue by maintaining that a 'healthy diet' can be achieved by consuming the correct balance of energy and nutrients, but with limited success. Yet, some food cultures can moderate the effects of the environmental drivers of increasing global obesity rates. This paper draws on this premise and presents an alternative eco-dietetic response, exploring people's meaning-making of food and food culture through local food networks. This research used narrative inquiry methodology and purposive sampling to gather stories through focus group conversations. Twenty people attended focus groups comprised of food procurers from one of three local food networks in the Canberra region: community gardens, a modified Community Supported Agriculture (CSA) and farmers' markets. The findings showed that those using local food networks enjoyed a 'contemporary relational food culture' that highlighted the importance of people, place and time, in their visceral experiences of food. The community gardeners made meaning of food through their connections to the earth and to others. The farmers' market and CSA food procurers valued the seasonal, local and ethical food produced by their beloved farmer(s). This paper provides qualitative evidence that local food networks enable people to enjoy multi-dimensional relationships to food. Further research is required to examine whether experiencing a contemporary relational food culture can lead to improved health outcomes for people and the planet. Copyright © 2016 Elsevier Ltd. All rights reserved.

Unrecognized Sleep Loss Accumulated in Daily Life Can Promote Brain Hyperreactivity to Food Cue.

Science.gov (United States)

Katsunuma, Ruri; Oba, Kentaro; Kitamura, Shingo; Motomura, Yuki; Terasawa, Yuri; Nakazaki, Kyoko; Hida, Akiko; Moriguchi, Yoshiya; Mishima, Kazuo

2017-10-01

Epidemiological studies have shown that sleep debt increases the risk of obesity. Experimental total sleep deprivation (TSD) has been reported to activate the reward system in response to food stimuli, but food-related responses in everyday sleep habits, which could lead to obesity, have not been addressed. Here, we report that habitual sleep time at home among volunteers without any sleep concerns was shorter than their optimal sleep time estimated by the 9-day extended sleep intervention, which indicates that participants had already been in sleep debt in their usual sleep habits. The amygdala and anterior insula, which are responsible for both affective responses and reward prediction, were found to exhibit significantly lowered activity in the optimal sleep condition. Additionally, a subsequent one-night period of TSD reactivated the right anterior insula in response to food images; however, the activity level of amygdala remained lowered. These findings indicate that (1) our brain is at risk of hyperactivation to food triggers in everyday life, which could be a risk factor for obesity and lifestyle diseases, and (2) optimal sleep appears to reduce this hypersensitivity to food stimuli. © Sleep Research Society 2017. Published by Oxford University Press on behalf of the Sleep Research Society. All rights reserved. For permissions, please e-mail journals.permissions@oup.com.

Food Components and Supplements

DEFF Research Database (Denmark)

Parlesak, Alexandr

2012-01-01

The major part of food consists of chemical compounds that can be used for energy production, biological synthesis, or maintenance of metabolic processes by the host. These components are defined as nutrients, and can be categorized into macronutrients (proteins, carbohydrates, triglycerides......, and alcohol), minerals, and micronutrients. The latter category comprises 13 vitamins and a hand full of trace elements. Many micronutrients are used as food supplements and are ingested at doses exceeding the amounts that can be consumed along with food by a factor of 10–100. Both macro- and micronutrients...... can interact with enzyme systems related to xenobiotic metabolism either by regulation of their expression or direct interference with their enzymatic activity. During food consumption, we consume a wide range of xenobiotics along with the consumable food, either as an original part of the food (e...

FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

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Duygu Çelik

2015-01-01

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

Making Our Food Safe

International Nuclear Information System (INIS)

Madsen, Michael

2013-01-01

Full text: As civilization has progressed societies have strived to make food safer; from using fire to cook our food, and boiling our water to make it safe to drink, advances in technology have helped kill microorganisms that can make food unsafe. The FAO/IAEA Joint Division helps provide technical assistance to Member States that want to implement irradiation technology in making their food safer. Food and waterborne diarrhoeal diseases are estimated to kill roughly 2.2 million people annually, of which 1.9 million are children. Irradiating some of the foods we eat can save many of these lives by reducing the risk of food poisoning and killing the organisms that cause disease. Irradiation works by treating food with a small dose of ionizing radiation, this radiation disrupts the bacteria’s DNA and cell membranes structure stopping the organism from reproducing or functioning, but does not make the food radioactive. It can be applied to a variety of foods from spices and seasonings, to fruits and vegetables and is similar to pasteurization, but without the need for high temperatures that might impair food quality. (author)

Children's food preferences: effects of weight status, food type, branding and television food advertisements (commercials).

Science.gov (United States)

Halford, Jason C G; Boyland, Emma J; Cooper, Gillian D; Dovey, Terence M; Smith, Cerise J; Williams, Nicola; Lawton, Clare L; Blundell, John E

2008-01-01

OBJECTIVE. To investigate the effects of weight status, food type and exposure to food and non-food advertisements on children's preference for branded and non-branded foods. DESIGN. A within-subjects, counterbalanced design with control (toy advertisement) and experimental (food advertisement) conditions. Subjects. A total of 37 school students (age: 11-13 years; weight status: 24 lean, 10 overweight, 3 obese). Measurements. Advertisement recall list, two food preference measures; the Leeds Food Preference Measure (LFPM), the Adapted Food Preference Measure (AFPM) and a food choice measure; the Leeds Forced-choice Test (LFCT). RESULTS. Normal weight children selected more branded and non-branded food items after exposure to food advertisements than in the control (toy advertisement) condition. Obese and overweight children showed a greater preference for branded foods than normal weight children per se, and also in this group only, there was a significant correlation between food advertisement recall and the total number of food items chosen in the experimental (food advertisement) condition. CONCLUSION. Exposure to food advertisements increased the preference for branded food items in the normal weight children. This suggests that television food advertisement exposure can produce the same 'obesigenic' food preference response found in overweight and obese children in their normal weight counterparts.

Management of Food Allergy

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Sh Maleknejad

2014-04-01

Full Text Available Although food allergy is a major public health problem, currently there is no effective and safe treatment except to avoid the foods .But the need for new options is critical now as the number of children diagnosed with food allergies rises. Avoiding the offending allergen in the diet is the primary treatment of food allergy. Once a food to which the patient is sensitive has been identified, the food must be removed from the diet. People with severe food allergies must be prepared to treat an anaphylactic reaction. These individuals also always should carry a syringe of adrenaline (epinephrine [EpiPen], and be prepared to self-administer it if they think they are developing an allergic reaction. Several medications are available for treating the other symptoms of food allergy. For example, antihistamines can relieve gastrointestinal symptoms, hives, sneezing, and a runny nose. Bronchodilators can relieve the symptoms of asthma. They are not effective, however, in preventing an allergic reaction when taken prior to eating the food. In fact, no medication in any form is available to reliably prevent an allergic reaction to a certain food before eating that food.Novel therapeutic approaches to food allergy can be classified as food allergen-specific therapy(immunotherapy with native or modified recombinant allergens, or oral desensitization or food allergen-nonspecifictherapy (anti-IgE, traditional Chinese medicine.   Key Words: Children, Food Allergy, Management.  

Adolescents in the United States can identify familiar foods at the time of consumption and when prompted with an image 14 h postprandial, but poorly estimate portions.

Science.gov (United States)

Schap, TusaRebecca E; Six, Bethany L; Delp, Edward J; Ebert, David S; Kerr, Deborah A; Boushey, Carol J

2011-07-01

To evaluate adolescents' abilities to identify foods and estimate the portion size of foods consumed in order to inform development of the mobile telephone food record (mpFR). Data were collected from two samples of adolescents (11-18 years). Adolescents in sample 1 participated in one lunch (n 63) and fifty-five of the sixty-three adolescents (87 %) returned for breakfast the next morning. Sample 2 volunteers received all meals and snacks for a 24 h period. At mealtime, sample 1 participants were asked to write down the names of the foods. Sample 2 participants identified foods in an image of their meal 10-14 h postprandial. Adolescents in sample 2 also estimated portion sizes of their breakfast foods and snacks. Sample 1 identified thirty of the thirty-eight food items correctly, and of the misidentified foods all were identified within the correct major food group. For sample 2, eleven of the thirteen food items were identified correctly 100 % of the time. Half of the breakfast and snack foods had at least one portion size estimate within 10 % of the true amount using a variety of measurement descriptors. The results provide evidence that adolescents can correctly identify familiar foods and they can look at an image of their meal and identify the foods in the image up to 14·5 h postprandial. The results of the present study not only inform the development of the mpFR but also provide strong evidence of the use of digital images of eating occasions in research and clinical settings.

Organic food - food quality and potential health effects

OpenAIRE

Mie, Axel; Wivstad, Maria

2015-01-01

In this report, we try to approach the question “Is organic food healthier than conventional food?” from a scientific perspective. We can conclude that science does not provide a clear answer to this question. A small number of animal studies and epidemiological studies on health effects from the consumption of organic vs. conventional feed/food have been performed. These studies indicate that the production system of the food has some influence on the immune system of the consuming animal or...

Perspectives on crowdsourcing : Can experiences in the food & beverage industry be transferred to the fashion industry?

OpenAIRE

Hultberg, Emelie

2016-01-01

Crowdsourcing can today be found in practically any industry, but the extent to which it is used differ widely. A report from last year, published by the crowdsourcing platform eYeka (eYeka 2015b), shows that the fashion industry is among the industries using crowdsourcing the least. Brands that are more inclined to using crowdsourcing are those working with fast moving consumer goods (FMCG). That includes many brands from the food & beverage industry such as Coca-Cola, Pepsi, Danone etc....

Can Organic Farming Reduce Vulnerabilities and Enhance the Resilience of the European Food System? A Critical Assessment Using System Dynamics Structural Thinking Tools

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Natalia Brzezina

2016-09-01

Full Text Available In a world of growing complexity and uncertainty, food systems must be resilient, i.e., able to deliver sustainable and equitable food and nutrition security in the face of multiple shocks and stresses. The resilience of the European food system that relies mostly on conventional agriculture is a matter of genuine concern and a new approach is called for. Does then organic farming have the potential to reduce vulnerabilities and improve the resilience of the European food system to shocks and stresses? In this paper, we use system dynamics structural thinking tools to identify the vulnerabilities of the conventional food system that result from both its internal structure as well as its exposure to external disturbances. Further, we evaluate whether organic farming can reduce the vulnerabilities. We argue here that organic farming has some potential to bring resilience to the European food system, but it has to be carefully designed and implemented to overcome the contradictions between the dominant socio-economic organization of food production and the ability to enact all organic farming’s principles—health, ecology, fairness and care—on a broader scale.

How can GPS technology help us better understand exposure to the food environment? A systematic review.

Science.gov (United States)

Cetateanu, Andreea; Jones, Andy

2016-12-01

Global Positioning Systems (GPS) are increasingly being used to objectively assess movement patterns of people related to health behaviours. However research detailing their application to the food environment is scarce. This systematic review examines the application of GPS in studies of exposure to food environments and their potential influences on health. Based on an initial scoping exercise, published articles to be included in the systematic review were identified from four electronic databases and reference lists and were appraised and analysed, the final cut-off date for inclusion being January 2015. Included studies used GPS to identify location of individuals in relation to food outlets and link that to health or diet outcomes. They were appraised against a set of quality criteria. Six studies met the inclusion criteria, which were appraised to be of moderate quality. Newer studies had a higher quality score. Associations between observed mobility patterns in the food environment and diet related outcomes were equivocal. Findings agreed that traditional food exposure measures overestimate the importance of the home food environment. The use of GPS to measure exposure to the food environment is still in its infancy yet holds much potential. There are considerable variations and challenges in developing and standardising the methods used to assess exposure.

21 CFR 155.200 - Certain other canned vegetables.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Certain other canned vegetables. 155.200 Section 155.200 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED VEGETABLES Requirements for Specific Standardized Canned...

Combined effect of heat sterilization and ionizing radiation on folacin in canned food

International Nuclear Information System (INIS)

Hozova, B.; Sorman, L.

1986-01-01

The results are reported of a study in folacin changes following heat sterilization at reduced intensity combined with irradiation of model food products, such as pickled cauliflower and beef in gravy. The folacin content in cauliflower was found to vary with the intensity of heat sterilization; no significant effect was observed of varying radiation doses. With respect to beef in gravy, the study confirmed the suitability of the combined preservation process in view of the higher folacin retention in the given food type. (author). 3 tabs., 14 refs

Determination of Benzoate Level in Canned Pickles and Pickled Cucumbers in Food Producing Factories in Markazi Province and those that their Products were Sold in Arak City, Iran

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Mostafa Delavar

2012-11-01

Full Text Available Background: Anecdotal information has suggested that sodium benzoate is used with more than permissible doses during production steps of food products especially pickles and pickled cucumbers in food producing factories in Markazi province and other food producing factories . The present study was done to evaluate factual concentration of sodium benzoate in these products. Methods: In this study, 8 samples from canned pickled cucumbers and 10 samples from canned pickles were randomly gathered from food production factories in Markazi province between March and September 2010. Also, 25 samples from canned pickled cucumbers and 15 samples from canned pickles and 7 samples of bulk cargo pickled cucumbers were collected from the other provinces in Arak city. Sodium benzoate level was determined in the samples using UV-VIS spectrophotometry method. The determined values were analyzed by N-par test using SPSS software version 16.0. Results: Sodium benzoate level was near zero in the samples of canned pickles and pickled cucumbers from producing factories. This was 200-400 PPM in 7 samples from bulk cargo pickled cucumbers which was higher than permissible dose. There was not a statistically significant difference between mean benzoate level of canned pickles and pickled cucumbers produced in Markazi providence factories and other food factories. Benzoate level was significantly higher than permissible dose in bulk cargo pickled cucumbers. Conclusion: Food products from production factories do not have higher than permissible level of sodium benzoate; however, this is higher in bulk cargo pickled cucumbers. Hence, stricter control on bulk cargo pickled cucumber products is recommended.

Food preservation by irradiation

International Nuclear Information System (INIS)

Oztasiran, I.

1984-01-01

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

Relationships between food neophobia and food intake and preferences

DEFF Research Database (Denmark)

Jaeger, S. R.; Rasmussen, Morten Arendt; Prescott, J.

2017-01-01

and preference data, in each case the food items were condensed into patterns described in terms of the foods/beverages with highest factor loadings. We then determined the impact of season and participant age, gender, education and income on these factors, as well as the interaction of these variables with FN......Food neophobia (FN) has been shown to be a strong influence on food preferences using primarily small data sets. This has limited the explanatory power of FN and the extent to which it can be related to other factors that influence food choice. To address these limitations, we collected Food...... Neophobia Scale data from 1167 adults from New Zealand over a 45-month period. Participants also completed a 112-item food preference questionnaire and a self-report 24 h, a 145 item food intake recall survey, and the Food Choice Questionnaire (FCQ). As a way of providing a structure to the food intake...

Fractals and foods.

Science.gov (United States)

Peleg, M

1993-01-01

Fractal geometry and related concepts have had only a very minor impact on food research. The very few reported food applications deal mainly with the characterization of the contours of agglomerated instant coffee particles, the surface morphology of treated starch particles, the microstructure of casein gels viewed as a product limited diffusion aggregation, and the jagged mechanical signatures of crunchy dry foods. Fractal geometry describes objects having morphological features that are scale invariant. A demonstration of the self-similarity of fractal objects can be found in the familiar morphology of cauliflower and broccoli, both foods. Processes regulated by nonlinear dynamics can exhibit a chaotic behavior that has fractal characteristics. Examples are mixing of viscous fluids, turbulence, crystallization, agglomeration, diffusion, and possibly food spoilage.

An Investigation on Social Representations: Inanimate Agent Can Mislead Dogs (Canis familiaris) in a Food Choice Task.

Science.gov (United States)

Abdai, Judit; Gergely, Anna; Petró, Eszter; Topál, József; Miklósi, Ádám

2015-01-01

The nature of mental representation of others plays a crucial role in social interactions. Dogs present an ideal model species for the investigation of such mental representations because they develop social ties with both conspecifics and heterospecifics. Former studies found that dogs' preference for larger food quantity could be reversed by humans who indicate the smaller quantity. The question is whether this social bias is restricted to human partners. We suggest that after a short positive social experience, an unfamiliar moving inanimate agent (UMO) can also change dogs' choice between two food quantities. We tested four groups of dogs with different partners: In the (1) Helper UMO and (2) Helper UMO Control groups the partner was an interactive remote control car that helped the dog to obtain an otherwise unreachable food. In the (3) Non-helper UMO and (4) Human partner groups dogs had restricted interaction with the remote control car and the unfamiliar human partners. In the Human partner, Helper UMO and Helper UMO Control groups the partners were able to revert dogs' choice for the small amount by indicating the small one, but the Non-helper UMO was not. We suggest that dogs are able to generalize their wide range of experiences with humans to another type of agent as well, based on the recognition of similarities in simple behavioural patterns.

An Investigation on Social Representations: Inanimate Agent Can Mislead Dogs (Canis familiaris in a Food Choice Task.

Directory of Open Access Journals (Sweden)

Judit Abdai

Full Text Available The nature of mental representation of others plays a crucial role in social interactions. Dogs present an ideal model species for the investigation of such mental representations because they develop social ties with both conspecifics and heterospecifics. Former studies found that dogs' preference for larger food quantity could be reversed by humans who indicate the smaller quantity. The question is whether this social bias is restricted to human partners. We suggest that after a short positive social experience, an unfamiliar moving inanimate agent (UMO can also change dogs' choice between two food quantities. We tested four groups of dogs with different partners: In the (1 Helper UMO and (2 Helper UMO Control groups the partner was an interactive remote control car that helped the dog to obtain an otherwise unreachable food. In the (3 Non-helper UMO and (4 Human partner groups dogs had restricted interaction with the remote control car and the unfamiliar human partners. In the Human partner, Helper UMO and Helper UMO Control groups the partners were able to revert dogs' choice for the small amount by indicating the small one, but the Non-helper UMO was not. We suggest that dogs are able to generalize their wide range of experiences with humans to another type of agent as well, based on the recognition of similarities in simple behavioural patterns.

FOOD II: an interactive code for calculating concentrations of radionuclides in food products

International Nuclear Information System (INIS)

Zach, R.

1978-11-01

An interactive code, FOOD II, has been written in FORTRAN IV for the PDP 10 to allow calculation of concentrations of radionuclides in food products and internal doses to man under chronic release conditions. FOOD II uses models unchanged from a previous code, FOOD, developed at Battelle, Pacific Northwest Laboratories. The new code has different input and output features than FOOD and a number of options have been added to increase flexibility. Data files have also been updated. FOOD II takes into account contamination of vegetation by air and irrigation water containing radionuclides. Contamination can occur simultaneously by air and water. Both direct deposition of radionuclides on leaves, and their uptake from soil are possible. Also, animals may be contaminated by ingestion of vegetation and drinking water containing radionuclides. At present, FOOD II provides selection of 14 food types, 13 diets and numerous radionuclides. Provisions have been made to expand all of these categories. Six additional contaminated food products can also be entered directly into the dose model. Doses may be calculated for the total body and six internal organs. Summaries of concentrations in food products and internal doses to man can be displayed at a local terminal or at an auxiliary high-speed printer. (author)

Selenium Digestibility and Bioactivity in Dogs: What the Can Can, the Kibble Can't.

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Mariëlle van Zelst

Full Text Available There is a growing concern for the long-term health effects of selenium (Se over- or underfeeding. The efficiency of utilization of dietary Se is subject to many factors. Our study in dogs evaluated the effect of diet type (canned versus kibble and dietary protein concentration on Se digestibility and bioactivity. Canned and kibble diets are commonly used formats of dog food, widely ranging in protein concentration. Twenty-four Labrador retrievers were used and four canned and four kibble diets were selected with crude protein concentrations ranging from 10.1 to 27.5 g/MJ. Crude protein concentration had no influence on the digestibility of Se in either canned or kibble diets, but a lower Se digestibility was observed in canned compared to kibble diets. However, the biological activity of Se, as measured by whole blood glutathione peroxidase, was higher in dogs fed the canned diets than in dogs fed the kibble diets and decreased with increasing crude protein intake. These results indicate that selenium recommendations in dog foods need to take diet type into account.

Selenium Digestibility and Bioactivity in Dogs: What the Can Can, the Kibble Can't.

Science.gov (United States)

van Zelst, Mariëlle; Hesta, Myriam; Gray, Kerry; Beech, Karen; Cools, An; Alexander, Lucille G; Du Laing, Gijs; Janssens, Geert P J

2016-01-01

There is a growing concern for the long-term health effects of selenium (Se) over- or underfeeding. The efficiency of utilization of dietary Se is subject to many factors. Our study in dogs evaluated the effect of diet type (canned versus kibble) and dietary protein concentration on Se digestibility and bioactivity. Canned and kibble diets are commonly used formats of dog food, widely ranging in protein concentration. Twenty-four Labrador retrievers were used and four canned and four kibble diets were selected with crude protein concentrations ranging from 10.1 to 27.5 g/MJ. Crude protein concentration had no influence on the digestibility of Se in either canned or kibble diets, but a lower Se digestibility was observed in canned compared to kibble diets. However, the biological activity of Se, as measured by whole blood glutathione peroxidase, was higher in dogs fed the canned diets than in dogs fed the kibble diets and decreased with increasing crude protein intake. These results indicate that selenium recommendations in dog foods need to take diet type into account.

A review of visual cues associated with food on food acceptance and consumption.

Science.gov (United States)

Wadhera, Devina; Capaldi-Phillips, Elizabeth D

2014-01-01

Several sensory cues affect food intake including appearance, taste, odor, texture, temperature, and flavor. Although taste is an important factor regulating food intake, in most cases, the first sensory contact with food is through the eyes. Few studies have examined the effects of the appearance of a food portion on food acceptance and consumption. The purpose of this review is to identify the various visual factors associated with food such as proximity, visibility, color, variety, portion size, height, shape, number, volume, and the surface area and their effects on food acceptance and consumption. We suggest some ways that visual cues can be used to increase fruit and vegetable intake in children and decrease excessive food intake in adults. In addition, we discuss the need for future studies that can further establish the relationship between several unexplored visual dimensions of food (specifically shape, number, size, and surface area) and food intake. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Organic food: nutritious food or food for thought? A review of the evidence.

Science.gov (United States)

Magkos, Faidon; Arvaniti, Fotini; Zampelas, Antonis

2003-09-01

Apparently, one of the primary reasons for purchasing organic food is the perception that it is more nutritious than conventional food. Given the increasing interest towards organic food products, it is imperative to review the existing literature concerning the nutritional value of the produce, and to determine to what extent are consumer expectations met. There are only few well-controlled studies that are capable of making a valid comparison and, therefore, compilation of the results is difficult and generalisation of the conclusions should be made with caution. In spite of these limitations, however, some differences can be identified. Although there is little evidence that organic and conventional foods differ in respect to the concentrations of the various micronutrients (vitamins, minerals and trace elements), there seems to be a slight trend towards higher ascorbic acid content in organically grown leafy vegetables and potatoes. There is also a trend towards lower protein concentration but of higher quality in some organic vegetables and cereal crops. With respect to the rest of the nutrients and the other food groups, existing evidence is inadequate to allow for valid conclusions. Finally, animal feeding experiments indicate that animal health and reproductive performance are slightly improved when they are organically fed. A similar finding has not yet been identified in humans. Several important directions can be highlighted for future research; it seems, however, that despite any differences, a well-balanced diet can equally improve health regardless of its organic or conventional origin.

Defining local food

DEFF Research Database (Denmark)

Eriksen, Safania Normann

2013-01-01

Despite evolving local food research, there is no consistent definition of “local food.” Various understandings are utilized, which have resulted in a diverse landscape of meaning. The main purpose of this paper is to examine how researchers within the local food systems literature define local...... food, and how these definitions can be used as a starting point to identify a new taxonomy of local food based on three domains of proximity....

Children's experiences of food insecurity can assist in understanding its effect on their well-being

Science.gov (United States)

An understanding of the experience of food insecurity by children is essential for better measurement and assessment of its effect on children's nutritional, physical, and mental health. Our qualitative study explored children's perceptions of household food insecurity to identify these perceptions ...

A procedure for grouping food consumption data for use in food allergen risk assessment

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G.

2017-01-01

Food allergic subjects need to avoid the allergenic food that triggers their allergy. However, foods can also contain unintended allergens. Food manufacturers or authorities need to perform a risk assessment to be able to decide if unintended allergen presence constitutes a risk to food allergic...... consumers. One of the input parameters in risk assessment is the amount of a given food consumed in a meal. There has been little emphasis on how food consumption data can be used in food allergen risk assessment. The aim of the study was to organize the complex datasets from National Food Consumption...... Surveys from different countries (France, Netherlands and Denmark) to be manageable in food allergen risk assessment. To do this, a two-step method was developed. First, based on initial groups of similar food items, the homogeneity of consumption was evaluated using a customized clustering method. Then...

Fitness Effects of Chlorpyrifos in the Damselfly Enallagma cyathigerum Strongly Depend upon Temperature and Food Level and Can Bridge Metamorphosis

Science.gov (United States)

Janssens, Lizanne; Stoks, Robby

2013-01-01

Interactions between pollutants and suboptimal environmental conditions can have severe consequences for the toxicity of pollutants, yet are still poorly understood. To identify patterns across environmental conditions and across fitness-related variables we exposed Enallagma cyathigerum damselfly larvae to the pesticide chlorpyrifos at two food levels or at two temperatures and quantified four fitness-related variables (larval survival, development time, mass at emergence and adult cold resistance). Food level and temperature did not affect survival in the absence of the pesticide, yet the pesticide reduced survival only at the high temperature. Animals reacted to the pesticide by accelerating their development but only at the high food level and at the low temperature; at the low food level, however, pesticide exposure resulted in a slower development. Chlorpyrifos exposure resulted in smaller adults except in animals reared at the high food level. Animals reared at the low food level and at the low temperature had a higher cold resistance which was not affected by the pesticide. In summary our study highlight that combined effects of exposure to chlorpyrifos and the two environmental conditions (i) were mostly interactive and sometimes even reversed in comparison with the effect of the environmental condition in isolation, (ii) strongly differed depending on the fitness-related variable under study, (iii) were not always predictable based on the effect of the environmental condition in isolation, and (iv) bridged metamorphosis depending on which environmental condition was combined with the pesticide thereby potentially carrying over from aquatic to terrestrial ecosystems. These findings are relevant when extrapolating results of laboratory tests done under ideal environmental conditions to natural communities. PMID:23840819

Fitness Effects of Chlorpyrifos in the Damselfly Enallagma cyathigerum Strongly Depend upon Temperature and Food Level and Can Bridge Metamorphosis.

Directory of Open Access Journals (Sweden)

Lizanne Janssens

Full Text Available Interactions between pollutants and suboptimal environmental conditions can have severe consequences for the toxicity of pollutants, yet are still poorly understood. To identify patterns across environmental conditions and across fitness-related variables we exposed Enallagma cyathigerum damselfly larvae to the pesticide chlorpyrifos at two food levels or at two temperatures and quantified four fitness-related variables (larval survival, development time, mass at emergence and adult cold resistance. Food level and temperature did not affect survival in the absence of the pesticide, yet the pesticide reduced survival only at the high temperature. Animals reacted to the pesticide by accelerating their development but only at the high food level and at the low temperature; at the low food level, however, pesticide exposure resulted in a slower development. Chlorpyrifos exposure resulted in smaller adults except in animals reared at the high food level. Animals reared at the low food level and at the low temperature had a higher cold resistance which was not affected by the pesticide. In summary our study highlight that combined effects of exposure to chlorpyrifos and the two environmental conditions (i were mostly interactive and sometimes even reversed in comparison with the effect of the environmental condition in isolation, (ii strongly differed depending on the fitness-related variable under study, (iii were not always predictable based on the effect of the environmental condition in isolation, and (iv bridged metamorphosis depending on which environmental condition was combined with the pesticide thereby potentially carrying over from aquatic to terrestrial ecosystems. These findings are relevant when extrapolating results of laboratory tests done under ideal environmental conditions to natural communities.

Cats during gestation and lactation fed with canned food ad libitum: energy and protein intake, development of body weight and body composition.

Science.gov (United States)

Wichert, B; Signer, M; Uebelhart, D

2012-12-01

The NRC recommendations for cats for energy and protein supply during gestation and lactation are based on limited data. This study aimed to answer the question: Can the energy requirement be met with canned food or is the volume restrictive? Therefore, balance trials were conducted in 10 queens before mating, during the 4th and 7th week of gestation and during the 2nd and 6th week of lactation. The cats were fed with canned food ad libitum. Additionally, the body composition of the queens was measured by dual-energy X-ray absorptiometry (Dexa) before mating, after parturition and after weaning. Eight of 10 cats presented increased body fat content and lean body mass during gestation. The weight loss during lactation led to a loss of lean body mass, but only six cats lost body fat of widely differing amounts. It was evident that the queens' dry matter intake was consistent with that of queens fed ad libitum with dry food. The cats lost lean body mass during lactation and had negative protein balances in the 2nd week of lactation. This seems to be physiological in early lactation. Nevertheless, the protein recommendations for lactation seem to be too low. © 2011 Blackwell Verlag GmbH.

International Developments of Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P. [Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

1997-12-31

Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940`s: discovery of principles of food irradiation; 1950`s: initiation of research in advanced countries; 1960`s: research and development were intensified in some advanced and developing countries; 1970`s: proof of wholesomeness of irradiated foods; 1980`s: establishment of national regulations; 1990`s: commercialization and international trade. (Author)

International Developments of Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P [Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

1998-12-31

Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940`s: discovery of principles of food irradiation; 1950`s: initiation of research in advanced countries; 1960`s: research and development were intensified in some advanced and developing countries; 1970`s: proof of wholesomeness of irradiated foods; 1980`s: establishment of national regulations; 1990`s: commercialization and international trade. (Author)

International Developments of Food Irradiation

International Nuclear Information System (INIS)

Loaharanu, P.

1997-01-01

Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940's: discovery of principles of food irradiation; 1950's: initiation of research in advanced countries; 1960's: research and development were intensified in some advanced and developing countries; 1970's: proof of wholesomeness of irradiated foods; 1980's: establishment of national regulations; 1990's: commercialization and international trade. (Author)

Food Safety as a contributor to Food Security: global policy concerns & challenges

Directory of Open Access Journals (Sweden)

Vijay Kumar Chattu

2015-12-01

Microphysical particles such as glass and metal can be hazardous and cause serious injury to consumers. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food and impact food safety. Like food security, food safety is also effected by poverty and climate change. Hence Foo

Functional Foods for Women's Health.

Science.gov (United States)

Lindeman, Alice K.

2002-01-01

Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

Food availability and accessibility in the local food distribution ...

African Journals Online (AJOL)

accessibility of food in retail outlets can influence dietary choices, and therefore the food ..... the personal views, cultural practices, beliefs and experiences .... consumption.4 The mark ups for chips (116%), pilchards in tomato sauce (90%) ...

Beyond the Canned Food Drive

Science.gov (United States)

Neal, Brandi

2007-01-01

In this article, the author discusses how some educators are turning to service-learning projects for charitable activities--and helping to foster connections between students and the human beings they aim to serve. The author highlights a program called Kids Can Make a Difference, also known simply as KIDS, as an example of how to turn food…

Who regulates food? Australians' perceptions of responsibility for food safety.

Science.gov (United States)

Henderson, Julie; Coveney, John; Ward, Paul

2010-01-01

Food scares have diminished trust in public institutions to guarantee food safety. Food governance after the food scare era is concerned with institutional independence and transparency leading to a hybrid of public and private sector management and to mechanisms for consumer involvement in food governance. This paper explores Australian consumers' perceptions of who is, and should be responsible for food safety. Forty-seven participants were interviewed as part of a larger study on trust in the food system. Participants associate food governance with government, industry, and the individual. While few participants can name the national food regulator, there is a strong belief that the government is responsible for regulating the quality and safety of food. Participants are wary of the role of the food industry in food safety, believing that profit motives will undermine effective food regulation. Personal responsibility for food safety practices was also identified. While there are fewer mechanisms for consumer involvement and transparency built into the food governance system, Australian consumers display considerable trust in government to protect food safety. There is little evidence of the politicisation of food, reflecting a level of trust in the Australian food governance system that may arise from a lack of exposure to major food scares.

Food irradiation

International Nuclear Information System (INIS)

Beishon, J.

1991-01-01

Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)

Changing memory of food enjoyment to increase food liking, choice and intake.

Science.gov (United States)

Robinson, Eric; Blissett, Jackie; Higgs, Suzanne

2012-10-28

Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whether remembered enjoyment of eating a food can be increased and whether this makes individuals more likely to eat that food in the future. In Study One, a simple manipulation of instructing participants to rehearse what they found enjoyable about a food immediately after eating it was used to increase remembered enjoyment (relative to controls). In a separate study; Study Two, the effect of increasing remembered enjoyment on food choice was tested by examining whether the manipulation to increase remembered enjoyment resulted in participants choosing to eat more of a food as part of a later buffet lunch. The experimental manipulation increased remembered enjoyment for the food (Study One). A change in remembered enjoyment was shown to have a significant effect on the amount of a food participants chose to eat the following day for lunch (Study Two). The present studies suggest that remembered enjoyment can be increased via a simple act of rehearsal, resulting in a later increase in the amount of food chosen and eaten. Interventions based on altering remembered enjoyment of healthy food choices warrant further investigation.

Food Allergies: Understanding Food Labels

Science.gov (United States)

... Manufacturers aren't required to include warnings about food allergens accidentally introduced during manufacturing or packaging (cross-contamination). This potentially can cause trouble if you're ...

Food and food additives in severe atopic dermatitis.

Science.gov (United States)

Van Bever, H P; Docx, M; Stevens, W J

1989-11-01

In this study the role of food additives, tyramine and acetylsalicylic acid, was investigated by double-blind placebo-controlled challenges (DBPCC) in 25 children with severe atopic dermatitis (AD). All children challenged with foods (n = 24), except one, showed one or more positive reactions to the DBPCC with foods. Positive reactions presented as different combinations of flares of skin symptoms, intestinal symptoms and respiratory symptoms. Seventeen children (70.8%) showed a positive challenge to egg, 12 to wheat (50%), eight to milk (33.3%) and eight to soya (33.3%). Six children underwent DBPCC with food additives, tyramine and acetylsalicylic acid. All were found to demonstrate positive skin and/or intestinal reactions to at least one of the food additives. Two children reacted to tartrazine, three to sodium benzoate, two to sodium glutamate, two to sodium metabisulfite, four to acetylsalicylic acid and one to tyramine. It is concluded that some foods, food additives, tyramine and acetylsalicylic acid, can cause positive DBPCC in children with severe AD.

Novel food processing techniques

Directory of Open Access Journals (Sweden)

Vesna Lelas

2006-12-01

Full Text Available Recently, a lot of investigations have been focused on development of the novel mild food processing techniques with the aim to obtain the high quality food products. It is presumed also that they could substitute some of the traditional processes in the food industry. The investigations are primarily directed to usage of high hydrostatic pressure, ultrasound, tribomechanical micronization, microwaves, pulsed electrical fields. The results of the scientific researches refer to the fact that application of some of these processes in particular food industry can result in lots of benefits. A significant energy savings, shortening of process duration, mild thermal conditions, food products with better sensory characteristics and with higher nutritional values can be achieved. As some of these techniques act also on the molecular level changing the conformation, structure and electrical potential of organic as well as inorganic materials, the improvement of some functional properties of these components may occur. Common characteristics of all of these techniques are treatment at ambient or insignificant higher temperatures and short time of processing (1 to 10 minutes. High hydrostatic pressure applied to various foodstuffs can destroy some microorganisms, successfully modify molecule conformation and consequently improve functional properties of foods. At the same time it acts positively on the food products intend for freezing. Tribomechanical treatment causes micronization of various solid materials that results in nanoparticles and changes in structure and electrical potential of molecules. Therefore, the significant improvement of some rheological and functional properties of materials occurred. Ultrasound treatment proved to be potentially very successful technique of food processing. It can be used as a pretreatment to drying (decreases drying time and improves functional properties of food, as extraction process of various components

Can Health and Environmental Concerns Meet in Food Choices?

Directory of Open Access Journals (Sweden)

Alessia Cavaliere

2014-12-01

Full Text Available The objective of the study is to analyze if there is a relationship between health and environmental sustainability concerns in food choices. We used data of 300 Italian consumers collected through a vis-à-vis survey. We performed cross-tabulations and chi-square tests for a selected set of variables measuring both types of concerns, segmenting the sample by age, gender and education. Our results suggest that the association between health and environmental concerns is often statistically significant, though we observe a high variable specificity of the associations. Socio-demographic conditions seem to play a role in determining the association between the two concerns, with middle-aged and/or highly-educated respondents showing a stronger association between health and environmental concerns.

EAACI food allergy and anaphylaxis guidelines. Primary prevention of food allergy

DEFF Research Database (Denmark)

Muraro, A; Halken, S; Arshad, S H

2014-01-01

Food allergy can have significant effects on morbidity and quality of life and can be costly in terms of medical visits and treatments. There is therefore considerable interest in generating efficient approaches that may reduce the risk of developing food allergy. This guideline has been prepared...

EAACI Food Allergy and Anaphylaxis Guidelines. Primary prevention of food allergy

NARCIS (Netherlands)

Muraro, A.; Halken, S.; Arshad, S. H.; Beyer, K.; Dubois, A. E. J.; Du Toit, G.; Eigenmann, P. A.; Grimshaw, K. E. C.; Hoest, A.; Lack, G.; O'Mahony, L.; Papadopoulos, N. G.; Panesar, S.; Prescott, S.; Roberts, G.; de Silva, D.; Venter, C.; Verhasselt, V.; Akdis, A. C.; Sheikh, A.

Food allergy can have significant effects on morbidity and quality of life and can be costly in terms of medical visits and treatments. There is therefore considerable interest in generating efficient approaches that may reduce the risk of developing food allergy. This guideline has been prepared by

Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)

Cinnarizine food-effects in beagle dogs can be avoided by administration in a Self Nano Emulsifying Drug Delivery System (SNEDDS).

Science.gov (United States)

Christiansen, Martin Lau; Holm, Rene; Kristensen, Jakob; Kreilgaard, Mads; Jacobsen, Jette; Abrahamsson, Bertil; Müllertz, Anette

2014-06-16

To elucidate if a SNEDDS approach can eliminate the food-effect on cinnarizine absorption and to, investigate if a nutritional drink, Fresubin energy, could mimic food effect in dogs for the poorly soluble compound cinnarizine. A conventional tablet, a SNEDDS capsule or a SNEDDS tablet, containing cinnarizine, were dosed to beagles dogs in fed or fasted state (n=5), with a one week wash-out period between dosing. Dogs were pre-treated with pentagastrin. Fed state was induced by a nutritional drink (Fresubin Energy®). The food-effect was evaluated by comparing Tmax, Cmax and Bioavailability (F) for the different formulations. Food effect was observed on all three parameters for the conventional tablet; Tmax was delayed 2.5times and bioavailability increased in fed state (from 20.9±5.7 to 53.8±30.1). Apart from an extended Tmax (2.5 and 3.3 times longer in fed state compared to fasted state for the SNEDDS tablets and SNEDDS capsules respectively), food effect on absorption for the SNEDDS capsules and SNEDDS tablets was not observed. The SNEDDS capsules had a higher bioavailability in both fed and fasted state compared to SNEDDS tablets (Ffasted=58.1±16.7, vs. 32.7±11.5), (Ffed=79.3±14.7 vs. 43.7±6.7) There were no significant differences in bioavailability between the conventional tablet in fed state and the SNEDDS capsules. Food effect was observed when dosing cinnarizine with ingestion of the nutritional drink Fresubin Energy. Food effect on cinnarizine could be significantly reduced by dosing either as a SNEEDS capsule or a SNEDDS tablet, however, the SNEDDS tablet resulted in an overall lower absorption than the SNEDDS capsules in both fed and fasted state. The delay in fed state absorption could not be changed by dosing with SNEDDS formulations. Copyright © 2014 Elsevier B.V. All rights reserved.

The potential of food preservation to reduce food waste

OpenAIRE

Martindale, Wayne

2016-01-01

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

Protectionism or Legitimate Regulations: What can Trade Partners Expect from the New US Food Safety Regime?

OpenAIRE

Nakuja, T.; Kerr, William A.

2013-01-01

In January 2011, the US passed the Food Safety Modernization Act (FSMA) which represents a major legislative initiative to revise and strengthen the regulatory regime pertaining to foodborne illness and contamination. The tightening of the regulatory regime was justified on the basis of a number of high-profile foodborne disease incidents, which are claimed to have undermined public confidence in the US food safety system. While tightening food safety regulations inevitably increase barriers ...

Barriers to Sustainable Food Trade: China’s Exports Food Rejected by the U.S. Food and Drug Administration 2011–2017

Directory of Open Access Journals (Sweden)

Xiaowei Wen

2018-05-01

Full Text Available Food export rejection can be a harmful barrier to sustainable international food trade. To understand China’s export food rejected by FDA (Food and Drug Administration of the United States, we analyzed 4047 cases of rejection from February 2011 to July 2017. Although the number of rejected food exported from China to the United States has been declining, and the quality has been improving, there is still space for improvement. Of the 4047 cases of rejection, the Guangdong, Fujian and Shandong provinces were the top three with the largest number of rejected food (1253 (31%, 520 (12.8%, and 508 (12.6%, respectively (being rejected mainly in New York and Los Angeles. The top four types of rejected food involved fruits and vegetables, fishery and seafood products, bakery products, grain and related processed products. More importantly, the major reasons for rejection can be attributed to problems in maintaining food safety, namely: (1 the food contained filth, decay, decomposition or other substances; (2, the food contained toxic and harmful substances (e.g., suspected melamine, chemical insecticides, or lead; and (3 the food contained agricultural and veterinary drugs. The results are of great implications for the United States to regulate the imported food from China, and for China to improve the quality and safety of export food.

Improving children's dairy food and calcium intake: can intervention work? A systematic review of the literature.

Science.gov (United States)

Hendrie, Gilly A; Brindal, Emily; Baird, Danielle; Gardner, Claire

2013-02-01

Strategies are needed to address the shortfall in children's dairy food and Ca intakes. The present review identified interventions targeting an increase in children's dairy food or Ca intakes, and determined characteristics associated with successful intervention. A systematic literature search identified fourteen intervention studies, published in English, between 1990 and 2010. Studies were evaluated for study population, setting and mode of delivery, dietary targets and outcome measures, measures of intervention intensity, intervention description, the use of behaviour change techniques and intervention effectiveness. Interventions targeting an increase in dairy food or Ca intake. Children aged 5-12 years. Ten of the fourteen studies were considered to be effective. Studies focusing on encouraging intake of dairy foods or Ca alone were all effective, compared with 55 % of studies promoting dairy within the context of a healthy diet. Effective interventions tended to be higher in intensity, provide dairy foods and were delivered across a variety of settings to a range of primary targets. The number of behaviour change techniques used did not differentiate effective and ineffective interventions, but the use of taste exposure and prompting practice appeared to be important for effective intervention. Interventions that target an increase in children's dairy food or Ca intake could potentially increase children's dairy food intake by about one serving daily. Research conducted outside the USA is needed. The review has identified some promising strategies likely to be part of effective interventions for improving dairy and Ca intakes in countries where children's intake is insufficient.

New food policy

DEFF Research Database (Denmark)

Christensen, Tove; Andersen, Lill

The urbanisation, technical changes, and the industrialisation of the food systems on one hand and increased income and changes in lifestyles on the other hand transform the way food is produced, marketed and consumed - those changes call for changes in the nature of food policy. Concerns over food...... safety have become an important driver of reform of food policy. In particular, the BSE crisis in 1996 had a significant impact on the formulation of a change in food safety policy in the EU. The White Paper on Food Safety was prepared by the EU commision as a response to the BSE scandal as the EU felt...... a need for restablishing public confidence in its food supply, its food science, its laws and its food control. In addition, the White Paper on Food Safety points towards a farm to fork policy in that 'as the food production chain is becoming increasingly complex, the health of consumers can ony...

Development of Food Security Information System Based on Business Intelligence in Food Security Agency, Ministry of Agriculture, Indonesia

OpenAIRE

Hendrawaty, Manise; Harisno, Harisno

2014-01-01

Food is the main basic need of human, because of that fulfillment of human need of food has to be fulfilled. So it can fulfill that need, then government institution, Food Security Agency (BKP) is formed so it can monitor fulfillment of food need of society. The goals of this writing are to develop food security information system that provides dashboard facility based on business intelligence, to develop food security information system that can give fast, precise and real time information a...

21 CFR 146.141 - Canned orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food... Beverages § 146.141 Canned orange juice. (a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to which...

Design of a Distributed Food Traceability Platform and Its Application in Food Traceability at Guangdong Province

Directory of Open Access Journals (Sweden)

Luo Haibiao

2017-01-01

Full Text Available Food traceability is an important measure to secure food safety. This paper designed a food traceability platform based on distribution framework and implemented it in Guangdong province. The platform can provide traceability service, production and management service for food enterprise, provide forward and backward traceability of the whole cycle of food production and circulation, and provide various methods of food traceability for public. One characteristic of the platform is that it opens up the data flow among production, circulation and supervising departments, and builds a unified commodity circulation data pool. Based on the flow data pool, not only the production and circulation information of the food product can be traced, but also its inspection and quarantine information. Another characteristic of the platform is that its database and data interface were developed based on the fool electronic traceability standards formulated by the National Food and Drug Administration. Its interface standardization and compatibility with other food traceability platforms can thus be guaranteed. The platform is running at Guangdong province for key supervising products of Infant formula foods (including milk powder, rice flour, farina, etc, editable oil and liquor. The public can use the Guangdong food traceability portal, mobile APP, Wechat or the self-service terminals in the supermarkets to trace food products by scanning or input its traceability code or its product code and verify its authenticity. It will help to promote consumer confidence in food safety.

Uncovering the nutritional landscape of food.

Directory of Open Access Journals (Sweden)

Seunghyeon Kim

Full Text Available Recent progresses in data-driven analysis methods, including network-based approaches, are revolutionizing many classical disciplines. These techniques can also be applied to food and nutrition, which must be studied to design healthy diets. Using nutritional information from over 1,000 raw foods, we systematically evaluated the nutrient composition of each food in regards to satisfying daily nutritional requirements. The nutrient balance of a food was quantified and termed nutritional fitness; this measure was based on the food's frequency of occurrence in nutritionally adequate food combinations. Nutritional fitness offers a way to prioritize recommendable foods within a global network of foods, in which foods are connected based on the similarities of their nutrient compositions. We identified a number of key nutrients, such as choline and α-linolenic acid, whose levels in foods can critically affect the nutritional fitness of the foods. Analogously, pairs of nutrients can have the same effect. In fact, two nutrients can synergistically affect the nutritional fitness, although the individual nutrients alone may not have an impact. This result, involving the tendency among nutrients to exhibit correlations in their abundances across foods, implies a hidden layer of complexity when exploring for foods whose balance of nutrients within pairs holistically helps meet nutritional requirements. Interestingly, foods with high nutritional fitness successfully maintain this nutrient balance. This effect expands our scope to a diverse repertoire of nutrient-nutrient correlations, which are integrated under a common network framework that yields unexpected yet coherent associations between nutrients. Our nutrient-profiling approach combined with a network-based analysis provides a more unbiased, global view of the relationships between foods and nutrients, and can be extended towards nutritional policies, food marketing, and personalized nutrition.

Understanding the Relationship Between Food Variety, Food Intake, and Energy Balance.

Science.gov (United States)

Raynor, Hollie A; Vadiveloo, Maya

2018-03-01

In accordance with US dietary guidance, incorporating variety into the diet can align with energy balance, though greater food variety in some categories may make energy balance more challenging. Thus, experimental and epidemiologic evidence is summarized on the relationship between food variety, food and energy intake, and energy balance. Lab-based, experimental research consistently demonstrates that greater variety within foods or sensory characteristics of food increases food and energy intake within an eating occasion. Epidemiologic evidence is less consistent, potentially driven by differing methodologies, particularly in defining and measuring food variety. Moreover, the effect of variety on energy balance appears to be moderated by food energy density. Integrating insights from experimental and epidemiologic research are essential for strengthening food variety guidance including developing evidence-based definitions of food variety, understanding moderators of the relationship, and developing practical guidance interpretable to consumers.

What determines the acceptability of genetically modified food that can improve human nutrition?

Science.gov (United States)

Purchase, Iain F H

2005-09-01

It has been predicted that by 2025 there will be an annual shortfall of cereals for feeding the human population of 68.5 million tones. One possible solution is the use of genetically modified (GM) crops, which are already grown extensively (59 million ha of GM crops were planted in 2002) in the USA, South America, Africa and China. Nevertheless, there is considerable disagreement about the advisability of using such crops, particularly in Europe. Obviously, the safety of the food derived from the GM crops is a primary consideration. Safety assessment relies on establishing that the food is substantially equivalent to its non-GM counterpart and specific testing for allergenicity of proteins and toxicity of metabolites and the whole food. There appears to be international agreement on the principles of safety assessment. Safety to the environment is equally important, but will not be covered in this presentation. The public's perception of the risk of new technology is critical to its acceptance. Perception of risk, in turn, depends on the credibility of the source of the information and trust in the regulatory process. In many countries, the public appears to have lost its trust in the scientists and government dealing with GM food, making the acceptability of GM crops uncertain. Of equal importance are the socio-economic factors that impinge on the viability of GM produce. These include intellectual property protection, trade liberalization (through subsidy and tariff barriers in developed countries) and the intensity of bio safety regulations. The socio-economic interests of developed and developing countries may diverge and may even be contradictory in any one country. Acceptance of GM crops will thus depend on detailed issues surrounding particular crops and economies.

What determines the acceptability of genetically modified food that can improve human nutrition?

International Nuclear Information System (INIS)

Purchase, Iain F.H.

2005-01-01

It has been predicted that by 2025 there will be an annual shortfall of cereals for feeding the human population of 68.5 million tonnes. One possible solution is the use of genetically modified (GM) crops, which are already grown extensively (59 million ha of GM crops were planted in 2002) in the USA, South America, Africa and China. Nevertheless, there is considerable disagreement about the advisability of using such crops, particularly in Europe. Obviously, the safety of the food derived from the GM crops is a primary consideration. Safety assessment relies on establishing that the food is substantially equivalent to its non-GM counterpart and specific testing for allergenicity of proteins and toxicity of metabolites and the whole food. There appears to be international agreement on the principles of safety assessment. Safety to the environment is equally important, but will not be covered in this presentation. The public's perception of the risk of new technology is critical to its acceptance. Perception of risk, in turn, depends on the credibility of the source of the information and trust in the regulatory process. In many countries, the public appears to have lost its trust in the scientists and government dealing with GM food, making the acceptability of GM crops uncertain. Of equal importance are the socio-economic factors that impinge on the viability of GM produce. These include intellectual property protection, trade liberalisation (through subsidy and tariff barriers in developed countries) and the intensity of bio safety regulations. The socio-economic interests of developed and developing countries may diverge and may even be contradictory in any one country. Acceptance of GM crops will thus depend on detailed issues surrounding particular crops and economies

What determines the acceptability of genetically modified food that can improve human nutrition?

Energy Technology Data Exchange (ETDEWEB)

Purchase, Iain F.H. [University of Manchester, Oxford Road, Manchester M13 9PT (United Kingdom)

2005-09-01

It has been predicted that by 2025 there will be an annual shortfall of cereals for feeding the human population of 68.5 million tonnes. One possible solution is the use of genetically modified (GM) crops, which are already grown extensively (59 million ha of GM crops were planted in 2002) in the USA, South America, Africa and China. Nevertheless, there is considerable disagreement about the advisability of using such crops, particularly in Europe. Obviously, the safety of the food derived from the GM crops is a primary consideration. Safety assessment relies on establishing that the food is substantially equivalent to its non-GM counterpart and specific testing for allergenicity of proteins and toxicity of metabolites and the whole food. There appears to be international agreement on the principles of safety assessment. Safety to the environment is equally important, but will not be covered in this presentation. The public's perception of the risk of new technology is critical to its acceptance. Perception of risk, in turn, depends on the credibility of the source of the information and trust in the regulatory process. In many countries, the public appears to have lost its trust in the scientists and government dealing with GM food, making the acceptability of GM crops uncertain. Of equal importance are the socio-economic factors that impinge on the viability of GM produce. These include intellectual property protection, trade liberalisation (through subsidy and tariff barriers in developed countries) and the intensity of bio safety regulations. The socio-economic interests of developed and developing countries may diverge and may even be contradictory in any one country. Acceptance of GM crops will thus depend on detailed issues surrounding particular crops and economies.

Food safety regulatory systems in Europe and China：A study of how co-regulation can improve regulatory effectiveness

Institute of Scientific and Technical Information of China (English)

Kevin Chen; WANG Xin-xin; SONG Hai-ying

2015-01-01

Food safety has received a great deal of attention in both developed and developing countries in recent years. In China, the numerous food scandals and scares that have struck over the past decade have spurred signiifcant food safety regulatory reform, which has been increasingly oriented towards the public-private partnership model adopted by the Europe Union’s (EU) food safety regulatory system. This paper analyzes the development of both the EU’s and China’s food safety regu-latory systems, identiifes the current chalenges for China and additionaly considers the role of public-private partnership. The success of co-regulation in the food regulatory system would bring signiifcant beneifts and opportunities for China. Finaly, this paper recommends additional measures like training and grants to improve the private’s sector effectiveness in co-regulating China’s food safety issues.

Application of the broad-spectrum bacteriocin enterocin AS-48 to inhibit Bacillus coagulans in canned fruit and vegetable foods.

Science.gov (United States)

Lucas, R; Grande, M A J; Abriouel, H; Maqueda, M; Ben Omar, N; Valdivia, E; Martínez-Cañamero, M; Gálvez, A

2006-10-01

The enterococcal bacteriocin (enterocin) AS-48 is a broad-spectrum cyclic peptide. Enterocin AS-48 was tested against Bacillus coagulans in three vegetable canned foods: tomato paste (pH 4.64), syrup from canned peaches (pH 3.97), and juice from canned pineapple (pH 3.65). When vegetative cells of B. coagulans CECT (Spanish Type Culture Collection) 12 were inoculated in tomato paste supplemented with 6 microg/ml AS-48 and stored at different temperatures, viable cell counts were reduced by approximately 2.37 (4 degrees C), 4.3 (22 degrees C) and 3.0 (37 degrees C) log units within 24 h storage. After 15-days storage, no viable cells were detected in any sample. Strain B. coagulans CECT 561 showed a poor survival in tomato paste, but surviving cells were also killed by AS-48. The bacteriocin was also very active against B. coagulans CECT 12 vegetative cells in juice from canned pineapple stored at 22 degrees C, and slightly less active in syrup from canned peaches. In food samples supplemented with 1.5% lactic acid, enterocin AS-48 (6 microg/ml) rapidly reduced viable counts of vegetative cells below detection limits within 24 h storage. Addition of glucose and sucrose (10% and 20%) significantly increased bacteriocin activity against vegetative cells of B. coagulans CECT 12. Enterocin AS-48 had no significant effect on B. coagulans CECT 12 spores. However, the combined application of AS-48 and heat (80-95 degrees C for 5 min) significantly increased the effect of thermal treatments on spores.

Bisphenol A (BPA) in U.S. food.

Science.gov (United States)

Schecter, Arnold; Malik, Noor; Haffner, Darrah; Smith, Sarah; Harris, T Robert; Paepke, Olaf; Birnbaum, Linda

2010-12-15

Bisphenol A (BPA) is a chemical used for lining metal cans and in polycarbonate plastics, such as baby bottles. In rodents, BPA is associated with early sexual maturation, altered behavior, and effects on prostate and mammary glands. In humans, BPA is associated with cardiovascular disease, diabetes, and male sexual dysfunction in exposed workers. Food is a major exposure source. We know of no studies reporting BPA in U.S. fresh food, canned food, and food in plastic packaging in peer reviewed journals. We measured BPA levels in 105 fresh and canned foods, foods sold in plastic packaging, and in cat and dog foods in cans and plastic packaging. We detected BPA in 63 of 105 samples, including fresh turkey, canned green beans, and canned infant formula. Ninety-three of these samples were triplicates which had similar detected levels. Detected levels ranged from 0.23 to 65.0 ng/g ww and were not associated with type of food or packaging but did vary with pH. BPA levels were higher for foods of pH 5 compared to more acidic and alkaline foods. Detected levels were comparable to those found by others. Further research is indicated to determine BPA levels in U.S. food in larger, representative sampling.

Uncovering the Nutritional Landscape of Food

Science.gov (United States)

Kim, Seunghyeon; Sung, Jaeyun; Foo, Mathias; Jin, Yong-Su; Kim, Pan-Jun

2015-01-01

Recent progresses in data-driven analysis methods, including network-based approaches, are revolutionizing many classical disciplines. These techniques can also be applied to food and nutrition, which must be studied to design healthy diets. Using nutritional information from over 1,000 raw foods, we systematically evaluated the nutrient composition of each food in regards to satisfying daily nutritional requirements. The nutrient balance of a food was quantified and termed nutritional fitness; this measure was based on the food’s frequency of occurrence in nutritionally adequate food combinations. Nutritional fitness offers a way to prioritize recommendable foods within a global network of foods, in which foods are connected based on the similarities of their nutrient compositions. We identified a number of key nutrients, such as choline and α-linolenic acid, whose levels in foods can critically affect the nutritional fitness of the foods. Analogously, pairs of nutrients can have the same effect. In fact, two nutrients can synergistically affect the nutritional fitness, although the individual nutrients alone may not have an impact. This result, involving the tendency among nutrients to exhibit correlations in their abundances across foods, implies a hidden layer of complexity when exploring for foods whose balance of nutrients within pairs holistically helps meet nutritional requirements. Interestingly, foods with high nutritional fitness successfully maintain this nutrient balance. This effect expands our scope to a diverse repertoire of nutrient-nutrient correlations, which are integrated under a common network framework that yields unexpected yet coherent associations between nutrients. Our nutrient-profiling approach combined with a network-based analysis provides a more unbiased, global view of the relationships between foods and nutrients, and can be extended towards nutritional policies, food marketing, and personalized nutrition. PMID:25768022

Food irradiation: chemistry and applications

International Nuclear Information System (INIS)

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

1994-01-01

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

Cutting Food Waste through Cooperation along the Food Supply Chain

Directory of Open Access Journals (Sweden)

Christine Göbel

2015-01-01

Full Text Available Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC. The aim of this study is (1 to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2 to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.

Packing for food irradiation

Energy Technology Data Exchange (ETDEWEB)

Chmielewski, A G [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

2006-07-01

Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

Packing for food irradiation

International Nuclear Information System (INIS)

Chmielewski, A.G.

2006-01-01

Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)

Addressing Food Allergies

Science.gov (United States)

DeVoe, Jeanne Jackson

2008-01-01

Since 1960, the incidence of food allergies in children has grown fivefold, from 1 in 100 children to 1 in 20 children, according to the Food Allergy Initiative. Food allergies cause anaphylactic shock, the most severe type of allergic reaction, which can lead to death within minutes if left untreated. While there are no standard guidelines from…

The impact of food allergy on household level

NARCIS (Netherlands)

Voordouw, J.

2010-01-01

Adverse reactions to food can be caused by food hypersensitivity. Prominent examples include food allergy or food intolerance. Patients suffering from food hypersensitivity have inappropriate autoimmune system reactions to potentially harmless food components. Symptoms can vary from uncomfortable

Food control concept: Food safety/ingestion issues

International Nuclear Information System (INIS)

Armstrong, B.

1995-01-01

This talk outlines the issues in food safety/ingestion in the case of radiation accidents at nuclear power plants and how emergency preparedness plans can/should be tailored. The major topics are as follows: In Washington: food safety/ingestion issues exist at transition between response and regulatory worlds; agricultural concerns; customer concerns; Three Mile Island: detailed maps; development of response procedures; development of tools; legal issues

Not everyone can afford an apple a day: stigma and food insecurity ...

African Journals Online (AJOL)

... to contribute to the web of community ties which function as a social safety net. Interventions designed to support former OVCs must focus on building social capital and supporting emotional resiliency in addition to providing material support. Keywords: OVCs, qualitative research, food security, rural, stigma, former OVCs ...

Post Launch Monitoring of food products : what can be learned from pharmacovigilance

NARCIS (Netherlands)

van Puijenbroek, E P; Hepburn, P A; Herd, T M; van Grootheest, A C

Post Launch Monitoring (PLM) is one of the new approaches that are used in assessing the safety of novel foods or ingredients. It shares a close resemblance with procedures applied in the field of medicines, where Post Marketing Surveillance (PMS) has been carried out since the beginning of the

Quality Function Deployment (QFD)-can it be used to develop food products?

NARCIS (Netherlands)

Benner, M.; Linnemann, A.R.; Jongen, W.M.F.; Folstar, P.

2003-01-01

Publications on the use of Quality Function Deployment (QFD) for the development of food products state that the method is potentially a useful tool. The use of QFD would enlarge the chance of success, produce higher quality products and decrease the cost and the development time. However, a

Quality Function Deployment (QFD) - Can it be used to develop food products?

NARCIS (Netherlands)

Benner, M.; Linnemann, A.R.; Jongen, W.M.F.; Folstar, P.

2003-01-01

Publications on the use of Quality Function Deployment (QFD) for the development of food products state that the method is potentially a useful tool. The use of QFD would enlarge the chance of success, produce higher quality products and decrease the cost and the development time. However, a

"Too much of that stuff can't be good": Canadian teens, morality, and fast food consumption.

Science.gov (United States)

McPhail, Deborah; Chapman, Gwen E; Beagan, Brenda L

2011-07-01

Recently, public health agents and the popular media have argued that rising levels of obesity are due, in part, to "obesogenic" environments, and in particular to the clustering of fast food establishments in Western urban centers that are poor and working class. Our findings from a multi-site, cross-national qualitative study of teenaged Canadians' eating practices in urban and rural areas offer another perspective on this topic, showing that fast food consumption is not simply a function of the location of fast food outlets, and that Canadian teens engage in complex ways with the varied dimensions of choosing (or rejecting) fast foods. Drawing on evidence gleaned from semi-structured interviews with 132 teenagers (77 girls and 55 boys, ages 13-19 years) carried out between 2007 and 2009, we maintain that no easy relationship exists between the geographical availability of fast food and teen eating behaviors. We use critical obesity literature that challenges widely accepted understandings about obesity prevalence and etiology, as well as Lamont's (1992, 2000) concept of "moral boundary work," to argue that teen fast food consumption and avoidance is multifaceted and does not stem exclusively nor directly from spatial proximity or social class. Through moral boundary work, in which teens negotiated with moralistic notions of healthy eating, participants made and re-made themselves as "good" and successful subjects by Othering those who were "bad" in references to socially derived discourses of healthy eating. Copyright © 2011 Elsevier Ltd. All rights reserved.

Most Campylobacter subtypes from sporadic infections can be found in retail poultry products and food animals

DEFF Research Database (Denmark)

Nielsen, Eva M.; Fussing, V.; Engberg, J.

2006-01-01

subtypes that were also found in food as opposed to 31% of travel-associated infections. The results showed differences in the various Campylobacter populations, e.g. the Danish population as reflected in the domestically acquired infections and the Danish-produced food was more uniform than the isolates......The subtypes of Campylobacter isolates from human infections in two Danish counties were compared to isolates from retail food samples and faecal samples from chickens, pigs and cattle. During a 1-year period, 1285 Campylobacter isolates from these sources were typed by two methods: 'Penner' heat......-stable serotyping and automated ribotyping (RiboPrinting). C. jejuni was the dominating species, but C. coli was more prevalent among food and chicken isolates (16%) compared to human isolates (4%). In total, 356 different combined sero-ribotypes (subtypes) were found. A large subtype overlap was seen between human...

"If I Can Afford Steak, Why Worry About Buying Beans": African American Men's Perceptions of Their Food Environment.

Science.gov (United States)

Sherman, Ledric D; Griffith, Derek M

2018-05-01

Due to the high level of food-related chronic diseases for African American men, the purpose of this qualitative study was to induce ( n = 83) urban American men's perspective of their food environment considering different ethnic subgroups, built environment, and the temporal context using a phenomenological method and snowball sampling. Focus group interviews were audio-recorded, transcribed, and entered into ATLAS.ti to aid in establishing themes. African American men perceived that fast-food chains are their food choices and that they do not have any other healthy alternatives near their residential community. Their perspective of their current environment was primarily influenced by their formative years, the availability of current food environments, marketing and advertising of food on television, and the cost of eating healthy as compared to the cost of eating what is convenient to their residence. A central theme of the findings of this study is that the availability and accessibility of restaurants and food options are harmful to health over time. The finding suggests that future interventions should consider and incorporate how people develop and understand their current food practices and environment through the lens of time, not just their adult context.

Influence of audiovisuals and food samples on consumer acceptance of food irradiation

International Nuclear Information System (INIS)

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

1994-01-01

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

21 CFR 145.190 - Canned prunes.

Science.gov (United States)

2010-04-01

... of a mixture of brown sugar and honey, an appropriate statement would be “___ sirup of brown sugar... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prunes. 145.190 Section 145.190 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

21 CFR 145.130 - Canned figs.

Science.gov (United States)

2010-04-01

..., a mixture of brown sugar and honey, the statement “___ sirup of brown sugar and honey” the blank to... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned figs. 145.130 Section 145.130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

Growing Lots of Food Very Fast Can Hurt our Water for a Long Time, Longer Than You Might Think

Science.gov (United States)

Van Meter, K. J.; Basu, N. B.

2016-12-01

More people arrive here every day, and we keep trying to grow enough food for them to eat. We try to grow more and more by adding things that can hurt our water and our air. We try to keep track of these things that we add, but we don't understand where it all goes. We don't understand how much is in the ground. We don't understand how much is in the water under the ground. We don't understand how long the water will be bad, even after we stop adding things to help grow more food. Many people have tried to stop adding these things, or to stop these things from getting to the water, and they get sad when they have worked hard to do better but the water stays bad. In our work, we try to help people understand how to make the water better, even when they have to grow a lot of food. We have looked at the ground all around where people grow a lot of food, and have found that some of the bad things stay behind in the ground. This means that even when we work hard to make our water good, the things left in the ground might make our water stay bad for a long time. We tried to find out how long it would take to make our water good if we are working our hardest to be better. It will take longer than you might think, maybe three times as many years as you have fingers.

Communicating with Parents about Food Allergies

Science.gov (United States)

Cohen, Belinda

2008-01-01

About 3 million children in the United States have food allergies. Each year violent reactions to food kill almost 150 people. For teachers dealing with the food allergies of young children these can be frightening statistics. To keep students safe, they must familiarize themselves with food allergy facts so they can communicate openly and often…

Review on applied foods and analyzed methods in identification testing of irradiated foods

International Nuclear Information System (INIS)

Kim, Kwang Hoon; Lee, Hoo Chul; Park, Sung Hyun; Kim, Soo Jin; Kim, Kwan Soo; Jeong, Il Yun; Lee, Ju Woon; Yook, Hong Sun

2010-01-01

Identification methods of irradiated foods have been adopted as official test by EU and Codex. PSL, TL, ESR and GC/MS methods were registered in Korea food code on 2009 and put in force as control system of verification for labelling of food irradiation. But most generally applicable PSL and TL methods are specified applicable foods according to domestic approved items. Unlike these specifications, foods unpermitted in Korea are included in applicable items of ESR and GC/MS methods. According to recent research data, numerous food groups are possible to effective legal control by identification and these items are demanded to permit regulations for irradiation additionally. Especially, the prohibition of irradiation for meats or seafoods is not harmonized with international standards and interacts as trade friction or industrial restrictions due to unprepared domestic regulation. Hence, extension of domestic legal permission for food irradiation can contrive to related industrial development and also can reduce trade friction and enhance international competitiveness

Impulsive reactions to food-cues predict subsequent food craving.

Science.gov (United States)

Meule, Adrian; Lutz, Annika P C; Vögele, Claus; Kübler, Andrea

2014-01-01

Low inhibitory control has been associated with overeating and addictive behaviors. Inhibitory control can modulate cue-elicited craving in social or alcohol-dependent drinkers, and trait impulsivity may also play a role in food-cue reactivity. The current study investigated food-cue affected response inhibition and its relationship to food craving using a stop-signal task with pictures of food and neutral stimuli. Participants responded slower to food pictures as compared to neutral pictures. Reaction times in response to food pictures positively predicted scores on the Food Cravings Questionnaire - State (FCQ-S) after the task and particularly scores on its hunger subscale. Lower inhibitory performance in response to food pictures predicted higher FCQ-S scores and particularly those related to a desire for food and lack of control over consumption. Task performance was unrelated to current dieting or other measures of habitual eating behaviors. Results support models on interactive effects of top-down inhibitory control processes and bottom-up hedonic signals in the self-regulation of eating behavior, such that low inhibitory control specifically in response to appetitive stimuli is associated with increased craving, which may ultimately result in overeating. © 2013.

Accuracy of localizing radiopaque markers by abdominal radiography and correlation between their gastric emptying rate and that of a canned food in dogs

International Nuclear Information System (INIS)

Guilford, W.G.; Lawoko, C.R.O.; Allen, F.J.

1997-01-01

Objectives: To determine accuracy of abdominal radiography in locating radiopaque markers in the gastrointestinal tract and to assess correlation between gastric emptying rate of radiopaque markers and that of canned food. Animals: 17 healthy dogs. Procedure: Dogs were fed thirty 1.5-mm markers and ten 5-mm markers mixed in sufficient food to meet 25% of their daily caloric intake. They were then euthanatized by administration of an overdose of barbiturate at 1, 2, 5, 8, or 12 hours after eating and the abdomen was radiographed. The stomach, small intestine, and large intestine were then separated and radiographed in isolation. The wet and dry weights of the stomach contents were determined. The apparent and actual locations of the markers and the gastric emptying rates of markers, wet matter, and dry matter were compared, using rank correlation. Results: All comparisons indicated significant (P 0.92). The mean difference between the apparent and actual locations of the markers was < 3% for all comparisons. The mean difference between the percentage of small markers and large markers retained in the stomach and that of dry matter was 7.8 (SD, 6.2; range, 0 to 18)% and 11.9 (SD, 12.5; range, 0 to 44)%, respectively. Conclusions: The gastric emptying and orocolic transit rates of the markers were accurately predicted by abdominal radiography. The gastric emptying rate of the diet and the small markers and, to a lesser extent, the large markers was closely correlated. Clinical Relevance: When fed with a special canned food diet, radiopaque markers can be used to assess the gastric emptying rate of food with sufficient accuracy for clinical purposes

The Influences of Western Food Culture on Contemporary Chinese Food Culture

Institute of Scientific and Technical Information of China (English)

张林

2017-01-01

Food, an essential prerequisite for existence, plays an irreplaceable role in the development of society and in the progress of human beings. Chinese food culture has a long and bril iant history, but under the huge impacts of the western civilization, it has been greatly influenced. From these study, the positive influences of the western food culture on the contemporary Chinese food culture can be clearly seen, which also have promoted the diverse developments of Chinese dietary culture.

Food provision among food relief agencies in rural Australia, and perceived barriers and enablers to provide healthy food.

Science.gov (United States)

Bortolin, Natalia; Priestly, Jaqueline; Sangster, Janice

2018-04-01

Food insecurity affects 4-14% of Australians, and up to 82% of vulnerable groups. Food relief agencies commonly provide food parcels or food vouchers. Little research has been undertaken on food relief agencies within rural Australia. This study determined the type of food assistance provided by rural food relief agencies, and barriers and enablers to provide healthy food. Cross-sectional study, using telephone questionnaires with qualitative and quantitative aspects. Data were analysed using descriptive statistics and thematic analysis. Rural New South Wales, Australia. Representatives of 10 food relief agencies. Types of food assistance and food provided, and the barriers and enablers to provide healthy food to clients. Most agencies provided food hampers and perishable and non-perishable food. Rural food relief agencies had a greater capacity to provide non-perishable compared to perishable food. Grains, breads and cereals, and canned fruit and vegetables were most popular. Nine key themes emerged including 'Ability to purchase and provide healthy food', 'Ability to regulate food purchased or chosen by clients', 'Financial constraints of the agency' and 'Lack of storage'. There are many variables to consider in order to understand the capacity of rural food relief agencies to provide healthy food. There are also opportunities for food relief agencies to appraise current practices and make changes. Initiatives to improve storage facilities and food availability are key and include networking with local businesses, community organisations and government. Rural food relief agency clients could benefit from accessing food literacy and health programs like FoodREDi, OzHarvest NEST and SecondBite Fresh NED. © 2017 National Rural Health Alliance Inc.

Food irradiation - Problems and promises

International Nuclear Information System (INIS)

Hickman, J.R.

1974-01-01

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

Simultaneous determination of cadmium, iron and tin in canned foods using high-resolution continuum source graphite furnace atomic absorption spectrometry.

Science.gov (United States)

Leao, Danilo J; Junior, Mario M S; Brandao, Geovani C; Ferreira, Sergio L C

2016-06-01

A method was established to simultaneously determine cadmium, iron and tin in canned-food samples using high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GF AAS). The quantification step has been performed using the primary line (228.802nm) for cadmium and the adjacent secondary lines (228.725nm and 228.668nm) for iron and tin, respectively. The selected chemical modifier was an acid solution that contained a mixture of 0.1% (w/v) Pd and 0.05% (w/v) Mg. The absorbance signals were measured based on the peak area using 3 pixels for cadmium and 5 pixels for iron and tin. Under these conditions, cadmium, iron and tin have been determined in canned-food samples using the external calibration technique based on aqueous standards, where the limits of quantification were 2.10ngg(-1) for cadmium, 1.95mgkg(-1) for iron and 3.00mgkg(-1) for tin, and the characteristic masses were 1.0pg for cadmium, 0.9ng for iron and 1.1ng for tin. The precision was evaluated using two solutions of each metal ion, and the results, which were expressed as the relative standard deviation (RSD%), were 3.4-6.8%. The method accuracy for cadmium and iron was confirmed by analyzing a certified reference material of apple leaves (NIST 1515), which was supplied by NIST. However, for tin, the accuracy was confirmed by comparing the results of the proposed method and another analytical technique (inductively coupled plasma optical emission spectrometry). The proposed procedure was applied to determine cadmium, iron and tin in canned samples of peeled tomato and sardine. Eleven samples were analyzed, and the analyte concentrations were 3.57-62.9ngg(-1), 2.68-31.48mgkg(-1) and 4.06-122.0mgkg(-1) for cadmium, iron and tin, respectively. In all analyzed samples, the cadmium and tin contents were lower than the permissible maximum levels for these metals in canned foods in the Brazilian legislation. Copyright © 2016. Published by Elsevier B.V.

Food sovereignty, food security and health equity: a meta-narrative mapping exercise

Science.gov (United States)

Weiler, Anelyse M.; Hergesheimer, Chris; Brisbois, Ben; Wittman, Hannah; Yassi, Annalee; Spiegel, Jerry M.

2015-01-01

There has been growing policy interest in social justice issues related to both health and food. We sought to understand the state of knowledge on relationships between health equity—i.e. health inequalities that are socially produced—and food systems, where the concepts of ‘food security’ and ‘food sovereignty’ are prominent. We undertook exploratory scoping and mapping stages of a ‘meta-narrative synthesis’ on pathways from global food systems to health equity outcomes. The review was oriented by a conceptual framework delineating eight pathways to health (in)equity through the food system: 1—Multi-Scalar Environmental, Social Context; 2—Occupational Exposures; 3—Environmental Change; 4—Traditional Livelihoods, Cultural Continuity; 5—Intake of Contaminants; 6—Nutrition; 7—Social Determinants of Health and 8—Political, Economic and Regulatory context. The terms ‘food security’ and ‘food sovereignty’ were, respectively, paired with a series of health equity-related terms. Combinations of health equity and food security (1414 citations) greatly outnumbered pairings with food sovereignty (18 citations). Prominent crosscutting themes that were observed included climate change, biotechnology, gender, racialization, indigeneity, poverty, citizenship and HIV as well as institutional barriers to reducing health inequities in the food system. The literature indicates that food sovereignty-based approaches to health in specific contexts, such as advancing healthy school food systems, promoting soil fertility, gender equity and nutrition, and addressing structural racism, can complement the longer-term socio-political restructuring processes that health equity requires. Our conceptual model offers a useful starting point for identifying interventions with strong potential to promote health equity. A research agenda to explore project-based interventions in the food system along these pathways can support the identification of ways to

Food sovereignty, food security and health equity: a meta-narrative mapping exercise.

Science.gov (United States)

Weiler, Anelyse M; Hergesheimer, Chris; Brisbois, Ben; Wittman, Hannah; Yassi, Annalee; Spiegel, Jerry M

2015-10-01

There has been growing policy interest in social justice issues related to both health and food. We sought to understand the state of knowledge on relationships between health equity--i.e. health inequalities that are socially produced--and food systems, where the concepts of 'food security' and 'food sovereignty' are prominent. We undertook exploratory scoping and mapping stages of a 'meta-narrative synthesis' on pathways from global food systems to health equity outcomes. The review was oriented by a conceptual framework delineating eight pathways to health (in)equity through the food system: 1--Multi-Scalar Environmental, Social Context; 2--Occupational Exposures; 3--Environmental Change; 4--Traditional Livelihoods, Cultural Continuity; 5--Intake of Contaminants; 6--Nutrition; 7--Social Determinants of Health and 8--Political, Economic and Regulatory context. The terms 'food security' and 'food sovereignty' were, respectively, paired with a series of health equity-related terms. Combinations of health equity and food security (1414 citations) greatly outnumbered pairings with food sovereignty (18 citations). Prominent crosscutting themes that were observed included climate change, biotechnology, gender, racialization, indigeneity, poverty, citizenship and HIV as well as institutional barriers to reducing health inequities in the food system. The literature indicates that food sovereignty-based approaches to health in specific contexts, such as advancing healthy school food systems, promoting soil fertility, gender equity and nutrition, and addressing structural racism, can complement the longer-term socio-political restructuring processes that health equity requires. Our conceptual model offers a useful starting point for identifying interventions with strong potential to promote health equity. A research agenda to explore project-based interventions in the food system along these pathways can support the identification of ways to strengthen both food

Food-borne pathogens

International Nuclear Information System (INIS)

Niemand, J.G.

1985-01-01

The Salmonella scare reinforced the importance of never taking chances when it comes to controlling pathogens. The issue has been resolved by radurisation. The article deals with the various pathogens that can effect food and argues the case for radurisation in dealing with them. It also looks at some of the other food products that can be treated using this process

Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste.

Science.gov (United States)

Romani, Simona; Grappi, Silvia; Bagozzi, Richard P; Barone, Ada Maria

2018-02-01

Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE

OpenAIRE

V. B. Krylova; T. V. Gustova

2017-01-01

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

Where do food desert residents buy most of their junk food? Supermarkets.

Science.gov (United States)

Vaughan, Christine A; Cohen, Deborah A; Ghosh-Dastidar, Madhumita; Hunter, Gerald P; Dubowitz, Tamara

2017-10-01

To examine where residents in an area with limited access to healthy foods (an urban food desert) purchased healthier and less healthy foods. Food shopping receipts were collected over a one-week period in 2013. These were analysed to describe where residents shopped for food and what types of food they bought. Two low-income, predominantly African-American neighbourhoods with limited access to healthy foods in Pittsburgh, PA, USA. Two hundred and ninety-three households in which the primary food shoppers were predominantly female (77·8 %) and non-Hispanic black (91·1 %) adults. Full-service supermarkets were by far the most common food retail outlet from which food receipts were returned and accounted for a much larger proportion (57·4 %) of food and beverage expenditures, both healthy and unhealthy, than other food retail outlets. Although patronized less frequently, convenience stores were notable purveyors of unhealthy foods. Findings highlight the need to implement policies that can help to decrease unhealthy food purchases in full-service supermarkets and convenience stores and increase healthy food purchases in convenience stores.

Rising food costs & global food security: Key issues & relevance for India

Science.gov (United States)

Gustafson, Daniel J.

2013-01-01

Rising food costs can have major impact on vulnerable households, pushing those least able to cope further into poverty and hunger. On the other hand, provided appropriate policies and infrastructure are in place, higher agricultural prices can also raise farmers’ incomes and rural wages, improve rural economies and stimulate investment for longer-term economic growth. High food prices since 2007 have had both short-term impacts and long-term consequences, both good and bad. This article reviews the evidence of how rising costs have affected global food security since the food price crisis of 2007-2008, and their impact on different categories of households and countries. In light of recent studies, we know more about how households, and countries, cope or not with food price shocks but a number of contentious issues remain. These include the adequacy of current estimates and the interpretation of national and household food and nutrition security indicators. India is a particularly important country in this regard, given the high number of food insecure, the relative weight of India in global estimates of food and nutrition insecurity, and the puzzles that remain concerning the country's reported declining per capita calorie consumption. Competing explanations for what is behind it are not in agreement, but these all point to the importance of policy and programme innovation and greater investment necessary to reach the achievable goal of food and nutrition security for all. PMID:24135190

Rising food costs & global food security: Key issues & relevance for India

Directory of Open Access Journals (Sweden)

Daniel J Gustafson

2013-01-01

Full Text Available Rising food costs can have major impact on vulnerable households, pushing those least able to cope further into poverty and hunger. On the other hand, provided appropriate policies and infrastructure are in place, higher agricultural prices can also raise farmers′ incomes and rural wages, improve rural economies and stimulate investment for longer-term economic growth. High food prices since 2007 have had both short-term impacts and long-term consequences, both good and bad. This article reviews the evidence of how rising costs have affected global food security since the food price crisis of 2007-2008, and their impact on different categories of households and countries. In light of recent studies, we know more about how households, and countries, cope or not with food price shocks but a number of contentious issues remain. These include the adequacy of current estimates and the interpretation of national and household food and nutrition security indicators. India is a particularly important country in this regard, given the high number of food insecure, the relative weight of India in global estimates of food and nutrition insecurity, and the puzzles that remain concerning the country′s reported declining per capita calorie consumption. Competing explanations for what is behind it are not in agreement, but these all point to the importance of policy and programme innovation and greater investment necessary to reach the achievable goal of food and nutrition security for all.

Rising food costs & global food security: key issues & relevance for India.

Science.gov (United States)

Gustafson, Daniel J

2013-09-01

Rising food costs can have major impact on vulnerable households, pushing those least able to cope further into poverty and hunger. On the other hand, provided appropriate policies and infrastructure are in place, higher agricultural prices can also raise farmers' incomes and rural wages, improve rural economies and stimulate investment for longer-term economic growth. High food prices since 2007 have had both short-term impacts and long-term consequences, both good and bad. This article reviews the evidence of how rising costs have affected global food security since the food price crisis of 2007-2008, and their impact on different categories of households and countries. In light of recent studies, we know more about how households, and countries, cope or not with food price shocks but a number of contentious issues remain. These include the adequacy of current estimates and the interpretation of national and household food and nutrition security indicators. India is a particularly important country in this regard, given the high number of food insecure, the relative weight of India in global estimates of food and nutrition insecurity, and the puzzles that remain concerning the country's reported declining per capita calorie consumption. Competing explanations for what is behind it are not in agreement, but these all point to the importance of policy and programme innovation and greater investment necessary to reach the achievable goal of food and nutrition security for all.

Radiation sterilization and food packaging

International Nuclear Information System (INIS)

Harrison, N.

1991-01-01

Food irradiation by gamma radiation or electron beams offers a number of benefits to be consumer and to the food industry. Low doses can delay fruit ripening while higher doses can reduce or eliminate pathrogenic microorganisms and control insect infestation. However, ionizing radiations are known to have an effect on the plastics used for food packaging, especially PVC and polyethylene. This chapter looks at food irradiation generally, including legislation on the irradiation of food packaging materials. The effect on specific polymers (PVC, polyethylenes, polypropylene, polystyrene, polyamides and flexible laminates) is then considered. It is concluded that few of the plastics used for food packaging are significantly affected by an overall average dose of 10KGy, the maximum likely for the irradiation of prepackaged food in the United Kingdom. (UK)

Linear programming to build food-based dietary guidelines: Romanian food baskets

DEFF Research Database (Denmark)

Parlesak, Alexandr; Robertson, Aileen; Hondru, Gabriela

approach using linear programming methodology to design national dietary recommendations which aim to prevent both NCDs and micronutrient deficiencies and still be affordable by low income groups. This new approach is applied within the context of food availability in Romania in 2014. Eating the same food...... every day is unrealistic and too monotonous to be maintained, so this novel approach is used to select a wide range of diverse foods that can be recommended for a period of up to, for example, one month. The following are the key findings of this report. • The simplest version of the Romanian food.......65 lei (~€ 4.46) for a day. • Key nutrients, primarily vitamin D, calcium, potassium and iron, were found to control the overall price. • The least expensive basket (one day’s rations) is monotonous and the linear programming approach is used to select a wide range of foods that can be recommended...

Food Poisoning

Science.gov (United States)

... precautions should be taken at every stage a food takes — from preparation to cooking to storing leftovers. A lot of this responsibility falls on grown-ups, but kids can help fight germs, too. One of the best ways is to ... to prepare foods. When should you wash? Before you start helping — ...

Food irradiation

International Nuclear Information System (INIS)

1991-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide. (orig.) With 4 figs., 1 tab [de

Food Safety Incidents, Collateral Damage and Trade Policy Responses: China-Canada Agri-Food Trade

OpenAIRE

Liu, Huanan; Hobbs, Jill E.; Kerr, William A.

2008-01-01

As markets become globalized, food safety policy and international trade policy are increasingly intertwined. Globalization also means that food safety incidents are widely reported internationally. One result is that food safety incidents can negatively impact products where no food safety issue exists as consumers lose trust in both foreign and domestic food safety institutions. While the policy framework for dealing with directly effected imported foods is well understood, how to deal with...

Can targeted food taxes and subsidies improve the diet?

DEFF Research Database (Denmark)

Nordström, Leif Jonas; Thunström, Linda

2011-01-01

This paper analyses distributional effects of revenue-neutral tax reforms aimed at improving dietary quality and encouraging healthier grain consumption. Using data on household grain purchases, we analyse both the impact on dietary quality and the tax incidence among income groups of VAT reforms...... of the VAT reforms is therefore difficult to evaluate. With the exception of the lowest income group, the excise duty reforms seem to have a positive health effect across all other income groups, with increases in the intake of fibre and reductions in the intake of saturated fat, sugar and added sugar...... and the excise duty reforms appear to be progressive. The lowest income group pays less food taxes and generally faces a lower overall post-reform price level. The income group that increases its tax payments most is the one with the highest income. This is also the income group that faces the largest increase...

Food irradiation

International Nuclear Information System (INIS)

Kobayashi, Yasuhiko; Kikuchi, Masahiro

2009-01-01

Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

21 CFR 161.190 - Canned tuna.

Science.gov (United States)

2010-04-01

.... (a) Identity. (1) Canned tuna is the food consisting of processed flesh of fish of the species... deemed to be safe if it is not a food additive as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act (the act), or if it is a food additive as so defined, it is used in conformity with...

Sensitive determination of bisphenol A and bisphenol F in canned food using a solid-phase microextraction fibre coated with single-walled carbon nanotubes before GC/MS.

Science.gov (United States)

Rastkari, N; Ahmadkhaniha, R; Yunesian, M; Baleh, L J; Mesdaghinia, A

2010-10-01

A reliable and sensitive method for simultaneous determination of bisphenol A (BPA) and bisphenol F (BPF) in canned food by gas chromatography-mass spectrometry (GC/MS) is described after extraction and pre-concentration by a new solid-phase microextraction (SPME) adsorbent. The potential of single-walled carbon nanotubes (SWCNTs) as SPME adsorbent for the pre-concentration of environmental contaminants has been investigated in recent years. This work was carried out to investigate the feasibility of SWCNTs as a headspace SPME adsorbent for the determination of bisphenol derivatives in canned food. Potential factors affecting the extraction efficiency, including extraction time, extraction temperature, desorption time, desorption temperature, and salinity were optimized. Calibration curves were linear (r(2)> or = 0.994) over the concentration range from 0.30 to 60 microg kg(-1). For both target analytes, the limit of detection (LOD) at signal-to-noise (S/N) ratio of 3 was 0.10 microg kg(-1). In addition, a comparative study between the SWCNT and a commercial polydimethylsiloxane (PDMS) SPME fibre for the determination of bisphenol derivatives in canned food was conducted. SWCNT fibre showed higher extraction capacity, better thermal stability (over 350 degrees C) and longer life span (over 150 times) than the commercial PDMS fibre. The method was successfully applied to determine BPA in canned food samples which were purchased from local markets. BPA was found in some of the samples within the concentration range from 0.5 to 5.2 microg kg(-1).

Technology of food preservation by irradiation

International Nuclear Information System (INIS)

Thomas, Paul

1997-01-01

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

Migration of fluorochemical paper additives from food-contact paper into foods and food simulants.

Science.gov (United States)

Begley, T H; Hsu, W; Noonan, G; Diachenko, G

2008-03-01

Fluorochemical-treated paper was tested to determine the amount of migration that occurs into foods and food-simulating liquids and the characteristics of the migration. Migration characteristics of fluorochemicals from paper were examined in Miglyol, butter, water, vinegar, water-ethanol solutions, emulsions and pure oil containing small amounts of emulsifiers. Additionally, microwave popcorn and chocolate spread were used to investigate migration. Results indicate that fluorochemicals paper additives do migrate to food during actual package use. For example, we found that microwave popcorn contained 3.2 fluorochemical mg kg(-1) popcorn after popping and butter contained 0.1 mg kg(-1) after 40 days at 4 degrees C. Tests also indicate that common food-simulating liquids for migration testing and package material evaluation might not provide an accurate indication of the amount of fluorochemical that actually migrates to food. Tests show that oil containing small amounts of an emulsifier can significantly enhance migration of a fluorochemical from paper.

FOOD ALLERGY IN CHILDHOOD

Directory of Open Access Journals (Sweden)

Marta Santalha

2017-01-01

Conclusions: In these cases, most children had co-sensitization with other allergens, as well as another manifestation of concomitant allergy, showing the role of food allergy in allergic march. Food allergy diagnosis is extremely important, as it can be potentially serious if not prevented by food avoidance.

Food matrix effects on bioaccessibility of B-Carotene can be measured in a vitro gastrointestinal model

NARCIS (Netherlands)

Loo-Bouwman, van C.A.; Naber, T.H.J.; Minekus, M.; Hulshof, P.J.M.; Schaafsma, G.

2014-01-01

Since the food matrix determines ß-carotene availability for intestinal absorption, food matrix effects on the bioaccessibility of ß-carotene from two diets were investigated in vitro and compared with in vivo data. The “mixed diet” consisted of ß-carotene-rich vegetables, and the “oil diet”

Approach to stochastic modelling of consumer exposure for any substance from canned foods using simulant migration data.

Science.gov (United States)

Castle, L; Hart, A; Holmes, M J; Oldring, P K T

2006-05-01

A two-dimensional probabilistic model was constructed to estimate the short-term dietary exposure of UK consumers to any generalized migrant from coated light metal food packaging. Using three UK National Dietary and Nutrition Surveys (NDNS) comprising 4-7-day dietary surveys for different age and gender groups, actual body weights and survey years, a sample representative of the dietary consumption of the UK population was obtained comprising around 4,200 food items. Interrogation of the raw data showed that the per capita consumption of food and beverage for an adult was 2.9 kg per person day(-1), which is comparable with the US FDA value of 3.0 kg. The packaging type of each food item was assigned from the survey descriptions or by sampling from distributions based upon market share information and expert judgement. Each food item was assigned to the relevant food simulant: A (aqueous), B (acidic) or D (fatty), so that simulant migration data could be used. The exposure model was used to evaluate exposure for a given level of migration and, conversely, the level of migration that could be tolerated whilst keeping within a target threshold exposure level. As examples, migration at 10 microg dm(-2) into fatty foods only resulted in an exposure ranging from 0.06 to 0.22 microg kg(-1) body (actual) weight day(-1) depending on the scenario. The model revealed that if migration from metal coatings was only into fatty foods, migration in the range 1.83-4.95 microg dm(2) (97.5th percentile, depending on the scenario) would give an exposure of less than 1.5 microg per person day(-1). This is a toxicological threshold limit used in the USA. If migration into simulants A and B is also considered to be at the same level as that for simulant D, then the level of migration for the threshold to be reached is, not surprisingly, lower (0.64-0.87 microg dm(-2)) than that if migration were only into fatty foods. In this case, clearly the main contributors to the exposure were

Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

Directory of Open Access Journals (Sweden)

Shruti Shukla

2017-12-01

Full Text Available Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.

Safety in Agri-food chains

NARCIS (Netherlands)

Luning, P.A.; Vlieghere, de F.; Verhé, R.

2006-01-01

Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control

Food nanotechnology – an overview

Directory of Open Access Journals (Sweden)

Bhupinder S Sekhon

2010-05-01

Full Text Available Bhupinder S SekhonInstitute of Pharmacy and Department of Biotechnology, Punjab College of Technical Education, Jhande, Ludhiana, IndiaAbstract: Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging. EU/WE/global legislation for the regulation of nanotechnology in food are meager. Moreover, current legislation appears unsuitable to nanotechnology specificity.Keywords: nanotechnology, nanofood, food packaging, nanoparticles, nanoencapsulation

Concentrations of bisphenol a, bisphenol a diglycidyl ether, and their derivatives in canned foods in Japanese markets.

Science.gov (United States)

Yonekubo, Jun; Hayakawa, Kazuichi; Sajiki, Junko

2008-03-26

Bisphenol A (BPA), bisphenol A diglycidyl ether (BADGE), and their derivatives in 38 canned foods sold in Japan were measured using high-performance liquid chromatography-mass spectrometry (LC-MS) and LC-tandem mass spectrometry (LC-MS/MS). BPA, BADGE, BADGE.2H 2O, BADGE.HCl.H2O, BADGE.HCl, and BADGE.2HCl were 0-235.4, 0-3.4, 0-247.2, 0.2-196.4, 0-3.0, and 0-25.7 ng/g, respectively, which did not exceed acceptable daily intake for BPA and specific migration limit for BADGEs. BADGE was degraded by 58, 100, 46, and 58% in water (pH 7), 0.01 N HCl (pH 2), 0.01 N NaCl (pH 6.8), and 0.01 N NaCl with acetic acid (pH 2.5), respectively, when it was allowed to stand at 120 degrees C for 30 min. The prominent derivatives formed were BADGE.2H 2O and BADGE.HCl.H2O, which was formed not only in BADGE with added HCl but also in that with NaCl. Acetic acid accelerated the formation of both BADGE.2H2O and BADGE.HCl.H2O in NaCl. No BPA was detected in any simulation samples started from BADGE. The results suggest that BPA and BADGE are independently leached into canned foods and that BADGE is easily changed to more stable compounds such as BADGE.2H2O and BADGE.HCl.H2O by sterilization.

Food hypersensitivity by inhalation

Directory of Open Access Journals (Sweden)

Bahna Sami L

2009-02-01

Full Text Available Abstract Though not widely recognized, food hypersensitivity by inhalation can cause major morbidity in affected individuals. The exposure is usually more obvious and often substantial in occupational environments but frequently occurs in non-occupational settings, such as homes, schools, restaurants, grocery stores, and commercial flights. The exposure can be trivial, as in mere smelling or being in the vicinity of the food. The clinical manifestations can vary from a benign respiratory or cutaneous reaction to a systemic one that can be life-threatening. In addition to strict avoidance, such highly-sensitive subjects should carry self-injectable epinephrine and wear MedicAlert® identification. Asthma is a strong predisposing factor and should be well-controlled. It is of great significance that food inhalation can cause de novo sensitization.

A review of food allergy and nutritional considerations in the food-allergic adult

Science.gov (United States)

In the United States, the prevalence of adults with food allergies is approximately 2 percent to 3 percent. Theoretically, any food can cause an allergic reaction; however, some foods are clearly more allergenic than others are. In adults, peanuts, tree nuts, finned fish, crustaceans, fruit, and veg...

Severe forms of food allergy

Directory of Open Access Journals (Sweden)

Emanuel Sarinho

Full Text Available Abstract Objectives: To guide the diagnostic and therapeutic management of severe forms of food allergy. Data sources: Search in the Medline database using the terms “severe food allergy,” “anaphylaxis and food allergy,” “generalized urticaria and food allergy,” and “food protein-induced enterocolitis syndrome” in the last ten years, searching in the title, abstract, or keyword fields. Summary of data: Food allergy can be serious and life-threatening. Milk, eggs, peanuts, nuts, walnuts, wheat, sesame seeds, shrimp, fish, and fruit can precipitate allergic emergencies. The severity of reactions will depend on associated cofactors such as age, drug use at the onset of the reaction, history and persistence of asthma and/or severe allergic rhinitis, history of previous anaphylaxis, exercise, and associated diseases. For generalized urticaria and anaphylaxis, intramuscular epinephrine is the first and fundamental treatment line. For the treatment in acute phase of food-induced enterocolitis syndrome in the emergency setting, prompt hydroelectrolytic replacement, administration of methylprednisolone and ondansetron IV are necessary. It is important to recommend to the patient with food allergy to maintain the exclusion diet, seek specialized follow-up and, in those who have anaphylaxis, to emphasize the need to carry epinephrine. Conclusion: Severe food allergy may occur in the form of anaphylaxis and food-protein-induced enterocolitis syndrome, which are increasingly observed in the pediatric emergency room; hence, pediatricians must be alert so they can provide the immediate diagnosis and treatment.

Severe forms of food allergy.

Science.gov (United States)

Sarinho, Emanuel; Lins, Maria das Graças Moura

To guide the diagnostic and therapeutic management of severe forms of food allergy. Search in the Medline database using the terms "severe food allergy," "anaphylaxis and food allergy," "generalized urticaria and food allergy," and "food protein-induced enterocolitis syndrome" in the last ten years, searching in the title, abstract, or keyword fields. Food allergy can be serious and life-threatening. Milk, eggs, peanuts, nuts, walnuts, wheat, sesame seeds, shrimp, fish, and fruit can precipitate allergic emergencies. The severity of reactions will depend on associated cofactors such as age, drug use at the onset of the reaction, history and persistence of asthma and/or severe allergic rhinitis, history of previous anaphylaxis, exercise, and associated diseases. For generalized urticaria and anaphylaxis, intramuscular epinephrine is the first and fundamental treatment line. For the treatment in acute phase of food-induced enterocolitis syndrome in the emergency setting, prompt hydroelectrolytic replacement, administration of methylprednisolone and ondansetron IV are necessary. It is important to recommend to the patient with food allergy to maintain the exclusion diet, seek specialized follow-up and, in those who have anaphylaxis, to emphasize the need to carry epinephrine. Severe food allergy may occur in the form of anaphylaxis and food-protein-induced enterocolitis syndrome, which are increasingly observed in the pediatric emergency room; hence, pediatricians must be alert so they can provide the immediate diagnosis and treatment. Copyright © 2017 Sociedade Brasileira de Pediatria. Published by Elsevier Editora Ltda. All rights reserved.

Food groups for allergen risk assessment: Combining food consumption data from different countries in Europe

DEFF Research Database (Denmark)

Birot, Sophie; Madsen, Charlotte Bernhard; Kruizinga, Astrid G

2018-01-01

To prevent allergic reactions, food producers have to be able to make a knowledge based decision on whether to label their products with precautionary labelling. As many manufactured food products are sold in different countries across Europe, the allergen risk assessment should be estimated...... at the European levels. As currently, there are no pan-European food data suitable for food allergy risk assessment. The aim of this paper is to investigate if consumption data, at a meal level, from National Food Consumption Surveys, can be combined to form a common Food Consumption database. In this first...... attempt we developed a procedure to investigate, if national food consumption data can be combined and grouped using data from Netherlands, France and Denmark. The homogeneity of consumption patterns and the relevance of difference in risk of allergic reaction were compared, using a fixed framework...

Results with Complementary Food Using Local Food Ingredients.

Science.gov (United States)

Ahmed, Tahmeed; Islam, Munirul; Choudhury, Nuzhat; Hossain, Iqbal; Huq, Sayeeda; Mahfuz, Mustafa; Sarker, Shafiqul Alam

2017-01-01

Appropriate complementary food is a must for optimum growth of infants and children. The food should be diverse and be given in sufficient quantities 2-4 times a day depending upon age. Poverty, food insecurity, and lack of awareness regarding the choice of nutritious food ingredients are deterrents to optimum complementary feeding. In Bangladesh, 77% of children do not receive appropriate complementary food and, hence, the high prevalence of childhood malnutrition. We developed ready-to-use complementary foods (RUCFs) using locally available food ingredients, rice/lentil and chickpea, which conform to standard specifications. These foods were found to be acceptable by children and their mothers compared to the Pushti packet, the cereal-based supplement used in the erstwhile National Nutrition Program of Bangladesh. In a cluster-randomized community-based trial in rural Bangladesh among more than 5,000 children, the efficacy of rice/lentil- and chickpea-based RUCFs was compared with another commonly used supplementary food called wheat-soy blend++ (WSB++) and a commercial product called Plumpy'doz. Deceleration in length for age was significantly lower (by 0.02-0.04/month) in the rice/lentil, Plumpy'doz, and chickpea groups compared to the control group at 18 months of age. Weight-for-length z-score decline was lower only in Plumpy'doz and chickpea groups. WSB++ was not different from the control group. In children who received chickpea RUCF or Plumpy'doz, the prevalence of stunting was 5-6% lower at 18 months. These foods can be used to prevent or treat malnutrition among children, particularly those from food-insecure households. © 2017 Nestec Ltd., Vevey/S. Karger AG, Basel.

Release of bisphenols from can coatings into canned beer in China market.

Science.gov (United States)

Xie, Yunfei; Bao, Yang; Wang, Heya; Cheng, Yuliang; Qian, He; Yao, Weirong

2015-03-15

The aim of this research was to understand the migration of bisphenols from can coatings into foods in the Chinese market. The migration of bisphenols was studied in commercial cans from the Chinese market filled with four types of food simulant (FS), which were heated at 121 °C for 30 min and stored at 40 °C for 30 days. Only bisphenol A (BPA) and bisphenol A diglycidyl ether (BADGE) were found in the can coatings, and SimC (10% (v/v) ethanol/water) was the most suitable FS for their release. The levels of these bisphenols in 24 kinds of canned beer from Chinese markets were also investigated. The average concentrations of BPA and BADGE were 2.85 ± 0.79 and 0.38 ± 0.19 µg · L⁻¹ respectively, which were both lower than the EU limits, and their respective daily intakes were estimated at 0.015 and 0.0020 µg · kg⁻¹ body weight · day⁻¹. Besides, increasing storage temperature and time accelerated the release of bisphenols into FSs. The present results provide some guidance to reduce the migration of bisphenols during the transport and storage of canned foods. © 2014 Society of Chemical Industry.

“Fish, chicken, lean meat and eggs can be eaten daily”: a food ...

African Journals Online (AJOL)

2013-04-09

Apr 9, 2013 ... meat and eggs, constitute high-quantity and high-quality protein, as they contain essential ... Food (per 100 g, raw, edible portion). Fat. SFAs. MUFAs. PUFAs n-3 .... milk.27 The naturally present fibres, phytates, oxalates and.

Measuring children's food preferences

DEFF Research Database (Denmark)

Olsen, Annemarie; Kildegaard, Heidi; Gabrielsen, Gorm

2012-01-01

The aim of this study is to investigate if children’s food preferences can be reliable measured by using pictures of foods presented on a computer screen in a conjoint layout.We investigate reproducibility (test–retest) and infer validity by comparison with traditional hedonic evaluations...... juices (tangible products), chosen to span the preference spectrum, were hedonically evaluated for appearance and taste. Finally, an actual product choice was performed by having the children choose between two buns and two juices.Results showed that the computer evaluationswith pictures of foods...... provided reproducible information about the children’s visual food preferences, which were in concordance with both hedonic measures and products choices, and can thus be considered valid....

Natural selection can favour 'irrational' behaviour.

Science.gov (United States)

McNamara, J M; Trimmer, P C; Houston, A I

2014-01-01

Understanding decisions is the fundamental aim of the behavioural sciences. The theory of rational choice is based on axiomatic principles such as transitivity and independence of irrelevant alternatives (IIA). Empirical studies have demonstrated that the behaviour of humans and other animals often seems irrational; there can be a lack of transitivity in choice and seemingly irrelevant alternatives can alter decisions. These violations of transitivity and IIA undermine rational choice theory. However, we show that an individual that is maximizing its rate of food gain can exhibit failure of transitivity and IIA. We show that such violations can be caused because a current option may disappear in the near future or a better option may reappear soon. Current food options can be indicative of food availability in the near future, and this key feature can result in apparently irrational behaviour.

21 CFR 161.170 - Canned Pacific salmon.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned Pacific salmon. 161.170 Section 161.170... § 161.170 Canned Pacific salmon. (a) Identity. (1) Canned Pacific salmon is the food prepared from one... forms of canned Pacific salmon are processed from fish prepared by removing the head, gills, and tail...

Wholesomeness data on irradiated food

International Nuclear Information System (INIS)

1973-01-01

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

Food Consumers' Views of Essential Food Knowledge and Skills for All Consumers

Science.gov (United States)

Burton, Melissa; Riddell, Lynn; Worsley, Anthony

2018-01-01

Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…

International document on food irradiation

International Nuclear Information System (INIS)

1990-06-01

This international document highlights the major issues related to the acceptance of irradiated food by consumers, governmental and intergovernmental activities, the control of the process, and trade. The conference recognized that: Food irradiation has the potential to reduce the incidence of foodborne diseases. It can reduce post-harvest food losses and make available a larger quantity and a wider variety of foodstuffs for consumers. Regulatory control by competent authorities is a necessary prerequisite for introduction of the process. International trade in irradiated foods would be facilitated by harmonization of national procedures based on internationally recognized standards for the control of food irradiation. Acceptance of irradiated food by the consumer is a vital factor in the successful commercialization of the irradiation process, and information dissemination can contribute to this acceptance

Image analysis of food particles can discriminate deficient mastication of mixed foodstuffs simulating daily meal.

Science.gov (United States)

Sugimoto, K; Hashimoto, Y; Fukuike, C; Kodama, N; Minagi, S

2014-03-01

Because food texture is regarded as an important factor for smooth deglutition, identification of objective parameters that could provide a basis for food texture selection for elderly or dysphagic patients is of great importance. We aimed to develop an objective evaluation method of mastication using a mixed test food comprising foodstuffs, simulating daily dietary life. The particle size distribution (>2 mm in diameter) in a bolus was analysed using a digital image under dark-field illumination. Ten female participants (mean age ± s.d., 27·6 ± 2·6 years) masticated a mixed test food comprising prescribed amounts of rice, sausage, hard omelette, raw cabbage and raw cucumber with 100%, 75%, 50% and 25% of the number of their masticatory strokes. A single set of coefficient thresholds of 0·10 for the homogeneity index and 1·62 for the particle size index showed excellent discrimination of deficient masticatory conditions with high sensitivity (0·90) and specificity (0·77). Based on the results of this study, normal mastication was discriminated from deficient masticatory conditions using a large particle analysis of mixed foodstuffs, thus showing the possibility of future application of this method for objective decision-making regarding the properties of meals served to dysphagic patients. © 2014 John Wiley & Sons Ltd.

Ethical Food Consumption

DEFF Research Database (Denmark)

Heerwagen, Lennart Ravn

So-called ‘ethical’ food products have spread across the industrialised world. These are products that are produced under labelling schemes with extraordinary attentiveness to issues such as farm animal welfare and environmental protection. Political decision-makers and other stakeholders in food...... protection. In particular, it aims to examine the concrete improvements that may be pursued through markets for ethical food, and how these improvements are influenced by factors related to individual consumers’ choice of food. This thesis is structured around three research papers that illuminate different...... aspects of ethical food consumption and, based on this, provide concrete policy inputs. The scope of the research is highly interdisciplinary, and includes perspectives from ethics and the social sciences on food consumption. Paper I: Can increased organic consumption mitigate climate changes...

Food waste and food processing waste for biohydrogen production: a review.

Science.gov (United States)

Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

2013-11-30

Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluative conditioning of food technologies

DEFF Research Database (Denmark)

Loebnitz, Natascha; Grunert, Klaus G

2015-01-01

Consumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer...... attitudes toward food technologies. The present study tests how evaluative conditioning can affect consumer acceptance of new food technologies. Furthermore, authors investigate whether evaluative conditioning is resistant to extinction after a two-month period and whether the evaluative conditioning effect...... prevails in a product-related context. Within an evaluative conditioning paradigm including between-subjects control groups in addition to standard within-subjects control conditions, participants were presented with three food technologies (conventional, enzyme, and genetic technology) paired...

Food and population.

Science.gov (United States)

1985-04-06

Agricultural producttivity is currently characterized by the paradox of an abundace of food in the developed world and hunger in much of the developing world. In China, India, and many other countries of Asia, the general food supply has kept pace with population growth and should continue to if family planning programs gain momentum. In Africa, on the other hand, the food supply has been falling behind the growth of the population in the majority of countries for the past decade. The situation is especially serious in the Sahel, where the production wf crops for export has been prioritized over local needs. The Food and Agriculture Organization's global information and early warning system is a promising development and can provide alerts when weather or other conditions threaten a harvest. Donor countries can then send in cereals and other foods before there is an actual famine. About 20 disasters in the Sahel are etimated to have been averted by this system, in operation since 1975. In developed countries, the farming industry needs to be restructured in relation to changes in markets and technologies. Solution of the food-population problem depends upon agricultural policies that balance the economic interests of farmers and consumers and also takes into account the need to preserve the countryside.

Selenium Digestibility and Bioactivity in Dogs: What the Can Can, the Kibble Can?t

OpenAIRE

van Zelst, Mari?lle; Hesta, Myriam; Gray, Kerry; Beech, Karen; Cools, An; Alexander, Lucille G.; Du Laing, Gijs; Janssens, Geert P. J.

2016-01-01

There is a growing concern for the long-term health effects of selenium (Se) over- or underfeeding. The efficiency of utilization of dietary Se is subject to many factors. Our study in dogs evaluated the effect of diet type (canned versus kibble) and dietary protein concentration on Se digestibility and bioactivity. Canned and kibble diets are commonly used formats of dog food, widely ranging in protein concentration. Twenty-four Labrador retrievers were used and four canned and four kibble d...

Canned bluefin tuna, an in vitro cardioprotective functional food potentially safer than commercial fish oil based pharmaceutical formulations.

Science.gov (United States)

Tenore, Gian Carlo; Calabrese, Giorgio; Ritieni, Alberto; Campiglia, Pietro; Giannetti, Daniela; Novellino, Ettore

2014-09-01

Commercial canned fish species typical in the Italian market were evaluated for their lipid profile. Bluefin tuna samples showed the highest content in omega-3 fatty acids (n-3 PUFA) among the canned fish samples analyzed. Tests on H9C2 cardiomyocytes revealed that bluefin tuna n-3 PUFA may responsible for a significant cell protection against both physiological and doxorubicin-induced oxidative stress. Analogous tests performed by incubating cardiac cells with n-3 PUFA ethyl esters, of which most of fish oil pharmaceutical formulations (FOPF) are based, showed cytotoxicity at high doses. Our results highlighted that n-3 PUFA contents in a 50 g canned bluefin tuna portion would be almost equivalent to and potentially safer than those of 1 FOPF capsule (1000 mg)/die usually suggested for hyperlipidaemic subjects. Thus, Italian commercial canned bluefin tuna could be indicated as a functional food with potential health benefits for the prevention and care of cardiovascular disorders. Copyright © 2014 Elsevier Ltd. All rights reserved.

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Science.gov (United States)

Alvarez, Pedro A.; Boye, Joyce I.

2012-01-01

Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided. PMID:22187573

Food irradiation technology

International Nuclear Information System (INIS)

Cetinkaya, N.

1999-01-01

Trade in food and agricultural products is important to all countries, the economies of many developing countries would be significantly improved if they were able to export more food and agricultural products. Unfortunately, many products can not be traded because they are infested with, or hosts to, harmful pests, contaminated with microorganisms, or spoil quickly. Foods contaminated with microorganisms cause economic losses, widespread illness and death. Several technologies and products have been developed to resolve problems in trading food and to improve food safety, but none can provide all the solutions. Irradiation is an effective technology to resolve technical problems in trade of many food and agricultural products, either as a stand- alone technology or in combination with others. As a disinfestation treatment it allows different levels of quarantine security to be targeted and it is one of few methods to control internal pests. The ability of irradiation virtually to eliminate key pathogenic organisms from meat, poultry, and spices is an important public health advantage. In addition to controlling pests and eliminating harmful bacteria, irradiation also extends the storage life of many foods. In the laboratories of Turkish Atomic Energy Authority, many research projects were completed on the effects of gamma irradiation to the storage life of chicken meat, anchovy, Turkish fermented sausage, dried and fresh fruits and vegetables and also research projects were conducted on the effects of gamma irradiation on microorganisms (Salmonella, Campylo-bacteria, E.coli and S.aureus in white and red meat) and parasites (food-borne, trichostrongylus spp. and Nematodes spp.)

Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.

Science.gov (United States)

Pickering, G J

2009-02-01

A methodology based on descriptive analysis techniques used in the evaluation of human food has been successfully refined to allow for a human taste panel to profile the flavour and texture of a range of cat food products (CFP) and their component parts. Included in this method is the development of evaluation protocols for homogeneous products and for binary samples containing both meat chunk (MC) and gravy/gel (GG) constituents. Using these techniques, 18 flavour attributes (sweet, sour/acid, tuna, herbal, spicy, soy, salty, cereal, caramel, chicken, methionine, vegetable, offaly, meaty, burnt flavour, prawn, rancid and bitter) and four texture dimensions (hardness, chewiness, grittiness and viscosity) were generated to describe the sensations elicited by 13 commercial pet food samples. These samples differed in intensity for 16 of the 18 flavour attributes, which allows for individual CFP flavour profiles to be developed. Principal components analysis (PCA) could successfully discriminate between samples within the PCA space and also reveal some groupings amongst them. While many flavour attributes were weakly correlated, a large number (describing both taste and retro-nasal aroma qualities) were required to adequately differentiate between samples, suggesting considerable complexity in the products assessed. For both MC and GG, differences between samples for each of the texture dimensions were also found. For MC, grittiness appears to be the most discriminating textural attribute, while for GG viscosity discriminates well between samples. Meat chunks and gravy/gels differed significantly from each other in both flavour and texture. Cat food products differed in their liking ratings, although no differences were found between homogeneous, MC and GG samples, and eight flavour attributes were correlated with overall liking scores. It is now necessary to determine the usefulness and limits of sensory data gathered from human panels in describing and predicting

Food Irradiation. Proceedings of the International Symposium on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1966-11-15

of perishable food products. Different radiation sources, particularly {sup 60}Co and electron accelerators, can be used. Different types of foodstuffs react differently: ripening is delayed in some fruit, the cooking time of dehydrated vegetables can be shortened, and the shelf life of fish and some varieties of fruit and vegetables can be more than doubled. The applicability of irradiation depends on economic factors, as well as on climatic, technological, transport and food-growing conditions in given areas. The main subjects covered at the Symposium were: radiation sources and dosimetry, the wholesomeness of irradiated food, the chemical and physical effects of ionizing radiation, microbiology, virology and quarantine problems, the status of various irradiated commodities, including meat and meat products, poultry and eggs, grain and stored food products, fish and sea foods, and fruit and vegetables. In the broader application of radiation to food preservation, the participants discussed present programmes in operation, facilities used, and economics, together with national legislation and clearances for irradiated items. Some countries are already using radiation for the prevention of sprouting in potatoes and onions and for the sterilization of bacon. In the near future its use for the disinfestation of grain will be implemented. The irradiation of food - described as the first truly novel food preservation method since Nicolas Appert well over one hundred years ago invented food preservation by bottling - will doubtless play a very important role in the life of mankind, in many instances in conjunction with conventional food treatment methods, such as heat and refrigeration.

Food Irradiation. Proceedings of the International Symposium on Food Irradiation

International Nuclear Information System (INIS)

1966-01-01

of perishable food products. Different radiation sources, particularly 60 Co and electron accelerators, can be used. Different types of foodstuffs react differently: ripening is delayed in some fruit, the cooking time of dehydrated vegetables can be shortened, and the shelf life of fish and some varieties of fruit and vegetables can be more than doubled. The applicability of irradiation depends on economic factors, as well as on climatic, technological, transport and food-growing conditions in given areas. The main subjects covered at the Symposium were: radiation sources and dosimetry, the wholesomeness of irradiated food, the chemical and physical effects of ionizing radiation, microbiology, virology and quarantine problems, the status of various irradiated commodities, including meat and meat products, poultry and eggs, grain and stored food products, fish and sea foods, and fruit and vegetables. In the broader application of radiation to food preservation, the participants discussed present programmes in operation, facilities used, and economics, together with national legislation and clearances for irradiated items. Some countries are already using radiation for the prevention of sprouting in potatoes and onions and for the sterilization of bacon. In the near future its use for the disinfestation of grain will be implemented. The irradiation of food - described as the first truly novel food preservation method since Nicolas Appert well over one hundred years ago invented food preservation by bottling - will doubtless play a very important role in the life of mankind, in many instances in conjunction with conventional food treatment methods, such as heat and refrigeration.

Food packages for Space Shuttle

Science.gov (United States)

Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

1978-01-01

The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

Wholesomeness and safety of irradiated foods

International Nuclear Information System (INIS)

Swallow, A.J.

1991-01-01

Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe. 52 references

Plastic food packaging and health

Directory of Open Access Journals (Sweden)

Raika Durusoy

2011-02-01

Full Text Available Plastics have a wide usage in our daily lives. One of their uses is for food packaging and food containers. The aim of this review is to introduce different types of chemicals that can leach from food packaging plastics into foods and cause human exposure and to mention their effects on health. The types of plastics were reviewed under the 13 headings in Turkish Codex Alimentarius and plastics recycling symbols were provided to enable the recognition of the type of plastic when applicable. Chemicals used during the production and that can cause health risks are investigated under the heading of the relevant type of plastic. The most important chemicals from plastic food packaging that can cause toxicity are styrene, 1,3-butadiene, melamine, formaldehyde, acrylamide, di-2-ethylhexyl phthalate, di-2-ethylhexyl adipate, vinyl chloride and bisphenol A. These chemicals have endocrine disrupting, carcinogenic and/or development disrupting effects. These chemicals may leach into foods depending on the chemical properties of the plastic or food, temperature during packaging, processing and storage, exposure to UV and duration of storage. Contact with fatty/oily or acidic foods, heating of the food inside the container, or drinking hot drinks from plastic cups, use of old and scratched plastics and some detergents increase the risk of leaching. The use of plastic containers and packaging for food and beveradges should be avoided whenever possible and when necessary, less harmful types of plastic should be preferred. [TAF Prev Med Bull 2011; 10(1.000: 87-96

A novel processed food classification system applied to Australian food composition databases.

Science.gov (United States)

O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

Food irradiation dispelling the doubts

International Nuclear Information System (INIS)

Nair, P.M.

1994-01-01

Irradiation processing of the food item eliminates the use of harmful chemicals for treatment of food items and the produce can be conserved fresh. Another important aspect of this process is that it can help to stabilize the prices and give better remuneration to the farmer and hygienic product to the consumer. The already growing Indian nuclear industry can provide the source as well as the pros and cons of food technology for installation of irradiation facilities. The pros and cons of irradiation process are described. (M.K.V.)

New type of canned cod gonads and liver pastes

Directory of Open Access Journals (Sweden)

Grokhovsky V. A.

2016-09-01

Full Text Available The urgency of rational way of processing the offal of the Gadidae family (liver and gonads for food purposes has been proved. The possibility of using the frozen gonads (milt and caviar and the liver of the cod in the human nutrition (especially for the people of elderly age has been researched. The frozen gonads with addition of fish liver are proven to be used for producing the canned foods with high quality level. The physical, chemical and microbiological characteristics of the product have been determined by the standardized methods. The quality level of canned foods has been obtained using the developed criteria of the objective evaluation of the quality. The specimens of the canned pastes produced from the frozen cod milt, caviar and liver using different compositions have been researched. Near-to-optimal composition of the new product has been defined. The quality level of canned food is 88.6 %. The commercial sterility of the canned food specimens prepared using the developed technology has been established. The chemical composition and the sensory characteristics of canned food have been researched. It has been established that protein content in the canned food is 12.9 %, fat content – 13.5 %, water content – 71.2 %, sodium chloride content – 1.3 %, carbohydrates content – 0.5 %. The product is the uniform, finely ground, evenly mixed mass with the presence of the separate caviar grains. The color of the paste is light-beige. The canned food has the tender consistency, pleasant taste and aroma. The energy value of the product is 678 kJ (162 kcal. Using the frozen cod caviar, milt and liver for producing the developed assortment of canned foods will make it possible to solve the problem of the complex processing of fish, and also to manufacture the canned food of high quality on the shore enterprises from the frozen fish offal (caviar, milt and liver all the year round.

Constructing food choice decisions.

Science.gov (United States)

Sobal, Jeffery; Bisogni, Carole A

2009-12-01

Food choice decisions are frequent, multifaceted, situational, dynamic, and complex and lead to food behaviors where people acquire, prepare, serve, give away, store, eat, and clean up. Many disciplines and fields examine decision making. Several classes of theories are applicable to food decision making, including social behavior, social facts, and social definition perspectives. Each offers some insights but also makes limiting assumptions that prevent fully explaining food choice decisions. We used constructionist social definition perspectives to inductively develop a food choice process model that organizes a broad scope of factors and dynamics involved in food behaviors. This food choice process model includes (1) life course events and experiences that establish a food choice trajectory through transitions, turning points, timing, and contexts; (2) influences on food choices that include cultural ideals, personal factors, resources, social factors, and present contexts; and (3) a personal system that develops food choice values, negotiates and balances values, classifies foods and situations, and forms/revises food choice strategies, scripts, and routines. The parts of the model dynamically interact to make food choice decisions leading to food behaviors. No single theory can fully explain decision making in food behavior. Multiple perspectives are needed, including constructionist thinking.